part_seven_traditional_food

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3_Motyw pakietu Office:

Let’s Get to Know Each Other

4_Motyw pakietu Office:

Let’s Get to Know Each Other Part I - Introduce Yourself Part II - Introduce Your Country and School Part III - Our European Capitals Part IV - Let Me Show You Our Beautiful Nature Part V - Un Unique Tradition in My Country Part VI - My Country is Famous with… Part VII – Traditional Dishes in My Country Exchange of Recipes

Let’s Get to Know Each Other:

Part VII Traditional Dishes in my Country Exchange of Recipes

Let’s Get to Know Each Other:

Recipes from Iceland

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Recipes from Greece

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COOKIES WITH OLIVE OIL

Recipes from Greece:

INGREDIENTS 3 glasses of oil 2 glasses of sugar 1 small glass of orange and lemon juice 1 small glass of boiled cinnamon 3 tablespoons of raki 2 teaspoons of baking powder 1 teaspoon of baking soda 1 glass of sesame 1 ,5 kilo of flour

COOKIES WITH OLIVE OIL:

THE PROCEDURE Beat the oil and the sugar Add the baking soda with the juice Add the cinnamon Solve the baking powder with raki and pour it in the mixture Add the sesame and the flour Make the cookies Bake at 170 c

INGREDIENTS:

The ingredients The procedure

THE PROCEDURE:

We made the cookies

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THE INCREDIBLE CLASS D

We made the cookies :

Recipes from Bulgaria

THE INCREDIBLE CLASS D:

Traditional Bulgarian Dishes Shopska salad

Recipes from Bulgaria:

Recipe Shopska salata is a traditional Bulgarian salad originated by the Shopi people of the Sofia region, and hence the name shopska . There are slight variations from family to family but the basic ingredients for this refreshing salad, served year-round, are the same. Makes 6 servings Cook Time: 15 minutes Total Time: 15 minutes

Traditional Bulgarian Dishes:

Ingredients: 4 tomatoes, chopped 1 large cucumer , unpeeled and chopped 4 green or red peppers, roasted or raw, chopped 1 large yellow onion, chopped, or 6 green onions, sliced 2 tablespoons chopped fresh parsley 1/2 cup sunflower oil 1/4 cup red-wine vinegar Salt and black pepper 1/2 cup Bulgarian sirene cheese or feta cheese, crumbled

Recipe:

Preparation: Place tomatoes, cucumber, peppers, onion and parsley in a large bowl and toss. Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake until well blended. Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve. Top with crumbled cheese and portion on chilled plates.

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Banitsa Banitsa (pronounced Ba -nit- sa ) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of sirene (white cheese) between filo pastry and then baking it in an oven. Banitsa is served for breakfast with plain yogurt. It can be eaten hot or cold. Another popular version is banitsa with spinach ( spanachena banitsa ).

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Preparation: Take 12 pastry sheets ( phyllo ). Grease bottom of a pan with butter or oil. Brush 3 sheets with butter. Place sheets one atop the other. Spread 1/3 of filling. Top with 2 more sheets, each brushed with butter or oil. Spread second third of filling. Repeat one more time. Top last layer of filling with 3 oiled sheets. Bake in a moderate oven until a wooden pick inserted in center comes out clean.

Banitsa:

Banitsa Fillings Cheese Filling Ingredients: 4 eggs pinch of baking soda 1/4 kg sirene (white cheese) Beat eggs, adding baking soda, keep beating and add crumbed (or grated or crushed) cheese.

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Spinach Filling Ingredients: 1/2 kg spinach 1/2 cup yogurt 1 coffee cup oil (or melted butter) 1 teaspoon salt 1 cup crumbed sirene (white cheese) 3 eggs 1. Squeeze gently water from spinach (washed and cut in strips). Stew in oil (or melted butter). Leave to cool. 2. Stir in cheese, eggs and yogurt.

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Tarator (Cold Soup) This Bulgarian recipe is intended to serve four persons. Ingredients 1 large cucumber, peeled, diced, salted and drained 7.2 dl yoghurt 7.2 dl iced water or mineral water 30 ml olive oil 85 gr walnuts, crushed 3 large cloves garlic, crushed with salt

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Kavarma Kavarma is one of the most popular and well known Bulgarian dishes throughout the country. This dish has a high nutritional value so it is usually eaten as a main course. Kavarma is cooked in earthenware bowl or dish with lid, which gives the food a unique taste.

Tarator(Cold Soup):

Ingredients: 800g Pork 500g Veal Liver 5 peppers 4 to 5 onions 1-2 tomatoes 1 cupful mushrooms 1/3 cupful of White Wine Savoury Paprika Pepper Parsley Half a cupful lard or sunflower oil Salt

Kavarma:

Preparation: Cut the meat into small pieces and fry in oil and some water. Add the onions and when tender - the cooked and diced liver, sliced mushrooms, peppers, tomatoes, pepper, savoury, wine, salt and some warm water. Stir, pour in an earthenware dish or bowls and bake in a hot oven. Serve with finely chopped parsley.

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Mish-Mash (Eggs, Peppers, Cheese) Literally translated mish-mash means hodge-podge. This is a very tasty meal which I grew up on as my parents were never home to prepare lunch and it takes 10 easy minutes to make.

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Preparation Heat the oil in a frying pan, add the onions and the peppers and cook until onions are golden. Add the tomatoes and cook for additional 3 minutes. Add the cheese and eggs and cook for another 2-3 minutes. Sprinkle with parsley and serve. Delicious with toast.

Mish-Mash (Eggs, Peppers, Cheese):

Recipes from Poland

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Easter cake

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Shortcrust tart

Easter cake:

White borsch

Shortcrust tart:

White sausage

White borsch:

Terrine

White sausage:

Stuffed eggs

Terrine:

Traditional Christmas dishes in Poland

Stuffed eggs:

During the traditional Christmas supper we eat : cabbage dunplings kutia

Traditional Christmas dishes in Poland:

beetrout soup poppy-seed cake

During the traditional Christmas supper we eat: :

cabbage with peas carp

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Traditional Polish food

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People in Poland like eating soups of all kinds. The most traditional is ‘rosoł’ – so called chicken soup. It is served with pasta, chopped carrot, leaves of parsley and sometimes cooked chicken bites. It makes a ceremonial dinner course.

Traditional Polish food:

Chicken soup called in Poland ‘rosół’

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There are varipus kinds of soups which Polish people eat every day: Tomatoe soup – usually served with pasta or rice. Vegetable soup – served with chopped potatoes. Cucumber soup – served with potatoes and vegetables.

Chicken soup called in Poland ‘rosół’:

Borsch - a white one, served with potatoes, sausage and eggs. Borsch - a red one – made from beetrots, served with potatoes, sausage and eggs. This kind of soup can also be served with dumplings.

There are varipus kinds of soups which Polish people eat every day::

Polish people like fried or baked meet served with potatoes and vegetables – this meat is called ‘schabowy’. Sometimes it can be filled with cheese, ham, bacon, mushroom or vegetables.

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The most traditional Polish breakfast and dinner is having a sandwich … Sandwiches with butter, ham, cheese and vegetables like a cucumber, lettuce or tomatoe are the most popular. However, they do not have to be boring 

Polish people like fried or baked meet served with potatoes and vegetables – this meat is called ‘schabowy’. :

They can be beautiful … … and delicious

The most traditional Polish breakfast and dinner is having a sandwich…:

… scrambled eggs… Scrambled eggs are made with some additions, for example: mushrooms, bacon, chieve or onion.

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… or cornflakes with milk.

… scrambled eggs…:

We love all kinds of dumplings  The most favourite ones are ‘pierogi’ – ( dumplings with fillings of all kinds ).

… or cornflakes with milk.:

Another two most favourite kinds of dumplings are : ‘Kopytka’ ( Rectangle ones , can be served with some sauce or butter and sugar .) ‘Kluski śląskie’ ( They are with a small hole, can be poured with sauce and served with meat and cabbage or vegetables .) Both of them are made of flour, eggs and mashed potatoes.

We love all kinds of dumplings :

What else are we famous for? Polish sausage is thought to be very good . We like ‘bigos’ – a dish made from sour cabbage , meat and mushrooms . Pickled or sour cucumbers are also very delicious .

Another two most favourite kinds of dumplings are::

That is the food which we like most. It is very delicious and nutritious so why don’t you try our national food? What is your favourite food? What is your traditional cuisine?

What else are we famous for?:

Recipes from Latvia

That is the food which we like most.:

Latvian traditional food Inhabitants of Latvia eat a lot of potatoes and other vegetables, use in food a lot of aromatic greens and dairy products. We prepare many dishes from meat, especially from pork, and from fish. And we like sweet dishes from fruit and berries very much.

Recipes from Latvia:

An important part of Christmas is rich feast. On a table a mistress lays out a pig snout, peas, beans, sausages, pies and other delicious things. We have traditional dishes for every day and for big holidays.

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Sklandrauši (tarts filled with a mashed potato and carrot) is a traditional Christmas snack too. Dough: 250 grams of coarse rye flour , ½ glasses of water, 25 grams of butter, 1 egg. A stuffing: 400 grams of carrots, 250 grams of potatoes, 40 grams of butter, 2 table spoons of sour cream, sugar and salt to taste. 1. To prepare hard dough. 2. Dough to roll thinly and cut out small disks. 3. Edges of these disks to lift on 1 cm. 4. To put a thin layer of potatoes. 5. To put more thick layer of carrots. 6. To bake until dough becomes absolutely dry and carrots becomes light brown color. How to prepare a stuffing . 1. boiled potatoes knead, add the salt, the kindled oil and sour cream. 2. carrots prepare as potatoes, only having replaced salt with sugar.

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Ingredients: 1 glass of milk (200 grams), 3¾ glasses of flour, 25 grams of yeast, 1¼ tablespoons of sugar, ¼ glass of butter, salt, 500 grams of chopped ham, 400 grams of chopped bacon, onion, black pepper, 4 eggs, lightly beaten Bacon rolls on Easter Make the yeast dough by blending the flour, milk, yeast, sugar, butter and salt. Leave dough to rise, covered, in a warm dry place. Join bacon and onion together and add pepper. Fry ham, bacon, onion and pepper. Set aside. Turn the risen dough out onto a lightly floured surface and roll in a long rope. Cut into equal sizes and roll each piece into a ball. Flatten each piece, place bacon mixture in the middle and fold the ends together, pinching to seal. These patties put on a shape. Let the crescents rise for 5 to 10 minutes, then brush with beaten egg. Bake until ruddy (an oven at 180°C for about 15 to 20 minutes). Bon appetite!

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Recipes from France

Recipes from France:

Recipes from Macedonia

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Macedonia is the land of the gourmands and true fans of a good meal. From appetizers, main dishes, salads to desserts, Macedonian cuisine can offer numerous traditional dishes for every taste. Every good meal starts with fresh salad. We call it “ meze ”, and whenever you mention meze in Macedonia, it means a perfect mix of fresh vegetable , sometimes combined with white cheese. The basic food products that are used in Macedonian cuisine are: beans, milk, yogurt, cheese, tomatoes, potatoes, carrots, peas, onion, apples, grapes etc. Macedonians eat also pork, beef, lamb, chicken and fish. National specialties include: kajmak , smoked ham, beef and sausage, beans, jam, jelly, main dishes as combination of meat and vegetables, sarma , corn bread, proja , dumplings, filled with chicken or goose liver, various pickled food, notably pickled cabbage - kisela zelka , ajvar . A taste of Macedonia

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Ingredients  5kg red paprika 500ml oil Salt Cooking: Wash the paprika and dry then arrange on a baking tray and place in an oven pre-heated to 180°C for about 20 minutes, or until the skin begins to blacken and blister. Remove from the oven, cover in a tea towel and allow to cool until they can be handled. Remove the skins from the chillies and cut off the stems the place in a food processor. Process until smooth (add a little oil to help the process) then pour into a dish. Add half the oil to a pan and stir in the paprika purée. Fry very gently over a low heat, stirring occasionally. As the peppers cook add the remaining oil a little at a time, until the ajvar is thoroughly cooked (about 50 minutes). Take off the heat and add salt to taste. Warm your jars in an oven pre-heated to 100°C for 10 minutes then pour in the ajvar . Seal the jars immediately and store in a dark, cool, cupboard for 2 weeks to mature before use. AJVAR ( АЈВАР )

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Ingredients  1 medium sized chicken 2 litres water Root Vegetables, 2 carrots, 1 parsnip, 1 parsley root, ½ celery root, 1 leek 1 pepper, salt , peppercorns 250g rice 40g oil 40g melted butter Fresh ground pepper Cooking: Wash chicken and put in saucepan covering with water. Bring to boil and add all root vegetables, pepper, salt and few peppercorns. Simmer until chicken is tender. Wash rice and pour lukewarm water over it and let it sit for 10-15 min; then drain. Place oil into fireproof dish, add finely chopped onion, cook until soft. Once chicken is cooked remove it from the broth and cut into pieces. Strain broth and cut vegetables into cubes. Add rice to soften the onion, pour in ¾ broth mixture and cook until half soft. Stir root vegetables into rice, add salt and pepper. Place chicken meat over rice and pour more broth if needed. Bake in preheated oven (175-200 degrees C) until rice is tender and meat is brown. Pour heated butter over and sprinkle with fresh ground pepper. CHICKEN STEW( ТАВА СО ОРИЗ )

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Ingredients Pickled cabbage leaves Rice in a cup coffee 5 tbsp chopped onion 500g mixed ground beef Oil, salt, pepper, red pepper, spices 250g steamed meat Cooking: Cut the onion into small pieces and fry it on oil. Add the ground meat, red pepper, pepper, salt, spices the rice also. Then use the mixture to stuff the pickled cabbage leaves. Line them up in a pot, but first line up pickled cabbage leaves at the bottom of the pot. Put the steamed meat in between the stuffed cabbage leaves. Spill over some hot water and boil it on a silent fire, and then put them in the oven to bake. By the end of the baking, you can add come oil and red pepper (which have been fried before). Cover the pieces with pickled cabbage leaves. Make sure it ends up dry and not very moist. STUFFED CABBAGE LEAVES ( САРМА ОД КИСЕЛА ЗЕЛКА )

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Ingredients 1 lb ground beef and pork 2 onions 1 egg 1 tsp. salt ½ tsp. pepper ¼ cup rice Cooking: Washed grape leaves . Fry onions in hot corn oil. Add meat and fry until meat is well done. Cool mixture slightly and then add egg, rice, seasoning and a spring of dill chopped fine. Mix together thoroughly. Place 1tbs of mixture in a grape leaf and wrap up in Sarma fashion. Place Sarma in deep pan, put 2T hot oil, put 2tbs flour and fry together. Remove from fire, add 1tsp paprika, 1/2 cup hot water. Blend and pour over Sarmas . Many prefer to serve it with sour cream. STUFFED GRAPE LEAVES ( САРМА ОД ЛОЗОВ ЛИСТ )

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Ingredients 8 medium green peppers or capsicums 2 tbsp. butter 4 onions, finely chopped 2 small peppers, finely chopped 1 clove garlic, minced ½ cup chopped ham 1 can tomato puree Salt and pepper 4 cups bread crumbs 2 eggs Cooking: Cut a thin slice from steam end of each pepper. Remove seeds and wash. Drop peppers into boiling, salted water and parboil 5 min. Drain thoroughly. Melt butter in skillet. Add onions, garlic and chopped pepper and sauté until limp. Add tomato puree, ham, salt, and pepper to taste. Simmer for 15 minutes. Remove from heat, stir in bread crumbs and eggs. Stuff mixture into pepper shells. Sprinkle tops with cracker crumbs. Bake in oven of 180 degrees C for about 25 min. or until stuffing is firm and delicately browned on top. STUFFED PEPPERS ( ПОЛНЕТИ ПИПЕРКИ )

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Ingredients 500g of beans 1 onion 100mls cooking oil 2-3 pieces of red dry capsicum Pepper, salt, flour, parsley, mint Cooking: Wash the bean and leave it to stay in water over night. After that cook it till it boils; drain it and put it in another hot water. Then add chopped onion and capsicum. Continue to cook it till the beans are soft but integral. If there is too much water left, drain the beans. In another bowl fry the chopped onion and paprika on cooking oil and then add this to the beans. Put everything in a pottery saucepan and then pour some parsley, mint, pepper and salt on it. Put the saucepan in the oven and bake it for a while (the beans shouldn't be too dry). BEAN STEW ( ТАВЧЕ ГРАВЧЕ)

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Ingredients  1 kg flour 600g pork 200g oil 4 eggs 1 sachet yeast Cooking: Soak the yeast and after a while put it into flour and prepare the paste. Divide the paste into 4 equal pieces. Use rolling tin to make each of these pieces thin and flat. Chop the meat. Add salt. Put the meat on top of each piece of pasta and spread it. Add oil to the meat and (optionally) add pepper. Put the pastrmajlija (prepared like this) in the oven. Bake it at 250 degrees C. Before it's ready, add 1 egg and finish the baking. Serve it hot. MACEDONIAN PIZZA  ( ПАСТРМАЈЛИЈА )

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Ingredients 1 kg flour 1 egg salt ,cooking oil, water Choose filling: spinach, leek, potato, cheese, eggs or cabbage Cooking: Prepare the paste: divide it into two pieces and then each piece divide into 10 equal pieces. Make a " kora " of each piece. " Kora " is a thin peace of paste made by rolling tin. Spread some oil on each " kora " and put one " kora " on another until you use 10 for one big " kora " and the other ten for another big kora . One " kora " should be bigger than another. Take the smaller one and put it at the bottom of a saucepan. Spread the filling. Put the other " kora " (the bigger one) on the filling and place it nicely. Pour some oil on top. Put the saucepan in the oven. Bake it on temperature of 250 degrees C for half hour. Filling: chop the vegetable and fry it on oil for a while. HOMEMADE PASTRY ( ЗЕЛНИК )

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Ingredients 1 cup of white rice (100 gr ) 1/2 cup of water 1 l of milk 7 tbsp of sugar 1/2 tbsp of cinnamon Cooking Cook rice with a little bit of water, then after it boils, add 1 l of milk and mix for one hour (you don't have to mix all the time, just occasionally). When it cools down put in 4 little plates and garnish with cinnamon. RICE PUDDING ( СУТЛИЈАШ )

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