FINAL COOK BOOK

PREPARATION TIME: 30 Minutes COOKING TIME: 45 Minutes  5 Cups of Milk INGREDIENTS  1 Cup of Granulated Sugar RECIPE OF FOOD  1 Cup of Boiled Rice  1 Egg Yolk  2 Tablespoons of Wheat Starch  2 Glasses of Water  1 Packet of Vanilla 1. Firstly, put cold milk and granulated sugar in a large pot., 2. Second, melt the sugar with a whisk. 3. Then put it on the cooker and leave the milk to boil. 4. Boil the rice in a different pot. 5. Add the vanilla to the milk. 6. Next, add boiled rice to milk. 7. Mix egg yolk, wheat starch and water well in a different bowl. 8. Slowly pour the mixture into the pot. 9. When the rice pudding is intense, remove it from the cooker. 10. Pour the rice pudding into earthen bowls. 11. Place the containers on a deep baking tray and put water under it. 12. Bake the rice pudding that you put in the oven in a preheated 200 degree oven for 12-15 minutes. 13. When it is red, remove it from the oven and serve it cold.

M I H L A M A

PREPARATION TIME: 20 Minutes COOKING TIME: 20 Minutes  4 Spoon Butter INGREDIENTS  4 Spoon Corn flour RECIPE OF FOOD  2 Glasses of Water  300 gr Trabzon Cheese 1. First, put the butter in the pan and melt until it foams. 2. Add a little corn flour and mix with a wooden spoon. 3. Continue to roast the corn flour until it turns color. 4. Then, add the water. 5. When water starts boiling, corn flour swells. 6. Meanwhile, cut the cheese into thin pieces and add to the corn flour. 7. Stir and cook over low heat. 8. Serve hot. 9. Bon Appetit 

Section V Teacher’s Name: Buket Göze Country: İstanbul, Turkey School:Çamlıca Kız Anadolu İmam Hatip Lisesi















































Çamlıca Kız Anadolu IHL We prepared a cook book about traditional Turkish https://www.storyjumper.com/book

L-Turkey- Buket GÖZE h cuisine. We used storyjumper app for our book. k/read/80811245/5e7fc86c054b8

Section VI Teacher’s Name: Jose Juan Herrerias Country: Las Lagunas – Mijas Costa, Spain School: IES Las Lagunas

Spanish Student’s Name: Adrian Gamez MALAGA CABBAGE Malaga cabbage is one of the most appetizing dishes when the cold arrives in the province of Malaga. A stew that will not leave any diner hungry. Ingredients: 200 grams of chickpeas 500 grams of beef Half chicken A bone 200 grams of beans Two carrots 100 grams of pumpkin 50 grams of beans 50 grams chard Garlic Cumin Peppers Pepper Salt Aged bacon Blood sausage Elaboration: The night before, leave the chickpeas to soak in warm water and a little salt. In a large saucepan add all the ingredients except the blood sausage and cover with water. Put the heat on until it starts to boil and then wait about 45 minutes until the chickpeas and vegetables are tender. Before finishing add the blood sausage and wait about five minutes.

Spanish Student’s Name: Adrian Gonzalez

Paella's Recipe INGREDIENTS - 300g monkfish - 250g mussels - ½ red pepper - 150g squid rings - 1/2 green pepper - 150g shrimp - Parsley - 150g crayfish - 1 ripe trings - 3 ñoras - 1 onion - Saffron - 1 clove garlic - 1 tablespoon of paprika - Olive oil - 1 clove garlic - Salt - 3 ripe tomatoes - 2 liters of water - Saffron on branch

- Parsley - ELABORATION 1. Sauté onion and garlic, finely chopped, and julienned bell pep- pers. Add the squid and brown them. When they are poached, add the tomato cubes, cook them a few minutes and let them cook until they take texture. 2. For the ñoras sauce, sauté the ñoras, saffron, a tablespoon of paprika, the garlic clove and the tomatoes, all very minced. 3. Add the rice to the paella, mix it with the vegetables and water it with a few tablespoons of the ñoras sauce. Now pour the boil- ing broth that you have obtained in the cooking of the fish and mussels. Incorporate monkfish, shrimp and scampi. Leave 5 minutes over high heat and then another 15 minutes over low heat. 4. At the last moment, add the mussels. Keep the paella on the fire until the broth is consumed and the rice is done. And then let it sit for 5 minutes.

5. At the last moment, add the mussels. Keep the paella on the fire until the broth is consumed and the rice is done. And then let it sit for 5 minutes. Spanish Student’s Name: Bernardo Javier Jiménez Mérida LENTILS Ingredients ● Lentils 250 g ● Green pepper 100 g ● Onion 80 g ● Leek 70 g ● Carrot 100 g ● Potato 250 g ● Homemade tomato sauce 50 g ● Extra virgin olive oil, 6 tablespoons ● Garlic clove 1 ● Laurel ● Salt ● Sweet paprika, 1 teaspoon

Elaboration We'll start by washing the lentils. On the other hand, we often chop onion, carrot, green pepper, leek and tomato into piec- es. In a saucepan, add three tablespoons of olive oil to heat, add the vegetables except the tomato and sauté them over low heat for five minutes, salting them lightly. Add the tomato dice or the homemade tomato sauce and let it cook for three more minutes. Add the lentils, bay leaf and potatoes by tearing them with the knife. We turn around with a wooden spoon and let them cook everything together for two minutes, add cold water until it covers the lentils about two centimeters above. We salt and let cook cov- ered for fifteen minutes if we make them in an express pot or fifty minutes if in traditional pot. When cooked, prepare a frying pan with the remaining oil and heat it. Add the filleted garlic clove and brown it lightly, remove the pan from the heat and add the “paprika”, stirring and adding this “sofrito” to the lentil pot. Let's cook for five more minutes and serve.

Spanish Student’s Name: Candela Camacho Today's recipe is about ... A delicious potato omelette. The potato omelette is one of the most typical dishes in Spain. • The necessary ingredients for this delicious recipe are: • - 1 potatoes big • - 4 eggs • - One onion • - A little bit of salt Receta: Peel the potato and cut it into thin slices. In a frying pan we pour a good jet of olive oil and put it to heat, when it has reached temperature, add the potatoes and let them cook. Meanwhile, in a bowl we crack the eggs and beat well with a pinch of salt. After about 10 minutes over high heat and stirring, the potatoes will be golden brown and ready to mix with the egg. We stir well so that they mix all the ingredients. We take another frying pan with a little oil. Let heat until the oil is about to smoke and add all the mixture. We wait until the edges of the omelette begin to curdle and sepa- rate from the pan and then we put a plate on top of it and turn it over. We add another bit of oil and return to the pan and cook for about 2 more mi- nutes, depending on how much curd we want. We take out and serve.

Spanish Student’s Name: Davinia Alba Caragia Pri- sac OLIVIER, THE RUSSIAN SALAD For me and my family, this is a dish we often make, and personally it's one of my favorites. I hope you like it if you try it, it’s easy to do! INGREDIENTS To make approximately four portions of this dish you will need: • potatoes • eggs 3 carrots 200 grams of chicken breast 200 grams of pickles in vinegar 200 grams of canned peas 180 grams of mayonnaise a pinch (una pizca) of salt and pepper PREPARATION First, you have to boil the potatoes, carrots, chicken breast and eggs in the same pot over medium heat for half an hour. Then, you have to let these ingredients cool and after that, peel off the potatoes and the eggs. Don’t do it in a hurry (con prisa) because you can break the potatoes. After, you have to cut all the ingredients that you have boiled into small cubes. Cut the pickles too and put all in a bowl. Don't forget to add the canned peas! Finally, add the mayonnaise and the pinch of salt and pepper. Put the bowl in the fridge to cool the salad for an hour because this is a dish that is served cold, like revenge, but this salad is tastier. Now, the salad is ready to eat. I recommend eating it with bread and decorate with a parsley leaf. Bon Appetite!

Spanish Student’s Name: Elena Wals Perez WHEAT STEW (TYPICAL OF ALMERIA) (FOR FOUR PERSONS) Ingredients: • A handful of chickpeas per person • 150 gr. wheat • A bunch of fresh fennel • An onion black pudding roll • A salty pork backbone • Salty ribs • A piece of bacon • 1 butter bone • 1 ham bone • 3 medium potatoes Preparation: ● Soak the chickpeas with a handful of salt. Put the chickpeas, the backbone, the rib, the bones and the bacon in a large pot. ● Clean the wheat by putting it in a wide bowl, with your hands stirring and squeezing it to remove the husk that we will blow from time to time so that it jumps and leaves the grain clean.Cook in a separate pot until tender about 45 minutes. ● It can also be cleaned and soaked so that it swells and then put to cook along with the rest of the stew. ● When the chickpeas are soft, take out \"the greasy\" and reserve them, put the wheat and the pota- toes cut into pieces, and add a bundle that we will have made with the fennel or if we want we can put them chopped. ● Let it cook until the potatoes are tender, taste with salt and rectify if necessary. ● Unos 5 minutos antes de apartar el potaje del fuego añadimos el rosco de morcilla para que le de sabor. ● Serve the stew and put \"la pringue\" on a separate plate.

Spanish Student’s Name: Lucia Jimenez Perez SPANISH OMELETTE INGREDIENTS For 4-6 persons. • 26 cm diameter frying pan. • 5 medium potatoes (peeled about 800 g). • 9 eggs. • Olive oil for frying. • Salt and pepper. PROCESS ● Cut the potatoes very thin, pour them into a pan on the fire with the warm olive oil, sprinkle with salt and black pepper. ● We cover the pan and leave it cooking between 4 and 5 minutes , we uncover, stir and cover again, wait 4 or 5 minutes to uncover and again stir, we will repeat this cycle until the potatoes are tender. ● Cooked the potatoes, we put them in a colander and drain the oil. ● We mix the eggs (just beaten) salt and pepper, add the drained potatoes and stir. ● We put the pan on the fire, if it is still wet with oil, you will not need to put more oil. Pour the potato-egg mixture and curdle on medium-high heat for 3 or 4 minutes on one side, and then on the other side. ● Then serve it hot or warm.

Spanish Student’s Name: Rafael Rodriguez Miranda THE SALMOREJO Ingredients: For 6 people 200 g Tomato - 1 kg Loaf of bread preferably from Cordoba Telera - Extra virgin olive oil - 150 ml Garlic cloves - one Salt to taste Preparation: To make the salmorejo, I like to mix the ingredients step by step to get the perfect texture. I start by washing the tomatoes, removing the green from the peduncle and crushing them. It is not necessary to peel or remove the seeds because then I pass the tomato puree through a fine strainer where everything remains, passing only the tomato. In a bowl I place the bread and cover it with the tomato puree, leaving it to soak for about ten minutes. After that time, I incorporate the garlic and trituro clove either with the mixer or with the Thermomix and I obtain a thick cream of bread and tomato. The proportion of bread that I use is great for this texture, but you can vary it depending on the water that the tomatoes you use have and how consistent the crumb is. Next I incorporate the extra virgin olive oil. A good salmorejo should always be made with oil from the Córdoba area, so if you can, any variety from the D.O. Priego de Córdoba is the ideal one, but in any case, if you do not have it, use a good extra virgin olive oil that will achi- eve the perfect emulsion and a creamy and thick result. After pouring the oil, we return to turbinate everything in the kitchen robot or with a mixer and patience until our salmorejo is uniform, with a nice orange color and compact enough to hold on its surface the traditional garnish bits with which it is decorated each serving.

Today's recipe is about ... A delicious potato omelette. The potato omelette is one of the most typical dishes in Spain. • The necessary ingredients for this delicious recipe are: • - 1 potatoes big • - 4 eggs • - One onion • - A little bit of salt Receta: Peel the potato and cut it into thin slices. In a frying pan we pour a good jet of olive oil and put it to heat, when it has reached temperature, add the potatoes and let them cook. Meanwhile, in a bowl we crack the eggs and beat well with a pinch of salt. After about 10 minutes over high heat and stirring, the potatoes will be golden brown and ready to mix with the egg. We stir well so that they mix all the ingredients. We take another frying pan with a little oil. Let heat until the oil is about to smoke and add all the mixture. We wait until the edges of the omelette begin to curdle and separate from the pan and then we put a plate on top of it and turn it over. We add another bit of oil and return to the pan and cook for about 2 more minutes, depending on how much curd we want. We ta- ke out and serve.

Section VII Teacher’s Name: Öznur Günesen Country: Düzce, Turkey School: Mustafa Kemal Ortaokulu