All the recipebooks put together

1. Migration: a Pilgrimage to Welfare Recipe book Comenius Partnership

2. STARTERS

3. How to make Asperges Asparagus with Sauce Hollandaise. Buy potatoes and prepare asparagus is very important to them enough to peel. This can be done with a special asparagus knife or a peeler for vegetables. A lack of peeled asparagus is thready. It is also important that asparagus does not dry out. With this acquisition should be given, at home, the asparagus a few days stored them in a plastic bag and / or covered with a wet towel in the refrigerator for them. If one wants to keep more asparagus, peeled and then they can be frozen uncooked. If they are removed from the freezer, they should not be thawed, but frozen to boiling to be charged. Asparagus, depending on the thickness, for 8-10 minutes until cooked. The best is this one special aspergepan, which boiled asparagus standing so that their heads under water, but an ordinary saucepan (with enough water so the asparagus just below the water) also works well. They use a shovel to the asparagus draining. A traditional way of serving with ham and a boiled egg. It is best white wine, such as Alsace (Pinot gris), to be drunk.

4. How to make Bitterballen Ingredients for 4 people • 250 gr chopped cooked tender beef • 75 gr butter • 100 gr flour • 2 egg yolks • 1 cup cream • 3 tsp celery salt • 5 dl meat broth • cayenne pepper • nutmeg • breadcrumbs • 4 g gelatin Preparation, Heat the fryer to 180 degrees. Melt the butter and stir in the flour until a roux, slowly add the broth and on quite boiling. Soak the gelatine and squeeze out the water and stir into the sauce. Put lemon juice and herbs on. Add the chopped meat added. Bring to a boil and immediately from the heat. Mix the egg yolks with the uncle of, stirring now eggs underneath the filling. Oil a baking tray and pour the mixture on it, and let it rest for a few hours in the refrigerator. The next day or a few hours later! Beat the egg whites separately with some oil. Cut the mixture into small pieces stiffened role in the protein and then through the breadcrumbs. Fry the bitter bales in about 5 minutes

5. Recipe for Crepes INGREDIENTS: - 3 eggs - 400 ml. of milk - 250 gr. of flour. - a little bit of salt or sugar. PREPARATION: This recipe is for 14 crepes (pancakes). First beat the eggs, then add the milk, the flour and the sugar and mix the ingredients. Put the frying pan to heat. When the frying pan is hot, put in a little bit of oil or butter and pour mixture in the frying pan. Cook one minute each. When it is ready to eat, you can fill it with something sweet like jam, honey or melted chocolate; or something savoury like cheese. Fold the crepe and it’s ready to eat.

7. 3 tomatos.

8. 100 gr. provolone cheese

9. 2 tablespoons of grated Parmesan cheese

10. Garlic

11. Basil

12. Extra virgin olive oil

13. SaltPreparation Wash the eggplants and cut them in half. Cook in salted water for 10 minutes. With a spoon, take out their flesh (which is set aside). Cut the meat Into small pieces and cook it with a clove of garlic. Chop the tomatoes and add them. Cook for 5 minutes on and off. Add (to fire off) the provolone cheese cubes, basil and mix it. Stuff the eggplants with the mixture and sprinkle with Parmesan cheese. Bake in a preheated oven at 200°C for 10-15 minutes. Garnish with a basil and serve warm or cold.

14. How to make Erwten soep Ingredients:2 liters of water500 g split peas2 pork chops3 bacon slices100 g celeriac2 potatoes2 large onions1 leek1 small carrot Salt Preparation: Put 2,5 litter of water in the pan. Then put the meat in it. Add potatoes and boil them. Cook the vegetables and peas. Peel the celery root into pieces and cook it.Put some milk in it, and slice the smoke sausage. Cook it for 1,5 hour. And after that, you are ready to eat.

15. Greek salad Ingredients tomatoes, peeled and sliced 1 cucumber, washed and cut in thin slices. Do not peel the cucumber! 1 green pepper, cut finely in thin stripes 1 large onion, finely sliced At least 100 gr. hard feta cheese Black Kalamata olives Capers Parsely Oregano Thick salt Extra virgin olive oil Good vinegar Preparation Place all ingredients on a salad bowl, salt them, pour vinegar, oil and mix very very well.

17. 450 gr of potatoes

18. 500 gr of cabbage

19. salt

20. 2.5 dl of oilPreparation In a pot we put water and salt. When it starts to boil we add the potatoes (already cut in small pieces) into the pot. Oncethey are cooked we smash them and put them again into the pot. Then we add the cabbage (already cut in small pieces). Then we add the oil and let it boil for 2 or 3 minutes. (If you like you can also add a slice of a special sausage.)

22. 450 gr of potatoes

23. 500 gr of cabbage

24. Salt

28. 1 pig ear;

29. 1 black sausage;

30. 1 meat sausage;

31. 150 gr of streaky bacon;

32. 750 gr of potatoes;

33. 2 onions;

34. 2 pieces of garlic;

35. 1 piece of laurel;

36. 1 bunch of coriander;

38. 5 potatoes;

39. 1 big carrot;

40. 1 leek;

41. 1 onion;

42. 50 gr of green beans;

43. 100 gr of cabbage;

44. 2 spoons of olive oil;

45. 1 sprig of parsley;

47. We let it cook for more or less half an hour, then mash everything and season it with salt. Put it again on the stove. When it starts boiling, add the green beans and the cabbage finely sliced.

51. 1 1/2 sour trachanas (frumenty)

52. 1 baking powder

53. 1 cup goat cheese (feta)

54. some salt

55. water, as much as it takesPreparation In a bowl stir flour with trachanas and then add the baking powder. Add oil and cheese, keeping some of these ingredients for later. Stir good, forming a slush mixture. Oil a baking-pan and place into it the mixture and some more cheese. Bake at the heated oven for 20-30 minutes at 200 Centigrade till it's brown.

56. Main Dishes

57. Ingredients (serves 4 people) 1 kilo boerenkool 1 kilo potatoes 1 glass of milk 1 smoking sausages 4 spoons of pepper Salt Preparation Buy some boerenkool. Slice the potatoes and put it with water and a little salt in a pan. Put on top of the kale and smoke sausage. Let it cook 30 minutes. Remove the sausage from the pan, pitch the rest mixed with some milk and butter. At least, add salt and pepper and then you are ready to eat. Boerenkool

59. 10 green olives

60. 10 black olives

61. 5-6 tomatoes

62. some strips of pepper

63. Oregano

64. Flour

65. extra virgin olive oil

66. Garlic

67. saltPreparation Pit olives and slice them. Cut chicken breasts into strips and flour them. Slice the tomatoes. Fry the garlic and add the strips of chicken and olives. After 2 minutes add the sliced tomatoes and sliced peppers. Season with salt, add the oregano and cook 2-4 minutes.

69. 1 1/2 tsp of salt

70. 1/2 tsp of ground red or black pepper

71. 3 cloves of garlic, finely chopped

72. 1 1/2 lb skinless chicken breast fillets. Cut into kebab sized pieces.

73. Flatbread such as lavash, pita or flour tortillas

74. 2 lemons or 4 limes, quartered

75. 3 sliced tomatoes

76. 2 sliced onions

77. 1 lettuce

78. Coriander to taste Preparation First mix together the yogurt, salt, pepper and garlic in a bowl. Later put in the chicken with yogurt and marinate it for 1 to 2 hours at room temperature, or up to 2 days refrigerated. Thread chicken on skewers and grill over a barbecue. Place the bread on plates (if tortillas are used, toast briefly), share out the meat among them. Then top with tomato, lettuce, onion slices and coriander and fold the bread over. Dress at taste with the just of the lemon or lime quarters.

80. 1 tablespoon olive oil

81. 1 pound boneless chicken breasts

82. Salt and pepper

83. Chilly powder

84. 3 tablespoons butter

85. 3 tablespoons flour

86. 1 ½ cups milk

87. 1 cup tomatillo salsa verde

88. 6 to 8 green onions

89. 2 tablespoons coriander

90. 2 cups shredded Mexican cheese blend

91. 1 cup chunky salsa

92. 10 to 12 ounces frozen spinach

95. Potatoes

96. Garlic

97. Oil

99. 2 cloves garlic, minced

100. 1 tablespoon olive oil

101. 1 cup sliced carrots

102. 1 cup peeled, cubed sweet potato

103. 2 teaspoons ground turmeric

104. 2 teaspoons ground cumin

105. 1/2 teaspoon salt

106. 3/4 cup water

107. 1 cup sliced yellow summer squash

108. 1 cup sliced zucchini

109. 1 cup green sweet pepper, chopped

110. 3/4 cup cherry tomatoes, quartered

111. 10 oz couscous Preparation Put the onion and garlic in a pan with hot oil and cook it on medium heat until tender. Add the carrots, the sweet potato, the spices and salt and add some water. Bring to boil and lower heat. Cook, covered, for 5 minutes until tender. Add the tomatoes. Meanwhile, prepare couscous with optional salt, according to package directions. Transfer the couscous to a large bowl. Add the vegetable mixture and mix gently. Serve immediately.

112. The Brazilian “feijoada” Ingredients 1 kg of black beans; 1 soup spoon of lard; 500 gr of dry meat; 250 gr of beef; 500 gr of salted pork; 150 gr of “paio”; 150 gr of black sausage 1 salted pork's tongue; 1 salted pork's foot; 1 salted pork's ear; 1 pork's tale; 150 gr of smoked bacon; 1 big onion; 4 pieces of garlic; 1 piece of laurel; Salt and pepper. Preparation: Soak the black beans for an overnight. Wash the dry kinds of meat and soak them as well, changing the water a few times. Boil the beans in salted water. Boil the meat, the sausages and the bacon also in water. Meanwhile slice the onion in very small pieces and brown it in the lard with the sliced garlic and the laurel. Add 3 soup spoons of baked beans and a little bit of the water where the beans were boiling and smash everything. Add the rest of the black beans and the meat and stir it carefully (add a bit of the broth if it’s necessary). Check for the seasoning. After 15 minutes, the “feijoada” is ready. Spicy sauce: Smash peppers, garlic, onion in a mortar and dress it with salt and pepper. After mashing everything up, mix the sliced parsley, the lemon juice and the oil.

114. 2 green peppers

115. 1 red pepper

116. 1 cucumber

117. 1 heart of big onion

118. 1 garlic clove (optional)

119. 2 slices of bread of the previous day without the crust

120. Virgin olive oil extra

121. Vinegar

122. SaltSieve or liquidize the pepper to eliminate the skin. Add more water if necessary; the mixture has be creamy Put the mixture in the fridge and serve it chilled with a trickle of extra virgin olive oil, which we will mix with a spoon of wood. Pepper is served with a garrison of raw( unripe) cucumber cut in dice, squares of bread (normal or brown), cut in squares and bad onion. Every element in a dish apart in order that the retainers could be served to this taste

124. 50 grams butter,

125. 2 tsp tomato paste,

126. bay leaf 1,

127. 1 teaspoon thyme,

128. 3 onions,

129. 1 kg of winter carrots,

130. 1 kilo of potatoesPreparation Peel the potatoes, carrots & onions and cut them in pieces while bringing large pot of salted water to a boil. Boil vegetables approximately 20 minutes until potatoes are soft. Drain the vegetables and mash well. Add butter, salt & pepper to taste.

132. 2 eggs

133. 3 tablespoons flour

134. 100 gr. of bread crumbs

135. Salt

136. 500 ml oil for frying

137. 1 lemonPreparation In a bowl beat eggs with salt. Pass the iamb chops In flour, then In eggs and then In breadcrumbs. in frying pan, heat OIL Arrange the chops and COOK 5 minutes per side. Once removed from the on, pass on yellow paper to remove super-ftous grease-Serve hot with temon wedges decorating.

140. 5 roasted aubergins

141. 1 bag of lasagne

142. 2 eggs

143. 200 g grated feta cheese

144. 300 g grated Feta cheese

145. 1 cup of milk cream

146. 2 tomatoes

147. salt

148. pepperPreparation Roast the aubergins in the oven until they're soft. Cut them in the middle and lay them in a piece of heat-proof bakeware. Grate the tomatoes on top of them. Powder with grated feta cheese and finish with a layer of lasagne. In a bowl combine eggs, milk cream, grated Gouda cheese, season with salt and pepper and pour the last layer (lasagne). Roast in the oven for 30 minutes at 250 C.

150. Oil

151. Vinegar

152. Garlic

153. Salt

154. Coriander

155. WaterPreparation Cook the ear in water and salt. Then drain the water and cut the ear in small pieces. To finish, season the ear with oil, garlic, coriander and vinegar.

157. piglet

158. 2 small pieces of garlic

159. 1 leaf of laurel

160. 150 gr of capsicum

161. 1 glass of white wine Preparation: Season the piglet with salt two hours beforehand. Then dress the piglet with the pig lard. Then put the garlic, the laurel and the capsicum in a mortar and mash them until it turns into a homogeneous mass. Then add the white wine inside the piglet. After you have done all this, put the piglet in the oven for 2 hours (180º C). This meal is usually served with fried potatoes.

162. FourCheeses Pizza Ingredients for the dough: 1 kg. of flour 50 gr. yeast 1 cup of oil Salt to taste Water 1.Place the flour in a bowl keeping a cup apart to use when working the dough. 2.Then dissolve the yeast in a cup of lukewarm water. 3.Add the bowl with flour 1 teaspoon salt and toss. 4.Add the yeast water and start kneading with your hand until all the flour is well mixed, if necessary add extra warm water. 5.Add the oil and mix well until you will notice that the dough no longer sticks to your hand. You do not need much kneading. The dough should be soft but not too soft, allow it to rise in the bowl for 15 minutes in a warm place. 6.Pour the contents of the bowl on a floured top, cut the dough with a knife into four equal parts -if you are a pizza lover cut it into three-. Make balls with the dough, cover them with a kitchen cloth and let them stand for 30 minutes. 7.Oil the molds with a brush or simply with a finger. The buns grow in size rested and 50% take it and stretch it with your fingers, if not encouraged do so with a rolling pin, once stretched about the size of the mold put into it and finish stretch with fingertips the dough to the edges, stretch out your buns and now comes the better. 8. Now when the dough is flat you can put the ingredients. First put the tomato sauce on the dough; Then if you do four cheese pizza you need different types of this: Roquefort, Mozzarella , Cheddar and Manchego cheese. 9. When you have it prepared put it into the oven at high temperature until it is golden and a bit crispy.

164. 5 eggs

165. 1 mediumonions

166. 1/4 l oliveoil

168. Desserts

169. Apple Pie INGREDIENTS: 250 grams butter 1 glass and 2 fingers sugar (2 fingers higher in the glass) 1 glass and 2 fingers self – raising flour 2 tspns baking powder 3 eggs 2 – 3 apples, cleaned and cut in thin pieces cinnamon Icing sugar Brandy (for sprinkling the apple pieces) METHOD: Mix in a bowl the butter, the sugar, flour, baking powder and eggs. Use a round baking pan to empty the mixture into it. Place first a baking sheet at the surface of the baking pan in order not to burn the bottom of the pie during baking. Sprinkle apple pieces with brandy and insert them perpendicularly into the mixture. Bake in 200 C for 1 hour. Remove from oven, remove pie from baking pan and turn it upside down. Then dredge it with cinnamon and icing sugar and serve. BON APPETITE!

171. 4 bananas;

172. cinnamon;

173. 1 cup of flour;

174. ½ cup of milk;

175. oil for frying;

176. 1 egg;

177. a pinch of saltPreparation: Peel the bananas and open them in the middle. Put the flour in a container. Add the rest of the ingredients and mix it very well. Pass the bananas in this mixture and fry them in very hot oil until they get a golden colour. You could sprinkle them with sugar and cinnamon or you could eat them just with a scoop of ice cream.

178. Banana Split Ingredients (4 people) 4 bananas 1kg of ice-cream (election flavor) 100 g of Whipped cream 100 g melted chocolate 100 g of chocolate chips Strawberries or cherries to decorate. How to prepare it Put the peeled bananas on a plate, Cut them lengthwise into two portions. Then put two or three balls of ice-cream onto the banana halves. On the balls, put a little bit of cream, some strawberries and some cherries to decorate. Spray with the chocolate chips. Right to serve! This is a very delicious and nutritious desert!!

179. Baklavas Ingredients 500 grams of finely chopped walnuts15-20 finely chopped cloves250 grams butter800 grams filo pastry sheets150 grams honey100 grams olive oil2 kilos sugar Preparation For the syrup: Boil 1.5 kilos sugar with 1/2 kilo water until the syrup sets. Remove from the heat and stir in the honey. For the filling: Mix the walnuts with the cloves. Add the rest of the sugar and mix well again. Melt the butter and mix it with the oil. Butter a baking sheet 25×40. Place 4 pastry sheets brushing each one with the butter-oil mixture and with the edges of the sheets above the top of the pan. Then cover with an unbuttered pastry sheet. Spread a layer of chopped walnuts over it. then a buttered pastry sheet. turn the edges of the sheets inside. Continue in this way: one buttered pastry sheet, one pastry sheet unbuttered, layer of nuts between until all the sheets and the nuts are used, Finishing with a buttered pastry sheet. Score diagonal lines from one end of the pan to the other. Pour the rest of the butter over and sprinkle with water. Bake at 180c. When it starts getting golden brown, cover with foil to bake evenly. It is ready when it can be removed from the pan. Whilst hot, pour the rest of the the cold syrup over. Leave until is cold before eating.

182. 4 soup spoons of flour;

183. 6 soup spoons of sugar;

184. 1 liter of milk;

185. Lemon juice (boil the peel)Preparation Boil the milk but remove some to dissolve the rest of the ingredients. After mixing the eggs, the flour, the sugar and the lemon juice with the milk (so that it is quite fluid), join this to the boiled milk, always stirring the ingredients. If you’d like to, you can put a little bit of sugar on the top of the creamy milk and burn it. It’sdelicious! After this, put it in the fridge and a few hours later, it is ready to be served.

186. Fruit Salad Ingredients 1 melon 2 peaches 2 pears 1 bunch of grapes 2 glasses Mosxato wine 1/2 cup peeled and chopped almonds 1/2 cup golden grapes 1/2 cup honey Preparation Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refrigerator for an hour.

188. 1 wine-glass of olive oil

189. 1 water-glass of neseste (corn flour)

190. 2 water-glasses of sugar

191. 3 glasses of water

192. 1 tea-cup of fried almonds

193. some cinnamonPreparation Put olive oil in a pot and wait till it's hot. Then add sugar and stir good, till you have a brown caramel. Put neseste with water in a bowl and stir well till the neseste is diluted. Add almonds and the mixture from the bowl into the pot with caramelled sugar. Stir constantly, till the ingredients become a smooth and thick paste. Empty the mixture out in a form or a baking pan, and once it's cold, the halvah is ready. Serve and powder with little cinnamon.

195. FruitPreparation Take a large bowl or dish.Place the bowl on top of a clean tea towel.Carefully pour over the yogurt and let it drain well.Pour the liquid in the bowl, away and put the yogurt into the bowl.Cut the fruit into small pieces.Place the pieces of fruit in addition to the curd on a plate or dish.

197. Poffertjes Preparation Flour with salt, 1 tsp sugar and yeast mixture, stir in egg, stirring part by part to add milk, stirring until a smooth batter, batter, and hedging in warm draft-free place 11 / 2 hours completely rise.PreparationMelt butter, brush with melted butter with the dimples in the poffertjespan greasing, layer of batter into the pits pour pancakes cooked in 5 minutes and tan, mid-turn, on a scale and put in an oven at 100 degrees is warm heated the same way the rest of the baking pancakes.Pancakes on plates distribute, sprinkle with powdered sugar and a pat of butter on it. Ingredients 100 gr flour, sifted,salt, 30 gr sugar,1 / 2 sachet dried yeast (7gr a)1 egg,11 / 2 cup lukewarm milk3 tablespoons butter, powdered sugar,small lumps of butter

199. cinnamon stick

200. lemon (only a peel)

201. 180 gr of rice

202. 150 gr of sugar

204. 3 tablespoons of Marsala (also warm water is ok)

205. 180 gr. butter

206. 180 gr. icing sugar

207. 50 g. ricotta cheese

208. 1 teaspoon vanilla essence

209. 3 eggs with the yolks and whites separated

210. 150 gr. flour "OO”

211. 2 tablespoons of baking powderPreparation Let soak the raisins In Marsala wine (or warm water) for IO-1B minutes. In a large container work the butter and sugar until it be­comes creamy. Add the rlcotta, the vanilla essence and egg yolks .Work to obtain a homogeneous mixture Photo 4 Add the raisins and stir with a wooden spoon Photo 5 in another bowl mount the egg whites until stiff and add the egg whites into the mixture with the raisins, mixing top-downAdd the sifted flour and baking powder to the cream, stirring. Lined with parchment paper or buttered and flour a cake pan of HO cm or IS cm rectangular. Pour the mixture into the moid. Cook at 170 °C -for **0 minutes In a ventilated oven When cooked, remove the cake from oven and let cool, sprinkle with Icing sugar and serve.

212. Stroopwafels Preparation Prepare the baking cast with butter and spread a little bit of baking power Whip the butter and sugar until you get a soft, creamy mass. Beat the eggs one by one through the creamy mass. Add little by little the baking powder with salt and cinnamon. Blend with a table spoon piece by piece the stroopwafel through the dough. Fill the baking cast with the doug and put it at the centre of a cold oven (cold!). Turn the over to 170 degrees Celsius and bake for about 70 minutes. Pierce to see if the cake is done from the inside. If it does not stick anymore, the cake is done. Let the cake cool down for about 10 minutes and then put to cool down out of the cast. You're all done! Ingredients: 4 cups all-purpose flour 1/2 tsp. ground cinnamon 1/2 cup white sugar 1 cup unsalted butter 2 large eggs 1 (.25 ounce) package active dry yeast 1/2 cup warm water

213. We hope you enjoyed our recipes.You’ll find more information in the following sources.Thank you.

214. Our Information Sources :www.toarkoudi.grwww.netlife.gr www.gma-nitsa.gr www.2search.grwww.gourmet.gr www.sintagespareas.gr www.gefsi.grwww.cook.idx.grwww.sintagigiagias.grwww.matia.gr

215. http://bettyscuisine.blogspot.com/2009/03/blog-post_08.html http://www.youtube.com/watch?v=1Y6dtZ4bXM8&NR=1

216. http://1.bp.blogspot.com/_va62I9nWbNo/SN9UDyLUxyI/AAAAAAAAAJU/MT http://www.freguesiadepovolide.pt/varios/4288CALDO%20VERDE.jpg http://img.geocaching.com/cache/46a8ce3d-4da5-4aa6-ae9c-a8642ada8a7 http://whataboutcooking.blogs.sapo.pt/arquivo/arroz%20doce.jpg http://3.bp.blogspot.com/_UoHsqFEgjQo/SqBMt/melao_com_presunto_3.jpg http://www.wikipediadereceitas.comcontentuploads/2009/06/sopa_pedra.jpg http://viajeaqui.abril.com.br/imagem/blog/viajar-barato/FernandoLeitao.jpg http://amadeo.blog.com/repository/927679/2051362.jpg http://www.cozinhabrasileira.com/a/b/5ACA3.jpg http://www.receitasdecomidas.com.br/fotos/feijoada-a-brasileira.JPG http://farm4.static.flickr.com/3207/2969643949_95baffb14c.jpg