tasting europe recipe book

TTAASSTTIINNGG EEUURROOPPEE

RREECCIIPPEE BBOOOOKK

Financed by:

FRANCE

SPAIN

ROMANIA BELGIUM

POLAND

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INDEX

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Introduction Tastitng Europe is an European Youth Exchange financed by the programme

Youth in Action of European Union.

This exchange took place in Puente Genil (Cordoba, Spain) from 23rd April to

2nd May of 2013. Twenty six youngsters coming from different associations of France

(Maison des Jeunes et de la Culture de Flers), Romania (Asociatia Hair Redivivus),

Poland (Biało-Czerwoni), Belgium (JOETZ vzw) and Spain (Mesa Local de la

Juventud de Puente Genil) took part in this project, whose aim has been to introduce

young people healthy customs, based on ecological agriculture and products.

We have emphasized advantages of consuming this kind of natural products.

It has finished with the creation of an European Common Recipe Book to improve our

European awareness and stand out singularities of every participant country.

We have carried out several practical activities. Thanks to them, youngsters

have worked in group assimilating all procedures of ecological production. Moreover,

young people have participated in workshops based on debates about advantages of

consumption of this type of products and its use for European recipes to improve our

health.

And eventually, we can’t forget to mention the importance of this project to

encourage the intercultural understanding, the improvement of self esteem and social

skills.

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Romania

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STARTER:

Stuffed peppers with rice- ARDEI UMPLUTI

Ingredients for 4 people

- 8 large green peppers, - 1 kilo meat, - 1 cup rice,

- 2 onions, - Salt

- Oil

- Dill

- Parsley

- Tomato paste

Preparation

- Wash, de-stem and de-seed peppers.

- Leave them with open side down to drain.

- In a vessel mixed the meat, minced onions, the rice and the tomato paste.

- Add salt and pepper to taste and then put the parsley, and when are well mixed, stuff peppers.

- Cover each pepper with the top of a tomato and put peppers into a baking dish.

- Make a sauce with 1 cup flour browned in 3-4 spoonfuls of oil and 4-5 sliced tomatoes, then pour

sauce over the peppers.

- Fill baking dish with water, add salt and sprinkle a handful of chopped dill and parsley over

peppers.

- Put into oven on low heat.

- Check rice from time to time to see if it is cooked, and add water and several tbs. tomato paste to

refill the dish.

* Advice of preparation:

The same recipe can be used to prepare stuffed tomatoes, eggplants, marrows.

Add some cream on top...and the taste will be extra.

* Link to tradition:

Meat and rice together are very traditional for our people in addition with different vegetables.

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STARTER:

Eggplant salad- salata de vinete


- 3-4 large eggplants,

- 1 onion,

- 8-10 spoonfulls of oil,

- Salt

Preparation

- Bake the eggplants than peel and drain them.

- Chop them on a wooden cutting board with a wooden cleaver and put into a bowl.

- Add to the eggplant the chopped onion and salt. Mix well.

- Add oil a little bit at a time, all the while stirring rapidly until the mixture attains the consistence

of mayonnaise.

* Advice of preparation

Peel the eggplants while they are hot. You can mix them with the blender too but they will not be so tasty. You

can add, if you like ,chopped garlic and/or mayonnaise.

* Link to tradition

This is a very traditional meal. Rich and poor used to prepare and eat it especially in summer and autumn. It can

be hardly found in some other European countries.

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MAIN COURSE:

Been Dip- Fasole batuta


- A pot of beans

- 2-3 large onions

- Oil

- Garlic

Preparation

- Boil a pot of dried beans until very well done, Then dry them.

- Put into a large bowl and mash them adding a bit of oil from time to time.

- Mince some garlic and mix.

- Fried the onion in oil and serve together with the beans.


It is better to change ones the water in which you boil the beans.

* Link to tradition:

This is a very traditional meal. Rich and poor used to prepare and eat it especially in winter period of feast.

It can be hardly found in some other European countries.

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DESSERT:

Sponge cake- Chec

Ingredients for 2 pieces

- 10 eggs

- 2 cups sugar

- 2 cups flour

- 2 spoon of cacao

- Vanilla essence and rum

- 100g nuts

Preparation

- Styr very very well the eggs.

- Put slowly the sugar and vanilla essence.

- Incorporate the flour mixing slowly.

- One cup of the mixture has to be mixed with cocoa and rum.

- Put the mixture in a special form for cakes dressed with cooking paper.

- On the top you put the cup of mixture with cocoa and rum and spread the nuts above.

- Put it in the oven and let it for 30 min.

* Advice of preparation

The same recipe can be used with slightly changes and different other mixtures.

* Link to tradition

It is a very easy cake to prepare for a Sunday in family.

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France

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STARTER:

Toasts


- Bread for 100 toasts

- Goat cheese 2 or 3

- Honey

- Mustard

- 5/6 apples

- Sugar

- Black sausage

- Butter

- Potted meat

- Gherkin

Preparation

- 5 min in oven

10

Soufflé au fromage


- 20 big eggs

- 750g of emmenthal

- 300 of butter

- 300 g of flour

- 200 cl of milk

- Nuts

Preparation

- Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan

and roll around the mold to cover the sides. Cover with plastic wrap and place into the

freezer for 5 minutes.

- Preheat oven to 200ºC.

- In a small saucepan, heat the butter. Allow all of the water to cook out.

- Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

- In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the

milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until

incorporated.

- In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy

and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding

very gently.

- Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an

aluminum pie pan. Bake in the oven for 35 minutes.

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MAIN COURSE:

Poule au blanc


- 5 Chickens

- Laurel

- Parsley

- Thyme

- 1 onion

- 3 clove

- 2 leeks

- Garlic

- 30 carrots

- 30 mushroom

- 50g of flour

- 50g of butter

- 1L of cream fraiche

- 1,5kg of rice

- Wine

- 4 Potatoes

Preparation

- Marinate the chicken and herbs in the wine overnight with the onion, mushrooms, garlic and herbs

in a large baking dish.

- Warm up the chicken and wine mixture on the stove. When warm, place it in the oven and cook at a

low temperature about 120C-130ºC for 2-3 hours or until it melts.

- Remove chicken pieces and place on a serving plate. Keep the wine/stock mixture on the stove, and

add the corn flour bit by bit and keep reducing until it is nice and creamy.

- Use more or less flour as needed. Add a touch of cream, and adjust the seasoning.

- Pour the sauce over the chicken, sprinkle the parsley and serve with boiled potatoes or some rice with greens.

- If you have children, use less wine for the marinade and make up the liquid with chicken stock.

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DESSERT:

Struddle

(Czech Republic recipe because we have one Czech participant)


For the Strudel

- 2 tablespoons (30 ml) golden rum (or

use apple juice)

- 3 tablespoons (45 ml) raisins

- 1/4 teaspoon ground cinnamon

- 1/3 cup plus 1 tablespoon (80 g) sugar

- 1/2 cup (1 stick / 115 g) unsalted butter,

melted, divided

- 1/2 cups (350 ml) fresh bread crumbs

- Strudel dough (recipe below)

- 1/2 cup (120 ml, about 60 g) coarsely

chopped walnuts

- 2 pounds (900 g) tart cooking apples,

peeled, cored and cut into ¼ inch-thick

slices (use apples that hold their shape

during baking)

- 7 tablespoons (105 ml) water, plus

more if needed

For the Strudel dough

- 1 1/3 cups (200 g) unbleached flour

- 1/8 teaspoon salt

- 2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough

- 1/2 teaspoon cider vinegar

Preparation

For the Apple Strudel

- Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl. Heat 3 tablespoons

of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

- Preheat the oven to 200°C. Line a large baking sheet with baking paper. Spread about 3

tablespoons of the remaining melted butter over the dough using your hands. Sprinkle the buttered dough with the bread crumbs.

- Spread the nuts. Mix the apples with the raisins (including the rum), and the cinnamon sugar.

Spread the mixture over the walnuts.

- Fold the short end of the dough onto the filling.

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- Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself.

- Curve it into a horseshoe to fit.

- Tuck the ends under the strudel.

- Brush the top with the remaining melted butter.

- Bake the strudel for about 30 minutes or until it is deep golden brown.

For the Strudel Dough

- Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and

vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You

will get a soft dough. Make sure it is not too dry, add a little more water if necessary.

- Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.Take the

dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for

about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball

lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

- Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help

stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can

use your forearms to support it.

- The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the

dough to hang over the edge of the table. Place your hands underneath the dough and stretch and

pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 60

cm wide and 90 cm long, it will be tissue-thin by this time.

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Belgium

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STARTER:

Tomat crevette


- 4 Tasty Tomatoes

- 75g shrimps

- Mayonnaise

- Fresh chive

- Lemon

Preparation

- Remove the parsley leaves from the stems and chop it finely.

- Cut off the tops off the tomatoes with a knife so that they can act as little lids. Save these little

tomato lids for later as a decoration.

- Scoop out the insides of the tomatoes, trying to remove the most flesh possible.

- Flip the scooped-out tomatoes upside-down and let them drain for 15 minutes. It is important they

be as dry as possible. Save some of the tomato juice that runs from the skins.

Preparing the stuffing

- Put the lemon juice and mayonnaise in a bowl

- Add the parsley and a tablespoon of tomato juice

- Mix well

- Add the shrimp and mix again

- Adjust seasoning with salt and pepper

- Stuff the insides of the scooped-out tomatoes generously with the shrimp. Put the little lid back on

and serve chilled

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MAIN COURSE:

Waterzooi


- 2kg chicken

- 2 carots

- 2 leeks

- 1 onion

- 1 green celery

- 1 chicken stock cube

- Single cream

- Parslay

- Chervil

- Butter

- Flour

- Salt

- Pepper

Preparation

- Trim and wash the vegetables and cut them into julienne matchsticks one and three-quarters inches long band one-eighth inch wide. (This should come to about five cups in all.) Toss them in a

large mixing bowl with the tarragon and a sprinkling of salt and pepper.

- Wash and dry the chicken pieces and set aside.

- Using a casserole large enough to hold the chicken and the vegetables comfortably, layer in the

following order: one-third of the vegetables, half of the chicken, half of the remaining vegetables, the rest of the chicken and the remaining vegetables. Pour in the vermouth and enough chicken broth to barely cover the chicken. Up to this point, the recipe may be prepared several hours in

advance. Cover and refrigerate.

- When ready to cook, bring to the simmer, covered, and cook slowly 25 to 30 minutes or until the

chicken pieces are tender and, when pierced, the juices run clear.

- Strain out the cooking liquid, degrease it and adjust the seasonings.

- Blend the cream and cornstarch in a small mixing bowl. Whisk the egg yolks in a large bowl and stir in the cream mixture. Slowly whisk in the hot cooking liquid. Pour the sauce over the chicken. Set over medium-low heat, swirling the casserole gently, until the sauce is warmed and thickens

slightly, but do not bring to the simmer or the egg yolks will curdle.

- To serve, ladle the chicken, vegetables and sauce into large warm soup bowls and sprinkle each

serving with parsley.

- Serve with boiled potatoes, noodles, gnocchi or just good bread.

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DESSERT:

Chocolate mousse


- 3 eggs

- 100g Belgian chocolate

- Sugar

- Butter

- Apple smile

Preparation

- Place the chocolate pieces in a bowl resting over a bain-marie over medium heat and whisk until

the chocolate has melted and is smooth. Remove the bowl from the bain-marie and stir in the egg

yolks.

- Add a pinch of cream of tartar to the egg whites and beat until fairly firm. Add the sugar and

continue beating the whites into stiff peaks.

- Using a whisk, gently incorporate a quarter of the beaten whites into the chocolate preparation,

then carefully fold in the rest of the whites.

- Spoon the mixture into a piping bag and pipe it into the glasses. Cover with plastic film and place

in the refrigerator to set for half a day.

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Poland

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STARTER:

Egg noodles


- 300 g flour

- 3 eggs

- 30 g margarine

- ½ teaspoon baking powder

- Salt

- Pepper

- Spices

- Water

Preparation

- Boil water.

- Melt margarine over medium heat and let cool for 5 minutes.

- Put flour into a large mixing bowl, pour melted margarine, add eggs and as much water as needed –

batter cannot be too thin or too thick.

- Mix everything carefully. When air bubbles appear, add baking powder and spices. Mix again until smooth, with no lumps of flour.

- Using a metal tablespoon, place small noodles into boiling water, stir, cook 2-5 minutes under cover, take out with a skimmer.

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MAIN COURSE:

Minced Cutlets Stuffed with Mushrooms


- ½ kg minced meat (beef or ham)

- 1 egg

- 1 roll (of bread) soaked in water

- 1-2 tablespoons of bread crumbs

- Spices

- 300 g mushrooms

- 2 onions

- 1 tablespoon margarine

- Salt

- Pepper

Preparation

- Wash mushrooms, dice them and peel and chop onions.

- Put everything into a saucepan, cover ingredients with water, add salt, pepper, margarine.

- Simmer over very low heat for 20 minutes. Then drain off.

- Put minced meat into a large mixing bowl, add bread soaked in water, egg and spices. Mix everything.

- Add simmered mushrooms and onions, knead with minced meat.

- Depending on the consistency, add 1-2 tablespoons of crumbs.

- Form chops (meat balls) and coat them with bread crumb. Fry the cutlets on both sides.

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DESSERT:

Faworki


- ½ kg flour

- 8 yolks

- Nip (a very small glass) of spirit

(vodka)

- Pinch of Salt

- 100 g margarine

- Sour cream

- Oil for frying

- Powdered sugar

Preparation

- Sift flour together with salt on a pastry board (or into a mixing bowl).

- Form a mound, make a hollow in it and fill it with diced margarine, spirit, egg yolks.

- Add as much sour cream as needed – dough cannot be too thin or too thick. Mix everything slowly.

- Knead a dough. Beat it with a rolling-pin so it blisters.

- Wrap in wrapping film and leave it in a cool place for 2 hours.

- Then, roll out the cool dough thinly and cut into stripes (about 8 cm long and 2-3 cm wide).

- Cut a small slit in the middle of each stripe, pass one of its sides through it and afterwards pull it

through (to make a shape of a twisted ribbon).

- Do not roll too much dough at once, faworki should not wait for frying too long, if so, they will not be

crispy.

- Start frying faworki in hot oil (on each side) for a very short time.

- After taking faworki out from the oil, place them on the kitchen roll (to drain).

- Put them on the plate and sprinkle with powdered sugar (might be mixed with vanilla sugar).

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Spain

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STARTER:

Pisto


- 2 onions

- 2 green peppers

- 1 red pepper

- 4 ripe tomatoes

- 2 Courgettes

- 2-3 cloves of garlic

- olive oil and salt

- a teaspoon of sugar

- 4-5 Potatoes

- 2 Eggplants

Preparation

- Wash, remove the stem and cut the eggplant into pieces and fry.

- Peel and chop the onions and courgettes

- Wipe-seed the peppers and chop the rest.

- Fry over medium heat the garlic and onion in a pan with a little oil a couple of minutes.

- Add the peppers and continue cooking about 5 minutes.

- Add courgette a couple of minutes without letting it burn then add the onion and tomato.

- Let cook about 15 minutes, until you make the tomato and reduce your juice.

- Add the sugar and salt, bring to the boil and remove from heat.

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MAIN COURSE:

Flamenquines cordobeses


- 30 steaks of chicken

- Ham to the taste

- Parsley and garlic

- Lemon

- Salt

- Flour

- Eggs

- Grated bread

Preparation

- Wash the fillet and dry.

- Wash the parsley and garlic. Chop it.

- In a plate, put the fillet and add it above a little salt, parsley, garlic and middle lemon.

- Save half hour.

- While, chop the ham in strip.

- Fill every fillet with the ham.

- Roll one by one and directly, introduce in flour, egg and grated bread (x2).

- Ready pour fry and taste.


When the “flamenquines” introduce in flour, tighten it very well before of introduce in egg.

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DESSERT:

Santiago’s Cake


- 5 eggs

- 300 g sugar

- 300 gr of ground almonds

- Zest of half a lemon

- A dash of anise

- Icing sugar to decorate

Preparation

- Put baked almonds spread on a tray at 175ºC for 5 minutes or until it loses moisture.

- Mix the eggs with the sugar until frothy riding.

- Add the lemon zest and dash of anise.

- Add and mix the almonds when cool and put into a mold.

- Pre heat the oven at 180 degrees for 10 minutes before and bake 35-45 minutes.

- Remove, cool, unmold and decorate with icing sugar.

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ORGANIZING

PARTNERS

MAISON DES JEUNES ET DE LA CULTURE DE FLERS (France), ASOCIATIA HAIR REDIVIVUS

(Romania), BIAŁO-CZERWONI (Poland) and JOETZ VZW (Belgium). CONTRIBUTERS

Panadería Bollería Gómez

Frutería Ecológica Paco

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