MAKING NEW DISHES OUT OF LEFTOVERS
(your task is to present the recipe as a cloze-test)
https://learningapps.org/index.php?page=2&category=0&tool=140
The most important concept in this activity is leftovers. Students might mention making new dishes out of leftover food, putting it in sandwiches, or just throwing it away. In the next activity students will look at a recipe for re-using leftovers.
What are the traditions in your countries,what do you usually do with leftovers,please ask your mums and grannies,they know best and share with us the recipes to create a collection that might be useful after these festive days full of food and enormous amount of sweets..
https://read.bookcreator.com/YwPN4zqwgrYScVTu01xEZmj7Up62/k5fZa_SkSq6Xly0lfRN15g
http://bit.ly/2vHBT2R
Cista - Croatia
Partners, you can find our activity on this link.....
https://learningapps.org/display?v=pj4nh4r5n20
Arrifana, Portugal
Partners, you can find our activity on this link :) :) :)
learningapps.org/display?v=ph35fd30v20
CRO,Omiš
https://photofunia.com/categories/all_effects/morning-newspaper
Scan QR code and you will find the recipe in the form of cloze-test,fill the gaps with suitable words, if you can't find right solutions ask your Croatian friends for help in order to be able to prepare this dish.
GREECE, Nafpaktos
At the festive table we all tend to serve large portions that we do not finally manage. Recycling is the absolute duty of the day and we love it because it can effort lessly transform yesterday's food into a fresh and different one for the next day.
There are foods that are very easy to make with what is left over.
- Pizza (we use the sauce we made for our pasta and leftovers, but also pieces of meat, vegetables or whatever we can imagine)
- Crepes (we make stuffing with almost everything)
- Omelette (we can also put everything in)
- Pies (Greeks make pie with almost everything:))
The golden rules we use to follow with the leftovers of the festive meals:
* When cleaning vegetables, we keep the carrots peeled, the fresh herbs stalks, the cabbage or lettuce outer leaves, which can generally be eaten and even malformed. We will exploit them in a velvet or minestrone.
* Cleansing fat or chunks of meat or poultry is a delicacy we will use in a subsequent meal or soup. If we combine it with leftovers of chicken or turkey our soup will be completely made by leftovers.
* Anything left over from the baklava or melomakarona or kourambiedes or syrups pan, a dried cake, crumbled marmalade or croissants can make a recipe for the next sweet.
*If you have left overs from pasta make a pie or a suffle.
* Anything left over from the pan of the turkey, chicken, pork or lamb that comes into the oven is put back into a soup, an omelette, a tart, a pie, a sauce cooked.
Here are some examples:
Chicken pie
40 ml of olive oil, 1 onion, sliced, 1 red pepper, in strips
1 yellow pepper, in strips,1 orange pepper, in strips
salt, freshly ground pepper
600-700 g left overs of roasted or boiled chicken, breaded (without bun or bone)
150 g feta, grated, 400 g yoghurt or 300 ml of milk
a bunch of parsley, chopped, phylo dought
In a deep frying pan heat the olive oil and sauté the onion for 1-2 minutes until soft. Add the peppers and sauté. Pour salt and freshly ground pepper and mix until soft, about 7-8 minutes. Remove from the heat and allow to cool. Transfer the contents of the pan to a large bowl. Add chicken, feta, yogurt (or milk) and parsley and mix gently to coat the ingredients.
Lubricate the pan and lay 3 phyllo, lubricating each one. Spread the filling evenly over the surface. Cover with another 3 leaves, lubricating each one. Fold the leaves at the edges and grease them too. Chop the chicken pie into pieces and bake in a preheated oven at 180 ° C in the air for about 1 hour until the leaf is golden and crisp.
We can makeour pie in a roll shape. In this case, layr three oiled phyllo, put the stuffing aside and wrap.We preferred this way, at our school!
Carioca
Half plate of butter (125 g)
1 couverture (200 g)
1 cup leftovers of spoon sweet syrup
1 cup Chopped walnuts
4 tbsp. cocoa
460gr. leftovers of melomakarona
1cup breadcrumps
2-3 Coating rugs
Truffles
Leftovers of cake or melomakarona, a little liqueur or cream, chocolate couverture, truffle or coconut
Put the cake in the mulberry and rub it completely.
Transfer the cake or melomakarona crumbs to a bowl and add liqueur of our choice or a little cream, a little vanilla and start kneading. The mixture should be uniform and thickened and for this we add cake or liqueur until we reach the desired result and form into balls.
In the meantime, melt the chocolate dessert into a ben marie and then roll the balls we melted into the melted dessert.
Then we turn them into coconut, or truffle.
SPAIN -Recipe Croquettes with cooked leftovers.
The stew can be recycled and transformed into another tasty meal: in this case, croquettes.
Preparation :
1. Chop cooked leftovers by removing chicken bones, sausage skin and sausage.
2. Heat a pan with two tablespoons of oil and sauté the chopped onion. When it looks transparent, add the leftovers. 3.Remove and cook for five minutes. Reserve.
4. Prepare a béchamel, heating in a saucepan the butter and two tablespoons of oil.
5. When melted add the flour, stirring to roast.
When the flour has taken a light golden color, add the milk by beating with some hand rods to avoid lumps.
6. Season with nutmeg, salt and pepper to taste.
7.Continue cooking over low heat, while stirring until the bechamel begins to bubble on the surface and thickens.
8. Remove from heat, place in a bowl, add the stir-fry and mix well.
Cover with plastic wrap, bring to the refrigerator until it cools completely.
9. Put the breadcrumbs on one plate and the beaten eggs on another.
10. Take portions of the dough already cold with wet hands. Shape sticks five centimeters long.
11. Pass the croquettes with leftovers cooked first by egg and then by breadcrumbs.
12. Fry in batches in plenty of oil.
13. Drain on paper towels and serve.
ITALY
TIRAMISU’ of PANDORO
Ingredients
250 gr PANDORO
2 EGGS
300 gr MASCARPONE
2 SUGAR SPOONS
1 MOKA COFFEE GLASS IN CUP
50 gr CRISP OF ALMONDS
2 BRANDY SPOONS
40 gr DARK CHOCOLATE
Preparation
1) Prepare the cream. Separate the yolks from the whites. Beat the egg yolks and sugar in a bowl with the electric whisk, until a frothy mixture is obtained. Add the cold mascarpone, brandy and mix.
2) Beat the egg whites. Always beat the egg whites with the electric whisk with a pinch of salt and mix them gently with the mascarpone cream.
3) Make the layers. Put the leftover pandoro slices on the bottom of a baking dish, wet with half of the coffee and continue with a layer of the prepared cream. Repeat the layers until you run out of ingredients.
4) Complete the dessert. Break up the crunchy and spread it along the edges of the tiramisu. Scrape the chocolate with a potato peeler, so as to obtain curls and distribute them on the surface of the cake.
5) Cool down and serve. Put the baking dish in the fridge for about 2 hours. Serve the cake garnished with some little stars made from a pandoro
Polish Mashed Potato Dumplings
https://learningapps.org/display?v=pcx73yztn20
Ingredients:
Leftover mashed potatoes
one beaten egg
1/2 teaspoon salt
2 cups all-purpose flour
3 tablespoons butter
3 tablespoons white breadcrumbs
Preparation:
Place mashed potatoes in a large bowl. Add beaten eggs, salt to taste, flour and make smooth, cohesive dough. On a lightly floured surface with lightly floured hands roll pieces of dough into 1/2 inch thick cylinders. Cut at an angle into 1to 1 1/2 inch pieces.
Boil salted water in a large saucepan. Put dumpling into the boiled water and bring to the boil. Reduce the heat and boil for about 5 minutes. Use a colander to drain dumplings.
Melt butter, add breadcrumbs and fry until golden brown. Sprinkle the buttered breadcrumbs on top.
FRANCE RECIPE
At home after the festive season we need to detox !! so we use all the lefterovers to make delicious soups....
- put in a pan all your veggies leftovers scraps ( you can even add peels )
- add water, salt peper and spices you like ( Tandoori, Curry, Veggeta.....)
- when it boils take it away from the heat - you can eat like this or mix it!
- you can serve with bread crumbs made with bread leftovers
If you are a meateater you can add chiken or turkey bits
Really easy no waste dish
Our favorite is butternut, sweet potatoe, carot, coriander and curry !!!!
TURKEY/KONAK
Stale bread with eggs
Scan QR code and find the recipe
SLOVENIA
No waste cooking
Mashed potatoes with the peels
600 g of potatoes
0.5 dl of milk
2 tablespoons sour cream
2 tablespoons butter
salt
The potatoes are washed, peeled and cut into pieces, put into a pot and poured with cold water. The water is salted lightly. Boil the potatoes on low heat for another 10 to 15 minutes. The cooked potatoes are strained and mashed. Milk, sour cream and butter are added. Everything is mixed until smooth. Spices can be added.
When preparing the puree, put the potato peels in the oven at 200 degrees Celsius and bake them in well-baked chips for between 20 and 30 minutes. They are then placed in boiling milk, where they are soaked for about 20 minutes to release the flavor. Then we make mashed potatoes with this milk.
Source: https://okusno.je/triki-in-nasveti/kako-v-kuhinji-kuhati-brez-odpadkov.html
TURKEY BURSA MURADIYE
Our school is a hospitality school. Our practice hotel serves breakfast every morning. The breakfast is open buffet. The cheese leftovers in the buffet are transformed into Water Borek and our hotel guests love it.
Water Borek (Su Boregi)
5 eggs
2 Tbsp yogurt
1 Tbsp salt to taste
4 Tbsp water
Flour
For boiling:
1 Tbsp salt to taste
¼ cup olive oil
1 pot cold water
1 pot boiling water
For filling and top:
½ lb ricotta/ feta cheese
1 egg
150 gr butter, melted
1 Tbsp yogurt
1 Tbsp olive oil
Mix all the dough ingredients, adding flour slowly. Knead until the dough becomes as soft as your ear lobes. Leave the dough for a rest for about 30 minutes. Then knead again and divide into 10 equal pieces. With the help of a rolling pin flatten each piece as thin as you can go.
Fill up the 2/3 of a big pot and add 1 Tbsp salt and ¼ cup olive oil. Bring to a boil. Meanwhile prepare a big pot of cold water. Place each piece of flattened dough into boiling water and boil for 10-15 seconds. Immediately place the boiled flattened dough inside the cold water pot. Rinse and squeeze gently in your hands. If the cold water gets warm change it with cold water regularly.
Grease a big Pyrex dish and place the cold flattened dough and spread it evenly over the Pyrex. Brush all over it with melted butter and place the other piece on top and do the same procedure for 4 pieces. After brushing the fourth piece, spread half of the cheese evenly and continue doing the previous procedure until the seventh piece. Brush the seventh piece with butter and spread the remaining cheese all over. Place the remaining 3 dough pieces and brush them with butter as well.
Mix the egg, yogurt and olive oil. Spread this mixture all over the top of the water borek. Preheat the oven to 400 F (200 C) and bake for until the top gets light brown (for about 30-40 minutes). When it’s baked take it out and let it cool for a few hours.