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Ingredienti for 15 Mustazzoli:

100 g 00 flour

120 g Sugar

25 ml Water

1 pinch Cinnamon

1 pinch Clove powder

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  Tipical food  for Saint Lucia's day ;             CUCCIA                      

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  Tipical food  for Saint Lucia's day ;             CUCCIA                      

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cooked wheat and seasoned with ricotta cream

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typical food for Saint Lucia's Day December 13th

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typical food for Saint Lucia's Day December 13th

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rice and meat arancine,

panelle with chickpea flour,

cooked corn

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No
Peles Pīkas un grupas ”Vardītes” krājumiem

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- rice end meat arancine                                                - chickpea soup

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- rice end meat arancine                                                - chickpea soup

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In Portugal, on November 11th, St. Martin's Day is celebrated with chestnuts roasted on the fire, we call it MAGUSTO.
The fire is made with pine needles, chestnuts are placed in the middle, when the fire ends the chestnuts are roasted. All the children have fun painting their faces with the ashes from the bonfire. They collect the chestnuts to eat in cartridges made for the occasion.

Em Portugal no dia 11 de novembro festeja-se o dia de  S. Martinho com castanhas assadas na fogueira, chamamos-lhe MAGUSTO.
A fogueira é feita com caruma dos pinheiros, as castanhas são colocadas no meio, quando o fogo termina as castanhas estão assadas. Todas as crianças se divertem a pintar a cara com as cinzas da fogueira. Recolhem as castanhas para comerem em cartuchos feitos para a ocasião.

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In the e-book we share traditional recipes of Lithuanian dishes.

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We share traditional recipes of Lithuanian dishes. | Find thousands of free educational ebooks for classroom use at read.bookcreator.com

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Tipical sweet of december : "pistachio cookies"

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Tipical sweet of december : "pistachio cookies"

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At school, with the collaboration of parents and grandmothers, we created a cooking workshop to prepare the typical traditional dish for Christmas Eve dinner

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At school, with the collaboration of parents and grandmothers, we created a cooking workshop to prepare the typical traditional dish for Christmas Eve dinner

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Typical traditional Christmas dish. Cooking laboratory               Etwinning Project

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Cod cooked with Portuguese cabbage:

Cooked sliced cod, with potatoes, cabbage, carrots and eggs, all drizzled with olive oil heated with garlic.

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typical dish of our Christmas tradition "Le impanate"

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typical dish of our Christmas tradition "Le impanate"

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Cooking Laboratory

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il piatto tipico della nostra tradizione natalizia "le impanatedde"  Etwinning Project

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Bolo Rei is the obligatory cake at Christmas and on Kings Day, and it is delicious, whether fresh or toasted with butter and served with hot tea.

INGREDIENTS

600 g flour

20 g baker's yeast

1 dl milk

100 g sugar

100 g butter

5 eggs (1 of the eggs will be for beating and brushing before baking)

4 c. soup Madeira wine, Port wine or Brandy. We made a version with Madeira wine and another with Port wine and both were delicious.

100 g sultanas

100 g sliced ​​almonds

100 g almond sticks

100 g pine nuts

100 g walnut kernels

100 g pecan nut kernels

150g chopped candied fruit

zest of 1 orange and 1 tangerine

1 teaspoon of salt

To decorate: Slices of candied fruit and halves of walnut kernels

Powder sugar

STEPS

1-Start by chopping the walnuts and pecans and placing them in a bowl, along with the almond sticks, sultanas, pine nuts, candied fruits and the spirit drink of your choice (Madeira wine, Port wine or Brandy). Mix well and leave to marinate for at least 1 hour.

2-Dissolve the baker's yeast in the slightly warm milk (it cannot be too hot).

3-If you use a food processor or mixer suitable for bread dough, add the flour, softened butter, 4 eggs, orange and tangerine zest, yeast and milk mixture, sugar and salt to the bowl. Mix until all the ingredients are well combined and the dough comes away from the walls of the bowl.

4-You can also mix everything using your hands: pour the flour on the table and make a well in the middle. the softened butter, the 4 eggs, the orange and tangerine zest, the yeast and milk mixture, the sugar and salt.

5-Wrap everything up and work the dough until it comes off the table and your hands.

6-After the dough is prepared, add the mixture of dried and crystallized fruits and the spirit drink and mix very well – either with the kitchen machine or manually.

7-Form the dough into a ball and place it in a bowl sprinkled with flour. Cover with a cloth and leave to rise in a warm place until it triples in volume – in our case it was rising for more than 3 hours and it grew a lot.

8-When it has risen, work the dough slightly to make it uniform. Then place on a baking tray lined with baking paper, in the shape of a wide ring – leave at least 10 cm in diameter in the center.

9-Place on a lightly buttered tray, cover with a cloth and leave to rise for another 20 minutes. Preheat the oven to 180º. Brush the cake with beaten egg.

10-Decorate the cake with the candied fruits of your choice.

11-Bake for around 30 minutes until it looks well cooked – you can check by inserting a toothpick, which should come out dry when it is cooked inside.

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In Malta, we have a traditional vegetable soup called minestra. It is ideal for the cold winter days to keep us warm.

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A traditional Carnival treat called 'Prinjolata'

600g flour

2 Tsp baking powder

150g unsalted butter

2 egg yolks

few drops of water

With these ingredients, first you need to make some biscuits. Mix the flour and unsalted butter. Then add the yolks and water as needed. Form the dough into small balls and bake in the oven until golden. When ready you need to crush the biscuits and set aside.

You also need:

200g unsalted butter

300g sugar

100 g crushed almonds

6 tbsp lemon juice.

chocolate chips

Mix the unsalted butter, sugar and lemon juice until the sugar has dissolved. Then you add the almonds, the chocolate chips and the crushed biscuits that were done earlier. Mix well until the mixture is incorporated well together. Form the mixture in the form of a prinjolata. Decorate it with icing sugar, meted chocolate and candied cherries.

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Pasta con le sarde: piatto tradizionale per la festa di San Giuseppe 

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Pasta con le sarde: piatto tradizionale per la festa di San Giuseppe 

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Lavare le sarde,aprirle e levare la lisca.In un tegame aggiungere cipolla a pezzetti e far rosolare. Aggiungere le acciughe sott'olio fino a scioglierle; unire poi della polpa o estratto di pomodoro; lasciar cuocere un po e aggiungere le sarde lavate e scolate, cuocere a fiamma bassa.

In un altro tegama far bollire dell'acqua e mettere a cuocere il finocchietto di montagna. Quando sarà cotto, scolare, tagliare a pezzi e mescolarlo al precedente composto.

Nella stessa acqua dove abbiamo bollito il finocchietto, cuocere la pasta "bucatino".

Scolare la pasta e amalgamare con il condimento.

Si può aggiungere sopra del pan grattato tostato in padella con aggiunta di un pizzico di sale e zucchero.

Wash the sardines, open them and remove the bones. Add chopped onion to a pan and brown. Add the anchovies in oil until they dissolve; then add some tomato pulp or extract; let it cook a little and add the washed and drained sardines, cook over low heat. In another pan, boil some water and cook the mountain fennel. When it is cooked, drain, cut into pieces and mix it with the previous mixture. In the same water where we boiled the fennel, cook the "bucatino" pasta. Drain the pasta and mix with the sauce. You can add breadcrumbs toasted in a pan on top with a pinch of salt and sugar.

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Sarde a beccafico: piatto tradizionale bagherese per la festa di San Giuseppe 

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Sarde a beccafico: piatto tradizionale bagherese per la festa di San Giuseppe 

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In una ciotola mettere pangrattato fresco,pepe un po di prezzemo, passolina e pinoli e amalgamare con olio d'oliva, succo di limone e zucchero.

Mettere un po del composto ottenuto all'interno della sarda aperta lavata scolata,e chiudere a involtino,tra un'involtino e l'altro mettere una foglia di alloro. Mettere in teglia un filo d'olio sopra e infornare.

In a bowl, place fresh breadcrumbs, pepper, a little parsley, Passolina and pine nuts and mix with olive oil, lemon juice and sugar. Place a little of the mixture obtained inside the washed, drained open sardine, and close in a roll, placing a bay leaf between one roll and another. Place a drizzle of oil on the pan and bake.

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Sfince di San Giuseppe: dolce tipico bagherese per la festa di San Giuseppe 

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Sfince di San Giuseppe: dolce tipico bagherese per la festa di San Giuseppe 

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Ingredienti

250 g farina 00

250 g acqua

5 uova

50 g strutto

5 g sale

1 pizzico bicarbonato

Strutto (o olio di semi) per friggere

Per la crema di ricotta:

1 kg ricotta di pecora

300 g zucchero

70 g gocce di cioccolato

q.b Granella di pistacchio

q.b Arance e ciliegie candite

Istruzioni per cucinare

1

Preparate la crema di ricotta. Mettetela in un colino a sgocciolare il siero. Poi versatela in una ciotola e mescolatela con lo zucchero. Passatela al setaccio per ottenere una crema liscia e omogenea. Unite gocce di cioccolato e ponete in frigo.

Passaggio 2

Mettete in una casseruola l'acqua, il sale, lo strutto e portate ad ebollizione, mescolate e poi versate la farina in un colpo solo. Lavorate energicamente fino a che la pasta si staccherà dalle pareti della casseruola. Togliete la casseruola dal fuoco e fate intiepidire.

Passaggio 3

Mettete l'impasto in planetaria e aggiungete un uovo alla volta, lavorando sempre per farli incorporare completamente. Alla fine incorporare il bicarbonato.

Passaggio 4

Mettete sul fuoco un tegame dal bordo molto alto con lo strutto e fatelo sciogliere. Quando avrà raggiunto la temperatura di 165° gettatevi l'impasto a cucchiaiate e fate gonfiare e dorare per circa 10 minuti.

Passaggio 5

Durante la cottura colpitele con il manico di un cucchiaio di legno così gonfieranno. Quando saranno cotte, adagiatele sulla carta assorbente per eliminare l’unto in eccesso.Cuocete 3 sfinci al massimo per volta.

Passaggio 6

Farcire con la crema di ricotta sulla superficie e decorate con la frutta candita e

la granella di pistacchi.

Ingredients 250 g 00 flour 250 g water 5 eggs 50 g lard 5 g salt 1 pinch bicarbonate Lard (or seed oil) for frying For the ricotta cream: 1 kg sheep's ricotta 300 g sugar 70 g chocolate chips to taste Pistachio grains to taste Candied oranges and cherries Cooking instructions 1 Prepare the ricotta cream. Place it in a colander to drain the whey. Then pour it into a bowl and mix it with the sugar. Pass it through a sieve to obtain a smooth and homogeneous cream. Add chocolate chips and place in the fridge. Step 2 Place the water, salt and lard in a saucepan and bring to the boil, mix and then pour in the flour in one go. Work vigorously until the dough comes away from the sides of the saucepan. Remove the saucepan from the heat and let it cool. Step 3 Place the dough in the planetary mixer and add one egg at a time, always working to incorporate them completely. Finally incorporate the bicarbonate of soda. Step 4 Place a pan with a very high edge on the heat with the lard and let it melt. When it has reached the temperature of 165°, add the dough by spoonfuls and let it swell and brown for about 10 minutes. Step 5 While cooking, hit them with the handle of a wooden spoon so they will swell. When they are cooked, place them on absorbent paper to remove excess grease. Cook a maximum of 3 dumplings at a time. Step 6 Fill the surface with ricotta cream and decorate with candied fruit and chopped pistachios.

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Visita alla fabbrica delle CARAMELLE di Palermo

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National dish La Pizza!

storia foto e video.

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Eduardo at home with his mother prepares the specialties for the Easter lunch Pastiera with meat and doves with hard-boiled eggs for the Easter Monday picnic

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Eduardo at home with his mother prepares the specialties for the Easter lunch Pastiera with meat and doves with hard-boiled eggs for the Easter Monday picnic

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This recipe is typical to celebrate Holy Week in Spain.

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This recipe is typical to celebrate Holy Week in Spain.

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Green Modern Cooking Tips Instagram Post