FOOD HABITS/ RECIPES (HOW TO MAKE TRADITIONAL CUISINE HEALTHIER)  

1.Norway

Group 1 - Many Norwegians start the weekend with " fredagstaco " - taco.Below Friday you can find a simple recipe showing what ingredients you need to prepare it.It is easy and fast! ingredients.

Group 2 Salmon and potatoes (very popular dish here in Norway )

Ingredients:

    600g new potatoes

    1 fennel

    sea ​​salt

    freshly ground black pepper

    1 bunch of fresh parsley

    2 cloves garlic

    15 g butter, cut into small pieces

    olive oil

    4 x 120 g of salmon fillets

    zest of lemon

Group 3 
Sausages- " Pølser " - maybe are not very healthy, but eat lots of them! It looks like a hot dog !
 It is often wrapped in bacon and topped with crispy onions and served with mashed potatoes.

Group 4- Lamb and Cabbage Stew ( in Norway we call Fårikål ) .

Ingredients we use to prepare :

3 kg sliced ​​lamb shoulder, neck, or chest bone
3 kg of cabbage in large wedges
salt1 tbsp black peppercorns
1 liter of boiling water
Flour 1 1/2 dl
1 1/4 ml of cold water

Cooking takes several hours, but it tastes delicious cold autumn nights.

 

 

SPAIN
Group 1:

PISTO (also known as Ratatuille)

Mediterranean diet: Healthy and tasty!

Ingredients:

  -1 zucchini
  - 1 onion
  - 1 red pepper
  - 1 green pepper
  - 1 Eggplant
  - 4 Carrots
  - 1 can of crushed tomatoes
  - 1 tablespoon sugar
  - Sal
  - Olive oil

Preparation:

The first thing you have to do to cook this delicious dish of ratatouille is wash and cut all these vegetables into small pieces.

We take a pan with a little olive oil, sauté the onion first, and when we see that is well poached and golden brown, we incorporate other ingredients that go browning too.

We add a pinch of salt and let our carefully mixing ingredients for mix well each of the flavors and aromas of each piece of vegetable.

We made a fire to cook a half hour, after which time we would have ready our plate. Now we can enjoy this rich recipe for ratatouille.

 

 

Group 2:

 Andalusian Gazpacho         A refreshing delight!

 

Ingredients:

6 ripe tomatoes

1/2 small cucumber

1 piece of green pepper

1 clove garlic

2 slices of bread

3 tablespoons oil

1 tablespoon vinegar

salt

Gazpacho is a cold soup usually served as a first course, very easy to prepare. I will explain in detail what you have to do. I'm sure you like .

1. We clean the tomatoes and wash all the vegetables. Note that it´s a recipe that is not cooked, and despite acidified with vinegar it´s very important that everything goes well clean. Cut the tomatoes into quarters and add to a large bowl.

2. Peel the cucumbers and cut ends. Cut into small pieces. Similarly, cut peeled onion and green pepper. Reserve. 

3. Cut the bread into small pieces and add a little water. Let stand for about 10 minutes. This helps soften the bread if it is hard and it will be much easier to mash. 

4. Remove the garlic and, as we will use it raw, took the center to prevent recurrence. Add to the bowl with tomatoes and other vegetables.

5. We take the extra virgin olive oil , sherry vinegar and salt. Blend with mixer until liquid sauce . We spent the sauce through a sieve or a Chinese ( a colander with large holes than metal mesh strainer ) to remove small pieces of skin and seeds. We test whether the salt is fine and, if not, rectified with a little more .

6. Then, you can put the bowl with the mixture in the refrigerator and let it cool for a couple of hours. It´ll be chilled and perfect to test the best cherry gazpacho .

7. In the time of filing, the best is to put it in a bowl and garnish it with a few slices of ham (just a little) or some kind of mozzarella cheese cubes. For me, the best gazpacho is served in a glass and you just drink it. And it directly benefits your body!.¡Buen provecho!

 

 

 

Group 3:

                        CHEESE-CAKE

                                                                                                 Because we are sweet-toothed!!

Ingredients:

• 200g digestive biscuits
• 75g butter, melted
• 600g full-fat soft cheese
• 250g golden caster sugar
• 150g tub natural yogurt
• 3 medium eggs
• finely grated zest 2 lemons, juice of 1
• 50g plain flour
• 200g raspberries
• icing sugar, to decorate

Method:

1. Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
2. In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.

 

 

 

 

 

 

Group 4:

PAELLA    Enjoy this traditional and famous Spanish recipe!

In gredients

2 cups olive oil

1 red bell pepper, cut in strips

¾  chicken, cut into pieces

½  rabbit, cut into pieces

½  teaspoon sweet paprika

1½   pounds green beans, cut into 1-inch pieces

1½  pounds broad beans, shelled

½  tomato, chopped

4½  cups water, or fill up the paella pan to the height of the handles 2 times

2 cups snails, cleaned, fresh or frozen

1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba – short grain rice)

Salt and freshly ground pepper

1 pinch saffron, for coloring

Sprigs rosemary, as garnish

Special equipment: large shallow pan

 

 

 

POLAND Gdańsk/Pelplin

Group 1

Dumplings with plums and hazelnuts

 

Ingredients:

• 400 g of wheat flour
• 2 raw egg yolks
• one spoon of melted butter
• salt
• warm water
• 400 g of dried plums without pits
• 100 ml of white wine
• 50 g of chopped hazelnuts
• cinnamon
• ground cloves
• honey
• plain yoghurt

 

Recipe:

Put the flour and a water to the bowl. Then add egg yolks, salt and melted butter. Knead the dough. Cover it with cotton cloth. Soak washed plums in wine for about 2 or 3 hours. Grate hazelnuts with honey, cinnamon and cloves. Drain off plums and stuff them with a hazelnut filling. Cut out circles from a dough and put a plum on each, then stick it and put it in the boling water for about 6 minutes. Pour plain yoghurt and honey on the dumplings.

Group 2

DUMPLINGS WITH SAUERKRAUT AND MUSHROOMS

INGREDIENTS:

for STUFFING :                                                                              for DOUGH :

> 100g sauerkraut                                                                                   > 3 cup of flour     

> 150g dried mushrooms                                                          > 1 egg

> 2 little onions                                                                             > ½ cup of hot water

> 3 grains of allspice                                                                    > 1 spoon of olive oil

> 2 cloves of garlic                                                                                   > salt

> 2 bay leaves

> salt

> pepper

PREPARATION:

First, boil a sauerkraut. Then, drain it and cut.

Dip the dried mushrooms in water for a few hours, then, cook them and chop.

Next, chop the onions, fry it on olive oil, add chopped sauerkraut, mushrooms,

spices and simmer all for a moment.

 

Next, knead the dough and roll it out.

Cut the rings from dough, apply stuffing on created rings and glued them.

 

Cook the dumplings in salted water (3 minutes from the time when dumplings will float to the top).

Group 3

"ROSÓŁ" Chicken Soup

Ingredients:

-piece of chicken
-vegetables(3 or 4 carrots, dill, parsley, cellery, onion)
-2 bayleaves (nie wiem czy "f" czy "v")
-allspice
-salt-pepper
-broth
-piece of leek
-pasta

First you must clean and peel the vegetables.
Next you have to cook piece of chicken in water until it will be ready.
Then you have to put broth in water with chicken.
At the end of cooking you must put vegetables and spices to the soup.
You have to cook all ingredients for an hour.

When the soup is cooking you have to cook pasta, when everything is done you must put pasta into soup and put it in the bowl.

Group 4

Ingredients

1000 g of pork (shank or legs)

300 g of vegetables: (carrots, celery, parsley)

bay leaf

allspice

pepper

salt

50 g of gelatin

parsley (optional)

Preparation

Wash the meat, put into a pot and cover with cold water, add vegetables, bay leaf, allspice and cook very calmly and slowly for about 1-1.5 hours. After this time, remove the meat and vegetables, and drain off the broth. Soak the gelatin in cold water and stir in the brew. Cut the meat off the bones and chop finely. Place the cooked vegetables and parsley leaves at the bottom of the cups, add the meat and carefully pour the whole brew of gelatin. Leave to cool, then refrigerate. Serve with vinegar, horseradish and lemon.

Group 5

„Beetroot soup with raviolis”

Ingredients:
- 1 kilogram beets
- 2 carrots
- 2 parsleys
- half an celery
- salt, pepper
- maggi (condiment)
- 1 slice of bread
- 5 parts of garlic
- 1 spoon of sugar
- condiments
- raviolis
- mushrooms
- cabbage

Preparation:
First, you have to prepare special mixture (borsch). It’ll be good if you do this 3 or 5 days before the Christmas Eve.
So you have to wash the beets, peel and cut it for fine plasters. After that put the beets in jar and put there all parts of garlic in it. The flood it warm water and put 1 slice of bread on it. After that, put small dish towels. After few days from jar will be sourish smell.
At the Christmas Eve from vegetables cook mixture – vegetables flood 2 glass of water, put there some condiments which are needed to cooking soups. Cook it about half an hour – that mixture should be about one glass. After that throw away vegetables and add for that acid of beets (borch). All mixture season some condiments. It has to be so strong taste -> beets & pepper taste, so you should add for that mixture a lot of pepper. After that cook borsch for few minutes. Serve it on the beginning of supper with raviolis, mushrooms and a little of cabbage. Have a nice soup! It’s delicious, I’m sure.

 

Azerbaijan

I group

Yogurt Soup (Dovgha)

Yogurt Soup with Fresh Herbs and Chickpeas

Serves  6

A note before you begin:

* Note that the main ingredients here are cilantro and dill and others come as secondary. If you do not have any of the secondary herbs, do not worry – use cilantro and dill instead.  Mint adds a nice flavor too, so try not to skip it if possible. Other possible secondary herbs include chives, sorrel, wild cilantro or any other of your choice, provided they are not bitter.

 

Ingredients

½ cup dried chickpeas, soaked in water overnight or 1 cup canned, drained

2 cups chopped fresh cilantro (coriander)

2 cups chopped fresh dill

½ cup chopped fresh spinach

½ cup chopped fresh green garlic (if in season; leaves only)

½ cup chopped fresh mint

½ cup chopped fresh parsley or celery leaves

3 cups plain yogurt

4 cups water (or more if your yogurt is too thick and if you want a thinner soup)

1 tablespoon all-purpose flour

1 egg

1/3 cup medium-grain rice, rinsed

Salt, to taste

Ground black pepper, to taste (optional)

 

Method

If you are using dried presoaked chickpeas, put them in a small saucepan filled with water and boil until the chickpeas are tender, about 1 hour. Drain and set aside.

Place the chopped herbs in a colander and wash, tossing with your hands, under running water to remove the green juices. Do not squeeze the herbs. Allow the herbs drain on a colander.

Meanwhile, in a medium saucepan, whisk together the yogurt, water, flour and egg until smooth. Add the rice and stir to mix. Constantly stirring (very important, do not give up!) clockwise with a wooden spoon to prevent the mixture from curdling, bring it to a boil over medium heat. The soup should boil in 7-10 minutes.

 

As soon as it boils, stir in the fresh herbs. Stirring occasionally, simmer for another 7-8 minutes, or until the rice is cooked.

Add the cooked or canned chickpeas and remove the saucepan from the heat.  Allow to cool to room temperature, then salt to taste and serve the soup ladled into individual serving bowls.

If you wish, sprinkle decoratively with black pepper. You can also chill the soup in the refrigerator before serving. Note that dovgha thickens as it stands. Loosen with cold water.  Enjoy!

 

 

 

                                                          II group

Choban Salat

Choban salad (  "Shepherd's Salad") is a Azerbaijan  salad. It is one of the most popular salads in Azerbaijan. It is considered by many as light, refreshing and easy to make and is especially popular during summer. It is a combination of finely chopped tomatoes, cucumbers, onions, green peppers and flat-leaf parsley. The dressing consists of lemon juice, olive oil and salt.

 

Group 1. Italy

LA CARBONARA

 

The pasta dish, la carbonara is one of the world's most famous Italian recipes It was invented during World War II by a chef who used to use the  American soldiers’ rations of bacon and eggs as a  pasta sauce  adding pepper and cheese to enhance the flavour.

 

 

                                                 

 

Ingredients for 4 people:

- 360 g of spaghetti

- 150 g pork cheek

- 4 egg yolks

- 100 g of Pecorino

- Salt and pepper

 

recipe

 

Cook the spaghetti in boiling salted water.

Meanwhile, cut the bacon into strips and fry in a pan without adding oil.

At the same time, beat the egg yolks with the cheese in a bowl: add two tablespoons of water from the cooking  spaghetti and freshly ground black pepper.

Drain the spaghetti before it becomes soggy.

Pour the spaghetti to the pan with the bacon and mix well. Remove the pan from heat and add the beaten egg yolks: mix well and add a tablespoon of the cooking water for a creamy result.

Sprinkle with grated Pecorino cheese and freshly ground black pepper.

Serve immediately

PIZZA  MARGHERITA

 

The Margherita pizza is among the most popular and beloved traditional Italian recipes.It is named after the Queen Margheritta and has the three colours of the Italian flag: red (tomatoes) green (basil) and white (mozzarella cheese)

 

Ingredients:

500 gr. flour

15 gr. Brewers’ yeast

Extra virgin olive oil

½ teaspoon salt

Tomato sauce

1 mozzarella

basil

 

recipe

 

Heat 250 ml of water and melt the yeast. Place the flour on a pastry board, add 2 tablespoons of olive oil, salt and gradually pour the water with the dissolved yeast, then knead until mixture is smooth. Cover with a cloth and let the dough rise for about 1 hour and a half.

Roll out the dough with a rolling pin on a floured work surface.

Grease a baking dish with oil and put the rolled out dough on it as the base for a pizza. Spread the tomatoes on top and add salt to taste.

Bake in a hot oven for about 20 minutes at 200 degrees.

Add the diced mozzarella and basil leaves. Bake for another 5 minutes.