2 ESO RECIPES INTRODUCTION In the Academia Year 2002 – 2003, pupils and teachers in IES Luis Buñuel, Móstoles, Madrid, Spain took part in a Commenius Project together with the following European high schools: - Collège Val de l’Indre, Monts, France - Liceul de Stiinte ale Naturii « Grigore Antipa », Botosani, Romania - Scuola Media Statale “Leonardo da Vinci” , Colleferro, Italy - Scuola Media Statale “Satta – Pascoli”, Carbonia, Italy 59 pupils in the second level of Secondary Compulsory Education took part in the Project in the English Language subject. As we were dealing with different aspects of European nutrition, they were asked to do the following task: 1. Choose a dish they usually eat. 2. With the help of their family, write the recipe of that dish. 3. Translate their recipes into English. 4. Type the recipe in English. 32 pupils fulfilled the required task in the time provided and the fruit of their work is the content of this file.

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Chapter 1: Appetizers and Snacks - Mushrooms with Sherry Sauce, page 3, by Jenny Julieth Estrada Rendón Chapter 2: Beverages - Strawberry Soft Drink, page 4, by Mª Eugenia Arroyo Vallejo Chapter 3: Main Dishes - Madrilenian Stew, page 5, by Eva Conde Rojo - Red Beans, page 6, by Patricia Castiñeira Ramírez - Potatoes Casserole, page 7, by Paula Lorena Quaassdorff - Macaroni and Tomato, page 8, by Bernardeta Nchaso Ripeu - Macaroni and Tomato Sauce, page 9, by Eladio Morais Panes - Filled Eggs, page 10, by Celia Lanchas Díaz - Eggs Filled with Sausage, page 11, by Daniel Castro Osa - Chicken with Garlic, page 12, by Borja González Aragón - Asparagus Chicken, page 13, by Estefanía Caballero Díaz - Express Loin, page 14, by Adrián Cid Sánchez - Hake à la Galician, page 15, by Vanessa Martín Díez - Mexican Tuna, page 16, by Cristina Pavalovschi - Red Mullet with Lemon and Butter, page 17, by María Jesús Mbomio Nchama Chapter 4: Sides and Salads - Mashed Potatoes, page18, by Daniel Rodríguez Escaño - Mixed Salad, page 19, by Tania García Sanjurjo - Roast Lettuce, page 20, by David Ortíz González Chapter 5: Soups and Sandwiches Chapter 6: Breads - French Toast, page 21, by Aleksandra Sienkiewicz - Bread of the Dead, page 22, by Ana Rosa Taveras Peña Chapter 7: Desserts - Apple and Cream, page 23, by Oscar Jiménez Esteban - Stewed Apples, page 24, by Matilde Cosculluela Alcántara - Strawberries and Cream, page 25, by Eduardo Labrador de la Rosa - Fruit Salad, page 26, by Vanesa Fresnedas Bravo and Vanessa Gómez Martín - Coconut Cream, page 27, by María López Martínez - Pancakes, page 28, by Sara Rodríguez Márquez - Apple Pie, page 29, by Raquel Martín Álvaro - Sponge Cake, page 30, by Ángela Pineda Gómez - Sponge Cake and Chocolate, page 31, by Noelia Falcón Medina - Chocolate Biscuit, page 32, by Sandra Sánchez Monrocle - Chocolate and Cream Cake, page 33, by Luis Gil López

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Chapter 1 Appetizers and Snacks MUSHROOMS WITH SHERRY SAUCE Ingredients: 125g mushrooms 1 spoonful of oil 60g butter 1 spoonful of flour 1 glass of water ½ glass of sherry 1 teaspoonful of chopped parsley lemon juice meat concentrate salt. Procedure: Wash the mushrooms and slice them. In a small saucepan to put the sliced mushrooms. Add half the butter, the juice of half a lemon and salt, cover the saucepan and simmer for 10 minutes. In another saucepan put the oil and the rest of the butter and heat. When the butter is melted add the flour and stir until it gets golden. Pour the sherry and the water keeping stirring. Simmer for 8 minutes. Add the sauce to the mushrooms and the rest of the juice and the meat concentrate. Sprinkle the parsley leaves all over it. Serve. Author: Jenny Julieth Estrada Rendón. How often do you eat it? Once a month.

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Chapter 2 Beverages STRAWBERRY SOFT DRINK Ingredients: 1kg strawberries 1kg sugar 1 litre water 1 lemon Procedure: Wash the strawberries. Remove the little green leaves. Cut the strawberries into pieces and put them in a big bowl. Add the sugar and the lemon juice. Soak in water for two hours. Beat well with a blender or a food mixer. Put it into the refrigerator. Serve cool. Author: Mª Eugenia Arroyo Vallejo How often do I eat it? Once a year.

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Chapter 3 Main Dishes MADRILENIAN STEW It’s a typical dish from Madrid. Ingredients: Chickpeas. A piece of beef. Chicken. Fresh bone. A little piece of ham. Lard. Pork sausage. Blood sausage. Vegetables (Cabbage and potatoes). Pasta (Noodles or rice). Procedure: Put water in a pressure cooker. Add the ingredients. Simmer the chickpeas. Then add the potatoes. When you have cooked all the ingredients, add the cabbage and cook it. When the ingredients are cooked, you put the noodles in the stock. Serve in a dish. Author: Eva Conde Rojo How often do I eat it ? Twice a month.

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RED BEANS Ingredients: a packet of red beans 2 cloves garlic a little glass of cooking wine 1 onion 5 spoonfuls oil 1 green pepper water. Procedure: Put some water to boil. Put in beans. Sauté garlic and pepper in oil. When the water boils with the beans in it, add the onion, the cloves of garlic and the green pepper and simmer for about forty-five minutes. Author: Patricia Castiñeira Ramírez. How often do I eat it? Once a week.

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POTATOES CASSEROLE Ingredients: 1kg new potatoes, of small size 3/4kg peas 6 boiled eggs 1dl olive oil 3 cloves of garlic chopped some chopped parsley salt Procedure: Peel the potatoes and wash them. In a clay saucepan pour the oil and heat it. Fry the garlic not allowing it to golden, add the peas, the potatoes and the garlic. Cover everything with water. Simmer for 20 minutes. When the potatoes are soft, stop cooking. Stir the vegetables to prevent sticking. Then add the eggs. Better serve it hot. Author: Paula Lorena Quaassdorff How often do I eat it? Twice a month.

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MACARONI AND TOMATO Ingredients: Macaroni Tomato Butter Pork sausage Oil Salt Procedure: Boil the macaroni in water with salt. Add the tomatoes, the pork sausage, the butter and the oil. They are ready to serve. Author: Bernardeta Nchaso How often do I eat it? Once a week.

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MACARONI WITH TOMATO SAUCE Ingredients: 1 packet of macaroni Chopped cured ham Chopped bacon Minced meat Fried tomato Sunflower oil Procedure: Put some water in a pan, add some oil and salt . Boil the water and add the macaroni. Boil for 30 minutes Meanwhile, put the minced meat, the chopped cured ham, the chopped bacon and the fried tomato in a frying pan and heat. After the macaroni have boiled, check if they are tender and strain them. Add the fried tomato and the rest of ingredients to the macaroni and mix them thoroughly before serving. Author: Eladio Morais Panes How often do I eat it? Twice a week.

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FILLED EGGS Ingredients: 6 eggs 2 cans of tuna fish 1 can of tomatoes Procedure: Boil the eggs. Once they are boiled, cut them in halves. Put away the yolk. Make a mixture with the tuna, the canned tomatoes and the yolks. Fill the egg halves with this mixture. Author: Celia Lanchas How often do I eat it? Once a week

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EGGS FILLED WITH SAUSAGE Ingredients: 2 eggs 1 sausage 1 ketchup sauce bottle Procedure: Boil the eggs. Shell the eggs and cut them in half. Take out the yolks. Fry the sausage. Cut the sausage in four pieces and put one in each egg half and finally sprinkle the yolk over the eggs and add a bit of ketchup sauce if you like. Author: Daniel Castro How often do I eat it? 15 times a year

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CHICKEN WITH GARLIC Ingredients: Chicken Olive oil Red wine 5 cloves of garlic Salt Procedure: Cut the chicken in pieces. Roast it in the oven. Slice five cloves of garlic. Put the roasted pieces of chicken and the sliced garlic in a casserole. Add the red wine and some water. Simmer for 30 minutes. Add salt.

Author: Borja González Aragón How often do I eat it? Once a week.

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ASPARAGUS CHICKEN Ingredients: Four chicken breasts One lemon 30 grams flour Eggs 50 grams cheese Eight asparagus Oil Salt Pepper Procedure: Wash the asparagus, cut them into pieces and boil in water and salt. Skin the chicken breasts and season. Beat the eggs and half the cheese, grated. Heat oil in a pan. Coat the breasts in flour, then in the beaten egg and cheese and fry in oil. Serve with the asparagus. Author: Estefanía Caballero Díaz How often do I eat it? Once a week.

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EXPRESS LOIN Ingredients for 4 people: 1/2kg loin in fillets 1spoonful of powdered cinnamon 1 glass of white wine 1 cube chicken stock some oil Procedure Fry the loin in a pan with some oil. When it is getting golden, add the cinnamon and the chicken stock cube in crumbs on the fillets. Add the wine and leave to simmer for a 1 minute. Author: Adrián Cid Sánchez. How often do I eat it ? Twice a month.

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HAKE À LA GALICIAN Ingredients: An onion Two slices of hake Three potatoes One spoonful oil Two bay leaves One teaspoonful paprika Procedure: Boil some water with a little oil, an onion and two bay leaves. When it is boiling, put in the hake and the potatoes. When the hake and the potatoes are cooked, put them on a plate and add the oil and the paprika over them. Author: Vanessa Martín Díez. How often do I eat it? Three times a month.

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MEXICAN TUNA Ingredients: 600 grams tuna in pieces 2 avocados 250 grams cherry tomatoes 1 onion 1 glove of garlic ½ handful of coriander 2 lemons 6 spoonfuls olive oil 1 finely chopped chilli (or some drops of Tabasco sauce) salt pepper Procedure: Cut the tuna in very thin slices and put them in a crockery pot. Sprinkle lemon juice, half of the oil, the chopped chilli (or the Tabasco sauce) and the coriander. Simmer for fifteen minutes. Peel and chop finely the onion and the glove of garlic. Cut the avocados in halves and take out the pulp. Blend the avocado pulp, the onion, the garlic, the coriander, the salt and the pepper with a blender. Drain the tuna and fry it in a pan with a little oil for two minutes. Sauté the cherry tomatoes until their skin burst. Serve the tuna with the avocado mixture and the tomatoes. Author: Cristina Pavalovschi How often do I eat it? Once a month.

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RED MULLETS WITH LEMON AND BUTTER Ingredients: Six red mullets One spoonful butter One lemon Four eggs Some chopped parsley Oil One clove of garlic Salt Procedure: Mix the butter with the chopped parsley, one spoonful of lemon juice and salt. Mix thoroughly with a fork, make a little bar, wrap it with tinfoil and put it in the refrigerator until it hardens. Clean and wash the red mullets, dry them with kitchen paper, and put in each red mullet slit a slice of the butter prepared according to the previous paragraph. Bake them in the oven for five or seven minutes. Author: Maria Jesús Mbomio Nchama How often do I eat it? Once a year

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Chapter 4 Sides and Salads MASHED POTATOES Ingredients: 1 kg potatoes 40 grams butter 3 stock cubes 50 grams grated cheese 1 egg ½ litre water Procedure: Boil the potatoes with their coat. Once they are boiled peel them and pass them through the blender. Put the mashed potatoes in a pan, add the water with the stock cubes dissolved in it and boil for five minutes, stirring it. Add the hot butter and sprinkle the grated cheese. Author: Daniel Rodríguez Escaño How often do I eat it? Once a year

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MIXED SALAD Ingredients: Lettuce Tomatoes Onion Olives Tinned tuna Oil Vinegar Salt Procedure: Wash the lettuce, the tomatoes and the onion. Cut them into pieces. Mix them up in a bowl. Add the olives and the tinned tuna. Finally add oil, vinegar and salt. Author: Tania García Sanjurjo How often do I eat it? Five times a week.

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ROAST LETTUCE Ingredients: Eight leaves of lettuce 400 grams mushrooms 500 grams frozen spinach 200 grams rice 3 garlic cloves 4 spoonfuls soy sauce 1 spoonful parsley oil salt Procedure: Wash the lettuce leaves. Boil them with some salt for two minutes. Take the leaves out of the water carefully and spread them on a dry, clean cloth. Slice the mushrooms and chop the garlic cloves. Boil the spinach with some salt until tender. Drain it well. Boil the rice with some salt, oil and parsley. Fry the spinach with half the garlic in a pan with some oil. Fry the mushrooms with the rest of the garlic. Spread the spinach on the lettuce leaves. Lay the mushrooms on the spinach. Finally put the rice on top. Sprinkle with the soy sauce. Roll the leaves and rub oil on them. Cook au gratin in the oven for four minutes. Author: David Ortíz González How often do I eat it? Once a week .

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Chapter 5 Soups and Sandwiches

Chapter 6 Breads FRENCH TOAST Ingredients: 1 loaf of bread 1 litre milk cinnamon sugar 3 eggs sunflower oil honey Procedure: Cut the bread in slices. Warm up the milk with some sugar and some cinnamon. Soak the bread in the milk. Beat the eggs. Cover the slices of bread with egg and fry them. Dip them in sugar or honey. Author: Aleksandra Sienkiewicz How often do I eat it? Once a year, in Holy Week.

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BREAD OF THE DEAD Ingredients: 2 cups flour 2 teaspoonfuls vanilla 2 spoonfuls sugar ¼ teaspoon salt 1 egg 2/3 cup vegetable oil 10 drops anisette Procedure: Mix all the ingredients until you get a smooth dough. Heat the oven to 400 degrees and grease a cookie sheet with clean hands. Mold the dough into round shapes, skull shapes or animal shapes, and put them on the cookie sheet. Bake in the oven. Author: Ana Rosa Taveras How often do you eat it? Once a week

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Chapter 7 Desserts APPLE AND CREAM Ingredients: ¼ kg apples 1 bottle of cream Procedure: Wash the apples and slice them in a bowl. Add the cream all over the apple slices. . Author: Oscar Jiménez Esteban How often do I eat it? Six times a year.

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STEWED APPLES Ingredients: 1 kg apples 10 spoonfuls sugar Water Procedure: Peel the apples, remove the core and cut into pieces. Put the apples in pieces and the sugar in a casserole, and cover with water. Boil until the apples are soft. Let it cool. Keep the stewed apples in jars. Stored in a cool, dark place it last several weeks in perfect condition. Author: Matilde Cosculluela Alcántara. How often do I eat it? – Once a month.

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STRAWBERRIES AND CREAM Ingredients: 1/4 kg strawberries a bottle of cream Procedure: Wash the strawberries. Place them in a bowl. Add the cream all over the strawberries. Author: Eduardo Labrador de la Rosa. How often do I eat it? Six times a year.

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FRUIT SALAD Ingredients: Fruit Sugar Orange juice Procedure: Peel the wanted fruit and cut it up: pears, apples, bananas. Squeeze some oranges to get some orange juice. Put the fruit in a bowl. Add the orange juice. Add sugar. Authors: Vanesa Fresnedas Bravo and Vanessa Gómez Martín How often do we eat it? Once a week.

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COCONUT CREAM Ingredients: 1 cup (205g) sugar 1 cup (5ml) vanilla extract 1/2 cup (200g) grated coconut 1/4 cup (50ml) half dry sherry 3 cups (750 ml) milk 1 cup (250ml) cream to beat 4 large eggs 1/2 cup (55 g) sliced roasted almonds Salt Procedure: Mix the sugar, the coconut, the milk and the salt in a large pan. Cook the mixture at low temperature for 30-35 minutes until the mixture has got the consistency of a light syrup. In a medium size bowl, beat the eggs. Add gradually(1/2 cup(125ml) ) the grated coconut to the egg. Stir the mixture of eggs in the remaining mixture of coconut in the pan. Add the vanilla and the sherry. Simmer for 8 – 10 minutes, constantly stirring, until it thickens. Leave the mixture to cool. Pour the cool mixture in 10 high champagne glasses. Cover them with plastic film and put them in the fridge for twelve hours. Beat the cream up. Decorate the filled glasses with the whipped cream and the roasted almonds. Author: María López Martínez How often do I eat it? Once a year.

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PANCAKES Ingredients: One teaspoon oil Six eggs Milk Flour Sugar Cinnamon Procedure: Whisk the eggs and add the milk. Then add the flour. Add some pancake mixture to the hot pan. Cook the pancake quickly and take it from the pan. Add the sugar and the cinnamon. Author: Sara Rodríguez Márquez How often do I eat it? Once a month.

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APPLE PIE Pastry ingredients: 400g flour 25g baking powder 1/16 litre warm milk 80g sugar 1 egg 1 teaspoonful salt 50g butter Filling ingredients: 1 ½ cooking apples Juice of a lemon 100g raisins 4 spoonfuls butter 4 spoonfuls icing sugar If you divide the cake in 25 helpings, there are 155 calories in each portion Procedure: Sift the flour into a bowl, make a hole in the centre and it crumble in the yeast. Make a thick dough with the yeast, half of the milk, two spoonfuls of sugar and some flour. Sprinkle this dough with flour, cover the bowl and leave it to rest for about 15-20 minutes. Add the rest of the milk and the sugar, the egg, the salt and the butter. Knead all the ingredients with the help of an electric blender or a food processor for 10 minutes, until the dough is well blended and soft. Cover the dough and leave it for about 15-20 minutes. Peel the apples, cut them in quarters, remove the cores and slice in thin pieces. Sprinkle with lemon juice, cover and leave aside. Wash the raisins with hot water and dry them. Spread butter all over a baking tin. Lay the pastry in the baking tin with the edges higher than the rest. Cover it with the apple slices in the way of tiles on a roof. Spread the raisins on the apple. Leave it for 15 to 20 minutes. Sprinkle it with the butter before baking it. Preheat the oven to 200ºC. Place the pie in the central rail of the oven and bake it for 40 minutes until it is golden. Remove the pie from the oven and cut it, still hot, in 25 square pieces. Allow them to cool in a grill. Sprinkle the hot pie pieces with the icing sugar. Allow them to cool in a grill. Author: Raquel Martín Álvaro How often do I eat it? Twice a month

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SPONGE CAKE Ingredients: 4 eggs 1 lemon (juice lemon and the grated lemon rind) 1 lemon yoghurt 3 cups flour (use the yoghurt container as unit of measure) 1 cup oil (yoghurt container as well) 2 cups sugar (yoghurt container) 1 baking powder envelope butter in the mould Procedure: Put apart the white and the yolks of the eggs. Beat the white until stiff and then the yolks. Add the grated lemon rind, the lemon juice and the yoghurt and mix. Then pour the oil, add the sugar, the flour and the baking powder and mix everything. Put the mixture in a mould with butter. Bake in the oven at 200 degrees for thirty minutes. Finally decorate and pour apple liqueur without alcohol on it.

Author: Ángela Pineda Gómez How often do I eat it? Twice a month.

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SPONGE CAKE AND CHOCOLATE Ingredients: ½ kg sponge cake 2 cups cocoa drink ½ glass brandy Procedure: Get 2 cups of cocoa drink, add the brandy. Cut the sponge cake in small pieces. Pour the cocoa drink on the cake pieces, turn them upside down and cover with cocoa drink. Put the rectangular pieces of cake in a freezer tray covered with aluminium foil. Press the cake with a spoon. Put the mould in the freezer for an hour. You get rectangular pieces of cake that can be served as ice-cream tarts. Author: Noelia Falcón Medina. How often do I eat it?- Five times a year.

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CHOCOLATE BISCUIT Ingredients: 4 eggs 3 cups flour 2 cups sugar 1 cup milk 1 cup oil 1 envelope baking powder 1/2 or ¾ bar of chocolate and milk some butter Procedure : In a bowl beat the 4 eggs and add the oil (1 cup ) , the milk ( 1 cup ) , an 1 envelope of baking power , the flour ( 3 cups ) , the sugar ( 2 cups ), and the bar of chocolate and milk, and mix everything. In a baking tin well rubbed with butter, put the biscuit dough . Bake in an oven for an hour . Check it from time to time . Author: Sandra Sánchez Monrocle . How often do I eat it? Twice a month .

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CHOCOLATE AND CREAM CAKE Ingredients: Cocoa Cream Biscuits Procedure: Set a layer of biscuits. Cover them with cream. Add another layer of biscuits. Cover it with cocoa. Add another layer of biscuits. Cover everything with cocoa. Decorate it with cream. Author: Luis Gil López How often do I eat it ? Twice a month

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Index Apple and Cream, page 23 Apple Pie, page 29 Asparagus Chicken, page 13 Bread of the Dead, page 22 Chicken with Garlic, page 12 Chocolate Biscuit, page 32 Chocolate and Cream Cake, page 33 Coconut Cream, page 27 Eggs Filled with Sausage, page 11 Express Loin, page 14 Filled Eggs, page 10 French Toast, page 21 Fruit Salad, page 26 Hake à la Galician, page 15 Macaroni and Tomato, page 8 Macaroni with Tomato Sauce, page 9 Madrilenian Stew, page 5 Mashed Potatoes, page 18 Mexican Tuna, page 16 Mixed Salad, page 19 Mushrooms with Sherry Sauce, page 3 Pancakes, page 28 Potatoes Casserole, page 7 Red Beans, page 6 Red Mullets with Lemon and Butter, page 17 Roast Lettuce, page 20 Sponge Cake, page 30 Sponge Cake and Chocolate, page 31 Stewed Apples, page 24 Strawberries and Cream, page 25 Strawberry Soft Drink, page 4

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