Traditions across Europe-an eTwinning project

“Science and technology revolutionize our lives, but memory, TRADITION and myth frame our response.” (Arthur Schlesinger Jr.)

Romanian Walnut Panetone (Cozonaci cu nuca) December 12, 2009

Filed under: Traditional recipes — ivasil @ 11:37 pm

This is a recipe we usually prepare for Christmas.

Dough: 2 lbs/1 kg flour, 10 oz/300 g sugar, 1 1/2 cups milk, 6 eggs, 2 oz/50 g yeast, 7 oz/200 g butter, 2 tablespoons of oil, vanilla stick, salt, egg for smearing  the dough, grease for the pans.

Make a starter from yeast and a teaspoon of sugar. Mix until it has the consistency of sour cream, add 2-3 tablespoons of tepid milk, a little flour and mix well; sprinkle some flour on top, cover and let sit in a warm place to rise. Boil the milk with the vanilla stick (cut in very small pieces) and leave it on the side of the oven, covered, to keep warm.

Mix the yolks with the sugar and salt, then slowly pour the tepid milk, stirring continuously. Place the risen starter in a large bowl and pour, stirring continuously, the yolk-milk mixture and some flour, a little at a time. Then add 3 whipped egg whites. When you finish this step, start kneading. Knead, adding melted butter combined with oil, a little at a time, until the dough starts to easily come off your palms. Cover with a cloth and then something thicker ( a blanket, for example).
Leave in a warm place to triple in volume. If during kneading the dough seems too hard, you may add a little bit of milk. If, on the contrary, the dough seems too soft, you may add a little flour.

Filling: 10 oz/300 g ground walnuts, 1 cup milk, 3/4 cup of sugar, 1/4 cup of rum, vanilla

Melt the sugar in the warm milk with vanilla in a pot on the range. When the sugar is melted, add the walnuts and keep stirring. After a few minutes of boiling, and after the filling has thickened, remove from heat and add rum. When the filling is cold, roll a sheet of dough about one finger thick, uniformly spread the walnut filling on top and roll like a jelly roll.
Grease a bread pan, place the roll inside, let rise for a while. Smeare with egg and bake at medium heat. Take out of the pan as soon as it is done, place on a cloth and let cool.

Enjoy it!

 

11th November – Poland’s Independence Day (Dzień Niepodległosci) and Saint Martin croissants November 24, 2008

Filed under: Traditional recipes — ligregni @ 3:37 pm

In Polish cities, on 11th November (Polish Independence Day, a national holiday, the anniversary of regaining independence in 1918), a well known saint, Saint Martin, is celebrated – all people traditionally eat Saint Martin croissants, tons of croissants each year are eaten.

Unlike French croissants, they are crescent-shaped sweetrolls with poppyseed-almond filling.

I have found the recipe for the croissants at http://easteuropeanfood.about.com/od/polishdesserts/r/stmartins.htm .


“Makes 16 St. Martin’s Day Croissants

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

  • Dough:
  • 2 1/4 teaspoons instant yeast (not rapid rise)
  • 1 cup lukewarm milk
  • 1 tablespoon sugar
  • 3 large egg yolks, beaten
  • 1 cup confectioners’ sugar
  • 4 ounces (1 stick) melted lukewarm butter
  • 4 cups all-purpose flour
  • .
  • Filling:
  • 1 (12-ounce) can poppyseed filling
  • 1 (12-ounce) can almond filling
  • .
  • Glaze:
  • 3 cups confectioners’ sugar
  • 2 tablespoons water, more or less
  • 2 ounces toasted sliced almonds

Preparation:

  1. In the bowl of a stand mixer combine yeast, milk, and 1 tablespoon sugar until yeast has dissolved.
  2. Add egg yolks, confectioners’ sugar and butter to bowl and mix. Add flour and knead thoroughly until dough is smooth and starts to blister, 8-10 minutes. Transfer to a greased bowl, cover and let rise until doubled.
  3. Turn dough out onto a lightly floured work surface and divide in half. Working with one dough half at a time, roll each into a 1/4-inch thick circle. Using a pizza wheel or nonserrated pastry cutter, cut into 8 pie-shaped wedges.Note: Instead of 16 individual crescents, you can make two large crescents.
  4. In a medium bowl, thoroughly combine poppyseed and almond filings. Place 1 tablespoon filling at the wide edge of the triangle and roll away from you. Place, point side down, on a parchment-lined baking sheet forming into a crescent shape. Repeat with the remaining triangles. Repeat wth remaining half of dough. Cover with plastic and let crescents rise until doubled.
  5. Heat oven to 375 degrees. Bake croissants about 20 minutes or until golden brown. Cool completely. Combine confectioners’ sugar and enough water to make a runny glaze. Frost crescents and sprinkle with toasted sliced almonds. Great with hot tea or coffee.”

The croissants are so tasty people also prepare them before and after the day.

By class 1, Gimnazjum nr 18, Gdańsk, Poland

 

The Bread Market August 18, 2008

Filed under: Festivals and fairs,Traditional recipes — ivasil @ 6:15 pm
Tags: , ,

There is a Bread Market every year in a park near us. Besides many types of bread, some of them used in religious observances,

sweets, ways of making the bread (I’ll show you one), agricultural tools etc, one can see, hear and taste many other things. We had some good wine, cheese, pies and watched bread being made and people dance, they are always eager to.
For example, these are some traditional cakes made in Transylvania. They are baked over hot embers, the dough rolled on these props.

Then they are sprinkled with grounded nuts, sugar, sesame, peanuts or coconut and eaten hot. Delicious!

This was a stand with many kinds of cheese. See the man’s hat, so small and funny, seeming to belong to someone else? It’s the typical hat of shepherds in the Sibiu area, an area famous for its dairy products. The brown cylindrical thing on the table in front of the woman is cheese in fir-tree bark. Its an old kneaded cheese, absolutely delicious. And there’s polenta boiling in the big black cast-iron kettle. You’ll see later what it will be turned into.

Just one of the stands with bread, buns and cakes.

This was a nice stand,with objects made of the leaves covering the corn cob (couldn’t find the English word): little baskets, bells, dolls, boxes. Can you see the witch on its broom hanging on the right side? By the way, a little boy was asking:”So, the corn is made of wheat, right?”. City kids!

This old woman was at a clothes stand, but I liked her even more than the clothes. Look at her beautiful blouse and her peaceful smile.

Remember the polenta that was boiling a minute ago? After it’s ready, it’s overturned, cut into pieces with a thread and the pieces are filled with cheese. For a better result, they can be grilled or baked, sprinkled with butter. It’s called “bulz” and it’s a shepherds’ dish. Yummy.

This is one of the gingerbread stands. I like gingerbread, do you?

Some old agricultural tools, most of them for threshing.

Ornaments made of knitted cord. Some are quite nice.

Strange musical instruments.

I hope you enjoyed the visit to the Bread Market. One more thing I want to show you: making bread.
This is the story of bread making. It’s not baked in a stove, but under a kind of griddle made of clay, called “test”. There are traditions connected to this griddle, mainly based on the idea of stability. For example, in Oltenia, as the new bride enters her new home, she must sit on this griddle, so she’ll stay forever in that house.
The griddles are placed upon fire until they are very hot.

Then the ashes are swept away with a broom made of fir-tree branches.
Meanwhile, the dough is kept in a warm place to leaven. Look at the baker, he carefully supervises it, but he does not uncover it . It would get cold and be ruined.

The dough is now ready.

Before being baked.

The bread should have stayed on fresh acacia leaves under the griddle. They probably had no leaves.

It’s ready!

And hot!

Each of us got a piece. It was tasty, nicely flavoured, just a bit too firm. Would you like some?

Irina, School no. 92, Bucharest

 

Cabbage Rolls (Sarmale) May 29, 2008

This is one of the most popular Romanian traditional dishes. It’s mostly a winter dish, but we also eat it at weddings or any kind of celebration.

1 large soured cabbage, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 2 large onions, 2 tablespoons rice, 2 tomatoes or 500 ml tomato sauce, salt, pepper, sweet paprika and sour cream (optional).

Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt, paprika, and finely chopped onion. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage and the bay leafs, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices and add tomato sauce. Then place in the oven so that the liquid is reduced. Serve hot with sour cream and with polenta, if you like it. It’s better to make them the day before you eat them, the flavour has to “settle down”.

It’s not the only way they can be made . You can read more here.

* When soured cabbage is not available, use cabbage leaves scalded in water.

Class 8A from School 92, Bucharest

 

“ Pasta al ragù” ( Pasta with minced meat sauce)

Spesso la Domenica le nostre mamme preparano questo piatto:

Pasta al ragù

Ingredienti:

Salsa di pomodoro

Carne macinata

Carote

Sedano

Pasta (qualsiasi tipo andrà bene)

Metodo:

Tagliuzzare le carote e il sedano, mettere in una padella con olio e far rosolare fino a che non diventino dorate, aggiungere alla carne macinata, poi aggiungere ancora il sugo con un filo d’olio ed il sale. Far cuocere per  un’ora o più. Intanto,riempire una pentola d’acqua e portarla ad ebollizione. Quando l’acqua bolle aggiungere del sale e versare la pasta , aspettare per circa 15 minuti o meno ( dipende dal tipo di pasta). Poi scolare la pasta, condire con il sugo e formaggio grattugiato, meglio se è Parmigiano, e servire.

 

Speriamo che vi piacerà!!

Often on Sunday our mums prepare this dish:

“ Pasta al ragù” ( Pasta with minced meat sauce)

Ingredients:

Tomatoe sauce

Minced meat

Carrots

Onions

Celery

Pasta ( any kind is right)

Method:

Mince the carrots, the onions and the , put them in a pot with oil and let it fry until they become gold, add the minced meat, then add the tomato sauce with a little bit od oil and salt. Let it boil for about an hour and more. In the meantime, fill a pot with water and let it boil. When the water is boiling add some salt and pour the pasta and wait  15 minutes or less ( it depends on the type of pasta). Strain and dress with ragù and grated cheese, better if it’s parmisan cheese, and serve.

Let’s hope you ‘ll like it!

Anna e Mattia- classe 5^B-scuola primaria “A.Ciancia”-

Francavilla sul Sinni (PZ)-Italia

 

“FRITTATA” with wild little onions and asparagus

LA FRITTATA con cipolline selvatiche e asparagi:

In primavera, dalle nostre parti, molti vanno in campagna in cerca di cipolline selvatiche ed asparagi ottimi per preparare la frittata. Ecco la ricetta:

Ingredienti :

§ 5 uova

§ formaggio

§ sale

§ olio

§ cipolline

§ asparagi

Metodo:

Aprite le uova,sbattetele in una ciotola insieme al formaggio.Tagliate le cipolle e fate bollire con gli asparagi, uniteli alle cipolline tagliate in una padella con olio e fateli friggere un poco. Aggiungete le uova sbattute e fate friggete fino a che le uova diventano solide. È un delizioso piatto rapido!

Buon appetito.

“FRITTATA” with wild little onions and asparagus

In Spring, in our part of the country, many people go to the field and bushes looking for wild little onions and asparagus that are very good to prepare the omelette. Here’s the recipe:

Ingredients:

§ 5 fresh eggs

§ salt

§ oil

§ grated cheese

§ Wild onions

§ asparagus

Method:

Break the shell eggs and put the inside in a bowl, beat them with the cheese. Boil the asparagus then add them to the minced onions in a pan with the oil and let them fry a little. Add the betted eggs and let it fry until the egg become solid. It’s a delicious quick dish!

Good appetite!

From Gianluigi and Antonio –Classe 5^B-Scuola Primaria “A.Ciancia”-Francavilla in Sinni (PZ)-ITALIA

 

The “Rašcatjéllë c’a mënëstrë” from the south of Italy May 27, 2008

Filed under: Traditional recipes — Gina @ 4:12 pm

Ecco una ricetta tipica del nostro paese:

I “Rašcatjéllë c’a mënëstrë

                                    

 

Ingredienti:

 

1 Kg di  farina

4 uova

acqua

1 cucchiaio  di  strutto

minestra  fresca ( rape o scarola)

sale

 

Procedimento:

 

Impastare la farina con 2 tuorli di uova e  2  uova intere, lavorarle la pasta allungarla e ricavare dei bastoncini dello spessore di un dito, tagliarli a pezzetti e cavarli con le dita dando la forma  di orecchiette.
Lessare la  minestra ,scolarla e metterla in una padella per sfriggerla  con lo strutto e salare. Cuocere le orecchiette e condirle con la minestra.

 

Here’s a typical recipe of our town:

The “Rašcatjéllë c’a mënëstrë”( homemade pasta with the vegetable)

 

Ingredients:

 

1kg of flour

4 eggs

Water

1 spoon of melted lard

Fresh vegetable ( turnip leaves or scarole)

Salt

 

Method:

 

Mix the flour with 2 egg youth  an 2 entire eggs , work the dough, roll it and make some sticks thick like a finger, cut in  little  pieces and scratch them by the fingers giving them the shape of little ears ( “Rašcatjéllë”) .

Boil the vegetable, strain it and put it into a pan to brown it with the melted lard and salt.

Cook the“Rašcatjéllë” and dress them with the vegetable.

Antnio e Vincenzo Pio – Classe 5^A- Scuola Primaria “A. Ciancia”-Francavilla in Sinni (PZ)- Italia