Virtual Food Party Cook Book

VIRTUAL
FOOD PARTY
RECIPE BOOK
Life Through the Lens
Etwinning Collaboration Project 2016/2017
Recipes from
10 European Countries

Introduction & Dedications
Dear Readers,
We are team of students & teachers across 10 different
countries collaborating and working together on various projects.
In this book we are sharing with you one of the things that unites
us:, our passion for good food in a traditional way!
This book showcases recipes from 10 different countries; dishes
that have been prepared by teachers & students themselves at
home or at school. We are amateurs not expert chefs, but we
put our hearts in our dishes.
We dedicate this book to all those of you who enjoy bringing
people together through good food!
Buon Apetit,
Ms Melanie & Ms Sarah
& The Life Through the Lens Team

Meet the Contributors:
CYPRUS: Ms. Eleni Zanti & Students from Gymnasio Kokkinochoriwn Panou Ioannou
DENMARK: Mrs Katerine Axberg & Students from Grindsted Privatskole
ENGLAND: Ms Sarah Gower & Students from The Observatory School
FRANCE: Mrs Mira Hamrit & Students: from Collège Elsa Triolet
LITHUANIA: Mrs Ruta Krikstopaitiene & Students from Sakiu rajono Kriuku mokykla
MALTA: MS Melanie Cini, Ms. Stephanie Spiteri & Students from St. Thomas More Middle School
POLAND: Mrs Eliza Witańska & Students from ZSO
PORTUGAL: Ms Cristina Domingues & Students from Escola Básica São Domingos
SPAIN: Ms Mirea Ripoll & Students from Escola Pia
TURKEY: Mrs Yasemin Çakıcı & Students from TYSD Middle School

CYPRUS
Καλήν Όρεξη!
(Buon apetit)

Recipes for the Cypriot Team
include 3 full course traditional
dishes.
These are:
1. Soup of the Day: Our traditional egg and lemon soup called
‘Avgolemoni’ made from all of us at school!
2. Main Dish: ‘Kolokasi’ (Taro root), made by Panagiota Kariou
3. Dessert: ‘Mahalepi in rose water’ Μαχαλεπί με τριαντάφυλλο, made
by Andreani Chrysostomou

Ingredients
200 gr cooked rice
500 ml water
1 stock cube
Salt and pepper
2 eggs
Juice of 2 lemons

We add the cooked rice into the boiling water

Squeeze the
lemon juice out
of two lemons.
Beat the two
eggs.

Add the stock
cube, salt and
pepper into the
boiled rice.

Add some boiled water into
the eggs and then
SLOWLY add the eggs into
the casserole.
Add the lemon juice.
Cook at low fire for 15’
until perfection!

Buon apetit!
Enjoy your
soup!

“Kolokasi” aka Taro root
Made by Panagiota Kariou

Ingredients
1 onion
2 tomatos
1 taro root
1 potato
parsley
Olive oil
water
Salt and pepper

Cut everything in
pieces.
Slow cook everything
in water and olive oil
until the final mixture
appears.

Put everything
together
Cook in slow
heat until the
taro root
softens.

“Mahalepi in rose water”
by Andreani Chrysostomou

Ingredients
1 shot of “rose
Cordial”
2 shots of “rose
water”
Water
5 spoons Maize
(powdered starch)

For every spoon of
maize add one cup of
water
Stir in low heat until
mixture has a velvet
texture.

Pour the final mixture into
small bowls
Put in the fridge until it
thickens
Before serving, in each
bowl add 1/2 shot of rose
cordial and 2 shots of
rose water. Add water to
top up the bowl.

Buon Apetite
Enjoy your
dessert!

Group 1
By Jasmin, Alexandra and Laura, Denmark
Roasted pork with parsley sauce- Recipe for 4
people.
Ingredients:
600 g. Of pork in slices
½ tablespoon of salt and pepper
asmin, Alexandra and Laura from Grindsted, Denmark
Home education is a class here in Denmark. In this class we learn
about food, hygiene in the kitchen and how to use all of the
kitchen tools correctly. Today we made the national food of
Denmark roasted pork with parsley sauce. Our teacher gave us
an assignment where we had to make the dish but with a twist.
Normally you would serve this dish with regular boiled potatoes,
but we made French fries and potato pancakes. We also had to
make some type of vegetable dish to go with it, we made
broccoli rice which is graded broccoli that has been cooked on a
pan.
Procedure
1. Take your pork and put it on a grill and then take a
baking sheet and put it under the grill to catch most
of the melted fat from the pork
2. Take your salt and pepper and season the pork
3. Put the pork in a cold oven and turn on the heat to
200 degrees, wait 15 min. And turn it around

Parsley sauce French Fries
Ingredients:
50g butter
½ Litre aof milk
1 tablespoon of flower
Salt to taste
1 dl. Of parsley
1. Melt the butter
2. Stir in the flour until it becomes a paste, and don't stop
stirring
3. Bring it to a boil
4. Put in the milk slowly ( make sure that you bring it to a
boil every time you put the milk in )
5. Season it with salt
6. Put the parsley in
Ingredients:
5 potatoes
3 dl oil
1/2 teaspoon of pepper
½ teaspoon of salt
1/2 tablespoon of paprika
1. wash your potatoes and peel them
2. when you have peeled them you cut them into slices
about the size of a regular french frie
3. take some oil and drizzle it on the French fries, take
your salt and peber and mix it with the oil
4. heat the oil on a pan, when the oil is hot you take your
french fries into the hot oil and stir them around a bit
5. after you stirred your French fries around you take
your paprika and season it

Broccoli rice Potato pancakes
Ingredients
1 Broccoli
1 teaspoon salt
1 teaspoon peber
1. Wash the broccoli
2. Grade the broccoli into a bowl
3. season the broccoli with salt and pepper
4. cook the broccoli on a pan until it browns
Ingredients:
4 potatoes, 1 teaspoon of salt, ½ teaspoon of pepper, Olive oil
Procedure
1. Grade the potatoes
2. Season the graded potatos with salt and pepper
3. Put the potatoes on a baking sheet and form them like a
patty
4. Brush the patties with olive oil and put them in the oven
200 degrees
5. Take them out after 30 min.

Group 2
Maria, Amalie and Camilla J
Roasted pork with
parsley sauce- 4 people
This is what you will need:
Pork
Pepper og salt
This is how make it:
Apply salt, pepper and put onto a roasting pan with a jelly roll pan
under, to catch the fat. Put into the oven with 200 degrees for
15 minutes on each side and take out it may need some more/
less depending on the thickness of your pork
Shredded carrots with Apple:
150 gram White cabbage
150 gram carrot
150 gr
am parsnip
30 gram walnut
1/4 LEMON juice
Salt og pepper
2 tabelspoons of cidervinegar
1 Apple
This is how you make it:
Peal your white cabbage carrot parsnip and shrewd into the bowl . Cut the
apples in squares and but them into the bowl. Apply the sauces in the bowl and
mix, and you are done.
Parsely sauce
You need:
3 tbl. flour
1/4 litre milk
25 gram parsley
25 gram butter
Get a saucepan put 25 grams of butter into the pan. When
the butter is Melted, put one tablespoon of flour into the
sauce pan. stir again and put one more tablespoon in, slowly
stir and add your milk. keep stirring until you get your
texture, if you don't you might need to add the last flour.
When you have your texture add the parsley and stir it in and
take off heat and serve.
Potatoes:
The things you will need: 300 gram potatoes, Paprika, salt
and Pepper, Olive oil
This is how you make it:
Peel your potatoes and cut down the potato but not all the
way throw. Put the potatoes in a roasting dish and apply oil
salt pepper and paprika. Set into the oven for 180 degrees
for 40 minutes.

Group 3: Per, Lukas, Rasmus P Group 4: Mikkel, Eimantas, Benjamin
6 slices of fried pork
5 or 6 potatoes
some seasoning
you decide yourself if
you want to make
salad
Boiled potatoes: you need to put water in about three
fourths of the pot, then you add the 5 or 6 potatoes.
We put rosemary in to give it more taste.
Salad: fried apples, chopped cabbage, chopped carrots,
a little broccoli and walnuts and hazelnuts. It is Also
seasoned with thyme, rosemary, basil and black pepper.
After you got all that you need your going to mix it all
together.
Fried pork: First you need to get a roasting pan and a
grate, then you need to get your meat and put salt on
it. After you did that you need to put the grate on the
roasting pan, then you need to put the meat on the
grate and put it in the oven in about 30 minutes.
Parsley sauce: ours got ruined so we didn’t make it.
Fried pork with potatoes
6 lumps of pork
3 potatoes (300 grams)
A little more than 1 tablespoon of coarse salt
Pepper
First separate the meat. Then distribute a
tablespoon coarse salt on each side (half af
tablespoon on each side). Put a little pepper on.
Peel the skin of the potatoes, and cut them
into slices. Then put salt on them.
Fry the pork and potatoes on separate pans.
The pork you fry, 5 minutes on each side. The
potatoes you give 30 minutes.
Serve with vegetables if you want

Madeleines
Ingredients
You need 125g sugar powder. You need 4 eggs. You
need 125g flour. You need 125g butter and a little for
the little moulds. You need 1 teaspoon of orange or
vanillia flavour.
Preparation
First,you must heat oven to 180C . You must melt the
butter in a saucepan.
Then, you must add the sugar powder in a bowl, break
the eggs and whip to make as much foam as possible..
Add the flour and the butter and whip.
Then add the flavour. Butter the mould. Fill mould 2/3
only. Put halfway up in oven and leave to bake 15
minutes only.

Gratin
Dauphinois
Ingredients
You need 1500 grams of potatoes .
You need 50 cl of whipped cream .
You need 50 cl of milk .
You need some salt and pepper . You need grated
cheese
Preparation
First , you must heat oven to 150 degres . Peel
potatoes , wash and cut them into
thin slices . Place layers of potatoes in the bottom
of the plate . Cover them with whipped cream .
Add salt and pepper . Pour the milk and grated
cheese on top of all . Bake during 1 h 30 .
Serve this as soon as possible.

Lithuanian
donuts
Ingredients:
● 250 ml of sour cream;
● 600-700 gr of flour;
● 100 gr of sugar;
● 3 eggs
● 1 tea spoon of baking powder
● some icing sugar.
● Oil for the cooking

The eggs are beaten with the
sugar. Baking powder is mixed
with sour cream and pour into
the egg batter. Make a soft
dough. The dough is covered and
left for 15-20 min. To stand.

Sprinkle over the flour table
surface. Roll out the dough to a
0.3-0.5 cm thick sheet. Cut into
2-2.5 cm wide strips. Make a
notch 3 cm in length in the middle
of the strips and reinsert one
end of the strip (similarly if you
like to make a knot).

Doughnuts are baking in the boiling
oil until they become yellow.
Cooked donuts are placed on a
paper towel which absorbs waste
oil.

Sprinkle daunts with the icing
sugar.
Bon appetit! - Gero apetito! or
Skanaus!

Oven-baked
Seabream
By Ms Melanie Cini
Ingredients
● 1 seabream of about 250 grms per person (cleaned
and descaled)
● Bread crumbs
● Chopped garlic, thyme & parsely
● Olive oil
● Seasonal vegetables (we used carrots and brussel
sprouts)
● 1 small lemon cut in slices.
Preparation
1. Chop and boil vegetables until cooked yet firm.. In the
meantime mix herbs and breadcrumbs, with garlic and
olive oil.,
2. Stuff the belly of the fish with the breadcrumb
mixture.
3. Wrap the fish in oven proof paper, top wth lemon
wedges.. In another dish put the boiled vegetables.
Cook on 220degrees celcius for about 15- 25 minutes.

Baked
Macaroni
By Ylenia Chircop
Ingredients
● One onion chopped into small pieces
● 2 cloves garlic
● Tomato juice
● One tablespoon of curry
● One teaspoon of salt
● Pepper (pinch)
● 2 eggs beaten
● 1 packet of macaroni
● 3 tablespoons of Parmeggiano
● 1 tablespoon of vegetable oil
● 500g minced beef
Preparation
In a frying pan fry the onions and the garlic in the oil. Once the onion
turns brown, add the minced beef, stir regularly and after about 5 mins
pour the tomato juice and mix well. Add the curry,pepper and salt. Leave
the sauce on low temperature in the meantime prepare a pan filled with
water and put it on medium heat until it boils. In a small bowl whisk the
eggs with the Parmeggiano. When the water boils, put the pasta until it is
medium cooked. Once the pasta is ready, put it in the stainer and leave it
draining for few minutes. Put the pasta in a big bowl, add the sauce and
the whisked eggs and stir the mixing. Finally put the mixture in a big dish.
Put the dish in a preheated oven, leave it for about 30 mins and enjoy !

Ingredients
● Filletted lampuki (dolphin fish - not actual dolphin! )
● Flour to dip in.
● Milk to dip in.
● Oil for frying
● Maltese ġbejna or goat’s cheese.
● Sundried tomatoes & lemon wedges.
Preparation
1. Prepare sundried tomatoes, lettuce, cheeslets, olives
and lemons in serving dish/plate.
2. Coat fish in milk and then flour. Lightly fry fish in oil
until crispy.
3. Serve & enjoy :)
Lightly Fried
Lampuki

Biskuttini
tar-Raħal
By Martina Cilia Debono
Recipe:
l 400g plain flour
l 400g sugar
l 3 eggs
l little baking powder
l Few cloves
l Grated lemon rind
Mix sugar and 1 egg together, then mix the second
one until mixture looks creamy. Finally mix the
third egg stirring well.
Add flour and grated lemon rind into sugar and
egg mixture.
Leave to rest for 15 minutes.
Divide and make mixture into small balls., baking
them in the oven on moderate temperature.

Christmas
Log
by Anneke Schembri
Ingredients
● 2 Packets Plain Biscuits
● 1 Can sweetened condensed milk
● 1 Bar Cooking Chocolate
● Walnuts and nuts of your choice
● Candied Peel
● Cherries
Preparation
1. Crush the biscuits in a bowl,
2. Add the all the nuts, candied peel and cherries
along with the sweetened condensed milk.
3. Knead well & put the mixture in the shape of a
log.
4. Refrigerate for an hour or two. In the
meantime melt the cooking chocolate along with
the butter. Cover log with chocolate, decorate.

Ingredients: Chopped Tomatoes, tomato paste, onions, garlic, spaghetti,
rabbit seasoning, curry, bayleaves, one chopped rabbit from the
butchers’, potatoes, carrots, frozen peas.
Method:
Cook the sliced onion and chopped garlic cloves with a tiny bit of
curry.
Once that is done add the rabbit pieces, let them pan-fry on low heat
till it’s cooked.
Add chopped tomatoes , 2 table spoons of tomato paste and a bay
leaf. Add some water to dilute.
While the rabbit is being cooked, chop potatoes and carrots into cubes,
boil in a large pan for a couple of minutes, depending on the size of the
vegetables. As soon as they’re almost cooked, add some frozen peas.
Once everything is cooked through, add the vegetables to the rabbit
and serve!
Rabbit
Spaghetti
By Emily Sare’

Ingredients: 200g left over bread, 25g wholemeal flour,
250g mixed dried fruit, 225 ml skimmed milk, 75ml apple
or pear juice, 1 egg white, 40g reduced fat margarine, 1
tablespoon caster sugar ½ teaspoon cinnamon, ½ teaspoon
mixed spice, zest of a lemon (optional), 12-24 cup cases.
Method:
1. Tear the bread into pieces and place in a large bowl.
2. Add the flour, spices, sugar and mixed fruit. Also
add the lemon peel if using.
3. Add the egg and mix to combine. Then add the milk
and fruit juice. Stir everything toether to make a
fiarly soggy mixture.
4. Melt the margarine and add to the bread mixture.
Stir in.
5. Poour the mixture into the cup cases.
6. Bak in the oven at 200°C for 20 minutes.
7. When the bread pudding muffins are done, take out
of the oven and leave to cool.
Healthy Bread
Pudding Muffins
By Ms. Stephanie Spiteri &
Students

Polish “Schabowy”, a very popular every day dish by Wiktoria
Pound the chop until it's flat.
Sprinkle salt and pepper on each side.
Put flour,a raw, mixed egg and roll
crumbs each on a separate plate.
Sop the chops in all plates in order
(flour, egg, crumbs).
Fry the chops on a frying pan. Use
some oil.
Sprinkle it with dill.
Serve with boiled potatoes.

Polish “Gołąbki” by Weronika
Ingredients:
- 1 head cabbage
- 500g ground pork
- 200g cooked rice
- 1 large onion
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic
- 1 teaspoon majoram
- 2 cans crushed tomatoes
- 1 can tomato sauce
Cut 12 large leaves off of cabbage head, cover leaves with boiling water,
let stand until leaves are limp (2-3 minutes) then drain.
Mix pork, salt, pepper, garlic and cooked rice.
Put 1-4 tablespoons (depending on size of leaf) of meat mixture
in center of each leaf; tuck in sides and roll to cover meat.
Sprinkle the remaining teaspoons of marjoram into the tomato sauce
before pouring it over the golabki and tomatoes. Bake covered at 350
for 2 hours.
Enjoy your meal!

Armenian “Paxlava” by Hripsime
1 eggs
50 grams unsalted butter
½ cups granulated white sugar
1 cup sour cream
3 cups all-purpose flour
¼ teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
300 grams unsalted butter
2 cans dulce de leche
1 teaspoon vanilla extract
2 tablespoons rum
Cake
Chocolate shavings

Ukrainian Pasties by Anastasiya
Minced meat 0,5 kg
For minced meat:
1 onion
Salt, pepper
1 cup of cold water
Dough:1 kg of flour
500 g of kefir
1 teaspoon of salt
Fry in plenty of oil.

Pastel de Nata
Delicious ;)
Pastry:
2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
2 tablespoons granulated sugar
10 tablespoons chilled unsalted butter, cut into 1/4
inch cubes
5 -7 tablespoons ice water
Custard:
1 tablespoon corn starch “Maizena”
1 1⁄2 cups heavy cream
1 cup granulated sugar
6 egg yolks

Arroz doce-
sweet Rice
yummy!
● 2 cups water
● white rice
● 2 cups hot milk (whole is best)
● 1 cup sugar
● 1 fresh lemon rind (use a vegetable peeler)
Bring water to a boil in medium saucepan.
1. Add rice and cover, simmering for 20 minutes.
2. Add milk, sugar and lemon rind, stirring constantly until
thickened to oatmeal consistency, about 15-20 minutes.
3. It will also thicken a bit more while cooling.
4. Pour into one large serving plate and remove lemon rind.
5. Spread flat and allow to cool on wire rack.
6. You can be decorative with cinnamon by pinching a bit
between your fingers and place while your hand is no
more than an inch away from the rice (criss cross
patterns are traditional), or you can just dust the entire
top with the cinnamon.
7. Serve at room temp, but refrigerate uneaten portion.

Cozido à
Portuguesa
Ingredients & Method:
(boil everything together, but the meats separated from the
vegetables)
stewing beef (whole piece not cut up stew meat)
pork ribs, pork hock, pork snout, pork tail, pork ear
pork neck bones, chicken
morcela sausage (a Portuguese blood sausage)
chourico sausage (the Portuguese equivalent to chorizo)
salpicao sausage (a Portugese sausage)
farinheira sausage (a Portuguese mealy sausage)
lean unsmoked bacon slab, in one piece
Turnips, potatoes, white cabbage
carrots, scraped
collard greens
White rice (optional, separated from the rest)

Canneloni
Cannelloni
By Ivette, Lucia, Txell & Ada
Ingredients:
Pasta
Oregano
Pork or chicken
Onion
cheese
Mix the veal’s meat, chicken’s meat and pork’s meat in a frying
pan or a saucepan whit oil, onion and some oregano until the
meat is done, then use the grinder to cut up the meat but
before take the bones. When you have the meat introduce it in
the cannelloni’s pasta, boiled before in a pan.
We have cannelloni’s pasta with the meat inside. Now we have to
introduce cannellonis into the oven with bechamel’s sauce
aproximately at 180° for a half an hour to cook au gratin with
cheese.

Bull de Tonyina
(Tuna’s Gut)
By Roger, Unai & David
INGREDIENTS
600 g of boiled tuna dried
-Salt
-150 g of potatoes
-”bitxo”
-100g of white jewis
-For the Minced:
-60 boiled snails "cristians"
·Pulp of 4 peppers
-Olive oil
·40g of peeled and toasted almonds
·4 grains of garlic

We clean the tuna’s gut Then we cut it, we
let it soaking all the night, later we make a
minced with the pepper, almonds and the
garlics and bread with oil. We put the fire
and we put all in the pot, when the water
starts boiling we add the cleaned tuna and
the “bitxo”. When the bull is cooked we add
the peeled potatoes and the snails. When the
potatoes are coocked we add the boiled
jewis. We rework a little bit and we let it
boil a few more minutes. Two minutes later
the plate will be finished!

Panellets
By Joana, Eire, Daniela &
Mireia
Ingredients
Ground almond, 1/4 de kg
. Sugar glass, 1/4 de kg
. Potatoes,the same amount
. Pinion, a bunch
. One lemon
.One egg

Panallets are a small desert from Catalonia, Valencia,
Aragón and Baleares, that get prepared for “Todos
los Santos”. In Aragón and Catalonia it’s called
Castañada. It’s celebrated on 31st October
They are sweets with a fluffy texture and covered
by an egg white and pinions, that bake and get a
shinny look. The mass is made of ground almond, egg,
sugar and lemon peel.
Here, bring you a series of varied recipes so that
you can make at home a rich Panellet.

T
To prepare these panallets of pine nuts we will cook the potatoes, peeled or
unpeeled. You can do it any way you like, we recommend that the biscuits in the
microwave do not absorb water. Another good way to cook potatoes is
steamed,
doctors and nutritionists recommend eating cooked foods in this way as they
lose very few nutrients and properties that are good for us. Once cooked let
cool, and without the skin we will crush it into a bowl turning it into a kind of
puree.
When you have made the mashed potato we throw the ground almond, the sugar
glass and the grated skin of a lemon. The glass sugar is obtained from crushing
the normal white sugar that we usually have at home. It is already possible to find
it in the supermarket in this way, but we can do it ourselves at home with the
help of a good chopper. Let's mix all the ingredients, first with a fork and
gradually we knead with the hands until obtaining a homogeneous mass and soft
texture.
With this mass we form a ball that we cover with transparent paper and we
leave rest one hour in the refrigerator. The film or transparent paper should
never be missing in our kitchen, thanks to its properties allows us to conserve
the food so that they last us several days in the refrigerator without being
damaged. We can also use it in some recipes. When taking the ball out of the
refrigerator we are taking lots of dough and forming balls of the same size. We
beat the egg in a bowl and in another we put the pine nuts.

Galician Octopus
(Marinated Octopus)
By Mario, Martí, Maria
& Cristian
Ingredients:
-1 octopus
-4 potatoes
- extra virgin olive oil
-salt
-paprika sweet and spicy

Heat the water in a pan. When the water boils. We
must take the Octopus head and put it and out of
boiling water 3 times.Of this way will get that is stiff
and not is you drop the skin during the cooking.
Put the octopus in the water boilling during 40
minutes from the moment in that start to boil the
water again. Let sit for 4 minutes in the cooking
water. Drain well.
Washing the potatoes, cut them in half, and boil for
20 minutes. Also it can cook in the same water of
cooking of the Octopus, but in such case, would be
dyed by the water of the Octopus. Peel the potatoes
and cut them into 4.
Cut the Octopus with kitchen shears into pieces of
1-2 cm. Serve with potatoes in wooden plates. Water
with a splash of olive oil, sprinkle with paprika and
season with Maldon salt.

Meringue
By Mònica, Marina,
Alba & Noor
Ingredients
-4 egg white. -
-pinch of fine salt. -.
-250 grams of ground sugar.
-1 Teaspoon vanilla extract.
-125g of water.

Put the eggs white and the salt in a boul and mix
them well still it’s an homogenous mixture.
2.-In another bowl add the 250g of sugar and add
the 125g of water and stir it slowly.
-Introduce the teaspoon of vanilla extract in the
boul of the eggs white and stir until it became
foamy. The color of the mixture must be a light
color, white.
The mixture of the sugar and the water, we have
to cook it simmer.
- When it arrives to 120ºC, it boils and we have to
kick off or the sugar will burn, so kick it off.
Slowly we mix the two bowls.
-While we are mixing it the meringue would take
shape.
- The mixture you colocate it in a pastry bag, for
have shape when you put it in a muffin wrap.

In our town, we have a party
called ‘Merengada’. Is a party that
start with a huge cake of
meringue hanging from a balcony.
And when they throw it, the war
begins! Consists of throwing
meringue, to finish white!

Spanish Fried Fish
(Pescaito Frito)
By Marcos, Juan, Gisela &
Gonzalo
1.5 Kg between anchovies, whiting,
pelayas, squid, squid, small
roosters, whiting
150 gr wheat flour or chickpeas
1 on yeast
1 lemon
1/2 liter olive oil
6 garlic cloves
Salt

1. First, we have to clean well the fish, and
we make salty.
2. Second, in a plate, we mix the flour and
the leavening and we coat in batter with the
fish in the flour.
3. We fry in a frying pan with a lot of olive
oil well hot, in which the whole garlic is
made.
4. When the fishes are golden brown (3min.
max of fry-up), they are removed and
placed in a fountain, on a paper napkin.

Spanish
Omelette
By Alex, Joan, Guillem &
Ruben
Ingredients:
● 1/2 cup olive oil
● 1/2 pound potatoes, thinly sliced
● salt and pepper to taste
● 1 large onion, thinly sliced
● 4 eggs
● salt and pepper to taste
● 2 tomatoes - peeled, seeded, and
coarsely chopped
● 2 green onions, chopped

PREPARATION:
1. We take two eggs from the fridge, and we
broke the eggs on a plate.
2. 2. We put the pan on the fire, we add some
oil and we heat it.
3. 3. We beat the eggs.
4. After beating the eggs we add it on the pan and
we put a little bit of salt.
5. 5. The egg is going to expand in the pan.
6. 6. We will wait for about 15m. Then, we will
turn over the omelette
7. 7. And finally we’ll have an amazing omelett!

TURKEY
AFİYET OLSUN!
(Enjoy your meal)

Menemen
By Tolga Acar /TYSD School
Ingredients
● 3 eggs
● 1 onion
● 2 green peppers
● 4 tomatoes
● 3 spoon of olive oil
● Salt, black pepper,cumin and chilli pepper
Preparation
1. Put the olive oil into a frying pan and heat. Cut
the onion and green peppers and add to pan.Fry
them for 2 minutes.
2. Peel the tomatoes and dice them. Pour them into
the mixture and mix for 5 minutes untill the
liquid reduce.
3. Then put the spices and salt.Finally crack the
egss into the mixture and cook it for 3 minutes
on a low heat

Gelin Çantası
(dessert)
By Duygu Kutlu,Sıla Sarıca And İrem
Orhan /TYSD School
Ingredients
One water glass of milk 1 egg
Half tea glass of oil 1 tea glass of sugar
1 tea glass of sugar 2 spoon of cocoa
1 and half water glass of flour 1 packet of vanilla
1 packet of baking powder
For putting inside it
2 packets of creme chantily
2 glass of milk
coconut
Preparation
● Crack the egg ,add milk,sugar,oil into a mixing bowl and mix them for 3
minutes.
● Sift the flour and cocoa into this mixture and stir ,then put baking powder
and vanilla ,mix 2 minutes .Get a liquid dough for pancakes.
● Take a frying pan and heat in on a low temperature. Pour the dough with
a spoon. It will be a thin circle dough.You can cook four pieces at the
same time.
● Mix the milk and creme chantily and put into fridge to cool it.
● Take one pancake and put creme chantily in it and fold it two. Cover it
with coconut and put the service plate

Bulgur
Pilaf
By Gökberk İldeş
/TYSD School
Ingredients
● 1 onion (middle)
● 2 green peppers
● 4 tomatoes
● butter
● 1 water glass of bulgur
● 1 glass of hot water
● Salt, black pepper
Preparation
1. Dice the onion ,green peppers and tomatoes
2. Put some butter into a pot and melt it.Then add onion,
pepper,stir for 3 minutes .After that add the tomatoes
and stir
3. A few minutes later add the bulgur and stir 2
minutes,pour the hot water on it.Put salt, black pepper
then close its cover.Cook it 25 minutes until the bulgur
soften.
4. Serve warm .

Potato Salad
By Merve Bozyurt /TYSD
School
Ingredients
Seven potatoes of medium Lettuce
1 Lemon 2 eggs
A few green onion A pinch of salt, black pepper
A pich of parsley Corn
3 spoons of olive oil
Preparation
First ,boil the potatoes and eggs in different pots and peel them and
dice.Take them into a big bowl .Then cut the lettuce ,green onions and
parsley , add them to potatoes and eggs. Finally add olive oil,salt
,lemon juice and black pepper ,corn in it. Blend them and serve .
(It is a type of vegetable salad ,it is lifesaving if you have no time .)

Full English
Breakfast
By The Observatory School
Cook the sausages. The sausages take the longest to cook
(approximately 12 minutes), so it's best to start cooking
them first. Place them in the pan with some preheated
vegetable oil. Turn the sausages regularly.
Cook the mushrooms. Firstly, clean the mushrooms, but do
not wash them. Then slice the mushrooms and add them to
a separate pan with some preheated vegetable oil. Toss and
stir the mushrooms over gentle heat for 5 minutes, then
put them on a warm plate.
Cook the bacon. In the same pan that the sausages have
been cooking in, place the rashers of bacon in to cook.
Turn them every minute or so.
Cook the baked beans. Put the baked beans into a
saucepan on the stove and stir over gentle heat.
Cook the eggs. Whilst you keep turning the bacon and
sausages and stirring the beans, crack two eggs into a
separate pan. Pour some oil on the eggs. Once the yolks
have gone opaque, the eggs are done, thus signalling that the
rest of the ingredients are cooked as well.
Serve. Place all the ingredients on a large plate and enjoy!

Sausage, Mash and
Onion Gravy
Cook the sausages. The sausages take the longest to cook.
Place them in the pan with some preheated vegetable oil.
Turn the sausages regularly until cooked.
Cook the potatoes. Peel and chop the potatoes and cook in
a pan of water until cooked. Drain the water, mash until
smooth adding milk and butter, season with salt and black
pepper.
Making the gravy. Peel and finely slice the onions, cook in a
pan slowly for about 20 minutes or until soft, add vinegar,
butter and a stock cube with a little flour and some water,
simmer until the gravy has thickened

Fresh Fruit
Kebabs
Ingredients
Apples
Grapes
Strawberries
Raspberries
Melon
Satsumas
Lemon juice
Skewers
Preparation
Cut your apple into chunks and mix with lemon juice so
the apple doesn't go brown.
Cut your melon into chunks.
Take the leaf tops off your strawberries.
Peel your satsuma and break into segments.
Then with your raspberries and grapes
put your fruit onto the skewers

We hope that
THE END
of this book
Brings you
NEW BEGINNINGS,
FRIENDSHIPS
& EXPERIENCES.

Virtual Food Party Cook Book

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