Bruges Bialystok EUROPE Huércal-Overa Póvoa de Varzim Liverpool EuropeanA recepie Encounters for cultural exchange The “European Encounters” project Picture taken during the start meeting in Liverpool. 2 The “European Encounters” project has included partners from POLAND (Coordinator), BELGIUM, PORTUGAL, SPAIN and the UK, and offered disadvantaged adults (older learners, refugees, immigrants, unemployed people and women) opportunities to increase their knowledge and cultural awareness about the European Union (EU), as a means to enhance their confidence in accessing lifelong learning and/or longer term employment opportunities. Our adult learners have been engaged The project has increased the sense of in the preparation and organisation of European “togetherness” by offering project activities which has enhanced disadvantaged participants new learning their motivation to lifelong learning opportunities, increased mobility and through formal and non-formal teaching networking opportunities to underpin methods in English language and IT, their own self belief for onward learning as well as through confidence and and employment – irrespective of age, motivational opportunities to prepare and gender, immigration background or make presentations about their own and employment status. the partner countries including traditional This project recipe book was inspired foods/arts/music and dance. by our belief that through the simple act In the long term, the combined effects of sharing food culture and traditions will make a meaningful difference to our together, we learn and remember more of learners’ attitudes and access to lifelong what makes us similar and different on our learning and employment prospects “European Encounters” journey. across the EU, whilst engendering an understanding of the different cultures which co-exist in a multi-cultural/multi- racial EU. 3 BELGIUM BRUGES 1 2 3 4 1. “MARKT” (MARKET SQUARE) 3. GROENREI is located in the heart of the city and covers This is a lovely canel. It offers a varied yet an area of about 1 hectare. In the center of typical Bruges scenery with old bridges and the market stands the statue of Jan Breydel historical buildings framed by a touch of and Pieter de Coninck. nature. 2. “BELFORT” (BELFRY) OF BRUGES) 4. “CONCERTGEBOUW” (CONCERT HALL) The most important of Bruges’ towers This international centre for music and the stands 83 metres tall. It houses, amongst performing arts offers a varied programme other things, a carillon with 47 melodious of music and contemporary dance. bells. 4 Vrij Technisch Instituut Brugge TECHNICAL AND VOCATIONAL VTI has an initial teacher training SCHOOL programme for teachers in technical and vocational education (BA Edu Sc). The Vrij Technisch Instituut Brugge (VTI) With more than 1.700 students on is a technical and vocational school on secondary level and more than 1.750 secondary and adult level education in adults that take courses it is one of the the following fields: biggest schools in Flanders, Belgium in the • Mechanics; industrial technical and vocational field • Electricity; We plan the experiences of teachers • Automotive; and adult students in order they can • Woodwork; notice their own experiences, problems • Graphics and printing; and proposals so that we have a more • Building transparency of results. • Painting. We will take an active role in this partnership project to enhance the mobility of disadvantaged adult learners through improved language, ICT and other communications and confidence building skills. 5 SHRIMP CROQUETTES INGREDIENTS • 300 g sifted flour Breading and baking The croquette filling • 250 g butter • 2 parts flour and 1 part corn starch • 1 kg Brown grey • 8 eggs North Sea shrimp • 1 l milk • 2 eggs • 2 stalks saby • 2 1/2 dl cream • drizzle of vegetable oil • 1 root and 1 onion • 2 dl white wine • Panko (coarse Japanese bread crumbs) • 3 sprigs of thyme • dash of cognac • Lemon wedges • 3 bay leaves • 2 sheets of gelatine • curly parsley • 140 g tomato paste • drizzle of olive oil (concentrated) • Salt • pepper/Salt PREPARATION of cognac. Let most alcohol evaporate. • Peel ¾ of the shrimp. Also keep the • Pour the white wine in it, followed by the heads and the armor carefully. Do the milk and the cream. Stir in the schrimp heads, the armoured car Squadron and fumet and boil. Add a pinch of salt and the rest of unpeeled shrimp in a chopper plenty of pepper from the mill. Let the and blend everything to a mash. This has mixture simmer for about 15 minutes. may not be the most appetizing look, • Strain the fumet with care. Do it in turns but it’s a flavour bomb. and pressure every time the last drops of • Chop the onion into pieces. Wash the flavour from the aromatic ‘ shrimp soup ‘. vegetables and cut the carrot and the • Taste and season the fumet with some celery stems coarse. Take a large pot extra pepper mill and a salt. and cook the vegetables a few minutes • Let the gelatine leaves soak in cold in a dash of olive oil over medium heat. water. Take a second large pot. Melt the Stir frequently. Add Bay leaves and sprigs blob of butter for the roux, on medium of thyme in between scoop the ground heat. shrimp in the pot. • Add the sifted flour and stir with whisk • Stir, let everything simmer briefly and add until you have a tender roux gets. Let the the concentrated tomato paste through mixture briefly baking, until you get the it. Let the raw taste equally wegbakken smell of baked cookies smells. and extinguishing the pot with a splash 6 SHRIMP CROQUETTES Breading and baking • Put 3 dishes ready to the croquettes to bread. (thin but sturdy crust) • Scoop the flour and cornstarch in the first. Mix both in a ratio of 1 part cornstarch to 2 parts flour. • Kahn the eggs in the second dish. Stir in a small amount of vegetable oil • Mix the panko fine in blender, to the • Pour the sifted fumet with the roux and (Japanese) bread crumbs just fine if continue stirring with whisk. The roux will classic breadcrumbs. in no time for a solid bond. Turn off the heat soft. Continue to stir for another • Take the bowl of dressing from the minute, even though it’s an exhaustive refrigerator. Cut into equal cubes of activity. about 6 by 4 inches, or croquettes of about 75 g each. Scoop every time a • Squeeze the gelatine sheets out and serving, not in shell, and roll the block loosen them on in the filling for shrimp briefly through your hands, allowing croquettes. corners to be rounded. • Separate the eggs one by one. Stir every • Roll up each croquette first by the flower time the yolk by the solid filling. The (with starch), then through the beaten protein use you do not. egg and finally through the ground • Stir in 2/3 of the peeled shrimp by the ‘ panko. batter ‘. Save the rest to serve. • Heat the frying oil to 170 ° c • Take a flat (glass) Bowl with a raised • Fry the croquettes in modest quantities. edge of at least 5 inches. Spread the The frying basket should not chock full of inside with a little olive oil. are. Computing a baking time of 5 to 6 • Scoop the croquette filling into the dish minutes. As long as the frietvet not noisy and spread the surface smooth. Cover simmering, you will love. The crust should the top of the stuffing with a sheet of be golden brown and the filling is called parchment paper or cling film, and press. to the core. • Put the bowl in the fridge and let the • Serve the fried croquettes with a little curl masses half a day before serving. parsley with a pinch of salt on it, lemon pieces and a remnant of cuttlefish. 7 FISH STEW WITH POLLOCK, SALMON AND SHRIMP INGREDIENTS PREPARATION the fish preparation Create a fresh fish fond or thaw the necessary quantity. • 250 g Pollock the fish preparation • 250 g salmon • Heat the fish fond to against the boiling point. the vélouté • Cut the fillets of Pollock and salmon into bite-sized • butter portions. Make the pieces not too small. • lower • Poach the fish in the fumet. Calculation about 2 minutes to give the fish a first short cooking. Scoop the pieces out • 6 dl fish fond and put fish aside. the fish stew the vélouté • 250 g mushrooms • It begins with a roux. Melt a knob of butter in a • 1/2 clove of garlic saucepan and add the flour to the butter. Keep mixing with whisk and let the roux gently a few minutes baking. • butter As soon as the butter-flour mixture a biscuit smell gets, • pepper you can bet some fish fond make filling up.Keep stirring • Salt with the whisk until the sauce binds. Pour one part fish fond at. • 1/2 dl cream • Make sure the sauce is not too thick. • 1⁄2 lemon the fish stew • 20 g grated cheese • Melt a knob of butter in a pan and peel the garlic. (Emmentaler) • Clean the mushrooms, cut them in half or into four the assembly and FRY in the hot butter. After a few minutes add the • 300 g unpeeled shrimp chopped garlic to it. Season the mushrooms with some pepper and salt. • Pour a splash of cream in the sauce and add a small amount of lemon juice. • Add the fried mushrooms to the sauce. • Taste and season the sauce with some pepper from the mill and salt. 8 FISH STEW WITH POLLOCK, SALMON AND SHRIMP • Preheat the oven to 200 ° c. the assembly • Take a baking dish, crumple a sheet of • in the meantime, you can cook the tinfoil and put it on the scale.