Challenge B: Collaborative cook book

Paper texture

Ingredients for 4 people : - 8 slices of traditional Estonian black bread - butter - 1 pack of traditional Baltic sprats (salted and with pepper) - 2 boiled eggs

Recipe : Spread the butter on the slices of the black bread. Place 2 sprat filets on each slice. Decorate with the slices of boiled eggs. It is a traditional Estonian entrée, usually served on the 24th of February - the Independence Day of Estonia. That is why we often decorate the sandwiches with the Estonian flags.

A collaborative book made by : Istituto comprensivo statale padre Pino Puglisi Via Tiziano 9 20090 BUCCINASCO ITALY

Stórutjarnaskóli 641 Húsavík Þingeyjarssveit ICELAND

Pärnu Kuninga Tänava Põhikool Kuninga 29 80014 Pärnu ESTONIA

Ecole élémentaire Benoît Rue Benoit 13 200 Arles FRANCE

Ingredients for 4 peoples

Traditional Icelandic dessert: Skyr (a&nbsp;fresh&nbsp;sour milk cheese) 500 g skyr&nbsp; 400 g wild blueberries&nbsp; 2 dl cream&nbsp;

Recipe : Divide the skyr in to 4 bowls, sprinkle the blue berries on top of the skyr and pour cream in each bowl.

Ingredients for 4 people:

Serves: 2 6 slices white bread (crusts removed) 1 ball (approx. 125g / 4oz) mozzarella (cut in slices then strips) 125 millilitres full fat milk 3 heaped tablespoons plain flour 1 large egg salt pepper olive oil (not extra virgin) for frying

<a href="https://youtu.be/e3cPo3nUbCA">https://youtu.be/e3cPo3nUbCA</a>

Recipe :

Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. Pour the milk into one soup bowl, the flour into another, and beat the egg with salt and pepper in another. Warm the oil in a frying pan over a medium heat. Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side till crisp and gold and remove to kitchen towel. Cut in half and apply to face.

Ingredients for 4 people :

8 slices dark rye-bread&nbsp; 60 g butter&nbsp; 100 g thinly sliced smoked lamb&nbsp; 100 g thinly sliced smoked&nbsp;Arctic char&nbsp; 60 g dried fish&nbsp;

Recipe : Spread butter on the bread and put smoked Arctic char on one slice and smoked lamb on the other slice. The dried fish is also very nice with butter.

INGREDIENTS NECESSARY FOR COOKING THE MENU FOR ALL THE PARTNERS

Ingredients for 388 people (388 : 4 = 97, so we need to multiply by 97 each quantity)

- 8 X 97 = 776 776 slices of traditional Estonian black bread - butter - 1 X 97 = 97 97 packs of traditional Baltic sprats (salted and with pepper) - 2 X 97 = 194 194 boiled eggs

- 388 veal cutlets (about 388 X 100 g = 38 800 g = 38,8 kg) - 2 x 97 = 194 194 eggs - 1 x 97 = 97 97 teaspoon salt - 38,8 kg bread crumbs - 97 x 70 g = 6 790 g = 6,79 kg 6,79 kg clarified butter - 194 tablespoons olive oil (extra-virgin) - 194 sage leaves

- 97 X 500 g = 48 500 g = 48,5 kg 48,5 kg skyr&nbsp;(a&nbsp;fresh&nbsp;sour milk cheese) - 97 X 400 g = 38 800 g = 38,8 kg 38,8 kg wild blueberries&nbsp; - 97 X 2 dl =194dl = 19,4 l 19,4 l cream&nbsp;

Ingredients for 4 people: 2 eggs, 300 gr biscuits 150 gr bitter cocoa (powder) 150 gr sugar 100 gr melted butter a lemon peel Adults only: some drops of your favourite liqueur (Strega is the best!)

<a href="https://www.canva.com/design/DAD4Zdgf7ik/share/preview?token=gSpc9Yn5oMU412HOfNg_zw&amp;role=EDITOR&amp;utm_content=DAD4Zdgf7ik&amp;utm_campaign=designshare&amp;utm_medium=link&amp;utm_source=sharebutton">Recipe</a>: Crack 2 eggs in a bowl. Add cocoa powder and sugar. Melt the butter in a pan (or with the heat of the hands). Pour melted butter in the bowl. Crack the biscuits and add the lemon peel (adults only: some drops of your favourite liqueur). Mix the ingredients. Shape the mixture like a salami. Put the mixture in the fridge (2 hours) or refrigerator (30'-45'). Serve and enjoy!!! (Click on the hyperlink to find the infographic created for the Recipe. Tool: Canva)

Ingredients for 4 people : - 400 ml of unflavoured yoghurt, sour milk or butter milk - 3 tablespoons of kama flour (traditional estonian flour made of mixed cereals and green peas) - 3 table spoons of sugar - dried and fresh fruits - seeds and nuts

Recipe : Mix the yoghurt or sour/butter milk with the sugar and kama flour. Mix carefully. Pour it into the bowls. Decorate with dried or fresh fruits and with seeds or nuts.

Roast lamb with potatoes, gravy and salat

800 g lamb&nbsp; 200 g potatoes 2 dl gravy&nbsp; 2 tomatoes&nbsp; ½ cucumber&nbsp; ½ bell pepper&nbsp; 6-8 leaves lettuce&nbsp;

Recipe : Heat the oven to 165°C. -Put salt and pepper on the meat and fry it in some butter and olive oil in a frying pan for about 1 minute on each side. -Move the meat from the pan to an oven-proof tray and cover it with alominium foil and put it in the oven for 10 minutes. -Put 3 dl. water in the frying-pan and boil it with a cube of lamb-stock. -Thicken the gravy and season it with salt and pepper. ----Boil and peel the potatoes. -Cut the vegetables.

Pink polka dot pattern

Challenge B: a collaborative cook book

Enjoy Maths and Science! (Erasmus project 2020-2022)

Ingredients for 4 peoples :

- 2 whole eggs -2 egg yolk - 200 g of smoked lardons - 20 cl of milk - 200 g of short pastry

- Preheat the oven at 180°C - Spread the dough and make small holes in the dough with a fork - Make whiten small lardons in boil water. - In a salad bowl, beat the whole eggs and the yolks, then add the sour cream and the milk - Put the lardons on the dough and pour the mixture on its - Cook it for 30 minutes

- 0.5 l of milk - a vanilla bean - 60 g of lump sugar (for the caramel) - 110 g of powdered cane sugar - 1 pinch of salt

To make the cream - Boil the milk with the vanilla pod split lengthwise and having previously scraped the pod - let the preparation infuse for 5 minutes, then remove the pod - separate the egg yolks from the whites and beat them with 80 g of sugar - add the hot milk then return to low heat to thicken the mixture, stir constantly with a spoon and without boiling the cream (the cream is ready when the white foam on the surface disappears) To make the islands - In a large saucepan, put 2 l of water to boil. - Beat the egg whites with a pinch of salt and slowly add 30 g of sugar. - Form egg white balls with two tablespoons and cook them on all sides in boiling water. - Count 1 min and drain on absorbent paper.

Black bread sprat sandwiches

- 582 slices of white bread - 97 balls of mozzarella - 12,125 l of milk - 291 tablespoons on flour - 97 large eggs - salt, pepper, olive oil

- 77,6 kg of lamb - 19,4 kg of potatoes - 19,4 l of gravy - 194 tomatoes - 38 and half cucumbers - 38 and half bell peppers - 582-776 leaves of lettuce

- 38 and half l of milk - 97 vanilla beans - 5,82 kg of lump sugar - 10,67 kg of powdered cane sugar - 97 pinches of salt

Ingredients for 4 people: 4 veal cutlets (about 600 g, 1 ½ pounds) 2 eggs 1 teaspoon salt 400 g (about 2 cups) bread crumbs 70 g (5 tablespoons) clarified butter 2 tablespoons olive oil (extra-virgin) 2 sage leaves

Recipe: 1. Lightly beat the eggs with salt in a deep dish 2. Spread out the bread crumbs on a plate 3. Dip each cutlet first in the egg and then cover with bread crumbs, making sure that both sides are well coated 4. In a large frying pan over medium heat, melt the butter and add the olive oil, add sage and then cutlets without crowding. Cook, turning only once, for about 6-8 minutes on each side, until golden brown and crispy. Transfer to a serving plate and serve with a wedge of lemon. The lemon juice add a special zest to the fried meat.

Ingredients for 4 people : - vegetables (6 potatoes, 2 carrots, 1/4 of cabbage, 1 small turnip) - additional vegetables: 4 pickled cucumbers, 4 table spoons of green peas) - 4 slices of liver - 8 table spoons of mayonnaise - 200 g of mushrooms - 150 ml of cream - oil or butter - some salt and pepper

Recipe : Make a stew/casserole of vegetables: first add turnip, then carrots into boiling water; when it starts to look cooked, add potatoes and then in 10 minutes cabbage). Add salt and some pepper. At the same time fry liver on both sides in butter or oil. Season with salt and pepper. Prepare the mushroom sauce: fry the mushrooms on the pan in butter or oil, add cream and salt and pepper and then put it in blender to have a smooth sauce. Serve with mayonnaise and green peas on top.

- 15 potatoes - 800 g of raclette cheese from Savoie - 150 g of ham (or grison meat) - 150 g of dried French sausage - 1 jar of pickles

- Slice the cheese and the cold meats into thin strips (make half-slices for large slices) - Cook the potatoes in steam or water - Simply prepare your table with the raclette, the cold cuts and the cheese - Each guest melts his or her slice of cheese in individual small pans before coating the potatoes or the cold cuts with it

- 195 whole eggs - 195 egg yolk - 19,5 kg smoked lardons - 19,5 l. milk - 19,5 short pastry

- 584 potatoes - 195 carrots - 25 cabbage - 98 small turnip - 389 pickled cucumbers - 389 tablespoons green peas - 389 slices of liver - 778 tablespoons mayonnaise - 19,5 kg. mushrooms - 15 l. cream - oil or butter - salt and pepper

- 195 eggs - 30 kg biscuits - 15 kg bitter cocoa - 15 kg sugar - 98 kg melted butter - 98 lemon (peel)

Name

Safari may block some audio or video from playing automatically and ‘read to me’ will skip these. You can configure this in Safari’s preferences.