Here
you can see some of the recipes from the Comenius cookbook. Here
you can see some of the recipes from the Comenius cookbook.
Pleace click on a link to see the recipe !
Traditional:
Baltic herring rolls, Karelian
Roast
Youngsters: Meatballs, Banana
shake
Head´s choice: Salomon
casserole
Traditional:
Danish
steak, Pancakes
Youngsters: Burgers, Pitabread
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Traditional:
Leek and potato soup, Smoked fish
(Haddock)
with sinach
sauce
Youngsters: Apple pancake pie
Traditional:
Jansson´s temtation, Sailor´s casserole, Raw
spiced salomon
Youngsters: Elephant´s ear with onions, garlic
butter and fried
potato, Meatsauce
Head´s
choice: Oriental
prawnpan
BALTIC HERRING ROLLS Traditional
| 1 kg baltic herrings 1 tbs. salt 10 allspices 2-3 bayleaves 1-2 onions 1 dl winegar 5 dl water 1 dl sugar |
1. Clean and wash the
baltic herrings. 2. Roll the baltic herring fillets from the tail. 3. Put the rolls in layers in a saucepan with onionrings, all spices and bayleaves. 4. Mix vinegar,water and sugar.Pour the mixture over the baltic herring rolls so that they barley get covered. 5. Cook the baltic herrings gently 10-15 min. |
KARELIAN ROAST Traditional
| 200 g roast beef 200 g shoulder of pork 1 tsp salt 5 allspices 1 small onion 1 bay leaf 2 dl water |
1. Cut the meat into
pieces and put to a pan with spices. 2. Add water. 3. Stew 1½ hours in the oven in 200 degree celsius. |
MEATBALLS Youngsters
| 300g minced meat 3/4 bread crumb 1 dl water 1 onion (1 a clove of garlic) 1 ts salt 1/4 ts white pepper 1 ts red pepper |
1. Mix the bread crumb and
the liquid in a big bowl. 2. Peel and cut the onion (and the garlic) into small pieces. 3. Add to the bread crumb the onion,the egg,spices and the minced meat.Mix the dough even. 4. Bake the dough into a roll on a wet working board.Divide it into equal sized pieces and roll them into balls whit wet hands. |
| Roasting: Way one: Put the balls to baking plate on grease proofe paper.Roast in the upper level of the oven in 225 degrees celsius about 12-15 minutes. Way two: Make oil hot.Add the balls little to a pan and shake it ,so that the balls move and get a fine form. Mikko Lemola and Aki Lankinen |
|
BANANA SHAKE Youngsters
| 1 banana 1 tbs vanilja ice cream 1tbs honey 1½ dl milk 3/4 dl plain youghurt |
1. Peel and slice banana. 2. Pour all ingredients of the shake into blender. Put on the lid and switch on the machine for a minute. 3. Take the can off. The banana shake should be ready now and served immediately. |
SALMON CASSEROLE 4 persons Head´s recipe
| 2½ dl rice 1 tin of salmon or fresh salmon 3 onions Oil white pepper 2-3 dl single cream dill |
Cook the rice in boiling water with salt. Peel the onions cut them in to slices and braise in oil til onions are golden. Butter the dish and put in layers of rice, onions and then salmon. The lower with salt and upper most Layer should be rice. Mix pinch of white pepper and single cream and pour it in to the dish. Put some pats of butter on top. Let the dish stay in the ownen for 30 min in 200 degrees celsius. Sprinkle the casserole with dill before you serve it. Serve with fresh green salad. |
DANISH STEAK (Dansk böf) 4 portions Traditional
| 2 big onions 75g butter 600-800g beef without bones or fat 5-6 spoons full of flour salt peper 4 decilitres of soup colour |
Fry thinly cut onions to a
brown colour in half of the butter. Chop the meat oncec
in a machine and shape them to round steaks. 6-8pcs. Turn
them in flour added with salt and peper and fry them in
the rest of the butter on a well heated pan , 3-4 min on
each side. The pan is boiled out with soup or potatowater
and the sauce is thikened with the rest of the flour. Let
the sauce boil for 5-10 min. One third of the onions can
be added to the sauce. Adjust the taste and add colour.
The rest of the onions are spread over the steaks and the
sauce is added. Serve with boiled potatoes, large
cucumbers and raw vegetables. Sigurd L. Thorsen |
PANCAKES Traditional
| 9 Ounces flour A half teaspoon salt 1 tablespoon sugar 5 dl milk 3-4 eggs 3 tablespoons oil |
Mix it all together, until
it gets a very light brown colour, with no lumps in it. Put some of the clough on the pan,until it coveres the pan. Eat the pancakes with: Icecream, jam and suger. Sören Haubjerg |
BURGERS 4 portions Youngsters
| 1 pound/500g chopped beef salt and peper 2-3 teaspoonful butter or margarine |
Accessories: 4 burgerbuns cucumber or pickles tomatoes salad cheese fried bacon |
| Form the meat
into hamburgers, and fry then in the fat, until they get
brown. Turn down the heat and fry them until they are
ready. Toast the burgerbuns, and cut them in to halves.
Put in the accessories and the steak. Sönder and Bambi |
|
PITABREAD 4 Persons Youngsters
| 8 pitabread 1 cucumber 4 tomatoes 1 tin tuna 4 eggs dressing 1 red or green pepper 1 salad 1 union 1 tin carn 1 tin pease 3 carrots |
Turn on the oven on 200
celsius. Cut the salad in pieces, and put it in a bowl.
Cut cucumber, tomatoes, union, pepper and carrot in tern,
and put it in the salad. Open the corns and the peases,
slant the water from, and put them in the salad. Make some water boiling. When the water boiling, put then the egg in. They shall be there for 9 minuits. Cut them in slices,and put them in the bowl. Open a tintuna and put it a bowl. Put the pitabread in the oven in 3 or 4 minuets. Put all the bowls on a table. |
| How you eat
it: You cut the top of the pitabread and put the salad, the tuna and the eggs in the pitabread. At last you slant the dressing down in pitabread offshore the stuffing. You can enjoy it with a cold soda. Nanna and Ane |
|
LEEK AND POTATO SOUP Traditional
| Wash and cut
up two leeks. Take three medium potatoes and peel them
and cut them up into cubes 5 x 5 cm. Put 2 gms of butter
in a pan and heat gentily. Add the leeks and potato and
allow to cook for 10 minutes. Now add 280 ml of chicken
stock and 100 ml of milk. Allow to cook gentily for 25
minutes. Put everything into a blender and blend for 10
seconds. Return to the pan and add some cream. Serve with
freshly made toast. A wonderful soup for a cold day- Mr Shiptons faourite. |
SMOKED
FISH (HADDOCK) WITH SPINACH SAUCE
Traditional
| 4 pieces of fish 175 gms
each skinned and boned 275 ml milk fresh milled (ground) pepper For
the sauce: |
Make the sauce by gentily
melting the butter in a pan. Blend the eggs and gentily
add the melted butter plus some salt and pepper to taste.
When the sauce has thickenned slowly add the lemmon. Keep
the sauce hot by placing it over a basin of boiling
water. Cook the fish in milk (called poaching in Eng land) for 6-7 minutes. At the same time cook the spinach - melt 25 gms of butter add spinach cover and cook on a medium heat for 4 minutes. When cooked drain off liquid and cover to keep warm. To serve devide spinach between four and put fish on the top of spinach. Whisk the sauce and add the chives. Pour over fish and serve straight away. |
APPLE PANCAKE PIE 6 persons Youngsters
| For 6 people you need: 250 ml of milk |
In a bowl mix the flour
sugar and salt. Add the eggs to make a better. Mix till
smooth and add the vanilla. Peel the apples and take and
cut into slices 0,5cm thick. Lay the apples in a dish and
pur the batter over the apples. Cook in an oven at 220
for ten minutes then heat down to 160 and cook for 30
minutes. Server with lots of cream. |
Jansson´s temptation (4 servings) Traditional
| Ingredients:
|
1. Peel the potato and the
onions. 2. Shred the potato and chop the onions. 3. Take turns with putting potato, onion and filés of sprat down into an oven proof dish. Begin and end with potato. 4. Pour cream or milk and the gravy from the can of sprats over everything. 5. Put little pieces of butter and the bread crumbs on top. 6. Cook in the oven (225*C) for 40 minutes. 7. Serve with bread and butter, and maybe a mixed sallad. |
SAILOR´S CASSEROLE 4 people Traditional
| Ingredients: 500 grams of beef in 3 mm slices |
1. Slice the meat. 2. Peel and chop the onions. Fry it in ¾ of the margarine, and take it out when it is brown. 3. Add the rest of the margarine and fry the meat. 4. Take the meat out and pour water into the pan. 5. Peel the potato and cut it into pieces. Put it into a casserole together with the meat and the onions. Save some potato to put on the top. 6. Add spices. 7. Pour the water/gravy and the beer on top of everything. Boil under lid for about 45 minutes. 8. Add parsley on top before you serve it! |
RAW SPICED SALOMON (4-6 servings) Traditional
| 1 kilo salmon in two
filés 2-3 teaspoons whole white pepper 1/2 dl salt 1/2 dl sugar 2 bunches of dill |
1. Crush the
white pepper together with salt and sugar. 2. Chop the dill. 3. Put some of the salt mix and some of the dill at the bottom of a plate. 4. Put one piece of salmon on top of the mix, with the meat side up. 5. Add some salt mix and dill on top. 6. Put down the other piece on top of the other, with the meat side down. 7. Put the rest of the salt mix and the dill. 8. Cover the plate and let it be in the fridge for 2 days. Turn the salmon over a couple of times during that time. |
| Raw spiced sauce 2-3 tablespoons mustard |
ELEPHANT´S EAR WITH ONIONS,
GARLIC
BUTTER AND FRIED POTATO 4 Servings Youngsters
| 4 fillets of
veal 2 yellow onions For
garlic butter: |
1. Choose 4
big thin fillets of veal. 2. Pound it flat between grease proof paper or handiwrap. 3. Fry in oil in a fryingpan, or grill in a grillpan, half a minute a side. 4. Peel and slice the onions and fry in some margarine until it is golden. Put on a plate with the meat. 5. Mix butter (roomtempered) with the garlic and the parsley. Form it into a roll and let it cool in the fridge for a while. Slice and serve on warm meat! Serve with fried potato! |
| FRIED
POTATO 4 Servings 10 potatoes |
1. Peel and
cut the potatoes into thin slices. Rinse well. 2. Put margarine in a pan, and put the potato into it, too. 3. Fry in the oven, 225 degree for 30 minutes. 4. Turn the potatoes over once in a while. 5. Add salt and garlic. |
MEATSAUCE (4 servings) Youngsters
| 2 yellow onions 2 tablespoons margarine 200-300 grams of minced meat 1 tablespoon flour 3-4 tablespoons tomato purée 2-2 1/2 dl water 1 bouillon cube 1 teaspoon salt 1 grain of oregano or thyme parsley 1 garlic clove |
1. Peel and chop the
onion. Fry it in the margarine until it is soft. 2. Add the minced meat and add the flour. 3. Add the tomato purée, water and the bouillon cube. 4. Add the spices. 5. Boil under lid for at least 10 minutes. 6. Put parsley on top and serve with spaghetti!!! |
ORIENTAL PRAWNPAN Headmaster´s favourite
| Ingredients: 2 pounds (1 kg) prawns 2 ounces (50 g) butter 2-3 teaspoons curry powder 1 teaspoon paprika powder 3-4 squeezed garlic cloves 1 bit leek 1 red pepper 5-7 ounces (150-200 g) champignons 1 tablespoon mushroom soy 3 gills (4 dl) double cream 5-6 tablespoons tomato purée 2 gills (2 1/2 dl) creme fraiche (sour cream) herb salt 1 gill (1/2 dl) white wine chopped parsley |
Frizzle the butter and mix
it with curry and paprika powder, squeezed garlic, sliced
leek, sliced pepper and sliced champignons. Let it simmer
together 10-15 minutes. Add mushroom soya, tomato purée and cream and let it boil. Finally you put in creme fraiche, wine and the peeled prawns. Heat it up quickly and taste it. Sprinkle over a little parsley. Serve with rice. |