Comenius
Recipe
Ezogelin Soup
Ingredients
• 1 cup red lentil
• 6-7 cups water
• 1/2 cup fine bulgur
• salt to taste
• 1 middle size onion
• 2 table spoons tomato paste
• 1/2 tea spoon hot pepper sauce
or paste
• 2 table spoons olive oil
• 1 tea spoon red pepper flakes
1 tea spoon dried peppermint
flakes
Peel, wash and mince the onion.
Then place it in a soup pot. Add
olive oil and sauté the onion. Wash
red lentil and add it to the pot
together with bulgur, tomato
paste, pepper sauce and salt. Cook
them until lentil and bulgur are
soft. Let it boil few minutes and
then remove pot from the heat.
Pour soup in
plates
and
decorate top
with red pepper and peppermint
Vanilla rolls
You will need:
13 dag of flour
10 dag of grated nuts or almonds
a bit of salt
6,5 dag of sugar
1 egg yolk,
10 dag of butter
sachet of vanilla sugar
Put all ingredients into a bowl
and knead the dough.
Leave it in the fridge for one
hour then form a long roll.
Cut it into small pieces and
form a small roll from each
piece.
Put the rolls on a baking paper and bake it in the oven
( 160 °C).
After it is baked, cloak them in
vanilla
Kadın Budu Köfte (Lady's Thigh
sugar.
Meatballs)
Ingredients
• 3/4 cup olive oil
• 1/4 bunch parsley
• 1 lbs. semi-fat ground meat
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 onions
• 3 Tbls. flour
• 5 eggs
• 3-4 Tbls. margarine
2 Tbls. uncooked rice
Sauté the chopped onions and 1/2 of
the ground meat with 1 Tbls. margarine. Boil the rice in lots of water till
soft, drain and allow to cool. Remove
meat from heat, add the rest of the
ground meat, the rice, chopped parsley, salt, black pepper, and 3 eggs and
knead well. Take egg-sized pieces of
the mixture and form into oval shapes.
Put half of the flour on a tray. Place
meatballs on the tray and sprinkle the
rest of the flour over them. Beat 2 eggs
in a bowl, coat the meatballs with
beaten eggs 20 minutes before the
Irish Stew
Ingredients
1 lb Lamb shoulder - cubed
3/4 large potatoes
2 medium onions - chopped
2 large carrots - thickly sliced
3 cups of stock
A small knob of butter
Fresh parsley
2 Bay Leaves
Sprig of Thyme
1 large lamb bone
Salt and pepper
Melt butter in a frying pan and fry the
meat until browned, transfer to a large
dish. Fry the onions until they start to
brown and add them to the dish.
Pour half the stock into the frying pan
and bring to the boil, scraping the
meat juices from the
bottom, pour over the meat in the dish
and add the rest of the stock, the lamb
bone, Thyme, Bay leaves, salt and pepper.
Bake in a pre-heated oven 375˚F/190˚C
for 1 hour.
Add the carrots to the stew and stir
well, chop the potatoes into 4/5 pieces
and lay them over the top, return to
the oven for 45
minutes, or until the potatoes are
cooked.
Remove the bone, thyme and bay
leaves. Pour off the cooking liquid and
Cornish Saffron Cake
1lb plain flour
6oz butter or margarine
6oz sugar
6oz currants and sultanas
1 1/2 oz of mixed, diced, candied
peel (lemon or orange)
1/4 teaspoon salt
1oz yeast or 1 sachet of dried
yeast
1 drachm (1/8 of an ounce)
saffron
warm milk and water to mix
Overnight put saffron to infuse by snipping the
strands and cover with half a cup of boiling water and a small pinch of salt. Cover with a saucer. Put yeast into cup with a teaspoon of sugar
and add half a cup of warm milk and water not too hot but more than tepid so as not to kill
the yeast. Rub fat into the flour then add sugar
and mix together. When the yeast has risen in
the cup, make a pit in the centre of the flour
and sugar mix and pour in the yeast, covering
with a sprinkle of flour (this keeps the temperature constant). When this cracks and the yeast
sponges through, warm the previously steeped
saffron mixture a little and add together with
fruit and peel and start combining all the ingredients together adding extra liquid as you go
until the whole thing makes a soft dough without being too sticky. Cover this with a clean tea-
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Baklava (With Pistachio Nuts)
Ingredients
500 grams puff pastry (freezer)
Aluminum foil
125 grams butter
250 grams hazelnuts
75 grams pistachio nuts
75 grams almonds
250 grams honey
3 tablespoons orange juice
Juice of half a lemon
Preparation time: 1 ½ hour.
Baking time: 45 minutes.
Preheat the oven to 180˚C.
Follow the instructions on the pack to allow the puff pastry to thaw. Cover an
oven dish with aluminum foil. Grease the
foil well. Melt the butter. Roll out every
pastry sheet until it is twice the size of
the dish. Divide every pastry sheet in
half. Chop the hazelnuts, pistachio nuts
and almonds into small pieces. Mix them
well. Put a sheet of pastry in the oven
dish, spread it with melted butter and
sprinkle some of the nut mix over it. Repeat this sequence until every pastry
sheet and all of the nut mix are used.
Close it off with a final sheet of pastry.
Put the oven dish into the oven; bake for
15 minutes on the bottom of the oven
and for 30 minutes in the middle of the
oven.
Heat the honey in a pan and mix the
lemon and orange
juice
through
the
warm honey. Remove
Elephants’ food
You will need :
40 dag of salami
salad-dressing
one onion
three gherkins
two or three spoons of
tomato ketchup
three spoons of mustard two
spoons of oil
one spoon of vinegar
lump of sugar
Cut salami into strips.
Add onion and gherkins.
Simmer ketchup, mustard,
vinegar and sugar.
When it is cold, mix all
ingredients in a bowl.
Serve with a slice of toast or a
roll.
Turlu - Turkish Casserole
2 potatoes, peeled
6 cherry tomatoes
1 eggplant (aubergine)
1 leek
1 zucchini (courgette)
1/4 stick butter
1 onion, chopped
2-1/2 cups beef stock or water
salt and ground black pepper
1 red or green bell pepper,
seeded
1 carrot, peeled
8 oz chuck beef
1 tsp dried oregano
Warmed bread rolls to serve
Directions
1 Chop the potatoes, tomatoes,
carrot, eggplant, leek, bell
pepper, and zucchini.
2 Heat the butter in a large
saucepan. Add the meat and
onion, and cook for 10 minutes.
3 Add the prepared vegetables,
the stock, and the oregano.
Cover and cook over medium
heat for 30 minutes. When
cooked, season to taste then
serve with warmed bread rolls.
Colcannon
Ingredients:
1kg (2lb) Potatoes
250g (1/2 lb) Kale - finely chopped
OR
250g (1/2 lb) Scallions (spring
onions) - finely chopped
Milk
Butter
Salt & Black Pepper
Peel and chop the potatoes, boil
until soft.
Drain the potatoes, add salt and
pepper then mash until smooth.
Mix in the Kale/Scallions.
Heat some milk and a
generous knob of butter and beat
it into the potato mixture until
smooth and creamy.
Season well.
A great accompaniment to any
meal.
Cornish Pasty
Pastry:
One and a half Cups Plain Flour
3/4 cup Lard or vegetable fat
Pinch of salt
Water
Filling:
1/2lb Chuck steak or skirt
Two Large potatoes
Half a large swede
One large onion
Salt and pepper to taste
Water
The Pastry
Place flour and salt in a bowl, rub in the fat,
until the mixture is so fine that it falls through
the fingers. Tip mixture onto a lightly floured
table top. With your index finger make a well
in the centre of the mixture. Add water a little
at a time until it forms a pliable but stiff
dough.
The Filling
Finely chop the steak. Dice the potato, swede
and onion. You may prefer to slice them. Add
seasoning. Mix all in a bowl or to be really authentic use your kitchen table top.
Using a floured table top roll out half the
dough to a circle the size of a plate. Make a
mound of the filling in the centre of the
dough. Dampen round the edge of the dough
with either water, or milk. Fold over the
dough, to make a half moon shape, crimping
the edges. Make a slit to let out steam. Brush
with beaten egg to glaze.
Cooking your Cornish Pasty Place on lightly
greased metal baking tray in the middle of a
preheated oven, for around 40 minutes at 450
F . The pasty is cooked when their undersides
Etli Yaprak Dolmasi - Stuffed Grape Leaves
2 Cups chicken stock or water
1-2 large onions,finely chopped
juice of 1 to 2 lemons
liberal pinch of salt
1 pound of ground meat (turkey,beef or lamb)
1 cup long grain rice
3 Tbs of olive oil
A jar of Grape Leaves
2 cloves of garlic,crushed
butter
2 Tbs finely chopped parsley
pinch of ground allspice
pinch of ground black pepper
Cut the stems of the grape leaves.Place them
in a large bowl,cover with boiling water and
soak for 10-15 minutes and rinse with cold
water.
Soak the rice in salted hot water for 25
minutes.
Meanwhile saute the chopped
onions,garlic,herbs and seasoning in the oil.
Remove from heat, add the drained rice and
the meat,mixing everything together very
well.
Place a grape leave on a work surface, shiny
side down, p;ace about 2 tablespoons of the
meat mixture near the stem end,then fold in
the end and sides and roll up neatly.
Repeat this process untill all the leaves are
stuffed.
Line the bottom of a large,heavy based pot
with several grape leaves, then arrange the
filled rolls in stacks with lemon slices
between.
Pour in the stock or the water, add dabs of
butter on the top.
Place a heat proof dish on the top to keep
the rolls pressed down.
Cover with a lid and simmer slowly for 1 to 2
hours, or untill the leaves are tender.
Serve the "dolma" lukewarm,sprinkled with
lemon juice.
Alternatively, you may prefer to serve with a
garlic,olive oil and lemon juice dressing.
Garnish with halved lemon slices.
Honey gingerbread
You will need:
7,5 dag of honey
10 dag of sugar
22 dag of flour
1 egg yolk
4 dag of butter
half-teaspoon of soda and milled
cinnamon
5 dag of dried fruit.
Knead the dough from all
Ingredients, put it in the fridge for
one hour and then form a long
roll.
Cut into small pieces and form
small balls.
Bake them in a moderate oven on
a baking paper.
After it you can decorate the balls
with chocolate and
almonds.
Lokum (Turkish Delight)
Ingredients
• 4 cups sugar
• 4 1/2 cups water
• 2 teaspoons lemon juice
• 1 1/4 cups cornstarch
• 1 teaspoon cream of tartar
• 1 1/2 tablespoons rosewater
1 cup confectioners sugar
Makes 80 pieces.
Oil a 9-inch square pan. Line with plastic wrap
and oil the plastic wrap.
In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and
the lemon juice. Stir until the sugar dissolves
and the mixture boils. Reduce the heat and
simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a
candy thermometer). Remove the pan from
the heat.
In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and
the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils
and is a thick, gluey paste.
Slowly pour the hot sugar, water, and lemon
juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer,
stirring often to prevent sticking, for about 1
hour, or until the mixture has become a pale
golden colour.
Stir in the rosewater and tint as desired with
food colouring. Pour the mixture into the prepared pan and spread evenly. Cool to room
temperature and let stand, uncovered, overnight to set.
Sift the confectioner’s sugar and the remain-
Bairin Breac (Halloween cake)
Ingredients
1lb Plain flour
50g Butter
8oz Sultanas
8oz Currants
1 tsp dry yeast
1/2 pint Milk - warmed
50g Sugar
4oz Mixed peel
1 tsp Cinnamon
Pinch of nutmeg
Pinch of salt
2 Eggs
Warm the milk and mix with half
of the sugar and the yeast, let the
mixture cure for a while in a
warm place.
Mix flour, salt and spices in a
bowl, add the butter and the rest
of the sugar.
Stir well and then add the milk/
yeast mixture and the eggs.
Add all other ingredients and mix
well.
Pour the mixture into a greased
and lined baking tin.
Cover with a towel and leave the
dough to rise to about double it’s
Cornish Scones
Ingredients:
225g of Self Raising flour
A Pinch of Salt
55g of Butter or Margarine
25g Caster sugar
150ml Milk
Optional -100g raisins or other dried
fruit.
Preheat the oven to 220C/425F/Gas 7
and prepare a grease baking tray.
Mix together the flour, salt and sugar.
Rub in the butter or margarine.
Stir in the milk till you get a soft
dough and then add any raisins or
dried fruit.
Lightly scatter flour over a work surface and knead the dough very lightly.
Roll the dough with a rolling pin till
approximately 2.5cm thick.
Using a cutter or sharp knife, cut out
circular shapes (5cm across).
Place the cut out shapes on a greased
baking tray.
Brush the top of the scones with a lit-