Certificates of project completion Romania

 

International Super Chef LOGOS made by the Romanian students

 

Other Romanian dishes: Deserts

 Romanian deserts:

Cozonac (cake) stuffed with walnuts or poppy (This is usually eaten at Christmas and Easter)

Clatite (Crepes). (They can be eaten throughout the year. They can be filled with fruit jam, chocolate mouse, fresh cheese with sugar, lemon peel and raisins, or any other filling)

Students: Maya Bodor and Sebastian Iuhos.

Other Romanian dishes: appetizers

 Pork feet jelly (It is usually eaten at Christmas and New Year. It is usually made with pork feet and meat, but it can also be made with beef, chicken or fish, depending on the person's diet.)

Students: Ricardo Filip and Daniel Oanta

Other Romanian dishes: Main courses

 Traditional main courses (They can be eaten throughout the year):

Sarmale (stuffed cabbage leaves)

Stuffed green peppers

Mamaliga (Polenta) with cheese and sour cream:

Mici (small sausages)

Students: Alexandru Vint and Adrian Bud

Other Romanian dishes: Soups

 Some Romanian traditional soups(They are eaten throughout the year):

1. Chicken soup with noodles

2. Potato Guiash (This is usually made with pork, but it can be made with beef, too)

3. Tripe soup:

Students: Alisia Munteanu and Patricia Munteanu

Sour Cherry Cake, Recipe from Romania

 How to make Sour Cherry Cake

Ingredients:

-          4 eggs

-          4 spoons of sugar

-          4 spoons of wheat flour

-          Some vanilla essence

-          250 g Fresh or frozen sour cherries

-          A bit of butter

-          1 spoon of flour for the tin

-          1 spoon of flour for the cherries

-          A cake tin

-          Some baking paper

-          1 medium large bowl

-          1 wooden spoon

Method:

1.       Put some baking paper in the cake tin, spread some butter on it, on all sides, add 1 spoon of flour and spread it on all the baking paper on tomp of the butter and set aside.

2.       Pit the cherries and let their juice strain while you work. If they are frozen, the cherries must be defrosted for a while before using them.

3.       Separate the egg yolks in a cup and put the whites in the bowl. Add the vanilla essence and beat them till the foam is solid. Add the sugar and beat some more untill it is solid again. (You can use a mixer to add more air and volume to the whites.)

4.       Add the egg yolks and slowly and mix with the wooden spoon.

5.       Sift and add the flour, slowly mixing with the wooden spoon.

6.       Mix the sour cherries with some flour (so that they donțt drop to the bottom of the tin during baking.) and add them to the batter, softly mixing the batter.

1.       Pour the batter in the baking tin and bake it in the oven for 45 minutes at 200ºC. Using a wooden stick, check is the cake is done: insert the stick in the cake; if it comes out dry, the cake is ready. When it gets cold, you can cut it in pieces and serve it. Bon apetit!

Students: Alessia Munteanu, Patricia Munteanu, Scoala Gimnaziala Vasile Alecsandri Baia Mare, Romania