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The 4A-Team

Starter

SALMON CROUTONS

Ingredients

1 baguette

100g of smoked salmon

200g of spreadable cheese

1 spring of parsley

Lemon juice (to taste)

Salt and pepper (to taste)


Preparation

Cut the baguette into slices, place them on a baking sheet and toast them in the oven at 200°for 5-10 minutes.
Meanwhile, put the spreadable cheese in a bowl with a few drops of lemon and a pinch of salt. Separately cut the smoked salmon into pieces and chop the parsley. When the bread becomes crispy, spread on each slice a spoonful of spreadable cheese and a few pieces of salmon. Serve your salmon croutons with a spring of parsley and a pinch of pepper.

Entrées

DJEI MHAMMER

Ingredients for chicken

1 whole cleaned chicken

1 tablespoon salt

1 tablespoon ginger powder

½ tablespoon curcuma

1 glove of garlic

1 strand of olive oil

enough water

Ingredients for sauce

1 strand of olive oil

1 tablespoon ginger powder

½ tablespoon curcuma

1 tablespoon salt

some filaments of saffron

4 onions

1 handful of coriander

1 lemon wedge

1 bowl of olives

2.5 l of water

Preparation

To start: put in a small bowl the spiles for the marinade (salt; ginger and turmeric).

Add on top a peeled and grated clove of garlic .

Then add water and mix. Brush all the chiken with this marinade sauce and let the sauce rest.

For the sauce: peel the onions and slice them finely. In a casserole, put the olive oil and onions. Add ginger, turmeric, saffron and water and mix.

Add the chiken on top and a small bunch of parsley and coriander strings. The idea is just to give a little taste, it will be removed at the end of cooking.

Once the water is boiling, cover and cook for 30 minutes.

Meanwhile, collect the lemon peels and cut them into small pieces. When the chiken is ready, remove it from the sauce and put it in a baking dish and let it brown for 20 minutes at 200°c. In the sauce put the grated candied lemon peels and the olives and mix. Simmer a few minutes until the sauce reduces. Once the chiken is golden brown, place it into a dish and put over the reduced sauce. Decorate with a few slices of candied lemon.

TIKKI CHAAT

INGREDIENTS

3 boiled potatoes, peeled and mashed
0,75 tsp khasmiri red chilli powder
0,38 tsp turmeric
3 tbsp corn flour
0,75 tsp garam masala(mixed spices)
0,75 tsp dried mango powder
6 tsp sunflower oil
0,38 tsp chaat masala salt to taste







FOR CHAAT (1 serving)

3 tbsp yogurt
1,5 tbsp green chutney
1,5 tamarind chutney
pinch of red chilli powder
pinch of salt
1,5 tbsp finely chopped onion
1,5 tbsp finely chopped tomato
handful of sev
pinch of cumin powder
pinch of chaat masala
few coriander leaves




Instructions
Firstly, in a large mixing bowl take 2 boiled and mashed potatoes. Add chilli powder, turmeric, mix spices, dried mango powder, chaat masala and salt. Also add corn flour and combine all. Form a soft dough adding more corn flour if required than grease your hands with oil and prepare small round patties, roast them with oil on low-medium flame till they turn crisp and golden.
Now place the tikki/patties in a plate top with 2/3 tbsp of yogurt also put on all the topping ingredients. In the end put on sev and some coriander leaves. Serve it.

Dessert

LEMON CAKE

BASIC INGREDIENT (FOR SIX PEOPLE)

4 eggs

200gr of sugar

200gr of fine – ground flour (00)

½ of little envelope of yeast for sweets

1 lemon (peel and juice around 50gr)

INGREDIENT WHIPPED CREAM

200ml of whip cream

1 spoon of powdered sugar

1 spoon of honey

MAKING PROCESS

First prepare the base of the cake: with the electric beater whip the eggs with the sugar, for at least 5 minutes, until you get a clear and soft mixture.
Then add the juice and the peel of the lemon.
Keep on whipping adding little by little the sieved flour and yeast mix well and pour the mixture in a rectangular cake pan with oven paper.
Cook the cake pun in warm static oven at 160° for 15-20 minutes.

Once the base is ready take it out of warm static oven and let it cool down.
Next prepare the cream: with the electric beater whip the refrigerated whipped cream with the powdered sugar until it forms stiff peaks and then add the honey.

Keep on whipping for a few minutes until you get a firm mixture.
Cut the cake in two layers and smear the whipped cream layer, cover with food transparent film and allow to rest in the refrigerator for at least 2 hours before cutting it in small squared pieces.
Serve then with a topping of powdered sugar.

In the end...

Easy Apple Pie

The first time I ate the apple cake I was a child.
My mum used to prepare this cake for breakfast (in particular in autumn) and I’ve always loved it because it is tasty and a simple sweet with poor ingredients (almost just apples!).
She prepares it very well and this is her secret recipe…

INGREDIENTS 

• ½ cup butter, softened 

• 1 cup sugar 

• 2 eggs 

• ¼ cups all-purpose flour 

• 1 teaspoon baking soda 

• 1 teaspoon ground cinnamon 

• ¼ teaspoon salt 

• 1 ½ cups shredded peeled apples (about 2 medium apples) 

• 1 Cup chopped walnuts

• Cinnamon ice cream


STEPS
Heat the oven to 175°.
Then, in a large bowl, beat butter and sugar with the electric mixer (on medium speed) until it becomes light and fluffy.
After that, beat the eggs one at the time.
Cut the apples and put them in a large bowl.
Stir in vanilla, flour, baking, soda, cinnamon, salt, apples and walnuts.

Mix the dough and put it in a bowl.
Then, bake the cake for 40/45 minutes or until the thoothpick inserted in the center of the cake comes out clean.
Finally, cool 10 minutes longer the cake and serve warm with ice cream.
I suggest you vanilla or cinnamon ice cream.

GLOSSARY
Recipe: a set of instructions for making or preparing something.
Teaspoon: a small spoon used to stir tea and coffee, eat dessert, etc.
Cinnamon: a sweet-smelling spice made from the inner bark of various Asian trees of the laurel family.
Walnut: an edible meaty nut with a hard, wrinkled shell.
Stir in: o mix.
Toothpick: A small, pointed piece of wood, for removing food particles from between the teeth.

'Nduja!

From streets to stars

Last year some friends and I went to Calabria to visit a class mate of us. It was his birthday.
While we were at his birthday party, one of our friend was hungry and on the table there were a lot of typical dishes. He took a plate on the table, he thought that it was a big piece of cake, but he didn’t know how wrong he was! After the first piece of that "strange cake", he changed color and he began to sweat. At first we laughed about that joke, but then we started worrying because we knew that it wasn't a cake at all but a very very spicy sausage. He asked for help and we passed him a glass of milk because it is one of the most effective methods against spicy. Water or other similar drink do not help much against the spicy. Since that day every time our friend eats spicy he holds a glass of milk in his hand.. just in case!

The name of the food our friend confused with a cake is 'nduja or simply duja. The name originates from the Latin word "inducere" that means to introduce. 'nduja consists of meat and spices. The anduja is typically associated  to the entire Calabria: it is usually made of fatty pork meat with the addition of Calabrian hot pepper, stuffed into the blind gut and  finally smoked. The 'nduja is consumed on a slice of toasted bread or it can taste even better if used fried to cook a sauce.

Glossary

Nduja: meat, and extra spicy spreadable Calabrian.
Spicy: having an agreeably pungent taste
Spreadable: it’s like a cream that you can spread, for example, on a piece of bread
Classmate: when someone is with you in your school classroom
Sweat: when you feel hot water evaporates off the surface of your skin
Laugh: when someone find something funny he laughs
Joke: it’s like a prank, a little game with friends
Sausage: highly seasoned minced meat stuffed in casings
Spices: any of a variety of pungent aromatic vegetable substances used for flavoring food
Fatty: containing or composed of fat
Blind gut: initial part of the intestine
Slice: a thin flat piece cut off of some foods
Sauce: flavorful relish served as an accompaniment to food

Dance inna Babylon

Five Guys

Italian reggae band Mellow Mood was born in Pordenone in 2005 but officially debuted in 2009 with their first record, entitled “Move!”. It was an unexpected success and the two singles “Only You” and “Dance Inna Babylon” got a total of more than ten million views on YouTube.
Their heartfelt live shows led Rototom Sunsplash to name Mellow Mood best Italian reggae band. After a slight line-up change, Mellow Mood went back into the studio to record “Well Well Well”.
We chose this band because they are emerging. We met them at a their concert in Palazzolo, it was fantastic, we sang their songs for many hours. The thing we liked most was when the fog machine and strobe lights were turned on and the band performed the song "Dance inna Babylon". It is actually our favourite song: the lyrics are very nice, we find it unique and a very powerful experience but the best thing is the rhythm.

Lyrics - Dance inna Babylon

Dance inna Babylon, until its throne a fall
I'n'I who see teachings of the Rastaman,
Back inna the yard living gets so hard,
Never play the game of a politician

Dance inna Babylon, until its throne a fall,
I'n'I who see teachings of the Rastaman,
Back inna the yard living gets so hard,
Never play the game of a politician

With righteousness I will bring you to my heart,
reveal you all I have ever heard
and everything will be so far away,
cause you to me mean every word I say

Me just can't try to fight that all only with me hands
but with you here, with no fear, I know it could be better
and I always know where we a come from
and I'll fight till Jah keep me so strong!

Dance inna Babylon, until its throne a fall
I'n'I who see teachings of the Rastaman,
Back inna the yard living gets so hard,
Never play the game of a politician

Dance inna Babylon, until itsthrone a fall,
I'n'I who see teachings of the Rastaman,
Back inna the yard living gets so hard,
Never play the game of a politician

Inna this race, where people rise and fall
ain't got no money? Well you've got to bow!
But with your work, with the knowledge of your edge,
you won't believe to every single word dem say

Me not a soldier, it's not there where I'm supposed to be
and ain't no work, ain't no game, me nah work for your deals
Me see everyone suffering alone
but together dem can't never get we down

Dance inna Babylon, until its throne a fall
I'n'I who see teachings of the Rastaman,
Back inna the yard living gets so hard,
Never play the game of a politician

Dance inna Babylon, until its throne a fall
I'n'I who see teachings of the rastaman,
Bagk inna the yard living gets so hard,
Never play the game of a politician

Blaze, blaze up the fire, and look down the road
Blaze, blaze up the fire, for dem who neva bow
Blaze, blaze up the fire, and look down the road
Blaze, blaze up the fire, becaw dem neva tell you what:

Children suffering, struggling for politic strategy
Dem neva care 'bout woman, only what dem a conquering
Dem boundaries and barriers control all we humanity
But sufferah still shouting and you won't hear about it!

Glossary

Heartfelt: of a feeling or its expression
Growth: the process of increasing in size
Slight: small in degree
Righteousness: the quality of being morally right or justifiable
to Reveal: to make (previously unknown or secret information) known to others
Knowledge: facts, information, and skills acquired through experience or education; the theoretical or practical understanding of a subject
Rototom Sunsplash: it is a European reggae festival
Boundary: a line which marks the limits of an area
Strobe lights: such a lamp used for creating special lighting effects, as in a theater or discotheque or at a rock concert
Fog machine: it is a device that emits a dense vapor that appears similar to fog or smoke which is most commonly used in professional entertainment applications

Naples street food: between tradition and modernity

Newsroom: GH9

Naples has two different types of street food: the best traditional ones and the modern ones that allow us to enjoy the new face of Naples.

Walking around the streets and alleys of Naples can be a completely different experience when accompanied by good street food. The Street Food is often criticized by many, but especially loved by people and tourists who cannot leave the city without trying some traditional Neapolitan products.

Naples is not only a place of tradition and culture, but in recent years new cultures from all around the world have set there bringing with them new forms of street food. Not only classic flavours, but also the American and Asian ones.

We want to propose you some recipes and descriptions of Traditional and Modern street food.

Zeppole and Panzerotti

Why not walking around the city while eating some Zeppole or Panzerotti freshly baked?

The Acuzano family, from 1938, manages the historic “Friggitoria Vomero”: here you can find Zeppole that are fresh pasta with a pinch of salt, fried in hot oil. The Panzerotti are potatoes croquettes stuffed with parsley, parmigiano or pecorino, salt and pepper, fried in hot oil as well.

Frittatine di pasta

Frittatine di pasta are that type of dish that once you have tried it, you cannot stop eating!
This is a traditional recipe, that you can try in every pizzeria while you are waiting for your pizza.
It is a croquette stuffed with bucatini, besciamella, cubes of ham and green peas. The mix is fried in hot oil.
On the web you can find a lot of recipes to make them by yourself, but the ones prepared by the shop “Imperatore” have an incredible flavour!

Taralli napoletani

This is a product that nowadays represents a tipical excellence.

Taralli are made with flour, sugna (lard), one cube of brewer’s yeast, almond, salt and pepper (the right amount), all baked for 25 minutes. The best Taralli are made by the Infante family, that owns “Casa Infante”. They are the exellence from the 1940. 

Sfogliatelle

And, finally, here we are to the typical Neapolitan dessert: la Sfogliatella. This historic delight conquests every palate, Neapolitan or not.
The mixture is made by flour, strutto (lard), water, a pinch of salt, honey, stuffed with semolina, fresh ricotta, powdered sugar, eggs, water, sweets, vanilla extract, cinnamon, a pich of salt.
The historic “Pintauro” is the most famous bakery, that takes out the best Sfogliatelle of the planet!

Nowdays there also modern and tasty street food like Kebab, Pita, Hamburger and Hotdogs ...but that cannot be compared with the traditional Neapolitan dishes!

And remember... In Naples when the meal is ready you will always hear someone saying “Jamm à magnià!”

Glossary

Allow: To let someone do something;
Alley: Narrow street with walls or buildings on both sides;
Manges: Skillfully handle something;
Delights: When you like someone or something;
Recipe: Directions for making a dish or dessert;
Brewer’s yeast: Used as leaven in baking and brewing;
Flavour: the taste experience when a savoury condiment is taken into the mouth.

The Queen of the recipes

Newsroom: Truceklan!

Hello we are the Truceklan group!
We chose this topic because one of our class mate is very good at preparing this dish, and sometimes he makes us taste it (we are very lucky!)
This is his mother's recipe. We asked her if she could give it to us: at the beginning she did not want but later she decided to share it.

Ingredients:
- 1.5 kg of eggplant
- 3 eggs
- 150 grams of flour
- 500 g of tomatoes
- 1/2 onion
- A few leaves of basil
- 1/2 cup of oil
- 300 grams of smoked cheese
- 150 grams of grated Parmesan cheese
- salt
- oil (extra virgin olive oil)

How to prepare Parmigiana
To prepare the sauce soften the onion in oil, add the chopped tomatoes, just before finishing the cooking, add the basil and season with salt.
Slice the eggplants lengthwise, with a 2.1 cm thick, dip in flour, beaten eggs with a little salt and fry in oil.
In a baking dish greased with oil throw a ladle of tomato sauce, forming a layer of eggplant, a handful of grated Parmesan cheese, a ladle of sauce, mozzarella slices, another layer of eggplant and so on. Finish with the tomato.
Bake at 180 degrees for forty minutes.
A variant provides that eggplants are grilled instead of fried. In another, the eggplants are peeled and rolled in whole wheat flour, beaten egg and again in flour, making the dish look like baked pasta, because the eggplants treated in this way become almost unrecognizable.

Glossary
Recipe: a recipe is directions for making a dish or dessert
Eggplant: egg-shaped vegetable having a shiny skin, typically dark purple
Flour: Flour is a fine, powdery ingredient that's used to bake bread and cake and it is made by grinding wheat or other grains.
Egg: an egg is the shell-covered, roundish object that's laid by birds and reptiles, which usually has an embryo inside.
Potato: The potato is a tuber. You can find it baked, mashed, or fried,.
Mozzarella: Mozzarella is a soft, mild cheese that's commonly used to make pizza. If you love that stretchy white melted cheese on your slice of pepperoni, you're a fan of mozzarella.
Ham: Ham is a type of pork, or meat that comes from a pig.
Cheese: Cheese is a dairy product that's made from milk. Many delicious foods with cheese are made even more delicious .
Oil: You can dress your salad with olive oil and use motor oil in your car's engine
To cut: The verb cut means the act of slicing with a knife
To mix: To mix is to combine or blend different things together.
Season: one of the natural periods into which the year is divided by the equinoxes and solstices or atmospheric conditions.
Ladle: it  is a large spoon with a deep bowl for scooping and serving soup and other liquids. If you make clam chowder, it might be messy to serve it without using a ladle.
Baking tray: a cooking tool consisting of a flat rectangular metal sheet used for baking cookies or biscuits.
Immerse: to put something in a liquid.
Oven: An oven is a device for baking food using heat.
Pan: A pan is a container used for cooking.