2. SCHOOL PARTNERS
Gabriele Schürmann Isabelle Lévêque
Lessing-Gymnasium und Lessing-Berufskolleg, lycée professionnel Edouard herriot, SAINTE
Düsseldorf, Germany SAVINE, France
Ursula Linck
Rochus-Realschule plus, Bingen, Germany
Pedro neves (FOUNDER) Anna Chiara Marcialis,
Agrupamento de Escolas de Sardoal, Sardoal, liceo scientifico " Pitagora", Isili, Italy
Portugal Marcella Busia
LICEO GRAMSCI OLBIA, OLBIA, Italy
Danuta Banasik
Berna Selcan Zespół Szkół Miejskich nr 1 Publiczne Sportowe
ORDU İL MİLLİ EĞİTİM MÜDÜRLÜĞÜ, Ordu, Turkey Gimnazjum nr 5, Kędzierzyn-Koźle, Poland
Emine Çağ Kamila Strzemińska
Burdur Anadolu Lisesi, Burdur, Turkey Zespół Szkół w Męcince, Męcinka, Poland
Magdalena Jermacz
Zespół Szkół Zawodowych w Piszu, Pisz, Poland
Małgorzata Kielan
Angelė Makauskienė Akademia Małych Geniuszy- Przedszkole
Niepubliczne oraz Punkt Przedszkolny, Poznań,
Židikų Marijos Pečkauskaitės vidurinė mokykla, Poland
Židikai, Lithuania
2

3. Menu
Soups and starters 4-13
Meat and Fish dishes 14-19
Salads and Pastas 20-24
Fruit and dessert 25-38
3

4. Chicken soup (Poland)
Ingredients:
•40 dag beef
•Chicken
•3 Carrots,
•1 parsley,
•celery,
•Onion
•Choped parsley
•Pepper and salt
•noodles
Preparation:
Wash beef and chicken and put them into a pot,add
some water and boil them.
Peel and wash the vegetables
Scorch the onion
Put all the vegetables to the pot.
Boil them 45 minutes on the small fire.
Add some salt and pepper
Boil noodles on the other pot.
In the end put everything into plate and pour some
parsley
4
Soups and Starters

5. Fish soup (Portugal)
Ingredients:
•Fish of your choice , 500 grs cockle
•1 onion , 3 spoons of olive oil
•1 tablespoon chopped fresh parsley leaves, 1 bay
leaf
•2 garlic cloves , 1 glass white wine
•2 tomatoes
•50 grs de vermicelli , slices of bread, dried in the
oven
•Salt and pepper , paprika (if you like it), grated
cheese (if you like it)
Preparation:
Boil the fish in water seasoned with salt and pepper.
Save the boiled fish water. In a pot, heat the oil, add
the cockle and then take it from the shell. Save the
water from the cockle.
Heat the oil, chop the onion and let it cook. Add the
parsley, the bay leaf and the crushed garlic cloves.
Let it stew and add the boiled fish water.
Add the wine and the water from the cockle and let
it boil. Put the tomato, peeled and sliced.
Let everything boil. Before serving, add the
vermicelli, cut in slices, the fish, the cockle and the
paprika. Taste it and season if needed.
Serve the soup with small slices of bread, dried
.
5
inthe oven and with grated cheese, if you like it
Soups and Starters

6. Sour barley soup (Poland)
Ingredients:
3 white sausages
one celery,carrot and parsley
1.5 cups of bag of white borscht
2 cloves of garlic
bay leaf
salt, pepper
half a cup of cream
One onion
Preparation:
To 1.5 l of boiling water put the sausages, garlic
clove, bay leaf, peeled greens and onions. Boil
them,spice salt and pepper and continue
cooking this soup until the sausages and the
vegetables are soft. Take out sausages, strain
brewing and boil it again. Pour the soup, boil
and mix. Add cream, crushed clove of garlic,
spice salt and pepper
You can serve this soup in bread and decorate it
halves of the eggs.
6
Soups and Starters

7. LENTIL SOUP (Turkey)
Ingredients:
• 2 cups red lentils
• 5 cups water
• 2 onions
• 1 tea cup vegetable oil
• 1 tablespoon tomato paste
• 1 spoon sweet paprika
• 1 spoon dried mint
Preparation:
Firstly cut the onions.Roast with oil.Wash the lentils.
Put the lentils, tomato paste and roasted onions into
the saucepan.Then add the boiling water for about
10 minutes. Use the blender and then boil it again.
If you want, add mint, salt, and red pepper.
7
Soups and Starters

8. Tomato soup "pomidorowa"
(Poland)
Ingredients:
• 8 tomatoes, coarsely chopped
• 1 large onion, sliced
• 2 tablespoons butter
• 1 cup water
• 5 cups beef broth or 5 cups chicken broth
• 2 tablespoons instant flour
• 1/4 cup cold water
• salt
• 1/2 teaspoon sugar
• 1/2 cup sour cream
• 1 tablespoon fresh dill, chopped
Preparation:
• 1 Place the tomatoes, onions, butter and 1
cup water in a sauce pan and cook until
the vegetables are soft.
• 2 Rub mixture through a sieve or food mill.
• 3 Place in a soup pot, add broth and heat.
8
Soups and Starters

9. Barszcz (beetroot soup) (Poland) Melt 1/3 cup butter in a separate skillet over
medium heat. Saute onions in butter until tender,
approximately 5 minutes. Stir in tomatoes, reduce
Ingredients: heat to medium low, and simmer for 15 minutes.
Remove 1/2 cup of sauce from skillet, and set
6 cups water aside. Stir half of the cabbage into the skillet with
• 3/4 tablespoon salt remaining sauce, and continue simmering 5
minutes more, or until tender.
• 1/2 cup finely chopped carrots
• 1/4 cup chopped green bell pepper,
divided
• 1/2 stalk celery, chopped
• 1 medium beet
• 1/2 cup canned peeled and diced
tomatoes
• 3 potatoes, quartered
• 1/3 cup butter
• 1/2 cup chopped onion
• 1 1/2 cups canned tomatoes
• 3 cups finely shredded cabbage, divided
• 1/4 cup heavy cream
• 3/4 cup diced potatoes
• 1 tablespoon dried dill weed
• 1/4 teaspoon ground black pepper to taste
• salt and freshly ground black pepper to
taste
Preparation:
Place water, salt, carrots, 1/2 of the bell pepper,
celery, beet, tomatoes, and quartered potatoes in a
large stock pot over high heat. Bring to a boil.
9
Soups and Starters

10. YOGHURT SOUP (Turkey)
Ingredients:
•Rice......... 1/3 cup
•Water...... .4 cups
•Salt.......... 2 teaspoons
•Flour......... 3 tablespoons
•Yogurt.......1 2/3 cups
•Egg........... 1 ea.
•Butter........4 tablespoons
•Mint...........1 ½ tablespoons
Preparation:
Wash the rice and place in a saucepan together
with water and salt and cook for about 30 minutes,
until tender. Blend the flour into yogurt in a separate
dish, break in the egg, mix and warm the mixture by
adding a couple of spoonfulls of the hot soup.
Gradually add the yogurt mix to the saucepan,
stirring continously and keep stirring until it comes
to boil and then cook for 10 minutes. Melt butter or
margarine in a pan, add mint, stir a couple of times
and remove from heat and slowly sprinkle over the
soup.
10
Soups and Starters

11. Soup of “Caldo Verde" (Portugal)
Ingredients:
•1/2 kg of potato
•1 sauce of spouts
•1 sausage
•2 L of water
•5 spoons (soup) of olive oil
•Salt
•Pepper
Preparation:
Pour in water in a large sauce. Stir in the
potatoes and cook them. When they are mushy,
mash them with a blender. Over medium heat, add
the salt , pepper and the julienned kale . Let it boil
for 15 minutes and add the previously sliced
sausage. Stir in the olive oil and serve at once.
11
Soups and Starters

12. STUFFED WINE LEAVES IN Preparation (cont.):
After all the leaves are stuffed, cover the entire surface with a
layer of leaves and pour water, the remaining olive oil and lemon
OLIVE OIL (Turkish: yaprak juice over and cook on moderate heat. When the leaves become
tender remove from heat, and put on a serving plate. Decorate
sarma) the plate with lemon slices, and serve .
Ingredients:
•1/2 Kg. Wine Leaves Picked In Brine
•1/2 Kg. Rice
•7 Medium Onions
•1 1/2 Glasses Olive Oil
•4 Glasses Water
•2 Tablespoons Currants
•2 Tablespoons Pine Nuts
•1 Bunch Dill
•1 Bunch Parsley
•Salt, Black Pepper And Spices
Preparation:
Place the wine leaves in boiling water to remove the
salt. Put 1/2 glass olive oil and chopped onions into
a pan and saute over moderate heat while stirring
with a wooden spoon, add washed rice and
continue to stir. Add water, spice, salt, chopped
parsley and dill, black pepper, currants and pine
nuts. Pour in 1/2 glass olive oil and cook gently
while still stirring. Put aside to cool. Cut off the
stalks of the leaves and place stalks at the buttom
of the pan, over these, put one layer of wine leaves.
Place 1/2 tablespoon of the filling on each leaf, roll
and line up in the pan.
12
Soups and Starters

13. Eggs casserole (France)
1. Ingredients: (for 2 people)
• 2 eggs
• Butter:20g(for ramekin)
• Salt
• Pepper
2. Buttering the ramekins
• Melt butter in a bain-marie sauce
• Take a brush
• Brush the edges and bottom of the ramekin
3.Preparation eggs
• break the eggs into the ramekins
• check that there is no shell
4.Mark the eggs cooking
• quarter fill a pan with water
• Bring water to a boil
• once the water bring to a boil put the ramekins
in the “sautoir”
• when the white coagulates put the “sautoir” in
the oven at 200°C for 5-10 minutes
5.finish
• add a small spoonful of cream
13
Soups and Starters

14. Bigos ( Poland) Dice all the meat and fry it with diced onion on the pan with some
oil ( you can fry sausage and pork separately).
Add the fried meat into the pot with cooked cabbage and stew it on
Ingredients: a low flame, stirring from time to time.
Bigos ( Hunter’s Stew). You can add tomato puree, prunes and wine.
1 kg sauerkraut The dish is even better when reheated on the next day.
1medium white cabbage
½ kg Polish sausage
30 dag smoked becon or ham
½ kg pork meat (or 25 dag pork and 25 dag beef)
2 large onions
Additions:
Salt
Pepper
Bay leaves
Allspice
Garlic
A cup of dried wild mushrooms (pre- soaked for a
couple of hours)
Tomato puree:
1/2/ cup red dry wine or stock cubes
A handful of prunes
Preparation:
Chop white cabbage finely and boil for 15 minutes.
Pour out the water.
Cut the sauerkraut into small pieces and boil in a
little bit of water.
Mix white cabbage and sauerkraut together and cook
MEAT AND FISH
for about 2 hours at low heat.
14
Add salt, pepper, bay leaves, all spice and other
additions.
DISHES

15. Portuguese stew (Portugal)
Ingredients:
•Beef to cook;
•Half chicken;
•A pig's foot, ribs, spark;
•Ham, chorizo, sausage, pepperoni;
•Bacon salt, bacon;
•Ear flaps fresh and smoked;
•Portuguese cabbage (bunch) or heart;
•Carrots, potatoes, turnips;
•Salt and olive oil
Preparation:
In a large saucepan cook all meats in water.
Those which are salted must be soaked for a few
hours, only then can be put to bake.
Pour the boiling water with a little olive oil and
season to taste.
After the meat is cooked, add the vegetables.
To serve cut the meat, arrange on a dish with the
vegetables.
Accompanies cooked lima beans and rice.
MEAT AND FISH
15 DISHES

16. Stuffed Fish Fillets (Lithuanian)
Ingredients:
• 4-5 fillets
• 5 tbsp. oil
• 3/4 cup mushrooms (canned, fresh or dried)
• 1 large onion
• 1/2 cup dry white wine
• 1/2 tbsp. white pepper
• 1 tbsp. chopped parsley
• Salt to taste
• 1/2 cup fish broth
• 3/4 cup bread crumbs (dry)
Preparation:
To make fish broth: boil fish bones (head may also
be used) with seasonings: onion, parsley,
celery, pepper. Strain.
Saute mushrooms and onion in oil until soft, add salt,
seasonings and about 1/2 cup of bread
crumbs. Add 3-4 tbsps. fish broth, mix well.
Place fillets on cutting board or wax paper,
spread 1 tbsp. of mixture on each fillet, roll,
tie and dredge in remaining bread crumbs.
Oil pan, add fish and bake at 325 for 20-25
min. Before finishing cooking, add wine with
remaining fish broth. Cook 10 more min, at
350. Cool slightly, carefully remove string
and serve) while still warm. MEAT AND FISH
16 DISHES

17. Jägerschnitzel (Hunter-cutlet)
(Germany)
Ingredients : (for 2 people)
2 veal or pork cutlet
2 onions
200 gr mushrooms
50 gr smoked bacon
1x beef broth
1x parsley
black pepper
2 tablespoons cream
Preparation:
Cut the bacon into small cubes, dice the onion and
fry it in clarified butter with the bacon, until they
change colour slightly brown. With pour vegetable
stock, until the fried is almost covered with pepper. In
a second pan, cut into thin slices of mushrooms in a
little butter saute. Half of the fungi set aside to give
the rest of the onion soup liquid.
Again, boil briefly, then mix with the magic wand and
pass through a sieve. Add mushrooms made the
previously set aside. Just keep warm even at low
speed. Taste the sauce is too little to the fungus, you
can gently with a few drops of truffle oil (you get
Principal sponsors of the Italian deli). Add the 2
tablespoons cream, make sure that hunters sauce
afterwards is not cook!
Fry the steak on both sides. Serve the steak on plate
MEAT AND FISH
with the sauce over it and sprinkle with freshly
17
chopped parsley.
You can eat chips or pasta with your Schnitzel.
DISHES

18. Malloreddus with boar sauce.
(Italy)
For the malloreddus
Ingredients :
400 g flour , A pinch of saffron, Water , Salt
Preparation:
Knead the flour and add a cup of water ( with saffron
and salt). Make little cylinders ( length: 4 cm, width
1-2 cm ). Pass the malloreddus on a grater for the
final effect. Let the malloreddus dry off in a place not
very hot.
For the boar sauce:
Ingredients :
450 g minced boar meat , 450 g tomato sauce
1 onion , Laurel, Grated “pecorino sardo”
Olive oil , Salt , Pepper
Preparation:
Brown in abundant oil the minced onion in a pan, add
the minced boar meat and season with salt and
pepper. Let them brown for some minutes and then
add the tomato sauce and some leaves of laurel.
Cook slowly for 1-2 hours.
MEAT AND FISH
At the same time boil the malloreddus in the salty
18
water, drain them and season with the sauce and
the “grated pecorino sardo”.
DISHES

19. POLISH PORK CHOP (Polish
name: kotlet schabowy) (Poland)
Ingredients :
• 4 medium-sized pork chops
• salt and pepper
• 5g plain flour
• egg, beaten
• 25g breadcrumbs
• Oil/butter for frying
Preparation:
Beat out the pork chops until fairly thin. Season with
salt and pepper. Set aside. On separate plates, pour
flour, egg and breadcrumbs. Dip each chop into the
flour, coating on both sides, and then dip into the
beaten egg. Finally press the chops on to the
breadcrumbs, ensuring even coating. Heat sufficient
oil/butter in a large frying pan. When very hot, add
the pork and cook over high heat for 5 minutes on
MEAT AND FISH
each side. Lower heat and cook for another few
19
minutes until golden. Serves 4.
DISHES

20. Polish vegetable potato
salad (Poland)
Ingredients :
4 cups cooked diced potatoes
• 2 (16 ounce) packages frozen mixed
vegetables, cooked and drained
• 1 (16 ounce) package frozen peas, cooked and
drained
• 3 large dill pickles, diced
• 1/2 cup chopped green onion
• 2 tablespoons chopped fresh dill
• salt and pepper
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 2 tablespoons prepared mustard
• 2 hard-boiled eggs, chop
Preparation:
• 1 Mix the potatoes with the vegetables,
pickles, onions and dill, season with salt
and pepper.
• 2 Mix mayonnaise, sour cream and mustard
and add to the salad.
SALADS AND
20 PASTAS

21. For sauce
TURKISH RAVIOLI (Turkey) Put the butter ,
Crushed red pepper,
Tomato paste ,
Mint (if you want)
in to the pan
Ingredients :
Put the ravioli on a plate.
FOR THE DOUGH: Pour yogurt with garlic and sauce on the ravioli
3-4 cups flour
4 eggs
1 cup water
Salt
MORTAR FOR:
2 onions
400 g ground meat (taken twice)
Salt,
Preparation:
Take one pot
Mix 2 cups of flour,eggs, salt in the pot
Knead with your fingertips
and wait 15-20 minutes
In the meantime , prepare the mortar.
Grate the onion very thin in the pot
Knead with minced meat, salt, black pepper
Take the dough and open with the help of 2
millimeter thick
Divide into tiny squares
Put the mortar on the dough
Then Close the thin dough
Take a large saucepan
Boil the water.
Put the ravioli in to the pan.
Cook and get them on a plate
Take a large saucepan
Boil the water.
SALADS AND
Put the ravioli in to the pan.
21
Cook and get them on a plate
PASTAS

22. Trofie al Pesto (Italy)
Ingredients :
Serves 2 greedy eaters.
200g dry trofie pasta;
4 potatoes (about 80g);
80g fine green beans;
Pesto;
Grated Parmesan to serve.
Preparation:
Cook the pasta in salted, boiling water according to
package directions. Slice the potatoes into thin rounds.
Half-way through cooking add the potato slices to the
pan, boil and keep cooking. Three minutes from the
end, add the fine beans.
When time is up, put aside a couple of tablespoons of
cooking water and drain the pasta well. Return to the
pan and stir in the pesto, and if needed, the extra
cooking water.
Divide between two warmed bowls, sprinkle with
Parmesan, and enjoy! SALADS AND
22
PASTAS

23. For the meat sauce:
Lasagne for 4 people (Italy) Cut the onion and the carrots, then brown in oil.
Add the minced pork meat, the tomato
sauce, some salt and cook for 30 minutes.
Finally:
Ingredients : Butter the pan and line the bottom with pasta, add
the béchamel, the meat sauce, the
8 sheets of fresh pasta parmesan cheese and the mozzarella.
2 diced mozzarella Continue this way for another 3 layers.
100g grated parmesan cheese Cook the lasagne in the oven at 180° for
about 20 minutes.
For the bechamel:
5 dl of milk
50g of flour
50g of butter
Some salt
Nutmeg
For the meat sauce:
300g of minced pork meat
1 onion
2 carrots
700g tomato sauce
Oil, salt and peppe
Preparation:
For the bechamel:
Pour the milk into a saucepan and boil. Add the
butter and the flour and mix quickly with a whisk.
Reduce heat and cook for about 3 minutes, keep
stirring. Turn off the flame and add some nutmeg.
SALADS AND
23 PASTAS

24. Turkish Green Olive Salad
(Turkey)
Ingredients :
1/2 cup green olives-filled with red pepper, in jar,
drained, sliced
1/2 head of Romain Salad, washed, drained
1 small carrot, finely grated
1/4 cup walnuts, small pieces
Preparation:
4-5 tbsp extra virgin olive oil
1 tbsp pomegranate paste or Grenadine syrup
1 pinch cayenne pepper, crushed
1 garlic clove, mashed with salt
Break the leaves of green salad with your hands.
Place it in a salad bowl. Arrange the green olive
slices, carrot and walnuts on it. Whisk all the
dressing ingredients pour all over, lightly toss them
all. Garnish with parsley.
SALADS AND
PASTAS
24

25. Tigeladas (Portugal)
Ingredients :
Zest of 1 lemon
1 cinnamon stick
6 eggs
250gr sugar
500ml milk
cinnamon
Preparation:
Start by taking the milk to boil with the cinnamon
stick and lemon peel.
Mix the eggs with a little sugar and cinnamon.
Then add the hot milk into yarn and incorporate the
egg mixture.
Place the mixture into a bowl of glazed clay and take
the hot oven (200 º C) about 45 minutes, or until
cooked.
Serve cold after.
These are original from "Ribatejo" and "Beira Baixa"
region.
FRUIT ANS
DESSERT
25

26. CHEESECAKE (Poland)
Ingredients :
•1,25 kg of minced cheese
• 25 grams of sugar
• 3-4 eggs
• 3 cups of milk
• 4 tablespoons of oil
• 2 sugar- free vanilla puddings
• Juice of half lemon
• raisins
Preparation:
Whip egg with sugar, add vanilla sugar, oil and
lemon juice. Whip by adding a tablespoon of the
cheese. Mix puddings with milk and add raisins.
Knead a thin layer of dough and put the cheese on
the dough. Bake about 1 hour at 200 degrees C. Add
egg whites whipped with 2-3 tablespoons of sugar on
the top of the cheesecake, about 10 minutes before
end. Bake about 10-15 minutes.
FRUIT ANS
DESSERT
26

27. GATTEAU (Italy)
Ingredients :
5´00g. Sweet almond
450g. sugar
1. lemon
Oil
Preparation:
Soak the almonds in boiling water, drain and peel
them little by little. Cut the sliced almonds and toast
Put a pan with the sugar on a low flame, stirring until
everything is melted and golden (caramelized )
Now, pour the almonds and mix well and pour onto
a work surface oiled. Roll the mixture using the
lemon up it reaches a thickness of about one
centimeter.
FRUIT ANS
DESSERT
27

28. Milka Torte (Milka
tart/cake) (Germany)
Ingredients :
5 eggs
125 grams sugar
200 grams hazelnuts
3 spoons flour
Create a cake batter (4 minutes) and bake in the ring
at 175 degrees approximately 20 to 25 minutes.
Keep in tart ring and let cool.
5 bananas
2 Milka chocolate
3 cups cream
3 packets cream stiff
1 packets vanilla sugar
1 packet Milka chocolate hearts
Preparation:
Peel the bananas and cut halves, put them on the
cake floor. Then melt the chocolate with a half cup of
cream carefully in a pot. Distribute this mass on top
of the bananas and put 3-4 hours in cold refrigerator.
Whip cream stiff with the remaining cream and add
vanilla sugar until stiff, spread on the banana-
chocolate mass and garnish with the Milka chocolate
FRUIT ANS
hearts.
DESSERT
28

29. Drożdżówka (Polish yeast stops sticking to your fingers and becomes smooth and even. Knead
for at least 15 minutes, working to incorporate as much air as
possible into the dough as you knead.
plum cake) (Poland) •Press the dough evenly into the prepared baking sheet, and arrange
the plums over the top of the dough. In a bowl, cut together 1 1/2 cup
Ingredients : flour, the butter, and 1/2 cup of sugar with a pastry cutter until the
•1/2 cup whole milk , 1 tablespoon all-purpose flour mixture resembles fine crumbs; sprinkle the streusel mixture over the
plums. Dust streusel with cinnamon.
•1 tablespoon white sugar , 2 (2 ounce) packages cake
yeast •Bake in the preheated oven until a toothpick inserted into the center
of the cake comes out clean, 1 hour to 1 hour and 10 minutes.
•1 1/3 cups margarine , 1/2 cup dry bread crumbs
•4 eggs , 1 1/8 cups white sugar
•8 cups all-purpose flour , 4 teaspoons vanilla sugar
•1 cup whole milk, or as needed , 6 cups fresh plums,
pitted and quartered
•1 1/2 cups all-purpose flour , 1/2 cup butter
•1/2 cup white sugar , 1/2 teaspoon ground cinnamon
(optional)
Preparation:
•In a saucepan over very low heat, warm up 1/2 cup of
milk to no more than 100 degrees F (38 degrees C); stir in
1 tablespoon of flour and 1 tablespoon of sugar. Remove
from heat. Crumble the cake yeast into the milk mixture,
and gently stir until the mixture becomes creamy. Cover
the pan with a cloth, and set aside in a warm place until
the yeast forms a spongy texture, 20 to 30 minutes. While
yeast is rising, melt margarine in a saucepan over low
heat; remove from heat and allow to cool to lukewarm.
Preheat oven to 350 degrees F (175 degrees C). Grease a
9x13-inch baking dish, and sprinkle with bread crumbs.
Place eggs and 1 1/8 cup sugar into a blender, and
process until the mixture is yellow and fluffy. In a large
FRUIT ANS
mixing bowl, whisk together 8 cups of flour with vanilla
sugar. Scoop in the egg mixture, activated yeast mixture,
and lukewarm margarine; start kneading 1 cup milk, or as
needed, into the dough, a little at a time, until the dough …
DESSERT
29

30. Polish Donuts (Poland) 9 Heat oil mixed with 1 tbls water to 375°F.
10 Fry, turning once, to a medium golden brown.
11 Drain on paper towels and sprinkle with sugar.
Ingredients :
1 1/2 cups milk
2 (1/4 ounce) packages dry active yeast
1/2 cup sugar
1/2 cup soft butter
3 egg yolks
1 whole egg
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon mace or 1/2 teaspoon nutmeg
4 1/2 cups flour
plums or your choice jam
oil (for frying)
confectioners' sugar or cinnamon sugar
Preparation:
1 Scald milk and allow to cool to lukewarm, add yeast and
stir.
2 Beat sugar and butter until fluffy, add eggs, salt, vanilla
and mace.
3 Add flour and yeast-milk gradually, beating well.
4 Cover and let rise in a warm place until doubled in bulk.
5 Punch down and let rise again.
FRUIT ANS
6 Roll out dough, on a floured surface, 3/4 inch thick.
7 Cut out 1 1/2 inch circles.
8 Top half of the circles with 1 tsp jam, cover with the
DESSERT
30 remaining circles and seal edges.

31. The Dartois Apple (France) 8 - Beat egg yolk with 1 cuill. tablespoon of water and brush the
above. Draw streaks with a fork.
9 - Bake hot and let the dartois Cook for 5 to 6 min. Then bring the
thermostat at 200 ° C and continue cooking for 25 min.
Ingredients :
10 - Exit dartois oven and let cool it, and drag it onto a serving plate.
The Dartois Apple is a cake which contains sweet 11- Use the dartois preferably warm or warmed Apple lukewarm
garnish with apples oven.
500 grams of flour
580 grams of butter
15 grams of salt
25 ounces of water
Preparation:
1 - Lower the dough up to 4 mm thick (or let thaw out the
frozen dough). Cut the 2 rectangles of about 40 cm x 10
cm.
2 - Peel apples, itemize them and cook half with butter, 70
g of sugar and the vanillaput them in a saucepan with the
sugar and butter. Cook them for 10 min. let them cool.
Pass them shredded. Cut the rest of apples in any small
dice and citronnez the.
3 - Install one of the rectangles of dough on lightly wet
plate from the oven.
4 - Mix apples compote and raspberry jelly. Spread the
preparation on the rectangle of dough, leaving a space of
about 3 cm all around. Moisten the band.
5 - Have light cubes of apples on the compote. Sprinkle
with remaining sugar.
6 - Pre-heat oven to 240 ° C.
7 - Cover dough topped with the second rectangle and
FRUIT ANS
press the edges of the top and the bottom of welded them.
DESSERT
31

32. Custard tart (Portugal)
Ingredients :
Ingredients for + / - 15-20 units
•400 g puff pastry
•300 g sugar
•6 yolks + 2 whole eggs
•5 dl milk
• 2 tablespoons of flour
• 1 dl water
• Flour for dusting
• Butter for greasing
Preparation:
Preheat the oven to maximum temperature (250 °
C). Grease pans with butter. Roll out the pastry on floured
bench with the aid of a roll until thin. Shake flour and brush
one side of dough with water. Cut pastry rounds of size
adapted to the shapes. Line the tins with the pastry
rounds, with the wet side out, pressing with your fingertips.
Pour water and sugar in a saucepan. Bring to boil, stirring,
until the point of thread. In a bowl, mix the egg yolks with
the whole eggs. Add the flour previously dissolved in a little
milk, the remaining milk, and stir well. Add the sugar syrup,
stirring constantly. Bring the mixture to boil in bain-marie,
stirring for 10 minutes. Remove cream from heat and pour
it in the pastry shells. Place them in the oven tray and bake
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them at 250 º C for about 25 minutes, or until the cakes
become golden. Remove pastries from oven and
cool. Unmold and serve, together with sugar and cinnamon
on the side.
DESSERT
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33. Seadas - traditional
Sardinian fritter (Italy)
Ingredients :
Serving 4
•500 g of flour
•3 eggs
•225 g of water
•salt to taste
•lemon zest, grated
•honey to taste
•400 g of pecorino cheese
•50 g of butter
Preparation:
30 minutes preparation + 5 minutes cooking
Make a well in the centre of the flour, put the egg and
water with salt into it and knead it for at least 15 minutes.
Gradually incorporate the butter and continue blending
until the dough is smooth and firm. Make a ball of the
dough and leave to rest for 30 minutes in the fridge. Roll
the dough to a thickness of 1.5mm. Cut the dough using a
circular pastry cutter with a curly edge of 10 cm in
diameter. Brush the circles of dough with the egg and fill
them with the Pecorino cheese.
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Close using other disks of dough and fry them in abundant
oil.
After frying, sprinkle with honey and/or suga
DESSERT
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34. “Palha de Abrantes”
(Portugal)
Ingredients :
• 250 gr sugar;
• 2.5 dl water;
• 12 egg yolks;
• 4 egg whites;
• 1 teaspoon cinnamon;
• 60 gr peeled almonds;
Preparation:
Make a portion of egg threads with half the eggs and the
sugar. Boil the sugar with 1/3 cup of water, until
thickish. Reduce the heat, but keep the syrup at boiling
point. Drop half the egg mixture (2 eggs) into the syrup
through the funnel, rotating it to form the threads and
allowing them to cook for a couple of minutes. Remove
with a slotted spoon and place on a damp plate.
Repeat the procedure with the remaining 2 eggs, after
adding a drop of water to the syrup, to prevent it from
becoming too hard.
Separate the cooked threads with the help of two forks so
that they do not remain stuck together. Set aside.
Boil the remaining syrup until quite thick. Take off the heat
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and allow to cool a little, before adding the other 4 eggs,
very well beaten. Simmer, whilst stirring constantly, until
thick. Remove from the heat, beat in the cinnamon and
the almonds and pour the pudding into a glass serving-
DESSERT
dish, decorating the top with the egg threads, like straw.
34

35. Slizikai (Christmas Eve
biscuits) with Poppy Seed
Milk (Lithuania)
Ingredients :
• I cup self-rising flour
•2 cups ordinary flour
•2 tbsps. powdered sugar
•I egg
•1/2 Ib. margarine (two sticks)
•I cup cold water (approx.)
Preparation:
Mix all ingredients (margarine should be room temperature
- soft), knead dough, cool in refrigerator 2-3 hours or
overnight, roll into finger - width strips, cut into inch long
pieces and bake on a cooky sheet at 350 oven until brown.
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DESSERT
35

36. Tel Kadayif with walnuts
(Turkey)
Ingredients :
•750 gr. tel kadayif (pastry made into thin long thread-like
strips; available at Turkish stores)
•1 1/2 glasses of margarine
•2 glasses of walnuts
•Syrup:
•4 1/2 glasses granulated sugar
•3 3/4 glasses water
•1 teaspoons lemon juice
Preparation:
Flake kadayif and place on a shallow cake pan, sprinkle
crushed walnuts over evenly and spread the other half of
the kadayif on top. Sprinkle melted margarine over and
place in moderate oven to bake for 40 minutes.
SYRUP: Meanwhile, put the granulated sugar, the water
and lemon juice into a saucepan and boil until moderately
thick. When golden brown, take kadayif out of oven and
sprinkle boiling syrup over immediately. Cover and allow to
cool. When cool, place a plate large enough over the top of
the pan and transfer kadayif onto the plate by turningit
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upside down
DESSERT
36

37. A KIND OF TRADITIONAL
PASTRY FROM TURKEY
(Stuffed kadayif)
Ingredients :
Half a kg of kadayif
1 cup wlnuts or hazelnuts
6 eggs
Oil (for frying)
For syrup;
4 cups granulated sugar
4 cups water
3-4 drops lemon juice
Preparation:
First of all, Prepare the syrup.Put the water and sugar in to
the saucepan.Boil and add 3-4 drops lemon juice. Wait for
being cold.Stuff the kadayif.Put the hazelnuts in to the
kadayif.
Break eggs in a large bowl and beat well.Take another
saucepan.Put a plenty of oil in to the saucepan. ,Dip the
traditional pastries in to the eggs. Fry in hot oil on both
sides
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Take the traditional pastries and pour the syrup.. If you
want, you can pour walnuts or hazelnuts in to the kadayif. DESSERT
37

38. TALARKI - DISKS (Poland)
Ingredients :
•½ kg flour
•1 package instant yearst
•50g icing sugar
•a parcel of vanilla sugar
•100g better (margarine)
•250ml milk
•marmolade
Preparation:
Mix 0,5kg of flour with 1 package of yeast. Add a pinch of
salt, 50g of icing sugar, a parcel of vanilla sugar, 100g of
melted better. Mix all the ingredients and gradually add
250ml of lukewarm milk. Knead the dough until doubles in
size
FORMATION :
Next knead again. Roll to a thickness of about 1cm. Cut
circular slices of daugh. Make a hole in the middle of each.
Bake them on a tray covered with medium hot oil they are
golden brown . Put marmolade in the holes and sprinkle
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with powdered sugar.
DESSERT
38

39. Special Thanks
All the teachers and students
who contributed to the writing
of this cookbook.
39

40. European Quality Label
http://europealacarte.blogspot.com
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