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COMENIUS PROJECT

2010-2012

RECİPE BOOK

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

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SHIREMOOR PRIMARY SCHOOL

Newcastle, United Kingdom

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NORTHUMBRIAN BROTH

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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.

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NORTHUMBRIAN LEEK

PUDDING

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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.

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RICE PUDDING

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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.

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QUEEN ELIZABETH’S SCHOOL

Lisbon, Portugal

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PEA and CORIANDER

SOUP

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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!

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PORK “ALENTEJANA” OR

CARNE PORCO À

PORTUGUESA

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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.

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SWEET RICE PUDDING

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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

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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.

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COLEGIO PÚBLICO ATALÍA

Gijon, Spain

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FRIKXUELOS

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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!

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CHESTNUT CAKE

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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.

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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.

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CASADIELLES

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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.

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KURTULUŞ İLKÖĞRETİM OKULU

Kütahya, Gediz, Turkey

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TARHANA SOUP

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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.

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LAMB STEW

(KUZU GÜVEÇ)

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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.

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SEMOLINA SPONGE

CAKE (REVANİ)

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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).

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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!

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ENJOY OUR

COOKING!