Recipes from Hungary

Curd ‘linzer’

Ingredients:
 250 grams of margarine
 400 grams of flour
 100 grams of sugar
 A bit of salt
 A little baking powder
 Four egg- yolk
 Three tablespoonful of sour cream
For the filling:
 500 grams of curd
 250 grams of sugar
 A lemon peel
 Four eggs white
 A little vanilla sugar

We get a bowl and put the margarine, the flour, the sugar, the salt, the baking powder, the egg- yolk and the sour cream into the pot and knead the ingredients together well.
Then we cut it into two halves. We leave it alone for half an hour. Then we roll it. After that we beat egg white. Then we add the ingredients of the filling and carefully mix them. Then we spread this mixture on the rolled dough. After that we roll the other half of the dough and put it on the top of the filling. At last we bake it for thirty- five minutes and then we sprinkle the curd ‘linzer’ with castor sugar. If I were you, I would taste it. In summer we put into the fridge.
Good appetite!

Recipes from Hungary

Fried „derelye”
(for about 8 persons)

Ingredients:
• 1kg flour
• 50 grams yeast (put it in warm milk with sugar)
• 100 grams margarine
• 2 eggs
• clotted cream to taste

Knead the ingredients together to make a light pastry and leave it alone for half an hour. Then roll it out and fill it with jam or cottage cheese. Fry it in hot oil. Sprinkle it with powdered sugar.
I live in a Kraut village and this is the local special dish.

Recipes from Hungary

Pea soup

Ingredients:

• 3-4 carrots


• 2 white carrots


• half an onion


• pea


• salt


• pepper


• celery


• parsley


• 1 tomato


• 1 potato
  

My mum made this dish for the weekend. Nobody wanted heavy meal because in this hot weather nobody is hungry.
So here is how to make a pea soup:
Wash the carrots, potato, tomato and onion, chop carrots and onion, put them into a casserole, fry them on a little oil and pour water into it. After that add the pea, salt, pepper, tomato, potato, celery, parsley and a stock-cube and cook them till the soup is ready to be served.


Szurofka Noémi
9.a

Russian salad- by: Jose Carlos and Vicente, from spain

Russian Salad


Ideal as a Starter, Party Food or Lunch.

1 lb potatoes
1 cup of carrots, cubed
1 cup of peas
1 onion, finely chopped
pickled cucumber, cut into cubes
light mayonnaise, enough to cover the salad
vinegar to taste
salt and pepper to taste

to decorate:
eggs, halved
lettuce, tomatoes...

1. boil potatoes, leave to cool and smash
2. cook the peas and carrots leave to cool
3. then mix all the ingredients together
4. add vinegar, salt and freshly ground pepper to taste
5. stir in the mayonnaise and leave in fridge for at least an hour
or can be left over night, covered with cling film
6. serve on lettuce leaves and egg halves placed on top

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 !!!

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 !!

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.

About MODELS and RECIPES!!!

Hi everyone, how are you?

It´s Juan, the administrator here, I just wanted to remind you that we are expecting your pictures from the modelling project and also your traditional recipes so that we can celebrate the Day of the European Food!!!

Here in Spain it´s going to be on 17th June, so we need your recipes now!

Recipes workshop