COMENIUS PROJECT FORGOTTEN STREET GAMES

La nostra scuola, il I Circolo Didattico di Santeramo, ha proposto come interessante attivit didattica ai bambini una serie di iniziative molto interessanti relative al progetto COMENIUS dal titolo FORGOTTEN STREET GAMES. Esso ha lobiettivo di far conoscere alle giovani generazioni, per farli rivalutare, i giochi di una volta, scambiando tradizioni e passioni legate alla propria terra. Un momento speciale stato quello della conoscenza dei dolci tipici dei paesi interessati dal Progetto: Romania, Bulgaria, Croazia. I bambini con insegnanti e genitori hanno un pomeriggio impastato e preparato dolci, che sono stati portati poi ad un forno a legna tradizionale, tipico del nostro paese nel barese. E stata una esperienza davvero speciale, anche perch con i dolci abbiamo preparto un cestino che ciascun bambino ha portato con s in occasione del Natale. Sotto riportiamo alcune ricette tradizionali dei dolci preparati in allegria.

Romanian Christmas recipe

CORNULETE
INGREDIENTS: (for 60-70 pieces) 400-430 grams flour 175 grams minced nuts 150 grams powdered sugar (confectioners' sugar or icing sugar) 2 egg yolks + 1 egg 300 grams butter at the room temperature ( you take it out from the fridge before you start, to have it softer) 1 pinch of salt 150 grams powdered sugar for coating Directions Mix the the flour, salt, nuts and the powdered sugar. Add the beatten eggs, then the butter. Mix them well. Add the beatten eggs, then the butter. If the eggs are big, you may need more flour or nuts. Even if the dough is soft, dont worry, they will be very tender. Put the dough in the fridge, cover it with plastic and keep it for an hour. After that, tear parts of the dough and roll it like a cigar, not bigger than a little finger. You cut them as long as you want and have them curved in the shape of a semi moon. Put the cornulete in the tray which you covered with baking paper and have them baked in a preheat oven, 180 degrees C , around 15 minutes, until they change colour. Right after you have them out ( watch your fingers, :D), have them rolled in the powdered sugar. Not hard to bake, but you need patience.

CROATIAN CHRISTMAS HONEYCOOKIES

INGEDIENTS (CCA 70 PEACES): 150 g unsalted butter 440 g plain flour 1 heaped teaspoon bicarbonate soda 2 eggs 200 g sugar 4 heaped tablespoon honey PREPARATION Add butter to TM bowl and pulverise for 10 seconds on speed8. Add flour and bicarb soda and mix for 30 seconds on speed 4. Add remaining ingredients except for the pecan nuts and mixfor 30 seconds on speed 4. Roll dough into little balls (a little larger than amacadamia nut in its shell) and press down on tray to flatten a little. Bake in 170C oven for 10 minutes or until golden brown. Donot think you are over cooking them. This batch normally covers 3 trays.

Bulgarian Maslenki
These jam-filled Bulgarian Christmas cookies are a childs delight. In Bulgaria, they are traditionally made with lard, but you can substitute butter if you wish. Find the best lard you can, unhydrogentated and organic is best. This recipe makes a beautifully pliable dough that doesnt spread while baking, so you can place the cookies very close together on the baking sheet. Maslenki can be stored and enjoyed for up to a month (that is, if they last that long). The longer they stand, the softer they become. 3 eggs 3/4 cup sugar 1 cup lard 4 cups white flour 1 tsp. baking powder 2 tsp. vanilla *your favorite jam Beat the eggs well and then add sugar; beat until light and foamy (about 5 minutes). Melt the lard, and when slightly cooled (so as not to cook the eggs), slowly add the lard to the egg/sugar mixture. Combine the dry ingredients. Slowly add the flour mixture to the egg and lard mixture to create a firm dough. Divide into 3 balls. Roll out each ball until it is 1/4-inch thick. With a small glass or cookie cutter, cut circles. In half of the circles, punch a 3/8-inch hole in the center. Bake in an oven preheated to 375F for 8-10 minutes. Remove and when completely cooled, spread the whole halves with jam. Top with the halves with holes. Dust with powdered sugar, if desired. Makes about 4 dozen cookies. *I prefer a tart jam like red raspberry or apricot. Plum or rose jam is good, too. Note: When I started making these cookies, bottle (the piece that holds the nipple in place) hole in the center, I used the top of a Crayola some marvelous cookie cutters in an antique job. I used the ring from a baby to cut out the cookies. For the marker. After I while, I found store that are perfect for the

Bulgarian Christmas Cookies

Ingredients

125gr flour 100g butter 1 egg 75g ground hazelnut (you can also use walnuts or cashew nuts) Ground peel of lemon 100g sugar (if it is brown sugar add 2 table spoons of honey) A bit of salt and soda Add cinnamon, vanilla, a bit of black pepper, clove, and Indian walnut Add chocolate chips (it must be a dark choc) and dried fruit soaked in rum

Directions 1. In the evening, mix the butter and add the sugar, the grounded hazelnuts, the egg and all the other ingredients (cinnamon, vanilla, a bit of black pepper, clove, and Indian walnut) 2. Add the flour and the soda. Add the dried fruit and the chocolate and work up until it is one big ball. Leave it in a cool place for the rest of the evening 3. On the next day (or in a few hours) roll the ball out until it is 0.5sm thin. Cut it in different forms and spread some butter on the top. 4. Bake the cookies in a pre-heated oven of 210C for 10 min.