BIOGRAPHIES by our 6th grade students – March 2010 Issue

BIOGRAPHIES

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ALESSANDRO VOLTA

by Debbie Kalogirou 

 

Alessandro Volta was born in Italy, in 1745, in Como, Lombardy Italy and went to school there. Then, in 1745, he became a professor of Physics at the Royal School in Como and made some various inventions. Later, in 1779, he became a professor of Physics at the University of Pavia. After that, in 1780, he developed the voltaic, a forerunner of the electric battery. Next, in 1794, he was married to Teresa Peregrini, and had three sons. After that, in 1810, Napoleon made him a Count to honour him. In 1827, he died and, in 1881, an electrical unit, the volt, took his name.   

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IGOR SIKORSKY

by Georgia Sideridou Many people call Igor Sikorsky ‘the father of helicopter’. He was born in Kiev, Russia. As a schoolboy, he built several model aircraft and helicopters. Later, he studied in Russia, Paris, France and, in 1889, he built the world’s first multi-engine aircraft. In 1919, after the Russian revolution, Igor Sikorsky emigrated to the USA. But there, his money ran out. After that, he taught Russian immigrants: Mathematics, Astronomy and Aviation. Then, he worked as an aircraft designer.Then, in 1923, he started his own aeronautical company, the Sikorsky Aero Engineering Corporation. 

Later, from 1925 to 1940, he created a series of increasingly successful aircraft, including the first helicopter. Finally, he died in the USA in 1972.

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SCYLLA AND CHARYBDIS

by Jim Mortos 

They were two sea monsters who lived in opposite caves in Gibraltar straits or Sicily straits. Scylla was a monster with six heads who ate big fish, but also humans who were passing with their ships near her cave. In that way, she managed to eat the partners of Odysseas. Charybdis looked like a mermaid, that is to say from the middle of her body and up she was a woman and from the middle and down she was a fish. She lived in the opposite cave of Scylla’s cave and she swallowed the water of the sea with everything that was into it.

FAMOUS SIGHTS by Alexia Anastasiou THE MAGNIFICENT TOWER OF PISA – March 2010 Issue

FAMOUS SIGHTS

by Alexia Anastasiou

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THE MAGNIFICENT TOWER OF PISA

The leaning tower of Pisa in Italy was built in 1173. This is a cylindrical building which consists of 8 floors and its height is 55,2 meters. It’s bent to the east, which started from the year of its design, because of the subsidence of the ground, and continued to become bigger during the next centuries. In the nineteenth century, there had been many attempts for its support and lightening and they took off the two heavy bells which were on the highest floor. This place is definitely an amazing site for someone who likes well–worth visits.

FAMOUS SIGHTS by Alexia Anastasiou THE BIG BEN CLOCK – March 2010 Issue

FAMOUS SIGHTS

by Alexia Anastasiou

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THE BIG BEN CLOCK

The Big Ben is a clock in the tower of the British parliament, at Westminster of London. It is well-known for its accuracy and for its bells which sound in thirteen different tunes. It was designed by the Baron Edmund Beckett and placed in 1859 to the tower which composes the eastern part of the British parliament. The name of Big Ben at first only meant the bells of the clock, but finally it ended up referring to the name of the whole clock. Big Ben isn’t famous only for its beauty, but also for the thousands of people who visit it every year. 

SOUFFLÉ WITH PENNE by Debbie Kalogirou (6th grade) – March 2010 Issue

 SOUFFLÉ WITH PENNE

by Debbie Kalogirou (6th grade)

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 INGREDIENTS:

1 packet of penne

1 ½ liter of milk

½ liter of water

½ kilo of cheese

4 eggs 

 

PREPARATION:

You mix in a baking tray the eggs, the milk, the water, the cheese and the packet of penne. If you want, you can add some salt and pepper. Also, you add pieces of butter and you bake for 50 minutes at 200C degrees.

CHICKEN SOUP by Panagiotis Keramidas (5th grade) – March 2010 Issue

CHICKEN SOUP

by Panagiotis Keramidas (5th grade)

                                                             

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INGREDIENTS:

1 medium chicken

3 onions

1 cup of olive oil

1 cup of rice

Salt

Pepper

 

 

PREPARATION:

 Clean the chicken well and remove any unnecessary giblets. Put it in a deep pan, add as much water is needed to cover it and boil it. When it starts boiling, skim the fat of the soup and add the onions and the olive oil. Leave the chicken to boil for an hour. Check that the chicken is coming apart easily. If not, boil it for more minutes. Remove the chicken from the deep pan and put it on a plate. Boil the rice in the water you used to boil the chicken. Add the clean parts of the chicken on the soup, salt and pepper. Serve the soup when the rice is ready. Chicken soup can also be served with egg and lemon sauce.


BEEF GOULASH by Evi Ntaliani (5th grade) – March 2010 Issue

BEEF GOULASH

by Evi Ntaliani (5th grade) from the Cookery Book “Low Fat”

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Νutritional Information

             Calories….386

 

             Sugars….10g  

Protein….44g

Fat….16g        

Carbohydrate….17g

Saturates….15g

Time for Preparation:                           

 

10mins 2 ¼ hours

INGREDIENTS:

 

2 tablespoons of vegetable oil    

 

1 large onion, chopped                                                                

1 garlic clove, crushed

750 g lean stewing steak

2 tablespoon of paprika

425 g can of chopped tomatoes

2 tablespoons of tomato purees (paste)

1 large red (bell) pepper, deseeded and chopped

175 g mushrooms, sliced

600 ml / 2 ½   cups of beef stock

1tablespoon of cornflower (cornstarch)

1tablespoon of water

4 tablespoons of low-fat natural yogurt

salt and pepper

paprika for sprinkling

chopped fresh parsley, to garnish

long grain rice and wild rice, to serve


PREPARATION:

1. Heat the vegetable oil in a large frying pan (skillet) and cook the onion and garlic for 3-4 minutes.

2. Cut the stewing steak into chunks and cook over a high heat for 3 minutes until browned all over. Add the paprika and stir well, then add the chopped tomatoes, tomato puree (paste), (bell) pepper and mushrooms. Look for 2 minutes, stirring frequently.

3. Pour in the beef stock. Bring to the boil and then reduce the heat. Lower and simmer for 1 ½ -2 hours until the meat is tender.

4. Blend the cornflower (cornstarch) with the water and then add to the saucepan, stirring until thickened and smooth. Look for 1 minute, then season with salt and pepper to taste.

5. Put the natural yogurt in a serving bowl and sprinkle with a little paprika. 

6. Transfer the beef goulash to a warm serving dish, garnish with chopped fresh parsley and serve with rice and yogurt.

ΠΑΣΧΑΛΙΝΕΣ ΣΥΝΤΑΓΕΣ – EASTER SALAD by Jim Mortos (6th grade) – Τεύχος Μαρτίου 2010

EASTER SALAD

by Jim Mortos (6th grade)

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INGREDIENTS:

 

1 kilo lettuce

2 big tomatoes

1 big green pepper

1 small cucumber

5 small fresh onions

1 bunch of radish

20 black olives

3 eggs, boiled

200 g feta cheese

a little oregano, salt, pepper

half a cup of oil

¼ of cup vinegar

 

 

PREPARATION:

 

We wash very well and we cut the lettuce, the tomatoes, the cucumber, the pepper, and the onions in pieces of bites. Cut the radish in slices. Put them all in the bowl, cover them with a piece of membrane and put them in the fridge. Cut the cheese in stripes and the eggs in 1/8. Put in a jar with a good dose of vinegar, oil, oregano, salt and pepper. Before you serve it, put in the salad the olives and hit the mix very well. Put the salad in a wide concave platter and decorate with the rest of the cheese and eggs.

ΠΑΣΧΑΛΙΝΕΣ ΣΥΝΤΑΓΕΣ – ΚΟΥΛΟΥΡΑ ΛΑΜΠΡΙΑΤΙΚΗ – Τεύχος Μαρτίου 2010

ΚΟΥΛΟΥΡΑ ΛΑΜΠΡΙΑΤΙΚΗ

(http://www.sintagespareas.gr/sintages/kouloura-lampriatiki.html)

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ΥΛΙΚΑ:

 1/2 κιλό αλεύρι

4 κουτ. μέικιν

1/2 φλιτζ. βούτυρο

1 φλιτζ. ζάχαρη

2 αυγά

ξύσμα λεμονιού

1 ρακοπότηρο μαρασκίνο

1/2 φλιτζ. γάλα

1 αυγό ελαφρά χτυπημένο

ζάχαρη για πασπάλισμα

 

ΕΚΤΕΛΕΣΗ:

 Χτυπάτε το βούτυρο με τη ζάχαρη. Ρίχνετε ένα ένα τα αυγά χτυπώντας, το ξύσμα, το λικέρ και το γάλα. Ρίχνετε το αλεύρι σιγά σιγά, ώστε να έχετε μια ζύμη μάλλον σφιχτή. Την πλάθετε σε κουλούρα και τη βάζετε σε λαδόκολλα. Αλείφετε με αυγό και πασπαλίζετε με ζάχαρη. Την χαράζετε κυκλικά ελαφρά βάζετε κάπου ένα κόκκινο αυγό. Την ψήνετε σε μέτριο φούρνο για 45 λεπτά.

ΠΑΣΧΑΛΙΝΕΣ ΣΥΝΤΑΓΕΣ – ΛΑΖΑΡΑΚΙΑ ΠΑΣΧΑΛΙΝΑ – Τεύχος Μαρτίου 2010

ΛΑΖΑΡΑΚΙΑ ΠΑΣΧΑΛΙΝΑ

(www.paidika.gr)

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Λαζαράκια ή λαζάρηδες ή λαζαρούδια
φτιάχνουμε το Σάββατο του Λαζάρου

“αν Λάζαρο δεν πλάσεις, ψωμί δεν θα χορτάσεις”

 

ΥΛΙΚΑ:

2 φλιτζάνια χλιαρό νερό
1 φακελάκι ξερή μαγιά
1 κιλό αλεύρι
1 φλιτζάνι γάλα ζεστό
περίπου 150 γρ. ζάχαρη
1 κουταλιά κανέλα
1 κουταλάκι αλάτι
λίγο γλυκάνισο
περίπου 3 κουταλιές λάδι
καρύδια ολόκληρα

 

ΕΚΤΕΛΕΣΗ:

Ετοιμάζουμε το προζύμι από το προηγούμενο βράδυ ως εξής: διαλύουμε τη μαγιά σε λίγο χλιαρό νερό και ανακατεύουμε με ενάμισι φλιτζάνι αλεύρι. Το αφήνουμε σκεπασμένο. Κοσκινίζουμε το αλεύρι και το βάζουμε σε μία λεκάνη. Κάνουμε μία λακκούβα στη μέση και ρίχνουμε όλα τα υλικά (μαζί και το προζύμι). Ζυμώνουμε μέχρι να γίνει η ζύμη μαλακή χωρίς να κολλάει. Παίρνουμε μικρά κομμάτια ζύμης και τα πλάθουμε σε σχήμα κορδονιού. Βάζουμε ένα καρύδι στο κέντρο και διπλώνουμε τα δύο άκρα του κορδονιού, στρίβοντάς τα μεταξύ τους. Παίρνουμε λίγη ζύμη, πλάθουμε μικρά κορδόνια και τα βάζουμε ανά δύο σε σχήμα σταυρού πάνω σε κάθε καρύδι. Ψήνουμε στους 200 βαθμούς Κελσίου για 20 λεπτά περίπου.

ΠΑΣΧΑΛΙΝΕΣ ΣΥΝΤΑΓΕΣ – ΣΤΑΦΙΔΟΨΩΜΟ της Μαρίας Κοντογεωργάκη (από το βιβλίο μαγειρικής «Τα Σαρακοστιανά» – Εκδόσεις Ακρίτας) – Τεύχος Μαρτίου 2010

ΣΤΑΦΙΔΟΨΩΜΟ

της Μαρίας Κοντογεωργάκη (από το βιβλίο μαγειρικής «Τα Σαρακοστιανά» – Εκδόσεις Ακρίτας) (Στ’ Τάξη)

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ΥΛΙΚΑ:       

1\2   κιλό  αλεύρι για   όλες   τις   χρήσεις

50 γρ.  νωπή    μαγιά   μπύρας

3\4 φλιτζάνι   τσαγιού  ζάχαρη

1  κουτάλι   του  γλυκού   αλάτι

 1 φλιτζάνι τσαγιού μαύρες σταφίδες 

1 κουταλιά σούπας κανέλα 

1\2 φλιτζάνι τσαγιού ελαιόλαδο [προαιρετικά]

1 φλιτζάνι τσαγιού χλιαρό νερό

   

ΕΚΤΕΛΕΣΗ:

Διαλύουμε τη μαγιά στο 1\2 φλιτζάνι από το νερό και προσθέτουμε αλάτι. Βάζουμε το αλεύρι σ’ ένα μπολ, κάνουμε μια λακκουβίτσα στη μέση και προσθέτουμε τη  ζάχαρη, την κανέλα, το λάδι, τις σταφίδες, τη διαλυμένη και το υπόλοιπο νερό και  το  ζυμώνουμε καλά, μέχρι να γίνει μια ζύμη μαλακή, όπως του ψωμιού. Αν χρειαστεί προσθέτουμε λίγο ακόμα νερό. Πλάθουμε τη ζύμη σε μικρά κομμάτια ή μακρόστενά φορμάκια και τα αφήνουμε ν’ ανέβουν για 2-3 ώρες. Τα ψήνουμε σε δυνατό φούρνο για 30 λεπτά περίπου.