recipes from back to the future

BACK TO THE FUTURE

Grundtvig Project

2012-2014

COOKING BOOKLET PHOTO ALBUM

This recipes collection is the result of the culinary

experimentations and tasting during the two-year-meetings of the

Long Life Learning Project "Back to the future". It collects some

of the dishes savored with pleasure and in joyful company in the

different places where our group met. Taranto, Budapest,

Matosinhos, Rostock, Viladecans, Stei will recall so many sweet

memories, among which the dishes prepared with love and tasted

sitting at big tables talking, laughing, singing and dancing. These

recipes are part of those beautiful moments lived together.

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Grundtvig Project 2012-2014: Back to the future page 1

Semolina pudding

with plum sauce Semolina pudding is an easy done and very tasty dessert. Quickly done with just a few ingredients,

.

Preparation

Ingredients:

Semolina pudding: 1 liter milk 150 g semolina teaspoon salt 3 tablespoon sugar teaspoon lemon zest 1 tablespoon butter

Plum sauce 500 g plums

cup water or applejuice teaspoon cinnamon

1. Wash the plums and cut into small pieces (careful of purple fingers!)

2. Boil them in water or juice with cinnamon and sugar for 20- 30

minutes.

3. Heat the milk, add salt and sugar. When the milk is boiling, take from the stove and stir the semolina in. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Remove

from heat, stir in lemon zest and butter.

Pour into serving dishes. Chill before serving and add the plums. Enjoy!

Preparation time: 30 minutes Cooking time: 30 minutes

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Grundtvig Project 2012-2014: Back to the future

recipe from Vogtland (Germany)recipe from Vogtland (Germany)recipe from Vogtland (Germany)recipe from Vogtland (Germany)

A A A A StollenStollenStollenStollen is a fruit cake containing dried fruit and is a fruit cake containing dried fruit and is a fruit cake containing dried fruit and is a fruit cake containing dried fruit and

often marzipan and powdered with often marzipan and powdered with often marzipan and powdered with often marzipan and powdered with icing sugar. The icing sugar. The icing sugar. The icing sugar. The

cake is usually made with chopped cake is usually made with chopped cake is usually made with chopped cake is usually made with chopped candied fruit candied fruit candied fruit candied fruit

and/or dried fruit, nutsand/or dried fruit, nutsand/or dried fruit, nutsand/or dried fruit, nuts, almonds, almonds, almonds, almonds and spices. Stollen and spices. Stollen and spices. Stollen and spices. Stollen

is a traditional German cake, usually eaten during is a traditional German cake, usually eaten during is a traditional German cake, usually eaten during is a traditional German cake, usually eaten during

the Christmas season, when it is called the Christmas season, when it is called the Christmas season, when it is called the Christmas season, when it is called

WeihnachtsstollenWeihnachtsstollenWeihnachtsstollenWeihnachtsstollen or Chor Chor Chor Christstollen.riststollen.riststollen.riststollen.

PreparationPreparationPreparationPreparation MMMMakingakingakingaking the doughthe doughthe doughthe dough

Sieve the flouSieve the flouSieve the flouSieve the flour into a bowl, mix yeast and lukewarm milk and give r into a bowl, mix yeast and lukewarm milk and give r into a bowl, mix yeast and lukewarm milk and give r into a bowl, mix yeast and lukewarm milk and give

this inthis inthis inthis in the middle othe middle othe middle othe middle of the flour, put some sugar and flouf the flour, put some sugar and flouf the flour, put some sugar and flouf the flour, put some sugar and flour on the side r on the side r on the side r on the side

and cover the bowl and let rise dogh.and cover the bowl and let rise dogh.and cover the bowl and let rise dogh.and cover the bowl and let rise dogh.

After that mix all the remaining ingredients and knead thoroughly After that mix all the remaining ingredients and knead thoroughly After that mix all the remaining ingredients and knead thoroughly After that mix all the remaining ingredients and knead thoroughly

the dough. Form a stollen and cover this for 45 minutes with a towel.the dough. Form a stollen and cover this for 45 minutes with a towel.the dough. Form a stollen and cover this for 45 minutes with a towel.the dough. Form a stollen and cover this for 45 minutes with a towel.

BakingBakingBakingBaking

Then you must heatThen you must heatThen you must heatThen you must heat the ovthe ovthe ovthe oven at a temperature of 25en at a temperature of 25en at a temperature of 25en at a temperature of 250 0 0 0 dedededegreesgreesgreesgrees (fan(fan(fan(fan----

assisted 230 C)assisted 230 C)assisted 230 C)assisted 230 C) When you put a bowl with water into the oven the When you put a bowl with water into the oven the When you put a bowl with water into the oven the When you put a bowl with water into the oven the

stollen stollen stollen stollen cantcantcantcant dry out.dry out.dry out.dry out.

Reduce baking temperature when you put it in and bake it for 50Reduce baking temperature when you put it in and bake it for 50Reduce baking temperature when you put it in and bake it for 50Reduce baking temperature when you put it in and bake it for 50----60 60 60 60

min with 16min with 16min with 16min with 160 agrees0 agrees0 agrees0 agrees (fan(fan(fan(fan----assisted oven 140 C)assisted oven 140 C)assisted oven 140 C)assisted oven 140 C)

After baking After baking After baking After baking you wrap the stollen into greasyou wrap the stollen into greasyou wrap the stollen into greasyou wrap the stollen into greaseeeeproof paper for two proof paper for two proof paper for two proof paper for two

weeks.weeks.weeks.weeks.

Before you can eat itBefore you can eat itBefore you can eat itBefore you can eat it,,,, butter it and besprinkle it withbutter it and besprinkle it withbutter it and besprinkle it withbutter it and besprinkle it with icing sugaricing sugaricing sugaricing sugar....

Enjoy!Enjoy!Enjoy!Enjoy!

Ingredients:Ingredients:Ingredients:Ingredients: 750 g flour, 150 g sugar,

185 g butter,

110 g margarine, 225 ml milk, 1+1/2 cube of

yeast,

600 g raisins, 100 ml rum,

300 g chopped almonds,

30 g bitter almonds,

75 g candied lemon peel,

lemon peel and lemon juice

One week before One week before One week before One week before bbbbakingakingakingaking::::

Give raisins, almonds, candied lemon peel,

lemon juice and rum with some sugar into a

crock.

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Pumkin Soup with Ginger

Preparation

The pumpkin is well washed, peeled and cubed. Do also with the

leek and potatoes. Peel and grate the ginger.

Place the saucepan on a medium to high heat, add olive oil and

leek. When the leek is glazed, add the potato -pieces and half of

the vegetable broth. Bring it to a boil, then simmer all together for

10 minutes. Now, add the pieces of pumpkin and grated ginger

(but not too much ginger, because its very spicy). Simmer for

another 15 to 20 minutes until the pumpkin is well done.

Add butter and pulse the soup two or three times before blending

at a medium speed. Add salt and pepper to taste (you can also try

other spices such as cinnamon and nutmeg).

Pour the hot pumpkin soup with ginger into serving bowls,

sprinkle on with pumpkin seed, that you have roasted before in

some butter or olive oil (until they hop in the pan ;-) , garnish with

parsley and some drops of the butter or oil that you had used for

toasting the pumpkin seeds and serve

Enjoy!

Ingredients:

you need for 4 portions: 1 kg pumpkin 1 leek 1-3 small potatoes piece of ginger 750 ml vegetable broth 1 tbsp butter and/or milk or cream pumpkin seed and olive oil salt and pepper

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Typical recipes from Germany are meat Typical recipes from Germany are meat Typical recipes from Germany are meat Typical recipes from Germany are meat

with vegetables, potatoes and saucewith vegetables, potatoes and saucewith vegetables, potatoes and saucewith vegetables, potatoes and sauce, such , such , such , such

as as as as KasslerKasslerKasslerKassler (smoked pork chop) (smoked pork chop) (smoked pork chop) (smoked pork chop) with with with with

Sauerkraut and potatoes.Sauerkraut and potatoes.Sauerkraut and potatoes.Sauerkraut and potatoes.

PreparPreparPreparPreparationationationation First put the smoked pork chop into a roasting tray wiFirst put the smoked pork chop into a roasting tray wiFirst put the smoked pork chop into a roasting tray wiFirst put the smoked pork chop into a roasting tray with water. Put th water. Put th water. Put th water. Put

that tray into a prethat tray into a prethat tray into a prethat tray into a pre----heated (250C) baking oven and have the smoked heated (250C) baking oven and have the smoked heated (250C) baking oven and have the smoked heated (250C) baking oven and have the smoked

pork chop braised for pork chop braised for pork chop braised for pork chop braised for 90909090 minutes together with some pimento and minutes together with some pimento and minutes together with some pimento and minutes together with some pimento and

into small pieces cut up greens. into small pieces cut up greens. into small pieces cut up greens. into small pieces cut up greens.

After After After After 45 minutes45 minutes45 minutes45 minutes take out pimentotake out pimentotake out pimentotake out pimentossss and greens. Pour the meat with and greens. Pour the meat with and greens. Pour the meat with and greens. Pour the meat with

the drippithe drippithe drippithe drippings. Repeat that three times for getting a brown crust. ngs. Repeat that three times for getting a brown crust. ngs. Repeat that three times for getting a brown crust. ngs. Repeat that three times for getting a brown crust.

Finally take the meat out of the tray and Finally take the meat out of the tray and Finally take the meat out of the tray and Finally take the meat out of the tray and bind the souce with a mixture bind the souce with a mixture bind the souce with a mixture bind the souce with a mixture

of flour and butter. of flour and butter. of flour and butter. of flour and butter.

Serve the meat with duServe the meat with duServe the meat with duServe the meat with dumplings or boiled potatoes and smplings or boiled potatoes and smplings or boiled potatoes and smplings or boiled potatoes and sauerkrautauerkrautauerkrautauerkraut (or (or (or (or

a variety of cabbage)a variety of cabbage)a variety of cabbage)a variety of cabbage)....

Enjoy!Enjoy!Enjoy!Enjoy!

Ingredients:Ingredients:Ingredients:Ingredients:

1 kg smoked pork chops

Greens (carrots, celery)

8 pimentos

200 ml water (to start the baking)

500 ml water (to replenish as necessary

and to finish the braising)

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Cartellate Cartellate time: It is not Christmas

without Nonnas Cartellate!

Buon Natale! Merry Christmas!

Preparation

Ingredients: 2 lbs flour 10 eggs 2 tsp. yeast Pinch of salt and black pepper 72 oz. vegetable oil 32 oz honey Decorative sprinkles Put oil in a deep pot and put aside to fry Sannachiudere later on.

Mix all other ingredients together. Knead dough until it resembles a dough ball. If dough is too tough add an extra egg. If dough is too soft add a little more flour. DO NOT ADD WATER! Pinch off the dough and make strings of dough that resemble the size of pens. Cut into inch bite size pieces. Be sure to flour them so they dont stick together. Heat the oil until it is very hot. Drop in one handful of Sannacchiudere at a time. They will rise to the top of the pot and remove when little brown. When all the Sannacchiudere are fried, take a large frying pan with 6 oz of honey in it. Fold in the fried Sannacchiudere and coat them with the honey, approximately 2-3 minutes. Pour them onto a plate and decorate with sprinkles.

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Sannacchiudere Sannachiudere is a dish made of deep fried balls of dough

about the size of marbles. They are crunchy on the outside and light inside. They are mixed with honey and other

sweet ingredients. There are many different ways to dress them, but the traditional way is: honey with diavulilli (nonpareil sprinkles), cinnamon, and bits of orange rind. They are served at Christmas and are sometimes served

warm.

Preparation

Ingredients: 2 lbs flour 10 eggs 2 tsp. yeast Pinch of salt and black pepper 72 oz. vegetable oil 32 oz honey Decorative sprinkles

Put oil in a deep pot and put aside to fry Sannachiudere later on. Mix all other ingredients together. Knead dough until it resembles a dough ball. If dough is too tough add an extra egg. If dough is too soft add a little more flour. DO NOT ADD WATER! Pinch off the dough and make strings of dough that resemble the size of pens. Cut into inch bite size pieces. Be sure to flour them so they dont stick together. Heat the oil until it is very hot. Drop in one handful of Sannacchiudere at a time. They will rise to the top of the pot and remove when little brown. When all the Sannacchiudere are fried, take a large frying pan with 6 oz of honey in it. Fold in the fried Sannacchiudere and coat them with the honey, approximately 2-3 minutes. Pour them onto a plate and decorate with sprinkles.

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Pettole Pettole are an irresistible delicacy typical of Apulia.

They are prepared on different occasion: in Taranto they are prepared on the day when Saint Cecilia is celebrated, November 22nd, and during Christmas season. Pettole are made with flour, yeast, water and salt.

Preparation

Ingredients: 200 g plain, all purpose flour Pinch of salt bag dried yeast Warm water Oil for frying Place the flour in a large bowl, make a well in the centre.

Add: salt and as much warm water as it takes to make a soft, stringy, but not watery mixture. A bit like a foccacia mix.

Mix using an electric whisk, or whatever you prefer.

Place in a warm place, until it doubles up in amount.

In a frying pan, heat some oil (it can be vegetable oil, as it is lighter).

Fry several table spoonfuls of your batter at the time, taking care to turn over the little doughnuts, as they cook.

Taste to make sure the batter is cooked in the middle.

Place each pettola onto a plate with plenty of kitchen paper, to absorb some of the oil.

Pettole are really "Naughty, but Nice!"

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Orecchiette with Broccoli Rabe

Orecchiette with Broccali Rabe (Cime di Rape), the dish that has made Puglia famous around the world.

Preparation

Ingredients: 1 lbs - Semolina flour 1 lbs Broccoli rabe Cup EV olive oil 5 Cloves garlic 2 Fillets of anchovies in oil

Mix the flour and water to obtain a dough with firm consistency. Mix and work the dough well. Then cut a piece and by hand roll it into a long round shape about thick. The thickness will determinate the size of the orecchiette. If you like them smaller, roll the dough thinner.

From the rolled dough, cut a small piece of about inch and with the tip of a rounded knife press the dough on the board and a round ear will form with a thicker ring at the edge. Then, with your fingers, push the center of the orecchietta in the opposite side and you will have a perfect round orecchietta.

Boil water in a large pot, add salt. When the water boils add the broccoli rape which have been washed and cut into three sections and the fresh orecchiette. When the orecchiette float, taste one as they should be done. Drain most of the water, leave just a bit in the orecchiette. At the same time in a saut pan add the olive oil and make it very hot. Add the sliced garlic and the anchovies. When the garlic turns golden and the anchovies have practically melted, pour over the orecchiette and serve.

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Chiacchiere Chiacchiere so crispy! When you start eating them one

leads to the other! These are also known as Bow Tie cookies, Frappe, Crostoli, Twiste Cookies, e-Wand and

many other names.

Preparation

Ingredients: 1 lb flour 6 Oz White wine 4 Oz olive oil Lb Sugar Powdered sugar Olive oil for frying

In a stand mixer, first mix the oil, wine and sugar. Make sure that the sugar is all dissolved. Add the flour and mix well until you have a ball of dough. Let it rest for about 20 mins. Cut a piece of dough and if you have a stand mixer Pasta Roller attachment, use it to flatten the dough. Pass it thru the Pasta Roller several times until the sheet of dough is very smooth. The suggested final setting for the thickness is #3. Place the sheet of dough on a wooden board and with a ravioli cutter, cut the sheet into strips of about 1 x 3. Twist the strips twice and fry in olive oil until golden. Let the Chiacchiere cool, sprinkle with powdered sugar and serve.

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Cavatelli with Mussels, Artichoke Hearts

Preparation

Ingredients: 1 lbs cavatelli 8 baby artichokes 12 cherry tomatoes on the vine 20 mussels in the shell cup extra virgin olive oil, plus more for boiling the artichokes 4 garlic cloves cup dry white wine bunch fresh Italian parsley 1 tablespoon freshly cracked pepper 1 teaspoon sea salt

In a deep, medium-sized pot, add 3 parts water and 1 part extra virgin olive oil and bring to a soft boil. Clean each artichoke by removing the stem and external leaves. Place the cleaned artichokes in the pot with the boiling water and olive oil and cook for approximately 20 minutes. Once the artichokes are tender, drain the water and set the artichokes aside to cool. Bring a large pot of salted water to a boil. Wash all the mussels, scrubbing well to remove any grit or beard. In a medium-sized sauce pan, pour cup extra virgin olive oil and saut the garlic cloves until they turn golden in color. Add the white wine, bring to a boil and simmer for 2 minutes until the liquid is reduced slightly. Add the cherry tomatoes, mussels and boiled artichokes. Cover the pot, and cook over brisk heat until all shells have opened (if any remain firmly shut after the rest have opened, discard them). Meanwhile, drop the cavatelli into the boiling water, stirring to prevent the pasta from sticking. Cook until the pasta is al dente. Once the cavatelli is ready, drain the water from the pasta (reserving a cup of the pasta water) and add the pasta directly to the pan with the mussels. Toss the pasta, adding the salt, pepper and chopped parsley, to taste. If necessary, stir in the reserved pasta water to loosen the sauce. Serve on a warm plate.

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Aletria Traditionally used in the making of the famous sweet

noodles, especially during Christmas and Easter, is served today as a delicious dessert anytime of the

year.


Preparation

Boilaletria (very very thin spaghetti) in a pan covered with water and milk and add a pinch of salt,

sugar, a cinnamon stick, butter and a lemon peel.

When its nearly boiled al denti, add carefully 4 egg yolks and continue stirring all of the ingredients with a spoon.

Remove from the heat, put it on a nice oval dish and decorate it with cinnamon powder.

Ingredients: 150g vermicelli 5 dl milk 200g sugar 50g butter 4 egg yolk (s) 1 lemon

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Sardinha Assada Sardines are a very common fish at our table. We use

to fry them when they are small and to grill them

when they are big and fat, by St Johns (June)


Preparation

Before baking sardines place them in a container and sprinkle them with

plenty of salt.

Prepare the charcoal and heat the grill as well, placing it at a distance of

about 5 cm from the coals.

Pass the sardines under running water and place them on the grill. Let them

grill well on both sides.

Remove the sardines to a platter and serve with cornbread, unpeeled boiled

potatoes and peppers salad.

Ingredients:

6 sardines

Salt (not powdered)

Peppers

Boiled potatoes

cornbread

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Francesinha Francesinha is an Oporto typical dish.It is like a

big sandwish with a secret spicy sauce that takes

about one hour to be ready.


Preparation

Sauce:

Dissolve the cornstarch into milk together with the beer, the cube broth,port

wine, tomato pulp,chilli and grind with the wand, bring to boil in simmer

until it gets slightly thicker and go on stirring so that the sauce doesnt stick to the bottom of the pan. It will take about 1 hour. You may add some white

wine, brandy and seafood broth. There are many different ways to make the

sauce and each one has its own secret ingredient.

Francesinha:

Make a sandwich with the meat (roast beef, ham, and sausage) and cover

with cheese. Place in the center of a plate and bake in hot oven, to gratin.

Serve with the sauce.

Some people like it with a fried egg on the top and French fries.

Ingredients: 2 slices roast beef 2 slices cheese 2 sausages Portuguese sausage 2 slices of ham 2 beer w / alcohol 1 cube meat broth

1 bay leaf 1 cup of port wine 1 tablespoon cornstarch 2 tablespoons tomato pulp 1 dl milk chilli powder 2 slices white bread

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Empado de carne

Empado de carne is a traditional Portuguese dish. It is a kind of a pie made with smashed potatoes and minced meat.


Preparation

Boil the potatoes into salted water. Then smash and add the butter and the milk. Meanwhile make a stew with olive oil,

tomato and onion. Mix and add the rest of the ingredients (except the eggs and breadcrumbs)

Grease a cake pan or a cookie sheet with olive oil.

Put half of the mashed potatoes on the bottom of the pan then

spread the meat, and finally the rest of the potatoes puree. Cover with aluminum foil and take it to medium mild to

moderate oven (160 C) for 45 minutes.

Take off the aluminum foil, and brush the surface with the beaten eggs. Spread the breadcrumbs or grated cheese over the eggs and let it gratin. Serve with a salad and black olives.

Ingredients: 8 large potatoes 50g butter

l of fat milk 1 tablespoon olive oil

2 large tomatoes, peeled and chopped

1 medium onion, chopped 750 g of minced raw meat

1/2 teaspoon of chopped parsley

salt and pepper half bouillon cube

50g breadcrumbs 2 eggs

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Caldo Verde

This is just one of the several recipies that we have in

the north of Portugal. Its a great and simple soup to have in Autumn although we eat it all year long.


Preparation

Boil 6 potatoes and a litlle onion in salted water.

When its cooked, grate everything and join the

sliced kale. Let it cook for a few minutes.

Then put in a sliced chourio, a little garlic and

some Portuguese virgin olive oil and remove the

pan from the fire. The broth must not boil again!

Serve in a pottery bowl, with our special corn bread

and another tablespoon of olive oil.

Ingredients: 500g of kale cut in very thin slices 2 Lt water 450 g potatoes 1 small onion 1 tablespoon salt 2 dl olive oil chourio or meat sausage

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Bacalhau cozido The codfish is part of the Portuguese cuisine at least

since the fourteenth century, when the Portuguese cod fishing was the subject of an agreement between

the country of England.

Preparation: Lume Cooking time: 50 minutes

Preparation

Soak the salted codfish in cold water for about 36 hours to lose the salt.

Boil the codfish slowly in water for about 15 minutes.

Boil the inner leaves of the Portuguese cabbage.

In another pan boil the potatoes unpeeled and previously washed together

with the eggs.

Peel the garlic cloves and cut them into thick slices.

Put the olive oil in a pan, add the sliced garlic and let it heat at a medium

temperature. Once it is hot, remove the pan from the fire and season the

olive oil with salt and pepper.

Serve the codfish on a platter with peeled boiled eggs. The potatoes and

cabbages are served on a separate platter.

Pour the olive oil with the garlic in a gravy boat and serve accompanied by

cornbread.

Ingredients: 8 slices of salted codfish 8 boiled eggs 4 Portuguese cabbages 4 cloves of garlic 4 dl olive oil 12 potatoes corn bread

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Transylvanian Buffet

Preparation time: 20 minutes

Ingredients: Home-made sausages pork-scraps cottage cheese green cheese smoked bacon chicken pastrami pork pastrami olives vegetables as cucumbers, tomatoes, bell peppers onions.

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Transylvanian Polenta


Preparation

Ingredients: 500 g corn flour

1 l water

500 g burduf cheese in natural

membrane

400 g bacon

3-4 sausages

4 eggs

1 spoon of salt

1 spoon of oil

50 g butter 80% fat

Make a medium thick polenta: boil water, poor gradually the

corn flour and salt. Cut the bacon in cubes and add slices of

sausages, already fried. Put the polenta on to a plateau and take a

small bowl to cut round forms from it - four. Fill them with

burduf cheese and fried cubes of bacon. Place the balls onto a

tray with sausages on top and bake them for 15 minutes. Place

the balls on a plate each and sprinkle cheese near and fried egg.

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Transylvanian Plum Pie

Preparation time: 1 hour

Preparation

Ingredients:

for the dough:

600 g flour

100 g lard or margarine

25-30 g yeast

1 egg

1 tsp salt

water

for the filling:

1 kg plums

3-4 tbsp sugar

3 tbsp cream of wheat

1. Make a dough out of the ingredients mentioned above. (Dissolve

the yeast in lukewarm water before adding it to the dough.) Knead it

well with a fork until it stops sticking to the mixing bowl.

2. Prepare the plums by washing, pitting, and opening them in

halves.

3. On a lightly floured surface, roll the dough into a sheet larger than

the pan; place the sheet into the greased pan as shown in the photo,

starting at one corner and straddling the margins of the pan. With

your fingers, pull the dough to make sure it reaches each corner in

the pan.

4. Place the open plums in the pan, and sprinkle them with sugar

and cream of wheat. The cream of wheat is used to absorb some of

the moisture in the fruit.

5. Fold the dough as shown to cover the plum filling. Pierce the

dough with a fork several times in an even fashion.

6. Bake at low heat for 40-50 minutes. To test doneness, pierce with

a fork; if the dough doesn't stick to the fork, it's done.

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Lettuce Soup


Preparation

Ingredients: 2-3 heads of butter lettuce

4-5 garlic cloves

1 slice of smoked bacon

2 tablespoons of vinegar

1 / 2 l boiled sweet milk

300 ml buttermilk

2 eggs

3 - 4 tablespoons of sour cream

1 bunch of green dill

Wash the lettuce well and blanch it in boiling water for 5-10

minutes. Then, put it in a strainer, drain it well and leave it to

cool. Meanwhile, finely chop the garlic and cook the bacon in a

frying pan by adding a tablespoon of oil. After cold salad is cut

very finely, add the garlic and the bacon. Immediately add

vinegar to the mix and also the lettuce. Add 4-5 cups of water,

milk, buttermilk and let it boil. Remove from heat, add finely

chopped dill and tinker with eggs beaten with cream. Vinegar

should be added before the milk.

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Chocolate cake and zucchini


Preparation

Ingredients: 350 g white flour

125 g sugar

50 g cocoa

1 baking powder

1 pinch of salt

150 ml oil

4 eggs

500 g grated zucchini

chopped nuts (optional).

In a roomy bowl, mix the eggs with the sugar first, add oil, salt,

flour sifted and mixed with baking powder and cocoa.

Incorporates grated zucchini and you can optionally add chopped

walnuts.

Put mixture in a baking sheet covered with parchment paper, then

let cake baked at 190 degrees, about 25 minutes.

Serve cake after it has cooled, single or with powdered sugar on top

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Chicken meatballs with tarragon


Preparation

Ingredients: 2 chicken breasts,

2 carrots,

3 red onions,

a clove of garlic,

4 or 5 tomato,

2 bundles of tarragon,

salt, pepper,

two yolks,

oil.

Chop the chicken through a meat grinder. Chop, also by car, onions

and carrots. Cut into small pieces and add garlic. Put two egg yolks

and mix well by hand. Put salt. Formed by hand watering meatballs

and put on to boil in the water boils . Keep pot over low heat for not

smashing meatballs and take them as they rise to the surface.

Chop the onion and put it to cook. Put over onion the tomato juice.

Let the sauce to simmer a bit. Add two ties of tarragon, finely

chopped. Put salt and pepper. Mix it. Slowly add the meatballs and

complete food with boiled water. Put the dish in the oven on low

heat for 20-30 minutes.

Serve simple or with sour cream or yogurt.

Tip: If you do not like tarragon, replace it with a mixture made of

dill and celery pounds.

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Cauliflower Salad


Preparation

Boil the cauliflower, broken up bouquets and stubs cut pieces in steam. If you dont have a special pot to boil into steam, use a pot and a high filter diameter as pot mouth. Put water as touching bottom in mesh sieve and add cauliflower. Put everything on fire, covered

with a lid or aluminum foil. When is ready, mash lightly with a fork,

not to pass. Especially crushes stubs and leave flowers as entire.

Prepared from three yolks about 250 grams of mayonnaise. Chop

onion finely and mix it with hand to soften after you put a pinch

of salt. Mix broccoli, mayonnaise and onion. Add sour cream

or yogurt and mix again. Put the salad at cooler for one or two

hour.

Ingredients: a cauliflower,

two red onions,

three egg yolks,

oil,

salt, pepper,

150 grams yogurt or a tablespoon,

two tablespoons of sour cream.

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CAKE OF TORTOSA

Preparation time: 40-60 minutes Cooking time: 20-30 minutes

Directions:

Ingredients: 600 gr. of flour 150 ml. of Muscat 300 ml. of olive oil 200 gr. of "angel hair paste"

Toppings: Sugar

1. Mix the ingredients, taking care that the mixture does not swell too much.

2. Let the mixture stand for ten minutes.

3. Cut the mixture into portions of 40gr., making balls with them. Between two pieces of paraffin paper rubbed with oil, flatten the balls with the palm of your hand.

4. Put the angel hair paste into the balls and give them a crest shape.

5. Brush with beaten egg and bake them at 180 degrees for 20 to 30 minutes.

6. Once baked, sprinkle them with sugar like cakes.

The "cakes of Tortosa" are a type of typical sweets from Catalonia, specifically from the

Ebro zone (Tortosa). These sweets are one of the many legacies that the Muslims left us.

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Pisto Manchego It can be served warm with a main dish or cold as a starter or with salad. Pisto Manchego freezes

well, so you can make a big batch and use as required. This is an easy traditional Spanish dish which originally came from Castilla la Mancha

Preparation

1. Dip the tomatoes in boiling water to loosen the skin, then peel them and cut them into small pieces.

2. Peel and slice the onions and garlic. 3. Clean and slice the peppers and courgettes. 4. Put the olive oil in a frying pan, and gently fry the garlic and

the onions for about two minutes. Add the peppers and increase the intensity of the fire a little bit. Cook for five minutes, stirring all the time.

5. Add the courgette, stir and cook for five more minutes and then add the tomatoes. Cover the pan, and let it slow simmer for about 15 minutes.

6. Add a teaspoon of sugar and salt and some pepper. Increase the intensity of the heat and stir well. If the pisto has too much liquid, let it boil away but keep stirring so that none of the ingredients get stuck at the bottom.

Ingredients:

4 ripe tomatoes 2 medium size onions 2 green peppers 1 red pepper 2 courgettes 3 cloves of garlic Olive oil Sugar Salt and pepper

1


Panellets Panellets are a traditional sweet from Catalonia, North

-East of Spain, prepared for All Saints Day and usually served with moscatel or cava. They are made with ground almonds formed into balls. There are several types of them but the most popular is the

one rolled in pine nuts.

Preparation time: 60 minutes Cooking time: 15 minutes Refrigerate: 2 hours

Preparation

Boil potatoes with skin and peel once cooked. Muss with a fork and mix well with sugar, then add the ground almonds, grated lemon peel and mix well. (Mix 1/4 of the dough with the grated coconut for the coconut sort).

Keep in the fridge for 2 hours.

Put the chopped almonds, pine nuts, grated coconut and syrup

cherries and orange in separated bowls.

Make balls with the cold dough and decorate depending on the kind of panellet we are planning to get. Powder the tray with a bit of flour, put the panellets on it and brush them with egg yolk.

Set the oven at 170 Celsius and keep them in for 12 minutes.

Ingredients: 1 kg of ground almonds kg. of white sugar 3 potatoes grated peel of 1 lemon

Toppings: 250gr of pine nuts 250gr of chopped almonds 250gr of grated coconut candied orange cherry in syrup flour 2 eggs

1


Calots Sauce The Calot, a traditional dish of Catalonian gastronomy, is an onion variety. Its collecting time is in winter (December to

March) and they are served on a roof tile to maintain temperature. To eat them you must take off the exterior

layer with your hands and is accompanied with Romesco sauce where you can dip the calot into the

sauce and then direct to mouth.

Preparation time: 30 minutes Cooking time: 60 minute 150 calots for 4 or 6 people

Preparation

First of all, we take a frying pan and put one spoonful of oil, we cut tomatoes in a half with the onion and the garlic cloves, after we triturate the hazelnuts and toasted almonds, then mix all in the bowl to beat all the ingredients. After that add in the bowl a hard-boiled egg and the slice of bread and then add two spoonful of vinegar, a pinch of pepper and salt, and, two spoonful of paprika. Finally add one glass of water, half a glass of olive oil and the two glasses of sunflower oil.

Ingredients: 5- Tomatoes 1-medium onion 4-garlic cloves 150-grams hazelnuts 150- grams toasted almonds 1-hard-boiled egg 1-toasted bread slice 2-spoonful of vinegar a pinch of pepper and salt 2- spoonful paprika 1 glass of water glass of olive oil 2-glasses of sunflower oil

1


MEATY HORTOBGY PANCAKES

(HORTOBCSI HSOS PALACSINTA)

The hortobgyi hsos palacsinta - meaty hortobgy pancakes -

is a traditional Hungarian main dish, it comes from the Great

Hungarian Plain and it gets its name from there the

Hortobgy. It can be prepared for any Sunday or feast day. It is

not sweet food, it is a heavy meal.

Preparation time: 35-45 minutes

Cooking time: 25-35 minutes

Preparation As a first step I prepare a stew from the ground meat:

I clean and dice the onions, and I braise them on 2 spoonfuls of oil.

I add the ground meat, the pepper cut into rings, the sliced tomato.

Salt and pepper the meat, I cook until it whitens then taking it off the

cooker I add the ground red pepper, I add water (just enough to cover

the meat), and I cook it until the meat is ready.

Be careful to leave enough gravy/sauce.

Meanwhile I make 12 salted pancakes.

When the stew is ready, I take out the meat, I add sour cream to the

gravy/sauce, and I boil them (if it is very watery, the I add 1-2

tablespoons of flour to the sour cream).

I add as much gravy/sauce to the meat so as to make it spreadable. I

fill the pancakes with the meat mixture.When the filling is inside, I

fold the two opposite sides of the pancake, then I roll them up tightly.

I put it in a heat-resistant dish, just before serving I warm it up in the

oven or the microwave oven. I warm the sour cream gravy/sauce, too,

and I pour it over the pancakes, decorating them with parsley and

more sour cream. It is delicious with lots of gravy/sauce!

Ingredients 12 pieces: Pancake batter:

flour sparkling mineral water/soda water little milk 1 egg salt

and the filling: 500g ground meat 1 big onion 1 clove of garlic 1 pepper 1 tomato 1 spoonful ground red pepper 1 tub of sour cream (I used the 400g

tub)

1


BRIOCHE LOAF (FONOTT KALCS)

Kalcs is a Hungarian sweet bread very similar to brioche,

usually baked in a braided form. Traditionally considered an

Easter food but according to Hungarian folk tradition it is made

for every feast as a sweet. The word comes from the Slavic

languages and refers to the original rounded form of the bread.

Until the end of the 19th century, the preparation of kalcs was

similar to that of everyday bread; the difference was in the

shape, and in the better-quality flour used for the kalcs.

Nowadays kalcs is prepared from dough enriched with milk

and eggs.



Preparation

In a medium-sized bowl, stir together the flour, yeast, sugar, and salt.

Gradually add the warm milk, butter, and 2 eggs into the flour

mixture; knead until the dough is smooth. The dough is ready to rise

when it is completely smooth and pulls away from the sides of the

bowl. Cover the bowl, and allow the dough to rise for 2 hours, or until

it is doubled in size.

Transfer the dough from the bowl onto a floured work surface and

punch it down a few times. Divide the dough into 3 equal-sized balls.

Roll each ball into a 10-inch long rope, and then braid the ropes

together. Tuck the ends under and place the braid in a greased 9-inch

by 5-inch baking pan. Alternately, you can punch the dough down and

form it into a simple oval. Cover the pan and allow the dough to rise

for an additional 45 minutes to 1 hour, until it is doubled in size.

Preheat the oven to 400 degrees. Remove the dough covering, gently

brush the loaf with the beaten egg, sprinkle with a small amount of

sugar, and bake for 10 minutes. Reduce the heat to 350 degrees and

bake for an additional 25 minutes, until the brioche is golden brown.

Allow it to cool for 5 minutes in the pan, and then transfer it to a wire

cooling rack.

Ingredients (8 portions):

1 2/3 cup all-purpose flour

3 teaspoons active dry yeast

3 tablespoons granulated sugar

teaspoon salt

1/3 cup milk, warm

2 oz unsalted butter, softened

2 eggs plus 1 egg, divided and

lightly beaten

1 tablespoon granulated sugar

1


LAMB STEW WITH RED PAPRIKA

AND SOUR CREAM (PRKLT)

AND SOUR CREAM

Prklt is a meat stew which originates from Hungary, but is

eaten throughout Central Europe and the Balkans.

The word Prklt simply means "roasted" and this was an

important procedure of the Hungarian cuisine. The main point

is to roast the meat with onion together in pork fat and stir it

until the meat loses all the liquid from it and roasted. Then pull

it out the heat, add red paprika to it and stir it. Then pour

water into it and steam it until ready.

This is one of the most common and popular meat dish in

Hungary, you can find it on the table of almost every family

gathering or wedding party.



Preparation

Cut the smoked bacon into small cubes and fry the fat it. Then add the

finely chopped onion, garlic, and blast them a little. Then pulled it out

the heat, put red paprika spice and stir them. Add the lamb meat, salt

and pepper it and pour enough water to cover it half. Cover it and on

medium heat stew until tender half.

Then add the sliced mushrooms, green paprika and tomato. Pour a

little water and steam it ready. When you are finished thicken with

sour cream. When it boils pulled out from the heat.

For the garnish: put eggs, flour and salt together into a bowl and mixed

with enough cold water to make a soft, sticky dough. Place large pot

filled with salted water and bring to boil.

Then using the side of a teaspoon, spoon small amount of dough into

boiling water. Dipping the spoon in the hot water will remove the

dough from the spoon (if you have a spaetzel maker, that makes it

easier as you want very small noodles).

The noodles are done when they float to the top. Remove from water

with large slotted spoon, and place in colander. Rinse with cold water.

Ingredients:

10 dkg smoked bacon 1 onion 2 cloves of garlic 1 teaspoon of red paprika (spice) 80 dkg lamb meat salt and pepper 15 dkg champignon 1 piece of green paprika 1 piece of tomato 3 tablespoon of thick sour cream 3 tablespoon of flour

For the garnish: 50 dkg flour 3 pieces of egg 1 teaspoon of salt

1


FLOATING ISLANDS/BIRDS MILK WITH STRAWBERRIES (MADRTEJ)

The name madrtej (birds milk) is derived from an

interesting game on words from several thousands of years ago.

In Antiquity, any delicious food, which was almost impossible

to acquire was given the name birds milk. This is how this

relatively simple but really extraordinarily delicious dessert came

into being in modern history.

Preparation time: 15-20 minutes Cooking time: 300 minutes

Preparation

After cleaning the strawberries, dice them.

Separate the eggs, beat the egg whites with 20g sugar and some salt

until hard.

Mix the egg yolks with sugar, vanilla sugar to taste, add the flour, the

strawberry puree and about 5ml of milk. Bring the rest of the milk to

boil adding the little salt, then at a light boil put the egg whites into the

boiling milk mixture in 2 portions, cook them for half a minute on

each side, take them out with a sieve and put them aside.

Slowly pour the strawberry-egg yolk mixture into the hot milk and

until it thickens cook i tat medium heat (do not boil).

Let it cool, then ladle into cups/bowls putting floating islands,

grated lemon rind and diced strawberries on top. Serve chilled.


1 liter milk 250g strawberries about 15g vanilla sugar + 20g sugar

to taste (or sweetener) 4 large eggs 1 tablespoon flour (white flour) 1 teaspoon vanilla extract a little salt 1-2 teaspoons lemon juice

For serving:

1-2 strawberries, diced Grated lemon rind

1


GARLIC MEAT BROTH JELLY

WITHOUT BONES (KOCSONYA)

Life is unimaginable at New Years in the countryside without

meat broth jelly, it supposedly brings good luck in the new year.

As soon as winter started, pig slaughtering also began in the

countryside, thus time for making jelly did, too. There are those

who love it and those who cannot stand even the sight of it. It

must be tried out!

Preparation time: 15-20 minutes Cooking time: 300 minutes

Preparation

Clean the pork trotters, the feet and the skin. Put them into a 15-litre

pot, and add water. Simmer at low temperature, if foam forms, take it

off with the help of a sieve.

Add the onions and the garlic, then take off the foam again. Continue

cooking, then add the black pepper and salt to taste. Simmer for at

least eight hours.

When it is ready, take out the meat and debone them. Thanks to the

long cooking period, the meat comes off easily. Put portions into plates

as you find fit. Sieve the soup in order to avoid getting the richer parts,

then ladle the soup into plates. Put them into the fridge, then when it

becomes a jelly, you can taste it.


300g pigskin 5 onions 5 teaspoons of salt 4 pork feet 2 medium pork trotters 2 cloves of garlic 1 medium handful of black pepper

1


FISHERMANS SOUP FROM BAJA (HALSZL)

One of our most delicious soups, fishermans soup, is made from

freshwater fish. It can be prepared from any freshwater fish of

your choice, but if you want to make it especially Hungarian,

then carp should be the chosen fish. It can be eaten spicy hot, not

spicy hot, with pasta, without pasta or with bread, in a cauldron

over a fire outdoors or in a pot in the kitchen. At Christmas this

dish is one of the limelights of the festive dinner.

Preparation and cooking time: 100-120 minutes

Preparation

Cut the cleaned fish with vertical lines (to cut fishbones), salt, then

slice. Allowat least 1 hour to rest. Set aside the ova and the milt (these

are the female and male fish eggs)(this is not salted).

Dice the onions.

Put the diced onions and the fish slices into a pot, add water (1 liter/kg

of fish). Cook at an high temperature, let it boil, then when its froth

has subsided, add the ground red pepper. Put the ova and the milt into

the pot 15-20 minutes later with the spicy red pepper (this will make it

spicy hot). 30 minutes after the first boiling time, the fishermans soup

is ready.

Ingredients:

3 kg freshwater fish (75% should be carp) 3 onions 3 full tablespoons of ground red pepper 4-5 spicy red peppers Salt to taste Pasta (cut into small match-like bits)

1


RATATOUILLE HUNGARIAN STYLE

(LECS)

The lecs is the most popular and typical home-made summer

food from the countryside, which is an all-time favourite among

children and adults alike. It is a rich and cheap dish especially if

the tomatoes and the green peppers grow in our garden. Several

variations exist with rice, with sausages, with eggs everybody

has their own favourite.

Preparing it is easy and simple!

Preparation time: 15-20 minutes Cooking time: 20-30 minutes

Preparation Dice the tomatoes, wash the green peppers, take out their cores and

dice as well.

Dice the onions.

Dice the bacon, take off the skin. Fry at low heat. When the bacon has

turned glass-like, take out the skin from the pan.

Put the diced onions on the bacon, season to taste with salt and

pepper, add the ground red pepper.

Pour water onto it so as to avoid burning the red pepper.

Add the diced green peppers, the tomatoes and cook until soft at

medium heat.

Add the sausages, it takes 5-10 minutes to get the sausages ready.

Some advice! If we want to avoid getting our lecs too fatty, we can fry

the sausages previously in a pan, therefore its fat content comes out so

we can put it in our lecs without the extra fat. Of course we can leave

out the sausages or even exchange them with hot dog

sausages/frankfurters.


800 g tomatoes 2 medium-sized onions 200 g bacon 2 pinches of salt 2 pinches of black pepper (ground) 2 teaspoons of ground red pepper 300 ml water 500 g green pepper 250 g sausage

1


RIBBONED CARNIVAL DOUGHNUTS (SZALAGOS FNK)

The ribboned carnival doughnut is one of the typical sweets at

Carnival time in February. It is light, sweet and delicious.

It is prepared and eaten all year round regardless of Carnival

time. It is the prettiest and most delicious decorated with

confectioners sugar and jam!



Preparation Prepare a tray with napkins and a frying pan with oil on the cooker.

Put the flour in a bowl. In another bowl, measure the lukewarm milk, the

confectioners/powdered sugar and the yeast and allow to rest and rise for 15 minutes.

Pour the yeast mixture, the softened butter and the egg yolks onto the yeast

mixture. Stir the dough with a wooden spoon, then knead it on the table until

it is smooth.

Put this dough back into the bowl, cover it and set it in a warm place to rise to

twice its size. This takes at least 30 minutes.

When the dough has risen, use a rolling pin on a floured table to get it to

about 1cm in thickness, take a cookie cutter (6cm in diameter) and cut the

doughnut out of the soft dough. Knead the remaining dough, flatten again

with the rolling pin and cut again with the cokkie cutter. Allow the doughnuts

to rise for 10-20 minutes!

Make the middle of the doughnuts very thin with your hands.

Fry in the hot oil in small quantities. Fry the first side for 2-3 minutes time is not necessarily important, if they brown more quickly, less time could be

enough -, then turn them over and fry fora further 1-2 minutes. And what is

most important: start frying the doughnuts with their hole downwards and the

second important thing is to fry this side with a lid on the frying pan, this

makes the doughnut nice and ribboned. When we turn them over, fry without

a lid. Be careful! Take care not to heat the oil too much because the doughnut

will become too dark! Use enough oil to fry the doughnuts so they can float,

they should not touch the bottom of the frying pan, otherwise it might burn

easily. Keep an eye on the frying process so as to get nice light-coloured

doughnuts.

Ingredients 12 pieces: For the doughnut:

500 g flour (BL55) 200 ml milk(2,8% fat) 40 g yeast (fresh) 50 g confectioners/powdered sugar 60 g butter (softened) 5 egg yolks

For frying: oil

For decoration: apricot jam

confectioners/powdered sugar

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