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Easter cake (Pasca)

Ingredients for the bread dough:
600g flour, 80g butter, 3 spoonfuls of  oil, an egg, 300ml milk, 100g sugar, one package yeast (like a nut), vanilla
Ingredients for the filling:
1 cup milk
300g sugar

1 glass of semolina (gris in Romanian)

500g fresh sweet cheese

3 yolks from egg

3 egg whites mixed with salt till they become a frothy cream

1 lemon -scraped skin

rum\vanilla,

½ cup raisins

1 beaten egg for brush the cake

First, you have to prepare the dough by mixing well all the ingredients until the mixture is homogeneous. Then cover it with a towel and place in a warm place to rise.
Meanwhile you have to boil the semolina and the 300g sugar in the cup of milk, mixing all the time. After that you have to put it to cold. Separately, you have to mix the sweet cheese, yolks and the foam from egg whites, the lemon-scraped skin and the raisins. You have to mix them well until you obtain a homogeneous paste. Add the semolina with milk little by little, then you have to add rum or vanilla, how you like it. When the yeast has risen enough(when is ready to overflow the bowl), put it on the table on a bad of little flour. Then start to knead. Knead for at least half an hour, bringing the dough from the sides to the middle. Add flour till the dough doesn't stick to your fingers. In the end the dough must have an elastic consistency and air bubbles.

Then place ¾ from the dough in the baking pan, previously greased with oil or butter and walled with flour. Over this sheet of dough, you have to put the filling in the middle. Easter cake can have knitted dough over the filling, longways and flatways. These ropes are made from the rest of dough. Brush it with an egg and place it quickly in the oven. Let it bake at medium heat until the top will look golden.

Place in the warm oven and bake at medium heat for about 30-40 minutes. The top should look brown. When the cake is ready, cover with a blanket and let it cool off slowly in his pan in a warm place, after you sprinkle on the top with castor-sugar. Serve it only after it's cold, generally next day.

In Romania, pasca is taken to the church on Easter to be sanctified.
Enjoy!

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Easter eggs

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Caramel cream cake recipe:

Put 200 g of sugar in a saucepan and let it melt over low heat until it has a copper color. From time to time, gently shake the pan so that the sugar melts evenly. Then let the caramel cool.
We prepare the burnt sugar cream - in a large bowl we put the 8 eggs, about a quarter teaspoon of salt, 200 g of sugar and half a teaspoon of vanilla extract and mix, first at low speed then gradually increase it, about 3-4 minutes until the sugar melts. Pour the milk and mix with a whisk until you have a frothy composition. Pour the caramel cream over the burnt sugar then put the burnt sugar cream in the oven heated to 180 degrees for about 30 minutes. After 20 minutes, when the burnt sugar cream begins to bind, prepare the pandispan top. Put the 5 egg whites in a large bowl and about a quarter teaspoon of salt and beat them in foam, first at low speed and then gradually increase it, until they no longer fall from the pallets of the target. Add the 125 g of sugar and continue to mix, first at low speed then gradually increase it, until we have a firm and glossy meringue, which makes "moate", and if we take a little foam between the fingers the sugar granules are no longer felt. Add the 5 egg yolks and half a teaspoon of vanilla extract. We place a sieve on top of the bowl in which we put flour and cocoa powder and sift them. Mix lightly with a spatula, with movements from bottom to top, as if turning the composition, until their complete incorporation.
When the burnt sugar cream has set, take it out of the oven and pour the pandispan composition over it. We take it out of the oven when the pandispan above passes the toothpick test and it came off the walls of the tray, and the burnt sugar cream from under it trembles slightly and we let it cool completely in the tray. When it is cold, with a knife we ​​gently detach the edges of the countertop, if necessary, we place a larger plate on top of the pan and with the edges slightly raised and holding the tray and plate tightly, with a sudden movement, we turn the cake on the plate. Let cool in the refrigerator. Garnish with whipped cream. Enjoy!

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SOFT SKILLS IN COOKING WORKSHOP- Before you start cooking, your hands should be clean, this means you have to take care of your personal hygiene and keep your clothes clean and tidy.

It also helps to educate the mind, you have to organize the ingredients of the recipe and the necessary tools to prepare the dish and have clear idea of the cooking process.

Team cooking-Since you will have to follow some instructions it is a good way to provide you with responsibility and motivation together with your colleagues.
The recipe: Crema Catalana or Catalan cream. Special dessert for Sundays and holidays.

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IES.Bañaderos-Cipriano Acosta

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Social and labour skills through a cooking workshop. You can see how to work soft skills while you are training users for a cooking and service job.
The recipe:Grilled snails with all i oli. Typical dish from Lleida, Catalonia-Spain.

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eTwinning project-R4H- Soft skills in a cooking workshop

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Chocolate Cake.
Delicious dessert. To finish a little lunch.
I.E.S Bañaderos Cipriano Acosta

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PANCAKES:
traditional American breakfast!

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PASTA WITH TOMATO SAUCE:
a simple but hearty traditional Italian dish

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ITALIAN LASAGNA: delicious and nutritious first course!

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TYROLEAN DUMPLINGS: Recipe made using leftover bread