COMENUS

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COMENIUS
Almonds
and

Coffee
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The almond

• Along the road of silk between Asia and the
  Mediterranean, explorers discovered almonds. The
  almond trees are essentially cultivated in the
  areas surrounding the Mediterranean such as Italy
  and Spain.
• In the beginning the climatic conditions did
  not make it possible to obtain a high benefit.
  But in the 19th century It became increasingly
  productive. In the 1970s the researchers
  developed the main varieties cultivated in the
  USA ( Carmel and Mountery). The almonds have been
  keeping their religious ethnic and social
  significances all over the centuries. At the time
  of marriages, baptisms its usual to offer
  sugared almonds in tulles to symbolize joy, good
  health and fortune.

 
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Almond crunchings
Since the 17 th century, almond crunchings have
been famous all around the Mediterranean
countries. Based on almonds sugar and egg whites,
one initially called them the " couques.
Preparation 60g of sugar, 150g of flour, 60g of
crushed almonds, ½ sachet of yeast,1 pinch of
salt. Mix and incorporate the eggs in order to
obtain a homogenuous paste. Add crushed almonds.
Preheat the oven( temperature 7 ). Shape the
paste into rolls. Approximate cooking 15mns. Cut
them into small pieces. Cook them again for 5 mns.
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CRUJIENTES de ALMENDRAS
Recipe 6 eggs, 150 g of sugar, 200 g almond
powder a zest of lemon, a pinch cinnamon powder,
butter for the mould. Separate the egg whites
from the yolks. Mix the yolks with sugar,
almonds the zest lemon and cinnamon. delicately
incorporate them in the paste. Pour it in a
buttered mould. Cooking 45mns Let cold before
unmoulding.
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Biscotti

• In 1858, Antonio Mattei opened his activity of
  production of the "biscotti di Prato  in Prato,
  an Italian city located in Tuscany close to
  Florence.
• Since then, the recipe has been transmitted from
  generation to generation. The biscotti di Prato
  are always prepared in the same way and at the
  same place 22 via Ricasoli ( Prato).
• Preparation 1 egg 120 G of sugar 1 spoon of
  brandy or another flavour (Grand-Marnier...)
  liquid vanilla soup a sachet of vanilla sugar,
  145 G of flour,yeast coffee cinnamon, salt ,50 G
  of roasted sliced almonds.

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Sekerpare

• Recipe For 8 people --- Cooking 30 minutes 250
  gr. flour, 75 gr. of almond powder 125 gr. of
  butter, yeast , 600g sugar, water, ½ lemon zest,
  The almonds, hazel nuts, poppy seeds. Put sugar,
  water and some lemon juice in a pan, boil it for
  4-5 minutes. Then mix flour, sugar , eggs,
  butter, yeast, almond powder and lemon zest in
  order to obtain a homogeneous paste. Divide the
  paste into small pieces. put them on a buttered
  plate, garnish with nuts, almonds. Cooking 30
  min. Out of the oven, dip them into honey.

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Coffee

• The history of coffee has been recorded as far
  back as the ninth century. During that time,
  coffee beans were available only in their native
  habitat, Ethiopia, but, when the Arab world began
  expanding its trade horizons, the beans moved
  into northern Africa and were mass-cultivated.
  From there, the beans entered the Indian and
  European markets, and the popularity of the
  beverage spread.
• The word "coffee" entered English in 1598 via
  Italian caffè. This word was created via Turkish
  kahve, which in turn came into being via Arabic
  qahwa. This last is a word of uncertain
  etymology, which can mean both "coffee" and
  "wine".
• There are several legendary accounts of the
  origin of the drink itself. One account involves
  the Yemenite Sufi mystic Shaikh ash-Shadhili.
  When traveling in Ethiopia, the legend goes, he
  observed goats of unusual vitality, and, upon
  trying the berries that the goats had been
  eating, experienced the same vitality. A similar
  myth attributes the discovery of coffee to an
  Ethiopian goatherder named Kaldi.
• One possible origin of both the beverage and the
  name is the Kingdom of Kaffa in Ethiopia, where
  the coffee plant originated (its name there is
  bunn or bunna).

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French coffee

• The French coffee drinks
• Café is plain coffee with nothing added, but is
  strong as it is brewed like espresso.
• Café au lait is a popular French coffee style
  that has been popularized in America. In France,
  this is simply coffee with steamed milk, and it's
  almost always wonderful. You will sometimes get
  the coffee served in one pot or in the cup, and
  then a pitcher of steamed milk to pour in as you
  please.
• Café crème is, as it sounds, coffee served in a
  large cup with hot cream.
• Café Décafféiné is decaffeinated coffee. You
  will still need to tell them you want milk (lait)
  or cream (crème) with your coffee.
• Café Noisette is espresso with a dash of cream
  in it. It is called "noisette," French for
  hazelnut, because of the rich, dark color of the
  coffee.
• Café Americain is filtered coffee, similar to
  traditional American coffee.
• Café Léger is espresso with double the water.

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Spanish "Café"

• Coffee is drunk in Spain in great
  quantities. Cafe solo is served in small cups and
  is a black coffee, very strong and thick. Cafe
  con leche is coffee with milk.
• When the Spanish order a coffee in the morning,
  they appear to be speaking on code. It's never
  just 'coffee' (or 'café' in Spanish). These are
  the terms you're going to have to get to grips
  with if you want to keep your head above water in
  a Spanish 'cafeteria.
• Café solo Espresso, the standard form of coffee
  in Spain - if you want lots of water in it you
  could ask for it to be added (con agua caliente)
  but you might get laughed at.
• Café con leche Espresso with milk added. The most
  popular form of coffee in Spain.
• Cafe cortado Espresso with a drop of milk.
• Cafe manchado A little coffee and a lot of milk.
  More like coffee flavored milk than a proper
  coffee.
• Café descafeinado Decaff coffee. You can ask for
  it from the machine (de maquina or from a sachet
  (de sobre.
• Café con hielo An espresso and a glass of ice.
  You're supposed to pour the espresso over the
  ice, but I wouldn't recommend it.

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Italian caffè "Expresso"

• Espresso, caffè normale, cappuccino sometimes it
  seems that there are as many types of coffee in
  Italy as there are pastas. And just like pasta,
  Italian coffee is an art form with many customs
  and traditions. Whether it's a caffè corretto
  thrown back like a shot, a cappuccino and brioche
  for breakfast, or a granita di caffè con panna to
  cool off from the hot midday sun, in Italy there
  is a coffee drink specific for every time and
  mood.
• caffè AmericanoAmerican-style coffee, but
  stronger weaker than espresso and served in a
  large cup
• caffè correttocoffee "corrected" with a shot of
  grappa, cognac, or other spirit
• caffè doppiodouble espresso
• caffè freddoiced coffee
• caffè Hagdecaffeinated coffee
• caffè lattehot milk mixed with coffee and served
  in a glass for breakfast
• caffè macchiatoespresso "stained" with a drop of
  steamed milk small version of a cappuccino
• caffè marocchinoespresso with a dash of hot milk
  and cacao powder
• caffè strettoespresso with less water rocket
  fuel!
• caffè (espresso)a small cup of very strong
  coffee, i.e., espresso
• cappuccinoespresso infused with steamed milk and
  drunk in the morning, but never after lunch or
  dinner
• granita di caffè con pannafrozen, iced beverage
  (similar to a slush, but ice shavings make it
  authentic) and topped with whipped cream

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Turkish coffee

• Derived from the Arabic bean, Turkish coffee
  is a very fine, powder-like grind. An aromatic
  spice called cardamom is sometimes added to the
  coffee while it is being ground. One can also
  boil whole seeds of cardamom with the coffee and
  let them float to the top when served.
• Turkish coffee has three levels of sweetness
  ranging from very sweet to black. Since sugar is
  not added to the coffee after it is served,
  spoons are not needed. As the coffee begins to
  heat, it begins to foam. A rule of the Turkish
  coffee ceremony dictates that if there is no foam
  in the coffee, the coffee was not
  well-done.Turkish coffee is served hot from a
  special coffee pot called a cezve. Tradition
  states that after the guest has consumed the
  coffee, the cup is turned upside down on the
  saucer and allowed to cool, the hostess then
  performs a fortune reading from the coffee
  grounds remaining in the cup. Rich in tradition
  and flavor, Turkish coffee remains a traditional
  drink in Turkey today.

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Réalisé par
KADDOURI Fadoua
PARENTINI Marine
ORENGA Ophélie
Classe 1PSC