9.Cooks prepared with aromatic herbs and as a common work cook book

Kurakhove Vocational Lyceum

Beşiktaş Atatürk Anatolian High School

Lavender Cupcake

Çılbır

Salad

Yoghurt And Chips

IPSEOA Tonino Guerra, Cervia ITALY

Risotto miele e rosmarino.pdf

Etiler Anatolian High School

Pasta with Neapolitan Sauce

Winter Cake

Mücver 

Grilled Chicken with Curry Sauce

Meatball

Kısır

IIS FERRARI, ITALY

Pesto Sauce

EPAL Kassandras, Chalkidiki, GREECE

PUMPKIN SOUP

Ingredients

• 500 gr pumpkin
• 3 potatoes
• 2 karrots
• 1 leek
• 1 onion
• 1 tomato
• 1 garlic clove
• 100 gr cream
• 50 gr butter
• marjoram
• ginger
• rosemary
• salt
• pepper
• sweet red pepper
• olive oil

Directions

For the soup

1. Clean and slice the vegetables in cubes. Keep some cubes of pumkin for the garnishment. Remove the seeds from the tomato.

2. In a big pot pur the vegetables and add a small portion of olive oil. Sauté the vegetables  for some minutes. Then pour water until vegetables are covered and add salt, pepper, marjoram, ginger and rosemary. Boil for 20 minutes until all vegetables become soft.

3. Strain the vegetables, keeping the water in an bowl.

4. Put the vegetables in doses in the blender together with some broth and mush it up until they become a smooth cream.

5. Put the mixture in a pot and boil slowly on law temperature for 3-4 minutes adding the butter and the cream. If we prefer it more wishy washy we can add more broth.

For the garnishment

1. In a pan put some olive oil and the rosemary. When it is hot add the pumpkin cubes and sauté for 5 minutes adding salt.

2. Serve the soup in a deep plate with a spoon of yogurt in the centre and the pumpkin cubes.