WOW Europe Day- Portugal

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Project meeting in Portugal

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Waffles from Liège

The recipe from Waffles from Liège

Onionsoup

Here you can find the recipe for onionsoup

Tomatoes with shrimps

Here you can find our recipe:

Portuguese Gaspacho

Here is our 3th recipe: Gaspacho.

A fresh and healthy soup.

 Enjoy it,

Popias (portuguese biscuits)

We share with you this tasty recipe of "popias", very typical from our  "Alentejo".

We will send all our  recipes to you as soon as we have our "Gaspacho" (the 3th one) ready .

Portuguese Bread and Garlic Soup

We hope that the fresh coriander and pennyroyal we send you are ready to use.

You are going to need it if you want to trye this delicious portuguese soup.

Pupils from Hiltenfinger Primary School prepare typical German/ Bavarian meals

Together with their teacher Mrs. Seehuber the 4^th-grade students cooked two typical Bavarian meals at school.

Group one prepared a dessert called „Bayerische Crème”.
This very sweet dessert takes a while to get its right consistence before it can be eaten.

Group two prepared a „Schwäbische Flädlesuppe“. Pancakes must be baked, then cut into stripes und put into a soup of vegetables.

Another group was responsible for decorating the tables: they folded serviettes, created menus on their new PC`s and laid the tables in fine manner. 

After work, all the children gathered at the beautifully decorated tables, to have a delicious meal together.

Work on the typical houses of Brittany

Rennes, the capital of Brittany, shows us the oldest Breton examples of half-timbered houses. During our lessons in Arts the third class reconstructed the half-timbered houses, which you can see in the city of Rennes. 

 

We had to use fine strips of thick paper to reproduce the various structures and decorations of these houses. We can see wooden beams and decorations as cross of St. Andrew (only under windows).

Then we colored the houses in the typical colors.

When we finished our houses, we put them side by side and recreated Middle-Ages Breton street.

Working about houses....

Paste of caramelized biscuits:

What do we need?

• 200 grams of caramelized biscuits
• 8 cl of coffee
• a bit of milk
• cinemon
• a slice of bread so you can taste!
• a pestle

Before starting:

Wash your hands

Step 1:

Take 200 grams of caramelized biscuits

Step 2:

Crush the biscuits in small pieces

Step 3:

Add 8cl of warm coffee to the biscuits and a little bit of milk.

Step 4:

Blend it all together.  If you want you can leave small pieces of biscuit in the mixture.

Step 5:

Flavour with cinemon.

Step 6: 

Froth everything together!

Step 7:

Spread it on a slice of bread…

 Enjoy your meal!

 

COOKING ACTIVITY - Açorda de Alho-

The pupils of the Pólo de Educação de Vila Ruiva, developed the ‘Comidas’ 2^nd activity, having made in the kitchen of our school the traditional dish ‘Açorda de Alho’.

We recorded and share those moments.

Hope you enjoy it!

Try it! It’s easy!

registo açorda ingles

Publish at Calaméo or browse others.

[FRENCH RECIPES] CREPES BRETONNES from Brittany ...

Here is the second recipe from Brittany !

RECETTE DES CREPES BRETONNES

Ingredients :

-500gms of flour

-150 gms of sugar

-10gms of salt

-4 eggs

-90 cl of milk

-25gms of butter

STEP 1 :
- Pour the flour, the salt and the sugar in  a big bowl. Mix these ingredients together.
STEP 2 :
-break the eggs and beat them in the bowl with the flour, salt and sugar.

STEP 3:
-Add the milk and mix it carefully with the other ingerdients using the wisk.

STEP 4 :
- let the mixure rest for one hour in the fridge.

STEP 5 :
-Mix your preparation with the rest of the milk (40 cl).
-Grease your frying pan and put it on the cooker
-Use a ladle to pour it and spread the mixture on the hot pan.
-Here is your crêpe, toss it and let it cook and stop it before it gets burnt !!!

(On the picture, you can see a typical "crêpière", but you can use a frying pan)

-You can eat it with Nutella (chocolate spread), honey, sugar, marmelade, butter, toffee...or whatever you want on it!)

BON APPETIT LES AMIS !

St. Nikolaus and Christmas in Europe

During the last project meeting in Aalst I got to know the Belgien tradition of celebrating the feasts of St. Martin and St. Nikolaus. It is very different to the Bavaria tradition, so I bought a book for children in Aalst about „Sinterklaasje“ and the Belgien legende of St. Nikolaus.

In my 3. class, we red the Belgien story of „Sinterklaasje“ and continued with a project of „Celebrating Christmas and St. Nikolaus in different parts of Europe and North America“.We worked about 2 weeks in the lessons of German, History, Arts  education and Music education.

Here are some pictures of the children, working in groups.

                                                            

   

             

 

[FRENCH RECIPES] "Far breton", not so far !

Here is a very traditionnal recipe from Britanny. 

You can cook it with prunes(dried plums) but here is a recipe with raisins !!!

INGREDIENTS
100 grams of raisins
8 soup spoons of flour
7 soup spoons of sugar
a pinch of salt
3 eggs
1/2 litre of milk

USTENSILS :
a small bowl in which to soak the raisins and a sieve
a big mixing bowl and a medium-sized mixing bowl
a whisk and 2 soup spoons
a measuring jug
a flan dish

STEP ONE:Soak the raisins in water to make them swell.

STEP TWO
Pour the flour, the salt and the sugar into the big mixing bowl. Mix all these ingredients together.

STEP THREE
Break the eggs, beat them with the whisk in the medium-sized mixing bowl then add them to the mixture.

STEP FOUR
Add the milk, then mix it carefully with the other ingredients using the whisk

STEP FIVE
Strain the raisins through the sieve and then add

them into the mixture with a soup spoon.




















STEP SIX
Pour the mixture into the flan dish then bake it in a moderate oven for one hour (155°C/ thermostat 4)

                                                                  BON APPETIT !