Recipes with fruits and vegetables

Strawberry jam

18th Primary School of Larissa

Thomie Siskou

Components
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1 kilo of strawberries
500 gr. crystal Sugar
1 vanilla pod
anise, optional
cardamom (cardamom), optional
lemon juice, from 1 lemon

Execution Method
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Cut the stems from the strawberries and wash them very well. Put the strawberries with the sugar in a large bowl. (If we don't want the jam to be too sweet, we reduce the sugar, but be careful, not less than 350 g. The correct sugar-strawberry ratio is 1 to 2.) We break the strawberries a little with our hand to extract more juice. (If you want a smoother jam, smash the strawberries enough, if you want it more homemade, leave larger pieces of strawberry.)

Cut the vanilla pod in half, remove the seeds and pour them into the bowl.Optionally add anise and cardamom. (Ideally we put them in a tulle, creating a pouch so that it can be easily removed later.)Cover the bowl with transparent film and leave it in the refrigerator for 12-24 hours.Pour the mixture from the bowl into a large saucepan.Place the saucepan over low heat and simmer until the jam sets, about 30 minutes. (If we have a pastry thermometer, the temperature should reach at least 105°C.)

Pour the lemon juice into the pot and let it boil one more time.Remove the pot from the heat and remove the bag with the herbs, if we have added them.We divide the jam into sterilized jars which we close tightly.Serve the jam on slices of bread spread with cream cheese.Store the sterilized jars with the jam in the refrigerator for 2-3 months.

3rd Primary School of Palamas-Karditsa, Greece 

6th grade

Dimitra Papadouli - 

Christos Katis

Γλυκό του κουταλιού Βύσσινο

Εκτέλεση Συνταγής

1.Πλένουμε πρώτα πολύ καλά τα βύσσινα.

2.Αφαιρούμε τα κοτσάνια.

3.Με φουρκέτα (καλύτερα) ή αν έχετε, µε το ειδικό εργαλείο αφαιρούμε τα κουκούτσια για το γλυκό βύσσινο.

4.Τοποθετούμε σε μπολ στρώσεις, εναλλάξ, βύσσινα και ζάχαρη.

5.Καλύπτουμε µε μεμβράνη.

6.Αφήνουμε για µία νύχτα στο ψυγείο ανακατεύοντάς τα σε αυτό το διάστημα δύο µε τρεις φορές.

7.Την επόμενη μέρα βάζουμε τα βύσσινα και τη ζάχαρη σε µία κατσαρόλα µε χοντρή βάση, προσθέτουμε το νερό και ανακατεύουμε.

8.Τα αφήνουμε να πάρουν βράση και χαμηλώνουμε τη φωτιά. 

9.Ξαφρίζουμε όποτε σχηματίζεται αφρός στην επιφάνεια.

10.Βράζουμε για 15΄-20΄.

11.Αφήνουμε το γλυκό να κρυώσει καλά στην κατσαρόλα.

12.Τότε το ξαναβράζουμε – πάντα σε μέτρια φωτιά, μέχρι να δέσει σωστά το σιρόπι.

13.Το σιρόπι έχει δέσει όταν στάζουμε µία σταγόνα απ’ αυτό πάνω στο νύχι του αντίχειρα.

14.Όταν αυτή η σταγόνα στέκεται και δεν χύνεται, το γλυκό είναι σωστά δεμένο.

15. Προσθέτουμε το χυμό λεμονιού και βράζουμε για 1΄-2΄ ακόμη.

RECIPE IMPLEMENTATION

A. Anselmi primary school of Arcevia- Italy (Ombretta Bucci)

Italian Apple pie

Watch this video!!!

https://youtu.be/ictuOhMGAG8

Our dissemination by apple pie!!!! Other teachers taste it...

... and love it!

8ο Δημοτικό Σχολείο Κορδελιού

Γλυκό του κουταλιού καρπούζι

Υλικά

1 κιλό καρπούζι καθαρισμένο ( το άσπρο μέρος)

1 κιλό ζάχαρη

1βανίλια

χυμό από μισό λεμόνι

3 λεμόνια

Εκτέλεση συνταγής

Καθαρίζουμε την πράσινη εξωτερική φλούδα και την ψίχα, αφήνοντας ελάχιστη κόκκινη ψίχα.

Την κόβουμε σε κυδωνάτα κομμάτια.

Τα βάζουμε σε μια κατσαρόλα με νερό και τα 3 στυμμένα λεμόνια για 2 ώρες.

Τα σουρώνουμε.

Τα βάζουμε στην κατσαρόλα, τα πασπαλίζουμε με τη ζάχαρη και τα αφήνουμε σε χαμηλή φωτιά χωρίς καθόλου νερό.

Από την ώρα που θα πάρει βράση, βράζουμε για 15-20 λεπτά.

Ξαφρίζουμε.

Αφήνουμε να κρυώσει καλά.

Την επόμενη μέρα ξαναβράζουμε το γλυκό, για να δέσει το σιρόπι.

Στο τέλος του βρασμού προσθέτουμε τη βανίλια και τον χυμό λεμονιού.

Fruit salad and compotes

🍓By the 5th grade of 

4th Primary School of Tyrnavos, Greece 

                  Georgia Katsouperi 🌈 Christina Koutalou

             5 κούπες νερό / 5 cups fresh water

             1 κούπα ζάχαρη / 1 cup sugar 

               1 βανίλια / 1 Vanilla 

                1 στικ κανέλα / 1 cinnamon 

                 2 αχλάδια / 2 pears 

                  1 νεκταρίνι / 1 nectarine 

                   1 μήλο / 1 apple 

                    4 βανίλιες / 4 vanilla pods

😉Other fruit of your choice

1  Σε μια κατσαρολίτσα βάζουμε το νερό, τη ζάχαρη, τη βανίλια και την κανέλα / Put the water, the sugar, the vanilla and the cinnamon in a saucepan.

🍇🍈🍉🍊🍋🍌🍍🥭🍎🌽🍅🍓🍒🍑🍐🍏🥑

🍇🍈🍉🍊🍋🍌🍍🥭🍎🍏🍐🍑🍒🍓🍅🌽🥑

18th Primary School of Larissa

Maria Sioula, Grade E2

Banana Ice Cream

INGREDIENTS

DIRECTIONS

STEP 1

Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. 

STEP 2

Then remove and blend bananas, milk, and honey in a blender until smooth and creamy. 

STEP 3

Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.

STEP 4

Sprinkle with walnuts optionally. That's it!

4th Primary School of Tyrnavos- 3rd grade- Tania Basdeki

Φρουτοσαλάτα-  Fruit salad

Fruitsalad

Spinach pie  

 Ingredients

2-3 tablespoons olive oil and 100 gr olive oil for sprinkling

150 gr spring onion

salt and pepper

1.200 gr fresh, peeled spinach

1 bunch of dill

500 gr of Greek feta cheese

2 eggs, medium

1 teaspoon of baking powder

700 gr country-style puff pastry (handmade in our case)

Primary School of Argyropouli, Greece, 3rd and 6th grades, Niki Daoula, Sophia Nassiou

Procedure

Preheat the oven to 170°C in the air mode. 

Place a frying pan with the olive oil over high heat. 

Chop the spring onion and add it to the pan.

Add the salt, pepper and spinach.

Chop the dill, add it to the pan, and frizzle until the spinach has reduced in bulk. 

Cut the feta cheese into large pieces and add it to the pan. 

Crack the eggs into a bowl, add the baking powder, and mix well with a hand.

Pour the eggs and baking powder into the pan and mix well with a wooden spoon.

In a baking tray, spread 2 pastry leaves lengthwise, drizzling them with the olive oil in between, and let the edges fall out. Spread 2 more sheets vertically on top of the previous ones, drizzle them with olive oil and let the edges fall out. Don't forget to sprinkle the edges too! Place 1 more sheet in the center of the tray, drizzle with olive oil, and fold in half.

Transfer the filling to the baking tray and spread it well.

Place 1 sheet on top of the filling, drizzle it with olive oil, and fold it in half. Spread 2 sheets vertically, drizzling them with olive oil. Place the last sheet on top, fold it in half, and drizzle with olive oil.

Turn the remaining sheets inward, creating the crust, and "close" the pie. Press them down with a pastry brush.

Lightly etch the pie into square pieces.

Put the tray into the oven and bake for 1 hour.

Remove the tray from the oven, cut into pieces, and serve.

We had a great time preparing and baking the pies! But most of all, eating them!!!

7th Primary School of Acharnes

                    classes C1 & C2

Eleni Mavrommati - Vassilis Anagnostou -                           Anastasia Papadaki

Traditional Briam

Ingredients

2 potatoes

1 eggplant

2 carrots

2 zucchini

1 red pepper

1 yellow pepper

1 green pepper

1 onion

2 sc. garlic

400 gr. tomatoes

2 tbsp tomato paste

100 gr. olive oil

salt

pepper

1 tbsp oregano

1 tbsp thyme

1 tbsp honey

Execution Method

Preheat the oven to 180°C in the air.

Cut the potatoes and eggplant into 1 cm slices, the carrots and zucchini into crescents and put them in a bowl.

Cut the peppers into pieces and put them in the bowl.

Cut the onion into four pieces, separate the skins and put them in the bowl with the rest of the vegetables.

Add the chopped garlic and set aside.

In another bowl, grate the tomatoes, add the tomato paste and mix.

Put 80 gr. olive oil, salt, pepper, oregano, thyme and honey and mix.

Pour the sauce over the vegetables and mix.

Transfer to a 25x32 cm pan, add 20 g. olive oil and cover with aluminum foil.

Bake for 30-40 minutes, uncover and bake for an additional 20-30 minutes.

Serve with feta cheese, oregano, olive oil, pepper and bread.

Enjoy your meal!

Primary School of Damasi- Erasmia Magoulioti-1st Grade

Fruit salad

• pears, washed and cleaned

• apple, washed and cleaned

•  bananas

• juice of 1/2 lemon

• strawberries

• Kiwi

• peeled oranges

• apricots

• fresh orange juice

Procedure

1. For the sugar-free fruit salad, cut the pears and apples into cubes (not small, regular ones) and put them in a bowl.

2. Peel the bananas, cut them into slices, add them to the bowl with the lemon juice and mix. We do this so that the fruit does not turn black.

3. Wash the strawberries very well, clean them from their stems and leave them on absorbent kitchen paper to dry.

4. Cut the strawberries and oranges into equal-sized pieces and put them in the bowl with the rest of the fruit.

5. Pour the orange juice into a bowl. Mix well.