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

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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 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. fresh shrimp Peel • Insert the blank scallops stable at the crumpled paper so there will be no TIP: store the cups and armoured vehicles accidents happen in the oven. Of of the shrimp in the freezer. They are course you can also prepare this dish suitable to make various sauces and in small fish dishes or ovenproof soup fumet of it for later preparations. plates. Serve the glowing warm shell on a cocktail • Arrange in each shell part of the napkin and sprinkle just before the shells to poached saithe and a serving of the table moving one serving fresh shrimp salmon pieces. over. • Spoon a generous sauce with mushrooms over the fish. • Sprinkle a layer of shredded cheese over the fish dishes and put them in the oven. Place them about 15 minutes in the hot oven at 200 ° c. Put on the grill for a few minutes afterwards to the fish dishes have a light brown cheese crust. 9 VEAL TONGUE IN MADEIRA SAUCE

INGREDIENTS the veal tongue with sauce the broth • 1 veal tongue • 1 veal leg • 1 1⁄2 l veal stock (see above) • 4 l water • 400 g button mushrooms • 4 stems saby • 1 shallot • 3 thick roots • 1⁄2 lemon • 2 garlic cloves • 15 cl madeira wine • 12 scoops of black pepper (or some • 2 tablespoons concentrated tomato coarse pepper) paste • a few sprigs of thyme • 60 g flour (for the roux) • 4 bay leaves • 60 g butter (for the roux) • 2 cloves • a few sprigs of curly parsley • 2 onions • pepper • Salt

PREPARATION • Peel the onions, cut them into chunks. Linnets the garlic and throw the cloves For those who has the time for: place the unpeeled onion in the pot, along with veal tongue in a pot with salted water. Put the pieces. the meat overnight in the refrigerator and put a few hours afterwards the tongue in • Put the peppercorns in a mortar and water to desalination. crush them. (Or use coarsely ground black pepper.) Put the pepper along the broth with the cloves, Bay leaves and sprigs of • Put a large cooking pot filled with water fresh thyme in the broth. over medium heat. • Bring the vegetable broth to a boil. Then • Rinse all fruit clean. lay the pieces calf’s leg in the broth • Cut the carrots and the celery into along with the veal tongue. chunks. Also use the leaves of the • Let the broth with the calf’s leg and the celery. Put the vegetables in the pot tongue 90 minutes simmer. Scoop with water. 10 VEAL TONGUE IN MADEIRA SAUCE

• Scoop the veal tongue from the broth. Let the meat cool off. Finish meanwhile the sauce. • Melt a knob of butter in a casserole. Meanwhile, Peel the shallots and chop them in pieces as fine possible. • Bake the quarters mushroom golden brown. After a few minutes add the chips shallot and season the mushrooms with a little salt and pepper. • In the meantime, pick a few sprigs of afterwards the layer of fat that floats to curly parsley, wash them clean and the surface road. So you get a tasteful chop the herb as fine as possible. and defatted broth. • Scoop the fried mushrooms in the the veal tongue with sauce sauce. • Clean the mushrooms. Cut each • Pour the madeira in the sauce, stir, taste mushroom in quarters. and season them with some pepper • Pour the broth of vegetables and veal from the mill and a little salt. leg through a sieve. • Add the parsley and chips what fresh • Now create the roux for the sauce. Melt lemon juice. the butter in a pot over medium heat. • Take the cooled veal tongue at and Scoop the flour at the bustling butter peel the skin off. Do this carefully. At the and stir. Let the solid mixture bake briefly bottom of the tongue is a piece of fat. so that the flour taste disappears. Cutting this off. • Scoop some of the veal broth at the • Use a razor-sharp knife to cut the veal roux and stir with whisk. Let the sauce tongue. Cut the meat into thin slices. thicken. Add additional stock if the (about 0.5 cm thick) sauce is too thick. Keep the sauce warm • Scoop on the plate of each guest table over a low heat. some patches veal tongue and put • Add the tomato paste and stir. Taste some sauce on. the sauce and season them with some • Serve the veal tongue patches ‘ pepper from the mill and a pinch of salt. Madeira ‘ with potato croquettes. 11 FLEMISH STEW WITH FRENCH FRIES

PREPARATION the fries • Peel the potatoes and cut them by hand into uniform French fries. They don’t have to be thin to be: an ideal Belgian fries is 13 mm thick. • The fries was not, because then rinse your the starch off it. • Heat the frietvet (preferably Ossewit) at 140 ° c. INGREDIENTS • Fry the fries a first time, but let them • 1 kg beef (nerve piece, in equal pieces) not yet colors. (Where you poach the • 2 large onions potato pieces.) • 1 bottle dark beer • Let the fries cool in a bowl metwat • 2 tablespoons Loonse (or Liège) syrup kitchen paper. • fresh thyme • The frietvet then heated up to 180 ° c. • 1 clove • Fry the cold French fries now golden brown and crisp. • 2 Bay leaves • Pour the fries again in a bowl with • 1 solid Brown sandwich some kitchen paper so they can drain. • 2 tablespoons sharp mustard Sprinkle on some salt to taste. • 1 dash of organic vinegar • butter • pepper from the mill • salt

12 FLEMISH STEW WITH FRENCH FRIES the stew • Add the cloves and the Loonse (or Liège) Apple-pear syrup. • Peel the onions and chop them into pieces not too fine. • Spread the brown bread generously with • Heat a large stew and melt a knob of mustard. Place the sandwich in the pot, butter in there. Cook the onions over with the buttered side down. medium heat. Do not let the onions • Let the stew simmer for one and a half Brown bins. to three hours on a low heat. The lid • Heat a frying pan over medium heat does not need on the pot. The cooking and melt a knob of butter in. time depends on the quality of the meat. Stir occasionally even into the • Sear the pieces of meat in the casserole pot and check in between or the meat until they have a golden brown colour. sufficiently cooked. Season the meat during cooking with some pepper from the mill and a pinch • Only once has the desired thickness the of salt. stew sauce, place the lid on the stew. Tip: A large amount of meat you • Work the pot roast off with a small bake the best in multiple turns. If your amount of organic vinegar and stir casserole too full, the meat cooked everything to. instead of baked. • Taste and add some pepper mill to • Do the pieces of meat in the stew with taste and a pinch of salt. onions. Love the casserole with beer in it and put an alcohol type s. Stir all put an Finish alcohol type of the meat is brought to a Serve a serving pot roast with the freshly boil while the beer (deglaceren). baked French fries and a big spoon Tip: Feel free to use a bit more beer than mayonnaise. indicated. • Once the beer is cooking, pour it into the stew. • Bind some Bay leaves and a few sprigs of fresh thyme together with a little kitchen Twine. Let the bouquet garni frying in the pot.

13 SOLE À L’OSTENDAISE

INGREDIENTS for the mussel preparation for the fish preparation for the puree • 1 kg mussels • 2 tongue dabs • 800 g potatoes • 1 onion • 300 g unpeeled shrimps • 40 g butter • 2 celery stalks • 1 dl cream • 1 dl milk • 1 dash white wine • a few sprigs of thyme • 1 egg • 1 knob of butter • 2 Bay leaves • nutmeg • pepper • a few knobs of butter • salt • a little fine fresh Chervil • 250 g button mushrooms

PREPARATION • Turn off the heat high and do the clean mussels in the pot. Season them with for the mussel preparation enough pepper from the mill. Add extra • Rinse all fruit clean. Also make all the water or salt is unnecessary. mussels clean in plenty of water. Remove • Shake the mussels here regularly. Add any barnacles with a sharp blade. after a few minutes a splash of white wine • Cut the onion into rings and cut the celery and let Cook the mussels briefly, while the stalks (with some leaves) into pieces. alcohol may evaporate. • Heat a knob of butter in a pot and cook • Once the shells are opened they are the mussel vegetables in there. Stir in the almost cooked. pot. 14 SOLE À L’OSTENDAISE

• Pour the mussels in a colander and tender in water with a pinch of salt. collect all the mussel liquid in a bowl. Let (Count on a small 20 minutes.) the mussels drain well. • Pour the gare potatoes off and crush for the fish preparation them with the pestle to mash. • Clean the mushrooms and cut them into • Add a generous knob of butter to the quarters. Do not rinse them in water. puree, along with some milk, an egg, • Take a large baking dish and put the fillets what (freshly grated) nutmeg and a pinch in. of salt. Pepper is unnecessary. Blend everything until you get a creamy puree. • Scoop a small ladle Mussel moisture over the fish fillets and cover the oven dish with for the assembly tinfoil. • Pour the boiled down with mushrooms • Put the bowl of fish just to the side. sauce through a sieve. Remove the thyme and the bay leaf. • Get most mussels from their shell. Let ¼ of the mussels in the shell. • Put the mushrooms on the side. Add a knob of butter to the sauce and put the • Heat a knob of butter in a stew over hand blender in it. Mix them up to an airy medium heat. foaming sauce. • Fry the pieces of mushroom a few minutes • Put the mushrooms and the mussels (with in the hot butter. Stir frequently as in the and without shell) in the foaming sauce. pot. Let them record heat anything. • Pour most of the mussel moisture and a • aste the sauce. Basically you do there is dash of cream. Add the thyme and the no extra salt or pepper to add. bay leaf to. • Remove the fish from the oven and pour • Let the mussel fought with room on a low the sauce with clams and mushrooms heat for half boil down. over. • Preheat the oven to 180 ° c. • Finally, sprinkle the peeled shrimp on the • Peel the shrimp and put them aside. fish dish, and work the Court with a few • Poach the fish briefly in the hot oven. Chervil pluksels. Typically count on just 4 minutes. Tip: you can serve the puree it in individual for the puree portions. • Peel the potatoes and boil them until 15 TURBOT WITH GOAT CHEESE PUREE AND VEGETABLE VINAIGRETTE

INGREDIENTS • 1 hefty dash of white for the fine mashed wine vinegar for the vinaigrette potatoes • a little fresh chives • 1 root • 80 g soft goat cheese • salt/pepper • 2 stalks saby • 1 dl milk • 1/4 fennel for the fish preparation • 1 dl cream • 1⁄2 Zucchini • tarbotten 4 slices (about • 1 egg 3 cm thick) • 1/2 Eggplant • 40 g butter • salt/pepper • 1/2 red pepper • Salt • a little olive oil • 2 dl olive oil • 1 kg potatoes

PREPARATION and pour the olive oil. Mix everything gently. for the vinaigrette for the fish preparation • Rinse all fruit clean. • Put the Grill Pan 10 minutes in advance • Peel the celery stalks with a vegetable on a hearty fire. It is important that they peeler so that they do not contain tough really piping hot is. fibres more. • Preheat the oven to 180 ° c. • Peel the carrot and cut the red peppers into halves. Remove the seeds and stems, • Herb turbot slices on both sides with a little and peel the pepper pieces with your pepper mill and a pinch of salt. Drizzle a vegetable peeler. little olive oil, and rub the oil out. • To the cutting of the vegetables is quite • Grill the slices about 90 seconds on each some work, because they are in tiny side. Then there’s also a tasty grill pattern pieces in the vinaigrette should end up. in singed. • Cut all vegetables in long thin slices, then • Add turbot in a ovenproof dish and into paper-thin strips and finally into tiny cooked them in the oven at 180 ° c. ask cubes. about 10 minutes. Check the result: the fish should be easy of the Ridge come off. • Collect the pieces of fruit in a mixing bowl

16 TURBOT WITH GOAT CHEESE PUREE AND VEGETABLE VINAIGRETTE

for the fine mashed potatoes • Add a first part of the mashed potatoes to the mixture with goat cheese. Stir with • Peel the potatoes and boil them in whisk and add a quantity of potatoes lightly salted water until tender. Pour the until you get a creamy puree. The taste of cooking liquid and put the pot on the fire, the goat cheese is subtle to be present. very briefly so that the last bit of moisture on the soil evaporates. • Break the egg and mix the yolk under the fine puree. Taste and season the puree • Take a pot and heat the milk and the to taste with a little salt. Pepper does not cream over a low heat. Also add the have to. butter. Melt the butter and mix everything with the whisk. • Love the puree warm over a low heat. • Cut the fresh soft goat cheese into for the assembly pieces. Put them in the pot with the • Chop the chives and mix the pieces mixture of milk, cream and butter. under the vinaigrette. • Stir with the whisk until all the pieces are Add the vinegar and season the goat cheese melted away. vinaigrette with some pepper and salt. Mix them one last time. • Mash the potatoes with the passe-vite (or stir sieve) into a velvety puree. You can • Serve a scoop of mashed potatoes also use a classic puree stamper, but this with a moot turbot. Spoon a serving of produces a less fine puree on. vegetable vinaigrette around it and over it. 17 CHOCOLATE MOUSSE WITH VANILLA SAUCE

INGREDIENTS PREPARATION the chocolate mousse the chocolate mousse: • 200 g dark chocolate • Melt the chocolate au bain marie. Heat water in a saucepan and place a second pot. Use that to get the • 6 yolks chocolate to melt quietly. • 6 proteins • Separate the yolks and the egg whites. • 100 g sugar • Put the egg yolks in a large mixing bowl, and beat • 375 ml room them los along with the sugar. For this you can use a the vanilla sauce food processor or hand mixer. Pour the sugar in sharing at the yolk mixture. Beat everything until a foamy pale • 500 ml milk mass. • 4 yolks • Pour the melted chocolate in the egg mixture. Bring it • 150 g sugar slowly all together. • 1 vanilla pod • In a very tidy and fat-free mixing bowl beat your egg

18 CHOCOLATE MOUSSE WITH VANILLA SAUCE

whites until a solid foam. A perfect • Remove the vanilla pod, and pour a chocolate mousse should be as airy as little of the hot milk to the egg yolk- possible! sugar mixture. All beat with a whisk until a smooth sauce. • Fold the egg white foam gently and patiently under the chocolate mixture. • Place the pan with the rest of the vanilla Add the egg whites in parts! milk on low heat. The milk should not cook! Pour the mixture of egg yolks and • Pour the cream in a mixing Cup and sugar in the warm milk. Keep patient beat these half on. it should not be stirring until the sauce binds. whipped cream. • Do the spoon test: the crème anglaise • Fold in the airy room by the mixture, is sufficient bound as a finger leaves a then pour everything into a serving dish trace wipe on the spoon. and let the mousse in the refrigerator several hours before serving. • Pour the cream in a bowl and let them cool down for an hour in the the vanilla sauce refrigerator. • Bring the milk to a boil, along with the Assembly the vanilla stick. Cut the vanilla pod lengthways and scrape out the seeds • Scoop a mirror vanilla sauce on the with a knife point. Let both the seeds bottom of a flat Board. and the pod Cook. Then put the milk • Dip a tablespoon as in warm water over medium heat. and now roll a beautiful ORB chocolate • Now we repeat an operation that we mousse from the bowl. used for the mousse. Put the egg yolks • Grate some chocolate over the , in a large mixing bowl, and beat them to the extra work. los along with the sugar. For this you can use a food processor or hand mixer. Pour the sugar in sharing at the yolk mixture. Beat everything until a foamy pale ruban, a ‘ mass ‘.

19 BRUSSELS WAFFLES

INGREDIENTS the batter (for minimum 12 waffles) • 450 g self-raising flour • 3 eggs • 150 g melted butter • 375 g milk • 375 g hot water • 20 g fresh yeast • a pinch of salt the whipped cream • 2 dl whipped cream • some scoops vanilla sugar (to taste) the assembly • a little icing sugar (powdered sugar)

20 BRUSSELS WAFFLES

PREPARATION • Finally, sprinkle a pinch of salt in the batter and spatula gently one last time. the batter • Put the batter on a warm draught-free • Weighing all the ingredients carefully. place and let it rest for 20 minutes. • Take two large mixing bowls and the whipped cream separates the eggs: yolks go in the bowl for the batter, beat the egg whites we • Meanwhile, pour the cream into a later on. (Note: you can also use a food mixing bowl and scoop some vanilla processor with striker for mashing.) sugar at. (Use a quantity of sugar to personal taste. Each has its own • Beat the yolks with a whisk briefly. preference.) Beat the mixture until a • Add the right amount of milk and fresh smooth cream. yeast to it. Beat with the whisk until the • Place a serrated syringe mouth (or ‘ yeast is dissolved. douille ‘) in a point of a (plastic) piping • Pour the lukewarm water in the batter. bag. Scoop the whipped cream in, • Then sieve the flour into the mixing bowl, and place the filled piping bag in the and stir with whisk until there are no refrigerator, in anticipation of the waffle clods in the batter floats. party. • Do the weighed quantity of butter in a the assembly small pan. Let them melt on a low heat. • Preheat the waffle iron on the highest • Pour the melted butter to the batter setting. Let the iron also sufficiently long and stir with whisk in the meantime. pre-heating. • Beat the egg whites to a firm foam. To do • Scoop a portion of batter into the waffle this, use a clean guard and also make iron, close it immediately and cook a sure that the mixing bowl is scoured in light golden brown Belgian waffle. Serve advance, with bv. a few drops of lemon the waffles baked. juice and a pinch of salt. (You can Also • Love the pastry bag with whipped turn on a food processor with beater.) cream at the ready. Powder over each • Fold the whipped egg white under the waffle some flour sugar and decide for batter. Do it carefully, so that there yourself how much tufts of whipped remains air into the batter as much as cream on it may. possible. 21 SPAIN HUÉRCAL-OVERA

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1. HUÉRCAL-OVERA PANORAMIC VIEW 3. HOLY WEEK The Church and the Moorish Tower are two of the Holy Week is the symbol that Huercal-Overa main landmarks. Nuestra Señora de la Asunción and its people itekstdentify with. From 2013 this Church is located in the Old Town. sculpture of a Nazarene child is located in the The Moorish Tower has been declared of cultural Plaza de la Constitution to reflect the future of interest, and it is also known as “the castle” this ancient tradition.

2. CRACKED STONES “LAS PIEDRAS RAJAS” 4. NUESTRA SEÑORA DE LA ASUNCIÓN CHURCH The erosion of rain and wind has shaped the It was built in the seventeenth century in a landscape sorrounding Huércal - Overa , baroque style, and it has been declared creating whimsical figures as cracked stones. Andalusian historical heritage 22 Huércal-Overa Woman Centre

Huércal-Overa Woman Centre, was created focused on specific programs at the local in 1991 by an agreement between Andalusian level aimed at developing actions to improve Woman Institute and Huércal-Overa Town Hall, the employability of women in general, but that it is still operative. In fact, it is a Council with special attention to special groups such department, having the Andalusian Woman as the Roma women, immigrants, the disabled Institute a funded and supervised role. and rural. This program also adds value to the promotion of self-employment, highlighting The team consists: a social worker-coordinator, both the entrepreneurial spirit socially and in a lawyer and an employment adviser , and a the workplace. councillor (politician boss). After 23 years working, the woman centre is Our main roles are : to attend to women with in a comprehensive exchange time, and we various problems such as domestic violence, could collaborate in projects related to formal, gender discrimination, unemployment; as non formal and informal education; activities well as to organize events raising awareness to include an egalitarian perspective of of equality for different groups such as a world, where women and men share education, health, associations (women, responsibilities and opportunities. Besides, mothers / parents, neighbors ...) we are promoting women volunteering, in Depending on the activity programme order to mobilize women and to make our and the budget, there are several trainers contribution visible. working in these areas (IT, English, Employment Searching and Guidance, Relaxation, Dancing, Handicraft, Painting,…). The team´s members also work as trainers. From 1995 to 2006, we had a programme called Guidance, Training for Women Employment, funded by European Social Fund, which basically consisted: training activities, support and guidance, advice and information. It was targeted to those women away from the labor market and lacked accurate information to make their personal project, through the job search, either paid employment or self-employment. From 2007 we have a similar and improved program called Women Employment Unit, also funded by European Social Fund, and 23 GAZPACHO ANDALUZ

PREPARATION • Wash all vegetables • Peel the garlic, onion, and cucumber • Remove seeds from pepper • Mix all vegetables and bread and blend them with a blender • Add the salt, oil, and vinegar INGREDIENTS • Taste it and add the water to the blender gradually, add more salt, or water if necessary • 1 Kg red tomatoes • 1 italian green pepper (approx 60 gr) • ½ cucumber • 1 small onion (approx 100 gr) • 50 gr bread • 1 garlic clove • 3 tablespoon of olive oil • 3 tablespoon of white vinegar • 1 teaspoon salt • Cold water

24 SPANISH OMELET

INGREDIENTS Variations • 6-7 medium potatoes, peeled • Onion (1) • 5-6 large eggs • Chorizo • 2-3 cups of olive oil • Peppers • Salt to taste • Cheese • Ham

PREPARATION

• Clean and scrape the potatoes. Allow the egg to cook around the Cut them into slices. edges. Then, using a spatula, carefully • Heat the oil in a large non-stick frying lift up one side of the tortilla to check if pan, add the potatoes. Carefully the egg has lightly browned. place the potato into the frying pan, • When the mixture has browned on the spreading them evenly over the bottom, you are ready to turn it over surface. The oil should almost cover to cook the other side. Place a large the potatoes. Leave in pan until the dinner plate upside down over the potatoes are cooked. If you can poke frying pan to cover top. With one hand a piece of potato with a spatula and on the frying pan handle and the other it easily breaks in two, your potatoes on top of the plate to hold it steady, are done. Remove from the pan with a quickly turn the frying pan over and the slotted spoon or spatula. omelet will fall onto the plate. You’re • Beat the eggs separately, then stir into almost done! the potatoes and salt to taste. Mix • Let the omelet cook for 3-4 minutes. Turn together with a large spoon. the heat off and let the tortilla sit in the • Pour 1-2 tablespoons of olive oil into a pan for 2 minutes. Carefully slide the small, non-stick frying pan and heat on omelet onto a large plate. And that´s medium heat. When hot enough, pour all! Enjoy it! the potato-eggs mixture into the pan, spreading evenly over pan. You may need to turn heat to medium-low heat. 25 MADRID STEW

INGREDIENTS (4 people) • 300 gr. Of chickpeas • A chicken thigh • 200 gr. Of chorizo • 4 Black made of pork and onion • 150 gr. Of bacon (tocino) • 80 gr. of ham • 2 carrots PREPARATION • 1 leek • Put the chickpeas in water during the previous • 2 tomatoes night. Drain them and set aside. • 3 cloves of garlic • We pour water in the pot (2 1/2 liter), add the • Extra virgin olive oil. bacon, ham and bone. Season, put to heat, and • Salt when it begins to boil remove the foam. Cover and boil it for 30 min. Add the sausage and the • Parsley black . Cook everything for 15 min. • Peel the potatoes and carrots and add to the pot of chickpeas, add also the chicken thigh and cook everything for 10 min. Then fry the garlic with a tomato crushed in a pan with a drizzle of oil. Add a spring of parsley. Add to the dish, and ready to serve. SUGGESTION In case the cooked bone is too tasty, it would be better to wash it thoroughly before adding it to the pot. If you use the express cooker we´ll have this dish prepared in 30 or 40 min. The famous Cocido Madrileño is prepared equally but the particularity comes at the way to serve it at the table, first eat the broth, after chickpeas, and finally the meat is served and BON APETIT!! 26 FABADA - Asturias bean stew

PREPARATION • The day before, place the beans in a recipient and cover them (double height) with cold water. Leave them this way all night through. • Also place the shoulder of pork and the bacon in another container with warm water. Next day, wash the and the spicy sausage. • Then place the beans in a wide-based INGREDIENTS (4 people) earthenware dish with enough water to cover • 400 g of fabes them by a couple of fingers. Boil uncovered on a (Dried white beans) high flame, removing any scum with a skimming spoon. • 200 g of Asturian spicy sausage • Add the shoulder of pork and the bacon and simmer with the lid on for 2 hours, moving the dish • 200 g of Asturian black around from time to time. puddings (dry, smoked) • Season and add the saffron, spicy sausage and • 200 g of shoulder of pork the black pudding, leaving it all to cook together • 100 g of bacon or streaky for approximately quarter of an hour. bacon • Taste the beans to check they are tender and • 6 sprigs of saffron leave to stand for half an hour before serving. • 1 clove of garlic, chopped • 2tbsp olive oil • Salt

PRESENTATTION Variations: Beans with clams Serve in the same earthenware dish. Offer with ‘compango’ (black pudding, spicy sausage, shoulder of pork and bacon) cut into pieces in a separate dish. If you do this the previous day, fabes will taste better. But if you cannot resist their smell and flavour, go ahead and enjoy them the same day. This is a strong dish. Good for cold days. If you have a delicate stomach, don’t eat much pork ingredients and have it for lunch, never for dinner. 27 SEAFOOD PAELLA

PREPARATION • The first thing we do is cook the mussels, cleaned and beards scraped all they have adhered to the shells. We put them in a covered pan and take them out as soon as they open, remove the shell and reserve them, leave some with shells. • Peel the prawns, leave some unpeeled and cut into pieces sepia, clams wash them well under running cold water, booked everything. INGREDIENTS (4 people) • Put the pan in a dash of extra virgin olive oil and add the peppers cut into regular pieces, as they • 250 g prawns begin to brown do incorporate a paste in a mortar • 1 o 1 sepia squid with the peppercorns, salt, garlic, parsley and strands saffron. Mix and when cooked add the • 1 kilo of mussels grated tomatoes, cook a couple of minutes add • 200 grams of clams the cuttlefish and clams. We let everything cook • 1 red pepper until the clams open. • 1 green pepper • At this point we can add the rice, I like it very dizzy. • 2 tomatoes We add the mussels without shell and peeled shrimp. Pour the hot water or broth, a bit of food • Parsley coloring and mix. We distributed over the surface • 5 black peppercorns unpeeled prawns, a few mussels in their shells, a • 2 or 3 cloves of garlic crayfish or what you have. When the broth starts to boil, lowered the heat a little and let cook about • Salt 20 minutes. When this time has elapsed cover with • A few strands of saffron a cloth and let stand about 4 or 5 minutes. • 2 cups rice round, pump • Now we only have to serve. • 5 glasses of water or broth of seafood or fish • Food coloring • Extra virgin olive oil

28 GALICIAN OCTOPUS WITH POTATOES - a typical recipe of Galician cuisine

INGREDIENTS PREPARATION • 1Kg octopus • Peel the potatoes and put them to cook in a pan of boiling water and a little salt. Drain , cut into • 2 potatoes slices and reserve. • water • Scary octopus 3 times in a large pan of boiling • salt water ( put in and out of the water , holding it by • paprika the head, until it shrinks ) . Then enter it definitely and cook for 30 minutes. Leave temper and cut • olive oil into pieces with the help of scissors. Reserve. • To serve , put on the base of a wooden saucer and potato slices placed over the piece of octopus. Seasoned with a splash of olive oil and sprinkle with paprika. Season with coarse salt and Enjoy! ADVICES To make the meat more tender octopus remains should be frozen for 24 hours for you to break the muscle fibers. Thaw few hours before cooking.

29 NOUGAT (TURRÓN)

PREPARATION • We mix all the ingredients (eggs, sugar, honey ands scrape of the lemons) in the bowl without stopping until the mixture makes bigger and white, with a delicious look. • When it is completely hard, we put the whole almonds, and we INGREDIENTS mix with strong effort. • Nine eggs, only the clear. • We put in a right-angled bowl • A kilo of sugar. with wafers on the botton and also over the mixture, crushing • A kilo of honey. until it is pressed. We could also • Scrape of three lemons, only green. put wooden surfaces crushing it • Three kilos of almonds peeled and dried in (even que could crush treading the oven, almost toast. with the feet). We leave it to get cool. ADVICES TO TAKE INTO ACCOUNT • From the almond to obtain the seed which we boil in water until the skin can be separated, then we put the oven to 100ºC to dry and to go stirring so that it does not burn. Almonds CAN BE PREPARED DAYS BEFORE. • The fire has to be very soft so that at any time you have to burn when goals the finger. Always move in the same direction. • The wooden spoon must have the long and thick handle in order not make any damage when the ground is hard. The container for this amount should be approximately 50cm in diameter and 25cm depth or * TIME OF COOKING 2 ‘ 30h to 3h. • In order to do this traditional nougat, you must have together at least four strong people, when it starts to get hard, each one has to interchange, taking the bowl and turns to move, as much we last in adding the almonds much more crunchy will be when it cools.

30

INGREDIENTS (six people) • ½ kg of rice • ½ kg of sugar • 2 liters of milk • A rind of lemon • A cinnamon stick • Ground cinnamon

PREPARATION rice needs a different time to be cook, therefore we’ll pour gradually milk and • Getting the rice sugar until the rice is cooked. We wash the rice very well, after we put We’ll do repeat this process until the rice in a cooking pot a splash of water and is cooked. after we put the rice and we have to stir it with a wood spoon until the water is • Set aside reduced. We have to set aside when we check that the rice is cooked. Before serving • Pouring the milk rice pudding we take off the stick We pour one liter of milk, a rind of lemon cinnamon and rind of lemon. and a cinnamon stick in a cooking pot. We pout it in small bowls and we sprinkle The rice is a delicate ingredient to cook; ground cinnamon. the secret is in turning the fire up until Finally, presentation on the table. the milk begins to boil, then you should turn the fire down to cook it slowly. • Suggestions We keep stirring the rice with the wood It could serve cold or warm. spoon. This helps the rice release the This recipe could be a bit light. You starch. should put saccharine and light milk. This step will take us some minutes and The time to eat it: you can do it, when gradually the rice will become thick. you want, at breakfast, after of lunch, When we see that the milk is consumed after of dinner, etc.. we have to put more milk and sugar, of Nowadays, with the new cookery can course, we have to keep it stirring. be presented in different ways, such as We should realize that every kind of ice cream, mousse, cake, etc. 31 PORTUGAL PÓVOA DE VARZIM

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1. BLUE TILES WALL 3. MONUMENT TO SAINT PETER A valuable panel of blue tiles shows aspects This statue pays hommage to the patron saint of the ancient village ,the life of fishermen with of the Poveiros Saint Peter. Overloooking the their joys and tragedies. fishing port. He launches his net to help and protect all the fishermen. 2. THE CITY HALL The City Hall of Póvoa de Varzim is a 18th 4. SIDEWALK century building which has already been A large sidewalk allows people to walk along a prison, a hospital, and more recently, the the seaside, practise sports or enjoy the sun offices of the Municipality.” and the breeze from the sea.woordje uitleg over de afbeelding en kan gezegd worden 32 Centro para a Qualificação e o Ensino Profissional

“Rocha Peixoto” Secondary School is a The CQEP serves as a bridge for Lifelong renowned school in town since, it has been Learning, playing a strategic role in the responsible for the education of generations of training of young people and adults, thereby students at this level of schooling. It has always helping to promote a more qualified answer to been focused on adult education, providing their needs and demands of the job’s and the a reasonable variety of technical courses, Portuguese economy market development . and more recently alternative learning and Services Available: training options through its CQEP (Centre for the Qualification and Professional Training). • Information, guidance and referral for young people over 15 years of age and The main action of the CQEP is: adults who seek training and school 1. Information, guidance and referral certification. of young people and adults seeking • Conducting RVCC process (Recognition, an educational, professional or dual Validation and Certification), in recognition certification and or seek qualified of the skills acquired by adults / 18 year-olds integration in the labor market. to obtain a school certificate. 2. The development of recognition, Levels of School Certification: validation and certification of skills, in close coordination with other training 4th grade, 6th grade, 9th grade and interventions. secondary school level.”

33 CALDO VERDE

PREPARATION • Peel and cut up potatoes, and boil them in salted water, with garlic. When soft, mash and add olive oil and kale thinly sliced. • Boil uncovered for about 3 minutes and season to taste. • Serve in bowls with a drop of olive oil and a slice of chorizo.

INGREDIENTS • Potatoes • Garlic, peeled • Olive oil • Kale • Freshly ground black pepper

34 AMEIJOAS À “BULHÃO PATO”

INGREDIENTS PREPARATION • 1 kg clams • Wash the clams very carefully, changing the • 250ml water water from time to time. Don’t forget to add salt to the water so that all the sand inside the clams • 3 cloves of garlic, sliced is removed. Clean off any barnacles and beards. • 2 tablespoons olive oil If any of the clams remain closed during this • finely chopped coriander process, throw them away. • 2-3 tablespoons white • Place the water, crushed garlic, oil and coriander wine (optional) in a saucepan and bring to boil. • Salt and pepper • Add the clams, cover and boil for about 5 minutes until they open. • Add a little bit of white wine if you wish and cook for one more minute. • Season to taste and serve immediately.

The Clams are a typical dish of , from the region of Estremadura (south). The name of the dish is a tribute to the Portuguese poet Raimundo António Bulhão de Pato after he had mentioned this dish in his writings

35 COZIDO À PORTUGUESA

PREPARATION • Put all the meat (the beef, the pork, the chicken and the sausages) into a large stock pot, cover with the water, and bring to a boil. Skim off any scum. Add salt. Reduce the heat to medium-low, cover the pot and simmer for about 90 minutes. Taste the sausages after 40 minutes, and remove them from the pot (keep them warm), as soon as INGREDIENTS they are cooked. • Taste the remaining meat because not all the • MEAT= Pork, chicken, beef, meat may need 90 minutes of cooking time. Keep pork hock, pork ribs meat warm when removed from the pot. • Potatoes • When all the meat has been removed, add the • Carrots potatoes, carrots, turnips and the cabbage. If the broth has reduced too much, add water to ensure • Turnips that the vegetables are covered, taste and add • Cabbage some salt if necessary. • Collard greens • Over medium-low heat, cook the vegetables, covered, for about 20 minutes, or until they’re • Morcela sausage tender. As some vegetables cook faster than (Portuguese sausage), others, remove them from the pot and keep them chouriço sausage (the warm. Portuguese equivalent to chorizo) • When all the veggies are cooked, cut both the meat and the veggies into serving-size pieces and • Smoked bacon place on individual soup plate, and serve with (toucinho fumado) white rice.

36 ROJÕES À MODA DO MINHO

INGREDIENTS • 800 g skinned pork leg, with fat • 3,5 dl white Vinho Verde • 3 tablespoon lard • 4 garlic cloves • 2 bay leaves • 1 teaspoon paprika Rojões à Moda do Minho is a typical dish from northern Portugal • Salt and pepper • 20 baked chestnuts PREPARATION • 350 g de belouras or • Chop the pork’s meat in 10 cm cubes, which are bolachos (blood and flour put to marinate for 2 hours in the wine, with the cakes) crushed garlic, salt pepper and bay leaves. • 350 g tripe stuffed with flour • Bring to heat (preferably in an iron pot) and let • 100 g pork’s liver stew in high heat until the wine from the marinade evaporates. Add the lard and in low heat, let the • 100 g boiled blood meat stew until it is well seared. • After that, add the paprika, previously dissolved in a bit of wine, to the sauce. Remove a bit of the fat from the pot, and with it fry the tripe, chopped in 3 to 5 cm pieces, and the 0,5 cm thick sliced belouras, as well as the slices of liver and boiled blood. As these ingredients get fried, add them to the meat, to keep them warm. Add the baked chestnuts, already peeled. • Serve with fried potato cubes, lemon slices and parsley.

37 ARROZ DE SARDINHAS

Sardines were the cheaper fish, so fishermen families ate it frequently. They cooked them in several ways: fried, roasted, pickled and with tomato rice.

INGREDIENTS PREPARATION • 16 sardines • Prepare the sardines and take their heads off. (average size) • Chop the onions, add tomatoes and pepper and • 2 medium size onion allow to brown slightly in a bit of oil. • Add a small amount of water and salt, and then • 1 Tomato the sardines to pre-cook. Take them out as soon as • 1 Ripe Tomato the water begins to boil. • Olive oil • Add the necessary amount of water to get a loose rice, and when it starts boiling, pour the rice into • 320 g Rice the pot. • Salt/Pepper • Just before this is cooked, place the sardines on • Parsley top, as well as parsley and a bit of pepper. • Allow it to boil up again and it is ready to serve

38 PESCADA À POVEIRA

PREPARATION • After the fish has been scaled and washed, cut it in 5 cm thick chunks. Season with salt and let it rest for some hours. Then wash the fish again and put it in a pot with cold water as you boil the water apart.

INGREDIENTS • As soon as the water boils, put the fish inside with a leaf of laurel. Let it boil again and add a bit of cold • 1 whiting water. Let the fish boil for some minutes. Take the • 1 bay leaf fish out of the pot.

• 2 kg of potatoes • Meanwhile, the potatoes, sprouts and eggs have • 2 green sprouts been boiled and prepare the sauce; chop the onion, the garlic and add olive oil and the paprika • 10 eggs and cook it in a frying pan. Let it cook for a while • 7.5 dl olive oil and in the end add the vinegar. Season with salt • 2 onions and pepper. • 1 teaspoon of paprika • To finish the dish, pour the sauce on top of the fish, • 2 tablespoons of vinegar potatoes, sprouts and eggs. • salt to taste • garlic to taste

39 PUDIM “ABADE DE PRISCOS”

PREPARATION • Mix 500 grams of sugar, water, the pork fat, the lemon skin and the cinnamon together and take it to boiling point for 10 minutes. • Then, remove the cinnamon, the lemon skin and the pork fat from the mixture, and leave it to cool for about 15 minutes. In a large bowl, mix the egg yolks and the Port wine and then INGREDIENTS pour the previously prepared mixture into this bowl. • Sugar: 650 gr • Smoked Pork Fat: 50 g • Boil the rest of the sugar to caramel point. Use the caramel • Port Wine: 1 small glass syrup to coat the pudding tin. • Lemon skin: 1 piece • Cook the pudding in a water • Water: 1/2 liter bath. • Egg yolks: 15 • Cinnamon stick: 1

40 PAPOS DE ANJO

INGREDIENTS • 8 oz sugar • 3/4 cup water • 1 oz butter, cubed • 8 oz white bread, crumbled • 8 egg yolks, beaten • cinnamon, to taste • 2 tbsp slivered almonds, toasted

These candies were made by the nuns in convents. They made the candies with the egg yolks after using the egg whites to iron the monks’ cloaks.

PREPARATION • Lightly toast slivered almonds. • Combine water and sugar and heat, until sugar has dissolved. Then cook until you get a thick syrup. • Remove from stove top, add butter. • As soon as butter is molten, add crumbled bread, and mix. • Put back onto stove top, add egg yolks and cook slowly until the pudding thickens - don’t let it boil! • Fill into a bowl, garnish with slivered almonds and cinnamon.

41 POLAND BIALYSTOK

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1. BIAŁYSTOK. 3. BRANICKI PALACE. Is a city located in north-eastern Poland. It is It was built in the 18th century by Jan Klemens the administrative, economic, and academic Branicki. The palace complex with gardens, centre of the Podlasie region. The location in pavilions, sculptures and outbuildings is known the environmentally clean region, full of tourist as Versailles de la Pologne. attractions makes the city a great place for living and recreation. 4. ST. MARY’S CATHEDRAL BASILICA OF THE ASSUMPTION. 2. ST. NICHOLAS ORTHODOX CHURCH. A cathedral complex comprising a neo-Gothic Białystok has evolved as a place which is cathedral, an adjacent parish church built in late the melting pot of different nations, religions, Renassaince (the oldest brick building in Białystok) cultures, customs and traditions. with a baroque presbytery built in 1761 roku. 42 Centrum Kształcenia Ustawicznego w Białymstoku

The Centre for Continuing Education in • The Association of Intergenerational Bialystok – CCE (Centrum Kształcenia Voluntary Work. Ustawicznego w Białymstoku) was set up in 2005 as a public school which provides The quality of The CCE: opportunity for gaining and completing • high qualified teaching staff; general knowledge as well as professional skills • The title The School of Entrepreneurship and qualifications. It is a vocational school (2008); for adults situated in the Northern-East part of • The Creative Regional Training Centre Poland, in disadvantaged area where there APPLE (2008); are a lot of unemployed people. • The Practice Firm NaTUra Podlasia Ltd. CCE provides high quality continuing (2008); education and lifelong learning opportunities • The title Innovative School - 2009; for personal enrichment, career advancement • The Accreditation of the School or professional development. We have almost Superintendent (2009); 1200 adult people as our students. CCE offers: • The Certified Laboratory ECDL 2010; • Cooperation with employers; • Secondary School; • Vocational training within internships • Supplementary Secondary School; abroad, • Supplementary Secondary Technical • 2 e-learning platforms. School, and • Post-Secondary School. We will take responsibility together with all partners in the development of the project. CEE offers professional training and services in: • The Laboratory of Researches; • Analysis and Education Development; • Local Vocational Counselling Centre; • European projects and international cooperation; • Specialized vocational courses at Out of School Forms Department; • The tourist practice firm NaTURa Podlasia Ltd.; • he Employment Agency (the Agency registration number: 5274); • 2 Multimedia Centres of Information and a library; • IT laboratories (2 PC and 1 Apple); 43 COLD BEETROOT SOUP (CHLODNIK LITEWSKI)

PREPARATION • Place 1 cup chopped baby beet greens and roots (smaller than • a radish) and 1/2 to 3/4 cup diced boiled ham (or diced cooked veal) in pot with 2 cups boiling water. Simmer for 15 minutes. Cool. • Add 1-1/2 to 2 quarts sour milk beaten smooth with wire whisk Soup comes from the eastern Poland and it’s served or commercial buttermilk, 1/2 during the summer. cup fork blended, pourable sour cream, peeled cucumber, INGREDIENTS bunch radishes, bunch green • 1 cup chopped baby beet onions (all vegetables chopped greens and little roots and shredded) and dill. Add a little salt, pepper, and sugar • 1-1/2 to 2 qt. sour milk (optional). Sour to taste with a • 1 peeled cucumber little dill pickle juice or lemon. • 1/2 to 3/4 cup ham Refrigerate overnight for flavors to intermingle or at least 5 hours. • 2 cups boiling water • Serve cold over sliced • 1 bunch radishes hard-boiled eggs. • 1 bunch green onions • 3 tsp. freshly chopped dill • Salt, pepper and sugar to taste

44 RED BORSCHT (BARSZCZ CZERWONY)

INGREDIENTS • 4 Beets, trimmed and scrubbed • 1 Tablespoon Vegetable Oil • 2 Cloves Garlic, minced • 1 Onion, roughly chopped • 1 Carrot, roughly chopped • 1 Stalk Celery, roughly chopped • 2 Cups Shredded Red Soup is usually served on Christmas Eve and it’s known across Cabbage Poland. • 3 Sprigs Thyme PREPARATION • 1 Tablespoon Lemon Juice • Trim and scrub the beets, leaving at least 1″ of • 1 teaspoon Sugar stem. • 1 teaspoon Salt • Loosely wrap them in foil and roast in an oven for • Freshly Cracked Pepper, to 1 hour, or until fork tender. taste • Once the beets are cool enough to handle, trim • 9 Cups Water the stems and peel. Chop the beets into small cubes. In a large stockpot, heat the oil and sweat • 3/4 Cup Reserved the onion and garlic. Add the chopped carrot, Mushroom Liquid, see celery and beets. below • Top with the water, thyme sprigs, salt and cabbage. • Bring the pot to a rolling simmer and cook until the carrots are soft; about 40 minutes.

45 BEEF MEATBALLS (MIELONE)

PREPARATION • Pour the milk into the measuring cup containing the bread and mash down with your fingers until it is fully saturated. The bread should now measure 1 cup. • Mix all the ingredients together and shape into 30 meatballs. • Lightly spray a nonstick pan with vegetable oil. • Cook the meatballs for about 5-6 minutes (or until cooked through and nicely browned on the outside).

INGREDIENTS • 1 kg beef • 2 ½ cups old bread cut into cubes -firmly packed • ¾ cup of milk • 3 cloves garlic, minced (optional) • 1 egg, beaten • 1/4 cup onion, finely chopped • 1/4 cup parsley, chopped • salt and pepper to taste

46 POLISH HUNTER’S STEW (BIGOS)

INGREDIENTS • 4 young cabbages • 0.7 kg of lean pork • 0.25 kg of smoked bacon • 0.7 kg of thin sausages (kielbasa) • 1 carrot, 1 parsley, half of celery, • 1 onion1 bunch of dill Rojões • 3 bay leaves, 4 grains of PREPARATION allspice, • Cut pork and onion into small pieces. • 1 tablespoon of sugar, 1 tablespoon of oil • Fry it in oil. • sugar, • Put fried meat & onion into a pot, add small • salt & pepper amount of water and simmer for 30 minutes. • Cut cabbage into small pieces. • To the boiling meat and onion add: cabbage, diced bacon, vegetables, whole bay leaves and all spices. • Boil the whole mixture until cabbage is soft. • Spice your bigos with salt, pepper and a little sugar. • Before serving add sausages (kielbasa) to the pot to make them warm. • Chop dill and sprinkle bigos.

47 STUFFED CABBAGE (GOŁĄBKI)

PREPARATION • Mix beef with cooked rice and onion. Add salt and pepper for flavor. Place the head of cabbage in a large pot of slightly salted boiling water. The intent is to soften the cabbage with steam and water in order to peal off individual leafs without tearing them apart. Continue steaming and pealing leafs until INGREDIENTS your cabbage is almost gone. Do not dispose of • large head of cabbage the water. Lower the heat under the pot to a minimum and • 1.2 pounds of ground line the bottom with about half of the sliced carrots beef and remaining parts of the cabbage head. • tomato paste Carefully remove the thick rib from the center of each leaf without puncturing it. • 1 onion • Spread each individual leaf on hard surface such • 3/4 cup of rice as a cutting board and place a large spoon • 2 large carrots of stuffing in the middle. The amount of stuffing depends on the size of the leaf and personal • salt and pepper preference. Start with the bottom of the leaf. • Cover the stuffing by holding the bottom part of the leaf toward the center. Next, fold the two sides of the leaf toward the center. Lastly, hold the two sides with your fingers and continue rolling it on to itself. When it is done, place gołąbki in the pot as well as the remaining sliced carrots. Pour watered-down tomato paste over everything. Cover the pot and cook on low to medium hit for approximately 1.5 hours.

48 LITTLE HOOVES (KOPYTKA)

INGREDIENTS PREPARATION • 4 large potatoes, cooked • Cook and mash potatoes. Wait until they cool off and mashed then mix the potatoes with flour until you have a loose dough that does not stick to your fingers. • 3, 1/2 to 4 cups flour • Pinch of salt • Roll out the dough on a floured board and cut into thin noodle strips. • Bacon (small cubes) • 1 Onion • Bring some salted water to boil and drop the noodles into it.

• They are ready when they float to the surface.

• Fry onion and pieces of bacon in a little oil and pour over Kopytka in serving dish.

49 APPLE PANCAKES (RACUCHY)

PREPARATION • Heat the milk to 37 degrees C. In a bowl combine 1 tsp of sugar with the yeast. Pour the milk over the yeast and combine. Cover with a kitchen towel and leave for 20 minutes until it starts to bubble and the mixture has started to “grow”. • In another bowl, with an electric beater mix 50 ml sugar with the eggs. Add the sugar/egg INGREDIENTS mixture to the yeast mixture. Add the flour, vanilla sugar, oil • 250 ml milk and Grand Marnier. Combine, • 30 gram fresh yeast use an electric beater for a • 1 tsp sugar minute or two. Add the apple pieces and combine. • 50 ml sugar • 2 eggs • Cover with a kitchen towel and let rise for 45 minutes. • 250 gram flour • Pour neutral oil in a frying pan. • 1 tsp vanilla sugar Fry until golden brown and then • 1 tbsp oil flip. • 2 tart apples (don’t use sweet ones), • Sprinkle with confectioners/icing peeled and cut into small pieces. sugar and serve immediately. • neutral oil for frying • icing sugar for serving

50 RICE-APPLE “PUDDING” (RYŻ Z JABŁKAMI)

INGREDIENTS • 2 bags Boil-In-Bad white rice • 6-8 medium apples • 1/4 cup butter • Few tbsp sugar • Few tsp cinnamon • Sugar and cinnamon quantities are changeable

PREPARATION • Prepare rice according to the instructions. • Thinly grate apples and sprinkle them with a few drops of lemon. Melt butter in a heavy skillet over medium-low heat. Add apples and sauté 15 to 20 minutes, or until apples are tender. You may also fry it little more to brown it. • Grease the oven proof pan with butter and coat it with breadcrumbs. • Fill the dish with a half of rice mixture and make one thin layer of grated apples. Sprinkle apples with sugar and cinnamon. • Cover the apples with the remaining rice mixture and add one more layer of grated apples. • Bake the rice pudding in the preheated oven around 45 minutes. Baked rice pudding with apples could be eaten hot directly from the oven. 51 DOM UNITED KING LIVERPOOL

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1. LIVERPOOL PORT CITY port and City. There are many Chinese shops Liverpool received its royal charter in 1207 and and restaurants in the area became a city from 1880. It has a very long 3. THE LIVERPOOL WATERFRONT tradition as a port city and because of this, the city has a very diverse and multi-cultural is best seen from our neighbours across background. the River Mersey on the Wirral peninsula! 2. THE CHINESE ARCH MARKS 4. CITY OF SANCTUARY Himarks the entrance to the Chinatown part of MRSN and other local groups set up the the city. It is the oldest Chinese community in Liverpool City of Sanctuary campaign in 2012 Europe, which also links to the history of the and we gained recognition from Liverpool City Council in 2013. 52 DOM Merseyside Refugee Support Network

Merseyside Refugee Support Network is a UNITED KING registered charity whose overall aim is the relief of refugees and asylum seekers in Merseyside. In meeting our aims we provide a range of support, information sharing and integration services including Orientation English language classes; employment and job- search support; help with benefits and housing issues and sign posting to other specialist support. In recent years, we have seen a huge increase in the need for social and Some of the MRSN students previewing their cultural integration support from our often presentation for the EUREN Grundtvig project vulnerable and disadvantaged clients and also an increasing number of EU migrants are seeking our help for similar issues in a city which faces high unemployment and disadvantage. In this new project, we will act as the project coordinator and take part in all activities according to the workplan.

More Students at their computer lesson!

53 FULL “ENGLISH” BREAKFAST *OR ”ULSTER FRY”

INGREDIENTS • 2 sausages (pork or beef) • 2-3 rashers of bacon • 3-4 mushrooms • 1-2 ripe tomatoes • 1 thick slice of black pudding (traditional ) • 1 large egg • 1 piece of potato bread** * also Scottish/Irish/Welsh! Informally known as a ‘fry-up’. A proper fry-up is a very personal thing, so • Serve with fresh tea or feel free to customise with your favourites… coffee and fruit juice PREPARATION tomatoes are cooked through. Cook on each side until slightly crispy. • Heat a frying pan (or grill) over a low heat, and add 3-4 teaspoons of light oil. • To prepare the potato bread from cold** (see recipe below), heat the • Add the sausages to pan or grill to cook frying pan to a medium heat and cover slowly for about 15-20 minutes, turning the base with a little butter and oil. occasionally, until golden brown. Add the potato bread and cook for • Place the bacon in the frying pan or grill 2-3 minutes each side until crispy and and cook for 3-4 minutes each side, until golden. the fat is crispy. Add the mushrooms • Break the eggs straight into the pan into the pan, to absorb the lovely tasty with the fried bread. Adwd extra oil if juices from the bacon, and season with needed and lightly baste the egg, turn salt and pepper according to taste, over to cook on both sides. Remove cook for 5-8 minutes until soft. Then cut from heat as preferred (either runny/ the tomatoes in half and place cut-side medium/hard yolk). Lightly season and down in the pan and cook for with the assemble all the cooked ingredients on mushrooms. a warm plate. Enjoy straight away with • Cut the black pudding into slices a good squeeze of tomato ketchup or and remove the skin and add to the “brown sauce”. frying pan when the mushrooms and 54 POTATO BREAD/FARLS

PREPARATION • In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the centre of the potatoes are tender when checked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash until smooth. • Place warm mashed potato in a bowl, stir in flour, salt and melted butter. Mix lightly until dough forms.

The word "farl" is Gaelic meaning four • On a well floured surface, knead the dough lightly. parts. They are commonly eaten as The dough will be sticky. Use a floured rolling pin to part of a traditional cooked breakfast flatten into a 23 cm circle about 1 cm thick. INGREDIENTS • Cut into quarters using a floured knife. • Sprinkle a little flour into the base of a dry frying • 4 medium potatoes, pan and cook the farls for 3 minutes on each side peeled and halved or until evenly browned. Season with a little salt • 1 pinch salt and serve straight away. • 30g plain flour, plus extra for dusting • 1 tablespoon melted butter

55 WINTER HAM AND SPLIT PEA SOUP

INGREDIENTS PREPARATION • 1 ham hock, or leftover • Put all the ingredients into a large pot on top of the bone from a roasted ham stove and bring to the boil. Reduce the heat to a • 1 medium onion chopped simmer and then skim off any scum that may float to the top, and discard. Partially cover and simmer • 1 large carrot, peeled and for an hour and a half or so, until the peas are sliced quite soft and the meat is falling off the bone. • 1 large potato, peeled cut • Remove the ham hock from the pot. Discard the into large chunks (optional) skin, any fat and the bone. Cut the meat into • 1 bay leaf large chunks and put it back into the pot. Skim • freshly ground black pepper any fat off any residual fat and remove the bay leaf. Taste and season as required with salt and • 8 cups of boiling water black pepper. • 2 cups split peas • Serve with fresh bread.

ROAST CHICKEN, ROAST POTATOES, BREAD & HERB STUFFING AND VEGETABLES

INGREDIENTS • 100g duck or goose fat, • Salt and black pepper to or 100ml olive oil season • 1 onion, roughly chopped For the stuffing: • 4 carrots, roughly • 200g of breadcrumbs chopped • 3 sprigs of curled parsley • Any other green • 1 small shallot vegetables • 1 medium egg • 1½ kg weight free range • 25g of salted butter chicken For the gravy: • small bunch thyme • 1-2 teaspoon plain flour For the roast potatoes: • 250ml chicken stock • 1kg Maris Piper potato added to cooking juices 56 ROAST CHICKEN, ROAST POTATOES, BREAD & HERB STUFFING AND VEGETABLES

PREPARATION chop the shallot and parsley and add to a bowl with the breadcrumbs, add • Heat the oven to 190C/fan 170C/Gas 4. a beaten egg to bind and mix, season Add the carrot and onion and chicken with a little salt and black pepper. Then to a roasting tin. Season the chicken with pour in melted butter and mix. Divide salt and pepper, then place thyme in the mixture into 4 and roll in your hand to the cavity. Place in the oven and leave, form the stuffing balls. Place on top of undisturbed, for about 1 hr 20 mins. the roasting potatoes for 20 mins. • Whilst your chicken is in the oven prepare • Check your chicken after 1 hr 20 mins: your roast potatoes. Put a roasting tin pierce the thigh with a skewer and the in the bottom of the oven (big enough juices should run clear. Then remove to take the potatoes in a single layer). the chicken to a warm dish with the Peel the potatoes and cut each into vegetables to rest for 15-20 mins, cover even-sized pieces. Add the potatoes to lightly with foil. Keep all cooking juices a large pan and cover with water, and from the chicken and retain for the add a good pinch of salt. As soon as gravy. the water starts boiling, lower the heat and allow to simmer until they are partly • To accompany the meal, cook any other cooked. Meanwhile, add duck fat or preferred green vegetables – Brussels vegetable oil to a roasting tin and heat sprouts, cabbage, green beans will all it to a high temperature at the top of the go well with this meal. oven. • While the chicken is resting and potatoes • Drain the potatoes in a colander. Shake continue to roast, make the gravy. the colander back and forth a few Add the chicken cooking juices to a times to fluff up the outsides. Carefully saucepan over a low flame and reduce put the potatoes into the hot fat – they down with stock to intensify the flavours. will sizzle as they go in – then turn and If you wish to thicken the gravy, add a roll them around so they are coated all small amount of flour, stirring all the time, over. Spread them in a single layer and until you have a slightly thickened sauce return the hot tray to the oven. Roast or add a knob of butter. Leave to simmer the potatoes for 35-40 mins, turning and season to taste. occasionally until they are golden and • When potatoes and stuffing are crisp. The colouring will be uneven, which cooked, carve the chicken into portions is what you want. Scatter with salt. and serve on warm plates with the • To prepare the bread stuffing – finely vegetables, stuffing and gravy. 57 TRADITIONAL FISH & CHIPS – “FISH SUPPER”

INGREDIENTS (PER PERSON) • 150-200 g of fresh Cod fillet or Haddock fillet • 55g of self raising flour • Salt and black pepper • 80 ml cold light ale beer/lager or sparkling water • 2-3 large “floury” potatoes Fish & Chips is a British favourite dish made with deep fried fresh fish and hand cut chipped potatoes. It’s a popular pub and “take-away” dish, but is also cooked at home.

PREPARATION kitchen roll. • Preheat the oven to 150C/Gas 2 and heat • Increase the heat in the fryer to 180C. the oil to 120C in a deep frying pan/fryer. • Season the fish and dust with flour. Coat • Peel the potatoes and cut into c. 1cm the fish with the batter and place in the wide slices on the longest side of the fryer and cook for about 10 minutes until potato. Wash well in cold water, drain and golden brown and crispy. Remove from pat dry with a clean towel. the fryer, drain and place on a tray in the oven to keep warm. • To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in • Now return the chips to the fryer and cook the cold beer or sparkling water to make for a further 2-3 minutes or until golden a thick batter, adding a little extra liquid if brown and crispy. Shake off any excess fat it seems too thick. It should coat the back and season with salt before serving with of a spoon. Leave to rest until you are the crispy fish. ready to cook the fish. • Serve with salt and malt vinegar and eat • Put the potatoes into the fryer and allow while the food is hot. them to cook gently for about 10 minutes, • Fish and Chips are often served with until they are soft but still pale. Lift out “mushy peas” made from slow cooked of the pan and leave to cool slightly on marrow fat peas. 58 CULLEN SKINK – Scottish Fisherman’s soup traditionally made with Finnan Haddy

INGREDIENTS (2-4 people) PREPARATION • 25g butter • Melt the butter in a saucepan over medium heat and add the onion. Fry gently for about 5 minutes • 250 g smoked haddock but do not allow onions to brown. • 1 medium onion • Prepare the potatoes and cut into cubes and • 2 medium potatoes bring to the boil in a pot and then simmer for 10-15 (peeled and cubed) minutes. • 300ml water • Place the haddock in another pot, cover with milk • 250g milk and poach gently for about five minutes until just • 50 g chopped parsley or tender. Remove from the milk and when cool, chives flake gently into large pieces removing the skin • Salt and pepper to and bones. season • Add the milk and flaked fish to the saucepan containing potatoes and other ingredients and cook for a further 5 minutes. Season with salt and pepper and sprinkle with chopped parsley.

Serve with fresh bread and butter. Yum!

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INGREDIENTS • 1 punnet strawberries • a dash of sugar • a dash of port • meringues, broken up • cream, softly whipped Merinque • 4 large organic egg whites, at room temperature • 115g caster sugar • 115g icing sugar

PREPARATION When ready, the mixture should be thick and glossy. • Mash the strawberries with a little sugar and port, and fold in broken meringues • Sift one third of the 115g icing sugar and softly whipped cream. over the mixture, then gently fold it in with a big metal spoon. Sift and fold • Preheat the oven to fan 100C/ in the remaining icing sugar a third at conventional 110C. Line 2 baking sheets a time. The mixture should now look with parchment paper (meringue can smooth. stick on greaseproof paper and foil). • Scoop up a heaped dessertspoonful of • Tip the 4 large egg whites into a large the mixture. Using another dessertspoon, clean mixing bowl (not plastic). Beat ease it on to the baking sheet to make them on medium speed with an electric an oval shape. Or just drop them in hand whisk until the mixture stands up in rough rounds, if you prefer. Bake for 1 stiff peaks when the blades are lifted. ½ -1 ¾ hours in a fan oven, 1 ¼ hours in • Now turn the speed up and start to add a conventional or gas oven, until the 115g caster sugar, a dessert spoonful meringues sound crisp when tapped at a time. Continue beating for 3-4 underneath and are a pale colour. seconds between each addition. Add Leave to cool on the trays or a cooling the sugar slowly, but don’t over-beat. rack. 60

INGREDIENTS • 25g butter, plus extra for greasing 8 slices bread • 50g sultanas • 2 tsp cinnamon powder • 350ml oz whole milk • 50ml oz double cream • 2 free-range eggs • 25g granulated sugar • nutmeg, grated, to taste

PREPARATION • Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk • Grease a 1 litre pie dish with butter. until pale. • Cut the crusts off the bread. Spread each • Add the warm milk and cream mixture slice with on one side with butter, then and stir well, then strain the custard into a cut into triangles. bowl. • Arrange a layer of bread, buttered- • Pour the custard over the prepared side up, in the bottom of the dish, then bread layers and sprinkle with nutmeg add a layer of sultanas. Sprinkle with a and the remaining sugar and leave to little cinnamon, then repeat the layers stand for 30 minutes. of bread and sultanas, sprinkling with cinnamon, until you have used up all of • Preheat the oven to 180C/355F/Gas 4. the bread. Finish with a layer of bread, • Place the dish into the oven and bake for then set aside. 30-40 minutes, or until the custard has set • Gently warm the milk and cream in a and the top is golden-brown. pan over a low heat to scalding point. Don’t let it boil.

61 CONTACT PERSONS OF THE PROJECT

BELGIUM POLAND School: Vti Brugge School: Centrum Kształcenia Ustawicznego Website: www.vtibrugge.be w Białymstoku Contact person: David Goemyne Website: www.ckubialystok.pl Email: [email protected] Contact person: Bozena Barbara Krasnodebska Email: [email protected] SPAIN School: Centro de la mujer. UNITED KINGDOM Ayuntamiento de Huércal-Overa, Almeria School: Merseyside Refugee Support Network Website: www.huercal-overa.es Website: www.merseysidenetworkforchange.org Contact person: Contact person: Seana Roberts Maria Pilar Gazquez Artero Email: [email protected] Email: [email protected]

PORTUGAL School: Centro Novas Oportunidades da Escola Secundária de Rocha Peixoto Website: www.esrpeixoto.edu.pt Contact person: Luis Fabião Email: [email protected]

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