1

LYCE DES MTIERS LOUIS BLRIOT, FRANCE

UPS HALUK NDEER LISESI, TURKEY
TURISTIKA I UGOSTITELJSKA KOLA ANTONA TIFANIA,
CROATIA
ZESP SZK OGLNOKSZTACCYCH W BOBOWEJ, POLAND

PRESENT

RECIPES
COLLECTED THROUGHOUT THE ETWINNING PROJECT

THE COLOURFUL WORLD OF VEGETABLES

2010-2012

MARCH 2012
3

CONTENTS

Starters and side dishes

Beetroot and apple salad with comt cheese ........................................................................................................ 8
Moroccan beetroots .......................................................................................................................................................... 9
Beetroots tartare with sesame seeds ..................................................................................................................... 10
Shaky milky broad bean .............................................................................................................................................. 11
Broccoli mousse .............................................................................................................................................................. 12
Carrots sauted in coconut milk .............................................................................................................................. 13
Cucumber salad .............................................................................................................................................................. 14
Mushroom flan ................................................................................................................................................................ 15
Onion and raisin tart ..................................................................................................................................................... 16
Stuffed peppers ............................................................................................................................................................... 17
Potato casserole .............................................................................................................................................................. 18
Potato pancakes .............................................................................................................................................................. 19
Spinach leaves soup ....................................................................................................................................................... 20
Patty with spinach .......................................................................................................................................................... 21
Tarhana soup .................................................................................................................................................................... 22
Mini stuffed tomatoes with fromage frais ............................................................................................................ 23
Vegetable brunoise ........................................................................................................................................................ 24
Vegetable salad ............................................................................................................................................................... 25
Stuffed vine leaves ......................................................................................................................................................... 26

Main courses
Asparagus scrambled eggs ........................................................................................................................................ 28
Broad bean blossom pasta ........................................................................................................................................ 29
Cabbage jota soup .......................................................................................................................................................... 30
4

Mushroom and cream chicken ................................................................................................................................. 31

Potato and Swiss chard gold fish ............................................................................................................................ 32
Potato meatless meal ................................................................................................................................................... 33
Truffles pasta .................................................................................................................................................................. 34

Desserts
Apple povetica ................................................................................................................................................................ 36
Carrot and apricot mousse in orange blossom ................................................................................................ 37
Corn and banana speculos ......................................................................................................................................... 38
Courgette cake ................................................................................................................................................................ 39
Fruity sponge cake with cream ................................................................................................................................ 40
Pear with crme brle ............................................................................................................................................... 41
Pear with crme au chocolat ..................................................................................................................................... 42
Quince ................................................................................................................................................................................. 43
Raisin donoughts ........................................................................................................................................................... 44
Walnut and celery cereal bar .................................................................................................................................... 45

Participants names

STARTERS
AND SIDE DISHES

BEETROOT AND APPLE SALAD

WITH COMT CHEESE
France

INGREDIENTS

1 tin red beetroot in strips

5 apples
300g shelled walnuts
150g raisins
300g comt cheese
2dl cider
0,2 cider vinegar
50g mustard
3dl walnut oil
3dl peanut oil
Salt, pepper

PROCEDURE
1.
2.
3.
4.
5.
6.

Strain red beetroot

Macerate raisins in cider
Prepare the French dressing with mustard, cider vinegar and the oils
Cut into pieces the comt cheese and apples and lightly cover with lemon
Mix apples , cheese , raisins and season with French dressing
Arrange salad on plates and sprinkle with walnuts .
NOTES
Serves 25
Preparation time: 10 minutes
Chefs advice : Serve your salad with a glass of cider

MOROCCAN BEETROOTS
France

INGREDIENTS

2kg beetroots
100g of green pistachio nuts
100g of hazelnuts
25 young leaves of spinach
Vinaigrette:
15 soupspoons of olive oil
5 soupspoons of balsamic vinegar
3 soupspoons salt
50g of pink pepper berries

PROCEDURE
1. Cut the beetroots in fine slices and arrange them on a bed of young leaves of spinach.
2. Sprinkle the whole with pistachio nuts and crushed hazelnuts and add the vinaigrette

BEETROOTS TARTARE
WITH SESAME SEEDS
France

INGREDIENTS

2.4 beetroots
150g of shallots
3 dl sunflower oil
1dl vinegar
80g horseradish
salt
white pepper

PROCEDURE
1.
2.
3.
4.
5.

Cut the beetroots

Cut the shallots
Prepare the vinaigrette with the oil, the vinegar, the horseradish, salt, white pepper
In the oven bake sesame seeds
Put the Tartar of beetroots in glass cups and strew with grilled sesame seeds.
NOTES
Serves 25

10

SHAKY MILKY BROAD BEAN

France

INGREDIENTS

300g broad beans

100g White cheese
20g Basil
1 coffee spoon of sugar
Salt and pepper

PROCEDURE
1. Put the broad beans in salted boiling water for four minutes. Cool them in ice-cold
water.
2. Drain them, pour three quarters of broad beans into the bowl of your mixer.
3. Add the cottage cheese. Emulsify, taste it.
4. Flavour more if needed. Put this mousse into the refrigerator.
5. Wash the basil leaves, chisel them finely and mix with the mousse of broad beans.
6. Sweetened, salted, peppered.
7. Put the glasses into the refrigerator.

11

BROCCOLI MOUSSE
Poland

INGREDIENTS

400g broccoli
200g cream 36% fat
Gelatine
60 dl water or stock to dissolve the gelatine
2 cloves of garlic
15g butter
10g lemon juice
Peper, salt, nutmeg and thyme

PROCEDURE
1.
2.
3.
4.
5.
6.
7.
8.

Soak gelatine
To the salted, boiling water add butter, lemon juice and cloves of garlic.
Add broccoli. Cook for 6minutes.
Blend broccoli with salt, pepper, nutmeg and thyme.
Whip the cream.
Add gelatine and cream.
Pour the mixture into moulds or cups, leave to cool.
Slice and serve.

12

CARROTS
SAUTED IN COCONUT MILK
France

INGREDIENTS

3,5 kg of carrots deep-frozen

200 g green olives
2 dl colza oil
2,5 dl of coconut milk
bunch of basil
salt, white pepper, curry powder

PROCEDURE
1.
2.
3.
4.
5.
6.
7.
8.

First, steam-cook the carrots.

Cook the coconut milk slightly to reduce it with minced basil.
Flavour with salt, pepper and curry powder.
In a deep frying pan with colza oil, add carrots and sliced green olives.
Flavour with salt and pepper.
Add to carrots the coconut milk sauce and simmer a few minutes.
Put on plates and decorate with basil leaves.
Serve very hot.

13

CUCUMBER SALAD
Poland

INGREDIENTS

cup sour cream

1 large fresh cucumber
tsp salt
tsp pepper
tsp sugar
tsp vinegar
Fresh or frozen dill, finely chopped

PROCEDURE
1. Peel and slice the cucumber
2. Mix the sour cream with sugar, vinegar, salt and pepper
3. Mix the cucumber slices with sauce and dill, serve immediately

14

MUSHROOM FLAN
France

INGREDIENTS

3 kg mushroom
1 parsley
300g shallots
500g fresh cheese
100g butter
1,5L milk
12 eggs
Salt, white pepper, Jamaican pepper

PROCEDURE
1.
2.
3.
4.
5.
6.
7.

Peel, slice the mushrooms and wash them.

In a frying pan, put the butter and add the shallots.
Put the mushrooms and cook the mushrooms on a high heat.
Season with salt, pepper and Jamaican pepper.
Mix everything together with the parsley chopped.
Blend the milk, the eggs, the fresh cheese and season.
Put in a flan tin the mixture bake bain-marie in the oven for 10minutes at 160C.

15

ONION AND RAISIN TART

France

INGREDIENTS

1.5 Kg of dough feuilete

24 onions
300 g of dry raisins
2.5 tablespoon of oil
1 bunch of flat parsley
25 g of sugar
Salt. Pepper. Espelette chilli

PROCEDURE
1.
2.
3.
4.
5.
6.
7.
8.

In a frying pan. Finely sliced the onions and brown them and add the raisins
Add the salt, the pepper and the Espelette chilli
Cover and let simmer for 30 min over a low heat.
Stir gently
Roll down the dough.
Put on the top the mixture
Cook for 20 minutes in an oven at 180 c
Strew with chopped parsley.

16

STUFFED PEPPERS
Poland

INGREDIENTS

4 peppers
2 carrots
2 onions
2 bags of rice
1 bunch of parsley leaves
5 medium mushrooms
Salt, pepper
Curry
Oil

PROCEDURE
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.

Peel the onions and carrots

Wash the peppers and mushrooms
Hollow out the peppers
Cut the onions and carrots into cubes
Chop the parsley
Slice the mushrooms
Fry onion and mushrooms
Boil rice with carrot cubes
Mix the cooked rice and carrot with mushroom and onion
Add chopped parsley
Season with salt, pepper and curry
Fill peppers with the rice mixture
Place in a heat-resistant dish and put into a hot oven
Bake for 20 30 minutes at 180 centigrade
Garnish and serve hot
17

POTATO CASSEROLE
Poland

INGREDIENTS

8-12 boiled eggs

1-2 onions
30 grams of dried forest mushrooms
3-4 hard-boiled eggs
3 / 4 cup sour cream
Salt and pepper
2 tablespoons butter
2-3 tablespoons breadcrumbs or chopped sunflower seeds

PROCEDURE
1.
2.
3.
4.
5.

Soak the dried mushrooms washed in a small amount of boiled water.

Cook the mushrooms in boiling water, drain and cut into very small pieces.
Let the broth evaporate slightly, season with salt and pepper and mix with sour cream.
Peel onions, chop finely. Slice potatoes and boiled egg.
Butter a heat-resistant dish, sprinkle with breadcrumbs and sunflower seeds, arrange
layers of potato slices, chopped onions, eggs, chopped mushrooms.
6. The last layer should be potatoes. Pour the sauce as prepared in step 3, sprinkle with
the rest of breadcrumbs or sunflower seeds. Put in the oven, bake for about 2025minutes. Serve with salad or pickles.
NOTES
Serves 4
18

POTATO PANCAKES
Poland

INGREDIENTS

Potatoes
Onions
Eggs
Flour
Salt
Pepper
Oil

PROCEDURE
1.
2.
3.
4.
5.
6.
7.

Wash potatoes and eggs

Peel onion
Cut onions into cubes
Grate the potatoes
Break the eggs
Mix all ingredients and add to taste salt and black pepper.
Pour the oil into the pan, and fry on both sides until golden-brown.

19

SPINACH LEAVES SOUP

Turkey

INGREDIENTS

1 glass of wheat
1 egg
1 glass yoghurt
3 tablespoons of flour
6 glasses gravy
1 glass shredded spnach root
1 glass of boiled green lentis
1 tablespoon butter
1 tablespoon salt
1 tablespoon black pepper

PROCEDURE
1.
2.
3.
4.
5.
6.
7.

Let 1 glass wheat stay over a night into water

After washing the wheat throughly boil them in plenty of water until they open
Add 1 eg and 1 glass of yoghurt and beat well together
Add 3 tablespoons of flour and mix them in the pot
Add 6 glasses of gravy
Put mixture over medium heat,stir until it boils
Add pre-soaked and for 10 minutes boiled the roots of strahed green lentils with
chopped
8. Turn off the bottom of the soup to boil for 15 more minutes
9. Pour over a mixture of red pepper and heated butter over the soup before serving

20

PATTY WITH SPINACH

Turkey

INGREDIENTS

1 kg spinach
2 doughs
1 onion
1 tablespoon of tomato paste
2-2.5 cups of water
3 eggs
1-2 cups of oil
Salt
Black pepper
Red pepper

PROCEDURE
1. Wash the spinach and cut the leaves with knife.Chop the onion and broil it in a saucepan
with 1,5 spoon of oil. After that, add the tomato paste. Keep broiling. Add the spinach.
Add the salt and spices, turn down the heat and cover the pan. Wait until spinach's
colour changes and it's volume gets smaller. After that mix.
2. Cook until spinach drains the water and leave it to get colder. Leave 1 egg to spread on
dough and beat up the rest, add olive oil, milk and a little salt in it. Spread the dough on
table.Pour 4-5 tablespoons of mix with milk and spread it on dough with a brush. After
that cut the dough into 4 pieces. Put the spinach on dough's wide side as a line.
3. After that roll every piece. Roll the pieces inside-out until it becomes like a rose. Put the
patty on a oily tray. Do the same process for every dough. If you have remaining mix with
milk, add 2 tablespoons of it to egg, mix it and spread it on patty. Intersperse the sesame
on patty and put it to oven which is prepared to 190 degrees.
21

TARHANA SOUP
Turkey

INGREDIENTS

6 kg paprika
1 kg yoghurt
2-3 onion
A bunch of parsley
A bunch of peppermint
A tablespoon of thyme
A tablespoon of black pepper
A handful of salt
About 6-7 kg flour

PROCEDURE
1. First of all need to wash the paprikas then you need to chop the paprikas into pieces
after that you should wash the tomatos and onions. The paprikas and tomatos are
boiled and mix with the flour in the container.
2. After you mixed them with milk, yoghurt and salt you will knead them. After you wait
the dough about 10 days, you need to dry it on a dry, clean cloth undernath the sun.
When it drys you will pulverize the dough and it will be tarhana.

22

MINI STUFFED TOMATOES

WITH FROMAGE FRAIS
France

INGREDIENTS

3 kg of cherry tomatoes
1kg of fromage frais
1 bunch of coriander
1 bunch of chives
3 small onions , chopped
4 spoons olive oil
Red pepper
Salt, pepper

PROCEDURE
1.
2.
3.
4.
5.

Wash and core the tomatoes and keep the lids

Mix the fromage frais , the chiseled herbs, olive oil and the chopped onions
Add salt and pepper
Stuff with mixture and close the tomatoes
Serve as aperitif.

23

VEGETABLE BRUNOISE
France

INGREDIENTS

1kg celery
1,5kg carrot
0,5 kg onions
130 g salted butter
1,5dl whole milk
1kg mascarpone
100G fresh goat cheese
1dl hazelnut oil
bowl of chives
Salt

PROCEDURE
1.
2.
3.
4.
5.
6.

Peel, wash and cut the celery, carrots, onions.

In a frying pan add the salted butter and put the vegetables
Add milk, season and leave to cook for 20 to 25 min.
At the end of cooking add melange mascapone and goat cheese.
Finish by some drops hazelnut oil.
Decorate with stalk of chive.

24

VEGETABLE SALAD
Poland

INGREDIENTS

onion - finely chopped and salted

canned peas - drained
eggs - hard-boiled
celery root, carrot, parsley root, potatoes - cooked in jackets
sour apple - peeled and cored
Polish dill pickled cucumbers
mayonnaise
mustard
salt & pepper

PROCEDURE
1.
2.
3.
4.
5.
6.
7.
8.

Peel the eggs

Peel the cooked vegetables
Dice all the vegetables, apples and eggs
Add mayonnaise and some mustard
Season with salt and pepper
Mix all the ingredients in a large bowl
Garnish with fresh parsley leaves
Serve cooled with cold meats and bread
NOTES
There should be more-or-less the same amount of each vegetable

25

STUFFED VINE LEAVES

Turkey

INGREDIENTS

half kilo of salted vine leaves

1 and half cup of olive oil
two and half glasses of hot water
3 spoons of limon juice
4 onions
300 gram rice
a spoon of dried mint
a pinch of black pepper
2 spoons of cinnamon
2 sugar cubes
a packet of currant
a packet of pine nut
a pinch of salt

PROCEDURE
1. Cover rice with warm water and let cool. Drain and wash.
2. In a saucepan, add chopped onions, pine nuts, salt and olive oil. Brown on medium heat.
3. Add rice and stir for about 10 minutes.Add finely all spices, sugar, and hot water. Mix
well and simmer for 10-15 minutes until water is absorbed. place lid back on. Set aside
for 1/2 hour. Mix well.
4. Place one leaf at a time on a plate and place 1/2 tablespoon of rice mixture near bottom
of leaf. Fold the sides towards the center and roll it up firmly.
5. Continue procedure, placing "dolmas" in the bottom of a saucepan. Add lemon juice and
250 ml water. Weigh down "dolmas" with a bread plate. Cover with lid and cook on low
for about 1 hour.
6. Let cool and serve with slices of lemon.
NOTES
This dish is served cold!
26

MAIN COURSES

27

ASPARAGUS SCRAMBLED EGGS

Croatia

INGREDIENTS

600g of wild asparogus

200g of onion
little bit of salt
half spoon of pepper
8 eggs
6 spoons of olive oil
1 spoon mixed vegetable powder

PROCEDURE
1. Wash the wild asparogus, seperate the soft part of the asparogus head and break them
in small pieces
2. Roast the chopped onion shortly in the oil, add the previously prepared asparogus, add
salt,pepper and stew them until the asparogus get soften
3. Add scrambled eggs and vegetable powder, mix them and bake them until they are
prepared
NOTES
Serve them immediately with homemade bread.

28

BROAD BEAN BLOSSOM PASTA

Turkey

INGREDIENTS

500 grams broad bean

300 grams fresh garlic
300 grams meat(flaked chopped)
1 tablespoons of tomato paste
2 liters of hot water
Salt, One cup olive Oil
2 medum Onons

PROCEDURE
1.
2.
3.
4.
5.
6.
7.
8.

Slowly roast the meat.

Add the meat on the olive oil and onons. Roast a little more.
Then add the tomato paste and hot water. Wash the broad beans and extract them.
Broad beans are cut into small pieces 2 inches long.
Add chopped garlics.
Boil the broad beans and then add the meat .
Leave it to cook until it becomes softer. Then turn off the heat.
It is ready
NOTES
Its very delicious.

29

CABBAGE JOTA SOUP

Croatia

INGREDIENTS

200g of beans
500g of sour cabbage
300g of potatoes
400g of smoked ribs
80g of smoked ham
3 pieces of garlic
2 pieces of bay leaf
salt
pepper

PROCEDURE
1. Clean up soaked beans,cook them for a short time,squeeze them and leave them
cooking again
2. Cook washed sour cabbage and dried ribs in a special bowl
3. When the beans get halfly softened,add them the cabbage together with the
liquid,add a bay leaf,pepper,salt and chopped dried ham and garlic
4. In the end add chopped potatoes and keep cooking until everything softens

30

MUSHROOM AND CREAM CHICKEN

France

INGREDIENTS

Two chicken legs

Fresh mushrooms
25cl liquid cream
Two eggs
20 g of margarine
Pepper, salt

PROCEDURE
1. Fry the chicken legs in the margarine without browning ( add pepper, salt) cover the
frying pan, leave on low heat hour.
2. Beat the eggs in to an omelette and add the cream , mix well. Once the legs are cooked ,
switch off the gas ,open the lid and add the mixture eggs cream , and the mushrooms.
Put back on low heat mixing continuously until the cream has thickened.
3. Put one leg per plate, add the mushrooms and top with the cream.
NOTES
Serves 2

31

POTATO AND SWISS CHARD

GOLD FISH
Croatia

INGREDIENTS

2 pieces of gold fish

2dcl of white wine
1 small garlic bulb
1.5dcl of olive oil
Salt
Pepper
Vegetable powder
Rosemary
1/2kg Swiss chard
40 dag of potatoes

PROCEDURE
1. Peel the garlic and squeeze it, mix it with wine and leave them for 2 hours.
2. Mix pepper and oil with Mediterranean spices in an another pot.
3. Peel the fish, wash it and cut it longitudinally, salt it and spread it with a prepared oil
using a small branch of rosemary.
4. Put the so prepared fish in fireproof pot and roast it in an oven at 200C for 50 minutes.
5. During the roasting of the fish, clean and wash the Swiss chard and potatoes, cut the
potatoes in small pieces and cook it in salted water. After 15 minutes add the Swiss
chard to the water and cook them all together for 5 minutes, squeeze them and serve
them with the fish.
NOTES
Serves 2

32

POTATO MEATLESS MEAL

Turkey

INGREDIENTS

500 gr Potato
1 Onion
5 Piece Cherry Tomatoes
3 Piece Pointed Pepper
1 Tablespoon Tomato Paste
6 Tablespoons Olive Oil
2 Cloves Garlic
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Ground Cumin
1 Teaspoon Salt
3 Cups Boiling Water

PROCEDURE
1. Chop the potatoes into cubes. Chop the onion and green pepper ring. Chop the tomatoes
into cubes. Divide into two parts, each one of the garlic. Alert stand in boiling water.
2. Put olive oil into a saucepan and heat. After heating the oil add the onion and stir-fry.
Then add the green pepper and garlic and fry lightly. The middle of the saucepan, add
tomato paste and stir-fry until the smell out. Add the tomatoes and vitality and cook
until you have moved.Add the potato and mix.
3. 3 cups of boiling water, pepper, cumin and salt, stir. Add the salt.Turn the heat.When
started boiling, closed cover the saucepan.Minimize the heat of cooker.The low heat and
cook for 35 minutes.Your dinner is ready
33

TRUFFLES PASTA
Croatia

INGREDIENTS

100g of butter
50g of truffles
1 spoon of chopped parsley
100 ml of water
half spoon of mixed vegetables powder
pepper
4 spoons of grated sheep cheese

PROCEDURE
1. Roast the butter with grated truffles,add water,vegetable powder,pepper,parsley
and leave it to boil.
2. Cook the istrian pasta in a boiling salted water, soak them and overflow with the
truffle sauce.
NOTES

Overflow the istrian pasta fui with the prepared sauce and sprinkle with grated
cheese.

34

DESSERTS

35

APPLE POVETICA
Croatia

INGREDIENTS

Flour 500g
Fresh yeast 15g
Butter 20g
Eggs 2
Egg yolk 2
Milk 2,5dl
Salt 10g
Sugar 60g
Vanilla sugar

Lemon peel
Apples 1000g
Walnuts 200g
Granulated sugar 80g
Powdered sugar 20g
Cinnemon 5g
Brandy 0,5dl
Crums 20g
Olive leaves

PROCEDURE
1. Yeast and 1 spoon of sugar mix in 1dl of warm milk and leave in a warm place so it can
rise. In some flour add 1 hole egg, 2 egg yolks, melted butter, salt, sugar, vanilla sugar,
lemon peel and the dough. Add milk and mix it all softly together and leave it in a warm
place to rise.
2. Stuffing: clean and cut some apples. Add some cut walnuts, sugar, cinnamon, brandy,
crums and mix well. Roll out the dough into a thine surface (about 0,5cm), put the
stuffing on the surface and fold. Put the prepared cake in a buttered round casserole and
leave in a cool for about an hour. Spread a beaten egg over the cake and prick the
surface with about ten olive leavels and put int he oven. Sprinkle the cake with
powdered sugar.

36

CARROT AND APRICOT MOUSSE

IN ORANGE BLOSSOM
France

INGREDIENTS

1 kg of carrots
60 g of white cheese
4 cl of sour cream
Salt
120 g dry apricots
25 cl of orange blossom tea

PROCEDURE
1.
2.
3.
4.
5.
6.
7.

Peel , wash and cook the carrots in salted water.

Mix them in a mixer. Whip sour cream.
Mix white cheese and carrot mousse.
Cut dry apricots in cube and make them soak 30 min
in orange blossom tea.
Fill ramekins with preparation.
Put into the refrigerator.

37

CORN AND BANANA SPECULOS

France

INGREDIENTS

2kg of tinned sweet corn.

10 bananas.
4 limes.
150 gr butter.
100gr Of brown sugar.
20 speculo biscuits

PROCEDURE
1.
2.
3.
4.
5.

Peel and cut bananas in slices.

drain the corn and mix with bananas, the green lemon juice and the brown sugar.
Arrange the fruits and vegetables in a buttered oven dish.
Put pieces of butter on the top and strew with crumbled speculos.
Bake 8 min 180C.

38

COURGETTE CAKE
France

INGREDIENTS

200g of grilled courgette

150g of flour
100g of sugar
50g of banana
2 Eggs
1 sachet of baking powder

PROCEDURE
1.
2.
3.
4.
5.

Preheat the oven to 180C (th 6)

Separate egg yolks from whites .Mix egg yolks and sugar, until the mixture is pale
Melt 65 g of butter
Add to egg yolk and sugar mixture: the melted butter, flour the yeast, courgette
and sliced banana. Beat egg whites until firm then add to mixture. Put in a greased cake
tin . Bake for 30 to 35 minutes .
6. Prick the cake with a knife to check the cooking. Leave to cool.

39

FRUITY SPONGE CAKE WITH CREAM

Poland

INGREDIENTS

3 eggs
Half a cup of regular flour
Half a cup of potato flour (starch)
Half a cup of sugar
Teaspoon baking powder
Whipping cream
Fruit of choice, e. g. strawberries

PROCEDURE
1. Whisk eggs with sugar, then add both flours mixed with the powder. Combine well.
2. Bake At 180 degrees for about 30 minutes. Leave to cool completely.
3. Whip the cream and spread on the cake and then cut fruit into cubes and arrange the
fruit on the top.

40

PEAR WITH CRME BRULE

France

INGREDIENTS

0.5 l liquid Cream

4 Egg yokes
100 g Granulated sugar
6 pear halves
4 table spoons brown sugar
vanilla pod

PROCEDURE
1. Separate the egg yolks from the whites and mix them with the sugar and the liquid
cream
2. Scratch the vanilla and add the pulp taken to the mixture
3. Cut the pears in to 4 and place them in 4 Creme brule ramekins
4. Pour the mixture over them Cook for 30 min in the oven at
5. 140C
6. Leave to cool
7. The next day shake over with brown sugar

41

PEAR WITH CRME AU CHOCOLAT

France

INGREDIENTS

25 cl Cream
3 Pears
Almond
200g chocolate

PROCEDURE
1.
2.
3.
4.
5.

Melt the chocolate

Mix with the cream
Put into the fridge for a night
In small bowl put 1/2 pear and cover with chocolate cream
Decorate with almonds and with a little of white cream

42

QUINCE
Turkey

INGREDIENTS

Two quince
Two table spoons of starch
Five pieces of carnation
One bowl of sour cherry compote
One packet of cream

PROCEDURE
1. Cut the quinces into 2 pieces.
2. Take the kernels out and peel the quinces. Add sugar, clowers and water and then leave
it to cook. When they become softer take the guinces to the serving plate. Add the starch
to the cheery compote and let it boil for a while and then pour the mixture on the
guineces. Add some cream on it if you like.

43

RAISIN DONOUGHTS
Croatia

INGREDIENTS

Flour 500g
Butter 20g
Yeast 20g
Milk 1,5-2dl
Egg yolk 2 pieces
Brandy 0,5dl

Raisins 80g
Lemon peel
Granulated sugar 50g
Salt 5g
Powdered sugar 25g
Frying oil 5dl

PROCEDURE
In a container/dish/bowl, preferably round-bottomed, put the flour, salt, yolks, sugar, raisins
clean from the stem, melted butter, half the amount og brandy and lemon peel. In a different
bowl melt some sugar and yolk in 1dl of milk and leave in a hot place till the yolk rises. Then
add flour and milk so the dough becomes so soft you can take it out with a spoon. Then mix well
and leave the dough for about 30 minutes. Take some of the dough and fry it on hot oil. When
frying you must turn the dough over so every side is brown. When done put on a plate and
sprinkle on top the brandy left over and add some powdered sugar.

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WALNUT AND CELERY CEREAL BAR

France

INGREDIENTS

12 branches of celery
300G of walnut halves
600g of oats
300g of flour
360g of brown sugar
420g of soft butter
360 ml of milk
18 table spoons honey
18 table spoons walnut

PROCEDURE
1.
2.
3.
4.
5.

Wash and cut the celery stems

In a tall container mix all the ingredients and stir well
Spread mixture in square tin and put in the oven for 30minutes at 180 c
Take out of oven and leave to cool down
Serve cold
NOTES

Serves 25 persons
Preparation 20 minutes
Cooking time 30 minutes

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PARTICIPANTS
LYCE DES MTIERS LOUIS BLRIOT, FRANCE
Teachers: Muriele Dejaune, Annick Zerbini
Students:

Tajin, Jessica, Teddy, Jason, Morgane, Megame, Thomas, Emmanuel, Adeline,

Jeremy, Djibril

UPS HALUK NDEER LISESI, TURKEY

Teacher: Melek avu
Students:

Glsm elik, Melike Bak, Gamze lteke, Ghenadie Achisin, Fadime Kara,
Elif Sultan Orfa, Tue ahin, Ouzhan Kk, Tukan Kaya, Burcu Beyaz

TURISTIKA I UGOSTITELJSKA KOLA ANTONA TIFANIA, CROATIA

Teachers: Tatjana Gulic Pisarevic, Lili Badrov Frleta
Students: Damir, Nikolina, Mateo, Marko, Denial, Tea, Dajana, Vedran

ZESP SZK OGLNOKSZTACCYCH W BOBOWEJ, POLAND

Teachers: Dominika Tokarz, Urszula Mazur-Jamro
Students:

Andrzej Baran, Micha Bogusz, Katarzyna Burkot, Katarzyna Gdkiewicz, Paulina

Grybel, Kinga Markowska, Anna Matusik, Pawe Mikulski, Mateusz Murawski,
Sabina liwa, Jolanta Wojtanek;
Renata Gajewska, Micha Gra, Przemysaw Jasiski, Dominik Krl, Katarzyna
Maciaszek, Angelika Nowak, Paulina Olszewska, Adam Pru, ukasz Siedlarz,
Agnieszka Sitarz

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Copyright statement
Photos and texts were produced and published on TwinSpace http://new-twinspace.etwinning.net/web/p36929/home
by students of the participating schools under teachers' supervision.
Having the teachers agreement, I collected them all in this file. I do not claim any rights to any part of this publication.
Dominika Tokarz, teacher at ZSO Bobowa, Poland

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49

The Colourful World of Vegetables

50