Traditional recipes

Theoretical High School Ioan Slavici - ROMANIA
Presentation of the recipe / Présentation de la recette: Tochitura (untranslatable / intraductible)

Ingredients (for 4 portions):
  • 1 kg of fat pork
  • 300 g of sausages
  • 1 spoon of dry thyme
  • 1 teaspoon of paprika (after taste)
  • 1 teaspoon of sweet paprika
  • 4 spoons of sunflower oil
  • 200ml of white wine
  • 1 big bulb of garlic
  • 3 leaves of bay
  • salt and pepper
  • + corn, eggs, cheese, cottage and pickles
Preparation:

Cut the pigmeat into pieces and heat the oil in a big pan. Fry the smoked meat ( the pieces) and the meat. When the pieces of meat are nice and brown on all the sides put the white wine and minimize the fire and let them to cook(cover, eventualy, the pan). Add the sausages (slices). After a couple of minutes put the thyme, the bay, the paprika and the sweet paprika. Mix it well. If it seems to be too dry then add a half of cup of boiled water. Put the garlic (slices), the salt and the pepper. Let it there a few minutes then turn the fire down. Serve it with hominy (see the recipe for the hominy), a fired egg on top and grated cheese. Put on the table prickles (cucumbers, cauliflower,green tomatoes,fibber, etc.)

Hominy

Ingredients:
  • 1 glass of corn flour (any glass of 250-300 ml)
  • 2 glasses of water
  • ½ spoon of salt (optional)
  • 1 spoon of butter
Preparation:

In a saucepan with triple bottom put the water and the salt and let them boil, sprinkle a spoon of corn on top. When the water starts to boil add the corn flour and at the same time mix it well with a whisk and in the worst case you can mix it with a spoon so it doesn’t have lumps. It’s recommanded to use the whisk, this way the hominy won’t be lumpy. So, let it boil at medium flame and mix it regulary with the whisk every 3-4 minutes. After it starts to thicken you can’t use the whisk anymore. While the hominy boils at a minimum flame it has to me mixed regularly with a stronger and bigger spoon, preferably a wood one. So, let it boil this way at a minimum flame about 10 minutes. After 10 minutes mix it one more time and then press with a spoon on top of it, the edges have to be pressed a little stroger. Overturn the saucepan on a plate and shake it well to form the hominy.


Liceum Ogólnokształcące w Gdynia - POLAND
Presentation of the recipe / Présentation de la recette: : Dumplings with mushrooms and cabbage - a typical Polish dish "Pierogi"
  • Dough
  • 2 cups all purpose flour
  • 2 eggs
  • 2 tablespoons sour cream
  • 1/2 teaspoon salt
  • 1/2 cup lukewarm water
Mound flour on a large cutting board and make a well in the center. Drop eggs, sour cream, and salt into well. Add water a few drops at a time and work it into the flour with a knife, moving slowly from the center to the outside of the flour mound. While mixing the liquid into the flour with one hand, keep the flour mounded with other hand. Try not to let any liquid break through the walls of the mound.

When all the water and egg is mixed into the flour, knead until the dough is firm and well mixed and no longer sticks to yours hands (about 10-15 minutes). Add flour if it seems too sticky; a few drops of water if it seems too dry. Then cover the dough with a bowl or clean dishtowel and let rest for 30 minutes. Divide the dough into halves. On a well-floured surface, using half of the dough at a time, roll it out as thinly as possible. Cut out 3-inch rounds with a biscuit cutter or a drinking glass. Then place a tablespoon of filling in the middle of each round of dough, fold over carefully and press edges together. Be sure to press firmly as filling will spill out during cooking if the dough rounds are not well sealed. Pierogi can be frozen at this point. Layer carefully in freezer container, be sure to separate layers with wax paper. If you are going to eat right away, drop 12-20 pierogi into a large pot of boiling, lightly salted water. Cook gently 3 to 5 minutes, or until pierogi float. Lift out of water with perforated spoon. Toss in butter and place in heatproof serving dish. Pierogi can be reheated in the microwave or in the oven, just before serving. They can also be reheated by frying in butter. Serve pierogi with sour cream and chopped chives.

Sauerkraut and Mushroom Filling
  • 2 cups sauerkraut
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 4 ounces mushrooms
  • 1/4 teaspoon pepper
  • 1 hardboiled egg, finely chopped
  • 1 tablespoon breadcrumbs
  • 2 tablespoons sour cream
Rinse sauerkraut in cold water and drain well. Sauté for 10 minutes in medium saucepan until dry. Set aside. In frying pan, sauté onion and mushrooms in the remaining butter. Add sauerkraut and pepper. Fry until sauerkraut is golden. Add chopped egg, breadcrumbs, and sour cream. Mix. Cool thoroughly before stuffing pierogi.

4th Elementary School of Kamatero, Athens, GREECE
Presentation of the recipe / Présentation de la recette: Melomakarona

What we need:
  • 4 cups. oil
  • 1 cup. sugar
  • 1 cup. orange juice
  • 1 cup. lye
  • 1 cup. coffee cognac
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp orange zest
  • 2 kg of flour
  • Syrup:
  • 1 cup. honey
  • 1 cup. sugar
  • 1 1/2 cups. water
Garnish:
  • 1/2 pound of walnuts finely
  • 1 tsp cinnamon
  • 1 tbsp sugar

How we do it:

Beat three minutes the oil and sugar. Add the stachtonero, baking soda dissolved, brandy, orange zest, cinnamon and flour. Then knead the mixture, mold and bake for 35 minutes to 200 degrees. Put the syrup to boil, and only boil over melomakarona and garnish.

3ε College de Corinthe, GREECE
Presentation of the recipe / Présentation de la recette: Plat de Noel - Porc au céleri

Ingrédients:
  • 1 kilo du porc en gros cubes
  • 1 cuillère de vinaigre
  • ½ kilo de céleri
  • 1-2 céleri - raves
  • 100gr d’huile d’olive
  • 1 gros oignon
  • 2 poireaux
  • 1 pincée de sel
  • 1 pincée de poivre
Ingrédients - pour la sauce: 2 oeufs et le jus de 2 citrons.

Preparation:
Nous mettons la viande de porc dans un bol avec de l’eau et une cuillère de vinaigre, et nous y la laissons pour 15 minutes. Nous mettons dans une casserole de l’huile d’olive, l’oignon haché et nous les cuisons pour 1-2 minutes. Nous y ajoutons la viande et nous la tournons de toute cotés pour bien la rôtir. Nous y ajoutons les céleris-raves. 10-15 minutes après, nous y ajoutons le céleri (bien lavé et coupé en morceaux de 7-8cm). On baisse la température, on ajoute, le sel et la poivre et ½ verre d’eau. Nous laissons la viande pendant 35-45 minutes et à la fin nous y ajoutons le jus de citron. Dans un plat fond, nous battons les oeufs en blancs, puis on ajoute les jaunes d’œufs et un peu de jus de citron. Nous versons cette sauce dans la casserole et le Plat de Noël est prêt!

Collège Edouard Herriot - FRANCE
The lighthouse from Brittany

Ingredients:
  • 300g flour
  • 150g caster sugar
  • 1 egg and 3 egg-white
  • 150g butter (not cold)
  • Cacao powder
Method:
In a bowl, put the flour and sugar. Mix with a spatula. Make a hole. In the middle, put one egg and two eggs-white, then add the butter cut in little cubes. Separate the pastry into two. Add the cacao powder in one of the two pastries (if it sticks to your finger, put some flour).
Put it in a bowl and let it rest for one hour under a towel. Preheat the oven at 200°. Cover the baking tray with baking paper.
Put a little flour on the table. Roll the pastry to create a 2.5 millimetres cake. Cut with the pastry cutter. Put them on the baking tray, spread the yolk with a brush. Put in the oven and heat for about 15 minutes. Make a pile to create a lighthouse.

​​Mouse nest
Ingredients
  • 15 carambars
  • 20 marshmallows
  • 120 g butter
  • 125 g crispy rice chocolate
Method
Heat the butter in a bain-marie with carambars.
Then, put the marshmallows. Third, add the cereals
Fourth, make little piles on a cooking paper. Don’t put in the fridge!

I.C.Polo 1 Falconieri - ITALY
Presentation of the recipe / Présentation de la recette: Italian Pìttule (Savoury doughnuts)Ingredients
  • 1-½ cup Water, Divided Use 
  • 1-½ teaspoon Instant Yeast
  • 1-½ cup All Purpose Flour, divided use 
  • 1 teaspoon Salt
  • 3 Tablespoons Olive Oil
  • Canola Oil, For Frying And For Coating The Dough
  • 1 Tablespoon Capers
  • ½ cans Chopped Tomatoes (200g)
Preparation:
Take 1 cup of warm water and pour on top the yeast. Wait 10 minutes for the yeast to dissolve. Take one cup of flour, place it in a bowl with salt. Add the olive oil. Slowly add in the water/yeast mixture and mix well till you get a really soft and sticky dough. Drizzle a little canola oil in a bowl. Then add the ball of dough, toss it around to coat it in oil. Cover bowl of dough in plastic wrap and put in a warm place and let dough rise for at least 2 hours. After the 2 hours the dough must have been doubled in size. Now you can add the tomatoes (chopped) and capers. Incorporate slowly to the dough and mix gently. In a high sided saucepan pour some canola oil and heat it up. When the oil starts boiling, with a tablespoon, drop in balls of dough and fry until they get a golden brown color. Then remove and enjoy warm!

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