The word KOPIASTE in Greek means join us and share our meal!
Cypriots are passionate about family and food and these often go together. At
every social event we love cooking and sharing food, as part of our celebration of
life! Cypriot cuisineis influenced by Greek, French, Italian, Catalan and Middle
Eastern cuisines and it includes recipes based on the Mediterranean diet.
The following words will help you order a delicious meal in restaurants in CYPRUS
Meze- Literally means "small dishes." A style of eating that has many different courses, but each course contains just a little of each item, enough for everyone to have a taste. Afelia:A Cyprus specialty made from pork, red wine, potatoes and coriander seeds. Calamari - Fried squid. Calamari in Cyprus is tender and especially tasty with fresh lemon juice.
Halloumi- A BRAND NAME Cypriot cheese made from sheep or goat’s milk. It is usually fried
or grilled. It can also be served in sandwiches, salads or with fruit particularly watermelon and
wine.
Horiatiki Salata- A Greek or country salad. It is made of tomatoes, cucumbers, green peppers,
feta cheese, olives, olive oil, and vinegar.
Tahini- A pureed sesame seed paste that can be used as a dip or as an ingredient for other
dishes.
Moussaka - A layered dish of eggplant, lamb, and tomatoes.
Souvlaki - Literally, little skewers of meat. It is can be served either as a sandwich in a pita or
on the skewers. In Cyprus, the souvlaki is usually pork, but could be also be chicken or lamb.
Tzatziki - A dip made from Greek yoghurt, cucumbers, and either dill or peppermint.
Yemista – all kinds of stuffed vegetables such as: peppers, tomatoes, onions, courgettes,
aubergines or stuffed courgette petals.
Koupepia - The famous stuffed grape leaves.
Ingredients and instructions for my Famous Greek Salad
3 large ripe tomatoes some olives
1-2 cucumbers
fresh mint
1 large onion A piece of feta cheese
Slice cucumbers
and onion, dice
tomatoes and put
in a large bowl.
Put a large piece of
feta cheese on top,
season with salt
and dried oregano,
or garnish with
fresh mint leaves
and drizzle with
olive oil and lemon
juice or balsamic
vinegar.
Grate cucumbers, sprinkle with
some salt and put in a colander
for half an hour to drain.
Mix strained yoghurt with
crushed garlic, dried mint leaves
and cucumber and spoon into a
bowl.
Drizzle some olive oil on top and
serve with grilled pita bread.
2-3
medium
cucumbers
250 gr.
strained
yoghurt
1 tbs.
dried
mint
1 clove
garlic
crushed
INGREDIENTS FOR MY RICE SOUP
½ cup lemon juice 5 eggs 2 cubes of chicken stock
Salt and Pepper
1 lt. water 1 cup rice
THIS IS A TRADITIONAL CYPRIOT
RECIPE
Boil water in a saucepan and add the
chicken stock and the rice. Boil until
cooked. (approximately 15 min.)
Whisk the eggs with the lemon juice
in a bowl and when rice is cooked,
take a ladle full of boiling water at a
time and add carefully to the egg and
lemon mixture while whisking.
Return to the pot slowly while mixing
and season with salt and pepper.
MAIN COURSES
INGREDIENTS
1 kg minced pork salt and pepper
6 grated potatoes ground cinnamon
2 grated onions 2 tbsp dried mint
2 eggs 2 tbsp olive oil
½ cup of bread crumbs
½ cup of finely chopped parsley
Salt and peppe
THIS IS A CYPRIOT TRADITIONAL RECIPE.
EVERY HOUSEHOLD IN CYPRUS HAS ITS OWN
KEFTEDES RECIPE WHICH SLIGHTLY DIFFERS
FROM EACH OTHER, BECAUSE THERE IS ALWAYS A
LITTLE SECRET WHICH PASSES FROM MOTHER TO
DAUGHTER.
Strain the grated potatoes and mix well with all the other
ingredients. Make small round meatballs and fry until
brown. Serve with chips, salad and yogurt!
TAVAS
INGREDIENTS
1 Kg pork or lamb cut in small portions.
2 cups rice 2-3 cinnamon sticks
5 ripe tomatoes grated + 2 sliced
6 onions chopped
5 potatoes cut in thin slices
3 medium courgettes sliced
salt and pepper
2-3 teaspoons ground cumin
½ glass olive oil
INSTRUCTIONS
Season the meat and put the first layer in an earth-ware pot or oven proof pot with a
lid. Add half the rice, top with courgettes, onions, graded tomatoes , cumin, salt and
pepper and half of the olive oil. Top with the second layer of the ingredients. Add
sliced potatoes and sliced tomatoes, salt pepper and the cinnamon sticks. Add
enough water to reach the tomatoes and the rest of the olive oil. Cover and cook in
the traditional wood oven for 3 hours.
You can cook Tavas in your oven at medium temperature. Remove the lid during
the last 20 minutes. KALI OREXI! = BON APETIT
AFELIA INGREDIENTS
SERVES 4-6
1kg of pork ¾ cup red dry wine
salt and pepper 2 tbs. of crushed coriander seeds
3-4 tbs. of olive oil water
Cut the meat into cubes and place
in a bowl with some wine, some
salt and pepper and the coriander
and leave in the fridge to
marinate overnight.
The next day, drain the meat but keep the marinade.
Heat the oil in a pan and sauté the meat until brown .Then add the marinade in the pan with some water . Simmer with the lid on, until the marinade reduces to a thick sauce.
DESSERTS
ANAROKREMA (TRADITIONAL CHEESE DESSERT)
1. 2. 3.
4. 5. 6.
7. 8. 9.
INGREDIENTS
½ Kg filo pastry
¾ Kg Anari or
Ricotta Cheese
250 gr. fresh
cream
2 tbsp. icing
sugar
1 cup chopped
walnuts
½ cup milk
2 tsp. ground
cinnamon
3 tbsp.
Rosewater
7-8 tbsp. honey
METHOD
Brush the filo pastry sheets with some oil, put 2 sheets at a time in a baking tray and bake until golden brown.Crush in a bowl. Mix the cheese with the cream. Dissolve 3-4 tbsp. honey in milk and add to the mixture. Add the cinnamon, sugar and rosewater and whisk well all the ingredients. Add the chopped walnuts and stir gently. In a bowl spread half the crushed filo leaves and drizzle with 2 tablespoons of honey. Add the cheese mixture and top with the rest of filo. Drizzle with honey and decorate with walnuts.
Kalo Prama (Semolina Cake)
Ingredients
Syrup: 2 glasses of sugar, 1 glass of water,
½ glass of orange juice, some orange zest, 1
cinnamon stick.
The Cake: 3 glasses of semolina, ½ glass of
sugar, 1 glass of water, ½ glass of orange
juice, ½ glass of cooking oil, 3 tsp baking
powder, 1 tsp mastic powder and 1 glass of
blanched almonds.
INSTRUCTIONS
To make the syrup we mix the sugar, water,
orange juice and orange zest and add the
cinnamon stick. We simmer for 10 min. and
set aside to cool completely.
We mix all the ingredients for the cake except
from the blanched almonds and let it to rest
for ½ hour. We put the mixture in a greased
baking tray and smooth the surface with
some orange juice. We decorate with the
blanched almonds and bake until golden.
We pour the cool syrup over the hot cake and
wait until it is completely absorbed.
You can enjoy kalo prama
with vanilla ice cream!
Dough:
3 cup flour
½ cup water
6 tbsp. Peanut oil
1½ tsp salt
Stuffing
½ kilo peeled and
chopped pumpkin
1 tsp salt
2 tbsp sugar
½ cup bulgur rice
1 tsp cinnamon
4 tsp salt
2 tbsp raisins
Directions
Mix the flour with the oil and add the water and the salt. Knead the dough and add some more flour if too soft .Cover and leave for half an hour. Add some salt to the chopped pumpkin and let it strain from its liquids for two hours. Then put it in a bowl, add the salt, the sugar, the bulgur rice, the cinnamon, the oil and the raisins. Take small pieces from the dough and make small disks of about 12 cm wide. Put one spoonful of stuffing on the disks, fold and press the edges with a fork. Bake for half an hour in a medium heated oven.
CYPRIOT PUMPKIN PIES
A Taste of Belgium
Belgium is known for its great cuisine. People all over the world come to
this little country to taste the wide variety of its dishes. A lot of Belgian
restaurants are in ‘The Michelin Guide’, which includes a list of the best
restaurants in the world and it is written by experts who visit restaurants
and assess food and atmosphere.
We have four major national products: French fries,
beers, cheese and chocolate. It sounds a little
strange, but French fries are originally from Belgium.
A legend says that the French had discovered this
great golden potato in Belgium but they ran away
with the honour. The next time you eat French fries
remember they are Belgian fries!
Main courses
Ham-chicory rolls
Ingredients
The ham rolls: 8 heads of chicory Salt 8 slices cooked ham ( 3 to 4 mm thick) Pepper Butter Nutmeg 1 pinch of sugar
The cheese sauce : 7 dl skimmed milk 250 g grated cheese 30 g butter
40 g flour
Preparation The ham rolls : Remove the hard part of the chicory . Cut out a notch. Melt a piece of butter with a bit of water in a large pot. Put the chicory in the pot, and cover the pot. Cook the chicory on a low heat . Then let the chicory to cool and squeeze out the liquid. Melt some butter in a saucepan. Fry the chicory and season with salt, pepper , nutmeg and a pinch of sugar. Remove the chicory from the pan. Roll them in the slices of cooked ham. Arrange the rolls in an oven dish. Place the dish about ten minutes in a preheated oven on 220° until a golden crust appears .
The finishing touch: 1. Pour the cheese sauce over the ham
rolls until they are completely covered.
2. Sprinkle the rest of the cheese over the casserole.
The cheese sauce
The base of the sauce is a batter. Melt 30
gr. butter in a pot and add the flour. Mix
the flour, but be careful that the batter
doesn’t burn!
Once you smell a delicious biscuit smell,
you put the milk into the pot. Stir patiently
with a whisk until the sauce binds. When
you have a smooth sauce, you stop mixing.
Now remove the pot from the heat and
add the cheese. ( Keep some cheese aside)
Also squeeze a bit lemon juice in the sauce.
Hutsepot
Place a large casserole over medium heat and let a
knob of butter melt. Peel the onions, cut them in half
and shred them. Stew the onions until they are
translucent. Clean the sprouts thoroughly and cut
them into quarters.
Once the onions have cooked a few minutes , add the
sprouts to it. Peel the potatoes and stir in the pot with
onion and sprouts. Make sure they don’t stick. Cut the
potatoes into pieces and add them to the pot. Wet the
vegetable mixture with chicken broth. Tie the thyme
sprigs together with some bay leaves for extra flavor.
Place the bouquet garni in the pot. Cut the sausage
into bite-size pieces. Add the meat to the stew and
cover the pot. Let it simmer for about 20 minutes on a
low heat. Don’t forget to shake the stew regularly.
Season until you get a nice flavor with freshly grated
nutmeg , black pepper and salt. Serve this stew in a
deep plate.
Ingredients
750 gr. fresh sprouts 3 onions 3 smoked sausages 6 dl chicken broth 4 sprigs fresh thyme
- 4 bay leaves - Butter - Nutmeg - 800 g potatoes
- Salt andpepper
Steak with fries
Ingredients:
- 1 steak
- Oil
- 1 whole garlic clove
- herbsprig
- butter, for fillet or
rib-eye steaks
- 5 pounds Russet
Potatoes
- Vegetable Or
Peanut Oil For
Frying
- Sea Salt
Preparation: To cook your steaks, heat a frying pan to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Cook the steak for 1½-2½ minutes on each side.
Begin by peeling five pounds of potatoes, then cut the
peeled potatoes into four of five long pieces and cover
them with cold water. Then dry them off. Next, heat a
pot of oil to 300 degrees. Then fry the potatoes for
about 4 to 5 minutes. The key here isn’t to fry them or
brown them at all…just to start softening them up.
Once they’re soft remove them from the oil. Then,
increase the heat and bring the oil to 400 degrees.
Finish them off a this high temperature. Throw them
back into the oil and fry them till they’re nice and
golden and crisp and irresistibly, ridiculously perfect.
Desserts
Chocomousse
Ingredients
250 g Dark/cooking
Chocolate
200 ml Fresh Cream
200 ml Milk
3 tbs Condensed
milk
2 tsp gelatin crystals
Chocolate chips for
decoration
Directions
Heat the chocolate in a pan. After the
chocolate melts. cool it for 2-3 minutes.
Soak the gelatin crystals in warm water.
Add the gelatin mixture, milk and condensed milk to the melted chocolate. Use a hand mixer to blend in all the ingredients together. Freezing tip: Place the dessert for setting in the fridge not in the freezer!
3.Now add fresh cream slowly and beat
the mixture using hand beater for best
result. If you dont have a hand blender u
can beat manually with your hand
Classic Belgian waffles
Ingredients
2 cups cake flour
2 tsps bakingpowder
½ tsp salt
4 large eggs, separated
2 tbs sugar
1/2 tbs vanilla extract
4 tbs salted butter, melted
2 cups milk
non-stick cooking spray
Directions
Preheat the waffle iron. In a bowl sift together flour, baking powder, and salt. In a second bowl beat together the egg yolks and sugar. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with and mix for 1 minute. Gently fold the egg whites into the waffle batter.
Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.
Dutch Donuts
Ingredients:
1 tsp sugar
2 small packets of (instant) dry
yeast
4 cups flour (400 g)
1/4 cup sugar (50 g)
2 eggs
2 cups milk (475 ml)
1 tsp salt
8 cups vegetable/sunflower oil
(2 liters)
Powdered sugar
Preparation:
Mix the teaspoon of sugar into 1/2 cup of hand-hot water. Mix together the flour and sugar in a large bowl and make a well in the middle. Warm up milk in the microwave. Add half of the milk to the well in the flour and mix until all ingredients are combined. Cover the bowl with a damp dish towel and allow to rise in a warm area for about an hour. Once the dough has doubled, stir in the salt. Heat the oil in a large. Stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.
You will need two tablespoons to form and handle the dough, as well as a slotted spoon to remove the 'oliebollen' from the hot oil. Quickly dip the two tablespoons into the oil and form small balls of the dough. The 'oliebollen' will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 'oliebollen' at a time, but don't crowd the pan. Fry until golden brown on both sides. Drain on a tray lined with paper towels. Sieve powdered sugar over the 'oliebollen', and serve warm.
A Taste of Portugal
Portuguese cuisine is characterized by having rich dishes, full of flavour but
rather cheap. Garlic is widely used, as well as herbs such as parsley. Portugal is a
nation with a maritime tradition, and this is reflected in the amount of fish and
seafood consumed by the Portuguese. Among them, the most prominent is the cod,
which is the national food of Portugal and of which he says there are more than
365 different ways of cooking, one for each day of the year. Sardines are also very
popular, especially roasted, as well as octopus and shellfish.
Portuguese cuisine although relatively restricted to an Atlantic sustenance, it has
Mediterranean influences. The influence of Portugal's former colonial
possessions is also notable, especially in the wide variety of spices used. These
spices include piri piri (small, fiery chilli peppers) and black pepper, as well
as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine
both for cooking and flavouring meals. Garlic is widely used, as are herbs such
as coriander and parsley. Portuguese breakfasts often consist of fresh bread,
with butter, ham, cheese or fruit preserves, accompanied with coffee,
milk, coffee with milk, tea or hot chocolate.
Petisco is a Portuguese word frequently used to
describe a special food that we like very much or
a kind of starter.
You can learn more about Portuguese words related to
the Portuguese cuisine:
Pipis - chicken giblets that are cooked in a stew
using garlic, onion and bay. At the end we add
curry and lemon.
Pevides – they are pumpkin seeds, dried and
salted. People eat them with beer.
Tremoços – lupines. People eat them with beer.
Moelinhas
STARTERS
Pataniscas de Bacalhau
It´s the name for a Traditional Portuguese dish originally from the region of Estremadura.
The Pataniscas, consist of pieces of shredded “Bacalhau”(Codfish)
previously coated in a wheat flour batter, and a mix of other
ingredients as onion, seasoned with salt, pepper and parsley, etc., and
then fried in vegetable or olive oil.
They can be served with a salad as light meal or be eaten as a “petisco”
Ingredients and instructions
•1 big piece of “Bacalhau”
( more than 500g)
•Juice of ½ lemon
•Milk
•60g flour
•1 egg
•1 small onion, chopped
•1 TBSP olive oil
• 1 Parsley, small bunch
•2garlic cloves, fine chopped
•Salt and pepper to taste
•Vegetable oil or olive oil to fry
Boil the “Bacalhau”, clean from
bones and skin and shredded it into
small pieces. Drizzle with the lemon
juice, cover with milk and let it rest
from 1 to 2 hours.
In a separate bowl, blend in the
flour, egg, chopped onion, the
tablespoon of olive oil and part of
the parsley. Season it with salt and
pepper to taste.
Drain the shredded “bacalhau” and
mix into the flour mix above. Add a
little bit of liquid from the
marinade and stir until you get a
smooth texture.
Deep fry table-spoons of this mix of
batter and “Bacalhau” in a very hot
vegetable oil or olive oil.
Remove with a slotted spoon, and
dry on paper towels to remove any
excess oil it might have. Serve hot.
Toast and cheese
Ingredients and instructions
Slices of toasted bread
Cut the cheese.
Sprinkle with oregano
and serve with toasted bread.
Fresh goat cheese
Caldo Verde
Cabbage
4 potatoes
Olive Oil Smoked Sausage
Water
Salt garlic
Peel off 4 potatoes and one big garlic tooth, wash and cut it and put it in a saucepan. Cover them with water and put the olive oil. Spice with salt and let it boil until the potatoes are cooked. When they are cooked mash
them and cook the cabbage
apart in other saucepan with
water and a bit of salt.
Add a sliced smoked sausage
and then mix everything
simmer a bit to accentuate the
flavors.
Serve while warm.
Gar
MAIN
COURSES
Frango na Púcara
Ingredients and instructions
1 Chicken 1 Carrot
100grams pork fat Smoked sausage
1 Spoon of Butter
Prepare a chicken and cut it in
pieces.
Put a parsley sprig ,one carrot in
pieces and one cup of white wine
in the clay pot.
In another pan stew 100grams of
pork fat, 100grams of smoked
sausage and one spoon of butter
always in low heat for 15 minutes.
Bar the chicken pieces with the
stewed and put it in the clay pot
that goes on the stove to cook for
15 minutes.
Cod Fish with Cream
Ingredients and instructions
Ingredients
Cod fish
Onions
Olive oil
Potatoes
Lemon juice
2 eggs
Bechamel
sauce
Cream
Bake the cod. Slice the onions and chop the garlic. Graze the onions with olive oil. Fry the potatoes. Then mix the cod with the cooked onions and stuff for 3 minutes. Mix the eggs, the lemon juice, the béchamel and the cream. Join the potatoes and the previously cooked cod, and mix well. Add the liquid mixture. Put in a tray and take it into the oven.
Feijoada
Ingredients and instructions
2 onions
3 heads of garlic
parsley
2 bay leaves
1 pinch chilli
peppers
1 tomato
Tomato sauce
bean
olive oil
1 pinch of black
pepper
½ carrot
1 chorizo
1 black chorizo
“farinheira”
entrecote
bacon
Fore/hind feet
(pork feet)
wine
Start by doing the stew . Cover the bottom of
the pan with olive oil, add the chopped onion,
the chopped garlic, the chopped parsley,
black pepper and chilies. It is also added to
the tomato sauce . Let it stew for a few
minutes. Pour the wine and meat broth
where you previously cooked the meat .
Let it stew a bit more and add the carrot,
sausage, chorizo and “farinheira”. It keeps
stewing some more and add the sliced meat.
Finally, put the beans, and leave in the fire
for some more minutes and, then, it is ready
to serve. Bon appetit!
DESSERTS
Sweet Rice
Ingredients and instructions
Cook the rice in plenty of salt seasoned with salt. Warm the litter of milk with the bark and the sugar and stir. Remove a little bit of milk and set aside. Drain the rice and add it to the milk and let it boil (5/10 minutes). Add to milk reserved two sachets of pudding and stir with a wooden spoon, and add it to the rice. In the end, put the rice pudding into bowls or a platter and decorate/sprinkle with cinnamon.
Baked Apples with Cinnamon
Ingredients and instructions
Remove the apples’ core with an
accessory fit for the purpose and
place them on a tray.
Place a cinnamon stick into each
apple, sprinkle with the Port and
with sugar.
Bake until they are roasted.
Ingredients:
Apples cinnamon sticks (one for each apple)
sugar
Port wine
Fatias Douradas
Ingredients and instructions
Bread
4 eggs
Olive oil or vegetable oil
brown sugar
cinnamon
3 pinches salt
Heat the olive oil or vegetable oil. Cut the bread into slices and dip the bread into the milk. Beat the eggs with a pinch of salt and dip the bread slices in the egg mixture. Fry the slices and finally add the preparation of sugar and cinnamon. Bon appetit !
Using the freshest ingredients, the local people in Tenerife offer a
satisfying range of delicacies including mouth-watering tapas,
seafood and exotic dishes brought here via the Canary Islands’
close links with South America.
Some Canarian dishes come from Spanish cooking, but the
Canarian specialities have their own touch of originality ,the
basis of Canarian cuisine is a variety of fresh vegetables, fruit
and fish, generally light meals, easier to digest in a warm
climate. Meat is usually consumed as a part of stews or as
steaks.
In this section we will show you a small selection of traditional
Canarian cuisine, including starts, main courses and desserts.
INGREDIENTS
(SERVES 6)
-2 Bunches of watercress
-400g Salted pork ribs
-2 Corn cobs
-75g Pinto beans
-200g Onion
Virgin olive oil & salt
100g Green pepper
THE DAY BEFORE
Soak the ribs in cold water to desalt them. Change the water as many times as necessary. Also, leave the
beans to soak.
- ON THE DAY -Cook the pork ribs and beans in water. Skim the scum off from the surface.Add a spurt of
olive oil, corn cobs (already in pieces) and peeled potatoes.Add half of the cleaned and finely chopped
watercress together with the finely chopped onion and green pepper.Cook over a low heat for 1 hour in
an uncovered pan.Crush garlic, cumin and salt using a pestle and mortar and, 20 minutes before it is
finished, stir in the crushed mixture. Check the salt. Just before removing the broth from the heat, add
the remaining finely chopped watercress and stir.
INGREDIENTS
-500g chickpeas
-3 garlic cloves
-200g salted pork ribs
-100g ripe tomatoes
-1 salted pig’s trotter
-Virgin oil
-100g bacon
-1csp sweet paprika
-100g chorizo
- Ground black pepper
-175g onion
-1 tsp cumin
-75g red pepper
-1 bay leaf
PREPARATION
THE DAY BEFORE-Put the salted meats in water to desalt them and leave the
chickpeas to soak.
ON THE DAY-Put the chickpeas, ribs and the cut-up trotter in a pan with water. Skim
off the scum.Add the bacon and the chorizo. Also, check the salt.Fry the onion and
garlic over a medium heat for 15 minutes. Add the pepper and fry for another 10
minutes.Add the tomatoes (peeled and seedless), bay leaf, black pepper and cumin. Fry
for a further 10 minutes.Once everything is fried, remove it from the heat and mix in
the paprika. Mix everything together (chickpeas , meat, fried vegetables)
INGREDIENTS
The stew The fry
400g chickpeas -300g onion
600g beef -125g red pepper
300g chicken - 200g ripe tomatoes
75g onion -4 garlic cloves
2 garlic cloves -1 tbsp paprika
50g green pepper -1 bay leaf, spring
thyme
50g tomatoes -1 csp cumin
1 bay leaf -Salt, peppercorns
Salt, peppercorns. -50ml white wine,
100ml stock of the stew
Water -200g potatoes,
10 sprigs parsley
THE DAY BEFORE Leave the chickpeas to soak
THE STEW-Cook the chickpeas with the beef, skinless chicken, cut-up
vegetables and spices over a medium heat. Remove the meat when
tender, strain and set aside the stock. Cut or shred the meats and
remove the bones. Sauté the chickpea in olive oil until lightly brown.
Sauté the meats and mix with the chickpeas
THE FRY-Fry the chopped onion together with bay leaf and thyme at a
low heat for 10 minutes. Add the chopped peppers and fry for another
10 minutes. Add the chopped tomatoes (peeled and seeded) and cook for
another 10 minutes. In a mortar, pound the garlic, paprika and cooking
salt to form a smooth paste. Dilute the mixture with wine and the stock
and pour over the fried. Give it time to evaporate and the season to your
taste. Mix the chickpeas, meats and fried together. Heat it all together
and serve.
INGREDIENTS
-1kg beef -1 tbsp of
sweet paprika
-600g small potatoes -salt, black
pepper
-250g onion -Virgin oil
-100g red pepper -100ml white
wine
-100g tomatoes -Meat stock
-5 garlic cloves -6 sprigs of
parsley
-250g carrots -1 bay leaf -1 sprig
thyme
PREPARATION: Clean the meat and cut in to small pieces, season
and brown slightly in a pan with olive oil. Set the meat aside.
Sauté the finely chopped onion and garlic in the same pan on a
low heat for 10 minutes. Add the pepper and sauté for a further
10 minutes. Finish the fried by adding the chopped tomatoes
(peeled and seeded) together with the bay leaf and thyme. Dilute
the paprika in the white wine and add to the fried. Add the meat
again and cover with meat stock. Simmer for 30 minutes and add
the carrots. Fry the potatoes and then add to the stew. Season to
taste.
INGREDIENTS
-1 medium-sized rabbit
-1 csp oregano
-8 garlic cloves
-6 sprigs parsley
-Red hot chilli
-Cooking salt, virgin oil
-2 tbsp paprika
-50 ml vinegar wine
-2 tsp cumin
-200 ml dry white wine
PREPARATION
THE MARINADE-Crush the sliced garlic cloves, cumin, oregano and
salt in a mortar. Add the chopped parsley and paprika. Crush again.
Dilute with vinegar, white wine and oil. Marinate the rabbit for 12
hours.
THE DAY-Fry the rabbit in olive oil until lightly golden brown.Fry the
liver. In a mortar, prepare another marinade and add it at the last
moment. Pour the marinade over the rabbit and cook at a low heat
until tender.
INGREDIENTS
-3 medium size potatoes
-6 eggs
-2 medium size onions
-tbsp of salt
-Olive oil
PREPARATION
Peel and chop the potatoes and onions and then cut into small pieces.
Fry the potatoes and onion in the oil until golden brown. Mix some
eggs in a bowl and add a little salt. Add the potatoes and onions to the
egg and stir. Put the mixture in a frying pan to cook until golden
brown. Using a plate, flip the omelette and leave to cook on the other
side.
INGREDIENTS
(4 servings)
-400g thickly ground sweet corn.
-1 litre milk
-150g sugar
-50g raisins
-50g almonds
-1 sprig of cinnamon
-Half lemon rind
PREPARATION
Put the milk, sugar, ground corn, cinnamon and lemon rind
together in a pan. Cook on a medium heat, stirring constantly
until the mixture begins to thicken. Remove from the heat and
take out the sprig of cinnamon and lemon rind.Add the raisins
and almonds. Mix well and pour into a bowl.Let it cool.If, during
the cooking, the liquid reduces too quickly before it is completely
done, add more milk.
FINISH AND PRESENTATION
Cut into equal pieces and serve
INGREDIENTS (SERVES 4) -200g almonds -100g sugar -20ml water
PREPARATION Toast the peeled almonds in a frying pan or bake them. Remove and leave it to cool. In a pan, pour the water and sugar in with the almonds and boil at aprox. 114°. Once reached this temperature and the almonds and stir until they are completely covered in caramel. Remove the pan from the heat, arrange the caramel-coated almonds on non-stick paper and leave to cool. Once cooled, keep them in a sealed container so they don’t lose their crunchy texture. Serve in a bowl.
INGREDIENTS (SERVES 4) -500g Canarian fresh cheese. - A little whey -100g flour - 2 eggs - Half a lemon rind -200g sugar - Ground cinnamon - Aniseed
PREPARATION Grind the cheese and gradually add it to the whisked eggs, lemon rind, cinnamon,
aniseeds and flour.Mix until you get a smooth dough.Fill the classic tiny cheese cake tins with the
mixture. Bake at 180° for 20 minutes. Serve once cold.
“In Denmark we usually eat around 6 o’clock pm. At dinner, we eat warm
food, at lunch we get cold food. In Denmark, we eat a lot of potatoes, rice and
pasta. A lot of our food is inspired by South Europe and The East, but the
recipes in this cook book show traditional Danish food. We love open
sandwiches, which in Denmark we call Smørrebrød. The bread we use for
Smørrebrød is rugbrød, also known as rye bread, which is dark, healthy bread.
On top of the bread, we love to put Salad, meat and liver pate. Enjoy cooking
our food .”
Patty shells filled with chicken.
Wash the chicken, and clean it for entrails (do this in cold water). Pour water in a soup pot, add 2 dices of vegetable bouillon and make
the water boil.
When the water is boiling, add the chicken.
Let it boil for 1 ½ -2 hours.
2 tablespoons of wheat flour 2 dices of vegetables bouillon
Remove the scum from the surface of the water with a spoon.
Save the soup for later use when making the sauce.
Take the chicken out of the water and refrigerate it on a plate
(remember to save the water)
3 tomatoes. 1 can of asparagus Cut the chicken into little pieces.
Melt the butter and stir the flour in.
Add milk and cream while stirring.
Add the water from the asparagus and the soup, as much as needed.
Let it boil - 5-10 minutes
12 patty shells 1 cucumber Add the chicken and asparagus and heat it up.
In the meantime warm the patty shells.
Decorate the patty shell with tomatoes and cucumber.
500 g of chicken 0,5 dl of double cream
25g of butter 1 dl of full-cream milk
Procedure
Toast the rye bread
Cut the avocado into
small boats
Place the avocado
boats on the rye bread
Tear a little lemon peel
out over the avocado
Sprinkle it with salt
and pepper
At last decorate with
some parsley
AVOCADO ON TOASTED RYE BREAD
INGREDIENTS
2 Avocadoes
Salt, pepper
1 Organic
lemon
Parsley
Rye bread
Ingredients
Canapé with potatoes INGREDIENTS
Potatoes Mayonnaise Chives Rye bread Butter
Procedure
Boil the potatoes
Smear the butter on the rye
bread
Cut the boiled potatoes into
pieces
Decorate with mayonnaise
and chives
Canapé with salmon INGREDIENTS: Salmon , Cream cheese , Dill
PROCEDURE
Toast the rye bread
Cut the bread into triangles or circles
Roll a piece of salmon with cream cheese and place it on the
bread
Decorate with dill
Potatosoup with leeks
A bit Chives
The soup
Let the butter melt at high heat, but
without browning it. Sauté the onions
and the potatoes for about 2 minutes.
Mix with leeks and onions for 1 more
minute. Pour the bullion and let the soup
boil for about 20 minutes or until the
vegetables are soft. Blend the soup until
it is thicken. Pour the soup back into the
casserole, add cream, salt and pepper.
Make the soup boil and taste it.
The bacon
Pour the bacon in a dry pan and roast
the bacon at high heat for about 3
minutes. Turn the heat down and finish
roasting the bacon at normal heat for
about 5 minutes. Take the bacon of the
pan and let it dry on a piece of kitchen
roll. Dry the pan of and pour the leeks
in. Roast them at high heat in about 4
minutes. Crush the roasted bacon light
and mix it to the leeks.
Serve the soup with bread and the
crushed bacon. Decorate with chives
and cheese on top.
500 g Potatoes 150 g Cheese
¾ Buillion 1 dl cream 150 g bacon
Leeks - The white part
350 g Leeks - The green part
350 g
The final soup
Roasted porkIngredients:
Crisps
Roasted pork:
1500g pork with crackling
1-tablespoon salt
6 dl pork broth
3 shallots
Brown sauce:
1½-tablespoon wheat flour
0,5 dl fluid from the pork roast
Salt
Pepper
Browning sauce
Potatoes:
900g small potatoes
4,2 tablespoon sugar
42g butter
Red cabbage:
800g red cabbage
6 pieces juniper
Fluid from the pork
2 dl red wine
2 pears
1-tablespoon honey
Roasted pork: Cut down between the pork crackling so there is 1½ cm between the pork crackling without cutting the meat itself. Rub the pork crackling with
salt. You may put some bay leafs between the pork crackling. Put the pork, the shallots and the pork broth in an ovenproof dish. Place the
ovenproof dish in the middle of the oven. Turn on the oven at 200 degrees and let the pork roast for 1½ hour. When the meat thermometer reads
77 degrees, the roast done. If the pork crackling isn´t crisp, turn the oven grill on for a short while.
Browning sauce:
Pour the gravy from the roast in a pot. After a while, remove excess fat. Shake flour and water into a thickening and add it while stirring. Season
the sauce and let it boil for a few minutes.
Brown potatoes:
Boil, peel and cool the potatoes. Let the sugar melt on a big pan at very low heat. When it is melted and brown, add the butter. Do not touch the
sugar before the butter and the sugar have melted into a brown mass, then add the potatoes. Stir the potatoes once a while. The potatoes are
finished when the sugar sticks to the surface.
Red cabbage:
Season the red cabbage with crushed juniper, salt and pepper. Let it sauté in a pot with a lid, add the melted pork fat and honey. 25 minutes later,
you remove the lid and add the red wine. Let it simmer for a few minutes.
Fried pork with parsley sauce
Dab the slices of pork dry with paper towels.
Heat the frying pan, when the frying pan is really hot place the
pieces of pork on it. Fry them ½-1 min. on each side.
Reduce to medium heat and fry until they are golden and crisp.
Turn the slices often. Place the slices on a fat absorbent paper.
Sprinkle with salt.
Now place the slices on a grate and place it upon of jelly
rollpan whit aluminum foil on the bottom. This eases the
cleaning.
Place it in the top half of a cold oven and turn it into 200
degrees C.
Let the slices become golden on one side before turning them.
Finish frying on the other side. Frying time is longer in an oven
than on a frying pan.
Sauce: whisk flour and 1-cup of milk for thickening.
Whisk while you make the sauce boil let it simmer approx. 5
min. add the fat and season with salt and pepper. Add the
washed, chopped parsley.
Breadcrumbs 6 eggs. 3 tbsp. Wheat flour.
5,25 dl. Semi skimmed milk. 1,5 bunch. Parsley, fresh. 15g. Butter.
900g. Pork. Belly with rind.
Raw. 1500g. Potatoes.
Meat Balls in Curry Sauce
600g minced
meat
8 tablespoons
flour
2 onions
dl 2 milk
11/2 teaspoon salt
Minced meat: Stir the minced meat with salt, to the meat is tough. Add onions,
pepper and eggs, and then stir it all together. Then add the milk, while stirring and
then add the flour. Put the meat in the fridge covered with a tea towel for 30 minutes.
Bring water with added salt to the boil in a big pot on a big surface. Give the minced
meat a nice stir. Dip a tablespoon in the boiling water and mould the minced meat
into a ball with the tablespoon in your hand. Put it in the boiling water. Tone down
the heat, when all the balls are in the pot feels firm after about 8-10 minutes. Take the
meatballs up with a skimmer and put them in a sieve and let them drain off.
Curry sauce: Melt 20g butter at powerful heat. Sauté the onions in one 1 minute but
they must not take color. Tone down to a steady heat and add a dust of curry and
sauté it in one minute. Dust the flour over the mix, and stir it until it´s totally gone.
Pour 5dl boiled water from the meatballs, while constant stirring. Add 7dl the rest of
the boiled water and add the tarragon. Let the sauce boil at low heat, while stirring in
5 minutes. Taste it with salt and heat the meatballs in the sauce. Boil 8 dl rice (about
320 g). Follow the instructions from the rice pack. Then serve it.
2 Eggs
4 tea
spoons
curry.
1 tea spoon
dried
tarragon.
Minced meat
Curry sauce
5 table
spoons wheat
flour.
1 dl finely grated
onion.
Danish rise with almonds
Approach:
Split the vanilla pods and take the corns out.
Boil the rice, milk and vanilla at low heat under
the lid for 45 minutes.
Stir in the saucepan, now and then.
Take the vanilla pods out, and cool the rice.
Chop the almonds, save one entire almond (it is
a Danish tradition, that the one who finds an
entire almond wins a present).
Pour the almonds in the cool rice.
Whisk the heavy cream stiff, and fold it in. Add
the other ingredients.
Season it, with a little sugar.
17½ dl milk 220g pudding
rise
2 vanilla pods
130g almond
peeled
4½ dl. Heavy
cream
130g sugar
A little salt
Cherry gravy:
Approach:
Mix a thickening of juice and potato flour.
Pour the berries, the rest of juice and sugar in a
saucepan and make it boil.
Take the saucepan off the heat and add the
thickening while stirring.
After that, the sauce must not boil.
Stir the sauce for a while and season it with
sugar. 200 g pickled cherry,
1 dl juice from the cherry
1 tablespoon potato
flour
2 table spoons sugar
1+2 3
Strawberries, blackcurrant and
raspberries. Wiped cream.
4 5
Sugar. Potato flour.
Rødgrød med fløde - Red porridge
with wiped cream
1. 1 kg Strawberries and blackcurrantt mix
2. 200 g raspberries
3. ½ L wiped cream
4. 300 g sugar
5. Potato flour 6. 1-2 tablespoon potato flour
Wash the berries, put them in a pot with water and sugar, mix it
all together and let it rest a few hours.
Set the pot over low heat, and let the berry mix boil. Boil the
berries 2-3 minutes.
Remove the pot from the heat, and carefully stir the raspberries,
make sure that they do not brake.
Thicken the porridge a little with a few tablespoons potato flour
mixed with cold water. The potato flour mix and the cold water
need to be added when the porridge is just below boiling piont.
It’s inportant, that the porridge is still warn.
Sprinkle the porridge with a thin lay of
sugar, and let it cool down.
Eat the porridge with some cold wiped
cream.
Finished
Danish Pancakes
Ingredients:
For the dough:
For the fill:
Finish:
150 g flour 4½ dl milk 3 eggs ½ tsp salt 50 g butter
300 g raspberry 100 g sugar
For the decoration:
Blueberry Icing flour
C
Recipe:
Whip the flour together with the half of the milk,
until it will be a smooth mix
Now mix in the rest of the milk, eggs and salt – and
whip it all together.
Melt the butter in a pan and put it into the mix.
Bake thin pancakes on a warm well-greased frying
pan.
Use ½ - ¾ dl of the mix pr. pancake.
Now you have to make the raw jam
Mix the half of the sugar and the berrys together, until
you get the texture of jam.
Put the jam in a bowl, and keep it in the fridge
Now put some jam and some sugar in every
pancake, and rool them.
And now you can eat your tasty Danish
pancakes!