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29 Pages·2013·16.94 MB·English

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Tämä "Ruokaa ja kulftuuria" -keiftokirja on tehty Espoonlahden lukiossa. Se on osa vuosina
2011-2013 toteuteftua Comenius-hankefta. Kahdenvälinen projektion toteuteftu espoolaisen
ja
Espoonlahden lukion ateenalaisen 9th General Lyceum of Athens -lukion vä1il8. Projektin
aihe on "The Cultural understanding and local History through kitchen, food and
nutrition between a northern and a mediterranean country". Suomessa projektin
toteuftamiseen on saatu tukea Elinikäisen oppimisen-ohjelman (LLP) kansalliselta
toimistolta, Kansainvälisen liikkuvuuden yhteistyön keskukselta CIMO:lta (Sopimusnumerc -
201 -1 -GR1 -CAM07-A6659 2).
1
Tekijöina on vuoden 2A13 Comenius ll-ryhma. Siihen kuuluivat Hilda Ahlgr6n, Tii Filander,
Rebekka Heikkilä, Laura Jakinen, lda Määftänen, Softa Tanner, llirida Haxhiu, Nina Ahlstedt,
Iida Kalanti, Mea Kuha, Peggy Ngiesl Veronika Vanamo, FanniKannisto ja Anna Nimander
sekä Espoonlahden lukion opeftajat Päivikki Frediksson ja Sirkka-Liisa Kauppinen.
This "Food and Culture" - cook book has been made in the Senior Secondary School of
Espoonlahti (Espoonlahden lukio). lt is part of a Comenius-project (2011-2013). This
bilateral school partnership were between Espoonlahden lukio from Espoo and the 9th
Genenl Lyceum of Athens from Athens. The title of our co-operation were "The Cultural
understanding and local History through kitchen, food and nutrition between a
northern and Mditerranean cauntry", ln Finland we have received frnancial supportfrom
the LLP NationalOffice, CIMO, (Project number- 2011-1-GR1-COMA7-06659 2).
Authors of this book were the 2A12-2A13 group, Comenius ll. Pafticipants were Hilda
Ahlgrön, Tii Filander, Rebekka Heikkilä, Laura Jokinen, lda Määttänen, Sofia Tanner, lliida
Haxhiu, Nina Ahlstedt, lida Kalanti, Mea Kuha, Peggy Ngiesi, Veronika Vanamo, Fanni
Kannisto and Anna Nimander. And teachers Ms. Päivikki Fredriksson and Ms.Sirkka-Liisa
Kaupppinen.
Espoo 14.5.2013
Sisällysluettelo / Table of contents
Kartta
1
Acropolis and Parthenon of Athens 2
Acropolis museum 3
Finnish traditional salad and Greek salad 4
Greek stuffed peppers and Baked potatoes with mushrooms and reindeer 5
Olympic Stadium, Athens 6
Vegetarian musaka and Meat and potato casserole 7
Macaroni casserole 8
Pastitsio 9
Stifado and Reindeerstew and mashed potatoes 10
Stifado and Finnish fleshpot 11
Finnish meatballs 12
Greek meatballs 13
Acropolis-museum 14
Finland milk pudding and Greece rice pudding 15
Filo-cups two toppings 16
Cream puffs 17
Dionysus
The Theatre of 18
\
Greek chocolate cake and Finnish strawberry cake 19
Greek honey pie and Blueberry pie 20
Poseidon temple 21
Greek bread wreath 22
Rolls 23
Ham pie and Spana Kopita 24
Pita bread and Karelian pastry 25

Acropolis and Parthenon of Athens
The Acropolis is an ancient citadel that locates on a high rocky outcrop above
the city of Athens and containing the remains of several ancient buildings of
great architectural and historic significance. The most famous being the
Parthenon.
The word acropolis comes from the Greek words örcpov [akron, "edge,
"city").
extremity") and nöÄtg [polis,
The Acropolis was the Greek gods of the ancient place of worship, which was
built by the Persians in 480 BC took place after the destruction of the temples.
Acropolis, Greece's most famous buildings are masterpieces: the Parthenon, the
propylaea, Erechtheum and the Temple of Nike. The temples of ancient times
were colorful, the walls were red, blue and gold.
Acropolis temples suffered serious damages in the 1"600s, when the Turks kept
gunpowder in the temples. Twice gunpowder stocks exploded by lightning'
parthenon is a column row surrounding the temple. Light-looking temple is
large in size, 69 times 31 meters'
parthenon construction began Pericles, Athens' most prominent politician in the
400 century BC. Construction work was headed by sculptor Feidias, which also
led to the decoration of the job. Architects were Iktinos and Callicrates.
Construction work began in 447 BC., And the building was mostly completed in
438 BC.
In1975,the Greek government took over the EU, both financial and technical
assistance from a large-scale project, the Acropolis, the Parthenon and the other
buildings in the restoration.
Today, the Acropolis is subject to strict conservation measures. The Acropolis is
one of the most famous world heritage sites.
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ACROPOLIS MUSEUM
The Parthenon Gallery
The Parthenon Gallery covers the whole 3rd floor and it is
dedicated to the great temple on the Acropolis hill. lt's
a
permanent exhibit and it tells the monument's history on
a large base. Parthenon's original name was "Virgin
Athene's temple" because Parthenon means a virgin in
Greek. lt was built as a thank you for that Athens made it
through the Persian wars.
There are sculptural decorations of the Parthenon
monument and also a video presentation is available for
the visitors. ln the same area are presented ancient
marble inscriptions recording detailed cost r6cords of the
construction of the Parthenon and the stature of Athena
Parthenos. And that allows the visitors to be informed on
how democratic bodies functioned in the 5th century
before centu ry.
The installation of the frieze of the Parthenon on the
rectangular cement core that has exactly the same
dimensions as the cella of the Parthenon allows viewing
the details of the frieze as you would walk around the
floor. Acropolis museum isn't the only one with pieces of
the Parthenon, but other museums such as British
Museum and the Louvre only have copies, while the
Greek one has originals as well.
Finnish traditional salad
lngredients:
1-2 jars lettuce
2 eggs, hard-boiled
% dlchives or dill (chopped)
Sauce:
boiled eggs'yolks
1-1 Y2 tps vinegar
1-2 ts mustard
2 ts sugar
pinch white pepper
pinch salt
Production time 15 minutes
Recipe:
Tear rinsed and drained lettuce to a flat bowl. Separate the egg yolks for the sauce and cut egg
whites into small pieces. Mince the egg yolks with a fork and add the vinegar, mustard, sugar, wnite
pepper and salt. Whip the cream until stiff and combine yolk foam-spice mixture. Pour the sauce over
the salad leaves. Sprinkle with chopped egg whites. Decorate the top with chives or dill.
Greek salad (for 6)
lngredients:
.4
tomatoes
.1
cucumber
.
1 red onion (yellow onion works well)
.
1 green paprika
.
150 g feta cheese
. a few black olives
.
1-2 dl olive oil
. pinch oregano
.
salt
Recipe:
Wash and chop the tomatoes. Peel and slice or chop the cucumber. Wash the paprika and remove
the core. Slice the paprika and onion. Place the vegetables in a bowl and add the olives and oregano
Add salt and mix. Dice the feta cheese and add to the salad. Pour the olive oil over the vegetables.
Feta cheese is from Greece. Finnish salad's ingredients are from Fintand. We did not have previously
tomatoes and other vegetables, which is used nowadays so we used the eggs with salad.
Greek stuffed peppers
L Onion
2 tablespoons of oil
4 tablespoons of pine nuts
teaspoon of pepper powder
1-
L teaspoon of ground cinnamon
2 deciliters of boiled basmati rice
0,75 deciliters of chopped and fresh dill
100 grams of feta cheese
2 peppers
olive oil to the top
Set the oven at 175 degrees. Peel and chop the onion. Saut6 it in a pan in oil with average
temperature. Add the pine nuts and keep frying, until the pine nuts turn brown. Add the spices to
the pan and fry for a minute. Pour the rice and till to the pan. Mix it well. Jiggle in the grumbled
feta cheese. Split the peppers and put them into a small casserole. Fill the peppers with the
mixing. Strain some oil to the top of it. Cover the casserole with folio and bake it in the even for 40
minutes. Remove the folio and keep baking for 5 minutes.
Baked potatoes with mushrooms and reindeer
1 liter of fresh funnels
2 tablespoons of margarine
l- onion
L00 grams of cold-smoked reindeer
L teaspoon of dried rosemary
Black pepper and salt
2 deciliters of food cream
Cook the baked potatoes, for example 3-4 potatoes at microwaves full power for about 10
minutes. Put the refined, chopped funnels to the pot and heat them until the mushroom juice is
evaporated. Add in the margarine and the onion chaff and saut6 it. Add the chopped smoked
reindeer and rosemary among the mushroom onion chaff. Spice it. Bend the filling with some food
cream and check the taste. Fill the potatoes with the mushroom stew.
O|yrn pie Stmdium, Ath*ns
Full name : Olympic Stadium Spyros Louis
Location: Maroussi Athens, Greece
Built: 7979
Opened: L982
Renovated: 2002- 2004 (Olympic Ga mes)
Ow ne r: G ree k g ove rn me nt
Surface: Grass
The Olympic Stadium "Spiros Louis" (Greek: OAupnnxo Z'rq.6rc "Znupoq
Aouryc", Olympiakö Stödio "Sptros Louis") is part of the Athens Olympic Sports
Complex. lt is named after the first modern Olympic marathon race winner in
1896, Spiros Louis. Located in the area of Marousi in Athens, the stadium was
originally designed in 7979 and built in 1980-i-982. lt was completed in time to
host the 1982 European Chompionships in Athletics. lt was inaugurated by the
President of Greece, at the time Konstantinos Karamanlis, on 8 September
1982. lt also hosted several events of the L991 Mediterraneo,n-,Games and the
1997 World Chompionships in Athletics, sought in order to prove thot it was
capable of hosting major sporting events after the failure of Athens to win the
1996 Summer Olympics. lt also hosted the opening ceremony on 73 August
2004, and the closing ceremony on 29 August 2004. The stodium's attendance
was reduced to 77,030 for the Olympics, the initial capacity was some 75,000,
though only 56,700 seats were ntade publicly available for the track and field
events and slightly more for the football final. The turf system consists of
naturol grass in modular containers which incorporate irrigation and drainoge
systems.
Musaka contains of different ingredients which we Finns may not use so often in our daily foods such
as zucchini. Really musaka would also have minced lamb's meat, that we really never eat. Even
though Greece is located in much more south, the foods' ingredients don't even differ that much.
VEGETARIAN MUSAKA
1 eggplant
1 teaspoon salt
3 tablespoon olive oil
3 potatoes
2 clove garlic
4 tomatoes
1 zucchini
1 teaspoon salt
black pepper
Cheese sauce:
0,5 dl running butter
0,5 dl wheat flour
5 dl milk
2 dl sliced cheese
salt
lnstructions:
Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat them dry after "crying".
Add some olive oil on top of them. Heat them up in the microwave for 5 minutes. Peel and slice
potatoes. Slice clove garlic and make them brown on the stone. Add cut tomatoes and zucchini.
Flavor them with salt and black pepper. Wait for all the liquid to disappear. Prepare the sauce. Heat
up the butter in a pot and mix it up with flour. Let it boil and add the milk slowly while mixing it
nonstop. Add cheese. On the bottom of a buttered casserole, place half of the potato and eggplant
slices. Pour half of the vegetable mix and half of the sauce on top of it. Do another round like that.
Heat it in the oven in 200 degrees for about 50-60 minutes. Cover it if it gets too dark but keep it there
for enough long.
M EAT-AN D.POTATO CASSE ROLE
7 potatoes
300 g minced beef basil
2 onions oregano
'1 clove garlic 1 dlwater
4 tomatoes 1 dl sliced
1 tablespoon oil cheese
0.5 meat stock cube
pepper
1 teaspoon salt
lnstructions:
Wash and peel potatoes. Slice them. Brown cut onions, garlic and minced beed lightly in oil. Crumble
meat stock cube into it. Slice tomatoes. First place the some of the sliced potatoes on the bottom of a
casserole and on top of them pour some of the meat-onion mix and sliced tomatoes. Sprinkle in
between spices. Continue layering the food like this. Rinse the frying pan and pour the water into the
casserole. Sprinkle the top with sliced cheese. Heat it in the oven in 200 degrees for about 50-60
minutes. Heat it in the oven in 200 degrees for about 50-60 minutes.