eGuide 2 MED: March 2023

Thursday, March 30, 2023

eGuide Poster Sehit Turgut Solak Science High School / Turkiye / Esra Toz

Wednesday, March 29, 2023

Poster from IES Enrique Tierno Galván - Spain (teacher: Yasmina Pérez Sánchez)

Tuesday, March 28, 2023

Secondary School Metković, Croatia.

Neretvanski brudet

Ingredients: 2 lbs of mixed fish (e.g. sea bass, gurnard, red mullet), 1 onion finely chopped, 3 garlic cloves, minced, 2 tbsp tomato paste, 1 cup of white wine, 2 cups of fish stock or water, 2 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp sugar, 1 bay leaf, 1 tsp dried thyme
Salt and pepper to taste

Instructions: Clean and cut the fish into large chunks. Set aside. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the tomato paste and stir well. Pour in the white wine and let it cook for a few minutes until it starts to reduce. Add the fish stock or water, bay leaf, thyme, red wine vinegar, sugar, salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 10-15 minutes. Add the fish chunks to the pot, making sure they are submerged in the liquid. Simmer for another 10-15 minutes until the fish is cooked through and tender.Remove the bay leaf and adjust the seasoning to taste. Serve the Neretvenian Brudet hot, garnished with fresh herbs and crusty bread on the side.

Crni rižot - Black risotto

Ingredients: 1 cup of Arborio rice, 1 small onion finely chopped, 2 garlic cloves minced,1 cup of dry white wine, 3 cups of fish or vegetable stock, 1/2 cup of squid ink, 1/4 cup of olive oil, 1/4 cup of grated Parmesan cheese, Salt and black pepper to taste

Instructions: In a medium-sized pot, bring the stock to a simmer over low heat. In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the Arborio rice to the pot and stir well, coating the rice with the oil and onion mixture. Pour in the white wine and stir until the rice has absorbed the wine. Add the squid ink to the pot, stirring well to distribute it evenly throughout the rice. Add the simmering stock, one ladle at a time, stirring continuously until the liquid has been absorbed before adding more. Continue adding stock and stirring until the rice is tender and creamy, about 20-25 minutes. Remove the pot from the heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Serve the black risotto hot, garnished with fresh herbs and additional Parmesan cheese, if desired.

Monday, March 27, 2023

eGuide Logo Sehit Turgut Solak ScienceHigh School / Turkiye / Esra Toz

Logo by Tuna Ert.

Edremit Şehit Mustafa Serin Fen Lisesi / TÜRKİYE

Viška pogača - Vis salted fish foccaccia, Vis cviti- Vis flower sweets

Viška pogača – Vis foccaccia with salted fish Ingredients for four people FOR DOUGH 600 g Smooth flour 1 teaspoon of salt 1 instant yeast 50 ml of extra virgin olive oil FOR THE FILLING 100 ml of extra virgin olive oil 250 g of onion 800 g tomato sauce 80 g of anchovy fillet (or salted sardines) 1 teaspoon of sugar Knead a smooth dough from flour, salt, yeast, oil and about 330 ml of lukewarm water and let it rise in a warm place. While you are waiting for the dough to rise, fry the sliced onion in 60 ml of olive oil. When it has wilted, add the previously prepared tomato sauce. Simmer on low heat and when the sauce is ready, put it aside to cool. When the dough has doubled in volume, divide it into two parts. Roll the dough to 1.5 cm and place it on an oiled tray so that it goes over the edge. Pour the prepared filling on the dough, put the salted anchovies and cover with the other half of the dough. Transfer the upper part of the dough over the edge and roll it up. Drizzle with olive oil, prick with a fork in several places and put it in the oven at 170°C to 180°C for 25-30 minutes. Serve Viška pogača warm or cold.

Vis cviti- Vis flower sweets Ingredients 1 kg of flour 20 dag of fat 30 dag of sugar 6 eggs a bit of salt zest of 1 lemon and 1 orange some rum some brandy a little mestre (anise and fennel extract in alcohol) 4 dag ammonia for cakes (ammonium bicarbonate) 2 dl of milk 1 vanilla sugar Melt the fat and beat the egg yolks with sugar. Put flour in another container, make a hole in the middle and put the egg yolks and fat mixture in it. Separately beat the egg whites and add them to the mixture. Add ammonia poured with hot milk, vanilla sugar, orange, lemon zest, rum and salt. Roll the dough to 5 mm and cut it in the shape of leaves and flowers with a rolling pin. Bake at around 180°C until golden brown. Remove from the oven. Coat with a mixture of brandy, rum and mestre. Roll in sugar.