# data[].attributes.body
We invite our Project members from EURITAGE as well as other etwinning members,teachers and students to join us in our cultural event LETS SHARE OUR FAVOURITE RECIPES AND CELEBRATE EUROPEAN LANGUAGES DAY TOGETHER. We will share recipes in European languages. We recommend to use bilingual versions so that we can all enjoy all contributions. Please feel free to use video, inphographics , PPT presentations or PDF creations. If students record voice please take care of the quality of sound. Products and creations may be shared on the padlet created for this purpose. We ask invited teachers to please supervise what their students upload

# data[].attributes.headline
WELCOME TO EUROPEAN LANGUAGES DAY EVENT: "LETS SHARE OUR FAVOURITE RECIPES" FOR OUR ETWINNING PROJECT EURITAGE.

# data[].attributes.subject
WELCOME TO EUROPEAN LANGUAGES DAY EVENT: "LETS SHARE OUR FAVOURITE RECIPES" FOR OUR ETWINNING PROJECT EURITAGE.

# data[].attributes.headline
Quenelles - Marta Menéndez 1ºBD - IES Cerro del Viento, Málaga

# data[].attributes.subject
Quenelles - Marta Menéndez 1ºBD - IES Cerro del Viento, Málaga

# data[].attributes.body
For the European Day of Languages I have prepared "Quenelles" with my french partner Sarah Lopez.

# data[].attributes.attachment_link.title
Quenelles Marta Menéndez 1BD Ies Cerro del Viento

# data[].attributes.body
https://view.genial.ly/6155898e8449ae0dd738bd9b/presentation-presentacion-pincel-circular

# data[].attributes.headline
IES CERRO DEL VIENTO Carla Hoffmann Gaspar 1BE

# data[].attributes.subject
IES CERRO DEL VIENTO Carla Hoffmann Gaspar 1BE

# data[].attributes.attachment_caption
Receta pudin Navidad by samuel Fritter on Genially

# data[].attributes.attachment_link.readable_text
Christmas Pudding

por Samuel Fritter

This is a dessert that is made every christmas at my grandparents house.

Ingredientes:

*Liquid caramel*Raisins*Sponge cake*2 pears*8 eggs*1can of condensed milkBefore you start you have to turn on the oven to 180 degrees.

Preparation:

1. Fill a glass with Pedro Ximenez wine and add the raisins to absorb the wine (it should be put the night before preparing the pudding).2. Put the 8 eggs in a bowl and beat them, add the can of condensed milk and beat everything very well.

3. The same can is filled with water again and the remains of milk on the walls are mixed with the soletilla cake . The rest of the liquid that is left over is beaten with the eggs and milk that we had already mixed.

4.We preparate the mold, then we add the liquid caramel to it along with the well drained raisins. The pears are cut into slices and put on top of the raisins, we do the same with the sponge cakes that we have soaked in milk. The mixture that we have made with eggs and condensed milk is poured.

And we have finished our nice and delicius pudding that is ready to eat with our family and friends.

# data[].attributes.attachment_link.title
Receta pudin Navidad by samufri 13 on Genially

# data[].attributes.attachment_link.description
Christmas Pudding por Samuel Fritter This is a dessert that is made every christmas at my grandparents house. Ingredientes: *Liquid caramel*Raisins*Sponge cake*2 pears*8 eggs*1can of condensed milkBefore you start you have to turn on the oven to 180 degrees. Preparation: 1.

# data[].attributes.attachment_link.title
Spaghetti bolognese - Infographic by Rahali Farok

# data[].attributes.headline
Alejandra Mesa Ros 1ºBE IES Cerro del viento

# data[].attributes.subject
Alejandra Mesa Ros 1ºBE IES Cerro del viento

# data[].attributes.attachment_link.title
Alejandra Mesa IES Cerro del viento 1ºBach E CREMA CATALANA

# data[].attributes.headline
IES Cerro del Viento - Jose Karl Guzman Frolich 1BE

# data[].attributes.subject
IES Cerro del Viento - Jose Karl Guzman Frolich 1BE

# data[].attributes.attachment_link.readable_text
Danish Brunede Kartofler(Caramelized Potatoes)

Jose Karl G.F. 1E

30 minutes prep, 20 minutes cooking, 50 minutes total

Serves 6

4 servings

5-10 minutes

About the recipe

Since the Middle Ages, the upper classes of the population in Denmark have loved roast goose with kale as a Christmas and festive meal , with caramelized chestnuts served as a side dish . In the Middle Ages, geese were one of the typical payments in kind and tithes that farmers had to pay to monasteries, the nobility or the king. In the first half of the 1800s, the goose ousted the roast pork previously common at Christmas from the dining table of the bourgeoisie .

- 2 1/4 pounds (1 kg) firm, very small potatoes - 1 tablespoon (18 g) salt per quart (L) of cooking water for the potatoes - 1/2 cup (100 g) sugar - 2 tablespoons (30 g) butter

Ingredientes

Rinse the potatoes, then place in a pot and add just enough water to cover them.Add salt, cook the potatoes for about 15 minutes, peel them, and put them in the refrigerator.

First Step

Sprinkle the sugar in the bottom of a pan and allow it to caramelize without stirring it.

Second Step

Add the butter and allow it to froth, then mix together the sugar and the butter.

Rinse the peeled, cooked potatoes in cold water and let them drain a bit so that they are still moist. Place them in the caramel and turn them carefully until their surfaces are covered with caramel and they are warmed through.

Third Step

The potatoes are done when they are completely reheated, golden and dark, and have a fine, bitter-tasting, caramelized surface.

Last Step

Explanatory Video

¡Delicious!

# data[].attributes.attachment_link.title
Caramelized Potatoes by José Karl Guzmán Frolich on Genially

# data[].attributes.attachment_link.description
Danish Brunede Kartofler(Caramelized Potatoes) Jose Karl G.F. 1E 30 minutes prep, 20 minutes cooking, 50 minutes total Serves 6 4 servings 5-10 minutes About the recipe Since the Middle Ages, the upper classes of the population in Denmark have loved roast goose with kale as a Christmas and festive meal , with caramelized chestnuts served as a side dish .

# data[].attributes.headline
IES Cerro del Viento - Álvaro Jaime Pérez 1BD

# data[].attributes.subject
IES Cerro del Viento - Álvaro Jaime Pérez 1BD

# data[].attributes.headline
ÍES Cerro del viento- Emiliano Jourdan- 1BD

# data[].attributes.subject
ÍES Cerro del viento- Emiliano Jourdan- 1BD

# data[].attributes.attachment_link.title
Dibujado a Mano Batik Cultural Técnica Artística Verde Amarillo y Rojo Carmín Claro Artes Visuales Infografía - Infographic by Emiliano Jourdan Espinosa

# data[].attributes.headline
Andrea García Mena y Ximena Rincón Morales 1°BD IES Cerro del Viento

# data[].attributes.subject
Andrea García Mena y Ximena Rincón Morales 1°BD IES Cerro del Viento

# data[].attributes.body
https://youtu.be/dq-vjF1qHSw

# data[].attributes.headline
IES Cerro Del Viento - Alberto Cantero Muñoz 1BD

# data[].attributes.subject
IES Cerro Del Viento - Alberto Cantero Muñoz 1BD

# data[].attributes.body
Italian cannellones

# data[].attributes.headline
IES Cerro del Viento Pablo Carretero Goñi

# data[].attributes.subject
IES Cerro del Viento Pablo Carretero Goñi

# data[].attributes.headline
IES Cerro del Viento - Selena A. and Sara García - 1ºBD

# data[].attributes.subject
IES Cerro del Viento - Selena A. and Sara García - 1ºBD

# data[].attributes.body
Costra from Valencia by Pablo 1ºBD

# data[].attributes.headline
IES Cerro Del Viento-Antonio Carretero Serrano-1BD

# data[].attributes.subject
IES Cerro Del Viento-Antonio Carretero Serrano-1BD

# data[].attributes.attachment_link.title
The Couch Potato's Choice - A4 by antonio

# data[].attributes.headline
Ies cerro del viento - Ayla González 1°BE

# data[].attributes.subject
Ies cerro del viento - Ayla González 1°BE

# data[].attributes.attachment_link.title
Ayla González 1BE - Blog Graphic by Ayla

# data[].attributes.headline
IES Cerro Del viento - Marta Geilen. 1BE

# data[].attributes.subject
IES Cerro Del viento - Marta Geilen. 1BE

# data[].attributes.headline
IES Cerro del Viento - Classwork of 2º ESO E on European Day of Languages

# data[].attributes.subject
IES Cerro del Viento - Classwork of 2º ESO E on European Day of Languages

# data[].attributes.attachment_link.title
European Day of Languages - Class of 2ºESO E

# data[].attributes.headline
IES Cerro del Viento Aarón Reyes Valencia 1BD

# data[].attributes.subject
IES Cerro del Viento Aarón Reyes Valencia 1BD

# data[].attributes.body
https://view.genial.ly/6154716a1dac300de656f58d/interactive-content-europe-day-of-languages

# data[].attributes.attachment_link.readable_text
Spanish"fabada"

This typical Spanish dish is originally from the north of Spain, and it is one of our most delicious and traditional recipes. It is normally prepared during winter, since it has a high amount of calories and proteins. I hope you enjoy it and try to cook it yourselves!

Ingredients

Elaboration

450 g of spanish "fabes", a traditional kind of beans 250 g of onion 2 garlic cloves 2 whole Asturian "chorizos", a kind of meat sausage 200 g of salty "lacón", which is ham from the pig's shoulders. 200 g of high-quality bacon 45 g of Extra virgin olive oil (Optional) any kind of vegetable you like

1. The night before, we let the "fabes" soak in a large recipient and we leave to stand our pig's shoulder ham for the salt to be absorbed by the meat.2. The next day, we peel the onions 3. We pour the "fabes" into a casserole, we add the garlic cloves, the peeled onions and the extra virgin olive oil.

4. We pour hot water into the casserole in a way that we get approximately 2 fingers of it above our "fabes", and we stop it from boiling by pouring cold water. We repeat this proccess 2 more times.5. We cook the "chorizos" in another separate pan to avoid mixing their grease with the other ingredients, and we add them into the main casserole when they are ready.6. We heat the casserole to medium-low heat for three hours approximately. When the "fabada" is ready, we add some salt if needed and we heat again for it to absorb the salt.

Aarón Reyes Valencia 1BD

Final result

# data[].attributes.attachment_link.title
Europe day of languages by Aarón Reyes on Genially

# data[].attributes.attachment_link.description
Spanish"fabada" This typical Spanish dish is originally from the north of Spain, and it is one of our most delicious and traditional recipes. It is normally prepared during winter, since it has a high amount of calories and proteins. I hope you enjoy it and try to cook it yourselves!

# data[].attributes.attachment_link.readable_text
Apple Crumble

Martina Martínez 1ºBE

Preparation 10', Baked 45'

4-5

Difficulty 3/5

4 servings

Easy

5-10 minutes

British sweet

For the European Languages Day ​​I have chosen this delicious and easy recipe for a typical British sweet.I hope you dare to try it!People usually take it with ice cream, custard or cream

- 175 grams of flour- 85 grams of butter- 1/2 Kg of peeled and pitted apple-Brown sugar- 1/2 glass of water- 1 teaspoon cinnamon- Juice of half a lemon- A little bit of salt

Ingredients

1. We preheat the oven to 180ºC.2. To prepare the crumble we combine the sifted flour and butter and chop it.3. we mix until we get crumbs

Preparation

4. In a baking dish we mix the peeled and pitted apples cut into pieces and add the water, the cinnamon, the juice of 1/2 lemon, salt and the sugar and stir everything well.5. We toss the flour and butter over this mixture.

Preparation

When the oven is hot we put the tray and we will have it for about 30-45 minutes. After 30 minutes go controlling and voila!

# data[].attributes.attachment_link.title
PRESENTACIÓN RECETA COCINA by Martina Martínez Cabrerizo on Genially

# data[].attributes.attachment_link.description
Apple Crumble Martina Martínez 1ºBE Preparation 10', Baked 45' 4-5 Difficulty 3/5 4 servings Easy 5-10 minutes British sweet For the European Languages Day ​​I have chosen this delicious and easy recipe for a typical British sweet.I hope you dare to try it!People usually take it with ice cream, custard or cream - 175 grams of flour- 85 grams of butter- 1/2 Kg of peeled and pitted apple-Brown sugar- 1/2 glass of water- 1 teaspoon cinnamon- Juice of half a lemon- A little bit of salt Ingredients 1.

# data[].attributes.headline
IES Cerro del Viento Fernando Padilla Pasión 1 BD 

# data[].attributes.subject
IES Cerro del Viento Fernando Padilla Pasión 1 BD 

# data[].attributes.attachment_link.title
Aprende el arte del batik - Infographic by Fernando Padilla pasión

# data[].attributes.headline
IES Cerro del Viento Cristian Hurtado Ballesteros 1BE

# data[].attributes.subject
IES Cerro del Viento Cristian Hurtado Ballesteros 1BE

# data[].attributes.attachment_link.title
[ desayuno + almuerzo ] www.brunch.com - Infographic by hurtadoballesteroscristian

# data[].attributes.attachment_caption
Sacher Cake Recipe by Charlize Charlton Morales on Genially

# data[].attributes.headline
IES CERRO DEL VIENTO; Charlize Charlton 1ºBach E

# data[].attributes.subject
IES CERRO DEL VIENTO; Charlize Charlton 1ºBach E

# data[].attributes.attachment_link.readable_text
Sacher-Torte

The Recipe

1 hour 5 min

8 people

Easy to make!

4 servings

Easy

5-10 minutes

Additional info

The Sacher-Torte is a typical Austrian chocolate cake. It consists of two thick plates of chocolate an butter cake separated by a thin layer of apricot ham and coated with a drak chocolate frosting above and on the sides.

Sponge cake:- 140 g of softened butter- 110 g of icing sugar- 1/2 vanilla pod, seeds omly- 6 eggs- 130 g of good quality dark chocolate coating- 110 g of white sugar- 140 g of pastry flour- 200 g of apricot jamIcing:- 200 g of sugar- 125 ml of water- 150 g of dark chocolate coating

Ingredients

Sponge Cake

1. We crack the eggs and separate yolks from whites. We keep both.2. Weigh and sift the flour. We keep it.3. We put the butter softened with the icig sugar in a bowl and beat it until it whitens and its fluffy.4. When it reaches that point, add the yolks one by one, while still beating. We keep beating another minute.5. Meanwhile melt the chocolate. We will take it out from time to time to mix it.

fcggggggggggggggggggggggggggggggggggggggggggggghtfyggggggggggggggggggggggbc buidus

6. We let the chocolate harden a little and add it to the butter whipped with the sugar. We also add vanilla.7. Assemble the egg whites, with a pinch of salt, and when they are decidedly foamed add the current sugar from tablespoon to tablespoon, until finished. Beat the meringue.

Mix mix !

8. Add on the meringue the mixture of butter and yolks, and the sifted flour. MIx with care and enveloping movements, so that the dough does not go down.9. Pour the mixture into the mold. Smooth the surface with the spatula

Next step...

10. We put the mold inmediately in the oven and cook the cake 45-50 min at 170º (with air)/ 190º (without air).11. Unmold on a rack and pt the cake upside down for the first 25 minutes, so that the surface is more and less smooth. Then we will turn it around. We let it cool completely,

Time to bake!

12. When it is cold we split the cake at half height. Spread the bottom on top with the apricot jam, and put the other half on top. Squeeze a little.13. Strain the jam and with a brush paint the cake with it above and on the sides.14. Let it dry a little while we prepare the chocolate glaze.

Painting

Chocolate Glaze

1. We put the water with the sugar in a small pot and bring it to a boil. Cook it for 5 minutes.2. Meanwhile melt the chocolate coating.3. When the time is up, we put out the fire of the syrup and let it temper just one minute

fcggggggggggggggggggggggggggggggggggggggggggggghtfyggggggggggggggggggggggbc buidus

4. We pour the syrup over the melted chocolate littleby little, while mixing.5. When everything is mixed we check the consistency. Then pour the frosting quickly on the cake.6. And to the fridge to solidify well, we pass the cake to a plate

Next step...

¡Delicious!

# data[].attributes.attachment_link.title
PRESENTACIÓN RECETA COCINA by Charlize Charlton Morales on Genially

# data[].attributes.attachment_link.description
Sacher-Torte The Recipe 1 hour 5 min 8 people Easy to make! 4 servings Easy 5-10 minutes Additional info The Sacher-Torte is a typical Austrian chocolate cake. It consists of two thick plates of chocolate an butter cake separated by a thin layer of apricot ham and coated with a drak chocolate frosting above and on the sides.

# data[].attributes.body
Anyone can try to make polish Lazy Dumplings

# data[].attributes.headline
Pască - drawn recipe - 6 year old students

# data[].attributes.subject
Pască - drawn recipe - 6 year old students

# data[].attributes.headline
Pască - drawn recipe - 6 year old students

# data[].attributes.subject
Pască - drawn recipe - 6 year old students

# data[].attributes.headline
Pască - Romanian Easter cheesecake recipe

# data[].attributes.subject
Pască - Romanian Easter cheesecake recipe

# data[].attributes.body
Alexandra is a 12th grade student. She prepared for you a delicios romanian desert.
Enjoy !
Vatamanu Simona -teacher
Meșteru Alexandra-student

# data[].attributes.headline
IES Cerro del Viento Asia Rojas 1BE- European Day of Languages

# data[].attributes.subject
IES Cerro del Viento Asia Rojas 1BE- European Day of Languages

# data[].attributes.headline
CEIP San Pedro Crisólogo. Pre-primary (3 year olds)

# data[].attributes.subject
CEIP San Pedro Crisólogo. Pre-primary (3 year olds)

# data[].attributes.body
The infants made a very popular cake here. Their teachers taught them how to mix and measure all the ingredients. It was delicious.

# data[].attributes.headline
IES Cerro Viento. English, Yaroslav Kolchin, 1 Bachillerato D

# data[].attributes.subject
IES Cerro Viento. English, Yaroslav Kolchin, 1 Bachillerato D

# data[].attributes.body
English