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Makbule Orman Ortaokulu


I.E.S. Tamujal


Instituto Comprensivo Galileo Galilei


Zespół Szkól Publicznych w Młodowie


Şcoala Gimnaziala Nr.2, Structura Colegiul Tehnic Dimitrie Leonida Petrosani -Romania Şcoala cu clasele I-VIII Vădeni


Surju Põhikool


Kestilän peruskoulu


TURKISH CUISINE ARABAŞI SOUP It is cooked usually in special days as New Year Eve in Central Anatolia Region. Turkey may be used instead of chicken in some areas. Soup is served very hot. A spoon full of cooked cold batter is taken along with each spoon of soup. The combination of cold batter and hot-spicy soup has a special taste. That is why Turkish people serve this soup on cold days and in winter. INGREDIENTS 200g all purpose flour 2 teaspoons (12g) salt 3 cups water 2 tablespoons (30g) butter or margarine 2 tablespoons tomato paste 400g chicken broth 175g cooked chicken meat 1 teaspoon (2g) black pepper 3g red pepper 2 tablespoons lemon juice

DIRECTIONS For Hamur; 1) 2) 3) 4) 5) 6) 7) 8) 9)

Sift flour in large saucepan Add salt and half cub of water, blending well. Set aside Put 2,5 water in a saucepan Bring to boil Stir into flour water mixture stirring constantly Pour in a shallow pan 25cm in diameter; cool. Cut into 2cm cubes Set aside

For Soup 1-Melt margarine in a saucepan 2-Stir in flour blending well 3-Brown lightly for 5 minutes stirring occasionally 4-Add 1,5 cubs of water and tomato paste, mix well 5-Simmer gently for 5 minutes 6-Add chicken broth and diced chicken; stir 7-Season with salt and spices 8-Stir in lemon juice 9-Bring to boil and simmer gently for5 minutes 10-Serve hot with cold batter. Written By Mr Rahim ÖZKAYA Mrs Fatma KORAŞ


500g lamb, cut in medium sized cubes 3 tomatoes, cut in half 3 cubanelle peppers, cut in half, seeds discarded 1 onion, peeled, cut in 8s Marinade: 50 ml milk 3 tablespoons extra virgin olive oil 1 small onion, grated Salt Pepper DIRECTIONS Pour all the marinade ingredients all over the lamb cubes and toss. Place into a glass bowl. Cover it with plastic wrap and allow it to marinate overnight in the fridge. The following day let it sit at room temperature for 1 hour before cooking. Arrange lamb cubes on the skewers. Make 2 skewers for 1 serving. Preheat your barbecue or oven (grill). Place the skewers on the rack along with the peppers, tomato halves (inside up) and onion. Make sure to turn the skewers so that all sides of the lamb are cooked equally for total 10 minutes. Enjoy your meal with ayran. Good appetite!..

Written By : Mrs Zeynep Büşra ERTUĞRUL Mrs Ayşe Eda KARADENİZ

KANAFEH/KĂœNEFE (SWEET CHEESE PASTRY) A pastry consisting of hot cheese in between layers crispy shredded phyllo dough in a sweet syrup that is common in Greece, Turkey, Israel and many other countries in the area. INGREDIENTS * 1/2 pound shredded phyllo (called: kataifi or kunefe), thawed as directed on package * 1/2 cup unsalted butter, melted *2 cups mozzarella, shredded *2 cups feta (soaked in water for an hour) or goat cheese, crumbled *1/2 cup simple syrup or 1/4 cup apple and/or pear sauce

DIRECTIONS 1-Break the pastry apart into one or two inch long pieces, separating the strands. (A few pulses of a food process helps with this.) 2-Mix the butter into the pastry with your hands in a large bowl until coated and press half of it into the bottom of a greased metal baking pan in a thin layer. 3-Pulse the cheeses in a food processor until the mixture reaches the consistency of a coarse meal and press it into the dough in the pan. 4-Press the remaining dough onto the cheese and bake in a preheated 350F oven until lightly golden brown, about 20-30 minutes. 5-Serve warm covered in syrup or topped with apple and/or pear sauce.

Note: Top make the simple syrup, simmer 1/2 cup water and 1/2 cup sugar until the sugar has dissolved and let cool. Good appetite!..

Written By: Mrs Emine KARABACAK Mr Ahmet AYDIN

ROMANIAN COOKERY……….. Offered to all, with love, by

Secondary School Vadeni SOUPS AND TCHORBA We, the Romanians, enjoy the benefits of a unique gastronomically blend: we have taken over the vegetable soups and added further influences to them: meat balls from the Turks, lettuce from Austrians, dry beans with smoked meat from the Germans (via Polish meadiation).We added pork meat to our soups during the Turkish reign, because they had taken away our cattle as tribute, and then, during the Austrian rule, in Transylvania, we added tarragon (a German cooking habit).We prepared lamb borsh locally, as we used to be shepherds. Lentil soup is an Arabian import, that came to us also through the Turks.The other notes and shades – oil, vinegar, sour cream, borsh itself, depend on regional gastronomy use and practice.


Ingredients: ●400 g veal marrow bones, ●300g minced beef, ●1 l wheat borsh, ●2 tablespoons rice, ●1 carrot, coarsely grated, ●1 parnsnip, coarsely grated, ●1 cup celery leaves, chopped, ●2 onions, finely chopped, ●1 bell pepper, chopped, ●1 big tomato, coarsely cut, ●1 cup fresh chopped lovage leaves, ●1 cup fresh chopped dill, ●1 cup fresh chopped parsley, ●salt, ● pepper. Preparation: Boil bones in salted water about one hour together with celery leaves and one chopped onion, and then remove bones from pot. Mix meat with remaining onion, rice, half of dill and parsley, salt and pepper. Mold mixture into balls and introduce them into the boiling bone soup. Add remaining vegetables into the soup. Boil for about 30-40 minutes. When the meat is tender, add borsh and let them boil for another 1-2 minutes. Finally, sprinkle with lovage, remaining dill and parsley. Serve hot. You can also add sour cream when serving. Tip: lovage is a must when using borsh. Never boil borsh more than 1-2 minutes - long boiling time will ruin its special flavor.

MAIN COURSES Here, too, we can witness the same show.Romanian meals are subject to plenty odd influences. Meat balls, meat rolls in cabbage leaves, ,,mititei,, (small, grilled forcemeat sausages), moussaka and vegetable ragout, all of them being the legacy we have received from the Turks, Greeks or Bulgarians from the area of Arabian cooking.Certainly, all these different dishes show local influences too (tarragon, sour cream, cabbage, vine leaves, etc). We can ascertain an Austrian import too, originating, actually, in French cooking: this dish is chicken with sour cream from Bucovina, that stressed its local origins by simply replacing the French white sauce with plain sour cream. The only genuine Dacian dish is the ,,bulz,,(polenta chunk with cheese) , which has its own special story: in ancient times, in the days of our ancestors, the dish used to be made of millet and was cooked in live brand, just as it is nowadays. When the Turks took our cereals as a tribute, the Romanians learned to eat ,, cucuruz,, (as maize was called originally, when it arrived in this area under the name of ,, granturco,,, bought from the Genovese merchants).That`s where polenta originates and while neither wheat or millet were available, cheese began to be wrapped in a chunk of corn flour. Originally, it was cooked on live brand and did not contain any butter or sour cream just cheese and nothing else.


Ingredients:●1 medium brine pickled cabbage,●250 g minced pork,●250 g minced beef, ●200g smoked bacon,●300g smoked spare ribs,●1 cup tomato juice,●250 ml dry white wine,●2 teaspoons dry thyme,●2 teaspoons of dry dill deds,●2 teaspoons whole black pepper,●2 teaspoons of rice, washed, ●ground black pepper.

Preparation: Separate and wash the cabbage leaves in warm water if they are too salty; cut the thick base of the stalks. Depending on its size, cut each leaf in 2-4 parts, no bigger than your hand. Mix well meats, onion, rice, some ground pepper, and ½ teaspoon thyme. Add only a small amount of salt. Place 2 teaspoons of meat mixture on each cabbage piece, and then roll. Push inside with your finger the ends of each roll, to prevent meat getting out. Finely chop the remaining cabbage leaves. Cover the bottom of a pan with some of the chopped cabbage, the smoked spare ribs, whole black pepper, and dill seeds. Put cabbage rolls together in the pan, spread thyme and slices of smoked bacon between them. Cover with chopped cabage. Pour the tomato juice, the wine and enough water to cover well the cabbage. Bake in preheated oven until they are tender and slightly brown. Tip: use a Roman covered clay pot instead of usual pan – it keeps all flavors. Serve it with fresh hot chilly peppers and maize mash. It goes also well served with some sour cream on top.

SWEETS Native Romanian desserts are many and savory.Due to one and the same reason: the meeting between Oriental cooking (probably the most devilish, when it comes to sweets) and French cuisine, brought by the Frenchified youth to the Rmanian Principalities in the mid – 19th century, and also with Austian cookery (a particular blend of relatively poor Anglo – Saxon influences with the same Oriental, Italian and French cooking).You surely understand the result of such historically repeated influences, exposed to mutual corrections.

CHEESE DONUTS WITH SOUR CREAM Ingredients:●200g cottage cheese,●200g wheat flour, sifted, ●2 eggs, beaten,●50g sugar,●2 g baking soda, ●50 g semolina, ●oil for deep frying, ●salt, vanilla, grated lemon peel.

Preparation: Thoroughly mix cheese, flour, eggs, sugar, baking soda, lemon peel, vanilla, semolina and salt. Form donuts, with a hole in the middle made with your finger. Deep fry donuts in hot oil, until golden on both sides. Spread with some powdered sugar, and serve them hot, with sour cream and jam. Tip: sour cherry jam is the best choice.



SOUR SOUP WITH BORSCHT is a Romanian traditional soup

enjoyed by Romanians every day.Traditionally borscht is added to make the soup sour, which is fermented wheat bran. Ingredients: chicken or beef 3-4 potatoes 1 celery 1 carrot 1 parsley root 1 onion 1 Liter of Borscht (prepared as explained in my first post) 1 Liter of water some green (parsley leafs, celery leafs, dill, garden orache) salt Clean the vegetables, cut them in small pieces (except the potatoes) and put them in a pot with hot water and a little salt, together with the meat. Let them boil on a small fire. When the vegetables and meat are half boiled put over the potatoes peeled and cut in pieces. Let them continue to boil on small fire. When they are almost ready (boiled) put the green cut in small pieces. Let everything boil a little longer. Put some Borscht to give the soar taste (as much as you like, try it to see if it is to soar) and let everything boil a little more. La. At the table you can serve it with some sour cream. Enjoy!

Sweet Bread Dough Recipe: for 2 loaves 4-5 cups bread flour 1 cup milk 3 eggs 2 1/2 tsps instant yeast 3/4 cupsbutter* 3/4 cup sugar pinch of salt, can use a little more to taste lemon/orange peel rum/vanilla extract * I like to use salted butter

Additional: ~1 beaten egg (for brushing the top of the loaves)

Directions: 1. Prepare your loaf pans by buttering and placing a piece of buttered parchment paper at the bottom to ensure that the loaf will not stick in the final baking stage. 2. In a saucepan, heat milk, butter and sugar. 3. Let cool till just warm. 4. Add beaten eggs and blend to incorporate. Add flavorings lemon/orange peel, rum/vanilla. 5. In bowl, add 2 cups flour and instant yeast. Mix to incorporate the yeast into the flour. Add the wet ingredients and knead . 6. Add rest of flour and knead . Cover with plastic wrap and let rise till almost doubled... in a warm environment. 7. Cut the dough in half to yield two equal parts. 8. Roll one part into a large rectangle( 11x14 approximate) and spread nut filling to within 1/2 inch of the edge. 9. Roll dough and braid the dough. 10. Let rise in a warm oven till the dough reaches the top of the pan. Bake until nicely golden brown all over.

COZONAC is a nut filled cake made on special ocasions, especially Easter or Christmas. It is not an easy recipe.

Nut Filling: for 2 loaves You will need: about 2 1/2 cups nuts 1 cup whole milk 3/4 cup sugar 1/4 cup rum/ vanilla 2 tsp orange peel 1/4 cup cocoa

Directions: 1. In a saucepan, melt sugar in milk 2. Add walnuts and keep stirring every so often... until thickened (10-15 minutes) 3. Add cocoa and flavorings. Cook some more to the point that the filling is paste-like. (I think that if the filling is too wet it can cause quite a bit if steam in the final baking stage...causing the cozonac to fall). 4. Set aside to should thicken even further as it sits.


This is one of our homeland's most traditional dishes. Not very light but certainly delicious and easy to make gredients (serves 2 very very hungry people):           

200 g of corn maize 600 ml of water some salt a dash of freshly ground pepper 1 teaspoon sweet paprika 100-150 g thin, crispy and smoked sausages (we used some made after a Tirol recipe) 200 g salted, hard, white cheese (ours was 45% fat) 200 g turkey meat (but any kind of meat or livers will do) some olive oil (or some other cooking oil or grease) 2 eggs about 100 g of cream

Heat the water in a pot with a sprinkle of salt in it. When it starts to boil, add the corn maize very gradually and stirring Make sure it's evenly spread through the water. Let it boil on medium intensity for about 2025 minutes, making sure you stir and check it every 5 minutes. Also, you may want to put a lid on the pot, not because it helps with the making of the polenta, but because it has a habit of popping bubbles of very hot corn maize around it and you may get a burn if you stay too close to it and it's not covered. Next, cut the sausages into little piece

When you're done, the polenta should be about ready and it should look like this:

If it's done, put it aside the flame and place the lid back on the pot to keep it warm until you finish the rest. Next, cut the meat into fine square pieces, immediately sprinkle a pinch of salt, the pepper and half the paprika on them. Roast the meat for 4-5 minutes .Sprinkle the rest of the paprika on the meat and sausages and let them roast for another 4-5 minutes. In the meantime, cut the salty cheese into bits, just like you did with the meat and sausages. ut the cheese bits on top of the polenta, like this:

Put the meat and sausage pieces next to the polenta. Fry the eggs, pour the cream over the cheese in the plates. Put each egg on top of each plate.

HAM SOUP from Spain INGREDIENTS: - 75ml. of oil - 5 garlics - 150 g. of ham - 1 litre of water - 4 eggs - A middle loaf - Salt METHOD: 1) Cook over medium heat and pour the oil in the pot.

2) Peel the garlics and cut them into slices. After, add the garlics into the pot, and let until they are medium cooked.

3)Add the ham chunks and stir all ingredients.


4) Then pour the water into the pot.

5) Slice the bread and put it in a plate.

6) Leave the ingredients boiling during ten minutes and add a pinch of salt. 7) After ten minutes, add the eggs into the pot and wait for them to boil.

8) Then, put each egg on the bread. Put them on a plate and add the soup around them‌ Grub up!

By Cristina Cangas and Sonia PeĂąato

KITKAT CAKE from Spain

Cooked by: Alberto Serrano Juan Antonio Capote Juanjo Gonzรกlez Joan Pol Graz Jose Manuel Izaguirre

INGREDIENTS 1 packet of cream cheese 500g of whipped cream 2 packets of kitkat bars 3 sheet of sponge cake 100g of chocolate cream


Mix the cream cheese and the whipped cream

2-Put a sheet of the sponge cake 3-Spread the mixture of the cream cheese and the whipped cream over the sponge cake 4-Put on another sponge cake on it and repeat the process

5-Decorate the cake with kitkat sticks around it

6-Spread chocolate cream on the cake

MEATBALLS from Spain Ingredients: five eggs, 300g. of minced meat, breadcrumbs, garlic at dust, parsley, white pepper and salt.

Preparation method: 1º. Beat the eggs.

2º. In a bowl, mix the minced meat with the garlic and a spoon of breadcrumbs. Add parsley (chopped in small pieces), white pepper, salt and the beaten eggs.

3º. Make the meatballs.

4º. Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil Cooked by Rubén Bueno and Kiko Gutiérrez

ITALIAN FOOD Here are some of the most popular Italian recipes and specially of our area, Pedemont. You can try to cook them and

Have a nice meal!


Ingredients eggs (one egg x person) parmesan cheese salt pepper bacon spaghetti pasta

Directions In a large bowl, beat the eggs with parmesan cheese, salt and pepper. In a frying pan, brown the bacon cut into cubes. Cook spaghetti, drain, and place them in a pan with the bacon. Pour the aforementioned hot cream of eggs and parmesan on the spaghetti. Stir well and serve with plenty of fresh-ground pepper


Ingredients for the polenta 2 litres water oil - 1 spoon salt - 1 spoon 1 kg yellow maize (or buckwheat, white maize)

Directions for the polenta Put a pan with 2 litres of water on the cooker and bring it to a boil. (Polenta is cooked by simmering in a water-based liquid. It is often cooked in a huge copper pot known in Italian as a paiolo) Add salt (1 spoon) and oil (1 spoon), after that add the yellow maize, doing it very slowly, and mix it up with a wooden spoon Stir constantly for 1 hour Pour the polenta on a wooden cutting board and serve it with “tapelucco”

Ingredients for the tapelucco 500 g minced beef savoy cabbage 2 onions tomato puree 1 red wine glass oil (1 spoon) 1 stock cube salt and pepper

Directions for the tapelucco Brown the meat with oil and add the two thinly cut onions. Mix up them very well and then add a glass of red wine Add the salt, pepper, two spoons of tomato puree and the stock cube Mix up again and add the savoy cabbage (it must be thinly cut) Put a lid on the pan and cook under a low flame for about two hours. Serve with polenta.



Ingredients 500 g bread 2 litres milk 3 eggs sugar raisin 250 g amarettos (amaretto biscuits) unsweetened cocoa powder lemon peel butter vanilla-flavoured baking powder


Cut the bread into pieces and put it together with the milk in a big bowl for

one day Preheat oven to 180 degrees C. Grease and flour a pan Squeeze and crumble the bread, then put it in another bowl Add all the ingredients into the bowl (all but the butter) and knead very well Pour the mixture into the prepared pan and spread with some little pieces of butter the top of the cake Bake the cake in at 180 degrees C for about one hour If you want, you can add pieces of chocolate to the mixture.

Polish sour rhye soup (żurek) Ingredients: Sourdough:     

half cup of rye flour peel from one slice of wholemeal bread (not obligatory) 2 cloves of garlic - crushed 2 bay leaves 1 cup of water

Soup:         

2 white sausages previously made sourdough half of a small parsley 1 medium-size onion 3 potatoes 3 tablespoons of thick sour cream (18% fat) 1 spun of marjoram salt, pepper hard-boiled eggs when ready to be served

Directions: 1. Pour rye flour into a clay or a cup pot, add pressed garlic and pour over warm but not hot water. Mix it with enough water so that a slurry forms, and then leave for about 45 days in a warm and sunny place. After this time it will have a distinctive sourdough sour smell (don't worry - disappears during cooking). The sourdough can be poured into jars or bottles and stored even a month. 2. Pour your sourdough into a large pot, add some water or broth, so as to be adequately acid (according to your taste). Cook it. 3. After boiling, add the leaves, all spices, juniper, diced sausage. 4. In the meantime, boil the potatoes separately - otherwise, they become hard and are distasteful. 5. Cook until soup goes an intense aroma of meats and herbs. Add salt, pepper and other seasonings to taste. Cook a moment more and then turn off. At the end add the sour cream, eggs and boiled potatoes. Stir. Serve hot!

Polish meat balls (kotley mielone)

Ingredients: 1 kg ground meat 3 tablespoons bread crumbs and to sprinkle the meat up to 5 tablespoons milk 2 onions 3 cloves of garlic oil pepper and salt, spice for meat

Directions: Dice the onions and put on the hot pan with oil. Add crushed garlic. Cook until tender and cool. 3 tablespoons bread crumbs mixed with milk - so that was not too thick (bread should absorb the milk). Meat put into a bowl and mix with onion, garlic, bread with milk until well combined. Add the spices. Shape into balls. Sprinkle it with breadcrumbs. Fry in a pan on both sides until the meat is browned. Serve with potatoes or bread.

Polish Cheesecake (Sernik) Ingredients: 2.5 cups Farmer's Cheese 1/2 cup butter 1 tsp vanilla extract 1 tsp rum extract 6 eggs, separated 3/4 cup sugar 1 tablespoon grated lemon rind (Meyer Lemon best) 1 tbsp cornstarch 1 tbsp semolina (or any flour) 1/2 cup raisins

CRUST (optional) 1/4 cup granulated sugar 1/4 cup brown sugar 1/4 cup butter (at room temp) 3/4 cup flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1/2 cup finely chopped walnuts

Directions: 1. Preheat the oven to 180 degrees C. 2. Mix all dry crust ingredients together to form a stiff dough, press evenly on bottom of an 8 inch round cake tin, and bake for 5-10 minutes till brown. Remove and cool while you prepare the rest. 3. Cream together the farmer's cheese, butter, rum, and vanilla in a large bowl until combined. 4. In a separate bowl, whisk the egg whites with 1 tablespoon sugar until stiff peaks form. 5. In a third bowl, whisk the egg yolks with the remaining sugar until creamy. 6. Add all the ingredients together except the egg whites, including the corn starch and raisins. 7. Gently fold in the egg whites, taking care not to knock the air out of the mixture. 8. Pour the mixture into the prepared pan (with or without crust), and bake (180) for 1 hour or until set and golden brown. 9. Cool in tin and dust with powder sugar and favorite fruit topping.

Cookery Book Estonia

KAMA Kama (in Estonian) or talkkuna (in Finnish) is a traditional Estonian and Finnish finely milled flour mixture. The kama or talkkuna powder is a mixture of roasted barley, rye, oat and pea flour. The oat flour may be completely replaced by wheat flour, or kibbled black beans may be added to the mixture. Historically kama was a non-perishable, easy to carry food that could be quickly fashioned into a stomach-filling snack by rolling it into butter or lard; it didn't require baking, as it was already roasted. Nowadays it is used for making some desserts. It is mostly enjoyed for breakfast mixed with milk, buttermilk or kefir as mush. It is frequently sweetened with sugar and especially with blueberry, more rarely with other fruits or honey or served unsweetened. It is also used for milk or sour desserts, together with the forest berries typical in Estonia and Finland. Kama can be bought as a souvenir in Estonia. It is one of the most distinctive national foods of Estonia. Kama is easy to prepare: Pour into cups buttermilk. Add 1 tablespoon to each cup of flour and 1 teaspoon of KAMA wheat bran and mix. Pour berries and honey in a bowl and press with a fork smashed. Distribution of the resulting mixture of two cups away.

Bean Soup (HERNESUPP) Ingredients: 1 (16 ounce) package dried peas 7 cups water 1 ham bone 2 cups diced ham 1/4 cup minced onion 1/2 teaspoon salt 1 pinch ground black pepper 1 bay leaf 1/2 cup sliced carrots 1/2 cup sliced celery

Directions: 1. Place rinsed peas into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour. 2. Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until peas are soft. Occasionally skim service of soup while it is cooking.

3. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Estonian meatballs ( KOTLETID)

100 ml (about 7 even Tbsp) dry breadcrumbs 200 ml liquid (milk, sour cream) 1 onion, finely chopped 500 g minced meat (preferably a mixture of pork and beef) 1 egg 1 tsp fine salt 0,5 tsp freshly ground black pepper

Mix breadcrumbs and the chosen liquid in a mixing bowl and let stand for about five minutes. If you don't like the harshness of raw onion, then sautĂŠ it gently in a bit of oil until translucent. Fold the (fried) onion, the meat, egg and seasoning into the breadcrumb mixture and stir until thoroughly combined. Using wet or oily hands, form the mixture into meatballs or patties. Fry in hot oil or batter on both sides for a few minutes, until golden brown and thoroughly cooked. Serve with boiled potatoes and cucumber-tomato-sour cream salad.


Finnish Salmon soup (for 4-5 people) 5 125 g 8 dl 1-2 2 400 g 3 dl 1 tsp ½ dl

potatoes sliced vegetables water bay leaves whole allspices salmon cubes cream salt fresh dill

Wash, peel and dice potatoes.

Put them in boiling water with vegetables. Add allspices and bay leaves. Let boil for about 10 minutes. Add salmon cubes and let simmer for about 10 minutes.

Add cream and bring to boil.

Add salt and dill. Check flavour.

Finnish Barley potato flatbread (12 pieces) 5 dl 100 g ½ dl butter ½ tsp 2 dl 1 dl

milk mashed potato flour melted margarine or salt flour barley flour

Mix cold milk with mashed potato flour. Let stand for 5 minutes. Add other ingredients and melted butter. Divide dough into lumps using flour and put them on a baking sheet. Press dough with flour to thin round breads.

Poke small holes on bread with fork.

Bake at 250 degrees for 10-13 minutes or until top has golden brown spots.

Finnish meatballs 1 dl ½ dl 1 1 tsp 2 tsp ½ tsp 1 tsp 2 tsp 250 g

water breadcrumbs egg salt paprika powder allspice powder pizza spice onion powder minced meat

1. Preheat oven to 225 degrees. 2. Mix water, breadcrumbs, egg and spice in a bowl. Let stand for 5 minutes. 3. Add minced meat and stir well with fork spatula, until mixture is smooth. 4. Wet hands with cold water. 5. Take tablespoonful of dough on your palm and roll dough to meatballs. 6. Place meatballs on baking paper and bake in the oven for 12-15 minutes.

Finnish Berry kissel 4 dl 1 dl 2 ½ tbs 2 dl (sugar)

water berryjuice potato flour berries

1. Measure cold water, juice and potato flour in kettle. Stir well. 2. Put kettle onto the stove. Heat up and stir constantly until mixture starts to boil. 3. Remove kettle off the stove. Add berries and mix up. 4. Check flavour. Add sugar if you want to. 5. Pour berry kissel into a bowl. 6. Sprinkle a little bit of sugar on top.

Cookery book