Polish extra activity:

Polish lunch in Chrzanów, Poland


INGREDIENTS (4 people):


Polish Lunch - in English on our Blog:!/2012/01/polish-lunch-polski-obiad.html


Opublikowano 14th January 2012, autor: Bernadetta


500 gram tel kadayıf
6 teaspoon butter
2,5 cup granulated walnut

For The Grout
3,5 cup granulated sugar
3 cup water
1 teaspoon lemon juice


Place sugar and the water in a pot. Boil it over moderate heat and mix it by spoon. When it boils then add the lemon juice to the blend. Cook it for 10 minutes. Take it off the oven and let it cool down.

Melt the butter in a pan. Wait until it becomes lukewarm. Put the fresh kadayıf into a deep pot. Break the kadayıf into pieces with your hand. Pour the melted butter over the kadayıf. Knead the kadayıf with the melted butter and make sure the kadayıf absorbs the butter.

Divide the kadayıf into two equal pieces. Put one piece into a baking tray. Press the kadayıf with your hands and lay the kadayıf in the tray.

Bake in preheated oven for 35-30 minutes. Take the tray from the oven and pour the grout over the kadayıf. Wait for 30 minutes for kadayıf to cool down. Service with ice cream or Turkish Kaymak.

Enjoy Your Meal!












Polish dessert in Polish
Mazurek różany


250 g m±ki pszennej
180 g masła
80 g miałkiego cukru
4 żółtka
Odrobina bułki tartej do wysypania blachy

Masa różana:

1 słoik konfitury z płatków róży 330 g
1/2 szklanki cukru pudru

  • Rozcieramy masło z cukrem, dodaję ugotowane na twardo żółtka, m±kę.
  • Rozwałkowujemy ciasto na cienki placek, około 5 mm grubo¶ci. Ciastem wykładamy formę posmarowan± masłem i oprószon± bułk± tart±. Z resztek ciasta rolujemy wałeczki i układamy na spodzie.
  • Pieczemy na złoty kolor, w piekarniku nagrzanym do 180 stopni (przez około 20 minut). Studzimy.
  • Konfiturę podgrzewamy z cukrem pudrem. Studzimy i wykładamy na mazurek.
Polish dessert in English
Rose Mazurek
· 250 g flour
· 180 g butter
· 80 g sugar
· 4 hard-boiled egg ( then use only yolks)
· Some breadcrumbs for spreading the baking tray
Rose marmalade:
· 330g rose marmalade
· 0,5 glass of icing sugar
· Mix the butter with sugar together, add 4 hard-boiled yolks and flour.
· Roll out the pastry, 5 mm thick. Spread the baking tray with butter and breadcrumbs.
Put the pastry on the baking tray. Use some of the pastry for the design.
· Put the cake into the hot oven (180 degrees Celsius), and bake for about 20 minutes. Cool down.
· Heat rose marmalade with icing sugar. Cool down. Spread on the cake.


prepared by group from Hungary

during the meeting in Cyprus,

24th February 2012


Hot-pot potato (or layered potato) in Hungarian : RAKOTT KRUMPLI


1 kilogram of potato

6 eggs

200 grams of smoked sausages or salami (home-made is better)

500 grams of sour cream

3 egg yolks

How to prepare:

Wash the potatoes and the eggs properly. Boil the potatoes in its jacket (or shell) with some salt until they're soft and the eggs until they're hard. Peel the potatoes and remove the shell of the eggs when they're ready and slice them. Slice the sausage or salami, too. Whisk the sour cream with the egg yolks and some salt. Grease a tray with butter or oil and put one layer of sliced potatoes then sliced hard-boiled eggs sprinkle with a little bit of salt, put some slices of home-made sausages and pour half of the sour cream on it. Then repeat the layres: potato. eggs, sausages, sour cream and finish with a layer of potatoes and pour the rest of sour cream on top of it. Put it in the oven (preheated to 200°C) and cook it for 35-40 minutes until the top is nice brown.

Eva Nagy from Hungary



Cypriot Recipe: Roasted Goat

Prep time: 15 minutes
Roasting time: 3 hours

Servings: 5 – 6


2 legs of goat or lamb cut in big pieces (about 3 kilos)

2 large onions, peeled and cut into big slices

12 – 14 small potatoes, peeled and slotted with a knife

1 cup of water
3/4 cup olive or sunflower oil


Freshly ground black pepper

¼ cup of lemon juice

a pinch of cinnamon


Wash meat thoroughly and place in a big baking tin. Place the potatoes around the meat, add salt, pepper.

Peel and cut the onions and place in between the potatoes. Add the oil, water and lemon. Finally sprinkle some more seasoning on top, including the cinnamon.

Bake in a preheated oven at 180 C for about 2 1/2 – 3 hours, turning once. If the potatoes seem to be sticking on the baking pan, add some more water.

Preferably you may cook it in a traditional wood oven with the baking tin covered with aluminium foil. In this case you will add half the amount of olive oil and after two hours you will remove the foil, so that it may roast.


Spanish lunch1

Spanish teachers prepared for lunch something very special!

Look at the recipes :)


500 grames of potatoes
4 large eggs
Half onion Olive oil

Step 1: Peel, wash and cut the potatoes into thin sheets. Pour some oil in the pan and turn the heat on.Add the potatoes when the oil is already hot.
Add a bit of salt and fry.
When they are golden brown remove from heat and drain the oil well.

Step 2: Beat the eggs with some salt, add the potatoes and mix it together.

Step 3: Prepare the pan again with some hot oil. Pour the mixture of eggs and potatoes in the pan.Cooking over low heat (without removing) and when you think that it is well cooked put a lid on the pan and turns face down.Let cook back over low heat until it is well cooked.Remove to a plate and ready to eat.

(Pan con tomate y jamón)

4 tomatoes
2 cloves of garlic
Olive oil
A pinch of salt


Tomato preparation
Wash the tomatoes and cut them, peel the garlic cloves. Put everything in the electric mixer and blend it well.Then add a pinch of salt and a dash of oil.Mix it again and add more oil if it is necessary.When you have prepared the tomato mixture, toast the bread.Spread the tomato in toasted bread and finally put a slice of ham on it.

p.s. It was delicious!

Spanish lunch 2


Italia S. Pr.e Ist.Sup. - LUNCH in Cyprus

Italian Teachers from Primary School and Istituto d'Istruzione Superiore in Pontecoro,
as professional cooks prepared delicious pasta for our international lunch.

Coordinators: Anna Rita Recchia and Angelica di Raimo
This is their fim on our Blog:

Opublikowano 29th February 2012, autor: Bernadetta