Commanderij College, the Netherlands

Our tradicional recipes…

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Our traditional recipes…

8th grade students from Ravna Gora made the first traditional dish of their region. We chose a winter treat called Mišići. It is a traditional dish that was often made by our grandmothers. The recipe is simple. The smell and taste is divine. We recommend everyone to try to make this dessert and enjoy the meal as we enjoyed it.

“Mišići”

Ingredients:

300 g smooth flour

300 g hard flour

8 dl yogurt

2 eggs

2 bags of baking powder

2 bags of vanilla sugar

4 spoons of sugar

4 spoons of rum

little salt

grated lemon

grated apples

little graisins

“Špek i police”

Favorite foods in winter are bacon and baked potatoes/police. 8th graders brought homemade cured meat products and baked potatoes in class.

Spring is a special time of year in which we make special, traditional dishes. We make one of these dishes at Easter time. We had a special opportunity to make one Easter dish with the author of the cookbook who inspired us in this project. Blažica Sveticki received us in her home and showed us how to make a “nadjev” in bread. We have previously translated the recipe into English and recorded it on this site, and now you can see how you can make that dish.</

Croatian team, students 8th grade and their teacher Žaklina Majetić Mufić

“Fritule”

Every year at school we celebrate the Day under masks. Students are massacred, donuts and fritters/fritule are always on the table. The 8th grade students made their own fritters/fritule.

Ingredients:

2 eggs

4 dl yogurt

4 spoons of sugar

2 packets of vanilla sugar

2 teaspoons of rum

little salt

400g of flour

1 pocket of baking powder

“Dandelion leaves salad”

Ingredients:
If necessary freshly picked dandelion leaves
2-3 boild eggs
young onions
optionally boiled potatoes
a little oil ( pumpkin, olive or vegetable)
salt
vinegar as desired

Preparation:
Young dandelion leaves mix with warm boiled potatoes cut into, add warm boiled eggs and spring onions and spices as desired. If we do not want to give up meat additives, a little fried, finely chopped bacon can be added to this mixture

Homemade dandelion honey

Ingredients:

300 yellow dandelion flowers

half a lemon

1 kg of unrefined sugar

1 liter of water

Preparation:

Put dandelion flowers in cold water. Allow the water to heat up slightly. Remove the mixture from the stove and let it stand overnight. The next day take a strainer and strain the mixture, mix it with sugar and lemon. Put the pot back on low heat and cook for 2-3 hours until it thickens. The density should be between hard and sparse. You will best achieve the desired density by stirring the mixture over low heat all the time. Remove from the stove and let stand overnight.

Once it has set, transfer it to glass jars and seal well. It should be kept in a cool place, preferably in the refrigerator. Shelf life about a year.

In addition to being very healing, it can also serve as a substitute for sugar.

“Stew by grandma Milka”

INGREDIENTS:

1 kg green plants (mangel, kohlrabi, kale, greens, cauliflower)
0.5 kg potatoes
salt, papper, other spice
little bit of garlic
sour cream (optional)

PREPERATION:
Baked green plants in the salt water and melted on a melted maschine, or you can also cut green plants.
Make mashed potato.
Make browned flour add garlic, vegetables, spices, potato and sour cream

“Scrambled eggs with mushrooms”

Ingredients:
0.5 kg of fresh mushrooms
1 tablespoon fat
1 onion
salt
pepper
5 – 6 eggs

Preparation:

Wash and chop half a kilo of fresh mushrooms. Put in a bowl 1 tablespoon of fat and finely chopped onion. When the onion turns yellow, add the mushrooms to it. Add salt and let the mushrooms fry with the onions. When the water from the mushrooms evaporates, remove them to the side, add a little pepper, previously beaten eggs and while stirring, fry briefly until complete (to remain juicy).

Enjoy delicious croatian food!

TURKISH TRADITIONAL RECIPE

RED LENTIL SOUP

Ingredients:

1 medium onion, chopped
1 potato, chopped
1 carrot, chopped
2 tbsp oil
1 cup(200gr) red lentil, washed
6-7 cups hot water
1 tbsp salt

Garnish:
2 tbsp butter
1 tbsp red pepper
A pinch of salt

In a medium sized pot place the oil and chopped onion. At medium heat, saute them and add the chopped carrots and potatoes and saute them for about extra 2-3 minutes. Add the washed and drained red lentils, salt and hot water. Stir well.
Cook until the carrots and potatoes are soft. (Approximately 10-15 minutes in medium-low heat).Then, mix them all with a blender. If it is too thick, you can add some more water and adjust according to your sense of taste.
For the garnish in a small frying pan, place the butter and melt over low-medium heat. When it starts spitting, stir in the red pepper and salt. Then, pour the melted butter and pepper mixture over the soup. You can add some dry mint on top if you like mint. Serve the red lentil soup while still hot, and also add a few drops of lemon juice for a better taste.

ENJOY IT !

TURKISH TRADITONAL RECIPE

MANTI ( TURKISH RAVIOLI)

Ingredients:

3- 3 ½ cups flour
1 egg
2/3 cup warm water
1 tsp salt to taste
Filling:
500 gr. ground beef
1 onion, finely chopped/shredded
½ tsp salt to taste
½ tsp black pepper
For cooking:
8 cups water
1 tsp salt
Sauce:
2 cups yogurt
3-4 cloves of garlic, minced
3-4 tbsp butter/oil
1 tbsp tomato paste/2/3 tsp paprika
Dried mint
Sumac

In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes).
Meanwhile in a plate mix all the filling ingredients and set aside.
Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife as little square pieces. Then place ¼ tsp filling over each square. Then stick the both traverse edges diagonally, by pressing with your finger tips. Do the same procedure for the remaining dough.
For cooking, boil the water in a big pot and add salt. Then add all the manti squares into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Cook over medium heat till manti gets soft (for about 10-15 minutes).
Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute.
Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like).
This recipe makes 6-7 servings.

ENJOY IT !

TURKISH TRADITIONAL RECIPE

ŞEKERPARE (COOKIES WITH SYRUP)

Ingredients:

250 grams butter (at room temperature)
2 eggs

½ cup semolina
½ cup sugar
1 tsp baking powder
1 tsp vanilla extract/powder
3 ½ -4 cups flour
Walnut quarters or almond/hazelnut for top

Syrup:
3,5 cups sugar
4 cups water
1 Tbsp lemon juice

First prepare the syrup by boiling sugar and water for 3-5 minutes. Then, stir in lemon juice and leave aside to cool.

Meanwhile, mix softened butter, sugar, eggs and semolina. Then, add flour slowly and knead at the same time. Add baking powder and vanilla. The dough should be soft and non sticky as cookie dough. Take walnut size pieces and make round ball shapes using your palms. Arrange them over a greased baking tray and press gently over each one sticking a piece of walnut/almond/hazelnut. Bake them in a preheated 350F (180C) oven until they turn light brown for about 20-25 minutes.
Pour the cooled syrup over hot Sekerpares right after taking them out of the oven. Leave the Sekerpares inside the syrup for at least 4-5 hours before serving.

ENJOY IT!

TRADITIONAL WINTER RECIPE : PUMPKIN DESSERT

SAKARYA-TURKEY

Dilek HAYMANA

TRADITIONAL SPRING RECIPES

SAKARYA – TURKEY

Dilek HAYMANA

https://www.thinglink.com/scene/1443723418053640195

Primary School of Kalo Chorio-Greece

BOULOGNE BILLANCOURT, FrancuskaCollège Jean Renoir

RECIPE 1: “Galette des rois”

· Preparation time: 15 minutes

· Cooking time: 40 minutes

· For 6 people

· 2 pâtes feuilletées or readymade puff pastry

· 100g ground almonds

· 75g caster sugar

· 1 egg

· 50g soft butter

· 1/4 teaspoon vanilla extract

· 1/4 teaspoon almond extract

· 1 pinch salt

· 1 egg yolk to glaze

· 1 small charm (or a dry kidney bean la fève)!

Directions

1. Preheat the oven to 210°C (thermostat 7).

2. Place one pâte in a tart mould and prick it with a fork.

3. Mix all the ingredients (ground almonds, sugar, eggs, soft butter and almond extract) together in a bowl.

4. Pour the mixture over the pastry making sure to include the charm (it is best to put it on one side of the cake to minimise the chances of landing on it with the knife when cutting the cake).

5. Seal the cake with the second pâte and weld down the edges.

6. Using a knife, decorate the dough with drawings and glaze with the egg yolk (dilute it with a little water, if necessary).

7. Pierce the top with some small holes to allow air to escape (otherwise it may swell and dry out).

8. Bake for around 30 minutes. (Check the cake at about 25 minutes to see if it is done but do not worry if you end up cooking it for 40 minutes)

RECIPE 2 Brioche des rois

· Prep Time: 2 hours 30 mins

· Cook Time: 25 mins

· Total Time: 2 hours 55 mins

· Yield: 8-10 servings

Ingredients

For the pre-dough:

· 1/2 cup (12 cl) milk

· 0,5 oz (15g) fresh yeast

· 1 1/4 (150g) cup flour

For the dough:

· 2 1/4 cups (270g) flour

· 1/2 teaspoon salt

· 1/4 cup (50g) sugar

· 2 large eggs

· 1 cup (240g) butter, softened at room temperature

· Orange zests

· 1 Tablespoon rum

· 1 Tablespoon orange flower water

For decoration:

· 1 bean (hidden in the cake)

· 1 yolk

· 1 Tablespoon milk

· 2,5 oz (70g) candied fruits

· 1/2 cup (100g) pearl sugar

Instructions

1. For the pre-dough: warm the milk (at 86°F). Pour the milk into the bowl of a stand mixer and dissolve the yeast. Add the flour, mix quickly, and let set for about 1 hour, covering the bowl with a tea towel.

2. For the dough: pour the remaining flour on top of the pre-dough, then add the salt, sugar, and beaten eggs. Knead the dough in the bowl of a stand mixer (or by hands) for about 5 minutes on low speed, and 5 minutes on medium speed.

3. Add the diced butter, softened at room temperature, the orange zest, and the rum. Mix again for 5 minutes, until smooth and elastic. If not, add a little bit of flour.

4. Cover the bowl with a tea towel and leave for 1 more hour at room temperature, until double in size.

5. Preheat the oven to 350°F (180°C). Form a bowl with the dough and flatten it with your hands onto a lightly floured surface into a circle of about 8-10 inch (20-30 cm) in diameter.

6. Make a hole in the center of the dough with the help of your finger, then gradually expand the center hole, slightly chalking the edges to prevent the dough from sticking. Do not forget to hide the bean inside the dough, from below the dough, closing the edges around.

7. Transfer the dough onto a baking tray covered with parchment paper, then brush with the egg and milk mixture. Sprinkle some candied fruits and pearl sugar.

8. Bake for about 25 minutes, or until the kings cake is golden brown. Tips: you can place a glass in the center of the cake while baking, to keep a regular shaped circle.

Cookies in just 11 minutes…

https://drive.google.com/file/d/1EYas6W4_r5uCTXaPqWSIPZOIYnQOYilw/view

School 130, Odesa, Ukraine

On of the most famous Georgian food is cold khinkali as a Georgian dumpling.

The fillings of khinkali vary with the area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, pepper and saly.

the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses different herbs and also  Mushrooms, potatoes, or cheese may be used in place of meat.

Nicosia, CiparThe English School Nicosia