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School partnership learn to eat healthy.
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European COMENIUS
cookbook
We made a survey about 10 most popular
foods in five countries who are in Comenius. These are
Cake
Pancakes
Vegetables
Pizza
Meat
Chocolate
Ice cream
Water
Bread
Tea
Tarator Таратор
It is best enjoyed in the summertime when the sun is hot and blazing. But you can eat it any other time too. It’s tasty and delicious!
Ingredients
1 cucumber (better peeled) 1-2 garlic cloves 750 gof yoghurt 2 cups of coldwater 1 teaspoon salt (we like it saltier) 1 tablespoon dill, finely chopped 2-3 tbsp olive oil (or other oil) ½ cupcrushed walnuts Preparation
Dice or grate the cucumber. Mince or smash the garlic. Mix the yoghurt withcold water and stir well. Put all ingredients together and mix well. Then garnish with olive oil (or other favourite oil). Put crushed walnuts on top. Sprinkle with the dill. Best when chilled!
Продукти: 1 краставица
1-2склидки чесън
750 г кисело мляко
2 ч.ч. студена вода
2 с.л. копър (ситно нарязан)
сол на вкус (ние го обичаме по-солен)
2-3 с.л. зехтин (олио)
1/2 ч.ч. орехи, ситно смлени
Начин на приготвяне:
Краставицата се измива, обелва и се нарязва
на ситни кубчета. Млякото се разбива
добресъсстудена вода, добавя се краставицата,
ситно нарязания копър, смлените орехи, 2с.л.
зехтин(олио), счукания чесън и сол на вкус.
Всичко се смесва добре.
Супер е когато е изстуден!
Яйца по Панагюрски
Panagyurski-style Eggs
This dish is named after Panagyurishte, a small town full of
history, one of them - this great recipe. In fact it is poached eggs with yoghurt.
Ingredients 3 eggs
1 cup strained yoghurt
1 tbsp of butter
a pinch of paprika
salt to taste
2 tbsp of vinegar
1 clove crushed garlic, (optional)
1 litre of water
Preparation Add the vinegar and a pinch of salt to about 1 litre
of boiling water. Break the eggs directly into the
water. Boil for 3 to 5 minutes.
Mix the yoghurt together with the crushed garlic
and very little salt.
Put the eggs on top of that mixture. Heat the oil
and add the paprika very carefully not to burn it.
Then immediately pour it over the eggs and the
yogurt mixture and serve.
Продукти: 3 яйца
1 чаша цедено кисело мляко
1 ч.л. масло
щипка червен пипер, сол на вкус
2 супени лъжици оцет
1 скилидка счукан чесън(по желание)
1литър вода
Начин на приготвяне:
Добавете оцета и щипка солв около 1 литър
вряща вода.
Счупете яйцата директно във водата. Варете 3
до 5 минути.
Разбъркайте киселото мляко със счукания
чесън и много малко сол. Поставете яйцата
върху тази смес. Загрейте маслото и прибавете
червения пипер много внимателно да не
загори. След това веднага излейте върху
яйцата и сместа от кисело мляко и сервирайте
Banitsa
Баница
That famous traditional dish is eaten at any meal. It is usually
served with plain yogurt. It can be eaten hot or cold.
Ingredients 1 pack of filo sheets
3 eggs
400 gr cheese (or feta cheese)
3 tablespoons butter
1 cup of milk or yoghurt
Preparation Mix the crumbled cheese, milk and eggs together -
cheese should be lumpy. Melt the butter in a cup.
Butter the bottom of a casserole pan. Lay 3-4 filo
sheets, one after another (not together) spreading
some butter in between. Spread some of the cheese
mixture on top. Repeat that until all mixture is
used. Lay the last 3-4 sheets on the top with no
butter in between. Spread the rest of the butter on
top. Cut in portion sized squares and bake in the
oven until golden (about 30 minutes on 250 C).
Продукти: Една опаковка кори за баница
3 яйца
400 гр. сирене
3 супени лъжици масло
1 чаша прясно или кис. мляко
Начин на приготвяне:
Смесете заедно натрошеното сирене, мляко и
яйца - сиренето трябва да бъде на бучки.
Разтопете маслото. Намажете дъното на
тавата. Положете 3-4 кори, една след друга (не
заедно), като намажете всяка с малко масло.
Поръсете отгоре от сместа. И така, докато
употребите цялата смес. Поставете
последните 3-4 листа отгоре, без масло между
тях. Посипете останалото масло отгоре.
Нарежете на квадрати и печете във фурната до
златисто (около 30 минути на 250 C).
Sarmi Сарми
Cabbage leaves stuffed with beans or rice is one of the traditional dishes for
Christmas Eve table
Ingredients
1 pickled head of cabbage
1 tea cup of rice
1 stick of leeks
½ mug of oil ½ teaspoonful of cumin – crushed
1 bay-leaf – dry and crushed ½ teaspoonful of black pepper savory and basil – to taste
salt
Preparation
Use wine or cabbage leaves (fresh and blanched, or pickled). Fry all the ingredientsa little. Then put two
spoonfuls on the leaf. Put the stuffing in the Mid-dleton make a roll. Arrange them in a deep pan and stew until therice
is soft. You can also roast them.
Продукти: 1 малка кисела зелка
1 ч.ч.ориз
1 стрък праз
1/2 ч.ч. олио
1/2 ч.л. счукан кимион
1 сух и натрошен дафинов лист
1/2 ч.л.черен пипер
чубрица, босилек (сушени) – на вкус
сол
Начин на приготвяне:
Листата са лозови, от прясно зеле
(бланширани) или от кисело зеле. Плънката се
запържва леко и се слага на листата.
Количеството не покрива цялото листо, за да
може то да бъде навито на руло.
Навитите сарми се нареждат в тенджера и се
варят до омекване на ориза.
Milk with rice
Мляко с ориз
It is one of the most frequently served desserts in Bulgaria . Children adore it!
Ingredients 1 l of milk
2 cups of rice
1 mug of water
1 cup of sugar
vanilla/cinnamon
Preparation Boil the rice. Then add sugar and milk,and stir
well.
After the milk with rice comes to boil add vanilla.
Stir for a few minutes and take it away from the
stove.
Leave it to cool. Putcinnamon on top before you
serve.
Продукти: 1 л. прясно мляко
2 кафени чаши ориз
1 чаена чашавода
1 чаша захар
ванилия, канела
Начин на приготвяне:
Сварете ориза. След това добавете захарта и
млякото, като непрекъснато разбърквате.
Върнете ориза отново на котлона. След като
млякото с ориз заври отново добавяте
ванилията и го сваляте от огъня. Оставяте да
се охлади и поръсвате с канела.
Kartoffel - Lauchcreme-
_______Suppe_______
Potatoesleekscreme soup The starter : potatoes-leekscreme-soup, is a typical German meal. It is
eaten right often and it tastes wonderful.
Ingredients: 4 columnar asparagus, 6 potatoes, 1 carrots
6 basil leaves, 1 coraway
¾ vegetable stock
1 ham/bacon
tablespoon oil
salt and pepper
Curry
How to prepare: At first we wash the potatoes, peal and cut them
like dice. The asparagus is cutten,too like dice.
The next step is to put the butter in the pot and let
it brown.. And now we are going to put the stock
into pot let it brown for 15-20 min. you can mix
all ingredients in your choise. Cut the asparagus
like roulettes. And give them into the soup. You
shoulnd’t forget to put inside salt and pepper.
Zutaten: 4 Stangen Lauch, 6 Kartoffeln, 1 Moehren,
6 Blaetter Basilikum, Kuemmel
¾ Gemuesebruehe
Schinkenspeck
Oel, Salz und Pfeffer, Curry, Kardamon, Anis
Zubereitung: Kartoffeln waschen, schälen und würfeln. Lauch
in Ringe schneiden und ebenfalls waschen.
Danach den Lauch im Topf mit der Butter leicht
anbraten. Nun die Brühe und die Kartoffeln
dazugeben und in etwa 15-20 min bei schwacher
Hitze garen. Alle Zutaten zusammen nach Wahl
zusammen purieren. Den Schnittlauch waschen
und in Röllchen schneiden und zur Suppe
hinzugeben. Noch kurz mit Pfeffer und Salz
abschmecken und fertig ist eine hervorragende
Kartoffel-Lauchcremesuppe.
Vorspeise: Kürbissuppe
Starter: Pumpkin soup
Ingredients:
4 tbsp olive oil, 2 onions, finely chopped
1kg pumpkins, peeled, deseeded and chopped into
chunks
700ml vegetable stock or chicken stock
142ml pot double cream
croutons
handful pumpkin seed from a packet
How to prepare:
Heat 2 tbsp olive oil in a large saucepan, then gently
cook 2 finely chopped onions for 5 mins, until soft but
not coloured. Add 1kg peeled, deseeded and chopped
pumpkin to the pan, then carry on cooking for 8-10
mins, stirring occasionally until it starts to soften and
turn golden.
Pour 700ml vegetable stock into the pan, then season
with salt and pepper. Bring to the boil, then simmer for
10 mins until the squash is very soft. Pour the 142ml
pot of double cream into the pan, bring back to the
boil, then purée with a hand blender. For an extra-
velvety consistency you can now push the soup through
a fine sieve into another pan. The soup can now be fro-
zen for up to 2 months.
Serve scattered with croutons, seeds and drizzled with
more olive oil, if you want.
Zutaten:
4 ELOlivenöl, 2 Zwiebeln, feingehackt
1kg Kürbis, geschält, entkerntundin kleinere Stücke
geschnitten
700ml Gemüsebrühe
150ml SchmantoderSahne
Croutons
eineHandvollKürbiskerne
Zubereitung:
Olivenöl in einer sehr großen Pfanne erhitzen, dann
die beiden fein gehackten Zwiebeln für 5 Minuten
darin rösten, bis sie weich aber noch nicht braun sind.
Anschließendden geschälten, entkernten und in
kleinere Stücke geschnittenen Kürbis in die Pfanne
geben und für weitere 8 bis 10 Minuten unter
gelegentlichem Rühren kochen, bis er weich und leicht
golden ist.
700ml Gemüsebrühe in die Pfanne geben und mit
Salz und Pfeffer würzen. Zum Kochen bringen und
dann für 10 Minuten köcheln lassen, bis der Kürbis
sehr weich ist. 150ml Schmant hinzufügen und erneut
aufkochen lassen. Anschließend mit einem Stabmixer
pürieren. Um eine noch feinere Konsistenz zu
erreichen, kann die Suppe gesiebt werden. Mit
Croutons und Kürbiskernen garniert servieren.
IndischesHähnchen
Ginger chicken
Ingredients:
1kg pack boneless skinless chicken
thighs
1 thumb-size piece of fresh ginger, peeled and very finely
chopped
4 garlic cloves, finely chopped
1 tsp mild chilli powder
15g pack fresh coriander, chopped
juice of 1 lime
2 tbsp sunflower oil
2 medium onions
400ml can reduced-fat coconut milk
1 fresh red chilli, deseeded and sliced
1 chicken stock cube
How to prepare:
Slice each chicken thigh into 2 or 3 large chunks, then put in a
bowl with the ginger, garlic, chilli powder, half the coriander,
lime juice and 1 tbsp of the oil. Stir well, then cover and leave
in the fridge to marinate until ready to cook. For the best flavour,
do this in the morning or, better still, the night before.
Peel and quarter the onions, then very finely chop them in a food
processor; for a curry you want the onion really fine. Heat the
remaining oil in a wok or large frying pan, then add the onion
and stir-fry for about 8 mins until soft. Stir well and cook for 1
min more.
Tip in the chicken mixture with the marinade and cook over a
high heat until the chicken changes colour. Pour in the coconut
milk, add the chilli and stock, then cover and simmer for 20
mins until the chicken is tender. Stir in the remaining coriander,
then serve with rice.
Zutaten:
1kg Hähnchenschenkel/ oder -filet
1 fingergroße Knolle Ingwer, schälen und sehr fein hacken
4 Knoblauchzehen, sehrfeinschneiden
1 TLmildesChillipulver
15g frischerKoriander, feingeschnitten
Saft 1 Zitrone
2 ELSonnenblumenöl
2 mittelgroßeZwiebeln
400ml Kokosnussmilch (aus der Konservendose)
1 frische rote Chilischote, entkerntundfein gehackt
1 Geflügelbrühe-Würfel
Zubereitung:
JedenHähnchenschenkel in 2 oder 3 Stücke schneiden und
mit dem Inger, Knoblauch,Chili, der Hälfte des Korianders,
Zitronensaft und einem EL Öl in eine Schüssel geben. Alle
Zutaten gut vermengen, dann die Schüssel bedecken und im
Kühlschrank die Marinade über Nacht einwirken lassen.
Die Zwiebeln schälen und sehr, sehr fein schneiden. Nun
etwas Öl in einem Wok oder einer Bratpfanne erhitzen. Die
Zwiebeln darin unter ständigem Rühren mindestens 8 Minuten
anbraten, bis sie weich sind.
Das marinierte Hähnchenin den Wok geben und auf hoher
Stufe kochen, bis es leicht braun wird. Dann die Kokosmilch,
Chili und die Geflügelbrühe hinzugeben, den Wok abdecken
und für 20 Minuten köcheln lassen, bis das Hähnchen zart ist.
Abschließend mit dem restlichen Koriander garnieren und auf
Reis servieren.
Knödel
Dumpling
In south of Germany this meal is even more
popular as boiled potatos
Ingredients: 6 big potatos
200g potatoesflour
2ts grits
salt
How to prepare: First you need to peel the potatos and cook them.
Cool them and press them.
Give the potatoemass into a pot and divide the
mass with a fork.
Put in an egg and the potatoesflour, and mix it
with a little bit salt to a mass.
Form little balls.
Put them into a boiling water and cool them down
in a gals with cold water.
Zutaten: 6 grosse Kartoffeln
200g Kartoffelmehl
2El Gries
Salz
Zubereitung: Kartoffeln schälen und weich kochen,
abkühlen lassen, durch eine Kartoffelpresse
durchdrücken.
Kartoffelmasse in eine breite Schüssel geben und
mit einer Gabel ein Kreuz in die Mitte schneiden
(vierteln).
Ei und kartoffelmehl dazugeben, mit etwas Salz
wuerzen, und gut vermischen bis eine
einheitliche Masse entsteht.
Mittelgrosse Klösse formen.
5 Min. ins kochende Wasser, dann mit einem
Glas kalten Wasser im Topf abkühlen - fertig
Apfel-&Vanillekuchen
Apple & Vanilla tart
Ingredients:
375g pack puff pastry, prefera-
bly all-butter
5 large eating apples - Cox's, russets or Elstar
juice of 1 lemon
25g butter, cut into small pieces
3 tsp vanilla sugar or 1 tsp vanilla extract
1 tbsp caster sugar
3 rounded tbsp apricot conserve
How to prepare:
Heat oven to 220C/fan 200C/gas. Roll out the pastry
and trim to a round about 35cm across. Transfer to a
baking sheet lined with parchment paper.
Peel, core and thinly slice the apples and toss in the
lemon juice. Spread over the pastry to within 2cm of
the edges. Curl up the edges slightly to stop the juices
running off.
Dot the top with the butter and sprinkle with vanilla
and caster sugar. Bake for 15-20 mins until the apples
are tender and the pastry crisp.
Warm the conserve and brush over the apples and pas-
try edge. Serve hot with vanilla ice cream or crème
fraîche.
Zutaten:
375g Blätterteig
5 große Äpfel – Cox oder Elstar
Saft 1 Zitrone
25g zerlassene Butter
3 TL Vanillazucker
1 EL Zucker
Zubereitung:
Ofen auf 220C°/Umluft vorheizen. Backblech mit
Backpapier auslegen. Blätterteig darauf ausrollenund
in eine runde Form von ca. 35 cm Durchmesser
bringen.
Die 5 Äpfel schälen, entkernen und in dünne Streifen
schneiden. Anschließend kurz in Zitronensaft
einlegen. Nun auf dem Blätterteig verteilen. Dabei 2
cm Abstand zum Rand halten. Nun den Rand des
Teigs vorsichtig aufrollen, damit der Saft nicht
heraustropfen kann.
Die Oberfläche des Kuchens mit Butter bestreichen
und mit Vanilleund Zucker besprenkeln. 15 bis 20
Minuten backen, bis die Äpfel weich und der Teig
knusprig ist.
Heiß mit Vanilleeis oder Crème fraîche servieren.
Pudding
Pudding
In south of Germany this meal is even more
popular as boiled potatos
Ingredients: 3 st sugar
1 skoch salt
200ml cream
300ml water
30g starch
How to prepare: Cut the vanillebean and skratch out vanille. Put in
the bean with the vanille, the sugar, the salt, the
cream and 200ml water in a pot. Warm it up and
let it stand for 15 min. . Then took out the
vanillebean. Mix up the starch till it is ready and
put it into the pot. Now mix it until ist thick.
Tacke the pot from the cooker and cool it out.
Zutaten:
3 El Zucker
1 priese Salz
200ml Sahne
300ml Wasser
30g Speisestaerke
Zubereitung:
Die Vanilleschote aufschlitzen und das Mark
herauskratzen. Schote und Mark mit dem Zucker,
dem Salz, der Sahne und 200 ml Wasser in einen
Topf geben. Gut erwärmen und etwa 15 Minuten
ziehen lassen. Die Vanilleschote herausnehmen.
Das restliche Wasser mit der Speisestärke gut
verrühren. Dann in den Topf geben und unter
ständigem Rühren aufkochen, bis die
Speisestärke andickt. Von der Herdplatte nehmen,
kurz abkühlen lassen und genießen.
Sviestmaizes ar šprotēm
Sandwich with sprats
Sandwiches are traditional latvian starter.
Ingredients: Bread
Butter
You can put on bread :
Sprats, Tomatoes,
Cucumber,
Liver pate or something else. How to prepare: Take a bread
Put butter on bread
And than you can put on: sprats, tomatoes,
cucamber, liver pate
Sastāvdaļas:
Maize
Sviests
Uz maizes var likt :
šprotes, tomātus,
aknu pastēti, gurķus u.c
Pagatavošana:
Paņem maizi.
Uzsmērē sviestu
Pēc izvēles uz maizes uzlikt : šprotes, gurķus,
tomātus, aknu pastēti u.c.
Var pievienot dažādus garšaugus un zaļumus.
Pīrāgi
Bacon Rolls
The bread is traditionaly the part of meals for latvian traditional
celebration:Līgo, Ziemassvētki.
Ingredients:
1 l milk, 1 dessert spoon salt, ½ glass sugar
1 pack yeast, ~ 1kg flour, 100-150 g butter
Cardamom, 1 egg to put over bacon rolls, bacon
How to prepare:
In a big bowl we put in salt, sugar, yeast, milk and cardamon.
Yeast need to be crushed in to pieces and added one spoon
of sugar. Mix till yeast is melted. Yeast is ready. The bowl
where is milk with other components you need to warm it up
and mix it. Milk has to be warm but not hot. In the you add
yeast. Then margarine need to be cut in pieces and melted. In
the milk you add little bit less than 1kg flour. With your
hands you stump it. Slowly add margarine and stump it.
Add flour and stump the dough till the dough dosen’t stick
to your hands cause then it’s ready. Cover the dough and put
it in warm place till dough is ready. When dough is bigger
two times you make it in pieces. And every piece you stump.
In the middle you put other components. You close the bacon
roll put the sides together put it on pan and then you cover
bacon rolls with egg and put in oven and cook it in 200 *C.
Sastāvdaļas:
1 l piena , 1 deserta karote sāls, ½ glāze cukurs
1 paciņa rauga, ~ 1kg miltu, 100-150 g sviests
Kardamons, 1 ola pārziešanai, speķis
Pagatavošana:
Lielā bļodā ieber sāli, cukuru, raugu , pienu un kardemonu.
Raugs jāsadrupina gabaliņos un jāuzber vienu ēdamkaroti
cukura. Jāmaisa līdz raugs ir izkusis. Bļoda kurā ir piena
maisījums jāliek sildīties un jāmaisa, pienam jābut
siltam ,bet ne karstam. Siltajā pienā iemaisa raugu un
noņem no uguns. sviestu sagriež gabaliņos un
izkausē,mazliet atdzesē. Pienā ieber mazliet mazāk par 1kg
miltu. Un ar rokām izmīca. Lēnām pielej sviestu un iemīca.
Pieber miltus un mīca līdz mīkla atlec no rokas, jo tad
mīkla ir gatava. Mīklu apsedz un liek siltā vietā rūgt. Kad
mīkla palielinājusies vismaz 2x. Mīklu sadala porcijās. Un
katru gabaliņu izmīca. Pa vidu liek speķi vai
šķinķi ,sīpolus, melnos piparus. Pīrāgu aiztaisa un malas
saliek kopā. Liek uz pannas un pārklāj ar olu un ieliek
krāsnī. Cep 200 *C.
Kartupeļu pankūkas
Potatoe pancakes
In autumn, when potatoes are collected, one of the most popular dish in Latvia is
potatoe pancakes. This dish is cheap and it takes short amount of time to prepare
it. We can eat pancakes all year long, because potatoes are collected in
basements. We eat it with cranberry jam and sour cream.
Ingredients:
6 potatoes
Flour
2 eggs
salt
How to prepare:
In the begining you peel the potatoes, then
wash and grind them. When potatoes are
grinded you need to add 2 eggs, salt and
flour. After you do that, put all on frying-
pan and cook it like pancakes
Sastāvdaļas:
6 kartupeļi
Milti
2 olas
sāls Pagatavošana:
No sākuma ir jānomizo kartupeļi,
jānomazgā, tad tie jāsarīvē. Tad pie
izveidotās masas jāpiejauc divas olas un
jāpieliek viena ēdamkarote miltu, sāls un
vel viena ēdamkarote kartupeļu cietes.
Tad ar karoti uz pannas jāuzliek maza
pika ar masu, ko izveidoji un nedaudz
saplacini piciņu.
Skābeņu zupa
Sorrel soup
Ingredients:
4 potatoes
400 g beef with bone
Sorrel
Pearl barley
2 carrots
2 onions
2 bouillon cubes
3 boiled eggs
Sour cream
Pepper and salt
How to prepare:
Boil water in pot and then put in meat with bouillon
cubes. When meat is ready take it out, then cut it into
pieces and put them back in pot. Grade carrots and cut
onions and put them on frying-pan. Peel potatoes and
cut them in cubes and then put in pot with meat. Then
you add peppers, salt and baked onions and carrots.
After few minutes add sorrel. When it’s ready add
egg that is cut into pieces and cream. In summers we
use fresh sorrel from our gardens or nettles. That’s it –
easy, fast and delicious
Sastāvdaļas:
4 lieli kartupeļi
400 g liellopu gaļa ar kauliņu
Skābenes
Grūbas
2 burkāni
2 sīpoli
2 buljona kubiņi
3 vārītas olas
Krējums
Garšvielas – sāls, pipari, lauru lapas
Katliņā ieliek gaļu
Pagatavošana:
Katliņā liek vārīt gaļu, pievieno sāli un buljona kubi-
ņus. Kad gaļa ir izvārījusies, izņem no kalta, sagriež
gabaliņos un liek atpakaļ katlā esošajā buljonā. Bur-
kānu sīki sagriež vai sarīvē, sīpolu sagriež un abus
kopā liek uz pannas cpties. Kartupeļus nomizo,
sagriež kubiciņos un liek katlā pie gaļas. Tam visam
pievieno piparus, apcepto burkānu un sīpolu. Vēl
nedaudz pavāra un pievieno skābenes no burciņas.
Kad zupa gatava, pievieno gabaliņos sagrieztas olas
un krējumu. Tas arī viss – pavisam vienkārši, ātri un
gardi!
Maizes zupa
Latvian bread soup
Ingredients:
Rye bread – 500 g
Water – 1.5 litres
Sugar – 150 g
Dry fruits (raisins, apples, plums) – 100 g
Whipped cream – 120 g
Cinnamon
How to prepare: Rye bread cut in pieces then pour hot water over
the bread and then hold it in closed dish for 30
minutes. After that you have to blen the bread.
Then you have to put ingredient in another dish
and add sugar, dry fruits, cinnamon and boil until
fruits are tender.
Serve cold with blended whipped cream with
sugar.
This dessert is very popular in Latvia because we
love rye bread. If bread is dry then you can use it
to make latvian bread soup. Because it is
unacceptable for latvians to trow bread away. If
bread falls down on the floor – latvians pick it up
and give kiss to it and keep eating.
Sastāvdaļas:
Rupjmaize - 500 g
Ūdens - 1,5 litri
Cukurs - 150 g
Žāvēti augļi (rozīnes, āboli, plūmes) - 100 g
Saldais krējums - 120 g
Kanēlis.
Pagatavošana:
Rupjmaizi (var pakaltēt cepeškrāsnī) sagriež
šķēlēs, pārlej ar verdošu ūdeni un slēgtā traukā
patur apmēram 30 min. Pēc tam maizi kopā ar
šķidrumu sablenderē vai izberž caur sietu, lej
katlā, pievieno cukuru, žāvētos augļus, kanēli,
un vāra, līdz augļi ir mīksti.
Pasniedz atdzesētu kopā ar saputotu saldo
krējumu, kuram vēl klāt ir pievienots cukurs.
Šis deserts ir latviešu iecienīts, jo latviešu tautai
ļoti garšo rupjmaize. Ja maize ir sakaltusi, tad to
izmanto lai pagatavotu maizes zupu. Jo maizi
izmest miskastē ir nedabiski latviešu tautai. Ja
maize nokrīt zemē, tad to paceļ, nobučo un
turpina ēst.
Rosol
Chicken soup
Ingredients:
chicken
Vegetables: carrot, celery, pore, onion, parsley
spices: salt, peper, herbs,
water
noodles
How to prepare:
We pour water to a pot . Then we put tothe pot
meat, vegetables and spices.We boil it for 3h.
Serve with noodles.
Skladniki :
4 kurczak
warzywa: -marchewka, -seler, -por, -cebula, -
pietruszka
rzyprawy: -sol, -pieprz, -ziele angielskie
woda
kluski
?????????????:
Wlewamy wode do garczka. Wkladamy mieso ,
warzywa i przyprawy Gotujemy ok. 3 godz.
Podajemy z makaroniem.
Kotlet schabowy
Beff chop
Ingredients:
meat (pork)
potato
salat ( carrot and apple)
egg, crumbs, oil
How to prepare:
We sticks egg to a bowl. We put platter with
crumbs near that. Coat the chop in egg, next
crumbs and put them on a heated frying pan. We
serve them with potatos and salat.
.
Skladniki :
mieso (wieprzowina)
ziemniaki
salakta (jablko i marchewka)
jajka, bulka tarta, olej
?????????????:
Wbijamy jajko do miski. Obok kladziemy talerz
z bulka tarta. Obtaczmy kotleta w jajku
nastepnie w bulce tartej i wkladamy na
rozgrzana patelnie. Do kotleta podajemy
ziemniaki i surowke
Szarlotka
Apple cake
Ingredients:
apple
sugar
cinnamon
flour
baking powder
butter
eggs
How to prepare:
For chopped apples, we add sugar and fry on a
frying pan. To new pan we add sugar, butter and
an egg, next knead this. Then we put half of the
cake to a baking form. Next we add cinnamon and
put half of dough on top of it. Bake for 1 h.
Skladniki :
jablko
cukier
cynamon
maka
proszek do pieczenia
maslo
jajko
?????????????:
Do pokrojonych jablek dodajemy cukier i
podsmazamy na patelni. Do nowej miski
dodajemy cukier, maslo i jako i zagniatamy to.
Nastepnie wkladamy polowe ciasta do formy i
polozyc na nie jablka. Posypac cynamonem i
nalozyc druga czesc ciasta. Piec ok. 1 godz.
Kartoffel pores suppe
Potato Leek soup
Ingredients:
8 cups chicken stock
6 potatoes(peeled and cut into large pieces)
4 leeks (washed and sliced)
1 bay leaf
1 1/2 teaspoons chopped fresh thyme
1 cup cream
Salt and pepper
How to prepare:
Pour the chicken stock and potatoes, leeks, bay leaf
and thyme into a large pot and season with salt and
pepper. Boil the soup until the potatoes are soft.
Remove the bay leaf and blend the soup until it is
smooth. Add the cream and let it simmer until the
soup has thickened.
Now the soup is ready to be served.
Det skal du bruge:
19 dl kyllingebouillon
6 kartofler (Pillede og skåret i store stykker)
4 porre (vaskede og skåret ud)
1 laurbærblad
1 1/2 teske frisk hakket timian
2,4 dl fløde
Salt og peber
Fremgangsmåde:
Put kyllingebouillonen, kartoflerne, porrerne,
laurbærbladet og timianen ned i en stor gryde og
tilsæt salt og peber. Kog nu suppen indtil
kartoflerne er bløde.
Fjern laurbærbladet og blend suppen indtil den
jævn, tilsæt fløden og lad suppen simre indtil
den tyknet.
Og nu er suppen klar til servering.
”Stjerneskud”
“Shooting Star”
Ingredients:
2 slices of toastbread
Butter
2-4 breaded fish fillets
2 handfuls of shrimps
Caviar
White Asparagus
Lettuce
Lemon-cucumber-dill –tomato slice
Thousand Island dressing
Oil for frying
How to prepare:
Fry the fish fillet in oil until they are done. They
should be crisp and golden.
Toast the bread and butter them with a thin layer.
Place a lettuce leaf onthe bread and put the fish
fillet on top of that. Pour a little thousand island
dressing on the fish fillet, and top with shrimp, as-
paragus and caviar. Garnish with a tomato slice, a
slice of cucumber and lemon twisted together.
Serve warm.
Det skal du bruge: 2 skiver toastbrød
Smør
2-4 panerede fiskefileter
2 gode håndfulde rejer
Kaviar
Asparges
Salatblade
Citron - agurk - dild - kaviar–tomatbåd
Thousand island dressing
Olie til stegning
Fremgangsmåde:
Steg fiskefileterne i olie så de bliver sprøde og
gyldne.
Rist toastbrødene, og smør dem med lidt smør.
Læg et salatblad på brødet og fisken ovenpå.
Hæld lidt Thousand Island dressing på, og slut
af med rejer, asparges og caviar. Pynt med en
tomatbåd, en skive agurk og citron drejet
sammen. Serveres lune.
”Stjerneskud” Red Berry Pudding
Ingredients:
300 g Rhubarb
500 g Strawberries
4 dl Water
150 g Sugar
2tbsp Potato Flour
1 dl Cold Water
Milk or Cream
How to prepare:
Wash the rhubarb stems and cut them into pieces. Put
aside 100 g of rhubarbs. Wash the strawberries and cut
them into pieces. Put aside 100 g of strawberries. Boil
the berries and rhubarbs tender in 4 dl of water for 5-10
min. Press this mixture through a sieve into a large
bowl.
Pour the berry juice into the pot again and let it boil.
Add sugar together with the rest of the rhubarbs and
strawberries. Boil for 3-4 minutes. Add some more
sugar according to your taste.
Stir potato flour into 1 dl of water and add it to the berry
juice. Immediately take away the pot from the stove -
the pudding is not allowed to boil.
Pour the pudding into a bowl and sprinkle with sugar.
Cool down the pudding and serve it with milk or cream.
Det skal du bruge:
300 g rabarber i skiver
500 g jordbær
4 dl vand
150 g sukker
2 spsk. kartoffelmel
1 dl koldt vand
mælk eller fløde
Fremgangsmåde:
Skyl rabarberstilkene og skær dem i 1 cm brede
skiver, tag 100 g fra og gem dem. Skyl jordbærrene
og skær dem i kvarte, tag 100 g fra og gem dem. Kog
bær og rabarberskiver møre i vandet 5-10 min. Pres
blandingen gennem en sigte.
Kom saften i en gryde, og bring det i kog. Tilsæt
sukkeret, og kom resten af rabarberne og jordbærrene
i. Kog dem med 3-4 min. Smag evt. til med lidt
ekstra sukker efter smag. Udrør kartoffelmelet i 1 dl
vand, og rør det i grøden. Tag straks gryden fra
varmen, grøden må nemlig ikke koge, når først
kartoffelmelet er tilsat, for så bliver den ”lang”.
Kom grøden i en skål, og drys overfladen med
sukker. Afkøl grøden, og server den med fløde eller
mælk til.
Kermainen sienikeitto
Creamy mushroomsoup
Ingredients:
(for four)
-2-4 dl mushrooms (funnel chantarelles and
chantarelles)
-1 l water
-1 onion
-100 g butter cheese
-2 dl double cream
For flavour:
-black or white pepper
-saffron
-cutted parsley
-butter
How to prepare:
Sweat onion and mushrooms soft in butter until extra
liquid comes out. Add water and butter cheese. Finally
add cream and let the soup stew.
After that add pepper and saffron.
Decorate the soup with cutted parsley and serve it with
warm toast.
Ainekset:
(n. 4 hengelle)
2-4 dl sieniä (suppilovahveroita ja kanttarelleja)
1 l vettä
1 sipuli
100 g sulatejuustoa
2 dl kuohukermaa
Mausteeksi:
- musta- tai valkopippuria
-sahramia
-persiljasilppua
-voita
Tee näin:
Kuullota sipuli ja sienet voissa pehmeiksi, kunnes
ylimääräinen neste poistuu. Lisää sekaan vesi ja
sulatejuusto. Lisää lopuksi kerma ja anna keiton
hautua. Lisää joukkoon pippuri ja sahrami. Koristele
keitto hienonnetulla persiljalla ja tarjoile lämpimän
paahtoleivän kera.
Karjalanpaisti
Karelian Hot Pot
Ingredients:
(for four)
-500g round beef
-2 carrots
-1 onion
-2 bay leaves
-20 allspices
-salt
How to prepare:
Brown the beef. Cut carrots and onion into pieces. Put
every ingredients in hot pot and cover with water. Cook
200 degrees in the oven about three hours or more.
Add more water if you needed it.
Serve with potatoes.
Ainekset:
(n.4 hengelle)
-500g karjalanpaistia
-2 porkkanaa
-1 sipuli
-2 laakerinlehteä
-20 maustepippuria
-suolaa
Tee näin:
Ruskista liha. Paloittele porkkana ja sipuli. Laita
kaikki ainekset pataan ja peitä vedellä. Kypsennä
uunissa 200 asteessa noin 3 tuntia. Lisää vettä
tarvittaessa.
Tarjoile perunoiden kanssa.
Korvapuustit
Cinnamon rolls
Ingredients:
-2,5 dl milk
-25 g yeast
-3/4 tee spoon salt
-1 dl sugar
-1 tee spoon cardamom
-about 7dl wheat flour
-100g margarine or butter
Filling:
-50g margarine or butter
-about ½ dl cinnamon sugar
For brushing: -egg
On top:
-pearl sugar
How to prepare:
Mix yeast with warm milk. Add salt, sugar and cardamom. Add flours
all the time kneading but don´t put all flours at the same time. After that
add soft butter or soft margarine and add flours if needed. Knead dough
until smooth. Cover and set in a warm spot to rise until doubled. Roll
into about 30x60cm rectangle. Spread soft butter onto the dough and
sprinkle with sugar and cinnamon. Roll up the dough. Cut sideways the
roll into pieces that are about 3cm wide on the wider side and about 1 ½
cm wide on the narrower side.Place the pieces on the table with the
narrower side up. Press with both thumbs on top of the bun all the way
to the bottom. Let them rise on a baking sheet covered in a warm spot.
Brush the buns with egg and sprinkle pearl sugar on top of them. Bake
them in the middle of the oven in a 225 degrees celcius for 10- 15
minutes.
Ainekset:
-2,5 dl maitoa
-25g hiivaa
-¾ tl suolaa
-1dl sokeria
-1tl hienonnettua kardemummaa
-n. 7dl vehnäjauhoja
-100g margariinia tai voita
Täyte:
-50 g margariinia tai voita
- n. 1/2dl kanelisokeria
Voiteluun:
-kananmunaa
Pinnalle: -raesokeria
Fremgangsmåde:
Liuota tuorehiiva kädenlämpöiseen maitoon. Lisää
taikinanesteeseen suola,sokeri ja kardemumma. Lisää jauhoja koko
ajan alustaen,älä kuitenkaan koko jauhomäärää kerralla.Lisää
loppuvaiheessa pehmeä rasva ja lisää vielä tarvittaessa
jauhoja.Alusta taikina tasaiseksi ja kimmoisaksi.Anna kohota
lämpimässä paikassa hyvin peitettynä kooltaan noin
kaksinkertaiseksi.Kauli taikina noin 30x60 cm:n suuruiseksi
levyksi.Levitä levylle pehmeä rasva ja ripottele päälle sokeria ja
kanelia.Kääri levy rullaksi. Leikkaa rullasta vinottain paloja,jotka
ovat leveämmältä puolelta noin 3 cm ja kapeammalta puolelta noin
1 ½ cm.Nosta palat leivinpöydällä pystyyn niin,että kapeampi puoli
tulee ylöspäin.Paina molemmilla peukaloilla pullan päältä aivan
pohjaan asti.Anna kohota pellillä leivinpaperin päällä hyvin
peitettynä lämpimässä paikassa.Voitele leivonnaiset munalla ja
ripottele päälle raesokeria.Paista 225 asteessa uunin keskitasossa 10
-15 minuuttia.
COMENIUS Multilateral school partnerships
2012-2014
Smiltenes Centra vidusskola (Latvia)
Tibberupskolen (Denmark)
Kaukajärven koulu (Finland)
Kurt-Tucholsky-Gesamtschule, Krefeld (Germany)
Gimnazjum nr 1 im. gen. A. Hedy „Szarego” w Starachowicach (Poland)
Основно училище "Иван Вазов" (Bulgaria)
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