FOOD

                                      TURKISH FOOD

Eda ,Beyza,Umut ,Utku and Kübra are responsible for the traditional recipes. Last week they had a meeting and chose the two recipes ; Yaprak Sarma ( Vine Leave Wraps with Olive Oil) and Sütlaç (Turkish Rice Pudding)

Eda prepared Yaprak Sarma with her grandmother.

Vine Leave Wraps with Olive Oil

(Zeytinyagli Yaprak Sarmasi)

Ingredients

Vine leaves - 150 grams

Water (2 2/3 cups)                                       

Salt (3 teaspoons)               

Onion (6 big)                       

Olive oil - 150 grams

Rice (1 1/3 cup)                   

Sugar (2 teaspoons)           

Currants (2 tablespoons)     

Parsley 1 small size bunch   

Dill (1 small size bunch)     

Fresh mint (10-15 leaves)    

Cinnamon - 1.5 grams

Black pepper - 1.5 grams

Lemon juice 2 tablespoons 

Lemon 1 medium size         

Servings: 6

Vine Leave Wraps with Olive Oil

Preparation:

 

Wash the vine leaves and remove the coarse stems. Put the water and teaspoon of salt in a pot. Bring to boil and add half of the leaves. Simmer them for 4-5 minutes, turning over once. Simmer the other half in similar fashion. Measure the cooking liquid and complete it to 2 3/4 cups and set aside.

 

Peel the onions, wash and chop finely, place in pot together with oil , cover and saute for 20 minutes over low heat, stirring occasionally.

Wash and drain the rice and add to the pot and stir a couple of times. Add the remaining salt, sugar and the 1 % cups of the hot cooking liquid, stir and sprinkle with currants. Simmer it on first medium and then low heat for 10-15 minutes, until all the liquid is reduced.

Wash the parsley and the dill and remove the stems and chop finely. Add them to the cooked rice together with mint, spices and the lemon juice and leave covered for 10 minutes.

Place the vine leaves so that the side with veins face inside when wrapped. Place the prepared filling to one side, fold the side edges over the filling and then wrap it.

Cover the bottom of a shallow saucepan with vine leaves and the removed parsley and dill stems and place the wrapped vine leaves over them.

Place a heat-proof flat plate over the leave wraps (dolmas). Heat the remaining boiling liquid and add to the pan slowly, pouring from the edge of the dolmas. Cover and simmer over low heat for 50 minutes. Transfer to a serving dish when cool, and garnish with lemon slices.

or yoghurt...

AFİYET OLSUN       BON APPETIT

                    

                  SÜTLAÇ / TURKISH RICE PUDDING

Ingredients:

4 water glass milk
3.5 coffee cup sugar
1 coffee cup starch
1 coffee cup rice
Half teaspoon salt

Preperation:

Cook the rice in abundant water and then filter it.

Boil the milk in another pot and add the rice and the sugar to milk. Add the starch and salt , take it from the oven after it boils.

Pour the blend into small bowls. You can decorate it with some cinnamon.

You can also cook Sütlaç in the oven for a thick creamy surface;

Pour some water into the oven tray and put the bowls into the tray. Cook it in 250 grad oven for 35-40 minutes. After its cooked take it from the oven and put it into the refrigerator.

MANTI

Utku and his grandmother cooked Mantı .

Ingredients Measure AmountFlour 5 cups 550 grams
Salt 3 tablespoons 36 grams
Eggs 2 100 grams
Water 10 2/3 cups 2125 grams
Onion 2 small size 100 grams
Parsley 1/3 bunch 20 grams
Black pepper ½ teaspoon 1 gram
Ground meat 1 ½ cups 250 grams
Tomato 1 large 200 grams
Margarine 6 tablespoons 60 grams
Red pepper ½ teaspoon 1 gram
Garlic 6 cloves 18 grams
Yogurt 3 cups 660 grams
Servings: 6


Preparation :Sift flour into a large dish and set aside 1/3 cup. Add one tablespoon salt to the remaining flour, mix and make hole in the center. Blend in the eggs, gradually add 2/3 cup water and make a stiff dough. Knead for 7-8 minutes and divide into three balls. Cover with a damp cloth and let stand for 10 minutes. Peel the onions, wash and chop finely. Wash the parsley, separate the leaves and chop finely. Add the onion, parsley, ½ tablespoon salt and the black pepper to the ground meat and mix. Sprinkle with flour and roll out one of the dough balls until 1 millimeter thick.

                                          

Cut it into 2 cm squares, place about half a teaspoon of the filling at the center of each square and bring the four corners together at the top, press and seal.

Process the remaining dough balls in the same way.

Place the remaining water and the salt in a pan and bring to boil. Add the little dough bundles (manti) and cook for 15-20 minutes, stirring occasionally. Wash the tomato and grind into another saucepan, add margarine and simmer for about 5 minutes, add the red pepper. Pele, wash and crush the garlic and mix into the yogurt.

While serving, pour the garlic yogurt over the manti and then sprinkle with the tomato sauce.


                           

                                            ITALIAN FOOD

 

Recipe “Torta di ceci”

Ingredients

300 g  chick pea flour

 

1,5 l  water

5 tablespoons olive oil

1 tablespoon salt

Preparation:

Mix chick pea flour and water in a bowl.

Add salt and beat the ingredients together to get rid of any lamps. Leave the batter to rest for an hour.

Add olive oil to the batter. Pour into the tin, starting in the centre.

It should be about 5 mm deep.

Cook in the oven until the top is golden and crispy.

.

Add black pepper to serve.

BUON APPETITO!!!!!!

___________________________________________________________

THE CASTAGNACCIO

tuscan chestnut cake recipe
Ingredients:chestnuts flour,

olive oil,

warm water,

pine nuts,

raisins,

rosemary ,

salt,

nuts(optional)

In a bowl sieve the flour, add warm water and mix them until the mixture will be soft

, add a tablespoon of olive oil, a pinch of salt, pine nuts,raisins soaked first in hot water.

Put one spoon of oil in a large tin, pour the mixture on it, sprinkle it with other pine

nuts, raisins and rosemary sprigs.

Bake the cake in the oven, previously heated, for about 20 minutes.

When the surface cracks the chestnut cake is ready to eat .

We suggest you to taste it hot or warm, not cold.

____________________________________________________________________________

ITALIAN PIZZA

INGREDIENTS:

50 gr yeast (fresh yeast)
1 cup warm water
1 teaspoon sugar
2 tablespoons olive oil
500 gr flour
pinch salt


Topping:
1 can (8 ounces) tomato sauce
1 to 2 Mozzarella cheese
oregano
Preparation:


Melt the yeast with sugar in warm water and pour in a bowl; add flour, olive oil and salt and mix the ingredients.

Form a ball with the dough. Cover the dough with wet kitchen cloth. Let it rest about 2/3hours.

When the dough will be grown, strain it with your hands or with rolling pin and put it in a tin previously oiled.

Add tomato sauce, salt, oregano and oil and put it into hot oven. Bake at 220°C about 15 minutes then add mozzarella cheese.

Bake again until mozzarella will be well melted.

SPANISH FOOD

Gather all ingredients and equipment for the Paella
paella pan	The photo shows a well-used paella pan that has been maintained by cleaning immediately and rubbing with vegetable oil after each use. Don't worry if your pan looks "used" after your first paella. Make sure to maintain it and it will last many years. Before you start preparing paella, it's best to check you have all ingredients and gather the equipment that you'll need. Gather the following equipment: 17 inch (144cm) paella pan Round charcoal BBQ Medium sauce pan Sharp knife for chopping meat and vegetables Meat cleaver (if you use a whole chicken) You'll need the following ingredients: 1 yellow onion, diced 2 medium tomatoes, diced 1 whole chicken or 8 chicken drumsticks 1 1/2 lbs pork loin (fat trimmed), cut into ¾ inch pieces 1/2 lb calamar (squid) cleaned and sliced into rings Medium grain or "pearl" rice* 4-6 cups chicken broth 1 large pinch Saffron 1 1/2 lbs raw mussels in shell (frozen or fresh) 1 lb small clams (frozen or fresh) 1 1/2 lbs raw shrimp, medium or large - shell on 1 red pepper seeded and sliced 1 10 oz. pkg frozen peas Olive Oil, Salt to Taste ·         The exact quantity of rice will depend on the size of the pan, so have at least 1 lb of rice on hand.
Cut the Chicken into Serving-Size Pieces
	You'll need one whole chicken, cut into serving-size pieces or 8 chicken drumsticks. If you use a whole chicken, use a meat cleaver to cut the chicken into pieces small enough to easily mix while sauteing.
Cut the Pork Loin into 3/4" Pieces
	With a sharp knife, cut the pork into 3/4" pieces.
Clean and Cut Squid into Rings
	Clean the squid and remove the tentacles. Make sure to remove the innards and the "spine" and discard. Then, cut the squid into rings. Tip: Try to buy fresh squid whenever possible. If it is not available in your area, look for packages of squid already cut into "rings." It will probably be in the frozen food section of your supermarket. The squid should NOT have batter or coating on them, since that type is used for frying.
lice Pepper and Chop Vegetables
	Slice red pepper and chop onions and tomatoes, set aside.
Start the BBQ & Begin Cooking
	Now that you have the ingredients cleaned and chopped, it's time to start the BBQ and begin cooking. When the coals on the BBQ are covered in white ash, cooking can begin. Assemble all the ingredients on a table near the BBQ, so that you can stay in the area and monitor the cooking. Place the paella pan on the grate and add enough olive oil to coat the bottom and allow the pan to heat up. When hot enough, saute the onions and tomatoes in the olive oil. Add olive oil as needed to prevent sticking. Once the onions are translucent, add the chicken and cook, stirring constantly – about 15 minutes. Add pork and squid and cook, stirring often.
Add the Rice and Stir to Coat
	Add the rice in the form of a cross, as shown in the photograph. (You should have at least 1 lb of rice on hand, depending on the size of the paella pan.) Stir for 2-3 minutes to thoroughly coat the rice with oil and mix with the other ingredients.
Add Shellfish and Broth - Simmer Rice
	Add saffron to the chicken broth and stir. Slowly pour broth into pan until pan contents are covered. Spread ingredients evenly over bottom of pan. Arrange mussels around outside edge of pan. Place clams and shrimp distributing them around pan. Add slices of pepper on top. Allow to simmer, cooking rice. Add more broth if necessary. When rice is almost cooked, sprinkle peas over the pan.
Remove from Heat and Let Paella Rest
	When rice is cooked, remove from heat and cover with aluminum foil, allowing paella to “rest” for 5 to 10 minutes before serving.
Serve Paella with Lemon Wedges - Enjoy!
	Before serving, step back and admire the beautiful dish in front of you! Serve paella with Lemon Wedges - Enjoy!

Rice pudding
	This rice pudding recipe is scrumptious, plus healthy and nourishing. It starts with  rice, brown sugar, plus  spices like cinnamon, nutmeg, anise and  milk (or condensed milk), soy or rice milk, or  coconut milk/cream. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: •          2 cups  rice •          3 1/2 cups water •          3/4 to 1 cup palm sugar, brown sugar, or white sugar (to taste) •          1 can coconut milk •          1 tsp. vanilla •          1 tsp. cinnamon •          1/4 tsp. nutmeg •          1/4 tsp. ground cloves •          1/2 tsp. salt
Preparation:
	1.   To cook the  rice: 2.   Place rice in a large pot (you will also need a lid). Add 2 cups water and allow to soak for 10 minutes (or longer). 3.   Add 1 + 1/2 more cups water, plus 1/2 tsp. salt. Stir well. 4.   Place over high heat. As soon as the water comes to a bubbling boil, reduce heat to medium-low (around 2.5 on your dial). Cover 3/4 of the pot with the lid (so that the lid is sitting askew, allowing some of the steam to escape). 5.   Boil the rice like this for 15-20 minutes, or until all the water has been absorbed. Turn off the heat, but keep pot on the burner. Place lid on tight and allow rice to "steam" in this way for 5-10 minutes. 6.   Remove lid and add the  milk, stirring until incorporated (you may have to break up the rice a little with a spoon or fork). 7.   Turn heat on low and, while gently simmering, add 1 cup sugar (brown sugar will give you a darker color, while white will give you pure white rice pudding). Also add the spices 8.   Scoop some of the pudding into bowls. Surround the pudding with a little coconut milk, cream, soy or rice milk, etc... . Sprinkle with extra cinnamon or nutmeg, and decorate with cinnamon sticks, whole star anise and crushed peanuts or toasted coconut (if desired). Enjoy!

SPANISH OMELET

What You Will Need to Prepare Spanish Omelet - Tortilla Espanola
	The Spanish omelet or tortilla espanola, like most Spanish cuisine does not require fancy equipment to prepare it. For this famous tapa, you’ll only need: Gather the following equipment: Sharp Knife for Chopping Onion and Potatoes 1 Large Frying Pan for Frying Potatoes and Onions 1 Medium Frying Pan for Cooking the Tortilla Potato Peeler 2 Mixing Bowls – 1 large and 1 small You'll need the following ingredients: 6-7 medium potatoes, peeled 1 whole yellow onion 5-6 large eggs 2-3 cups of olive oil for pan frying Salt to taste Preparation Time: 10 minutes Cooking Time: 20-25 minutes Serves 4 for Dinner Serves 6-8 for Appetizers
Making Spanish Omelet - Tortilla Espanola - Peel and Cut the Potatoes
	Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8-inch thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don’t worry - it will simply take a bit longer for them to cook. As with any recipe, the more time you prepare it, the more you’ll know about how fast the potatoes fry, etc.
Peel and Chop the Onion
	Peel and chop the onion into 1/4-inch pieces. Put potatoes and onions into a large mixing bowl and mix them together. Salt the mixture to taste.
Fry the Potatoes and Onions
	In a large, heavy, non-stick frying pan, heat the olive oil on medium-high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside. You may need to turn down the heat slightly, so the mixture does not burn. Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.
Beat Eggs & Mix with Potatoes & Onions
	While the mixture is draining, crack the eggs into a small mixing bowl and beat by hand with a whisk or fork. Pour into the potato onion mixture. Mix together with a large spoon.
Cook the Tortilla
	Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10 inches) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot enough, stir the potato-onion mixture once more in the bowl and pour into the pan, spreading evenly over pan. You may need to turn heat to medium-low heat. Allow the egg to cook around the edges. Then, using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny on top and in middle.
Turning the Tortilla
Note: This is the hardest part of the recipe and the one that makes most cooks nervous. Don’t worry! It’s not as hard as you imagine – and if you turn it over the sink, the worst that can happen is that you spill a bit of the egg mixture. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully carry the frying pan to a sink. Place a large dinner plate (12-inch) upside down over the frying pan to cover top. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. You’re almost done!
Return the Tortilla to the Pan
	Carry plate with potato-egg mixture and empty pan back to stove. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan - approximately 1 1/2 tsp. Let the pan warm for 30 seconds or so on medium to medium-low heat. Carefully slide the tortilla (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that remains on plate or tries to run out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Carefully slide the omelet onto a large plate.
Serve!
	To Serve as a Main Course: Slice it into 6-8 pieces like a pie. Serve sliced French bread on the side. To Serve as a Tapa: Slice a baguette into pieces about 1/2-inch thick. Cut the tortilla into 1 1/2-inch; squares and place each piece on top of a slice of bread. The tortilla espanola, also called tortilla de patata is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan. Variations The following are a few of the most popular variations to the classic Spanish Omelet. Green Pepper - Add 1 green or red bell pepper (chopped) to the potatoes and onions and fry. Chorizo - Slice a Spanish chorizo sausage and add to the potato and onion mixture after frying. Ham - Using a couple thick slices (1/4") ham, finely chop them. Then add the pieces to the potato and onion mixture after frying. Canadian bacon or smoked ham that you buy in a deli work well for this variation. Be careful to adjust the salt accordingly, since ham may be salty!

 

POLISH FOOD

Pierogi

Polish menu is full of pierogi stuffed with a variety of fruits, sweet cottage cheese feeling, mashed potatoes and chopped onion, cabbage, mushrooms, anything you wish.

Kuba has prepared pierogi with a filling made of locally found mushrooms.

INGREDIENTS:

500g wild mushrooms

500g flour
2 medium onions

1 egg

3 tablespoons of oil or butter

½ glass of warm water

Salt, pepper

Stuffing: Stir-fry chopped mushrooms and onion in one spoon of oil or butter. Add salt and pepper. Let it cool.

Dough: knead flour, egg, 2 spoons of oil, warm water (add slowly) with pinch of salt.

Roll out the dough, cut into small circles, arrange the stuffing in the middle of each circle and stick edges together.

Cook in salty water for 5-7 min. You can also stir-fry after cooking. Serve hot with garni.

Christmas cookies

Jaś and his younger brother Michał enjoy making this delicious cookies.

27dag (1 cup) very cold margarine

2 cups flour

12 tablespoons powdered sugar

1 egg yolk

1-2 tablespoons egg whites

     

Mix flour, powdered sugar, margarine ( grate margarine on grater), egg yolk, egg whites.

Knead the dough.

 Roll out dough on lightly floured surface.

 

Cut dough with shaped cutters.

Bake in preheated 175°C oven for 10 minutes.

 

Decorate cookies with icing, almonds, poppy seeds, sugar etc.

Potato pancakes

Małgosia loves cooking. Here are her favourite potato pancakes.

Ingredients:

4 big potatoes

1 onion

1 egg

flour

salt, pepper

Peel and grate potatoes and onion.

 

 Add an egg, salt and pepper. Mix it all.

Add the flour to condense it ( 1-2 tablespoons).

Heat oil – must be very hot

 

Fry in deep oil.

Serve potato pancakes with sour cream and salt or only with sugar.

Pancakes - Crêpes

These thin pancakes are superb wrappers for all kinds of main - course and dessert fillings.

Mateusz likes them with jam.

Ingredients:

1 egg

1 cup flour

2 cups milk

3 tablespoons water

Pinch salt

Butter or oil

Blend flour, salt, egg, milk and water until smooth.

 Heat the frying pan over medium heat until hot.

Add 1 teaspoon of butter or oil. Spread ¼ cup of batter, rotate pan to cover bottom evenly.

 

Cook the pancakes until they are golden brown on the bottom. Then flip them over, and cook

until the undersides are golden brown.

 

Repeat the cooking, brushing the pan lightly with butter or oil.

You can eat pancakes with sweet cottage cheese, fruit, chocolate, jam or just sugar.

                           IRISH FOOD

Potato Farls

Also known as potato cake or potato bread, this is very much a northern Irish dish. It is an important - indeed essential part of the Ulster Fry, alongside bacon, egg, sausage and perhaps fried soda farl.

What you will need:

2 cups of mashed potatoes

1 cup of plain flour

2 tablespoon of butter

salt

 

The recipe calls for cooked, mashed potatoes. These should be freshly boiled, and used warm.

Corey and Courtney helped prepare the potatoes.

Put the peeled and washed potatoes in a bowl of cold water and heat in the microwave until soft.

Then drain the water and mash the potatoes.

 

Melt the butter in a bowl in a microwave.

Then add to the mashed potatoes with a bit of salt.

Measure out 1 cup of flour.

Ciara is busy measuring one cup of plain flour.

Hannah and Ciara add the cup of flour to the mashed potatoes.  Work in the flour quickly but thoroughly.

 

Hannah and Courtney work together adding the flour.

Then knead the mixture lightly

Next Ciara rolls out the mixture on a floured board to form a circle about the size of a large dinner plate.

Cut in quarters (farls)

 Corey, Hannah, Ciara and Courtney have cut the mixture into quarters!

Cook for about 3 minutes on each side in a heavy frying pan in a little fat.

The potato farls are ready!

Delicious Irish potato farls!!!

Enjoy.

              IRISH STEW

Irish Stew What you will need: Potatoes Carrots Onions Lamb pieces Gravy mix Swede

The steps!  Peel the vegetables. Add some oil to a pan and heat. Cut the    lamb into small pieces and add to the hot pan.   Fry the lamb over a low heat for 15 mins to soften.   Add the vegetables to a pot of hot water. Then carefully add the lamb pieces.   Cook the stew on a low heat for 60mins (until the vegetables and meat are soft).Now add gravy mix to the stew and mix carefully.   Serve with bread if you wish.

Wheaten Bread, made by Mrs Quinn’s class.

What you will need: ·                                 350g wholemeal flour ·                                 100g strong white flour ·                                 300ml buttermilk ·                                 1 heaped tsp bicarbonate of soda (not     baking powder) ·                                 1-2 tsp salt to taste ·                                 1-2 tsp sugar to taste.   1. Pre-heat the oven to 220 degrees C. 2. Sift flours, salt, sugar, bicarbonate of soda oats together in a bowl. 3. Charlie and Kieran add buttermilk and mix into a dough. (you need to use your hands, don't over knead or it will produce a tough loaf, you just want to mix the ingredients together).             4. Luke makes it into a ball and then puts it onto a greased baking tray. 5. Cut half way through the loaf with a sharp knife then again the other way to form a cross. This splits the bread into crusty sections.   6. Cook for 30 mins, if you dont like your bread very crusty cover with foil for the last 5 minutes or so. Bread is done when it sounds hollow when tapped.   7. Let it cool on a wire rack for 10-15 mins.

                           

                                              ENGLISH FOOD