PROJECT Erasmus + Comenius - K2 Cooperation and Innovation for Good Practices

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2 PROJECT Erasmus + Comenius - K2 Cooperation and Innovation for Good Practices CLAP CuLture, nature And People meeting points of Lithuania, The Czech Republic and Bulgaria The output of activity 2 Food - Introduce your national and regional cuisine to your partners, take part in cooking the most traditional national dish make an entry to a cookery book. The cookery you are holding in your hands has been set by the students who made all the recipes themselves or with help of their parents and they also made a real team cooking under a supervision of real professionals. The students then set up the recipes in both national and English languages and exchanged the experience and experiences via facebook, video conference and in presentations during the stay in the country of their partners. Many of them tasted the genuine dishes while staying with their host families during the transnational educational visit. The students have learned a lot about what is different and similar in all our three cuisines but they also found something about the technology of making some meals and about their own culture too. They did everything with a great enthusiasm and joy. We hope the readers will share the joy and delicious dishes with us.

3 Lithuanian recipes Rokiškio Juozo Tumo - Vaižganto gimnazija Rokiškis Lietuva

4 Potato pancakes Ingredients Potatoes 2 eggs A pinch of salt Directions First we need to peel potatoes, then wash them and grate. After that put two eggs, a pinch of salt and mix it all. When we finished mixing, we can bake pancakes. After baking we can eat pancakes with sour cream or bacon bits Enjoy your meal!

5 Bulviniai blynai Ingredientai Bulvės 2 kiaušiniai Žiupsnelis druskos Paruošimas Iš pradžių reikia nuskusti bulves, tada jas nuplauti ir sutarkuoti. Po to įdėti du kiaušinius, žiupsnelį druskos ir viską išmaišyti. Kai baigėme maišyti, galime kepti blynus. Iškepus blynus galime valgyti su grietine ar spirgučiais. Skanaus!

6 Doughnuts 0.5 kg of curd 4 eggs 8 spoons of flour 3 teaspoons of vanilla sugar 1 teaspoon of soda 4 spoons of sugar Some sugar powder A dash of vinegar Oil Ingredients Directions Combine soda with vinegar. Combine eggs with vanilla sugar, flour, curd in another bowl and put soda with vinegar together. Keep mixing for 5 min. Stir the dough and make small balls. Boil the oil and then put balls in it and boil them until they'll get a nice brown color. When balls will be done, sprinkle sugar powder on them. Enjoy your meal!

7 Spurgos Ingredientai 0.5 kg varškės 4 kiaušiniai 8 šaukštai miltų 3 arbatiniai šaukšteliai vanilinio cukraus 1 arbatinis šaukštelis sodos 4 šaukštai cukraus truputis cukraus pudros šlakelis acto aliejus Sumaišykite sodą su actu. Gaminimo eiga Sumaišykite kiaušinius su vaniliniu cukrumi, miltais, varške kitame dubenyje ir įdėkite sodą su actu kartu. Maišykite 5 minutes. Išmaišykite tešlą ir darykite mažus rutuliukus. Užvirkite aliejų ir tada dėkite rutuliukus į aliejų ir virkite juos, kol jie įgaus gražią rudą spalvą. Kai rutuliukai bus baigti, pabarstykite ant jų cukraus pudros. Skanaus!

8 Cold red beet soup Kefir or sour buttermilk Grated red beets 2 boiled eggs 1 lemon Some salt 100g spring onions 50g dills 1 cucumber Potatoes Ingredients Directions First peel and wash the potatoes. Boil them for about 10-15minutes. Then cut the ingredients: eggs, cucumber, dills and spring onions. In kefir put some beets, salt and mix it. Then put the rest of ingredients: eggs, cucumber, dills and spring onions. Mix it up again. Add some lemon juice for extra taste. Enjoy it!

9 Šaltibarščiai Ingredientai Kefyras arba rūgpienis Virti burokėliai 2 virti kiaušiniai 1 citrina Truputis druskos 100g svogūno laiškų 50g krapų 1 agurkas Bulvės Paruošimas Pirma turime nuskusti ir nuplauti bulves. Bulves virti apie minučių. Tada supjaustome turimus ingredientus: kiaušinius, agurką, krapus ir svogūno laiškus. Į kefyrą sudedame truputį virtų burokėlių, druskos ir viską išmaišome. Tada sudedame likusius ingredientus: kiaušinius, agurką, krapus ir svogūno laiškus. Vėl viską išmaišome. Įspaudžiame šiek tiek citrinos sulčių skoniui pagerinti. Skanaus!

10 Whistlers 10 potatoes 1 cup flour 3 eggs 50g butter 2 tablespoons sour cream Salt to taste 100g cottage cheese (optional) ½ cup milk or sour cream 100g bacon, finally chopped Spring onions Dill Salt to taste Pell and mash potatoes. Ingredients Sauce Directions Add flour, 2 whipped eggs and salt. Mix well. Roll out dough and cut it into medium squares, coat with whipped egg. Bake in a preheated oven at 165 C for 15 min. Place baked whistlers into a deep dish. Cover with melted butter or sauce of fried bacon and sour cream. Sprinkle with chopped spring onions and dill. Enjoy your meal!

11 Švilpikai Ingredientai 10 virtų bulvių, 1 puodelis miltų, 3 kiaušiniai, 50g sviesto, 2 šaukštai grietinės, Druskos pagal skon. Padažas 100g varškės (neprivaloma), ½ puodelio pieno arba grietinės, 100g kapoto kumpio, Svogūno laiškai, Krapai, Druskos pagal skon. Nuskuskite ir sutrinkite bulves. Gaminimo eiga dėkite miltus, 2 plaktus kiaušinius ir druskos. Gerai išmaišykite. Iškočiokite tešlą ir supjaustykite ją normalaus dydžio kvadratus, aptepkite su plaktais kiaušiniais. Kepkite kaitintoje orkaitėje 165 C temperatūroje 15 minučių.iškeptus švilpikus sudėkite i gilų indą. Padenkite ištirpintu sviestu arba padažu su šonine ir grietine. Pabarstykite smulkintais svogūno laiškais ir krapais. Skanaus!

12 Dumplings with mushrooms Ingredients Flour- 350g for the dough Egg- 1 for the dough Salt- 1 teaspoon for the dough and filling Mushrooms- 500g of fresh mushroom caps for the filling Butter- 2 spoons for the filling Sour cream, butter, greens- 100g for the sauce Preparation Put the flour on the board, add an egg, a pinch of salt, pour 2-3 spoons of icy water( to get such, keep water in a freezer for a while) and knead the dough till it doesn t stick to your hands.then, squeeze it into one piece, wrap it into a wet towel, keep cool for some time to make it harder and only then start roll it out. Prepare the filling: wash the mushrooms carefully, chop the bigger caps and don t cut the smaller mushrooms. Melt butter in the pot, put the mushrooms, salt them and stew till liquid evaporates. Cool the mass and chop it. Roll out the dough till it becomes thin and make round circles out of it with the help of the glass, put 1 spoon of the filling and press the edges of the circle to get the semicircle. Put the dumplings into boiling salted water. After they rise to the surface of the water,

13 boil for about 5 min till they are ready. Melt butter, mix it with sour cream and greens. Pour the sauce onto the dumplings. Enjoy the meal! Koldūnai su Grybais Ingredientai Miltai- 350 g tešlai Kiaušinis- 1 tešlai Druska- 1 arb. šaukštelis tešlai ir įdarui Grybai- 500 g šviežių grybų kepurėlių įdarui Sviestas- 2 valg. šaukštai įdarui Grietinė, sviestas ir žalumynai- 100g padažui Paruošimas Miltus persijokite ant lentos, įmuškite kiaušinį, įberkite druskos, įpilkite 2 3 šaukštus labai šalto vandens (galima palaikyti šaldymo kameroje) ir minkykite tol, kol tešla nebelips prie rankų. Tada ją suspauskite į vieną gabalą, įvyniokite į drėgną rankšluostį, palaikykite šaltai, kad sustingtų, ir tik tada kočiokite. Paruoškite įdarą: grybus gerai nuplaukite, stambesnius supjaustykite, smulkesnius palikite sveikus. Puode išlydykite sviestą, sudėkite grybus, pasūdykite ir troškinkite, kol išgaruos visas skystis. Ataušusią masę sukapokite. Iš plonai iškočiotos tešlos stikline išspauskite skritulius, ant kiekvieno uždėkite po šaukštą įdaro ir gerai užspaudykite kraštelius. Paruoštus virtinius dėkite į verdantį pasūdytą vandenį. Kai iškils į paviršių, pavirkite dar 5 min. ir išgriebkite. Ištirpinkite sviestą, sumaišykite su grietine ir žalumynais. Užpilkite padažą ant koldūnų. Skanaus!

14 Ear- Like Crackers Ingredients 1 tablespoon of margarine 1 tablespoon of sugar 2 glasses of flour 3 eggs Vanillin Salt Powdered sugar Directions At first, grind margarine with sugar, add 3 eggs, and stir everything. Put a pinch of vanillin and salt. Pour everything into a bowl with flour and mix it all carefully. Knead the dough. Roll the dough and cut it into small rectangles, make a cut in the middle of each. Put each rectangle in a pot with boiling oil. When we finish, sprinkle some powdered sugar on the pastry. Enjoy it!

15 Žagarėliai Ingredientai Margarinas 1 valgomasis šaukštas Cukrus 1 valgomasis šaukštas Miltai 2 stiklinės Kiaušiniai 3 Vanilinas Druska Cukraus pudra Paruošimas Pirmiausia margariną sutriname su cukrumi, įmušame 3 kiaušinius, viską išmaišome. Įberiame žiupsnelį vanilino ir žiupsnelį druskos. Supilame miltus ir viską išmaišome. Išminkome tešlą. Tešlą supjaustome į nedidelius stačiakampius, padarome formas. Dedame į puodą su aliejumi ir verdame kol lengvai paruduos. Išvirus apibarstome cukraus pudra. Skanaus!

16 Czech recipes Gymnázium Dr. Emila Holuba Holice Česká republika

17 Knedlo, zelo, vepřo Roast Pork, Czech Yeast Dumplings, Hairy Dumplings (Raw potato dumplings the Eastern Bohemia dish), Boiled Potato Dumplings and Cabbage or Sauerkraut 1) Czech dumplings wholemeal flour an egg yeast salt a stale bun or a roll 4) Roast meat 0.5 kgpork meat (neck or leg) salt cumin lard Directions: Ingredients: 2) Raw potato dumplings 4 bigger potatoes (1boiled) very fine flour an egg salt 5) Moravian cabbage a small head of cabbage 1 quite big onion lard or oil 3) Boiled potato dumplings 3 boiled potatoes wholemeal flour an egg salt 6) Sauerkraut (200g) lard or oil for frying salt (sugar) ad1) Czech dumpling First make a leaven, put half of packet of yeast into a mug, add a glass of warm water, a tiny bit of sugar and wait till it swells a bit. Then put the flour into a not small bowl and add some more water, salt and an egg and knead until the dough makes blisters. Then leave it at a warm place till it swells (around 30 minutes). In between dice a rollor a bun and mix the bits with the dough. Make 2 loaves and leave them again at a warm place. When it swells, insert the loaves to the boiling water and boil for 6 8 minutes on both sides. Then take the loaves out of water with a strainer. Slice the loaf with a thread so that it doesn t squeeze. ad2) Grate the potatoes fine and smooth and mix with fine ground flour, an egg and salt. Then cut out little cones with a spoon and insert into the boiling salty water in a big pot. While boiling it makes sort of hairs around each cone. After 5-6 minutes take the cones out of water with a strainer and put on the simmer. ad3) Grate the boiled potatoes into a bowl or on a chopping board, add the flour, an egg and salt. Mix it together to make a thick mixture. Then make cylinder -shape rollers and insert them into the salty boiling water. After taking it out of the water, slice them up. ad 4)Roast the pork on a dish in the oven with salt cumin and lard and a bit of water. Pour with the gravy while roasting. ad5) Cut the cabbage into thin noodles and boil in the water with a bit of salt. Chop the onion into tiny pieces and fry them on the oil on the frying pan. Then strain the cabbage and mix with the onion add some salt and a bit of sugar or vinegar. ad 6) Strain sauerkraut and put in a pot with a litre of water. Boil till it is soft. Then strain and mix with fried chopped onion and a bit of salt. Lay the dumplings one beside the other and pour with the gravy from the roast pork.

18 Knedlo, zelo, vepřo Pečené maso, houskový knedlík, chlupatý knedlík (tepelně neupravené brambory Východočeský pokrm), vařené bramborové knedlíky a moravské nebo české zelí. Ingredience: 1) Houskové knedlíky: polohrubá mouka vejce droždí sůl houska nebo rohlík 4) Pečené maso půl kila vepřové krkovičky sůl kmín 2) Chlupaté knedlíky 4 větší brambory hladká mouka vejce sůl 5) Moravské zelí malá hlávka zelí kmín sádlo nebo olej 3) Bramborový knedlík 3 vařené brambory polohrubá mouka vejce sůl 6) Kysané zelí (200g) sádlo nebo olej sůl (cukr) cibule Postup: 1. Houskové knedlíky Nejprve si uděláme kvásek. Dáme půlku balení kvasnic do hrníčku, přidáme sklenici teplé vody, špetku cukru a počkáme, dokud trochu nenakyne. Poté dáme mouku do menší misky a přidáme trochu vody, sůl a vajíčko a hněteme, dokud se na těstě nevytvoří bubliny. Poté ho necháme na teplém místě, dokud nenakyne (cca. 30 minut). Mezitím nakrájíme na kostičky housku nebo rohlík a smícháme se zbytkem těsta. Uděláme 2 bochánky a necháme je odstát na teplém místě. Až nakynou, vložíme je do vroucí vody a vaříme je 6-8 minut z obou stran. Poté je vytáhneme z vody pomocí cedníku. Nakrájíme bochánky pomocí nitě na plátky, aby nebyly stlačené. 2. Chlupaté knedlíky Najemno nastrouháme brambory a smícháme je s hladkou moukou, vajíčkem a solí. Poté pomocí lžíce oddělíme malé kousky a vložíme je do vařící osolené vody. Počkáme do doby, dokud se u každého z malých kousků nevytvoří chlupy. Po 5-6 minutách kousky vyndáme s pomocí cedníku a necháme vychladnout. 3. Bramborové knedlíky Nastrouhané brambory dáme do misky a přidáme mouku, vejce a sůl. Smícháme dohromady a vytvoříme hustší směs a z ní vytvarujeme několik válců tvar- válečky a vložíme je do osolené vroucí vody. Po vyndání z vroucí vody je rozkrájíme. 4. Pečené vepřové maso Vepřové opečeme na pekáči v troubě se solí, kmínem, sádlem a trochou vody. Příležitostně polijte omáčkou, zatímco se maso bude péci. 5. Zelí Naporcujeme zelí na nudličky a uvaříme ve vodě se špetkou soli. Cibuli nakrájíme na malé kousky a smažíme na oleji na pánvičce. Zelí smícháme s cibulí a přidáme trochu soli, trochu cukru nebo octa. 6. Kyselé zelí Přecedíme zelí a dáme ho do hrnce s litrem vody. Vaříme, dokud není měkké. Poté opět přecedíme a smícháme se smaženou cibulí a špetkou soli. Knedlíky vyrovnáme vedle sebe a polijeme omáčkou z pečeného vepřového masa. Dobrou chuť! (Made and videoed by the whole team of project students as the learning through doing lesson Janoš, Křičenská, Gruz, Smejkal, Kantor,Hálová, Chejnovská, Provazníková, Čiperová, Chlostová )

19 Svíčková s knedlíkem Sirloin with cream vegetable sauce and Czech dumplings Ingredients: 700g tenderloin of beef a parsnip a celeriac 3 carrots sour cream 125g of butter bacon 1 medium onion 6 whole peppers 3 balls of allspice 2 bay leafs a spoon of vinegar salt cranberries Directions: First put the vegetables into a pot, add some lard the beef with bacon and fry it with vegetables lightly. Take out the beef, add onion and fry vegetables slightly again. After that put the beef back and add allspice, water and put the dish into the oven. Roast till the beef is soft. Take the beef out of the dish and put on the plate. Mix vegetables until it is smooth. Pour sour cream and stir. Serve with bread Czech dumplings as a side dish. It is made from flour, an egg, milk, salt, rolls, and yeast. See the previous recipe. Add cranberries and decorate it with a ring of lemon. Sirloin is ready to eat. Enjoy your meal!

20 Svíčková Ingredience: 4 velké mrkve ¾ celeru 2 cibule 250 g sádla 1,5 kg hovězího libového masa pepř, tymián, oregano, sůl (na maso) 6 kuliček: nového koření, pepře, 3 kuličky rozmarýnu, 3 celé bobkové listy (zavinout do obvazové gázy) 1-1,5 litrů mléka 2-4 lžíce hladké mouky citronová šťáva Příprava masa: Oloupanou mrkev, celer a cibuli nakrájíme na menší kousky a vložíme do pekáče s připravenými kusy sádla. Na to položíme maso (v celku), které ze všech stran osolím, opepřím, posypu oreganem a tymiánem. Vezmeme dva obdélníky obvazové gázy, přeložíme přes sebe křížem a doprostřed dáme nové koření, pepř, rozmarýn a nalámaný bobkový list to celé zavážeme, aby koření neuniklo. Přidáme do pekáče. Maso pečeme v troubě na 150 C cca 4 hodiny. Omáčka: Z plechu s hotovým masem vyjmeme gázu s kořením. Rozmixujeme zeleninu, která se pekla s masem, rozmícháme v mléce a povaříme (pozor na připalování). Mléko přidáváme postupně, je dobré znovu mixovat mixérem, aby byla omáčka jemnější. Když se omáčka vaří, lze zahušťovat (cca 2 lžíce mouky rozmíchané v hrnku mléka). Dochutíme citronem (citronkou). Pozor na sůl, rozmixovaná zelenina je již osolená od pečení s masem, takže raději příliš nesolíme. Nejlepší je, když je hotové maso uleželé v chladu lépe se krájí na plátky, které se před podáváním na chvíli ohřívají v troubě (na stejném pekáči, který nyní voní od zeleniny). Svíčkovou podáváme s houskovými knedlíky a dozdobíme šlehačkou a nakládanými brusinkami. (Made by Pavlína Rolcová and Mrs. Novotná)

21 Českébuchty Czech filled buns Ingredients: Dough: 1 half of milk (500 ml) 200g of caster sugar lemon peel 1kg of mild meal flour 250g of butter salt 2 eggs yeast Filling: 1)jam or plum marmalade 2)ground poppyseed cooked with milk, sugar and grated ginger bread 3) curdwith sugar and egg yolk 4)freshfruit, like plums,apricots, etc. Directions: First preparea leaven. Mix one cube of yeast, ml of tepid milk and a bit of sugar. Sprinkle it with flour and place on the radiator (best) to raise the leaven. Then pour 1kg of flour and 200g of sugar into a big bowl. Take milk and put 2 egg yolks into it (you can usea whole egg, instead.) Now whisk it with a whisk. Add the leaven and pour that into the flower and sugar to make dough. Put 200g of butter into a small pot (we can use half of the amount of lard instead of butter for firmer buns) and melt it. When the butter is melting, kneadthe mixture with an electric beater. When the dough is kneaded properly cover it with a towel, and place at a warm place for minutes to rise. When it is swollen create balls from all the dough, Put a spoonful of the filling on the flattened balls and wrap it creating neat round balls. Put them into adish one besides the other. Preheat the oven on 180 C and insert the dish after a few minutes of rising again. Rub the buns with butter a few times while baking After baking we can serve. You can sprinkle it with sugar. Bon appetite

22 Českébuchty Ingredience: Těsto 1mléko (500 mililitrech) 200 gcukru krupice citronová kůra 1 kgpolohrubé mouky 250 gmásla sůl 2 vejce droždí Náplň 1. džem nebo povidla 2. mák uvařený v mléce s cukrem a strouhaným perníkem 3. tvaroh s cukrem a žloutkem 4. čerstvé ovoce jako švestky, meruňky apod. Postup: Nejdříve si připravte kvásek. Smíchejte jednu kostku droždí, ml vlažné mléko a trochu cukru. Posypte ho moukou a položte na topení (nejlepší), zvýšit teplotu. Potom se přidá 1 kg mouky a 200 g cukru do velké mísy. Vezměte mléko a dát 2 žloutky do něj (můžete použít celé vejce) Nyní rozšleháme s metličkou. Přidejte kvásek a nalijte do mouky a cukru. Hnětením vytvoříte těsto. Dejte 200g másla do malého hrnce k roztavení.(můžeme použít 100g sádla místo másla pro pevnější buchty) Když je máslo rozehřáté, rozmíchejte směs elektrickým šlehačem. Když je těsto správně zadělané zakryjte utěrkou, umístěte na teplé místo po dobu minut a nechte kynout. Když je nakynuté, vytvořte koule z těsta. Dejte lžičku náplně na zploštělé koule a zabalte ji. Je potřeba vytvářet úhledné kulaté koule. Dejte je do misky jednu vedle druhé. Troubu předehřejte na 180 C a vložte do misky po několik minut opět kynout. Při pečení potřete buchty s máslem několikrát. Po dopečení můžeme servírovat posypané moučkovým cukrem. Dobrou chuť! (Made by Tomáš Kantor and his father, Marek Laušman, KristýnaŠtěpánková)

23 Štrůdl Rolled Apple Cake Ingredients: Dough: 400 g flour 16 tablespoons of beer 250 g butter Filling: 6 apples sugar and cinnamon raisins egg Directions: Preheat oven to 180 C. Put butter, flour and beer in a bowl. And mix it together. Roll out the dough. Peel the apples and grate them into thin slices. Put the apples, raisins, sugar and cinnamon on the dough. Wrap it up rolling the flat dough with apples together. Rub the rolled cake with scrambled raw egg and put it into the oven. Take the štrůdl out after 30 minutes. Bon Appétit!

24 Štrůdl Ingredience: Těsto: 400 g mouky 16 lžiček piva 250 g másla Náplň: 6 jablek cukr a skořice rozinky vejce Postup: Předehřejte troubu na 180 C. Vložte máslo, mouku a pivo do misky. Zamíchejte. Rozválejte těsto. Oloupejte jablka a nastrouhejte je. Položte jablka, rozinky cukr a skořici na těsto. Těsto s jablky zabalte. Potřete štrůdl rozšlehaným vajíčkem a vložte do trouby Štrůdl vyndejte zhruba po 30 minutách. Dobrouchuť! (Made by TomášSmejkal, Anna Janebová,KristýnaKučerová)

25 Žemlovka Apple bread pudding Ingredients: 8 rolls 1 litter warm milk 8 apples 1 cup of sugar 3 eggs cinnamon 1 bag of vanilla sugar Directions: Prepare a plate and grease it with butter. Prepare milk and warm it. Peel the apples and grate them. Sprinkle grated apples with cinnamon and sugar and mix it all together. Slice the rolls and dip them in milk one by one. Put the rolls on a plate one beside the other. Put a layer of apples on the rolls and cover it with another layer of the rolls. Break the eggs mix them with a bit of milk. Sprinkle it with vanilla sugar. Pour the eggs and milk on top of the rolls. Preheat the oven to 200 C. Put the pudding in the oven and bake. When it is brownish or yellow, take it out of the oven. Serve it sprinkled with powder sugar.

26 Žemlovka Ingredience: 8 rohlíků 1 litr teplého mléka 8 jablek hrnek cukru 3 vejce skořice balíček vanilkového cukru Postup: Připravíme si pekáč a pomažeme ho máslem. Připravíme mléko a ohřejeme ho. Nakrájíme jablka. Nastrouháme jablka. Nastrouhaná jablka posypeme skořicí a cukrem. Zamícháme. Nakrájíme rohlíky. Namočíme rohlíky do mléka. Namočené rohlíky rozprostřeme na pekáč Nastrouhaná jablka umístíme na rohlíky Rohlíky umístíme na jablka Posypeme žemlovku vanilkovým cukrem Rozbijeme vajíčka. Rozmícháme. Rozmíchaná vajíčka nalijeme na žemlovku Ohřejeme troubu na 200 stupňů Celsia Žemlovku dáme do trouby Až bude mít žemlovka žlutou až hnědou barvu, vyndáme ji Servírujeme posypané cukrem. (Made by Jiří Janoš, Markéta Urbánková, Natálie Křičenská, Jan Grúz)

27 Čočková polévka Lentilsoup Ingredients: lentils 2 bay leaves 4 allspices marjoram 1 onion 1 carrot and piece of celeriac 3 potatoes 1 sausage 2 cloves of garlic 1-2 cubes of bouillon flour butter Directions: Put water into the pot, add lentils and boil. Add 2 bay leaves and 4 allspices. Peel onion, cut it in half and put into the pot and add marjoram. Take 1 carrot and a piece of celeriac and slice them into small pieces. When lentils gosoft fry vegetables on butter. Then add pepper and 2 spoons of flour. Pour some water from the pot in it. Blend the vegetables on the pan and put them into the pot. Dice3 peeled potatoes and add to the pot. Slice 1 sausage into small cubes, fry briefly and put into the pot. Peel 2 cloves of garlic and smash it into the soup. To make it tastier add 1 or 2 cubes of bouillon.soup is ready when the potatoes are soft. Bon appetite!

28 Čočková polévka Suroviny: čočka 2 bobkové listy 4 kuličky nového koření majoránka 1 cibule 1 mrkev a kousek celeru 3 brambory 1 párek 2 stroužky česneku 1-2 kostky bujónu mouka máslo Postup: Do hrnce dáme vodu, přidáme čočku a vaříme. Přidáme 2 bobkové listy a 4 kuličky nového koření. Oloupeme cibuli a rozkrojíme na polovinu, vložíme do hrnce a přidáme majoránku. Vezmeme mrkev a kus celeru a rozkrájíme je nadrobno. Když čočka změkne, osmažíme zeleninu na másle. Potom přidáme pepř a 2 lžíce mouky. Vlijeme trochu vody z horké konvice do hrnce. Zamícháme zeleninu na pánvi a po osmažení vložíme do hrnce. Nakrájíme na kostičky 3 brambory a přidáme do polévky. Nakrájíme na kolečka párek, rychle osmažíme a vložíme do hrnce. Oloupeme 2 stroužky česneku a rozmačkáme do polévky. Abychom to udělali chutnější, přidáme 1-2 kostky bujónu. Polévka je hotová, když jsou měkké i brambory. Dobrou chuť! (Made by Barbora Provazníková)

29 Bulgarian recipes а а а ая "а фъ" фя ъая

30 Mekitsi Ingredients 6 Cs. flour 3eggs 2 Cs. yoghurt (you can use regular milk instead) 1 tsp. baking soda 1 C. lukewarmwater 1/2 tsp. salt 1 C. oil Directions 1. Beat the eggs, yogurt, baking soda, salt and water together until they mix well. 2. Add the flower, then continue to stir until you get soft dough. 3. Let it sit for 30 minutes. 4. Divide dough into 15 balls. 5. Using a rolling pin, roll out the balls. Stop rolling when the dough is about 12 inches in diameter. 6. Wet your hands and working with your fingers gently, pull the outer edges of the dough. 7. Heat the oil in a frying pan and deep-fry the dough until golden brown. 8. Serve hot powdered with icing sugar, feta cheese or honey.

31 МЕКИЦИ Съставки: 6 ч.ч брашно 3 яйца 2 ч.ч кисело мляко (може да се използва и прясно) 1 ч.л сода за хляб 1 ч.ч хладка вода 1/2 ч.л сол 1 ч.ч мазнина Приготвяне: 1. Разбийте яйцата, киселото мляко, содата, солта и водата докато стане хомогенна смес. 2. Добавете брашното и разбъркайте докато се получи меко тесто. 3. Оставете да отлежи 30 минути. 4. Оформете 15 топки. 5. С помощта на точилка, разточете всяка топка тесто, докато достигне около 10 см в диаметър. 6. С мокри ръце изтеглете внимателно краищата. 7. Загрейте мазнината в тиган и опържете мекиците до златисто кафяво. 8. Сервирайте топли с пудра захар, сирене или мед.

32 Mushroom soup with sorrel Ingredients: 1 kg sorrel 500 g mushrooms 100 g butter 150 g white flour 300 g cheese 250 g shelled walnuts 40 g garlic mushroom potion Preparation: 1. Boil the sorrel in a small amount of salted water and then mash it. 2. Clean and wash the mushrooms. 3. Slice and then boil them in water. 4. Mix the flour with a pinch of salt and some oil to make light roux. 5. Add the mushroom potion to the roux. 6. Blend the sorrel and the mushrooms and add them to the boiled mash. The mash is boiled in low heat till it gets thick. 7. Serve with grated cheese or chopped walnuts, mixed with crushed garlic.

33 Супа от гъби с киселец Продукти: 1 kг киселец 500 г гъби 100 г масло 150 г бяло брашно 300 г сирене 250 г орехи 40 г чесън Приготвяне: 1. Сварете киселеца в малко подсолена вода и го смачкайте на пюре. 2. Почистете и измийте гъбите. 3. Нарежете ги на филийки и ги сварете. 4. Разбъркайте брашното с щипка сол и малко олио до получаване на рядка каша. 5. Към кашата добавете бульон от гъби. 6. Пасирайте киселеца и гъбите и ги добавете към сварената кашата. Кашата ври на тих огън догато се сгъсти. 7. Сервирайте с настъргано сирене или скълцани орехи и чесън.

34 Shoppska salad Ingredients 2 tomatoes 1 cucumber 1 onion 2 peppers 1/3 bunch of parsley 2 tbsps. olive oil 2 tbsps. vinegar g feta cheese 4-5 olives salt to taste Preparation 1. Dice the tomatoes, cucumbers and peppers and put them in a bowl. 2. Add the chopped onions and parsley. 3. Pour the olive oil and vinegar and mix all the ingredients. 4. Grate the cheese on top and add the whole olives.

35 Шопска салата Продукти 2 домата 1 краставица 1 глава лук 2 чушки 1/3 връзка магданоз 2 с.л. зехтин 2 с.л. оцет г сирене 4-5 маслини Сол на вкус Приготвяне 1. Нарежете доматите, краставицата и чушките и ги сложете в купа. 2. Добавете накълцания лук и магданоз. 3. Добавете зехтина и оцета и разбъркайте. 4. Настържете сиренето отгоре и добавете маслините.

36 Kapama from Bansko Ingredients: 1kg pork meat 1kg veal meat 1kg chicken meat 2kg sauerkraut (sour cabbage) 1 1/4 Cs rice 1 C oil 1 Tbsp. red pepper 1 Tbsp. black pepper 1/2 Tbsp. cumin 1/4 Tbsp. dill (seeds) 1 Tbsp. white wine 3 Tbsps. flour 1/4 C.water Directions: 1. Cut the meat and cabbage into pieces. 2. Put the rice, black pepper and oil in a pan and stew for min. 3. Mix all the spices together. 4. In a big pot put a thick layer of cabbage, then another layer of pork and cover with some of the spices and rice. 5. Repeat the same steps alternating the different kinds of meat until you fill the pot. 6. Pour in the wine.mix the flour and water until you make a thick dough. 7. Put the lid on the pot and put the dough around it so that there is no space between the lid and the pot. 8. Preheat the oven to 150 Celsius and put the pot. 9. Bake three hours.

37 Капама по Бански Продукти: 1 кг свинско месо 1 кг телешко месо 1 кг пилешко месо 2 кг кисело зеле 1 1/4 ч.ч ориз 1 ч.ч мазнина 1 с.л червен пипер 1 ч.л черен пипер 1/2 ч.л кимион 1/4 кимион (семе) 1 ч.ч бяло вино Приготвяне: 1. Нарежете месото и зелето. 2. Задушете оризът, черния пипер и мазнината в тиган. 3. Смесете всички подправки в купа. 4. В гърне поставете дебел пласт от зелето, а върху него сложете пласт свинско месо. 5. Поръсете с част от подправките и ориза. 6. Повтаряйте това като сменяте вида месо докато напълните гърнето. 7. Добавете виното. 8. Смесете брашното с водата докато се получи гъсто тесто. 9. Захлупете гърнето и поставете тестото около капака така че да не остава място между него и гърнето. 10. Затоплете фурната на 150 Celsiusи печете 3 часа.

38 Rhodopes Style Sach Ingredients: 1.5 kg chicken 1.5 kg pork 500 g mushrooms (champignons) 400 g peppers 200 g onion 3 tomatoes Spices (to taste) Preparation: 1. Cut the meat into cubes or small steaks. 2. Heat up the hot clay plate (sach) on the kitchen hob, add the meat and prepare it at a low heat (without any fat). 3. Once the meat gets a golden crust, add the peppers and onion. 4. After the meat is ready, add the mushrooms. 5. When the mushrooms are ready to eat, mix everything and season with the spices.

39 Сач по родопски Продукти: 1.5 кг пилешко месо 1.5 кг свинско месо 500 г гъби 400 г чушки 400 г лук 3 домата подправки (на вкус) Приготвяне: 1. Нарежете месото на кубчета или на малки пържоли. 2. Загрейте сача и сложете месото вътре на слаб огън (без мазнина). 3. Когато месото придобие златист загар, добавете лука и чушките. 4. Добавете гъбите след като месото е готово. 5. Когато гъбите са готови, смесете всичко и подправете на вкус.

40 Banitsa with grapes Ingredients: 500g pastry 800g grapes ¾tea cup oil g sugar 70g breadcrumbs g chopped or coarsely chopped walnuts ½tsp cinnamon Preparation: 1. Wash the grapes and allow them to dry. 2. Sprinkle a crust with oil. 3. On it, place a second crust and also sprinkle with oil. 4. Then arrange some grapes in 2-3 rows and sprinkle with 2 tsp sugar, 1 tsp bread crumbs, 1 tsp walnuts and a pinch of cinnamon. 5. Fold the crust starting from the line with grapesinwards. 6. Wrap and put in a greased baking dish. 7. Repeat the same with all left crusts. 8. When all crusts are arranged in the baking dish, sprinkle with oil or butter. 9. Bake in an oven until browned. 10. After baking, still hot, sprinkle the pastry lightly with water and then cover with a towel or paper to soften. 11. Serve it cold.

41 Баница с грозде Продукти: 500 г готови кори за баница 800 г грозде ¾ ч. ч олио г захар 70 г галета г скълцани или едро смлени орехи ½ ч. л канела Приготвяне: 1. Измийте гроздето и го подсушете. 2. Вземете една кора за баница и я напръскайте с олио. 3. Върху нея сложете втора кора и я напръскайте с олио. 4. Отгоре наредете 2-3 реда грозде, поръсете с 2 чаени лъжички захар и 1 чаена лъжичка галета. 5. Навийте кората навътре като започнете от гроздето. 6. Поставете кората в намазана с мазнина тава за печене. 7. Повторете това с останалите кори за баница. 8. Когато всички кори са навити и поставени в тавата, напръскайте отгоре с олио или разстопено масло. 9. Печете в умерена фурна до златисто. 10. След като се изпече, докато е още топла, напръскайте баницата с малко вода и я покрийте с кърпа или хартия, за да омекне. 11. Сервира се студена.

42 Index Page: 3 Lithuanian Cuisine 4 Bulviniaiblynai / Potato pancakes 6 Doughnuts / Spurgos 8 Šaltibarščiai 10 Whistlers / Švilpikai 12 Ear- Like Crackers /Ţagarėliai 14 Dumplings with mushrooms /KoldūnaisuGrybais 17 Czech cuisine 18 Knedlo, zelo, vepřo / Roast Pork, Czech Yeast Dumplings 20 Svíčková s knedlíkem / Sirloin with cream vegetable sauce and Czech dumplings 22 Českébuchty / Czech filled buns 24 Štrůdl / Rolled Apple Cake 26 Ţemlovka / Apple bread pudding 28 Čočkovápolévka / Lentil soup 31 Bulgarian cuisine 32 Mekitsi / МЕКИЦИ 34 Mushroom soup with sorrel /Супаотгъби с киселец 36 Shoppskasalad /Шопскасалата 38 Kapama from Bansko/ КапамапоБански 40 Rhodopes Style Sach /Сачпородопски 42 Banitsa with grapes /Баница с грозде