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Recipe Book final
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14
INTERNATIONAL RECIPES
Page
Northumbrian Broth (England) ……… ………………….…. 5
Northumbrian Leek Pudding (England) ……… ……….… 8
Rice Pudding (England) ……………………… ………..….. 11
Pea and Coriander Soup(Portugal) ………………….….… 15
Pork “Alentejana” or
Carne Porco à Portuguesa (Portugal) ……………..…….… 17
Sweet Rice Pudding (Portugal) ……………….. ….……….. 20
Frikxuelos (Spain) ……………………………….……….….. 25
Chestnut Cake (Spain) …………………………………...…. .28
Casadielles (Spain) ……..…………..……………………….. 32
Tarhana Soup (Turkey)……..…………..………………..….. 36
Lamb Stew (Kuzu Güveç) (Turkey)..…..……….............….. 39
Semolina Sponge Cake (Revani) (Turkey)..…..………....... 41
20
INGREDIENTS:
1lb neck of mutton, lamb or boiling beef
2 ½ pints of water
1 small swede
1 leek chopped
2 medium carrots chopped
2 oz pearl barley
Chopped parsley to garnish
PREPARATION:
1. Place the meat in a saucepan with water.
2. Add the pearl barley and season with salt and pepper.
3. Bring to the boil, cover and simmer for one hour.
4. Skim off any white scum. Add the chopped vegetables, cover. Bring
back to the boil and simmer for another one hour.
5. Before serving remove the bones. Bring back to the boil and serve,
garnished with chopped parsley.
23
INGREDIENTS:
100g self raising flour
50g shredded suet
One large leek
6 large mushrooms
50g butter
100ml double cream
50g strong chedder cheese
1 tsp English Mustard powder
Salt and pepper
PREPARATION:
1. Pre-heat oven to 180 degrees and butter two individual pudding
moulds.
2. Mix the flour and suet with a pinch of salt and pepper. Combine
with enough water to make a stiff paste.
3. Slice the leeks lengthways, wash thoroughly and finely shred.
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4. Soften the leeks and mushrooms in butter until just coloured. Stir in
the cream, grated cheese and mustard powder and combine
ensuring a sloppy mixture.
5. Roll out the pastry to approximately one cm thick and divide in two.
Line the pudding moulds and trim the excess pastry. Roll back out
again and cut two ‘lids’ for the puddings.
6. Pile the leek mixture into the puddings until ¾ full and top with
pastry discs. Dab the edges with water and seal. Place on a baking
sheet and bake for 25-30 minutes until crisp and golden.
26
INGREDIENTS:
75g short grain pudding rice
50g of caster sugar
3 bay leaves
900ml milk
25g butter
I whole nutmeg grated
PREPARATION:
1. Pre-heat the oven to 200 ◦C.
2. Place the rice, sugar, bay leaves and milk in a large oven-proof
dish. Cut the butter into small pieces and add to the dish. Stir well
and sprinkle with nutmeg.
3. Bake for 30 minutes. Reduce temperature to 170◦C and cook for
another 1 ½ hours until most of the milk has been absorbed.
30
INGREDIENTS:
200 g shelled peas (can be frozen)
1 carrot
2 small potatoes
2 garlic cloves
2 sprigs of coriander, chopped
1 tablespoon olive oil
500 ml water
Salt
PREPARATION:
1. In a medium sized saucepan, bring the water to a boil and add the
peas, diced carrot and potatoes and the garlic cloves.
2. Add a pinch of salt and half of the coriander.
3. After cooking, season with olive oil and reduce everything to a
puree. You can use a blender to obtain a creamy texture.
4. Add the rest of the coriander just before serving, and leave some for
decoration.
5. Serve 4 plates. Enjoy!
32
INGREDIENTS:
1kg lean pork, diced
Salt
1kg potatoes, diced
Parsley
Assorted pickles
“Massa de pimentão” (red
pepper purée, or paprika)
White wine
Black olives
2/3 Bay leaves
Clams
Oil or lard
PREPARATION:
1. Season the meat with the pepper purée, bay leaves and white wine
and leave to marinate overnight, in the fridge.
2. In a frying pan, heat up a little oil/lard, stir in the meat and fry evenly.
Meanwhile, deep-fry the diced potatoes. When the meat is cooked,
add the clams, the potatoes and some finely chopped parsley.
3. Cover with a lid until the clams open and serve immediately, sprinkled
with pickles, olives and some more parsley.
35
INGREDIENTS:
Peel of half a lemon
1 tbsp (tablespoons) butter
1 cinnamon stick
1 pinch of salt
125 grams of rice
150 gram sugar
3 egg yolks
7.5 dl milk
Powdered cinnamon, for
topping/decoration
36
PREPARATION:
1. In a large saucepan, let the rice cook for two minutes. Strain well
and reserve. Meanwhile, in a large saucepan, bring the milk to a boil
with the cinnamon stick and lemon peel.
2. Add the rice and leave to cook, uncovered and over low heat.
Add the sugar first and then yolks and butter, stirring rapidly.
3. Put the rice on very low heat for several minutes without boiling. It
should be creamy.
4. Pour into individual bowls or plates and sprinkle with cinnamon.
41
INGREDIENTS:
1-3/4 cups flour
4 eggs
2 cups plus 1 Tlb spoon milk
2 Tlb spoon sugar
1 lemon zest
Olive oil (a few drops for cooking)
1/2 cup white or brown sugar (for sprinkling)
PREPARATION:
1. Mix together all of the ingredients in a large bowl.
2. Heat a medium size skillet over high heat. Add just a few drops of
the oil and turn it around the pan. Pour 1/4 cup of the mixture and
turn it around the pan quickly to coat the entire bottom of the pan.
You want to make them as thin as possible, so only add enough
mixture to just coat the bottom of the pan.
3. Move the pan and use a spatula to gently lift the frikxuelo free of the
pan. Cook for about 60 seconds on each side. Remove to a large
plate and sprinkle some sugar over the hot frikxuelo.
4. Continue making and rolling each frikxuelo and enjoy!
44
INGREDIENTS:
600 grams of chestnuts
A quarter of a litre of milk
100 grams of sugar
40 grams of butter
1 vanilla stick
Chocolate (you have to melt it)
180 grams of flour
180 grams of margarine
3 eggs (preferably big)
2 small spoonfuls of baking powder
1 grated lemon peel
Some oil or butter to grease the baking tin
PREPARATION:
1. Whisk the 180 grams of margarine and mix with the 180 grams of
flour, the 3 eggs, the 2 spoonfuls of baking powder and the grated
lemon peel.
2. Grease the baking tin with oil or butter, line it with cooking paper
and grease it again.
45
3. Pour the mixture into the baking tin and cook 30 minutes in the
oven at medium temperature.
4. Leave to cool 3 minutes and take it out of the mould on top of a
cooling rack.
5. To make the filling of the cake, cook the chestnuts in water. Drain
and peel. Put them in a pan with a quarter of a litre of water,
another of milk, sugar and the vanilla stick. Mix with a wooden
spoon. Leave to cook for 10 minutes and put it in the mixer. Lower
the heat to 0, melt the 40 grams of butter and while mix in the
paste.
6. Cut the cake in 3 parts, cover each one with the recently made
(and now cold) mixture and put them back together.
7. Cover the cake with melted chocolate and decorate as you like:
with icing sugar, cherries, etc.
48
INGREDIENTS:
1 cup ground walnuts
½ cup sugar
A glass of sweet anise
Few tablespoons of water
Icing sugar
1 sheet puff pastry
PREPARATION:
Preheat oven to 220 degrees and prepare the filling by mixing
ground nuts with sugar, dill and little water, and let it rest a while so the
flavours mix well. Role out the puff pastry with a rolling pin and cut it
into rectangles of the same size, place a spoonful of filling on each
rectangular shape and seal like a book. The edges are sealed with a
fork to enclose the filling, and are placed in a baking tray, leaving some
space for the pastry to expand when they are baked. So that they are
crunchy it is advisable to leave the ‘casadielles’ in the refrigerator while
the oven is heating. When the oven has reached the required
temperature, bake for about 12 minutes or until they turn golden brown.
Sprinkle with icing sugar hen cool.
52
Tarhana Soup is a traditional soup of Turkish Cuisine. Tarhana
needs some effort and preliminary preparation but cooking tarhana soup
is really easy.
INGREDIENTS:
1 table spoon butter
1 table spoon tomato paste
1 water glass tarhana (dry)
1 tea spoon peppermint
1 tea spoon red pepper flakes
Salt
PREPARATION:
1. Put butter to the saucepan after melting add tomato paste
2. Add 5 glasses of water.
3. In another bowl put powder of tarhana and add one glass of water.
4. Stir them until tarhana becomes an even liquid.
5. Add this liquid into boiling water in the saucepan.
6. Cook for 15-20 minutes flavour with salt, peppermint and red
pepper.
7. Serve it hot.
55
INGREDIENTS:
2 kg lamb, cut in cubes (prepared lamb rib)
½ kg tomatoes
1 table spoon tomato paste
10 shallots
1 dessert spoon salt
PREPARATION:
8. Firstly put alternately some lamb, some big sliced tomatoes and
the shallots into the stewpan
9. Add a glass of water , some tomato paste and salt into the
stewpan
10. Set the oven to 200 degrees.
11. Cook for 1, 5 - 2 hours.
12. Serve it hot.
57
INGREDIENTS:
3-4 eggs
1½ cups flour
1 cup sugar
1 cup semolina
½ cup melted margarine/butter
1 tsp/1 packet baking powder
1 tsp/1 packet vanilla
For the syrup:
2-2 ½ cups sugar
3 cups water
1 tsp lemon juice
Coconut flakes to garnish
PREPARATION:
1. Place water and sugar into a pot to prepare the syrup. Bring to a
boil.
2. Then simmer for about 2-3 minutes and stir in lemon juice.
3. Turn the heat off and let it cool. Then pour the cool syrup over the
cooked hot revani cake.
4. In a bowl, mix eggs and sugar with a mixer till it becomes frothy (3-
4 minutes).
58
5. Then, add margarine/butter and semolina.
6. Stir continuously while adding flour, baking powder and vanilla.
7. Grease a 9x13 inch or 12 inch diameter pyrex dish and pour the
cake mixture inside.
8. Preheat the oven to 180 C and bake till the surface turns light
golden brown (for about 35-45 minutes).
9. When the cake is ready, take it out of the oven and immediately
pour the cooled syrup all over evenly. Use a spoon or ladle to pour
the syrup evenly.
10. Cut the cake into square pieces and garnish with coconut flakes.
11. Bon appetite!