OUR FAVOURITE ETWINNING MENUS
Spring
Our favourite E-Twinning Spring menu Starter : Risotto with asparagus and ham
Main course :Sicilian Cutlets Salad : Nicoise salade with a Greek touch! Dessert : Assortment of desserts; Cannoli and panellets
INGREDIENTS: •400 g asparagus •1/2 a small onion, finely sliced •350 g risotto rice •3 large knobs of butter •100 g smoked bacon, diced •grated Parmesan •½ glass dry white wine •The water the asparagus was cooked in, topped off with vegetable stock to make 1 litre,simmering •Salt and white pepper to taste
METHOD: 1. Bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot. Prepare the bacon, asparagus and onion. 2. In a pot, heat the butter on medium heat. Then add the bacon until it is almost crisp, 3-5 minutes. Add the asparagus and stir to combine with the bacon. Continue cooking, 4-5 minutes. 3. Add the rice. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
•Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. • Keep adding the broth, 1 ladleful or so at a time, letting it absorb each time, until the rice is creamy but al dente. • Stir in the parmesan plus black pepper to taste.
MAIN COURSE Sicilian Cutlets(italy)
ORIGINS Cotoletta is an Italian word for veal breaded cutlet. Cotoletta alla milanese (milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked "bone-in". It is fried in clarified butter or olive oil and traditionally uses exclusively milk-fed veal. Cotoletta alla palermitana (palermitana because it takes origin from Palermo, Sicily) is similar to a milanese but the veal is brushed with olive oil instead of butter, and then grilled instead of being deep fried. The breadcrumb is very often mixed with parsley and/or Parmesan cheese. This cutlet is the only one among its "sisters" (tonkatsu, schnitzel, milanese, American style breaded meat, etc.) that does not have eggs in
INGREDIENTS: •500 g veal cutlet •200 g breadcrumb •2 tbs parmesan •Salt and pepper to taste •parsley
Method:
Trim away any fat, and nick the membranes lest they contract and make the cutlets curl while cooking. Flatten them out between the palms of your hands, dip them in the olive oil, dredge them in the bread crumbs seasoned with salt, pepper, parmesan and parsley, pressing down to make sure the crumbs stick, and shake them gently to remove excess.
Arrange the cutlets on a baking tray and cook in a preheated oven (200°) for about 10‘, turning once so both sides brown, and serve hot with salad.
Recipe of ‘Salad Nicoise’(salad from Nice in France)
Ingredients 400g of green beans(French beans) 8 anchovies 12 black olives(without stone) 3 eggs 3 tomatoes
UTENSILS Utensils: Salad bowl Pan Knife Board of cut Colander
1.Eggs
Put eggs in boiling water during 10 minutes, remove eggshells and cut them in slices
2. Green beans
Dry green beans
3.tomatoes
Wash and cut tomatoes into slices
4.anchovies Dry and cut anchovies into two.
5. Mix Add tomatoes, anchovies, green beans, olives and vinaigrette* Cool until the moment of serve
How to make *Vinaigrette* Ingedients: 3 tbsp of oil 1 tbsp of wine vinegar ½ tbsp of mustard Salt Pepper
Utensils
Bowl Table Spoon
1. Put 3 tbsp of oil, 1 tbsp of wine vinegar, and ½ of mustard, add a pinch of salt and a pinch of paper
2.MIX
Mix OUR PROJECT’S CREATIVE TOUCH : REPLACE ANCHOVIES WITH GAVROS MARINATOS”(Greece)
Assortment of desserts: 1) Sicilian Cannoli (Italy)
Cannoli are Sicilian pastry dessert. They are well known all over the country and consist of a hard outside (the “rind�) and of a filling of ricotta or chocolate cream. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found south of Palermo, Sicily.
For 20 cannoli (stuffed pastry rolls) Ingredients for the “rids”: •250 g white flour •1 knob lard •½ teaspoon bitter cocoa • a pinch of salt • a tbs sugar • ½ glass Marsala wine (or dry white wine) •Eggwhite •Oil for deep frying
The filling for the ricotta cream: •500 g “ricotta cheese” •150 g sugar •100 g of chopped chocolate
The filling for the chocolate cream: •1 l milk •100 g starch •4 tbs bitter chocolate •12 tbs sugar
To garnish: •Icing sugar •Cinnamon powder
To prepare the “rind�, put 250 gr. of flour on the working surface, shape it into a mound and make a hole in the centre where you will put the lard, the salt, the sugar, the bitter cocoa and enough wine to get a solid dough. After kneading it, let it rest for 1 hour wrapped in a towel. Roll the dough out with the rolling pin so as to get a thin sheet.
Cut many disks 10 cm across out of the sheet, then roll the disks round the traditional cylinders (stainless steel cylinders, 13 cm long and 2 cm across), sealing the joints well with egg white. Fry them in hot boiling oil until both inside and outside are brown in colour. Let them drain on some kitchen paper, then slide the cylinders out. Cooled shells can be placed in an airtight container and kept for up to 4 weeks.
To prepare the filling for “ricotta” cream: Drain the ricotta in a colander for about two hours, then put it in a bowl and knead it with the sugar and the chopped chocolate. When blended well, stuff the “rinds” with it.
To prepare the filling for “chocolate� cream: Mix together sugar, bitter cocoa and starch, then add the milk gradually. Bring to a boil in a moderate heat, then reduce heat and simmer, whisking, for 2 minutes. Remove from the flame and cool to room temperature while whisking continuously then stuff the rind.
You should only fill them immediately or up to 1 hour before serving. Dust with icing sugar and cinnamon powder to garnish when serving.
(SPAIN)
• 1 kg grated almonds • 850g of sugar • 400 g boiled potato with skin • 1 yolk of egg • 1 lemon grated • 100g of grated coconut • 0.5 kg of nuts
• In a bowl, put the grated almonds, sugar, cold potato, the egg yolk and lemon scraping. Everything is mixed. To find out if you watch the dough is not sticking to fingers or not, you can make the balls.
• For the pine nuts you should stick to wet. You have to do it first and then you can paste.
• For the coconut, take 300g and add it into the batter and mix it up.
• For those of almonds add an almond on top.
• For the chocolate ones, put chocolate or cocoa, then you should add and mix the dough to have a darker color.
• Then, they are put on a baking tin and are covered with flour in the oven. There is no specific time or temperature, they should only be crispy on the outside and soft inside.
Summer
Our favourite E-Twinning Summer menu Starter :Various seafood tapas or mezes: taramosalata ,gavros marinatos, sip委a a la bruta ,rossenjat
Main course :Gemista Salad : Greek salad accompanied by filo pastry with goat cheese! Dessert :Caprese cake served with Greek yoghurt ice-cream
The Greek mezes: Taramosalata (Fish roe Dip) A Lenten dip
Ingredients 1) 200 g white fish roe 2) 350 g breadcrumbs 3) 1 onion 4) 2 lemons 5) 1 glass olive oil 6) Pepper
Directions
Your taramosalata is ready!! Good Appetite!!
GAVROS MARINATOS (MARINATED ANCHOVIES) THE GREEK SUSHI
INGREDIENTS ½ red pepper, finely chopped ½ green pepper, finely chopped 1kg anchovies ½ yellow pepper, finely chopped 3-4 tbsps parsley, finely chopped 1 ½ cups vinegar 2 cups olive oil 6-7 cloves garlic Salt, pepper
DIRECTIONS Remove the head and gut the anchovies. Wash them very well under cold running water and leave them in a colander to drain. Sprinkle with salt, pour the vinegar over them and leave them for 5-6 hours. Then, remove their backbone and tail easily. Drain and discard the liquid.
Mix the pepper, garlic, parsley, salt and peppers together. Put the anchovies in layers in a glass bowl with a lid, sprinkling each layer with the mixture of the peppers, garlic and parsley. Drizzle olive oil over the fish fillets to cover. Refrigerate and eat within 10-15 days.
..AND YOUR GAVROS IS READY TO BE EATEN !! GOOD APPETITE!!
THE SPANISH seafood TAPAS: SIPIA A LA BRUTA (SPAIN)
INGREDIENTS 1. cuttlefish (one kg) 2. parsley 3. 2 cloves of garlic 4. 6 ripe tomatoes 5. 2 onions 6. 5/6 medium potatoes 7. 1 glass of white wine 8. white pepper 9. water 10. 1 bay leaf 11. olive allioli 12. 1 serving of grated chocolate (optional)
PREPARATION: To begin, place the squid in a saucepan with cold water and let it cook until it starts boiling. Then, cut it into cubes, put them in a pan with the diced onions, diced tomatoes, the sliced ​garlic, bay leaf, peeled and shredded potatoes, a little oil, white wine , pepper and water, cover the pan and let it cook. When it is ready, add the chopped chocolate, remove from the heat, stir well and let it stand for a few minutes. And finally, put a little garlic in the bottom of dish and place the potatoes with the squid on the plate and garnish with a little chopped parsley.
GOOD APPETITE!
-400 gr. number 1 of noodle. -2 big Cuttlefish. -400 gr. peeled shrimp. -A head of garlic. -1 green or red pepper. -A red capsicum. -2 ripe tomatoes, peeled and seeded. -Finely chopped parsley. -1.5 liters of fish stock. -100 ml of old wine. -Garlic and Oil. -Olive oil. -Salt.
In a normal pan put oil and throw in it the garlic, peeled and chopped very small. Just when start to overgild cuttlefish cut into small squares and the water is lost. It is when you add the peppers cut into small squares. After about 5 minutes add the finely chopped tomato. Then you let go to confit sauce. When the water is lost add the mellow wine confit and follow it. In the last hour add paprika and parsley. In total, the sauce will cook in a half an hour or 45 minutes. Put the fish stock to heat until it boils. Take the pan to make rice, add a dash of olive oil and sprinkle the noodles. Overgild them slowly until well toasted, stirring them with attention that it will not be burned. Then add the sauce and broth boiling well. Leave to cook over high heat about 7 minutes and put it in the oven with a grill 4 to 5 minutes for the noodles Temple. Serve with garlic and oil.
-The sauce you can make ready the night before. -If the squid are fresh and you like it, add the sauce at the end of the spleen pass through a fine sieve.
SUMMER MAIN COURSE GEMISTA (STUFFED VEGETABLES)
(GREECE)
GEMISTA (ST U FF ED VEGETABLES) This vegetarian dish is a classic Greek summer food. It’s really popular all over Greece and is often accompanied by feta cheese.
Ingredients: 4 tomatoes 3 peppers 2 eggplants 3 courgettes 17 tbsps long grain rice 5 courgette flowers Half a bunch chopped mint 1 bunch chopped parsley 1 big onion 100 g feta cheese ,grated 3 potatoes 3 cups olive oil salt pepper
Method: Wash the zucchini flowers and remove their stamens. Put them in a pan.
Wash all vegetables thoroughly. Slice the top of each vegetable.
Use a spoon to remove most of the interior of the tomatoes leaving only a minimum amount of flesh next to the skin, to help the tomato maintain its shape.Put the flesh of the tomatoes in a large bowl.
Slice the top of two peppers and remove the seeds and the white flesh. Again don’t throw away the tops that you have cut off. Cut a thin layer lengthwise from the eggplants and courgettes and scoop out the insides.
Then put all the vegetables in the same pan and their flesh in the bowl. Don’t throw away their layers that you have cut off.
Grate the onion, the flesh of the vegetables that you have put in the bowl, a potato you have peeled and a pepper.
Then, add the rice, the mint, the parsley, the salt, the pepper, the grated feta cheese and a cup of olive oil and stir thoroughly. Make sure the mixture is juicy before you place it in the vegetables. If not, add some water.
Fill the vegetables you have put in the pan with the stuffing, up to two thirds. Close the tops of the vegetables with the tops that you originally cut off. Remove the peel of the potatoes and cut them into big slices. Put them in the pan, too. Add salt, pepper, the rest of the olive oil and three cups of water.
Bake in a pre-heated oven at 180oC for an hour and fifteen minutes.
Good Appetite!
OUR PROJECT’S CREATIVE TOUCH: TOUCH GEMISTA CAN BE MADE WITH SAUSAGE MEAT LIKE THEIR ’RELATIVE’ TOMATOES FARCIES (FRANCE)
Greek Salad
Ingredients Two Tomatoes One Cucumber One Onion Olives Olive oil Feta cheese Oregano Salt One green pepper
The process First of all, we wash our vegetables very well.
Then ,we peel out the onion and cucumber and chop the tomatoes coarsely, placing them in a bowl.
Afterwards, we slice the cucumber, onion and peppers and add them in, too.
Finally, we put a large piece of feta cheese on top. We sprinlke with olive oil ,salt and oregano and add the olives. We give everything a good toss and…our salad is ready to be served!!!
GOOD APPETITE!!!
OUR PROJECT’S CREATIVE TOUCH: TOUCH THE GREEK SALAD CAN BE ACCOMPANIED WITH FILO PASTRY WITH GOAT CHEESE. (FRANCE)
FILO PASTRY WITH GOAT Serves : 4 Preparation Time : 10 min Cooking Time : 7 min Total Time : 17 min Oven Temperature : 180°C You will need : ● 4 filo pastry sheets ● Thyme ● 8 little soft goat cheese
STEP 1: Cut the 4 filo pastry sheets in 2 semicirles. Put it on a plate and set a little soft goat cheese in the middle of it and dust this with thyme !
TIP : You can add some honey !
STEP 2: Fold them, so as to do triangles.
STEP 3: Preheat the oven to 180째C
STEP 4: Put them on a baking tray and brush with olive oil.
Step 5: Bake 7 min until glazing!
Step 6 : Serve warm with lettuce.
Torta caprese is a traditional Italian chocolate and almondor walnut cake named for the island of Capri from which it originates. As it is made without flour it may be eaten by individuals following a gluten-free diet, such as those with coeliac disease. After baking, the cake has a thin hard shell covering a moist interior.
Ingredients: 250 gr butter at room temperature 250 gr chocolate 250 gr sugar 250 gr grinded almonds 120 gr egg yolks 220 gr egg whites Salt Icing sugar for dusting
Method •Preheat the oven to 180°C. •In a food processor finely grind together almonds and chocolate. Separate eggs. •In a bowl with an electric mixer beat the egg yolks and the sugar, then add to the first mixture.
•Add the vanilla and, finally, the egg whites, whipped to foaminess with the salt. •Spoon the chocolate mixture into a greased, lined 24cm cake tin. •Bake at 180° C for approximately 35 minutes
Dust with icing sugar before serving.
OUR PROJECT’S CREATIVE TOUCH: THE CAPRESE CAKE CAN BE SERVED WITH ICE CREAM YOGHURT. (GREECE)
Greek Yoghurt Ice Cream
With Vanilla!!!
INGREDIENTS…!! • 200 gr. milk • 1/3 teaspoon of vanilla essence powder • 4 egg yolks • 100 gr. honey + some more for garnish • 200 gr. low fat strained yogurt
METHOD‌!! Step 1‌!!! Pour the milk with the vanilla into a small saucepan. Put over medium heat and withdraw the pan just when the mixture begins to boil.
Step 2‌!!! Beat the yolks with the honey at medium speed until the mixture gets fluffy. Then, gradually add the hot milk to the yolk mixture ,whisking at the same time.
Step 3..!!! Put the mixture into an empty saucepan and stir constantly over medium heat until it thickens slightly. Tranfer it into another pot and let it cool for 20 minutes.
Step 4‌!!! Then, add yogurt and stir well. Put the mixture in a metal freezer container and place it in the freezer. Every 20 minutes take it out and whisk it to stay fluffy and not have icy granules. Repeat this process 6 times per 20 minutes.
EXTRA TIP‌!!!
Serve in bowls, sprinkling with chopped walnuts, ground cinnamon and a little honey on top.
Autumn
Our favourite E-Twinning Autumn menu Starter : Mushroom
soup
First course : Dumplings Main course : Beef Salad :
stew
Catalan Salad
Dessert : Karithopita
with Saukerkraut
Carrots, parsley, celery and onion cut into small pieces and cook in 1.5 liters of water. To brew. Cook over low heat for about 20 minutes. Mushrooms wash, cut into slices and onion Cut into cubes. Fry in butter, stirring occasionally to gently, add salt and pepper. Put everything together. Cook about 25 minutes
.
Eat with cream
Dumplings with sauercraut
Stuffing Ingredients: - sauerkraut - mushrooms - onion - salt and pepper
Preparing the stuffing Cabbage lightly boil, drain and chop. Mushrooms soak for 30 minutes in warm water and cook it for 15 - 20 minutes in the same water. Peel onions and cut into cubes, then fry it in olive oil, over a low heat until golden brown. Mix everything together. Add salt and pepper.
Cake Components : - flour - salt –a little - Water - ½ l
Preparing the dough Combine the flour and salt with water and mix for 20 minutes. Roll the cake and cut circles with a glass. Put the stuffing in the middle of the each circle. Stick the edges together.
The final step Boil the dumplings in hot water. Add a little salt and oil olive. Boil for 5-10 minutes. Eat with butter or fried onion.
bon appetit
'BOEUF BOURGIGNON' (beef stew) Serve: 4 Cooking time: 3 hours Oven temperature: 180째C/356째F
INGREDIENTS
1 kg 'sautĂŠ' of beef 2 carrots 1 onion 30 g flour 2 garlic cloves 40 cl red wine Sunflower oil Salt Pepper Sugar 150 g mushrooms 20 g butter
Step 1
Preheat the oven to 180째C.
Step 2 Put the beef in a stewpot and roast it for some minutes .
Step 3 Add the flour.
Step 4 Add the red wine, onions, garlic and carrots.
Step 5 Fry 'lardons' (thinly sliced bacon) and mushrooms for some minutes in a frying pan with sunflower oil and add them to the beef and other vegetables.
Step 6 Cooking time : 3 HOURS
Step 7 Serve and it's very delicious!!!!!!!!!!
Catalan
Sa l a d
Index Introduction…………………………………………………………………………………………………….3 Ingredients………………………………………………………………………………………………………4 Utensils……………………………………………………………………………………………………………5 Steps……………………………………………………………………………………………………………….6
Introduction The Catalan Salad is a typical dish in the Catalan cuisine, which is made of lettuce, tomato, onion, olives, sometimes other kinds of vegetables and covered of thin slices of cured meats of the country, like ham. It is also dressed by olive oil, a little vinegar or lemon juice, salt and, if you want, black pepper. It is possible to find a Catalan Salad with boiled eggs, endive or an ingredient which is not characteristic in that dish.
Ingredients Ingredients (generally for four persons): -One lettuce (or endive). -Two tomatoes. -150g of Catalan sausage. -Two boiled eggs. -One onion. -Oil, vinegar and salt.
Utensils -A bowl. -A knife. -A board (to cut the vegetables). -A colander.
Steps 1.First, you have to wash the vegetables and make a lettuce base in the bowl. 2.Then, put in the bowl cut tomatoes in chunks and the onion in thinly slices. 3.Next, you have to put around the dish all the cured meats which you have chosen, but with a gap in the centre. 4.After that, put in the gap (cut into quarters by the middle) the boiled eggs. 5.Now, put the Catalan sausage and, if you want, some decorated ingredients, like olives. 6. Finally, dress it with vinegar, oil and salt.
En j oy t h e m e a l!
Karithopita( WaLNUt CaKE)!
Ingredients: 1)
6 eggs
2)
1 cup of sugar
3)
1 cup of breadcrumbs
4)
1 ½ baking powder
5)
2 teaspoons cinnamon powder
6)
¼ teaspoon ground cloves
7)
1 ½ mugs chopped walnuts
For the syrup 1)
1½ water glass of sugar
2)
1 glass of water
3)
one orange peel
4)
one cinnamon stick
We put the sugar in the mixer.
Then, we add the eggs.
We whisk the eggs with the sugar until they turn white.
In a bowl, we mix breadcrumbs, baking powder, cinnamon and ground cloves.
After that, we gradually add the mixture of spices and breadcrumbs to the eggs. In the end, we add the walnuts.
We pour the mixture in a buttered baking tin and‌
the karithopita is ready for baking!
We bake the karithopita at 160-170C for 30-35 minutes!
While it is in the oven, we prepare the syrup by bringing all the ingredients to the boil and simmering for 4-5 minutes!
When the karithopita is ready and still warm, we pour the cold syrup over it.
Bo
p p Na
! ! ! E t i Et
WINTER
Our favourite E-Twinning Winter menu Starter : Hortopita First Course : Brocoli and stilton Soup
Main Course : Chicken Kormaa
Salad : Crab and Avocado Salad
Dessert : CrĂŞpes
with Crema Catalana
HORTOPITA (GREENS’ PIE)
Hortopita or lahanopita is a crispy traditional Greek pie with a unique taste that includes all the greens' aromas in a single bite!Â
ď ° ď °
Ingredients ( for the stuffing) 1kg variety of greens (field poppy, spinach, parsley, some nettles, dock, celery, mint, Meditarranean hartwort, chervils etc)
Greens Spinach
Poppy
Spring onions
S
Chervil
Mediterranean hartwort
White beet
Greens Dock
Dill
Leek
Celery
450gr feta cheese 2 leeks 1 bunch of spring onions Half a bunch of dill 1 cup of olive oil Salt , pepper 2 tbsp of breadcrumbs
Ingredients for the dough sheet (phyllo) 500gr flour ½ teacup of olive oil 3 tbsps of vinegar 1 teaspoon of salt 1 ½ glass of water
Preparation ď °
Use various greens: field poppy , spinach , parsley , some nettles , dock , celery , mint, chervils, dill, Mediterranean hartwort, spring onions, leeks etc. Clean, wash thoroughly and chop them finely.
ď °
Put the greens in a colander, sprinkle with salt and let them for about an hour. Press until barely moist and place them in a saucepan. Add a little salt, pepper, breadcrumbs and olive oil‌..
….last but not least, add the crushed feta cheese. Mix very well.
Preparation of the pastry sheets Place the flour, tepid water, salt and oil in a bowl. Mix all the ingredients and knead them into a soft manageable dough. Let the dough’rest’ for about an hour. Divide it into four pieces as we need four sheets . Roll out one sheet at a time with the rolling pin.
Working with the dough‌
ď °
Oil a tin with olive oil and place the first of the pastry sheets at the bottom, oiling it. Allow the end of the first sheet to extend over the edges of the pan.
ď °
Then, place the second sheet ,add the mixture of the greens and the cheese and cover with the rest two sheets‌
ď °
..oiling each. Fold the edges of the first sheet to form a rim. Cut the pie and sprinkle it with water.
Bake the pie at 180°C for 1 hour.
GOOD APPETITE !
BROCCOLI AND STILTON SOUP
Ingredients: 1
onion, diced 1 tablespoon of olive oli 2 broccoli, chopped 2 potatoes, peeled and cubed 100g of stilton cheese
Method ď‚›
ď‚›
In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Bring to the boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted. 2. Puree soup in a blender or food processor or with an immersion blender.
CHICKEN KORMA
Ingredients 4 fairly small boneless, skinless chicken breasts (about 600g/1lb 5oz) freshly ground black pepper 25g/1oz low-fat natural yoghurt 1 tbsp sunflower oil 2 large onions, chopped (400g/14oz prepared weight) 4 garlic cloves, peeled and sliced 20g/¾oz piece fresh root ginger, peeled and finely grated 12 cardamom pods, seeds crushed 1 tbsp ground cumin
1 tbsp ground coriander ½ heaped tsp ground turmeric ¼ tsp hot chilli powder 1 bay leaf 4 whole cloves 1 tbsp plain flour small pinch saffron 2 tsp caster sugar ½ tsp fine sea salt, plus extra to season 3 tbsp double cream fresh coriander, roughly torn, to garnish (optional)
Preparation method Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours. Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick. Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly. Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.
Preparation method (1) Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first. The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving. Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer. Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining. Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh
coriander if you like.
Avocado and crab ''verrine''
Ingredients:
2 avocados
1 tbsp of lemon juice
salt
pepper
1 garlic clove
10 imitation crabs
3-5 tbsp of « crème fraiche » (cream).
Mash the flesh of avocados and add the lemon juice and the garlic. Season with salt and pepper.
Put it in little glasses and leave aside in the fridge.
Mix the following ingredients : imitation crabs and cream. Put in the ÂŤ verrines Âť on top and cool about 30 min.
Enjoy your meal!
Recipe of French 'crĂŞpes' (pancakes)
French people eat pancakes on February, 2nd on 'Chandeleur' day. We have a saying which says : ''Eating crĂŞpes on Chandeleur day will bring a year of happiness''. 'Chandeleur' comes from the word 'chandelle' which means 'candle'. People used to light candles to assure good crops for the year to come and to chase the evil. 'CrĂŞpes' also symbolised wealth, good crops and health for the year to come. Their shape and colour evoke the Sun. Pancakes must be tossed with a coin in the hand so as to ensure prosperity throughout the year. The goal is to toss it without dropping it on the ground !
•
# 250g flour # 4 eggs # Half a litre of milk # 1 pinch of salt # 50 g butter # vanilla sugar # 1 tablespoon of rum
Step 1: In a salad bowl, put the flour and the eggs.
Step 2 : Progressively add the milk. Add vanilla sugar, salt and rum. You obtain a dough without lump.
Step 3 : Leave the dough for 1 hour.
Step 4 : Pour half a ladle of the dough in a pan (a hot pan with butter on it) and cook 1 minute each side.
The pancakes are ready. Enjoy ! ''Bon appĂŠtit!''
OUR CREATIVE TIP Serve the French ‘crêpes’ with the Spanish Catalan Cream as a filling.
WHO PARTICIPATE IN THIS PROJECT ?
6 European countries participate in 'COOKING THE FOUR SEASONS' project. Let's locate them !
ENGLAND WarwickFRANCE Tinqueux SPAIN Vilanova i la Geltr첫
POLAND Michalowie
ITALY Giarre
GREECE Corinth