Project:
The European Identity -The Impact of Migration on European Culture
2002 Tourism 2003
Inhaltsverzeichnis
Table of contents
Menü aus Eisenberg, Germany
Starter:
Main:
Dessert:
Markklößchensuppe
Kartoffel- Roulade
Pfälzer Weincreme
2
3
4
Menü aus Triebes, Germany
Starter:
Main:
Dessert:
Tomatensuppe
Kartoffelpuffer
Apfelmus
5
6
7
Menü aus Balatonlelle, Hungary
Starter:
Pancake, Hortobagy style
Main:
Dessert:
Goulash Soup
Hungarian Cheese Cake
8
9
10
Menü aus Limassol, Cyprus
Starter:
Main:
Dessert:
Avgolemono soup
Lamb Roasted in aluminium - foil
Dhaktyla (Fingers)
11
12
13
Menü aus Sutton Coldfield, England
Starter:
Main:
Dessert:
Avocado Dip
Cheshire Chicken
Apricot Amber
14
15
16
Menü aus Benalmádena, Espania
Starter:
Main:
Dessert:
Soup Gazpacho Andaluz
Spanish Omelette
Catalonian Cream
17
18
19
_______________________________________________________
Redaktionelle Bearbeitung – Editing work:
Irina Wiebe, Veronika Skotak
Layout front page:
Harald Schmidt
Redaktionelle Beratung:
Cäcilia Folz, Kurt Becker
Theodor-Heuss-Schule und Duale Oberschule Eisenberg (Pfalz), Germany, 2003
1
Vorspeise aus Eisenberg
Starter from Eisenberg
Markklößchensuppe
100 g Rindermark von Markknochen, 1 Ei, Salz, Pfeffer, Muskat, 100 g Weckmehl
(Semmelbrösel), gehackte Petersilie, ½ Brötchen
1 l Fleischbrühe
Rindermark schmelzen, durch ein feines Sieb geben, erkalten lassen, dann schaumig
rühren. Ei, Semmelbrösel, das eingeweichte und ausgedrückte Brötchen und die
Petersilie untermengen und mit Salz, Pfeffer und Muskat abschmecken. Falls die
Masse noch zu weich ist, noch etwas Semmelbrösel unterrühren. Kleine Klöße
formen und in der heißen Fleischbrühe 10 Minuten ziehen lassen.
Marrow Ball Soup
100 g marrow from a beef marrow bone, 1 egg, some salt, pepper, nutmeg, 100 g
breadcrumbs, chopped parsley, ½ roll (soaks and squeezed)
1 l broth
Dissolve the marrow, pass it through a sieve and cool it down. Stir until frothy. Add
the egg, breadcrumbs, the roll, salt, pepper, nutmeg and parsley. Add as much dried
brad crumbs as are necessary to form little marrow balls. Bring broth to the boil,
reduce temperature and simmer the marrow balls for about 10 minutes.
2
Hauptgericht aus Eisenberg
Main Course from Eisenberg
Kartoffel-Roulade / Potato Rolls
Zutaten Kartoffelteig:
250 g gekochte Kartoffeln, durchgepresst, 50 g kalte Butter, 1 Ei,
250 – 300 g Mehl, 1 TL Salz
Aus diesen Zutaten einen Teig kneten, Teig zu einem Rechteck
20 x 45 cm, ca. 1 cm dick, ausrollen und mit folgender
Hackfleischmasse füllen:
Zutaten Füllung:
250 – 375 g Hackfleisch, 1 Ei, 1 feingehackte Zwiebel,
1 eingeweichtes Brötchen (ausdrücken), Salz, Pfeffer
Teig mit Füllung aufrollen, in 2 cm dicke Scheiben schneiden
und von beiden Seiten in der Pfanne in etwas Öl braten.
Dazu passt ein grüner Blattsalat und Tomatensoße oder
Gemüse
Ingredients potato dough:
250 g boiled potatoes, mashed, 50 g cold butter, 1 egg, 250 – 300
g flour, 1 teaspoon salt
Mix ingredients well and roll the dough to a rectangle 20 x 45
cm, 1 cm thick and cover it with a minced meat stuffing:
Ingredients stuffing:
250 – 375 g minced meat, 1 egg, 1 onion, chopped, 1 soaked roll
(squeeze out), salt and pepper
Roll up the potato dough with stuffing, cut it in slices (2 cm
thick) and fry the slices on both sides in a frying pan.
Serve it with lettuce and tomato sauce or vegetables
3
Nachspeise aus Eisenberg
Dessert from Eisenberg
Pfälzer Weincreme (Für 4 – 6 Personen)
2 Eier, ½ l trockener, fruchtiger Weißwein
(am besten aus der Pfalz), 125 g Zucker,
1 Päckchen Vanillezucker, 25 g Speisestärke,
200 ml Sahne
Eier, Wein, Zucker, Vanillezucker und Speisestärke kalt verrühren, dann aufkochen.
Abkühlen lassen und ab und zu durchrühren.
Sahne steif schlagen und während des
Erkaltens unterziehen.
Kalt oder warm servieren.
Tipp:
Für Kinder an Stelle des Weins Traubensaft verwenden und nur 80 g Zucker zugeben.
Palatine Winecream (For 4 – 6 persons)
2 eggs, ½ l dry, fruity white wine
(preferably from the Palatinate
region), 125 g sugar, 1 package of
vanilla sugar, 25 g corn flour, 200 ml
cream
Mix eggs, wine, sugar, vanilla sugar
and corn flour and bring the mixture
to the boil. Let the mixture cool down
and stir it occasionally.
Whip the cream until creamy and fold
it in the cooling mixture.
Serve it cold or warm.
Alternative for children:
Use grape juice instead of the wine and use only 80 g of sugar.
4
Vorspeise aus Triebes
Starter from Triebes
Tomatensuppe
500 g Tomaten, 3/4 l Wasser, Zwiebel, 40 g Margarine, 2 El Mehl, Zucker, Paprika,
Schnittlauch, 50 g Weizenbrot
Tomaten waschen, schneiden, in heißem Wasser unter Zugabe von Salz, Zwiebeln
weich kochen und durchsieben.
Die Hälfte der Margarine erhitzen, Mehl gelb anschwitzen.
Mit Tomatenbrühe auffüllen, und mit Gewürzen abschmecken.
Das gewürfelte Weizenbrot in der restlichen Margarine rösten und der Suppe beim
Anrichten mit Schnittlauch zugeben.
Tomato soup
500 g of tomatoes, ¾ litre of water, salt, half an onion, 40 g of margarine, 2
tablespoons of flour, sugar, paprika, chives, 50 g of white bread
Wash the tomatoes, cut them up, cook done in boiled water with salt and onion and
pass them through a sieve.
Heat up half of the margarine and roast the flour yellow.
Fill up the tomato stock, bring it in the boil and season it with the spices.
Roast the white bread (before cut it up) in the rest of the margarine.
At last add the white bread and the chives to the sup on the plate.
5
Hauptgericht aus Triebes
Main from Triebes
Thüringer Kartoffelpuffer
2,5 kg Kartoffeln, 2 El Mehl, 2 Eier, Salz, 1Zwiebel,
Öl, Zucker
Kartoffeln schälen, reiben, etwas von dem Wasser abschöpfen. Mehl, Eier, Salz und
die geriebene Zwiebel unterrühren.
Öl in einer Pfanne erhitzen und die Kartoffelmasse mit einer Kelle dünn in die Pfanne
geben, beidseitig goldbraun, knusprig backen.
Mit Apfelmus servieren.
Potato fritters
2.5 kg of potatoes, 2 tablespoons of flour, 2 eggs, 2 teaspoons of salt, 1 onion, oil,
sugar, apple puree
Pell and grate the potatoes. Drain some of the potato water. Mix the grated potatoes
with the flour, the eggs, the salt and the peeled and grated onion.
Heat up the oil in a frying pan, give in the potato mass (thin) with a ladle in the pan.
Roast the fritters crunchy and brown on both sides.
Before you serve the fritters, sprinkle them with sugar and add apple puree.
6
Nachspeise aus Triebes
Dessert from Triebes
Apfelmus
500 g Äpfel, ¼ l Wasser, Zucker, Zimtrinde, Zitronenschale.
Apfel waschen, Blüte, Stiel, Kerngehäuse entfernen, in Stücke schneiden.
Zusammen mit den Gewürzen in siedendes Wasser geben und weich kochen.
Die gekochte Masse durch ein Sieb schlagen und nach Geschmack süßen.
Apple puree
500 g of apples, ¼ litre of water, cinnamon bark, lemon peel and sugar.
Wash the apples, take away the blossoms, the stalks, the pipes and the bad patches,
cut them up. Put them together with the spices into boiled water and cook them soft.
Pass the cooked mixture through a sieve and put as much sugar in as you like.
7
Vorspeise aus Balatonlelle
Starter from Balatonlelle
Pancake with meat filling Hortobágy style
Pancake batter:
mix one decilitre of milk with two eggs, a pinch of salt and 250 grams of flour until it
is not lumpy. Then add another two decilitres of milk, or sometimes of soda water, so
that it is neither too thick, nor too watery. Then mix it up well. That amount is
enough to make 18 to 20 pancakes.
Make a stew from 400 g diced leg of veal, 2 tablespoons of fat, 1 medium onion and 1
teaspoon paprika. Mince the meat, mix with 1-2 tablespoons of sour cream, add salt
and pepper to taste. Boil the juice of the stew together with 25 cl sour cream. Fry
salted pancakes and fill with the minced meat, tucking in the ends. Arrange in an
ovenproof dish and pour the paprika and sour cream sauce over the pancakes. Heat
through in the oven, sprinkle with sour cream and serve decorated with parsley.
8
Hauptspeise aus Baltonlelle
Main from Balatonlelle
Goulash Soup
Finely chop one or two large onions and lightly fry in 2 tablespoons of fat. Sprinkle
with 1 teaspoon of red paprika, toss in 400 g beef cut into cubes, add salt, a green
pepper and a tomato and steam under lid until almost tender. Add 200 g of mixed
sliced carrot and parsley root (white carrot), 300 g diced potatoes, caraway seeds if
liked, and 1.2 liter of water. Cover and simmer until tender.
Pinched Noodles
(Csipetke)
Combine ingredients with enough flour to make a stiff dough. Let dough sit 30
minutes. Roll dough and pinch off dime sized pieces into simmering soup. When the
noodles float to the surface, they are done.
Add "Csipetke" and boil a few minutes longer with the chopped parsley. Do not add to
many noodles as they are there only to add a different flavor and consistency
9
Nachspeise aus Balatonlelle
Dessert from Balatonlelle
Hungarian Cheese Cake
Sift together the flour and baking powder (60 decagrams; 1.5 pounds) , set aside.
Lightly beat the egg yolks, then add a spoonful of vinegar and fat, mixing well. Add
the dry mixture, then using your fingers, work the dough into a smooth
consistency.Add warm water as necessary to work the dough.Roll the dough out on a
flat surface. Cut the dough to fit the greased bottom Place a sheet of strudel dough on
a damp kitchen towel and butter generously with melted butter. Sprinkle with a thin
layer of bread crumbs and top with a second sheet of dough. Brush this layer with
butter and spirnkle with a few of the bread crumbs. Repeat, making a second strudel
base. Roll the strudel with the aid of the towel, jelly roll fashion, staring at the long
sid nearest you. Tuck in the edges of the dough and place the strudel seam, side down
on a buttered baking sheet. Brush generously with part of remaining butter. Repeat
with second strudel. Bake the strudels in a preheated oven for 35-30 minutes. If they
are browning too quickly tent with aluminum foil, but remove it ten minutes before
cooking time is complete. For the filling, mix up 40 decagrams (a pound) of cottage
cheese with 2 egg yolks and 20 decagrams of icing sugar, then add the beaten white of
eggs. We can also mix it with raisins.
10
Vorspeise aus Limassol
Starter from Limassol
Avgolemono soup (with a binding of egg and lemon)
Ingredients:
5 glasses broth
1 cup rice
5 egg-yolks
1/2 glass lemon juice
salt, pepper
Bring the broth to the boil (chicken or beef broth) and add the rice. Stir from time to
time until the rice is done and then remove it from the fire.
Beat egg-yolk with lemon, season with salt and pepper, add a bit of broth to the egg
mixture and beat well.
Then mix the eggs with the soup and stir well.
If you like your soup really fluffy add the beaten whites of the eggs, stir and serve.
Serves 6-8.
11
Hauptspeise aus Limassol
Main from Limassol
Lamb Roasted in aluminium-foil
Ingredients:








lamb
aromatic vegetables (carrots, leeks, onions, celery)
tomatoes
cinnamon
bay leaf
thyme
salt, pepper
aluminium-foil
Cut the meat into serving portions. Peel, wash and slice the vegetables. Marinate the
meat with the vegetables in oil and wine. Take the meat out of the marinade and
sprinkle it with salt and pepper. Cut the aluminium foil into relatively small square
pieces and brush them with oil. On each oiled piece, put a piece of meat, a slice of
tomato, bay leaf, cinnamon, thyme, some of the aromatic vegetables (which have
been marinated with the meat). Fold over the sides, until none of the contents can be
seen. First put the aluminium-foil parcels into a baking tin with water and then into
the oven for 50-60 minutes.
Bring the meat to the table in the aluminium-foil garnished with baked potatoes.
Serve with "khoriatiki" salad (mixed salad, with finely chopped eggs
and feta cheese)
12
Nachspeise aus Limassol
Dessert from Limassol
Dhaktyla (Fingers)
Ingredients:
Dough:
1280 gr. (1 oke) flour, 1 glass oil, 640 gr. (1/1 oke) water, a little salt, Syrup, 640
gr. (1/2 oke) sugar, 480 gr. (150 dr.) water, juice and rind of, one, lemon, sprig of
cinnamon, orange-blossom water.
Filling:
480 gr, (150 dr.) ground almonds, cinnamon (powder), orange - blossom water,
sugar.
Sieve together flour and salt, rub in the fat lightly with the finger-tips until the
mixture resembles breadcrumbs. Add water and knead well. Sprinkle with a little
flour, cover with a clean cloth and leave it for half an hour. Roll out until very thin
and cut into pieces of 12 by a 8 inches.
Add filling length wise and roll them up. Press the edges together with the help of a
fork. Fry lightly in hot oil until golden. Drain and dip them into syrup. Leave them
for about 1 minute in the syrup, take them out and serve.
Filling: Mix the ground almonds with cinnamon, sugar and a little orange-blossom
water.
Syrup: Put all the ingredients into a saucepan over the fire and cook until the
consistency resembles that of a concentrated liquid. Remove the cinnamon and
lemon rind and use.
For approximately 150 "dhaktyla".
13
Vorspeise aus Sutton Coldfield
Starter from Sutton Coldfield
Avocado Dip
1 avocado
225 g curd cheese
freshly ground black pepper
2 clover of garlic, skinned and crushed
10 drops hot pepper sauce
1 tablespoon fresh lime or lemon juice
How to prepare:
Peel the avocado, discard the stone.
Reserve and dip in lemon juice two slices
of the flesh.
Mash the remaining flesh with the curd cheeses until smooth.
Season to taste and stir in the garlic, pepper sauce and lime juice.
Cover and refrigerate if not serving immediately. Garnish with the avocado slices and
serve with sticks and whole baby sweet corn.
14
Hauptspeise aus Sutton Coldfield
Main from Sutton Coldfield
Cheshire Chicken
4 chicken breasts fillets, skinned
8 large spinach leaves, trimmed
100 g Blue Cheshire cheese
25 g flour 1 egg, beaten
100g fresh wholemeal breadcrumbs, toasted
How to prepare:
Place the chicken breasts fillets between 2 sheets of non- stick baking paper and
flatten with a rolling pin.
Blanch the spinach leaves in boiling water for a few second.
Cut the cheese into four fingers and wrap in the spinach leaves. Place in the centre of
the chicken fillets and fold up like an envelope, secure with wooden cocktail sticks
and chill for 15 minutes.
Coat the parcels in flour, beaten egg and breadcrumbs. Place on a greased baking
sheet and bake at 200°C (400°F) mark 6 for 40 minutes. Serve with carrots and
mange-tout.
15
Nachspeise aus Sutton Coldfield
Dessert from Sutton Coldfield
Apricot Amber
Short crust Pastry:
100g plain flour, 25 g margarine, 25 g white fat,
Fruit:
440 g can apricots
Meringue:
2 eggs, 50 g margarine, 50 g caster sugar
How to prepare:
Oven Gas 7/210°c.
Make short crust pastry in processor. Roll out and line a 18cm ovenproof pie plate,
crimp the edges. Bake blind for 15 minutes. Remove. Reduce oven temperature to gas
4/180°c . Drain apricots and puree in processor or blender.
Separate eggs. Melt 50 g margarine. Stir egg yolks and melted margarine into pureed
apricots and pour into cooked pastry case.
Bake 15 – 20 minutes until filling is firm. Whisk egg whites until a foam is formed.
Fold in 50 g caster sugar. Pile meringue on top of apricot filling.
Bake in oven at 180°c/Gas 4 until meringue is golden.
16
Vorspeise aus Benalmádena
Starter from Benalmádena
Andalusian Gazpacho
Ingredients for 6 people:








1 green pepper
1 cucumber
1 kg tomatoes
1 clove of garlic
400 gr bread crump
vinegar
olive oil
salt
How to prepare:
Cut the tomatoes, the pepper, the cucumber and the garlic into pieces.
Put into the mixer, together with a teaspoon of salt, the egg the bread and a cup of
olive oil.
Add a bit of vinegar and a cup of water. Work into a fine cream. Put into a bowl and
add water until reaching 1,5 litres.
Mix well and check salt and vinegar taste. Add if necessary. Let into the fridge for
some minutes. Serve cooled.
17
18
Hauptspeise aus Benalmádena
Main from Benalmádena
Spanish Omelette
Ingredients for 4 persons:
6 eggs
750 gr of potatoes
Olive oil
Salt
How to prepare:
Cut the potatoes into thin, small slices, add a little salt. Fry in a frying pan with a
fairly amount of olive oil on a low flame (electric cooker 1-2), stirring from time to
time.
Before reaching golden brown, drip out the oil and put the potatoes into a bowl. Add
some salt.
Add the potatoes and mix with the eggs. Fry slowly in a frying pan with a bit of olive
oil stirring from time to time. When the lower part is hardened, turn upside down
with the help of a plate and fry on the other side.
It can be served hot or cold. Another variety is made by frying some onion into small
pieces together with the potatoes.
19
Nachspeise aus Benalmádena
Dessert from Benalmádena
Catalonian Cream
Ingredients:
1,5 litres of milk
10 yolkes of egg
60 gr. of maize flour
A bit of orange peel
A bit of lemon Peel.
A bit (10 cm of cinnamon raw)
300 gr. of sugar
100 gr. of glass sugar
How to prepare:
Get the milk with the cinnamon, the sugar and the lemon and orange peels, to boiling
point and remove from the fire.
Mix the egg yolkes with the flour. Add the milk with the sugar, cinnamon and peels
beating and putting on the cooker until it gets thick.
Strain and put into small individual bowls or saucers. Spread sugar on them and
scorch with iron (there are some special irons to do this) for the sugar to become
caramel.
20
Proof of sources for text and pictures
Responsible for text and pictures are the following schools:
AMERICAN ACADEMY (LIMASSOL)
Secondary School
Secondary Department Despinas Pattachi Str.
Po BOX 1867 Limassol
BALATONLELLEI ALTALONOS ES ZENEISKOLA
Secondary School
Petofi u. 1
8638 Balatonlelle
FAIRFAX SCHOOL
Secondary School
Fairfax Road
SUUTON Coldfield B75 7JT
INSTITUTO DE ENSENANZA SECUNDARIA AL BAYTAR
Technical college
Avenida de la Palmeras S/N
29631 Benalmádena
STAATLICHE REGELSCHULE: „GEORG KRESSE“
Secondary School
Dr. Wilhelm – Külz – Str. 19a
07950 Triebes
THEODOR-HEUSS-SCHULE UND DUALE OBERSCHULE
Secondary School
Martin – Luther - Straße 12
67304 Eisenberg (Pfalz)
Pictures have been made privat.
The schools of Eisenberg have to say thank you to:
Karin Schmidt, Hettenleidelheim for all our pictures and
translations into English.
Druck:
Verbandsgemeindeverwaltung Eisenberg
21