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>Mothers International cook book

Mothers International cook book


On Mothers Day we wish to celebrate the bond and love between mother and child which they share while cooking for each other. Please feel free to add recipe you enjoyed cooking with your mother and epress the love and bonding that you shared. Please add your favourite pictures of fun you had together. It is open to all age groups and schools and individuals who are willing to contribute

Age range
5 - 16
Sandhya Kakkar
Project stage
In progress
Last update
11 years ago
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Unknown typeBrocoli.docx 10.5 kB
Unknown typeHummus.docx 12.3 kB
Unknown typePavlova.docx 10.2 kB

folder iconWe can cook

objects: 11
Students from "St. Paissiy Hilendarski" high school can cook and they collected some recipes for all of you
Microsoft PowerPoint Volkan's recipes.ppt 265.0 kB
Microsoft PowerPoint Moussaka by Pavlena.ppt 3.0 MB
Microsoft PowerPoint Spinach pastry by Nihriman.ppt 59.0 kB
Microsoft PowerPoint Tiramisu.ppt 1.9 MB
Microsoft PowerPoint Pancakes by Jivko.ppt 250.5 kB
Microsoft PowerPoint Ergun's recipes.ppt 506.0 kB
Adobe Acrobat file Recipe cards 3.pdf 93.8 kB
Adobe Acrobat file Recipe cards 2.pdf 82.1 kB
Microsoft PowerPoint Cake by Zlatka and Gergana.ppt 37.5 kB
Adobe Acrobat file Recipe cards.pdf 54.0 kB
Adobe Acrobat file MY FIRST COOK BOOK.pdf 731.6 kB
GINGER CRUNCH BASE 125gr softened butter ½ cup sugar 1 ½ cups plain flour 1 tsp baking powder 1 tsp ground ginger GINGER ICING 75gr butter ¾ cup icing sugar 2 Tbsp golden syrup 3 tsp ground ginger METHOD Cream butter & sugar, sift flour, baking powder & ginger together. Stir into creamed mixture. Turn dough onto lightly floured board & knead well. Press into a greased 20x30 cm sponge roll tin. Bake at 190 C for 20-30 min or until light brown. Pour hot ginger icing over base while hot and cut into squares before it gets cold. ICING Put butter, icing sugar, golden syrup & ginger into a pot & heat until butter is melted stirring constantly
Recipe Name :- Apple Jam. Ingredients : Two apples (peeled and chopped), ½ Cup Sugar, 2 tbsp lemon juice. Method: 1. Mix sugar and chopped apples in a microwave safe bowl. Microwave at 100% power for 3-4min. or till apples are softened. 2. Blend softened apple sugar mixture in a blender. 3. Microwave (Covered) this blended mixture at 60% power for 7-8 minutes till it is slightly thickened. Stir in between to prevent scorching. 4. Stir in lemon juice and pour in a jar. Refrigerate Vanshika Yadav
Unknown typeScones.docx 10.1 kB
On Sat, 5/2/09, wrote: From: Subject: To: "Kakkar Sandhya" Date: Saturday, May 2, 2009, 6:12 AM Hi Sandhya, Here are the three recipes. Note the Anzac biscuits recipe is slightly different from the one I sent you previously. This one is better! Cheers, Lyn Recipe One: Scones Ingredients: 3 cups of Champion standard flour 6 teaspoons of Edmonds Baking powder ¼ teaspoon salt 75 gram butter 1-1/2 cups of milk approximately extra milk Sift the flour, baking powder and salt into a bowl. Cut butter in until it resembles fine breadcrumbs. Add milk and mix quickly with a knife to a soft dough. Lightly dust an oven tray with flour. Press scone dough onto this. Cut into 12 even sized pieces. Leave a 2cm space between the scones. Brush tops with milk. Bake at 220 C for 10 minutes or until golden brown. Cheese scones: Add ¾ cup of grated cheese, pinch of cayenne pepper and mustard to flour. Before baking top each scone with a small amount of grated cheese. Date scones: Add ¾ cup of chopped dates, 1 tablespoon of sugar and ½ teaspoon of cinnamon to flour. Before baking top each scone with a mixture of cinnamon and sugar. Sultana scones: Add ¾ to 1 cup of sultanas to flour. Pavlova Ingredients: 3 egg whites 3 tablespoons of cold water 1 cup of castor sugar 1 teaspoon of vinegar 1 teaspoon of vanilla essence 3 teaspoons of corn flour Preheat the oven to 150 C. Use an electric mixer, beat egg whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and corn flour. Line an oven tray with baking paper. Draw a 22 cm circle on the baking paper. Spread the pavlova to within 2 cm of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface over. Bake pavlova for 45 minutes, then leave to cool in the oven. Carefully lift pavlova onto a serving plate. Decorate with whipped cream and fresh fruit. Serves 6. Anzac Biscuits ½ cup of Champion plain flour. 1/3 cup of sugar 2/3 cup of coconut ¾ cup of Fleming’s rolled oats 50 gram of butter 1 tablespoon of golden syrup ½ teaspoon of Edmond ’s baking soda 2 tablespoons of boiling water Mix together flour, sugar, coconut and rolled oats. Melt butter with golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level teaspoons of mixture onto cold greased trays. Bake at 180 C for about 20 minutes until golden. Makes 20.

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From Elaine in Japan
14 years ago
Dear Friends, It`s me, Eliane. How are you today? We`re all fine. Today, I want to tell you something about Japanese New Years Food. I didn`t had the chance yet to experience New Year in Japan, so I just can write what I heard from friends or what I found in the Internet. The reason for this traditional Japanese New Years Food is, that about few years ago, the stores in Japan were closed from New Years Eve to the 3rd of January. And so the Japanese had to cook a meal which they could eat in this time. This meal was made so that it could not damage the taste. Japanese keep this meal in a box made of wood, they call it “o-sechi ryouri”. Another famous Japanese New Years Meal is “o-mochi”, riceballs and “o-zouni” (see picture at the bottom of the page), a vegetable soup with o-mochi (left side picture) in it.  As decoration they often use “kagami-mochi”(right side picture). These are two o-mochi one upon the other coronated with a “mikan”, a mandarin. There is one famous tradition at New Year around midnight. What I want to tell you about is not the countdown to the new year, like it is celebrated in few other countries, but the 108 strokes of clock. 107 of them are to be rang before midnight, and the last is to be rang after midnight. The strokes of clock symbolise the 108 desires of the human beings. With the conclusion of the last stroke of clock, these 108 desires are banished and the Japanese can start the coming year with a “clean spirit”. The strokes of clock are rang in a temple. I`m sorry that I can`t tell you more about Japanese New Years Food, but I hope that I could give you an idea of New Year in Japan. Yours, Eliane
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Hello from Croatia!
14 years ago
Hello! Hi, India! You've got sensational recipes! We, in a small Mediterranean country, Croatia, will add some of our traditional recipes based on fresh fish, olive oil and fresh vegetables! Bye! Till very soon! Ksenija
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14 years ago

Dear allMany thanks for all your contributions and support which made this project an exhilerating experience for all involved - mothers , children and teachers .Thanks again.


We are not closing this project as we are looking forward to compiling secnd edition of this book .

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