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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...

A song for football

The next generations

Good morning dear readers,

this song was a catchphrase of the summer 2010 and now all times we listen, we think of the football. The song remember the beautiful moments of football and the 2010 FIFA World Cup.

Waka Waka is a song performed by the Colombian singer Shakira with the South African group Freshlyground, chosen as the official anthem of the 2010 FIFA World Cup, which took place in South Africa. The song was written by the same Shakira and John Hill based on the song Cameroonian Zangalewa, which was almost entirely taken up in the refrain.

The South Africans have criticized the fact that the official song was not played by a local artist, believing that Shakira does not represent their country. Shakira responded to this criticism by saying that the World Cup is a global event that connects countries, religions and conditions in a single passion, furthermore the World Cup is an event able to unite and integrate, and this is the topic of this song .

This time for Africa

You're a good soldier

Choosing your battles

Pick yourself up and dust yourself off and back in the saddle

You're on the front line

Everyone's watching

You know it's serious we're getting closer, this isn't over

The pressure is on

You feel it

But you've got it all

Believe it

When you get down oh oh

And if you get up eh eh

Tsamina mina zangalewa

'Cause this is Africa

Tsamina mina eh eh

Waka waka eh eh

Tsamina mina zangalewa

This time for Africa

Listen to your God

This is our motto

Your time to shine don't wait in line y vamos por todo

People are raising

Their expectations

Go on and feed them this is your moment no hesitations

Today's your day

I feel it

You paved the way

Believe it

If you get down get up oh oh

When you get down get up eh eh

Tsamina mina zangalewa

This time for Africa

Tsamina mina eh eh

Waka waka eh eh

Tsamina mina zangalewa

Anawa aa

Tsamina mina eh eh

Waka waka eh eh

Tsamina mina zangalewa

This time for Africa

Ame la mejole biggi biggi mubbo wa A to Z

Asi tsu zala makyuni biggi biggi mubbo from East to West

Asi waga waga ma eh eh waga waga ma eh eh

Tendency suna tsibuye 'cause this is Africa (Africa, Africa Africa)

Tsamina mina, eh eh

Waka waka, eh eh

Tsamina mina zangalewa

Anawa a a

Tsamina mina, eh eh

Waka waka, eh eh

Tsamina mina zangalewa

This time for Africa

Django eh eh

Django eh eh

Tsamina mina zangalewa

Anawa a a

We're all Africa

We're all Africa

We're all Africa

Glossary
catchphrase: Hit of summer
anthem: an anthem is a song that represents the ideals of a group of people
take place: come to pass
able: the skill to do something
refrain: the part of a song where a soloist is joined by a group of singers
shine: to give off a bright

Colored eggs

Burdock Bonny Lashes

When I was a baby, I used to see my great-grandmother painting eggs and once I asked her what she was doing. She explained that it was an old Romanian tradition linked to Easter. I was very curious and I started painting getting everything dirty around me... but at the same time I was happy.

Now my great-grandmother has gone but this event always reminds me about her and the time spent together.

The custom of painting eggs is not a Christian tradition; it roots two thousand years ago in China and in Persia: painting eggs was a symbol of balance, fertility, life and rebirth of nature.
In Romania at Easter it is used to paint eggs in red and black to remember the suffering of Jesus Christ on the cross, but there are also yellow, green and blue eggs to be in harmony with spring. When you break the eggs you usually have to say: “Jesus risen and really risen”.

 

Recipe

Eggs must be removed from the refrigerator half an hour before, rinsed, degreased and boiled for 5 minutes. In the meanwhile try to get colors ready, peel some onions because you will get your eggs painted in onion peels!
The egg shells should be covered with onion peels to get a good taste. Then take a nylon stocking and put the egg inside the stocking: you will proceed with each egg separately that way.
When the paint is ready, put the eggs in the paint and leave them there for 5 minutes. Put some eggs in red paint, some in green paint: you will get many different eggs and the final result will be much better.
Remove the eggs and pack them in paper towels for 5 minutes. Cut with a scissors the socks and get the eggs out of the onion peels. Put them on a platter and anoint them with a little oil. The eggs will get shining.

In the Romanian tradition eggs are decorated with various designs, sometimes it can take more than a day to do the. If you want to save time you can color them uniformly, but it will be less nice... of course! ;)

The meaning of the drawings that you can find on each egg has different stories, for example a vertical straight line symbolizes the life, the horizontal straight line stands for the death, the double straight line for the eternity, the spiral for the time and, finally, the double spiral represents the link with people that are around us.

GLOSSARY
Fertility: it is the ability to have babies or to reproduce
In the meanwhile: during the intervening time
Stocking: the activity of supplying a stock of something
Suffer: you’re not happy, in fact you’re quite miserable.
Anoint: to put oil on something or someone; often in a religious ceremony of blessing
Sining: the visual property of something that shines with reflected light
Save time: use a faster method that lasts less
Scissors: a tool ou use to cut things
Degrease: to remove grease or oil from the eggs