Tuesday, 27 May 2008
Monday, 26 May 2008
Faire les courses au supermarmarche
L’industrie agroalimentaire a envahi le monde entier et a influence la Grèce, aussi.
Mais dans les supermarchés il y a aussi les produits bio parce que la cuisine hygiéniste et surtout les légumes les fruits jouent un rôle très important dans l’alimentation des Grecs.
Χριστίνα Tαμβάκη Christina Tamvaki
Ηλιάννα τσάρα Iliana Tsara
Έλλη παπαδοπούλου - Mελέα Elli Papadopoulou Melea
LES HABITUDES ALIMENTAIRES GRECQUES
Les Grecs aiment beaucoup manger, mais ils mangent vraiment quand ils le veulent sans respecter les horaires des repqs. Voilà pourquoi on trouve à manger a toutes les heures de la journée. En général, ils prennent un petit-déjeuner quand ils se réveillent.
En Grèce du Nord en Macédoine un petit déjeuner peut être un vrai repas comme celui-ci des photos:
Le déjeuner est le repas le plus important pour les Grecs parce que quand ils rentrent de leur travail ils veulent manger et se réposer. Pendant ce repas, les Grecs mangent tous les aliments en même temps.Tous les plats à partager ex les salades ,les fromages se mettent au milieu de la table et ils y restent jusqu’à la fin du repas : Ils cuisinent beaucoup avec de l huile d’olive. Quand ils déjeunent la salade (la tomate, le poivron, le concombre, le chou) est nécessaire ainsi que le fromage, particulièrement la feta.
Les Grecs aiment la viande et le poisson qu’ils préfèrent les manger avec des pommes de terre frites ou des pâtes.
Ils mangent toute sorte de viande comme : le porc, le bœuf, le poulet et l’agneau:
Le souvlaki est un plat typique qui est aimé par tous les Grecs et des touristes.
les Grecs boivent du vin, d’ouzo, et de la bière.
Après le déjeuner ou dans l' après-midi ils ne mangent qu’un fruit (l’abricot, la banane, la fraise, le melon, la pastèque,
Les Grecs ne dînent pas surtout s’ils ont bien déjeuné Mais s’ils n’ont pas eu le temps de déjeuner, ils prennent un repas complet.
Les jeunes aiment particulièrement le fast food, les charcuteries et ils boivent des rafraîchissements et surtout du coca-cola.
Christina Tamvaki Γ2
Traditional Danish Christmas food – the recipe
Signs: kg. = kilograms
G. = grams
dl = deciliter
Ingredients:
3 kg. fresh, clean duck
salt
150 g. dried, prunes with out stones
3 Apples in big squares e.g. Cox Orange
A pair of fresh twigs thyme or rosemary
25 g. Soft butter
Brown potatoes
Put sugar on a pan, melt it, put small potatoes on and turn then in the sugar.
Roasting:
Clean the duck and, rub it in- and outside with salt. Fill the duck with prunes, apples and thyme or rosemary. Close the duck turn the wings back over so the duck rest on the wings. Brush it with a little bit of butter, put it in the oven and let it roast for an hour, in 160 degree. (Celsius)
Take it out; put the extra fat in a bowl, use it later to the red cabbage. Put the duck direct on the roasting pan. Put 4 dl chicken broth and roast on for about 2 hours.
Take it out, sieve and foam the gravy and put it casserole, use it for the sauce.
Put the duck in the oven, keep and eye on it until the skin is golden and crispy.
Cut the duck in reliable pieces. Serve the duck with sauce, red cabbage and brown potatoes
Sauce
Foam the fat from the sieved gravy and add possible additional broth made from the carcass, so you all in all have around 6 dl.
Add ½ dl port or sherry or madeira, boil taste it, add possible extra salt and pepper. Thicken the sauce with sauce thickener.
The finish meal.
MEXICAN CHICKEN CHILI
MEXICAN CHICKEN CHILI
1/2 lb. ground chicken
1/3 cup chopped onion
1/3 cup chopped green pepper
14 oz.(400 G) can chopped tomatoes
14 oz.(400 G) can red kidney beans
1 - can chopped mushrooms
1 - small can tomato paste
1/8 tsp. pepper, oregano, cayenne
Brown ground chicken in a non-stick frying pan until no longer pink. Add onion and pepper and continue cooking for 2 minutes. Transfer to a large pot and add remaining ingredients. Simmer for 20 minutes.
Serve with toast or dinner rolls.
Mexican chicken chilis are a hot dish. Its are good dish but not for the faint hearted
MEXICAN CHILI SAUCE
2 sm. onions
2 tbsp. olive oil
1/4 c. chili powder
1/4 tbsp. cumin
1 c. tomato puree
1 clove garlic
1 tbsp. flour
1/4 tbsp. oregano
1 tsp. salt
Chop the onions very fine and crush or mash garlic. Hat oil in a saucepan; stir in the onions and garlic; brown. Mix in all the remaining ingredients for about 10 minutes. Add enough water to give the sauce a very thick consistency. This sauce is used in enchiladas and tacos as well as many other Mexican dishes. Yields 1 pint.
MEXICAN CHILI SAUCE is hot sauce, you put in you food.
1/2 lb. ground chicken
1/3 cup chopped onion
1/3 cup chopped green pepper
14 oz.(400 G) can chopped tomatoes
14 oz.(400 G) can red kidney beans
1 - can chopped mushrooms
1 - small can tomato paste
1/8 tsp. pepper, oregano, cayenne
Brown ground chicken in a non-stick frying pan until no longer pink. Add onion and pepper and continue cooking for 2 minutes. Transfer to a large pot and add remaining ingredients. Simmer for 20 minutes.
Serve with toast or dinner rolls.
Mexican chicken chilis are a hot dish. Its are good dish but not for the faint hearted
MEXICAN CHILI SAUCE
2 sm. onions
2 tbsp. olive oil
1/4 c. chili powder
1/4 tbsp. cumin
1 c. tomato puree
1 clove garlic
1 tbsp. flour
1/4 tbsp. oregano
1 tsp. salt
Chop the onions very fine and crush or mash garlic. Hat oil in a saucepan; stir in the onions and garlic; brown. Mix in all the remaining ingredients for about 10 minutes. Add enough water to give the sauce a very thick consistency. This sauce is used in enchiladas and tacos as well as many other Mexican dishes. Yields 1 pint.
MEXICAN CHILI SAUCE is hot sauce, you put in you food.
School Food
In the little class they eat slice of rye bread (granary bread) with salami, cheese, liver paste, chocolate in tin slices for sandwich and smoked saddle of pork. They drink juice and school milk. Someone eat a piece of fruit or yoghurt.
In the bigger class we eat sandwich with chicken, turkey, salad and bacon. Someone buy in the school booth and a few don’t eat anything. We drink water, cocoa and smoothie. From the 8th class they go to the filling station and buy some candy.
Made by Annemette Lucas, Line Andersen og Anne Jensen 7.a.
Flæskesteg/ roast pork
Ingredients:
-One roast pork.
-Two big carrots.
- One onion.
- Five dl. Water
- One spoon of salt.
How to cook:
Rub the meat with salt. Place the pork in a roasting dish together with the sliced carrots and the peeled onion, and put it in the oven and roast it for one and a half hour (180C).
It´s a very popular dish in our families।
Teenagers food – Quick sandwich
There is a lot of differents sandwiches, but here is one of them:
Ingredients:
- A bread after own choise.
- Ham
- Cheese
- Bacon
- Salad
- Dressing after own choise.
Procedure:
Roast the bread and put in the salad, ham, cheese, bacon and dressing. Then the sandwich is ready.
How it taste
It tastes really good, like a good mix of all the ingredients. It can be healthy and unhealthy, it depends on wich bread you use.
Ingredients:
- A bread after own choise.
- Ham
- Cheese
- Bacon
- Salad
- Dressing after own choise.
Procedure:
Roast the bread and put in the salad, ham, cheese, bacon and dressing. Then the sandwich is ready.
How it taste
It tastes really good, like a good mix of all the ingredients. It can be healthy and unhealthy, it depends on wich bread you use.
Pork loin with parsley sauce
Pork loin with parsley sauce is a very common Danish dish. It is difficult to explain how it tastes but many Danes like it
You are going to use:
800-1000g potatoes
600g sliced pork
Salt and pepper
Sauce:
3 ½ - 4dl. Milk
2 tsp. flour
10g butter/ margarine
1 bunch of parsley
Procedure:
The potatoes
1. Peel the potatoes and put them into a pot filled with water. Add 1 tsp. of salt.
2. Let the potatoes cook about 20 min. or till they are tender
Pork loin
3. Fry the pork for about 1min. on each side
4. Turn down the heat and turn the sliced frequently until they are golden and crispy
5. Put them on paper towels for a few minutes.
Parsley sauce
6. Melt the butter in a pot and then add 1dl. of milk while whipping
7. Whip the rest of the milk into the sauce
8. Bring to the boil while you are whipping, then let it simmer for 5 min.
9. Add salt and pepper
10. Wash and cut the parsley and put it into the सॉस
How to Fry a Danish Sausage
g= gramsIngredients:
500 g. Danish sausage
oil to fry
salt
pepper
Host: Marc Nysted, Stefan Celeste and Simon M Budolfsen Cooking:
Warm the fat on the pan (grill)। Brown the sausage in 1min on both sides। Stick with a fork in the sausages skin, so the sausage doesn’t crack. Put salt and pepper over the sausage. The sausage is done, when it have got 9min on both sides.
Goose.
Ingredienser:
1 goose on 4-5 kg.
250 gr. Prune without stone.
5-6 peeled apple in boats.
Soup to gravy:
25-50 gr. Margarine.
Stuffing from goose.
Hals.
Ends of wings.
1 onion.
1 carrot.
2 stalk celery.
½ l. water.
Salt.
Sauce:
¾ l. gravy from the roast chinking and soups.
3 spsk. Flour.
Colour.
Thaw the goose in refrigde 3-3 1/2 days and nights.
Take the pluck bag and the fat leaf fat out.
Cut the sebaceous glands of the rump, or cut that hero off and use it for the cloud.
Cut the wing tips off.
Dares the bird in and externally with a kitchen roll, and rub it in and externally with salt.
Fill it with prunes and apple boats and sew it to with cotton yarn, or close with meat needles.
Put the goose with the chest downwards on the grid over the roasting pan.
Rose it in the oven on lowest groove at 160 degrees in 4 1/2 -5 hours.
Turn the bird after half of ...
Food in the cantine – Carrot Buns
Ingredients:
5½ dls. Lukewarm water
50 grams yeast
½ tsk salt Carrot Buns
2 spsks oil
250 grams roughly grate carrot
1½ dl. Sunflowerseed
1 kilo flour
It all is mixed and is kneaded well।
Raises warmly and covered up with a tea towel about 1 hour. Formed to 24 buns. Distrubt on 2 plates. Let it rest in 20 minutes. The buns gets brushed and being baked on 210 ۫۫۫۫۫۫۫۫ in 20 minutes.
Now they are done.
We like to eat it, because it taste good and it is very healthy. The buns are healthy because there is vegetables in it. And our cantine sells that to the kids on the school.
Made by: Josef and Simon
Teenager’s food – French fry
How to do:
4 people:
Take 5 big potatoes and cut in slices.
Put oil on the slices, and put them in the oven with 230c.
Bake for 20-25 minutes. When the French frys are finished, you add salt.
How it taste:
The French frys taste really good, but the French frys are not so unwholesome when you bake them in the oven instead the deep – fried.
Serve it with:
Danish mayonnaise (remoulade):
200 gram mayonnaise
1 deciliter sour cream.
2-3 teaspoonful mustard
salt
pepper
1 onion
2 tablespoonful minced caper
1 teaspoonful tarragon
1-2 tablespoonful parsley
1 tablespoonful pickle pick cucumber
Young People’s Food - Cheese Burger
Ingredients
Roll:
25 g yeast
1½ dl lukewarm water
1½ dl lukewarm milk
½ teaspoons sugar
½ teaspoons salt
400 g wheat flour (ca. 6.5 dl)
Beef:
500 g ground meat
20 g butter
Salt
Pepper
Accompaniment:
Sliced tomatoes
1 cucumber
Lettuce
Onion
Mayonnaise
Bacon
Cheese
Put all the ingredients of the burger bun in a bowl and mix it. Make them into round buns and press them plane. Bake the buns in the oven.
Put the ingredients of the beef in a bowl and fry the mix on the pan. Put the cheese on the beef.
Add all the accompaniment to the burger – enjoy!
Made by Camilla, Ditte & Nana
Canteen food
Foccacie
In our canteen have we lots of food, we will tell you about the standard food in the canteen. Let’s start with the Foccacie.
The Foccacie is a piece of bread with meat or pepperoni on, and some cheese, and tomato on.
It’s a kind of a pizza, but not so big and not so good as a pizza, but it tastes O.K.
It tastes like a pizza but not as good as a pizza.
How to make a Foccacie
Dough:
- 25 g. yeast
- 3 dl. Warm water
- 1 spsk. oil
- 1 tsk. salt
-
- 7½ dl. flour
-
Filling:
- 75 g. cooked meat in small pieces
- 3/4 dl. tomato pure
- 50 g. cut mozzarella cheese
- 2-3 tsk. Oregano
In our canteen have we lots of food, we will tell you about the standard food in the canteen. Let’s start with the Foccacie.
The Foccacie is a piece of bread with meat or pepperoni on, and some cheese, and tomato on.
It’s a kind of a pizza, but not so big and not so good as a pizza, but it tastes O.K.
It tastes like a pizza but not as good as a pizza.
How to make a Foccacie
Dough:
- 25 g. yeast
- 3 dl. Warm water
- 1 spsk. oil
- 1 tsk. salt
-
- 7½ dl. flour
-
Filling:
- 75 g. cooked meat in small pieces
- 3/4 dl. tomato pure
- 50 g. cut mozzarella cheese
- 2-3 tsk. Oregano
Friday, 23 May 2008
UN JOUR SUR LE MARCHÉ
Voici une présentation travail réalisé par nos élèves de 4ème année sur le thème de la nourriture.
Sunday, 11 May 2008
la nourriture chez les danois
Traditional Danish Christmas food – the recipe
Signs: kg. = kilograms
G. = grams
dl = deciliter
Ingredients:
3 kg. fresh, clean duck
salt
150 g. dried, prunes with out stones
3 Apples in big squares e.g. Cox Orange
A pair of fresh twigs thyme or rosemary
25 g. Soft butter
Brown potatoes
Put sugar on a pan, melt it, put small potatoes on and turn then in the sugar.
Roasting:
Clean the duck and, rub it in- and outside with salt. Fill the duck with prunes, apples and thyme or rosemary. Close the duck turn the wings back over so the duck rest on the wings. Brush it with a little bit of butter, put it in the oven and let it roast for an hour, in 160 degree. (Celsius)
Take it out; put the extra fat in a bowl, use it later to the red cabbage. Put the duck direct on the roasting pan. Put 4 dl chicken broth and roast on for about 2 hours.
Take it out, sieve and foam the gravy and put it casserole, use it for the sauce.
Put the duck in the oven, keep and eye on it until the skin is golden and crispy.
Cut the duck in reliable pieces. Serve the duck with sauce, red cabbage and brown potatoes
Sauce
Foam the fat from the sieved gravy and add possible additional broth made from the carcass, so you all in all have around 6 dl.
Add ½ dl port or sherry or madeira, boil taste it, add possible extra salt and pepper. Thicken the sauce with sauce thickener.
The finish meal.
Signs: kg. = kilograms
G. = grams
dl = deciliter
Ingredients:
3 kg. fresh, clean duck
salt
150 g. dried, prunes with out stones
3 Apples in big squares e.g. Cox Orange
A pair of fresh twigs thyme or rosemary
25 g. Soft butter
Brown potatoes
Put sugar on a pan, melt it, put small potatoes on and turn then in the sugar.
Roasting:
Clean the duck and, rub it in- and outside with salt. Fill the duck with prunes, apples and thyme or rosemary. Close the duck turn the wings back over so the duck rest on the wings. Brush it with a little bit of butter, put it in the oven and let it roast for an hour, in 160 degree. (Celsius)
Take it out; put the extra fat in a bowl, use it later to the red cabbage. Put the duck direct on the roasting pan. Put 4 dl chicken broth and roast on for about 2 hours.
Take it out, sieve and foam the gravy and put it casserole, use it for the sauce.
Put the duck in the oven, keep and eye on it until the skin is golden and crispy.
Cut the duck in reliable pieces. Serve the duck with sauce, red cabbage and brown potatoes
Sauce
Foam the fat from the sieved gravy and add possible additional broth made from the carcass, so you all in all have around 6 dl.
Add ½ dl port or sherry or madeira, boil taste it, add possible extra salt and pepper. Thicken the sauce with sauce thickener.
The finish meal.
Subscribe to:
Posts (Atom)
