Comenius recipe book made by students from

Denmark Finland Iceland and Spain Healthy Child! Happy Child!

Snack: Ryebread snack

10gr butter

1½ dl water

25gr yeast

1ss syrup

¼ ts salt

100gr rye flour

125gr fluor

1. warm the water up in a boil and melt the butter, cool the mix till it is hand warm

2. whisk yeast out in this mix

3. put syrup salt and the two kinds of flour, mix and fold it good

4. sprinkle a little potatoes flour on a table roll a sausage of it

5. part it into 8 pieces, form 8 breads , small breads

6. let it rest half an hour

bake them app. 15 min in a 225 degrees warm oven

Top the breads with butter, slices of cheese, tomatoes and

add salt and pepper.

Thomas H, Mike, Patrick and Casper 6.c

Snack: Pizza snack

Ingredients:

35 gr yeast

2½ dl hand warm water

2½ spf oil

¾ tsp salt

400 gr flour

1. Mix the yeast with water, add salt and oil, add flour knead till a smooth dough.

2. Save some flour for the rolling.

Filling:

2 dl chopped tomatoes from tin

1 onion

500 gr minced ox meat

4 tsp oregano

100 gr grated cheese

salt

1. Mix meat and onions, sear it in a pan. Simmer it for 10 min.

2. Cool it, add the cheese. Flavour with salt

3. Part the dough into three. Roll the dough out in three squares.

4. Put the filling on the dough, roll it to a sausage cut it in 1½ cm slices.

5. Raise it for 10 min, then bake it in a 200 C warm oven, app 15 min.

Peter M., Lærke, Kevin, Ditte, Janus and Lasse, 6.b

Snack: Bruchetta

Number 1 Bruchetta Hørup

1. Take a slice of bread, toast it.

2. Take 2 tomatoes and cut them into slices. Put slices on the bread.

3. Take peperoni and bacon and the other things and put them on the bread.

4. Grate the mozzarella cheese, put it on.

5. Grill it in the oven (200 Celsius) until it is golden on the top.

Number 2 Classic Danish

1. Take a slice of bread, toast it.

2. Take a slice of smoked ham and put it on the bread.

3. Take an apple and cut it into slices, put it on the bread.

4. Put a slice of cheese on.

5. Take 1 red onion and cut it in slices and put it on the bread.

6. Grill it in the oven ( 200 Celsius ) until it is golden on the top

Number 3 Pizza Cama

1. Take a slice of bread, toast it.

2. Grate the mozzarella cheese, put it on.

3. Take 2 tomatoes and cut the tomatoes into slices, put them on.

4. Cut lettuce and onions in slices, put it on the bread.

5. Take 1 slice of ham, put it on.

6. Cut the cocktail sausages into slices, put it on.

7. Grill that in the oven on (200 Celsius) until it is golden on the top.

Made by Cecilie, Mikkel, Anders, Anne Katrine, 6A

Snack: Bruchetta

Ingredients

Number 1 Brucshetta Hørup

1 Slice of bread

2 Tomatoes

Some mozzarella cheese

6 Slices of peperonis

3 Slices of bacon

Number 2 Classic Danish

1 slice of bread

1 slice of smoked ham

Some apple slices

1 slice of cheese

1 red onion

Number 3 Pizza Cama

1 package of mozzarella cheese

2 tomatoes

1 package of lettuce

1 onion

1 slice og ham

1 package of cocktail sausages

Country bread for bruchetta

2 pieces of country bread

2 white onions

2 white tea spoon full olive oil

1. Toast the bread slices on both sides on bread toaster or in an oven at strong heat (225 degrees Celsius) until they are golden and crispy

1. Peel the white onion and cut them into two halves. Rub the bread.

1. Drip the oil over the bread

The bread can be served, as they are, or with sliced tomatoes.

Traditional dish: ”Brændende kærlighed” Burning Love

Ingredients.

1 kg mealy potatoes

150 gr onion

1 tsp salt

50 gr butter, salted

500 gr bacon slices

1. Peel the potatoes; boil them in water without salt app. 20 min so tender that they can be mashed. Flavour with salt

1. When boiled, mash them with an electric beater, stir in the butter and salt.

Bacon

1. Cut the bacon into small squares.

2. Fry it crispy and brown in a pan.

3. Put it on a fat sucking paper, cut the onions to bits and fry it in the fat from the bacon.

4. Serve the mashed potatoes on a plate and the bacon mix on top.

Camilla, Sofie and Signe, 6.b

Traditional dish: Fried Pork with Parsley Sauce

600 g sliced pork breast

SAUCE :

2 table spoons flour.

3½ dl milk.

10 g butter.

salt and pepper

1 bundle parsley freshly.

1000 g potatoes

ON PAN :

1. Warm the pan well up. Put the slices on the pan and brown 1 min on both sides.

2. Turn down the heat to middle warm, and fry them golden and crisp.

3. Turn the slices often

4. Put the slices on a fat sucking paper and put a little bit of salt on.

5. If the meat is very skinny, it can be very necessary, to put a little bit of oil on the pan from the start.

IN THE OVEN :

1. Put the slices on a roust over a roasting pan, with aluminums foil on the bottom.

2. It is easy to clean.

3. Put in the upper half , in a cold oven, and switch on 200 C

4. Fry the slices brown on one side. Turn over and fry them brown on the other side.

5. Frying time is longer in an oven than on a pan.

SAUCE:

1. Whisk flour and 1 dl milk to thickening in a casserole.

2. Whisk the rest of the milk in. Let the sauce boil under whisking, for 5 min.

3. Add the fat and taste it with salt and pepper. Add washed chopped parsley.

Anne Kathrine, Noah, Julie, Rasmus and Mark 6.c

Chop the pork breast in ½ cm big slices. If you wish crisped pork. Thick slices often give a soft middle.

Traditional dish: Minced Beef with Onions and Brown Sauce

(4 persons)

½ kilo minced beef

2 tablespoons water

½ teaspoon salt

a little pepper

2-3 onions

app: 40 grams butter

1 ½ -2 decilitres bouillon

1.Knead the minced beef with water, salt and pepper .

2.Part the minced beef into four portions.

3.Shape each portion.Press them a little flat

4.Cut each portion a bit this way and that way with a knife,while the other hand shapes them into round hambugers that look alike and have a thickness of 1 ½ centimetre

5.Peel the onions and chop them in thin slices

6.Brown half of the fat on the fryingpan, and fry the onions until they are a bit golden

7.Remove the onions from the frying pan and sprinkle a sip of salt over

8.Brown the rest of the butter by high heat

9.Brown the hamburgers on both sides and lower the heat

10.Sprinkle salt and pepper over.

11.Fry the hambugers 2-3 minutes on each side they must be pink inside

12.Take the hamburgers off the frying pan and lay them in a hot,half deep dish

13.Boil the fryingpan with bouillon

14.Pour the fryingpan gravysauce over the hambugers

15.Put the onions on the hamburgers

Made by Caroline, Stine, Tobias, Jesper, 6A

accompaniments :boiled

potatoes,salt and gravysauce.

Brown sauce

To make 4 portions you need:

20 grams of butter/magarine1 ½ – 2 tablespoon flourapp. 4 decilitre gravy or strong soup

1: The sauce can be smoothed with a butter bun

2: If you want to have a spicey sauce you can fry chopped onion and grated carrot with the

gravy. You can also add bayleaves, thyme or tomatopurée and a little wine

3: If you use ingredients from 2 you must stain the sauce before you serve it.

Favourite dish: Tomato Soup with Loaves

3-4 portions

1 onion (about 60g.)

2 stalks of celery

1 tablespoon olive oil

1 tin (400 g.) coarsely chopped tomatoes

1 tablespoon vegetable bouillon

½ litre water

1 piece cornstarch

a little pepper maybe a little salt

1. Peel the onion and dice it.

2. Wash the celery and chop it crosswise.

3. Fry the onion and the celery.

4. Add tomato, vegetables boullion,water, cornstarchand pepper.

5. Make it boil with steady heat

6. Turn down the heat and let the soup boil for app. 5 min.

7. Add salt to the soup

8. Serve the soup with bread, and maybe a tablespoon of feta-cheese in dice in every portion.

Made by Pernille, Casper, Kristian, Sofie, Ann Katrine, 6A

Loaves for the Tomato Soup (3 long loaves)

25 grams yeast.

3 deciliter lukewarm water.

2 tea spoons salt.

1 table spoon oil.

About ½ kilo flour.

Dissolve the yeast into the lukewarm water.

Stir the salt and the oil and the flour into the bowl.

Knead the mix by hand until it is smooth.

Place the dough in a bowl and cover it with a towel or aluminums foil.

Let it stand and raise in a warm place for app. 1 hour.

Put baking paper on the backing plate

Take the dough out on the table press the air out of it , share it into three pieces

Roll every piece to a ball and let the balls rise for 1 minute.

Roll every ball into a sausage as long as the backing plate

Put it on the backingplate

Cover it with a towel or aluminum foil and let the loaves raise for ¾ hour.

Turn on the oven 225 degrees Celsius.

Make a score on top of the Loaves.

Swab the Loaves with whipped egg white or milk.

Put the backing plate in the lowest part of the oven.

Baking time is 15-20 minutes with 235 degrees Celsius.

Made by Sofie, Kristian, Ann Katrine, Pernille, Casper. 6A

Favorite dish: ”Frikadeller” Danish Meat Balls

Ingredients:

250 g Minced ox meat.

2 Table spoon Flour-meal.

A Little salt and pepper.

2 Teaspoon grated onion.

1 Egg.

1 dl Milk

20 g Margarine.

1. Mix meat, egg, flour, salt, pepper and onion.

2. Add the milk.

3. This meat can be fried, boiled and baked.

Marie, Nanna and Laura 6. c

Season dish (summer): Buttermilk Bowl

Buttermilk Bowl

2 eggs

1 spoonful sugar

1 tsp vanilla

1 liter buttermilk

1 spf peel of lemon

1. Whip the egg and sugar thoroughly.

2. When whipped, add the vanilla and lemon peel.

3. Then add the buttermilk.

To be served with the rusks.

Best during summer time.

Laura, Johannes, Jakob, Nadja A., Pernille, Annika and Rasmus, 6b

Rusks with vanilla for Buttermilk Bowl

Rusks with vanilla

250 gr flour

2 tsp baking powder

½ tsp cardamom

35 gr sugar

75 gr cold margarine

1 egg

½ dl cream

1. Mix the flour and the baking powder,

2. Cardamom, cold margarine, egg and cream

3. Roll the dough into a long sausage and cut in into 12 -14 pieces.

4. Put it in a 200 C warm oven for 6 min.

5. Take them out of the oven cut them in halves bake them again for app. 10 min

To be served with buttermilk cold bowl.

Laura, Johannes, Jakob, Nadja A, Pernille, Annika and Rasmus, 6.b

Season dish (autumn):”Snysk” with fried pork

Ingredients for fried pork:

A little bit salted and stepped pork, eight slices.

1 egg White.

50 gram rasp.

50 gram butter.

1. The pork slices, fold them in the egg white and the rasp.

2. Brown the butter on the pan, and fry the pork slices.

3. To be fried 8 -10 min on both sides.

Ingredients for Snysk:

250 gram peas

250 gram carrots

250 gram potatoes

250 gram beans in 2 cm pieces

25 gram butter

1 deciliter cut parsley

Salt and pepper.

1. Carrots, potatoes and beans boil together in so much water, that it covers the vegetables. After about 12 minutes you put in the peas and may be a little bit more water.

2. When all the vegetables are tender, level vegetables water with a ball made of melted butter stirred with flour. Stir the butter ball in and then boil it 3 minutes, stir again till it is finished.

3. Taste it with salt and pepper

4. Top the dish with parsley just before serving.

Hanna, Malene N Emma, Jonas and Mille 6. c

Celebration dish (Christmas): Roasted Duck with Red Cabbage

Ingredients:

1 duck

salt

Pepper

2-3 apples

8-10 prunes

water

1. Clean the duck with cold water and dry it.

2. Rub salt and pepper on the inside of the duck.

3. The soaked prunes and the peeled carved apples shall be mixed and put into the duck.

4. The duck is sewn or is closed with meat sticks and is set up, is rubbed with salt on the outside and put on the wire rack in the roasting pan.

5. 1/3 of the frying time with the back upwards, 2/3 of the frying time with the back downwards.

6. The duck is put into a warm oven (250 degrees Celsius) and is browned for 15 minutes

7. Add boiling water and turn down to heat to 160 degrees Celsius.

8. Frying time is 2 hours.

9. You must pour a little warm water over the duck now and then while the duck is frying.

10. 15 minutes before the duck is served pour the source off the roasting pan, and put the duck back again into the oven for 5 minutes (250 degrees Celsius)

11. Pour some table spoon full of cold water over the duck so the skin will be shiny and crispy.

12. You may keep the air-hole open while browning the duck.

Made by Steffen, Julie, Nicoline, Hannah, 6A

.

Red cabbageTo make 4 portions you need :1 little cabbage app. 1 kilo50 grams of butter 1 deciliter vinegar, beetroot juice, sugar, salt and 2 apples

1: peel the cabbage2: cut it into 4 pieces3: slice it into fine bits4: melt the butter in a pot5: put the sliced cabbage in the pot, together with the vinegar6: put the lid on and let it boil for 15 min.7: then add beetroot juice, salt sugar 8: let the cabbage boil under low heat, until soft. About an hour

If you want you can put 1 or 2 sour apples in and a bit of caraway seeds

Season dish (Christmas): Caramelled Potatoes for Roasted Duck

To make 4 portions you need :

½ or ¾ kilo small potatoes30 grams butter or margarine3-4 tablespoon sugar

•Boil the potatoes peel them and shower them with water.•Boil the potatoes in water added salt for 15-20 minutes . Peel them and keep them warm.•Melt the sugar on the frying pan with low head while you are staining, when the sugar is light brown and skimming.•Add the butter.•When the butter and sugar are skimming add the potatoes.•Turn and shake the potatoes in the frying pan middle heat until they turn brown on all sides and all of them are warm.•Must be served once.

Made by Hannah, Julie, Steffen, Nicoline, 6A

Season dish (New Year): Grønlangkål – Danish green Cabbage with Roasted Potatoes

For 4 persons:

4 cabbage-stalks

2 ½ cup of cream

Boiled potatoes

A little soup

Butter

Salt

Pepper

1. Green cabbage boiled in salted water until it is tender.

2. Form the cabbage into balls, and press the water out. After that run the balls through the meat grinder along with some boiled potatoes.

3. The cabbage is warmed through in a saucepan; add cream and a big dollop of butter stir sufficiently steady with a little broth from the cooked pork.

4. Taste it with salt and pepper.

Serve warm with sugar roasted potatoes, and then smoked and fresh pork, and smoked sausages from Jutland.

Also included mustard and pickled beets with the dish

Serve also boiled potatoes.

This dish is often served on New Year’s Eve, and is only served during wintertime

Christine, Ann Sofie, Pernille, Anne Sofie, Malene D and Linn 6.c

Dessert: Lemon Mousse

4 leaf gelatine

3 eggs

100 gram sugar

1 lemon (use both peel and juice)

¼ litre cream

1. Put the gelatine into cold water for app. 10 min.

2. Whisk eggs and sugar to a fluffy egg schnapps with a mixer, add the grated peel from the lemon

3. Pull the gelatine from the water with the water that clings to it.

4. Melt gelatine in a water bath; mix it with lemon peel and the juice from the lemon. Stir the the hand warm gelatine into the eggs.

5. Fold the stiff whipped cream into the egg mixture.

6. Put it cold for a couple of hours.

Garnish with some of the whipped cream.

Nadja S, Casper and Isabel, 6.b

Dessert: Pancakes

120 grams flour

a little salt

1 teaspoon sugar

Lemon peel from a ½ lemon

2½ deciliter

1 egg

1. Stir flour, sugar, salt, grated lemon peel and milk together

2. Break the eggs and add them to the mixture

3. Pour dougn into a pincher

4. Let dough rest for 30 minuts

5. Melt butter for the baking process in a little saucepan

6. Warm a frying pan well and turn down to middle heat

7. Pour in a little melted butter from the saucepan

8. Now pour in app. ½ deciliter dough on the frying pan. Move the frying pan to let the dough make a thin layer all over the frying pan

9. Bake the pancake in a frying pan at middle heat on one side until it is light brown and lift the pancakes to the other side with a palette knife. Go on baking until both sides are light brown

10. Serve the pancakes warm with mashed apples jam or sugar, rolled up of flat.

Made by Ann Kathrin, Ida, Martin, Helena, Marcell, 6A

Butter or margarine for

baking the pancakes

Jam

Mashed appels

Desert: Homemade Ice cream

6 pasteurized yolks.

159 g powdered sugar.

6 egg whites.

2 dl Cream 38%

50g Dark Chocolate.

1. Whisk the yolks and powdered sugar to a thick airy cream.

2. Whisk the white of an egg stiff, whisk the cream stiff. Rasp the chocolate into small pieces.

3. Mix it all carefully together. Distribute it to 4 sherbet glasses, put it in the freezer.

4. To be served when it is frozen.

5. Add some fruit or other colorful things on top.

Laura, Marie and Nanna 6.c

Cake: Carrot Cake

150 gram butter

2 dl milk

2 eggs

200 gram sugar

250 gram flour

2 tsp baking powder

1 tsp carrot

1 tsp cinnamon

1 tsp ginger

1. Turn on the oven on 200 C

2. Melt the butter

3. Mix the milk with eggs butter and sugar

4. Peel the carrots and grate it

5. Mix the flour, baking powder, the grated carrot

6. Mix it all into a dough and put in a form

7. Bake it app. 20 – 25 min.

Kristine, Emma, Lea and Ryan, 6.b