world cuisine-piece of a whole
DESCRIPTION
This recipe book is prepared by the partners of Comenius project "Piece of a Whole"TRANSCRIPT
1
PIECE OF A WHOLE
(POW)
WORLD CUISINE ACTIVITY
RECIPE BOOK
2
PIECE OF ESTONIAN CUISINE
Black Pudding
Ingredients :
2,5 l water
1 l blood
1 kg hulled barley
salt
500 g lard
300 g pork
pepper
allspice
marjoram
300 g white onions
2 tablespoons of butter
10 m casing
Instructions:
Wash hulled barleys and put them in hot water. Boil them on low heat. After the barleys are
swollen, add spices and diced pork. Stir and simmer. Do not stir it while simmering, mash has
to be gritty, barley grains must remain separated. Let it cool down a bit, then add buttered
onions, sieved blood and browned lard. Fill casing with mash (not too full), tie casting endings
and boil it in salt water. Heat the water slowly and only let it boil (otherwise casing bursts)
about 10-15 minutes, depending on the thickness of the bowel. After taking them out from water
place them on a plate to cool.
Lubricate the pan with lard and place sausages in a pan. Place fatty pork slices on top and
between the sausages. Roast them in the oven. Serve sausages with cranberry jam or with
pumpkin salad.
3
Wheat Bread
Ingredients :
1l water or milk
25 g leaven
2 kg wheatflour
salt
sugar
Instructions:
In a warm milk or water, melt the leaven and add sugar, salt and flour. Knead the dough and
let it rise.(Cover the bowl with a towel. Do not put the dough to rise in a cool or windy place).
Shape the breads and let them rise a bit more then grease it with milk and bake it in the oven
at 200 degrees for 45 minutes. Serve with butter and milk.
4
PIECE OF FRENCH CUISINE
Crêpes Süzette
Ingredients :
250 g of flour
50 cl of milk
3 eggs
3 clementines
150g + 50g of butter
1 spoon of Cognac
Instructions:
1. Squeeze the clementines.
2. Flap the eggs.
3. Mix with the flour, the milk, the clementine juice, the soft butter and the Cognac.
4. Cook with the buttered pan 18 crêpes.
5. Bend in 4 with sugar. And have a nice time !
5
PIECE OF ITALIAN CUISINE
Sicilian Cannoli
Ingredients :
400 grams of sifted flour
75 grams of lard or butter
40 grams of refined sugar
2 eggs
1 egg white
a pinch of salt
15 grams of unsweetened cocoa powder
60 grams of dry Marsala wine
60 grams of white-wine vinegar
metal tubes
peanut seed oil for frying
For the ricotta cream:
1 kilo of sheep ricotta cheese
600 grams of sugar
a pinch of powdered cinnamon
150 grams of chocolate chips
candied cherries (2 for each cannolo)
candied orange zest (1 for eanch cannolo)
Instructions for the shells: Mix flour, sugar, cocoa and salt. Add first the lard or butter, then the eggs, and finally
continue to knead. Add the Marsala wine and the white-wine vinegar, until dough is
not too soft but stiff. Form into a ball, wrap it in cling film and put it in the fridge for
one hour.
Roll out the dough to a thin layer, dusting, gradually, with the flour, the worktop and
the dough.
When you have reached the desired thickness, cut out some discs with a diameter of
about 10 centimetres.
Wrap the discs around the metal tubes, pinch the edges brushing with beaten egg
white.
Fry in hot oil, 2/3 cannoli at time. As soon as the dough is light brown put on paper
towels.
Instructions for the ricotta cream: If the ricotta is very moist, drain it.
Mix the ricotta with the sugar. Let it stand for one hour and then sift it.
Add the cinnamon and the chocolate chips.
Instructions for the cannoli:
Fill the shell with the cream and place a candied cherry on the ends of the cannoli, put
on a tray and sprinkle with powdered sugar and finally decorate with candied orange
zest.
6
PIECE OF POLISH CUISINE
Żurek
Ingredients:
✓ 600g sausage
✓ bay leaf
✓ a few grains of black pepper
✓ a few grains of allspice
✓ 2 garlic cloves
✓ dried mushroom
✓ 2 cups of special sourdough
✓ marjoram
✓ 4 eggs
✓ salt
✓ peppper
Instructions:
Put the sausage in the pan and pour it with 6 glasses of water, add a bay leaf, pepper
grains, allspice, garlic and mushroom. Cook on low heat for about 30-35 minutes
(if the sausage is fatter cook for 5 more minutes). Remove the sausage and put in on
a warmed plate. Then strain the decoction, boil it up and mix with the sourdough.
Heat up for a few minutes and keep stiring it. Season the soup with marjoram add
sliced sausage, eggs (divided into pieces) minced mushroom and add some salt and
pepper.
IT’S REALLY TASTY!
7
Pierogi ruskie
Ingredients:
✓1kg of boiled potatoes
✓ 1 cube of cottage cheese
✓ 1 onion
✓ 3 thin slices of bacon
✓ salt and pepper
✓ 1 cup of flour
✓ 1 spoon of water
✓ 1 spoon of olive oil
Instructions:
Mix the flour with water and salt. Form the dough by adding some olive oil. Roll out
and cut out circles. Mix cheese with potatoes. Chop onion and fry bacon in the pan.
Then add the stuffing. Put the stuffing on the circles and fold them in half. Boil it in
salted water. Serve the pierogi with butter.
8
PIECE OF SLOVAK CUISINE
Potato Pancakes
Time: 45 minutes
Ingredients:
(for 8 pieces you
will need):
1,5 kg potatoes
2 eggs
6 table spoons
flour
8 cloves garlic
3 teaspoons
marjoram
3 teaspoons salt
Oil
Instructions:
1. Peel the potatoes
and grate
them.Pour off the
water.
2. Peel and smash
cloves of garlic.
3. Add the eggs,
flour, garlic,salt
and marjoram.
4. Mix all the
ingredients in
a bowl.
Add more flour
when the mixture
is too watery.
5. Put some oil into
a pan. When it’s
hot put 4-5 table
spoons of the
mixture into the
pan and make
a pancake.
6. Fry the pancake
7. slowly on both
sides till it´s
golden brown.
8. When the
pancakes are
done put them on
a napkin to get
rid of fat.
9
PIECE OF SPANISH CUISINE
Scalded Gofio (Roasted grains meal) by Samuel
Ingredients:
1 liter of fish broth
1/4 Kg of gofio
1 little branch of mint
1 red onion
Instructions:
Introduce the gofio into a bowl with a little branch of mint. Then, slowly stir it with the
boiling fish broth.
Final product; It can be served with red onion
10
Hedge mustard potage
By: Jorge M. Pérez Santana
Ingredients:
0.45L of Olive Oil.
0.75L of Water.
500 g of beans.
0.25 g of paprika
0.05 g de cumin
0.30 g de sea salt
1Kg of hedge mustard
250g of potatoes
3 cloves of garlic
120g of onion
350g of pumpkin
150g of yam
250g of sweet potato
350g of ribs
Instructions:
1. First of all we cut the ribs in cubes, which have been in water the whole night.
2. Then we take a clay pot with boiling water and we put the ribs in order to cook them.
3. After that, we cut the tops of the hedge mustards and we heat them with the pork.
11
4. We add oil in a frying pan, we chop the onion and start frying it
5. We cut the yam, peeling it off, for heating it.
6. Then we cut the sweet potato and put it into a dish. We peel three cloves of garlic. Two
of them are for browning in the frying pan. The other one is for stirring it with thyme.
7. Also we cut the pumpkin and pour it into the pot.
8. We add the beans (which have been 12h in water) to the pot and heat.
9. We add the onion and browned garlics too.
10. We cook it at medium heat during 2 hours. The last half an hour we turn the heat down.
It’s better if we leave it 10 minutes without heat but covered.
11. We serve the food in a deep dish, with cheese (fresh or aged) and Canarian gofio
12
PIECE OF TURKISH CUISINE
Yoghurt
Ingredients:
3 lt of fresh milk
One spoon of homemade yoghurt
Instructions:
1. Heat the milk into 47 °C or you can put your little finger into milk and it must stay in
it for 6-7 seconds.
2. Mix one spoon of yoghurt with the heated milk in a bowl. You have to add the milk
slowly into yoghurt.
3. Then add the mixture into a bowl into the saucepan slowly and mix.
13
4. Next, close the saucepan with the cover and enfold it with a thick cloth.
5. It must stay there for 4-5 hours.
6. Do not shake it while it is fermented.
7. Finally put the yoghurt into the fridge and it must stay there for one night
Enjoy it!
Vine Leaves With Meat And Rice Stuffing
Ingredients:
2 water glasses of rice
2 onions
2 tomatoes
500 gr of mince
One spoon of tomato sauce
Parsley
Mint
Salt
Black pepper
Vine leaves
Instructions:
1. After cleaning rice, mix it with other ingredients.
2. Then put the mixture into the leaves little by little and wrap.
3. Then put them into a saucepan and cook until the rice gets soft.
14
"Bu proje T.C. Avrupa Birliği Bakanlığı, AB Eğitim ve Gençlik
Programları Merkezi Başkanlığınca (Türkiye Ulusal Ajansı,
http://www.ua.gov.tr) yürütülen Erasmus+ Programı (Hayatboyu Öğrenme
veya Gençlik Programı) kapsamında ve Avrupa Komisyonu'ndan sağlanan
hibeyle gerçekleştirilmiştir. Ancak burada yer alan görüşlerden
Türkiye Ulusal Ajansı veya Avrupa Komisyonu sorumlu tutulamaz."