1  Vaida Triabienė

2Negru Raluca

3 Seulean Ionela

4 Lina spiniova

5 Ingrida Sviscioviene

6 Negru Raluca

7 Ramutè Adomacive

8 Sandra Koorits

9 Liis Anger

10 Zivilè Uzkuraitien

11 Anita Pimanova

Authors of the cookbook - recipe

Authors of the cookbook - illustration

1  Vaida Triabienė

2Negru Raluca

3 Seulean Ionela

4 Lina spiniova

5 Ingrida Sviscioviene

6 Negru Raluca

7 Ramutè Adomacive

8 Sandra Koorits

9 Liis Anger

10 Zivilè Uzkuraitien

11 Anita Pimanova

Fresh Vegetable Salad

by Vaida Triabienė

INGREDIENTS:

2 chicories

1 large tomato (Tomatoes)

1 bell pepper pod

1 cucumber (Cucumber)

1/4 cup salad dressing

salt

pepper

PREPARATION METHOD:

Cut the chicory into small pieces, wash and drain. Cut the tomato into small slices, cut the cored bell pepper into strips, and cut the peeled cucumber into strips. Put the vegetables in a salad bowl, season with salt and pepper, pour the dressing over and mix.

Anita Pimanova, Daugavpils Ķīmijas apkaimes pirmsskolas izglitības iestāde, Latvia

TEDDY BEAR BREAD

Ingredients:

cereal bread

peanut cream

blueberries

bananas

Procedure:

take a slice of bread and spread the peanut butter; Cut the bananas into slices and spread them out to create the face of a bear, distribute the blueberries to finish the shape of the bear with eyes, nose and mouth. Have a good snack friends! 

by Negru Raluca

Emanuela Rango from Italy

Wash the vegetables, chop them finely, then spread the bread with cheese and decorate with the chopped vegetables, obtaining a cat- shaped sandwich.

Breakfast with autumn vegetables

     Șeulean Ionela-Lucia

Kindergarten  ,,Pinocchio”

                Romania  

Ingredients:

Slices of wholemeal bread or toast

Peanut butter

A banana (sliced)

Fresh blueberries (or other small fruits, such as raisins or grapes)

         Squirrel Rita's Autumn Dessert

                              Negru Raluca

                      Kindergarten „Academia piticilor”

Ingredients:

1 kg pumpkin (peeled and deseeded)
1 carrot
1 potato
1 small onion
2 cloves of garlic
1 liter vegetable broth (or water)
100 ml cream (optional, for a smoother taste)
2 tablespoons oil or butter
A pinch of salt
A pinch of pepper

Preparation: Peel the pumpkin, carrot, and potato, then cut them into pieces. Heat the oil or butter in a pot, add the chopped onion and garlic, and sauté gently until soft.  Add the vegetables – pumpkin, carrot, and potato. Sauté briefly to bring out the flavor. Pour in the vegetable broth (or water) and cook for about 20–25 minutes, until all the vegetables are soft. Blend the soup with a hand blender until smooth. Season with salt and pepper. Add the cream, stir, and heat again briefly (do not boil)

Teacher Lina Špiniova

Živilė Užkuraitienė, Aušra Lukšaitė Lapinskienė: Linkuva Kindergarten “Šaltinėlis“, Lithuania

Ingredients:

1 kg pumpkin (peeled and deseeded)
1 carrot
1 potato
1 small onion
2 cloves of garlic
1 liter vegetable broth (or water)
100 ml cream (optional, for a smoother taste)
2 tablespoons oil or butter
A pinch of salt
A pinch of pepper

Preparation: Peel the pumpkin, carrot, and potato, then cut them into pieces. Heat the oil or butter in a pot, add the chopped onion and garlic, and sauté gently until soft.  Add the vegetables – pumpkin, carrot, and potato. Sauté briefly to bring out the flavor. Pour in the vegetable broth (or water) and cook for about 20–25 minutes, until all the vegetables are soft. Blend the soup with a hand blender until smooth. Season with salt and pepper. Add the cream, stir, and heat again briefly (do not boil).

Živilė Užkuraitienė, Aušra Lukšaitė Lapinskienė: Linkuva Kindergarten “Šaltinėlis“, Lithuania

Emanuela Rango Nursery School S. M. del Carmine Italy

ITALIAN APPLE STRUDEL

Ingredients:

-3 or 4 yellow or red apples

-2 tablespoons of apricot jam

-2 or 3 tablespoons of sugar

-Raisins, pine nuts, walnuts

-A roll of puff pastry

Oat bites

Ingredients:

1 cup chocolate chips

Ingrida Sviščiovienė, Lithuania.

Kindergarten "Smalsutis"

Breakfast with autumn vegetables

Șeulean Ionela-Lucia, Romania

Wash the vegetables, chop them finely, then spread the bread with cheese and decorate with the chopped vegetables, obtaining a cat- shaped sandwich.

Ramutė Adomavičė, Kindergarten "Smalsutis", Lithuania

ITALIAN APPLE STRUDEL

Emanuela Rango

Ingredients:

-3 or 4 yellow or red apples

-2 tablespoons of apricot jam

-2 or 3 tablespoons of sugar

-Raisins, pine nuts, walnuts

-A roll of puff pastry

-A little water

-Whipped cream (optional)

Open the puff pastry and roll it out, then prick it with a fork. Cut the apples into small pieces that are not too large and place them in a bowl. Take a baking sheet on which to place the puff pastry previously rolled out on top of the baking paper. Spread the two tablespoons of apricot jam on the pastry. Then place the apples cut into small pieces evenly. Pour in a handful of raisins, pine nuts and walnuts. Sprinkle the contents with one or two tablespoons of sugar. Roll up the dough thus obtained with all the contents and close well. Wet the pastry with a little water so that the pastry does not open, then sprinkle it with the remaining sugar. Place the strudel in the oven at 180 degrees for about 30/40 minutes. Remove the strudel from the oven and taste it accompanying it if desired with a dollop of whipped cream. Enjoy your meal!!

APPLE STRUDEL FROM ITALY!!!