Thursday, May 26, 2011

Welsh Rarebit, portuguese way

The children from Portugal, did the Welsh rarebit, their own way, because they aren´t accustomed to some of the ingredients of the original recipe.
They loved to do it and eat it!

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Thursday, March 10, 2011

Main course

After the success with desert, both teachers decided to exchange  main courses of both countries.

This month, children will do the recipe of the other country, and taste it. In the end a post with the process will be placed here.

Good work for them all!

Main course from Portugal - Francesinhas



  • 1 beer
  • A broth
  • 2 bay leaves
  • 1 tablespoon margarine
  • 1 cup brandy or port wine
  • 1 tablespoon cornstarch
  • 2 tablespoons tomato paste
  • 1 dl milk
  • chilli to taste


  • 2 slices of bread
  • ham qb
  • cheese to taste
  • sausages qb
  • sausage qb
  • roast beef or steak qb

Dissolve the cornstarch well with milk and add the remaining ingredients. With the magic wand grinding, bring to boil and thicken a little stirring to avoid catching the bottom.
Make a sandwich with the ingredients and cover with cheese. Place in center of a plate and drizzle with the sauce. Bake in the oven.

This recipe is most famous on city of Porto, and is delicious! 

Main course from Wales - Welsh Rarebit

8oz grated, strong cheese (Mature Cheddar)
1 tablespoon Welsh butter
2 teaspoons Worcestershire sauce
1level teaspoon dry mustard
2 teaspoons flour
4 tablespoons milk
Shake of pepper
1 Tomato thinly sliced
4 slices of Streaky Bacon (cooked and chopped into pieces)
4 slices bread toasted on 1 side only

Put the cheese, flour, mustard, Worcestershire sauce, butter and pepper into a saucepan.
Mix well and then add the milk to moisten.
Do not make it too wet.
Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily.
Add the cooked bacon to the mixture.
Leave to cool a little, and meanwhile toast the bread on one side only
Spread the rarebit over the untoasted side and place 2 slices of tomato on each slice
Brown under a hot grill.
This mixture can be made and kept in the refrigerator for several days if required.
Serves 4.

Welsh Rarebit is called Caws Pobi in the Welsh language.

Saturday, December 4, 2010

Welsh Cakes II - by Children from Portugal

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Welsh cakes

Welsh Cakes are best served warm with a spoonful of Whipped Cream!!!!!

We hope you like them as much as we do 

  • 225g/8oz self-raising flour, sieved
  • 110g/4oz (preferably Welsh) salted butter
  • egg
  • handful of sultanas
  • milk, if needed
  • 85g/3oz caster sugar
  • extra butter, for greasing

  • Method
    1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
    2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
    3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
    4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.

Portuguese rice pudding

Here's the recipe from Portugal. Hope you like it. We love it!  

1 liter whole milk
300 g sugar
250 g rice
A pinch of salt
10 egg yolks
100 g unsalted butter
1 cinnamon stick
1 vanilla bean
1 lemon peel
cinnamon q.b.

It takes the heat a saucepan with 1.5 liters of water and when it boils, it throws up the rice and salt.
Stir and let it simmer for 12 minutes.
Drain the rice and passes by hot water.
It has been part of the milk to boil with the lemon peel, cinnamon and vanilla and pour over the rice.
Stir and let it finish cooking until boiling.
Joins her the sugar and, after a few minutes, remove the rice from the heat of the fire.
Bind the butter with the egg yolks in a bowl and chuck him up over the rice little by little, stirring constantly.
Leads again to a simmer and stir to cook the egg yolks without being boiling.
Pour on plates or platter and decorate to taste with cinnamon powder.

A Taste of Europe

We will post on the twinspace a dessert recipe from our home country along with instructions on how to make it. Each school involved in the project will then make all the recipes and taste them (posting pictures and videos as we go). At the end of the project we will vote on the recipes and hopefully have a winning dessert!!
Pre-school Subjects
Pupil's age:
3 - 7
Tools to be used:
e-mail, Forum, Other software (Powerpoint, video, pictures and drawings), Video conference
To give the children an experience of tasting foods from all over Europe. To let the children observe other children trying their recipes and commenting on them!
Work process:
Each school posts recipe. Each school makes the desserts, tastes them and posts experiences on twinspace. Each school votes for a winner!
Expected results:
Hopefully tasty ones!! Children will experience new foods, make comments and hopefully be willing to try other new foods.