Sustainable recipes - etwinning project 2021-22

Stars pattern

Radial orange

Ingredients : egg baked potato pepper salt butter

method: break the egg in a bowl Beat the egg Melt the butter in the skillet. Cook with salt and pepper. Add the potato Fold the omelet in 2 Serve on the plate.

Purple geometrical pattern

French Toast Omelette Sandwich

INGREDIENTS: Sandwich bread. 3 large eggs. Some gauda cheese. Some oil to prevent the egg from sticking to the pan. Salt. Black pepper.

Directions 1. In a small mixing bowl, mix the eggs, salt, and black pepper. 2. Heat a medium-size pan with a tablespoon of oil. 3. Spread an even layer of oil on one side of the bread. 4. Pour the beaten egg over the pan. Immediately place the bread slices oiled size up and cook on medium heat for 1-2 minutes or until the egg is half cooked. 5. Flip the egg and bread and add two slices of cheese. 6. Fold the egg sides on the piece of bread. Fold the slice of bread over the second slice of bread. 7. Cook the egg sandwich for 1-2 minutes on each side until the bread is golden brown. 8. Serve warm next to fresh fruit.

Warp red

INGREDIENTS: 500 gr starchy potatoes, peeled, cut into chunks 1 tbsp vegetable oil 1/2 small onion, diced finely 1/2 carrot, diced finely 150 gr ground beef 1/2 tsp salt 1/2 tsp black pepper 1 egg salt and pepper, to taste

COATING: 2 eggs, lightly beaten 1/2 cup all-purpose flour (60 gr) 2 cups panko/breadcrumbs (180 gr)

Pop art green

Green geometrical pattern

Red geometrical pattern

Green zig-zag pattern

Blue geometrical pattern

ingredients: carotts chicken bell pepper butter

1- wash and peel the carotts then cut it in slices. 2- wash the bell pepper then cut it in slices. 3- heat the wok with butter. 4- put the slices of chicken, carotts and bell pepper in the wok. 5- toss during the cooking. Let's cook during 20 minutes.

Pop art red

Flash yellow

INGREDIENTS: Dough for double-crust pie 1/3 cup sugar 1/3 cup packed brown sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon

1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced peeled tart apples 1 tablespoon lemon juice 1 tablespoon butter 1 large egg white

Directions 1. Preheat oven to 375°. On a lightly floured surface, roll half of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. In a small bowl, combine sugars, flour and spices. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Add filling; dot with butter. 2. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. If desired, sprinkle with turbinado sugar and ground cinnamon. Cover edge loosely with foil. 3. Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack. If desired, serve with ice cream and caramel sauce.

Watercolor texture 1

french pudding

ingredients chocolate chips 6 eggs 1l milk 2 packets of vanilla sugar 1 staid bread

Le déroulement

1. Cut the bread into the bowl. 2. Break the eggs on the bread. 3. Pour the sugar. 4. Pour the milk 5. Mix all together. 6. Pour the chocolate chips. 7. Pour the batter into a baking dish. 8. Bake at 180 degrees for 1 hour.

INGREDIENTS: 4&nbsp;large&nbsp;eggs 2/3&nbsp;cup&nbsp;milk 2&nbsp;teaspoons&nbsp;cinnamon 8&nbsp;thick slices&nbsp;2-day-old&nbsp;bread&nbsp;(better if slightly stale) Butter&nbsp;(can sub vegetable oil)Maple syru

Directions 1. Make the egg mixture: In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir in the orange zest and/or triple sec if using. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using. 2. Soak the bread slices in egg mixture: Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it. 3. Fry the French toast: Melt some butter in a large skillet over medium high heat. Shake off the excess egg mixture from the bread and place the bread slices onto the hot skillet. Fry the French toast until browned on one side, then flip and brown the other side. 4. Serve: Serve the French toast hot with butter, maple syrup, and/or fresh berries.

Nutella French Toast Rolls with Cinnamon Sugar

INGREDIENTS: 10 slices white bread&nbsp; 10 teaspoons nutella&nbsp; 1 large egg&nbsp; 1 ½ tablespoons milk&nbsp; ½ cup sugar&nbsp; 1 tablespoon ground cinnamon&nbsp; Butter, for frying

Directions 1. Roll each slice of bread with a rolling pin. Spread each slice of flattened bread with one teaspoon of nutella, spreading on one side of the bread to the length of the bread. Roll the bread up tightly, sealing shut with a dab of nutella. 2. In a bowl, whisk the egg and milk until combined. 3. In a shallow dish, combine the sugar and cinnamon and mix well. 4. Heat some butter in a skillet. Dip each roll in the egg mixture until coated, then placing in the hot skillet. Lightly fry until golden brown all over, then roll in the cinnamon sugar mixture. Serve immediately.

Orange geometrical pattern

Half tone red

Watercolor texture 2

ingredients - tomatoes - sausage meat - olive oil - pepper - salt - thyme

cut the top of the tomatoes remove the tomatoe's flesh with a spoon take a ball of meat and put it inside the tomatoe put the tomatoes in a baking dish and season with salt, pepper, thyme and olive oil. bake at 180° for 45 minutes

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INGREDIENTS: ½ pack ready roll short crust pastry 100 grams chicken, lamb or pork - cooked and cut into 1/2 inch dice 1/2 cooked carrot 1 cooked roast potato

50 grams cooked swede 10 grams cooked peas 3 tbsp. of leftover gravy 1 egg

Directions 1. Pre heat your oven to 180degrees centegrade. 2. Use a large mixing bowl, take the cooked carrot and crush it between your fingers into the bowl, repeat with the swede and potato, and stir in the meat, peas and gravy. Stir until evenly mixed. 3. Take the ready rolled pastry and cut out a circle about 25cm across (alternatively you can use a medium sized dinner plate to cut around). Firmly pack the filling along the centre line leaving a 2.5cm margin at the edges. 4. Brush all around the edge of the pastry with the beaten egg. Carefully lift up both sides of the pastry so that they meet at the top, then pinch them together to seal, ensuring there are no gaps. 5. Carefully lift onto a grease proof lined baking tray. Now brush the entire pasty with the egg wash. Bake for 45 minutes until golden. 6. Serve and enjoy.

Directions 1. In a large pot of water, boil the potatoes until they become tender for about 10-15 minutes. 2. While waiting for the potatoes, heat oil in a frying pan over high heat and add the onion and carrot to cook. After the carrot is cooked through, add ground beef and cook until browned and completely cooked. Season with salt and pepper. Set aside. 3. After the potatoes are cooked, remove them from the heat and drain the water completely. Move the pot back to the stove and cook over low heat for a few minutes to remove the remaining moisture. Keep stirring, especially the bottom pot to prevent from burning. Turn off the heat. 4. Mash the potatoes and set aside until they are cool enough to handle, but still warm. 5. Add cooked beef mixture and egg into the mashed potatoes. Remember to discard any liquid left in the frying pan. Add some more salt and pepper to taste. 6. Divide the mixture into 8 and shape them into an oval. You can also divide them into 16 for smaller croquettes. 7. Prepare three shallow dishes and put flour, beaten egg, and breadcrumbs separately. Drop them into flour lightly, then into the beaten egg and breadcrumbs. Set aside. 8. When the oil is heated to 360 F/180°C, carefully drop them in several batches into the oil. Fry for about 3-4 minutes each side or until crispy and golden brown. Transfer to the wire rack or paper towel to drain while it cools. Best serve warm.

Misc texture 1

a rest of pasta milk butter flour cheese

1) Put the rest of pasta in a cooking dish 2) melt the butter in the saucepan. 3) pour flour over the melted butter and mix. 4) pour milk and mix 5) pour the bechamel sauce over the pasta 6) put the cheese on the pasta 7) Bake at 180°C for 15 minutes.

INGREDIENTS: ¼ cup olive oil&nbsp; ¼ cup sliced fresh mushrooms&nbsp; ¼ cup chopped onions&nbsp; ¼ cup chopped green bell peppers&nbsp; 6 eggs&nbsp; ¼ cup milk&nbsp; ¼ cup chopped fresh tomato&nbsp; ¼ cup shredded Cheddar cheese

Directions 1. Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent. 2. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

INGREDIENTS: 4&nbsp;eggs 2&nbsp;slices&nbsp;day-old bread 2&nbsp;tablespoons&nbsp;grated Parmigiano Reggiano Salt Freshly ground black pepper Extra virgin olive oi

Directions 1. Beat the eggs with a pinch of salt and pepper, add milk and a tablespoon of cheese. 2. Meanwhile, heat a few tablespoons of olive oil in a nonstick pan. When it is hot, crumble with your hands the slices of bread over the olive oil and brown the crumbs, being careful not to burn them. 3. If necessary, add another tablespoon of olive oil, wait until the olive oil is hot again and pour in the beaten egg mixture. Cook until the eggs have thickened on the bottom, turn the omelette and let the eggs set on the other side as well. 4. Serve immediately with a good sprinkle of grated Parmigiano Reggiano.

Radial green

Flash red

Watercolor texture 3

peel the potatoes put the peels like a flower in the mold bake the peelings pour the cream with the salt, the pepper the paprika and the herbs bake at 180° for 30 minutes unmold the potatoe peel rose

INGREDIENTS: 1 chicken breast, flattened with a rolling pin ½ tbsp vegetable oil 2 tbsp light mayonnaise 1 tbsp grated pecorino ½ lemon, zested and juiced 1 garlic clove, crushed 2 plain tortilla wraps ½ romaine lettuce, finely sliced 2 carrots, peeled and cut into batons

Directions 1. Place the chicken breast between two pieces of baking paper and use a rolling pin to flatten the chicken to an even 2cm thickness. 2. Heat a frying pan over a medium heat and add the oil. Add the chicken to the pan and fry for 5-10 mins until golden and fully cooked through. Cut into thin slices. For the Caesar dressing, mix the mayonnaise, pecorino, lemon juice and zest and garlic together.&nbsp; 3. Warm the tortilla wraps for 30 secs in the microwave, then fill with the chicken, Caesar dressing, and romaine lettuce. Fold the wraps and serve immediately with carrot batons.&nbsp;

Seasonal food recipes

Radial red

Name

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