FINAL PRODUCT ERASMUS PLUS CWE

Population: around 4 million Capital: Zagreb Požega: a town in Slavonia, eastern part of Croatia. Population: around twenty-five thousand inhabitants

Pasta Tatters - mlinci Ingredients: -350 g flour -Salt -Water &nbsp;1.Prepare a dough from flour and&nbsp;lukewarm salted water. The dough &nbsp;should not be too firm in consistency. Knead well. 2.&nbsp;&nbsp;&nbsp;Divide the dough into 4 – 5 lumps. Roll each one out into a round shape, not too thin. Bake each piece separately over a hot grid in the oven.

Serving: 1. Leave the roasting juice in the roasting pan, remove the fat, place mlinci into the pan, mix and bake briefly. 2. Arrange the turkey and mlinci on a large plate, garnish and serve.

4.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;The dough will be soft. Divide in half. Working with 1 piece of dough at a time and using as little extra flour as possible, roll to 1/4" thickness. Spread with half of the filling. 5.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Flip the sides of the dough in and then roll from the bottom up. Place in a greased loaf pan and let rise for 1 to 1 1/2 hours, covered with greased plastic, until light. Repeat with remaining dough and filling. Heat oven to 350 degrees. Bake 35 minutes. Let cool in pan 10 minutes. Then invert pan onto a wire rack. Cool nut roll on its side.

Turkey with Pasta Tatters - mlinci

Ingredients: -1 turkey &nbsp;-Salt to taste &nbsp;-1 cup water &nbsp;-Oil

Preparation: &nbsp;1.&nbsp;&nbsp;Heat the oven up to 200 degrees. While the oven is heating the wanted temperature to put the grease and salt on turkey. 2.&nbsp;&nbsp;Put turkey in casserole and roast it in heated oven. After 45 minutes, soak the turkey every 15 minutes with gravy.&nbsp;&nbsp; 3.&nbsp;&nbsp;&nbsp;Turkey roasting depends on a turkey weight. The unwritten rule is that every additional kilo takes additional hour of roasting so if a turkey weighs 2,5 kilos, the roasting would last 2,5 hours.

3. Boil the spaghetti al dente in slightly&nbsp;salty water (the sauce is already very savory) and add them to the cheek lard. Cook for a couple of minutes on the fire and transfer everything to a large bowl. At this point add the cream of egg yolks, black pepper and mix well. &nbsp; 4. Portion into serving dishes and complete with pecorino cheese and a sprinkling of black pepper. The spaghetti alla carbonara are ready to be served.

To prepare this delicious italian dish, we need : &nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;500 g of flour -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;400 g of water -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 spoon of yeast -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 spoon of olive oil -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 spoon of salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 litre of frying oil There are two types of Pettole : salty version and sweet version . For the second version we need 5/6 sugar spoons that will be put on Pettole.

How to prepare First of all take a bowl and mix flour, yeast and salt, then do a hole in the dough and add olive oil and water; after this, mix the ingredients and let rest the mixture for 2 hours . &nbsp;After two hours we can fry our Pettole in the hot oil and ( for the sweet version ) add sugar&nbsp;

Ingredients: 3 eggs 3 yolks 250g of Castello granulated sugar 2 tBs of Cheese 150ml of milk VEGETABLE oil 400g of Castello semi-coarse flour 2 tSP OF baking powder 2 tBS OF Cocoa Castello 275g nuts mix Alesto Fine 3 tBS OF butter 2 tBS OF Castello breadcrumbs 100g OF milk chocolate Need: mixer, whipping mold

PREPARATION: 1. Beat eggs and yolks into fluffy foam. Then mix sugar, milk and oil with a whipping cream. 2. In a large bowl, mix flour, cocoa and baking powder. Finely chop half of the nuts and mix with the loose ingredients. Gradually whisk the liquid egg mixture to the loose mixture. Wipe the cake pan with 1 tBS of butter and sprinkle with breadcrumbs. Pour the prepared dough into the mold and bake in a preheated oven at 180 °C for 50 minutes. 3, We break the chocolate into cubes and melt it in a water bath. Add 2 tBS of butter and mix thoroughly to combine the two ingredients to form a smooth shiny icing.

INFORMATION about Slovakia LOCATION:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Central Europe AREA:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;49 035 km2 POPULATION:&nbsp;&nbsp;5 429&nbsp;000 CAPITAL:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Bratislava CURRENCY:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;EURO (since2009) BORDERS with: Hungary, Poland, Ukraine, Austria,Czech Republic RIVERS: Danube, Vah, Hron, Nitra, Laborec MOUNTAINS: High Tatras, Low Tatras, Carpathian, Slovak Krast, Slovak Paradise CASTLES: Trencin, Bojnice, Spis, Orava, Nitra CAVES: Dobsinska Ice Cave, Domica, Ochtinska Aragonite Cave

Erasmus+ „CWE“ (2018 – 2021) Partner School in Slovakia: Secondary technical school, bzinska 11, Nove mesto nad vahom

Country: Germany Capital: Berlin Official language: German Government: Federal Parliamentary Republic Federal states:16 Area: 377,022 square kilometres Population: 83,166,711 Currency: Euro

School: Berufskolleg Rheydt-Mülfort für Wirtschaft und Verwaltung Location: Mönchengladbach Federal State: North Rhine-Westphalia School type: Vocational college for business and administration Number of students: 1,300 Number of teachers: 69 Awards: among others “Europaschule in NRW” (focussing on European topics and cooperation) and “Schule ohne Rassismus, Schule mit Courage” (fighting against racism)

Ingredients: rice 320 g Mussels 1 kg Clams 500 g Already cleaned squid 350 g Shrimps (tails) 300 g One sprig of parsley Two garlic cloves White wine 90 g Vegetable broth to taste Extra virgin olive oil to taste Cold butter 70 g Fresh onion 50 g Celery 25 g Carrots 25 g Chilli 1 Salt &nbsp;to taste Black pepper to taste

Preparation: MUSSELS 1)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Clean all shellfish and crustaceans, discard the mussels and&nbsp;if they are already open or broken and remove the barnacles with a paring knife 2)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;tear off the fine linen 3)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Finally, scrape off the impurities with a steel wool and rinse well 4)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;leave the clams to soak in water with salt for a couple of hours, you have to wait for them to purge the sand. Then drain and rinse them. Then remember to beat each clam on the cutting board or on the sink tray so as to make sure that they are all whole and not full of sand. SQUIDS 5)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Empty the inside of the squid and remove the skin 6)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Then cut into strips about 1 cm and&nbsp;from these get 2 cm large pieces SHRIMPS 7)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Finally clean the shrimp tails by detaching the legs and removing the shell and the black thread placed on the back, just engrave the surface and detach it with the blade or a toothpick

WITH ALL THE INGREDIENTS Now that all the ingredients are ready, we need to move to the stove 8)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Start by cooking the mussels, put a large pot on the stove and turn on to maximum power and pour the mussels. 9)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Let them open by shaking the pot from time to time. It will take 2-3 minutes to unfold 10)&nbsp;&nbsp;Filter the liquid by pouring it into a colander placed in a container 11)&nbsp;&nbsp;Wait a few moments before starting to shell them, so you won't get burned. Switch to cook the clams. Put the pot back on the stove, turn on the stove and pour them inside. 12)&nbsp;&nbsp;Leave them to open by shaking the pot from time to time. The bivalves will hatch in 1-2 minutes, as soon as they are opened, filter the liquid by pouring it into the same container used to collect that of the mussels 13)&nbsp;&nbsp;Let them cool for a few moments before shelling these too, keeping 2-3 whole pieces per plate. Heat the vegetable broth and clean the celery, carrot and spring onion. Finely chop them with a knife; clean the garlic cloves leaving them whole 14)&nbsp;&nbsp;Finally clean the chilli and then chop it, and chop the parsley. Put everything aside and move back to the stove. Put a saucepan on the stove, make a drizzle of oil inside and pour the chopped, garlic and chopped chilli pepper

15)&nbsp;&nbsp;Cook for about ten minutes over low heat, stirring occasionally. Once the smells have wilted, remove the garlic, raise to maximum temperature and add the squid . Sauté them for 1 minute before adding the tails too 16)&nbsp;&nbsp;Blanch for another minute and, as soon as the liquid dries, blend with 40 g of white wine 17)&nbsp;&nbsp;When the alcohol has completely evaporated, turn off and transfer squid and shrimp to a bowl 18)&nbsp;&nbsp;In the same pan pour the rice and let it toast for about 1 minute at maximum power, stirring constantly, thus preventing the grains from burning.19)&nbsp;&nbsp;When they are toasted, blend with the remaining part of white wine (50 g) and wait for the alcohol to evaporate before cooking the rice with the broth. You can wet it a little at a time with a ladle until cooking is complete. 20)&nbsp;&nbsp;Add the liquid from the mussels and clams and mix from time to time, but not too much 21)&nbsp;&nbsp;When 1-2 minutes are left from the end of cooking, add shrimp and squid, mussels and clams and let it all flavor. 22)&nbsp;&nbsp;Turn off and stir adding the very cold butter cut into cubes 23)&nbsp;&nbsp;The chopped parsley and the freshly ground black pepper. 24)&nbsp;&nbsp;Stir and let it rest for a few minutes before serving 25)&nbsp;&nbsp;Finally, your seafood rice is ready and garnish the dishes with the mussels and clams kept aside.

Is an allrounder in the German kitchen, it serves as snack, or just as well as a full meal. As a snack you usually have it at a walk-by-snack-stand and take it to go or eat it right there. It is boiled on the charcoal grill and you can have it plain with mustard (then it’s Bratwurst) or order it as a Currywurst, then you will have it cut into thick slices and a (home-made) curry sauce will be poured over it generously. There are many variations of preparing Currywurst, the sausage itself plays a centre role and is usually best bought from the regional or local butcher’s. The sauce, however, allows creativity and individuality, as long as the basis remains with tomatoes and curry powder. Here you will find three variations of the sauce: the fruity, the fancy and the fast. Fruity This is what you need: 160g pineapple 1chili 300g tomato ketchup 3 tsp tomato purree 1 tbsp honey 6 tbsp curry powder 1 tsp paprika powder / peppery powder, hot salt, pepper, water This is what you do: You drain the pineapple and cut it into small pieces, as you do with the chili. Then put them in a suitable pot with all the other ingredients. You heat it and stir well, let it simmer for a while at low steady temperature, then take a hand blender and mix everything well. Add some water, if the sauce is too thick, heat it up for just a short while, then leave it set, with the lid on, at lowest temperature until you serve it.

Fancy This is what you need: 150g pickled gherkin 150g onions 60g butter 40g sugar 4 tbsp curry powder 1l minced tomato 500ml tomato ketchup 70g tomato purree 2 tsp salt 1 dice beef stock / bouillon 20g fruit vinegar

This is what you do: Peel and cut the onion into small pieces, also the pickled gherkin, heat the butter in a sauce pot, fry the onions lightly and add the sugar, reduce the temperature to low heat, add the gherkin and all the other ingredients, then mix everything with the hand blender and let it boil softly for 15 minutes. Then leave it set at lowest temperature until you serve it.

FINAL PRODUCT

“Culture and Work in Europe” 2018-1-IT02-KA220-048309 Statte (Italy) Mönchengladbach (Germany) Pozega (Croatia) Nové Mesto nad Váhom (Slovakia)

Fast This is what you need: 1 bottle Hela Curry Gewürz Ketchup

This is what you do: Fill the ketchup into a pot or bowl and heat up lightly at low temperature on stove or in microwave. All sauces are perfect for German bratwurst fresh from the charcoal grill or done in the oven with a broiling function. Sausage has to be crispy outside, not too dark.

Potato fritters with applesauce

Potato fritters are a typical German dish. You can eat them as a main meal or as a side dish. They are not missing on a Christmas market – maybe you have already eaten them, too. There are different recipes depending on the region, but the recipes are basically a combination of grated potatoes, onions and eggs.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingredients for 4 people 1 kg potatoes; 1-2 onions; 1 tbsp lemon juice; 1 tsp salt; ¼ tsp pepper; 2 tbsp cornflour; 2 tbsp oat flakes; 1 egg &nbsp; Step 1 Grate the peeled potatoes on a large grater. Dice the onions. Step 2 Mix together with the remaining ingredients. Step 3 Bake small potato fritters in a pan with hot oil. (They must float in the oil!) Then drain on kitchen paper. &nbsp; If you want to make the applesauce yourself: Core and grate 750 g apples; simmer them together with 20g lemon juice, 50 g sugar and 1 tbsp vanilla sugar in a saucepan at a medium heat for 15 minutes.

You can also enjoy your meal with sour cream or turnip greens.

Capital: Rome Plans: Padana plain Rivers: Po, Adige, Tevere, Adda. Lakes: Garda, Como, Scanno, Maggiore, Trasimeno Climate: Temperate Population: 60.360.000 Government: Parliamentary Republic Main Towns: Rome, Milan, Naples, Torino. Primary Sector Agriculture: the olive tree, vegetables, fruittrees, potatoes, legumes. Breeding: cattle, pigs,&nbsp;sheep, poultry. Fishing: blue fish, tuna, swordfish Secondary&nbsp;Sector Metallurgical and steel industry, Chemical industry, Mechanical Engineering , Textile industry, Food industry Tertiary Sector: services, finance, tourism. TYPICAL LOCAL PRODUCTS:pasta, pizza, olive oil, prosecco, cheese.

Sheep cheese gnocchi with onion and bacon

Ingredients: 150g Of bacon from mangaly 500g Of potatoes 250g Of plain flour Castello One egg salt Castello 200g OF bryndza (Sheep Cheese) 200 g OF sour cream (18 %) 1 bunch of deli onion WE Need: kitchen grater, gnocchi sieve with spatula, strainer

PREPARATION: 1. Cut the bacon into smaller cubes and fry in a casserole until crispy. 2. clean the potatoes, wash them and grate them finely. Add flour anD egg. Mix thoroughly. 3. Let the water boil in a larger pot and salt it. UsE A strainer and a spatula for dumplings. push the prepared dough into it. Mix thoroughly so that they do not stick together. 4. Cook the dumplings until they float to the surface (approximately 3 minutes). In a larger bowl mix the sheep cheese with sour cream. Add the dumplings and mix lightly.

Orahnjača ­– nutt roll

Dough: 1 cup sour cream 3 tablespoons butter, softened 5 tablespoons sugar 1/8 teaspoon baking soda 1 1/2 teaspoons salt 3 cups all-purpose flour 1 package instant or rapid-rise dry yeast 2 large eggs, beaten Nut Filling: 500 g walnuts, ground finely like sawdust 1/2 cup milk 1 1/2 cups sugar 1 large egg 100 g butter

Preparation: 1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Make filling first. In a medium non-stick saucepan, mix all filling ingredients. Bring just to a boil, reduce heat and simmer on medium-low, stirring frequently (if using a pan that is not non-stick, watch and stir carefully so the filling doesn't burn), until mixture is thick. Cool completely before spreading on dough, but don't refrigerate because it will become too firm to spread. 2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;For the dough: In a large saucepan (or in a microwave-safe bowl), bring sour cream to boil. Remove from heat and stir in, until well blended, 3 tablespoons butter, 5 tablespoons sugar, baking soda and salt. Cool to 120 to 130 degrees on an instant-read thermometer. 3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;While sour cream mixture is cooling, in a large bowl, whisk together flour and yeast. Add eggs to cooled sour cream mixture and add to flour-yeast mixture. Mix with hands until a sticky dough form. Turn out onto a lightly floured surface and knead lightly to form a smooth ball. Cover with an overturned bowl or greased plastic wrap and let stand 5 minutes.&nbsp;

Croatian Štrukli (dough with cottage cheese filling)

Ingredients For the dough 4 cups (500 g) all flour 1 tsp salt 1 egg 2 tbsp sunflower or vegetable oil 1 tbsp vinegar some lukewarm water (about 0.4 cups or 100 ml)

For the filling 600 g fresh cottage cheese 100 g butter, softened + 2 tbsp 4 eggs 0.4 cups (100 ml) sour cream salt pepper For the topping sour cream grated cheese salt some butter

Instructions: 1. Make the dough: this is the traditional way, but you can make it with your stand mixer too: Sift flour combined with salt onto clean working surface and make indentation in the middle. Put one egg into that indentation, add oil and combine all ingredients using fork. Mix some lukewarm water with vinegar and gradually add to the dough, until it all comes together. Knead the dough with hands until it’s smooth-it should be smooth and elastic, not too soft and sticky. Divide dough into three equal parts, brush each with oil and cover with warm pot. Leave for 30 minutes. 2. While the dough rests, prepare the filling: Mix softened butter with fresh cottage cheese, add eggs, sour cream, salt, and pepper.

Spaghetti alla carbonara

1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Here's how to prepare “spaghetti alla carbonara”: first remove the rind from the cheek lard. Cut it into cubes and put them in a large pan and let it brown. No oil is needed, as the cheek lard will release&nbsp;its fat during cooking. Once the bacon has browned, turn off the heat and keep the excess fat.

Ingredients: 320 g of spaghetti, 300 g of aged cheek lard, 5 egg yolks, 50g of grated Pecorino Romano DOP with Black Peel, salt, pepper.

2. Now dedicate yourself to the eggs, of which you will use only the yolks: beat them in a metal bowl with the fat from the bacon filtered with a strainer. Bring water to a boil in a saucepan. Place the bowl on the edge of the pot and work the eggyolks with a whisk in a bain-marie. Add the pecorino and continue mixing. Remove from the heat: if you notice that the sauce obtained is too thick, add a few table spoons of hot water in order to obtain a shiny and creamy mixture.

Rote Grütze is a sweet dish used in German and Scandinavian national kitchens. The name is derived from the typical red color („rot“) due to the fruits used. „Grütze“ refers to the use of crushed starchy ingredients that give it its typical consistency. In the case of other fruits, the name is changed accordingly to yellow jelly or green jelly.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingredients for 4 people 500 g mixed berries (e.g. strawberries, red and black currants, raspberries, blackberries and blueberries); 300 g sour cherries; 3 tbsp cornstarch; 1/4 l red currant or cherry nectar; 1 organic lemon; 75 g sugar; 1 packet of vanilla sugar; cling film to cover, dessert bowls or clean preserving jars for filling &nbsp; Step 1 - Authorized and read out Read out the berries. You may need to wash in standing water and pat dry with kitchen paper. Remove the stalk roots, strip the currants from the stems with a fork. Wash the cherries, pat dry, remove the stems and core them. Step 2 - Thicken the nectar with starch and bring to the boil Mix the starch and 6 tbsp fruit nectar together until there are no more lumps. Wait for the lemon to be hot, pat dry and use a sharp knife to play a 3 cm long piece of peel. Bring the rest of the nectar, sugar, vanilla sugar and lemon zest to the boil in a large saucepan. Pour the mixed starch into the boiling nectar while stirring and simmer for 2-3 minutes over low heat. Stirring continues.

Step 3 - Add the berries &amp; cherries Add berries and cherries to the thickened nectar, carefully fold in and briefly heat together. Step 4 - Fill and cover the groats Remove the lemon peel. Transfer red fruit jelly into a large bowl. Immediately place cling film directly on the surface of the hot groats so that no skin forms. Cover and let cool down. &nbsp;&nbsp;

Enjoy your meal!

Beef sirloin steak tartare

Ingredients: 200 g of beef sirloin steak Deluxe 1 - 2 SLiECES of bread 1/2 OF onion 1 sterilized cucumber Kania hot pepper (to taste) 1 tBS OF Dijon mustard Duc De Coeur 1 tSP OF Worcestershire sauce &nbsp;Micadomor salt in a grinder Kania black pepper in a grinder vegetable oil 4 potatoes 4 eggs yolksfresh parsley cheese Grana PadanoLovilio WE Need: meat grinder, paper towels, round mold

PREPARATION: 1. Cut the washed and dried steak into smaller cubes and finely grind in a grinder. To grind all the meat from the grinder. use a piece of pastry at the end. 2. Finely chop half of the onion and sterilized cucumber and add to the meat. Season with ground hot pepper, 1 tBS Dijon mustard, 1 tSP Worcestershire sauce, salt and black pepper. Mix thoroughly to combine all the ingredients. Put the steak tartare in the fridge for 15 minutes. 3, Meanwhile, heat a larger amount of sunflower oil in a pan. Cut washed, unpeeled potatoes into thin (about 2 mm) slices. Add the potatoes to the pan and fry crispy on both sides. Fold them from the pan onto a paper towel to remove them from excess fat and salt them.

Ingredients ·&nbsp;350 g of flour 0 ·&nbsp;0.5 teaspoon of salt ·&nbsp;2 tablespoon of extra virgin olive oil ·&nbsp;7 g of dry yeast ·&nbsp;210 ml of warm water ·&nbsp;1 teaspoon of sugar

Preparation: 1)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Mix together the flour and yeast mixed with sugar. Add&nbsp;lukewarm water a little at a time and start kneading (the water must be added a little at a time). Once the water is finished, proceed by adding the oil and salt until you get an elastic mixture. Cover with a cloth and let the focaccia rise for a couple of hours in a warm and dry place. 2)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;After that time, pick up the dough and deflate it to eliminate the air inside. Work it again for a few minutes, then flatten it into a pan greased with oil. 3)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Cover again and let the focaccia rise for 20 minutes. 4)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Form deep dimples on the focaccia with your fingers and let it rise one last time for 10 minutes. 5)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Drizzle the focaccia with oil and sprinkle it with coarse salt and rosemary, then bake at 200 ° for 25 minutes. Alternatively you can season the focaccia with a large amount of spices, from rosemary to sage, slices of Tropea red onion, cherry tomatoes, cold cuts or whatever you like

ERASMUS HAPPY

Thanks to everyone who made Erasmus CWE special !!!

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Ingredients ● 1 kilo of mussels ● 3 calves of garlic ● Parsley ● 50 gr of grated cheese (parmisan) ● Half cup of white wine ● 1 red pepper ● Black pepper ● 80 gr&nbsp;of breadcrumbs ● Salt ● Olive Oil

Preparation: 45 minutes 4 person 238 kcal&nbsp;

Preparation 1. Clean and open them 2. Put the mussels in baking tray with wine,the claves of garlic, parsley, red pepper, salt and oil. On the mussels put the cheese and the breadcrumbs 3. Turn on the oven at 180 degrees and put in the oven the baking tray 4. After 30 minutes remove from oven the mussels and put on them black pepper. Enjoy your meal!

3. Take a clean tablecloth and dust with some flour. Put 1 part of the dough onto it, roll out with rolling pin until thin and then begin stretching it with your palms. Be gentle and patient, stretch it from the middle. Don’t stress out if it breaks. The dough should be thin, but for Štrukli you don’t need to make it too thin (like when making strudel). Cut out thick edges. It’s good to leave the dough for 15 minutes to dry slightly, but you can skip this step if you’re in a hurry. Then sprinkle it with some melted butter. Brush the filling over the dough-brush only half of the dough. Roll it, using tablecloth-take a look at the video in the link above for this. Using your hands, separate the dough into equal parts and cut them with a plate. We do this instead of using knife to firmly seal the edges and ensure the filling doesn’t pour out of Štrukli. 4. Take a baking pan, brush it with some butter and assemble Štrukli in it. 5. Preheat oven to 200 C. 6. Make the topping: combine sour cream with some salt and pour it over Štrukli. Place a couple of cubes of butter on top and finish with some grated cheese. Bake for about 40 minutes, until nicely golden. Let cool slightly and serve warm.

The project “Culture and work in Europe” gave us the opportunity to learn about culture, tradition and economic issues of the partner countries. Students were involved with great enthusiasm in all the project activities and mobilities. Visits to the local companies and factories and the discovery of land resources let them know the various situations in different European countries. All the teachers involved worked together in an atmosphere of willingness and sharing. This final product presents the different characteristics of each country and shows how cooperative work and technological media could promote transnational exchanges among so different countries.

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