FIT FOR EUROPE - FIT FOR LIFE

Pizza Time

2012-01-30T21:56:00.000+01:00

2A and 2B Morante Primary school DD Mira 2 Italy

2012-01-29T16:28:00.002+01:00

1A 1B Goldoni Primary School ITALY

2012-01-28T17:27:00.003+01:00

January Recipe from Germany

2012-01-24T20:51:00.002+01:00

Some impressions of winter time

Roscón de reyes - KING CAKE

2012-01-07T01:27:00.000+01:00

”Roscón de Reyes” consumption takes place on January 6th, the day of the Adoration of the Three Wise Kings, and on which traditionally Christmas gifts are exchanged. It consists of a large doughnut in the form of wheel, decorated with little pieces of frosted fruits. The tradition is that the cake must contain some type of surprise or gift hidden in the doughnut. .

galette des rois

2012-01-03T20:42:00.002+01:00

Thought you might like this one too - although it is French I use it with my class to teach them about French traditions. We also sometimes make the cake. Please tell us what you do in your countries for New Year.

http://www.youtube.com/watch?v=UDLO3deLQKM Bon appetit!

Happy New Year to you all!

Sarah xx

Happy New Year and the three Wise Men.

2012-01-01T17:32:00.001+01:00

Just a break in our way of recipes to wish you A HEALTHY AND FELIZ AÑO NUEVO 2012

We would like to tell you about how we celebrate The Three Wise Men Day.

On 5 January we celebrate the end of Christmas with a great party where everybody gives and receives presents. We celebrate the arrival of the Three Wise Men - Melchior, Caspar and Balthazar - to the city where Jesus was born. In the same way that the Three Wise Men gave gifts to baby Christ, they share out presents amongst children around Spain. In fact; they are more popular than Santa Claus.

But because we are on holidays at school when they normally come around us, they visited our school before Christmas Holidays, children give them their letter with their wishes and the Wise Men gave them some sweets and stayed with us some hours.

Our parents associatiation organized the event.

November recipe from France

2011-12-22T23:17:00.003+01:00

October recipe from France

2011-12-22T23:12:00.003+01:00

2011-12-20T22:45:00.002+01:00

These Christmas cards were drawn by a mother of our School Parents Association "El Guindo", specially for all the people who  collaborate in our Comenius project.Thank you Ana Gema.

Germany's December addition

2011-12-17T10:53:00.007+01:00

Traditionally in December the families are making Christmas bisquits. The simplest ones are the butter bisquits. Mothers prepare the dough and children like to cut out with spezial Christmas cutters.

Here are two cutters for gingerbred

The wooden forms are for "Springerle" buisqits with aniseed on the back.

Something spezial is also "Linzer Torte", which people can make in advance for Christmas.

Merry Christmas!

2011-12-14T20:53:00.000+01:00

Here are some of Year 3's healthy fruit and vegetable sculptures.

From Year 3 Adel Primary School

December Recipe from Leeds UK

2011-12-14T12:45:00.000+01:00

Pomanders were used in Tudor times in England to make the houses smell nice at Christmas

Start with an orange

Press some cloves into the skin of the orange

The children in Year 3 were dressed as Tudors for their Tudor day in the time of Queen Elizabeth I in 1585

Tie a bright coloured ribbon round the orange

And there you have your pomanders!

Dry them in a warm place and hang them on your Christmas tree.

Germany December Pancakes and apple sauce

2011-12-08T21:27:00.004+01:00

Class 1e/2e from Reichenbach

Germany's recipe of December

2011-12-08T20:19:00.002+01:00

In our region are many apple orchards. After picking the best apples were stored in special buildings. Farmers and families often make apple juice and the ones with bad patches were cut out and made apple sauce from.
So class 1b from Nollen school liked to prepare apple sauce.

November Recipe from England

2011-12-02T17:22:00.000+01:00

November recipe from Iceland

2011-11-30T18:41:00.019+01:00

Oatmeal coconut cookies

Ingredients:

350 grams butter, room temperature

100 grams sugar

200 grams brown sugar

2 eggs

1 ½ tsp vanilla essence

200 grams wheat flour

200 grams oatmeal

200 grams shredded coconut

½ tsp salt

1 tsp baking soda

½ tsp cinnamon powder

150-200 grams flavoring of your choice, e.g. raisins, dried cranberries, chocolate drops, nuts or dried apricots.

Preparation:
1. Preheat the oven to180°C
2. Whip the butter in a mixer until it is light and fluffy.
3. Add the sugar and whip for a while.
4. Add the eggs and whip further for 2 minutes.
5. Add the vanilla essence.
6. Mix together the flour, baking soda, cinnamon and salt and add gently to the egg/sugar mixture using a wooden spoon.
7. Add oatmeal and shredded coconut, mixing everything together.
8. Add you flavoring of choice.
9. Line a baking tray with baking paper and put a tbsp of dough for each cake. Have a fair amount of space between the cookies as they tend to run a bit.
10. Bake for 10-12 minutes or until the cookies are golden on the bottom.
11. Let the cookies cool for at least 20 minutes before eating them.

Bon appetit :)

October recipe from Iceland

2011-11-30T17:11:00.022+01:00

Healthy bread rolls

Ingredients:

700 grams wheat flour

50 grams mixed seeds (sunflower seeds, sesame seeds)

1 dl shredded coconut (fine)

2 tsp baking powder

1 tbsp salt

1 tbsp honey

100 grams carrots, shredded

2 dl buttermilk (or Greek yoghurt)

2 dl water, 37°C

Preparation:

1. Preheat the oven to 200°C
2. Mix the dry materials together in a bowl.
3. Shred the carrots and add them to the bowl.
4. Pour in the liquid and mix carefully together.
5. The dough now has to rest for about 15 minutes.
6. Make round rolls and but on a baking tray lined with baking paper.
7. Bake for about 25-30 minutes or until the buns are golden.

Enjoy :)

Dall'Italia il dolce di San Martino / From Italy "San Martino " cake

2011-11-28T20:45:00.004+01:00

San Martino

cake

Tipico dolce veneziano

Typical Venetian cake

Ingredients:

For the pastry:

• 250 g flour 00

• 125 g butter

• 2 egg yolks

• 100 g sugar

• 1 tsp baking powder

• salt

Lentil Stew a winter meal

2011-11-28T19:18:00.000+01:00

November Recipe Germany Lentil stew

2011-11-28T16:01:00.002+01:00

ACEITUNAS SAJADAS-SCORING OLIVES- SPAIN

2011-11-23T23:31:00.010+01:00

Before cooking our Spanish recipe for Christmas we have prepared scoring olives with our pupils, a typical andalusian "tapa".

We were recollecting the olives in our school garden, we have olives trees. After about two weeks the children prepared them, you can see in the photos how they are prepared.

Ingredients:

Ripe olive
Fennel
Thyme
Oregano
Garlic
Carrots
Peppers
Vinager

Instructions:

Collect the ripe olives (when they are turning black) and score twice. Prepare the brine (to the point that a raw egg float in it) and leave the olives in the brine until they lose their bitterness. Roughly 15 days.
Crush the garlic, cut the pepper and the carrots and add the oregano, thyme and fennel.
Throw away the brine and replace it with unsalted water and mix all the ingredients addding the vinegar.
Leave it for a long time (roughly a week) so that the olives absorb the flavour of the sauce.

They are eaten as appetisers, in salads or as "tapas".

Aceitunas sajadas

Ingredientes

*Aceitunas maduras.

*Hinojos

*Tomillo

*Orégano

*Ajos

*Zanahorias

*Pimientos

*Vinagre

Elaboración

Se recogen las aceitunas maduras (cuando van tomando el color negro) y se les realiza dos cortes. Se prepara la salmuera (estará en su punto cuando un huevo crudo flote en la disolución) y se dejan las aceitunas en la salmuera hasta que pierdan el amargor, aproximadamente unos 15 días.
Se trituran/machacan los ajos, se corta el pimiento y la zanahoria y se añade el orégano, el tomillo, el hinojo.
Se tira la salmuera y se sustituye por agua no salada y se mezcla con los ingredientes, añadiendo el vinagre.
Se deja el tiempo suficiente (aproximadamente una semana) para que las aceitunas vayan tomando el sabor del aliño.

Se consumen como aperitivos, en ensaladas o “tapas”.

Now our SCORING OLIVES are ready for eating. Children brought some home to share with their families.

"Carne membrillo" A recipe from Spain. November

2011-11-13T19:49:00.000+01:00

Dulce de membrillo o Carne de membrillo (Se llama así en muchos sitios de Andalucía)

Ingredientes:

Membrillos
Azúcar

Preparación:

Se ponen a cocer los membrillos en una olla cubiertos de agua durante una media hora. Cuando se han enfriado un poco, se pelan y se les quita el corazón, se va sacando la carne del membrillo.

Se pesa el membrillo cocido y se pasa por el “chino” o pasapurés; a continuación se pesa la carne de membrillo y se mezcla bien con la misma cantidad de azúcar. Se pone al fuego en una olla , y ya sólo se necesita un poquito de paciencia porque hay que mover con una cuchara de palo o “caña”; una vez que comienza a hervir se continúa alrededor de media hora a fuego medio, hasta que pierde toda la humedad y tiene la consistencia adecuada. Se pone en moldes y se deja enfriar.

Queda genial servido con algún queso, una lonchita de queso y otra de carne de membrillo es un bocado irresistible.

(Hemor recogido los membrillos en el huerto de nuestro colegio y lo hemos preparado entre todos)

Gracias Carmen por ayudarnos a preparar esta rica receta.

Spanish Recipe "Carne membrillo" on PhotoPeach

Quince Jelly

Ingredients

Quince Fruit

Sugar

Directions

Boil the quince fruit in a covered pot for half an hour. When they have cooled, peal off the skin and take out the core leaving only the flesh of the fruit.

Mash the cooked quince fruit with a “chino” or a potato masher; weigh the fruit and mix with the same quantity of sugar. Put the mixture in a pot back onto the stovetop, and with a little patience continuously stir with a wooden spoon until it begins to boil. Then simmer on medium heat for about half an hour until all the moisture is gone and it has the consistency of jelly. Put in a mold/tin and let it cool.

The finished quince jelly goes great served with cheese. A slice of cheese and quince jelly makes for an irresistible sandwich.

Spain`s Recipe OCTOBER.

2011-11-09T17:14:00.001+01:00

Garlic Soup with Grapes

Ingredients:

200 grams blanched almonds.
white bread, crust removed 300 g.
4 cloves of garlic.
1 litre of cold water.
200 ml of olive oil.
50 ml vinegar.
salt.
water.
250 muscatel grapes.

BREAD-Pan ALMONDS- ALMENDRAS

SALT- Sal OIL-Aceite WATER-Agua VINEGAR-Vinagre

Preparation:

1.      Soak the bread in a little water, then squeeze dry.

2.      Blend the almonds, the peeled  garlic and soaked bread
in a mixer,then slowly blend in the oil, followed by 1 litre of
water.

(in order to remove the skin of the almonds, scald them in

boiling water).

Traditional preparation: Place the almonds in the mortar together with the garlic cloves and a dash of salt, and mash well. Next, add the olive oil as you slowly grind and stir without pausing, until everything is well mixed and forms a white paste.

3. Season with salt and a little vinegar 

(Be careful that the ingredients do not separate)

4. Serve cold, garnished with seeded or seedless grapes.

(Cool water is added when served).

GLOVES-Ajos / GRAPES UVAS MOSCATEL

Ajoblanco de Malaga

Ingredientes:

200 gr. de almendra sin tostar

 4 dientes de ajo 

1 litro de agua fresca 

300 gr. de miga de pan 

200 ml. de aceite de oliva virgen extra 

50 ml. de vinagre de vino blanco,

 una pizca de sal.

Preparación:

- Primero debemos poner a remojo el pan si está duro. Cuando esté blando, le quitamos la corteza y lo reservamos. 

- Escaldamos las almendras y las pelamos.

- Colocar en un vaso de batidora las almendras bien peladas y batirlas con los dos dientes de ajo y un poco de agua fría que tendremos en la nevera. Batimos bien, le añadimos la miga de pan, el aceite y el vinagre y seguimos batiendo. Finalmente acabamos de poner el agua necesaria, rectificamos de sal y dejamos enfriar en la nevera.

La forma tradicional de elaboración del ajoblanco se hace majando en un mortero los ajos y las almendras con un poco de sal. Luego añadir el pan remojado y hacer una pasta a la que le vamos añadiendo el aceite para que ligue. Se le añade entonces el vinagre y finalmente el agua bien fresca.

a receipe from Italy

2011-10-29T11:43:00.004+02:00

October Recipe Leeds

2011-10-25T21:20:00.006+02:00

We used carrots in our autumn soup

Enjoy our healthy recipe!

Germany's recipe of September

2011-10-20T07:58:00.003+02:00

Our classes 3e/4e cooked PAN-FRIED VEGETABLES

Success: The pupils were enthusiastic to prepare the pan-fried vegetables ... but to eat so many vegetables they couldn't imagine.

After trying they really liked it and many of them came to have a second, third, even a 4th and 5th helping!!!

Germany's recipe of OCTOBER

2011-10-14T11:16:00.009+02:00

Class 2e cooked CREAM OF PUMPKIN SOUP.

This is a traditionel soup in automn in our region. You can order it in the restaurants and many variations of the recipe exist in the families here.

Let's begin! - Now all coordinators are administrators ;-)

2011-10-13T20:45:00.000+02:00

2011-10-09T09:27:00.001+02:00

here I am ready to start ;)

2011-10-08T20:17:00.001+02:00

Hello everybody

here is the new blog for our recipes - thanks Angelika! We need to post our first recipes in October with photos.

Here is your brand-new blog. Please contribute!

2011-10-08T19:25:00.001+02:00