turkey medi̇ha mahmutbey ortaokulu

1

Bornova-İzmir

2

2013-2015

TURKEY MEDİHA MAHMUTBEY ORTAOKULU

AŞURE

Malzemeler: Yarım kg buğday

1 su bardağı nohut

1 su bardağı kuru fasulye

100 gr kuru kayısı, ufak ufak doğranmış ve

suda bekletilmiş

100 gr çekirdeksiz kuru üzüm

1 su bardağı kuru incir ufak ufak doğranmış ve

suda bekletilmiş

1 adet küp şekilde kesilmiş elma

1 kg toz şeker

1 çimdik tuz

3-4 adet karanfil

20 su bardağı su

1 tatlı kaşığı portakal kabuğu rendesi (isteğe

bağlı)

1/2 çay kaşığı limon kabuğu rendesi (isteğe

bağlı)

1 su bardağı fındık

Süslemek için:

50 gr kuş üzümü, ceviz içi, Antep fıstığı, tarçın, nar taneleri, susam, badem, gül suyu

Hazırlanması:

Buğday, fasulye ve nohudu yıkayıp ayrı kaplarda bir gece önceden ıslatın. Ertesi gün buğdayı süzüp büyük bir

çelik tencereye alın. 20 su bardağı su ekleyip kaynatın. Üzerinde biriken köpüğü bir kevgirle alıp tencerenin

kapağını kapatın ve 30 dakika kaynatın. Fasulye ve nohudu süzüp ayrı kaplarda haşlayın.

Buğday taneleri iyice yumuşayıncaya kadar yaklaşık 4,5 saat kısık ateşte ara sıra karıştırarak pişirin. Buğdayın

pişmesine yakın nohut ve kuru fasulyeyi ekleyin. İyice kaynatın. Ardından sırasıyla kuru üzüm, karanfil ve dörde

bölünmüş kuru kayısıyı ilave edip karıştırın. Birkaç taşım kaynatın. Son olarak tuzu ve şekeri ekleyip 5-10 dakika

kaynattıktan sonra incirleri ve doğranmış elmayı ve karanfilleri katın ve bir taşım kaynatıp, ateşten alın.

Aşure piştikten sonra sıcakken kaselere boşaltın. Soğuyunca üzerini ceviz içi, Antep fıstığı, kuş üzümü, tarçın, nar

taneleri, susam, badem, portakal ve limon kabuğu ile süsleyerek servis yapın. İsteğe bağlı olarak gül suyu da

serpebilirsiniz.

3


ASHURA (NOAH’S PUDDING)

Ingredients:

500kg of wheat

1 cup of chick peas

1 cup of haricot beans

100 gr of dried appricots (diced into small

pieces and stayed in water to make it soft)

100 gr of Sultana / Seedless raisins

1 cup of figs ( diced into small pieces and

stayed in water to make it softer)

1 apple (diced into small pieces)

1 kg of sugar

1 pinch of salt

3-4 cloves

20 glasses of water

1 teaspoon of orange zest (optional)

1/2 teaspoon of lemon zest (optional)

1 cup of hazelnut

Topping: 50 gr of currant, walnuts, pistachios, cinnamon, pomegranate seeds, sesame, almonds, rose water

How to prepare:

First wash wheat, horicot beans and chick peas and keep them wait in water in different bowls a night before.The

next day filter the wheat and put in a steel saucepan and add 20 glasses of water and boil. Take the foam that

occurs on the surface of water and boil for 30 minutes. Filter the horicot beans and chick peas and boil in different

saucepans. Cook and stir the wheat at a low heat for about four and a half hours till it softens well. Then add the

horicot beans and chick peas and boil well.Then add currants and dried apricots and stir and boil for a while.

Finally add salt and sugar and boil for 5 or 10 minutes more, then add the figs, apples and cloves and boil for a

while. Then divide the mixture in small bowls let them cool then decorate with walnuts, pistachios,currants,

cinnamon, pomegranate seeds, sesame, hazelnut, orange and lemon zest and serve. You can use rose water too if

you wish.

4


BAKLAVA

Malzemeler: 1/2 kg un

1 su bardağı sıvı yağ

2 kaşık yoğurt

2 yumurta

1 su bardağı süt

1 paket kabartma tozu

250 gr eritilmiş margarin (üzerine)

Ceviz veya Antep fıstığı (içine)

Nişasta (yufkaları açmak için)

Şurup İçin:

1 kg şeker

1 lt su

1 çorba kaşığı limon suyu

Yapılışı:

Unu bir kaseye döküp ortasını havuz gibi açın. İçine yumurtaları, sıvı yağı, yoğurdu, sütü, kabartma tozunu

ekleyin ve karışımı içten dışa doğru yoğurarak kulak memesi yumuşaklığında hamur tutun.

Kulak memesi yumuşaklığında yoğurduğunuz hamuru 50 eşit parçaya ayırarak hamurları (ceviz

büyüklüğünde) güzelce yuvarlayın. Hamurların üzerini nemli bir bezle kapatın.

Yuvarladığınız hamurlardan 1 tane alıp üzerine mısır nişastası serpip oklava yardımı ile bir küçük tabak

büyüklüğünde açarak kenarda bekletin.

Diğer kalan hamurları da aynı şekilde oklava ve mısır nişastası yardımı ile bir küçük tabak büyüklüğünde

açıp üst üste beşer beşer biriktirin. İlk beş parçayı nişasta ve oklava yardımı ile bir fırın tepsisi

büyüklüğünde yufka şekli verin.

Tepsinin içine, açtığınız ilk beş parça hamuru yerleştirip ceviz veya fıstığı serpiştirin. Hamurlar bitene kadar

aynı işleme devam edin.

Sonra istediğiniz baklava dilimi şeklinde kesip eritilmiş margarini baklavanın üzerine eşit bir şekilde

dökerek 180 ºC fırında kızarana kadar pişirin. Hazırlamış olduğunuz ılık şerbeti baklavanın üzerine dökün. 1

gece beklettikten sonra servise hazırlıyın.

5


BAKLAWA

Ingredients: 1/2 kg of flour

1 water glasses of oil

2 table spoons of yoghourt

2 eggs

1 water glasses of milk

1 packet of baking powder

250 gr of melted margarine ( topping)

Walnuts or pistachios (inside)

Starch (to roll the dough)

For the syrup

1 kg of sugar

1 lt of water

1 table spoon of lemon juice

How to prepare:

Put the flour in a bowl and open the center of it like a pool. Add the eggs, oil, yoghourt, milk and the baking

powder and knead the mixture from outside to inside till it becomes as thick as an earlobe. Divide the dough 50

pieces at walnut-sized and roll up them. Cover the dough with a wet cloth.Then roll the each dough at a

small sized plate with a rolling pin by sprinkling corn starch one by one. Do the same with the rest of the

dough and and get five dough together onto eachother and roll again at the oven tray size with a rolling

pin by sprinkling corn starch. Get the five in one dough in the oven tray and sprinkle walnuts or

pistachios on it. Do the same with the rest dough.Then cut the dough in baklawa shape and pour melted

margarine on it and bake at 180 ºC till it roasts. Then finally pour the warm syrup and keep it waiting for one

night and serve.

Syrup:

Mix 1 kg of sugar and 1lt of water in a sauce pan and boil.

When the syrup boils, squeeze a few drops of lemon and then boil the syrup for 5 minutes more.

Take the saucepan off the stove and let it cool for a while.

6


HELVA

Malzemeler:

125 gr tereyağı

2 su bardağı un

2 su bardağı su

1,5 su bardağı şeker

1 kase ceviz veya çam fıstığı (isteğe bağlı)

Yapılışı:

Öncelikle bir tencerede suyu ve şekeri karıştırarak şurubu hazırlamak üzere tencereyi ocağın üzerine

koyun. Başka bir tencereye tereyağini alın ve iyice eridikten sonra unu ilave edin. Yaklasik 25-30 dakika

kadar unu orta ateste kavurun. Cevizleri ekleyin. Unun rengi sararıp hoş bir kavrulmuş un kokusu

gelmeye başladıktan sonra ılık şurubu ilave edin. Tahta kaşıkla hızlıca ve sürekli karıştırarak unun

pütürsüz bir şekilde şurupla bütünleşmesini sağlayin. Beş dakika kadar karıştırdıktan sonra tencerenin

kapağını kapatın ve 10 dakika kadar dinlenmeye bırakın. Bir kaşık yardımıyla helvayı tencerenin

kenarlarına bastırıp baskı yaparak resımdeki gibi şekil verin. Arzuya göre elinizle ya da bir kabın dibine

bastırark şekil verebilirsiniz. Uzerine tarçin serperek servis edebilirsiniz.

7


HALVA

Ingredients:

125 gram butter

2 cups flour

2 cups water

1 ½ cup sugar

1 cup walnuts or pine nuts (optional)

How to prepare:

Firstly add the water and sugar in a pan and then heat the pan in order to prepare the syrup. Let the butter

melt in another pan and then stir in the flour. Cook stirring occasionally over medium heat for 25-30

minutes. Add the walnuts or pine nuts. Once the flour turns yellowish and smells good, stir in the warm

syrup. Stir continuously with a wooden spoon to get a smooth mixture of flour. After stirring for about 5

minutes, turn the heat off and close the lid. Leave aside for about 10 minutes. Shape with a spoon using

the sides of the pot. Take a big spoonful of halva and press it towards the sides of the pot to give an oval

shape. Place each piece of halvah over a serving plate. Sprinkle with cinnamon if desired.

8


BÖREK

Malzemeler:

Yarım su bardağı yoğurt

Yarım su bardağı sıvı yağ

1 su bardağı su

250 gr margarin

1 yumurta, tuz

1 çay kaşığı kabartma tozu

4 su bardağı un

İç malzemesi için: 3 adet haşlanmış patates, ıspanak, soğan, tuz, kimyon, kırmızı pul biber, karabiber.

Üzerine: Yumurta sarısı, susam

Yapılışı: Unun ortasını havuz gibi açın ve bütün malzemeleri ekleyin. Kulak memesi yumuşaklağında

bir hamur yoğurun. Hamuru 20 adet küçük bezeye bölün. Her parçadan 10 cm büyüklükte küçük

yuvarlaklar açın. Her birine yağ sürerek üçer üçer üs üste koyun. Her bir üçlü gurubu ince bir yufka

şeklinde açın. Yufkanın kenarına iç malzemeden koyarak rülo şeklinde sarın ve yağlanmış tepsiye

yerleştirin. Üzerine yumurta sarısı sürüp, susam serpiştirin. 180°C derecelik fırında 40 dk. pişirin.

Ilındıktan sonra böreği keserek servis edin.

9


BOREK

Ingredients:

½ water glass of yoghourt

½ water glass of oil

1 water glass of water

250 gr of margarine

1 egg, salt

1 tea spoon of baking powder

4 water glasses of flour

Filling Ingredients: 3 boiled potatoes, spinach, onion, salt, cumin, red pepper, black pepper.

Topping: Egg yolk, sesame

How to prepare:

Put the flour in a bowl and open the center of it like a pool and add all the ingredients. Knead the mixture

till it becomes as thick as an earlobe. Divide the dough into 20 pieces. Roll up the each dough at 10 cm

sized and get 3 in one dough and roll again like a filo pastry. Put the ingredients on the edge of the filo

pastry and roll up and place in the oven tray. Do the same with the rest dough. Then spread the egg yolk

on the pastry and bake in an oven at 180 ºC for about 40 minutes.When it gets warm, cut and serve.

10


KEŞKEK

Malzemeler:

• 250 gr kuzu eti

• 1 bardak aşurelik buğday

• 1 soğan

• Kırmızı biber

• Tereyağı

• Tuz

Yapılışı:

•Akşamdan ıslatmış olduğunuz buğdayı geniş bir tencerenin içinde kaynatın.

•İyice kaynayan ve ortalarından ayrılan buğdayları suyunu süzün buğdayları ezin ya da mikserle çırpın.

• Ayrı bir tencerede kaynayan etleri, et suyunun içerisinden çıkarın, tel tel olacak şekilde parçalayın.

•Ayrı bir tencerenin içine doğranmış soğanı koyun ve iyice kavurun. Kaynayan ve ezilen buğdayları

soğanların üzerine ekleyin, üzerine et suyunu ve tuzunu ilave ederek karıştırın.

• Yeterince et suyu koyduktan sonra (muhallebi kıvamında olmalı ) tel tel hazırlanan etleri buğdayın

içine ilave edin.

• Tahta kepçe ile keşkeği ezerek karıştırın ve iyice sakız gibi olacak kıvama gelinceye kadar pişirin.

• Servis tabaklarına hazırladığınız keşkeğin üzerine tereyağı ile kavurduğunuz kırmızıbiberli sosu

gezdirerek sıcak servis yapın.

11


KESHKEK

Ingredients:

• 250 gr. of lamb meat

• 1 water glass of buckwheat

• 1 onion

• Red pepper

• Butter

• Salt

How to prepare:

First wash the wheat and keep it wait in water in a bowl a night before. Then put it in a saucepan

and boil till it softens well. Then filter the wheat and mash or stir up with a mixer. In another

saucepan boil the lamb meat, then take out the meat and ravel it. In another saucepan roast the

chopped onion well. Add the wheat first and then the bouillon and salt and stir for a while. The

mixture should be at pudding consistence so be carefull about adding the bouillon. Then add the

lamb meat. With a wooden ladle stir up and mash the mixture and cook till it gets a gum

consistence. Roast the red pepper with butter and serve keshkek hot with butter sauce on it.

12

SZKOŁA PODSTAWOWA IM. M. KONOPNICKIEJ

W PRZECZYCACH

KSIĄŻKA KUCHARSKA PSZENICZNEGO ZIARENKA

13

POLAND TORT RÓŻANY

składniki:

6 jajek

1,5 szklanki cukru

1,5 szklanki mąki pszennej

2 łyżeczki proszku do pieczenia

Polewa czekoladowa

0,5l mleka, 1 budyń waniliowy

1 kostka masła lub margaryny

1 paczka cukru waniliowego

Kakao, olejek arakowy, sól

Przygotowanie ciasta

Białka ubijać z odrobiną soli na sztywną pianę. Dodając porcjami 1 szklankę cukru ubijać dalej. Następnie

dodać żółtka, wymieszać, następnie mąkę wraz z proszkiem do pieczenia i wymieszać. Ciasto wylać na

tortownicę i piec w temperaturze 180°C. Po upieczeniu ciasto przekroić na 3 krążki.

Przygotowanie kremu

Ugotować budyń na mleku i dodać 0,5 szklanki cukru i cukier waniliowy po czym wystudzić. Masło utrzeć

dodając małymi porcjami wystudzony budyń. Część przygotowanego kremu odłożyć do innego pojemnika i

dodać kakao.

Przygotowanie tortu

Krążki ciasta nasączyć wodą z cukrem i kilkoma kroplami olejku arakowego. Każdy krążek ciasta przełożyć

krem. Wierzch tortu i jego boki posmarować kremem. Na wierzch wylać polewę czekoladową a boki

obsypać pokruszonym biszkoptem. Następnie udekorować.

14

POLAND ROSES BIRTHDAY CAKE

Ingredients:

6 eggs

1,5 glasses of sugar

1,5 glasses of wheat flour

2 little spoon of baking powder

Chocolate sauce

0,5 l of milk, 1 vanilla custard (pudding)

1 cube of butter or margarine

1 package of vanilla sugar

Cocoa, essence, salt

Dough preparation

White egg beats with salt. Add sugar and beats for some more time Then put the second part of the eggs,

mix it, and add flour, baking powder. Mix carefully. Dough pour on the cake tin and bake in the oven in

180°C. After baking cut into 3 pieces.

Cream preparation

Cook the custard/pudding. Add half of the glass of sugar and vanilla sugar. Let it get cooler. Triturate the

butter with the custard. Divide the cream into two pieces. Add cocoa to one of them.

Cake preparation

Each piece of dough soak of water, sugar and essence. At the top of each dough put some cream. Top and

sides of the cake spread with cream as well. On the top pour some chocolate sauce and sides - sprinkle with

crushed biscuits. Then decorate.

15

POLAND PIEROGI

składniki:

3 łyżki stołowe masła

Pół kubka pokrojonej cebuli

2 kubki ostudzonych, rozgniecionych ziemniaków

1 łyżeczka soli

1 łyżeczka białego pieprzu

3 jajka

kubeczek śmietany

3 szklanki mąki

łyżeczka proszku do pieczenia

Przygotowanie farszu: Rozpuść masło i podsmaż na nim pokrojoną w kostkę cebulę – ok. 5 minut.

Następnie dodaj ziemniaki. Przypraw solą i pieprzem. Wymieszaj.

Przygotowanie ciasta: Połącz jajka ze śmietaną. Następnie dodaj przesianą mąkę oraz sól i proszek do

pieczenia. Połącz wszystkie składniki razem aż ciasto uzyska jednolitą konsystencję. Podziel ciasto na pół i

rozwałkuj. Wykrawaj okrągłe kształty (użyj małej salaterki, szklanki itp.). Na każdym wykrawanym krążku

umieść łyżeczkę farszu na środku, następnie zakryj farsz ciastem i ugniataj palcami brzegi ciasta zaczynając

od środka. Pierogi wrzucaj do garnka z gotującą się, lekko osoloną wodą. Gotuj do wypłynięcia 3-5 minut.

Podawaj w podsmażoną cebulką.

16

POLAND POLISH DUMPLINGS

Ingredients:

3 tablespoons of butter,

½ cup chopped onion,

2 cups mashed potatoes,

3 eggs,

1 cup sour cream,

3 cups flour,

¼ teaspoon salt,

1 tablespoon baking powder.

Potatoes filling: melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent,

about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.

Dough preparation: beat together the eggs and sour cream until smooth. Sift together the flour, salt, and

baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly

floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness.

Cut into 3 inch rounds using a biscuit cutter. Place a small spoonful of the mashed potato filling into the

center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Bring a

large pot of lightly salted water to a boil. Add dumplings and cook for 3 to 5 minutes or until pierogi float to

the top.

17

POLAND KOPYTKA

składniki:

6-7 średniej wielkości ziemniaków

½ łyżeczki soli

2 szklanki mąki

1 jajko

Przygotowanie ciasta: Obierz i ugotuj ziemniaki w lekko osolonej wodzie. Odcedź wodę i rozgnieć

ziemniaki. Poczekaj aż ostygną. Dodaj resztę składników i ugnieć ciasto.

Podziel ciasto na 2-3 części i rozwałkuj to kształtu długiego walca.

Rozcinaj ciasto na średniej wielkości prostokąty. Wrzuć kopytka do gorącej lekko osolonej wody i gotuj 2-3

minuty.

Kopytka podawać z sosem, bułką tartą i masłem lub z surówką z marchewki.

18

POLAND POTATOES DUMPLINGS

Ingredients:

6-7 medium potatoes

½ teaspoon salt

2 cups flour

1 egg

Dough preparation: Peel and cook 2-1/4 lbs potatoes (about 6-7 medium potatoes) in lightly salted water,

drain well, steam off moisture and mash well. Transfer to floured board to cool.

Add about 2 cups of flour, 1 egg and 1/2 teaspoon salt and quickly work ingredients into dough. Between

hands form into finger-thick strands and cut at an angle into 1” - 2” pieces.

Drop into boiling salted water, cover and when boiling resumes, cook 2-3 min. Remove with slotted spoon.

Serving Suggestions: Kopytka are a good go-together with stews and gravy-type dishes and can be a

vegetarian dish in themselves, garnished with butter-browned bread crumbs. In Polish households, kopytka

are often served with a chilled carrot salad made of grated carrots, sugar, raisins and sour cream.

19

POLAND CHLEB DOMOWY

Składniki:

70dag mąki żytniej

70 dag mąki pszennej

4 dag drożdży

5 płaskich łyżeczek soli

2 płaskie łyżeczki cukru

90 dag ciepłej wody

¾ litrowego słoika zakwasu

Zakwas

10 łyżek mąki żurkowej zalać ciepłą wodą, dobrze wymieszać i kisić 2-3 dni.

Zakwas przygotować na 2-3 dni przed pieczeniem chleba.

Sposób wykonania: Drożdże zalać 2 łyżkami wody, dodać cukier i łyżeczkę mąki, wymieszać i odstawić

do wyrośnięcia. Pozostałe składniki wkładamy do miski, dodajemy wyrośnięte drożdże i wyrabiamy ciasto

do dokładnego połączenia się wszystkich produktów, a następnie odstawiamy je do wyrośnięcia.

Przygotowujemy 3 blachy o wym. 31cm na 11 cm , smarujemy je tłuszczem.

Wyrośnięte ciasto rozkładamy w równych częściach do form, ponownie odstawiamy do wyrośnięcia.

Wyrośnięte ciasto przed pieczeniem smarujemy z wierzchu olejem. Chleb pieczemy w nagrzanym wcześniej

piekarniku do 180 stopni przez ok. 1 godzinę.

20

POLAND BREAD

Ingredients:

70 pounds rye flour

70 pounds wheat lour

4 pounds yeast

5 teaspoons salt

2 tablespoons sugar

90 pounds warm water

¾ litre leaven

Leaven

10 tablespoons of flour pour warm water, stir and ensiling 2-3 days. It’s a good idea to prepare leaven 2-3

days before baking bread.

Dough preparation: Yeast pour 2 tablespoons of water, add sugar, a spoon of flour, mix it an leave it to

grow. All ingredients put to the bowl, add yeast and prepare the dough. Leave the dough for about 30

minutes.

Prepare 3 baking sheets, put some oil or butter inside.

Dough put into baking sheets and place in the oven. You can oil the top of the dough. Bake the bread for

about 1 hour in 180 C.

21

POLAND ŚNIADANIOWE BUŁKI

Składniki:

50 g drożdży

1 łyżka cukru

¼ l ciepłej wody

500 g mąki

1 łyżeczka soli

4 łyżki oleju

Sposób wykonania: Rozmieszać w kubku drożdże z cukrem do całkowitego rozpuszczenia.

Wsypać mąkę do miski, dodać olej, wodę, sól i rozpuszczone drożdże. Wyrabiać ciasto aż stanie się gładkie

i przestanie lepić się do brzegów, a następnie odstawić do wyrośnięcia.

Wyrośnięte ciasto kilka razy zagnieść i formować małe bułeczki. Położyć je na wysmarowanej tłuszczem

blaszce, posmarować bułki olejem, można posypać makiem lub kminkiem. Po 20 minutach wstawić je do

piekarnika nagrzanego do 180 stopni. Piec ok. 15 min (do zarumienienia się).

22

POLAND BREAKFAST ROLLS

Ingredients:

5 pounds yeast

1 tablespoon sugar

¼ l warm water

50 pounds flour

1 teaspoon sugar

4 tablespoons plants oil

Dough preparation: Mix yeast and sugar in the mug until they completely melted.

Put flour, oil, water, salt and yeast to the bowl and prepare dough. Leave it for 30 minutes.

Knead the dough and form small rolls. Put the small, round pieces of dough on the baking sheet. You can oil

the top of the dough or put some poppy seed, cumin etc. After 20 minutes place them to the oven and bake

about 15 minutes in 180 C. (brown the rolls)

23

Základná škola s materskou školou

Spišská Teplica

kuchárka pšenica semien

24

SLOVAKIA Hrozienkový veniec

Suroviny:

Cesto:

75g masla

½ dl mlieka

½ balička čerstvého droždia

1 vajce

½ dl krupicového cukru

1 lyžica vanilínového cukru

6 dl hladkej múky

Náplň:

1/2 dl krupicového cukru

1 dl hrozienok

1 dl nasekaných mandlí

1/2 lyžičky škorice

Postup:

V hrnci alebo v mikrovlnnej rúre rozpustite maslo či margarín a prilejete doň mlieko. Zmes by mala

byť vlažná ( asi 37 C )

Do misy rozdrobte droždie a rozpustite ho v troche mlieka s tukom. Pridajte zvyšok tekutiny, vajce,

cukor a väčšiu časť múky. Zvyšok múky si odložte nabok na prácu s cestom

Ručne alebo v kuchynskom robote vypracujte hladké cesto. Zakryte ho, postavte do tepla bez

prievanu a nechajte asi 30 minút kysnúť. Medzitým si pripravte všetky suroviny na náplň

Cesto presuňte na pomúčenú dosku a prepracujte ho. Vyvaľkajte z neho obdĺžnik s rozmermi 30x40

cm.

Cesto posypte náplňou a pozdĺžne ho zaviňte. Roládu položte na plech prikrytý papierom na pečenie

a stočte do kruhu tak, aby sa miesto spoja nachádzalo dole.

Veniec zakryte a nechajte asi 30 minút kysnúť.

Veniec potrite rozšľahaným vajcom a pečte asi 20 minút pri 200 °C.

25

SLOVAKIA Raisin wreath

Ingredients:

Dough:

75g butter

½ dl milk

½ packet fresh yeast

1 egg

½ dl granulated sugar

1 table spoon vanilla sugar

6 dl smooth flour

Filling:

1/2 dl granulated sugar

1 dl raisins

1 dl chopped almonds

1/2 tea spoon cinnamon

Instructions:

Mix the melted butter and the milk. The mixture should be tepid (about 37°C).

Melt the yeast in a little milk , add a little butter . Add the rest of liquid, the egg, sugar and the bigger

part of the flour. The rest of the flour put away for later working with the dough.

By hand or in a kitchen robot make smooth dough . Cover it and leave it on a warm quiet place to

rise for about 30 minutes. Meanwhile prepare all the ingredients for the filling.

Remove the dough on the floured board and knead it a little. Roll it to the rectangle with the

proportions 30x40 cm.

Put the filling on the dough proportionally and roll it. Put the roll onto a dish covered with a sheet of

baking paper and form it into the shape of wreath, so that the joining part is underneath the wreath.

Cover the wreath and leave to rise for about 30 minutes.

Spread the wreath with the beaten egg and bake for about 20 minutes at the temperature 200 °C.

26

SLOVAKIA Slivkový koláč

Suroviny:

230 g polohrubej múky

110 g masla

1 lyžica práškového cukru

750 g sliviek

20 g masla +15 g na vymazanie formy

50 g polohrubej múky

130 g práškového cukru

3 vajcia

2 dl smotany

Postup:

Pripravte si cesto: zmiešajte múku, maslo a cukor a pridajte asi 5 cl vody.

Z toho cesta vytvorte bochníček. Zabaľte ho do potravinárskej fólie a odložte ho na 30 minút do

chladničky.

Medzitým umyte slivky rozkrojte ich na polovice a vyberte kôstky.

Vyhrejte rúru na 180 stupňov. Formu s priemerom 26 cm vymažte z maslom a vložte do nej hotové

cesto. Poprepichujte ho vidličkou.

Cesto popražte 1 lyžicou múky a 2 lyžicami cukru a položte naň polovice slivák rezom smerom dolu.

V miske rozšľahajte vajce ako na omeletu, pridajte zvyšní cukor, preosiatu múku a smotanu. Túto

zmes nalejte na slivky. Pečte približne 40 minút.

27

SLOVAKIA Plum flan

Ingredients:

230 g semi smooth flour

110 g butter

1 table spoon powdered sugar

750 g plums

20 g butter

50 g semi smooth flour

130 g powdered sugar

3 eggs

2 dl cream

Instructions:

Mix flour, butter and sugar. Add about 5 cl water and made dough.

Make a loaf, pack it to food foil and put it for about 30 minutes into a fridge.

Meanwhile wash plums, cut them to halves and take out the pits.

Heat up the oven at 180°C. Spread up the flan form with diameter 26 cm and put the dough into it.

Spike it with a fork.

Cover the dough with 1 spoon flour and 2 spoons sugar and put the plums on it with their cut halves

down.

Whip an egg in a bowl, add the rest of sugar, sifted flour and cream. Pour this mixture onto the

plums. Bake for about 40 minutes.

28

SLOVAKIA Klasické šišky

Suroviny:

500g hladkej múky

1 balíček sušeného droždia

70g krupicového cukru

štipka soli

nastrúhaná kôra z citróna

125 ml vlažného mlieka

75g zmäknutého masla

2 vajcia

2 lyžice rumu

200 g marmelády

Postup:

V mise zmiešajte múku, droždie, cukor, soľ, citrónovú kôru. Pridajte mlieko, maslo, vajcia a rum.

Pomocou ručného šľahača vypracujte cesto. Prikryte ho, postavte na teplé miesto a nechajte asi 30

minút kysnúť.

Vykysnuté cesto vyklopte na pomúčenú dosku a vyvaľkajte z neho obdĺžnik s rozmermi 30x45 cm.

Pomocou pohárika z neho vykrajujte kolieska s priemerom asi 7 cm.

Na 12 koliesok naneste vždy po 1 lyžici marmelády a priklopte ich zvyšnými kolieskami. Kolieska

na okrajoch pevne utlačte prstami, aby pri vyprážaní marmeláda nevytiekla. Šišky zakryte a nechajte

ešte 30 minút kysnúť.

Vo veľkom hrnci rozpáľte tuk. Do rozpáleného tuku vložte vždy dve šišky naraz a vyprážajte ich asi

5 minút do zlatista. V priebehu vyprážania šišky dvakrát obráťte.

Hotové šišky dobre osušte na papierovej utierke. Na záver ich pocukrujte práškovým cukrom.

29

SLOVAKIA Classic shishkas

Ingredients:

500g smooth flour

1 packet dried yeast

70g granulated sugar

a bit of salt

grated lemon peel

125 ml tepid milk

75g soft butter

2 eggs

2 table spoons rum

200 g marmelade

Instructions:

Mix flour, yeast, sugar, salt and lemon peel in a bowl. Add milk, butter, eggs and rum. Make some

dough ( you can use whipper). Cover it and keep it on a warm place raising about 30 minutes.

Raised dough put onto a floured kitchen board and roll it up till its proportions are 30x45 cm. Using

a glass cut out some circles with the diameter 7 cm.

Put 1 spoon of marmelade onto 12 circles and cover them with the rest of the circles. Press the

circles on their sides with your fingers, so that the marmelade would not get out during frying them.

Cover the circles and leave them raise for about 30 minutes

Heat some fat in a big pot. Put into it always 2 shishkas at once and fry for about 5 minutes till they

get golden colour. During the frying turn them twice.

Dry well ready shishkas on a paper towel. Sugar them with some powdered sugar at last.

30

SLOVAKIA Klasické pšeničné pletenky

SUROVINY:

Cesto:

50 g droždia

21/2 dl mlieka s teplotou 37

0C

2 vajcia

1 dl krupicového cukru

1 lyžička mletého kardamomu

11 dl hladkej múky

175 g margarínu izbovej teploty, soľ

Náplň:

100 g masla alebo margarínu izbovej teploty

3/4 dl krupicového cukru

1/2 lyžica vanilkového cukru

Na potretie a posypanie

1 vajce

kryštálový cukor

POSTUP:

Do veľkej misy nalejte malé množstvo mlieka a rozpustite v ňom droždie. Prilejte zvyšok mlieka

a pridajte vajce, cukor, kardamom a 8 dl múky.

Vareškou vypracujte hladké a vláčne cesto- malo by to trvať asi 5-6 minút.

Cesto zakryte viečkom alebo čistou utierkou a nechajte ho asi 40 minút kysnúť, kým nezíska

dvojnásobný objem.

Potom do cesta zapracujte margarín izbovej teploty, soľ a asi 3 dl múky. Cesto nechajte ďalších 20-

30 minút kysnúť pod viečkom alebo čistou utierkou.

Cesto položte na pomúčenú kuchynskú dosku. Rozdeľte ho na dva diely, vyvaľkajte obdĺžniky s

rozmermi 25x40 cm.

Zmiešajte všetky suroviny na náplň. Plnkou potrite pruh cesta uprostred. Po oboch dlhých stranách

urobte šikmé zárezy smerom doprostriedka. Jednotlivé pásiky striedavo prekladajte cez seba zo

strany do stredu. Pletenky potom zakryte utierkou a nechajte ich asi 30 minút kysnúť.

Pletenky potrite vajcom, posypte kryštálovým cukrom a pečte asi 25 minút pri 200° C.

Po upečení ich nechajte vychladnúť na mriežke zakryté utierkou.

31

SLOVAKIA Classic wheat seed-cakes

Ingredients:

Dough:

50 g yeast

21/2 dl tepid milk ( 37

0C)

2 eggs

1 dl granulated sugar

1 tea spoon ground cardamon

11 dl smooth flour

175 g margarine, soľ

Filling:

100 g butter or margarine

3/4 dl granulated sugar

1/2 table spoon vanilla sugar

For spreading and covering

1 egg

granulated sugar

Instructions:

Pour a little milk into a big bowl and melt the yeast in it. Pour the rest of the milk, add the egg, sugar,

cardamon and 8 dl flour.

Make smooth and pliant dough with a wooden spoon – it should take about 5 or 6 minutes.

Cover the dough with a clean dishcloth and leave it rising for about 40 minutes untill it doubles its

size.

Then knead the dough with the tepid margarine, salt and 3 dl flour. Leave it rising for 20 or 30

minutes under the clean dishcloth.

Put the dough onto the floured kitchen board. Divide it into two pieces and roll them up into the

rectangles with the proportions 25x40 cm.

Mix all the ingredients for the filling. Spread the mixture onto the central part of the dough. On both

the sides of the dough make diagonal cuts towards the centre of the dough. Different stripes ply one

over another one from the sides towards the centre. Cover the seed-cakes with the dishcloth and

leave them to rise for about 30 minutes.

Spread the seed-cakes with a beaten egg, pour them with the granulated sugar and bake for 25

minutes at temperature 200° C.

Then leave them to cool down on the grid covered with the dishcloth.

32

SLOVAKIA Kysnutý orechový závin

Suroviny:

Cesto:

150gtuheho masla

6dl hladkej muky

2 lyžice krupicového cukru

1 balíček čerstvého droždia

2dl studeného mlieka

Náplň

2 lyžice hladkej múky

2 dl svetlého trstinového cukru

2dlnasekaných orechov

75 g masla

Ďalšie suroviny:

hladka múka na pomučenie pracovnej plochy

1 vajce na potretie 2-3lyžice kryštálového

cukru na posypanie

Postup:

Maslo nakrájajte na malé kúsky, dajte do misky s hladkou múkou a krupicovým cukrom a vypracujte

sypkú zmes podobnú posýpke.

Droždie rozmiešajte v troche mlieka, aby sa rozpustilo. Prilejte zvyšok mlieka, nalejte ho na posýpku

a rýchlo vypracujte cesto. Položte ho na pomočenú pracovnú plochu, trocha ho premieste a rozdeľte

na 2 diely.

Z každého dielu vyvaľkajte plát s rozmermi asi 25x35 cm, pláty položte na papier na pečenie

a pozdĺžne do nich urobte 3ryhy, ktoré plát rozdelia na tretiny. Krajné tretiny nakrájajte horizontálne

na 2 cm prúžky.

Zo surovín na náplň vypracujte zmes a naneste ju na prostrednú tretinu cesta.

Prúžky cesta z jednej strany prehnite cez náplň, okraje potrite rozšľahaným vajcom a potom cez nich

prehnite prúžky cesta z druhej strany. Oba konce stlačte tak, aby náplň nevytiekla a nechajte 2

hodiny kysnúť.

Vykysnuté záviny potrite rozšľahaným vajcom, posypte kryštálovým cukrom a pečte 15-20 minút pri

200°C.

33

SLOVAKIA Raised nut strudel

Ingredients:

Dough:

150g firm butter

6dl smooth flour

2 table spoons granulated sugar

1 packet fresh yeast

2dl cold milk

Filling:

2 table spoons smooth flour

2 dl light cane sugar

2dl chopped nuts

75 g butter

Other ingredients:

Smooth flour to flour kitchen board

1 egg to spread the top

2 or 3 table spoons granulated sugar to pour

on

Instruktions:

Chop the butter to small pieces, put it into a bowl with some smooth flour and granuleted butter and

make loose mixture.

Stir yeast in a little milk to melt it. Add the rest of milk, pour it onto the mixture and make some

dough quickly. Put it onto floured board, knead it a little and divide to two pieces.

Roll out each piece to rectangle with propotions about 25x35 cm, put both the rectangles onto bakery

paper and make on them 3 gaps, which divide each rectangle to thirds. Side thirds cut horizontally to

2 cm wide stripes.

Make a mixture using all ingredients for filling and put it onto central parts of the dough.

Fold the stripes from one side of the dough over the filling and spread them with whipped egg. Then

do the same with the stripes from another side. Press the ends of the dough so that the filling would

not get out and leave it to raise for about 2 hours.

Raised up strudels spread with the whipped egg, pour with the granuleted sugar and bake at 200 °C

for about 20 minutes.

34

CEIP Nuestra Señora de Cortes

un libro de cocina de una semilla de trigo

35

SPAIN RECETA PARA HACER VIEJAS

INGREDIENTES:

-Una taza de aceite frito.

-Una taza de zumo de naranja.

-Una taza de azúcar y otra de vino.

-La ralladura de un limón y aguardiente.

-Dos papelillos azules y dos blancos.

-La harina que admita la mezcla.

-Aceite de oliva en abundancia.

-Azúcar mezclada con canela.

PREPARACIÓN:

Mezclamos los papelillos, la taza de zumo de naranja, el aceite de oliva, la harina, la ralladura de limón y el

aguardiente y los amasamos en un barreño. (Esto será la masa para hacer las viejas)

Dejamos reposar la masa unas horas y vamos sacando de ella bolitas, del tamaño de una ciruela, que

aplastaremos y estiraremos con las manos. Se va echando el aceite caliente después de hacerles un agujerito,

en su centro, para que no suban. Después de fritas, se dejan escurrir y se bañan en el azúcar con canela.

Las “Viejas” son un dulce típico que se preparan en carnaval.

36

SPAIN VIEJAS (OLD LADIES)

INGREDIENTS:

-1 cup of fried oil.

-1 cup of orange juice.

-1 cup of sugar and 1 cup of wine.

-Lemon zest and brandy.

-Flour.

-Olive oil.

-Sugar with cinnamon.

HOW TO PREPARE:

We mix the orange juice, the olive oil, the flour, the lemon zest and the brandy and we knead it in a bowl.

This will be the mass to make “Viejas”.

We leave rest the mass some hours and we start making Little balls, like plums that we crash and stretch

with our hands. We make a little hole in the middle and we fry them. Once fried leave them drain and dip

them in sugar.

“Viejas” are a typical sweet made during carnival.

37

SPAIN TORTITAS

INGREDIENTES

- 4 huevos

- 200 gramos de de harina

- 400 cl de leche

- 30 gramos de mantequilla

-20 gramos de azúcar

- Aceite para la sartén

PREPARACIÓN

Añadir una cucharadita de azúcar.

Hecha los 4 huevos, los 200 gramos de harina, 400 cl de leche y los 30 gramos de mantequilla en un bol.

Luego con la batidora se bate todo hasta conseguir una mezcla bien líquida.

Dejar en reposo una media hora en la nevera.

En una satén, echar una cucharadita de aceite, precalentar a fuego suave y echar un par de cucharaditas de

masa, extender y dar la vuelta cuando estén cocinadas.

38

SPAIN PANCAKES

INGREDIENTS

- 4 eggs

- 200 grams of flour

- 400 cl of milk

- 30 grams of butter

-20 grams of sugar

- Oil for the pan

HOW TO PREPARE

Add one spoon of sugar.

Add for eggs, 200 grams of flour, 400 cl of milk and the 30 grams of butter in a bowl. The mix all with the

mixer until get a liquid mass.

Let rest the mass for about half and hour.

In a pan, put a little spoon of oil, warm up and pour 2 spoons of mass , extend and turn when been cooked.

39

SPAIN MIGAS RULERAS

INGREDIENTES

- 6 tiras de panceta.

- 8 o 10 pimientos verdes.

- 4 o 5 chorizos.

- 2 0 3 cabezas de ajo.

- 1 pan grande.

- Aceite de oliva.

- Sal.

PREPARACIÓN

- Echar bastante aceite en la sartén.

- Sofreir la panceta, retirarla y reservarla.

- A continuación, en el mismo aceite freir los pimientos, sacar y reservar.

- Después, echamos el pan en agua, lo escurrimos bien y lo vamos echando en la sartén sin parar de

removerlo hasta que el pan suelte todo el agua y rule. Se le añade un poco de sal.

- Para terminar se sirven en peroles de barro acompañadas del pimiento, la panceta, chorizo, pepino y uva.

40

SPAIN MIGAS RULERAS

INGREDIENTS

- 6 slices of bacon

- 8 o 10 green peppers.

- 4 o 5 sausages.

- 2 0 3 head of garlic

- 1 big bread.

- Olive oil.

- Salt.

HOW TO PREPARE

- Add pretty olive oil in a pan.

- Stir-fry the bacon and reserve.

- Next, in the same oil, fry the green peppers and reserve.

- Then, we put the bread in water, we drain the bread and we start pouring the bread in to the pan without

stopping stiring until the bread release all the water and roll in the pan. We add a little of salt.

- Serve in crockpots with the pepper, bacon, sausages, cucumber and grapes.

41

SPAIN GACHAS

Ingredientes (para cuatro personas):

•¾ de litro de agua.

•Cucharada sopera de harina de titos por persona.

•3 dientes de ajo.

•¼ de kg. de hígado de cerdo.

•3 cucharadas soperas de aceite.

•Sal a gusto de la persona.

•Pimienta negra molida a gusto de la persona.

Preparación:

Primero cortamos el ajo en láminas y el hígado en trozos o tacos, los introducimos en una olla con agua y

sal, lo ponemos a cocer unos 45 minutos aproximadamente. Una vez cocido lo trituramos con la batidora,

por otro lado ponemos una sartén con aceite en el fuego. Una vez que está caliente, añadimos el pimentón y

la harina de titos, lo sofreímos un poco sin que se queme la harina ni el pimentón. Seguidamente añadimos

el agua con el hígado y el ajo triturado a la sartén y con una fridera le damos vueltas hasta que la harina se

quede expesa añadiéndole un poquito de pimienta molida. Ya está calentito y listo para comer.

42

SPAIN GACHAS

Ingredients (for 4 people):

•¾ of a litre of water.

•One spoon oh wheat flour per person.

•3 garlics.

•¼ of a kilo of pig liver.

•3 spoons of oil.

•Salt.

•Black pepper.

How to prepare:

First cut the garlic in slices and the liver in small pieces, we put the garlic in a pot with water and salt, we

boil the for about 45 minutes. Once is cook we beat it with the mixer.

Apart from that we put a pan with oil on the fire. Once hot, we add paprika and flour, we stir-fry it without

burning it. Next we add the water with the liver and the garlic mashed up and we remove until the wheat is

ready. We add a little of black pepper. Is ready to eat.

43

SPAIN BIZCOCHO CASERO

INGREDIENTES

o 180 gr de azúcar blanquilla

o 4 huevos

o 1 pizca de sal

o 200 gr de harina de trigo o repostería

o 50 gr de harina de almendra o almendra picada (opcional)

o 16 gr de levadura química tipo Royal

o 90 gr de aceite de girasol

o 180 gr de leche semidesnatada o entera, leche de avena, etc

o Un chorrito de aroma de vainilla (al gusto)

PREPARACION

Precalienta el horno a 180º con calor arriba y abajo o ventilador .Prepara un molde desmoldable de unos 24

cm de diámetro por 8 de alto y úntalo con mantequilla o spray desmoldante. Puedes espolvorear la base con

azúcar, pon encima pon las almendritas picadas y reserva.

Pon en el vaso los 180 gr de azúcar y hazlo glass, programa 30 segundos en velocidad progresiva. Separa el

azúcar en 2 cuencos, en uno pondremos 80 gr y en otro los 100 gr restantes.

Pon la mariposa y vierte en el vaso las 4 claras de los huevos -reserva las yemas- y una pizca de sal,

Programa 8 minutos, 37º, velocidad 3-1/2. Cuando empiecen a montar el merengue - a los dos minutos de

funcionamiento-, añade los 80 gr de azúcar por el bocal sin parar la maquina pero con cuidado. Reserva en

un bol grande.

En el vaso ya sin mariposa, vierte la harina de trigo, la levadura y el azúcar restante, tamiza 15 segundos en

velocidad 6.

Incorpora el aceite, la leche, el aroma deseado (vainilla o limón) las yemas, y programa 10 segundos en

velocidad 6.

Vierte en un cuenco la mezcla de harinas e incorpora ¼ del merengue. Mezcla para que la masa quede más

ligera. Ahora añade el resto del merengue y mezcla ya con movimientos envolventes para que el merengue

no se baje y airee nuestra masa.

Vierte la mezcla en el molde preparado e introduce en el horno 45 minutos a 180º o los primeros 30 minutos

a 180º y 20 minutos más a 165ºC. Comprueba con la ayuda de un palillo que está perfectamente cocido.

Retira a una rejilla, una vez frío, decora al gusto, con más almendra picada, almendras enteras y azúcar

glass.

44

SPAIN HOMEMADE BIZCOCHO

INGREDIENTS

o 180 gr of sugar

o 4 eggs

o A little of salt

o 200 gr of wheat flour

o 50 gr of almond flour

o 16 gr of yeast

o 90 gr of sunflower oil

o 180 gr of milk

HOW TO PREPARE.

Warm up the oven at 180º. Prepare a mold and put butter inside.

Mix the sugar and separate in two.

Add the 4 egg white and one half of sugar, mix it for 15 minutes and reserve.

In a bowl put the flour, the yeast and the rest of the sugar and mix.

Add the oil the milk and the egg yolk, continue mixing.

Pour in another bowl the mix of the flour and the mix of the egg white and remove.

Pour the mass on the mold and cook in the oven for about 45 minutes at 180º

45

Istituto Comprensivo E. d'Arborea

Un libro di cucina di un seme di grano

46

ITALY PANE CARASAU

Ingredienti

1 Kg. Farina di semola di grano duro

500 ml. Acqua

15 g. Lievito di birra

10 g. Sale

Preparazione

In una ciotola sciogliete il lievito con poca acqua tiepida. Nella quantità d’acqua restante, versate invece il

sale e mescolate. Unite quindi le due soluzioni liquide alla farina e iniziate a impastare energicamente, fino a

ottenere un composto morbido e senza grumi. Dividete quindi l’impasto in diversi panetti e, una volta

coperti, lasciateli lievitare per almeno tre ore in un ambiente privo di spifferi e correnti d’aria fredda.

Preriscaldate il forno a massima temperatura. Dopo questa fase, riprendete i panetti e stirateli uno per volta,

in modo da formare delle sfoglie grandi e sottilissime (circa tre millimetri di spessore), che andrete a

sistemare a turno su una teglia precedentemente infarinata con semola di grano duro. A questo punto mettete

in forno caldo per pochissimi secondi, o almeno finché la pasta non si gonfierà formando un palloncino.

Infilzate allora questo rigonfiamento e tagliatelo in modo da ricavare due sfoglie. Seguite il procedimento

per ciascun panetto e, quando avrete finito, rimettete in forno tutte le sfoglie ottenute per alcuni minuti,

giusto il tempo necessario a farle asciugare e renderle croccanti.

Accorgimenti

Come avete costatato il pane carasau si ottiene mediante due fasi di cottura in forno. La prima, che va

realizzata regolando la temperatura al massimo (o quasi) per alcuni secondi o poco più di un minuto, è

necessaria per causare il rigonfiamento del disco. La seconda fase va invece realizzata a 180°C per circa 7-8

minuti, finché il pane non sarà sufficientemente asciutto. Questa doppia cottura, oltre a renderlo squisito,

permette una più lunga conservazione.

47

ITALY CARASAU BREAD

Ingredients:

1 kg. Durum wheat semolina Flour

15 g. brewer’s yeast

500 ml. water

10 g. Salt

Method:

Dissolve the yeast in about 1/4 cup of the warm water, and let sit until bubbly. Pour the salt in the remaining

water and stir. Combine the flour with the yeast mixture and the salted water. Mix until you have a smooth

dough then divide the dough in several parts, cover them with a cloth and let them rise for 3 hours in a warm

place.

Now, stretch the pieces of dough until they become very, very thin (3 millimetres). Preheat the oven to its

maximum temperature. Sprinkle some flour on a baking dish. Put a piece of dough in the baking dish and

bake each for few seconds. The bread will puff up very quickly. Once it is ready, cut it in half, horizontally.

Your purpose is to obtain thin sheets of bread. Bake again for a few minutes to make them crispy.

Repeat with the other pieces of dough!

As you see the Carasau bread goes through two stages of cooking in the oven . The first by adjusting the

temperature to the maximum for a few seconds is required to make the disc puff up. The second phase, at

180 ° C for about 7-8 minutes, is required to make it sufficiently dry . This double cooking, besides making

exquisite, gives the bread long life.

48

ITALY PIRICCHITTOS

Ingredienti per l’impasto

1 kg farina

400 gr zucchero

1 hg strutto

50 gr burro

5 uova

25 gr di ammoniaca

1 pizzico di sale

4 bucce di limone grattugiate

1 cucchiaio anice

1 fialetta fiori d’arancio

Ingredienti per la glassa

500 gr zucchero a velo

5 albumi

1 cucchiaio di anice

1 fialetta fiori d’arancia

Procedimento

In una terrina, mettere la farina, lo zucchero, il sale, le uova il burro e lo strutto fuso, il limone e

l’ammoniaca sciolta nel latte. Lavorare bene l’impasto e lasciare riposare 2 ore.

Preparare delle palline con l’impasto e poggiarle a poca distanza l’una dall’altra, infornare in forno caldo per

15-20 minuti. Nel frattempo preparare la glassatura, in una padella molto capiente mettere lo zucchero

semolato, l’ acqua di fiori d’ arancio, l’anice, l’ acqua e portare a bollore. Lasciar evaporare l’acqua, dopo

un quarto d’ ora comincerà ad addensarsi e sul bordo della padella comincerà a formarsi una leggera linea

bianca, è lo zucchero che si rapprende.

Versate i pirichittos dentro la padella pochi per volta e fateli rotolare delicatamente fino a quando non

vedrete la glassa farsi bianca, toglierli staccarli l’ uno dall’ altro e lasciarli raffreddare completamente.

49

ITALY PIRICCHITTOS

Ingredients for the dough

1 kg. Flour

400 g. sugar

100 g. lard

50 g. butter

5 eggs

25 g. baking ammonia

1 pinch salt

4 grated lemon rinds

1 glass milk

1 tablespoon anice

2 ml. Orange blossom water

Ingredients for the icing

500 g. icing sugar

5 egg whites

1 tablespoon anice flavor

2 ml. Orange blossom water

Method:

Dissolve baking ammonia in milk. Take a bowl and mix flour, sugar, salt, eggs, lemon rinds with melted

butter and lard and add the ammonia. Mix thoroughly to obtain a smooth dough. Leave the mixture to rest

for 2 hours.

Now, flour your hands and roll the dough into long thin strips, then cut it into small pieces and shape it into

small balls. Place the pieces on a floured baking-sheet (wide apart) and bake in oven for 15/20 minutes.

In the meantime, prepare the icing.

Pour a glass of water into a pan, add icing sugar, orange blossom water and anice . Cook until the icing is

thick. Dip the biscuits into the icing and turn them quickly so they absorb the sugar. Put the sweets on a

cold, non-stick surface to cool.

50

ITALY OUS DE BUTXACA

Ingredienti: 1 kg di farina 00 (meglio se farina di forza 380/400 W)

170 g di lievito madre

4 g. di lievito di birra fresco

4 tuorli

2 uova intere

400 g. di zucchero

1 fiala di anice fratelli rebecchio anitolo

Acqua q.b.

Per la cappa a caldo: 550 g. di zucchero semolato

300 g. d’acqua

2 albumi di uova medio

Procedimento:

Giorno prima:

Prelevate 50 g. di lievito madre, tagliatelo a fette e mettetelo a bagno in poca acqua tiepida (150 g. circa)

zuccherata (un cucchiaino) per 10-15 minuti. Strizzatelo e impastatelo con lo stesso peso di farina, un

cucchiaino di tuorlo d'uovo e metà peso di acqua tiepida. Formate un panetto e incidete una croce sulla

superficie, poi mettetelo a lievitare poggiato su un telo in una ciotola. Rinfrescate il lievito altre due volte

con lo stesso peso di farina e metà d'acqua (es.: 50 g. di lievito e 25 g. d’acqua).

Primo Impasto:

Versate il lievito madre (170 g.) e il lievito di birra in una ciotola. Impastate aggiungendo poca acqua

tiepida. Aggiungete tutta la farina e continuate a impastare inserendo le uova. Inizialmente l’impasto sarà

molto appiccicoso, continuate a impastare energicamente versando lo zucchero a più riprese e facendolo

assorbire. Continuate fino a ottenere una pasta elastica e perlacea. In ultimo aggiungete l’essenza d’anice.

Sistemate la pasta in una ciotola molto capiente, che coprirete con la pellicola trasparente e una coperta.

Lasciate lievitare fino al raddoppio (8/10 ore).

Staglio dei panetti:

51

Prelevate la massa lievitata dalla ciotola e versatela su un piano unto con del burro fuso. Tagliatela con il

coltello in pezzi da 150 -170 grammi e disponeteli nel piano coprendoli con della pellicola trasparente.

Prendete un pezzo alla volta e formate delle pagnottelle lisce e ben chiuse sotto facendo roteare la pasta su

un piano. Sistemare le pagnottelle direttamente nelle teglie foderate con carta da forno. Coprite con un telo e

una coperta, facendo in modo che questi non tocchino le pagnotte. Lasciate lievitare per altre 8 ore circa.

Cottura:

Pre-riscaldare il forno a 165/170 °C (con un pentolino di acqua sul fondo che toglierete a metà cottura).

Spennellate di albume sbattuto i panetti. Fate cuocere per circa 35 minuti. Sfornateli e lasciateli freddare.

Procedete allo stesso modo per tutti i panetti. Preparate la cappa a caldo. Miscelate acqua con zucchero in un

pentolino e portate sul fornello a fuoco dolce. Lasciate cuocere fino a che si formerà lo sciroppo. Per

valutare qual è il momento giusto preparate un bicchiere con acqua fredda al suo interno e versateci una

goccia dello sciroppo, se la goccia scompare, lo sciroppo non è pronto, se invece forma una sorta di

gocciolina gelatinosa, lo sciroppo è pronto. Nel frattempo avrete montato a neve ferma gli albumi. Versate a

filo lo sciroppo negli albumi e sbattete con le fruste fino a rendere il composto bianco e fermo. Tenete la

ciotola con la cappa dentro un'altra ciotola contenente acqua tiepida in modo da non farla seccare!

Spennellate velocemente gli ous con la cappa e lasciate asciugare adagiandoli su un pezzo di carta da forno.

52

ITALY OUS DE BUTXACA (POCKET EGG)

Ingredients :

1 kg strong white flour (better 380/400 W )

170 g. yeast (starter)

4 g. brewer’s yeast

4 egg yolks

2 eggs

400 g. sugar

1 vial of anisette

Water as needed

For the icing :

550 g. sugar

300 g. water

2 egg whites

Method :

Step 1, To be prepared the day before :

Put 50 g. of yeast(starter) in a pot with tepid water (about 150 g.) and a teaspoon of sugar for 10-15

minutes, until the yeast is dissolved. Make the dough by tipping the flour, yeast and a teaspoon of egg yolk

into a large bowl. Pour in most of the tepid water and mix the flour and water together until combined to a

slightly wet, workable dough. Form a loaf and carve a cross on the surface. Place it on a cloth, then put it to

leaven resting on a towel and leave to rise. After a while add the same amount of flour and water and mix.

Step 2, The Dough :

Pour the yeast starter (170 g) and the brewer’s yeast in a large counter. Knead by hand the dough for few

minutes.

Add the flour and the eggs, then knead. Add the sugar and keep on kneading. If the dough is bubble-gum

sticky against the sides of the bowl or the counter, add extra flour a tablespoon at a time until it is no longer

sticky. The dough is kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and

http://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772

53

springs back when poked. Finally add the vial of anisette. Form the dough into a ball and turn it in a bowl.

Cover the bowl and let the dough rise until doubled in bulk, about 8 hours.

Step 3, The Loaves :

Coat the counter with butter and turn the dough out on top. Divide the dough in two and shape each half

into a loose ball (150-170 g. each).Cover the balls with a plastic wrap. Shape each ball of dough into a loaf.

Transfer the loaves to the pans basket and cover with a clean towel. Let the loaves rise a second time for 8

hours

Step 4, Baking:

Preheat the oven to 165/170 ° C (put a pan plenty of water and leave it until the loaves will be half-

cooked).Place a few loaves far apart on a baking pan lined with parchment paper. Brush the loaves with

beaten egg whites Bake and cook for about 35 minutes. Remove the loaves from the pans and let them cool

completely. For the icing: Put the water and the sugar in a saucepan and warm the mixture up. The syrup is

ready when the temperature is about 115/116 ° C. Beat the egg whites until stiff, pour the syrup into the egg

whites and whisk until the mixture is white and firm. Hold the bowl in another bowl with warm water to

keep it from drying out. Brush the loaves with the glaze and let them dry.

54

ITALY PISTOCCU

Ingredienti:

½ kg. Farina di semola

½ kg. Farina di grano duro

500/600 ml. Acqua

10 g. lievito madre o lievito di birra

10/15 g. sale

Procedimento:

Mescolare il sale nell'acqua tiepida (500 ml.) con la farina e il lievito disciolto in poca acqua tiepida

(60 ml). Impastare a mano e lasciare lievitare l'impasto in una ciotola per 1 ora circa o fino al raddoppio

dell'impasto. Al termine della lievitazione rovesciare l'impasto sulla spianatoia infarinata e lavorarlo per

dargli la forma di un cilindro. A questo punto, tagliare in pezzi uguali da 150/200 g. l’impasto e lavorarlo

pochi minuti per formare delle pagnotte. Disponete le pagnotte su un telo in una cesta, ben distanziate o

l'una accanto all'altra separate dalle pieghe del stesso telo. Coprite con un altro telo e lasciate riposare 15/20

minuti. Ora prendete una pagnotta alla volta e schiacciatela con il palmo della mano e con il mattarello tirate

una sfoglia sottile di 2-3mm circa. Le forme che dovremo ottenere saranno rettangolari. La sfoglia del

pistoccu non deve essere mai troppo sottile. Le singole sfoglie così ottenute devono essere riposte tra gli

strati di telo di lino o cotone infarinati con la semola. Lasciamo riposare ancora qualche minuto o fino a

quando "su pistoccu" è pronto per la cottura. Ora mettiamo la pietra refrattaria nella parte bassa del forno e

facciamola scaldare impostando il termostato alla massima temperatura. Abbiamo la necessità di

raggiungere in camera di cottura una temperatura non inferiore ai 240°/250° C; è senz'altro più idoneo un

forno professionale che raggiunge facilmente temperature ancora più elevate. Accendiamo il grill una decina

di minuti prima d'infornare per scaldare anche la parte alta del forno. Infornare un pezzetto di sfoglia "di

prova". Se si gonfia subito il pistoccu è pronto per la cottura altrimenti lo lasciamo lievitare ancora qualche

minuto. Dopo la cottura attendiamo che il pane si raffreddi, lo tagliamo per metà in orizzontale con un

coltello e inforniamo per 4/5 minuti per biscottarlo.

55

ITALY PISTOCCU

Ingredients :

½ kg . Semolina flour

½ kg . Whole wheat flour

500/600 ml. water

Yeast ( or brewer's yeast ) 10 g.

Sale 10/15 g.

Method:

Mix the the flour with the salt (dissolved in 500 ml. warm water) and the yeast (dissolved in 60 ml warm

water). Knead by hand. Leave the dough rise in a bowl for about 1 hour or until doubled in size. At the end

of the rising overturn the dough on floured surface and work it in the shape of a cylinder. Cut into equal

pieces 150/200 g., knead the dough a few minutes to form loaves. Put the loaves on a towel (wide apart) in a

basket. Cover with another towel and let rest 15-20 minutes. Now take a loaf of bread at a time and roll it

out in a thin rectangular sheet of about 2-3mm. The sheet of pistoccu should never be too thin .Place the

sheets between the layers of a linen or cotton towel floured with semolina. Let rest for a few minutes or until

" pistoccu " is ready for cooking.

Cooking:

Preheat the oven to the highest temperature. Into the cooking chamber we need to reach a temperature of not

less than 240 ° / 250 ° C ; it is certainly more suitable a professional oven that easily reaches even higher

temperatures . Before baking, in order to heat the upper part of the oven, as well, turn on the grill ten

minutes. Bake a " test " piece of dough . If it immediately puffs up, the “pistoccu” is ready for cooking

otherwise, let it rise another few minutes. After cooking let the bread cool, cut it in half horizontally with a

knife and bake like a rusk for 4-5 minutes.

56

ITALY COCCOI

Ingredienti:

500 gr. di semola di grano duro

250 ml. lt di acqua

10 gr. di sale

100 gr. di lievito madre rinfrescato

1 pizzico di lievito di birra (facoltativo)

1 uovo

Il lievito madre

Dodici ore prima di impastare rinfrescate il lievito madre come segue: 50 gr. Lievito Madre + 50 gr. di

farina manitoba + 25 ml. di acqua. Formate una pallina e incidete una croce abbastanza profonda. Mettetela

in una ciotola con coperchio e in un luogo riparato a lievitare. Lasciatela riposare per 12 ore. Se non avete la

Pasta Madre, procedete nel seguente modo: impastate la farina manitoba (100 gr.), l’acqua (50 gr.) e il

lievito di birra fresco (1 o 2 gr.). Riponete la pasta in una ciotola con coperchio e in un luogo riparato a

lievitare. Lasciate lievitare per 12 ore.

Impasto a mano.

Sciogliete la pasta madre rinfrescata con metà dell’acqua che userete per impastare. Aggiungete la semola,

sciogliete nella restante acqua il sale e impastate per 20-30 minuti. L’impasto deve essere lavorato

lentamente fino a ottenere una pasta non troppo elastica e liscia. Adagiatelo sul tavolo da lavoro leggermente

infarinato e poi allungatelo a mano. Adesso formate i pani. Ogni pezzatura deve essere circolare o

semicircolare (con foro al centro e schiacciata alle estremità): tagliate un pane e appiattitelo, poi ripiegatelo.

Praticate dei tagli, decoratelo con la rotellina dentata e inserite l’uovo chiudendolo a croce con due lembi di

pasta.

Il coccoi è dunque pronto per la lievitazione: adagiate i pani decorati su un telo di cotone e lasciateli riposare

per circa due ore, a temperatura ambiente, senza alcuna manipolazione. Infornate a 180° per 50-60 minuti o

fino a

raggiungere una lieve doratura.

57

ITALY COCCOI

Ingredients:

500 g durum wheat flour

1\4 l water

10 g salt

100 g refreshed yeast base

1 pinch brewer’s yeast (optional)

1 egg

Method:

The yeast base

Twelve hours before kneading, refresh the yeast base as follows: 50 g yeast base + 50 g manitoba flour + 25

ml. water. Form a loaf and carve a cross on the surface. Place it on a cloth, then put it to leaven resting on a

towel and leave to rise. Leave it to stand for 12 hours. If you don’t have the yeast’s base, go on as follows:

knead g 100 manitoba’s flour, 50 g water and 1 or 2 g brewer’s yeast. Put it in a covered bowl and leave to

rise. Leave it to stand for 12 hours. Handmade dough Liquefy the refreshed yeast’s base with half of the water you’ll use to knead. Stir in the flour, liquefy salt

with the remaining water and knead for about 20-30 minutes. The dough must be kneaded slowly to become

not too elastic and smooth. Then place it on a lightly floured worktop and stretch it. Now form loaves.

Every loaf must be round or half-round (with a hole in the center and double end pressed): Cut a piece of

loaf , press it and fold it.

Carve it with a little knife and scissors, decorate with the pastry wheel cutter and place the egg on the loaf

closing it in the shape of a cross with two strips of dough. The Coccoi is now ready to rise: place carefully

the decorated loaves on a cotton cloth and let them stand for about two hours, room temperature, without

any handling.

Bake in 180°C oven for 50-60 min or until golden light brown.

58

BLAGOEVGRAD

BULGARIA

БЛАГОЕВГРАД

БЪЛГАРИЯ

59

Bulgaria КЕКС С ЛИМЕЦ

ПРОДУКТИ: 4 яйца

2 ч.чаши захар

3 ч.чаши брашно от лимец

1 ч.чаша кисело мляко

50 мл. олио

2 ванилии

1 бакпулвер

НАЧИН НА ПРИГОТВЯНЕ: В дълбок съд се разбиват яйцата заедно със захарта. Към получената смес последователно се

добавят киселото мляко, олиото, бакпулверът и ванилиите. Последно е брашното от лимец, което се

добавя бавно и се бърка с дървена лъжица до пълното му поемане.

Получената смес се изсипва в намазнена и поръсена с брашно форма за кекс.Изпичаме на фурна

с вентилатор на 200 градуса до отлепване от стените на съда. Поръсваме с пудра захар.

60

Bulgaria EIKORN CAKE

PRODUCTS: 4 eggs

2 tea cups sugar

3 tea cups eikorn flour

1 tea cup yogurt

50 ml. cooking oil

2 vanillin

1 baking powder

METHOD OF PREPARATION:

In a deep bowl, beat eggs with sugar. To the resulting mixture sequentially added yogurt, oil, baking

powder and vanilla. Last is the eikorn flour, which is added slowly and stir with wooden spoon until his

assumption. Pour the mixture into a greased and sprinkled with flour form cake. Bake in an oven with a

fan at 200 degrees. Sprinkle with powdered sugar.

61

Bulgaria КОЗУНАК

ПРОДУКТИ: 6 яйца

400 гр захар

1кг брашно

250 гр прясно мляко

150 гр разтопено масло + 150 гр олио

42 гр мая

1 чаена лъжица сол

1 лимон

2 ванилии

100 гр орехови ядки

100 гр стафиди

100 гр шоколад

НАЧИН НА ПРИГОТВЯНЕ: В купичка натрошавате маята и я заливате с няколко лъжици прясно мляко и 1 с.л. захар,

размесвате и слагате 1/2 с.л. брашно. В по-дълбок съд сипвате пресятото брашно и правите кладенче.

В него слагате разбитите яйца със захарта, солта, ванилиите. Сипвате маята и започвате да бъркате

продуктите с брашното. Постепенно добавяте топлото прясно мляко, маслото и олиото. И накрая

прибавяте орехите, стафидите и шоколадът - натрошен на дребни парченца. Изсипвате тестото на

масата и започвате да месите, за да може орехите, стафидите и шоколадът равномерно да се

разпределят из тестото. Готовото тесто мажете с олио и го покривате с найлон. Оставяте 2 часа да

втаса на стайна температура. След това го делите на 3 части и оформяте дълга лента и правите

плитка от тестото. Слагате козунака в тава, покрита с хартия за печене. Оставате да втаса около 20

минути. Когато тестото втаса, мажете го с разбит жълтък и ръсите със захар. Пече се на 180 градуса.

62

Bulgaria KOZUNAK ( EASTER CAKE)

PRODUCTS: 6 eggs

400 grams sugar

1 kg flour

250 grams of milk

150 g melted butter 150 g + oil

42 g yeast

1 teaspoon salt

1 lemon

2 vanillin

100 g walnuts

100 g raisins

100 g chocolate

METHOD OF PREPARATION:

In a bowl crush yeast and filled that with a few tablespoons milk and 1 tablespoon sugar mix and put 1/2

tsp flour. In a deep pan pour the sifted flour and doing well. Put the beaten eggs with the sugar, salt, vanilla.

Pour the yeast and start mixing products with flour. Gradually pour the warm milk, the butter and oil.

Finally add the walnuts, raisins and chocolate - broken into small pieces. Pour the dough on the table and

begin to knead in order walnuts, raisins and chocolate evenly distributed throughout the dough. Dough brush

with oil and cover it with plastic wrap. Leave 2 hours to rise at room temperature. Then divide into 3 parts

and shape a long strip and do a braid of dough. Put the cake on a tray covered with baking paper. Stay to rise

for about 20 minutes. When the dough rise, brush it with beaten yolk and sprinkle with sugar. Bake at 180

degrees.

63

Bulgaria ЗЕЛНИК

ПРОДУКТИ: За тестото: 1 яйце

½ ч.л. сол

1 ч.л. захар

250 мл хладко прясно мляко

250 мл вода

2 с.л. олио

30 гр прясна мая

1кг брашно

За плънката:

1 средно голяма кисела зелка

100 мл олио

НАЧИН НА ПРИГОТВЯНЕ: Замесва се тесто от всички продукти. Тестото втасва на топло място около 30 минути. Зелето се

нарязва и се запържва в 50 мл олио до слаба хрупкавост. Втасалото тесто се дели на 2 малки и 3

големи топки. Трите топки се разточват малко, намазват се с олио и се поставят една върху друга и

се точат заедно на 1 голяма кора, с по-голям диаметър от тавата. Двете малки топки се разточват на

тънки кори. Едната се разрязва на две и се разполага по ръба на тавата, като служи за набухване на

дебелата кора. Върху дебелата кора, в средата се слага пърженото зеле, което се покрива с втората

тънка кора. Започва нагъване на краищата на дебелата кора. Отгоре се поръсва олио. Оставя се на

топло да втаса около 50 минути. Пече се във фурна на 180 градуса до златист вид.

64

Bulgaria ZELNIK (CABBAGE PIE)

PRODUCTS: For the dough:

1 egg

½ tsp salt

1 tsp sugar

250 ml tepid milk

250 ml water

2 tablespoons cooking oil

30 g fresh yeast

1 kg flour

For the filling:

1 medium sour cabbage

100 ml oil

METHOD OF PREPARATION: Knead dough from all products. The dough rises in a warm place about 30 minutes. Cabbage is cut and fry

in 50 ml oil until weak crispness. The risen dough is divided into two small and three large balls. Three balls

are rolled a little, and brush with oil and placed on one another and sharpen together as one large pastry with

a larger diameter of the pan. Two small balls are rolled very thin pastries. One is cut in two and placed along

the edge of the pan, serving as swelling of the thick pastry. On the thick pastry in the middle put fried

cabbage, which is covered with a second thin pastry. Starts folding the edges of the thick pastry. Sprinkle oil

on the top. Leave in a warm place to rise for about 50 minutes. Bake in oven at 180 degrees until golden

appearance.

65

Bulgaria БАНИЦА С ЯБЪЛКИ

ПРОДУКТИ:

1 пакет точени кори

2 ч. чаши захар

125 гр масло

10 гр смляна канела

2 ванилии

1.5 кг ябълки

50 гр пудра захар

НАЧИН НА ПРИГОТВЯНЕ: Ябълките се обелват и настъргват на едро ренде. Смесват се с канелата, ванилията и половината от

захарта. Маслото се разтопява в тиган.

Корите се разстилат. Всяка една се поръсва с масло и захар. На всяка кора се поставя от плънката и

се навива на фитил. Корите се редят в тава, намазват се с масло и се пекат на 180 градуса до

зачервяване. Изпечената баница с ябълки се посипва с пудра захар.

66

Bulgaria APPLE PIE

PRODUCTS: 1 packet filo pastry

2 tea cups sugar

125 g butter

10 g ground cinnamon

2 vanillin

1.5 kg apples

50 grams of powdered sugar

METHOD OF PREPARATION: The apples are peeled and grated. For the filling mix them with cinnamon, vanilla and half the sugar. Melt

the butter in a pan.

Spread the pastries. Each pastry is sprinkled with butter and sugar. Put the filling and make a rolled wick.

Peel lining in tray smeared with butter and bake at 180 degrees until browned. Baked Apple pie is dusted

with powdered sugar.

67

Bulgaria ШУПЛА

Продукти:

2 чаени чаши брашно

1 чаена чаша кисело мляко

1 кафена лъжица сода

1 щипка сол

1 яйце

150 гр натрошено сирене

50 гр масло

Начин на приготвяне:

Брашното се пресява и се сипва в купа за приготвяне на сместа. Содата се смесва с киселото мляко

и се добавя към брашното. Добавя се яйцето и солта и всичко се разбърква. Трябва да се получи

тесто, по-гъсто от от палачинково, като тесто за кекс. При необходимост се добавя вода (около 100

мл.). Изсипва се в намазнена тава(по възможност по-голяма, за да се получи тънък слой, като за

пица). Отгоре се сипва натрошеното сирене. Посипва се с парченца масло. Слага се в затоплена

фурна и се пече на 180 градуса до готовност.

68

Bulgaria SHUPLA ( CHEESE PIE)

PRODUCTS:

2 tea cups white flour

1 tea cup yogurt

1 coffee spoon soda

1 pinch salt

1 egg

150 g crumbled cheese

50 g butter

METHOD OF PREPARATION: The flour is sieved and poured into a bowl for the preparation of the mixture. The soda is mixed with the

yogurt and added to the flour. Add the egg and salt and mix everything. It should get dough thicker than

pancake’s dough. If necessary, add water (100 ml.). Pour into greased pan (possibly larger, in order to obtain

a thin layer, the dough of pizza). Top pour crumbled cheese. Dust it with pieces of butter. Put it in a heated

oven and bake at 180 degrees until ready.

turkey medi̇ha mahmutbey ortaokulu

Documents

Transcript of turkey medi̇ha mahmutbey ortaokulu