Preparation
Preheat oven to 180°C gas. Butter the bottom and sides
of a 23x33 cm baking dish. Toss nuts with cinnamon set
aside. Unroll filo pastry. Cut whole stack at once to fit the
dimensions of the baking dish. Cover filo with a damp
cloth to keep from drying out as you work. Place two
sheets of filo in dish, buttering the top layer. Repeat until
you have 8 sheets layered. Sprinkle 2 to 3 tablespoons of
nut mixture on top. Top with two sheets of filo, butter,
nuts, layering as you go. The top layer should be about 6
to 8 sheets deep. Using a sharp knife, cut into diamond or
square shapes all the way to the bottom of the dish. Bake
for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking: Boil sugar and water
until sugar is dissolved. Add honey and lemon peel.
Simmer for 15 to 20 minutes, then remove from heat and
allow to cool. Remove lemon peel and discard. Remove
baklava from oven and immediately pour cooled sauce
over it. Let cool. Leave it uncovered as it gets soggy if
wrapped.
Ingredients
250g butter, melted
500g chopped walnuts
1 teaspoon ground cinnamon
1 packet filo pastry
200g caster sugar
250ml water
8 tablespoons Greek honey
1 large piece of lemon peel
CHICKEN MUAMBA
ANGOLA
Ingredients
1 whole chicken cut up
1 can tomato paste
1 large fresh tomato
1 garlic clove crushed
1 small onion, diced
1/2 cup chunky peanut butter
2 tablespoons palm oil
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper
1 hot pepper
Preparation
Simmer chicken covered in water with bouquette garnis until it's falling off the
bone. Never boil meat, that makes it rubbery. Pull meat off the bone and reserve
stock. Saute onion, hot pepper and garlic in oil until translucent. Add tomato. Stir in
tomato paste and about 1/2 C stock. Add peanut butter. You should end up with a
sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
Return chicken to the pan and simmer for a few minutes to infuse the flavours.
Serve over rice.
Ingredients
2 cups or 500 ml goat milk
⅓ cup or up to ½ cup white sugar
½ tsp. vanilla extract or ¼ tsp. bourbon vanilla powder
one cinnamon stick
pinch of salt
¼ tsp. baking soda
2 tbsp. whole fat cow milk
2 quarts or 1.90 litre goat milk
2 cups white sugar
1 tbsp. vanilla extract ¾ tbsp. bourbon vanilla powder
one cinnamon stick
1 tsp. baking soda
2 tbsp. whole fat cow milk
Preparation
Pour the goat milk, sugar, salt, vanilla and cinnamon into a large heavy pot and bring to a light boil
over medium heat. Stir to make sure all of the sugar has dissolved, remove from heat. In a separate
bowl mix the cow milk and baking soda until the baking soda has dissolved. Remove pot from burner,
pour baking soda mixture into the goat milk, stirring fast, be careful because the liquid will quickly
froth and overflow. Stir until the bubbles have subsided then turn the heat to medium and bring the
pot back to the heat. Continue to cook the goat milk mixture, stirring very frequently because the
mixture may bubble and pour over the pot. After another 20-30 minutes the mixture should begin to a
darken and start thickening into a thick sauce consistency. Continue simmering and stirring frequently
until the mixture turns a dark caramel colour and coats the wood spoon, this may take another 20-40
minutes depending on liquid left in the pot. The cajeta should the same consistency as maple syrup.
Pour into a jar and allow to cool completely. Store in the refrigerator until ready to use. The cajeta will
keep fresh in the refrigerator for a couple of weeks. The cajeta taste best if warmed up a little bit.
Ingredients
Preparation
For the Fish
55g plain flour
55g corn starch
Sea salt and pepper
1 tsp. baking powder
75ml dark beer
75ml sparkling water
4 thick white fish
fillets preferably
sustainable cod or
haddock
For the Chips
1kg potatoes, peeled
1 litre Vegetable oil,
lard or dripping to
cook
Scrub the potatoes well, then cut into 1/4" thick batons. Dry thoroughly
with paper towels and leave them sitting on paper towels to allow the
surface of the potatoes to dry out for about 30 minutes. Mix the flour,
corn starch, paprika and onion powder in a medium bowl until well
combined. Dust each fish fillet with the flour mixture on all sides. Add 1
1/2" of vegetable oil to a heavy bottomed pot and heat to 330°F. Line a
2 wire racks with 2 layers of paper towels each. Fry the potatoes in
batches until a light tan colour and the edges are just starting to brown.
Transfer the fried chips to one prepared rack to drain. When the
potatoes are done frying, add the baking powder to the flour mixture
and whisk together. Then add the cold beer to the flour mixture and
lightly whisk together. It's okay if there are still a few lumps, just make
sure you do not over-mix the batter or it will end up heavy. Dip the
fillets in the batter and fry them in batches. Flip the fillets over with
tongs when you see the edges start to turn light brown. Transfer to the
second prepared rack as they finish frying. When the fish is done
frying, increase the heat of the oil to 375°F. Fry the chips a second time
until they are golden brown and crisp. Drain on a rack and sprinkle
with salt. Fry the fish a second time at the higher temperature until
golden brown. Drain on a rack. Serve the fish and chips with lemon
wedges or vinegar.
Ingredients
• 250g / 1 package of cookies biscuits
• 150 ml of milk
• 3 tablespoons of Nesquik powder
• 2 tablespoons Cognac
• 200g of dark chocolate
• 2 tablespoons sugar
• 2 tablespoons butter
• 1/2 cup milk
Preparation
Separate the yolks from the album. In a saucepan, place the milk, egg yolks and
condensed milk. Cook over medium heat until boil stirring constantly. Reduce the heat
and continue to stir. When the cream begins to "unstuck" from the bottom of the pot,
start counting 5 minutes and then turn off. Let it cool. Beat the egg whites until stiff,
add the sugar and continue to stir for 3 minutes. Add the cream and mount it. In the
container with the cookies, spread the cream made ​with egg yolks and condensed milk
and then cover with the other cream. Spreads well and in a uniform manner, such as to
obtain two layers. Leave in the fridge for an hour and a half, then serve.
ITALY
Ingredients
flour 500gr.
warm water
250/300ml
1 die Yeast of beer
oil ½ glass
salt 1 spoon
sugar 1 spoon
Tomato
mozzarella
Preparation
Start melting the yeast with some water,
sugar and a tablespoon of flour for 10/15
minutes. Apart mix the flour, the water
with the yeast of beer, add the water
with oil and the salt, until you get a soft
and homogeneous mixture, and leave it
to rise 2 or 3 hours. According to the
temperature, season pizza and bake it
in the warm oven 220°C for 20 minutes.
Ingredients
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup corn starch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar
Preparation
Preheat oven to 175°C. Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper. In a large
bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1
tablespoon vanilla; beat until well blended. Pour butter into prepared pans. Bake for 35 minutes, or until wooden
toothpick inserted in centres comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and
remove to racks to cool completely. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup
sugar and corn starch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1
teaspoon vanilla. Cool before using. Combine whipping cream and confectioner's sugar in a chilled medium bowl.
Beat with an electric mixer at high speed until stiff peaks form. With long serrated knife, split each cake layer
horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups. Frosting for decorating cake; set
aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble,
place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second
cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved
crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe
around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
CURRY RICE
SRI LANKA
Ingredients
400 gr. Rice
1 Onion
Curry Powder
Butter
1 Nut vegetable broth
Salt and Pepper
Preparation
Prepare the broth in a saucepan and let it simmer over low heat,
you will always have it available throughout the proceedings.
Melt the butter in a large saucepan, add the finely chopped
onion and let it brown. Add three teaspoons of curry powder, a
pinch of pepper and stir with a wooden spoon. Pour the rice
into the pan, mix it with the other ingredients and let it cook for
few minutes. Sprinkle the rice with a ladle of broth and continue
to add a bit at a time as they dry, until the cooking. Taste
occasionally to measure out the salt, keeping in mind that the
die is already tasty. Before removing from heat, add a knob of
butter and the dish is ready!
Ingredients
1 pound bread
½ cup butter, melted
2 tablespoons dry wine
4 eggs
1 cup raisins (dried grapes)
1 tablespoon vanilla
1 cup sugar
1 teaspoon ground
cinnamon
1 pinch of salt
3 cups of milk
Preparation
In a food processor or grinder, grind the bread, place in a large bowl and
mix with
the other ingredients, stirring to dissolve sugar.
Put this mixture into a mould bathed in caramel and bake at 375 degrees
for one hour, or until a toothpick comes out clean after inserting in
centre. Let cool and serve cut into pieces to your liking.
SIAMO QUELLO CHE MANGIAMO
E’ proprio vero: ”siamo quello che mangiamo”,
perché una buona alimentazione può giovare
molto alla salute, può inoltre prevenire molte
malattie di tipo alimentare ad esempio il diabete
e il colesterolo alto. L’alimentazione è un diritto
primario che dovrebbe essere garantito fin dalla
nascita e un bisogno primario che spasso non è
soddisfatto nel migliore dei modi. L’alimentazione
è una fase importante della vita dell’essere
umano. Gli alimenti sono costituiti da sostanze
complesse che l’organismo digerisce e trasforma
in sostanze più semplici utilizzabili dal corpo
umano.
I NUTRIENTI FONDAMENTALI
I nutrienti fondamentali si dividono in macronutrienti: che
apportano energia e calorie:proteine, carboidrati, grassi e
micronutrienti che non apportano energia, ma
contribuiscono al mantenimento della salute e sono:
vitamine, sali minerali e acidi nucleici.
Soffermiamoci a parlare dei macronutrienti:
le proteine hanno funzione strutturale quindi contribuiscono
alla formazione di massa magra. Assumere troppe proteine
è dannoso per i reni. Si trovano nelle carni, nei legumi e
nella soia.
I carboidrati forniscono all’organismo energia pronta (che
non deve subire trasformazioni prima di essere utilizzata) e
si trovano nella pasta e nei cereali.
I grassi funzionano da riserva di energia. Esistono grassi
liquidi che sono più leggeri: olio di qualità e grassi solidi che
sono più pesanti: burro e oli di bassa qualità (molto
dannosi).
UNA CORRETTA
ALIMENTAZIONE
La corretta alimentazione è quella che,
tenendo conto dell’età, del sesso e del tipo
di attività, soddisfa il fabbisogno calorico
giornaliero dell’individuo. La dieta è molto
varia, essa dipende dalla cultura e
dall’ambiente in cui vive ogni popolazione.
Lo studio della dieta umana ha prodotto lo
sviluppo di una vera e propria dieta
alimentare. La scienza della nutrizione è in
continua evoluzione e l’acquisizione di
nuovi dati fa si che la dieta corretta venga
periodicamente aggiornata.
SIAMO QUELLO CHE
MANGIAMO
Classe I AE ISTITUTO GALILEI
Inglese: Prof.ssa Franca Monzeglio
Italiano: Prof.ssa Lina Salmoria