International

Cookery Book
 Apples Fried in Batter
Ingredients Method
• 1 ½ cups flour 1. Add egg and oil to the flour and mix
• ½ cup cold water thoroughly until batter is smooth. Add
• 1 egg water and salt. Mix!
• 2 tbs. oil 2. Rinse apples, peel and cut into round
• salt slices 1/3 inch thick, with 3 slices per
• 3 medium apples serving
• ½ fat for frying 3. Place the fat on the griddle and heat.
• 4 – 5 tbls. powdered sugar Pierce slices with fork and dip each in
• vanilla batter. Arrange slices on griddle. Fry
apples slowly. When browned on one
side, turn and brown quickly.
4. Remove from griddle and place on a
heated dessert plate.
5. Sprinkle generously with powdered
sugar and vanilla.
Serve immediately

Primary School in Jaźwina - Poland

 Roast Duck with Apples
Ingredients Method
• fatty duck 1. Salt duck 2 hours before using.
• salt
• 3 medium apples 2. Rinse apples, peel, cut into cubes.
• ½ tsp caraway seeds
• 5lbs fat back 3. Stuff duck with apples, sprinkle with
caraway seeds. Place in roaster

4. Place the stuffed duck in the hot

oven, roast for 1-1½ hours. Sprinkle
with water while roasting.

5. When duck is tender, cut meat into

serving pieces, place on platter
surrounded with apples.
Serve with red cabbage.

Primary School in Jaźwina - Poland

 Apple Compote
Ingredients Method

• 5 cups water 1. Rinse apples and peel. Cut apples in

• ½ cup sugar halves (larger apples in quarters).
• 5 medium apples
• Lemon juice 2. Put apples into water and boil slowly. If
necessary add more water.

3. Add lemon juice.

Serve cold

Primary School in Jaźwina - Poland

 Salad with Green Apple
Ingredients Method
• 600 gr. Salad of mixed greens 1. Wash the salad thoroughly and drain
• 2 apples
• 100 gr. almonds 2. Cut the unpeeled apples into thin slices
• balsamic vinegar
• extra virgin olive oil 3. In a bowl, season the salad with extra
• pepper virgin olive oil and balsamic vinegar,
season with salt and pepper
• salt
4. Add the apple slices and almonds, stir
gently and serve immediately

Serves 4

Istituto Comprensivo Fontanile Anagnino, Rome - Italy

 Rice with Green Apple and Lettuce
Ingredients Method
• 280 gr. rice 1. Prepare a quart of broth, chop the onion
• 80gr mascarpone finely and sauté in pan with half butter,
• 40g Butter toasted rice.
• 1 green apple and 2. Pour two fingers of wine. Peel apple and
cut half of it into cubes. Add to the rice.
• Lettuce
3. Cook the rice as usual, adding the hot
• 1 / 2 onion broth to shovellers gradually being
• 1 cube of vegetable consumed.
• Dry white wine 4. Cut the lettuce into strips and dice the
other half of the apple.
5. Add the lettuce risotto came to cooking.
Stir in the mascarpone and complete it
with diced apple and serve

Serves 4

Istituto Comprensivo Fontanile Anagnino, Rome - Italy

 Apple and Chicken Kebabs
Ingredients Method
• 500 grams of chicken breast 1. Cut the chicken into twelve pieces and
• 2 apples Melinda Renetta Canada brown with butter in a non-stick pan ,
then let it cool.
• 30 grams of butter
• A dozen sage leaves 2. Peel and cut apples into small pieces,
• Four wooden skewers then brush with butter left over from
• Salt browning the chicken.

3. Using the wooden skewers insert a piece

of chicken, then sage leaves and then a
piece of apple Renetta Canada.

4. Preheat the oven to 200 degrees (in a

manner "grills") put our kebabs on a
baking sheet covered with parchment
paper and bake for 20 minutes, turning
occasionally.

Serves 4

Istituto Comprensivo Fontanile Anagnino, Rome - Italy

 Apfelkuchen - Apple Cake
Ingredients Method
• 250g margarine 1. In a mixing bowl beat margarine and
• 2 cups sugar sugar until creamy
2. Add eggs one by one while mixing
• 4 eggs
3. Combine the flour and baking powder in a
• 2 cups flower bowl
• 17 g baking powder 4. Slowly add this mixture to the egg
• 1 kg apples mixture and mix until combined.
• Icing sugar 5. Fill the dough in the spring form
6. Quarter apples and scratch them on the
top
7. Lay the quartered apples on the dough
8. Bake at190°C for about 50 minutes
9. Switch off the oven and leave the cake
in for another 5 minutes
10. Remove cake, allow to cool and sprinkle
with icing sugar
Serve with whipped cream

St. Marien-Schule, Moers - Germany

 Apfelkompott – Apple Compote
Ingredients Method
• 800 g apples 1. Mix water and lemon juice in a pot.
• 1 tablespoon lemon juice 2. Wash and peel apples. Remove seeds, cut
• 250 ml water the apples in small pieces and add them
• 2 tablespoons suggar to lemon water .
• for decoration 3. Bring apple-slices with lemon water to
the boil and simmer for about 10 to 15
• ½ teaspoon cinnamon minutes until the apples are smooth.
4. Fill the "Apfelkompott" into a glass bowl.
Decorate with ground cinnamon.
5. Apfelkompott is very tasty with vanilla
sauce or whipped cream for desert.

St. Marien-Schule, Moers - Germany

 Bratapfel - Baked apple
Ingredients Method
• 4 apples (Boskop) 1. Wash the apples, remove cores.
• 50 g almond slivers 2. Mix almonds, raisins, jam and cinnamon.
• 50 g raisins 3. Fill the apples with the mixture (press it
• 4 teaspoons honey in ). Put the apples in a greased
• 1 pinch of cinnamon casserole dish.
• Butter 4. Add a stick of butter on each apple.
5. Bake for approximately 25 minutes in
the preheated oven 200°C (convection
oven 175°C, Gas: 3)

Serve with vanilla sauce

St. Marien-Schule, Moers - Germany

 Apple Trifle
Ingredients Method
Ingredients 1. Cut trifle sponge into thick slices and
place slices into trifle bowl
• 1 trifle sponge 2. Cut and peel apples, place in pot with
• 4 – 5 tsp jam sugar. Stew.
• 1 – 2 apples 3 Place stewed apples/sugar and
strawberries on top of sponge slices
• 1 packet jelly
4. Put jelly in another bowl with hot water
• 1 jar custard and dissolve. Pour on top of apples and
• 450 g fresh strawberries fruit
5. Leave to set overnight
• 2 tbsp sugar
6. Put 2 tbsp custard powder and 1 tbsp
• 600ml milk sugar into mug. Add little milk and mix
• 300mls cream 7. Empty mug into pot and add remaining
milk. Stir and bring to boil
• 30g flaked
8. Allow custard to cool and pour over trifle
almonds/chocolate 9. Spoon whipped cream over custard.
flakes Decorate with flaked toasted almonds or
chocolate flakes
10. Leave to set for 1 to 1½hrs

Claregalway National School , Claregalway - Ireland

 Traditional Irish Apple Tart
Ingredients Method
• 340g plain flour 1. Pre-heat oven to 200˚C/Gas Mark 7
• 180g margarine 2. Sieve flour and salt into baking bowl. Cut
margarine and rub into flour with
• a little milk/water fingertips until mixture resembles fine
• 2 or 3 cooking apples bread crumbs.
3. Add water or milk and mix to stiff dough.
• 50g sugar
4. Divide pastry into 1/3 and 2/3 portions
• sieved icing/castor sugar 5. Roll larger piece into circle and use to line
base of greased plate/pie dish. Slice
apples and arrange on the base. Sprinkle
with sugar.
6. Roll out second piece of pastry to cover
tart. Wet edges and press into place.
7. Bake in pre-heated oven for 30 mins.
8. Dust with icing/castor sugar. Serve hot
or cold with cream, custard or ice cream

Claregalway National School , Claregalway - Ireland

 Apple and Mixed Berry Crumble
Ingredients Method
• 100g porridge oats 1. Stew chopped apples in saucepan with
• 100g brown sugar 4tbsp water and ground cinnamon
• 100g cream flour 2. Add mixed berries to stewed apples. Add
• 75g cubed butter little sugar and gently stir to mix
• 50g ground almonds 3. Place stewed apples/berries in large
• 50g coconut shavings rectangular dish
• 4 large cooking apples 4. Rub butter into flour with fingertips. Add
• 200g mixed berries porridge oats, brown sugar, coconut and
ground almonds
5. Put crumble mix on top of fruit
6. Place in oven for 25 mins at 200˚C in a
fan assisted oven.
7. Serve hot or cold with cream, custard or
ice cream

Claregalway National School , Claregalway - Ireland

 Apple and Almond Bread
Ingredients Method
• 1 basic dough recipe 1. Having prepared the Basic dough recipe, peel the
• 1kg of apples apples, slice them and sprinkle them with the lemon
• The juice of a lemon juice.
• 200 g of sugar
• 1 cinnamon stick 2. Add the sugar, the cinnamon and the peels of the
• 2 peels of lemon lemon. Simmer and allow to cool. Then add the
• 100 g crushed almonds crushed almonds.
• A teaspoon of sesame seeds
3. Preheat the oven to 180º. Cover the tin with greased
• Butter and beaten eggs
greaseproof paper. Pour half of the dough in the tin.
Basic dough recipe: Make a hole and add the fruit mixture. Cover with the
Dissolve 30 g of yeast in 0.5 dl of warm water. rest of the dough.
Pour 1,5 dl of milk. Add 100 g of flour and the 2
eggs. Let it ferment for 15 minutes. 4. Brush with egg and sprinkle with sesame seeds. Let it
Knead 50 g of sugar with 50 g of butter. Add ferment and then cook in the oven for 55 minutes.
grated lemon peel and rum
5. Remove the bread from the oven, allow to cool and
Add the fermented preparation and 300 g of flour.
Cover and let rest for 20 minutes. remove from the tin.
Escola Básica I Santo António - Tomar - Portugal
 Portuguese Apple Mousse
Ingredients Method
• Water 1. Peel the apples, add a tablespoon of
• 3 eggs sugar and cook them with a little water.
• 1 pineapple jelly (powder)
2. Mash them into a puree.
• 1 kg of apples (a Portuguese apple type:
Reineta) 3. Add the pineapple jelly to the still hot
mashed apples and stir everything very well so
that the jelly becomes completely mashed and
no lumps remain.
4. Afterwards beat the yolks and pass them
through a strainer. Add them to the mashed
apples and jelly mix.
5. When it is cold, add the stiff egg whites.
6. Place it in the fridge and serve cold.

Escola Básica I Santo António - Tomar - Portugal

 Fried apples
Ingredients Method
• Apples 1. Sift together the flour and the baking
• 50 gr. of flour powder in a bowl.
• A teaspoon of baking powder 2. Open a hole in the middle and put the eggs
• 3 eggs (a little bit beaten) and half of the milk into it.
• 2 dl. of milk Mix everything very well. Add the rest of the
milk.
• Olive oil to fry
• Sugar and cinnamon to sprinkle 3. Peel the apples and slice them. The slices
should be one centimetre thick.
4. Cover the slices in the prepared mixture and
fry them in hot olive oil.
5. Drain the fried apples slices in absorbent
paper. Sprinkle them with a mixture of sugar
and cinnamon.

Escola Básica I Santo António - Tomar - Portugal

 Eve’s Pudding
Ingredients Method
• 450g cooking apples 1. Preheat the oven to 180˚C/ Gas mark 4 and oil a
• 175g blackberries 1.1 litre baking dish
• 75g demerara sugar 2. Peel, core and slice the apples and place a
layer in the base of the dish. Sprinkle over
• 125g caster sugar
some of the blackberries, a little sugar and
• 125g butter lemon zest. Continue to layer the fruit until
• 125g self raising flower they are all gone.
• Grated rind of 1 lemon 3. Cream the sugar and butter until fluffy. Beat
• Few drops of vanilla essence in the eggs and vanilla a little at a time, adding
• 2 medium eggs beaten a spoonful of flour after each addition. Fold in
the extra and mix well.
• 1 tbsp icing sugar
4. Spread the sponge mixture over the fruit and
• Ready made custard to serve level with the back of a spoon.
5. Place the dish on a baking tray and put in a
preheated oven for 35-40 mins (to test if the
sponge is cooked press the cooked sponge with
a finger – if it springs back it is done).
6. Dust the pudding with a little icing sugar and
serve immediately with custard.

Sunnybrow Primary School,Crook - England

 Apple Crumble
Ingredients Method
• 3 medium cooking apples 1. Preheat the oven to 180˚C/ gas mark 5
• 170g granulated sugar 2. Using your hands, mix the butter/
• 170g butter or cooking margarine margarine with the flour in a bowl until
• 280g self raising flour you have a texture like breadcrumbs (It
is not important that every single bit is
like this).
3. Add 120g of sugar to the mixture and mix
it well.
4. Peel and core the apples before slicing
them.
5. Put the apples into a casserole dish and
sprinkle them with the remaining sugar.
6. Spread the crumble mix evenly over the
apples.
7. Put this into the middle of the preheated
oven for 40 mins.
8. When cooked, leave to cool for at least
15 mins before eating with custard or ice
cream.

Sunnybrow Primary School,Crook - England

 Potato, Sage and Apple Gratin
Ingredients
• 1.5kg of thinly sliced potatoes
• 1 onion, finely chopped
• Leaves from 3-4 sprigs of sage
• I tablespoon unsalted butter
• 4 Granny Smith apples peeled and thickly
sliced
• 250ml double cream
• 1 egg
• Large pinch of freshly grated nutmeg
• Salt and black pepper
Sunnybrow Primary School,Crook - England
Method
1. Add the potatoes to a saucepan of lightly
salted boiling water and cook for 5 mins.
Drain and let cool.
2. Put a layer of potatoes in a 1.5 litre gratin
dish and top with a layer of chopped
onions. Add a few sage leaves, salt and
pepper. Repeat, finishing with a layer of
potato.
3. Melt the butter in a frying pan, add the
apples and turn to coat well. Arrange the
apples on top of the potatoes, slightly
overlapping each slice. Beat the cream
and egg until mixed then add the nutmeg,
salt and pepper and mix again. Pour over
the apples.
4. Bake in the oven for 50-60 mins. Test by
piercing the centre with a skewer.
Remove from the oven.
 Apple-Walnut Banitza
Ingredients Method
• 1 cup finely chopped walnuts 1. Place one sheet filo dough on parchment
• 1 cup sugar paper. Brush lightly with butter. Repeat 2
• 1 teaspoon cinnamon more times so there are 3 layers of filo.
• 18 sheets filo dough, thawed 2. Mix walnuts, sugar, and cinnamon.
• 2 sticks butter, melted 3. Portion out 1/5th of the walnut mixture on
the entire surface of the filo. Then, place
• 4 grated apples
1/5th of the apples in a 1/2-inch-wide strip
along the short edge and 1/2 inch away from
the sides. Fold up bottom edge first, then
sides, and then roll away from yourself, using
the parchment paper to help, until you have
a tight cylinder. Brush lightly with more
melted butter and sprinkle with extra sugar,
if desired.
4. Repeat with remaining filo dough. Place
banitzi on a parchment-lined pan and bake
for 20 minutes or until golden brown.

61st Primary School "St. St. Cyril and Methodi" , Sofia - Bulgaria
 Apple Cake with Biscuits
Ingredients Method
• 2 pack of biscuits 1. Mix the butter with the sugar.
• 1 kilo apples
• 1 ½ tea cup walnuts 2. Add the crumbed biscuits, grated
• 100 gram butter apples, crushed walnuts and vanilla.
• 1 tea cup sugar on powder
• 1-2 vanilla powder 3. Put the mixture in a dish and put it in
the fridge. Decorate with cream and
some nuts

61st Primary School "St. St. Cyril and Methodi" , Sofia - Bulgaria
 Fruit Salad
Ingredients Method
• Apples 1. Chop up all fruits. Put the fruits
• Pears in a bowl.
• Kiwi
• Bananas 2. Add the cream. Stir all products.
• Grape
• Cream 3. Add some nuts or chocolate
sticks on the top.

61. primary school "St. St. Cyril and Methodi" , Sofia - Bulgaria
 Apple Cake
Ingredients Method
• 4 eggs 1. Stir the 4 eggs with the two glasses of
• 2 glasses of sugar sugar in a bowl.
• A glass of oil 2. Add a glass of oil, two glasses of milk
• 2 glasses of milk and three spoons of cacao and stir them
for five minutes.
• 3 spoons of cacao
3. Sift the flour and baking powder and
• A packet of baking powder
add to the bowl.
• Some flour
4. Cut the apples into small slices. Put the
• 2-3 apples apples into the mixture.
5. Oil a cake tin and put the mixture into it.
6. Place in an oven at 150˚ C.
7. When the cake is baked sprinkle with
caster sugar.

Büyük Halkalı Primary School, Istanbul - Turkey

 Stewed Apple
Ingredients Method
• 4 apples 1. Boil the water with four glasses of
• 4 glasses of sugar sugar.
• 4 glasses of water 2. Peel the apples, cut into small slices and
• 5 cloves add them to the boiled water with the
cloves.
• ½ lemon
3. When the apples are soft, add the lemon
juice and boil a little bit more.
4. Serve when cold.

Büyük Halkalı Primary School, Istanbul - Turkey

 Savory Pastry of Apple
Ingredients Method
• Two packets of margarine 1. Mix margarine, vanillin, baking powder,
• 1 glass of sugar salt and yoghurt together and stir them
• 1 packet of baking powder well.
• 1 packet of vanillin 2. Add the eggs but separate the yolks of
two eggs in a bowl. Add the flour to the
• 5 eggs
mixture, the dough should be soft.
• 4 apples
3. Peel the apples and grate them. Put two
• 2 spoons of cinnamon spoons of cinnamon and add two spoons of
• 1 glass of yoghurt sugar in it. Cook the mixture at low heat
• a pinch of salt for 5 minutes. Let it cool.
• some flour 4. Have some dough inside your hand and
open it by pushing, then put the mixture
in it. Don’t forget to oil the tray. Spread
the yolks on the dough. Heat the oven °C
180 and cook it till it turns red. You can
also put some caster sugar on it.

Büyük Halkalı Primary School, Istanbul - Turkey

 SPANISH APPLE CAKE
Ingredients Method
• Four pippin apples 1. Russet two pippin apples and toss with 3
• Butter tablespoons butter and 4 tablespoons
• Sugar sugar. Place in the microwave for 3 mins.
• Flour 2. Mix 6 tablespoons flour,8 tablespoons
milk, 2 eggs and the apples with butter
• Two eggs
and sugar. Beat all in the blender until
• Milk well blended.
• Apricot jam 3. Peel other 2 apples to decorate and cut
into segments.
4. Grease a mould with butter, add the
mixture and decorate with the apple
segments,
5. Place in a medium oven for 30 minutes.
6. Remove from the oven and cover with
apricot jam.

Ceip Valles - Bonar - Spain

 Mushrooms stuffed with Apple &
Marrow
Ingredients Method
• 2 large mushrooms 1. In this recipe we use large mushrooms
• 1 ripe pippin apple (500g)
• 200 grm. of beef marrow 2. Make deep incisions in the skin
3. Insert marrow slices and raw pippin
crescents in the incisions.
4. Roast in a hot oven at 200ºC for 10
minutes until the flesh of the apple is
becoming integrated.
5. Sprinkle with tarragon.

Ceip Valles - Bonar - Spain

 Leon Sausage with Apple & Quail’s
Eggs
Ingredients Method
• 200 gr. Leon sausage Sponge sausage
• 300gr. chicken stock Steam black pudding (out of the gut) with oil and
white wine. Cover with chicken stock and cook for
• 10 gr. gelatin 10 min. Crush and strain. Add the softened gelatin.
• 3 eggs Warm the eggs over low heat and blend them in a
• 2 pippin blender until puffy as for a cake. Remove from
blender, mix them with the sausage and cool t o
• 150 gr. sugar room temperature 8hours.
• 4 quail eggs Poached eggs
Boil water with vinegar, a pinch of salt and a bay
leaf tip. When it starts to boil crack the quail eggs
one at a time and add to the water for 30 seconds .
Carefully remove the eggs from the water.
Compote
Cook the peeled pippin with the sugar until you get
a jam.
Presentation
Fill a vermouth glass with sponge sausage, add
compote and top with a poached quail egg.
Garnish with crispy bacon and sausage oil.
Ceip Valles - Bonar - Spain
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.