COOKBOOK Must-Eat Foods Around The World We all eat, we all have to eat and we all love to eat. We may not all speak the same language throughout the world but we all have food in common.

WORLD CUISINE BY OUR KIDS 1 INDEX Bulgaria ------3 Croatia------5 Estonia------7 French Guyana------9 Georgia------11 Greece------13 Hungary------15 Ireland------17 Italy------19 Latvia------21 Lithuania------23 Macedonia------25 Malta------27 Norway------29 Poland------31 Portugal------32 Romania------34 Serbia------36 Slovenia------38 Spain------40 Sweden------42 The Netherlands------44 Turkey------46 Ukraine------482 BULGARIA

BANITSA BANITSA

яйца - 3 бр. Eggs - 3 pcs. сирене - 300 - 400 гр Cheese - 300 - 400 g кисело мляко - 1 кофа Yogurt - 1 bucket брашно - 2 супени лъжици Flour - 2 tablespoons сода бикарбонат - 1 кафе лъжица Soda bicarbonate - 1 coffee spoon масло - за помазване Oil - for anointing

Яйцата, сиренето, киселото мляко, брашното и содата се смесват в купа, докато се получи пълнещата смес. Панаирите се изчертават по две. Първият е помазан с масло, а другият със сместа. Те се търкалят и последователно се поставят в предварително натоварена тава, докато се формира тигана. Ако остане от сместа, излейте я и го помажете, а ако не остане - помажете с MAIN DISH масло.

Eggs, cheese, yoghurt, flour and soda are confused in a bowl until the filling mixture is obtained. The panies are drawn two by two. The first one is anointed with oil and the other one with the mixture. They are rolled and consecutively placed in a pre-oiled pan until the pan is formed. If it remains from the mixture, pour it over and anoint with it, and if it does not stay - anoint with oil. Bake until red in a preheated oven at 200 degrees

3 BULGARIA

TAPATOP TARATOR

1кофичка кисело мляко 1 Piece yoghurt 400 грама копър 400 grams dill 1/2 връзка чесън 1/2 connection garlic орехи 3 cloves walnuts 20 грамамасло 20 grams oil 2 супени лъжици вода 2 tablespoons water

DESSERT

4 CROATIA

DALMATIAN PASTICADA 1,60 dag frikando 1.60 dag of frikando 15 dag suhe slanine 15 dg of pancetta 10-15 dag masti ili ulja 10-15 dag of lard ( you can use oil instead) DALMATINSKA PAšTICADA 40 dag povrća (mrkva, celer korijen peršinov 40 dag of vegetable (carrot, celery root of parsley korijen + lišće) root + leaves) Lijep komad goveđeg buta operemo 2 velike glavica luka 2 big onions očistimo od kožica i našpikamo slaninom, 4 češnja češnjaka 4 garlic cloves režnjevima češnjaka štapićima mrkve. 1 l prošeka ili slatkog crnog vina 1 l of prošek or sweet red wine Štapići mrkve i pancete neka budu duži 1- 2 žlice rajčice iz konzerve 2 tablespoons of tomato puree 2 cm. Tako priređeno meso neka odleži u muškatni oraščić, 5-6 klinčića, malo cimeta nutmeg, 5-6 cloves, a little amount of cinnamon pacu. Meso okrenemo više puta da se 5-6 suhih šljiva 5-6 dry plums jednako natopi pacom. Dovoljno je da sol, papar salt, pepper odleži jednu noć ali je bolje malo duže- MARINADA: MARINADE: 48h. Što meso duže stoji u marinadi -pacu Vinski ocat (200ml) kojeg razblažimo sa Wine vinegar(200 ml) needs to be diluted with to je meso ukusnije. Sljedeći dan meso vodom(100 ml), dodati crnog vina(500 ml) i water( 100 ml), add red wine( 500 ml) then add izvadimo iz marinade, ocijedimo i dobro mrkvu, luk, celer izrezano na sitne komadiće ili chopped celery, carrots, onion, garlic, black obrišemo papirnatim ručnicima i na kolutiće, papar u zrnu i lovor. pepper, bay leaves. vrućoj masti popržimo sa svih strana da Za špikanje: češnjak, slanina i mrkva, na štapiće For the „pockets“: pancetta, carrots (1-2 cm long lijepo dobije boju. Kad je lijepo rumeno dugačke 1-2 cm sticks), garlic stavimo ga u drugu posudu. Na ovoj masti popržimo povrće i luk dok ne omekša, vratimo meso, posolimo, Meat needs to be washed and with the thin knife we have to make a small pocket where we popaprimo i sve zajedno pokriveno will put small piece of garlic. Make another pocket and put small piece of panchetta. Then pirjamo. Naribamo malo muškatnog another and now put small stick of carots. Then repeat. The more the pocket, the better. Put oraščića, cimeta i zalijemo prošekom ili the prepared meat in a marinade sauce (vinegar dotted with a small amount of wine, water, ako nemamo slatkim crnim vinom, te caps (red onion and the rest of the vegetables, cut into circles or smaller cubes). We need to dodamo 2-3 žlice u kojoj smo marinirali turn the meat several times so that it is evenly coated with the marinade sauce. I put on meso tekućinom. Dodamo i malo pira od Friday night. It is enough to sit one night but it's better a little longer- 48h. Remove the meat rajčice. Kad sve dobro prokuha, dolijemo from the marinade in the morning, dry our, wipes thoroughly with paper towels and fry it on juhu ili temeljac ili vodu da meso bude all sides to get a good color and close the pores of the meat. When it is nicely roasted move pokriveno. Pašticada se mora kuhati to another container. On this fat, we need to fry the vegetables with the small amount of najmanje 3 sata dok meso ne omekša a chicken broth to just cover the vegetables. Then we need to put the meat inside and cook it umak postane dovoljno gust i poželjno je min. 3 hours until the meat is soften. Grate a little amount of nutmeg, cinnamon, put 2-3 da bude tamniji umak . Ako je umak spoons of marinade sauce, add bay leaves and pour the prošek – sweet dessert red wine pregust dolijeva sa juhom temeljcem ili made from dried wine grape, not Italian prosecco! If you don't have it, you can put some vodom. Ako je umak prerijedak dodajte sweet red wine. When it starts to boil, pour the chichen broth or hot water to keep the meat malo ili krušnih mrvica ili zobenih covered. Pašticada must be coocked slowly for at least 3 hours until the meat is softened and mekinja, ali neće biti potrebno jer se the sauce becomes sufficiently thick and it is desirable to have a darker sauce. If the sauce is lijepo zgusne. Kad meso sasvim omekša, to dence put some of the chichen broth or water. If the sauce is too thin, add a little or bread izvadimo ga, narežemo tankim nožem na crumbs or oatmeal, but it will not be necessary because it thickens well. When the meat is tanke ploške,debele kao prst ne pretanko soft enough, remove it, slice it with a thin knife as a steak thick as a finger not too thin. Put it MAIN DISH , složimo u drugu posudu , zatim in another bowl, then mince the sauce in which we cooked the meat and pour it over the propasiramo umak u kojem se pirjalo i meat. Now is the time to put dry plums to sweeten the sauce. They give the necessary prelijemo meso propasiranim sokom, sweetness. Cook for another 30 minutes. Serve with gnocchi. dodamo šljive i kuhamo cca 30 minuta. 5 Poslužimo uz njoke. CROATIA

DUBROVAčKA ROZATA DUBROVNIK ROZATA

500 ml mlijeka Half a litre of milk 6 žlica šećera 6 dessert spoons of sugar 6 jaja 6 eggs lemon zest 1 korica limuna 1-2 tea spoon of vanilla sugar 1 vanilin šećer 1 tea spoon of rose liquer 1 žličica rozulje For the caramel: Karamel: 5-6 dessert spoons of sugar 5-6 žlica šećera water Voda 3/4 klaasi KRUUPE 1 liiter kooritud ja 4 tükeldatud KARTULEID 1 tl SOOLA 100 g PEEKONI LÕIKE 1 SUUR SIBUL

Preparation: DESSERT Bring the sugar to the boil in the half a litre of milk and cool. Blend the six eggs, milk and sugar, and add the lemon zest, vanilla sugarand rose liquer. Caramelise the 5 or 6 spoons of sugar on low heat (light brown) and carefully pour it over the sides and the bottom of the mould. Wait for the caramel to cool. Pour the egg custard into the mould and bake about 45 minutes at 150° C. Cool it down in the mold. Put the cooled rožata into a refrigerator, and the next day take it out of the mold and serve it. There will be liqufed caramel sugar syrup oozing out so you need to put rozata in deeper bowl or a plate. Serve with caramel syrup.

Priprema: Šećer prokuhajte u mlijeku i ohladite. Umutite jaja, mlijeko, šećer te dodajte ribanu koricu limuna, vanilin šećeri rozulju. Karamelizirajte 5-6 žlica šećera i pažljivo ih razlijte po dnu i stranama kalupa. Pričekajte da se karamel ohladi. U kalup ulijte smjesu i pecite oko 45 min na 150 °C. Ohlađenu rožatu stavite u hladnjak. Izvaditi je iz kalupa sljedeći dan. Poslužite je na dubljem tanjuru ili zdjeli uz karamelizirani sirup.

6 ESTONIA

MULGIPUDER POTATOES AND GROATS MASH

3/4 klaasi KRUUPE 3/4 glass of GROATS 1 liiter kooritud ja 4 tükeldatud 1 litre peeled, sliced in to 4, KARTULEID POTATOES 1 tl SOOLA 1 tbsp SALT 100 g PEEKONI LÕIKE 100 g BACON SLICES 1 SUUR SIBUL 1 BIG ONION

1. PANE KRUUBID VETTE NING LASE NEIL SEAL ÜLEÖÖ LIGUNEDA 2. PANE KARTULID JA KRUUBID POTTI. LISA UMBES 1 LIITER VETT. 3. KEEDA TASASEL TULEL, KAANE ALL, AEGAJALT SEGADES KUNI KRUUBID ON PEHMED. 4. TAMBI KARTULID. 5. HAKI PEEKONILÕIGUD KUUBIKUTEKS NING PRAE KUNI RASV ON VÄLJA SULANUD. LISA JUURDE MAIN DISH TÜKELDATUD SIBUL NING PRAE NEID KOOS KUNI SIBUL ON KULDPRUUN. PANE PEEKONI-SIBULA SEGU PUDRULE PEALE.

1. IF YOU HAVE NATURAL GROATS, LET THEM OVERNIGHT SWELL IN THE COLD WATER. 2. PUT POTATOES AND GROATS IN TO POT, ADD CA 1 LITRE OF WATER. 3. SIMMER ON TO LOW HEAT UNDER THE LID WHILE GROATS ARE READY. STIR AFTER TIME. 4. SMASH THE POTATOES. 5. CHOP BACON SLICES AND FRY THEM TILL FAT HAS MELTED OUT. ADD THE CHOPPED ONIONS AND FRY THEM TOGETHER UNTIL ONION IS GOLDEN BROWN. PUT BACON-ONION MIX INTO THE MASH.

7 ESTONIA

KAMA KAMA

KAMAJAHU KAMA FLOUR KEEFIR KEFIR SUHKUR (VÕI MESI) SUGAR (OR HONEY)

1. 3-4 TL KAMA SEGATAKSE 1 KLAASI KEEFIRIGA. MAITSE JÄRGI LISATAKSE SUHKRUT VÕI METT. HEAD ISU!

1. MIX 3-4 TBSP OF KAMA FLOUR WITH KEFIR, ADD SUGAR OR HONEY ACCORDING TO YOUR TASTE. DESSERT HEAD ISU!

8 FRENCH GUYANA

DONGOUÉ DE CREVETTES AU LAIT DE COCO DONGOUÉ OF PRAWNS WITH COCONUT MILK

Dongoués : 250 gr de farine, 1 The « Dongoués » dough : 250 gr of cuillère à soupe de beurre, 10 cl flour, 1 tablespoon of butter, 10 cl of d'eau, 3 pincées de sel water, 3 pinches of salt 1 kg de crevettes 1 kg of prawns 1 verre de lait de coco 1 glass of cononut milk 2 citrons verts 2 limes 1 bouquet garni (persil, ciboulette, 1 pack parsley, chives, celery, thime) céleri, thym) 1 onion 1 oignon 3 garlic cloves 3 gousses d'ail 2 tablespoons of oil 2 cuillères à soupe d'huile 2 tomatoes 2 tomates salt, pepper, water sel, poivre, eau 2 pinches of « bois d'inde » also called 2 pincées de poudre de bois d'inde « pimenta racemosa » MAIN DISH

1 - Laver les crevettes à l'eau et au citron. Les décortiquer puis les rincer à l'eau. Enfin, les faire mariner pendant 1 heure dans du sel et du citron. 2 - Faire les dongoués : tamiser la farine, ajouter le beurre puis l'eau et bien mélanger le tout, ajouter le sel et malaxer, laisser reposer 10 minutes, faire des boulettes avec une petite quantité de pâte (taille d'une bille). 3 - Laver et couper en petits morceaux les tomates et les aromates. Puis les faire rissoler dans un peu d'huile. 4 - Verser le lait de coco et 1 verre d'eau. Ajouter du sel si nécessaire. 5 - Mettre les dongoués et laisser bouillir 10 minutes. 6 - Ajouter les crevettes. Vérifier l'assaisonnement et laisser cuire de nouveau 10 min.

1- Wash the prawns with water and lime. Shell the prawns then wash again with water. Finally marinate for 1 hour with lime juice and salt. 2 - Prepare the « dongoués » dough : Sieve the flour, Add the butter and water and stir, Add the salt and knead the dough, Let it rest for 10 minutes, Make small dumplings with the dough (as small as marble). 3-Wash and cut in small pieces the tomatoes, the herbs and spices. And, brown all with some oil. 4 - Pour the coconut milk then one glass of water. Add salt if necessary. 5 - Add the dumplings and let boil for 10 minutes. 6 - Add the prawns and taste the seasoning. 9 FRENCH GUYANA

GLACE MARACUDJA PASSION FRUIT ICE CREAM

8 fruits de la passion 8 passion fruits 3 yaourts nature (375g de yaourt nature) 3 plain yoghurts 250g de lait concentré sucré 250g of sweetened condensed milk

1 - Dans un mixeur, mettre la chair des fruits de la passion et faire tourner à moyenne vitesse 1 ou 2 min pour séparer les grains du jus. 2 - Passer le tout dans une passoire et récupérer le jus. 3 - Le verser dans le mixeur, ajouter les 3 yaourts et le lait concentré sucré. 4 - Mixer par petits coups pour obtenir une belle crème orange odorante. 5 - Verser dans un moule et mettre au congélateur (ou sorbetière). Remuer avec une fourchette de temps à autre pour briser la formation de paillettes de glace. DESSERT 6 - Déguster lorsque la glace est prise (environ 6 heures au congélateur).

1 - In a blender, put the flesh of the passion fruits and mix at low speed for 1 or 2 min to seperate the seeds from the juice 2 - Put it all in a strainer and only keep the juice 3 - Put it in the blender and add the 3 plain yoghurts and the milk 4 - Mix in fits and starts to have a nice orange and flavoured cream 5 - Pour the cream in a tin and put it in the freezer (or in an ice-cream maker). Sometimes stir the cream with a fork not to have any ice crystals. 6 - Taste it when the ice-cream is set (about 6 hours in the freezer)

10 GEORGIA

CHAZAPURI CHAZAPURI

შაქარი - 1 ს.კ Bread flour: 200 grams კვერცხი - 2 Water: 150 grams მარგარინი - 50 გ Yeast: 5 grams კარაქი - 100 გ Milk powder: 20 grams სახაჭაპურე ყველი - 1.400 კგ Egg: 2 pieces ფქვილი - 1 კგ Salt: half a teaspoon; მარილი - 1 ჩ.კ Sugar: 5 grams საფუარი - 1 ს.კ Sulguni: 350 grams ტაბულა Butter: 10 grams Margarine: 20 grams Oil: 20 grams MAIN DISH

ნახევარ ლიტრი თბილ წყალში გახსენით 1 კოვზი შაქარი. შემდეგ ჩაამატეთ საფუარი და დატოვეთ 10 15 წუთი, მორევის გარეშე. საფუარი რომ გადნება და ქაფად გადაიქცევა, დაამატეთ 1 კოვზი მარილი. შემდეგ ამ საფუვრიან წყალს ჩაამატეთ გამდნარი, შეგრილებული კარაქისა და მარგარინის ნარევი (ან მთლიანად კარაქი). შემდეგ შეურიეთ გაცრილიფქვილი და მოზილეთ ცომი. დადგით სითბოში ასაფუებლად. დაახლოებით 1-1.5 საათში ცომი გაფუვდება. ამასობაში გახეხეთ ან დაფხვენით ყველი. შეურიეთ 2 კვერცხის ცილა. გულებს შეურიეთ 2 ს.კ წყალი და ამდენივე ზეთი. ის ხაჭაპურებს ზემოდან უნდა გადავუსვათ. ცომი 4 ნაწილად გაყავით. ყველიც ასევე. ცომს ადროვეთ რამდენიმე წუთი ხელახლა ამოფუება, თითოეული ნაწილი გააბრტყელეთ და ჩაუდეთ ყველი. მოუკარით თავი და კვლავ გააბრტყელეთ. ზემოდან გადაუსვით კვერცხის გულის ნარევი და გამოაცხეთ 250 გრადუსზე გახურებულ ღუმელში.

Pour 150 grams of warm water. Add salt, sugar, egg, yeast, milk powder and all this by hand (no matter).As soon as you notice that the ingredients are thoroughly added, add the flour and keep the dough on your hand. About 5-10 minutes you will notice that your dough is elastic, smooth and soft. Add oil and paint well. Cover the park first, then scrub and warmly pack. In order to save time before you can dough, you can separate the cheese separately. Cut the amount you received, about 50 grams of cheese and separately. Add 300 grams of grated cheese to one egg, add 20 grams of margarine and mix well with each other. Meanwhile, 15-20 minutes have passed. Open the packed dough and re-insert it. Put it off again and now in ten minutes, remove the teams. Put the flour on the table, beat the teams, put them in the middle of the dough 300 grams of grated cheese, dough, make a small hole in the middle, turn it over and carefully wipe your hands so that the dough does not get burnt. Add 50 grams of grated cheese to a single basket, add 1 pinch of eggs and put it on the top of the halides. Wash the hazel dough on a dry taffle and put it in a heated oven at 300 degrees. Baking will take about 10 minutes. Turn the butter from the oven to the butter. Note:If you keep the dough for 1 hour in the refrigerator, khachapuri is much tasty. Enjoy delicious! 11 GEORGIA

ELARGI ELARGI

ღერღილი – 1 კგ Axillary: 1 kg სიმინდის ფქვილი – 1 ჩაის ჭიქა Corn flour : 1 cup of tea ყველი Cheese წყალი – 1 ლიტრა Water: 1 litre

ელარჯისთვის დაგჭირდებათ ღერღილი, რომელიც კარგად უნდა გარეცხოთ. შემდეგ ქვაბში ჩაასხით წყალი და ჩაყარეთ გარეცხილი ღერღილი. როცა ადუღდება, დაბალ ცეცხლზე დააყენეთ. ერთი საათის განმავლობაში ხარშეთ. კარგად რომ მოიხარშება, დაუმატეთ სიმინდის ფქვილი და სწრაფად ურიეთ, რომ არ მიიწვას. მასა სქელი, ფაფისმგავარი უნდა გახდეს. შემდეგ დატოვეთ დაბალ ცეცხლზე დაახლოებით 40 წუთი. ამის შემდეგ ყველი (სასურველია სულგუნი) დაჭერით თხელ ნაჭრებად და ჩაყარეთ მომზადებულ ღომში. ყველის რაოდენობას თავად განსაზღვრავთ. კარგად აურიეთ და კიდევ ერთი წუთის განმავლობაში დატოვეთ დაბალ ცეცხლზე.

Preparation of one of the famous dishes of Megrelian cuisine is easy to imagine. You will need a sharp edge that you need to clean. Then pour the water into the pot and put the washed cloth. DESSERT When it is boiled, put it on a low flame. Come on for an hour. Well, if it is cool, add the corn flour and stir it quickly, not to burn it. The mass must be thick, nutrient. Then leave for about 40 minutes on low fire. After that cheese (preferably sulgun) is pressed thin slices and put in a prepared bowl. The number of cheese is determined by itself. Stir well and leave it for another minute.

12 GREECE

Κριθαράκι με μοσχαρίσιο κρέας KRITHARAKI WITH BEEF

1 κιλό μοσχαρίσιο κρέας 1 kilo of beef 500 γραμμάρια κριθαράκι 500gr kritharaki (a kind of pasta) ¾ κούπας ελαιόλαδο ¾ Cup olive oil 7-8 κούπες από το ζουμί 7-8 Cups juice from the meat σπιτική σάλτσα ντομάτας Homemade tomato sauce αλάτι, πιπέρι Salt and pepper

1. Βράζουμε το κρέας μέχρι να μαλακώσει 2. Αδειάζουμε το κριθαράκι στο ταψί 3. Βάζουμε τα κομμάτια του κρέατος 4. Προσθέτουμε τη σάλτσα, το ελαιόλαδο, το ζουμί από το κρέας MAIN DISH 5. Αλάτι και πιπέρι 6. Και ψήνουμε στους 200ο C μέχρι να ψηθεί το κριθαράκι (περίπου ½ ώρα) 7. Σερβίρουμε και συνοδεύουμε το φαγητό μας με μια ελληνική σαλάτα και ψωμί.

1. Boil the meat until it is soft. 2. Put kritharaki in the pan and the pieces of meat. 3. Add the tomato sauce, the olive oil and the juice from the meat. 4. Salt and pepper. 5. Put the pan in the oven at 200o C (almost half an hour). 6. Serve the dish and also a greek salad and bread.

13 GREECE ΡΥΖΟΓΑΛΟ RIZOGALO (RICE AND MILK)

3/4 φλ. ρύζι γλασέ ή Καρολίνα ¾ cup rice 1 πρέζα αλάτι 1 pinch of salt 2 φλ. νερό 2 cups water 1/2 φλ. ζάχαρη 2 cups of sugar 5 φλ. φρέσκο γάλα 5 cups fresh milk 1/4 κ.γλ. κοπανισμένη μαστίχα ¼ teaspoon Chios mastic 2 κ.σ. κορν φλάουρ 2 tablespoons corn flour κανέλα για το πασπάλισμα Cinnamon

Ξεκινάμε το παραδοσιακό μαστιχάτο ρυζόγαλο, βάζοντας σε μία κατσαρόλα το ρύζι με το νερό και το αλάτι. DESSERT Σιγοβράζουμε για 10 λεπτά, μέχρι να σκάσει το ρύζι. Προσθέτουμε κατόπιν το γάλα, τη ζάχαρη και τη μαστίχα και ανακατεύουμε. Όταν το ρύζι βράσει, τότε διαλύουμε το κορν φλάουρ σε μισό φλ. κρύο νερό κι ανακατεύοντας το ρίχνουμε στην κατσαρόλα. Σιγοβράζουμε για λίγο να αρχίσει να πήζει. Όπως είναι ζεστό, το μοιράζουμε σε 6 μπολάκια ή σε 6 κολονάτα ποτήρια. Το αφήνουμε να κρυώσει καλά και το παγώνουμε στο ψυγείο. Αφού κρυώσει.

We boil the rice with water and salt for about 10 minutes. Then we add milk, sugar and Chios mastic and mix them up. When the rice is boiled, we mix the corn flour with a half cup of water . Then we boil them until it’s like creamy. Then we put them in six bowles or glasses. In the end we let it get gold and we put it in the fridge. When it’s cool enough we add a little bit of cinnamon and serve it.

14 HUNGARY BOGRÁCSOS PÖRKÖLT STEW IN A STEW - POT

Hozzávalók: Ingredients: 4 kg hús (lehet sertés, marha, kecske) 4 kg meat (can be pig, beef, goat) 15-20dkg füstölt szalonna 15-20 dkg smoked bacon 4-5 fej vöröshagyma 4-5 onions 4 dkg pirospaprika 4 dkg red pepper 8 dkg só 8 dkg of salt 3-4 dkg őrölt bors 3-4 dkg grinded pepper 2-3 db paprika 2-3 peppers 3 db paradicsom 3 tomatoes 1-2 dl vörösbor 1-2 dl red wine 3 gerezd fokhagyma 3 cloves of garlic csemege- csípős paprikakrém ízlés delicious paprika cream to taste szerint

Elkészítés: A kecskehúst feldaraboljuk,1-2 napig pácoljuk (3 fej vöröshagyma cikkekre vágva, szemes vagy darált bors, 8-10 db babérlevél.) Apró kockákra vágjuk fel a szalonnát és zsírjára sütjük. Vegyük ki a már megsült töpörtyűt, a kockára vágott hagymát a zsírjában üvegesre sütjük. Vegyük le a tűzről, fűszerezzük pirospaprikával, borssal, tegyük bele a feldarabolt húst, fokhagymát, keverjük össze és lassú tűzön pirítsuk meg. Nézzük meg mennyi levet engedett a hús, ha úgy véljük, hogy nem elég, akkor kevés vízzel pótolhatjuk, de ha szeretnénk a víz helyett vörösbort is használhatunk. Fűszerezzük sóval, paprikakrémmel ízlés szerint. Hozzáadjuk a felkockázott paradicsomot és zöldpaprikát, majd lassú tűzön főzzük tovább. Tálalás: nokedli vagy főtt burgonya

Preparation: MAIN DISH Cut the meat into pieces and marinade those for 1-2 days. (3 onions cut into pieces, grain or minced pepper, 8- 10 laurel leaves). Cut the bacon into small cubes and bake it until becoming fat. Take out the stuffed one, and bake the diced onions in its fat. Remove it from the cooker, flavour with red pepper and pepper. Then put the sliced ​​meat and the garlic in it. Mix them and fry on a slow fire. Let's see how much water has been released, if we think it's not enough, we can pour some water to it, If you would like you can use red wine instead of water. Flavour with salt and pepper cream to taste. Add a shredded tomato and green pepper, then cook over on slow 15 fire. Serving with noodles or boiled potatoes HUNGARY MÁKOS BEJGLI POPPY SEED CAKE

Hozzávalók a tésztához: Ingredients for dough: 8 dl tej 8 dl milk 5 gramm élesztő 5 grams of yeast 15 dkg olvasztott vaj 15 dkg of melted butter 1 kg liszt 1 kg flour 2 tojássárgája 2 egg yolks 1 egyész tojás 1 egg 15 dkg cukor 15 dkg sugar 1 csipet só 1 pinch of salt 0,5 dl olaj 0,5 dl oil Hozzávalók a töltelékhez: Ingedients for filling 40 dkg mák 40 dkg poppy 30 dkg cukor 30 dkg sugar 1 evőkanál fahéj 1 tablespoon of cinnamon

Elkészítése: Az élesztőt langyos tejben egy kanál cukorral felfuttatjuk. Hozzáadjuk a 2 tojás sárgáját, az elolvasztott margarint, a 15 dkg cukrot, az egy csipet sót és a z 1 kg lisztet. Ezt megdagasztjuk annyira, hogy rugalmas tésztát kapjunk. Mikor a tészta elválik a tál oldaláról, még beledagasztunk 0,5 dl olajat. Letakarva, meleg helyen duplájára kelesztjük. Amikor megkelt 4 cipóra osztjuk, és a máktöltelékkel megtöltjük. A tetejét 1 egész felvert tojással megkenjük. 180 C -on előmelegített sütőben 40 percig aranybarnára sütjük. Ha kihűlt felszeleteljük. Preparation: The yeast is raised in lukewarm milk with a spoonful of sugar. Add 2 egg yolks, melted margarine, 15 dkg sugar, a pinch of salt and 1 kg og flour to it. Knead this stuffed so hard to get a flexible dough. When the dough can be seperated from the bowl, add 0,5 dl of oil. Cover down this with a dishtowel and it become double sized in the warm place. When the knife breaks, devide the dough into 4 loaves and fill them with poppy filling. Smear its top with beaten eggs. Put those into a baking sheet and bake until becoming golden brown. it is about 40 minutes. If it cool down, you can cut it and good apetite. DESSERT 16 IRELAND

ÉIRE IRELAND (A TYPICAL IRISH DINNER)

4 Pounds of Irish boiling bacon 1 Savoy cabbage, trimmed, quartered and cored 4 Tablespoons of unsalted butter, parsley sauce Boiled potatoes, freshly ground black pepper Parsley Sauce

1. Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If the bacon is very salty a white froth will form on the surface of water. In this case empty the water and start again. Repeat process until no froth forms on the surface of water; drain. 2. Cover bacon with hot water. 3. Cover the pot and simmer until almost cooked through, about 1 hour. MAIN DISH 4. Meanwhile slice the cabbage across the grain into thin shreds; rinse with cold water. 5. Add the cabbage to the pot with the bacon and continue cooking for 20 minutes more. 6. Meanwhile boil potatoes and allow to simmer for 40 minutes. 7. Remove bacon from the pot, strain cabbage and transfer to a large serving plate. Add butter and season with pepper, toss to combine. 8. Serve bacon and cabbage with potatoes and parsley sauce. Enjoy!

17 IRELAND

PÍOG ÚLL AGUS CUSTARD APPLE TART AND CUSTARD

For the Pastry: For the Filling: For the Custard: 225g (8oz) plain flour, extra for dusting 900g (2lb) Bramley cooking apples 5 Egg yolks 2 Tblsp icing sugar 100g (4oz) caster sugar 3 Tblsp caster sugar 100g (4oz) butter, diced and chilled ¼ tsp ground cinnamon ½ Vanilla pod, split in half and seeds scraped out 2 Large egg yolks Good pinch of ground cloves, 1 tblsp 300ml (½ pint) milk 2-3 Tablespoons ice-cold water milk 100ml (3½ fl oz) cream

1. To make the pastry, sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks with enough of the ice-cold water, until the dough just comes together. Wrap in clingfilm and chill for at least 30 minutes. 2. Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour. 3. Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it's about 30cm (12in) in diameter. Use to line a 20cm (8in) pie dish or a 23cm (9in) flat plate, gently pressing into the corners. 4. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples. 5. Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. 6. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess. 7. Crimp the edges of the tart with a round-bladed knife and, using your fingers as a guide, roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. 8. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown. 9. Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric DESSERT mixer for a few minutes, until pale and thickened. 10. Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gentle heat. 11. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. 12. Keep warm.

To serve: Cut the warm apple tart into slices and arrange on warmed serving plates with some of the custard. Put the remainder into a jug on the table. 18 ITALY

PIZZA ITALIAN PIZZA

MAIN DISH

19 ITALY

IL TIRAMISÙ THE TIRAMISU

250 g di mascarpone 2 uova 3 cucchiai di zucchero 400g di savoiardi 1 tazza di caffè 3 cucchiai di polvere di cacao 2 cucchiai di vino Marsala( o brandy)

Preparazione 1. Metti lo zucchero e i tuorli in un recipiente a sbattili bene fichè la miscela diventa cremosa 2. Aggiungi il mascrpone e mezza quantità di marsala e sbatti bene 3. Sbatti gli albumi e aggiungi la crema di mascarpone, poi mescola delicatamente DESSERT 4. Versa il caffe in un piatto conil marsala rimasto, poi mescola dolcemente 5. Immergi ogni savoiardo nella misce di caffè finchè sono ben imbevuti 6. Allinea i savoiardi al fondo di una terrina di vetro e coprili con la crema 7. Copri con i restanti savoiardi e copri con la crema rimasta, poi spolvera con la polvere di caco 8. Raffredda in frigo per 4-5 ore(o meglio per tutta la notte) Buon appetito 20 LATVIA

BUKSTIņPUTRA BUKSTINU PORRIDGE (AN OLD LATVIAN RECIPE)

Miežu putraimi – 1 glāze Barley groats - 1 glass Kartupeļi – 3 gab. Potatoes – 3 Burkāns – 1 gab. Carrots – 1 Sīpols – 1 gab. Onion – 1 Piens – 1 glāze Milk – 1 glass Sviests – 1 ēdamk. Butter – 1 tsp Buljons (vai ūdens) – 1 l Broth (or water) – 1 l Sāls un pipari – pēc garšas Salt, pepper

1. Nomizo dārzeņus un sagriež mazākos gabalos. 2. Sīpolus un burkānus apcep sviestā un pievieno kartupeļu šķēlītes. Sautē 3–5 minūtes un pievieno buljonu, tik daudz lai pārsedz visus dārzeņus vismaz 5 mm. 3. Vāra uz lēnas uguns 10 minūtes un pievieno miežu putraimus, kā arī siltu pienu. Vāra līdz putra iegūst krēmīgu konsistenci. 4. Pēc garšas pievieno sāli un piparus. 5. Pasniedz ar sviestu un apceptu gaļu. MAIN DISH

1. Peel the vegetables and cut them in smaller pieces. 2. Fry onions and carrots in butter, then add slices of potatoes. Stew them for 5 minutes and then add broth so that it covers the vegetables. 3. Boil slowly for 10 minutes, then add barley groats and also warm milk. Boil till the porridge has creamy consistency. 4. Add salt and peppers. 5. Serve with butter or fried little pieces of bacon.

21 LATVIA

LATVIAN BREAD SOUP LATVIAN BREAD SOUP

600 g rupjmaizes 600 g rye bread (black bread) 8 glāzes ūdens 8 glasses of water 130 g cukura 100 – 150 g dried fruit (raisins, apricots, 100-150 g žāvētu augļu (āboli, aprikozes, dark plums, apples) rozīnes, melnās plūmes) 130 g sugar 70 g dzērveņu (var arī nebūt) 70 g cranberries Kanēlis a bit of cinnamon 1 glāze putukrējuma 1 glass of whipped cream

• Step 1: Cut the bread into small pieces and put it in preheated oven approximately at 180 for 15 minutes. • Step 2: Boil the water and place bread in warm water,leave it for about half an hour. • Step 3: Then add the sugar and all dried fruit, cranberries or juice from them in there(add also cinnamon) • Step 4: Mix it and boil it for 5- 10 minutes more. Boil till all the fruit is soft. DESSERT • Step 5: Cool it in the fridge. Serve it cold with whipped cream. Enjoy!

1. Rupjmaizi sagriež mazos gabaliņos un cepeškrāsnī 180 grādos apmēram 15 min. apbrūnina brūnu. 2. Uzvāra ūdeni un pārlej ar to maizi, atstāj apmēram pusstundu. 3. Pievieno cukuru, garšvielas, noskalotus kaltētos augļus un dzērveņu sulu, arī kanēli. 4. Vāra,apmēram 5-10 min.- līdz augļi mīksti. 5. Atdzesē ledusskapī. Pasniedz aukstu ar saputotu putukrējumu.

22 LITHUANIA

CEPELINAI LITHUANIAN POTATO – MEAT DUMPLINGS (CEPELINAI)

For the Meat Filling: 12 vienetų bulvių (žalios) 1 Pound ground pork (or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal) 3 vienetai bulvių (virtos) 1 Medium onion (peeled and finely chopped) šiek tiek druskos 1 Teaspoon salt ĮDARUI: 1/4 Teaspoon pepper 500 gramų faršo 1 Large beaten egg 1 vienetas svogūnų For the Dumplings: šiek tiek druskos 8 Large Idaho potatoes (peeled and finely grated – not shredded) šiek tiek juodųjų pipirų 2 Large Idaho potatoes (peeled, boiled and riced) PADAŽUI: 1 Medium onion (peeled and finely grated) 1 vienetas svogūnų 1 Teaspoon salt, more or less to taste 2 šaukštai taukų (tirpinti) For the Gravy: šiek tiek spirgučių 1/2 Pound bacon (diced) šiek tiek grietinės 1 Large chopped onion 1 Cup sour cream Black pepper to taste 1 to 2 Tablespoons milk (if necessary) MAIN DISH

Make the Meat Filling In a large bowl, mix together ground meat, finely chopped onion, 1 teaspoon salt, pepper, and egg until well incorporated. Cover with plastic wrap and refrigerate until ready to use. Make the Dumplings: Add a drop or two of lemon juice to the grated potatoes so they don't turn brown. Place them in a fine-mesh cheesecloth or cotton dish towel and twist over a large bowl to get rid of the excess water. Pour off the water, reserving the potato starch at the bottom of the bowl. Unwrap the cheesecloth and place potatoes in the bowl with the potato starch you reserved from the bottom of the bowl. Add the riced boiled potatoes, grated onion, and 1 teaspoon salt or to taste. Mix well. Put a large stockpot of water on to boil. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are gone. Cook the Dumplings: Carefully lower dumplings into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil and continue boiling for 25 minutes. Remove dumplings with a slotted spoon or strainer, drain briefly on a clean dish towel and place on a heated platter. Make the Gravy: While the dumplings are boiling, make the gravy. In a medium skillet, fry the bacon and chopped onion until tender. Drain and combine with sour cream and black pepper. Thin with 1 to 2 tablespoons milk if necessary. Ladle dumplings with gravy or pass the gravy at the table.

Nuskustos bulvės sutarkuojamos ir nusunkiamos. Skystis neišpilamas, bet laukiama, kol nusės krakmolas. Tada skystis nupilamas, o krakmolas sudedamas į tarkius. Virtos bulvės sugrūdamos ir sumaišomos su žalių bulvių tarkiu, krakmolu, pasūdoma, gerai išminkoma. Įdarui pakepinamas smulkintas svogūnas. Malta mėsa maišoma su kepintu svogūnu, druska ir pipirais. Imama maždaug po 80 g tešlos, išplojama, uždedama įdaro, paplotis sulenkiamas, kraštai gerai užspaudžiami ir daromi pailgi kukuliai. Jie dedami į verdantį pasūdytą vandenį ir verdami 20 — 25 minutes, atsargiai pamaišant.Padažui riebaluose kelias minutes pakepinami spirgučiai, tuomet sudedami smulkinti svogūnai, pakepinami dar kelias minutes, tuomet supilama grietinė. Išgriebti iš vandens cepelinai sudedami į pašildytą pusdubenį ir užpilami padažu. 23 LITHUANIA

TRADICINIS OBUOLIų SūRIS APPLE CHEESE! TRADITIONAL LITHUANIAN CANDY

1,3 kg Granny Smith obuoliai (8 dideli obuoliai) 1,3 kg Granny Smith apples (8 large apples) 215 gramų cukraus 215 Grams sugar 2 cinamono lazdelės 2 Cinnamon sticks 2 vanilės pupelės, supjaustytos ir sėklos išgrauotos 2 Vanilla beans, split and seeds scraped out

Nulupkite obuolius, išpjaukite nuosėdas, kauliukus ir sumaišykite su cukrumi dubenyje. Uždenkite dangteliu ir padėkite į šiltą vietą 24 valandas, kad obuoliai atiduotų sultis. Kai yra daug skysčių, supilkite sultis į gilų puodą (išskyrus obuolius), įpilkite cinamono lazdeles, nugrudenusias vanilės sėklas, virkite ir virkite, kol skystis bus sumažintas perpus. Tada įpilkite obuolių ir virkite 1-1,5 valandą, kartais maišydami, kol mišinys tampa tamsiai rudos spalvos, jis daugiau neuždega prie puodo šonų (jums reikia išgaruoti kuo daugiau skysčio). Paimk cinamono lazdeles. Tada supilkite jį į muslino audeklą ir palikite šiltoje vietoje 12-24 valandas atsikratyti viso skysčio pertekliaus (padėkite kažką žemyn), tada nuimkite musliauką, formuokite obuolių sūrį į norimą formą, padėkite ant šviežias muslino audeklas ant orkaitės grotelių ir krosnį įdėkite į ventiliaciją arba, jei esate namuose, yra labai šilta, tada krosnis nebus reikalinga. Aš paprastai jį laikau 2 dienomis (išjunkite orkaitę nakčiai), kol sūris DESSERT gerai išdžius.

Peel the apples, cut out the cores, dice and mix with sugar in bowl. Cover with cling film and set in a warm place for 24 hours, to allow the apples to release their juice. Once there is plenty of liquid, pour the juice away to a deep pot (save the apples) add the cinnamon sticks, scraped vanilla seeds, bring to boil and simmer till the liquid has been reduced by half. Then add the apples and cook for 1 – 1,5 hour or so, stirring occasionally until the mixture becomes dark brown and does not stick to the sides of the pot anymore (you need to evaporate as much liquid as possible). Take the cinnamon sticks out. Then pour it all into a muslin cloth and leave it to hand in a warm place for 12- 24 hours to get rid of all excess liquid (put something underneath) then remove the muslin, shape the apple cheese to the desired form, place on a fresh muslin cloth, on the oven grid and set the oven to ventilation or if you’re house is very warm then oven will not be necessary. I usually keep it like this during 2 days (turn oven off for the night) until the cheese dries well. 24 MACEDONIA

Македонски специјалитет –АЈВАР MACEDONIA TRADITIONAL DISH - AJVAR

2 large eggplants about 3 pounds 6 large red bell peppers Salt and black pepper 1 garlic clove finely chopped Juice of 1 lemon 1/2 cup good-quality olive oil 1 tablespoon finely chopped parsley

Ајварот е еден од најтрадиционалните македонски специјалитети . Него го приготвуваме за зимница секоја есен MAIN DISH . За да приготвите ајвар ,потребно Ви е – пиперки , модри патлиџани , зејтин и сол . Прво пиперките и модрите патлиџани се печат , се лупат , а потоа во големо тенџере се пржат со зејтин неколку часови .Се става сол . Потоа откако добро ќе се спржи ајварот , го собираме во тегли и за време на зимата го јадеме намачкан на леб . Многу е вкусен во придружба на сирење .

Ajvar is a Macedonian roasted eggplant-sweet-pepper mixture, sometimes referred to as vegetarian caviar. It can be mashed or left chunky, depending on personal taste, and served as a relish, vegetable or spread on country-style white bread like pogacha as an appetizer. Its smoky flavor is a great match forgrilled or roasted meats, especially lamb. Heat oven to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes. Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes. Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly. Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week. Heat oven to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes. Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes. Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly. Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week. 25 MACEDONIA

Сутлијаш ( пудинг од ориз ) SUTLIJAS – RICE PUDDING

1 филџан ориз 1 cup od rice , 1 филџан млеко 1 cup of milk 2 филџани вода 2 cups of water малку шеќер и ванила. Sugar Vanilla

How to make : You put the rice with the milk and water together in a saucepan and they boil in a low temperature .You put some sugar and one package of vanilla in the rice DESSERT pudding . It is very easy to make. Kids love this desert very much .

Како да направите – Ги ставате оризот со водата и млекото заедно да се варат на ниска температура . Кога ке станат како пудинг ставате шеќер и едно пакетче ванила внатре и мешате . Се оладува и се јаде .Многу е лесно да се направи . Децата многу сакаат да го јадат .

26 MALTA

PASTIZZI TRADIZZJONALI MALTIN MALTESE TRADITIONAL PASTIZZI

Għaġina: Pastry: Dqiq ta '14 oz 14 Oz flour Ilma Water Piz ta 'melħ A pinch of salt Tqassir artab ta '2 oz 2 Oz soft shortening 2 oz marġerina 2 Oz margarine

Mili: Filling: Ricotta ta '14 oz 14 Oz ricotta 4 Bajd 4 Eggs Bżar Pepper MAIN DISH

1. Poġġi d-dqiq fi skutella tattaħlit, żid biżżejjed ilma biex tagħmel għaġina iebsa. Taħbit (f'taħlita ta 'l-elettriku) fuq veloċità medja sakemm tkun bla xkiel. Jekk l-għaġina xorta twaħħal żid aktar dqiq. 2. Irrombla l-għaġina barra 1/8 "ħoxna fuq bord imtajjen, inxerrdu t-tqassir qasir fuq il-wiċċ kollu, billi tuża l-idejn. Irrombla bħal dak ta 'l-islamin Żvell. Imbagħad ittella' l-għaġina għal darb'oħra - iddgħajjef din id-darba bil-marġerina. uża r-roll out għall-pakkett Agħmel il-mili. Għaqqad ir-ricotta bi furketta, żid il-melħ u l-bajd mhux imbattal. Ilpastizzi issa jistgħu jsiru fi ftit tartotti f'kaxxi tondoti tondi jew jistgħu jinqatgħu bl-istess mod bħal ravioli. 3. Imsaħ f'forn sħun (max) għal 20-25 minuti jew sakemm jitla 'u kannella dehbi.

1. Put the flour in a mixing bowl, add enough water to make a stiff dough. Beat (in electric mixer) on medium speed until smooth. If the pastry is at all sticky add more flour. 2. Roll the pastry out 1/8" thick on a floured board, spread the shorteneing over the whole surface, using the hands. Roll up as for Swiss roll. Now roll the pastry out again - spread it this time with margarine. When ready for use roll it out for the make the filling. Mash the ricotta with a fork, add the salt and the unbeaten eggs. The pastizzi may now be made into little tartlets in round tartlet cases or they may be cut in the same way as ravioli. 3. Bake in a hot oven (max) for 20-25 minutes or until risen and golden brown. 27 MALTA IMQARET IMQARET (MALTESE TRADITIONAL DESSERT)

Għaġina: Mili: Pastry: Filling: 320 ml ilma Dati imtaqqbin imqattgħin 320 ml water Pitted dates chopped 200 gramma butir 800 grammi ta 'dadi mqatta' mqatta 200 grams butter 800 grams pitted dates chopped Trab tal-ħami ta '1 Tsp 2 Lumi, 2 oranġjo, u 2 clementina 1 Tsp baking powder 2 Lemon, 2 orange, and 2 clementine 1 tbsp ħafn imfarrak b'mod ħafif 1 Tbsp ħafn imfarrak b'mod ħafif 1 Tbsp lightly crushed aniseeds 1 Tbsp lightly crushed aniseeds 830 gramma dqiq 1 Tbsp likwidu tal-anisi 830 grams flour 1 Tbsp aniseed liqueur Żejt veġetali Meraq ta '2 larinġ u 2 clementina Vegetable oil Juice of 2 oranges and 2 clementine Zokkor bis-silġ Essenza ta '2 tsp vanilla Icing sugar 2 Tsp vanilla essence 2 Tsp tal-kannella 2 Tsp cinnamon 2 Qxur tat-tuffieħ 2 Tsp cloves

1. Ħallat it-trab tal-ħami u d-dqiq biex tipprepara l-għaġina. Żid l-aniseeds flimkien. Ħallat sew. 2. Għaddas fil-butir bit-taħlita tad-dqiq sakemm tixbaħ frak tal-ħobż. 3. Żid fl-ilma. Ħallat sakemm l-għaġina tibda tinqasam. 4. Ħalli mistrieħ u tibda tipprepara l-mili. 5. Żid f'potka żgħira: dadi imqaxxrin imqattgħin, larinġ, lumi, clementina, mgħaffġa u l-aniżetta tal-likur. 6. Żid 2 Tsp ta 'kull wieħed: vanilla, kannella, u sinniet. 7. Ahjar it-tahlita fuq stufi ghal 20 minuta. Ħalliha tibred għal madwar 30 minuta. 8. Aqta 'l-għaġina f'6 biċċiet. 9. Irrombla l-għaġina f'forma ta 'rettangolu u xerred il-mili matul in-nofs tal-għaġina. Ħalli biżżejjed spazju biex tintlewa n-nofs l-ieħor. Itwi dak l-ieħor nofs u ssiġilla t-truf. 10. Agħmel dan għall-5 biċċiet l-oħra ta 'għaġina 11. Fry l-imqaret f'ħġieġa li tuża żejt veġetali, għal madwar 1 minuta kull naħa. Fry dejjem f'temperatura moderata sabiex ma tiħux l-għaġina. 12. Jekk ħami l-imqaret, erġa saħħan il-forn sa 200 ° C u b'pinzell tal-għaġina, ixkupilha l-imqaret biżżejt veġetali.. 13. Poġġi l-imqaret fil-forn għal 18-il minuta. 14. Fuqhom biż-zokkor bis-silġ. Iservu dawn id-djamanti ta 'l-għaġina fuq pjanċa tajba li tħares u sservi waħedhom jew bil-ġelat. 1. Mix the baking powder and the flour to prepare the pastry. Add the aniseeds together. Mix well. 2. Rub in the butter with the flour mixture until it resembles bread crumbs. 3. Add in the water. Mix until the dough starts to form. 4. Leave to rest and start preparing the filling 5. Add in a small pot: pitted dates chopped, oranges, lemons, clementine, crushed and liqueur aniseeds. 6. Add 2 tsp of each: vanilla, cinnamon, and cloves. 7. Cook the mixture on a stove for 20 minutes. Let it cool for around 30 minutes. 8. Cut the pastry into 6 pieces. 9. Roll the pastry into a rectangle shape and spread the filling along half of the pastry. Leave enough space to fold the other half. Fold this other half over and seal the ends. 10. Do this for the other 5 pieces of pastry. 11. Deep fry the Imqaret in a pan using vegetable oil, for around 1 minute each side. Fry always in a moderate heat so you do not burn the pastry. 12. If baking the Imqaret, preheat the oven to 200°C and with a pastry brush, brush the Imqaret with vegetable oil. . 28 13. Place the Imqaret into the oven for 18 minutes. DESSERT 14. Top them with icing sugar. NORWAY KJøTTKAKER MED BRUN SAUS NORWEGIAN MEATBALLS WITH GRAVY

400 g kjøttdeig 400 grams minced meat 11⁄2 ts salt 1 ½ teaspoons salt 1⁄4 ts pepper ¼ teaspoons fine nutmeg 1⁄4 ts malt muskat ¼ teaspoons pepper 1⁄4 ts malt ingefær ¼ teaspoons ginger 2 ss potetmel 2 tablespoons cornflour 11⁄2 dl vann eller melk 5 ounces water or milk Brun saus: Brun saus (brown sauce): 4 ss smør 4 tablespoons butter 4 ss hvetemel 4 tablespoons flour 1 l kjøttkraft eller buljong 4 cups broth 1⁄2 ts salt ½ teaspoons salt 1⁄4 ts pepper ½ teaspoons pepper MAIN DISH

Bruk en foodprocessor. Ha alle ingrediensene i bollen og kjør ca. 10-20 sekunder, til farsen er jevn og fin. Du kan også lage farsen for hånd: Rør salt godt inn i kjøttdeigen. Rør inn krydder og potetmel og spe med melk eller vann, litt av gangen. Form farsen til runde kaker ved hjelp av en skje, hånden din, og kaldt vann. Ha smør i en middels varm stekepanne. Stek kakene i ca. 2 minutter på hver side til de har fått en fin bruning. Lag brun saus ved å smelte smøret i en kjele. Tilsett hvetemel og brun over svak varme til blandingen får en nøttebrun farge. Spe med varm kraft eller buljong, og rør godt mellom hver gang du sper. La sausen småkoke i ca. 10 minutter. Smak til med salt og pepper. Ha kakene over i brun saus og la dem trekke i ca. 10 minutter (til de er gjennomkokt). Kok poteter. Server kjøttkakene med brun saus, poteter, grønn ertestuing og rørte tyttebær.

Meatballs: Blend all of the ingredients in a food processor until everything is nice and blended. Use your hands and a spoon to shape the mix into balls, it will be easier to do this if you first run your hands under cold water. Fry the meatballs in a pan with butter on all sides, and set them aside. Sauce: Melt the butter in a casserole. Add flour and mix until it has a nutty color. Add the broth in portions, and stir well for each time. Let the sauce stew for about 10 minutes. Add salt and pepper as needed. Put the meatballs in the gravy and let it set for 10 minutes until fully cooked Peel and boil the potatoes and serve with lingonberry jam. Enjoy! 29 NORWAY

SVELER SVELER (PIKELETS)

185ml Melk ¾ cup (185ml) milk 1 egg 1 egg 150g siktet hvetemel 1 cup (150g) self-raising flour 1 ss sukker 1 tablespoonful caster sugar Smeltet smør, litt ekstra til servering Melted butter, to brush, plus extra knobs to serve Honning til servering Honey, sugar and brown cheese to serve

1. Pisk melk og egg sammen i en liten bolle. 2. Sikt mel og sukker sammen i en bolle med en te-skje salt, og tilsett tørre ingredienser, visp til det ikke er klumper i røren. DESSERT 3. Varm en stekepanne i middels varme og børst med litt smeltet smør. Slipp litt og litt av blandingen i pannen og stek til bobler det vises på overflaten. 4. Vend over og stek den andre siden i 1 minutt til den er gylden. 5. La svelene kjøle seg ned og server med smør og honning

1. Whisk milk and egg together in a small bowl. 2. Sift flour and sugar together into a bowl with a pinch of salt, then add dry ingredients, whisking until smooth. 3. Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop level tablespoon fuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface. 4. Turn over and cook other side for 1 minute until golden. 5. Allow to cool and serve with butter and honey

30 POLAND

KOTLET MIELONY Z FRYTKAMI I SURÓWKą Z MARCHEWKI MEATLOAF WITH CHIPS AND CARROT SALAD

Mielone mięso z indyka Minced turkey Cebula Onion Płatki owsiane Oatmeal Jajko An egg Smalec gęsi Goose lard Ziemniaki Potatoes Oliwa Carrot and black turnip Sól Oil Pieprz Salt Ziola Pepper Przyprawy Herbs Spices MAIN DISH 1. Pokrój cebulę i smaż aż się zezłoci 2. Zmieszaj mięso jajko , usmażoną cebulę, sół i pieprz. Uformuj kotlety 3. Obierz warzywa 4. Zetrzyj marchewkę z rzepą, zmieszaj i dodaj jugurt. 5. Zmieszaj oliwę z ziołami i przyprawami 6. Pokrój ziemniaki, rozprowadź oliwę. Włóż do piekarnika na 30 minut.

1. Cut the onion and fry till get gold 2. Mix meat, an egg, oatmeal, fried onion, salt and pepper 3. Form loaves 4. Peel vegetables (potatoes, carrot and turnip) 5. Grate carrot and turnip, mix it together add yogurth 6. Mix oil with herbs ans spieces 7. Cut the potatoes and spread the oil. Put to the oven for 30 minutes 31 PORTUGAL

CODFISH DISH AS MADE BY BRÁS BACALHAU À BRÁS

600 g bacalhau demolhado 600g Dry & Salted Cod that has been soaked 1 Kg batatas 1Kg Potatoes 3 Unidades de cebolas 3 Onions 2 Dentes alho 3 Cloves of garlic 6 Unidades de ovos 6 Eggs 2 dl Azeite 30ml of extra virgin olive oil Q.b. salsa picada A handful l of chopped parsley Qb. sal e pimenta Salt & Black Pepper Q.b. azeitonas pretas Black Olives

1. Escalde o bacalhau, tire-lhe a pele e as espinhas. Coloque o bacalhau dentro de um pano e esfregue para o desfiar muito bem. 2. Descasque as batatas, corte-as em palha, frite-as em óleo, escorra sobre papel absorvente e reserve-as. MAIN DISH 3. À parte, pique os alhos, corte as cebolas em meias luas finas e refogue-as no azeite, retirando-as com uma espátula quando ficarem translúcidas. No mesmo azeite frite o bacalhau até ficar um pouco rijo. Depois misture tudo muito bem e retire do lume. 4. Bata os ovos temperando-os com sal e pimenta e junte-os ao preparado. Volte a levar ao lume, mexendo constantemente com uma espátula até os ovos coagularem, mas de modo a ficarem macios. 5. Sirva de imediato numa travessa aquecida, polvilhando com a salsa picada e decorando com azeitonas.

1. Boil the codfish in boiling water until cooked, remove from pot, allow the codfish to cool and then remove the skin and bones of the codfish and break the fish up into flakes. 2. Peel the potatoes and slice them into very thin match sticks, fry them, drain the excess oil by placing them on absorbent kitchen role. 3. Separately, chop the garlic and the onions very finely, sauté them in some virgin oil until they are translucent, then add the codfish and fried matchstick chips into the onions and garlic and over low heat mix everything together until all of it is incorporated. 4. In a separate bowl break the eggs and mix them like scrambled eggs. Add the egg mixture to the pan with the codfish mixture and continue to mix until the eggs are cooked but not dried out, 5. Finish the dish off with salt and black pepper as desired, add the freshly chopped parsley and garnish the dish with black olives. Serve and enjoy. 32 PORTUGAL

This rice pudding is a very traditional dish and these recipes are often handed down by ARROZ DOCE our grandmothers, each family has its own secrets. O arroz doce é um prato muito tradicional e estas receitas são muitas vezes transmitidas CREAMY RICE PUDDING pelas nossas avós sendo que cada família tem os seus próprios segredos.

1 Chávena grande arroz carolino 1 Cup of starchy white rice 1+1/2 chávena grande água quente 1,5 Cups of hot water ¾ Chávena grande açúcar ¾ Cup of granulated white sugar 2 Limões casca translúcida The Rind of one lemon, only the yellow part. 1 Pau de canela 1 Cinnamon stick 2+1/2 chávena grande leite meio-gordo morno 2,5 Cups of whole milk 1 Colher sopa margarina vegetal 1Tblsp of butter Canela em pó Cinnamon Powder Sal q.b. Salt

1. Lavar e cozer o arroz em água quente. Adicione uma pitada de sal. Deixe o arroz absorver toda a água. Caso o arroz ainda não esteja cozido, adicione mais um pouco de água quente e deixe cozer sempre em lume brando. 2. Acrescentar ao tacho o açúcar, as cascas de limão, o pau de canela, o leite e a manteiga vegetal e mexer muito bem até que todos os ingredientes fiquem completamente incorporados. 3. Continuar a mexer durante mais 6 a 8 minutos. Termine assim que começar a engrossar. 4. Separe as gemas e misture-as um pouco. Retire 1 a 2 colheres de sopa do arroz do tacho e junte às gemas DESSERT mexendo rapidamente. 5. Retire as casca do limão e o pau da canela. Junte em fio o preparado com as gemas de ovo no tacho e mexa durante mais 2 a 3 minutos. 6. Deve servir morno ou frio em tacinhas pequenas ou numa travessa, polvilhado com canela.

1. Boil the rice in slightly salted water until it has absorbed all the water and is soft. 2. Add the milk, sugar, Cinnamon stick and lemon rind and butter and continue to simmer over low heat continuously stirring so as not to stick to the pot. 3. Continue stirring for 6 to eight minutes until the rice pudding starts to thicken. 4. In a cup mix 2 egg yellows in a little milk, then add the egg mixture into the rice pudding continuously stirring to form custard, cook for another 2 to 3 minutes. 5. Remove the lemon rind and cinnamon stick. 6. Pour the pudding into a shallow dish and garnish it with a thin layer of powdered cinnamon. 33 ROMANIA

FASOLE USCATÅ CU CIOLAN DRIED BEANS WITH SMOKED PORK

200 g Fasole uscată - 200 g Dry beans 200 g Ciolan (1 felie) - 200 g Pork (one slice) Ceapă 1 bucată, 1 morcov, 1 pătrunjel - Onion 1 piece, 1 carrot, 1 parsley, 1 red pepper Condimente (sare, piper, dafin) după gust - Spices (salt, pepper, bay) to taste 2 lg ulei - 2 lg of oil

1. Fasolea boabe uscata trebuie să stea la înmuiat în apa rece cel puțin 2 ore. 2. Între timp, se taie legumele (ceapa - tăiată mărunt, pătrunjel, morcov - dați prin răzătoare, etc.). 3. Ciolanul afumat se pune la fiert în oala cu presiune (kukta) cam 45 minute. Apoi se taie bucăți mici. 4. Se pune fasolea cu legumele la fiert (morcovul se adaugă după ce începe să fiarbă) și condimente. Un sfat: este bine ca fasolea să fie dată în clocot și schimbată apa pentru a fi mai ușor digerabilă și apoi pusă la fiert cu legumele. 5. Când este aproape fiartă se adaugă bucățile de ciolan și se mai lasă 30 de minute. 6. Se pune într-o cratiță 2 linguri ulei. Când e cald se adaugă 1 lingură făină, se amestecă de câteva ori și se mai pune 1 linguriță boia și puțină apă călduță. Pasta obținută se toarnă peste fasole și se lasă 4-5 minute să clocotească. MAIN DISH 7. Se gustă și dacă mai e nevoie se adaugă condimente.

1. Bean dried beans should be soaked in cold water for at least 2 hours. 2. In the meantime, cut vegetables (onion - small cut, parsley, carrot - grated, etc.). 3. Smoked ham must be boiled in a pressure pot (kukta) about 45 minutes. Then cut small pieces. 4. Put the beans on the boiled vegetables (the carrot is added after boiling) and spices. A tip: it is good to make the beans boil and change the water to make it easier to digest and then boil the vegetables. 5. When it's almost cooked, add one slice pork and leave for 30 minutes. 6. Put 2 tablespoons of oil in a saucepan. When warm, add 1 tablespoon of flour, stir several times, and add 1 teaspoon of boi and a little lukewarm water. Pour the paste over the beans and leave for 4-5 minutes to boil. 7. It tastes and if it is needed add spices. 34 ROMANIA GOGOȘI PUFOASE (15) DOUGHNUTS (15)

300 ml Lapte (apă minerală) 300 ml Milk (mineral water) 20 g Drojdie proaspătă (cât o nucă) 20 g Fresh yeast (as much as a nut) 25 ml Ulei 25 ml of oil 1 Lingură zahăr 1 Tablespoon sugar 2 Ouă 2 Eggs Coaja rasă a unei lămâi (coaja rasa a unei portocale) The bark of a lemon (the bark of an orange) 1 Plic vanilie 1 vanilla Un praf sare Salt 500 g Faină 500 g of flour

1. Topește drojdia și zaharul în laptele călduț într-un vas încăpător. Adaugă 3/4 din cantitatea de făină, sarea, uleiul, ouăle, coaja de lămâie, vanilia. Omogenizează și se lasă puțin să crească. 2. Se adaugă restul de făină se frământă bine și se adaugă uleiul fierbinte. Se mai frământă un pic și se dă la crescut acoperit cu un prosop de bucătărie curat. 3. După 1/2 ore, când aluatul și-a dublat volumul, se răstoarnă pe blatul presărat bine cu făină se frământă un pic și se împarte în 2-3 părți. Din fiecare cocă (parte) se întinde o foaie cu o grosime de 1-2 cm folosind DESSERT sucitorul, adăugând faina ori de cate ori este nevoie. Se taie gogoșile cu o forma specială sau cu un pahar cu gura largă. 4. Gogoșile se așază pe platouri presărate cu făină și se lasă acoperite la crescut până se termină de făcut. 5. Când sunt gata, se prăjesc într-o cratiță cu ulei fierbinte, întorcându-le pe ambele părți. 6. Scurge gogoșile bine de ulei și presară-le cu zahăr pudră.

1. Melt yeast and sugar into the warm milk in a roomy recipient. Add 3/4 of the amount of flour, salt, oil, eggs, lemon peel, vanilla. Homogenizes and leaves a little to grow. 2. Add the remaining flour, and add the hot oil. She is still a little bit up and is grown covered with a clean kitchen towel. 3. After 1/2 hours, when the dough has doubled its volume, it overturns on the well sprinkled with a flour and a little crack and divides into 2-3 parts. From each parts lay a sheet of 1-2 cm thick using the dough, adding flour whenever needed. Cut the donuts with a special shape or with a glass of wide mouth. 4. Place the donuts on a plate of flour and leave it covered until it is done. 5. When ready, fry in a saucepan with hot oil, turning them on both sides. 6. Drain well the oil and sprinkle with powdered sugar. 35 SERBIA Карађорђева шницла KARADJORDJE’S STEAK

500 грама свињетине без костију 500 g boneless pork steaks 150 грама кајмака 150 g kajmak (Serbian creamy dairy product) – 2 јаја you can use some cream cheese instead брашно 2 eggs презле (хлебне мрвице) Flour Со Bread crumbs Salt

1. Pound pork steaks untill they are thin and soft and on each steak put a little kajmak (or cream cheese). 2. Wrap the meat into the rolls and secure each piece with a toothpick. 3. Coat the steaks in the flour, then dip them into beaten eggs and finally roll in bread crumbs. 4. Fry in hot oil untill golden yellow. MAIN DISH 1. Свињске шницле излупати да буду танке и мекане, па на сваку ставити мало кајмака.

4. Пржити у врућем уљу до златне жуте боје.

2. Завити месо у ролне и осигурати сваки комад чачкалицама.

3. Тако уролану шницлу уваљати у брашно, па у умућена јаја и на крају у презле (мрвице хлеба).

36 SERBIA Ванилице VANILICE – THE LITTLE VANILLA COOKIES

200 грама шећера у праху 200 grams confectioners' sugar 1 махуна ваниле исечена на комадиће 1 vanilla bean, cut into 1/2 inch pieces 300 грама масти 300 grams lard (ideally leaf lard) 250 грама кристал шећера 250 grams granulated sugar 1 јаје 1 whole egg 2 жуманца 2 egg yolks сок од једног лимуна Juice of one lemon 1 кашичица фино рендане лимунове корице 1 teaspoon finely grated lemon zest 250 грама млевених ораха 250 grams ground walnuts 600 грама брашна 600 grams all-purpose flour џем од шипака или кајсија Rose hip or apricot jam

Неколико дана унапред, пре прављења, помешати шећер у праху са исеченом махуном ваниле и затворити у кутију, како би се добио ванилин шећер. У чинији помешати маст са кристал шећером док не се добије крем. Умути јаје, жуманца, лимунов сок и лимунову корицу, додати орахе и брашно и мутити док се не добије уједначено тесто. Покрити га и хладити у фрижидер бар три сата или током ноћи. Угрејати рерну на 180 степени, ставити тесто на добро побрашњену радну површину и разваљати на дебљину од око пола центиметра. Обложити два плеха папиром за печење, и уз помоћ мале модле вадити ванилице и ређати их размакнуте у плехове.Пећи их око 12 минута, да остану беле, а по вађењу из рерне пустити да се охладе на тепсији око пет минута. Потом их пребацити DESSERT на решетку или равну површину док се потпуно не охладе. Када су потпуно хладни, сваки кексић намазати џемом и поклопити другим кексићем. Сваки тако добијен "сендвич" добро уваљати у ванилин шећер, ставити их у лимену кутију и чекати један до два дана пре сервирања. A couple of days before making the cookies, mix the confectioners' sugar with the vanilla bean in a small bowl with a tight lid. This is your vanilla sugar. Store in a dry place. In a mixer fitted with the paddle, beat the lard with the granulated sugar until creamy. Beat in the egg, egg yolks, lemon juice and lemon zest. Add the walnuts and flour and beat until a uniform dough forms. Cover the dough and refrigerate for at least 3 hours or overnight. Preheat the oven to 325° F convection bake (or 350° regular bake). Place the dough on a work surface dusted with flour and roll it out to a 1/4-inch-thick round. Line two baking sheets with parchment paper. Using a small round cookie cutter (I use 1-inch or quarter-size cutters), stamp out the cookies and arrange them one inch apart on the baking sheets. Bake for about 12 minutes, so that the rounds remain white. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a wire rack or flat surface to cool completely. Once the cookies are cool, take one cookie round at a time, spread the jam on it, and top with another cookie round. Roll each cookie sandwich generously in the vanilla sugar. Put the cookies into a tin box, and wait for one to two days37before serving. SLOVENIA POHORSKI LONEC POHORSKI HOTPOT

15 dkg gob 15 dkg mushrooms 15 dkg kuhanega ješprenja 15 dkg cooked barley 15 dkg svinjskega mesa 15 dkg pork meat 15 dkg telečjega mesa 15 dkg veal meat 15 dkg divjačinskega mesa 15 dkg game meat 20 dkg krompirja 20 dkg potatoes 1 velika čebula 1 big onion 2 korenčka 2 carrots 10 dkg slanine 10 dag diced bacon 4 stroki česna 4 cloves of garlic šopek peteršilja 1 sprig parsley začimbe: sol, poper, lovorov list, šetraj, majaron Seasoning: salt, pepper, bay leafs, savory, žlica ali dve vina ali balzamičnega kisa marjoram MAIN DISH maščoba Spoon of: wine and balsamic vinegar, fat

1. Ješprenj po običajnem postopku skuhamo. 2. Gobe, krompir, korenje in meso narežemo na kocke, čebulo in česen drobno nasekljamo, slanino pa narežemo na tanke rezine. 3. Čebulo in slanino na maščobi prepražimo, dodamo divjačinsko meso, po 10 minutah pa še svinjsko in telečje meso ter gobe. 4. Pražimo, da tekočina izpari, dodamo česen in zalijemo z juho ali vročo vodo. 5. Dodamo začimbe in po okusu še vino oz. balzamični kis. 6. Ko je meso že skoraj kuhano, dodamo še krompir, korenček in ješprenj. 7. Potresemo s peteršiljem.

1. Cook the barley according to the usual procedure. 2. Cut mushrooms, potatoes, carrots and meat into cubes. 3. Chop the onion and garlic and cut the bacon into thin slices. 4. Fry the onions and bacon on the fat and then add game meat and after 10 minutes pork and veal meat and mushrooms. 5. Let the liquid evaporate, add garlic and pour with soup or hot water. Add spices and preferred taste of balsamic vinegar or wine. 6. When the meat is almost cooked, add the potatoes, carrots and barley. Stew until done. If necessary, add more broth or hot water. 7. Sprinkle generously with chopped fresh parsley. 38 SLOVENIA KREMNA REZINA KREMNA REZINA – A VANILLA AND CUSTARD CREAM CAKE DESSERT

6 jajc 6 eggs 15 dag ostre moke 15 dag flour (coarse-grained) 25 dag sladkorja 25 dag sugar 1 l mleka + 1 dcl hladnega mleka 1 l of milk + 1 dcl of cold milk 1 vanilin sladkor 1 vanilla sugar 0,5 dcl ruma 0,5 dcl rum 1 listnato testo 2 puff pastry sheets sladka smetana 0,5 l whipping cream

PREDPRIPRAVA Pečico segrejemo na 200°C. Pripravimo listnato testo: na rahlo pomokani površini z valjarjem tanko razvaljamo listnato testo. Listnato testo položimo na pekač in pečemo 15 – 20 minut. Ko testo vzamemo iz pečice, počakamo, da se popolnoma ohladi. POSTOPEK Rumenjake, polovico sladkorja in vanilin sladkor zmešamo, da naraste. Dodamo 1 dcl hladnega mleka, nato moko, da je masa gladka. DESSERT Mleko zavremo, ob stalnem mešanju dodamo maso iz jajc in moke. Kuhamo 10 minut. Iz beljakov stepemo sneg, nato dodamo še preostali sladkor in še nekaj časa mešamo. Sneg pomešamo z maso, ko še vre in dodamo rum ter še nekaj minut mešamo, da postane masa lepo gladka in malo gostejša. Skuhano maso v globokem pekaču polijemo po listnatem testu. Ko se vse skupaj ohladi, dodamo še stepeno sladko smetano in pokrijemo maso z drugo polovico pečenega listnatega testa ter posujemo s sladkorjem v prahu. Kremšnite naj počivajo v hladilniku en dan. Ohlajene narežemo na kocke in postrežemo.

PREPARATION Preheat the oven to 200°C. Prepare the pastry dough: on a lightly floured work surface, use a floured rolling pin to roll each sheet thin. Place the pastry on a baking sheet and bake for 15 - 20 minutes. Remove the pastry from the oven and leave them to completely cool. DIRECTIONS In the meantime mix the egg yolks, half of the sugar and vanilla sugar for the mix to grow. Add 1 dcl of cold milk and then flour to make the mass smooth. Boil the milk. After constant stirring, add the egg yolk and sugar mix and cook for ten minutes. Beat the egg whites to make icing, add the rest of the sugar and mix for a bit. Add the icing to the boiling milk and eggs mixture, then add rum and stir for a few minutes, so that the mass becomes very smooth and slightly denser. Pour the mass on a thin pastry in a deep baking pan. After it cools, add sweet whipped cream and cover the mass with the other half of the thin pastry dough and sprinkle with powdered sugar. 39 Let it rest in the refrigerator for one day. Serve chilled and diced. SPAIN

Pastela, es una clase del hojaldre hecho con masa rellena Pastela The pastry is a kind of puff pastry made with PASTELA a base de cebolla, carne de pollo, perejil y almendras. Es stuffed dough based on onion, and chicken, parsley and un curioso plato que mezcla lo dulce y lo salado con el Almonds. It is a curious dish that mixes the sweet and the perfume de la canela. Es un plato de esta que se sirve al salty with a litttle of cinnamon. It's a dish of this what It is PASTELA principio de la comida. served at the beginning of the meal.

4 Muslos de pollo (con o sin hueso) 4 Chicken drumsticks (with or without bone) 1 Cebolla / 3 huevos 1 Onion / 3 eggs 100g de agua o caldo de pollo 100g of water or chicken broth Un manojo de perejil / 1 cucharadita de azúcar A bunch of parsley / 1 teaspoon of sugar 1/2 Cucharadita de sal / 1 cucharadita llena de mezcla de especias 1/2 Teaspoon salt / 1 teaspoon full of spice mix 2 Cucharaditas de canela / Azafrán 2 Teaspoons of cinnamon / Saffron Petróleo / De 8 a 16 hojas de pasta de ladrillo. Oil / From 8 to 16 sheets of pasta brick 50g de mantequilla derretida / 1 yema de huevo / 125 g de almendras 50g Melted butter / 1 egg yolk / 125g of almonds 75g de vaso de azúcar 75g of sugar glass

PRIMERO: En una cacerola, un buen chorrito de aceite y ponerlo a calentar a fuego alto. Luego, agregue las rodajas de cebolla junto con la sal, el azúcar, media cucharadita de canela, la cucharada de especias, el perejil y el azafrán. 7. A continuación, agregue los muslos de pollo y fríe todo junto durante unos 3 minutos. 8. Agregue el caldo de pollo o el agua a fuego medio y déjelo cocer durante 30 minutos. SEGUNDO: 1. Freír las almendras y luego molerlas. 2. Agregue media cucharadita de canela y 25 g de azúcar glas (MIX). TERCERO: 4. Cuando se haga el pollo (después de 30 minutos), lo desmenuzamos en pedazos pequeños. 5. Agregue 3 huevos (cocidos previamente) y el pollo desmenuzado a la cacerola. 6. Precalentar el horno a 190º.

PASTELA MEDIANA (3/4 HOJAS DE PASTA BRICK) 1. Coger 3 hojas de pasta brick y pintarlas con mantequilla. 2. Colocarlo en el centro del molde. (Asegúrese de que haya hojas suficientes). 3. Agrega una capa de almendras en estas 3 hojas. 4. Ponga otra capa con mantequilla sobre las almendras y MAIN DISH finalmente otra capa con el pollo. 5. Dobla las sobras de las hojas que cuelgan de los lados para cerrar la pastela. 6. Use una yema de huevo batida para pegar los pliegues. 7. Coloca dos hojas más de pasta de ladrillo encima para cerrar bien la pastela. 8. Decorar con azúcar glas y canela.

FIRSTLY: In a saucepan, a good splash of oil and put it to heat over high heat. Then, Add the slices of onion together with salt, sugar, half a teaspoon of cinnamon, the spoonful spices parsley and saffron. Next, add the chicken drumsticks and fry everything together for about 3 minutes. Add the chicken broth or water to medium heat and let it cooks for 30 minutes. SECONDLY: Fry almonds and then we grind. 2. Add half a teaspoon of cinnamon and 25g of icing sugar (MIX). THIRDLY: When chicken is made (after 30 minutes), then, we crumble it into tiny pieces. Add 3 eggs (cooked previously) and chicken crumbled to saucepan. Preheat the oven to 190º.

MEDIUM PASTELA (3/3 SHEETS OS PASTA BRICK) 1. Take 3 sheets of pasta brick and paint them with butter. 2. Place them in the center of the mold. (Make sure that there is enough sheets left). 3. Add a layer of almonds on these 3 leaves. 4. Put other layer with butter on almonds and finally other layer with the chicken. 5. Fold the leftovers of leaves that hang on the sides to close the pastela. 6. Use a beaten egg yolk to stick the folds. 7. Put two more sheets of pasta brick on top to close well the pastela. 8. Decorate with icing sugar and cinnamon. 40 SPAIN

El cuscús dulce es un plato tradicional bereber hecho a base de Sweet couscous is a traditional Berber dish made from wheat CUSCÚS DULCE sémola de trigo. Es el plato principal en muchos pueblos del norte semolina. It is the main dish in many villages of North Africa and in de África y en algunas familias lo cocinan diariamente ya que puede some families they cook it daily since, this can be sweet o salt. For ser dulce o salado. El cuscús dulce lleva sémola, pasas, almendra dessert this contains semolina, raisins, chopped almonds to taste SWEET COUSCOUS picada al gusto y canela. Suele ir acompañado de té. and cinnamon. It usually goes accompanied by tea.

500 gr de cuscús de grano mediano 500 gr of medium grain couscous 3 Vasos de leche 3 Glasses of milk 1 Cucharita de agua de azahar 1 Teaspoon of orange blossom water Sal Salt Canela Cinnamon Azúcar glas Incing sugar 100 gr de pasas 100 gr of raisins 150 gr de almendras fritas 150 gr of fried almonds 2 Cucharadas de aceite de oliva 2 Tablespoons of olive oil 1 Cucharada de mantequilla 1 Tablespoon butter

1. Poner pasas en remojo durante una hora. 2. Poner sémola en un cuenco con el aceite, la sal, un vaso de leche poquito a poco, frotando la sémola (10 min). 3. Poner 1 litro y medio de agua a hervir en la cuscuser. 4. Poner el cuscús en la parte de arriba, tapamos bien durante 20 min. 5. Luego, repártelo con una cuchara para que se enfríe e incorpora un vaso de leche poquito a poco, sin dejar de remover la sémola. 6. Pon la sémola de nuevo en la cuscusera (20 minutos). DESERT 7. Verter la sémola en un cuenco incluyendo un vaso de leche con una cucharadita de azahar. 8. Añadir las pasas y cocer (20 minutos 9. Emplataren forma de montaña y decorar con almendras fritas, canela y azúcar glas.

1. Put the raisins in soaking for one hour. 2. Put the semolina in a bowl with oil, salt, a glass of milk little by little, rubbing the semolina (10 min). 3. We put 1 liter and a half of water to boil in the couscous pan. 4. Put the couscous on top, cover well for 20 min. 5. Then, distribute it with a spoon remove the semolina in a bowl, we distribute it with a spoon to cool it and incorporate a glass of milk little by little, without stopping to remove the semolina. 6. Put the semolina again in the couscous pan (20 minutes). 7. Pour the semolina into the bowl and include a glass of milk with a teaspoon of orange blossom. 8. Add the raisins and cook 20 minutes. 9. We put in the shape of a mountain and decorate with cinnamon, icing sugar and fried almonds. 41 SWEDEN

KÖTTBULLAR I GRÄDDSÅS – PÅ SVENSKA SWEDISH MEATBALLS IN CREAM SAUCE

600 Gram blandfärs 600 Grams of minced meat Gul lök1 st 1 Yellow onion 2 dl Köttbuljong 2 dl Meat broth 0,5 dl Ströbröd 0,5 dl Breadcrumbs 3 dl Grädde 3 dl Cream Smör till stekning Butter for frying 2 Msk senap, söt 2 Msk sweet Salt Salt 1 St ägg 1 Egg 2 dl Mineralvatten 2 dl Mineral water Svartpeppar Black pepper Persilja, hackad Parsley, chopped

1. Skala och skär löken fint och lägg i en skål. 2. Blanda i ströbröd, senap, ägg och mineralvatten. 3. Låt stå en kvart. Lägg sedan i köttfärsen och blanda väl men inte för länge. MAIN DISH 4. Smaksätt smeten med salt och peppar. Rulla till köttbullar med fuktade händer. 5. Stek köttbullarna i smör, skaka pannan så att de bryns jämnt på alla sidor. 6. Häll på buljong och grädde och låt allt småputtra tills köttbullarna är klara. Smaka av såsen. 7. Garnera med finskuren persilja. Servera köttbullarna med kokt potatis och saltgurka.

1. Peel and cut the onions finely and put them in a bowl. 2. Add bread, mustard, egg and mineral water and mix together with the onions. 3. Leave for 15 minutes and then put in the minced meat and mix well but not too long. 4. Flavour the batter with salt and pepper. Roll to meatballs with wet hands. 5. Fry the meatballs in butter, shake the frying pan so it burns even on all sides. 6. Pour broth and cream into the frying pan and let it all simmer until the meatballs are done. Taste the sauce. 7. Garnish with finely sliced parsley. Serve the meatballs with boiled potatoes and pickles. 42 SWEDEN

KLADDKAKA SWEDISH CHOCOLATE CAKE

100 Gram smör 100 Gram butter 2 St ägg 2 Eggs 2.5 dl Strösocker 2,5 dl Sugar 4 Msk kakao 4 Table Spoons of cocoa 2 Tsk vaniljsocker 2 Tea spoons of vanilla sugar 1 dl Vetemjöl 1 dl Flour 0.5 Tsk salt 0.5 Tea spoon salt

DESSERT

1. Sätt ugnen på 175 grader. Smörj och bröa en form. 2. Vispa ägg och socker tills det blir poröst. 3. Blanda samman med resten av ingredienserna, obs blanda försiktigt annars blir smeten luftig och kladdkakan torr. 4. Häll ner i formen. 5. Grädda i 15-20 minuter beroende på hur kladdig kladdkaka du vill ha. 6. Låt svalna och servera med grädde eller glass.

1. Set the oven to 175 degrees Celcius. Grease a baking tin with butter and breadcrumb it. 2. Beat eggs and sugar until it becomes porous and spongy. 3. Mix it carefully together with the rest of the ingredients. 4. Pour into the baking tin. 5. Bake in the oven for 15-20 minutes depending on how sticky you want it. 6. Cool and serve with cream or ice-cream. 43 THE NETHERLANDS

Hutspot is een typisch Hotchpotch (‘hutspot’ in Dutch) is HUTSPOT Nederlands gerecht. Je kunt a typical Dutch dish. You can find het in restaurants eten, maar it in restaurants but you can also HOTCHPOTCH je kunt het ook zelf maken. make it yourself.

750 grams of crumbly potatoes 750 gram kruimige aardappelen 750 grams of carrots 750 gram wortels 1 large onion 1 grote ui 25 grams of butter 25 gram boter 50 ml of milk 50 ml melk pinch of salt and pepper snufje zout en peper

Schil de aardappelen en snijd ze in gelijke stukken. Snijd de ui in halve ringen. Schil de wortels en snijd ze in kleine stukken. Doe de aardappels, de wortels en de ui in een pan. Vul de pan met water en laat 20-25 minuten koken met een snufje zout. Giet het water af en pureer de hutspot met een pureestamper. Het is prima als er nog stukjes in zitten. MAIN DISH Roer de boter en de melk door de hutspot en breng op smaak met zout en peper. Kan geserveerd worden met rookworst of vegetarische balletjes.

Peel the potatoes and cut them into equal sized pieces. Cut the onion in half rings. Peel the carrots and cut them into smaller pieces. Put the potatoes, carrots and onion into the pan. Fill the pan with water and cook for 20-25 minutes with a pinch of salt. Drain the water and mash the hotchpotch with a potato masher. It’s okay to have some pieces left. Stir the butter and milk through the hotchpotch and season to taste with salt and pepper. Serve with for instance, smoked sausage or vegetarian meatballs.

44 THE NETHERLANDS

We hebben gekozen voor ‘vlaflip’. Het is We chose strawberry “vlaflip”. It’s VLAFLIP een combinatie van yoghurt en vla. Het is a mix of yoghurt and custard. It is echt heel erg lekker. Je kunt er ook nog really delicious. You can also put VLAFLIP fruit op doen en dan ben je klaar. some fruit on it and done.

410 gram aardbeien siroop 410 gram strawberry syrup 0.5 Liter vanilla vla uit een pak van de 0.5 Liter vanilla custard from a pack out of the winkel shop 0.5 Liter aardbeien yoghurt uit een pak 0.5 Liter strawberry yoghurt from a pack out of the van de winkel shop Chocolade vlokken chocolate sprinkles

Neem 8 eetlepels siroop. Maak hiermee laagjes met de vanilla vla. Eerst een laag aardbeien siroop, daarna vanille vla, daarna een laag yoghurt en zo verder. Daarna leg je de chocolade vlokken bovenop. Als je wilt kun je ook wat aardbeien bovenop leggen en er een rietje indoen. Daarna ben je klaar. DESSERT Take 8 table spoons syrup. Put it in layers with the vanilla custard. First layer strawberry syrup, then vanilla custard, layer yoghurt and so on. Then put the chocolate sprinkles on top. If you like it you can also put some strawberries on top and a straw. Then you are done.

45 TURKEY

KARNIYARIK KARNIYARIK 4 Pcs medium eggplant 3 Tablespoons olive oil Adet küçük boy patlıcan (büyük ise ikiye bölebilirsiniz) 1 Unit oversized onion 2 Adet orta boy soğan 3 Teeth garlic 1 Adet domates 300 Grams mince 8 Adet yeşil biber 1 Unit large tomato 4 Diş sarmısak 2 Units medium green pepper 1 Yemek kaşığı salça 1/4 Bundle parsley Sıvıyağ, tuz, karabiber, kırmızıbiber 1 Tea spoon salt 200 gr Cekilmiş et 1/2 Tea spoon black pepper 1/4 Tea spoon allspice MAIN DISH 1. Patlıcanları çizgili soyup, yarım saat yağ çekmemesi için tuzlu suda bekletin. 2. İyice yıkadıktan sonra suyunu havlu ile çektirin ve az yağda kızartın. 6 adet biberide yağda kızartın. 3. Daha sonra aynı tavada doğranmış soğanları kavurun, kıymayı ekleyerek bir müddet daha kavurun ve biberleri, küp küp doğramış olduğunuz 1 adet domatesi, tuzu, baharatları ekleyerek karıştırın. 4. Üzerine bir çay bardağı su ekleyerek 5 dk kaynatın. 5. Tepsiye patlıcanlarım ortalarını keserek yerleştirin ve bu kesiklerden patlıcanın içine bastırarak iç malzemesine yer açın ve malzeme ile patlıcanları doldurun. 6. Doldurduğunuz patlıcanların üzerine kalan 1 adet domatesi eşit büyüklükte olacak şekilde paylaştırın, birer tane sarımsak ve kızarttığımız biberlerden birer tane koyun. 7. Ayrı bir yerde 1 kaşık salçayı 1 kase sıcak suda ezerek patlıcanların aralarına dökün. Kıymalar çıkmasın diye üzerine dökmeyin. 8. Daha sonra 170 derece de ısıttığınız fırına sürerek 20-25 dk pişirin. Dilerseniz bu işlemi pilav tenceresi gibi bir tencerede ocakta yapabilirsiniz. Aynı sürede tencerede de pişecektir 1. Cut off the eggplants, stalk and tip that you washed. 2. Fry the eggplants you scratched in the middle with a knife in a deep frying pan in sunflower oil. Hold the eggplants you get a tray of paper towels to let go of the excess oil. 3. To prepare for the proprietary expenditure; chop dry onion into small pieces. Cut the garlic finely. 4. Cut the crust of tomatoes into cubes, slice the peppers thinly. 5. Put the olive oil in the pan. roast onions and garlic. 6. Add the meat into the pan. 7. Add the parsley and mix. Take the eggplants to the oven tray. Open the middle part with the help of a spoon and add the meat you prepared. 46 8. Cook for 30 minutes in a 170 degree preheated oven. TURKEY

KÜNEFE Künefe için Syrup 500 gram kadayıf 1 Cup water 300 gram künefe peyniri 1 Cup sugar KÜNEFE 200 gram erimiş tereyağı Kunefe Kadayif Şerbeti için 150g Shredded kadayif dough 3 Su bardağı su 100g Butter 2,5 Su bardağı toz şeker 1 Tbsp extra butter to brush the pan 3-4 Damla limon suyu 100g Unsalted melting cheese, chopped Tavayı yağlamak için; 1 Tsp ground pistachio for topping 1-2 Yemek kaşığı tereyağı 1 Yemek kaşığı pekmez

1. Künefe tatlısını hazırlamaya ilk önce şerbetten başlıyoruz. Su ve şekeri tencereye koyarak kaynamaya bırakıyoruz. Şerbet kaynadıktan sonra içine 3-4 damla limon ilave ediyoruz. Kıvam aldıktan sonra ocaktan indirerek dinlenmeye bırakıyoruz. Şerbetin çok fazla kaynayarak ağdalı bir hal almasına izin vermemelisiniz. 2. Şerbeti hazırladıktan sonra sıra künefenin kadayıflarını hazırlamaya geldi. Kadayıfları minik minik parçalara ayırın. Derin bir kapta kadayıflar ile erimiş tereyağını buluşturun. Başka bir tarafta da peynirleri dilimleyin. 3. Tüm malzemeler hazırsa şimdi tavayı yağlayın ve bir miktar pekmezi de beraberce sürün. Pekmez kadayıfların kızarmış görüntüsüne yardımcı olacaktır. Daha sonra kadayıfın bir miktarını yağladığınız tavaya her tarafına eşit miktarda gelecek şekilde yayın. Üzerine elinizde iyice bastırın. 4. Daha sonra peynirleri tüm yüzeye yayın. Tekrar üzerine eşit miktarda kadayıfı ilave edin ve iyice bastırın. Kadayıfların DESSERT peynirleri tamamen gizlemesine özen gösterin. 5. Künefe hazır olduktan sonra ocağın altını açın ve bir tarafını beş dakika pişirdikten sonra çevirin ve tavayı bu esnada tekrar yağlayarak diğer tarafını pişirin. Çevirme işlemi için düz bir porselen tabak işinizi görecektir. 6. Künefe hala pişerken ılınmış şerbeti ekleyin. Şerbeti iyice çektikten sonra ocaktan alın. Üzerine ister antep fıstığı, ister ceviz, isterseniz de fındık tozu serpin. Yanında dondurma ya da kaymakla servis edebilirsiniz.

1. Start with preparing the syrup. Pour water and sugar in a pot and bring it to boil. 2. Reduce the heat to medium low and simmer for about 30 minutes until it gets a little thicker. Let it cool. 3. Preheat oven to 190C. 4. Cut shredded kadayif dough into small pieces. You can do it in a food processor too. 5. Melt butter and combine kadayif shreds with butter very well. 6. Brush the bottom of a 9 inch pan with 1tbsp butter. 7. Spread half of the shreds in the pan evenly. 8. Toss over chopped cheese evenly. 9. Finish it by spreading the remaining kadayif shreds on cheese and press on them with your palm. 10. Bake it for about 40 minutes, until golden. 11. Pour lukewarm syrup over it as soon as you take it out of oven. 47 12. Let it absorb the syrup and serve immediately while it’s still hot with ground pistachio on the top. UKRAINE

Полюшки POLUSHKI

Картопля 1 кг Potatos: 1 kilo Яйця 1-2 Eggs: 1-2 Картопляний крохмаль 1 столова ложка Potato starch: 1 tablespoon Борошно 1-2 склянки Flour: 1-2 glasses Сіль Salt Свинячий бекон Pig bacon Цибуля Onion

1. По-перше, ви повинні зробити міцне тісто, посипати борошном дошку та утворити невеликі "ковбаски". MAIN DISH 2. Далі треба порізати бекон тонко, покласти на сковорідку і обсмажити з нарізаною цибулею. 3. Потім зварити "полюшки", злити воду, промити холодною водою, викласти на тарілку і полити смаженим беконом і цибулею.

1. Firstly you should make firm dough, spread some flour on the cutting board and form small “sausages”. 2. Next you should cut bacon thinly, put on the frying pan and fry with chopped onion. 3. Than boil “polushki”, drain water, rinse with cold water, put on the plate and spread with fried bacon and onion. 48 UKRAINE

Млинці PANCAKES

5 яєць 5 Eggs 3 чашки молока 3 Cups of milk 2 чашки борошна 2 Cups of flour Цукор Sugar сіль Salt масло Oil

1. ретельно збити яйця ручним змішувачем, 2. додайте 3 склянки молока, 50 г розтопленого масла, ретельно перемішайте 3. додайте 1-2 столові ложки цукру, 1 чайну ложку солі, безперервно перемішуючи, 4. додайте 2 склянки пшеничного борошна (краще, щоб лити рідину в борошно тонким струменем) DESSERT 5. застити гарячу пательню маслом і випікати млинці з обох боків. 6. Приємно подавати млинці зі сметаною або варенням!

1. Shake eggs carefully with a hand mixer 2. Add 3 cups of milk, 50 g melted butter, mix carefully 3. Add 1-2 table spoons of sugar, 1 tea spoon of salt continuously mixing, 4. Add 2 cups of wheat flour (it is better, to pour liquid into flour with a thin stream) 5. Pread hot pan with oil and bake pancakes on both sides. 6. It`s nice to serve pancakes with sour cream or jam!

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