This material is made through Comenius Mul-tilateral Project: “Celtic roots, Roman routes throughout Europe: meeting the first Europe-ans” : 2010-2012.

Scoala/School

“Garabet Ibraileanu”

Tg.Frumos ,Iasi,

Romania

Content

Raffaelo homemade coconut balls

Eggplant salad Boeuf

Pandispan

Brownies

Filled mushrooms

Fruit salad Orange jelly

Muffins

Stuffed tomatoes Jam cake

Oriental salad

Eggplant Salad

Preparation

use a fork to pierce the eggplants to avoid eggplant ex-plosion grill the eggplants until they are soft and liquid is emerg-ing when checking the crust (10 – 15 mins)

leave them to cool down until they can be handled peal the crust. This should be easy if they are cooked and cold enough but requires some patience put the eggplants on a plate and wait 10 minutes to let out all liquid

cut the onion in very small pieces mix the eggplants with onions and the sunflower oil until

Cool down and serve on sliced bread and with to-

matoes salad !

Ingredients

1 kg of eggplants: not to large, with uniform coloring and texture. You should expect to have about 40% of salad from the eggplants because a lot it’s lost so usually you want to cook at least 2-3 kg in order to minimize the effort. 1 large onion salt, pepper 100ml, sunflower oil patience

Boeuf Salad

Boil the potatoes, carrots and turnip with skins

on. Boil chicken breast separately until tender.

When cool, peel and chop vegetables and chicken

into small pieces or bigger pieces if you like. Mix

everything together and add approximately 10

tbsp. mayonnaise and enough mustard to make

the mixture a light lemon yellow color. Spread

and smooth onto a plate, then cover with mayon-

naise like a glaze. Decorate as you please.

Bon apetit!

Preparation

Ingredients

10 medium potatoes

5 carrots

5 turnips

1 c. cooked peas

4 chicken breasts

1/2 c. black olives

mustard

10 tbsp. mayonnaise

(approximate)

1 tbsp. salt

You will need:

5 eggs 150g sugar 125g white flour sugar vanilla one orange or lemon peel

How to prepare it: In a bowl mix the eggs and the sugar and whisk until it will turn into a cream, add the flour, vanilla sugar and lemon (orange) peel which was rubbed on a grater first. In another bowl, whisk the white of the eggs to turn into a foam and then add it to the first bowl. Lubricate trays with margarine and fill it with the dough we had prepared. Let it cook in the oven, on low level tempera-tures.

Pandişpan ( Sour Cake )

Brownies [ negrese ]

Ingredients : 2 1/4 cups white sugar

* 2/3 cup unsweetened cocoa powder

* 1/2 cup chopped nuts

* 1 1/4 cups all-purpose flour

* 1 teaspoon baking powder

* 1 teaspoon salt

* 3/4 cup of butter or margarine

* 4 slightly beaten eggs

* 2 spoons milk (optional)

Preparation:

Pour sugar into a clean and dry jar. Press down firmly.

Add cocoa powder and press down firmly. Pour in chopped nuts,

making sure nuts are evenly layered in the jar. Combine flour,

baking powder and salt. Pour into jar and seal. Attach the

following directions to the jar: Empty mix into large bowl. Use

your hands to mix thoroughly. Add 3/4 cup of butter or margarine

and 4 slightly beaten eggs. Mix until completely blended. Spread

batter into a lightly greased pan. Bake at 180 degrees C for 30

minutes or until done. Cool in pan. Cut into 4 cm squares.

Ingredients

125 ml or 1/2 cup water

250 g/9 oz butter or margarine

400 g/14 oz sugar

400 g/14 oz powdered milk

250 g/9 oz dried shredded coconut

100 g/4 oz toasted almonds or

hazelnuts

Combine water, butter/margarine (margarine might work better because it has a less distinct flavor) and sugar in a pot and boil. Turn off the heat, add the powdered milk and 200 g coconut (leave 50 g/2 oz for decoration) and stir them in. If there are any lumps left, use a handheld mixer to break them. Leave in the refrigerator to cool. Roll 1 inch balls with your palms, placing an almond in the center of each ball, and then roll the balls in leftover shredded coconut.

Raffaelo homemade

coconut balls

Filled mushrooms

Ingredients

* 12 closed cup mushrooms

* 1.5 oz butter

* 1 tbsp thyme

* chopped

* 2 tbsp walnuts

* chopped

* 1 pear

* peeled and diced

* 1.5 oz blue cheese

* crumbled

* 2 oz butter at room temperature

* 2 garlic cloves

* minced

* 2 tbsp parsley

* chopped

* 3 tbsp bread crumbs

* 1 tbsp parmesan

* 4 large chicken livers

* cut into four

* 1/2 green apple

* peeled and diced

* 1 shallot

* chopped

* 1 oz butter

* 2 tbsp port wine

* 2 tbsp chives

* chopped

* salt and pepper

Instructions

1. Prepare the mushrooms by removing the stalk using a teaspoon. Scoop out inside and discard. Repeat the same process with all the mushrooms. 2. In a large pan, heat it to medium-high and add the butter. Fry the mushrooms and coat it with the butter. Season with salt and pepper. 3. Add thyme and turn it again. Keep turning until nicely done. Season the insides of the mushroom with salt and pepper. Repeat process with the remaining mushrooms. Remove and place on tray. 4. To make the blue cheese filling, in a small bowl mix together the blue cheese, pear and walnuts. Season with salt and pepper. 5. To make the butter mix, in another separate bowl mix together the bread crumbs, butter, garlic, parsley and Parmesan. Season with salt and pepper. Mix thoroughly. 6. To make the liver mix, heat a small frying pan and add the butter, apples, liver and shallot. Fry over high heat. Season with salt and pepper and toss it a few times. Add port wine and cook for 1 minute more. Remove from heat. 7. Preheat oven to 250F. 8. Stuff the mushrooms by filling four of the mushrooms with the blue cheese mix. 9. Fill the next four mushrooms with the butter mix. 10. Fill the last four mushrooms with the liver mix. 11. Place mushrooms inside the oven and grill for 3 to 5 minutes or until

Fruit Salad

A S A

Ingredients: 6 peaches, peeled, pitted, and chopped

1 pound strawberries, rinsed, hulled, and sliced

1/2 pound seedless green grapes

1/2 pound seedless red grapes

3 bananas, peeled and sliced

1/2 cup granulated sugar,

or less, to taste

Dressing:

juice of one lime

1/2 cup pineapple juice

1 teaspoon ground ginger

Preparation: Combine chopped and sliced fruits in a large

serving bowl; toss gently. Sprinkle with sugar. Whisk

together remaining ingredients in a small bowl or 1

cup measure. Pour dressing mixture over fruit and

toss gently to combine. Cover and chill the fruit salad

thoroughly before serving.

This fruit salad recipe makes enough to serve

about 10 to 12 people.

Orange jelly

Ingredients

4 c. orange juice

1 pkg. pectin

6 c. sugar

Instructions

Bring to boil orange juice and

pectin; boil 1 minute. Add sugar;

boil 2 minutes. Pour into clean

jelly jars and seal properly.

Easy Muffins: 1 egg

2/3 cup water

2 cups muffin mix

1/4 tsp. nutmeg or cinnamon

Beat egg in mixing bowl, add water, nutmeg and/or cinnamon.

Spoon into silicone muffin cups filling 2/3 full.

Toppings and Additions:

Add 1/4 cup chopped nuts, raisins, chopped dates, chopped ap-

ples, etc before baking, if desired. To make a streusel topping,

combine 1 tablespoon softened butter, 2 tablespoons brown sugar,

1 tablespoon flour, 1 tablespoon chopped nuts, 1/4 teaspoon cin-

namon; spoon over muffin batter before microwaving. Or glaze

muffins with 1/3 cup powdered sugar mixed with 1 or 2 teaspoons

orange juice or milk.

Muffins

Stuffed tomatoes

Ingredients: 6 med. tomatoes 1/2 c. crisp crumbled bacon (optional) 1/4 c. chopped celery 1 sm. onion, chopped 1 c. cornbread stuffing 1/2 tsp. salt 3/4 c. grated Cheddar cheese

Cut slice from top of tomato; scoop out pulp and save. Mix

tomato pulp, bacon, celery, onion, cheese stuffing mix and salt. Fill tomatoes. Dot each tomato with butter. Bake 30 minutes at

350 degrees.

Ingredients

2 c. sugar 1 c. butter 6 eggs 1 c. buttermilk 3 c. flour 1 tsp. soda 2 c. jam 1 c. raisins, ground 1 c. nuts, broken or ground 1 tsp. nutmeg 1 tsp. allspice 1 tsp. cinnamon

Preparation

Cream sugar and butter until soft; add eggs, one at a time, beating after each. Add buttermilk and soda and flour sifted with spices. Add jam, nuts, and raisins. Pour into 4 (9-inch) greased and floured cake pans or into 5 (8-inch) pans. Bake in your electric oven at 350 degrees for 45 minutes or until cake springs back when touched. Black-berry or strawberry jam or a combination of the two makes a delicious cake. Pour the juice of a coconut over layers for moistness. If using canned or frozen coconut, slightly beat an egg white and spread over layers.

Jam Cake

Oriental salad

For ingredients you

will need:

5 medium size potatoes

- 1 big red pepper or 2 medium

- 1 big onion

- 3 eggs. I recommend you to buy

the eggs from vegetables market,

where people from country side

come and sell their products. In

this way you will know the eggs

have good quality and they are

healthy for you.

- 100 grames olives (green, black,

red it’s your choice)

- 3 tablespoons of olive oil

- 2 tablespoons of mustard with

seeds

- 1 lemon

- salt

- black pepper

- green parsley

How to prepare it:

- Wash potatoes because you will boil them without peeling. - In a pan boil potatoes with a little bit of salt till they are cooked. - In another pan boil the eggs till they become hard inside. Put a little bit of salt in that water also. (boil about 7 minutes) Meanwhile prepare this: - Cut the onion in small pieces - Cut the red pepper in cubes or sticks (2 cm long) - Take off the seeds from

After potatoes are boiled, peel them and cut them in cubes. - Peel eggs and cut them in cubes also. - In a bowl put all the ingredients that you already prepared: potatoes, eggs, red pepper, olives, olive oil, salt, pepper, mustard with seeds and mix all. - Add the juice from half of lemon and mix all again. You can add more lemon if you want. It depends on everyone’s taste.

Other Romanian Tradition

al

Sponge cake Minced meat roold

in cabbage leaves or

vine leaves

Meatball soup

Beef Soup

Moussaka

Block

Cheese pie