Cooking Is Fun

COOKING IS FUN Cooking is Fun Little cookery book Comenius project 2012-13 Partners Turkey – Sehit Millis Nuri Ilkogretim Okulu England – Hawes Side Primary School France – Ecole Primaire La Mirandole Germany – Fichtenberg-Oberschule Poland – Gimnazium im. Jana Mateiki Estonia – Tartu Veeriku School Germany Eating habits • Clean your hands before you sit down at the table • Lay a napkin onto your lap • Lay your wrist on the edge of the table, so your elbow doesn‘t touch the table • Enquire about something politely • Before you start to eat, wait untill everyone is served • Use cutlery (knife, fork, spoon) • Eat camly, don‘t devour your meal • Eat your food, don‘t play with it • Swallow down before you start to talk • After you finished keep on sitting and have a little talk • Before you stand up, ask for the permission Currywurst Preparation: Ingredients: • Cut into the top and bottom of the sausages. • 4 sausages • one tablespoon butter • Peel the onion and the garlic and chop them finely. Divide chillies roughly. • 200g curryketchup • Fry the sausages in butter until they are on both sides crispy. • 500g french fries • Mix the onions with garlic, chillies, tomato mark, ketchup, • 120g ketchup curry and chilli powder well, season with salt. • 4 tablespoons mayonnaise • Fry the french fries in the fryer or the oven. • 4 tablespoons tomato mark • Put the sausages on plates, pour the curry ketchup over • 1 onion them and sprinkle them with curry powder. • 2 cloves of garlic • Distribute the onion-chillies sauce alongside and add the • 2 chillies fries and spread mayonnaise over it. • a pinch chilli powder • 1/2 teaspoon curry • some salt Rain, wind and sun shine – everything belongs only to the Lord. He knows what we need, to him belong all offerings. Käsespätzle Preparation: Ingredients: • Mix the flour, eggs, salt, nutmeg and water well. • 400g flour • 4 eggs • Push the dough after you finished into a special noodle planer ("Spätlehobel") so they get long and thin. • 1 teaspoon salt • Then put the "Spätzle" into a big pot with about three • a grated nutmeg litres salted boiling water. • 1/8 litre water • Wait until they swim on top, then fish them out with a • 600 g grated emmentaler skimming ladle and put them into a warm bowl. • 1 tablespoon vinegar • Spread the grated cheese and the tablespoon of vinegar between the layer into the hot "Spätzle”. • 1 tall onion • 50 g butter • Cut the onion and roast it in butter until it is gold brown. • Serve the cheese "spätzle" with the roasted onion ontop. Come, Lord Jesus, be our guest and bless everything you gave us Wiener Schnitzel Preparation: Ingredient: • Cook the butter 10min and stir it from time to time. When you • 350g butter see the ground of the jar, pour it through a filter and a kitchen • 50g flour towel. • After that wait until it is hard again. • 2 eggs • For breading take 3 bowls. One with flour, one with eggs and • 2 tablespoons milk milk and one with breadcrumbs. • 100g breadcrumbs • Cut the calfs back horizontal open. But don`t cut it through. • 4 slices calf back • Then you open it and beat it lightly to 2 mm. • salt, pepper • Flavor it with salt and pepper. Turn over the meat in the flour then in the eggs and last in the breadcrumbs. • 1 lemon • Heat the butter in a big boiler (160C°) and bake the meat gold- brown (about 3 min). Move the boiler all along that the shortening runs over the meat. • Turn it over and bake another 3 min. Then put it onto a paper towel for dripping. • Now you can serve it. For you and for me is the table set. Thanks, Lord that it tastes good Germknödel Preparation: Ingredients: • You have to knead the flour with the crumbled barm, salt, • 500g flour sugar, flowing butter, milk, egg yellow and vanilla sugar to a dough. • 30g barm • Cover the dough with a kitchentowel and wait for a hour. • 1 prize salt • Than you have to roll the dough to a sausage. • 50g sugar • Cut it into 12 pieces and press every piece lightly with your • 70g butter hand. • 1/4 l milk • Place the plum jam with a spoon in the centre of every piece and form these pieces to dumplings. • 2 egg yellows • Now put them for about 35 minutes into light boiling water. • 1 pack of vanilla sugar • When they are swimming ontop they are finished. You serve them with warm vanilla sauce and poppyseeds. • 250g plum jam • 150g poppyseeds • hot vanilla sauce • Every little creature has it‘s meal, every flower drinks from you. You never forgot us, neither. Dear lord, thank you. Poland Eating habits • Children cannot sit down if adults are still standing • Man should move back a chair for a woman to sit • The oldest lady starts to dish up, kids are served at the end • We can't put too much food on a plate • Everyone starts eating when the oldest lady begins eating • You have to keep your elbows close to the body • Everyone waits until all have finished eating • Children shouldn't speak if they are not asked • The oldest sit on honorable places • If we sit in pairs the woman is on the right and the man is on the left Barszcz czerwony – redbeet soup Ingredients: Preparation: Peel and chop beetroot roughly into chunks any size you • beetroot (about 1kg) want. • a couple of litres of meat or vegetable stock Add to soup stock made of carrot, parsley, leek, sometimes • garlic cloves (2) sour apple with skin, boiled in water with some grains of • pepper, pimento, bay leaf pepper, pimento and one bay leaf. • vegetables (carrot, parsley, leek) sometimes one sour Add garlic, crushed. apple Cover and boil until the beetroot is soft. (Approximately 1 • herbs (marjoram) hour depending on size but increasing the length of time increases softness). Add beetroot concentrate, either home-made or ready made from the shop. Add about a 1/4 of litre and taste. This is sweet, so taste the soup and if it is too sweet for you, lessen the sweetness using lemon juice. Add herbs ( marjoram). It is from the same family as oregano but sweeter. ”The more you eat, the more your appetite grows.” It is also known as: ” Once you start, you can’t stop.” Żurek - white sour soup With white sausage Preparation: Ingredients (for six people): Leaven 0,70 kg of white sausage You can buy or also prepare it at home, and then you need: 0,30 kg of smoked bacon (or/and smoked rib) 1 glass of flour (wheat and rye mixed together), 3 cloves of 1 litre of ready made leaven chopped garlic, half a litre of warm water; put everything in 4 cloves of garlic a jar, cover with a cloth, and leave in a warm place for three salt, pepper, bay leaf (3-4), a few grains of pimento, a days; to have one litre of it double the amount of handful of marjoram ingredients. 0,5 litre of cream 12% or 18% Preparation of soup: 1 tablespoon of grated horseradish Boil the sausage and bacon in 0,5 l of water. 6 hard-boiled eggs Add garlic, horseradish and spices to boiling water. Add 1 l of leaven. Add some cream. serve with sliced boiled sausage, eggs or potatoes. ”He who eats the leftovers becomes beautiful and smooth.” Dumplings with plums Ingredients: Preparation: - 3/4kg of cooked potatoes Mash the potatoes carefully. Break up one egg, add flour - 1 and a half glass of flour and mix all. - one egg Pull seeds out from plums. - 1/2 kg of plums, apples etc Knead the dough for dumplings, roll it out and cut out the - sugar, cinnamon pieces (about 3x4 cm). Flatten the pieces by hand. On each piece put a half of the plum and put some sugar mixed with cinnamon on it. Wrap the fruit with the dough and make a ball shape. Then throw dumplings into salted water and cook for about 5-7 minutes. Take them out of water and add some whipped cream or/and sugar on the top. ”The first (best) at eating, the first (best) at working.” Golabki - stuffed cabbage Preparation: Ingredients: cabbage Boil the whole head of cabbage in salted boiling water ¾ glass of rice (or groats) one big onion (you need a large pot). Cover and cook 3 minutes, or until two cloves of garlic softened enough to pull off individual leaves. 1 kg of meat (usually pork and beaf) 2.Boil rice/groats in salted water. 1 egg 2 tablespoons of oil Fry chopped onion on oil. bay leaf Mince meat. salt, pepper 2 cups of broth Mix rice/groats, onion, egg, garlic, spices and minced meat until they are all well combined (the stuffing). Ingredients for tomato sauce: Put some stuffing on an individual leaf. tomatoes (fresh or canned) 2 cloves of garlic Roll the leaf to wrap the stuffing. salt, pepper Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour beef stock over rolls, cover and place in oven. Bake for 1 hour or. ”Through the man’s stomach to his heart”. Estonia Eating habits • Table manners are relatively formal. • Remain standing until invited to sit down. • Do not begin eating until the hostess starts or someone says "good appetite" • Avoid resting your elbows on the table. • Compliment the hostess on the meal. • Try to finish everything on your plate. • Typically Estonians have a light breakfast before going to work or school.

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