oeuf = egg ; beurre = butter ; farine=flour ;

lait=milk ; sucre = suggar ; sel = salt ;

levure de boulanger = yeast from the baker

Turkey with chestnuts

"Dinde aux marrons"

Ingrédients :

1 turkey (3 to 4 kg)
the liver of the turkey
150 gr of cooked calf
150 gr of cooked pig
100 gr of salted chest pig
1 big bard to cover the turkey
1 kg of butter
1 kg of chestnuts
2 shallots
1 truffe (if possible)
salt
pepper

Ingrédients :

1 dinde de 3 à 4 kg
le foie de la dinde
150 grs de veau cuit
150 grs de porc cuit (chair à saucisses)
100 grs de poitrine de porc salée
1 grande barde pour entourer la dinde
1 kg de beurre
1 kg de marrons
2 échalotes
1 truffe (facultative)
sel
poivre

Prepare the turkey, keep the liver.
Cleave the chestnuts and make them white by cooking them 2 minutes in boiling water : the 2 skins will "easily" be peeled off.

Put the chestnuts in ¾ liter of boiling water and let them cook during 30 minutes. Drain off the water and press like mash.
Peel and hash the shallots. Cook them with butter until they become transparent.
Hash the cooked calf, the cooked pig, the salted chest pig, the liver.
Mix with shallots and chestnuts. Add salt and pepper. Add pieces of truffe. Mix well.
Light the oven : thermostat 5/6.
Stuff the turkey with the mixture, put the bard all around it and let it cook during 1 ½ hour.
Don't forget to baste. Envelope with aluminium paper if it becomes dark...
Just eat with cooked juice.

Préparer la dinde, réserver le foie.
Fendre les marrons, les blanchir 2 minutes dans de l'eau bouillante, égoutter et retirer les peaux qui s'enlève facilement.

Mettre 3 /4 de litre d'eau sur le feu et dés qu'elle bout , y mettre les marrons.
Laisser cuire 30 minutes. Egoutter et réduire en purée.
Eplucher et hacher les échalotes et les mettre dans le beurre. Laisser cuire jusqu'à ce que les échalotes deviennent transparentes, retirer du feu.
Hacher le veau, le porc ou chair à saucisses, le lard et le foie.
Mettre ce mélange dans un saladier avec les échalotes et les marrons en purée.
Saler et poivrer. Ajouter alors des morceaux de truffes. Bien mélanger.
Allumer le four thermostat 5/6.
Remplir l'intérieur de la dinde avec la farce, l'entourer de barde et mettre au four 2h30.
Arroser de temps en temps. Si elle brunit trop, entourer de papier sulfurisé beurré ou de papier aluminium. Servir avec le jus de cuisson à part.

For pudding we usually eat a cake that we call a "yule-log"

Honey

In our region, we breed bees in order to make honey. You need a bee-hive, a tool to fill with smoke et some material to extract honey. In the bee-hive, you need an hive catched in the nature. An hive is made of 3 to 5 kg of bees, almost 10 000 to 100 000 individuals.

Le miel

Dans notre région nous élevons des abeilles pour faire du miel. Il faut une ruche, un enfumoir et du matériel pour extraire le miel. Dans la ruche, il faut un essaim que tu a capturé dans la nature. Un essaim est composé d'une reine et d'environ 3 à 5 kilos d'abeilles, c'est à dire entre 10 000 et 100000 individus.

Each bee-hive can produce almost 1,5 kg of honey.
You can use it like sugar or in cakes. Honey is used in mead's production (alcohol), in vinegar's production, in surgical procedure like healing substance. Honey is used to treat throat's pain.

Chaque ruche peut produire environ 1,5 kg de miel.
Tu peux utiliser le miel comme sucre ou comme garniture pour gâteaux. Il sert aussi à la fabrication de l'hydromel ( alcoolisé ), à faire du vinaigre de miel, en chirurgie pour faire cicatriser les plaies. Il adoucit aussi le mal de gorge.

INGREDIENTS :

FLOUR
YEAST
TEPID WATER
TO MIX ALL THE INGREDIENTS AND TO RICE FOR FOUR HOURS
AFTER ADD :
EGGS
BUTTER
RAISINS
CANDIED FRUIT
FLOUR
SUGAR
ORANGE AROMA
TO MIX AGAIN AND TO RICE FOR TWELVE HOURS AND TO PUT IN THE OVEN

"French pancakes"

On Friday the 3rd of February, we made pancakes with the youngest.

Here is our recipe:

Pour flour in a bowl, break eggs inside and add sugar, oil and milk. We mix with a whisk in order to have a liquid batter.
Pour some batter on a frying pan with a ladle. When the pancake is cooked on one side, we turn it over.

Then eat them with jam or sugar! It's delicious !
Enjoy your meal !

INGREDIENTS :

1.800 grs de harina
600 grs de manteca de cerdo
600 grs almendra
500 grs azucar glass
1 cucharadita de canela en polvo

INGREDIENTS :

1.800 grs flour
600 grs pig's lard
600 grs almonds
500 grs white sugar
1 little spoon of cinnamon

Se mete la harina al horno a dorar, se deja enfriar. A continuacion se forma una fuente con la harina y se mezcla con la manteca, la almendra molida, canela y parte de azucar glass.

We put the flour in the wave, and we wait till it is cold. After this we mix the lard and the flour with the almonds, cinnamo and the white sugar.

Una vez mezclados los ingredientes se comienzan a sacar los polvorones con un molde, los que se meteran al hormo precalentado por 15 o 20 minutos a 160° C.

Once that we mix the ingredients we get the "polvorones" out with a mold, we put them in the wave, which will be about 160 degrees.

Al sacarlos se dejan enfriar y se rocian con azucar glass y se envuelven en cuadritos de papel de china.

When we get them out and we mix them with white sugar, we wrape them with square form in chinese paper.

For 4 persons :

Ingredients :

Beef or calf
Carrots (2 or 3)
Turnips (1 or 2)
Picked onion with 2 or 3 cloves
Garlic
Potatoes
Salt
Pepper

Cooking

Peel the vegetables. Cook the meat (beef or calf) in salted water during two hours. Add the vegetables. Cook them during one hour. Your "pot au feu" is ready.

Ingrédients:

*Boeuf ou veau
*Carottes (2 ou 3)
*Navets (1 ou 2)
*1 oignon piqué de 2 ou 3 clous de girofle
*1 gousse d'ail
*Pommes de terre
*Sel
*Poivre

Préparation:

Epluchez les légumes. Faites cuire la viande (boeuf ou veau) dans l'eau salée pendant deux heures. Ajoutez les légumes. Faites-les cuire pendant une heure. Votre pot-au-feu est prêt.

Mrs. Meynier (our cook woman)

PROGETTO SOCRATES: VI PRESENTIAMO LA RICETTA PER PREPARARE LE

"TRENETTE AL PESTO"

"class 5 C Manzoni"

· una confezione di pasta
· 6 spicchi d'aglio
· alcune foglie di basilico
· qualche cucchiaio di parmigiano,
· alcuni pinoli, patate,olio,sale

PREPARAZIONE:

· tritare e mescolare aglio, basilico, pinoli, parmigiano e sale.
· Aggiungere poco per volta qualche cucchiaio d' olio fino ad ottenere una crema.
· In una pentola far bollire l'acqua insieme alle patate tagliate a fette.
· Aggiungere la pasta e terminare la cottura.
· Condire la pasta con il PESTO

INGREDIENTS:

· 1 pocket of pasta
· 6 pieces of garlic
· some leaves of basil
· some spoons of parmesan
· some pine nuts, potato, oil, salt.

PREPARATION :

· mince and mix garlic, basil, pine nuts, parmesan, salt.
· Add some oil to have got a cream.
· Put in a pot, water and potatos (cut in some pieces) and boil them together.
· Add pasta and finish cooking.
· Season pasta with
typical Italian sauce
PESTO

YOU NEED :

. Olive oil, 275 grams.

Anchovies, 60 gr.

Butter, 60gr.

5 cloves of garlic,

soft thistles,

yellow and red peppers,

fresh vegetables.

HOW TO COOK :

In a pan, put the oil and the butter and cook them slowly with the anchovies and thin pieces of garlic for about 20 minutes.

Then eat the sauce with fresh vegetables.

To keep the soup hot, eat it in special pots, with a little special candle in it. (See our drawing)