Easter Recipes- Erasmus project 

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Erasmus project: More green you live ,more life you give 2020-2022

Serves 4 &#9200; Cooking time: 30 mins

The&nbsp;cassata cake, a&nbsp;typical Sicilian dessert, is able to pay homage to so many of the best ingredients of the island in just one bite.&nbsp;Sweetened ricotta&nbsp;(sheep’s milk, by tradition),&nbsp;sponge cake,&nbsp;marzipan&nbsp;and&nbsp;candied fruit

1.5 kg (3.3 lb) sheep ricotta &nbsp;Sponge cake &nbsp;Marzipan &nbsp;Candied fruit to taste &nbsp;200 g (7.05 oz) of chocolate chips &nbsp;500 g (17.64 oz) sugar &nbsp;350 g (12.35 oz) powdered sugar &nbsp;Lemon juice to taste &nbsp;Apricot jelly to taste

1Litre Süt 1 Su bardağı Şeker 1 Çay Bardağı Pirinç 1 Yemek Kaşığı Nişasta 1 Paket Vanilya 1,5 Su Bardağı Su

Fırında sütlaç tarifi hazırlanışı İlk olarak pirinci yıkayıp, 1,5 su bardağı su ile suyu çekene kadar pişirin. Suyunu çeken pirince şeker ve sütü ilave edin ve yaklaşık 10 dakika kaynatın. Nişastayı az bir su ile kaynayan süte sürekli karıştırarak ilave edin. Sütlacın kıvamı tahinden biraz katı olmalı. 1-2 taşım kaynadıktan sonra vanilya ilave edip, ocağı kapatın. Isıya dayanıklı kaplara koyduğumuz sütlacı, içi su dolu fırın tepsisine koyun. Tepsinin yarısını su ile doldurun. Önceden ısıtılmış 200 derece fırının üst rafında üzeri kızarana kadar pişirin. Fırında Sütlaç servise hazır afiyet olsun.

This book collects some Easter or holiday recipes from school Partner in the Erasmus project "more green you live, more life you give. This is part of our virtual mobility as collaborative work between students

The traditional Mona de Pasqua (Easter monkey?)

Per començar posem tots els ingredients en un bol, els amassem i fem una bola. La deixem reposar de 2 a 4 hores. A continuació fem la forma de rosca gegant, incrustem els ous al voltant Finalment pintem la mona amb ou batut, la decorem i enfornem a 180ºC entre 15 -18 minuts.

To start we put all the ingredients in a bowl, we knead them and make a ball. Then, we let it rest about 2 or 4 hours. After we make the shape of a circle and we put the eggs around. Finally we paint the cake with beaten egg, we decorate it and we bake in a preheated oven (180ºC) for about 15 -18 minutes.

Recipe 1 BULGARIA Recipe 2&nbsp;ITALY Recipe 3&nbsp;ROMANIA Recipe 4&nbsp;SPAIN Recipe 5&nbsp;TURKEY

The traditional Mona de Pasqua has changed into a very different cake

Method Put it in the fridge: Press lightly with your free hand to let the cream settle and put the cassata in the fridge. It must firm for a few hours. Use sugar and lemon: Prepare the glaze: sift the powdered sugar inside a bowl and, still mixing, dilute it with filtered lemon juice. Pay attention to pour the juice a few drops at a time, until the glaze has reached the right density. Prepare the apricot jelly: Dilute the apricot jelly with a little water and melt it, keeping it on very low heat. Take the cassata out of the fridge: Take the cake and flip it onto a flat plate, leaving the cardboard disc. Switch to the frosting: Gently remove the paper and brush the entire surface with a thin layer of diluted jelly, then pour the glaze in the middle: spread it with a spatula, until covering the whole cassata. Decorate the cassata: The decoration with candied fruit should be done before the glaze dries; this way, the glaze itself will act as a glue!

The traditional Mona de Pasqua (Easter monkey?)

1/2 kg of strength flour 25 gr of fresh yeast 100 ml of warm water 3 medium eggs 180 gr of sugar The zest of an orange 80 g of mild olive oil A beaten egg to paint 4-6 boiled eggs Colored sugar and aniseed or colored noodles to decorate

1/2 kg de farina de força 25 gr de llevat fresc 100 ml d'aigua tèbia 3 ous mitjans 180 gr de sucre La ratlladura d'una taronja 80 gr d'oli d'Oliva suau Un ou batut per a pintar 4-6 ous cuits Sucre i anisets de colors o fideus de colors

Method Start with the ricotta: Sift the ricotta cheese and whisk with the sugar to obtain a soft, smooth and frothy cream. Add the diced candied fruit and chocolate chips. Use sponge cake and marzipan: Cut the sponge cake into thin slices. Roll out the marzipan with a rolling pin to a thickness of around 0.2 inches. Assemble the cake: Line a fluted cake tin with parchment paper and cover the bottom with slices of sponge cake (don’t leave any empty spaces!). For the sides, use small rectangles of sponge cake and marzipan. It’s best if they are of the same size and alternating colors. Fill the cake: Sprinkle the sponge cake with the sugar syrup and pour in the ricotta cream. After leveling it, cover the whole surface with slices of sponge cake, then with a disc of parchment paper and finally with a cardboard one.

Preparation of rice pudding in the oven ; First, wash the rice and cook it with 1.5 cups of water until the water is absorbed. Add sugar and milk to the drained rice and boil for about 10 minutes. Add the starch with a little water and the egg yolk and whisk, stirring constantly into the milk. After 1-2 boiling, add vanilla, after the stove. Put it on a baking tray filled with water in heat-resistant containers. Half fill the tray with water. Bake on the top shelf of the preheated 200 degree oven until the top is browned. Baked Rice Pudding is ready bon appetit.

1 liter milk 1 glass of sugar 1 Tea Cup Rice 1 Tables poon Heap Starch 1 packet of vanilla 1.5 Cups of Water

The lamb stew should not be treated harshly by any means, you have to be very careful not to cut the meat too deep so you do not waste its natural succulence, and it must not be cooked quickly at high temperatures, but instead cooked slowly at medium temperatures so it is tasty, succulent and soft to eat.

Marble

Ingrediens: 1:100 grams de farina 2: 100 grams de sucre 3: 2 ous 4: 7 grams de llevadura quimica 5: 1 llimona 6: 25 grams ametlla molta 7: ametlla laminada 8: pollets de coco (per decorar) 9: 50 grams de mantega 10: 125 grams de xocolata per la cobertura

Esperem que us hagi agradat molt la recepta

Una mona és un coc amb vainilla per dins, però per fora està cobert amb ametlla molta i decorat amb ous de xocolata amb plomes de mentida i pollets de plàstic.

Orange polka dot pattern

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Serves 4 ⏰ Cooking time: 2 hours at 160-170 degrees Celsius

1.5-2 kilograms of lamb pulp salt pepper some granulated garlic 2-3 spoons of oil Served with potato salad/green salad (optional)

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3° Circolo Didattico Luigi Pirandello Bagheria (Italy) Scoala Gimnaziala Lucian -Blaga (Romania) Escola Beat Bonaventura Gran - Riudoms (Spain) Binbasi Necatibey Ilkokulu - Istanbul (Turkey)

Ingredients: 1) 1 g of flour 2) 100 g of sugar 3) 2 eggs 4) 7 g of chemical yeast 5) 1 lemon 6) 25 g of ground almonds 7) Sliced almonds 8) Coco chicks (to decorate) 9) 50 g of butter 10) 125 g of chocolate for the covering

A mona is a vanilla cake on the inside, but on the outside it's covered with ground almonds and decorated with chocolate eggs with fake feathers and plastic chicks.

Watercolor texture 3

The tradition states that the godparents give their godchildren the "mona", a special cake.

Berfore, the "mona" was a basic cake with a hard-boiled egg on it and some coloured feathers as decoration. Nowadays they are more sophisticated cakes with complicated chocolate decoration.

This is the traditional "mona de pascua", our Easter cake.

HERE YOU WRITE AN INTRODUCTION Method 1. 2. . 3. 4. 5. 6.

here write the ingredient you need to prepare your sweet

Method 1. You add spices like carrots, basil, garlic with the meat in a bowl, then you leave it in the fridge for 24 hours. 2. The next day, you take it out and put it in the oven for at least 2 hours, after adding a little bit of water.

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CREATED BY ERASMUS + PROJECT TEAM: "MORE GREEN YOU LIVE,MORE LIFE YOU GIVE"

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