The Dirty Kitchen Cookbook (Preview)
Living in a dormitory can be boring and sad. But the Third Floor Guys of the Teknologkollegiet, who lived on the third floor of the dormitory from 2015 to 2016, have chosen to spice up their dorm lives by cooking for each other—and learning to cook along the way.
The Dirty Kitchen Cookbook (Danish title: Det Snavset Køkken Kogebog) is the product of this collaboration between a tight-knit group of dorm mates and friends who started cooking for each other to learn the dishes of their particular home countries.
Thus was born the 2015-2016 Teknologkollegiet Third Floor International Dinners. From September 2015 to June 2016, the group welcomed nearly 50 people from over 25 different countries. This led to 39 dinners featuring cuisine from 18 different countries, and nearly 100 dishes and desserts.
In this book you will find a selection of the recipes made during the international dinners, stories about life in Teknologkollegiet, and photos of what the Teknolog Guys have been up to.
(Published: 28 August 2016)
Living in a dormitory can be boring and sad. But the Third Floor Guys of the Teknologkollegiet, who lived on the third floor of the dormitory from 2015 to 2016, have chosen to spice up their dorm lives by cooking for each other—and learning to cook along the way.
The Dirty Kitchen Cookbook (Danish title: Det Snavset Køkken Kogebog) is the product of this collaboration between a tight-knit group of dorm mates and friends who started cooking for each other to learn the dishes of their particular home countries.
Thus was born the 2015-2016 Teknologkollegiet Third Floor International Dinners. From September 2015 to June 2016, the group welcomed nearly 50 people from over 25 different countries. This led to 39 dinners featuring cuisine from 18 different countries, and nearly 100 dishes and desserts.
In this book you will find a selection of the recipes made during the international dinners, stories about life in Teknologkollegiet, and photos of what the Teknolog Guys have been up to.
(Published: 28 August 2016)
Eggplant Parmigiana By Veronica Sarno VEGETAR The name of this dish is derived from “Parmiciana”, the set of overlapping wooden strips which form the Persian window shutters in an arrangement reminiscent of eggplants in the parmigiana. Its origins are disputed between Emilia Romagna, Campania and Sicily. Personally, I consider it a typical dish from Campania, one that my mum always prepares when I go back home. The following is her recipe. Ingredients (serves 6) 1½ kg eggplants Some basil leaves 150 g Parmigiano Reggiano 1 dl olive oil 3 eggs Fine salt 500 g cheese (one that melts easily) 2 cans of tomato sauce (250 g each) Sunflower oil (for frying) Procedure 1. In a pan, pour the two cans of tomato sauce with a little oil and salt. When the sauce thickens, add the basil leaves and turn off the heat. 2. Wash and dry the eggplants. Cut them into round slices about 1 centimetre thick. 3. In a bowl, beat the eggs with a little salt and a little parmesan cheese. In another bowl, put the flour. Coat the eggplant first in flour, then in egg. 4. In a large frying pan, pour an abundance of sunflower oil, then fry the eggplants, a few at a time in order not to lower the oil temperature. Flip them on both sides, and then drain on a paper towel. 5. Dab with other absorbent paper, and then put some of the tomato sauce on the bottom of an oven pan. Lay three slices of eggplant, a little sauce and grated parmesan, and a layer of cheese slices. 6. Place another layer of eggplant and sauce, then again slices of parmesan, and again start over with a layer of eggplant. Continue until all ingredients are used up, ending with the eggplants. Cover with the remaining sauce and grated parmesan. 7. Bake in preheated oven at 200°C for 40 minutes (if fan oven, bake at 180°C for 30 to 35 minutes). Once cooked, turn off the oven and leave the parmigiana inside to set better. Italian Recipes 47 The Dirty Kitchen Cookbook
- Page 5: snavset køkken D E T K O G E B O G
- Page 8: The Dirty Kitchen Cookbook: Recipes
- Page 11: MAD FRA HELE VERDEN MASTERCLASS, DE
- Page 15: Tak til… Special thanks I would l
- Page 18 and 19: OS FRA TREDJE: HVORDAN VORES INTERN
- Page 20 and 21: 14
- Page 22 and 23: 44
- Page 26 and 27: 62
- Page 29 and 30: ALT OM SALATER All about salads By
- Page 31 and 32: JULEFROKOSTEN THE DANISH CHRISTMAS
- Page 33 and 34: Sukkerbrunede kartofler (Caramelise
- Page 35 and 36: JULEFROKOSTEN: EN UTROLIG SKØR NAT
- Page 37 and 38: DESSERTER TIL DEN SØDE TAND DESSER
- Page 39: 157 KAGER CAKES
- Page 42 and 43: BRABRAND SØ OG ÅRSLEV ENGSØ BIKE
- Page 44 and 45: ALLE INTERNATIONALE MIDDAGE--I BILL
Eggplant Parmigiana<br />
By Veronica Sarno<br />
VEGETAR<br />
<strong>The</strong> name of this dish is derived from “Parmiciana”, the set of overlapping wooden strips which<br />
form the Persian window shutters in an arrangement reminiscent of eggplants in the parmigiana. Its<br />
origins are disputed between Emilia Romagna, Campania and Sicily. Personally, I consider it a typical<br />
dish from Campania, one that my mum always prepares when I go back home. <strong>The</strong> following is<br />
her recipe.<br />
Ingredients (serves 6)<br />
1½ kg eggplants<br />
Some basil leaves<br />
150 g Parmigiano Reggiano<br />
1 dl olive oil<br />
3 eggs<br />
Fine salt<br />
500 g cheese (one that melts<br />
easily)<br />
2 cans of tomato sauce (250 g<br />
each)<br />
Sunflower oil (for frying)<br />
Procedure<br />
1. In a pan, pour the two cans of tomato sauce with a little<br />
oil and salt. When the sauce thickens, add the basil<br />
leaves and turn off the heat.<br />
2. Wash and dry the eggplants. Cut them into round<br />
slices about 1 centimetre thick.<br />
3. In a bowl, beat the eggs with a little salt and a little<br />
parmesan cheese. In another bowl, put the flour. Coat<br />
the eggplant first in flour, then in egg.<br />
4. In a large frying pan, pour an abundance of sunflower<br />
oil, then fry the eggplants, a few at a time in order not<br />
to lower the oil temperature. Flip them on both sides,<br />
and then drain on a paper towel.<br />
5. Dab with other absorbent paper, and then put some<br />
of the tomato sauce on the bottom of an oven pan.<br />
Lay three slices of eggplant, a little sauce and grated<br />
parmesan, and a layer of cheese slices.<br />
6. Place another layer of eggplant and sauce, then again<br />
slices of parmesan, and again start over with a layer<br />
of eggplant. Continue until all ingredients are used up,<br />
ending with the eggplants. Cover with the remaining<br />
sauce and grated parmesan.<br />
7. Bake in preheated oven at 200°C for 40 minutes (if<br />
fan oven, bake at 180°C for 30 to 35 minutes). Once<br />
cooked, turn off the oven and leave the parmigiana<br />
inside to set better.<br />
Italian Recipes<br />
47<br />
<strong>The</strong> <strong>Dirty</strong> <strong>Kitchen</strong> <strong>Cookbook</strong>
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