COMENIUS PROJECT

1
COMENIUSPROJECT

2
COMMON FOOD
The same way of starting meal MEZES
TAPAS ANTIPASTI HORS
DUVRES VARIES
3
Raw vegetable hors doeuvres
4
Components of one of the Raw vegetable hors
doeuvres

• You need
• 1 salad heart,
• 2 white mushrooms,
• 16 cherry tomatoes
• 1 endive,
• 60 G of leg of lamb,
• 60 G of Bleu dAuvergne cheese ,
• 4 balsamic vinegar spoons,
• 2 mustard spoons,
• 2 olive oil spoons.,
• 2 pinches of salt pepper.

5
Preparation Salt pepper. Start
by washing all the vegetables carefully. Cut into
pieces the cherry tomatoes, the leaves of the
salad heart, the endive and the mushrooms. Add
the Bleu dAuvergne cheese. Prepare a French
dressing with the balsamic vinegar, the mustard
and the olive oil and stir up Distribute the
various ingredients plus meat and in the
plates, Add the dressing
6
STUFFED AUBERGINES
7
COMMON RECIPES

•  Ingredients
• 2 big Aubergines (eggplants) 2 groundnut
  oil spoons
• 1 big chopped onion,
• 225g/8oz minced Beef 
• 1 Red seedless and chopped capsicum (sweet
  pepper)  
• 1 teasp dried sweet basil 
• 1 teasp chilli powder 
• 175g/6oz crumbled Feta cheese
• 8 Mozzarella cheese slices  
• Salt and Pepper.

8

• Instructions
•  1. Preheat the oven to 200C, 400F, Gas Mark 6.
  Cut the aubergines in half lengthways pour olive
  oil on them. 
•  2. Put the aubergine halves in a shallow baking
  dish and roast in the oven for 30 minutes.
• 3.  After the cooking time, remove the aubergine
  from the oven and scoop out most of the cooked
  flesh, leaving a sturdy shell. Chop the flesh and
  set the flesh and shells aside. 
•  4. Heat the groundnut in a large frying pan, 
  add the onion,  beef and pepper, season well and
  cook for 5 minutes, stirring. 
•  5. Add the basil and chilli powder mix well and
  continue to cook for a further 5 minutes over a
  medium heat. 
•  6. Add the chopped aubergine flesh to the pan,
  mix well and  continue cooking for a further 5
  minutes, stirring from time to time. Preheat the
  grill to hot.
•  7. Add the Feta cheese and cook stirring, until
  melted. 
•  8. Spoon filling into aubergine shells and top
  with the slices of Mozzarella Cheese, place in a
  lined grill pan and  grill until the cheese has
  melted. Serve immediately.

9
PRODUCED by BAMALK Rabia IHYAOUI Laila
OUANOU Bachir BAHASSINE Fatima 1PCP
form School year 2006/2007