“Cultural Heritage” in Europe Booklet

Portugal

Mold small portions of the mixture with two
tablespoons. Heat the oil in a deep fryer (place a
cork stopper in the oil to not make foam). When
the oil is hot, add the cod fritters and fry them
until golden. When they are fried, place them on a
plate with absorbent paper.

Serve the cod fritters with lettuce salad or
tomato rice.

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Portugal

OCTOPUS ‘À JARDINEIRA’

OCTOPUS ‘À JARDINEIRA’ - since we have a large sea cost, octopus are easy
to find, fresh of conserved in ice, in most markets.

Since not all the country has sea border, in the regions far from the sea, this
sea food in cooked as a delicacy in Christmas time.

Ingredients

● 1.2 kg octopus ● Pepper (to taste)

● 200 grams green beans ● 1 kg potatoes

● 200 grams peas ● 50 ml olive oil

● 2 medium carrots ● A drizzle of olive oil to cook

● 1 medium onion the octopus

● 1 small onion to cook the octopus● Parsley (to taste)

● 3 medium ripe tomatoes ● Salt (to taste)

● 2 cloves of garlic

● 1/2 green pepper

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Portugal

Preparation (1 hour)

Clean and wash the octopus. Put it in a saucepan with water seasoned with a
little salt, a drizzle of olive oil and a unpeeled small onion. Bring to a boil over
high heat. When starts boiling, reduce to medium-low heat and cook the
octopus for 25 to 30 minutes. When the octopus is cooked, drain and cut it in

Cut the sponge into 1/2 inch thick slices and moisten them with maraschino.
Line a deep round bowl about 10 inches in diameter with some of the slices
and fill with the ricotta mixture, smoothing it down nearly with the blade of a
knife. Cover with the remaining slices of sponge and chill in the refrigerator
for several hours or overnight.

small pieces; set aside. Reserve the cooking water.

Meanwhile, peel and wash the potatoes, carrots and the green beans. Cut the
potatoes into quarters and the carrots and green beans into small pieces; set
aside.

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Portugal

put the chopped onion, chopped garlic, olive oil, pepper and the green pepper
cut into strips in a saucepan and saute over low heat until the onion starts to
turn golden brown. Add the peeled tomatoes cut into small pieces and cook
over low heat until the tomato start to break down. Then, add the octopus,
stir and cook for about 5 minutes.

Pour 400 ml of the cooking water and boil over high heat. When starts
boiling, reduce to low heat and add the peas, green beans and the carrots cut
into small pieces and the potatoes cut into quarters. Season with a little more
salt, stir and cook about 25 to 30 minutes, stirring occasionally.

Turn off the heat, sprinkle with chopped parsley and serve.

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Spain

PAPARAJOTES

Typical dessert of Murcia made with lemon
leaves

Ingredients

● 2 eggs
● ½ l of milk
● ½ packet of yeast
● 500g of flour
● 100g of sugar
● Olive oil
● Powdered sugar and cinnamon to sprinkle
● Lemon leaves
● Lemon shreds

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Spain

PAPARAJOTES

Directions

1. If you have the lemon leaves, wash it very well and
dry it with paper.

2. In a dry container, mix the flour with the yeast and
make a hole in the middle

3. Add the eggs, milk and lemon shreds.
4. Beat with a stick until you have a homogeneous

mixture.

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Spain

PAPARAJOTES

5. Put the oil to heat, and start to fry the dough.

6. Batter the lemon leaves in the dough and fry it until
both sides are golden.

7. Remove it and put in a plate with a paper to drain it.

8. Sprinkle the paparajotes with the cinnamon and the
sugar using your hands.

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Spain

MICHIRONES

A spicy, reddish and tasty stew which you should eat with
read, in winter and with cold.

Ingredients

● ½ Kg of broad beans frozen or fresh.
● A piece of Serrano jam or it bone (you can also add a

piece of bacon).
● Spicy pork sausage for the food
● Chili peppers (3 or 4)
● Two big spoons of Majorcan sausage
● A big spoon of paprika
● One leave of bay
● Garlic
● 2 potatoes
● Salt/ pepper

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Spain

MICHIRONES

Directions

1. First of all, we soak the broad beans a day before
and we change the water a couple of times.

2. In the pressure cooker we add the bones of jam,
the broad beans, the spicy pork sausage, the leaves
of bay and the chili pepper. Next, we add water
until two fingers are added and we close it 15
minutes.

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Spain

MICHIRONES

Directions

3. Then, we open the pressure cooker, take down the fire
(slow cooked), add the garlic, the bacon, the potato and
the paprika.

4. Finally, we let it boil until the broad beans are soft and
we prove the point of salt to know if it is tasteless or not.

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114

Spain

CALDERO

A delicious coastal dish with rice

Ingredients

● 600 gr. of rice
● 400 gr. Mature tomato
● 6 cloves of garlic
● 4 large ñoras
● 2 kg of different kinds of fish (morralla, hen,

mullet, redfish or dorada)
● 200 cl of olive oil
● 6 sprigs of parsley
● Salt, saffron and pepper

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CALDERO

Directions

1. First of all, you have to clean the fish (removing
the heads to make the sauce later), peeling the
heads and removing the seeds from the ñoras.
Then fry the yams for a few minutes in a bowl
of cast iron or stainless steel, remove from the
pan and set aside.

2. Secondly, you must fry the ñoras in a saucepan
until half of olive oil, then add the heads of the
fish. When they are ready, remove them from
the pan and then add the tomato (cut and
peeled) and 2 liters of water.

Spain

3. For the next step you have to cut the yams and
the raw garlic, then add them to the pan, boil it for
5 minutes over low heat. In this soup that has
been left to boil the fish (which you must have cut
into pieces and seasoned with a little salt, saffron
and pepper). Once it is boiled, you have to
separate the fish from the broth and serve it in a
sauce to take it away from the rice.

4. Continue boiling the rice with a little broth for
20 minutes over very low heat. The rice has to be
between dry and soggy. You can accompany the
rice with lemon and alioli (put the cloves of garlic
with olive oil, adding the oil little by little without
stopping until it turns into a white mixture).

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118

Turkey

SARMA.

SARMA is one of the favourite snacks or pre-meal
appetizers you will love to taste in Turkey. Grape
leaves are stuffed with rice ,onions, tomatoes and
olive oil mixture and then topped off with lemon
juice.You will find yourself reaching for second
and even third helpings.

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Turkey

Ingredients

● 1 jar grape leaves For the sauce

● 1 cup baldo rice

● 250 gr. (0,55 lb.) ● 1 tbsp. tomato

ground beef paste

● 2 grated tomatoes ● 2 tbsp.

● 3 onions, finely vegetable oil

chopped ● 1 tbsp. dried

● 1/2 cup parsley, finely mints

chopped ● 1 cup water

● 1/2 tbsp. pepper paste ● 1 fresh lemon

● 1/2 tbsp. tomato paste juice

● 1/4 cup vegetable oil

● Salt & Black pepper

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Turkey

Preparation

● Take your dutch oven to a medium heat.
Melt 1 tbsp. beef bouillon in 2 cups of water
and add it to your stuffed grape leaves.
Cover the lid and cook about 35-45
minutes.

● While cooking the stuffed grape leaves,
prepare your sauce. Heat your 2 tbsp.
vegetable oil in a pan. Add 1 tbsp. tomato
paste and 1 tbsp. dried mints, saute about
1-2 minutes. Take it off the heat, add 1 cup
of water and 1 fresh lemon juice, stir until
dissolved.

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Turkey

● Take your SARMA off from the heat after
they are cooked. Hover your sauce over
your stuffed grape leaves, cover the lid and
rest it for about 1 hour.

● You can also serve it with yoghurt.

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Turkey

MENEMEN.

A very delicious Turkish dish and it is easy to
prepare.Some people prefer to have it at
breakfast but it also goes down scrummily well as
a bright and tasty lunch or a quick supper.

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Turkey

Ingredients

● 8 eggs
● 6 medium/large tomatoes, peeled and

chopped into small chunks
● 6 long green peppers cut into small chunks
● 2 finely sliced white onions
● Half a cup of olive oil
● Half a cup of olive oil
● Salt and pepper to taste

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Turkey

Preparation

● Beat the eggs in a bowl and add a little salt and
pepper.

● After warming the olive oil in a large
pan,lightly fry the onions and peppers without
browning.

● Add the chopped tomatoes. Cook the mixture
until all the veggies are really nice and soft
(around 7-8 minutes), and the juice has been
reduced by about half.

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Turkey

● Pour on the eggs and stir continually until it
begins to firm.The resulting masterpiece
should be firm and juicy, not dry.

● Season with salt and pepper.
● Serve immediately with fresh bread.

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Turkey

BAKLAVA.

Baklava is a crunchy, nutty, sweet with a hint of
lemon & cinnamon. You can indulge in all the
flavors & elements of this dessert in one bite.

Ingredients

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Turkey

Ingredients

For the Filling: For the syrup:

● 2 cups finely ● 2 cups of sugar

chopped almonds ● 2 cups of water

● 1 cup finely ● 1 stick cinnamon

chopped walnuts ● 1 tbsp lemon juice

● 1/4 cup caster For the cover:
sugar

● 2 tsp ground ● 150 grams unsalted
cinnamon butter, melted

● 1/8 tsp ground ● 375 gr packet filo
cloves pastry

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Turkey

Preparation

● 1. Place all the ingredients under 'filling' in a
bowl.

● 2. Combine until blended. Meanwhile place
all the ingredients for the syrup together in
a saucepan and bring it to a boil, while
stirring for the sugar to dissolve. Simmer
for 10 minutes and leave it to cool.

● 3. Brush a 12X10 in baking dish with butter.
Brush 10 sheets of filo with melted butter.

● 4. Lay them on the dish one by one.
● 5. Spread the filling in the dish.

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Turkey 132

● Now top it off with further 10-12 sheets of
pastry, buttering each sheet as needed. You
can trim off the excess pastry hanging on the
side of your baking dish. Now brush the top of
the pastry with more butter.

● With a sharp knife, score the top layers in
large diamond shapes.

● Bake in a preheated 160C (325F) oven for 1
hour or until the top turns golden brown. If you
find that the top is turning color too quickly,
then cover the top with foil.

● Remove from the oven and slowly pour the
syrup over the top.

● Let it sit for at least 5-6 hours for it to absorb
the syrup.

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UK

SHEPHERD'S PIE

Shepherd's pie (lamb) or cottage pie
(ground/minced beef) is a meat pie with a crust or
topping of mashed potato.

Ingredients

● 2 tbsp vegetable oil
● 1 onion, chopped
● 2 carrots, chopped
● 1 stick celery, chopped
● 150g/5oz butter
● 1kg/2lb 3oz mutton, lamb mince or beef

(cottage pie)

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UK

● 1 lamb stock cube
● 1 tsp chopped fresh thyme
● 1 tsp fresh parsley
● 500g/1lb 1½oz potatoes, boiled
● salt and freshly ground black pepper
● 100ml/3½fl oz milk

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UK ●

Preparation

● Preheat the oven to 220C/425F/Gas 7.
● Place one tablespoon of the oil into a frying

pan over a medium heat and fry the onions
until softened and beginning to turn
golden-brown. Remove them from the pan and
set aside.
● Add the carrots and celery and fry until
softened and starting to turn golden-brown.
Remove and set aside with the onions.

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UK ●

● Heat the remaining tablespoon of oil and
50g/2oz of the butter and allow the butter to
foam. Add the minced lamb or mutton, stirring
it until it browns. Add the carrots and celery
and stir well.

● Add 3 tablespoons water and crumble in the
stock cube. Add the carrots and celery and stir
well.

● Mash the potatoes with the remaining butter
in a clean bowl. Season with salt and freshly
ground black pepper and add the fried onions.

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UK ●

● Transfer the meat into an ovenproof dish.
Spread it out to make an even layer. Spoon over
the mashed potato and tease the surface with
a fork to create some peaks.

● Place the dish into the oven and bake for 30
minutes, or until the topping is golden-brown
and crisp. Serve at the table in the dish.

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139

UK

BREAD AND BUTTER PUDDING

Bread and Butter Pudding is an old-fashioned
English bread and butter pudding that goes easy
on the wallet. Day-old bread works best in this
recipe.

Ingredients

● 25g/1oz butter, plus extra for greasing
● 8 thin slices bread
● 50g/2oz sultanas
● 2 tsp cinnamon powder
● 350 ml/12 fl oz whole milk
● 50ml/2fl oz double cream

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UK

● 2 free-range eggs
● 25g/1oz granulated sugar
● nutmeg, grated, to taste

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UK

Preparation

● Grease a 1 litre/2 pint pie dish with butter.
● Cut the crusts off the bread. Spread each

slice with on one side with butter, then cut
into triangles.
● Arrange a layer of bread, buttered-side up,
in the bottom of the dish, then add a layer
of sultanas. Sprinkle a little cinnamon, then
repeat the layers of bread and sultanas,
sprinkling with cinnamon, until you have
used up all of the bread. Finish with a layer
of bread, then set aside.

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UK

● Gently warm the milk and cream in a pan
over a low heat to scalding point. Don't let it
boil.

● Crack the eggs into a bowl, add three
quarters of the sugar and lightly whisk until
pale.

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UK

● Add the warm milk and cream mixture and
stir well, then strain the custard into a bowl.

● Pour the custard over the prepared bread
layers and sprinkle with nutmeg and the
remaining sugar and leave to stand for 30
minutes.

● Preheat the oven to 180C/355F/Gas 4.
● Place the dish into the oven and bake for

30-40 minutes, or until the custard has set
and the top is

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146

Bulgaria

THE ROMAN THEATRE

The Roman theatre is one of the world's
best-preserved ancient theatres, located in the
city center of Plovdiv, Bulgaria. It was
constructed in the 90s of the 1st century AD,
probably under the rulership of Emperor
Domitian. The theatre can host between 5000
and 7000 spectators and during the summer
months, the theatre hosts theatrical plays and
musical shows.

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Bulgaria 149

ST. ALEXANDER NEVSKY CATHEDRAL

The St. Alexander Nevsky Cathedral is a
Bulgarian Orthodox cathedral in Sofia, the capital
of Bulgaria. Built in Neo-Byzantine style, it serves
as the cathedral church of the Patriarch of
Bulgaria and it is one of the largest Christian
church buildings, as well as one of Sofia's symbols
and primary tourist attractions. The St. Alexander
Nevsky Cathedral in Sofia occupies an area of
3,170 square metres (34,100 sq ft) and can hold
5,000 people inside. From 1931 until 1992 it was
the largest finished Orthodox Church in the
world, and until year 2000 was the largest
finished Orthodox Cathedral.

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