European Cookbook

S.O.C.I.A.L & M.E.D.I.A

Difficulty

Dinner guests

Time

for eurofood lovers

European Cookbook

Greece

Spain

Germany

France

Greece

Spain

Germany

France

France

Greece

Germany

Spain

Cheese

Cold meats

Homemade bread

Ice cream

Other Eurodesserts

Desserts

Straight from the Mediterranean

Main courses

Other Eurostarters

Starters

A little history

About us

Index

We have enjpyed sharing recipes and trying each other's cuisine

We also believe that a healthy diet will help our students protect themselves from diseases, build a positive image about themselves and allow them to have an active mind to ensure a long and healthy life.

This cookbook is a further step to share our culture with our partners, as we see food as a major trait from each country., so sharing our food is also sharing our culture. We believe that our partners could try to cook some of our dishes, and then we could all try the results, rejoicing or laughing together with the final turn up of our dishes.

About us

In the 20th century, cooking became an art directed to the 5 senses, especially to sight. Sauces and herbs became essential.Dishes were simple but elegant and pure flavours were combined

A little history

Nouvelle cuisine

The origins of cooking are obscure. Roast meat was probably discovered by chance after a fire killed a beast.Roasting meat over fires remained virtually the sole culinary technique until the Paleolitic Period when, in the South of France, people began to steam their food over wet ambers by wrapping it in wet leaves.

Its origins

17th-18th century

Roman times

The Roman diet was often very frugal and consisted of a gruel of different cereals, fruits, olives, vegetables and cheese. Wealthier Roman preferred more exotic food, which used imported species.

In the 17th and 18th century, the cuisine evolved slowly. Natural products were promoted and more elaborate preparations were created (coulis...)Cakes and pastries appear.Besides, from Medieval times, we can see the rise of "Nationalism" in cooking.

In the 20th century, cooking became an art directed to the 5 senses, especially to sight. Sauces and herbs became essential.Dishes were simple but elegant and pure flavours were combined

A little history

Nouvelle cuisine

The origins of cooking are obscure. Roast meat was probably discovered by chance after a fire killed a beast.Roasting meat over fires remained virtually the sole culinary technique until the Paleolitic Period when, in the South of France, people began to steam their food over wet ambers by wrapping it in wet leaves.

Its origins

17th-18th century

Roman times

The Roman diet was often very frugal and consisted of a gruel of different cereals, fruits, olives, vegetables and cheese. Wealthier Roman preferred more exotic food, which used imported species.

In the 17th and 18th century, the cuisine evolved slowly. Natural products were promoted and more elaborate preparations were created (coulis...)Cakes and pastries appear.Besides, from Medieval times, we can see the rise of "Nationalism" in cooking.

Starters

A starter is a small quantity of food that is served as the first course of a meal. In AmE it is called appetizer.

Ingredients

- 12 slices of Corsican lonzu- 100grms white beans- 3 cabbage leaves- 2 potatoes and 2 turnips- 2 courgettes and 2 carotts- 2 onions and a garlic clove- 2 bay leaves, a little thyme- salt and pepper

4.Peel the potatoes, courgettes, carotts and turnips , cut them in dices and then put them in the casserole .Cover with a lead and let it simmer for 25 minutes. Serve hot with the rest of the lonzu

3. Add the thyme ,the bay leaves and half the lonzu cut in strips. Pour 2 litres of water and allow to simmer for 10 min

2. Pour the oil in a casserole or in a pressure cooker, add the onions sliced, the garlic clove crushed, the chopped celery and cabbage leaves.

1. After spending the night in water, boil the beans for 90 minutes . Then drain them and reserve them.

Corsican soup

La soupe Corse

easy

6 guests

30 minutes

• 4 big artichokes
• 300 grms minced meat
• 200 grms mushrooms
• 2 shalottes
• 2 peeled tomatoes
• a clove of garlic
• a small cup of breadcrumbs
• 1 glass of milk
• 1 egg yoke
• thyme and 2 bay leaves
• olive oil , salt and pepper

Ingredients

6. take the mix away from the fire and add the egg yoke7. Fill the artichokes with the mix and arrange them in a dish for oven. Add some oil , some wine, some thyme and the bay leavesand finally the crushed peeled tomatoes8. Cover with tin foil and leave in the oven for an hour.

2. Blanch the artichokes in boiling water for 10 minutes.3. Fry the garlic with the mushrooms and the shalotte4. deep the breadcrumbs in the misk and drain them.5. In a pan, fry the minced meat with the breadcrumbs

1. Preheat oven at 180 ºC.

Stuffed artichoke

Artichauts farcis

medium

6 guests

70 minutes

• 200 gms Bavarian sausage
• 200 mlts pickle juice
• 150 mltrs white wine vinegar
• 2 small red onions
• 2 tbsp oil
• 1 tbsp fresh chives
• salt and pepper
• sugar

Ingredients

easy

6 guests

30 minutes

4 Finally, in a salad bowl / dish , mix all the ingredients together . You can decorate the dish with some chives or even with chimes flowers.

3. Mix the mustard and the oil in a small bowl with the help of a spoon

2. pour the pickle juice and the vinager in a bowl. Stir them together

1. Chop the chives, sausages ,red onions and the gerkins into fine slices

Sausage salad

Follow the steps

• 500 gms leberkäser, sliced
• 4 eggs
• butter to cook
• parsley (25 gms)

Ingredients

easy

6 guests

30 minutes

1. Put some butter in a pan and heat it2.fry the leberkäse en the butter3. fry the parsley4. fry the eggs and serve an egg onto a slice of leberkäse5. Srinkle some parsley on top.6. eat it while warm.Enjoy!

Leberkäser

• 1 kgrs tomatoes
• 200 grms white bread
• 150 mlts olive oil
• 1 garlic glove
• 2 tspswhite wine vinegar
• 4 slice parma ham
• 2 boiled eggs
• salt and pepper

Ingredients

25 minutes

4. Pour the mix on a small bowl, for one portion, and grate the boiled egg on top.Add some Spanish ham on top.If you have time, leave it in the fridge and serve cold!

3. Boil some eggs in a pan.

2. add the rest of the tomatoes. Add the olive oil, some alt and pepper and blend it again until you get a very fine mixture

1. Put some tomatoes in a blender with the garlic clove, the oil, the bread and blend it finely.

easy

6 guests

Tomato soup

Salmorejo

2. Add the white wine and let the alcohol evaporate. Then add the beans and let then cook until soft3. Decorate with a stip of ham and serve hot4 We can fry an egg and serve with the beans

• 1 kgr fresh small broad beans
• 1 onion
• 1 garlic clove
• 50 gms parma ham
• 50 gms panceta
• 80 mls white wine
• olive oil
• salt and pepper

Ingredients

30 minutes

1. Heat in a pan a little olive oil. Fry the onion finely chopped. When it is transparent, add the garlic chopped. Once it has gained some colour, we add the ham and panceta diced and leave them to fry for 2-3 minutes.

medium

4 guests

Broad beans with parma ham

Habitas con jamón

easy

6 guests

65 minutes

4. In a bowl, mix the feta cheese, the tomato, the basil and the garlis. Salt and pepper to taste.5. Put the aubergine in a baking dish and fill the halves with the mixture with a spoon.6 bake in oven for 45 minutes at 180 º C

1. . Preheat oven at 180 º C
2. Cut the aubergine in 2 halves and emplty the halves with the help of a spoon
3. Cut the aubergine mea into dices and fry it until soft.

• 3 big aubergines
• 500 grms ripe tomatoes
• 500 grms feta cheese
• fresh basil
• olive oil for frying
• 4 gloves of garlic
• salt and pepper

Ingredients

aubergines with feta cheese

Melitzanes me feta

easy

6 guests

65 minutes

4. Tuck in th end of the leaf and roll until you get a cylinder shape5. Place some extra leaves at the bottom of a casserole pot and place the rolled leaves over them. 6. Add the boiling water, lemon juice and olive oil in the cassrole , cover with a heavy lid and let it simmer gently.

1. Wash the leaves and boil them for 2 or 3 minutes. Steep them in cold water for 5 minutes ,then drain them. 2. In a bowl, combine all the other elements : spring onions, onions, parsley, dill, mint, salt, peeper and half the oil. 3. Place some mixture on a vine leaf.

• 100 grms spring onions
• 250 grms vine leaves
• 150 grms rice
• 2 onions
• fresh parsley, some fresh dill and fresh mint.
• 1 cup of virgin extra oil
• 300 mlts boiling water
• juice of 1/2n, salt and pepper

Ingredients

stuffed vine leaves

Dolmadakia

Tomates au brocciu passu

Mille feuille de polenta

Camember au four

Soupe au poisson

Tarte au fromage frais

Migliacci au brocciu

Other Eurostarters

Main courses

A main course is the featured or primary dish in a meal consisting of several dishes.It usually follows the starter and precedes the dessert, and is the heaviest, heartiest, and most complex or substantial dish in a meal. The main ingredient is meat, fish or another protein source.

To make the vegetable stock:Cut the onion and the carrot in slices. Heat the water until it boils , add the carrot and onion, add the salt and pepper and let it boil for 10 minutes.

1. Prepare the vegetable stock.
2. take the stock to the boil. Tie the lobster alive flat on a wooden board. Dip it in the boiling stock. Let it cook for 30 minutes. When you stop the fire, let the lobster in the stock until it cools down. Remove from the stock and untie.
3. On its back cut it in two halves from head to tail
4. On a plate, dispose on some salad. Add some mayonnaise onto it

• 2 kgs lobster
• 3 l water
• 2 dl wine vinager
• 100 gms carrots, sliced
• 100 gms onions, sliced
• clove (1)
• parsley, salt and pepper

La langouste

Ingredients

Lobster

easy

6 guests

40 minutes

4. Add the herbs and roast for another 5 minutes. 5. Take the meat out of the oven and keep warm. Add 2 dl of water to the juice, let it boil in a pan until it thickens , and pour it on the meat.Grill vegetables : peas, esparragus...Serve with the meat

• a leg of baby goat of around 1'5 kgms
• 100 gms butter
• 50 ml white wine
• 15 garlic cloves
• 50 ml olive oil
• salt and pepper

1. Salt the meat and grill it in a pan with olive oil, add 50 gms of butter and roast in the oven at 180ºC for 25 minutes.
2. Add the white wine and let it cook for 15 minutes at 160º C, basting the meat with its juice every 5 minutes.
3. Add the garlic and the rest of the butter. Roast for another 15 minutes, still basting some juice on the meat

Gigot de cabri

Ingredients

Cabri ' s leg

easy

6 guests

80 minutes

4. Drop in the water small pearls of dough, cook them briefly in boiling water until they float (like the ñoquis)5. Strain the spätzen and soak them in butter. Add the onions and the diced cheese and put them in a baking tray6. Cook for 10 minutes at 200 ºC until the cheese is melted and we get a creamy dish.

• 3 eggs
• 250gms flour
• 175 mls milk
• 1 spf salt
• 300 gms emmental cheese
• 2 onions
• 150 gms butter

Ingredients

1. In a big bowl, mix the flour, the salt, the milk and the eggs until obtaining a mixture slightly sticky. Leave to rest for 30 minutes.
2. Slice the onions and fry them in butter until golden.
3. Put a big pan full of water and a pinch of salton the fire and take it to the boil

"Cheese Sparrows"

Kasspatz'n

easy

6 guests

30 minutes

see all the steps

4. Wet your hands and form Knödels about the size of a tennis ball. Press them to make them compact.5. Put a large pot full of lightly salted water to heat (no to boil). Drop the Semmel Knödels in the water and let them steep for 20 minutes6. Carefully lift them out and place on a dish.

1. cut the bread into small cubes and place them in a bowl. Pour the hot milk over the bread and let sit for 20-30 minutes.
2. In a pan, heat the butter and cook the onions for 5 minutes. do not overcook them. Add the onions to the bread.
3. Add the eggs, the bacon, the parsley, salt, pepper and nutmeg. Mix together with your handsuntil soft and smooth.

• 300 gms white crusted bread
• 1 cup hot milk
• 1 tbsp butter
• 1 finely diced yellow onion
• 4 strips bacon , diced and fried until crisp
• 2 eggs, beaten with a fork
• some fresh parsley, finely chopped
• salt, pepper, nutmed
• breadcrumbs, as needed

Ingredients

Bavarian bread dumplings

Semmelknödel

medium

6 guests

35 minutes

3. Add the red pepper and the sal4. The octopus : Heat the grill and put the octopus on it, do not overheat the grill or the octopus will be dry and hard to chew.On a plate, serve a cod ffillet, some slices of the octopus leg. Decorate with red pepper and edible flowers and chives

• 4 cod fish fillets, slightly salted
• 1 octopus leg
• 1 big onion, sliced.
• 2 garlic cloves, sliced,
• 1 small cup dry white wine
• 1 spf red sweet pepper
• 1 spf red hot pepper
• extra virgin olive oil
• edible flowers (violets...) and chives for decaration
• salt

Suprema de bacalao con pulpo asado

Cod supreme with roasted octopus

Ingredients

50 minutes

1. Fry the onion in a pan with oil, add the garlic. Fry until the onion is golden.2. Add some wine and allow the alcohol to evaporate. Add some water (75ml) and when it starts to boil, add the cod fillets. Leave to cook with lead on for 5 min.

medium

4 guests

1. In a big pan, chop and fry the onion with olive oil. Put raisins in water
2. In a big pan, fry the sirloins and remove in a dish. In the same pan , pour the wine and let it simmer for a couple minutes. Reserve.
3. Add the flour to the frying onions, and after a couple minutes, add the wine.
4. Now put the sirloin in the pan and pour the stock. Allow it to simmer gently for half an hour until the sauce is thick and creamy.
5. Serve with the potatoes.

• 4 pork sirloins
• 1 big onion
• 250 gms chicken stock
• 80 gms raisins
• 1 tbs wheat flour
• olive oil
• salt, black pepper
• 500 gms potatoes
• 1 garlic clove
• 1/2 chilli
• 1 spf tomato puré
• 1 small cup white wine
• parsley and fine herbs

1. Potatoes:Cut the potatoes in big dices, add salt and fry at low heat. In the last couple of minutes, turn the heat up. Remove the oil and add the mixture of a garlic clove crushed with 1/2 a chilli, a spf tomato puré, parsley and fine herbs, and a little white wine. Mix in the pan, fry for a couple of minutes.

Solomillo en salsa PXcon patatas a las finas hierbas

Pork sirloin in a Spanish wine sauce

Ingredients

60 minutes

medium

4 guests

medium

6 guests

105 minutes

3. Add the tomato paste and the chopped tomatoes. Leave to boil for 10 minutes until sauce thickens. Add the parsley, the basil and the salt and pepper.4. In a separate pan, prepare the bechamel sauce.5. preheat the oven to 180ºC. Then in a baking tray put a layer of potato, then a layer of aubergine and above it, a layer of courgette.6. Add a couple of spoonfuls of becahamel sauce to the meat and mix7. Cover with bechamel sauce and sprinkle some grated parmesan on top

1. Place a deep pan over high heat. Peel the potatoes, slice them . Slice also the aubergines and courgettes and fry in a separate pan for 8 minutes. Remove and transfer to a baking tray lined with kitchen paper, to get rid of excess oil.2. For the minced meat: Place pot over high heat, add the olive oil, the chopped onion and garlic with the thyme and sugar. Sauté for 3 minutes until they caramelize. Add the minced meat and fry until golden brown

• 3 big potatoes
• 2 courgettes, 1 onion
• olive oil, salt and pepper
• 2 aubergines
• For the meat:
• 1 onion, 1 clove of garlic
• olive oil, salt and pepper
• 3 pinches granuñlated sugar
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 tbs tomato paste
• 500 gms minced beef
• 400 gms canned tomatoes
• bechamel sauce

Ingredients

Greek Moussaka

Moussaka

easy

6 guests

45 minutes

4. Thread the vegetable and the meat in a skewer, combining them. Use 1 piece of each vegetable and 5 pieces of meat.5. Grease the skewer with olive oil and grill it. Make sure the heat is quite high. turn them frequently so that they do not burn.6. Drizzle with the Ladolemono dressingand some oregano

1. To make the marinade, toss in a small blender the yoghurt, olive oil, mustard, the paprika, the oregano, the lemon juice and zest, one onion and the garlic and blend until a smooth and creamy paste froms. 2. Cut chichen in dices of around 3 cms, add in a food container and season with salt and pepper. Add the marinade and mix well. Leave overnight in the fridge. 3. The next day, cut the vegetables in small squares pieces.

• greek yoghurt
• mustard
• olive oil
• paprika, oregano
• lemon juice and zest
• 2 onion
• 2 garlic cloves
• 1 topmato
• 1 green pepper

Ingredients

Chichen Souvlaki

κοτόπουλο σουβλάκι

Sea Bream

Straight from the Mediterranean

Nothing tastier and healthier than enjoying a bit of the Mediterranean sea in your dish.The Mediterranean sea, an element in common for two of our partners and ourselves, proves that we have a lot in common. Finding the similartities is a challenge for our students, who have been aware only of differences.This sea bream, straight in your plate from the sea , after being salted and remaining 30 minutes in the oven at 180º C .Enjoy your similarities and your differences !

Straight from the Mediterranean

The Meditteranean sea is a treasure ! Fried, boiled, grilled, baked, in soups...its fish, shellfish, seafood will prove to be ...... on your table

Desserts

A dessert is a course that concludes a meal. It usually consists of sweet foods, such asbiscuits, pies, cakes, puddings, tarts, custards, ice cream or fruit.Some beverages, such as dessert wive or liqueurs can also be considered as a dessert.

4. Pour into a well greased cake tin and bake for around 30 minutes.It will be ready when you can insert a knife in the middle and it comes out clean.5. Leave to cool and change it into a serving plate.

• 500 gms brocciu cheese
• 120 gms sugar
• 4 eggs
• a lemon zest , grated
• 2 tbsp limoncello

Ingredients

1. Preheat the oven to 220 ºC. Break down the brocciu cheese using a fork.2. Beat two of the eggs with the sugar until well mixed (do not overdo it).3. Add the cheese, the zest and the limoncello, then beat in the other two eggs.

Corsican Cheesecake

Le Fiadone

easy

6 guests

30 minutes

3. Stir the pastry cream. . Whip the fresh cream and add it to the pastry cream. and spread the mix on the pastry. Decorate with the fruits combining the colours. Dust with icing sugar and decorate with minth leaves

1. Heat the milk. Whip the egg yokes, add the cornstarch and carry on whipping. Add the warm milk , stir and pour the mix in a pan. Lead it to a boil, moving it constantly. Add the butter and stir until it melts. Pour in a bowl and leave to cool.
2. Preheat the oven at 180ºC. Spread the Filo pastry on a baking tray. Prick pastry with a fork. Place some dry beans on top of pastry. Bake for 15 min. Remove then the beans and bake again. Leave then to cool.

• 400 gms strawberries
• 300 grms raspberries
• 100 gms blueberries
• Filo pastry
• 250 ml milk
• 40 gms sugar
• 3 egg yokes
• 20 gms cornstarch
• 30 gms butter
• 100 mls fresh cream
• icing sugar
• minth leaves for decoration

Ingredients

Fruit of the forest tart

Tarte aux fruits rouges

easy

6 guests

70 minutes

3. Separate the eggs. Whisk the egg yolks into the butter mixture one by one. Now gradually add melted couverture chocolate. Beat the egg whites with the castor sugar until stiff, then place on top of the butter and chocolate mixture. Sift the flour over the mixture, then fold in the flour and beaten egg whites.

1. Preheat oven to 170°C. Line the base of a springform with baking paper, grease the sides, and dust with a little flour. Melt couverture over boiling water. Let cool slightly.
2. Slit vanilla pod lengthwise and scrape out seeds. Using a hand mixer with whisks, beat the softened butter with the icing sugar and vanilla seeds until bubbles appear.

• 130 gms dark couverture chocolate (min 55% cocoa content.)
• 1 vanilla pod
• 150 gms softened butter
• 100 gms icing sugar
• 6 eggs
• 100 grms caster sugar
• 140 plain wheat flour

Ingredients

"Tarta Sacher"

Sachertorte

easy

6 guests

30 minutes

4. Melt the rest of the butter in a pan 5. On a tea-towel, lay some dough as thinly as you can, brush with some melted butter. Put another thin slice of dough on top and then fill it with the apple miz 6. Use the towel to roll the pastry up to enclose the filling. tuck ends in and brush with the remaining butter.Place on a tray in the oven . bake for 45 minutes until golden. Sprinkle some icing sugar on top.

• 750 gms peeles apples
• 1 tsp ground cinnamon
• zest and juice of a lemon
• 100 gms sugar
• 75 gms rum soaked raisins
• 200 gms butter
• 40 gms breadcrumbs
• 150 mlts water
• 300 gms flour
• 1 tbsp icing sugar

1. To make the dough, combine melted butter, flour and lukewarm water until a smooth doughs forms. Then let it rest in a small pot with the lead on.
2. For the filling, peel the apples anc cut them in small dices. Combine them with the cinnamon, the lemon zest and juice, raisins and sugar
3. In a pan, melt 20 gms butter and fry the breadcrumbs, then add to the apple mixture.

Ingredients

"German apple strudel"

Apfelstrudel

easy

4-6 guests

90 minutes

4. Melt the rest of the butter in a pan 5. On a tea-towel, lay some dough as thinly as you can, brush with some melted butter. Put another thin slice of dough on top and then fill it with the apple miz 6. Use the towel to roll the pastry up to enclose the filling. tuck ends in and brush with the remaining butter.Place on a tray in the oven . bake for 45 minutes until golden. Sprinkle some icing sugar on top.

• 750 gms peeles apples
• 1 tsp ground cinnamon
• zest and juice of a lemon
• 100 gms sugar
• 75 gms rum soaked raisins
• 200 gms butter
• 40 gms breadcrumbs
• 150 mlts water
• 300 gms flour
• 1 tbsp icing sugar

1. To make the dough, combine melted butter, flour and lukewarm water until a smooth doughs forms. Then let it rest in a small pot with the lead on.
2. For the filling, peel the apples anc cut them in small dices. Combine them with the cinnamon, the lemon zest and juice, raisins and sugar
3. In a pan, melt 20 gms butter and fry the breadcrumbs, then add to the apple mixture.

Ingredients

"German apple strudel"

Apfelstrudel

easy

4-6 guests

90 minutes

5. This is the most important part. Let it simmer for 40min at a low fire , moving it constantly. After this time, the mix will be quite thick and consistant. 6. Put some oil in a tray and pour the mix inside. Leave it in a fridge for 2-3 hours7. The mix looks now like gelly, cut some squares8 For the batter use a dish with the egg and another with flour and then fry the squares9. Remove excess oil and dip in a mix of cinnamon and sugar.

1. In a pan, mix half the milk (250 ml) , add the cinnamon stick, the lemon zest and heat it avoiding to boil. Remove from fire, cover it and let it for 20 minutes.
2. Strain the mix and pour it in a different pan.
3. Add the sugar and heat it gently.
4. In a bowl, mix the flour and the milk and the milk and we add it to the milk. Mix gently.

• 500 mltrs milk
• 100 gms sugar and some more aside for the batter
• 40 gms corn flour and a little for the batter
• zest of a lemon
• 1 cinnamon stick
• 1 spf grounded cinnamon.
• 1 egg
• vegetable oil

Ingredients

65 minutes

easy

6 guests

Fried milk pudding

Leche frita

3. cut the bread in 2cms slices4. Pour oil in a pan and heat itdip the bread in the milk and turn them so the get soaked in milk.Then dip them in the egg and into the pan. Fry them on both sides until golden. When removed form the pan, leave them on a tray on some kitchen paper, so to get rid of excess oil.Sprinkle sugar and some cinnamon.

• 1 baguette one or two days old
• 750 mlts milk
• 150 grms sugar
• 1 lemon zest
• 1 cinnamon stick
• 1/2 vanilla bean
• 4 eggs
• extra virgen olive oil

Ingredients

45 minutes

1. Pour the milk in a pan with the lemon zest, the sugar, the cinnamon and the vanilla and heat it. Bring it to a boil and stop the fire, put a lead and let it infuse. Reserve the milk until it cools down, strain it and pour it in a big bowl.2. Whisk the eggs and add two spfs of the infused milk

easy

6 guests

French Toasts

Torrijas

3. cut the bread in 2cms slices4. Pour oil in a pan and heat itdip the bread in the milk and turn them so the get soaked in milk.Then dip them in the egg and into the pan. Fry them on both sides until golden. When removed form the pan, leave them on a tray on some kitchen paper, so to get rid of excess oil.Sprinkle sugar and some cinnamon.

• 1 baguette one or two days old
• 750 mlts milk
• 150 grms sugar
• 1 lemon zest
• 1 cinnamon stick
• 1/2 vanilla bean
• 4 eggs
• extra virgen olive oil

Ingredients

45 minutes

1. Pour the milk in a pan with the lemon zest, the sugar, the cinnamon and the vanilla and heat it. Bring it to a boil and stop the fire, put a lead and let it infuse. Reserve the milk until it cools down, strain it and pour it in a big bowl.2. Whisk the eggs and add two spfs of the infused milk

easy

6 guests

French Toasts

Torrijas

6. with the help of 2 spoons, make the balls and fry them. Do not fry too many in one go. Turn them until golden7. Put some kitchen paper on a dish and leave the balls on it.8. For the syrop, in a pan pour the water and the honey, when the syrop is thicker, add the lemon juice9. dip them gently in the syrop and present themin the tray with a jar of syrop. Sprinking with sugar is optional

• 200 grms white flour
• 15 grms fresh yeast
• 100cls warm milk
• 250 gms warm water
• 1 spfl salt
• 1 spfl sugar
• 1 pinch cinnamon in the dough
• Vegetable oil to fry
• 150 cls honey
• 100 cl water
• one lemon juice

medium

6 guests

180 minutes

1. put the yeast in a glass with some water.2. Put the flour in a dish and mix with the sugar and the yeast. Leave for 15 mins.3. Add the milk, the rest of the water and the salt4. leave the dish to rest for 90 minutes so the dough should be slightly sticky 5. In a small pan, pour some vegetable oil, peanut for example. Wait until the oil is hot but not boiling.

Ingredients

Honey balls

Loukoumades

4. shape them sa moons and place them on a traycoverd with kitchen paper5. Bake for 12 minutes , remove from oven, and let them cool down. They won't harden by then6. Dip the biscuits in a dish full of the icing sugar and make sure that the biscuits have sugar on both sides..

• 450 grms self-raising flour
• 250 grms butter, softened
• 30 grms plain sugar.
• 1 egg
• 40 gms brandy (optional)
• vanilla extract
• 120 gms slivered almonds
• 250 gms icing sugar

easy

8 guests

42 minutes

1. Blanch and bake the almonds in oven preheated at 180 ºC for 20 mins. Then, when ccold, cut them in smaller pieces2. Strain the sugar and strain the flour separately. Whip the butter with the icing sugar until it becomes white and fluffy, add the vanilla and the brandy and stir.3. Add the almonds, and keep whipping, add the flour gradually until you get a smooth dough that does not stick.

Ingredients

Greek biscuits

Kourabiedes

Chestnut flan

Tartelette aux pêches

Beignets au brocciu

Charlotte aux fruits rouges

Giandula real

coulant

My other Eurodesserts

Recipe 4

παγωτό

Eis

Glaces

Helados

Ice cream

Ice cream is a traditional dessert on a summer night. There are many ice cream parlours, which are very popular in summer.

Homemade bread

Wherever you live, one of the greatest pleasures you can feel when eating is having homemade bread!Nothing to do with the bread purchased in supermarkets. If you taste it, you will love it !

Bretzel , brot, ψωμί

Bread, pain, pan

Bread is probably the most international food, but in Germany it has certainly become an art. Going to a bakery and chosing the bread you will eat becomes a difficult choise

Cold meats

Lunch meat or cold meats are preccoked or cured meats that are sliced and usually served cold . They are typically served in sandwiches or on a tray.

Mykonos Louza

Bockwurst

Jamón Serrano

Le Lonzo

French people think that you must always keep a little space for cheese

Cheese

les ptits fromages

Tasty!