Comenius Project 11-PM-93-SB-RO Tolerance in the Multicultural Life of 21st Century Europe COOKING COMPETITON - RECIPES BANITSA - Bulgarian cheese pastry, cheese pie Ingredients 1 pack of filo dough 3 eggs 1 lb Bulgarian cheese (or feta cheese) 3 tablespoons butter 1 cup of milk or yoghurt Preparation Mix the crumbled cheese, milk and eggs together. Don't over mix - cheese should be lumpy. Melt the butter in a cup. Butter the bottom of a casserole pan. Lay 5-6 sheets of filo dough, one after another (not together) as you spread some butter in between - use a brush for this. Spread some of the cheese mixture on top, lay another 3-4 sheets, spreading butter in between. Repeat until all mixture is used. Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized squares and bake in the oven until golden (about 40 minutes on 220 C). About Banitsa Banitsa (banica and banitza) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of sirene (the Bulgarian cheese) between filo pastry and then baking it in an oven. Traditionally, some kasmets (lucky charms) are put into the pastry on some of the national holidays or other occasions - Christmas Eve, the first day of Christmas, New Year's Eve, etc. They are usually small pieces of a dogwood branch with a bud - this symbolizes health and longevity. Other wishes include happiness, health, and success throughout the new year. Banitsa is served for breakfast with plain yogurt, ayran, or boza. Served hot or cold, it always is a very tasty meal. There are several varieties which include banitsa with spinach, banitsa with milk, banitsa with pumpkin (tikvenik), etc.
Italian Ciociarian timballo 400 g of flour 4 eggs, salt STUFFING 400 g of beef mincemeat 2 eggs, 3 tomatoes, half onion,basil,half glass of wine, 1 mozzarella cheese,100 g of bread crumbs 10 g of butter, olive oil, salt and pepper PREPARATION Work the eggs, the flour and the salt to prepare the fresh pasta; let it rest for a while; roll it out thinly and cut in large squares. In a frying pan fry the onion and the meat slowly until it browns and sprinkle with wine. When the wine has evaporated add tomatoes, the basil, salt and pepper. Let the sauce boil for 60 minutes. Boil the pasta and drain; in a baking pan Make a layer of pasta; cover with sauce and add chops of mozzarella cheese, boiled eggs and parmisan cheese. Repeat again using all ingredients ending With a layer of sauce, mozzarella, parmisan cheese and butter. Bake for 15 minutes.
Latvian Layered Rye Bread Dessert INGREDIENTS Version 1: 75g (2.625oz) dry rye bread 50g (1.75oz) loganberry jam 20g (0.7oz) sugar 60g (2.1oz) cream cinnamon vanilla essence. Version 2: 80-100g (2.8-3.5oz) dry rye bread 20g (0.7oz) sugar, 15g (5.25oz) butter 50g (1.75oz) loganberry jam 60g (2.1oz) cream vanilla essence. PREPARATION Version 1: Finely grate rye bread, mix with cinnamon and half of the sugar. Beat cream, adding sugar and vanilla essence gradually, until mixture forms stiff peaks. On a shallow dish arrange layers of bread, jam and whipped cream, finishing with a layer of bread which is decorated with whipped cream. Serve with a drink of milk. Version 2: Finely grate rye bread, add half of the sugar and fry in melted butter on the pan, stirring frequently. Allow mixture to cool. Beat cream with remaining sugar and vanilla essence. Layer rye bread, jam and whipped cream in serving dishes, sprinkle rye bread on top and decorate with whipped cream. Serve with a drink of milk.
Polish Doughnuts Ingredients: 200 gr of cream cheese 2 eggs one glass of sugar two glasses of flour one teaspoonful of baking powder vanilla sugar oil Preparation: Mix everything expect oil and put this mixture to the oil heated up in the pot.
Romanian Fried cottage cheese dumplings (Papanasi) Ingredients: For the dough: 1 kg (thick, fat) cottage cheese 200 grams sugar 4 eggs 2 teaspoons baking powder 1-2 tablespoons lemon juice 2 sachets vanilla sugar 1-2 teaspoons grated lemon zest A pinch of salt 400 grams flour 500 ml oil for frying For serving: 500 grams sour cream A jar of jam 200 grams icing sugar (preferably vanilla) Utensils: -teaspoon -tablespoon -wooden spoon - a large pan -large bowl -mixer/hand mixer Preparation: Sift the flour well. Mix manually - but even better in a food processor or using a hand mixer the cottage cheese with sugar, the eggs, salt, vanilla sugar. Dissolve the baking powder in lemon juice and then add it to the dough. Add the 400 grams of flour and lemon zest. Mix well. If necessary, depending on the density of the cheese, add 1-2 more tablespoons of flour. You must obtain a soft dough which does not stick to the hands. Place oil in a pan or deep saucepan and heat it. Sift some flour on a clean dry work surface. Make about 20 larger and 20 smaller balls of dough. Make a hole through the center of the larger ones with your finger covered in flour. Flatten the ball of dough a little. Fry them in hot oil on both sides until they get a brownish colour. (aprox 5 minutes) Remove the fried papanaşi and place them on paper towel to drain the excess fat. Papanaşi can be served with a side of cream seasoned with jam and powdered with icing sugar.
Çoban Kavurma(Turkish Sheepherd s Roasting Meat) Ingredients: 1 kg lamb meat 3 pieces of onions 3 pieces of green pepper 3 pieces of tomatoes ½ kilo mushroom 2 pieces of garlic A cup of olive oil A pinch of thyme A pinch of black pepper Bay leaf Salt Utensils: -teaspoon -wooden spoon - a large pan -knife Preparation: -Cut meat, onions, peppers, tomatoes and mushrooms like cubes. -Put olive oil and meat in a large pan and roast in very high fire during 5 minutes -Make the fire slow down and put onion, pepper, mushroom pieces, garlic and half of thyme in the pan. Roast them 15 minutes -Put tomato pieces and the rest of thyme, black pepper and salt and wait 4 minutes. -It s ready to serve