AUTHORS - TEACHERS:

Fatma - Türkiye - Seyhan İsmet İnönü Vocational School 

Roule-Greece-Senior High School of Karatoula

Jasna - Croatia- Srednja Škola Matije Antuna Reljkovića

Sevim&Fatma P. -Türkiye- Bolu Gerede Esentepe Culinary Vocational School

Katerina - Maria - ΕΕΕΕΚ ΕΔΕΣΣΑΣ

Luis - Spain - Toledo.Universidad Laboral Vocational School

CHRISTMAS RECIPES - AUTHOR STUDENTS:

Seyhan İsmet İnönü Vocational School:Betul C. - Ayfer E.- Eda Y.- Busra A.

ΕΕΕΕΚ ΕΔΕΣΣΑΣ: Andreanna N.- Maria P.- Lazaros P.

Bolu Gerede Esentepe Culinary Vocational School:Kardelen Y. - Aysima U. -Berat Ç. Berat A.

Senior High School of Karatoula: Georgia T. - Konstantinos F.- Vicky T.

Srednja Škola Matije Antuna Reljkovića: Luka T.-Filip S.-Karla B.

JANUARY RECIPES - AUTHOR STUDENTS:

Seyhan İsmet İnönü Vocational School:Ezgi Su S. -İlayda Nur K. - Yağmur D.

ΕΕΕΕΚ ΕΔΕΣΣΑΣ: Dimitris C. - Valantis T.

Bolu Gerede Esentepe Culinary Vocational School:Alperen D.- Yigit D. - Mirsad E. Emrah D.

Senior High School of Karatoula: Efstathia  D. - Sofia G. - Nikolia K.

Srednja Škola Matije Antuna Reljkovića: Marija L.- Ivana R.- Alexandros K.

FEBRUARY RECIPES - AUTHOR STUDENTS:

Seyhan İsmet İnönü Vocational School:Elvin U. -Esmanur A. -Naz Ö.

ΕΕΕΕΚ ΕΔΕΣΣΑΣ: Konstantinos T.  - Katerina K

Bolu Gerede Esentepe Culinary Vocational School:Murat E. - Ceylin C. - Rabia Nur Y.

Senior High School of Karatoula: Athina T. - Alexandros S. -Basilis.M

Srednja Škola Matije Antuna Reljkovića: Leona Č. -Laura B.- Ivano M. Anja A.

INGREDIENTS

1 liter of milk

1 cup of sugar

1 egg yolk

1 pack of vanilla

1 tea glass of almond powder

1 tea glass of coconut

1 tablespoon of rice flour

2 tablespoons of starch

PREPARATION

1.Milk, sugar, egg yolk, starch and rice flour are put into the pot and whisked.

2. Almond powder, coconut, then vanilla sugar are added and whisked well.

3. Place the pot over medium heat and cook, whisking constantly, until it thickens and becomes bubbly.

4. Share into bowls and leave outside until it reaches room temperature, then cool completely in the refrigerator and serve.

 INGREDIENTS

 7 boneless chicken thighs

Juice of half a lemon

5 tablespoons of olive oil

Salt

For the stuffing

Rice (1 tablespoon for each thigh)

2 tablespoons of lamb liver

1 tablespoon of currants

1 onion

1 tablespoon of pine nuts

Salt

Allspice

3 tablespoons of oil

1 tablespoon of butter

Hot water (not enough to cover)

To spread on the thighs; (optional)

1 teaspoon of yoğurt

1 teaspoon of tomato paste

PREPARATION

1. Thin the boneless thighs a little and put them in a sauce prepared with lemon juice, salt and olive oil and let them sit overnight (at least 6-7 hours if you don't have that much time).

2. Soak the rice and remove its starch.

3. For the stuffing pilaf; put oil and butter in a pot, turn the pine nuts a little pink. Add finely chopped onion and very finely chopped lamb liver and fry.

4- Drain the rice and add it, then add currants, allspice and salt, add enough hot water to cover it and leave it to cook (it shouldn't be overcooked so that there is some space left in the oven to cook and it doesn't turn into mush).

5- Cool the stuffing pilaf that has rested, spread the thighs on a flat surface, put some of the stuffing pilaf inside and wrap it (not thinly and long, wrap it in a round shape) and secure it with a toothpick and place it on the tray.

6- Do the same with the other thighs. The remaining sauce that we have kept the thighs in is poured over it.

7- Mix the tomato paste and yoghurt and spread it over the thighs.

8- Bake in a 200 degree preheated oven until golden brown. From time to time, spoon some of the juice from the tray over the chicken. You can serve it with French fries.