Comenius the Power of Performing

Comenius The Power of Performing

International Dinner

Nurmo, Finland 2.4.2014

Menu

Starters:

1. Finnish rye bread snacks with cold smoked salmon
2. Finnish cold smoked reindeer cream cheese with flatbread
3. German Potato Soup

Main dishes:

1. Finnish salmon casserole with lingonberry jam
2. Polish Pierogi
3. German Käsespätzle
4. Turkish Shish Kebab
5. Turkish YaprakSarma, Stuffed Grape leaves
6. Spanish ArròsNegre – Black Rice
7. Luxembourgish Bouneschlupp – Soup with beans
8. Luxembourgish Gromeperekichelcher, Potato cakes

Desserts:

1. Finnish squeaky cheese with cloudberry jam
2. German Franzbrötchen
3. Spanish Filiberto withcarquinyolis and neules
4. Polish Apple pancakesRacuchy

The Power of Performing Nurmo Groups

Cooking in groups

Kitchen 1: Dishes from Finland and Turkey ( Saara )

Group 1: Finnish Salmon Casserole

Lukas Kuronen Fin

Laura Mockel Lux

Selma SimsekTur

SergiSánches Cuevas Sp

Group 2: Finnish starters ( Rye bread snacks and flatbread rolls ) Finnish dessert

Samuel Sipilä Fin

Claire Peltier Lux

PatrykWantuch Pol

Emilia FerrerAndreuSp

Group 3: Turkish Shish Kebab

NeaKorpi Fin

IdoiaCampoy Marin Sp

Chiara Glesener Lux

BuseSuluvTur

Michal Planeta Pol

Group 4: Turkish YaprakSarma, Stuffed Grape leaves

Ville Koivisto

HalilArdaErdoganTur

MargaritaArtemenko Lux

Angelika MichonPol

Kitchen 2: Dishes from German and Poland ( Anne-Maria )

Group 5:PolishPierogi

Sanni Tyynismaa Fin

AlicjaKoziol Pol

Berge UygarOzdemirTur

Jessica Raus Lux

Group 6: Polish Dessert Apple pankakes, Racuchy

AdinaNivukoski Fin

SylwiaKoziol Pol

Laura Welter Lux

BerkeSevindikTur

Group 7: German Käsespätzle

EliisaHaapala Fin

Barbara Ferreira Gaspar Lux

Tom HinzmannGer

Mehmet OrikliTur

Group 8: German Dessert, Franzbrötchen

Janne Kantola Fin

Janina ZingelmannGer

ErvaOzturkTur

Perrine Demaret Lux

Kitchen 3: Dishes from Spain and Luxembourg( Saila )

Group 9: Luxembourgish Bouneschlupp – bean soup

PinjaLintala Fin

GülnurErkanGer

Can YucelTur

Carla Frank Lux

Group 10: Spanish Arròs Negros – Black Rice

Eveliina Karhu Fin

AhmetFatih Aki Tur

Salvador Farrés Garcia Sp

Inga WohlertGer

Group 11: Spanish Filiberto with carquinyolis and neules( this group could be responsible also for setting the tables )

JaninaSilvonen Fin

Eve Frisch Lux

Berra AyazogluTur

Sarah VölkGer

Group 12: Luxembourgish Gromeperekichelcher – Potato cakes

VeeraJaskari Fin

Britt Larsen Ger

OnurMozaalTur

Lisa Kuborn Lux

Finnish rye bread snacks with cold smoked salmon

Ingredients:

200 g Valio Viola dill cream cheese

2 tea spoons lemon juice

100 g cold smoked salmon

1 small red onion

1 bag Linkosuo rye bread snacks

1. Mix cream cheese and lemon juice.
2. Add chopped cold smoked salmon and onion. Mix.
3. Extrude or spread the paste on the rye bread snacks.
4. Arrange the snacks beautifully on a tray and decorate with dill and red onion.

Finnish Flatbread rolls with cold smoked reindeer and cream cheese

Incredients:

Finnish flatbread

Créme Bonjour smoked reindeer cream cheese

Cold smoked reindeer

Red pepper

Parsley

Chives

1. Spread the cream cheese on the flat bread
2. Add chopped pepper,parsley and chives
3. Spread the reindeer slices on the top
4. Roll the flatbread, put it in a foil and into the fridge
5. Cut the flat bread rolls into slices just before serving

Finnishsalmoncasserole

5-6 portions

Ingredients:

1 kilo frozen potato and onion mix

1 tea spoon lemon pepper

1 ½ teaspoon salt

450 g salmon fillets

2 dl cream

2 dl crème fraiche

On the top: chopped dill

Serve with Lingonberry jam

1. pour potato and onion mix in a shallow baking dish
2. mix half of the pepper and salt in well
3. let cook in 175 degrees in the oven for about 20 minutes
4. remove skin and bones of the salmon and cut it into strips
5. mix in the rest of the pepper and salt and the fish strips in the baking dish
6. mix cream and crème fraiche and pour in the dish
7. let cook for about 30-40 minutes
8. sprinkle chopped dill on the casserole and enjoy with lingonberry jam

Gromeperekichelcher (potato-cake)

Ingredients for 8 pieces:

2 large potatoes (about 2 lbs total), peeled and grated
1 onion, diced
a handful of parsley, chopped
2 eggs
2-6 Tbsp flour (as needed to get them to hold together)
salt & pepper

oil for frying

Preparation

Wash, peel and coarsely grate the potatoes. Watch out for your knuckles – trust me, you don’t want to grate them.

When you’re done, put the potatoes in a cloth and press all the moisture out.

Add the potatoes to a large bowl with the chopped onion, parsley, eggs, and flour. Add enough flour to thicken the potatoes so that they hold their shape when placed in the oil.

Now, sizzle-fry the potato mixture in hot oil (about 350-375F). While you can deep-fry it, I simply put 3/4 inch in a skillet and that worked well enough for us folks at home.

Fry on both sides until deep golden brown. Drain on paper towels and serve hot with ketchup or sweet, homemade apple sauce or with the soup!!!

It’s Delightful, It’s Delicious, It’s «de Luxembourg»!

Bouneschlupp (soup with beans)

Ingredients for 4 people:

• 4 cups fresh green beans, cut into bite-sized pieces, with the ends trimmed (about a pound)
• 2 cups waxy potatoes, cleaned and medium diced (about two, medium-sized ones)
• 4 pieces of thickly sliced bacon, diced
• 6 cups of cold water
• 1 medium-sized carrot, finely diced
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• Salt and pepper
• 2 to 3 tablespoons sour cream
• Chives, minced
• Sausage (optional, we bring some sausages!)

1.In a heavy-bottomed Luxembourgish oven, cook bacon bits over medium heat until browned and crispy. If using sausage, throw that in, too, and brown. Drain meat, reserving the fat. Set bacon and sausage aside.

2.Return meat fat to the pot, add carrots and shallot (which, incidentally, I just learned is correctly pronounced sha-LOT, and not the other way around [thank you Renée]), and cook gently until translucent– about 3 minutes. You’re not looking to give them color, you’re just mellowing them. Add garlic at the end, stir a moment or two, then add beans.

3.Cover vegetables with cold water. Bring to a boil, then reduce to a simmer, covered with a snug lid. Many recipes will call for heavily salted water at this point. I prefer doing my serious seasoning at the end. The meat fat will be salty, remember. Add about half the bacon now, for flavoring purposes, reserving the other half for future, crunchy garnishing purposes. Cook for about 30 minutes.4.Add potatoes to the pot and stir them in. Simmer for another 40 minutes, covered, or until potatoes are very tender. Salt and pepper to your heart’s desire.

5.Turn off heat. If using sausage, bury it within the Bouneschlupp, to warm. Before serving add sour cream, stirring it in gently in order to not totally destroy the now-delicate potatoes. Though some people prefer to thicken their soup with flour, I find that the starch from the potatoes, plus a little help from sour cream, gives the soup all the body it needs.

6.Remove sausage from pot and slice. Ladle soup into bowls, top with sliced sausage, and sprinkle with chives. Serve with crusty bread

Yaprak Sarma (Stuffed Grape Leaves)

Ingredients:

Bulghur or rice

Diced tomato

Tomato paste

Onions

Grape leaves

Olive oil

Water

Sliced lemon

Dried mint

Cinnamon

Salt

Sugar

How to cook

Leave the bulghur for 15 mins in warm water then waash and drain. Remove the leaves’ stems and place these stems at the bottom of the pot or saucepan (it’s to prevent burning the bottom layer). Peel and chop the onions, place the olive oil in a pan and let the onions saute until they change in colour. Add the bulghur andstir a few minutes, then add the tomatoes and tomato paste. After a while add some hot water and cook until the water evaporates. Finally add some olive oil, dried mint, black pepper, cinnamon, salt and sugar and mix them all.

Place each leaf on a plate, put ½ table spoon of filling on the larger end of it, fold the two sides in and roll in on like a cigaratte. Do not roll them too tight. Place them tightly side by side in a sauce pan. Place the lemon slices on the surface and hot water, put a small plate on top of them. Cook it on low heat for 40 minutes until the water is absorbed. Let cool, arrange on serving dish and serve with lemon slices and yoghurt.

Turkish Shish Kebab

Ingredients

Boneless beef or lamb

Salt

Minced garlic

Olive oil

Cumin

Paprika

Blackpepper

Dried mint

Gren pepper

Onion

Wooden or metal skewers

How to cook

In a bowl combine salt, garlic, olive oil, cumin, mint, paprika, bleck pepper. Cut the meat 1-2 cm cubes. Add the meat into marinade sauce and mix them all well. Leave for marinating at least 30 minutes, preferably one night in the fridge. After 30 minutes put the meat and green pepper on skewers. (leave the wooden skewers in water for 30 minutes before putting the meat and cooking it). Cook shish kebab on barbecue or electric gril until all sides are cooked.

Enjoy

Pierogi

„Pierogi”or „Pierogies” ("pierogies" is the plural in English, though pierogiis actually the plural forpierógin Polish)are the Polish dumplings that can be stuffed with all sorts of ingredients, including pork, potatoes, cheese, mushrooms, cabbage, sauerkraut, rice, or fruit. In general terms, it is a quite simple and cheap food. It can be frozen for a long time. „Pierogi” can be boiled and fried and are often served with sautéed onions or fried bacon as a main course and with cream and sugar as a dessert.

So, contrary to appearances, it is not difficult to learn how to make tasty Polish „Pierogi”. The base of pierogi taste is their filling. The most difficult task, however, is how to make a goodpierogi dough. Here, you will need not only trusted recipes, but also some experience!

Ingredients:

For dough

• 1 kilo all-purpose flour + additional for kneading
• about 0,5 l warmwater
• 1 largeegg
• 2 spoonsvegetableoil

For potato/cheese/onion filling (the most popular)

• 1 1/2 kilo potatoes
• 1/2 kilo cottagecheese
• 1/4 spoonsalt
• 1/4 spoonblackpepper
• 2 big onions
• 1stick butter (0,25 kg)

For onionorbacontopping

• 1 medium onion, halved lengthwise and thinly sliced crosswise
• 1 stick (0,25kg) butter
• 0,30 kg bacon

Specialequipment:

• a 2 1/2-inch round cookie cutter or a glass
• A rollingpin
• A pastry/moldinigboard
• A potato masher or an electric mincer.
• a slottedspoon

Preparation

I.Make dough:

Put flour in a large shallow bowl or directly on the pastry board and make a well/hole in center.

Add water, egg and oil to well and carefully beat together with a fork without incorporating flour.

Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms.

Transfer dough to a lightly floured surface/pastry board and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft).

Invert a bowl over dough and let stand at room temperature about

1 hour.

1. Make filling while dough stands:

• Peel potatoes and cut into pieces.
• Cook potatoes in a large saucepan of boilingsalted water until tender.
• Meanwhile fry onion (halved lengthwise and thinly sliced crosswise)
• with butter in a fryingpan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown.
• Drain potatoes, then transfer to a bowl along with cottage cheese, salt, pepper, fried onion.
• Mash everything with a potato masher or an electric mincer.

1. Form „Pierogi”:

• Halvedough

• Roll out 1 half (keep remaining half under inverted bowl or in a plastic bag) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin until it is thin enough to work with, but not too thin so it tears.

• Cut into circles using a cookie cutter/ perogie cutter, or a glass.

• Spoon some filling into the center of each circle.

• Fold the circles over into half-circles, and press to seal the edges (do not leave any gaps or pierogi may open during cooking.)

• Put pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Formmorepierogies in same manner.

1. Cook „Pierogi”:

• Bring a large pot of lightly salted water to a boil.
• Drop perogies in one at a time. They are done when they float to the top (do not boil too long, or they will be soggy!)

• Remove with a slotted spoon.

„Pierogi” with the potato/cottage cheese filling can be boiled and then fried and are often served with sautéed onions, fried bacon or sour cream.

FILIBERTO WITH carquinyolis AND neules

Ingredients ( 8pax )

-1 L vanilla ice cream

- 4 natural flavouredyoughurts

-200 ml currant ( or similar ) syrup

-8 neules or canquinyolis

-chocolate noodles ( or similar )

Preparation:

1. Scoop two balls of ice cream
2. Add on top half yoghurt
3. Pour 25 ml of syrup
4. Sprinkle some chocolate noodles
5. Put in oneneula and one carquinyoli

Racuchy

Racuchy are delicious Polish apple pancakes based on a dough containing yeast which gives them a different texture compared with normal pancakes. InPolandracuchyare usually eaten asdinner,snackorsupper.

Ingredients
(makesabout 50)

• 1 l milk
• 100 gram fresh yeast
• 3/4 cup su gar
• 4 eggs
• 1kg flour
• 30 gram vanilla sugar
• ½ teaspoon salt
• 0,5cup oil + oil for Flying
• 1kg apples (peeled and cut into small pieces)
• Confectioners' sugarfor serving

Preparation

• Heat the milk to 37 degrees C.
• In a bowl combine sugar with the yeast.
• Pour the milk over the yeast and combine.
• Add eggs, vanilla sugar, oil, salt and flour to the yeast mixture and combine using an electric beater for a minute or two (you're aiming for batter thicker than the one for pancakes, so it would stick to the apple slices).
• Cover with a kitchen towel and leave for 40 minutes until the mixture starts to “grow”.
• Add the apple pieces and combine .
• Pour oil in a frying pan.
• Spoon the batter and fry the pancakes on medium heat (it’s important that the fat isn’t too hot as you want the pancakes to rise without beeing burned). Fry until golden brown and then flip. Add more oil if needed.
• Sprinkle with confectioners/icing sugar.

Good luck with making “Pierogi”and “Racuchy”!

Just be careful - when you start eating them you cannot resist until the plate is empty!

Enjoy your meal!!!

Comenius team from Żdżary, Poland

Cocktailsticks with Finnish squeaky cheese and cloudberry jam

Cut the cheese into small cubes. Put some cloudberry jam on the cubes and stick a cocktail stick through each cube. Arrange the sticks beautifully on a tray. You can also decorate the tray with some grapes. Ready to be served!

Bon appetite! Enjoy your meal!

Hyvää ruokahalua! Smakligmåltid!

Buenprovecho!

Bon profit!

Afiyet olsun!

Guten Appetit!

Gudden Appetit!

Apetytbon!