Porcentages of photos project 4ºA.

1.How did you find the activity?
Was asked:
-Funny by a 30% of the students
-Easy by a 15% of the students
-Interesting by a 20% of the students
-Difficult by a 5% of the students
-Tired by a 15% of the students
-Ussefull by a 5% of the students
-Good by a 10% of the students

2.Did you solve any problems during this activity?
Was asked:
-Yes by a 40% of the students
-No by a 60%of the students

3.How did you collaborate to the group work?
Was asked:
-Take photos by a 80% of the students
-In all by a 15% of the students
-The commentary by a 5% of the students

4.What mechanisms or resources have you used to sort out the situation?
-Search of information (where?)
Was asked:
-In the internet by a 100% of the students
-Resort to someone for help (who?)
Was asked:
-To my teacher by a 80% of the students
-To my friends by a 20% of the students
-Creating on your own or with your group:
Was asked:
-In group by a 100% of the students
-Give up trying (why?)
Was asked:
-No by a 100% of the students

5.Do you think it was easy, difficult, useful, interesting,…?
Was asked:
-Interesting by a 50% of the students
-Difficult by a 15% of the students
-Ussefull by a 5% of the students
-Easy by a 30% of the students

6.Did you follow the guidelines and deadlines marked for this project? If not, why not?
Was asked:
-Yes by a 100% of the students

7.What would you improve?
Was asked:
-The quality of the photos by a 30% of the students
-Nothing by a 70% of the students

8.Give a mark to the teacher/s involved and in what way they can do better.
Was asked:
-Well by a 15% of the students
-Notable by a 20% of the students
-Outstanding by a 65% of the students

RECIPES OF 4ºA SPAIN

MEETBALLS WITH MEATS:
Ingredients:
"Breadcrumbs-Minced pork (250 g)
-Parsley (flat leaf parsley 3)
-Pork-Ham (100g)
-Clove garlic (2 or 3)

-Padding (100g)
-Eggs (3)

Steps to follow for the recipe:
-Mix the pork, stuffing and ham into small pieces with the eggs
-He adds garlic and parsley.-was also added to the mix bread crumbs and stir so it is well blended.-With the mixture has formed into little balls of this dough with your hands-And finally, heat the oil in a pan and fry the balls.

BY YOLANDA CORBALÁN FERNANDEZ AND VANESA MARTINEZ DE MAYA 4º A

PAPARAJOTES

Recipe:
Servings: 20 to 25 units
Preparation time: 15 minutes
Ingredients:
-Lemon tree leaves
-0.5 l milk
-2 eggs
-flour (as much as it takes)
-1/2 package baking powder
-sugar
-ground cinamon
-vegetable oil

Directions:
*Wash and dry leaves well with a cloth
*Cover a tray with absorbent kitchen paper.
*Mix the sugar and cinnamon on a plate. (More sugar than cinamon.)
*Prepare pastry ½ h in advance to allow it to rest.
*Put in a bowl: milk, eggs, baking powder. Mix well. Add the flour and whip until the batter is ready.
*Heat up on a deep saucepan a generous quantity of oil. When it is hot, dip lemon tree leaves in the mixture and put them in the saucepan. When they are golden brown, place them on the tray covered with kitchen paper.
*Cover them with the sugar and cinnamon mix and place them on a tray, where they will be served will their stems up.

BY CRISTOBAL AND ANTONIO TEODORO.

RIN RAN :
Ingredients;
-Potatoes
-Cod
-Black olive
-Dried Peper
-Olive Oil
- A pit of Vinegar, a pinch of salt.
Preparation:
Roast the potatoes, cut the potato little pieces, roast the dried peper ran mix thing
(you can also put tomato)

TORTILLA DE PATATAS.

Ingredients:
5 Eggs.
A bit of oil.
A little of salt.
3 Potatoes.
1 Onions.
Some milk.

First you cut the potatoes in thin slices, then you take a frying pan with enough oil to cover the potatoes.
Atfer that you cut the onion in little pieces and add the onion to the potatoes, you can put salt to taste.
Meanwhile you beat the eggs in a bowl with the milk and a pieich of salt.
When the potatoes and onion are fried, you mix them with the eggs.
Now tou take out the oil and put a little oil in the frying pan.
After 3minutes you have to turn it to doit put a plate over the omelette and turn the frying pan putin the omelette in the plate. Then You repeat this process until the omelette is eurdled.

BY Mª ENCARNA ABRIL AND MERCEDES PEÑALVER

CHEESECAKE.

Ingredients of the dish:
strawberry jam
condensed milk
four eggs
and a tub of Philadelphia cheese

How to cook:
Place all ingredients in a blender and blend at the Sofres is candy and throw it shakes a candy ingredients. is put into the pit and put the lid and cook quickly. Cool and turn around and put the jam above

CROQUETAS.

Ingredients
50 gr. of butter
2 tablespoons oil
4 tablespoons flour
3 / 4 milk
2 eggs
oil
a plate with breadcrumbs
salt

Put oil and butter in a frying pan, then put the floor and stir with a spoon, then add the milk graduallyuntil a thick bechamel, then check the fill you're going to put, put it in a dish and let cool two hours , then take some dough and give it the way you want.

BY JOSE PASCUAL DE MOYA.

MUSLITOS DE POLLO EN SALSA DE CEBOLLA Y ZANAHORIA.

Ingredients (4 persons)
8 thighs of chicken.
200 grams of onion.
2 carrots.
1 leek.
4 spoonfuls of olive oil.
Salt and pepper.
Garrison:
100 grams of potatoes.
¼ liter of olive oil to fry.
Salt.
How is made:
Season the chicken thighs previously clean of feathers. Place the chicken in a pan with olive oil, along with the onion cut into thin strips (cut into strips) and the carrot and leek clean and cut into slices . cook with the pot covered for about 1 hour over medium heat. Once cooked chicken thighs spend vegetable sauce with a potato masher or a blender until it becomes a fine sauce salsa cooked thighs, give the whole a boil and put a pinch of salt. accompany this dish with a new bridge potatoes (potatoes cut into thick sticks and fried in olive oil with some salt)

CHOCOLATE CAKE

This cake is very easy for make in your hause, and is very quick too.

First, you have to have 4 egs, 150gr of flour, 100gr of sugar, chocolate powder, yeast and butter.

* You put the butter, four egs, chocolate powder in a boll, and them heated in the microwave, boat the mix too.

* When you have beat the mix, have to add the sugar, flour and yeast, anda boat the mix again.

* To sum up, put the boll with te mix in the microwave for five minuts, and YOU HAVE A GOOD CHOCOLATE CAKE!

BY ALFONSO DURAN AND RAMON CAPARRÓS.

Discussion: You may think wrongly, but in all ways think with your own head-Doris Lessing

agree or not? I agree with it because nobody can understand you better than yourself.If you always agree with other people and do what they tell you to do without questioning you will go away from yourself and be someone else.
What do you think.Agree or not?

Class Activity

Class Activity

Class Activities

Turkish Delicious Kebap

RECIPE: LEMON’S CURD.

INGREDIENTS FOR 6 PEOPLES:

- 100 g of lemon’s juice

- 6 eggs

- 200 g of sugar

- 50 g of butter

- 250 g of cream

- ½ teaspoon of grated lemon peel

● PREPARATION:

Put a saucepan in the fire with water, inside of the saucepan put a bowl and put all of the ingredients. Whip it until get a cream very thick

It’s so important that the temperature of the water doesn’t exceed the 90ºC.

Then wait that the cream put cold and before serve put into the fridge and decorate with cinnamon or slices of lemon, what you want!!

This recipe it’s very comfortable for the summer!! =D

Made by; Noemí Loaisa Fernández and Miriam García Sánchez.

Recipe

INGREDIENTS FOR 4 PEOPLE:

• 4 Potatoes
• 1 Onion
• 4 Red pepper
• 15 Black olives
• Olive oil
• Vinegar
• Cod (200 gr.)

How prepare it?

Firstly we have to grill the potatoes (to cut in little squares). Then we have to add the onion (this cut in slice) with the potatoes, the cod, the black olives, the pepper, the olive oil and the vinegar, finally we have to toss all together and...ready for eat !!!

Drama in German About Thinking with your head

Ja sager, nein sager-drama written by Brecht and performed by our pupils in German. It is about thinking with your head and being determined. The message : It is no good to say Yes for everything, you should say No when necessary.

The survey for students who visited partners. (prepared by Gündoğdu School and sent to Hungarian partners and Gundogdu students to answer)

EVALUATION TEST FOR THE PROJECT

1. How did you find the activity?

Very Good
Interesting
Funny
Other:

2. Did you solve any problems during this activity? If yes, what was the problem?

Yes
No

3. How did you collaborate to the group work?

Searching
Choosing
Other:

4. What mechanisms or resources have you used to sort out the situation?

a. Search of information (Where?)

Internet, etc

b. Resort to someone for help (If yes, who?)

No
Yes

c. Creating on your own or with your group:

On my own
With my group

5. Do you think it was easy, difficult, useful, interesting, etc?


6. Did you follow the guidelines and deadlines marked for this project? If not, why not?


7. What do you think you have improved?

My English level
The group work
Something on the blog

.8. Are you satisfied with the results of your group?

9. Did your awareness of “autonomous thinking” / “healthy food” rise?

Turkish Stuffed Kofte

Stuffed Kofte (for 22 people)

Filling:

• 300 gr lean ground beef
• 1 onion finely chopped
• 1/2 teaspoon cayenme pepper
• 1/2 teaspoon all spice
• Salt
• Pepper

Kofte Shell

• 400 gr beef steak (no fat, no veins), cut in medium sized chunks.
• 1 -1/2 red pepper, chopped
• 1 cup bulgur, fine grain
• 1/2 small onion, finely chopped
• 3 tablepoon red pepper paste
• salt

For the filling: Saute the ground beef with the onion until the meat is light brown and crumbly.Then drain and add the rest of the ingredients, stir.Put aside.

For the Kofte Shell: Put the beef and red pepper in the food processor and turn it into paste.After that check the paste with your fingers, if there are any stringy veins, remove them Place the bulgur in a large bowl and add a little bit of water to get it wet, but not sloopy. Add the red pepper paste onion and salt, knead them all.Slopaste little by little and knead well .During the kneading, wet your hands onee in a while and contive kneading. Do this for 10 minutes and make sure everything's mixed well.

Take a walnut sized piece from it make a ball and place it on your palm.Use your other hand's index finger to make a hole at the centre.Make the outside as thin as possible.Put 2 teaspoon of filling in it. Then wet your hand and slowly close the top.And rotate it in your palm to make the surface smooth.

Boil soume water in a pan.As soon as it get boiled leave the koftes gently into the boiled water and wt until the koftes comes over the water.After that take the koftes out and serve them hot with a lemon.

Adana Kebap

Ingredients
3/4 pound ground lamb
2 tablespoons unsalted butter, cut into tiny pieces
3/4 pound ground veal
Extra virgin olive oil, melted unsalted butter, or vegetable oil for brushing
2 teaspoons cayenne pepper, or more to taste
2 medium onions, peeled and sliced
2 teaspoons freshly ground coriander seeds
1 tablespoon sumac (a spice found in Middle Eastern markets)
2 teaspoons freshly ground cumin seeds
Finely chopped fresh parsley leaves for garnish
2 teaspoons freshly ground black pepper
Salt to taste
2 pide bread

Recipe Info
Category: Turkish Kebaps
Directions
1. In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesn't stick to them. Cover and let the mixture rest in the refrigerator for 1 hour.

2. Prepare a charcoal fire or preheat a gas grill on medium-low for 15 minutes. Form the meat into patties about six inches long and two inches wide. Grill until the köfte are springy to the touch, about 20 minutes, turning often.

3. Meanwhile, brush the pide bread with olive oil, melted butter, or vegetable oil and grill or griddle for a few minutes until hot but not brittle.

4. Arrange the köfte on a serving platter or individual plates and serve with the pide bread, sliced onions, a sprinkle of sumac, and chopped parsley as a garnish. Note: Turkish style pide bread is not the pocket bread we know as Arabic bread or pita bread. It is a flatbread, though, that needs to be warmed before using, usually to wrap foods in. It can be replaced with pita bread, of course, or even Indian nan bread that you might find in an Indian market. Pide bread can be found in Greek and Middle Eastern markets (often in the frozen food section). Makes 4 servings...

Swedish Pancake

Swedish Pancake

You need:
3 eggs
6 decilitre milk
2.5 decilitre flower
1 teaspoon salt

How to do:
Whip the eggs with 3 dl milk, when the mixture is smooth, add the rest of the ingredients. Keep stiring till it's smooth. Then poor the mixture in a pan, just so it covers the bottom, and fry it. Don't forget to use a lot of butter as you fry it!

Serve or eat it with jam and whipt cream. Or something else if you like, but the most common thing is jam, sugar and cream.

BLACK RICE

Ingredients:
2 tablespoons extra-virgin olive oil
2/3 pound cleaned squid bodies -- cut into 1-inch pieces
1 1/3 medium tomatoes -- seeded and grated
2/3 small yellow onion -- peeled and finely chopped
2 cloves garlic -- peeled and minced
1 Kg Squids
1 1/3 teaspoon sweet paprika
2 cups Spanish paella rice or short-grain Italian rice
salt
1 2/3 teaspoon squid ink

Directions:
Heat oil in a 16"-18" paella pan or large skillet over medium-high heat. Pan will span two burners; rotate pan occasionally for even cooking. Add squid and cook, stirring frequently, until all juices exuded by squid evaporate, about 5 minutes. Squid should be firm.

Reduce heat to low, add tomatoes, onions, and garlic, and cook, stirring occasionally, for 3 minutes.


Set aside 1/4 cup stock in a small bowl. Heat remaining stock in a medium saucepan over medium heat. Add paprika and stir until dissolved.

Stir rice into paella pan, generously season with salt, then slowly add hot stock. Increase heat to medium-high and cook, without stirring, until rice begins to swell, about 10 minutes.

Mix squid ink into reserved stock, then pour into pan. Stir once, then reduce heat to low and cook until all liquid evaporates, about 10 minutes. Remove from heat, cover with a clean dish towel, and cool for 20 minutes. Serve from pan at room temperature.

Per Serving (excluding unknown items): 179 Calories; 13g Fat (77.6% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 240mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

*Note: You have scaled this recipe to serve/make 4 (originally serves/makes 6). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly.

By Víctor

CALASPARRA RICE AND RABIT PAELLA

INGREDIENTS:

• 1 Rabbit, cut into small pieces and salted.
• 2 Large ripe tomatoes, peeled, seeded and chopped
• 1 Gallon plus 1 quarter water, lightly salted
• 4 1/2 cup Calasparra Bomba rice
• 2 Large pinches of saffron filaments, lightly crushed and soaked in a little hot water.
• 2 large red peppers, roasted and peeled, and cut into broad strips.
• 4 garlic cloves.
• A bunch of fresh parsley, chopped.

Heat some olive oil in a frying pan and brown the pieces of rabbit.
Remove from the pan, then add the tomatoes to the pan and cook until
soft. Set aside. Put the water into a large pan and bring to a boil. Add
the rabbit and cook for 20 minutes. Drain, reserving the stock. As Maria
says, "Not everyone takes the trouble to make the broth, so they use the
water for the rice instead, but of course it won't be so good." Reheat the
tomatoes, and stir in the rice until it is lightly toasted and has
absorbed all the surplus oil. Put the stock and rabbit pieces into the
Paella. Ring to a boil and sprinkle in the rice and tomatoes, saffron, garlic

and parsley. Finally arrange the peppers over the top.

The rice must bubble fierce and fast on a high heat for 10 minutes
(by the clock); imagine each little grain jumping for joy. Turn down
the heat a little, and leave to cook for another ten minutes.

When the time is up, turn off the heat, cover the pan with a clean
cloth or foil and leave the rest for 15 minutes. This us VERY
IMPORTANT, but "the trick is to turn off the heat just before the
rice is cooked, as it will keep on cooking in the pan. It's a
question of judgment. You've got to learn the precise moment, that's
where experience comes in. If it is cooked for too long, the rice
will become like chewing gum. And NEVER add extra water. If all the
liquid has evaporated before the twenty minutes are up, turn off the
heat and cover the rice. It is ABSOLUTELY FORBIDDEN to add extra water.
By now the rice should be ready to serve, but in fact it improves the
longer it "relaxes" in the pan. Which makes it perfect for seconds.
Or thirds. Sprinkle with chopped parsley if you want it to look nice
in a photo, but the refinement is unnecessary.

BY Mavi Sánchez Morales & Sergio Valero Sánchez !!

“Three chocolate cake.”

Ingredients:
150 g of black chocolate
150 g of milk chocolate
150 g of white chocolate
150 g of sugar
750 ml. of cream
750 ml. of milk
3 envelopes of curd

Elaboration:

Step 1 of the elaboration: You have to melt the butter, 50gr and the smashed biscuits to form the base by mixing them on a round recipient and a splash of milk!.

Step 2: Put the black chocolate, 75 gr. of sugar, 250 ml. of milk, 250 ml. of cream and an envelope of curd, all 7 minutes, 90 °, speed 5.
Roll over the biscuit base. Let it rest in the fridge for fifteen minutes.

Put the milk chocolate (brown), 50 gr. of sugar, 250 ml. of milk, 250 ml. of cream and an envelope of curd, all seven minutes, 90 º, speed 5. Throw on top of black chocolate. Pour it into a big spoon set over the black chocolate. Stays in the fridge for over 15 minutes more.

Put the white chocolate, 25 gr. of sugar, 250 of cream, 250 ml. of milk and an envelope of curd, all seven minutes speed 5.


made by; María Ruiz and Hipólito.

Coffee “Crème Caramel”

Ingredients:

· 2 coffee glasses (medium size)

· 2 liquid cream packets (about 200 ml. each packet)

· 8 sugar spoonfuls (soup spoon)

· 1 Créme Caramel packet (Royal brand if it’s possible)

Preparation:

Mix the sugar with the crème caramel. Add the cream and mix with the sugar and the crème caramel. Then, add the coffee, and put the mixture in the fire until it boils. After, you put the mixture in a plate with high edges and leave the mixture in air temperature. Finally when it’s warm you put into the fridge and after an hour to serve it you have to turn the tray, and take it out, and put it into another plate. The dark part must be over the light part.

Crème Caramel packet

Liquid cream

Made by Sara Gonzáles & María Martínez

ZARANGOLLO MURCIANO Ingredients for 6 people: 1 kg zucchini 1 / 2 kg of green onions or dried, to taste 3 eggs Olive oil And salt. Preparation: The key, as always recommend is from a top quality raw material, otherwise, no matter how good the recipe cooks that we will not give evidence of this. Begin .... First step: prepare the vegetables We started washing the vegetables. The onions that we will use will be either tender or raw, according to individual taste, you know that the dry is stronger and the tender has a milder flavor. As we cut the zucchini with the skin or not, because it is so thin that we can make it, giving more color and different texture. After washing the vegetables, cut the onion into thin earrings and zucchini slices, neither too thin nor too thick. In Murcia we like to watch our Zarangollo plate and see the slices of zucchini and onion rings. If we cut any small break and we lose that characteristic shape. Second step: the cook After cutting all we have to cook. To do this in a pan high we had a good splash of olive oil, being careful not to go because this oil is that which will ultimately be. When hot, pour the zucchini slices and season, we keep it under fire to allow time for the vegetables to lose their water and cooked without grab. Add the onion when the zucchini has lost a bit of water (because it takes time for cooking), to cut into thin earrings will cook before. We let it cook over low heat. (You can also put the onion first and then the zucchini, that depends on whether the onion is hard and the size that we cut.) Third step: add the eggs After 20 minutes proceed to add the eggs. Just helmets, threw on the ingredients and once in the pan mix all with care not to break until we see the coagulated egg. Check the salt

Made by: Miriam Carmona & Ana belen Lopez

PIPIRRANA

INGREDIENTS. (4 persons)

· 2 ripe tomatoes salad.

· 2 green and red Peppers.

· 2 cucumbers.

· 2 cloves garlic.

· Salt and black pepper.

· 1 / 2 onion.

· 2 tablespoons wine Vinegar.

· 1 tablespoon olive oil.

· Olives (the ones you want, but Andalusian).

· 3 slices of bread (optional).

PREPARATION PIPIRRANA.

· Step 1: Wash and open the peppers, remove seeds and skin, cut into squares and set aside. Peel and chop the garlic, peel the cucumber and cut into squares, like tomatoes, onion and minced garlic.

· Step 2: Mix everything, dress with vinegar, oil, pepper and salt or you can make a vinaigrette: ½ measure with vinegar 5 measures of olive oil, season to taste and mix with wire whisk until emulsified. Pour the dressing over vegetables, mix and put in the refrigerator for at least half an hour before serving.

· Step 3: Serve with slices of bread, delicious for dipping the bread and chop olives and add to rather tiny salad on top.

DONE BY:

JOSE MARÍA FERNÁNDEZ MARÍN

EVA SUSARTE ESPÍN.

recipe by Eva Susarte and Chema Fernandez

PIPIRRANA.


INGREDIENTS. (4 persons)

• 2 ripe tomatoes salad.
• 2 green and red Peppers.
• 2 cucumbers.
• 2 cloves garlic.
• Salt and black pepper.
• 1 / 2 onion.
• 2 tablespoons wine Vinegar.
• 1 tablespoon olive oil.
• Olives (the ones you want, but Andalusian).
• 3 slices of bread (optional).



PREPARATING PIPIRRANA.

• Step 1: Wash and open the peppers, remove seeds and skin, cut into squares and set aside. Peel and chop the garlic, peel the cucumber and cut into squares, like tomatoes, onion and minced garlic.
• Step 2: Mix everything, dress with vinegar, oil, pepper and salt or you can make a vinaigrette: ½ measure with vinegar 5 measures of olive oil, season to taste and mix with wire whisk until emulsified. Pour the dressing over vegetables, mix and put in the refrigerator for at least half an hour before serving.
• Step 3: Serve with slices of bread, delicious for dipping the bread and chop olives and add to rather tiny salad on top.



DONE BY:
JOSE MARÍA FERNÁNDEZ MARÍN
EVA SUSARTE ESPÍN.