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Starter : Risotto with asparagus and ham

Main course :Sicilian Cutlets Salad : Nicoise salade with a Greek touch! Dessert : Assortment of desserts; Cannoli and panellets


INGREDIENTS: •400 g asparagus •1/2 a small onion, finely sliced •350 g risotto rice •3 large knobs of butter •100 g smoked bacon, diced •grated Parmesan •½ glass dry white wine •The water the asparagus was cooked in, topped off with vegetable stock to make 1 litre,simmering •Salt and white pepper to taste


METHOD: 1. Bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot. Prepare the bacon, asparagus and onion. 2. In a pot, heat the butter on medium heat. Then add the bacon until it is almost crisp, 3-5 minutes. Add the asparagus and stir to combine with the bacon. Continue cooking, 4-5 minutes. 3. Add the rice. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.


•Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. • Keep adding the broth, 1 ladleful or so at a time, letting it absorb each time, until the rice is creamy but al dente. • Stir in the parmesan plus black pepper to taste.


ORIGINS Cotoletta is an Italian word for veal breaded cutlet. Cotoletta alla milanese (milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked "bone-in". It is fried in clarified butter or olive oil and traditionally uses exclusively milk-fed veal. Cotoletta alla palermitana (palermitana because it takes origin from Palermo, Sicily) is similar to a milanese but the veal is brushed with olive oil instead of butter, and then grilled instead of being deep fried. The breadcrumb is very often mixed with parsley and/or Parmesan cheese. This cutlet is the only one among its "sisters" (tonkatsu, schnitzel, milanese, American style breaded meat, etc.) that does not have eggs in


INGREDIENTS: •500 g veal cutlet •200 g breadcrumb •2 tbs parmesan •Salt and pepper to taste •parsley


Method: Trim away any fat, and nick the membranes lest they contract and make the cutlets curl while cooking. Flatten them out between the palms of your hands, dip them in the olive oil, dredge them in the bread crumbs seasoned with salt, pepper, parmesan and parsley, pressing down to make sure the crumbs stick, and shake them gently to remove excess.


Arrange the cutlets on a baking tray and cook in a preheated oven (200°) for about 10‘, turning once so both sides brown, and serve hot with salad.


Recipe of ‘Salad Nicoise’(salad from Nice in France)

Ingredients 

   

400g of green beans(French beans) 8 anchovies 12 black olives(without stone) 3 eggs 3 tomatoes


UTENSILS Utensils:     

Salad bowl Pan Knife Board of cut Colander


1.Eggs

Put eggs in boiling water during 10 minutes, remove eggshells and cut them in slices


2. Green beans

ď‚ž

Dry green beans


3.tomatoes

Wash and cut tomatoes into slices


4.anchovies ď‚ž

Dry and cut anchovies into two.


5. Mix ď‚ž Add

tomatoes, anchovies, green beans, olives and vinaigrette* ď‚ž Cool until the moment of serve


How to make *Vinaigrette* 

Ingedients:

3 tbsp of oil 1 tbsp of wine vinegar ½ tbsp of mustard Salt Pepper

   


Utensils

Bowl  Table Spoon 


1. Put 3 tbsp of oil, 1 tbsp of wine vinegar, and ½ of mustard, add a pinch of salt and a pinch of paper


2.MIX

Mix

OUR PROJECT’S CREATIVE TOUCH : REPLACE ANCHOVIES WITH GAVROS MARINATOS”(Greece)


Cannoli are Sicilian pastry dessert. They are well known all over the country and consist of a hard outside (the “rind�) and of a filling of ricotta or chocolate cream. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found south of Palermo, Sicily.


For 20 cannoli (stuffed pastry rolls) Ingredients for the “rids”: •250 g white flour •1 knob lard •½ teaspoon bitter cocoa • a pinch of salt • a tbs sugar • ½ glass Marsala wine (or dry white wine) •Eggwhite •Oil for deep frying


The filling for the ricotta cream: •500 g “ricotta cheese” •150 g sugar •100 g of chopped chocolate


The filling for the chocolate cream: •1 l milk •100 g starch •4 tbs bitter chocolate •12 tbs sugar

To garnish: •Icing sugar •Cinnamon powder


To prepare the “rind�, put 250 gr. of flour on the working surface, shape it into a mound and make a hole in the centre where you will put the lard, the salt, the sugar, the bitter cocoa and enough wine to get a solid dough. After kneading it, let it rest for 1 hour wrapped in a towel. Roll the dough out with the rolling pin so as to get a thin sheet.


Cut many disks 10 cm across out of the sheet, then roll the disks round the traditional cylinders (stainless steel cylinders, 13 cm long and 2 cm across), sealing the joints well with egg white. Fry them in hot boiling oil until both inside and outside are brown in colour. Let them drain on some kitchen paper, then slide the cylinders out. Cooled shells can be placed in an airtight container and kept for up to 4 weeks.


To prepare the filling for “ricotta” cream: Drain the ricotta in a colander for about two hours, then put it in a bowl and knead it with the sugar and the chopped chocolate. When blended well, stuff the “rinds” with it.


To prepare the filling for “chocolate� cream: Mix together sugar, bitter cocoa and starch, then add the milk gradually. Bring to a boil in a moderate heat, then reduce heat and simmer, whisking, for 2 minutes. Remove from the flame and cool to room temperature while whisking continuously then stuff the rind.


You should only fill them immediately or up to 1 hour before serving. Dust with icing sugar and cinnamon powder to garnish when serving.


(SPAIN)


1 kg grated almonds

850g of sugar

400 g boiled potato with skin

1 yolk of egg

1 lemon grated

100g of grated coconut

0.5 kg of nuts


•

In a bowl, put the grated almonds, sugar, cold potato, the egg yolk and lemon scraping. Everything is mixed. To find out if you watch the dough is not sticking to fingers or not, you can make the balls.


•

For the pine nuts you should stick to wet. You have to do it first and then you can paste.


•

For the coconut, take 300g and add it into the batter and mix it up.


•

For those of almonds add an almond on top.


•

For the chocolate put chocolate or cocoa, then you should add and mix the dough and leaving a darker color.


•

When they were put on a plate covered with flour in the oven. There is no specific time or temperature, they should only be crispy on the outside and soft inside.


WHO PARTICIPATE IN THIS PROJECT ?

6 European countries participate in 'COOKING THE FOUR SEASONS' project. Let's locate them !

ENGLAND WarwickFRANCE Tinqueux SPAIN Vilanova i la Geltr첫

POLAND Michalowie

ITALY Giarre

GREECE Corinth


Summer


Our favourite E-Twinning Summer menu Starter :Various seafood tapas or mezes: taramosalata ,gavros marinatos, sip委a a la bruta ,rossenjat

Main course :Gemista Salad : Greek salad accompanied by filo pastry with goat cheese! Dessert :Caprese cake served with Greek yoghurt ice-cream



THE GREEK SUSHI


INGREDIENTS

 ½ red pepper, finely chopped  ½ green pepper, finely chopped  1kg anchovies  ½ yellow pepper, finely chopped  3-4 tbsps parsley, finely chopped  1 ½ cups vinegar  2 cups olive oil  6-7 cloves garlic  Salt, pepper


DIRECTIONS Remove the head and gut the anchovies. Wash them very well under cold running water and leave them in a colander to drain. Sprinkle with salt, pour the vinegar over them and leave them for 5-6 hours. Then, remove their backbone and tail easily. Drain and discard the liquid.


Mix the pepper, garlic, parsley, salt and peppers together. Put the anchovies in layers in a glass bowl with a lid, sprinkling each layer with the mixture of the peppers, garlic and parsley. Drizzle olive oil over the fish fillets to cover. Refrigerate and eat within 10-15 days.


INGREDIENTS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

cuttlefish (one kg) parsley 2 cloves of garlic 6 ripe tomatoes 2 onions 5/6 medium potatoes 1 glass of white wine white pepper water 1 bay leaf olive allioli 1 serving of grated chocolate (optional)


PREPARATION: To begin, place the squid in a saucepan with cold water and let it cook until it starts boiling. Then, cut it into cubes, put them in a pan with the diced onions, diced tomatoes, the sliced ​garlic, bay leaf, peeled and shredded potatoes, a little oil, white wine , pepper and water, cover the pan and let it cook. When it is ready, add the chopped chocolate, remove from the heat, stir well and let it stand for a few minutes. And finally, put a little garlic in the bottom of dish and place the potatoes with the squid on the plate and garnish with a little chopped parsley.


-400 gr. number 1 of noodle. -2 big Cuttlefish. -400 gr. peeled shrimp. -A head of garlic. -1 green or red pepper. -A red capsicum. -2 ripe tomatoes, peeled and seeded. -Finely chopped parsley. -1.5 liters of fish stock. -100 ml of old wine. -Garlic and Oil. -Olive oil. -Salt.


In a normal pan put oil and throw in it the garlic, peeled and chopped very small. Just when start to overgild cuttlefish cut into small squares and the water is lost. It is when you add the peppers cut into small squares. After about 5 minutes add the finely chopped tomato. Then you let go to confit sauce. When the water is lost add the mellow wine confit and follow it. In the last hour add paprika and parsley. In total, the sauce will cook in a half an hour or 45 minutes. Put the fish stock to heat until it boils. Take the pan to make rice, add a dash of olive oil and sprinkle the noodles. Overgild them slowly until well toasted, stirring them with attention that it will not be burned. Then add the sauce and broth boiling well. Leave to cook over high heat about 7 minutes and put it in the oven with a grill 4 to 5 minutes for the noodles Temple. Serve with garlic and oil.


-The sauce you can make ready the night before. -If the squid are fresh and you like it, add the sauce at the end of the spleen pass through a fine sieve.


SUMMER MAIN COURSE GEMISTA (STUFFED VEGETABLES)(GREECE)

3O JUNIOR HIGH SCHOOL OF CORINTH


GEMISTA (STUFFED VEGETABLES)

This vegetarian dish is a classic Greek summer food. It’s really popular all over Greece and is often accompanied by feta cheese.


              

Ingredients: 4 tomatoes 3 peppers 2 eggplants 3 courgettes 17 tbsps long grain rice 5 courgette flowers Half a bunch chopped mint 1 bunch chopped parsley 1 big onion 100 g feta cheese ,grated 3 potatoes 3 cups olive oil salt pepper


Method: 

Wash the zucchini flowers and remove their stamens. Put them in a pan.




Wash all vegetables thoroughly. Slice the top of each vegetable.




Use a spoon to remove most of the interior of the tomatoes leaving only a minimum amount of flesh next to the skin, to help the tomato maintain its shape.Put the flesh of the tomatoes in a large bowl.


Slice the top of two peppers and remove the seeds and the white flesh. Again don’t throw away the tops that you have cut off.

Cut a thin layer lengthwise from the eggplants and courgettes and scoop out the insides.




Then put all the vegetables in the same pan and their flesh in the bowl. Don’t throw away their layers that you have cut off.




Grate the onion, the flesh of the vegetables that you have put in the bowl, a potato you have peeled and a pepper.




Then, add the rice, the mint, the parsley, the salt, the pepper, the grated feta cheese and a cup of olive oil and stir thoroughly. Make sure the mixture is juicy before you place it in the vegetables. If not, add some water.




Fill the vegetables you have put in the pan with the stuffing, up to two thirds. Close the tops of the vegetables with the tops that you originally cut off. Remove the peel of the potatoes and cut them into big slices. Put them in the pan, too. Add salt, pepper, the rest of the olive oil and three cups of water.




Bake in a pre-heated oven at 180oC for an hour and fifteen minutes.


Good Appetite!

OUR PROJECT’S CREATIVE TOUCH: TOUCH GEMISTA CAN BE MADE WITH SAUSAGE MEAT LIKE THEIR ’RELATIVE’ TOMATOES FARCIES (FRANCE)


        

Two Tomatoes One Cucumber One Onion Olives Olive oil Feta cheese Oregano Salt One green pepper


ď‚Ą

First of all,we wash our vegetables very well.


ď‚Ą

Then ,we peel out the onion and cucumber and chop the tomatoes coarsely, placing them in a bowl.


ď‚Ą

Afterwards, we slice the cucumber, onion and peppers and add them in, too.


ď‚Ą

Finally, we put a large piece of feta cheese on top. We sprinlke with olive oil ,salt and oregano and add the olives. We give everything a good toss and‌our salad is ready to be served!!!


OUR PROJECT’S CREATIVE TOUCH: TOUCH THE GREEK SALAD CAN BE ACCOMPANIED WITH FILO PASTRY WITH GOAT CHEESE”(FRANCE)


FILO PASTRY WITH GOAT Serves : 4 Preparation Time : 10 min Cooking Time : 7 min Total Time : 17 min Oven Temperature : 180°C You will need : ● 4 filo pastry sheets ● Thyme ● 8 little soft goat cheese


STEP 1: Cut the 4 filo pastry sheets in 2 semicirles. Put it on a plate and set a little soft goat cheese in the middle of it and dust this with thyme !

TIP : You can add some honey !


STEP 2: Fold them, so as to do triangles.


STEP 3: Preheat the oven to 180째C


STEP 4: Put them on a baking tray and brush with olive oil.


Step 5: Bake 7 min until glazing!


Step 6 : Serve warm with lettuce.

Charlotte MAZOCKY and Marie DUPIN, collège Paulette Billa, Tinqueux. March 2013


Torta caprese is a traditional Italian chocolate and almondor walnut cake named for the island of Capri from which it originates. As it is made without flour it may be eaten by individuals following a gluten-free diet, such as those with coeliac disease. After baking, the cake has a thin hard shell covering a moist interior.


Ingredients: 250 gr butter at room temperature 250 gr chocolate 250 gr sugar 250 gr grinded almonds 120 gr egg yolks 220 gr egg whites Salt Icing sugar for dusting


Method •Preheat the oven to 180°C. •In a food processor finely grind together almonds and chocolate. Separate eggs. •In a bowl with an electric mixer beat the egg yolks and the sugar, then add to the first mixture.


•Add the vanilla and, finally, the egg whites, whipped to foaminess with the salt. •Spoon the chocolate mixture into a greased, lined 24cm cake tin. •Bake at 180° C for approximately 35 minutes


Dust with icing sugar before serving.

OUR PROJECT’S CREATIVE TOUCH: THE CAPRESE CAKE CAN BE SERVED WITH ICE CREAM YOGHURT (GREECE)


Greek Yoghurt Ice Cream

With Vanilla!!!


INGREDIENTS…!!! •200 gr. Milk

•1/3 teaspoon of

vanilla essence powder •4 egg yolks

•100 gr. honey + some

more for garnish •200 gr. low fat

strained yogurt


METHOD‌!! Step 1‌!!!

Pour the milk with the vanilla into a small saucepan. Put over medium heat and withdraw the pan just when the mixture begins to boil.


step 2‌!!! Beat the yolks with the honey at medium speed until the mixture gets fluffy. Then, gradually add the hot milk to the yolk mixture ,whisking at


Step 3..!!! Put the mixture into an empty saucepan and stir constantly over medium heat until it thickens slightly, Tranfer it into another pot and let it cool


Step 4‌!!!

Then, add yogurt and stir well. Put the mixture in a metal freezer container and place it in the freezer. Every 20 minutes take it out and whisk it to stay fluffy and not have icy granules. Repeat this process 6 times


EXTRA TIP‌!!! Serve in bowls, sprinkling with chopped walnuts, ground cinnamon and a little honey on top.


WHO PARTICIPATE IN THIS PROJECT ?

6 European countries participate in 'COOKING THE FOUR SEASONS' project. Let's locate them !

ENGLAND WarwickFRANCE Tinqueux SPAIN Vilanova i la Geltr첫

POLAND Michalowie

ITALY Giarre

GREECE Corinth

Our favourite etwinning Spring and summer menus  

spring and summer menus

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