SMELL! TASTE! SMILE!

Smell! Taste! Smile! You have in your hands a cook-book made in the Comeniusproject ”We all smile in the same language”. In this book you will find recipes from all over the world. Some recipes represent our partnercountries, some represent our families and some are just our childrens favoritefood. What is unique about this book is that families, preschools, schools, chefs and teachers from eight European countries together have created it. Now let's go on a culinary trip around the world where we smell and taste while we all smile together in the same language!

A great THANK YOU to everyone in Iceland, Portugal, Spain, Greece, Cyprus, United Kingdom, Italy and Sweden who made this Cook-book a reality!

ENJOY!

MELTING MOMENTS

Story of recipe: My nanny was a dinner lady and she made these at her school. My mummy loved them so my nanny showed her how to make them. Now my mummy has shown me – I love them! Joe

Ingredients

Way of making—instructions: Pre-heat oven.

115 g soft butter 80 g caster sugar 2 large egg yolks

Prepare baking tray with either grease proof paper or grease. Mix all the ingredients together in a large bowl (expect the oats) to form a soft dough.

140 g self-raising flour

Take a piece and roll into a small ball in the palm of your

50g oats

hands (approximately size of a ping pong ball).

6–10 glazed cherries halved

Roll in the oats, which are in a separate bowl. Place on baking tray and flatten with fingertips. Repeat until mixture is gone. Top with ½ a glazed cherry. Bake for around 25–35 minutes or until golden, at 190°. ENJOY!!

PEANUT BUTTER NOODLES — CHINA Story of recipy:

This recipe came to us in Nóaborg, Iceland from a Chinese family living in Reykjavík and is a part of their everyday cooking. It’s a simple, quickly made and everyone loves it! For variation you can add chicken, tofu and/or vegetable using your imagination.

Ingredients:

Way of making—instructions:

120 ml

chicken broth



8g

minced fresh ginger root

45 ml

soy sauce

50 g

peanut butter

20 ml

honey

10 g

chilipaste

cook until tender according to package directions. Drain. 

egg noodles

1 bundle chopped green onions 30 g

chopped salted peanuts

Combine chicken broth, ginger, soy sauce, peanut butter,

honey, chili paste, and garlic in a small

saucepan. 

Cook over medium heat until peanut butter melts and is heated through.

3 cloves minced garlic 250 g

Bring a large pot of water to a boil. Add noodles and



Add to noodles, and toss to coat.



Garnish with green onions and peanuts.



Enjoy!

FRIED PANCAKES—URUGUAY Story of recipy: This is a traditional recipe from River Plate in Uruguay. It is eaten when you go camping or when you drink Mate (typical infusion). It is round with a hole in the middle, which allow a better cooking. Generally they are savoury eaten, but sometimes they can be eaten with sugar or caramel spread.

Ingredients: Way of making—instructions: 1 kg flour Hot water Olive oil

In a big bowl mix, flour, 2 oil spoons, 1 spoon of salt and 1 spoon of baking powder, stir the mixture pouring tepid water until get a solid batter. Spread the batter using a rolling pin,

Salt

when spread, make a hole in the middle and fried it in hot oil.

1 spoon of baking powder

You can sprinkle some sugar.

SWEDISH PANCAKES—LINDBLAD STYLE Story of recipe: Swedish pancakes are served with jam or fruit, especially lingonberries (or the butter from that fruit) as a dessert with a variety of savory fillings. The usual thin pancakes, called pannkakor, can also be served with whipped cream and jam and are traditionally eaten for lunch on Thursdays with pea soup,.

Ingredients: Recipe (serves 4 persons) 1 cup all-purpose flour 4 Tablespoons sugar 2 large egg

Way of making—instructions: First lightly beat the egg in a medium sized bowl, then add sugar, milk, salt and flour, mix well. Melt the butter in the frying pan (or skillet) then while stirring the mixture add melted butter to it, continue mixing until there are no lumps, don't forget to scrape the sides of the bowl. Once the batter is well mixed, then over medium heat pour just enough bat-

2 cup milk

ter in the pan to cover the bottom of the pan, cook until the top of it is

2 Tablespoon butter - melted

pancake is large and not very 'tough'. I get the spatula underneath the

1/2 teaspoon salt This Recipe makes about 6-8 pancakes.

"dry" then flip the pancake. This takes a fair amount of finesse, as the pancake and make sure that all around the pancake is loose first, then quickly flip it. After the flip, shake the pan a bit to get the pancake flattened out and unstuck from all parts of the pan. Melt a small partial teaspoon (approx. 1/2 tsp) of butter in the pan before starting the next pancake. I usually cook each one for about 30 seconds only after the flip. Slide the finished pancake out onto a dinner plate. I like to roll up 2-3 at the same time with jelly inside. :) Enjoy!

CHEESECAKE –ENGLAND History Its history is ancient and dates back to the time of ancient Greece, where it was served to the athletes during the first Olympic Games. It was a sweet made with sheep's cheese and honey, very substantial, to load the athletes of forces and energies. The first literary reference is to be attributed to Aegimius, author of a text on the art of making cheesecakes. In ancient literature, cheesecake was described as a dessert made with two disks of dough, topped with cheese and honey and flavored with bay leaves (probably used as a preservative). To export this dessert from Greece were the Romans, from there it spread throughout Europe. The more modern version

of cheesecake

takes its cue from the USA. The New York cheesecake is in Ingredients 2 packets of biscuits

fact a typical dessert of the American tradition, prepared with fresh cream cheese.

2 tablespoons sugar 70 grams of butter 4 packs of cheese Philadelphia 1 tube of condensed milk 1 package of cream 2 squeezed lemons and the grated peel of one lemon

Directions Prepare the butter at room temperature. Crumble the biscuits and add them to the butter, to prepare a base on the bottom of a baking dish. Then prepare a cream with cheese Philadelphia, sugar, condensed milk, the cream and lemon trees. Stir until mixture is smooth. Finally, pour the mixture over the biscuit base and refrigerate.

CODFISH CAKES - PORTUGAL

Story of recipe:

Cod is one of the most typical food of the cuisine of Portugal and the Portuguese are considered as the main consumers of the world. This tradition dates back to the consumption of cod sixteenth century and is associated with fisheries and the conservation of fish by salt and sun process, created by Portuguese fishermen. This process allowed preserve fish for a long time and has become one of the main foods.

Ingredients:

Traditionally is the main dish in the Christmas night, cooked in a simply way with potatoes and cabbage.

Until recently were known in 1100 ways of cooking cod. Nowadays many

1 Piece of cod; 5 potatoes; 2 eggs; 1 Sp oil; 1 chopped onion; 1 bunch of parsley; salt and pepper q. b;

more ways are known.

Way of making—instructions: Bake whole potatoes skin and washed thoroughly after 30 to 35 minutes. Cook the codfish in another pan for 10 minutes. Remove skin and bones and shred the cod it. After the potatoes cooked drain them and skin them. Put them in a saucepan over low heat very gently to dry a bit. Then crush them reducing them to a puree.

Bread crumbs;

Meanwhile saute the onion in olive oil. Mix it with potatoes

oil

and shredded cod until smooth. Then add the parsley and beaten eggs a little more kneading. With two spoons to shape the balls and fry them in hot oil

LENTILS WITH RICE—CYPRUS

Ingredients:

Way of making—instructions: 

½ a glass of lentils 3 glasses of water (1 ½ for boiling and 1 ½ for cooking)

water and bring it to the boil for 5 minutes 



2 tablespoons lemon juice

Add the rice, stir and let it cook in low fire. Add the salt



Fry separately the onion in the olive oil. Add it to the cooked lentils

1 onion 3 tablespoons olive oil

Remove the water. Add the other 1 ½ glass of water

3 tablespoons rice (Parboiled) ½ teaspoon salt

After washing the lentils put it into a pan, add 1 ½

  

Finish with the lemon juice. Cover the lentils with a clean towel for 10 minutes Serve with fresh vegetables, olives and yogurt.

PANCAKES—ICELAND Story of recipy: The recipe for these pancakes dates back to the 18th Century and they are supposed to be very thin. In fact, according to legend, experienced housewives made pancakes so thin that they could read the daily newspaper through them! They are very popular dish in Iceland and every housewife has to know how to make them both thin and delicious. Most men are free from this duty! Pancakes are served at family gatherings, receptions after funerals, Christenings and other occations.

Ingredients:

Way of making—instructions:

1 1/4 tbsp butter



Melt the butter in a saucepan and leave to cool



Sift the flour and baking powder into a bowl then add the sugar and

1 cup of flour 1/2 tsp baking powder

salt

2 tbsp of sugar 1/4 tsp salt



2 1/2 cups milk 2 eggs 1 tsp vanilla essence

To make cream pancakes: Cover the centre of each pancake with f.ex.

the dough.



cold), fold in half, and again in half. You should now



To make sweet rolled pancakes:



Heat a frying pan on medium heat and add a little bit of butter or oil if necessary to prevent the dough from sticking to the surface of the pan.



When the pan is hot, pour about half a ladle of dough into the pan and distribute the mixtures as quickly and evenly as possible making it very thin.

Sprinkle sugar. Fold in half. Roll and fold in half again. Enjoy with icecold milk!

Finally add the melted butter and stir until the mixture is light and thin.

have a big puffy wedge. Especially good served with hot cocoa.

Add the eggs and the remaining 1 1/4 cups of milk along with the vanilla essence.

bluerberry or ruhbarb jam, add a couple of tablespoons of whipped cream (pancakes must be

Add 1 1/4 cups milk into the bowl and stir until there are no lumps in



When the pancake is dry on top, it is time to flip it or if you are not feeling that adventurous simply turn using a spatula.



When both sides of the pancake have a golden color, it is ready. Traditionally served with the afternoon coffee

CACHUPA - TRADITIONAL RECIPE FROM CAPE VERDE Story of recipe: Traditional recipe of Cape Verde. Cachupa .Are two types of cachupa in Cape Verde , the rich and the poor. Tradictionaly the rich cachupa is used by people who have better financial conditions , this recipe include a variety of meats and other ingredients that give more flavor to cachupa. In poor cachupa , the fish is used in place of meat , ibecause Cape Verde , fish has a lower cost compared to meat. The poor cachupa is taken by the majority of the population and families usually cook this dish almost every day , mainly Ingredients

farmers .

A pig's foot 2 sweet potatoes 500gr chicken 1 chorizo 1 white sausage 150 gr of bacon 1 black sausage

Way of making—instructions: At eve soaking the beans and corn. The next day bake themselves. Apart cook the meats and bacon in salt water. In another pan Bake up the cabbage leaves cut into pieces, sweet potato, pumpkin cut into cubes and coarsely sliced banana. It takes a pot to boil with onion, chopped garlic cloves, bay leaf

500gr of beef to bake

and parsley.

3 cloves of garlic

Once the onion softens, then add the meat cut into pieces and the

2 small onions

remaining greenery.

1 bay leaf and a sprig of parsley

Season with chilli and add to the cooking water of meat and a bit

2 cuo corn + 2 cuos beans 1 pound beans

of plain water so that the broth is not too strong. Let it boil a bit in low heat.

PESTO History Pesto is a typical sauce of the Liguria, region of in the northern of Italy. Its basic ingredient is basil. The first recipe for pesto is traced back to the nineteenth century. Traditionally pesto is produced with the use of mortar and pestle. Today the pesto that is sold is produced with the blender. The pesto is used to flavor pasta, type trofie and linguine, also the potato gnocchi.

Ingredients 2 cloves of garlic a pinch of coarse sea salt 100 ml Extra virgin olive oil 50 gr. of basil leaves 2 tablespoons (about 30 g) of grated Pecorino 1 tablespoon (about 15 grams) of pine nuts

Directions Put in a blender: Basil; Extra virgin olive oil; Pine nuts; Cheese; Salt; Mix all of these elements And now you can use this sauce for flavoring bread or pasta.

A PONTIAC RECIPE “PONTIAKA OTIA” Story of recipy: “Otia” in ancient Greek means “Ears”. This particular food was named “pontiaka otia” due to the final shape that it gets when it’s all prepared. It looks like a human ear! Ingredients:

Way of making—instructions:



1-2 eggs

In a cooking basin add the yogurt and the baking soda.



1 yogurt cup



1 ¼ teacup of sugar



1/3 wineglass of Greek extra virgin olive oil



1/3 teaspoon baking soda



1/3 teaspoon salt



2/3 tablespoon baking powder



The orange zest from 1 orange



Stir slowly. Some foam will produced. Add the salt and continue with the stirring. Afterwards add the olive oil and the sugar. Continue to stir. Break the eggs. Add the eggs in the mixture and continue the procedure. Rinse and grate the peel of the orange. Add the orange zest in the mixture. Fill a teacup with flour. Add in the flour the baking powder. Add the flour in the cooking basin and start to knead with your hands. Start to add slowly the rest of the flour kneading all the time. Stop to add flour when the dough does not stick in your hands.

All purpose flour (about 4

At the end knead the dough with your hands at least 4-5 minutes in order to homogenize all

teacups)

the ingredients.

1-1,5 cup of vegetable oil or olive

With the use of a knife cut a 2 cm slice from the dough and knead it .

oil

Press the dough with your hands. Cut the dough in pieces of 5 cm diameter. Remove the edges and place them back in the cooking basin. Engrave the center of each piece with the use of a knife. Press the inner part of each piece like the photos in order to take the shape of an ear. Repeat the procedure for all the slices of dough. In the meanwhile set the stove temperature at 6/9. Pour 1 teacup of vegetable oil in a frying pan. Preheat the vegetable oil. When the olive oil is ready set the stove temperature at 4/9. Place each piece in the frying pan. Be fast and fry at both sides. The frying usually takes under 1 minute for each side. When the crust golden brown the frying is over. Place the fried pieces in a dish. You can eat them hot or cold.

VEGETABLE SALAD — POLAND

Story of recipy:

This is a traditional Polish vegetable salad. Nóaborg, Iceland received this recipe from að Polish familiy living in Reykjavík. They make this salad as a part of holiday meals and when meeting with friends.

Ingredients:

Way of making—instructions:

2 medium peeled potatoes 4 medium peeled carrots



Dice all vegetables plus pickles and apples.

4-5 hardboiled eggs



Boil potatoes, carrots and celery for 20-25 minutes.

1/5 celery



Hard-boil eggs, cool and dice.

1/2 chopped onion



Boil potatoes, carrots and celery for 20-25 minutes.

1/2 diced and peeled apple



Mix cooled vegetable dices, chopped onions, diced pickles and apples and eggs in a bowl.

Ca. 500 ml. can of corn Ca. 500 ml. can of green peas 2 pcs dill pickles (cucumbers) 1/2 teasp. mustard



Add mustard and mayonnaise.



Salt and pepper after taste and mix everything.



Served with cold cuts, cheese and bread

mayonnaise after taste salt and pepper

The salad keeps well for 3 days in a fridge.

POYRGOURI—CYPRUS

Ingredients:

Way of making—instructions: 

Place in a pan the olive oil, the chopped onion and the vermicelli. Stir for 2-3 minutes on a medium fire.

2 tablespoons olive oil ¼ of a glass vermicelli 1 medium onion, chopped 1 glass of water



and bring them to the boil 

Add the pourgouri, stir 2 – 3 times



Cover it, bring it to a low fire and leave it to

¼ of a glass tomato juice ¼ tea spoon salt ½ of a glass pourgouri,

Add the water, the tomato juice and the salt

absorb the water 

Take it off the fire , put a towel on top of the pan for 10 minutes. Then serve

CHATSAPOURI—GEORGIA

Way of making—instructions:

In a bowl mix the yogurt with the eggs in butter and Ingredients: dough 700g flour 500g sour yoghurt or alternatively

salt. Gradually add the flour and the yeast have dissolved in a little warm water. Knead the ingredients to homogenize. Leave for 15

2 eggs

minutes to rise.

50g melted butter

Meanwhile mix the filling ingredients in a bowl, other

1 Tbsp salt

than butter.

1 cube yeast stuffing 200g ricotta

Divide the dough into equal-sized balls and roll out on a floured surface using a rolling pin round leaves in a medium size dish.

200g mozzarella

Pour filling on each leaf in the center and a few piec-

600g feta

es of butter and begin to close the dough in our

diced butter

purses. Once closed sprinkle with a little flour at the compound and turn upside down. With a rolling pin to press the SQUARE. Fry in butter on both sides until golden brown.

HONEY CAKE PORTUGAL

Story of recipe: As in other regions, here also used olive oil to make cakes, scones and biscuits, often joining him another traditional ingredient, honey. There are countless recipes and variants of these cakes great popular tradition, both in the village food kitchens, some with origins in convents and monasteries. The origin of convent sweets in Portugal will rise in the fifteenth century. Have been in this period that the sugar has entered the culinary tradition of the convents. The main sweetener until this

Ingredients:

point was the honey, sugar being a common ingredient.

4 tablespoon honey 2 tablespoon olive oil -7 eggs

Instructions Separate the yolks from the whites and beat the egg

-1 Tablespoon of cinnamon

whites until stiff .

-1 Teaspoon of fennel tea

Mix the egg yolks with the sugar. olive oil, honey,

-1 cup sugar -2 cup flour

cinnamon and fennel. Finally joins the flour and beaten egg whites . Bake in oven at 180 º for 40 minutes

ROOSTERBROOD—NAMIBIA Story of recipy:

This recipe came to Nóaborg Iceland from an Icelandic/ Namibian family. They bake this bread during “grilling season” in Iceland. The recipe is a traditional one from the mother’s Namibian home.

Ingredients:

Way of making—instructions:



form a soft dough.

2 kg brown or white bread flour  10 g instant yeast

3 teaspoons sugar

3 teaspoons salt

1 litre (4 cups) lukewarm water

Mix all the dry ingredients and the water and knead to

Cover and leave to rise for about 1 hour to double in volume, and then knead again.



Roll the dough into a long roll about 5 cm in diameter.



Cut into 5 cm slices.



Flatten these slightly and shape into squares.



Grill over slow coals.

Serve with butter, and very good with cheese or jam or even all three.

CHAPATI– PAKISTAN, INDIA Story of recipe: The chapati is the traditional bread of India ( originally from Punjab ) , used especially in North India and East Africa ; the characteristic of this bread is its flat and round, like a flatbread. The chapati does not contain yeast , but only flour , water and salt ; for the preparation of chapati flour is used a semi-integral , essential for the success of this bread . In India , even today, there are people who manually grind the flour

Ingredients

for chapatis , creating a particular mixture , the old recipe which is made up of millet, barley , buckwheat and wheat.

250 gr flour -

The chapati is cooked on a special iron pan called tawa that spreads heat evenly

Whole wheat

( in its absence, we can replace it with a non-stick pan ) . In India it is used to

180 ml Water

prepare each morning a large amount of dough and then eat chapatis , during the

1/2 teaspoon Salt

day, with dishes based on vegetables fish or chicken (particularly suitable for very spicy dishes ) . In the market you can find a preparation suitable for the preparation of chapati , but if you do not find it , you can safely use two pieces of whole wheat flour and

Way of making: Pour the flour into a large bowl, add salt and water. Knead until it forms a smooth ball and homogeneous. Divide the dough into 8/10 balls. Roll the balls in the shape of the disc and cook on high heat in a nonstick skillet

part white flour

PIZZA –ITALY Story of recipe The Margherita pizza is a typical Neapolitan pizza topped with tomato, mozzarella, fresh basil, salt and oil. Tradition has it that in June, 1889, to honor the Queen of Italy, Margherita of Savoy, the chef Raffaele Esposito of Pizzeria Brandi created the Margherita pizza, where the toppings, tomato, mozzarella and basil, representing the Italian flag

Ingredients

Way of making

Flour type 0250 gr

Pour the water into a bowl, add salt and stir the oil emulsion. In an 'other

00 flour 250 gr 1 teaspoon sugar Water 300 ml Salt 10 gr Dried yeast 3.5 g (10 gr fresh) Extra virgin olive oil 20 ml

large bowl sift the flour, add the dried yeast and sugar. Begin to knead with your hands or a fork. Keep close to you a little 'flour and the remaining warm water, which will integrate the dough little by little, until you reach the desired consistency. Continue to knead until dough is smooth and soft but substantial. Cover the bowl with a damp cloth and store in a warm place away from drafts. Wait until the dough has doubled in size (about a couple of hours). Lay the base on the baking sheet and season with fresh tomato and mozzarella, cut into cubes, garnish with fresh basil leaves. Bake in hot oven (250 degrees) for about 15-20 minutes.

RICHMOND : COCONUTS

Story of recipe: Richbond "or" coconuts "are cookies that are prepared in various festive occasions including the celebration of the end of Ramadan.

Ingredients 250 g of sugar

Way of making:

250 g of butter

Mix all ingredients and form into small

5 eggs

balls slightly flattened at the bottom,

250 ml of corn oil 1 packet of yeast 1 pinch of salt Coconut flour orange juice jam

place on baking sheet and bake. After baking and cooling, dip the balls in a bowl full of orange juice, dip in the cookie jar, combine crushed two balls in the side and then roll in coconut!

VILLAGE SALAD—CYPRUS

Ingredients:

Way of making—instructions:

1 tomato, 1 cucumber 1 green pepper



Wash and dry the vegetables

1 medium onion



Cut them into large pieces and put them in a deep bowl

2 pieces of feta cheese 5-6 black olives



Sprinkle with the oregano

3 tablespoons olive oil



Cut the onion into rings, decorate with the

2 tablespoons lemon juice or vinegar ½ tea spoon salt 1 tea spoon oregano

olives and feta cheese 

Add salt, lemon juice or vinegar and olive oil



Serve.

FRIED CHICKEN WITH RICE - COLOMBIA

Way of making—instructions: FOR THE CHICKEN Brown the onion with the chicken (in small pieces)

Ingredients: 500gr Chicken 1 red pepper cut in cubes

Then add half the red pepper, half the green pepper cut in cubes and half of the sweet lemon (make sure it isn’t too sour). Add some curry, cumin and water and fry until the chicken is ready.

1 green pepper cut in cubes

RICE

1 onion

Break the noodles into smaller parts and fry until it’s

2 green onions

dark brown. Add the other half of the red and green peppers and

2 bunches of noodles

the green onion.

500gr basmati rice

Rinse the rice and fry it with the other ingredients.

Curry – cumin

When there is only a little water left, cover the sauce-

1 sweet lemon

When it gets brown, add some water, curry and cumin. pan and the rice is ready.

PINEAPPLE CAKE/BOLO DE ANANAS — PORTUGAL Story of recipy:

Bolo de Ananas is a traditional cake from Portugal. This recipe came to Nóaborg, Iceland from a Portugese family, living in Reykjavík. This is a popular cake in the family, especially with the kids.

Ingredients:

Way of making—instructions: Preheat the oven to 180°C. Grease a round tin. Flour the tin very lightly.

350 g caster sugar

Caramel: Pour half of the caster sugar into a non-stick pan over medium heat and add a couple of teaspoons of water. Heat it until the sugar starts to melt. Swirl the pan around—don’t stir or the sugar will crystallise. Carry on heating and swirling a few times until all the sugar has melted and turned

1 fresh pineapple

golden caramel brown. Watch carefully, it can burn in a few seconds. Pour carefully into the tin, tilting so the caramel covers the bottom. Leave to cool.

4 eggs split into yolks and whites

Peel your pineapple and cut out any eyes. Cut into 1 cm rings, then twizzle out the core. You need about 10 rings. Arrange the rings over the base of the tin, overlapping them as much as possible. Whip the egg whites into soft

200 g unsalted butter

peaks. Cream together the butter and the remaining sugar. Add the egg yolks, beating them in well, then sift in the flour and baking powder. Fold in the egg whites.

200 g flour

Spoon into the tin, over and around the pineapple, tapping the tin on the work surface to settle it in.

1 teaspoon baking powder

Bake for ca. 1 hour, until the top is puffed and beautifully golden. Cool, then loosen the sides with a knife and turn out. Enjoy!

SPINACH-PIE ALBANIA

Ingredients:

Way of making—instructions:

SPINACH-PIE

-Chop the vegetables into small pieces

Ingredients 1kg spinach 6 fresh onions 3 eggs 300gr cheese feta 100gr rice 100gr butter

-Add the eggs and the cheese (cut in cubes) into the vegetables - Mix the rice with a tablespoon of butter and the vegetables. For the dough Stir together flour, vinegar, water and oil.

Olive oil

Leave the dough for half an hour to rest.

For the dough (pastry)

Roll out the dough sheet with a rolling pin.

1kg flour

Grease the dough sheet with butter

1 tablespoon vinegar Salt Water

Put vegetable mixture on the rolled dough sheet Turn the edges of the rolled dough sheet inwards so as to cover up the vegetables

BELGIAN CHOCOLATES

Story of recipe: The chocolate truffle was created by Louis Dufour in 1895. The story says that: that winter he did not have enough chocolate candies in his shop to sell. So he had the idea to make a panache ( in pastry it is a chocolate paste) and to give them the shape of little balls. He also covered them with cacao and this is how the truffle was created.

PAELLA—SPAIN Story of recipy: Paella is a traditional dish from the Mediterranean coast.

Ingredients:

Way of making—instructions:

-Rice (300g)

Pour oil in a paella (pan)

-Squid (300g)

Stir fry shrimps 2 m and set aside

-Green and red pepper (100g)

Stir fry chicken 2m and set aside

-Onion (100g)

Fry onion till brown

-Peas (100g)

Add squid while frying onion

-Tomato (100g)

5m later add tomato and pepper, stir it

-Shrimps (8)

When cooked , put rice and boiling chicken broth, add peas

-Mussels (250g)

Let it boiling for 17 minutes, 5 minutes before finishing add

-Chicken (250g) -Chicken broth (700m)

chicken, mussels and shrimps

POTATO-SALAD - GERMANY

Ingredients

Way of making—instructions:

Potatoes

Boil the potatoes

Cucumber

Peel them, cut them in pieces and put them in a bowl

Onion

Peel and cut in small pieces the cucumber, the onion and

Garlic Olive Oil Lemon Vineger

a little garlic. Add all of them in the bowl. In another bowl pour some olive oil, lemon and vinegar and stir them. Boil them with a little water and some vegetable powder. Stir and pour into the bowl with the potatoes. Add the vegetables and mix all the ingredients together.

PELMENI - RUSSIA

Ingredients:

Way of making—instructions:

1 kg of minced meat

Cut the pastry into round pieces

3 onions

Fill then with minced meat

1kg of flour

Fold them like small boats

1 egg

Boil 'the boats' in a saucepan with 2 kg of water

1 glass of water

Add one laurel leaf, butter and salt (in the water)

Salt, pepper

Serve with yogurt

1 laurel leaf

FOR THE PASTRY

Butter

Put in a bowl 1kg flour, a glass of water, 1 egg, salt and pep-

Yogurt

per and knead all together

HERERO BREAD –NAMIBIA

Story of recipy: The Herero Bread is usually served with coffee or tea or hot soup. Pavaza

Ingredients

Way of making—instructions:

500g bread flour

Instructions

5g yeast

Put all the ingredients in a large bowl and mix until the mix-

5 tbsp sugar 1 tsp salt 25g butter 330ml lukewarm water

ture makes a soft dough. Preheat the oven 50°C for the dough to rise. While the oven is heated, oil the baking pan with margarine or butter. Put the raised dough in the oven and bake at 190°C fir 35 mins or until brown.

QUICHE LORRAINE—FRANCE Story of recipy: A Quiche Lorraine is a kind of salted pie from France Lorraine is a French region, next to the german border.

Ingredients:

Way of making—instructions:

2 eggs

In a large bowl, mix together milk, salt and eggs. Stir in ba-

Milk Salt Cream Bacon Ham Grated cheese Pastry lining, crust pie

con. In a separate bowl, toss cheese, then add to egg mixture. Be sure to mix well. Cover the crust pie with ham. Pour egg mixture into pie crust. Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.

KALOPS Ingredients: • 1 kg of beef, for example, shoulder or chuck (à 1 1/2 kg boneless) • 200 g carrots

Story of recipe:

• 2 yellow onions

Already in the 1700's people made Kalops in the cottages in the country-

• 2 tablespoons of concentrated

side.

veal stock

Kalops was invented when the peasants who handled the animals had

• 2 bay leaves

trouble selling some parts of the meat. The meat people bought was the

• 12 allspice

meat steak, topside that you could directly fry and eat. Remaining the

• 2 tbsp flour • 1 liter of water • butter and oil for frying

front of the animals that contains the chewy meat parts. There was no question that these "non-edible" meat pieces could be discarded when the gain of each animal was low! At the time, our animal farmers the foremost on finding out new dishes.

• salt

They learned that meat brisket or other meat parts that were tough

• pepper

could not fried but it was required that the meat was boiled for a very long time so they were dissolved by itself. That way the meat was so tender that it was going to chew and parts.

Way of making - instructions: 1 Trim the meat and cut it into 3x3 cm pieces. 2 Peel and cut the carrots and onions in about 2 cm pieces. 3 Brown the meat in 1 tablespoon butter and 1 tablespoon oil in a casserole. 4 Add the carrots, onions, veal stock, bay leaves and allspice. Fry a few minutes, stirring occasionally. 5 Sprinkle with the flour and mix well. Pour water to just cover the meat. Add about 2 teaspoons of salt and white pepper to taste. 6th Boil and stir so that it does not stick to the bottom. Skim off. 7 Let simmer with the lid on until the meat is soft, about 11/2 hours. Season with salt and pepper. Serve with boiled potatoes and pickled beets.

PARENE BUTCHY– SLOVAK BUNS Story of recipy: (steamed dumplings with various fillings (jam, plum, curd, poppy) topped with poppy seeds, sugar, butter, sourcream, breadcrumbs or nuts, similar to Austrian Germknödel, and Chinese Baozi buns Way of making—instructions: Dissolve the fresh yeast in warm milk. In a large bowl, mix flour, salt and egg. Then add the yeast mixture. Ingredients

Knead the dough well. If needed, add in more warm milk or flour

Dough

Filling

until the dough is easy to handle.

250ml milk

Prune jam or your

Cover the dough bowl with a clean cloth and put it somewhere warm

12g fresh yeast

favourite flavour jam

(under the bed covers it best).

1 tbsp sugar

on the top of the bun

Leave it there to rise for about 45 minutes. When doubled in size, take the dough out of the bowl and put it on

1 egg 600g flour Pinch of salt

Cocoa

a lightly floured surface. Knead until there are no air bubbles in the dough. Spoon out a little bit of dough and make it into a little square. Fill it with the jam and roll the square into a ball. Fill up the bigger pot with water half way and cover it with clean wet cloth and secure it with a string. Let the steam to cook the buns for 8 minutes. Brush the bun with melted butter and sprinkle with the cocoa. The best light sweet treat ever. Isabella

MOTHAGAM—INDIA

One of the gods in Hindu religion loved this food and that’s how it came popular. Tia

Way of making—instructions:

Ingredients ¾ cup lentils 3 tbsp coconut 1 cup powdered jaggery 1 pinch cardamom powder

For the outer covering 1 – 1 ½ cup water 1 tsp oil salt to taste

1.

Boil gram. When it is cooked drain water.

2.

Mix jaggery and coconut flour and put them aside.

3.

Mix cardamom with flour.

4.

Add in the hot water and make a dough.

5.

Shape and fill the sweet mixture made of jaggery and cocon.

6.

Cover it and steam it in the steamer.

7.

Now the delicious Mothagam is ready!

SPANISH OMELETTE—SPAIN

Story of recipy: The Spanish omelette is a very popular dish, very well known in the Iberian peninsula and other Mediterranean countries.

Ingredients:

Salt Olive oil

Way of making—instructions:

Peel and cut the potatoes in slices. Add oil and fry the potatoes, salt the potatoes. Stir the potatoes occasionally. Beat the eggs in a bowl . Add the fried potatoes into the bowl

5 or 6 potatoes

with the eggs and stir them. Put this mixture in a pan and

8 eggs

cook it, when cook, toss it.

MOUSAKAS —GREECE

Story of recipe: The origin of mousaka is not historically known. Many people argue that it comes from the Persian word "maguma", a combination of lamb and eggplants. The Greek version of mousaka is dated in the 20ieth century. It first appeared in 1910 by the chef Nikolaos Tselementes. The difference lies in the addition of cream and the use of fewer spices.

Ingredients:

Way of making—instructions:

2 onions

Fry the onion with a little olive oil until it gets brown.

1/2 kg of minced meat

Add the minced meat and after a couple of minutes the

Potatoes Eggplants (aubergines) Tomatoes Salt. Pepper, For the crème Flour

tomato, the salt and pepper and let it boil. Fry the potatoes and the aubergines. Cover the baking tin with some oil. Put a layer of potatoes, a layer of aubergines and cover with the mince meat. Add another layer of potatoes. To make the béchamel sauce to cover the potatoes: Put some oil in a saucepan and 5 teaspoons of flour. Stir and add the milk slowly. When it boils, we left it cool and add

½ fresh milk

the eggs, salt and pepper.

2 eggs

It is ready to pour over the layer of potatoes.

Salt. Pepper

COCONUT-RICE— SRI LANKA

Coconut rice (kiribath) is traditionally served on special occasions and can be eaten with either a savoury or sweet accompaniment for example palm syrup. Riana

Way of making—instructions: Ingredients 240 ml

water

480 ml

coconut milk

300 g

short grain rice e.g Arborio

1.

boil in a medium saucepan. 2.

Add the rice and salt, reduce the heat, cover.

3.

Check periodically and add a little water if becoming

2 tsp salt 1 tbsp

Bring the water and 240 ml of the coconut milk to a

dry. butter

4.

Add the remaining coconut milk and bring to the boil.

5.

Place a folded kitchen towel under the lid to absorb the steam and leave to stand for 5–10 minutes.

6.

The Sri Lankan Coconut Rice is usually served cold but can also be eaten hot.

STONESOUP— PORTUGAL Ingredients: ½ kg of red beans • 1 onion • 2 carrots • 1 savoy cabbage • 1 sausage

Story of recipe: A brother walked in public collection reached the door of a farmer but they would not give him anything there. The friar was falling from hunger and said: - I'll see if I can make a stone soup, and he picked up a stone

• 1 bay leaf

from the ground, The farmer and his wife were very curious and asked

• 1 bunch of coriander

him how could he do it…After washing the stone, asked: - If I could bor-

• 2 cloves of garlic • 250 g of beef

row a pot ...- Now , if you leave me for the pot to boil ...- With a bit of grease is that the broth was perfection !- It's a bland shade. Well needs a pebble salt .- Ouch! A piece of meat is that it gave him a grace ! ...They

• 400 g of potatoes

were curious about the stone soup and they brought him everything he

• 60g of chorizo

asked . The broth smelled like it was a real treat . He ate and licked his

• 60 g of black sausage • 800 g pork (ears, feet and bacon) • salt and pepper to taste

lip . Once poured the pot , the stone remained in the background. The people of the house, who had his eyes on him , asked him : - O sir friar, then the stone? - The stone ... wash it and take it with me again.

Way of making—instructions:

Salting meat 24 hours before cooking. Place meats and sausages to cook with a little olive oil, garlic, bay leaf and studded onion. Add potatoes cut into small cubes. Remove in order of cooking sausages and meats. Rectify flavors with pepper, salt, cumin, paprika and chili. Add the meat and then bean already cut. before serving, puts up a sprig of mint , coriander and a wellwashed stone.

MENJAR BLANC—CATALONIA

Story of recipy: Menjar blanc (white pudding) is a typical desert from Reus (Tarragona). Reus is the capital of the Baix Camp region, where we live and we have our school, more precisely in the town of Cambrils. It’s a pudding mainly made of almonds, sugar and milk that was eaten at the beginning of the XIV century as part of a meal to go with the fish or meat. Nowadays it’s a traditional desert that’s usually cooked for Easter. Ingredients:

1/2 l water 200g almond flour

Way of making—instructions:

40g cornflour 1 cinnamon stick lemon skin 100g sugar

Boil the water with the cinnamon and the lemon skin. When it starts to boil, add the almond flour and simmer until it’s soft, then strain with a fine-holed strainer and reserve the strained water to boil again with the cornflour, the sugar and a pinch of salt. Add the almond again and stir until the cream thickens. Put in moulds and cool in the fridge during an hour. Sprinkle some cinnamon powder at the moment of serving and…. Enjoy your meal!

KASSLER AFRICAN Ingredients:

500 g boneless smoked and salted loin of pork • 2 cups of cream • 1 teaspoon curry powder

Story of recipe: Kassler African is one of the favorite-dishes when you ask the children at Jutarums pre-school.

• Juice of one orange

Our chefs gave us this recipe to represent their effort to serve food

• 2 tbsp grated coconut

from all over the world.

• 2 bananas

Enjoy!

Instructions:

1. Slice thinly and put the meat in an ovenproof dish 2. Stir together the cream, curry, squeezed orange juice and mango chutney in a bowl 3. Pour the sauce over the meat and sprinkle the

grated coconut 4. Bake in oven 200 degrees about 20 minutes 5. Peel and slice the banana and place on top of the meat when there are 5 minutes left of baking time. 6 Serve with rice and a good salad

Children, families, teachers and chefs in: Leikskólinn Nóaborg Iceland Dollis infant school United Kingdom Agrupamento de Escolas de Vialonga Portugal Scuola dell'infanzia "P. Guarneri"

1° Istituto Comprensivo di Palazzolo Italy

5th Kindergarten of Thermi. Greece Escola La Bòbila Spain Agios Dometios 2nd Primary School Cyprus Jutarums Preschool Sweden

A great thanks’ to all of you for your participation! Smell! Taste! Smile! And enjoy!