Spain Erasmus+ Masterchef Junior Contest

Here you have the video about the Masterchef Junior Contest we did in our school with the families and children. We hope you enjoy it!

Latvia - cheesecake (biezpienkūka)

 Ingredients:

• 500 g cottage cheese 
• 3 packets of biscuits  
• 0,2 l sweet cream 
• 100 g marmalade 
• 100 graisins 
• 50g apricots 
• glass of sugar 
• lemon zest 
• vanilla sugar

 Preparation:

Mix cottage cheese. Whipped cream. Marmalade and apricots, cut into small pieces.
Mix everything together, add sugar to taste and vanilla sugar.
Place the biscuits 3x3 4-5 rounds. Between the layers put the prepared cream.

Spain: "Dorada a la sal" (Salted gilt-head bream)

Spain: “DORADA A LA SAL” 

(Salted gilt-head bream)

Ingredients:

-          2 Gilt-head bream (fish)

-          2 kg course salt

-          0´5 kg normal salt

-          1/3 glass of water

-          1 Lemon

Elaboration:

1. Mix the course and normal salt in a container with the water.
2. Get the fish ready: clean it and put the lemon’s slices inside.
3. Through the half of the salt in a baking sheet, put the gilt-head breams on and cover them with more salt.
4. Cook it on the oven from 30 to 40 minutes.
5. Take the baking sheet away, put all the salt out the fish and serve it with some boiled or smash potato or vegetables.

Spain: Tosta Catalana (Catalan Toast)

Spain: “TOSTA CATALANA” (Catalan toast)

 Ingredients:

-          Slices of bread

-          Tomate

-          Garlic

-          Oil

-          Salt

-          Cumin

-          Cured Ham

Elaboration:

1. Prepare the sauce: grate the tomatoes, chop the garlic in tiny pieces, and season the mix with a bit of cumin, salt and oil.
2. Toast the slices of bread.
3. Flip the ham in a frying pan, just for a couple of seconds. 
4. Put the sauce on the toasted bread and the ham.

Cooking Workshops

POLAND: Celery Chips

Ingredients:

1 celery

olive oil

salt, pepper

favourite spices

Preparation:

   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:

 Ingredients:

garlic

yoghurt

dill leaves

Preparation:

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

 

 

 

 

 

“Quick Salad”

Ingredients:

5 eggs hard boiled

canned green pea

5 pickled cucumbers

yoghurt

 1 spoon of mayonnaise 

salt, pepper

Preparation:

   Cut eggs and cucumbers into small cubes. Add pea , yoghurt , mayonnaise and spices. Stir all the ingredients carefully. The salad is ready.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cyprus: Sweet flags - Pudding rice - Rizogalo

Rice pudding – Rizogalo

Ingredients

1/3 glass rice

1 glass water

3 glasses milk

4 tablespoons blossom water

1 vanilla

2 tablespoons corn flour

3 – 4 tablespoons sugar

Cinnamon

For decoration

20 strawberries

1 pomegranate

1 package coconut 

4 banana 

Preparation 

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

Ingredients

4 Red peppers

1 package Corn

3 small Onions

3 Beetroots

1 big Cauliflower

15 Small tomatoes

3 Carrots

Parsley

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.

Salad

Village salad – Salata choriatiki

Ingredients

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

Preparation

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

Ingredients

White and whole-wheat bread

Turkey slices

Cheese slices

Olives

Cucumbers

Carrots

Lettuce

Tomatoes

Peppers

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