COOKING BOOK by Carmen Gloder

INTERNATIONAL RECIPES BOOK

cyprus

greece

spain

poland

Cooking with our parents

“QUALITY OF LIFE” Comenius Project 2013-2015

The “Quality of life” project pretends to promote good habits for healthy livings among our students. And one of the most important parts of our life is nutrition. We have worked all sorts of food: origin, production, nutritional value and different ways of presentation and handling. We have also worked on the requirements for “healthy breakfast and lunch”, and we have created and analyzed the most appropriated menus in the class Finally we wanted our families to find out the healthiest recipes in our countries. Through them we wanted to share a very important part of our culture and realize that, although we are far from each others, we have many things in common. We hope this book invites you to share

special

cooking

moments

among your family. DECEMBER 2013

Edition and creation by Carmen Gloder– Spanish Comenius Coordinator

“QUALITY OF LIFE” Comenius Project 2013-2015

starters

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Halloumi

Cheese Pie Ingredients loumi cheese  1 cup of corn oil or  1 tablespoon of baksunflower oil ing powder  5 eggs  3 vups pf all-purpose  1 cup of milk flour.  2 tablespooms of finely chopped mint.  3 cup of grated hal

Method: 1. 2. 3. 4. 5.

In a bowl beat the eggs, the milk and the oil Add the mint and the halloumi cheese Slowly add the flour and the baking powder Pour the mixture in an oiled pan and cook in a preheated oven at 180°C Cook for about 50-60 minutes until golden brown.

Preparation time: 10 min Cooking time: 50-60 min

starter 4

Andreas makrigiannis 4 º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: bougatsa

Ingredients

 12 sheets of

 4 1/4 cups of whole milk commercial phyllo dough  sliced peel of 1 lemon   1 1/4 cups of granulated 200gr of butter, melted

sugar  3/4 cup of semolina  4 eggs  1/4 teaspoon of vanilla

 For the topping:  confectioner's sugar  ground cinnamon

extract

Method: 1. Warm the milk and lemon peel in a saucepan. Stir in semolina with a wooden spoon until it thickens. 2. Beat the eggs, sugar, and vanilla and add to the pan, stirring over medium-low heat until it reaches a creamy custard consistency. Remove from heat, take out and discard lemon peel, and allow to cool completely. Preheat oven to 350°F (180°C). 3. Brush a baking pan with butter. Line the bottom of the pan with 8 sheets of phyllo, brushing each sheet well with the melted butter. Add the custard filling. Top with the remaining phyllo, brushing each with butter. Spray the top lightly with water and bake at 350°F (180°C) for 30-40 minutes, until the top is golden brown. 4. When it is ready, sprinkle with confectioner's sugar and cinnamon while hot, and serve warm. Preparation time: 30 min Cooking time: 1h.30 min

starter

Theofrastos pastiavouras 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name:

HERRINGS

Ingredients  500 gr. Herrings, cut into 1cm pieces.  3 onions peeled.  1 tablespoon sugar  1 tablespoon vinegar

 Oil of olives  Black peppers.

Method:

Cut the onions into thin slices, put them into a bowl, add the sugar and vinegar, mix everything and put it away for about one hour till the onions become soft. After one hour, put a layer of herrings in a bowl, and sprinkle some black pepper on them. Next, put a layer of onions and continue till you use all of the ingredients. Then pour the oil of olives to the bowl so that it covers all the layers of herrings and onions. Leave the bowl in the fridge for 24 hours. Serve with bread Preparation time: 10 min Cooking time: 10 min

starter 6

filip 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: escalivada

Ingredients    

2 egg plants 3 peppers 1 onion 2 tomatoes

 

olive oil salt

Method: 1. Turn the oven on at 180· Wile you wait , put the vegeta bles in the baking sheet. 2. Put the vegetables into the oven for one hour at 180º C 3. After one hour, take the baking sheet with the vegetables out and let it cool. 4. Peal the vegetables, taking the skin out of the peppers, t omatoes and egg plant. 5. Take the peppers seeds out. Take out the sour and hard part of the egg plant. 6. Peel the outer layers os the onion. 7. Chop the vegetables add s alt and olive oil. 8. Place it on a platter and serve. Preparation time: 1 h.30 min

starter

Celia martí 2º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Traditional Cypriot Olive Pie Ingredients  1 cup of chopped fresh cilan 2 cups of stone-less black chopped olives

tro

 4 cups of all-purpose flour

 2 teaspoons of baking  1 cup of fresh orange juice  ¾ cup of olive oil powder  1 large finely chopped onion  ½ cup of chopped fresh mint  ½ cup of sesame seeds leaves

Method: 1. Preheat oven to 180⁰C 2. In a big bowl mix the olives, the cilantro, the mint leaves and the onion. 3. In a different bowl add the flour, the baking powder and the olive oil, mix well, add the orange juice and kneed well. 4. Add the olive mixture into the dough and mix. 5. Add some sesame seeds and mix again. 6. Pour the mixture into a cooking pan, cook for 35-40 minutes until it becomes golden brown. ENJOY! Preparation time: 15 min Cooking time: 35-40 min

starter 8

4º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: spinach pie Ingredients  500 grams filo crust  2.5 lbs. spinach, chopped  1/2 cup olive oil  4 large onions, diced  2 bunches green onions, diced (incl. 4 inches green)  1/2 cup parsley, chopped  1/2 cup fresh dill, chopped (substitute 3 tbsp. dried)  1/4 tsp. ground nutmeg

 Salt and freshly ground black pepper to taste  1/2 lb. feta cheese, crumbled  4 eggs, lightly beaten  1/2 lb. ricotta or cottage cheese  1/4 cup butter, melted  1/4 cup olive oil

Method: 1.

Chop finely the spring onions, the dill. and the parsley.

Heat the spinach in heated water until it becomes soft. Then squize it to remove any excess water and chop it finely. Crumble the feta cheese.

Mix all the above mentioned ingredients together with the eggs in a deep bowl.

Baste a rectangular baking pan with oil.. You should baste with oil each filo sheet separately. Place three filo sheets on the bottom.

Then spread the mixture and fold the parts of the filo sheets which come up above the baking pan. Baste them with oil

Add the remaining top filo sheets and oil them. Make incisions into the pie.

Baste the top filo with oil.

Preparation time: 1 hour Cooking time: 1hour

starter

Maria christodoulou 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: HOT SANDWICHES

Ingredients   

two bagels 4 large mushrooms, 100 g cheese

   

salt, pepper, butter ketchup spring onions

Method:

Cut the bagels into halves, spread butter on them. Grate mushrooms and cheese, mix them together and spread it on the rolls. Add a bit of salt and pepper. Bake for 10-15 minutes in an oven preheated to 180 degrees. Serve with ketchup and spring onion. Enjoy! Preparation time: 20 min Cooking time: 10-15 min

starter

konrad 6º

GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: tuna pie Ingredients    Tuna   Green peper  Red peper  Olive oil  Onion

Tomate sauce cooking turnover dough

Method: 1. Chop in little pieces the onion, the red and the green pepper. 2. Put it in a sauce pan with olive oil and let it golden. 3. Add the tomate and tuna. Mix. 4. Spread the dough and cut it into two halfs. 5. Put the vegetable, tuna and tomate mix on top of the spreded dough. 6. Put the second half of the dough on top. 7. Press the sides with a fork. 8. Paint the dough cover with beaten egg. 9. Put it in the oven at 200 ª C Preparation time:50 min Cooking time: 20 or 30 min

starter

ALEJANDRA 5 YEARS OLD

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Kolokotes Cyprus Pumpkin Pies Ingredients For the dought:  8 tea cups plain flour  1 teaspoon salt  4 teaspoons baking powder  1 tea cup olive oil  2 tea cups lukewarm water For the filling:  11 tea cups diced pumpkin  1 & 1/2 tea cups crushed

wheat.

 1 tea cup olive oil  1 level tablespoon salt  1 level tablespoon pepper  1 level tablespoon ground cinnamon

 2 tablespoons sugar  1 tea cup raisins

Method: 1. To make the filling, dice the pumpkin from the previous night and combine with all the filling ingredients except the raisins. Stir, cover with a kitchen towel and let it rest for 12 hours. 2. To make the dough, mix the flour with the salt and baking powder and add the olive oil. Using your fingers, rub the oil into the flour till the mixture resembles fine breadcrumbs. Knead with as much water as needed to make a firm dough. Cover for about half hour. Add the raisins and stir. 3. Roll out the dough into relatively thin sheets. Make sure the sheets aren't too thin. Cut each sheet into pieces of 15x23 cm. Take the dough pieces, one by one, by the narrow side and put 2 tablespoons of filling on half of each piece. Pull the other half sheet to cover the filling. Press the edges firmly with a fork to seal. 4. Place the pies on ungreased, floured baking trays and bake in a preheated moderate oven (150*C) for about 45 minutes or till golden brown.

Preparation time: Cooking time: 45 min

starter 12

Elina koursoumpa 4º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Cheese rolls

Ingredients  3 spoons butter  160 gr parmezan  640 gr milk or less, cheese, grated lukewarm (use  enough for thickening 3 eggs, beaten the flour)  6 spoons flour

Method:

1. 2. 3.

Heat butter and add the flour. Mix and heat flour until brown. Add milk and stir until mixture thickens. When it thickens, let it cool. Mix the cheese and the eggs with the thickened mix ture. If the mixture is not thick enough add more cheese. Shape the mixture into triangles or rolls and bake in moderate oven until golden

Preparation time: 30 min Cooking time: Until golden

starter

Athanasia soulti 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: TRADITIONAL

VEGETABLE SALAD Ingredients    

3 cooked carrots 2 cooked parsleys 1 cooked celery 3 pickled cucumbers

    

2 boiled eggs 1 apple 1 tin of peas or corn Sauce:mayonnaise salt

Method:

Chop the carrots, parsleys and the celery and mix them in a bowl. Add chopped cucumbers and eggs, peeled and grated apple and peas/corn. Mix together the sauce ingredients. Add the sauce to the vegetables and mix everything. Put the salad to the fridge for 2 hours. Enjoy! Preparation time: 30 min Cooking time: 20 min

starter 14

Judyta 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: castillan soup

Ingredients  Olive oil  200 g. of serrano ham.  4 cloves of garlic.  2 eggs.

   

1 l. of wáter 6 slices of stale bread. Salt. 2 small spoons of sweet paprika

Method: In a stewpot we put the oil and the cloves of garlic slice in a small parts. When the garlic is golden we add the serrano jam in Little blocks.After we saute and stir the mixture with a wooden spoon.Finaly we add the slices of bread and the paprika and we shake the mixture.We cook the mixture by two minutes and we drop the water and we cook all the mixture 15 minutes.At the end we drop the salt and break the eggs into the stewpot and we serve hot. In a mud bowl. Cooking time: 20 min Preparation time:30 min

starter

Ivan barahona 3º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: : Zucchinis with eggs

Ingredients  5-6 small zucchinis sliced  3 tablespoons of Olive oil for frying  3 eggs  Salt and pepper

Method: 1. 2. 3. 4.

Wash and chop zucchini in thin slices Heat the olive oil in a non-stick pan and fry zucchinis until golden brown Beat the eggs and pour them in the pan with the zucchinis stir well until they stick together. Add salt and pepper

Preparation time: 5 min Cooking time: 15 min

starter 16

París brahos 4º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name:

Greek Salad Ingredients  3 large plum tomatoes,  6 Tbsp olive oil  2 Tbsp fresh lemon

 3/4 cucumber, peeled,  1/2 red onion, peeled,

chopped juice  1 bell pepper, seeded,  teaspoon red wine  1/2 cup pitted black vinegar olives coarsely  1/2 teaspoon dried chopped oregano  Salt and freshly ground  A heaping half cup crumbled feta cheese black pepper

Method:

2. 3.

Whisk the olive oil, lemon juice, vinegar, oregano and together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Pour some dressing over it. Sprinkle cheese over and serve.

Preparation time: 10 min Cooking time:

starter

Theodoros sachtaridis 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: BROCCOLI SALAD

Ingredients   

cooked broccoli 4 eggs 1 tin of corn

  

200 g cheese mayonnaise salt and pepper

Method:

Divide the broccoli into smaller pieces. Boil the eggs and chop them. Grate the cheese. Put the ingredients into a large bowl, add the tin of corn. Add the mayonnaise, salt and pepper and mix carefully. Enjoy! Preparation time: 15 min Cooking time: 15 min

starter 18

weronika 6º

GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: spanish omelete

Ingredients 3

potatoes  4 eggs  1 onion  olive oil  salt Method: 1. Cut the peeled potatoes and the onion into slices 2. Fry them in a prying pan on medium heat .The onion should almost cover the potatoes 3. In a bowl beat the eggs with a fork 4. Pour the potatoes and onion mixture into the bowl and mix together. Salt the mixture 5. Heat a little olive oil on medium heat in a frying pan When hot, pour the mixture into the pan 6. Let the mixture brown on the bottom (3-4 minutes). The inside of the mixture should not be cooked. 7. Take the frying pan to a sink and place a large plate upside down over the frying pan. Hold together the plate and the frying pan. Hold together the plate and the frying pan steadily and quickly turn the frying pan over 8. Slide the omelette into the frying pan to cook the uncooked side for 3-4 minutes Preparation time: 10mim Cooking time: 25 min

starter

Asier sanchez 1º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: BROAD BEANS

Ingredients  broad beans – ½ kg  carrots – 8 or 10  green beans – 2 handfuls  dill – 4 tablespoons

garlic – 3 cloves oil of olives – 100ml apple vinegar – 1 teaspoon  salt   



pepper

Method:

Cook and peel the broad beans. Peel and slice the carrots, then cook them. Wash and cut the green beans into smaller pieces, then cook them. Mix the dill, chopped garlic, salt, pepper, oil of olives and apple vinegar. Put the cooked vegetables into a bowl, add the sauce and mix everything. Preparation time: 30 min Cooking time: 10 min

starter 20

filip 6º

GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: gazpacho andaluz

Ingredients     

 500 gr. of tomato 500 g. of cucumber. 1 half clove of garlic.   Olive oil. 1 l. of wáter

Stale bread in Little blocks. Salt. Vinager.

Method:

1. 2. 3. 4.

First we damp the stale with water and a jet of vinager,while cut the tomatos in small pieces. After we peel the cucumber and we add the olive oil and the salt. Finally we cream the mixture. We serve cold.

Preparation time:20 min

starter

Sara garcía 4 years old

“QUALITY OF LIFE” Comenius Project 2013-2015

Main courses

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Keftedes

Cypriot meatballs Ingredients  1 teaspoon of dried  1kg minced pork  3 grated potatoes well

drained  1 egg  1 cup of finely chopped

prsley  Salt and pepper

mint

 2 tablespoon of vinegar  2 tablespoonof olive oil  1 tablespoon of baking

poder  Bread crumbs  Vegetable oil for frying

Method: 1. Put all the ingredients in bowl and mix well 2. Allow the mixture to rest for about 30 minutes 3. Take a walnut size chunk of the mixture, roll it in your hands into a ball and flatten slightly. Set it aside on grease-proof paper 4. Do that until all the mixture is used up. 5. Heat the oil in a pan and fry the meatballs until they are cooked through. Check the inside with a skewer to make sure 6. Fry them in batches and then remove them from the pan with a slotted spoon. Place them on a dish covered in kitchen roll to absorb the grease 7. Garnish with a sprinkle of coriander and serve. Serving suggestion: Rice or fried potatoes Preparation time: 40 min Cooking time: few minutes until brow

Main course

Irene michael 4º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Stuffed cabbage leaves with rice and mince Ingredients  Parsley, dill  Salt, pepper olive oil  2 eggs  1 medium cabbage  1 lemon  500 gr mince  2 cups of rice  2 spring onions  1 dry onion

Method: 1.

Put the cabbage in the saucepan with water and let it boil until it opens up and its leaves are tender.

Separate each leaf and drain it. If possible, remove the hard stem from the leaves.

In a bowl mix the mince meat, the onions and dill finely chopped, parsley, a little oil, salt and pepper

Fill each of the leaves with some of the mixture and wrap it in rolls.

Put the rolls in the saucepan, evenly stuffed.

Pour some water on them and add olive oil some salt and pepper.

Once they are ready, beat the egg yolks with the lemon juice. Add some juice from the warm saucepan

Add gradually the stock and stir constantly.

Slowly pour few tablespoons into the saucepan until it spreads everywhere

Preparation time: 40 min Cooking time: 30 min

Main course 24

Vasiliki tsolaki 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

KOPYTKA (“POLISH GNOCCHI”)

Name:

Ingredients



1 kg peeled potatoes  2 eggs  250g flour plus extra for dusting



salt 1 tablespoon butter

Method: Boil the potatoes for 20 min, set aside to cool and then pass through a potato ricer or sieve into a large bowl. Add the flour, eggs and a pinch of salt. Stir the mixture until it forms into a dough. Put the dough on a floured workplace. Divide the dough into four and roll them into a long sausage shape. Cut them into 4 cm pieces. Boil 2l of water in a large pan, add some salt, 1 tbsp of butter. Drop the “Polish gnocchi” into the water. When they come to the surface they are ready. Serve with a bit of melted butter or some fried bacon. Enjoy! Preparation time: 30 min Cooking time: 30 min

olivia

Main course

6º

GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: HAKE IN CIDER

Ingredients   8 hake steaks  1 cup of cider   2 tablespoons of flour   2 cloves of garlic

1 tablespoon of chopped parsley 2 tablespoons of olive oil Salt

Method:

1. 2. 3. 4. 5. 6. 7. 8.

Wash the hake and let it dry before seasoning with salt. Coat it with flour. Put a little olive oil in the bottom of a deep casserole dish and put the hake in it. Fry the garlic slightly in a different frying pan. Put the garlic on the hake in the casserole dish. Add cider and the chopped parsley. Cook the hake for 10 minutes and add the clams later. Wait until the cider is reduced by about 3/4 ( 10 minutes more or less) Garnish with the white asparagus.

Preparation time: 10min Cooking time: 10 min

Main course 26

Ainara garcia antunez 2º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Arni Tavas Lefkaritikos Lamb Stew

cubes  1kg lamb cut into small  Salt and pepper  2-3 teaspoons ground portions. cumin  1kg ripe tomatoes,  1/4, 1/3 glass oil peeled and cut into pieces.1kg onions cut in rings  1kg potatoes cut in

Ingredients

Method: 1. Remove any excess fat from the meat. 2. Salt to taste and place in a 35 cm roasting pan. 3. Mix together the potatoes, onions, cumin and pepper in a large bowl. 4. Place the vegetables in the pan and mix with the meat. 5. Pour over the oil, cover with foil and cook in a moderately hot oven (180°C-190°C) for an hour. 6. Uncover and turn carefully. 7. Cover and continue to cook for a further 1-1 hour 45 minutes or until the meat is tender - turning carefully once or twice. 8. Remove the foil and continue cooking till the meat is golden brown on both sides. 9. As the sauce thickens, turn over the potatoes as well. 10. Serve piping hot. Preparation time: 10 min Cooking time: 3 hours

Main course

Georgia Gavriel 4º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Briam baked vegetables Ingredients 4

medium sized courgettes  4 potatoes  1 big onion

4

cloves of garlic  5 tomatoes  olive oil  Salt ,pepper, oregano  1 cup of water

Method: 1. Peel and cut the tomatoes in big pieces. 2.

Cut the courgettes in washers.

Peel the onion and mash the potatoes in a blender.

Cut the garlic in small pieces.

Put all the above in a heat proof pan and pour over it some olive oil and water.

Sprinkle with salt pepper and oregano

Bake it in a medium oven (at 200 degrees) for an hour.

Alternatively, you can add some feta cheese in small pieces before putting it in the even or some grated yellow cheese 10 minutes before it is ready.

Preparation time: 20 min Cooking time: 1 hour

Main course 28

Maria christodoulou 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

PIEROGI (“POLISH DUMPLINGS”) Name:

Ingredients   

3 cups flour 1 cup boiling water ½ teaspoon salt

  

400 g curd cheese 1 egg 4 tablespoons suga

Method: To the bowl with flour add the salt and boiling water. Stir the mixture until you get a dough. Cover with a food wrap and leave for about 15 minutes. For the filling mix together the curd cheese, egg and sugar. Put the dough on a floured work surface. Knead the dough until smooth and roll out into 3mm thick and cut out rounds using a glass. Put the filling in the centre of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat the procedure with the rest of the dough and the filling. Bring a large pot of lightly salted water to a boil. Add the dumplings and cook until they float to the top. Serve with a bit of cream. Enjoy.

Preparation time: 20 min Cooking time: 30 min

Main course

julia 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name:

SUCKLING LAMB ROASTED

Ingredients  Water.  A quarter of suckling lamb. (one kilogram and a half approximately) .  Salt. 

Method:

1. 2. 3. 4.

Heat the oven between 250 and 270 Celsius degree . Put suckling lamb in a source of mud. Then salt it and put a glass of water in the background of the source Put it in the oven and it is roasting slowly. When it is toasted side up, given the turn. And so on until it is soft inside and toasted outside.

Elaboration time: 15 min. Cooking time: 2 hours

Main course 30

Lidia tolsada 5º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Pork with wine and dry coriander (Afelia)

Ingredients  1 kg/2 lb lean pork without bone, cubed  200ml red wine  2 tbsp cilantro seeds, lightly crushed

 1 stick cinnamon  6 tbsp olive oil  salt & lots of

freshly ground

black pepper

Method: 1. Make a marinade from the cinnamon, cilantro seeds, salt and pepper and wine and pour over your pork. 2. Refrigerate the meat in the marinade for at least 4 hours but preferably overnight if possible. 3. When you are done marinating, lift out the meat and save the marinade. 4. Heat the oil in a heavy based pan and brown your cubes of meat, a few at a time until they are nicely browned. Add more oil if necessary. 5. Wipe any excess oil from the pan and return all the meat to it with the reserved marinade and enough cold water to just cover the meat. 6. Bring to the boil then cover the pan with a lid and reduce the heat to cook the meat gently for about 30 minutes or until tender. Most of the liquid should have evaporated to leave a thick sauce. If not, continue to cook uncovered until the excess liquid is gone.

Preparation time: Overnight + 10 min Cooking time: 60 min

Main course

Andreana Vanezou

4 grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Rabbit in lemon sauce

Ingredients  1 rabbit skinned and gutted, cut into serving size pieces  700 gr potatoes  I lemon

 Salt pepper oregano  20 0lives  For the marinade:

red wine, thyme rosemary olive oil ,  Parsley

Method: 1. Marinade the rabbit pieces overnight. Remove and wash the pieces. 2.

Peel the potatoes and cut them in pieces and put them with the rabbit in a big baking pan

Add the olives and add some salt pepper and oregano

Put the baking pan in the oven at 200 degrees for 1 hour and 15 minutes, until the meat is tender

When cooking times up, serve it while warm and garnish it with a sprinkle of parsley

Preparation time: 20 min Cooking time: 1h. 15 min

Main course 32

Joanna Stilianidou 6º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name:

BIGOS

Ingredients 1.5 kg sauerkraut 2 onions, finely chopped 2 tablespoons oil 1 piece of sausage usual, sliced 250 g boneless beef, diced 250 g veal, diced 100 g bacon, diced 150 ml red wine

3 tablespoons of tomato paste 1/2 handfuls of dried mushrooms Half a handful of prunes 2 bay leaves 3 grains of allspice 1 tablespoon cumin 1 teaspoon marjoram salt and pepper to taste

Method: Sauerkraut, rinse under running water if it is very acidic. Squeeze excess juice , and then cut . Put into a large pot and pour boiling water , add the plums , bay leaves and allspice . Simmer until just tender (about 50 minutes).In the meantime, pour boiling water over the dried mushrooms in a small pot . Set aside .Fry the onion began to brag . Perfectly fried onions add the sausage and fry brown. In a separate pot boil about a liter of water . To the boiling water add the beef, veal and bacon. Cook for about 20 minutes , and then remove the meat . When the cabbage is already soft, add the mushrooms ( drained and cut into small pieces ), meat and onions with sausage. Simmer , uncovered, for 20 minutes. If there is too much water , it should be discarded. Add red wine and cook for another 15 minutes. Season with marjoram , caraway seeds , salt and pepper. Add tomato puree and heat well

Preparation time: 30 min Cooking time: 2h.30 min

Main course michal 5º GRADE “QUALITY OF LIFE” Comenius Project 2013-2015

Name: paella Ingredients  600gr. of rice.  1/2 chopped chicken.  2 artichokes  2 medium size reds peppers.  2 ripe tomatoes.  Olive oil.

 Salt.  Ground pepper  1/2 lemon  A clove of garlic  Parsley  A strand of Saffron  Spring of rosemary and

thyme

Method: Fry chicken with olive oil. When it is fried, put it on a pan with 8 glasses of water and boil it. Second, fry artichokes, red peppers. When they are fried, reserve them in a dish apart. On the other side, fry tomatoes and a clove of garlic. Third, disposed of rice in a paella pan and remove with fried tomatoes, garlic, fried artichokes and red peppers. Fourth, when chopped chicken is boiled after half an hour, and before fried rice with all the vegetables is ready, you have to mix them all. That is, boiled chicken with his broth (6 broth glasses),then you have to add artichokes, red peppers and all the ingredients that left to add. Fifth, now we have all the ingredients above in a paella pan or pan. At the beginning, you have to cook with strong heat, when it is half of cooking, lower to medium heat. After 20 minutes at all (add 5 minutes more standing food), it must be prepared Paella to be served. Sixth, ENJOY IT BECAUSE IT WILL BE DELICIOUS!! YUMMY, YUMMY

Elaboration time: 30 min.

Cooking time: 20 min

Main course 34

Carlota vega 6º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Taro with Pork Chops Kolokasi me Brizoles Hirines Ingredients  salt and pepper  1 - 1.5 kg pork chops  4 tablespoons vegetable  1.5 kg taro oil  4-5

stringless celery sticks cut into pieces

3

tablespoons tomato puree, dissolved in 3 glasses of boiling water  1 medium onion, diced  juice of 1-2 lemons

Method: 1.

Season the pork chops and place them in an ovenproof dish.

Peel the taro - do not wash - and wipe firmly with a kitchen towel.

Cut the taro into pieces and place in a large bowl. Add the celery and onion, sprinkle with salt and mix.

Spread the vegetables over the chops. Raise the meat slightly upwards so that it mixes with the taro pieces.

Pour over the oil and the tomato puree dissolved in boiling water.

Cover with foil and cook in a moderately hot oven (180-190*C) for about an hour.

Uncover and stir so that the taro pieces on top go towards the bottom.

Cover with foil again and cook for a further 20-30 minutes.

Place the meat on top of the taro pieces. In this way, the taro remains at the bottom of the dish and is evenly cooked.

10.

After about 20 minutes, uncover and place the taro carefully on top of the meat. Cook for a further 15-20 minutes or until the meat is tender.

11.

Remove the foil and pour over the lemon juice.

12.

Place the meat on top of the taro again and continue cooking for about 6-7 minutes until the chops are golden brown on both sides. 13. Serve with a large greek village salad and fresh radishes Preparation time: 20 min

Cooking time: 140 min

Main course

Markos Argirou 4 grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Artichoke omelette ing the artichokes Ingredients from getting black af 6 medium sized ter trimming artichokes  1 spoon finely cut dill  4 eggs  Salt  Grated cheese  Pepper (keflotyri), optional  2 spoons of olive oil  1 lemon for preserv-

Method: 1. Slice the stem of the artichokes and remove the outer l eaves. Leave only the tender leaves. Rub each artichoke with the lemon and put all of them in bowl full of water. 2. Heat the oil on a frying pan. Cut the artichokes in thin slices and brown them. 3. Beat the eggs and add pepper and salt for taste. 4. Pour the beaten eggs over the artichokes and let the omelette cook on both sides in low moderate heat. 5. Serve warm. Pour some fresh dill and grated cheese on top. Preparation time: 10 min Cooking time: 10 min

Main course 36

Helen fragatzi 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: GOŁĄBKI

(CABBAGE ROLLS) Ingredients  2/3 cup of water  1/3 cup uncooked rice  ½ kg pork ground meat  6 cabbage leaves  1 onion  1 egg  Teaspoon of salt

 1/4 teaspoon of pepper  1 Can of tomatoes

1 can of tomatoes

Method: 1.In a large saucepan, cook some cabbage leaves for 2-4 minutes. 2. In a medium mixing bowl, mix ground meat , one cup of uncooked rice, onion, egg, some salt and pepper. 4. Divide the meat mixture among six cabbage leaves. Put the mixture on the leaf of the cabbage. Roll the leaf of the cabbage and put the cabage rolls into hot water. Add some tomatoes. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes. Enjoy! Preparation time: 20 min Cooking time: 45 min

Main course

wojtek

6º GRADE “QUALITY OF LIFE” Comenius Project 2013-2015

Name: COCIDO MADRILEÑO Ingredients 300 gr of chickpeas 1/4 Kgr. of chicken 1 ham bone 1 beef marrow bone 1 beef bone 150 gr. of bacon 1 onion

2 carrots 2 potatoes. 1/2 cabbage  150 gr. Onoodles  Water Olive oil Salt 2 turnips.

Method:

Put chickpeas in water the previous day. Drain them and reserve. 2. Clean turnips and onion and reserve them. Clean vegetables, beef and bones. 3. Put to cook meat, bones, chicken and the ham with plenty of water and a little salt in a pot. 4. When it begins to boil, after an hour, add chickpeas, onion and carrots. Cover them and cook for another hour and a half. 5. Strain the broth from the pot and reserve the rest of the ingredients. Add the noodles and cook them. 6. Cook the cabbage and potatoes in a pot apart. Drain them. 7. Serves stew soup and on the other hand, chickpeas with meat and vegetables MMMMMM IT’S DELICIOUS! ENJOY IT! Elaboration time: 30 min.

Cooking time: 2 hours

Main course 38

Elena lucia 5º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Bulgar wheat

Ingredients  1 pinch of salt  ½ cups of olive oil  3 cups Bulgar wheat  5-6 water  ½ cup of vermicelli  2 ripped tomatoes  1-2 finely chopped onions

Method: 1. Stir fry the onions in olive oil and then add the vermi celli. 2. Then grate the tomatoes and pour inside the oil with the salt. 3. Add water, bring to a boil. 4. Add the bulgar wheat and cook slowly. 5. Stir occasionally. Cook until are liquids have been absorbed. Turn off the stove and allow to cool down.

Preparation time: 10 min Cooking time: 20 min

Main course

Loizos chyrsanthou 4º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Scrambled eggs Ingredients  4 eggs  Two medium-size

tatoes.  4 slices of ham  Dried thyme

 Olive

or sunflowerseed oil po Salt

Method:

1. 2. 3. 4. 5. 6.

Peel the potatoes and cut them in small and long pieces (like fries). Put them in a frying pan and fry them with oil. When they are ready, put the potatoes on the bottom of a plate well distributed on the entire surface. Season as you like. Now, fry the eggs and put them on the fries. Fry the ham slices during one minute and put them all around the plate, not in the middle or on the fried eggs. Add a pinch of thyme.

Elaboration time: 30 min. Cooking time: 20 min

Main course 40

Alba moreno 1º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

desserts

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Daktila Ladies' Fingers Pastries with Almonds Ingredients  1-2 teaspoons cinnamon. For the dought:  6 cup self-raising flour  Pinch of salt  1 cup vegetable oil  2-3 cups lukewarm water For the filling:  3 cups almonds, finelly ground  6 tablespoon sugar.

 8-10 tablespoon rose water. For the syrup:  4 cuos sugar  4 cups water  3-4 cinnamon sticks  6-8 drops of lemonjuice  4 tablespoon rose water

Method: 1. To prepare the syrup, place the sugar, water, cinnamon and lemon juice in a saucepan. Stir and place over medium heat. As soon as it reaches boiling point, reduce the heat and boil a further 5-7 minutes. Remove from heat, pour in the rose water, take out the cinnamon sticks and leave to cool. 2. To prepare the dough, mix the salt with the flour and add the oil. Using your fingertips rub the oil into the flour until the mixture resembles fine breadcrumbs. Knead with as much water as needed to make firm dough. Cover and leave it aside for half an hour. 3. To prepare the filling, mix the almonds with the sugar and cinnamon and add some rose water to make a firm mixture. 4. Roll out the dough into thin sheets and cut each sheet into pieces of about 8x10 cm. Place some filling on each piece and roll to the shape of a finger. Press the edges firmly with a fork. 5. Heat plenty of oil in a medium pan. Fry the daktyla, a few at a time, over a low heat until golden brown on both sides. Remove them from the heat and dip into the syrup for about 10 seconds. Drain them in a strainer and transfer to a platter. You will get about 140 daktyla Preparation time: 80 min Cooking time: Until Brown ( 10 mn for all)

dessert 42

Zacharias 4 grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Kormos (tree log)

Ingredients  1c cocoa powder  1 vanilla power or ex 1 kg cookies ( plain tract buter cookies.  1tablespoon of co 2c caster sugar. gnac ( or liquer of  250 gr. Butter or maryour choice) garine( 1 cup)  1/2 c milk

Method: 1.

Break the cookies into small pieces. Wet with milk and cognac. Do not soak!

Beat butter, caster sugar, vanilla and cocoa powder.

Add to broken cookies and mix well. Line a bread tin or any freezer safe, long, rectangular dish with grease proof paper, leaving enough over the sides to fold over once filled.

If you want a more rounder log shape, don't use the tin, just place the mixture on a sheet of grease-proof paper and the roll the paper up, sealing the sides.

. Place in freezer for at 2-3 hours.. Once it is sufficiently chilled, remove your "log", slice and enjoy!!!

Preparation time: 15 min Cooking time:

dessert

Evelina tsavlidou 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: FRUIT YOGHURT

Ingredients  160 ml sunflower oil  500 g flour  1 cup sugar  2 teaspoon bicarbon 1 large egg ate of soda  freshly squized  600 - 700 g fruits lemon juice and zest (any) of 1 lemon  600 g thick yoghurt

Method: All ingredients should be at room temperature. In a bowl sift flour and bicarbonate of soda, put aside. In the large bowl mix together sunflower oil, sugar, egg, lemon juice and zest. Add yoghurt and mix. Add sifted dry ingredients and mix with spatula. Line a baking tin with baking paper. Pour in the batter, smooth the top. Place the fruits, cut-side up. Bake at 160ºC for about 50 - 60 minutes, until skewer inserted in the center of the cake comes out clean. Take out from the oven and cool. Dust with icing sugar. Enjoy! Preparation time: 10 min Cooking time: 60 min

dessert 44

anna

6º GRADE “QUALITY OF LIFE” Comenius Project 2013-2015

Name: Buñuelos in chocolat sauce Ingredients  For the dough:  8 g baking powder  250 g flour  150 g butter  5 g salt  300 ml milk  100 ml water

 6 eggs  grated zest of a lemon  1 tablespoon sugar  For the chocolat sauce:  300 g chocolate  250 ml milk

Method: For the dough: + Boil the water with the milk, butter, salt and sugar. When it is boiling, add fast the flour, stir up and mix at medium heat until the dough can separate easily from the pot. + Move the pot away from fire, add eggs one at a time and the baking powder, beating well all the time until it is well mixed. + Transfer the mixture to a pastry bag with a large straight tip and pipe balls, instead of a pastry bag it is possible to use a pair of tablespoons to make the balls. Fry it in a saucepan with plenty of hot oil, at 170º C until they are golden brown. Drain it then in paper towel and sprinkle sugar on it. For the chocolat sauce: Hot the milk until it boils, let it cold on a few minutes and add then the chocolate. Stir up until it is a proper sauce.

Preparation time: 40 min Cooking time: 0 min

dessert

MARIO MARTÍN 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Cypriot Semolina Desert (Halvas) Ingredients



5 cups of water



3 cups of sugar



1/2 tsp of rosewater



1 cup of oil



½ almonds cut in half

 

4-5 pieces of gloves Cinnamon powder



1 cup of fine semolina

Method: 1. 2. 3.

4. 5. 6. 7. 8. 9.

Heat up the oil in a sauce pan large enough to hold all ingredients. Add the semolina and stir constantly until it browns slightly. In the meantime in another sauce pan you heat up the water, add the sugar, and stir to melt the sugar. Heat up the syrup for about 10 minutes. When the semolina has become brown, gently pour in the sugar syrup. Add the almonds and stir continuously until the halva thickens. One way to know that the halva is ready is when it does not stick to the sauce pan walls. Remove from the heat and pour it into a cooking tray. When the halva has cooled down, remove from the form by placing a flat dish over the form and turn it upside down. Sprinkle with some cinnamon powder.

Preparation time: 10 min Cooking time: 10 min

dessert 46

Mikaella kakogianni 4º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: milopita Apple pie Ingredients 3 medium sized apples 1 1/2 cups of self-rising flour 2 eggs (separate yolks from whites) 1 cup of white sugar 3/4 of a cup of butter

1⁄3 cup of milk 1/4 cup of brown sugar 1 tbsp grated lemon rind 1 tbsp vanilla extract 1 tsp ground cinnamon A pinch of salt

Method: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Slice the apples from the center out into thin slices and place in a bowl with water and a squeeze of lemon. Mix the flour with salt in another bowl. Place in a mixer 1/2 a cup of the butter and 1 cup of white sugar and beat well While beating the butter and sugar, alternately add the egg yolks and flour mixture 1 tbsp at a time. Add the rest of the flour alternately adding the milk in stages as well. Add the vanilla extract and lemon rind and mix well.. Butter a baking dish and pour in the mixture. In a separate bowl, whip the egg whites and dip the apple slices in it. Arrange the apple slices pushing them half way into the mixture. Melt the remaining 1/4 cup of butter; add the brown sugar and powder cinnamon and stir to mix. Pour the mixture over the apple slices.Bake in a preheated oven at 200 degrees celcius for about 60 minutes

Preparation time: 30 min Cooking time: 1 hour

dessert

John tiliaveridis 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: GINGERBREAD CAKE

Ingredients  130 g butter  4 tablespoon oil  4 eggs  2 cups sugar  3 tablespoon thick

cream

 5 ½ cups flour  1 cup milk,  ½ teaspoon grounded

cinnamon and ginger  2 teaspoon bicarbonate soda  50 g chocolate

 500 g honey

Method:

Butter, eggs, oil and cream mix together until combined. Bring the honey to the boil, add the spices and add to the mixture. Add the flour and stir. Bring the milk to the boil and add to the mixture. Add the soda, mix until combined. Grease a loaf pan (24 x 11 cm) with butter and sprinkle with bran. Pour the batter into the prepared loaf pan. Bake for about 60 min in 175ºC. You can decorate with melted chocolate. Enjoy! Preparation time: 20 min Cooking time: 60 min

dessert 48

milena

6º GRADE “QUALITY OF LIFE” Comenius Project 2013-2015

Name: RICE WITH MILK

Ingredients  200gr of rice  1litre ½ of milk  180-200gr of sugar  Some pieces of lemon

 DECORATION  -Cinnamon  -Lemon peel

peel cinnamon stick

1

Method: 1. 2. 3. 4. 5.

Boil all the ingredients together in a big pan for 4550 minutes. Stir up frecuently, especially at the end or the rice at the bottom will burn. When you turn off the heat, you can remove the lemon pell and the cinnamon stick. Add 25gr of butter and stir up until it melty. Let it cool on the fridge and serve in a small bowl with cinnamon on top. You can also decorate it with a piece of lemon peel. DELICIOUS!!!!

Preparation time:10 min Cooking time: 50 min

dessert

DAVID SANCHEZ 2º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Cypriot Cheese Pie

Ingredients  2 teaspoons baking powder  2 grated Halloumi cheese  2 tablespoons butter  1 cup of grated Kefalotiri  ½ teaspoon pepper Cheese (Greek Type of Cheese)  10 sheets of puff pastry  200 grams of feta cheese  4 eggs  3 tablespoons mint

Method: 1. 2.

3. 4. 5.

Put all ingredients in a bowl and stir well Butter a cooking pan and place 4 sheets of puff pastry, pour half of the mixture on top, butter 2 more pastry sheets and place on top. Pour the rest of the filling and place 4 more buttered pastry sheets on top. Carve the pie and sprinkle some water over it. Cook for an hour at 180°C

Preparation time: 40 min Cooking time: 1 hour

dessert 50

Loizos chrisanthou 4º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Greek cinnamon biscuit (koulurakia) Ingredients  4 eggs, plus 1 egg yolk  1 1/4 cups sugar  10 cups flour  3tablespooncinnamon  1 teaspoon ground gloves

 200

gr butter, melted and cooled  250 gr milk, lukewarm  2 teaspoons baking ammonia  Wash made eith:  1 egg white  2 tablespoon water.

Method: 1. Beat the eggs the sugar until fluffy, about 5-6 minutes.

Put the flour and spices into a large bowl. Make a well in the centre and add butter and rub into flour with your hands. Add the milk, into which you've already dissolved the baking ammonia, and the egg mixture. Knead well Shape the koulourakia as you wish. It is traditional to make 'S' shapes, snails and braids here. Place on a greased cookie sheet, or parchment and brush with eggwhite wash. Bake in a preheated 350F (170C) oven for 20-25 minutes..

Preparation time: 50 min Cooking time: 25 min

dessert

Apostolis poirazis 6ºGRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: APPLE

PIE WITH FOAM aND CRUMBLE Ingredients  500

g flour

 200 g butter  200 g sugar  2 egg yolks  2 tablespoons

am  a pinch of salt

1

egg white – only to spread on apple pie Also:  1000 g apples  ground cinnamon  vanilla sugar

sour cre- lemon zest from 1 lemon

Method: Peel and core apples. Place in a bowl, cover with vanilla sugar (it is up to you how much), mix with lemon zest. Leave for 2 hours, then drain the juices. Dice butter and mix with flour. Add yolks, sugar, sour cream and salt. Knead the dough and chill in a fridge for 2h, covered with foil. Divide dough into 2 pieces. Roll one part and lay the 25 cm round tray with it. Spread with egg white, make some holes with a fork and prebake in 160ºC for 15 minutes. Transfer apples tightly into baked crust. Cover with the other half of the dough, spread with egg white. Bake for further 60 minutes in 160ºC. Sprinkle some powder sugar on the pie and serve with the vanilla ice cream. Enjoy! Preparation time: 30 min Cooking time: 40 min

dessert 52

mateusz 5º

GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Quesada pasiega.

Ingredients 1 4 1

 350 g sugar  150 g flour  ½ l milk

lemon juice eggs whole-milk yogurt

Method: 1.

Shift all the ingredients and pour it in a buttered big oven safe bowl or cake plate (instead of butter it is more practical to use parchment paper). Bake the dish in a preheated oven (180º C) for 70 or 80 minutes. After that let it cold on and it is ready to eat. It is delicious! Bon appetite!

Preparation time:15 min Cooking time: 80 min

dessert

MARCOS RUBIO 3 YEARS OLD

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Finikota

Date pies

Ingredients Filling:  40 dates  1 cup of finely chopped almonds  2 tablespoons of butter  1/2 cup of sugar  1/2 cup of rosewarter  1/2 cup of brandy  1 teaspoon of cinnamon  1/2 teaspoon of glove.

Pastry  1 cup of sugar  2 cup of unsalted butter  1 cup of milk  2 egg yolks  2 teaspoons of baking powder  1 kg. of all-purpose flout To decorate Add caster sugar, cinnamon and chopped almonds on a plate.

Method: 1. Chop the dates , in a small casserole melt the butter, add all the ingredients for the filling until it becomes a thick paste. Allow it to cool down. 2. For the pastry: add the butter and sugar in a blender mix until it becomes frothy mixture. Add the milk, the egg yolks and the baking powder. Empty the mixture in a bowl and add the flour. 3. Take the filling and roll into small balls 1-2 cm. Take small pieces of the pastry and roll into thin small round pies, add the filling, roll into small round balls. 4. Cook for 25-35 minutes in a preheated oven until golden brown. Decorate while hot! Preparation time: 20 min Cooking time: 20-35 min

dessert 54

Jake parperis 4º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Melekouni Sweet

Ingredients  scrap of 1 orange (or bergamot)  700 gr honey  100 grams almonds  kg sesame whitened  ½ t-spoon of cinnamon  ½ t-spoon nutmeg

Method: 1. 2. 3. 4. 5. 6.

Clean the sesame and brown it. Put it in a blender Boil the honey until it loses its humidity and starts to become solid and stir it well with all the other ingredients. Clean and wet a surface, spread the mixture of honey while it is still soft and warm. Press one by one all the almonds on its surface so that they become one with it and then let it get cold. When it is cold we cut it.

Preparation time: 30 min Cooking time:

dessert

Solakidou artemis 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: CHEESECAKE

Ingredients CREAM:

 cream cheese-1 kg  eggs- 3  cream pudding- 1  sugar- 1 glass  margarine ½ packet  egg white- 5

DOUGH:  margarine- 1 packet  flour- 3 glasses  egg yolks- 5  baking power- 3 tea spoons  sugar- 3 tablespoons

Method: 1. Preheat oven to 180’C. 2. In a bowl mix ingredients for the dough. 3. In the second bowl mix ingredients for the cream. 4. Put the bowls into the fridge for 20 minutes. 5. Put the cake into the baking tray. 6. Put the cream on the dough. 7. Bake for one hour. 8. Chill in the fridge before serving. Enjoy! Preparation time: 30 min Cooking time: 60 min

dessert 56

monika 6º

GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Torrijas

Ingredients  Bread from yesterday  ¼ l milk  2 eggs  1 lemon, zest only  2 tablespoons flour

 1 cinnamon stick  ½ glass olive oil  ¼ teaspoon cinnamon

powder  1 tablespoon sugar

Method:

1. 2. 3. 4. 5.

Put in a pot the milk, a piece of the zest of the lemon and the cinnamon stick. Boil it for 5 minutes and cool on until it is warm. Slice the bread in 2 cm slices and pour the milk above it. Let the bread get the milk for about 10 minutes. Put flour in a plate, drain a little the bread and dredge it in the flour, one piece at a time, and dredge it again in the 2 beaten eggs. At last fry them in hot olive oil until they are golden brown and cool on in paper towel. Mix the sugar with the cinnamon powder and sprinkle it on the torrijas.

Preparation time:20 min Cooking time: 10 min

dessert

Cayetana constante, 5 YEARS OLD

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: Katimeria Fried Sweet Dough Ingredients  2 cups of allpurpose flour  1 cup of milk  4 eggs  1 teaspoon of Baking Powder

 Butter

for Frying  Jam (any flavour) or caster sugar or honey

Method: 1. 2. 3. 4.

Beat the eggs one at a time. Add the rest of the ingredients and the mixture is ready. Put the butter in a pan and heat. Pour some of the mixture in the pan and fry until golden brown.

Serve with any jam of your choice or honey and cinnamon or caster sugar over them

Preparation time: 8 min Cooking time: Until golden brow

dessert 58

Ioannis Antoniades

4º grade

“QUALITY OF LIFE” Comenius Project 2013-2015

Name: kourabiedes

Ingredients  700g (butter  300g olive oil  1/2 cup sugar  3 yolks and 1 egg white  1 teaspoon baking soda

 3 tbsp cognac  1 tbsp cinnamon powder  700g blanched and

ground  1200g flour

Method: 1. Beat the butter and the oil with the sugar until fluffy. Stir in the beaten eggs, soda diluted in the cognac, cinnamon and the almonds. 2. Gradually combine the flour with the mixture and knead thoroughly until the it forms a dough. Take pieces of dough and form balls the size of a walnut. 3. Arrange on prepared baking tray and bake for 15 – 20 mins in a preheated oven 180c 4. When they are slightly cool, cover them completely with icing sugar. Must be thickly coated. It is traditionally made at Christmas Preparation time: 10 min Cooking time: 15 min

dessert

Konstantinos tsirkinidis 6º GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

Name:

PLEŚNIAK

Ingredients  200 g butter  4 large eggs  3 cups flour  1,5 teaspoons baking powder

2

tablespoons caster sugar  a pinch of salt  2 tablespoons cocoa powder  1 jar jam from sour fruit

Method: Chop cold butter with flour, baking powder, caster sugar, four yolks and a pinch of salt. Quickly knead dough and divide into three parts. Knead one portion of dough with cocoa powder. Form three balls and wrap each of them in cling film. Refrigerate. Beat the egg whites until stiff. Gradually add caster sugar (2/3 cup) at the end of whisking. Line a baking pan (24 x 32 cm) with parchment paper and grate one portion of dough on its bottom. Spread thickly with jam and grate cocoa dough on it. Put the beaten egg whites on top and grate the last piece of dough. Bake for about 40 - 50 minutes at 180ºC. Enjoy! Preparation time: 20 min Cooking time: 50 min

dessert

aleksander 6º

GRADE

“QUALITY OF LIFE” Comenius Project 2013-2015

WE WANT TO THANK ALL THE STUDENTS AND PARENTS WHO HAVE TAKE PART IN THIS PART OF THE PROJECT. WE HOPE THAT THE COOKING BOOK TAKE A PLACE IN THEIR KITCHEN.

“QUALITY OF LIFE” Comenius Project 2013-2015

The g.c. school of careers Terra santa 6-8 Strovolos cyprus

3rd Primary school of oreokastro Nestou 32 57013 oreokastro greece

“QUALITY OF LIFE” Comenius Project 2013-2015

Szkola podstawowa nr 7 Ul. Starowiwjska 23 08-110 siedlce POLAND

Ceip “enrique tierno galvan” Avenida de valencia nº1 28702 S.s. de los reyes spain

“QUALITY OF LIFE” Comenius Project 2013-2015