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Cooking Presentation-because taste unites us

viviaravani

Created on May 11, 2025

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Transcript

Cooking Presentation-because taste unites us

our recipes - Dječji vrtić Maslačak and 1st Kindergarten Oreokastro

start

Index

01 Easter traditionnal recipes Greece..

Mageiritsa. . . . . . . . . . . . . . . . . . . . . . . . .

Tsourekia. . . . . . . . . . . . . . . . . . . . . . . . . .

02 Recipies from Croatia . . . . . . . . . . . . . .

ZAGORSKI ŠTRUKLI. . . . . . . . . . . . . . . .

KUKURUZNA ZLEVANKA. . . . . .. . . . . . .

01

MAGIRITSA EASTER SOUP

Eggs

what you need

  • 500gr liver lamb
  • 250gr liver beef (Not necessary but I add also for extra taste)
  • 250gr lamb diced
  • 1 lamb heart (Not necessary)
  • 1 cup of red wine
  • 3-4 lettuces depending on the size
  • ½ kilo of onions
  • 1 big bunch of fresh dill
  • 1 tea spoon of Olive Oil
  • Salt/Pepper
  • 1 cube of vegetables
  • 1 tea cup of rice
  • For the Egg-lemon sauce
  • 2 eggs
  • Lemon juice from 11/2 lemons
Lemon
Onion

+ info

how you cook mageiritsa

  1. Add the tea spoon of oil and increase the heat. Add all of the different parts of meat you have and stir it well until most of it (if not all) becomes brownish.
  2. Continue stirring by adding the chopped onions
  3. Add the cup of red wine and let it for another 2-3 minutes. Smell the wine as it evaporates.
  4. Add enough water to cover all of the meat and at least 2 cm more.
  5. Continue by adding the chopped lettuce and stir it until it gets soft and mixes with the meat.
  6. Continue with the cube of vegetables and add salt and pepper as much as you like. Bring it to a boil for at least 45 minutes. Taste regularly the meat and add water if you feel its necessary. Remember it’s a soup!
  7. After 45 minutes add the fresh dill and the cup of rice and continue boiling it in a more medium heat until the rice is ready
  8. Just before you serve them you should add the egg lemon sauce called in Greek “avgolemono” (egg-lemon)
Take a spoon of hot soup and begin to slowly add to the pot with the mixed eggs with the lemon juice. Slowly though. Repeat and add another spoon of hot soup. Slowly. Stir this mixture a bit (shake the pan round with your hand) to be mixed and then begin to slowly pour in the pot where you have your Magiritsa while stirring the soup with a spoon.

+ info

Tsourekia (Greek Easter Sweet Bread)

+ info

integredients

2 cups milk 2 (1/4 ounce) envelopes active dry yeast 8 -9 cups bread flour 1 3⁄4 cups sugar 1 cup almonds, very finely chopped (optional) 1 teaspoon salt 1 orange, zest of, grated 2 teaspoons finely ground anise seed or 1 tablespoon mahlepi 1 teaspoon ground masticha (optional) 1⁄4 cup butter, melted 5 eggs, very well beaten Glaze 1 egg yolk 2 -3 tablespoons milk 1⁄2 cup slivered almonds

Chickpea flour

Write a title here

+ info

  1. Warm two cups of milk and place in a large bowl. Add the yeast, one cup of the flour, and 1/4 cup of the sugar. Cover and proof for one hour.
  2. In a large bowl, combine seven cups of flour, the ground almonds, salt, remaining sugar, orange rind, aniseed or mahlepi and masticha (if using). Make a well in the center. Add the yeast mixture, melted butter and eggs. Work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form.
  3. Dust a worksurface with a little of the remaining flour and knead, adding more flour if necessary, until the dough is smooth and doesn't stick to your hands, about 12 minutes.
  4. Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about two hours. Punch down dough.
  5. Divide into nine small balls and roll each into strips 10-12 inches long, and about 2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact.
  6. Optional: At this point you can press a red-dyed egg between the strips of the braid or just leave the braided loaf plain.
  7. Repeat the procedure to make the second and third loaves.
  8. Place the breads on parchment-lined baking sheets, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 340F (170°C), placing rack in middle rack of oven.
  9. Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds.
  10. Bake for about 35-40 minutes, or until golden brown. I check my breads after about 15 minutes as they do tend to colour quickly and drape them with aluminum foil to prevent excess browning. The bread should sound hollow when tapped on the bottom. Remove and cool on racks.

+ info

KUKURUZNA ZLEVANKA

recipes from croatia

ZAGORSKI ŠTRUKLI

ZAGORSKI ŠTRUKLI

For the dough

  1. 500 gr flour
  2. 1 egg
  3. 0.5 dl oil
  4. 3 dl water
  5. salt
For the filling
  1. 75 dkg of fresh cow's cheese
  2. 2 eggs
  3. salt
  4. DRESSING 1/2 l of cooking cream

How we cook
  1. Mix all theingredients.Oil the dough well and let it rest for at least 30 minutes (during this time, mix the filling).
  2. 2.Mix the cream cheese and egg filling until smooth.Spread the filling onto the rolled out dough.Using a plate, cut into wedges approximately 8-10 cm long.
  3. 3.Place them in a baking dish.Spread with cooking cream.
  4. 4.Place in the oven and preheat it to 180 C, and bake for about 30-35 minutes, or bake to your liking.

+ info

120 ml

325 ml

sunflower oil
milk

150 gr

TOPPING 200 G SOUR CREAM 200 G COTTAGE CHEESE 1 TABLESPOON SUGAR

190 G CORN FLOUR 130 G PLAIN FLOUR 1 BAKING POWDER (12 G)

eggs
cottage cheese

1 VANILLA SUGAR

½ CUP SUGAR

½ TEASPOON SALT

What you need

Lorem ipsum

How we cook

In a mixing bowl, combine eggs, milk, cottage cheese, oil, salt, sugar and vanilla sugar. Mix the ingredients. In a separate bowl, combine both flours and baking powder. Gently mix the mixture with the liquid ingredients and gradually add the dry ingredients. It is ready when all the ingredients are combined. Grease a sponge cake pan with butter and sprinkle with sharp flour. Pour the zlevanka mixture into the prepared pan. In a bowl, mix the cheese, cream and sugar for the coating. Sprinkle this mixture randomly over the corn mixture. Bake the zlevanka at 180 °C without a fan for 30-35 minutes.

Our Students

Dv Maslačak,Zaprešić

1st Kindergarten Oreokastro

Bon appetit!

with love! CROATIA - GREECE

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