Cookery Book (pdf 6,2Mb)

COMENIUS MULTILATERAL PROJECT
2011-2013
First Real European School Cultural Olympics
(FRESCO)
The project First Real European School Cultural Olympics
(FRESCO) has been founded with the support from the European
Commision.
This material reflects only the view of the authors, and the
European Commision cannot be held responsible for any use
which may be made of the information contained.
COOKERY
BOOK
PROJECT MEETING IN ROMANIA
28.11.2011-3.12.20
Summary
Project description .......................................................pag. 3
German kitchen
Roulades with red cabagge............................................pag. 4
Potato pancakes with chunky apple sauce.....................pag. 5
Herrencreme.....................................................................pag. 6
Finnish kitchen
Pyttis.................................................................................pag. 7
Grandma’s berry pie, shortcrust pastry...........................pag. 8
Cinnamon rolls.................................................................pag. 9
Dutch kitchen
Hutspot...............................................................................pag. 10
Pea soup with sausages..................................................pag. 11
Semolina pudding with lemon and red fruits sauce.......pag. 12
Romanian kitchen
Meatball soup.................................................................pag. 13
Romanian grilled minced meat roll................................pag. 14
Romanian walnut sponge cake.......................................pag. 15
Turkish kitchen
Aşur.................................................................................pag. 16
Manti...............................................................................pag. 17
Sarma..............................................................................pag. 18
2
19
SARMA
İçindekiler:
1/2 kilo tuzlu asma yaprağı
2 su bardağı pirinç
2 tane kıyılmış soğan
1 küçük bardak zeytinyağı
Tuz
1 tatlı kaşığı kuru nane
1 tatlı kaşığı kırmızı biber
1 tatlı kaşığı kara biber
Bir avuç kuş üzümü
Bir avuç fıstık
Bir çimdik şeker
2 fincan kıyılmış maydonoz
1 adet dilimlenmiş limon
Yapılışı:
1. Kıyılmış soğanları zeytinyağında az pişirin.
2. Pirinci yıkayın ve bir kaseye koyun.
3. Pirince tuzu, kuru naneyi, kırmızı biberi,karabiberi,
kuş üzümü,fıstık ve şekeri ilave edip karıştırın.
4. Pişmiş soğanları ve kıyılmış maydonozu da ekleyip
karıştırın.
5. Masaya yaprakları yayın.
6. Resimde görüldüğü
gibi,karışımdan koyarak
yaprakları sarın.
7. Sarmaları bir tencereye
dizin.
8. Kalan yağı üzerine koyun.
9.Sarmaya yeteri kadar sıcak
su ilave edin.
Dilimlenmiş limonları üzerine dizin.
10.Su kaynadığında sıcaklığı
azaltıp 20 dakika daha
çekmesini bekleyin.
11.Piştikten sonra yarım saat
soğumaya bırakıp öyle servis
yapın.
SARMA
Ingredients:
1/2 kilo salty grape leaves
2 glasses of rice
2 onions chopped
1 small glass of olive oil
Salt to taste
1 teaspoon of dried mint
1 teaspoon of red pepper flakes
1 teaspoon of black pepper
A handful of dried black
currants
A handful of pine nuts
Pinch sugar
2 cups of chopped parsley
1 sliced lemon
Method:
1. Chop the onions and fry in half in the olive oil.
2. Rinse the rice. And place in a bowl.
3. Add to the rice the salt, dried mint, red pepper
flakes, black peppers, dried black currants, pine nuts,
sugar and mix.
4. Add the chopped parsley and fried onions and mix
well.
5. Spread the leaves on a
table and fill with rice.
6. Wrap all of them as in the
picture above.
7. Put all of them in the
saucepan.
8. Pour the rest of the olive
oil on it.
9. Add enough boiling water
to cover the sarma.
Put the sliced lemon on top.
10. When it’s boiled reduce
the heat and simmer for 20
minutes until the rice is
done.
11. Turn off the heat and
leave to rest in the pot for
half an hour before serving.
18
FIRST REAL EUROPEAN SCHOOL
CULTURAL OLYMPICS
(FRESCO)
The Comenius multilateral project “First Real European School Cultural Olympics” is
a project created by 5 schools, coming all over Europe.
Inspired by the Olympics which will take place next year in London, the project wants
to appraise the experience exchange among students and teachers from different European
countries: Germany, Finland, Holland, Romania and Turkey.
The main goal of the activities implied by the development will be to build bridges
linking the schools representing the countries mentioned above and create opportunities for students and teachers to discover real European values.
Throughout the two-year project time span the students and teachers will have a great
chance to become familiar with different customs and traditions, discover important cultural
personalities, inspirational people and works in the field of music and sport, from the countries involved in the project and improve their computing abilities. As the language of communication during the progress of this project is English the main benefits of participants will
be the improvement of their communicative skills in English.
The activities included in the project will be performed in parallel in each country and
the participants will have the opportunity to present the results of their work during the project meetings which have been scheduled by the representatives of the countries involved in the
activities.
3
Rouladen
mit Rotkohl
Zutaten:
4 Rouladen
3 Teelöffel Senf
2 Zwiebeln
1 Kopf Rothkohl
1 Großer Apfel
50g Öl
250g Hackfleisch
1 grüner, 1 rote Paprika
4 Gewürze:
-salz
-pfeffer
-Paprika, edelsüß
-Zucker
-Essig
-Gewürznelken
Wie man Rouladen mit Rotkohl macht:
Als erstes klopft man die Rouladen, wie ein Steak
flach, dann würzt man sie mit Salz, Pfeffer und Paprika. Danach muss man den Senf auf die Rouladen
verbreiten.
Wenn man das mit den anderen drei Rouladen
gemacht hat bratet man sie in Öl, würzt das Hackfleisch, und tut ungefähr die Hälfte von den Zwiebeln
und die Hälfte vom den gewürzten Hackfleisch dazu.
Dann bindet man sie zusammen, oder tut ein Spieß in
sie hinein.
Man brät die Rouladen auf allen Seiten bei einer
hohen Temperatur, bis sie eine gute braune Farbe
haben.
Dann dämpft man die klein geschnittenen Paprikas
und die übriggebliebenen Zwiebeln in einem Topf
mit 200 ml Wasser. Wie viel Zeit das braucht, hängt
von dem Topf ab, in dem man die zutaten dämpft. In
einem normalen Topf dauert es anderthalb Stunden,
in einem Schnelltopf dauert es aber nur 30 Minuten.
Wenn die Rouladen fertig sind würzt man die Sauce
und bindet sie vielleicht ein bisschen mit Mehl.
Man schneidet die Äpfel und den Rotkohl in kleine
Stücke, fügt zwei Teelöffel Zucker und Essig dazu
und dämpft dies 40 Minuten in einem Topf mit drei
Teelöffeln Wasser, bis der Rotkohl eine lila Farbe
hat.
Dann probiert man es, vielleicht muss man noch
etwas Zucker und Essig hinzufügen.
Dazu schmecken am besten Semmelknödel oder
Kartoffeln.
Roulades with
red cabbage
Ingredients:
4 roulades
3 tablespoons mustard
2 onions
1 head red cabbage
1 large apple
50 g oil
250 g ground beef,
1 green, 1 red pepper
4 spices:
-salt
-pepper
-Paprika, sweet
-sugar
-Vinegar (herbal - / white balsamic vinegar)
-clove
Making roulades using red cabbage
First you knock the roulades like a steak, then you
spice them with salt, pepper and paprika und after
that you put the mustard on it.
When you have done that with the other three
roulades you roast them in oil, then spice the
ground beef and put approximately half of the
onions and half of the ground meat on the roulades.
Then you tie them up or put a spit in the roulades.
Roast the roulades at a high temperature on all
sides, so that they get a good brown colour. Stew
the small sliced paprika and the remaining onions in
a pot with 200 ml water. How much time that needs
depends on the pot in which you put the ingredients. In a normal pot it needs one and a half hour,
but in a pressure cooker it only takes 30 minutes.
After the roulades are ready you spice the sauce and
maybe bind it with some flour, if necessary.
Cut the apple and the red cabbage into small pieces,
then add two tablespoons of sugar along with the
vinegar and the clove and stewed with three tablespoons of water in a pot. Do this for about 40 minutes until the cabbage has a purple colour. Then
taste it. You might add some vinegar and sugar. The
tastiest side dishes are bread dumplings.
4
MANTI
İçindekiler:
550 gram un
3 çorba kaşığı un
2 yumurta
2 bardak su
2 küçük soğan
1/3 demet maydonoz
250 gram kıyma
1 büyük domates
6 kaşık margarin ya da
tereyağı
1/2 kaşık acı biber
1/2 kaşık karabiber
6 baş sarımsak
500 gram yoğurt
Yapılışı:
1. 1/3 fincanı ayırıp,geri kalan unu geniş bir kaba
koyun.
2. Unun ortasını çukur yapıp,yumurtaları kırın ve
tuzu ekleyin.
3.Yavaş yavaş 2/3 fincan su ekleyip katı bir hamur
yoğurun 7-8 dakika daha yoğurduktan sonra hamuru
ikiye ayırıp üzerine nemli bir bez örterek,hamuru 10
dakika dinlendirin.
4. Bu arada kıyılmış soğan,kıyma,maydonoz,tuz ve
biberi bir kapta bir araya getirin.
5. Çalışacağınız yüzeyi unlayın ve ilk parça hamuru 1
mm kalınlığında açın
6. Eşit parçalara ayırdığınız hamura 1er kaşık iç koyun.
7. Hamuru rahat kapatmak için su ile ıslatın
8. Parmaklarınızı kullanarak,resimdeki gibi mantıyı kapatın.
9. Tuz eklenmiş geniş bir tencerede suyu kaynatın ve
kaynayan suya mantıları ekleyin. Mantılar su yüzeyine
çıkana kadar 15-20 dakika kaynatın.
Sos ve servis
1. Bu arada yıkayıp kuşbaşı doğradığınız domatesi
tereyağında biraz soteleyin;
2. Soyduğunuz ve iyice ezdiğiniz sarımsağı yoğurda
ekleyerek kıvamlı bir sos yapın.
3. Servis yapmadan önce, tabağa koyduğunuz mantının
üzerine önce sarımsaklı yoğurt sonrada domates koyarak
servis yapın.
MANTI
This recipe is known under the same name in
the various regions of Anatolia Originally from
Central Asia, mantı are considered a main dish and not a
first courseThey can be served with their cooking liquid
or drained and served with a sauceHere nothing is
wasted: if the cooking water isn't used, it's saved and
serves as the base for a soup
In the Bolu region, yogurt and tomato sauce are replaced by a mixture of dried cheese and chopped walnutsHalf a teacup full of dried cheese is combined with
2 teacups of chopped walnutsThe mixture is served on
drained manti and everything is drizzled with melted
butter In other regions, tomato sauce is replaced with a
mixture of melted butter seasoned with paprika that has
been heated briefly in the skillet
Ingredients:
550 g of flour
3 tablespoon of salt
2 eggs
2 glasses of water
2 small onions
1/3 bunch parsley
250 g ground meat
1 large tomato
1/2 spoon of paprika
1/2 spoon pepper
6 cloves of garlic
6 spoon of butter or margarine
500 g yogurt
Method:
1. Sift the flour into a large bowl, setting aside 1/3 cup
2. To the rest, add 1 spoon ofsalt Mix well and make a well
in the center Place the eggs in the well
3. Make a firm dough, gradually adding 2/3 cup water Continue kneading for 7-8 minutes, then divide the dough in half
and let rest for 10 minutes covered with a damp cloth
4. Meanwhile, combine the finely chopped onion, meat,
parsley, 1/2 spoon of salt and pepper in a bowl
5. Sprinkle your work surface with flour Roll out the first
piece of dough to a 1 mm thickness
6. Place 1 spoonful of filling at regular intervals on the dough
7. Brush the dough between the filling with water
8. Using your fingers, seal the mantı by pressing around each
mound of filling
9. Bring some salted water to a boil in a large pot; add mantı
and cook for 15-20 minutes, until they rise to the surface
Sauce and serving
1. Meanwhile, wash and chop the tomato; sauce for a few
minutes in the butter; add the paprika;
2. Peel the garlic and crush in a mortar; add the yogurt and
mix well to make a smooth sauce
3. Just before serving, place mantı in a serving platter Pour on
the garlic-yogurt sauce and garnish with the tomato sauce
17
AŞUR
İçindekiler:
3 su bardağı aşurelik buğday
1/2 su bardağı nohut
1/2 su bardağı kurufasulye
1/2 su bardağı kuru üzüm
5-6 adet kuru incir 5-6 adet
kuru kayısı
2-3 dilim kıyılmıs portakal
kabuğu
6 fincan şeker
1 su bardağı iri çekilmiş ceviz
yada fındık içi
bir çimdik tarçın
bir çimdik tuz
YAPILIŞI:
1. Nohut ve kuru fasulyeyi 1 gece önceden aynı
kapta ıslatın. Daha sonra suyunu süzüp, düdüklü
tencereye aktarın. Üzerini iki parmak geçecek şekilde soğuk su ilave edip 30-35 dakika kadar kaynatın.
2. Buğdayları güzelce yıkadıktan sonra suyunu
süzün. Sıcak su ile akşamdan ıslatın. Bir tencereye
aktarın. Buğdayların üzerine dört parmak geçecek
şekilde soğuk su ile yumuşayana kadar kaynatın.
3. Kayısı, üzüm ve inciri güzelce çöplerini ayıklayın ve yıkayın. Kayısılar ı tavla zarı büyüklüğünde doğrayın. Bir tencereye kayısı ve üzümleri
aktarın ve bunların üzerlerini iki parmak geçen
soğuk su ile 10-15 dakika kadar kaynatın.
4. Büyükce bir tencereye kaynatılmış nohut ve fasulyeyi, buğdayı ve portakal kabuğu ve kuru meyvaları sularıyla beraber aktarın. Suyu yeterli değilse
yeterince kaynamış su ilave edin.
5. Tencerenin altını orta hararetli ateşe getirin. Kaynamaya başlayınca şekerini ilave edin. (Şekerin
miktarını kendi damak zevkinize göre ayarlayabilirsiniz.)10-15 dakika kadar daha kaynatın.
6. Altını kapatın. Tavla zarı büyüklüğünde doğranmış incirleri ve yer fıstığını ilave edin. Bir çimdik
tuz katın ve karıştırın. (koyu kıvamlı bir aşure
isteyenler bu noktada 1 su bardağı soğuk su ile inceltilmiş 1 çorba kaşığınışasta ilave edebilirler)
7. Tarçın ve cevizi servis tabaklarına koyduktan
sonra üzerine serpin.
AŞUR
Ingredients:
3 cups of wheat
1/2 a cup of chickpeas
1/2 a cup of beans
1/2 a cup of sultanas
5-6 dried figs and 5-6 dried
apricots
2-3 slice of orange peels
6 cups of sugar
1 glass of walnuts or hazelnuts
2 teaspoons of cinnamon
1 teaspoon of salt
Method:
1. Wash wheat chickpeas and beans.
Soak the wheat in a pot overnight and soak the chickpeas and beans in a second pot overnight.
2. Dice orange peels and add into the wheat with 10
cups of water boil on low heat until the wheat is soft,
boil the chickpeas and beans together in a separate
pot.
3. Add the chickpeas and beans with their stock to the
wheat pot and boil everything together for a while.
4. Add in sugar and continue cooking then add in sultanas and chopped apricots.
5. Add in diced figs stir and lower the heat let cook for
10 minutes and then remove from heat, cover and let
sit for half an hour.
6. Pour into serving bowls while still warm let cool
and then sprinkle crushed walnuts or hazelnuts and
cinnamon on top.
16
Kartoffelpuffer mit
Apfelmus
Kartoffelpuffer/
Reibeplätzchen:
· 1 kg Kartoffeln
· 2 Zwiebeln
· 2 Esslöffel Stärkemehl
· 1/4 Esslöffel geriebene
Muskatnuss
· Öl
· eine Prise Salz
1. Schälen und reiben
Sie die Kartoffeln und
quetschen Sie so viel
Flüssigkeit wie möglich
aus.
2. Geben Sie nun das
Stärkemehl, die
Muskatnüsse und ein wenig Salz zu den Kartoffeln.
Stellen Sie alles zur Seite.
3. Erhitzen Sie eine Pfanne und geben Sie Öl auf
den Boden, möglichst viel da sonst der Kartoffelpuffer hängen bleibt.
4. Wenn das Öl heiß ist rühren Sie noch einmal das
Kartoffelgemisch. Danach geben Sie einen
gehäuften Esslöffel (es ist besser ein bisschen mehr
zu verwenden) in die Pfanne und drücken ihn platt
zur einer Art platten Frikadelle. Schütteln Sie die
Pfanne leicht um das Anhaften von unten zu verhindern. Nach ca. 3 Minuten oder wenn Sie sehen, dass
der Puffer braun sind, drehen Sie sie vorsichtig.
5. Drehen Sie sie immer und immer wieder, bis sie
braun genug für Sie sind. Das entscheidende ist
danach die Plätzchen richtig von der Pfanne zu
lösen.
6. Legen Sie die fertigen Kartoffelpuffer nun auf
Küchenpapier, damit das Fett ein wenig aufgesaugt
wird.
Apfelmus:
· Äpfel
· Zucker
1. Schälen Sie die Äpfel und entfernen Sie die
Kerne.
2. Kochen Sie die Äpfel mit ein bisschen Wasser.
3. Geben sie so viel Zucker wie Sie mögen dazu
Potato
Pancakes with
Chunky Apple Sauce
Potato
Pancakes:
· 1 kg potatoes
· 2 onions
· 2 tablespoons starch
flour
· 1/4 tablespoons
ground nutmeg
· oil
· Pinch of salt
1. Peel and grate potatoes and onions.
Squeeze out as much
liquid as possible.
2. Add starch flour, nutmeg and salt. Stir well
and set aside.
3. Heat up a pan. Cover the bottom of pan with oil.
You will need quite a bit or the potato pancakes will
stick.
4. When the oil is hot, stir the potato mixture again
and place a heaped tablespoon of it the pan, pressing it down with a spatula immediately, forming a
patty (it is better to use a bit more). We would recommend only placing up to three patties in the pan.
Slightly shake the pan to prevent the patties from
sticking to the bottom. After about three minutes or
when you see that the patties are starting to brown,
carefully flip them over.
5. Turn them over and over again until they are
brown enough for you. The crucial part for them to
stick together and not on the bottom really is the
first turn.
6. Lay them out on paper towels to soak up some of
the fat.
Apple Sauce:
· Apples
· Sugar
4. Peel the apples and remove the cores
5. Cook the apples with a little bit of water
6. Add as much sugar as you like
5
Herrencreme
Zutaten:
· 1 Päckchen Puddingpulver, Vanille
· 400 ml Milch
· 250ml Sahne
· 3 EL Weinbrand
· 1 Päckchen Schokoladenraspeln
Herrencreme
Ingredients:
· 1 packet blancmange powder, vanilla
· 400 ml milk
· 250ml cream
· 3 soup spoons rum
· 1 packet chocolate sprinkles
Cooking:
First, cook the blancmange powder with milk (look at
the instructions on the packet). Put the custard in the
fridge, until it is cooled.
During this time, whisk the cream until it is very stiff.
After that, the cool custard must be stirred and then
the chocolate sprinkles put on the top.
Spoon the stiff cream on the top of the Herrencreme.
Put it in the fridge for one or two hours.
Cozonac cu
nucă sau mac
Ingrediente
Aluatul:
800 gr. faină, 100 gr. margarină, 50 gr. ulei, 150 gr.
zahăr, 40 gr. drojdie, 500 ml. lapte, 4 gălbenuşuri, o lingură griş, o linguriţă rasă de sare;
Mod de preparare:
Se pun drojdia şi o linguriţă de zahăr în jumătate de
pahar de lapte călduţ. Se amestecă şi se pune deoparte
să crească. Se cerne făina într-un vas adânc. Peste ea se
toarnă drojdia crescută şi se amestecă. Se topeşte mar-
Zubereitung:
Als erstes den Vanillepudding mit der Milch nach Anweisung kochen. Diesen erkalten lassen und in der
Zwischenzeit Sahne sehr steif schlagen.
Der erkaltete Pudding wird mit einem Handrührgerät
aufgeschlagen, der Weinbrand darunter gerührt und
die Schokoraspeln werden
darauf verstreut. Die steif geschlagene Sahne wird mit
einem Löffel darunter gezogen. Alles für ein bis zwei
Stunden in den Kühlschrank.
Romanian
Walnut
SPONGE CAKE
Romanian cozonac is a slightly sweet yeast-raised egg
bread, similar to hoska, that is traditionally eaten for Easter,
Christmas and New Year's. Bulgarians call this bread kozunak. It's considered the Italian panettone of the Romanians.
When the cozonac dough is filled with farmers cheese, it
becomes a pasca, similar to a Polish kolacz.
Ingredients:
· 2 1/2 tablespoons + 3 1/2 cups all-purpose flour
· 1/2 cup +1/2 cup + 1/4 cup milk
· 1 package active dry yeast
· 4 large egg yolks
· 3/4 cup superfine sugar
· 4 ounces light or dark raisins
· Zest of 1 lemon
· 4 ounces melted butter
· 1 tablespoon dark rum
· 1 teaspoon vanilla extract
· 1 tablespoon canola oil
· 1 ounce walnuts (optional)
· 1/2 cup confectioners' sugar (optional)
Preparation:
6
garina împreună cu uleiul şi se amestecă cu faina.
Se adaugă gălbenuşurile frecate cu sarea, zahărul ,
grişul şi la sfârşit se adaugă laptele călduţ amestecând
tot timpul, să nu se facă cocoloaşe. Se frământă şi se
bate până apar bule de aer. Aluatul se presară cu faină,
se acoperă cu un şervet şi se pune deoparte să crească.
Prepararea umpluturii de nucă: Se pun la fiert apa şi
zahărul. Când fierbe se adaugă nuca măcinată şi se
fierbe puţin. Se stinge focul şi se adaugă romul. Se lasă
să se răcorească. Prepararea umpluturii de mac se face
la fel ca cea de nucă cu deosebirea că în loc de rom se
pune coaja de lămâie rasa.
Prepararea cozonacului: Se pune multă făina pe masa
de lucru,iar mâinile se vor da prin făină tot timpul. Aluatul crescut se răstoarnă pe masă, se împarte în două. O
jumătate se întinde cu mâna de mărimea tipsiei, peste
ea se întinde umplutura de nucă, se rulează şi cu grijă se
pune în tipsia bine unsă. La fel se procedează cu
cealaltă jumătate care se umple cu mac. Se ung cozonacii cu gălbenuş de ou , se mai lasă să crească în tipsie cca. 10 min., se pun apoi în cuptorul încălzit în
prealabil. Se coace la temperatura de 180-200 grade
cca. 45-6o min. Se scot când sunt rumeni. Se scot calzi
din tipsie şi se pudrează cu zahăr când sunt reci.
· Scald 1/2 cup milk and stir in 2 1/2 tablespoons flour
until smooth. Let cool 10 minutes.
· Heat another 1/2 cup milk just until lukewarm. Do not
scald. Place yeast in a small bowl and pour lukewarm
milk over, stirring until dissolved. Add yeast mixture to
flour paste and beat until large air bubbles appear. Cover
and let rise at least 15 minutes.
· Heat the remaining 1/4 cup milk to lukewarm. Do not
overheat. Pour into a warmed large bowl or bowl of a
stand mixer. Add, stirring after each ingredient, the egg
yolks, sugar, raisins, zest, yeast mixture and flour. Knead
about 10 minutes by machine or 15-20 minutes with buttered hands while still in the bowl, adding butter as necessary to achieve a nonsticky, pliable, moist ball of dough. It
will probably take about 3 ounces of butter. Save the rest.
· Add rum, vanilla and oil and knead another 2-3 minutes.
Cover bowl with greased plastic wrap and let rise until
doubled. Punch down and with hands dipped in some of
the reserved melted butter, knead another 5-10 minutes.
· Heat oven to 350 degrees. Coat a 10- to 12-inch round
pan that is at least 3 inches deep with cooking spray.
Using buttered hands, twist the dough and place in the
pan. Cover with greased plastic wrap and let rise until
dough reaches the top of the pan.
· Mix 1 large egg yolk with 1 tablespoon cold water
and brush top of dough. Sprinkle walnuts and a few
raisins on the dough, if desired. Bake 1 hour or until
toothpick tests clean or an instant-read thermometer
registers 190 degrees.
· Remove from pan and cool on wire rack. If you
wish, while the cake is still hot, sprinkle with confectioners' sugar and walnuts.
15
Mititei
Ingrediente:
pentru compoziţia de mititei avem nevoie de 1/2 kg
de carne de vacă grasă de la ceafă (sau amestecată cu
carne de porc),
1 linguriţă de piper, un vârf de cuţit de bicarbonat sau
1/2 pahar mic de sifon,
1 linguriţă de cimbru,
1 căpăţână de usturoi,
Sare
piper.
Romanian
Grilled
Minced Meat
Roll
PYTTIS
6 – 8 keitettyä kylmää perunaa
300 g kypsää lihaa tai makkaraa
2 sipulia
2 rkl voita tai öljyä
suolaa
valko- tai mustapippuria
persiljasilppua
4 kananmunaa
Meat is one of the main elements of
most Romanian but other popular
ingredients include potatoes, beans
and different other vegetables.
Ingredients:
1/2 pound ground beef meat
1/2 pound ground pork meat, with fat
1/2 pound ground mutton meat
1/4 teaspoon baking soda
2-3 garlic cloves
some ground pepper
juniper berries and caraway
2-3 tablespoons meat broth
salt
Directions:
Preparare compoziţie de mititei:
Carnea se trece de trei ori prin maşina de tocat şi se
amestecă cu sare, piper, bicarbonat sau sifon şi cimbru. Separat, se prepară usturoiul pisat, amestecat cu
2-3 linguri de apă.
Îl strecuraţi şi amestecaţi zeama cu tocătură de
carne şi condimente, după care o
lăsaţi 2-3 ore la rece.
Luaţi cu linguriţa cantităţi
potrivite şi formaţi mititeii,
rulându-i cu palmele umezite cu
apă.
All ingredients are mixed thoroughly
in a large bowl. The bowl is then put in the refrigerator and left until the next day. With wet hands, take tablespoons of mixture and shape into rolls,
approximately two to three inches long and one inch
thick. Before placing on grill, grease rolls with oil.
Cook for seven minutes on each side over medium
flames
14
PYTTIS
(A Finnish leftover stir-fry)
6-7 boiled potatoes
1 -2 onions
250 g sausage or leftover meat
butter or margarine
salt
1 Fried egg/ person
1. Kuori perunat ja leikkaa
ne sekä liha mahdollisimman pieniksi kuutioiksi.
Hienonna sipuli.
2. Ruskista perunat ja sipuli
tilavassa paistinpannussa.
Paista lihakuutiot erikseen
ja yhdistä sitten peruna-sipuliseokseen. Mausta suolalla ja pippurilla ja
kuumenna.
3. Paista jokaiselle ruokailijalle muna. Sirottele persiljasilppu pyttipannun
pinnalle ja nosta päälle paistetut munat.
1. Peel the potatoes and cut them into small cubes.
2. Chop the onion and dice the sausage/meat.
3. Fry the onion till the colour is a light brown yellowcolored. Heat up the other pan for the eggs.
4. Add the potatoes and sausage and keep frying them.
5. Start frying the eggs on the other pan.
6. Add salt and pepper
according to your own
taste.
7. Serve dish with fried
eggs and salad.
7
Grandma's
MAMMAN
berry pie,
MARJAPIIRAKKA shortcrust pastry
Pohja
100 g margariinia
½ dl sokeria
muna
2 dl vehnäjauhoa
1 tl leivinjauhetta
Täyte
3 dl marjoja
2 dl kermaa
½ dl sokeria
1 rkl vaniljasokeria
1 muna
1. Vaahdota rasva ja sokeri.
Lisää muna ja jauho-leivinjauheseos.
2. Sekoita tasaiseksi taikinaksi. Painele taikina piirakkavuoan (Ø 26 cm)
pohjalle ja reunoille.
3. Levitä marjat päälle.
(Ripota halutessasi marjoille
hiukan sokeria.) Sekoita
muut täytteen aineet keskenään ja kaada marjojen
päälle.
4. Paista 200° asteessa noin 30 minuuttia.
Base:
100 g margarine or butter
1/2 dl sugar
1 egg
2 dl plain wheat flour
1 tsp baking powder
Filling:
3 dl berries
2 dl creamy soured milk
1/2 dl sugar
1 tsp vanilla extract or vanilla
sugar 1 egg
1. Preheat the oven to 200° C.
Assemble a round pie dish
(diam. 8-9 "), the ingredients
and equipment.
2. Grease the pie dish
3. Mix the flour and baking
powder together. At. Put the
margarine or butter and sugar
in a separate bowl and beat
with an electric whisk.
5. Add the egg and whisk well.
6. Add the flour/baking powder into the foam. Fold In
evenly.
7. Put the pastry on the bottom and sides of the pie dish.
8. Mix the filling ingredients together. Pour into the pie
dish.
9. Bake in the centre of the oven 25-30 minutes.
8
Ciorbă de
perişoare
Ingrediente
3 morcovi (cca 400 gr)
1 gulie (cca 100 gr)
1 rădăcină pătrunjel (cca 150 gr)
1 felie ţelină (cca 50 gr)
1 ceapă mică (cca 50 gr)
30 ml ulei
8 costite porc (sau oase porc)
1 lingură sare
1 lingură vegeta
1 ardei mic verde
2 roşii
1 lămâie (sau sare de lămâie sau borş)
Amestec perişoare
700 gr carne tocată de două ori
1 ceapa medie
120 gr orez cu bob lung
1 linguriţă sare
1 linguriţă piper
1 lingură făină
10 fire pătrunjel
2 ouă
Preparare
· Toate zarzavaturile se curăţă şi se dau pe răzătoarea
mare. Se pun la călit în ulei într-o oală mare.
· Când se înmoaie un pic se pun costiţele (sau oasele) deasupra şi se acoperă cu apa (cca 3.5 l apa). Se adaugă sarea
şi vegeta.
· Se toacă mărunt din cuţit ardeiul şi roşiile şi se adaugă şi
ele în supă. Se fierbe totul cu capac cca 45 minute.
· Cât timp fierbe supa faceţi perişoarele ţinând cont de următoarele:
- carnea tocată e bine să fie fără multă grăsime.
- carnea se trece de două ori prin maşina de carne, trebuie
să fie foarte fină.
- orezul pe care-l folosiţi să fie perfect uscat; îl puteţi pune
direct din pungă sau dacă obişnuiţi să-l spălaţi, îl aşezaţi
într-o strecurătoare la loc călduş şi-l lăsaţi să se ususce
perfect; e unul din secrete pentru ca perişoarele să nu se
împrăştie în oală.
· Ceapa se dă şi ea prin maşina de carne sau o daţi pe răzătoarea mică. Pătrunjelul se toacă mărunt.
· Într-un bol amestecăm toate ingredientele pentru perişoare şi frământăm bine.
· Cu mâinile tot timpul umede formăm perişoare de dimensiunea unei nuci.
· Când e fiartă costiţa din supa putem pune perişoarele,
una câte una în supă, având grijă să le aşezăm pe toata
suprafaţa oalei, nu le înghesuiţi într-un loc. Lasaţi la fiert
la foc mediu cca 10 minute. Perişoarele fierte vor urca la
suprafaţă. Cât timp fierb perişoarele spumaţi supa.
· După 10 minute, stingeţi focul, puneţi capacul la oala şi
lăsaţi să se răcească supa. Când s-a răcorit dregeţi cu
sucul de lămâie (sau sare de lămâie sau bors) după gust
· Serviţi cu smântână alături şi presărată cu pătrunjel tocat.
Meatball
soup
Romanian cuisine is known for its emphasis on soups, the
favorite being a meatball
soup called "ciorbă de perisoare" (pronounced chore-ba
de perry-shwar-eh).
Romanians divide soups into two main categories: "supa"
and "ciorba", the latter referring to recipes that have a dis-
tinct sour flavor to them.
This recipe is a "ciorba", pretty easy to make, and it takes
about 40 minutes from start to finish.
Ingredients:
1 lb of minced meat
(ground chicken or pork are an alternative)
5 celery sticks
2 potatoes
2 tomatoes
1 green bell pepper (or red)
1 1/2 small onions (or a big onion)
2 eggs
1 cup of white flour
3 tbsp tomato sauce
1 lemon
salt
1 tbsp oil
a bunch of fresh parsley
12 cups of water
13
Griesmeelpudding met
citroen en rode
vruchtensaus
Ingrediëntenvoor 1 pudding:
- 1 litermelk
- 1 of 2 citroenen (zie tips)
- 85 gramgriesmeel
- 100 + 25 gram suiker
- 1 kleinkaneelstokje
- 250 ml rodevruchtensap
- snufjezout
- evt. 1 vanillepeul (zie tips)
Benodigdheden:
- Puddingvorm van ca. 1 liter
Bereiden pudding:
Semolina
pudding with
lemon and red
fruits sauce
Ingredientsfor a pudding:
- 1 liter of milk
- 1 or 2 lemons (see tips)
- 85 grams semonlina
- 100 + 25 grams sugar
- 1 small cinnamon stick
- 250 milliliters red juice
- pinch of salt
- if necessary. 1 vanilla pod (see tips)
Requirements:
- Pudding shape of about 1 liter
Prepare pudding:
1. Was de citroengoed en snijdt van de langekanteenkapjeaf van ongeveer 4 cm. Ditstukjeschil is later nodigvoor
de saus.
2. Raps de rest van de citroenschil en doe dezesamen met
de melk en eensnufjezout in een pan met dikkebodem.
Breng de melkaan de kook en laatdaarnanog 5 minutendoorkoken op zachtvuurondervoortdurendroeren.
3.Meng het griesmeel met 100 gramsuiker en voegditmengsel toe aan de melk. Laat het mengsel op laagvuurnog 7 minutendoorkoken tot eendikke
pap.Roerregelmatig.
4. Spoel de puddingvormgoedom met koudwater. Giet nu
de pudding in de vorm en laatgoedafkoelen en minimaal
3 uuropstijven in de koelkast.
1. Wash the lemons well and cut the cap off one long side
about 4 centimeter. This piece of skin needed later for the
sauce.
2. Raps the rest of the lemon and place it along with milk
and pinch of salt in a heavy saucepan. Bring the milk to
boil and let boil for 5 minutes after that on low heat, stirring
constantly.
3. Mix the semolina with 100 grams of sugar and add this
mixture to the milk. Let the mixture over low heat for 7
minutes to cook until a thick paste. Stir frequently.
4. Rinse the pudding mold well with cold water. Pour the
pudding into the mold and allow to cool and at least 3
hours in the fridge.
1. Doe het vruchtensapsamen met het stukjecitroenschil,
het kaneelstokje en de 50 gramsuiken in een pan. Brengaan de kook en laatnog 5 minutendoorkoken.
2.Meng de eetlepelaardappelzetmeel met 5 eetlepelsvruchtensap. Roer tot een glad papje.
3.Roer het zetmeelpapje door het vruchtensaus en roer toe
eengebondensausontstaat.
4.Laat de sausafkoelen
1. Put the juice along with the piece of lemon peel, cinnamon and 50 grams sugar in a pan. Bring to the boil and
cook for 5 minutes.
2. Mix the tablespoon potato starch 5 tablespoons juice.
Stir until a smooth paste.
3. Stir the starch paste by fruit sauce and stir to a thick sauce.
4. Let the sauce cool.
Bereidensaus:
Prepare sauce:
Serve:
Serveren:
1. Keep the pudding mold briefly in a bath of warm water.
If desired, make the top of the pudding gently from the
edges with your fingers.
2. Place a plate on the pudding mold and turn the board and
the pudding at the same time. Let the pudding out of the
pudding mold guide.
Tips:
- The pudding is hard from? It may help to shape the pudding very light to be greased with a little oil. Rinse the pudding from still well with cold water before it gives the
pudding.
- Also delicious with vanilla. Leave a halved vanilla pod to
the milk boil.
Before the meal there will clear your remaining the black
seeds from the pods and stir it well with milk.
- More lemon flavor, use 2 lemons, this could easily have
the pudding.
Gemaakt door: Lotte Verduyn. 12
- Houdt de puddingvormkort in eenbadje van warm water.
Maakeventueel de bovenkant van de pudding voorzichtig
los van de randen met je vingers.
- Plaatseenbord op de puddingvorm en draai het bord en
de pudding tegelijkom.Laat de pudding voorzichtiguit de
puddingvormgeleiden.
* Serveer de pudding met de rode bosvruchtensaus.
- komt de pudding moeilijkuit de vorm ? Het kanhelpenom de puddingvorm heel licht in tevetten met eenbeetjeolie. Spoel de vormdanalsnoggoedom met koud
water voordat je de pudding erinschenkt.
- Ooklekker met vanille. Laateengehalveerdevanillepeulmeekoken met de melk. Voordat het griesmeelerbijgaatschraap je de overgblevenzwartezaadjesuit de peul en
roer je dezegoed door de melk.
- Meer citroensmaak: gebruik 2 citroenen, ditkan de pudding makkelijkhebben
Tips:
Korvapuusti
2 ½ dl
25 g
3/4 tl
1 dl
1 tl
n. 7 dl
100 g
maitoa
hiivaa
suolaa
sokeria
hienonnettua kardemummaa
vehnäjauhoja
margariinia tai voita
Täyte:
50 g
margariinia tai voita
n. ½ dl sokeria kanelia
Voiteluun
munaa
Pinnalle:
Raesokeria
1. Liuota tuorehiiva kädenlämpöiseen maitoon, jos
käytät kuivahiivaa lämmitä maito hieman lämpimämmäksi.
2. Lisää taikinanesteeseen suola, sokeri ja kardemumma.
3. Jos käytät kuivahiivaa, sekoita se pieneen määrään
jauhoja ja lisää taikinaan.
4. Lisää jauhoja koko ajan alustaen, älä kuitenkaan
koko jauhomäärää kerralla.
5. Lisää loppuvaiheessa pehmeä rasva ja lisää vielä
tarvittaessa jauhoja. Alusta taikina tasaiseksi ja kimmoisaksi.
6. Anna kohota lämpimässä paikassa hyvin peitettyinä
kooltaan noin kaksinkertaiseksi.
7. Kauli taikina noin 30x60 cm:n suuruiseksi levyksi.
8. Levitä levylle pehmeä rasva ja ripottele päälle sokeria ja kanelia.
9. Kääri levy rullaksi, jätä saumakohta työpöytää vasten.
10. Leikkaa rullasta vinottain paloja, jotka ovat leveämmältä puolelta noin 3 cm ja kapeammalta noin 1
1/2 cm.
11. Nosta palat leivinpöydällä pystyyn niin, että kapeampi puoli tulee ylöspäin. Paina molemmilla
peukaloilla pullan päältä aivan pohjaan asti venyttäen
samalla peukaloilla taikinaa
ulospäin.
12. Anna kohota pellillä leivinpaperin päällä hyvin peitettyinä lämpimässä paikassa.
13. Voitele leivonnaiset munalla ja ripottele päälle raesokeria.
14. Paista 225 asteessa uunin
keski- ritilätasolla 10-15 minuuttia.
CINNAMON
ROLLS
Basic sweet yeast dough:
2,5 d/ milk
25 g fresh yeast
1 dl sugar
1 tsp salt
2 tsp coarsely crushed cardamom seeds
1 egg
100 g butter, softened
7- 8 dl flour
Filling:
softened butter sugar
cinnamon
1 egg for glazing
sanding sugar for garnish
Dissolve the yeast in the lukewarm milk. Add the sugar,
salt, cardamom and egg and mix well. Add the flour and
butter, mix and knead until the dough is elastic and starts
coming away from the side of the mixing bowl. Cover the
bowl tightly and let the dough rise in a warm, draft-free
place until doubled in size.
Roll out the dough into a rectangle, about 35 x 50 cm in
size and less than 1/2 cm thick. Spread a thin layer of butter evenly on dough and sprinkle generously with sugar
and cinnamon.
Starting with the longer side, roll up the dough into a very
tight cylinder, like a Swiss roll. Cut up the dough roll into
triangular pieces. Press down with the side of your hand
on every piece as shown in figure 4, to make a crease at
the centre so that the sides will spread out a bit. Plate the
pieces on a raking tray covered with baking paper.
Cover the cinnamon rolls with towel and let rise
until doubled in size. Glaze the rolls with
lightly beaten egg, sprinkle sanding sugar
and bake at 225°C for 10 - 12 minutes, or
until golden brown
and done.
9
Boerenkool
met worst
Watheb je nodig:
Ingrediënten:
1 rookworst, 125 g Spekblokjes,
1 kilo aardappels, 600 g
boerenkool (gesneden), snufjezout, snufjepeper, 4 eetlepelsmelk, 2
eetlepelsboter,juspoederBereiding (ca. 30 min.) 1. Schil en snijd
de aardappels in stukken. Was de
boerenkool. 2. Breng de aardappels in eenruime pan met zout en
ruim water aan de kook. 3.
Voegna 5 minuten de boerenkool
toe en leg hierop de rookworst (in plastic).
Laatallesnog ca. 15 minutenkoken. 4. Bak de
Spekblokjes in eenkoekenpan bruin en knapperig. 5.
Maakondertussen de jus volgens de gebruiksaanwijzing en voeg de gebakkenSpekblokjesaan de jus toe.
Prik of de aardappelsgaarzijn. 6. Als de aardappelsgaarzijngiet het vochtaf. Voeg de melk en boter toe en
stamp ereenstamppot van. Breng op smaak met zout
en peper. 7. Snijd de rookworst in plakjes. Serveer de
boerenkool met de worst en de jus.
Informatie over boerenkool:
Boerenkool met worst Boerenkool is eentraditioneelHollandsgerecht met alsbelangrijkstebestanddeelboerenkool, datwordtaangevuld met aardappels.
Boerenkool met worst is de meestgegetencombinatie
van dezestamppot. Van boerenkoolwordtgezegd, datdeze het bestegedijtalsereersteennachtvorstoverheen is
gegaan. Dat is ook de redenwaarom de
boerenkoolvaak pas wordtgeoogst en gegetenna de
eerstenachtvorst. De stamppotboerenkool met worst
wordtvaak op eentraditionelewijzegegeten, waarbijer
in het midden van de stamppoteenkuiltjewordtgemaakt, waarin de jus wordtgegoten. De worst, die bij
de stamppotboerenkoolwordtgepresenteerdkaneenrookworstzijn, maar erzijnookmensen, die de
voorkeurgevenaanboerenmetworst. Erkunnenaanvullingen op het gerechtkomenzoalsmosterd en erkunnenuitgebakkenspekjesaan de
stamppotwordentoegevoegd. Verderkunnenbij de
boerenkool met worst bijgerechtjesgegetenwordenzoalsaugurk of zilveruitjes.
Hutspot
(6 persons)
Erwtensoep
met worst
These are the ingredients you need to make a good
DutchHutspot.
In English `Hutspot’ is
called hodgepodge.
2 pounds carrots
1 pound onions
2 pounds potatoes
50grams of lean bacon.
1 smoked sausage.
How to make
hutspot?
Peel and wash 2 pounds potatoes. Cut the bigger ones
in four and the smaller ones in half. Put them in a pan
with lightly salted water. And cook them. The you cut
the carrotsand do it in the pan with the potatoes and
last you cut the onions. Throw them in the pan and let
them boil together with the rest 20 minutes.
Now you can start with the nicest job of mashing the
ingredients.Boilthe sausages5min andcook the bacon
fat within 15 min. Finally when ready they can be
canbe servedwith thestew. Enjoy your hutspot and bon
appetite!
We Dutchare realstew lovers
Sauerkraut with sausages (Zuurkool met worst)
Kale andsausages (Boerenkool met worst)
Endive stew (Andijviestampot)
Hodgepodge (Hutspot)
BereidingswijzevoorOudHollandseErwtensoep
Erwtensoepbehoort tot de zeeroudegerechten en is eentypischemaaltijdsoep. Over de erwten die gebruiktwordenzijn de meningennogaleensverdeeld. De eengeeft de
voorkeuraanspliterwten, de anderaanheleerwten. Vaststaatdat de helegroeneerwt de soepeenwatpittigeresmaakgeeft, terwijlspliterwtensnellerbinden.
Pea soup with
sausages
Preparation for old Dutch pea soup
Pea soup is one of the older dishes and it is a typical
meal soup. There is a bit of a disagreement about the
peas that have to be used. The first person prefer to
use split peas, but the second person prefer to use
other peas. It is sure that the green peas give the soup
a more spicy flavour, but the split peas bind faster.
In ditreceptkomtiedereenaanzijntrekken. Over de groenten die erinthuishoren is iedereen het weleens (hoewelernogweleenseenaardappelwordttoegevoegdom het
bindentebevorderen), en dat de basis uitvarkensvleesmoetbestaan is eenuitgemaaktezaak. Laat de
erwten en spliterwten ten minste 12 uurweken in ruim
water (langer mag ook!). Gooi het weekwaternietweg,
maar zetdaarin de erwtensamen met vlees en spek op het
vuur. Breng de massageleidelijkaan de kook en houd de
soepongeveert 2 uurtegen de kook aan. Schuimregelmatigaf.
Voeg toe: zou (of 1 of 2 bouillontabletten), de gewassen,
in stukkengesnedenprei en selderijknol, laatallesnogeenuurtjedoorsudderen op laagvuur. Haal met de
schuimspaanvlees en spekuit de soep. Haalallebotten en
botjeseruit en doe het vleesterug. Snijd het spek in
plakken, verwijdereventueel het zwoerd en doe het
spekweer in de soep of bewaar het om het later bij de
soep op roggebroodteserveren. Wrijf de heleerwten met
eenhoutenlepeltegen de wand van de pan fijn. Laat de
soep op laagvuurdoorsudderen en voorkom door regelmatigroerendatereenkorst op de bodem van de pan
ontstaat.
Roer, als de soepbijnaklaar is en de massamooi glad en
smeuïg, de fijngesnedenbladselderijerdoor. Daarmee
mag u best flinkroyaalzijn.
Uwoudhollandseerwtensoep is nu klaar.
This recipe is something for everyone. About the vegetables everyone agrees. And that the base is made of
pork is a done deal. Let the peas rest in water for at
least 12 hours (longer is good to). Don’t throw away
the water, but put the peas, the meet and the bacon in
it and put it on the fire. Let it all kook and keep it for
two hours about 100 degrees. Skim regularly.
Add: one of two broth tablets, the vegetables and the
potatoes and lat everything boil for about an hour.
Thenremove the bones from the meat. Rub the peas
against the edge of the pan fine. Let the soup kook for
a while on a low temperature. Stir regularly to prevent
that the soup will burn. Now add the celery.
Your old Dutch pea soup is ready now!
You can serve sausages and rye bread with the soup.
Laat de rookworsten in eenapartpannetje
met water wellen. Vooralnietkoken!
Is de worst klaar, snijd hem dan in plakjes en
voeg die naarverkiezing toe aan de soep, of
geefze apart op het bord.
10
Geefbijerwtensoeproggebrood. Datkunt u
besmeren met boter en danbeleggen met het
in plakkengesnedenspekuit de soep of met
de rookworst. U kuntookkiezenvoorbeleggen met katenspek. Dat is weleen extra
aanschaf, maar het resultaatloont de kosten.
11