Recipes

Index

Stuffed dates 9 Grapes & Cheese kebab 11 Torrijas 15 Baked chestnuts 18 Pumpkin seeds 21 English breakfast 22 Leek and potato soup 24 Apple crumble 30 Cold beet soup 33 Fried courgette 37 Lithuanian vegetable salad 40 Simple home salad 41 Kiwi cake 43 Roman pandolce 44 Stuffed artichokes 45 Sunflower cake 46 Tomato bruschetta 48 Black-eyed peas salad 49 Turkish cheese patties 49 Fish barek 51

Alaj 5

Tahini garlic dip 52 Barley-wheat salad 53 Potato-mushroom casserole 55 Fried chicken livers 56 Green lentil dish with caramelized onion 57 Spinach saute 58

Wine soup 58 Pancakes Hortoby style 59 Paprika potatoes 60 Stuffed cabbage 61 Mkor guba 62 Palacsinta 63 Somloi galuska 65 Potato pancake 67 Fruit joy 70 Breadcrum cake 71 Chicken with salad 73 Casserole 75 Pancakes with apple mousse and cherries 77 Fruit snacks 80

Foreword This compilation of recipes is an activity common to all

the participants in the Comenius partnership Humans

for Nature, Nature for Humans.

All the recipes in this book must meet three conditions:

1. They must use local and season products.

2. They must use the less energy as possible.

3. They must be, to a reasonable extent, healthy.

The aim is to make our students aware of the importance

of a sensible and sustainable use of food. The use of im-

ported and artificially grown products is being harmful

to both the environment and local economies. By means

of this activity, pupils are to realize the economical pos-

sibilities of ecofriendly farming and traditional recipes,

as an alternative to mass production and the acquisition

of unsustainable food habits.

Did you know? Alaj is an ancient recipe. Its name is derived from alhas which means to fill in Old Arabic. It is a typical Xmas dessert though it is also eaten in some celebrations.

Another typical Xmas recipe. It can be a dessert or a starter. It is a good idea to gather the nuts yourselves.

Tip: Try to use regional and seasonal products. In Spain, it is easy to find date in autumn and winter as they are grown in the south and the east. If you cannot find dates in your country, try to use other fruits, such as quince.

Tip: This is a very energetic recipe, so it is a good idea to eat it before physical activity

Tip: Ask for help to cut the cheese into cubes. It is cheaper if you buy whole slices

Tip: Grapes are typical autumn fruits, so you can find plenty of these all along the season

Tip: This is a very healthy recipe, it is perfect for breakfast

Did you know? Jamn is a very typical Spanish product. It is a type of drycured ham, which is generally served raw in thin slices, or occasionally diced. The French jambon de Bayonne and Italian prosciutto crudo are simi-lar. You can replace it for cheese or other cold meats, but these must not be greasy.

Tip: Though we have bought some bread for this recipe, torrijas are typically made with stale bread. This is a good way to use it.

Did you know? Torrijas is a traditional Easter recipe, typical form the central regions. If you visit central Spain in Easter do not forget to try them, they are delicious!!

Did you know? Some decades ago it was quite usual to see chestnuts sellers in the streets to the extent that it became a popular type. The chestnut seller is portrayed in novels and stories as a gossipy old woman who knew everything about everybody for she spent the whole day in the street. She is sometimes por-trayed as a wise old woman to whom it was worthy to listen to.

Tip: Chestnuts are usually wasted, but it was an important food not very long ago. It is a nutritious nut and it can help you get some extra energy before practising sports or strenuous activi-ties.

Tip: A good idea to reuse paper!

Tip: When we carve our Halloween pumpkins, we usually throw the seeds away. Next Halloween, keep the seeds and grow new pumkinos or eat them, they are full of vitamins and healthy fats.

Tip: As you can see, the traditional English breakfast includes some ingredients wit a high level of fats. This is not really bad as long as you have this kind of food in the morning, when our bod-ies digest fats better and use them as a source of energy.

Ingredients: Lean back bacon Free range eggs Baked beans Pork sausages Mushrooms

White bread Butter Teabags

Tip: Leek and potato is one of those classic soup combos. Its per-fect thing to tuck into on colder days as it is really

hearty and comforting.

Ingredients: 750g seasonal fruit such as rhubarb, plums, apricots, straw-berries, apples or pears. Caster sugar, to taste

225g plain flour 225g plain flour 110g butter 75g sugar, preferably light brown or golden caster sugar A pinch of salt

Tip: Why dont you try other kinds of flour, such as oat flour or rye flour? They are healthier and are less extensively produced.

Tip: Dont forget to use seasonal fruit! Try also to buy it to local producers, you will be helping both environment and your com-munity.

Tip: You can use the heat that will remain in the oven after bak-ing to toast some bread or defrost some food.

Ingredients: Kefir, 1 l. Milk, 0,5 l; Salt, 1 tablespoon; Vinegar, 1 tablespoon; Cucumber, 1 unit;

Eggs, 3 units; Spring Onion Dill; Pickled beets, 500 grams.

Tip: If you heat the water to boil the eggs with an electric tea-pot you will save energy. If you cannot use it, let the water warm down for a couple of minutes before heating it. Water usually comes cool from taps.

Tip: Courgettes are very healthy, they can help you to get rid of unnecessary fluids and also to cleanse your liver. It is very easy to grow at home.

Tip: This recipe includes raw food. Raw food is not only healthier than cooked one. It also helps saving energy.

Ingredients: Beet Cabbage Onion Apple Oil

Tip: Including fruit in your salads is a good way to im-prove your eating habits. Morevoer, if you keep the ap-ples skin you will digest the salad faster, but dont forget to wash it properly before

Ingredients: 200 g sugar 100 g milk 80 g butter 80 g of potato starch 10 g flour

Tip: If you are going to use the oven start it with a lower tem-perature 10 minutes ago, then adjust it to the temperature you need for the recipe. This will help the oven with its performance thus saving energy.

3 eggs 1 lemon 1 package yeast 3 kiwis whipped cream.

Add the starch, sugar, melted butter, milk and lemon juice. Add the egg yolks and mix well. When the mixture is foamy, add the yeast and egg whites. Pour the mixture into a pie tin with the central hole buttered and sprinkled with flour. Put in oven for 85 minutes at 180degrees. Garnish with whipped cream and sliced kiwis.

Ingredients: 300 grams of flour 15 grams of yeast 120 grains of honey 2 tablespoons of sugar 2 tablespoons of oil 2 tablespoons unsweet-ened cocoa powder 2 tablespoons rum 200 grams of raisins

Tip: This is a very traditional Italian recipe with several varia-tions. As you can see, it is rich in carbohydrates, so dont take so much of it if you are not going to take physical activity.

100 grams of candied peel 100 grams of dried fig 100 grams of dark choco-late 50 grams of almond sticks 50 grams of walnuts 50 grams of hazelnuts 50 grams of pine nuts An egg Cinnamon, cloves, nutmeg one egg

Dissolve yeast in warm water and knead the flour, h o n e y ( p r e v i o u s l y h e a t e d i n a water bath), sugar, cocoa, rum, a pinch of spice, a pinch of salt and the egg.

United soaked raisins, figs and candied fruit, diced, g r a t e d c h o c o l a t e , c h o p p e d walnuts and hazelnuts, pine nuts and almonds.

Roll out the dough into a baking pan and let rise until doubled in size.

Bake for 45 minutes in the oven to 180 degrees.

Whip the egg white, mix it with powdered sugar a n d b r u s h t h e c a k e w i t h t h i s mixture to simmer for another 15 minutes.

Ingredients: 8 artichokes homemade bread crumbs and grated cheese into

Tip: Another good way to re-use food leftovers. Theres no need to throw stale bread away.

small pieces A sprig of parsley, salt, pepper, olive oil.

Clean the artichokes, drain and cut the tips and the stem very high to make them stand upright in the pan. In a bowl mix well the bread crumbs with the grated cheese and chopped parsley and garlic. Add salt and pepper and beat to mix. Open the artichokes in the center and filled with this mixture. Place them firmly in a saucepan and then pour the oil into the artichokes. Put the pan in water almost to cover the artichokes (wire), add some more in the 'water a tablespoon of oil, a little salt and a slice of lemon (to remain clear artichokes). Bake for half an hour. You can serve hot or cold.

Ingredients: For the dough 200 gr. flour 100 gr. potato flour 300 gr. sugar 7 tablespoons of milk 7 tablespoons oil 4 eggs Washed and grated lemon peel and its juice 1 packet of vanilla 1 packet of yeast;

for the stuffing: pastry cream: 70 gr. of sugar 1 egg yolk 10 gr. of flour Washed and grated lemon peel (one lemon) A teaspoon of lemon and juice 300 gr. of milk a pinch of salt; to decorate: 2 well washed lemons a spoonful of apricot jam half spoon water

Dough: in a bowl beat the eggs with the sugar, add the vanilla, the juice and the lemon zest and work until frothy. Sieve the flour, mixed with starch and baking powder, alternating with milk and with the oil. Strain into a buttered and floured mold and put into preheated oven (180 degrees) for about 50 minutes.

Topping: prepare a custard as follows: mix the sugar with the flour, add the egg yolk, salt, lemon juice and zest of working with a spoon until soft compound. Pour the milk in small doses; simmer for 5

Tip: Remember what we said about baking with ovens and recipes with a high level of carbohydrates?

minutes. Cut the cake horizontally and sprinkle both sides with the liquor. Spread the warned cream on the hard bottom and recompose the cake.

Garnish: crush jam with the lemon juice and water, using a fork spread the entire surface and place the slices of lemon cut thin, put the jelly in a pan with 100 gr. of sugar and add a little at a time, 250 gr. of water, mix well.

While simmering, stir for 2 minutes, then leave to cool until warm and pour the mixture on the cake. Cool for half and hour.

Ingredients: Bread unsalted or salted Not too ripe tomatoes Salt and Oil Garlic Basil

Tip: This recipe is per-fect for breakfast!

Toast the bread and rub with the garlic, cut into small pieces and add the tomatoes in a bowl, salt, oil and chopped basil appropriately, mixed, then the whole thing. Place a spoonful or more, seasoned tomatoes, on toasted bread.

2 tbsp pomegranate paste 1/4 cup extra virgin olive oil 1 tsp red pepper paste or 1 tsp red pepper, powde-red 1/4 cup walnuts, crum-bled Salt

Ingredients 1/2 cup blackeyed peas, boil in 2 cups of water until softened (about 20 minutes), then wash and drain 2 green onions, chopped 23 branch parsley, chop-ped

Mix all the ingredients. Put it aside for about half hour before you serve it.

dice 2 tbsp walnuts, chopped 1/2 crushed pepper 45 peppercorn,crushed 2 tbsp parsley,chopped 2 tbsp dill,chopped Salt 1/2 cup all purpose flour 1 egg, whisked For frying; Sunflower oil.

Ingredients 300 gr fresh Cheese, wrap into two layers of paper towel to soak up any extra water 1 small size egg 4 tbsp all purpose flour 4 tbsp bread crumbs 1 small tomato, peeled, discard seeds, cut in small

Tip: Save oil! You can reuse oil if youve fried pota-toes before. Just let it cool down and keep it in a glass pot with a lid.

Mix all the Kofte ingredients in small bowl. Then give them the shape with your hands, shown in the picture. Pour the sunflower oil in a frying pan and heat it up. Place the flour on a plate and beat the eggs in a bowl. First dip each kofte in the flour, then dip in the egg mixture. Fry the kofte evenly. Afterwards, place on a paper towel to soak up any extra oil. Let the cheesePatties stand for about 1,5 2 hours. Serve with Turkish black olives, tomato and parsley as an appetizer or breakfast!

1 tbsp lemon juice Salt Pepper 2 tbsp dill, chopped 1/2 cup sunflower oil

Ingredients 250 gr Bluefish, Bonito, Sole or Code Fish..., cut in bite sized 1 large tomato, discard the seeds, finely chopped 1 tsp oregano 1/2 crushed pepper 1 tsp lemon zest

Cook the tomato, oregano, crushed pepper, salt and pepper for about 45 minutes at medium heat. Add the fish, lemon zest and lemon juice, cook until the fish is cooked. If it has so much tomato juice in it, cook until almost all the juice is evaporated. If you like you may add a little bit tomato paste to give some colour. Fold the each sheet, then cut in half at the middle. Now you should have 8 smaller pieces of phyllo pastry. Put one spoonful of filling on one side of each sheet. First fold the ends from the outside to the inside, then roll it up. Soak the open end in the water and close it up. fter you've rolled up all the sheets, heat up the sunflower oil on the stove in a frying pan. Fry each borek equally at medium heat until they take a light golden color. Don't leave the stove as they fry quickly:) Place ones that are done on a paper towel

dered 1/2 tsp cumin The juice of one lemon 1/4 cup extra virgin olive oil Salt

Ingredients 1/2 cup tahini (sesame paste) 12 garlic cloves, mashed with salt 1/2 tsp red pepper, pow-

to soak up extra oil. Serve the Fish Borek as a hot appetizer with red onion slices and lemon wedges.

Mix tahini, garlic, red pepper and cumin in a bowl with tablespoon. Slowly add the lemon juice and olive oil, continue to mix. Taste if necessary add salt. Place in a service plate. Drizzle some extra virgin olive oil over the top. Serve the TahiniGarlic Dip as an appetizer with vegetable pickles and pickled olives.

2 fresh mint leaves, break up in 3 or 4 1 tsp basil 2 tbsp lemon juice 2 tbsp pomegranate paste 1/4 cup extra virgin olive oil Pinch of crushed pepper Salt Pepper

Ingredients 1/3 cup pearl barley or wheat, cook until tender, drain 1/4 cup green lentil, cook until tender, drain 1/2 red Bell pepper, chopped 2 green onions, sliced 1/2 green pepper, chop-ped

Toss all the ingredients in a bowl, cover. Keep it in the refrigerator for about an hour, then serve.

1/2 tsp crushed red pep-per 1 tsp oregano Salt Pepper Garnish: 1/2 cup mozzarella or Asiago cheese

Ingredients 1/2 cup brown, mushro-oms, cleaned, sliced 1 medium onion, sliced 56 tbsp extra virgin olive oil 1/2 Bell pepper, sliced 1 egg, beaten

First, press on the chunks of potatoes with fork to break, do not mash! Saute the onion and mushrooms with olive oil for about few minutes. Add the red pepper. Cook for about 2 more minutes. Turn the heat off. Add the potato, egg, crushed red pepper, oregano, salt and pepper into the pot. Mix with the spoon. Place the mixture in a individual oven dishes. Cover the top with the grated cheese. Preheat the oven to 400 F (200 C) and cook until the top is a light golden. Serve the Potato Mushroom Casserole while still warm as a side dish.

Tip: Food rich in carbohydrates? Baking with electric ovens? Do you remember what to do? Come on, its easy!!

Roll the chicken livers on the flour. They should be coated well with flour. Meanwhile, heat the olive oil and butter up in a medium sized pan. Saute the livers, turn them occasionally. While you're frying the livers, cover it with a paper towel since the oil will spit. Take them out with a perforated spoon and place on a paper towel to soak up extra oil. Season them with cayenne pepper and salt. Serve Fried Chicken Livers with the Onion

Tip: Offal is a part of poultry which is usually discarded for cooking because it is disgusting for some people. Nevertheless, it is incredibly nutritious and tasty. If we only eat some parts of poultry we will be wasting most of the resources used to raise the animal.

For the salad: Red or white onion, sliced 1/2 tsp salt Parsley, washed and drai-ned Lemon, cut in 8 pieces Some sumac

Ingredients 1 cup chicken liver, cut in medium size 1/2 cup flour, all purpose 1/2 tsp salt 2 tbsp olive oil 2 tbsp butter 1 tsp cayenne pepper

Place all the ingredients in a medium sized pot. Cook for about 2025 minutes at mediumlow heat until the lentils are soften, stir occasionally. Meanwhile caramelize the sliced onion with olive oil over low heat. Place the dish on a service plate. Then sprinkle the caramelized onion all over

Tip: Legumes. Cheap, healthy and easy to grow at home. Legumes helps the soil to recover nitrogen after harvest, so you can grow legumes in poor or over exploited soils to help them recover faster.

1 tsp red pepper paste, hot 1 tbsp orzo 2 cups warm chicken stock or beef stock or just water Garnish: 1 large onion, sliced 1 tbsp extra virgin olive oil

Ingredients 3/4 cup lentils, soak in water overnight, washed and drained 4 tbsp extra virgin olive oil 1 tsp cumin 3 tbsp crushed tomatoes, in can

Boil the spinach for 5 minutes, drain. Squeeze the spinach with your hands. Then chop it on a cutting board. Saute the onion in a medium sized pot with olive oil and salt until the colour of the onions turn to light brown. Add the spinach, crushed tomatoes, nutmeg, broth and pepper. Cook for about 5 minutes over mediumlow heat. Turn the heat off. Let it cool down for a few minutes. Arrange on a service plate. Place the yogurt with garlic on top. Heat up the olive oil in a small pan, add in the red pepper and then turn the heat off. Don't burn the pepper! Pour all over the yogurt sauce. Serve with any kind of beef or chicken dish.

1/2 tsp nutmeg, grated 4 tbsp beef broth or chic-ken broth or water Salt Pepper Sauce: 1/2 cup yogurt + 1 garlic clove, smashed with salt 1 tbsp extra virgin olive oil 1/2 tsp red pepper

Ingredients 500 gr spinach, roots cut off*, washed several times, drained 2 tbsp extra virgin olive oil 1 small onion, finely chopped 2 tbsp crushed tomatoes, in a can

Did you know? Borleves is eaten during the Lent p e r i o d , a t Christmas and during the grape harvest. It is also given to people weakened by illness to help them recover. It can be flavored with honey. The recipe below comes from Konyhamvszet by Jnos Rkczi

"Set aside 100 milliliters of wine," writes Rvkczi. "Cook the rest of the wine with 300 milliliters of water, sugar and spices. In a bowl, beat the egg yolks with 100 milliliters of wine. When the wine reaches a boil, add it to the egg yolks, then return it to the heat and stir constantly until it boils again. Remove from the heat, stir for a few more minutes, then pour through fine sieve and serve in heated cups."

Ingredients 1 glass of white wine 5 egg yolks 150 grams sugar a small piece of cinnamon grated lemon peel

Tip: Wine is one of the most ancient drinks. Drinking it in moderation helps preventing heart attacks.

Did you know? The dish actually does not originate from the Hortobgy region of the Great Hungarian Plain and has nothing to do with Hortobgy. It was originally invented for the 1958 Brussels World Fair. However some Hun-garian recipe books already featured a similar recipe in the 1930s. The name of the food is simply a marketing trick

Mince the meat, mix with 12 tablespoons of sour cream, add salt and pepper to taste. Boil the juice of the stew together with 25 cl sour cream. Fry 12 salted pancakes and fill with the minced meat, tucking in the ends. Arrange in an ovenproof dish and pour the paprika and sour cream sauce over the pancakes. Heat through in the oven, sprinkle with sour cream and serve decorated with parsley. Recommended wines are Dry rieslings

Ingredients 250 g minced meat (veal is the best) 1 small onion 1 small clove of garlic 2 teaspoons paprika a pinch of cumin 1 pinch ground black pep-

per 1 teaspoon homemade pepper jelly (red or gold) 1 tablespoon of flour or starch 1 dl sour cream 1 tablespoon oil

Did you know? Paprika is one of the most traditional Hungarian ingredi-ents. Though there are some similar ones, such as the Spanish pimentn, it has became very popular in North and Central Europe.

Heat the oven to 400 degrees Fahrenheit. Melt the butter in a heavy pan and cook the shallots gently until soft. Stir in the paprika and cook for 23 minutes. Add the tomatoes, season with salt, and cook

Ingredients 2 tablespoons butter 5 shallots, chopped 2 teaspoons Hungarian paprika 4 tomatoes, peeled and chopped to taste, salt

Tip: Traditional prod-ucts are usually cheap and readily available. Make the most of them!!

2/3 cup sour cream 2 pounds potatoes, sliced mediumthick 1/4 cups vegetable or chicken stock

1. Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves. 2. In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. 3. Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

Ingredients 1 medium head cabbage water to cover 1 pound ground beef 1 cup cooked rice garlic powder to taste

1 egg 1 (12 fluid ounce) can to-mato juice 1 tablespoon vinegar 1 tablespoon white sugar water to cover

Did you know? Makwki, (Hungarian: Mkos Guba) is a traditional poppy seedbased dessert, most notably in Silesia where it is served almost exclu-sively on Christmas Eve (and perhaps on the following days, as long as the supply prepared for Christmas lasts).

Tip: Bread, poppy seeds, sugar, dried fruit... This food provides incredible energy! Do not waste it in front of the TV!

The bread is cut into thin slices and layered in a clay pot or more often into a glass or crystal bowl. After each layer, the sauce of the boiled poppy seeds, with flavouring and nuts, is poured so that the bread is well soaked. The top is decorated with some extra nuts and fruit. The dish is served cold, at least several hours after preparation.

Ingredients Sweet white bread and fi-nely ground poppy seeds boiled in milk with but-ter. Other important ingre-dients include: dried fruit

(figs, raisins, apricots, da-tes, etc.) almonds and ot-her kinds of nuts (the choice of nuts and dried fruit varies). It is flavou-red with sugar, honey, va-nilla, cinnamon and rum.

Central European pancakes are thin pancakes, comparable to the French crpe. Palatschinken are made by creating a runny dough from eggs, wheat flour, milk and salt and frying it in a pan with butter or oil. Unlike the thick American pancake, Palatschinken are usually served with different types of fillings and eaten for lunch or dinner. Palatschinken are traditionally rolled with apricot jam or strawberry jam and sprinkled with confectioner's sugar. A variety of different fruit sauces, (like apple sauce) or thick fruit jams called lekvar, (plum, prune, raspberry, cherry or sour cherry jam), lemon juice and sugar, chocolate sauce, haze lnut choco late cream, almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, poppy seed, or any combination thereof, may also be used. Rakott palac

Tip: See how many things can be learnt from reci-pes? Food is culturally pervaded and it can be re-garded as an ethnical phenomenon. By learning about food we can learn also humans relations with environment.

sinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven. A well known Hungarian version of palatschinke is the Gundel pancake (Gundel palacsinta), made with ground walnuts, raisin, candied orange peel, cinnamon and rum filling, served flambed in dark chocolate sauce made with egg yolks, heavy cream and cocoa. Palatschinken may also be eaten unsweetened, plain, or filled with cheeses, meat, mushroom or vegetable stews, topped with sour cream, or cut into thin strips, called Flhdle in Germany s Alemannic dialects and Frittaten in Austria. Flhdle/Frittaten are used in Frittaten soup pancake strips served in clear broth.

To prepare the sponge cake, beat the egg yolks and sugar until stiff, add the flour, then the stiffly beaten egg whites. Combine. Divide the mixture in two. Mix the ground walnuts into one half and the cocoa into the other. Pour the mixes separately into a high baking sheet lined with baking paper and bake in a medium hot oven until ready. (the sponge cake should be done in about 12 minutes. To prevent the cake from collapsing, do not open the oven door.) 2. Boil the milk and the vanilla stick for 5 minutes, remove, add egg yolks , sugar, and the corn starch.

Ingredients 3 1/2 oz. raisins soaked in rum 3 1/2 oz. ground walnuts Whipped cream made from 1 cup heavy cream Sponge Cake: 6 eggs 6 tbsp. powdered sugar 3 1/2 oz. walnut 1 heaping tbsp. cocoa Rum Sauce 1 1/2 cups milk 5 oz. sugar

1 tsp. ground lemon peel 1 tsp. ground orange peel 2 tbsp. rum Vanilla Cream 1 1/2 cups milke 1 whole vanilla stick 2 egg yolks 2 oz. powdered sugar 1 tsp. corn starch Chocolate Syrup 7 oz. bitter dark chocola-te 2 tbsp. rum

Tip: If you dont want to include spirits in this recipe you can substitute it for lemonade or watermelon juice. You can try with different juices until you find your ideal taste.

3. To prepare the rum syrup, cook the sugar in 1 cup milk, the lemon and orange peel for 15 minutes, then add rum. 4. Break the sponge cake into smaller pieces and combine. Place one layer of sponge cake in the bottom of a large glass or on a plate, sprinkle with the rum syrup, the ground walnuts, raisins, smooth some of the vanilla cream on top, then repeat the layers again. Make sure the top layer is sponge cake. Sprinkle the top with cocoa, add whipped cream made from 1 cup heavy cream, and pour the chocolate syrup on top.

Ingredients: 5 potatoes 1 egg 1 onion 1 tablespoon flour oil salt and pepper

Tip: As you can see, we dont need a lot of expen-sive and exotic products to cook good food.

Tip: This is a great idea to avoid eating excessively greasy food. Its even better if you can use paper that cant be recycled.

Tip: Is your fruit too ripe? Dont trhow it away! Smoothies are a good solution. Further-more, when fruit is very ripe it has a higher pro-portion of fructose (fruits natural sugar) so you dont have to add much sugar to it.

Ingredients: 1 banana 20 grams of strawberries 2 peaches buttermilk 4 tablespoons of sugar

Tip: Another good way of using stale bread!

Ingredients: one glass of flour one glass of sugar 125 grams of margarine four eggs two bags of powder jelly one teaspoon of baking powder

breadcrumbs icing sugar

vinegar sugar basil thyme marjoram sweet pepper hot pepper

Ingredients: 2 chicken breasts 1 lettuce 1 pepper 1/4 onion oil salt

Tip: This is a totally healthy recipe. If you in-clude a source of carbo-hydrates, such as pasta, rice or bread youll get a balanced meal.

1 onion 1 garlic a bit of ketchup 250 grams of pasta

Ingredients: 150 grams of cheese 2 chicken breasts 5 pickles 2 tomatoes canned corn

Tip: A wok is a versatile round-bottomed cooking vessel originating in China. The shape produces a small, hot area at the bottom which allows some of the food to be seared by intense heat while using relatively little energy and oil.

oil( to fry) one jar of apple mousse a few cherries some cream

Ingredients: 3 eggs 200 grams flour 150 ml milk glass of water some sugar

Tip: Remember something about pancakes. After reading this recipe, compare it with the Hungarian ones and recall what we said about the common features of European food.

1 peach 10 grams of strawbe-rries chocolate toothpicks

Ingredients: 1 apple 1 banana

Tip: Little children usually find fruit boring. This is a good way to make it more attractive to them

Tip: Combine the fruit snacks with the smoothies and you will have your daily vitamin need covered!