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Presentation on theme: "Lyceum of VracnhneikaI Liceum Ogólnokształcące im. Obrońców Westerplatte Enter."— Presentation transcript:

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2 Lyceum of VracnhneikaI Liceum Ogólnokształcące im. Obrońców Westerplatte Enter

3 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 OUR CUISINE Τελευταία ενημέρωση: 1/6/2014 The region of Greek cuisine Our students worked on a Greek and Polish cookery book which includes the most popular dishes in our countries. This is because we are of the opinion that the knowledge of food and meals is an unquestionable prerequisite to any face-to-face intercultural relations. Moreover, putting it into practice, i.e. cooking dishes and tasting them will also give our students much pleasure, which you will see in our short movies. Greek and Polish friends The region of Polish cuisine

4 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Greek Breakfast The word breakfast for many people (except the Greek people) means a complete meal which is consisted of eggs, bread, cereals, milk, coffee and juices. In comparison to us, where the word breakfast doesnt mean anything. When people ask me what the Greek ones eat for breakfast the first answer that I have in mind is coffee and cigarettes. The reason why we dont eat any breakfast might be because we wake up very early in the mornings due to our jobs duties. So as a result of the above we dont have enough time for a good breakfast. So we prefer to drink some coffee than eat eggs, cereals et cetera. As far as students breakfast it is a similar situation. In my opinion we follow our parents habits and we dont have any breakfast at all. We might buy something on our way to school. Unfortunately, such habits cause health problems. They put on weight because we are hungry at noon and we eat a lot at lunch. To sum up, we have got used to it and it is too difficult to change our habits as it seems no problem to us. In addition to all, for us our lunch and dinner time is more important! Breakfast Link to breakfast recipes Polish Breakfast In Poland what breakfast we eat depends on what kind of people we are. Some of us dont eat breakfast because we dont have time to do that. Others just dont like to eat so early. On the other hand, there are lot of people who cannot live without a big ration of food at the beginning of the day. We students usually buy something to eat at school even if we ate breakfast earlier (we just like to eat a lot). For breakfast we normally eat sandwiches with meat and cheese or toasts. We also have cereals. All in all, breakfast is important, if not the most important for us. If we dont eat at home, we take our breakfast to school or work.

5 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Polish recipesGreek recipes Starters Tzatziki Saganaki Spinach pie Horiatiki (Greek salad) Horiatiki (Greek salad) Mizeria (cucumber salad)

6 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Polish recipes In the most important meal of the day is lunch. Lunch is at about 2 pm and the whole family get together. Greek people skip breakfast and the usually have some coffee or milk. At night the usually go out to Greek traditional restaurants were they eat, meet friends and drink wine or beer. The Greek cuisine is based on Mediterranean diet (olive oil, vegetables, white cheese, salads and fruit. Mediterranean diet Main dishes Greek recipes People in Poland have dinner at home, usually with their families. Of course, we have some fast food restaurants but it's a rare view to see someone eating there as a routine. Typical Polish dinner consists of meat (pork or poultry)- quite often with sauce, potatoes and some kind of salad ( usually it's cabbage salad or sliced cucumbers with cream). Dinner is the second most important meal in the whole day. Breakfast is most important. Dinnertime in Poland are hours between 2 pm and 4 pm. But some people eat dinner even at 1 pm or 6 pm. Link to Polish recipesLink to Greek recipes

7 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Polish recipes Lamb Fricassee Lamb Fricassee Fried calamari Octopus with vinegar sauce Octopus with vinegar sauce Gemista Souvlaki with pitta bread Main dishes Greek recipes Pork chop Bigos Polish pancakes Pierogi with cabbage and Pierogi with cabbage and mushrooms

8 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Desserts Polish recipesGreek recipes Galaktoboureko Yogurt with honey Rice pudding Milk pie Vienna Cheesecake Delicious Apple Cake Gingerbread (Piernik) Crumby apple pie

9 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Christmas recipes Easter recipes Festive recipes

10 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Photo gallery Photo-recipes index Greek taverns Photo-movie production

11 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Bibliography Some recipes have been brought by our students (parents) and others from the following web sites: 1.Olive Tree- Olive Oil @ http://etwinning.gr/projects/elia/elea.htmhttp://etwinning.gr/projects/elia/elea.htm 2.Greek recipes and dishes @ www.greekrecipes.grwww.greekrecipes.gr 3.About Greek Food @ http://greekfood.about.comhttp://greekfood.about.com 4.www.sintages.grwww.sintages.gr 5.http://www.smaczny.pl/http://www.smaczny.pl/ 6.http://www.przepisy-kuchenne.info/http://www.przepisy-kuchenne.info/

12 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 About us about Polish teamabout Greek team

13 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Christmas recipes Polish recipes Greek recipes Vasilopita (Sweet) Kourabiedes (Sweet) Diples (Sweet) Christopsomo Chicken soup (dish) Beetroot soup Fish fillet with vegetables Cole with mushrooms Uszka (small dumplings) Tuna Salad

14 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Vasilopita Ingredients: 1 cup fresh milk 2 tsp yeast 4 eggs 1 cup butter 1½ cups sugar 1 sachet mahlepi grated lemon peel 1 level tsp salt 1 kg flour blanched almonds Method: Pour half a cup of tepid milk in a large bowl and dissolve the yeast in it. Add half a cup of flour and mix it until it becomes dough. Cover with a towel and leave it in a warm place for about an hour in order to let it rise. Once the dough has risen, beat the sugar with the yolks in a mixer. Pour in the rest of the milk, egg white, melted butter, mahlepi and lemon scraping. Knead the dough, adding flour gradually so that the dough does not become tough. Shape it into balls and place them in a bowl. Cover them with a towel and leave in a warm place for three hours, until they double in size. Knead the dough for five minutes and place on buttered wax paper spread on a large round tray or two smaller ones. Cover the balls of dough and leave in a warm place for about two hours until they double in size. Beat together an egg yolk and a teaspoon of water and use this mixture to glaze the dough. Before placing in oven, use the blanched almonds to mark the dough with the numerals of the new year. The custom

15 The custom of Vasilopita The history of new year cake or why we make new year cakes Dear friends, below we will explain to you the history of the vasilopita, a history that begins hundreds of years ago, 1,500 years ago roughly, in the city Caesarea of Kappadokias, in Asia Minor (western Turkey today). The Great King was despot of Caesarea and lived harmoniously with his fellow men, with love, understanding and mutual help. One day however, a hungry general - tyrant of the region asked him for all the treasures of the city of Caesarea, threatening that otherwise he would besiege the city to conquer and plunder it. Throughout the entire night the Great King prayed for God to save the city. At dawn the general decided to encircle Caesarea. He entered with his army and asked to see the Despot, who was found in the temple praying. With audacity and anger the unscrupulous general demanded the gathering of the gold of the city as well as other precious items that existed. The Great King answered that the people of his city did not have anything other than hunger and that they did not have anything to give to the general. But the general upon hearing the message demanded even more and threatened the king.

16 The Christians of Caesarea loved their Despot and wanted to help him. They therefore gathered from their houses whatever gold they had and offered it to him. The general was furious and ordered his soldiers to attack the city. The Great King gathered all the gold that was offered by the citizens and presented them to the general in order to save his city from a massacre. However, the moment the general opened the treasures a miracle occurred. All assembled saw a bright burst of light followed by a brilliant rider dashing above the general and his army. Within a short time, the general and his army disappeared. The rider was Aghios Merkourios and the soldiers were his angels. Thus the city of Caesarea was saved. Then, however, the despot found himself in a difficult position! How was he to share the gold with the residents of the city and distribute it fairly? It was a very difficult task indeed. After praying, the Great King was given divine guidance and he called on his aides to bake small loaves of bread and place some gold coins inside each one of them. The surprise for the residents came when they were distributed the bread and they found gold coins inside for them to keep. This later turned into a New Year celebration which we still find today, with each Greek family cutting the vasilopita cake which contains a coin and which will bring luck to the person who finds it.ected the custom with the New Year cake. The custom of vasilopita

17 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Kourabiedes Ingredients: 640gr butter at room temperature 320gr crushed almonds 3 egg yolks 1/4 cup brandy 1 tsp baking powder 1 cup of sugar 1280gr flour, 1 kg confectioner's sugar Method: We beat the butter until white and fluffy. We add the sugar and continue the blow. We add the egg yolks, the cognac, and the soda which we dissolve in juice from half lemon. We continue the blow; we add the almonds, and finally the flour. We knead with the hand until is incorporated the flour in the mix and becomes a mediocre dough. We form small round cookies or open a leaf of thickness three hundredth and cut various drawings. We put in baking pan and we Bake for 20 minutes. Let cool and sprinkle confectioner's sugar over them. Good Luck!!! Lazari Niki (Xristos mother)

18 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Diples Ingredients: 250ml of freshly orange juice 200ml olive oil 200ml milk 4 eggs flour 700gr sugar 200ml of honey 400 ml of water Method: First put the oil into a big bowl, add the milk, the eggs, orange juice and mix. Add the flour until the mixture becomes hard enough to be formed, use this mixture to form small balls approximately four. Use your hands and a stick to turn each ball into a thin round film, consisting of the four basic ingredients (juice-oil-flour-eggs) Cut small rectangular pieces from this film. Make sure to get at least 40 pieces by each film Fry them into a pan full with corn oil until they become crispy. Make the syrup by boiling the water and adding the sugar and the honey until it becomes thick. Dip the fried diples into the syrup. Leave them to absorb enough for at least 1 minute. When ready sprinkle some cinnamon and (walnut) on top.

19 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Christopsomo (Christmas bread) Ingredients: (for two large loaves) 2 kg flour 130 gr yeast 1 cup water 700 gr sugar 2 wine glasses of olive oil 2 cups warm red wine pinch of salt 2 tsp mastic, crushed 400 gr walnuts, roughly chopped 500 gr raisins 2 tsp cinnamon and ground cloves Peel of two oranges, finely chopped 1 small glass of orange juice 1 small glass of cognac for the decoration live oil sesame seeds chopped walnuts Method: Prepare yeast mixture the previous night, mixing 350 gr of flour with the yeast and some water. In the morning, add 25 gr of sugar, half of the olive oil and some flour. Knead dough well and leave it to rise in a warm place. Then add remaining ingredients and knead dough very well so it is smooth and not sticky. Cover dough and leave it to rise in a warm place for about 90 minutes. Separate into two loaves and place on two large, oiled baking pans. Let the loaves rise then brush them with oil and sprinkle with sesame seeds and walnuts. Bake in the oven at 200C for 15 minutes then at 150C for 35 to 40 minutes. The custom

20 The custom of christopsomo Christopsomo: is a Greek bread decorated with an early form of the Christian cross with ends that split and curl into circles. Sometimes initials, birth dates and ages are added to celebrate all occasions. It is a rich, round loaf scented with wine soaked orange and it sometimes contains mastiha, a dried pine resin. The bread is sometimes served with honey on Christmas eve. Families leave pieces of bread on the table believing that Christ will come and eat them during the night. During the 40 days of fasting, special loaves of Christopsomo, which translates to Christ's Bread, are prepared for the meals. The loaves are round and decorated with a cross, which people make symbols shaped in dough. It is considered a sacred tradition in Greek Orthodox homes, and the care with which it is made is said to ensure the well-being of the home in the year to come. Only the purest and most expensive ingredients are used. The bread is often decorated with pieces of dough formed into representations of the family's life. Traditionally on Christmas Eve every household would bake a Christopsomo and then decorated with engravings on the crust that represent aspects of the family's life and profession. In earlier times, Greek cooks baked large quantities of bread to last for 10-15 days, so baking just one or two loaves of Christopsomo the night before Christmas had special significance. The cook would start by crossing him/herself before starting the preparations, making this Christmas bread, which still is - considered by many to be a sacred task and great care is taken in its preparation. Raisins, nuts, cinnamon, cloves, and nutmeg are just a few of the taste treats that some recipes use for this traditional loaf.

21 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Chicken soup Ingredients: 1 chicken 3-4 kg salt and pepper 1 cup rice or 2 of barley 5 eggs 4 lemon Method: In a large pot, cover chicken with water and bring to a boil -Season and let cook until almost done -Add rice or barley and let cook for another 1/2 hour -Remove from heat -Separate egg yolks from whites -Whisk egg whites -Beat egg yolks -Add yolks to whites, add slowly lemon juice -Slowly add chicken broth whisking constantly -Return broth mixture to pot -Shake pot so that egg lemon mixture covers everything Good Luck! Katela Maria (student)

22 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Beetroot soup INGREDIENTS: 1 kilogram beetroot Vegetables (carrot, parsley, celery) Some dried mushrooms Lemon juice Salt, Pepper DIRECTIONS: Boil the mushrooms and take them out from brewing. In the same brewing you must boil the vegetables. Next, you must quench all the ingredients. Then slice the boiled beet. Add salt and pepper. Next mix all the ingredients. You can serve this soup with hard-boiled eggs or drink it from cups. Bon appetite!

23 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Fish fillet with vegetables INGREDIENTS: - 0.5 kilo of fish fillets without fish bones - 2 medium carrots - 1 medium parsley - half of celery - 2 medium or big onions - 6-8 spoons of tomato puree - oil or olive oil - parsley leaves - lemon juice -flour, salt, pepper, -sugar, 3 bay leaves, pimento When you fry the fish, check if it doesn't have fish bones because fillets without fish bones usually have them, anyway. Add half of your lemon juice to the fried fillets. 2. Peel vegetables, wash them, chop onions into small pieces, cut all the other vegetables. Heat up the oil in a frying pan or saucepan and fry the onion a little bit. Next add the rest of vegetables, tomato puree (or just tomatoes), bay leaves, pimento, salt, pepper and a little bit of sugar (half a teaspoon ). Pour water over it all to get thick sauce. Stew for 30 minutes. 3. The fish should come apart, but if not you may divide it into equal parts and mix with vegetables. If ready, you can bake everything for 10 minutes in the oven. Afterwards, sprinkle everything with the rest of lemon juice. Some details DIRECTIONS: 1. Coat the fish in flour and fry on hot oil for a few minutes.

24 One of the famous Christmas dishes in Poland is Fish Fillet With Vegetables. Maybe its name has nothing to do with Greece, but in Poland people call it fish a la Greece or fish the Greek way. It's easy to make. You can also keep it in the fridge for several days and eat it cold or hot immediately after it is prepared. Fundamentally, the preparation of this dish consists in frying the fish and adding vegetables to it. There are many variants of fish fillet with vegetables (for example you can add more fish to vegetables or opposite).

25 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Easter recipes Greek recipes Easter pascha Easter pascha Stuffed eggs Green salad with mayonnaise Polish recipes Greek Traditions about Easter Sesame Greek Easter Cookies Lamb fricassee

26 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Cole with mushrooms INGREDIENTS Components: - 1 kg of sauerkraut - 5 bay leaves - pimento - dried mushrooms (50 g) - 2 small onions - oil (100 g) pepper and salt DIRECTIONS Chop the sauerkraut finely on the board and throw it into the heated oil. Fry around, next place it into another pot with a bit water, bay leaves, pimento, mushrooms cut into pieces and soaked with water and the water in which the mushrooms were soaked is added. While the sauerkraut is being stewed, brown slightly sweetened onion and add bouillon cubes. Put it the onion into the sauerkraut while it is still being stewed. While cooking, mix it frequently taking good care of the bottom part to avoid burning it because there is little water in the pot. The sauerkraut should be sticky, thick and not burnt.

27 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Uszka (small dumplings) INGREDIENTS: Dough for the uszka: 1 kg flour 2 eggs some warm milk 40 g butter salt Stuffing: 100gram dried mushrooms, 1 onion, 1 egg, salt and peper. DIRECTIONS: Dough: Mix flour with eggs, salt and water. Knead the dough until it is not too hard. Roll the dough until flat, cut out 4 x 4 cm squares. Put the stuffing into the squares. Glue the square pieces pf dough with the stuffing inside into triangles. Stuffing: Soak the mushrooms in water. Boil them. When boiled, strain and mince them in the mincer. Dice the onion and sauté the onions until golden brown. Add the mushrooms, mix everything and cool it down. Next add two eggs to the mushrooms and onion and mix well. Season it with salt and pepper. Put the uszka in the boiling, salted water. When they come to the surface, they are ready to be taken out. Place them onto a plate and pour melted butter on them so that they do not glue together. You can eat them with beetroot soup. mmmm delicious have a good meal!

28 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Tuna Salad INGREDIENTS: 2 tins of tuna 3 eggs 3 or 4 spoonfuls of mayonnaise 200 g yellow cheese 2 small onions 1 tin of corn pepper salt DIRECTIONS: Boil the egg till they are hard (for about 10 minutes). Chop eggs and onions. Grate the cheese on a grater. Put the following into the bowl: the tuna, the chopped eggs and onions, the corn. Mix everything. Add 3 or 4 spoonfuls of mayonnaise and mix everything again adding salt and pepper. Bon appetite!

29 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Breakfast recipes Polish recipes Greek recipes Tiganites Cheese pie Delicious sandwiches Scrambled eggs on ham for beginners Scrambled eggs on ham for beginners

30 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Cheese pie Ingredients: 2 lbs feta cheese salt and pepper 6 eggs 1 cup of butter 1 pack of phyllo Method: - Crumble feta cheese with a fork -Beat the eggs and add to feta cheese -Season and mix well -Melt butter -Butter a baking pan -Place half the number of the phyllo leaves at the bottom, making sure that you sprinkle with melted butter each one after you place it in the pan -Place on top the cheese stuffing -Place on top the rest of the phyllo leaves, again sprinkling with butter -Fold the ends of phyllo inwards -Cut pie into individual servings -Sprinkle with butter and water -Bake in medium heat for 30 to 45 minutes

31 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Tzatziki 2-cups thick yogurt or sour cream or both 1-cucumber 3-cloves garlic, finely minced 2-tablespoons olive oil 1-tablespoon finely chopped fresh dill 1-tablespoon fresh squeezed lemon juice Salt and fresh ground white pepper. Drain several hours or overnight in the refrigerator. Peel cucumber clean seeds grate and squeeze liquid out. In a bowl mix all ingredients cool and refrigerate for 2-3 hrs. Red radishes and black olives for garnish Served as a dip with crispy veggies or slices of crusty bread, pita or tortilla chips If yogurt used, drain in a cheesecloth-lined in a sieve over a bowl. Ingredients:Method:

32 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 LAMB FRICASSEE Ingredients: 1 kilo lamb thigh 1 cup olive oil 3-4 big lettuces 1 big onion Fine-cut dill 2 lemons Salt, pepper 1 egg or spoonful flour We cut the lamb, wash it and roast it brown with the olive oil and the onion. Add a cup of water, salt and again water if needed. When the meat is about to be cooked, throw the lettuces, which you have earlier washed and cut. When they are cooked, we scramble the egg and add slowly the lemon and the sauce from the meal. If we don't want to use egg, then we strike the flour with the lemon slowly, add sauce from the mea, mix and put pepper. Method:

33 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 GREEN SALAD WITH MAYONNAISE INGREDIENTS: 3 boiled carrots 2 boiled parsleys 1 small boiled celery 3-4 pickled cucumbers 1 onion 2 hard-boiled eggs 1 apple 1 tin of peas 1 tin of corn 3-4 boiled potatoes 1 jar of mayonnaise DIRECTIONS : Dice carrots, parsleys and celery and mix them together in a bowl. Add chopped cucumbers, blanched onion, grated apple, chopped eggs and chopped potatoes and mix again. Next add peas and corn. Then add 4-5 spoons of mayonnaise. Mix everything gently. Finally, you can put some parsley leaves or carrots for decoration on the salad. Bon appetite

34 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 STUFFED EGGS INGREDIENTS - Six hard-boiled eggs - 3 spoons of butter - 3 spoon of chopped chives - Salt and pepper For dressing: - Lettuce leaves - Radish DIRECTIONS Mix yolks with other ingredients until you get a uniform mass adding some salt and pepper to get the desired taste. Put the mass into the whites. You can serve the eggs on lettuce leaves with a decoration made from radish. Shell eggs and cut them lengthways each into two halves. Next separate yolks from whites.

35 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 EASTER PASCHA INGREDIENTS CAKE: * 5 yolks * 200g sugar * 500g mashed white cheese * 100g butter * 100g sweet cream * 50g raisins * 50g Californian walnuts * 50g shelled almonds * 10g vanilla sugar * 50ml Cognac DECORATION ** orange slices ** chocolate powder DIRECTIONS Wash raisins, sprinkle them with cognac then drain them off on a strainer. Grind yolks with sugar to gain white fluffy mass. Then add sweet cream and mix it all well. Put the jug on the little gas and heat it for 3-4 minutes, still straining (watch out, the mass cant boil). Take off the jug and cool it down. Chop almonds, walnuts and orange peels. Mix mashed white cheese, earlier prepared yolks with cream, butter, vanilla sugar and delicacies carefully. After that put the mass on a wide strain. Then drain off mass by using a bandage. After a couple of hours put it in the plate. Decorate whole cake with chocolate powder and orange slices.

36 Greek traditions about Easter Good Thursday The housewives dye the Easter eggs. Red is the colour mainly used for dyeing the Easter eggs but many other colours, such as green, blue or yellow are also used. Good Friday People eat vegetables or soup cooked in water only, on this day. In this way they fast and mourn for the death of Jesus Christ. In the evening they go to church and join the epitaph procession around the neighborhoods. Good Friday Godfathers and godmothers give their godchildren gifts, chocolate Easter eggs and an Easter candle to hold in church during the service on the eve of Easter Sunday. Good Saturday People go to church late at night holding their Easter candles. At midnight when the priest brings the good news of Jesus Christ's resurrection to the people, they exchange kisses and wishes. The wish exchanged is "Christ has risen!" and the other person confirms this by saying "Indeed he has! Early Easter Sunday After the service people return home and have a traditional soup called mayiritsa. Easter Sunday On this day people get together with friends and family, eat lamb on the spit and drink wine. They have a big celebration with traditional songs and dances.

37 Mediterranean Diet The Secret of the Mediterranean's Lifelong Health Researchers have discovered that people in the countries that border the Mediterranean Sea exhibit strikingly low rates of heart disease compared to Americans and others. Extensive research in the past few years has isolated key dietary habits as a vital part of the vicinities lower rates of chronic disease. Dietary data from those parts of the Mediterranean region that in the recent past enjoyed the lowest recorded rates of chronic diseases and the highest adult life expectancy ate a diet like the " Mediterranean Diet Healthy Weight Plan" This diet is known as the Mediterranean diet, and it consists mostly of grains, fruits, beans, and vegetables. This style of eating includes little meat and plenty of olive oil. Researchers suggest that the live bacterial cultures of yogurt may also have contributed to the regions good health. One item commonly found in Mediterranean dishes is garlic. Garlic may help prevent blood clots, lower your cholesterol level, and protect you against cancer.

38 Mediterranean Diet The Mediterranean diet also includes moderate amounts of wine. Some researchers think this may account for Mediterranean s' healthy hearts. For men moderation is two glasses per day, for women moderation is one glass per day. There is a general consensus among health professionals that the Mediterranean Diet is healthier than the North European and American diet because more grains, such as spaghetti, fruits, vegetables, legumes, nuts, and olive oil are consumed. Moderate amounts of fish and cheese and very little red meat is consumed. Key features of the Mediterranean diet: High consumption of breads, pasta, rice, couscous, potent, bulgur and potatoes High consumption of fruits (3-4 pieces a day), legumes and vegetables (5 different varieties) Moderate amounts of grilled and steamed fish Moderate amounts of olive oil - consumed with fresh vegetables and on salads Small portions of lean red meat with no visible fat, lean pork Alcohol in small amounts High intake of antioxidants

39 THE REGION OF POLISH CUISINE POLISH CUISINE Polish cuisine has elements taken from the cooking traditions of the many national groups that lived in the country side by side for centuries, notably the Jews, Ukrainians, Byelorussians and Lithuanians. There are also some Russian, German, Czech and Austrian influences as well as dishes from more distant regions: Italy, France and the Middle East. One Polish speciality is a profusion of excellent smoked meats, especially sausage (kiełbasa), very popular throughout the world, made after traditional recipes and smoked over juniper or fruit-tree twigs. You'll be delighted by the cured and smoked hams, poultry, pork and beef fillets, and bacons. Equally delectable are Polish pâtés made from a variety of meats including game. Poland is renowned for its various types of delicious bread: white, brown, wholemeal, with raisins, prunes, sesame seeds, poppy seeds. Key elements of the Polish cuisine: potatoes, meats, various salads with favourite cabbage, lettuce, cucumbers, tomatoes and carrots, various types of bread and rolls, tea, coffee, milk, juices, little fish, almost no seafood However, pizzas, kebabs, hamburgers and cheeseburgers are also very popular.

40 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Saganaki INGREDIENTS: 1. Cut the cheese in slices. 2. Melt butter in a frying pan. 3. Add the cheese slices and fry until the cheese is brown and crispy on one side. 4. Turn over and repeat. 5. Add the squized lemon juice over the cheese and serve hot 1/2 lemon (squized) 2 tablespoons butter 1 lb. Feta Cheese DIRECTIONS:

41 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Galaktoboureko INGREDIENTS: DIRECTIONS: 2 tablespoons unsalted butter 12 Phyllo pastry sheets rind of 1 lemon 1 cup fine semolina 11/2 litter milk 2 tablespoons all purpose flour 4 egg yolks 11/2 teaspoon vanilla 1 cup caster sugar 2 cups caster sugar Syrup 2 cups caster sugar 2 cups water 2 large lemon peels 5 teaspoon vanilla 1. Over a slow–medium heat mix all the ingredients and the rind of one lemon, except the butter, stirring occasionally until the mixture becomes a thick cream. Remove from heat and set aside. 2. In a small pan melt the butter. Butter a baking pan and place 1 of the phyllo sheets. Butter the sheet and repeat with 5 more. 3. Pour the mixture on the sheets and cover with the rest of the phyllo pastry sheets, making sure each one is lightly buttered. Bake in a oven at 200C (400F) for about 30-45 minutes. 4. While the galactoboureko is cooling, make the syrup. Mix all the ingredients in a pot until the sugar is dissolved. Pour the syrup over the cooled dessert.

42 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Fried calamari INGREDIENTS: DIRECTIONS: 1Kg Calamari 1/2 cup flour Olive Oil Salt 1 lemon 1. Clean calamari well and wash. (remove all intestines) 2. Cut the tentacles portion from the calamari and set aside. 3. Cut the rest in rings. 4. Dredge the calamari rings and legs in flour, so that all of them are lightly coated in flower. 5. Pour olive oil in a frying (about 1.2cm (.5 inch) of olive oil) and heat it up to medium-high heat. 6. Fry the calamari pieces till they are golden in color and tender. 7. Place a paper towel over a plate. 8. Remove the ready calamari and place on the paper towel to drain additional oil. 9. Sprinkle a touch of salt over the calamari. 10. Squize a bit of lemon over them and serve hot.

43 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Octopus with vinegar sauce INGREDIENTS : DIRECTIONS: 2 laurel leaves 1 medium sized octopus 2 tablespoons olive oil 1 teaspoon vinegar Salt 1.Wash octopus and remove head and 'eye' (the part under the head which is hard). 2.In a finger of boiling water add octopus, laurel leaves. Boil for approx 45 or until octopus is very tender and remove from water. 3.Cut in pieces and add olive oil, vinegar and salt.

44 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Spinach pie INGREDIENTS: DIRECTIONS: 5 leaks 4-5 eggs 2 kg fresh spinach 1/2 kg feta cheese 1/2 kg spring onions Puff pastry or phyllo pastry 1 cup dill 1/4 cup rice 1 cup olive oil 1 cube beef stock 1. Clean and wash the spinach. Sprinkle with salt and let it lay to remove as much water as possible. 2. Cut the onions, leaks and dill and set aside. 3. In a large pot cook the onion in the oil. When the onions are pale and translucent add the spinach and leaks to the pot and simmer stirring constantly until the spinach is wilted. 4. Add the dill. Add the rice. Season with salt and pepper and cook for a little longer. 5. Add the feta cheese and the eggs and mix well. 6. Arrange the puff pastry or phyllo pastry in an oiled baking pan and pour in the spinach mixture. 7. Cover with the remaining pastry sheets. 8. Butter a baking pan and pour in the mixture. 9. Bake in a moderate oven 180C [350 F] for about 30 minutes

45 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Horiatiki(Greek salad) INGREDIENTS: DIRECTIONS: 8 Olives 1/2 Cucumber 1 Green Pepper Olive oil, oregano, salt Pepper 2 Onions 200gr (.44 lb) Feta Cheese 4 Tomatoes 1. Chop the tomatoes into medium pieces. 2. Slice the onions. 3. Slice the cucumber. 4. Cut a couple of strips from the green pepper. 5. Place the tomatoes, onions, cucumber in a large bowl and mix them well. 6. Pour some olive oil over the mix. 7. Add the olives (Black Olives are best for this salad). 8. Add salt and pepper to taste. 9. Cut Feta cheese into medium sized pieces and place them over the salad. 10. Add a little bit more oil and sprinkle some oregano over the feta.

46 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Yogurt with honey INGREDIENTS: DIRECTIONS: 1/2 - 3/4 cup of strained Greek yogurt per serving 1-2 teaspoons of Greek thyme honey per serving crushed walnuts (optional) In individual serving bowls, drizzle honey over the yogurt and sprinkle with walnuts if desired.

47 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Rice pudding INGREDIENTS: DIRECTIONS: 4 tablespoons uncooked Rice cup Water quart Milk 1 1/2 tablespoons Flour 1/2 cup Sugar 1/2 teaspoon or lemon rind Vanilla Cinnamon Boil water; add rice, stir once and simmer for 15 minutes. Add milk and simmer 30 minutes longer, stirring occasionally. Mix flour with 4 tablespoons water. Add to rice mixture slowly and stir. Add sugar and simmer for 15 minutes. Remove from heat, add vanilla or lemon rind, and pour into 4 individual custard cups or small dishes. Sprinkle with cinnamon.

48 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Gemista INGREDIENTS: DIRECTIONS: 8 large tomatoes, large peppers, aubergines, courgettes or combination 150 gr. long-grain rice 350 gr. onions 200 ml olive oil 250 gr. tomatoes, peeled and thickly grated 150 ml water 1 teacup chopped parsley Prepare the vegetables to be stuffed and reserve their pulp. Place the rice in a bowl. Add the onions, the fresh herbs, the shredded tomato or aubergine or courgette pulp and any reserved juices or pulp, half the olive oil. Season with salt and pepper and mix well. Place the prepared vegetables in a deep baking dish, tightly packed. Fill each vegetable with the prepared stuffing, but only three- quarters full, leaving room for the uncooked rice to expand. Cover with the reserved sliced round tops. Pour the rest of the olive oil on top of each vegetable. Pour into the bottom of the dish the grated fresh tomatoes, mixed with the water, season with salt and pepper all over and bake in a pre-heated oven, gas no. 5 (375 grades F/190 grades C), for 1.5 hours. Baste the vegetables at least twice, in order to keep them moist on the top. If you are experienced with cooking Gemista you may also try to use Pine Nuts, almonds and Raisins for the stuffing, by using less rice and onions.

49 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Tiganites INGREDIENTS: DIRECTIONS: 2 cups flour 1 1/2 cups milk 1/2 cups sugar 4 eggs 4 tsp baking powder 3 tsp vanilla extract 1/2 tsp salt oil for frying confectioner's sugar cinnamon -Sift flower -Make a hole in flour and in there add salt, vanilla and baking powder -Beat eggs and sugar -Add sugar and milk -Make a smooth paste -Heat oil -Drop 1 tubs of paste in skillet -Fry both sides -When done place them on paper to absorb excess oil -Sprinkle with sugar and cinnamon

50 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Milk pie INGREDIENTS: DIRECTIONS: 10 eggs 7 cups milk 2 1/2 cups sugar 1 cup fine semolina 1 tsp vanilla 1 pack phyllo 1/2 cup butter -Preheat oven to 200 C or 350 F -Place in a sauce pan milk with sugar and bring to a boil - Beat eggs -When sugar dissolves in hot milk, add semolina whisking continuously, Lower heat -Add eggs and whisk until thickens -Add vanilla and remove from heat. -Melt butter - Butter a baking pan -Place 4 phyllo sheets at the bottom, making sure that you sprinkle with melted butter each one after you place it in the pan -Place on top semolina filling -Place on top the rest of the phyllo sheets, again sprinkling with butter -Fold the ends of phyllo inwards-Cut pie into individual servings -Sprinkle with butter and water -Bake in medium heat for an hour and a half

51 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Sesame Greek Easter Cookies INGREDIENTS: DIRECTIONS: - Cream butter. Add sugar gradually. Add eggs one at a time alternately with orange juice. Add flour that has been sifted with soda and baking powder, a little bit at a time. Should be a soft dough. Shape as desired and brush with egg and milk mixture. Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg- milk mixture and sprinkled with sesame seed. Use greased cookie sheet. Bake at 375 degrees to 400 degrees for 10 to 12 minutes. 1 cup butter 1+1/2 cups sugar 1\2 cup orange juice 6 cups flour, 3 eggs 1\2 teaspoon baking soda 2 teaspoons baking powder 1 egg, beaten (mixed with the milk) 7 tablespoons milk

52 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Souvlaki (meat bolls) with pitta bread INGREDIENTS: DIRECTIONS: - 1 lb beef or pork 3 potatoes, cut 2 tomatoes sliced 2 onions sliced 6 pitta breads tzatziki (yogurt sauce) mustard -Cut meat in very small pieces -Marinade overnight in oil, salt, pepper and oregano -Place them on sticks -Broil them -Fry potatoes -Fry slightly pittas -In a pitta place a souvlaki (meat from the stick), some tomato, some potatoes and some onion -Tzatziki and/or mustard are optional -Roll and enjoy !!!

53 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Mizeria (cucumber salad) INGREDIENTS: DIRECTIONS: - 150 g fresh green cucumber 1 glass of 12% cream 1 glass of buttermilk salt pepper - Grate the green cucumber (with the skin) with a grater which has big holes. Put the grated cucumber into the bowl. Add cream, buttermilk and mix everything. Add salt and pepper. Cool it in the fridge. Serve with boiled potatoes and sunny side-up eggs (but you can also serve it with meat, e.g. grilled chicken). BON APPETIT

54 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Vienna Cheesecake INGREDIENTS: DIRECTIONS: a) Cheese dough 500g cottage cheese, 6 eggs ¾ glass of sugar 2 spoons powdered sugar vanilla sugar, 150g butter 1 creamy pudding 50g raisins, 30g almonds b) Topping 100g bitter chocolate 10 spoons of milk c) For decoration: coconut Grind cottage cheese. Mix 6 yolks with sugar, powder sugar, vanilla sugar. Mixing all the time, add cottage cheese, cooled melted butter, powder pudding, raisins, almonds, 6 whisked egg whites. Mix everything gently. Put the cheese dough into the medium-size baking pan covered with fat (e.g. butter) and sprinkled with bread crumbs. Put it into a hot oven and bake for 50 min. at a temperature of 180ºC. Break chocolate into pieces and melt in milk over hot water vapour. Put the obtained icing onto cool cheesecake. Decorate with coconut (sprinkle desiccated coconut).

55 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Pork chop INGREDIENTS: DIRECTIONS: 0.5 kg pork loin Eggs Flour Bread crumbs Salt Herb pepper Preparation of the meat: Slice the pork loin into 0.5 cm pieces. Then tenderize the slices with a meat tenderizer until they are soft. Then sprinkle salt onto the meat and spread herb pepper (but not too much). Preparation of the batter: Plate No 1: flour Plate No 2: eggs whisked with salt and just a little herb pepper. Plate No 3: bread crumbs Preparation of the pork chop for frying: Dip the pork slices in the following order: 1. in flour, 2. in egg, 3. in bread crumbs. Now you can fry them. Remember not to burn them! You can eat pork chops with potatoes and mizeria (cucumber salad) as seen in the video. Bon appetite!

56 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Polish pancakes INGREDIENTS: DIRECTIONS: 0.25 kg flour 1 glass of milk 1 glass of water Two eggs Salt Sugar Jam Put flour, milk, salt and eggs into a bowl and mix them all together to get a smooth runny batter. Next add water and mix the batter thoroughly. Heat the frying pan, pour some oil into it and wait until it is hot. Pour some pancake batter into the frying pan in such a way that it covers the whole flat surface with a thin layer. Fry it until it gets gold on both sides. Then you get a tasty pancake. Finally, spread some jam on the ready pancake, roll it up. Polish pancakes can be served hot or cold. Bon appetit!

57 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Bigos INGREDIENTS: DIRECTIONS: - White cabbage – 5,000g - Sauerkraut – 3,000g - Bacon – 1,500g - Pork – 1,500g - Beef – 1,500g - Sausages – 1,500g Good ingredients for bigos are different kinds of meat without bones: boiled, roast poultry or meat from duck, goose or even venison. First boil cabbage in a big pot for a few hours without adding anything. Then boil dry mushrooms in a small pot and cut them. Next add them to bigos and let bigos cook for several minutes. Next what you have to do is cut dried plums without stones (the best are smoked plums) and of course add them to bigos. Season bigos with tomato concentrate (puree) or tomatoes, marjoram and pepper. If you want, you can improve the taste of bigos with juniper, savoury, rue, basil, estragon, rosemary. Add 1,000ml of good, dry wine to the bigos which has already been cooking for a few hours. For the better taste of bigos, you must cool it down and boil again. Our ancestors used to cook bigos for a few days. Bon appetit!

58 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Delicious Apple Cake INGREDIENTS: DIRECTIONS: Dough: two glasses of flour four yolks butter - 250 g desiccated coconut - 60 g half spoon of baking powder a pinch of salt Topping: apple - 1500 g four whites sugar - 250 g cottage cheese - 150 g desiccated coconut - 150 g five spoon of raisins one third glass of sweet cream butter - 50 g two yolks vanilla sugar lemon juice Knead a dough (mix flour, yolks, butter, desiccated coconut, baking powder and a pinch of salt) and refrigerate in a fridge. Cover the bottom and sides of baking tray with fat (e.g. butter), sprinkle with breadcrumbs and put the dough in it modelling it to fit the tray. Stab the dough with a fork. Put it into a hot oven (180ºC) for 15 minutes. Mix butter with sugar, yolk and cheese to make one uniform mass. Then mix with coconut. Grate peeled apples on a grater with big holes. Sprinkle with lemon juice and mix with the mass and currants. Add whipped cream with vanilla sugar and egg white foam. Mix everything gently. Spread the mass on the slightly baked cool dough, put it into the oven and bake for one hour (180ºC). Bon appetit!

59 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Gingerbread (Piernik) INGREDIENTS: DIRECTIONS: 2 eggs one glass of sugar 200g butter half glass of honey 1.5 spoons of cacao 500g of flour 1.5 tea spoons of gingerbread pieces 1.5 tea spoons of baking soda 1.5 glasses of sour cream mixed dry fruit and nuts cocoa cover coconut Mix eggs with sugar and butter. Add honey and cocoa. Mix flour with gingerbread pieces and baking soda. Mix everything carefully. Add portions to the dough. In the end add sour cream. Mix everything carefully again. Add nuts. Put the dough into a form covered with fat (e.g. butter) and sprinkled with breadcrumbs. The best size of form is 11x40cm. Put it into a hot oven and bake for about one hour at a temperature of 170ºC. Afterwards cool the cake down and cover it with cocoa cover and desiccated coconut. Bon appetit!

60 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Crumby apple pie INGREDIENTS: DIRECTIONS: Dough: 5 eggs 1 glasses sugar 1 ½ glass wheat flour ½ glass potatoes flour 1 ½ spoon baking powder 250g margarine Topping: 1 kg apples 1 lemon jelly 3 spoons sugar Peel apples and cut them in eights. Fry them with sugar for about 15 minutes. Cool them down add powdered jelly and mix everything carefully. Whip egg whites, add sugar and next add yolks and whip again. Mix wheat flour, potato flour and baking powder and add whipped eggs. Next add melted hot margarine and mix everything gently. Pour half dough on a fat-covered baking pan and put it into a heated oven for 15 minutes at a temp. of 180ºC. On a slightly baked dough put apples and cover them with the remaining dough. Bake it for 45 minutes. Afterwards cool it down and sprinkle with sugar powder. Bon appetit!

61 Bigos If somebody asks what dish from the Polish cuisine is really Polish and only Polish, the answer is only one - bigos. None of the dishes have so many descriptions full of delight, almost adoration for taste and aroma of this wonderful mixture of vegetables and many kinds of meat. Polish people have liked bigos for a very long time. It could even be seen on the royal table. Bigos is a very Polish dish. It matches the Polish character. After all we are a nation of individualists. You can say: Where there are two Polish people there are three bigos dishes. There are several rules of preparation of this dish. You can add more of the first ingredient and less of the second one, so cooking bigos can be a field to show your cooking skills. It gives a chance to create your own, wonderful dish. The rules are as follows: Bigos can be made of sweet cabbage and sauerkraut (proportions as you wish) Cabbage for bigos has to be stewed in bouillon To the cooking cabbage we add fried meat and onion (it has to be fried gold) There have to be sausages, bacon and ham added It's nice to see venison in bigos If you want, you can add tomatoes or tomato concentrate to bigos For better results, you may have to add dry mushrooms which are soaked, boiled and cut beforehand. Mix the cooking cabbage with the mushroom extract A good ingredient for bigos are dried plums

62 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Pierogi with cabbage and mushrooms INGREDIENTS: DIRECTIONS: 400 g flour 1 egg ½ glass of water ½ kg sauerkraut ½ kg white cabbage 1 onion 50 g butter 3 spoonfuls of olive oil 50 g dried mushrooms salt pepper Stuffing: Wash the mushrooms in warm water. Wash the sauerkraut. Chop the white cabbage. Boil mushrooms with white cabbage in the water in which the mushrooms were washed. Chop the mushroom and cabbage you boiled. Also chop the sauerkraut and onion. Fry the mushrooms and onion on butter. Put it into a saucepan, add the cabbage, sprinkle with olive oil, season with salt and pepper. Fry until you get the brown colour. Dough for pierogi: Put the flour into a bowl. Add salt and mix everything gently. Add water and knead the dough carefully. It should be soft and tensile. Leave the dough for half an hour under a cloth. Then roll the dough to get thin pieces. Cut 5 cm circles. Place the stuffing onto each circle and glue the edges together so that the stuffing stays inside. Put into boiling salted water and wait until they come to the surface (about 5 minutes).

63 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Delicious sandwiches INGREDIENTS: DIRECTIONS: Bread Butter Lettuce leaves Red radish Tomato Blue cheese Spread butter on a slice of bread. Put lettuce, cheese, red radish and tomato on it. You can add spices if you like. The recipe is not very difficult. To tell the truth, it is a piece of cake. However, this is a typical component of the Polish breakfast. Instead of the cheese, you can also use ham or other vegetables.

64 Our cuisine – eTwinning program Starters Main Dishes Desserts Breakfast Home page Festive recipes Photo gallery About us Bibliography 1/6/2014 Scrambled eggs on ham for beginners INGREDIENTS: DIRECTIONS: 1 teaspoonful of butter 5 slices of ham 3 spoonfuls of chopped chives 3 eggs Salt Pepper Melt butter in a small frying pan. Do it slowly on a low heat, gently spreading butter with a wooden spoon. The point is that the butter must not burn. Put the diced ham and chopped chives into the melted butter. Put the eggs into the pan. Add some salt and pepper and mix until the eggs set. Do not mix too long because hard scrambled eggs are not tasty. Bon appetit

65 Greek team-Greek school Geia sas ! Im Thomas Sofias and I teach ICT at the senior high school of Vrachneika. The topic of our eTwinning project is:school of Vrachneika Our cuisine – 9 months duration How I started … I received an eTwinning e-mail from the Polish teacher (Piotr) last October. I replied to this e-mail and after 2 weeks we begun this project. I discuss the topic with my students (B class) and we made two teams. Team 1Team 2

66 Greek team-Greek school I adapted the project to the subject of Computer applications. So the children were motivated to participated in the project. I would like to thank the eTwinning team. Special thanks to Vasia Ntemiri who worked really hard and to Christina Papalexopoulou, Pleioni Iris and Mpezerianos Theo who starred in the movies.

67 Greek team-Greek school Greek students during video conference with Polish students

68 Greek team-Greek school Pedagogical benefits Students used internet and books to search for recipes and customs. Send a lot of emails exchanging information Students of both sides did videoconferences using skype to meet each other They did word processing using MicroSoft Word They created presentations using Power Point They made image processing using ulead photo express and Photo editor eTwinning PortalThey used eTwinning Portal They translated and wrote recipes and summaries in English

69 Greek taverns

70 Photo-movie

71

72 Karol tenderizing pork and Kuba and Piotr(teacher) Magda and Karolina Karolina & Dominik & Magda Karolina, Magda, Kuba peeling potatoes

73 Photo-movie Pork chop with potatoes and tomato pancakes Dominik_preparing_pancake_batter Alan_with_a_potato

74 About Polish team There were 9 students participating in the project: Karolina, Magda, Alan, Dominik, Karol, Kuba, Piotr, Paweł and Tomek. They had fun translating recipes into English and preparing meals for the movie for our Greek friends. I would like to thank everyone involved in the project. Hi! My name is Piotr and I teach English in Senior High School No 1 in Mrągowo, Poland. I started the e-twinning project Our cuisine because my students wanted to learn something new and get in touch with students from another country. Thomas from Greece contacted me and we agreed to work on the project together. He and his students worked really hard and gave my students an incentive to work.

75 About Polish team Advantages of the project: improvement of language skills use of various types of software communication via email and skype students learnt to look up relevant information students became integrated

76 Photo-recipes-index Greek saladSpinach pieOctopusFried calamariTiganites SaganakiEaster PaschaStuffed eggsGreen saladLamb fricassee TzatzikiCheese pieUszkaTuna salad Cole & mushrooms Fish filletBeetroot soupChicken soup Souvlaki pita bread Gemista

77 Photo-recipes-index KourabiedesVasilopitaDiplesChristmas breadRice pudding Yoghourt & honeyGalaktobourekoEaster cookiesVienna cheesecakeMizeria Pork chopPolish pancakesBigosPierogi sandwiches Scrambled eggs


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