A world in recipes eTwinning project- Final product

A world of recipes ETwinning Project (2016-2017)

Ana Lidia Reis - Agrupamento de Escolas Padre Vítor Melícias, Torres Vedras, Torres Vedras Portugal Maria-Laura Preotescu/Andreea Irina Tascov /Petruta Aanei/Vasile Elena/Munteanu Oana/Miglan Roxana - Şcoala Gimnazială „Nicolae Labiş”, , Bucureşti Romania Domenica Natale - Via Veneto-S.M. Giovanni XXIII" di Adelfia, Adelfia (BA) Italy SARA LÓPEZ MORENO - CEIP. LEONOR CANALEJAS, BENIDORM Spain Andreea Alexandra Macrineanu - Scoala Gimnaziala Aninoasa, Aninoasa Romania İlker Ünal - Ahmet Cevdet Paşa İlkokulu, Ümraniye Turkey Juliette Douglas - Eversley Primary School, Winchmore Hill United Kingdom Josefine Weninger - Bundesgymnasium Vöcklabruck, Vöcklabruck Austria Luz Alcaide Miquel - CEIP "SANT RAFAEL", La Nucía Spain Maria Francisca Pessoa

- Agrupamento de Escolas Rainha Santa Isabel, Coimbra, Coimbra Portugal

Paola Amorelli

- ICS "Vito Fabiano" di Latina, Latina (LT) Italy

Hanna Borucka

- Szkoła Podstawowa nr 7 w Toruniu, Toruń Poland

Luisa Bramante - Istituto Comprensivo Modena 1, Modena Italy



Name:

Russu Darius and Russu Dionis

- we are twins

Where does this recipe come from? It comes from

Class: ___3rd grade D__________

Romȃnia

Colour the country in the world map and fill in the flag of your country.

Ingredients you need to prepare the recipe: You can draw or stick pictures of them. Write below the name of each ingredient.

Eggs

Salt

Boiling water

Sunflower oil

Vinegar

Beetroot

Parsley

Stockings

Directions Complete with drawings or pictures and write simple directions of each step.

We wash and boil the eggs

We use parsley and beetroot for coloring

We use oil to make them shiny

ABOUT US Our names are Darius and Dionis Russu 9 years old. Our school is called Nicolae Labis

Photography

We are nr. 89 . Our

parents come from

Romania

like

singing the piano, playing, running,

laughing, playing ...

. We

_

.

OPTIONAL Stick here a photograph of your family, eating or cooking the recipe.

Ingredients 200g of unsalted butter, cut into small cubes.

100g sugar, and extra for sprinkling on

1 teaspoon of vanilla extract 300g of plain flour, sifted, plus extra for sprinkling on How to make it 1]Preheat the oven to 160C 2]Mix the butter and sugar together, with a spoon or an electric whisk, until its smooth and pale.

3]Then you add the vanilla extract then you gently mix it until its smooth 4] Gently roll the dough until its about 55 millimeters

then cut it into any shapes as you wish with biscuit cutter.

5]Then you put the biscuits on a non stick tray. Also sprinkle some sugar before putting it in the fridge for 15 minutes.

Custard Ingredients 600ml full-fat milk 1 vanilla pod 3 eggs, yolks only 2 small spoon corn flour 25g caster sugar

Method 1. Heat the milk with the vanilla pod until just boiling.

2. Mix together the egg yolks, sugar and corn flour to get a smooth paste.

3. Pour over the milk and stir it well. Remove, then wash and dry the vanilla pod to re-use in another recipe.

4. Strain the mixture back into a clean saucepan and, stirring constantly, cook gently until the custard thickens!

I hope you enjoy!

By Sammy and Nico!!

sugar and a little extra for sprinkling

sing flour

full of baking powder

utter and a little extra for the pans

ur)

e oven to 180c them grease the tins with butter.

the eggs into a bowl and add the sugar, flour and baking powder and mix.

mixture between the tins, smooth the surface with the back of a spoon, then bake for until golden and the cake springs back when pressed.

ooling rack and leave it to cool.

filling, mix the butter until it is smooth and creamy, then, bit by bit, mix in icing anilla extract if you’re using it.

utter cream over the bottom of one of the sponges, top it with jam and put the e on top.

a little icing sugar before serving. Keep in a container that comes with a lid and eat s.

Lemon Drizzle cake Ingredients: 87,5 grams caster sugar 1 and a half eggs

87,5 grams of self raising flour 87,5 grams of soft butter 3 quarters of a big spoon of baking powder Half of a lemon as juice

Method 1. First pre-heat the oven to 180ยบC 2. mix together the eggs, flour, caster sugar, butter, baking powder lemon juice until smooth in a big mixing bowl and turn into the prepared tin.

3. Bake in the preheated oven for about 35 minutes or until the golden and brown colour ,and not sticking to the sides of the tin and springy when you touch it.

4.While the cake is still warm. Put lemon juice on top of the cake . Leave it to cool down .

Bon appetite

British Shortbread Ingredients:

What you need to do:

125 grams of butter,

1. Heat the oven to 190 centigrade

55 grams of caster sugar

2. Mix the butter and caster sugar together

( extra sugar for sprinkling on top ),

180 grams of plain flour.

with a spoon.

3. Put flour into the butter and caster sugar and roll it out on a work surface until 1 centimeter thick.

4. Cut it into fingers, put it on a baking tray

and put in fridge for 20 minutes.

5. Bake in oven for 20 minutes.

Class: Jardim de Infância do Ingote - Coimbra Recipe name: Arroz Doce (Tradicional de Coimbra) – “Sweet Rice”

Where does this recipe come from? It comes from Coimbra Colour the country in the world map and fill in the flag of your country.

Portugal - Coimbra

Ingredients you need to prepare the recipe: You can draw or stick pictures of them. Write below the name of each ingredient.

SALT

1 Spoon dessert

LIMÃO – LEMON

1 Lemon

ARROZ - RICE

2 Mugs

ÁGUA - WATER

2 Mugs

LEITE – MILK

2 Liters

CANELA – CINNAMON

AÇÚCAR - SUGAR

2 Mugs

Directions: 1 hour approximately 1. Measure a cup of water and put in a boil. While the water boils wash the rice, using a drainer and water - (Medir uma caneca de água e colocar num tacho a ferver.

Enquanto a água ferve lavar o arroz, utilizando um escorredor e água);

2. After the washed rice and the boiled water, put 2 cups of rice in the same pot and add salt, measured in a dessert spoon - (Depois do arroz lavado e da água fervida, colocar 2 canecas de arroz no mesmo tacho e adicionar sal, medido numa colher de sobremesa);

3. Add the 2 liters of milk, slowly and stir constantly – (Adicionar os 2 litros de leite, lentamente e mexer sempre);

4. Then put the lemon peel – (De seguida colocar a casca de limão); 5. When the rice is almost cooked, add the 2 cups of sugar and boil for 20 minutes – (Quando o arroz estiver quase cozido, adicionar as 2 canecas de açúcar e deixar ferver durante 20 minutos);

6. At the end, still warm, put in individual bowls and garnish with cinnamon to taste – (No final, ainda quente, colocar em taças individuais e decorar com canela a gosto) NOTE: This mixture should always be stirred during its preparation, so that it does not get caught in the pan – (Esta mistura deve ser sempre mexida, durante a sua preparação, para que não se pegue ao tacho)

Lemon Drizzle cake Ingredients: 87,5 grams caster sugar 1 and a half eggs

87,5 grams of self raising flour 87,5 grams of soft butter 3 quarters of a big spoon of baking powder Half of a lemon as juice

Method 1. First pre-heat the oven to 180ยบC 2. mix together the eggs, flour, caster sugar, butter, baking powder lemon juice until smooth in a big mixing bowl and turn into the prepared tin.

3. Bake in the preheated oven for about 35 minutes or until the golden and brown colour ,and not sticking to the sides of the tin and springy when you touch it.

4.While the cake is still warm. Put lemon juice on top of the cake . Leave it to cool down .

Bon appetite

Name:______________________________________________ Class: ______________ Recipe name:

 Where does this recipe come from? It comes from __________________________ Colour the country in the world map and fill in the flag of your country.

 Ingredients you need to prepare the recipe: You can draw or stick pictures of them. Write below the name of each ingredient.

 Directions Complete with drawings or pictures and write simple directions of each step.

1

2

3

ABOUT ME My name is ____________________ I am____ years old.

Photography

My school is called ____________________________.

My parents come from__________________________.

I like _____________________________________.

OPTIONAL Stick here a photograph of your family, eating or cooking the recipe.

Mary Berry Victoria Sponge Ingredients 4 free-range eggs 225 grams caster sugar (and a little extra for adding to the finished cake) 225 grams self-raising flour

2 small spoon backing powder 225 grams baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins To serve strawberry or raspberry jam whipped double cream (optional) How to make First turn your oven to the temperature of 180 degrees and then take a sandwich tray (about 2x20cm-2 tins) then rub a bit of butter in the inside of the tins until you have covered a thin line in it.

Next crack the eggs into a large mixing bowl, add the sugar, flour, baking powder and baking spread.

Then, mix everything well until fully combined. Then separate the mixture between the two tins ( make it even) and after, smooth the surface.

Put it in the oven for 25minutes and when they are done, leave them to cool down for 5minutes. Finally take out the cakes and fill the inside with the jam.