1. Autumn

2. Our favourite E-Twinning Autumn menu
Starter : Mushroom soup
First course : Dumplings with Saukerkraut
Main course : Beef stew
Salad : Catalan Salad
Dessert : Karithopita

4. Carrots, parsley, celery and onion cut into small pieces and cook in 1.5 liters of water. To
brew. Cook over low heat for about 20 minutes. Mushrooms wash, cut into slices and
onion Cut into cubes. Fry in butter, stirring occasionally to gently, add salt and pepper. Put
everything together. Cook about 25 minutes . Eat with cream

5. Dumplings with sauercraut

6. Stuffing
Ingredients:
- sauerkraut
- mushrooms
- onion
- salt and pepper

7. Preparing the stuffing
Cabbage lightly boil, drain
and chop. Mushrooms
soak for 30 minutes in
warm water and cook it for
15 - 20 minutes in the
same water. Peel onions
and cut into cubes, then fry
it in olive oil, over a low
heat until golden brown.
Mix everything together.
Add salt and pepper.

8. Cake
Components :
- flour
- salt –a little
- Water - ½ l

9. Preparing the dough
Combine the flour and
salt with water and
mix for 20 minutes.
Roll the cake and cut
circles with a glass.
Put the stuffing in the
middle of the each
circle. Stick the edges
together.

10. The final step
Boil the dumplings in
hot water. Add a little
salt and oil olive. Boil
for 5-10 minutes. Eat
with butter or fried
onion.

11. bon appetit

12. 'BOEUF
BOURGIGNON'
(beef stew)
Serve: 4
Cooking time: 3 hours
Oven temperature: 180°C/356°F

13. INGREDIENTS
1 kg 'sauté' of beef
2 carrots
1 onion
30 g flour
2 garlic cloves
40 cl red wine
Sunflower oil
Salt
Pepper
Sugar
150 g mushrooms
20 g butter

14. Step 1
Preheat the oven to 180°C.

15. Step 2
Put the beef in a stewpot and roast
it for some minutes.

16. Step 3
Add the flour.

17. Step 4
Add the red wine, onions, garlic
and carrots.

18. Step 5
Fry 'lardons' (thinly sliced bacon)
and mushrooms for some minutes
in a frying pan with sunflower oil
and add them to the beef and other
vegetables.

19. Step 6
Cooking time : 3 HOURS

20. Step 7
Serve and it's very delicious!!!!!!!!!!

21. Catalan
Sa l a d

22. Index
Introduction…………………………………………………………………………………………………….3
Ingredients………………………………………………………………………………………………………4
Utensils……………………………………………………………………………………………………………5
Steps……………………………………………………………………………………………………………….6

23. Introduction
The Catalan Salad is a typical dish in the Catalan cuisine, which is made of
lettuce, tomato, onion, olives, sometimes other kinds of vegetables and
covered of thin slices of cured meats of the country, like ham. It is also dressed
by olive oil, a little vinegar or lemon juice, salt and, if you want, black pepper.
It is possible to find a Catalan Salad with boiled eggs, endive or an ingredient
which is not characteristic in that dish.

24. Ingredients
Ingredients (generally for four persons):
-One lettuce (or endive).
-Two tomatoes.
-150g of Catalan sausage.
-Two boiled eggs.
-One onion.
-Oil, vinegar and salt.

25. Utensils
-A bowl.
-A knife.
-A board (to cut the vegetables).
-A colander.

26. Steps
1.First, you have to wash the vegetables and make a lettuce base in the bowl.
2.Then, put in the bowl cut tomatoes in chunks and the onion in thinly slices.
3.Next, you have to put around the dish all the cured meats which you have
chosen, but with a gap in the centre.
4.After that, put in the gap (cut into quarters by the middle) the boiled eggs.
5.Now, put the Catalan sausage and, if you want, some decorated
ingredients, like olives.
6. Finally, dress it with vinegar, oil and salt.

27. En j oy t h
e m e a l!

28. Karithopita( WaLNUt CaKE)!

29. Ingr edients:
1) 6 eggs
2) 1 cup of sugar
3) 1 cup of
breadcr umbs
4) 1 ½ baking powder
5) 2 teaspoons
cinnamon powder
6) ¼ teaspoon ground
cloves
7) 1 ½ mugs chopped
walnuts
For the syrup
1) 1½ water glass of
sugar
2) 1 glass of water
3) one orange peel
4) one cinnamon stick

30. We put the
sugar in
the mixer.

31. Then, we add
the eggs.

32. We whisk
the e ggs
with the
sugar until
they tur n
white.

33. In a bowl, we
mix
breadcr umbs,
baking
powder,
cinnamon and
g round cloves.

34. After that, we
gradually add the
mixture of spices
and breadcrumbs to
the eggs. In the
end, we add the
walnuts.

35. We pour the mixture in a buttered
baking tin and…

36. the
karithopita is
ready for
baking!

37. We bake the
karithopita at
160-170C for
30-35
minutes!

38. While it is in the oven, we prepare the
syrup by bringing all the ingredients to
the boil and simmering for 4-5 minutes!

39. When the
karithopita is
ready and still
warm, we
pour the cold
syrup over it.

40. !!!
it E
Et
pp
Na
Bo

41. WINTER

42. Our favourite E-Twinning Winter menu
Starter : Hortopita
First Course : Brocoli and stilton Soup
Main Course : Chicken Kormaa
Salad : Crab and Avocado Salad
Dessert : Crêpes with Crema Catalana

43. HORTOPITA (GREENS’ PIE)

44. Hortopita or lahanopita is a crispy traditional Greek pie with a
unique taste that includes all the greens' aromas in a single bite!

45.  Ingredients ( for the stuffing)
 1kg variety of greens (field poppy, spinach,
parsley, some nettles, dock, celery, mint,
Meditarranean hartwort, chervils etc)

46. Greens
Spinach Poppy Spring onions
S
Chervil Mediterranean White beet
hartwort

47. Greens
Dock Leek
Dill Celery

48.  450gr feta cheese
 2 leeks
 1 bunch of spring onions
 Half a bunch of dill
 1 cup of olive oil
 Salt , pepper
 2 tbsp of breadcrumbs

49. Ingredients for the dough sheet
(phyllo)
 500gr flour
 ½ teacup of olive oil
 3 tbsps of vinegar
 1 teaspoon of salt
 1 ½ glass of water

50. Preparation
 Use various greens: field poppy , spinach ,
parsley , some nettles , dock , celery , mint,
chervils, dill, Mediterranean hartwort, spring
onions, leeks etc. Clean, wash thoroughly and
chop them finely.

51.  Put the greens in a colander, sprinkle with salt
and let them for about an hour. Press until barely
moist and place them in a saucepan. Add a little
salt, pepper, breadcrumbs and olive oil…..

52.  ….last but not least, add the
crushed feta cheese. Mix very
well.

53. Preparation of the pastry sheets
Place the flour, tepid
water, salt and oil in a
bowl. Mix all the
ingredients and knead
them into a soft
manageable dough.
Let the dough’rest’ for
about an hour. Divide
it into four pieces as
we need four sheets .
Roll out one sheet at a
time with the rolling
pin.

54. Working with the dough…

55.  Oil a tin with olive oil
and place the first of
the pastry sheets at
the bottom, oiling it.
Allow the end of the
first sheet to extend
over the edges of the
pan.

56.  Then, place the
second sheet ,add the
mixture of the greens
and the cheese and
cover with the rest
two sheets…

57.  ..oiling each. Fold the
edges of the first sheet to
form a rim. Cut the pie and
sprinkle it with water.

58.  Bake the pie at 180°C
for 1 hour.

59. GOOD APPETITE !

60. BROCCOLI AND
STILTON
SOUP

61. Ingredients:
1 onion, diced
 1 tablespoon of olive oli
 2 broccoli, chopped
 2 potatoes, peeled and cubed
 100g of stilton cheese

62. Method
 In a large saucepan over medium heat, cook
onions in olive oil until translucent. Stir in
broccoli and potatoes and cook until
vegetables begin to release their moisture.
Bring to the boil, then reduce heat and
simmer until vegetables are tender, about 20
minutes. Remove from heat and let cool
slightly. Stir in cheese until melted.
 2. Puree soup in a blender or food processor
or with an immersion blender.

63. CHICKEN KORMA

64. Ingredients
4 fairly small boneless, skinless chicken 1 tbsp ground coriander
breasts (about 600g/1lb 5oz)
½ heaped tsp ground turmeric
freshly ground black pepper
¼ tsp hot chilli powder
25g/1oz low-fat natural yoghurt
1 bay leaf
1 tbsp sunflower oil
4 whole cloves
2 large onions, chopped (400g/14oz
prepared weight) 1 tbsp plain flour
4 garlic cloves, peeled and sliced small pinch saffron
20g/¾oz piece fresh root ginger, peeled 2 tsp caster sugar
and finely grated
½ tsp fine sea salt, plus extra to season
12 cardamom pods, seeds crushed
3 tbsp double cream
1 tbsp ground cumin
fresh coriander, roughly torn, to garnish
(optional)

65. Preparation method
Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a
non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally
2–6 hours.
Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a
low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to
stick.
Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli
powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the
spices with the onions for five minutes, stirring constantly.
Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the
pan, stirring constantly.
Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.

66. Preparation method (1)
Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick
blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let
the mixture cool slightly first.
The sauce can now be used right away or cooled, covered and chilled until 10 minutes before
serving.
Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have
just a light coating of yoghurt.
Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer.
Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and
cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of
your pieces, so check a piece after eight minutes – there should be no pink remaining.
Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh
coriander if you like.

67. Avocado and crab
''verrine''

68. Ingredients:

2 avocados

1 tbsp of lemon juice

salt

pepper

1 garlic clove

10 imitation crabs

3-5 tbsp of « crème fraiche » (cream).

69. Mash the flesh of avocados and
add the lemon juice and the garlic.
Season with salt and pepper.

70. Put it in little glasses and leave
aside in the fridge.

71. Mix the following ingredients :
imitation crabs and cream. Put in
the « verrines » on top and cool
about 30 min.

72. Enjoy your meal!

73. Recipe of French 'crêpes'
(pancakes)

74. French people eat pancakes on February, 2nd on 'Chandeleur' day.
We have a saying which says : ''Eating crêpes on Chandeleur day will bring
a year of happiness''.
'Chandeleur' comes from the word 'chandelle' which means 'candle'. People
used to light candles to assure good crops for the year to come and to
chase the evil.
'Crêpes' also symbolised wealth, good crops and health for the year to come.
Their shape and colour evoke the Sun.
Pancakes must be tossed with a coin in the hand so as to ensure prosperity
throughout the year. The goal is to toss it without dropping it on the ground !

75. •
# 250g flour
# 4 eggs
# Half a litre of milk
# 1 pinch of salt
# 50 g butter
# vanilla sugar
# 1 tablespoon of rum

76. Step 1:
In a salad bowl, put the
flour and the eggs.

77. Step 2 : Progressively
add the milk.
Add vanilla sugar, salt
and rum.
You obtain a dough
without lump.

78. Step 3 :
Leave the dough for 1
hour.

79. Step 4 :
Pour half a ladle of
the dough in a pan (a
hot pan with butter on
it) and cook 1 minute
each side.

80. The pancakes are ready. Enjoy ! ''Bon appétit!''

81. OUR CREATIVE TIP
Serve the French ‘crêpes’ with
the Spanish Catalan Cream as a
filling.

82. WHO PARTICIPATE IN THIS PROJECT ?
6 European countries participate in 'COOKING THE FOUR SEASONS' project.
Let's locate them !
ENGLAND POLAND
WarwickFRANCE Michalowie
Tinqueux
SPAIN
Vilanova i
la Geltrù
ITALY
Giarre
GREECE
Corinth