Here you can add the Starters recipes (plain text), along with the picture
so we could make the European Menu.
What is the starter dish that could represent your country?
Name: Viliyana and Eleonora
Ingredients for 5 servings:
• red tomatoes - 5 pcs.
• chicken - 450-500 g
• chicken broth - 2
• mushrooms - 3-4 pcs. (About 120 g)
• pepper - 1/2 tsp
• parsley - half peak.
• salt to taste
• mayonnaise -100 g
• dining mustard
• yogurt - 1
Preparation: Boil the chicken with chicken broth, half black pepper, handles mazdanoza. Meat boning it and cut into small cubes. In the strained broth boil mushrooms which also cut into cubes. Wash the tomatoes, cut the top flaps gouging seeds. Add salt inside the tomatoes and turn them to leak juice. Mix chilled mushrooms, meat, mayonnaise, mustard, yogurt, remaining black pepper and salt to taste. With so prepared mixture stuffed tomatoes. Serve decorated with srtakcheta mazdanoz. Enjoy your meal!!!
Ingredients: Boiled eggs, butter, sour crem, onion, salt, pepper, youghurt
1. Boiled eggs chop finely or grate.
2. Likewise, chop the remaining ingredients and combine sour cream, yoghurt or a combination thereof.
3. Finally, season with salt and pepper. Herbs either directly stir in spread or sprinkle the buttered bread.
Name: Pierre PERRAUDIN
Name of my school: Collège Terrain Fayard
Country: Reunion Island (France)
Hello everyone I present a small recipe for a cocktail
Ingredients : (for 3 persons)
1 puff pastry
1 fresh cheese spread
Thyme and pepper
STEP 1 Preheat the oven to 180 ° C.
Place a sheet of parchment paper on a baking sheet.
Unroll the puff pastry on a floured work surface.
Spread the fresh cheese spread on top of the puff pastry.
Sprinkle with fresh thyme and pepper spread.
Roll the puff pastry over itself to form a pudding. Cut the puff pastry into sections and place them on the baking sheet covered with parchment paper.
Cook for 15 minutes.
AND GOOD TASTING :)
Name of my school: Academy at Shotton Hall
Country: United Kingdom
Tomato and Basil Soup
This recipe is a traditional Christmas dinner starter
Although neither tomato nor basil would ever have been found growing wild in England in traditional times, both are common in green houses, conservatories (and supermarkets :) ) . A Christmas dinner commonly starts with a soup, There are many variations of this soup. Tomato and Orange being my favourite.
Stock can be bought from a supermarket or made using the recipe for vegetable stock.
- 1kg ripe tomatoes, halved
- 2 large Value cloves garlic, whole
- 1tbsp olive oil
- 600ml Value vegetable stock
- 8 basil leaves, chopped
- Preheat the oven to 200°C,
- Place the tomato halves and garlic cloves in a roasting tin, drizzle with olive oil and season. Roast for 20 minutes.
- Spoon the tomatoes and all their juices into a food processor. Squeeze in the cooked garlic, discarding the skin. Pour in the vegetable stock and add the basil leaves. Blend until smooth. Return to the pan and reheat, seasoning to taste before serving.
Name: Andrew Sutton and Lewis Burton
Name of my school: Academy at Shotton Hall
Country: United Kingdom
Name of my school: Toplicki Heroji,Zitoradja
Serbian Cheese pie Gibanica
You will need:
- kore (1 package) (I left this Serbian word, because there is no good English alternative; in Serbia ask for 'kore' and in other countries you may also find it in Turkish stores, they call it 'jufka'),
- 500 gr white cheese,
- cup of yogurt,
- glass of mineral water,
- 5 eggs,
- 2 teaspoons of salt,
- 1 deciliter of oil.
Preheat oven to 200 degrees. Take big baking dish and oil it a little bit. Place three kore on the bottom.
Mix cheese, yogurt, mineral water, 4 eggs, 1,5 teaspoon of salt and oil, and make a compact mixture.
Take one by one kore, crumple it, immerse it into mixture. Place them next to each other in baking dish. When you finish, pour the remains of mixture over everything. Put 2 kore on the top.
Whisk 1 egg with little bit of salt and oil. Pour that small mixture over gibanica. Then, it is ready for the oven.
Bake it in oven for about 35 minutes.
Name: Nina Ramishvili
COLD MATSONI SOUP WITH HERBS
Matsoni (Georgian: მაწონი) is a fermented milk product very similar to yogurt. It is smooth and creamy with a mild, slightly tart flavor. Popular in Georgia and throughout the Caucasus region it is rich in mineral content, protein and calcium and renowned for its health giving properties. In this recipe I show how to make a cold ‘soup’ made with matsoni flavored with herbs, garlic and peppers.
Ingredients: 500 grams of matsoni, 1-2 hot green peppers, 50 grams of fresh green coriander, 3-4 cloves of garlic, half a tsp of black pepper, 200 ml of cooled, boiled water, and salt (amount dependent upon personal preference).
Preparation: Finely chop the coriander and green peppers. Add to a mortar with a pinch of salt and a half tsp of black pepper. Crush together with the garlic cloves.
Add the matsoni to a mixing bowl. Add the crushed coriander mixture to the matsoni. Add 200 ml of cooled, boiled water. Mix thoroughly.
Serving: Serve cold.
Enjoy your Cold Matsoni Soup with Herbs!
Name: Nini Kikvadze
BARBECUED PORK WITH POMEGRANATE JUICE AND AJIKA
Barbecued meat is very popular in Georgia both as a family meal and also at feasts and celebrations. Pork is the most popular meat, followed by chicken. In this recipe I show how to prepare a pomegranate juice and ajika marinade for barbecued pork. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish dishes mainly in Samegrelo and Abkhazia. It is made with hot red peppers, garlic, herbs and spices.
Ingredients: 1.2 kilos of pork, 1 white onion, 1 red onion, 5 tbs of vinegar, 1 medium sized pomegranate, 2 bay leaves, 1 tbs of ajika (see recipe here), and salt (amount dependent upon personal preference).
Preparation: Cut the meat into cubes and add to a bowl. Slice and add 1 white onion. Add 1 tbs of ajika, 5 tbs of vinegar, half the juice from one pomegranate, 2 bay leaves, and salt.
Mix the ingredients. Cover the bowl and refrigerate overnight (for at least 4 hours). When ready to barbecue, remove the marinated pork from the refrigerator and thread the individual pieces onto skewers (Georgian: შამფური). Sprinkle the meat on all sides with coarse salt.
Make sure the barbecue is not too hot. The softened, marinated meat will cook quite quickly and the skewers will need to be turned frequently to ensure the meat cooks evenly.
In Georgia, a piece of bread (shotis puri) is used to remove the meat from the skewers. The bread absorbs some of the meat juices and is eaten with the meat.
Slice the onion and remove the seeds from the pomegranate.
Enjoy your barbecued Pork with Pomegranate Juice and Ajika!
Name: Nini Khujadze
Khachapuri is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes. I will show how to make Megruli Khachapuri (Georgian: მეგრული ხაჭაპური) from Samegrelo region, a circular khachapuri with cheese added on top.
Ingredients: 200 grams of khachapuri dough and up to 100 grams of flour. 2 eggs, 70 grams of butter and 200 grams of Sulguni cheese (you can use mozzarella cheese).
Prepare the dough.
Grate the cheese and divide into two parts of 150 grams and 50 grams. Add 150 grams of grated cheese, one egg and 50 grams of butter to a mixing bowl. Mix the ingredients with a fork. Separate one egg yolk and stir in a dish. This will be used later to glaze the khachapuri.
Knead the dough before using. Leave for 10 minutes and then make a flattish circular shape, creating a lip around the edge. Add the cheese filling to the center of the dough.
Hold up the edges to seal the cheese inside the dough.
Carefully flatten the filled dough with the palms and fingers of your hand. Add the remaining grated cheese to the dough. Glaze the outer edge of the dough with the egg yolk prepared earlier. This will add a golden brown color.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated hot oven for about 15 minutes.
When it is ready, remove it from the oven and rub the remaining 20 grams of butter onto the surface of the khachapuri.
Congratulations, you have made a Megruli khachapuri! :)
Name: Jasper Zaizoune
Name of my school: Berkenboom Humaniora
Preparation: Put a kettle on a medium heat. Weigh the butter and the flour carefully. Cut the butter into cubes and let them melt in the boiler. Add the flour to the melted butter. Stir with a whisk until you have a solid roux. Keep stirring and let the roux a little dry out, until you get the smell of baked cookies smells. Add the milk to the roux and stir continuously with whisk until the sauce becomes thick. Now you have a thick bechamel sauce. Turn off the heat. From now on, stir with a wooden spoon. Sprinkle the ground Emmental in the pot and let the cheese melt in the warm bechamel sauce while stirring. Break or cut the piece Parmesan cheese into pieces and grind the cheese fine in blender or mini food processor you. Let the cheese melt in the thick sauce while stirring. Separate the yolks and the egg whites in two jars of 6 eggs. We use only yolks, which for an extra good binding and the croquettes also make smoother batter. Add the cream to the bowl with egg yolk and whisk the yolks. Add the mixture of cream and egg yolks to the cheese mixture and stir until you have a creamy mixture. Taste and season the basis for the cheese croquettes with a little salt and pepper. Add also what versgeraspte nutmeg (to taste). Stir one last time. Take a large rectangular baking dish and rub the inside with a splash of olive oil. So do you get the cooled croquettes batter post easy from the form. The thick sauce in the form and ironing the top smooth.When the batter is opgesteven can you the croquettes. Everything starts with the Breading. Provide three saucers with a generous amount of flour, beaten eggs and breadcrumbs. Foresee a jar with warm water to the knife every time in immersing yourself while you squares from the batter. Turn the dish with the cooled to and dumps the least on your job board. Cut the croquettes batter into squares of about 5 X 5 cm. Please note that the bigger your the croquettes cuts, the longer they have to bake. The risk of bursting. Preheat your knife regularly here in the warm water, so that it's like by butter slips while cutting the squares. Pull each side of the croquettes first in flour and whisk gently off the excess flour. Get them then by the saucer with the beaten eggs. Please note that each side is well covered with a layer of egg. If not, then it's going to expire later error ... Then remove each croquette by breadcrumbs. Make sure again that there is a low breadcrumbs around the whole croquette. Collect the breaded cheese croquettes on a flat scale. Note: you can also double the croquettes ' safety ' Breading. But actually not. Heat the cooking oil to 170 ° C cheese croquettes. bake the croquettes until golden. Bake not too many croquettes at once. (e.g. 2 per bakbeurt in a small deep Fryer) Please note: listen carefully to the frying fat. As soon as the Crackle or hiss louder, does it mean that the cheese croquettes to the cracking. Then you need them right away from the hot fat. Serve the croquettes with some fresh Cress and lemon pieces.
Name: Anjelika Fedorchenko
Name of my school: Smila Lyceum
Meat jelly is thick jelly-like dish from meat broth with garlic and spices. It is traditionally served in Ukraine at winter festivities and Easter.
You'll need water, meat (regularly pork), spices and some vegetables in order to make meat jelly. The latter ones are used only in boiling process, but are not added to the dish. Meat with bones containing gelatinous substance that lets it congeal is often used for cooking meat jelly. Sometimes it is made from fish, too.
Meat jelly may be served as main course or as cold snack.
Salt- 10 g
1.Rinse the meat. Put it in the pot and pour 3 liters of cold water. Bring it to the boil, and then cook over low heat for 6 hrs.
2.Add the peeled carrot, onion, pepper, garlic and bay leaf one hour before cooked.
3.When ready, pull meat out of the stock; put vegetables aside – you don’t need them anymore.
4.Pull all meat out of bones. Put it into the serving bowls.
5.Pour the meat broth left after cooking into the serving bowls. Sieve the stock before putting it in the bowls. Put the cooled dish in the refrigerator for 2 hrs or more.