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TOBB Mesleki Teknik Anadolu Lisesi/ Nazlı-Mantı

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TOBB Mesleki Teknik Anadolu Lisesi/ Writing Traditional Postcards/ eTwinning

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TOBB Mesleki Teknik Anadolu Lisesi/ Nazlı- Yaprak Sarması

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TOBB Mesleki Teknik Anadolu Lisesi/ Writing Traditional Postcards/ eTwinning

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Ingredients:
24 fresh mussels
1/4 of a cup of pignolia nuts
salt
1/4 of a cup of currants
1 cup water
Black pepper to taste
1/2 cup of dry white wine
2 tablespoons of parsley, chopped
2 large onions, chopped
1/4 cup of olive oil
1/2 cup of uncooked rice
1 teaspoon of

Directions:
Remove beard from mussels and scrub shells well with hard brush under cold running water. Place the mussels in a kettle, sprinkle with salt, and pour water and wine over them. Cover and steam for 10 minutes until shells open. Discard any shells that do not open. In a separate pot, cook onions and olive oil until soft. add rice and cook three minutes longer, stirring constantly. Add 1 cup of liquid drained from mussels and cook rice, covered, for 15 minutes. Add remaining ingredients, cover and cook 5 minutes longer or until rice is done. Remove mussels from shells, add to rice and cook over low heat until they are heated thoroughly. Fill mussel shells with mixture. Serve hot or cold. This recipe yields 2 dozen stuffed mussels.

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Zespół Szkół Technicznych im. W. St. Reymonta w Czartajewie, Długa, Czartajew

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Zespół Szkół Technicznych im. W. St. Reymonta w Czartajewie, Długa, Czartajew

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Zespół Szkół Technicznych im. W. St. Reymonta w Czartajewie, Długa, Czartajew

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compote of dried fruits
INGREDIENTS:
3 liters of water
300 g of prunes
200 g of dried apples
200 g of dried pears
Preparation:
Put all the ingredients in a large pot. Heat for 30 minutes over medium heat. Done.
Jakub Boguszewski

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Karadjordjeva snicla (steak) is one of the most known Serbian specialties.
It consists of deep fried pork or calf meat filled with kajmak.
It’s usually served with tartar sauce, lemon and fries.
This steak is name after a Serbian revolutionary, Karadjordje.
It looks so tasty, it is delicious!

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CVET POGAČA – ČESNICA as a flower bread

ČESNICA is a special kind of bread that is made in Serbia on the 7thJanuary, for the Orthodox Chrismas breakfast.

It can be of different shapes and sizes, but traditionally, there is always a coin in it. ČESNICA is shared among family members: the one who gets a piece with a coin is believed to be very happy, rich and healthy throghout the year!

Ingrediants:

40gr fresh yeast

20ml warm milk

a spoonful of sugar

2 spoonfuls of flour

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Kajmak is a dairy product creamy texture and pleasant sour taste. It's made out of fermented cow, goat, sheep and buffalo milk.
t's often served as an appetizer with pogacha (simple white peasant bread) or corn bread (proja) or as an appetizer on flatbread (lepinja sa kajmakom). But, it can be used with other ingrediants, for ex. as a filling of Karadjordje's steak.

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HÜNKAR BEĞENDİ
İngredients
600 grams of lamb leg
two medium onions
4 cloves of garlic
3 tablespoons of olive oil
3 tomatoes
a tablespoon of tomato paste
two glasses of hot water
a teaspoon of salt
half a glass of cheese
a tablespoon of butter
a half glass of milk
four medium eggplants
a tablespoon of flour
a teaspoon of salt
a teaspoon of black pepper

Preparation of
We put four medium-sized eggplants on the baking tray and pierce them with a knife.then 200 we bake for 20 minutesWe are waiting for the eggplants coming out of the oven to cool. then we peel them offAdd a tablespoon of oil and add two chopped onions into the oil we have heated.then we add four cloves of garlic and chopped lamb meatAdd two glasses of hot water to the meat and let it cook.Now let's move on to the "beğendi" part of our meal.We fry a tablespoon of butter, add one and a half tablespoons of flour and fry it until it smellsthen add the eggplants on it and add a half glass of milk into the pot and mixFinally, put the grated cheddar cheese on it and mix
presentation
Put the cheese mortar on the bottom of the plate and the meat we prepared on it.enjoy your meal

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ingrediants
4 table spoon of flour
2 cup of water
2 table spoon of butter
1 cup of grilled cheese
1 pinch of salt

How To Make
-First find a pan and put 2 table spoon of butter into it.
-Slowly melt the butter.After that add the cornflour and salt and stir it very well until flour turns into slightly brown colour.
-When the mixture started to become more sticky add 2 cups of water.Keep stiring.
-After 5 minutes of stiring put down the to the low and wait for another 5 munites.
-Finally add the cheese and let it melt.
-Serve hot.
Enjoy!

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İNCİR UYUŞTURMASI
Ingredients:
2,5 a glasses of milk
7 dried figs (Approximately 15 grams) 5 teaspoon coarsely chopped walnuts

RECĪPE:
Wash the dried figs, soak them in water for a few minutes. Cut off the stems and cut the remaining figs into small cubes.Warm the milk to yogurt fermentation temperature. Turn off the cooker when it reaches this temparature. Add the figs into the warmed milk and chop the figs with a blender.be careful not to leave any fig pieces. Divide the dessert into the cups. Put a teaspoon of walnuts on each cup.Wrap each cup with cling film.Cover it with a kitchen cover and leave the dessert at room temperature for three hours. After the dessert is fermented, take it to the refrigerator and keep it in the refrigerator. Share with your loved ones after cooling.

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Alex & Anna

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Christmas cakes

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Medenjaci
Ingredients:
150 g of oil, you can also use another fat such as lard
150 g of sugar
150 g of honey
360 g of soft flour
1 whole egg
two pinches of baking soda
a little cinnamon or gingerbread spice
if desired, you can add a few tablespoons of ground walnuts or decorate with walnuts on top
Preparation:
Place the grill in the oven on top.
Turn the oven to 200C and let it heat up.
Coat the pan with greaseproof baking paper.
From all the ingredients, knead the dough.
Take the mixture with your hands and shape the balls, place them on a baking tray, squeeze each ball a little from above with the palm of your hand, leaving gaps of a few cm between each. If you want, put a walnut on top of each gingerbread.
If you are going to make bigger balls, bake them for 10 minutes, if you are going to work smaller ones, bake less.
The gingerbreads are ready as soon as the bottom starts to darken a bit, you can barely see it from the outside, so feel free to open the oven for about 7 minutes and see what the condition is. If they are done, take them out.
Do not overcook them, they will harden a little more outside the oven.

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Preparation
1.
Make a dough from the listed ingredients to get a tough, water-drawn dough. Divide it in half, coat these dough balls with oil and let it rest for about 30 minutes. Sprinkle the tablecloth with a little flour and roll out the dough on it.
2.
Mix cottage cheese, eggs and salt, and apply the filling to the bottom of the stretched dough. Roll the dough into a strudel, starting with the cheese towards the end of the dough. Then divide the dough into pieces of the desired size by cutting the edge of a thin plate.
3.
Put water, salt and a tablespoon of oil in the pot. When the water boils, put the cut štruklji in it. After the water boils again, cook them for about 3 minutes.
4.
Take the cooked štruklji out into a greased refractory dish and pour over the cooking cream.
5.
Bake them until their crust is golden.

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brudet - boiled fish
Preparation time: cleaned fish: 40 min

For 6 people

Ingredients needed:

1.5 - 2 kg of mixed fish (eel, swallow, cuttlefish, spider, grouper)
2 silver onions
3-4 cloves of garlic
400 g peeled tomatoes (can be up to 800 if you want more sauce)
1 dl good tartaric acid (vinegar)
2 dl white wine
1 dl olive oil
salt, pepper
hot pepper piece
2 -3 bay leaves
Preparation:

Let’s start with the type of fish. A good broth is made from several types of fish - there are still those that are basic, such as conger eel, grouper, larger grouper (scorpionfish), spider, swallow (cock), monkfish, mullet. Any stone fish will come in handy with them. The path to brood excellence is then charted by adding any crab - lobster, lobster, large shrimp, large shrimp, zebrafish. My addition is definitely 1-2 cuttlefish (depending on the size), because they give a special strength of taste to the whole broth. These would somehow be the basic groups of fish, mollusks and crabs used in mixed broth. Namely, there are broths from only one type of fish (eg only eel, only lobster, only eel, octopus, cuttlefish, etc.). The technique of the procedure is more or less the same.

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Way to caro on Christmas EVE
You will need to:bread crumbs eggs and lard.
At the beginning ouy have to but a gutted fish or catch and qutit.then let it help witch salt water.Let domem time After toking the fish ouy od the water
do not wipe it.You just need to sprinkle it gently with salt coot bread and then fry until browned.
After frying the fish oside for obout 10 minutes

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Hamsi, aka European anchovy, is a staple in Turkish Black Sea kitchen. In the city of Rize, the slender fishes are prepared with rice to make Hamsili Pilav.

This dish is cooked in a stock made from fried onions, butter, peanuts, Turkish allspice and raisins, which is mixed with fresh parsley and dill. Then filleted anchovies are arranged over the rice and the whole lot is cooked in the oven.

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Cozonac (Sweet Bread)

There is no Christmas or Easter without this traditional Romanian dessert.  The pride of every cook, Cozonac can be a real challenge for a household because it has to be done right.

1. Mix the yeast with 100 ml of milk and three tablespoons of flour. Allow the mixture to rise until it doubles in volume.

2. Boil the milk together with the sugar, then mix until the sugar has dissolved.

3. Mix the yolks with the salt.

4. Put the flour in a bowl and pour in the egg yolks slowly, mixing well, then add the milk, the melted sugar and the butter and the candied orange peel. Knead well until you get a homogeneous, consistent and elastic mixture.

5. Then leave the mixture to rise for about an hour.

6. Take a piece of the mixture, spread it well and put it over the nut cream with Belgian chocolate, Turkish Delight and raisins then roll everything together. Cut the roll in two along its length and then weave the two parts together and brush with egg.

7. Then put in a pan pre-lined with butter and flour and leave to rise for about two hours.

8. When the cake has risen, put the pan in the oven for 45 minutes-1 hour at 160 degrees.

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1. With a fork, mix the cheese, sugar, vanilla extract and lemon zest.

2. Separately, mix the flour with the baking powder.

3. Gradually add the flour mixture to the cheese mixture. Depending on the cheese you’re using, you might need to add more or less flour. The dough should be soft and just a bit sticky, but firm enough to form doughnut balls with your hands.

4. Spread some flour on your working surface and knead the dough for a bit to fully combine the ingredients.

5. Form 6 large balls and 6 small balls, like in the photo.

6. Using your finger, form a hole in each large ball.

7. Heat enough oil in a pot to cover the papana?i. Make sure the oil is hot – to do this, drop a bit of dough in the oil and see if it sizzles.

8. Fry two large doughnuts ant two small doughnuts at a time, until they’re golden brown on each side.

9. Transfer the doughnuts to a platter covered with absorbent paper to remove the excess oil.

10. To make the papanași, use a large doughnut as the base, top with a spoonful of sour cream, then decorate with fruit preserve and put the small doughnut on top. You can also sprinkle some powdered sugar on top.

11. There you have it, a traditional Romanian dessert that’s easy to prepare and bursts with flavor!

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300g semi-coarse flour
2 tsp baking soda
1/2 tsp sodium bicarbonate
1 tsp ground cinnamon
150g crystal sugar
2 eggs
160g butter
100g sour cream
100g rainsins
100g chopped nuts

We mix everything together.
Let it sit for 10 minutes and then let it bake for 12 minutes at a 180°C.

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sauerkraut and meat stew (bigos)

ingredients:
1.5 kg of sauerkraut
3 sausages
2 onions
100 g of bacon
200 g of beef steak
4 tablespoons of tomato sauce
3 bay leaves
1 tablespoon of marjoram
allspice
salt
black pepper

preparations:
- rinse sauerkraut with water and remove the water
- shred sauerkraut, put it in a large pot with bay leaves and allspice, add hot water
- stew until it's soft
- sautée onions, add chopped sausages, fry
- to a pot with boiling water add beef and bacon (chopped in cubes), cook for 20 minutes
- add meat, onions and sausage to sauerkraut
- add marjoram, salt, pepper, and tomato sauce
- mix the ingredients
cook for an hour on a low flame

ZST Czartajew Poland
Jakub Miłkowski

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Cookies

Mixer with wafer
Shovel
baking pan
baking paper

Ingredients:
180 g butter
180 g Table Sugar
100g Crystal sugar
3 eggs
430 g Smooth flour
1 teaspoon of salt
1 teaspoon of grown cinnamon
0,5 teaspoons soda bicarbones
200 g white chocolate
180g dried cranberries
2 teaspoons of cocoa

Instruction:
With mixer we do foam of butter and sugar.
We gradually give eggs into the bowl.
We give flour, salt and soda bicarbones.
We cut white chocolate to little parts and we give to dough with dried cranberries and cocoa.

Teaspoons of dough give on baking paper with 5cm blank space.
Cook with temeperature 180C, 12-13 minutes.

Now we have done.
Magdaléna, Evka

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cooking bitcoin with oliverko, filipko, kamilko

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A.) ingredients :
20g of rice flour1
40g of potato starch
3 tablespoons of sugar
little salt
200ml of milk
B.) instructions :
1.) Put everything on pan.
2.) Turn on the gas.
3.) Stir it on low heat.
4.) When it will start to clean itself from the pan,
you know that it's done. Now take it from pan to plate.
5.) Place it in refrigerator for 30mins.
x.) Done ^^ .

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Gingerbread - Braňo and Michal

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Zespół Szkół Technicznych im. W. St. Reymonta w Czartajewie, Długa, Czartajew

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Zespół Szkół Technicznych im. W. St. Reymonta w Czartajewie, Długa, Czartajew

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Zespół Szkół Technicznych im. W. St. Reymonta w Czartajewie, Długa, Czartajew

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Kutia

Ingredients

    1 cup of wheat grains
    1 cup of poppy seeds
    1/2 cup powdered sugar taste)
    3 tablespoons of Amaretto liqueur or a few drops of almond extract
    4 tablespoons of honey
    50 g of raisins
    50 g of almonds
    1/2 cup of sweet cream
Preparation

    Rinse the wheat, pour boiling water overnight. The next day, bring to a boil, drain, add fresh water and cook until tender (3-4 hours) *. Drain again.
    Rinse the poppy seed, scald it with boiling water, drain it and grind it in a food processor with a fine sieve.
    Combine with drained wheat, melted and heated honey and powdered sugar and Amaretto liqueur or almond extract.
    Add chopped dried fruit. Mix it with the cream and put it in the fridge for a few hours.

Domink Borkułak
ZST Czartajew

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Zespół Szkół Technicznych im. W. St. Reymonta w Czartajewie

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Zespół Szkół Technicznych im. W. St. Reymonta w Czartajewie

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Polish Beet Soup

Ingredients:
4 whole beets (or 2 cups sliced canned or jarred beets)
4 cups stock (chicken, beef, or vegetable)
1 clove garlic, minced
1 teaspoon sugar
2 tablespoons fresh lemon juice (or 1 tablespoon red wine vinegar)
Black pepper, to taste
Salt, to taste
Boiled potatoes, optional
Chopped fresh dill, optional

Steps to Make It:
Gather the ingredients.
If using fresh beets, heat the oven to 400F. Wrap beets in aluminum foil and roast until tender, about 30 to 45 minutes.
When cool enough to handle, peel, and slice into strips or julienne.
In a medium pot, bring meat or vegetable stock to a boil. Add sliced beets, garlic, sugar, lemon juice, and pepper and salt. Simmer 10 minutes.
Serve hot with optional boiled potatoes and garnish with chopped dill. Enjoy.

Jan Łukijaniuk
ZST Czartajew

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Zespół Szkół Technicznych im. W. St. Reymonta w Czartajewie, Długa, Czartajew

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Zespół Szkół Technicznych im. W. St. Reymonta w Czartajewie, Długa, Czartajew

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Zespół Szkół Technicznych im. W. St. Reymonta w Czartajewie, Długa, Czartajew

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Chicken soup

Ingredients:
1 chicken, 3 carrots, 1 leek, 1 onion, salt and pepper.

First rinse the chicken and put it in a pot. Then, wash and peel all the vegetables to go with the chicken. Next, pour water to cover all the ingredients. Finally add salt. Let the soup simmer for 2-3 hours until the ingredients are soft. As the last step, garnish the soup with parsley and add pepper.
Enjoy it!

Filip Oleszczuk
ZST Czartajew

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Liceo dé Liguori Matteo 2B

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Miriana De Liso, Liceo Alfonso Maria De Liguori

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IMPEPATA DI COZZE                                                                                In the restaurants of the seaside cities this Neapolitan delicacy is a real must, A dish easy, very quick to prepar

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Alfonso Maria De Liguori 2BL Chiara

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ludo<3

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BACCALA’                                                                                                                                Not only fried, but also salad, with tomato, with potatoes and in batter

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Alfonso Maria De Liguori 2BL Maria

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Liceo Alfonso Maria de'Liguori Francescapia Di Balsamo

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Liceo Alfonso Maria de Liguori 2BL
Cristian Morgillo

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Liceo Alfonso Maria De Liguori, Teresa<3

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Liceo Alfonso Maria De Liguori 2BL Francesca Ferrigno

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Menemen

Ingredients

10 Green peppers
3 tomatoes
1 or 2 eggs
1 onion (optional)
2 table spoon oil
Salt

Firstly, cut  the peppers, tomatoes and onion. After putting oil and onions we can put also 2 in 3 minutes peppers. İf you don’t want to use onions, you can add oil and peppers directly. Then add tomatoes and salt. Beat the egg and add in a pan. Finally stir it. İt’s done.

Tenzile Erdoğan High School

Mehmet Göçmen