Presentació Projecte Comènius ins. Antoni Torroja

1. FIT FOR EUROPE

2. MENU STARTERS seafood salad (catalan) cold borsch (polish) asparagus salad (german) MAIN “ Paella” (seafood rice) (catalan) cabbage rolls (polish) duck with potatos (german) DESERTS catalan cream (catalan) cheescake (polish) mousse of chocolate (german)

3. RECIPE BOOK

4. Starters

5. SEAFOOD SALAD INGREDIENTS: Lettuce, tomatoes, Zea mays a tuna in oil, some slices of moixama a anchovies, cheese, olive oil, balsamic vinegar and salt. PREPARATION: Wash and cut the lettuce Cut the tomatoes into cubes and add Put the diced cheese and Zea mays Add the tuna, anchovies and the moixama Let the vinaigrette with the oil, vinegar, salt and half the tomatoes. With this patch the salad.

6. COLD BORSCH INGREDIENTS: 8 cups cold buttermilk 1 medium cucumber (boiled) 3 medium beets ( boiled, peeled) 2 eggs (hard-boiled, peeled) 1 tablespoon fresh dill (chopped) salt and pepper PREPARATION: Its preparation starts with young beets being chopped and boiled, together with their leaves. After cooling them down, the soup is mixed with buttermilk. Typically, raw boiled and chopped vegetables such as cucumber and dill. Chopped, hard-boiled eggs are often added. The soup has a rich pink color.

7. ASPARAGUS SALAD INGREDIENTS: 400g Asparagus 2 Eggs 4 Tomatos 1 Onion 20g Butter 3 ts Oel 1 teas Mustard PREPARATION: Asparagus into pieces and boil in salted water with a bit of butter and a pinch of sugar. Chopped eggs and tomatoes at the drained asparagus give. All other ingredients in a marinade and stir very fine taste. Marinade fold into the salad and let kühlgestellt traverse.

8. Main courses

9. “PAELLA” INGREDIENTS FOR 4 PEOPLE 1 medium chicken 1 medium rabbit 2 medium ripe chopped tomatoes 165 grs. wide green bean 130 grs. large white lima beans 1 level teaspoon of saffron 8 cups of hot water olive oil Level teaspoon of sweet red paprika

10. First, heat the oil and when it is hot enough, add the rabbit and chicken and fry unitl lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge. spanish paella in pan Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high. It takes about 20 minutes for the paella rice to cook. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.

11. INGREDIENTS: 1 cabbage 75 dg meat (combination beef and pork) 1 small onion 2 eggs tomato concentrate rice oil salt, pepper CABBAGE ROLLS

12. PREPARATION: Put cabbage to salted cold water. Cook until boiling. Take out. Remove leaves slowly to do not break them. Wash rice in cold water and then cook. To the bowl put meat, add salt and peeper, fried, chopped onions, eggs, salt and pepper. Mix all ingredients well. After that take one cabbage leaves and put meat on it, then wrap well. In the bottom of the pot put broken cabbage leaves, then on it wraps and again broken leaves. Cook for one hour. In the end of the cooking add to the sauce tomato concentrate. Gołąbki serve with bread or potatoes.

13. INGREDIENTS: 1 Duck 1 Appel 1 Onion 200ml Chicken Stock 1p Salt 30mg Brandy 400g Potatos PREPARATION: Prepare the duck with salt and pepper and tie. Omit butter and cook the duck at 220 degrees in a roasting pan with the butter in the oven. The duck, turning and basting frequently. After about 70 minutes to take the duck from the oven and keep warm. DUCK WITH POTATOES

14. Deserts

15. CATALAN CREAM INGREDIENTS: 1 cup sugar 4 egg yolks 1 tbsp cornstarch 1 stick cinnamon grated rind of 1 lemon 2 cups milk PREPARATION: In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy. Add the cinnamon stick and grated lemon rind. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.

16. CHEESCAKE INGREDIENTS: 0.5 brick of margarine 0.5 cup of sugar 0.5 cup of flour 0.5 cup of potato flour 1 egg 0.5 baking powder 1 kg of cheese 2 cups of sugar 1 margarine 8 eggs 1 tablespoon of potato 1 tablespoon of baking powder 1 vanilla sugar flavoring oils

17. Crumbly: Grate margarine and sugar together, add the remaining dough ingredients, and stir well. Butter the dough pan and sprinkle with bread crumbs. Beat the remaining egg whites from the 8 eggs into a stiff foam. Cheese filling: grate the margarine, adding the egg yolks, two spoons of cheese. Add some sugar and grate well. Add the egg foam, potato flour, baking powder, vanilla sugar, and flavor oils. Add the dried nuts and fruits.

18. INGREDIENTS: 200g Milk Chocolat 3 Eggs 40g Sugar 150ml Cream Brandy Eggnog PREPARATION: Chocolate in a bowl, which is in a pot of warm water dissolve. 3 egg yolks with vanilla sugar until fluffy. Egg whites with lemon juice to egg whites until stiff. Whip cream. In the first egg mass stir the somewhat cooled chocolate mixture, then the whipped cream and then gently stir in the beaten egg whites. Refrigerate at least 2 hours. MOUSSE AU CHOCOLAT

19. Food for special occasions !

20. PANELLETS This type of food is eaten in Autumn, All Saints Day, and in some countries is called Halloween. It's traditional that grandparents give them to their grandchildren. Normaly people do it at home with all the family.

21. LA MONA One of the Easter traditions in Catalonia is that on Easter Sunday the Godfather gives his Godchild "La Mona". Easter usually falls at the end of March, beginning of April. Chocolate sculptures representing Disney characters, football idols, etc. Most of the cakes and sculptures are decorated with coloured feathers, chocolate eggs, fluffy chicks, etc.

22. COMMON CARP In Poland and other countries of central and Eastern Europe the Carp is a traditional Christmas meal. It is fried and it's one of the main dishes.

23. BORSCH It’s a traditional Christmas meal too. The basic Polish borsch recipe includes red beetroot, onions, garlic and other vegetables such as carrots and celery or root parsley. The ingredients are cooked for some time together to produce kind of clear broth. It can drink or eat like a soup.

24. MAKE PASTA FOR THE DUMPLINGS Mix meat, onion slices and salt and pepper and knead with your hands Roll out dough, not too thin. Use a large round cookie cutter, glass or small bowl to make rounds. Scraps can be rerolled. Mount a spoon of filling in the center of each round. Dot each with a little butter. Fold two opposite sides up and pinch to seal. Pinch open ends to seal, then pull around and pinch ends to form a round dumpling. Spray steaming baskets with non-stick spray, place Manti, spacing apart so they don't touch, in baskets and steam for about 40 minutes. Pile Manti on platter, dotting with butter so they don't stick together.