Honey Bee Cookies

Ingredients

½ cup of margarine or butter, softened
1/2 cup of packed brown sugar
½ Cup of honey
1 egg
1 ½ cups of Gold Medal all-purpose flour
½ teaspoon of baking soda
½ teaspoon of salt
½ teaspoon of ground cinnamon

1. Heat the oven to 375º
2. Beat margarine, brown sugar, honey and egg in a medium bowl on medium speed, scraping bowl constantly, until smooth. Stir in remaining ingredients.
3. Drop the dough by teaspoonfuls onto an ungreased cookie sheet.
4. Bake until set and light brown around edges (surface of cookies will appear shiny), 7 to 9 minutes. Let stand 3 to 5 minutes before removing from cookie sheet, then remove from cookie sheet with metal spatula onto a wire rack.
Makes 36 cookies

Honey-Bran Cookies: Stir 1 cup of shreds of bran cereal into batter.

Honey –Cinnamon Cookies: Mix 2 tablespoons of sugar and ½ teaspoon of ground cinnamon; sprinkle on cookies immediately after removing from oven.

Honey- Coconut Cookies: Stir 1 cup of shredded coconut into batter.


Galletas de miel de abeja
½ taza de margarina o mantequilla, ablandada
½ taza de azúcar morena
½ taza de miel
1 huevo
1 ½ tazas de harina de la Medalla de Oro para todo uso
½ cucharilla de bicarbonato de soda
½ cucharilla de sal
½ cucharilla de canela molida

1. Calentar el horno a 375º
2. Batir margarina, azúcar morena, miel y huevo en un bowl(tazón) mediano a velocidad media, rebañar el bowl (tazón) constantemente hasta dejarlo sin grumos. . Añada el resto de ingredientes.
3. Dejar la masa caer en cucharadas sobre una hoja de galleta sin engrasar.
4. Hornear hasta que esté listo y los bordes estén marrones (la superficie de la galleta aparecerá brillante) De 7 a 9 minutos. Dejar reposar de 3 a 4 minutos antes de retirar la hoja de galleta, después quitar la hoja de galleta con espátula de metal para pnerlas sobre una rejilla Salen 36 galletas

Galletas de miel y cereales: Mezclar 1 taza de cereales integrales en la masa.

Galletas de miel y canela: Mezclar 2 cucharadas de azúcar y ½ cucharadita de canela molida; espolvorear sobre las galletas inmediatamente después de sacar del horno.

Galletas de miel y coco: Mezclar 1 taza de coco rallado en la masa.

TRANSLATED BY VICTORIA JURADO GARRIDO 3º ESO E Y NATALIA RUIZ RUIZ 2º ESO C

Shepherd’s or Cottage pie

Description.
Monday is often the day for Shepherd’s or Cottage pie (we use both names) in British homes. It’s a tasty and economical way to finish Sunday’s roast lamb or beef. If you have any mashed potato left, you can use that too. You can also use fresh minced beef instead of cooked meat.

Ingredients.
- 500g potatoes
- 30g butter
- 400g cold cooked lamb or beef or 400g fresh minced beef and 25g flour
- 1 large onion
- 250 ml stock
- Salt and pepper to taste

How to do it.
Set the oven to 200ºC, Mark 6. If you are not using cooked potatoes, first peel the potatoes. Then cook them in boiling salted water for about 20 minutes, until they are tender. Drain them and mash them. Rub the inside of an ovenproof dish with a little butter. Put the cold lamb or beef through a mincer. Peel and chop the onion. Melt 25g butter in a frying pan. Cook the onion slowly for 5 minutes. Put the onion, stock and minced meat into the ovenproof dish. Add the salt and pepper. Mix well. Put the mashed potato on top of the meat mixture. Be careful: put on a little potato at a time. If you do not, it will disappear into the meat mixture. Make the top flat. Mark it with a fork. Then put small pieces of butter and a little salt



Pastel de Carne
Descripción.
Normalmente, este pastel se suele hacer los lunes en las casas británicas. Es una forma deliciosa y económica de aprovechar la ternera o el cordero asado del domingo. Si tienes patatas machacas sobrantes, también puedes utilizarlas. Puedes usar también carne de ternera picada fresca en lugar de carne cocinada.

Ingredientes.
- 500g de patatas
- 30g de mantequilla
- 400g de ternera o cordero cocinado y frío o 400 g de ternera picada fresca y 25g de harina
- 1 cebolla grande
- 250 ml de caldo de carne
- Sal y pimienta para dar sabor



Preparación.
Poner el horno a 200ºC. Si no vas a usar patatas cocinadas, primero pélalas. Ahora, cocinar en agua hirviendo durante unos 20 min., hasta que estén tiernas. Sécalas y machácalas. Frotar el interior de la fuente del horno con un poco de mantequilla. Pasar la carne por la picadora. Pelar y cortar la cebolla. Derretir 25g de mantequilla en una sartén. Cocinar la cebolla lentamente durante 5 min. Poner la cebolla, el caldo, y la carne picada en la fuente del horno. Añadir la sal y pimienta. Mezclar bien. Poner las patatas machacadas por encima de la mezcla de carne. Ten cuidado: échalas poco a poco. Si no, las patatas desaparecerán entre la carne. Hacer la última capa. Marcarla con un tenedor. Poner trocitos de mantequilla y un poco de sal al final.
Cocínalo durante 30 min. a 200ºC. Una vez cocinado, poner otros 20 min. a 180ºC. La parte superior debe estar dorada cuando el pastel esté terminado.

Si usas carne picada sin cocinar, primero cocina la cebolla en la sartén, como hemos dicho. Ahora, aumentar la temperatura y añadir la carne y la harina. Remover bien la mezcla 5 minutos, hasta que se quede dorado. Añadir el caldo, sal y pimienta. Volver a remover y echar a hervir. Poner toda la mezcla en la fuente del horno y continuar como se ha dicho anteriormente.

El Cottage pie está muy bueno si se come solo, pero también puedes servirlo con verduras verdes

Translated by Cristina Fernández Gañán. 3º E Y Víctor Carretero Cuenca 2º ESO C

WELSH RABBIT OR RAREBIT

For 4 people ingredients:
225g cheese (cheddar, Gruyere, etc)
3 tablespoons milk or beer
25g butter
Salt and black pepper to taste
1 teaspoons mustard, already mixed with water
large slices of hot buttered toast

The name of this delicious snack is a mystery. Some people call it “rarebit”, some call it “rabbit” No one really knows which is the right name.
Heat the grill. Grate the cheese. Put the milk or beer and the cheese in a saucepan. Cook over a very low heat, stirring all de time, until the cheese melts. Add the butter, salt, pepper and mustard. The mixture should be smooth and like thick cream. Divide the cheese mixture between the four slices of toast. Put them under the grill and cook them until they are golden brown. Serve very hot with grilled tomatoes or a green salad


CONEJO GALÉS O PAN CON QUESO

Para 4 personas; ingredientes:
225 gr. de Queso (Cheddar , Gruyere, etc)
3 cucharada de leche o cerveza
25gr de mantequilla
sal y pimienta negra a tu gusto
1 cucharadita de mostaza mezclada con agua
4 rebanadas de pan tostado con mantequilla

El nombre de este delicioso aperitivo es un misterio. Algunas personas la llaman “pan con queso”, otras las llaman “conejo” nadie conoce cual es su nombre autentico.

Calentar la parrilla. Rallar el queso. Poner la leche ó la cerveza en el queso en un cazo. Cocinar a fuego lento, mover todo el tiempo hasta que se derrita el queso. Añadimos la mantequilla, sal, pimienta y mostaza. La mezcla debe estar suave (sin grumos) como crema espesa. Divide el queso entre 4 rebanadas de pan tostado. Poner en la parrilla y cocinalas hasta que estén doradas. Servir muy caliente con tomates a la parrilla y ensalada.


TRADUCIDO POR JOSÉ CARLOS MARTÍNEZ ORTIZ 2º ESO C

Bread and butter pudding

for 4 people. Ingredients
6 large slices of white bread that are at least 2 days old (about 300g)
50g butter
50g currants or sultanas
50g caster sugar
¼ teaspoon ground cinnamon or nutmeg
300ml milk
1 large egg

This is another good, hot pudding for cold days. If you have a lot of bread that is 2 or 3 days old and you do not know what do with it, make a bread and butter pudding!

Cut the crusts off the bread. Put butter on the slices of bread. Cut the bread into pieces 4cm x 4cm. Rub a little butter around the inside of a large ovenproof dish. Put half of the pieces of bread and butter into the ovenproof dish. Put the currants and sultanas and half of the sugar on top. Add the cinnamon or nutmeg. Put the rest of the pieces of bread and butter on the top, and lastly add the rest of the sugar. Beat the egg in a bowl. Add the milk and stir well. Pour this mixture over the pudding and leave it for 30 minutes. Set the oven to 180ºC, Mark 4. Bake the pudding in the centre of the oven for 1 hour. The top should be golden brown when the pudding is ready. Serve hot.


Budín con mantequilla

para 4 personas. Ingredientes
6 trozos grandes de pan blanco de hace al menos 2 días (unos 300g)
50g de mantequilla
50g de pasas de Corinto o de Esmirna
50g de azúcar de granulado fino
¼ cucharilla de canela en polvo o nuez moscada
300ml de leche
1 huevo

Otro buen y caliente budín para los días fríos. Si tienes mucho pan desde hace 2 ó 3 días y no sabes qué hacer con él, ¡haz un budín de mantequilla!

Quita la corteza al pan y pon mantequilla en los trozos de pan. Corta el pan en trozos de 4cm x 4 cm. Unta un poco de mantequilla al rededor de un plato refractario grande. Pon la mitad de los trozos de pan y mantequilla en el plato añadiendo las pasas y 25g de azúcar por encima. Añádele la canela o la nuez moscada, pon el resto del pan y la mantequilla en la parte superior y añade los otros 25g de azúcar. Bate el huevo en un bol añadiendo la leche y mezclándolos bien. Vierte esta mezcla sobre el budín y déjalo reposar 30 minutos. Después, calienta el horno a 180ºC. Hornea el budín en el centro del horno durante 1 hora. La parte superior debe dorarse cuando el budín esté listo. Servir caliente.

TRANSLATED BY FRANCISCO CARRASCO MONTES 3º ESO E Y RAÚL CASTILLA ARQUILLO 2º ESO C

CHRISTMAS CAKE

Ingredients: (About 24 slices)
350g self-raising flour (or 350g flour + 1 teaspoon baiking powder)
½ teaspoon slat
3 teaspoons ground mixed spice
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon ground cinnamon
125g ground almonds
450g currants
450g sultanas
450g raisins
225g chopped mixed peel
225g glacé cherries
125g almonds, without skins, chopped
The juice and grated peel of a lemon
350g unsalted butter
275g brown sugar
8 large eggs
8 tablespoons brandy
A little milk, if necessary

Preparation:
You must make your Christmas cake at least a month before Christmas. It will taste better if you do. First you make the cake itself. Then you cover it with your almond paste. Lastly, you ice it with Royal icing. This recipe also makes a good birthday cake.
Set the oven to 150ºC, Mark 2. Rub a little butter round the inside of a large cake tin, 25cm across. Put a piece of buttered paper on the bottom of the cake tin. Then put another piece of buttered paper round the sides of the cake tin. Put brown paper round the outside of the cake tin and tie it with string (this stops the cake burning). Put the flour, salt, ground cinnamon and ground almonds in a large bowl. Add the currants, sultanas, raisins, chopped mixed peel, glacé cherries and chopped almonds. Mix well. In another large bowl, beat the sugar, butter and grated lemon peel with a wooden spoon until the mixture is smooth like cream. In a small bowl beat the eggs, one at a time. Add each beaten egg to the butter and sugar. Stir well before you add the next egg. Add the butter, sugar and egg mixture to the flour and fruit mixture. Add the lemon juice and brandy. The mixture must be soft. If it is not, add a little milk. Put the mixture into the cake tin. With a palette knife, make the top flat. Bake the cake at 150ºC, mark 2 for 1 ½ and bake for 3-3½ hours more. The cake is ready when it starts to come away from the sides of the tin. Test it with the skewer. If it comes out clean, the cake is ready. If not, put the cake back in the oven.

Tarta de navidad

Ingredientes: ( Para 24 porciones )
350g de harina de trigo ( o 350g de harina + 1 cucharadita de levadura)
½ cucharadita de sal
3 cucharaditas de surtido de especias

1 cucharadita de nuez moscada molida
½ cucharadita de clavo molido
1 cucharadita de canela molida
125g de almendras molidas
450g de pasas
450g de pasas de Esmirna
450g de pasas de Corinto
225g de surtido de pieles cortadas
225g de cerezas glaceadas
125g de almendras, sin cascara, cortadas
El zumo y la ralladura de un limón

350g de mantequilla sin sal
250g de azúcar moreno
8 huevos grandes
8 cucharadas de brandy
Un poco de leche, si es necesario

Preparación:

Debes hacer tu tarta de Navidad por lo menos un mes antes de Navidad. Sabrá mejor si lo haces. Primero haz solo la tarta. Despues la cubres con pasta de almendra. Por último la decoras con azúcar glas Royal. Esta receta también sirve para hacer una buena tarta de cumpleaños.
Pon el horno a 150ºC, posición 2. Frota un poco de mantequilla alrededor del molde de 25 cm de ancho. Pon un trozo de papel untado con mantequilla en el fondo del molde. Después pon otro trozo de papel untado con mantequilla alrededor del filo del molde. Pon papel de estraza alrededor del borde externo del molde y átalo con una cuerda (esto hace que no arda). Pon la harina, la sal, el surtido de especias, la nuez moscada, el clavo, la canela y las almendras en un bol grande. Añade las pasas, las pasas de Esmirna, las pasas de Corinto, el surtido de pieles cortadas, las cerezas glaseadas y las almendras cortadas. Mezcla bien. En otro bol grande, bate el azúcar, la mantequilla y la ralladura de piel de limón con una cuchara de madera hasta que la mezcla este suave como una crema. En un bol pequeño bate los huevos , de uno en uno. Añade cada huevo batido a la mantequilla y el azúcar. Remueve bien después de añadir el último huevo. Añade la mezcla de la mantequilla, el azúcar y los huevos a la mezcla de la harina y la fruta. Añade el zumo de limón y el brandy. La mezcla debe ser blanda. Si no lo es, añade un poco de leche. Pon la mezcla en el molde. Con una paleta pon la superficie plana. Hornea la tarta a 150ºC , posición 2 durante una hora y media. Más tarde cambia la temperatura a 130ºC, marca ½ y hornea durante tres horas o tres horas y media más. La tarta está hecha cuando empiece a despegarse de los bordes del molde. Pruébalo con una brocheta. Si está sale limpia, la tarta está hecha. Si no, pon la tarta otra vez en el horno.


Translated by AzaharaSánchez Reina 3º ESO E and Claudia Pulgar Medel 2ºESO C

BOSTON COOKIES

Boston Cookies

1 cup butter, softened
1 ½ cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
3 eggs
1 ¼ cups all-purpose flour
1 cup chopped nuts (roasted)
½ cup currants
½ cup raisins, chopped

Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cinnamon, and salt and beat till combined. Beat in eggs till combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour, nuts, currants, and raisins. Drop by rounded teaspoon 2 inches apart onto a greased baking sheet . Bake in a 375 degree F oven for 8 to 10 minutes or till edges begin to brown and cookies appear set. Cool on cookie sheet for 1 minute; remove to wire rack to cool completely. Makes about 60.


Galletas de Boston

1 taza de mantequilla ablandada
1 ½ taza de azúcar
1 cucharadita de bicarbonato sódico
1 cucharadita de canela molida
¼ cucharadita de sal
3 huevos
1 ¼ taza de harina

Bate la mantequilla en un bol grande con una batidora eléctrica entre una velocidad media y alta durante 30 segundos. Agregar el azúcar, el bicarbonato, la canela y la sal y batirlo todo hasta que este mezclado. Agregar los huevos. Mezclar la harina todo lo que se pueda con el mezclador. Remover cualquier resto. Una gota de cucharadita a unas 2 pulgadas de distancia en una bandeza para hornear. Hornear a 375 grados durante 8 o 10 minutos o hasta que los bordes queden tostados y las galletas. Dejar en una bandeja de horno durante 1 minuto; moverlo a una bandeja para que se enfríe.

Salen unas 60 galletas

¼ taza de harina para todo uso

1 taza de nueces picadas (asadas)

½ taza de pasas de Corinto

½ taza de pasas, picadas.

TRANSLATED BY Adrián Cabrera Fernández 3º ESO E Y Cecilia flores Latorre 2º ESO C

Bacon and eggs

TRANSLATED BY JOSÉ Mª FERREZUELO 3º ESO E

Apple Strudel

Ingredients
1 egg
1 tablespoon water
2 apples, cord and sliced super thin on a mandolin
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon cardamom (optional)
1 lemon, juice
1 pinch salt
1/3 cup mixed nut, dried fruit
1 teaspoon vanilla
1 tablespoon flour
Topping : 1 teaspoon sugar and 1 puff pastry sheet, defrosted

Directions
Preheat the oven to 375°F
Beat the egg and water in a small bowl with a fork or whisk.
Stir sugar cinnamon, lemon juice, salt, nuts, vanilla, and flour together.
Mix in apples gently.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet lined with parchment. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry. Sprinkle with 1 teaspoon sugar.
Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes.

STRUDEL DE MANZANA-

Ingredientes.
-1 huevo.
-1 cucharada de agua.
-2 manzanas, peladas y cortadas en finos trozos
-1/4 de taza de azúcar.
-1 cucharilla de canela.
-1/4 de cucharilla de cardamomo.
-1 limón exprimido.
-1 pizca de sal.
-1/3 de taza de frutos secos, fruta seca.
-1 cucharilla de vainilla.
-1 cucharada de harina.

-Para adornar:1 cucharita de azúcar y masa de hojaldre descongelada.

Preparación.
Calienta el horno a 375 ºF
Batir el huevo y el agua en un pequeño bol con un tenedor o un batidor.
Remueve el azúcar, la canela, la limonada, la sal, los frutos secos, la vainilla y la harina todo junto. Mézclalo con las manzanas suavemente.
Extiende la pasta de hojaldre en una superficie ligeramente enharinada. Amasa la pasta de hojaldre en un rectángulo de 16x12 pulgadas. En el lado más corto, pon la mezcla de manzana en el fondo de la pasta de hojaldre hasta una pulgada del borde. Enróllalo como un brazo de gitano. Coloca el lado de la unión boca abajo etocando el papel de cocina línea caliente con lamina. Junta las puntas hacia abajo para sellarlas. Extiende la mezcla de huevo en la masa con una brocha. Corta varios rajas en la parte de arriba de la masa. Espolvorea una cucharilla de azúcar por encima. Cocínalo durante 35 minutos o hasta que el strudel esté dorado. Déjalo enfriar encima de una rejilla durante 20 minutos.



TRADUCIDO POR MANUEL AUMENTE LÓPEZ 2º ESO C

Wienerschnitzel (Lightly breaded boneless veal or pork cutlet)

Ingredients:
4 thin boneless pork chops or veal chops
1/2 c. oil (I use olive oil)
3/4 c. fine bread crumbs
2 eggs
salt & pepper
2 lemons

Directions: Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8"). Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it.

** Some people serve this with a fried egg placed on top of the schnitzel.

TRADUCIDO POR CORA CUENCA NAVARRETE DE 2º ESO C

Kartoffelpuffer (Potato Pancakes)

Ingredients:
2 pounds potatoes, peeled and quartered
1 large onion, quartered
1/2 cup milk
1/2 - 1 cup flour (use 1/2 cup flour with drier
potatoes; up to 1 cup with more watery
potatoes
2 teaspoons salt
2 eggs
Vegetable oil

Directions:
Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.
In a large, heavy skillet heat 1/2 inch frying oil until hot. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
Drain on a paper towel.

Bauernfrühstück (Farmer's Breakfast )

Ingredients:
6 slices bacon
1 tablespoon butter
1 onion, chopped
4 potatoes, cooked and finely diced
6 eggs
1/2 teaspoon salt
freshly ground black pepper
1/4 cup milk

Directions:
In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and saute' the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.

DESAYUNO DE GRANJERO (TORTILLA CON BACON, CEBOLLAS, PATATAS)

Ingredientes:

6 lonchas de beicon

1 cucharada de mantequilla

1 cebolla cortada

4 patatas cocidas y a dados finos

6 huevos

1/2 cucharadita de sal

pimienta negra recien molida

1/4 taza de leche

Instrucciones: En una sartén, fríe el beicon hasta que esté crujiente. Quítalo y escúrrelo con una servilleta de papel. Quita la grasa del bacon de la sartén, añade la mantequilla y rehoga la cebolla hasta que esté blanda. Añade las patatas y ligeramente doradas. Bate los huevos ligeramente y añade la sal, la pimienta y la leche, y finalmente el bacon cortado. Verte los huevos mezclados encima de la cebolla y patatas y revuélvelo de vez en cuando hasta cocerlo.

TRANSLATED BY CARMEN MERINA AJENJO 2º ESO C

Hazelnussomeletten (Hazelnut Omelet)

Ingredients:
3 tbls. flour
1 cup milk
1 egg, separated
1 tbls. sugar
2 tbls. hazelnuts, grated
salt
2 tbls. butter

Directions: Combine flour and milk. Stir in egg yolk, fold in sugar, hazelnuts and stiffly beaten egg white. Add salt to taste. Melt butter and fry omelet golden brown on both sides. Serve with stewed fruits or berries.

Tortilla de avellanas

Ingredientes:

3 tbls. de harina

1 huevo con yema y clara separada

1 vaso de leche

1 cucharadas de azucar

2 cucharadas. de avellanas ralladas

Sal

2 cucharadas de mantequilla

Instrucciones: Mezclar la harina y la leche. Remover la yema del huevo, echándole azúcar, nueces y la clara del huevo. Añade sal a su gusto. Derrite la mantequilla y deja que la tortilla se dore por los lados. Servirlo con frutas o bayas.

TRADUCIDO POR MIGUEL DÍAZ LOZANO 2º ESO C

BROTKNOEDEL (BREAD DUMPLINGS)

Ingredients:
4 Kaiser rolls; thinly sliced
Breadcrumbs as needed
2 eggs
A few stems of parsley; finely shopped
1/2 cup milk
2 Tbsp. butter
Salt & Pepper to taste

Directions:
Soak the rolls in lukewarm milk for 1/2 hour. Add the remainder of the ingredients and mix well. If mixture is too wet, add some breadcrumbs. Shape into dumplings. Carefully put dumplings into barely salted, simmering water and cook for 25 minutes. Serve as accompaniment to sauces, mushrooms, or in soups.

Bolitas de pan

Ingredientes:

4 rollos de Kaiser; en rodajas finas.

Pan rallado, según sea necesario

2 huevos

Tallos de perejil, cortados finos

Medio vaso de leche

2 cucharadas de mantequilla

Sal y pimienta a su gusto

Instrucciones:Mojar los rollos en leche durante media hora. Añadir el resto de los ingredientes y mezclar bien. Si la mezcla esta demasiado liquida, añadir pan rallado. Hacer pastelitos. Cuidadosamente, echarle sal a los pastelitos, agua hirviendo y cocinar durante 25 minutos. Servir como acompañamiento de salsas, setas o en la sopa.

TRADUCIDO POR

KARTOFFELSALAT (WARM GERMAN POTATO SALAD)

Ingredients:
10 medium potatoes (about 3 pounds)
1 can (14 1/2 ounces) Beef Broth
1/4 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cider vinegar
1 medium onion, chopped (about 1/2 cup)
3 tablespoons chopped fresh parsley

Directions: In Dutch oven place potatoes. Cover with water. Over high heat, heat to a boil. Cook 20 minutes or until tender. Drain. Cut into cubes.
In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth. Add vinegar and onion. Over medium heat, cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes or until onion is tender.
In large bowl toss potatoes, parsley and broth mixture until evenly coated.

Ensaladilla (Ensalada alemana de patatas templadas)

Ingredientes:
10 medias patatas (más o menos 3 libras)
1 lata (14 ½ pizcas) Caldo de Vaca
¼ de una taza de harina
3 cucharadas de azúcar
½ semillas de apio
½ cucharadas de sal
1/8 cucharadas de pimienta
¼ taza de vinagre de sidra
1 media cebolla, cortada (aproximadamente ½ taza)
3 cucharadas de perejil fresco picado

Instrucciones
Coloque las patatas en el horno. Cúbrelas con agua. Ponlas en el fuego para que hiervan. Cocínalas 20 minutos o hasta que estén listas. Escúrrelas. Córtalas en cuadrados.
En medio cazo graduado mezcla el caldo con la harina el azúcar, la semilla de apio, la sal y la pimienta hasta que se mezcle bien. Añade el vinagre y la cebolla. A fuego lento, cocínalo hasta que la mezcla hierva y se espese, revuélvelo constantemente. Reduce el fuego. Cocínalo 5 minutos o hasta que la cebolla esté lista
En un tazón coloca las patatas, el perejil y el caldo hasta que este lisamente recubierto

TRADUCIDO POR FRANCISCO GONZÁLEZ ROMERO 2º ESO C

BAVARIAN POTATO LEEK SOUP.

Ingredients:
- 2-4 tablespoons butter or margarine.
- 4 leeks, thinlyn slince, white part only, well rinsed.
- 4 large potatoes, peeled and diced( about 8 cups alter dicing)
- 1 medium onion, finely chopped.
- 4 cups beef stock( swansons)
- 1 tablespoon salt.
- 2 cups half-and-half cream
- 1 cup heavy cream.
- 1 pinch White pepper.
- 1 pinch marjoram( optional).

Directions:
Melt butter in large soup pot.
Add leeks and onion, Slowly sauté until soft but not browned.
Add potatoes, stock, salt and marjoram.
Bring to boil. Cover and boil slowly for 30 minues, potatoes should be fork tender.
Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, Stirling constantly.
Add heavy cream and White pepper just befote serving.




SOPA DE PATATA CON PUERRO DE BAVIERA.
Ingredientes
- 2-4 cucharadas de mantequilla o margarina.
- 4 puerros, en rodajas finas, solo la parte blanca, bien enjuagados.
- 4 patatas grandes, pelados y cortados en cubitos( sobre 8 copas después de ser cortados)
- Media cebolla finamente cortada.
- 4 tazas de caldo de carne.
- Una cucharada de sal.
- Dos tazas y media de crema.
- 1 taza de crema de leche espesa.
- Una pizca de pimienta blanca.
- Una pizca de mejorana( opcional)


Instrucciones:
Derretir la mantequilla en una olla grande.
Añadir puerros y cebollas, lentamente saltear hasta que estén blandos, pero no dorados.
Añadir patatas, caldo, sal y orégano.
Llevar a ebullición. Dejar hervir y cubrir lentamente durante 30 minutos.
Reducir a fuego lento, cocinar 10 minutos revolviendo todo el rato.
Añadir la crema y pimienta blanca antes de servir.

TRADUCIDO POR PAULA ARTACHO 2º ESO C

IZGARA KÖFTE (GRILLED KÖFTE)

10 portions

1,5 Kg. minced mutton
1 slice white bread, stale
2 cloves garlic
½ tea spoon red pepper
1 tea spoon pepper (black)
1 tea spoon cumin
2 onions, grated
3 table spoons water
1 tea spoon salt



PREPARATION

remove the crust and soak the stale bread in water for 10 minutes, squeeze well and crumble. Finely chop the parsley. Mix all the ingredients together and knead well. Roll the mixture into ovals. Brush a little oil on both sides. Grill both sides, 2 minutes each, and serve with charcoaled tomatoes and green peppers.

PATLICAN SALATASI (EGGPLANT SALAD)

For 10 persons

2 Kg. medium sized eggplants
2 medium sized lemons
1 cup olive oil
Salt
2 cloves garlic, crushed
2 cups yoghurt

To Garnish:
1 tomato
1 green bell pepper
½ cup Paisley, chopped
6 black olives


PREPARATION

Pierce the eggplants with a fork, place in a pan over an open flame or on a high gas flame or on charcoal and cook for half an hour, turning often until the skin blisters on all sides and the eggplants become soft. Once the eggplant is cooled down, cut lengthways into two. Scoop out the pulp, squeeze out all the moister and mash with a fork on a wooden board. Place the eggplant pulp into a bowl and add the lemon juice, olive oil, salt, garlic and yoghurt. Mash until it becomes a puree. Place on a serving bowl and garnish with tomato, bell pepper, parsley and black olives. Chill for half an hour before serving.

SALMOREJO, a Spanish recipe from Córdoba

SALMOREJO is a typical dish from Córdoba.
It’s hot and a cold “salmorejo” is perfect to cool down.

Ingredients (for 4 people):
200 grams of bread some days old
1kg of tomatoes with no skin
2 hard eggs
2 slices of cured ham
Half a clove of garlic
200 ml of cold water
50 ml of olive oil
Salt

How to do it
Slice the bread (without crust) in small bites and place it in a bowl with the water so it soaks.
Put water to boil in a saucepan. When the water boils we add a bit of salt and the two eggs. Boil for ten minutes to get your two hard eggs.
Peel the tomatoes. (If it is difficult to peel them, boil them for a few moments before peeling them. If you are going to use a beater such as Thermomix, you won’t need to peel the potatoes)
Dice the tomatoes and the garlic. Add them to the bowl with the soaked bread.
Grind everything up (soaked bread, tomato and garlic) with the help of a blender until it gets very thin.
Now we add oil and salt. Blend again and check for salt or oil. Ahora añadimos el aceite, vinagre al gusto y una pizca de sal.
Let it cool in the fridge for at least two hours.
Serve it with hard egg, cured ham in small bits and some oil on top.
Don’t put too much garlic. If it is very liquid, add more bread. If it is very thick, add a bit of water or an extra tomato. Be generous with the oil.

Peach cookies

Peach Cookies

Ingredients

800 g flour
300 g castor sugar
200 g margarine
200 ml milk
1 ½ packet of baking powder
1 packet of vanilla-flavoured sugar
2 egg yolks

Filling

200 ml milk
50 g margarine
150 g ground walnuts
150 g castor sugar
2 tablespoonful of cocoa
2 tablespoonful of apricot jam
1 rum aroma

For the decoration

1 almond aroma
1 blood orange aroma
granulated sugar

Making the dough

First stir 300 castor sugar, 200 mg margarine and 2 egg yolks with an egg-beater until it is frothy. Add the milk and stir the mixture creamy. Put aside the pre-made dough for 2 hours in a cool place.
After these 2 hours add 800 mg flour, the baking powder and the vanilla-flavoured sugar. Knead together thoroughly the dough and then form balls of a walnut. Bake the balls in a gentle oven. While baking the balls grow bigger, take care that they don’t touch each other.
After baking the balls dig out the middle part carefully using a teasppon or other handy tools. Don’t let the balls break into pieces.
The dug part is taken aside for the filling. Also put aside the ready made empty half balls.

Making the filling

Boil the 200 ml milk and put the walnut, the cocoa and the castor sugar into the boiling milk. Cook for some minutes. Let it cool some minutes then add the margarine. Stir the mixture well and pour on the pastry you just dug out from the balls. Add the apricot jam and rum aroma and stir them well. If you find the filling too hard add some more hot milk. The filling must have a thick creamy consistency otherwise it flows out from the half balls.

Final step

Fill the half balls and join up them in pairs. Match the filled sides of the half balls. Then draw one half greenish using the almond aroma and the other half yellowish-reddish using the blood orange aroma. Intead aromas you can use food colourings having the similar colur. After drawing roll the balls carefully in the granulated sugar.

Enjoy your meal (bon appetit)!

BEIGLI WITH POPPY SEEDS

INGREDIENTS

4 cups flour
4 Tablespoon sugar
1 cup lukewarm water
2 eggs slightly beaten
2 cakes yeast reg. or dry
1/2 cup soft butter
1 teaspoon salt

Crumble yeast in bowl, add water and sugar stirring till mixture liquidifies. Blend flour and butter with wire pastry blender. Mix well, mix in eggs, salt and yeast. Mix until dough is smooth and leaves side of bowl clean.
DO NOT LET RISE.
Divide into four portions and roll each out in a rectangular shape spread with filling and roll up like Jelly Roll. Place in greased baking pans. BAKE AT ONCE in 350 oven about 30 to 45 min. or until brown.
See filling on next page.

Poppyseed Filling
1 pound of freshly ground poppy seeds (finely)
2 cups of sugar
1cup BOILED milk
1/4 cup melted butter
2 teaspoons of grated lemon zest
Mix filling in bowl using only 3/4 cup of boiled milk...It should be thick. If not spreadable use the rest of milk. divide into 4 portions, one for each dough rollup.Makes 4 cakes.

LANGOS (Potato cake)

INGREDIENTS

3 or 4 med. potatoes
1/2 envelope of dry yeast
1/2 cup of warm milk for yeast
1/2 tsp. sugar
1 1/2 cups to 1 2/3 cups of flour
1/2 tsp. salt
Lard for frying

Cook the potatoes in boiling salted water. Peel them and immediately mash them. You should have about 1 1/2 cups. Cool. Mix the warm milk with the yeast and sugar. Let the starter sit for 5 or 10 minutes. Mix mashed potatoes with flour and the salt. Start with 1 1/2 cups and add more flour to make a kneadable dough. Knead dough well. Put dough in a bowl and cover. Let dough rise in a warm place until double in bulk. About 1 hour. Roll out the dough with a floured rolling pin on a floured board to 1/2 inch thick. Cut into rectangles, squares or circles. Prick with a knife to keep big bubbles from forming. Melt Lard in a frying pan so it is at least 1/2 deep. Fry Langos over medium heat. If the lard is too hot they will burn, if the lard is to cool the Langos will absorb too much lard. You will have to watch them. Let them get a nice color. When they are done, rub each Langos with a cut clove of garlic and sprinkle with salt and Paprika. Serve warm.

GOLDEN GALUSHKA

INGREDIENTS

10 inch tube pan
1 cup of sour cream
1/2 cup melted butter
1/2 cup sugar
1 tsp. salt
2 cakes yeast
3 eggs
4 1/2 cups of flour

Mixture to roll dough in
1/2 cup of soft butter melted
1 cup chopped walnuts
1 cup sugar
1 tsp. cinnamon

Mix sour cream, sugar, salt and yeast. Stir until yeast dissolves. Add eggs, softened butter and half the flour. Mix well and add rest of flour. Turn dough out on floured board and knead until smooth for about 10 to 15 minutes. Place in greased bowl. Cover and let rise in warm place until double in bulk for about 1 1/2 to 2 hours. Punch dough down. Turn over and let rise again for 45 minutes. After second rising, form into walnut-sized balls. Melt butter in small cup. Dip each ball in melted butter and roll in sugar and walnut and cinnamon mixture. Place in layers in 10-inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and towel and let dough rise again 45 minutes. Bake 40 to 50 minutes at 375 degrees or until golden brown. Run spatula around sides of coffee cake, and invert onto plate. To serve, break coffee cake apart with two forks.

PASTA WITH COTTAGE CHEESE

INGREDIENTS

12 oz egg noodles
1/4 pound slab bacon, or breakfast bacon, cut in 1/4 in slices
1 cup sour cream
3 tbs buttermilk
8 oz small curd cottage cheese
black pepper to taste
2 tbsp fresh dill (optional)

Cook noodles per package directtions. Meanwhile fry the bacon until tender. Scrape bacon and fat into a bowl. Add the cooked noodles and mix thoroughly. Thin the sour cream with the buttermilk, and fold it into the noodles and bacon. Mix in the cheese until it breaks up. Ideally, slab bacon is better and can be purchased in a Hungarian specialty store. Sprinkle with pepper and dill and serve immediately.

CHICKEN PAPRIKAS

2 onions chopped
4 Tbsp. shortening, corn oil or lard
3 Tbsp. Hungarian paprika
1/8 Tsp. black pepper or whole pepper corns
2 Tsp. salt
4 to 5 lbs. chicken disjointed, use legs, thighs, breast and back for best flavor
1 1/2 cups water
1/2 pt. sour cream

Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and let simmer slowly until it is tender. It will smell wonderful!Remove chicken, add sour cream to drippings in pan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl.of flour and stir into drippings.Add dumplings and arrange chicken on top. Heat through,but do not boil, and serve.

LECSO

2 Tbs. lard or oil
2 med. onions sliced
1 lb. of yellow sweet banana peppers, seeded and sliced.
3 large, very ripe tomatoes, peeled and diced
1/2 Tbs. sugar
1/2 Tbs. salt
1 Tbs. paprika

Heat lard, add sliced onion, and cook over very low heat for 5 minutes. Add green pepper slices and cook for an additional 15 min. Add tomatoes, sugar, salt and paprika. Cook for 10 to 15 min. longer. Adjust sugar and salt to taste. If you are going to put sausage into it, reduce salt. Lecso can be frozen sucessfully.

SOUR CHERRY SOUP

Ingredients

1 1/2 quarts of water
3 Tbs. flour
1 cup sour cream
1/2 tsp. of salt
1 pound of sour cherries
3/4 cup granulated sugar

Into a soup pot containing 1 1/2 quarts of boiling water add fresh or frozen sour cherries and granulated sugar. Stir and cook. In a separate bowl mix flour, sour cream, salt and beat until smooth. Add to flour mix, 1 cup of hot cherry sugar mix. Stir vigorously. Now add the flour, sour cream and hot cherry mix into the pot of hot soup, stir well and simmer for 5 or 6 minutes until it thickens. Cover the soup and let cool. Keep cover on while it chills in refrigerator and it will not form a thick skin. Serve very cold.

POTATO SOUP

Ingredients

1 small whole stalk of celery, cut in small pieces, about 2 cups
2 onions, peeled and chopped
2 Tbls. chopped parsley leaves
3 Tbls. oil
5 medium potatos, peeled and cut in small cubes
1 mild pepperoni sausage cut into 2 inch chunks
1/4 tsp. black pepper corns
4 Bay leaves
2 quarts of water
3 Tbls. of good white vinegar
6 raw eggs
1/2 pint of sour cream
1 tsp. Salt (celery and the vinegar are naturally salty)

In soup pot, saute celery and onions in oil until limp. Add to soup pot parsley, potatos, pepperoni chunks, pepper corns, Bay leaves and 2 quarts of water. Simmer slowly for at least one hour, until potatos are soft.
Add the 3 Tbls. of vinegar. Taste and if soup does not have enought salt, add to taste. While soup is simmering, break 6 raw eggs, one egg at a time, into the pot. Space them so they will cook to a firm stage, without touching one another. Do not stir soup!
Serve soup, eggs and chunks of sausage in each soup plate. Put a heaping tablespoon of sour cream in each plate. Serve with good bread.

Liver pâté as Ági prepares it

Ingredients

100 gr liver paste (tinned)
2 hard-boiled eggs
1 teaspoonful mustard
20 – 30 gr butter
1 tablespoonful sour-cream

Smash the eggs into very small pieces then mix the ingredients and stir it until it is homogeneous. Season it with salt and ground pepper.

Layered Pancakes

Layered Pancakes (as Ági prepares it)
500 gr flour
4 eggs
500 ml milk
1/2 – 1 dl fizzy mineral water
a pinch of salt
2 tablespoonful sugar
for the filling:
500 gr cottage cheese
2 egg yolk
sultanas, grated lemon peel, sugar to taste
The eggs, the sugar, the flour and the salt is mixed and stirred until its thickness is medium. Then the dough is thinned with the mineral water in order to have a liquid consistency.
In a frying pan a tablespoonful of sunflower oil is heated then I pour a not fully filled ladle of the dough into the pan. Both sides must be fried until they are golden brown.
The cottage cheese, the yolks, the sugar and the salt is stirred thoroughly. Then I add some sultanas soaked in milk and vanilla-flavoured sugar. I butter a Pyrex bowl thickly. I fill the flavoured cottage cheese, roll the up and place them into the bowl (two lines). Every line must be sprinkled with sour cream and then I dust them with sugar. In the oven I bake it.

Goulash Soup

Goulash soup

Goulash, that most Hungarian of dishes, is really a type of soup, in contrast to its close relative to „pörkölt” (stew) which is a thick Paprika Stew. In both cases the meat is cut into small pieces, or cubes which are fried in lard with onions and paprika. A little water, wine or stock is added and it is braised with the lid on. Now comes the difference , because while only a little liquid is needed for the gravy of the stew, most of the water in which the peeled and cubed potatoes have been cooked is added to the goulash. The „pörkölt” or Paprika Stew is served on a meat dish, while goulash is put on the table in a soup tureen, and eaten with a spoon.

When talking about goulash one usually thinks of beef goulash. In wine growing districts mutton goulash is very popular, but this is always emphasized by the name mutton goulash.

Pork or veal is often added to the beef when making goulash, but pork tends to make it too fatty and therefore rich, while the flavour of veal is often lost in the cooking process. On the other hand, several cuts of beef are necessary to make a really good goulash. First of all, there is tenderloin, popularly known as roly-poly. It is a tasty full-bodied cut, but one would be much mistaken in thinking it would be sufficient on its own. Other flavours must be added: a little offal, a few pieces of the spleen, liver and parts that provide meat jelly, such as the hock or cheek, and some sinewy pieces as well, otherwise the result will be no better than a watery swill. All these must find their way into the pot hanging over the fire (or the saucepan on the cooker).

Nothing like the amount of onion is required as is generally, and unfortunately, supposed. It is not the onion that gives the flavour or thickens the soup, but the well selected meat and the excellent aromatic paprika from Szeged or Kalocsa (Paprika-growing centres in Hungary). Onion is merely a nuance in the multitude of flavours Too much onion will make it sweet, give it an unpleasant smell, and stimulate the gastric acids.

Fry the onion to golden brown, sprinkle on the paprika and when this is bubbling add the chopped meat. Braise it slightly, adding a little flour if desired. To make it especially delicious add a glass of good white wine (usually dry) season to taste, cover and braise till tender

Meanwhile cook the peeled and quartered potatoes in salted water. When they are almost cooked, add them to the meat, and enough of the water they cooked in, to make a good, thick soup. Cook for a little longer, and when both are tender, taste to see if any more salt or paprika are nedded. It can be then served. (Naturally only the choice pieces of meat are served. Do not add caraway seeds, as they spoil the touch, though they may be all right for Viennese „Gollasch”. There is no need for tomatoes, either (that is a fashion that filtered into southern Hungarian paprika dishes from the Serbs), but green peppers can happily be added. Tiny dumplings or pasta are better not cooked in the soup, but tossed in hot fatand served on a separate dish.

From Elek Magyar’ Cookbook (He was a member of the most famous Hungarian cook dynasties.

Note: instead of salt and some of the paprika you can use the goulash cream and the „Piros Arany” paprika cream, but count with their salt content!