Recipes

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No one satisfies his

appetie, with only one
fried egg.
.

OUTLINE:
Recipes Spain:
-Arroz con leche.
-Cocido.
-Gazpacho.
-Paella.
-Sangra.
-Tortilla de patatas.

Outline

Recipes France:
-Boeuf Bourguignon.
-French slik ice cream.
-Pancakes.
-Quiche lorraine.
-Grimolle.
-Salade niole.
-tartes aux pommes.
Recipes Italy:
-Calabrese.
-Neapolitan.
-Potatoes and peppers.
-Spaghuetti carbonara.
-The nepitelle or gurpinelle.
-Zeppole di san giuseppe.
Recipes Lituania:
-Apple cheese.
-Baked apples.
-Bulvinia.
-Cepelinai.
-Cold beetroot soup.
-Cottage cheese doughnuts - spurgos.
-Kastinys.
-Skruzdelyns.

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Recipes Poland:
-Almond cake.
-Bigos.
-Honey cake.
-kluski.
-Pulm soup-zupa.
-Zrek.
Recipes Romania:
-Boeufsalade.
-Egg plant.
-Fish roe salad.
-Mucenici-martyrs.
Recipes Turky:
-Gosgku.
-L KFTE.
-Karniyak.
-KEMAL PAA DESSERT.
-Manti.
-Sarma.
-Stla in oven.

Ingredients
Directions

ARROZ CON LECHE

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2 1/2 cups (600 ml) of whole milk1/3 cup (66 grams) of

uncooked short grain white ricePinch of salt1 egg1/4 cup
(50 grams) dark brown sugar1 teaspoon of vanilla
extract1/4 teaspoon of cinnamon1/3 cup (40 grams) raisins

1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to

a boil over high heat. Reduce heat to low and simmer until the rice is tender,
about 20-25 minutes. Stir frequently to prevent the rice from sticking to the
bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well mixed.
Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a
time, vigorously whisking to incorporate.
3 Add egg mixture back into the saucepan of rice and milk and stir, on low
heat, for 5 to 10 minutes, until thickened, or about 160F (71C). Be careful not
to have the mixture come to a boil at this point or it will curdle. Stir in the
vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.

Ingredients
Directions

COCIDO
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Ingredients for 4 people: 250 g of chickpeas, 300 g of beef black pudding, of chicken, 100 g
of streaky bacon, 100 g of black pudding with onion, 100 g of spicy sausage, 50 g of cured
ham end, 4 marrow bones around 5 cm, long 1 kg of cabbage, 4 medium potatoes, 2 carrots,
1 onion, 1 turnip, 1 clove of garlic, olive oil for browning, 100 g of stick noodles for the soup
Salt. For the mix: 2 eggs, 75 g of breadcrumbs 2 cloves of garlic, 2 tsp of finely-chopped
parsley, olive oil, salt.

Soak the chickpeas overnight in warm water with a little salt. Next day, remove and drain
them. Place the meat, bacon, washed bones and the ham in a wide-based earthenware dish,
and cover with around 4 litres of water. Put the dish on the flame and when it comes to
the boil, any scum will rise to the surface. Remove it with a spoon for skimming and add the
chickpeas. When it reaches boiling point again, add the carrot, onion and the turnip. Cook on
a low flame for three hours or more, until the chickpeas are tender. Twenty minutes before
the end, add the peeled and halved potatoes.Add salt to taste. At the same time, cook the
finely chopped cabbage in another pot for half an hour. Drain and gently fry it with the
garlic. Cook the spicy sausage and the black pudding in a separate pan so that they do not
stain the broth. Mix: Beat the eggs and mix them together with the breadcrumbs, very
finely-chopped garlic, parsley and a little salt. With two spoons, form kind of squashed
croquette shapes and fry them in plenty of very hot oil. It is not necessary to add flour or
coat them in egg as the mix will hold without breaking. When the cocido is about to be
served, add them to the broth and bring to the boil.

Ingredients
peppers 2 garlic cloves 100 g of farmhouse bread, 4 tbsp of extra
pure olive oil, 1 tbsp of sherry vinegar, water boiled, egg, bread
and salt.

Directions

Gazpacho
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Ingredients for 4 people: 1 kg of ripe tomatoes, 2 small green

Serve in four individual clay dishes. Usually accompanied by

tomato, cucumber, green pepper, onion, bread and hard boiled
egg, all finely diced. Everyone can serve themselves
according to taste.

Ingredients
Directions

Paella
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AYS

Chicken (700 g. About 8 or 10 medium pieces)

Rabbit (300 g. About 4 or 6 medium pieces.)
One tablespoon (not too crowded) of ground paprika.
Saffron to taste or place a teaspoon of food coloring
12 tablespoons grated fresh tomatoFerraura, rotjet or wide green bean (400
g.).Garrofn (100 g.)3 or 4 artichokesWhite beans or tabella (100 g.).waterVirgin
olive oil (15 cl. Or 150 gr.)Rice (320 g.)salt

Clean and peel prawns. Use the shells and heads for soup. I set aside.
Clean the squid and pcalos on wheels.
Also clean the shells with water to loosen any sand. In a paella pan or very
large deep skillet, saute in olive oil onion, garlic, paprika and tomato
chopped into small cubes. Add some pepper and salt.
Put the squid and then the shells of sea. Let cook a few minutes. You will
see that starts to become a broth, this is fine.
Add the 2 cups rice and stir to mix everything. Then ponle 4 cups broth
shrimp previously did. If you can not reach, complete with water.
Stir well. Add a teaspoon of yellow dye or the saffron and simmer for
about 3 minutes.
Even with liquid in the pan, add the fresh peas, prawns and chopped
parsley previously very small. Check the salt and pepper and add if
necessary.
Let cook until the liquid is almost dry. At this point you can put strips of
paprika for garnish and some prawns in their shells.
Reduce heat and
cover. Let cook for 15 minutes and try the grain. If you are ready remove
from heat and serve your seafood paella with a splash of olive oil on top to
give it even more flavor.

Ingredients
Directions

Sangra
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1 bottle of young red wine

3 oranges
2 lemons
300ml cognac or rum
Sugar
Sparkling water

1. Peel one orange and one lemon and carefully cut them into pieces. Soak them in
their own juice with some sugar for 24 hours. This is optional but it intensifies the
flavour - you can also add these ingredients once you have made the sangria. You can
add seasonal fruits to the orange and lemon but make sure they are ripe to get the
best results.
2. Squeeze the juice from two oranges and a lemon and mix with wine in a widemouthed jug. Generally, the wine used should be young with a lot of colour and a
high alcohol percentage. Add a dash of cognac or rum to strengthen the flavour.
3. Add the fruit mix and sugar that was left to soak earlier. Mix using a wooden
spoon.
4. Dilute with a little sparkling water and add ice.
5. When its ready to serve, traditionally it is poured into glasses and the wooden
spoon is used to stop the pieces of fruit falling into the glass..Some recipes also
include spices like nutmeg, vanilla and cinnamon which can be added to the sugar
when you soak the fruit depending on your personal taste.

Ingredients
Directions

Tortilla de patatas
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1.1kg. Potatoes 6 medium sized eggsSaltOlive oil

20cm round non stick frying pan

Peel the potatoes and cut into medium sized squares.

Sprinkle with salt and fry in hot olive oil until they
begin to go golden. Its better if they are not well
cooked and are almost boiled in the oil, so that the
omelette is moister. Drain and set aside.
Lightly beat the eggs with a little salt. Mix with the
potatoes. Place a small amount of oil in the frying pan
and heat. Pour the mixture into the pan and cook on a
low heat for 15 minutes or until you see it going
golden. Do not overcook as it will dry up.

Ingredients
Directions

Sirloin Beef Burgundy

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3 slices bacon, chopped,3 tablespoons unsalted butter, divided,16 white mushrooms,

medium in size, wiped with damp cloth to clean, thinly sliced,Salt and pepper,1 cup frozen
pearl onions, defrosted and drained,2 pounds lean sirloin, 1-inch thick, trimmed and cubed
into 1 inch pieces,3 tablespoons all-purpose flour,1 cup burgundy wine,1 1/2 cups store
bought beef stock,Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen
string,Herb Egg Noodles:,12 ounces wide egg noodles, cooked to package directions,2
tablespoons unsalted butter, cut into small pieces,1/4 cup chopped fresh parsley leaves, 2
handfuls,12 blades fresh chives, snipped or finely chopped.

Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2
tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan
and turn to coat evenly with butter and bacon drippings. Season the mushroom slices
with salt and pepper.Saute mushrooms 2 to 3 minutes and add onions to the pan.
Continue cooking onions and mushrooms 2 to 3 minutes longer, then put plate and return
pan to the heat.Add remaining butter to the pan and melt it.Then add meat to the very
hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned
meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring.
When the wine comes up to a bubble and you have scraped up the pan drippings, add the
stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the
liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add
mushrooms, onions and bacon back to the pot.Simmer with the cover off until sauce
thickens a bit. Adjust seasoning and remove herb bouquet. Toss hot egg noodles with
butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over
the noodles and serve. serve.

Ingredients
Directions

French silk ice-cream roll

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AYS

3/4 cup all-purpose flour 1/4 cup baking cocoa 1 teaspoon

baking powder
1/4 teaspoon salt
3 eggs
1 cup
granulated sugar 1/3 cup water 1 teaspoon vanilla 1
quart ice cream (any flavor), slightly softened

1)Heat oven to 375F. Line 15x10x1-inch pan with foil or waxed paper; grease
with
shortening. In medium bowl, mix flour, 1/4 cup cocoa, the baking
powder and salt; set aside.
2)Beat eggs in small bowl with electric mixer on medium speed about 5
minutes or until very thick and lemon colored. Pour eggs into large bowl;
gradually beat in granulated sugar on low speed. Beat in water and 1
teaspoon vanilla. Gradually mix in flour mixture, beating just until batter is
smooth. Pour into pan, spreading batter to corners.
3)Bake 12 to 15
minutes or until toothpick inserted in center comes out clean. Loosen cake
from edges of pan; turn upside down onto towel sprinkled with powdered
sugar. Carefully remove foil; trim off stiff edges of cake if necessary. While
hot, roll cake and towel from narrow end. Cool on wire rack at least 30
minutes.
4)Unroll cake, leaving end of cake rolled up; remove towel. Quickly spread ice
cream over cake, pushing ice cream up into rolled-up end of cake. Roll up and
place seam side down on piece of foil. 5)Beat butter, powdered sugar, baking
chocolate and 1/2 teaspoon vanilla in medium bowl on low speed until blended.
Gradually beat in milk until light and fluffy. Frost cake roll with frosting.
Sprinkle with additional cocoa. Store covered in freezer.

Ingredients
EDUCATIONAL
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AYS

1 bag of yeast
6 tablespoons of sugar
2 eggs
3 tablespoons of oil3 tablespoons of rum5 tablespoons of milk4 apples

Directions

Grimolle

7 tablespoons of flour

Mix the flour and the yeast diluted in a little warm milk.
Then add sugar, eggs, oil and rum.
Pour little by little the milk and cut the apples.
Mix dough and apples and pour into a buttered cake tin.
Then bake at 180C for 45min.

Ingredients
Directions

Pancakes Crpes
EDUCATIONAL
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AYS

1 cup all-purpose flour, ( spooned and leveled) 2 tablespoons sugar 2

teaspoons baking powder ,1/2 teaspoon salt,1 cup milk,2 tablespoons
unsalted butter, melted or vegetable oil,1 large egg,1 table spoon
vegetable oilAssorted toppings, such as butter, maple syrup,
confectionerssugar, honey, jam, chocolate syrup, Nutella,

1. Preheat oven to 200 degrees; have a baking sheet or heatproof

platter ready to keep cooked pancakes warm in the oven. In a small
bowl, whisk together flour, sugar, baking powder, and salt; set aside.
2. In a medium bowl, whisk together milk, butter (or oil), and egg.
Add dry ingredients to milk mixture; whisk until just moistened (do
not overmix; a few small lumps are fine).
3. Heat a large skillet (nonstick or cast-iron) or griddle over medium.
Fold a sheet of paper towel in half, and moisten with oil; carefully
rub skillet with oiled paper towel.

Ingredients
Directions

Quiche lorraine
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AYS

1 recipe pastry for a 9 inch single crust pie,6 slices bacon ,1 onion, sliced
3 eggs, beaten
1 1/2 cups milk
1/4 teaspoon salt
1 1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour

Preheat oven to 450 degrees.Line pastry shell with foil. Bake in oven for
8 minutes.Remove foil and bake for an additional 5 minutes, or until crust
is set and dry.Remove from oven and turn down temperature to 325
degrees F (165 degrees C).In a large skillet, cook bacon until crisp.Drain
and reserve 2 tablespoons of drippings.Crumble the bacon and set aside.
Cook onion in skillet with reserved drippings; cook until onion is tender
and then drain.In a large bowl, mix together milk, salt and eggs. Stir in
bacon and onion. In a separate bowl, toss cheese and flour together.hen
add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
Bake in preheated oven for 35 to 40 minutes, or until knife inserted in
center of quiche comes out clean. If necessary, cover edge of crust with
foil while baking to prevent burning or overbrowning. 28. Let stand for 10
minutes before serving.

Ingredients
Directions

Salade nioise
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1/2 cup lemon juice,3/4 cup extra-virgin olive oil,1 medium

shallot, minced,1 Tbsp minced fresh thyme leaves,2 Tbsp
minced fresh basil leaves,2 teaspoons minced fresh oregano
leaves,1 teaspoon Dijon mustardSalt and freshly ground black
pepperSalad2 grilled or otherwise cooked tuna steaks* (8 oz
each) or 2-3 cans of tuna6 hard boiled eggs, peeled and either
halved or quartered10 small new red potatoes (each about 2
inches in diameter, about 1 1/4 pounds total), each potato
scrubbed and quarteredSalt and freshly ground black pepper2
medium heads Boston lettuce or butter lettuce, leaves
washed, dried, and torn into bite-sized pieces3 small ripe
tomatoes, cored and cut into eighths1 small red onion, sliced
very thin8 ounces green beans.

1 In a medium sized bowl, whisk together the lemon juice, oil, shallot, thyme, basil,
oregano, and mustard. Season to taste with salt and pepper and set aside.
2 Place potatoes in a large pot and cover with
4 quarts of cold water. Bring to a boil. Add 2 tablespoons salt and cook until potatoes
are tender, 5 to 8 minutes. Drain. Toss warm potatoes with 1/4 cup vinaigrette; set
aside. 3 While the potatoes are cooking, in a separate pot, add a quart of water and 1
1/2 teaspoons of salt. Bring to a boil. Add the green beans to the pot. Blanch until
tender but still a little firm, about 3 to 5 minutes. Remove the beans from the pot and
place in ice water to stop the cooking. After about 30 seconds, drain the beans. Toss
the beans in 3 tablespoons of the vinaigrette and add salt and pepper to taste.
4 While potatoes and green beans are cooking, toss lettuce with 1/4 cup vinaigrette
in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two
serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with
vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons
vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the
lettuce bed. Arrange the potatoes and green beans in mounds at edge of lettuce bed.5
Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed.
Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers
(if using), and serve immediately.

Ingredients
Directions

Tarte aux pommes

EDUCATIONAL
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AYS

1/3 cups all-purpose flour, 1 pinch salt, 1/2 cup butter, softened, 1 egg yolk, 3 tablespoons
cold water, or as needed, 1/2 cup butter, softened, 1/2 cup white sugar, 1 egg, beaten 1
egg yolk 1 tablespoon apple brandy 2/3 cup ground almonds 2 tablespoons all-purpose
flour 4 meduim sweet apples-peeled, cored, halved and thinly sliced 1 teaspoon white
sugar for decoration 1/4 cup apricot jelly

In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg
yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press
a handful together, stir in more water. Press the dough into a ball, and wrap in plastic
wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part
can be done up to three days in advance. To make the frangipane, cream together the
butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the
egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2
tablespoons of flour into the ground almonds, then mix into the batter. Set aside. Roll
the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold
loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough,
and press into the bottom and up the sides. Prick with a fork all over, and flute the
edges. Return pastry to the refrigerator to chill until firm. Preheat the oven to 400
degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange
the apple slices in an overlapping spiral pattern. Each slice should have one edge
pressed into the frangipane until it touches the pastry base, and then overlap the
previous slice. Start at the outside edge, and work towards the center. Place the pie
plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until
the filling begins to brown. Reduce the oven temperature to 350 degrees F (175
degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart.
Return to the oven for 10 more minutes, or until the sugar caramelizes slightly. Cool
the tart on a wire rack.

Ingredients

CALABRESE STUFFED
Directions
AUBERGINES
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AYS

6 small aubergines, 400 g of tomato pulp, 300 g of minced

meat (optional), 2 eggs, basil to taste, 1 clove garlic,
grated Parmesan cheese to taste, crumb of bread to
taste, extra virgin olive oil to taste, Salt to taste, Pepper
to taste.

Start with the preparation of the sauce: put extra virgin olive oil in a large
pan, add the garlic and fry a few minutes. Add the chopped tomatoes and a
basil leaf to flavor, salt, put the lid on and cook for about 10 minutes.
Meanwhile, put some salt water to boil. Wash and dry the aubergines,
remove the stalk and cut lengthwise into two. Remove the pulp of each
aubergine, cut into cubes and cook in the boiling water for about 10 minutes.
Drain and keep it aside. Boil then the skins and let drain.
Wring well the flesh of the aubergines, place it in a bowl and mix with eggs,
(minced meat), Parmigiano Reggiano cheese, bread crumbs, 2 basil leaves, salt
and pepper. Mix well and, once you get a firm dough, fill the shells of the
drain aubergines.
Once this has completed, lay stuffed aubergines in a baking dish greased with
a little tomato sauce, cover each aubergine with a few tablespoons of sauce
and cook in the oven at 200 degrees for about 40 minutes.

Ingredients
Directions

Neapolitan pastiera
EDUCATIONAL
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AYS

Cottage cheese 350 gr; sugar 350 gr; 2 whole eggs + 2 yolks;
candied citron 50 gr; cinnamon 1 coffeespoon; 1 lemon peel;
butter 30 gr; candied orange 50 gr; milk 200 ml;
vanilla 1 coffeespoon; precooked grain 250 gr.,Ingredients for
the short pastry
Flour 250 gr; butter 125 gr; sugar 100gr; 1 whole egg + 1 yolk;
vanilla 1 coffeespoon.
To brush: 1 egg.

Start from the short pastry. Put in a mixer the flour, the cold
butter in pieces, a pinch of salt and the sugar. Mix 2-3-minutes and
put all on a work top; add the vanilla, the egg and the jolk and mix
the dough quickly. Envelop the short pastry in a clingfilm and leave
the mixture to stand for an hour in the fridge.
In the meanwhile pour the milk in a pot and add the butter, the
precooked grain and the lemon peel and mix with a wooden spoon.
Bring to the boil on a low flame to obtain a dense cream. When
ready, pour it in a bowl to cool.
Put in a mixer the eggs, the cottage cheese, the cinnamon and the
vanilla. You need quite a liquid cream without lumps. Add the
cream with the grain and mix with candied citron and candied
orange.

Ingredients
Directions

POTATOES AND PEPPERS

EDUCATIONAL
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AYS

peppers (about 1/2 kg)

1/2 kg potatoes
at least one deciliter of extra virgin olive oil
salt to taste.

1. Peel the potatoes and cut into slices about 1 cm

thick.
2. Then clean the peppers, removing the
seeds and white filaments inside, then cut them into
strips about one cm wide. Wash thoroughly.
3. Pour the oil in a large pan and let it heat
4. Pour the potatoes and peppers into the pan and
cook over medium heat, turning occasionally, until
they are cooked; it will take about half an hour.
5. Remove the vegetables from the pan, add salt and
serve.

Ingredients
Directions

SPAGHETTI CARBONARA
EDUCATIONAL
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AYS

400 g Spaghetti, 200 g bacon or pork cheek, 4

eggs, oil to taste, salt to taste, pepper to taste, 50
g Pecorino cheese.

Cook the spaghetti in boiling water with a little salt. The

cooking must be slightly. Meanwhile, diced bacon or pork cheek
(according to tradition it is the latter that should be used), and
cook it in a pan with a little oil for about 10 minutes. Beat the
eggs in a bowl, as to make an ordinary omelet, and add the
cheese and a good pinch of black pepper. Drain the pasta, put it
back into the pot, add the bacon prepared with the anointed
boiling, add the eggs prepared with cheese, continue to mix the
ingredients until the eggs become coagulated. Serve the pasta
immediately so that it is hot.

Ingredients
Directions

The nepitelle or gurpinelle

EDUCATIONAL
CENTER

AYS

1 kg of flour type "00" 3 uova # 3 eggs 150 g di il burro #

150 g of butter 180 g di zucchero # 180 g of sugar 1
bustina di lievito per dolci 1 sachet of baking powder 1
bicchiere di latte 1 glass of milk

Wash the raisins the day before, and let drain. In una
terrina mettere la farina, il latte, le uova, il burro
ammorbidito, il lievito per dolci, lo zucchero e
impastare fino a rendere il composto liscio e
omogeneo aiutandosi con dell'altra farina nel caso in
cui l'impasto ne richiedesse. In a bowl put the flour,
milk, eggs, softened butter, baking powder, sugar and
knead until the mixture is smooth and homogeneous.
In una pentola versare l'uva passa, le noci tritate
grossolanamente e il miele e portare ad ebollizione. In
a saucepan, pour the raisins, coarsely chopped nuts
and honey and bring to the boil. Lasciare raffreddare.
Let to cool down. Iniziare a lavorare l'impasto,
prendendone ogni volta una pallina grande quanto un
uovo e formare dei dischetti dove si adager un
cucchiaino del composto di uva passa, noci e miele.
Start working the dough, taking every time a ball as

Ingredients
Directions

Zeppole di San Giuseppe

EDUCATIONAL
CENTER

AYS

4 eggs,Butter 80 g
Water 200 ml
1 pinch salt
00 flour 120g
1 teaspoon sugar for pastry cream
Milk 500 mlFlour or cornstarch 50 gr6 egg yolksSugar 150g1 vanilla berry
for garnishPowdered sugar q.s.Candied cherries or cherries in syrup 8

To realize the doughnuts of San Giuseppe in the oven, first prepare the pastry cream:
heat the milk in a saucepan with half a vanilla bean and its seeds; whisk in a bowl with
a whisk, egg yolks and sugar, then add the flour. Using pliers, remove the berries and
pour the heated milk mixture to the wire, mixing with a whisk. Return the mixture on
the stove and stir constantly until the custard has thickened. Transfer the custard to a
bowl and let cool.
Prepare now choux pastry that will be the basis of doughnuts: in a thick-bottomed
saucepan place the butter into small pieces and pour the water, add salt and a
teaspoon of sugar and bring slowly to a boil, stirring with a wooden spoon. Once the
butter has melted and the water will boil, remove the pan from the heat and pour
inside the sifted flour; return the saucepan on the stove and mix the ingredients with a
whisk and then continue stirring with a wooden spoon to get a compact ball. Turn the
mixture until you see a white film formed on the bottom of the pan. Pour the mixture
into a bowl and let cool. Once cool, transfer the dough in a bowl and add the eggs, one
at a time, adding the following only when the previous one has been completely
absorbed. Transfer the mixture into a sac-a-few with starry nozzle and squeeze it on a
baking tray lined with baking paper, forming circles with a diameter of about 8 cm on
which you will pass twice crossing the choux pastry, you will get about 8 doughnuts.
Preheat oven in static mode at 190 C and bake the doughnuts for about 35 minutes.
When the doughnuts become beautiful golden surface remove the doughnuts from the
oven and let them cool on a wire rack.

Ingredients
Directions

Apple Cheese
EDUCATIONAL
CENTER

AYS

5 kg of apples
1 kg of sugar
2 tbsp of grounded cinnamon

1. Peel and slice apples, add sugar and stir well. 2.

Leave for 24 hours. 3. Drain the liquid into the pot
and bring to boiling, lower the temperature and boil
for 15-20 min. 4. Add apples and boil everything for 40
min till thickness, stir gently while boiling. 5.
Moisturise the pot and pour the mass, make the
surface smooth and leave in a cool place until it turns
to jelly. 6. Take it off, leave to dry. 7. Wrap into a
paper. 8. Keep in a dry and cool place

Ingredients
Directions

Baked apples
EDUCATIONAL
CENTER

AYS

4 apples
Sugar
Cinnamon
Sour cream

Wash the apples, cut off the seads

Make 4 skin cuts
Put apples into the pan, fill the pan with sour cream,
and sprinkle apples with cinnamon and sugar.
Bake in hot oven for 30min.
If desired, put any ingredients inside the apples
(cottage cheese, dried fruit)

Ingredients
Directions

BULVINIAI
EDUCATIONAL
CENTER

AYS

6 potatoes, 1 onion, 1 egg, 2 tbsp

of wheat flour, Black pepper, Salt,
Oil

Peel the potatoes, wash and grate, Peel

and chop the onion and put on grated
potatoes, Add an egg, salt, pepper and mix
well ,Then add the flour and mix again, Fry
in a well-heated frying pan with oil on both
sides, Potato pancakes are served hot with
sour cream

Ingredients
EDUCATIONAL
CENTER

AYS

500 g of minced meat, 2 onions, 2 tbs pork fat, Black pepper , salt

Directions

Cepelinai

.12 potatoes,3 boiled potatoes,Sour cream

Peel off and grate potatoes,Drain grated potatoes and leave the
liquid until the starch settles,Pour off the liquid, add starch into the
bowl with grated potatoes,Add mashed potatoes, some salt and mix
everything well.Take about 80 g of dough, make into an oval and put
the stuffing.
Bend the ovals, make sure the edges are well secured and shape
them into oval balls (zeppelins)..

Ingredients
Directions

Cold beetroot soup

EDUCATIONAL
CENTER

AYS

500 g beetroot
3 eggs
200 g cucumber
20 g dill
30 g spring onion
1 l sour milk

Clean, peel beetroots and boil until tender

Boil eggs, leave them to cool, peel and slice into
pieces
Chop cucumber into small cubes
Chop dill and spring onions
Drain beetroot, cut to pieces (or grate) and put it into
the bowl
Add chopped onion and dill, pour with sour milk
Add salt and stir well
Serve with hot boiled potatoes

Ingredients
Directions

Cottage cheese doughnuts

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0,5 kg cottage cheese

8 tbls of flour
4 tbls of sugar
3 eggs
1 tsp of baking powder
Pinch of salt

Wipe eggs with sugar until smooth

Stir cottage cheese with egg - sugar mix
Add the flour, baking powder and salt into the
mixture, mix until smooth
Knead and make walnut size doughnuts.
Fry in hot oil on both sides till they become light
brown.
Take from the pot and put on the paper towel to
remove remains of oil
Sprinkle with sugar powder

Ingredients
Directions

KASTINYS
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AYS

200 g butter, 400 g sour cream, 100 ml

sour milk, Garlic,Pinch of salt, Caraway
seeds.

Whip the butter until fluffy. While whipping add of sour cream.
When the mass starts to thicken, insert container into the other
container with hot water, heat while mixing. Remove the
container from hot water, add another of the sour cream and
mix again until smooth (repeat this until you add all sour cream
into the mixture). Add the spices, mix thoroughly, leave to cool.
Sour cream Kastinys is eaten with boiled potatoes

Ingredients
Icing (Syrup):1 cup of honey1 cup of sugar2 tbs of butter2 tbs of sour cream

Directions

SKRUZDELYNAS
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AYS

3 eggs
330g of plain flour
2 tbs of water
2 tbs of vegetable oil
poppy seeds for sprinkling

Put everything in a bowl and mix into dough

Roll dough until very thin. Rolled dough should be almost transparent. Tip:
brush some oil on the table and then roll the dough.
Cut the dough into small pieces. Any shape you like.
Fry in boiling oil until pieces get light brown
Soak boiled pieces in icing
Start shaping an Anthill.
Don't forget to sprinkle some poppy seeds. They are your "ants
Icing:
Pour the sugar in a pot and add water (not much, sugar has only to be
submerged).
Set on and wait until it starts boiling (stir occasionally).
Bring to the boil, reduce the temperature, but leave to cook until the
syrup is clear and thick.
Add the honey and boil again.

Ingredients
Directions

Almond cake
EDUCATIONAL
CENTER

AYS

0,5 kg of butter
12 yolks
2 glasses of castor sugar
1,5 glass of flour
10 g of ground almonds
50 g of peeled almonds for decoration

1. Blanch, peel and chop up the almonds. Whip the

butter until it turns into the foam. Add the yolks (one
by one) and after that add the sugar, almonds and
flour.
2. Cover a form with the backing paper, roll out the
dough to a thickness of 1,5 cm and decorate it with
the almonds. Put it into the heated oven and bake
until golden brown. Ice the cake. Whip the castor
sugar and the whites until the mass is smooth. Add
the lemon juice and the potato flour.

Ingredients
Directions

Sauerkraut stew
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CENTER

AYS

3 onions, kg of mushrooms, 1 kg of smoked sausage, one small cabbage, 1 kg of

sauerkraut, oil, tomato sauce, 3 large tomatoes, 2 glasses of water, 1 bay leaf,
one cup of dry red wine, salt, pepper, sugar.

Firstly wash all vegetables. Chop the mushrooms and onions into small pieces. Fry the
onions until golden brown and add the mushrooms. Later chop the cabbage and mix it
in a big pot with the sauerkraut. Pour over the boiling water, add the mushrooms and
the onions and boil for 30 minutes. In the same time chop the smoked sausages into
small pieces and fry them in a frying pan. Later chop the tomatoes and add them to
the frying sausages. Lower the heat under the pot, add the sausages, the tomatoes and
the bay leaf. Add the pepper, the salt and the sugar to taste. Simmer covered for 2
hours stirring occasionally. Add the water from time to time to prevent burning. At the
end add a cup of dry red wine. Serve with fresh bread.

Ingredients
Directions

Honey cake
EDUCATIONAL
CENTER

AYS

1 liter of milk
1 vanilla pod
150 grams of sugar
6 egg yolks
100 grams of flour
50 grams of margarine

Divide the dough into six portions, roll out and

scatter with plenty of flour. Bake every portion
in the oven for 5 minutes at 180 degrees. Spread
the cake with layers of vanilla cream aligning
the shape.

Ingredients
Directions

Kluski

1 kg of potatoes, about 25 grams of rye flour or

wheat flour , one teaspoon of salt, 0,5 kg of curd, 20
grams of smoked bacon,1-2 onions.

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AYS

.1Peel the potatoes and grate them. Drain an excess of

water. Put the potatoes into a bowl, add the salt and
flour and mix thoroughly. The mixture should be thick.
If its necessary, add more flour. Boil some water in a
fairly large pot. Put the dough onto a wooden board
and flatten it. Form elongated and rather narrow
dumplings cutting them off vigorously with a spoon
soaked in boiling water directly into the plate.

Ingredients
Directions

Plum soup
EDUCATIONAL
CENTER

AYS

600 g of prunes
6 glasses of water
5-6 cloves
a piece of cinnamon
a glass of sugar
a glass of sour cream

Put the washed and dried prunes into a pot. Add the
cinnamon and cloves and pour it over with the boiled
water. Simmer the soup for about 20-25 minutes.
After that add the sugar and boil. When the sugar
dissolves, pour the sour cream. Dont boil it any more.
Serve the soup with pasta. It is great as a hot as well
as a cold dish. .

Ingredients
Directions

ZUREK
EDUCATIONAL
CENTER

AYS

3 onions, kg of mushrooms, 1 kg of smoked sausage, one small cabbage, 1 kg of

sauerkraut, oil, tomato sauce, 3 large tomatoes, 2 glasses of water, 1 bay leaf,
one cup of dry red wine, salt, pepper, sugar.

Firstly wash all vegetables. Chop the mushrooms and onions into small pieces. Fry the
onions until golden brown and add the mushrooms. Later chop the cabbage and mix it
in a big pot with the sauerkraut. Pour over the boiling water, add the mushrooms and
the onions and boil for 30 minutes. In the same time chop the smoked sausages into
small pieces and fry them in a frying pan. Later chop the tomatoes and add them to
the frying sausages. Lower the heat under the pot, add the sausages, the tomatoes and
the bay leaf. Add the pepper, the salt and the sugar to taste. Simmer covered for 2
hours stirring occasionally. Add the water from time to time to prevent burning. At the
end add a cup of dry red wine. Serve with fresh bread.

Ingredients
Directions

Boeuf salade
EDUCATIONAL
CENTER

AYS

2 chicken thighs (or 1 pound of beef)

4-5 carrots
2-3 pickled cucumbers
3-4 potatos
*Optionally you can add boiled peas
mayonnaise
a pinch of salt
horseradish mustard

Boil the vegetables and the meat in the soup, and

remove.
Cut the meat, the potatoes, the carrots and the
cucumbers into very small cubes.
Mix everything and add just enough mayonnaise and 1
spoon of mustard to bind the ingredients together.
Put into a serving bowl, cover with a very thin
mayonnaise layer. You can decorate with olives and
fine slices of pickled peppers, olives, boiled egg white.

Ingredients
Directions

egg plant salad

EDUCATIONAL
CENTER

AYS

1. 12 potatoes,3 boiled potatoes,Sour cream,500 g of

minced meat,
2 onions, 2 pork fat,
Black pepper , salt

1. Dress a large baking sheet with aluminum foil. (This

will greatly help with the cleaning process).
Preheat the oven at 500 F and roast the eggplants
for about 40-45 minutes turning periodically such that
all sides become roasted black.
Peel the eggplants while they are still warm, then
drain using a strainer for at least half an hour.

Ingredients
Directions

fish roe salad

1Peel off and grate potatoes,Drain grated potatoes and leave the liquid
until the starch settles,Pour off the liquid, add starch into the bowl with
grated potatoes,Add mashed potatoes, some salt and mix everything
well.Take about 80 g of dough, make into an oval and put the stuffing.
Bend the ovals, make sure the edges are well secured and shape them
into oval balls (zeppelins)..

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CENTER

AYS

1. tbsp carp fish egg,1 finely chopped onion,200 ml sunflower

oil,lemon juice,bread crumb

Ingredients
Directions

Mucenici
EDUCATIONAL
CENTER

AYS

Oil 65 ml
1/2 teaspoon salt dough
500 g flour

On a floured surface, roll dough into a sheet of

uniform thickness 3-4 mm. With the machine if you
have one, cut out shapes in dough. If you do not
punching machine, you must manually make figurines
(a 8) of thin threads of dough. Let them dry figurines
coated with flour until the next day (or slightly dried
in the oven (low heat with the door open) 1-2 hours
(not to be baked, but dry).

Ingredients
Directions

Tavuk ggs

1. fresh chicken breast, 38 oz/1 liter whole milk

1/3 cup cornstarch, 1/3 cup white rice flour, 1 cup
sugar, 1 tsp. vanilla extract, 2 cups water.

S1. Start the day before you want to eat the pudding. First, place
the chicken in a

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AYS

saucepan with enough water to cover it. Bring it to a boil and cook
the chicken
well.
2. Remove the cooked chicken from the pan and put it in a bowl.
Pull the meat
apart with your fingers into fine strips.

Ingredients
Directions

ILI KFTE
EDUCATIONAL
CENTER

AYS

For outdoor; 1.5 cups thinly fine bulgur, 1 cup semolina, 1 teaspoon ground red pepper, 1
teaspoon pepper paste- A little less than 1 cup flour, 1 teaspoon salt, 1 cup cold water. For
filling; 2 tablespoons vegetable oil, 300g minced, 3 medium onions, Half a teaspoon of tomato
paste, Half say parsley, 1 small cup of tea small piece walnut salt,red pepper flakes, Pepper
(adjusted according to the spices and salt request.).

Onions finely chopped. Oil pan and saute until onion is added bought pink. Saute on low heat
until you have added minced meat juice. Roasted tomato sauce added a further 3 minutes. A
little water is added again (soft to remain should be dry). Baharat, salt, walnuts and covered
under the stove added finely chopped parsley. Is allowed to cool. Makes 1 cup fine bulgur
soaked as vicious with cold water. Water is pulled thoroughly kneaded flour paste spices
added little by little by adding water for 15 min salt. Is added further kneaded for 5 min. Is
not completely disintegrated when handled rounded. You can stick handle. Hands washed
thoroughly discussed when the dough does not stick again. Slightly larger than a walnut
pieces taken inside by taking occasional water with thumb opens in a subtle way. Interior
sets and extended upwards in the form of lemon. All the same process is applied. Biden
stuffed meatballs are fried in hot oil 1 cup. This measure average 18 turns. The part can be
eaten fried, in the rest of the storage container can be stored in the freezer.

Ingredients
Directions

Karniyarik
EDUCATIONAL
CENTER

AYS

6 medium sized eggplants

2 onions, finely chopped
3 tomatoes, peeled and chopped
250 grams minced meat
3 tablespoons oil
250 grams chopped parsley

1. Remove tops of eggplants. Make a deep lengthwise

incision in each eggplant.
2. Soak them in salted water for about 45 minutes.
3. Drain and pat dry with paper towel. Fry eggplants
lightly in oil, turning constantly. Remove from pan and
set aside.
4. Brown onions, minced meat and peppers lightly. Add
tomatoes and continue to saute for several minutes.
5. Remove from heat and add salt and pepper to taste.
6. Place eggplants in deep baking dish, cut sides facing
up. Fill each eggplant with the mince mixture. Top
each eggplant with a slice of tomato and green
pepper.
7. Add a small amount of water to dish, cover and
cook for 25-30 minutes or until tender, in oven or on
stove top.

Ingredients
Directions

KEMAL PAA DESSERT

EDUCATIONAL
CENTER

AYS

1. 1 package fresh Kemal Pasha (140 gr-25)

2. 1 kg of sugar
3. 1 liter of water
4. optionally half lemon juice

Boil the syrup of the first ready Kemalpasa sweet.

Add boiling syrup desserts. 1 package is usually 25
pieces. 25 minutes on low heat until soft and sweet
bottle.
boil and a large flat dish. After cooling to record,
decorate and serve with icecream or coconut.

Ingredients
Directions

Manti
EDUCATIONAL
CENTER

AYS

1. Half a pack of ravioli

2.. tablespoon tomato paste
3. red pepper flakes
4. black pepper
5. Half cup olive oil
6. yogurt

Add the salt immediately after boiling pot of water

to boil, put our ravioli are added to our pasty half a
pack and add a tablespoon of olive oil to prevent
sticking. On the other hand a frying pan with oil, add
our sauce, we prepare our sauce and spices. After
the service we will put it on a plate filter is ready
to take our ravioli rolling over yogurt. Then let's
throw we prepare the sauce over and let warm.

Ingredients
Directions

SARMA
EDUCATIONAL
CENTER

AYS

Vine leaves - 150 grams

Water 2 2/3 cups 550 grams
Salt 3 teaspoons 18 grams
Onion 6 big 600 grams Olive oil cup 150 grams Pine nuts 2 tablespoon 20 grams
Rice 1 1/3 cup 240 grams Sugar 2 teaspoons 8 grams Currants 2 tablespoons 20
grams Parsley 1 small size bunch 40 grams Dill 1 small size bunch 30 grams Fresh
mint 10-15 leaves 10 grams Cinnamon teaspoon 1.5 grams Black pepper teaspoon
1.5 grams All spice teaspoon 2 grams Lemon

Wash the vine leaves and remove the coarse stems. Put the water and a teaspoon
of salt in a pot. Bring to boil and add half of the leaves. Simmer them for 4-5
minutes, turning over once. Simmer the other half in similar fashion. Measure the
cooking liquid and complete it to 2 3/4 cups and set aside.
Peel the onions, wash and chop finely, place in pot together with oil and nuts,
cover and saut for 20 minutes over low heat, stirring occasionally. Stir a few
time with the lid removed so that the nuts are browned. Wash and drain the rice
and add to the pot and stir a couple of times. Add the remaining salt, sugar and
the 1 cups of the hot cooking liquid, stir and sprinkle with currants. Simmer it on
first medium and then low heat for 10-15 minutes, until all the liquid is reduced.
Wash the parsley and the dill and remove the stems and chop finely. Add them to
the cooked rice together with mint, spices and the lemon juice and leave covered
for 10 minutes. Place the vine leaves so that the side with veins face inside when
wrapped. Place the prepared filling to one side, fold the side edges over he filling
and then wrap it. Cover the bottom of a rapp

Ingredients
Directions

Stla In Oven

4 water glasses milk

3.5 coffee cups sugar
4 coffee cups water
1 coffee cup rice
Half teaspoon salt

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CENTER

AYS

Cook the rice in abundant water and then lter it. Boil the milk in another pot and
add the rice and the sugar to milk. Add the water and take it from the oven after it
boils.
Pour the blend into small bowls. Pour some water into the oven tray and put the
bowls into the tray. Cook it in 250 grad oven for 35-40 minutes. After its cooked
take it from the oven and put it into the refrigerator.

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