Polish cartoons part 1

werkus's Fotobabble

Recipes

Romanian recipes for our project

Ecological recipies by Hermina

Chocolate cake by Cosmina

Beans with sausages by Laurentiu

Cake with cherries and chocolate by Andreea

Fruit salad by Darius & Alex

Spring in white and red

,,Spring in white and red" - is the name of our exhibition. Municipal Museum of History have exhibited works by students in our school to celebrate the arrival of spring.
We enjoyed along with our guests, the children offered special moments. They recited poems, sang and offered trinkets. We want to show you something of our work and hope you enjoy. 

We wish everyone a beautiful spring!

Two more Greek recipes for our project's cook book

Thanks to Mr. Samaras, the teacher of physics and member of our Etwinning team,  our last Etwinning meeting was very sweet, as he cooked and brought to our team the Greek sweet "Halvas"  .

Here it is his very tasty recipe: 

HALVAS

IGREDIENTS:

1 cup of olive oil

2 cups of thick semolina

3 cups of sugar

1 cup of water

1 cup of fresh orange juice

½ cup of raisins

½ teaspoon of cinnamon (ground)

 Optional: walnuts, almonds or pine cones

PREPARATION:

The syrup:

Heat the water, the juice, the sugar and the cinnamon in a pot. 4 minutes after the liquid has started boiling, keep the pot on the store and put it away.

The halvas:

In a second pot pour the oil. As soon as it is heated, add the semolina and the raisins (Optional: Add chopped walnuts, almonds or pine cones), and lower the temperature to moderate. Mix continuously till the mixture turns light brown. Pour in the syrup carefully and then heat the new mixture on moderate fire, while mixing all the way until it becomes thick.

Empty the halvas into a serving utensil and leave until it cools down.

Serving suggestion: Sprinkle cinnamon on top.

Enjoy this  very usual Greek dessert!

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Here it is one more recipe

Gemista (staffed peppers and tomatoes)

Ingredients

• 6 large ripe tomatoes
• 6 peppers
• potatoes
• 1/2 cup olive oil
• 1 onion, finely chopped
• 200gr  rice
• ½ kilo minced beef meat
• 15g of dill finely shredded,
• salt and pepper
• parsley

 Preparation

  Cut a 2cm width round slice off the top of each tomato. Do the same with peppers. 

Scoop out the tomatoes pulp with a teaspoon into a bowl and set aside. 

Remove the pepper seeds.

Heat the olive oil in a medium pan. Add the onion and cook over a medium heat, until soft, but not browned.

Add the minced beef meat, increase the heat slightly, stir well and simmer for almost 5 minutes, stirring now and then,

Add the tomato pulp to the pan and simmer for almost 5 minutes until the mixture is thickened. Make sure that there is some juice in the pan still.

Stir in the rice, the parsley  and the dill, add salt and pepper, cover and leave to cook over a low heat for 10 minutes, until the rice is only half-cooked. Add some water if necessary. 

 Preheat the oven to 190°C.

Put the tomatoes and peppers into a slightly oiled baking dish and fill with the mixture. Replace the tops.

Cut potatoes and arrange them between the stuffed tomatoes and peppers.

Bake in the oven for about an hour, until the tomatoes and peppers are tender and the rice is cooked through.

 Serve with feta cheese and bread.

Greek cooking

Cooking is part of its country's tradition.
The Greek team cooked for all  "Blogtrotters across Europe" two famous Greek dishes, the "Horiatiki" salad and "Tzatziki" salad. 

 It was a great experience to cook online during a videoconference with the Polish team. It's a pitty that we couldn't share with all of you, the salads we cooked.
 We hope the following video will help you to cook and taste them.Click on the link:

COOKING VIDEO

Here there are the recipes:

"Horiatiki" salad

 Ingredients:

   3- 4 large tomatoes

   1 cucumber

   1 medium onion

   1 green bell pepper

   100-150 gr of Greek feta cheese

   dried oregano

   salt

   virgin olive oil

   Greek olives

   Some vinegar (optional)

Preparation:

•   Wash and dry the tomatoes, cucumber, and green pepper.
•   Clean off the outer skin from the onion, wash, and dry.
• In a large salad bowl :
•   Cut the tomatoes irregularly
•   Slice the cucumber
•   Slice the pepper into thin rings removing the stem and seeds
•   Slice the onion into thin rings
•   Add the Greek feta cheese, cut in small cubes
•   Sprinkle with oregano
•   Just before serving salt lightly
•   Pour olive oil over the salad
•   Mix them all.
•   Add some olives on the top of the salad.

"Tzatziki"

Ingredients

 300 gr Greek creamy yoghurt

1 cucumber,

1 garlic clove,
1/4 cup olive oil
1 tablespoon minced fresh dill 

 salt 
 
Directions:
  In a salad bowl 

• put the Greek creamy yoghurt
•   peel and  grate the cucumber on a box grater or cut in very small cubes, salt lightly for 5 minutes and squeeze between the hands to remove cucumber's water
•  mash the garlic to a paste 
• add the  olive oil 
• add the  minced fresh dill
• add salt
• mix everything up together until it is all blended and the oil has emulsified into the yoghurt

  Taste for seasoning,  add salt or more garlic if you think necessary. 

It is served perfectly with bbq'd meats, souvlaki , shish kebab, fried zucchinis or eggplant slices.

Polish – Greek videoconference

   I apology, but due to technical malfunctions of my computer I upload the video of  that great Polish – Greek videoconference  with a few weeks delay. 

  Students talked to each other, cooked, sang songs.

 Click on the following link to watch the video.

Polish – Greek videoconference

We heard with pleasure our Polish friends asking us to  teach them how to dance the Greek dance “syrtaki” or as many people know it ”the Zorbas dance”. 

A video for “syrtaki” dance will be ready very soon.

 

 

1 March

Is March 1, the day of trinket. To welcome spring, we made mărțișoare and cards for loved ones, we will expose at School and Municipal Museum. You're welcome!

mărțișor