1. Lyceum of Vracnhneika
I Liceum Ogólnokształcące
im. Obrońców Westerplatte
Enter

2. Our cuisine – eTwinning program
OUR CUISINE
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Our students worked on a Greek and Polish cookery book which
includes the most popular dishes in our countries. This is because we
are of the opinion that the knowledge of food and meals is an
unquestionable prerequisite to any face-to-face intercultural relations.
Moreover, putting it into practice, i.e. cooking dishes and tasting them
will also give our students much pleasure, which you will see in our
short movies.
Greek and Polish friends
The region of
Polish cuisine
The region of
Greek cuisine
Τελευταία ενημέρωση: 16/02/14

3. Our cuisine – eTwinning program
Breakfast
Greek Breakfast
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
The word breakfast for many people (except the Greek people) means a complete meal which
is consisted of eggs, bread, cereals, milk, coffee and juices. In comparison to us, where the
word breakfast doesn’t mean anything. When people ask me what the Greek ones eat for
breakfast the first answer that I have in mind is coffee and cigarettes. The reason why we don’t
eat any breakfast might be because we wake up very early in the mornings due to our jobs
duties. So as a result of the above we don’t have enough time for a good breakfast. So we
prefer to drink some coffee than eat eggs, cereals et cetera. As far as student’s breakfast it is a
similar situation. In my opinion we follow our parents’ habits and we don’t have any breakfast
at all. We might buy something on our way to school. Unfortunately, such habits cause health
problems. They put on weight because we are hungry at noon and we eat a lot at lunch.
To sum up, we have got used to it and it is too difficult to change our habits as it seems no
problem to us. In addition to all, for us our lunch and dinner time is more important!
Polish Breakfast
In Poland what breakfast we eat depends on what kind of people we are. Some of us don’t
eat breakfast because we don’t have time to do that. Others just don’t like to eat so early. On
the other hand, there are lot of people who cannot live without a big ration of food at the
beginning of the day. We students usually buy something to eat at school even if we ate
breakfast earlier (we just like to eat a lot). For breakfast we normally eat sandwiches with
meat and cheese or toasts. We also have cereals.
All in all, breakfast is important, if not the most important for us. If we don’t eat at home, we
take our breakfast to school or work.
Link to breakfast recipes

4. Our cuisine – eTwinning program
Starters
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Polish recipes
Mizeria (cucumber salad)
Greek recipes




Tzatziki
Saganaki
Spinach pie
Horiatiki (Greek salad)

5. Our cuisine – eTwinning program
Main dishes
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Polish recipes
People in Poland have dinner at home,
usually with their families. Of course, we
have some fast food restaurants but it's a
rare view to see someone eating there as a
routine. Typical Polish dinner consists of
meat (pork or poultry)- quite often with
sauce, potatoes and some kind of salad
( usually it's cabbage salad or sliced
cucumbers with cream). Dinner is the
second most important meal in the whole
day. Breakfast is most important.
Dinnertime in Poland are hours between 2
pm and 4 pm. But some people eat dinner
even at 1 pm or 6 pm.
Link to Polish recipes
Greek recipes
In the most important meal of
the day is lunch. Lunch is at
about 2 pm and the whole
family get together. Greek
people skip breakfast and the
usually have some coffee or
milk. At night the usually go
out to Greek traditional
restaurants were they eat, meet
friends and drink wine or beer.
The Greek cuisine is based on
Mediterranean diet (olive oil,
vegetables, white cheese, salads
and fruit.
Link to Greek recipes

6. Our cuisine – eTwinning program
Main dishes
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Polish recipes
Greek recipes
Pork chop
Bigos
Lamb Fricassee
Polish pancakes
 Octopus with vinegar sauce
Pierogi with cabbage and
Gemista
Souvlaki with pitta bread
mushrooms
Fried calamari

7. Our cuisine – eTwinning program
Desserts
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Polish recipes
Vienna Cheesecake
Delicious Apple Cake
Gingerbread (Piernik)
Crumby apple pie
Greek recipes
Galaktoboureko
Yogurt with honey
Rice pudding
Milk pie

8. Our cuisine – eTwinning program
Festive recipes
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Christmas recipes
Easter recipes

9. Our cuisine – eTwinning program
Photo gallery
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Photo-recipes index
Greek taverns
Photo-movie production

10. Our cuisine – eTwinning program
Bibliography
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Some recipes have been brought by our students
(parents) and others from the following web sites:
1. Olive Tree- Olive Oil @ http://etwinning.gr/projects/elia/elea.htm
2. Greek recipes and dishes @ www.greekrecipes.gr
3. About Greek Food @ http://greekfood.about.com
4. www.sintages.gr
5. http://www.smaczny.pl/
6. http://www.przepisy-kuchenne.info/

11. Our cuisine – eTwinning program
About us
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
about Polish team
about Greek team

12. Our cuisine – eTwinning program
Christmas recipes
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Polish recipes
Greek recipes
Beetroot soup
Fish fillet with vegetables
Vasilopita (Sweet)
Kourabiedes (Sweet)
Cole with mushrooms
Uszka (small dumplings)
Diples (Sweet)
Christopsomo
Tuna Salad
Chicken soup (dish)

13. Our cuisine – eTwinning program
The custom
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Vasilopita
Ingredients:
Method:
1 level tsp salt
1 kg flour
blanched almonds
Cover with a towel and leave it in a warm place for
about an hour in order to let it rise.
Once the dough has risen, beat the sugar with the yolks
in a mixer.
Pour in the rest of the milk, egg white, melted butter,
mahlepi and lemon scraping. Knead the dough, adding
flour gradually so that the dough does not become tough.
1 cup fresh milk
2 tsp yeast
4 eggs
1 cup butter
1½ cups sugar
1 sachet mahlepi
grated lemon peel
Pour half a cup of tepid milk in a large bowl and dissolve
the yeast in it.
Add half a cup of flour and mix it until it becomes dough.
Shape it into balls and place them in a bowl.
Cover them with a towel and leave in a warm place for
three hours, until they double in size. Knead the dough
for five minutes and place on buttered wax paper spread
on a large round tray or two smaller ones. Cover the
balls of dough and leave in a warm place for about two
hours until they double in size. Beat together an egg yolk
and a teaspoon of water and use this mixture to glaze the
dough.
Before placing in oven, use the blanched almonds to
mark the dough with the numerals of the new year.

14. The custom of Vasilopita
The history of new year cake or why we make new year cakes
Dear friends, below we will explain to you the history of the vasilopita, a history that begins
hundreds of years ago, 1,500 years ago roughly, in the city Caesarea of Kappadokias, in Asia
Minor (western Turkey today).
The Great King was despot of Caesarea and lived harmoniously with his fellow men, with love,
understanding and mutual help.
One day however, a hungry general - tyrant of the region asked him for all the treasures of the city
of Caesarea, threatening that otherwise he would besiege the city to conquer and plunder it.
Throughout the entire night the Great King prayed for God to save the city.
At dawn the general decided to encircle Caesarea.
He entered with his army and asked to see the Despot, who was found in the temple praying.
With audacity and anger the unscrupulous general demanded the gathering of the gold of the city
as well as other precious items that existed.
The Great King answered that the people of his city did not have anything other than hunger and
that they did not have anything to give to the general. But the general upon hearing the message
demanded even more and threatened the king.

15. The custom of vasilopita
The Christians of Caesarea loved their Despot and wanted to help him.
They therefore gathered from their houses whatever gold they had and offered it to him.
The general was furious and ordered his soldiers to attack the city.
The Great King gathered all the gold that was offered by the citizens and presented them to the
general in order to save his city from a massacre. However, the moment the general opened the
treasures a miracle occurred.
All assembled saw a bright burst of light followed by a brilliant rider dashing above the general and his
army. Within a short time, the general and his army disappeared.
The rider was Aghios Merkourios and the soldiers were his angels.
Thus the city of Caesarea was saved.
Then, however, the despot found himself in a difficult position!
How was he to share the gold with the residents of the city and distribute it fairly? It was a very difficult
task indeed.
After praying, the Great King was given divine guidance and he called on his aides to bake small
loaves of bread and place some gold coins inside each one of them.
The surprise for the residents came when they were distributed the bread and they found gold coins
inside for them to keep.
This later turned into a New Year celebration which we still find today, with each Greek family cutting
the vasilopita cake which contains a coin and which will bring luck to the person who finds it.ected the
custom with the New Year cake.

16. Our cuisine – eTwinning program
Kourabiedes
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Ingredients:
•640gr butter at
room temperature
•320gr crushed
almonds
•3 egg yolks
•1/4 cup brandy
•1 tsp baking
powder
•1 cup of sugar
•1280gr flour,
•1 kg confectioner's
sugar
Method:
We beat the butter until white and fluffy.
We add the sugar and continue the blow. We add
the egg yolks, the cognac, and the soda which we
dissolve in juice from half lemon. We continue the
blow; we add the almonds, and finally the flour.
We knead with the hand until is
incorporated the flour in the mix
and becomes a mediocre dough.
We form small round cookies or
open a leaf of thickness three hundredth
and cut various drawings.
We put in baking pan and we Bake for 20 minutes.
Let cool and sprinkle confectioner's sugar over
them.
Good Luck!!!
Lazari Niki (Xristo’s mother)

17. Our cuisine – eTwinning program
Diples
Ingredients:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
250ml of freshly
orange juice
 200ml olive oil
200ml milk
4 eggs
flour
700gr sugar
200ml of honey
400 ml of water
Method:
First put the oil into a big bowl, add the milk, the eggs,
orange juice and mix. Add the flour until the mixture
becomes hard enough to be formed, use this mixture to
form small balls approximately four.
Use your hands and a stick to turn each ball into a thin
round film, consisting of the four basic ingredients
(juice-oil-flour-eggs)
Cut small rectangular pieces from this film. Make sure
to get at least 40 pieces by each film
Fry them into a pan full with corn oil until they become
crispy.
Make the syrup by boiling the water and adding the
sugar and the honey until it becomes thick.
Dip the fried diples into the syrup.
Leave them to absorb enough for at least 1 minute.
When ready sprinkle some cinnamon and (walnut) on
top.

18. Our cuisine – eTwinning program
The custom
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Ingredients:
Christopsomo (Christmas bread)
(for two large loaves)
2 kg flour
130 gr yeast
1 cup water
700 gr sugar
2 wine glasses of olive oil
2 cups warm red wine
pinch of salt
2 tsp mastic, crushed
400 gr walnuts, roughly chopped
500 gr raisins
2 tsp cinnamon and ground cloves
Peel of two oranges, finely chopped
1 small glass of orange juice
1 small glass of cognac for the
decoration
live oil sesame seeds chopped
walnuts
Method:
Prepare yeast mixture the previous
night, mixing 350 gr of flour with the
yeast and some water. In the
morning, add 25 gr of sugar, half of
the olive oil and some flour.
Knead dough well and leave it to rise
in a warm place.
Then add remaining ingredients and
knead dough very well so it is smooth
and not sticky.
Cover dough and leave it to rise in a
warm place for about 90 minutes.
Separate into two loaves and place
on two large, oiled baking pans.
Let the loaves rise then brush them
with oil and sprinkle with sesame
seeds and walnuts. Bake in the oven
at 200C for 15 minutes then at 150C
for 35 to 40 minutes.

19. The custom of christopsomo
Christopsomo: is a Greek bread decorated with an early form of the Christian cross with
ends that split and curl into circles. Sometimes initials, birth dates and ages are added to
celebrate all occasions. It is a rich, round loaf scented with wine soaked orange and it
sometimes contains mastiha, a dried pine resin. The bread is sometimes served with honey
on Christmas eve. Families leave pieces of bread on the table believing that Christ will
come and eat them during the night.
During the 40 days of fasting, special loaves of Christopsomo, which translates to Christ's
Bread, are prepared for the meals. The loaves are round and decorated with a cross,
which people make symbols shaped in dough. It is considered a sacred tradition in Greek
Orthodox homes, and the care with which it is made is said to ensure the well-being of the
home in the year to come. Only the purest and most expensive ingredients are used. The
bread is often decorated with pieces of dough formed into representations of the family's
life. Traditionally on Christmas Eve every household would bake a Christopsomo and
then decorated with engravings on the crust that represent aspects of the family's life and
profession.
In earlier times, Greek cooks baked large quantities of bread to last for 10-15 days, so
baking just one or two loaves of Christopsomo the night before Christmas had special
significance. The cook would start by crossing him/herself before starting the
preparations, making this Christmas bread, which still is - considered by many to be a
sacred task and great care is taken in its preparation. Raisins, nuts, cinnamon, cloves,
and nutmeg are just a few of the taste treats that some recipes use for this traditional loaf.

20. Our cuisine – eTwinning program
Chicken soup
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Ingredients:
1 chicken 3-4 kg
Method:
salt and pepper
1 cup rice or
-Season and let cook until almost done
 2 of barley
-Remove from heat
5 eggs
4 lemon
-Separate egg yolks from whites
In a large pot, cover chicken with water and bring to
a boil
-Add rice or barley and let cook for another 1/2
hour
-Whisk egg whites
-Beat egg yolks
-Add yolks to whites, add slowly lemon juice
-Slowly add chicken broth whisking constantly
-Return broth mixture to pot
-Shake pot so that egg lemon mixture covers
everything
Good Luck!
Katela Maria (student)

21. Our cuisine – eTwinning program
Beetroot soup
INGREDIENTS:
DIRECTIONS:
Home page
1 kilogram beetroot
Breakfast
Starters
Vegetables (carrot,
parsley, celery)
Boil the mushrooms and take
them out from brewing.
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Some dried
mushrooms
Lemon juice
Salt, Pepper
In the same brewing you must
boil the vegetables.
Next, you must quench all the
ingredients. Then slice the
boiled beet.
Add salt and pepper. Next mix
all the ingredients.
You can serve this soup with
hard-boiled eggs or drink it
from cups.
Bon appetite!

22. Our cuisine – eTwinning program
Some
detail
s
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
INGREDIENTS:
- 0.5 kilo of fish fillets
without fish bones
- 2 medium carrots
- 1 medium parsley
- half of celery
- 2 medium or big
onions
- 6-8 spoons of tomato
puree
- oil or olive oil
- parsley leaves
- lemon juice
-flour, salt, pepper,
-sugar, 3 bay leaves,
pimento
Fish fillet with vegetables
DIRECTIONS:
1. Coat the fish in flour and fry
on hot oil for a few minutes.
When you fry the fish, check if it doesn't have
fish bones because fillets without fish bones
usually have them, anyway. Add half of your
lemon juice to the fried fillets.
2. Peel vegetables, wash them, chop onions into
small pieces, cut all the other vegetables. Heat up
the oil in a frying pan or saucepan and fry the
onion a little bit. Next add the rest of vegetables,
tomato puree (or just tomatoes), bay leaves,
pimento, salt, pepper and a little bit of sugar (half
a teaspoon ). Pour water over it all to get thick
sauce. Stew for 30 minutes.
3. The fish should come apart, but if not you may
divide it into equal parts and mix with vegetables.
If ready, you can bake everything for 10 minutes
in the oven. Afterwards, sprinkle everything with
the rest of lemon juice.

23. One of the famous Christmas dishes in Poland is
Fish Fillet With Vegetables. Maybe its name has
nothing to do with Greece, but in Poland people call
it fish a la Greece or fish the Greek way. It's easy to
make. You can also keep it in the fridge for several
days and eat it cold or hot immediately after it is
prepared. Fundamentally, the preparation of this
dish consists in frying the fish and adding vegetables
to it. There are many variants of fish fillet with
vegetables (for example you can add more fish to
vegetables or opposite).

24. Our cuisine – eTwinning program
Easter recipes
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Polish recipes
Easter pascha
Stuffed eggs
Greek recipes
Sesame Greek Easter Cookies
Lamb fricassee
Green salad with mayonnaise
Greek Traditions about E

25. Our cuisine – eTwinning program
Cole with mushrooms
INGREDIENTS
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
DIRECTIONS
Components:
Chop the sauerkraut finely on the
board and throw it into the heated
oil. Fry around, next place it into
another pot with a bit water, bay
leaves, pimento, mushrooms cut into
pieces and soaked with water and the
water in which the mushrooms were
soaked is added. While the
sauerkraut is being stewed, brown
slightly sweetened onion and add
bouillon cubes. Put it the onion into
the sauerkraut while it is still being
stewed. While cooking, mix it
frequently taking good care of the
bottom part to avoid burning it
because there is little water in the pot.
The sauerkraut should be sticky,
thick and not burnt.
- 1 kg of sauerkraut
- 5 bay leaves
- pimento
- dried mushrooms (50 g)
- 2 small onions
- oil (100 g)
pepper and salt

26. Our cuisine – eTwinning program
Uszka (small dumplings)
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
DIRECTIONS:
Dough for the
uszka:
1 kg flour
2 eggs
some warm milk
40 g butter
salt
Dough:
Mix flour with eggs, salt and water. Knead the
dough until it is not too hard. Roll the dough until
flat, cut out 4 x 4 cm squares. Put the stuffing into
the squares. Glue the square pieces pf dough with
the stuffing inside into triangles.
Stuffing:
Soak the mushrooms in water. Boil them. When
boiled, strain and mince them in the mincer. Dice
the onion and sauté the onions until golden
brown. Add the mushrooms, mix everything and
cool it down. Next add two eggs to the mushrooms
and onion and mix well. Season it with salt and
pepper.
Put the uszka in the boiling, salted water. When
they come to the surface, they are ready to be
taken out. Place them onto a plate and pour
melted butter on them so that they do not glue
together.
You can eat them with beetroot soup.
mmmm delicious
have a good meal!
Stuffing:
100gram dried
mushrooms, 1 onion,
1 egg, salt and peper.

27. Our cuisine – eTwinning program
Tuna Salad
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
INGREDIENTS:
2 tins of tuna
3 eggs
3 or 4 spoonfuls of
mayonnaise
200 g yellow cheese
2 small onions
1 tin of corn
pepper
salt
DIRECTIONS:
Boil the egg till
they are hard (for
about 10
minutes).
Chop eggs and onions. Grate the cheese
on a grater. Put the following into the
bowl: the tuna, the chopped eggs and
onions, the corn.
Mix everything. Add 3 or 4 spoonfuls of
mayonnaise and mix everything again
adding salt and pepper.
Bon appetite!

28. Our cuisine – eTwinning program
Breakfast recipes
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Polish recipes
Delicious sandwiches
Scrambled eggs on
ham for beginners
Greek recipes
Tiganites
Cheese pie

29. Our cuisine – eTwinning program
Cheese pie
Method:
-Crumble feta cheese with a fork
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Ingredients:
2 lbs feta cheese
salt and pepper
6 eggs
1 cup of butter
1 pack of phyllo
-Beat the eggs and add to feta cheese
-Season and mix well
-Melt butter
-Butter a baking pan
-Place half the number of the phyllo leaves at
the bottom, making sure that you sprinkle
with melted butter each one after you place
it in the pan
-Place on top the cheese stuffing
-Place on top the rest of the phyllo leaves,
again sprinkling with butter
-Fold the ends of phyllo inwards
-Cut pie into individual servings
-Sprinkle with butter and water
-Bake in medium heat for 30 to 45 minutes

30. Our cuisine – eTwinning program
Tzatziki
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Ingredients:
2-cups thick yogurt or sour
cream or both
1-cucumber
3-cloves garlic, finely minced
2-tablespoons olive oil
1-tablespoon finely chopped
fresh dill
1-tablespoon fresh squeezed
lemon juice
Salt and fresh ground white
pepper.
Method:
If yogurt used,
drain in a
cheesecloth-lined in
a sieve over a bowl.
Drain several hours or overnight in the
refrigerator.
Peel cucumber clean seeds grate and
squeeze liquid out.
In a bowl mix all ingredients cool and
refrigerate for 2-3 hrs.
Red radishes and black olives for garnish
Served as a dip with crispy veggies or
slices of crusty bread, pita or tortilla chips

31. Our cuisine – eTwinning program
LAMB FRICASSEE
Home page
Method:
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Ingredients:
1 kilo lamb thigh
1 cup olive oil
3-4 big lettuces
1 big onion
Fine-cut dill
2 lemons
Salt, pepper
1 egg or spoonful
flour
We cut the lamb, wash it and roast it
brown with the olive oil and the
onion. Add a cup of water, salt and
again water if needed. When the
meat is about to be cooked, throw
the lettuces, which you have earlier
washed and cut. When they are
cooked, we scramble the egg and
add slowly the lemon and the sauce
from the meal. If we don't want to
use egg, then we strike the flour
with the lemon slowly, add sauce
from the mea, mix and put pepper.

32. Our cuisine – eTwinning program
GREEN SALAD WITH MAYONNAISE
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
INGREDIENTS:
3 boiled carrots
2 boiled parsleys
1 small boiled celery
3-4 pickled cucumbers
1 onion
2 hard-boiled eggs
1 apple
1 tin of peas
1 tin of corn
3-4 boiled potatoes
1 jar of mayonnaise
DIRECTIONS:
Dice carrots, parsleys and celery
and mix them together in a bowl.
Add chopped cucumbers,
blanched onion, grated apple,
chopped eggs and chopped
potatoes and mix again. Next add
peas and corn. Then add 4-5
spoons of mayonnaise. Mix
everything gently. Finally, you
can put some parsley leaves or
carrots for decoration on the
salad.
Bon appetite 

33. Our cuisine – eTwinning program
STUFFED EGGS
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
INGREDIENTS
DIRECTIONS
- Six hard-boiled
eggs
Shell eggs and cut
them lengthways
each into two
halves. Next
separate yolks from
whites.
Mix yolks with other ingredients
until you get a uniform mass
adding some salt and pepper to
get the desired taste. Put the mass
into the whites. You can serve the
eggs on lettuce leaves with a
decoration made from radish.
- 3 spoons of
butter
- 3 spoon of
chopped chives
- Salt and pepper
For dressing:
- Lettuce leaves
- Radish

34. Our cuisine – eTwinning program
EASTER PASCHA
INGREDIENTS
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
DIRECTIONS
CAKE:
* 5 yolks
* 200g sugar
* 500g mashed white
cheese
* 100g butter
* 100g sweet cream
* 50g raisins
* 50g Californian walnuts
* 50g shelled almonds
* 10g vanilla sugar
* 50ml Cognac
Wash raisins, sprinkle
them with cognac then
drain them off on a
strainer. Grind yolks
with sugar to gain white
fluffy mass.
Then add sweet cream and mix it all well.
Put the jug on the little gas and heat it for
3-4 minutes, still straining (watch out, the
mass can’t boil). Take off the jug and cool
it down. Chop almonds, walnuts and
orange peels. Mix mashed white cheese,
earlier prepared yolks with cream, butter,
vanilla sugar and delicacies carefully. After
that put the mass on a wide strain. Then
drain off mass by using a bandage. After a
couple of hours put it in the plate. Decorate
whole cake with chocolate powder and
orange slices.
DECORATION
** orange slices
** chocolate powder

35. Greek traditions about Easter
Good Thursday
• The housewives dye the Easter eggs. Red is the colour mainly used for dyeing the Easter eggs
but many other colours, such as green, blue or yellow are also used.
Good Friday
• People eat vegetables or soup cooked in water only, on this day. In this way they fast and mourn
for the death of Jesus Christ. In the evening they go to church and join the epitaph procession
around the neighborhoods.
Good Friday
• Godfathers and godmothers give their godchildren gifts, chocolate Easter eggs and an Easter
candle to hold in church during the service on the eve of Easter Sunday.
Good Saturday
• People go to church late at night holding their Easter candles. At midnight when the priest brings
the good news of Jesus Christ's resurrection to the people, they exchange kisses and wishes. The
wish exchanged is "Christ has risen!" and the other person confirms this by
saying "Indeed he has!“
Early Easter Sunday
• After the service people return home and have a traditional soup called mayiritsa.
Easter Sunday
• On this day people get together with friends and family, eat lamb on the spit and drink wine.
They have a big celebration with traditional songs and dances.

36. Mediterranean Diet
• The Secret of the Mediterranean's Lifelong Health
Researchers have discovered that people in the countries that
border the Mediterranean Sea exhibit strikingly low rates of heart
disease compared to Americans and others. Extensive research in
the past few years has isolated key dietary habits as a vital part of
the vicinities lower rates of chronic disease.
Dietary data from those parts of the Mediterranean region that in
the recent past enjoyed the lowest recorded rates of chronic
diseases and the highest adult life expectancy ate a diet like the "
Mediterranean Diet Healthy Weight Plan"
This diet is known as the Mediterranean diet, and it consists
mostly of grains, fruits, beans, and vegetables. This style of eating
includes little meat and plenty of olive oil. Researchers suggest
that the live bacterial cultures of yogurt may also have contributed
to the regions good health. One item commonly found in
Mediterranean dishes is garlic. Garlic may help prevent blood
clots, lower your cholesterol level, and protect you against cancer.

37. Mediterranean Diet
The Mediterranean diet also includes moderate amounts of wine. Some researchers think this may
account for Mediterranean s' healthy hearts. For men moderation is two glasses per day, for women
moderation is one glass per day.
There is a general consensus among health professionals that the Mediterranean Diet is healthier than
the North European and American diet because more grains, such as spaghetti, fruits, vegetables,
legumes, nuts, and olive oil are consumed. Moderate amounts of fish and cheese and very little red
meat is consumed.
Key features of the Mediterranean diet:
High consumption of breads, pasta, rice, couscous, potent, bulgur and potatoes
High consumption of fruits (3-4 pieces a day), legumes and vegetables (5 different varieties)
Moderate amounts of grilled and steamed fish
Moderate amounts of olive oil - consumed with fresh vegetables and on salads
Small portions of lean red meat with no visible fat, lean pork
Alcohol in small amounts
High intake of antioxidants

38. THE REGION OF POLISH CUISINE
POLISH CUISINE
Polish cuisine has elements taken from the cooking traditions of the many national
groups that lived in the country side by side for centuries, notably the Jews,
Ukrainians, Byelorussians and Lithuanians. There are also some Russian, German,
Czech and Austrian influences as well as dishes from more distant regions: Italy,
France and the Middle East.
One Polish speciality is a profusion of excellent smoked meats, especially sausage
(kiełbasa), very popular throughout the world, made after traditional recipes and
smoked over juniper or fruit-tree twigs. You'll be delighted by the cured and
smoked hams, poultry, pork and beef fillets, and bacons. Equally delectable are
Polish pâtés made from a variety of meats including game.
Poland is renowned for its various types of delicious bread: white, brown,
wholemeal, with raisins, prunes, sesame seeds, poppy seeds.
Key elements of the Polish cuisine: potatoes, meats, various salads with favourite
cabbage, lettuce, cucumbers, tomatoes and carrots, various types of bread and rolls,
tea, coffee, milk, juices, little fish, almost no seafood
However, pizzas, kebabs, hamburgers and cheeseburgers are also very popular.

39. Our cuisine – eTwinning program
Saganaki
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
1/2 lemon (squized)
2 tablespoons butter
1 lb. Feta Cheese
DIRECTIONS:
1. Cut the cheese in slices.
2. Melt butter in a frying pan.
3. Add the cheese slices and fry
until the cheese is brown and
crispy on one side.
4. Turn over and repeat.
5. Add the squized lemon juice
over the cheese and serve hot

40. Our cuisine – eTwinning program
Galaktoboureko
INGREDIENTS:
Home page
DIRECTIONS:
2 tablespoons unsalted butter
12 Phyllo pastry sheets
Breakfast
Starters
rind of 1 lemon
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
11/2 litter milk
1 cup fine semolina
2 tablespoons all purpose flour
4 egg yolks
11/2 teaspoon vanilla
1 cup caster sugar
2 cups caster sugar
Syrup
2 cups caster sugar
2 cups water
2 large lemon peels
5 teaspoon vanilla
1. Over a slow–medium heat mix all the
ingredients and the rind of one lemon, except the
butter, stirring occasionally until the mixture
becomes a thick cream. Remove from heat and
set aside.
2. In a small pan melt the butter. Butter a baking
pan and place 1 of the phyllo sheets. Butter the
sheet and repeat with 5 more.
3. Pour the mixture on the sheets and cover with
the rest of the phyllo pastry sheets, making sure
each one is lightly buttered. Bake in a oven at
200C (400F) for about 30-45 minutes.
4. While the galactoboureko is cooling, make the
syrup. Mix all the ingredients in a pot until the
sugar is dissolved. Pour the syrup over the
cooled dessert.

41. Our cuisine – eTwinning program
Fried calamari
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
1Kg Calamari
•1/2 cup flour
•Olive Oil
•Salt
•1 lemon
DIRECTIONS:
1. Clean calamari well and wash. (remove all
intestines)
2. Cut the tentacles portion from the calamari and
set aside.
3. Cut the rest in rings.
4. Dredge the calamari rings and legs in flour, so
that all of them are lightly coated in flower.
5. Pour olive oil in a frying (about 1.2cm (.5 inch)
of olive oil) and heat it up to medium-high heat.
6. Fry the calamari pieces till they are golden in
color and tender.
7. Place a paper towel over a plate.
8. Remove the ready calamari and place on the
paper towel to drain additional oil.
9. Sprinkle a touch of salt over the calamari.
10. Squize a bit of lemon over them and serve hot.

42. Our cuisine – eTwinning program
Octopus with vinegar sauce
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
2 laurel leaves
•1 medium sized octopus
•2 tablespoons olive oil
•1 teaspoon vinegar
•Salt
DIRECTIONS:
1.Wash octopus and remove
head and 'eye' (the part under
the head which is hard).
2.In a finger of boiling water
add octopus, laurel leaves. Boil
for approx 45’ or until octopus
is very tender and remove from
water.
3.Cut in pieces and add olive oil,
vinegar and salt.

43. Our cuisine – eTwinning program
Spinach pie
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
•5 leaks
DIRECTIONS:
1. Clean and wash the spinach. Sprinkle with salt
and let it lay to remove as much water as possible.
•4-5 eggs
•2 kg fresh spinach
•1/2 kg feta cheese
•1/2 kg spring onions
•Puff pastry or phyllo pastry
•1 cup dill
•1/4 cup rice
•1 cup olive oil
•1 cube beef stock
2. Cut the onions, leaks and dill and set aside.
3. In a large pot cook the onion in the oil. When
the onions are pale and translucent add the
spinach and leaks to the pot and simmer stirring
constantly until the spinach is wilted.
4. Add the dill. Add the rice. Season with salt and
pepper and cook for a little longer.
5. Add the feta cheese and the eggs and mix well.
6. Arrange the puff pastry or phyllo pastry in an
oiled baking pan and pour in the spinach mixture.
7. Cover with the remaining pastry sheets.
8. Butter a baking pan and pour in the mixture.
9. Bake in a moderate oven 180C [350 F] for
about 30 minutes

44. Our cuisine – eTwinning program
Horiatiki(Greek salad)
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
INGREDIENTS:
8 Olives
•1/2 Cucumber
•1 Green Pepper
•Olive oil, oregano, salt
•Pepper
•2 Onions
•200gr (.44 lb) Feta Cheese
•4 Tomatoes
DIRECTIONS:
1. Chop the tomatoes into medium pieces.
2. Slice the onions.
3. Slice the cucumber.
4. Cut a couple of strips from the green
pepper.
5. Place the tomatoes, onions, cucumber in a
large bowl and mix them well.
6. Pour some olive oil over the mix.
7. Add the olives (Black Olives are best for
this salad).
8. Add salt and pepper to taste.
9. Cut Feta cheese into medium sized pieces
and place them over the salad.
10. Add a little bit more oil and sprinkle some
oregano over the feta.

45. Our cuisine – eTwinning program
Yogurt with honey
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
1/2 - 3/4 cup of strained
Greek yogurt per serving
•1-2 teaspoons of Greek
thyme honey per serving
•crushed walnuts (optional)
DIRECTIONS:
In individual serving
bowls, drizzle honey
over the yogurt and
sprinkle with walnuts if
desired.

46. Our cuisine – eTwinning program
Rice pudding
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
INGREDIENTS:
•4 tablespoons
uncooked Rice
•cup Water
• quart Milk
•1 1/2 tablespoons Flour
•1/2 cup Sugar
•1/2 teaspoon or lemon
rind Vanilla
Cinnamon
DIRECTIONS:
Boil water; add rice, stir once and
simmer for 15 minutes.
Add milk and simmer 30 minutes
longer, stirring occasionally.
Mix flour with 4 tablespoons
water.
Add to rice mixture slowly and
stir.
Add sugar and simmer for 15
minutes.
Remove from heat, add vanilla or
lemon rind, and pour into 4
individual custard cups or small
dishes. Sprinkle with cinnamon.

47. Our cuisine – eTwinning program
Gemista
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
•8 large tomatoes, large
peppers, aubergines,
courgettes or combination
•150 gr. long-grain rice
•350 gr. onions
•200 ml olive oil
•250 gr. tomatoes, peeled
and thickly grated
•150 ml water
•1 teacup chopped parsley
DIRECTIONS:
Prepare the vegetables to be stuffed and reserve their pulp.
Place the rice in a bowl.
Add the onions, the fresh herbs, the shredded tomato or
aubergine or courgette pulp and any reserved juices or pulp,
half the olive oil.
Season with salt and pepper and mix well.
Place the prepared vegetables in a deep baking dish, tightly
packed.
Fill each vegetable with the prepared stuffing, but only threequarters full, leaving room for the uncooked rice to expand.
Cover with the reserved sliced round tops.
Pour the rest of the olive oil on top of each vegetable.
Pour into the bottom of the dish the grated fresh tomatoes,
mixed with the water, season with salt and pepper all over and
bake in a pre-heated oven, gas no. 5 (375 grades F/190 grades
C), for 1.5 hours.
Baste the vegetables at least twice, in order to keep them moist
on the top.
If you are experienced with cooking Gemista you may also try
to use Pine Nuts, almonds and Raisins for the stuffing, by
using less rice and onions.

48. Our cuisine – eTwinning program
Tiganites
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
DIRECTIONS:
2 cups flour
-Sift flower
•1 1/2 cups milk
-Make a hole in flour and in there add salt,
vanilla and baking powder
•1/2 cups sugar
•4 eggs
•4 tsp baking powder
•3 tsp vanilla extract
•1/2 tsp salt
•oil for frying
•confectioner's sugar
•cinnamon
-Beat eggs and sugar
-Add sugar and milk
-Make a smooth paste
-Heat oil
-Drop 1 tubs of paste in skillet
-Fry both sides
-When done place them on paper to absorb
excess oil
-Sprinkle with sugar and cinnamon

49. Our cuisine – eTwinning program
Milk pie
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
INGREDIENTS:
-Preheat oven to 200 C or 350 F
10 eggs
•7 cups milk
•2 1/2 cups sugar
•1 cup fine
semolina
•1 tsp vanilla
•1 pack phyllo
•1/2 cup butter
DIRECTIONS:
-Place in a sauce pan milk with sugar and bring to a boil - Beat
eggs
-When sugar dissolves in hot milk, add semolina whisking
continuously, Lower heat
-Add eggs and whisk until thickens -Add vanilla and remove
from heat.
-Melt butter - Butter a baking pan
-Place 4 phyllo sheets at the bottom, making sure that you
sprinkle with melted butter each one after you place it in the
pan
-Place on top semolina filling
-Place on top the rest of the phyllo sheets, again sprinkling with
butter
-Fold the ends of phyllo inwards-Cut pie into individual servings
-Sprinkle with butter and water
-Bake in medium heat for an hour and a half

50. Our cuisine – eTwinning program
Sesame Greek Easter Cookies
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
DIRECTIONS:
1 cup butter
Cream butter. Add sugar gradually.
1+1/2 cups sugar
•Add eggs one at a time alternately with
orange juice.
12 cup orange juice
6 cups flour, 3 eggs
12 teaspoon baking soda
2 teaspoons baking
powder
-
1 egg, beaten (mixed with
the milk)
7 tablespoons milk
•Add flour that has been sifted with
soda and baking powder, a little bit at a
time. Should be a soft dough.
•Shape as desired and brush with egg
and milk mixture. Traditional Greek
cookies are 2 small strands of dough
twisted together and brushed with eggmilk mixture and sprinkled with
sesame seed.
•Use greased cookie sheet. Bake at 375
degrees to 400 degrees for 10 to 12
minutes.

51. Our cuisine – eTwinning program
Souvlaki (meat bolls) with pitta bread
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
INGREDIENTS:
1 lb beef or pork
-Cut meat in very small pieces
3 potatoes, cut
-Marinade overnight in oil, salt, pepper and
oregano
2 tomatoes sliced
-Place them on sticks
2 onions sliced
-Broil them
6 pitta breads
-Fry potatoes
DIRECTIONS:
-
tzatziki (yogurt sauce)
mustard
-Fry slightly pittas
-In a pitta place a souvlaki (meat from the stick),
some tomato, some potatoes and some onion
-Tzatziki and/or mustard are optional
-Roll and enjoy !!!

52. Our cuisine – eTwinning program
Mizeria (cucumber salad)
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
DIRECTIONS:
INGREDIENTS:
Grate the green cucumber (with the
skin)
150 g fresh green
cucumber
with a grater which has big holes.
1 glass of 12% cream
Put the grated cucumber into the
bowl.
1 glass of buttermilk
salt
pepper
-
-
Add cream, buttermilk and mix
everything.
Add salt and pepper. Cool it in the
fridge.
Serve with boiled potatoes and sunny
side-up eggs (but you can also serve it
with meat, e.g. grilled chicken).
BON APPETIT 

53. Our cuisine – eTwinning program
Vienna Cheesecake
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
a) Cheese dough
500g cottage cheese, 6 eggs
¾ glass of sugar
2 spoons powdered sugar
vanilla sugar, 150g butter
1 creamy pudding
50g raisins, 30g almonds
b) Topping
100g bitter chocolate
10 spoons of milk
c) For decoration: coconut
DIRECTIONS:
Grind cottage cheese. Mix 6 yolks with
sugar, powder sugar, vanilla sugar.
Mixing all the time, add cottage cheese,
cooled melted butter, powder pudding,
raisins, almonds, 6 whisked egg whites.
Mix everything gently. Put the cheese
dough into the medium-size baking pan
covered with fat (e.g. butter) and
sprinkled with bread crumbs. Put it into
a hot oven and bake for 50 min. at a
temperature of 180ºC.
Break chocolate into pieces and melt in
milk over hot water vapour. Put the
obtained icing onto cool cheesecake.
Decorate with coconut (sprinkle
desiccated coconut).

54. Our cuisine – eTwinning program
Pork chop
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
0.5 kg pork loin
Eggs
Flour
Bread crumbs
Salt
Herb pepper
DIRECTIONS:
Preparation of the meat:
Slice the pork loin into 0.5 cm pieces.
Then tenderize the slices with a meat tenderizer until they
are soft.
Then sprinkle salt onto the meat and spread herb pepper
(but not too much).
Preparation of the batter: Plate No 1: flour
Plate No 2: eggs whisked with salt and just a little herb
pepper.
Plate No 3: bread crumbs
Preparation of the pork chop for frying:
Dip the pork slices in the following order:
1. in flour, 2. in egg, 3. in bread crumbs.
Now you can fry them. Remember not to burn them!
You can eat pork chops with potatoes and mizeria
(cucumber salad) as seen in the video.
Bon appetite!

55. Our cuisine – eTwinning program
Polish pancakes
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
0.25 kg flour
1 glass of milk
1 glass of water
Two eggs
Salt
Sugar
Jam
DIRECTIONS:
Put flour, milk, salt and eggs into a bowl
and mix them all together to get a smooth
runny batter. Next add water and mix the
batter thoroughly.
Heat the frying pan, pour some oil into it
and wait until it is hot. Pour some pancake
batter into the frying pan in such a way that
it covers the whole flat surface with a thin
layer. Fry it until it gets gold on both sides.
Then you get a tasty pancake.
Finally, spread some jam on the ready
pancake, roll it up. Polish pancakes can be
served hot or cold.
Bon appetit!

56. Our cuisine – eTwinning program
Bigos
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
- White cabbage – 5,000g
- Sauerkraut – 3,000g
- Bacon – 1,500g
- Pork – 1,500g
- Beef – 1,500g
- Sausages – 1,500g
See details
DIRECTIONS:
Good ingredients for bigos are different kinds of
meat without bones: boiled, roast poultry or meat
from duck, goose or even venison.
First boil cabbage in a big pot for a few hours
without adding anything. Then boil dry mushrooms
in a small pot and cut them. Next add them to bigos
and let bigos cook for several minutes. Next what you
have to do is cut dried plums without stones (the best
are smoked plums) and of course add them to bigos.
Season bigos with tomato concentrate (puree) or
tomatoes, marjoram and pepper. If you want, you
can improve the taste of bigos with juniper, savoury,
rue, basil, estragon, rosemary.
Add 1,000ml of good, dry wine to the bigos which has
already been cooking for a few hours.
For the better taste of bigos, you must cool it down
and boil again. Our ancestors used to cook bigos for a
few days.
Bon appetit!

57. Our cuisine – eTwinning program
Delicious Apple Cake
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Dough:
two glasses of flour
four yolks
butter - 250 g
desiccated coconut - 60 g
half spoon of baking powder
a pinch of salt
Topping:
apple - 1500 g
four whites
sugar - 250 g
cottage cheese - 150 g
desiccated coconut - 150 g
five spoon of raisins
one third glass of sweet cream
butter - 50 g
two yolks
vanilla sugar
lemon juice
DIRECTIONS:
Knead a dough (mix flour, yolks, butter, desiccated
coconut, baking powder and a pinch of salt) and
refrigerate in a fridge.
Cover the bottom and sides of baking tray with fat
(e.g. butter), sprinkle with breadcrumbs and put the
dough in it modelling it to fit the tray. Stab the
dough with a fork. Put it into a hot oven (180ºC) for
15 minutes.
Mix butter with sugar, yolk and cheese to make one
uniform mass. Then mix with coconut.
Grate peeled apples on a grater with big holes.
Sprinkle with lemon juice and mix with the mass
and currants. Add whipped cream with vanilla
sugar and egg white foam. Mix everything gently.
Spread the mass on the slightly baked cool dough,
put it into the oven and bake for one hour (180ºC).
Bon appetit!

58. Our cuisine – eTwinning program
Gingerbread (Piernik)
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
DIRECTIONS:
2 eggs
one glass of sugar
200g butter
half glass of honey
1.5 spoons of cacao
Mix eggs with sugar and butter. Add
honey and cocoa. Mix flour with
gingerbread pieces and baking soda.
Mix everything carefully. Add portions
to the dough. In the end add sour
cream. Mix everything carefully again.
Add nuts.
500g of flour
1.5 tea spoons of
gingerbread pieces
1.5 tea spoons of baking
soda
1.5 glasses of sour cream
mixed dry fruit and nuts
cocoa cover
coconut
Put the dough into a form covered
with fat (e.g. butter) and sprinkled
with breadcrumbs. The best size of
form is 11x40cm. Put it into a hot oven
and bake for about one hour at a
temperature of 170ºC. Afterwards cool
the cake down and cover it with cocoa
cover and desiccated coconut.
Bon appetit!

59. Our cuisine – eTwinning program
Crumby apple pie
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Dough:
5 eggs
1 glasses sugar
1 ½ glass wheat flour
½ glass potatoes flour
1 ½ spoon baking powder
250g margarine
Topping:
1 kg apples
1 lemon jelly
3 spoons sugar
DIRECTIONS:
Peel apples and cut them in eights. Fry
them with sugar for about 15 minutes.
Cool them down add powdered jelly and
mix everything carefully. Whip egg
whites, add sugar and next add yolks and
whip again. Mix wheat flour, potato flour
and baking powder and add whipped
eggs. Next add melted hot margarine and
mix everything gently. Pour half dough
on a fat-covered baking pan and put it
into a heated oven for 15 minutes at a
temp. of 180ºC. On a slightly baked
dough put apples and cover them with the
remaining dough. Bake it for 45 minutes.
Afterwards cool it down and sprinkle
with sugar powder.
Bon appetit!

60. Bigos
If somebody asks what dish from the Polish cuisine is really Polish and only Polish, the
answer is only one - bigos. None of the dishes have so many descriptions full of delight,
almost adoration for taste and aroma of this wonderful mixture of vegetables and many
kinds of meat. Polish people have liked bigos for a very long time. It could even be seen
on the royal table. Bigos is a very Polish dish. It matches the Polish character. After all
we are a nation of individualists. You can say: Where there are two Polish people there
are three bigos dishes.
There are several rules of preparation of this dish. You can add more of the first ingredient
and less of the second one, so cooking bigos can be a field to show your cooking skills. It
gives a chance to create your own, wonderful dish.
The rules are as follows:
 Bigos can be made of sweet cabbage and sauerkraut (proportions as you wish)
 Cabbage for bigos has to be stewed in bouillon
 To the cooking cabbage we add fried meat and onion (it has to be fried gold)
 There have to be sausages, bacon and ham added
 It's nice to see venison in bigos
 If you want, you can add tomatoes or tomato concentrate to bigos
 For better results, you may have to add dry mushrooms which are soaked, boiled and cut
beforehand. Mix the cooking cabbage with the mushroom extract
 A good ingredient for bigos are dried plums

61. Our cuisine – eTwinning program
Pierogi with cabbage and mushrooms
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
400 g flour
1 egg
½ glass of water
½ kg sauerkraut
½ kg white cabbage
1 onion
50 g butter
3 spoonfuls of olive oil
50 g dried mushrooms
salt
pepper
DIRECTIONS:
Stuffing:
Wash the mushrooms in warm water. Wash the sauerkraut.
Chop the white cabbage. Boil mushrooms with white
cabbage in the water in which the mushrooms were
washed. Chop the mushroom and cabbage you boiled. Also
chop the sauerkraut and onion. Fry the mushrooms and
onion on butter. Put it into a saucepan, add the cabbage,
sprinkle with olive oil, season with salt and pepper. Fry
until you get the brown colour.
Dough for pierogi:
Put the flour into a bowl. Add salt and mix everything
gently. Add water and knead the dough carefully. It should
be soft and tensile. Leave the dough for half an hour under
a cloth. Then roll the dough to get thin pieces. Cut 5 cm
circles.
Place the stuffing onto each circle and glue the edges
together so that the stuffing stays inside. Put into boiling
salted water and wait until they come to the surface (about
5 minutes).

62. Our cuisine – eTwinning program
Delicious sandwiches
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
Bread
Butter
Lettuce leaves
Red radish
Tomato
Blue cheese
DIRECTIONS:
Spread butter on a slice of bread. Put
lettuce, cheese, red radish and tomato
on it. You can add spices if you like.
The recipe is not very difficult. To tell
the truth, it is a piece of cake.
However, this is a typical component
of the Polish breakfast. Instead of the
cheese, you can also use ham or other
vegetables.

63. Our cuisine – eTwinning program
Scrambled eggs on ham for beginners
INGREDIENTS:
Home page
Breakfast
Starters
Main Dishes
Desserts
Festive recipes
Photo gallery
Bibliography
About us
1 teaspoonful of
butter
5 slices of ham
3 spoonfuls of
chopped chives
3 eggs
Salt
Pepper
DIRECTIONS:
Melt butter in a small frying pan. Do it
slowly on a low heat, gently spreading
butter with a wooden spoon. The point
is that the butter must not burn. Put
the diced ham and chopped chives into
the melted butter. Put the eggs into the
pan. Add some salt and pepper and
mix until the eggs set. Do not mix too
long because hard scrambled eggs are
not tasty.
Bon appetit

64. Geia sas !
Greek team-Greek school
I’m Thomas Sofias and I teach ICT at the senior high school of
Vrachneika. The topic of our eTwinning project is:
How I started …
Our cuisine – 9 months duration
I received an eTwinning e-mail from the Polish teacher (Piotr) last October. I
replied to this e-mail and after 2 weeks we begun this project.
I discuss the topic with my students (B class) and we made two teams.
Team 1
Team 2

65. Greek team-Greek school
I adapted the project to the subject of
Computer applications. So the children
were motivated to participated in the
project.
I would like to thank the eTwinning team.
Special thanks to Vasia Ntemiri who
worked really hard and to Christina
Papalexopoulou, Pleioni Iris and
Mpezerianos Theo who starred in the
movies.

66. Greek team-Greek school
Greek students during video
conference with Polish
students

67. Greek team-Greek school
Pedagogical benefits
• Students used internet and books to search for recipes and customs.
• Send a lot of emails exchanging information
• Students of both sides did videoconferences using skype to meet each other
• They did word processing using MicroSoft Word
• They created presentations using Power Point
• They made image processing using ulead photo express and Photo editor
• They used eTwinning Portal
• They translated and wrote recipes and summaries in English

68. Greek taverns

69. Photo-movie

70. Photo-movie

71. Photo-movie
Karol tenderizing pork and Kuba and
Piotr(teacher)
Karolina & Dominik & Magda
Magda and Karolina
Karolina, Magda, Kuba peeling potatoes

72. Photo-movie
Pork chop with potatoes
and tomato
pancakes
Alan_with_a_potato
Dominik_preparing_pancake_batter

73. About Polish team
Hi!
My name is Piotr and I teach English in Senior High School No 1 in
Mrągowo, Poland.
I started the e-twinning project “Our cuisine” because my students wanted to learn
something new and get in touch with students from another country.
Thomas from Greece contacted me and we agreed to work on the project together. He
and his students worked really hard and gave my students an incentive to work.
There were 9 students participating in the project:
Karolina, Magda, Alan, Dominik, Karol, Kuba, Piotr,
Paweł and Tomek.
They had fun translating recipes into English and
preparing meals for the movie for our Greek friends.
I would like to thank everyone involved in the project.

74. About Polish team
Advantages of the project:
improvement of language skills
use of various types of software
communication via email and skype
students learnt to look up relevant information
students became integrated

75. Photo-recipes-index
Greek salad
Spinach pie
Octopus
Fried calamari
Tiganites
Saganaki
Easter Pascha
Stuffed eggs
Green salad
Lamb fricassee
Tzatziki
Cheese pie
Uszka
Tuna salad
Cole &
mushrooms
Fish fillet
Beetroot soup
Chicken soup
Souvlaki pita bread
Gemista

76. Photo-recipes-index
Kourabiedes
Vasilopita
Diples
Christmas bread
Rice pudding
Yoghourt & honey
Galaktoboureko
Easter cookies
Vienna cheesecake
Mizeria
Pork chop
Polish pancakes
Bigos
Pierogi
sandwiches
Scrambled eggs