Let's share some old recipes: cook a dish based on an old recipe, film the process of cooking, upload the film and write a blog entry there about the dish.
A Very famous old dessert recipe from Gascony, southwest France : The Pastis Gascon which is a variation of the apple tart
Ingredients for 6 people
- You can also prepare a homemade dough instead of brick sheets:
- 500 g flour
- 1 egg
- 1 pinch of salt
- 1 tablespoon of fine goose fat (or lard or olive oil)
- 10 to 20 cl warm water)
- 6 apples
- 100 g powdered sugar + 10 tablespoons
- 100 g butter or fine goose fat
- 10 cl of Armagnac
- 1 tablespoon orange blossom water
- Peel the apples. Cut them into thin strips. Macerate them in Armagnac with 100 g of sugar for 1 hour. Stir from time to time. Preheat the oven to 200°C (thermostat 6-7). Brush the brick sheets with melted butter; sprinkle each sheet with 1 tablespoon sugar and sprinkle with a few drops of orange flower water and a few drops of apple Armagnac.
- Butter the 24 cm pie pan (the sheets of brick must exceed 2-3 cm). Place 4 sheets of brick on top of each other. Place the drained apples. Place 4 sheets of brick on top of each other. Fold in the edges.
- Scrape off the last 2 sheets and place them on the pie.
- Bake for 10 minutes in a hot oven and then 30 minutes at 180°C (thermostat 6). The crust should be golden without blackening. (Place parchment paper at the end of baking).
To finish up
When out of the oven, sprinkle the pastis with the apple Armagnac. Serve warm or cold but not heated.
FISH A LA SPETSIOTA
Click here and listen carefully to the description!! If you want to learn more click on this note made by Panagiotis using note.ly
Of course you could watch this video which was recorded as part of our videos for the Erasmus+ "English for Hospitality" that we're implementing.
We used an old recipe to prepare sauercraut soup. The most important ingredient for it is of course sauercraut.
Here is an old recipe for sauerkraut pickling:
First, clean the barrel, pour boiling water into it and cover with a lid. Then, pour boiling water out of the barrel. Put clean and healthy cabbage leaves and a few dill sprigs on the bottom. Rinse cabbage heads, shred the cabbage and mixed with salt. It is impossible to say how much salt and how much cabbage, because everything depends on the size of the barrel. Cabbage mixed with salt must be salty, but tasty. Place the cabbage in a layer on the bottom and press it down, making it release juice. You do not have to hurry, press down slowly but hard. Add a few whole, small apples, allspice, bay leaves, dill seeds and put the next layer of cabbage and keep on pressing it down. Lay the layers until the barrel is filled up. Make sure the liquid level is completely above the shredded cabbage. Cover the top with cabbage leaves and weigh the cabbage down using a stone so that it stays submerged in the brine. Cover the barrel / container with a linen fabric because it lets the air in.
Put the barrel in a warm place and when the cabbage has fermented, put it in a cool basement.
(Source: „Regionalna Książka Kucharska Lachów i Górali” Anny Witalis Zdrzenickiej
The text written by Sylwia Kowalska, class 2G
Types of dishes with saurcraut: sauercraut soup, sauercraut with peas, sauercraut with mushrooms, dumplings with sauercraut, cabbage stew, sauercraut and carrot salad.
Here is a photo of sauercraut soup we cooked in our school kitchen.
The photograph by Wiktoria Mamak, class 2G