Product Recipes Book

7/31/2019 Product Recipes Book

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DOING OUR BIT" RECIPES BOOK


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TABLE OF CONTENTS

STARTERS

1.Potato salad 4

MAIN

DISH

10.The sausages roses 332. Stuffed potatoes 4 11.Stale bread meatballs 333. Russian salad 6 12.Grilled meatball with fried eggs 344.Little jacob 7 13.Stale bread meatballs with cheese 345. Zucchini cream 7 14.Meatballs with rice and spice 35

6. Eggplant cake 8 15.Rice with meat and chickpeas 357.Murcian chickpeas cream 8 16.Soup with meatballs 368. Zarangollo omelette 9 17.Chicken fry 379. Sarmale /Cabbage rolls 9 18. Chicken salad and croutons 3710. Eggs croquettes 10 19. Meat pie 3811. The pumpkin in the Italian way 10 20. Chicken gratin 3812.Cauliflower gratin 11 21. Omlette with vegetables 3913.White cheese salad 11 22. The country omlette 3914. The stuffed eggs 12 23. Rice and spinach flan 4015. Surprising toats 13 24.Stuffed eggplants 4016.Stew croquettes 14 25. Sauteed green beans with ham 41

17. Meat croquettes 15 26.Stuffed onions 4118. Grilled chicken salad 15 27. The roast with cauliflower and cheese 4219. Rolls with cheese and bacon 16 28. Spinach with yogurt and poached eggs 4220.Easy dough patty 16 29. Panzanella 4321.Roll pizza 17 30.Leek stew with chickpeas 4322. Pizza 17 31.Turkish chickpea dip 4423. Pizza bread 18 32. Fried stew / Old clothes 4424.Bread broom 18 33.Bread crumbs 4525.Sop 18 34. Omelette in soup 4626.Easy pizza 19 35. Anchovies in escabeche 4727.Slice pizza with ketchup 19

DES

SERT

1. Potato cakes 48

28.Ground beef on Turkish bread 20 2. Potato marcepans 49

29. The fried cheese 20 3. The cakes with nuts and dried fruit 4930.Breaded pasta 21 4.Sweet betty 50

31.Bread pizza 21 5.Rice pudding 5032.Fish and prawns tartlet 22 6.Apple crisp 50

33.Yogurt soup 23 7.Coffee sponge-flan 51

34.Garlic soup 24 8.Grandma s pie 52

MAIN

DISH

1. The castles from potatoes 26 9. Calatrava pudding 52

2.Stuffed potatoes 26 10. Grandmas toast 523.Potato pate 27 11.Chocoballs 534.Beef stuffed potato pate 28 12.Remaining cake balls 545. The roast with Brussels sprout andham

29 13.Remaining cake pastry 54

6. The roast leftovers from the week 30 14. Poor baklava 55

7. The Italian roast 31 15. Stale bread dessert with milk 558. Pasta with friut and ham 32 16. Bread helva 559. The pasta cake from the xristmasleftovers

32 17. Bread dessert with cherries 56


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Doing Our Bit is a Multilateral Comenius School Partnership integrated in the

European Commission for Lifelong Learning Programmes.

This association is composed by four Primary schools from four different countries:

x CEIP Micaela Sanz Verde, Archena, Region of Murcia (Spain)x Zkladn kola Mn, Merin, Stredni Morava (Czech Republic)x Namk Kemal lkretim Okulu, Beypazar/Ankara (Turkey)x Zesp Szkoy Podstawowej i Gimnazjum w Biedziedzy, Biedziedza

(Poland)

The teachers and students from the four schools gathered these recipes to make

the world aware of the importance of not wasting food.

Starters


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WITH POTATOES

1.Potato Salad (By Santiago Pons,Infants

5 Years B,Mariano Carbonell,Primary

1,Mari Carmen Luna,Primary 6,Elena

Lopez ,Primary 1,Cristina

Martinez,Primary 5)

Ingredients: 3 Potatoes 2 tomatoes 2 Eggs 1 can of Tuna 1 Onion Black olives (100gr) Olive Oil and salt

How to make it:Cut the cooked potatoes.Peel and cut thetomatoes. Boil the eggs, peel and cut. Flakethe tuna and cut into small pieces. Add the

olives, salt and olive oil.


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2.Stuffed Potatoes (By Miguel Fernandez

Yepes,Infants 5 Years B)

Ingredients: Leftover cooked potatoes

1 piece of blue cheese Bacon, chopped Cream cheese Grated Emmental cheese Salt and pepper

How to make it:Scoop out the potato and put into a bowl.

Put skins aside. Cut the blue cheese.Fryonion and bacon in a skillet.In a saucepanheat the cream cheese with the bluecheese.Mix all ingredients in a bowl.Fill thepotatoes with this mixture.SprinkleEmmental cheese over the potatoes.Put intothe oven and bake for 5 to 10 minutes.


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3. Russian Salad (By Jose Ismael

Fernandez,Primary 6,Maria Lopez,Primary2 Pedro Gil,Infants 5 Years, Mario

Gil,Infants 3 Years)

Ingredients: Leftovers potatoes Mayonnaise Mixed chopped vegetables Tuna Hard-boiled eggs Olives Canned red peppers

How to make it:Mash the cooked potatoes.Add the tuna,eggs and vegetables.Mix everything withmayonnaise and flatten out. Spread a layerof mayonnaise over the mixture.Decoratewith grated hard-boiled egg, olives andpeppers.Let it cool in the fridge.


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4.Little Jacob

Ingredients: 3 4 boiled potatoes 1 egg

2 tablespoons of plain flour Garlic (as much as you like) Salt, proper, marjoram A little milk

Tip: you can add pieces of salami or meat

How to make it:Grate the potatoes.Add all the other ingredients and mix.Dough should not be toothick.Pour the mixture into a greased dish.Bake in moderately hot oven until it is light

brown.

WITH VEGETABLES

5.Zucchini Cream (By Sonia

Garrido,Primary 1 and Salvador

Rios,Primary 2)

Ingredients: Leftover boiled zucchini Potatoes and onions Cheese Ham Salt

How to make it:Beat the vegetables with the ham andcheese.


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6.(Aubergines) Eggplant Cake (By Angela

Carrillo Rojo,Primary 1)

Ingredients: Leftover baked vegetables (eggplant,

Red and green peppers, tomatoes andonions) 1 can of tuna Minced pork 4 eggs Oregano

How to make it:Cut all the vegetables and mix with thetuna.Beat the eggs and add to the vegetableswith tuna.Sprinkle with oregano and put the

plate into the oven until the eggs are cooked.

7.Murcian Chickpeas Cream (By Georgina

Vaello,Primary 4)

Ingredients: Leftover chickpeas from a stew A splash of broth A splash of olive oil A pinch of nutmeg A pinch of white pepper

Serve with:

Fresh artichokes Fresh onion or chives Red and green peppers

How to make it:Beat the chickpeas in a blender with a little broth. When they are crushed, put them in abowl and add nutmeg, pepper, olive oil and mix well.Meanwhile, heat the pan, and roast theclean vegetables with a little salt.When the vegetables are ready, serve the chickpeas creamon a dish and the vegetables on the side.


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8.Zarangollo Omelette (By Claudia Marco

Primary 3)

Ingredients: Leftover zarangollo

4 eggs Salt Oil

How to make it:Heat the zarangollo.Beat the eggs enough to make a fluffy omelette, adding salt as you

like. (A pinch per egg is recommended).Mix the Zarangollo with the eggs in a bowl.In afrying pan put a spoonful of oil and once it is hot, pour the mixture into the pan.Leave it tosolidify and then flip.Turn over to finish solidifying and serve.

9. Sarmale /Cabbage Rolls (By Camelia

Fernanda Bozdoc Bara,Primary 2)

Ingredients: Boiled cabbage leaves Rice Minced pork Chopped onion Salt Pepper Tomato Sauce

How to make it:In a skillet, mix the ground beef with rice, onion, salt and pepper and fry everything.On the cooked cabbage leaves, put a small amount of the mixture and wrap.Put the cabbage rolls into a pot of water, add the tomato sauce, boil for about 40 minutes.


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10. Eggs Croquettes

Ingredients:

3 spoons of butter 1 spoon of chopped onion 1 teaspoon of chopped parsley leaves 4 spoons of flour 1 glass of hot milk 6 hard boiled and chopped eggs 2 stirred eggs 1 glass of breadcrumbs Olive oil Salt and pepper

How to make it:Heat the olive oil up to 180C in the high pot. Melt the butter in the other pot, put thereonion and chopped parsley leaves. Fry for 2 minutes. Add the flour and mix it all very well. Putthere hot milk, mix and season with the salt and pepper. Boil for about 6-7 minutes, mixingvery often. Cool the pulp.Put hard boiled and chopped eggs into the bowl and pour there thecold sause. Mix it all very well. Form from the prepared pulp croquettes, put into the stirredeggs, roll in the breadcrumbs. Fry in the deep olive oil for 2 minutes. The croquettes can beserved with the tomato sause.

11.The Pumpkin In The Italian Way

Ingredients: 1 kilo of pumpkin Lemon juice A thick slice of smoked bacon or any

kind of other ham 4 spoons of cream 3 spoons of olive oil 1 spoon of oregano,salt, pepper 1 glass of the chicken broth

How to make it:Wash the pumpkin, peel it and take out the seeds. The inside of the pumpkin cut into thethick cubes and sprinkle with the lemon juice. Cut the bacon into the strips.Heat the olive oilin the big pot, put there bacon (ham) and fry for a while. Add the pumpkin and fry and mix itfor 5 minutes. Season with the salt and oregano. Pour the chicken broth into it and stewunder the cover for about 25 minutes.Take out from the fire, add the cream and pepper, mixall.


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12.Cauliflower Gratin

Ingredients:

1 small cauliflower 150 gr margarine 1 glass of flour 5 glasses of milk 1 glass of grated parmesan Cheese Some salt

How to make it:

Boil the cauliflower in some salty water. Breakout its flowers after it cools down. In another

pot melt the margarine and roast it with flour. Then add milk and salt skowly.Take it from thecooker and add couliflowers in the sauce and mix them. Put them in a baking tray. Scatter theparmesan over it and cook it in 200C heated oven untill its upperside gets brownish. Whenthis meal gets stale, mix 3 eggs and 1 glass of milk and add it and cook it in the oven.

13.White Cheese Salad

Ingredients: 200gr stale white cheese

1 small chopped red onion 3 tablespoons of olive oil 2 tablespoons of chopped

fresh mint Half lemons water 2 tablespoons of chopped

parsley 1 chopped cucumber 2 tablespoons of chopped dillHow to make it:

Crumble the white cheese into a bowl. Crush it with olive oil and lemon water and sprinkle theblack pepper. Mix with cucumber, onion and other herb gently.


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14. The Stuffed Eggs

Ingredients: 4 hard boiled eggs 200g of mushrooms The chicken from the broth Red pepper A little bit of mayonnaise 1 teaspoon of mustard

Olive oil spices

How to make it:Grate the mushroom on the grater and then fry them on the olive oil. Cool it. Hard boiled eggscut into halves and take out the yolks. Next the mashrooms, yolks and the lefovers of thechicken should be minced. The pulp mix with the mayonnaise and the mustard. Add the saltand pepper. Cut the red pepper ino very small pieces and put them into the pulp. Then mix all.After that put the pulp into the halves of eggs (in the holes for yolks) and put them for 20

minutes into the fridge. It can be eaten with bread or as a starter.


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15. Surprising Toats

Ingredients:

4 big rolls 2 spoons of margarine 4 slices of smoked bacon or other

ham (it depends what you have got inthe fridge)

2 onions 2 peppers 100g of yellow cheese 4 thin sausages (like in hot dogs) 2 eggs 200g of canned peas 1 spoon of parsley leaves 1 tomato Salt, pepper

How to make it:

Cut off the tops of the rolls (the rolls mustnt be fresh). Hollow out the down parts of therolls and grease them with margarine. Cut bacon into pieces and fry it on the rest of the fat.Peel and chop the onions, then put them into the bacon. Wash the peppers, take out theseeds and cut them into cubes. Fry them a little bit with the bacon and onions.Peel one hardboiled egg and chop it. From sausages remove the casings and cut them into slices. Grate thecheese on the grater. Drain the peas on the sieve and put them into the pot. Then give thereonion with bacon and pepper, sausages, hard boiled egg, half of the cheese, parsley leaves anda raw egg. Season with salt and pepper.Put the pulp into the rolls and then put all into the hotoven and bake about 15 minutes in the temperature - 180C. Five minutes before taking therolls out, sprinkle them with the rest of the cheese. Wash the tomato, cut into pieces and

then decorate the rolls with them.


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WITH MEAT

16.Stew Croquettes (Made fromCocido, a spanish stew made with

potatoes, chickpeas, vegetables

and meat)(By Andres Martinez

Hurtado,Primary 3,Angela

Hernandez,Infants 5 Years)

Ingredients: Leftover meat and beans

from the stew Eggs Bread crumbs Oil For the bchamel sauce: Margarine (or butter) Milk Flour Pepper NutmegSalt

How to make it:Chop and crush the meat and chickpeas.Add the bchamel sauce (very thick), to obtain ahomogeneous mass.Spread the mixture and let cool.Make small portions and put into breadcrumbs, then into the beaten eggs and then again into the breadcrumbs.Fry in hot oil.


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17.Meat Croquettes (By Pablo

Villegas,Primary 6,Pablo Fernandez,Primary

2,Rebeca Lorente Primary 5)

Ingredients: Leftover cooked meat from any soup

or stew Parsley

Egg Breadcrumbs Milk Flour

How to make it:Crumble the meat into small pieces.Fry the chopped garlic with the meat.Prepare a bchamelsauce with milk and flour, and mix with the meat.Let it cool and make small balls out of themixture.Put them into the beaten egg, and then put them into the breadcrumbs and fry.


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18. Grilled Chicken Salad (By Jessica

Marin,Primary 6)

Ingredients: Leftover roasted chicken

Tomato Lettuce Half of an onion Parsley Garlic Oil Salt

How to make it:

Shred the chicken.Cut the lettuce and chop the tomato.Cut the onion into strips and add tothe chicken, lettuce and tomato, together with the parsley, the chopped garlic, salt and oil.

19. Rolls With Cheese And Bacon

Ingredients: 8 thin sausages (like in hot dogs) 8 slices of cheese 8 thin slices of bacon or any other

kind of ham 1 spoon of butter 1 tea spoon of thyme Pepper

How to make it:Remove casings from the sausages, make a slit along one side of each sausage. Put there aslice of cheese. Each sausage wrap up with bacon (ham), sprinkle with thyme and pepper,then fasten it with the skewer.Put the sausages into the heatproof pot with the one spoonof butter. Put it into the oven and bake in the temperature of 200C during the 20 minutes,till the cheese wil melt.


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20.Easy Dough Patty

Ingredients: 1 Dough 1 glass of planed cheddar cheese

3 small leftover sausages A few table spoons of spicy sauce Some oil

How to make it:Make the dough as a square. Lay it out on the table. Grate the cheese in the middle andspread the small chopped sausages on the dough. Spill the sauce and fold the dough as asquare. Spill the oil in the frying pan and heat it. Then put the dough into the pan and cook itwith both sides.

21.Roll Pizza

Ingredients: 4 5 Rolls 2 eggs Left over salami and cheese

A little milk Salt Ketchup Spices typical of your country

How to make it:Spread out the slices of rolls on the bottom of a greased dish.Whisk the eggs with some milkand the salt and pour on the rolls.Bake it in hot oven for about 10 min.Take it out of the oven,top with ketchup, salami, cheese.Bake in moderately hot oven another 10 minutes.

WITH BREAD


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22.Pizza (By Carmen Fernandez,Primary 1)

Ingredients: Leftover dried sausages and ham 3 tomatoes

Tuna Grated cheese Olives Flour, Beer, Oil ,Salt

How to make it:Mix a spoon of oil, a glass of beer, salt and flour until it is not sticky.Extend the mixture on abaking sheet, and add the other ingredients: tomato, cheese, cured meats, tuna, olives andsprinkle everything with grated cheese.Put it in the preheated oven and bake until cheese ismelted.

23. Pizza Bread (By Lorena Garcia

Cerezo,Primary 3,Jose Ramon

Ayala,Primary 1)

Ingredients: Bread from the previous day Fried tomato sauce Ham Sausages Grated cheese Oregano Salt

How to make it:Cut the bread into halves. Spread a layer of tomato sauce. Add a layer of grated cheese andthen another layer of sausages and ham (previously cut into small pieces). Finally, add theoregano and salt and a final layer of cheese.Put in the oven until the cheese melts.


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24.Bread Broom (Papara)

Ingredients: Some stale bread Some boiled water

Some yoghurt with garlic Some oil, some tomato paste Some red pepper flakes

How to make it:Slice the bread into a deep tray. Pour the hot boiled water on the bread. Pour the yoghurtwith garlic on them. Roast the tomato paste with oil. Pour it on the bread and scatter the redpepper flakes.

25.Sop (Tirit)

Ingredients: Some stale bread 1 onion Some boned beef broth Some parsley

How to make it:

Cut the stale bread into little pieces into a bowl. Roast the minced onion with salt. Pour it onthe bread..Then pour the boned beef broth on them. If you like, scatter the parsley on them.

26.Easy Pizza

Ingredients: Hamburger bread Tomatoes Sausage Cheddar cheese Green pepper Ketchup

How to make it:Cut the bread into small slices. Spread the ketchup on the bread and put the other things onit. Put the cheese on the top and cook them in the oven.


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27.Slice Pizza With Ketchup

Ingredients: Some slices of bread 1 table spoon of tomato paste 2 eggs 1 tea spoon of thyme 1 cup of oil 1 table spoon of ketchup Some cheese

How to make it:Lay the stale bread slices on oily baking tray. Mix all the ingredients in a bowl. Put thesemixture on the bread slices. Cook them in a medium hot oven.

28.Ground Beef On Turkish Bread

Ingredients: Half of day-old Turkish bread

Filling: 200 gr lean ground beef or lamb 2 tbsp extra virgin olive oil 1 onion, sliced 1-2 garlic clove, sliced 3-5 tbsp crushed tomato, in can 1 tsp red pepper paste Crushed (flakes) pepper Salt Pepper

How to make it:Saute the onion with olive oil for about 1-2 minutes. Add the garlic, when the smell of garliccomes out add the ground beef, crushed tomato, red pepper paste, crushed pepper, salt andpepper. Cook until all the water evaporates of the ground beef. Occasionally stir and breakthe ground beef. Split in half the bread. Spread the filling all over the cut side. Arrange thelemon slices on top. Put the breads on the oven tray.Preheat the oven to 450 F (230 C). Place the tray middle rack. Cook for about 15 minutes oruntil the edges of bread golden. Squeeze the lemon juice or sprinkle some sumac all over it.Serve while still warm with Ayran and Parsley Salad. If you like slice them up and serve as afinger food at your party:)


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29. The Fried Cheese

Ingredients: 4 slices of cheese 1 spoon of flour

1 egg A little bit of the breadcrumbs Olive oil

How to make it:

The thickness of the cheese slices should be 1,5 or 2cm. Roll the slices in the stirred egg andthe breadcrumbs. Fry on the hot olive oil till golden brown the crust should be crunchy andthe cheese half melted. It can be served with rice, tomatoes or lettuce.

30.Breaded Pasta

Ingredients: 2 slices of stale bread 2 table spoons of yourt 3 table spoons of walnuts 2 table spoons of lemon juice 2 cloves of garlic 1 tea spoon of tomato paste 2 table spoons of olive oil 1 tea spoon of pepper paste Some water, some red paper flakes

How to make it:Cut the crusts of bread and put them away. Put the bread in a bowl and pour the water overthem. After 5 mins, take them from water and filter its water. Add all the other ingredientsin the bowl and mix them. Put them in a serving plate. Decorate it with red pepper flakes andhalf walnuts. If you like, you can use almonds or nuts instead of walnuts.


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31.Bread Pizza

Ingredients: Left over bread Left over salami, cheese, vegetables

(tomatoes, peppers, onions) 2 3 eggs Salt Spices typical of your country

How to make it:Spread out the slices of bread on the bottom of a greased dish.Add the salami, cheese andvegetables.Mix the eggs with a little salt and spices and pour on the pizza .Bake in moderately

hot oven for about 20 minutes.

WITH FISH

32.Fish And Prawns Tartlet (By Gillermo

Villegas Rodriguez,Primary 4)

Ingredients: Leftover hake fish(or cod fish) and

potato from fish soup Salmon Prawns Mashed potatoes Oil Onion Flour Milk

How to make it:Prepare a bchamel sauce with flour and a little milk and mix it with onion. Flake the fish andmix it with the sauce.Put it all together in a heat-resistant bowl and put a layer of mashedpotatoes on top whipped with a little milk to get a lighter texture.Grill in the oven for about

15 or 20 minutes at 180C.


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SOUPS

33.Yogurt Soup

Ingredients: Rice :1/3 cup (Stale cooked rice) Water : 4 cups Salt : 2 teaspoons Flour : 3 tablespoons Yogurt : 1 2/3 cups Egg : 1 Butter or margarine: 4 tablespoons Mint : 1 tablespoons

How to make it:Wash the rice and place in a saucepan together with water and salt and cook for about 30minutes, until tender. Blend the flour into yogurt in a separate dish, break in the egg, mix andwarm the mixture by adding a couple of spoon full of the hot soup. Gradually add the yogurtmix to the saucepan, stirring continuously and keep stirring until it comes to boil and thencook for 10 minutes. Melt the butter or margarine in a pan, add the mint, stir a couple of


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times and remove from heat and slowly sprinkle over the soup.Notes :This a soup which is made in all regions of Turkey. Literal translation of its name means thesoup of the high plateaus. In the old days when refrigeration was not available it was

difficult to keep milk fresh and it was thus turned into yogurt as soon as possible. Plateaus

were cool and consequently the best yogurt could be found in these high plateaus. Hence thename of this yogurt based soup.

34.Garlic Soup (By Nuria Martinez

Carrillo,Infants 5 Years B)

Ingredients: Day-old bread A head of dry garlic 1 ora (a type of dried pepper) Oil Salt Paprika Water 1 cube of stock/broth

How to make it:Boil water in a saucepan, remove the seeds and scald the peppers.In a skillet, heat oil and addthe garlic cut in slices and set aside.Then fry some diced bread.Put the garlic and the ora in

a pot and add a tablespoon of paprika or cayenne pepper.Add water and when it starts to boil,add the cube of stock and boil it for 8 minutes.When it begins to boil, add the bread and twolightly beaten eggs.Boil for 5 minutes.


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Main Dishes


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1. The Castles From Potatoes

Ingredients: 5 boiled and mashed potatoes 2 spoons of butter

2 yolks glass of hot milk 2 spoons of the thick cream teaspoon of nutmeg Salt, pepper

How to make it:Heat the oven up to the 200C. Grease the heatproof pot with the butter, sprinkle with theflour. Put the butter into the potatoes and mix it all precisely. Add the rest of the

ingredients and mix till the pulp will be fluffy.Here can be used the kitchen syringe with thestar ending or just form on the heatproof pot little castles (14 cm high).Bake in the hot ovenfor about 15 minutes or untill the castles will be golden brown.The castles can be served withdifferent kinds of meat.

2.Stuffed Potatoes ( By Isabel

Lopez,Primary 6)

Ingredients: Cooked potatoes Ham Anchovies Tuna

How to make it:

Make a large hole in the middle of the potato.Mix the removed potato with ham and tuna,making a paste.Fill the potato with the mixture. Finally put an anchovy on the top.


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3.Potato Pate

Ingredients:

2 medium boiled potatoes from theprevious day, peeled and grated 1 or 2 slices insides of stale bread,

crumbled 1 small onion, sliced 1 garlic clove, chopped 1 pinch red pepper 1 pinch Cheyenne pepper 1/4 cup feta cheese, crumbled 1 egg white 1/4 cup fresh parsley, chopped 1/2 tsp salt 1 pinch black pepper

For frying: 1 egg yolk + 1 egg, lightly beaten 1/2 cup flour

1/2 cup sunflower oilHow to make it:First, caramelize the onion with a few drops of olive oil in a small pan. Then add the garlic andsaute for a few minutes, but be careful not to burn the garlic.Place these (onion, garlic) and

the other ingredients in a large bowl. Mix them with your hands. Leave in the fridge for 30minutes.Pour the oil into a large frying pan and heat it up. Meanwhile, take a ball of thepotato mixture, and give it a long, slightly flat shape as seen in the picture. First roll it in theflour, then soak in the egg mixture. Repeat for the remaining potato mixture and fry all thepates on both sides until golden brown. Place them on the paper towel to soak up the extra oil.


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4.Beef Stuffed Potato Pate

Ingredients: 2 medium white potatoes, boiled,

peeled and grated(if you have 2

boiled potatoes beforehand,youcan use them.) 1 or 2 slices insides of stale

bread, crumbled 1 egg white 1/2 tsp salt 1 pinch black pepper

Filling: 3-4 tbsp ground beef 8-10 slice of onion Salt Pepper 1 tbsp parsley, chopped

For frying: 1/2 cup flour 1 egg yolk + 1 egg, lightly beaten 1/2 cup bread crumbs 1/2 cup sunflower oil

How to make it:First, cook the ground beef, onion, salt and pepper in a small pan. Then add the parsley, stir.

Let it cool down.Place all the pate ingredients in a bowl. Mix them with your hands. Leave in

the fridge for 30 minutes.Pour the oil into a large frying pan and heat it up.Meanwhile, take a

ball of the potato mixture, make a hole and stuff a little bit filling inside, close. Give it a long

shape as seen in the picture. First roll it in the flour, soak in the egg mixture, then roll it into

the bread crumbs. Repeat it for the remaining potato mixture and fry all the pates until

golden brown. Place them on the paper towel to soak up the extra oil.


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WITH MEAT

5. The Roast With Brussels Sprout And

Ham

Ingredients: 750g of Brussels sprout or cauliflower 1 onion 100g of ham 50g of cheese 2 spoons of of butter Nutmeg, salt, pepper

How to make it:Clean and wash the Brussels sprout (cauliflower). Peel the onion and chop into small pieces.

Grate the nutmeg on the grater. Boil 1 litre of water, give salt and the nutmeg. Put theBrussels sprout (cauliflower) and boil for 15 minutes, then drain it. Cut the ham into smallstrips. Grate the cheese on the grater. Heat the butter on the frying pan, put there onion,ham and fry for a while. Put the Brussels sprout (cauliflower) into the heatproof pot, sprinklewith pepper. Then put the onion and the ham, sprinkle with cheese and put into the oven. Bakeit for 10 minutes in the temperature of 180-200C. The dish should be served in the same potthat it was baked in.


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6. The Roast Leftovers From The Week

Ingredients: 1 kilo of potatoes 200g of fried/boiled chicken or

different kinds of ham 200g of mashrooms 2 spoons of olive oil 1 glass of cream 1 litre of broth 1 egg 2 spoons of chopped parsley leaves Salt, breadcrumbs Some butter to grease the pot

How to make it:

If you dont have the potatoes from the previous day boil cut into cubes potatoes in thebroth. Cut the meat or ham into the thin cubes. Clean the mashrooms, cut into very smallpieces and stew on the olive oil. Then add the salt, sprinkle with the flour, pour with thecream and heat it once more but not to boil it. The egg mix with the cooled mashrooms. Theheatproof pot grease with the butter and sprinkle with the breadcrumbs. Potatoes mix withthe meat and chopped parsley leaves. Put it all into the heatproof pot, season a little bit withthe salt. Pour the pulp with 1 glass of broth and on the top of it put the mashroom sause.Sprinkle with the breadcrumbs. Put into the hot oven and bake till it will be golden brown.


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7. The Italian Roast

Ingredients: 200g of pasta 200g of mushrooms

200g smoked ham or any kind of otherham 2 cans of tomato paste (2x 140g) 40g of grated cheese 2 onions 3 spoons of butter 2 cloves of garlic spoon of oregano 1 spoon of parsley leaves Salt, pepper

How to make it:Boil pasta - it should be aldente (you can use also pasta that left from the previous day).Grease the heatproof pot with 1 spoon of butter and put there the whole pasta. Peel and cutthe onion and garlic. Then fry them on the 1 spoon of butter and put it into the pasta. Washand clean the mushrooms. Cut them into slices and fry on the rest of the butter. When thewater from the mushrooms will evaporate, give to it cut into little cubes ham and fry for awhile. Then put all of it into the pasta and mix.Thin the tomato paste with 1 glass of water,give salt, pepper, oregano, 2/3 of the cheese and mix all.Pour the sause into the pasta,

sprinkle with the rest of the cheese and bake for about 25 minutes in the hot oven in thetemperature of 180C. Before eating sprinkle it with the parsley leaves.


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8. Pasta With Fruit And Ham

Ingredients: 350g of pasta 100g of ham

1 small bunch of grapes 1 onion 1 spoon of margarine glass of creamSalt, pepper1 spoon of chopped parsley leaves

How to make it:Wash the grapes and cut them into halves, remove the seeds. Peel the onion. Cut the onionand the ham into small pieces.On the frying pan heat 1 spoon of margarine, put the onion andfry for a while. Then put the ham, grapes and cream. Season it with the salt and pepper. Stewon the small heat for about 5 minutes.Use the leftovers of pasta from the previous day orboil it aldente and put into the ham and fruit, mix all. Stew for 2 minutes, to let the pastatake the sause taste. Put on the plates with the parsley leaves.

9.The Pasta Cake From The XristmasLeftovers

Ingredients: 250g of pasta 50g of butter 1 spoon of the breadcrumbs 2 eggs 150g of different kinds of ham Salt and pepper

How to make it:Boil the pasta or use the pasta that left from the previous day. Cut the ham into the smallpieces and fry a little bit on the butter. Then put it into the pasta. Add eggs, season with thesalt, pepper and mix it all very well. The heatproof pot grease with the butter, sprinkle withthe breadcrumbs and put the pasta. Put into the hot oven and bake in the temperature of180C for about 25 minutes or till it will be golden brown.Instead of ham here can be used:fried mashrooms, fish and different kinds of meat.


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10.The Sausages Roses

Ingredients: 250g of pasta 6 sausages (like in hot dogs) 1 red onion 4 pickled cucumbers 1 red pepper 1 glass of the ketchup A piece of butter Salt, pepper, sugar, different spices

How to make it:Boil the pasta or use the leftovers from the previous day. Sausages cut into 3 pieces. Thencut up the endings (up to down, from one side to another side). Cut all of the vegetables intosmall pieces. On the frying pan toast a little bit the onion, cucumbers and the pepper. Addthe ketchup, salt, pepper and sugar. Then put there pasta. The heatproof pot grease with thebutter and put there the pulp. On the top put the sausages. The whole thing put into the hotoven (160C - 180C) for about 15 minutes.

11.Stale Bread Meatballs

Ingredients: Some stale bread 100gr of minced meat 1 grated onion, Some cumin, Some meatball spice Some salt

How to make it:Pour some water on the bread and filter much water fom it. Put it into a bowl and mix withthe other ingredients. Knead them well and prepare small meatballs. Fry them in hot oil andtake them onto a serving plate.


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12.Grilled Meatball with Fried Eggs

Ingredients: 500 gr ground beef, regular 1 large slice of stale Turkish

bread without the crust (1 cm thick),soak the bread into milk, thensqueeze the milk out

1 tbsp bread crumbs 1 small onion, grated 1 egg 1/4 cup parsley, finely chopped 1 tsp cumin 1 tsp red pepper, powdered 1 tsp salt Pepper

How to make it:For each kofte, one or two slices of Turkish pastrami (pastirma), lightly fry both sides in thepan with a little bit butter.For each kofte, three or four rings of white onion, floured, friedin a little bit olive oil.For each kofte, 1 egg, fried in butter, seasoned with salt andpepper.Knead all the kofte ingredients for about 5 minutes. Give them a large cylinder shape.Press them on the top with your fingers.Set the oven to grill. Arrange the meatballs on awire. When the one side is cooked, flip and cook the other side of the meatballs.Cut thecorner of Turkish bread in half. Place the grilled kofte on it. Place the fried egg on kofte.Arrange the pastirma and fried onions over the top. Cover them with the other half of bread,squeeze to pop the egg and bite.

13.Stale Bread Meatballs With Cheese

Ingredients: 1 Stale bread 250gr of White cheese 2 eggs 1 onion Some parsley, Salt, meatball

spice, red pepper flakes, breadcrumbs flour

How to make it:Pour some water over bread in a bowl and soften it. Crumb it. Add cheese, parsley, planedonion, 1 egg, salt, meatball spice, red pepper flakes and mix them well. Prepare smallmeatballs. Break the other egg in a bowl and mix it. Put some bread crumbs flour in a bowl.

Take the meatballs one by one, put hem in the egg, take them and put them in the bread flourand fry them in hot oil. Put toothrpicks on each of them and serve them.


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14.Meatballs With Rice And Spice

Ingredients: 500 gr medium-fat ground

beef 1 onions 3 teaspoons of bread crumbs 3 eggs Half a bunch of parsley 2 tablespoons of stale cooked

rice Some salt and black pepper 4 teaspoons of margarine

How to make it:Roast the onion with margarine. Take the 2/3 of beef and roast it in a frying pan and cool itMix the roasted beef and raw beef with roasted oion, cooked rice , salt and black pepper. Put1 egg in this mixture and nead it for five mins. Take small pices and shape them as meatballs.Then mix 2 eggs in a bowl. Put the meatballs in the egg mixture one-by-one and fry them inthe hot oil.

15.Rice With Meat And Chickpeas

Ingredients: Some stale rice. 100 gr cubed meat Some oil 2 carrots 1 small bowl of boiled chickpeas. Some parsley

How to make it:Cook meat with a very little water in the pressure cooker. Take it and put it in a pot with alittle oil. Add chopped carrots and boiled chickpeas into the pot and roast them together.Then, heat the stale rice and put it in the pot and mix them. Take them from the cooker andscatter parsley. Put some of them in a bowl and invert it on a plate.


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16.Soup With Meatballs (By Jaime Carrillo

Villa,Infants 5 Years)

Ingredients: Day-old bread, made into crumbs

Minced meat Sausage Parsley Salt Egg Saffron

How to make it:In a bowl mix all ingredients. Make balls out of the mixture using your hands. Boil some water

in a pot with a little salt and saffron. Put the balls into the water and leave them to cook for

about 45 minutes.

17.Chicken Fry (By Antonio

Martinez,Primary 6)

Ingredients: Leftover roasted chicken Potatoes 1 onion A clove of garlic Half of a red pepper A cup of peas Oil Salt Pepper

How to make it:Put some oil in a pan with the cut up chicken.Add the rest of the ingredients and let it all fryuntil it looks golden.


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18. Chicken Salad And Croutons (By

Antonio Palazon,Primary 5 Teacher)

Ingredients: A piece of grilled chicken (leftovers) Lettuce Crouton Olives Corn Oil Salt

For thedressing: 2 tablespoons of yogurt 1 tablespoon of mayonnaise A pinch of cumin A little curry Lemon A few drops of tabasco

How to make it:Remove the skin and bones from the chicken and cut it into small pieces. Cut the lettuce. Mixall of the dressing ingredients. Put everything in a bowl and mix it all.

19. Meat Pie (By Lucia Fernandez

Ayala,Infants 3 Years)

Ingredients: Leftover meat 1 onion of a leek of a red or green pepper Cheese slices Puff pastry, 1 egg

How to make it:Chop the meat with a knife. Chop the vegetables.In a skillet, fry the onion, leek and peppers.Add the meat and fry it a little longer. Extend the puff pastry on a baking tray. Put the meatand the cheese slices onto the pastry. Cover with another layer of pastry. Blend the egg andbrush it onto the pastry.Preheat the oven and put in the pie for 40 minutes at 170C.


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20. Chicken Gratin (By Azucena

Lorente,Primary 6)

Ingredients: Two cups of chopped cooked chicken

(leftovers from any stew, soup...) 2 tablespoons of melted butter 3 tablespoons of flour, Salt and pepper A pinch of marjoram, 2 cups milk Half a cup of grated cheese A piece of red pepper, diced 3 cups of cooked white rice

(leftovers) 3 slices of bread, diced (without the

crust)How to make it:In a large bowl, bathe the diced bread in melted butter and cover with cup of cheese. In aseparate pan, make a bchamel sauce with flour, milk and butter. Add the remaining cheeseand the pepper to the sauce and simmer to make an even mixture.Remove from heat and addthe rice and chicken until the sauce covers them.Cover a greased pan with the diced cheesedbread and place in preheated oven at 180C for 25 minutes.

21. Omlette With Vegetables

Ingredients: 8 eggs 2 red peppers 2 yellow peppers 4 small onions 1 bunch of chives 4 leeks 8 spoons of milk 2 spoons of butter

Salt, pepperHow to make it:Wash the pepper, take out the seeds and cut into strips. Wash the leeks, cut off the darkgreen endings of the leaves and the stems, then cut the leeks into pieces. Wash onions andchives and cut them into very small pieces.Very gently, beat eggs with milk, season with saltand pepper. Then put into it chopped leeks, peppers and onions. Mix all.The egg pulp fry onthe butter. Put the omlette on the plates and sprinkle it with the chives.


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22. The Country Omlette

Ingredients: 2 spoons of butter 1 spoon of thin chopped onion

2 sausages (boiled and cut into thecubes) 4 slices of boiled and cut into the

cubes bacon or any kind of other ham 20 mushrooms (cleaned and cut into

the cubes) 6 eggs Chives, salt, pepper

How to make it:Melt 1 spoon of butter on the frying pan. Put there the on ion, sausages and bacon. Fry for

about 2 minutes. Add mushrooms, chives ans season with salt and pepper. Fry for about 3minutes. Put it away.Melt the rest of the butter on the other frying pan. Stir the eggs,season with the salt and pepper and fry them for about 1 minute. Mix them very quikly andfry for another 1 minute. Add the eariler prepared pulp and fry for another 1 minute.Fold theomlette into half and serve hot.

23. Rice And Spinach Flan (By Alicia

Martinez,Primary5)

Ingredients: Leftover cooked rice Two bunches of spinach (or leftover

boiled spinach) 20 grams of pine nuts Two scoops of raisins 4 tablespoons of tomato sauce 1 clove of garlic Oil Salt

How to make it:Cook the spinach in a saucepan for 4 minutes and set aside.Chop the garlic and saut in a panwith two tablespoons of oil. Add the pine nuts and, after 1 minute, add the raisins.Add thecooked rice to the mixture. Grease 4 small bowls with oil and fill them with layers of sautedrice and the spinach.


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24.Stuffed Eggplants(Aubergines) (By

Lorena Espaa Ortiz ,Primary 5)

Ingredients: Sofrito (ingredients cut in very small

pieces,and slowly sauted) made ofbeef Tomato sauce and onion (can be

leftovers from another day) 2 large eggplants Bchamel (flour and water) Grated cheese

How to make it:Cut the eggplants in 4 pieces and cook them for 15 minutes.Remove the eggplant pulp and addit to the fried meat (sofrito). Put the mixture in a pan for 10 minutes.Mix in the

eggplant.Heat the oven to 220C for 5 minutes.Finally put the eggplants in the oven coveredwith bchamel sauce and grated cheese, and grill for 10 minutes.

25. Sauteed Green Beans With Ham (or

chard or spinach) (By Jaime Pons,

Primary6)

Ingredients: Leftover green beans, chard or

spinach Ham Garlic Oil Salt

How to make it:Drain all water from the vegetables.Put a little oil in the pan.Fry two chopped cloves of

garlic.Add the vegetables and fry with a pinch of salt.Finally, add the ham (cut into smallpieces) and simmer until the vegetables take on the taste of the ham.


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26.Stuffed Onions (By Julia

Candel,Primary 6)

Ingredients: 1kg of onions

1kg of potatoes, cooked the daybefore 100g of salty cod 1 or 2 red round dried peppers According to the number of guests,

one egg for each Olive oil

How to make it:Peel and slice the onions into 4 pieces each.Cut the cod. Cook the onion, cod and peppers. Addthe sliced potatoes and a little olive oil.Let it boil and poach an egg for each person.

27.The Roast With Cauliflower And Cheese

Ingredients: 450g of cheese

1 cauliflower (it can be frozen) 3 onions 500g of tomatoes 3 spoons of olive oil Salt, pepper, sugar A little bit of parsley leaves

How to make it:Wash the cauliflower, and divide it into small pieces. Boil the cauliflower in water with salt,

then drain it. Wash the tomatoes, cut them into small pieces. Peel the onions and fry a littlebit on the olive oil. Put to them tomatoes and stew all during the 20 minutes. Mix it from timeto time.Cut one half of the cheese into slices and the second half grate on the grater. Thetomato-onion sause season to taste with salt, pepper and sugar.Grease the heatproof pot withthe olive oil and put there slices of the cheese, pieces of the cauliflower and then pour itwith the sause and scatter with grated cheese.Put it into the hot oven and bake in thetemperature of 180C for about 20 minutes. Before eating sprinkle it with the parsley leaves.


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28.Spinach with Yogurt and Poached Eggs

Ingredients: 300 gr chopped spinach from

the previous day or fresh babyspinach, chopped 2-3 tbsp extra virgin olive oil 1 small onion, sliced 1-2 garlic cloves, sliced 4 tbsp yogurt, room

temperature Salt Pepper 2 cups water 2 eggs 1 tbsp vinegar Salt

Red Pepper Sauce: 2 tbsp butter 1 tsp paprika 1/2 tsp cayenne pepper

How to make it:Saute the onion with olive oil for 4-5 minute at medium heat in a large skillet. Add the garlic,

saute until the smell comes out. Then add the spinach, salt and pepper cook for about another5 minutes while stirring occasionally.In the meantime, boil the water with salt and vinegar inlarge size pot. After bubbling, turn down the heat to medium-low. Crack the eggs into thewater side by side. Cover the lid and let the eggs cook for 3 minutes.Place the cooked spinachon a service plate,arrange yogurt on top of it. Take the eggs out of water with a perforatedspoon, place them over yogurt.Melt the butter in a small skillet and add the red peppers. Pourover the eggs when you see it starts bubbling.Serve this dish while still hot with bread on theside. It is great to have as a light lunch:)

29. Panzanella

Ingredients: 500g of stale bread 1 red pepper 1 yellow pepper 1 red onion 5 tomatoes 1 cucumber olive oil salt, pepper

How to make it:


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Cut the bread into small pieces and toast them (on each side) on the frying pan. Put the breadinto a big bowl. Wash the toamtoes and cut into small pieces. Peel the onion and also cut intothin sticks. Wash the peppers, remove the seeds and cut into pieces. Peel the cucumber andcut it into half-slices.In a big bowl mix all the ingredients, except the bread. Season it withthe salt and pepper, sprinkle with olive oil. Add the bread and gently mix.

30.

Leek Stew With Chickpeas

Ingredients: 1 bunch of leek (3 leeks)

washed, cut in thin slices 250 gr beef, cut in cubes 1 + 1 cup hot water 1 small onion, sliced 1/2 cup chickpeas(or leftover

boiled chickpeas)

1 medium carrot, cleaned, sliced 3 tbsp crushed tomato, in can 1 tbsp red pepper paste 50 ml extra virgin olive oil Salt,Pepper 1-2 tbsp pomegranate paste

How to make it:Cook the beef cubes with their own juice. Then add 1 cup hot water and onion. Cook overmedium-low heat until the beef pieces are tender. Then add the rest of the ingredients.Cover the lid and cook over medium-low heat until the leeks are softened. If needed, you canadd more hot water. Add the pomegranate paste, stir. Put the lid on. Turn the heat off. Letthe dish stand for about 1-2 minutes. Then serve.

31. Turkish Chickpea Dip

Ingredients: 540 ml leftover chickpeas ,

rinsed, peeled 1/4 cup extra virgin olive oil 2 1/2 tbsp lemon juice 3/4 tsp cinnamon 1/2 tsp salt 3 tbsp pine nuts, lightly

roasted 2 tbsp currants, soak into the

hot water for 20 minutes, drainHow to make it:Mix the chickpeas, olive oil, lemon juice, cinnamon and salt using a food processor until it is


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smooth. Add the pine nuts and currants, toss them all together with the spoon. Arrange on aservice plate and shape with a fork.Serve Turkish Chickpea Dip as an appetizer with small, toasted pide slices.To peel the chickpeas: Soak them in hot water for about 5-10 minutes. Then gently rubthem with the palm of your hands while they are still in the water.

FROM STEWS32. Fried Stew/Old Clothes

(It is usually made with Cocido, a stew

containing potatoes, vegetables, meat and

garbanzos)(By Paula Rosa Abad,Infants 5

Years B,Angela Sanchez,Primary 6,Claudia

Carbonell,Infants 3 Years)

Ingredients: Leftover stew Dry garlic Olive oil

How to make it:

Remove all the liquid from the stew.Crumblethe meat. Put oil in a frying pan and fry thegarlic. When the garlic is golden pour in thestew. Fry until the garbanzos are crisp.

33. Bread Crumbs(By Hector Rosa,Infant3 Years,Ainhoa Lopez Alcolea,Infants 5

Years B,Alba Crevillen ,Primary 5)

Ingredients: Day-old bread Dry garlic Peppers Salt


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How to make it:Cut the bread into small crumbs, add water and salt and stir well until they are soft andcrumbled. In a skillet, heat the oil, then add the garlic and chopped peppers to fry. Add thedrained bread. Turn occasionally and once browned remove from the heat and its ready to

eat!

SOUPS

34.Omelette In Soup (By Alonso Palacios

,Primary 6 Teacher)

Ingredients: Leftover Spanish omelet Cumin crushed with a mortar

and pestle Water to cover the tortilla Chopped parsley

How to make it:

In a saucepan, put the omelet, parsley and cumin then cover with water.Let it boil for 15-20

minutes.


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WITH FISH

35.Anchovies In Escabeche(By Roberto

Diaz Garcia,Infants 4 Years)

Ingredients: Anchovies that were fried yesterday Onion Lemon Bay leaf Black pepper Parsley Salt Oil Wine vinegar

How to make it:Cut the onion into strips, add salt and frythem lightly in oil over low heat. Add the winevinegar, juice of half a lemon, bay leaf, blackpepper and leave it for 5 minutes in the fire.Add the parsley and the scraps of the half

lemon. Finally, pour this mixture over theanchovies and let it marinate in the fridge


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for 24 hours.

Desserts


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1. Potato CakesIngredients: 600g of biscuits or leftovers of

different cakes 1 cupped hand of walnuts or hazelnuts 150g of raisins 1 butter 6 spoons of desiccated coconut 1 almond aroma

50g of icing sugar

How to make it:Soak the raisins in a hot water (add to it the almond aroma) for about 20-30 minutes. Cut orcrumble or grind the cakes. Blend the butter with the icing sugar. Add to it the cakes andmix all. Chop the nuts and put them with 3 spoons of desiccated coconut and drained raisinsto the cake pulp. Next, form small rolls (the size depends on you) and roll them in the rest ofdesiccated coconut. Put the potato cakes for two hours to the fridge.

2. Potato Marcepans

Ingredients: 250g of potatoes Icing sugar Vanilla powder Almond aroma Chocolate, salt


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How to make it:If you dont have the potatoes from the previous day boil potatoes and mash them. Add as

much icing sugar and vanilla powder as the pulp needs to be very thick and you wil be able toform it very easily. Add few drops of almond aroma and mix all precisly. Form the rolls of thetable tennis ball size. Melt the chocolate and roll in it prepared rolls. Leave them for 2-3

hours to dry.The rolls can be decorated with white chocolate.

3. The Cakes With Nuts And Dried Fruit

Ingredients: 100g of raisins 50 g of almond flakes 50g of thick chopped hazelnuts 50g of cornflakes the rum tea

white and black chocolate

How to make it:Raisins put into the rum tea for the night. The next day mix the thick chopped hazelnuts,almond flakes and cornflakes with the drained raisins. Then put it all into the melted whitechocolate and mix. Using two teaspoons put small mounds of the pulp on the plate. Decoratewith the melted black chocolate.There can be used also: dried plums, dates, apricots and desiccated coconuts.


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4.Sweet Betty

Ingredients: 4 bread rolls or French loaf 7 10 apples

Raisins (tablespoon) Milk Sugar Butter

How to make it:Slice the rolls or French loaf.Grease dish with butter and spread the rolls on the bottom.Wetrolls slightly with the milk and sprinkle with a little sugar.Slice the apples and place them ontop of the rolls.Top with raisins and sugar.Cover with another layer of rolls, milk andsugar.Top with some slices of butter.Bake in moderately hot oven until the rolls are lightbrown.5.Rice Pudding

Ingredients: Left over boiled rice 2 3 peeled Apple or peaches Some milk

Some powdered sugar Cocoa/chocolate

How to make it:Put the boiled rice into a dish greased with butter and dusted with breadcrumbs.Add theaplles cut into cubes.Sprinkle with some sugar.Pour milk over the rice. Put it into a moderate

hot oven and bake until the rice is dry.On a plate, you can top with a little sugar and cocoapowder or bratec chocolate.

6.Apple Crisp (By Alexia Martinez

Cartagena,Primary 3)

Ingredients: 5 old apples 80 grams of flour 50 grams of oatmeal 50 grams of sugar


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80 grams of butter Cinnamon

How to make it:Peel and cut the apples into small pieces.Put them in a baking dish and mix with a littlecinnamon and a tablespoon of sugar. Mix the other ingredients in a bowl with your hands untilyou can see lumps of different sizes.Cover the fruit with this mixture.Bake at 180C for 45minutes.

7.Coffee Sponge-Flan (By Lidia Lopez

Inguillay, Primary 2)

Ingredients: Hard bread 2 packets of instant coffee 1 Liter of milk An envelope of curd Sugar Liquid caramel

How to make it:

Soak some bread with the caramel.In a saucepan heat the milk, coffee and sugar.Dissolvethe curd in a little milk and add it to the pan, wait for it to boil.Put the crumbled hard breadthrown into the pan and cover with the mixture of the bucket. Let it stand in therefrigerator for 4 hours.


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8. Grandma s Pie (By Daniel Garcia

Haro,Infants 3 Years)

Ingredients: Cookies no longer crisp

Chocolate Custard Grated coconut

How to make it:Put cookies in a tray, cover with a layer of chocolate, then cover with a layer of custard.

Repeat 1 time. Put the 1 more layer of cookies, cover with chocolate and sprinkle the gratedcoconut on top.

9. Calatrava Pudding (By Julian MunozPalazon,Infants 4 Years)

Ingredients: A half liter of milk 4 eggs 7 tablespoons of sugar Cinnamon Day-old bread Grated lemon rind

How to make it:Beat the eggs and add the grated lemon rind, milk, day-old bread and cinnamon. Mix well. Putthe mixture into a mold and bake it in the oven for 20 minutes at 200 C.

10. Grandmas Toast ( By Raul

Abad,Infants 3 Years,Natalia

Gomez,Infants 5 Years,Antonio

Nunez,Primary 4,Angela MartinezHurtado,Infants 4 Years,Francisco Miguel

Gonzalvez,Primary 1)

Ingredients:Day-old bread MilkEggsSugarOilCinnamon


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How to make it:Cut the bread into slices and soak it in milk with some sugar. Wet the slices in beateneggs.Fry in hot oil. Coat in a mixture of sugar and cinnamon and they are ready to serve.

11.Chocoballs

Ingredients: Some stale cake slices 1 packet of cream 1 packet of bitter chocolate 4 tablespoons of powdered

sugar

1 tea-cup of crushed nuts

How to make it:Cut the stale into small pieces in a big bowl. Heat the cream before it boils. Put the smallamounts of chocolate in the hot cream and melt it. Pour this mixture on the cake pieces.Then add the powdered sugar and nuts. Nead them for a few mins.Put it into the fridge for15 mins. Take it and make small balls. Mix them with nuts, peanuts or coconuts.


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12.Remaining Cake Balls

Ingredients: 3 bowls of cake crumbs 3 tablespoons of ready

whipped cream 1 teaspoon of cinnamon Some finely ground walnuts Some milk

Chocolate Sauce

1 Glass of milk 2/3 tablespoons of sugar 1 tablespoon of flour 1/2 tablespoons of cocoa 40 gr chocolate

How to make it:Mix all things except for milk- in a wide bowl. Add milk until it gets into soft dough. Takesmall parts and make them small balls. Pour the chocolate sauce on them. If you like , you maymix them with coconut powder, pistachio or walnut instead of chocolate sauce.

13.Remaining Cake Pastry

Ingredients: Some stale cake 1 liter of milk 5 table spoons of flour

7 table spoons of sugar50 gr butter1 packet of vanillin

Upper Sauce 3 glasses of orange juice 2 table spoons of starch

4 table spoons of sugar 1 orange if wantedHow to make it:

Firstly, prepare the cream and uppre sauce. Put flour, sugar and milk in a pot and boil themwell. Then take it from the cooker. Add butter and vanillin into the pot and mix them with amixer.Secondly, boil the orange juice with starch and make it the upper sauce.While creamand sauce are cooling, slice thin the stale cakes and put them into the baking tray. Then alignthe thin sliced cakes on the tray and pour the cream over them. Do this untill the cakesfinish. If you like, thin slice the orange and align them on the top of the cake. Lastly, pourthe upper sauce over the pastry. Put it into the fridge and serve when it gets cold.


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14.Poor Baklava

Ingredients: Stale bread 1 table spoon of butter

1 glass of sugar 1,5 glasses of water Some citric acid for food Some crushed walnuts

How to make it:Cut the bread into small slices. Lay the stale bread slices on baking tray. Scatter thecrushed walnuts over them. Boil water and sugar. When they are boiled add butter andboil again for a few ninutes. Then cool it. Pour it over the bread slowly. Serve them.15.Stale Bread Dessert With Milk

Ingredients: 1,5 stale bread crumbs 1,5 glass milk 3 table spoons of butter 3 eggs Some crushed walnuts

Dessert Syrup:

1 glass of sugar 1 glass of water

1 tea spoon of lemon juiceHow to make it:Put the bread crumbs into a deep bowl. Pour the water over it. Filter the more of milk andadd the other ingredients. Mix them lay them onto an oily baking tray. Cook it in a 180*Cheated oven for 40 mins. If it gets thicker, pierce it with a knife. While the dessert isbeing cooked, prepare the syrup. Put water and sugar into a small pot and boil them. Pourthe lemon juice and boil for a few mins. Then cool it pour it on the dessert. Decorate thedessert with walnuts.

16.Bread Helva

Ingredients: 1 crumbled stale bread crumbs 100 gr butter or margarin 1 packet of vanillin 1 grated lemon peel

glasses of sugar 1 glass of water 1 bowl of walnuts


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How to make it:Melt the butter in a pan and add the bread crumbs. Brown them until crumbs get likechips. In another pot boil the water and sugar and add vanillin and grated lemon peel. Thencool it and pour in over the bread crumbs. When they get colder, take them to a servingplate and decorate the dessert with walnuts.

17.Bread Dessert With Cherries

Ingredients:

1 Stale bread 200 gr of frozen cherries 2 glasses of water 2 glasses of sugar

How to make it:Slice the bread and lay them on a baking tray. Put cherries, water and sugar into a pot. Boil

them and cool them. Pour this mixture over the bread slices. Cover the tray with aliminumfolio and wait for 30 mins. Open it and deorate it with whipped cream and cherries.

This is Recipes Book from leftovers.

Anything is good for cooking.

Dont waste food!

Product Recipes Book

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