P2 activity - Dec. 2018 "Christmas Recipes Brochure"

Programme Erasmus + P2 activity – Dec. 2018 Christmas Recipes Brochure Project Title: Healthy Reporters Around Europe Project code: code: 2018-1-IT02-KA229-048382 Maria Lucia Bellipario (Italy, Project Coordinator) Rebeca de los Reyes Lara (Spain, School Coordinator) Efstratios Alexiou (Greece, School Coordinator) Debbie De Gruyter (Belgium, School Coordinator) Sirpa Lähteenmäki (Finland, School Coordinator) Mary Muolo (Italy, ICT- Graphic and layout)

Table of Contents Belgian recipes Casserole………………………………………………………………………………………………………………………………......… pag.1 Chocolate Mousse………………………………………………………………………………………………………………………….pag.3 Finnish recipes Finnish mashed turnip casserole…………………………………………………………………………………………………….pag.4 Blueberry pie………………………………………………………………………………………………………………………………….pag.5 Greek recipes Pork Stew With Celery and Avgolemono Sauce………………………………………………………………………………pag.6 Chocolate covered Melomakarona…………………………………………………………………………………………………pag.8 Italian recipes Baccala ……………………………………………………………………………………………………………………………………………pag.11 Sweet Pandoro………………………………………………………………………………………………………………………………..pag.12 Spanish recipes Picadillo soup…………………………………………………………………………………………………………………………………..pag.13 Chocolate polvorones………………………………………………………………………………………………………………....…..pag.15

Ingredients -

Two large onions Butter Lumps beef (nerve piece, in equal pieces) Pepper Brown beer eg St. Bernardus two bottles Laurel 2 leaves Thyme 2 twigs clove Liège syrup 2 tablespoons (apple or pear) Brown slice bread Mustard 2 tablespoons Natural vinegar shoots

Casserole recipe ( 6 persons) 1. Peel the onions and cut into not too fine pieces.

2. Heat a large stew and melt a knob of butter. Stew the onions on a medium heat. Do not let the onions bake brown.

3. Heat a frying pan over a medium heat and melt a knob of butter. 1 kg of beef (nerve pieces, in equal pieces) 4. Sear the pieces of meat in the frying pan until they have a golden brown color.

Season the meat with some pepper from the grinder and a pinch of salt.

5. Add 2 bottles of brown beer eg St. Bernardus

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Ingredients -

250 ml whipping cream

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200 grams dark chocolate

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60 grams of white sugar

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3 egg whites.

Chocolate mousse recipe ( 6 persons) 1. Melt the dark chocolate ‘au bain marie’.

2. Pour the cream in a measuring cup and whip it. Put it in the fridge.

3. Beat egg whites until thick and add the sugar.

4. Add the melted chocolate to the thick egg whites.

5. Add the whipped cream.

6. Pour in small cups or in one big bowl and leave it in the fridge until it is set.

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Finnish mashed turnip casserole

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This is a favorite winter dish and one that combines the succulent flavors of braised pork, celery, and the beloved Avgolemono (egg-lemon) sauce.

It’s a great one-dish meal that screams for crusty bread to dip in the flavorful sauce.

Ingredients • • •

4 tbsp. unsalted butter 1/4 cup olive oil 3-1/2 lbs. pork shoulder (or pork butt) roast, trimmed of fat and cut into 2-inch pieces

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• • • • • • • • •

2 leeks, diced (include 2 inches of green) 2 medium onions, diced 2 tbsp. all-purpose flour 2 cups chicken stock or broth 8 to 10 large stalks pascal celery (with leaves) cut into 1-1/2 inch pieces 1/4 cup chopped fresh dill Juice of two lemons (strained) 2 large eggs (at room temperature) Salt and pepper to taste

Steps to Make It 1. In a Dutch oven or stockpot, heat the butter and olive oil together over medium-high heat. Season the pork chunks with salt and freshly ground black pepper and then saute until nicely browned on both sides.

2. Remove the pork to a platter and keep warm. Add the leek and onion to the pot and saute until nicely tender, about 5 minutes. Add the flour to the pot and cook for about a minute until incorporated. Add the celery and the chicken stock and allow the liquid to come to a boil.

3. Reduce heat to medium-low and simmer covered for about 10 minutes. Add the pork (with juices) and the dill to the pot and simmer covered for approximately 45 minutes, stirring occasionally.

Prepare the Avgolemono Sauce

1. Using a whisk, beat the eggs in a medium bowl until frothy. Slowly whisk in the lemon juice. Ladle one cup of the pot liquid little by little into the egg-lemon mixture to temper the eggs.

2. Remove pot from heat and add egg-lemon mixture stirring gently. Heat over very low heat until sauce thickens and is heated through. Take care not to allow the sauce to boil or the eggs will curdle.

3. Re-season with salt and freshly ground black pepper as needed.

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Greek Christmas honey cookies with chocolate

For all the chocolate lovers, this one is for you! Chocolate covered Melomakarona. Incredibly moist, soaked in an aromatic honey syrup and dipped in melted chocolate.. Who can really resist?

Chocolate covered Melomakarona – Little tips Making this chocolate covered Melomakarona is not really difficult, but you have to pay attention to the details. First of all it is really important not to overwork the dough for the melomakarona, because this will cause the oil to separate from the mixture. Just knead lightly with your hands (like working with a meringue) until the flour has incorporated the mixture and the dough is really soft. Be careful not to add any more flour than this melomakarona recipe calls for, as this will make them tough. When syruping the melomakarona use the syrup cold and the melomakarona hot, in order to absorb the syrup. For covering the melomakarona, use some good-quality chocolate and melt over low heat. Combine the chocolate with butter or vegetable oil to get that shiny result.

So go ahead, try out this traditional sweet delight and let the smell of freshly baked cookies, orange, cinnamon and chocolate remind you it’s Christmas! Enjoy!

For the melomakarona •

150g thin semolina (5.3 ounces)

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• • • • • • • • • • • • • • •

500g flour (soft) (17.6 ounces) 1/2 tbsp baking powder 100g orange juice (3.5 ounces) 3 tbsps cognac 100g sugar (3.5 ounces) 1 flat tbsp powdered cinnamon 1/3 tsp nutmeg (powder) 1/3 tsp clove (powder) 1 tsp vanilla extract 1/2 tbsp baking soda 90g water (3.2 ounces) 125g olive oil (4.4 ounces) 125g vegetable oil (4.4 ounces) 50g honey (1.8 ounces) zest of 2 oranges

For the syrup • • • • • • •

300g water (10 ounces) 600g sugar (20 ounces) 90g glucose (3 ounces) 2 cinnamon sticks 3 whole cloves 1 orange, cut in half 180g honey (7 ounces)

To cover • •

500g/ 8oz. dark chocolate (or milk chocolate, if you prefer) 1 1/2 tbsp butter or vegetable oil

Directions 1. To prepare this chocolate covered melomakarona recipe start by making the syrup first. In a pot add all the ingredients for the syrup, except the honey and bring to the boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove. Stir in the honey and set aside to cool completely.

2. Prepare the dough for the melomakarona. In a bowl add the semolina, flour and baking powder and blend with a whisk to combine.

3. In another large bowl add the orange juice, the cognac, the sugar and spices (nutmeg, cinnamon, clove, vanilla). At the end add the baking soda and whisk immediately the ingredients for 5-10 seconds, until the ingredients combine and the baking soda dissolves and starts to foam. Pour in the bowl the water, the oil, the orange zest and honey and whisk to combine.

4. Now it’s time to combine the two mixtures. Add the mixed flour, semolina and baking powder (from step 2) in the bowl with the rest of the ingredients from step 3 and start kneading the dough for the melomakarona. Knead the dough for the melomakarona using your hands, until the ingredients combine and the dough is smooth and soft. When preparing a melomakarona recipe, it

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is very important not to overwork the dough. Knead lightly with your hands (like working with a meringue) until the flour has incorporated the mixture and the dough is really soft. Be careful not to add any more flour than this melomakarona recipe calls for, as this will make them tough.

5. Preheat the oven at 180C. Layer the bottom of 2 baking trays with parchment paper and start shaping the melomakarona. Pinch a portion of dough about the size of a walnut/ 50g (or bigger, if you prefer) and shape with your palms into a smooth oblong shape, like a small egg. Place on the baking tray, push lightly the top with a fork and make some holes on top (not all the way down).

Continue with the rest of the dough.

6. Place the baking trays with the melomakarona in the oven and bake for approx. 20 minutes, until the melomakarona are lightly browned and cooked through.

7. When the melomakarona come out of the oven, place them in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds, depending on how syrupy you like them. (When syrupying the melomakarona it’s best do so in 2-3 batches). Remove the cookies using a slotted spoon and place on a rack.

8. Prepare the chocolate for covering the melomakarona. Break the chocolate into small pieces, drop into a heatproof bowl and add the oil or butter. Set the bowl over a small saucepan about a quarter full with hot water and place the bowl on top so that it rests on the rim of the pan (the bowl should not to touch the water). Place the pan, with the bowl on top, over low heat until the chocolate has melted, whilst stirring occasionally.

9. Dip each one of the melomakarona in the chocolate and place over a rack. If you like ti garnish with chopped walnuts or toasted almond silvers, do that know. Leave them for a while to cool down and serve on a platter.

10. Store the chocolate covered melomakarona at room temperature in an airtight container. They will last for all your Christmas Holidays!

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INGREDIENTS: A chicken thigh. Âź kilo of beef shank.

A piece of bacon.

A hambone.

A salty bone.

A piece of salty backbone.

A piece of salty rib.

A piece of bread.

Half a dozen eggs.

Ham cut into small pieces.

Olive oil.

PREPARATION: 1. Wash the bones with warm water to remove the salt.

2. Put them in the pot along with the chicken and the beef.

3. When the foam starts to come out we will remove it with a slotted spoon.

4. When the foam stops coming out we will close the pressure cooker for 30 minutes.

5. Meanwhile we boil the eggs for 15 minutes.

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1. Cut the bread into small pieces and fry them in oil.

2. We serve on a plate the small pieces of ham, the fried small pieces of bread, the chopped eggs and add the broth.

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  

¼ Kilo of cacao powder.

1/ kilo of lard. ¼ kilo of sugar.

PREPARATION: 1. Heat the butter. Add the toasted flour, sugar and cholocate.

2. Knead until a homogeneous mass is formed.

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2. Strech the dough on the table with a rolling pin. With a small glass cut the dough to make polvorones.

3. Finally, polvorones are wrapped in coloured paper.

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A special thanks to all pupils and teachers who have collaborated on the realization of this brochure.

The Partnership: Coordinating Organization I.C. “C. Bregante - A.Volta”, Monopoli (Italy) Partner Organizations CEIP Blanca de los Ríos, San José de la Rinconada (Spain) 11th Special Primary School of Eastern Thessaloniki (Greece) Stedelijke Basisschool Polderstad, Hoboken (Belgium) Vuorentaustan Koulu, Vuorentausta (Finland)

DISCLAIMER The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.