Organiser EU Cookbook: Manuela Plank p.1
AUSTRIA
Country:
Austria’s capital is Vienna. The city’s landmark is the Stephan’s Dom. Austria has about
80.000 km2 and 8 Million inhabitants. The Neusiedler See is the biggest lake. The
Großglockner is the biggest mountain. The Danube is the longest river. Mozart is its most
famous musician, Freud its most famous psychologist and Hundertwasser its most famous
architect. The songs “Stille Nacht/Silent Night” by the priest Mohr and “On the blue Danube”
from Johann Strauß are well-known for Austria. Arnold Schwarzenegger is the governor of
California but was born in Graz, Styria. The nine districts are called: Lower Austria
(Niederösterreich), Upper Austria (Oberösterreich), Vienna (Wien), Styria (Steiermark),
Burgenland, Tyrol (Tirol), Vorarlberg, Salzburg and Carinthia (Kärnten). ‘Ötzi’ is the old
man who was found in the ice on the mountains between the border of Austria, Carinthia, and
Italy. He was a Neandertaler and lived 3000 years ago. Austria has beautiful skiing resorts.
Salt is collected from the mountains in Salzburg (Hence the name) where you can watch it in
the “Salzkammerwelten”. The famous drinks “Red Bull” and “Almdudler” are manufactured
in Austria. The surrounding countries are Germany, Switzerland, Liechtenstein, Italy, Czech
Republic, Slovenia, Hungary and Slovakia. Falco was a famous musician and he invented the
German HipHop.
Starter: Fridattensuppe (Soup with sliced omelette)
Ingredients for the soup:
• 1 liter water, bones (beef),
• bound together:1 carrot, 1 celery, 1 parsley root,
1 onion, geen leaves of the parsley, leek, celery
and lovage
• garnish with salt, pepper, bay leaves, nutmeg
Put the vegetables and bones in a pot with water, season it
and cook it slightly for 1 hour. Take the vegetables and
bones out and season again if you want. If you don’t have
time for that: boil one liter of water with a soup cube.
Ingredients for the Fritatten (in the soup):
• 120 g flour, salt, 1 egg, 250 ml milk
Put all ingredients into a bowl and mix them. Put oil in a frying pan. Wait until it is very hot.
Pour a ladleful of the mixture in the frying pan. Gently tilt the frying pan from side to side, so
that the mixture is evenly distributed. It should be thin but not too thin. It should be a bit
thicker than the French crepes. After two minutes try to turn them over. Wait for another two
minutes. Then cut the “Palatschinken” (as they are called in their natural form when you put
jam on it for a dessert) in stripes and put them into the soup.
Austria Page 1
Organiser EU Cookbook: Manuela Plank p.2
Main dish: Wiener Schnitzel and Kartoffelsalat (potato salad)
Ingredients for the Schnitzel:
5 chicken breasts or tenderloin
2 eggs
some flour
some breadcrumbs
serve with bread and ketchup
You need for cucumber salad:
2 cucumbers
dressing: vinegar, salt and oil
You need for potato salad:
4 potatoes
1 onion
dressing: vinegar, salt, oil and water
Instruction:
1. beat the chicken with a mallet until thin
2. roll the chicken in flour
3. dip chicken in egg
4. roll in bread crumbs
5. put oil in a frying pan
6. fry until brown
prepare your potato salad:
7. boil the potatoes for 20 min in water
8. peel them
9. cut them in small slices
10. dice the onions
11. put them in a bowl with the potoatoes
12. pour dressing into the bowl
prepare your cucumber salad:
13. cut the cucumbers in slices
14. pour dressing on it
Austria Page 2
Organiser EU Cookbook: Manuela Plank p.3
Dessert: Sachertorte
Ingredients:
• for the dough: 140g butter, 140g crystal sugar,
4 yolks, 140g chocolate, 140g flour, ½ teaspoon
baking soda/powder, 4 egg whites,
• for the icing: 250g chocolate, 100g butter,
100g apricot jam
Instruction:
1. put the egg whites in a bowl and mix for 5 minutes
2. put butter, sugar, yolks in a bowl and mix for 10 minutes
3. put the baking powder into a bowl with the flour
4. melt chocolate slowly and add it to the butter, sugar and
yolks
5. fold in flour and beaten egg white carefully!
6. put the dough in a cake tin
7. put it into the ofen
after 60 minutes:
8. turn the cake over on a plate
9. stir the jam (makes spreading easier)
10. spread the jam on the cake
11. melt the chocolate with butter
12. pour the chocolate on the cake
13. let it cool for one hour
School: International School
Address: Dr. Karl Renner Straße 8, 3100 St. Pölten, office@international-school.at
Organiser: Dipl. Päd. Manuela Plank, mail@manuelaplank.at
Pupils: 3rd year: Anna Eberhardt, Audrey Holzer, Jennifer Inreiter, Lara Messner, Christian
Ptacek, Patrick Rosenthal, Armin Schöndorfer, Moritz Stockinger, Michael Waitzer and
Dominik Werner;
Austria Page 3
Organiser EU Cookbook: Manuela Plank p.4
BELGIUM
The kingdom of Belgium is situated in the northwest of Europe. It shares borders with
the Netherlands, Germany, Luxembourg and France. It borders the North Sea in the
west. Belgium covers an area of 30,528 km² and has a population of about 10,5 million
people. It’s one of the most densely populated countries in Europe.
Our country is divided into three regions: the Flemish region (yellow), the Walloon region
(green) and the Brussels Capital region(purple).
Dutch is spoken in the upper part of Belgium. French is spoken in the lower part of
Belgium. And German is spoken in a small piece in the east of Belgium (dark green).
Belgium has a king and queen, King Albert and Queen Paula and is a constitutional,
popular monarchy. But the king and queen don’t have all the power. Belgium is a
parliamentary democracy. It has seven parliaments and 6 governments. There are
different politic groups and they represent their own opinion. There is right and left and
you have several political groups between these extremes. So the Belgian political
system is rather complicated.
Belgium is one of the founding members of the European Union and hosts its
headquarters in Brussels, our capital.
One of Belgium’s most famous landmarks is the Atomium, nine steel spheres connected
with tubes representing a magnified unit cell of an iron crystal.
Famous Belgians are : Tom Boonen (cycling), Dirk Frimout (astronaut), Justine Henin
(tennis), Helmut Lotti (singer), …
Starter : Fried cheese croquettes
Ingredients for 12 croquettes
• 100 g unsalted butter, 150 g flour, ½ l milk, 200 g grated cheese (Parmesan,
Swiss Emmentaler and Gruyere), dried bread crumbs, 3 large eggs, salt and
pepper, nutmeg, 1 tablespoon vegetable oil
Preparation
• Melt the butter in a saucepan.
• Add the flour while stirring constantly.
• Whisk in the milk and bring the mixture to almost a boil while stirring
constantly.
• Reduce the heat and let the mixture simmer for 5 minutes.
• After that the sauce should be thick and smooth.
• Add the cheeses and bring to a boil. When it boils, remove the sauce from the heat
and stir for a few minutes to cool.
• Add the egg yolks and season with salt, pepper and nutmeg.
• Cover a cake pan with plastic wrap. press plastic wrap on the surface to prevent a
skin from forming.
• In the meantime you have to prepare the coating.
• Beat the egg whites with the salt and 1 tablespoon of vegetable oil.
• Spread the firm cheese mixture onto a lightly floured surface with a fork. Cut it into
12 rectangles.
• Coat the croquettes one at a time by dusting each rectangle lightly with flour, dip it
into the egg white mixture and coat it with bread crumbs by rolling it over a plate
with bread crumbs.
• Cover the croquettes with plastic wrap and refrigerate them until it is time to fry.
• Heat the oil in a deep fryer to 375°C / over medium high.
• Fry the croquettes a few at a time until they turn a rich golden colour, this will take 3
to 6 minutes.
• Drain the fried croquettes on paper towels and serve them.
Belgium Page 1
Organiser EU Cookbook: Manuela Plank p.5
Main course : Waterzooi
Waterzooi is a kind of chicken stew. Its name is Dutch
because there is no exact translation into English.
Translated literary it would be called “watery mess”.
Ingredients for six persons :
• 20 dl chicken broth • butter
• 1 chicken (+ 1.5 kg) • 40 g flour
• 5 carrots • 2.5 dl cream
• 4 branches white celery • 3 yolks
• 1 leek • 2 spoons parsley
• salt, pepper and nutmeg • 1 spoon chervil
Preparation
• Cut the chicken into four large pieces.
• Clean the carrots, the celery and the leek and cut them into little pieces.
• Simmer the vegetables for 10 minutes in a little bit of butter. But don’t let
them become brown.
• Pour the chicken broth onto the vegetables so that they are completely
covered by broth.
• Season everything with salt and pepper and add the chicken. Now let it
simmer on a small fire for about 25 minutes, until the chicken is cooked.
• Remove the pieces of chicken and keep them warm in a pot with a little bit of
broth in it. Also remove the vegetables and let them dry in a colander.
• Melt a bit of butter and mix this with the flour, to create a yellow roux.
• Put this roux with the rest of your broth (the broth without the chicken!) and
let it simmer for another 10 minutes.
• Take a soup tureen and arrange the pieces of chicken in it.
• Mix the cream and the yolks. And add this mixture to your sauce (= roux +
broth).
• Now add the vegetables to your sauce. Remove your pot from the fire.
• Taste the sauce and add nutmeg until you like the sauce.
• Pour the sauce over the chicken in the soup tureen and sprinkle chopped
parsley and chervil on top as a garnish before serving. You can eat it together
with boiled potatoes or brown bread and butter.
Belgium Page 2
Organiser EU Cookbook: Manuela Plank p.6
Dessert : Belgian waffles
You can eat Belgian waffles as a
dessert, but it is also served as a snack
in the afternoon or the evening.
Ingredients
• 40 g yeast
• 4 dl tepid sparkling mineral water
• 500 g fine flour
• salt
• 4 dl of tepid milk
• 8 eggs
• 250 g butter
Preparation
• Dissolve the yeast in tepid water.
• Sift the flour into a bowl and make a hole in the middle. Mix the dissolved
yeast slowly with the flour.
• Add the salt and the milk.
• Add the egg yolks.
• Whisk the egg whites and use a spatula to scoop them carefully through the
batter.
• Cover the batter and leave it rise in a heated place until its volume has
doubled. This should take about half an hour.
• Preheat the waffle iron. Most waffle irons have a light that goes off when the
iron is at the set temperature.
• Then put some butter on the plates and use a ladle to pour about ½ cup of
batter over the bottom of each waffle grid. Close the iron and wait for 2 to 3
minutes. When the waffle is golden brown, you can take it out of the waffle
iron with a long fork.
• Your waffle is ready. You can serve the waffle with some ice cream,
strawberries, all sorts of sugar or whipped cream.
ENJOY YOUR BELGIAN MEAL !!!
School: Sint-Aloysiuscollege
Address: Wilgendijk 30, 8600 Diksmuide, sadi@scarlet.be
Organizer: Natascha Coene
Pupils: 5EM, 5LM, 5MWE, 5MWI, 6MWE
Belgium Page 3
Organiser EU Cookbook: Manuela Plank p.7
Country:
The Bulgarian’s capital is Sofia. Population - 7 679 290 inhabitants. Ареа – 110 993
km2. We have got many lakes and beautiful mountains – Rila, Pirin, Stara planina.
Bulgaria is bounded on the East to the Black sea. “Albena”, “Zlatny piasatsy” /”Gold
sands”/, “Slanchev briag” / “Sunny beach”/ are well known seaside resorts. There
many strangers relax every summer.
Bulgaria is ancient country. It was created in 681 after Christ. Its creator is Khan
Asparuh. Bulgarian land was in slavery around 7 centuries. The Bulgarian great writer
Ivan Vazov is written for slavery in yours book “Pod igoto” /”In slavery”/ and this
book is published in 27 countries including Japan.
Bulgaria is well known for their folklore. А Bulgarian folklore song flies in The
Space.
Bulgaria is well known for their success in sports. In 1994 in USA Bulgarian’s
football team won the 4-th place in the World. Famous Bulgarian footballer is Hristo
Stoichkov.
The Bulgarian people are very hospitable and treat to a good dinner.
Starter: Mlechna salata /Yoghurt Salad – Snow White/
Ingredients:
• 1 kg drained plain yoghurt
• 4 tbsp. oil
• 100 g chopped walnuts
• 4 pickled cucumbers
• 3 cloves garlic
• 3 sprigs dill
• 0.5 tbsp. salt
Preparation: Add the chopped garlic, dill, salt
and oil
Add the chopped walnuts into the Mix it well together
drained yogurt Form them on a plateor a cup /a
Add the grated and drained preferred presentation is the
cucumbers shape of an ice cream scoop/
Bulgaria Page 1
Organiser EU Cookbook: Manuela Plank p.8
Main dish: Lozovi sarmi /Stuffed grape Leaves/
Ingredients:
• 30 grape leaves /if the leaves are
fresh, soak them in salt water for
1 min/
• 50g oil
• 200g rice
• 1 union
• 15 sprigs parsley
• 6 sprigs mint
• 3 sprigs cow-parsnip
• 6 pepper corn /black pepper/
• 0.5 tbsp paprika /red pepper/
Preparation:
Stew the union in the oil.
Add the clean rice into the oil /oil mixture and mix evenly for about 1 minute/
Add the chopped green herbs and the pepper and paprika
Pour in 200g water and add the salt
After the rice is puffed up, remove the mixture from the stove
In each grape leaf, spoon in a small amount of the mixture and wrap it up
Arrange the stuffed grape leaves in a small backing pan /one next to the other/
and fill the pan whit hot water until you can just see the water.
Cover everything whit a few grape leaves, so that the stuffed grape leaves won’t
burn.
Bake them at 200° for about 20 minutes.
Bulgaria Page 2
Organiser EU Cookbook: Manuela Plank p.9
Dessert: Ashore /Frumenty/
Ingredients:
• 2 packets starch /farina/ of your
choice
• 200g of mutton
• 2 litter of water
• 200g sugar
• 100gr walnuts
Preparation:
Pour the water into a deep pot
After boiling it add sugar, walnuts and boiled mutton
Boil the starch in 400g or water and pour it into the other ingredients
Mix it and end let it sit to boil, stirring it eventually and continuously for 5
minutes
The completed ashore /frumenty/ is poured into small cups
School: Technics and clothes professional school “Docho Mihailov”
Address: gr. Tervel, ul. Han Asparuh № 81, obl. Dobrich www.tmt.tervel.dobrich.net
Organiser: Gallia Yankova, galina_dida@abv.bg
Pupils: Martin, Peter, Maria, Christina, Georgiana, Stanislaw, Ivan
Bulgaria Page 3
Organiser EU Cookbook: Manuela Plank p.10
Country:
“A gold-green leaf cast on the sea…”
Thus begins a poem about our island, Cyprus, found in the north-eastern corner of the
Mediterranean Sea. It is the third largest island in the Mediterranean.
Population: 788 457 inhabitants
Area: 9 251 km²
Capital: Nicosia
According to Greek mythology the Goddess of Beauty and Love, Aphrodite, was born in
Cyprus.
Cyprus, is a country with an ancient civilization of more than 8000 years ago. Many of its
ancient monuments have been declared as Worldwide Cultural Heritage by UNESCO.
That is why it is one of the most tourist destinations in the Mediterranean attracting over
2.4 million tourists per year. Apart from that tourists come to enjoy its mild Mediterranean
climate, its warm sunshine, its lovely beaches, the peace and tranquillity of its mountains, its
traditions, customs and folklore, its exquisite cuisine and its freshly fruits.
From ancient times, Cyprus has also been renowned for its excellent wines, especially
Commandaria.
Apart from the capital of the island which is the biggest town in population, the second town
in population is Limassol, where we live. Our school is founded in the suburbs of Limassol, in
Ypsonas, a very big village, only 12 minutes away from the town centre.
Starter: Talattouri (Yoghurt and Cucumber mixture)
Ingredients:
450 g drained yoghurt
2 (200 g) unpeeled cucumbers
dried mint (crushed)
salt
2-4 tablespoons olive oil (optional)
1 garlic clove, crushed (optional)
Preparation:
Grate the cucumbers coarsely and put salt.
Place in a strainer and press to remove water from them.
Put the yoghurt in a bowl, add all the remaining ingredients and mix well.
Serve chilled.
Notice: You serve talattouri with sliced bread and salad.
Organiser EU Cookbook: Manuela Plank p.11
Main dish: Arni Tavas (Lamb Stew)
Ingredients:
1 Kg lamb, cut into small portions
1 kg ripe tomatoes, peeled and cut into pieces
1 kg onions, cut into slices
1 kg potatoes, cut into 2 ½ cm cubes
salt and pepper
1/3 glass olive oil
2 teaspoons ground cumin
Preparation:
Remove any excess fat from the meat. Salt the meat according to your taste and
place in a 35 cm roasting pan.
Mix together in a large bowl the potatoes, the onions, the tomatoes, the cumin and
salt and pepper as desired.
Place all the vegetables in the pan and mix with the meat.
Pour over the olive oil, cover with foil and cook in a moderately hot oven (for 1 hour).
Uncover and turn carefully. Cover again and continue to cook for a further 1 to 1 ¼
hour or until the meat is tender, turning carefully once or twice.
Remove the foil and continue cooking and turning the meat until it becomes golden
brown on both sides.
At the same time you will see the sauce thicken. If necessary, turn over the potatoes
too.
Serve warm.
Organiser EU Cookbook: Manuela Plank p.12
Dessert: Daktyla (Pastries with Almonds)
Ingredients:
For the dough
6 glasses self-raising flour
1 glass sunflower oil
1 ¼ glasses lukewarm water
pinch of salt
For the filling
3 glasses almonds, finely ground
6 tablespoons sugar
1 ½ -2 tablespoons ground cinnamon
8-10 tablespoons rose water
For the syrup
4 glasses sugar
4 glasses water
4 tablespoons rose water
3-4 cinnamon sticks
6-8 drops of lemon juice
Oil for frying
Preparation:
To prepare the syrup, place the sugar, water, cinnamon and lemon juice in a saucepan.
Stir and place over heat. As soon as it reaches the boiling point, reduce the heat and
boil for 5-7 minutes more. Remove from heat, pour in the rose water, take out the
cinnamon sticks and leave the syrup to cool.
To prepare the dough, mix the salt with flour and add the oil. Using your fingertips
rub the oil into the flour until the mixture resembles fine breadcrumbs. Knead with
as much water as needed to make a firm dough. Cover and leave it aside for half an
hour.
To prepare the filling, mix the almonds with sugar and cinnamon and add as much
rose water as needed to make a firm mixture.
Roll out the dough into thin sheets and cut each sheet into pieces of about 8x10 cm.
Place some filling on each piece of pastry and roll to the shape of a finger. Press the
edges firmly with a fork.
Heat plenty of oil in a medium pan. Fry the dactyla, a few at a time, over a low heat
until they become golden brown on both sides. Remove daktyla and dip into the syrup
for about 10 seconds. Drain them in a strainer and transfer them to a platter.
School: B’ Primary School of Ypsonas
Address: 11 Foti Pitta street, Ypsonas, Limassol, Cyprus, http://www.schools.ac.cy/ypsonas%2Db%2Dlim%2Ddim/
Headteacher: Georgios Georgiou, gegeor@cytanet.com.cy
Organiser: Anna Theodorou, annathdr@yahoo.com
Pupils of 5th grade: Giorgos, Kyriakos, Matthaios, Michalis, Nikos, Andreas, Marinos, Orthodoxia, Maria,
Konstantina, Maria, Troodia, Stavri, Ifigenia, Eleni, Mina, Maria, Konstantina.
Organiser EU Cookbook: Manuela Plank p.13
The Cuisine of the Czech Republic
The Czech Republic is a country in the middle of Europe. It has got 10,3 mil. inhabitants and
the size of the country is 78,886 km2. The capital is Prague. We have got lakes, rivers as well
as mountains and so people in our country like skiing, hiking and swimming. The highest
mountain is Sněžka (1602 m) and the biggest lake is Černé jezero (Black Lake) in Šumava.We
have got a lot of places of historical interest because the history of our country is very
rich.Czech people like eating and the Czech cuisine is really famous but not healthy. All the
following recipes are for four people.
a typical Czech starter
Garlic Soup
Soups are very favourite in the Czech Republic. We eat them for lunch before the main dish.
Garlic soup is very popular because the preparation is very easy and if you have a cold, you
can add some more garlic and it will definitely help you.
Ingredients: 2 litres of meat broth, 4 cloves of garlic, 1 egg, salt, pepper, marjoram, caraway,
a few slices of ham or bacon, grated cheese, bread
Preparation: You press the garlic into the broth, you add a bit of salt, pepper, marjoram and
caraway and you pour one egg in the soup and stir it. You cook it for a few minutes and you
can pour the soup in the dishes or soup plates. Then add some grated cheese and some cut
bacon or ham into the plates and add several pieces of roasted bread, too. And how to prepare
the bread? You take a few slices of bread and cut them into squares and roast them on butter
or oil.
Czech Republic Page 1
Organiser EU Cookbook: Manuela Plank p.14
A typical Czech main dish
Pork meat, Dumplings, Cabbage
This meal is a clear proof that Czech cuisine is not very healthy. Still, „pork meat with
dumplings and cabbage“ is the most typical Czech meal. We often have it for lunch on
Sundays when the whole family is together.
Ingredients for the pork meat: 2 kg of pork roast meat unboned, salt,water, garlic, caraway
The preparation of the meat: Salt the meat and put on it a bit of caraway and put it in the
pan, then pour some water on it and bake it covered till the meat is soft (1 – 2 hours).
Regularly check if there is enough water.
Ingredients for the potato dumplings: 500 grams of boiled potatoes in coat (not peeled),
salt, 1 egg, ½ cup of semolina, flour (as much as you need)
The preparation of the dumplings: Wait till the boiled potatoes are cold and then peel them
and grate them. Add one egg, a bit of salt, some semolina and flour and make oval or round
dumplings. Put them into boiled water and cook them for about 20 minutes. If the dumplings
are too big, turn them. Then cut them into slices and eat them with the slices of pork meat and
cabbage.
Ingredients for the cabbage: one head of cabbage, water, salt, caraway, sugar, vinegar,
browning
The preparation of the cabbage: Cut the head of cabbage into the shapes of „noodles“ and
pour boiled water over it and boil it for a while. Then strain the water and pour new cold
water on the cabbage, salt it, put there some caraway, add 1 – 2 teaspoons of sugar and boil it
but do not add any more water. When the cabbage is soft, add there some browning, boil it for
a while, add a bit of vinegar and that is all.
Czech Republic Page 2
Organiser EU Cookbook: Manuela Plank p.15
A typical Czech dessert
Fruit Cake
Ingredients: 1 mug of sugar, 2 mugs of flour, 150 grams of some fat (butter, margarine...), 1
egg, 1 mug of milk, 1 pack of baking powder, some fruit (halves of apricot, peaches,
blackberries, redcurrant, blackcurrant...)
The preparation of the fruit cake: Put together one mug of flour, one mug of sugar and the
fat and make from it a crumble mixture (do it with your hands). Then put one mug of the
mixture aside and to the rest of the mixture add one egg, one mug of milk, one mug of flour
and mix it very thouroughly together. Then add the baking powder with a bit of flour and mix
it into the mixture very carefully and slowly. Take the baking tray, spread it with some fat and
then with flour, pour there the mixture and put the fruit on it. Bake it in the preheated oven for
about 35 minutes. When it is cold, cut it into squares and put some sugar on it.
Enjoy your meal!!!
Soukromá mateřská škola a základní škola, s.r.o.
School: Soukromá mateřská škola a základní škola s.r.o.
Address: Rozmarýnová 3, 637 00 BRNO, the Czech Republic, skola@skolni.info
Organizer: Alena Nedomová, ajanedo@seznam.cz
Pupils participated: 5th grade: Barbora Čechová, Sára Provazníková, Tim Hangstörfer,
Václav Krchňák, Vojtěch Kratochvíl, František Hroník, Tereza Kadlecová, Tereza Šimáčková,
Tereza Brettfeldová, Jihen Samet, Miroslava Staňková, Filip Skokan, Daniel Gladiš, Linda
Jarwanová and the teacher Alena Nedomová
Czech Republic Page 3
Organiser EU Cookbook: Manuela Plank p.16
DENMARK
Country:
The Capital of Denmark is Copenhagen. The Town’s Landmark is the little Mermaid. Lots of
Buildings such as “Rundetårn”, “Børsen”, “Christiansborg” ..are dated about the time for
King Christian 4th.
Denmark still is a Kingdom.
The Danish royal Ballet is famous around the World. The Author H.C.Andersen and his
Stories are known all over, but not all know that he is from Denmark.
We have more famous Painters such as Cobra-Painters, but young People are more familiar
with our Sports-Ikons as Michael and Brian Laudrup.
The country is about 46.000 km2 and have about 5,5 million inhabitants.
Our meals in this text are prepared from the concept that we wanted to make it out of fresh
Danish products.
In fall the Cabbage is a vegetable that has many different sorts.
Starter: Laksemix (Salmon delight)
Ingredients:
200g smoked salmon
400g cottage cheese
1 large red onion
1 bunch of dill
Salt and pepper
Preparation:
• Cut the salmon into small pieces and mix with the cottage cheese.
• Chop the dill and onion finely and add.
• Season with salt and pepper to taste.
• Serve with wholemeal or multigrain bread.
Denmark Page 1
Organiser EU Cookbook: Manuela Plank p.17
Main dish: Wok dish: Cabbage and apple in mild curry cream
Ingredients:
• 400g broccoli
• 8 Brussels sprouts
• 1 apple
• ¼ savoy cabbage
• ½ tbsp. freshly grated ginger
• ½-½ tbsp. rapeseed oil
• ¼ tbsp. curry
• 2 dl coconut milk (light)
• ½ dl water
• Pinch of salt
Serving suggestion: 2 dl. jasmine rice
Preparation:
1. Rinse the broccoli. Cut into flowerets.
2. Cut the stem into 1cm thick pieces.
3. Rinse the Brussels sprouts. Remove the outer leaves. Cut them into quarters.
4. Rinse the apple remove the core and cube the rest.
5. Rinse the cabbage and cut into ½cm strips.
6. Peel and grate the ginger.
7. Heat the oil in a wok.
8. Add the broccoli flowerets and stem and sauté for 1 minute.
9. Add the Brussels sprouts and sauté for 1 minute.
10. Add the apple cubes and sauté for 1 minute.
11. Add the cabbage and ginger and sauté for 1 minute.
12. Sprinkle the curry over the ingredients and stir.
13. Pour the coconut milk and water into the wok and stir.
14. Simmer for 4-5 minutes until the broccoli is tender, but not too soft.
15. Remove from heat.
16. Add salt to taste.
17. Serve with rice.
Tip: Instead of salt, you can use soya sauce.
Boil the rice using the instructions on the packet.
Denmark Page 2
Organiser EU Cookbook: Manuela Plank p.18
Dessert : Æblekage (Danish Apple Crumble)
Ingredients:
12 apples
½ tbsp cinnamon
75g icing sugar
150g sugar
100g plain flour
25g butter
10g almonds
200g marzipan
Preparation:
• Peel apples, cut in quarters, add a little water and boil briefly.
• Cover the almonds with water and press the skin off.
• Put apples in a porcelain baking dish and sprinkle with cinnamon.
• Mix the icing sugar, sugar, 150g marzipan and butter to form crumbs.
• Spread the crumbs over the apples.
• Top with almonds (peeled and chopped) and 50g marzipan (cubed).
• Bake for 10-15 min. at 175° until light brown and crisp to touch.
• Serving suggestion: serve with sour cream or ice-cream.
School: Lindegaardsskolen (ENIS-skole
Address: Lyngbygårdsvej 39, 2800 Kgs.Lyngby, Denmark www.li-ltk.dk
Organiser: Pd. Librarian Karin Hansen, Karin.Hansen10@skolekom.dk
Pupils: 6.klasse and Tine Klatschou/ Translation: Vicki Nielsen
Denmark Page 3
Organiser EU Cookbook: Manuela Plank p.19
Country: ESTONIA
ESTONIA
Total population: 1.342 million
Population density: 30.9 people per km²
Estonia, a country of great scenic beauty with many forests, lakes and islands, is bordered by the
Baltic Sea, the Russian Federation and Latvia. Tallinn, the ancient Hanseatic city and capital, has
many historical and architectural monuments, particularly in the old town centre which is dominated
by the steeple of the medieval Town Hall (14th-15th centuries), the oldest in northern Europe. Two
hours drive from Tallinn is Pärnu, a small 13th-century town on the banks of the Pärnu River. Known
as a seaport and health resort, its attractions include a theatre and a 3km-long (2-mile) sandy beach.
Haapsalu, a small town on the western coast, has been a well-known resort since the 19th century,
featuring romantic wooden houses and tree-lined avenues. Lahemaa National Park, is extremely
popular. It contains mostly virgin forest with beautiful lakes, rivers, fishing villages and historic manor
houses. Local specialities include sült (jellied veal) and rosolje (vinaigrette with herring and beets).
And yet Estonia is larger on the inside than on the outside, the “secret” well known and shared by the
locals. It is quite unusual to find such a variety in landscapes, flora, seasons, weather and moods
within only a couple of dozens of kilometres.
http://www.visitestonia.com/public/files/ToursBrochure_ENG_preview.pdf
The four seasons are distinct in Estonia and provide an environment for plenty of activities. Winters
are usually snowy and provide good conditions for ski holidays. Spring and autumn are perfect
seasons for nature-loving people, blooming May and colourful September are especially enjoyable.
Estonian summers allure visitors with their warm lakes and white nights.
„Muglipuder“ (Mashed Potatoes with Barley)
2 1/2 pounds potatoes, peeled and cut into cubes
1/2 cup barley
Salt
4 tablespoons butter or margarine
1 large onion, finely chopped
1/4 pound slab bacon, chopped into little cubes
Preparation:
Wash potatoes and rinse barley in a colander until the water is clear. Place potatoes in a
large pot. Add water to cover the potatoes and then pour over the barley. Cover and boil about
1 hour or until the barley is soft. In a small pan, sauté the onion and the bacon in the butter
until the onions and transparent and the bacon is nice and crispy. Drain the potato and barley
mixture and then mash everything using a wooden spoon. Do it carefully so you don't crush
all the barley. Add most of the sautéed onions and bacon to the potatoes and barley and taste
for salt. Serve the mixture on a platter with the remaining onions and bacon on top.
Estonia Page 1
Created by Parnu Koidula Gymnasium
Organiser EU Cookbook: Manuela Plank p.20
Main dish: 'Sült' (Headcheese)
This dish is traditionally served during wintertime who want to taste something really
Estonian. According to an old custom pigs were butchered before Christmas. It is always
made in large quantity, because it keeps well in the fridge for at least a week. The
combination of potatoes and headcheese was traditional, but it was not mentioned as a
favourite. Boiled potatoes were also named as traditional, but lots of people prefer to eat
baked or mashed potatoes.
Ingredients for the side dish:
Serves 10 persons:
*
250g pig's head
250g pig's trotters
500g saddle of veal
salt
20 black peppercorns
7 bay leaves
10 allspice berries
1 onion
strong mustard and white wine
vinegar for serving.
Preparation:
Chop all meat into big cubes and soak in cold water for 1 hour. Take fresh cold water to cover
the meat and bring to the boil. Remove foam on top during the cooking process to get a clear
result. Add salt, spices and the whole onion. Cook uncovered on medium heat until done.
Strain, saving cooking liquid.
Debone meat and cut into smaller cubes. Put meat cubes in a terrine form and cover with
stained stock. Chill in fridge until texture has jellied.
Take the brawn out of the form and serve with pickled vegetables and warm cooked potatoes.
Serve separately some mustard and vinegar.
Estonia Page 2
Created by Parnu Koidula Gymnasium
Organiser EU Cookbook: Manuela Plank p.21
Dessert: Kama
250 ml kefir, sour milk or buttermilk
2 sp kama mixture
2 sp sugar
a pinch of salt
Serve. Kama can either be eaten with a small spoon, or drunk straight from the cup. Use more
or less kama mixture, depending on your preferences.
* Kama Promotion Packs consist of a 400 g packet of kama flour, a bag of kama breakfast
cereal, a bar of kama 'chocolate' and a packet of kama 'Tootsie rolls'. Contact me if you're
interested in trying it - I'm happy to send it to you, though I've decided to charge P&P from
now on.
Preparation:
Mix all ingredients, let stand in the fridge for 10 minutes, then garnish with berries (Alpine
strawberries), bilberry syrup or go all modern with a drizzle of chocolate sauce.
Serve:
Kama can either be eaten with a small spoon, or drunk straight from the cup. Use more or
less kama mixture, depending on your preferences.
School: Parnu Koidula Gymnasium
Address: Metsa 21 Parnu Estonia, kool@koidulag.edu.ee
Organiser: Tiiu Leibur, leibur@koidulag.edu.ee
Pupils: 5rd year: Lisann Aljaste, Triin Grünberg, Annely Jüriöö
Estonia Page 3
Created by Parnu Koidula Gymnasium
Organiser EU Cookbook: Manuela Plank p.22
Finland is situated in Northern Europe. It has borders with Sweden to the west, Russia to the east,
and Norway to the north. The capital city is Helsinki. Finland has a population of 5.3 million people,
spread over an area of 338,145 square kilometres. Finland is the sixth largest country in Europe in
terms of area. As their mother tongue, most Finns speak Finnish. The second official language,
Swedish, is spoken natively by a 5.5 percent minority.
The Finnish education system is a comparatively egalitarian system, with no tuition fees for full-time
students. Attendance is compulsory between the ages of 7 and 16, and free meals are served to
pupils at primary and secondary levels. In the OECD's international assessment of student
performance, PISA, Finland has consistently been among the highest scorers worldwide.
Traditional Finnish cuisine is a combination of European, Scandinavian and Western Russian
elements; table manners are European. The food is generally simple, fresh and healthy. Fish, meat,
berries and ground vegetables are typical ingredients whereas spices are not common due to their
historical unavailability. Dinner is usually eaten at around 5.00 p.m.
Karjalan piirakat - Karelian pasties
Karelian pasties are traditional pasties from the region of
Karelia. Today they are eaten throughout Finland. In the
most familiar recipe the pasties are made from a thin rye
crust with a filling of rice. Butter, often mixed with boiled egg,
is spread over the hot pasties before eating.
Ingredients
Crust Filling
▪ 2 dl of cold water 5 dl water
▪ 1 ½ tsp salt 3 dl porridge rice
▪ 3 ½ dl rye flour 9 dl milk
▪ 1 ½ dl wheat flour 1 ½ tsp salt
Egg-butter spread Moistening
▪ 2 hard-boiled eggs 50 g butter
▪ 50 g butter
▪ ½ tsp salt
Preparation
Start with the filling. Mix the rice into boiling water. Boil until the water has saturated the rice.
Add the milk and stir the filling for a few minutes. Reduce heat. The cooking time is about 40
minutes. Stir the porridge every now and then. Then add the salt. Cool the porridge.
Then prepare the crust. Mix flour, salt and water together. Knead the mixture into a dough.
Roll the dough on a floured surface until about 2 mms thick. Cut the dough into circles of 8
cm in diameter. Roll the circles into thin crusts. A pasta machine can also be used. Use
some flour to help with the rolling.
Fill the crusts with a thin layer of rice mixture. Pinch the edges together with your fingers.
Bake the pasties in the oven at 300°C for 15-20 minutes.
After baking the pasties, moisten them by brushing them with melted butter. Put the pastries
under greaseproof paper and a tea towel to soften. Serve hot with egg and butter spread.
Finland Page 1
Organiser EU Cookbook: Manuela Plank p.23
Main dish: Lihapullat ja perunamuusi – Meatballs with
mashed potatoes
Meatballs with mashed potatoes are a typical Finnish family dish.
Meat Balls
500 g minced beef
200 g of crème fraîche
100 ml breadcrumbs
1 egg
1 ½ tsp salt
2 tsp oregano
½ tsp black pepper
1 onion
Mix the breadcrumbs with the crème fraîche and let it swell for 15 minutes. Chop the onion
and sauté it in butter in a pan. Add the egg, seasoning, chopped onion and minced meat into
the breadcrumbs mixture and stir well.
Make the balls with moist hands and fry in a pan until done. You may also cook the meatballs
in the oven at 225°C for about 10 minutes. Serve with mashed potatoes
Mashed Potatoes
1 kg potatoes
2-3 dl milk
Salt
25 g butter or margarine
Peel and slice the potatoes. Cook in salted water until
done.
Heat the milk and pour it over the hot potatoes. Whisk with an electric mixer or mash by
hand. Add the butter in the mixture. Check the taste, and season with salt.
Finland Page 2
Organiser EU Cookbook: Manuela Plank p.24
Pulla – Traditional Finnish Buns
500 ml milk
2 tsp salt
2 dl sugar
1 tbsp cardamom
1.2 – 1.4 litres of plain white flour
50 g fresh yeast
200 g butter or margarine
1 egg for glazing
Make sure that all the ingredients are at room temperature. Dissolve the salt, sugar,
cardamom and fresh yeast into the warmed up milk. Add the flour. Knead the dough for a
while to improve elasticity. Finally, add the soft butter or margarine and continue kneading
until the dough is smooth.
Place the dough into a bowl, tightly covered with plastic and allow it to rise until doubled in
size. Shape into buns. Brush the swollen buns with a beaten egg and sprinkle with sugar.
Bake the buns at 225°C for 10-15 minutes. Serve while still warm with coffee or tea or a
glass of cold milk.
The students from Hirsilän koulu
chose these three typical Finnish
recipes for everybody in Europe to
try. They are everyday food, which
you can make at home or buy at
almost every canteen or café or pub
in Finland.
Best wishes to all of you!
School: Hirsilän koulu, www.orivedenkoulut.net/hirsila
Address: Harjulantie 15, 35320 Hirsilä, Finland
Organiser: Tiina Sarisalmi
Pupils: Class 6: Jami Järvenpää, HennaKivekäs, Milla Korpinen, Johanna
Lehtinen, Elli Luhtanen, RasmusNurmi and Laura Suhonen. Class 5: Jenna
Haikarainen, Juulia Kasurinen, Tuukka Salminen, Susanna Salonen,
Essi Yli-Ketola, Eevi Ylä-Viteli and Tuure Ylä-Viteli.
Finland Page 3
Organiser EU Cookbook: Manuela Plank p.25
FRANCE
France is situated in Western Europe. It has borders with Belgium, Luxembourg, Germany, Switzerland ,
Italy and Spain. It is surrounded by the North sea, the Channel, the Atlantic ocean and the Mediterranean Sea .
Its area is 675417 sq km and the number of inhabitants is about 64 million.
Its capital is Paris, well-known for its Eiffel Tower and its romanticism.
France is really appreciated for its numerous and various landscapes (the wildness of the West, the
mountains of the East (with the highest point of western Europe , the Mont Blanc , which culminates at 4810 m )
and the French Riviera.
France is also famous for its cooking (that’s why it was so difficult to choose only 3 meals!!!). Great
musicians, such as Debussy or Ravel are famous for their compositions.
We live in the North- East of France (just near Belgium and about 250km north east from Paris) in the
middle of an old mountain called the Ardennes with big forests.
Starter: Salade Piemontaise- Potato Salad
PREP TIME : 45 min
COOK TIME : 20 min
READY IN : 2 hours
SERVINGS : 4 persons
Ingredients :
- 400g tomatoes, 600g potatoes, 3 eggs, 8 gherkins, 200g ham, 150g mayonnaise, salt
and pepper
Directions :
1- Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but
still firm, about 15 minutes. Drain, cool, and cube.
2- Place eggs in a sauce pan, and cover with cold water. Bring to a boil, and immediately
remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water and allow to cool.
3 - Peel and chop the eggs and toss together with the potatoes and add the ham
chopped, the vegetables in cubes, the gherkins sliced in a large serving bowl.
4 - Add the mayonnaise, salt and pepper. Stir it.
5 - Cover and refrigerate for 1 hour.
The starter was created by “Classe de 4ème section
européenne” at Collège Camille Claudel
Arnaud RAMOS, Rémy ROBIRA, Alexis CHAUVEL, Julien
ROUX, Cindy La SCOLA, Nivaashini SASIBASKARAN,
Florence MAKOU, Tola HENG, Sophie NAFAE, Farah
KHADRI, Kadija BEDDIAF, Thomas SOUVERAIN, Wafa
LOUAAR, Jérémie LEGRAND, Florentine JOUGOUNOUX, Joris TROADEC, Sujeeth
SUSINTHIRAN.
The European section in the school is the class where you need to have concrete projects and pupils are usually
keen on working on various subjects. However the opportunity given by a “European cookbook” through e-
Twinning is an asset and an ability to use the language with other learners. The real motivation comes from the
fact that a real communication between European partners and citizens is possible there. Moreover to show the
importance of being able to use a foreign language as a common tool is essential.
France Page 1
Organiser EU Cookbook: Manuela Plank p.26
Main dish: Blanquette de veau ( pieces of tender veal with a good sauce )
Ingredients :
For meat and vegetables :
- 2 1/2 pounds boneless veal stew meat (cut into approximately 2-inch pieces)
- 3 medium carrots, cut diagonally into 1-inch pieces
- 1 large onion, finely chopped
- mixed herbs (bay leaf, thyme, basil, rosemary, parsley)
- 1/2 lb mushrooms, quartered
- 1 clove
-2 1/2 qt water
-3 tablespoons butter
-3 tablespoons all purpose flour
For sauce :
-2 large egg yolks
-2 tablespoons crème fraîche (whipping cream)
-1 1/2 tablespoons fresh lemon juice
Preparation :
Melt 2 tablespoons butter in heavy stew pan. Add veal
and cook until brown, turning occasionally, about 5 minutes per
batch. Transfer veal to plate. Add onion and remaining 1
tablespoon butter until onion is tender, about 3 minutes. Return
veal and any juices on plate to the stew pan. Sprinkle flour over
veal and stir 1 minute . Add salt, pepper, and mixed herbs. Pour
in water and bring to boil. Cover with a lid.
Reduce heat to medium-low and simmer 25 minutes.
Add carrots and continue simmering until carrots and veal are tender, about 25 minutes.
Cook mushrooms in a frying pan, stirring, until just tender, 6 to 8 minutes. Add them to the meat.
Make sauce:
Whisk the cream with the egg yolks in a small bowl. You can add a little lemon juice. Add a little
sauce of the meat in the bowl. Whisk again and put the whole in the stew pan. Stir again. Then cook at
low heat (do not let boil), stirring constantly for several minutes.
France Page 2
Organiser EU Cookbook: Manuela Plank p.27
Dessert: La Tarte Tatin
The Tarte Tatin is a knocked down apple pie in which apples are caramelized in the sugar butter before the
cooking of the tart.
In France, this dessert is a classical author of restaurants. He can be served cool, with a ball of vanilla ice
cream.
Ingredients :
-1 puff pastry sheet
-1/2 stick (1/4 cup) unsalted butter, softened
-1/2 cup sugar
-7 to 9 Gala apples (3 to 4 lb), peeled, quartered lengthwise
Preparation :
Melt the butter on slow fire in a frying pan. Add the apples. Cook apples over moderately high
heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color
unevenly.)
Sprinkle the apples with the sugar and let the whole caramelize. (Add butter if needed)
Preheat oven to 425°F.
Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin.
Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide.
Put the apples in a pie plate and transfer round of pastry onto it. Put the pie dish in the oven until
pastry is brown, for 20 to 25 minutes
Just before serving, invert a platter with lip over pie plate and, hold the two tightly together, invert tart
onto platter. Replace any apples that stick to pie plate. (Don't worry if there are black spots; they won't
affect the flavor of the tart.) Brush any excess caramel from pie plate over apples.
Serve immediately.
School: Collège Jean Rogissart – Nouzonville
Address: 7 rue Bara, 08700 Nouzonville, France
Organizer: Sandrine Fiorina, sandrine.fiorina@wanadoo.fr
Pupils: 3ème Euro
France Page 3
Organiser EU Cookbook: Manuela Plank p.28
GERMANY
Country:
Germany`s capital is Berlin. Its
landmark is the Brandenburger Tor,
where in 1989 East and West were
unified. River Rhine is famous for its
wine. Weimar, where Goethe and
Schiller had been working , Aachen
with Karl der Große and Bonn, where
Beethoven was born are cultural
highlights of the country.
Starter: Kartoffelsuppe
Potato Soup
1 onion Rinse and dice.
1 kg potatoes
2 tablespoons butter melt the butter and add the veg.
1 1/2 l stock add and leave to simmer for around 25 min
salt, pepper
8 sausages cut into small pieces and add to the soup
½ bunch parsley dice and add to the soup.
Germany Page 1
Organiser EU Cookbook: Manuela Plank p.29
Main Dish: Spargel mit Schinken
Asparagus with Ham
500g asparagus chop asparagus
2 litres water cook the asparagus in the water for
approx. 30 mins
1 teaspoon salt
1 teaspoon sugar
1kg potatoes peel and boil slowly
100g butter melt the butter
150g ham(per person) serve everything together on a plate.
Germany Page 2
Organiser EU Cookbook: Manuela Plank p.30
Dessert: Käsekuchen Cheesecake
125g soft butter Mix
together
4 egg yolks
200g sugar
1 packet vanilla sugar
1 pinch salt
1kg lean quark
The juice of one lemon Fold the lemon juice into the mixture
1/2 packet baking powder Mix in
6 tablespoons semolina
4 egg whites Beat the egg whites until fluffy and fold
into mixture
Bake at 200°C for 60 mins and then leave
to cool.
Good Luck and have much fun.
Viele Grüße aus Deutschland !
School: Hauptschule Meine
Address: Neue Strasse1, 38527 Meine, www.hauptschule-meine.de
Organiser: Susanne Lüer, susannekathrin@aol.com
Pupils of 5th – 10th grade: SV (Schülervertreter)
Germany Page 3
Organiser EU Cookbook: Manuela Plank p.31
GREECE
Country:
Greece is a country in Southeastern Europe. It borders Albania, the former
Yugoslav Republic of Macedonia, Bulgaria and Turkey. The Aegean Sea lies to
the east and south and the Ionian Sea to the west. The population of Greece is
11.120.000 inhabitants. Euro is its currency. Athens is the capital of Greece.
The country is regarded as the cradle of western civilization and the birthplace
of democracy. Greece has been a member of the European Union since 1981.
Starter: Choriatiki Salata (Greek Salad)
Ingredients:
• 2 tomatoes
• 2 cucumbers
• 1 onion
• 1 pepper
• 1 teaspoon caper
• 6-8 black olives
• ½ teaspoon salt
• 100 g Greek cheese (feta)
• 1 teaspoon oregano
• 4-5 teaspoons olive oil
• 1 teaspoon vinegar
• parsley
Preparation:
Wash the tomatoes, cucumbers and pepper and cut them in pieces. Wash the
parsley and chop it. Put all these ingredients in a salad bowl.
Add the caper, the onion in slices, the olives and the Greek cheese. Mix the
olive oil with the vinegar, the salt and the oregano and put the mixture in the
salad.
Greece Page 1
Organiser EU Cookbook: Manuela Plank p.32
Main dish: Moussakas (Aubergines with minced meat and béchamel sauce)
Ingredients :
• 700g minced meat (beef)
• 700g aubergines
• 175g (6) onions
• 225g (1/2) tomatoes
• 150ml olive oil
• 15ml (1 tablespoon) chopped parsley
• 425ml béchamel sauce
• Salt
• Black pepper
• 1 large egg
• Large pinch grated nutmeg
• 100g parmesan cheese
Preparation: Cut the aubergines into slices. Do not peel them. Put them in a
colander with a light sprinkling of salt between the layers and leave to drain
for half an hour. Peel and chop the onions. Peel and chop the tomatoes. Pat
the aubergine slices dry with paper. Heat half of the oil over low heat and
when hot, fry the aubergine slices gently until tender.
Lift out and drain .Put remaining oil in the pan. When this is hot, fry the
onions gently for about 5 minutes, until soft. Add the meat and fry. Add the
tomatoes, parsley, salt and pepper to taste. Stir well cover and cook very
gently for 20 to 25 minutes.Heat oven at 180 c. In an oven proof dish,
arrange layers of aubergines and minced meat, finishing with aubergines.
Warm the sauce over low heat. Separate the egg white from the yolk. Use
only the yolk and, off the heat, stir the yolk, nutmeg, salt and pepper into the
sauce. Pour the sauce over the surface of the dish. Grate the parmesan
cheese over the sauce. Bake in the oven for 45 minutes. Enjoy!!
Greece Page 2
Organiser EU Cookbook: Manuela Plank p.33
Dessert : Melomakarona
Ingredients A:
• 2 cups sunflower oil
• 1 cup sugar
• ½ cup brandy
• ½ cup fresh orange juice
• ½ teaspoon cinnamon
• ½ teaspoon grated cloves
Ingredients B:
• ½ cup finely chopped walnuts
• 7 ½ cups flour
• 2 teaspoon baking powder
• 1 teaspoon soda powder
Syrup:
• 2 cups honey
• 2 cups sugar
• 2 cups water
Preparation:
Mix Ingredients A in a blender. Put them in a bowl and add Ingredients B.
Knead the dough until it sticks to your hand. Take some dough and shape it
into a cookie (not very thin). Press the dough gently with your fingers on one
side to flatten it slightly. Place the cookies on a non- stick pan in the oven and
bake until browned. (about 15-20 minutes). Remove from the oven and allow to
cool.
Put the water, honey and sugar in a saucepan and bring to a boil over medium
heat for 2-3 minutes (scoop the foam). Put cookies into the hot syrup and use a
spatula to hold them down for about 45 seconds to 1 minute. Once the cookies
have been soaked remove them with a slotted spoon. Sprinkle with walnuts.
Cover the melomakarona well and keep them in room temperature.
School: EKPAIDEYTIRIA KANTA(Kantas School).
Address: 15 Omirou st., Vrilissia 15235, Athens, Greece.
Organiser: Dimitra Geraki, kanta@ath.forthnet.gr
Pupils: 1st year: Katerina Kapagiannidou, Elli Papakonstantinou, 2nd year:
Nikolaos Efstathiou, 3rd year: Georgios Anagnostopoulos, Erika Nafplioti
Greece Page 3
Organiser EU Cookbook: Manuela Plank p.34
HUNGARY
Country:
Hungary is in Central Europe, in the Carpathian Basin. Hungary’s border countries
are Slovakia, Ukraine, Romania, Serbia and Montenegro, Croatia, and Slovenia.
Hungary is about 93 thousand square kilometres. The population is about ten
million. The currency is the Hungarian forint. The official language is Hungarian.
It’s a parliamentary republic. There are 19 counties and the capital is Budapest. The
biggest lake is Lake Balaton, which is the biggest lake in Central Europe; a lot of
tourists visit there every summer. Hungary mostly consists of plains, and there are
hills and low mountains. The best-known mountains are the Mátra Hills, the
Bakony and the Mecsek. Our country is famous for its thermal baths and spas.
Hungary is famous for its stews, goulash, and fish soups. Hungarians traditionally
make wine and pálinka, which is a type of spirit.
The starter and main dish together: Babgulyás krumplis pogácsával
(Bean goulash with potato cake)
Bean goulash
Ingredients for 4 people:
• 15 dkg bean
• 60 dkg smoked trotters
• 1 onion
• 2 clove of garlic
• 1 big carrot
• 1 celery
• 2 potatoes
• 1 spoon of oil
• 1 spoon of flour
• 1 teaspoon of red paprika
• 2 dl clotted cream
Preparations:
• Wash the bean than put it into a big bowl of water and dip for a day. Do the
same with the trotters.
Organiser EU Cookbook: Manuela Plank p.35
• The following day, put the meat in cold water and cook the meat with the
salt, onion and the garlic. Boil about one and a half an hour.
• During this time wash the vegetables and cut them into little pieces. Throw
away the onion and the garlic and taste the soup. If it’s too salty, pour away
some water and pour some fresh water instead.
• Put the beans and the vegetables into the soup and simmer it 90 minutes
more.
• Take away the meat and cut it, than put it back to the soup.
• Heat the oil and toast the flour in the oil and put away. Sprinkle the red
paprika and mix with the clotted cream than filter into the soup. Boil again
for a minute and it’s ready to eat.
You can eat this soup with bread or potato cake. Good appetite!
Potato cakes
Ingredients
• 0.5 kg potato
• 30 dkg flour
• 1 egg
• 1.6 dl oil or margarine
• a teaspoon of salt
• a quarter of teaspoon of pepper
Preparations
• Peel the potatoes and put them in a saucepan with some water.
• Boil them for 20 minutes than pour away the water and mash the potatoes in
the saucepan.
• Put the mashed potato, the flour, the egg, the salt, the pepper and the oil or
margarine into a bowl and mix them.
• Take the mixture out of the bowl and roll it until it’s about 2 cm thick.
• Make round cakes and put them on an oven pan.
• Preheat the oven. Put the pan into the oven than fry the cakes about 30
minutes until they are brown on both sides.
• Take the cakes out of the pan and put them on a tray.
Organiser EU Cookbook: Manuela Plank p.36
Dessert: Almás pite (Apple pie)
Ingredients:
• 1,2 kg apple
• 350 g sugar
• a pinch of cinnamon
• 0,5 kg flour (a half of flour)
• icing sugar
• 3 eggs
• margarine
• a pinch of salt
Preparation:
• Wash, peel, and grind the apple.
• Flavour with sugar and cinnamon.
• Mix the flour, margarine, some sugar, a pinch of salt, the egg and knead well.
• Roll out the pasta into 5 mm tick.
• Butter and flour the baking tin.
• Put one sheet into the baking and put the apple filling and onto the sheet.
• Put the other sheet onto the filling and punch the top with a fork.
• Bake at 150 degrees for half in hour.
• Sprinkle with icing sugar and cut into slices.
School: Jálics Ernő General Art, Elementary and Secondary School
Address: 1, Fő u. Kadarkút 7530 Hungary
Teacher: Nikolett Szabó ( sznlon@freemail.hu)
Pupils: Erika, Viki, Eszti, Niki, Ákos, Mariann from class 8 (14 years old)
Organiser EU Cookbook: Manuela Plank p.37
Eire
Ireland is an island in Western Europe. Dublin is the capital city of
Ireland. There are 32 counties in Ireland, six of which are known as
Northern Ireland. There are approximately 5.75 million inhabitants in
total. Carrauntoohil is the highest peak in the southwest of Ireland and
stands 1,081m above sea level. The Shannon is the longest river.
National sports played in Ireland are Gaelic Football, Hurling and
Camogie. Famous writers from Ireland include James Joyce and Samuel
Beckett. Popular Irish musicians include U2 and Westlife.
Starter : Irish Smoked Salmon on Irish Wheaten Bread
Ingredients
• 250‐300g Irish smoked salmon
• Irish creamery butter for the bread
• 1 lemon, quartered into wedges
For the Bread
• 175g soda bread flour
• 1 teaspoon bicarbonate of soda
• 375g wholemeal flour
• pinch of salt
• 1‐2 teaspoons brown sugar
• 400‐475ml buttermilk
• 15g butter
Preparation
• Preheat oven to 200°C
• Sieve the soda bread flour and bicarbonate of soda into a large mixing bowl, add the wholemeal flour, salt and
sugar, stirring to blend
• Make a well in the center and pour in almost all the buttermilk, stirring with a broad‐bladed knife or wooden
spoon to form a loose dough
• Use the butter to grease a 9x11x6cm loaf tin and turn the dough into this
• Sprinkle with some wholemeal flour and bake in the preheated oven for 30mins, then reduce the temperature to
150°C and bake for a further 30mins until the bread is well risen, brown and crusty on top ( When a skewer
inserted into the centre comes out clean, the bread is cooked)
• Place the smoked salmon on the buttered wheaten bread and add lemon wedges to decorate
Ireland Page 1
Organiser EU Cookbook: Manuela Plank p.38
Main Course: Bacon and Cabbage with Parsley Sauce (serves 12-15)
Ingredients
• 2kg loin or shoulder of bacon with a nice covering of fat
• 1 head of cabbage
• Salt and freshly ground pepper
• 50-75g butter
• 1.5kg potatoes
• Parsley Sauce
For the Sauce
• 600ml milk
• 50g Roux (butter + white flour : Melt the
butter, add the flour, combine and cook for
2 mins on a low heat, stirring occasionally)
• Salt and freshly ground pepper
• Add 25-50g freshly chopped parsley
Preparation
• Cover the bacon in cold water and bring slowly to the boil
• If the bacon is very salty there will be white froth on top of the water, so discard this water and start
again; it may be necessary to change the water several times depending on how salty the bacon is
• Finally cover with hot water, bring bring to the boil, cover and continue to simmer, allowing 45 minutes
to the kg
• Meanwhile, remove the outside leaves from the cabbage, cut into quarters and remove the centre core
• Cut into thin strips across the grain
• About 30 minutes before the bacon is cooked, add the cabbage and continue to cook until it is soft and
tender and the bacon fully cooked through
• Remove the bacon
• To prepare the sauce: Bring the milk to the boil, thicken with roux and season. Add the parsley and
simmer on a very low heat for 4-5 mins. Taste and correct the seasoning.
• Peel and boil the potatoes until soft. Mash and add a drop of milk, some butter, salt and pepper
• Slice the bacon and arrange on a plate with the cabbage and potatoes. Pour the parsley sauce over the
meat and enjoy!
Our School has over 200 pupils aged between 5 and 12 years old. We are 4th class and here we are!
Ireland Page 2
Organiser EU Cookbook: Manuela Plank p.39
Dessert: Irish Apple Tart
Ingredients
For the filling
• 1.5-1.75 kg Bramley cooking apples, peeled,
cored and thinly sliced
• 5 tablespoons granulated sugar
• 6 whole cloves
• Caster sugar, for sprinkling
For the pastry
• 300g of plain flour and a pinch of salt
• 150g of butter
• 75g of hard white fat
• 1 tablespoon caster sugar
• 1 egg yolk
• 4-5 tablespoons cold water
Preparation
• Preheat oven to 200°C
• Sieve the flour and salt into a large mixing bowl, then cut the butter and white fat into the flour and rub
in until the mixture resembles fine breadcrumbs
• Stir in the sugar
• Mix the egg yolk with 3-4 tablespoons water and sprinkle over of the crumbled mixture
• Mix with a broad-bladed knife to form a ball
• Leave the pastry to rest in refrigerator for about 30 minutes before using
• Prepare the pastry
• Divide into two and roll one piece 4 cm larger than an ovenproof pie plate
• Line the plate with pastry ,cutting of the excess
• Brush the pastry rim with lightly beaten egg white reserved from making the pastry and lay the pastry
trimmings on top
• Arrange alternate layers of apples and sugar in the centre of the plate with the cloves
• Roll out the second piece of pastry just large enough to cover the pie
• Brush the pastry rim with egg white and cover the pie with the pastry lid
• Press the edges firmly together to seal the flute to decorate
• Brush the pie with the remaining egg white and sprinkle with caster sugar
• Bake in the preheated oven for 10 minutes, then reduce the temperature to 180°C and bake for a further
20 -30 minutes, until the apples are just tender and the pastry pale gold in colour
• Sprinkle with more caster sugar and serve hot or cold with whipped cream.
Ireland Page 3
Organiser EU Cookbook: Manuela Plank p.40
ITALY
Country:
U
Italy's capital is Roma, in which there is also the Vatican State, where the Pope lives. Italy's
got the shape of a boot and it's a peninsula surrounded by Adriatic, Ionian, Mediterranean and
Tyrrhenian seas. In the North, there are the biggest mountains, the Alps. Italy has about 60
million inhabitants and is about 324000 kmq. It's divided into 20 Regions.
Vivaldi's “Four Seasons” are symphonies and well-known everywhere. Our typical Carnival
masks are Arlecchino, Colombina and Pulcinella, and the Carnival of Venice and Putignano
are famous as well.
We live in Bari, in the South of Italy, in a Region called Puglia (Apulia), which stretches
lenghtways allowing the Adriatic and Ionian seas lap its coast. The colours of the countryside
and the climate make Puglia a region where it is particularly nice to live and spend some time.
The Apulian typical country dance is the “pizzica”.
Starter: Spaghetti con le vongole (Pasta with clams).
U
Ingredients:
• 400 g spaghetti (Italian typical pasta)
• 700 g clams
• 120 g extravirgin olive oil
• a handful of parsley
• a clove of garlic
Preparation:
• Wash the clams carefully, put them in a large pan with a little oil on a high heat, cover
the pan and wait until the clams open.
• Switch off the heat; put the most of the clams away from their valves and filter the
sauce.
• Boil the spaghetti in huge pot in salty water, slightly underdone.
• Heat up the oil and the garlic in a pan, put the garlic away when it's lightly browned,
join the clams with their own sauce, then join the drained spaghetti and cook for a few
minutes.
• Sprinkle some chopped parsley over the spaghetti and serve.
Italia Page 1
Organiser EU Cookbook: Manuela Plank p.41
Main dish: Polpettone (meat loaf)
U
Ingredients:
• 600 g minced beef lean meat
• 200 g asparagus
• 100 g Parmesan cheese
• meat stock
• a shallot
• an egg
• a little onion
• a clove of garlic
• olive oil
• a tablespoon of chopped mixed herbs
• salt
• pepper
• butter
Preparation:
• Clean the asparagus, put away the white tough part, boil them in boiling salty water
for 5 minutes.
• Drain the asparagus and cut them lenghtways into little slices.
• Heat up a little oil with chopped garlic, shallot and onion; add the asparagus, cook for
5 minutes and then switch off the heat.
• Put the meat in a bowl, add the Parmesan cheese, the asparagus, the herbs, the egg,
salt, pepper, mix and give it the shape of a loaf.
• Put the meat loaf in a baking tin, greased with butter, and bake in a warm oven (180°)
with some meat stock for 45 minutes, turning it over from time to time.
• Cut the polpettone into little slieces, put on every sliece a tablespoon of the sauce.
Ingredients for the side dish:
U
• tomatoes
• salad
• salt
• extravirgin olive oil
• vinegar
Preparation:
• Cut the tomatoes into slices, and the salad into little pieces.
• Dress with salt, oil and vinegar.
Italia Page 2
Organiser EU Cookbook: Manuela Plank p.42
Dessert: Cartellate
U
Ingredients:
• 500 g white flour
• 100 g dry white wine
• 200 g extravirgin oil
• 50 g salt
• 20 g baking powder
• honey
• cinnamon powder
• lukewarm water
Preparation:
• Put the flour with a hole in the middle on the desk, and put in the hole lukewarm white
wine and oil.
• Dissolve a pinch of salt and the baking powder in 50 cl of lukewarm water and use it
to knead the mixture of flour, wine, cinnamon powder and oil, so that it will be neither
too hard nor too soft.
• Stir until smooth and let it rise for 2 hours.
• Cut little pieces of the dough, to be rolled with the rolling pin; using the pastry cutting
wheel, cut the pieces into 5cm wide and 50cm long strips.
• Pinch the stripes every 3cm so that you can hold together the edges and give every
stripe the shape of a little crown.
• Fry the cartellate in boiling oil and leave them to drain on kitchen paper.
• Heat up the honey in a pan on the cooker and lay down the cartellate for a few
minutes; hand the cartellate on a plate in the shape of a pyramid.
School: XIV Circolo RE DAVID - Bari
Address: Via Omodeo 27 – 70125 Bari – Italy www.scuolaredavid.it
HU UH UH
School Head: Eufemia Ippolito Scionti
HU U
Pupils: 4th year: teacher Maria Paola Iaia mailto gipigiesse@alice.it
HU UH
Italia Page 3
Organiser EU Cookbook: Manuela Plank p.43
LATVIA
THE COUNTRY:
Latvia, officially the Republic of
Latvia, is a country in Northern
Europe. Latvia shares land borders
with Estonia to the north and
Lithuania to the south — and both
Russia and Belarus to the east. It is
separated from Sweden in the west
by the Baltic Sea. The capital of
Latvia is Riga
CLIMATE: Winters are long and cold while summers are warm with rainfall heaviest
during summer and autumn. RELIGION: Mostly Christians
LANGUAGES: The official language is Latvian, although Russian is widely spoken.
Sivēna galerts
Step 1: Preparation of Dough
Pork — 1 kilogram (specifically "sivēna,"
meaning young or suckling pork)
Water — as needed
Salt — to taste
Onions — 1 — 2 pieces
Carrots — 1 — 2 pieces
Celery, parsley — as needed
Step 2: Preparation boiling
Choose meat from a young, relatively fatty piglet (knuckles and a piece of side or
shoulder). Chop knuckles in half, cut up the side or shoulder. Wash all of the meat.
Place in a saucepan and add cold water to cover meat. Cover saucepan and bring to
the boil, skimming off any foam. Add peeled flavouring vegetables and salt, then
simmer on low heat with the saucepan partly covered. Add pepper and bay leaves
towards the end of cooking. Remove from flame when meat separates easily from the
knuckles.
Remove meat from broth, separate from bone and cut into cubes. Strain broth, let it
settle, and skim fat from the top. Rinse bowls in cold water. If you wish for the aspic
to have a garlic flavour, add a clove of minced garlic to each bowl. Arrange boiled
carrot and parsley in the bowls. Add meat and pour over broth. Place in a cool room
to set. Before serving, upturn the pork in aspic on a shallow dish. Serve with vinegar,
mustard and horseradish. Veal in aspic is prepared in the same way.
Latvia Page 1
Organiser EU Cookbook: Manuela Plank p.44
Bacon Buns
Preparation
The making of Piragi can be separated into
four distinct steps.
Step 1: Preparation of Dough
1 1/2 cups milk (I use 2%, but the Latvians in Latvia would cringe!)
1 1/2 stick butter (or margarine for the cholesterol conscious)
3 tsps salt
3 tbsps sugar
3 eggs
3 packages rapid rise yeast
6 cups flour (I hope this is right....I do the flour by feel)
Filling
3 lbs bacon (I use the 40% less fat variety, again, Latvians in Latvia would cringe, but
then the piragi you eat over there are filled with what they call bacon, and what I call
pure fat!!)
3 pretty big, but not huge, onions (how's that for exact measurements??)
1 1/2 lbs lean sliced ham
fresh ground pepper, to taste
Step 2: Preparation of Filling
Bacon, ham, and onions (for the meat-variety of Piragi)
are chopped into little bits and then lightly baked on a
pan. The now mixed-together ingredients are then
strained - to remove any fat that might have seeped
during the baking - and then deposited into a bowl
along with caraway seeds and any additional
ingredients one would desire. These ingredients are
then mixed together and the Filling is prepared.
Step 3: Forming Piragi
A chunk of dough is taken out of the bowl and then flattened. A bit of dough is pulled
toward the preparer from the chunk. A tablespoon of filling is placed in lower ½ of
the bit of dough. A glass with a diameter of approx. 3 in. is used to cut out a circle of
dough. The circle of dough is then folded over, and formed into the Piragi shape.
Step 4: Baking Piragi
Uncooked, formed Piragi are placed on a baking pan,
glazed with a mixture of beaten egg and water, and then
baked for 10-15 minutes.
NOTE: Almost all of the steps mentioned above can be
varied upon by the individual preparer according to
his/her tastes.
Latvia Page 2
Organiser EU Cookbook: Manuela Plank p.45
Ābolu kūka
Step 1: Preparation of Dough
4 cup peeled and chopped apples
2 cups sugar
1/ 2 cup raisins
1 tsp. cinnamon (or 3/ 4 tsp. cinnamon and 1/
4 tsp. nutmeg)
2 cups flour
1 tsp. salt
1 1/ 2 tsp. baking soda
2 eggs
3/ 4 cup vegetable oil
1 1/ 2 tsp. vanilla extract
1 cup chopped nuts
Step 2: Preparation bakeing
Mix together apples, raisins, sugar and cinnamon (and nutmeg, if used) in a large
bowl and stir thoroughly. Let this mixture sit for one hour, stirring occasionally. Juice
will begin to form – do not drain off. Meanwhile, mix together flour, salt, and baking
powder in a separate bowl. Grease and flour a 9” X 13” pan.
After the apples have marinated for an hour, preheat oven to 350 degrees. Mix
together the eggs, oil and vanilla and add to the apple mixture. Stir well, and then add
the flour mixture. Mix well with a spoon and then add the nuts. Mix and pour into
prepared pan.
Bake for about 45 minutes. Cool on a rack and cover and refrigerate any leftovers.
School: Āgenskalna sākumskola
Address: Kandavas iela 4/6, Riga, LV-1083, Lettland, ask@rsdc.lv
Organiser: Andris Gabarānovs
Pupils:
Latvia Page 3
Organiser EU Cookbook: Manuela Plank p.46
Country:
LITHUANIA
Lithuania, officially the Republic of Lithuania, is a country in northern Europe situated along
the south-eastern shore of the Baltic Sea. It is a country of gently rolling hills, many forests,
rivers and streams, and lakes. Its principal natural resource is agricultural land. Total area:
65,200 sq km, population (2007 est.): 3,575,439; capital and largest city (2003 est.) is Vilnius
(543,500 inhabitants), other large cities are Kaunas (379,800 inhabitants) and Klaipeda
(193,400 inhabitants), monetary unit: Litas, official language is Lithuanian.
Lithuanians are often reserved and sincere people. They like to eat good, tasty and filling
foods. Rye bread is one of the oldest and most fundamental food products in Lithuania.
Potatoes are considered second bread and are eaten throughout the year. Milk products have
been popular since ancient times. The most popular is a so called "Lithuanian cheese", fresh
or dried, that can be sour, sweet or flavored with caraway seeds. The most widely used meat
has always been pork - fresh, brined or smoked. A great variety of smoked sausages are very
popular. The oldest traditional drinks are mead (produced using natural honey) and beer.
Apple and berry wine is also well-liked.
The tradition of eating well is inherited from our ancestors, who would say, he who eats well,
works well.
Starter: Cold beetroot soup (Šaltibarščiai)
Ingredients:
2 cooked red beetroots, peeled
and coarsely grated
2 fresh cucumbers, finely cut
2 hard boiled eggs
100 g (6 tablespoons) sour
cream
1 l (4 cups) butter milk
1 cup boiled water
8 sprigs fresh dill, finely
chopped
1 cup scallion greens, finely
chopped
salt to taste
Preparation
Crush egg yolks with scallion
greens and salt. Add finely cut cucumbers, finely chopped egg whites, sour cream, butter
milk, grated beetroots and 1 cup of boiled but chilled water and salt. Mix well.
Serve in individual bowls sprinkled with dill, with hot potatoes.
Lithuania Page 1
Organiser EU Cookbook: Manuela Plank p.47
Main dish: Cepelinai ('zeppelin' dumplings)
Cepelinai (singular - cepelinas) or Didzkukuliai is a Lithuanian national food. It is made from
grated potatoes, usually containing ground meat, although sometimes dry cottage cheese
(curd) is used instead. The potato dish resembles a Zeppelin in its shape, and is about 10-20
cm long. The size depends on where it was made - in the western Lithuanian counties
cepelinai are made bigger than in the east. Cepelinai are boiled and served with sour cream
sauce, or bits of bacon (cracklings).
Ingredients
1 kg raw potatoes
3 or 4 boiled potatoes
mince (for meatless cepelinai dry cottage cheese (curd) can be used)
salt and spices to taste
Preparation
Peel and grate raw potatoes, then squeeze out excess liquid from them through a cheesecloth.
Let starch settle to the bottom of the liquid, then pour the liquid off and add the starch back to
the potatoes. Peel and mash the boiled potatoes, then add them to the grated ones. Add a dash
of salt and knead the mass well.
Take approximately egg-sized pieces of this mixture and form into patties. Place spoonfuls of
the previously prepared filling into the center of the patties. Most often a filling is made from
minced pork or dry cottage cheese (curd) with salt and spices. Close the patties around the
filling and form them into ovoid shapes.
Place the cepelinai in a salted boiling water and cook for approximately 30 minutes. Carefully
stir the pot so that cepelinai do not stick to the bottom. Cepelinai are eaten with sauce of
chopped, fried bacon and sour cream or melted sour cream and butter sauce.
Lithuania Page 2
Organiser EU Cookbook: Manuela Plank p.48
Dessert: Honey cake
(Meduolis)
Ingredients:
1/2 kg honey
1/2 kg flour
3 eggs
1 cup sour cream
1/2 cup butter
1/2 cup sugar
1 teaspoon baking soda
Preparation:
Boil honey on low heat, about 10 minutes, cool. Cream egg yolks with sugar and add to
honey, add seasonings and mix well. Add melted butter, sour cream beaten with soda and
flour. Blend all ingredients and fold in beaten egg whites. Pour batter into baking pan lined
with greased paper. Bake in preheated oven at 160C, for about 30-45 minutes. Cool cake in
baking pan.
School: Rokiskis Juozas Tubelis Gymnasium
Address: P. Sirvio 2, LT-42155 Rokiskis, tubeliog@yahoo.com
Organiser: ICT teacher Vilma Krasauskaite, lapkritiss@gmail.com
Pupils: Olga Lazukina, Karolina Narbutaite, Svajunas Palskys, Paulina Petrulyte, Deividas
Sarajevas, Karolina Undzenaite, Paulius Vadeika, Raimonda Vaikutyte, Egle Vairaite,
Monika Verbiejute, Vidmantas Varnas, Milita Zajanckauskaite, Vytautas Zdanevicius.
Lithuania Page 3
Organiser EU Cookbook: Manuela Plank p.49
MALTA
Located in the Mediterranean Sea, just south of Sicily, the Maltese archipelago basically consists of three
islands: Malta, Gozo and Comino. The total population of the Maltese Island is 404,346.
The largest island of the group is Malta, from which the archipelago takes its name. Valletta, the capital, is the
cultural, administrative and commercial centre of the archipelago. Malta is well served with harbours, chief of
which is the Valletta Grand Harbour. Malta's international airport is situated five kilometres from the capital.
The second largest island, Gozo is topographically quite different from Malta. Quaintly attractive for its less
industrialised way of life, Gozo can be reached from Malta by ferry-boat from Cirkewwa and Pieta, near
Valletta, and by helicopter from the airport.
Comino, Cominotto, Filfla and St Paul's Islet are the other major features of the archipelago. Of these, only
Comino, straddled between Malta and Gozo, sustains a very tiny population. Turned into a popular resort
because of a couple of very fine beaches, Comino can be reached from Cirkewwa, either by boat or by excursion
ferries during the summer months.
Position: The distance between Malta and the nearest point in Sicily is 93 km. The
distance from the nearest point on the North African mainland (Tunisia) is 288 km.
Gibraltar is 1,826 km to the west and Alexandria is 1,510 km to the east.
This strategic position has allowed Malta to develop as an important trading post.
The Malta Freeport is one of the Mediterranean's leading ports for container
transhipments.
Area of the Maltese Islands: 316 km2
Physical Features: Malta has no mountains or rivers. A series of low hills with terraced fields on the slopes
characterise the Island. The coastline of Malta is well indented, thus providing numerous harbours, bays, creeks,
sandy beaches and rocky coves. The length of the shoreline round Malta is 136 km, and 43km round Gozo.
Climate: It is the climate, more than anything else, which has made Malta an important tourist resort in the centre
of the Mediterranean. The average winter temperature is 12oC (54oF.) There are really only two seasons in
Malta: the dry summer season, and the mild winter season. The average rainfall is 558.2 mm (22 ins). Rain
rarely, if ever, falls during the summer months.
Starter: Bigilla
It is usually presented in a bowl. At table, it is presented in small portions in
side plates, with olive oil, garlic and some hot red pepper. It is taken with
Maltese bread or with traditional small Maltese biscuits, called “gallett”.
Ingredients:
400g dried beans, vinegar, chili pepper, garlic cloves, chopped parsley, olive oil,
salt
Preparation:
1. Soak the beans in salted water for 24 hours
2. Wash beans and cook them in plenty of salted water. Bring to the boil and
simmer till they are cooked. Do not leave the beans short of water, as they may
stick to the bottom of the pan and burn.
3. Mince beans. Season. Add olive oil until the mixture becomes consistent an
then put it into a serving dish.
4. Chop the parsley, crush the garlic and chili pepper. Mix with some olive oil
and vinegar. Pour this sauce over the beans.
Malta Page 1
Organiser EU Cookbook: Manuela Plank p.50
Main dish: Bragjoli
This is served as a main course as it appears in the picture.
It is the Maltese version of the Mediterranean Stuffed meat olives.
Ingredients:
2 tablespoons chopped parsley
800g beef
250g minced pork
1 cup breadcrumbs
125g minced ham
2 hardboiled eggs
2 beaten eggs
For the stew:
1 large chopped onion
2 tablespoons tomato paste
1large can peas
568ml red wine
Bay leaf
Preparation:
1. The beef pieces should preferably be 10cmsx15cms.
2. Remove any fat.
3. Mix together the minced pork, the ham, the breadcrumbs, the parsley and
the hardboiled eggs cut into small pieces.
4. Add some salt and pepper to taste and mix the beaten eggs with the
mixture.
5. Place a tablespoon of the mixture on each and every piece of meat, roll it
and seal it with some thread or toothpick.
6. Fry the meat for some minutes.
7. Meanwhile prepare the stew by chopping and frying the onion.
8. Dissolve the tomato paste into 2 pints of water and pour over the fried
onion and leave to simmer for 5 minutes.
9. Put the bragjoli in the stew and add some peas, the bay leaf and the wine.
Cover the pan and simmer for approximately 30 minutes.
Malta Page 2
Organiser EU Cookbook: Manuela Plank p.51
Dessert: Pudina
This is served as it appears in the picture. Maltese ‘pudina` or pudding is a bread pudding and served at room
temperature; it is not served hot.
Ingredients:
800g Maltese bread (stale), 2300ml milk,
1 tablespoon margarine,
a small glass of brandy or rum, 2 eggs,
125g sugar, some mixed fruit, 125g sultanas,
ground orange zest,
2 tablespoons drinking chocolate,
some vanilla essence, some almonds flaked
Preparation:
1. Remove the crust of the bread.
2. Place the bread to soak in some milk until it softens.
3. Add the margarine, the sugar, the mixed fruit, the drinking chocolate and
the brandy.
4. Mix these ingredients together in a bowl, then add the beaten eggs, the
vanilla essence and the sultanas.
5. Grease the dish with some margarine. Place the mixture in the dish.
6. Spread some flaked almonds on top of the mixture and bake in a moderate
oven for about half an hour.
Serve the pudding cold.
These three dishes are usually served in winter, especially on cold days.
School: Primary School Qormi San Gorg, http://schoolnet.gov.mt/qormisg/
Address: Frederick Maempel Square, Qormi, Malta, Tel 0035621487218,
qormisg.primary.c@gov.mt
Oranizer: Mansueto Zerafa
Pupils: Class 4.2 under the direction of Ms Marlene Buttigieg & Ms Grace Agius
Malta Page 3
Organiser EU Cookbook: Manuela Plank p.52
Country:
Poland’s capital is Warszawa. The total area of Poland is 312,679 km², making it the 7th in
Europe. Poland's population, concentrated mainly in urban areas, is over 38.5 million people.
The climate is mostly temperate throughout the country. The climate is oceanic in the north
and west and becomes gradually warmer and continental as one moves south and east.
Summers are generally warm, with average temperatures between 20 °C and 27 °C. Winters
are cold, with average temperatures around 3 °C in the northwest and –8 °C in the northeast.
Wisla is the longest river in Poland. There is Baltic see in the north and the Tatra mountains in
the south. The highest pick in Rysy, 2499 meters above see level. The Poles famous all over
the world are: Marie Courie-Sklodowska – scientist and Nobel Price winner, Adam
Mickiewicz – poet, Fryderyk Chopin – famous composer and pianist.
Starter: PEA SOUP
Ingredients: You will need…
• 25 dag smoked bacon,
• 2 big onions
• one spoon savory,
• four pieces of garlic,
• two cups dried pea, (it’s about 40 dag)
• 25 dag thin sausages,
• one spoon of marjoram,
• two liters vegetable brewing.
Preparation:
• Clean the pea and boil it in the brewing for 3 hours.
• Put the bacon in water and boil for about 20 min.
• When it gets cool, cut it into squares.
• Peel the sausage and cut it into flakes.
• Put the sausage and bacon on a frying pan.
• Place the pan on the fire and wait, until the fat will appear on the
pan.
• Meanwhile, cut the onions into squares. Then put it on the fat. If
there won’t be enough fat, you can add some lard (about one spoon).
• At the end, add the onion, pepper, salt, English herb and the savory
to the brewing.
• Boil the soup on small fire.
• Finally, add the marjoram. Enjoy!
Poland Page 1
Organiser EU Cookbook: Manuela Plank p.53
Main dish: Hunter’s bigos with potatoes
Ingredients:
• One and a half kilo of sauerkraut
• 5 decagramme of dried plums
• 2 decagramme of dried mushrooms
• 70 decagramme of roasting meat
• 30 decagramme of other pork
• 2 onions
• One glass of beeftea
• 12 grains juniper
• Pepper
• Laurel leaf
Preparation:
• First you rins dried mushrooms.
• Boil their with cabbage and cutting onion.
• Then add juniper and laurel leaf.
• Meat cut in square, cut pork and fry.
• Finally of boil, when cabbage already soft,
add plums, meat, pork, pour beeftea and
add the pepper.
• Boil moment and put away.
• Bigos is ready.
Ingredients for the side dish: cooked potatoes
• 500 g potatoes (please use liter, grammes, tablespoons, .... - no
cups, ounces or other English measures!)
• a pinch of salt
• water in a pot to cook
Preparation:
• Peel the potatoes
• Put into boiled water with pinch
of salt and cook utill soft
• Pour out water
• Serve potatoes with hunter’s
bigos on every plate
Poland Page 2
Organiser EU Cookbook: Manuela Plank p.54
Dessert: Compote from dried plums
Ingredients: for 1,5 l of compote
You will need…
• 750 dag of dried plums
• 1 litre of cold water
Preparation:
• A day before preparing put the plums into appropriate amount of water.
• The next day place wet plums and the rest of water into the big pot and
boil for a while.
• You may add some sugar for better taste.
• Leave the compote to get cool and serve in a room temperature.
School: Primary Sport School nb 29 - Sportowa Szkola Podstawowa nr 29
Address: Os Pod Lipami 106, 61-638 Poznan, Poland sp29@poznan.interklasa.pl
Organiser: Boguslawa Kordus bariko@o2.pl, Roma Cieslak cieslak881@wp.pl
Pupils: 6B class: Kasia Pranga, Marysia Tomaszewska, Karolina Derc, Wojtek Szwarz,
Filip Cwiertnia
Poland Page 3
Organiser EU Cookbook: Manuela Plank p.55
Portugal
Country (with a little help from Wikipedia):
Portugal’s capital is Lisbon. On the right hand bank of the river Tagus, Lisbon is a city whose legendary history
stretches back over twenty centuries. Portugal is bordered by the Atlantic Ocean to the west and south and by Spain
to the north and east. The Atlantic archipelagos of the Azores and Madeira are also part of Portugal. The LIsbon’s
landmark is the Belem Tower. The country has a very big coast with hundreds of excellent beaches. “Serra da
Estrela” is the biggest mountain. The Tagus river is the longest river. Portugal has about 10 million inhabitants.
The climate can be classified as Oceanic in the north and Mediterranean in the south. Portugal is one of the warmest
European countries, the annual temperature averages in mainland Portugal are 13 °C (55 °F) in the north and 18 °C
(64 °F) in the south. The Madeira and Azores Atlantic archipelagos have a narrower temperature range. Generally,
spring and summer are sunny, whereas autumn and winter are rainy and windy. Extreme temperatures occur in
Northeastern parts of the country in winter (where they may fall to -15 °C) and Southeastern parts in summer (where
they can soar up to 45 °C). Sea coastal areas are milder, temperatures varying between -2 °C in the coldest winter
mornings and 37 °C in the hottest summer afternoons. Absolute extremes registered so far have been -23 °C in Serra
da Estrela and 48 °C in the Alentejo region.
Siza Vieira is a famous architect know around the word that got already the Pritzker Prize.
Portuguese music encompasses a wide variety of genres. The most renowned is fado, a melancholy urban music,
usually associated with the Portuguese guitar and saudade, or longing. Coimbra fado, a unique type of fado, is also
noteworthy. Internationally notable performers include Amália Rodrigues, Carlos Paredes, José Afonso, Mariza,
Carlos do Carmo, Mísia, and Madredeus. One of the most notable Portuguese musical groups outside the country,
and specially in Germany, is the goth-metal band Moonspell. In addition to fado and folk, the Portuguese listen to
pop and other types of modern music, particularly from North America and the British Isles, as well as a wide range
of Portuguese and Brazilian artists and bands. Bands with international recognition include Blasted Mechanism and
The Gift, both of which were nominated for an MTV Music Award. Portugal has several summer music festivals,
such as Festival Sudoeste in Zambujeira do Mar, Festival de Paredes de Coura in Paredes de Coura, Festival Vilar
de Mouros near Caminha, and Rock in Rio Lisboa and Super Bock Super Rock in Lisbon.
Starter: croquetes (roll with minced meat)
Ingredients:
• 500 gr of cooked meat (stewed or boiled)
• 1 tea cup of bechamel sauce
• Bechamel sauce:
o 2 table spoons of margarine,
o 3 table spoons of flour
o 2 dl of milk.
Preparation:
• Bechamel sauce:
o Melt 2 table spoons of margarine,
o add 3 table spoons of flour and then
o 2 dl of milk, gradually, while stirring
• Mince the meat.
• Add the bechamel sauce, salt, pepper and
nutmeg.
• Mold the croquetes,
• pass them in flour, beaten egg and finally the
breadcrumbs.
• Fry them in hot oil.
Portugal Page 1
Organiser EU Cookbook: Manuela Plank p.56
Main dish: Bacalhau à Gomes De Sá (Cod & Potato)
Remarks: With dried salt cod no additional salt is needed in the recipe; salt cod soaked and cooked; tak
out the bones, so it's flaked and ready to go; hard boil the eggs in the same water with the potatoes and
remove them with a slotted spoon.
Ingredients:
• 1kg of soaked, cooked, de-boned, flaked salt cod fish)
• 4 tablespoons olive oil
• 2 large onions (diced)
• 4 garlic cloves (minced)
• 1 teaspoon nutmeg
• white pepper (to taste)
• 6 large potatoes
• 6 hard-boiled eggs
• parsley
Preparation:
• < 60 mins Main Dish
• Preheat your oven at 400 F (200 C).
• Hard boil your eggs in the potato water.
1. Cover the peeled potatoes in water and boil until they are just cooked though, then drain the
water and cut them into thin slices and then cut them further into approximately 2.5 cm x 2.5 cm
bits. It doesn't have to be really precise, just so that the potato slices are in small bits roughly all
the same size.
2. Put the olive oil into a fry pan and gently saute the onion and garlic until golden but not browned.
3. Peel the hard boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds
for decoration.
4. Mix, but don't mash! the flaked, cooked, salt cod with the potato, onion and garlic mixture, then
add the nutmeg and pepper and parsley. If the mixture is too dry, a very small amount of water
can be added to make it only just stick together.
5. Spoon the mix into a baking dish and lay out the decorative egg rounds on the top. Cover with foil
and bake for 20 minutes until it is completely warmed though.
Portugal Page 2
Organiser EU Cookbook: Manuela Plank p.57
Dessert: ARROZ DOCE (Sweet Rice)
Ingredients:
• 1 cup of rice;
• 1 tablespoon of butter;
• A dash of salt;
• 2/3 litre of whole milk;
• 1 cup pf sugar;
• 4 egg yokes;
• Lemon rind;
• 1 cinnamon stick;
• Cinnamon.
Preparation:
• Cook the rice as usual;
• Boil two cups of water, with cinnamon stick, butter and lemon peel and a dash of salt;
• When water is boiling pour in the rice;
• Cover and let it cook for 20 minutes;
• Pour in the milk;
• When it is boiling lower the flame, pour in the sugar and let it cook until all the milk
evaporates;
• stirring occasionally with a wooden spoon;
• As soon as you see the bottom of the pot turn off the stove;
• Take out the cinnamon stick but leave the lemon rind;
• Add the yokes one by one to the rice, stirring fast so they won´t boil;
• Return the pot to the stove until it boils;
• Pour it into a dish and sprinkle with cinnamon;
• IT is ready!!
• Enjoy!!
School: Ecole Europeenne Bruxelles II (section Portugaise – P5POA)
Address: Av Oscar Jespers, 75 - 1200 Bruxelles
Organiser: Teacher José Fragoso zevirgilio@gmail.com
Pupils: 5th year: ALMEIDA,DIOGO; BARBEDO,ANA CATARINA; BARBOSA,JOÃO;
BORGES,CATARINA: FILIPE,VERA:
FILIPE MARTINS,SAMUEL;
HOOGENDOORN,THOMAS;
LOPES,EDUARDO; MARGARIDO,
,GONÇALO; MARQUES,RODRIGO;
MORAIS,CATARINA; NETO
MENDES,DANIEL;
ONOFRE,FRANCISCO; PEREIRA DA
SILVA,MARIANA; PEREIRA
FARINHA,CARLA; SOARES,ÁLVARO;
SILVA, INÊS
Portugal Page 3
Organiser EU Cookbook: Manuela Plank p.58
ROMANIA
Country:
23 million inhabitants live in Romania, a Latin country which is situated in the south-
west of Europe. The country largest city is the capital-Bucharest. Nature takes the prize for all
its beauties: the Carpathians which circle the ancient land of Transylvania, the green forests,
large fields, the Danube Delta- the jewel of Romania- and last, but not the least- The Black
Sea. From the monasteries of Bucovina till Dracula’s castle, Romania invites to an enchanting
voyage to the old and the new.
Our school is situated in Ramnicu Valcea, a beautiful town in the south-west of
Romania. It is surrounded by the Carpathians Mountains. The Valcea County is one of the
most famous regions in Romania for its monasteries. There are a large number of parks and
gardens. Its outskirts enable the town’s inhabitants to avail themselves of the best
opportunities for a pleasant rest.
Starter: Ciorba de perisoare (Meat balls soup)
Ingredients:
For the soup For the meat balls
• 1 carrot (200 g) • 200 g minced beef • Pepper
• 1 parsley root (200 g) • 1 tablespoon of rice • Dill
• ½ celeriac (200 g) • 25 g flour • Parsley
• A medium size onion • One egg
• Lovage
• Oil
• One yolk
• Cabbage pickle or bran and
water (borsh) or vinegar
• 100 ml sour cream or yoghurt
• salt
Preparation:
Stir fry the chopped onion and vegetables into 2 tablespoons of oil for 2 minutes then
pour 2 l of hot water, add a teaspoon of salt. Boil it for half an hour. In the meantime, prepare
the meat balls.
Mince the meat twice, mix it with a teaspoon of chopped onion, add the egg, the rice
(which has previously been washed up and drained off), pepper, chopped dill and parsley,
then 1/2 teaspoon of salt.
Mix it well, make the meat balls (size of a big olive) then put them into the boiling
soup. Boil it for 30-40 minutes.
You can add chopped tomatoes or green pepper when it’s almost done. When it’s
ready, pour the cabbage pickle or the bran and water vinegar then boil it for 2 more minutes.
You can serve it with sour cream or yoghurt.
Romania Page 1
Organiser EU Cookbook: Manuela Plank p.59
Main dish: Sarmalute in foi de varza cu mamaliguta (Sour cabbage rolls with polenta)
Sour cabbage rolls
Ingredients:
• 1 large cabbage
• 750 g minced meat (mixture of pork
and beef is recommended)
• 4 large onions
• 2 tablespoons rice
• 1 bread slice
• 3 tablespoons lard
• 5-6 tomatoes or 1 tablespoon tomato
sauce
• Salt
• Pepper
• chopped dill
• 1 l bran and water (borsh)
• sour cream
Preparation:
Mince the meat with the crustless bread slice (previously soaked and squeezed dry)
and a raw onion. Place in a bowl and mix with rice, dill, pepper, salt and finely chopped onion
slightly fried in two tablespoons of lard. Mix everything well.
Core the cabbage with a sharp thin knife and then blanch it with borsh. Then carefully
remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3
and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the
tastier they are.
Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped
(julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls
are made. The last layer must be tomato slices or add tomato sauce. Add a heaping tablespoon
of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the
oven so that the liquid is reduced.
Cover each layer of rolls with a layer of julienned sour cabbage and a little thyme. Boil
with water and add paprika and tomato sauce.
Polenta
Ingredients:
• 400 g cornmeal
• 1 ½ l water
• salt
Preparation:
Put the water and the salt to boil in a pot.
When it’s hot add the cornmeal. Mix it
constantly until it thickens.
Romania Page 2
Organiser EU Cookbook: Manuela Plank p.60
Dessert: Cozonac cu nuca (Walnut sweet bread)
Ingredients:
filling:
• 1 kg flour • 300 g ground
• 300 g sugar walnuts
• 1 1/2 cups milk • 1 cup milk
• 6 eggs • 3/4 cup sugar
• 50 g yeast • 1/4 cup rum
• 200 g butter • vanilla
• 2 tablespoons oil
• vanilla stick
• salt
• egg for washing
the dough
• grease for the pans
Preparation:
Make a starter from yeast and a teaspoon of sugar. Mix until the consistency of sour
cream, add 2-3 tablespoons tepid milk, a little flour and mix well; sprinkle some flour on top,
cover and let sit in a warm place to rise. Boil the milk with the vanilla stick (cut in very small
pieces) and leave it on the side of the range, covered, to keep warm. Mix the yolks with the
sugar and salt, then slowly pour the tepid milk, stirring continuously. Place the risen starter in
a large bowl and pour, stirring continuously, the yolk-milk mixture and some flour, a little at a
time. Then add 3 whipped egg whites. When you finish this step, start kneading. Knead,
adding melted butter combined with oil, a little at a time, until the dough starts to easily come
off your palms. Cover with a cloth and then something thicker (like a blanket). Leave in a
warm place to triple in bulk. If during kneading the dough seems too hard, you may add a
little milk. If, on the contrary, the dough seems too soft, you may add a little flour.
Melt the sugar in the warm milk with vanilla in a pot on the range. When the sugar is
melted, add the walnuts and keep stirring. After a few minutes of boiling, and after the filling
has thickened, remove from heat and add rum.
When the dough has risen well and the filling is cold, roll a sheet of dough about one
finger thick, uniformly spread the walnut filling on top and roll like a jelly roll, place on the
floured work surface, give it the desired shape (round, oval, braided, etc.) and place in the
baking pan previously greased with butter.
Let rise some more in the pan in a warm place. Wash with egg and bake at medium
heat. Take out of the pan as soon as it is done, place on a cloth and let cool.
School: Scoala cu clasele I-VIII nr. 13, Ramnicu
Valcea
Address: 2, Nichita Stanescu;
Ramnicu Valcea 240156
Organisers: Iohana Gheorghe, Daniela Cojocaru
Pupils: 5th and 6th year: Bianca Marcoianu, Irina
Constantin, Gessica Albinaru, Daniela Motocescu,
Ana Patrascu, Sebastian Negoescu
Romania Page 3
Organiser EU Cookbook: Manuela Plank p.61
Scotland
Starter: Scotch Broth (soup with mixed vegetable and pulses)
Ingredients:
• Three medium carrots
• One medium onion
• One medium leek
• One litre of lamb stock
• One medium turnip
• Some broth mix
Preparation:
1. Top and tail the carrots with a knife
2. Get some peas and get your lamb stock and scrape off the fat and spoon it into the bin
3. Put the lamb stock in the microwave for two or three minutes
4. Cut the carrots in half then half again
5. Cut the ends off the turnips and slice them in half
6. Your lamb stock should be done by now so pour 200 grams of broth mix into the pan and turn heat on
7. Take off the skin of your turnips and slice the turnips away from yourself and cut them into cubes
8. While you’re doing that reduce the heat of your broth in the pan
9. Chop the leek into chunky pieces and wash it
10. Take off the top of your onions and peel off the skin (try not to cry) then pinch your
fingers on top and cut through the onion once; then slice your onions into pieces.
11. Put in your broth mix and bring it to boil for half an hour and pour all your
vegetables in- Barley and split, green peas should be in your broth ( dry or soaked
overnight so that it is puffy)
12. Season to taste
13. Leave it to boil and let it simmer for half an hour
Scotland Page 1
Organiser EU Cookbook: Manuela Plank p.62
Main dish: mince and tatties with skirlie (mince steak with potatoes and oatmeal side dish)
Ingredients:
• Five hundred grams of lean beef steak mince
• One medium onion
• One beef stock cube
• Gravy granules or corn flour
• water to cover mince
preparation
1. Peel your tatties (potatoes) and cut in half and put your tattie halves in a jug and fill it with water
2. Switch the pan on to high heat and add mince to dry pan and you will see lots of fat coming
3. Drain fat
4. Chop your onions and add to mince.
5. Keep stirring until mince browns
6. Add some water and add crumbled stock cube to mince, stir it.
7. Let it simmer for one to one and a half hours.
8. Stir mince occasionally and add water(don’t let it dry out).
9. Put gravy granules or cornflour into mince.
10. Boil potatoes for 20 minutes, add a little milk and butter and mash up.
Side dish-skirlie
Ingredients:
• 1 packet of lard
• 1 packet of oatmeal not oat flakes
• One onion
• Some sea salt and black pepper
preparation
1. First cut and add a piece of lard to a pan at low heat
2. Soften the onions. This should take 15 to 20 minutes
3. Sprinkle in a little sea salt and add few pinches of black pepper
4. Sprinkle in the oatmeal
5. Keep moving the oatmeal around in the pan with a wooden spoon.
6. Put it a table spoon of water
7. Season to taste
Scotland Page 2
Organiser EU Cookbook: Manuela Plank p.63
Dessert: Raspberry Cranachan
Ingredients:
• Approx 300g/10½oz raspberries (strawberries can also be used).
• 280ml/10 floz/one cup double (heavy) cream
• 2 tablespoons good quality honey
• 2 tablespoons single malt whisky.
• 2-3 tablespoons of oatmeal.
preparation
1. Place the oatmeal in a cool, dry pan and turn on the heat to simmer. Stirring occasionally, toast the oatmeal until it is golden
brown. This process could take between 10-20 minutes.
2. Once the oatmeal is brown, turn off the heat and let it cool in the pan.
3. Place the cream in a bowl and whisk up until soft and relatively thick.
4. Add the honey and single malt whisky and fold it in with a whisk, until it is soft and creamy.
5. Pick out some of the best raspberries for decoration and add three or four to the bottom of each serving glass, leaving a few
for final decoration.
6. Add the rest of the raspberries to the cream mixture and fold in carefully, breaking up a few of the raspberries to obtain a
slight colouring to the cream.
7. Spoon the mixture into the serving glasses, then add cream to the top to make an even base for the oatmeal.
8. By now the oatmeal will be cooler. Using a teaspoon, evenly sprinkle the oatmeal over the dessert. Add a raspberry for the
finishing touch and chill for about three hours, or overnight.
School: Loirston School
Address: Loirston School, Loirston Avenue, Cove Bay, Aberdeen, AB123HE, Scotland
enquiries@loirston.aberdeen.sch.uk
Organisers: Shirley Campbell-Morgan and Ron Constable, s.c.m@loirston.aberdeen.sch.uk
Class-Primary 6
Web addresses: www.loirston.aberdeen.sch.uk
http://p6loirston.edublogs.org
Scotland Page 3
Organiser EU Cookbook: Manuela Plank p.64
SLOVAKIA
Country:
Slovakia´s capital is Bratislava situated in the southwest. Slovakia is surrounded by 5 states.
They are: Poland, Ukraine, Hungary, Austria and Czechia. It has about 49 035 km2 and 5
million inhabitants. It is devided into 8 regions. Slovakia is a mountainous country with long
rivers, dams and lowlands situated mainly in the south. It has got a lot of natural resources
that serve as spas and provides treatment and relax.
The High Tatras is the highest Slovak mountains range. It provides excellent conditions for
ski running and ski jumping. Gerlachovský štít peak is the greatest peak in the High Tatras.
The largest mountain lake is Veľké Hinsovo pleso.
P.O. Hviezdoslav was the best popular poet. Slovakia is also popular for its special meals and
drinks such as: soft sheep cheese, wine, Šariš beer, Slivovitz (plum-brandy), žinčica (a liquid
made from milk at the sheep-farm) and opekance (small cubes made from sourdough).
Slovak typical country dance is “čardáš“.
Starter: Zemiakový šalát (Potato salad).
Ingredients:
- 1 kg potatoes - sugar
- 2 carrots - 1 onion
- 100 g canned peas - 100g smooth salami
- 2 sour cucumbers - 1 table spoon of mustard
- Salt - 150 ml of sweet cream
- Pepper - 4 table spoons of mayonnaise
- vinegar
Preparation:
- Boil potatoes with their peels.
- When it is cool peel it and cut into small cubes and give it into the bowl.
- Cook the carrots and cut it together with cucumbers and salami.
- Blend sweet cream with mustard and mayonnaise.
- Season it with salt, pepper, sugar, vinegar and add chopped onion.
- Add peas, carrots, salami and cucumbers into the bowl with potatoes.
- Mix the salad lightly with the sweet cream mixture and chill for 15 minutes before
serving.
SLOVAKIA Page 1
Organiser EU Cookbook: Manuela Plank p.65
Main dish: Kapustnica so smotanou (Sauerkraut juice with sour cream) and Bryndzové
halušky (Small potatoes dumplings with soft sheep cheese)
Ingredients:
- 150 g beef
- 150 g a spring of pork
- 250 g sauerkraut
- 200 ml sauerkraut juice
- salt
- pepper
- 1 onion
- 2 garlic pods
- 50 g dry mushrooms
- bay leaf
- marjoram
- 100 g smoked sausage
Preparation:
- Cut beef into small chunks, give it into the saucepan, pour sauerkraut juice and water
in it and cook for 20 minutes.
- Cut pork into small cubes, add it into the saucepan with sauerkraut juice and beef and
boil together.
- After a while add sauerkraut, whole peeled onion, brushed garlic and dipped
mushrooms in the water one day ahead.
- Season with salt, a pinch of pepper, cook for 15 minutes and then add bay leaf and
slices of sausage.
- At the end add marjoram
- Serve with table spoon of sour cream and with slices of black bread.
Bryndzové halušky (Small potatoes dumplings with soft sheep cheese)
Ingredients:
- 750 g potatoes
- 150 g meal flour
- salt
- 1 egg
- 150 g smooth flour
- 100 g smoked bacon
- 400 g soft sheep cheese
Preparation:
- Peel, wash and grate potatoes.
- Add meal flour, salt, egg and smooth flour.
- Mix to a thick dough detachable from the bowl
- Throw this dough through the punched dipper into the boiling salty water.
- Cook for 5 minutes, then select the dumplings by the dipper from the saucepan.
- Cut smoked bacon into chunks and fry it in a frying pan till it is crisp.
- Put cooked potatoes dumplings into a bigger bowl, add soft sheep cheese, salt, a little
melted lard and mix it.
- Divide it into the plates and dredge it with a melted bacon.
SLOVAKIA Page 2
Organiser EU Cookbook: Manuela Plank p.66
Desert: Farebný pudingový pohár (Coloured pudding glass)
Ingredients:
- 1 liter of milk
- granulated sugar
- 50 g powder sugar
- 1 vanilla pudding
- 1 chocolate pudding
- 200 g strawberries
- 150 ml whipped cream
- 1 vanilla sugar
Preparation:
- Put the washed strawberries into the bowl, add vanilla and sugar powder and crush it.
- Devide this mixture into the four glasses.
- Prepare vanilla and chocolate pudding according to its instructions on the packing.
- Pour first vanilla and then chocolate pudding on the strawberries mixture.
- Chill for 30 minutes before serving with whipped cream and fresh strawberries.
School: Elementary school – Šarišské Dravce
Address: Elementary school – Šarišské Dravce 20, www.zs.sardravce.sk
School Head: Vladimír Janosik
Pupils: 7th class: teacher: Martina Ignac
e-mail:vladojanosik@zssardravce.edu.sk
SLOVAKIA Page 3
Organiser EU Cookbook: Manuela Plank p.67
SLOVENIA
Slovenia is a country in southern central Europe. It’s a small and new country.
It is about 20.273 km2 large and only less than 2 million people live here. Slovenia's
capital is Ljubljana. The highest mountain is Triglav and the longest river is the Sava.
Slovenia is a very green country, because of its large forests. The landscape is
varied: from mountains to the Adriatic, from vast plains to the wind-swept Karst
plateau. The Lipizzaner horses were bred in Slovenia for centuries. France Prešeren
is the most famous 19th century poet. We took one of his poems as our anthem. It is
called »Zdravljica«. Jože Plečnik is a famous architect. Leon Štukelj, our world-
famous Olympic champion, lived almost a hundred years. Jurij Vega was a famous
mathematician.
We live in Solkan, a small town right on the border with Italy. Solkan bridge
has got the largest stone arch in the world.
STARTER: JOTA (CABBAGE, BEANS AND POTATO SOUP)
INGREDIENTS:
INSTRUCTIONS:
½ kg beans
1 kg sour cabbage Wash and leave the beans to soak over
½ kg potatoes night. The next day cook them in some
½ kg smoked pork ribs salted water. Add pork ribs. When
60 g fat everything is half cooked, add the
a bit of flour chopped potatoes. In another
half medium sized onion saucepan cook the cabbage. Put some
a clove of garlic fat in a pot, add the chopped onion
salt, pepper and fry it until golden. Then add the
some soup concentrate (optional) chopped clove of garlic. Now put the
cooked beans, potatoes and pork ribs
into the pot. Add some water to make
a soup, season with salt, pepper and, if
you like, some soup concentrate. Add
some flour to thicken it.
.
Organiser EU Cookbook: Manuela Plank p.68
MAIN COURSE: MATEVŽ (MASHED BEANS WITH POTATOES)
INGREDIENTS: INSTRUCTIONS:
½ kg cooked and peeled potatoes Mash the potatoes and the beans. Mix
½ kg cooked beans both ingredients and add hot oil. Mix
a bit of salt until the mixture becomes even and
3 tablespoons of oil light brown. Use it in the same way as
mashed potatoes or mashed beans.
Matevž
KRANJSKA KLOBASA (CARNIOLAN SAUSAGE)
This sausage is usually bought in shops. It’s a typical Slovenian smoked sausage
made of pork, beef and bacon. It is normally served with mustard, some horse radish
dip and a roll.
INSTRUCTIONS:
Put the sausage in some water and cook for 30 minutes. Take it out and serve.
KISLA REPA (SOUR TURNIP)
INGREDIENTS: INSTRUCTIONS:
1 kg sour turnip Wash the turnip in warm water, if it is
a bit of flour very sour, and then cook in salted
a bit of grease water. Later, put a bit of grease in a
a bit of onion saucepan and heat it. Add a bit of cut
onion and a bit of flour. Fry shortly
until it becomes pale yellow. Add the
cooked turnip and a bit of salt. Mix
everything. When the turnip is soft
enough, it is ready.
Sour turnip with sausage.
Organiser EU Cookbook: Manuela Plank p.69
DESSERT: PREKMURSKA GIBANICA (PREKMURJE PASTRY)
INGREDIENTS: INSTRUCTIONS:
Ingredients for the dough: First make the dough from the
300 g flour ingredients. Cover it and leave to rest
a bit of salt for an hour. Put the dough on to a
1.5 dl lukewarm water table and start kneading and then
2 spoons oil pulling at each side until it becomes
very thin. Cut ten rectangles out of it
Poppy filling: in the size of the baking tin. These are
200 g poppy the layers of dough. We can also buy
100 g sugar the dough to make it easier.
a bit of cinnamon Pour hot milk over poppy seeds. Add a
1 dl hot milk bit of sugar and a bit of cinnamon.
Leave to cool down. We can also add a
Cottage cheese filling: bit of butter to make the filling more
½ kg cottage cheese tasteful. Sprinkle the grated apples
1 egg with a bit of lemon juice, add a bit of
2 dl sour cream sugar and grated lemon skin. Add a bit
2 spoons raisins, soaked in rum of cinnamon, too. Mix all the
a bit of vanilla ingredients for the walnut filling.
150 g sugar Oil the baking tin with a bit of grease
and put the first layer of dough at the
Walnut filling: bottom of it. Sprinkle it with a bit of
250 g ground nuts grease and add the second layer.
100 g sugar Smear it with the poppy filling and
a bit of cinnamon then add the third layer and smear it
with the cottage cheese filling. After
that put on the fourth layer and strew
the walnut filling over it. Put the fifth
layer and spread the apple filling on it.
Sprinkle each layer with melted butter.
Repeat all the fillings again. Finish the
fillings with a layer of dough. Pour
some sour cream over the pastry and
bake it for an hour at 180°.
School: Osnovna šola Solkan (Solkan
Primary School)
Address: Šolska ulica 25, 5250 Solkan,
Slovenia
Coordinator: Brigita Lipej, Prof.
Pupils: 8th year: Martina Gorjan, Tjaša
Mirt, Tjaša Plesničar; 9th year: Tina
Skočaj Skok, Špela Šavli
Organiser EU Cookbook: Manuela Plank p.70
Spain
Spain is a country located in the southwest of Europe, on the Iberian Peninsula. The capital is
Madrid. With an area of 504,030 km² and its population is nearly 45 million people. Spain is a
constitutional monarchy organized as a parliamentary democracy, and has been a member of
the European Union since 1986.
Spain is renowned for its folklore and traditions (flamenco dancing and singing, bullfighting,
San Fermín, Las Fallas, La Feria de Sevilla…), gastronomy (sangría, paella…), sun and
beaches…
But Spain is more than this and we also have painters such as Velázquez, Goya, Picasso…;
musicians such as Manuel de Falla and Joaquín Rodrigo; scientist such as Santiago Ramón y
Cajal, Severo Ochoa; writers such as Miguel de Cervantes and Federico García Lorca;
architects such as Antonio Gaudí…
Starter: Esgarraet (Roasted red pepper strips and cod in olive oil)
Ingredients (x 4 people):
• 2 red peppers
• Salted cod (100gr)
• Extra-virgin olive oil (8
tablespoonfuls)
• Salt
• 3 cloves of garlic
Preparation:
First, soak the salted cod overnight
with plenty of water. The following
day drain and save. Put the red
peppers into the oven at 200ºC until
the skin can be easily removed (approximately 30 mins).
Then, when the red peppers are roasted, take them out and let cool down.
After that, take the skin off the peppers and cut them into strips. Take the cod and the garlic
and cut them into strips too.
Finally, put the peppers, the cod and the chopped garlic in a dish with abundant olive oil, add
salt and serve. Bon appétit!
Spain Page 1
Organiser EU Cookbook: Manuela Plank p.71
Caldo de bacalao (Cod Broth)
Ingredients (x2 people):
• 1 cod
• 2 tomatoes
• 1 head of garlic
• 2 potatoes
• salt
• ½ l. Oil
• parsley
• water
• ½ l. White wine
Preparation:
First, clean the cod and chop it. Also chop the tomatoes and reserve. Wash, peel and slice the
potatoes and put the slices in a pan (preferably in an earthenware container). After that, add
the cod, the chopped tomatoes to the pan. Then, add the oil, the head of garlic, the parsley, the
salt, the white wine and the water (all raw), and cook until the broth has almost reduced. The
cod should be covered with the broth. Finally, serve it on a serving tray.
Bon appetite!
Spain Page 2
Organiser EU Cookbook: Manuela Plank p.72
Torrijas (Slices of bread dipped in milk, coated in egg and fried)
“It is a very popular dessert in Spain. It’s very easy to prepare and it tastes delicious”
Ingredients (x4 people)
• 250 ml of milk
• 2 eggs
• 150 ml of olive oil
• sugar and ground cinnamon
• 1 loaf of bread
Preparation
First, cut the bread into thin slices. Pour the milk in a bowl and later dip the slices of bread in
it.
Then, beat the eggs in another bowl. Batter the slices in the beaten eggs.
After that, heat the oil in a frying pan and when it is very hot, put the slices and fry them
slightly on one side and then turn them to the other side, so as not to burn them.
Then, take them out of the pan and put them on kitchen paper on a dish to soak up the
remaining oil.
Finally, sprinkle the sugar and the cinnamon over the torrijas. They are delicious!
School: Nuestra Señora del Loreto - Valencia
Address: C/ Salamanca, 55, 46005–VALENCIA (Spain),
nsloretovalenciaeuropa@nsloreto.com
Organiser: Alejandro Ciurana / Santiago Pérez
Pupils: Irene S.G., Alicia P.L., Begoña R.S., Andrea R.R.; Ana G.L., Eva F.C., Alejandro
G.V.; Belén R.S., Paula B.S., Inés A.Ch. 3º Secondary (14-15 years old)
Spain Page 3
Organiser EU Cookbook: Manuela Plank p.73
The capital of Sweden is Stockholm. It is situated 500 km from our school
Angelstad. In Sweden we have a King and a Queen.The highest mountain is
Kebnekaise 2104 m over the sea. The biggest lake is Vänern.
We have cold and wet winter and in the north there are a lot of snow.The
summer is lovely and in the north of Sweden the sun is shining even at the
nights.
We are 9 million people in Sweden.The most famous pop group from Sweden is
ABBA and Roxette. Abba won Eurovision song contest 1974.
We live in the south of Sweden in the province called Småland.Here are many
lakes and big forests.
Our recipes have connection to the forest because we live in the forest and
people are hunting and fishing in their spare time.
Our school is a very small school in a village. There are only 90 children in the
school. In our village we have a church which is 800 years old.
Starter
Wild mushroom toast 4 person 250˚
4 slices of bread
butter
about 1 litre of fresh wild mushroom
8 slices of cheese
Fry or roast the slices of bread.Butter a slice of bread. Fry the wild mushroom and
after that you put the wild mushroom on the bread. Then you put cheese on the wild
mushroom. Put the sandwiches in the oven.
Organiser EU Cookbook: Manuela Plank p.74
Roast of elk
1 kg meat from elk
2 tablespoon butter
1½ teaspoon salt
½ teaspoon black pepper
10 crushed juniper berries
Sauce
1 stockcube
4 decilitre water
2 decilitre cream
2 tablespoon rowanberry jelly or from other berries
10 crushed juniper berries
2½ tablespoon flour
2½ tablespoon butter
Salt and pepper
Put the roast in a pan. Melt the butter and mix it with salt, pepper and juniper
berries.Paint it on the meat and put a thermometer in the middle of the roast. Put the
roast on a plate and put it in the oven at 125˚. It´s ready when the thermometer
shows 75˚. Rinse the pan with the water and wind the roast with foil.
Boil butter and flour together in a saucepan and pour the stock and the stockcube in
a saucepan and let it boil for five minutes very slowly.
Add cream, jelly and juniper berries and let it boil slowly in 15 minutes. Taste with salt
and pepper. Strain the sauce. Slice the roast and serve with potatoes and cooked
vegetables like beans, carrots and pies.
Organiser EU Cookbook: Manuela Plank p.75
Dessert
Cheese cake from Småland
5 litre milk
1 dl wheat flour
2 msk rennet
1 dl almond
4 eggs
4 dl cream
¾-1 dl sugar
Whip the flour in some of the milk. Warm up the rest of the milk until 37° in a big
pot.Take the pot from the heat. Stir the flour and the rennet into the milk.Let it stand
30 minutes in stillness.
Cut the mass with a whisk and let the pot stand for half an hour. Strain off the whey.
Cut the almond and whip egg, cream and sugar.Put all the things in the mass from
the milk. Pour the mixture in a casserole and bake it in 175° for an hour.
Serve with whipped cream and strawberry jam.
Organiser EU Cookbook: Manuela Plank p.76
THE
NETHERLANDS
The Royal Family
Queen Beatrix has been the Queen of the Netherlands since 1980. The Queen was married to
Prince Claus. They had three sons: Prince Willem-Alexander, Prince Johan-Friso and Prince
Constantijn. Prince Willem-Alexander is married to Princess Máxima. They have three
daughters, Princess Catharina-Amalia, Princess Alexia and Princess Ariane.
The capital city
The capital city of the Netherlands is Amsterdam. On 1st January 2007, Amsterdam had
739.510 inhabitants. The multiculturality of Amsterdam can be underlined with the fact that in
Amsterdam on 1st Januari 2007 there lived 177 different nationalities in the city.
Famous Dutchies
Many famous celebrities are from Holland. DJ Tiesto won a Grammy award, and Famke
Janssen, Rutger Hauer and Paul Verhoeven have made it big in Hollywood.
Places to go
When you are in Holland, there are a few places you have to see. First of all our school Het
Rhedens!! There are some very famous museums like the Rijksmuseum in Amsterdam and
the Boijmans Museum in Rotterdam. And also Madurodam, which has all the famous
buildings of Holland made as scale models.
Starter: Erwtensoep (pea soup)
Ingredients:
• 250 grammes of dried peas - a smoked sausage, sliced
• 2 litres of water - 2 leeks, cut coarsely
• 2 potatoes, cut in little cubes - 1 piece of celery, cut coarsely
• 1 pork chop - salt and pepper
• a small piece of smoked bacon
Soak the peas in cold water for a night. Drain off the water off and
put the peas in a pan with the pork chop and smoked bacon. Pour
2 litres of water over it and put the cover on. Let it simmer for
2,5 hours on a low fire. Every now and then, scoop off the foam.
After 2,5 hours, add the potato cubes, the leek and the celery and
let everything simmer for about 30 minutes. Take the pork chop and the bacon out
of the soup. Cut the bacon and the pork chops into little cubes (remove the bone). Add the
meat to the soup, along with the slices of smoked sausage and salt and pepper to taste.
Let it boil for a few more minutes before serving.
The Netherlands Page 1
Organiser EU Cookbook: Manuela Plank p.77
Main course: Boerenkool met worst (Kale with smoked sausage)
Ingredients:
• 1 smoked sausage
• 400 grammes of bacon cubes
• 1 kilogramme of potatoes
• 1 kilogramme of kale (cut)
• salt and pepper
• 4 spoonfuls of milk
• 2 spoonfuls of butter
• gravy powder
Preparation:
Peel the potatoes and cut them into large pieces. Wash the kale. Bring the potatoes to the boil
in a large pan with salt and lots of water.
After 5 minutes put in the kale and put the smoked sausage (in plastic) on top. Let everything
cook for approximately 15 minutes.
Fry the bacon cubes in a frying pan until they are brown and crisp.
In the meantime, make the gravy according to the instructions for use and put the fried bacon
cubes into the gravy.
When the potatoes are cooked, drain the water. Put in the milk and the butter and mash it.
Bring to taste with salt and pepper.
Cut the smoked sausage into pieces. Serve the kale with the sausage and the gravy.
The Netherlands Page 2
Organiser EU Cookbook: Manuela Plank p.78
Dessert: Vlaflip (Vla with yoghurt and lemonade syrup)
First you must make ‘vla’, a typical Dutch dessert. Here is the recipe for vla:
Recipe for vla
Ingredients:
• 3/4 litres of cold water
• 1/4 litres of coffee milk
• 90 grammes of custard powder (vanilla)
• 70 grammes of sugar
• a pinch of salt
Bring the water to the boil. Mix the sugar, the custard
powder and the coffee milk lump-free in another bowl.
Add a pinch of salt. When the water boils, stir the mixture in rapidly with a whisk.
Bring the whole to the boil again. Then take it off the heat and let it cool down. While it is
cooling down, you must powder the top with a layer of sugar to prevent it from getting too
hard.
Recipe for vlaflip
Ingredients:
• ½ litre of vla 6 tall glasses
• ½ litre of yoghurt 6 long spoons
• red lemonade syrup
• 1 mandarin
Peel the mandarin. At the bottom of the glass, put a small layer of lemonade syrup. Put a layer
of vla on top of it. Now put a layer of yoghurt on top of the vla. Put some pieces of mandarin
on top as decoration. Eat it with a long spoon, so you can get some of each layer with each
bite.
School: RSG Het Rhedens Dieren
Address: Doesburgsedijk 7, 6953 AK Dieren, www.hetrhedens.nl
Organiser: Gonneke Arts, arts@hetrhedens.nl
Pupils: From class 2K: Ugur Hosgören,
Lucas Otten, Bas Brinkhorst, Joost
Bijzitter, Onno van Naamen, Anne Peeks,
Floor Sangers, Tanya Efomi, Beate
Blom, Emilie Brenninkmeyer, Annegeke
Jansen, Megan Jansen, Sanne War, Sven
Baank, Kees Koenders, Elske
Kranenburg, Fenna Arnoldussen,
Miranda van de Weele.
The Netherlands Page 3
Organiser EU Cookbook: Manuela Plank p.79
THE GRAND DUCHY OF
LUXEMBOURG
Country:
Luxembourg, officially the Grand Duchy of Luxembourg
(Luxembourgish: Groussherzogtum Lëtzebuerg, French:
Grand-Duché de Luxembourg, German: Großherzogtum
Luxemburg), also spelled Luxemburg, is a small
landlocked country in western Europe, bordered by
Belgium, France, and Germany. Luxembourg has a
population of under half a million people in an area of
approximately 2,586 square kilometres.
Luxembourg is a parliamentary representative democracy
with a constitutional monarchy, ruled by a Grand Duke. It
is the world's only remaining sovereign Grand Duchy. Its
historic and strategic importance dates back to its
founding as a Roman era fortress site and Frankish
count's castle site in the Early Middle Ages. It was an important bastion along the Spanish
road when Spain was the principal European power influencing the whole western
hemisphere and beyond in the 14th–17th centuries.
The city of Luxembourg, the capital and largest city, is the seat of several institutions and
agencies of the European Union.
Luxembourg is a trilingual country; French, German, and Luxembourgish are official
languages. Although a secular state, Luxembourg is predominantly Roman Catholic.
Starter: Bou’neschlupp (Green Bean Soup)
Ingredients for the soup:
2 parts green or wax beans
1 part potatoes and onion
4 slices of bacon
¼ litre of cream or sour cream
sausage: Mettwurscht
Take 2 parts sliced green or wax beans and 1 part diced potatoes and chopped onion.
Cover and boil in water until soft.
Fry 4 slices of bacon and add bacon bits to the soup.
Add about ¼ litre of cream or sour cream and simmer.
Some people like to add a sausage called “Mettwurscht” to their Bou’neschlupp.
Luxembourg Page 1
Organiser EU Cookbook: Manuela Plank p.80
Main dish: Judd Mat Gaardebou’nen (Smoked collar of pork with broad beans)
Ingredients:
meat (pork)
vegetables
broad beans
savoury
onion
streaky bacon
butter
stock
flour
parsley
double cream
Instruction:
1. soak the meat for 24 hours
2. then bring to the boil in same water
3. change the water after half an hour
4. add vegetables as if for a hot pot
5. cooking time for an average sized collar: 1 ½ - 2 hours
6. make sure the water does not boil too fast
Broad Beans:
7. to get them right, the most important ingredient is savoury.
8. cut some savoury very finely
9. cube one onion
10. add some streaky bacon
11. brown lightly in butter
12. add the beans and some stock
13. season and add 1 soup spoon of flour
14. cook for a further 20 minutes
15. then add parsley and some double cream
This dish has been become regarded as the National Dish of Luxembourg, and hails from the
village of Gostingen. The villagers there have often been called “Bou’nepatscherten” by their
neighbours, jealous of the fact that the best broad beans grow in the area. Indeed these are
celebrated annually in a “Bean Feast”.
Luxembourg Page 2
Organiser EU Cookbook: Manuela Plank p.81
Dessert: Quetscheflued (Plum Tart)
Ingredients:
• 250g flour
• 12g yeast
• 40g sugar
• 1/8 litre lukewarm milk
• a pinch of salt
• 50g liquid butter or margarine
• one egg
• plums
• butter for pan
• sprinkle with sugar
Instruction:
1. put the flour into a pot
2. make a mould in the middle
3. mix yeast, sugar lukewarm milk, salt, liquid butter and egg
4. pour mixture into flour and knead into a smooth dough
5. leave to raise for 30-40 minutes
6. cut the plums (Damsons are the best) in half
7. and take out the stones
8. spread the dough into a buttered pan some 1 ½ fingers high
9. cover the dough with the plums in a circular pattern
10. bake at medium temperature
11. sprinkle with sugar before serving
I am awfully and truly sorry to tell you that our partner from Luxembourg didn’t contact me
again. Even the headmaster didn’t respond. So I asked the Austrian coordinator for the
“European Spring Day” Dr. Susanne Pratscher if she knows a project which is similar to ours.
She was so kind to send me the contribution from Luxembourg.
I want to thank you for your great cooperation! We are a wonderful team and that is because
we all worked together, discussed our problems during the project in our private area chat
room, sent instant-messages or mails. In the end I proudly present our brilliant work!
Have fun and it is wonderful to hear that some of you told me that you would try the recipes
at home, in your lessons or organise a “European Day” at your school!
Love and hugs,
Manuela from Austria (mail@manuelaplank.at)
Luxembourg Page 3