This Is How We Cook_Recipe Book

This Is How We Cook

European Recipe Book

start

Index

01 Introduction . . . . . . . . . . . . . . . . . . . . . .

02 Germany . . . . . . . . . . . . . . . . . . . . . . . . . .

03 Greece. . . . . . . . . . . . . . . . . . . . . . . . . . . .

04 Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

05 Poland . . . . . . . . . . . . . . . . . . . . . . . . . . . .

06 Romania . . . . . . . . . . . . . . . . . . . . . . . . . .

07 Spain (Mazarron) . . . . . . . . . . . . . . . . .

08 Spain (Valdepeñas) . . . . . . . . . . . . . . . . .

09 Tunrkey (Akhisar) . . . . . . . . . . . . . . . . .

10 Turkey (Sivas) . . . . . . . . . . . . . . . . . . . . . .

12 Thanks . . . . . . . . . . . . . . . . . . . . . . . . . . .

Introduction

Europe is a great continent. Not only for its size or population but also for its vast history, tradition and people. And for its cuisine, of course. When it comes to traditions, one of the most ancient and rooted in any culture is food. The aim of any project for the countries involved is to get to know each other, as the neighbors we are. Is there a better way to know a country and its people than finding out how they eat and how they live? And that is the great idea of this project. We are what we eat, aren’t we? Through gastronomy we can make students develop a sense of belonging to this amazing land. Food is the source of life, but it is also a way of socializing with family and friends. We are immensely lucky to be part of an incredible culinary culture which is varied, healthy and delicious.

In these times of fast food and fast living habits, we believe it is essential to encourage our students to reflect on their rich diets, on how they have nutrious and tasty meals at hand, on how they can be enjoyed with their families every day and on special occasions, and reflect on how, after all, we are not so different from other countries when doing this. We hope that this book may be an opportunity for you to learn new recipes, to cook them in your free time and to expand them beyond frontiers. We would like to thank our students and families who helped us in the process of making this project and for sharing some of their most delicious dishes, including some history and curiosities about them. You did a great job and we are very proud of you. Finally, our thoughts are with Ukraine. We feel overwhelmed and deeply upset and miserable for all the people who are suffering this devastating situation. We wish we could have been able to complete our project with our Ukrainian partners in peace. However, we are sure that we will have another chance in a near future. Our best wishes for you. It has been a “delicious” pleasure meeting you and working with you. Remember, “this is how we eat” equals “this is how we live”. And now, bon appetit! Team of teachers of the project

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Main course

Germany

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🇩🇪 Bratwurst and smashed potatoes

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Harzer Hochzeitssuppe Starter

Ingredients

The background of the Harzer Hochzeitssuppe

1. approx 2L Vegetable stock
2. 1 teaspoon salt
3. 1 bunch of greens
4. 4 eggs
5. 1 dash of milk
6. Salt and pepper
7. 250g minced mixed meat
8. 100g noodles
9. 400g white Aspagarus

1. 1 bunch parsley
2. 1 teaspoon mace
3. 2L water

The Hochzeitssuppe is a symbol for the closeness, feeling at home and regional roots and speaks of solid modestly. Castles, ships, big fireworks can make you happy but the most people are happier when big bowls of Hochzeitssuppe which steams be carried in. There are so much variations. It's a culinary trademarks from Lower Saxony.

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2019

2020

2018

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2018

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🇩🇪 Schnitzel and Kartoffelsalad

GreeCE

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🇩🇪 Bratwurst and smashed potatoes

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Vanilla Ice with hot cherrys

Vanilla ice cream with chetries is a very popular dessert in Germany.It's a familiar recepe and the whole family likes to eat it. It's refreshing and with the warm chevies it is a perfect contrast of cold and warm. Why not trying it out? 'Your friends will love it!

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Pasta with minced meat

Time: 50 minutes

Difficulty: moderate

People: 6

Ingredients

• 1 kg of minced beef • 4-5 tablespoons of olive oil • 1 medium onion, finely chopped • 2 tablespoon of tomato paste • 1/2 cup red wine • 1 pinch of cinnamon • 1 pinch of nutmeg • Salt • Pepper

•For the spaghetti • 1 pack of spaghetti packaging • A little olive oil • finely grated cheese

Procedure

Heat the olive oil in a saucepand add the chopped onion to the tomato paste Let it cook for 1 to 2 minutes until it comes out of its intense aroma. Pour wine for more deliciousness. Continue, always over high heat, mixing the ingredients with the wine. Add the salt, pepper, cinnamon and nutmeg. Lower the heat and simmer the minced meat sauce over low to medium heat, for about half an hour. Ιn another pot of water add a press of salt and let it warm up. Then add the pasta and boil them for about 10 minutes. Finally, serve the pasta, the minced meat and grated cheese in a plate..

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Curiosities

Minced Meat (Saltsa kima in Greek) is the most popular topping for spaghetti in Greece. It is a ground beef and tomato sauce spiced with cinnamon, allspice, and cloves. Makaronia me kima (pasta topped with saltsa kima) is the basis for Cincinnati chili and the sauces used to top Coney Island hot dogs, dishes developed by Greek immigrant restaurateurs in the United States in the 1920s.

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Greek salad (Horiatiki salata)

Time: 5 minutes

Difficulty: easy

Cooking: no

People: 6

Ingredients

- • 2 large tomatoes • 1 cucumber cut into rings • 1 green pepper finely chopped into slices • 1 red cut onion • olives without the pit • 150 grams of cheese feta • olive oil • salt • oregano

Procedure

In a salad bowl, • cut and add tomatoes, cucumbers, peppers, onion and cheese • finally pour olive oil and salt

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Curiosities

At the end of the 19th century, tomato entered for good in the life of the Greeks, but not as an ingredient of the Greek salad, although those who worked in manual work in the province – but also in the cities – took with them for the food of the day. Onion, olives, cucumber and in a few cases some cheese and tomato, accompanied with a thick slice of bread.

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Portokalopita (orange pie)

Time: 120 minutes

Difficulty: medium

People: 8-10

Ingredients

• 1 package pastry in thin sheets • 4 big eggs • 200 gr sugar • 220 gr oil • 5 gr baking powder • 5 gr baking soda • Peel from 3 oranges • 250 ml orange juice • 130 gr Greek yoghurt For the syrup • 400 gr crystal sugar • 470 ml water • 2 sticks of cinnamon • 1 orange (cut in 4 pieces)

CuriositiesPortokalopita is a traditional cake from the region of Chaina on the island of Crete. The particular area where this recipe originated is located near the Lefka Ori, a snow-covered mountain range that provides the valleys with water to keep the land alive during the dry and hot summers.

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For the desert

For the desert

For the syrup

1. Preheat the oven at 90 degrees on air. 2. In a big baking dish put the pastry sheets and bake for 20-30 minutes until it they dry without getting any color. 3. Increase the temperature of the oven at 160 degrees on air. 4. In a big bowl add the eggs, sugar, oil, orange peel, baking powder, baking soda and mix well. Then add the orange juice and the Greek yoghurt. After the mixture is mixed well you crash with your hands the pastry sheets that you baked before. You make sure the mixture is mixed properly and you place it in a baking dish (30x25 cm).

5.Bake for 35-45 minutes or until you have a golden surface and the middle is baked. (To make sure use a knife and when it comes out of the center dry then it is ready.) 6. Take it of the oven and with a knife make small cuts on the desert so as the syrup can go through. 7. Pour the cold syrup when the desert is still hot. 8. You can serve it with vanilla ice cream or anything taste you prefer.

1 .In a small pot in average temperature add the sugar, the water, the sticks of cinnamon and the orange. 2. Boil for 4 minutes then take it of the stove and let it cool.

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Italy

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Time: 10 minutes

Bruschetta

Difficulty: easy

Cooking: 5 minutes

Ingredients

- Bread - Chopped tomatoes - Mozzarella Cheese - Olive Oil - Salt

Procedure

1. Cut the tomatoes and the mozzarella cheese.
2. Put them in a bowl and add a pinch of salt. Mix with a spoon.
3. Toast the bread. Add the mozzarella cheese, tomatoes and the olive oil.
4. Put in the oven again until the mozzarella cheese is melted.

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Bruschetta

Curiosities

The origins of Bruschetta are uncertain. One hypothesis is that the place of his "birth" can be located in an area between Tuscany and Lazio (in central Italy).The word “bruschetta” comes from “bruscare”, a verb from a primitive roman dialect which means to toast or burn.

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Spaghetti alla Carbonara

Difficulty: easy

Cooking: 15 minutes

People: 4

Ingredients

- 400 gr spaghetti - 300 gr cheek lard - 4 eggs (the yolks)

- 50 gr pecorino cheese - Olive Oil - Salt and pepper

Procedure

1. Boil the salted water and cut the cheek lard.
2. Cook the cheek lard in a frying pan for 10 minutes and put the spaghetti in the boiling water.
3. Broke the eggs and put them in a bowl.
4. Add pecorino cheese and pepper in the eggs and beat the mix.
5. Drain the spaghetti and put in the frying pan. Add the eggs, the cheek lard and stir.
6. Serve the spaghetti on a plate.

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Spaghetti alla Carbonara

Curiosities

The origins of the dish are uncertain and there are several hypotheses in this regard, the most accredited of which traces its appearance to a Lazio origin. It is a fact that carbonara is not mentioned in the classic Roman cooking manual by Ada Boni, published in 1930. In fact, the dish is remembered for the first time in the period immediately following the liberation of Rome in 1944, when in the Roman markets bacon appeared brought by the allied English and American troops.

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Brasato with Polenta

Difficulty: medium

Cooking: 2 hours

Ingredients

People: 4

- strong red wine - rosemary - bay leaves - salt - water/broth (if necessary)

- 1 Kg beef meat - 3 carrots - half onion - 1 garlic clove - celery

Procedure

1. Put the meat in a bowl with the red wine, the chopped vegetables and the rosemary and bay leaves. Wine should cover the meat.
2. Leave it for at least 12 hours to marinate.
3. Take a pan, put some olive oil and brown the garlic and onion.
4. Then add the meat (without wine) and brown it for 10 minutes on all sides.
5. Pour the wine with the vegetables and the spices into the pan (if necessary add some water to cover the meat). Add some salt.
6. Leave it cooking for two hours.
7. When it’s a bit cold cut it into thin slices.
8. Serve on a plate with polenta (cornmeal mush) and the gravy.

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Brasato with Polenta

Curiosities

Braised in Barolo is a typical dish from northern Italy. The term derives from the dialectal "brasa", which means embers and refers to the special cooking method originally used. The pot with the meat was in fact placed in the center of the embers and cooked for hours. It is in fact beef, cooked very slowly in the wine. Long cooking allows the collagen in the meat to soften and become incredibly soft.

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Time: 30 minutes

Tiramisù

Difficulty: easy

Cooking: no

Ingredients

People: 8-10

- Mascarpone cheese: 500g - Eggs: n° 5 - Ladyfingers: 350g - Sugar: 7 spoons - Coffee sweetened to taste: 2 cups - Unsweetened cocoa powder: to taste

Procedure

1. Separate the eggs by dividing the egg whites from the yolks. Then mount the yolks and the sugar.
2. Add the mascarpone cheese and mix.
3. Take the egg whites and whip them.
4. Add the whipped egg whites to the mixture and mix.
5. Soak the ladyfingers in the cooled coffee that you have sweetened to your liking and put the first layer of ladyfingers in the tray.
6. Spread the Mascarpone cream on the ladyfingers.
7. Continue to make layers of both Savioardi ladyfingers and cream as desired. 2-3 layers of both are recommended.
8. Sprinkle the last layer with unsweetened cocoa.
9. Put in the fridge for a couple of hours.

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Tiramisù

Curiosities

Tiramisù is a dessert with poor origins. In fact, it was inspired by the peasant breakfast, made with an egg yolk beaten with sugar, in which the ladyfingers were soaked to give to children together with a cup of coffee with milk.Even today tiramisu remains a very energetic dessert. A normal serving, equal to about 175 g, contains 500 calories, which is equivalent to 25 percent of the recommended daily amount for an adult human being. The nutritional composition is: 58 percent fat, 35 percent carbohydrate, 7 percent protein.

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POLAND

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Rosół - Polish Chicken Soup

Ingredients:

1. ● Chicken pieces on the bone
2. ● 1 small piece of beef bone
3. ● 4 -5 Carrots
4. ● 1 -2 Parsnips
5. ● Celery root
6. ● Leek
7. ● 2 yellow onions
8. ● Parsley
9. ● 1 tbsp Apple Cider Vinegar
10. ● 5 Allspice
11. ● 2-3 Bay leaves
12. ● Salt and Pepper
13. ● Optional: chicken broth cubes, “Magi” (popular in Europe and South America)

Add vegetables. Set it on medium to low heat.

Place chicken pieces into a pot and fill it water..

Boil pasta separately.

Enjoy your meal.

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Rosół -Polish Chicken Soup

Curiosities

Rosol is a traditional Polish Chicken Soup. It’s usually served on Sundays and for special occasions (like weddings, christenings, etc). It’s also a traditional remedy for anyone who feels under the weather, as it’s believed to have ‘healing power.’ The chicken broth is super clear and it’s poured over the noodles with some chopped carrots, parsley, and pieces of chicken sprinkled in.

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Polish Egg Dessert - Kogel Mogel

Curiosities

Kogel mogel (Yiddish: גאָגל-מאָגל gogl-mogl; Polish: kogel-mogel; Norwegian: eggedosis; German: Zuckerei) is an egg-based homemade dessert once popular in parts of Europe and the Caucasus. It is made from egg yolks, sugar, and flavourings such as honey, vanilla, cocoa , similar to eggnog or zabaione. In its classic form it is served slightly chilled or at room temperature. Served warm or hot, it is considered a home remedy for sore throats. Variations include milk, honey and soda..

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Polish Egg Dessert - Kogel Mogel

Ingredients:

● 2 egg yolks ● 1 tsp of sugar ● For the chocolate version: ● Add 2 tsp of cocoa

Separate eggs yolks from whites

Prepare eggs and sugar

Preparations:

1.Separate egg yolks from whites. 2. Place egg yolks and sugar (and cocoa, if preparing the chocolate version) in a coffee mug. 3. With a hand beater and single beater beat the egg with sugar (and cocoa) for 60 seconds on high. 4. Enjoy your meal.

Beat egg with sugar for 60 seconds on high

Enjoy your meal.

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Romania

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Cozonac

COZONAC Ingredients: For the dough 1 kg of flour 500 ml of milk 4 eggs 250 g sugar 100 gr butter/ml oil 50 g of fresh yeast lemon peel a pinch of salt; For the filling: 3 tablespoons of cocoa rum essence 250 grams of diced shit 250 g of ground walnuts 100 g raisins 150 g sugar.

• Time: 60 minutes
• 10 people

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Preparations:

1. In a bowl sift the flour, heat the milk in which the sugar dissolves and put the lemon peel. 2.Leaven:it is made from yeast with a little flour and a few tablespoons of milk. 3.The yolks are mixed with salt, the rest of the warm milk is added and the rubbed yolks are mixed by hand and kneaded, helping us with the fat that must be warmed, incorporating all the flour and folding the dough, cover the bowl with a napkin and leave to rise. 4.Once the dough has risen, divide it into four, spread each piece of dough by hand, sprinkle with cocoa, raisins, shit, nuts and roll on each plate greased with oil.

Curiosities:

Cozonac is a traditional Romanian cake, being traditionally cooked for Easter or Christmas. Cakes are baked on Holy Saturday. And put them in the oven with just the right hand.

DROB DE MIEL (LAMB HAGGIS)

Ingredients:

1. 600 g organs of lamb
2. 2 bunches of green onions
3. 1 bunch of green garlic
4. 50 ml oil
5. 1 teaspoon salt, pepper
6. parsley,dill
7. 8 egggs
8. 2 carrots

1. Time: 60 minutes
2. People: 10

POFTĂ BUNĂ!

PREPARATIONS

1. The lamb organs are boiled and then cut into pieces
2. Finely chop the onion and garlic
3. Season with salt, pepper, add raw eggs and mix well until the composition is homogeneous.
4. In a square form put half of the composition, place boiled eggs as desired, add the rest of the composition and cover with a beaten egg.

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We put it in the tray

CHOP FINELY

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Ingredients

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Spain

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TORTILLA DE PATATAS

Ingredients

People: 4 Difficulty: Medium Cooking Time: 30 minutes

-4 POTATOES -5 EGGS -OIL -SALT -ONION (optional)

Procedure

1. Peel and cut the onion and potatoes.
2. Once the onion is chopped, poach it in a pan with a little olive oil.
3. When the oil reaches a suitable temperature, add the potatoes and we cook it until it is tender.
4. When the onion is tender, remove it from the pan and place it in a large bowl.. Similarly, when the potatoes are tender, remove them from the pan and place them in a colander to remove excess oil. Once this is done, add the potato tacos to the bowl with the onion.
5. In another bowl, beat the eggs with a little salt. Once beaten, pour the eggs into the bowl where we have the potatoes and onion

6. Heat a little oil in a non-stick pan and pour the contents of the bowl into the pan. Cook for a few minutes on medium heat. 7. With the help of a plate, we flip the tortilla and continue cooking for another few minutes on the other side

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TORTILLA DE PATATAS (SPANISH OMELETTE)

Curiosities

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Our tortilla de patatas is a vey typical dish in Spain, and it is usually served in bars and restaurants.Some sources claim that it was invented in Extremadura in 1798, as an easy , cheap and nutriuous meal for soldiers during the first Carlista War. You can also enjoy the tortilla with bread and mayonnaise! One curiosity: In Spain, we are split between people who like tortilla with onion and without onion!

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this is a typical meal form my town

ingredients:

• 3 tomatoes
• 10 olives
• 1/2 onion
• a can of tuna
• 20ml 0f extra olive virgin oil
• 10ml of vinager
• 2 boiled eggs
• a pinch of salt

la mancha spanish salad, it calls"pipìrrana"

It is so easy to preapre

PROCEDURE :

• CUT IN LITTLE DICE ALL TOMATOES
• CUT THE HALF ONION
• ADD THE OLIVES
• ADD THE CAN OF TUNA
• MIX ALL IN A SALAD BALL
• ADD THE EGGS CUT IN LITTLE PIECES
• WHEN ALL THE INGREDIENTS ARE IN THE BALL YOU CAN ADD IN ORDER; SALT VINEGAR AND OLIVE OIL

it is so healthy

YOU don,t need to spend so much time It is perfect for summer time

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TIME PREPARATION : 10 MINUTES

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Curiosities

IT IS SO FUNNY , BECAUSE THE NAME OF THIS dish IS PIPIRRANA , IN ENGLISH THE MEANING IS : FROG PEE.

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Turkey

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People: 8 Time: 20 minutes Difficulty: Easy

Ezo Gelin Soup

Ingredients

1. One onion
2. A cup of red lentil
3. 4 tbs of rice
4. 2 tbs of wheat bulgur
5. 2 litres of hot water
6. 2 tbs of tomato paste
7. 1 tbs of dry mint
8. 1 tsp of chili pepper
9. 1 tsp of black pepper and salt
10. 1 tbs of butter and oil.

Process

1. First, fry the grated onion.
2. Next, add one cup of lentil,4 tbs of rice,2 tbs of wheat bulgur
3. Then, add 2 litres of hot water and boil them.
4. For sauce, first heat 1 tbs of butter and oil.Then add 2 tbs of tomato paste,1 tbs of dry mint,chili pepper,black pepper and salt.
5. After that, pour some water to the sauce,boil it for a while
6. Finally, once it boils pour the sauce into the pot.
7. Your soup is ready. Enjoy it.

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Curiosities

For the first time, it was made in Antep, by Ezo Gelin who was poor and widowed. She mixed the ingredients left at home. In other story, the bride Ezo found this soup with the ingredients at home during war time famine.

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People: 6 Time: 30 minutes Difficulty: Moderate

Mantı

Ingredients

1. Flour
2. Salt
3. 2 Eggs
4. 500 gr mince
5. 1 onion
6. 1 tsp of black pepper
7. 1 tbs of tomato paste
8. 1 tbs of dry mint
9. Some oil
10. Some parsley
11. Yogurt with garlic.

Process

1. Crack two eggs.
2. Add flour and salt.
3. Mix them and pour some water to make dough.
4. Knead and shape the dough.
5. For filling; add some parsley,black pepper and salt to the mince.
6. Cut the dough into small pieces and fill and boil them in hot water.
7. For the sauce,heat some oil in the pan.
8. Add 1 tbs of tomato paste and fry it. Then add some dry mint.
9. Serve it with yogurt,garlic and the sauce. Enjoy it.

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Curiosities

Mantı was originallybrought over from central Asia to Turkiye by nomadic Turkish tribes in the 13th century. It was also very important meal in Ottoman Cuisine. Turkic and Mongol horseman on the move were supposed to have carried or dried manti which could be quickly boiled over a camp.

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Sarma (Stuffed Grape Leaves)

People: 6 Time: 40 minutes Difficulty: Moderate

Ingredients

1. Grape leaves
2. A cup of rice
3. 1 onion, 2 tomates
4. 2 tbs of tomato paste
5. 1 tsp of cummin,black pepper and salt
6. Some parsley
7. Some olive oil and pomegranate syrup

Process

1. Boil all the leaves in hot water.
2. Rinse the rice and put it into a bowl.
3. Mix the rice with grated onion and tomatoes.
4. Add chopped parsley,cummin, black pepper and tomato paste
5. Pour some olive oil and pomegranate syrup and mix them.
6. Put some grape leaves to the bottom of the pot
7. Fill the leaves with the mixture.
8. Put all the stuffed leaves into the pot and boil them with the mixture of water and 1 tbs of tomato paste.

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Curiosities

The historical journey of stuffed grape leaves dates back to Ottoman Empire. Stuffed grape leaves are produced with different techniques for each region

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People: 6 Minute: 20 minutes Difficulty: Easy

Sütlaç ( Rice Pudding)

Ingredients

1. 1 litre of milk
2. 1 litre of water
3. A glass of rice
4. A glass of sugar
5. 1 package of vanilla

Process

1. First put the water and rice in a pot and boil it.
2. Next, add milk,vanilla and sugar.
3. Then, mix a few minutes.
4. Finally, serve it cool. If you want, you can sprinkle some cinnamon on it. Enjoy it.

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Curiosities

Sütlaç ( Rice pudding) is a dessert in Turkish Cousine for more than 400 years. It belongs to Ottoman cuisine. First written record can be found in a medical book of the 15th century.

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How to make lentil soup

Ingredientslentil onion hot water

RECIPE First chop the onion and grate the carrot. Second put them into a pot with olive oil and butter. Then rinse the lentil and add hot water. Cook it 30 minutes.The soup is ready.

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curıosıtıes

Lentil soup is very popular in Turkey. It was made 4000 years ago.It is famous in Turkey ,Iraq and Egypt.

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How to make Turkish pilaf

Ingredients

Recipe First rinse the rice.Second put some oil into the pan.Add a tea glass of noodle mix them.Add the rice.Put a spoon of butter.Then add 4 glasses of hot water.Wait for its cooking.Serve it hot.

2 glasses of rice oil butter noodle 4 glasses of hot water

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Curıosities

Pirinç Pilaf is a very popular deish in Turkey.It is in Turkish cuisine more than 500 years.It belongs to Ottoman Cuisine.

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How to make cake

how to make cake

Ingredients 1.5 cup of floor cocoa 3 eggs vanilla 1 cup of oil baking powder 1 cup of milk 1 cup of sugar

Recipe

First break 3 eggs into a bowl.Then add sugar oil and milk and mix.Add the other ingredients and mix again.Preheat the oven pour the mixture into the tray.For sauce put the milk oil sugar and cocao.When the cake cooks cut the cake into pieces.Then pour the sauce on the cake.Then slice the cake and serve it cold.

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curiosities

Cake is originally brought from Egypt.In 16. CC it became very popular dessert in Turkey.

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How to make Baked Meat

Recipe

Ingredients 1 kg chopped meat green pepper tomatoes garlic

First put the meat into a tray.Then chop the green pepper and tomatoes.Mix them with garlic.Next put them on the meat.Cook it 1 hour.Serve it hot.

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CURIOSITIES

The historical journey of Et Sote dates back to Ottoman Empire.It is cooked with different methots in Turkey.It is a very popular main course in Turkey.

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Our thanks go to our students who worked with commitment and dedication on this project and studied, shared, played, cooked and, last but not least, ate the recipes of their European friends.

Bon appetit!