Fruit Salad

By Ava from All Saints C of E Primary School

Ingredients,

Pear

Apple

Grapes

Pineapple

Blueberries

Raspberries

Strawberries

Orange juice

Method

Firstly, gather a selection of fruit, and a carton of orange juice.

Secondly, chop and prepare the selection of fruit.

After that, add the fruit selection into a bowl.

Finally add a drop of orange juice to keep the fruit fresh.

Crumpet Pizza

By Lucas from All Saints C of E Primary School

Ingredients,

4 crumpets

3 table spoons passata

3 table spoons tomato sauce

1 teaspoon dried oregano

chopped vegetables of your choice, eg pepper, cherry tomatoes, red onion, olives, sweetcorn

75g cheddar cheese, grated

Method

Firstly, lightly toast the crumpets.

Secondly, chop and prepare the selection of vegetables.

After that, mix the pasta, tomato sauce and oregano in a bowl.

Then, line a baking tray with foil.  Spread the sauce over the crumpets, top with vegetables and then cheese.

Finally put the tray under the hot grill and wait for the cheese to melt, 3-4 mins.

By Mary from 45th Primary School of Heraklion

By Alex from 45th Primary School of Heraklion

Stuffed Eggplant

Şehit Uzman Çavuş Ali Akdoğan Primary School

Izmir

 Ingredients

4 pcs medium eggplant

3 tablespoons olive oil

1 unit oversized onion

3 teeth garlic

300 grams mince

1 unit large tomato

2 units medium green green pepper

1/4 bundle parsley

1 tea spoon salt

1/2 tea spoon black pepper

1/4 tea spoon allspice

1 tablespoon tomato paste

½ cup of hot water

           Method

    1.Cut off the eggplants, stalk and tip that you washed.
2. Fry the eggplants you scratched in the middle with a knife in a deep frying pan in sunflower oil. Hold the eggplants you get a tray of paper towels to let go of the excess oil.
3. To prepare for the proprietary expenditure; chop dry onion into small pieces. Cut the garlic finely.
4. Cut the crust of tomatoes into cubes, slice the peppers thinly.
5. Put the olive oil in the pan. roast onions and garlic.
6. Add the meat into the pan. 
7. Add the parsley and mix. Take the eggplants to the oven tray. Open the middle part with the help of a spoon and add the meat you prepared.
 8. Mix  the tomato paste with hot water and add on it.

9. Cook for 30 minutes in a 170 degree preheated oven.
 

Şehit Uzman Çavuş Ali Akdoğan Primary School

Izmir

Milky Semolina Dessert

Ingredients

4 cups (1lt) milk

 100 gr (1/4 lb) margarine or butter

 15 tbsp sugar

 10 tbsp durum semolina

 1 tsp vanilla extract

 Walnut pieces or cinnamon for garnish

Method

1-In a pot, melt the butter/ margarine

2- Add milk and sugar, stir occasionally over medium heat.

3- When the bubbles form on the surface add semolina and stir continuously till it becomes thick (3-5 minutes).

 4-Finally, add the vanilla extract and stir. You can pour the milky semolina dessert into a Pyrex dish, small bowls or cups. Cool and garnish with walnut pieces or cinnamon.

5-You can serve with ıce cream or fruits.

By Antonia from Grădinița Step by Step cu Program Prelungit Dumbrava Minunată and her mother

Romanian Cheese Doughnuts Papanași

                         Method

1. With a fork, mix the cheese, sugar, vanilla and lemon zest.

2. Separately, mix the flour with the baking powder.

3. Gradually add the flour mixture to the cheese mixture. Depending on the cheese you're using you might need to add more or less flour. The dough should be soft and just a bit sticky, but firm enough to form doughnut balls with your hands.

4. Spread some flour on your working surface and knead the dough for a bit to fully combine the ingredients.

5. Form six large balls and 6 small balls.

6. Using your fingers, form a hole in each large ball.

7. Heat enough oil in a pot to cover the Papanași and fry two large doughnuts and two small doughnuts at a time until they're golden brown on each side.

8. Transfer the doughnuts to a platter covered with absorbent paper to remove the excess oil.

There you have it, a traditional Romanian dessert that's easy to prepare and bursts with flavor!

Ingredients

For 6 papanași

300 g cow sweet cheese (or ricotta/cottage cheese)

1 large egg

70 g sugar

200 g flour

½ teaspoon baking powder

Vanilla extract

Lemon zest

500 ml oil for frying the papanași

200 g fruit jam, preferably cranberries, cherries

200 g sour cream

Romanian cornmeal porridge Mămăligă

By Sofia from Grădinița Step by Step cu Program Prelungit Dumbrava Minunată and her family

Optional: fresh herbs of choice

      Method

Gather the ingredients.

Bring the water to a rolling boil. Add the salt and butter, stirring to melt.

Using a wooden spoon, add the cornmeal very gradually, while stirring constantly in the same direction.

Simmer over low heat, stirring frequently, until it thickens and starts to pull away from the sides of the pot, about 35 to 40 minutes.

Serve hot with special Romanian cheese – telemea and sour cream. Add one or two fried eggs.

Tarator 

Bulgarian cold soup

By Victoria from Arabella Kindergarten

Ingredients

2 cucumbers

500 gr plain yogurt

Method

1.Cut the cucumbers into cubes and put them in a bowl.

2. Beat the yogurt with a fork until it gets liquid and pour it  over the cucumbers.

3. Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.

4.Add some water to make the soup as liquid as you like,but take care not to make it too "thin".

5.Put into teh refrigerator to cool.

6. Serve cold.

Banitsa

By  Arabella Kindergarten, Bulgaria

Ingredients

4 eggs

1 plain yogurt

Crushed white cheese

1 tablespoon flour

Melted butter

Baking soda

Filo pastry

Method

1.  Mixed eggs,yogurt,flour and baking soda.

2. Individual sheets are layered one by one with small amounts of filling, crushed cheese and melted butter between them.

4. Cover it with melted butter.

5. Bake for 30 minutes in 170 degree preheated oven.

GRADINITA CU PROGRAM PRELUNGIT NR.6 BRAILA,ROMANIA - 

CABBAGE SCRAMBLE BY IUSTINA AND HER FAMILY

Ingredients:1 tbsp. butter1 c. thinly sliced celery1 thinly sliced onion2 c. diced, peeled ripe tomatoes1 tsp. salt3 c. finely shredded green cabbage1/2 seeded green pepper, cut in strips 1/8 tsp. pepper

Method:

Heat the butter in a large skillet. Add the cabbage, celery, onion, pepper strips, tomatoes, salt and pepper. Cover the skillet and cook vegetables about 5 minutes, or until all of them are tender, stirring once or twice during the cooking. Serve at once. Serves 4.

PLĂCINTE CU RĂVAȘE 

BY ALEXANDRU ILIE AND HIS FAMILY

Ingredients

 METHOD:

1Cheese, sugar and lemon peel are mixed with four beaten eggs.

We prepare the tray from the stove: either a grease it with butter, or coat it with baking paper, according to preference.

2.Take two sheets anoint with a little oil, then put in the cheese composition, roll and place in the tray.

3.Scrapbook folding - small pieces of paper on which you wrote different messages (representative images).

4.Mix the yogurt with two eggs and place on top of the pie.

5.With a thin and very sharp knife, we cut the pie into squares as big as we want.

6.Put the pie in the preheated oven to 175 degrees. It is ready in about 30-40 minutes, when we see that it is beautifully browned and the smell of pie that has spread throughout the house has awakened our senses.

7.Serve hot, warm or cold, as you wish, but necessarily generously powdered with vanilla sugar.