Les recettes de la Journée Européenne des Langues

 Recettes pour le petit-déjeuner des polyglottes gourmands !

Pour découvrir les recettes des petits-déjeuners de la journée des langues, cliquez sur le drapeau !

MILCHREIS

Zutaten

- 350 ml Milch
- 1 Prise Salz
- Zucker
- 50g Reis, z.B. Basmatireis
- 10g Speisestärke
- 1 Pkt. Vanillezucker

Zubereitung

Koch-/Backzeit:ca. 15 Min.

250 ml Milch mit je 1 Prise Salz und Zucker würzen und zum Kochen bringen. Reis in die kochende Milch geben und je nach Reissorte und Packungsangabe (meistens ca. 10-15 Min) bissfest garen. 
In der Zwischenzeit die restlichen 100ml Milch mit der Speisestärke und dem Vanillezucker (oder stattdessen nur 10g Vanille-Puddingpulver) anrühren und wenn der Reis gar ist, in die kochende Milch einrühren. Eine Minute sprudelnd kochen lassen und nach Belieben süßen und mit Kirschen oder Zimt und Zucker servieren.

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PATINA DE PIRIS

Pira elixa et purgata e medio teres cum pipere, melle, passo, cumino, liquamine, oleo modico.

Ovis missis patinam facies, piper super aspargis et inferes.

Pan con tomate y jamón

Ingredientes para 4 personas :

• 4 rebanadas de pan
• 100 gramos de tomate maduro
• 150 gramos de jamón serrano
• 4 cucharas de aceite de oliva
• Sal al gusto

Elaboración

1. Cortar los tomates por la mitad y untar el pan suavemente, con movimientos circulares.
2. Echar sal ligeramente y un poquito de aceite.
3. Colocar el jamón por encima y servir.

¡ Qué aproveche !

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SCONES

Ingredients 

• 350g self-raising flour, plus more for dusting
• ¼ tsp salt
• 1 tsp baking powder
• 85g butter, cut into cubes
• 3 tbsp caster sugar
• 175ml milk
• 1 tsp vanilla extract
• squeeze lemon juice
• beaten egg, to glaze
• jam and clotted cream, to serve

Method

1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
5. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

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