Comenius

Project:
THE CALENDAR OF
RECIPES
 PISTO

Ingredients:
                 1 aubergine
               1 courgette
               1 pepper
               1 onion
               1 potatoes
               2 tomatoes

 1. Chop the vegetables and fry lightly 
with olive oil.
      2. Chop the potatoes and fry in 
another pan. Add them to the 
vegetable.
3. Add the tomatoes and stir. Add salt 
and pepper 
 Ingredients
500 g onion,
2 tablespoons butter,
1 tablespoon + 1
teaspoon olive oil,
1/2 teaspoon salt,
1 liter meat stock,
4 slices bread,
1 clove of garlic,
80 g grated Emmental

Slice the peeled onions. Melt the butter on mild heat. Salt
the slices of onion and stir fry until golden brown.
Pour the meat stock in and boil mildly. Bake the bread in the
oven until crisp. When done, spread the slices with oil and
garlic.
Season the soup and pour it into fireproof bowls. Put a slice
of bread covered with the grated cheese into each one. Put
the bowls into the hot oven and remove them when the
cheese melts.
 INGREDIENS:
- 600 g onions
- 3 spoons
white vinegar
- 1 spoon sugar
- salt
- oil

Put the onions in a pan with some oil; 
add the vinegar, the sugar and some 
salt. Cover them and cook on a low 
flame for 45 minutes until the onions 
will be tender but not overcooked. The 
juice must be dense not liquid. 
 INGREDIENTS :
- pasta,
- 20
decagramme of
cheese
- 3 big onions
- 30 decagramme
of bacon
- salt
- white pepper
Boil pasta to half-hard in salted water, peel and slice onion, cut
- green peas
bacon in cube. On the frying pan warm up butter and fry onions
to gold color. Fresh boiled pasta strain (but don’t cool it down!) - parsley
and mix with half of rubbed cheese, cut bacon and half of fried - 1 spoon of
onion. Season with herbs, salt and pepper. Put all to ovenproof butter or 2
dish, sprinkle with rest of cheese and onion, and insert to the spoons of olive oil
oven for ten minutes, about 200oC. Ready casserole sprinkle
with cut parsley
 APPLE BAKE
Ingredients:
- 2 large baking   
apples, peeled 
and cored 
- 3 tablespoons 
butter
- 1/4 cup quick 
rolled oats
- 1/4 to 1/2 cup 
firmly-packed 
Ground cinnamon brown sugar
Preheat oven to 350 degrees F. Slice apples into thick slices.
In your cast-iron skillet or baking pan, either in your oven or
on your stovetop, melt butter. Layers apple slices on top of
the melted butter. Sprinkle with rolled oats, brown sugar,
and cinnamon. Baked for approximately 20 to 30 minutes or
until apples are tender when poked with a knife. Remove
and oven. Either serve warm or at room temperature.
 Ingredients:
6 apples,
2 oranges,
1 onion,
2 cloves of garlic,
a handful of raisins,
3 tablespoons of
sugar,
0.5 dl of vinegar,
4 tablespoons of
ketchup

De-seed the apples, peel the oranges and dice them.

Reduce the sugar with vinegar. Fold in the diced apples
and oranges, finely chopped onion, crushed garlic and the
raisins. Cook until soft. Just before the end, fold in the
ketchup and cook for a little longer. Apple chutney is
served mainly with poultry.
 Ingredients:
- 1 kg apples
- 100 gr butter
- 150 gr raisins
- 100 gr pine-seeds
- 100 gr walnuts grated
rind of half a lemon
- cinnamon
-2 spoons of minced
hazelnut, a spoon of
Mix the flour with the softened butter and 4 spoons warm water.
breadcrumbs
Knead the dough very table on the table in order to make it elastic.
Put it for about 30 minutes under a pan previously warned. Peel the - 400 gr flour
apples, slice them and mix with raisins, pine-seeds, walnuts,
hazelnuts, lemon rind, sugar and cinnamon. Roll out the dough on a - 70 gr sugar
slightly floured cloth and paint it with butter. Widen the dough very - 1 egg, a pinch of salt
carefully in order not to create holes. Put over the dough the bread
crumbs, the mixture of raisins, walnuts, hazelnuts and apples. Spread
some sugar, roll up the paste, close very well the tips. Bake it at
180°C for an hour. Serve the strudel warm spread with sugar.
 INGREDIENTS :
•2 kilogramme
of apples
•200 gramme
of flour
•200 gramme
of peeled almonds
•150 gramme
of sugar
Mix sugar, almonds and flour, until almonds are
•150 gramme
crashed. Add butter and mix, until it become lumps of
of butter
cake. Cut apples put into buttered ovenproof dish,
sprinkle with lumps of cake and put into warmed oven
(180-200o). Bake about 40 minutes, until the apples
are soft, and bake is gold and crisp.
 GARLIC CHICKEN
INGRIEDIENTS :
• 8 chicken wings or 8 
pieces of chicken 
• 4 tbsp olive oil 
• 4-6 cloves garlic 
• 1tsp flour
• a large glass of white 
wine 
• 50 ml chicken stock 
• salt 
1. Heat the oil in a frying pan add the chicken wings or pieces and garlic 
cloves and fry until the garlic turns golden and the chicken brown • 1 tbsp chopped fresh 
2. Remove the whole garlic cloves and set aside parsley 

3. Pour the wine into the frying pan and stir whilst adding the flour and a  • a few strands of 
pinch of salt  saffron 
4. Add the chicken stock and cover and simmer for 15 mins on a low heat • a few whole 
5. In a mortar make a paste using the whole garlic cloves, parsley, saffron 
and a few peppercorns 
peppercorns  
6. Add the paste to the frying pan then cover and simmer for another        15 
mins
 Ingredients:

garlic
mushrooms
vegetable oil
salt, pepper
caraway
diced potatoes
roux

Slice garlic and mushrooms. Stir fry in vegetable oil. Pour

water over it and bring to boil. Add cooked diced
potatoes and roux. Season and add caraway. Boil for 5
minutes.
 Ingredients:
- 300g. spaghetti
- 2 cloves of garlic
- 60g.kolivejoil
-jchilli
-jsalt
- pepper
- parsley

Cook spaghetti in boiling water. Brown

the garlic and the chilli with oil in a
pan. Put the sauce on spaghetti. Add
some pepper and parsley.
 INGREDIENTS :
- 4 spoons of olive
oil
- 3 cloves of garlic
- 1 big broccoli
- 2 spoons of butter

On the frying pan warm up olive oil, add cut garlic and
fry, until it’s brown(about 7 minutes).
Into pot with boiling water drop broccoli
and boil 3-5 min.
Strain, mix with hot, dissolved butter, and
sprinkle with fried garlic.
 LEMONADE
Ingredients:
Remember the starting
proportions :
-1 cup of sugar
-1 cup of water
-1 cup of lemon juice.
(This ratio makes a 
pretty sweet lemonade. 
Reduce the amount of 
sugar if you want your 
lemonade less sweet or 
The secret to perfect lemonade is to start by making sugar if you are using Meyer 
syrup, also known as "simple syrup". Dissolving the sugar in  lemons which are 
hot water effectively disperses the sugar in the lemonade,  naturally sweeter than 
instead of having the sugar sink to the bottom. standard lemons.)
In a small saucepan heat the sugar and water until the sugar 
is dissolved completely. While the sugar is dissolving, use a 
juicer to extract the juice from 4 to 6 lemons, enough for one 
cup of juice. Add the juice and the sugar water to a pitcher. 
Add around 4 cups of cold water, more or less to the desired 
strength. Refrigerate 30 to 40 minutes. Serve with ice, sliced 
lemons. 
 Ingredients
1 honey melon
1 melon cantaloupe
1 water melon
50 g coconut flakes
2 limes
1 bunch of peppermint

5 bananas Chiquita
2 teaspoons sugar

Cut the honey melon and the melon cantaloupe in a half and take de=seed them.
Cut out small balls with a special cutter. Cut the water melon in half in a zigzag
style. Roast coconut flakes until golden. Grate the skin off a lime. Cut it in half
and squeeze out all the juice. Cut the other lime in slices with its skin. Peel the
bananas and slice them. Pick the leaves off the stalks of peppermint.
Mix the lime juice with sugar. Mix the melon balls with banana slices,
peppermint, grated lime skin and lime juice. Marinate 10 minutes in a cool place.
Serve the salad in a half of scooped up water melon, sprinkled with roasted
coconut flakes.
 Ingredients:
- 2joranges
-1nsmallgonion
- 2 spoons extra
- virginjoliveloil
- parsley
- salt
- pepper

Peel the oranges. Cut them transversally into round slices.

Lay them down with care on a plate. Mince the parsley and
the onion. Beat slightly in a bowl the oil, the salt and the
pepper. Add the onion and the parsley. Mix them. Put the
sauce on the oranges. Leave the salad to stand for about 30
minutes in the cold. Serve the salad.
 INGREDIENTS :
- 5 glasses of poultry
broth
- 1 lemon
- 4 slices of lemon
- 1 spoon of flour
- sugar
Scour lemon in hot water and dry. Grate rind of - salt
lemon, and next boil the fruit with broth.
- white pepper
Spread the flour with small amount of cold water,
pour into soup and boil 3 minutes. Add squeezed
lemon juice, season with salt, sugar and pepper.
Into each one serving add lemon slice.
Serve with boiled egg or toasts.
 GINGER
Ingredients:
• 1 teaspoon olive 
oil 
• 6 egg whites, 
whipped 
• 1 Tablespoon 
water 
• 1 teaspoon salt 
Heat oil over high heat in a skillet with a
rounded bottom and sloping sides. In a • 1/2 teaspoon 
mixing bowl, whip egg whites, water, salt, black  pepper 
and black pepper together, using a fork.
• Fillings below 
Pour egg mixture into skillet and add
(ginger)
ginger. Cook over moderately high heat
until the bottom is set.
 Ingredients:
1 egg
1 tablespoon honey
140 g powder sugar
a pinch of groung cinnamon
140 g plain flour ground
ginger

Sieve the flour and fold in the ground ginger. The ground ginger can be replaced by
candied one, but in that case we whisk it with the egg and the sugar. Whisk the egg
and the sugar until it forms soft peaks, then fold in the flour and the ground ginger.
Put the mixture onto the pastry board sprinkled with flour when necessary. Roll out
thinly, and then cut out various shapes. Grease the baking tray and put the ginger
cakes on it. Store the baking trays with ginger cakes in a cool room and let them
rest till the next day. The next day bake them slowly in a preheated oven until
golden brown.
 Ingredients:
- 200gr flour
- 50gr corn starch
- 150gr butter
- 90gr brown sugar
- 80gr honey
- 2 teaspoons ginger
powder

Whisk butter until creamy with sugar, - 2 egg yolks.

then add honey, flour mixed with corn
starch and ginger and egg yolks.
Place the dough in a biscuit maker or
in a pastry bag and form biscuits on
to a greased baking sheet and bake
at 180°C for about 10 minutes (less if
biscuits are smaller).
 INGREDIENTS:
- 95 decagramme of
strawberry
- 10 decagramme of
ginger root
- 1 kilogramme of
jellying sugar

Washed strawberry halve. Washed and peeled

ginger slice, and mix with strawberry and
sugar. Still mixing boil 4 minutes. Fill jar
with hot jam, and put upside down(closed) for
10 minutes.
Next invert and leave for complete cooling
down.
 ALIOLI
Ingredients:
 
2 or 3 fresh garlic 
cloves, peeled and 
chopped. A large pinch 
of coarse sea or Kosher 
salt
Place garlic and salt in a food processor fitted with a metal  1 egg yolk, at room 
temperature
blade, or in a blender. Pulse for 2 seconds. Add the egg 
Juice of half a lemon
yolk and lemon juice, and pulse on and off until blended.  2/3 cup pure olive oil 
Turn on and begin adding the olive oil (pure first, then  (not extra virgin)
extra virgin) in a thin stream. If it becomes too thick, thin it  1/3 cup extra virgin olive 
out with some room-temperature water and continue  oil
adding oil until you've used it all. Finish with pepper and (if  Freshly ground black 
necessary) a bit more salt.  pepper

The reason for using 2/3 pure olive oil is to keep the 
flavour of the oil from becoming overpowering. This is a 
perfect example of how by using a fully-flavoured extra 
virgin oil you can use much less, thereby saving money 
and getting better flavour. 
 Ingredients:

24 large green olives,

24 peeled almonds,
12 rashers of bacon,
8 slices Edam,
1 teaspoon ground thyme,
8 leaves of lettuce

Wash the olives, let them drip off; stone them with a Morella cherry stoner. Put
an almond into each olive. Cut every rasher of the bacon in two halves
lengthwise. Place them next to one another on the counter.
Cut every slice of cheese in three parts length wise. Put them on top of the
bacon. Sprinkle the cheese with the thyme lightly. Put the olives on the top and
wrap them up.
Put a kitchen foil on the grid in the oven or put baking paper on a baking tray.
Place the wraps on it, loose ends on the sheet. Leave it for 6 minutes in a
preheated oven at 240 °C. Wash the lettuce, dry the leaves, and lay them on a
serving dish. Place the olives on top of them. Serve immediately.
 INGREDIENTS:
- 40 decagramme
of penne pasta
- 2 paprika (one
red, one yellow)
- spoon of cut
parsley
- 20-24 green
olives without
stones
- 1-2 cloves of
garlic
On two spoons of oil fry clove of garlic,
- 4 spoons of oil
peperoncino and sliced paprika. Into a vase
pour rest of oil, drop halved olives, parsley - 1-2 peperoncino
and fried paprika (without garlic and - salt
peperoncino). Mix with pasta boiled al
dente and instantly serve.
CABBAGE SALAD
Ingredients:
- 2 oranges
- Walnuts
- 1 garlic clove
- Cabbage

 - Paprika
- Cumin
- Olive oil

1. Wash and cut the cabbage. Peel the - Salt

oranges and cut them into pieces. Chop up
some walnuts.
2. Dressing is made by chopping the garlic
first with salt and a bit of cumin grains. Add
two spoons of olive oil and one of paprika.
Mix all the ingredients and add the dressing.
Move before serving.
 Ingredients
For the roast:
800g roast pork meat on a
bone,
caraway,
salt,
25g plain flour

For cabbage:
Clean the roast meat, cut off the bones, season and add caraway. Put the 500g sauerkraut in brine,
bones into the roasting pan with the meat on top. Put the roasting pan into a hot caraway,
oven. Roast until well done basting it constantly. Fold the flour in the gravy, salt,
60g drippings,
sauté it until golden brown. Pour some water in. Cook it thoroughly, and then
1 onion,
strain the gravy. Slice the meat ready to serve. sugar,
Chop the sauerkraut finely. Stir fry a half of the onion in a half of the 1 teaspoon plain flour
drippings. Add the sauerkraut and steam it until soft, then prepare roux. Stir fry
the other half of the onion in the rest of the drippings and flour it. Thicken the For bread dumplings:
a pinch of salt,
cabbage with the roux, and then flavour it with sugar, salt and crushed caraway.
1 egg yolk,
Pour the gravy on the slices of meat and serve with sauerkraut and bread 2 - 3 dl water,
dumpling. 1 packet baking powder,
How to prepare a bread dumpling: Fold the flour, salt, baking powder, yolk 2 bread rolls,
and water together. Knead until smooth. Dice the bread rolls, and then fold 500 g plain flour
them into the dough. Make two rolls from the dough and put them into boiling
salted water. Simmer for 20 minutes (l0 minutes each side). Slice them with a
thread or a knife. Put the slices into a serving dish (platter) and cover it with a
folded dishcloth to prevent them from getting cold and to take away excess
dampness.
 INGREDIENTS:
- 1 kilogramme of
sauerkraut
- 2 sliced onions
2 bay laurels
- 20 decagramme of
dried Californian plums
without stones
- few seeds of allspice
Fresh sauerkraut shred before boiling.
- sugar and salt
All components drop into a big saucepan, add
glass of water and braise under cover, until
the sauerkraut is soft. Sometimes stir, if
needed, add some water. Season with salt and
sugar.
ESCALLOPE PINEAPPLE
Ingredients:
•1 1/2 cups sugar
•1/2 pound butter
•2 eggs
•1/2 cup milk
•5 slices bread, 
cubed
•2 1/4 cups 
pineapple chunks in 
juice
Cream sugar and butter. Add eggs, milk, 
bread cubes and pineapple chunks with 
juice.  Toss together. Bake one hour at 350F 
in one large oblong flat pan or two small 
square ones. 
Can be doubled easily. May be served with 
ham or as a dessert. 
 Ingredients:
1 pineapple,
100 ml white rum,
200 g almonds,
200 g sugar,
1 tablespoon lemon juice,
a pinch of cinnamon,
1 egg white,
120 g sugar,
raspberries for decoration

Peel the pineapple, remove the rough centre, slice it and drizzle it with rum. Roast
the almonds. Caramelise sugar with a teaspoon of lemon juice and cinnamon until
golden brown. Fold in the almonds. Lay it out on a greased baking tray and leave it to
cool down. Put the caramel into a plastic bag and cash it with a rolling pin.
Preheat the oven at 150 °C. Whisk the egg white with lemon juice. Gradually add the
sugar and fold in almonds with caramel. Whisk until the mixture forms soft peaks.
Put the slices of pineapple on the baking tray; scoop the mixture on the top of each
slice. Bake it for about 20 minutes until golden brown. Decorate with almonds and
raspberries.
 INGREDIENTS :
- 1 pineapple

Peel pineapple, leave only “plume”.

Cut “eyes” from the flesh. All pineapple
stick on a skewer, and roast until it’s soft
and drip with a juice. Slice and serve hot.
 Ingredients:

6 bread rolls,
6 dl milk,
1 packet vanilla sugar,
110 g powder sugar,
pinch of salt,
2 eggs,
50 g melted butter,
500 g peeled and deseeded
apples,
1 teaspoon cinnamon

Slice yesterday’s bred rolls, soak in warm milk and squeeze the excess
milk out. Fold in vanilla and powder sugar, eggs and melted butter.
Stir well. Grate the peeled and deseeded apples, dust them with
cinnamon and powder sugar. Grease an ovenproof dish and dust it
with breadcrumbs. Lay it with a half of prepared bread rolls, cover
with the apples and top it all up with the other half of bread rolls. Pour
melted butter over the top and bake in a preheated oven. Dust the
finished charlotte with powder sugar and serve.
 PAELLA
Ingredients:
• 600 grams rice (short 
grain) 
• Half a chicken in 
pieces 
•2 artichokes 
• 2 medium-sized red 
peppers 
• 2 mature tomatoes 
• Black pepper
Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 • Garlic 
glasses of water, and bring to the boil. Leave simmering for half an hour.
• Parsley 
Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then
• A strand of saffron 
add the rice, stir for a minute and then add the chicken, chicken stock (there should
be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, • Olive oil (one glass, 
parsley, thyme, rosemary, the saffrón strands (grind them first. about 1/4 litre) 
Once all the ingredients are in the paella pan, turn the heat up to maximum and boil •1/2 lemon 
for about 10 minutes. Then lower the heat and leave to simmer for another 10
• A sprig eacho of 
minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and
leave to stand for five minutes. If possible cover while it is standing rosemary and thyme 
• Salt
 INGREDIENTS :
- 1 cabbage
- 1 kilogramme of
mince
- 4 bags of rice
- 2 eggs
- 3 cloves of garlic
- salt
Washed and minced sauerkraut boil with allspice
and bay laurels. Washed meet and mushrooms fry - pepper
on lard, cut and braise. Cut into cube bacon after
frying add to cut sausage, and fry a bit more.
When meet is soft, add it to bacon and sausage.
All of that mix with boiled sauerkraut. Add
mustard, tomato purée, salt, pepper and paprika.
Braise on small fire, without covering pot. At the
end add half of glass of wine. Prepare few days
before serving.
 INGREDIENTS
1 kg potatoes,
2 eggs,
3 heaped tablespoons plain
flour,
1 tablespoon salt,
1 tablespoon marjoram,
5 cloves of garlic (can be
less),
oil for frying

Peel the potatoes and grate them finely. Fold in the eggs, salt, all the 
seasoning, flour and crushed garlic. Mix it well. Dough should be 
easily spread able. Scoop some of the dough onto a hot greased 
frying pan and spread evenly. As soon as the potato pancake 
changes its colour, flip it over and fry the other side.  If you like your 
potato pancakes crisp, fry them quickly on high heat in a thicker layer 
of oil. To reduce the excess oil, put the finished potato pancake on a 
paper towel. 
 GAZPACHO ANDALUZ
Ingredients
- 1 Kilo tomatoes 
(preferable plum 
tomatoes) 
- 1/2 small onion (60 
grams) 
- 1 small green pepper 
- 1 small cucumber (the 
small chubby Spanish 
type) 

Put the tomatoes, onion, pepper, cucumber, vinager, oil and  - 1 small cup of olive oil
bread into a liquidizer. If you want to dilute it, add a glass of  - 2 desert spoons of 
water. Tip: if you want to go for a tangy garlic taste, add a small  vinager 
amount of fresh garlic to the mixture before liquidizing.
- 200 grams of bread 
Put the mixture into a bowl, add salt and pepper and leave the  from the day before, 
gazpacho to chill for at least an hour. If you want to eat it straight  soaked in water 
away, you can put some ice cubes in to cool it down. Gazpacho 
is a Summer dish which is meant to hydrate and cool down your 
body. Serve the gazpacho en soup bowls, with the portions of 
diced tomatoes, pepper, cucumber, onion, croutons etc on the 
table, so that everyone can add them to their bowl as they prefer. 
 INGREDIENTS :
- 1 cabbage
- 1 kilogramme of
mince
- 4 bags of rice
- 2 eggs
- 3 cloves of garlic
- salt
Cut out cabbage-stump, and boil cabbage in gently - pepper
salted water. Boil rice 5 minutes, mix it with meat,
add crushed garlic, and eggs, then season until
stuffing has good flavour. Lay cabbage on the
ovenproof dish, and put on it stuffing.
Bake 1-1,5h.
 Ingredients:

The dough:
1 pack of hardened fat,
450 g plain flour,
1 glass of water (2 dl),
tablespoon of drippings,
1 egg,
a pinch of salt

The filling:
apples,
cinnamon,
chopped walnuts,

sugar

Using all ingredients make dough on a rolling board. Roll the dough out thinly and spread
thin roux over it (a table spoon of drippings and some plain flour). Roll the lot into a roll and
spilt it into four pieces. Roll each piece out thinly and lay it with sliced apples, cinnamon,
chopped walnuts and sugar. Roll it all together and bake until golden. Powder the finished
strudel with powder sugar.
 GRILLED SARDINES
Ingredients:

- 12 sardines 
(serves 4)
 - salt

1. Remove the scales from the sardines and season with 
salt (you don’t need to remove the heads or guts)
2. Heat a griddle pan and place the sardines on it when 
hot 
3. The sardines will need about 2 mins on each side 
4. Serve with a chunk of white bread
 INGREDIENTS :
- 50 decagramme of
pork loin without
bone
- 1,5 spoon of flour
- 1-2 eggs
- 1
/4 glass of crumbs
- salt
- pepper
Wash, slice and hit with meat tenderizer pork
loin. Mix flour with pepper, and put them to a
plate. Sprinkle chop with salt, put to the plate,
next soak in crushed eggs, and crumb, then fry
both sides.