SMART MENUS

RECOVER EARTH, PROTECT OUR WORLD, EMPOWER RESOURCES 2022-1-IT02-KA220-SCH-000086058

Smart Menus

OUR TRADITIONAL,ECO-FRIENDLY, ECONOMIC AND DELICIOUS MENUS

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INDEX

COUNTRIES AND PAGE NUMBERS

• GREECE 4-7
• ITALY 8-11
• LITHUANIA 12-15
• POLAND 16-19
• TURKEY 20-23

ın our project REPOWER we learned the main environmental problems that are threatening our Earth, we were all a bit shocked to find out that our daily habits deeply affect our planet's health, the results of the pre-survey we did about our ecological footprint clearly showed that we need to take action. All pupils realised about the kind actions we can all do to help our planet and the best action to do together. Probably their new acquired awareness that the large consumption of meat,imported and packed products, outof season fruit and vegetables affect our planet in a negative way led them to prepare the creation of a common cookbook where every partner had to share green menus of their country and introduce recipes . The final product is this common green and smart cookbook to prepare menus at school,outside and at home.

GREECE

MENU 1 AT HOME

LUNCH Greek salad Omelete with spinach

MENU 2 AT SCHOOL

MENU 3 OUTSIDE

ITALY

MENU 1 AT HOME

Pasta with garlic,oil and chilli

Pasta with garlic, olive oil and pepper Ingredients - Spaghetti - Red pepper - Garlic - Olive oil - Pot - Pan In a pot with salty boiling water add spaghetti and cook until they are soft In a pan add a generous amount of olive oil, some cloves of garlic and pepper. After some minutes add the spaghetti and your meal is done.

PASTA WITH PESTO, PHILADELPHIA AND TOMATO Ingredients: - Pasta - Pesto - Tomatoes - Philadelphia How to cook it: Let’s start by filling a pot with water and putting it on the stove. Let’s add salt and some oil in a pan. Now let’s prepare the pesto and, after that, let’s do the same thing with the spredeable cheese. Keeping the flame low we let it melt. When the pot will be boiling, throw the pasta in the water and mix it from time to time. If we want we can add some tomatoes. So after washing it well, we cut it into pieces that we add to the cream. Let’s add cooking water to the pan. When the pasta it’s cooked, drain it and add it to the cream. Now mix and our pasta is ready.

MENU 2 AT SCHOOL

Bruschetta

You will find 3 videos; 1-Bruschetta 2- pasta with pesto and tomato 3-spinach and cheese meatballs

Ingredients: - 4 slices of crusty bread (such as baguette or ciabatta) -2 ripe tomatoes, diced - 1 small red onion, finely chopped - 2 cloves of garlic, minced - 2 tablespoons extra virgin olive oil - Salt and pepper to taste - Fresh basil leaves, chopped (optional) - Pinch of dried oregano or Italian seasoning Instructions: 1. Preheat your oven to 375°F (190°C). 2. Place the bread slices on a baking sheet and toast them in the oven until they are golden brown and crispy, about 5-7 minutes. You can also toast the bread on a grill or in a toaster. 3. In a mixing bowl, combine the diced tomatoes, chopped onion, minced garlic, olive oil, salt, pepper, and a pinch of dried oregano or Italian seasoning. Mix well to combine all the ingredients. 4. Once the bread slices are toasted, remove them from the oven and let them cool slightly. 5. Spoon the tomato mixture onto each slice of toasted bread. 6. Garnish with fresh chopped basil leaves, if desired. 7. Serve immediately. Enjoy your delicious Italian bruschetta!

POTATO OMELETTE Let’s get some potatoes and let’s peel them. Let’s make a pot with some water and salt and let’s throw the potatoes in. Now let’s add some oil in a pan and let’s them fry. If we want we can add a little black pepper and another pinch of salt. Let’s prepare the eggs, we add milk, grated cheese and a little salt here too. Now mix everything well. Now add the cream to the potatoes and let’s it cook. Turn to the other side and let it cook that too and out omelette is ready.

MENU 3 OUTSIDE

Rice Salad

Italian style rice salad: This is a meal eaten typically in summer For this recipe we need: - Rice - Variety of sweet and sour vegetables like pickles and carrots - Mayo The first thing to do is to wash your hands, then take a small bowl and rinse the rice until the water becomes clear. Put the rice inside a pot filled with salty boiling water and cook for 10 minutes. Then prepare the vegetables using a cutting board and let drain the sweet and sour ones; add tuna, turkey or chicken. In a big bowl mix the rice, the vegetables and mayo as topping

piadina Ingredients Cheese lettuce piadina We wash the lettuce and cut it We take the piadina and put all the ingredients inside We close it We take a pan and cook it a minute and a half for each side

MACEDONIA-FRUIT SALAD

Macedonia Ingredients: strawberries banana apple The first thing we do is wash all the fruit we have Then we cut everything and put everything in a bowl If we want we can add some sugar

You will find 3 videos; 1-Bruschetta 2- pasta with pesto and tomato 3-spinach and cheese meatballs

LITHUANIA

MENU 1 AT HOME

MENU AT SCHOOL

MENU 3 OUTSIDE

POLAND

MENU 1 AT HOME

MENU 2 AT SCHOOL

MENU 3 OUTSIDE

TÜRKİYE

MENU AT HOME

Instructions: 1. Place the fine bulgur in a large mixing bowl and cover it with hot water. Let it soak for about 15-20 minutes until it absorbs all the water and becomes fluffy. 2. In the meantime, prepare the vegetables. Finely dice the tomatoes, cucumber, and red onion. Chop the fresh parsley and mint leaves. 3. Once the bulgur is ready, add the diced tomatoes, cucumber, red onion, chopped parsley, and mint leaves to the bowl. 4. In a small bowl, whisk together the olive oil, lemon juice, tomato paste, ground cumin, paprika, salt, and pepper to make the dressing. 5. Pour the dressing over the bulgur and vegetables in the mixing bowl. Mix everything together until well combined and evenly coated with the dressing. 6. Taste and adjust the seasoning if necessary. 7. Serve the kisir immediately or refrigerate for about 30 minutes to allow the flavors to meld together. 8. If desired, serve the kisir on a bed of lettuce leaves for a refreshing touch. Enjoy your delicious and healthy kisir!

KISIR

Ingredients: - 1 cup fine bulgur - 2 medium tomatoes, finely diced - 1 small cucumber, finely diced - 1 small red onion, finely chopped - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh mint leaves, finely chopped - 3 tablespoons olive oil - 3 tablespoons lemon juice - 1 tablespoon tomato paste - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and pepper to taste - Lettuce leaves for serving (optional)

LEMONADE

INGREDIENTS lemon sugar water First, we wash the lemons well and then cut them in half, then we squeeze the lemons we cut, then in a different bowl, we dissolve the stain in water and after the sugar dissolves, we mix it with lemon juice then, when it is ready, we pour it into a glass and drink, enjoy it

MENU AT SCHOOL

AYRAN

Ingredients: - 1 cup yogurt - 1 cup water - A pinch of salt (optional) Instructions: 1. Take the yogurt in a mixing bowl. 2. Add the water to the yogurt. 3. Whisk the yogurt and water together until smooth and well combined. 4. Optionally, add a pinch of salt and whisk again. 5. Chill the ayran in the refrigerator for a while. 6. Serve the chilled ayran. Enjoy your homemade refreshing ayran!

Traditional Patty with Spinach

Spinach Pastry Ingredients: - 2 cups all-purpose flour - 1/2 cup warm water - 1/4 cup olive oil - 500g spinach - 1 large onion - 2 cloves of garlic - 200g feta cheese - Salt - Black pepper - Vegetable oil (for frying) Instructions: 1. In a large mixing bowl, combine the flour, warm water, and olive oil. Knead the mixture until a smooth dough forms. Cover the dough and let it rest for about 30 minutes. 2. Wash and chop the spinach. 3. Heat a little vegetable oil in a pan. Add the chopped onion and minced garlic, and sauté until softened. 4. Add the chopped spinach to the pan and cook until wilted. Season with salt and black pepper to taste. Remove from heat and let it cool. 5. Divide the dough into small balls, about the size of a golf ball. Roll out each ball into a thin circle on a floured surface. 6. Place a portion of the cooled spinach mixture onto one half of each dough circle. 7. Sprinkle crumbled feta cheese over the spinach mixture. 8. Fold the other half of the dough circle over the filling to create half-moon shapes. Press the edges firmly to seal. 9. Heat vegetable oil in a frying pan over medium heat. Fry the pastries on both sides until golden brown and crispy. 10. Remove the cooked pastries from the pan and place them on paper towels to drain excess oil. 11. Serve the spinach pastries warm. I hope you enjoy this homemade spinach pastry recipe!

MENU OUTSIDE

ATOM

Ingredients

• 2 bananas
• some strawberries
• 2 spoons honey
• 2glasses milk
• 2 spoons nuts
• some ice cubes

Firstly,Put bananas, strawberries, nuts, honey and milk in robot and next add ice cubes.Mix all of them and pour the mixture into glasses.Finally serve it with fruits.Enyoy it!

SİMİT(Turkish Sesame Bread Rings-Bagel)

Ingredients: ▢ ¼ teaspoon sugar ▢ 1 tablespoon active dry yeast ▢ 1 ¾ cups lukewarm water, divided ▢ 4 cups (510 g) all purpose flour ▢ 2 teaspoons sea salt ▢ ½ cup grape molasses, date, fig or carob molasses can also be used ▢ 4 tablespoons water, combined with the grape molasses ▢ 2 cups (5 ounces) golden sesame seeds

- Cut and Stretch the dough: Working with one piece of dough at a time, use your hands to roll each dough segment into a long rope about 24-inches long. The dough is sturdy so you can apply gentle pressure as you roll and stretch the rope. I tend to work with my hands side by side in the center of the dough, rolling the dough back and forth and separating my hands as the dough lengthens. - Twist the dough: Fold each rope in half so two ends align and use your hands to twist it into a two stranded “rope.” Join the ends together to make a circle, and press them firmly together to seal the circle. Gently shape the area where you pressed the ends together to make it rounded and not flat. - Repeat with the remaining dough. In the end you should have 8 twisted rope circles. - Dip each ring: Dip each ring, first into the molasses mixture, submerging it completely. If you don’t have enough liquid to submerge it, flip it over so both sides are coated. Remove it from the molasses mixture, gently shaking off any excess. Set the bread ring in the sesame seeds, turn gently to coat both sides. - Transfer to the prepared tray and set aside at room temperature for about 15 minutes, to puff slightly. Repeat with the remaining ropes. Bake: Place the baking sheet in the pre-heated oven for 20 minutes or until deep golden brown and cooked through. Transfer to a wire rack to cool.

Preparation: - Bloom the yeast: Into a medium bowl, combine ¼ teaspoon sugar and 1 ½ cups lukewarm water (between 90-110°F). Add the yeast, mix with a small spoon and set aside for 5 to 8 minutes, until the yeast becomes foamy. - Make the dough: Into a large bowl, add the flour and salt. Stir to combine then make a well in the center. Add the yeast mixture and stir to form a coarse dough. - Knead the dough: Turn out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic. Roll the dough into a ball and place in a lightly oiled bowl, turning to coat. - Cover with plastic wrap or a kitchen towel and set aside in a warm, draft-free place for 45 minutes to 1 hour, or until doubled in size. A sunny spot on your countertop is perfect. - Preheat the oven, prepare the baking sheets and dipping station: Preheat the oven to 400°F and line 2 large size baking sheets with parchment paper. - Combine the grape molasses, with the remaining ¼ water in a large bowl, and whisk together. Pour the sesame seeds onto a large plate. Set it next to the bowl of molasses water. - Deflate and shape the dough: Dump the dough onto a lightly floured work surface and stick your fist in the center of it to deflate or knock back the dough. Shape it into a ball and divide into 8 even sized pieces.