Traditional Foods Recipe Cards Traditional Foods Recipe Cards Eurofir Traditional Foods Recipe Cards
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Traditional foods recipe cards Traditional Foods Recipe Cards EuroFIR Traditional Foods Recipe Cards These traditional foods recipe cards were produced as The partners in the traditional foods work package part of the traditional foods work package of the EuroFIR include: (European Food Information Resource) Network of N University of Vienna (UVI)/Graz University Excellence. of Technology (GUT), Austria There are many different cultures within Europe, each with N Ghent University (RUG), Belgium their own, distinct dietary habits. Traditional foods are key elements in the dietary patterns of each country, but N National Centre of Public Health Protection unfortunately, in most countries there is little information (NCPHP), Bulgaria on the nutritional composition of such foods. Therefore, N National Food Institute, Technical University there is a real need to study traditional foods to preserve of Denmark (DTU), Denmark these elements of European culture and, if possible, enrich and improve dietary habits across the whole continent. N The Federal Research Centre for Nutrition and Food (BFEL), Germany The Traditional Foods work package in EuroFIR has brought together new information on the culinary history, N Department of Hygiene and Epidemiology, Medical ingredients, preparation and nutritional composition of School, University of Athens (NKUA), Greece traditional recipes from 13 European countries (Austria, N Matis ohs (MATIS), Iceland Belgium, Bulgaria, Denmark, Germany, Greece, Iceland, Italy, Lithuania, Poland, Portugal, Spain and Turkey). N National Institute for Food and Nutrition Research These recipes are presented in this resource and it is (INRAN)/Centro per lo Studio e la Prevenzione hoped that they will provide an informative and interesting Oncologia (CSPO), Italy reference for those interested in traditional foods all over N National Nutrition Centre (NNC), Lithuania the world. N National Food and Nutrition Institute (NFNI), Poland The cards were produced by the work package leader, Dr Helena Soares Costa, National Institute of Health N National Institute of Health (INSA), Portugal (INSA), Portugal, in collaboration with Bridget Benelam at N Centre for Superior Studies on Nutrition The British Nutrition Foundation, UK. The work package and Dietetics (CESNID)/University of Granada leader would like to thank all colleagues from the EuroFIR (UGR), Spain consortium’s traditional foods work package who have provided information and helped to review the cards, with N Tubitak Marmara Research Centre (TUBITAK), Turkey special thanks to Prof. Antonia Trichopoulou, Vardis Dilis and Effie Vasilopoulou from the National and Kapodistrian University of Athens. This work was completed on behalf of the EuroFIR Consortium and funded under the EU 6th Framework Food Quality and Safety Programme. Project number (FP6-513944). Traditional Foods Recipe Cards Contents Austria Italy Vegetable Soup: Gemüsesuppe Vicentina Cod: Bacala’ alla Vicentina Cabbage Noodles: Krautfleckerl Braised Beef with Barolo Wine: Brasato al Barolo Potato Dumplings: Kartoffelknödel Pizza Napoletana Margherita: Pizza Napoletana Viennese Schnitzel: Wiener Schnitzel Margherita Apple Strudel: Apfelstrudel Tuscan Castagnaccio: Castagnaccio Toscano Ricotta Stuffed Roll: Cannoli Siciliani Belgium Shrimp Croquette: Garnaalkroket Lithuania Flemish stew: Vlaamse stoofkarbonaden Cold Fresh Beetroot Soup: Šaltibarščiai Gratin of Belgian endives with ham and cheese sauce: Cheese ‘Dziugas’: Sūris „Džiugas“ Witloof met ham en kaassaus Boiled Banger (Country-Style Sausages): Kaimiškos Meatballs: Vleesballetjes (frikadellen) Dešrelės, Waffles: Wafels Zepplins with Meat: Cepelinai Su Mėsa („Didžkukuliai“) Lithuanian Biscuits – ‘Twigs’ (Zagareliai): Žagarėliai Bulgaria Tarator (Cold soup): Студена супа “Таратор” Poland Veal ‘Priest’s’ stew: Телешко “Попска яхния” Cold Soup: Chłodnik litewski Pepper relish: Лютеница Smoked Ewe’s Milk Cheese: Oscypek Nettles with rice: Коприва с ориз Dish made of sauerkraut, meat and dried mushrooms: Pumpkin pastry: Сладкиш с тиква Bigos Pork Chop: Kotlet schabowy Denmark Tree Cake: Sękacz Hamburger Steak: Hakkebøf Fried Plaice: Stegt rødspætte Portugal Apple Charlotte: Æblekage Green Kale Soup: Caldo Verde Codfish with Chickpeas: Bacalhau com grão Germany Goat kid roasted in a wood fired oven: Cabrito assado Pumpernickel Bread: Pumpernickel Brot no forno Swabian Ravioli: Schwäbische Maultaschen Portuguese boiled dinner: Cozido à portuguesa Black Forest smoked ham: Schwarzwälder Schinken Egg Sweet from Murça: Toucinho de céu de Murça Thuringian Sausages: Thüringer Rostbratwurst Dresden fruit loaf: Dresdner Stollen Spain Hot vegetable sauce: Mojo picón Greece Galician Octopus: Pulpo a la Gallega “a feira” Greek Traditional Chickpea Soup: Ελληνικά Roasted Pepper & Aubergine Salad: Escalivada: Παραδοσιακά Ρεβίθια Σούπα Ensalada de Pimientos y Berenjenas Asadas Greek Traditional Rabbit Stew: Ελληνικό Παραδοσιακό Cardoon in Almond Sauce: Cardos en Salsa de Κουνέλι Στιφάδο Almendras Greek Traditional Leek Sausages: Ελληνικά Almond cake: Soplillos Παραδοσιακά Λουκάνικα με πράσο Greek Traditional Must-jelly: Ελληνική Παραδοσιακή Turkey Μουσταλευριά Tarhana Soup: Tarhana UŒak Pastirma: Pastırma (Kayseri) Iceland Kebab with yoghurt: Kebap, yoœurtlu Cured Shark: Kæstur hákarl Hamsi Anchovy: Hamsi Buœulama Stockfish, haddock: Harðfiskur, hert ýsa Baklava: Baklava Gaziantep Smoked Lamb: Hangikjöt Pickled Blood Sausage: Súrsaður blóðmör Skyr: Skyr This work was completed on behalf of the EuroFIR Consortium and funded under the EU 6th Framework Food Quality and Safety Programme. Project number (FP6-513944). © EuroFIR Project Management Office/British Nutrition Foundation 2009. No part of this publication may be reproduced without prior written permission from the EuroFIR Project Management Office, Institute of Food Research, Norwich Research Park, Norwich, Norfolk, NR4 7UA, UK. Traditional foods recipe cards Austria Vegetable Soup (Gemüsesuppe) Provides 4 servings. Preparation time is 40 minutes. Ingredients This traditional Austrian Vegetable soup is not only 1.5L Water savoury and healthy but also relatively cheap and easy to 200g Cauliflower prepare. In contrast to other classical vegetable soups like 100g Brussels sprouts minestrone from Italy, Austrian vegetable soup contains 70g Carrots flour and is therefore filling and warming in winter. The 30g Celery ingredients are very varied depending on the recipe. 90g Leek Typically they are a combination of root vegetables like 100g Green beans carrots and celery, cabbage types like cauliflower and 1.8g Salt Brussels sprouts, pulses like peas as well as onion 20g Yellow carrot and leek. 2 Vegetable stock cubes 3g Chopped parsley 30g Butter 30g Flour Nutritional information per 100g of edible portion Preparation Energy (kcal / kJ) 400 / 1697 Clean and peel the vegetables. Chop the cauliflower, Protein (g) (N x 6.25) 1.4 Brussels sprouts, cube the green beans, carrots and Total Fat (g) 1.3 celery and slice the leeks. Add the water to a pot and bring of which saturated fatty acids (g) 0.8 to the boil. Add the salt, the stock and the vegetables which take longest to cook. Then add all the remaining Carbohydrates (g) 95.6 vegetables including the chopped parsley. Cook for about of which sugars (g) 2.4 30 minutes then remove the vegetables from the pot but Dietary fibre (g) 1.75 leave the soup. Heat the butter in a separate pan, then add the flour and heat the roux until it is light brown. Add Sodium (mg) 99.8 the vegetables and the roux to the soup and cook for a Values obtained from laboratory analyses further 5 minutes. For more information on Austrian traditional foods contact the University of Vienna www.univie.ac.at or the Graz institute of technology www.ilct.tugraz.at This work was completed on behalf of the EuroFIR Consortium and funded under the EU 6th Framework Food Quality and Safety Programme. Project number (FP6-513944). Rezeptkarten für traditionelle Gerichte Österreich Gemüsesuppe Mengenangaben sind gegeben für 4 Portionen. Zutaten Zubereitungsdauer beträgt 30 Minuten. 1.5L Wasser Die traditionelle österreichische Gemüsesuppe ist nicht 200g Karfiolröschen nur schmackhaft und gesund, sondern auch noch 100g Kohlsprossen recht günstig und einfach in der Zubereitung. Da sie im 70g Karotten Gegensatz zu klassischen Gemüsesuppen aus anderen 80g Sellerie Ländern wie z. B. der Minestrone aus Italien mit Mehl 80g Lauch gebunden wird, ist sie sehr sättigend und dient vor allem 20g gelbe Rüben in den Wintermonaten als Wärmespender von innen. Die 100g Zuckererbsen Zutaten sind je nach Rezept unterschiedlich, typisch ist 1.8g Salz eine vielfältige Zusammenstellung von Wurzelgemüsen 11.67g Suppenwürze wie Karotten und Sellerie, Kohlarten wie Karfiol und Petersilie gehackt Kohlsprossen, Hülsenfrüchte wie Erbsen sowie Zwiebeln 30g Butter und Lauch. 30g Mehl Zubereitung Nährwertangaben pro 100g verzehrbarer Menge Das Gemüse reinigen und nach Bedarf schälen. Energie (kcal / kJ) 400 / 1697 Kohlsprossen und Karfiolröschen teilen, Zuckererbsen, Karotten, Kartoffel und Sellerie in Würfel schneiden, Lauch Protein (g) (N x 6.25) 1.4 in Streifen schneiden, Wasser salzen und Suppenwürze Gesamtfett (g) 1.3 hinzugeben. Sobald das Wasser kocht, die Gemüsearten davon gesättigte Fettsäuren (g) 0.8 je nachdem, ob sie kürzer oder längere Zeit zum Kohlenhydrate (g) 95.6 Weichwerden benötigen, zugeben und kochen lassen. davon Zucker (g) 2.4 Fett erhitzen, Mehl beigeben und anschwitzen. Die Gemüsesuppe abseihen, damit die Einmach aufgießen, Ballaststoffe