Watch, Listen, Speak:

Eating around the World

I.S.I.S. «B. Stringher»

Classe 3^F enog

a.s. 2015-2016

Docente Stefania Nonino

BignèFrench typical recipe

Ingredients:

FOR PASTA CHOUX:

• 3 EGGS

• 130 gr. FLOUR

• 100 gr. BUTTER

• 5 gr. SUGAR

• 200 ml. WATER

• SALT

FOR CUSTARD:

• 500 ml. MILK

• 140 gr. SUGAR

• 6 YOLK EGGS

• 1 VANILLA BEAN

FOR DECORATION:

• 120 gr. DARK CHOCOLATE

1 Preparation:

2 Preparation:

3 Preparation:

ENJOY YOUR MEAL!

BROWNIES

INGREDIENTS

175 gr of butter

2 tbsp of unsweetened cocoa powder

200 gr of chocolate

120 gr of flour

1 tbsp of baking powder

60 gr of hazlenuts

1 pinch of salt

2 medium eggs

120 gr of sugar

Step 1

Cut the chocolate in large pieces

Step 2:

In a casserole melt the butter

Step 3:

Add the chocolate and the cocoa

Step 4:

With a spatula, mix until melted and blended

Step 5:

Whisk the eggs with the sugar

Step 6:

Add slowly the melted chocolate, sifted flour with

baking powder

Step 7:

Chop the hazlenuts

Step 8:

Add them to the mixture

Step 9:

Mix with a woodenspoon

Step 10:

Put it in a rectangular mold with

parchment paper

Finally…

Ingredients

20g Garlic

20g Salt

1g Pepper

1g Chili

850g Beef

350g Calf

Preparetion

Add to meat salt, pepper and chopped chili; mix all the ingredients together.

Get wet hands, take a

little bit of meat and

roll it to get a

sausage.

Put Cevapcici on the baking dish that is covered

with the baking paper and put them in the fridge

for some hours.

The best thing to do is to cook them on the grill

but if you haven’t got one you can use a plate.

Serve them whit ajvar and red onion.

Chicken with curryan Indian recipe

Ingredients:(for 4-6 person)• 1 chicken breast cut into chunks• 240 ml plain yogurt • 15 gr tomato paste• 45 ml of olive oil• 1 small chopped onion• 2 cloves chopped garlic , finely chopped• 20 gr curry • ½ teespoon ground cinnamon• ½ teespoon paprika• 1-2 bay leaves• 1 teespoon of ginger• ½ lemon , juice• Pepper• Salt

Preparation :

First step: Preheat the oil in a frying pan and add the curry

Second step:

Add cinnamon ,bay leaf, ginger and salt.

Continue to mix for 2 minute

THIRD STEP: Add and saute the onions untill

it takes a golden color, then add the garlic

Fourth step: Add the chicken , yogurt, and

tomato paste. Bring to boil, lower the heat and simmer for 20-30 minutes

Fifth step:

Remove the bayleaves, add the lemonjuice and the pepper

This is my dish«Buon Appetito»

COXINA

INGREDIENTS:

300 grams of Chicken Breast;

1 carrot;

1 stalk celery;

1 onion;

a spring of parsley ;

salt and pepper;

garlic;

400 ml stock white;

200 ml milk;

1 egg yolk;

300 gr flour type 00;

50 g butter;

breadcrumbs;

oil;

tomato puree;

1.To dice the chickenbreast and wash, pealand dice the vegetables.

2.Put vegetables and chicken in a pot and fill it of water.

3.Put oil and the chopped onion and put in a pan and brown it.

Wait 10 minutes and put 2 spoones of tomatopuree.

4.Take out the chickenfrom stock white and chop it with parsley and put them in the pan togheter tomato puree.

5.Melt the butter in a sauce pan and thenpour the milk and the white stock filtered. Waitto arrive by bolling and put the flour and forma compact compound.

6.Put a egg yolkin the compund.

7.Work the compoundand put the the fillingand form a meatball.

Pass them in the batter and breadcrumbs: theyare ready to be fried.

8.Fry the meatballs for 6 minutes!

ENJOY YOUR MEAL!

ANDREA ZOCCOLAN3F, 17 MARZO 2016

Traditional Turkish recipe.

FOR THE PASTRY:

160 g plain flour

80 ml water

½ tsp salt

Meat & Onion filling

110 g minced meat

½ small onion, chopped

1 tbsp olive oil

Cheese & Spinach filling

100 g spinach

50 g crumbled feta cheese

½ small onion, chopped

1 tbsp olive oil

FOR THE STUFFING:

A soft , smooth and elastic pastry.

prepare the Gozleme…

This is with Meat & Onion

This is with Cheese & Spinach

Enjoy your meal!!

GYROS

INGREDIENTS

For the Pita

• 250 gr all pourpose flour

• 250 gr manitoba flour

• 300 ml water

• 12 gr yeast

• 1 teaspoon of sugar

• Extra virgin oil

For the Filling

• 1 kg slice of pork meat

• 1 onion

• 1 tomato

• 400 gr fried potatoes

• 200 gr salad

• Black pepper

• 3 tablespoon extra virgin oil

For the Tzatziki sauce

• 4 cloves of garlic

• 3 springs of dill

• 1 cucumber

• 400 gr greek yogurt

•Extra virgin oil

•White vinegar

PITA Melt the yeast

and sugar in

the water.

After add the salt and the

oil and knead until the

pastry is smooth and

elastic.

Add the water

with yeast, at

the flour and

knead with

hands.

1

2

3

Brush the bowl with oil and put the

dough and put to rise for 2

hours.

After two hours cut the dough

in 8 parts of 100 gr each.

Rolling with rolling pin the

ball of dough.

Put in a baking dish with

baking paper the dough and

brush with oil and water.

Put it to rise for other 45

minutes.

After the 45

minutes, brush the

dough again and

bake it for 5

minutes at 250 C°.

TZATZIKI SAUCE

Grate the cucumber

and drain its water.

Put the greek yogurt,

grated cucumber,1 or

more clove of garlic and

mix with a tablespoon

After season with salt,

pepper and chopped dill.

Add the oil, white

vinegar and stir.

FILLING

Slice with the slicing machine

the pork meat.

Shred the slice meat in

small pieces.

Put the extra virgin oil in a

baking dish with baking paper,

add the meat and season with

black pepper.

Bake in the oven at 180 C°

for 40 minutes.

Cut the onion.

Slice the tomato.

Shred the salad.

Spread the Pita with

Tzatziki sauce.

Add the meat.

Add the salad,

tomato and onion.

Close the Pita.

Serve hot with

fried potatoes

and..

…καλή όρεξη

SUSHI

Japanrecipe

INGREDIENTS :

Sushi rice 500 gr

Rice vinegar 150mlSoja sauceWasabi

Caster sugar 60g

Salt 5 gr

Water about 600 ml

CucumberAvocadoCarrot

TunaSalmonSurimi

Seaweed

METHOD :Place the rice in a bowl and wash it under cold running water : do at least 5-6 rinses, moving the rice with your hands , until the water become clear

Let the rice soak for 15 minutes, then drain and let it rest for 15 minutes in a strainer

Place the rice in a pot not too wide and cover flush with the water, which must cover it entirely.

Cover with a lid and bring to a boil over medium heat.

Do not open the lid more until you feel the boil.

As soon as the water boiled, simmer over medium heat for 5 minutes, lower the heat and cook over low heat for 8-10 minutes.

Turn off the heat and let stand covered for another 10 minutes.

Prepare the sauce: pour the rice vinegar in a saucepan, add sugar and salt and heat the whole to dissolve the sugar, without bringing to a boil. Turn off the heat and let cool

Transfer the rice in a bowl, take a wooden spoon and, holding it over the rice, pour the mixture of rice vinegar. Gently stir the rice with a wooden spoon and in the meantime, with the other hand, bursts the rice with a plastic plate to cool thoroughly and rapidly evaporate the vinegar.

Once it cooled to

room temperature,

that this is the correct

temperature of use,

(the rice must be

translucent), cover

with a clean cloth well

moistened with cold

water and let stand for

a few minutes.

Cut the ingredients you'll use in thick sticks about one cm

Put the seaweed on the mat and filled with rice (leaving a few cm from the bottom of seaweed) and with the ingredients previously cut.Add the wasabi and filled with one, two, three or four choice ingredients

Turn with the help of the mat and roll it gently pressing to compact. Then cut the roll into pieces.

Serve with soya sauce if you want

お食事をお楽しみ下さい

Zopf

Butter braid from

Switzerland

Ingredients:

One Kg White flour

Two cube of fresh yeast

One teaspons sugar

One spoon salt

Hundred and fifty gr butter

One egg

Five dl milk

• Dissolve yeast and sugar in warm milk…

• and pour slowly on willing flour with the salt.

• Mix and gradually add the melted butter.

• Knead the dough energetically for ten minutes, until it will be elastic and smooth.

• Rise covered with a cloth until doubled in volume (about an hour).

• Divide the dough into

two, forming the

cylinder

• and crossing them on

the work surface.

Form the braid

• Brush the braid with

butter and beaten

egg yolk.

• Place the braid

butter on the oven

tray lined with

baking paper. Let

rise for another

twenty minutes.

• Bake the braid

at two hundred

degrees for

about forty

minutes.

• Remove from

oven and let

cool.

•

Guten Appetit