PARTNER SCHOOLS:

 OSNOVNA ŠOLA MIKLAVŽ NA DRAVSKEM POLJU, SLOVENIA

 ISTITUTO COMPRENSIVO DELLA VAL NURE, ITALY

 C.E.I.P. "MIGUEL ZUBELDIA”, SPAIN

 40 PRIMARY SCHOOL OF THESSALONIKI, GREECE

 KAUTTUAN KOULU, FINLAND

 PUBLICZNA SZKOŁA PODSTAWOWA NR 15 IM. KRÓLOWEJ JADWIGI W OPOLU, POLAND CONTENTS

 SLOVENIA  BUCKWHEAT SPOONBREAD WITH MUSHROOM SOUP (AJDOVI ŽGANCI Z GOBOVO JUHO)  IDRIJA DUMPLINGS (IDRIJSKI ŽLIKROFI)  CARNIOLAN SAUSAGE WITH CABBAGE (KISLO ZELJE S KRANJSKO KLOBASO)  POTICA-WALLNUT ROLL (OREHOVA POTICA)  SKUTINI ŠTRUKLJI

 ITALY  BORTELLINA BETTOLESE  POTATO CAKE (TORTA DI PATATE)  PIZZA  TORTELLI  PISAREI E FASÖ  SPAIN  SIGH OF ALMOND (SUSPIROS DE ALMENDRA)  VEGETABLE SOUP (SALMOREJO)  FLOUR MIGAS (MIGAS DE HARINA)  ATASCABURRAS  PAELLA

 GREECE  ZUCCHINI CROQUETTES (ΚΟΛΟΚΥΘΟΚΕΦΤΈΔΕΣ)  BEAN SOUP (ΦΑΣΟΛΆΔΑ)  HORIATIKI SALAD (ΧΩΡΙΆΤΙΚΗ ΣΑΛΆΤΑ)  TSATZIKI (ΤΣΑΤΖΊΚΙ)  MELOMAKARONA (ΜΕΛΟΜΑΚΆΡΟΝΑ)  FINLAND  FINNISH CHRISTMAS TART (JOULUTORTTU)  KARELIAN PASTY (KAJALANPIIRAKAT)  REINDEER STEW  EASTER PUDDING (MÄMMI AKA)

 POLAND  THE DUMPLINGS WITH SAUERKRAUT AND MUSHROOMS (OF THREE GENERATIONS) (TRZYPOKOLENIOWE PIEROGI Z KAPUSTĄ I GRZYBAMI)  SOUR RYE SOUP (ŻUREK)  GRANDMA’S HOMEMADE CHRISTMAS CRUMPETS WITH MUSHROOMS (DOMOWY PRZEPIS BABCI PLACKI Z GRZYBAMI-WIGILIJNE)  CHRISTMAS BORSCHT WITH ”LITTLE EARS” DUMPLINGS (ŚWIĄTECZNY BARSZCZ Z USZKAMI)  SZARLOTKA-PYCHOTKA (THE APPLE CAKE) OSNOVNA ŠOLA MIKLAVŽ NA DRAVSKEM POLJU AJDOVI ŽGANCI BUCKWHEAT SPOONBREAD Z GOBOVO JUHO WITH MUSHROOM SOUP Mushroom soup: Gobova juha: 2 onions  2 čebuli 2 strokes of garlic  2 stroka česna 2 potatoes  2 krompirja 500 g of any mushrooms  500 g poljubnih gob  2 tablespoons of dried mushrooms  2 žlici sušenih gob  1-1.5 l soup bases  1-1,5 l jušne osnove  bay leaves  lovorjev list  thyme  timijan  marjoram  majaron  3-4 tablespoons of flour  3-4 žlice moke  cream and cracklings to taste  smetana in ocvirki po okusu  oil  olje POSTOPEK INSTRUCTIONS

Najprej z vročo vodo prelijemo suhe gobe, da First pour hot water on dried mushrooms to obtain dobimo močno osnovo. Čebulo na drobno a strong base. Cut onion on small pieces and fry it sesekljamo in jo prepražimo na vročem olju v in hot oil in a large pot. Add chopped garlic and fry večjem loncu. Dodamo še nasekljan česen in it. We can clean selected mushrooms if its needed popražimo. Izbrane gobice po potrebi očistimo s with a brush (do not wash it), after that we cut čopičem (nikar jih ne umivajte!), jih them into small pieces and add them to the onions. natrgamo/narežemo na manjše koščke in jih We cut potatoes into cubes and add them to the dodamo k čebuli. Krompir narežemo na kocke in pot. dodamo v lonec. Pour fried onion, garlic and mushrooms with dry Popraženo čebulo, česen in gobice prelijemo s mushrooms and water in which they are soaked. We suhimi gobami in tekočino v kateri so se add approximately a litter of soup. Season and cook namakale. Dodamo še približno liter jušne for about half an hour. osnove, začinimo in kuhamo približno pol ure.

Ob koncu jed po potrebi zgostimo s podmetom At the end we thicken the dish with flour fried on (na olju prepražimo moko in vse skupaj vmešano the oil and pour it in the soup. If you like you can v juho) in po okusu oddamo še kislo smetano. Po add sour cream. Following the recipe on the navodilu iz embalaže skuhamo žgance in package we cook the buckwheat spoonbread and serviramo: na sredo juhe nadevamo nekaj serve them in the middle of soup, a spoon sour žgancev, jih obložimo z žlico kisle smetane, cream and a teaspoon of cracklings and sprinkle dodamo še žličko ocvirkov in potresemo s with parsley peteršiljem. IDRIJSKI ŽLIKROFI IDRIJA DUMPLINGS

Testo: The dough:  300 g bele moke  300 g wheat flour  2 - 3 jajca  1-2 eggs  olje  1 table spoon of oil  sol  salt  voda ali mleko  water or milk

Nadev: The filling:  500 g krompirja  500 g potatoes  50 g ocvirkove masti (zaseke) ali  50 g fat (zaseka or smoked bacon cut prekajene sesekljane slanine in pieces)  50 g čebule  50 g onions  začimbe (drobnjak, črni poper, sol,  chives (Black pepper, salt, Sweet majaron) marjoram)

SLOVENIA POSTOPEK INSTRUCTIONS

Iz moke, jajc, soli in vode zamesimo testo. Knead soft dough (softer than the dough you would Gnetemo ga tako dolgo, da postane prožno in se make for noodles) from flour, eggs and water (or milk). ne oprijemlje rok. Če ga prerežemo, mora biti Knead the dough until it becomes elastic and does not gosto in brez luknjic. Ugneteno testo oblikujemo v stick to your hands or your working surface anymore. hlebček, ki ga po površini premažemo z oljem, If you cut it, it should be thick and without any small pokrijemo in pustimo počivati. holes or bubbles. Make a small loaf, apply oil on the surface, and cover to prevent it from getting dry. Let the dough rest for at least half an hour. Medtem ko testo počiva, pripravimo nadev. Še topel kuhan krompir pretlačimo. Na zaseki ali To prepare the filling, boil the potatoes first and mash slanini prepražimo sesekljano čebulo. Popraženo them when still warm. Add onions fried in fat, herbs, mešanico skupaj z začimbami vmešamo v and spices. Mix well to get a soft mixture. Shape it pretlačen krompir. Iz nadeva oblikujemo onto small hazelnut-sized balls (1 – 1.5 cm in diameter). enakomerne, za lešnik velike kroglice. nastanejo ušesca. Zgoraj se vtisne vdolbinica, Roll the dough thinly (1 – 2 mm), and place the filling onto the dough evenly with same distance between Spočito testo razvaljamo na debelino enega do the filling balls. Roll the dough over the filling – first to dveh milimetrov in nanj polagamo kroglice cover the balls and once more to close them, and nadeva (med njimi naj bo za en prst razmaka). pinch it together. Press the edges firmly, so they stick. Testo okoli kroglic premažemo z razžvrkljanim Press each one down in the middle, to get the a small jajcem. Testo se nato zaviha in med kroglicami hole on the top of the "hat", but be careful not to stisne, da se sprime in pri tem pa se pazi, da se break the dough. This is how they get their typical testo ne pretrga. Tako dobijo idrijski žlikrofi shape. A proper Idrija-style žlikrof should not be značilno obliko klobuka. longer than 3 cm, and higher than 2 cm.

SLOVENIA Testo se nato zaviha in med kroglicami Cooking method: stisne, da se sprime in nastanejo ušesca. Put žlikrofi in salty boiling water, and cover Zgoraj se vtisne vdolbinica, pri tem pa se with a lid. They are cooked when they start pazi, da se testo ne pretrga. Tako dobijo to float and water starts boiling again. Drain idrijski žlikrofi značilno obliko klobuka. carefully, and serve hot. Traditionally they Pripravljene žlikrofe stresemo v vrelo slano used to be served with a special mutton and vodo, premešamo in pokrijemo. Ko se vegetable sauce. They can also be served dvignejo in ponovno zavrejo, so kuhani. S alone as a main dish. In that case we can penavko jih poberemo iz kropa in takoj use different dressings - stir-fried bacon, serviramo. pork cracklings, bread crumbs with butter and serve them with salad.

SLOVENIA KISLO ZELJE S KRANJSKO CARNIOLAN SAUSAGE KLOBASO WITH CABBAGE

 1 žlica rastlinskega olja  1 spoon of vegetable oil  100 g prekajene slanine  100 g of smoked bacon  1 manjša čebula  1 smaller onion  700 g kislega zelja  700 g of cabbage  4 brinove jagode  4 brine strawberries  2 dl vode  2 dl of water  2 ščepca soli  2 pinches of salt  1 ščepec sveže mletega črnega popra  1 pinch of freshly ground black pepper POSTOPEK INSTRUCTIONS

Čebulo olupimo in drobno sesekljamo. Slanino First we peel an onion and chop finely. Then we cut narežemo na tanjše rezine, ki jih zrežemo na the bacon into thinner slices, which are cuted into manjše kocke. Poskusimo zelje. Če se nam zdi smaller cubes. Try cabbage and if it seems to us too prekislo, ga na hitro speremo v cedilu pod tekočo acidic, we will rinse it quickly under cold water. hladno vodo. Heat the oil in the shrimp, add bacon and fry it V kozici segrejemo olje, dodamo slanino in jo med quickly while stirring. Then add the onion and cook mešanjem na hitro prepražimo. Nato dodamo it till it doesn‘t change color. Add cabbage and čebulo in jo pražimo toliko časa, da postekleni. juniper berries and mix well together. Pour water Dodamo zelje in brinove jagode ter vse skupaj into it. dobro premešamo. Zalijemo z vodo. When the cabbage is boiling, we lower the Ko zelje zavre, znižamo temperaturo, kozico temperature, cover the shrimp and stew it until the pokrijemo in dušimo toliko časa, da se zelje cabbage is completely soft. Then we try it and by povsem zmehča. Zelje poskusimo in po okusu feeling we add salt and pepper. začinimo s soljo in mletim poprom. We put the Carniolan sausage in cold water and Kranjsko klobaso položimo v mrzlo vodo in cook until boiled. Then, remove the shrimp and kuhamo do vretja. Nato kozico odstavimo in leave the sausage in the water for another 10 klobaso pustimo v vodi še 10 minut. minutes. Toplo klobaso postrežemo s kislim (praženim) We serve sausages with roasted cabbage or turnips, zeljem ali repo, z žemljo, gorčico in nastrganim with bun, mustard, grated horseradish. hrenom. OREHOVA POTICA POTICA (WALLNUT ROLL)

Testo: The dough:

 60 dag moke  60 dag flour  1/2 žličke soli  1/2 teaspoon of salt  4 rumenjake  4 egg yolks  5 dag sladkorja  5 dag of sugar  1 jedilna žlica ruma  1 tablespoon rum  3 dcl toplega (ne vročega!) mleka  3 dcl warm (not hot!) milk  5 dag masla  5 dag butter  3 dag kvasa  3 dag of yeast  1 zavitek vanilijevega sladkorja  1 pack of vanilla sugar  limonina lupina  lemon peel OREHOVA POTICA POTICA (WALLNUT ROLL)

Nadev: The filling:

 40 dag mletih orehov  40 dag of ground walnuts  15 dag sladkorja  15 dag of sugar  2 dcl mleka (lahko je mlačno) ali sladke  2 dcl of milk (it can be lukewarm) or smetane sweet cream  2 žlici ruma  2 tablespoons rum  1/2 čajne žličke cimeta  1/2 teaspoon cinnamon  1/2 čajne žličke drobno mlete  1/2 teaspoons finely ground coffee POSTOPEK INSTRUCTIONS

Kvas z malo sladkorja raztopimo v manjši količini Dissolve yeast with a little sugar in a small amount of toplega mleka, posujemo z malo moke in pustimo warm milk, sprinkle with a little flour and let it rise. vzhajati. Medtem moki dodamo sol in maslo, ter naredimo Meanwhile, the flour is added to salt and butter, and kašo. Nato dodamo dišave, sladkor, rumenjake in we make a pulp. Then add fragrances, sugar, yolks nazadnje še vzhajan kvas in preostalo mleko. Testo and, last but not least, grown yeast and the dobro umesimo in zgnetemo. Dobro zgneteno testo remaining milk. Mix well dough and knead. We place položimo na pomokano površino (sama ga dam v a well-baked dough on a squeezed surface (I put it in večjo plastično posodo, ki služi temu namenu), ga a larger plastic container, which serves this purpose), pomokamo še povrhu in pustimo vzhajati v toplem we flush it on top and let it rise in a warm place for prostoru približno 2 uri. about 2 hours. Ko je testo vzhajano, ga narahlo pregnetemo na When the dough is raised, it is slightly overturned on površini, kjer ga bomo tudi valjali. Testo pokrijemo in the surface where it will roll. Cover the dough and let ga pustimo počivat približno 10 minut. Nato testo it rest for about 10 minutes. Then the dough is rolled razvaljamo in namažemo z nadevom, ki smo ga up and lubricated with the filling that we made at naredili ta čas, ko je testo počivalo. Nadev naredimo this time when the dough rested. Make the filling by tako, da skupaj zmešamo vse suhe sestavine, nato pa mixing all the dry ingredients together, then slowly počasi, postopoma dolivamo mleko (pazimo, da gradually replenishing the milk (we will make sure nadev ne bo premehak oziroma preredek, zato nikar that the filling is not too soft or too bored, so do not ne zlijte vsega mleka naenkrat). pour all the milk at once). Testo, ki smo ga namazali z orehovim nadevom Dough, which is greased with walnut filling, place it zavijemo in položimo v pekač za potico, pokrijemo s in a potion tray, cover with a kitchen cloth and re- kuhinjsko krpo in ponovno vzhajamo (približno 1 uro). grow (about 1 hour). POSTOPEK INSTRUCTIONS

Ko potica ponovno vzhaja, jo premažemo z When the potion re-rises, it is coated with a n beljakom. Preden damo potico v pečico, jo še egg white. Before putting the pot into the narahlo prepikamo (lahko kar z noževo konico) oven, it is still slightly bent (can be with a knife na več koncih. Pečico predhodno ogrejemo na tip) at several ends. Preheat the oven to 200 200 stopinj Celzija. Tik preden damo potico v degrees Celsius. Just before giving the pot into pečico, temperaturo zmanjšamo na 180 stopinj the oven, the temperature is reduced to 180 (ventilacijska pečica). Ko potica narahlo degrees (ventilation oven). When the pot is zarumeni, temperaturo zmanjšamo na 160 lightly blown, the temperature is reduced to stopinj celzija. Potico pečemo od 60 do 90 minut. 160 degrees Celsius. We bake the pot from 60 Če niste prepričani, ali je potica že pečena, lahko to 90 minutes. If you are not sure whether the naredite preizkus s pletilko. V kolikor sumite, da pot is already baked, you can do a knitting test. bi se vaša potica preveč zapekla, čez pekač položite peki papir. To storite takrat, ko vam zapečenost skorje ustreza in ne želite, da se zapeče še bolj. Temperaturo pečenja pa lahko znižate še za 10 stopinj Celzija SKUTINI ŠTRUKLJI SKUTINI ŠTRUKLJI

Testo: The dough:  1 dl mlačne vode  1 dl of lukewarm water  ½ dl toplega mleka  1/2 dl of warm milk  1 jajce  1 egg  3 žlice olja  3 tablespoons of oil  1/2 žličke soli  1/2 teaspoon of salt  1/2naribane limonine lupinice  1/2 grated lemon peel  30 dag moke  30 dag flour

Nadev: The filling:  50 dag skute  50 dag curd  1kisla smetana  1 sour cream  sol po okusu  salt to taste  10 dag masla  10 dag butter crumbs POSTOPEK INSTRUCTIONS

Iz sestavin za testo zamesimo mehko testo. Mix the dough out of the dough ingredients. Kepico oblikujemo v kroglo in malo premažemo z The cap is formed into a ball and coat it slightly oljem in pokrijemo s prtičkom. Pustimo počivati with oil and cover with a napkin. Let it rest for vsaj eno uro. at least an hour. Testo nato raztegnemo, ni ga potrebno valjati, Stretch the dough, do not need to roll it, mash premažemo ga s stopljenim maslom in malo it with melted butter and sprinkle a little bit potresemo z drobtinami. Nanje namažemo nadev with crumbs. We put on the stuffing and twist in ga zvijemo. it. Narežemo ga na štiri kose. Vsak kos posebej We cut it into four pieces. Each piece is zavijemo v alu folijo in damo kuhati za 20 minut v separately wrapped in aluminum foil and slan krop. Ko so kuhani, jih odvijemo, narežemo cooked for 20 minutes in salted water. When na koščke in z užitkom pojemo. they are cooked, we unwrap them, cut into pieces, and eat with pleasure. ISTITUTO COMPRENSIVO DELLA VAL NURE BORTELLINA BETTOLESE BORTELLINA BETTOLESE

Ingredienti: Ingredients:

 1kg di farina  1kg flour  25/30g lievito fresco  25/30g fresh yeast  1 cucchiaino di strutto  1 teaspoon lard  1 cucchiaino di malto  1 teaspoon malt extract  acqua  water

ITALY INSTRUZIONE INSTRUCTIONS

Mescolare gli ingredienti, aggiungere acqua Mix the ingredients, ad warm water to form an tiepida fino ad ottenere una pasta elastica. elastic dough.

Far lievitare fino al raddoppiamento del volume. Let the mixture rise until it double it’s volume.

Stendere la pasta a 1 cm e formare dei dischi. Spread the dough to 1 cm and form disks.

Friggere nello strutto o nell’olio bollenti. Fry in lard or sunflower oil

Servire con il salume. Serve with charcuterie. TORTA DI PATATE POTATO CAKE

Ingredienti (10 torte): Ingredients (for 10 cakes):  3 kg di Patate  3 kilos of potatoes  ½ porro  ½ leek  una cipolla  An onion  300 gr di formaggio grattugiato  300 gr of grated parmesan  2 pizzichi basilico tritato cheese  2 cucchiai di olio extravergine di  2 pinches of minced basil leaves oliva  2 spoons of olive oil  150 gr di burro  150 gr of butter  2 pizzichi sale  2 pinches of salt

La pasta: The dough:  1 kg di farina  1 kilo of flour  200 gr burro  200 gr of butter  400 gr acqua  400 gr of water  2 pizzichi di sale  2 pinches of salt  un uovo  An egg

ITALY INSTRUZIONE INSTRUCTIONS

Lessare e schiacciare le patate in acqua calda Boil the potatoes in hot salty water and mash salata. them. Preparare un soffritto con cipolle, porro e olio. Prepare a sautée with onion, leek and oil. Unire il soffritto e il burro alle patate calde. Mix the sautée with the hot potatoes and butter. Aggiungere il parmigiano grattugiato. Add the Parmesan cheese Aggiungere il basilico tritato e aggiustare di sale. Add the chopped basil and add salt. Impastare farina, uova, sale, burro e acqua. Mix flour, eggs, salt, butter and water. Stendere la pasta a forma circolare, aggiungere Roll out the dough into a circular shape and add l’impasto di patate. the mixture of potatoes. Alzare i bordi della pasta. Turn up the edges of the dough. Spennellare con l’uovo sbattuto. Brush with beaten egg. Cuocere a 270° C per 25 minuti. Bake at 270 ° C for 25 minutes. PIZZA PIZZA Ingredienti: Ingredients:

 500 gr di farina  500 gr flour  35 gr di olio extra vergine di oliva  35 gr olive oil  10 gr di sale  10 gr salt  300 ml di acqua  300 ml of water (not cold)  1 bustina di lievito di birra  1 bag of beer yeast  1 cucchiaino di zucchero  1 teaspoon of sugar  Passata di pomodoro  Tomato pulp  2 mozzarelle  2 mozzarelle  Origano quanto basta  Some oregano

ITALY INSTRUZIONE INSTRUCTIONS

Mettere la farina in una ciotola Put the flour in a bowl Aggiungere una bustina di lievito di birra, un cucchiaino di zucchero e mescolare. Add the bag of yeast, a teaspoon of sugar and mix Aggiongere l’acqua e il sale Add the water and salt Impastare per 10 minuti Knead for 10 minutes Formare dei panetti e lasciarli lievitare per Shape the dough into a ball and let it rise for 2 due ore al caldo hours (not in the cold) Nel frattempo tagliare la mozzarella a In the meantime cut the mozzarella into dices cubetti After 2 hours take the dough and spread it with a Dopo 2 ore prendere la pasta e stenderla rolling pin. con il mattarello Put the flat dough in a tray and season it with the Metterla in una teglia e condirla con la tomato sauce and the chopped mozzarella passata di pomodoro e i cubetti di Add the oregano, the salt and a little olive oil mozzarella. Bake for 20 minutes at 200° C Aggiungere l’origano, il sale e un filo d’olio Mettere in forno a 220 gradi per 20 minuti TORTELLI TORTELLI

Ingredienti: Ingredients: 400 g di farina bianca, 400 gr of flour 2 uova, 2 eggs un pizzico di sale A pinch of salt acqua tiepida Warm water

Per il ripieno: For the filling: 300 g di spinaci 300 gr of spinach 300 g di ricotta, 300 gr of ricotta cheese 200 g di formaggio grana 200 gr of grated Parmesan grattugiato cheese 2 uova intere 2 eggs sale Salt un pizzico di noce moscata A little nutmeg

ITALY INSTRUZIONE INSTRUCTIONS

Dopo aver preparato la sfoglia con 400 g di farina Sieve the flour. bianca, 2 uova, un pizzico di sale e acqua tiepida, Make a volcano shape with the flour and passatela nella macchina per la pasta. add the eggs in the middle. Add salt Nel frattempo lessate gli spinaci e uniteli a ricotta e formaggio grana grattugiato , 2 uova intere, sale Merge all the ingredients e un pizzico di noce moscata. Amalgamate fino ad Add a little water ottenere un impasto consistente. Knead the whole into an elastic dough Tagliate l’impasto in quadrati e mettere il ripieno Roll out the dough with a pasta machine al centro. Chiudete il tortello a treccia. Lessateli in abbondante acqua salata e conditeli con burro Prepare the filling mixing ricotta cheese, fuso, grana grattugiato e salvia. Grana Padano cheese, boiled spinach and salt Add the eggs and the nutmeg. Cut the dough into squares and put the filling in the middle of each square. Make braid-shaped tortelli. Tortelli are ready to be boiled in hot salty water and dressed with butter and sage. PISAREI E FASÖ PISAREI E FASÖ

Ingredienti: Ingredients:

 Farina Bianca 400 gr  Flour ( this recipe proposes wholewheat flour ) 400 grams  Pane grattugiato 150 gr  Breadcrumbs 150 grams  Acqua calda o latte circa 350-400 ml  Hot water or milk 350 – 400 ml aprox..  Un pizzico di sale  Pinch of salt  1 cipolla  1 Onion  Un pezzo di burro  Piece of butter  80 gr lardo  Lard 80 grams  Fagioli borlotti o cannellini 500 gr  White cannellini beans or borlotti beans 500 grams  Salsa di pomodoro 200 ml  Tomato sauce 200 ml.  Parmigiano grattugiato q.b  Grated parmigiano reggiano: as much as required  Un cucchiaio di olio di oliva  Extravirgin olive oil: a spoonful

ITALY INSTRUZIONE INSTRUCTIONS

Disponete la farina bianca a fontana su un Heat the breadcrumbs with the water or milk. Mix until ampio ripiano e versatevi l’acqua e il pane the breadcrumbs is moistened and the dough starts to grattugiato, precedentemente scottato in clump together; the dough will still be a bit crumbly at acqua bollente (o latte o brodo caldissimo), this point. lavorate bene il tutto fino ad ottenere un Add the flour. Knead gently until the flour is fully impasto morbido e formate delle bisce di incorporated and the dough is soft. mezzo cm circa. Staccate dei pezzetti che, schiacciati leggermente con il pollice destro e Tear off a piece of dough about the size of a large staccati, assumeranno l’aspetto di piccoli lemon. gnocchi. With the palms of both hands, roll the dough piece on the floured surface into a rope about 5.5 cm diameter. Preparate ora il condimento con burro, olio, Cut this rope into 0.5 cm lengths. una cipollina e un pezzetto di lardo tritati. Nel Make a small hole in the middle of each small piece tegame aggiungete un certo quantitativo di with your finger fagioli borlotti precedentemente lessati, un The sauce po’ di pepe e di sale e lasciate rosolare a fuoco lento; unendo un po’ di salsa di pomodoro Finely mince the onion. diluita in acqua tiepida (o brodo) , portate a Cut the lard into small cubes. cottura completa, aggiungendo se è Slowly saute the onion in butter and olive oil for a few necessario, acqua o brodo. La salsa dovrà minutes and then add the lard cubes and mix, risultare vellutata. until these ingredients have mixed well and the onion has reached the right blond color, add the tomato sauce, mix well and add the beans. INSTRUZIONE INSTRUCTIONS

Fate cuocere i pisarei in molta acqua Bring water to a boil in a large pot. Add the pisarei salata e, man mano che vengono a galla, one by one making sure they do not stick to each scolateli, versateli in una zuppiera e other. When they float to the top they are ready. conditeli con il sugo ottenuto e a Take them out of the pot with a skimmer and place piacere con grana grattugiato. them in the pan with the sauce and beans. Saute for a few minutes. Serve with parmigiano reggiano. C.E.I.P. "MIGUEL ZUBELDIA" SUSPIROS DE ALMENDRA SIGH OF ALMOND

Ingredientes: Ingredients:

 500 gramos de almendra pelada  500 grams of peeled and toast  partida y tostada  almond  500 gramos de azúcar  500 grams of sugar  6 claras de huevo  6 egg whites

SPAIN ELABORACIÓN INSTRUCTIONS

 Montar las claras a punto de merengue con el  Mix the egg whites with sugar and azúcar, raspadura de limón y canela en polvo meringue.

 Añadir la almendra y poner el horno a unos  Add the almonds and put the oven at 120 ºC. 120ºC.

 Mientras el horno se calienta, con la ayuda de  While the oven is heating up, make the dos cucharas hacer los suspiros “suspiros” with the support of 2 spoons.

 Hornear 20 minutos y listo.  Bake it for 20 minutes.

SPAIN SALMOREJO VEGETABLE SOUP

Ingredientes: Ingredients:

 480 ml de agua a temperatura ambiente  480 ml of water  1 cucharada de sal gorda kosher  1 tablespoon of salt  115 g de pan del día anterior con la corteza  115 grams of bread  10 tomates pera, sin semillas, cortados en trozos grandes  10 peeled tomatoes  1/2 cebolla picada en trozos grandes  ½ smashed onions  60 ml de vinagre de Jerez  60 ml of vinegar  1 y 1/2 cucharada de zumo de limón recién exprimido  1 or ½ tablespoon of olive oil  200 ml de aceite de oliva virgen extra  3 boiled eggs  3 huevos duros, picados en trozos  45grams of ham  45 g de jamón serrano cortado en taquitos

SPAIN ELABORACIÓN INSTRUCTIONS

 Cuece los huevos en agua hirviendo durante  Cook the eggs for 12 minutes.Then Peel 12 minutos, refréscalos, pélalos y pícalos. them all  Mezcla el agua y la sal hasta que ésta se haya  Add bread with salt and olive oil. disuelto por completo.  Leave them 30 minutes in water.  Añade el pan y déjalo en remojo durante 30  Grind the tomatoes and onions and mix minutos. them with lemon and vinegar.  Con la batidora de mano haz puré los tomates  Shake it all. picados, la cebolla picada, el diente de ajo, el vinagre y el zumo de limón, hasta que esté  Put ham and chopped egg on the top. muy suave.  Sigue batiendo y vierte poco a poco el aceite de oliva virgen extra  Divide el salmorejo en boles más pequeños y espolvorea por encima el huevo picado y los taquitos de jamón serrano.

SPAIN MIGAS DE HARINA “FLOUR MIGAS”

Ingredientes: Ingredients:

 500 gramos de harina de sémola de trigo duro (harina  500 grams of flour especial para migas)  8 fresh sausages  8 salchichas frescas (4 blancas y 4 choriceras)  1 piece of bacon  1 trozo de panceta de unos 150 gramos (también vale  4 garlic cloves beicon)  1 green pepper  4 dientes de ajo enteros (sin pelar)  1 glass of olive oil  1 pimiento verde italiana grande (de los largos no de los  gordos para asar) 2 glasses of wáter  lt  1 vaso de aceite de oliva Sa  2 vasos de agua  sal

SPAIN ELABORACIÓN INSTRUCTIONS

 Pon el aceite a fuego medio en la sartén.  Pour the olive oil into the pan.  Añade los ajos y las salchichas.  Add the sausages and garlics  En 5 minutos añade los pimientos y la  In 5 minutes add the peppers and bacon. panceta.  Remove everything but the olive oil. Leave it in the pan.  Retira todo y deja el aceite en la sartén.  Add 1 tablespoon of olive oil.  Añade una cucharada de aceite y  muevelo. Add 1 tablespoon of salt and move it.  Add flour and move it quickly.  Añade agua y sal y sigue moviendo.  When the dough is ready, cut it creating the  Añade la harina y mueve rápidamente. crumbs (migas).  Cuando la masa esté hecha empiezar a  Try adding anything you like, a sofrito with onion, cortarla para formar las migas. red pepper, a fried egg, chorizo, ham, fried fish, ...

SPAIN ATASCABURRAS ATASCABURRAS

Ingredientes: Ingredients:

 1 kg de patatas  1 kilogram of potatoes.  400 gr bacalao desalado  400 grams of codfish  2 huevos  2 boiled eggs  12 nueces  12 walnuts  2 dientes de ajo  2 garlic cloves  Aceite de oliva virgen extra  Olive oil (Extra quality)  Sal  Salt SPAIN ELABORACIÓN INSTRUCTIONS

Lava las patatas y cuécelas en una cazuela con Wash and boil the potatoes. agua durante 30 minutos Put the eggs into a sauce pan with salt for 10 Coloca los huevos en otro cazo con agua y sal y minutes (boiling the eggs). deja cocer durante 10 minutos. Heat more water, put the shedfish in it and Pon agua a calentar en otra cazuela, añade el boil it for 5 minutes. bacalao y cuécelo durante 5 minutos. Peel and smash eggs, garlics and walnuts. Pela y pica huevos, ajos y nueces. Add the smashed codfish and mix it all. Incorpora el bacalao desmigado y mezcla bien. If it is too thick, pour some water from the cod Si ves que queda muy espeso, echa un poco del boiling. caldo resultante de cocer el bacalao (tiene que Pour some olive oil. Do not stop stiring. quedar como un puré). Vierte un poco de aceite sin dejar de remover.

SPAIN PAELLA “PAELLA”

Ingredientes: Ingredients:

 1 white onion (peeled and smashed)  1 cebolla blanca, pelada y picada finamente  5 tablespoons of olive oil  5 cucharadas de aceite de oliva virgen extra  2 garlic cloves  2 dientes de ajo, machacados o picados  2 tomatoes finamente  ½ tablespoon of sugar  2 tomates, pelados y picados  Saffron  Salt  1/2 cucharadita de azúcar  Paprika  Sal, al gusto  2 cups of rice  1 cucharadita de pimentón  400 grams of chicken (or pork, rabbit meat…)  Unas hebras de azafrán  150 ml of white wine  Food coloring

SPAIN ELABORACIÓN INSTRUCTIONS

Trocear la carne y poner sal y pimienta al gusto. Así Chop the meat, put salt and peper. vamos a crear el caldo. Heat the oil and pour it on the meat. Calentar aceite de oliva y verter sobre la carne. Pour a glass of wine over the meat. Echar medio vaso de vino sobre la carne. Dice the vegetables and cook them all. Cortar las verduras, echarlas a la sartén hasta que Mix vegetables and meat. estén doradas. Cover the meat and vegetables with water ( in order Juntar verduras y carne. to make the soup). Cubrir agua y verduras con agua. After 1 hour, separate the vegetables and meat from Después de 1 hora, separar el caldo de la carne y la the soup. verdura. Let´s cook the rice. It is 100 grams per person. Mix Vamos a cocer el arroz (100 gramos por persona), the rice with some water the soup from cooking mezclándolo con el caldo que nos sobró. vegetables and meat. Mezclar verduras y carne con el arroz. Let the rice stand for 20 – 30 minutes. Dejar reposar 20 minutos.

SPAIN 40 PRIMARY SCHOOL OF THESSALONIKI ΚΟΛΟΚΥΘΟΚΕΦΤΈΔΕΣ ZUCCHINI CROQUETTES

Υλικά Ingredients:  1 κιλό κολοκυθάκια μεγάλα  1 kg zucchinis grated  1 κόκκινο κρεμμύδι και 2 φρέσκα κρεμμυδάκια  1 red onion and 2 spring onions  2 κουταλιές φρέσκος μαϊντανός,2 κουταλιές  2 tbsps fresh spearmint, 2 tbsps άνηθος, 2 κουταλιές μέντα parsley, 2 tbsps dill  2 αυγά  2 eggs  1 ½ φλιτζάνι φέτα τριμμένη  1 1/2 cup feta cheese, grated  Αλάτι, πιπέρι  salt and pepper  4 κουταλιές αλεύρι που φουσκώνει μόνο του  4 tbsps self-raising flour   2 κουταλιές ελαιόλαδο 2 tbsps olive oil  olive oil for frying  ελαιόλαδο για το τηγάνισμα

GREECE ΔΙΑΔΙΚΑΣΊΑ PROCESS

Καθαρίζεις και τρίβεις τα κολοκυθάκια σε ένα ρεντέ. Cut the zucchini and use a grater to grate them. Τυλίγεις τα τριμμένα κολοκυθάκια σε καθαρή πετσέτα Wrap the grated zucchini in a clean towel and put και την τοποθετείς μέσε σε ένα τρυπητό ρίχνοντάς τα in a colander with some salt. Squeeze the towel και λίγο αλάτι. Στίβεις την πετσέτα με τα χέρια σου για with your hands to get rid of the excessive water. να φεύγουν τα περίσσια υγρά. Επανέλαβε την ίδια Leave them for 30 minutes and squeeze them διαδικασία σε 30 λεπτά. again. Μετέφερε τα κολοκύθια σε ένα μπολ και ανάμιξε καλά Put the zucchini in a bowl and mix well the grated με το τριμμένο τυρί, τα κρεμμύδια, τα αυγά, το αλεύρι cheese, the onions, the eggs, the flour, and the και τα μυρωδικά βότανα. herbs. Πλάσε τα σε μικρά κεφτεδάκια. Make small balls. Σε ένα τηγάνι βάλε ελαιόλαδο να κάψει σε δυνατή In a pan add olive oil, and heat into medium-high φωτιά και τηγάνισε τους κολοκυθοκεφτέδες και από τις heat and fry the zucchini croquettes for about 2-3 δύο πλευρές μέχρι να πάρουν ωραίο ξανθό χρώμα. minutes on each side, until nicely colored. Τοποθέτησέ τους σε απορροφητικό χαρτί για να φύγει Place them on paper towel, to absorb the extra το περίσσιο λάδι oil.

GREECE ΦΑΣΟΛΆΔΑ BEAN SOUP

Υλικά Ingredients:  500 γρ. άσπρα φασόλια  500g dry white beans  3-4 καρότα ψιλοκομμένα  3-4 chopped carrots, finely chopped  1 μεγάλο κόκκινο κρεμύδι  1 large red onion  3 σέλινα  3 stalks of celery  1-2 κόκκινη γλυκιά πιπεριά (προαιρετικό)  1-2 red sweet peppers (optional)  130 ml. έξτρα παρθένο ελαιόλαδο (1/2 φλιτζάνι)  130ml extra virgin olive oil (1/2 cup)  2 κουταλιές τοματοπολτός  2 tbsps tomato puree  μια πρέζα πάπρικα (καυτή ή γλυκιά, ανάλογα με  a pinch of paprika (hot or sweet, την προτίμηση) according to preference)  αλάτι και πιπέρι  salt and pepper

GREECE ΔΙΑΔΙΚΑΣΊΑ PROCESS

Αφού μουλιάσουν τα φασόλια για 8-10 ώρες, τα Place the beans in a saucepan with plenty of cold water στραγγίζεις και τα ξεπλένεις με καθαρό νερό. to cover them for 8-10 hours. Then rinse with fresh Ψιλοκόβεις το κρεμμύδι, την πιπεριά, τα καρότα και water. το σέλινο . Finely chop the onion, celery, peppers and carrots. Βάζεις τα φασόλια σε κατσαρόλα με αρκετό νερό Add the beans in the pan and pour in enough boiling που να τα σκεπάζει και ρίχνεις όλα τα κομμένα υλικά water to cover the beans. Add the chopped vegetables και την ντομάτα. and the tomato Βράζεις για 40-60 λεπτά μέχρι να μαλακώσουν τα Simmer for about 40-60 minutes, until the beans are φασόλια. tender. Προς το τέλος του μαγειρέματος ρίξε το ελαιόλαδο Τowards the end of cooking time, pour in the remaining και αλατοπίπερο. olive oil and season with salt and pepper. Βράσε για λίγα ακόμη λεπτά μέχρι η σούπα να Boil for a few more minutes, until the soup becomes χυλώσει. thick and creamy

GREECE ΧΩΡΙΆΤΙΚΗ ΣΑΛΆΤΑ ΗORIATIKI SALAD

Υλικά Ingredients:

 αλάτι, πιπέρι  3 tomatoes  3 ντομάτες  1 medium red onion  1 μεσαίο κόκκινο κρεμμύδι, κομμένο σε  1 cucumber δαχτυλίδια  1 green pepper  1 αγγούρι κομμένο  some black olives  1 πράσινη πιπεριά κομμένη  feta cheese  μερικές μαύρες ελιές  1 tbsp wine vinegar  Φέτα  extra virgin olive oil  1 κουταλιά ξίδι  dried oregano, salt  έξτρα παρθένο ελαιόλαδο  ρίγανη, αλάτι

GREECE ΔΙΑΔΙΚΑΣΊΑ PROCESS

Πλένεις και στεγνώνεις τα λαχανικά πολύ καλά Wash thoroughly and strain the vegetables Κόβεις τις ντομάτες και το αγγούρι σε φέτες, το Cut the tomatoes into wedges, slice the onion into κρεμμύδι σε δαχτυλίδια και τα τοποθετείς σε μεγάλη rings, cut the cucumber in thick slices and place them in πιατέλα a large bowl Προσθέτεις ε ελιές ρίγανη και αλάτι, έξτρα παρθένο Add the olives, oregano and salt and pour extra virgin ελαιόλαδο και προαιρετικά λίγο ξύδι olive oil and a little vinegar Ανακατεύεις καλά όλα τα υλικά για να αναμιχθούν οι Toss everything together, so that the flavors mix. γεύσεις. Serve with feta cheese on top, and a little bit olive oil Σερβίρεις με τυρί φέτα και λίγο ακόμη ελαιόλαδο και and oregano ρίγανη

GREECE ΤΣΑΤΖΊΚΙ TSATZIKI

Υλικά Ingredients:  300 γρ. γιαούρτι στραγγιστό  300 g strained yogurt  1 αγγούρι  1 cucumber  λιωμένο σκόρδο  minced garlic  μηλόξιδο  Wine vinegar  άνηθο, ψιλοκομμένο (προαιρετικά)  chopped dill (optional)  ελαιόλαδο  olive oil  Αλάτι & πιπέρι  Salt & pepper

GREECE ΔΙΑΔΙΚΑΣΊΑ PROCESS

Καθαρίζουμε το αγγούρι και το τρίβουμε στον Peel the cucumber and grate with a cheese τρίφτη. grater, using the large blades. Στραγγίζουμε πολύ καλά το αγγούρι για να φυγει Toss and set aside to release its liquid. όλη η υγρασία. Combine the yogurt with the garlic, the Ανακατεύουμε το γιαούρτι με το αγγούρι το wine vinegar, the olive oil, and the μηλόξιδο και το σκόρδο cucumber. Ψιλοκόβουμε τον άνηθο, τον προσθέτουμε στο Add some chopped dill, pepper and salt γιαούρτι και αλατοπιπερώνουμε.

GREECE ΜΕΛΟΜΑΚΆΡΟΝΑ MELOMAKARONA

Υλικά Ingredients:

 2 φλυτζάνια ελαιόλαδο  2 cups of olive oil  φλυτζάνι ζάχαρη  1 cup of sugar  1 φλυτζάνι χυμό πορτοκαλιού  1 cup of fresh orange juice  3 σφηνάκια κονιάκ  3 tbsps cognac  1 κουταλάκι του γλυκού κανέλα σε  1 teaspoon powdered cinnamon σκόνη  ½ a teaspoon powdered clove 1 teaspoon of  ½ κουταλάκι του γλυκού γαρύφαλλο σε baking soda σκόνη  900 gr of flour plus a little bag of baking  1 κουταλάκι του γλυκού μαγειρικής powder  900 γρ. αλεύρι και ένα φακελάκι μπέικιν πάουντερ.

GREECE ΔΙΑΔΙΚΑΣΊΑ PROCESS

Ανακατέψτε όλα τα υλικά σιγά σιγά και προσθέστε Mix all the ingredients patiently together leaving το αλεύρι και τη σόδα στο τέλος the flour and the baking soda for the end Ανακατέψτε τη ζύμη με τα χέρια μέχρι να ενωθούν Knead the dough for the melomakarona using όλα τα υλικά και η ζύμη να γίνει απαλή και λεία your hands, until the ingredients combine and the Πάρτε μια μικρή ποσότητα ζύμης με τα χέρι στο dough is smooth and soft μέγεθος καρυδιού ή λίγο μεγαλύτερο και Pinch a partion of dough about the size of a σχηματίστε ένα οβάλ σχήμα σαν αυγό Τοποθετήστε walnut (or bigger if you prefer) and shape with τα μελομακάρονα σε ταψί, πιέστε ελαφρά το πάνω your palms into a smooth oblong shape, like a μέρος τους με ένα πιρούνι και κάνετε μικρές small egg. Place on the baking fray, push lightly τρυπούλες the top with a fork and make some holes on top Ψήστε για 30 λεπτά στους 160ο C Bake at 160 °C for 30 minutes

GREECE ΔΙΑΔΙΚΑΣΊΑ PROCESS

Για το σιρόπι For the syrup:

Σε μια κατσαρόλα προσθέστε 1 φλιτζάνι ζάχαρη, 2 In a pot add 1 cup of sugar, 2 cups of water, 2 cups φλιτζάνια νερό, 2 φλιτζάνια μέλι, 3 κουταλάκια του of honey, 3 teaspoons of lemon juice and bring to γλυκού χυμό λεμονιού και φέρτε σε βρασμό. Βράστε the boil. Boil for 3-4 minutes without removing για 3-4 λεπτά χωρίς να αφαιρέσετε την κατσαρόλα the pot from the stove, lower the temperature από το μάτι της κουζίνας, χαμηλώστε τη and place the melomakarona in the syrup (not θερμοκρασία και τοποθετήστε το μελομακαρόνα more than six at a time) and let them absorb the syrup for 4 minutes. Remove the melomakarona στο σιρόπι (όχι περισσότερο από έξι κάθε φορά). using a slotted spoon place them on a platter and Aφήστε τα να απορροφήσουν το σιρόπι για 4 λεπτά. sprinkle with dropped walnuts. Store them at Αφαιρέστε το μελομακαρόνα χρησιμοποιώντας μια room temperature. Serve over a cup of coffee, τρυπητή κουτάλα, τοποθετήστε τα σε μια πιατέλα milk or tea. και πασπαλίστε με τριμμένα καρύδια. Φυλάξτε τα σε θερμοκρασία δωματίου. Σερβίρετε με καφέ, γάλα ή τσάι.

GREECE KAUTTUAN KOULU JOULUTORTTU

FINNISH CHRISTMAS TART (EASY VERSION)

Ingredients:

Puff pastry sheets 1 tsp  5 ml of prune jam for each pastry (or apple or another jam, but prune is the most traditional one) Powdered sugar for coating

FINLAND KAJALANPIIRAKAT

KARELIAN PASTY Rice porridge

 130 g rice white short grain rice  250 ml water  800 ml milk  1 tbsp butter  1 tsp salt  1 egg

Pasty shell  200 ml cold water  1 tsp salt  60 g all-purpose flour  225 g rye flour  2 tbsp melted butter  Egg butter  4 eggs  150 g butter  salt  chives

FINLAND INSTRUCTIONS Rice porridge Bring water to boil. Add butter and rice. Continue cooking until water has absorbed and then add the milk. Let simmer until porridge is done, about 35-40 minutes. Don't forget to stir, otherwise the porridge will burn at the bottom. Season and let cool. Once cooled, whisk in the egg.

Pasty shell Add salt into the water and start adding the flour, 50 g at a time. Towards the end add the butter Knead to a smooth, pliable dough. Divide the dough into four portions and roll each portion to a stick. Keep the rest of the dough covered as you are working on each portion. Divide the stick of dough to 4-5 pieces and roll on a floured surface to a thin disc. The crust is supposed to be thin as this is what makes it crisp, but go fairly easy on the flour - the thinner and drier the dough, the more likely the crust is to tear at the crimping stage. A useful tip for a beginner is to roll the dough into a thin sheet and then, using either a cookie cutter or a small bowl (about 12 cm in diameter) cut the sheet to equal size round discs. For this, a pasta machine might just be a useful tool! Spoon the porridge on the discs (about 2 tbsp per pasty), fold the edges on top of it and crimp. This should be done with fairly light fingers as the pleats should not be too sharp - the more they stick out, the more likely they are to burn in the oven. These need a hot oven, depending on the oven 250-275°C (482-527°F). Place the pasties on a baking tray (no parchment needed as it would only burn). Since there's no yeast or baking powder in the dough, these won't expand during baking so there's no need to leave space between them. Once the pasties get a bit of colour, remove from the oven and brush with melted butter. Let cool while covered.

FINLAND REINDEER STEW

Ingredients:

 250g Frozen reindeer meat

 100g Bacon or greasy pork

 1/2 ts Salt

 1 ts Black pepper

 2dl Water

FINLAND INSTRUCTIONS

Pour 300 ml (10 fl oz) boiling water onto the reindeer meat, onions, and the spices. Rehydrate for 15-45 min. Add optional half a can of beer or equivalent amount of water. Add 30 ml (1 fl oz) of oil Boil at least 25 min. (one load of fuel). More is better. Add potatoes and some more water. Boil till the potatoes are soft (15+ min) and the excess water has evaporated.

Lingonberry jam

If in the season, pick lingonberries from the forest. Mix and mash berries with sugar. Enjoy the stew with the lingonberry jam.

FINLAND MÄMMI AKA

EASTER PUDDING

Ingredients:

 6 L water  1/2 kg rye malt  1.5 kg rye flour  molasses to taste  1-2 tsp. salt  4 Tbsp. chopped orange rind  (syrup)

FINLAND INSTRUCTIONS

Mix 500 gm of malt with 1 litre of tepid water and put a thick layer of rye flour onto the surface. Cover, and leave it in a warm place for two hours. Sift the remaining malt and flour together. Uncover the pot, mix thoroughly and then add 1 litre of boiling water. Make another layer of malt/flour on the surface, cover the pot and again leave for an hour in a warm place. Repeat until all the ingredients are used. Finally, add the salt and bigarade or orange zest and boil for 10 minutes, stirring well. Cool by whisking well and half fill moulds with the cooled mixture. Bake at 150°C (300F) for three hours.

FINLAND PUBLICZNA SZKOŁA PODSTAWOWA NR 15 IM. KRÓLOWEJ JADWIGI W OPOLU TRZYPOKOLENIOWE THE DUMPLINGS PIEROGI Z KAPUSTĄ WITH SAUERKRAUT I GRZYBAMI AND MUSHROOMS (OF THREE GENERATIONS)

Składniki: Ingredients:  kapusta kiszona 1 kg  1 kg of sauerkraut  grzyby suszone 200 g (borowiki lub  200 grams of dried mushrooms podgrzybki, ewentualnie pieczarki) (porcini mushrooms, bay boletes or fresh champignon mushrooms)  olej 70 ml  70 ml of vegetable oil (colza oil)  mąka pszenna 1 kg  1 kg of wheat flour  ciepła woda 0,5 litra  0,5 litre of warm water  cebula - 3, 4 sztuki  3-4 onions  masło około 1/2 kostki  ½ stick of butter  sól, pieprz  salt, pepper

POLAND PRZYGOTOWANIE INSTRUCTIONS The filling: Farsz: Grzyby opłukać, przełożyć do garnka, zalać wodą tak, aby Rinse the dried mushrooms and put them into the pot. zakryła grzyby i moczyć najlepiej przez kilka godzin. Pour the warm water to cover the dried mushrooms and Następnie gotować około godziny aż zmiękną. Jeżeli soak them for few hours. Then, boil them about 1 hour potrawę mają spożywać dzieci wówczas można grzyby until soft. (If you use champignon mushrooms you can zastąpić pieczarkami i wówczas pomijamy etap moczenia only chop them). i gotowania. Drain the sauerkraut, chop it and start to boil it in a small Kapustę odsączyć, pokroić a następnie ugotować amount of water. Next, chop the boiled dried mushrooms z niewielkiej ilości. Ugotowane wcześniej grzyby drobno finely and add them (with the broth) to the boiling pokroić i z wywarem dodać do gotującej się kapusty. sauerkraut. Boil the mushrooms with the sauerkraut Chwilę razem podgotować a następnie pozostawić do together for a while and then, leave to cool. Dice the ostygnięcia. Cebulkę pokroić w kostkę, smażyć na oleju rzepakowym i po usmażeniu większą jej część połączyć onions and fry in a pan with colza oil. When the onion is z kapustą z grzybami, pozostawić trochę do późniejszego ready add it to the sauerkraut with mushrooms. Stir the polania pierogów. Farsz wymieszać i doprawić według filling and add salt and pepper to taste. You can leave uznania do smaku pieprzem i solą. some fried onion to cover the boiled dumplings later. Ciasto: The dough: Mąkę przesiać na stolicę, zrobić dołek, wsypać sól i wlać Sift flour onto the pastry board, make a hollow in the trochę wody i zagnieść. Stopniowo zagniatać i dodawać flour, add salt and a little water. Knead the dough resztę wody aby uzyskać elastyczne ciasto, nie klejące ale gradually and add the rest of water to get elastic and soft też nie za twarde. pastry (not too sticky and not too tough). Zostawić na około pół godzinki pod przykryciem, najlepiej Leave the dough covered for half an hour (preferably in w glinianym garnku. the clay pot).

POLAND PRZYGOTOWANIE INSTRUCTIONS

Wykonanie pierogów: Preparing the dumplings: Kiedy mamy gotowy farsz i ciasto, na posypanej mąką Divide the dough into small portions. Roll the portion of stolnicy rozwałkować cienko placek ciasta, resztę włożyć the dough thinly onto the board sprinkled with flour. The z powrotem do glinianego garnka, żeby nie wyschło. rest of the dough put back to the clay pot to prevent it Szklanką wykrawamy kółka i na nie układamy kulki farszu. from drying. Cut circles into the rolled dough with a glass. Put a ball of the filling into a middle of each circle. Fold dough circles in half and pinch edges together. W tym miejscu bardzo przydają wszystkie trzy pokolenia All the family members (the three generations) can be bo im więcej rąk, tym szybciej pierogi zostaną skończone. very helpful, the more hands the better, to finish the Dobra atmosfera w trakcie pracy dobrze wpływa na smak dumplings. Good atmosphere during the work has an pierogów, bo wszyscy zjadają je na Wigilię w tempie impact on the taste of the dumplings, because on ekspresowym. Christmas Eve the dumplings are so tasty that they disappear very fast from the plate. POLAND PRZYGOTOWANIE INSTRUCTIONS

W garnku zagotować posoloną wodę i partiami wrzucać Boil the salted water and drop in the dumplings (a few at pierogi. Gdy pierogi wypłyną na wierzch, gotować once). When the dumplings rise to the surface, simmer jeszcze około 2-3 minut. Wyjąć cedzakiem na talerz. them for 2-3 minutes. Remove the dumplings with the Po wyjęciu pierogów z wody polać roztopionym masłem skimmer on the plate. Serve with melted butter or i cebulką. caramelized onions. U nas w domu pierogi robimy dzień wcześniej, dlatego At our home, we prepare the dumplings a day earlier. When po wyjęciu polewamy masłem tak, aby każdy był lekko we remove them from the water we pour the melted butter natłuszczony i przekładamy do ozdobnej misy. Na drugi on them to have them greasy and we place them in the dzień, tuż przed kolacją wrzucamy na około 2 minutki do decorative bowl. The next day, we drop them in the boiling wrzątku, odcedzamy i polewamy masłem i cebulką. water for 2 minutes. Then, we strain them and pour the melted butter and caramelized onions on them.

POLAND ŻUREK SOUR RYE SOUP

Składniki: Ingredients:  włoszczyzna  soup vegetables (marchewka, pietruszka, seler, por) (carrot, parsley, celery, leek)  250ml zakwasu żytniego  250ml of rye leaven  2 białe kiełbasy  2 white sausages  100g boczku  100g of bacon  1 mała cebula  1 small onion  łyżeczka chrzanu  1 teaspoon of grated horseradish  ząbek czosnku  1 garlic clove  2 łyżki śmietany 30%  2 tablespoons of sour cream 30%  majeranek  sól i pieprz  marjoram  jajka  salt and pepper  eggs

POLAND PRZYGOTOWANIE INSTRUCTIONS

Ugotuj wodę. Gdy sią zagotuje, wrzuć do niej obrane Boil the water (about 1 litre). When it is ready put peeled warzywa, po czym gotuj przez pół godziny na małym vegetables to the pot and boil it for half an hour on low ogniu. heat. Na patelni podsmaż pokrojony w kostkę boczek. Kiedy Fry chopped bacon on a pan. When the fat is melted, add tłuszcz się stopi, dodaj pokrojoną również w kostkę the chopped onion and fry until it is gold. cebulę. Put the content of the pan into the pot with vegetable broth Do bulionu dorzuć zawartość patelni oraz dwie białe and add the sausages. Boil it for half an hour. kiełbasy. Gotuj to przez około pół godziny. After that, slowly pour the rye leaven into the soup. Make Po tym czasie wlej powoli zakwas żytni (dobrze sure it is well melted! Add slightly crushed garlic, rozmieszany!). Teraz dodaj do zupy lekko rozgnieciony horseradish and about 1 tablespoon of marjoram. Flavour it ząbek czosnku, łyżeczkę chrzanu, łyżkę startego majeranku also with salt and pepper. oraz sól i pieprz według uznania.

POLAND PRZYGOTOWANIE INSTRUCTIONS

Gotuj jeszcze przez parą minut, a po zdjęciu garnka Boil it for a few minutes. Turn off the heat, and stir in some z palnika dodaj śmietanę. sour cream. UWAGA! Najpierw rozmieszaj śmietanę po trochę Remember! First, stir in the sour cream with a small portion z żurkiem i dopiero gdy będzie dobrze wymieszana, of the soup and when it will be well mixed , pour it into the dodaj ją do gorącej zupy. hot soup. Przy podaniu pokrój kiełbasę w krążki i ugotuj jajka Serve it with the hard boiled eggs and chopped sausage na twardo. (from the soup).

POLAND DOMOWY PRZEPIS BABCI GRANDMA’S HOMEMADE PLACKI Z GRZYBAMI- CHRISTMAS CRUMPETS WIGILIJNE WITH MUSHROOMS

Przepis ten jest w naszej rodzinie od The recipe has been passed down in our pokoleń. To obowiązkowa pozycja na family through the generations. It is an wigilijnym stole. obligatory dish on Christmas Eve table. Smacznego! Bon appétit!

Składniki (około 20 placków): Ingredients (about 20 crumpets):  300 ml ciepłego mleka  300 ml of warm milk  250 g mąki pszennej  250 grams of wheat flour  2 żółtka  2 egg yolks  4 dag drożdży  4 decagrams of yeast  szczypta soli  a pinch of salt  ok. 8 sztuk suszonych grzybów leśnych (tutaj  8 dried forest mushrooms podgrzybki) - same kapelusze, tj. ok. 10 dag (Bay Boletes used in this recipe) ugotowanych grzybów -only mushroom caps – about 10 decagrams of boiled mushrooms  olej do smażenia  vegetable oil for frying  cukier do posypania  sugar (to sprinkle with) POLAND PRZYGOTOWANIE INSTRUCTIONS

Grzyby suszone zalewamy wodą i moczymy ok. 4 Pour the water to cover the dried mushrooms and soak godzin. Można zostawić je w wodzie dzień wcześniej na them for about 4 hours. Then, boil them until soft. (You can noc. Po tym czasie gotujemy je do miękkości. leave the mushrooms in water for the whole nigh to soak.) Do miski wlewamy mleko, dodajemy żółtka, drożdże Pour milk into a bowl. Add egg yolks, yeast, a pinch of salt i szczyptę soli. Mieszamy. Dodajemy mąkę i ponownie and mix all together. Add flour and mix again. The dough mieszamy. Ciasto powinno być klejące ale niezbyt should be sticky but not too soggy. Add more milk or flour, if rzadkie. W razie potrzeby dodać mleko lub mąkę. necessary. Przykrywamy miskę z ciastem ściereczką i odstawiamy Cover the dough in the bowl with the cloth and leave it for na 20 min. w ciepłe miejsce, aby wyrosło. 20 minutes in warm place to rise. Po tym czasie mieszamy ciasto i ponownie odstawiamy After rising, stir the dough and leave it again to rise for 20 na 20 minut. minutes. Teraz dodajemy do ciasta drobno pokrojone grzyby, After that time, add the finely chopped mushrooms to the mieszamy i odstawiamy na 20 minut. Po wyrośnięciu dough and stir. Then, leave the dough in a warm place to zaczynamy smażyć placki. rise for 20 minutes. After rising, start frying the crumpets.

POLAND PRZYGOTOWANIE INSTRUCTIONS

Na patelni rozgrzewamy olej. Nakładamy dowolne porcje Heat the vegetable oil on the pan. Use 2 spoons to put the dwoma łyżkami, gdyż ciasto jest klejące. Smażymy z obu dough on the frying pan because the dough is sticky. stron na złocisty kolor. Fry until golden brown on both sides. Po usmażeniu ściągamy z patelni i przekładamy After frying, place the crumpets on the paper towel to drain. na papierowy ręcznik, by pozbyć się nadmiaru tłuszczu.

Jeszcze ciepłe posypujemy cukrem i gotowe. Sprinkle the crumpets with sugar while they are still hot. WSKAZÓWKA A TIP Placki smakują najlepiej na ciepło. Jeśli będą zimne The crumpets are the tastier when they are warm. wystarczy chwilkę podgrzać w mikrofalówce. If they are cool, you can heat them in the microwave.

POLAND ŚWIĄTECZNY CHRISTMAS BORSCHT BARSZCZ Z USZKAMI WITH ”LITTLE EARS” DUMPLINGS Składniki: Ingredients: Barszcz: Borscht:  1 kilogram buraków  1 kilogram of beets  2 liście laurowe, majeranek,  5 ziarenek ziela 2 bay leaves, marjoram, 5 grains angielskiego i czarnego of English herb and black pepper, pieprzu, 4 ząbki czosnku 4 cloves of garlic  garść suszonych grzybów  dried mushrooms  włoszczyzna  soup vegetables (a carrot, parsley, leek, celery)

Uszka: ”Little ears” dumplings:

10 dekagramów suszonych grzybów 10 decagrams of dried mushrooms ¼ kilograma mąki  ¼ kilo of flour 2 jajka 2 eggs cebula onion  łyżka masła tablespoon of butter pieprz i sól pepper and salt

POLAND PRZYGOTOWANIE INSTRUCTIONS

Namocz grzyby na barszcz. Ugotuj i osącz a wywar Soak the mushrooms for borscht. Boil them and drain. Leave pozostaw. the broth. Włoszczyznę zalej 2 litrami wody i zagotuj. Dodaj ziele, Put soup vegetables into a pot, pour 2 litres of water and pieprz i liście i gotuj przez 30 minut. boil. Add herbs, pepper and bay leaves and cook for 30 Buraki umyj i piecz przez około godzinę w 180 stopniach. minutes. Obierz, zetrzyj i zalej gorącym wywarem z warzyw. Wash beets and bake them for about an hour at 180 Odstaw na ok.7 godzin. Wywar odcedź, połącz z wywarem degrees. Peel, grate them and pour over the hot vegetable z grzybów, dodaj kilka grzybów, czosnek i majeranek stock. Leave for about 7 hours. Drain, combine with i gotuj przez 5 min. Dopraw solą, pieprzem i skokiem mushroom broth, add a few mushrooms, garlic and z cytryny. marjoram and cook for 5 minutes. Season with salt, pepper Namocz grzyby na farsz z uszek. Ugotuj je, osącz i posiekaj and lemon juice. razem z grzybami z barszczu. Cebule posiekaj, zeszklij Soak the mushrooms for the dumplings’ filling. Cook them, na maśle, dodaj do grzybów i dopraw otrzymany farsz. drain them and chop them together with mushrooms from Z mąki jajek i soli zagnieć ciasto. Cienko je rozwałkuj, krój borscht. Chop the onion, fry it on butter and add na małe kwadraciki. Nadziewaj je farszem, zlep po mushrooms. Season the filling. przekątnej a potem połącz dwa rogi trójkątów, tak aby Knead the dough from eggs, salt and flour. Roll the dough powstał charakterystyczny kształt uszek. Pamiętaj, aby out thinly, cut it into small squares. Stuff them with the sklejać je tak, aby farsz nie wyszedł z ciasta. Wrzuć je na filling, fold diagonally and then connect the two corners of osolony wrzątek i czekaj ok 2 min do ich wypłynięcia. the triangles so that the characteristic shape of the ears is Podawaj z barszczem created. Remember to stick the edges so that the filling does not come out of the dough. Put them into salted boiling water and wait about 2 minutes for them to float. Serve with borscht. POLAND SZARLOTKA-PYCHOTKA THE APPLE CAKE

Składniki: Ingredients:  3 szklanki mąki  3 glasses of wheat flour  2 kg jabłek  2 kg of apples  1 szklanka cukru  1 glass of sugar  3 jajka  3 eggs  1 kostka masła lub margaryny  1 stick of butter or margarine  1 łyżeczka proszku do pieczenia  1 teaspoon of baking powder  1 cukier wanilinowy  1 vanillin sugar  3 łyżeczki budyniu waniliowego  3 teaspoons of vanilla lub śmietankowego or cream flavoured custard powder  cynamon  cinnamon

POLAND PRZYGOTOWANIE INSTRUCTIONS

Jabłka obierz ze skórek i pokrój na mniejsze części, Peel the apples, core them and cut into little pieces. Fry them usmaż je na patelni, dodając cukier wanilinowy. in the pan adding vanilla sugar. Add cinnamon when apples Gdy jabłka puszczą sok i zmiękną, dodaj cynamon. become soft and ooze the juice. Add custard powder to the soft Do miękkiej masy jabłkowej dodaj budyń i wymieszaj. apple mixture and stir. Mąkę przesiej, żeby była delikatniejsza, dodaj jedno Sift the flour and add one whole egg and 2 egg yolks. Pour the całe jajko oraz dwa żółtka. Resztę białek, odlej remaining 2 egg whites into the separate bowl and leave in the do oddzielnej miseczki, pozostaw w chłodnym miejscu, cool place for example the fridge. Cut margarine or butter into np. w lodówce. Do mąki i jajek dodaj pokrojoną chunks. Add the margarine, ¾ glass of sugar and the baking margarynę, ¾ szklanki cukru, i proszek do pieczenia. powder to the flour with eggs. Knead the dough and put it for Zagnieć ciasto, włóż na kilkanaście minut do lodówki. few minutes in the fridge. Przygotuj prostokątną blachę, wyłóż papierem Prepare square-shaped bake form, line the bake form with the do pieczenia lub wysmaruj margaryną i posyp bułką baking paper or spread the margarine on it and sprinkle with tartą. breadcrumbs.

POLAND PRZYGOTOWANIE INSTRUCTIONS

Podziel ciasto na dwie równe części. Divide the dough into 2 equal pieces. Roll the first piece of Rozwałkuj pierwszą część, połóż na blachę, na to the dough and transfer it into the prepared bake form. Then, wyłóż jabłka. Białka ubij na sztywno i wyłóż na ciasto spoon the apple filling onto the dough. Beat the egg whites z jabłkami. Następnie rozwałkuj drugą część ciasta until they are stiff and spread them over the apple filling. przykryj nim resztę. Next, roll out the remaining piece of the dough and place it on the apple filling with beaten egg whites. Piekarnik rozgrzej do temperatury 180 stopni i piecz Preheat the oven at 180°C and bake the pie for 1 hour. Let 1h. Po przestygnięciu, możesz posypać ciasto cukrem the apple pie cool down and before serving sprinkle with pudrem. powdered sugar.

POLAND This project has been funded with support from the European Commission. This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.