Multicultural Festival

Directions:

Heat oil at medium low heat. Add rice. Stir to toast it. Add broth and cover. The rice will absorb the broth in at 14 minutes without stirring. Add the prepared choice (Porcini Mixture Follows) of condiment. Together with the butter and cheese. Cover for 1-minute longer. then remove from heat. stir. serve and ENJOY.

Ingredients:

• Use a heavy bottomed saucepan. Add l tsp. of extra virgin olive oil
• 325 gr. (l.5 cups) of Vialone nano rice (do not rinse)
• 325 gr. (1.5 cups) Sauteed and Seasoned Mushrooms, Cremini, Oyster, White Champignons, Shitake and Porcini
• 750 ml. (3 cups) of hot vegetable/chicken broth
• 20 gr. of unsalted butter
• 70 gr. of grated Parmigiano cheese
• Salt and pepper to taste

Directions:

Saute' onion and garlic in oil at medium heat in a covered saucepan at 5 minutes. Add mushrooms. Cook for 5 minutes, cover and then add wine and some stock. Simmer for 10 minutes or until it has softened. Blend smooth or choose a rustic chunky consistency. Add to rice pot at the 14-minute mark.

Ingredients:

• 1/2 kg. raw chopped mushrooms (use your favorite mushrooms)
• 1 onion (chopped)
• 1 garlic clove (minced)
• 1 tbsp. extra virgin olive oil
• 250 ml. white wine
• 4-5 sage leaves (minced)
• Salt and pepper to taste

Directions:

1. Combine water, sugar and yeast in a bowl and let sit to activate for 3-5 minutes.
2. Once it begins to bubble add the oil, 3 cups of flour and salt, in that order. It's important to keep the salt from coming into direct contact with the yeast. Using your mixer or by hand, stir and add more flour,1/2 cup at a time until the dough begins to clear the sides of the bowl.
3. This is a fairly soft dough so it will feel slightly damp but not leave a lot of dough residue on your hands. If you're mixing by hand, knead it for 2-3 minutes until it is smooth and bounces back when you press into it. You shouldn't need to exceed 6 cups of flour.
4. Transfer the dough to a lightly greased bowl and cover with a towel to allow it to proof and double in size. This can take, depending on your location, warmth of the kitchen and weather outside, anywhere from 1-2 hours. It's recommended to check after one hour.
5. Turn the dough out onto lightly greased surface, or a slip pat and divide in half. Gently pat it out until it becomes a 9 x 13 rectangle roughly. Start rolling the dough up from the long edge pressing out any air bubbles with your fingers or the heel of your hand in between each roll. Place seem side down on the baking trays. Cover and let rise again until double after about 1 hour.
6. Slash the loaves gently with a very sharp knife or bakers blade at an angle a few times on the top of each loaf.
7. Bake for 25-30 minutes until golden and baked through.

Ingredients:

• 2 1/4 cups warm water
• 2 tbsp sugar
• 1 tbsp instant or active dry yeast
• 3/4 tbsp salt
• 2 tbsp olive. canola or vegetable oil (even avocado oil will work here)
• 5 1/2 to 6 ups all purpose or bread flour (or a mix of both)

Directions:

1. ln a food processor or very powerful blender add the Tahini and lemon juice. After about a minute it will be a thick paste. Scrap down the sides and ensure it's well mixed.
2. Add the garlic, olive oil, salt and cumin and run the machine until well mixed. 
3. Add the chickpeas in two separate parts pureeing well after each addition and stopping to scrap in-between each. 
4. While the processor is running add 2-3 tbsp of the cold water until you see the hummus become smooth. 
5. Plate the hummus as you wish. Sprinkle with paprika and a drizzle of olive oil.

Ingredients:

• 115 ounce can of chickpeas. drained and rinsed well.
• 1/4 cup fresh lemon juice
• 1/4 cup Tahini
• 1 small clove of garlic. peeled and minced
• 2 tbsp olive oil
• 1/4 tsp cumin
• 1/4 tsp salt
• 2-3 tbsp cold water

Directions:

1. In a food processor or very powerful blender add all the ingredients but the 1/2 lime juice and blend until smooth.
2. Put the chicken into a large Ziploc bag and pour marinade just made all over the chicken. Seal the bag. Massage the marinade into the chicken and put into the fridge at least 2 hours or overnight, depending on your heat tolerance. 
3. When ready, pre-heat the over to 400 degrees and take the chicken out of the bag, placing it on the pan. 
4. Bake for 35 to 40 minutes, until internal temperature reads 165 degrees at the thickest part. OR BBQ/grill for 12 to 20 minutes. 
5. Squeeze the lime juice over the chicken and server.

Ingredients:

• 4 to 6 scotch bonnets
• 1 small red onion, roughly chopped
• 4 to 6 garlic cloves. peeled
• 4 scallions. with the ens cut
• 1/4 cup soy sauce
• 1/4 cup vinegar (either white or apple)
• 2 tbsp olive oil
• Juice of 1 orange (about 3/4 cup)
• 1 tbsp fresh ginger. peeled and chopped
• 1 tsp each of salt, nutmeg, cinnamon, allspice and dried thyme
• 1 tbsp black pepper
• 6 chicken legs
• Juice of 1/2 lime

Directions:

1. Squeeze all the water from the spinach and place it into a bowl.
2. ln a pan saute both the onions until they start to soften with the olive oil. After about 5 minutes add the garlic, oregano, chilli flakes, salt and pepper. Stir and then add the spinach to the pan. Cook for a few more minutes then put the entire mix into the bowl. 
3. Add the dill, lemon zest, nutmeg and feta. Mix well but gently to not completely break apart the feta. 
4. Remove one sheet of Phyllo. Keeping the rest covered with a damp cloth. Brush it with butter and place a second sheet on that again brushing that sheet with butter.
5. With the long edge of the dough facing you. cut the sheet into 6 strips. each becoming 12 x 3 inches in size. 
6. Add 1 tbsp of the filling into the bottom of each of the sheets and then begin one at a time to fold the left corner up towards the right side of the strip, forming a triangle, then fold up again, maintaining the triangle shape until you have reached the end of that strip. Brush the last edge with butter to help seal and place on a lined cookie sheet. 
7. Once all the filling is done, brush the triangles with butter and bake at 375 degrees for 20 to 23 minutes.

Ingredients:

• 2 10 oz package of frozen spinach. thawed and chopped well
• 1 tbsp onion. chopped finely
• 1 tbsp extra virgin olive oil
• 2 green onions. sliced thin
• 2 cloves of garlic. minced finely
• 1/2 tsp each of oregano and dried chili flakes
• Salt and pepper to taste
• 1/4 cup fresh dill. chopped
• 1 tsp lemon zest
• 1 cup crumbled feta
• Pinch of nutmeg

Directions:

1. Adjust the rack to middle and preheat the oven to 325 degrees. Spray a 9-inch spring form pan and cover the bottom with a sheet of tin foil on the outside of the pan and set it aside
2. Melt butter in a microwave with chocolate at 50% power stirring every minute until melted and smooth. Stir in the vanilla and set it aside to cool.
3. Whisk the egg whites on medium low until foamy, then add 1/2 cup of the sugar and turn up the machine to medium high until sugar is dissolved and whites are glossy and thick, holding stiff peaks. 
4. Add the egg yolks and remaining 1/2 cup sugar together and mix with a whisk attachment until thick and pale yellow-usually around 3 minutes. Add the chocolate mixture to the eggs and mix on medium until incorporated for about 30 seconds. Add the almond flour, cocoa and salt and mix until incorporated well. 
5. Fold in the egg whites in 3 separate batches, one at a time, until no streaks of white remain. Make sure to scrap the sides and bottom during your folding. Pour mixture into the prepared pan and smooth the top out.
6. Bake until a tooth pick inserted in the middle comes out clean, about 50 minutes or so. Rotate the pan once at the half way point. Cool in the pan for about 20 minutes on a rack, then completely for 2 hours before serving.

Ingredients:

• 12 tbsp unsalted butter. cut into 12 pieces
• 6 ounces bittersweet chocolate. chopped
• 1 tsp vanilla extract
• 4 large eggs, separated
• 1 cup granulated sugar
• 2 cups almond flour
• 1 tbsp Dutch processed cocoa powder
• 1/2 tsp salt
• Icing sugar (optional)

Lasagna

Ingredients:

• Jar of tomato sauce
• Jar of tomato juice
• Worcester sauce
• Basil
• Oregano
• Ground beef
• Block of cheese
• Tub of cottage cheese
• Fresh pasta noodles

Directions:

1. Cook the ground beef. Until its fully cooked (all brown)
2. Then strain the grease out
3. Add the tomato juice to the pan
4. Add the tomato sauce
5. Add 6 drops of Worcester sauce 
6. Sprinkle oregano
7. Sprinkle basil
8. Give it a good stir, everything should be mixed together
9. Now let the sauce cook over low, the more you can wait the better. Recommend at least 45 minutes

Layer the Lasagna:

Preheat – 375

1. Sauce goes first, spread all around the tray
2. Add the noodles to the pan, may need to cut them to fit the tray
3. Another layer of sauce
4. Cottage cheese - spread a thin layer
5. Cheese- up to you how cheesy you want it to be
6. Another layer of noodles- same as before
7. Another layer of sauce
8. Another layer of cottage cheese - finish what’s left
9. Top layer is the cheese
10. Put it into the oven for 45 minutes with tin foil covering the pan. After 45 minutes take the tin foil off and let it cook until the cheese starts to bubble.
11. Final step, best step! Mangiare! (Eat)

Ingredients (12 pancakes):

8 potatoes

2 onions, chopped

2 eggs

1/4 cup flour (can use rice flour to make gluten-free)

salt & pepper

veg. oil

Directions: 

1. Preheat non-stick pan with 2-3 tbsp. oil over med. heat.
2. Grate potatoes, drain. Add onion, eggs, flour, salt & pepper.
3. Form 1/4 cup mounds of potato mixture and drop into pan. Flatten with spatula, fry 1-2 min, flip, fry 1 min. (Until golden-brown).
4. Serve with sour cream and applesauce for traditional Lithuanian version.

Devinez les énigmes de notre jeu de mots croisés sur le thème de la cuisine et voyez combien de mots vous pouvez identifier! L’Association des francophones de la région de York (AFRY) est un organisme à but non lucratif qui a pour mission de répondre aux besoins de la communauté francophone de la région de York dans toute sa diversité. Venez-nous voir sur www.afry.ca 

How many French words can you find in this cuisine-themed crossword puzzle? The Association des francophones de la région de York (AFRY) is a non-profit organization whose mission is to meet the needs of the Francophone community of York Region in all its diversity. Find out more www.afry.ca 

AFRY Crossword Puzzle

Gather the following materials to create your own Celtic Knot at home: mixed media paper, pencil, eraser, small paintbrush, scissors, ruler and 2-to-4 watercolours of your choosing. This project, with drying time, will take less than an hour. Plan to a make a whole series, and use your new skills to create different Celtic Knot shapes!

How to Make a Celtic Knot

Watch a heartwarming video from last year’s Multicultural Festival as the Aurora Public Library asked visitors to share memories from their culture. This year, you are invited to do the same and share a memory or tradition from your own heritage to be entered in a draw for a gift certificate. Details can be found in the following link.

Celebrating Aurora - Celebrating Diversity

Play the Aurora Multicultural Scavenger Hunt from home! Discover and collect 100 worldwide landmarks. Collect points by unscrambling words related to The World including country and city names, languages, and international foods as well as trivia about Aurora. Get a chance to win a cool prize by local game designer Brainy Games. To play from home in your own neighbourhood, visit the following link.

Hidden Live - Scavenger Hunt

Aurora’s Multicultural Festival is all about celebrating different cultures and colours, and how when working together they are stronger. Participate in fun and colourful STEM activities and enjoy celebrating the resilience of different colours as they work together!

Leak Proof Bag Activity

Water Xylophone Activity

Celebrate how magnificent our Earth with these nature-based activities. Make an origami butterfly, identify birds in your backyard, or create a nature journal.

Online Learning with LSRCA

Take a tour inside the Pine Tree Potters’ Guild studio and see how much they have to offer! Discover different techniques and processes the potters use when creating pieces, such as bique firing, stamping, glazing, and more. Then, watch a potter create a bowl on the wheel for the Empty Bowls Program.

Pine Tree Potters' Guild

Participate in the #Design2030 Challenge. Increase your awareness about the United Nations Goals and how we all play a part in achieving them. Participants will take part in a variety of daily challenges that ask them to develop solutions to help create a safe, inclusive, and equal future for their generation!

#Design2030 Challenge

Learn to draw with Rubber Stamp Art! Watch the video to gain insight on how stamps are important around the world. Design your own image using one or multiple stamps.

Learn to Draw - Stamp