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CERN summies remembering Summer 2004...

The summies' recipes remembering 4th floor kitchen

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Shakshuka (eggs+tomato dish)

Submitted by Nir
Typical of Israel


3 ripe tomatoes
1 onion
3 spoons of oil
3 garlic cloves
2 red pepper
2 spoons of tomato sauce
Red paprika
4-6 eggs


1. Fry the cut onions + garlic with the oil.
2. Cut tomatoes + pepper into small squares and add to the pan.
3. Add 2 spoons of tomato sauce.
4. Add some water (about 1/2-1 cup)
5. Cook tomatoes in the pan and stir to keep them from burning.
6. When tomatoes are soft, dig a few holes in the blend around the center and pour one egg into each.
7. Cover the pan and leave on medium fire for 15 minutes.
8. When the eggs are cooked (or semi-cooked, depending on taste) the meal is ready.

Aruk (Potato pancakes)

Submitted by Nir
Typical of Iraq


4 onions
4 potatoes
4 eggs
2 spoons of flour


1. Cut 4 onions very thin.
2. Grate 4 potatoes and put in a different bowl.
3.Take a handful of potatoes, squeeze their water out (very important, otherwise they won’t stick together) and add them to the onions.
4. Cut handful of parsley in thin slices and add.
5. Throw 4 eggs inside and stir. Add 2 spoons of flour.
6. Add salt and pepper by taste.
7. Use a big pan. Pour some oil inside and heat it (you’ll have to use a lot of oil to fry them). Pour small portions of the blend inside and fry them. Turn from side to side on medium fire.
8. In order to prevent the oil from burning, add a few carrot rounds into the pan.

Chocolate Chip Cookies

Submitted by Kathi
Typical of US I guess...


140g butter
180g (3 dl) flour
120g (1,5 dl) sugar
1 egg
1 teaspoon vanilla sugar
1 teaspoon baking soda
80g milk chocolate (chipped)
80g dark chocolate (chipped)
a little bit of salt


Beat butter, sugar and salt until smooth, then add the egg and the vanilla sugar.
In an extra bowl mix flour, baking soda and the chocolate chips and add them, beating the mixture slowly.
Put it in the fridge for 2 hours .
Heat the oven to 180°C, make walnut size balls of dough and place them on pan liner, approximately 4 cm apart (they get really big).
Bake them for 7-8 min until they are a little bit brown.
Take them out of the oven and don't touch them until they are cooled.

Croquant aux noisettes

Submitted by Nathalie, the chocolatemania
Typical of Chocolate Land


2 eggs
100 g sugar
50 g butter
100 g flour
150 g nuts (in powder)
1 sachet of baking powder
250 g of chocolate


put the eggs and the sugar with the butter
then add the flour, the nuts and the baking powder (with a pinch of salt)
if you have some rhum, put 1 or 2 spoons of it
put the chocolate in cubes (more or less big, as you like)

bake at 200 celsius for about 25min

enjoy !

Chocolate fondue !

Submitted by Sébastien
Typical of France


Chocolate (a lot of)
Fruits (bananas are the best)


Melt the chocolate with some milk.
Take a fruit, peel it, put it in the melted chococate. And yummy yummy.

Quiche Loraine

Submitted by Sébastien
Typical of France


Coming soon.. once I can translate all the ingredients :)



Submitted by Verena
Typical of Spain, I guess...


1 plain yoghurt
1 teaspoon vanilla
1 teaspoon of baking powder
4 eggs
[Note that for the rest of the ingredients a cup = "yoghurt-container-full"]
1 cup vegtable oil
2 cups sugar
3 cups flower


Mix the yoghurt, sugar and eggs, sift the flower and the baking powder and mix in, add the rest of the ingredients and blend well, then butter and flower a baking pan, put mixture in, bake at 170 celcius for about 40min or until you prick it and it is clean, and then cool. It is now ready to serve.
You may want to melt some chocolate with butter and pour over the cake. Make sure to decorate it nicely just as Limor would do. Enjoy!

Grilled Salmon

Submitted by Its-a-me Lambo
Typical of UK


Olive Oil
Herb de province
Tin foil


OK very easy....(lemon/hollandaise)sauce to follow:

Take salmon, place on tin foil

Add oil, to taste, but enough to cover salmon

Sqeeze lemon, add salt, pepper and herbs

Make sure tin foil traps all the juices

Grill until salmon is no longer pink in the middle

Serve hot