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Comenius Partnership "Finding ways" (France, Germany, Greece, Turkey)

Academic Year 2010/2011

Food as part of our culture,

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Table of contents: Table of contents French cuisine A survey in our English class Class recap: what we eat / food Class recap: who cooks at home Introduction: our recipes

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Main dishes / appetizers Algerian Pizza Bacon and egg casserole Carbonara Pasta (by Raphaël) Carbonara Pasta (by Claire) Coke Rice Crêpes as a main dish Curry and tomato sauce Ginger Duck Karniyarik Lasagne (by Mélanie) Lasagne (by Lucas) Marga Omelette Potato Cake Salmon Cake Sauerkraut Shepherd’s pie Spaghetti Bolognese Stuffed Tomatoes Desserts Apple and chocolate cake Apple tar Banana Split Caramel ice cream Chocolate cake (by Fanny) Chocolate cake (by Claire) Chocolate chips muffins

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Chocolate mousse Chocolate chips cookies Crêpes (by Raphaël) Crêpes (by Loïc) Chocolate Fondant Frenchy Muffins Kemalpasa Kugelhopf Nutella and banana cake Pancakes Tiramisu Conclusions and thanks Greek cuisine Salads Greek salad Cretan rusk with tomato, oregano and cheese - (Dakos) Lettuce salad - (Maroulosalata) Appetizers Fried aubergines Fried peppers Fried zucchini Fried stuffed zucchini blossoms Stuffed vine leaves with rice Yoghurt dip - (Tzatziki) Aubergine salad Fish roe salad Fried Cheese - (Saganaki tyri) Greek Shrimp with Feta - (Garides saganaki) Charcoaled octopus Boiled Octopus - (Htapothi Vrasto) Soups Chicken soup Fish soup - (Soupa Kakavia) Easter Midnight Soup - (Magiritsa) Egg and Lemon Sauce - (Avgolemono) Bean soup - (Fasolada) Lentil soup - (Fakes)

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Main Courses Beef Casserole with Onions - (Stifado) Mousaka Souvlaki Chicken with potatoes in the oven Briam (Baked vegetables) Ancient Greek Mullet Cod croquettes Garlic sauce (skordalia) Garlic sauce (skordalia) 2 Easter Lamb on the Spit Easter bread - (Tsoureki) Red easter eggs Sweets New Year's Eve Cake (St Basil's) - (Vasilopita) Baklavas (Greek version) Melomakarona Saragli (rolls) Kantaifi

Turkish cuisine Ezogelin Soup Kisir Cold Bulgur Salad Etli Lahana Dolmasi - Stuffed Cabbage Patlican Karniyarik (Eggplant Stuffed with Lamb) Elmali Kurabiye (Turkish Apple Turnovers)

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French cuisine

A survey in my English class: ME AND FOOD 1) About your origins: You were born in ………………………….. (city) ……………………………. (country) Your parents were born: 1) mother ………………………….. (city) ……………………………. (country) 2) father ………………………….. (city) ………………………………. (country) Your grandparents: 1) grandmother: ……………………………. (country) 2) grandfather: ……………………………. (country) 2) About food: Answer the questions OR tick (= �) the right answer a) Do you like eating? � YES � NO (every day life) / � YES � NO (on special occasions) What kind of food? �American �African �North African (Morocco / Tunisia, etc) �Asian �Exotic �French �Italian �Mexican �Middle-Eastern food (Greek / Turkish / Lebanese) �Regional (What region? …………….……………) �Other: ……………….……………….. What is your favourite dish / meal? ……………………………………………… Do you like cooking? � YES � NO b) Who cooks at home? �your mother �your father � your brothers/sisters � you How often do you cook? �never � once a day � once a week � once a month � (other)…………. Do you sometimes cook with your grandma / grandpa? � YES � NO What sort of food do you cook? �American �African �North African (Morocco / Tunisia, etc) �Asian �Exotic �French �Italian �Mexican �Middle-Eastern food (Greek / Turkish / Lebanese) �Regional (What region? …………….……………) �Other: …………….……………….. Do you cook because: � it’s a pleasure � your family wants you to � you need to What sort of food do you like cooking with / for your family? ……………………………………………………………………………………………………………………. c) Do you (your family) cook traditional recipes from your original country / region? � YES � NO On what occasions? � everyday life � parties � family gathering Do you (your family) eat traditional dishes from your original country / region (at home / at the restaurant)? � YES � NO Do you (your family) eat French food? � YES � NO Do you eat traditional food from other countries? �American �African �North African (Morocco / Tunisia, etc) �Asian �Exotic �French �Italian �Mexican �Middle-Eastern food (Greek / Turkish / Lebanese) �Regional (What region? …………….……………) �Other: ……………….……………….. d) � Do you eat meat? Or are you �a vegetarian �a vegan? If you don’t eat meat, explain why. ..................…………………………………………………………….. What do you prefer? �starters �main dishes �cheese �desserts? Is food important in your life? � YES � NO Write all the words that come to your mind when it comes to cooking. ……………………………………………………………………………………………………………………………………………..............................................................................................................................

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Class recap: about food Number of pupils who like eating (everyday life): 20= 100% (on special occasions): 12= 60%

Number of pupils who don’t like eating (everyday life): (on special occasions): 8

The kind of food we like

Number of pupils Percentage

American 8 12.6% African 2 3.2% North African (Morocco / Tunisia, etc) 6 9.5% Asian 3 4.8% Exotic 5 8% French 12 19% Italian 12 19% Mexican 3 4.8% Middle-Eastern food (Greek / Turkish / Lebanese) 8 12.6% Regional 4 6.3% Other Our favourite dishes Number of pupils Percentages Couscous 1 5.3% Other 6 31.6% Crêpe 2 10.5% Fajitas 1 5.3% Spring rolls 1 5.3% Pizza 2 10.5% Lasagne 1 5.3% Iskender 1 5.3% Sauerkraut 1 5.3% Kebab 1 5.3% Spaghetti 2 10.5% Number of pupils who like cooking Number: 11= 55%

Number of pupils who don’t like cooking Number: 7= 35%

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Class recap: about food 59 % of our mothers cook at home. 18 % of our fathers cook at home. 5 % of our brothers or sisters cook at home. 18 % of our pupils in our class cook at home 21 % of us cook once a day 26 %of us cook once a week 16 % of us cook once a month 16 % of us sometimes cook. 25 % of us cook with our grandpa or our grandma 74 % don’t cook with our grandparents 9 % of us cook American food 3 % of us cook African food 3 % of us cook North African food 3 % of us cook Asian food 3 % of us cook exotic food 32 % of us cook French food 26 % of us cook Italian food 6 % of us cook Mexican food 6 % of us cook middle – eastern food 6 % of us cook regional food 3 % of us cook other food 50 % of us cook because it’s a pleasure 25 % of us cook because our family wants us to 25 % of us cook because we need to The sorts of food we like cooking are: Ravioli, nems (fried spring rolls), Mexican food, American food , spring rolls , dessert , spaghettis Bolognese , cake , dessert , kebab ; pasta , hamburger , rice , chips , steak , pizza , chocolate fondant , rice with cola. Elodie, Pauline, Raphaël, Fanny

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Class recap: about food Who cooks at home? Number Percentage Mother 16 59 % Father 5 18 % Brothers/sisters 1 5 % they 5 18 % How often do they cook? Number Percentage Never 4 21 % Once a day 4 21 % Once a week 5 26 % Once a month 3 16 % sometimes 3 16 % Do they sometimes cook with their grandpa /grandma?

Number Percentage

YES 5 25 % NO 15 75 % The kind of food they cook Number of pupils Percentage American 3 9 % African 1 3 % North African 1 3 % Asian 1 3 % Exotic 1 3 % French 11 32 % Italian 9 26 % Mexican 2 6 % Middle-eastern food 2 6 % Regional 2 6 % Other 1 3 % The reason they cook Number percentage It’s a pleasure 10 50 % Their family wants them to 5 25 % They need to 5 25 % The sort of food they like cooking with / for their family: Ravioli, nems (fried spring rolls) , Mexican food, American food , spring rolls , dessert , spaghettis Bolognese , cake , dessert , kebab ; pasta , hamburger , rice , chips , steak , pizza , chocolate fondant , rice with cola. Elodie, Pauline, Raphaël, Fanny.

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Our recipes! Discover our recipes: from traditional to innovative, they are all unique! Some of these recipes have been cooked in our family for ages! We all have different origins, which is why you will find recipes from all over the world: France, Turkey, Algeria, Asia, America, etc! For each recipe, we indicated a lot of different elements, like the approximate cooking time, the price, and whether it was a difficult or an easy recipe to make. We also explained why we chose the recipe, what you can drink with it or the kind of music you can listen to while enjoying the dish. This is what food is all about: sharing your own experience and tasting new textures and flavours! So, enjoy!

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Main dishes and appetizers

Algerian Pizza Bacon and egg casserole Carbonara Pasta (by Raphaël) Carbonara Pasta (by Claire) Coke Rice Crêpes as a main dish Curry and tomato sauce Ginger Duck Karniyarik Lasagne (by Mélanie) Lasagne (by Lucas) Marga Omelette Potato Cake Salmon Cake Sauerkraut Shepherd’s pie Spaghetti Bolognese Stuffed Tomatoes

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Algerian pizza

Leila Bakhti

Ingredients:

- 100 g of butter - ½ cube of baker’s yeast - 500g flour - 5g of salt - 3 onions - 3 peppers - 1 pinch of black pepper - ½ litter of oil - paprika

Preparation: Take a salad bowl, put the flour, make a well and add the melted butter. Add the yeast, mix with lukewarm water and put in the flour with the butter and oil. Mix well and kneed for 5 minutes. Make a ball and leave aside for an hour in a warm place. In the meantime, peel and slightly mince the onions, seed the tomatoes and cook with a little oil in a frying pan for about 1 min, add 1 glass of water and cook on low heat. Add salt and pepper. Wash the green pepper, peel it and cut it into cubes. Add this to the onion and tomato sauce and sprinkle with paprika. When the ingredients are cooked, leave aside to cool. When your dough has doubled up, flatten it and put it in a baking tray, and kneed for 15minutes. Add the sauce on the dough and cook at 180° C for 30 minutes.

Kind of dish: main course Preparation time: 1 hour Level of difficulty : Medium Cost: 10 € Number of servings: 4 people Explanations: I like the recipe because it easy to make and delicious With Algerian pizza you can drink coke or whatever you like best. You can listen to Raï music.

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Bacon and egg casserole, France Muhlenthaler Pauline Ingredients:

• 4 fresh eggs • 5 slices of bacon • 20 cl cream • pepper • chive

Preparation: Preheat the oven on 180 – 200°c. Butter each ramekin and crack an egg in each one. Put in a water bath for 10 minutes. The yolk must remain runny. Meanwhile, chop the bacon. Heat the cream and add the chopped bacon as well as pepper. Pour the cream and bacon in the ramekins. Sprinkle each ramekin with chopped chives. Serve with fingers of bread to dip in.

Kind of dish: starter Preparation time: 10min Cooking time: 10min Level of difficulty: Easy Cost: 1.50€/persons Number of servings: For 4 people Explanations: I like the recipe because it’s fast to prepare and very good. You can drink water, because it’s a very healthy and you can listen to whatever type of music you like!

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Carbonara Pasta, Italy

Hildwein Raphael Ingredients: 500g pasta 200g smoked bacon Butter + oil 4 eggs 100g cream + milk grated parmesan cheese salt, pepper, nutmeg Preparation: In a large pot bring a large quantity of salted water to the boil with one tablespoon oil. When the water boils, add your pasta and cook for the appropriate cooking time. Cut the bacon into thin stripes. Brown them over low heat in a large frying pan with butter and oil for 10 minutes, while stirring continuously. In a bowl, put 3 egg yolks 1 egg white and beat with a fork. In another bowl place the cheese, nutmeg and cream and mix well. Drain the pasta and add to your pan, mix well quickly and add milk if necessary. Serve hot and sprinkle with grated parmesan cheese.

Kind of dish: main course Preparation time: 1h Cooking time: 15 Level of difficulty: medium Cost: 2€ / person Number of servings: 5

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Carbonara pasta, Italy Deroche Claire Ingredients: 500g spaghetti 250g lardoons 6 eggs Parmesan cheese Salt and pepper Preparation:

• Bring a big sauce pan of salted water to a boil. • When the water boils, pour the pasta and cook for the time indicated on the

package. • Meanwhile, break the eggs in a bowl, add the Parmesan cheese, and stir; add

salt and pepper. • Fry your lardoons in a frying pan. • Once the pasta are cooked, drain them, but not too much (always keep a

little water so that they won’t get sticky). • Add the lardoons, with their juice, leave to cook on very low heat and add

the preparation of eggs and Parmesan cheese stirring continuously for 1 or 2 minutes. Don’t leave it to dry out!

• Serve warm, with a little grated Parmesan cheese on top.

Kind of dish: main course Preparation time: 2 min Cooking time: 15 min Level of difficulty: easy Cost: 1.50 € / people Number of servings: 6 people Explanations: What to drink with the dish: drink what you like best! What to listen to with the dish: Italian music I have chosen this recipe because it’s easy and most people like pasta. As far as I’m concerned I often eat carbonara pasta because it’s a cheap, quick and easy meal to make.

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Coke rice Pereira Marine • Ingredients: o Rice o Coke o Water o Onion o Ham or chicken o Kubor (stock cube)

• Preparation: Heat your frying pan and cook your onion with a little oil until soft. Add your stock cube (Kubor). Add two glasses of water and two glasses of coke. Add 2 glasses of rice and cook until all the liquid is absorbed, and then add your ham or chiken in cubes and heat for 2 or 3 more minutes. Enjoy!

• Kind of di sh: main course • Preparation time: 20 min • Cooking time: • Level of difficulty: • Cost: -10€ • Number of servings: 2 I invented this recipe and I love its sweet and sour touch You can drink coke with it and listen to any kind of music you like!!!! Coke rice is for bachelors and students because it’s quick and funny and what’s more, really good! You should try it!

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Crepes, France Baldacini Loic Ingredients: 250 g. flour 4 eggs ½ litre milk 50 g. butter 1 pinch of salt slices of cheese slices of ham Preparation: 1/ Break the eggs and put them in a mixing bowl. 2/ Pour the flour in the bowl 3/ Mix these ingredients and add the milk 4/ Put the butter in a bowl, put in the microwave for 30 seconds, add it to the mixing bowl. 5/ Put one pinch of salt 6/ Mix the texture well 7/ Leave aside for 30 minutes 8/ Fry your crêpes in a heated frying pan with a little butter 9/ Lay down a slice of cheese and a slice of ham on each crêpe. 10/ Bake the crepes in the oven for 5 minutes. 11/ You can also add a fried egg on top, it’s even more delicious!

Kind of dish: main course Preparation time: 1h Cooking time: 15 Level of difficulty: easy Cost: 4 € Number of servings: 4

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Curry and tomato sauce (India) Loris Bonzon Ingredients: � ½ onion � 20cl coco milk � ½ spoon olive oil � 35g tomato puree � 50 almonds � curry paste Preparation: Slice the onion. Put it in a heated sauce pan with a little bit of oil, add the spices, mix energetically. Add the tomato puree in the sauce pan and heat for 2 min. Serve HOT! We can eat the recipe with chicken and rice (see photo!)!

Kind of dish: main course Preparation time: 2 min Cooking time: 2 min Level of difficulty: Medium Cost: 3€ Number of servings: 2 portions Explanation: I like the recipe because I like curry. What to drink with this recipe? White or red wine What to listen to with this recipe? Hans zimmer: Inception! Kidding again!

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Ginger Duck, Vietnam Nguyen Eolya Ingredients 450g of duck 5-6 chunks of ginger 3 chives 1 pinch of salt 2 tablespoons soy sauce 1 tablespoon hoisin sauce 2 tablespoons white win 2 tablespoons oil 1 tablespoon butter 1 tablespoon cornflower mixed with 3 tablespoons water Preparation Cut the meat into big stripes. Peel and cut the ginger into thin stripes. Mix the salt, soya sauce, hoisin and white wine. Leave to marinate for 30 min. Cut the chives into 5 cm-sized pieces. Cooking Heat a frying pan. Cook the duck and the sauce for 2 min. Add the melted butter. Add the chives and the cornflower into cold water. Cook for 5min. Serve hot with plain Thai Rice.

Kind of dish: main course

Preparation time: 45 min

Cooking time: 10min

Level of difficulty: easy

Cost: 15 €

Number of servings: 4 persons

Explanations

What to drink the dish: Rich / Fruity

white wine or sake

What to listen to with the dish: Asian

music

Why I like the dish: I like the dish

because it’s very good, a good

association of ingredients it’s cooked

very quickly.

When the food is eaten: When you have

guests, for a romantic dinner or for an

Asian evening.

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Karniyarik, Turkey Ibrahim SAATCI Ingredients 2 aubergines 1 tin of tomato pulp 500g minced beef 2 measuring cups of couscous (semolina) thyme laurel 2 cloves of garlic chili pepper if you want olive oil

Preparation: Pre-heat the oven (180°C). Cut the aubergines into halves, lengthwise and cook in the oven for 15 to 20 min until tender, then, leave to cool. Pour the tomatoes, herbs and crushed garlic in a sauce pan, and cook for 15 min on medium heat. Mix the meat with the chilli, salt and pepper. Take the cooled aubergines, split their bellies gently with a knife. Give them a “boat shape” with a spoon. Fill your boat-shaped aubergines halves with the meat stuffing then top it up with the aubergines pulp and your tomato sauce. Sprinkle with olive oil. Place in the oven. Bake them for 20 min, at 200°C.

Kind of dish: main course Preparation time: 30mn Cooking time: 1 hour Level of difficulty: quite difficult Cost: about 12€ Number of servings: 5 to 6 I like this recipe because it’s delicious, it’s my origins course. We can listen to traditional Classical Turkish music.

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Lasagne Bolognaise, Italy Tannacher Mélanie Ingrédients:

• 1 packet of lasagne sheets • 3 onions • 2 cloves of garlic • 1 branch of celery • 1 carrot • 600g ground beef • 800g of tomato sauce • 1 glass of red wine • 2 bay leaves • basil and thyme • 70g of grated cheese • 125g of grated parmesan cheese • 50g of flour • 50g of butter • 1l of milk • 3 pinches of grated nutmeg

Kind of dish: Main course Preparation time: 20 min Cooking time: 45 min Level of difficulty: easy Cost: about 25€ Number of servings: 6 Explanations: I like this recipe because it’s easy and it’s not so long to prepare. With your lasagne you can drink red wine or water.

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Preparation of the tomato sauce (ragout): Cut the onions in small pieces and fry them in olive oil. Cut the carrot and the celery in small pieces. When the onions are golden, add the ground beef, the carrot and celery with the cloves of garlic cut into small pieces. Cook over medium heat then add the tomato sauce. Add the glass of wine in the preparation as well as the herbs: basil, thyme, bay leaves.

Preparation of the béchamel sauce: Melt the butter over high heat, but don’t let it burn. When it’s melted, add the flour and stir with a whisk over medium heat. When the sauce is homogeneous, add the milk gradually whisking continuously until it starts boiling, then reduce the heat and cook for 15mn, stirring regularly. The sauce thickens. When both sauces are ready, in a baking bray dish, put a layer of béchamel, a layer of Bolognese sauce, a layer of parmesan, and then cover with lasagne sheets. Do the same thing until all the ingredients are used up. On the last layer, only put béchamel sauce and add the grated cheese. Put the dish in the oven for 45 minutes on 180° degrees (th6).

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Lasagne, Italy Lucas Rami Ingredients : -lasagne sheets -tomato sauce -500g minced meat -salt -pepper -Parmesan cheese 200g -gruyère cheese 200g Preparation: 1) cook the minced meat (ground beef) 2) heat the tomato sauce 3) mix the meat and the sauce 4) season the sauce with pepper and salt 5) put some sauce at the bottom of the

baking tray 6) place some lasagne sheets in the baking

tray 7) add the tomato sauce 8) repeat the operation. Until all the

ingredients are used up 9) to finish sprinkle with parmesan cheese

and gruyère cheese 10) then put your tray in the oven for about 40 min, at 200°

Kind of dish: main course Preparation time: 30min Cooking time: 40mn to 1h Level of difficulty: easy Cost: 15/20 € Number of servings: 4personnes Explanations:

I chose this recipe because I like lasagne! You can serve this dish with a salad and Italian red wine like Lambrusco For a warmer atmosphere light candles and dim the light.

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Marga, Algeria Djemila BENLARBI Ingredients:

• Between 800gr & 1 kg of mouton/lamb • 1 kg potatoes • 1 teaspoon black pepper • 1 teaspoon salt • 1 teaspoon white pepper • half a spoon cumin • 1 teaspoon ras el hanout • 1 tablespoon tomato puree • half an onion • 2 grated garlic cloves • 1 bag of saffron • 3 tablespoon oil • 250 gr green beans • 2 l water

Preparation:

� Heat your oil in a pressure cooker on a medium heat. Add the garlic, onion and meat and cook for 2 minutes, stir occasionally until soft and slightly coloured

� Add your spices, tomato puree, saffron and beans, and then mix well. Cover with 2l water and simmer.

� As soon as the meat is well cooked, add your potatoes peeled and cut into cubes. � Once the potatoes are tender and the sauce is reduced, it’s ready! Enjoy!

Kind of dish: main course Preparation time: 1h 15 Level of difficulty: easy Cost: cheap Number of servings: 6 I like this recipe, because it’s very simple and requires little effort. With this dish any kind of drink is possible, and even if the music you listen to should be more traditional, you can nevertheless listen to any other type of music.

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Omelette, France Enzo Keller Ingredients: - 1 pinch of salt - 100g butter - 1 pinch of pepper - 4 eggs Preparation: First of all, crack the eggs in a bowl. Add some salt and pepper, beat and mix the ingredients. In a buttered frying pan heat the butter for the eggs, mix all the ingredients. When the omelette is almost cooked, serve and enjoy. It must remain “runny”! If you want you can add some apples, tomatoes, onions, bacon, cheese...

Kind of dish: Appetizer Cooking time: 7min Preparation time: 4min Level of difficulty: very very easy Cost: 2euros Number of servings: 1 Explanations: I like the recipe because it’s easy to prepare, fast and I like omelette. You can drink soda, I usually drink Sprite. I also like listening to Simon and Garfunkel!

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Potato cake, Turkey Karaca Gizem Ingredients:

• 6 Potatoes • 2 eggs • 1 onion • 1 ½ glass of flour • ½ glass of olive oil • salt • 1 glass of yogurt • 1 packet of baking powder

Preparation:

• Cut the potatoes into cubes • Cut the onion into cubes • Put the eggs, olive oil, yogurt and salt in a bowl and mix them well • Add the flour and baking powder • Mix them all well • Put in the oven at 200° for 35 min

Kind of dish: appetizer Preparation time: 15 min Cooking time: 35 min Level of difficulty : easy Cost: 5 € Number of servings: 6 people Explanations: What to drink with the dish: Turkish tea What to listen with the dish: romantic music while savouring your cake I chose this recipe because I like it really much. It’s one of my mother’s recipes and it’s lovely.

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Salmon Cake

SCHOEPFER Fanny 609

Ingredients •6 eggs •300g flour •15 yeast •20cl oil •20cl cream •150g grated cheese •300g salmon in cubes •Salt •Pepper Preparation Beat the eggs, flour, salt and pepper Add the oil then the cream Add the salmon Pour in a buttered and floured cake tin Bake in an oven for 40 min at 180°C.

Appetizer Preparation time: 30min Cooking time: 40 min Level of difficulty: easy Cost: 11€ The recipe serves 6 people. Explanations We can drink soda or wine with this dish. We can listen to anything while enjoying this cake. I like this dish because I love Salmon.

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Sauerkraut (Alsace, France)

Ingredients:

1.5kg sauerkraut 100g goose fat 2 onions 1 bay leaf 1 glass of white wine 250ml stock 1 garlic clove 10 juniper berries salt 1 knuckle of ham 6 sausages 10 liver quenelles 400g of bacon 6 potatoes

Preparation: Wash the sauerkraut in cold water, 1 or 2 times and drain it. Slice the onion and cook it in goose fat. Add the sauerkraut, the garlic clove and the juniper berries and the bay leaf. Add the white wine. Cook for 1 hour on a low heat. Stir well but gently then add the knuckle of ham, the bacon and liver to simmer for 1 hour and a half. Cook your potatoes in salted boiling water in a separate sauce pan for about 20 min, until tender. Serve the sauerkraut on a plate and arrange all the meat and potatoes around and above it.

Main course Cost: 40€ Preparation and cooking time: 4h 30 min Level of difficulty: quite hard This dish serves 4 to 6 people Explanations: I like this dish because my grandmother liked to prepare it when I was a little boy. And I really like it! Enjoy it with a beer or white wine (like Riesling or Pinot Blanc) while listening to typical Folk music of Alsace!

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Shepherd’s pie, France Audrey TRUTTMANN Ingredients:

• 20 potatoes • 800g minced meat • grated cheese • 2 bricks of semi-skimmed cream • nutmeg • coarse salt • 8 buttered ramekins or 1 buttered dish • butter.

Preparation: Pre-heat the oven on 180°. Peel the potatoes and cut them into cubes. Wash the potatoes and put them in a saucepan filled with water and one handful of coarse salt. Once the water boils, cook the potatoes for 20 min. Drain them and put them back in your saucepan. Cook the minced meat for 15 min in a frying pan with a little oil. Mash your potatoes, put the cream and add your grated nutmeg. Mix well. Put the minced meat in the ramekins or the dish then add a layer of mashed potatoes. Put the grated cheese and a few knobs of butter on top. Bake in the oven for 45 min.

Kind of dish: main course Preparation time: 1 hour Cooking time: 45 min Level of difficulty: quite easy Cost: 20 € Number of servings: 8 Explanations: I like the recipe because this is my favourite dish and I like to prepare this recipe. You can drink red wine or water.

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Ragout spaghetti / Italy Reinhart Romain Ingredients:

� 500g minced beef and / or pork � 1 minced onion � 2 crushed garlic cloves � Basil � 1 Kubor ( stock cube ) � 2 tablespoons olive oil � Pepper � 2 tablespoons flour � 750 ml tomato sauce � 1 can of tomato purée � 1 sugar lump

Preparation:

1. Peel the onions, mince them and cook them in olive oil (in a heated frying pan) until nice and soft.

2. Peel the garlic. Add the minced meat and the crushed garlic to the frying pan. 3. Sprinkle with flour and stir 4. Add the tomatoes ( can + purée ), stir and bring to the bail 5. Add the sugar, basil, Kubor, salt, pepper 6. Bake for 20 min, at medium heat, stirring occasionally 7. Serve with spaghetti cooked al dente, sprinkle with grated parmesan cheese and

basil leaves!

Kind of dish: Main course Preparing time: 20 minutes Cooking time: 30 minutes Level of difficulty: easy Cost: 10 € Number of servings: 4 person Explanations: I like this recipe because it’s not hard to prepare and it’s very good! You can drink Lambrusco with it; it’s an Italian sweet red wine. You can listen to Pavarotti with this recipe ;-)

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Stuffed Tomatoes, France

LEIB Elodie 610 Ingredients:

- 4 tomatoes - 1 egg - thyme - parsley - 1 garlic clove - 1 onion - 250g sausage meat - 250g ground beef - salt - pepper

Preparation: - cut the top of tomatoes (the one with the stem) - with a teaspoon, gently remove the inside of the tomatoes whitout damaging the

flesh. - Salt the inside and turn over on paper towels. - Keep the hats and leave them aside. - In a bowl, mix the peeled onion and garlic and beef, sausage meat, parsley, thyme

leaves, the egg, salt and pepper. - Preheat the oven at 180°c - Put a little oil in a dish - Divide your preparation into

4 equal portions and stuff each tomato

- Place the tomatoes in the pan, add half a bay leaf, a little oil on each tomato and place a cap on top of each tomato.

- Add 2 tablespoons of water in the dish, bake for about 45 minutes and serve hot with rice or pasta and tomato sauce.

Main course Preparation time: 40 minutes Cooking time: 1 hour Level of difficulty: medium Cost: 12 € This recipe serves 2 people Explanations: We can drink soda or red wine with this dish. We can to listen to anything you like. I like this dish because I like tomatoes, they’re my favourite veggie!

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Desserts

Apple and chocolate cake Apple tar Banana Split Caramel ice cream Chocolate cake (by Fanny) Chocolate cake (by Claire) Chocolate chips muffins Chocolate mousse Chocolate chips cookies Crêpes (by Raphaël) Crêpes (by Loïc) Chocolate Fondant Frenchy Muffins Kemalpasa Kugelhopf Nutella and banana cake Pancakes Tiramisu

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Apple and Chocolate cake from my imagination

Ingredients: - 2 apples - 200g dark chocolate - 100g caster sugar - 125g butter - 100g flour - 4 eggs - 1 knob of butter - icing sugar Preparation: Melt the chocolate and butter in the microwave Add the caster sugar, eggs and flour and mix well Butter the cake tin; pour your mixture in it Add big chunks of your peeled apples and bake on a medium heat 180°/200° for 30min to 45 min. Sprinkle with icing sugar when it’s cold.

Kind of dish: dessert Preparation time: 20min Cooking time: 45min Level of difficulty: easy Cost: 3€ Number of servings: 8

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Apple Tart, France Enzo Keller Ingredients: - 4 apples - 200g puff pastry - 3g sugar - 8cl cream Preparation: Preheat the oven on 220° Place the puff pastry in a tray. Peel 4 apples and put the core out and cut them in two halves. Place the apple slices on the tart Pour the cream and the sugar on the apples. Put the cake in the oven Bake for 20min until golden. It’s ready.

Kind of dish: Desert Cooking time: 20min Preparation time: 12min Level of difficulty: easy Cost: 3,80euros Number of servings: 4 Explanations: I like the recipe because it’s easy to prepare and so nice. You can drink soda or fruit juice or whatever and why not, listen to the Beatles!

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Banana split, Italy

Reinhart Romain

Ingredients:

- 250 ml vanilla ice cream - 250 ml chocolate ice-cream - 4 bananas - chocolate sauce - Chantilly

Preparation:

1. Prepare your ingredients 2. Peel and cut the bananas in two halves lengthwise. Put in the bowl. Between

the two banana halves place 3 scoops of ice cream ( 2 chocolate scoops, 1 vanilla scoop)

3. Sprinkle with chocolate sauce 4. Put some Chantilly cream on top!

Kind of dish: Dessert Preparing time: 10 minutes Cooking time: 0 minute Level of difficulty: Easy Cost: 5€ Number of servings: 4 people I like this recipe because I like bananas and ice cream, the mixture is just great. You can have a coffee with it!

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Caramel Ice cream, Italy

Leila Bakhti

Ingredients:

- 1.5 litre water - 6 eggs - 1 packet of chantilly cream powder - 1 glass of milk - 1 pinch of salt - 1 packet of vanilla sugar - 1 bottle of caramel sauce - 1 carton of concentrated milk

Preparation: In a pressure cooker, pour the concentrated milk. Add 1.5l water and close. Bring to a boil and cook for 45 min. Leave to cool and open. In a bowl, use an electric mixer to mix ¾ of the caramel sauce and the 6 egg yolks until smooth. Mix the Chantilly powder and the cold milk; blend it until light and frothy. Then add to the caramel and egg preparation. Put the whites in a bowl with a pinch of salt and beat until stiff. Gradually mix with the previous preparation. Leave in the freezer over the night. Serve freezing cold with a sprinkle of caramel sauce on top!

Kind of dish: dessert Preparation time: 1 hour Level of difficulty : Medium Cost: 15 € Number of servings: 10 Explanations: I like this recipe because I love cold food. With caramel ice cream you can drink iced tea. You can listen to your favourite music!

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Chocolate Cake, France SCHOEPFER Fanny 609 Ingredients •200g dark chocolate •100g caster sugar •125g butter •100g flour •4 eggs •a pinch of salt •A little butter (for the cake tin) Preparation Melt the dark chocolate in a double boiler, add the butter and mix. Add the sugar than the flour Add the 4 yolks to the mixture and mix well Beat the egg whites until stiff with a pinch of salt and gently mix with the chocolate mixture Pour the preparation in a buttered cake tin Put in the oven at Th5 (180°C) for 40 min Turn the cake out when still lightly lukewarm.

Dessert Preparation time 30 min Cooking time 40min Easy Cost: 6 € Number of serving: 6 people Explanations We can drink coffee or hot chocolate with this dish We can listen to any type of music with this dish I like this dish because it’s very chocolaty and I just love chocolate!

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My Chocolate Cake, France Deroche Claire 610 Ingredients: 180g sugar 100g butter 100g chocolate 50g flour 3 eggs Preparation:

• Mix the eggs, sugar and flour in a mixing bowl.

• In another bowl melt the

butter and the chocolate to get a smooth mixture.

• Incorporate the chocolate

mixture in the other mixture, then mix the whole mixture well.

•

• Pour it in a buttered cake tin. •

• Cook the preparation in the oven for 20 minutes at 180°C (thermostat 6)

Kind of dish: dessert Preparation time: 10 min Cooking time: 20 min Level of difficulty: easy Cost: 4€ Number of servings: 8 people Explanations: What to drink with the dish: coffee, tea, soda. What to listen to with the dish: relaxing music or romantic hits. I chose this recipe because it is really easy and very good .As far as I am concerned I make this chocolate cake very often with my family, for my little sister and I think that, it’s perfect when you throw a “tea party” or to celebrate a birthday.

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Chocolate and Hazelnut American Muffins

Tannacher Mélanie Ingrédients - 100g chocolate chips - 25cl milk - 10cl of peanut oil - 125g flour - 125g ground hazelnuts - 1 egg - 75g brown sugar - 5g baking powder

Préparation Preheat the oven on 210 ° C. Grease and flour the muffin cups. In a bowl, mix the flour, the baking powder, the brown sugar and the ground hazelnuts. Then successively add the egg, the milk and the oil and mix until it gets smooth Add the chocolate chips and mix again. Put the dough in the muffin pan. Don’t fill them up to the top, they would overflow! Put your muffins in the oven for 20 minutes on 175 ° C. Let them cool down and enjoy!

Kind of dish: dessert Preparation time: 10 min Cooking time: 20 min Level of difficulty: easy Cost: cheap Number of serving: 4 persons Explanations: I like this recipe because I made it once with my brother and I like making muffins, it’s easy, quick and funny. With the muffins you can drink water or a soft drink like soda.

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Chocolate Mousse, France

LEIB Elodie Ingredients: - 200g dark chocolate - 2 eggs - 200g butter - 100g sugar

Preparation: - Melt the chocolate in a

double boiler - Beat the egg whites until stiff - Mix the chocolate, the egg yolks and the butter with a mixer - Mix the egg whites and sugar in another bowl (5 minutes) - Mix the 2 preparations - Put the mousse in “verrines”

(small glasses) - Put the verrines in the fridge

(for at least 30 minutes, more if you can)

Dessert Preparation time: 15 minutes Cooking time: 40 minutes Level of difficulty: easy Cost: 5 € This recipe serves 8 people Explanations: We can drink coffee or hot chocolate with this dish We can listen to any type of music with this dish I like this dish because it’s very chocolaty and I just love chocolate!

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Cookies, America Bonzon Loris Ingredients: � 80g butter � 125g sugar white � 2 sachet vanilla sugar � 150g flour � 2 egg � 150g chocolate chips Preparation: In a bowl, beat the eggs and add butter. Pour the preparation melted butter + eggs in the preparation of flour and sugar and mix well. Add the chocolate chips. Mix with a spoon. Put in the fridge for 1h. Preheat the oven on 240°. Spread the dough and cut 5 cm-wide circles in it. Place the cookies on a tray and bake for 10mn in the oven. Leave the cookies to cool and ENJOY!!

Kind of dish: dessert Preparation time: 15 min Cooking time: 15 min Level of difficulty: very easy Cost: between 5 and 10 € Number of serving: 20 cookies Explanations: Why I like this recipe: because it’s very good! You can drink coke or any other soda What to listen to with cookies? “Das geht ab” Die

Music, no, just kidding! Just listen to your favourite

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Crepes, France Hildwein Raphael Ingredients: 400g flour 5 eggs 2 tablespoons oil 500 ml milk + 1 glass of water 1 pinch of salt 1 packet of vanilla sugar Preparation: Put the flour into a bowl. Make a well in the centre, crack the eggs and add a pinch of salt. Work the dough with a spoon. Once the dough is smooth, gradually add the milk with the water. Leave aside in the fridge for about 1 hour. Then stir the batter and add a little milk if too thick. Prepare your pan with a little oil, once the pan is hot, pour the batter into the pan with a ladle and make sure the batter covers the whole surface. Cook the crepe for about two minutes per side.

Kind of dish: dessert Preparation time: 1h Cooking time: 15 Level of difficulty: easy Cost: 2€ for persons Number of servings: 6 persons

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Crepes (Brittany, France) Baldacini loic Ingredients: 250g. flour 4 eggs ½ litre milk 50g. butter 1 pinch of salt Preparation: 1/ Break the eggs and put them in a mixing bowl. 2/ Pour the flour in the bowl 3/ Mix these ingredients and add the milk 4/ Put the butter in another bowl, put in the microwave for 30 seconds, add it to the mixing bowl. 5/ Add one pinch of salt and mix well 7/ Leave aside for 30 minutes 8/ Fry your crêpes in a heated frying pan with a little butter, 1 to 2 min on each side. 9/ Enjoy them with bananas and chocolate or with jam or simply with sugar or maple syrup!

Kind of dish: dessert Preparation time: 40 minutes Cooking time: 10 minutes Level of difficulty: easy Cost: 4 € Number of servings: 4 I love crêpes because they’re delicious! You can listen to music from Brittany (that’s where they are from) while enjoying cider.

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Chocolate Fondant, France Djemila BENLARBI

Ingredients:

• 250gr black chocolate • 100gr butter • 100gr sugar • 3 eggs • 3 tablespoons flour

Preparation:

� Melt the chocolate and butter with the bain-marie. � Add the sugar, the eggs, and the flour, and then mix well. � Grease the tray with butter, and place it in the oven for approximately 20 minutes

(180°).

Kind of dish: dessert Preparation time: 30 mn Level of difficulty: easy Cost: cheap Number of servings: 5 I like this dessert because it’s easy to make, so anybody can make it, moreover, we know that 99% of people like chocolate and it’s delicious. With this, I advise you to drink coffee as it is what is best appropriate. And the style of music can be varied, even if it is best to stick to the traditional one.

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Frenchy Muffins Nguyen Eolya

Ingredients

1 yoghurt (125g) 1 yoghurt pot filled with flour 1 yoghurt pot filled with sugar ½ yoghurt pot filled oil 3 eggs 1 packet of baking powder

Preparation and Cooking

Mix all the ingredients and put your muffins in the oven on medium heat 7 to 15 min.

Kind of dish : dessert Preparation time: 5min Cooking time: 15 min Level of difficulty: easy Cost: 10€ Number of servings: 4 Explanations What to drink with the dish: a good hot chocolate, or orange juice. What to listen to with the dish: For Christmas, I suggest Christmas songs. Why I like the dish: I like it because it’s easy to make and it’s very good. When the food is eaten: in bed, when you are warn and cosy while it’s cold outside.

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Kemalpasa, Turkey

Ibrahim Saatci

Ingredients

- for the dough 1 tbsp oil 1 plain yogourt 1 cup semolina 2 cups flour 250 g of butter 1 sp of vanilla extract coconut powder - for the syrup 3 cups of water 3 glasses of sugar

Preparation Preheat the oven (200°) Mix all the ingredients to prepare the dough. Separate the dough into 24 pieces and make them into balls. Place them in a buttered tray and place in the oven for 10 mn. Prepare your syrup. Put the water to the boil. Melt the sugar in the boiling water. Remove your Kemalpasa from the oven and pour the boiling syrup on top of the Kemalpasa. Leave to cool and sprinkle with coconut powder.

Dessert Preparation time: 15mn Cooking time: 10-15mn Level of difficulty: easy Cost: 6€ Number of servings: 6 What to drink with the dish: Turkish tea What to listen to: Turkish traditional music This is my favourite dessert and this is why I chose it. I like its sweetness and the way it melts in your mouth!

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Kugelhopf (Alsacian cake)

Ingredients:

• 500g flour • 200g butter • 100g sugar • 2 eggs • 25g baker’s yeast • 250ml of milk • 50g raisins • 50g almonds

Preparation:

Put your raisins in a small bowl filled with lukewarm water. Heat the milk until lukewarm and pour the yeast in it. Leave it to dissolve. In the milk add the butter, sugar and salt. Put the flour in a bowl. Pour the eggs and add the previous mixture. Mix all the ingredients. Live aside in a warm place for 30 mn to 1 hour until the volume doubles up. Drain the raisins. Add them in the dough and mix gently. Butter tke kugelhopf tray, place an almond in each cavity. Pour the dough in the tray, and heat the oven on medium heat (180°c). Pour the dough in the kugelhopf tray and leave to double up again (about 1h). Place your kugelhopf in the oven for 45 mn to 1 hour. Turn it out as soon as you remove it from the oven. And finally sprinkle with icing sugar when it’s cold.

- preparation and cooking time: 2h15 - cost 10€ - not so difficult - With, coffee or wine or champagne - Probably for 10 people - Mozart You can drink coffee with eat or champagne! You can listen to Mozart or any “elegant music” It’s not only a dessert; you can eat it for breakfast or as an appetizer. I like it because it was my granny’s favourite dessert!

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Nutella and Banana Cake

Pereira Marine

o Ingredients:

� 360gr flour � 150gr butter � 150gr sugar � 4 eggs � 1 packet of baking powder � 2 bananas � Nutella (chocolaty hazelnut spread)

Preparation:

• Preheat the oven on 230° • Melt the butter. Mix the flour, sugar and baking power. • Add the eggs to the melted butter and stir • Mix both preparations • Separate the dough in 2 halves. • Place each half in a separate bowl. • Add the Nutella in one bowl and mix well. • Add the banana previously blended in the other bowl and mix well • Then place the doughs in your in tray and gently mix to give a marble

effect • Put in the oven for 40 mn.

• Kind of dish: dessert • Preparation time: 40 min • Cooking time: • Level of difficulty: easy • Cost: 5€ • Number of servings: 4 Explanations: I invented it! Nutella and Banana cake is for bachelors or students because again, it’s quick and funny and what’s more, really good Enjoy it with a nice glass of fruit juice and listen to any type of music, just the one you like best!

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Pancakes, England / USA Muhlenthaler Pauline

Ingredients:

• 180g flour • 2 teaspoons baking powder • 2 tablespoons sugar • 1 pinch of salt • 2 eggs • 250ml of milk • 50g of melted butter

Preparation:

Combine flour, baking powder, sugar and salt. Make a well and break the eggs. Mix the eggs with the flour mixture, add the butter and gradually add the milk. Cover with a plastic wrap and leave aside for 20 minutes. Pour into a buttered and heated frying pan (pancake-sized) preferably with a small ladle. Cook your pancakes for 1minute on each side until golden brown. Repeat the operation until your batter is used up! Serve hot with jam or chocolate or maple syrup!

Kind of dish: Dessert or breakfast Preparation time: 30min Cooking time: 2 min / pancake Level of difficulty: Easy Cost: 2 € / persons Number of servings: For 2 Explanations: I like the recipe because I’m very greedy and it’s a light dessert. You can drink water or whatever you like with your pancakes You can listen to anything

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Tiramisu: Italy

Ingredients:

• 3 eggs • 250g mascarpone • 50g sugar • 200g sponge cakes • Coffee (strong coffee like espresso) • Cocoa

Preparation:

• Separate the eggs and beat the egg whites until stiff in a mixing bowl • In another mixing bowl, mix the mascarpone, the yolks and the sugar • Pour the egg whites in the mascarpone mixture • Afterwards soak the sponge cakes in coffee and place the sponge cakes in a baking

tray. • Place the sponge cakes next to one another, cover with a layer of the mascarpone

mixture • To finish cover the whole mascarpone mixture with cocoa powder and place in the

fridge for 24 hours.

Kind of dish: dessert Preparation time: 25 min

+ 24 hours in the fridge Level of difficulty: easy Cost: 10 € Number of servings: 6 persons Explanations: What to drink with the dish: a small glass of Amaretto What to listen with the dish: Lounge music (Café Del Mar or whatever) I like Tiramisu because I love the contrast between the sweetness of mascarpone and the bitterness of coffee.

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We would like to express our thanks to:

- The Comenius project - All the pupils who helped us - All the parents who supported our initiative and cooking experiments! - Camille Sée High School - The Headmaster and his deputy, and all the other members of the staff.

Supervised by Magali LANOY, English teacher in Camille Sée High School.

The pupils who participated in this project: Marine, Ilias, Lucas, Romain, Ibrahim, Fanny, Arife, Mélanie, Audrey, Leila, Loïc, Djemila, Loris, Claire, Steven, Raphaël, Gizem, Enzo, Elodie, Pauline, Eolya Supervised by Magali LANOY, English teacher in Camille Sée High School. The recipes you are going to discover are our favourite recipes: some have been made in our families for ages and some were invented! We hope you will enjoy them!

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Greek cuisine

GEORGIOS BIZYHNOS - 6th JUNIOR HIGH SCHOOL OF XANTHI, GREECE

Sofia Katefidou & Katerina Karatzia

Greek cuisine is often cited as an example of the healthy Mediterranean diet (Cretan diet). Greek cuisine incorporates fresh ingredients into a variety of local dishes such as moussaka, stifado, greek salad, spanakopita and the world famous souvlaki. Olive oil is added to almost every dish. Some dishes can be traced back to ancient Greece: skordalia (a thick purée of potatoes, walnuts, almonds, crushed garlic and olive oil), lentil soup, retsina (white or rosé wine sealed with pine resin) and pasteli (candy bar with sesame seeds baked with honey).

Throughout Greece people often enjoy eating appetizers in small dishes, which they call “meze”. The most common are grilled octopus and small fish, feta cheese, dolmades (rice wrapped in vine leaves) and olives. Various dips are used (one of them is the world famous tzatziki) and they usually drink “ouzo”.

Greek cuisine has a long tradition and its flavours change with the season and its geography. Oregano, mint, garlic, onion, basil and thyme are some herbs used quite often. Many greek recipes, especially in the northern parts of the country, use “sweet” spices, such as cinnamon and cloves, in combination with meat.

Many dishes' names probably entered the Greek vocabulary during Ottoman times, or earlier in contact with the Persians and the Arabs. Some dishes, for example grape-leaf dolmades were made by the early Byzantine period.

Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach.

Various salads, appetizers, soups, main courses (meat, poultry, fish), characteristic sauces and sweets are presented in the following pages.

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SALADS Salads are full of vitamins and should always supplement a meal. Usually in Greece they are consumed raw (carrots, cabbage, lettuce etc) and always contain olive oil, which is widely known the best type of fat man should consume.

Greek salad

What you need…

• 3 - 4 tomatoes

• 1/2 cucumber

• 1 onion

• feta cheese

• olive oil

• salt

• olives

• oregano

How to prepare it…

Cut the tomatoes, the onion and the cucumber in slices.

Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.

Comment: Greek salad, known also as village or country salad, is the favourite of tourists.

It is delicious and nutritious!

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Cretan rusk with tomato, oregano and cheese - (Dakos)

What you need…

• one barley rusk • 1 fresh tomato, peeled and

crushed • oregano • small piece of soft

mitzithra cheese or feta cheese

• olive oil


Soak the rusk in water. Some people avoid this step and let the rusk soak with the tomato juice, which is poured over it.

Pour the crushed tomato with its juice over the rusk. If the juice is too much add as much as you like and waste the rest of the tomato.

Pour some olive oil and as a topping add some grated mitzithra cheese or crumbled feta cheese.

Season with oregano and serve.

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Lettuce salad - (Maroulosalata) What you need…

• lettuce (as much as desired) • 1 spring onion • vinegar or lemon juice • sprigs of fresh dill, finely cut • salt • olive oil • green spicy peppers • olives


Clean lettuce carefully and keep only the fresh leaves. Cup the leaves finely. Cut the spring onion in pieces and mix with the lettuce. Add dill. Add as much dill and spring onion as you like. The more spring onion you add the more strong the taste of the salad becomes. Add salt and olive oil. Lettuce salad is served primarily with vinegar and alternatively with lemon juice. Garnish with green spicy peppers and olives if you like.

Comment

Prefer dark green lettuces with no black spots on the leaves. They are more nutritious. Cleaning a lettuce should be thorough because the leaves hold too much soil. If the outer leaves of a lettuce are not very fresh, waste them and keep the fresh ones. Separate the leaves from the root and wash each one separately using plenty of water. Lettuce can be preserved in the refrigerator for 2-4 days if it is well folded with a towel or kept inside a plastic bag. If cut and not consumed quickly all its nutritional value will be lost.

Lettuce is also considered a negative calorie food (15 calories, 100 grams).

It is an excellent source of sulphur, chlorine, B complex. Lettuces with dark green leaves are high in chlorophyll.

Greeks mostly eat it raw in salads (during Autumn, Winter, Spring).

It is also boiled like in fricassee of lamb and in pork with lettuce.

In some regions of Greece is also used to fold minced meat with rice like in the stuffed lettuce leaves with rice and meat recipe.

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APPETIZERS

Appetizers are always served before meal. Generally they are cooked more spicy and salty. Appetizer recipes vary from place to place. Appetizer plates, called “mezedes” in Greek, are often accompanied with ouzo, wine or any other drink. They are eaten slowly as the purpose of them is to help drinking and to create a joyful atmosphere.

Fried aubergines

What you need…

• some aubergines • oil • salt • flour


Wash the aubergines and cut them into thin slices of 1 cm wide.

Salt them and dip them in the flour.

Fry them in hot oil.

Let them drain afterwards using an absorbing kitchen towel for this purpose.

Accompany with tzatziki (yoghurt dip), if you wish.

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Fried peppers

What you need…

• 1 pound Italian peppers (the peppers are long, thin and light green)

• ¼ cup extra virgin olive oil

• 2 cloves garlic, minced

• salt & pepper


Heat the oil in a large skillet.

Add the peppers and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes.

Add the garlic and cook, stirring until it softens, about 2 minutes.

Season with salt and pepper.

Serve warm, at room temperature, or cold.

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Fried zucchini

What you need…

• some zucchini • salt • oil • flour


Wash the courgettes and cut them into thin slices of 1 cm wide.

Salt them and dip them in the flour.

Fry them in hot oil.

Let them drain afterwards using an absorbing kitchen towel.

Accompany with tzatziki (yoghurt dip), if you wish.

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Fried stuffed zucchini blossoms

What you need…

• 20 - 25 zucchini blossoms • 250 gr feta cheese • 100 gr of ricotta cheese • 3 eggs • salt • pepper • dill • olive oil for frying • 500 gr flour • 1 glass of water


Filling: Grate the feta and ricotta cheese.

Add them into a bowl together with 2 of the eggs.

Add dill and pepper.

Mix all the ingredients well.

Batter: Mix the flour, the glass of water, the remaining egg and some salt.

Wash each zucchini well and fill it with one spoonful of the filling.

Dip one by one into the batter.

Fry the zucchini blossoms in both sides in hot olive oil.

Comment Traditional recipe from Molivos, Lesvos island.

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Stuffed vine leaves with rice

What you need…

• 1/2 kg spring onions, finely cut • 2 teacups olive oil • 200 gr rice • 1/2 kg vineleaves • salt & pepper • sprigs of dill • sprigs of parsley • spearmint • juice of 2 lemons


Drain the vine leaves.

Sautee the onions using half the oil until they get a golden colour.

Add the rice, salt, pepper, parsley, dill and spearmint and half a glass of water.

Cook until the water is absorbed.

Use a tea spoon to count the portion of the rice mixture required for each leaf.

Place on each leaf the appropriate portion of rice and then fold each leaf to make a little parcel.

In a large sauce pan place the vine leaves close to each other.

Put a plate on top of them in order to prevent them from opening. It is better to cover the surface of the saucepan with some vine leaves to avoid burning of the dolmades during cooking.

Add the remaining oil, 2 cups boiling water and the lemon juice. Cook in low heat.

The vine leaves are served cold with strained yoghurt or tzatziki.

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Yoghurt dip - (Tzatziki)

What you need…

• 1/2 kilo strained yoghurt • 1 cucumber • 4 garlic cloves • salt • olive oil & vinegar


Grate the garlic and mix it with salt and vinegar.

Peel the cucumber, grate it and squeeze it until all its water is removed.

Put the yoghurt into a bowl and add the cucumber.

Then mix the yoghurt with the mixture of grated garlic.

Whiz the content until all the ingredients are well mixed.

Add some oil. Yoghurt dip can be served in a normal temperature but it is rather preferred cold.

Comment

One of the most popular Greek appetizers.

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Aubergine salad

What you need…

• 6 round aubergines • garlic (3 cloves) & onion • olive oil • juice of lemon or vinegar • salt & pepper • parsley


Prick the aubergines with a fork, place them in a thin pan and bake them in the grill or in kitchen's fire in hot temperature.

When they are baked on all sides and have started smelling like burned remove from heat and cool them.

When they cool remove the outer skin and the burned surface.

Remove most of the seeds and cut the aubergines in thin pieces (or chop the aubergines and put them in a blender until they become a pulp).

Place in a deep bowl, add parsley and optionally the onion drops and the garlic clove.

Gradually add one part of oil and one part of vinegar and stir the mixture continuously.

Add salt and pepper for taste and preserve in the refrigerator.

Serve cold as an appetizer.

Comment

The nice thing about this recipe for eggplant salad is that the eggplants are baked in the grill or in the kitchen's fire until they smell burned. This gives the eggplant salad a unique aroma.

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Fish roe salad

What you need…

• 125 gr fish roe • 4 slices stale bread • 1 medium onion (optional) • lemon juice • parsley & olives • 150 gr olive oil


Remove crusts from bread, soak and drain it.

Place the fish roe and the onion (chopped) in a mixer and beat well.

Add gradually the lemon juice, the bread and the olive oil and continue beating the mixture until it becomes soft and creamy.

Serve in a bowl and garnish with parsley and olives.

Comment

Favourite dip especially on Clean Monday feast.

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Fried Cheese - (Saganaki tyri)

What you need…

• 250 gr. any hard cheese, kefalotyri Parmesan, Gruyere or Greek Cypriot haloumi

• 50 grams butter • lemon juice of 1/2 lemon • black pepper


Cut the cheese into 1 cm thick slices.

Heat the butter in a frying pan and put the slices in.

Turn the heat down a little and let it cook for 1-2 minutes until it bubbles. It should not turn brown, but should look creamy and sticky.

Sprinkle a little lemon juice on top and some black pepper and serve it with fresh bread.

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Greek Shrimp with Feta - (Garides saganaki)

What you need…

• 3 tbsp. olive oil • 2 1/2 cups chopped onions • 1/4 cup finely chopped fresh parsley • 1 clove garlic, minced • 1/2 tsp. sugar • 3 cups chopped fresh plum tomatoes

(about 1 1/2 lbs.) • 1 cup dry white wine, preferably retsina

(Greek resinated wine) • 1 1/2 lbs. shrimp, peeled and deveined • 1 cup crumbled feta cheese


Preheat the oven to 200oC. Warm the oil in a no reactive large skillet over med. heat.

Add the onions and sauté until a light golden brown, 7 min.

Add the parsley, garlic and sugar and stir to mix.

Add the tomatoes and cook until they soften and the liquid is absorbed, about 20 min.

Add the wine to the skillet and cook until the liquid is absorbed.

Add the shrimp and cook, stirring occasionally, for 30 seconds. Remove from the heat.

Pour the shrimp and sauce into a 2 qt. casserole.

Top with the feta cheese. Bake until the cheese melts, 5 min.

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Charcoaled octopus

What you need…

• 1 octopus around 1 kilo • lemon juice marinade • 1/2 cup olive oil • 2/3 cup vinegar • oregano or thyme & 1 bay leaf • 1/3 cup white wine • salt & pepper • crushed garlic (optional)


Add in a large saucepan the octopus and heat it in order to get tight. Do not add any extra water. The octopus will be cooked on its own juice.

When it starts to thicken and takes a red colour remove from the saucepan and cut it in pieces.

Separate the tentacles and if you want you can remove the skin of the octopus although it is not necessary.

Marinade: Mix in a bowl the oil, vinegar, wine, bay leaf, oregano or thyme, salt, pepper and garlic.

Add the octopus pieces and preserve in the refrigerator for at least 24 hours.

When it comes the time to grill it, prepare the coals.

Strain each octopus piece well and place it on the grill.

While the octopus is charcoaled you should baste it with the marinade mixture.

When it is ready sprinkle with lemon juice and serve hot. (You can grill it in your kitchen but it will not taste the same. This rule applies also in fish and other charcoaled Greek dishes.)

Comment

It might look difficult to prepare but if you have tasted it in a Greek island and it was well prepared, then it is worth trying to cook it. It is considered a very famous Greek appetizer which is very often accompanied with Ouzo drink.

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Boiled Octopus - (Htapothi Vrasto)

What you need…

• 1 octopus weighing about 3 pounds • 4 cups water • 3 cloves crushed garlic • 3/4 cup olive oil • 1/4 cup vinegar • pepper & chopped parsley


Clean the octopus and put it into a pan; add water and cook it over a moderate heat until it becomes red and tender.

Drain, peel off the skin, and cut into small pieces.

Mix the garlic, olive oil, vinegar, pepper and parsley.

Pour dressing over the octopus.

You can keep it covered in the refrigerator for 3 to 4 days.

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SOUPS

Soups are considered a very nutritious and healthy meal. Soups made out of veal or fish stock are the tastiest. Vegetables are also used as well as egg and lemon sauce for extra taste. Fish soup is the most famous and common dish of the fishermen on the Greek islands. It is a very delicious and wholesome dish.

Chicken soup

What you need…

• one medium chicken • 3 onions • 1 cup of olive oil • 1 cup of rice • salt & pepper


Clean the chicken well and remove any unnecessary giblets.

Put it in a deep pan, add as much water is needed to cover it and boil it.

When it starts boiling skim the fat off the soup and add the onions (chopped) and the olive oil.

Let it boil for an hour or more (the boiling hour depends on how fresh the chicken is).

Remove the chicken from the deep pan and put it on a plate.

Boil the rice on the water you used to boil the chicken. While the soup is boiling, remove all the bones from the chicken.

Add the clean parts of the chicken on the soup, salt and pepper.

Serve the soup when the rice is ready.

Chicken soup can also be served with egg and lemon sauce (avgolemono).

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Fish soup - (Soupa Kakavia)

What you need…

• about 1,5 kilo of fish • olive oil • 2 - 3 onions • 3 - 4 tomatoes • celery • 2-3 carrots • salt & pepper


Scrape the scales of the fish and remove giblets.

Add the salt, pepper, olive oil, the sliced onions, the celery and the sliced tomatoes in a saucepan and boil them.

Strain the vegetables well and put them on a plate.

Put the fish on the same water and boil them.

After boiling them until cooked, strain them through a strainer, making sure the meat of the fish is well pressed in order all the fish juice to come out.

Serve the soup hot with lemon.

Serve the vegetables and the fish on a plate separately. If you use a large variety of fish the fish soup will be tastier.

69

Easter Midnight Soup - (Magiritsa)

What you need…

• a lamb's liver, heart, lights and intestines • juice of 3 lemons • 6 spring onions, finely sliced • 25 gr. butter • salt and black pepper • 1.2 lt hot water • 60 gr. rice • 2 cos lettuces, trimmed, shredded and

rinsed carefully (use only their young leaves and hearts)

• about a teacupful of fresh dill or fennel, rinsed and finely chopped, or parsley


Rinse all the meat.

Turn the intestines inside out with the help of a thin stick and rinse them thoroughly.

Rub them with salt and lemon juice and rinse them again.

Cube them into small portions. In a large saucepan, sauté the onions in the butter, until they start to change colour.

Add the chopped intestines, liver, lights and heart, fry together for a few minutes, stirring.

Add the shredded lettuces and all the fresh herbs and sauté for a few more minutes.

Add the hot water, and seasoning, cover and cook for 30 minutes.

Then add the rice and cook for a further 10 minutes.

Remove from the heat and let it stand for 10 minutes, before proceeding with the avgolemono sauce.

Add the avgolemono sauce to the soup, stirring.

Return to a very gentle heat for 2 minutes, stirring at the same time.

It should be by now a quite a thick soup.

Comment

Magiritsa is the soup that Greeks break their 40 days fasting with after the midnight liturgy on Easter Saturday.

70

Egg and Lemon Sauce - (Avgolemono)

What you need…

• 2 eggs (in room temperature) • lemon juice • 1 cup of boiling stock (of meat or chicken).


Separate egg white from egg yolk and beat them separately.

Add the lemon juice and beat more.

Add gradually the stock and stir constantly while the sauce is heated. Do not let the sauce boil.

Continue stirring until the sauce thickens.

Comment

Used as toping in many greek dishes (stuffed vine leaves) and soups.

71

Bean soup - (Fasolada)

What you need…

• 1/2 kg white beans • 1 onion • 3 carrots • 3-4 tomatoes • celery • olive oil • salt & pepper


Soak the beans for 12 hours.

Wash them well and place them in a deep saucepan.

Boil them for 20 minutes.

Chop the onion, the carrots and the celery, mash the tomatoes and add all of them in the saucepan.

Add olive oil (as much as desired), salt and pepper.

Stir the mixture and add plenty of water.

Boil the soup in low temperature until the beans are tender.

Comment

Fasolada is a very popular bean soup. It is usually eaten with feta cheese and crusty bread. It is also served with smoked herring and olives and it is well known in Greece as a very nutritious meal.

72

Lentil soup - (Fakes)

What you need…

• 1/2 kg lentils • 3-4 tomatoes • 2-3 bayleaves • 3 garlic cloves • 2 onions • salt & pepper • vinegar


Check the lentils and remove any stones (this may happen some times.

Normally the producer has removed them before packing them).

Boil them. When they start boiling rinse them well, add new fresh water and boil them again.

Add garlic, the onions (chopped), mash tomatoes and let them boil for 1 hour in medium heat until they are tender.

Comment

Serve the lentil soup hot with olives and smoked fish. You can add vinegar in the soup if you like.

73

MAIN COURSES Greeks cook all kinds of meat (beef, pork, lamb and chicken) and of course they love fish.

Beef Casserole with Onions - (Stifado)

What you need…

• 4 tablespoons olive oil • 1 small sprig of rosemary • 1 kg tender beef, cut into large cubes • 900 ml water • 2 tablespoons tomato puree • salt • black pepper • 3 tablespoons red wine vinegar • 4-6 tablespoons vegetable oil • 1 small glass red wine • 5 cm cinnamon stick • 1 teaspoon demerara sugar

• 5 grains allspice • 700 grams small onions (the pickling

size), peeled and left whole


Heat the olive oil in a large saucepan and brown the meat in it. It will produce a lot of moisture but continue until it has all evaporated and the meat starts to turn golden. Slowly pour the vinegar over it and, when the steam subsides, add the wine. Then add all the remaining ingredients except the vegetable oil, onions and sugar, cover and cook slowly for 1 hour or until the meat is almost tender. Heat the vegetable oil in a frying pan and add as many onions in one layer as it will take. Sautee them gently for about 15 minutes, shaking and turning them over until they brown lightly. Lift them out with a slotted spoon and spread them over the meat, distributing them evenly. Repeat until all the onions are done. Sprinkle the sugar over the onions, cover and cook very gently for 30 min, until the onions are soft but not disintegrating. Do not stir once the onions have been added, but rotate the saucepan occasionally to coat them in the sauce.

74

Mousaka What you need…

• 5 medium zucchini

• 5 medium aubergines

• 5 medium potatoes

(all of the above cut in thick rounds)

• 1 kilo minced veal meat

• 150g thick tomato sauce (can)

• 1 onion (finely chopped)


Fry all the vegetables in olive oil and then put them on a paper towel to absorb the oil.

Preparation of the meat: sauté the onion, add the minced meat, then the tomato sauce, salt & pepper and finally add water to boil.

In a large baking pan put a layer of potatoes, then a layer of aubergines and zucchini.

Sprinkle hard grated cheese on top and add the minced meat. Then pour the béchamel sauce*.

Sprinkle a little bit of cheese for spaghetti on top of béchamel (parmesan type) and bake at 180-200o C for about 45 minutes until a golden crust is formed all over the top.

Let it stand for 5 minutes before serving, in order to be able to cut it more easily.

* Béchamel sauce

• 1 Litre fresh milk

• 1 egg

• grounded hard cheeses (maybe different kinds)

• 10-12 full tablespoons flour

• salt & pepper

• grounded nutmeg

• 1 tablespoon butter Put the milk in a pot (medium heat).

Add salt, pepper and beat with egg beater.

Add the egg and continue beating. Add butter and the cheeses.

Finally add the flour slowly and keep on stirring until the sauce thickens.

Comment

Primarily mousaka relies on the taste and flavour of the aubergines. If the aubergines are not fresh enough it is not worth embarking on making mousaka, as it involves a lot of work. People wrongly assume that dubious aubergines can be disguised with a layer of minced meat and a milky white sauce and served as “glorious” moussaka; it will only be a waste of time! (The best season to serve it is spring and summer.)

75

Souvlaki What you need…

pork meat, olive oil, oregano, thyme, vinegar, salt and pepper and pita breads (optionally)


After you buy fresh pork meat you should chop it in small pieces, preferably cubes and marinate it in olive oil, oregano, thyme and a bit of vinegar for 8-10 hours.

Then, add some salt and pepper and place the pieces on souvlaki skewers. Be careful not to over-grill the meat.

Pita breads are essential to have a genuine greek souvlaki, so grill the pitas and then add some tomato, onion and tzatziki (prepared with yoghurt, garlic, cucumber and olive oil) along with the meat and dinner is served.

Souvlaki types

Apart from the classic pork souvlaki, you can also try chicken or any other meat. One can find swordfish, prawn, ostrich or even vegetable souvlaki. All these variations were invented to provide a different taste and because they contain far less fat and cholesterol than pork.

Comment: This is probably the most popular Greek dish. It is easy to prepare, nutritious, absolutely delicious and sold everywhere in Greece. Souvlaki is served alone on the skewer or together with some other ingredients in “pita” bread or on a dinner plate. Each way of serving has its own name. For example, in Athens, souvlaki alone means pita-souvlaki, while in Thessaloniki it means kalamaki souvlaki (“on the stick”).

History of Souvlaki

This hard-to-resist food goes way back to the ancient times and Homer, to whom the oldest known references of souvlaki are subscribed. No reminiscent of the ancient souvlaki skewers are found yet, but very similar recipes are. Back then, it was known as “oveliskos” and “kandavlos”, as historic books say. Much later, in Constantinople of Byzantine times, souvlakia (under that name) were sold in the streets. Thus, souvlaki is well traced and historically known. And equally adored and eaten by Greeks of all centuries.

Words are superfluous...

76

Chicken with potatoes in the oven

What you need…

• 1 whole chicken • 3/4 lemons • half a cup of olive oil • 2/3 pinches of oregano • Salt & pepper to taste • 4/5 potatoes cut in half


Wash the chicken and dry.

Put in roasting tray and squeeze lemon juice over the chicken and inside the cavity.

Season with salt and pepper and oregano.

Pour olive oil all over.

Put in pre-heated oven (190oC) and cook for 45 minutes.

Place potatoes in roasting tray and cook for a further 45 minutes. Please note cooking time depends on the size of the chicken.

77

Briam (Baked vegetables)

What you need…

• 4 medium sized zucchini • 4 medium eggplants • 2 onions • 4-6 potatoes • 2 green peppers • 4-6 tomatoes • parsley • olive oil • salt & pepper


Clean and chop the eggplants, the zucchini, the peppers and the potatoes in pieces.

Mash the tomatoes and chop the onions.

Add all the above in a deep pan, add salt, pepper, parsley and olive oil and bake for about 1 1/2 hr in medium oven (120 C).

Comment

Vegetable dishes hold a very important position in the nutritional habits of a greek family. Usually they are cooked with olive oil, which is so important for the health of everyone.

During the summer Greeks cook dishes that contain eggplants, zucchini and tomatoes. These are suitable for vegetarians and some of them are also suitable for those who do not consume dairy products.

78

Ancient Greek Mullet

What you need…

• 6 small or 3 large red mullets, cleaned • 2 handfuls of fresh herbs finely

chopped (thyme, spearmint, coriander, marjoram, parsley, rosemary. If you do not have fresh herbs use one soupspoon of each.

• 3 soupspoons olive oil • juice of one lemon • salt and pepper


Mix the herbs together with the oil, the lemon juice, the salt and pepper.

Spread the mixture on the belly and the outside of the mullets.

Line a pan with aluminium foil and put the fish on top.

Put it on the grill and grill the fish 4-10 minutes on each side, according to the size of the fish.

Sprinkle continuously with lemon juice.

Grill until the flesh easily comes away from the bone.

Serve immediately with bread and green salad.

Comment

Fish contain many nutrients like magnesium, calcium, fat, vitamins (especially A and D). Their meat is easily digestive, especially when cooked or baked. Fish with white meat are considered of better quality. Try to be careful when buying fish as it is a very sensitive product which needs good maintenance.

79

Cod croquettes

What you need…

• 1 1/2 kg cod • 2 cups flour • 1 tin beer • olive oil for frying


Clean the cod with plenty of water to remove its salty taste.

Remove the bones and separate the cod in pieces, using your hands.

Prepare a batter by mixing the flour with the beer. The batter should be thick as honey.

Mix the cod pieces with the batter and stir with a spoon.

Place the mixture in the refrigerator for 2 hours.

Heat oil in a frying pan and fry the mixture spoon by spoon until the croquettes become lightly brown.

Remove from oil, drain using an absorbing sheet of kitchen paper and serve. Serve with garlic sauce.

80

Garlic sauce (skordalia)

What you need…

• 1garlic • 1/2 kg breadcrumb • olive Oil • vinegar


Wet the breadcrumbs in the water and then drain them well.

Clean and crush garlic in a mortar or using a fork.

Mix the drained breadcrumbs with the garlic.

Stir well the mixture with a mixer until a smooth paste is obtained.

Add olive oil and and vinegar gradually while stirring the mixture.

81

Garlic sauce (skordalia) 2

What you need…

• 3 tablespoons minced garlic. • 3 or 4 boiled potatoes, mashed. (or 6 slices white bread, crusts removed, soaked in 1/2

cup cold water and squeezed dry.) • 1 cup olive oil. • 1/3 cup white wine vinegar. • salt and pepper


(Hand method)

Combine garlic with mashed potatoes or bread in a mortar.

Blend to form a soft paste.

Add olive oil and vinegar alternately in very small amounts, stirring briskly.

Add salt and pepper.

Continue to whisk until sauce is thick.

(Blender or food processor method)

Place garlic and potatoes or bread in bowl and blend.

Add olive oil and vinegar and continue to blend.

If too thick, add 1/4 cup cold water. Add salt and pepper.

Blend until creamy and thick.

Comment

Used in fried fish like in fried cod dish. Also served as a side dish together with beetroot salad. It has many variations around Greece. In the Ionian islands they use potato instead of breadcrumb and they call it "Aliatha".

Skordalia is a sauce made with garlic and thickened with potatoes, nuts, or bread. Garlic is indispensable to skordalia, and skordalia is indespenseable to a variety of fried foods -fish, squash, eggplant, and many others.

82

Easter Lamb on the Spit

What you need…

To serve 6-8 persons, you need a lamb that weights about 5 kg!


On Easter Sunday Morning, the fire is started at about 7.00 am to ensure that the wood is reduced to glowing embers by the time the roasting starts. The lamb or goat, having been properly cleaned, is rubbed with lemon all over his skin and seasoned with salt, pepper, oregano and thyme both outside and inside.

Then the souvla, the long round iron stick, having also been properly cleaned and rubbed with lemon, is passed through the animal from one end and out through the head. The back feet are secured by passing one through the muscle of the other and are then tied with wire. It is also recommended to tie with wire the spine of the lamb on the spit.

Two iron poles with forked ends are inserted in the earth by the fire. At the beginning of the roasting session the lamb is at about 60-70 cm from the fire. Later the poles are lowered so the meat rests at a distance of 30-40 cm from the fire.

The long iron spit ends in a handle and members of the family take it in turns to sit and turn it almost continually (Now there are machines doing that for us!). While the meat is cooking they brush on a mixture of olive oil, lemon juice and oregano.

A lamb roasted like this takes about 4 hours or less, presuming that it is of the desirable weight of 5 kgr maximum. It is vital that the lamb cooks very slowly, even if it takes longer than three hours. A clear indication that it is nearly cooked is when the flesh shrinks away from the bones. Please note that the fleshy parts (legs and shoulders) take longer to cook, so they draw most of the glowing embers to the two ends, making two small piles of them under the fleshy parts which give those parts the extra heat they require, while the thin body is cooking at a slower speed.

Comment

For those who can't roast a lamb on the spit, there's also a recipe for Roast Lamb in the Oven.

Serve with a lot of fresh season salad, taramosalata, melitzanosalata and Red Easter Eggs.

Easter in Greece is the major event in the whole year.

83

Easter bread - (Tsoureki)

What you need…

• 1 kg flour • 1 teacup butter • 2 tablespoons grated orange rind • 6 eggs • 1 ½ teacups sugar • ½ teacup milk • 2 tablespoons yeast • ½ teacup lukewarm water


Dissolve the yeast in the lukewarm water.

Add a teacup of flour and beat the mix.

Cover the mix with a towel and place it in a warm place to rise.

Slightly heat the milk, the sugar, the butter and the orange rind and place them in a bowl.

Add the yeast, the eggs, beaten, and the flour, stirring constantly.

Make sure the dough is neither too soft nor too tough. Cover this dough with a towel and let it stand in a warm place for about an hour and a half.

When the dough has doubled in size, knead it again by hand and shape plaited breads.

Brush the breads with 2-3 beaten egg yolks and bake them in a medium oven for about 30-35 minutes.

Comment

It might be called easter bread but tsoureki is baked all year round.

84

Red easter eggs

What you need…

• uncooked eggs • water • 3/4 cup vinegar • red food dye or coloring • vegetable oil • a few cotton balls


Carefully wash and dry each egg.

Set a large pot of water to boil.

Add a red dye or food colouring and 3/4 cup of vinegar to the water, and boil for a few minutes.

Slowly lower the eggs into the pot, and when the water comes to a boil, lower the heat.

Let eggs simmer for 15 min, then remove them carefully from the pot. If you plan to cook more eggs, add additional 2 tbs. vinegar to the water.

Wipe cooked eggs with an oil-soaked cotton ball, and then wipe each egg with a clean dry cloth.

Place on a platter. Serve cold (maybe in lettuce salad).

85

SWEETS

New Year's Eve Cake (St Basil's) - (Vasilopita)

What you need…

• 25 gr. fresh yeast • 200 gr. caster sugar • 150 ml warm milk • 1 kg plain flour • 0.5 teaspoon salt • 230 gr. butter, melted • 7 eggs • 30 gr. raw sesame • 100 gr. flaked almonds • 1 tablespoon each grated orange and lemon rind • 1 egg yolk beaten with 1 tablespoon water


Dissolve the yeast with a little sugar in the warm milk. Wait until it is activated and starts to bubble at the surface, then add 3 tablespoons flour and mix well to make a batter. Cover it with a clean tea towel and keep in a warm place for about 1 hour or until it rises.

In the meantime, sift the rest of the flour with the salt in a large bowl, add the melted butter, the 7 eggs, the rest of the sugar, and the grated rinds. Add the risen yeast mixture to it, and knead it in order to amalgamate all the ingredients like bread dough. It should be rather firm but elastic by now. Cover it again and put in a warm place for about 1.5 hours, until it rises and doubles in size.

Butter a large round cake tin, about 26-28 cm, and line the bottom and sides with greaseproof paper, which you should also butter to avoid sticking. When the mixture has doubled its size, knead it again to break it down, keep a piece for decorating the top of the cake, and pour the rest into the cake tin. Insert a coin. Make sure the mixture only comes halfway up the sides, so that it has space to rise. Cover and let it stand in a warm place until it again doubles in size.

Brush its surface with the beaten egg yolk and decorate, either by using the reserved dough to write the numbers of the new year in the middle of the cake, or by making a few rosettes, or by simply sprinkling the almonds and sesame all over. You could make a few nominal cuts using scissors. Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C, for about 1 hour until the top looks golden. Let it cool and shrink slightly, then unmould and remove the greaseproof paper.

Comment

On the New Year's Eve takes place the ceremony of cutting "St Basil's cake", which is solemnly cut open, shortly before midnight, by the head of the house. A coin is put into the cake, and the person receiving the piece which contains the coin, is supposed to be going to have a lucky year.

86

Baklavas (Greek version) What you need…

Filling

• 500 gr. walnuts, coarsely chopped

• 60 gr. sugar

• 1 teaspoon cinnamon

Pastry

• 500 gr. fyllo pastry

• 180 gr. unsalted butter, melted

Syrup

• 230 gr. caster sugar

• 300 ml water

• 2 cinnamon sticks

• 2 teaspoons lemon juice

• some lemon peel

• 2 tablespoons honey


Mix all the filling ingredients in a bowl.

Liberally butter the base and sides of an elongated or round baking dish. Measure the length of the fyllo against the baking dish roughly and, allowing 2cm extra approximately for shrinkage, cut to length with a sharp knife. Brush each layer of fyllo with melted butter and spread over the base of the container as evenly as possible.

Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers. Sprinkle a thin layer of filling and place 2 more sheets of fyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of fyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter. Brush the top layer liberally with butter in order to get it crisp and golden.

Cut the top layers of fyllo carefully diagonally. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient. Using the tips of four fingers, sprinkle drops of water all over the surface and cook in a preheated oven, 190oC, for 35 minutes.

Syrup preparation

Place all the syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 6-8 minutes, add the honey and simmer for a further 5 minutes until it thickens slightly. Let the baklava cool down then pour the hot but not boiling syrup slowly all over, through a strainer. Let it absorb the syrup.

87

Melomakarona What you need…

• 2 cups olive oil (or vegetable oil) • 1 cup sugar • 1/2 cup cognac • 1/2 cup freshly squeezed orange juice • 7.5 cups all purpose flour (approx. 1 kg) • 2 tsp baking powder • 1 tsp baking soda (diluted in the orange juice) • 1 tsp cinnamon and clove • 100g walnuts, finely chopped

Syrup

• 2 cups water • 2 cups sugar • 2 cups honey


Mix the flour with the baking powder.

Beat the olive oil with the sugar for a few minutes either with the hand or with the stand mixer. Continue beating and add the cognac and orange juice with soda. Stop the mixer and gently fold in the flour. Don’t overwork the dough or it will start to separate.

Form the melomakarona into slightly oval shapes either small or medium sized. They will almost double in size in the oven and you don’t want to end up with massive cookie-style monsters.

Place them on a baking sheet (you don’t need to line it with anything as they have enough oil by themselves, but if you feel uneasy about that just line the baking sheets with a silicone mat or baking parchment).

Pre-heat the oven to 180oC and bake for 30 minutes or until they are nicely browned. Meanwhile make the syrup which needs to be kept in a gentle simmer.

When you take the melomakarona out of the oven place them straight into the simmering syrup for 2-3 minutes. Gently remove with a slotted spoon and place on a platter. Garnish with the chopped walnuts. Eat when they are cold.

Melomakarona are not refrigerated. Cover them well with plastic wrap or store in tins so they do not dry out, and they will last for several days - if they are not eaten by then.

Comment: Melomakarona are Christmas cookies and their name means "honey macaroni" because of the honey (meli in Greek) used in the syrup and makaroni (pasta).

Apart from the sugar, they are actually very healthy and perfect for people who are avoiding animal fats either out of principle or for health reasons.

88

Saragli (rolls)

What you need…

Filling

• 1/2 lb walnuts, finely chopped • 2 1/2 tb sugar • 1/2 ts cinnamon • 1/8 ts ground cloves

Pastry

• 1 lb phyllo dough • 3/4 lb unsalted butter, melted

Syrup • 1 1/2 cup water • 1 cinnamon stick • 1 1/2 cup sugar • 2 ts lemon juice • 1/2 cup honey


Heat oven to 350 oC.

Mix first the four ingredients for the filling.

Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using.

Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. Cover phyllo not being used with a barely damp towel. Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter.

Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of sides. Fold long sides in 1/4 inch. Fold over bottom to cover filling. Place a clean pencil on top of fold and roll into a cigar-like cylinder. Push both ends toward centre and remove pencil.

Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo. Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup - kitchen tongs work well for this. Place onto a platter to cool. Cover and refrigerate. Can be frozen.

Comment

Otherwise you can fold them in triangles and pour chocolate all over. Simply delicious!

… and as Greeks say: ΚΑΛΗ ΣΑΣ ΟΡΕΞΗ!!!

89

Kantaifi What you need…

• 1/2 kg kantaifi dough (shredded phyllo dough)

• 1/2 kg chopped walnuts

• 1/2 cup sugar

• 1 tsp. cinnamon

• 1/2 tsp. ground cloves

• 1/2 kg butter

Syrup

• 1/4 kg honey

• 3 cups sugar

• 3 cups water

• 2 Tsp. lemon juice


In a large bowl, mix the walnuts, sugar, cinnamon and cloves. Melt the butter. Brush the bottom of a 9 x 13 inch pan with melted butter. Open the kantaifi dough, divide into 5 parts. Take one part, loosen the dough and fluff. Spread on bottom of pan. Sprinkle with walnut mixture. Repeat this three more times. Spread kataifi on top. Pour butter with a spoon evenly over whole pan. Cut into pieces. Sprinkle a few drops of cold water on top. Bake at 180o C for 35 minutes until golden light brown. Let cool for 10 minutes. Slowly pour hot syrup (see instructions below) over the kantaifi letting it soak in before pouring more. Cover tightly.

Syrup preparation

Combine all ingredients and boil gently for about 15 or 20 minutes.

Comment: Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry. Sometimes mastic (aromatic, ivory coloured resin grown on the Aegean island of Chios) is also used.

Well, what more is left to say?

Bon appetit!

�

90

Turkish cuisine

Prepared By: Hatice Berber Ahmet Küçük Đbrahim Hakkı Ergin Yasemin Halbutoğulları Selin Yıldırım Nurten Alkan Hüsnü Toma

91

Ezogelin Soup Ingredients

• 1 cup red lentil • 6-7 cups water • 1/2 cup fine bulgur • salt to taste • 1 middle size onion • 2 table spoons tomato paste • 1/2 tea spoon hot pepper sauce or paste • 2 table spoons olive oil • 1 tea spoon red pepper flakes • 1 tea spoon dried peppermint flakes

How to Prepare Peel, wash and mince the onion. Then place it in a soup pot. Add olive oil and saute the onion. Wash red lentil and add it to the pot together with bulgur, tomatoe paste, pepper sauce and salt. Cook them until lentil and bulgur are soft. Let it boil few minutes and then remove pot from the heat. Pour soup in plates and decorate top with red pepper and peppermint flakes. Serve it hot. It is for four servings.

92

Kisir Cold Bulgur Salad

Ingredients

• 1 cup bulgur,* finely ground wheat • 1 tablespoon pomegranate juice (or

2 tablespoons lemon juice) • 2/3 cup boiling water • Salad greens or boiled grape leaves • 1 large onion, finely chopped • Tomato slices

How to Prepare

Put the bulgur in a bowl and stir in the water, a few spoonfuls at a time. Cover and let rest for 15 minutes at room temperature. Add onion to bulgur and combine thoroughly. Then stir in the other ingredients, seasoning to taste.

Line a serving dish with salad greens or boiled vine leaves and top with the bulgur mixture.

Garnish with sliced tomatoes or pickles. Serve at room temperature. * Be sure to use bulgur, not cracked wheat.

93

Etli Lahana Dolmasi - Stuffed Cabbage

Ingredients

• 2 medium tomatoes, cubed • 1/2 cup olive oil • 1/ 2 pound ground beef or lamb • 2 cups of rice • 1 medium cabbage, leaves boiled

in water • 6 cloves of garlic, chopped • 2 long green pepper, chopped • 1/3 cup chopped parsley • 1 tsp red pepper paste

How to Prepare

Boil the cabbage leaves in water for 20-25 minutes. Mix all other ingredients.

Take one cabbage leaf, put about 1-2 tbs of rice mix in the middle fold 1/2 inch of two longer side edges towards the middle than roll the cabbage up.

In a shallow large saucepan place the stuffed cabbages, folding the loose edge under. Pour hot water with salt and pepper, enough to cover all stuffed cabbages.

Serve it hot with fresh lemon juice.

94

Patlican Karniyarik (Eggplant Stuffed with Lamb) Ingredients

• 6 medium sized eggplants • 2 onions, finely chopped • 3 tomatoes, peeled and chopped • 250 grams minced meat • 3 tablespoons oil • 250 grams chopped parsley • 2 green peppers, sliced • salt, pepper

How to Prepare

(serves 6) 1. Remove tops of eggplants. Make a deep lengthwise incision in each eggplant.

2. Soak them in salted water for about 45 minutes.

3. Drain and pat dry with paper towel. Fry eggplants lightly in oil, turning constantly. Remove from pan and set aside.

4. Brown onions, minced meat and peppers lightly. Add tomatoes and continue to saute for several minutes.

5. Remove from heat and add salt and pepper to taste.

6. Place eggplants in deep baking dish, cut sides facing up. Fill each eggplant with the mince mixture. Top each eggplant with a slice of tomato and green pepper.

7. Add a small amount of water to dish, cover and cook for 25-30 minutes or until tender, in oven or on stove top.

95

Elmali Kurabiye (Turkish Apple Turnovers)

Ingredients • 375 grams of flour • 250 grams of butter • 1 tablespoon of yogurt • 1 teaspoon of baking powder • Half a sachet of vanilla sugar • 4 - 5 tablespoons of powdered

sugar • a pinch of grated lemon peel • for the filling: 3 sour apples, 4 - 5

tablespoons of sugar, 3 teaspoons of cinnamon, 20 grams of chopped hazelnuts or walnuts

How to Prepare

Wash the apples, peel them, remove the pips and cut them into small pieces.

Put the pieces of apple and the sugar in a pan and bring everything to the boil while stirring.

Leave to simmer for 10 minutes. Let it cool off afterwards, add the cinnamon and the finely chopped nuts and stir again.

Preheat the oven to 180 ºC. Put the flour in a bowl and make a small hole in the middle.

Put the butter, the yogurt, the baking powder, the grated lemon peel, the vanilla sugar and the powdered sugar in the hole.

Mix and knead everything until you have homogenous dough. Divide the dough into portions the size of an egg.

Press the dough portions flat until they are oval shaped.

Put a little of the apple mix on top of every piece of dough and close them by folding.

Place them on a baking sheet in the oven. Bake the apple turnovers for approximately 30 minutes.

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