A

WANDERIN THE

WORLDSPICES

CAP APR Lycée des métiers Louis Blériot, (TRAPPES)Zespół Szkół Nr 2 im. Księcia Pawła Karola Sanguszki w Lubartowie, Lubartów (POLOGNE)

Zespół Szkół Zawodowych Nr 2, Dęblin (POLOGNE)IPSSAR Costaggini, Rieti (ITALIE)

ÇATALAĞZI ÇOK PROGRAMLI LİSESİ ÇATALAĞZI , ZONGULDAK (TURQUIE)Scoala cu clasele I-VIII "Lucian Blaga", Satu Mare (ROUMANIE)

JAMS

APPLES AND ROSE HIPS JAM

Ingredients

0,75kg of apples

0,25 kg of rose hips (red but not fully ripe)0,50kg of sugar

Directions

Wash and peel the apples, cut each one into four pieces and cut out the cores. Wash rose hips, remove the remains of flowers. Cut each one into two parts. Use a tea spoon to cut out the seeds. Rinse them. Cook the apples with sugar, add a little water, add rose hips and simmer together.Stir while cooking. Put hot jam into jars.

Cucumber, Vanilla, gingerIngredients

Cucumber 0,5kgSugar 0,35kg

Fresh ginger 0,08kgVanilla 1 pod

Directions

Peel the cucumber and the ginger.

Cut the cucumber in half and take off the seeds.

Cut into pieces and put into bowl.

Sprinkle with sugar and put into the fridge for 12 hours.

Put into a saucepan and cook and stir for 1 hour.

When the jam is stiff put into jar.

Onion and orange jam

Ingredients 1.2 kg of oranges 800g of onions700 gr of sugar250 ml of vinegarchilli peppers and salt

Directions

Dice the oranges and start cooking; add the chopped onions and the chilli pepper. Cook for 45 minutes, then add the salt, the sugar, the vinegar and cook for another 60 minutes.This jam can be eaten with cheese.

Pears, peppers and saffron jam

Ingredients

1 kg of pears           2 peppers500 gr of sugar 1 lemon1 cup of water 

DirectionsCook the diced pears with the juice of lemon, the peppers and the water, whisk the fruit, add the sugar and continue the cooking. When the jam is ready add the saffron and cook for 5 minutes, stir constantly.

Hot Mustard Fruit

Ingredients

1/4 cup melted butter 1/2 cup light brown sugar 2 tablespoons brown mustard 1 teaspoon dry mustard 1 (1 lb) can peach slices (well drained) 1 (13 ounce) can pineapple chunks (well drained) 2 large bananas, peeled and sliced in 1 inch chunks (medium ripe)

Directions

Preheat the oven to 325 F. degrees. In a small bowl combine butter, sugar and mustards. Reserve 1/4 cup for topping. In a shallow casserole, combine fruits with remaining butter mixture. Toss lightly then top with reserved butter mixture. Bake uncovered for 40 minutes. Serve warm.

Oranges and aniseed.Ingredients

0,5 kg of organic oranges0,3 kg of sugar2 aniseeds0,03 dl of water1 stick of cinnamon

DirectionsWash and dry the oranges.Peel the oranges.Take off the zest.Slices the oranges and cut into small pieces.Put into a saucepan and add water and cook for 30 minutes.Add sugar and aniseed.Cook for 1 hour.Take off the aniseed and put into small jars.

PEAR AND CLOVE JAM

Ingredients

Pears 2kgSugar 1kg1 lemon3 cloves

Directions

PEEL THE PEARS CUT THE PEARS ADD 1 LEMON JUICE ADD THE SUGAR AND THE CLOVE COOK ALL THE INGREDIENTS FOR ONE HOUR TAKE OFF THE CLOVE AND PUT INTO SMALL JARS

Ingredients

225 gr. rose leaves (without stalks) 6 1/4 glasses granulated sugar 3 3/4 glasses water 4 lemon salt cubes or 4 tablespoons lemon juice

Directions

Put the water and rose leaves into a panCover and boil until the rose leaves go almost a white color. Then add the sugar and boil with the lid off until the syrup thickens. Dissolve the lemon salt cubes in 1/8 glass water (or add the lemon juice to the water), Pour this into the pan after the syrup has thickened, Bring to boil Remove from heat, and with a perforated spoon remove the foam on the syrup.Pour the jam into a bowl, and after it has completely cooled down, put into a jarClose the lid tightly

Strawberry and gooseberry Jam

Ingredients

1kg of strawberries

1kg of gooseberries

1kg of sugar

fresh ginger

Directions

Wash strawberries and gooseberries

Crush gooseberries or cook them with sugar and add some water.

Add strawberries to gooseberries and simmer

Add the ginger and put in jars.

SMOOTHIES

Multivitamin smoothies SERVES 2 - 3 (50 cl) Ingredients

2 carrots 2 apples

100g cooked beetroot

½ cucumber

10 cl soya milk

1 teaspoon of ginger

1 lime

Directions

Put the apples, carrots and ginger in the blender. Blend the juice obtained with the cucumber, beetroot, soya milk and lime juice.

Pumpkin and spices smoothies

Ingredients:

1 cup of pumpkin½ cup of ground cinnamon1 yogurt1/8 cup of ground nutmeg7 tablespoons of brown sugar1/3 cup of orange juice 3 cloves½ cup of ice1 ripen banana in slices and frozen

Directions

Mix the yogurt with all the ingredientsAdd the ground cinnamonServe immedialtely

Red fruit smoothie

Ingredients

300g of redcurrants 150g of raspberries 2 tablespoonfuls of sugar (30g) 1 pinch of cinnamon1/2 litre milk

DirectionsWash then prepare the redcurrants and the raspberries. Squash the fruits to a purée. Put them through the sieve to get rid of the pips. Add the sugar and the cinnamon, then add the milk. Serve chilled in a big cocktail glass .

Spicy banana and apple smoothies

Ingredients 4 ripe bananas50cl apple juice10g ground cinnamon40g fresh grated gingerA few ice cubes

Directions

Peel and cut the ripe bananas into large slices.

In a robot food processor blend the banana slices with the apple juice for a few minutes then add the ground cinnamon and the fresh grated ginger . Blend well to obtain a smooth and creamy texture.

Finally, add the ice cubes then blend again and divide the preparation among four tall individual glasses.

Drink chilled as a dessert.

Sweetness nectar Ingredients

1 apple

1 pear½  bulb of fennel3 tablespoons of almond milk1 Tablespoon of  Ginger

Directions

Wash the fruits.Cut them into four without peeling them.Blend them with the fennel and ginger.Add the almond milk and some ice.

Sweet and savoury spicy carrot smoothie

Preparation time : 10 minCooking time : 0Ingredients

1 carrot1 canned tomato1 peeled orange1 ripe pear1 pinch of salt2 pinches of mixed spicesCastor sugar

Directions

Cut and salt the tomatoes. Put into the blender with the carrot and the pear cut into pieces.

Then add the peeled orange and the spices and blend all of the ingredients together.

Add more sugar or more spices according to taste. 

Yogurt & Cherry Smoothie Recipe

Ingredients:

1/2 cherry yogurt1 cup of pitted cherries1/2 banana1/2 cup milk

Directions

Blend the milk with the banana and yogurt on high speed for 1 minute. Add the cherries and blend on low speed for 30 seconds. The smoothie should have a red color due to the cherries.

Banana Smoothie Recipe

This banana smoothie recipe is very easy to make and all ingredients you probably have in your refrigerator already or can easily get at any grocery store.

Ingredients:

1 banana1 cup of whole milk1 cup yogurt(preferably strawberry banana yogurt)4 large strawberries

Directions

Blend the banana and strawberries with the milk and yogurt until a smooth creamy texture is formed. For those who would like to add a shot of protein, ginko biloba, or other item, this smoothie is perfect for it.

Creamy Orange Smoothie Recipe

This orange smoothie recipe has a great creamy texture with a sweet taste. Adding the light sweetness of milk and yogurt helps to combine with the flavor of oranges.

Ingredients:

1 medium orange peeled and unseeded1/2 cup of yogurt1/2 cup of whole milk

Directions

Blend the oranges and milk together until well mixed. Taste to see if flavor meets your taste. Add sugar if needed and then blend with yogurt.

Strawberry Smoothie Recipe

Ingredients:

6 large strawberries1/2 cup of your favorite yogurt1/2 cup of vanilla or strawberry ice cream1/2 cup of whole milk

Directions

First Blend strawberries and milk together until straberries are well blended, than add ice cream and yogurt and whip for just a little bit so smoothie remains thick.

FRUIT COCKTAIL

Ingredients

0,2 kg of strawberries0,1 kg of red currants0,15 kg of blueberries1 banana1 apple2 pears 2 spoonfuls of cream2 spoonfuls of sugar2 mint leaves

Directions

If you use frozen fruit, defrost it. Peel the apple, pears and banana and cut them into pieces. Put all the fruit, mint leaves, sugar and cream to the blender and blend all the stock for two minutes. Pour the cocktail into glasses. You can decorate it with a slice of lemon.

SOUPS

SORREL SOUP

INGREDIENTS200g of pork ribs250g of sorrel2 litres of waterone carrottwo spoonfuls of chopped leeka spoonful of buttertwo spoonfuls of sour creamallspicethree bay leavesone chicken bouillon cube ( or some chicken granulated bouillon )salt

DIRECTIONS:

Cook the ribs in 2 litres of salted water, add the allspice and bay leaves. When the ribs are tender, add one diced carrot. Take the ribs out and cut the lean meet into small pieces. When the carrot is almost cooked, add the leek and the bouillon. In the meantime, chop the washed sorrel and put it to a frying pan. Add the butter and heat the sorrel until it changes its colour. Put the sorrel and the meat into the soup. Put the cream into a cup and add 3-4 spoonfuls of the soup. Stir until it is smooth and add it to the soup. Let the soup boil. Serve it with a hard boiled egg put inside the soup.

PEA SOUPIngredients

0,3-04 kg of peas 0,25 kg of pork ribs salt 0,15 kg of smoked bacon 0,2 kg of diced potatoes two diced carrots one diced parsley two spoonfuls of chopped leek 2 and 1/4 l of water 2 bay leaves pimento marjoram

Directions

Sort, wash and keep the peas for a dozen or so hours in cold water. Cook them in the same water. Add salt when the peas are soft. Cook the ribs in salted water, add bay leaf and English herb. When the meat is tender, add the carrots, parsley and leek. When the vegetables are almost cooked, add the potatoes. Take out the ribs and cut the meat into small pieces. Add the meat to the vegetables. Purée the cooked peas into he stock. Add diced smoked bacon and marjoram.

Ingredients

50g/2oz Rice 960/32fl.oz. Water Salt 3 tbsp Plain Flour 420ml/14fl.oz. Yogurt 1 Egg 25g/1oz Butter 1 heaped tbsp freshly chopped Mint

Directions 1. Place the rice in a saucepan

together with the water and salt, bring to the boil then reduce the heat to medium and cook for 20 minutes or until the rice is tender.

2. Place the flour, yogurt and egg in a small bowl and blend well.

3. Add a 3 tablespoons of the hot liquid from the soup to the yoghurt mixture and blend well.

4. Gradually add the yogurt mixture to the saucepan of soup, mixing well then raise the heat and bring to the boil stirring constantly.

5. Reduce the heat and simmer for 10 minutes.

6. Meanwhile, melt the butter in a small saucepan, add the mint, stir a couple of times then remove from heat.

7. To serve - transfer the soup to a serving dish and slowly drizzle the mint mixture over the soup. Serve immediately

Lentils soup

Ingredients

Green Lentils.......2/3 cups Milk......................1 cup Water....................6 cups Bread (stale).........2 thin slices Onion....................1 medium Paprika.................½ tea spoons Margarine............4 table spoons Flour......................2 table spoons Rice.......................¼ tea cup Salt........................2 desert spoons Egg........................1 ea

Directions

Wash lentils and oak the night before in 1 cup of water. Peel, wash and finely chop the onion. Place in sauce pan with margarine, cover and cook for 2 - 3 minutes until tender, stirring from time to time, add flour and stir fry until slightly browned. Wash the rice, add to onion - flour mix -together with the lentils and the remaining water, stir until it starts to boil. Cook for 30 40 minutes. Pass trough a sieve or blend, add salt and replace on heat. In a separate bowl, beat the egg with milk, warm it by adding a few spoon full of hot soup. Add the egg - milk mixture to the soup gradually while stirring constantly and turn off heat when it comes to boil. Mean time, cut up the bread into 1 cm cubes and put on a tray and bake in the oven. Serve the soup with red pepper and bread croutons.

Ingredients

Dried with beans 1/3 cup Salt 2 teaspons Wurld corn 1/3 cup Black pepper 1/4 teaspon Water 5 cups Red pepper 1/2 teaspon Onion 1 small size Ground meat 3 tablespoons Butter or margarine 2 tablespoons Tomato 2 teaspons Kale 5-6 leaves

Directions

Soak beans and corn overnight with 2 cups of water. Cook with remaining in a pressure saucepan for 45-50 minutes or until tender. Set aside. Chopped onion and ground meat and fry in margarine for 10 minutes in a large saucepan stirring until crumbly; drain. Add tomato paste. Season with salt. Bring to boil. Add shredded cabbage and bean-corn mixture ; stir. Simmer for 20 minutes. Sprinkle with spices before serving. Serve hot

Ingredients

1 cup red lentil 6-7 cups water 1/2 cup fine bulgur salt to taste 1 middle size onion 2 table spoons tomato paste 1/2 tea spoon hot pepper sauce or paste 2 table spoons olive oil 1 tea spoon red pepper flakes 1 tea spoon dried peppermint flakes

Directions

Peel, wash and mince the onion. Then place it in a soup pot. Add olive oil and saute the onion. Wash red lentil and add it to the pot together with bulgur, tomatoe paste, pepper sauce and salt. Cook them until lentil and bulgur are soft. Let it boil few minutes and then remove pot from the heat. Pour soup in plates and decorate top with red pepper and peppermint flakes. Serve it hot. It is for four servings.

Pumpkin Soup

Ingredients

1 large pumpkin6 onions, finely chopped1 tablespoon salt1 tablespoon ground cinnamon 1 tablespoon ginger1 tablespoon wholemeal brown sugar ½ tablespoon ground nutmeg1 teaspoon ground cloves

You will need approx 1 hour to empty the pumpkin plus 1 or 2 large saucepans and 1 10 litre pan

Wash the pumpkin. Cut out a hat which you can then discard. Take out the pips and discard these too. Scoop or cut out the flesh with a knife or spoon, cut it into small pieces and put it into the pan (s). Cover it with water and cook for 10 minutes until softened. Drain the water and blend the pieces of pumpkin. In the 10 litre pan, pour a little olive oil and cook the onions for approx. 15 minutes or until transparent but not browned. Then pour the blended pumpkin onto the onions , add the spices, sugar and salt. Mix well. Cook on a low heat for approx 15 mins.

The soup can be served with grated cheese or fromage frais with pepper and garlic.

Creamy soup with spices

Ingredients

80g lentils

80g chickpeas,

80g of beans

2 tablespoons flour

4 ripe tomatoes

1 large onion

1 lemon

chopped celery leaves

1 bunch of parsley

1 bunch of fresh coriander

1 tablespoon of extra virgin olive oil

1 tablespoon tumeric

1 packet of saffron

a bit of harissa (spicy chili-based preparation)

salt pepper

Soak the chickpeas, beans and lentils overnight separately. Put the first two in cold water and bring to a boil stirring until they are soft. Combine the lentils, chopped onions and a little pepper. Cook until the lentils are soft. Add saffron. Peel the tomatoes and put them in olive oil with the coriander, the leaves of celery, lemon juice and tumeric. Add salt and approximatively 700g of hot water and bring everything to a boil over high heat. Combine the flour stirring continously with a whip to avoid lumps and until you get a smooth sauce. Add the suce to the vegetables, mix, add some parsley, harrissa, salt and pepper.

Cook another 10 minutes and serve garnished with parsley and the remaining coriander and thin slices of lemon

Cucumber soupIngredients150g-200g of pork ribs5-cucumber pickled in brine4-5 potatoes1 carrot2 spoonfuls of chopped leekbay leafallspice2 spooful of sour cream1 spoonful of butterPut the ribs into two liters of boiling water, add allspice, some salt and bay leaf. Cook until the meat is tender. Take the ribs out and cut its lean meat into small pieces. Add a diced carrot to the water in which the ribs were cooked.After 10 minutes add the leek. Cook for a while and add diced potatoes. In the meantimes, melt the butter in a frying pan and put finely grated cucumber on it. Heat it until cucumber juice evaporates.

When the potatoes are almost cooked, add the cucumber and pour some sour brine in which they were pickled (you must

taste the soup so that it is not too sour) Add the meat and the sour cream and let the soup boil. Serve with finely chopped dill.

Cabbage soup

Ingredients

150g-200g of pork ribs500g of sauerkraut150g of smoked baconone onionsome vegetable oilone spoonful of wheat flourone carrotparsleyone chicken bouillon cubesalt pepper allspicebay leaf cumin

Direction

Cook the ribs one hour in 1 liter od salted water, add allspice and bay leaf. In another pot cook finely chopped sauerkraut in 1 liter of water.

When the ribs are tender, take them out and cut the lean meat into pieces. Cook diced carrot and parsley in the water in which the ribs were cooked. When vegetables are cooked, add the sauerkraut and bouillon. Serve with mashed potatoes ( preferably with finely chooped and fried onion

CUPCAKES

Sweet potatoe Cupcake

300g of sweet potatoes

4 egg yolks

100g of caster sugar

the juice of one lemon

1 vanilla pod

1 tablespoon of cornflour

Cook the sweet potatoes in water

Reduce to a puree

Add the egg yolks and the caster sugar, mix well

Pour the lemon juice, add the vanilla pod and the cornflour, mix again

Fill the paper cakes or cake tins to the ¾ level

Bake at 180degrees for approximately 25 minutes

Check and serve

Pink raspberry cupcakes

Ingredients :

For 12 cupcakes125g butter125g brown sugar125g flour2 eggs 1 tablespoon of milk1 teaspoon of baking powder24 raspberries

For glazing :100g butter200g icing sugar1 tablespoon of milk1 teaspoon of vanilla extractcochineal

Directions

Preheat the oven to 180°CMix the butter with the sugar, eggs, milk, flour and yeastMix to get a soft doughDivide into cup cake moulds up to half heightLightly press a raspberry into each cupcakeBake for 12 minutesUnmould while warmWork the butter and add the icing sugar and milkBeat with an electric mixer until smoothAdd the colouring and vanilla extractDecorate each cup cake with the topping

Tumeric cupcakes

125g flour2 eggs

100g caster sugar100g icing sugar75 g melted butterjuice of 1 lemon1 teaspoon cardamom, tumeric½ teapsoon baking powder1 pinch of salt

Heat the oven to 180 degrees CWhisk the eggs with the caster sugar until pale in colourAdd the tumeric, the sifted flour, the yeast, the salt and the melted better.Divide the mixture into 12 cupcake ice moulds to 2/3of their heightBake in the oven for 20 minutes

Banana Bread Cupcake

150g flour60g butter10cl milk2 tablespoon of gingerbread spices100g brown sugar1 egg1 tablespoon honey1 ripe banana smashed

For topping :

1 egg white250g icing sugaryellow coloring ( optional)

Directions :

Preheat the oven to 170 degreesSeparately mix the flour and the spicesMix the melted butter, sugar, milk, honey and eggAdd the smashed banana and the liquid ingredients and mix againAdd the flour and spices mixture and mix wellFill the paper cakes up to the ¾ levelBake for approximately 25 minutesLeave to cool before decorating

For the topping

Beat the white and the icing sugar, add a few drops of the colouringWhen the cupcakes are cool, dip them into the mixture for a few seconds

Blueberry Cupcake

Blueberry Cupcakes Ingredients

1/2 C Butter2 Eggs2 C Flour1/2 Tsp Salt1 1/4 C Sugar1/2 C Milk2 Tsp Baking powder1 1/2 C Blueberries

Blueberry Cupcakes Directions

On slow speed, cream butter and sugar.Add eggs one at a time and mix until blended.Sift dry ingredients and add alternating with milk.Mash 1/2c blueberries and stir in by hand.Add rest of blueberries, whole.Fill muffin cups high and sprinkle with sugar.Bake 375 F, 25-30 minutes.Remove from pan carefully.

Banana Cupcakes

*1 cup granulated sugar*1/2 cup vegetable shortening*1 large egg*4 tablespoons sour cream*2 medium-sized ripe bananas, mashed*1 1/2 cups all-purpose flour*1 teaspoon baking soda*1/8 teaspoon salt*1 teaspoon vanilla extract

Preheat oven to 350°F (175°C). Cream sugar and shortening; add egg and mix well. Add mashed bananas and vanilla and blend. Dissolve soda in sour cream and add alternatively with flour and salt to creamed mixture. Bake for 20 minutes or until tested done when wooden pick inserted in center comes out clean. Cool on wire rack. Frost as desired.

Thank you to all participants

TRY AND ENJOY the recipes!!!!!!

eTwinning project 2009/2011