A Recipe "Traditional Silesian Food - Potato dumplings" part 2

some more will come later :)

Recipes - Aperribei School

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TRADITIONAL FOOD FROM BASQUE COUNTRY - Aperribei School

BACALAO AL PIL-PIL

HISTORY:

The story says that " Bacalao al Pil-Pil" has its origins in the second siege of Bilbao by Carlist troops in 1835.According to legend, a tradesman called Jose Mari Gurtubay requested 20 or 22 pieces of cod before the siege began ,but were send 20.022 pieces by mistake. The tradesman tried to sell some of the surplus cod to other towns along the coast,

However he couldn´t because of the conflict, and the town was able to survive on the excess cod with olive oil, Thus the people of Bilbao did not starve throughout the siege,and bacalao al Pil-Pil went on to become one of the most typical dishes in Basque cooking.

INGREDIENTS:

For 4 people

.- 8 pieces of not too thick desalted cod loin.

.- One cup of Olive oil

.- 5 cloves of garlic

.- chilli pepper rings.

PREPARATION:

1.-Desalt the cod previously. Scrape off the scales, take out the bones and dry with a clean coth.

2.- Put a saucepean on medium heat and pour the oil in. Add the garlic cloves into slices and the chilli pepper rings at the same time.When they star to turn brown , take the clove slices out and reserve.

3.- Take the saucepen off the slove and leave it to cool..Put pieces of cod in the oil with the skin upside. Ensure that the cod is dry.Put the pan into the fire again and the cod should be cooked slowly for around 5 minutes

4.- After the 5 minutes, take the saucepan off the slove and take the cod out and put it into another pan always with the skin side up..Add two spoons of the olive oil from the saucepan in which we have just been cooking the cod to the new one.Leave the saucepan off the slove for 3 minutesto sweat the cod.

5.-Put the pan over low heat with cod and before it begins to boil, remove from the heat. Move the pan continuously in a circle to begin to bind the sauce.It should be soft landing. As the ligand is the sauce you add tablespoons of oil in the frying we cooked cod. Always out of the fire.If cool, comes just to keep warm temperature, which is to be mounted. The sauce is cut off if boiling.

6.- Serve with the skin on their backs up and partially covering with the sauce. Above each piece is placed asheet and pepper rings we had booked.

 MARMITAKO

 

HISTORY:

The dish has its origins in the Basque fishing boats.Its name comes from the word pot that is the container where marmitako prepared on board ships . Being a classic recipe, there are several variants.

INGREDIENTS:

FOR 4 PEOPLE.( 50 minutes)

.- 800 grams of tune, clean skin and bones and cut into cubes.

- 1 kg of potatoes

- 2 small tomatoes, peeled and drained of water 

- 3 green peppers cut into strips

- 2 red peppers

- 3 onions

- 5 dl of dry white wine 

- 1 liter of water

- salt, pepper, olive oil

PREPARATION:

1.- Soak in cool water  chorizo peppers . Blanched in boling water, remove the pulp and reserve.

2.- Saute the onions in a little olive oil until they begin to brown. Then add the green peppers into strips. Saute until beggining to brown. Add the potatoes into medium pieces , white wine and a litle warm water to cover potatoes. Add salt and pepper . We replace water as will evaporate and stir ocassionally. 

3.- Once the potatoes are almast cooked, add the pureed tomatoes and the pulp of red pepper . Simmer a few minutes.

4.- Add the tuna and leave for 5 minutes until done. note that the tuna is done inmediately.

5.- Serve warm.

Christmas tradition in Iceland, Gingerbread

Many Icelandic families celebrate the advent. We start four Sundays before Christmas by lighting a candle, putting up Christmas decorations and enjoying gingerbread and hot chocolate. Then we light a new candle every Sunday until Christmas. On the last Sunday before Christmas we have a wreath with four lit candles. Baking gingerbread cookies is a Christmas tradition in Iceland, last week we baked and decorated Gingerbread cookies with students and parents at school.

Gingerbread recipe

500g hveiti/500 g flour
250g sykur/250g sugar
180g smjörlíki/180g margarine
4tsk kanill/4 teaspoon cinnamon
2tsk negull/ 2 teaspoon cloves
4msk síróp/ 4 tablespoon syrup
2tsk natron / 2 teaspoon soda
2tsk engifer / 2 teaspoon ginger
½ bolli mjólk/ ½ cup milk

Mix together the dry ingredients. Add soft margarine and knead until smooth. Cool in the refrigerator overnight. Roll out and cut out cristmas shapes. Put on a cookie sheet, covered with baking paper and bake at 200°C until brown (about 10 minutes).

Decorate with colored frosting.

crosswords and wordsearches

videoconference - 27.10.2011

Video Conference - 27.10.2011

Video conference comenius 27.10.2011

Thanks one more time.

First year of Comenius E-magazine cooperation - summary

Task 3 - Free Time - wordsearches and crosswords part 1

Here are wordsearches and crosswords hand-made by 5th grade students.  There is a key to most of them. Hope they are visible and you'll enjoy them :)