Recipebook
A book to make a typical dinner out of the following countries:
- Northern-Ireland
- Italy
- Poland
- France
- The Netherlands
An Irish menu
Starter
Leek & potato soup
Main course
Sausages and champ
Dessert
Apple crumble
Leek & potato soup
You will need:
3 leeks
1 onion
1 large potato cut into cubes
1 point (568) chichen stock
1 pint (568 ml) milk
salt & pepper
What to do:
1. clean and cut the leeks and the onions
2. sweat them together in a small amount of water
3. add 1 pint of chicken stock
4. add the cubed potato and cook until soft
5. add a pint of milk
6. season to taste
7.
blend the soup until smooth
Sausages and champ
You will need
3 lbs/1/2 kg of potatoes
· one dozen (12) scallions/spring onions
· ½ cup of milk
· salt & pepper to taste
· large knob of butter
· Two sausages per person
What to do:
1. wash and peel the potatoes. Boil them until fully cooked and mash them
Meanwhile fry the scallions and chop them into small pieces
2. Meanwile fry the sausages slowly
3. wash and clean the scallions and chop them into small pieces
4. mix the scallions well into the mash, adding the milk as you go along
5. season the champ with salt and pepper to taste.
6. place into a serving dish and hollow out the centre to make a small well
7. add a knob of butter to the well and serve with the sausages
Apple crumble
You will need:
· 6-8 large cooking apples
· 500 g plain flour
· 250 g margarine
· sugar to taste
· an ovenproof baking dish
What to do:
1. mix the margarine and the flour together until they form breadcrumbs
2. cook the apple until soft
3. pour off the excess water
4. line the baking dish with the apples and add sugar to each laye
5. pour the breadcrumb mixture over the apples to form an even layer
6. bake the apple crumble in the oven at 200°C until it is golden brown
7. serve the apple crumble with fresh cream or custard.
Antipasto
First course:
Egg noodles with meat sauce
Second course:
Mixed grill with mixed vegetables
Antipasto
The typical Italian starter is made up of olives, ham, salami, small ricottas (white unsalted cheese), small mozzarella, pickled onions and a slice of melon.
Egg noodles with meat sauce
Ingredients: 4 eggs, half a kilo of flour, salt, pepper, olive oil 1/2 a kilo, half a kilo of minced meat, a bottle of tomato, a carrot, an onion.
How to make the homemade noodles: stir together flour, salt and the beaten eggs. Knead the dough until smooth. Let it rest in a covered bowl for 10 minutes. Roll it out to ½ cm thickness on a floured surface. Cut into 3 cm wide stripes. Allow to air dry before cooking
Cook fresh noodles in a large pot with boiling salted water.
How to make the sauce: chop the carrot and the onion up into small pieces and fry them lightly in a pot with some oil. Add the minced meat and cook it slightly adding half a glass of white wine. Then add a bottle of tomato sauce, salt and pepper and let it cook softly for about one hour.
Second course
Mixed grill with mixed vegetables
For this dish you only have to put on a hot barbecue a pork steak, a sausage, a couple of lamb chops and a “spiedino” which is a wooden stick skewered with small pieces of different kind of meat.
We usually enjoy eating the meat together with a dish of season vegetables: mixed salad with lettuce, cucumber and tomatoes, aubergines, French beans, carrots and peppers.
A Polish Menu
Main course:
Dessert:
Apple
- pie
Ingredients: one chicken, 300 g vegetables (3 carrots, parsley, one onion, a small celery, a piece of leek), 2 litres of water, salt, pepper, 3 grains of pimiento, one bay leaf, dill leaves or parsley leaves.
Purify and rinse the chicken, then boil in salted water. Add peeled and washed vegetables and other ingredients. At the end put a browned onion into the broth. When the chicken is soft, strain the broth. Serve with pasta, rice or flour dumplings. Add chopped parsley or dill leav
Ingredients: 4oo g sour cabbage, 400 g fresh cabbage, 200 g pork without bones, 200 g veal, 250 g sausages, 100 g bacon, 30 g grease, 50 g onion, 5 g dried mushrooms, 50 g tomato extract, pepper, sugar.
Cut up sour cabbage into small pieces, pour a little water and boil until it is soft . Rinse and slice fresh cabbage, pour a little water and boil with chopped mushrooms for about 30 minutes. Rinse pork and veal, salt the meat and brown in the frying pan on both sides. Put the meat with the bacon into the sour cabbage and boil for about 40 minutes. Cut up the onion and brown in the frying pan. Take the veal, pork and bacon out of the cabbage. Mix the fresh cabbage with the sour cabbage. Slice sausages. Cut up the pork, veal, bacon into small cubes and put them into the cabbage together with the sausages. Add the tomato extract, salt, pepper or, if it is necessary, sugar and bring to the boil. If you use more kinds of meat, bigos will be better. You can add roast chicken, turkey, ham, etc. You can also add some red wine.
Ingredients: 500 g pork chops, 60 g grease, salt, 30 g flour, 1 egg, 80 g crumbs.
Rinse joint of pork, prepare pork chops. Hit them lightly using a pestle. Salt the chops and coat them with flour, beaten eggs and crumbs. Brown the pork chops in a frying pan. Serve them with boiled potatoes sour cabbage, vegetable salad.
Ingredients: 3 eggs, one glass sugar, 1 vanilla flavoured sugar, 4 glasses flour, 1 teaspoon baking powder, 125 margarine, 3 spoons sour cream, 1 kg stewed apples, 2 teaspoons castor sugar.
Rub the eggs, one yolk and sugar into a paste and pour out on the other ingredients. Cut up all of them with a knife, knead briefly and cool in the fridge for half an hour. Put most of the paste into a baking tin, spread the white of an egg on it. Prick using a fork. Bake int the temperature of 220 degrees centigrade for about 40 minutes. Powder the cake with castor sugar after baking.
A Dutch Menu
Pea soup
Main course:
Carrots with onions
Dessert:
The Hague bluff
PEA SOUP
Ingredients: 250g split green peas, 1.5 l water, 250 g ribs of pork, beef cubes for 1.5 litres beef tea, a half turnip-rooted celery with leafs, a little bit of vinegar, 1 broad slice of streaky bacon, 250 gram leeks, 250 gram potatoes, 1 smoked sausage, pepper, salt, magi, dark bread.
CARROTS WITH ONIONS
Ingredients: 500 g thin flank, I litre water, half spoon salt, 1 kilo and a half potatoes,750 g carrots, 250 g onions, butter, pepper from the mill.
How to prepare:
- Put the meat in soft boiling salted water and cook it.
-Cut it in four pieces.
-Cut the carrots and the onions in slices.
-Put the potatoes on the meat.
-Then put the carrots and the onions on the potatoes.
-Let boil softly for half an hour.
-Take the meat out of the pan.
-Put some fluid from boiling on the meat to keep it warm.
-Stir the potatoes and the vegetables through each other.
-Put some boiling fluid through it.
-Add some pepper, salt and butter.
-Serve it with slices of thin flank.
THE HAGUE BLUFF
Ingredients: 10 tbsp. raspberry syrup, 1 ½ cup sugar, 3 eggs whites.
How to prepare:
- Put raspberry syrup, sugar and the unbeaten white of egg in a deep bowl or in an electric mixer.
-Beat by hand 10 minutes or more (the longer you beat, the more you get).
- Serve with a wafer or a lady finger.
-In Holland it is made of red currant juice, but we believe that it is not available in other countries. That’s why we chose raspberry syrup as a substitute.
Let it taste you well!