ppt final polonia_27_set_2010

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  • 1.5th Comenius meeting - POLAND Agrupamento de Escolas ARTUR GONALVES RETURN TO OUR ROOTS: from seed to table

2. The theme of the Polish meeting Recipes and how we use the products we grow; Sharing ideas about food use and cooking methods. The theme of the Polish meeting 3. After the processes of growing and harvesting we come to the real food that is eaten in Portugal. Over the years, Portuguese traditional food has changed. New ingredients are used and different cooking methods have been developed in our region You will be showed some old methods and recipes and some new ones. 4. Portuguese cuisine Soup Portuguese people make soup out of everything - there are lots of different soups Fish we eat lots of fish (we live by the Ocean) Cod fish Of course!!! Meat mainly pork, different pork smoked sausages and chicken Fruit we eat lots of fruit (we grow lots of different fruit due to the portuguese climate) Olive oil we use olive oil in most of our food Stew It is the basis of our food we place in a pan: choped onion and garlic, bay leaves, olive oil. We let it simmer for a short while and then we add the meat. We season with some wine and let cook. 5. Old Recipe Sopa de Cagarrinhas Boil the cagarrinhas for a while. Cook the onion and the carrots and add the white beans, which have been previously cooked. Reduce the mixture into a pure. Add the cagarrinhas, season to taste with salt and uive oil. Return to heat and cook in enough water for about 1 hour. 6. Ingredients Beans Onion Olive oil Cagarrinhas It is a wild herb (a sort of thistle) that grows spontaneously in the fields in our region, in wintertime. Poor people used to collect these herbs to make soup It is a wild herb (a sort of thistle) that grows spontaneously in the fields in our region, in wintertime. Poor people used to collect these herbs to make soup 7. Nowadays recipes Aorda de Svel A typical recipe from the region of Ribatejo (whose cuisine is rather influenced by River Tagus). To make Aorda de Svel you use the head, tail and eggs of svel (a fish from River Tagus) to flavour the broth in which youll soak the bread. The best parts of the fish are fried, and you eat them with the aorda 8. -The head, eggs and tail of svel - Garlic - Onion - Coriander - Lemon - Bay leaves - wheat bread - Slices of svel (shad) Ingredients Ingredients 9. Caldo Verde Ingredients: 500g potatoes 1 Portuguese smoked sausage 2 garlic cloves 0,5 dl olive oil Salt 200g kale Caldo verde 10. Miga de PeixeBean soup with cabbage Soak the white beans for 12 hours and then cook them in water with the garlic, chopped onion, salt, olive oil and lard. When the ingredients are cooked, remove half the beans and place them in a separate dish. Reduce the previous mixture into a pure. Cut the potatoes, the white tumips and the carrots into small cubes. Meanwhile scald the different types of cabbages, shredded very finely. Add all the vegetables to the pure and leave to cook. Season with salt and olive oil. 11. Ingredients 1 litre white beans; 1 clove garlic; 1 tablespoon lard; 2 potatoes; 2 white turnips; 2 carrots; 1 small Portuguese cabbage; 1 small white cabbage; 1 "corao de boi" cabbage; salt olive oil. 12. Cozido portuguesa Pork several types of meat (bacon, smoked bacon, ear, lean meat) Beef different parts of this meat (lean meat) Chicken Portuguese sausages several kinds Potatoes Carrots Cabbages 1st You boil the different kinds of meat and sausages 2nd Take the meat out of the pan 3rd and in that water you boil potatoes, carrots and different sort of cabbages. Cozido Portuguesa 13. Morcela de arroz It can be boiled and eaten as the main course, or sliced and put in the oven and eaten as a starter Pork meat, fat, blood and tripe Flour Rice Garlic Salt Onion Parsley Coriander Spices Morcela de arroz 14. Traditional cookies and desserts 15. Bolo de noiva or Ferraduras In Ribatejo, weddings are entitled to have a special dessert. Bolo de cabea is a traditional wedding cake that can also be named as horseshoes for having such a shape. These cakes were traditionally offered to the guests during the wedding. Bolo de cabea and Ferraduras 16. Desserts Portuguese rice pudding Rice Milk Sugar Eggs Lemon 17. Desserts Grannys dessert 18. Marmelada Quince 1Kg Sugar 1kg Water 1dl Marmelada 19. Web site for Portuguese cuisine http://www.arquivodereceitas.com * It has the translation into English and other languages