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To make pasta with sardines, first clean the wild fennel by removing the toughest parts of the stems 1. Bring 3 liters of water to the boil in a saucepan, then add the fennel and boil for 3-4 minutes if tender, or 10-12 minutes if late; 2.Drain the fennel and keep the cooking water aside; 3.Transfer the fennel into a colander and squeeze to remove excess water 4. Add the liquid obtained to the cooking water set aside; 5.Pour the breadcrumbs into a pan , add salt and toast until it becomes dry and crunchy.

School: Country: Teacher: Class:

Leonardo Sciascia Primary School of Caltanissetta Sicily, Italy Sabrina Verde 1º CDS

Parchment

1. Sugar and vanilla sugar should be mixed with milk, boiled and removed from heat to cool. Mix the eggs and mix them with cooled milk, grate the lemon zest and add a few drops of rose liqueur. 2. Melt the sugar (200 grams) until it caramelizes (be careful not to burn it). Carefully spread it on the sides of the container in which the rosata is baked and let it cool. 3. Pour the mixture into a container with caramel, and place the same container in a larger pan with water (water bath). Bake the rozata in a preheated oven for 45 minutes at 150 degrees. 4. Separate the well-cooled rosata from the wall of the pan in which it was baked, place a plate on the pan, press and turn. Finally, sprinkle with a few more drops of liqueur.

School: Elementary School Ivan Gundulic Country: Croatia Teacher: Tonka Brailo Class: 1. d

ANKARA PAN

İngredients: 150 g minced meat 2 cups barley vermicelli 1 teaspoon of oil Depending on the amount of 1-2 peppers 2 small tomatoes 1 onion 1 tablespoon tomato paste 1 clove of garlic 3.5 glasses of water a pinch of cumin A pinch of cleaner

School: Country: Teacher: Class:

Çamlidere Çok - Programli Anadolu Lisesi Ankara, Turkey Kübra Altinbas Class 11

How to do; 1) Dice your onions and squeeze some of the water. Add your crushed and minced garlic clove. 2) Mix together both meats and add your onion and garlic mixture. 3) Add pepper paste, chili flakes, black pepper, cumin and salt. Knead the meat. 4) Add some oil and chopped parsley. After mixing, wrap with plastic film and rest for 3 hours in the fridge. 5) Get ready the barbecue. 6) Soak chopsticks in water for 10 minutes. Then, stick some meat around it. 7) Grill your kebabs 5 minutes each. 8) Serve your kebabs with some onion salad and 'acılı ezme'.

Çamlidere Çok - Programli Anadolu Lisesi Ankara, Turkey Ismail Sarikaya Class 9

Add the previous preparation to the flour and knead very well until obtaining a dough that can be tended. Let it rest for 10 minutes. Tent the rubbers with the thickness of 1 finger in strips, and cut with a bobbin or a cutting tool. Prick with a fork, brush with beaten eggs and sprinkle with sugar and cinnamon. Place the rubbers on a tray previously greased with olive oil. Bake in a hot oven for about 30 minutes or until golden.

Afonso de Paiva School Cluster Castelo Branco, Portugal Carla Nunes Class AP3A

eTwinning Project "Play, read, eat, create, be grateful, repeat…"

Antique paper texture

Ingredients

1 kg beef shank 2 tablespoons lard or 4 tablespoons olive oil 3 medium onions 4 garlic cloves 1 tablespoon tomato concentrate 50 ml grape molasses 1 bunch of fresh parsley (leaves only) salt and pepper ½ teaspoon ground cloves ½ teaspoon nutmeg 1 teaspoon cinnamon 3 – 4 pitted prunes 150 ml quality red wine 500 g ziti pasta and hard sheep cheese

School: Dječji dom Maslina Country: Croatia Teacher: Tonka Brailo Class: from 6. to 18. age

Lamp on spit Ingredients: 10kilos lamp; 120g salt; 11g pepper; 5sprigs oregano; 50g olive oil Let’s get cooking: Place the lamb onto your working surface. Pass the rotisserie skewer through the back of the lamb, along the spine, until it reaches the skull’s base. Lower the head 90ο and pass the skewer through the center of the skull, under the eyes. With a stainless-steel wire, prick the lamb on 3-4 spots (hip, rack, neck) so that the skewer will be stabilized onto the spine of the lamb. Pass the wire through the inner side of the lamb and tie it tightly on the outer side of the lamb. Tightly tie the legs, neck and hands onto the skewer. Pass the wire through the tendons and then tie them onto the skewer. Season the whole lamb on the inside with salt and pepper. Spread the lamb on the outside with a little olive oil so that the remaining salt and the pepper sticks on. Make sure to place most of the charcoal under the legs and the back of the lamb.

2nd Primary School of Agios Nikolaos Crete, Greece Anastasia Gkika (6th grade); Athanasaki Rena (1st grade); Petanidou Anastasia (6th grade); Pagalou Paraskevi (English Teacher); Kakambakou Anthi (Integration Class)

Tarator soup In a large bowl combine diced cucumber, garlic, dill, oil, salt, and black pepper. Stir in yogurt and mix everything. Add cold water and mix well, making sure the soup is lump-free and creamy. Taste and add more salt if needed. Top with chopped walnuts and more fresh dill for garnish.

To assemble Use a spoon to help you add the filling to the vegetables. Fill them ¾ of the way because the rice will expand while cooking. Add any of the leftover filling over the potatoes to add even more flavor. Add the 200 ml of water to the pan and drizzle with olive oil. Cover with aluminum foil and bake for 60 minutes. Remove foil and bake for another 10-20 minutes, until most of the liquid has evaporated and the stuffed vegetables are cooked and golden. To serve, drizzle with some extra virgin olive oil,&nbsp;add a few mint leaves and enjoy!

7th Primary School of Thebes Greece Irene Matsaggoura, Ειρήνη Ματσαγγούρα D class

Spaghetti with meat sauce from Bologna in Italy

pasta carrot onion celery tomato lean minced meat extra virgin olive oil salt milk parmesan or pecorino cheese

For the potatoes Place a pan over high heat and let it get very hot. Wash and scrub the baby potatoes but leave the skin on since it adds a lot of flavor. Cut them in to wedges. Add 2 tablespoons of olive oil to the pan and add the potatoes. Season with salt and pepper and sauté for 4-5 minutes, just until golden. You don’t want to cook them through since they will cook further in the oven. Spread them in a baking dish and set aside.

For the vegetables Slice off the top of 3 onions. Scoop out most of the inner layers leaving about 3-4 outer layers intact, creating a sturdy shell. Place them in the baking dish with the baby potatoes. Finely chop all of the inner layers you removed. Put them in a bowl and set aside until needed. Slice off the bottom side of the tomatoes with a sharp knife, cutting about ½ - 1 mm from the edge. This way they can hold more of the filling. Carefully scoop out the flesh, making sure you do not rip the outer shell. Put the flesh in a separate bowl and set aside until needed. Place the tomato shells in the baking dish stem side down, arranging them nicely in the dish. Mash the tomato flesh in the bowl with your hands and set aside until needed. Slice the tops off of the bell peppers, cutting about ½ - 1 mm under the stem and just a little off the bottom to help them stand better. Remove any flesh and seeds and arrange them nicely in the baking dish among the rest of the vegetables and potatoes.

9. Meanwhile, bring the fennel cooking water to the boil; if that&amp;#39;s not enough, you can dilute it with more water. Bring salt to the boil and cook the spaghetti for the indicated time, then drain them in the saucepan with the sauce. 10. Complete the dish with the crunchy breadcrumbs and serve your pasta with sardines immediately!

- 500&nbsp;g&nbsp;baby potatoes - 2&nbsp;tablespoon(s)&nbsp;olive oil - salt - pepper

For the vegetables - 3&nbsp;onions - 6&nbsp;tomatoes - 3&nbsp;green bell peppers

For the filling - 4&nbsp;tablespoon(s)&nbsp;olive oil - 350&nbsp;g&nbsp;round grain rice - 400&nbsp;ml&nbsp;water - 1&nbsp;vegetable bouillon cube - 2&nbsp;clove(s) of&nbsp;garlic - 1&nbsp;tablespoon(s)&nbsp;tomato paste - 1&nbsp;zucchini - 1&nbsp;carrot - 1&nbsp;tablespoon(s)&nbsp;granulated sugar - salt - pepper - 1&nbsp;bunch&nbsp;parsley - 1&nbsp;bunch&nbsp;mint - 1/3&nbsp;bunch&nbsp;dill

To assemble - 2&nbsp;tablespoon(s)&nbsp;olive oil - 200&nbsp;ml&nbsp;water To serve - olive oil - mint leaves

Kömbe Pastry opened with a rolling pin, flour, salt, water are kneaded, rolled out with a rolling pin, placed on the tray, after 2-3 layers are made, put into the mixture of cheese and parsley. The dough is opened again, the dough is covered, the last square is cut and shaped, a little oil is applied on it, baked in the oven. Bon appetit!

Florya Murat Kölük Primary School Istanbul, Turkey Serpil akkol 1B

Bulgarian Banitsa 1 package phyllo dough 400 g. 3/4 pound feta cheese 350 g. 7 eggs. 1 cup plain yogurt 250 g. ½ cup water. 4 tablespoons butter melted or avocado oil. ½ teaspoon baking soda.

Heat the lard or olive oil in a pan, add the chopped onion and cook until the onion is translucent – it mustn’t brown. Then add the finely chopped garlic, meat cut into cubes and cook just a little, to seal the meat. Add the prunes, salt and pepper. Cover and cook over low heat. The meat will release its juices. Once the juices have evaporated, add the tomato concentrate diluted with 50 ml water. Add the grape molasses, stir and keep cooking over low heat. When the meat is cooked halfway through, add the wine, parsley and spices (cloves, nutmeg and cinnamon) and keep cooking covered over low heat for 2 h. Cook the pasta in boiling salted water until the paste reaches the texture you desire. Strain it, leaving just a little bit of the cooking water so that the pasta can be easily combined with the sauce. Serve sprinkled with grated local dry sheep cheese. &nbsp;

Ingredients 6 eggs 500 ml milk 6 tablespoons sugar grated zest of 1 lemon ½ tablespoon rose liqueur Caramel:&nbsp; 200 g sugar

Ingredients: 300 grams minced lamb meat 350 grams minced beef 2 onions 1 clove garlic 1 tablespoon spicy pepper paste 1 teaspoon chili flakes 1 teaspoon cumin 2-3 tablespoons oil Half bunch of parsley Black pepper Salt

How to do; 1) Dice your onions and squeeze some of the water. Add your crushed and minced garlic clove. 2) Mix together both meats and add your onion and garlic mixture. 3) Add pepper paste, chili flakes, black pepper, cumin and salt. Knead the meat. 4) Add some oil and chopped parsley. After mixing, wrap with plastic film and rest for 3 hours in the fridge. 5) Get ready the barbecue. 6) Soak chopsticks in water for 10 minutes. Then, stick some meat around it. 7) Grill your kebabs 5 minutes each. 8) Serve your kebabs with some onion salad and 'acılı ezme'.

Wild fennel 150 g Water 3 l Breadcrumbs 150 g Extra virgin olive oil 40 g Spaghetti 400 g Sardines (to be cleaned) 300g Onion 100 g Garlic to taste Raisins 25 g Pine nuts 20 g Dried chilli to taste Extra virgin olive oil q.s. Salt up to taste

TRADITIONAL MEAT RAGOUT PASTA (“DIRTY” MACARONI)

The dish made of paste and meat sauce was called Sporchi Macaroni because of the way it used to be served. Namely, after the meat sauce had been eaten, the last guest were served only the paste with the remaining sauce with no meat - the stained, or sporchi macaroni. The dish Sporchi Macaroni consists of meat sauce with macaroni or flour paste made in the form of tubes (called makaruli in the Dubrovnik dialect), being the basis of the menus for the Dubrovnik carnival and festivities. The Sporchi Macaroni recipe reveals a direct influence of the Italian cuisine, and bears a resemblance to the so called ragu di carne.

Christmas Cookies&nbsp; INGREDIENTS: 200 grams of butter 250 grams of flour 5 grams of baking powder 100 grams of powdered sugar 2 large egg yolks

STEPS: 1. Preheat the oven to 175°C-180°C. Grease some baking trays with butter or line them with parchment paper. 2.&nbsp;Cut the butter into small pieces. 3. Sift the flour and baking powder into a large bowl. Add the sugar, a pinch of salt, the egg yolks and the butter and mix with a wooden spoon or with a hand mixer or with cold hands, for a while, until they become a tight dough (do not mix for a long time). 4. Wrap the dough in cling film and let it rest for 30 minutes in the fridge. 5. Sprinkle the work surface with a little flour and roll out the dough until it is 5 mm thick. Cut into various shapes, with the cookie cutters, and place them on the baking sheet. Alternatively, we can make balls with the dough and gently press them down to make simple round cookies.

Experimental Primary School of Herakleion Crete, Greece Maria Arvanitaki - Anastasia Bourneli 2nd Grade- 3rd Grade -8th

For the filling Place a pan over high heat and add 4 tablespoons olive oil. Add your chopped onion and sauté. Thinly slice the garlic and add it to the pan. Sauté. Add 1 tablespoon of granulated sugar. Mix and sauté until the vegetables caramelize nicely. Add a generous amount of salt and freshly ground pepper, since you will be adding the rice also and it needs a good amount of seasoning. Add the rice and sauté for 3-4 minutes, until it turns light golden. Sautéing the rice “seals” it, so it doesn’t let it get mushy when cooking. Add the tomato paste and sauté. Add the 400 ml of water and the reserved tomato flesh. Let it simmer for 5 minutes. Stir and remove from heat. The rest of the cooking will take place in the oven. Finely chop the parsley, dill and mint leaves and add them to the pan. Stir. Drizzle vegetables in pan with a generous amount of olive oil, both inside and out and season with salt and pepper.

1 kg of almond kernels 1 kg of sugar 1 teaspoon cinnamon 8 egg whites Whip the egg whites until stiff and gradually mix in the sugar and cinnamon until you get a stiff dough. Add the almond cut into very fine slivers and mix well. Spoon into trays lined with greased parchment paper and dusted with flour. They go to the oven very weak to bake.

https://www.cm-santarem.pt/descobrir-santarem/gastronomia/item/1095-arrepiados-de-almoster-docaria

Fontainhas School, Agrupamento de Escolas Alexandre Herculano Santarém, Portugal Risoleta Montez Class 07.T2

6. Prepare a couple of bowls with water and ice that you will need to remove the blood from the fish during the cleaning phases. Cut off the head , the dorsal and ventral fins, gradually placing the sardines in one of the bowls with water and ice. 7. Open the sardines like a book, remove the bone and rinse them in the second bowl with water and ice. Drain the cleaned sardines, then pat well to dry them. Finally chop them coarsely by dividing each into 3 pieces. 8. You are ready to cook the sauce: finely chop the onions, then fry the minced garlic in a pan with the oil, keeping aside the oil from the preserve; also add a drop of their oil and the chilli pepper. After a few minutes, pour a little water and the pine nuts. Also add the raisins and fennel. Mix well, then add the sardines.

Colorful Truffles INGREDIENTS: 1/2 cup powdered sugar 1 packet of crushed cookies 1 1/2 tbsp. cocoa (unsweetened) 1/4 cup melted butter Colorful pastry truffle Paper for truffles

STEPS: 1. Mix the crushed cookies, icing sugar and cocoa in a bowl. 2. Slowly add the butter to the solid ingredients, until the mixture forms into balls. 3. Form into balls, dip them in the colorful pastry truffle, so that they are coated on their entire surface, and place them on the papers. 4. Put the truffles in the fridge for 15-20' before serving. cookies.

Put extra virgin oil, chopped clean vegetables in a casserole.Mix them and add lean minced meat with a little bit of salt.Cook turning often for 5 minutes than add a little bit of milk to tenderize the meat.After dried milk add tomato.In other casserole put water and salt.When the water boils add the pasta.At the end cooked the pasta, in the first casserole mix the gravy and the pasta. Serve it in a dish,sprinkling over the cheese. ENJOY YOUR MEAL!!!

How to do, Put the meat in the pot, put enough water to cover it and put it on the stove. Let's cook it until the water is gone, let's add some salt. Let's put the onion and pepper in the pan. Let's fry it with 2 tablespoons of oil. Let's not fry it. Let's add the garlic. Let's cook. Let's bring it to a boil. Let's put the remaining oil in the rice pot and add the noodles. Let's fry it until it turns color. Then add the tomato mixture and turn it a couple of times and add the salt. When it starts to boil, let's cook it until the water is gone. Enjoy your meal.

1.25 cl brandy 1.25 cl white wine or jeropiga 200 g white sugar 2.5 cl olive oil 750 g self-rising wheat flour 1 pinch salt cinnamon to sprinkle white sugar for sprinkling beaten egg to brush the surface Preheat the oven to 180º. Mix the wine with the oil, sugar and brandy in a bowl. In another bowl put the flour and a pinch of salt and open a hole.

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