Cook Book

The Cook Book of Sweden, Turkey, Poland & England

Starters

Polish FlagBroth

Poland

Broth

 

Ingredients:

  • 2-3 litres of water
  • 1.5 kilos of meat with bone (pork, beef or poultry)
  • Vegetables (carrots, onion or leek)
  • Broth cube or vegeta
  • Salt

Instructions:

Boil water and add meat, and cook about an hour, then add all vegetables.

Add salt to the soup after taste. Then add one broth cube or vegeta. After an hour straining brew, add parsley and pork chop with potatoes and raw salad made from carrots and apples.

Turkish FlagCigarette Borek  (sigara böregi)

Turkey

 

Cigarette Borek

 

Ingredients:

  • 4 Turkish-style pastry sheets
  • 250 g cheese (without fat)
  • parsley

Instructions:

 

Mix cheese and parsley in a bowl. Cut the pastry sheets in 8 triangular-like pieces put some cheese and parsley mixture on the wide side of each triangle and roll them up. Roll all the sheets up in the same way. Fry all the rolls lightly in oily pan until they get browned. Serve warm.

 

Ayran

AyranIngredients:

  • 4 glass plain yoghurt
  • 2 glasses water
  • salt

Instructions:

Blend all ingredients for 5 minutes. Pour into glasses. Also, if you see bubbles at the top after blending.

 

 

Swedish FlagEggs

Sweden

Eggs

 

Ingredients:

  • 1 egg for each person
  • caviare, pickled herrings or shrimps

Instructions:

Divide hard boiled eggs and put pickled herrings and caviare paste on the tops.

Union JackCream of tomato soup

England

 

Ingredients:

  • 2 rashers streaky bacon, rinded and chopped
  • 1 onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 x 400 gram cans chopped tomatoes (14 oz)
  • 900 ml vegetable stock (1 ½ pints)
  • ½ teaspoon dried rosemary
  • 275 gram crème fraiche (10 oz)
  • ½ teaspoon celery salt, optional
  • black pepper to taste

Tomato SoupInstructions:

Dry fry streaky bacon and add the onion and carrot with 3 tablespoons of water. Cover and sweat them for about 20 minutes until soft.

Add the tomatoes, stock and herbs and bring to the boil. Lowe the heat and add the remaining ingredients. Simmer for about 20 minutes then blend until it’s smooth.

Before serving reheat gently.

Main course

Polish FlagCutlets

Poland

 

CutletsIngredients:

  • 4 chicken breast
  • Potatoes
  • Carrots
  • Apples
  • Salt
  • Pepper
  • Garlic
  • Eggs
  • Baking powder
  • Breadcrumbs
  • Flour
  • Oil
  • Milk
  • Cream

Instructions:

Rinse and slice chicken breast and pat each of these pieces from both sides using pestle.
Add salt, use garlic and coat it in flour, then eggs and last breadcrumbs
Heat oil in a pan and fry it on both sides, 10 minutes each side.

Union JackShepherds pie

England

 

Shepherds' PieIngredients:

  • 450 g minced lamb
  • 1 large onion, chopped
  • 1 bay leaf
  • 50 gram mushrooms, sliced
  • 2 carrots, diced
  • 25 g plain flour
  • 300 ml lamb of beef stock
  • 1 tablespoon tomato pure
  • 700 g potatoes
  • 25 g butter
  • 4 tablespoon milk
  • 50 g grated cheese

Instructions:

Pre-heat the oven to 200 c
Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes. Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato pure. Cook, stirring, until the mixture thickens and boils.

Cover and simmer gently for 25 minutes. Remove the bay leaf and spoon into a 1.7 litres ovenproof serving dish.

Meanwhile, cook the potatoes in boiling water for 20 minutes until tender. Drain well and mash with the butter and milk and mix well. Pile onto the mince mixture and sprinkle over the cheese.

Bake for 15-20 minutes. Serve hot with a green vegetable.

Swedish FlagSwedish meat-balls

Sweden

 

Swedish Meat BallsIngredients:

  • 4 tablespoons of bread crumbs
  • 6 tablespoons of water
  • 2 tablespoons of finely hacked onion
  • 300 g minced meat
  • 1 egg
  • salt and pepper
  • 8 potatoes
  • lingonberry

Instructions:

Mix the bread crumbs with the water and let it stand for five minuites. Mix in the hacked onions, meat, egg and spices. Form balls and fry them.

Serve with boiled potatoes, green peas and lingonberry jam.

Turkish FlagSteam Kebab (istim kebabi)

Turkey

 

Steam KebabIngredients:

  • 500 g lamb meat
  • 4 eggplants
  • ½ glass sun flower oil
  • 1 tablespoon tomato paste
  • 1 onion
  • 1 tomato
  • Green chilli pepper
  • red pepper
  • mild, pale yellow cheese
  • salt

Instructions:

Cut the lamb meat into cubes. Peel and clean eggplants and cut them lengthwise almost 5 mm thick. Fry in the very hot oily pan. Sprinkle some sugar over all the fried ones if you want to make them more delicious. Meanwhile, in another saucepan, start to cook cubic cut lamb meat, same style cut onion, looks like a cross and put in the middle of them the meat mixture until the sides of them allow to be closed on top. Then, put on the top of it pieces of tomato, pale yellow cheese and green chilli pepper, and make it stable with sticks. After that spread the rest of the meat mixture juice over it. Put into oven an cook for twenty minutes at 200c. Serve hot.

Rice pilaf with chickpeas (Nohutlu pirinç pilavi served with istim kebab)

Rice PilafIngredients:

  • ½ glass rice
  • 4 glasses milk
  • 1 glass sugar
  • 1/8 glass rice flour
  • 2 teaspoons vanilla extract
  • 1 glass water
  • cinnamon

Keep rice in hot water for half an hour. Then, melt butter in a saucepan and add rice kept in hot water. Fry them for 2-3 minutes. Add chicken stock, boiled chickpeas and salt to the mixture of butter and rice. Boil at medium heat for 10-15 minutes. Serve warm. You can garnish with black pepper while serving.

Desserts

Polish FlagApple pie with honey

Poland

 

Apple PieIngredients:

  • ½ packet of margarine
  • 2 tablespoons of honey
  • 200 grams of sugar
  • 2 tablespoon of milk
  • 2 eggs
  • 1 teaspoon of baking soda
  • Half a kilo of flour

Filling:

  • 1 jar of grated apples

Ingredients:

  • ½ packet of margarine
  • ¾ cup of sugar
  • 3 tablespoons of hot water
  • 3 tablespoons of cocoa

Boil the icing for 7 minutes and put it on the cake.

Instructions:

Melt and cool margarine, honey, sugar and milk. Mix all the ingredients by hand. Divide a cake into two halves and bake on two baking trays. Spread with apple filling and top with the icing.

Swedish FlagSemlor

Sweden

 

SemlorIngredients:

Buns

Filling:

  • ½ dl milk
  • 200g almond paste
  • 2dl whipped cream

Sprinkle icing sugar over

Instructions:

Cut a lid on each bun. Erodes little giblets out of the buns, and then mix it with milk. Grated almond paste. Put whipped cream on each bun. Put on the lid and sprinkle some icing sugar over the lid.
Enjoy!

Union JackVictoria sponge cake

England

 

Sponge CakeIngredients:

Sponge

  • 175g unsalted butter175g caster sugar
  • 3 eggs, beaten
  • 175g self-raising flour

Filling

  • 3 tbsp strawberry jam
  • 500ml double cream

Instructions:

Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.
Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
Fold in the sifted flour and spoon the mixture into the prepared cake tins.
Bake for 20 minutes. Leave to cool and then remove from the tins.
Whip the cream until thick and use it to fill the sponge with the jam.
Dust liberally with icing sugar to serve.Turkey

Turkish FlagRice Pudding (Sütlac)

Turkey

 

SutlacIngredients:

  • ½ glass rice
  • 4 glasses milk
  • 1 glass sugar
  • 1/8 glass rice flour
  • 2 teaspoons vanilla extract
  • 1 glass water
  • Cinnamon

Instructions:

Boil water in a small saucepan. Stir in rice, cover the saucepan and simmer. Cook it until almost all water is absorbed, during you’re blending milk and sugar in a medium large saucepan. Cook over low heat and stir until the sugar dissolves. In a small bowl, blend rice flour with three tablespoons of the warm milk. And to make a thick pas you have to stir even more. Put some finished rice in the warm milk and change the heat up to the over heat level. Adjust rice flour and milk mixture, constantly you keep stirring.

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