Must-Eat Foods Around The WorldWe 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

COOKBOOK

1

INDEX

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Bulgaria ---------------------------------------------------------------------------------------- --3Croatia-------------------------------------------------------------------------------------------- 5Estonia------------------------------------------------------------------------------------------ --7French Guyana------------------------------------------------------------------------------------9Georgia-------------------------------------------------------------------------------------------11Greece--------------------------------------------------------------------------------------------13Hungary------------------------------------------------------------------------------------------15Ireland--------------------------------------------------------------------------------------------17Italy----------------------------------------------------------------------------------------------19Latvia--------------------------------------------------------------------------------------------21

Lithuania-----------------------------------------------------------------------------------------23Macedonia---------------------------------------------------------------------------------------25

Malta---------------------------------------------------------------------------------------------27Norway------------------------------------------------------------------------------------------29Poland--------------------------------------------------------------------------------------------31Portugal------------------------------------------------------------------------------------------32Romania-----------------------------------------------------------------------------------------34Serbia--------------------------------------------------------------------------------------------36Slovenia------------------------------------------------------------------------------------------38

Spain---------------------------------------------------------------------------------------------40Sweden-------------------------------------------------------------------------------------------42The Netherlands----------------------------------------------------------------------------------44Turkey-------------------------------------------------------------------------------------------46Ukraine------------------------------------------------------------------------------------------48

BULGARIA

BANITSABANITSA

MAIN DISH

Eggs - 3 pcs.

Cheese - 300 - 400 g

Yogurt - 1 bucket

Flour - 2 tablespoons

Soda bicarbonate - 1 coffee spoon

Oil - for anointing

яйца - 3 бр.

сирене - 300 - 400 гркисело мляко - 1 кофабрашно - 2 супени лъжицисода бикарбонат - 1 кафе лъжицамасло - за помазване

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

Яйцата, сиренето, киселото мляко, брашното и содата се смесват в купа,

докато се получи пълнещата смес. Панаирите се изчертават по две. Първият епомазан с масло, а другият със сместа. Те се търкалят и последователно сепоставят в предварително натоварена тава, докато се формира тигана. Акоостане от сместа, излейте я и го помажете, а ако не остане - помажете смасло.

3

BULGARIA

TAPATOPTARATOR

DESSERT

1 Piece yoghurt

400 grams dill

1/2 connection garlic

3 cloves walnuts

20 grams oil

2 tablespoons water

1кофичка кисело мляко400 грама копър1/2 връзка чесънорехи20 грамамасло2 супени лъжици вода

4

CROATIADALMATIAN PASTICADADALMATINSKA PAšTICADA

MAIN DISH

1.60 dag of frikando

15 dg of pancetta

10-15 dag of lard ( you can use oil instead)

40 dag of vegetable (carrot, celery root of parsley

root + leaves)

2 big onions

4 garlic cloves

1 l of prošek or sweet red wine

2 tablespoons of tomato puree

nutmeg, 5-6 cloves, a little amount of cinnamon

5-6 dry plums

salt, pepper

MARINADE:

Wine vinegar(200 ml) needs to be diluted with

water( 100 ml), add red wine( 500 ml) then add

chopped celery, carrots, onion, garlic, black

pepper, bay leaves.

For the „pockets“: pancetta, carrots (1-2 cm long

sticks), garlic

Meat needs to be washed and with the thin knife we have to make a small pocket where we

will put small piece of garlic. Make another pocket and put small piece of panchetta. Then

another and now put small stick of carots. Then repeat. The more the pocket, the better. Put

the prepared meat in a marinade sauce (vinegar dotted with a small amount of wine, water,

caps (red onion and the rest of the vegetables, cut into circles or smaller cubes). We need to

turn the meat several times so that it is evenly coated with the marinade sauce. I put on

Friday night. It is enough to sit one night but it's better a little longer- 48h. Remove the meat

from the marinade in the morning, dry our, wipes thoroughly with paper towels and fry it on

all sides to get a good color and close the pores of the meat. When it is nicely roasted move

to another container. On this fat, we need to fry the vegetables with the small amount of

chicken broth to just cover the vegetables. Then we need to put the meat inside and cook it

min. 3 hours until the meat is soften. Grate a little amount of nutmeg, cinnamon, put 2-3

spoons of marinade sauce, add bay leaves and pour the prošek – sweet dessert red wine

made from dried wine grape, not Italian prosecco! If you don't have it, you can put some

sweet red wine. When it starts to boil, pour the chichen broth or hot water to keep the meat

covered. Pašticada must be coocked slowly for at least 3 hours until the meat is softened and

the sauce becomes sufficiently thick and it is desirable to have a darker sauce. If the sauce is

to dence put some of the chichen broth or water. If the sauce is too thin, add a little or bread

crumbs or oatmeal, but it will not be necessary because it thickens well. When the meat is

soft enough, remove it, slice it with a thin knife as a steak thick as a finger not too thin. Put it

in another bowl, then mince the sauce in which we cooked the meat and pour it over the

meat. Now is the time to put dry plums to sweeten the sauce. They give the necessary

sweetness. Cook for another 30 minutes. Serve with gnocchi.

1,60 dag frikando

15 dag suhe slanine

10-15 dag masti ili ulja

40 dag povrća (mrkva, celer korijen peršinov

korijen + lišće)

2 velike glavica luka

4 češnja češnjaka

1 l prošeka ili slatkog crnog vina

2 žlice rajčice iz konzerve

muškatni oraščić, 5-6 klinčića, malo cimeta

5-6 suhih šljiva

sol, papar

MARINADA:

Vinski ocat (200ml) kojeg razblažimo sa

vodom(100 ml), dodati crnog vina(500 ml) i

mrkvu, luk, celer izrezano na sitne komadiće ili

kolutiće, papar u zrnu i lovor.

Za špikanje: češnjak, slanina i mrkva, na štapiće

dugačke 1-2 cm

Lijep komad goveđeg buta operemo

očistimo od kožica i našpikamo slaninom,

režnjevima češnjaka štapićima mrkve.

Štapići mrkve i pancete neka budu duži 1-

2 cm. Tako priređeno meso neka odleži u

pacu. Meso okrenemo više puta da se

jednako natopi pacom. Dovoljno je da

odleži jednu noć ali je bolje malo duže-

48h. Što meso duže stoji u marinadi -pacu

to je meso ukusnije. Sljedeći dan meso

izvadimo iz marinade, ocijedimo i dobro

obrišemo papirnatim ručnicima i na

vrućoj masti popržimo sa svih strana da

lijepo dobije boju. Kad je lijepo rumeno

stavimo ga u drugu posudu. Na ovoj

masti popržimo povrće i luk dok ne

omekša, vratimo meso, posolimo,

popaprimo i sve zajedno pokriveno

pirjamo. Naribamo malo muškatnog

oraščića, cimeta i zalijemo prošekom ili

ako nemamo slatkim crnim vinom, te

dodamo 2-3 žlice u kojoj smo marinirali

meso tekućinom. Dodamo i malo pira od

rajčice. Kad sve dobro prokuha, dolijemo

juhu ili temeljac ili vodu da meso bude

pokriveno. Pašticada se mora kuhati

najmanje 3 sata dok meso ne omekša a

umak postane dovoljno gust i poželjno je

da bude tamniji umak . Ako je umak

pregust dolijeva sa juhom temeljcem ili

vodom. Ako je umak prerijedak dodajte

malo ili krušnih mrvica ili zobenih

mekinja, ali neće biti potrebno jer se

lijepo zgusne. Kad meso sasvim omekša,

izvadimo ga, narežemo tankim nožem na

tanke ploške,debele kao prst ne pretanko

, složimo u drugu posudu , zatim

propasiramo umak u kojem se pirjalo i

prelijemo meso propasiranim sokom,

dodamo šljive i kuhamo cca 30 minuta.

Poslužimo uz njoke.

5

CROATIA

DUBROVAčKA ROZATADUBROVNIK ROZATA

DESSERT

Half a litre of milk

6 dessert spoons of sugar

6 eggs

lemon zest

1-2 tea spoon of vanilla sugar

1 tea spoon of rose liquer

For the caramel:

5-6 dessert spoons of sugar

water

3/4 klaasi KRUUPE

1 liiter kooritud ja 4 tükeldatud KARTULEID

1 tl SOOLA

100 g PEEKONI LÕIKE

1 SUUR SIBUL

500 ml mlijeka

6 žlica šećera

6 jaja

1 korica limuna

1 vanilin šećer

1 žličica rozulje

Karamel:

5-6 žlica šećera

Voda

Preparation:

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.

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ESTONIA

MULGIPUDERPOTATOES AND GROATS MASH

MAIN DISH

3/4 klaasi KRUUPE

1 liiter kooritud ja 4 tükeldatud

KARTULEID

1 tl SOOLA

100 g PEEKONI LÕIKE

1 SUUR SIBUL

3/4 glass of GROATS

1 litre peeled, sliced in to 4,

POTATOES

1 tbsp SALT

100 g BACON SLICES

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

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.

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ESTONIA

KAMAKAMA

DESSERT

KAMAJAHU

KEEFIR

SUHKUR (VÕI MESI)

KAMA FLOUR

KEFIR

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.

HEAD ISU!

8

FRENCH GUYANA

DONGOUÉ DE CREVETTES AU LAIT DE COCO

MAIN DISH

Dongoués : 250 gr de farine, 1

cuillère à soupe de beurre, 10 cl

d'eau, 3 pincées de sel

1 kg de crevettes

1 verre de lait de coco

2 citrons verts

1 bouquet garni (persil, ciboulette,

céleri, thym)

1 oignon

3 gousses d'ail

2 cuillères à soupe d'huile

2 tomates

sel, poivre, eau

2 pincées de poudre de bois d'inde

The « Dongoués » dough : 250 gr of

flour, 1 tablespoon of butter, 10 cl of

water, 3 pinches of salt

1 kg of prawns

1 glass of cononut milk

2 limes

1 pack parsley, chives, celery, thime)

1 onion

3 garlic cloves

2 tablespoons of oil

2 tomatoes

salt, pepper, water

2 pinches of « bois d'inde » also called

« pimenta racemosa »

DONGOUÉ OF PRAWNS WITH COCONUT MILK

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 MARACUDJAPASSION FRUIT ICE CREAM

DESSERT

8 fruits de la passion

3 yaourts nature (375g de yaourt nature)

250g de lait concentré sucré

8 passion fruits

3 plain yoghurts

250g of sweetened condensed milk

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)

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.

6 - Déguster lorsque la glace est prise (environ 6 heures au congélateur).

10

GEORGIACHAZAPURICHAZAPURI

MAIN DISH

შაქარი - 1 ს.კკვერცხი - 2

მარგარინი - 50 გკარაქი - 100 გსახაჭაპურე ყველი - 1.400 კგფქვილი - 1 კგმარილი - 1 ჩ.კსაფუარი - 1 ს.კტაბულა

Bread flour: 200 grams

Water: 150 grams

Yeast: 5 grams

Milk powder: 20 grams

Egg: 2 pieces

Salt: half a teaspoon;

Sugar: 5 grams

Sulguni: 350 grams

Butter: 10 grams

Margarine: 20 grams

Oil: 20 grams

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!

ნახევარ ლიტრი თბილ წყალში გახსენით 1 კოვზი შაქარი. შემდეგ ჩაამატეთ საფუარი და დატოვეთ 10 15 წუთი, მორევის გარეშე. საფუარი რომგადნება და ქაფად გადაიქცევა, დაამატეთ 1 კოვზი მარილი. შემდეგ ამ საფუვრიან წყალს ჩაამატეთ გამდნარი, შეგრილებული კარაქისა დამარგარინის ნარევი (ან მთლიანად კარაქი). შემდეგ შეურიეთ გაცრილიფქვილი და მოზილეთ ცომი. დადგით სითბოში ასაფუებლად. დაახლოებით1-1.5 საათში ცომი გაფუვდება. ამასობაში გახეხეთ ან დაფხვენით ყველი. შეურიეთ 2 კვერცხის ცილა. გულებს შეურიეთ 2 ს.კ წყალი და ამდენივეზეთი. ის ხაჭაპურებს ზემოდან უნდა გადავუსვათ. ცომი 4 ნაწილად გაყავით. ყველიც ასევე. ცომს ადროვეთ რამდენიმე წუთი ხელახლაამოფუება, თითოეული ნაწილი გააბრტყელეთ და ჩაუდეთ ყველი. მოუკარით თავი და კვლავ გააბრტყელეთ. ზემოდან გადაუსვით კვერცხისგულის ნარევი და გამოაცხეთ 250 გრადუსზე გახურებულ ღუმელში.

11

GEORGIAELARGIELARGI

DESSERT

ღერღილი – 1 კგსიმინდის ფქვილი – 1 ჩაის ჭიქაყველიწყალი – 1 ლიტრა

Axillary: 1 kg

Corn flour : 1 cup of tea

Cheese

Water: 1 litre

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.

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.

ელარჯისთვის დაგჭირდებათ ღერღილი, რომელიც კარგად უნდა გარეცხოთ. შემდეგ ქვაბშიჩაასხით წყალი და ჩაყარეთ გარეცხილი ღერღილი. როცა ადუღდება, დაბალ ცეცხლზე დააყენეთ.

ერთი საათის განმავლობაში ხარშეთ. კარგად რომ მოიხარშება, დაუმატეთ სიმინდის ფქვილი დასწრაფად ურიეთ, რომ არ მიიწვას. მასა სქელი, ფაფისმგავარი უნდა გახდეს. შემდეგ დატოვეთდაბალ ცეცხლზე დაახლოებით 40 წუთი.

ამის შემდეგ ყველი (სასურველია სულგუნი) დაჭერით თხელ ნაჭრებად და ჩაყარეთმომზადებულ ღომში. ყველის რაოდენობას თავად განსაზღვრავთ. კარგად აურიეთ და კიდევერთი წუთის განმავლობაში დატოვეთ დაბალ ცეცხლზე.

12

GREECEΚριθαράκι με μοσχαρίσιο κρέας

KRITHARAKI WITH BEEF

MAIN DISH

1 κιλό μοσχαρίσιο κρέας500 γραμμάρια κριθαράκι¾ κούπας ελαιόλαδο7-8 κούπες από το ζουμίσπιτική σάλτσα ντομάταςαλάτι, πιπέρι

1 kilo of beef

500gr kritharaki (a kind of pasta)

¾ Cup olive oil

7-8 Cups juice from the meat

Homemade tomato sauce

Salt and pepper

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.

1. Βράζουμε το κρέας μέχρι να μαλακώσει2. Αδειάζουμε το κριθαράκι στο ταψί3. Βάζουμε τα κομμάτια του κρέατος4. Προσθέτουμε τη σάλτσα, το ελαιόλαδο, το ζουμί από το κρέας5. Αλάτι και πιπέρι6. 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.

13

GREECEΡΥΖΟΓΑΛΟ

RIZOGALO (RICE AND MILK)

DESSERT

3/4 φλ. ρύζι γλασέ ή Καρολίνα1 πρέζα αλάτι2 φλ. νερό1/2 φλ. ζάχαρη5 φλ. φρέσκο γάλα1/4 κ.γλ. κοπανισμένη μαστίχα2 κ.σ. κορν φλάουρκανέλα για το πασπάλισμα

¾ cup rice

1 pinch of salt

2 cups water

2 cups of sugar

5 cups fresh milk

¼ teaspoon Chios mastic

2 tablespoons corn flour

Cinnamon

Ξεκινάμε το παραδοσιακό μαστιχάτο ρυζόγαλο, βάζοντας σε μία κατσαρόλα το ρύζι με το νερό και το αλάτι.Σιγοβράζουμε για 10 λεπτά, μέχρι να σκάσει το ρύζι. Προσθέτουμε κατόπιν το γάλα, τη ζάχαρη και τη μαστίχα καιανακατεύουμε. Όταν το ρύζι βράσει, τότε διαλύουμε το κορν φλάουρ σε μισό φλ. κρύο νερό κι ανακατεύοντας τορίχνουμε 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

HUNGARYBOGRÁCSOS PÖRKÖLTSTEW IN A STEW - POT

MAIN DISH

Hozzávalók:

4 kg hús (lehet sertés, marha, kecske)

15-20dkg füstölt szalonna

4-5 fej vöröshagyma

4 dkg pirospaprika

8 dkg só

3-4 dkg őrölt bors

2-3 db paprika

3 db paradicsom

1-2 dl vörösbor

3 gerezd fokhagyma

csemege- csípős paprikakrém ízlés

szerint

Ingredients:

4 kg meat (can be pig, beef, goat)

15-20 dkg smoked bacon

4-5 onions

4 dkg red pepper

8 dkg of salt

3-4 dkg grinded pepper

2-3 peppers

3 tomatoes

1-2 dl red wine

3 cloves of garlic

delicious paprika cream to taste

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:

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

fire. Serving with noodles or boiled potatoes15

HUNGARYMÁKOS BEJGLIPOPPY SEED CAKE

DESSERT

Hozzávalók a tésztához:

8 dl tej

5 gramm élesztő

15 dkg olvasztott vaj

1 kg liszt

2 tojássárgája

1 egyész tojás

15 dkg cukor

1 csipet só

0,5 dl olaj

Hozzávalók a töltelékhez:

40 dkg mák

30 dkg cukor

1 evőkanál fahéj

Ingredients for dough:

8 dl milk

5 grams of yeast

15 dkg of melted butter

1 kg flour

2 egg yolks

1 egg

15 dkg sugar

1 pinch of salt

0,5 dl oil

Ingedients for filling

40 dkg poppy

30 dkg sugar

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. 16

IRELANDÉIREIRELAND (A TYPICAL IRISH DINNER)

MAIN DISH

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.

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

IRELANDPÍOG ÚLL AGUS CUSTARDAPPLE TART AND CUSTARD

DESSERT

For the Pastry:

225g (8oz) plain flour, extra for dusting

2 Tblsp icing sugar

100g (4oz) butter, diced and chilled

2 Large egg yolks

2-3 Tablespoons ice-cold water

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

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.

For the Filling:

900g (2lb) Bramley cooking apples

100g (4oz) caster sugar

¼ tsp ground cinnamon

Good pinch of ground cloves, 1 tblsp

milk

For the Custard:

5 Egg yolks

3 Tblsp caster sugar

½ Vanilla pod, split in half and seeds scraped out

300ml (½ pint) milk

100ml (3½ fl oz) cream

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

ITALYPIZZAITALIAN PIZZA

MAIN DISH

19

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

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

ITALY

DESSERT

IL TIRAMISÙTHE 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)

20

LATVIA

MAIN DISH

BUKSTIņPUTRABUKSTINU PORRIDGE (AN OLD LATVIAN RECIPE)

Barley groats - 1 glass

Potatoes – 3

Carrots – 1

Onion – 1

Milk – 1 glass

Butter – 1 tsp

Broth (or water) – 1 l

Salt, pepper

Miežu putraimi – 1 glāze

Kartupeļi – 3 gab.

Burkāns – 1 gab.

Sīpols – 1 gab.

Piens – 1 glāze

Sviests – 1 ēdamk.

Buljons (vai ūdens) – 1 l

Sāls un pipari – pēc garšas

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.

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

DESSERT

LATVIAN BREAD SOUPLATVIAN BREAD SOUP

600 g rye bread (black bread)

8 glasses of water

100 – 150 g dried fruit (raisins, apricots,

dark plums, apples)

130 g sugar

70 g cranberries

a bit of cinnamon

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.

• Step 5: Cool it in the fridge. Serve it cold with whipped cream. Enjoy!

600 g rupjmaizes8 glāzes ūdens130 g cukura100-150 g žāvētu augļu (āboli, aprikozes, rozīnes, melnās plūmes)70 g dzērveņu (var arī nebūt)Kanēlis1 glāze putukrējuma

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

LITHUANIACEPELINAILITHUANIAN POTATO – MEAT DUMPLINGS (CEPELINAI)

MAIN DISH

For the Meat Filling:

1 Pound ground pork (or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal)

1 Medium onion (peeled and finely chopped)

1 Teaspoon salt

1/4 Teaspoon pepper

1 Large beaten egg

For the Dumplings:

8 Large Idaho potatoes (peeled and finely grated – not shredded)

2 Large Idaho potatoes (peeled, boiled and riced)

1 Medium onion (peeled and finely grated)

1 Teaspoon salt, more or less to taste

For the Gravy:

1/2 Pound bacon (diced)

1 Large chopped onion

1 Cup sour cream

Black pepper to taste

1 to 2 Tablespoons milk (if necessary)

12 vienetų bulvių (žalios)

3 vienetai bulvių (virtos)

šiek tiek druskos

ĮDARUI:

500 gramų faršo

1 vienetas svogūnų

šiek tiek druskos

šiek tiek juodųjų pipirų

PADAŽUI:

1 vienetas svogūnų

2 šaukštai taukų (tirpinti)

šiek tiek spirgučių

šiek tiek grietinės

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 SūRISAPPLE CHEESE! TRADITIONAL LITHUANIAN CANDY

DESSERT

1,3 kg Granny Smith obuoliai (8 dideli obuoliai)215 gramų cukraus2 cinamono lazdelės2 vanilės pupelės, supjaustytos ir sėklos išgrauotos

1,3 kg Granny Smith apples (8 large apples)215 Grams sugar2 Cinnamon sticks2 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

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 benecessary. I usually keep it like this during 2 days (turn oven off for the night) until the cheese dries well.

24

MACEDONIAМакедонски специјалитет –АЈВАРMACEDONIA TRADITIONAL DISH - AJVAR

MAIN DISH

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

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.

Ајварот е еден од најтрадиционалните македонски специјалитети . Него го приготвуваме за зимница секоја есен. 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 неколкучасови .Се става сол . Потоа откако добро ќе се спржи ајварот , го собираме во тегли и за време на зимата гојадеме намачкан на леб . Многу е вкусен во придружба на сирење .

25

MACEDONIA

Сутлијаш ( пудинг од ориз ) SUTLIJAS – RICE PUDDING

DESSERT

1 cup od rice ,

1 cup of milk

2 cups of water

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

pudding . It is very easy to make. Kids love this desert very much .

1 филџан ориз1 филџан млеко2 филџани водамалку шеќер и ванила.

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

26

MALTAPASTIZZI TRADIZZJONALI MALTINMALTESE TRADITIONAL PASTIZZI

MAIN DISH

Għaġina:

Dqiq ta '14 oz

Ilma

Piz ta 'melħ

Tqassir artab ta '2 oz

2 oz marġerina

Mili:

Ricotta ta '14 oz

4 Bajd

Bżar

Pastry:

14 Oz flour

Water

A pinch of salt

2 Oz soft shortening

2 Oz margarine

Filling:

14 Oz ricotta

4 Eggs

Pepper

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.

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.

27

MALTAIMQARETIMQARET (MALTESE TRADITIONAL DESSERT)

DESSERT

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. .

13. Place the Imqaret into the oven for 18 minutes.

14. Top them with icing sugar.

Pastry:

320 ml water

200 grams butter

1 Tsp baking powder

1 Tbsp lightly crushed aniseeds

830 grams flour

Vegetable oil

Icing sugar

Filling:

Pitted dates chopped

800 grams pitted dates chopped

2 Lemon, 2 orange, and 2 clementine

1 Tbsp lightly crushed aniseeds

1 Tbsp aniseed liqueur

Juice of 2 oranges and 2 clementine

2 Tsp vanilla essence

2 Tsp cinnamon

2 Tsp cloves

Għaġina:

320 ml ilma

200 gramma butir

Trab tal-ħami ta '1 Tsp

1 tbsp ħafn imfarrak b'mod ħafif

830 gramma dqiq

Żejt veġetali

Zokkor bis-silġ

Mili:

Dati imtaqqbin imqattgħin

800 grammi ta 'dadi mqatta' mqatta

2 Lumi, 2 oranġjo, u 2 clementina

1 Tbsp ħafn imfarrak b'mod ħafif

1 Tbsp likwidu tal-anisi

Meraq ta '2 larinġ u 2 clementina

Essenza ta '2 tsp vanilla

2 Tsp tal-kannella

2 Qxur tat-tuffieħ

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.

28

NORWAYKJøTTKAKER MED BRUN SAUSNORWEGIAN MEATBALLS WITH GRAVY

MAIN DISH

400 g kjøttdeig

11⁄2 ts salt

1⁄4 ts pepper

1⁄4 ts malt muskat

1⁄4 ts malt ingefær

2 ss potetmel

11⁄2 dl vann eller melk

Brun saus:

4 ss smør

4 ss hvetemel

1 l kjøttkraft eller buljong

1⁄2 ts salt

1⁄4 ts pepper

400 grams minced meat

1 ½ teaspoons salt

¼ teaspoons fine nutmeg

¼ teaspoons pepper

¼ teaspoons ginger

2 tablespoons cornflour

5 ounces water or milk

Brun saus (brown sauce):

4 tablespoons butter

4 tablespoons flour

4 cups broth

½ teaspoons salt

½ teaspoons pepper

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!

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.

29

NORWAY

SVELERSVELER (PIKELETS)

DESSERT

185ml Melk

1 egg

150g siktet hvetemel

1 ss sukker

Smeltet smør, litt ekstra til servering

Honning til servering

¾ cup (185ml) milk1 egg1 cup (150g) self-raising flour1 tablespoonful caster sugarMelted butter, to brush, plus extra knobs to serveHoney, 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.

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

POLANDKOTLET MIELONY Z FRYTKAMI I SURÓWKą Z MARCHEWKIMEATLOAF WITH CHIPS AND CARROT SALAD

MAIN DISH

Mielone mięso z indyka

Cebula

Płatki owsiane

Jajko

Smalec gęsi

Ziemniaki

Oliwa

Sól

Pieprz

Ziola

Przyprawy

Minced turkey

Onion

Oatmeal

An egg

Goose lard

Potatoes

Carrot and black turnip

Oil

Salt

Pepper

Herbs

Spices

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

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 przyprawami6. Pokrój ziemniaki, rozprowadź oliwę. Włóż do piekarnika na 30 minut.

31

PORTUGALCODFISH DISH AS MADE BY BRÁSBACALHAU À BRÁS

MAIN DISH

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.

600 g bacalhau demolhado

1 Kg batatas

3 Unidades de cebolas

2 Dentes alho

6 Unidades de ovos

2 dl Azeite

Q.b. salsa picada

Qb. sal e pimenta

Q.b. azeitonas pretas

600g Dry & Salted Cod that has been soaked

1Kg Potatoes

3 Onions

3 Cloves of garlic

6 Eggs

30ml of extra virgin olive oil

A handful l of chopped parsley

Salt & Black Pepper

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.

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.

32

PORTUGALARROZ DOCECREAMY RICE PUDDING

DESSERT

1 Chávena grande arroz carolino

1+1/2 chávena grande água quente

¾ Chávena grande açúcar

2 Limões casca translúcida

1 Pau de canela

2+1/2 chávena grande leite meio-gordo morno

1 Colher sopa margarina vegetal

Canela em pó

Sal q.b.

1 Cup of starchy white rice

1,5 Cups of hot water

¾ Cup of granulated white sugar

The Rind of one lemon, only the yellow part.

1 Cinnamon stick

2,5 Cups of whole milk

1Tblsp of butter

Cinnamon Powder

Salt

This rice pudding is a very traditional dish and these recipes are often handed down by

our grandmothers, each family has its own secrets.

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.

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

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.

O arroz doce é um prato muito tradicional e estas receitas são muitas vezes transmitidas

pelas nossas avós sendo que cada família tem os seus próprios segredos.

33

ROMANIAFASOLE USCATÅ CU CIOLANDRIED BEANS WITH SMOKED PORK200 g Fasole uscată

200 g Ciolan (1 felie)

Ceapă 1 bucată, 1 morcov, 1 pătrunjel

Condimente (sare, piper, dafin) după gust

2 lg ulei

- 200 g Dry beans

- 200 g Pork (one slice)

- Onion 1 piece, 1 carrot, 1 parsley, 1 red pepper

- Spices (salt, pepper, bay) to taste

- 2 lg of oil

MAIN DISH

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.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

ROMANIAGOGOȘI PUFOASE (15)DOUGHNUTS (15)300 ml Lapte (apă minerală)

20 g Drojdie proaspătă (cât o nucă)

25 ml Ulei

1 Lingură zahăr

2 Ouă

Coaja rasă a unei lămâi (coaja rasa a unei portocale)

1 Plic vanilie

Un praf sare

500 g Faină

300 ml Milk (mineral water)

20 g Fresh yeast (as much as a nut)

25 ml of oil

1 Tablespoon sugar

2 Eggs

The bark of a lemon (the bark of an orange)

1 vanilla

Salt

500 g of flour

DESSERT

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

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

SERBIAКарађорђева шницлаKARADJORDJE’S STEAK

MAIN DISH

500 грама свињетине без костију150 грама кајмака2 јајабрашнопрезле (хлебне мрвице)

Со

500 g boneless pork steaks

150 g kajmak (Serbian creamy dairy product) –

you can use some cream cheese instead

2 eggs

Flour

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.

1. Свињске шницле излупати да буду танке и мекане, па на сваку ставити мало кајмака.

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).

4. Пржити у врућем уљу до златне жуте боје.

36

SERBIAВанилице

VANILICE – THE LITTLE VANILLA COOKIES

DESSERT

200 грама шећера у праху1 махуна ваниле исечена на комадиће300 грама масти250 грама кристал шећера1 јаје2 жуманцасок од једног лимуна 1 кашичица фино рендане лимунове корице250 грама млевених ораха600 грама брашнаџем од шипака или кајсија

200 grams confectioners' sugar1 vanilla bean, cut into 1/2 inch pieces300 grams lard (ideally leaf lard)250 grams granulated sugar1 whole egg2 egg yolksJuice of one lemon1 teaspoon finely grated lemon zest250 grams ground walnuts600 grams all-purpose flourRose hip or apricot jam

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 days before

serving.

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 надобро побрашњену радну површину и разваљати на дебљину од око пола центиметра. Обложити два плехапапиром 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 пребацитина решетку или равну површину док се потпуно не охладе. Када су потпуно хладни, сваки кексић намазати џемом ипоклопити другим кексићем.

Сваки тако добијен "сендвич" добро уваљати у ванилин шећер, ставити их у лимену кутију и чекати један до двадана пре сервирања.

37

SLOVENIAPOHORSKI LONECPOHORSKI HOTPOT

MAIN DISH

15 dkg gob

15 dkg kuhanega ješprenja

15 dkg svinjskega mesa

15 dkg telečjega mesa

15 dkg divjačinskega mesa

20 dkg krompirja

1 velika čebula

2 korenčka

10 dkg slanine

4 stroki česna

šopek peteršilja

začimbe: sol, poper, lovorov list, šetraj, majaron

žlica ali dve vina ali balzamičnega kisa

maščoba

15 dkg mushrooms

15 dkg cooked barley

15 dkg pork meat

15 dkg veal meat

15 dkg game meat

20 dkg potatoes

1 big onion

2 carrots

10 dag diced bacon

4 cloves of garlic

1 sprig parsley

Seasoning: salt, pepper, bay leafs, savory,

marjoram

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

SLOVENIAKREMNA REZINAKREMNA REZINA – A VANILLA AND CUSTARD CREAM CAKE DESSERT

DESSERT

6 jajc

15 dag ostre moke

25 dag sladkorja

1 l mleka + 1 dcl hladnega mleka

1 vanilin sladkor

0,5 dcl ruma

1 listnato testo

sladka smetana

6 eggs15 dag flour (coarse-grained)25 dag sugar1 l of milk + 1 dcl of cold milk1 vanilla sugar0,5 dcl rum2 puff pastry sheets 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.

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.

Let it rest in the refrigerator for one day. Serve chilled and diced.

39

SPAINPASTELAPASTELA4 Muslos de pollo (con o sin hueso)

1 Cebolla / 3 huevos

100g de agua o caldo de pollo

Un manojo de perejil / 1 cucharadita de azúcar

1/2 Cucharadita de sal / 1 cucharadita llena de mezcla de especias

2 Cucharaditas de canela / Azafrán

Petróleo / De 8 a 16 hojas de pasta de ladrillo.

50g de mantequilla derretida / 1 yema de huevo / 125 g de almendras

75g de vaso de azúcar

MAIN DISH

Pastela, es una clase del hojaldre hecho con masa rellena

a base de cebolla, carne de pollo, perejil y almendras. Es

un curioso plato que mezcla lo dulce y lo salado con el

perfume de la canela. Es un plato de esta que se sirve al

principio de la comida.

Pastela The pastry is a kind of puff pastry made with

stuffed dough based on onion, and chicken, parsley and

Almonds. It is a curious dish that mixes the sweet and the

salty with a litttle of cinnamon. It's a dish of this what It is

served at the beginning of the meal.

4 Chicken drumsticks (with or without bone)

1 Onion / 3 eggs

100g of water or chicken broth

A bunch of parsley / 1 teaspoon of sugar

1/2 Teaspoon salt / 1 teaspoon full of spice mix

2 Teaspoons of cinnamon / Saffron

Oil / From 8 to 16 sheets of pasta brick

50g Melted butter / 1 egg yolk / 125g of almonds

75g of sugar glass

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.

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

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.

40

SPAINCUSCÚS DULCESWEET COUSCOUS

500 gr de cuscús de grano mediano

3 Vasos de leche

1 Cucharita de agua de azahar

Sal

Canela

Azúcar glas

100 gr de pasas

150 gr de almendras fritas

2 Cucharadas de aceite de oliva

1 Cucharada de mantequilla

500 gr of medium grain couscous

3 Glasses of milk

1 Teaspoon of orange blossom water

Salt

Cinnamon

Incing sugar

100 gr of raisins

150 gr of fried almonds

2 Tablespoons of olive oil

1 Tablespoon butter

DESERT

Sweet couscous is a traditional Berber dish made from wheat

semolina. It is the main dish in many villages of North Africa and in

some families they cook it daily since, this can be sweet o salt. For

dessert this contains semolina, raisins, chopped almonds to taste

and cinnamon. It usually goes accompanied by tea.

El cuscús dulce es un plato tradicional bereber hecho a base de

sémola de trigo. Es el plato principal en muchos pueblos del norte

de África y en algunas familias lo cocinan diariamente ya que puede

ser dulce o salado. El cuscús dulce lleva sémola, pasas, almendra

picada al gusto y canela. Suele ir acompañado de té.

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).

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

SWEDENKÖTTBULLAR I GRÄDDSÅS – PÅ SVENSKASWEDISH MEATBALLS IN CREAM SAUCE

600 Gram blandfärs

Gul lök1 st

2 dl Köttbuljong

0,5 dl Ströbröd

3 dl Grädde

Smör till stekning

2 Msk senap, söt

Salt

1 St ägg

2 dl Mineralvatten

Svartpeppar

Persilja, hackad

600 Grams of minced meat

1 Yellow onion

2 dl Meat broth

0,5 dl Breadcrumbs

3 dl Cream

Butter for frying

2 Msk sweet

Salt

1 Egg

2 dl Mineral water

Black pepper

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.

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.

MAIN DISH

42

SWEDENKLADDKAKASWEDISH CHOCOLATE CAKE

100 Gram smör

2 St ägg

2.5 dl Strösocker

4 Msk kakao

2 Tsk vaniljsocker

1 dl Vetemjöl

0.5 Tsk salt

100 Gram butter

2 Eggs

2,5 dl Sugar

4 Table Spoons of cocoa

2 Tea spoons of vanilla sugar

1 dl Flour

0.5 Tea spoon salt

DESSERT

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.

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.

43

THE NETHERLANDSHUTSPOTHOTCHPOTCH

750 grams of crumbly potatoes

750 grams of carrots

1 large onion

25 grams of butter

50 ml of milk

pinch of salt and pepper

750 gram kruimige aardappelen

750 gram wortels

1 grote ui

25 gram boter

50 ml melk

snufje zout en peper

MAIN DISH

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.

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.

Hutspot is een typisch

Nederlands gerecht. Je kunt

het in restaurants eten, maar

je kunt het ook zelf maken.

Hotchpotch (‘hutspot’ in Dutch) is

a typical Dutch dish. You can find

it in restaurants but you can also

make it yourself.

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

VLAFLIPVLAFLIP

410 gram aardbeien siroop

0.5 Liter vanilla vla uit een pak van de

winkel

0.5 Liter aardbeien yoghurt uit een pak

van de winkel

Chocolade vlokken

410 gram strawberry syrup

0.5 Liter vanilla custard from a pack out of the

shop

0.5 Liter strawberry yoghurt from a pack out of the

shop

chocolate sprinkles

DESSERTTake 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.

We hebben gekozen voor ‘vlaflip’. Het is

een combinatie van yoghurt en vla. Het is

echt heel erg lekker. Je kunt er ook nog

fruit op doen en dan ben je klaar.

We chose strawberry “vlaflip”. It’s

a mix of yoghurt and custard. It is

really delicious. You can also put

some fruit on it and done.

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.

45

TURKEYKARNIYARIKKARNIYARIK

Adet küçük boy patlıcan (büyük ise ikiye bölebilirsiniz)

2 Adet orta boy soğan

1 Adet domates

8 Adet yeşil biber

4 Diş sarmısak

1 Yemek kaşığı salça

Sıvıyağ, tuz, karabiber, kırmızıbiber

200 gr Cekilmiş et

4 Pcs medium eggplant

3 Tablespoons olive oil

1 Unit oversized onion

3 Teeth garlic

300 Grams mince

1 Unit large tomato

2 Units medium green pepper

1/4 Bundle parsley

1 Tea spoon salt

1/2 Tea spoon black pepper

1/4 Tea spoon allspice

MAIN DISH

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.

8. Cook for 30 minutes in a 170 degree preheated oven.

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

46

TURKEYKÜNEFEKÜNEFE

Künefe için

500 gram kadayıf

300 gram künefe peyniri

200 gram erimiş tereyağı

Şerbeti için

3 Su bardağı su

2,5 Su bardağı toz şeker

3-4 Damla limon suyu

Tavayı yağlamak için;

1-2 Yemek kaşığı tereyağı

1 Yemek kaşığı pekmez

Syrup

1 Cup water

1 Cup sugar

Kunefe Kadayif

150g Shredded kadayif dough

100g Butter

1 Tbsp extra butter to brush the pan

100g Unsalted melting cheese, chopped

1 Tsp ground pistachio for topping

DESSERT

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.

12. Let it absorb the syrup and serve immediately while it’s still hot with ground pistachio on the top.

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

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.

47

UKRAINEПолюшки

POLUSHKI

Картопля 1 кгЯйця 1-2

Картопляний крохмаль 1 столова ложкаБорошно 1-2 склянкиСільСвинячий беконЦибуля

Potatos: 1 kilo

Eggs: 1-2

Potato starch: 1 tablespoon

Flour: 1-2 glasses

Salt

Pig bacon

Onion

MAIN DISH

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.

1. По-перше, ви повинні зробити міцне тісто, посипати борошном дошку та утворитиневеликі "ковбаски".

2. Далі треба порізати бекон тонко, покласти на сковорідку і обсмажити з нарізаноюцибулею.

3. Потім зварити "полюшки", злити воду, промити холодною водою, викласти натарілку і полити смаженим беконом і цибулею.

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UKRAINEМлинці

PANCAKES

5 яєць3 чашки молока2 чашки борошнаЦукорсільмасло

5 Eggs

3 Cups of milk

2 Cups of flour

Sugar

Salt

Oil

DESSERT

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!

1. ретельно збити яйця ручним змішувачем,

2. додайте 3 склянки молока, 50 г розтопленого масла, ретельно перемішайте3. додайте 1-2 столові ложки цукру, 1 чайну ложку солі, безперервно перемішуючи,

4. додайте 2 склянки пшеничного борошна (краще, щоб лити рідину в борошно тонкимструменем)

5. застити гарячу пательню маслом і випікати млинці з обох боків.

6. Приємно подавати млинці зі сметаною або варенням!

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