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On this page you will be able to view some recipes native to the countries that we have described. Click on the link above to get to that part of the recipes page. Hope your are hungry! Make sure if you decide to try out any of these recipes, that you have an adult help you use the stove, knives or any other dangerous objects!
Welcome to the recipe web page for France. Bonjoir (Hello) I hope you came on this web page hungry because we have so many of most people’s and my favorite recipes. France has over one hundred different types of bread. France also grows fruits and vegetables, and exports dairy produce. If you like these foods, this is the web page for you.
Clafouti Limousin
ingredients
8 eggs
4 cups of milk
4 table
spoons sugar
1 1/2 pounds
cherries (strawberries or raspberries)
butter
1 whisk the eggs and sugar together then whisk in the milk
remove the stems of the cherries and wash them . Grease an oven proof dish with some of the butter.
2 put cherries in the dish then pour on the mixture of eggs and sugared milk.
Tomato and Onion chutney
What to do:
Chop the onions and tomatoes fine. Add one teaspoon of sugar and half a spoon of half a teaspoon of salt and pepper. Add the yogurt. Stir the mixture well. Put the chutney into the fridge to chill before serving.
Sushi rice
What to do:
First put the rice on to cook. Measure the rice vinegar, sugar, and salt into a small saucepan and heat gently until the sugar dissolves, then set aside. When the rice is cooked, put it into a large bowl. Sprinkle the vinegar mixture over a little, tossing it with a flat wooden spoon so that it is thoroughly mixed. Be careful not to squash the grains of rice. Cover the bowl with a damp dish towel and wait for a 10 minutes before using the rice.
Welcome to the Italian recipe page. Italy is famous for it’s pasta and bread. Italy has over one hundred different types of pasta. They have tubes, twists, shells, and bows but that’s only a few of the many types of pasta. Bread is another important crop in Italy.
Neapolitan Pizza
Always be careful with a hot oven ask an adult to help you.
Ingredients (Serves 3-4)
For the
Dough:
11/2 cups of unbleached flour
2/3 cup warm water
1/2 oz. of dried yeast
1 teaspoon of sugar
1 teaspoon salt
For the Toppings:
1 tablespoon of vegetable oil.
1 pound of can tomatoes chopped.
4 oz. of Mozzarella Cheese.
A pinch of salt, pepper and dried oregano.
Directions:
1. Set oven at 425degrees Farenheight.
2. Grease a large baking sheet with a little vegetable oil.
3. To Make the dough, sprinkle the yeast and sugar into the warm water in a measuring cup and leave it to froth for about ten minutes. Put the flour and salt into a bowl and stir the yeast mixture, then work it into a ball with your hands.
4. Put the dough on a floured worked top and knead for five minutes. Roll out the dough into a large round shape and place on the baking sheet and leave on a warm place to rise while you prepare the topping.
5. Drain the juice from the Tomatoes and grate the Mozzarella Cheese. Brush the top of the pizza dough with oil and spread the Tomatoes. Cover with cheese and season with salt, pepper and oregano. Let rise for another fifteen minutes.
6. Bake in the oven for twenty minutes. Cut into slices and serve hot or cold.
Graita dui limone
Ingredients
(serves 6)
2 cups water
2/3 cup sugar
juice and rind of 2 lemons
Equipment
sauce pan
grater or zester
blender
plastic tray or bowl
1.Boil the water and sugar in a saucepan for 5 minutes, stirring to make sure the sugar dissolves.
2.Remove from the heat, add strawberry juice (from blender) and leave to cool.
3.Pour into tray or bowl that can be put in a freezer. Place in freezer for three to four hours.
4.Stir every 30 minutes to scrape the ice crystals into the mixture. This makes a softer finer water ice.
5.Try making other water ices flavored with lemon, orange or coffee.
How to make tortillas:
You will need:
1 2/3 of masa harina
1 cup of lukewarm water
What to do:
Mix the two ingredients together in a bowl for about 10 minutes if doing it by hand, or 5 minutes if using a processor. When it is a good consistency, holds together well and is neither too wet nor too dry, leave it for 20-30 minutes. 1) Divide the mixture into 16 small balls. Heat a flat, dry, heavy frying pan. In Mexico a peasant would then flatten a ball by hand until it was a very thin, circular pancake. However, this is a rather difficult operation. 2) Us a tortilla instead. You will find it easier. Place a piece waxed paper on one side of the press. Put the ball dough in the center f it, cover it with a second piece of paper, pull the top of the press down and flatten the dough until it is no thicker than a thin coin. 3) Take the circle of dough out of the press, place it on the hot pan and fry it with out oil for one minute until the edges begin to curl up. Then turn it over with a spatula and cook for another minute. When it is done, it should be flecked with brown on both sides. 4) Store in a hot oven on a plate, separating each tortilla with waxed paper and wrapping them all in a tea towel.
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