Halime SOYSAL / Barbaros Primary School / TURKEY

Cow's milk is boiled and left to cool. A spoonful of yogurt is added when it comes to heat that does not burn fingers. Our yogurt is ready after 3-4 hours. It can be eaten after keeping it in the refrigerator for a day. Enjoy your meal.

                    YOGHURT

FİLİZ ARICAN/CEMİL ALEVLİ PRİMARY SCHOOL/TURKEY

        IMMUNITY ENHANCING TEA

Boil 1 orange, 1 quince, 1 lemon, 1 tangerine, 1 cinnamon peel, 6 cloves for 5 minutes. You can drink it after straining.

Enjoy your meal.

Elanur KUZU/ Karadeniz Bakır Primary School/ TURKEY

                                                  KUYMAK

Materials

   1 cup feta cheese

2 tbsp butter

3-4 eggs

¼ tsp salt to taste

Black pepper (optional)

½ cup milk

In a bowl beat eggs and stir in the rest of the ingredients but the butter.

Then melt butter in a skillet over medium heat and pour the egg mixture

 Cook both sides of the cheese omelet till the eggs are cooked (4-5 minutes).

You can decorate with optional maydonos, mint or salami

BON APPETİT!

HÜMEYRA ALAGÖZ / Şehit Polis Volkan Sabaz Primary School KOCAELİ/TURKEY

Sultan GÜNDOĞAN ESKİ/Şehit Yavuz Başayar Primary School/TURKEY 

ginger cookies

HAYRİYE

TÜRKYILMAZ

ZÜHTÜ ŞENYUVA İLKOKULU/İSTANBUL

z

MENEMEN

BON  APPETIT

Zahide Funda ÇEVİK/Dökmetaş Primary School/DİYARBAKIR

                                                  CREPE

    INGREDIENTS

    2 eggs, 2 glasses of milk, 1,5 glasses of flour, 1 teaspoon of salt, A little butter or oil for cooking

    RECIPE
      In a deep bowl, whisk the eggs. Continue whisking by adding milk, salt and flour respectively. Whisk until a smooth, flowing dough is obtained.

Hatice ZOR / Mehmet Karamancı Primary School / TURKEY

Vegetable Salad

- a few cooked carrots, potatoes, 2 parsley, 1 celery,

- a few pickled cucumbers, a few apples,

- can: canned peas, canned corn.

Dice the cooked vegetables and cucumbers. The apples are also cut into cubes.

We mix all the products in a bowl. Add salt and sugar to taste.

Optionally, you can add: 1 onion and 4 boiled diced eggs and mayonnaise.

Stanisława Stępień Self-government Kindergarten No. 18 in Kielce / Poland

MEATBALLS WITH LENTIL

Materials : 

1 cup of red lentils, 

1 medium potato, 

1.5 cups bulgur with meatballs, 

4 glasses of water, 

1 large onion, 

2 cloves of garlic, 

2 tablespoons of pepper and tomato paste, 

half a bunch of parsley, 

olive oil, cumin, basil, allspice, 

half lemon juice or 1 tablespoon pomegranate syrup

Ayşegül TAVLI ALTUN/Canaydın Primary School/ TURKEY

How is it done?  Add the washed lentils, peeled and coarsely chopped potatoes to the pan. Pour 4 cups of water on it and cook until the lentils and potatoes are soft. Put the bulgur into the kneading bowl and pour the lentil with the juice over the bulgur. While hot, mash the potatoes and mix them. Cover and wait for the bulgur to soften. On the other side, cut the onion into small pieces and put it in the pan. Roast with oil until it turns pink Add the tomato paste and melt it. Chop the garlic small. Add the spices, sourdough and cover the gold. Pour this sauce over the wet bulgur and knead it slowly without burning your hands. If the consistency is hard for you, add a little warm water and knead it again. Finely chop the parsley and add it. Squeeze and shape like Çiğköfte. Arrange it on a serving plate and serve. Bon appetit!

NO-BAKE ENERGY BALLS

You will need  100g of dried fruit (plums, dates, cranberries,... whatever you might have in your house) soak them in the water for an 1 hour. Add the  following ingredients;

1 cup of oatmeal,

1 cup of walnuts,

1 tablespoon of cocoa,

1 tablespoon of butter and add a little bit of cinnamon.

Stir everything together in a blender and then chill in the refrigerator until the mixture is chilled. Shape them  into balls and  then coat them with a coconut or walnuts.

Džiralda Mehmedagić

Bosnia and Herzegovina

Džiralda Mehmedagić

Seventh Primary School

Bosnia and Herzegovina

    SPINACH RECIPE

 * 1 Kg of spinach

  * 1 Onion

  * Half tea glass of rice

  * 2 Tablespoons of oil

  * 1 Tablespoon tomato paste

 * Salt

  * Black pepper

  * Hot pepper

Spinach Recipe Preparation

1.To start, let's clean the spinach.

2.On the other hand, let's chop the onion and fry it in oil 3.until it turns pink.

4.Let's add the tomato paste.

5.Then add the spinach and roast it until it melts.

6.Let's add half a tea glass of washed rice, salt and spices.

7.Add 1 cup of boiling water and close the lid of the pot and cook on low heat until the rice is soft.

8.Let's serve it with yoghurt, bon appetit .

Yunus EREN / Başak Primary School / TURKEY

Our island has many tropical and very colourful fruits.Cut small pieces of banana, mango, apple, orange, pessego, kiwi. Mix it all together and add a little orange juice

We create a fruit salad at school with the students to eat at the snack time.

Escola B1 Pe Covão e Vargem

Madeira Island Portufgal 

Estreito de Camara de Lobos 

6 boiled eggs

2 cans of tuna

3 shallow tablespoons of homemade mayonnaise

1 sprig of parsley; Pepper q.b

1. Place the parsley leaves in the chopper and chop slightly.

2. Cut the eggs in half and place the yolks in the chopper.

In the chopper, place the tuna, the mayonnaise and season with a little pepper.

Chop everything until it is a homogeneous paste.

3. Put the paste in a bag or syringe of baker's mouthpiece and fill the eggs.

To make it prettier, make a bed of lettuce cut in a planter on a platter and place the stuffed eggs on top

Escola B1 Pe Covão e Vargem -Portugal

Projeto Educação Alimentar (DREE)

                CEIP Miguel de Cervantes Saavedra

                      Almagro - Ciudad Real - Spain

                               Yolanda López

     Mediterranean Breakfast

      Mediterranean Breakfast:

Breakfast - The toast:

- We need a slice of bread (you can toast or not)

- we cover the bread with tomato, squeezed with the hands, and add the olive oil.

- On the tomato, you can add a slice of ham

            CEIP Miguel de Cervantes Saavedra

        Almagro - Ciudad Real - España - Spain

      Third year (A & B) Primary School students

   CEIP Miguel de Cervantes Saavedra

              "Last Christmas" recipes

                  Last Christmas

Our students helped in the kitchen these Christmas to make desserts and food, homemade and healthy

                  Last Christmas

- Vegetables cream:

   - Ingredients:

         - A zucchini        - Two carrots

      - Two potatoes     - Half onion

      - Half leek         - A garlic

      - Cumin           - Three cheeses (optional)

      - Olive oil           - Salt

  CEIP Miguel de Cervantes Saavedra

                     Yolanda López

   Third level Primary School Students:

           - Inés Sanz (3A)

           - Jose Luis Martínez (3B)

Omelettes are infinitely customizable! This recipe is perfect for busy weekdays, but below we offer a few variations that can be delicious when you have some more time to play around in the kitchen.

Daniela - Eugenia Dinu, Rusănești Secondary School/, Romania

Whisk eggs, water, salt and pepper.

Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.

When eggs are almost set on surface but still look moist, cover half of omelette with filling. Slip spatula under unfilled side; fold over onto filled half.

Cook for a minute, then slide omelette onto plate.

(Nutrients per serving as per without filling).

Source: https://www.eggs.ca/recipes/basic-omelette

 Manjola CEKA/Preke Cali /Albania      

Glycos of Cherry

The cherry season has just begun and this year their production is of high quality.

The housewives use all kinds of cherries, black, red or white to prepare them as glyco, it is enough that their grains are strong for the preparation of cherry glycogen easily at home.

Preparation of Glycos of Cherry

 2 kg of cherries.

Preparation

Pour three liters of water and lime into a bowl.

Mix well and place the cherries there for an hour.

Next, remove the cherries from the water with the lime, remove the tails and carefully try to remove the cores through the tip of the knife without spoiling the shape of the cherries.

Rinse them with running water several times so that they are cleaned of lime water.

Then, you will put a layer of cherries and on top of it a layer of sugar, we continue with a layer of cherries and then sugar and so on until all the cherries are finished.

We pour a glass of water over them, cover them with a lid and leave them for 24 hours.