EUROPEAN MINI COOKING BOOK CREATED BY STUDENTS Gimnazjum nr1 im. Ojca Świętego Jana Pawła II in Raba Wyzna SOUP FRENCH Golden soup Ingredients: 2 glasses of white dry wine 50 dag of peaches 10 dag of honey 2 spoons of icing sugar Spoon of cocoa Glass of cream How to do it? Rinse peaches, remove stones, insert fruit into the pot, pour with wine and cook on small fire. Then mix with honey and boil it. After make it cool. Put into the fridge. Mix cream, icing sugar and cocoa. Pour the soup, serve on plates with biscuit and cover with cream. SALAD SPANISH Tomato salad Ingredients: 1 kg of tomatoes 3-4 pieces of garlic 2 tablespoons of parsley 3-4 tablespoons of olive oil 1 tablespoon of lemon juice Pepper, salt How to do it: Peal the tomatoes and slice them. Grate all garlic with salt and pepper, blend with chopped parsley. Sprinkle the tomatoes with parsley, with lemon juice and pour with olive oil. Serve with roast poultry or fish. GREEK Greek salad Ingredients: 3 tomatoes 2 fresh cucumbers Green lettuce 1 red onion Feta cheese Few olives Olive oil Salt, pepper, oregano How to do it? Tomatoes, cucumbers and feta cheese cut in dices, onion in slices. Lettuce tear up. All ingredients put into a bowl, add olives. GERMAN Potato salad Ingredients: 1 kg of potatoes 1 onion 0,5 glass of stock of bouillon cube 4 spoons of oil 3 spoons of vinegar 10 dag of pickles 2 teaspoons of chopped parsley Salt, pepper How to do it: Cook potatoes for 20 min. then leave them for 10 min. in hot water. Prepare the stock of chopped onion, vinegar, chopped parsley, salt and pepper. Potatoes pour with cold water, peal them, slice, add to the stock. Leave it until it is cold. Add sliced cucumbers. ITALIAN Caprese salad Ingredients: 6 tomatoes 25 dag of mozzarella Several leaves of basil 2 spoons of oil Pepper, salt How to do it? Slice cheese, wash tomatoes cutting off heel, slice them. Cheese and tomatoes put on the plate, sprinkle with salt and pepper, sprinkle with olive oil, move aside to the fridge for an hour. Wask basil, dry it and slice then sprinkle the salad. CAKE SPANISH Orange cake Ingredients: Big orange 4 eggs 25 dag of sugar 25 dag of melted butter 25 dag of flour 2 spoons of baking powder How to do it? Hit up the over to 160ºC. Prepare tin. Burn orange, peel wipe, squeeze juice into the mug. Break eggs separate the yolks and grate with sugar to white. To yolks mass and wipe and juice and next and entire time stir, gradually and flour with baking powder and pour melted butter. When mass becomes uniform, combine this mass, delicately with beat foam. Pour into form, bake for about 45 min., before taking out. If cake is ready now. After baking spread with icing sugar. Instead of oranges can take 2 lemons. ENGLISH Brown Cake Ingredients: 1 bar of bitter chocolate 10 dag of butter or margarine 3 eggs 8 dag of walnuts 25 dag of sugar Vanilla sugar 15 dag of flour bit of salt How to do it? Put the butter into the bowl and add crushed chocolate. Bowl place on little fire, heat up, until chocolate dissolves and put it together with butter. Stop to heat, move aside. To chocolate add sugar, vanilla, sugar, eggs, flour, salt, nuts. Chocolate cake spread on small tin. Bake 40 minutes in 175ºC. Serve with vanilla ice–cream or cream. DISK WITH MEAT GERMAN Roast Knuckle INGREDIENTS: -2 back knuckles, -4 peel carrots, -3 peel parsleys, -1 medium celery, -1 onion, -1 tomato, -pepper, salt -1 leek, How to do it? On big dish heat-proof on hat lard put in fat slice vegetables, chop onion and tomato. Afterwards put in grated pepper and salt knuckles. In warm oven to 160 °C, roast about 2 hours into bright brown colour. For time roast often roll and pour at first water, later sauce make with meat. To and hot knuckle put on the grill in oven and pour beer. The door on the oven gently lift knuckle leave, till make crisp crust. Give with bakery goods or potatoes. FRENCH Chateubriand INGREDIENTS: -4 beef chop of thickness 6cm, -2 spoons of oil, -salt, pepper, -fat to fry, How to do it? Wash meat, dray it, delicately mash and add oil. Prepared meat insert to fridge for 50 minutes, next warm up fat on pan and fry around every part 5 minutes, until meat is brown. Then sprinkle with salt and pepper. Server with potato chateau and bernenski sauce. DISH WITHOUT MEAT FRENCH Omelet with pea INGREDIENTS: -2 eggs, -2 spoons of milk, -a half of small can of green pea, -a spoon of yellow cheese, -spoon of a butter, -a spoon of chopped parsley, -salt, -white pepper, How to make it? Add eggs, milk, a pinch of salt and pepper, whip it, batter shouldn’t be very whipped but only a little whisked. Add butter on to a frying pan to the hot fat. While it is frying shake a frying pan and leave the edge of the omelets a little to make the butter go underneath. When top still is a little jelly and base will be ready on one half of the omelets add a green pea, cover with the other half. Fry it for about one minute more. Put on a plate. Sprinkle with the parsley and cheese. You can use jam, asparagus or cauliflower if you don’t won’t to use pea. BRITISH Bean with cabbage INGREDIENTS: -2 glasses of bean, -head of cabbage, -1,5-2 kg potatoes, -bacon fat, -onion, -pepper, -salt, How to do it? Peel the potatoes, chop the cabbage. Cook soaked bean. The day before soak the bean. Boil the bean, add peeled potatoes, add salt and boil them, until they become soft. Boil potatoes and bean (don’t overflow the stock). Beat puree, Join with cooked cabbage, mix up. If dish was too dense add stock and mix up. Before serving sprinkle with bacon fried with onion. DISH WITH FISH FRENCH Starter frutti di mare Ingredient: Melon Tim of prouns 2–3 onions 2–3 pods of pickled red pepper 2–3 spoons of oil 2–3 springs of fresh basil Pepper, salt How to do it? Rinsed and dried melon put for 2-3 hours in to fridge, to cool it down. Take out, cut in half, hollow with pulp, delete stones and cut it into thick dice. Drained off pickled pepper slice, chop tiny onion. Mix it with melon, pepper and onion, spice with pepper and salt, sprinkle with oil cove, insert for 1-2 hours in to fridge. Before serving at table half of melon fill with salad. Serve cooled. ENGLISH Blue Trout Ingredients: 5 trouts Glass of vinegar (3%) 40 dag of vegetables (carrot, leek, celery, parsley) Salt 4 spoons of butter 2 spoons How to do it? Fish wipe to dry, no rise. Next sprinkle trout and leave in cool place on 1 hour. Separately cook vegetables, salt, add 3 spoons vinegar, put fish and cook slow, without cover, for 20 minutes. Get out on dish, sprinkle dill and baste light butter. Serve out with potatoes with water and green lettuce with cream. SPANISH Fish in cake Ingredients: dough: -350g of flour, -0,75 glass of oil, -0,75 glass of water -salt, Stuffing: -1 kg fillets from cod, -1 jar of tomato puree, -2 pods of paprika -1 big onion, -1 packaging of sweet paprika grind, -thyme, -salt, pepper, How to do it? Flour sift. Oil warm up on frying pan, take with fire. To flour pour into oil and water, salt, knead dough on uniform mass, put away on 30 minutes in cool place. Onion cut in sliced. Fillets fish fry in onion on enough strong fine. Take fish from frying pan, and next throw on frying pan paprika and fast.