FINAL COOK BOOK

COOK BOOK ONCE I WAS YOUNG, SOON I WILL BE AN ADULT

Project partners who contributed the cook book sections; 1) Aleksandra Owczarek – Poland 2) Ana Bustorff – Portugal 3) Ana Rastija – Croatia 4) Birsen Engin – Turkey 5) Buket Göze – Turkey 6) Jose Juan Herrerias – Spain 7) Öznur Güneşen – Turkey 8) Nurdan Bulan – Turkey 9) Lucia Zichella - Italy

Section I Teacher’s Name: Aleksandra Owczarek Country: Pilchowice, Poland School: Zespol Szkolno - Przedszkolny w Pilchowicach

Silesian Cookery Book- traditional dinner (Silesia -a region in Poland) STARTER MAIN COURSE DESSERT WODZIONKA (SOUP) Ingredients: -water, -bread, -garlic, -pepper, -vegeta.

Preparation: 1. Boil about 2 liters of water. 2. Add pepper, vegeta and one chopped clove of garlic and mix and boil everything together for about 5 minutes. 3. Cut 5 slices of bread into pieces. Next add to the soup. Wait a few minutes and the soup is ready to eat. RED CABBAGE Ingredients: -red cabbage, -onion, -salt and pepper, –vinegar.

How to prepare: Chop the cabbage finely and cook in the water until soft,cut onion into cubes, fry and add to the cooked cabbage, season with salt, pepper and vinegar to taste. Silesian Roulades Step I Ingredients: -slices of beef or pork -stuffing:pickles,onion, smoked bacon,sausage, mustard -salt, pepper -thread

Step II MEAT: Smash the patches of meat with a pestle. Season with salt and pepper on both sides and spread thinly with mustard. STUFFING: Stuffing of the roulades can be done in 2 ways: grind in a food processor - bacon, sausage, onions, cucumbers at the weight applied to meat or cut into thin strips: sausage, smoked bacon, cucumbers and onions into small cubes, and so it impose on individual pieces of meat.

Step III ROLLING ROULADE : Wrap tightly stuffed roulades and tie them carefully with a piece of thread . COOKING ROULADE : In a pan heat some oil, fry the roulades on both sides. Bake them simmer, covered, until tender, occasionally pouring water so that they wouldn't burn. After frying, cool the rolls and carefully take off the thread . The roulades are ready to serve! You can prepare some sauce as well.

WHITE DUMPLINGS - 1,5kg potates, Ingrediens: - 20dag flour, How to prepare - 1 egg, - salt. Rinse the potatoes, peel and toss into the pot, add a teaspoon of salt and cook until they are soft. Then smash boiled potatoes, put into the bowl and leave to cool down. Divide cooled potatoes into four ports. A quarter of them remove and add in this place an egg and potato flour. Knead everything together, make dumplings and flatter them. Put dumplings into a pot of boiling water with a Little bit of salt; boil for about 5-8 min. They are ready to serve ( of course after draining)!

LEMON CREAM Ingredients: - 4 eggs, - 1 big lemon, - 1 lemon jelly (powder), - 4 spoons of sugar, -a pinch of salt, - whipped cream, - white chocolate, - chocolate for decoraction Wash the lemon, cut 1/3 of it and leave for decoration. From the rest squeeze some lemon juice. Dissolve the jelly in 100 ml of water and cool down. Wash eggs with hot water before breaking them. Break the eggs and separate the white from the yolk. Whip the yolk with sugar until they are white. Whip the whites with a pinch of salt until they are stiff. Add the whipped whites and the lemon juice to the whipped yolks then mix thoroughly. At the end add half- stiffened jelly. You can also put some grated lemon skin into the mixture if you like. Put the mixture into champagne glasses or small bowls. Then decorate with whipped cream, some stripes of lemon skin and pieces of lemon. Sprinkle everything with grated white chocolate and a bit of instant chocolate ENJOY YOUR MEAL!

Section II Teacher’s Name: Ana Bustorff Country: Lisboa, Portugal School: Colegio do Bom Sucesso

















































Section III Teacher’s Name:Ana Rastija Country: Zagreb, Croatia School: Osnovna Skola Hugo Kon















Section IV Teacher’s Name: Birsen Engin Country: İzmir, Turkey School: Özel Karabağlar Delta Ortaokulu

COOK BOOK

KEŞKEK

PREPARATION TIME: 15 Minutes INGREDIENTS COOKING TIME: 75 Minutes RECIPE OF FOOD  300 gr Wheat  100 gr Chickpea  5.5 Glasses Of Water  750 gr Bony Mutton  60 gr Butter  Salt  Black Pepper  Paprika 1. Soak wheat and chickpeas in 2.5 cups of water overnight. 2. Start the next day by boiling the meat. Once the meat is well cooked, remove the bones. 3. Then strain chickpeas and wheat and combine them with meat and broth in a large and wide saucepan. 4. Add salt, pepper and butter and cook until wheat is like porridge (about 75 minutes). 5. Finally, crush all ingredients well with a wooden spoon. 6. Garnish with butter and red pepper and serve. 7. Bon Appetit

ARTICHOKE STUFFED WITH OLIVE OIL

PREPARATION TIME: 30-35 Minutes COOKING TIME: 50-55 Minutes  8 Pieces Gum Artichokes INGREDIENTS  1 Cup Of Rice RECIPE OF FOOD  5-6 Stalks Of Spring Onion  1 Bunch Of Dill  Half a Teaspoon Of Black Pepper  Half a Teaspoon Of Paprika  1 Teaspoon Of Salt  2 lemons  1 Tea Glass Of Olive Oil  Hot Water 1. Firstly , take 3-4 liters of cold water in a deep bowl and add half a lemon juice. 2. Next, cut off the hardest leaves of artichoke leaves. 3. Open the middle of the artichoke by flattening the top of the leaves. 4. And immediately put it in lemon water. 5. Now, it's time to prepare the interior ingredients. 6. Wash the rice in plenty of water and drain. 7. Finely chop the onion and dill then add the rice. 8. Add black pepper, chili pepper, salt and olive oil. 9. Fill the artichokes evenly with rice. 10.After that, place the artichokes you prepared in the pot one by one. 11. Divide 1 lemon into 8 equal parts. 12. Place each piece on top of an artichoke. 13. Finally, Put hot water in the pot and close the lid. 14. After 50-55 minutes turn off the cooker and let the food cool. 15. Bon Appetit 

RICE PUDDING