cookery book

44
Makbule Orman Ortaokulu -Turkey I.E.S. Tamujal -Spain Instituto Comprensivo Galileo Galilei -Italy Zespół Szkól Publicznych w Młodowie -Poland Şcoala Gimnaziala Nr.2, Structura Colegiul Tehnic Dimitrie Leonida Petrosani -Romania Şcoala cu clasele I-VIII Vădeni -Romania Surju Põhikool -Estonia Kestilän peruskoulu -Finland

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Page 1: Cookery book

Makbule Orman Ortaokulu -Turkey

I.E.S. Tamujal -Spain

Instituto Comprensivo Galileo Galilei -Italy

Zespół Szkól Publicznych w Młodowie -Poland

Şcoala Gimnaziala Nr.2, Structura Colegiul

Tehnic Dimitrie Leonida Petrosani -Romania

Şcoala cu clasele I-VIII Vădeni -Romania

Surju Põhikool -Estonia

Kestilän peruskoulu -Finland

Page 2: Cookery book
Page 3: Cookery book

TURKISH CUISINE

ARABAŞI SOUP

It is cooked usually in special days as New Year Eve in Central Anatolia

Region. Turkey may be used instead of chicken in some areas. Soup is served very

hot. A spoon full of cooked cold batter is taken along with each spoon of soup. The

combination of cold batter and hot-spicy soup has a special taste. That is why Turkish

people serve this soup on cold days and in winter.

INGREDIENTS

200g all purpose flour

2 teaspoons (12g) salt

3 cups water

2 tablespoons (30g) butter or margarine

2 tablespoons tomato paste

400g chicken broth

175g cooked chicken meat

1 teaspoon (2g) black pepper

3g red pepper

2 tablespoons lemon juice

DIRECTIONS

For Hamur; 1) Sift flour in large saucepan

2) Add salt and half cub of water, blending well.

3) Set aside 4) Put 2,5 water in a saucepan

5) Bring to boil

6) Stir into flour water mixture stirring constantly

7) Pour in a shallow pan 25cm in diameter; cool.

8) Cut into 2cm cubes

9) Set aside

For Soup

Written By Mr Rahim ÖZKAYA

Mrs Fatma KORAŞ

1-Melt margarine in a saucepan

2-Stir in flour blending well

3-Brown lightly for 5 minutes stirring occasionally

4-Add 1,5 cubs of water and tomato paste, mix well

5-Simmer gently for 5 minutes

6-Add chicken broth and diced chicken; stir

7-Season with salt and spices

8-Stir in lemon juice

9-Bring to boil and simmer gently for5 minutes

10-Serve hot with cold batter.

Page 4: Cookery book

TURKISH SHISH KEBAB

500g lamb, cut in medium sized cubes

3 tomatoes, cut in half

3 cubanelle peppers, cut in half, seeds

discarded

1 onion, peeled, cut in 8s

Marinade:

50 ml milk

3 tablespoons extra virgin olive oil

1 small onion, grated

Salt

Pepper

DIRECTIONS

Pour all the marinade ingredients all over the lamb cubes and toss. Place into a glass bowl. Cover it

with plastic wrap and allow it to marinate overnight in the fridge. The following day let it sit at

room temperature for 1 hour before cooking.

Arrange lamb cubes on the skewers. Make 2 skewers for 1 serving. Preheat your barbecue or oven

(grill). Place the skewers on the rack along with the peppers, tomato halves (inside up) and onion.

Make sure to turn the skewers so that all sides of the lamb are cooked equally for total 10 minutes.

Enjoy your meal with ayran.

Good appetite!..

Written By : Mrs Zeynep Büşra ERTUĞRUL

Mrs Ayşe Eda KARADENİZ

Page 5: Cookery book

KANAFEH/KÜNEFE

(SWEET CHEESE PASTRY) A pastry consisting of hot cheese in between layers crispy shredded

phyllo dough in a sweet syrup that is common in Greece, Turkey, Israel and many

other countries in the area.

Note: Top make the simple syrup, simmer 1/2 cup water and 1/2 cup sugar until the

sugar has dissolved and let cool.

Good appetite!.. Written By: Mrs Emine KARABACAK Mr Ahmet AYDIN

INGREDIENTS

* 1/2 pound shredded phyllo (called: kataifi or

kunefe), thawed as directed on package

* 1/2 cup unsalted butter, melted

*2 cups mozzarella, shredded

*2 cups feta (soaked in water for an hour) or goat

cheese, crumbled

*1/2 cup simple syrup or 1/4 cup apple and/or pear

sauce

DIRECTIONS

1-Break the pastry apart into one or two inch long

pieces, separating the strands. (A few pulses of a food

process helps with this.)

2-Mix the butter into the pastry with your hands in a

large bowl until coated and press half of it into the

bottom of a greased metal baking pan in a thin layer.

3-Pulse the cheeses in a food processor until the

mixture reaches the consistency of a coarse meal and

press it into the dough in the pan.

4-Press the remaining dough onto the cheese and

bake in a preheated 350F oven until lightly golden

brown, about 20-30 minutes.

5-Serve warm covered in syrup or topped with apple

and/or pear sauce.

Page 6: Cookery book

ROMANIAN

COOKERY………..

Offered to all, with love,

by

Secondary

School

Vadeni

SOUPS AND TCHORBA

We, the Romanians, enjoy the benefits of a unique gastronomically

blend: we have taken over the vegetable soups and added further

influences to them: meat balls from the Turks, lettuce from Austrians, dry

beans with smoked meat from the Germans (via Polish meadiation).We

added pork meat to our soups during the Turkish reign, because they had

taken away our cattle as tribute, and then, during the Austrian rule, in

Transylvania, we added tarragon (a German cooking habit).We prepared

lamb borsh locally, as we used to be shepherds. Lentil soup is an Arabian

import, that came to us also through the Turks.The other notes and shades

– oil, vinegar, sour cream, borsh itself, depend on regional gastronomy

use and practice.

Page 7: Cookery book

MEAT BALLS TCHORBA

Ingredients: ●400 g veal marrow bones, ●300g minced beef, ●1 l wheat borsh, ●2

tablespoons rice, ●1 carrot, coarsely grated, ●1 parnsnip, coarsely grated, ●1 cup

celery leaves, chopped, ●2 onions, finely chopped, ●1 bell pepper, chopped, ●1 big

tomato, coarsely cut, ●1 cup fresh chopped lovage leaves, ●1 cup fresh chopped dill,

●1 cup fresh chopped parsley, ●salt, ● pepper.

Preparation: Boil bones in salted water about one hour together with celery leaves

and one chopped onion, and then remove bones from pot. Mix meat with remaining

onion, rice, half of dill and parsley, salt and pepper. Mold mixture into balls and

introduce them into the boiling bone soup. Add remaining vegetables into the soup.

Boil for about 30-40 minutes. When the meat is tender, add borsh and let them boil

for another 1-2 minutes. Finally, sprinkle with lovage, remaining dill and parsley.

Serve hot. You can also add sour cream when serving. Tip: lovage is a must when

using borsh. Never boil borsh more than 1-2 minutes - long boiling time will ruin its

special flavor.

Page 8: Cookery book

MAIN COURSES

Here, too, we can witness the same show.Romanian meals are

subject to plenty odd influences. Meat balls, meat rolls in cabbage leaves,

,,mititei,, (small, grilled forcemeat sausages), moussaka and vegetable

ragout, all of them being the legacy we have received from the Turks,

Greeks or Bulgarians from the area of Arabian cooking.Certainly, all these

different dishes show local influences too (tarragon, sour cream, cabbage,

vine leaves, etc). We can ascertain an Austrian import too, originating,

actually, in French cooking: this dish is chicken with sour cream from

Bucovina, that stressed its local origins by simply replacing the French

white sauce with plain sour cream.

The only genuine Dacian dish is the ,,bulz,,(polenta chunk with

cheese) , which has its own special story: in ancient times, in the days of

our ancestors, the dish used to be made of millet and was cooked in live

brand, just as it is nowadays. When the Turks took our cereals as a tribute,

the Romanians learned to eat ,, cucuruz,, (as maize was called originally,

when it arrived in this area under the name of ,, granturco,,, bought from

the Genovese merchants).That`s where polenta originates and while

neither wheat or millet were available, cheese began to be wrapped in a

chunk of corn flour. Originally, it was cooked on live brand and did not

contain any butter or sour cream just cheese and nothing else.

Page 9: Cookery book

SOUR CABBAGE ROLLS

Ingredients:●1 medium brine pickled cabbage,●250 g minced pork,●250 g minced

beef, ●200g smoked bacon,●300g smoked spare ribs,●1 cup tomato juice,●250 ml

dry white wine,●2 teaspoons dry thyme,●2 teaspoons of dry dill deds,●2 teaspoons

whole black pepper,●2 teaspoons of rice, washed, ●ground black pepper.

Preparation: Separate and wash the cabbage leaves in warm water if they are too

salty; cut the thick base of the stalks. Depending on its size, cut each leaf in 2-4 parts,

no bigger than your hand. Mix well meats, onion, rice, some ground pepper, and ½

teaspoon thyme. Add only a small amount of salt. Place 2 teaspoons of meat mixture

on each cabbage piece, and then roll. Push inside with your finger the ends of each

roll, to prevent meat getting out. Finely chop the remaining cabbage leaves. Cover the

bottom of a pan with some of the chopped cabbage, the smoked spare ribs, whole

black pepper, and dill seeds. Put cabbage rolls together in the pan, spread thyme and

slices of smoked bacon

between them. Cover with

chopped cabage. Pour the

tomato juice, the wine and

enough water to cover well

the cabbage. Bake in

preheated oven until they are

tender and slightly brown.

Tip: use a Roman covered

clay pot instead of usual pan –

it keeps all flavors. Serve it

with fresh hot chilly peppers

and maize mash. It goes also

well served with some sour

cream on top.

Page 10: Cookery book

SWEETS

Native Romanian desserts are many and savory.Due to one and the

same reason: the meeting between Oriental cooking (probably the most

devilish, when it comes to sweets) and French cuisine, brought by the

Frenchified youth to the Rmanian Principalities in the mid – 19th

century,

and also with Austian cookery (a particular blend of relatively poor Anglo

– Saxon influences with the same Oriental, Italian and French

cooking).You surely understand the result of such historically repeated

influences, exposed to mutual corrections.

Page 11: Cookery book

CHEESE DONUTS WITH SOUR CREAM

Ingredients:●200g cottage cheese,●200g wheat flour, sifted, ●2 eggs,

beaten,●50g sugar,●2 g baking soda, ●50 g semolina, ●oil for deep frying,

●salt, vanilla, grated lemon peel.

Preparation: Thoroughly mix cheese, flour, eggs, sugar, baking soda,

lemon peel, vanilla, semolina and salt. Form donuts, with a hole in the

middle made with your finger. Deep fry donuts in hot oil, until golden on

both sides. Spread with some powdered sugar, and serve them hot, with

sour cream and jam. Tip: sour cherry jam is the best choice.

Page 12: Cookery book

TRADITIONAL RECIPES

PETROSANI/ROMANIA

SOUR SOUP WITH BORSCHT is a Romanian traditional soup enjoyed

by Romanians every day.Traditionally borscht is added to make the soup sour, which is

fermented wheat bran.

Ingredients: chicken or beef 3-4 potatoes 1 celery 1 carrot 1 parsley root 1 onion 1 Liter of Borscht (prepared as explained in my first post) 1 Liter of water some green (parsley leafs, celery leafs, dill, garden orache) salt Clean the vegetables, cut them in small pieces (except the potatoes) and put them in a pot with hot water and a little salt, together with the meat. Let them boil on a small fire. When the vegetables and meat are half boiled put over the potatoes peeled and cut in pieces. Let them continue to boil on small fire. When they are almost ready (boiled) put the green cut in small pieces. Let everything boil a little longer. Put some Borscht to give the soar taste (as much as you like, try it to see if it is to soar) and let everything boil a little more. La. At the table you can serve it with some sour cream. Enjoy!

Page 13: Cookery book

Sweet Bread Dough Recipe: for 2 loaves

4-5 cups bread flour

1 cup milk

3 eggs

2 1/2 tsps instant yeast

3/4 cupsbutter*

3/4 cup sugar

pinch of salt, can use a little more to taste

lemon/orange peel

rum/vanilla extract

* I like to use salted butter

Additional: ~1 beaten egg (for brushing the top of the loaves)

Directions:

1. Prepare your loaf pans by buttering and placing a piece of buttered parchment paper at the

bottom to ensure that the loaf will not stick in the final baking stage.

2. In a saucepan, heat milk, butter and sugar.

3. Let cool till just warm.

4. Add beaten eggs and blend to incorporate. Add flavorings lemon/orange peel, rum/vanilla.

5. In bowl, add 2 cups flour and instant yeast. Mix to incorporate the yeast into the flour. Add

the wet ingredients and knead .

6. Add rest of flour and knead . Cover with plastic wrap and let rise till almost doubled... in a

warm environment.

7. Cut the dough in half to yield two equal parts.

8. Roll one part into a large rectangle( 11x14 approximate) and spread nut filling to within 1/2

inch of the edge.

9. Roll dough and braid the dough.

10. Let rise in a warm oven till the dough reaches the top of the pan.

Bake until nicely golden brown all over.

Page 14: Cookery book

COZONAC is a nut filled cake made on special ocasions, especially Easter or Christmas. It is

not an easy recipe.

Nut Filling: for 2 loaves

You will need:

about 2 1/2 cups nuts

1 cup whole milk

3/4 cup sugar

1/4 cup rum/ vanilla

2 tsp orange peel

1/4 cup cocoa

Directions:

1. In a saucepan, melt sugar in milk

2. Add walnuts and keep stirring every so often... until thickened (10-15 minutes)

3. Add cocoa and flavorings. Cook some more to the point that the filling is paste-like. (I

think that if the filling is too wet it can cause quite a bit if steam in the final baking

stage...causing the cozonac to fall).

4. Set aside to cool....it should thicken even further as it sits.

Page 15: Cookery book
Page 16: Cookery book

ROMANIAN TOCHITURA WITH POLENTA

This is one of our homeland's most traditional dishes. Not very light but certainly delicious and easy to make gredients (serves 2 very very hungry people):

200 g of corn maize

600 ml of water

some salt

a dash of freshly ground pepper

1 teaspoon sweet paprika

100-150 g thin, crispy and smoked sausages (we used some made after a Tirol

recipe)

200 g salted, hard, white cheese (ours was 45% fat)

200 g turkey meat (but any kind of meat or livers will do)

some olive oil (or some other cooking oil or grease)

2 eggs

about 100 g of cream

Heat the water in a pot with a sprinkle of salt in it. When it starts to boil, add the corn maize

very gradually and stirring

Make sure it's evenly spread through the water. Let it boil on medium intensity for about 20-

25 minutes, making sure you stir and check it every 5 minutes. Also, you may want to put a lid

on the pot, not because it helps with the making of the polenta, but because it has a habit of

popping bubbles of very hot corn maize around it and you may get a burn if you stay too close

to it and it's not covered.

Next, cut the sausages into little piece

Page 17: Cookery book

When you're done, the polenta should be about ready and it should look like this:

If it's done, put it aside the flame and place the lid back on the pot to keep it warm until you

finish the rest.

Next, cut the meat into fine square pieces, immediately sprinkle a pinch of salt, the pepper and half

the paprika on them. Roast the meat for 4-5 minutes .Sprinkle the rest of the paprika on the

meat and sausages and let them roast for another 4-5 minutes.

In the meantime, cut the salty cheese into bits, just like you did with the meat and sausages.

ut the cheese bits on top of the polenta, like this:

Put the meat and sausage pieces next to the polenta. Fry the eggs, pour the cream over the cheese in the plates. Put each egg on top of each plate.

Page 18: Cookery book

HAM SOUP from Spain

INGREDIENTS:

- 75ml. of oil

- 5 garlics SERVINGS: 4

- 150 g. of ham - 1 litre of water PREPARATION TIME: 20 minutes

- 4 eggs

- A middle loaf

- Salt

METHOD:

1) Cook over medium heat and pour the oil in the pot. 2) Peel the garlics and cut them into slices. After, add the garlics into the pot, and let until they are medium cooked. 3)Add the ham chunks and stir all ingredients.

Page 19: Cookery book

4) Then pour the water into the pot. 5) Slice the bread and put it in a plate. 6) Leave the ingredients boiling during ten minutes and add a pinch of salt. 7) After ten minutes, add the eggs into the pot and wait for them to boil. 8) Then, put each egg on the bread. Put them on a plate and add the soup around them… Grub up! By Cristina Cangas and Sonia Peñato

Page 20: Cookery book

KITKAT CAKE from Spain

Cooked by: Alberto Serrano

Juan Antonio Capote

Juanjo González

Joan Pol Graz

Jose Manuel Izaguirre

Page 21: Cookery book

INGREDIENTS

1 packet of cream

cheese

500g of whipped

cream

2 packets of kitkat bars

3 sheet of sponge cake

100g of chocolate

cream

PREPARATION

1- Mix the cream cheese and the whipped cream

2-Put a sheet of the sponge cake

3-Spread the mixture of the cream cheese and the whipped

cream over the sponge cake

4-Put on another sponge cake on it and repeat the process

Page 22: Cookery book

5-Decorate the cake with kitkat sticks

around it

6-Spread chocolate cream on the cake

Page 23: Cookery book

MEATBALLS from Spain

Ingredients: five eggs, 300g. of minced meat,

breadcrumbs, garlic at dust, parsley, white pepper

and salt.

Preparation method:

1º. Beat the eggs.

2º. In a bowl, mix the minced meat

with the garlic and a spoon of

breadcrumbs. Add parsley (chopped

in small pieces), white pepper, salt

and the beaten eggs.

3º. Make the meatballs.

4º. Heat a frying pan and cook the meatballs for

about 10 minutes in about three tablespoons of

olive oil

Cooked by Rubén Bueno and Kiko Gutiérrez

Page 24: Cookery book

ITALIAN FOOD

Here are some of the most popular Italian recipes

and specially of our area, Pedemont.

You can try to cook them and

Have a nice meal!

Page 25: Cookery book

SPAGHETTI ALLA CARBONARA

Ingredients

eggs (one egg x person)

parmesan cheese

salt

pepper

bacon

spaghetti pasta

Directions

In a large bowl, beat the eggs with parmesan cheese, salt and pepper.

In a frying pan, brown the bacon cut into cubes.

Cook spaghetti, drain, and place them in a pan with the bacon.

Pour the aforementioned hot cream of eggs and parmesan on the spaghetti.

Stir well and serve with plenty of fresh-ground pepper

Page 26: Cookery book

POLENTA E TAPELUCCO (PÜLENTA E TAPÜLON)

Ingredients for the

polenta

2 litres water

oil - 1 spoon

salt - 1 spoon

1 kg yellow maize (or

buckwheat, white maize)

Directions for the polenta

Put a pan with 2 litres of water on the cooker and bring it to a boil.

(Polenta is cooked by simmering in a water-based liquid. It is often cooked in a huge

copper pot known in Italian as a paiolo)

Add salt (1 spoon) and oil (1 spoon), after that add the yellow maize, doing it very

slowly, and mix it up with a wooden spoon

Stir constantly for 1 hour

Pour the polenta on a wooden cutting board and serve it with “tapelucco”

Page 27: Cookery book

Ingredients for the

tapelucco

500 g minced beef

savoy cabbage

2 onions

tomato puree

1 red wine glass

oil (1 spoon)

1 stock cube

salt and pepper

Directions for the tapelucco

Brown the meat with oil and add the two thinly cut onions. Mix up them very well and

then add a glass of red wine

Add the salt, pepper, two spoons of tomato puree and the stock cube

Mix up again and add the savoy cabbage (it must be thinly cut)

Put a lid on the pan and cook under a low flame for about two hours.

Serve with polenta.

Page 28: Cookery book

TORTA DEL PANE (BREAD AND MILK CAKE)

Ingredients

500 g bread

2 litres milk

3 eggs

sugar

raisin

250 g amarettos (amaretto biscuits)

unsweetened cocoa powder

lemon peel

butter

vanilla-flavoured baking powder

Page 29: Cookery book

Directions

Cut the bread into pieces and put it together with the milk in a big bowl for

one day

Preheat oven to 180 degrees C. Grease and flour a pan

Squeeze and crumble the bread, then put it in another bowl

Add all the ingredients into the bowl (all but the butter) and knead very

well

Pour the mixture into the prepared pan and spread with some little pieces of

butter the top of the cake

Bake the cake in at 180 degrees C for about one hour

If you want, you can add pieces of chocolate to the mixture.

Page 30: Cookery book

Polish sour rhye soup (żurek)

Ingredients:

Sourdough:

half cup of rye flour

peel from one slice of wholemeal bread (not obligatory)

2 cloves of garlic - crushed

2 bay leaves

1 cup of water

Soup:

2 white sausages

previously made sourdough

half of a small parsley

1 medium-size onion

3 potatoes

3 tablespoons of thick sour cream (18% fat)

1 spun of marjoram

salt, pepper

hard-boiled eggs when ready to be served

Directions:

1. Pour rye flour into a clay or a cup pot, add pressed garlic and pour over warm but not

hot water. Mix it with enough water so that a slurry forms, and then leave for about 4-

5 days in a warm and sunny place. After this time it will have a distinctive sourdough

sour smell (don't worry - disappears during cooking). The sourdough can be poured

into jars or bottles and stored even a month.

2. Pour your sourdough into a large pot, add some water or broth, so as to be adequately

acid (according to your taste). Cook it.

3. After boiling, add the leaves, all spices, juniper, diced sausage.

4. In the meantime, boil the potatoes separately - otherwise, they become hard and are

distasteful.

5. Cook until soup goes an intense aroma of meats and herbs. Add salt, pepper and other

seasonings to taste. Cook a moment more and then turn off. At the end add the sour

cream, eggs and boiled potatoes. Stir. Serve hot!

Page 31: Cookery book
Page 32: Cookery book

Polish meat balls (kotley mielone)

Ingredients:

1 kg ground meat

3 tablespoons bread crumbs and to sprinkle the meat

up to 5 tablespoons milk

2 onions

3 cloves of garlic

oil

pepper and salt,

spice for meat

Directions:

Dice the onions and put on the hot pan with oil. Add crushed garlic. Cook until tender and

cool. 3 tablespoons bread crumbs mixed with milk - so that was not too thick (bread should

absorb the milk). Meat put into a bowl and mix with onion, garlic, bread with milk until well

combined. Add the spices. Shape into balls. Sprinkle it with breadcrumbs. Fry in a pan on

both sides until the meat is browned. Serve with potatoes or bread.

Page 33: Cookery book
Page 34: Cookery book

Polish Cheesecake (Sernik)

Ingredients:

2.5 cups Farmer's Cheese 1/2 cup butter

1 tsp vanilla extract

1 tsp rum extract

6 eggs, separated

3/4 cup sugar

1 tablespoon grated lemon rind (Meyer Lemon best)

1 tbsp cornstarch

1 tbsp semolina (or any flour)

1/2 cup raisins

CRUST (optional) 1/4 cup granulated sugar

1/4 cup brown sugar

1/4 cup butter (at room temp)

3/4 cup flour

1/4 teaspoon baking powder

1/8 teaspoon salt

1/2 cup finely chopped walnuts

Directions:

1. Preheat the oven to 180 degrees C.

2. Mix all dry crust ingredients together to form a stiff dough, press evenly on bottom of an 8

inch round cake tin, and bake for 5-10 minutes till brown. Remove and cool while you

prepare the rest.

3. Cream together the farmer's cheese, butter, rum, and vanilla in a large bowl until

combined.

4. In a separate bowl, whisk the egg whites with 1 tablespoon sugar until stiff peaks form.

5. In a third bowl, whisk the egg yolks with the remaining sugar until creamy.

6. Add all the ingredients together except the egg whites, including the corn starch and

raisins.

7. Gently fold in the egg whites, taking care not to knock the air out of the mixture.

8. Pour the mixture into the prepared pan (with or without crust), and bake (180) for 1 hour or

until set and golden brown.

9. Cool in tin and dust with powder sugar and favorite fruit topping.

Page 35: Cookery book
Page 36: Cookery book

Cookery Book

Estonia

Page 37: Cookery book

KAMA

Kama (in Estonian) or talkkuna (in Finnish) is a traditional Estonian and Finnish finely milled

flour mixture. The kama or talkkuna powder is a mixture of roasted barley, rye, oat and pea

flour. The oat flour may be completely replaced by wheat flour, or kibbled black beans may

be added to the mixture.

Historically kama was a non-perishable, easy to carry food that could be quickly fashioned

into a stomach-filling snack by rolling it into butter or lard; it didn't require baking, as it was

already roasted.

Nowadays it is used for making some desserts. It is mostly enjoyed for breakfast mixed with

milk, buttermilk or kefir as mush. It is frequently sweetened with sugar and especially with

blueberry, more rarely with other fruits or honey or served unsweetened. It is also used for

milk or sour desserts, together with the forest berries typical in Estonia and Finland.

Kama can be bought as a souvenir in Estonia. It is one of the most distinctive national foods

of Estonia.

Kama is easy to prepare:

Pour into cups buttermilk. Add 1 tablespoon to each cup of flour and 1 teaspoon of KAMA

wheat bran and mix.

Pour berries and honey in a bowl and press with a fork smashed.

Distribution of the resulting mixture of two cups away.

Page 38: Cookery book

Bean Soup

(HERNESUPP)

Ingredients:

1 (16 ounce) package

dried peas

7 cups water

1 ham bone

2 cups diced ham

1/4 cup minced onion

1/2 teaspoon salt

1 pinch ground black

pepper

1 bay leaf

1/2 cup sliced carrots

1/2 cup sliced celery

Directions:

1. Place rinsed peas into a large stock pot. Add water and bring to a boil. Boil gently for

2 minutes; remove from heat, cover and let stand for 1 hour.

2. Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce

heat, cover and simmer for 1 hour and 15 minutes or until peas are soft. Occasionally

skim service of soup while it is cooking.

3. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from

bone and place back into soup and serve.

Page 39: Cookery book

Estonian meatballs

( KOTLETID)

100 ml (about 7 even

Tbsp) dry

breadcrumbs

200 ml liquid (milk,

sour cream)

1 onion, finely

chopped

500 g minced meat

(preferably a mixture

of pork and beef)

1 egg

1 tsp fine salt

0,5 tsp freshly

ground black pepper

Mix breadcrumbs and the chosen liquid in a mixing bowl and let stand for about five minutes.

If you don't like the harshness of raw onion, then sauté it gently in a bit of oil until

translucent.

Fold the (fried) onion, the meat, egg and seasoning into the breadcrumb mixture and stir until

thoroughly combined.

Using wet or oily hands, form the mixture into meatballs or patties. Fry in hot oil or batter on

both sides for a few minutes, until golden brown and thoroughly cooked.

Serve with boiled potatoes and cucumber-tomato-sour cream salad.

BON APPETITE!

Page 40: Cookery book

Finnish Salmon soup (for 4-5 people) 5 potatoes 125 g sliced vegetables 8 dl water 1-2 bay leaves 2 whole allspices 400 g salmon cubes 3 dl cream 1 tsp salt ½ dl fresh dill Wash, peel and dice potatoes. Put them in boiling water with vegetables. Add allspices and bay leaves. Let boil for about 10 minutes. Add salmon cubes and let simmer for about 10 minutes. Add cream and bring to boil. Add salt and dill. Check flavour.

Page 41: Cookery book

Finnish Barley potato flatbread (12 pieces) 5 dl milk 100 g mashed potato flour ½ dl melted margarine or butter ½ tsp salt 2 dl flour 1 dl barley flour Mix cold milk with mashed potato flour. Let stand for 5 minutes. Add other ingredients and melted butter. Divide dough into lumps using flour and put them on a baking sheet. Press dough with flour to thin round breads.

Poke small holes on bread with fork.

Bake at 250 degrees for 10-13 minutes or until top has golden brown spots.

Page 42: Cookery book

Finnish meatballs 1 dl water ½ dl breadcrumbs 1 egg 1 tsp salt 2 tsp paprika powder ½ tsp allspice powder 1 tsp pizza spice 2 tsp onion powder 250 g minced meat

1. Preheat oven to 225 degrees.

2. Mix water, breadcrumbs, egg and spice in a bowl. Let stand for 5 minutes.

3. Add minced meat and stir well

with fork spatula, until mixture is smooth.

4. Wet hands with cold water.

5. Take tablespoonful of dough

on your palm and roll dough to meatballs.

6. Place meatballs on baking

paper and bake in the oven for 12-15 minutes.

Page 43: Cookery book

Finnish Berry kissel 4 dl water 1 dl berryjuice 2 ½ tbs potato flour 2 dl berries (sugar)

1. Measure cold water, juice and potato flour in kettle. Stir well.

2. Put kettle onto the stove. Heat up and stir constantly until mixture starts to boil.

3. Remove kettle off the stove. Add berries and mix up.

4. Check flavour. Add sugar if you want to.

5. Pour berry kissel into a bowl. 6. Sprinkle a little bit of sugar on top.

Page 44: Cookery book