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>Traditional Recipes

Traditional Recipes


For this project students should research traditional recipes and produce presentations showing how to make them, including pictures and results of taste tests! We would like other schools to produce presentations showing how to make their traditional recipes, which we can then enjoy making and tasting! Below is the scheme of learning that outlines the tasks and outcomes. PLEASE ADD YOUR STUDENTS WORK BELOW...

Age range
12 - 14
Emma Matthews
Project stage
In progress
Last update
11 years ago
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folder iconBy Vijaya Sarma, Indraprastha World School, New Delhi, India

objects: 1
Following are the files made by our students--
Microsoft Word file food1.doc 8.3 MB

Chinese Traditional recipes

Recipes from china

Cheese puff pastry recipe: a recipe from Croatia

ZAGORSKI STRUKLI - Cheese puff pastry recipe: a traditional Croatian recipe

Making Easter dolls



1 fresh turkey
salt, pepper
2 cups chicken or turkey stock
1 stick butter


  1. Preheat oven to 325 F (160 C). Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Turkey’s neck and giblets are to be reserved for gravy
  2. Rub turkey thoroughly with salt and pepper and place it in a rack in a large shallow pan, breast side up.
  3. Melt the butter and chicken or turkey stock. Brush the turkey with the stock and butter mixture. Loosely cover with aluminum foil to prevent over browning .
  4. Put the turkey in the oven. Approximate Turkey Cooking Time:

    8 to 12 pounds 2 3/4 to 3 hours
    12 to 14 pounds 3 to 3 3/4 hours
    14 to 18 pounds 3 3/4 to 4 1/4 hours
    18 to 20 pounds 4 1/4 to 4 1/2 hours
    20 to 24 pounds 4 1/2 to 5 hours

  5. After the first hour, baste the turkey with the juice, butter and stock mixture at the bottom of the roasting pan.
  6. About 15 minutes before the turkey is done, remove the foil and turn the oven to 450 degrees F (230 C). Turkey is done with drumsticks are easy to move up and down.
  7. Once you remove the turkey from the oven, let it rest for 15-20 minutes. Carve the turkey and serve with the gravy and/or mlinci.

MLINCI (Baked Noodles)

1 kg (2 lb) flour
2 eggs
1½ Tbsp salt
400 ml (16 fl oz; 2 cups) cold water


  1. Mix flour, eggs and water to make a harder dough. Roll out into rounds 
  2. Bake on the lowest rack of the oven at 165 C (330 F) until crispy and golden on both sides (about 5 minutes each side). Take out of the oven and let cool. 
  3. Break “mlinci” into pieces, put in a bowl. Pour salted boiling water over “mlinci”, leave for a few minutes, then drain water. 
  4. Pour turkey roast drippings over “mlinci” and serve.


Bajadera Torte


Makes 16 slices

Prep Time: 20 minutes

Cook Time: 10 minutes


  • 2 (3-ounce) packages (6 wafers) Honey Wafers (see below) or 3 torte wafers
  • .
  • Filling:
  • 1 cup water
  • 2 1/2 cups granulated sugar
  • 10 ounces (2 1/2 sticks) unsalted butter
  • 2 1/2 cups crushed graham crackers
  • 3 cups ground walnuts
  • 2 1/2 cups shredded unsweetened coconut
  • 1/4 cup rum (optional)
  • .
  • Ganache Topping:
  • 3/4 cup heavy whipping cream
  • 2 tablespoons unsalted butter
  • 8 ounces semisweet chocolate, cut into 1/2-inch pieces
  • 1 tablespoon rum (optional)


  1. If using round honey wafers, line the bottom of a 9-inch springform pan with parchment paper. If using rectangular torte wafers, place directly on a serving platter and build the torte using 3 wafers.

  2. In a large saucepan, heat water and sugar over medium until sugar dissolves. Stir in butter, graham crackers, walnuts, coconut and rum. Mix well until ingredients are moistened and remove from heat.

  3. Place 1 wafer in the bottom of the prepared pan. Spread 1/5 of the filling over the wafer and place another wafer on top, pressing lightly. Spread another 1/4 of the filling over the second wafer and top with the third wafer. Continue this way, ending with a wafer on top. Refrigerate 1 hour.

  4. Meanwhile, prepare ganache filling by placing chopped chocolate in a heatproof bowl. Place whipping cream and butter in a heatproof bowl and microwave until boiling. Pour over chocolate, and add liquor, if desired, and cover with plastic wrap. Let sit 15 minutes. Remove plastic and stir until smooth and thick.

  5. Pour ganache over torte spreading evenly and letting it run down the sides. Refrigerate until firm, at least 1 hour. To serve, run a knife around the springform pan and remove the ring. Slide a large, thin spatula between parchment paper and bottom of torte. Place on serving plate and slice. If desired, in order to slice thinly, place in freezer for 30 minutes. Slice and portion on plates and allow to come to room temperature for best flavor. You may decorate with rosettes of whipped cream and candied flowers, if desired.

Recipes from Uganda

Traditional recipes from Uganda

folder iconBULGARIAN TRADITIONAL CUISINE from "St Paissiy Hilendarski" high school - Haskovo

objects: 8
Adobe Acrobat file Cook book Bulgarian Cuisine.pdf 1.1 MB
Microsoft PowerPoint Shopska_salad by Teddy.ppt 2.6 MB
Microsoft PowerPoint Veal liver with wine sauce by Zlatina.ppt 106.0 kB
Microsoft PowerPoint Traditional recipes by Nihriman.ppt 63.0 kB
Microsoft PowerPoint Moussaka - Vladimir.ppt 299.0 kB
Microsoft PowerPoint Stuffed peppers - Kadrie.ppt 402.0 kB
Microsoft PowerPoint Pastry with cheese - Dzhansu.ppt 308.5 kB
Microsoft PowerPoint Bulgarian Traditional Cuisine.ppt 1.8 MB


Our students have produced the following recipes of their favourite foods, please add your own below!

English and International Recipes - please add your own presentations below....
Unknown typeLamb Curry.ppt 93.5 kB
Microsoft PowerPointpasta bake.ppt 101.5 kB
Unknown typePate Vite.ppt 65.5 kB
Microsoft PowerPointPlain Scones.ppt 175.5 kB
Microsoft Word fileSTRUKLI.doc 36.0 kB
Microsoft PowerPointBacon Rosti.ppt 684.5 kB
Microsoft PowerPointLamb Kebabs.ppt 56.0 kB
Unknown typeRhubarb crumble 83.0 kB
Microsoft PowerPointMango clown.ppt 39.5 kB
Microsoft PowerPointApple pie.ppt 283.0 kB
Unknown typeChicken Masala 378.5 kB
Microsoft PowerPointTrifle..ppt 176.0 kB

Recipes from Ukraine

Recipes from Ukraine

Microsoft PowerPointVARENYKY.pptx 327.9 kB
Microsoft PowerPointPizza.pptx 88.4 kB

folder iconTraditional recipies from GAIL DAV Public School, India

objects: 10
Veg recipies from north India
Microsoft PowerPoint Tomato Soup.ppt 341.0 kB
Gallery Celebration at GAIL DAV Public School
Microsoft PowerPoint TASTE OF INDIA-GATTE KI KADI.ppt 3.0 MB
Microsoft PowerPoint TASTE OF INDIA- MANGO DRINK.ppt 2.8 MB
Microsoft PowerPoint TASTE OF INDIA- DHOKLA.ppt 455.0 kB
Microsoft PowerPoint Fruit cake.ppt 476.5 kB
Microsoft PowerPoint Apple Jalebi.ppt 170.0 kB


objects: 3
Type Name Size Owner Updated
Microsoft PowerPoint BREAD from Turkey2.ppt 950.5 kB Muruvvet Çakı 10-05-2011
Microsoft PowerPoint AYRAN FROM TURKEY-ALICAN& GUZEL.ppt 770.0 kB Muruvvet Çakı 10-05-2011
Microsoft PowerPoint BAT FROM TOKAT TURKEY.ppt 6.4 MB Muruvvet Çakı 10-05-2011

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CROATIAN Krostule (KRO-shtyoo-leh)

4 eggs
4 tbs sugar
3/4 tbs butter, melted
2-3/4 cups flour (approximately)
2 tsp anise extract
2 tsp water
Pinch of salt
Oil for frying

Beat whole eggs in electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar and salt and beat until dissolved. Stir in melted butter.

Add half of the flour and blend well. Mix anise extract with the water and add to the mixture. Using a wooden spoon, mix in enough of the remaining flour to make a rather stiff dough, somewhat like a noodle dough.

Add the remaining flour and knead with your hands until the dough i elastic and not too sticky to touch. Chill in the refrigerator for 20 minutes.

Roll the dough out into small portions on a well-floured board. Dough should be very thin and almost transparent. Cut with a pastry wheel into 1" x 4" strips. If desired, tie the strips into loose knots.

Using a deep fryer or heavy bottomed pan, fry strips in hot oil until very light golden color, turning once. Use two forks to handle so as not to break the strips. Be careful not to overcook.

Drain on paper towels and sprinkle with confectioners sugar from a sifter. Store in air-tight containers.

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