Calendar_25 01 2012 (1)

8/2/2019 Calendar_25 01 2012 (1)

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INTERCULTURAL SKILLS

SKILLS FOR LIFE

EUROPEAN GUNDTVIG LIFELONG

LEARNING PROGRAMME 2010-2012

LIFEPlus Ultr aCentro de Educación de Personas Adultas

d u a i o ac u l

e

Ec t n n d

t u r

Spain

CyprusAustria

Poland

Slovenia

8/2/2019 Calendar_25 01 2012 (1)


JANUARY - ΙΑΝΟΥΑΡΙΟΣ - STYCZEŃ - ENERO JANUAR - JANUAR

1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

30

KRVAVICE / Buckwheat sausages

.CULTURE: Custom - Koline. The best time for koline is winter because the meat stays fresh for a longer period of time. Meat products that are smoked and cured incold, fresh air will not go bad. In Slovenia, meat is usually preserved in salt or cured.

LJUDSKA UNIVERZA CELJE. SLOVENIA

MONDAYΔΕΥΤΕΡΑ

PONIEDZIAŁEKLUNES

MONTAGPONEDELJEK

TUESDAYΤΡΙΤΗ

WTOREKMARTES

DIENSTAGTOREK

WEDNESDAYΤΕΤΑΡΤΗ

ŚRODAMIÉRCOLESMITTWOCH

SREDA

THURSDAYΠΕΜΠΤΗ

CZWARTEKJUEVES

DONNERSTAGČETRTEK

FRIDAYΠΑΡΑΣΚΕΥΗ

PIĄTEKVIERNESFREITAGPETEK

SATURDAYΣΑΒΒΑΤΟ

SOBOTASÁBADO

SAMSTAGSOBOTA

SUNDAYΚΥΡΙΑΚΗ

NIEDZIELADOMINGOSONNTAGNEDELJA

31

2012

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FEBRUARY - ΦΕΒΡΟΥΑΡΙΟΣ - LUTY - FEBRERO - FEBRUAR - FEBRUAR

28

1 2 3 4 5

6 7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27

Tiroler Gröstl

CULTURE: Grostl is considered to be one of the most representative dishes from the hearty cuisine of the region of Tyrol. Grostl is very popular because it is easy tomake, it tastes great, and is very convenient because you can use left over meat and vegetables. People in Austra eat Grostl throughout the year, though it ispreferred during the coldest season of the year.

FUN & LEARN. INSBRUCK. AUSTRIA


PONIEDZIAŁEKLUNES

MONTAGPONEDELJEK

TUESDAYΤΡΙΤΗ

WTOREKMARTES

DIENSTAGTOREK



SREDA


CZWARTEKJUEVES

DONNERSTAGČETRTEK




SOBOTASÁBADO

SAMSTAGSOBOTA



29

2012

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MARCH - ΜΑΡΤΙΟΣ - MARZEC - MARZO - MÄRZ - MAREC

30 31

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29

DOUGHNUTS / PACZKI

CULTURE: Fat Thursday, (Tlusty czwartek) held on the 3rd of March, is a traditional Polish feast, marking the last Thursday before Lent. People gather in theirhomes with friends and family to eat large quantities of sweets, cakes, and other desserts. The most popular dish served on this day is paczki - doughnuts filled withrose marmalade, served with lots of powdered sugar.

ACTING GROUP PARTNERSHIP FOR WARMIA. POLAND


PONIEDZIAŁEKLUNES

MONTAGPONEDELJEK

TUESDAYΤΡΙΤΗ

WTOREKMARTES

DIENSTAGTOREK



SREDA


CZWARTEKJUEVES

DONNERSTAGČETRTEK




SOBOTASÁBADO

SAMSTAGSOBOTA



2012

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APRIL - ΑΠΡΙΛΙΟΣ - KWIECIEŃ - ABRIL - APRIL - APRIL

30

29

1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28

EASTER CHEESE PIES / SFLAOUNE

CULTURE: Flaounes is a traditional Easter bread filled with a mixture of egg and traditional cheese. It has been served in Cyprus for generations, when Lent is over.These classic inclusions in Cypriot cuisine are traditionally made on Good Friday so that they are ready on Easter Sunday. In many communities, Christians attend amidnight service on the night before Easter, and after the service they celebrate with feasts. The feasts include food that is forbidden during Lent such as eggs, dairy,and meat. Flaounes are also offered to guests as breakfast and traditionally exchanged as gifts of friendship and goodwill, along with traditional red eggs. Flaounesare also enjoyed all year round in some areas.

PARENTS ́ ASSOCIATION OF ELEMENTARY SCHOOL AND PUBLIC KINDERGARTEN OF ASTROMERITIS. CYPRUS.


PONIEDZIAŁEKLUNES

MONTAGPONEDELJEK

TUESDAYΤΡΙΤΗ

WTOREKMARTES

DIENSTAGTOREK



SREDA


CZWARTEKJUEVES

DONNERSTAGČETRTEK




SOBOTASÁBADO

SAMSTAGSOBOTA



2012

8/2/2019 Calendar_25 01 2012 (1)


MAY - ΜΑΙΟΣ - MAJ - MAYO - MAI - MAJ

6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30 31

2 31 4 5

SPANISH OMELETTE / TORTILLA DE PATATA

CULTRURE: During the sunny days of May, Spanish people love to enjoy a picnic in the countryside. They will often pack the typical Spanish omelette, accompaniedby a glass of red Rioja wine. This little meal tastes great surrounded by beautiful landscapes.

PLUS ULTRA. SCHOOL FOR ADULTS. LOGROÑO. LA RIOJA. SPAIN


PONIEDZIAŁEKLUNES

MONTAGPONEDELJEK

TUESDAYΤΡΙΤΗ

WTOREKMARTES

DIENSTAGTOREK



SREDA


CZWARTEKJUEVES

DONNERSTAGČETRTEK




SOBOTASÁBADO

SAMSTAGSOBOTA



2012

8/2/2019 Calendar_25 01 2012 (1)


JUNE - ΙΟΥΝΙΟΣ - CZERWIEC - JUNIO - JUNI - JUNIJ

3029

1 2 3

4 5 6 7 8 9 10

11 12 13 14 15 16 17

18 19 20 21 22 23 24

25 26 27 28

TYPICAL SPANISH DISH / PAELLA

thCULTURE: On June 7 , our city holds a feast in honour of Saint Bernabé. It is common to taste various popular dishes in the streets for little money, such as the typicalSpanish Paella. Food helps create a friendly atmosphere.

CEPA PLUS ULTRA. LOGROÑO. SPAIN.


PONIEDZIAŁEKLUNES

MONTAGPONEDELJEK

TUESDAYΤΡΙΤΗ

WTOREKMARTES

DIENSTAGTOREK



SREDA


CZWARTEKJUEVES

DONNERSTAGČETRTEK




SOBOTASÁBADO

SAMSTAGSOBOTA



2012

8/2/2019 Calendar_25 01 2012 (1)


JULY - ΙΟΥΛΙΟΣ - LIPIEC - JULIO - JULI - JULIJ

30 31

1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

TYPICAL SPANISH DRINK / SANGRÍA

CULTURE: When summer comes, “Sangria” comes as well. Cheap and easy to elaborate, drinking sangria by the beach has become a major part of Spanish tourism,along with Spanish “Paella” and the “Chiringuito”. It is a mixture of alcoholic and/or non alcoholic drinks, and fruits.

PLUS ULTRA. SCHOOL FOR ADULTS. LOGROÑO. LA RIOJA. SPAIN


PONIEDZIAŁEKLUNES

MONTAGPONEDELJEK

TUESDAYΤΡΙΤΗ

WTOREKMARTES

DIENSTAGTOREK



SREDA


CZWARTEKJUEVES

DONNERSTAGČETRTEK




SOBOTASÁBADO

SAMSTAGSOBOTA



2012

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AUGUST - ΑΥΓΟΥΣΤΟΣ - SIERPIEŃ - AGOSTO - AUGUST - AVGUST

30 31

1 2 3 4 5

6 7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29

FARM BREAD / DOMAC KRUH IZ KRUŠNE PECI

CULTURE: Slovenian people enjoy baking their traditional farm bread at any time, but specially in summer, when picnics are very common in the mountains,enjoying the nice weather.

LJUDSKA UNIVERZA CELJE. SLOVENIA


PONIEDZIAŁEKLUNES

MONTAGPONEDELJEK

TUESDAYΤΡΙΤΗ

WTOREKMARTES

DIENSTAGTOREK



SREDA


CZWARTEKJUEVES

DONNERSTAGČETRTEK




SOBOTASÁBADO

SAMSTAGSOBOTA



2012

8/2/2019 Calendar_25 01 2012 (1)


SEPTEMBER - ΣΕΠΤΕΜΒΡΙΟΣ - WRZESIEŃ - SEPTIEMBRE - SEPTEMBER - SEPTEMBER

29 30

1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28

POTATO PANCAKES

CULTURE: Potato Day is a day after long and hard work of potato-picking. People celebrate this day by making and eating lots of dishes made from potatoes. Oneof the most popular dishes is potato pancakes. Potato Day takes place in villages across Poland, most often in September.

ACTING GROUP PARTNERSHIP FOR WARMIA. POLAND


PONIEDZIAŁEKLUNES

MONTAGPONEDELJEK

TUESDAYΤΡΙΤΗ

WTOREKMARTES

DIENSTAGTOREK



SREDA


CZWARTEKJUEVES

DONNERSTAGČETRTEK




SOBOTASÁBADO

SAMSTAGSOBOTA



2012

8/2/2019 Calendar_25 01 2012 (1)


OCTOBER - ΟΚΤΩΒΡΙΟΣ - PAŹDZIERNIK - OCTUBRE - OKTOBER - OKTOBER

6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30 31

1 2 3 54

Tiroler Speckknödel

CULTURE: People in Austria love to go hiking. Nowadays, more and more people love to go biking in the “Alm-Hütten” mountains. Tradition holds that, on arrivalyou order a beer and Tiroler Speckknödel soup. This meal is usually regarded as the reward for the hard effort to walk or cycling in the mountain. The best weatherfor hiking is in October, during which a lot of Tiroler Speckknödel is eaten. FUN & LEARN. INSBRUCK. AUSTRIA


PONIEDZIAŁEKLUNES

MONTAGPONEDELJEK

TUESDAYΤΡΙΤΗ

WTOREKMARTES

DIENSTAGTOREK



SREDA


CZWARTEKJUEVES

DONNERSTAGČETRTEK




SOBOTASÁBADO

SAMSTAGSOBOTA



2012

8/2/2019 Calendar_25 01 2012 (1)


NOVEMBER - ΝΟΕΜΒΡΙΟΣ - LISTOPAD - NOVIEMBRE - NOVEMBER - NOVEMBER

29 30

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28

GARLIC SOUP/ SOPA DE AJO

CULTURE: In November, the temperature starts to drop and the cold season begins. The days become shorter and the nights become longer. It is time to returnhome earlier in the evenings to join the family and be warm. In our region it is common to eat different soups for dinner when the weather is cold. One typical soup,“Garlic Soup”, is very healthy and comforting on the cold and long winter nights.

CEPA PLUS ULTRA. LOGROÑO. SPAIN.


PONIEDZIAŁEKLUNES

MONTAGPONEDELJEK

TUESDAYΤΡΙΤΗ

WTOREKMARTES

DIENSTAGTOREK



SREDA


CZWARTEKJUEVES

DONNERSTAGČETRTEK




SOBOTASÁBADO

SAMSTAGSOBOTA



2012

8/2/2019 Calendar_25 01 2012 (1)


MELOMAKARONA/ Honey Cookies with Walnuts

CULTURE: Melomakarona - Honey Cookies with Walnuts are a traditional sweet especially prepared in December for Christmas celebrations. Themelomakarona recipie has been passed down for generations. The preparation is divided into the cookies, the syrup and the topping. We hope you enjoy themas much as the Cypriots do!!

PARENTS ´ASSOCIATION OF ELEMENTARY SCHOOL AND PUBLIC KINDERGARTEN OF ASTROMERITIS. CYPRUS.

27 28

31

29

1 2

3 4 5 6 7 9 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26




SOBOTASÁBADO

SAMSTAGSOBOTA




CZWARTEKJUEVES

DONNERSTAGČETRTEK



SREDA

TUESDAYΤΡΙΤΗ

WTOREKMARTES

DIENSTAGTOREK


PONIEDZIAŁEKLUNES

MONTAGPONEDELJEK

30

2012DECEMBER - ΔΕΚΕΜΒΡΙΟΣ - GRUDZIEŃ - DICIEMBRE - DEZEMBER - DECEMBER

8/2/2019 Calendar_25 01 2012 (1)


BUCKWHEAT SAUSAGES/ KRVAVICE.

Ingredients: 1 cooked pork head without bones, 200g fried onion,3 spoons salt, 2 tablespoons black pepper, 1 tablespoon, 2 spoonsmajoram, 500 g husked buckwheat, 2 litres of pork blood, 8msausage casing.Cooking instructions: Cook the pork head with a garlic clove,carrot, bay leaf and 1 onion slice in water, add the buckwheat, half cook and leave to cool. Then mix all ingredients together. Add porkblood. Put the mixture into sausage casings and close with sk ewers.Put sausages in cold water and heat, ensuring the water does notboil. Take them out of water and leave in a cold room to cool anddry. Roast them in the oven at 190 C for 45 minutes.

TIROLER GROSTL

Ingredients: (for 4 people): 500 g Pork - sliced, 8 medium Potatoes,peeled and diced, 360 ml Beef Broth, 2 teaspoons Majoram, 4 Egg,Salt, Pepper, Oil.

Cooking instructions: Microwave potatoes on high temperaturefor 5 minutes until they start to cook. In a large pan, stir-fry pork withmajoram, salt, pepper until browned. Add the potatoes, broth andherbs. Simmer until the potatoes have absorbed the broth. Fry eggs inanother frying pan to serve on top of each portion of Gröstl. Usuallypan-fried potatoes are combined with chunks of cooked pork,bacon, sausage and onion and seasoned with a variety of herbs such

as parsley and oregano. The Innsbruck version of the speciality,Herrengröstl, uses veal instead of pork.

PAELLA

Ingredients: Rice. Garlic. Onion. Natural crushed tomato. Green pepper. Clams. Mussels. A squid. Prawns. King prawns andcrawfish. Olive oil. Salt. Fish soup made with a hake head, abranch of celery, onion, carrot and a green pepper.

Cooking instructions: In a casserole, boil the clean vegetablesand the hake head in salty water for a while. Then, strain andkeep it. Put some olive oil in a “paella” pan and fry in the garlicand the chopped onion. Then, add the chopped green pepper,and when fried, add the crushed tomato. While frying, add theclams, the mussels and the quid cut into small pieces. When ready,add the rice stirring and mixing all the ingredients very well. Add

the fish soup (proportion: one glass of rice for two glasses of soup) and continue stirring. Cook the “paella”starting on high heat and gradually lowering heat so that it finishes over lower heat. Shake the “paella”pan. When the rice is ready, add the prawns, the king prawns or the crawfish. Cook it over low heat until thesoup is gone and let it r est for a few minutes. Finally, the Spanish “paella” is ready to eat.

DOUGHNUT /PACZKI

Ingredients: 1kg flour cake, 1/2 liters of milk, 1 tablespoon butter, A cube of

yeast, 6 table spoons of sugar, 5 egg yolks, 1 liter of oil for frying.Cooking instructions: Rub yeast with yolk. Add sugar, milk, warm on thestove with butter, and let simmer. Combine the milk with yeast, egg yolkand a kilo of flour. Make into a single mass. Dampen your hands from timeto time with a little oil. Shape into buds and deep fry in oil for about 2minutes on each side.

FLAOUNES-Easter Cheese Pies

Ingredients: a)For the dough: 5 glasses self-raising flour. 2-3tablespoons sugar (optional). 1 teaspoon baking powder. 6-7 cherrymahaleb grains. 6-7 smar mastic grains. 1 teaspoon sugar. 1 glass oil. 11/2 glass lukewarm milk.b) For the filling: 1 kg flaouna cheese. 1/2 glass semolina. 1 pieceyeast, the size of a large egg (it may be provided from bakeries). 5-6eggs. 6-7 cherry mahaleb grains. 6-7 small mastic grains. 1 teaspoonsugar. 1 1/2 teaspoons baking powder. Lots of fresh mint. finelychopped. 3/4-1 glass raisins (optional). 1 1/2 glasses sesame seeds. 1 eggfor brushing.Cooking Instructions: Cheese preparation: To make the filling,

grate the cheese 1-3 days in advance, if desired. Put in an uncovered dish and chill. Stir once or twice daily todry. The cheese mixture may be prepared either the previous night or 4-5 hours in advance.Whisk the eggs well. Combine the cheese with semolina. Make a well in the centre, place the yeast in it andon top add some of the egg. Start pressing and rubbing the yeast, egg, and some cheese with your fingertipsto dissolve the yeast. Add as many eggs as needed to make a rather firm mixture. Cover with a kitchentowel and set aside.Dough preparation: To make the dough, mix the flour, baking powder, mastic and the cherry mahalebpounded with 1 teaspoon sugar. Pour in the oil and rub into the flour using your fingertips until the mixtureresembles fine breadcrumbs. Knead with as much milk as needed to make a rather fluffy dough. Cover witha kitchen towel for 1/2 hour. Before starting to roll out the dough, finish the filling by adding the mint, bakingpowder, raisins (if using), cherry mahaleb and the mastic pounded with 1 teaspoon sugar. Stir well. Rinse thesesame seeds, drain and place on a kitchen towel. Roll out the dough thinly to give a round or square shapeof the size required. Place each piece of dough on the sesame seeds and press on the bottom side only. In thecentre of each piece put sufficient filling for the size of the dough and fold the four sides to form a squareshape, leaving the filling in the centre uncovered.Using a fork, press the four corners of the square. Place each piece of dough on the sesame seeds and press onthe bottom side only. In the center of each piece put sufficient filling for the size of the dough and fold thefour sides to form a square shape, leaving the filling in the center uncovered. Using a fork, press the fourcorners of the square. Place flaounes on an ungreased, lightly floured baking tray and brush them withsome beaten egg. Sprinkle the uncovered part of flaounes with sesame seeds.At the beginning, bake for about 20 minutes in a preheated, moderately hot oven (180 C) until well-risen

and then bake in a moderate oven (150C) until golden brown.They can be deep frozen and warmed up in the oven before serving with coffee or tea. You may make quitesmall flaounes or large ones as you please. Some people add various spices to them, even raisins. This is amatter of personal taste.Special tips/notes.1. The filling should be rather firm. 2. Do not use lots of mastic and cherry mahaleb because the mixture might become bltter. 3. The central part of each pie should be uncovered. 4. Do not open the oven until the first 25-30 minutes of baking have elapsed. 5. Bake flaounes at first in a hot oven and then in moderate oven. 6. If you do not like sesame, do not press the pies in the sesame. Just sprinkle the flaounes surface withsesame after they have been brushed with egg. As a result, a smaller quantity of sesame will be needed. 7. Instead of flaouna cheese, kefalotyri or halloumi cheese may be used or any combination of the three.

SPANISH OMELETTE.

-Ingredients: ? kg of potatoes. 4 eggs. 1 onion. Salt. Olive oil.-Cooking instructions: Peel and wash the potatoes, then cut theminto small squares. Put salt on them. Peel the onion into very smallpieces. Pour quite a bit of olive oil in a f rying pan and heat. When hot,fry the potatoes and onions until soft and tender. Pour out the oil andmix the potatoes and onions with the eggs in a bowl until well mixed.Add a little more salt. Pour 2 full spoons of olive oil into the frying panand add the mixture. Move the entire time on low temperature. Turn itover with the help of a plate and f ry it again for 2 or 3 more minutes.

SANGRÍA: TYPICAL SPANISH DRINK.

Ingredients: 3 peaches (optional 1 apple / 1 pear). 50 grams of sugar. A bit of analcoholic drink (cognac, gin…). 2/3 of liter of red wine, previously macerated withlemon and orange peels. A branch of cinnamon. Half of a glass of natural lemon juice. A lemon peel cut into a spiral. A few orange slices.Way of elaborating it: Mix all the ingredients and stir f rom time to time. Leave

to rest a couple hours before consuming. Serve it very cold. Adorn the jar with thelemon peel and the orange slices.Enjoy this drink!!!

FARM BREAD/DOMAC KRUH IZ KRUŠNE PECI, CEBULA

Ingredients : Yeast. 2 spoons of sugar. Lukewarm water. Buckwheat flour. Rye flour. Salt.Cooking Instructions: Put yeast, sugar, and 3 spoons of flourinto lukewarm water. Leave around 15 minutes.Sift the flour into a bowl and make a hole in the middle. Putkvas into the hole. Add salt and warm water. Knead to make a

smooth non-sticky dough. Cover with a kitchen cloth and leave itin a warm place until it has doubled in size. Divide the doughinto smaller leaves, knead them again and leave them to rise ina warm place. Put the leaves on a floured oven dish and pushthem into the oven. Baking time varies depending on the size of the leaves (at 45 to 60 minutes). Peel the onion, cut it in slicesand add salt and oil.

POTATO PANCAKES

Ingredients: 5 pounds of peeled potatoes.1 onion.3 beaten eggs. 2 and1/2cups of dry pancake mix.2 teaspoons of salt.1 teaspoon of ground blackpepper.1 tablespoon vegetable oil.Cooking Instrucions: In a food processor, grate potatoes and onion. In alarge bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.Heat oil in a large skillet over medium heat. Spoon potatoes into skilletand cook for 3 to 4 minutes.

TIROLER SPECKKNODEL

Ingredients: 5 ounces Schaller & Weber Double-smoked Bacon. 10 ounces day-old white bread orbrotchen. 1 cup parsley, finely chopped. 1 tbsp. Milk. 2 eggs. White pepper. Salt.2 heaping tbsp. Flour. 2medium onions. 1 tbsp. Butter.

Cooking Instructions: Cut smoked bacon into finely diced pieces. Chop day

old bread/brotchen into 1 inch chunks. Wash parsley, shake dry and chop finely.Fry bacon in saucepan until golden brown. Remove from pan and setaside.Peel onions and dice. Melt butter in pan and sauté onions until goldenbrown and set aside. Add bread chunks to bacon fat and fry until light brownon all sides. Remove bread from pan, place in mixing bowl and allow to cool. Ina separate bowl, stir together milk, eggs and pepper. Pour over bread and mixwell. Let stand for at least 3 hours. Combine the flour, bacon, onion and bread-egg mixture and stir together. Make sure the ingredients are well blended.

Dampen hands and form 8 dumplings from mixture. Bring salted water to a boil in a large pot. Carefullyplace dumplings in boiling water and leave in for 15-20 minutes. Serve them with a nice soup and/or with alot of green salad.

GARLIC SOUP

Ingredients: 4 cloves of garlic. 3 ripe tomatoes.150 grams of toastedbread slides. 2 red peppers. 3 spoonfuls of olive oil. Salt. Pepper. 1 and? litres of water.Cooking Instructions: Fry the cloves of garlic in a pan with olive oilfor a short time. Take the cloves out. Pee l and cut the ripe tomatoesand add them to the pan, frying them for a while. Next, add the redpeppers, cut in small pieces and fry them

Add the toasted bread, one litre and a half of hot water, the salt andthe pepper and boil them for 30 or 40 minutes.

MELOMAKARONA - Honey Cookies with Walnuts

Ingredients: 1 1/2 cups of sunflower oil. 1 cup of sugar. 3/4 cup of fresh orange juice. 1/4 cup of brandy. 3 cupsof all-purpose flour. 1 cup of fine-ground semolina. 1 teaspoon baking soda. Grated peel of 1 orange. 1/2teaspoon of cinnamon. ½ teaspoon of grated cloves (or ground c loves).Way of cooking the cookies: Preheat the oven to 320F (160C) with a convection oven, or 350F (180C)with a conventional oven. Dissolve the baking soda in the orange juice. Put all the dry ingredients (flour,semolina, sugar, spices) in a bowl and mix until blended with a whisk. In the middle, create a well and addthe liquid ingredients (oil, brandy or flavouring orange juice). Knead the dough until it sticks to your hands.To shape the cookies (see photos), take a fistful of dough and make it into a log. Pres s the dough gently withyour fingers on one side to flatten slightly. The shape of the cookies can be rounded, oval, or a small logshape.Place the cookies well spaced in a greased cookie sheet (or on parchment cooking paper, or on a non-stickcookie sheet), place on the middle rack in the oven and bake until browned (about 15-20 minutes).Remove from the oven and allow to cool on baking racks.

For the Syrup and Topping:Ingredients: 2 cups of water. 2 cups of sugar. 2 cups of honey. 1 stick of cinnamon. 3-4 whole cloves. 2 cups

of finely chopped walnuts. 1 tsp. lemon juice.Cooking instructions: The cooled cookies will be dipped in the hot syrup, so don't start the syrup until thecookies have cooled. Put the water, honey, sugar, cinnamon stick, cloves and lemon juice in a wide pot (likea deep frying pan) and bring to a boil over medium-high heat for 2-3 minutes. Turn the heat down to low.(As soon as it starts to boil, a foam rises to the top - s coop this off and throw it out.) Remove the cinnamonstick and cloves. Put in cookies (as many as will fit on the bottom) into the hot syrup and use a spatula tohold them down for about 45 seconds to a minute, depending on how syrupy you want them to be. Oncethe cookies have been soaked, remove them with a slotted spoon, letting some of the syrup drip, place on alarge serving plate in layers, sprinkling each layer liberally with the finely chopped walnuts before addinganother layer on top Melomakarona are not refrigerated Cover them well with plastic wrap or store in tins

Calendar_25 01 2012 (1)

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