a cooperative collection of old recipes made by

the students from Cyprus, Italy, Latvia, Poland,

Romania and Spain.

Strouthkia with eggs

Ingredients:

• 1 kg strouthkia (wild green vegetables)

• 5 teaspoons of olive oil

• 3-4 eggs

• Salt

Directions:

• Wash the strouthkia and boil them in very hot water for 4-5 minutes.

• Pour off the water and fry the strouthkia for 7-8 minutes.

• Beat the eggs very well.

• Pour off the oil and add the eggs.

• Stir the food.

• Serve the food when the mixture is set.

A TRADITIONAL RECIPE FROM A TRADITIONAL RECIPE FROM A TRADITIONAL RECIPE FROM A TRADITIONAL RECIPE FROM

GRANDPARENTS: GRANDPARENTS: GRANDPARENTS: GRANDPARENTS:

APPLE CAKEAPPLE CAKEAPPLE CAKEAPPLE CAKE

Ingredients

√ 2 eggs

√ 200 g sugar

√ 250 g flour

√ 80 g butter

√ 4 apples

√ 1/2glass milk

√ 10 g baking powder

Mix the sugar, egg yolk and butter

Add milk and flour and mix

Add baking powder and mix

Beat the egg whites until stiff and

slowly add.

Grease the baking dish with butter

Put the dough in the baking dish

Put peeled and sliced apples on it

Sprinkle a little of sugar over the

apples

Bake in the oven for about 45

minutes at 180°

And the cake is ready!

Strouthkia with eggs

Ingredients:

• 1 kg strouthkia (wild green vegetables)

• 5 teaspoons of olive oil

• 3-4 eggs

• Salt

Instructions:

• Wash the strouthkia and boil them in very hot water for 4-5 minutes.

• Pour off the water and fry the strouthkia for 7-8 minutes.

• Beat the eggs very well.

• Pour off the oil and add the eggs.

• Stir the food.

• Serve the food when the mixture is set.

Latvia - Vegetable salad

First we voted for the recipes we are going to make. We agreed on two

vegetable salads.

We worked in two groups. We prepared salad and after we learned the

ingredients in English.

We are ready to start the work.

Grating carrots

Cutting cabbage

Cutting sweet pepper

Cutting leek

Peeling apples

Now you need to add mayonnaise

Tasting

We like the salad

POLENTA WITH CHEESE AND CREAM

Lorelay Primary School

Ingredients

1 liter of water

200 g corn flour

1 teaspoon of salt

Boil the water with salt on low heat,

adding little by little the flour. (From

security reasons we mixed the

ingredients first, then an adult boiled

it).

Let the mixture boil for about 15

minutes.

You can mix the polenta with cheese

and cream.

TRADITIONAL ELDER JUICE

Lorelay Primary School

Ingredients

10 litres of water

1 kilo of sugar

3 lemons

5-6 elder flowers

Put the water in a big pot and mix it

with the sugar.

Put the elder flowers and the lemons.

You mix them and then cover it.

Let it rest for 2 or 3 days outside,

until the water has a yellow colour.

Filter the juice and put it in bottles.

You drink it with lemon, during

summer days.

A TRADITIONAL RECIPE FROM GRANDPARENTS:

POLENTA – Frossasco school

Ingredients x 6

6 cups water

2 teaspoons salt

1 3/4 cups yellow cornmeal

Bring 6 cups of water to a boil

in a heavy large saucepan.

Add 2 teaspoons of salt.

Gradually whisk in the

cornmeal.

Reduce the heat to low and

cook until the mixture thickens

and the cornmeal is tender,

stirring often, about 15

minutes

Flip the polenta on a cutting

board

Cut the polenta into slices by

using a string (old traditional

way) .

You can have it with butter

and parmesan cheese or with

milk or with stewed meat.

Romanian Recipe -Nettle Soup

Ingredients:

6 cups water

500 g young nettle leaves,

3 tablespoons rice

4 onions,

2 carrots,

1 parsley root,

2 tablespoons butter

2 eggs (yolks)

2 tablespoons cream

2 cups sour soup or a bit of citric acid,

salt

black pepper grains,

1 tablespoon minced green Lovage,

1 tablespoon chopped dill and parsley greens.

Method:

Rice, onions and diced small roots boil in salted boiling water and boil

until soft. Then put nettles, blanched and chopped, broth, pepper,

lovage. The soup boils. Add beaten egg yolks with cream and butter.

It also gives a boil and remove from heat.

Serve sprinkled with chopped greens.