HANDS IN THE DOUGH (OUR RECIPES)
ERASMUS+, F.R.A.T.S.
ERASMUS+, F.R.A.T.S.
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At the time of the Corona virus, we couldn't keep in touch from school but we succeeded in different ways from home.One of these was sharing recipes!
Look, try and enjoy!
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Everyone gave his best using the most suitable tools.
So the older boys and girls from Spain wrote some recipes in English while the youngest wrote some ingredients; the school of Daugavpils (Latvia), which was hosting a small number of pupils, experimented some recipes in the school kitchen; the Italian and the Latvian children cooked at home with their parents and the same did the French pupils.
Many languages, much food, great meeting of people!
So the older boys and girls from Spain wrote some recipes in English while the youngest wrote some ingredients; the school of Daugavpils (Latvia), which was hosting a small number of pupils, experimented some recipes in the school kitchen; the Italian and the Latvian children cooked at home with their parents and the same did the French pupils.
Many languages, much food, great meeting of people!
DUMPLINGS
3 cups wheat flour
1 egg;
1 cup water
salt
FILLING
300 g ground pork
1 onion, finely chopped; 1 teaspoon marjoram
1/2 teaspoon pepper; salt to taste
To make filling blend all ingredients well.
Make a stiff dough for dumplings, roll out thinly, cut out rounds 5 cm/2 inches in diameter. Place 1 teaspoon filling in center of dough, fold over and seal edges well. Drop dumplings into boiling, salted water and cook for 10-15 minutes. When dumplings are done, remove with slotted spoon into a bowl and cover with sour cream. Serve hot.
3 cups wheat flour
1 egg;
1 cup water
salt
FILLING
300 g ground pork
1 onion, finely chopped; 1 teaspoon marjoram
1/2 teaspoon pepper; salt to taste
To make filling blend all ingredients well.
Make a stiff dough for dumplings, roll out thinly, cut out rounds 5 cm/2 inches in diameter. Place 1 teaspoon filling in center of dough, fold over and seal edges well. Drop dumplings into boiling, salted water and cook for 10-15 minutes. When dumplings are done, remove with slotted spoon into a bowl and cover with sour cream. Serve hot.
VIRTINIAI
3 puodeliai kviečių miltų
1 kiaušinis
1 puodelis vandens
druskos
ĮDARAS
300 g maltos kiaulienos
1 svogūnas, smulkiai supjaustytas; 1 šaukštelio mairūno
1/2 šaukštelio pipirų; druska pagal skonį
Gerai sumaišyti visus ingredientus.
Pagaminkite tešlą, plonai iškočiokite, suformuokite 5 cm skersmens apskritimus. Į tešlos centrą įdėkite 1 arbatinį šaukštelį įdaro, užlenkite ir gerai užspauskite kraštus. Koldūnus sudėkite į pasūdytą vandenį ir virkite 10–15 minučių. Koldūnams išvirus, su kiaurasamčiu išimkite į dubenį. Patiekite karštą.
3 puodeliai kviečių miltų
1 kiaušinis
1 puodelis vandens
druskos
ĮDARAS
300 g maltos kiaulienos
1 svogūnas, smulkiai supjaustytas; 1 šaukštelio mairūno
1/2 šaukštelio pipirų; druska pagal skonį
Gerai sumaišyti visus ingredientus.
Pagaminkite tešlą, plonai iškočiokite, suformuokite 5 cm skersmens apskritimus. Į tešlos centrą įdėkite 1 arbatinį šaukštelį įdaro, užlenkite ir gerai užspauskite kraštus. Koldūnus sudėkite į pasūdytą vandenį ir virkite 10–15 minučių. Koldūnams išvirus, su kiaurasamčiu išimkite į dubenį. Patiekite karštą.
COTTAGE CHEESE DUMPLINGS
400 g (1 1/2 cups) dry cottage cheese
1 cup flour
2 eggs, beaten
100 g (6 tablespoons) butter
100 g (6 tablespoons) sour cream
salt to taste
Blend eggs into cottage cheese, add flour, salt and mix well. Knead into a pliable dough. Shape dough into finger thick rolls, 7 cm. long pieces. Bake in preheated oven at 120C, until rolls are lightly browned. Melt butter in frying pan, add sour cream and salt. Heat on low flame until a smooth sauce is blended.
Serve hot dumplings covered with butter-sour cream sauce.
400 g (1 1/2 cups) dry cottage cheese
1 cup flour
2 eggs, beaten
100 g (6 tablespoons) butter
100 g (6 tablespoons) sour cream
salt to taste
Blend eggs into cottage cheese, add flour, salt and mix well. Knead into a pliable dough. Shape dough into finger thick rolls, 7 cm. long pieces. Bake in preheated oven at 120C, until rolls are lightly browned. Melt butter in frying pan, add sour cream and salt. Heat on low flame until a smooth sauce is blended.
Serve hot dumplings covered with butter-sour cream sauce.
KEPTI VARŠKĖČIAI
400 g (1 1/2 puodelio) varškės
1 puodelio miltų
2 kiaušiniai
100 g (6 šaukštai) sviesto
100 g (6 šaukštai) grietinės
druska pagal skonį
Kiaušinius įmušti į varškę, suberkite miltus, druską ir gerai išmaišykite. Minkyti į minkštą tešlą. Formuokite tešlą į piršto storio ritinius, 7 cm pločio gabalėlius. Kepkite įkaitintoje orkaitėje 120C, kol varškėčiai lengvai paruduos. Keptuvėje ištirpinkite sviestą, įpilkite grietinės ir druskos. Kaitinkite ant silpnos liepsnos, kol padažas sutirštės.
Patiekite karštus varškėčius, padengtus sviesto-grietinės padažu.
400 g (1 1/2 puodelio) varškės
1 puodelio miltų
2 kiaušiniai
100 g (6 šaukštai) sviesto
100 g (6 šaukštai) grietinės
druska pagal skonį
Kiaušinius įmušti į varškę, suberkite miltus, druską ir gerai išmaišykite. Minkyti į minkštą tešlą. Formuokite tešlą į piršto storio ritinius, 7 cm pločio gabalėlius. Kepkite įkaitintoje orkaitėje 120C, kol varškėčiai lengvai paruduos. Keptuvėje ištirpinkite sviestą, įpilkite grietinės ir druskos. Kaitinkite ant silpnos liepsnos, kol padažas sutirštės.
Patiekite karštus varškėčius, padengtus sviesto-grietinės padažu.
ROTOLO DI FRITTATA RIPIENO
Ingredienti: 4 uova, formaggio spalmabile, prosciutto cotto
Sbattere le uova con un po di sale e poi versare in una teglia coperta di carta da forno. Infornare a 180 gradi per 10/15 minuti. Quando è pronta lasciare raffreddare e poi spalmare il formaggio, noi abbiamo usato philadelphia, e mettere sopra il prosciutto cotto. Arrotolare e chiuderlo con una velina e metterlo in frigo. 🍽
Il ripieno, ma anche la frittata, possono essere fatti in molti modi.
Ricetta semplice e senza glutine
Ingredienti: 4 uova, formaggio spalmabile, prosciutto cotto
Sbattere le uova con un po di sale e poi versare in una teglia coperta di carta da forno. Infornare a 180 gradi per 10/15 minuti. Quando è pronta lasciare raffreddare e poi spalmare il formaggio, noi abbiamo usato philadelphia, e mettere sopra il prosciutto cotto. Arrotolare e chiuderlo con una velina e metterlo in frigo. 🍽
Il ripieno, ma anche la frittata, possono essere fatti in molti modi.
Ricetta semplice e senza glutine
ROLL OF STUFFED OMELET
Ingredients: 4 eggs, spreadable cheese, cooked ham
Beat the eggs with a little salt and then pour into a baking sheet covered with parchment paper. Bake at 180 degrees for 10/15 minutes. When it is ready let cool and then spread the cheese, we used Philadelphia, and put the cooked ham on top. Roll it up and close it with a tissue paper and put it in the fridge.
The stuffing, but also the omelette, can be done in many ways.
Simple and gluten-free recipe
Ingredients: 4 eggs, spreadable cheese, cooked ham
Beat the eggs with a little salt and then pour into a baking sheet covered with parchment paper. Bake at 180 degrees for 10/15 minutes. When it is ready let cool and then spread the cheese, we used Philadelphia, and put the cooked ham on top. Roll it up and close it with a tissue paper and put it in the fridge.
The stuffing, but also the omelette, can be done in many ways.
Simple and gluten-free recipe