European
COMENIUS
cookbook
We made a survey about 10 most popular
foods in five countries who are in Comenius. These are
Cake
Pancakes
Vegetables
Piz...
Tarator
Таратор
It is best enjoyed in the summertime when the sun is hot and blazing. But you can eat it any
other time to...
Яйца по Панагюрски
Panagyurski-style Eggs
This dish is named after Panagyurishte, a small town full of
history, one of the...
Banitsa
Баница
That famous traditional dish is eaten at any meal. It is usually
served with plain yogurt. It can be eaten ...
Sarmi
Сарми
Cabbage leaves stuffed with beans or rice is one of the traditional dishes for
Christmas Eve table
Ingredients...
Milk with rice
Мляко с ориз
It is one of the most frequently served desserts in Bulgaria . Children adore it!
Ingredients
...
Kartoffel - Lauchcreme-
_______Suppe_______
Potatoesleekscreme soup
The starter : potatoes-leekscreme-soup, is a typical G...
Vorspeise: Kürbissuppe
Starter: Pumpkin soup
Ingredients:
4 tbsp olive oil, 2 onions, finely chopped
1kg pumpkins, peeled,...
IndischesHähnchen
Ginger chicken
Ingredients:
1kg pack boneless skinless chicken
thighs
1 thumb-size piece of fresh ginger...
Knödel
Dumpling
In south of Germany this meal is even more
popular as boiled potatos
Ingredients:
6 big potatos
200g potat...
Apfel-&Vanillekuchen
Apple & Vanilla tart
Ingredients:
375g pack puff pastry, prefera-
bly all-butter
5 large eating apple...
Pudding
Pudding
In south of Germany this meal is even more
popular as boiled potatos
Ingredients:
3 st sugar
1 skoch salt
...
Sviestmaizes ar šprotēm
Sandwich with sprats
Sandwiches are traditional latvian starter.
Ingredients:
Bread
Butter
You can...
Pīrāgi
Bacon Rolls
The bread is traditionaly the part of meals for latvian traditional
celebration:Līgo, Ziemassvētki.
Ing...
Kartupeļu pankūkas
Potatoe pancakes
In autumn, when potatoes are collected, one of the most popular dish in Latvia is
pota...
Skābeņu zupa
Sorrel soup
Ingredients:
4 potatoes
400 g beef with bone
Sorrel
Pearl barley
2 carrots
2 onions
2 bouillon cu...
Maizes zupa
Latvian bread soup
Ingredients:
Rye bread – 500 g
Water – 1.5 litres
Sugar – 150 g
Dry fruits (raisins, apples...
Rosol
Chicken soup
Ingredients:
chicken
Vegetables: carrot, celery, pore, onion, parsley
spices: salt, peper, herbs,
water...
Kotlet schabowy
Beff chop
Ingredients:
meat (pork)
potato
salat ( carrot and apple)
egg, crumbs, oil
How to prepare:
We st...
Szarlotka
Apple cake
Ingredients:
apple
sugar
cinnamon
flour
baking powder
butter
eggs
How to prepare:
For chopped apples,...
Kartoffel pores suppe
Potato Leek soup
Ingredients:
8 cups chicken stock
6 potatoes(peeled and cut into large pieces)
4 le...
”Stjerneskud”
“Shooting Star”
Ingredients:
2 slices of toastbread
Butter
2-4 breaded fish fillets
2 handfuls of shrimps
Ca...
”Stjerneskud”
Red Berry Pudding
Ingredients:
300 g Rhubarb
500 g Strawberries
4 dl Water
150 g Sugar
2tbsp Potato Flour
1 ...
Kermainen sienikeitto
Creamy mushroomsoup
Ingredients:
(for four)
-2-4 dl mushrooms (funnel chantarelles and
chantarelles)...
Karjalanpaisti
Karelian Hot Pot
Ingredients:
(for four)
-500g round beef
-2 carrots
-1 onion
-2 bay leaves
-20 allspices
-...
Korvapuustit
Cinnamon rolls
Ingredients:
-2,5 dl milk
-25 g yeast
-3/4 tee spoon salt
-1 dl sugar
-1 tee spoon cardamom
-a...
COMENIUS Multilateral school partnerships
2012-2014
Smiltenes Centra vidusskola (Latvia)
Tibberupskolen (Denmark)
Kaukajär...
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EU Cookbook

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EU Cookbook

  1. 1. European COMENIUS cookbook
  2. 2. We made a survey about 10 most popular foods in five countries who are in Comenius. These are Cake Pancakes Vegetables Pizza Meat Chocolate Ice cream Water Bread Tea
  3. 3. Tarator Таратор It is best enjoyed in the summertime when the sun is hot and blazing. But you can eat it any other time too. It’s tasty and delicious! Ingredients 1 cucumber (better peeled) 1-2 garlic cloves 750 gof yoghurt 2 cups of coldwater 1 teaspoon salt (we like it saltier) 1 tablespoon dill, finely chopped 2-3 tbsp olive oil (or other oil) ½ cupcrushed walnuts Preparation Dice or grate the cucumber. Mince or smash the garlic. Mix the yoghurt withcold water and stir well. Put all ingredients together and mix well. Then garnish with olive oil (or other favourite oil). Put crushed walnuts on top. Sprinkle with the dill. Best when chilled! Продукти: 1 краставица 1-2склидки чесън 750 г кисело мляко 2 ч.ч. студена вода 2 с.л. копър (ситно нарязан) сол на вкус (ние го обичаме по-солен) 2-3 с.л. зехтин (олио) 1/2 ч.ч. орехи, ситно смлени Начин на приготвяне: Краставицата се измива, обелва и се нарязва на ситни кубчета. Млякото се разбива добресъсстудена вода, добавя се краставицата, ситно нарязания копър, смлените орехи, 2с.л. зехтин(олио), счукания чесън и сол на вкус. Всичко се смесва добре. Супер е когато е изстуден!
  4. 4. Яйца по Панагюрски Panagyurski-style Eggs This dish is named after Panagyurishte, a small town full of history, one of them - this great recipe. In fact it is poached eggs with yoghurt. Ingredients 3 eggs 1 cup strained yoghurt 1 tbsp of butter a pinch of paprika salt to taste 2 tbsp of vinegar 1 clove crushed garlic, (optional) 1 litre of water Preparation Add the vinegar and a pinch of salt to about 1 litre of boiling water. Break the eggs directly into the water. Boil for 3 to 5 minutes. Mix the yoghurt together with the crushed garlic and very little salt. Put the eggs on top of that mixture. Heat the oil and add the paprika very carefully not to burn it. Then immediately pour it over the eggs and the yogurt mixture and serve. Продукти: 3 яйца 1 чаша цедено кисело мляко 1 ч.л. масло щипка червен пипер, сол на вкус 2 супени лъжици оцет 1 скилидка счукан чесън(по желание) 1литър вода Начин на приготвяне: Добавете оцета и щипка солв около 1 литър вряща вода. Счупете яйцата директно във водата. Варете 3 до 5 минути. Разбъркайте киселото мляко със счукания чесън и много малко сол. Поставете яйцата върху тази смес. Загрейте маслото и прибавете червения пипер много внимателно да не загори. След това веднага излейте върху яйцата и сместа от кисело мляко и сервирайте
  5. 5. Banitsa Баница That famous traditional dish is eaten at any meal. It is usually served with plain yogurt. It can be eaten hot or cold. Ingredients 1 pack of filo sheets 3 eggs 400 gr cheese (or feta cheese) 3 tablespoons butter 1 cup of milk or yoghurt Preparation Mix the crumbled cheese, milk and eggs together - cheese should be lumpy. Melt the butter in a cup. Butter the bottom of a casserole pan. Lay 3-4 filo sheets, one after another (not together) spreading some butter in between. Spread some of the cheese mixture on top. Repeat that until all mixture is used. Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized squares and bake in the oven until golden (about 30 minutes on 250 C). Продукти: Една опаковка кори за баница 3 яйца 400 гр. сирене 3 супени лъжици масло 1 чаша прясно или кис. мляко Начин на приготвяне: Смесете заедно натрошеното сирене, мляко и яйца - сиренето трябва да бъде на бучки. Разтопете маслото. Намажете дъното на тавата. Положете 3-4 кори, една след друга (не заедно), като намажете всяка с малко масло. Поръсете отгоре от сместа. И така, докато употребите цялата смес. Поставете последните 3-4 листа отгоре, без масло между тях. Посипете останалото масло отгоре. Нарежете на квадрати и печете във фурната до златисто (около 30 минути на 250 C).
  6. 6. Sarmi Сарми Cabbage leaves stuffed with beans or rice is one of the traditional dishes for Christmas Eve table Ingredients 1 pickled head of cabbage 1 tea cup of rice 1 stick of leeks ½ mug of oil ½ teaspoonful of cumin – crushed 1 bay-leaf – dry and crushed ½ teaspoonful of black pepper savory and basil – to taste salt Preparation Use wine or cabbage leaves (fresh and blanched, or pickled). Fry all the ingredientsa little. Then put two spoonfuls on the leaf. Put the stuffing in the Mid- dleton make a roll. Arrange them in a deep pan and stew until therice is soft. You can also roast them. Продукти: 1 малка кисела зелка 1 ч.ч.ориз 1 стрък праз 1/2 ч.ч. олио 1/2 ч.л. счукан кимион 1 сух и натрошен дафинов лист 1/2 ч.л.черен пипер чубрица, босилек (сушени) – на вкус сол Начин на приготвяне: Листата са лозови, от прясно зеле (бланширани) или от кисело зеле. Плънката се запържва леко и се слага на листата. Количеството не покрива цялото листо, за да може то да бъде навито на руло. Навитите сарми се нареждат в тенджера и се варят до омекване на ориза.
  7. 7. Milk with rice Мляко с ориз It is one of the most frequently served desserts in Bulgaria . Children adore it! Ingredients 1 l of milk 2 cups of rice 1 mug of water 1 cup of sugar vanilla/cinnamon Preparation Boil the rice. Then add sugar and milk,and stir well. After the milk with rice comes to boil add vanilla. Stir for a few minutes and take it away from the stove. Leave it to cool. Putcinnamon on top before you serve. Продукти: 1 л. прясно мляко 2 кафени чаши ориз 1 чаена чашавода 1 чаша захар ванилия, канела Начин на приготвяне: Сварете ориза. След това добавете захарта и млякото, като непрекъснато разбърквате. Върнете ориза отново на котлона. След като млякото с ориз заври отново добавяте ванилията и го сваляте от огъня. Оставяте да се охлади и поръсвате с канела.
  8. 8. Kartoffel - Lauchcreme- _______Suppe_______ Potatoesleekscreme soup The starter : potatoes-leekscreme-soup, is a typical German meal. It is eaten right often and it tastes wonderful. Ingredients: 4 columnar asparagus, 6 potatoes, 1 carrots 6 basil leaves, 1 coraway ¾ vegetable stock 1 ham/bacon tablespoon oil salt and pepper Curry How to prepare: At first we wash the potatoes, peal and cut them like dice. The asparagus is cutten,too like dice. The next step is to put the butter in the pot and let it brown.. And now we are going to put the stock into pot let it brown for 15-20 min. you can mix all ingredients in your choise. Cut the asparagus like roulettes. And give them into the soup. You shoulnd’t forget to put inside salt and pepper. Zutaten: 4 Stangen Lauch, 6 Kartoffeln, 1 Moehren, 6 Blaetter Basilikum, Kuemmel ¾ Gemuesebruehe Schinkenspeck Oel, Salz und Pfeffer, Curry, Kardamon, Anis Zubereitung: Kartoffeln waschen, schälen und würfeln. Lauch in Ringe schneiden und ebenfalls waschen. Danach den Lauch im Topf mit der Butter leicht anbraten. Nun die Brühe und die Kartoffeln dazugeben und in etwa 15-20 min bei schwacher Hitze garen. Alle Zutaten zusammen nach Wahl zusammen purieren. Den Schnittlauch waschen und in Röllchen schneiden und zur Suppe hinzugeben. Noch kurz mit Pfeffer und Salz abschmecken und fertig ist eine hervorragende Kartoffel-Lauchcremesuppe.
  9. 9. Vorspeise: Kürbissuppe Starter: Pumpkin soup Ingredients: 4 tbsp olive oil, 2 onions, finely chopped 1kg pumpkins, peeled, deseeded and chopped into chunks 700ml vegetable stock or chicken stock 142ml pot double cream croutons handful pumpkin seed from a packet How to prepare: Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden. Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra- velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be fro- zen for up to 2 months. Serve scattered with croutons, seeds and drizzled with more olive oil, if you want. Zutaten: 4 ELOlivenöl, 2 Zwiebeln, feingehackt 1kg Kürbis, geschält, entkerntundin kleinere Stücke geschnitten 700ml Gemüsebrühe 150ml SchmantoderSahne Croutons eineHandvollKürbiskerne Zubereitung: Olivenöl in einer sehr großen Pfanne erhitzen, dann die beiden fein gehackten Zwiebeln für 5 Minuten darin rösten, bis sie weich aber noch nicht braun sind. Anschließendden geschälten, entkernten und in kleinere Stücke geschnittenen Kürbis in die Pfanne geben und für weitere 8 bis 10 Minuten unter gelegentlichem Rühren kochen, bis er weich und leicht golden ist. 700ml Gemüsebrühe in die Pfanne geben und mit Salz und Pfeffer würzen. Zum Kochen bringen und dann für 10 Minuten köcheln lassen, bis der Kürbis sehr weich ist. 150ml Schmant hinzufügen und erneut aufkochen lassen. Anschließend mit einem Stabmixer pürieren. Um eine noch feinere Konsistenz zu erreichen, kann die Suppe gesiebt werden. Mit Croutons und Kürbiskernen garniert servieren.
  10. 10. IndischesHähnchen Ginger chicken Ingredients: 1kg pack boneless skinless chicken thighs 1 thumb-size piece of fresh ginger, peeled and very finely chopped 4 garlic cloves, finely chopped 1 tsp mild chilli powder 15g pack fresh coriander, chopped juice of 1 lime 2 tbsp sunflower oil 2 medium onions 400ml can reduced-fat coconut milk 1 fresh red chilli, deseeded and sliced 1 chicken stock cube How to prepare: Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before. Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir well and cook for 1 min more. Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with rice. Zutaten: 1kg Hähnchenschenkel/ oder -filet 1 fingergroße Knolle Ingwer, schälen und sehr fein hacken 4 Knoblauchzehen, sehrfeinschneiden 1 TLmildesChillipulver 15g frischerKoriander, feingeschnitten Saft 1 Zitrone 2 ELSonnenblumenöl 2 mittelgroßeZwiebeln 400ml Kokosnussmilch (aus der Konservendose) 1 frische rote Chilischote, entkerntundfein gehackt 1 Geflügelbrühe-Würfel Zubereitung: JedenHähnchenschenkel in 2 oder 3 Stücke schneiden und mit dem Inger, Knoblauch,Chili, der Hälfte des Korianders, Zitronensaft und einem EL Öl in eine Schüssel geben. Alle Zutaten gut vermengen, dann die Schüssel bedecken und im Kühlschrank die Marinade über Nacht einwirken lassen. Die Zwiebeln schälen und sehr, sehr fein schneiden. Nun etwas Öl in einem Wok oder einer Bratpfanne erhitzen. Die Zwiebeln darin unter ständigem Rühren mindestens 8 Minuten anbraten, bis sie weich sind. Das marinierte Hähnchenin den Wok geben und auf hoher Stufe kochen, bis es leicht braun wird. Dann die Kokosmilch, Chili und die Geflügelbrühe hinzugeben, den Wok abdecken und für 20 Minuten köcheln lassen, bis das Hähnchen zart ist. Abschließend mit dem restlichen Koriander garnieren und auf Reis servieren.
  11. 11. Knödel Dumpling In south of Germany this meal is even more popular as boiled potatos Ingredients: 6 big potatos 200g potatoesflour 2ts grits salt How to prepare: First you need to peel the potatos and cook them. Cool them and press them. Give the potatoemass into a pot and divide the mass with a fork. Put in an egg and the potatoesflour, and mix it with a little bit salt to a mass. Form little balls. Put them into a boiling water and cool them down in a gals with cold water. Zutaten: 6 grosse Kartoffeln 200g Kartoffelmehl 2El Gries Salz Zubereitung: Kartoffeln schälen und weich kochen, abkühlen lassen, durch eine Kartoffelpresse durchdrücken. Kartoffelmasse in eine breite Schüssel geben und mit einer Gabel ein Kreuz in die Mitte schneiden (vierteln). Ei und kartoffelmehl dazugeben, mit etwas Salz wuerzen, und gut vermischen bis eine einheitliche Masse entsteht. Mittelgrosse Klösse formen. 5 Min. ins kochende Wasser, dann mit einem Glas kalten Wasser im Topf abkühlen - fertig
  12. 12. Apfel-&Vanillekuchen Apple & Vanilla tart Ingredients: 375g pack puff pastry, prefera- bly all-butter 5 large eating apples - Cox's, russets or Elstar juice of 1 lemon 25g butter, cut into small pieces 3 tsp vanilla sugar or 1 tsp vanilla extract 1 tbsp caster sugar 3 rounded tbsp apricot conserve How to prepare: Heat oven to 220C/fan 200C/gas. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper. Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off. Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp. Warm the conserve and brush over the apples and pas- try edge. Serve hot with vanilla ice cream or crème fraîche. Zutaten: 375g Blätterteig 5 große Äpfel – Cox oder Elstar Saft 1 Zitrone 25g zerlassene Butter 3 TL Vanillazucker 1 EL Zucker Zubereitung: Ofen auf 220C°/Umluft vorheizen. Backblech mit Backpapier auslegen. Blätterteig darauf ausrollenund in eine runde Form von ca. 35 cm Durchmesser bringen. Die 5 Äpfel schälen, entkernen und in dünne Streifen schneiden. Anschließend kurz in Zitronensaft einlegen. Nun auf dem Blätterteig verteilen. Dabei 2 cm Abstand zum Rand halten. Nun den Rand des Teigs vorsichtig aufrollen, damit der Saft nicht heraustropfen kann. Die Oberfläche des Kuchens mit Butter bestreichen und mit Vanilleund Zucker besprenkeln. 15 bis 20 Minuten backen, bis die Äpfel weich und der Teig knusprig ist. Heiß mit Vanilleeis oder Crème fraîche servieren.
  13. 13. Pudding Pudding In south of Germany this meal is even more popular as boiled potatos Ingredients: 3 st sugar 1 skoch salt 200ml cream 300ml water 30g starch How to prepare: Cut the vanillebean and skratch out vanille. Put in the bean with the vanille, the sugar, the salt, the cream and 200ml water in a pot. Warm it up and let it stand for 15 min. . Then took out the vanillebean. Mix up the starch till it is ready and put it into the pot. Now mix it until ist thick. Tacke the pot from the cooker and cool it out. Zutaten: 3 El Zucker 1 priese Salz 200ml Sahne 300ml Wasser 30g Speisestaerke Zubereitung: Die Vanilleschote aufschlitzen und das Mark herauskratzen. Schote und Mark mit dem Zucker, dem Salz, der Sahne und 200 ml Wasser in einen Topf geben. Gut erwärmen und etwa 15 Minuten ziehen lassen. Die Vanilleschote herausnehmen. Das restliche Wasser mit der Speisestärke gut verrühren. Dann in den Topf geben und unter ständigem Rühren aufkochen, bis die Speisestärke andickt. Von der Herdplatte nehmen, kurz abkühlen lassen und genießen.
  14. 14. Sviestmaizes ar šprotēm Sandwich with sprats Sandwiches are traditional latvian starter. Ingredients: Bread Butter You can put on bread : Sprats, Tomatoes, Cucumber, Liver pate or something else. How to prepare: Take a bread Put butter on bread And than you can put on: sprats, tomatoes, cucamber, liver pate Sastāvdaļas: Maize Sviests Uz maizes var likt : šprotes, tomātus, aknu pastēti, gurķus u.c Pagatavošana: Paņem maizi. Uzsmērē sviestu Pēc izvēles uz maizes uzlikt : šprotes, gurķus, tomātus, aknu pastēti u.c. Var pievienot dažādus garšaugus un zaļumus.
  15. 15. Pīrāgi Bacon Rolls The bread is traditionaly the part of meals for latvian traditional celebration:Līgo, Ziemassvētki. Ingredients: 1 l milk, 1 dessert spoon salt, ½ glass sugar 1 pack yeast, ~ 1kg flour, 100-150 g butter Cardamom, 1 egg to put over bacon rolls, bacon How to prepare: In a big bowl we put in salt, sugar, yeast, milk and cardamon. Yeast need to be crushed in to pieces and added one spoon of sugar. Mix till yeast is melted. Yeast is ready. The bowl where is milk with other components you need to warm it up and mix it. Milk has to be warm but not hot. In the you add yeast. Then margarine need to be cut in pieces and melted. In the milk you add little bit less than 1kg flour. With your hands you stump it. Slowly add margarine and stump it. Add flour and stump the dough till the dough dosen’t stick to your hands cause then it’s ready. Cover the dough and put it in warm place till dough is ready. When dough is bigger two times you make it in pieces. And every piece you stump. In the middle you put other components. You close the bacon roll put the sides together put it on pan and then you cover bacon rolls with egg and put in oven and cook it in 200 *C. Sastāvdaļas: 1 l piena , 1 deserta karote sāls, ½ glāze cukurs 1 paciņa rauga, ~ 1kg miltu, 100-150 g sviests Kardamons, 1 ola pārziešanai, speķis Pagatavošana: Lielā bļodā ieber sāli, cukuru, raugu , pienu un kardemonu. Raugs jāsadrupina gabaliņos un jāuzber vienu ēdamkaroti cukura. Jāmaisa līdz raugs ir izkusis. Bļoda kurā ir piena maisījums jāliek sildīties un jāmaisa, pienam jābut siltam ,bet ne karstam. Siltajā pienā iemaisa raugu un noņem no uguns. sviestu sagriež gabaliņos un izkausē,mazliet atdzesē. Pienā ieber mazliet mazāk par 1kg miltu. Un ar rokām izmīca. Lēnām pielej sviestu un iemīca. Pieber miltus un mīca līdz mīkla atlec no rokas, jo tad mīkla ir gatava. Mīklu apsedz un liek siltā vietā rūgt. Kad mīkla palielinājusies vismaz 2x. Mīklu sadala porcijās. Un katru gabaliņu izmīca. Pa vidu liek speķi vai šķinķi ,sīpolus, melnos piparus. Pīrāgu aiztaisa un malas saliek kopā. Liek uz pannas un pārklāj ar olu un ieliek krāsnī. Cep 200 *C.
  16. 16. Kartupeļu pankūkas Potatoe pancakes In autumn, when potatoes are collected, one of the most popular dish in Latvia is potatoe pancakes. This dish is cheap and it takes short amount of time to prepare it. We can eat pancakes all year long, because potatoes are collected in basements. We eat it with cranberry jam and sour cream. Ingredients: 6 potatoes Flour 2 eggs salt How to prepare: In the begining you peel the potatoes, then wash and grind them. When potatoes are grinded you need to add 2 eggs, salt and flour. After you do that, put all on frying- pan and cook it like pancakes Sastāvdaļas: 6 kartupeļi Milti 2 olas sāls Pagatavošana: No sākuma ir jānomizo kartupeļi, jānomazgā, tad tie jāsarīvē. Tad pie izveidotās masas jāpiejauc divas olas un jāpieliek viena ēdamkarote miltu, sāls un vel viena ēdamkarote kartupeļu cietes. Tad ar karoti uz pannas jāuzliek maza pika ar masu, ko izveidoji un nedaudz saplacini piciņu.
  17. 17. Skābeņu zupa Sorrel soup Ingredients: 4 potatoes 400 g beef with bone Sorrel Pearl barley 2 carrots 2 onions 2 bouillon cubes 3 boiled eggs Sour cream Pepper and salt How to prepare: Boil water in pot and then put in meat with bouillon cubes. When meat is ready take it out, then cut it into pieces and put them back in pot. Grade carrots and cut onions and put them on frying-pan. Peel potatoes and cut them in cubes and then put in pot with meat. Then you add peppers, salt and baked onions and carrots. After few minutes add sorrel. When it’s ready add egg that is cut into pieces and cream. In summers we use fresh sorrel from our gardens or nettles. That’s it – easy, fast and delicious Sastāvdaļas: 4 lieli kartupeļi 400 g liellopu gaļa ar kauliņu Skābenes Grūbas 2 burkāni 2 sīpoli 2 buljona kubiņi 3 vārītas olas Krējums Garšvielas – sāls, pipari, lauru lapas Katliņā ieliek gaļu Pagatavošana: Katliņā liek vārīt gaļu, pievieno sāli un buljona kubi- ņus. Kad gaļa ir izvārījusies, izņem no kalta, sagriež gabaliņos un liek atpakaļ katlā esošajā buljonā. Bur- kānu sīki sagriež vai sarīvē, sīpolu sagriež un abus kopā liek uz pannas cpties. Kartupeļus nomizo, sagriež kubiciņos un liek katlā pie gaļas. Tam visam pievieno piparus, apcepto burkānu un sīpolu. Vēl nedaudz pavāra un pievieno skābenes no burciņas. Kad zupa gatava, pievieno gabaliņos sagrieztas olas un krējumu. Tas arī viss – pavisam vienkārši, ātri un gardi!
  18. 18. Maizes zupa Latvian bread soup Ingredients: Rye bread – 500 g Water – 1.5 litres Sugar – 150 g Dry fruits (raisins, apples, plums) – 100 g Whipped cream – 120 g Cinnamon How to prepare: Rye bread cut in pieces then pour hot water over the bread and then hold it in closed dish for 30 minutes. After that you have to blen the bread. Then you have to put ingredient in another dish and add sugar, dry fruits, cinnamon and boil until fruits are tender. Serve cold with blended whipped cream with sugar. This dessert is very popular in Latvia because we love rye bread. If bread is dry then you can use it to make latvian bread soup. Because it is unacceptable for latvians to trow bread away. If bread falls down on the floor – latvians pick it up and give kiss to it and keep eating. Sastāvdaļas: Rupjmaize - 500 g Ūdens - 1,5 litri Cukurs - 150 g Žāvēti augļi (rozīnes, āboli, plūmes) - 100 g Saldais krējums - 120 g Kanēlis. Pagatavošana: Rupjmaizi (var pakaltēt cepeškrāsnī) sagriež šķēlēs, pārlej ar verdošu ūdeni un slēgtā traukā patur apmēram 30 min. Pēc tam maizi kopā ar šķidrumu sablenderē vai izberž caur sietu, lej katlā, pievieno cukuru, žāvētos augļus, kanēli, un vāra, līdz augļi ir mīksti. Pasniedz atdzesētu kopā ar saputotu saldo krējumu, kuram vēl klāt ir pievienots cukurs. Šis deserts ir latviešu iecienīts, jo latviešu tautai ļoti garšo rupjmaize. Ja maize ir sakaltusi, tad to izmanto lai pagatavotu maizes zupu. Jo maizi izmest miskastē ir nedabiski latviešu tautai. Ja maize nokrīt zemē, tad to paceļ, nobučo un turpina ēst.
  19. 19. Rosol Chicken soup Ingredients: chicken Vegetables: carrot, celery, pore, onion, parsley spices: salt, peper, herbs, water noodles How to prepare: We pour water to a pot . Then we put tothe pot meat, vegetables and spices.We boil it for 3h. Serve with noodles. Skladniki : 4 kurczak warzywa: -marchewka, -seler, -por, -cebula, - pietruszka rzyprawy: -sol, -pieprz, -ziele angielskie woda kluski ?????????????: Wlewamy wode do garczka. Wkladamy mieso , warzywa i przyprawy Gotujemy ok. 3 godz. Podajemy z makaroniem.
  20. 20. Kotlet schabowy Beff chop Ingredients: meat (pork) potato salat ( carrot and apple) egg, crumbs, oil How to prepare: We sticks egg to a bowl. We put platter with crumbs near that. Coat the chop in egg, next crumbs and put them on a heated frying pan. We serve them with potatos and salat. . Skladniki : mieso (wieprzowina) ziemniaki salakta (jablko i marchewka) jajka, bulka tarta, olej ?????????????: Wbijamy jajko do miski. Obok kladziemy talerz z bulka tarta. Obtaczmy kotleta w jajku nastepnie w bulce tartej i wkladamy na rozgrzana patelnie. Do kotleta podajemy ziemniaki i surowke
  21. 21. Szarlotka Apple cake Ingredients: apple sugar cinnamon flour baking powder butter eggs How to prepare: For chopped apples, we add sugar and fry on a frying pan. To new pan we add sugar, butter and an egg, next knead this. Then we put half of the cake to a baking form. Next we add cinnamon and put half of dough on top of it. Bake for 1 h. Skladniki : jablko cukier cynamon maka proszek do pieczenia maslo jajko ?????????????: Do pokrojonych jablek dodajemy cukier i podsmazamy na patelni. Do nowej miski dodajemy cukier, maslo i jako i zagniatamy to. Nastepnie wkladamy polowe ciasta do formy i polozyc na nie jablka. Posypac cynamonem i nalozyc druga czesc ciasta. Piec ok. 1 godz.
  22. 22. Kartoffel pores suppe Potato Leek soup Ingredients: 8 cups chicken stock 6 potatoes(peeled and cut into large pieces) 4 leeks (washed and sliced) 1 bay leaf 1 1/2 teaspoons chopped fresh thyme 1 cup cream Salt and pepper How to prepare: Pour the chicken stock and potatoes, leeks, bay leaf and thyme into a large pot and season with salt and pepper. Boil the soup until the potatoes are soft. Remove the bay leaf and blend the soup until it is smooth. Add the cream and let it simmer until the soup has thickened. Now the soup is ready to be served. Det skal du bruge: 19 dl kyllingebouillon 6 kartofler (Pillede og skåret i store stykker) 4 porre (vaskede og skåret ud) 1 laurbærblad 1 1/2 teske frisk hakket timian 2,4 dl fløde Salt og peber Fremgangsmåde: Put kyllingebouillonen, kartoflerne, porrerne, laurbærbladet og timianen ned i en stor gryde og tilsæt salt og peber. Kog nu suppen indtil kartoflerne er bløde. Fjern laurbærbladet og blend suppen indtil den jævn, tilsæt fløden og lad suppen simre indtil den tyknet. Og nu er suppen klar til servering.
  23. 23. ”Stjerneskud” “Shooting Star” Ingredients: 2 slices of toastbread Butter 2-4 breaded fish fillets 2 handfuls of shrimps Caviar White Asparagus Lettuce Lemon-cucumber-dill –tomato slice Thousand Island dressing Oil for frying How to prepare: Fry the fish fillet in oil until they are done. They should be crisp and golden. Toast the bread and butter them with a thin layer. Place a lettuce leaf onthe bread and put the fish fillet on top of that. Pour a little thousand island dressing on the fish fillet, and top with shrimp, as- paragus and caviar. Garnish with a tomato slice, a slice of cucumber and lemon twisted together. Serve warm. Det skal du bruge: 2 skiver toastbrød Smør 2-4 panerede fiskefileter 2 gode håndfulde rejer Kaviar Asparges Salatblade Citron - agurk - dild - kaviar–tomatbåd Thousand island dressing Olie til stegning Fremgangsmåde: Steg fiskefileterne i olie så de bliver sprøde og gyldne. Rist toastbrødene, og smør dem med lidt smør. Læg et salatblad på brødet og fisken ovenpå. Hæld lidt Thousand Island dressing på, og slut af med rejer, asparges og caviar. Pynt med en tomatbåd, en skive agurk og citron drejet sammen. Serveres lune.
  24. 24. ”Stjerneskud” Red Berry Pudding Ingredients: 300 g Rhubarb 500 g Strawberries 4 dl Water 150 g Sugar 2tbsp Potato Flour 1 dl Cold Water Milk or Cream How to prepare: Wash the rhubarb stems and cut them into pieces. Put aside 100 g of rhubarbs. Wash the strawberries and cut them into pieces. Put aside 100 g of strawberries. Boil the berries and rhubarbs tender in 4 dl of water for 5-10 min. Press this mixture through a sieve into a large bowl. Pour the berry juice into the pot again and let it boil. Add sugar together with the rest of the rhubarbs and strawberries. Boil for 3-4 minutes. Add some more sugar according to your taste. Stir potato flour into 1 dl of water and add it to the berry juice. Immediately take away the pot from the stove - the pudding is not allowed to boil. Pour the pudding into a bowl and sprinkle with sugar. Cool down the pudding and serve it with milk or cream. Det skal du bruge: 300 g rabarber i skiver 500 g jordbær 4 dl vand 150 g sukker 2 spsk. kartoffelmel 1 dl koldt vand mælk eller fløde Fremgangsmåde: Skyl rabarberstilkene og skær dem i 1 cm brede skiver, tag 100 g fra og gem dem. Skyl jordbærrene og skær dem i kvarte, tag 100 g fra og gem dem. Kog bær og rabarberskiver møre i vandet 5-10 min. Pres blandingen gennem en sigte. Kom saften i en gryde, og bring det i kog. Tilsæt sukkeret, og kom resten af rabarberne og jordbærrene i. Kog dem med 3-4 min. Smag evt. til med lidt ekstra sukker efter smag. Udrør kartoffelmelet i 1 dl vand, og rør det i grøden. Tag straks gryden fra varmen, grøden må nemlig ikke koge, når først kartoffelmelet er tilsat, for så bliver den ”lang”. Kom grøden i en skål, og drys overfladen med sukker. Afkøl grøden, og server den med fløde eller mælk til.
  25. 25. Kermainen sienikeitto Creamy mushroomsoup Ingredients: (for four) -2-4 dl mushrooms (funnel chantarelles and chantarelles) -1 l water -1 onion -100 g butter cheese -2 dl double cream For flavour: -black or white pepper -saffron -cutted parsley -butter How to prepare: Sweat onion and mushrooms soft in butter until extra liquid comes out. Add water and butter cheese. Finally add cream and let the soup stew. After that add pepper and saffron. Decorate the soup with cutted parsley and serve it with warm toast. Ainekset: (n. 4 hengelle) 2-4 dl sieniä (suppilovahveroita ja kanttarelleja) 1 l vettä 1 sipuli 100 g sulatejuustoa 2 dl kuohukermaa Mausteeksi: - musta- tai valkopippuria -sahramia -persiljasilppua -voita Tee näin: Kuullota sipuli ja sienet voissa pehmeiksi, kunnes ylimääräinen neste poistuu. Lisää sekaan vesi ja sulatejuusto. Lisää lopuksi kerma ja anna keiton hautua. Lisää joukkoon pippuri ja sahrami. Koristele keitto hienonnetulla persiljalla ja tarjoile lämpimän paahtoleivän kera.
  26. 26. Karjalanpaisti Karelian Hot Pot Ingredients: (for four) -500g round beef -2 carrots -1 onion -2 bay leaves -20 allspices -salt How to prepare: Brown the beef. Cut carrots and onion into pieces. Put every ingredients in hot pot and cover with water. Cook 200 degrees in the oven about three hours or more. Add more water if you needed it. Serve with potatoes. Ainekset: (n.4 hengelle) -500g karjalanpaistia -2 porkkanaa -1 sipuli -2 laakerinlehteä -20 maustepippuria -suolaa Tee näin: Ruskista liha. Paloittele porkkana ja sipuli. Laita kaikki ainekset pataan ja peitä vedellä. Kypsennä uunissa 200 asteessa noin 3 tuntia. Lisää vettä tarvittaessa. Tarjoile perunoiden kanssa.
  27. 27. Korvapuustit Cinnamon rolls Ingredients: -2,5 dl milk -25 g yeast -3/4 tee spoon salt -1 dl sugar -1 tee spoon cardamom -about 7dl wheat flour -100g margarine or butter Filling: -50g margarine or butter -about ½ dl cinnamon sugar For brushing: -egg On top: -pearl sugar How to prepare: Mix yeast with warm milk. Add salt, sugar and cardamom. Add flours all the time kneading but don´t put all flours at the same time. After that add soft butter or soft margarine and add flours if needed. Knead dough until smooth. Cover and set in a warm spot to rise until doubled. Roll into about 30x60cm rectangle. Spread soft butter onto the dough and sprinkle with sugar and cinnamon. Roll up the dough. Cut sideways the roll into pieces that are about 3cm wide on the wider side and about 1 ½ cm wide on the narrower side.Place the pieces on the table with the narrower side up. Press with both thumbs on top of the bun all the way to the bottom. Let them rise on a baking sheet covered in a warm spot. Brush the buns with egg and sprinkle pearl sugar on top of them. Bake them in the middle of the oven in a 225 degrees celcius for 10- 15 minutes. Ainekset: -2,5 dl maitoa -25g hiivaa -¾ tl suolaa -1dl sokeria -1tl hienonnettua kardemummaa -n. 7dl vehnäjauhoja -100g margariinia tai voita Täyte: -50 g margariinia tai voita - n. 1/2dl kanelisokeria Voiteluun: -kananmunaa Pinnalle: -raesokeria Fremgangsmåde: Liuota tuorehiiva kädenlämpöiseen maitoon. Lisää taikinanesteeseen suola,sokeri ja kardemumma. Lisää jauhoja koko ajan alustaen,älä kuitenkaan koko jauhomäärää kerralla.Lisää loppuvaiheessa pehmeä rasva ja lisää vielä tarvittaessa jauhoja.Alusta taikina tasaiseksi ja kimmoisaksi.Anna kohota lämpimässä paikassa hyvin peitettynä kooltaan noin kaksinkertaiseksi.Kauli taikina noin 30x60 cm:n suuruiseksi levyksi.Levitä levylle pehmeä rasva ja ripottele päälle sokeria ja kanelia.Kääri levy rullaksi. Leikkaa rullasta vinottain paloja,jotka ovat leveämmältä puolelta noin 3 cm ja kapeammalta puolelta noin 1 ½ cm.Nosta palat leivinpöydällä pystyyn niin,että kapeampi puoli tulee ylöspäin.Paina molemmilla peukaloilla pullan päältä aivan pohjaan asti.Anna kohota pellillä leivinpaperin päällä hyvin peitettynä lämpimässä paikassa.Voitele leivonnaiset munalla ja ripottele päälle raesokeria.Paista 225 asteessa uunin keskitasossa 10 -15 minuuttia.
  28. 28. COMENIUS Multilateral school partnerships 2012-2014 Smiltenes Centra vidusskola (Latvia) Tibberupskolen (Denmark) Kaukajärven koulu (Finland) Kurt-Tucholsky-Gesamtschule, Krefeld (Germany) Gimnazjum nr 1 im. gen. A. Hedy „Szarego” w Starachowicach (Poland) Основно училище "Иван Вазов" (Bulgaria)

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