eTwinning video jingle

Congratulations from France to all our partners !

Asia : J'ai bien aimé éplucher et couper les légumes du pot-au-feu, et j'ai adoré le manger !
Olivier : C'était rigolo, les oignons faisaient pleurer et j'ai adoré mettre la viande dans le grand chaudron.
Carla et Etienne : ... et quand les parents sont venus le manger !

And good cooking to all of you :)
Teacher IH

European Quality Label

Hello everyone and CONGRATULATIONS on this award!! This project really inspired my cookery pupils to improve their English, as well as trying out new recipes from around the world. Thank you!

Look forward to hearing from everyone else..!

All the best,

Louise :-)

Bread And Butter Pudding - St Luke's School - UK

Ingredients

3 slices white bread

25g soft margarine

25g sultanas

1 egg

250mls milk

25gms sugar

Serve with custard cream or just on its own

serves 4

Method

Put the oven on gas 4 electris 150c - to pre heat the oven

2. remove the crusts and spread margarine on each side of the bread

3. Cut each slice into quarters

4. Put half the bread into a dish and add the sultanas and half the sugar

5. Cover the remaining bread and sprinkle with the rest of the sugar

6. Beat the egg with the milk and pour over the bread. Leave for 15mins

7. put into the oven and cook for 30mins until set and golden

Here is our video - Enjoy !

Pot-au-feu ... de France !

On holidays or already at school, hello to all of you !
Here is our pot-au-feu ! And I read in French the story called "La soupe au caillou" / "The stone soup" we worked with to cook...
Hope you'll enjoy !
Isabelle, Nancy, Boudonville

Summer Italian Cold Pasta-Pasta fredda

Ingredients
Half a kg short pasta,
salt,
250 g mozzarella cheese,
4 or 5 big tomatoes.
4 Wurstels,
1 can of tuna,
olive oil, basil

Method
1.Boil 4 litres of water and salt it when it bubbles
2.Put the pasta inside the water and boil it for ten minutes
3.( the cooking time depends on the type of pasta)
4.In the meantime cut all the ingredients into cubes
5.When the pasta is cooked, strain it completely
6.Season it and add all the ingredients
7.Mix and put it in the fridge for several hours
8.Now that summer is hot here in Italy, this pasta is fantastic!
9. Enjoy your meal and have a nice holiday!

Here is our video uploaded into Youtube :



Here is a version for those schools that cannot access Youtube

Portuguese students opinion about the project...

Powered by Podbean.com

I´m very proud of there effort and work to do this little post.
I was very nice to work with you all.
Thanks a lot for your colaboration.

MALTA RECIPE - BAKED RICE

INGREDIENTS

½ kilo minced meat
1 jar tomato juice
1 onion and garlic
pinch curry powder
1 ½ cups rice
3 eggs
100grs cheese

METHOD

1. Chop the onion and garlic.
2. Fry the onion and garlic.
3. Add the meat and fry.
4. Add the tomato juice.
5. Mix the tomato sauce with the rice.
6. Add the eggs.
7. Put in some cheese and mix.
8. Bake in a moderate hot oven for 30 min.

Here is our video :

Click on the picture below to see the recipe on the CookIT website

NORWAY RECIPE - POTATO DUMPLINGS

INGREDIENTS
750 gr. Raw Potatoes
350 gr. Boiled Potatoes
200 gr. (approx) Barley flour
1,5 tsp. Salt


For the sauce:
100 gr. Butter
2 dl. Milk
200 gr. Brown Cheese
3 dessert spoons Sugar
2 tsp. Vinegar

METHOD
Wash, peel and grate the raw potatoes.
Sprinkle with a bit of flour to stop them discolouring.
Mash the boiled potatoes and mix them in with the grated, raw potatoes.
Then add the salt and the rest of the flour and mix everything together.
Bring 3 litres of water and 3 teaspoons of salt to the boil.
Using a wet dessert spoon (or your hands), shape the mixture into balls and cook them in the boiling water for approximately 30 minutes.

To make the sauce:
Put the butter, brown cheese, milk and sugar in a saucepan and heat up until all the ingredients have melted together and formed a thick sauce. If you want to have a slightly sourer taste, add the vinegar.
Serve the sauce piping hot, with the dumplings.
As an accompaniment to this dish, fried bacon (approx. 200 gr, diced) and steamed swede can also be served, as well as a carrot salad.

Here is our video :

ITALY RECIPE - PIZZA

INGREDIENTS
1k white flour, yeast, oil, salt, water, mozzarella cheese, tomato sauce and other ingredients you like: courgettes, mushrooms, etc for the topping

METHOD
1.Prepare a good tomato sauce using either bottled tomatoes or fresh red tomatoes, adding flavours such as parsley.
2. Melt the yeast in 250ml of warm water and add a spoonful of sugar
3. Mix the flour with a spoon of olive oil, salt and add the mixture of yeast
4.When the dough is done, leave it in a warm place to grow
5. After an hour or more (it depends on external temperature) divide the dough in four pieces
6.Make each dough thin and round
7. Spread on the raw pizza the tomato sauce, mozzarella cheese and other ingredients, you like mushrooms, tuna, courgettes, etc
7. Put the pizzas in the oven, better if the oven burns wood
8.Bake them for a quarter of an hour/ twenty minutes
9. There you are! You must hurry to eat it warm!

Here is our video

Bavarian veal sausage

Greetings from Bavaria!

We had a lot of fun by cooking,
because we all like our bavarian veal sausage!

Here is our our film -
at : http://sites.google.com/site/foerderei/

Portuguese school presentation - part 2

This is our school library.
My students hope you enjoy it.



Voices:
Jéssica MAchado - 16 years old
Alexandre Francisco - 15 years old
Danilo MArtins - 15 years old
Rubén Ferreira - 16 years old.

It´s was a very hard work for them to do this movie, but I´m very proud of them.

Easter cake from Portugal

This movie was created by Rúben Ferreira, with collaboration of his mother how made on this cake on purpose for the project.
He also added a tradicional music from Portugal called FADO. It´s "Lisboa" from Amália Rodrigues.
Tradicional Easter cake called FOLAR.



Thanks a lot to Rúben´s mum!

Bigger in youtube.

Karelian rice pasties

Karelian rice pasties is very traditional finnish food.

I tried it ! tasted it !

Have you tried some different foods ? Have you a favourite food ?

Tell us about it ! Click on the image above to post your comments.

A healthy Greek dish

Not all schools can view you tube videos so I have uploaded another version in blogger.

2nd High School of Kozani-Greece

Our first webcam meeting 11th May Just click on the url below to see and hear the recording.

http://flashmeeting.e2bn.net/fm/fmm.php?pwd=5d2803-6339

Healthy meal from Slovenian school JZ OŠ Marjana Nemca RADEČE

Our students from 6. class made healthy meal for all school.

Easter breakfast from Italy

presentation from a pupil at Isituto Comprensive Via Baccano

Portuguese school presentation - part 1

This is our school the work was all done by a student called Ricardo Rito with 15 years old.



Youtube link bigger movie.

traditional Scottish stovies

This traditional Scottish dish, called stovies, was on the menu for our school lunch today.
Here is the recipe:
for 20 portions
INGREDIENTS
1200g of sausages
1500g of onions (chopped)
3000g of potatoes
2000ml water
10g salt
5g pepper
200g oatcakes

METHOD
1. Cook sausages on a baking tray in the oven. Remove from oven and allow to cool. Cut into bite-sized pieces.
2. Place potatoes, onions and half the water in a pot and start to simmer gently. Add salt and pepper to season. Cook for 40-45 minutes until the potatoes are soft, stirring occasionally. Add cooked sausages and mix through.
3. Serve with oatcakes.

We hope you enjoy your stovies! We do!

WELCOME

I am pleased to welcome two new schools to our project.

Happy to have you eTwinners here !

Foto Skola - Sweden

JZ OS Marjana Nemca - Slovenia

That makes 25 schools across Europe !!!!

Keep on Blogging !


John

Our school Latsia Gymnasium

Soufflé aux carottes/ carrots soufflé

We cooked this new recipe for 3 birthdays, a new way for children to eat vegs...!

You can listen sparrows... because we cooked with windows opened. Lovely!

Late Easter greetings from the Czech Republic

Easter Celebratrions at St Lukes School - England

Our School St Lukes - England

Girls from Italy

Three of our girls decided to introduce themselves and our school with a short video. We are not very good at ICT yet, but we are working on it!

Although Greek Easter is over, it’s not too late to present you the traditional Easter bread, called “tsoureki”. This delicious sweet bread is topped with almonds or sesame seeds, and usually includes a traditional red egg.
In Greece we always serve tsoureki with the Easter meal, but all the children try it with their cup of milk in breakfast. Its ingredients are: flour, yeast, butter, sugar, eggs, mahlepi (spice) or mastic, milk, sesame seeds or sliced almonds, hard boiled dyed red eggs.This bread is traditionally prepared with an essence drawn from the seeds of a Mediterranean spice, called mahlepi, which makes the kitchen smell delicious. Sometimes tsoureki is used as gifts for special occasion, for instance, it can be given as an Easter gift. Written by Teo, A3 class
.

Pasg Hapus

Fianna, Barker's Lane School, Wales
This is my video of reception class. Jake was finishing his Easter card on the front it says Pasg Hapus. This is Happy Easter in Welsh. Lucky reception had just been on an Easter hunt that is why he was still wearing his Easter hat. Hope you like it.

Howto ... make sandwiches

Here's a sort of instruction-movie how our students have to make sandwiches.
They make these sandwiches every day and we try to let as many students as possible make them.
So, all of them have to follow the instructions on the movie.

Video Barker's Lane Easter biscuits

Lauren Barker's Lane School, Wales
This video is about year 1 showing me their Easter biscuits. They made some cool shortbread in the shape of an egg then decorated them with lots of different coloured icing. It was really yummy!! Year 1 work with year 2 in the afternoons doing lots of different fun activities like this one as part of the foundation phase teaching in our school.

Barker's Lane Video

Natalie, Barker's Lane, Wales.
I hope you like my video of the sensory garden and grounds in my school. We enjoy chilling out in the sensory garden, makes a change from running around on the MUGA. Sometimes we come here to do art, or just look at how the flowers change. My friends Caitlin, Lauren and Fianna stared in this video. Can you see the labyrynth it's really cool.

Parents cook for us...

Last Friday I had a Parents meeting to talk about students evaluation and behaviour, since the class involve in this project is from a special education, like a vocational course for student with 15 to 17 years old.

I ask the collaboration of a mother to cook the typical Easter cake in Portugal, at the begging she was a bit surprise because we past Easter, but them she told me she will try to do it. So, this morning my student bring the cake and we eat it ;-) (it was very good) and my student make the photos and will produce the movie next Wednesday!!

I was very happy with the parents collaboration for the project! And of course we have the parent permission to publish students work!

Torill, Kristine and Malin have made a short video of Hemne Videregående Skole.

Cyprus Easter
Koulouria and Flaounes



Flaounes are the traditional Easter cheese breads we make in Cyprus. Traditionally they are made on Good Thursday and it's not an easy job. The preparations usually start from the previous day .

These cheese breads are made with a very flavorful bread dough and filled with a cheese called "Pafitiko" made during the Easter period for flaounes. However, this can be substituted by a mixture of other Cypriot cheeses such as halloumi or kaskavalli or the Greek cheeses ladotyri Mytilinis, graviera, kefalograviera and some kefalotyri. Kefalotyri is usually very salty, so don't add too much. We usually make more dough than necessary to make some koulouria, which is a very aromatic bread. In many parts of Cyprus they prefer to make them sweet by adding sugar and raisins, which is an excellent combination of salty and sweet.

Greek Easter wishes
Happy Easter * Kaló Páscha
Happy Easter * Kalí Anastási
Christ is risen Christós Anésti
Truly he is risen Alithós Anésti
Easter Wishes Chroniá Pollá
Pascha is the period before Easter Sunday, so you wish "Kalo Pascha" then, especially when the Holy Week starts. You wish "Kali Anastasi" when Easter Sunday is very close, especially after Holy Thursday and Friday. And of course you wish "Christos Anesti" on Easter Sunday when Christ is already risen.

Figolli - A Maltese traditional Easter biscuits

The children had a lot of fun baking Easter figolli. Figolli are traditionally baked at Easter time and given as presents to children. Thanks to two wonderful parents who came to our kindergarten to give a helping hand.

Fruitful Times

Here is a leaflet which has been published by our Local Authority. One of our local schools has made up recipes for healthy girls and healthy boys. What do you think?
A recipe for a healthy girl
Begin with an 11 year old.
Mix in a handful of sugar.
Then a pinch of happiness, cook well.
Fold in 5 fruit and veg a day, add water.
Stir in 8 hours of sleep and a toothbrush.
Finally pour in two pots of Petit Filous a day for strong bones.

A recipe for a healthy boy.
First take 10kg of boy.
Next add a packet of energy.
Now add a pinch of fat.
Boil a heart to make it pump well.
Put five footballs in for 90 minutes then scramble them on a pitch.
Now spread with vitamins.
Season with fruit and veg.
Finally serve with friends and a smile.

(Thank you to Musselburgh Burgh School for this great idea!)

Estonia - Our School Easter Activities

Romanian students' work for Easter

The Romanian students had a contest with Easter theme and here are some of their works. Enjoy! Suprising for the positive attitude about cookIT, they are preparing some magic... cookie. Don't ask! You know, we'll have Easter on Sunday. We have a student, you'll know her, she's a very talented on painting the religious themes.

Spanish Torrijas

SPANISH TORRIJAS

Hello, friends!!!

We hope you had a lovely Easter time.

In Spain we have eaten the traditional "Torrijas".
They are delicious and are very easy to cook.

The ingredients we need are:

-Some slices of bread ( a couple of days old)
-Eggs
-Sugar
-Cinnamon
-Olive oil

What do we do next?

We cut thick slices of bread

We mix sugar and cinnamon into the milk

We dump the bread first into the milk mix






We dump the milked sliced into the egg

We deepfry the bread

We sprinkle each slice of bread with sugar on both sides.

We can now enjoy this yummy torrijas!!

AND REMEMBER....
THIS IS A PERFECT RECIPE TO COOK WHENEVER YOU HAVE SOME BREAD THAT HAS GONE A BIT HARD !!

Happy Easter from Scotland

Happy Easter to everyone, wherever you are!
Here is a photo of the kind of Easter eggs we receive on Easter Day. They are made from lovely chocolate!

Easter in Poland

Dear partners - wish you a Happy Easter - a lot of happiness, health and satisfaction.

Primary School 3 Poland and Wlodek

Easter Drawings from Malta

Make a Smilebox slideshow

Traditionally, in Malta, we eat lots of sweets at Easter. We make drawings of Easter eggs and Chocolate bunnies. We also send you some photos of figolli, an Easter biscuit.

Make a Smilebox greeting

Happy Easter from Malta

Make a Smilebox postcard

Poland tradition - painted aggs.

Students perform the painted eggs.

Painted eggs and Easter.

Our school is a long tradition.

Students in class Vc

- Ola Fryc; - Anna Majchrzak; - Dominika Kowalczyk; - Sandra Chrobak; - Paulina Kaczynska;

- Natalia Rduch; - Kamil Barteczko; - Bartosz Marcisz; - Pawel Szczepaniak.

- project supervisor - Wlodzimierz Sidorow

We hope you enjoy our Easter Lamb Recipe! We look forward to trying your recipes!

God Påske!! (Happy Easter)

Kristine and Torill

Roasted Leg of Lamb - A Norwegian Easter Meal!

A typical Norwegian meal for Easter-Roasted Leg of Lamb

Roasted Leg of Lamb / Stekt lammelår

This is the Norwegians’ typical main meal for Easter. Many Norwegians go away to their log cabins in the mountains for the Easter holidays, so they will either cook this meal there, or at home. It is a simple recipe, but is very delicious and all Norwegians love it!
Recipe
For 6 people:
Ingredients: Gravy:
1 leg of lamb (roughly 2,5 kgs.) 8 dl of juices from the roasted leg of lamb
2 tsps. Salt 4 dessert spoons flour, mixed to a paste in cold water
1 tsp. pepper 1 dessert spoon blackcurrant juice, or red wine
2 tsps.crushed fresh rosemary 1 tsp. soy sauce
2 chopped garlic cloves ½ tsp. pepper
1 onion, chopped into 4 quarters ½ tsp. salt
3 carrots

1. Rub the salt, pepper, garlic and herbs into the uncooked leg of lamb
2. Put the onion and carrots in a buttered, ovenproof tray/dish. Put in the leg of lamb. Cook at 125c. for 2 to 3 hours.
3. Let the roast stand for at least a quarter of an hour, packed in tinfoil. In the meantime, make the gravy from the meat juices.
4. Serve the meat with creamed potatoes or roasted potato-boats, peas, carrots, mushrooms and chopped parsley.

Our School

This is our kindergarten school in Malta. We enjoy ourselves and we have a lot of fun.

Our favourite lunch

We take a pre-packed lunch to school. Look us show you what we like to eat. And look at our drawings too!! Malta

Traditional Finnish Easter dessert "mämmi"

Tiramisù

Hello, here are some pictures of 5 pupils, born in March, cooking a tiramisù "kiwis and oranges", on Monday 30th, in our class. Every month, a group is cooking. And every one is tasting !! Miam, miam !

Our school Boudonville

The first song you listen is a circle, like "Ring a ring o' roses", and the second has been created by a friend musician P.E. Kuntz, from the european anthem, Beethoven 9th symphony. We hope you'll enjoy, CE1H.

Easter in Portugal - Folar

"Folar" is a kind of sweet cake with some eggs in it. My students are in holidays these next 2 weeks. One of them is responsible for taking some pictures of his mother making Folar.

Our School in Poland

Hello from Scotland!

Hello to you all from Mrs Edwards and her class in Scotland! This is our school, which is called Yester Primary.

CYPRUS: CREATIVITY AND INNOVATION DAY IN THE HOME ECONOMICS LESSON.

The students worked, created, learned, had fun!!!!!!

.

Creativity and Innovation in the Home Economics lesson

Topic chosen: Cooking with our parents

On that day (26th of February), students from the A7 class together with their parents from four different countries (Belgium, Czech republic, Russia and Africa-Congo) cooked traditional dishes that their parents had suggested.
Activities:

• The students had previously searched and prepared brief power point presentations on the nutritional habits of the countries chosen. In this activity two other classes A5 and A6 were involved


• The students also studied the history of “Piniata” ( a Mexican traditional creation) and prepared one by themselves!


• The parents came to the school and cooked together with the students.


• The students then evaluated the dishes they had cooked regarding taste, nutritional values and appearance.