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Gazi Vocational & Technical Anatolian High School -TURKEY

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Gazi Vocational & Technical Anatolian High School -TURKEY

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My favorite dessert pancakes Josip Pastuović - High school Ivan Meštrović Drniš 

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My favorite dessert pancakes Josip Pastuović - High school Ivan Meštrović Drniš 

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My favourire dish : Punpkin flowers, Bianco Elisabetta, IIS Castiglioni Limbiate, Italy

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My favourire dish : Punpkin flowers, Bianco Elisabetta, IIS Castiglioni Limbiate, Italy

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Punpkin flowers are very easy to cook and the are very delicious.
To cook them, you need to prepare a batter that contains flour, sparkling wather and salt.
When you finish to make that, you can clean punpking flowers and prepare the oil in a thick bottom pan to fry them.
You can put the punpkin flowers into the batter, brown them for two minutes in the oil  pan and than let tham in a dish with paper towel to absorb the oil.
It isn't healthy, but it is my favourite dish!
I advise to cook it once or twice a year because if you eat tham much, you can wordship it.

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İzmir Cengiz Aytmatov Social Sciences High School presents..

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GAZİ MTAL-TURKEY

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İzmir Cengiz Aytmatov Social Sciences High School presents..

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MY FAVOURITE DISH

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My favourite dish:  pizza   Albertini Luca, IIS Castiglioni, Limbiate in Italy.

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My favourite dish:  pizza   Albertini Luca, IIS Castiglioni, Limbiate in Italy.

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Pizza is a typical italian dish, its origins is from Naples.
The pizza consisting of a disk of bread, with some combination of tomato sauce, olive oil, oregano,  mozzarella or other cheese, and many other ingredients that you choose.

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My favourite dish: Lasagna. Giulia Felici IIS Luigi Castiglioni, Limbiate, Italy

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My favourite dish: Lasagna. Giulia Felici IIS Luigi Castiglioni, Limbiate, Italy

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Lasagna is a typical dish of Bologna, which is found in Emilia Romagna. To make lasagna you need the béchamel, sauce, egg pasta sheets and parmesan cheese. You have to make layers, about five or more, in which to put the incredients. One done, the lasagna goes into the oven for about half an hour.

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GAZİ MTAL

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İNGİLİZCE MAKARNA YAPIMI (Cümleler açıklamada)

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To make that, you need: Some eggs, Pecorino cheese, Guanciale and Spaghetti or Rigatoni.
In my recipe, I start with making the egg and cheese cream.
You need 2 egg yolks per person, so I start pouring the egg yolks and add the grated pecorino until the cream becomes very compact.
At this point I cut the bacon into strips and put it in a pan to fry with a sprinkling of black pepper. (I recommend you do not use oil to grease the pan, because the bacon releases the fat by itself).
When the water boils I can throw in the salt (not too much) and drop the spaghetti (80-100 grams per person)
and put the bacon aside leaving the fat in the pan, while a part of this, I pour it into the bowl of cream. I put here my own dish
When the pasta is still hard enough, I transfer it to the same pan as the bacon and add the cooking water (this allows the pasta to release the starch and create more creaminess).
Finally I turn off the heat and pour the egg and pecorino cream, and mix quickly with a ladle until it becomes very creamy (I recommend it is important to keep turning to ensure that the egg does not become an omelette!)
The dish is ready, it is very simple but you have to do the steps well, I hope you will try to make it :)

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İzmir Cengiz Aytmatov Social Sciences High School presents..

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My favorite dish: cured tongue         Matteo Caputo, IIS Luigi Castiglioni, Limbiate (MB) Italy

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My favorite dish: cured tongue         Matteo Caputo, IIS Luigi Castiglioni, Limbiate (MB) Italy

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Cured tongue is the cow's tongue, with an average weight of 1 kilo, which undergoes a particular infusion treatment, in water salt and spices, for a few day.
It is boiled in a new changing water for 1 hour, for the final cooking.
Cured tongue can eat warm or cold.

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My favorite dish: Cutlets. Stefano Barbaro IIS Luigi Castiglioni, limbiate (MB) Italy.

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My favorite dish: Cutlets. Stefano Barbaro IIS Luigi Castiglioni, limbiate (MB) Italy.

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To make cutlets you need: veal cutlets, grated dry bread, eggs, flour 00, clarified butter, salt.
First, put cutlets in the flour, making it adhere well. After, beat eggs in a dish and put cutlets in beat eggs. Immediately after, put cutlets in grated dry bread.
In a pan, melt the butter and after cook cutlets 8 minuts for side.

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İzmir Cengiz Aytmatov Social Sciences High School presents..

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İzmir Cengiz Aytmatov Social Sciences High School presents..

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My favorite dish: pasta all'amatriciana. Cecilia Donghi IIS Luigi Castiglioni (MB) Italy

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My favorite dish: pasta all'amatriciana. Cecilia Donghi IIS Luigi Castiglioni (MB) Italy

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If you use fresh tomatoes, first blanch them for a few moments in boiling salted water, drain them under water. After peeling them, remove the seeds and cut them into fillets. In a pan heat the oil and add the bacon cut into strips. When it has started to melt, add the chilli. Brown the bacon until it has browned, then blend with the white wine. Let it evaporate, drain the bacon and keep aside warm.In the same pan put the crushed peeled tomatoes, season with salt and cook for the cooking time of the pasta, which in the meantime you have thrown into a saucepan with boiling salted water. When it is almost cooked, add the bacon to the sauce and remove the chilli. Drain the pasta and transfer it to the pan with the sauce. Off the heat, add the grated pecorino and season with fresh whipped pepper to taste. Mix well and serve immediately, your amatriciana pasta with more pecorino. :)

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My favorite dish: Spaghetti aglio, olio e peperoncino. Andrea Pengo IIS Luigi Castiglioni MB (Italy)

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My favorite dish: Spaghetti aglio, olio e peperoncino. Andrea Pengo IIS Luigi Castiglioni MB (Italy)

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Take spaghetti and cook them while you prepare the seasoning. Peel and cut the garlic. Pour the oil in a pan, heat it and put garlic and chili in the pan. Fry the seasoning over very low heat, garlic and chili should fry about two minutes. When the spaghetti are cooked you can trasfer them into to the pan and add a little water. Mix spaghetti and seasoning and the ricept is ready.

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My favorite dish: Tagliatelle with Bolognese sauce. [Sfregola Giovanni, IIS Luigi Castiglioni MB (Italy)]

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My favorite dish: Tagliatelle with Bolognese sauce. [Sfregola Giovanni, IIS Luigi Castiglioni MB (Italy)]

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First, cut the celery, carrots and onions.
The next step is to cook them in the pot, then put the minced meat.
The next step add the white wine, let it evaporate and add the tomato sauce.
Wait 45 min.
Cook the Tagliatelle for 2 minutes.
Add the Bolognese sauce.
To eat.

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my favourite dish:pizzoccheri Barbieri Matteo, IIS Castiglioni, Limbiate in Italy

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my favourite dish:pizzoccheri Barbieri Matteo, IIS Castiglioni, Limbiate in Italy

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Pizzoccheri is a typical dish of Valtellina Valley on the alps mountain. to make pizzoccheri you need: savoy cabbage, butter, cheese, potatoes, garlic and the pizzoccheri pasta. who want can make the pizzoccheri pasta by yourself but i don't really know how to make it.
so firstly you need to peel the potatoes and cut it into pieces. then take the savoy cabbage and cut it to reveal the core of the vegetable and take the leaves around the core. you need to cut the leaves to make a some little rettangolar. pick up the cheese and cut it to make a lot of cheese shard. with this sistem the cheese can melt much easier. now fill a pot with water and put the salt. then you need to put the potatoes in it and cook it for 2 minutes. then put the savoy cabbage with the pizzoccheri pasta and mix with a wood spoon. while the pizzoccheri are cooking take the butter with the garlic( cutted in half), put them in a pot and melt the butter. after a while take a bowl and put pizzoccheri with the potato and cabbage in it without the water. then put the cheese in the bowl with the pizzoccheri. the warm of the meal is going to melt the cheese. then take the melted butter and pour in the bowl filled with the pizzoccheri. then mix everything. have fun.

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MY FAVOURITE COOKIE

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waffle

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pudding-part1

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making a cake -part 1

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preparing my meal

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my favourite dish:pasta al pesto Alejandro Gomez,IIS Castiglioni, Limbiate, Italy

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my favourite dish:pasta al pesto Alejandro Gomez,IIS Castiglioni, Limbiate, Italy

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how to prepare pesto:lean the basil leaves gently Cut the garlic into small pieces. Put the garlic in a mortar with a pinch of coarse salt and work it with a pestle until you have a creamy consistency. and so the pesto is ready, then you put the pasta you prefer and season it and it's ready to serve.

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İzmir Cengiz Aytmatov Social Sciences High School presents..

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PREPARING MY MEAL

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pudding part2

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pudding-part2

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MAKING A CAKE