IN TERNATIONAL RECIPES

Page

Nortumbrian Borth (England) ……… ………………….…. 5

Northumbrian Leek Pudding (England) ……… ……….… 8

Rice Pudding (England) ……………………… ………..….. 11

Pea and Coriander Soup(Portugal) ………………….….… 15

Pork “Alentejana” or

Carne Porco à Portuguesa (Portugal) ……………..…….… 17

Sweet Rice Pudding (Portugal) ……………….. ….……….. 20

Frikxuelos (Spain) ……………………………….……….….. 25

Chesnut Cake (Spain) …………………………………...…. .28

Casadielles (Spain) ……..…………..……………………….. 32

Tarhana Soup (Turkey)……..…………..………………..….. 36

Lamp Stew (Kuzu Güveç) (Turkey)..…..……….............….. 39

Semolina Sponge Cake (Revani) (Turkey)..…..………....... 41

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SHIREMOOR PRIMARY SCHOOL

Newcastle, United Kingdom

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NORTUMBRIAN BORTH

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INGREDIENTS: • 1lb neck of mutton, lamb or boiling beef

• 2 ½ pints of water

• 1 small swede

• 1 leek chopped

• 2 medium carrots chopped

• 2 oz pearl barley

• Chopped parsley to garnish

PREPARATION:

1. Place the meat in a saucepan with water.

2. Add the pearl barley and season with salt and pepper.

3. Bring to the boil, cover and simmer for one hour.

4. Skim off any white scum. Add the chopped vegetables, cover. Bring

back to the boil and simmer for another one hour.

5. Before serving remove the bones. Bring back to the boil and serve,

garnished with chopped parsley.

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NORTHUMBRIAN LEEK PUDDING

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INGREDIENTS:

• 100g self raising flour

• 50g shredded suet

• One large leek

• 6 large mushrooms

• 50g butter

• 100ml double cream

• 50g strong chedder cheese

• 1 tsp English Mustard powder

• Salt and pepper

PREPARATION:

1. Pre-heat oven to 180 degrees and butter two individual pudding

moulds.

2. Mix the flour and suet with a pinch of salt and pepper. Combine

with enough water to make a stiff paste.

3. Slice the leeks lengthways, wash thoroughly and finely shred.

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4. Soften the leeks and mushrooms in butter until just coloured. Stir in

the cream, grated cheese and mustard powder and combine

ensuring a sloppy mixture.

5. Roll out the pastry to approximately one cm thick and divide in two.

Line the pudding moulds and trim the excess pastry. Roll back out

again and cut two ‘lids’ for the puddings.

6. Pile the leek mixture into the puddings until ¾ full and top with

pastry discs. Dab the edges with water and seal. Place on a baking

sheet and bake for 25-30 minutes until crisp and golden.

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RICE PUDDING

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INGREDIENTS: • 75g short grain pudding rice

• 50g of caster sugar

• 3 bay leaves

• 900ml milk

• 25g butter

• I whole nutmeg grated

PREPARATION:

1. Pre-heat the oven to 200 ◦C.

2. Place the rice, sugar, bay leaves and milk in a large oven-proof

dish. Cut the butter into small pieces and add to the dish. Stir well

and sprinkle with nutmeg.

3. Bake for 30 minutes. Reduce temperature to 170◦C and cook for

another 1 ½ hours until most of the milk has been absorbed.

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QUEEN ELISABETH’S SCHOOL Lisbon, Portugal

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PEA and CORIANDER SOUP

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INGREDIENTS:

• 200 g shelled peas (can be frozen)

• 1 carrot

• 2 small potatoes

• 2 garlic cloves

• 2 sprigs of coriander, chopped

• 1 tablespoon olive oil

• 500 ml water

• Salt

PREPARATION:

1. In a medium sized saucepan, bring the water to a boil and add the

peas, diced carrot and potatoes and the garlic cloves.

2. Add a pinch of salt and half of the coriander.

3. After cooking, season with olive oil and reduce everything to a

puree. You can use a blender to obtain a creamy texture.

4. Add the rest of the coriander just before serving, and leave some for

decoration.

5. Serve 4 plates. Enjoy!

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PORK “ALENTEJANA” OR CARNE PORCO À

PORTUGUESA

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INGREDIENTS:

• 1kg lean pork, diced

• Salt

• 1kg potatoes, diced

• Parsley

• Assorted pickles

• “Massa de pimentão” (red

pepper purée, or paprika)

• White wine

• Black olives

• 2/3 Bay leaves

• Clams

• Oil or lard

PREPARATION:

1. Season the meat with the pepper purée, bay leaves and white wine

and leave to marinate overnight, in the fridge.

2. In a frying pan, heat up a little oil/lard, stir in the meat and fry evenly.

Meanwhile, deep-fry the diced potatoes. When the meat is cooked,

add the clams, the potatoes and some finely chopped parsley.

3. Cover with a lid until the clams open and serve immediately, sprinkled

with pickles, olives and some more parsley.

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SWEET RICE PUDDING

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INGREDIENTS: • Peel of half a lemon

• 1 tbsp (tablespoons) butter

• 1 cinnamon stick

• 1 pinch of salt

• 125 gram of rice

• 150 gram sugar

• 3 egg yolks

• 7.5 dl milk

• Powdered cinnamon, for

• Topping/decoration

PREPARATION:

1. In a large saucepan, let the rice cook for two minutes. Drain well and

reserve. Meanwhile, in a large saucepan, bring the milk to a boil with

the cinnamon stick and lemon peel.

2. Add the rice and leave to cook, uncovered and over low heat.

Add the sugar first and then yolks and butter, stirring rapidly.

3. Put the rice on very low heat for several minutes without boiling. It

should be creamy.

4. Pour into individual bowls or plates and sprinkle with cinnamon.

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COLEGIO PÚBLICO ATALÍA

Gijon, Spain

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FRIKXUELOS

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INGREDIENTS:

• 1-3/4 cups flour

• 4 eggs

• 2 cups plus 1 TB milk

• 2 TB sugar

• 1 lemon zest

• Olive oil (a few drops for cooking)

• 1/2 cup white or brown sugar (for sprinkling)

PREPARATION:

1. Mix together all of the ingredients in a large bowl.

2. Heat a medium size skillet over high heat. Add just a few drops of

the oil and turn around the pan. Pour 1/4 cup of the mixture and turn

it around the pan quickly to coat the entire bottom of the pan. You

want to make them as thin as possible, so only add enough mixture

to just coat the bottom of the pan.

3. Move the pan and use a spatula to gently lift the frixuelo free of the

pan. Cook for about 60 seconds on each side. Remove to a large

plate and sprinkle some sugar over the hot frixuelo.

4. Continue making and rolling each frixuelo and enjoy!

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CHESNUT CAKE

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INGREDIENTS:

• 600 grams of chestnuts

• A quarter of a liter of milk

• 100 grams of sugar

• 40 grams of butter

• 1 vanilla stick

• Chocolate (you have to melt it)

• 180 grams of flour

• 180 grams of margarine

• 3 eggs (preferably big)

• 2 small spoonfuls of baking powder

• 1 grated lemon peel

• Some oil or butter to grease the baking tin

PREPARATION:

1. Whisk the 180 grams of margarine and mix with the 180 grams of

flour, the 3 eggs, the 2 spoonfuls of baking powder and the grated

lemon peel.

2. Grease the baking tin with oil or butter, line it with cooking paper

and grease it again.

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3. Pour the mixture into the baking tin and cook 30 minutes in the

oven with medium temperature.

4. Leave to cool 3 minutes and take it out of the mould on top of a

grating.

5. To make the inside of the cake, cook the chestnuts in water. Drain

and peel. Put them in a pot with a quarter of a liter of water,

another of milk, sugar and the vanilla stick. Mix with a wooden

spoon. Leave to cook for 10 minutes and put it in the mixer. Lower

the fire to 0 and put the 40 grams of butter while mixing the paste.

6. Cut the cake in 3 parts, cover each one with the recently made

(and now cold) mixture and put them back together.

7. Cover the cake with melted chocolate and decorate as you like:

with icing sugar, cherries, etc.

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CASADIELLES

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INGREDIENTS: • 1 cup ground walnuts

• ½ cup sugar

• A glass of sweet anise

• Few tablespoons of water

• Icing sugar

• 1 sheet puff pastry

PREPARATION:

Preheat oven to 220 degrees and prepare the filling by mixing

ground nuts with sugar, dill and little water, and let it rest a while so the

flavors mix well. It extends the puff pastry with a rolling pin and cut

them in a rectangle all the same size, places a spoonful of filling on

each rectangular shape and closes like a book. The edges are sealed

on a fork to enclose the filling, and are placed in a baking tray, leaving

some space for the growing puff when they are baked. So they are

crunchy is advisable to leave the ‘casadielles’ while in the refrigerator

and the oven finishes heating. When the oven has reached its

temperature reached, bake for about 12 minutes or until they turn

golden brown. Sprinkle with icing sugar is too hot to fit well attached.

RECİPEBOOK COMENIUS PROJECT 

    2010‐2012   

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KURTULUŞ İLKÖĞRETİM OKULU

Kütahya, Gediz, Turkey

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TARHANA SOUP

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Tarhana Soup is a traditional soup of Turkish Cuisine. Tarhana needs some effort and preliminary preparation but cooking tarhana soup is really easy.

INGREDIENTS:

• 1 table spoon butter

• 1 table spoon tomato paste

• 1 water glass tarhana (dry)

• 1 tea spoon peppermint

• 1 tea spoon red pepper flakes

• Salt

PREPARATION:

1. Put butter to the saucepan after melting add tomato paste

2. Add 5 glasses of water.

3. In an other bowl put powder of tarhana and add one glass of water.

4. Stir them until tarhana become liquid become even.

5. Add this liquid into the water that boils in the saucepan.

6. Cook for 15-20 minutes flavor with salt, peppermint and red pepper.

7. Serve it hot.

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LAMP STEW

(KUZU GÜVEÇ)

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INGREDIENTS:

• 2 kg lamb, cut in cubes (prepared lamb rib)

• ½ kg tomatoes

• 1 table spoon tomato paste

• 10 pcs shallots

• 1 dessert spoon salt

PREPARATION:

1. Firstly put alternately some lamb, some big sliced tomatoes and the

shallots into the stewpan

2. Add a glass of water , some tomato paste and salt into the stewpan

3. Set the oven 200 degrees.

4. Cook for 1, 5 - 2 hours.

5. Serve it hot.

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SEMOLINA SPONGE CAKE (REVANİ)

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INGREDIENTS: • 3-4 eggs

• 1½ cups flour

• 1 cup sugar

• 1 cup semolina

• ½ cup melted margarine/butter

• 1 tsp/1 package baking powder

• 1 tsp/1 package vanilla

For the syrup:

• 2-2 ½ cups sugar

• 3 cups water

• 1 tsp lemon juice

• Coconut flakes for garnish

PREPARATION:

1. Place water and sugar into a pot to prepare the syrup. Bring to a boil.

2. Then simmer for about 2-3 minutes and stir in lemon juice.

3. Turn the heat off and let it cool. You will pour the cool syrup over the

cooked hot revani cake.

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4. In a bowl, mix eggs and sugar with a mixer till it becomes foamy (3-4

minutes).

5. Then, add margarine/butter and semolina in.

6. Stir continuously while adding flour, baking powder and vanilla.

7. Grease a 9x13 inch or 12 inch diameter pyrex dish and pour the cake

mixture inside.

8. Preheat the oven to 180 C and bake till the surface turns light golden

brown (for about 35-45 minutes).

9. Once the cake is ready take it out of the oven and immediately pour

the cooled syrup all over evenly. Use a spoon or ladle to pour the

syrup evenly.

10. Cut the cake into square pieces and garnish with coconut flakes.

11. Have a good appetite!

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ENJOY OUR

COOKING!

☺

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PARTNER SCHOOLS

• QUEEN ELISABETH’S SCHOOL (Lisbon, Portugal)

• SHIREMOOR PRIMARY SCHOOL (Newcastle, United Kingdom)

• KURTULUŞ İLKÖĞRETİM OKULU (Gediz, Turkey)

• COLEGIO PÚBLICO ATALÍA (Gijon, Spain)