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Comenius Project
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PISTO
Ingredients 1 aubergine
1 courgette 1 pepper
1 onion 1 potatoes
2 tomatoes
 1. Chop the vegetables and fry lightly with
olive oil.   2. Chop the potatoes and fry in
another pan. Add them to the vegetable. 3. Add
the tomatoes and stir. Add salt and pepper
3
Onion soup
Ingredients 500 g onion,2 tablespoons butter,1
tablespoon 1 teaspoon olive oil,1/2 teaspoon
salt,1 liter meat stock,4 slices bread,1 clove
of garlic,80 g grated Emmental
Slice the peeled onions. Melt the butter on mild
heat. Salt the slices of onion and stir fry until
golden brown. Pour the meat stock in and boil
mildly. Bake the bread in the oven until crisp.
When done, spread the slices with oil and garlic.
Season the soup and pour it into fireproof
bowls. Put a slice of bread covered with the
grated cheese into each one. Put the bowls into
the hot oven and remove them when the cheese
melts.
4
SWEET AND SOUR ONIONS

• INGREDIENS
• - 600 g onions
• - 3 spoons white vinegar
• - 1 spoon sugar
• - salt
• - oil

Put the onions in a pan with some oil add the
vinegar, the sugar and some salt. Cover them and
cook on a low flame for 45 minutes until the
onions will be tender but not overcooked. The
juice must be dense not liquid.
5
CHEESE CASSEROLE WITH ONION
INGREDIENTS - pasta, -
20 decagramme of cheese - 3 big onions - 30
decagramme of bacon - salt - white pepper - green
peas - parsley - 1 spoon of butter or 2 spoons of
olive oil
Boil pasta to half-hard in salted water, peel and
slice onion, cut bacon in cube. On the frying pan
warm up butter and fry onions to gold color.
Fresh boiled pasta strain (but dont cool it
down!) and mix with half of rubbed cheese, cut
bacon and half of fried onion. Season with herbs,
salt and pepper. Put all to ovenproof dish,
sprinkle with rest of cheese and onion, and
insert to the oven for ten minutes, about 200oC.
Ready casserole sprinkle with cut parsley
6
APPLE BAKE
Ingredients - 2 large baking apples, peeled
and cored - 3 tablespoons butter- 1/4 cup quick
rolled oats- 1/4 to 1/2 cup firmly-packed brown
sugar
Ground cinnamon Preheat oven to 350 degrees F.
Slice apples into thick slices. In your cast-iron
skillet or baking pan, either in your oven or on
your stovetop, melt butter. Layers apple slices
on top of the melted butter. Sprinkle with rolled
oats, brown sugar, and cinnamon. Baked for
approximately 20 to 30 minutes or until apples
are tender when poked with a knife. Remove and
oven. Either serve warm or at room temperature.
7
Apple
Ingredients 6 apples, 2 oranges, 1 onion, 2
cloves of garlic, a handful of raisins, 3
tablespoons of sugar, 0.5 dl of vinegar, 4
tablespoons of ketchup
De-seed the apples, peel the oranges and dice
them. Reduce the sugar with vinegar. Fold in the
diced apples and oranges, finely chopped onion,
crushed garlic and the raisins. Cook until soft.
Just before the end, fold in the ketchup and cook
for a little longer. Apple chutney is served
mainly with poultry.
8
APPLES STRUCEL

• Ingredients
• - 1 kg apples
• 100 gr butter
• 150 gr raisins
• 100 gr pine-seeds
• - 100 gr walnuts grated rind of half a lemon
• cinnamon
• 2 spoons of minced hazelnut, a spoon of
  breadcrumbs
• 400 gr flour
• 70 gr sugar
• 1 egg, a pinch of salt

• Mix the flour with the softened butter and 4
  spoons warm water. Knead the dough very table on
  the table in order to make it elastic. Put it for
  about 30 minutes under a pan previously warned.
  Peel the apples, slice them and mix with raisins,
  pine-seeds, walnuts, hazelnuts, lemon rind, sugar
  and cinnamon. Roll out the dough on a slightly
  floured cloth and paint it with butter. Widen the
  dough very carefully in order not to create
  holes. Put over the dough the bread crumbs, the
  mixture of raisins, walnuts, hazelnuts and
  apples. Spread some sugar, roll up the paste,
  close very well the tips. Bake it at 180C for an
  hour. Serve the strudel warm spread with sugar.

9
APPLES UNDER ALMOND CRUMBLE

• INGREDIENTS
• 2 kilogramme of apples
• 200 gramme of flour
• 200 gramme of peeled almonds
• 150 gramme of sugar
• 150 gramme of butter

Mix sugar, almonds and flour, until almonds are
crashed. Add butter and mix, until it become
lumps of cake. Cut apples put into buttered
ovenproof dish, sprinkle with lumps of cake and
put into warmed oven (180-200o). Bake about 40
minutes, until the apples are soft, and bake is
gold and crisp.
10
GARLIC CHICKEN

• INGRIEDIENTS
• 8 chicken wings or 8 pieces of chicken
• 4 tbsp olive oil
• 4-6 cloves garlic
• 1tsp flour
• a large glass of white wine
• 50 ml chicken stock
• salt
• 1 tbsp chopped fresh parsley
• a few strands of saffron
• a few whole peppercorns

1. Heat the oil in a frying pan add the chicken
wings or pieces and garlic cloves and fry until
the garlic turns golden and the chicken brown 2.
Remove the whole garlic cloves and set aside 3.
Pour the wine into the frying pan and stir whilst
adding the flour and a pinch of salt 4. Add the
chicken stock and cover and simmer for 15 mins on
a low heat 5. In a mortar make a paste using the
whole garlic cloves, parsley, saffron and a few
peppercorns 6. Add the paste to the frying pan
then cover and simmer for another 15 mins
11
Garlic Soap
Ingredientsgarlic mushrooms vegetable
oil salt, pepper caraway diced potatoes roux
Slice garlic and mushrooms. Stir fry in vegetable
oil. Pour water over it and bring to boil. Add
cooked diced potatoes and roux. Season and add
caraway. Boil for 5 minutes.
12
SPAGHETTI WITH GARLIC, OIL AND CHILLI

• Ingredients
• - 300g. spaghetti
• - 2 cloves of garlic
• - 60g.kolivejoil
• -jchilli
• -jsalt
• - pepper
• - parsley

• Cook spaghetti in boiling water. Brown the garlic
  and the chilli with oil in a pan. Put the sauce
  on spaghetti. Add some pepper and parsley.

13
BROCCOLI WITH GARLIC
INGREDIENTS - 4 spoons of olive oil - 3 cloves
of garlic - 1 big broccoli - 2 spoons of butter
On the frying pan warm up olive oil, add cut
garlic and fry, until its brown(about 7
minutes). Into pot with boiling water drop
broccoli and
boil 3-5 min.

Strain, mix with hot, dissolved butter, and
sprinkle with fried garlic.
14
LEMONADE
Ingredients Remember the starting proportions
-1 cup of sugar -1 cup of water -1 cup of
lemon juice. (This ratio makes a pretty sweet
lemonade. Reduce the amount of sugar if you want
your lemonade less sweet or if you are using
Meyer lemons which are naturally sweeter than
standard lemons.)
The secret to perfect lemonade is to start by
making sugar syrup, also known as "simple syrup".
Dissolving the sugar in hot water effectively
disperses the sugar in the lemonade, instead of
having the sugar sink to the bottom. In a small
saucepan heat the sugar and water until the sugar
is dissolved completely. While the sugar is
dissolving, use a juicer to extract the juice
from 4 to 6 lemons, enough for one cup of juice.
Add the juice and the sugar water to a pitcher.
Add around 4 cups of cold water, more or less to
the desired strength. Refrigerate 30 to 40
minutes. Serve with ice, sliced lemons.
15
Fruit salad in a water melon
Ingredients 1 honey melon 1 melon cantaloupe1
water melon 50 g coconut flakes 2 limes 1
bunch of peppermint 5 bananas Chiquita 2
teaspoons sugar
Cut the honey melon and the melon cantaloupe in a
half and take deseed them. Cut out small balls
with a special cutter. Cut the water melon in
half in a zigzag style. Roast coconut flakes
until golden. Grate the skin off a lime. Cut it
in half and squeeze out all the juice. Cut the
other lime in slices with its skin. Peel the
bananas and slice them. Pick the leaves off the
stalks of peppermint. Mix the lime juice with
sugar. Mix the melon balls with banana slices,
peppermint, grated lime skin and lime juice.
Marinate 10 minutes in a cool place. Serve the
salad in a half of scooped up water melon,
sprinkled with roasted coconut flakes.
16
ORANGE SALAD

• Ingredients
• - 2joranges
• -1nsmallgonion
• - 2 spoons extra
• - virginjoliveloil
• - parsley
• - salt
• - pepper

• Peel the oranges. Cut them transversally into
  round slices. Lay them down with care on a plate.
  Mince the parsley and the onion. Beat slightly in
  a bowl the oil, the salt and the pepper. Add the
  onion and the parsley. Mix them. Put the sauce on
  the oranges. Leave the salad to stand for about
  30 minutes in the cold. Serve the salad.

17
LEMON EASTER SOUP
INGREDIENTS - 5 glasses of poultry broth - 1
lemon - 4 slices of lemon - 1 spoon of flour -
sugar - salt - white pepper
Scour lemon in hot water and dry. Grate rind of
lemon, and next boil the fruit with broth.
Spread the flour with small amount of cold water,
pour into soup and boil 3 minutes. Add squeezed
lemon juice, season with salt, sugar and pepper.
Into each one serving add lemon slice.
Serve with boiled egg or toasts.
18
GINGER

• Ingredients
• 1 teaspoon olive oil
• 6 egg whites, whipped
• 1 Tablespoon water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fillings below (ginger)
•  

Heat oil over high heat in a skillet with a
rounded bottom and sloping sides. In a mixing
bowl, whip egg whites, water, salt, and black
pepper together, using a fork. Pour egg mixture
into skillet and add ginger. Cook over moderately
high heat until the bottom is set.
19
Ginger cakes
Ingredients 1 egg 1 tablespoon honey140 g
powder sugar a pinch of groung cinnamon 140 g
plain flour ground ginger
Sieve the flour and fold in the ground ginger.
The ground ginger can be replaced by candied one,
but in that case we whisk it with the egg and the
sugar. Whisk the egg and the sugar until it forms
soft peaks, then fold in the flour and the ground
ginger. Put the mixture onto the pastry board
sprinkled with flour when necessary. Roll out
thinly, and then cut out various shapes. Grease
the baking tray and put the ginger cakes on it.
Store the baking trays with ginger cakes in a
cool room and let them rest till the next day.
The next day bake them slowly in a preheated oven
until golden brown.
20
GINGER BISCUITS

• Ingredients
• - 200gr flour
• 50gr corn starch
• - 150gr butter
• 90gr brown sugar
• - 80gr honey
• 2 teaspoons ginger powder
• - 2 egg yolks.

Whisk butter until creamy with sugar, then add
honey, flour mixed with corn starch and ginger
and egg yolks. Place the dough in a biscuit maker
or in a pastry bag and form biscuits on to a
greased baking sheet and bake at 180C for about
10 minutes (less if biscuits are smaller).
21
STRAWBERY JAM WITH GINGER
INGREDIENTS - 95 decagramme of strawberry - 10
decagramme of ginger root - 1 kilogramme of
jellying sugar
Washed strawberry halve. Washed and peeled ginger
slice, and mix with strawberry and sugar. Still
mixing boil 4 minutes. Fill jar with hot jam, and
put upside down(closed) for 10 minutes.
Next
invert and leave for complete cooling down.
22
ALIOLI
Ingredients   2 or 3 fresh garlic cloves, peeled
and chopped. A large pinch of coarse sea or
Kosher salt1 egg yolk, at room temperatureJuice
of half a lemon2/3 cup pure olive oil (not extra
virgin)1/3 cup extra virgin olive oilFreshly
ground black pepper
Place garlic and salt in a food processor fitted
with a metal blade, or in a blender. Pulse for 2
seconds. Add the egg yolk and lemon juice, and
pulse on and off until blended. Turn on and begin
adding the olive oil (pure first, then extra
virgin) in a thin stream. If it becomes too
thick, thin it out with some room-temperature
water and continue adding oil until you've used
it all. Finish with pepper and (if necessary) a
bit more salt. The reason for using 2/3 pure
olive oil is to keep the flavour of the oil from
becoming overpowering. This is a perfect example
of how by using a fully-flavoured extra virgin
oil you can use much less, thereby saving money
and getting better flavour.
23
Olives in the gown
Ingredients 24 large green olives, 24 peeled
almonds,12 rashers of bacon,8 slices Edam,1
teaspoon ground thyme,8 leaves of lettuce
Wash the olives, let them drip off stone them
with a Morella cherry stoner. Put an almond into
each olive. Cut every rasher of the bacon in two
halves lengthwise. Place them next to one another
on the counter. Cut every slice of cheese in
three parts length wise. Put them on top of the
bacon. Sprinkle the cheese with the thyme
lightly. Put the olives on the top and wrap them
up. Put a kitchen foil on the grid in the oven
or put baking paper on a baking tray. Place the
wraps on it, loose ends on the sheet. Leave it
for 6 minutes in a preheated oven at 240 C. Wash
the lettuce, dry the leaves, and lay them on a
serving dish. Place the olives on top of them.
Serve immediately.
24
PENNE WITH PEPERONCINO AND OLIVES
INGREDIENTS - 40 decagramme of penne pasta - 2
paprika (one red, one yellow) - spoon of cut
parsley - 20-24 green olives without stones - 1-2
cloves of garlic - 4 spoons of oil - 1-2
peperoncino - salt
On two spoons of oil fry clove of garlic,
peperoncino and sliced paprika. Into a vase pour
rest of oil, drop halved olives, parsley and
fried paprika (without garlic and peperoncino).
Mix with pasta boiled al dente and instantly
serve.
25
CABBAGE SALAD

• Ingredients
• - 2 oranges
• - Walnuts- 1 garlic clove
• Cabbage
• - Paprika
• - Cumin
• - Olive oil
• - Salt
•  

1.   Wash and cut the cabbage. Peel the oranges
and cut them into pieces. Chop up some walnuts.
2.   Dressing is made by chopping the garlic
first with salt and a bit of cumin grains. Add
two spoons of olive oil and one of paprika. Mix
all the ingredients and add the dressing. Move
before serving.
26
Roast pork with bread dumplings and cabbage
Ingredients  For the roast800g roast pork meat
on a bone, caraway, salt, 25g plain flourFor
cabbage500g sauerkraut in brine, caraway,
salt, 60g drippings, 1 onion, sugar, 1
teaspoon plain flour For bread dumplingsa
pinch of salt, 1 egg yolk,2 - 3 dl water,1
packet baking powder, 2 bread rolls,500 g plain
flour
Clean the roast meat, cut off the bones, season
and add caraway. Put the bones into the roasting
pan with the meat on top. Put the roasting pan
into a hot oven. Roast until well done basting it
constantly. Fold the flour in the gravy, sauté it
until golden brown. Pour some water in. Cook it
thoroughly, and then strain the gravy. Slice the
meat ready to serve. Chop the sauerkraut
finely. Stir fry a half of the onion in a half of
the drippings. Add the sauerkraut and steam it
until soft, then prepare roux. Stir fry the other
half of the onion in the rest of the drippings
and flour it. Thicken the cabbage with the roux,
and then flavour it with sugar, salt and crushed
caraway. Pour the gravy on the slices of meat and
serve with sauerkraut and bread dumpling. How
to prepare a bread dumpling Fold the flour,
salt, baking powder, yolk and water together.
Knead until smooth. Dice the bread rolls, and
then fold them into the dough. Make two rolls
from the dough and put them into boiling salted
water. Simmer for 20 minutes (l0 minutes each
side). Slice them with a thread or a knife. Put
the slices into a serving dish (platter) and
cover it with a folded dishcloth to prevent them
from getting cold and to take away excess
dampness.
27
SAUERKRAUT WITH PLUMS
INGREDIENTS - 1 kilogramme of sauerkraut - 2
sliced onions 2 bay laurels - 20 decagramme of
dried Californian plums without stones - few
seeds of allspice - sugar and salt
Fresh sauerkraut shred before boiling.
All components drop into a big saucepan, add
glass of water and braise under cover, until the
sauerkraut is soft. Sometimes stir, if needed,
add some water. Season with salt and sugar.
28
ESCALLOPE PINEAPPLE

• Ingredients
• 1 1/2 cups sugar
• 1/2 pound butter
• 2 eggs
• 1/2 cup milk
• 5 slices bread, cubed
• 2 1/4 cups pineapple chunks in juice

  Cream sugar and butter. Add eggs, milk, bread
cubes and pineapple chunks with juice. Toss
together. Bake one hour at 350F in one large
oblong flat pan or two small square ones. Can be
doubled easily. May be served with ham or as a
dessert.
29
Pineapple with meringue
Ingredients 1 pineapple,100 ml white rum,200
g almonds,200 g sugar,1 tablespoon lemon
juice,a pinch of cinnamon,1 egg white,120 g
sugar,raspberries for decoration
Peel the pineapple, remove the rough centre,
slice it and drizzle it with rum. Roast the
almonds. Caramelise sugar with a teaspoon of
lemon juice and cinnamon until golden brown. Fold
in the almonds. Lay it out on a greased baking
tray and leave it to cool down. Put the caramel
into a plastic bag and cash it with a rolling
pin. Preheat the oven at 150 C. Whisk the egg
white with lemon juice. Gradually add the sugar
and fold in almonds with caramel. Whisk until the
mixture forms soft peaks. Put the slices of
pineapple on the baking tray scoop the mixture
on the top of each slice. Bake it for about 20
minutes until golden brown. Decorate with almonds
and raspberries.
30
GRILLED PINEAPPLE
INGREDIENTS - 1 pineapple
Peel pineapple, leave only plume. Cut
eyes from the flesh. All pineapple stick on a
skewer, and roast until its soft and drip with a
juice. Slice and serve hot.
31
Granny's apple charlotte
Ingredients
6 bread rolls,6 dl milk,1 packet vanilla
sugar,110 g powder sugar,pinch of salt,2
eggs,50 g melted butter,500 g peeled and
deseeded apples,1 teaspoon cinnamon
Slice yesterdays bred rolls, soak in warm milk
and squeeze the excess milk out. Fold in vanilla
and powder sugar, eggs and melted butter. Stir
well. Grate the peeled and deseeded apples, dust
them with cinnamon and powder sugar. Grease an
ovenproof dish and dust it with breadcrumbs. Lay
it with a half of prepared bread rolls, cover
with the apples and top it all up with the other
half of bread rolls. Pour melted butter over the
top and bake in a preheated oven. Dust the
finished charlotte with powder sugar and serve.
32
PAELLA

• Ingredients
• 600 grams rice (short grain)
• Half a chicken in pieces
• 2 artichokes
• 2 medium-sized red peppers
• 2 mature tomatoes
• Black pepper
• Garlic
• Parsley
• A strand of saffron
• Olive oil (one glass, about 1/4 litre)
• 1/2 lemon
• A sprig eacho of rosemary and thyme
• Salt

Fry the chicken in some olive oil. Put the
browned chicken pieces into a pan with 8 glasses
of water, and bring to the boil. Leave simmering
for half an hour. Fry the tomato and garlic in
olive oil in the large paellera (special paella
pan), then add the rice, stir for a minute and
then add the chicken, chicken stock (there should
be 6 glasses), artichokes, red peppers, the juice
of half a lemon, black pepper, parsley, thyme,
rosemary, the saffrón strands (grind them first.
Once all the ingredients are in the paella pan,
turn the heat up to maximum and boil for about 10
minutes. Then lower the heat and leave to simmer
for another 10 minutes. After 20 minutes, the
liquid should have evaporated. Turn off the heat,
and leave to stand for five minutes. If possible
cover while it is standing
33
SAUERKRAUT STEW WITH MEAT

• INGREDIENTS
• - 1 cabbage
• - 1 kilogramme of mince
• - 4 bags of rice
• - 2 eggs
• - 3 cloves of garlic
• salt
• pepper

 Washed and minced sauerkraut boil with allspice
and bay laurels. Washed meet and mushrooms fry on
lard, cut and braise. Cut into cube bacon after
frying add to cut sausage, and fry a bit more.
When meet is soft, add it to bacon and
sausage. All of that mix with
boiled sauerkraut. Add mustard, tomato purée,
salt, pepper and paprika. Braise on small fire,
without covering pot. At the end add half of
glass of wine. Prepare few days before serving.
34
Potato pancakes
INGREDIENTS
1 kg potatoes,2 eggs,3 heaped tablespoons plain
flour,1 tablespoon salt,1 tablespoon
marjoram,5 cloves of garlic (can be less),oil
for frying

• Peel the potatoes and grate them finely.
  Fold in the eggs, salt, all the seasoning, flour
  and crushed garlic. Mix it well. Dough should be
  easily spread able. Scoop some of the dough onto
  a hot greased frying pan and spread evenly. As
  soon as the potato pancake changes its colour,
  flip it over and fry the other side. If you like
  your potato pancakes crisp, fry them quickly on
  high heat in a thicker layer of oil. To reduce
  the excess oil, put the finished potato pancake
  on a paper towel.

35
GAZPACHO ANDALUZ
Ingredients - 1 Kilo tomatoes (preferable plum
tomatoes) - 1/2 small onion (60 grams) - 1
small green pepper - 1 small cucumber (the small
chubby Spanish type) - 1 small cup of olive
oil - 2 desert spoons of vinager - 200 grams of
bread from the day before, soaked in water
Put the tomatoes, onion, pepper, cucumber,
vinager, oil and bread into a liquidizer. If you
want to dilute it, add a glass of water. Tip if
you want to go for a tangy garlic taste, add a
small amount of fresh garlic to the mixture
before liquidizing. Put the mixture into a bowl,
add salt and pepper and leave the gazpacho to
chill for at least an hour. If you want to eat it
straight away, you can put some ice cubes in to
cool it down. Gazpacho is a Summer dish which is
meant to hydrate and cool down your body. Serve
the gazpacho en soup bowls, with the portions of
diced tomatoes, pepper, cucumber, onion, croutons
etc on the table, so that everyone can add them
to their bowl as they prefer.
36
CABBAGE ROLL
INGREDIENTS - 1 cabbage - 1 kilogramme of
mince - 4 bags of rice - 2 eggs - 3 cloves of
garlic - salt - pepper
Cut out cabbage-stump, and boil cabbage in gently
salted water. Boil rice 5 minutes, mix it with
meat, add crushed garlic, and eggs, then season
until stuffing has good flavour. Lay cabbage on
the ovenproof dish, and put on it stuffing.
Bake 1-1,5h.
37
Strudel
Ingredients The dough
1 pack of hardened fat,450 g plain flour,
1 glass of water (2 dl),tablespoon of
drippings,1 egg, a pinch of salt
The fillingapples, cinnamon, chopped
walnuts, sugar

• Using all ingredients make dough on a rolling
  board. Roll the dough out thinly and spread thin
  roux over it (a table spoon of drippings and some
  plain flour). Roll the lot into a roll and spilt
  it into four pieces. Roll each piece out thinly
  and lay it with sliced apples, cinnamon, chopped
  walnuts and sugar. Roll it all together and bake
  until golden. Powder the finished strudel with
  powder sugar.

38
GRILLED SARDINES
Ingredients   - 12 sardines (serves 4)  - salt  
1. Remove the scales from the sardines and season
with salt (you dont need to remove the heads or
guts) 2. Heat a griddle pan and place the
sardines on it when hot 3. The sardines will
need about 2 mins on each side 4. Serve with a
chunk of white bread
39
PORK CHOP

• INGREDIENTS
• - 50 decagramme of pork loin without bone
• - 1,5 spoon of flour
• - 1-2 eggs
• - 1/4 glass of crumbs
• salt
• pepper

Wash, slice and hit with meat tenderizer pork
loin. Mix flour with pepper, and put them to
a plate. Sprinkle chop with salt, put to the
plate, next soak in crushed eggs, and
crumb, then fry both sides.