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Créée par Magdalena Vlahova et Kostadin Gochev de Sredno uchilishte "Nikola Vaptsarov" - Hadzhidimovo BULGARIE

Ce livre a été créé pour le projet "L' effet papillon". Ce projet a été financé avec le soutien de la Commission européenne. Cette publication n’engage que son auteur et la Commission n’est pas responsable de l’usage qui pourrait être fait des informations qui y sont contenues.

Espagne, Bulgarie, Macedoine, Pologne, Allemagne, France, Italie

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Partner countries/

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Pays partenaires


Menu prepared by the Italian team

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*** Cross Contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. It is a key factor in food borne illness (food poisoning), and it's common sources are: food, people, equipment and work surfaces. Make sure: thoroughly washing hands after handling raw foods, especially raw meats, using separate cutting boards. *** Signs of food spoilage: Bad odors (off odors) occur. Foods become slimy as the bacterial population grows. Foods become discolored by the microbial growth. Foods go sour when certain bacteria produce acids. ***Do not sprinkle the cinnamon right after you pour the rice pudding to the bowls. This would let the microorganisms grow fast contacting the cinnamon with the hot surface of the rice pudding and this may lead to food borne diseases. ***Cooked vegetables can be kept max 4 days and cooked meats 3 days in the fridge. ***The cold atmosphere in the fridge do not kill the bacteria, it just stop their growth and decrease the infection risk. ***Do not use the frying oil twice; make sure not to consume burnt food. Burnt food and oil contains carcinogenic agents. ***Do not consume raw egg. Its digestion is difficult and a food borne disease can occur, also the biotin, from the group of Vitamin B will be damaged. ***When a cutting board gets deep scratches and cuts, toss it out!

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*** The best way to keep honey is to place it to a cool and dark place. It should not contact with sunlight. Do not leave its cover open, honey will gather moisture and its taste will turn somewhat bitter.

***To prevent the Vitamin loss while preparing green salads, do not use knife to cut them in pieces, try to use your hands for lettuce, parsley and etc. ***To drain the pasta and egg noodles will lead to a decrease in nutrition value. While cooking them, add the exact amount of water, which evaporates, like in pilaf. *** Do not consume raw egg. Its digestion is difficult and a food borne disease can occur, also the biotin, from the group of Vitamin B will be damaged. ***You should boil the eggs for maximum 6-8 minutes. Otherwise, the green layer on the surface of the egg proves the loss of the nutrition loss. *** Do not thaw the frozen vegetables before cooking. By this way you will use the maximum nutrition value. ***The immediate contact of the tea leaves with boiled water would lose the Vitamin C and affect the minerals in it. Also boiled water damages the tannin (tanen) material and it causes anemia(kansizlik).To prevent this situations wash the tea leaves in the brewer or wet them with 1-2 tbsp of cold water. ***Make sure you make your salad maximum 30 minutes before serving. Because chopped vegetables starts losing the vitamins, especially Vitamin C, when they contact with air after 30 minutes.

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***Cooked vegetables can be kept max 4 days and cooked meats 3 days in the fridge. ***Make sure you do not keep cooked or raw fish in your fridge more than 2 days. ***The best way to keep fish really fresh is to place the fish in a double plastic bag filled with water and place near the freezer wall. Fish should never be refrozen. ***After opening your canned food, replace it to a glass container to keep longer and healthier. ***To prevent the potatoes crinkle and sprout, place an apple among them. By this way, you will keep them for a long time. ***If you are not planning to use nuts immediately, store them in the freezer to preserve their freshness. They will also crack more easily after freezing. ***To store grated cheese; put a teaspoon of baking soda in your container of grated cheese. Shake well before freezing and your cheese will not stick together. ***You can store apples in the refrigerator and they should be fine to eat for up to 2 months. ***The most effective food storage for tomatoes is in a brown paper bag or closed container. Adding an apple or pear to the container can also hasten ripening. ***Expiration dates on milk are usually very conservative. If the milk is properly stored, it should be fine to drink up to a week after the date on the carton.

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Gazpacho This is a typical food of our town is very rich this done of squeezed and expressed tomatos.

Ingredients: olive oil , vinegar and vegetable, generally, tomatos, cucumbers and peppers, onions and garlic. TORTILLA OF POTATO Is it a tortilla it is to say. With potatoes and, generally, also with onion. It is a question of one of the plates more acquaintances and emblematic of the Spanish kitchen, being a very popular product that it is possible to find in almost any bar or restaurant of Spain.


Les ingrédients nécessaires sont : * un sachet d’haricots blancs secs (250g) *deux carottes *un oignon *un peu de sel *2 poivrons rouge *1 cuillère à soupe de farine *1 cuillère à soupe de poivron rouge séché en poudre *20 cl d’huile de tournesol Ce repas est pour quatre personnes. PREPARATION : Premièrement nous mettons les haricots dans le pot avec de l’eau. Et puis nous attendons de faire bouillir. Bien couvrir d’eau et cuire 1/2 heure à feu moyen et 1 heure à feu doux. Quand ce procès va finir, dans le même pot nous mettrons les carottes et un poivron rouge. Puis dans un autre pot on mettra huile d’olive, d’oignon, une cuillère de farine et poivrons rouge. Dans le pot où se trouvent les haricots, ont élevé les carottes et le poivron. On les écrase et la retourne dans le pot. On mélange tous les ingrédients et les pourres dans un autre pot. Préchauffer le four à 100 degrés. À la fin ont mis la casserole au four et la laisse pour fouir 30-40 minutes. Et voilà le repas est prête pour servir.

Bon appetit!!!

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ENTREE : SALADE MACEDONIENNE Des produites qui nous avons utilisé sont : *3 tomates *4 poivrons grillé *un oignon *un petit cuillère sel *un peu huile d’olive. Ce repas est pour quatre personnes. PREPARATION : Premièrement, nous allons couper les tomates et nous les mettons dans le pot. Puis, nous allons couper les poivrons et l’oignon et nous allons répéter la même procédure. A la fin, on met l’huile d’olive et un peu de sel. On mélange tous les ingrédients qui sont dans le pot et voila la salade est prête pour servir.

DESSERT : CREPES avec des sucreries maison Ingrédients : *1 verre de farine *2 grandes cuillères du sucre *2 petits cuillères la poudre à pate *1/2 petit cuillère du sel *1 verre du lait *1ouef *2 grands cuillères de beure fondue ou huile Préparation : Versez la farine dans le saladier et après casser et ajoutez les œufs. Vous pouvez remuer de temps en temps. Ajouter le sucre et le sel. Mélangez énergiquement pour éviter les grumeaux et après ajouter progressivement le lait. Faites cuire les crêpes dans une poêle graissée et garnissez-les de confiture d’abricot.


It is a kitchen recipe with base of rice, with origin in the Valencian Community and nowadays very popular in the whole Spain and also in other countries; in this recipe the rice is cooked close to other food in a frying pan, generally broad and with handles. SQUIDS TO THE ROMAN It is prepared based on fried squids muffled in flour that it is possible to find in many bars and restaurants of the countries that they enjoy the Mediterranean and Atlantic kitchen.

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WE NEED: Eggs, sugar, milk, baking powder, flour, oil and grapes. You can make it with black or white grapes, or with apples.

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FIRST: •We mix the eggs, the sugar, the milk, the baking powder and the oil. THEN: We roll the mixture and we spread it . Next, we put some grapes on it and we put some mixture on the grapes.

AFTER THAT: We put it in the oven for 25 minutes at 180ºC. We wait until it is ready. FINALLY: We can add toppings to decorate it.

Made by: Iván Martín and Razván Deca—1ºB ESO




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Cream Caramel Ingredients: 1 liter milk, 1/2 tablespoon vanilla, 1/2 cup sugar, 4 eggs, 1/4 cup sugar

Preparation: Mix eggs and milk. Add sugar. Cook 1/2 cup sugar in heavy saucepan over low heat until melted and golden brown. Pour immediately into custard cups; cool. In a medium bowl, combine 2 cups milk, 4 eggs, 1/4 cup sugar, and 1/2 teaspoon vanilla. Stir until the sugar dissolves. Pour into custard cups. Place the cups in a baking pan and fill the pan with 1"" of hot water. Bake in 350 degree F. oven for 50 minutes, or until the custard is soft set in the center. chill. To serve, run a knife around the edge of the custard cups and unmold onto serving plates.

Mekitsi We usually have these at least once a week! Ingredients: 3 cups flour, 1 egg, 15g yaest, 0.2 l milk , 50 gr sugar , salt, oil for frying

Preparation: You mix the yeast with a little bit of warm water, 1/4 flour and the sugar and leave the mixture for 10 minutes. After that you add the egg, the milk, the salt and the rest of the flour. Make a thin sheet from the dough and cut circles, semi-circles or just different shapes form it with a glass. After that you deeply fry your "mekitsi" in a pan. Serve sprinkled with sugar!

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Recettes dans le Quichotte

Dans ce roman, Cervantes raconte beaucoup de recettes de la cuisine de la Manche, certaines d'entre elles sont encore conservées aujourd'hui. Cervantes dépeint la cuisine de l'époque décrivant les aliments qui étaient disponibles pour les différents personnages. C'est la cuisine d'une société pastorale, dans laquelle ce que le champ produit est utilisé comme ingrédient. Ces plats ont même un nom inspiré dans le livre, comme par exemple Les Dulcinées. Dans ce roman, Cervantes raconte beaucoup de recettes de la cuisine de la Manche, certaines d'entre elles sont encore conservées aujourd'hui. Cervantes dépeint la cuisine de l'époque décrivant les aliments qui étaient disponibles pour les différents personnages. C'est la cuisine d'une société pastorale, dans laquelle ce que le champ produit est utilisé comme ingrédient. Ces plats ont même un nom inspiré dans le livre, comme par exemple Les Dulcinées.

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Le Dulcineas est un dessert qui porte le nom d'un des personnages du Quichotte. INGRÉDIENTS: 1.- Lait condensé 2.- Verre à sucre 3.- Noyer moulu 4.- Noix de coco râpée 5.- Amandes moulues

ÉTAPES: 1.- Mélanger le lait avec la noix, la noix de coco et l'amande jusqu'à l'obtention d'une masse. 2.- Ajouter le sucre et mettre au réfrigérateur 20 minutes. 3.- Former des boulettes, les aplatir un peu et placer une amande au centre de chaque biscuit.

Duelos y Quebrantos

Cette recette apparaît dans la première page, en particulier au deuxième temps. Dans ce temps, Cervantes dit que Don Quichotte mange Duelos y Quebrantos tous les samedis. Cette recette est très simple et facile. INGRÉDIENTS: 1. Oeufs 2. Bacon 3. Jambon 4. Saindoux 5. Sel et poivre ÉTAPE: 1. Frire le jambon, le bacon et le saindoux 2.Battre les oeufs et mélanger. 3.Mettre le sel et le poivre. 4.Servir avec du pain et manger Préparé de Marta Vivo.

Ingredients: 500g minced veal 300g minced pork 1 bunch of spring onions one cupful yoghurt parsley, mint paprika pepper 30-40 vine or cabbage leaves , salt. Preparation: Fry the finely chopped onions in some of the oil and some water, stir the paprik a and take off the stove. Add the meat, rice, pepper, mint and finely chopped parsley. Pour over warm salted water and simmer until the water has been absorbed by the rice. Scaled the vine or cabbage leaves with salted hot water and put 1 tsp of the mixture on each leave. Roll together and arrange in a saucepan, pour over 3/2 cupful of warm water and 1 tsp fat, close with a lid and simmer on a low fire. When ready, pour over the beaten yoghurt and melted butter with stirred in paprika. Serve with vegetables. The same recipe may be used for stuffed peppers, eggplants and zucchini.

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Ingredients: 3/4 lb lean ground chuck 1/2 lb lean ground pork butt 4 cups 1/2-inch cut peeled potato cubes 4 large eggs (beaten) 1/2 cup feta cheese 1 large onion fine chop 1 Tsp fresh chopped oregano 1 Tsp fresh chopped oregano 3 Tsp flour 4 Tsp cooking oil 1/2 cup chopped green onion 1/2 cup chopped green onion Salt and pepper to taste chop1/3 cup crushed garlic fine 1 1/2 cup plain yogurt, 1/2 cup fresh chopped parsley 1/2 cup fresh chopped parsley Preparation: In a deep skillet, brown ground meat together in oil. Add onion, garlic, oregano , salt and pepper, cook for 5 more minutes. While this is cooking, mix eggs,yogurt, feta, and flour,well. Mix ground meat, potato, tomato, parsley together. Place in baking dish, and pour egg mixture over top. Sprinkle green onion on top. Bake for 1-hr covered at 350 deg.Then 1/2hr uncovered. Let rest for 10 minutes before serving.

Fried Bread Slices Ingredients: hard bread, 3 eggs, 1 cupful milk, 1.2 cupful sunflower oil. Preparation: Slice the bread into thin slices. Dip first in milk, then in the beaten eggs. Fry in hot oil. Serve hot, sprinkled with sugar, honey, jam, cheese or whatever topping you prefer.


2015—2018 Zespol Szkol w Czerwionce-Leszczynach POLAND

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Shopska Salad/ Salade Shopska Ingredients / Ingrédients: 1 onion, 500 gr tomatoes, 150-200 gr ripened cow or sheep cheese in slices, 1/2 dl oil, 1 small hot pepper, 1 cucumber, salt / 1 oignon, 500 gr de tomates, 150-200 gr de fromage de vache ou de mouton affiné en tranches, 1/2 dl d'huile, 1 petit piment, 1 concombre, le sel. …short introduction… The cultural heritage of this miners’ region in the south of Poland has been shaped by a couple of nationalities, mainly Poles and Silesians. Its cuisine bears traces of German and Austrian influences, as well as those of the Czech Republic, Russia, and the culture of the Borderlands. This last influence is due to the presence of those who were displaced from the east and settled in the area, bringing their own dishes with them. Although Silesia is far from the Baltic sea, the herring starter called hekele is highly popular here. Hekele is made with herring and a hard-boiled egg, with pickled cucumbers, mustard, onion, and pepper. A traditional "śląski łobiod" – Silesian dinner, as pronounced in the local dialect – begins with a thick broth served with home-made noodles. The main course comprises beef rolls stuffed with bacon, pickled cucumbers, and onion. They are accompanied by gumiklyjzy, the Silesian dumplings with a little indentation, made out of boiled potatoes and potato flour, and sweet and sour red cabbage salad. Each Silesian meal is accompanied with by fruit compote. For dessert, the Silesian speciality is a szpajza − a dessert made by adding sweetened

Preparation / Préparation: Peel onion and chop finely. Wash tomatoes, peel, cut into round slices, mix onion and tomatoes, pour over with oil, salt and add peeled cucumber cut into cubes. Mix all slowly, sprinkle with grates or crumbled cheese with small pepper cut into rounds. This delicious salad is a frequent accompaniment to maize flour dishes (cornbread, green vegetables pie), to baked or cooked potatoes. / Eplucher l'oignon et hacher finement. Laver les tomates, les peler, les couper en rondelles, mélanger l'oignon et les tomates, verser sur l'huile, saler et ajouter le concombre épluché coupé en cubes. Mélanger tout doucement, saupoudrer de grilles ou de fromage émietté avec un petit poivron coupé en rondelles. Cette délicieuse salade accompagne souvent les plats de farine de maïs (pain de maïs, tarte aux légumes verts), les pommes de terre cuites au four ou cuites.

Rice with chicken / Riz avec du poulet Ingredients: Chicken, 1 tomato, Paprika, Artichokes, Peas, 300 gr of rice Preparation: Cut the chicken in chunks and fry. Add the grated tomato and let it cook. Next, add a teaspoon of paprika and water (about 1 ¼ lt). Cook for 20 minutes, 10 if using a pressure cooker. Add rice, the artichokes cut in fours and the peas. Cook for 20 minutes, 10 if using a pressure cooker. Serve watery.

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Filled peppers with minced meat and rice / Poivrons farcis à la viande hachée et au riz. Ingradients / Ingrédients: 500gr. forcemeat, 1 onion, carrots, parsley cut finely, 1 cup rice, tomato paste, 1spoon red pepper, black pepper / 500 gr. viande hachée, 1 oignon, carottes, persil coupé finement, 1 tasse de riz, pâte de tomate, 1 cuillère de poivron rouge, poivre noir. Preparation: Mix products in a frying pan with oil. Frying them about 5 min. The peppers are cleaned from stems and fill them with the mixture. The filled peppers are put in a large tin. Add water the peppers stay under the water. The dish is boiled about 30min. / Préparation: Mélanger les produits dans une poêle avec de l'huile environ 5 min. Les poivrons sont nettoyés des tiges et remplis avec le mélange. Les poivrons fourrés sont placés dans une grande boîte. Ajouter de l'eau les poivrons restent sous l'eau. Le plat est bouilli environ 30 min.

White cheese with green peppers/ Fromage blanc aux poivrons verts Ingredients / Ingrédients: 2 kg. sheep's yoghurt, 250 gr. sheep's cheese, 100 gr. butter, 4 cloves garlic, Salt / 2 kg. yaourt de brebis, 250 gr. fromage de brebis, 100 gr. beurre, 4 gousses d'ail, sel. Preparation / Préparation: Strain the yoghurt in cheese-cloth for 10 hours. Grate the cheese and stir well together with the butter. Add the strained yoghurt, salt and the pressed garlic. Stir well to make it homogenous. Servir refroidi en forme de boules avec environ 5 cm de diamètre. / Filtrer le yogourt dans l'étamine pendant 10 heures. Râper le fromage et bien mélanger avec le beurre. Ajouter le yogourt filtré, le sel et l'ail pressé. Remuez bien pour le rendre homogène.

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INGREDIENTS potato starch one egg 1 kilo boiled potatoes

1. Mash your potatoes. Then put them in a large bowl and mix with one egg. Add as much flour as necessary. 2. Form the dough into small balls and put them into a big pot of salted and boiling water. When they come up to the surface leave to boil for additional 5 minutes.

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Tarator Soup / Tarator Soup INGREDIENTS (for one person)  slices of beef STUFFING  1 big onion (chopped)  1 cup of mustard  pickled cucumbers (cut into cubes)  2 slices of cheese  2 slices of bacon

Sauce:  Ingredients:  250 ml 12% sour cream  2 spoonful flour  Method: Pour sour cream into a pan, add the flour and mix. Pour the liquid into the container with meat rolls.

1. Cut the meat into slices. 2. Beat them into thin slices and smear with mustard. 3. Sprinkle with herbs and salt. 4. Put some stuffing in the middle of each slice and roll them. 5. Put on hot oil and fry for about 10 minutes. 6. Pour some cold water and cover it with a lid. 7. Set the oven on low heat and simmer it for about one and a half hour.

Ingredients / Ingrédients: 1 large cucumber, grated, 1 ½ cups yoghurt, 1 tablespoon olive or sunflower oil,, 3 cloves garlic, grated, 1 small onion, sliced very thinly, 2 tablespoons fresh dill, chopped, ¼ ½ cup water, 2 tablespoons finely chopped walnuts. / 1 gros concombre, râpé, 1 ½ tasses de yaourt, 1 cuillère à soupe d'huile d'olive ou de tournesol, 3 gousses d'ail, râpées, 1 petit oignon, tranché finement, 2 cuillères à soupe d'aneth frais haché, ¼ tasse d'eau, 2 cuillères à soupe finement hachées noix. Preparation: Mix cucumber and onion in a serving bowl. In a jar, shake /mix together the yogurt, water (to desired thickness), oil, dill, and garlic. Pour over cucumbers and onions. Garnish with chopped walnuts and serve. Makes 2-3 servings./ Préparation: Mélanger le concombre et l'oignon has a service bowl. Dance a bocal, mélanger / mélanger ensemble le yogourt, l'eau (jusqu'à l'épaisseur désirée), l'huile, l'aneth et l'ail. Verser sur les concombres et les oignons. Garnir de noix hachées et servir. Pour 2-3 portions.

Trahana / Trahana Ingredients / Ingrédients: Butter, a tablespoon olive oil, Cheese, ½ tea cup of Trahana, 4 cups water / Beurre, une cuillère à soupe d'huile d'olive, fromage, ½ tasse de thé de Trahana, 4 tasses d'eau. Preparation/ Préparation: Bring the water and olive oil to boil. Add the trahana and stir constantly for approximately 10 - 15 minutes. Add a little tomato paste and salt to taste. Serve with grated romano cheese. Porter l'eau et l'huile d'olive à ébullition. Ajouter le trahana et remuer constamment pendant environ 10 à 15 minutes. Ajouter un peu de pâte de tomate et saler au goût. Servir avec du fromage râpé.

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INGREDIENTS 1 head of red cabbage 1 onion (large, chopped) 3-5 slices of bacon (diced) 1-2 tsb vinegar Sugar, pepper, salt

A soup on an vegetable-meat brewing or vegetables with mushrooms (dry ones too). This soup can be prepared from variety types mushrooms (Polish: pieczarkowa, borowikowa, kurkowa).

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The main ingredients are: sweet white bread and ground poppy seeds boiled in milk with butter. Other important ingredients: dried fruit (figs, raisins, apricots, dates). It can be flavored with sugar, honey, vanilla, cinnamon and rum. The bread is cut into thin slices and layered into a bowl. After each layer, the sauce of the boiled poppy seeds, with flavoring and nuts, is poured so that the bread is well soaked. The top is decorated with some extra nuts and fruit. The dish is s erv ed c ol d , at l e as t s ev e ral hours after preparation.

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Jelly from red berries and vanilla sauce Ingredients: 500 gr of red berries 2 teaspoons of cornstarch 125 ml blackcurrant juice 125 ml of cherry juice 50 gr of sugar 2 tablespoons of cassis liqueur ½ vanilla pod, 1 slice of ginger 1 pinch of cinnamon 1 strip of untreated orange peel

(Silesian: wodźůnka) or brotzupa is a Silesian soup made from stale bread, water or milk. Traditionally, wodzionka is prepared by soaking a two or three day stale bread in water or broth and adding garlic, bay leaves, pepper and other seasonings, fried bacon, and lard or butter.


For the jelly, stir the cornstarch with 5 tablespoons of blackcurrant juice . Boil the rest of the fruit juice and the sugar in a saucepan, stir in the cornstarch and make it simmer gently for 2 minutes. Remove the pot with the juice mixture from the heat. Add the vanilla pod, cinnamon, ginger and orange peel and stir in the cassis liqueur. Leave the spices for 10 minutes. Meanwhile wash the red berries (you can take black currants, blueberries, raspberries or gooseberries). Pour the juice mixture through a sieve into a bowl, add the berries and leave the jelly for 20 minutes.

Performed by: Robert Konopacki

(Polish: żurek, zakwaszona zupa mączna) it is a based on sourdough from wholemeal rye flour which has a c harac teri stic sour flavor. It can be whitened by milk or sour cream. Prepared in conjunction with the decoction of bones and vegetables. Or cooked with sausages. (wędzonym boczkiem wieprzowym, żeberkami, ogonem wieprzowym).

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Green beans Ingredients:


6oo gr of green beans, fresh or frozen Two small onions, chopped into pieces 30 gr of butter Season with salt, pepper and savory at




ENTRÉE / STARTER Oeufs mimosa au crabe / Oeufs Mimosa with crab


INGREDIENTS : 4 Personnes: 50g de fromage frais /50g of fresh cheese 4 oeufs /4 eggs 75g de crabe /75g of crab Salade /Salad: 2 cuillères à soupe d'huile d’olive /2 spoons of olive oil 1 bouquet de ciboulette /1 mixture of chives 1 cuillère à café de paprika /1 little spoon of paprika un peu de persil /parsley 2 radis /2 radishes

Wash fresh beans, cut off ends and put them into salted boiling water. Frozen beans can be put into boiling water without further preparation. After 8 minutes of cooking, drain the beans through a sieve. Put the butter into the pot, melt it and add the chopped onions. Let them fry at medium heat, but do not let them turn brown. Return the beans to the pot and toss them, then season with salt and pepper, savory at will. Eat beef rolls and green beans with parsley potatoes or buttered noodles.

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 After dabbing meat dry, spread mustard on the

slices and season them with salt and pepper.  Spread the cucumber, bacon strips and onion pieces over the meat slices, add the cucumbers.  Roll up the slices as closely as possible and fix with a toothpick, a roulade needle or kitchen yarn.

 Heat the butter lard in a saucepan, fry rolls vi-

gorously for about 10 minutes, then add tomato paste and deglaze with red wine. Pour in the vegetable stock, make it boil and cover with the lid, stew for 1 1/2 hours at low heat.  After that time remove roulades from the roasting stock, remove toothpicks or needles, keep warm.  With the roasting stock, 3 teaspoons of flour and water prepare a sauce, make it boil again and season with salt and pepper.  Arrange roulades and gravy on a plate.


Etape 1 /Step 1 Faites cuire les 4 oeufs 10 min, dans de l'eau que vous aurez fait bouillir au préalable. Passez-les ensuite sous l'eau froide afin de les refroidir puis enlevez la coquille. Coupez ensuite vos oeufs dans le sens de la hauteur. Séparez ensuite les jaunes des blancs puis écrasez les jaunes. Cook the 4 eggs for 10 minutes in hot water. Then put them under cold water to cool and remove the shell. After, cut your eggs in the direction of the height. Then separate the yolks from the whites and crush the yolks. Etape 2 /Step 2 Dans un bol émiettez le crabe et mélangez-le au fromage frais et aux jaunes d’oeuf. Ajoutez également le persil que vous aurez découpé finement au préalable. In a bowl, crumble the crab and blend it with the fresh cheese and eggs yolks. Once you have cut the parsley into little pieces, add it. Etape 3 /Step 3 Découpez finement la ciboulette et ajoutez la dans le bol, puis mélanger le tout. Garnissez ensuite les blancs d’oeufs que vous avez vidé avec la préparation, puis saupoudrez le tout avec le paprika. Cut the mixture of chives in little pieces. Then, add the mixture in the bowl and mix it up. Fill eggs white with your preparation. Then, sprinkle the eggs with some paprika.

Etape 4 /Step 4 Vous pouvez également rajouter un peu de radis que vous aurez finement découpé, sur la préparation Add some radish. Etape 5 /Step 5 Vous pouvez accompagner vos oeufs mimosa avec quelques feuilles de laitue If you want, you can eat your dish with salad and olive oil.

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Boeuf Bourguignon / Beef Bourguignon

INGREDIENTS : 4 personnes: 600 g de bourguignon /600g of Beef Bourguignon 4 oignons /4 onions 4 carottes /4 carrots Pommes de terre /Potatoes Salade /Salad: 1 bouquet garni /Bouquet garni 1 bouteille de vin rouge /1 bottle of red wine 100 g de beurre /100g of butter Sel /Salt Poivre /Pepper

        

Ingredients: 4 thin slices of beef (à 200 gr) 100 gr smoked bacon (cut into strips) 4 onions (peeled and chopped) 2 gherkins (split lengthwise) Medium hot mustard to spread 250 ml of red wine (dry) 20 gr of butter or butter lard 1 tablespoon of tomato paste 500 ml of vegetable stock

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In a pot boil poultry stock with asparagus, add one pinch of sugar, salt, pepper and the lemon juice. Simmer for about 30 minutes at low heat, then pour the asparagus stock through a sieve and filter out all solid ingredients. Make a roux of flour and melted butter (take care not to produce lumps, use a whisk!) and slowly add the asparagus broth with stirring. After mixing the egg yolk and the cream, stir slowly into the soup. Finally season with fresh grated nutmeg, Worcester sauce and parsley.

Vanilla sauce Ingredients: A. 500 ml of milk B. vanilla pod C. 500 ml of cream D. 100 gr of sugar E. 2 sachets of vanilla sugar F. 6 egg yolks G. 4 eggs H. Berries or chocolates for garnish Cut the vanilla pod lengthwise and scrape out the pith. Make the milk, cream, vanilla seeds and pods, vanilla sugar and half of the sugar boil in a saucepan. Beat the egg yolks, the eggs and the remaining sugar with a pinch of salt in a metal bowl until lightly frothy. Gradually add the boiling hot vanilla milk and continually stir with a whisk. Heat the vanilla milk in a hot water bath for 5 to 10 minutes, while removing it steadily from the bowl wall with a flexible spatula. Only heat the vanilla milk to 80 ° C. Immediately pour the vanilla sauce through a sieve, allow to cool, stirring occasionally. Keep cool until served. Serve the red grits with the vanilla sauce and garnish as desired with sugar-dipped berries or chocolates.

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Etape 1 /Step 1 Couper la viande en petits cubes, enlever les gros morceaux de gras. Cut the meat in little pieces, remove the large fat pieces. Etape 2 /Step 2 Couper l'oignon en morceaux. Le faire revenir dans une poêle au beurre. Une fois transparent, le verser dans une cocotte. Cut the onion in pieces. Brown them in a frying pan. Once transparent, put them in a cooker.

Etape 3 /Step 3 Faire la même chose avec la viande mais en plusieurs fois, jusqu'à ce que tous les morceaux soient cuits. Les ajouter au fur et à mesure dans la cocotte. Ajouter du beurre entre chaque fournée. Do the same thing with the meat several times, until all the pieces are cooked. Put them in the cooker little by little. Add butter regularly. Etape 4 /Step 4 Quand toute la viande est dans la cocotte, déglacer la poêle avec de l'eau ou du vin et faire bouillir en raclant pour récupérer le suc. Saler, poivrer, ajouter au reste. When all the meat is in the cooker, put some water or wine in the frying pan and make it boil to extract what is left. Add salt and pepper. Etape 5 /Step 5 Recouvrir le tout avec une partie du vin et faire mijoter quelques heures avec le bouquet garni et les carottes en rondelles. Pour some more wine onto the mixture, add the “bouquet garni” (herbs) and the pieces of carrots and let it simmer over a gentle heat. Etape 6 /Step 6 Le lendemain, faire mijoter au moins 2 heures en plusieurs fois, ajouter du vin ou de l'eau si nécessaire. The following day, simmer it at least 2 hours, add some more wine or water if necessary. Etape 7 /Step 7 Ajouter les pommes de terre et la salade pour accompagner le plat. Add the potatoes and prepare a salad to serve with the meal.

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Note de l'auteur /Authors note Le secret est de bien faire revenir la viande à feu fort pour qu'elle soit très dorée voire presque noire. Plus le plat aura mijoté très doucement avec des phases de repos, meilleur il sera (3 jours c'est encore mieux). The secret is to cook the meat over high heat so that it is very golden or almost black. The more the dish has simmered very slowly with phases of rest, the better it will be (3 days is even better).

DESSERT / DESSERT Crumble chocolat-banane/Chocolate-banana crumble Nous vous avons concocté un délicieux dessert et maintenant, regardez notre vidéo et n’hésitez pas à tester cette recette! We have prepared a delicious dessert for you, so now have a look at our video and don’t hesitate to try this recipe!

Menu prepared by the French team

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A typical German meal ***** Menu ***** Asparagus cream soup ----Beef rolls with beans ----Jelly from red berries with vanilla sauce *****

Starter: Asparagus Cream Soup Ingredients: 500 gr asparagus (white or green) with bowls or end pieces 1 l of poultry stock 1 egg yolk, 150 ml of cream 30 gr flour 50 gr butter 1 splash of Worcester sauce Season with salt/pepper, sugar, nutmeg , parsley, lemon juice.

Some healthy recipes  

Les recettes traditionelles

Some healthy recipes  

Les recettes traditionelles