Rosol

Bigos

Cabbage stew

According to the Polish tradition it should be boiled in turns for at least 3days.

It is believed that heating and cooling it a few times improves the taste.

Ingredients: 2 kg of sour cabbage

½ kg of cabbage

3/4kg of red meat (pork, beef, deer)

1/2kg of smoked sausage

2 sour apples (optional)

a handful of dried wild mushrooms

1 big onion

10 prunes or smoked plums

2/3 cup of red dry wine (optional)

salt, pepper, sugar

marjoram, bay leaves (2), pepper grains(4-5), allspice /pimento (3),

junipers berries (3-4)

Submitted by: Poland

Directions:

Pour some cold water over the dried mushrooms and let the soak over

the night. The next day boil them, do not pour away the water! Cut the

mushrooms into thin slices.

Put the sour cabbage to a large bowl and cover it with cold water, let

it soak for a while. Then remove the water. Put the sour cabbage into

a large pot and pour some fresh water (up to the level of cabbage).

Then add the mushrooms with water, prunes, diced onion and the

spices. Add the apples cut in quarters. Boil it all until the cabbage is

soft (1-2 hours)

Carve the fresh cabbage carefully and boil it. Remove the water and

add to the sour cabbage.

Cut the meat into pieces and fry it with a tablespoon of vegetable oil.

Make sure the meat is nice and brown. Add the fried meat to the

cabbage mixture. Then add the diced sausage. Pour some red wine and

let it stew some more. Add some salt if it‟s necessary.

According to the Polish tradition it should be boiled in turns for at

least 3days. It is believed that heating and cooling it a few times

improves the taste.

Serve it very hot with some bread.

Enjoy!

Rosol

Kluski slaskie

Silesian Dumplings

Ingredients:

Dumplings:

1 kg boiled potatoes

250 g starch

2-3 eggs

Salt

Sauce:

1kg fresh mushrooms

1 big onion

3 tbsp sour cream

Oil

Salt, pepper

parsley

Submitted by: Poland

Directions:

Dumplings :

Peel and boil the potatoes in salty water.

Mash the potatoes while they are hot to make a smooth pure.

Cool the potatoes pure, add starch and eggs.

Mix the dough and form small balls out of it. Then flatten the balls a

bit and make a hole in the middle of each.

Boil the ready made dumplings for 2-3 minutes.

For the Sauce :

Clean, wash and cut into thin slices the mushrooms. Boil in the salty

water for 5 min. remove the water. Put some oil into the frying pan.

Put mushrooms to a warm oil and stew for 20 minutes.

Peel the onion, dice it, add to the mushrooms. After 30 min add the

cream with warm sauce. Spice it with salt and pepper.

Put warm dumplings on the plate, pour them with the mushroom sauce,

sprinkle with finely cut parsley.

Enjoy!

Photo by Natalia Wiecha

I

Hünkar Beğendı

Sultan‟s delight Some say the celebrity dish won its distinctive name when it got the approval

of one of the toughest and pickiest Sultans of the Ottoman Palace, Sultan

Murad IV. Others say the legend is about an Ottoman Sultan who got lost in a

forest during a hunting expedition and tasted this creative dish in a farm house

which welcomed him as the night started to set in. In “The Art of Turkish

Cooking”, Neset Eren says we owe the name to the wife of Napolean III,

Empress Eugenie. According to his version of the story, during a visit, Empress

liked the eggplant puree so much that she requested the palace chef to teach

the recipe of the dish to her private chef. But the poor French chef failed in

the challenging task. The Ottoman chef told him that an imperial chef relied on

his feelings and senses when he cooked, and not his scales and recipes, refusing

to share with him his secrets and the recipe.

Whatever story you choose to believe in, Hünkar Beğendi translated as “Your

Majesty Likes it”, also known as “Sultan‟s Delight”, is a sure winner at your next

dinner party, and a classic from a rich culture of many delights not only for the

stomach but also for your imagination.

Ingredients:

3 md Sized eggplant (batinjaan)

6 tb Flour

4 tb Butter

1 tb Lemon juice

Submitted by: Turkey

Directions:

Grill eggplants whole without peeling them by holding over a flame and

turning slowly or prick skin in several places and set in hot oven.

When the skin begins to break and the inside pulp feels soft slip off

the skin and scoop the pulp into a saucepan.

Mix lemon juice with pulp and simmer until very soft stirring often (10-

15 minutes).

Meanwhile melt butter add flour to it and allow flour to brown.

Beat the butter and flour mixture into the eggplant.

Slowly add several tablespoons of hot milk and continue beating until

mixture resembles mashed potatoes.

Lastly add several tablespoons of grated Parmesan or Cheddar cheese

and cook several minutes more.

Serve immediately.

I

Sade Pılav

Plain White Rice

In the 15.century,”pilav” could be eaten only at Sultans‟ table with several

options(with chicken,vegetables,meat..etc)At that time as rice was a rare

product,pilav was the indicator of wealth at a table.For this reason it became a

star among popular meat dishes.There are documents telling the variety of

“pilav” at big dinners of the Ottoman Empire.The folk managed to consume rice

in common after the 17th century.

Ingredients:

2 cups short-grained rice

4 cups beef or chicken stock

2 tablespoons butter

1 grain of mastic gum (optional)

Submitted by: Turkey

Directions:

Soak the rice in warm water with a pinch of salt for 20 minutes.

Then drain and wash two or three times in cold water until the cloudy

water clears.

Put stock, butter and a pinch of salt in a saucepan and bring to the boil.

Add the rice and stir once with a wooden spoon.

When boiling, add a grain of mastic and turn the heat down and simmer

covered.

When the pilav is cooked, remove from the heat, set aside, covered for

10 minutes, then place it on a warm dish and serve hot.

I

Etlı Bıber Dolmasi

Stuffed Green Peppers

With Ground Meat "Dolma" is the generic term for stuffed vegetables, being a derivative of the

verb "doldurmak" or to fill; it actually means "stuffed" in Turkish. There are

two categories of dolmas: those filled with a meat mix or with a rice mix. The

latter are cooked in olive oil and eaten at room-temperature. The meat dolma is

a main-course dish eaten with a yogurt sauce, and very frequent one in the

average household. Any vegetable which can be filled with or wrapped around

these mixes can be used in a dolma, including zucchini, eggplants, tomatoes,

cabbage, and grapevine leaves. However, the green pepper dolma with the rice

stuffing, has to be the queen of all dolmas. A royal feast to the eye and the

palate.

Ingredients:

Filling: 400 gr. ground meat (without any fat), 2 tablespoons margarine, 2

medium onions, 1/3 glass rice, 2 large tomatoes, ¾ glass water, 1 bunch

chopped dill, 3 teaspoons salt and ½ teaspoon black pepper

500 gr. green peppers (suitable for stuffing)

2 tablespoons margarine

1 or ½ glass of water

Submitted by: Turkey

Directions:

Cut off the stalks and tops of appoximately 12 peppers to form a lid

and remove all seeds.

Clean and wash the insides of the peppers and leave aside.

Put margarine and thinly sliced onions in a pan and saute until the colour

of the onions changes.

Add ¾ glass water and previously washed rice, and cover.

Cook over moderate heat for about 10 minutes.

Remove the pan from heat, add the ground meat, chopped dill, black

pepper, 1 teaspoon salt and knead for about 5 minutes.

Peel the tomatoes, cut them into small pieces, add to the mixture and

mix them all ingredients together.

Stuff the peppers with this mixture, replace the lids of peppers and

place in a pan.

Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or ½ glasses of

water, close the lid of the pan and cook for about 40-60 minutes on

stove on moderate heat, put into a serving dish and serve.

Pastel de carne

Minor Sea Paella

The origin of this recipe comes from “The Minor Sea”.

Fishermen used to use the fish that they could not sell to make a broth with

rice. This dish was the basic diet of the habitants in the Murcia seaboard for

many years.

Ingredients: Fish (different kinds of fish from The Minor Sea)

Ñoras (dried pepper)

Tomatoes

garlic

Oil

Rice

Salt

Water

Garlic mayonnaise

Submitted by: Spain

Directions:

Firstly, fry the dried pepper.

Secondly, fry the grated tomatoes.

Put a pot with water and salt. Add

the fish, the dried pepper and the

minced garlic.

When the fish is cooked put the

broth in a “paella pan”.

Add the rice and the fried tomatoes

and cook it for twenty minutes.

Finally, we accompany the rice with garlic mayonnaise.

Name of the student: Nuria Cuadrado 3º B

Pastel de carne

Chard Stew

This dish is typical of field and market garden of Murcia because is made with

the ingredients that are cultivated in the field.

The recipe has survived in Murcia. This recipe can be made every day of the

year.

Ingredients: 300grs chickpeas.

300grs beans.

500grs chard.

4 smalls potatoes.

1 onion.

1 tomato.

6 almonds

1 slice of bread.

6 garlic cloves.

A teaspoon of paprika

Comins

Saffron

1/4l olive oil

Salt.

Submitted by: Spain

Directions: The night before: Soak the chickpeas and beans overnight in a

stockpot, making sure that the water covers them.

Cut chard in small pieces.

Cook chickpeas, beans and chard in a pot for about 30 minutes.

Prepare all the ingredients that we are going to use:

-Fry the slice of bread, almond, 3 garlic cloves and cumin.

-Reserve the mixture.

The sauce:

Fry the onion and add tomato once onion is fried. Then, add paprika

Check the sauce, the mixture, potatoes, saffron and salt to the pot.

Simmer during fifteen or twenty minutes, till the potatoes are made.

Name of the student: Álvaro Hita 2º B

Potato Gnocchi with a

Sausage Sauce

This dish is known all over the world. They were cooked by the Romans with

flour and vegetables, but potato gnocchi was born after the New World

discovery, when potatoes were imported.

Ingredients: Gnocchi (4 people):

7hg of potatoes

2hg of flour

1 egg

Sausage sauce:

3hg of sausages

2 spoons of tomato paste

beef broth

olive oil

salt and pepper.

Submitted by: Italy

Directions: Sauce preparation:

Skin the sausages

Chop the meat and fry it in a little oil.

Add the tomato paste, a little broth and low heat cooking for half an

hour.

Gnocchi preparation:

Boil the potatoes, peel and mash them.

Dispose a mound on a work surface with flour, add egg and mix

together.

Remove pieces as large as a small loaf and form many breadsticks

Cut them in to 2cm long and pass them on a fork, dropping them on the

work surface with flour.

Cook in boiling salted water, remove them with the help of a skimmer

as soon as they emerge.

Toss and serve.

Bagna Caöda

Bagna caöda is a traditional country dish.

Its history is very ancient and it hasn‟t a date.

Probably in the beginning it was a simple sauce with olive oil from our olive

groves and garlic. Afterwards anchovies were added.

It was a typical autumnal and wintry dish.

The farmers ate it after the grape harvest when they worked in the cellar.

In the evening it was usual to meet to have dinner with the agricultural

products.

It was eaten in a characteristic way: in the middle of the table there was an

earthenware pan and everybody could dip vegetables.

They had this dish with Barbera wine.

Dipping together was and is an invite to a friendly meeting.

Ingredients: For 12 people:

12 heads of garlic

6 glasses of olive oil

6 hg of red Spanish anchovies

Submitted by: Italy

Directions: Desalinate, take away the fishbone, wash in the red wine and dry the

anchovies.

Peel garlic and put it in an earthenware pan with a glass of olive oil;

start to cook with low fire; mix it with a wood spoon: the garlic hasn‟t

to become dark.

Add the anchovies with garlic.

Cover with oil.

Cook for half an hour. It doesn‟t have to fry.

Pour “bagna” in the “fujot” (earthenware small cooker) and take it with

the following raw vegetables:

Nizza Monferrato „s “cardo gobbo” (bent thistle), topinambour, white

cabbage, prickly lettuce, peppers…

Add the following cooked vegetables:

Beetroot, boiled potatoes, baked onions, fried pumpkin, roasted

peppers.

Meat under a fur coat

Ingredients: 4-5 potatoes,

1 onion,

300 gr. of meat,

100 gr. of cheese,

3 table-spoons of mayonnaise or sour cream.

Submitted by: Lithuania

Directions: Wash, peel potatoes and cut them into slices.

Slice the onion to half rings.

Cut and beat meat. At first put the meat on the baking sheet, grease it with the sour

cream or mayonnaise, add salt and pepper, then sprinkle cheese on

potatoes and onion.

Put the baking sheet in an oven and bake.

Bon appetit!

Zheimaichu pancakes

Potato pancakes

From the 19th century up to now days the main product in Lithuanian cuisine is

potato. In Zhemaitija they prepared potato pancakes. This is a simple dish

prepared from boil potatoes with meat filling.

Ingredients: For the dough:

6-7 large potatoes

1-2 eggs

10 g of flour or starch

1 g of salt

For the filling:

400 gr. of mince

3-4 onions

1 g of salt

Ground pepper (to taste)

Breadcrumbs

10 g of vegetable oil or fat

For the sauce:

½ cup of sour cream

10 g of butter

Submitted by: Lithuania

Directions:

Sauté beef, add pre-fried golden onion, pepper, salt and simmer until

readiness.

Boil and mince the potatoes.

Add a little flour or starch, fluff eggs into the mass. Add salt to taste.

Knead the mixture very well to get a soft dough.

Separate the ball of dough, make a cup on the palm of your hand, put

there mince and close up edges of dough, then roll all the cups in

breadcrumbs.

Heat a frying pan with some butter or lard on it.

Fry the pancakes until they become golden brown.

Serve the cupcakes sprinkled with melted butter and sour cream!

Bon appetit!

Baked Pork Ribs

This dish is eaten as a main course. It is cooked in our family when we have got

family festivals and many guests come to us.

Ingredients: 1kg pork (ribs)

70 g onion

70 g carrot

50 g parsley

Salt

ground pepper.

Submitted by: Latvia

Directions: Take ribs, divide them into small parts, add salt, pepper and bake for

an hour.

After the end of baking, serve the meat with boiled potatoes.

Pyttipanna

This recipe was originally inspired by left-over‟s and it consists of potatos,

onions and any leftover meat you have available. It is traditionally served with

a fried egg and beets. Now a days pyttipanna can be made vegetarian or with

sausage. Pyttipanna is sold frozen all over Sweden if you need to make a quick

meal at the end of a hard day.

Ingredients: 5-6 potatoes

2 finely chopped onions

600 g. of meat –(sausages, pork or beef)

salt, pepper

Serve with:

Fried egg (one per portion)

Cooked beet

Submitted by: Sweden

Directions: Cut the peeled potatoes and the meat into

cubes.

Warm up a frying pan with butter.

Fry the meat, add the onions and potatoes.

Add salt and pepper to taste

Serve with fried the eggs and garnish with

cooked beets..

Source: Year 1

Potatisbullar

Potato balls This is a popular recipe in Sweden, loved by children. Potatoes are grown all

over Sweden and you can find potatoes in almost every meal. We cook them,

bake them, boil them, fry them, you name it in Sweden we use lots and lots of

potatoes.

Ingredients: 2kg. peeled and boiled potatoes

4 eggs

1 tsk salt

2 krm white pepper

1 dl (60g) bread crumbs

2 msk (20g) flour

75g. of butter for frying

Serve with:

gravy

lingon jam

Submitted by: Sweden

Directions: Smash the potatoes to form a pure.

Mix in the eggs, salt and pepper.

Take a small amount in your hand for form a ball about 50 grams per

portion.

Mix the bread crumbs and the flour and place in a dish.

Bread the portions of potato mix into the bread crumb and flour mix.

Warm a frying pan with the butter and fry each potato ball.

Serve with jam and gravy.