UNIT 5 - I'M HUNGRY!!!

1. THE VERY HUNGRY CATERPILLAR: STORY and CATERPILLARS PROJECT

2. ERAMUS + PROJECT: TRAVELLING TOWARDS A MULTICULTURAL EUROPE.
Our school is involved in a Erasmus + project with other European schools where we will learn new things about other countries and cultures, and we will communicate in English. Our topic today is FOOD. We prepared a recipe of a Spanish omelette and received 2 recipes from them: Italy: Spaguetti Bolognese and UK: Roast Beef and Yorkshire Pudding.

2. 1.SPANISH OMELETTE

HELLO DEAR FRIENDS!
Thank you for your recipes.
Our group-class also wants to contribute to this e-Twinning project with one of the most famous recipes from Spain: Spanish omelette. Looking forward to hearing from you soon.
Take care,
2nd year Primary School, Asturias (Spain)

INGREDIENTS:

1kg. Potatoes 6 medium sized eggs Salt Olive oil
...and very important! 20cm round non stick frying pan

PREPARATION METHOD:

1. Peel the potatoes and cut into medium sized squares. 2. Add salt and fry in hot olive oil until they begin to go golden. 3. Drain and set aside. 4. Lightly beat the eggs with a little salt. Mix with the potatoes. 5. Place a small amount of oil in the frying pan and heat. 6. Pour the mixture into the pan and cook on a low heat for 15  minutes or until you see it going golden. Do not overcook as it will dry up. 7. When it is ready on one side, with the help of a plate of the top of a saucepan, turn it around and cook the other side. When cooked place on a serving dish. Serve immediately, cut into triangles. Enjoy!

 

2. 2. UK: ROAST BEEF

HELLO DEAR FRIENDS!!
How are you? Thank you so much for taking part in this e-Twinning project with us. It is exciting to make contact on the web and exchange some of the most famous recipes from our countries.
Herebelow our contribution: ROASTBEEF and YORKSHIRE PUDDING!
Hope you like it, it is one of the most traditional recipes in the UK - although nowadays most families do not spend so much time cooking!
Looking forward to hearing from you soon.
All the best,
2nd year Primary School. Leeds (UK)

INGREDIENTS:

For the Roastbeef:

• Fore rib beef (about 4 kgs/9 lbs), French trimmed, on the bone, chined
• Olive oil
• Salt
• Black pepper

For the Yorkshire pudding

• 3 eggs
• 115 g flour
• 275 ml milk
• beef dripping
• salt

PREPARATION METHOD:

1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Fry the beef quickly on all sides to colour and crisp the outside.
4. Transfer the beef immediately to the oven and cook on its highest setting (240C) for 20 minutes.
5. Reduce the heat to 190C and roast for 30 min per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
6. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes.
7. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
8. Add the milk, stirring constantly, until you have a runny batter.
9. Leave this to rest, covered, in the refrigerator for up to 12 hours.
10. Place 1cm of beef dripping in the bottom of each pudding mould.
11. Heat the dripping in the oven (at 240C) for about ten minutes, until it is piping hot.
12. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
13. Serve immediately with the carved roast beef.

2. 3. ITALY: SPAGUETTI BOLOGNESE

HELLO DEAR FRIENDS!
We are your Italian friends from Milan (Italy) working together on the e-Twinning project. The topic for this year is TRADITIONAL CUISINE OF MY COUNTRY. We have decided to post here the most famous recipe of Italian cuisine: SPAGHETTI BOLOGNESE!

We hope you try it at home and we hope you enjoy it!
Take care. Greetings from Italy,
2nd year Primary School - Milan. Italy.

INGREDIENTES:
50 ml Olive oil
100 g Bacon
1 Onion
1 Garlic
1 Carrot
1 Celery
200 g Minced Meat
3 Chopped Tomatoes
500 g Spaghetti
Salt
200 g Parmesan cheese


PREPARATION METHOD:

1. To make the bolognese sauce, heat the olive oil in a large saucepan over a medium heat.
2. Add the bacon, onion, garlic, carrot and celery and fry for about 6 minutes or until tender.
3. Add the minced meat and stir-fry until the meat is evenly brown and crumbly.
4. Add the chopped tomatoes and salt (caution! the bacon is quite salty).
5. Put the spaghetti into a pan of boiling, salted water. Cook according to packet instructions until "al dente" - about 10 minutes.
6. Drain thoroughly and heap into a serving bowl.
7. Add Parmesan cheese and serve with the tomato sauce and enjoy!