Erasmus' Kitchen

W H A T Banitsa is prepared by layering a mixture of whisked eggs, natural yogurt and pieces of white cheese between filo pastry and then baking it in an oven. Banitsa is served for breakfast with plain yogurt, ayran, or boza. It can be eaten hot or cold. Your choice! W H E N In Bulgaria, banitsa is a symbol of Bulgarian cuisine and traditions from ancient times. History shows that traditionally, Bulgarians prepare and serve banitsa on two holidays – Christmas and New Year's Eve. However, these days banitsa is part of every family table and is widely popular for its great taste and smell. H O W Preparation: In a large greased baking dish, individual dough sheets are layered one by one with small amounts of filling and oil between them. After third of the sheets are placed in the pan, a large portion of the filling is spooned onto the leaves and is then covered with the remaining sheets and filling in the same manner. The pastry is then baked at 200-25

Tortellini  are  a famous and delicious kind of filled pasta from the region Emilia  Romagna .  The legend says that one day there was a battle between two  italian  cities  Modena  and Bologna, and that in this also some gods took part: Venus, Bacchus and Mars. After spending the night in a local guest house, Venus was surprised naked in the morning by the owner and cook of the place when he went to wake her up. Charmed by her beauty, and especially of her belly  button , he tried to resemble its shape with a piece of pasta. The first  tortellino  was made! INGREDIENTS (for 4 people) For the pasta 400 gr of flour 4 eggs For the filling 500 gr of spinach 250 gr of ricotta salt pepper nutmeg PREPARATION To make tortellini you first have to prepare the egg dough which in  italian  is called “pasta all' uovo ” (with that same dough you could do all kind of pastas like tagliatelle, etc .. ). It takes some work so the ideal and more fun way is to do it together, at least 2

Tavce Gravce from Macedonia Tavce   gravce   is  a  Macedonian  specialty.  It is  made  from beans  and  can be  found  in any  Macedonian  restaurants. INGREDIENTS: 500gr beans 1   onion 2 dry red peppers Red paprika oil salt flour PREPARATION: 1.   First  you  clean  the  beans  and then wash  them  and  put   them  in a  pot  filled with  water .   Put  the  pot  to heat and when the  water   starts   boiling   drain  the  beans  and  put   them  again in the  pot  with new  hot water . 2. Then   you   put  the bulb  onion  in the  pot  and 2 red dry peppers  (you can  add  bay leaves also if you  like ) .   You   add  more  water  if  needed  and  finish  to  cook . 3. Remove  the  onion  from the  pot  and  you  smash the  onion . 4.   Put  a  pan  on the hotplate and 50ml of  oil  and wait for it to heat.  Then fry the  smashed   onion  with a little bit of  flour  and red paprika.   5.   Mix  the cooked beans with what you just fried and  p

One way of understanding a culture comes with experiencing its taste. Cultural exchanges pass through the kitchen and this blog wants to recollect recepies from participants of Erasmus plus projects who are willing to share something about their cultures, sharing how to prepare amazing food!