domingo, 15 de marzo de 2015

Cooking Workshops

POLAND: Celery Chips


1 celery

olive oil

salt, pepper

favourite spices


   Peel a celery and cut it into the chips shape. Spread olive oil over them and add spices. Chips prepared this way should be put on a cookie sheet, covered with bakery paper. Bake them in the oven in 180° for 25-30 min.
Serve it with yoghurt and garlic dip :

Garlic dip:




dill leaves


 Add squeezed garlic and dill leaves to yoghurt . Stir all the ingredients carefully.

“Quick Salad”
5 eggs hard boiled
canned green pea
5 pickled cucumbers
 1 spoon of mayonnaise 
salt, pepper
   Cut eggs and cucumbers into small cubes. Add pea , yoghurt , mayonnaise and spices. Stir all the ingredients carefully. The salad is ready.



miércoles, 11 de marzo de 2015

Cyprus: Sweet flags - Pudding rice - Rizogalo

Rice pudding – Rizogalo

1/3 glass rice
1 glass water
3 glasses milk
4 tablespoons blossom water
1 vanilla
2 tablespoons corn flour
3 – 4 tablespoons sugar

For decoration
20 strawberries
1 pomegranate
1 package coconut 
4 banana 


Boil the water and add the rice.  Cover and simmer,  stirring occasionally. When it is nearly cooked, pour in 2 ½ glasses milk, add the sugar and the corn flour, dissolved in the remaining ½ glass milk. Stir constantly until thickened. Remove from heat and stir in, the blossom water. Serve ryzogalo into individual small bowls or in a big bowl. Leave it to cool and then chill. Before serving sprinkle with cinnamon (Sandri Lisandrou recipe - Cooking for friends).  Instead of cinnamon we decorated rizogalo with fruits and coconut to create the flag of Romania and Slovenia.

Cyprus: Vegetable flags and village salad

Vegetable flags

4 Red peppers
1 package Corn
3 small Onions
3 Beetroots
1 big Cauliflower
15 Small tomatoes
3 Carrots

Cut the vegetables into slices (beetroots, onions)
Cut the vegetables into stripes (red peppers)
Cut the vegetables into small pieces (cauliflower)
For the carrots use a grater
Combine the correct vegetables/colours in order to create Cyprus, Spain, Poland and Latvia flags. Afterwards, mix some of these vegetables (tomatoes, onions, peppers, parsley) in a big bowl, add cabbage, coriander, celery, lettuce, olives, green peppers and feta cheese to have a salad.

Village salad – Salata choriatiki
2 glasses cabbage, finely sliced
2 glasses lettuce, shredded
1 ¼ glasses rocket, finely chopped
1 ¼ glasses coriander, finely chopped
1 ½ glasses celery heart, finely sliced
½ glass spring onions, finely chopped
4 (350g) cucumbers, sliced
4-5 (400g) small and firm tomatoes, sliced or cut into pieces
2 (200g) large green peppers, deseeded and finely sliced into rings
1 glass green crushed olives, rinsed and drained
5-6 tablespoons capers, drained
¾ -  4/5 glass fetta cheese, cubed
 For the dressing
4/5 glass olive oil
5 tablespoons lemon juice
1 tablespoon salt
Place the cabbage, lettuce, rocket, celery, coriander and onions in a big salad bowl and toss. Spread over the green peppers and garnish the salad with the cucumbers, tomatoes, olives, capers and feta cheese. Prepare the dressing 15 – 20 minutes before serving. Mix the salt, lemon juice and olive oil in a small bowl stirring occasionally so that the salt dissolves. Just before serving pour the dressing over the salad (Sandry Lisandrou recipe - Cooking for friends). 

Cyprus: Funny and healthy sandwiches / Healthy breakfast

White and whole-wheat bread
Turkey slices
Cheese slices

Take a slice of bread and choose from the ingredients whatever you like.  Use  your imagination and create a funny, healthy sandwich!

Cyprus: Yoghurt with fruits and honey

Yoghurt with fruits and honey – snack
Strained Yoghurt

Cut the fruits into small pieces, add yoghurt and honey. 

domingo, 1 de marzo de 2015

Latvia - ABC salad (Burtu salāti)


  • 500g pasta with ABC 
  • 250g sausage
  • 200g radishes
  • 2 tomatos
  • 500g corn
  • small peace leek
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Parsley


Cook  pasta according to package directions. Drain pasta and allow to cool.
Cut into small pieces sausage, radishes, tomatos, leek and parsley.
In a large bowl add all ingredients and mix togeather.