Cookbook with recipes with national dishes prepared by the participants

1. a
special
cook
book
V E G E T E R I A N R E C I P E S C R E A T E D
B Y P A R T I C I P A N T S O F
' ' R U N F O R Y O U R L I F E ' '
P R O J E C T
A M A R A N T E , P O R T U G A L

2. Greek Dinner
A U T H E N T I C G R E E K R E C I P E S
R U N F O R Y O U R L I F E
A M A R A N T E , P O R T U G A L

3. Barely Rusks (paximadia)
Tomatoes
Feta
Olives
Oregano
Thyme
Salt and pepper
STARTER: DAKOS
INGREDIENTS

4. Spray the
barely
rusks with
water to
moisten.
1
S T E P 3
Grate the tomato with
a vegetable grater (or
the large grate on a
multi-grater) into a
strainer over a bowl
so most of the liquid
drain off. Also cut the
feta cheese in small
cubes.
2
S T E P S T E P
Spread the strained, grated
tomato on the rusk and top
with feta cheese. Sprinkle
with salt and pepper, a
good amount of oregano
and thyme. Them drizzle
with olive oil. You can also
put olives on the side.

5. INGREDIENTS
(6 SERVINGS)
3 tbsp. olive oil
1 medium onion chopped
4 garlic cloves chopped
4 tbsp. chives or scallions chopped and divided
4 tbsp. dill chopped and divided
½ lb. baby spinach
1 cup basmati rice
2 cups vegetable broth can substitute with water
3 tbsp. butter
2 tbsp. lemon juice
½ tbsp. lemon zest
feta cheese to garnish
MAIN: SPANAKORIZO

6. Heat the olive oil in a large
pot over medium-high heat.
Sauté the onions for about
5-7 minutes, or until
translucent. Add the garlic,
2 tablespoons of dill, and 2
tablespoons of chives.
Sauté for another minute or
two.
1
S T E P 3
Add the spinach,
and cook for 3-4
minutes, just until it
wilts down.
2
S T E P S T E P
Add the salt, pepper,
basmati rice, and
vegetable broth and stir.
Bring it to a boil, cover with
a lid, and reduce the heat
to medium-low. Simmer for
20 minutes.

7. Stir in the butter, lemon
juice and zest, and the
remaining dill and chives.
4
S T E P
Garnish with feta
cheese and lemon
wedges. Serve
5
S T E P

8. 500g filo pastry
3 oranges
5 eggs
200g Greek yoghurt
180ml olive oil
100g granulated sugar
1 tablespoon baking powder
Cake
DESSERT: PORTOKALOPITA
INGREDIENTS
(12 SERVINGS)
400g caster sugar
350ml water
1 orange, juiced
1 teaspoon ground cinnamon
Syrup

9. 1
S T E P 3
2
S T E P S T E P
Combine all syrup
ingredients, including the
two orange halves, in a
small saucepan. Bring to
the boil and boil
vigorously for 8 minutes.
Remove from heat and
allow to cool whilst you
make the cake.
Preheat the oven to 180 C /
Gas 4. Lightly grease a
20x30cm (9x13 in) baking tin
with olive oil.Remove the filo
from its packaging. Take each
sheet and roughly tear into
shreds, using your hands.
Tear the filo directly into the
baking tin, and leave to dry a
little while you prepare the
remaining ingredients.
Cut one orange in
half, and slice that
half into very thin
half-moons to
garnish the cake.
Zest and juice the
remaining oranges.

10. 4
S T E P 6
5
S T E P S T E P
Combine the orange juice,
zest, eggs, yoghurt, olive
oil, 100g sugar and baking
powder in a bowl, blender
or food processor. Blend
together on high speed for
a couple of minutes, till
the mixture is frothy.
Pour the orange and egg
mixture over the filo in the
baking tin. Stir together
gently, right in the tin, to
ensure the egg mixture is
evenly distributed.
Decorate the top of the
cake with the thinly sliced
oranges.
Bake for 45 minutes, or
until the top is golden
and the filling set. Once
out of the oven,
immediately pour the
cooled syrup over the
hot cake. Set aside for
at least 1 hour, till most
of the syrup has soaked
in. Slice and serve!

11. ENJOY
YOUR
MEAL
K A L I O R E X I

12. Italian Dinner
R U N F O R Y O U R L I F E
A M A R A N T E , P O R T U G A L

13. flour
fresh brwers yeast
sunflower oil (for frying)
peeled tomatoes
garlic
mozzarella
basil
STARTER: MONTANARA
FRIED PIZZA
INGREDIENTS

14. Prepare the
dough
and let it
rest for 2
hours
1
S T E P 3
Saute garlic
and then mix
in peeled
tomatoes
2
S T E P S T E P
Stuff the dough
with the mix
Fry the dough in
sunflower oil.
Put basil on top

15. INGREDIENTS
rice for risotto
butter
saffron
vegetable cubes
black pepper
5r breadcrumbs
nutmeg
ricota
spinach
MAIN: ARANCINA
LITTLE ORANGE

16. Boil the rice on
low heat Add
butter, saffron,
salt and black
pepper
Let it rest until it
cools down
1
S T E P 3
Cook spinach
Mix in ricotta
Add salt
and pepper
2
S T E P S T E P
Make balls
from the
cooled rice

17. Fill them with
the spinach &
ricota mix
4
S T E P
Roll the balls in
breadcrumbs
Fry the balls
5
S T E P

18. bitter cocoa powder
mascarpone
eggs
savoiardi
sugar
coffee
DESSERT: TIRAMISU
INGREDIENTS

19. 1
S T E P 3
2
S T E P S T E P
Beat the egg
whites
Add sugar
Add
mascarpone
Mix
Dip savoiardi
in espresso
Make
layers
of the mix
and the
savoiardi

20. 4
S T E P 5
S T E P
Add cocoa
on top
Let it rest in
the fridge
for half an
hour

21. ENJOY
YOUR
MEAL
buon appetito

22. Polish Dinner
R U N F O R Y O U R L I F E
A M A R A N T E , P O R T U G A L

23. Oscypek (pronounced Os-tzipeck, Polish plural:
oscypki), rarely Oszczypek, is a smoked cheese
made of salted sheep milk exclusively in the Tatra
Mountains region of Poland. Oscypek is made by an
expert named "baca", a term also denoting a sheep
shepherd in the mountains. The cheese is a
traditional holiday cheese in some European
countries and is often pan fried and served with
cranberry jam on the side. Come to Polish Tatra
mountains and try it!
STARTER: OSCYPEK Z ŻURAWINĄ
CHEESE WITH CRANBERRY
INGREDIENTS

24. Fry it on the
pan
1
S T E P 3
Put a little bit
of cranberry
sauce or jam
2
S T E P S T E P
Enjoy it!

25. INGREDIENTS
MAIN: PIEROGI RUSKIE ZE ŚMIETANĄ
DUMPLINGS WITH ONION&SOUR CREAM
600 g of wheat flour
2 pinches of salt
400 ml of boiled water (use precool one)
60 g of butter
500 g of cottage cheese
500 g of potatoes
approx. 2 teaspoons of salt
1/2 teaspoon of ground herb or black pepper
optional: 1 small onion
Soured cream 12%
Fired onion
DOUGH FOR DUMPLINGS
STUFFING
Serve with

26. Put flour into a
bowl, add salt. Melt
the butter in and
gradually pour it
into the flour, add
water , stir
everything with a
spoon.
.
1
S T E P 3
Combine the
ingredients and
place them on the
floured board. Knead
the dough for about
8-10 minutes until it
is smooth and
flexible.
2
S T E P S T E P
Put the dough into
a bowl, cover with
foil, set aside for
30 minutes.
Meanwhile, start
preparing the
stuffing

27. FILLING
Boil potatoes with salt.
Drain, mash it thoroughly
the potatoes completely,
evaporate.
Crush the curd cheese,
Stir in potatoes, season
with salt and pepper.
Dice the onion (if added)
and sauté in butter or
lard, add to the filling,
mix.
4
S T E P
MODELING
Divide the dumpling
dough into 4 parts, roll
out into pancakes.
Use a small glass to
circle the dough, put
one spoonful of
stuffing on the center
Fold the dough in half
and stick the edges
together carefully.
5
S T E P 6
S T E P
In a large pot, with salt, boil
it and, when it is boiling, put
the first batch of dumplings
After re-boiling,cook the
dumplings until they come to
the surface.
After the dumplings have
left, cook them for about 1.5
minutes
Serve, for example, with
onion glazed in oil or lard, or
with cracklings and thick,
sour cream

28. DESSERT: OWOCE POD KRUSZONKĄ FIT
FRUIT UNDER THE CRUMBLE
INGREDIENTS
200g of flour
100g sugar
150g butter
cranberry ( sour jam)
5 apples
400 g raspberry ( can be frozen )
400 g cherries ( can be frozen )
400 g plumps
5 pears
4 oranges

29. 1
S T E P 3
2
S T E P S T E P
Mix flour with the
sugar and butter in
the bowl.
-Peel all the fruits
and cut them into
medium-sized
cubes
Put the fruits to the baking
tray( you can use other
fruits as well)
-when all the fruits are in,
rip small parts of the pastry,
shape them into circular,
flat elements and put on
top of the fruits till fully
covered
Put the cake to
the heated
owen to 180
degrees and
bake it for 20-
30 minutes

30. ENJOY
YOUR
MEAL
S M A C Z N E G O

31. Portuguese Dinner
R U N F O R Y O U R L I F E
A M A R A N T E , P O R T U G A L

32. Bread
Cheese
Onion
Garlic
Mixed nuts
Bell pepper
Oregano
Pepper
Parsley
STARTER: BROA RECHEADA
STUFFED BREAD
INGREDIENTS

33. Cut the top
of the
bread and
take the
inside out
1
S T E P 3
Chopp all the
ingridients into
small pieses,
mix it and put
it inside the
bread
2
S T E P S T E P
Put into the
owen for 20
minutes on
200 celsius

34. INGREDIENTS
Seitan
Potato
Onion
Garlic
Egg
Olive oil
Salsa
Black pepper
Olive
White wine
MAIN: SEITAN À BRÁS

35. Put choped
onion and
garlick to a
pan with olive
oil and stir fry
1
S T E P 3
Mix the pre-
soacked in
soil sauce
seitan in the
pan
2
S T E P S T E P
Add potato
chips to it
and stir it
for 5
minutes

36. Add the
eggs and
stir it on
low heat
4
S T E P
Season with
olives and
parsley
5
S T E P

37. DESSERT: ALETRIA
CREME BRULEE
INGREDIENTS
Pasta capellini
Milk
Egg
Cinnamon stick
Lemon
Cinnamon powder
Sugar

38. 1
S T E P 3
2
S T E P S T E P
Boil milk,
egg, lemon
peel and
cinnamon
rolls
Add the
pasta and
cook until
it's ready
Let it rest in the
fridge at least
30 minutes then
decorate with
cinnamon
powder

39. ENJOY
YOUR
MEAL
bom apetite

40. Spanish Dinner
R U N F O R Y O U R L I F E
A M A R A N T E , P O R T U G A L

41. STARTER: SALMOREJO
TOMATO SOUP
INGREDIENTS
Tomato
Bread
Garlick
Virgin olive oil
Salt

42. Toast the
bread
1
S T E P 3
Mix the
tomato, the
garlick, salt,
olive oil and
bread in a
blender and
blend it.
2
S T E P S T E P
Add some
toppings
like green
pepper or
boiled egg
(opptional)

43. INGREDIENTS
Potato
Eggs
Onion
Olive oil
Salt
MAIN:TORTILLA DE PATATAS
SPANISH OMELETTE

44. Clean and
peal the
onions and
the potatoes
1
S T E P 3
Cut and fry
the potatoes
and the
onions
separatly
2
S T E P S T E P
Mix togeather the
potatoes and the
onions with
scrambled eggs
then fry it in a pan
both sides of the
tortilla

45. Milk
Egg yolk
Corn flour
Sugar
Lemon peal
Cinnamon
DESSERT: CREMA CATALANA
CREAM FROM CATALUNYA
INGREDIENTS
INGREDIENTS

46. 1
S T E P 3
2
S T E P S T E P
Mix the milk
with the
cinnamon
and the
lemon peal in
a pod and
boil it
Mix all together
and wait until get
cold. Before
serving burn a bit
the sugar on the
surface.
In a bowl mix
the egg yolk
with the corn
flour and sugar

47. ENJOY
YOUR
MEAL
Q U E
A P R O V E C H E !

48. Turkish Dinner
R U N F O R Y O U R L I F E
A M A R A N T E , P O R T U G A L

49. Carrot
Zuccini
Garlick
Turkish yogurth
Salt
Red pepper
Olive oil
Mints for decoration
STARTER: TARATOR
INGREDIENTS

50. Grind the
zuccini and
the carrot
1
S T E P 3
Cook the carrot
and the zuccini in
a pan separetly,
wait till gets cold
and mix with
yogurt and
choped garlick
2
S T E P S T E P
Boil some olive
oil, after boiling
put some red
pepper and pour
on the top

51. INGREDIENTS
Seitan
Red and green pepper
Garlick
Wrap
Parsley
Yogurt
Tomato puree
Olive oil
Piri-piri
Butter
MAIN: BEYTI ROLL

52. Cut seitan and
veggies. Cook in
a pan.
1
S T E P 3
Cut garlick and
parsley. Cook in a
pan. Warm the
wraps on this pan.
2
S T E P S T E P
Put the seitan mix
on wraps and roll
and cut into small
pieces.

53. 4
S T E P
Pour the tomato
puree to the pan
which you used for
parsley and garlic.
Add butter after
tomato puree boils..
5
S T E P
Place the wrap
pieces circular on
a plate and pour
the tomato souce
on top of them.

54. Milk
Flour
Butter
Egg
Vanilia powder
Suger
Pistachio
DESSERT: MILK HALVA
INGREDIENTS

55. 2
S T E P
1
S T E P 3
S T E P
Mix sugar with
the milk and heat
up to melt the
sugar. After that
wait until it's get
cold then ad the
yellow of the egg
In a pod melt
the butter, mix
with the flour
and heat until
it's became
brown
Slowly mix
the two
together
and boil it.

56. 5
S T E P
4
S T E P 6
S T E P
After
boiling it
ad some
vanilla
powder
Put into the
owen for
20min on
200 celsius
At the end
put some
pistachio on
top decorate

57. ENJOY
YOUR
MEAL
afiyet olsun