SPAIN

Paella Valenciana

 

 

Heat some oil in the paella pan over medium heat, then add and brown the chicken pieces on both sides.

Transfer the chicken to a plate.  Add the onions and garlic and cook until soft and translucent, 4-5 minutes

Add the green beans and lima beans and cook for a couple of minutes.

Add the paella rice, stir and cook for another 3-4 minutes, adding a little more oil if needed.  Add a little salt and pepper.

Position the beans the way you’d like them to appear in the final dish.

Pour the paello broth base into the pan.

Remember the cardinal rule:  DO NOT STIR.

Once the mixture begins to bubble, position the chicken pieces in the pan.

Place the artichokes around the pan.

Place some strips of piquillo peppers on top.

Place some sprigs of rosemary on top.

Remember the idea is to position everything the way you want it to appear in the finished dish.

Simmer over medium-low heat for about 20 minutes or until the rice is done, rotating the pan as needed to cook the rice towards the outside of the rim. At the end of the cooking you can increase the heat for a few minutes to further caramelize the socarrat, the crispy golden-browned bottom.

Place the paella pan on the table and let the party begin!

 

POLISH PIEROGI 

 

Ingredients:

Instructions

FILLING INSTRUCTIONS:

Place the potatoes in a large pot and cover with water. Bring to a boil and then simmer until fork tender, about 15 minutes. Drain the water and mash the potatoes. Place the potatoes in a mixing bowl and chill in the refrigerator until cold.

In a small skillet over medium heat, warm the oil and then saute the onion until tender. Let them cool for a few minutes and then add the cooked onions to the bowl of cold mashed potatoes.  Place the sauerkraut in a strainer and rinse very well under running water, for at least 3 minutes. Drain thoroughly and add the sauerkraut to the bowl with the potatoes. Add the cheese and stir to combine. Store in the refrigerator until ready to make the pierogies. The filling can be made a day or two in advance and refrigerated until needed.

DOUGH INSTRUCTIONS:

Place the flour and salt in a large bowl and stir to combine. Make a small well with your hand and crack the egg into it. Stir to combine and then gradually add the hot water, mixing with your hands until the dough is very sticky and well combined. If it becomes too sticky and wet, add just a tablespoon or so more flour. The photo on the left is too wet, the one on the right (with the spoon in the bowl) is perfect. Chill the dough in the refrigerator for at least an hour.

COOKING INSTRUCTIONS:

Bring a pot of water to a boil. Sprinkle a large board with flour. Transfer the dough to the floured surface and flip it over a few times to coat with flour. Gently knead the dough just a few times with your hands, adding a sprinkling of flour as needed.

Shaping pierogies: Divide the dough into four sections and roll out one of the sections very thin, to about 1/8" thickness. (This should be just a bit thinner than a pie crust.) Cut into circles and place 1 tablespoon of the potato filling on one side. Fold over the circle and pinch around the dough. Place the prepared pierogies in a single layer onto a waiting plate. Don't stack them or the dough will stick together.

Boiling pierogies: Drop the waiting pierogies into the water, a few at a time. Use a spoon or spatula to gently nudge them off the bottom of the pot if they stick. When they float to the surface of the water, lift them out carefully with a slotted spoon. Place them on a buttered plate and drizzle a small amount of melted butter on top of them to prevent sticking together. Let the boiled pierogies cool for a few minutes before frying them.

Frying pierogies: In a large skillet over medium heat, melt a tablespoon of butter. When the butter sizzles, place the boiled pierogies in the skillet in a single layer. Let them cook 2-3 minutes, until lightly browned on the edges, flip over and repeat. The pierogies will not turn brown all over, but the edges should crisp and be light brown. Remove the finished pierogies to a buttered baking dish.

https://barefeetinthekitchen.com/how-to-make-pierogies-recipe#c7778894627120728813

 

LITHUANIAN COLD SOUP. 

 

 

 

Roast Duck recipe (Denmark)

 

ingredients:

4375 grams And, whole
Salt
Pepper
2.5 apples, sour
18.75 Bags, without stone

sauce:
neck - wing tips - kiss and heart
01.25 Onions
1.25 Carrots
duck stock
6.25 dl. Water
1.25 tbsp. Butter
0.63 tbsp. Flour

1.25 dl. Cream 13

 

 

 

LITHUANIAN'S NATIONAL DESERT  

 

I.C Macerata Campania-ITALY

Italian pizza recipe

Istituto Comprensivo Aldo Moro Marcianise - ITALY

Eggplant Parmigiana

Ingredients:

Olive oil for frying (better “extravergine” olive oil) 3 medium eggplants, 1-inch thick slices
2 and 1/2 cups pre-made tomato sauce2 fresh mozzarella (or better 1“fiordilatte“), sliced
1 and 1/2 cups freshly grated Parmigiano Reggiano cheese
6 leaves basil, shredded

Directions:

Sprinkle the sliced eggplant with salt.
Place in colander and let stand for an hour or so. (If not bitter, omit, salting removes bitterness.)
Heat the olive oil in a large skillet. Brown eggplant slices on both sides.

Remove from the olive oil, and set aside to drain on paper towels.

Cover the bottom of a baking dish with a layer of fried eggplant, and spread some tomato sauce on top.
Scatter mozzarella slices on top of the sauce, and sprinkle with Parmigiano cheese and basil. Repeat the layering until all the ingredients are used, finishing with a layer of tomato sauce, Parmigiano and basil.

Bake in the oven for about 20 minutes, or until the cheese melts and is golden on top.
Serve lukewarm or better cold.

School "Intelect", Ukraine 

1rst kindergarten of Paroikia - Paros /Greece 

our students recipe book is ready 

https://issuu.com/dimitra119/docs/___________________________________

 

 

RONÇANA SCHOOL, STA. EULÀLIA DE RONÇANA - BARCELONA (SPAIN)

Kharkiv secondary school №102, Ukraine

Primary School Antona Ingoliča Spodnja Polskava, Slovenia

 

 

Preparation:

Crumble yeast in water; stir in sugar and 2 tablespoons flour. Set aside to rise, about 10 minutes. Meanwhile, heat milk, half and half, butter and margerine; cool to lukewarm. In large bowl, beat eggs, sugar, salt and sour cream together. Add milk mixture to egg mixture. Stir in yeast, lemon rind, juice and 2 cups flour. Beat until smooth. Mix in enough remaining flour until dough is easy to handle, about 7 cups. Place on floured board and knead about 10 minutes to a soft non-sticking dough, adding more remaining flour on board as needed. Place in greased bowl, turn to grease top. Cover and let rise until doubled, about 1-1/2 to 2 hours.

On lightly floured cloth, place dough and stretch (no rolling) to 1/2-inch thickness. Cut rounds (there are no holes in krofe) with the top of a glass or with a doughnut cutter (removing inner cutting circle). Place rounds on floured cloth; cover with a cloth to rise about 30 minutes or until light. Use scraps of dough to make additional rounds. Fry in deep fat (3 inches of oil) until golden brown on both sides, turning once. Place on brown paper to absorb fat. Dust with powdered sugar when krofes are cold.