Post on 22-May-2020
ΕΛΛΗΝΙΚΗ ΔΗΜΟΚΡΑΤΙΑ ΥΠΟΥΡΓΕΙΟ ΠΑΙΔΕΙΑΣ ΕΡΕΥΝΑΣ &
ΘΡΗΣΚΕΥΜΑΤΩΝ ΠΕΡΙΦΕΡΕΙΑΚΗ ΔΙΕΥΘΥΝΣΗ Π/ΘΜΙΑΣ & Δ/ΘΜΙΑΣ
ΕΚΠΑΙΔΕΥΣΗΣ ΚΕΝΤΡΙΚΗΣ ΜΑΚΕΔΟΝΙΑΣ Δ/ΝΣΗ Δ/ΘΜΙΑΣ ΕΚΠ/ΣΗΣ ΑΝ.
ΘΕΣ/ΝΙΚΗΣ
RECEPTARI DE CUINA RECIPE BOOK
RECEPTARI DE CUINA RECIPE BOOK
MENÚ TARRAGONA
MENU BARCELOS
MENU ΘΕΣ/ΝΙΚΗΣ
TARRAGONA MENU BARCELOS MENU THESSALONIKI MENU
Todas as receitas estão feitas para quatro pessoas.
Όλες οι συνταγές σε αυτό το βιβλίο εξυπηρετούν τέσσερις ανθρώπους
Totes les receptes estan descrites per a 4 persones.
All recipes in this book serve four people
RECEPTARI DE CUINA RECIPE BOOK
MENÚ TARRAGONA
TARRAGONA MENU
Todas as receitas estão feitas para quatro pessoas.
Όλες οι συνταγές σε αυτό το βιβλίο εξυπηρετούν τέσσερις ανθρώπους
Totes les receptes estan descrites per a 4 persones.
All recipes in this book serve four people
Due to Catalonia’s location on the coast, its cuisine
relies mainly on a generous range of native
ingredients, including fresh vegetables (tomatoes,
garlic, aubergines, peppers, artichokes), wheat
products (bread, pasta), olive oil , rice, wines,
legumes (beans, chickpeas), mushrooms, nuts
(hazelnuts, almonds, pine nuts), all sorts of pork
preparations (sausage, ham), all sorts of cheese,
poultry, lamb, and many types of fish like sardine,
anchovy, tuna, and cod.
In consequence, the traditional Catalan cuisine is
quite diverse, ranging from pork-intensive dishes
cooked in the inland and mountainous part of the
region (Catalonia is one of the main producers of
swine products in Spain) to impressive fish-based
recipes along the coast. Hence, the concept of
mixing fish and meat on some dishes is one of its
features.
Catalonia has become renowned internationally for
food and the culture of eating. In recent years, the
new wave of experimental chefs, such as Ferran
Adrià or the Roca brothers have brought the region
to the world's attention.
La situació geogràfica de Catalunya, propera a la costa
mediterrània, fa que la seva gastronomia estigui basada
en un ampli ventall d’ingredients autòctons com les verdures
fresques (tomàquets, alls, albergínies, pebrots, carxofes),
els productes derivats del blat (pa, pasta), l’oli d’oliva,
l’arròs, els vins, les llegums (fesols, cigrons), els bolets,
els fruits secs (avellanes, ametlles, pinyons), innumerables
derivats del porc (botifarres, pernil), tota classe de formatges,
carns d’au, vedella, xai i molts tipus de peix com sardines,
anxoves, tonyina i bacallà.
La cuina tradicional catalana és tan diversa que inclou tant els
plats a base de carn de porc a l’interior i zones de muntanya
(no hem d’oblidar que és un dels majors productors de
derivats porcins a Espanya) com receptes espectaculars a base
de peix típiques de les zones de costa. De fet, un dels trets
característics de la cuina catalana consisteix en barrejar peix i
carn en una mateixa recepta (mar i muntanya).
Avui en dia, Catalunya és reconeguda arreu del món per la
seva cuina i la seva cultura gastronòmica. Així ho hem vist els
últims anys a través de l’onada de cuiners experimentals com
Ferran Adrià o els germans Roca, que gràcies als seus
restaurants i a les seves creacions han aconseguit centrar el
focus d’atenció sobre aquest territori.
MEDITERRANEAN DIET TARRAGONA
ΥΠΟΥΡΓΕΙΟ ΠΑΙΔΕΙΑΣ ΕΡΕΥΝΑΣ & ΘΡΗΣΚΕΥΜΑΤΩΝ
ΠΕΡΙΦΕΡΕΙΑΚΗ ΔΙΕΥΘΥΝΣΗ Π/ΘΜΙΑΣ & Δ/ΘΜΙΑΣ
ΕΚΠΑΙΔΕΥΣΗΣ ΚΕΝΤΡΙΚΗΣ ΜΑΚΕΔΟΝΙΑΣ
Δ/ΝΣΗ Δ/ΘΜΙΑΣ ΕΚΠ/ΣΗΣ ΑΝ.
ΘΕΣ/ΝΙΚΗΣ
DIETA MEDITERRÀNIA TARRAGONA
Starters
Esqueixada (Shredded cod salad)
Spinach with raisins and pine nuts
Main Courses
Rice casserole
Potato Omelette
Desserts
Fruit and Cheese Skewers With Rosemary Honey
Catalan Fried Milk Toasts
Primers
Esqueixada de bacallà
Espinacs amb panses i pinyons
Segons
Arròs a la cassola
Truita de patates
Postres
Brotxetes de fruita i formatge fresc amb mel de romaní
Torrades de santa Teresa
MENÚ TARRAGONA
TARRAGONA MENU
ESQUEIXADA DE BACALLÀ ESQUEIXADA (SHREDDED COD SALAD)
For: 4 persons
Cooking time: 15 minutes
Ingredients:
200 g crumbled salted cod
4 spring onions
2 big ripe tomatoes
2 hard-boiled eggs
Black pepper
Olive oil
Red wine vinegar
Procedure:
Let the crumbled cod desalt in
water for about four hours. During
that time, water should be changed
four times.
Drip properly and put the cod
on a tray or a bowl. Dice the hard-
boiled eggs, the onions and grate the
tomatoes. Mix everything with the cod.
Add some salt, pepper, some olive oil
and a little vinegar.
Per a: 4 persones
Tiemps de preparació: 15 minuts
Ingredients:
200 g de bacallà esqueixat
4 cebes tendres
2 tomàquets grossos madurs
2 ous durs
Pebre negre
Oli
Vinagre
Preparació:
Quatre hores abans de preparar el
plat es posa en remull el bacallà
esqueixat. Canviem l’aigua tres
vegades. L’escorrem bé i el
col·loquem en una plàtera.
Hi afegim els ous durs a trossos, les
cebes tallades petites i els tomàquets
ratllats. Espolsem amb pebre negre i
ho amanim amb un bon raig d’oli i una
mica de vinagre.
.
ESPINACS AMB PANSES I PINYONS
SPINACH WITH RAISINS AND PINE NUTS
For: 4 persons
Cooking time: 20 minutes
Ingredients:
1,5 Kg of fresh spinachs
1 garlic
100g of pine nuts
100g of Malaga raisins
Salt
Olive oil
Procedure:
Wash the spinach, and then boil them
with salt water for around seven minutes,
slipped well enough so they may be cut in
small pieces afterwards, to finally save them.
On the paella, add some oil, so that once it's
hot, you can add the garlic and crush it.
Afterwards, throw it away. Put the pinyons
on the paella, and once they've changed
of color, add in the raisins - turn it all
around a couple of times and finally add
the spinach. Fry it all with a slow heat,
and to finish it off, rectify it all with a
bit of salt.
Per a: 4 persones
Tiemps de preparació: 20 minuts
Ingredients:
1,5 kg d’espinacs frescos
1 all
100 g de pinyons
100 g de panses de Màlaga
Sal
Oli
Preparació:
Es renten bé els espinacs,
es fan bullir en aigua salada
durant 7 minuts, s’escorren bé, es
tallen ben petits i es reserven.
En una paella s’hi posa oli i, quan
està ben calent, s’hi afegeix l’all i
s’enrosseix. Després es treu i es
llença. Es posen els pinyons a la
paella i, quan agafen color, s’hi tiren
les panses. Se li donen un parell de
voltes i s’afegeixen els espinacs.
Es fregeix tot a foc lent i es rectifica
de sal.
ARRÒS A LA CASSOLA RICE CASSEROLE
For: 4 persons
Cooking time: 30 minutes
Ingredients:
400g rice
100g pork ribs
100g bacon
200g rabbit meat, 1 rabbit liver
100g peas
1 small onion
1 red pepper
2 garlic cloves
100g of grated tomato
Oil, Salt, Saffron
Water (4 parts of water to one part of rice)
Procedure:
Put one splunge of oil in a big casserole and sauté
all the meat until it turns gold. Separate meat,
reserve in a tray and fry slightly the minced
vegetables (cloves, onion, pepper and grated
tomato). Then, add the rice to the sauteed
vegetables and stirr for 2 minutes. Now add the
meat previously reserved, the peas and the boiling
water. Season with salt and saffron and stir all the
ingredients. Heat over medium-high heat for about
20 minutes. Before serving, let the rice settle for 5
minutes covering the casserole with a clean cotton
tea towel.
Para: 4 persones
Tiemps de preparació: 30 minuts
Ingredients:
400 g d’arròs
100 g de costella de porc
100 g de cansalada
200 g de conill, 1 fetge de conill
100 g de pèsols
1 ceba petita
1 pebrot vermell no gaire gros
2 grans d’all
100 g de tomàquet ratllat
Oli, sal, safrà
Aigua (4 mesures d’aigua per 1 d’arròs)
Preparació:
Dins d’una cassola gran s’hi posa un bon raig d’oli i se
sofregeix tota la carn fins que quedi rossa. Se separa la
carn, en una plàtera, i se sofregeixen les verdures tallades
molt petites (all, ceba, pebrot i tomàquet ratllat). Quan el
sofregit estigui a punt, s’hi afegeix l’arròs i se sofregeix un
parell de minuts sense deixar de remenar. Es tira la carn que
hem reservat, els pèsols i l’aigua, que prèviament haurem
escalfat en una olla a banda fins que bulli. Finalment, s’hi
afegeix la sal i el safrà. Ho removem bé amb un cullerot per
que quedin els ingredients ben repartits. Coure a foc viu
durant uns 20 minuts. Es deixa reposar 5 minuts més amb la
cassola tapada amb un drap i se serveix.
TRUITA DE PATATES
POTATO OMELETTE
For: 4 persons
Cooking time: 20 minutes
Ingredients:
4 eggs
400g of potatoes
200g of onions
Olive oil
Salt
Procedure:
Slice the potatoes and fry them in a
pan plenty of oil. Then place them on
a dish (use kitchen paper to absorb
the oil excess). Next, fry the chopped
onions and remove them once they're
done (again, it is advisable to
eliminate the oil excess).
Crack the eggs into a bowl, beat them
and add some salt. Mix with the
potatoes and onions and then pour the
mixture into a pan, which shouldn’t
have not too much oil. When almost
set, invert on a flat plate (and slide
back into the pan and cook a few more
minutes.
Para: 4 persones
Tiemps de preparació: 20 minuts
Ingredients:
4 ous
400 g de patates
200 g de cebes
Oli
Sal
Preparació:
Es fregeixen les patates tallades a làmines
en una paella amb oli abundant i es retiren
(col·locar-les en una plàtera amb paper de
cuina per què s’absorbeixi l’excés d’oli).
A continuació es fregeix la ceba tallada a
tires primetes i es retiren (també és
aconsellable eliminar l’excés d’oli). Es
debaten els ous en un bol i s’hi afegeix la
sal. Quan els ous estan debatuts es
barregen amb les patates i la ceba en un bol.
La barreja es tira a la paella, de la qual
s’haurà retirat l’excés d’oli. Quan esta cuita
per una banda, es dona la volta a la truita
amb un plat pla que sigui prou gran com per
cobrir completament la boca de la paella.
.
BROTXETES DE FRUITA I FORMATGE FRESC AMB MEL DE ROMANÍ
FRUIT AND CHEESE SKEWERS WITH ROSEMARY HONEY
For: 4 persons
Cooking time: 20 minutes
Ingredients:
½ seedless watermelon
½ melon
200g big strawberries
1 pineapple
3 kiwi
200g fresh chese
Rosemary honey
Procedure:
Cut the fruits in differents forms.
Alternate the fruit with the fresh
cheese cubes. Server them with a
trickle of rosamary honey.
.
Para: 4 persones
Tiemps de preparació: 20 minuts
Ingredients:
½ síndria sense llavors
½ meló
200 g de maduixots
1 pinya
3 kiwis
200 g de formatge fresc
Mel de romaní
Preparació:
Es talles les fruites en diferents formes i
s’intercalen a les brotxetes amb dauets
de formatge fresc. Se serveixen amb un
rajolí de mel de romaní per sobre.
.
TORRADES DE SANTA TERESA
TOAST CATALAN
Para: 4 personas
Tiemps de preparació: 20 minutos
Ingredients:
8 slices of bread (better of the day before)
¼ L of milk
100g of sugar
2 eggs
Ground cinnamon
Oil
Preparation:
Put the milk in a bowl. Beat the eggs
in another bowl. Cut the eight slices of
bread and soak them into the milk.
Then soak them into the egg batter
and fry them in a lot of boiling oil.
When the slices are golden, remove
from pan and place on paper towel.
Finally sprinkle sugar and ground
cinnamon on them.
Para: 4 persones
Tiemps de preparació: 20 minuts
Ingredients:
8 llesques de pa de barra (millor del dia abans)
¼ de litre de llet
100 g de sucre
2 ous
Canyella en pols
Oli
Preparació:
En un plat fondo s’hi posa la llet. En un altre
plat fondo, es baten els ous. Es tallen les 8
llesques de pa i es remullen amb la llet per
les dues bandes, fins que quedin estovades.
Es passen les llesques de pa sucades amb
llet pels ous batuts fins que queden ben
cobertes i es fregeixen en una paella que
tindrem preparada amb oli abundant i molt
calent. Quan les llesques estan ben
daurades per ambdues bandes, es treuen
de la paella i es col·loquen sobre paper de
cuina per a eliminar l’excés d’oli. Finalment,
s’arrebossen amb sucre i s’espolsen amb la
canyella en pols.
RECEPTARI DE CUINA RECIPE BOOK
MENU BARCELOS
BARCELOS MENU
Todas as receitas estão feitas para quatro pessoas.
Όλες οι συνταγές σε αυτό το βιβλίο εξυπηρετούν τέσσερις ανθρώπους
Totes les receptes estan descrites per a 4 persones.
All recipes in this book serve four people
MEDITERRANEAN DIET BARCELOS
ΥΠΟΥΡΓΕΙΟ ΠΑΙΔΕΙΑΣ ΕΡΕΥΝΑΣ & ΘΡΗΣΚΕΥΜΑΤΩΝ
ΠΕΡΙΦΕΡΕΙΑΚΗ ΔΙΕΥΘΥΝΣΗ Π/ΘΜΙΑΣ & Δ/ΘΜΙΑΣ
ΕΚΠΑΙΔΕΥΣΗΣ ΚΕΝΤΡΙΚΗΣ ΜΑΚΕΔΟΝΙΑΣ
Δ/ΝΣΗ Δ/ΘΜΙΑΣ ΕΚΠ/ΣΗΣ ΑΝ.
ΘΕΣ/ΝΙΚΗΣ
Portugal has a huge coastline and, therefore, fish is very popular
in Portuguese cuisine. Cod, although fished in other seas, is one
of the most consumed foods.
Agricultural products like vegetables, tubers and roots are
widely used for soups, salads and stews allowing a huge variety
of dishes.
Fruits, especially citrus fruits, apple and pears are also very
abundant in Portuguese meals, as well as the excellent
Portuguese olive oil, cereals, especially in the most varied types
of bread and, of course, the wines. From green to mature, from
whites to reds or rosé, from sweet to dry, from generous to port
or muscatel, there is an immense variety of grape varieties that
each region has its wine to offer to those who appear.
Cheese is also much appreciated, from the buttery to the
hardest, in all regions we find several qualities of cheeses that
do the delight of those who prove them.
We can not fail to mention the Portuguese conventual sweets.
The religious orders, which over time have contributed to the
socialization of the Portuguese people, have created an
immense series of pastries based on egg yolks, which are
appreciated by both the Portuguese and those who visit them.
The "Habits" of the nuns were always groomed with
the help of the egg whites, so a variety of sweets appeared
on the basis of the egg yolks that continue to delight those
who taste them.
Portugal tem uma imensa costa maritima e, por isso,
o peixe é muito consumido na cozinha portuguesa. O bacalhau, embora
seja pescados noutros mares, é um dos alimentos mais consumidos.
Os produtos agrícolas/hortícolas como vegetais, tubérculos
e raízes são muito usados para sopas, saladas
e cozidos permitindo uma variedade imensa de pratos.
As frutas, especialmente os citrinos, a maça e a pera são
também muito abundantes nas refeições portuguesas, assim como o
excelente azeite português, os cereais, especialmente,
nos variadíssimos tipos de pão e, claro, os vinhos. Dos verdes aos
maduros, dos brancos aos tintos ou rosê, dos doces aos secos, dos
generosos ao porto ou ao moscatel, há uma imensa variedade de
castas que cada região tem o seu vinho para oferecer a quem aparece.
Os queijos são também muito apreciados, dos amanteigados
aos mais rijos, em todas as regiões encontramos diversas
qualidades de queijos que fazem a delícia de quem os prova.
Não podemos deixar de referir a doçaria conventual portuguesa.
As ordens religiosas, que ao longo do tempo foram contribuir
para a socialização do povo português, criaram uma série imensa
de doces à base de gemas de ovos, que são apreciados
quer pelos portugueses quer por quem os visita.
Os “Hábitos” das religiosas sempre aprumadas, eram engomados
com a ajuda das claras dos ovos, e por isso, apareceu
uma variedade de doçaria com base nas gemas dos ovos
que continuam a fazer as delícias de quem os prova.
DIETA MEDITERRÂNICA BARCELOS
MENU BARCELOS
BARCELOS MENU
Starters
Caldo verde
Pataniscas of cod
Main Courses
Feijoada
Potato Omelette
Desserts
Biscuits cake
Entrada
Caldo Verde
Pataniscas de bacalhau
Prato principal
Feijoada
Truita de patates
Sobremesa
Bolo de bolacha
CALDO VERDE CALDO VERDE
For: 4 persons
Cooking time: 20 minutes
Ingredients:
500 g Portuguese kale cabbage
2 Lt water
450 g potatoes
1 table spoon of sea salt
2 dl olive oil
Procedure:
Put water and salt in a pan.
As soon as it begins to boil, place the
potatoes peeled and cut
into pieces.
When cooked, mash the potatoes
and put them again in the water,
together with the cabbage leaves very
thinly cut after being thoroughly washed.
Add the olive oil and boil for two
or three minutes with the pan
uncovered, so that the cabbage
becomes bright green.
Serve in a bowl with slice of chorizo.
Serve with cornbread or rye bread.
Para: 4 persones
Tempo de cozedura: 20 minuts
Ingredientes:
500 g couve galega p/caldo verde
2 Lt água
450 g batata(s)
1 c. sopa Sal Grosso
2 dl azeite
Preparação:
Coloque ao lume numa caçarola,
a água e o sal. Logo que começar
a ferver, coloque as batatas
descascadas e cortadas em pedaços.
Estando cozidas esmagam-se
voltando a colocá-las na água da
cozedura, juntando as folhas de couve
cortadas para caldo verde, depois de bem
lavadas em duas ou três águas.
Junte o azeite e deixe levantar fervura por
dois ou três minutos com a caçarola
destapada, para a couve ficar bem verde.
Sirva em tigela juntando uma rodela de
chouriço para dar gosto. Acompanhe com
broa de milho ou pão de centeio.
PATANISCAS DE BACALHAU
PATANISCAS OF COD
For: 4 persons
Cooking time: 20 minutes
Ingredients:
600 g cod
4 eggs
50 g flour
1 onion (s)
1 parsley branch
frying oil
q.b. salt, q.b. chili
Procedure:
Once soaked, bake the cod.
Then drain it and remove the skin and
pimples.
Make the batter (inconsistent batter) by
adding the eggs with the flour until a cream is
obtained. If necessary, you can add some of
the water where you the cod was cooked.
Chop the onion and, the parsley, and add in
the potato adding also the cod.
Finally season and fry spoonfuls of the batter
in very hot oil.
Be sure to drain on absorbent paper to avoid
excess oil
Para: 4 persones
Tempo de cozedura: 20 minuts
Ingredients:
600 g bacalhau
4 ovos
50 g farinha
1 cebola(s)
1 ramo salsa
óleo para fritar
q.b. sal, q.b. Pimenta
Preparação:
Depois de demolhado, coza o bacalhau. De
seguida escorra-o e lasque-o retirando
também todas as peles e espinhas. Faça o
polme (massa inconsistente) juntando os
ovos com a farinha até obter um creme. Se
achar necessário pode acrescentar um
pouco da água onde cozeu o bacalhau.
Pique a cebola finamente, bem como a
salsa, e junte no polme acrescentando
também o bacalhau. Por fim tempere a seu
gosto e frite colheradas do preparado em
óleo bem quente. Não se esqueça de deixar
escorrer em papel absorvente para evitar o
óleo em demasia
FEIJOADA FEIJOADA
For: 4 persons
Cooking time: 30 minutes
Ingredients:
500 g of white beans
1 calabrese sausage
1 yard
300 g of loin
300 g of dried meat
500 g of costelinha
150 g of bacon
4 garlic cloves
5 leaves of dehydrated bay
Procedure:
Soak the beans in water over night. Put the ribs, dry meat,
and loin of sauce in water, and change this water
at least three times.
The next day, place the beans in the pressure cooker and cover
them with 10 cm water. Combine the sausage, bread, dried meat,
loin and bay leaves, and after pressure release, leave for about 30 minutes.
Steam the ribs in a saucepan for about 15 minutes.
In another pan, put the bacon into slices and brown the garlic. Then add the
beans without the meat and stir, then add the ribs. Cook for another 20 minutes,
but do not let the little break up. If the beans take too long to thicken, remove the
ribs and separate it together with the other meats.
Para: 4 persones
Tempo de cozedura: 30 minuts
Ingredients:
500 g de feijão branco
1 linguiça calabresa
1 pai
300 g de lombo
300 g de carne seca
500 g de costelinha
150 g de bacon
4 dentes de alho
5 folhas de louro desidratado
Preparação:
Separe o feijão e deixe-o de molho de um dia para outro com água no dobro do volume.
Coloque a costelinha, a carne seca e o lombo de molho em água e troque essa água
pelo menos três vezes.
No dia seguinte, coloque o feijão na panela-de-pressão e acrescente mais água, de
forma a sobrar cerca de 10cm de água acima do feijão. Junte a linguiça, o paio, a carne
seca, o lombo e o louro e, depois que pegar pressão, deixe por cerca de 30 minutos.
Numa panela, ferva a costelinha cerca de 15 minutos.
Em outra panela, coloque o bacon em fatias e doure o alho. Em seguida acrescente o
feijão sem as carnes e mexa-o, depois junte a costelinha já cozida. Cozinhe por mais 20
minutos ou até engrossar o feijão, mas não deixe que a costelinha se desmanche. Caso
o feijão demore a engrossar, retire a costelinha e separe-a junto com as demais carne.
ARROZ BRANCO
WHITE RICE
For: 4 persons
Cooking time: 20 minutes
Ingredients:
1 cup of rice (needle)
2 glasses of water
½ small chopped onion
Salt
1 tablespoon olive oil
Procedure:
Heat the olive
oil in a pot.
Add the chopped onion, sauté and
season with salt.
When the onion is transparent,
add the rice and let it fry a little,
then add the two glasses
of water.
Let the rice boil without stirring
until the water evaporates
completely.
Cover and let stand 5 minutes
before serving.
Para: 4 persones
Tempo de cozedura: 20 minuts
Ingredients:
1 Copo de arroz (agulha)
2 Copos de água
½ Cebola pequena picada
Sal
1 colher de sopa de azeite
Preparação:
Colocar a azeite num tacho
e levar ao lume.
Juntar a cebola picada e deixar
refogar temperando com sal.
Quando a cebola estiver transparente
juntar o arroz e deixar fritar um pouco,
juntando logo de seguida os dois
copos de água.
Deixar o arroz cozer sem mexer até
que a água evapore totalmente e
desligar o lume.
Tapar e deixar repousar 5 minutos
antes de servir.
BOLO DE BOLACHA
COOKIESCAKE
For: 4 persons
Cooking time: 20 minutes
Ingredients:
Two packets of biscuits Maria
Ten tablespoons of brown sugar (yellow)
500ml warm coffee
500ml of cream to beat
Procedure:
Place the coffee and two tablespoons
of sugar in a bowl. Beat the cream in
another container with the rest
of the sugar until it is whipped. Lightly soak
the biscuits in the coffee and arrange them
on a large plate. Cover each layer of cookies
with a layer
of cream and finish with the cookies.
Remember to save a quantity of sour
cream to cover the entire cake. Decorate
the cake with chocolate sprinkies, cookies,
nuts, cinnamon...
This cake, in the refrigerator for a few days,
will get even more consistently as the
cookies absorb the coffee flavor and stiffen
in the cold..
Para: 4 pessoas
Tempo de cozedura: 20 minuts
Ingredientes:
Dois pacotes de bolacha Maria
Dez colheres de sopa de açúcar mascavado (amarelo)
500ml de café morno
500ml de natas para bater
Preparação:
Coloque o café e duas colheres de açúcar num
recipiente. Bata as natas noutro recipiente com o
resto do açúcar até ficar com uma espécie de
chantili espesso. Vá molhando levemente as
bolachas no café e disponha-as num prato
grande. A cada camada de bolachas, cubra com
uma camada de natas e assim até terminar as
bolachas. Lembre-se de guardar uma quantidade
de natas para no final cobrir todo o bolo. Após
cobrir o bolo, adicione raspas de chocolate,
bocadinhos de bolachas, frutos secos, canela ou
como preferir decorar o bolo.
Este bolo, mesmo que no frigorífico durante
alguns dias, irá ficar com uma consistência ainda
mais apuradas, pois as bolachas absorvem
melhor o sabor do café e enrijecem no frio
RECEPTARI DE CUINA RECIPE BOOK
MENU ΘΕΣ/ΝΙΚΗΣ
THESSALONIKI MENU
Todas as receitas estão feitas para quatro pessoas.
Όλες οι συνταγές σε αυτό το βιβλίο εξυπηρετούν τέσσερις ανθρώπους
Totes les receptes estan descrites per a 4 persones.
All recipes in this book serve four people
MEDITERRANEAN DIET THESSALONIKI
ΥΠΟΥΡΓΕΙΟ ΠΑΙΔΕΙΑΣ ΕΡΕΥΝΑΣ & ΘΡΗΣΚΕΥΜΑΤΩΝ
ΠΕΡΙΦΕΡΕΙΑΚΗ ΔΙΕΥΘΥΝΣΗ Π/ΘΜΙΑΣ & Δ/ΘΜΙΑΣ
ΕΚΠΑΙΔΕΥΣΗΣ ΚΕΝΤΡΙΚΗΣ ΜΑΚΕΔΟΝΙΑΣ
Δ/ΝΣΗ Δ/ΘΜΙΑΣ ΕΚΠ/ΣΗΣ ΑΝ.
ΘΕΣ/ΝΙΚΗΣ
Μεσογειακή Διατροφή ΘΕΣ/ΝΙΚΗΣ
Diet in Greece is based on the Mediterranean diet. This emerged after
recording and studying the dietary habits of the peoples of the
Mediterranean and especially of the Cretans (Crete is an island on the
southern edge of Greece) after the Second World War. The interest
increased in large part due to the longevity of the residents and the very
low mortality rates regarding the absence of heart diseases.
Η διατροφή στην Ελλάδα βασίζεται στη Μεσογειακή Διατροφή. Αυτή προέκυψε
μετά από καταγραφή και μελέτη των διατροφικών συνηθειών λαών της
Μεσογείου και ιδιαίτερα των Κρητικών (η Κρήτη είναι νησί στο νότιο άκρο της
Ελλάδας) μετά τον Β' Παγκόσμιο Πόλεμο. Το ενδιαφέρον προέκυψε από την
μακροβιότητα των κατοίκων και των πολύ χαμηλών ποσοστών θνησιμότητας,
που παρουσίαζαν από την έλλειψη καρδιακών παθήσεων.
The nutritional recommendations
are schematically illustrated in the
following food pyramid which is
nowadays used worldwide by
dieticians and doctors.
Mediterranean Pyramid of Food
The shape and order of foods
indicates the importance of quality
and quantity of food. At the base of
Pyramid are the cereals and on the
top are red meat, fats and sweets.
Olive oil plays a dominant role in
the traditional Mediterranean diet.
Daily exercise and the wise
consumption of wine are contribute
to good body condition.
Οι διατροφικές συστάσεις απεικονίζονται
σχηματικά στην παρακάτω πυραμίδα
τροφίμων και χρησιμοποιείται σήμερα
παγκοσμίως από διαιτολόγους και γιατρούς.
Μεσογειακή Πυραμίδα Τροφίμων
Το σχήμα και η σειρά των τροφίμων
υποδηλώνει τη σημασία της ποιότητας και της
ποσότητας των τροφίμων.
Στη βάση της Πυραμίδας βρίσκονται τα
δημητριακά και στην κορυφή της το κόκκινο
κρέας, τα λίπη και τα γλυκά.
Το ελαιόλαδο παίζει κυρίαρχο ρόλο στην
παραδοσιακή μεσογειακή διατροφή. Η
καθημερινή άσκηση και η κατανάλωση
κρασιού με μέτρο συνεργούν στην καλή
κατάσταση του οργανισμού.
Spinach Pie
Greek Salad
Stuffed Peppers
Kokkinisto Beef
Walnut Pie
Halva
Σπανακόπιτα
Ελληνική σαλάτα
Γεμιστές πιπεριές
Κοκκινιστό Μοσχάρι
Καρυδόπιτα
Χαλβάς
MENU ΘΕΣ/ΝΙΚΗΣ
THESSALONIKI MENU
SPINACH PIE
For: 8 persons
Cooking time: 60 minutes
Ingredients:
½ kg spinach
½ parsley
½ cup spearmint
½ cup green onions
1 onion
200 gr feta cheese
4 eggs
½ cup milk
½ cup olive oil
1 packet of pie crust
Salt
Pepper
Procedure:
Wash and slash the spinach, and let it boil for a few minutes. In a kettle (sliced) and the
green onions slight steer. We add the parsley, spearmint, salt and pepper. We let it boil
till the water evaporates. When it has cooled down, we add to the mixture 1 egg, and
the feta cheese (diced). We butter up an oven pan and we put a crust sheet on the pan.
We add a little bit of olive oil and then another sheet of crust. We then add some the
mixture. Repeat this process until there is no ingredients left. When we done we put the
pan on the oven in good heat for 15 mins. When the crust starts turn red we mix the rest
of the eggs and the milk in a bowl, and pour it over the pie. We let in the oven for
another 30 mins.
ΣΠΑΝΑΚΟΠΙΤΤΑ
Για: 8 άτομα
Χρόνος παρασκευής: 60 λεπτά
Συστατικά:
½ κιλό σπανάκι
½ φλιτζάνι μαϊντανός
½ φλιτζάνι δυόσμος
½ φλιτζάνι κρεμμυδάκια φρέσκα
1 ξερό κρεμμύδι
200 γρ. φέτα
4 αυγά
½ φλιτζάνι γάλα
½ φλιτζάνι ελαιόλαδο
1 πακέτο φύλλα για πίτα
Αλάτι
Πιπέρι
Εκτέλεση:
Πλένουμε το σπανάκι, το κόβουμε και το βάζουμε με νερό να βράσει για λίγα λεπτά.
Σε μια κατσαρόλα βάζουμε λίγο ελαιόλαδο και βάζουμε το ξηρό κρεμμύδι να ξανθίνει,
τα κρεμμυδάκια να μαραθούν, τον δυόσμο, αλάτι, πιπέρι. Σκεπάζουμε κι αφήνουμε να
βράσει μέχρι να τελειώσει το νερό που θα βγάλει το σπανάκι. Όταν κρυώσει το
μείγμα ρίχνουμε ένα αυγό και το τυρί τριμμένο. Βουτυρώνουμε το ταψί. Βάζουμε στα
φύλλα ανά δύο η τη γέμιση. Σε κάθε φύλλο βάζουμε ανάμεσα λίγο ελιόλαδο. Αφού
τελειώσει η διαδικασία χαράζουμε την πίττ και τη βάζουμε να ψηθεί στον φούρνο.
Μετά από 15 λεπτα και όταν τα φύλλα έχουν ροδίσει, ρίχνουμε τα υπόλοιπα αυγά
χτυπημένα με το γάλα. Αφήνουμε να ψηθει άλλα 30 λεπτά περίπου.
ΧΩΡΙΑΤΙΚΗ ΣΑΛΑΤΑ
GREEK SALAD
For: 4 persons
Cooking time: 10 minutes
Ingredients:
Tomato
Cucumber
Pepper
Onion
Olives
Feta
Salt
Oil
Procedure:
Cut the tomatoes and cucumber into pieces. Chop a little pepper and onion. Slice the onion. Put the tomatoes, cucumber, pepper, onion, feta and a handful of olives in the salad. Add a little salt and pour with olive oil.
Για: 4 άτομα
Χρόνος παρασκευής: 10 λεπτά
Συστατικά:
Ντομάτα
Αγγούρι
Πιπεριά
Κρεμμύδι
Ελιές
Φέτα
Αλάτι
Λάδι
Εκτέλεση:
Κόβουμε τις ντομάτες και το αγγούρι σε
κομμάτια. Ψιλοκόβουμε λίγη πιπεριά και
κρεμμύδι. Κόβουμε την φέτα σε κύβους.
Βάζουμε στην σαλατιέρα τις ντομάτες, το
αγγούρι, πιπεριά, κρεμμύδι, φέτα και μια
χούφτα ελιές. Προσθέτουμε λίγο αλάτι και
περιχύνουμε με ελαιόλαδ.
STUFFED PEPPERS
For: 4 persons
Cooking time: 120 minutes
Ingredients:
10 medium peppers to fill
500 gr minced beef
300 gr rice
400 gr tomato sauce
1 onion
Parsley spearmint
4 tablespoons of olive oil
Salt & Pepper
Procedure:
Empty the peppers, but first slice the top to use it
as a lid. Put the oil in a sauce pan, to heat and
then add and sauté the chopped onion.
Drop the minced meat and cook it until it changes
colour. Add the tomato sauce, the chopped parsley
and the spearmint and boil them a little. Then add it to
the rice, salt and pepper. Cook for some time. Use a
spoon to fill our peppers with the mixture. Put the lids
and place them with the lid down in a baking tin, drop
salt and oil onto the peppers and bake it in a preheated
oven at 180 degrees Celsius for 90 minutes.
ΠΙΠΕΡΙΑ ΓΕΜΙΣΤΑ
Για: 4 άτομα
Χρόνος παρασκευής: 120 λεπτά
Συστατικά:
10 μέτρια πιπέρια για γέμισμα
500 γρ. κιμάς μοσχαρίσιος
300 γρ. ρύζι νυχάκι
400 γρ. σάλτσα ντομάτας
1 κρεμμύδι
Μαϊντανός & δυόσμος
4 κουταλιές της σούπας ελαιόλαδο
Αλάτι & πιπέρι
Εκτέλεση:
Καθαρίζουμε τις πιπεριές από το εσωτερικό τους κόβοντας
πρώτα το πάνω μέρος σαν καπάκι. Σ τηγάνι βάζουμε το
λάδι να ζεσταθεί και σοτάρουμε το ψιλοκομμένο κρεμμύδι.
Ρίχνουμε τον κιμά και μαγειρεύουμε για λίγο μέχρι να ροδίσει
ανακατεύοντας. Προσθέτουμε την σάλτσα ντομάτας, τον
ψιλοκομμένο μαΐντανό και δυόσμο να πάρουν μια βράση.
Ρίχνουμε το ρύζι, αλάτι και πιπέρι. Μαγειρεύουμε για λίγη
ώρα. Γεμίζουμε με το μείγμα μας τις πιπεριές με ένα κουτάλι,
τις καπακώνουμε και τις τοποθετούμε με το καπάκι κάτω σε
ταψί, ρίχνουμε πάνω τις πιπεριές αλάτι και λάδι και ψήνουμε
σε προθερμασμένο φούρνο στους 180 βαθμούς για 90 λεπτά.
For: 4 persons
Cooking time: 10 minutes
Ingredients:
1 kilogram of calf
1 onion
Parsley
300 grams tomato sauce
Salt
Pepper
olive oil
Procedure:
Cut the meat into meadows.
Put the oil in the pot to burn.
We cook the meat to brown well. Add
the finely chopped onion, sauce and
two cups of warm water and allow to
boil for about 1.5 hours on medium
heat until the meat is left with a thick
sauce. Finally add the parsley after
chopping it together with salt and
pepper.
Serve with rice or mashed potatoes.
ΚΟΚΚΙΝΙΣΤΟ ΜΟΣΧΑΡΑΚΙ KOKKINISTO BEEF
Για: 6 άτομα
Χρόνος παρασκευής: 120 λεπτά
Συστατικά:
1 κιλό μοσχάρι
1 κρεμμύδι
Μαϊντανός
300 γρ. σάλτσα ντομάτας
Αλάτι
Πιπέρι
ελαιόλαδο
Εκτέλεση:
Κόβουμε το κρέας σε μεριδούλες. Βάζουμε
στην κατσαρόλα το λάδι να κάψει.
Τσιγαρίζουμε το κρέας να ροδίσει καλά.
Προσθέτουμε το κρεμμύδι ψιλοκομμένο, την
σάλτσα και δύο φλιτζάνια ζεστό νερό και
αφήνουμε να βράσει για περίπου 1,5 ώρα
σε μέτρια φωτιά, ώσπου να μείνει το κρέας
με μια πηχτή σάλτσα. Προς το τέλος
προσθέτουμε τον μαϊντανό αφού τον έχουμε
ψιλοκόψει μαζί με αλάτι και πιπέρι.
Σερβίρουμε με ρύζι ή πουρέ πατάτας.
KARIDOPITA
For: 4 persons
Cooking time: 90 minutes
Ingredients:
½ cups of butter
¾ cups of sugar
3 cups of crushed walnuts
1,5 cups of crushed rusk
1 cup of liquor
4 eggs
1.5 tbs. baking powder
1tbs. cinnamon powder
2 cups water
2 cups sugar
1 lemon peel
1 cinnamon stick
Procedure:
We mix the egg yolks with the sugar until the mixture becomes unified and we add it to
the butter. We mix the rusk, baking powder and cinnamon into a different bowl. We
steer the egg whites till they turn into meringue. We add the liquor and the crushed
walnuts to the butter mixture. While lightly steering the butter mixture, we progressively
add the rusk mixture and meringue into the butter mixture. We pour our final mixture into
a baking pan and we put in the oven, in medium heat for about an hour. After it’s baked,
we let it cool down and we pour the syrup we made (by combining the last 4 ingredients
and boiling them for about 5 minutes) on top.
ΚΑΡΥΔΟΠΙΤΑ
Για: 10 άτομα
Tiemps de preparació: 90 λεπτά
Ingredients:
½ φλιτζάνι βούτυρο
¾ φλιτζανιού ζάχαρη
3 φλιτζάνια καρυδόψιχα
1,5 φλιτζάνι τρίμμα φρυγανιάς
1 φλιτζανάκι του καφέ κονιάκ
4 αυγά
1,5 κουταλάκι μπέικιν πάουντερ
1 κουταλάκι κανέλλα
2 φλυτζάνια νερό
2φλιτζάνια ζάχαρη
1 φλούδα λεμονιού
1 ξυλάκι κανέλλα
Εκτέλεση:
Χτυπάμε καλά το βούτυρο , προσθέτουμε τους κρόκους καλά χτυπημένους με την
ζάχαρη. Ανακατεύουμε την φρυγανιά με το μπέικιν πάουντερ και την κανέλλα. Χτυπάμε
τα ασπράδια να γίνουν μαρέγκα. Ρίχνουμε στο βούτυρο το κονιάκ και την καρυδόψιχα
.Προσθέτουμε σταδιακά λίγο από το μείγμα φρυγανιάς και λίγη μαρέγκα εναλλάξ.
Ανακατεύουμε ελαφρά. Αδειάζουμε το μείγμα σε βουτυρωμένο ταψί ή φόρμα. Ψήνουμε
σε μέτριο φούρνο για μια ώρα περίπου. Αφού κρυώσει ρίχνουμε το σιρόπι (έχουμε
βάλει το νερό με την ζάχαρη και τα μυρωδικά να βράσουν για πέντε λεπτά, αφαιρούμε
τα μυρωδικά και χρησιμοποιούμε το σιρόπι καυτό.
For: 4 persons
Cooking time: 30 minutes
Ingredients:
1 cup of olive oil
1 cup of semolina
3 cup of sugar
4 cup of water
150 gr. of almonds or walnuts
Cinnamon powder
Procedure:
Warm up the olive oil in medium heat.
Add the semolina and stir the mixture
until it starts changing colour. Add water and
when the mixture becomes unified add the
sugar and stir with a wooden spoon till the
mixture darkness. Add the almonds or
walnuts and the cinnamon. Keep on steering
until the mixture starts to solidify and then
pour it into the container of our choice and
let it cool down.
As the mixture cools down, it hardens.
ΧΑΛΒΑΣ HALVAS
Για: 4 άτομα
Χρόνος παρασκευής: 30 λεπτά
Συστατικά:
1 φλιτζάνι ελαιόλαδο
2 φλιτζάνια σιμιγδάλι
3 φλιτζάνια ζάχαρη
4 φλιτζάνια νερό
150 γρ. ψιλοκομμένα αμύγδαλα ή καρύδια
Κανέλλα σε σκόνη
Εκτέλεση:
Ζεσταίνουμε το ελαιόλαδο σε μέτρια φωτιά (αν
κάψει το λάδι θα μυρίζει έντονα ο χαλβάς).
Ρίχνουμε το σιμιγδάλι και το καβουρδίζουμε
ανακατεύοντας συνεχώς μέχρι να πάρει χρώμα. Στη
συνέχεια προσθέτουμε το νερό και ανακατεύουμε.
Προσθέτουμε την ζάχαρη και ανακατεύουμε
συνεχώς με ξύλινη κουτάλα μέχρι να πάρει χρώμα ο
χαλβάς. Προσθέτουμε τους ξηρούς καρπούς και την
κανέλλα. Ανακατεύουμε μέχρι το μείγμα να κοχλάσει
και να σωθούν τα υγρά και το αδειάζουμε σε
φόρμα. Ο χαλβάς σφίγγει καθώς κρυώνει.