Enjoy your meal

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ABOUT THE PROJECT

In school years 2013/214 and 2014/2015 our school participated in a two-year international Comenius project We Love Nature – Nature Loves Us. Our partner schools came from Italy, Turkey and Poland. The aim of the project was to arouse or increase our awareness of the importance of the nature conservation in 21st century. Topics that were paid special attention to in these two years were global warming, water sources conservation, recycling, healthy eating, pollution, soil erosion and conservation of endangered species. During the project we had four meetings of participating teachers and pupils once in each country. The aims of the meetings were joining the students’ creativity, exchanging ideas as well as being together and communicating in English language while learning about each other’s countries and cultures, their tradition, languages and the way of life. Sonja Grilc, Slovenian project coordinator

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ABOUT THE RECIPES

Comenius Project - We Love Nature–Nature Loves Us - joined the participants of the four countries in the unforgettable memories, followed by this booklet. On our visits, get-togethers and explorations we tasted many dishes we had not known before. These are dishes that were on the plates of our ancestors. What did people use to eat in Poland, Italy, Turkey and Slovenia? Is the highly caloric fast food which is often served today also healthy? We believe it is not and therefore we wanted to revive traditional cuisine and present it to young people. Culinary evenings that we had proved that such food is very tasty. We also know that it is healthy as it is locally produced and the ingredients have not travelled thousands of miles. You can believe us we enjoyed the diversity of food as much as learning about it and specially tasting new dishes. You can smell these old and freshened up recipes in this booklet. They have convinced us all. This is still the right thing. "Food should be your medicine and your medicine should be your food," are the words of Hippocrates, the ancient Greek physician. That’s why we should consume the medicine the nature has always offered us because the nature loves us, perhaps even more than we love it. Enjoy your meal! Vika Šuštar

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TABLE OF CONTENTS

ABOUT THE PROJECT ......................................................................................................................... 3

INTERACTIVE COOKERY BOOK...................................................................................................... 3

ABOUT THE RECIPES .......................................................................................................................... 4

PASTA ALL’AMATRICIANA ............................................................................................................... 6

MELANZANE ALLA PARMIGIANA ................................................................................................. 7

CAPRESE CAKE ................................................................................................................................... 10

PASTIERA NAPOLETANA ............................................................................................................... 11

PORK CHOPS ........................................................................................................................................ 12

POLISH BIGOS ...................................................................................................................................... 14

PIEROGI Z SEREM .............................................................................................................................. 15

ŻUREK ..................................................................................................................................................... 16

VEGETABLE SALAD .......................................................................................................................... 17

POPPY-SEED CAKE ............................................................................................................................ 17

MAZUREK .............................................................................................................................................. 19

BUCKWHEAT ŽGANCI ...................................................................................................................... 22

POTICA .................................................................................................................................................... 24

JOTA ......................................................................................................................................................... 25

HOMEMADE BLACK PUDDING WITH SAUERKRAUT ........................................................ 26

FİLLED RED PEPPERS ...................................................................................................................... 27

QUINCE DESSERT .............................................................................................................................. 29

CHICKEN IN A CASSEROLE ............................................................................................................ 30

KIDNEY BEANS ................................................................................................................................... 31

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PASTA ALL’AMATRICIANA It is one of the symbols of the Italian culinary tradition. The original recipe comes from Amatrice, a village not far from Rome. In the past the dish was eaten by poor people, in particular by shepherds, and it was without tomato sauce, but when America was discovered tomatoes arrived in Europe so they were added to the original recipe. Ingredients: (for 4 people): 400 gr pasta (spaghetti) 1 chilli 1 spoon of olive oil 1 glass of white wine Pepper 75 gr of “pecorino” (sheep’s milk cheese) and parmesan 100 gr of “guanciale” (lard from the pig’s cheek) 350 gr of peeled tomatoes or tomato sauce. How to make: Cut the bacon into small cubes and fry it lightly in a pan together with oil and pepper. When the lard is roasted, pour some white wine and let it evaporate, then take it off the pan. In the same pan put the tomato sauce or the peeled tomatoes

in it and cook for about ten minutes. In the meanwhile cook pasta and after having drained it, put it in the pan with the sauce and then add the lard. Still-fry the pasta for a few seconds, put some pepper and add grated parmesan and “pecorino”.

http://www.lucianopignataro.it

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MELANZANE ALLA PARMIGIANA

Aubergines with parmesan cheese Ingredients: 2 large aubergines 1 tin tomato sauce 1 small onion 2 garlic cloves Olive oil Salt and pepper 30 gr flour Toasted breadcrumbs Fresh basil 150 gr mozzarella cheese ½ cup grated parmesan cheese How to make: Slice the aubergines. Salt on both sides and leave the slices in a colander, so that any bitter juice can dry away. Prepare the tomato sauce: fry onion and garlic until they are soft, but not browned. Add the tin of tomatoes and a teaspoon of salt, then heat the sauce. Mix some plain flour with salt and pepper in a plate and dredge each slice with the seasoned flour (on both sides) before frying them in the olive oil. Drain the slices well on paper towels and keep warm. Butter a baking dish, sprinkle the bottom with toasted breadcrumbs, shaking off the excess. Layer the aubergine slices, the tomato sauce, some fresh basil leaves, slices of mozzarella cheese and grated parmesan. Repeat these layers to use up all ingredients, finishing with sauce topped only with parmesan cheese. Bake at 200°C for about 30 minutes. They can be served hot or cold, preferably with fresh bread.

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MELANZANE ALLA PARMIGIANA

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CAPRESE CAKE This cake is a typical dessert of the wonderful isle of Capri, opposite Naples. Ingredients: 200 gr shelled and peeled almonds 200 gr butter 200 gr sugar 200 gr dark chocolate 5 eggs Powdered sugar to garnish. How to make: Cook the butter in a bain-marie together with the chocolate. Put the almonds in a blender and chop them intermittently, so that the blades do not get warm and almonds do not lose their oil. Work the egg yolks and sugar. Add the melted chocolate and butter. Add the almonds. Whisk the egg whites until stiff and incorporate them gently to the mixture. Pour the mixture into a pie-dish covered with baking paper. Bake in preheated oven at 180°C for about an hour, then let it cool. Dredge the cake with powdered sugar.

http://cosacucino.myblog.it

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PASTIERA NAPOLETANA It’s a typical cake from Naples, eaten especially at Easter time. Ingredients: 580 gr curd cheese 580 gr sugar 8 eggs 580 gr cooked wheat Orange blossom flavour Grated lemon peel 70 gr candied fruit Ingredients for the shortcrust: 500 gr flour 3 egg yolks 200 gr butter 200 gr sugar A pinch of salt How to make: Mix the sieving curd cheese with sugar. Add 8 egg yolks, the wheat, the grated lemon peel and the candied fruit. Finally whisk the egg whites until stiff. Mix all the ingredients. Shortcrust: work the flour with 3 egg yolks, butter, sugar and a pinch of salt.

Grease a pie-dish with butter, coat it with the shortcrust and pour the mixture into the pie-dish. Decorate the cake with stripes made of pastry. Bake at 180°C for about 2 hours. Let it stand for 1 hour and then dredge it with sugar.

https://d2k9njawademcf.cloudfront.net

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PORK CHOPS Pork chops with potatoes and sauerkraut salad

Ingredients: ½ kg of boneless pork loin 1-2 eggs salt and pepper to taste flour breadcrumbs oil or lard for frying How to make: Rinse the pork and slice the meat into pieces about 1 cm thick. Then put the slices on the chopping board and tenderize each slice to make it softer. Mix egg with salt, pepper and/or other spices (depending on individual preferences) in a bowl. Put flour and breadcrumbs on separate plates, and eggs in a deep plate. Coat the chops in flour, then dip in eggs and at the end soak with breadcrumbs. On the frying pan heat oil and put chops on it. Fry to the golden colour on both sides. Be sure that there are not burnt breadcrumbs in oil while frying. Finally, place fried cutlets into the warm pot, reduce the heat and simmer for 10-15 minutes to make the chops soft and warm. Pork chops are best when served with potatoes and sauerkraut salad. Potatoes Peel 1 kg of potatoes and rinse them. If they are too big, cut the potatoes into smaller bits. Next put them into a pot with salted water. Cook for 45 – 60 minutes. Then remove from water and mash. Sauerkraut Salad Ingredients: 1 carrot ½ an onion a small bowl of sauerkraut 1 spoon of oil sugar and pepper to taste

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How to make: First rinse sauerkraut and put it into a bowl. Peel carrot and grate it, and then add to sauerkraut. Dice onion and add to the bowl. Add one spoon of oil, sugar and pepper to taste. Finally mix everything. Pork chops may be served with any other salad.

http://minirestauracja.pl

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POLISH BIGOS Ingredients: 1 ½ kg of sauerkraut ½ kg of pork ½ of beef ½ kg of sausages 10 dried plums 12 dried boletus pepper, pimiento, 2 bay leaves 5 juniper seeds 2 onions a spoon of sugar 100 ml of red wine lard for frying How to make: Rinse sauerkraut in a little bit of water, then squeeze it lightly. Rinse mushrooms in cold water. Chop beef and pork into small bits. Melt lard in a frying pan and then brown the meat in it on all sides. When the meat is almost ready add diced onion and fry everything for 5 min. Prepare a big pot and put in it a portion of sauerkraut, half of fried meat, dried plums and mushrooms. All these cover with next portion of sauerkraut, and again put the rest of dried mushrooms, plums and fried meat. On the top put sauerkraut with bay leaves, juniper seeds, pimiento and pepper. The next step is to cook it for about an hour gently stirring from time to time, or better put into the oven and bake in temp. 140-150 degrees for 3 hours. Don’t mix bigos now. Take it out of the oven and bring to cold area. Next day bake bigos for 2 hours. When it is ready, pour red wine on it, add salt, pepper, a little bit of sugar to taste and mix everything. Serve when it is hot.

http://poljskaisrbija.com

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PIEROGI Z SEREM Dumplings with cheese Ingredients for a cake: 1 kg of flour, 2 egg yolks, 2 cups of hot water, a spoon of oil, a pinch of salt. Ingredients for cheese: 2 cubes of white cheese –about 0,5 kg, 2 egg yolks, tablespoon of sugar. How to make: On a pastry board sieve 1 kg flour, add 2 egg yolks, salt, oil and slowly pour two cups of hot water. Mix everything together and form the dough on a floured surface until it starts to come away from the hands. Take a portion of dough and roll it out. Take a glass to carve circles out from the dough. In the middle of each circle put a portion of cheese and put the both sides together. Boil the dumplings in hot, lightly salted water for 5 minutes. Serve warm with sweet cream. Dumplings may also be filled with sauerkraut and mushrooms. Then serve them with hot lard with pork scratching.

https://fbexternala.akamaihd.net/

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ŻUREK Soup made from fermented rye flour Ingredients: white sausages a bunch of mixed vegetables (carrots, parsleys) 1 – 1 ½ glass of fermented rye or a pocket of white borsht 2 cloves of garlic 2 bay leaves a few grains of allspice (pimiento) onion ½ glass of sour cream salt, pepper, marjoram 4 hard-boiled eggs How to make: Boil 1,5 litre of water in a pot. Clean a bunch of vegetables and peel onion. Put sausages, vegetables, bay leaves, garlic into the boiling water. Sprinkle with salt and pepper. Simmer everything until the sausage and vegetables are soft. When

ready, remove the sausage and vegetables from the pot. Pour the rest with fermented rye or white borscht mixed with cold water. Sprinkle with marjoram. Mix flour with cold water and pour it into a pot. Then add sour cream and boil everything. Serve hot with sausages and hard-boiled eggs.

http://www.poland.travel/

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VEGETABLE SALAD Ingredients: 2 parsleys 10 carrots 2 potatoes 5 pickled cucumbers (made in salted water) 4 eggs celery canned corn canned peas a jar of mayonnaise half a jar of mustard salt and pepper to taste How to make: Wash the vegetables and peel them. Boil parsleys, carrots, potatoes, eggs and celery. Made them cold, then dice everything. Put everything into the bowl. Add canned corn and peas. Mix and add mustard and mayonnaise. Add salt and pepper to taste. Serve as a side order for sandwiches with ham.

POPPY-SEED CAKE Makowiec Ingredients: For yeast dough: 1 kg of flour 1 cup of sugar 1 cup of milk 250g of margarine 10 grams of yeast 4 egg yolks 1 teaspoon of salt the smell of vanilia – a few drops

For poppy seed: 1 kg of poppy 4 egg whites 600g of sugar 120g of margarine the smell of almond 2-3 tablespoons of honey orange peel 100g of raisins

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How to make: Yeast doughy: Heat the milk but do not boil. In the warm milk dissolve yeast with 1-2 teaspoons of sugar. Leave in a warm place to rise. Melt a packet of margarine and leave it in a cold place to cool. Whip the egg yolks with the sugar. In a bowl or a larger pot put flour, add the egg yolks with sugar, cool margarine, brown yeast , salt and vanilla flavor. Knead yeast dough by hand until all ingredients are mixed all together and the dough begins to come away from the hand. The kneaded dough cover with a cloth and leave in a warm place to rise. Poppy seed: Add yolks and almond oil to poppy seed and grind. Beat egg whites and add to the poppy seed. Melt margarine (it does not have to be cold) and also add to the poppy. Put remaining ingredients. On floured pastry board roll the dough thinly. Put prepared poppy mass on it and roll it up. Put aside in a warm place to rise and then bake for about an hour in the oven heated to 170 – 180 degrees. Poppy-seed cake is typical for Polish Christmas.

http://dobavi.si/

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MAZUREK Ingredients: For cake: 1 glass of sugar (castor or plain) ½ cube of margarine (chop) 1 teaspoon of soda 2 spoons of honey ½ kg of flour ½ glass of milk or sour cream 2 eggs 4 spoons of semolina odor (almond oil) For mass: 3 glasses of milk ½ glass of sugar 25 dag of butter jam cocoa vanilla sugar How to make: Mix all the ingredients for the cake (dissolve soda in sour cream and then add to the rest) and knead. When it starts to come away from the hands, divide it into 3 portions and then bake 3 pancakes. Mass: Boil milk with semolina and then cool. Mash sugar and butter and add to milk. Divide mass into two portions. To the first portion add vanilla sugar and to the second – cocoa. Spread jam (the best is black currant) over the cake then put cocoa mass. Put the second pancake on it, and again jam, vanilla mass and the last pancake. Pour glaze. The cake is best on the second or third day. This is a typical cake for Easter in Poland.

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MAZUREK

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BUCKWHEAT ŽGANCI Ingredients: 0.5 l (17 fl oz) buckwheat flour 3 tbs coarse wheat flour 1.5 l (50 2/3 fl oz) salted boiling water cracklings to garnish How to make: Mix both flours and pour the mixture into salted boiling water. Boil for a few minutes until flour is submerged in water, than, using the handle of a wooden spoon, make a hole in the middle and boil on low heat for another 20 minutes. When cooked, pour away some water and stir well. Add cracklings, cover the pot and let it rest for 15 minutes. Using two forks crumble the žganci into a bowl and garnish with cracklings. Žganci are best served with sauerkraut, sour turnip, milk or curdled milk.

http://beta2.finance.si

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ŽGANCI

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POTICA Ingredients for the dough: 500 g white flour 30 g yeast 120 g butter 80 g sugar 3 yolks 2,5 dl milk rum lemon or orange peel vanilla essence salt

Ingredients for the filling: 500 g ground walnuts 100 g sugar 100g honey 1 dl milk 2 eggs vanilla essence ground cinnamon ground cloves lemon peel rum

How to make: Put the flour in abowl, sifted if you like, add salt. In a cup dissolve the yeast in water or milk and in another cup mix the eggs, sugar, rum, vanilla essence, lemon or orange peel. Healt milk, melt fat. Add hot milk to the flour, stir and add the mixture of eggs, sugar, rum and aromas. Stir again, add dissolved yeast and fat and stir into a medium thick dough. Knead until it is elastic inside and smooth on the outside. Make sure the dough does not stick to the bowl and that it is not too hard. Cover the dough with a PVC sheet and leave to rise. Dough should always rise at room temperature. With rising the quantity of the dough should double. Knead it once and roll it out and spread the filling on it. How to make: Melt honey in tepid milk, and then add one half of walnuts, sugar, eggs, aromas, spices and rum. Spread the filling on the rolled-out dough and sprinkle with the other half of walnuts. The temperature of the filling should be equal to that of the dough. Roll tightly, put in a mould, prick and leave to rise. Before baking, coat with a thin layer of milk and egg mixture – make sure the holes are not stopped. Bake 50 minutes at 190°C.

http://www.kruhek.si

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JOTA Ingredients: 200 g (7 oz) kidney beans, soaked overnight 500 g (17 1/2 oz) potatoes, peeled and cubed 500 g (17 1/2 oz) sour turnip 150 g (5 1/3 oz) dry cured bacon 1 onion 50 g (1 2/3 oz) flour 2 garlic cloves bay leaf tomato paste salt, pepper How to make: Cook the beans, potatoes and turnip separately. Chop the bacon and fry it together with onions, add flour, fry some more, pour water and cook until smooth. Add beans, turnips and potatoes (do not drain), season with crushed garlic, bay leaf and tomato paste. Add salt and pepper to taste and boil well.

http://zalec.info/

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HOMEMADE BLACK PUDDING WITH SAUERKRAUT Krvavice z zeljem Ingredients: - one pig's head - pig's large intestine - some pig blood - ½ kg rice - ½ kg barley porridge - ½ kg buckwheat porridge Spices: -salt and pepper -marjoram -cinnamon -nutmeg -garlic -vegeta 1 litre of soup (in which the pig's head was cooked) How to make: Cook the pig's head in the water for about 2 hours. Then strain it and let it cool down. Take the bones out and mince the meat. Add soup to the meat (which was made by cooking the head in the water). Mix the spices. At last mix the blood in. Fill the pig's large intestine (which was washed and cut before) with the mass and then spin it at the end with a skewer and you'll get a blood sausage called black pudding. Boil the sausages in the water for a few minutes. Put them in the

baking pan, which is sprinkled with a little bit of water. Bake them in the oven at 200 degrees Celsium for 20-30 minutes. Serve them hot together with cooked sauerkraut and buckweat porridge.

http://travel.sloveniaholidays.com

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FİLLED RED PEPPERS Ingredients: 4 red peppers, 1 glass of hot water, 1 tablespoon of tomato sauce, 3 tablespoons of oil, salt and parsley. To fill in: 150 grams of minced meat, Two tomatoes, 1 onion, Half a glass of rice, 1 tablespoon of tomato sauce, Two cloves of garlic, pepper, salt, dried mint, cumin. How to make: Cut the red peppers and remove the seeds. Chop the onion and garlic in small pieces. Cut the tomatoes in small pieces. Wash the rice and strain the water .Mix the minced meat and the other ingredients. Fill the red peppers with the mixture. Put the red peppers in a casserole. Pour in some hot water and the oil. Cook it with closed lid at medium heat. Sprinkle some parsley on top.

http://turkishcooking.biz

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FİLLED RED PEPPERS

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QUINCE DESSERT Ingredients: Two quinces, Two glasses of water, One and a half glass of sugar, Quince seeds, Five cloves. Sauce for the top: Clotted cream, pistachio How to make: Peel the quinces and cut them in halves. Take out the seeds. Leave the seeds aside. Put the quinces in water with lemon in order not to darken. Place the quinces in a pan. Put the seeds and cloves on them. Pour in water and sugar, close the lid and cook until the quinces get soft. When the quinces are soft, put them in a baking shed and bake for 10 minutes at 180 degrees. Leave aside the sherbet left in the pan. After baking in the oven, pour the sherbet on the quinces. Put the clotted cream and pistachio on top. It’s ready to serve.

http://moleandqueen.weebly.com

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CHICKEN IN A CASSEROLE Ingredients: 4 pieces chicken legs, 1 glass of peas, 1 aubergine, 1 courgette, 1 glass of water, three table spoons of olive oil. 1 tablespoon of tomato sauce, Salt, pepper. How to make: Put the olive oil in the casserole. Place chicken legs and the chopped vegetables in the casserole. Mix the water and the tomato sauce in a bowl. Pour the mixture into the casserole. Add salt and pepper. Put in a hot oven (180 degrees) and cook the mixture until the chicken is roasted. Sprinkle some kind of round cheese onto the meal. Cook it for 10 more minutes. Serve hot.

http://www.turkishcookbook.com

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KIDNEY BEANS Ingredients: Half a kilo of kidney beans, Two tomatoes, 1 onion, 1 carrot, Salt, 1 cube of sugar. How to make: Boil the kidney beans and strain the water. Don’t cook a lot. Chop the onions, cut the carrots in cubes and cook it with the onions in the olive oil. Peel the tomatoes, cut them in cubes and add them into the casserole. Put the beans into the mixture and cook it for 3-5 minutes. Add the salt and one cube of sugar. Cook until the beans become soft. Serve cold.

http://www.mercator.si

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Aurasma editor: Marko Kern Technical editor: Aleš Žitnik