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Tasting… EU! Δοκιμάζοντας... την ΕΕ!
Primary school of Kontopouli, Limnos
Primary school of Kontopouli, Limnos
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Teachers4Europe 2014 Introduction: The students of 4th, 5th and 6th grades of Kontopouli, Limnos created this cook book with tastes all over the EU countries. Many thanks to the students from the fifth and six grades for the cover page and the watermark pictures. Εισαγωγή: Οι μαθητές των Δ’-Ε’-Στ’ τάξεων Κοντοπουλίου Λήμνου δημιούργησαν το παρόν βιβλίο συνταγών με γεύσεις από όλα τα κράτη μέλη της ΕΕ. Ευχαριστούμε πολύ τις μαθήτριες της Ε’ και Στ’ τάξεων για το εξώφυλλο και το υδατογράφημα του βιβλίου αυτού. Η υπεύθυνη εκπαιδευτικός Αγγλικών: Βόιτσιου Κωνσταντίνα
Primary school of Kontopouli, Limnos
Greece Souvlaki Wooden Skewers, 8-inches long 2 pounds boneless pork shoulder, 1 1/2-inch cubes 1/2 cup lemon juice 2 tablespoons red wine vinegar 2 tablespoons fresh oregano, chopped 1 tablespoon fresh thyme, chopped 2 tablespoons garlic, chopped 3 tablespoons olive oil Salt, to taste Freshly ground black pepper, to taste 6 pitas Procedure: Soak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita.
Primary school of Kontopouli, Limnos
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Cyprus Seftalies Ingredients: 1kg minced mixed 2 onions, finely chopped 1 tomato peeled and seeded , 2 slices of stale bread , ½ bunch of parsley, 1 teaspoon of dried mint, ¼ tsp of cinnamon, salt , 350g of lamb or pork g Procedure: Knead all ingredients of minced meat and let marinate for ½ hour refrigerator. Dip the slips in warm water to soften. Then drain them, cut them into pieces and put a little meat inside. Roll them to wrap around the meat. Cook them on the grill for 810 minutes on each side or put a rack in the pan at 200 C for about 30. Cook them until they become brown.
Primary school of Kontopouli, Limnos
Bulgaria: Tarator:
Ingredients: 2 cloves of minced garlic 1/3 cup of lemon juice 1/2 cup of tahini 1 tsp chopped radish (optional) 1/4 cup of water 1 tsp of fresh chopped parsley 1 tsp of fresh chopped green onion
Procedure: In a bowl add the first 5 ingredients and mix with a wire whisk until they are mixed well. Add the parsley. Garnish with fresh chopped green onions. Use as a condiment or dipping sauce for falafel, shawarma, fish or any other item. This sauce is very versatile and can be used to dress up salads, chicken, shawarma, fish or falafel. It's easy to make and can be made in batches in advance. The tahini adds a great nuttiness to the sauce and is full of healthy sesame oil from the tahini paste and protein
Primary school of Kontopouli, Limnos
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Romania: Sarmale:
Ingredients:
3 lbs heads of cabbage 1 1/2 lbs ground pork 4 tablespoons vegetable oil 4 medium onions, finely chopped 1 1/2 cups celery, finely chopped 1/2 lb bacon, finely diced 1 tablespoon salt 1/2 tablespoon black pepper 1/2 tablespoon sweet paprika 2 tablespoons fresh parsley, finely chopped 1 cup rice 1 cup tomato sauce 1 cup tomato juice 1 quart sauerkraut (I prefer Polish in jar) 1 bay leaf 1 fresh dill (optional), 1 smoked ham hock Primary school of Kontopouli, Limnos
Procedure: 1 Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage. Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling water. Cover and cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat like rest of cabbage leaf. 2. In a large frying pan over medium heat, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves and saute until light golden brown. Remove from heat and let cool for 1/2 hour.3 Add ground pork, rice and sauteed onions together along with 1/2 cup water, and mix well. This is the meat filling. 4. Place 1 to 2 tablespoons of the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut. Place pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat layers. Place them loosely touching each other and layer on top of one. Place heavy dish on top making sure there is a couple inches between plate on another. Sprinkle with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread tomato sauce and tomato juice over kraut and place 1 bay leaf (and optional dill sprig) on top. Cover rolls with water just enough to cover rollstop of pot. Cover pot and bring to boiling and reduce heat to simmer and cook for about 2 hours. 5. Serve with sour cream and mamaliga for a real romanian dish.
Primary school of Kontopouli, Limnos
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Italy: Cottoletta alla Milanese Ingredients: 4 veal chops, such as bone-in rib eye 2 eggs 1 cup (125 grams) breadcrumbs 3/4 cup (6 ounces or 170 grams) clarified butter
Procedure: Put the a veal chop into beaten egg, then bread crumbs . Then, fry the chop in a large amount of clarified butter until crisp. Serve with some lemon.
Photos by Emiko Davies
Primary school of Kontopouli, Limnos
Malta: Lampuki Pie (Torta tal-Lampuki)
Ingredients: 1Kg lampuki 3 onions 400g tomatoes 2kg spinach (previously boiled) 100g tomato paste 100 Chopped black olives 50g capers Mint Seasoning 500g puff pastry Flour
Procedure: 1. Clean the fish, cut it into slices and roll in the seasoned flour. Primary school of Kontopouli, Limnos
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2. Fry the fish in hot oil until golden brown, allow to cool and remove bones.
3. Fry the chopped onions in same oil used to fry the fish, add tomatoes and simmer for around 15 minutes on low heat.
4. Add all the remaining ingredients and cook over low heat for another 30 minutes.
4. Add the fish to the mixture and mix well.
5. Line a greased baking dish with the pastry and fill in with mixture, covering the top once filled.
6. Pierce the top with a fork and bake until golden brown.
Primary school of Kontopouli, Limnos
Netherlands (Holland): Mini Dutch pancakes (poffertjes) Ingredients: •
125 grams of plain flour
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125 grams of buckwheat flour
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1 large egg
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250 ml of full cream milk
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150 ml of water
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15 grams of fresh yeast
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50 grams of melted butter
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Some Salt (if butter is unsalted)
Procedure: Primary school of Kontopouli, Limnos
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1.
You will need a special poffertjes pan with 3 cm dimples in it.
2.
Dissolve the yeast in 3 tablespoons lukewarm milk.
3.
Mix the plain and buckwheat flour.
4.
Add the milk and yeast.
5.
Make a smooth batter (you can use the water to thin the batter as it
should be runny - but not too runny). 6.
Stir through the salt, melted butter and the egg.
7.
Cover the batter with a cloth and let the yeast go to work for about
an hour. Place your bowl in a sunny position to help the yeast do its work and make sure your bowl is big enough to avoid a spill-over! 8.
Heat your poffertjes pan and grease it with a bit of butter with a
cooking brush. 9.
Pour your batter quickly into each hole. This is the easiest in a
squeeze bottle or a jug. 10.
Turn you mini pancake with a fork and/or skewer once the top is
starting to dry a bit. 11.
Leave for another 1 minute until golden brown and simply plate them.
Primary school of Kontopouli, Limnos
Austria:
WIENER SCHNITZEL Ingredients: •
4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz.
each) (you may use chicken or pork, as well) •
1/4 c. flour (all purpose or brown rice)
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1/4 tsp. salt
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1/2 c. bread crumbs
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2 eggs
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Oil or lard for frying (lard is traditional)
Procedure: Primary school of Kontopouli, Limnos
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•
To pound meat thin you may want to place the cutlet between
sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet. •
Pound the meat evenly to 1/4 inch thickness for best results.
•
Do not press the bread crumbs into the meat. The crust should
not adhere completely, but form a loose shell around the schnitzel. •
Make sure the breaded meat “swims” in fat. Contrary to instinct,
the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier! Wiener Schnitzel in pan.
Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish. Heat at least 1/4 inch of oil in the pan to 350°F. Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and potato salad or green salad and serve.
Primary school of Kontopouli, Limnos
UK YORKSHIRE PUDDING Ingredients: 3 eggs 115 g plain flour 1 pinch sea salt 285 ml milk 12 tablespoons vegetable oil Procedure: 1. Whisk the eggs, flour, salt, and milk together really well in a bowl to make your batter. Pour the batter into a jug, and let it sit for 30 minutes before you use it. Primary school of Kontopouli, Limnos
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2. Turn your oven up to the highest setting, and place a 12 cup muffin tray in the oven to heat up for 5 minutes. 3. Place 1 tb of oil in each muffin hole, and put the tray back into the oven and heat until oil is very hot. 4. Open oven door, slide the tray half out, and carefully pour the batter into the muffin holes. 5. Close the door and cook for 15 minutes without opening the oven door. 6. Serve immediately.
Spain PAELLA Ingredients: 12 small fresh clams in shell 12 medium fresh shrimp, in shells 8 ounces chorizo sausage (or other garlic-seasoned sausage) 2 tablespoons olives (or cooking oil) 2 1/2 lbs chicken, cut into 8 serving pieces 2 (15 ounce) cans chicken broth (about 4 cups) 1 medium onion, cut into wedges 1 sweet red pepper, cleaned out and cut into strips (or green pepper) 1/2 teaspoon garlic, minced Primary school of Kontopouli, Limnos
2 cups white rice, uncooked 1/2 teaspoon oregano 1/4 teaspoon saffron 1/2 cup fresh peas (or 1/2 of a 10 oz pkg frozen peas)
Procedure:
1. For fresh clams, cover clams in shells with salted water, using 3 tablespoons salt to 8 cups cold water. Let stand 15 minutes and rinse. 2. Repeat soaking and rinsing twice. Set aside. 3. For fresh shrimp, remove shells from shrimps. 4. Split each shrimp down the back with a small knife and pull out the black or white vein. 5. Rinse shrimp and dry on a paper towel. Set aside. 6. In a paella pan or a very wide skillet, cook sausage 10 minutes or until done. Drain; let cool and slice. Set aside. 7. Heat oil in the skillet and brown chicken 15 minutes, turning occasionally. Remove chicken and set aside. 8. In a saucepan, heat chicken broth to a boil. 9. Meanwhile, brown onion, red pepper and garlic in oil remaining in the skillet. 10. Place oven rack on the very bottom, and preheat the oven to 400 degrees.
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11. Add rice, boiling broth, oregano and saffron to the skillet. Bring to a boil over high heat and then remove. 12. Arrange chicken, sausage, shrimp and clams on top of the rice. 13. Scatter peas over all. Set the pan in the oven, and bake uncovered for 25 to 30 minutes or until liquid has been absorbed by rice. 14. NEVER stir paella after it goes into the oven. 15. Remove paella from the oven and cover with a kitchen towel. 16. Let rest 5 minutes. Serve at the table directly from the pan.
Portugal CALDO VERDE Ingredients: •1 onion, minced fine •1 garlic clove, minced •4 Tablespoons olive oil •6 potatoes, peeled and sliced thin •2 quarts cold water •6 oz. dry, garlicky sausage (linguica, chorizo, even pepperoni), sliced paper thin •2 and 1/2 teaspoons salt
Primary school of Kontopouli, Limnos
•1 lb. collards, kale, or turnip greens, washed, trimmed, rolled up and sliced into extra fine shreds (in a pinch, slightly defrost frozen kale and finely shred it with a sharp knife) Procedure: In a large saucepan, saute the onion and garlic in 3 Tablespoons of oil for about 3 minutes. Add the potatoes and saute, stirring constantly, for 2-3 minutes. Add water, cover, and boil gently over medium heat for 20 minutes, until the potatoes are mushy. Meanwhile, fry the sausage in a skillet over low heat for about 10 minutes, until most of the fat has drained out. Drain well and reserve. When the potatoes are soft, remove from the heat and either mash them in the pan with a masher or puree them--then add the sausage, salt, and pepper. Return to medium heat, cover, and simmer for 5 more minutes. When ready to serve, add the shreds of greens and simmer uncovered for about 5 minutes--until they are tender and the color of jade. Mix in the last Tablespoon of oil, taste for seasoning, and ladle into large flat soup plates.
Ireland IRISH STEW Ingredients: •2 tbsp vegetable oil •1 500g mutton or lamb cutlets (bone removed) cut into 2"/5cm chunks
Primary school of Kontopouli, Limnos
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• 1 kg potatoes, peeled and cut into quarters •1 cup/115g onion, roughly chopped •1 cup/ 100g leeks, cleaned and finely sliced •1 cup/170g carrots, roughly chopped •750 ml dark beef stock •2 or 3 cabbage leaves, thinly sliced (optional) •Salt and Pepper
Procedure: Heat the oven to 180C •
In a large frying pan heat half the oil to hot but not
smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots. •
Add the remaining oil to the frying pan, heat again then
add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables. •
Add the stock, cover with a tight fitting lid, cook in the
oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny Primary school of Kontopouli, Limnos
at the end, cook a little longer with the lid removed. Sprinkle with salt and pepper.
Czech Republic Svíčková
Ingredients: 2 pounds beef tenderloin 1 slice of bacon, sliced into thin strips 1 medium onion, chopped 2 medium carrots, chopped 2 medium parsnips, chopped 1/2 small celeriac root, diced 2 bay leaves Primary school of Kontopouli, Limnos
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1/2 teaspoon allspice 1 teaspoon thyme 2 tablespoons fresh chopped parsley 1 cup / 8 fluid ounces red wine vinegar 4 tablespoons butter or lard 1/2 teaspoon sugar The juice of 1 lemon 1/2 cup sour cream Procedure: 24 hours before cooking time: Lard and marinate the beef. Using a small sharp knife, make small cuts in the tenderloin and insert one of the pieces of slicedup bacon into each. Season well with salt and black pepper (fresh-ground or not, as you prefer).
Put the meat into a glass or ceramic (not metal) pan large enough to hold the meat but small enough to keep it covered by the marinade. Surround and cover it with the chopped vegetables. Sprinkle on thyme, allspice and parsley. Season with salt and more pepper: add bay leaves. Pour in the vinegar and two tablespoons of the oil. Add a little more water or vinegar if you need to in order to cover the meat (remember that the vegetables will let off a little liquid in the marinade). Cover the pan and refrigerate. Turn the meat in the marinade occasionally.
The next day: Preheat the oven to 175C / 350F. Remove the tenderloin from the marinade: pat it dry with paper towels. Heat the remaining 2 tablespoons of oil very hot in a drying pan big enough to take the tenderloin. Sear the meat all over: then remove to a roasting pan.
Primary school of Kontopouli, Limnos
Pour a little water into the frying pan -- half a cup or so -- and boil rapidly, scraping the pan to get the remains of the searing into solution. Then pour these juices over the roast. Surround it with all the vegetables and pour over the marinating liquid. Place the butter or lard on top of the meat. Then put the whole business in the oven and roast, basting occasionally, for 1 1/2 hours. When the meat is done, take it out of the oven and reduce the oven temperature to a very low setting (under 50C / 100F). Remove the roast from the pan: pour all remaining liquid and the vegetables into a pan. Put the meat back in the pan and return to the oven. Meanwhile, puree the liquid and vegetables in a blender or food processor, or push them through a sieve with a For the sauce: pour the vegetable puree into a medium-sized saucepan and heat to a low boil. Sprinkle with salt and pepper. Add the lemon juice and sugar. If the sauce needs thinning, add some water or beef broth. Finally, just before serving, stir the sour cream into the sauce and heat it through. Don't let it boil, or you risk the sour cream curdling. https://www.youtube.com/watch?v=LDvRUR1F9g4
Croatia GOULASH Ingredients: 5 pounds venison roast from the hindquarters, cubed into 1-inch squares 2 large chopped white onions 4 finely chopped garlic cloves, 1/4 cup olive oil 1 large bay leaf, 4 tablespoons sweet Hungarian paprika 4 cups chicken stock or water, Some salt 3 tablespoons Vegeta, 1/4 cup peeled and sliced carrots (optional) 1/4 cup sliced mushrooms (optional), 1/2 teaspoon black pepper
Procedure: Primary school of Kontopouli, Limnos
25 1. Place venison, onions, garlic, olive oil, and bay leaf in a nonmetallic container to marinate overnight. 2. Remove bay leaf and sear meat on medium-high heat in batches using a large earthenware pot or large stock pot. There should be enough oil from marinating so meat doesn't stick. Return all meat and any exuded juices, and stock or water, bring to a boil, reduce heat and simmer on low, covered, for approximately 3 hours, stirring frequently, adding more stock or water, if necessary. 3. Add paprika and salt. Continue to cook for another hour or until the meat is tender and falling apart. Add the Vegeta, carrots and mushrooms, if using, black and cayenne peppers. Continue cooking until meat and vegetables are very tender. Serve over polenta, mashed potatoes or noodles.
Slovakia BryndzovĂŠ pirohy (cheese filled dumplings) Ingredients: about 2 potatoes, 2 cups of flour, one egg, salt, bacon, bryndza
Procedure:
Primary school of Kontopouli, Limnos
1. Start by cooking few potatoes (zemiaky). Cook them until they are quite soft and mash them by hand. Add about a cup of flour (múka), one egg (vajce) and about a tablespoon of salt (soľ). Mix everything together by hand. Then add more flour until you get a fairly stiff mixture. Also place a large pot full of salted water onto the stove. 2. Form the dough into a loaf and place it onto a dusted board. Dust top with flour to prevent the pin from sticking. Roll out to an about 3 millimetres thick pancake. 3. Then take a drinking glass and cut out circles. Do this by pushing down with the glass and twisting your wrist left and right few times. The dough will come out with the glass. Top each circle with a teaspoon worth of bryndza. If you don’t have bryndza, you can imitate it by mixing feta with sour cream. 4. Fold the circle over and pinch the seal closed with the tip of your fingers. Then, to make the pirohy look prettier, grab the seal between your fingers and twist about 60 degrees. Do this at few spots. 5. Place pierogi into the pot of boiling water. I found it really neat that Helka uses the same technique for transporting dumplings as my grandma – by placing them onto the back side of her arm. Right after placing them in water, scoop them up with a wooden spoon to keep them from sticking to the bottom. Pierogi are ready when they float to the top. Scoop them out using a large strainer. 6. Bryndzové pirohy are topped with škvarky, fried bacon bits. Prepare these by cutting good thick smoked bacon into pieces about inch long and frying them until the white fat part dissolves away. Top pierogi with few spoonfuls of grease and then with the bacon bits. Finally top with sour cream (kyslá smotana). 7. And there you have them, delicious Slovak homemade bryndzové pirohy. Serve with a glass of žinčica, sour sheep milk which is bit similar to kefir. Primary school of Kontopouli, Limnos
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Slovenia MavĹželj (minced pork filling in net) Ingredients: 500gr chopped pork Oil, 1 onion, pork net Procedure: Boil pork head scraps and lungs and brains separately. Chop them. Add cooked polenta and spices. Chop onion and saute and use them as larding. Make fist-size balls and wrap them in pork net separately. Place balls in baking mould and bakÎľ. Primary school of Kontopouli, Limnos
Boil pork head scraps and lungs and brains separately. Chop them. Add cooked polenta and spices. Chop onion and saute and use them as larding. Make fist-size balls and wrap them in pork net separately. Place balls in baking mould and bake.
Lithuania Cepelinai (a potato-based dumpling dish) Ingredients: •
Dumpling Mixture:
•
8 large Idaho potatoes, peeled and finely grated
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2 large Idaho potatoes, peeled, boiled and riced
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1 medium onion, peeled and finely grated
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1 teaspoon salt, more or less to taste
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Meat Mixture:
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1 pound ground pork or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal
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1 medium onion, peeled and finely chopped
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1 teaspoon salt Primary school of Kontopouli, Limnos
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1/4 teaspoon pepper
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1 large beaten egg
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Gravy:
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1/2 pound bacon, diced
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1 large chopped onion
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1 cup sour cream
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Black pepper to taste
Procedure: In a large bowl, mix all the meat ingredients thoroughly. Refrigerate until ready to use. Add a drop or two of lemon juice to the grated potatoes so they don't turn brown. Place them in a fine-mesh cheesecloth or cotton dish towel and twist over a large bowl to get rid of the excess water. Pour off the water, reserving the potato starch at the bottom of the bowl. Unwrap the cheesecloth and place potatoes in bowl with the potato starch you reserved from the bottom of the bowl. Add the boiled potatoes, grated onion and salt. Mix well. Put a large stockpot of water on to boil. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are gone. Carefully lower dumplings into salted, boiling water to which 1 tablespoon of corn-starch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil and continue boiling for 25 minutes. Remove dumplings, drain briefly on a clean dish towel and place on a heated platter. While dumplings are boiling, make the gravy. Fry the bacon and onion until tender. Drain and combine with sour cream and black pepper. Thin with 1-2 tablespoons milk if necessary. Drench dumplings with gravy or pass it in a gravy boat at the table.
Primary school of Kontopouli, Limnos
Poland Bigos (hunter's stew) Ingredients: •1 cup pitted prunes •1/2 ounce dried Polish or porcini mushrooms •2 cups boiling water •1 tablespoon bacon drippings or vegetable oil •1 medium onion, chopped •1 small head fresh cabbage, chopped •1 pound sauerkraut, rinsed well and drained •1/2 pound smoked Polish sausage, cut into 1-inch pieces •1/2 pound cooked fresh Polish sausage, cut into 1-inch pieces •1 pound leftover boneless meat, cut into 1-inch pieces •3 large tomatoes, peeled and chopped •1 cup dry red wine, preferably Madeira Primary school of Kontopouli, Limnos
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•1 bay leaf •Salt and black pepper to taste
Procedure: 1. Place prunes and dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened. You may chop the mushrooms and prunes, but leaving them whole makes for a chunkier dish. Set aside with soaking liquid.
2. Meanwhile, in a Dutch oven or large pot with a lid, sauté onion and fresh cabbage in bacon drippings or vegetable oil. When cabbage has collapsed by half, add sauerkraut, meats, tomatoes, wine, bay leaf and reserved mushrooms and prunes and their soaking liquid, being careful not to pour off the sediment in the bottom of the bowl. 3. Mix well and bring to a boil over medium heat. Lower heat to low and simmer covered for 1 1/2 hours, stirring occasionally and adding liquid as needed to prevent burning. 4. When ready to serve, remove bay leaf and any bones from meats. Portion into heated bowls and garnish with a piece of "frisee" or other fancy greens to resemble the feather in a hunter's hat. Accompany with whole, peeled and boiled potatoes. 5. The longer this cooks the better it tastes, and it's even better served the next day. It's a natural for outdoors cooking in a cast-iron kettle winter or summer. The dish lends itself well to potlucks and tailgate parties, slow cookers and freezes well.
Primary school of Kontopouli, Limnos
Latvia Sorrel soup Ingredients: •250g pork •800g water •300g sorrel •30g carrot •20g onion •10g parsley •20g fat, 20g pearl barley •1-2 eggs •salt, sour cream •dill, parsley Procedure:
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Soak pearl barley for 6-8 hours in cold water. Dice pork. Put pork and grits in a saucepan; add water to cover and cook until the meat is almost tender. Chop sorrel, onions and carrots and sautĂŠ in butter. Add sautĂŠed vegetables, parsley and salt to the saucepan, and continue cooking until meat is tender. Before serving, sprinkle with chopped dill or parsley and add sour cream. You may substitute 200g of diced potato instead of pearl barley. Boil potatoes with the meat. Steam sorrel separately and add it to the soup when the meat and potatoes are tender. Decorate with a boiled egg.
Estonia Rye bread Ingredients: 570g whole rye flour 115g sunflower seeds 50g flax seeds 45g brown sugar, 15g salt 800ml water, 10tbs natural leaven Procedure: 1st day (evening): mix leaven with hand-warm water in a large bowl. Add 2/3 of flour required in recipe. Mix well until you get even mixture (no lumps inside). Cover the bowl with a clean towel and leave the bowl for 10-12 hours into the oven (no need to preheat it). The pre-dough needs a quiet place with even temperature (appr. 23C).
Primary school of Kontopouli, Limnos
2nd day (morning): Now you should see small bubbles on the surface of bread dough. Grease a baking tin. Add sugar, salt and rest of the flour to pre-dough, knead well. Put some of the dough into a sealable box (you use it as a leaven next time you bake bread). Now you can add seeds to your taste. Mix well. If you want a bit thicker dough, you can add more flour. Put the dough into a large baking tin and cover the tin with a clean towel. Leave it in a warm place for at least 3 hours. Dough should rise. Preheat the oven to 250C. Put the tin into oven and bake it at 250C for 10-15mins. Reduce heat to 220C and bake for 15mins. Now reduce heat to 200C and bake for 10-15mins. Now reduce heat to 180C and bake for 30-40mins. Take out bread and cover it with a wet towel (keeps the crust nice and soft). This recipe makes about 1300g of bread (about 30 slices).
Denmark Frikadeller Ingredients:
250 grams ground veal
250 grams ground pork
1 large egg
1 finely chopped onion
20% by volume of bread crumbs (or approx 3/4 cup)
pepper and salt to taste
garlic (optional)
substitute bread crumbs with wheat germ and/or oat bran
ground parsley to taste
Any ingredient will work. Many people add a quantity of milk also, and the mixture is then thickened again with more flour, bread crumbs and/or oat bran.
Procedure: 1. Mix all ingredients. Primary school of Kontopouli, Limnos
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2. Make small patties. 3. Fry in hot skillet with (lots of) butter.
Sweden Janssons frestelse (traditional Swedish casserole) Ingredients: •5 medium-large potatoes •2 large red or yellow onions •2 cans or bottles Scandinavian sprats or anchovies (about 25), drained and rinsed •1–2 cups half-and-half •salt, pepper •1 cup bread crumbs, •2 Tbsp. melted butter
Procedure: Preheat oven to 425º. Peel potatoes and either julienne into matchsticks, grate roughly, or cut into ultra-thin slices (your Primary school of Kontopouli, Limnos
preference); place in cold water for 10 minutes to prevent browning and release the excess starches.
Peel and thinly slice onions. Grease a frying pan with cooking spray or butter and sautĂŠ onions over medium heat until tender but not brown. Remove from heat.
Lightly grease or butter a casserole dish. Drain potatoes and place a third of them in bottom of dish. Layer half of the sautĂŠed onions and half of the anchovies on top of the potatoes; sprinkle with salt and pepper. Repeat layer; use remaining third of potatoes as top layer.
Pour enough half-and-half over potatoes to fill dish 3/4 of the way up. Combine bread crumbs and melted butter and spread across top of casserole.
Bake in oven until browned and cooked through, 50 minutes to 1 hour.
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Finland: Karelian pasty Ingredients: Filling 0,5 litre of water, 3 dl porridge rice 9 dl milk, 1,5 teaspoons salt Crust 2 dl cold water, 1,5 tsp salt 3,5 dl rye flour,1,5 dl wheat flour Moistening:1 dl milk, 50 g butter Egg-butter spread :2 eggs, 50 g butter Procedure: Filling[edit] Primary school of Kontopouli, Limnos
1.Mix the rice into boiling water reserved for the filling. Boil until the water has saturated the rice. 2.Add the milk and stir the filling for a few minutes. Reduce heat and agitate the porridge. The cooking time is about 40 minutes. Stir the porridge every now and then. 3.When the porridge is ready, it will seem thickish. Then add the salt. Cool the porridge. Crust[edit] 1.Mix the flours and salt into the cold water. 2.Make the dough smooth and pliable by moulding it by hands on a panification support.3.Shape the dough into a smooth bar and divide it into about twenty pieces. 4.Roll the pieces into balls, flatten them into small cakes and cover them with plastic. 5.Roll the cakes into thin sheets that have approximately 17 cm in diameter.
Baking the pasties[edit] 1.Lay porridge on each cake so that the porridge reaches the ends. 2.Pinch the edges together with your fingers. 3.Bake the pasties in about 250-300 degrees Celsius for about 15 minutes until the rye crust is brown in colour.
Finishing 1. Moisten the pasties from both sides with hot mixture of milk and butter. Primary school of Kontopouli, Limnos
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2. Lay the pasties on each other and brew them under a towel and bacon paper. 3. Mix the ingredients (boil the eggs for 12 minutes) and use it as butter on the pasties.
Hungary: Fisherman's soup or halĂĄszlĂŠ Ingredients: a big carp (1, 5 kilo), some different types
of
small fishes (500 gram freshwater fish), 2 liter water, 1 big peeled tomato, 2 large chopped onion, 2 tbs Hungarian paprika powder, salt to taste, 1 green pepper, 1 dl red wine Procedure: 1. Preparation: Clean the fish and remove its teeth, tail, fins and scales with a sharp knife. Cut out the eyes from the head. Wash the cleaned fish with cold water. Open up the carp at its belly and remove the chitterlings. Slice it up for 2 cm thick slices and salt the fish fillets. 2. Make a fish stock. Cook the head of carp an the small fishes in water until tender, strain and pour it through a sieve. 3. Cook the chopped onion in water and until soft, sieve and put it into the fish stock.
Primary school of Kontopouli, Limnos
4. Place the salted carp slices into the fish stock. Add slices of green pepper and the peeled sliced tomato, some salt if necessary and bring it to the boil. If you find it necessary, add some water. 5. Add the Hungarian red paprika powder, the wine and cook until the carp is tender. 6. Serve by carefully removing the fish fillets with a skimmer and placing them in the plates, then use a ladle to scoop some soup until its covered."
France Tartifette Ingredients: 3 large potatoes, peeled and sliced 7 slices bacon, chopped 1 tablespoon butter 1 large onion, sliced 1/4 cup white wine, 2 tablespoons cream fraiche 1 (8 ounce) round Reblochon cheese, salt and ground black pepper to taste
Procedure: 1. Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. 2. Pre-heat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
Primary school of Kontopouli, Limnos
41 3. Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated. Remove from heat. 4. Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the cream fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole.
Belgium Waterzooi Ingredients: •
2 tablespoons butter
•
2 carrots, peeled and diced
•
2 leeks, chopped, rinsed and dried
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2 all-purpose potatoes, peeled and diced
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Salt and white pepper
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6 cups chicken stock or broth
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1 fresh bay leaf or 2 leaves dried
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4 sprigs fresh parsley, plus a handful chopped for garnish
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4 sprigs fresh thyme
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4 boneless, skinless chicken breasts, 8 ounces
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1 cup heavy cream
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1 large egg yolk
•
Crusty baguette, warmed, for passing
Procedure: In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise Primary school of Kontopouli, Limnos
heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.
Luxemburg Judd mat Gaardebounen, or Smoked Collar of Pork with Broad Beans Ingredients: •1 kg of smoked pork neck ("Judd '), 1 leek •4 carrots, •1 onion, some celery •1 bay leaf, •6 peppercorns •3 cloves, •1 kg of beans ("Gaardebounen ') a few sprigs of savory •2 heaped tablespoons flour, •50 g butter •salt, white pepper, a little Riesling-Sylvaner wine
Procedure: The meat is about 12 hours week, e.g., one night. In heavily salted meat in week water the 2 or 3 times change. The meat with cold water in a pan, bring to a boil and skim. Now the vegetables and herbs (except the beans and savory) add. A glass of RieslingSylvaner gives the stock a very aromatic flavor. The meat covered simmer 2-3 hours. In another pan, melt butter until foamy. Add the sifted flour and stir until smooth. Little by little add the hot stock, cover and simmer. The fresh young beans (canned or frozen beans) about 2-5 minutes in boiling water blanch, and drain. The beans in the boiling sauce casting. Stir well and add the bean herb. In a closed pan slowly cook and stir occasionally. The sauce should be light liquid. If necessary, dilute with a little broth. Salt and pepper to taste. The meat with a slotted spoon from the broth and place in finger thick slices. In a pre-heated pan. Adding you serve boiled
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potatoes and of course the beans with some fresh summer savory and parsley (chopped).
Germany Schweinshaxe, roasted ham hock (or “pork knuckle�), Ingredients: 4 ham hocks 2 tablespoons sea salt 4 whole cloves 4 juniper berries 10 black peppercorns Procedure: Grind the salt, cloves, juniper berries, and peppercorns until there are no large pieces of spice remaining. Prepare a sheet tray with a metal rack on top. Place the ham hocks on the rack and season all sides with the salt mixture. Place in the refrigerator for 12 to 24 hours. When ready to cook thread the ham hocks on to a rotisserie spit. Cook the hocks over high heat until the outsides are crisp and golden and the internal temperature reaches 190 F, about 2 1/2 hours. Remove from the spit and rest ten minutes before serving.
Good Appetite!
Primary school of Kontopouli, Limnos
Primary school of Kontopouli, Limnos
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Primary school of Kontopouli, Limnos