Culinary journey cuisine of the peoples of the world. "Unusual culinary journey" "National dishes of different countries". What to try in France

Project name"Culinary Journey"

Project stages:

I stage - statement of the problem, determination of the goal, tasks of the project activity;

Wear, etc.

II stage - organization of activities within the framework of the project.

Stage III - creation of an album of joint works of children and parents "Culinary

Travel". Participation in the district competition of children's projects in the framework of

Kah implementation of the Program "Conversation about proper nutrition" in dosh-

Collegiate educational institutions of the Mytishchi municipality

Nogo district.

First stage

Problem

Conducting conversations with children on various topics, they were asked the question: “Do we eat to live or do we live to eat?”. It was he who became fundamental and later gave rise to such problematic questions as: “How does nutrition affect human health?”, “What kind of food is healthy?”, “What dishes are prepared in other countries, on other continents?” , "What products do they include?" and others. The last questions became the main ones in determining the goals and objectives of the project.

Objective of the project: to promote the development in children of the idea of ​​national cuisine as an important component of the culture of the people. Introduce children to the basic principles of healthy eating.

Project objectives:

1. To introduce children to the cuisine of the peoples of the world, traditional and exotic dishes.

2. To promote the formation of children's interest and readiness to follow the rules of rational, healthy nutrition.

3. Involve parents in interaction with preschoolers in the implementation of project activities with preschoolers.

4. Development of children's creative activity, desire to create a collective product.

Integration of educational areas:

• Health
• Cognition
• Communication
• Socialization
• Artistic creativity

Project activity product:creation of an album of joint works of children and parents "Culinary Journey".

Project type: medium-term (implementation period 3 weeks), collective, creative, information-practice-oriented.

Project participants:teachers, pupils of the preschool educational institution and their parents.

Projected results (value) of the project implementation:

• Children's awareness of the concept of "cuisine of the peoples of the world", as part of the culture of the peoples of the world.
• Acquisition of a certain amount of knowledge about traditional dishes of different

childbirth.

• The emergence in children of a meaningful attitude to rational nutrition, to their health.
• Development of creative skills in children.
• Increasing the interest of parents in the life of the group, in creating creative works together with children.

Second phase

Project work planning

The third stage is the final

• Reflection of the knowledge gained by children in creative works.
• Preparation of an album of children's works "Culinary Journey", participation in its creation and design by parents.
• Participation (presentation of the finished product) in the regional competition of children's projects as part of the implementation of the "Conversation about Proper Nutrition" program in preschool educational institutions of the Mytishchi municipal district.

Olga Stepanova

Reading time: 27 minutes

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The combination of pleasant, useful and… tasty is a new direction in the tourist business. For sophisticated travelers, travel companies today offer gastronomic, “delicious” tours that involve a continuous feast of the stomach, master classes in cooking national dishes, and tasting excursions.

Which countries are the most popular among true gourmets?

A gastronomic trip to France - for frog legs!

This country is known throughout the world for its cheeses, crispy baguettes and wines . Of course, the centuries-old traditions undergo some changes, but the sophistication of French cuisine and special attention to the aroma, taste and, of course, the appearance of dishes remain unchanged.

Features of French cuisine:

• Widely and actively used for cooking wine, liqueurs, cognac.
• Dairy products are consumed less than in the rest of Europe. The exception is cheeses and dishes from it - this is an obligatory "aperitif" before dessert. Also worth noting are cheese soufflés with various fillings and omelettes.
• Sauces- an obligatory part of the culinary French program. In total, there are more than 3,000 types of sauces in the country.
• Spices are also used everywhere, and their choice cannot be compared with the arsenal of spices of a Russian hostess.
• To side dishes for the "second" the French like to serve lettuce and asparagus with artichokes, spinach, eggplant, green beans and other vegetables.
• desserts- a special section in the "book" of French cuisine. They are always tender, fantastically tasty, with exquisite fillings, sprinkles and glazes.
• The French cannot imagine their life without soups., most of which are mashed soups (onion, potato, cheese, etc.).
• Meat in France prefer to eat not fully fried. So that on top there is always an appetizing crust, and inside there is pink juice and a half-baked appearance.
• Seafood(scallops, shrimp, etc.) and fish (cod, flounder, carp, etc.) - the main component of the second courses.

What is worth trying in France?

• Of course, first of all, cheeses and wines. If you didn’t try wine in France, consider that the trip was wasted. The ideal option is a tour of the castles with a mandatory tasting of wines, cognac, cider.
• Oysters. They are eaten alive, sprinkled with lemon juice. And don't forget about Burgundy snails (they are eaten with herbs and garlic oil).
• Foie gras. This delicate delicacy (goose or duck fatty liver) is most popular marinated.
• Frog legs and onion soup.
• Bouillabaisse. The legend of Provence is a soup made from seafood and fried vegetables.
• Pie Kish. Fillings - the most diverse (cheese, cream, meat, etc.), chopped puff pastry. This pie is eaten almost instead of bread.

French do emphasis on vegetables and seafood, proper and tasty nutrition - the basis of the kitchen , which is recognized as the most useful and diverse in the world. Therefore, not only gourmets and those who want to replenish the “wine cellar”, but also those who follow their figure or are on a diet can go on such a culinary journey.

Culinary Journey to Mexico for Mayan and Aztec Traditions

Delicious trip to Mexico tour for daring gourmets (in every sense) . Cooking traditions have been influenced by Spanish, African and French cuisine over time. But Mexican cuisine is most closely connected with the culture of the great Indian state - the Maya and the Aztecs.

Features of Mexican cuisine:

• The basis of the dishes is corn. Tortillas are baked from it, tamales are boiled, and tacos and enchiladas are made - the Mexican “shawarma” (meat, tomatoes, onions, cheese and avocados in a corn tortilla).
• Most dishes are based on beans, spices and peppers(120 varieties).
• Fresh and dried herbs are used everywhere. Cilantro is the most popular, parsley and oregano, thyme, garlic, coriander, etc. are often found.
• From vegetables/fruits dominated by tomatoes, green beans, avocados, spinach, cauliflower, chayote (local cucumber), bananas, Jerusalem artichoke, cherimoya, guava, mango and papaya.
• From drinks(there are a lot of them in Mexico) it is worth highlighting a chocolate drink, atole from corn juice, mate (tea from palm leaves), pulque (from agave juice), tequila, mezcal.

What is worth trying in Mexico?

• Tamales- festive corn porridge.
• Tequila(the more yellow - the older and tastier). Definitely with lemon and salt.
• Quesadillas- cakes with meat, cheese and pumpkin flowers.
• Tachos- Crispy corn tortillas with vegetables, beans, peppers and meat.
• Fajitas- beans with vegetables (or meat) and spices on a flatbread.
• Nachos- slices of tortillas with cheese, peppers, beans and tomatoes.
• Guacamole- a traditional snack (greens, peppers, tomatoes, avocados).
• Buritos- tortillas with vegetable / meat filling and spicy sauce.
• salsa- hot sauce (tomatoes, garlic, chili peppers, herbs).
• Chicharoni- Mexican "chips", pieces of fried pork skin twisted into a roll.
• Chiles en nogada- Peppers with meat and rice with walnut sauce and pomegranate sprinkling.

Of course, not everyone will like Mexican cuisine. Moreover, we are talking about taste preferences, and about amount of pepper in dishes . For gourmets with gastrointestinal problems, diabetics and children, a culinary tour to Mexico is definitely not suitable. And all the other lovers of "spicy" - very much like it.

Gourmet Journey to Japan: Rice is the head of everything

The country in which eat only healthy and fresh foods . No meal is complete without rice. Fish and seafood are plentiful. And without sushi, the Japanese are like us without tea and buns.

Features of Japanese cuisine:

• An abundance of soy products- natto beans, tofu cheese, sauce, miso paste soup.
• Exceptionally fresh fish, algae and seafood are the basis of the cuisine.
• In autumn, lotus roots are added to dishes, in spring - bamboo sprouts, in summer they restore strength with fried eel, and in winter with tangerines.
• Widely used beans, carrots, cabbage, sweet potato, daikon, wasabi horseradish.
• Meat consumption is very limited.
• Japanese desserts we, accustomed to cakes and pastries, will seem insipid. But in Japan, wholesome food is honored, and therefore desserts are healthy there - low-calorie and light, made from herbs, beans, ginger, sweet potato, etc.

What is worth trying in Japan?

• Miso soup and tofu.
• Fugu. Poisonous fish, when eaten, the gourmet experiences a pleasant feeling of intoxication if the cook was a professional. "Russian roulette" in Japanese.
• Nabemono(almost fondue).
• Mochi- a cake of crushed rice on a skewer, poured with syrup.
• Wagashi(Japanese sweets) made from red beans, chestnut, sweet potato and herbs. And also Yokan - a marshmallow made from agar-agar, beans and sugar.
• Onigiri- healthy fast food in Japanese.
• Sushi and rolls.
• Sashimi- strips of raw fresh fish with vegetables.
• Sukiyaki- a dish of mushrooms, meat, udon and Chinese cabbage.
• Beverages- sake, genmaicha, shochu (local moonshine) and mugicha.

And for the most daring:

• Locust in soy sauce.
• Bee larvae with sugar - hachinoko.
• Natto.
• Meat flavored ice cream.
• Rice crackers with black wasp flavor.

Who would like a Japanese food tour? Yes, probably, everyone, including children and especially dieting girls. Get better in Japan - you definitely do not threaten. And, of course, such a trip will appeal to everyone who wants to try true Japanese cuisine, and not what we are used to eating in our restaurants.

Gastronomic journey for pizza in Italy

There are countless fans of Italian cuisine. All over the world love pasta, pizza, risotto, tiramisu and Italian wine.

Features of Italian cuisine:

• The food is not as refined as in France, with a minimum of components, but no less delicious.
• Fruits and vegetables are plentiful in almost all recipes (legumes, asparagus, artichokes, onions). For their preparation, olive oil and wine are usually used.
• There is no shortage of meat / dairy products, spices, sauces. Although meat is less popular than cheeses (mozzarella, parmesan, etc. - more than 500 types).
• Pasta is a true Italian dish.. There are many pasta recipes, and every Italian should know at least 15 of them.
• Despite the calorie content of Italian dishes, the inhabitants of the country do not suffer from problems of excess weight. The secret is in coarse flour, which, on the contrary, affects the gastrointestinal tract in the right way.
• The basis of desserts for Italian cuisine is fruits. And the Italians have a stronger passion for spices than the French.

What is worth trying in Italy?

• lasagna- a casserole of several layers, filled with Bechamel sauce; fillings can be different - vegetables, stews, etc.
• Real ravioli.
• Dessert wines successfully competing with French wines.
• Tiramisu cake and cannoli rolls.
• Pizza Margherita.
• Pasta Carbonara and Bolognese.
• Risotto- creamy rice with vegetables, fish or meat.
• Carpaccio. Thinly sliced ​​meat with spices, appetizer.

There are simply no restrictions for such a tour. Italian cuisine has no contraindications .

Culinary trip to Thailand - go for the exotic!

A culinary trip to this country is becoming more and more popular year by year. Mostly Thai cuisine is tropical fruits, noodles, seafood and rice . Everything is very sharp and unusual.

Features of Thai cuisine:

• Everyone eats here, little by little and without prohibitions. On the Thai table you can see meat, pizza and fried insects. The basis of the diet is fruits, fish, meat and vegetables, as well as the contrast of sweet and sour and spicy.
• Rice is eaten everywhere and always. It is offered here in the most incredible versions, differing in stickiness, color, and aroma. Noodles are no less loved by Thais - from rice, wheat, mung beans, etc.
• Given the abundance of hot spices in dishes, do not forget to warn restaurants in Thailand that you are not a fire-breathing dragon. Or get ready to fill the fire in the throat.
• Of course, there are fruits familiar to us in Thailand, but the price for them will be high. But durian, mangosteen, papaya, mango, coconuts and carambola- mere pennies and at every step.

What is worth trying in Thailand?

• Tom Yam- soup with coconut milk (with fish, chicken or seafood).
• Red curry with chicken.
• Noodles Pad Thai. It is fried with nuts, legumes, tofu, chili and eggs and seasoned with fish sauce.
• Meat Panaeng. Cooked in spicy coconut cream.
• Rice with coconut milk and mango.
• Mangosteen smoothie.

The abundance of spicy dishes and fruit exotic - definitely not an option for children, expectant mothers and patients of a gastroenterologist. For the rest, such a trip will be a very pleasant memory.

Gastronomic Journey to China – Have you eaten yet?

This is the question that the Chinese ask each other instead of “how are you?” and “what's new?”. The basis of Chinese cuisine traditions and preservation of harmony in everything. Food for the Chinese is a ritual.

Features of Chinese cuisine:

• It takes more time to process food than it does to cook. Moreover, heat treatment occurs very quickly - no more than 4 minutes, so as not to spoil the taste and quality of the product.
• Seasonings are ubiquitous, without fail - more than 300 species. Sauces are no less popular.
• Of the meat in China, pork, duck and chicken are especially popular.(minced meat, meatballs and steaks you simply will not find here).
• Fish and seafood also in demand are Chinese perch, saberfish, shrimp and crabs, clams, oysters, etc.
• Pulses replace meat for the Chinese(meat in China is consumed very moderately). Of the flour products, it is worth noting cakes, noodles and bread rolls - they make up a significant part of the diet.
• From vegetables The Chinese most of all prefer spinach and peppers, various types of cabbage, sweet potatoes, tomatoes, radishes, etc.
• The Chinese do not eat bread, cheese, sour cream with cottage cheese, milk and potatoes.(butter is very rare), and soy seasonings practically replace salt and are used with almost all dishes.
• The Chinese love ginger.- in the form of jam or candied.

What is worth trying in China?

• First of all, Peking duck. It is served with leek and sweet sauce.
• Pork in sweet and sour sauce.
• The crown of Chinese cuisine - tofu(bean curd) stuffed with fish.
• Chinese samovar- assorted thinly sliced ​​\u200b\u200bfoods that you cook yourself in a boiling broth.
• Dumplins(spicy dumplings) and dim sum (stuffed buns).

The art of cooking and decorating dishes has been brought to perfection in China - there is no such attitude to food and its use in any country in the world. Already for the sake of gastronomic ceremonies alone, it is worth going to China.

By the way, it is not customary to starve there, and no one will ever miss lunch, but, as in Japan, Chinese cuisine - exceptionally healthy and healthy .

Greece - 4 pillars of healthy food

Namely - olive oil, simplicity of recipes, quality products and herbs with spices . Greeks live a very long time, and the secret to their longevity is simple - healthy food.

Features of Greek cuisine:

• Vegetables are used in large quantities and the most unexpected combination.
• Seasonings are used wisely and in moderation.
• All products are exceptionally fresh- and olives, and octopuses. Portions are consistently large (they love to eat in Greece).
• The basis of the cuisine is seafood(lobster, eel, shrimp and mussels, squid, etc.), meat, an abundance of vegetables (especially eggplant, artichokes, beans, tomatoes), feta cheese and olives.

What is worth trying in Greece?

• Frape coffee, Elliniko Cafe and Malotira mountain tea.
• Feta cheese and kefalotiri.
• Moussaka casserole eggplant, meat and potatoes with bechamel sauce.
• Dolmades- almost cabbage rolls in grape leaves.
• Pastizio- pasta with bechamel sauce and meat.
• Arnie- grilled lamb and souvlaki.
• Stifado from rabbit and beef in sweet and sour sauce.
• Htapodi- octopus on the coals.
• Tzatziki- an appetizer for meat from yogurt, garlic, cucumber and seasonings.
• Rakia grape vodka, muscat and assyrtiko white wine.

A gastronomic trip to Greece will be to the taste (and stomach) of everyone. You will not find harmful, tasteless, artificial or stale products and dishes here. The main thing - eat where the Greeks themselves eat rather than in "tourist" restaurants.

These dishes have become famous not only in their homeland, but also far beyond its borders! In any country, even without knowing the language, you can always order them, and they will definitely understand you. However, to get a vivid culinary experience, it is not at all necessary to go somewhere! After all, all these dishes can be prepared in your own kitchen.

1. French onion soup

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French onion soup

Onion soup is a French classic! And don't let the name scare you. Thick, fragrant, with a slight touch of port wine, crispy baguette croutons and baked cheese - this dish is definitely worth trying! It is so simple and at the same time exquisite that it is not a shame to serve it even to the festive table.
The French have a legend that the inventor of onion soup was none other than King Louis XV of France. One night the king was hungry, but there was nothing in his hunting lodge but onions, butter and champagne. Then he mixed the found ingredients together and boiled them. And so it turned out French onion soup!

2. Greek salad

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Greek salad

This dish is considered the most popular vegetable salad not only in its homeland, but all over the world! In the classic version, it includes tomatoes, cucumbers, shallots, olives and the famous Greek feta cheese. The finishing touch to this light and tasty salad is a spicy olive oil dressing with salt, pepper and herbs. However, in different countries, Greek salad is prepared in its own way. Some add bell peppers, others add a green salad, and still others replace olives with olives, capers or anchovies. Try to cook this dish according to your own recipe! It makes a great appetizer or accompaniment to a hot meal.

3. American apple pie

4. "Russian salad"

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"Russian salad"

All over the world, this dish is nothing but our favorite Olivier salad! This name in the West is due to the fact that the recipe came from Russia and the countries of the former USSR. And if for us Olivier is a traditional festive dish, without which it is impossible to imagine the New Year's table, then for many foreigners it is rather exotic. Not accustomed to such hearty salads, they change the recipe and often bring something new to it. For example, in many countries this dish is served with shrimp, different types of fish, capers, olives and even roasted peppers! Try and cook your favorite salad according to a new recipe!

5. English shepherd's pie

This traditional British dish is more like a hearty casserole than a pie. It is based on minced meat from different types of meat, mashed potatoes and vegetables. The classic recipe usually uses lamb or lamb, but this pie is also made with pork, turkey, and even fish. In addition to traditional carrots and onions, green peas, celery and pumpkin are often added to the filling. All vegetables are passivated and stewed for a long time with meat and spices. After that, they are laid out in a mold and covered with a layer of mashed potatoes, and the cake is sent to the oven. This pie is a great way to use leftover mashed potatoes and minced meat from lunch or dinner!

6. Irish stew

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Irish stew

This national dish is one of the most popular in the country! The classic recipe includes lamb, potatoes, onions, as well as parsley and cumin. Most often, meat is cut into small pieces, and vegetables, on the contrary, are rather large. Stew is best cooked in a deep dish, such as a saucepan or cauldron.

7. Thai noodles

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thai noodles

Noodles have a special place in Thai cuisine! You can try this dish both in any expensive restaurant and in a street stall selling local fast food. Noodles can be different, as well as additives to it, but traditional rice noodles with seafood, which is now served in any country in the world, are especially popular. The obligatory ingredients of this dish are sauce and spices, which give it a unique aroma, taste and spiciness. Thai noodles are very easy and quick to prepare - perfect for lunch or a quick dinner!

8. Turkish coffee

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Turkish coffee

Strong and viscous Turkish coffee is loved by coffee lovers from different countries! This method of brewing ground coffee beans in a cezve provides the drink with a bright and rich taste. Initially, it was cooked on a fire, and then special devices were invented, similar to boxes with heating elements and sand. However, on a regular stove, Turkish coffee turns out just as well!

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Finnish fish soup

This fish soup with the complex name calaqueitto is also called milk ear. This combination may seem strange, but the result will surprise you! Casual calaqueitto is made with a variety of white fish such as cod or whitefish, but there is also a more festive version of this dish that uses salmon and cream. Another feature of this dish is also that it is customary to infuse it for a day after preparation and only then serve it to the table.

The Netherlands, or Holland, as this country is often informally called, despite its small size, is famous for its rich culture and traditions. It is a cosmopolitan country with a colorful history, picturesque landscapes and a small area with a large sea strip. It was the access to the sea that played a key role in the flow of history and in the formation of the traditions of Holland. Like most countries with access to the sea, the Netherlands has always had a good fleet and many overseas colonies. Although there are no longer colonies in the classical sense, only some dependent territories that are not exploited and human rights are respected there at a decent level, their cultural influence is still felt and clearly traced in Dutch cuisine.

Whereas spices, citrus fruits and coffee were hardly known in Eastern Europe, they have already firmly entered the culinary traditions and daily life of the population.

The Dutch cuisine itself is close to neighboring countries, namely Belgium, Germany and the Scandinavian countries. These are usually simple, hearty, rich dishes. Although being in Holland, one gets the impression that the local population does not love and respect their own cuisine too much. After all, it is almost impossible to find a good catering establishment, that is, a restaurant or at least an eatery with Dutch cuisine. And as there is already something, then full of tourists, working only for tourists.

You know, the food in such places is not so good. But there are many restaurants of Asian, Italian, French and Spanish cuisines. And even more fast food outlets. And it is simply impossible not to notice the love of the Dutch for potatoes. Especially for french fries. It can be bought at almost every turn. Even my eldest daughter, who before the trip to Holland, just went crazy for french fries (like all children because they rarely eat), when we ordered some dish and once again brought french fries in addition (there you will be served french fries for almost every dish :-)), returned her head from them with an expression: "Oh God, french fries again !?" :-).

Also, cheese is of great importance in the culinary traditions of the country. And, unlike Italy, France and Spain, countries where they love cheese no less and are also made in large quantities, in the Netherlands you can see cows, sheep, goats everywhere. It is immediately evident that agriculture is developed in the country. Only in Holland you can see a modern skyscraper with office space, and under it cows that peacefully graze on the green area near the skyscraper. Not to mention the huge fields for grazing livestock.

Cheese is so important to the Dutch that, as one local woman joked, it is synonymous with food for them. Although there are a lot of types of cheese in the Netherlands, most of them fit the same type and you can clearly distinguish a dozen or so. The rest are modified basic cheeses with various additions, more or less mature, made from this or that milk, using the same technology. And so, the most famous Dutch cheeses are: Gouda, Edam, Old Amsterdam, Leiden cheese, Maasdam, Blau Claver (cheese with blue mold), goat cheeses and smoked cheeses of the same brands. There are many more Dutch cheeses with various additions, but, as I already wrote, they are subspecies of the main types. In every city, even a small town, there are some very good cheese shops.

If you like cheese and spectacles, I recommend planning a trip to the town of Alkmaar - where every Friday morning, there is a cheese "bazaar". In fact, almost a theatrical performance with a lot of cheese, which is first brought in and then taken back, theatrically weighed and carried on a stretcher by funny-dressed men. After the performance, you can enjoy local street goodies, buy various types of cheeses, souvenirs and handicrafts. In general, interesting and original! In the summer, a similar action takes place every Wednesday in the city of Edam.

Also, separately it is necessary to mention fish and seafood. In the Netherlands, as a maritime country, they love both fish and seafood. Especially mussels and herring. The last ones are eaten there
raw, only peeled, in company with finely chopped onion, pickled cucumber and, if desired, with a light bun. You can make a kind of "hot dog" from herring. Very interesting and useful local fast food. The Dutch are so fond of herring that they even celebrate in June the holiday of the first catch of herring "Nieuwe haring", which culminates in the savoring of the herring by the queen herself.

Although it's not really easy to find their goodies when in Holland as a tourist (not knowing any of the locals who could serve dishes at home), it's still worth the effort and try the local specialties.

Must-try things to do in Holland:

Something in between meatballs and croquettes.Crispy fried ballsfrom meat with spices, flour and butter as a thickener in an extremely crispy breading. Standard snack for beer.

2) Stroopwafel.Stropfavli. Thin and crispy wafers made of two halves and caramel filling between them.

3) Dutchoh freshaya herringb. Probably the most delicious herring in the world! Very fresh, "meaty" with a pleasant taste. In the Netherlands, you will be served it with raw onion, pickled cucumber and fresh light baguette-type bun. The most delicious herring is sold in small stalls on the embankments.

4) French fries size XXL. Such potatoes are sold at almost every step. Roughly chopped potato sticks fried to a crisp. Mayonnaise is a standard addition to French fries in Holland.

5) Poffertjes. Or small pancakes that are baked in special forms and served with various syrups, generously sprinkled with powdered sugar. They can be easily found on the central busy streets of large cities.

6) Oliebollen. Dutch donuts. They come with and without raisins. Airy and delicious. Especially if freshly fried.

7) Pannenkoeken. Probably the dish I liked the most. Huge pancakes with various additions baked in dough. The classic version of these pancakes is with Gouda cheese and a sweet version with apple slices.

8) Kibbeling. The Dutch response to the British Predominantly small pieces of very fresh fish fried in a crispy breadcrumbs. It is best to eat such a dish on the waterfront.

9) Metworst. Raw cured sausage. Something between a German completely raw mettwurst and an Italian salami.

10) Oysters. If you get in season (The season for oysters continues in the months of the year that have the letter r in the English name (September - April)).

What to bring with you from Holland.

Many people associate Holland more with plants than with food, but the site is a culinary one, so I will only write about food and kitchen utensils. And believe me, you can bring a lot of delicious things from the Netherlands!

1) Cheese of course! First of all, these are Gouda, Edam, Leyden, Maasdam, Oude Amsterdam, Blue Dutch cheese, smoked cheeses and various goat cheeses. Going into even the smallest cheese shop, you don't want to leave!! The Dutch love their cheese and know how to sell it!!

2) Sweets made from licorice or licorice. Black sweets are known, the taste of which is not understood by most, but in Holland and in the Scandinavian countries they are very fond of. Usually, these are sweets for lovers. If it's not your taste then you should at least try it. At least once in a lifetime to know that this is not yours.

3) Dutch dried sausages. There are many types of them. For lovers of unusual sausages
There are plenty of products to choose from. My favorite is Metworst.

4) Hagelslag. Chocolate sprinkles in various shapes and sizes. It is customary for us to decorate cakes with them, and the Dutch generously sprinkle them on warm morning toast with butter. If you stay at the hotel, pay attention to the wide selection of toppings at breakfast.

5) Cookies Spicy cookies about which I wrote earlier on the site. If in other European countries speculos can be bought only closer to Christmas, then in Holland it can be bought all year round.

6) Stroopwafel. Stroopwafels, which I wrote about above, can be bought home in aesthetic blue and white tins.

7) Bols liqueurs for every taste, from classics to new tastes. The Dutch alcoholic beverage brand Bols was founded back in 1575. It is worth visiting the company store of this brand.

8) Cheese slicers and small graters.

In the Netherlands they are widely used and have very good slicers and graters with picturesque handles and can be purchased at any cheese shop. There are plenty of them in souvenir shops too.

9) Various wooden Christmas gingerbread molds and butter molds. There are many in Holland. If you love baking gingerbread or just like me, you love unusual kitchen utensils, in the kitchen goods shops in the wooden molds department, your eyes just run wide!!

10) Dutch smoked eel. All lovers of fish, smoked and not only, will be pleased with such a delicacy. It can be purchased almost everywhere where herring is also sold.

If you have the time, desire and opportunity to plan, I sincerely recommend to all gourmets to visit the food festival in Amsterdam, which has already become an annual event.

Summary of extra-curricular activities for a comprehensive program for the formation of a culture of nutrition as a component of a culture of health, a healthy style of behavior among students, pupils at the boarding school "Overcoming".

Related: "An Unusual Culinary Journey"

"National dishes of different countries"

(extracurricular activity for grade 9)

Compiled by educator:

Peskova E.S.

Samara 2015

Conduct form: extracurricular activity.

Location: dining room, classroom or technology room for girls

Target: introduce children to the national dishes of different countries, learn the technology of their preparation

Tasks

- to expand students' knowledge of world cuisine;

Convince that food is not only tasty, but also healthy

Preparatory work: divide the group into 4 subgroups, divide the cuisines of the countries of the world between them: Russia, France, Italy and Georgia. Choose one of the national dishes of each country. Purchase ingredients for cooking selected dishes. Give each subgroup the task of preparing the appropriate dish and a story about it. Prepare presentations.

Lesson progress:

Educator: Hello dear guests! Today we invite you to an unusual culinary journey around the world. You all know that the cuisines of different nations are different from each other, but in the modern world everything is so mixed up that you are probably sure that the cutlet is an original Russian dish. But no, the “cutlet” dish itself came to Russian cuisine from European cuisine and, to be more precise, from French. Surprised? Then get ready, today there will be many such surprises. Since we are talking about France, let's start with it.

FRENCH CUISINE is considered to be a property and even a special French philosophy. In France, many of the fundamental concepts of modern cooking first arose and reached perfection. By the way, you can often read that the French are gourmets. In French, this word simply means an excessive passion for food. For those who delve into the peculiarities of flavors, savor the sensations and understand cooking technologies, there is a special word - gourmet. Without a doubt, the growing rhythm of modern life could not but affect France, but nevertheless, it is here that fast food has not yet taken such an unshakable position as in other European countries (although it has noticeably squeezed out “haute cuisine”). Interest in the meal here is considered natural for people of any skill and wealth. The lunch break in France is a sacred thing, no one will even think of shortening it or doing some business at this time. Unlike other countries of the post-industrial era, French housewives have not yet lost the habit of cooking at home, and men are not much inferior to them. It is customary to make purchases not in supermarkets, but in small shops where you can examine every bunch of greens, touch every piece of meat. And although young people are gradually parting with traditions, culinary specialists do not give up their positions.

French cuisine is famous for its exceptional variety of culinary products, delicate taste and aromatic qualities of most of them. French chefs achieve this by using countless spices, seasonings and liqueurs to make sauces, stew meats, cook fish and game. French cuisine uses all kinds of meat products. And these products are prepared in all possible ways. Meat is boiled, stewed, fried, baked. A characteristic feature of French cuisine is also the widespread use, especially in side dishes for second courses, of vegetables such as artichokes, asparagus, and lettuce. These vegetables, rich in vitamins, are, unfortunately, little used in our country. When cooking vegetables, the rule is strictly observed: for boiling, green vegetables are placed in boiling salted water and boiled in an open dish; only dry vegetables are first dipped in cold water.

French national cuisine is distinguished by the wide use of vegetables and root crops. Potatoes, various varieties of onions (including poached, which gives food a specific taste), green beans, spinach, cabbage of various varieties, tomatoes, eggplant, parsley, salads are used for preparing snacks, first and second courses, as well as side dishes. Especially popular are salads made from vegetables rich in vitamins: asparagus, artichoke, leek, lettuce, both fresh and canned. As a rule, green salad and coleslaw are served with the second meat dishes.

Today the guys decided to please you with the preparation of a salad with a beautiful and sonorous name "Coco Chanel"

The group responsible for French cuisine comes out. All ingredients are cooked and cut in advance. The guys talk about the products used in this recipe, what they did with them and comment on each of their actions, mix the ingredients.

Coco Chanel Salad Ingredients:

Chicken (preferably breast, boiled) - 400 g

Tomato (fresh) - 400 g

Potatoes (boiled) - 400 g

Bulgarian pepper (bright, better than red) - 300 g

Hard cheese - 250 g

Olive oil (you can use any unrefined vegetable oil)

lemon juice

Spices (salt, pepper - to taste)

Coco Chanel salad recipe:

Chicken meat is disassembled into fibers.
We cut the potatoes into small pieces.
Three cheese on a medium-sized grater.

Pepper cut into thin strips

Cut tomatoes into small pieces

We mix all the products, season with a mixture: olive oil + lemon juice + salt + black pepper.
Salad ready. It should be served on lettuce leaves.
Enjoy your meal!

Teacher: Thank you guys! Looks very appetizing. Dear guests, have you written down the recipe? Well, we will try these dishes at the end of our event.

In the meantime, let's move on to the next national cuisine and this is Russian cuisine.

Russian kitchen its dishes and taste accents change depending on the geographical location. Russian cuisine has absorbed elements of ancient Slavic cuisine, as well as dishes of various peoples inhabiting Russia. A distinctive feature of the dishes of Russian peasant cuisine is that such a technique as frying is practically never found. As a rule, food was cooked in an oven, so boiling, stewing, languishing are very widely used. Also, Russian cuisine is characterized by the preparation of vegetables and fruits with the help of pickling, salting and urinating. However, for modern versions of Russian dishes, frying is an equal cooking process along with the rest. In particular, pancakes and pancakes, eggs, and many types of meat dishes are fried. The basis of the diet of the majority of the population (peasants) was cereals and vegetables, from which pickles, soups, cereals and bakery products were prepared. Kissels were prepared from rye, pea, and oat flour, moreover, sweet (modern) kissels appeared only later with the arrival of potato starch in Russian cuisine. A variety of soups was traditional, among which the most famous are cabbage soup, borsch, pickle, hodgepodge, kalya, ear, botvinya and okroshka. From desserts, sweet flour products are known: kalachi, gingerbread, also jams and honey.

Baked apples and other baked fruits and berries are a traditional dessert of Russian cuisine. Specifically Russian types of sweets, now completely forgotten:

Vegetables (carrots and cucumbers) boiled in honey, but not over an open fire, but in a water bath. The finished product (“Russian candied fruits”) became transparent and retained a somewhat elastic texture.

Crushed berries (viburnum, mountain ash, raspberries), dried in a heated oven in the form of cakes - "marshmallow". They were used as snacks for drinks, partly as traditional medicine against colds and beriberi.

Pieces of carrots or beets dried in a Russian oven are “parenki”.

And today the guys decided to surprise you with the recipe for making Raspberry marshmallow, which we forgot.

The group responsible for Russian cuisine comes out. The marshmallow is prepared in advance, the guys just tell what marshmallow is, how they made it, from which they demonstrate the finished product.

Pastila is a fruit and berry dessert of Russian cuisine. Pastila is made from whipped puree. For berry marshmallow, lingonberries, mountain ash, raspberries and currants are selected. Until 1917, in Russia, the best marshmallow was prepared in Kolomna, Rzhev and Belev. If the Kolomna marshmallow was homogeneous, then the Rzhev and Belevskaya pastilas were puff. In Soviet times, a simplified version of Russian marshmallow was prepared in the form of small white bars, which tastes more like French marshmallow.

For the recipe we needed:

raspberry puree - 1 kg

raspberry juice - 1 glass

Cooking process:

The raspberries were washed with cold water, allowed to drain, placed in an enamel pan, tightly closed and placed in a warm oven. When the raspberries were steamed, they rubbed them hot through a sieve. The resulting puree was put on low heat, juice was added and, with constant stirring, boiled down until the initial volume decreased by 1.5-2 times. The boiled marshmallow was poured in a 1.5-2 cm thick layer into molds lined with parchment paper lubricated with vegetable oil so that the marshmallow was easily separated from the paper. We dried marshmallows in the oven at a temperature of 60-70C, you can dry them in the sun. Dried marshmallow sprinkled with powdered sugar.

Teacher: Looks very appetizing! Thank you guys for reminding me of such a wonderful and simple Russian folk recipe. And most importantly, this delicacy does not contain any harmful substances, and its main component is raspberry, a berry rich in organic acids, saccharides, potassium, calcium, copper and vitamins A, B, C. It has anti-inflammatory, bactericidal, antipyretic and regenerating properties. Let's move on to Italian national cuisine.

Italian food- traditional cuisine of Italy, widespread and popular all over the world, thanks to dishes such as pizza and spaghetti. It is very diverse and regional, each region has its own traditional dishes.

Italian cuisine is based on centuries-old historical traditions with cultural influences of the Romans, Greeks, Lombards, Arabs, and other peoples who have ever inhabited Italy or influenced the formation of its culture.

Popular dishes

spaghetti, cannelloni, and numerous other pasta products (with an extensive and detailed classification). They are sure to be served with one of the many traditional sauces, the abundance of which creates a variety of dishes combined in Italian (as well as in English and many other languages) with one word "paste"(Ital. pasta ). Among the most famous and simple dishes:Spaghetti Napoli(Naples spaghetti) - with tomato sauce,Spaghetti Bolognese(spaghetti bolognese) - with tomato sauce and minced meat,Spaghetti Aglio e Olio(spaghetti with garlic and butter) - with hot olive oil and quite lightly fried garlic in it.

pizza is a world famous open pie baked with tomato sauce, cheese and a variety of optional ingredients. Among the classic varieties of Italian pizza, one should highlight such as Margherita (with products of the colors of the Italian flag: mozzarella - white, tomato sauce - red, basil - green), Capricciosa, Diabola, Quattro formaggio ("Four cheeses") and Quattro stagione ("Four season")

risotto - a dish of rice (high starch varieties are used) in broth / water. Among the classic risottos - risotto alla milanese("risotto Milanese") with onion and saffron

ravioli and tortellini - dishes similar to dumplings

ciabatta - white bread

Educator: This is what the guys will present to us today.

The group responsible for Italian cuisine comes out. The ciabatta is already baked. The guys talk about the products used in this recipe, what they did with them.

Required Ingredients:

For steam:

sugar - 1 pinch;

water (warm) - 1/3 cup (+2 tablespoons);

yeast (dry) - 1/8 tsp;

flour - 130g.

For test:

flour - 300 g;

yeast (dry) - 1/2 tsp;

olive oil - 2 tbsp;

milk (warm) - 3 tablespoons;

water - 1 glass;

salt - to taste;

cheese (feta) - 1 pack.

How to cook brew: you need dry yeast in the amount of 1/8 tsp, diluted in two tbsp. spoons of warm, but not hot water, then let them brew for five to ten minutes. If you want to speed up the process, add a pinch of sugar before.

How to cook ciabatta

130 grams of flour, a third of a glass of water and diluted yeast, everything was mixed. We got the dough, a little runny. The bowl with this dough, covered with a towel, put in a warm place and forgot about it for 12-14 hours. The very next day, they began to cook, directly, the dough. They took half a teaspoon of dry yeast and developed it in warm milk (volume - 3 tablespoons). Then 300 grams of flour, olive oil, dough, yeast, a glass of water and salt were poured into a bowl. The dough was kneaded right in the bowl for 5 minutes, it is liquid, but no more flour was added. After two or three hours, the dough doubled in volume. At the next step, they sprinkled the table with flour, do not forget to handle the dough carefully so as not to let it out air bubbles. The dough is quite liquid, so it is better to turn it over with a large knife with a wide blade. From the dough we made such small pieces, they will be useful in the future. We take baking paper or parchment and construct such a structure using a stapler for fastening.

The dough was divided into four parts with a knife, first carefully laid out one cake in each form, sprinkled with cheese and covered with a second cake. The dough is so liquid that it is not necessary to roll it out. Then they made an interesting structure - four glasses were placed along the edges of the baking sheet. And covered with a towel, which should not touch the baking sheet. For proofing, they left to “stand” for an hour. Don't expect the dough to rise too much. The oven was heated to 250 degrees, a pan with water was placed on the lower grate. They baked at a high temperature and with water, then the water was removed, and the temperature was reduced to 200 degrees. Bake for 20-25 minutes until browned. Ciabatta, after cooking, should rest a little on a wire rack or plate - 10 minutes will be enough.

The guys naturally prepare ciabatta in advance.

Brief composition of the finished dish "Ciabatta"

Educator: Bread with a crispy crust, and what a flavor, how you want to break off a piece! Thank you guys! Well, the last national cuisine in the framework of our event is Georgian cuisine!

Georgian cuisine- national cuisine of the Georgian people. Many of the Georgian dishes, such as chicken tabaka, kharcho, khachapuri, are widely known in the world and have actually become international.

In the ideology of preparing dishes, Georgian cuisine relies on the contrast of spicy and spicy. Vegetables are widely used, both as an independent dish and as an addition to meat dishes.

There is a difference between the traditional cuisines of Western (west of the Surami Pass) and Eastern Georgia. Western Georgia is characterized by the use of cakes made from mchadi corn flour, as well as from special grinding corn flour or from a special type of millet - chumiza, they cook a porridge-like mass - gomi, to which suluguni cheese is added to taste. For the Eastern, the use of wheat bread is more common. In addition, in Western Georgia, most of the meat diet is poultry. Fish dishes are not widely spread in Georgia, except for the areas located along the rivers. The most famous Georgian soups are kharcho, chikhirtma, khashi and matsoni soup. Crushed garlic and dried pita bread are served separately.

And today, in front of your eyes, the guys will cook chikhirtma. (prepare the broth ahead of time)

Chikhirtma(Georgian ჩიხირთმა) - Georgian thick soup, with an unusual (at least for Russia) cooking technology. As a rule, chikhirtma is cooked in poultry broth, less often lamb. Chikhirtma is characterized by the complete absence of vegetable grounds. It is a concentrated broth thickened with flour (in Georgia, corn is used) with beaten eggs (more often only yolks) and acid (lemon juice, pomegranate juice), while the acid of the soup is not so much an end in itself, but helps to ensure that the egg white would not curl up into ugly gray flakes, but would create a mass that was one with the broth. The technology of introducing eggs into hot broth is quite complicated. It originated in the East (Persia) and is described in detail by V.V. Pokhlebkin in the book “ Secrets of good cuisine". Ready chikhirtma, along with commonly used seasonings and spices, is dressed with coriander, cinnamon and mint.

Ingredients: 1 chicken, weighing about 1.2-1.3 kg 2 onions 3 eggs (only yolks) bunch of fresh cilantro 2 tbsp. flour 2 tbsp butter 2 tbsp. wine vinegar 1.5-2 tsp ground saffron salt and pepper to taste

The recipe for cooking at home The chicken was washed, put in a large saucepan and poured 2 liters of cold water, put on fire. After boiling, the foam was removed from the surface of the water and the fire was reduced. Cooked chicken broth for chikhirtma for an hour at a low boil. Saffron was put into a glass, pour 80 ml of boiling water and left to infuse until the broth is cooked. After the specified time, the chicken was taken out of the pan and left to cool on a plate, and the broth was filtered through a sieve. About 150 ml of broth was poured into a small container and left to cool. Peel and finely chop the onion, melt the butter in a frying pan. Fry the onion in butter until soft and golden brown over low heat (about 10 minutes). The cilantro was washed, dried and finely chopped, added to the boiling chicken broth along with the fried onions and stirred. In the cooled chicken broth (150 ml), dissolve the flour and stir until the lumps are completely dissolved, pour the resulting mixture into the soup in a thin stream, stirring it continuously. We clean the cooled chicken from the bones and cut the meat into small pieces, add to the soup and cook it over low heat. Separate the yolks from the proteins, combine them with vinegar and shake with a fork. Add a few tablespoons of soup to the yolk mixture, stirring thoroughly after each spoon. Pour the yolk mixture into the boiling soup along with saffron tincture (strain it through a sieve), salt and pepper the dish to taste and stir. Remove the pan from the heat, pour the hot soup into bowls and garnish with fresh cilantro. Chikhirtma will be even tastier if you add a little lemon juice to each serving when serving.

Educator: this is how easy and simple our guys cooked the national Georgian soup Chikhirtma. In the meantime, this miracle of cooking has not cooled down, we invite you to our international table.

Enjoy your meal!