Eco Chef Recipes

Eco Chef Recipes FLAVORS OF TURKEY, PORTUGAL, ITALY, SPAIN, FRANCE

FLAVORS OF TURKEY, PORTUGAL, ITALY, SPAIN, FRANCE







HOW TO RECYCLE LEFTOVER COOKED PASTA I offer you a recipe to accommodate your leftover pasta from a previous meal INGREDIENTS 200 g of cooked pasta (shells, macaroni, penne ...) 1 egg 30 g grated cheese chopped parsley 1 tsp. cornflour coffee 50 g ham, cut into pieces salt pepper PREPARATION 1)In a salad bowl, combine the pasta, egg, cornstarch, cheese, ham and parsley. Salt and pepper. 2)Mix everything well 3)Heat a little oil in a large pan 4)Place small piles of pasta by forming round pancakes (preferably not too thick) (like Sandrine, to make my pancakes uniform, I used metal cooking circles) 5)Leave to cook for a few minutes. Turn the patties over and cook for a few more minutes on the other side 6)(to be crisp, the pancakes must be golden brown!) 7)Once cooked, place the pancakes on a plate covered with paper towels (this to remove excess fat). 8)Enjoy immediately

































GREEN STEPS, BUILDING OUR FUTURE PROJECT Eco chef Rec pes FLAVORS OF TURKEY AND PORTUGAL ÇAMLICA KIZ AGRUPAMENTO ANATOLIAN DE ESCOLAS DE IMAM HATIP VILELA, PAREDES HIGH SCHOOL









SECOND GROUP Portugese Recipes

First Plate: Bacalhau com natas Ingredients:  2 medium russet potatoes, peeled and quartered  2 (6 ounce) fillets cod  2 pinches cayenne pepper, divided, or to taste  salt to taste  7 tablespoons unsalted butter, divided  2 tablespoons finely chopped shallot  1 cup heavy cream  2 teaspoons lemon zest  1 tablespoon fresh lemon juice  1 tablespoon chopped fresh tarragon  2 teaspoons freshly grated Parmigiano-Reggiano, or to taste INSTRUCTIONS 1. If the cod is still not cooked, bake cod until ready, then takes the bones and skins apart in big chunks. 2. Start by cooking the potatoes I personally do not care much for the shell. But you can peel the potatoes and bring to bake in warm water until they are good. No need to cook too because then how will the oven may end there is still need of a minutes to be in point. 3. However in a frying pan put the onion cut into thin slices with a little olive oil with crushed garlic cloves and let it cook until the onion browned. After joining the cod, test and rectifies with salt and pepper. 4. Joins the prepared milk and cream and a tablespoon of butter and a pinch of nutmeg and let the sauce thicken a little, test to see if you need to adjust, as is the taste, remove from heat. 5. Strain out the potatoes and cut them into cubes and pour with the cod mixture and involves well. Then put it on a tray or baking dish to bring to a preheated oven hot to about 200ªC enough only for browning the top and is ready!

Dessert: Pão de Ló de Ovar Ingredients:  12 yolks  4 eggs  250g sugar  125g flour Instructions 1. Line a clay cake pan with foolscap paper or other thick white paper - I used 2 sheets. 2. In a large bowl, whisk together sugar, yolks, and eggs for 30 minutes or use an electric mixer for 15 minutes. 3. Meanwhile, preheat oven to 220 ºC / 428 ºF. 4. Sift flour and salt and gently fold it all together. 5. Pour batter into prepared pans and bake for 10 minutes and then lower the temperature to 180ºC / 356 ºF for 20 minutes more. 6. When you take it out of the oven it should be golden brown and the center should shake a little. 7. Let it sit in the pan until cool. Remove it carefully, so it doesn't crack.

Turkish Recipes 1- MÜCVER Mücver is an appetizer that we usually eat with yoghurt. The recipe is really easy and it is delicious. Here is the recipe for you to try. Ingredients  2 zucchini  3 eggs  2 carrots  3 tbsp. of scallion (chopped)  2 tbsp. of dill (chopped)  1 teaspoon pepper  1 teaspoon salt  1 cup flour  ½ cup olive oil for frying ( or more as needed) Recipe First grate zucchini and place it on a cheesecloth or absorbent paper and squeeze out to get rid of the excess water. -Place zucchini, grated carrots and chopped scallion into a large bowl and mix. -Then add dill, flour and eggs. ( If you want you can also add ½ cup feta cheese) And mix them well. The mixture supposed to be like a thick batter. -Heat ½ oil in a frying pan. For each mücver you can put a tablespoon of batter. We basically make them like pancakes :) Fry on each side until golden brown. - Drain your Mücvers on paper towels to get rid of excess oil. Serve it with yoghurt. - Enjoy your Mücver! Hope you like it.

Stuffed Bell Peppers ( Dolma Biber) Ingredients  10-12 bell peppers ( you can make it less if you want)  1 onion  1,5 glasses of rice  1 tbsp. of tomato paste parsley  Black pepper  Salt  Powdered mint ( as you wish)  3 tbsp. of olive oil Steps to Make It 1. Wash your peppers and remove the stems by pressing your thumb gently down on the base of the stem. This will cause the stem and base to cave inside the pepper, leaving a perfect hole on top for stuffing. 2. Clean out any seeds and white membranes from the insides of the peppers and set them aside. 3. Put a shallow pan on a medium flame and fry the onions in the olive oil until they are soft and reduced. 4. Add all the other dry ingredients and mix well. 5. Stir in the water and grated tomato and bring it to a boil. Cover and simmer over low heat until the water is almost absorbed. 6. Once your filling cools down enough to handle, arrange the empty peppers side-by-side in the bottom of a saucepan. Make sure there is no empty space left between the peppers; if there is, arrange the peppers in a smaller pan so they support each other and stand upright. 7. With a dessert spoon, fill each pepper with the rice mixture until it reaches the top. Don't pack the filling down or overfill your peppers. The rice will need enough room to expand while it cooks.

8. Once you've filled the peppers, cover the opening of each with a square of tomato, skin side up. Add enough water to the pan to reach halfway up the peppers. Drizzle about two tablespoons of olive oil over the peppers and add some extra salt to the water. 9. Bring the pan to a gentle boil, then immediately reduce the heat to low. Let the peppers simmer gently with the cover on until most of the water is absorbed. 10. Remove the pan from the heat and let it continue to steam until it cools to room temperature. If too much condensation forms on the lid, cover the pan with paper towels and close the lid over them, letting the peppers continue to steam. 11. When the peppers are cool, they will become firmer and easy to remove from the pan. Remove each one gently with your fingers being careful not to damage it. 12. Place the pepper dolma on a decorative serving dish creating a random pile, drizzle them with some more olive oil, and garnish the plate with some chopped, fresh dill weed, if desired. Here are my suggestions for you; > Don’t forget to put tomatoes on top of them. > When it is ready to cook, you need to use 3 glasses of hot water and 1 tbsp. of tomato paste, don’t use the tomato paste too much in water, otherwise it won’t be delicious. > Don’t forget to wash the rice and drain it after that, before you add it to the mixture. > You can find different spices if you don’t have the ones above. > Last but not least, don’t forget to enjoy! 2- FIRIN SÜTLAÇ ( Rıce Puding) Ingredients 1 pack vanilla 1 teacup rice  1 ml milk 2 tbsp. farina  250 g sugar  2 eggs

Recipe 1- Add milk, sugar, vanilla and eggs to a saucepan. And bring to a low boil over medium heat. 2- While it is heating, take another saucepan, add 1 teacup rice and cook it with water. 3- Add the cooked rice to the boiling milk, mix it and keep boiling. 4- Take a bowl and mix 2 tbsp. farina and 1 teacup water. Then add this mixture to the boiling milk too. 5- Mix it and keep boiling for 3-4 minutes. Then turn off the cooker. 6- Divide rice pudding to the ramekin bowls. And put the bowls to baking tray. Note: Put water in the tray so that your bowls don’t crack. 7- Cook it 200-250C 8- When they turn red take them. (Be careful while taking because the water in the tray can be pouring.) 9- It is ready! If you want you can serve it with cinnamon. Second Group Students: Saliha Azra Ö. Amine Berra G. Meryem Ö. José Pedro C. Diogo Filipe C. Bon Appetit!

Third Group To prepare the dough for the mantı, knead the dough in Mantı a large bowl by adding 3 cups of flour, 1 egg, salt and Recipe 1 glass of warm water. On the other hand, grate 1 onion. Add the minced meat, pulp and black pepper and mix by kneading.(if you like you can add parsley too) Turn the kneaded dough into meringues and roll out each meringue separately with a rolling pin. Ingredients: Cut the dough we rolled into square frames. Put it into the dough you have cut, tearing it without Dough minced meat. 3 cups flour 1 glass of warm water Bring the 4 corners of the dough together, combine Salt them and shape them. 1 egg Put water on the stove and bring it to a boil. After boiling, put the mantı in water on low heat and cook For inside for about 20 minutes. 250 g low-fat minced meat Then for the sauce, melt the butter in a pan and fry it 1 medium onion with tomato paste, mint, thyme, chili peppers (spices Black pepper are optional). Chili pepper Put your cooked mantı on plates and pour garlic yogurt Salt over it and butter sauce that you’ve just made ! For the above Cheer your mouth, enjoy your meall!!! garlic yogurt Optional sauce for the above(I certainly recommend) Butter 2 tablespoons tomato paste Preparation of;

Biscuit cake ingredients: -1 packet of biscuit -1 packet of pudding -milk preparing: 1)do normal pudding. then align the biscuit like this. 2)pour a pudding layer on it continue it for 4th time after that put it in the refrigerator for 10 min. later enjoy your cake! Humus

Ingredients: 2 glasses of chickpea (250 gram) 2 pieces of garlic 2 lemons 1/2 glass of tahini (100 ml) 3 spoons of olive oil Half spoon of cumin 1,5 teaspoon of salt For the top: A teaspoon of chili powder A spoon of olive oil Recipe: Soak the chickpeas for a day (or if you don't have that much time 4-5 hours is enough) A day after, put the chickpeas in a saucepan and fill the saucepan with water. Cook them for 1 hour. After they get soft you can take it off the oven.Put tahini, olive oil, cumin, lemon juice and salt into a bowl. Slice garlics to really small sizes and add them as well. Put the chickpeas into the food processor with the mixture you prepared and process them until they are slick. (If the food processor machine finds it difficult you can add olive oil or a little bit of water) After this take this into the service plate and draw a circle to the middle of it with a spoon. (Just like in the picture) Lastly put some olive oil and chili powder to the top. Bom apetite  1. Batatas à murro (MEAL) Ingredients: • 3 chicken breasts • ground pepper • lemon • Salt • Olive oil • Potatoes

Preparation of the chicken breast: 1. Season chicken breast with salt and pepper to your liking and a few drops of lemon. 2. Let the seasoning stand for about 10 minutes 3. Then just grill to the right point. Preparation of potatoes: 1. Take half a kg of potatoes and wash well, without removing the peel. 2. Place the potatoes on a baking sheet with salt to your liking and a cup of olive oil 3. Bake for about 1 hour, keep an eye. 4. After roasting the potatoes, punch them to mash / open them a little, without destroying them. 5. Distribute the potatoes on 3 plates next to 1 chicken breast and place a drizzle of olive oil on top. 2. Canja de galinha (soup) Ingredients: • noodle pasta • Chicken • Salt • 1 knorr Preparation: 1- Put water in a pan with the chicken to cook 2- when the chicken is cooked, remove it from the pan and put the pasta in the same water to cook and add the knorr. 3- remove the chicken bones and add to the dough 4- Cook with salt to taste Note: You don't need to know a whole chicken, just a piece of chicken.

3.Bolo de cenoura com cobertura de chocolate (dessert) Ingredients: • 2 carrots • 2 cups of flour • 2 cups of sugar • 1 cup of oil • 4 eggs • Dark chocolate Preparation: 1. In a blender add the eggs, the oil, and the carrots (in shell) and beat. 2. In a bowl, put the sugar, flour and stir very well. 3. Add the ready mix from the blender and mix again 4. Grease a pan with butter and pour all the mixture there. (photo pan under) 5. Go to the oven at 180º and keep an eye on it until you get to the point. 6. When it is ready, let it cool and then remove it from the pan and place it on a plate. Roof: 1. Put half a tablet of dark chocolate in a mug and microwave it to melt. 2. Once ready, place on top of the prepared cake on the plate. And that´s ready, you can taste. Group Members: Meryem Özt. Rabia D. Fatma Ecem N. Ana Cardoso Ana Barros Inês Garcez Oliveira Bon appetit!

















Green Steps Building Our Future Ecochef H. Sena Şahin Alice Alves Meryem Sarıdoğan Lara Moreira Yaren M. Çavdar Inês Silva

INTRODUCTION AND INDEX Hello there! We are so excited to share our recipes with you! Because our project was ecocef, we chose eco- friendly and healthy recipes. We have tried the recipes at home and had so much fun doing so. We hope you like our recipes as well as we did. OUR RECIPES SALAD OF COWPEA MINT-LEMON TARATOR LEITE-CREME STRAWBERRY YOGHURT TOAST WITH AVOCADO, EGG AND GREEK YOGURT SAUCE

SALAD OF COWPEA NAME OF CREATOR DIFFICULTY ALICE ALVES NUMBER OF SERVING PREPARATION FOR 4 INGREDIENTS IN A PAN, PLACE THE COWPEA TO HEAT, FOR 10 400 G OF COOKED COWPEA 2 CANS OF TUNA MINUTES. 2 BOILED EGGS 1 MEDIUM ONION IN A BOWL, CUT THE ONION AND TOMATO INTO CUBES, 1 MEDIUM TOMATO ADD THE CHOPPED GARLIC 2 CLOVES OF GARLIC SALSA (BY CHOICE) AND ADD THE OIL AND OLIVE OIL (BY CHOICE) VINEGAR. VINEGAR (BY CHOICE) POUR THE DRAINED COWPEA INTO A SERVING DISH AND ADD THE TUNA, THE OLIVE OIL SAUCE AND DECORATE WITH THE EGGS CUT INTO 4.