Comenius cookery book

International project COMENIUS
Healthy childhood, beautiful life
2013 - 2015
Comenius
cookery book
www.zssardice.cz
This project has been funded with support from the European
Commission. This publication reflects the views only of the author,
and the Commission cannot be held responsible for any use, which
may be made of the information contained there in.
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Sweet finish from Czech
Dear friends,
we put in your hands a publication of selected recipes. These are
recipes gathered from the participants involved in the Comenius
project Healthy childhood, beautiful life.
Through this cookery book we have become your guests and
it is a nice occasion to introduce ourselves.
We wish all of us to remember the time spent together, when we
will sit with meal cooked by our recipes at home.
ENJOY YOUR MEAL!
.GOD´S GRACE (boží milosti) is a traditional Easter cookies our
grandmothers and great-grandmothers. It is an excellent delicate
sweetness that difficult to find a comparison. Perhaps, if we head
to Spain, they taste like churros, which are made from puff pastry
and fried in oil. They are excellent immediately after frying but
also the next day. Arm yourself with a strong will, because you
hardly resist. The cookies is disappearing at lightning speed from a
dish.
Ingredients:
10 egg yolks
10 spoons white wine
6 spoons milk
4 spoons butter
A bit of sugar
60dkg smooth flour
oil for frying (100% fat)
sugar with vanilla sugar for covering-sugar mixture
Instructions:
1. Mix the egg yolks, the wine, the milk, the butter, the sugar and
the smooth flour and work a fine dough.
2. Rest the dough for a half of an hour.
3. Roll the dough to a thin plate.
4. Core different shapes, in the middle of the shapes make a cut
with a jagger.
5. Fry the boží milosti on both sides on the oil.
6. Put down the fried boží milosti on a napkin to take away the superplus oil.
7. Cover the warm boží milosti in the sugar mixture.
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NOAH’S PUDDING
Ingredients:
2 ½ cup barley/wheat
½ cup kidney beans
½ cup chick peas
½ cup rice
6 cups sugar
½ cup raisins
½ cup dried apricots, washed and
finely chopped
Skin of 2 orange, finely chopped
½ cup black currant
For garnish crushed walnuts, cinnamon and pine nuts
Directions:
In the evening, wash wheat/barley and rice, then place them in a
pot covered with 2 inch of water. Place raisins, dried apricots,
chick peas and kidney beans in different bowls and cover them with
of 2 inch water. The next morning, wash the wheat/barley and rice
and then drain. Place them in a pot, covered with 2 inch water and
simmer it over low heat, till they are soft. Repeat the same procedure with chick peas, kidney beans, raisins and chopped orange
skins in different pots.
Then stir in dried apricots, black currants and all the ingredients
you cooked to the rice and wheat/barley. Stir occasionally with a
wooden spoon. You can adjust the thickness with adding more hot
water. Finally stir in sugar and cook for 5-10 minutes. Transfer the
Noah’s pudding in small bowls or cups. Then, garnish with pine nuts,
crushed walnuts and cinnamon.
Keep Noah’s Pudding in the fridge.
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The Czech cuisine
The Czech republic is a typical central European country. In the
highlands there were food poorer and more modest than in the fertile lowlands near the big rivers.
In many regions traditions and customs are held: feasts, village
fairs, carnivals, saint´s days, fairs, fašanky, Maypole building, pig
stickings, Christmas, Easter,…
These customs don´t do without good food and drinks. That is no
exception, that every family has got its custom practices passing
on from a generation to other one.
The original Czech cuisine is caloric rich with lots of floury and
fatty food. Typical are various kinds of soup balls, fagots, yeast
dumplings and fruit dumplings as a main course or sweets. The typical soups are potato soup, kulajda (with dill and potatoes), lentil
soup, barley soup (from pig sticking), kyselica (with cabbage). The
main course is roasted pork with cabbage and dumplings, roasted
beef with cream sauce and dumplings, roasted duck with cabbage
and dumplings.
The most used kitchen herbs and spices are caraway, marjoram,
libeček, oregano, garlic. The old Czech feast (fair) cannot be without roast duck or goose. The classical Christmas food is fried carp
with potato salad.
Popular cheese - beery and tvarůžky.
Some of the Czech cities are famed by their products:
Pardubice - gingerbread
Spa cities - mineral water, oplatky (sweets)
Karlovy Vary - Becherovka (herbal liqueur).
The most popular drink in The Czech republic is beer (Pilsener) and
plum brandy.
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Czech recipes
ROASTED DUCK
Rinse the cleaned duck, add a little salt on the surface and inside,
caraway seeds and place in a baking dish. Pour a little water and
bake until golden brown on both sides, fattier parts during baking
slightly pierce with a fork. Duck during roasting pour gravies to
less fatty parts dry.
STEWED CABBAGE
800g white cabbage, 1 onion, 40g fat, 1 spoon
sugar, 2 spoons vinegar, caraway, salt.
1. Cut the cabbage to noodles.
2. Mince the onion and put it into a pan with
heated fat.
3. Add the cabbage, the sugar, the salt and the caraway.
4. Cover and stew it to soft and mix from time to time.
5. Before finishing acidify with the vinegar, add the sugar to your
taste.
Place the oil in a skillet and turn heat to high. Fry both sides of
eggplants till they become soft. Do not over fry. Place the fried
eggplants into a Pyrex dish and sprinkle some salt on them. With a
spatula or spoon, smash them lightly to make them softer.
Place ground beef to a skillet and without adding oil cook until it
changes its color. Add the chopped onions and sauté them for 2-3
minutes over low-medium heat. Then add the chopped pepper, tomatoes and salt. Saute for 3-4 minutes and add spices. Spread this
mixture on the fried eggplants. For the sauce, place the warm water, sugar, salt and tomato paste/ crushed tomatoes in a bowl. Mix
them and pour onto the eggplants in Pyrex dish.
Preheat the oven to 375 -400 F (190-200 C) and bake for 18-20
minutes.
Serve Stuffed Eggplants with Ground Beef warm. Also you can
serve it with yoghurt, ayran, cacik and rice.
HOME—MADE DUMPLINGS
400g wholemeal flour, 3 rolls, 1 egg, 2 dl milk, 10g yeast or conditioner dough, salt.
1. Add the yeast to the wholemeal flour, pour the tepid milk with
the mixed egg, salt and work dough.
2. Add the cutted rolls and leave the dough for 40 minutes. (To
rest).
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Turkish recipes
3. Then divide into 2 parts and shape the dumplings.
4. Put into a pan with the boiling and salting water and boil them
20 - 25 minutes.
STUFFED EGGPLANT WITH GROUND BEEF (KARNIYARIK)
Ingredients:
1lb(450-500gr) egg plant
1 cup oil for frying
1 onion, chopped
200 gr (~1/2lb) ground beef, medium
1green pepper, chopped
1tomato, diced / 5tablespoon crushed or diced tomato
½tablespoon salt
¼tablespoon cumin
¼ tablespoon black pepper
Sauce:
3tbsp crashed tomato /1½ tbsp tomato paste
½tablespoon sugar
¼ tablespoon salt
½ cup warm water
APPLE STRUDEL
Wash and peel the eggplants. If they are slim, cut them in half in
length. If they are chubby ,cut them into four slices lengthwise.
Then place them in a bowl and add water to cover the slices. Leave
them in water for 15-20 minutes for better taste. Then take the
slices and dry with a cloth.
How to prepare:
Defrost the puff pastry. Peel the apples, remove the cored and cut
into small cubes, which put into the bowl. Mix apples with cinnamon,
sugar and raisins. Hot the oven to 200 C. The Thawed dough roll
out, sprinkle with breadcrumbs and mixture of apples (about 2 cm
from the edge of the filling). Roll, put the baking paper on the tray,
then wrapped cake, brush with beaten egg. Bake in the pre-heated
oven for 30-40 minutes. Baked strudel let cool. Before serving
sprinkle with powdered sugar.
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Directions:
Italian recipes
ORECCHIETTE WITH TURNIPS TOP
EGGS MOLES — HUEVOS MOLES
There are several ways of cooking this recipe, but they have all the
same base: two spoonfuls of sugar per yolk. Put some sugar into
WHAT YOU NEED :
a dish and double the volume of water to make a very sweet syrup.
Turnip tops
Extra virgin olive oil
Some Garlic
An Anchovy Fillet
Chilli
Pasta
Let it boil at low heat, stirring constantly for sugar to dissolve
properly. Then, let it get cold. After that, start beating the yolks
while adding syrup little by little, in order to mix it while beating
the yolks. Once you have made a cream with it, pour it into individual glasses and put them into the fridge. You can serve it with gofio
in powder form.
How to make it:
Clean the turnip tops, wash them and boil
them with pasta and salt.
Fry slightly the oil, the garlic, the anchovy
Fillet and the chilli. ( sauce)
Drain the turning tops and the orecchiette,
add the sauce and mix everything.
Enjoy your meal!
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Spanish recipes
PUCHERO CANARIO
Put plenty of water into a cauldron and then add: one kilo of beef,
another kilo of pork meat or chicken. Three quarters of a kilo of
chickpeas (put them to soak the night before) a big piece
of sausage (chorizo), one peeled onion, cut in two, two sliced corncobs, salt and a bit of oil. Let it boil until it is all half-cooked, then
add half a kilo of pumpkin, cut into pieces, one chopped courgette,
two carrots, one piece of yam, one handful of green beans and half
a cabbage also cut into pieces. After half an hour, add one kilo of
peeled and whole potatoes and three quarters of a kilo of sweet
CARTELLATE
What you need :
Flour «00»
Extra virgin olive oil
Dray white wine
Honey to garnish
How to make it:
Put the flour on the table;
Add olive oil and white wine;
Mix until you obtain a smooth dough;
Divide the dough into pieces and prepare some puff pastries;
Fold in « U « each strip along the length;
Toll the strips and close the final part well;
Fry cartellate in hot oil; Add honey and serve.
potatoes. Let it all boil until potatoes are done. Then, mash some
saffron, three garlic cloves, salt and two cloves. Put it into the
cauldron, stir it and let it boil once more. Before serving it, let it
settle for a long while.
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7
Polish recipes
GOŁĄBKI
In Polish, this dish is called 'gołąbki', which literally means 'little
pigeons' (probably because of the size and shape of the cabbage
rolls) ;) This recipe has only benefits - it's cheap, nutritious and
delicious. It's the perfect excuse to introduce some international
food to your weekly dinner menu.
Real Polish home cooking makes me feel warm inside :)
Polish stuffed cabbage 'Gołąbki'
Ingredients (to prepare about 16 Polish cabbage rolls)
1 whole head savoy cabbage
700 gr beef and pork mince
100 gr rice
1 large onion, chopped
1 bunch green parsley, chopped
salt, pepper
about 1 l broth (or salted water)
11. 2egg whites to beat the foam and incorporate in the composition of cheese.
Note: I would just put the cheese 1 egg, a little liquid filling
seemed even drier cheese, so do you see.
12. Meanwhile, the dough is ready , take it out on the table and
spread a square sheet (to help with flour), about 3 - 4mm thick.
13. Cut into 16 smaller squares - notice the picture.
14. Put a teaspoon each cheese.
Be careful not to overdo it with stuffing, it will be hard to come
to work and cooking outside.
15. Dial branzoaicele - every square glued opposite corners.
Make sure to place them well because they tend to come off the
baking.
16. They go on a greased oven tray with a little oil.
Carefully with a brush brush them with beaten egg well.
17. Bake in preheated oven at 180 degrees, about 35-40 minutes
until nicely browned.
18. They enjoy warm the whole family - absolutely delicious.
Enjoy!
Quantity: 2 kg (16 pieces)
Preparation time: 60 min
Difficulty: medium
Preparation Total: 120 min
Directions
1. Cook rice in salted water.
2. Put the meat, chopped onion and chopped green parsley into a
large bowl. Add cooked rice, spices and stir well. Put stuffing
aside.
3. Remove core from cabbage and pull off individual leaves.
4. Preheat the oven to 180 degrees Celsius.
5. Next, put leaves for 2 minutes in boiling, salted water (gradually,
1-2 leaves at one time). Drain them and cut away the thick center
stem from each leaf.
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BRANZOAICE POALE—N BRAU
6. Place filling on each of the 16 cabbage leaves and wrap it tight.
Flip the right side of the leaf to the middle, then flip the left
Cottage cheese 250 g Have the cheese May uscacioasa
1 tbsp semolina
Lemon / orange 1 tbsp raisins, optional
side. You will have something that looks like an envelope.
7. Place uglier, individual leaves in the bottom of pot. Next, place
the cabbage rolls on top (closely, next to each other).
8. Pour broth on it and cover with extra cabbage leaves.
1. Sift flour into a deep bowl.
2. Mix yeast with 2 tablespoons of warm milk and 1 tablespoon sugar.
3. Pour over flour yeast bubble bowl and leave for 15-20 minutes to
rise slightly.
4. Then add the remaining milk, 2 eggs, 3 tablespoons sugar, salt,
vanilla.
5. With a spoon mix well composition.
6. Then add the oil, mix.
7. I passed the dough in the bread machine and I put it in simple
kneading mode - same thing can be done simply without the car add a handful of flour and knead the dough until it becomes soft
and elastic.
8. Form a ball of dough with flour to help if needed.
9. I greased a bowl with a little oil and put the dough to rise - covered with towel or plastic wrap. Should be to increase the volume
about 3 times in an hour.
10. Meanwhile prepare the cheese - cheese mix 4 tablespoons sugar
2 egg yolks, vanilla , lemon peel meal and optional. I also added
raisins, is optional.
9. Put a lid on the pot and place in oven. Bake for about 1 hour (until
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cabbage is tender and meat is cooked).
10. Serve with tomato sauce, mushroom sauce or 'plain'. They are
all delicious! ;)
MAZUREK
If you ever wanted to try some traditional Polish cake... here is
your chance! 'Mazurek' is a simple tart with a variety of toppings.
Traditionally served at Easter holidays. This tart is sooo delicious
and easy to make... It now, appears at tables year-round.
'Mazurek'
Ingredients
Tart
0,300 lb cold butter
0,365 lb wheat flour
0,210 lb confectioner's sugar
0,100 lb potato flour
1 teaspoon cold water
Top layer
1 can of cream caramel (0,900 lb)
0,110 lb roasted flaked almonds
paste, garlic and cayenne and let over medium heat stirring constantly for 2-3 minutes until I got a sauce. (Add salt depending on
how salty is red pepper paste).
I poured the sauce over the chicken and mix easily have enough to
cover all the pieces of the chest.
For the white sauce I had to cook chopped garlic with just enough
oil to give it flavor the oil.
I added cream and I left for 1-2 minutes on low heat.
Blue cheese smashed it and then added it and it over cream.
I have left the sauce approx. Heat stirring constantly for 3-4
minutes until the cheese has melted.
I served the chicken with sauce, cheese and cheese dishes.
2 Mmm
ingredients
450 g flour quality
Cow milk 200 ml
50 g fresh yeast
Eggs 5 pcs 2 pt 2 pt dough and cheese and one for oiled
4 tbsp sunflower oil
August 4 tablespoons sugar and 4 in cheese batter
Vanilla 2 pcs
0.5 tsp salt
Directions
1. Heat oven to 180 degrees Celsius (360 F)
2. Mix all your prepared tart's ingredients together using an electric mixer.
3. Prepare 10-inch round layer cake pan (26 cm). Put the bakery
paper on the bottom.
4. Cut off 1/3 of the dough and lay it down. Roll out 2/3 of the
dough and place it on a waiting cake pan. Take 1/3 of dough, roll
it to approximate 0.8 in diameter cylider and dock it using tines
of a fork round on the border of bottom dough.
5. Bake for 25 minutes, or until light golden brown.
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15
Romanian recipes
BUFFALO CHICKEN BREAST WITH CHEESE SAUCE
Ingredient
6. Allow it to cool completely. Place 'mazurek' on a serving plate
and spread the topping (cream caramel) over the top of the cake.
Sprinkle with roasted flaked almonds.
If you don't have a cream caramel or almonds... Don't worry! Here
is the list of ingredients you could use for the top layer:
1. Walnuts, hazelnuts, peanuts (whole, crushed or chopped)
2. Dried fruits (for example: plums, apricots, grapes)
3. Icing or chocolate coating
4. Toffee
5. Peanut-butter
6. Jam
7. Everything you can find in the fridge or kitchen ;)
1 boneless chicken breast
salt
pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
flour
oil for frying chicken
Red sauce:
1 tablespoon chili paste
2 tablespoons tomato paste
50 g butter
1 clove of garlic
1/2 teaspoon cayenne pepper
salt
Cheese sauce:
1 tablespoon oil
1 clove of garlic
4 tablespoons sour cream
100 g blue cheese
You can see like my 'mazurek' looks ;) but you can mix and match
toppings and even create 'pictures' (stripes, checkered pattern)
playing with different ingredients' colours :)
Chicken I cut it into thin strips and long . (About 12 pieces )
I seasoned with salt , pepper, paprika and pepper and I let it rest
15 minutes.
I then passed through flour and I fried in hot oil a few minutes on
both sides until nicely browned.
I then put in a pot and I put it aside.
In a saucepan melt the butter then I put pepper paste, tomato
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11
Portuguese recipes
SPIRITUAL CODFISH
Ingredients:
- 1,2kg of potatoes
- 3 desalted cod steaks
- 2 grated carrots
- 2 medium onions
- 4 cloves of garlic
- 1 bay leaf
- 1dl of olive oil
- 500ml béchamel
- Grated cheese (to taste)
- Salt (to taste)
- Pepper (to taste)
PASSION FRUIT PUDDING
Ingredients
1 packet passionfruit pulp (frozen)
1 can sweetened condensed milk
1 packet orange jelly (not pudding)
1 packet pineapple jelly (not pudding)
2 cups boiling water
1 cup pure orange juice
Preparation:
Dissolve jell-o powder in 2 cups of boiling water.
Add & stir (thawed) passion fruit pulp & orange juice.
Add sweetened condensed milk & stir well.
Preparation:
1. In a pan cook the potatoes and the cod. Leave to boil the cod
about five minutes and place it on a plate. Remove the spines and
the skins and shred it into slivers. Set aside.
2. When the potatoes are cooked, remove them from the pan and
mash them with a fork. Set aside.
3. In a pan, place the olive oil, onions cut into thin half moons, the
chopped garlics, bay leaf, and leave to saute on a low heat about
two minutes. Then add the grated carrots, stir and leave to
saute over low heat about three to four minutes. Add the cod,
stir, and leave to cook for more four minutes.
4. Place the puree along with béchamel, season with salt and pepper, wrap everything well and turn off the heat.
5. Place the mixture in a baking pan and sprinkle with grated
cheese. Place in preheated oven at 180°C about 25 minutes until
brown on top.
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