INGREDIENTS: 1 stalk celery, including green leaves 1 garlic clove 1/3 cup flat-leaf parsley leaves 1 green bell pepper zest of 1 lemon ¼ cup extra virgin olive oil 1 small oil-packed anchovy fillet, coarsely chopped ½ cup dry white wine 1 teaspoon (or more to taste) cracked black pepper pinch of ground cinnamon 4 pounds mussels, cleaned PREPARATION: COARSELY: Chop the celery, garlic, and parsley together. Cut the green pepper and lemon zest into slender strips. Using a saucepan that is large enough to hold all the mussels in a layer no more than, two mussels deep, gently sauté the vegetables and lemon zest in the olive oil over mediu, heat until they are soft but not beginning to brown. Add the anchovy bits and continue cooking, mashing the anchovy into the oil with a fork. ADD: The wine and vinegar or lemon juice to the pan and as soon as it boils, stir in the cracke black pepper and a pinch of cinnamon. Now add the mussels, raise the heat to high and cook, stirring and tossing, until the mussels are fully open. If after 10 minutes there are still mussels that have not opened, discard them. USING: Tongs, remove the mussels from the pan to a deep serving bowl. Boil the pan juices down, if necessary, to about ½ cup, pour over rhe mussels in the bowl, and serve immediately. Pepata di cozze (Steamed Mussels) ITALY
INGREDIENTS: 2 pounds medium mussels (24 to 36), scrubbed and beards removed dry white wine, as necessary 2 tablespoons minced garlic 3 tablespoons minced flat-leaf parsley ½ teaspoon dried crumbled oregano 2 tablespoons freshly grated pecorino or Parmigiano-Reggiano, if desidered ¼ cup freshly grated bread crumbs ¼ cup extra virgin olive oil PREPARATION: PREHEAT the oven to 425°F. PREPARE the scrubbed mussels for cooking by rinsing under running water. Discard any that are gaping, keeping only those that are firmly closed; also discard any that are suspiciously heavy as they are probably packed with mud and sand. PLACE the mussels in a pan with 2 or 3 tablespoons of water ory dry white wine over medium-high heat and cook, stirring frequently, just until the mussels begin to open. (The mussels will continue cooking later.) With a slotted spoon remove the mussels to a bowl as they open. When all the mussels are removed, strain the liquid in the pot through a fine sieve or several layers of cheesecloth. Reserve the liquid. (You should have ¼ cup of liquid if not, make up the difference with a little dry withe wine or water.) Remove the mussels from their shells, reserving a half shell for each mussel. Set the half shells on a baking sheet and place a mussel in each one. In a small bowl, combine the garlic, parsley, oregano, grated cheese, and bread crumbs, than sprinkle the mixture over the mussels in a thin layer. Drizzle the olive oil and reserved strained mussel liquid over the bread crumbs. Bake the mussels for about 10 minutes or until the tops are brown and crisp. Serve piping hot or at room temerature. (Do not reheat as this will toughen the mussels.) ITALY Cozze arracanate (Grilled Breaded Mussels)
INGREDIENTS: 1 pound small black brine-cured olives, such as Gaeta or Niçoise 2 garlic cloves, chopped ¼ cuo extra virgin olive oil 2 drained canned plum tomatoes coarsely chopped 1 teaspoon dried crumbled oregano 1 tablespoon minced flat-leaf parsley 1 teaspoon salt or to taste PREPARATION: Drain the olives and rinse them in running water. set aside. Over medium heat, sauté the garlic in the olive oil until it starts to soften. do not let it brown. add the olives and cook briefly, about 3 minutes, until softened. add the tomatoes, organo, parsley, and salt. lower the heat and simmer for 15 to 20 minutes, basting the olives with the tomato sauce. Serve immediately. ITALY Olive nere soffritte (Sauteed Black Olives )
LITHUANIA Balta mišrain ė (White Salad) INGREDIENTS: 8 boiled potatoes (average size) 4 boiled eggs small jar of tinned peas 5 pickled cucumbers (average) 3 boiled carrots (average size) mayonnaise spices PREPARATION: Slice ingredients in small cube-like pieces, put some spices, add mayonnaise and mix it all.
POLAND Sa ł atka ziemniaczana (Potato Salad) INGREDIENTS: 1 kg potatoes a tin of green peas a tin of corn carrots pickled cucumbers 2-3 sausages leek 3-4 eggs mayonnaise mustard salt and pepper PREPARATION: Cook unpeeled potatoes in a pot of water till theyre soft. When they are ready peel them. When they are cold cut them into little cubes. Peel carrots, cut them in cubes and cook till theyre soft. Boil the eggs hard, peel them and when they are cold chop them. Cut the sausages, pickles and leek into little cubes too. Put all the ingredients in a bowl along with corn and peas. Spice it up with salt, pepper and mustard. Leave the salad standing for a while (it will gain a special taste). Then add a lot of mayonnaise to the salad. Its ready to be served now. Tip: you can also use other vegetables like radish, onion, chives, etc.
POLAND Plyndze (Traditional Great Poland Potato Cakes) INGREDIENTS: 1 kg of potatoes 1 onion flour 1 egg salt sunflower oil for frying PREPARATION: Peel potatoes and onion. Grate the potatoes and cut the onion into small cubes. Add the onion to the potato mixture. Mix it. Add one egg, some flour and a pinch of salt. Mix it again. Using a tablespoon form medium size cakes and fry them in hot oil till theyre brown. Serve sprinkled with sugar or with sour cream.
Bolinhos de Bacalhau (Codfish Fritters) INGREDIENTS: 250 g dried soaked codfish ; 200 g potatoes Small onion, finely chopped 2 tbsp. finely chopped parsley 3 tbsp. Port wine 3 eggs salt pepper 1 tbsp. flour vegetable oil for frying PREPARATION: Boil and mash the potatoes, set them aside. Boil the codfish until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones. Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some flour. With the help of two tablespoons form the mixture into oval shape and deep fry them until golden. Drain on paper towels. PORTUGAL
ROMANIA Salat ă de vinete cu maionez ă (Eggplant Salad with Homemade Mayonnaise ) HOMEMADE MAYONNAISE INGREDIENTS: 1 egg yolk - raw 1 hard-boiled egg yolk (keep the whites for decoration) ½ cup oil lemon juice (optional) salt pepper PREPARATION: Crush the egg yolks together and turn them into a paste. Start adding oil but in very small amounts, a few drops at a time, while stirring constantly. When the oil incorporates, add another few drops and blend them in. Keep adding oil and stirring until the mixture is smooth and creamy, add a few drops of lemon juice if preferred, and at the end mix in the salt and pepper.
EGGPLANT SALAD INGREDIENTS: 2 medium eggplants ¼ onion, very finely chopped mayonnaise salt pepper Wrap the eggplants in foil and cook them in the oven for about 45 minutes at 180 C, until they feel soft to the touch. Remove them from the oven, let them cool and then peel off the skin. They may still contain a large amount of water, so place them into a colander over a bowl to drain. After about an hour chop the eggplants as finely as possible (or use a food processor). Mix them with the onion and the mayonnaise, add salt and pepper if necessary and serve on bread.
Ham rolls with horseradish INGREDIENTS: 10 pieces of ham 200 ml sweet cream 5-8 spoons grated horseradish salt sugar salad and piece of green top for décor PREPARATION: Stuffing: Mix horse radish with cream and season it with salt and sugar. Put stuffing on the piece of ham and make rolls. Decorate with salad and green top. SLOVAKIA
TURKEY Içli köfte INGREDIENTS 700 grams minced meat salt 300 grams fine bulgur (cracked wheat) pepper 1 egg 50 grams crushed walnuts 1 teaspoon cummin 20 grams pine nuts 1 teaspoon cayenne pepper 20 grams currants 1 bunch parsle 3 onions 20 grams margarine 220 grams vegetable oil PREPARATION: Boil bulgur in plenty of water until soft. Drain and set aside. Melt margarine and lightly brown chopped onions and pine nuts. Add 350 grams of meat and saute until juices evaporate. Remove from heat. Add pepper, salt, cummin, crushed walnuts, currants and choped parsley. Mix. In a large bowl, combine the remainder of meat with the bulgur. Add cayenne pepper and egg. Mix and knead well. Take a large walnut sized piece of mixture and roll into a ball. With index finger, make a hole and push the inside, making a large cavity. Stuff the cavity with the meat mixture,press hole with fingers to close. Lightly press meatball in palm of hand to shape like an egg. Repeat procedure, making as many meatballs as possible. Add meatballs to salted boiling water and boil for 5 minutes. Remove and drain on absorbent paper. Heat oil in frypan and lightly fry meatballs until golden brown. Drain and serve.
TURKEY Hummus INGREDIENTS: 3 cups dried chick peas, soak in water overnight 4-5 cloves of garlic 8 tbs of tahini All that garlic, fresh lemon, tahini and chick peas is about to make you an international chef! It is delicious, it is easy! Hummus is served as an appetizer with fresh cut vegetables or pita bread as a dip. Also, hummus is a side dish with grille 2 fresh lemon, squeezed 1/2 cup of olive oil 2 tbs margarine 1/2 tsp Cumin and 1/2 tsp paprika to garnish PREPARATION: Cook chick peas until soft. You may use canned chick peas Put all ingredients in a blender and use "puree" function. You could split all ingredients in two and repeat the above, unless you have a powerful blender. Sautee some cumin and paprika in 2 tbs margarine and pour over the mix. Served in room temperature. All that garlic, fresh lemon, tahini and chick peas is about to make you an international chef! It is delicious, it is easy! Hummus is served as an appetizer with fresh cut vegetables or pita bread as a dip. Also, hummus is a side dish with grilled zucchini, eggplant, red or yellow pepper, as well as with chicken or meat kebabs
LITHUANIA Šaltibarščiai (Cold Beetroot Soup) INGREDIENTS: 3 eggs, 1 l sour milk, 3 cucumbers, 2 beetroots, 0.5 onion 600 g potatoes spices PREPARATION: Grate cooked beet or beetroot. Cook eggs and cut in small cube-like pieces, slice cucumbers and onion. Pour sour milk and put some spices. Mix everything. Peel some potatoes and boil them. Eat potatoes with cold beetroot soup.
POLAND Krupnik (Barley Soup) INGREDIENTS: half glass of pearl barley 35 dag pork 4-5 potatoes 2 carrots 2 parsleys 1/3 of a medium size celery 1 onion few dried mushrooms bay leaf pimento salt and pepper parley leaves dill PREPARATION : Peel the onion, carrots, parsley, celery and 2-3 potatoes. ¾ of the vegetables put into the pot filled with water along with pearl barley, mushrooms and pork. Spice it up with salt and mix everything with a wooden spoon. Add bay leaf and pimento. Boil it. When the foam appears on the surface of the water, gather it carefully. Cook the soup for around 40 minutes mixing the ingredients from time to time. Peel the rest of the vegetables. Cut the potatoes into cubes, grate carrots, parsley and celery. Add everything to the soup (dont forget to stir everything). After 15 minutes stop cooking and take onion and meat out of the pot. Cut the pork into smaller pieces and add to the soup again. Chop the parsley leaves and add half of it into the pot, stir adding pepper. Boil. Serve with parsley and dill on top.
POLAND Żurek (Sour Rye Soup) PREPARATION: Cut the sausage into neat circles. Boil it in a chicken brew. Peel carrots and parsley. Cut them into slices. Peel the potatoes and cut them into cubes. Add vegetables, bay leaf, pimento and mushrooms into the soup. Cook till potatoes are soft. Then add the leaven. Stir the soup from time to time. Dont let it boil too fast. Peel and chop onion. Fry it for a while in hot oil. Add it to the soup along with grated horseradish, salt, pepper and vinegar if necessary. In the end add some marjoram. Serve the soup with boiled egg on top. INGREDIENTS: white sausage rye flour leaven garlic carrots parsley potatoes onion chicken brew vinegar oil dried mushrooms horseradish bay leaf pimento salt and pepper marjoram eggs
Caldo Verde (Portuguese Cabbage Soup) PREPARATION: Peel the potatoes, the onion and the cloves of garlic and cook in 2.5 L of salted water; add half the portion of olive oil. Meanwhile, wash and shred the green cabbage very finely. When the potatoes and the other ingredients are well cooked, reduce them to purée and bring to boil again on a low to medium flame. Drain the cabbage and add it to the boiling mixture: let simmer, uncovered (so that the cabbage stays green), until the cabbage no longer tastes raw. Season to taste and add the remaining olive oil. When serving, put one or two slices of "chouriço" in each bowl or soup plate before pouring the "caldo verde" on it. Serve with half a slice of corn bread per person. Hint: In summer, the cabbages are a little hard; it is advisable to scald them before adding to the broth. PORTUGAL INGREDIENTS (SERVES 4) 6 leaves of Portuguese green cabbage or similar cabbage 600 g of potatoes 2 cloves of garlic 1 medium-sized onion slices of "chouriço" (Portuguese sausage) 2 slices of corn bread 1 dl of olive oil salt
ROMANIA Ciorbă de perişoare (Sour Soup with Meatballs) PREPARATION: Set to boil finely chopped onion, carrot, and parsley root together with the beef. Let boil well, then add the salt, chopped greens and the separately boiled and strained tomatoes. Let boil for a few minutes and then add the meatballs prepared by mixing the ground meat with the salt, pepper, egg, fried onion and rice. Let the meat balls boil. You may serve with a tablespoon of sour cream in each bowl. INGREDIENTS: 2 l water 500 g tomatoes 1 small carrot 1 small parsley root 1 onion salt chopped parsley dill FOR MEATBALLS: 500 g beef 1 tablespoon rice 1 egg 1 chopped onion-fried 1/2 tablespoon lard salt pepper
Slovakia Bean Soup PREPARATION: Cook all these ingredients for about 45 min. Then add: 3 handfuls of TVP Add: 2 chopped bell pepper (one red, one green) 1/4-1/2 cup chopped cilantro 1 can ready-cut tomatoes and maybe some fresh ones. INGREDIENTS: 6 cups soaked beans 8-10 cups of water and veg. broth 1 small can tomato paste 2 small onions 4 large cloves of garlic 3 Tbs. Chili powder 2 Tbs. Cocoa powder 1 tsp. salt 1/2 tsp pepper
INGREDIENTS: 1\2 pound dried peeled fava beans,or I pound whole (unpeeled) dried fava beans Salt to taste 1\2 cup extra vergin olive oil I pound bitter greens (wild dandelion greens, broccoli rabe, collards, Chinese broccoli, turnip greens or other) PREPARATION: Soak the fave overnight,then drain and if using unpeeled fave, pull the outer skin away. Place the peeled fave in,preferably,a terra-cotta cooking he vessel that is higher than it is broad-like an old-fashioned bean pot, though a Pugliese pignatta is the ideal form. Add fresh water to cover the beans, cover the vessel, and place over a rather high flame to come to a boil. (Of course a terra-cotta cooking vessel should never be set on a electric burner, so if you have an electric stove, put the beans in a heavy soup or stock kettle instead). As the beans start to boil they will give up foam, which should be skimmed off with a spoon. Once the foam ceases to rise, add a good pinch of salt, and, as the beans cook down, stir them thoroughly with a long-handled wooden spoon. ITALY Fave e cicoria (Dried Fava Beans with Bitter Greens)
The beans will gradually dissolve into the cooking liquid; keep a kettle of water simmering on the back of the stove and, if necessary, add boiling water from time to time to keep the beans from scorching. The beans should take about 1 hour to cook –you will need to stir them constantly during the last 10 or 15 minutes. When they are completely dissolved, without any lumps, they should have the consistency of clotted cream. Using the wooden spoon, beat in 1\4 cup of the olive oil and taste, adding salt if necessary. While the beans are cooking, clean the greens thoroughly in several changes of water. Place them in a large kettle and boil them in the water clinging to their leaves until they are thoroughly cooked and tender.(you may have to add a very little boiling water from time to time.) Drain in a colander, turn into a bowl, and dress the hot greens with the remaining 1\4 cup of olive oil and salt to taste. Toss to mix well. Pile the fava puree on one side of the plate, the greens on the other, and serve with lots of thick slices of country-style bread, fried in olive oil if you wish, or toasted and drizzled with olive oil. Eat the greens and puree together, accompanied by the crisp bread.
INGREDIENTS: 1 cup of grano pestato or farro or whole wheat berries 1 ounce sliced pancetta or lean bacon 1 medium onion, finely chopped 1 tablespoon extra virgin olive oil 2 cups diced green vegetables, such as celery, escarole, chard, zucchini, spinach, or chicory 1 teaspoon minced fresh marjoram 1 tablespoon tomato sauce, or 1 teaspoon tomato concentrate dissolved in 1 tablespoon hot water sea salt to taste freshly grated pecorino or Parmigiano-Reggiano for garnish PREPARATION: If using wheat berries, soak the grains to cover to a depth of 1 inch for 12 hours or overnight. When ready to cook, drain thoroughly (this may not be necessary with faro.) If you are using bacon, blanch it for two or three minutes in a pan of rapidly boiling water to rid it of some of the smoky flavour. Drain and cut the bacon, or the pancetta, in small cardons. In a saucepan or stockpot large enough to hold all the ingredients, gently sauté the pancetta or bacon and the onion in the oil over medium heat until the onion pieces start to brown. Add the drained wheat and stir to mix well. Add about two cups of boiling water, or enough to cover the grain to a depth of 1 inch. Bring to a boil, lower the heat to medium-low, cover the pan, and cook very slowly, adding boiling water from time to time as the grain absorbs the water in the pan. (is difficult to give precise times or measurements for this, as so much depends on the age of the grain and whether you are using grano pestato, farro, or wheat berries.) Grano pestato e foglie (Pounded Wheat Berries and Greens) ITALY
Check the grain from time to time and when the kernels start to get tender, add any or all of the diced vegetables. Stir in the marjoram and the tomato sauce or diluted concentrate. Taste and add salt if necessary or desired. Continue cooking over low heat until the vegetables are cooked and the grain is very tender. Serve immediately, passing grated cheese to sprinkle on top if you wish. Dissolve 1 teaspoon salt in about 2/3 cup very warm water. Put the semolina in mixing bowl and slowly turn the salted water into the flour, little at a time, gradually mixing until most of the water has been thoroughly incorporated. Knead the pasta in a bowl for a few minutes. Once the dough is well amalgamated, turn it out onto a board and continue the kneading until the dough has reached a soft, silky texture, then set it aside, covered with a cloth, to rest for about 30 mins.
ITALY Frittata di menta (Mint Omelet) INGREDIENTS: 1 small yellow onion, finely chopped 3 tablespoons extra virgin olive oil 1 cup (loosely packed) fresh mint leaves 8 large eggs 3 teblespoons freshly grated Parmigiano-Reggiano salt and freshly ground black pepper to taste PREPARATION: Gently sauté the onion in 2 tablespoons olive oil in an ovenproof 10 to 12 inch skillet over medium-low heat until the onion is soft but not starting to brown - about 10 to 15 minutes. Away from the heat, add the mint to the onion and stir to combine well. Set aside to cool. Mix the eggs in a bowl with a fork, then stir in the cheese, salt, and pepper. Stir the cooled onion-mint mixture into eggs. Turn on the broiler and adjust a rack so that the upper surface of the omelette will be about 6 inches from the heat source. Return the skillet to medium-high heat. Add the remaining tablespoon of oil to the pan and swirl it over the bottom and sides. Turn the eggs mixture into the pan. Cook, continually running a palette knife, narrow spatula, or cake icer around the edges of the pan to keep the eggs loose. From time to time, lift some of the cooked egg off the bottom of the pan to let uncooked egg run underneath. When the bottom of the frittata is set, remove from the stove top and run it under the broiler for 30 seconds or so, just long enough to glaze and brown the top. Cut in wedges or small squares and serve immediately. Or set aside to cool to room temperature before serving.
ITALY Insalata di polpo e patate (Octopus and Potato Salad) INGREDIENTS: 1 pound waxy (boiling) potatoes 1 pound cooked octopus tentacles, sliced crosswise ¼ to ½ inch thick 3 or 4 scallions, finely sliced (green and white) 2 tablespoons chopped flat-leaf parsley ½ cup extra virgin olive oil 3 tablespoons fresh lemon juice 1 garlic clove, finely chopped salt and freshly ground black pepper to taste PREPARATION: Cook the potatoes in a pan of rapidly boiling lightly salted water for 15 to 20 minutes or until they are thoroughly tender but not falling apart. Drain, and as soon as they can be handled, peel the potatoes and slice, while still warm, about ½ inch thick. Mound the octopus slices attractively in the center of a platter and arrange the warm potato slices around the edge. Sprinkle with the scallions and parsley. Mix together the olive oil, lemon juice, garlic, salt, and pepper. Taste and adjust the seasoning, then pour the dressing over the octopus and still warm potatoes. Cover with a piece of foil and set aside in a cool place to marinate for several hours before serving.
ITALY Bracioline (Beef Rolls) INGREDIENTS: 8 thin boneless beef or veal scaloppine or cutlets (about 1 pound), pounded thin 8 very thin slices savory baked ham or pancetta, plus 2 tablespoons minced pancetta for the sofritto 1/3 cup finely chopped falt-leaf parsely 1 garlic clove, minced with the parsely 1 heaping tablespoon rinsed and drained capers 3 ounces pecorino or Parmigiano-Reggiano, cut in slender fingers ¼ cup extra virgin olive oil 1 medium yellow onion, chopped 1 garlic clove, chopped with the onion 1 carrot, scraped and finely chopped ½ cup dry red wine 2 cups coarsely chopped canned whole tomatoes 1 small dried hot red chile pepper or ½ teaspoon crushed red pepper flakes Sea salt and freashly ground black pepper to taste Finely minced basil or parsely for garnish, optional PREPARATION: Pound the beef cutlets with a meat pounder to stretch them and make them very thin (or ask the butcher to do this for you). Lay a slice of ham or pancetta on each cutlet, then sprinkle with a teaspoon of the garlicparsely combination, a few capers, and finger of cheese. Roll each cutlet up over the filling and secure with a toothpick or tie with thread.
In a deep skillet over medium-high heat, brown the beef rolls on all sides in the olive oil. Remove as they brown and set aside. Add the minced pancetta to the pan together with the chopped onion, garlic, and carrot, lower the heat to medium-low, and cook, stirring occasionally, until the vegetables are soft but not brown. Add the wine, raise the heat slightly, and cook, scraping up any brown bits. When the wine has reduced by approximately half, add the tomatoes to the pan and continue cooking for about 5 minutes to reduce and thicken the tomatoes into a sauce. The recipe may be prepared ahead point. When ready to continue, heat the sauce over medium until it is simmering. Crumble the chili pepper and stir into the sauce. Return the beef rolls to the pan, spooning the sauce over them to cover well. Add salt and pepper. Cover the pan, lower the heat to medium-low, and continue cooking for 25 minutes, or until the beef rolls are thoroughly impregnated with the flavours of the sauce. Serve the beef rolls with the sauce; or, if you prefer, serve the sauce with pasta as first course, reserving just a few spoonfuls to garnish the beef rolls, which are served as the main course. Garnish with minced herbs if you wish.
LITHUANIA Cepelinai (Zeppelins) INGREDIENTS: Dumpling Mixture: 8 large potatoes, peeled and finely grated 2 large potatoes, peeled, boiled. 1 medium onion, peeled and grated or chopped. 1 teaspoon salt PREPARATION: In a large bowl, mix all the meat ingredients thoroughly. Refrigerate until ready to use. Add a drop or two of lemon juice to the grated potatoes so they don't turn brown. Place them in a fine-mesh cheesecloth or cotton dish towel and twist over a large bowl to get rid of the excess water. Pour off the water, reserving the potato starch at the bottom of the bowl. Unwrap the cheesecloth and place potatoes in bowl with starch. Add the boiled potatoes, grated onion and salt. Mix well. Put a large stockpot of water on to boil. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are gone. Carefully lower dumplings into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil and continue boiling for 25 minutes. While dumplings are boiling, make the gravy. Fry the bacon and onion until tender. Drain and combine with sour cream and black pepper. Thin with 1-2 tablespoons milk if necessary. Meat Mixture: 1 kg pork (can be mixed wit beef) 1 medium onion, peeled and chopped 1 teaspoon salt 1/4 teaspoon pepper 1-2 eggs Gravy: bacon cut into small pieces 1 large chopped onion 1 cup sour cream.
POLAND Pierogi (Polish Stuffed Dumplings) INGREDIENTS: For the batter you need 4 glasses of flour 2 teaspoons of salt 2 teaspoons of oil 2 glasses of water egg PREPARATION: Put dried mushrooms into a bowl of water. Let them swim there for few hours. After that boil them with carrot and parsley. Spice them up with salt and pepper. Cook sauerkraut with a pinch of salt. When its soft, pour the water off the pot and dry the cabbage as much as possible. Sieve mushrooms, carrot and parsley out of water. Grind the ingredients of the filling in a meat mince machine. Peel onion and chop it. Fry it brown and then add to the filling. Spice the filling with salt and pepper. Sieve the flour into a big chopping board. Add salt, oil, egg and water. Knead the batter till its soft and flexible. Roll the batter into thin cakes. Using a glass cut circles in the batter. Put a teaspoon of the filling in the middle of each circle. Fold the dumplings into half and mould their ends so that they dont open while cooking. Cook them in a pot full of boiling salty water till theyre soft. Serve them with fried onion. For the filling you need 1 l jar of dried mushrooms 1 kg of sauerkraut 1 carrot 1 parsley salt and pepper 3 spoons of olive oil 3 onions
POLAND Gołąbki (Rice and Cabbage Rolls) PREPARATION: Cook the cabbage leaves till theyre soft. Peel the onion and chop it along with garlic. Fry them golden. Cook rice. When its ready and cold add it to minced meat. Add eggs, onion and garlic. Spice the filling up. Stir everything thoroughly. Put the filling into the cabbage leaves and roll it. Put the sauerkraut at the bottom of a saucepan. Put the rolls on it. Mix chicken brew with tomato sauce. Pour it onto rolls. Put everything into an oven (180oC) for 90-120 minutes. Optional: serve it with sour cream on top. INGREDIENTS: a glass of rice 1 cabbage 2 spoons of oil 2 onions 2 cloves of garlic 45 dag minced pork 2 eggs salt and pepper oregano 2 teaspoons of powder paprika 45 dag sauerkraut ½ glass of chicken brew ½ glass of tomato sauce 2 glasses of sour cream
Bacalhau com Natas (Codfish with Cream) INGREDIENTS: (serves 4) 400 g of dried and salted codfish (bacalhau) 500 g of potatoes, diced 5 big red onions, diced olive oil salt and pepper 3 cups of cream black olives for decoration PREPARATION: Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly. Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces. Dice the onions and sauté them in oil till they are tender and golden. Add the softened codfish and mix. Keep this on a low fire for about 5 minutes. Now pre-heat the oven. Put the diced potatoes in a big pan with lots of oil till they are a bit soft. Then add the codfish and onions, and add salt and pepper to taste. Add the cream and keep this on a low fire for a minute, till the cream is warm, but not boiling. Now put this mixture in a casserole, decorate with olives and put it in the oven till slightly golden (about half an hour). Serve immediately. PORTUGAL
Rojões à Minhota (Pork and Pickled Vegetables) INGREDIENTS: 1, 50 kg pork shoulder, cut in cubes 4 tbsp. olive oil 2 large garlic cloves, peeled & minced 2 tbsp. sweet paprika 2 large bay leaves (do not crumble) 1/2 tsp. freshly ground black pepper 1 cup dry red wine 1/2 tsp. salt 1-1/2 cups pickled vegetables (carrots, cauliflower, green beans, etc.) PREPARATION: Brown the pork in 2 to 3 batches in the olive oil in a large heavy kettle over moderately high heat, allowing 10 to 12 minutes per batch; as the pork browns, lift it with a slotted spoon to a heat-proof bowl. When all the pork is brown, drain all but 1 tablespoon of drippings from the kettle; return the pork to the kettle, add the garlic, paprika, bay leaves, and pepper, and mellow over moderate heat 5 minutes, stirring occasionally. Add the wine, bring to simmer, adjust the heat so that the wine barely bubbles, cover, and simmer, 1 to 1 1/2 hours until pork is fork-tender. Season to taste with salt. Ladle the pork into a large deep platter, spoon some of the kettle liquid on top, then sprinkle with the pickled vegetables. Serve with boiled or roasted potatoes. PORTUGAL
ROMANIA Sarmale (Meat Rolls in Cabbage Leaves) PREPARATION: Fry the onion in lard till it gets gold brown and then mix it in a bowl with the meat, rice, salt and pepper. Caution with the salt: sour cabbage is already salty and too much salt in the meat mixture could ruin your meal. Carefully remove the cabbage leaves one by one, paying attention not to tear them. Depending on how big the cabbage is you need whole leaves or halves to make the rolls. Remove cabbage core – it is hard to roll the meat mixture if you dont. In a deep pot place the rolls in concentric layers. Cover with a layer of chopped cabbage, then pour the tomatoes (chopped as well). Place one-two bacon slices randomly among the rolls. The bacon will give a special taste and aroma to the whole dish. Repeat this till all rolls are set in the pot. The last layer is whole cabbage leaves and tomatoes. Add water to slightly cover the last layer of cabbage. Place on stove, bring to boil, and then reduce heat to low and continue boiling for at least four hours. Serve hot, with sour cream. INGREDIENTS: 1 large pickled cabbage 1 kg ground meat (pork) 2 large onions (finely chopped) 50 grams rice lard 5 tomatoes (or a can of pealed tomatoes) four-five slices of smoked bacon salt pepper thyme water
Bryndzové Halušky INGREDIENTS: 4-6 potatoes 8-10 tsp flour salt 2 eggs bacon bryndza (or sheep cheese or Feta) PREPARATION : Peel potatoes and finely shred them. Add eggs and flour. Make a dough that is not too tough but not to watery. You may use more or less flour or add a little bit of water if it is too tough. Add 1 tsp of salt. Boil water with 2 tsp of salt. Use teaspoon to drop a little bit of the dough into the boiling water. Be sure the water is always boiling. When halušky are done they will float on top of the water. Pick them out with a strainer. Instead of bryndza you can use some kind of sheep cheese or Feta Cheese, than add cream cheese and milk and mix together. Cut up little pieces of bacon and fry them. Serve halušky with the cheese sauce on top and sprinkle with the bacon pieces. SLOVAKIA
TURKEY Adana Kebab INGREDIENTS: 2 tablespoons unsalted butter, cut into tiny pieces 3/4 pound ground veal 3/4 pound ground lamb Extra virgin olive oil, melted unsalted butter, or vegetable oil for brushing 2 teaspoons cayenne pepper, or more to taste 2 medium onions, peeled and sliced 2 teaspoons freshly ground coriander seeds 1 tablespoon sumac (a spice found in Middle Eastern markets) 2 teaspoons freshly ground cumin seeds Finely chopped fresh parsley leaves for garnish 2 teaspoons freshly ground black pepper Salt to taste 2 pide bread (see Note below) PREPARATION: In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesn't stick to them. Cover and let the mixture rest in the refrigerator for 1 hour. Prepare a charcoal fire or preheat a gas grill on medium-low for 15 minutes. Form the meat into patties about six inches long and two inches wide. Grill until the köfte are springy to the touch, about 20 minutes, turning often. Meanwhile, brush the pide bread with olive oil, melted butter, or vegetable oil and grill or griddle for a few minutes until hot but not brittle. Arrange the köfte on a serving platter or individual plates and serve with the pide bread, sliced onions, a sprinkle of sumac, and chopped parsley as a garnish.
PREPARATION: When the knead is ready, line it up in ribbons of 2 or 3 cm, put on some cherry jam and cover it up with other knead, cut the biscuits and put them on an oven tray. Bake in warm oven (180°C) for about 15 mins being careful not to overcook them. ITALY Biscotti cegliesi (Almond Biscuits of Ceglie Messapica (BR)) INSTRUCTION: 1 kg toasted almonds or ¾ toasted and ¼ raw ½ kg sugar 4 or 5 eggs (it depends on how many the knead needs9 grated lemon zest If you like, you may add either black coffee or liqueur
INGREDIENTS: two 2-inch strips lemon zest 2 cups whole milk 4 eggs 1/2 cup sugar 1/2 cup unbleached all-purpose fluor 1/2 teaspoon pure vanilla extract 1 cup less 2 tablespoons sugar 1 cup less 2 tablespoons butter,at room temperature 1 whole egg 3 egg yolks 1/2 teaspoon pure vanilla extract grated zest of ½ lemon 3 cups pastry flour 4 teaspoons baking powder pinch of salt Liberally: butter and flour 12 dariole molds or muffin tins. Bocconotti alla crema (Sponge Cakes with Pastry Cream) ITALY
PREPARATION: Make the filling: Add the lemon zest to the milk in a saucepan and bring heat almost to a boil over medium heat.As soon as the milk starts to shimmer,remove from the heat and set aside to cool slightly while the lemon zest steeps and flavors the milk. Beat the eggs in a large mixing bowl, adding sugar a little at a time, until the mixture is thick and forms a ribbon. Fold in the flour and vanilla. Remove the lemon zest from the milk and discard.Fold the milk into the egg mixture.Return to the saucepan and set on low heat or set the pan in a larger pan of simmering water, and cook, stirring frequently, until it's a thick custard. As the custard come to a boil or it will curdle. When it is the consistency of heavy cream, remove from the heat, strain through a sieve, and let cool to room temperature or refrigerate while you make the cake batter.The custard will continue to thicken as it cools. Make the batter: Beat together the sugar and butter until they are very creamy, then beat in the whole egg and egg yolks, 1 at time, beating well after each addition. Fold in the vanilla and lemon zest. Put the flour, baking powder, and salt in a flour sifter, stirring with a fork to mix together. Sift about a third of this over the egg batter and foldit in. Continue with the remaining thirds, until all the flour mixture has been blended in. Preheat the oven to 400 F. Put a dollop of cake batter in the bottom of each mold or tin. Top with about 2 tablespoons of the custard cream, then with another dollop of cake batter. When all the molds are filled, place in the oven for 30 minutes, or until the little cakes are golden and perfume the air with their fragance. Remove from the oven and set the molds or muffin tins on a cahe rack to cool. The cakes may be sreved immediately, sprinkled with a little powdered vanilla sugar if you wish, or left to cool to room temperature.
LITHUANIA Skruzdėlynas (Anthill) INGREDIENTS: 4-5 eggs 5 spoons of sour cream some salt 6 cups of flour 0.5 l of fat (oil) for boiling SYRUP: 1 glass honey 1 glass sugar 2 spoons water 30 g butter 1 spoon sour cream PREPARATION: We make dough from all the products. Put the dough on the board, sprinkle the board with oil and put the dough on it, then roll up while the dough is very thin. Cut it into rectangular 3 – 4 cm length pieces. Cook in oil until those pieces turn yellow. Soak the cooked pieces in syrup and put them on a place forming a hill. You can decorate the anthill with raisins or poppy seeds.
POLAND Faworki (Carnival Cakes) PREPARATION: Sieve the flour into a big chopping board. Add salt, yolks, vinegar, and cream. Knead the batter for few minutes. Roll the batter thin. Cut the batter into rectangles. Cut a strip hole in the middle of the rectangle. Pull one of the cakes ends through the hole, forming the cake. Fry the cakes brown in a pot full of hot oil. Decorate them with a lot of icing sugar. INGREDIENTS: 2 glasses of flour 4 yolks ¾ sour cream 1 teaspoon of vinegar pinch of salt icing sugar sunflower oil for frying
Pasteis de Nata (Portuguese Custard) INGREDIENTS: 3 free-range egg yolks 115g caster sugar 2 tbsp corn flour 230ml double cream 170ml milk 2 tsp natural vanilla extract 1 sheet ready-rolled puff pastry PREPARATION: Put the egg yolks, sugar and corn flour in a saucepan and whisk together. Gradually whisk in the cream and milk until smooth. Place the pan over medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin forming and leave to cool. Preheat the oven to 190C Lightly grease a 12-hole muffin tin. Cut the pastry sheet in half, put one half on top of the other and set aside for five minutes. Roll up the pastry tightly from the shorter-sided end and cut the pastry log into twelve 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter. Press the pastry rounds into the holes in the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. Leave the tarts in the tin for five minutes, then transfer to a wire rack. Pasteis de Nata can be served warm or cold, but highly recommended with a good sprinkle of cinnamon on top. PORTUGAL
Chocolate Mousse PREPERATION: Mix the butter and the sugar until smooth. Add egg yolks one at the time and stir until obtaining a white cream. Add Port wine. Add the melted chocolate and mix until fully combined. Lightly whip the egg whites and fold into the mousse with a rubber spatula. Pour the mousse in small bowls, cover and refrigerate for at least three hours. Serve chill or remove from the refrigerator 10 minutes before serving. PORTUGAL INGREDIENTS: 200 g melted chocolate 6 eggs 6 tbsp. sugar 50 g butter 1tbsp. Port wine
ROMANIA COZONAC (Cozonac) PREPARATION: FOR DOUGH Begin by separating the eggs, reserving both the egg yolks and the egg whites. In a small pan, warm the milk over a medium flame. When the milk is warm, remove 3 tablespoons and continue heating the milk. Place 3 tablespoons of milk in a small bowl or container. Add the yeast, 1 teaspoon of sugar and a little flour. Mix until it gets the consistency of a thick. Cover and set aside for about 5 minutes. Once the milk on the stove comes to a boil, remove it from the flame. Add the vanilla and mix well. Set aside. In a large bowl, mix together the sugar, egg yolks and salt. Slowly stir the warm milk mixture into the sugar mixture and mix well. Then stir in the yeast mixture and 3 egg whites. Gradually add the remaining flour until it forms a dough, using all the flour. DOUGH INGREDIENTS: 300 g. sugar 1 kg. flour 1 tablespoon vanilla 6 eggs ½ tsp. salt 200 g. butter 2-3 tsp. oil FILLING INGREDIENTS: 250 g. walnuts ½ tsp. rum flavoring ¾ cup milk 1 tsp. vanilla 1 cup sugar
Transfer the dough onto a lightly floured surface and knead. In a small pan, begin melting the butter over a medium flame and stir in the oil. Once melted, remove the butter mixture from the flame. Slowly add the mixture of warm butter and oil until the dough forms bubbles and easily comes off the hands (about ½ hour). Cover bowl with a towel and let rise in a warm, draft free place until it has doubled or tripled in bulk. Generously grease a loaf or baking pan(s). Once the dough has risen, about 1,5 -2 hours, form the dough to the shape of the loaf pan. This is the point where you add the filling. Allow the dough to rise for at least ½ hour. Before baking, brush the top of the dough with some of the remaining egg whites (or beat one extra egg and glaze with the beaten egg). Bake in a medium high temperature oven for 30-45 minutes. When cooked through, remove the cozonac from the pan and let cool on a wire rack. PREPARATION: FOR NUT FILLING Begin by grinding or grating the walnuts. In a small pan, heat the sugar, milk and vanilla over a medium flame until the sugar has dissolved. Add the ground nuts while mixing to prevent them from sticking to the bottom of the pan. Bring the mixture to a rolling boil for 1 minute, stirring constantly. The consistency should be similar to a paste. Remove the pan from the heat. Add rum flavoring. Once the mixture has cooled, roll out the cozonac dough and spread the nut mixture over the surface. Roll the dough back up and shape it to the size of the baking pan. Bake as directed above.
INGREDIENTS: 500 g smooth flour 120 g butter 200 g sugar powder 3 spoons of honey 2 eggs 1 coffee spoon of soda saleratus 15 g of ginger flavour PREPARATION: We pin everything together and put it into the fridge. Next day we roll the piecrust flat. Circa 1 centimeter thick. We make little cookies with pattypans and put them on a baking tin. Then we bake them. GLAZING: Shake egg white and lot of sugar powder. Gingerbreads SLOVAKIA
Smacznego! Bom apetite ! P oft ă bun ă ! Buon appetito! Dobrú chuť! Skanaus ! Afiyet olsun!
Information gathered and edited by Zespół Szkół Publiczne Gimnazjum in Kuźnica Czarnkowska, Poland Made for Lets Keep Memories Alive Comenius project, 2008/2010
"This project has been funded with support from the European Commission. "This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein".