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L Y C É E D E S M É T I E R S L O U I S B L É R I O T , F R A N C E U P S H A L U K Ü N D E Ğ E R L I S E S I , T U R K E Y

T U R I S T I Č K A I U G O S T I T E L J S K A Š K O L A A N T O N A Š T I F A N I Ć A , C R O A T I A

Z E S P Ó Ł S Z K Ó Ł O G Ó L N O K S Z T A Ł C Ą C Y C H W B O B O W E J , P O L A N D

P R E S E N T

R E C I P E S C O L L E C T E D T H R O U G H O U T T H E E T W I N N I N G P R O J E C T

T H E C O L O U R F U L W O R L D O F V E G E T A B L E S 2 0 1 0 - 2 0 1 2

M A R C H 2 0 1 2

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CONTENTS

Starters and side dishes

Beetroot and apple salad with comté cheese ........................................................................................................ 8

Moroccan beetroots .......................................................................................................................................................... 9

Beetroots tartare with sesame seeds ..................................................................................................................... 10

Shaky milky broad bean .............................................................................................................................................. 11

Broccoli mousse .............................................................................................................................................................. 12

Carrots sautéed in coconut milk .............................................................................................................................. 13

Cucumber salad .............................................................................................................................................................. 14

Mushroom flan ................................................................................................................................................................ 15

Onion and raisin tart ..................................................................................................................................................... 16

Stuffed peppers ............................................................................................................................................................... 17

Potato casserole .............................................................................................................................................................. 18

Potato pancakes .............................................................................................................................................................. 19

Spinach leaves soup ....................................................................................................................................................... 20

Patty with spinach .......................................................................................................................................................... 21

Tarhana soup .................................................................................................................................................................... 22

Mini stuffed tomatoes with fromage frais ............................................................................................................ 23

Vegetable brunoise ........................................................................................................................................................ 24

Vegetable salad ............................................................................................................................................................... 25

Stuffed vine leaves ......................................................................................................................................................... 26

Main courses

Asparagus scrambled eggs ........................................................................................................................................ 28

Broad bean blossom pasta ........................................................................................................................................ 29

Cabbage jota soup .......................................................................................................................................................... 30

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Mushroom and cream chicken ................................................................................................................................. 31

Potato and Swiss chard gold fish ............................................................................................................................ 32

Potato meatless meal ................................................................................................................................................... 33

Truffles pasta .................................................................................................................................................................. 34

Desserts

Apple povetica ................................................................................................................................................................ 36

Carrot and apricot mousse in orange blossom ................................................................................................ 37

Corn and banana speculos ......................................................................................................................................... 38

Courgette cake ................................................................................................................................................................ 39

Fruity sponge cake with cream ................................................................................................................................ 40

Pear with crème brûlée ............................................................................................................................................... 41

Pear with créme au chocolat ..................................................................................................................................... 42

Quince ................................................................................................................................................................................. 43

Raisin donoughts ........................................................................................................................................................... 44

Walnut and celery cereal bar .................................................................................................................................... 45

Participants’ names

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STARTERS AND SIDE DISHES

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B E E T R O O T A N D A P P L E S A L A D W I T H C O M T É C H E E S E

France

INGREDIENTS

1 tin red beetroot in strips 5 apples 300g shelled walnuts 150g raisins 300g comté cheese 2dl cider 0,2 cider vinegar 50g mustard 3dl walnut oil 3dl peanut oil Salt, pepper

PROCEDURE 1. Strain red beetroot 2. Macerate raisins in cider 3. Prepare the French dressing with mustard, cider vinegar and the oils 4. Cut into pieces the comté cheese and apples and lightly cover with lemon 5. Mix apples , cheese , raisins and season with French dressing 6. Arrange salad on plates and sprinkle with walnuts .

NOTES

Serves 25 Preparation time: 10 minutes Chef’s advice : Serve your salad with a glass of cider

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M O R O C C A N B E E T R O O T S

France

INGREDIENTS

2kg beetroots 100g of green pistachio nuts 100g of hazelnuts 25 young leaves of spinach Vinaigrette:

15 soupspoons of olive oil 5 soupspoons of balsamic vinegar 3 soupspoons salt 50g of pink pepper berries

PROCEDURE 1. Cut the beetroots in fine slices and arrange them on a bed of young leaves of spinach. 2. Sprinkle the whole with pistachio nuts and crushed hazelnuts and add the vinaigrette

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B E E T R O O T S T A R T A R E W I T H S E S A M E S E E D S

France

INGREDIENTS

2.4 beetroots 150g of shallots 3 dl sunflower oil 1dl vinegar 80g horseradish salt white pepper

PROCEDURE 1. Cut the beetroots 2. Cut the shallots 3. Prepare the vinaigrette with the oil, the vinegar, the horseradish, salt, white pepper 4. In the oven bake sesame seeds 5. Put the Tartar of beetroots in glass cups and strew with grilled sesame seeds.

NOTES

Serves 25

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S H A K Y M I L K Y B R O A D B E A N

France

INGREDIENTS

300g broad beans 100g White cheese 20g Basil 1 coffee spoon of sugar Salt and pepper

PROCEDURE 1. Put the broad beans in salted boiling water for four minutes. Cool them in ice-cold

water. 2. Drain them, pour three quarters of broad beans into the bowl of your mixer. 3. Add the cottage cheese. Emulsify, taste it. 4. Flavour more if needed. Put this mousse into the refrigerator. 5. Wash the basil leaves, chisel them finely and mix with the mousse of broad beans. 6. Sweetened, salted, peppered. 7. Put the glasses into the refrigerator.

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B R O C C O L I M O U S S E

Poland

INGREDIENTS

400g broccoli 200g cream 36% fat Gelatine 60 dl water or stock to dissolve the gelatine 2 cloves of garlic 15g butter 10g lemon juice Peper, salt, nutmeg and thyme

PROCEDURE 1. Soak gelatine 2. To the salted, boiling water add butter, lemon juice and cloves of garlic. 3. Add broccoli. Cook for 6minutes. 4. Blend broccoli with salt, pepper, nutmeg and thyme. 5. Whip the cream. 6. Add gelatine and cream. 7. Pour the mixture into moulds or cups, leave to cool. 8. Slice and serve.

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C A R R O T S S A U T É E D I N C O C O N U T M I L K

France

INGREDIENTS

3,5 kg of carrots deep-frozen 200 g green olives 2 dl colza oil 2,5 dl of coconut milk ½ bunch of basil salt, white pepper, curry powder

PROCEDURE 1. First, steam-cook the carrots. 2. Cook the coconut milk slightly to reduce it with minced basil. 3. Flavour with salt, pepper and curry powder. 4. In a deep frying pan with colza oil, add carrots and sliced green olives. 5. Flavour with salt and pepper. 6. Add to carrots the coconut milk sauce and simmer a few minutes. 7. Put on plates and decorate with basil leaves. 8. Serve very hot.

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C U C U M B E R S A L A D

Poland

INGREDIENTS

½ cup sour cream 1 large fresh cucumber ½ tsp salt ¼ tsp pepper ¼ tsp sugar ½ tsp vinegar Fresh or frozen dill, finely chopped

PROCEDURE 1. Peel and slice the cucumber 2. Mix the sour cream with sugar, vinegar, salt and pepper 3. Mix the cucumber slices with sauce and dill, serve immediately

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M U S H R O O M F L A N

France

INGREDIENTS

3 kg mushroom 1 parsley 300g shallots 500g fresh cheese 100g butter 1,5L milk 12 eggs Salt, white pepper, Jamaican pepper

PROCEDURE 1. Peel, slice the mushrooms and wash them. 2. In a frying pan, put the butter and add the shallots. 3. Put the mushrooms and cook the mushrooms on a high heat. 4. Season with salt, pepper and Jamaican pepper. 5. Mix everything together with the parsley chopped. 6. Blend the milk, the eggs, the fresh cheese and season. 7. Put in a flan tin the mixture bake bain-marie in the oven for 10minutes at 160°C.

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O N I O N A N D R A I S I N T A R T

France

INGREDIENTS

1.5 Kg of dough feuiletée 24 onions 300 g of dry raisins 2.5 tablespoon of oil 1 bunch of flat parsley 25 g of sugar Salt. Pepper. Espelette chilli

PROCEDURE 1. In a frying pan. Finely sliced the onions and brown them and add the raisins 2. Add the salt, the pepper and the Espelette chilli 3. Cover and let simmer for 30 min over a low heat. 4. Stir gently 5. Roll down the dough. 6. Put on the top the mixture 7. Cook for 20 minutes in an oven at 180 c 8. Strew with chopped parsley.

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S T U F F E D P E P P E R S

Poland

INGREDIENTS

4 peppers 2 carrots 2 onions 2 bags of rice 1 bunch of parsley leaves 5 medium mushrooms Salt, pepper Curry Oil

PROCEDURE 1. Peel the onions and carrots 2. Wash the peppers and mushrooms 3. Hollow out the peppers 4. Cut the onions and carrots into cubes 5. Chop the parsley 6. Slice the mushrooms 7. Fry onion and mushrooms 8. Boil rice with carrot cubes 9. Mix the cooked rice and carrot with mushroom and onion 10. Add chopped parsley 11. Season with salt, pepper and curry 12. Fill peppers with the rice mixture 13. Place in a heat-resistant dish and put into a hot oven 14. Bake for 20 – 30 minutes at 180 centigrade 15. Garnish and serve hot

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P O T A T O C A S S E R O L E

Poland

INGREDIENTS

8-12 boiled eggs 1-2 onions 30 grams of dried forest mushrooms 3-4 hard-boiled eggs 3 / 4 cup sour cream Salt and pepper 2 tablespoons butter 2-3 tablespoons breadcrumbs or chopped sunflower seeds

PROCEDURE 1. Soak the dried mushrooms washed in a small amount of boiled water. 2. Cook the mushrooms in boiling water, drain and cut into very small pieces. 3. Let the broth evaporate slightly, season with salt and pepper and mix with sour cream. 4. Peel onions, chop finely. Slice potatoes and boiled egg. 5. Butter a heat-resistant dish, sprinkle with breadcrumbs and sunflower seeds, arrange

layers of potato slices, chopped onions, eggs, chopped mushrooms. 6. The last layer should be potatoes. Pour the sauce as prepared in step 3, sprinkle with

the rest of breadcrumbs or sunflower seeds. Put in the oven, bake for about 20-25minutes. Serve with salad or pickles.

NOTES

Serves 4

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P O T A T O P A N C A K E S

Poland

INGREDIENTS

Potatoes Onions Eggs Flour Salt Pepper Oil

PROCEDURE 1. Wash potatoes and eggs 2. Peel onion 3. Cut onions into cubes 4. Grate the potatoes 5. Break the eggs 6. Mix all ingredients and add to taste salt and black pepper. 7. Pour the oil into the pan, and fry on both sides until golden-brown.

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S P I N A C H L E A V E S S O U P

Turkey

INGREDIENTS

1 glass of wheat 1 egg 1 glass yoghurt 3 tablespoons of flour 6 glasses gravy 1 glass shredded spınach root 1 glass of boiled green lentis 1 tablespoon butter 1 tablespoon salt 1 tablespoon black pepper

PROCEDURE 1. Let 1 glass wheat stay over a night into water 2. After washing the wheat throughly boil them in plenty of water until they open 3. Add 1 eg and 1 glass of yoghurt and beat well together 4. Add 3 tablespoons of flour and mix them in the pot 5. Add 6 glasses of gravy 6. Put mixture over medium heat,stir until it boils 7. Add pre-soaked and for 10 minutes boiled the roots of strahed green lentils with

chopped 8. Turn off the bottom of the soup to boil for 15 more minutes 9. Pour over a mixture of red pepper and heated butter over the soup before serving

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P A T T Y W I T H S P I N A C H

Turkey

INGREDIENTS

1 kg spinach 2 doughs 1 onion 1 tablespoon of tomato paste 2-2.5 cups of water 3 eggs 1-2 cups of oil Salt Black pepper Red pepper

PROCEDURE

1. Wash the spinach and cut the leaves with knife.Chop the onion and broil it in a saucepan with 1,5 spoon of oil. After that, add the tomato paste. Keep broiling. Add the spinach. Add the salt and spices, turn down the heat and cover the pan. Wait until spinach's colour changes and it's volume gets smaller. After that mix.

2. Cook until spinach drains the water and leave it to get colder. Leave 1 egg to spread on dough and beat up the rest, add olive oil, milk and a little salt in it. Spread the dough on table.Pour 4-5 tablespoons of mix with milk and spread it on dough with a brush. After that cut the dough into 4 pieces. Put the spinach on dough's wide side as a line.

3. After that roll every piece. Roll the pieces inside-out until it becomes like a rose. Put the patty on a oily tray. Do the same process for every dough. If you have remaining mix with milk, add 2 tablespoons of it to egg, mix it and spread it on patty. Intersperse the sesame on patty and put it to oven which is prepared to 190 degrees.

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T A R H A N A S O U P

Turkey

INGREDIENTS

6 kg paprika 1 kg yoghurt 2-3 onion A bunch of parsley A bunch of peppermint A tablespoon of thyme A tablespoon of black pepper A handful of salt About 6-7 kg flour

PROCEDURE 1. First of all need to wash the paprikas then you need to chop the paprikas into pieces

after that you should wash the tomatos and onions. The paprikas and tomatos are boiled and mix with the flour in the container.

2. After you mixed them with milk, yoghurt and salt you will knead them. After you wait the dough about 10 days, you need to dry it on a dry, clean cloth undernath the sun. When it drys you will pulverize the dough and it will be tarhana.

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M I N I S T U F F E D T O M A T O E S W I T H F R O M A G E F R A I S

France

INGREDIENTS

3 kg of cherry tomatoes 1kg of fromage frais 1 bunch of coriander 1 bunch of chives 3 small onions , chopped 4 spoons olive oil Red pepper Salt, pepper

PROCEDURE 1. Wash and core the tomatoes and keep the lids 2. Mix the fromage frais , the chiseled herbs, olive oil and the chopped onions 3. Add salt and pepper 4. Stuff with mixture and close the tomatoes 5. Serve as aperitif.

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V E G E T A B L E B R U N O I S E

France

INGREDIENTS

1kg celery 1,5kg carrot 0,5 kg onions 130 g salted butter 1,5dl whole milk 1kg mascarpone 100G fresh goat cheese 1dl hazelnut oil ½ bowl of chives Salt

PROCEDURE 1. Peel, wash and cut the celery, carrots, onions. 2. In a frying pan add the salted butter and put the vegetables 3. Add milk, season and leave to cook for 20 to 25 min. 4. At the end of cooking add melange mascapone and goat cheese. 5. Finish by some drops hazelnut oil. 6. Decorate with stalk of chive.

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V E G E T A B L E S A L A D

Poland

INGREDIENTS

onion - finely chopped and salted canned peas - drained eggs - hard-boiled celery root, carrot, parsley root, potatoes - cooked in jackets sour apple - peeled and cored Polish dill pickled cucumbers mayonnaise mustard salt & pepper

PROCEDURE 1. Peel the eggs 2. Peel the cooked vegetables 3. Dice all the vegetables, apples and eggs 4. Add mayonnaise and some mustard 5. Season with salt and pepper 6. Mix all the ingredients in a large bowl 7. Garnish with fresh parsley leaves 8. Serve cooled with cold meats and bread

NOTES

There should be more-or-less the same amount of each vegetable

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S T U F F E D V I N E L E A V E S

Turkey

INGREDIENTS

half kilo of salted vine leaves 1 and half cup of olive oil two and half glasses of hot water 3 spoons of limon juice 4 onions 300 gram rice a spoon of dried mint a pinch of black pepper 2 spoons of cinnamon 2 sugar cubes a packet of currant a packet of pine nut a pinch of salt

PROCEDURE 1. Cover rice with warm water and let cool. Drain and wash. 2. In a saucepan, add chopped onions, pine nuts, salt and olive oil. Brown on medium heat. 3. Add rice and stir for about 10 minutes.Add finely all spices, sugar, and hot water. Mix

well and simmer for 10-15 minutes until water is absorbed. place lid back on. Set aside for 1/2 hour. Mix well.

4. Place one leaf at a time on a plate and place 1/2 tablespoon of rice mixture near bottom of leaf. Fold the sides towards the center and roll it up firmly.

5. Continue procedure, placing "dolmas" in the bottom of a saucepan. Add lemon juice and 250 ml water. Weigh down "dolmas" with a bread plate. Cover with lid and cook on low for about 1 hour.

6. Let cool and serve with slices of lemon.

NOTES

This dish is served cold!

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MAIN COURSES

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A S P A R A G U S S C R A M B L E D E G G S

Croatia

INGREDIENTS

600g of wild asparogus 200g of onion little bit of salt half spoon of pepper 8 eggs 6 spoons of olive oil 1 spoon mixed vegetable powder

PROCEDURE 1. Wash the wild asparogus, seperate the soft part of the asparogus head and break them

in small pieces 2. Roast the chopped onion shortly in the oil, add the previously prepared asparogus, add

salt,pepper and stew them until the asparogus get soften 3. Add scrambled eggs and vegetable powder, mix them and bake them until they are

prepared

NOTES

Serve them immediately with homemade bread.

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B R O A D B E A N B L O S S O M P A S T A

Turkey

INGREDIENTS

500 grams broad bean 300 grams fresh garlic 300 grams meat(flaked chopped) 1 tablespoons of tomato paste 2 liters of hot water Salt, One cup olive Oil 2 medıum Onıons

PROCEDURE 1. Slowly roast the meat. 2. Add the meat on the olive oil and onıons. Roast a little more. 3. Then add the tomato paste and hot water. Wash the broad beans and extract them. 4. Broad beans are cut into small pieces 2 inches long. 5. Add chopped garlics. 6. Boil the broad beans and then add the meat . 7. Leave it to cook until it becomes softer. Then turn off the heat. 8. It is ready

NOTES

It’s very delicious.

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C A B B A G E J O T A S O U P

Croatia

INGREDIENTS

200g of beans 500g of sour cabbage 300g of potatoes 400g of smoked ribs 80g of smoked ham 3 pieces of garlic 2 pieces of bay leaf salt pepper

PROCEDURE

1. Clean up soaked beans,cook them for a short time,squeeze them and leave them

cooking again

2. Cook washed sour cabbage and dried ribs in a special bowl

3. When the beans get halfly softened,add them the cabbage together with the

liquid,add a bay leaf,pepper,salt and chopped dried ham and garlic

4. In the end add chopped potatoes and keep cooking until everything softens

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M U S H R O O M A N D C R E A M C H I C K E N

France

INGREDIENTS

Two chicken legs Fresh mushrooms 25cl liquid cream Two eggs 20 g of margarine Pepper, salt

PROCEDURE 1. Fry the chicken legs in the margarine without browning ( add pepper, salt) cover the

frying pan, leave on low heat ¼ hour. 2. Beat the eggs in to an omelette and add the cream , mix well. Once the legs are cooked ,

switch off the gas ,open the lid and add the mixture eggs –cream , and the mushrooms. Put back on low heat mixing continuously until the cream has thickened.

3. Put one leg per plate, add the mushrooms and top with the cream.

NOTES

Serves 2

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P O T A T O A N D S W I S S C H A R D G O L D F I S H

Croatia

INGREDIENTS

2 pieces of gold fish 2dcl of white wine 1 small garlic bulb 1.5dcl of olive oil Salt Pepper Vegetable powder Rosemary 1/2kg Swiss chard 40 dag of potatoes

PROCEDURE

1. Peel the garlic and squeeze it, mix it with wine and leave them for 2 hours. 2. Mix pepper and oil with Mediterranean spices in an another pot. 3. Peel the fish, wash it and cut it longitudinally, salt it and spread it with a prepared oil

using a small branch of rosemary. 4. Put the so prepared fish in fireproof pot and roast it in an oven at 200°C for 50 minutes. 5. During the roasting of the fish, clean and wash the Swiss chard and potatoes, cut the

potatoes in small pieces and cook it in salted water. After 15 minutes add the Swiss chard to the water and cook them all together for 5 minutes, squeeze them and serve them with the fish.

NOTES

Serves 2

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P O T A T O M E A T L E S S M E A L

Turkey

INGREDIENTS

500 gr Potato 1 Onion 5 Piece Cherry Tomatoes 3 Piece Pointed Pepper 1 Tablespoon Tomato Paste 6 Tablespoons Olive Oil 2 Cloves Garlic 1/2 Teaspoon Ground Black Pepper 1/2 Teaspoon Ground Cumin 1 Teaspoon Salt 3 Cups Boiling Water

PROCEDURE 1. Chop the potatoes into cubes. Chop the onion and green pepper ring. Chop the tomatoes

into cubes. Divide into two parts, each one of the garlic. Alert stand in boiling water. 2. Put olive oil into a saucepan and heat. After heating the oil add the onion and stir-fry.

Then add the green pepper and garlic and fry lightly. The middle of the saucepan, add tomato paste and stir-fry until the smell out. Add the tomatoes and vitality and cook until you have moved.Add the potato and mix.

3. 3 cups of boiling water, pepper, cumin and salt, stir. Add the salt.Turn the heat.When started boiling, closed cover the saucepan.Minimize the heat of cooker.The low heat and cook for 35 minutes.Your dinner is ready…

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T R U F F L ES P A S T A

Croatia

INGREDIENTS

100g of butter 50g of truffles 1 spoon of chopped parsley 100 ml of water half spoon of mixed vegetables powder pepper 4 spoons of grated sheep cheese

PROCEDURE

1. Roast the butter with grated truffles,add water,vegetable powder,pepper,parsley

and leave it to boil.

2. Cook the istrian pasta in a boiling salted water, soak them and overflow with the

truffle sauce.

NOTES

Overflow the istrian pasta fuži with the prepared sauce and sprinkle with grated cheese.

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DESSERTS

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A P P L E P O V E T I C A

Croatia

INGREDIENTS

Flour 500g Fresh yeast 15g Butter 20g Eggs 2 Egg yolk 2 Milk 2,5dl Salt 10g Sugar 60g Vanilla sugar

Lemon peel

Apples 1000g

Walnuts 200g

Granulated sugar 80g

Powdered sugar 20g

Cinnemon 5g

Brandy 0,5dl

Crums 20g

Olive leaves

PROCEDURE 1. Yeast and 1 spoon of sugar mix in 1dl of warm milk and leave in a warm place so it can

rise. In some flour add 1 hole egg, 2 egg yolks, melted butter, salt, sugar, vanilla sugar, lemon peel and the dough. Add milk and mix it all softly together and leave it in a warm place to rise.

2. Stuffing: clean and cut some apples. Add some cut walnuts, sugar, cinnamon, brandy, crums and mix well. Roll out the dough into a thine surface (about 0,5cm), put the stuffing on the surface and fold. Put the prepared cake in a buttered round casserole and leave in a cool for about an hour. Spread a beaten egg over the cake and prick the surface with about ten olive leavels and put int he oven. Sprinkle the cake with powdered sugar.

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C A R R O T A N D A P R I C O T M O U S S E I N O R A N G E B L O S S O M

France

INGREDIENTS

1 kg of carrots 60 g of white cheese 4 cl of sour cream Salt 120 g dry apricots 25 cl of orange blossom tea

PROCEDURE 1. Peel , wash and cook the carrots in salted water. 2. Mix them in a mixer. Whip sour cream. 3. Mix white cheese and carrot mousse. 4. Cut dry apricots in cube and make them soak 30 min 5. in orange blossom tea. 6. Fill ramekins with preparation. 7. Put into the refrigerator.

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C O R N A N D B A N A N A S P E C U L O S

France

INGREDIENTS

2kg of tinned sweet corn. 10 bananas. 4 limes. 150 gr butter. 100gr Of brown sugar. 20 speculo biscuits

PROCEDURE 1. Peel and cut bananas in slices. 2. drain the corn and mix with bananas, the green lemon juice and the brown sugar. 3. Arrange the fruits and vegetables in a buttered oven dish. 4. Put pieces of butter on the top and strew with crumbled speculos. 5. Bake 8 min 180°C.

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C O U R G E T T E C A K E

France

INGREDIENTS

200g of grilled courgette 150g of flour 100g of sugar 50g of banana 2 Eggs 1 sachet of baking powder

PROCEDURE 1. Preheat the oven to 180°C (th 6) 2. Separate egg yolks from whites .Mix egg yolks and sugar, until the mixture is pale 3. Melt 65 g of butter 4. Add to egg yolk and sugar mixture: the melted butter, flour the yeast, courgette 5. and sliced banana. Beat egg whites until firm then add to mixture. Put in a greased cake

tin . Bake for 30 to 35 minutes . 6. Prick the cake with a knife to check the cooking. Leave to cool.

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F R U I T Y S P O N G E C A K E W I T H C R E A M

Poland

INGREDIENTS

3 eggs Half a cup of regular flour Half a cup of potato flour (starch) Half a cup of sugar Teaspoon baking powder Whipping cream Fruit of choice, e. g. strawberries

PROCEDURE 1. Whisk eggs with sugar, then add both flours mixed with the powder. Combine well. 2. Bake At 180 degrees for about 30 minutes. Leave to cool completely. 3. Whip the cream and spread on the cake and then cut fruit into cubes and arrange the

fruit on the top.

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P E A R W I T H C R È M E B R U L É E

France

INGREDIENTS

0.5 l liquid Cream 4 Egg yokes 100 g Granulated sugar 6 pear halves 4 table spoons brown sugar ½ vanilla pod

PROCEDURE 1. Separate the egg yolks from the whites and mix them with the sugar and the liquid

cream 2. Scratch the vanilla and add the pulp taken to the mixture 3. Cut the pears in to 4 and place them in 4 Creme brulée ramekins 4. Pour the mixture over them Cook for 30 min in the oven at 5. 140°C 6. Leave to cool 7. The next day shake over with brown sugar

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P E A R W I T H C R É M E A U C H O C O L A T

France

INGREDIENTS

25 cl Cream 3 Pears Almond 200g chocolate

PROCEDURE 1. Melt the chocolate 2. Mix with the cream 3. Put into the fridge for a night 4. In small bowl put 1/2 pear and cover with chocolate cream 5. Decorate with almonds and with a little of white cream

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Q U I N C E

Turkey

INGREDIENTS

Two quince Two table spoons of starch Five pieces of carnation One bowl of sour cherry compote One packet of cream

PROCEDURE 1. Cut the quinces into 2 pieces. 2. Take the kernels out and peel the quinces. Add sugar, clowers and water and then leave

it to cook. When they become softer take the guinces to the serving plate. Add the starch to the cheery compote and let it boil for a while and then pour the mixture on the guineces. Add some cream on it if you like.

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R A I S I N D O N O U G H T S

Croatia

INGREDIENTS

Flour 500g

Butter 20g Yeast 20g

Milk 1,5-2dl Egg yolk 2 pieces

Brandy 0,5dl

Raisins 80g

Lemon peel Granulated sugar 50g

Salt 5g Powdered sugar 25g

Frying oil 5dl

PROCEDURE In a container/dish/bowl, preferably round-bottomed, put the flour, salt, yolks, sugar, raisins clean from the stem, melted butter, half the amount og brandy and lemon peel. In a different bowl melt some sugar and yolk in 1dl of milk and leave in a hot place till the yolk rises. Then add flour and milk so the dough becomes so soft you can take it out with a spoon. Then mix well and leave the dough for about 30 minutes. Take some of the dough and fry it on hot oil. When frying you must turn the dough over so every side is brown. When done put on a plate and sprinkle on top the brandy left over and add some powdered sugar.

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W A L N U T A N D C E L E R Y C E R E A L B A R

France

INGREDIENTS

12 branches of celery 300G of walnut halves 600g of oats 300g of flour 360g of brown sugar 420g of soft butter 360 ml of milk 18 table spoons honey 18 table spoons walnut

PROCEDURE 1. Wash and cut the celery stems 2. In a tall container mix all the ingredients and stir well 3. Spread mixture in square tin and put in the oven for 30minutes at 180 °c 4. Take out of oven and leave to cool down 5. Serve cold

NOTES

Serves 25 persons Preparation 20 minutes Cooking time 30 minutes

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P A R T I C I P A N T S

LYCÉE DES MÉTIERS LOUIS BLÉRIOT, FRANCE

Teachers: Muriele Dejaune, Annick Zerbini

Students: Tajin, Jessica, Teddy, Jason, Morgane, Megame, Thomas, Emmanuel, Adeline, Jeremy, Djibril

UPS HALUK ÜNDEĞER LISESI, TURKEY

Teacher: Melek Çavuş

Students: Gülsüm Çelik, Melike Bıçakçı, Gamze İlteke, Ghenadie Achisin, Fadime Kara, Elif Sultan Orfa, Tuğçe Şahin, Oğuzhan Küçük, Tuğkan Kaya, Burcu Beyaz

TURISTIČKA I UGOSTITELJSKA ŠKOLA ANTONA ŠTIFANIĆA, CROATIA

Teachers: Tatjana Gulic Pisarevic, Lili Badrov Frleta

Students: Damir, Nikolina, Mateo, Marko, Denial, Tea, Dajana, Vedran

ZESPÓŁ SZKÓŁ OGÓLNOKSZTAŁCĄCYCH W BOBOWEJ, POLAND

Teachers: Dominika Tokarz, Urszula Mazur-Jamro

Students: Andrzej Baran, Michał Bogusz, Katarzyna Burkot, Katarzyna Gądkiewicz, Paulina Grybel, Kinga Markowska, Anna Matusik, Paweł Mikulski, Mateusz Murawski, Sabina Śliwa, Jolanta Wojtanek; Renata Gajewska, Michał Góra, Przemysław Jasiński, Dominik Król, Katarzyna Maciaszek, Angelika Nowak, Paulina Olszewska, Adam Pruś, Łukasz Siedlarz, Agnieszka Sitarz

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Copyright statement

Photos and texts were produced and published on TwinSpace http://new-twinspace.etwinning.net/web/p36929/home

by students of the participating schools under teachers' supervision.

Having the teachers’ agreement, I collected them all in this file. I do not claim any rights to any part of this publication.

Dominika Tokarz, teacher at ZSO Bobowa, Poland

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The Colourful World of Vegetables