5. 1

6. NURULLAH BALDOKTU PRIMARY SCHOOL
Our school is located in Silivri which is on the north-west of stanbul. The population is 112.000
and it is famous for its yoghurt., During the summer months, the population increases 4-5
times. Silivri is 67 km (42 mi) far from the city center of Istanbul, and is a popular summer resort
for many Istanbul residents with its 45 km (28 mi) long coast. The district has great agricultural
potential thanks to its almost flat landscape, mild Thracian climate and yield-effective soil, and
in the 50s and 60s the pasture was so rich that the yoghurt of Silivri was renowned.
In Nurullah Baldöktü Primary School,there are 850 pupils and 42 teachers.The history of our
school is full of success stories with sportive and scientific successes.For instance,it is
traditional now for our school to be the first at volleyball and basketball tournaments in the
district. Also our school is the only one in Silivri which sent student to Galatasaray High
School(one of the best in Turkiye).
Beside these, we care social activities much. To grow sociable students is our privileged aim
because we know that academic success means nothing in the hands of an unsociable person.
That’s why we started a Comenius project in NUBAL and as it is the first in S L VR ; we expect
to be a sample for other schools.
With this project we also aimed to introduce our history, traditions, cuisine, dances and music
to as many people as we can. And we are glad that we did it in Greece, Italy, Spain and
Poland.
2

7. Ingredients Malzemeler
• 1 cup white beans • 1 subarda ı kuru fasulye
• 1/2 cup filberts, toasted • ½ subarda ı fındık (ezilmi halde)
• 1 cup garbanzos • 1 subarda ı nohut
• 1/2 cup walnut pieces • ½ subarda ı ceviz parçaları,hurma
• 1 cup barley • 1 subarda ı dövme ve ni asta
• ground walnuts for topping • Üzerini süslemek için ezilmi ceviz
• 1 cup dried apricots, cut up • 1 subarda ı kurutulmu
• 1 cup raisins, cut up kayısı,do ranmı
• 1/2 cup figs, cut up • 1 subarda ı kuruüzüm
• 1 cup sugar, or to taste • ½ subarda ı incir
• water to make about four quarts • 1 subarda ı eker
• Ve ki i sayısına göre su
ekleyin,gülsuyuda kullanabilirsiniz.
Preperation Yapılı ı
1) The night before, rinse 1) Öncelikle dövmeyi
and soak the beans ayıklayıp yıkayın.
(garbanzo and white Ak amdan
together) and the barley in bol suyla bir kez kaynatıp,
2 different bowls. sabaha kadar bekletin.
2) In the morning, drain and 2) Nohut, fasulye ve nohutu
cook until tender, again in da ak amdan ıslatıp, süzün.
2 pans. Yeniden su koyarak sabaha
kadar bekletin. Sabah nohut
ve fasulyeyi süzüp, yeniden
su koyarak yumu ayıncaya kadar ayrı ayrı
tencerelerde ha layın ve kabuklarını soyun.
3) In a large pot, combine 3) Dövmeyi kendi suyuyla
beans, barley, fruit, sugar, (suyunu çekmi se 10 su
and water. Cook over barda ı suya tamamlayın)
medium heat, stirring ate e koyup, yumu ayıncaya
occasionally, until fruit is kadar ha layın. ekeri,
very soft and barley starch üzümü ve hurmayı ilave
is released. edin.
3

8. 4) Correct for sweetness; 4) Bir defa kaynayınca nohut
stir in filberts and walnuts. ve fasulye ekleyin.
Allow to cool or refrigerate, Karı tırarak koyula ıncaya
if desired. kadar pi irin. Ni astayı su ile
ezip, bu karı ıma ilave edin.
5)Serve as snack or dessert with walnuts 5) Bir ta ım daha
sprinkled on top. kaynayınca
gülsuyunu ekleyip, ocaktan
alın. Kaselere pay edin.
So uyunca üzerini fındık,
ceviz, dolmalık fıstık, badem,
ku üzümü ve bir miktar nar
ile süsleyip servis yapın.
4

9. Ingredients Malzemeler
• 6 Tablespoons butter • 6 yemek ka ı ı tereya
• 1/2 Tablespoon paprika • ½ yemek ka ı ı pulbiber
• 1 lb. lamb or beef, diced fine or • 1 kilo kuzu gerdan
ground • Karabiber
• cayenne pepper • 1 adet havuç güzelce do ranmı
• 1 carrot, chopped fine Süsleme için:
Garnish: dusting of cinnamon. • 1 adet do ranmı so an
• 1 onion, chopped fine • 5 subarda ı et suyu
• 5 cups beef stock • 2 adet yumurta sarısı
• 2 egg yolks • ½ limonun suyu
• juice of 1/2 lemon • 1 yemek ka ı ı margarin
• 1 Tablespoon butter
Preperation Yapılı ı
1) Melt the butter in a large 1) Kuzu gerdanını 5 su
saucepan, add meat, barda ı suda ha layın. Küp
carrots, and onions and küp do rayın.
saute over low heat for 10
minutes. Stir in flour and
cook until blended.
2) Gradually stir in stock, 2) Suyunu süzüp, ayrı bir
scraping up any bits stuck on tencereye alın. 1 çorba ka ı ı
the bottom of the pan. Bring to margarin, 1 adet so an , yarım
a boil, then lower heat and çay barda ı limon suyu ve
simmer for an hour. yumurtayı derin bir kapta iyice
çırpın. Yava yava ocaktaki et
suyuna ilave edin. Tuzunu
ayarladıktan sonra etleri ilave
edin.
3) When ready to serve, 3) Tencereyi ocaktan alın.
remove soup from heat. Ayrı bir yerde 6 çorba ka ı ı
Beat the egg yolks, then tereya ında bir tutam
beat the lemon juice into kırmızıbiberi yakıp, çorbanın
them--and slowly stir into üzerine gezdirin.
the soup.
5

10. 4) Ladle into bowls--then 4) Di er bir tavada bir çorba
quickly saute the paprika ka ı ı margarin ile kırmızı
and cayenne in the biber kızdırılır. Kaselere
tablespoon of butter and alınan çorbanın üstüne azar
swirl equally into the azar dökülerek sıcak servis yapılır.
individual soup servings.
Lightly dust the top of each bowl with
cinnamon.
6

11. Ingredients Malzemeler
• Whole milk 2/3 gallon • 2 litre süt
• Rice 1 cup • 1 su barda ı pirinç
• Starch (rice, corn or wheat) 4 table • 4 yemek ka ı ı ni asta (pirinç, mısır ya
spoons da bu day)
• Vanilla • Vanilya
• 2 egg yolk • 2 yumurta sarısı
• sugar 1 cup or more as you wish • 1 su barda ı eker ya da diledi iniz
miktarda
Preperation Yapılı ı
1) Boil the milk and add rice 1) Ayıklanmı , yıkanmı
in it and stir them and boil pirinci bol suda pi ene kadar
again. Cook the rice until yakla ık 20–25 dakika kadar
they become very soft. Stir ha layın.
continuously. Have some
cold milk and add starch in
it and dissolve the starch.
2) Add cold milk and 2) Pi tikten sonra
starch into the boiling rice karı tırarak
in milk. 2 kilo süt ilave edin.
Stir. Add sugar and mix
them. If you like sweet
add
more sugar.
3) Have some mixture from the 3) Daha sonra buna eker ve
pan and add 2 egg yolk to it. ni asta katın ve koyula ana
Make a good egg yolk kadar tahta bir ka ıkla
combination and add this karı tırarak orta harlı ate te 20
mixture to the pan back. dakika kadar pi irin.
4) Mix them very well. Use 4) Aliminyum fırın kaplarına
aliminum container for baking. bo altın. Fırın tepsisinin
I prefer using baby cake içine su ilave edin. Kapları
aliminum containers. içine yerle tirin.
7

12. 5) During broiling use 5) Ufak toprak kaplara
a tray with some water dökün.
for keeping the oven Arzuya göre fırına konup
humid. Watch them fırının ızgara bölümü
until just the top layer açılarak
become fried. Serve sütlaçların üst kısımlarını
them cold. hafif yakın. ndirdikten sonra
so utup servis yapın.
8

13. Ingredients Malzemeler
• 1 chopped tomato • 1 dilimlenmi domates
• 100 gr margarine • 100 g margarin
• 250 gr ground meat • 250 g kıyma
• 4-6 medium sized eggplants • 4-6 tane ortaboy patlıcan
• 1 medium sized onion • 1 ortaboy so an
• 1 green pepper • 1 ye il biber
• 1 glass of water • 1 bardak su
Preperation Yapılı ı
1) Chop the onions and 1) Patlıcanları alaca soyarak
cook in a saucepan with tuzlu suda yarım saat
some butter until pink. Add bekletip yıkayıp kurulayalım.
ground meat and roast, Kızdırılmı sıvı ya da arkalı
stirring constantly. önlü hafifçe kızartalım.
2) Remove from heat and 2) Kızaran patlıcanları
add salt and pepper. Peel yayvan bir tencereye alalım.
the eggplants in a ribbon Karın kısımlarını bıçakla
fashion. Soak them in uzunlamasına keselim. Bir
salted water for a while. tavaya sıvı ya ı alıp küp
do ranmı so anları
ekleyelim.
3) Drain and dry. Fry 3) So anlar pembele ene
eggplants lightly in oil. dek kavuralım. Kıymayı
Make a deep lengthwise ekleyip 2 dk. daha
incision in each eggplant. kavuralım.
Place the eggplants in a Küp do ranmı domatesleri
saucepan, with the cut ve küçük do ranmı
sides facing up. sivribiberleri de ekleyip suyu
çekilene dek kavurmaya devam edelim.
4) Place some stuffing on 4) Tuzunu, biberini
each eggplant and top ayarlayarak kıyılmı
each with a slice of tomato maydanozu ekleyelim ve
and green pepper. tavayı ate ten alalım.
9

14. 5) Add a small amount of 5) Kıymalı harcı patlıcanların
water and cook over low karınlarına dolduralım. Bir
heat for 25-30 minutes. domatesi yuvarlak
dilimlere kesip patlıcanların
üzerine yerle tirelim.
6) Domatesli Pilav (Rice 6) Salçayı 1 su barda ı
with Tomatoes) and Coban sıcak
Salatasi (Shepherd's Salad) su ile incelterek tencereye
usually accompany alalım. Yeme i a ır ate te
Karnıyarık. pi irerek ate ten alalım.
Ilıtarak servis yapalım.
10

15. Ingredients Malzemeler
• FILLING: 1/2 lb (225 gr) minced beef, • Ç: 225 g kıyma ,1
1 large onion, grated, salt and pepper domates,tatlandırmak için tuz,biber,15 g
to taste, 1/4 cup (15 gr) parsley, finely maydanoz, hepsi iyice do ranır.
chopped. • HAMUR Ç N: 200 g un, 1 yemek ka ı ı
• DOUGH: 2 cups (200 gr) flour, 1 tuz, 1/2 subarda ı su,1 yumurta,150 g
tbspoon salt, 1/2 cup (125 gr) water, 1 un
egg,, 1 1/2 cups (150 gr) flour for • KAYNATIRKEN: 6 subarda ı (1 ½
rolling out the pastry. litre) su yada tavuksuyu,1 yemek ka ı ı
• FOR BOILING: 6 cups (1 1/2 liters) tuz
water or chicken broth, 1 teaspoon • YO URT SOSU: 1 kg yo urt, 3 di
salt. sarımsak (arzuya gore)
• YOGHURT SAUCE: 4 cups (1 kg) • SOS Ç N: 2 yemek ka ı ı tereya , ½
yoghurt, 3 cloves garlic, (optional). yemekka ı ı kırmızı pulbiber
• DRESSING: 2 tablespoons butter,
melted, 1/2 teaspoon paprika
•
Preperation Yapılı ı
1) Mix meat, onion, salt, 1) Hamur yo uraca ımız
pepper and parsley in a kaba unu alalım. Ortasını
bowl. Set aside. Mix flour açıp yumurtayı, tuzu ve suyu
and 1 teaspoon salt in a ekleyerek kulak memesi
mixing bowl. Make a hollow yumu aklı ında bîr hamur
in the middle.Pour in 1/2 yo uralım.
cup water and the egg. Mix with fingertips
and knead the dough with your hands. Place
the dough preferably on a wooden floured
work surface, knead well and shape each
piece into a round ball.
2) Cover one ball with a 2) Hamurdan yumurta
napkin and roll out the other irili inde bezeler yapıp
with a long thin rolling pin. üzerine nemli bir bez örterek
Wrap one edge of the 20 dk. dinlendirelim. Bir kabın
pastry around the rolling içine çentilm so anı,
pin. Roll forward pressing kıymayı, kıyılmı maydanozu, tuzu ve
gently towards the ends of the pin. karabiberi alıp karı tıralım. Bezeleri unlanmı
bir zeminde 0.1 mm. kalınlı ında açalım.
11

16. 3) Flip the pastry open. Repeat 3) Açtı ımız yufkalan lcm’lik
this process from different kareler halinde keselim.
edges until the pastry is 1/16 Karelerin ortalarına kıymalı
inch (1/6 cm) thick. Cut with a içleri koyarak, dört kö esini
knife into 2x2 -inch (5x5 cm) üstte birie tirelim. Bir tencere
squares. suyu kaynatarak içine 1 çorba ka ı ı sıvı ya
ve tuz ekleyelim.
4) Place a teaspoon of meat 4) Mantı hamurlarını
filling in the center. Pick up four tencereye aktarıp iki partide
corners, pinching firmly and yumu ayana kadar
making sure all sides are ha layalım ve delikli kepçeyle
sealed. The squares can also servis taba ına alalım.
be sealed by pinching opposite
corners together and pressing
the two sides forming "mantı" (little pastries)
in triangular shapes. Roll out the second ball
of dough and repeat the same process.
5) Put chicken broth or 5) Bir tavada tereya ını
water into a very large eriterek salçayı, dövülmü
saucepan. Bring to a boil. sarımsakları ve kırmızı biberi
Place pastries carefully in ekleyip yarım dk. kavuralım.
the boiling water. Do not 2-3 çorba ka ı ı mantıların
put them too close together. ha lama suyunu ekleyip sosu
Lower the heat. Occasionally stir with a bir ta ım kaynatalım.
wooden spoon. The pastries rise to the
surface when they are cooked (about 15
minutes). Remove with a perforated kitchen
spoon and place on a heated serving plate.
6) Pour 1/2 cups of liquid 6) Mantının üzerine
from the saucepan over sarımsaklı yo urdu ve salçalı
them. Keep warm. Combine sosu gezdirerek servis
yogurt and crushed garlic, yapalım.
mix well. Spread the sauce
over the pastries. Melt
butter in a small pan, add
paprika and stir for a few minutes. Trickle
dressing over yogurt sauce.
Serve hot as a main dish with salad.
(12 serving)
12

17. Ingredients Malzemeler
• 2 oz/50 g lentils • 50 g mercimek
• 1 pint/600 ml water • 600 ml su
• salt • Su
• 4 oz/100 g bulgur (cracked wheat) • 100 g bulgur (köftelik bulgur)
• 1 large onion • 1 büyük so an
• 1 tsp. paprika • 1 yemek ka ı ı pulbiber
• 1 tsp. ground cumin • 1 yemek ka ı ı kimyon
• a few sprigs of parsley, chopped • Birkaç tane kıyılmı taze maydanoz
Preperation Yapılı ı
1) Wash and rinse the 1) Mercime i ayıklayıp
lentils. Boil them in water yıkayın. Tencereye alıp
and a little salt until they are üzerini örtecek kadar su
soft. Add the bulgur and ekleyin.
soak for 1 hour.
2) The water should be 2) Yumu ayıncaya kadar
completely absorbed, ha layıp ate ten alın. Bulguru
forming a moist dough. yıkayıp mercime e ilave edin.
3) Biraz karı tırıp tencerenin
3) Meanwhile , fry the finely kapa ını kapatın. Bulgur
sliced onion in a non-stick yumu ayınca kapa ını açıp
skillet until transparent; stir so umaya bırakın.
in 1 tbsp. water, paprika,
cumin and finely chopped
parsley.
4) Sıvıya da kızdırın. So anı
4) Mix the lentil dough in kıyıp ya da pembele tirin.
a bowl with the onion and Salçayı ekleyip karı tırın.
spices; knead for 2-3 So anlı karı ımı mercimekli
minutes. bulgura ilave edip yo urun.
5) Maydonoz ve taze so anı
5) Form into little cakes
13

18. about 2'' in diameter and kıyıp ekleyin. Tuz serpip iyice
arrange on a dish. yo urun. Köfte ekli vererek
servis taba ına dizin.
Serve with hot peppers or
salad.
14

19. 15

20. Public School "Gloria Fuertes"
Gloria Fuertes was born on July 28, 1917 and died on November
27, 1998, the same year that our school was
founded. It was a Spanish poet belonging to the generation
of 1950, a great personality and rebellion.
His texts were written primarily for children of all ages, but
children at the end of the day. His rhyme was nice and funny.
The mood at Gloria Fuertes is a critical way of constructing reality
and discover the truth of things.
A phrase that describes a little personality Gloria Fuertes is this:
"Poets, not waste time, work, that the heart gets less blood”.
“Poetas, no perdamos el tiempo, trabajemos, que al corazón
le llega poca sangre”.
Gloria Fuertes The Public School is located in the center of the
neighborhood Montequinto, belonging to Dos Hermanas, but very
close to Seville.
We have two lines from Children age 3 to Primary 6, with 500 pupils or
so.
The services are having the School Transport Centre, Morning
Classroom, Extracurricular Activities and High School.
Is a cheerful and lively school which takes every opportunity to make
education fun and interesting process.
16

21. Ingredients Ingredientes
2 green peppers 2 pimientos verdes
2 red peppers 2 pimientos rojos
2 tomatoes 2 tomates
3 cups rice
6 cups water 3 vasos de arroz
Sal 6 vasos de agua
300 grams of chicken 300gr de pollo
200 grams of squid 200 gramos de calamares
200 grams of clams 200 gr de chirlas
200 grams shrimp
6 prawns 200 gr de gambas
12 mussels 6 cigalas
saffron 12 mejillones
azafrán
Procedure Procedimiento
1. Have everything you need to not 1. Tener todo lo necesario para no
rush to the supermarket. salir corriendo al supermercado.
2. Put the tomatoes, green peppers 2. Poner el tomate, pimientos
and red peppers in the pan with verdes y pimientos rojos en la
oil. sartén con aceite.
3. Añadir los calamares, las
gambas, las chirlas y el pollo.
3. Add the squid, shrimp, clams and
chicken
17

22. 4. Add a little saffron and salt to taste. 4. Añadir un poco de azafrán y sal al
gusto.
5. Esperar 10 minutos a fuego lento
hasta que todo esté bien hecho.
5. Wait 10 minutes over low heat until
everything is well done.
6. Add the 3 cups of rice.
6. Añadir los 3 vasos de arroz.
7. Añadir los 6 vasos de agua.
7. Add the 6 cups of water.
8. When water runs low, add the mussels
and crayfish.
8. Cuando quede poco agua, añadir los
mejillones y las cigalas.
9. Apartar la sartén del fuego y dejar
reposar tapado por un paño de
cocina hasta que el agua se
consuma.
9. Remove from heat and let stand 10. Plato preparado!!!
covered by a cloth until the water is
consumed.
10. Prepared dish!
18

23. The Torrijas is a typical dessert of the La torrija es un dulce típico de las celebraciones
celebration of Lent and Easter in Spain. It is a food de Cuaresma y Semana Santa en España. Es un
of humble origins who soon saturates and keeps alimento de origen humilde que satura pronto al
diners relieved of the need to try some other meat comensal y le mantiene aliviado de la necesidad
dish (food subject to abstinence during Lent). de probar algún otro plato de carne (alimento
sujeto a abstinencia en la cuaresma).
Ingredients Ingredientes
1 loaf of day before 1 barra de pan del día anterior
400 ml of milk 400 ml de leche
125 ml of sweet wine 125 ml de vino dulce
3 tablespoons sugar
3 cucharadas de azúcar
2 eggs
125 ml honey 2 huevos enteros
Water 125 ml sunflower oil for frying 125 ml de miel
Sugar and cinnamon 125 ml de agua Aceite de girasol para
freír
Azúcar glas y canela en polvo
Procedure Procedimiento
1. Corta la barra de pan en
1. Cut the baguette slices, more or less rebanadas de más o menos un
a finger thick. The bread for toast must dedo de grosor. El pan para
be the day before or be too soft for torrijas debe ser del día antes o
dipping in egg and milk. estará demasiado blando y se
deshará en los baños de leche o
huevos.
19

24. 2. Heat the wine and add the sugar, 2. Calienta el vino y añade el azúcar,
mixture utill is well dissolved. After mixed mezcla hasta que esté bien
with milk. disuelto. Después mezcla con la
leche .
3. Dip bread slices on both sides in this
mixture. After you pull on another source to
release the excess fluid.
3. Baña las rebanadas de pan por ambas
caras en esta mezcla. Después
déjalas sobre otra fuente para que
suelten el exceso de líquido.
4. Bate los huevos y pasa las torrijas por
4. Beat eggs and pass the torrijas on both ambas caras.
sides on them.
5. When oil is hot add the torrijas.When the
torrijas has a good color on both sides pull
them drain on paper towels.
5. Cuando el aceite esté muy caliente
añade las torrijas. Cuando las
torrijas tengan buen color por
ambas caras sácalas y déjalas
escurrir sobre papel absorbente.
6. Pon la miel con el agua a calentar en
6. Put the honey with warm water in a un cazo y cuando la miel esté bien
saucepan and when the honey is well fluid fluida y mezclada con el agua
and mixed with the water bath the torrijas
on both sides. baña las torrijas por ambos lados.
7. Cuando estén todas las torrijas
preparadas espolvorea canela
molida y azúcar glas a tu gusto.
8. Y listas para comer!!
7. When all are prepared sprinkle
cinnamon and sugar to taste.
8. And ready to eat!
20

25. Ingredients Ingredientes
-One and a half kilo of potatoes. - Un kilo y medio de patatas.
-6 eggs. - 6 huevos
-A pot of mayonnaise. - Un bote de mayonesa
- 3 Tres latitas de atún en aceite de
-3 Three cans of Tuna in olive-oil, or one
oliva, o una de tamaño mediano
sized Medium
- 1 latita pequeña de guisantes
-1 can of small peas - 1 lata de olivas rellenas de anchoa
- 1 can of olives stuffed with anchovies - Unas tiras de pimiento de piquillo
-A few strips of pepper piquillo. - 1 zanahoria
- 1 carrot
Procedure Procedimiento
1. The first thing is to have all the 1. Lo primero es tener todas los
ingredients closely. ingredientes necesarios cerca.
2. Hervir las patatas con piel,bien
lavaditas y los huevos también
limpios durante media hora.
2. Boil the potatoes, and eggs
cleaned for an half hour.
21

26. 3. Peel the potatoes when they are hot 3. Pelar las patatas cuando todavía
yet and let to cool before to cutting in están calientes y dejar enfriar antes de
pieces very small. cortarlas en cuadraditos muy pequeños.
4. Cortar los huevos duros en taquitos.
5. Desmigar el atún (Hay que tirar todo
el aceite de la lata)
4. Cutting the eggs in small cubes.
5. Crumble the tuna without oil.
6. Cortar el pimiento rojo en trozos
pequeños y las aceitunas a rodajitas.
6. Cutting red pepper in small pieces and
sliced olives
7. Se pone todo en un bol y se mezcla
todo junto con mayonesa.
7. It puts everything in a bowl and mix
with mayonnaise. 8. Pasar a la fuente y adornar al gusto.
En este caso se ha adornado con flores
8. Switch to the source and garnish to de zanahoria, ramitas de perejil, algunos
taste. guisantes y olivas. Esto depende del
In this case is adorned with flowers of gusto y el arte de cada cual.
carrot, parsley sprigs, some peas and
olives. This depends on the taste and the
art of each one.
22

27. This is a typical Spanish recipe, Ésta es una típica receta española,
particularly in Andalusia where he concretamente de Andalucía donde se
prepares this kind of cold vegetable broth prepara este tipo de caldo de verduras
to help fight the summer heat. It can be frías que ayuda a combatir el calor del
taken at any time of day or as a fist dish. verano. Se puede tomar a cualquier
hora del día o como primer plato.
Ingredients Ingredientes
Day-old bread: 100 grams Pan del día anterior: 100 gramos
Ripe red tomatoes: 800 grams Tomates rojos maduros: 800 gramos
Green peppers: 2 units Pimientos verdes: 2 unidades
Diente de ajo: 1 de pelado
Clove garlic, peeled 1 of
Pepino: 1 pequeño
Cucumber: 1 small
Aceite de oliva virgen: 1 DL.
Virgin olive oil: 1 DL.
Vinagre: 4 cucharadas soperas
Vinegar, 4 tablespoons
Agua: 75 CL.
Water: 75 CL. Sal: 1 pellizco
Sal: 1 pinch
Procedure Procedimiento
1. Fill a bowl with water and puts the 1. Se llena un bol con agua y se mete el
bread in to soak. pan dentro para que se remoje
2. Por otro lado, se lavan y se pelan los
tomates, el pepino y los pimientos
procurando que no queden semillitas.
2. On the other hand, washed and peeled
tomatoes, cucumbers and
peppers are trying not seeds.
23

28. 3. Once cleaned, cut into pieces and 3. Una vez limpios se cortan a trocitos y
passed through the mixer se pasan por la batidora
4. Cuando ya están las verduras batidas
se añade un diente de ajo previamente
pelado y se bate nuevamente
5. A continuación se añade el pan que
estaba en remojo, la sal, el vinagre, y el
aceite
4. When they are beaten vegetables add
a clove of garlic previously peeled and
beaten again
5. Then add the bread was soaked, salt,
vinegar, and oil
6. Beat all over again until a homoge-
neous mix well and add the water 6. Se bate todo de nuevo hasta que
gradually until desired texture (between quede una mezcla bien homogénea y
liquid and creamy) se añade el agua, poco a poco, hasta
7. If necessary, correcting the salt and obtener la textura deseado (entre
pass through food mill (although not líquida y cremosa)
required, is recommended) 7. Si es necesario se rectifica el punto
de sal y se pasa por el pasapurés
(aunque no es necesario, es
aconsejable)
8. Se pone el gazpacho en la nevera y
se refrigera durante al menos 4 horas.
Si se prepara como bebida, se pueden
añadir algunos cubitos de hielo
8. It puts the gazpacho in the fridge and
refrigerate for at least 4 hours. If
prepared as a drink, you can add some
ice cubes
9. It is served cold in glasses or cups.
10. If you want you can add ham, egg,
apple ... and ready to eat!
9. Se sirve bien frío en vasos o copas.
10.Si lo deseas, puedes añadirle jamón,
huevo, manzana…y listo para comer!!
24

29. One of the tapas of Holy Week in Seville Una de las tapas de semana santa
most typical are the cod fritters that are más típicas en Sevilla son las tortillitas
de bacalao que se sirven en la mayoría
served in most bars, especially during this
de los bares en especial durante estas
time. fechas.
Ingredients Ingredientes
150g unsalted cod 150gr de bacalao desalado
300g potatoes 300gr de patatas,
2 eggs 2 huevos
1 fresh chives 1 cebolleta fresca
3 cloves garlic 3 dientes de ajo
2 tablespoons milk 2 cucharadas de leche
a tablespoon of bread crumbs una cucharada de pan rallado
chopped parsley Perejil picado
Procedure Procedimiento
1. Put the cod desalting the night 1. Poner a desalar el bacalao la noche
before. antes.
2. Poner a cocer las patatas.
2. Bring to boil potatoes.
3. Drain well and flaked cod.
3. Escurrir bien el bacalao y desmigarlo.
25

30. 4. Add the chopped onion, minced garlic, 4. Añadirle la cebolleta picada, los ajos
and parsley. picados, y el peregil.
5. Peel and chop the potatoes, crush
crushing without becoming completely.
5. Pelar y trocear las patatas,
machacándolas sin llegar a triturarlas
del todo.
6. Beat eggs and add milk. 6. Batir los huevos y añadirles la leche.
7. Mix all ingredients and let the mixture
stand for at least an hour in the
refrigerator to the potatoes absorb the
egg.
7. Mezclar todos los ingredientes y dejar
la mezcla reposar al menos una hora en
la nevera para que la patata absorba el
huevo.
8. Añadir un poco de pan rallado a la
8. Add some bread crumbs to the mixture mezcla para que adquiera más
to gain more consistency. consistencia.
9.Poner rich extra virgin olive oil in a pan 9.Poner abundante aceite de oliva
and fry the tortillas until browned on both virgen extra en una sartén y freir las
sides. tortillitas hasta que estén doradas por
ambos lados.
10. Remove to a plate with paper towel to
release the excess oil.
10. Sacar a un plato con papel
absorbente para que suelten el exceso
de aceite.
11. Decorar un poco y listo!!!
11. Decorate a little And ready !
26

31. Ingredients Ingredientes
600 ml of milk 600 ml de leche
1 cinnamon stick 1 rama de canela
1 strip lemon peel 1 tira de cáscara de limón
2 large eggs plus 1 large egg yolk 2 huevos grandes, más 1 yema grande
100 grams of caster sugar 100 gramos de azúcar extrafino
50 grams of flour and a little more for 50 gramos de harina y un poco más
dusting para espolvorear
35 grams of corn flour 35 gramos de harina de maíz
1 teaspoon vanilla extract 1 cucharadita de esencia de vainilla
Olive oil Aceite de oliva
Procedure Procedimiento
1. Line a tray with foil and lightly grease 1. Forrar una bandeja con papel de
with oil aluminio y con aceite.
2.Poner milk in a saucepan with the 2.Poner en un cazo la leche con la ca-
cinnamon and lemon peel. Bring nela y la cáscara de limón. Llevar a
to a boil, remove from heat and ebullición, retirar del fuego.
set aside. 3. Poner en un cuenco los huevos, la
yema, el azúcar, la harina de maíz y la
esencia de vainilla, y batir hasta
conseguir una mezcla homogénea.
3. Put in a bowl the eggs, egg yolk,
sugar, cornstarch and vanilla
extract and whip until well
blended.
27

32. 4. Replace the milk mixture to heat and 4. Volver a colocar la mezcla de la leche
bring to a boil al fuego y llevar a ebullición
5. Pour the hot milk blended together the 5. Echar la leche caliente junto la
eggs, flour and sugar and beat well. mezcla homogénea de huevos, harina y
azúcar y batir bien.
6. Llevar a ebullición y después dejar
hervir a fuego lento durante 3 minutos, o
hasta que la crema se espese.
7. Poner la crema en la bandeja
preparada y alisar la superficie con una
6. Bring to a boil and then let simmer for espátula humedecida.
3 minutes, or until the cream thickens.
7. Put the cream into the prepared pan
and smooth the surface with a wet
spatula.
8. Allow to cool completely, cover and
refrigerate 2 to 3 hours, minimum. Turn 8. Dejar que se enfríe completamente,
the cream and remove the foil. cubrir y refrigerar entre 2 y 3 horas,
9. Cut the cream as you want. como mínimo. Dar la vuelta a la crema y
retirar el papel de aluminio.
9. Cortar la crema como quieras.
10. Espolvorear las piezas con la harina
y sacudir para retirar el exceso de ésta
10. Sprinkle the pieces with flour and
shake to remove excess there of.
11. Heat a heavy skillet over high heat oil
and fry the pieces until browned.
11. Calentar una sartén abundante
aceite a fuego fuerte y freír las piezas
hasta que qieden doradas.
12. Dejar escurrir sobre papel de
cocina y servir espolvoreados con
12. Drain on paper towels and serve azúcar y canela.
sprinkled with sugar and cinnamon.
28

33. 29

34. Primary School No. 1 in Olkusz
Primary School no. 1 in Olkusz is the oldest in the town. It was founded in 1926. Our school is situated
in the centre of the town, however far away from the busy streets. Next to the school there is the garden where
the arboretum is being created. In the school, there are 9 classrooms, a library, a cafeteria, a day-room and a
gym.
There are about 230 pupils aged from 6 to 13 years old and 32 teachers. Students usually start school at
8 o’clock and the last lesson finishes at 3.20 p.m. Each lesson lasts 45 minutes. The first, second and the third
grade are taught by the same teacher except Religious Education and English. From the fourth to the sixth
grade every subject is taught by the different teacher.
After school our pupils can attend extra classes at school: Drama Club, English, Art or Physical
Education lessons, etc. They can also practice their skills during classes which are for students who have weak
notes in some subjects.
Our school is located in the south of Poland in Małopolska. This region is famous for Kraków,
Wadowice, O wi cim and many other important city, salt mines, the Wooden Architecture Route, sanctuaries,
l i i l k i di i d ii
30

35. Ingredients Składniki
Crust: Ciasto:
• 1 glass of flour • 2 szklanki m ki
• 3 yolks • 3 ółtka
• 1/2 lump of butter • 1/2 kostki masła
• 1/2 glass of icing • 1/2 szklanki cukru pudru
sugar • 2 ły eczki proszku do pieczenia
• 2 teaspoons of baking • 2 ły ki kakao
powder
• 2 tablespoons of cocoa
Cheese Filling: Masa serowa:
• 3 tubs of vanilla homogenized cheese • 3 serki
• 3 eggs homogeniz
• 1 glass of icing sugar owane
• ½ lump of butter waniliowe
• 2 tablespoons of potato flour • 3 jajka
• 1 szklanka
cukru pudru
• 1/2 kostki masła
• 2 ły ki m ki ziemniaczanej
Procedure Przygotowanie
Crust: Ciasto:
1. Mix ingredients 1. Z podanych składników (oprócz kakao)
together (except cocoa) zagnie ciasto. Podzieli na pół.
with hands until well 2. Do jednej doda kakao i ponownie
blended. Divide it into zagnie . Schłodzi w
two halves. lodówce.
2. Add the cocoa to one
part and knead once again.
Cool it in the fridge.
Cheese Filling: Masa serowa:
1. Mix butter, powdered 1. Masło utrze z cukrem
sugar with egg yolks. pudrem i ółtkami.
2. Then add homogenized 2. Nast pnie dodawa
cheese and potato flour. serki homogenizowane i m k
31

36. Mix precisely. ziemniaczan
. Dokładnie
wymiesza .
3. At the end and 3. Na koniec
the whisked whites doda pian
and mix gently. z białek i
delikatnie
poł czy .
Preparation before baking: Przygotowanie do pieczenia:
1. Put the cake without cocoa on the baking tray. 1. Na dno blachy
2. Next put the cheese filling and the grated crust poło y jasne
with cocoa on it. ciasto.
3. Bake at 175° for over an hour.
C 2. Na ciasto mas
serow , a na
wierzch poło y
ciemne ciasto
starte na tarce
jarzynowej.
3. Piec w
temperaturze 175 stopni C ponad 1 godzin .
32

37. Ingredients Składniki
Broscht: Barszcz:
• 7 medium-sized red beetroots • 7 rednich buraków wikłowych
• 10 decagrams of dried mushrooms • 10 dag suszonych grzybów
• one apple • jabłko
• 2 cloves of garlic • 2 z bki czosnku
• juice from one lemon • sok z jednej cytryny
• 1 teaspoon of vinegar • 1 ły eczka octu winnego
• a few grains of pepper • kilka ziarnek pieprzu
• allspice • ziele angielskie
• 2 bay leaves • 2 li cie laurowe
• 1 onion • 1 cebula
• 1 - 2 carrots • 1 – 2 marchewki
• 1 parsley root • 1 korze pietruszki
• 1 celery stalk • 1 łodyga selera
• sugar • Cukier
• salt • sól
Ear-dumplings: Uszka:
• 35 decagrams of flour • 35 dag m ki
• egg • jajko
• 1/3 onion • 1/3 cebuli
• 1 tablespoon of butter • 1 ły ka masła
• a pinch of salt • szczypta soli
• oil • olej
Procedure Przygotowanie
Borscht: Barszcz:
(it should be prepared one day before serving) (nale y przygotowa dzie przed
podaniem)
1. Mushrooms have to be wash precisely and 1. Grzyby
soaked for 1 - 2 hours. dokładnie
myjemy i
2. Then cook them in water they were soaked until moczymy przez 1
they are tender. – 2 godziny.
2. Nast pnie
gotujemy do
mi kko ci w wodzie, w której si moczyły.
3. The stock has to be strained and mushrooms put 3. Wywar przecedzamy, a grzyby
aside. odkładamy.
33

38. 4. Peel beets and onions 4. Buraki i cebul obieramy, kroimy w
and slice them. plastry.
5. Cut an apple into pieces. 5. Jabłko kroimy
w kawałki.
6. Divide garlic divides into two halves. 6. Czosnek
dzielimy na pół.
7. Pour vegetables, 1/2 mushrooms and an apple 7. Warzywa, 1/2 grzybów i jabłko
with cold water. zalewamy zimn wod .
8. Pour the mushroom stock and cook for 10 8. Wlewamy wywar z
minutes. gotowanych grzybów,
gotujemy wszystko razem 10
min.
9. Season with salt, pepper, 9. Przyprawiamy sokiem z
lemon juice and allspice. cytryny, sol , dodajemy
ziarnka pieprzu i ziela angielskiego.
10. Leave the borsch in a cool place for one day. 10. Barszcz odstawiamy
w chłodne miejsce na
jeden dzie .
11. The borsch should be strained before serving. 11. Przed podaniem przecedzamy.
Ear-dumpling: Uszka:
1. Cut the rest of the mushroom, 1. Reszt grzybów kroimy, przysma amy
fried in butter with chopped na ma le z posiekan cebul ,
onions, and flavour. przyprawiamy.
2. M k , jajko i 1/2 szklanki letniej wody
2. Knead flour, an egg and 1/2 zagniatamy ze szczypt soli.
glass of lukewarm water with a pinch of salt.
3. Roll out the dough and 3. Ciasto cienko rozwałkujemy, kroimy w
cut into squares. kwadraty.
4. Put the stuffing on each 4. Na ka dym kwadracie układamy farsz,
square, fold and stick two zlepiamy, zawijamy formuj c uszka.
opposite corners together
and form the dumpling.
5. Cook them in hot water with oil and salt. 5. Gotujemy w osolonej wodzie z
dodatkiem oleju.
6. After 5 minutes the dumplings should reach the 6. Po 5 minutach, gdy
surface. wypłyn na
powierzchni ,
wybieramy.
34

39. Ingredients Składniki
• 4 big potatoes • 4 du e ziemniaki
• 30 decagrams of sausages • 30 dag kiełbasy
• 200 ml of sourdough for ur • 200 ml zakwasu na ur
• 100 ml of double • 100 ml mietany kremówki
cream • 2 listki laurowe
• 2 bay leaves • 2 l wody
• 2 litres of water • 2 z bki czosnku
• 2 cloves of garlic • 1 ły eczka soli
• 1 teaspoon of • 5 ziaren ziela angielskiego
salt • 1 kostka bulionu
• 5 grains of • 1 ły eczka majeranku
allspice • 2 ły eczki pieprzu
• 1 stock cube
• 2 teaspoons of marjoram
• 2 teaspoons of pepper
Procedure Przygotowanie
1. Slice the sausages. 1. Pokrój kiełbas w
talarki.
2. Pour water into a big pot and add sliced 2. Wlej do du ego garnka wod i włó
sausages. Cook slowly. pokrojon kiełbas . Nast pnie gotuj na małym
ogniu.
3. When the water with 3. Gdy woda z
sausages starts boiling kiełbas zacznie
add a stock cube, bay wrze dodaj bulion,
leaves, pepper, allspice, listki laurowe, pieprz,
salt, chopped cloves of ziele angielskie, sól
garlic and diced potatoes. oraz pokrojone drobno
z bki czosnku i wrzu pokrojone w kostk
ziemniaki.
35

40. 4. Pour ur and cream. 4. Wlej zakwas na ur i mietan .
5. Mix it together and cook for a 5. Zamieszaj i gotuj jeszcze przez jaki czas,
while until potatoes are tender. a ziemniaki b d mi kkie.
6. Add marjoram. 6. Dopraw majerankiem.
7. You can serve the soup 7. Mo na podawa z
with a hard-boiled egg. jajkiem ugotowanym na
twardo.
36

41. Ingredients Składniki
• 5 eggs • 5 jajek
• 2 glasses of flour • 2 szklanki maki
• ¾ glass of sugar • ¾ szklanki cukru
• 1 lump of margarine • 1 paczka margaryny
• 1 tablespoon of baking powder • 1 ły eczka proszku do pieczenia
Procedure Przygotowanie
1. First break the eggs into a 1. Całe jajka wbi do
bowl. miski
2. Then add the sugar into the same bowl and 2. Doda cukier i dalej
beat the eggs and sugar together. ubija .
3. Next, put the 3. Powoli dodawa
flour with some baking powder. m k zmieszan z
proszkiem do
pieczenia.
37

42. 4. Pour the warm margarine into the bowl and 4. Wla rozpuszczona margaryn i dalej
mix them well together. ubija .
5. Finally, pour the dough into a baking tin. 5. Ciasto wla do formy.
6. Heat the oven to 220oC and put the dough. 6. Nagrza piekarnik do 220oC i wło y
ciasto.
7. Bake for 45 minutes. 7. Piec 45 minut
38

43. Ingredients Składniki
• 40 decagrams of flour • 40 dag m ki
• 1 egg pszennej
• pinch of salt • 1 jajko
• warm water • szczypta soli
• 60 decagrams of cottage cheese • ciepła woda
• 2 egg yolks • 60 dag białego
• ½ packet of cream pudding sera
• sugar to taste • 2 ółtka
• a few drops of orange flavoring • ½ opakowania
• butter budyniu mietankowego
• candied orange peel • cukier do smaku
• kilka kropli aromatu pomara czowego
• masło
• kandyzowana skórka pomara czy
Procedure Przygotowanie
. Mix the flour with salt. 1. Do m ki wsyp odrobin soli.
2. Add an egg and pour warm 2. Dodaj jajko i stopniowo wlewaj ciepł
water slowly. wod .
3.Knead the dough. During 3. Zagnie ciasto podsypuj c
it, add some more flour. dodatkowo m k . Ciasto musi
The dough has to be by elastyczne.
elastic.
4. Mince cheese. 4. Zmiel ser w maszynce.
5. Add yolks, pudding, sugar and little bit of 5. Dodaj ółtka, budy , cukier i
orange flavouring. You have to mix everything odrobin aromatu
carefully. pomara czowego. Wszystko
dokładnie wymieszaj.
39

44. 6. Gotowe ciasto rozwałkuj
6. Roll the dough quite thin on na cienki placek.
a floured board.
7. Cut round pieces using a 7. Za pomoc szklanki wytnij
glass. kr ki.
8. Stuff pieces with prepared cheese filling and 8. Nast pnie połó
seal them by bending and joining their ends nadzienie i zlep pierogi.
together.
9. Boil water with a 9. W garnku zagotuj wod ze szczypt soli.
teaspoon of salt.
10. Wrzucaj pierogi na
10. Drop ready dumplings into the boiling water. gotuj c si wod .
11. After 5 minutes the 11. Gdy po około 5
dumplings should reach minutach pierogi wypłyn na
the surface. Put them on wierzch, wyłó na talerz.
the plate.
12. Serve them with melted butter and candied 12. Podawaj z roztopionym masłem i
orange peel. kandyzowan skórk pomara czy.
40

45. Ingredients Składniki
• 15 decagrams of pork loin of • 15 dag schabu
• 1 egg • 1 jajko
• 5 decagrams of cheese • 5 dag sera ółtego
• 2 decagrams of flour • 2 dag m ki
• spices: • przyprawy:
− salt, − sól
− pepper − pieprz
− chilli powder − papryka ostra
− herbs − zioła
Procedure
Przygotowanie
1 Pound the pork loin. 1. Schab rozbi .
2. Season the meat. 2. Przyprawi .
3. Dip meat into the flour. 3. Obtoczy w m ce.
41

46. 4. Fry it until golden. 4. Podsma y na
złoty kolor.
5. Break an egg into a frying pan and fry it. 5. Jajko wbi na
patelni i podpiec.
6. Put the egg on the 6. Przeło y na
meat. kotleta.
7. Than sprinkle grated cheese on it. 7. Na to nało y ser utarty.
8. Fry it until 8. Sma y do momentu roztopienia si sera.
cheese is melted.
9. Serve with slices of potatoes and beetroot 9. Podawa z talarkami i sałatk z buraczków.
salad.
42

47. 43

48. Entrance to the complex Multimedia Hall "Falcone"
"San Francesco" Salon complex "G. Rodari"
Classroom Music
Historic Classroom 900 Library students “Andersen”
Our school is located in Altamura with about 70.000 inhabitants; it’s an average city in southern Italy,
in Puglia at 46 km from the city of Bari
It stands on a hill of 460 meters above sea level.
The primary school "San Francesco d’ Assisi" consists of kindergarten (3 - 5 years old) and of
primary school (6 - 11 years old). The primary school consists of two branches: San Francesco and
De Curtis; the kindergarten of Rodari and Vicenti.
In our school there are 1.100 students, 75 teachers, 6 employees of secretary’s Office and 11
auxiliaries.
The primary school pupils attend for 30 hours per week (five days, two afternoons and Saturday
free); kindergarten’s children 40 hours per week (full-time,refectory and Saturday free). The school
has got several equipped laboratories, students’library and teachers’library, gym, theater workshops,
multimedia auditorium, science laboratory and computer room.
Subjects taught are: Italian, Maths, Science, History, Geography, English, Computing, Religion,
Civilization and Constitution, Music, Physical Education, Photography, Environmental Ed. and
Altamura Traditions.
44

49. Ingredients Ingredienti
♥ ♥
♥ ♥
♥ ♥
♥ ♥
♥ ♥
♥ ♥
♥ ♥
Procedure Procedura
Boil the cod and Lessare il baccalà
remove the skin and ed eliminare pelle
bones. e spine.
Soffriggere le
Fry slightly the
cipolle (spunzèle)
onions and add the
aggiungendovi le
olives, capers,
olive, i capperi, le
anchovies and
acciughe ed infine
lastly the cod
il b là
Fare insaporire per
qualche minuto e
Leave the mixture
lasciare
for few minutes to
raffreddare.
cool and to flavour
Line an oiled
baking pan with Foderare una
half of the rolled teglia, unta di olio,
out dough con metà della
pasta
45

50. spread the fried Versare il soffritto
onion and cod and di cipolla e
cover with the rest baccalà e coprire
of the dough con la restante
Close the pastry Chiudere la sfoglia
rims, hole with a ai bordi,
fork the surface bucherellare con
una forchetta la
Brush lightly with oil Ungere con un
and bake in a po’ di olio e
moderate oven for cuocere in forno a
about 50 minutes. calore moderato
46

51. Ingredients Ingredienti
• 1litre vincotto ( see recipe) • 1 l di vincotto
• ½ kg superfine flour • ½ kg di farina 00
• ½ kg durum wheat semola flour • ½ kg di semola rimacinata
• 100 g grated plain chocolate • 100 gr di cioccolato fondente
• 1tablespoon unsweetened cocoa grattugiato
• 150 g sugar • 1cucchiaio di cacao amaro
• 100 g toasted • 150 gr di zucchero
• Chopped almonds • 100 gr di mandorle tostate e tritate
• Grated rinds of 1lemon and 1orange • 1buccia di limone e una di arancia
• ½ glass olive oil grattugiate
• 150 g milk • Mezzo bicchiere di olio di oliva
• Food ammonia • 15 gr di latte
• A few crushed cloves • Ammoniaca per alimenti
• Qualche chiodo di garofano tritato
Procedure Procedimento
Heat the vincotto Riscaldare il
and pour it into a vincotto e
bowl versarlo in una
scodella
.
Mix in all the
ingredients Incorporare tutti
carefully adding gli altri ingredienti
more flour if the amalgamandoli
mixture is too soft bene
47

52. Line a baking tin Foderare una
with oven paper teglia con carta
da forno
Arrange small Distribuire il
balls of the composto in tante
mixture on top piccole porzioni di
forma tonda
Bake at 200° C Infornate a 200°
for 10-15 per circa 10 o 15
minutes. minuti
.
48

53. Ingredients Ingredienti
• 10 eggs • 10 uova
• 200g of grated pecorino cheese • 200g di formaggio pecorino grattuggiato
• A little bunch of chopped parsley • Un mazzetto di prezzemolo tritato
• A clove of garlic, minced • Uno spicchio d’aglio tritato
• 60 to 80 grams of stale bread soaked • 60 – 80 grammi di mollica di pane
in milk raffermo bagnata nel latte
• Salt • Sale
• A bunch of asparagus • Un mazzetto di asparagi selvatici
• Extra virgin olive oil • Olio extra vergine di oliva
Procedure Preparazione
1. Wash the asparagus 1. Lavare gli
and clean them; asparagi e pulirli,
remove the soft part staccando la parte
of stem. tenera del gambo.
2. Heat up the pan with 2. Mettere sul fuoco
oil and sauté la padella con
asparagus adding l’olio e soffriggere
some water to cook. gli asparagi con
poca acqua.
3. Beat the eggs a beat. 3. Sbattere appena
le uova.
4. Add salt, garlic, 4. Aggiungere il sale,
chopped parsley l’aglio, il
and... prezzemolo tritato
e…
5. … cheese. 5. … il formaggio.
49

54. 6. Add the stale bread, 6. Aggiungere il
soaked in milk and pane raffermo,
squeezed. bagnato nel latte e
strizzato.
7. Pout the mixture over 7. Versare il
asparagus and mix composto sugli
everything. asparagi e
amalgamare il
tutto.
8. Just begins to 8. Appena comincia
thicken, turn it. a rapprendersi,
girarla.
9. Let it cook on the 9. Lasciarla cuocere
other side. dall’altro lato.
Enjoy it whith a very good slice of bread from Altamura.
Gustare la frittata con una fetta di buon pane di Altamura.
50

55. Ingredients Ingredienti
• 1 kg flour • Farina 00 1 kg
• 6 whole eggs and 2 egg yolks • 6 uova intere e 2 tuorli
• 2 dl olive oil • 2 dl di olio extravergine di oliva
• 1 tablespoon baking powder for • 1 bustina di lievito in polvere per
cakes dolci
• 200 g sugar • 200 gr di zucchero
• pinch of salt • Un pizzico di sale
• a packet of anesine (colored confetti) • Una bustina di anesine (confetti
colorati)
Procedure Procedura
Put the flour on a Mettere la farina a
work plane pioggia su un piano
Put the sugar Unire lo zucchero
Add the yeast to rain Aggiungere il
lievito a pioggia
Pour the olive oil Versare l’olio
Add the eggs Unire le uova
51

56. Mix all the ingredients Amalgamare tutto il
until dough is smooth composto fino ad
ottenere una pasta
omogenea
Roll out the dough with Stendere con il
a rolling pin... matterello la pasta
così ottenuta…
... until you get out …fino ad
circles of dough ottenere dei
cerchi di pasta
With help of a Aiutandosi con una
cardboard form, cut forma in cartoncino,
the dough into the ritagliare la pasta
desired shape nella forma
d id t
Brush the dough with Passare sulla
a bit of egg yolk pasta un poco di
tuorlo d’uovo
Place a boiled egg on Poggiare sulla
the shape forma un uovo sodo
Stop the egg strips of Fermare l’uovo con
dought delle striscioline di
pasta
Bake in oven at 180 Infornare in forno
degrees for 45 caldo a 180° per
minutes 45 minuti
52

57. Ingredients Ingredienti
for the dough: per l’impasto:
• 500 gr of wheat flour • 500 gr di farina di grano duro
• water • acqua
for tomato sauce per il sugo di pomodoro
• olive oil • olio d’oliva
• onion • cipolla
• tomatoes • pomodori maturi
• basil • basilico
• salt • sale
Procedure Procedura
Unire la farina Add the flour to the
all’acqua
water and knead
quindi impastare
fino ad until dough is soft
ottenere una pasta and supple
morbida ed elastica
Ricavare una striscia Draw a strip of
tubolare di pasta tubular pasta
Tagliare a pezzetti Cut small pieces
quindi trascinare il and then drag the
pezzetto di pasta con piece of dough with
la punta del coltello
a knife
Rigirare l’orecchietta Reshoot the auricle
e sistemarle su un and place it on a
tavolo table
53

58. Mettere dell’olio di Put olive oil in a
oliva in una pot
pentola
Versare nell’olio Put in the hot oil half
caldo una mezza chopped onion and
cipolla tagliata a let it gild
pezzetti e farla
indorare
Versare i pomodori Add the chopped
tagliati a pezzetti ed tomatoes and some
qualche foglia di basil leaves
basilico
Lessare la pasta in Boil pasta in salted
acqua salata, water and drain it
scolarla
Aggiungere Season the pasta
formaggio with the sauce and
grattugiato garnish with some
a piacere
basil leaves
Aggiungere Add grated cheese
formaggio grattugiato at will
a piacere
54

59. Ingredients Ingredienti
• for 6 / 8 servings: per 6 / 8 persone:
• 400 g. ladyfingers (Italian • 400 g. savoiardi
savoiardi) • 400 g. mascarpone
• 400 g. mascarpone (Italian • 4 uova
cream cheese) • 100 g. zucchero
• 100 g. sugar • 2 tazze di caffè
• 2 cups of coffee • 30 g. cacao
• 30 g. cocoa powder
Procedure Procedimento
Separate egg Separare i tuorli
yolks from egg dagli albumi.
whites
.
Whisk the egg Montare gli
whites until stiff. albumi a neve
ferma
Beat the egg
Lavorare i tuorli
yolks with sugar
con lo zucchero
until thick and
fino ad
foamy.
ottenere una
crema.
55

60. Whisk in Aggiungere il
mascarpone and mascarpone e
fold into the mescolare con
stiffy beaten egg gli albumi
whites. montati a neve.
Line a rectangular Bagnare i
dish with half of savoiardi con il
ladyfingers dipped caffè e adagiarne
into the coffee and un primo strato in
spread over half of
un vassoio,
the
mascarpone
ricoprendolo con
Continue Continuare
alternating layers alternando strati
of cream and di crema e strati
layers of di savoiardi.
adyfingers.
Top with a Infine guarnire il
second layer of dolce con il
dipped cacao.
ladyfingers and
cream.
Sift cocoa Servire freddo.
powder over the
whole surface.
Refrigerate until
serving time.
.
56

61. 57

62. 58

63. Ingredients
• 2 cups olive il • 2
• 2 cups water • 2
• 3 cups sugar • 3
• 3/4 cup orange juice • 3/4
• 7 cups flour • 7
• 1/4 cup brandy • 1/4
• 2 teaspoons baking powder • 2
• 1 teaspoon baking soda • 1
• 2 cups honey • 2
• rushed walnuts •
Procedure
1.In a mixing bowl, 1. ’
beat together
olive oil, 1 cup
sugar, orange juice ,
and brandy
.
2. In another bowl 2. ’
mix flour, baking ,
powder
and baking soda. .
3.Add the second mix 3.
to the first and stir well.
.
4. Grab small pieces 4.
of dough with your
hands (about the (
size of a medium
sized egg) and make )
patties of ’ .
them.
59

64. 5. Put patties on a 5.
baking sheet and
bake at medium heat
for half an hour. .
6. In a medium pot 6. ’
boil 2 cups of water,
2 cups of honey 2
and 2 cups of sugar, ,2
for approximately 2
5 minutes to create syrup. 5
7. Once the patties 7.
are cooked in the
oven take them out
and pour the syrup .
on them.
8. Leave patties with 8.
syrup to soak for 20
minutes 20
9. Remove patties 9.
from syrup and place
them on a large dish
’ .
10.Sprinkle some crushed 10.
walnuts over the patties.
.
60

65. Ingredients
• 300gr coarsy ground almonds • 300 .
• 4 vanillas (powdered) • 4
• ½ cup Icing sugar, sifted • ½
• 600gr [1.3 lb] fresh butter • 600 .
• 5 cups flour • 5
Procedure
1.Place icing sugar 1. ’
and butter in a bowl
and beat together.
.
2. Add the rest of 2.
the ingredients and
mix till the dough
is fluffy.
3. Knead dough 3.
into bite size
pieces.
’
.
4. Place the pieces 4.
on a baking pan
(use non adhesive
baking paper)
and bake in
medium heat. .
61

66. 5. Bake for 5.
approximately
25 minutes, but take 25
care not to allow them
to become brown.
.
6.Remove from heat 6.
and sprinkle plenty
of icing sugar over
them
7. Allow time to cool before serving. 7.
62

67. Ingredients
• 500gr. margarine butter • 500 .
• 2 cups of sugar • 2
• 4 eggs • 4
• 1 vanilla (powdered) • 1
• 1 cup of milk with a teaspoon of soda • 1
• 1 of baking powder • 1
• 1½ kg of flour • 1½ .
Procedure
1.Place sugar and 1. ’
butter in a bowl and
beat together.
.
2. Add the eggs, one 2.
by one and beat all ,
together
.
3. Add the rest of 3.
the ingredients
and stir well.
4. At the end we put 4.
the flour with the
baking powder and
we knead well.
.
63

68. 5 .Grab small pieces 5.
of dough with your
hands and make
patties of them.
’ .
6. Spread the cookies 6.
with egg on their
surface with a small
brush.
7. Place the pieces on 7.
a baking pan
(use non adhesive
baking paper)
and bake in medium
heat.
.
8. Bake for approximately 8.
30 minutes, but take 30
care not to allow them
to become brown.
.
64

69. Ingredients
Dough: :
• 500 g. flour • 500 .
• 1 tbsp oil • 1 .
• 1 egg • 1
• 1 tbsp sugar • 1 .
• enough water to make a soft dought •
.
Filling: :
• 700 g. sweet myzithra • 700
• 2 eggs • 2
• 1 cup honey • 1
• ½ tsp grated mastik • ½ .
• cinnamon
•
Procedure
1. Make a soft 1.
dough,
you might need ,
extra flour.
.
2. Mash the 2.
cheese with a fork
and add the
remaining
ingredience of the
filling. .
.
65

70. 3. Roll out the 3.
dought into phyllo
pastry and cut out
rings in the size of
a greek coffee
cup saucer .
.
4. Fill the center 4.
with a tsp of the
filling and shape
the ages of the
tarts into fluted .
shells .
.
5. Sprinkle with 5.
cinnamon and
bake moderet .
heated oven .
66

71. Ingredients
• 500 gr. boiled beans(broad-giants) • 500 .
• 4-5 country sausages ( )
• 1 can tomato sause • 4-5
• 2-3 tomatos • 1
• 4-5 onions • 2-3
• parsley and anise • 4-5
• 300gr olive oil •
• 2 teaspoons sugar • 300 .
• oregano, thyme • 2
• Salt and pepper • ,
•
Procedure
1.We slice the onions, 1.
the parsley and the ,
anise.
.
2.We cut the 2.
sausages
in small pieces. .
.
3.We put all of 3.B
them in a baking
tray and we add ,
the tomatoes,
the oil and the .
spices.
67

72. 4.We add the 4.
sugar, salt and ,
pepper. .
We mix them and ,
we put the tray in
the oven for 1
about 1hour. .
68

73. Ingredients ˒˨˦˧˙
FOR THE LEAF ˁˇʿ ˑˍ ˓˒ˉˉˍ
• 1 cup of olive oil • 1
• 1 cup of lukewarm water • 1
• 2 eggs • 2
• 1 kilo of flour • 1
• 2 teaspoons of salt • 2
ˁˇʿ ˑ˅ ˁ˃ˊˇː˅
FOR THE FILLING
• 750 grams feta cheese • 750 .
• 250 grams fresh soft cheese • 250 .
• pepper •
• 2 eggs • 2
• ½ cup of milk •
• sesame •
Procedure
1.In a bowl we mix 1. ’
the
olive oil the eggs, the , ,
flour, the water and ,
the salt. We knead .
for a while. .
2. In another bowl 2. ’
we prepare the
filling. We
mix feta and fresh ,
cheese and we add ,
the eggs, .
the milk and pepper.
3.We cut a small 3.
piece of the dough
and with a .
rolling pin we make
a thin leaf.
69

74. 4.We cut it in the 4.
middle, ,
we oil it and put
some
spoonfuls of the
filling .
in the edge.
5.We fold the leaf 5.
and roll it with the
filling inside.
.
6. Keeping one 6.
edge of the roll we
wrap it up in a
circle. We oil .
every piece. .
7. We put them in 7.
a shallow baking
tray over an oil
paper. .
We coat them
with yolk (of 1 .
egg) and we
spread sesame all over.
.
8. We bake for 8.
about half an
hour in a 200
preheated oven
at 200C.
.
70