Wednesday, 30 March 2011
Monday, 28 March 2011
Sunday, 27 March 2011
Tuesday, 22 March 2011
OMELETTE RECIPE
1. We fry 3 – 4 large potatoes. We prepare the ingredients we are going to use, we chop the peppers and the onion. We grind feta cheese and cut turkey and yellow cheese. We take 2 eggs and salt and red paprika. When the potatoes are ready, we take them off the frying pan and put them on absorbent paper.
2. We add 2 tablespoons of oil in the frying pan and sauté the peppers. After the peppers have softened, we add the onion and coned pork meats if we wish. When they have taken some colour, we remove them from the frying pan and put them on a plate.
3. Afterwards, we put the potatoes in the frying pan again and spread them a little.
4. We have added a little milk to the mixture
.
5. We toss our sauted ingredients to the potatoes and add the cheese as well.
6. We toss the scrambled eggs with rapid movements and shake the frying pan a little bit to make the mixture spread everywhere. We lower the fire and let it braise.
7. After about 5 minutes, we put a plate on the frying pan and cover it.
8. We put our hand on the plate and press it with force.
9. With a quick movement we turn the frying pan upside down on the plate.
10. Afterwards, we troll the omelette again into the frying pan in order to fry the other side as well.
11. We let it roast and following the above way of turning it over we put it back on the plate.
12.The omelette is ready and well – done. We can add some lemon if we wish.
Good appetite!!!!!!
Student: George Agrapidis
Class: A1
Monday, 21 March 2011
Traditional nut-cake
Ingredients:
75 g flour
50 g butter
4 egg yolks
3.5 dl milk
1 cube of yeast (40 g)
1 packet vanillin sugar (10 g)
2 tablespoons sugar
1 tablespoon rum
lemon Filling:
3 dl milk
4 egg whites
100 g sugar
1 packet of vanilla sugar (10 g)
optional raisins
The most important thing in making puff pastry is that you have enough time. The dough will need some time to grow, and it is just and can not accelerate. You can help him only by using foods that are room temperature, and not directly from the fridge .
Heat the milk, but it shouldn't be very hot, crush and stir sugar and yeast.
In another bowl place the flour, butter, egg yolks, vanilla, rum, lemon and add yeast. Knead the dough but do not crush it, but turning it bottom-up in order to rest him as much air. You need to tumble it until becomes quite smooth, and doesn't stick to hands and bowl. it is very soft, add a little flour. Make a nice ball, leave it in a bowl, lightly sprinkle with flour and cover with a clean cloth. Place the bowl on the place where it will not move the next hour. It is the time that dough needs to lift and get double size.
In the meantime, grind the walnuts, add sugar and vanilla, stir, and pour with hot milk. When the mixture has cooled slightly, stir in the egg whites.
If you like sweet, add more sugar or honey. It all depends on personal taste.
Spread margarine or butter a deep baking pan and sprinkle flour on it.
Put the dough from the bowl onto a lightly floured surface, divide into two parts and roll out an inch thick. with half of the stuffing (do not put on to the edge, because when you twist the dough stuffing will go out). If you want you can sprinkle with raisins. Carefully roll traditional nut-cake, and gently put it in a baking pan. Do the same is the second half of dough.
Turn on oven to 180 °C and bake for 45-50 minutes.
Corn meal with topping
300g corn meal
3 dl whipping cream
salt
Put 30 g of corn grits into the salted boiling water . Mix the mixture until you have enough density, you can do it with spoon . If the mixture stays glued to a spoon, polenta is finished.
After that we put in another container 3 dl whipping cream and cook with constant stirring. When the cream takes the shape of a golden-brown lumps, we can remove the from the heat.
Polenta served on a plate and poured with sauce - cream (tropo).
Homemade sausage
Ingredients:
8 kg of pork,
2 kg of beef,
220 grams of salt,
15 grams of sweet paprika,
ground pepper 4 grams,
15 grams garlic,
1 tablespoon sugar
0,5l watert.
Meat cut into cubes and grind. Mix it with spices. Well mixed, add the water and knead until the meat separates from the arm. Fill in the small intestine, and leave it to dry in a draft. Keep it in a smokehouse on the smoke of hardwood for two days and then put it in a dry place for further drying.
Sarma
Ingredients:
1 kilo of cabbage
50 decagram minced meat
1 onion
1 spoon of flour
4 spoons of oil
4-5 spoons of rice
20 decagram of dry bacon
red pepper,salt,pepper
1.Wash the cabbage.Cut up an onion and fry it on the oil. Mix fried onion with meat and rice.When the mixture is cooled add one egg, garlic and parsley.
2. Put a spoonful of mixture on each leaf of cabbage. Bend leaf at the ends.Cut the remaining cabbage into noodles and cover the bottom of the pot with them. Put sarma on the remaining cabbage and put bacon between them.
3. Pour Sarma with hot salt water, cover with lid and cook on low heat. When the cabbage is soft, make a browned flour with red peppper and pureed tomato .Pour sarma with it and boil for 20 minutes.
Beef soup
Ingredients:
¾ pounds of knuckle
15 decagrams of salt (3 tablespoons)
3 quarts of water
5-8 peppercorns
2 cloves of garlic
root vegetable soup:
two medium carrots
stalks of parsley and celery
green part of leek
celery root
kohlrabi root
onion
cabbage leaf
Put it to boil in cold salted water.
Add root vegetables for soup.
Put on low heat and cook for another hour.
When soup is cooked, soup is strained.
In green for beef soup should be about 20 decagrams of root vegetables.
Add cauliflower, cabbage’s hard part, and we can also add potatoes.
Cooked meat can be served with a sauce.
Slice the carrots and add to the soup.
When vegetable is cooked, add noodles.
Cut the parsley into small pieces and sprinkle on the soup.
Baked potato halves
Yuvarlakia (minced meat balls soup)
INGREDIENTS
FOR THE MINCE
A pound of minced meat (beef)
1chopped onion
1 egg, salt, pepper
FOR THE SAUCE
4 potatoes
4 onions
4 carrots
chopped celery, parsley
3 tablespoons of tomato juice
salt, pepper
1 cup of oil,
3-4 glasses of water
After kneading the minced meat, we form it into small balls and we place them in a large dish with flour.
FOR THE SAUCE: We place in a saucepan the onions, carrots, potatoes, celery, parsley and tomato juice .We add the water, salt, pepper and the oil. Then we add the meat balls and let them boil for 15 minutes. Afterwards, we put the giouvarlakia and boil them on medium fire for 20 minutes.
GOOD LUCK!!!!
Sunday, 20 March 2011
Italy_Holy Wednesday
“The Varicedde”
The “Varicedde” are nineteen statuary groups which are taken in procession in holy Wednesday evening. The procession was born in the first years in twentieth century. when young apprentice, who were excluded from the Vare procession of Holy Thursday, they decided to organize a procession with small imitations of the great “Vare”. The varicedde are preserved at owners'houses. On Wednesday afternoon they are taken to “Piazza Garibaldi” (The central square) and then are carried in procession. Francesco
Italy _19th March Saint Joseph
In Sicily, where St. Joseph is regarded by many as their Patron Saint, and many Italian-American communities,
thanks are given to St. Joseph ("San Giuseppe" in Italian) for preventing a famine in Sicily during the Middle Ages. According to legend, there was a severe drought at the time, and the people prayed for their patron saint to bring them rain. They promised that if he answered their prayers, they would prepare a large feast to honor him. The rain did come, and the people of Sicily prepared a large banquet for their patron saint. T. Giving food to the needy is a St. Joseph's Day custom.
Upon a typical St. Joseph's Day altar, people place flowers, limes, candles, wine, fava beans, specially prepared cakes, breads, and cookies (as well as other meatless dishes), and zeppole. Foods are traditionally served containing bread crumbs to represent saw dust since St. Joseph was a carpenter. Because the feast occurs during Lent, traditionally no meat was allowed on the celebration table.
The altar usually has three tiers, to represent the trinity
Giuseppe I & Giuseppe L
In Italy March 19 is also Father's Day.
http://en.wikipedia.org/wiki/Saint_Joseph's_Day
