eTwinning Project 2014/ 2015
Health issues among teenagers in European countries
Recipes created by European students
National Moldovan Cuisine eTwinning Project: Health issues among teenagers in Europe. Group from the Republic of Moldova School: Spiru Haret Lyceum. Project Group: Gabriela Petrov – coordinator Laurenţiu Ciocan Alexandru Andros Costel Voica Doru Gorciac Teacher: Rita Godoroja
Petrov Gabriela ZEAMA Ingredients: 1 whole chicken smaller cut; about 3 litres of water ; 3 tsp salt ; 1/8 teaspoon black pepper ; 1 medium onion ; 1 carrot ; 1/2 fresh tomato; about 2 cups homemade egg noodles ; 3 tablespoons lemon juice (sour soup or house, if you have) 1 tablespoon chopped lovage leaves , or a stalk celery ; 1/4 cup finely chopped fresh parsley; 1/4 cup finely chopped fresh dill; 3-4 sprigs fresh thyme. Method of cooking: Zeama traditional Moldovan recipe is made with homemade noodles that give a special flavor to the recipe. If you do not have time to prepare noodles, you can use the ones from the store. Wash the chicken and place in a deep saucepan, pour water and bring to boil over medium heat. The meat will form foam .In the mean time cut the onions, carrots, tomatoes. Using a separator, to remove all foam pan. Place in saucepan onions, carrots, tomatoes, salt and pepper. If you want you can place and potatoes. Prepare egg noodles . When meat and vegetables are almost done, we add noodles and lemon juice (or if we put sour soup). Mix well, and leave about 3-5 minutes.
Add greenery, shut the fire off and cover the pot still 5 minutes to blend flavours. Serve soup with bread and sour cream if desired.
LaurenĹŁiu Ciocan Pancakes with eggs and mushrooms Ingredients: 1kg milk 2 glasses of white flour 6 eggs Salt, sugar, oil 1kg Mushrooms Some leek Method of cooking: We pour the flour in the milk and mix it, until we get an homogeneous mass. Half of the eggs will be creamed separately and then poured into the mixture. We then add one spoon of sugar and one of salt, also a little oil. The pan is to be put on fire and we are to wait until it warms up. Then we pour a little of the mixture at a time in the pan, making sure it covers the whole surface, so that we gate a solid thin flat piece of mixture on the pan. We remove it and put it on the table. After we repeat the process until the mixture is over, we slice the mushrooms and the leek, also cut the remaining eggs in small parts, obtaining a salad of some sort. We take a flat pancake and pour some of the salad on it. We then spin the pancake until we get it round and filled with mushrooms and eggs.
Enjoy!
Alexandru Andros Mamaliga Ingredients: 1.flour of corn: 300 g. 2.salt: 1 spoon 3.oil: 1 spoon 4.water: 1 l. Method of cooking: Put the flour into a bowl and pour cold water on it (about 1/3 from the entire quantity of water) and mix it until the flour will become soft. Pour in a pot of about 3l. capacity the remaining water and put it on boiling. When the water heated add the salt and the oil. When the water become to boil add the soften flour, decrease the fire quantity and mix it during 10-15 minutes. Then, make the surface smooth, cover the pot and leave it at 2-3 minutes. Take a wood board and overflow the mamaliga. It is ready!
Costel Voica Ghiveci Ingredients: 200 g rice 3 carrots 4 onions 3/2 capsicum (red pepper) 1 spoonful of dill 2 cups water 300 ml tomato broth Oil Salt Black pepper Method of cooking: Clean and chop the vegetables, and fry them in oil until the onion has a tinge of transparency. Add the rice and stir, then leave it like that for 2 or 3 more minutes. Add the salt, black pepper and the dill. Pour hot water over all of this consistency so that it covers them it up nicely. Cover and leave it until the rice is almost boiled. Add the tomato broth, stir and leave to boil gently until the sauce binds with rice and vegetables. It is served warm but it’s also very good when it’s cold, especially in winter. Enjoy!
Doru Gorciac Răcitură Ingredients: 1) meat (poultry, beef, porc) 2) water 3) salt 4) carrot 5) parsley Method of cooking: 1) Take a pot, fill it on half with water, salt the water and put the pot on fire. 2) Till the water starts to boil prepare the meat. Wash it and cut on pieces. 3) When the water reachs the boil temperature add the meat and let it boil at little fire for 5-6 hours, till the meat gets off the bones. 4) Put the meat in bowls/plates and pour the sauce on it. Put the dishes in the fridge or another cold place. 5) Răcitura is served the next day after it got cold and can be decorated with boiled carrot and parsley.
Norway -Recipes Group 1 - Many Norwegians start the weekend with " fredagstaco " - taco.Below
Friday you can find a simple recipe showing what ingredients you need to prepare it.It is easy and fast! ingredients.
1 kg ground beef 1/4 cup flour 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon minced onion 1/2 teaspoon paprika 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon cumin 1/2 cup water
Group 2 Salmon and potatoes (very popular dish here in Norway ) Ingredients: 600g new potatoes 1 fennel sea salt freshly ground black pepper 1 bunch of fresh parsley 2 cloves garlic 15 g butter, cut into small pieces olive oil 4 x 120 g of salmon fillets zest of lemon
Group 3 Sausages- " Pølser " - maybe are not very healthy, but eat lots of them! It looks like a hot dog !It is often wrapped in bacon and topped with crispy onions and served with mashed potatoes.
Group 4- Lamb and Cabbage Stew ( in Norway we call Fårikål ) . Ingredients we use to prepare : 3 kg sliced lamb shoulder, neck, or chest bone 3 kg of cabbage in large wedges salt1 tbsp black peppercorns 1 liter of boiling water Flour 1 1/2 dl 1 1/4 ml of cold water
Cooking takes several hours, but it tastes delicious cold autumn nights.
SPAIN Group 1:
PISTO (also known as Ratatuille) Mediterranean diet: Healthy and tasty! Ingredients: -1 zucchini - 1 onion - 1 red pepper - 1 green pepper - 1 Eggplant - 4 Carrots - 1 can of crushed tomatoes - 1 tablespoon sugar - Sal - Olive oil Preparation: The first thing you have to do to cook this delicious dish of ratatouille is wash and cut all these vegetables into small pieces. We take a pan with a little olive oil, sautĂŠ the onion first, and when we see that is well poached and golden brown, we incorporate other ingredients that go browning too. We add a pinch of salt and let our carefully mixing ingredients for mix well each of the flavors and aromas of each piece of vegetable. We made a fire to cook a half hour, after which time we would have ready our plate. Now we can enjoy this rich recipe for ratatouille.
Group 2:
Andalusian Gazpacho
A refreshing delight!
Ingredients: 6 ripe tomatoes 1/2 small cucumber 1 piece of green pepper 1 clove garlic 2 slices of bread 3 tablespoons oil 1 tablespoon vinegar salt Gazpacho is a cold soup usually served as a first course, very easy to prepare. I will explain in detail what you have to do. I'm sure you like .
1. We clean the tomatoes and wash all the vegetables. Note that it´s a recipe that is not cooked, and despite acidified with vinegar it´s very important that everything goes well clean. Cut the tomatoes into quarters and add to a large bowl. 2. Peel the cucumbers and cut ends. Cut into small pieces. Similarly, cut peeled onion and green pepper. Reserve. 3. Cut the bread into small pieces and add a little water. Let stand for about 10 minutes. This helps soften the bread if it is hard and it will be much easier to mash. 4. Remove the garlic and, as we will use it raw, took the center to prevent recurrence. Add to the bowl with tomatoes and other vegetables. 5. We take the extra virgin olive oil , sherry vinegar and salt. Blend with mixer until liquid sauce . We spent the sauce through a sieve or a Chinese ( a colander with large holes than metal mesh strainer ) to remove small pieces of skin and seeds. We test whether the salt is fine and, if not, rectified with a little more . 6. Then, you can put the bowl with the mixture in the refrigerator and let it cool for a couple of hours. It´ll be chilled and perfect to test the best cherry gazpacho . 7. In the time of filing, the best is to put it in a bowl and garnish it with a few slices of ham (just a little) or some kind of mozzarella cheese cubes. For me, the best gazpacho is served in a glass and you just drink it. And it directly benefits your body!.¡Buen provecho!
Group 3:
CHEESE-CAKE Because we are sweet-toothed!!
Ingredients:
200g digestive biscuits 75g butter, melted 600g full-fat soft cheese 250g golden caster sugar 150g tub natural yogurt 3 medium eggs finely grated zest 2 lemons, juice of 1 50g plain flour 200g raspberries icing sugar, to decorate
Method: 1. Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed. 2. In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.
Group 4:
PAELLA
Enjoy this traditional and famous Spanish recipe!
In gredients 2 cups olive oil 1 red bell pepper, cut in strips ¾ chicken, cut into pieces ½ rabbit, cut into pieces ½ teaspoon sweet paprika 1½ pounds green beans, cut into 1-inch pieces 1½ pounds broad beans, shelled ½ tomato, chopped 4½ cups water, or fill up the paella pan to the height of the handles 2 times
2 cups snails, cleaned, fresh or frozen 1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba – short grain rice) Salt and freshly ground pepper 1 pinch saffron, for coloring Sprigs rosemary, as garnish Special equipment: large shallow pan
POLAND Gdańsk/Pelplin Group 1
Dumplings with plums and hazelnuts
Ingredients:
400 g of wheat flour 2 raw egg yolks one spoon of melted butter salt warm water 400 g of dried plums without pits 100 ml of white wine 50 g of chopped hazelnuts cinnamon ground cloves honey plain yoghurt
Recipe: Put the flour and a water to the bowl. Then add egg yolks, salt and melted butter. Knead the dough. Cover it with cotton cloth. Soak washed plums in wine for about 2 or 3 hours. Grate hazelnuts with honey, cinnamon and cloves. Drain off plums and stuff them with a hazelnut filling. Cut out circles from a dough and put a plum on each, then stick it and put it in the boiling water for about 6 minutes. Pour plain yoghurt and honey on the dumplings.
Group 2
DUMPLINGS WITH SAUERKRAUT AND MUSHROOMS
INGREDIENTS: for STUFFING :
for DOUGH :
> 100g sauerkraut > 150g dried mushrooms
> 3 cup of flour > 1 egg
> 2 little onions
> ½ cup of hot water
> 3 grains of allspice
> 1 spoon of olive oil
> 2 cloves of garlic > 2 bay leaves > salt > pepper
> salt
PREPARATION: First, boil a sauerkraut. Then, drain it and cut. Dip the dried mushrooms in water for a few hours, then, cook them and chop. Next, chop the onions, fry it on olive oil, add chopped sauerkraut, mushrooms, spices and simmer all for a moment.
Next, knead the dough and roll it out. Cut the rings from dough, apply stuffing on created rings and glued them.
Cook the dumplings in salted water (3 minutes from the time when dumplings will float to the top). Group 3
"ROSĂ“Ĺ " Chicken Soup
Ingredients: -piece of chicken -vegetables(3 or 4 carrots, dill, parsley, cellery, onion)
-2 bayleaves (nie wiem czy "f" czy "v") -allspice -salt-pepper -broth -piece of leek -pasta First you must clean and peel the vegetables. Next you have to cook piece of chicken in water until it will be ready. Then you have to put broth in water with chicken. At the end of cooking you must put vegetables and spices to the soup. You have to cook all ingredients for an hour. When the soup is cooking you have to cook pasta, when everything is done you must put pasta into soup and put it in the bowl. Group 4 GALARETA WIEPRZOWA (Pork jelly)
Ingredients 1000 g of pork (shank or legs) 300 g of vegetables: (carrots, celery, parsley) bay leaf allspice pepper salt 50 g of gelatin parsley (optional) Preparation Wash the meat, put into a pot and cover with cold water, add vegetables, bay leaf, allspice and cook very calmly and slowly for about 1-1.5 hours. After this time, remove the meat and vegetables, and drain off the broth. Soak the gelatin in cold water and stir in the brew. Cut the meat off the bones and chop finely. Place the cooked vegetables and parsley leaves at the bottom of the cups, add the meat and carefully pour the whole brew of gelatin. Leave to cool, then refrigerate. Serve with vinegar, horseradish and lemon.
Group 5
„Beetroot soup with raviolis”
Ingredients: - 1 kilogram beets - 2 carrots - 2 parsleys - half an celery - salt, pepper - maggi (condiment) - 1 slice of bread - 5 parts of garlic - 1 spoon of sugar - condiments - raviolis - mushrooms - cabbage Preparation: First, you have to prepare special mixture (borsch). It’ll be good if you do this 3 or 5 days before the Christmas Eve. So you have to wash the beets, peel and cut it for fine plasters. After that put the beets in jar and put there all parts of garlic in it. The flood it warm water and put 1 slice of bread on it. After that, put small dish towels. After few days from jar will be sourish smell. At the Christmas Eve from vegetables cook mixture – vegetables flood 2 glass of water, put there some condiments which are needed to cooking soups. Cook it about half an hour – that mixture should be about one glass. After that throw away vegetables and add for that acid of beets (borch). All mixture season some condiments. It has to be so strong taste -> beets & pepper taste, so you should add for that mixture a lot of pepper. After that cook borsch for few minutes. Serve it on the beginning of supper with raviolis, mushrooms and a little of cabbage. Have a nice soup! It’s delicious, I’m sure.
Group 1. Italy LA CARBONARA The pasta dish, la carbonara is one of the world's most famous Italian recipes It was invented during World War II by a chef who used to use the American soldiers’ rations of bacon and eggs as a pasta sauce adding pepper and cheese to enhance the flavour.
Ingredients for 4 people: - 360 g of spaghetti - 150 g pork cheek - 4 egg yolks - 100 g of Pecorino - Salt and pepper
recipe
Cook the spaghetti in boiling salted water. Meanwhile, cut the bacon into strips and fry in a pan without adding oil. At the same time, beat the egg yolks with the cheese in a bowl: add two tablespoons of water from the cooking spaghetti and freshly ground black pepper. Drain the spaghetti before it becomes soggy. Pour the spaghetti to the pan with the bacon and mix well. Remove the pan from heat and add the beaten egg yolks: mix well and add a tablespoon of the cooking water for a creamy result. Sprinkle with grated Pecorino cheese and freshly ground black pepper. Serve immediately
PIZZA MARGHERITA The Margherita pizza is among the most popular and beloved traditional Italian recipes.It is named after the Queen Margheritta and has the three colours of the Italian flag: red (tomatoes) green (basil) and white (mozzarella cheese)
Ingredients: 500 gr. flour 15 gr. Brewers’ yeast Extra virgin olive oil ½ teaspoon salt Tomato sauce 1 mozzarella basil
recipe
Heat 250 ml of water and melt the yeast. Place the flour on a pastry board, add 2 tablespoons of olive oil, salt and gradually pour the water with the dissolved yeast, then knead until mixture is smooth. Cover with a cloth and let the dough rise for about 1 hour and a half. Roll out the dough with a rolling pin on a floured work surface. Grease a baking dish with oil and put the rolled out dough on it as the base for a pizza. Spread the tomatoes on top and add salt to taste. Bake in a hot oven for about 20 minutes at 200 degrees. Add the diced mozzarella and basil leaves. Bake for another 5 minutes.
Azerbaijan I group Yogurt Soup (Dovgha) Yogurt Soup with Fresh Herbs and Chickpeas Serves 6 A note before you begin: * Note that the main ingredients here are cilantro and dill and others come as secondary. If you do not have any of the secondary herbs, do not worry – use cilantro and dill instead. Mint adds a nice flavor too, so try not to skip it if possible. Other possible secondary herbs include chives, sorrel, wild cilantro or any other of your choice, provided they are not bitter.
Ingredients ½ cup dried chickpeas, soaked in water overnight or 1 cup canned, drained 2 cups chopped fresh cilantro (coriander) 2 cups chopped fresh dill ½ cup chopped fresh spinach ½ cup chopped fresh green garlic (if in season; leaves only) ½ cup chopped fresh mint ½ cup chopped fresh parsley or celery leaves 3 cups plain yogurt 4 cups water (or more if your yogurt is too thick and if you want a thinner soup) 1 tablespoon all-purpose flour 1 egg 1/3 cup medium-grain rice, rinsed Salt, to taste Ground black pepper, to taste (optional)
Method If you are using dried presoaked chickpeas, put them in a small saucepan filled with water and boil until the chickpeas are tender, about 1 hour. Drain and set aside. Place the chopped herbs in a colander and wash, tossing with your hands, under running water to remove the green juices. Do not squeeze the herbs. Allow the herbs drain on a colander. Meanwhile, in a medium saucepan, whisk together the yogurt, water, flour and egg until smooth. Add the rice and stir to mix. Constantly stirring (very important, do not give up!) clockwise with a wooden spoon to prevent the mixture from curdling, bring it to a boil over medium heat. The soup should boil in 7-10 minutes.
As soon as it boils, stir in the fresh herbs. Stirring occasionally, simmer for another 7-8 minutes, or until the rice is cooked. Add the cooked or canned chickpeas and remove the saucepan from the heat. Allow to cool to room temperature, then salt to taste and serve the soup ladled into individual serving bowls. If you wish, sprinkle decoratively with black pepper. You can also chill the soup in the refrigerator before serving. Note that dovgha thickens as it stands. Loosen with cold water. Enjoy!
II group Choban Salat Choban salad ( "Shepherd's Salad") is a Azerbaijan salad. It is one of the most popular salads in Azerbaijan. It is considered by many as light, refreshing and easy to make and is especially popular during summer. It is a combination of finely chopped tomatoes, cucumbers, onions, green peppers and flat-leaf parsley. The dressing consists of lemon juice, olive oil and salt.