Citizens Cafe Recipe Book

ACKNOWLEDGMENTS This recipe book and the CAFE project is funded by: The Grundtvig Partnership Grundtvig is part of the European Commission's Lifelong Learning Programme. The Grundtvig programme focuses on the teaching and study needs of learners involved in adult education and non-vocational education. Grundtvig focuses on learning for living and enjoyment; the kinds oflearning that often go unrecognised.

National Agencies for the Grundtvig programme: Austria: Nationalagentur Lebenslanges Lernen, National Agency for Lifelong Learning, Ebendorferstraße 7, 1010 Wien Bulgaria: HUMAN RESOURCE DEVELOPMENT CENTRE, 15 Graf Ignatiev Str, fl. 3 1000 Sofia Italy: Agenzia Nazionale LLP - Programmi settoriali Comenius, Erasmus, Grundtvig e Visite di Studio - AS Agenzia Scuola, Via Magliabechi 1, I - 50122 FIRENZE Lithuania: Education Exchanges Support Foundation, Gelezinio Vilko str.12, LT01112 Vilnius Spain: OAPEE Paseo del Prado, 28 1ª planta 28014 Madrid UK: Ecorys, Vincent House, Quay Place, 92-93 Edward Street, Birmingham B1 2RA For futher information contact: Associazione N.E.T via Alfieri 9 35020, Roncaglia - Padova (ITALY) T: 00390498961994 E: info@associazionenet.it Or Sense City / Kitchen, 122 Fazeley Street, Birmingham B5 5RS UK T: 0044 121 643 4999 E: jayne@kitchenschool.co.uk

ISBN 978-0-9573070-1-8 © Kitchen (Harborne) CIC Edited by Jayne Bradley Designed by Sarah Taylor Silverwood

The Citizens Cafe Recipe Book

Contents Introduction 1. Appetisers 2. Starters 3. Pasta, Rice and Soup 4. Mains 5. Desserts 6. Digestif Tips About Us

Introduction What is Citizens Cafe?

C.A.F.E is a partnership of six European organisations who have come together under the Grundtvig Lifelong Learning Partnership.

Our aim has been to bring together women from across Europe and enable them to develop and improve their skills in the field of food and cooking, for the work place and for their communities.

The project objective was to encourage a more active citizenship through the development of food skills. The programme aimed to show examples of how others have transformed their food skills into businesses, and how community food can make sustainable communities and improve our health and well being.

The programme included examples across the EU of active citizenship, from developing food buisnesses to saving rural villages, to urban food growing to supporting the health of their communities.

What CAFE did

Beginning in October 2010 each organisation from the six countries, invited women and colleagues to take part in the programme by visiting each participating partner in their own city. We met as a

group three times a year and in between these times, we shared a website and newsletters.

Over the two years, we held meetings where we visited food businesses, met local chefs, sampled local food culture and took part in cooking workshops. The meetings lasted three days and were the most important aspect of the project - meeting and sharing ideas and examples.

On each visit there was an average of 10-12 participants. Each visit had a theme. Italy focussed upon ethical and vegetarian eating.

Bulgaria upon research of best practices. Spain focussed upon economic development. The UK specialised in urban food growing and Austria and Lithuania on citizenship and education.

The legacy of the project was a collection of ‘best-practices’ from each country of women who have made an impact on their community through food, or created a successful food business. Our second legacy is this recipe book, a shared diary in the form of recipes of our partnership and a ‘recipe’ for a successful food business.

The information on the partners can be found at the end of the recipe book in ‘About Us’.

About the Citizens CAFE Recipe Book

This recipe book follows the rule of six – we have six of everything,

reflecting the six partners in the project. Six countries have each given six recipes, one recipe for each of the six courses of a meal, finished offwith 6 tips for a successful food project.

In addition, each partner has offered one example of a food business from each country – so we have 6 best practice examples, each fitting the menu. In total 36 recipes and six best practices ‘stories’.

Citizen’s Cafe theme – Ethical and Sustainable Food.

You will see that all of the recipes are vegetarian. This is because we felt it was essential to demonstrate throughout the project, the viablilty of ethical and sustainable food systems across all cultural differences. Also that sustainable diets meant considering the health and welfare of all living things, not just the people and the planet that supports us.

How to read the recipes

As you will see the recipes reflect the cultural diversity of the participants.

All recipes are for 4 people unless otherwise stated.

Each recipes were tested by the partners, but we advise you to use your own taste, judgement and local food alternatives where you think you should.

We hope you enjoy the recipes as much as we have.

1.Appetisers AN APPETITE FOR SOMETHING DIFFERENT AROMATICA - ORGANIC AND VEGETARIAN RESTAURANT Aromatica is an organic vegetarian restaurant, which opened in a quite depressed area of Italy

by Francesca. She was tired of working in insurance so she decided to invest all she had to make her dream come true; to start a proper vegetarian restaurant. Aromatica wanted to invest in the future.

She has been a vegetarian for many years. She loves animals and nature and thinks that intensive breeding, and the complete indifference towards animals is wrong. Her idea was to have an avant-garde restaurant in the this depressed area, to help to increase people to come to this area.

The philosophy at the base of the restaurant, “Aromatica”, is a respect for Nature. Aromatica prefers seasonal, organic and local products choosing vegetables, fruits, cereals and legumes respecting the biodiversity ofthe vegetarian world.

Milk, eggs and cheese, products of animal origins, come from organic and monitored farms who, not only guarantee the quality of the product, but also the respect and welfare of animals. In this way Aromatica helps people to protect animals health, giving them the right way to live with respect.

The main objectives ofthe Restaurant are: 1. To make use oforganic, seasonal and local products 2. To disseminate a the vegetarian diet as a new and healthy way ofeating: 3. To respect life in any form.

Francesca is the sole proprieter. Her staff are composed of 4 women who follow her ideals.

She didn’t want it to be a restaurant only for vegetarians but open to any type of people who want to try try a new way ofeating. Finally her customers fall into two categories: o vegetarian/vegan coming above all at night. They know the main ingredients we use such as seitan and tofu very well; o non-vegetarian people who stand open-mouthed when they discover that besides meat there is something more.

The Aromatica restaurant was and still is, innovative in its way of thinking. It is not strictly a restaurant but more a workshop. It considers customers as “students”. Francesca tries to “educate” and teach them not only a new and healthy way to eat but also an ethical way to enjoy a meal with friends. http://www.aromaticaristorante.com/

AUSTRIA

Pumpkin Spread Ingredients: 250 g curd cheese 1 dessertspoon sour cream salt, pepper marjoram, garlic 5 dessertspoon toasted pumpkins seeds which have been blended or ground in pestle and mortar 5 dessertspoons ofpumkin-seed-oil Preparation: Mix all ingredients together in a bowl. Best served with brown bread!

BULGARIA

Chickpeas with Vegetables Ingredients: 150 g dried chickpeas 4 medium-sized carrots 2 green peppers (and/or red peppers) 4 medium-sized onions Olive oil Black pepper 2 pinches ground cumin 2-3 pinches dried mint Juice from halflemon, freshly squeezed 1.5 cups offresh dill 2 small cloves garlic Preparation: 1.Soak the chickpeas in a bowl ofwater overnight.

2. Drain and rinse well the next day; then boil the chickpeas in salted water for 10-15 min.

3. Drain and boil again in salted water.

4. Cut the vegetables into small pieces (you can use a blender) and steam in a little bit ofolive oil and water.

5. Once the vegetables are tender, add the drained chickpeas and spices, together with the minced garlic and the lemon juice.

6. Leave the mix to a light boil for additional 10 min.

7. Serve with slices oftoast.

ITALY

Vegetable CruditĂŠs with Dijon Mustard & Bergader Cheese Vinaigrette Ingredients: 2 carrots 1 celery 10 cherry tomatoes 1 cauliflower 1 yellow and 1 red pepper 2 zucchini Dijon mustard sauce (or simple mustard) Gorgonzola Bergader cheese Oil Vinegar

Preparation: 1. Cut the vegetables into the shape you prefer (leave the carrots and cauliflower in water with lemon juice before cutting them so that they don’t become black).

2. In a mixing bowl, dissolve salt and pepper with vinegar (use the same quantity you would use to dress your salad). Add Dijon mustard sauce (to your liking) and whisk until it thickens. Use the same method is for the Bergader cheese vinaigrette, replacing the mustard with Bergader cheese (melted in a bainmarie).

3. Place two small cups with the sauces on the table and on different dishes the vegetables arranged as you prefer but they have to be dry.

LITHUANIA

Mushroom Spread Ingredients: 400 g mushrooms finely chopped 1 onion finely chopped 2 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon vinegar Pepper, salt Finely chopped spring onions to serve Preparation: 1. Stew mushrooms in their juices, then fry the sliced onion in some oil and add it to the mushrooms. Add vinegar or lemon juice to the mixture and add a pinch ofsalt and pepper.

2.Serve on slices oftoast, sprinkled with spring onions.

SPAIN

Vegetable Toasts Ingredients: 50 g ofonion 50 g ofgreen pepper 50 g ofcarrot 50 g ofcourgette 8 black olives 8 slices oftoasted bread Preparation: 1. Cut all the vegetables into thin strips.

2. Add a little oil to a frying pan and fry the vegetables over a medium heat for about 3-4 minutes.

3. Drizzle a little oil onto each slice of toast, then place the vegetables on top and decorate with an olive.

UK

Medlar Gin and Tonic

Ingredients: 1 part gin 1 part medlar syrup 2 parts tonic

Preparation: 1. Mix together medlar syrup and gin well. Pour over ice. Top up with tonic.

2. Retire to comfy chair and sip in anticipation ofdelicious meal ahead.

Medlar Syrup

Ingredients: 2kg (fully ripe) medlars (or quince can be used) Water Granulated sugar Preparation: 1. Carefully wash the medlars then add to a preserving pan. Cover with cold water and bring to the boil. Simmer for approximately 15mins, until the fruit begins to go ‘mushy’. Strain overnight in a jelly bag or scalded muslin.

2. The next day, measure the strained liquid and add the sugar at a ratio of3:1.

So for 300mls offluid add 100g ofsugar etc. Return the liquid to the preserving pan with the sugar, heating gently and stirring until the sugar has dissolved. Boil for 2-3mins then pour into sterilised bottles and seal.

3. Use on ice creams, waffles, pancakes; on porridge, rice pudding, whipped cream; in fruit puddings, coffees and especially gin & tonics! © Wildside Preserves

2. Starters IRUTE BAGDONIENE BAKERY “GARDUMĖLIS“ – FOR HEALTHY LIFESTYLE SUPPORTERS The only bakery in Neringa “Gardumėlis” located in the center of Nida has been successfully working now for seven years.

In 2003 Irute Bagdoniene decided to establish her own bakery, because preparation of food was her hobby. She successfully applied for project funding from the European Union PHARE programme. Despite being a popular resport, there were no bakeries in Nida at the time she applied. It was a big challenge for Irute Bagdoniene to run business because there are low seasons in late autumn, winter and early spring and she didn‘t have any experience of running a business.

However, she succeeded. She states, “For those seven years we have tried a lot of recipes which form the variety of “Gardumėlis” products and the different directions of our work. While we are oriented towards traditional old Lithuanian baked foods, we adhere to principles of healthy cooking – without artificial flavourings, coloring agents, preserving agents to extend the product‘s shelf life.

All our baked products are made from organic flour, fresh eggs, using high quality natural Lithuanian sour cream instead of vegetable cream with thickeners and butter instead of margarine. Even people who for some health reason may not use flour, fats or eggs will find delicacies to try in our bakery“.

Today Gardumėlis is one the most popular eating place in Nida not only for local people, but also for tourists from abroad. The bakery has its own cafe open all year round where one can not only taste all the products but have a cup of coffee or tea, or have a snack.

In winter time 7 people work in bakery on full-time basis, in summer time – 15.

In low season Irute likes to catch up on receips and research prepare new dishes in that time, because during whole summer she is extremely busy. Bakery "Gardumėlis“ is an example of a successful woman‘s business which is combined with a hobby and everyday lifestyle. The bakery‘s owner Irutė Bagdonienė does not only offer the bakery‘s clients healthy and high quality food, but also get her family used to healthy and natural food.

Irutė Bagdonienė is also an active member of the health club "Esuva“, she participates in variuos seminars and events on healthy lifestyle and food. www.kepykla-gardumelis.lt

AUSTRIA

Tagliatelli with Pumpkin Seed Pesto Ingredients: 400 g Tagliatelli pasta 250ml pumkin seed oil Garlic Salt Marjoram Pepper Juice from halfa lemon 4 dessertspoons ofparmesan

Preparation: 1. Blend in a food processor the pumkinseed-oil with all other ingredients.

2. Boil the pasta for 8-10 mins in salted water.

Drain the pasta, reserve a little of the fluid.

Mix the blended pumpkin seed pesto and a little water if necessary to help blend the pesto.

BULGARIA

Baby Green LeafSalad with Fusilli & Grilled Eggplant

Ingredients: 250 g pasta (fusilli) 400g baby green leaves salad 2 handfuls ofcherry tomatoes, cut in half 4 pieces ofgrilled eggplant Parmigiano Reggiano, cut in thin slices (to taste) Salt and pepper-mix (white, black, green, red) Dressing ingredients: Freshly squeezed juice from one halfofthe orange 1 tablespoon coarse-grain mustard 1 teaspoon salt 5 tablespoons extra virgin olive oil Preparation: 1. Grill the eggplant slices in a medium-hot grill pan for 5 mins on each side.

2. Boil the pasta in water with added salt and olive oil according to package directions. Drain and rinse thoroughly with cold water. Transfer to a large serving bowl (ideally transparent).

3. Prepare the dressing by mixing all ingredients and pour over pasta. Put on top the grilled pieces of eggplant, green salad mix and sliced cherry tomatoes.

Stir just before serving and sprinkle with parmesan flakes.

ITALY

Avocado & Zucchini Carpaccio Ingredients: 2 Zucchini (courgette) Avocado (according to the size, one avocado per 2-3 people) 2 tablespoons ofpitted black olives 1 tablespoon ofpickled capers Lemon juice Olive oil Salt and pepper Preparation: 1. Wash the zucchini and cut the tips, then cut them as thin as possible (the ideal would be with a cutter) length wise, put them in the serving dish and spray them with lemon juice.

2. Wash the avocados (it’s better to buy them raw because if they are too ripe, you cannot cut them easily), cut them in halves and remove the stem. Peel them and cut them very thin, put the slices together with the zucchini and spray them with lemon juice too.

3. In a mixer, put the drained black olives, the capers drained and washed, salt, pepper and mix everything adding some olive oil. Add the sauce obtained over the carpaccio and serve it at room temperature.

LITHUANIA

Beets with Fava Beans Ingredients: 2 cooked, pickled beets, cubed 1/2 l (2 cups) cooked fava beans 3 onions, sliced 1/4 teaspoon pepper 3 bay leaves 3 tablespoons vegetable oil 1 tablespoon caraway seed Salt to taste

Preparation: 1. Peel cooked favas, cut into halves.

2. Fry onion slices in hot oil with pepper, salt, and bay leaves.

3. Mix beets, favas and onions, sprinkle with caraway seed.

SPAIN

Gazpacho Ingredients: 1 kg oftomatoes 1/2 small onion (60 g) 1 small green pepper 1 cucumber (small) 1 small cup ofolive oil 2 dessert spoons ofvinegar 200 grams ofday old bread, soaked in water Salt Garlic

Preparation: 1. Blend the tomatoes, onion, pepper, cucumber, vinegar, garlic, oil (without oil the mixture will not bind) and the bread in a food processor or blender. It must be smooth and liquid. Water can be added it a lighter gazpacho is desired.

2. It is important that the gazpacho is served very cold, so it should be kept in the fridge for plenty of time before serving, although ice cubes may be added before serving to chill it more.

UK

Onion Pakoras &Tomato Ketchup Chutney

Ingredients:

Pakoras:

250g Chickpea Flour or Gram Flour) 1 tablespoon crushed red pepper 4 tablespoons oftomato ketchup ¾ teaspoon salt (Heinz is best) ½ teaspoon baking powder 1 tablespoon water chilli pepper, sliced ½ tablespoon lima pickle chopped finely 1½ green cup coriander, chopped ½ teaspoon sugar 1 onion, sliced longways into 1/8-inch ½ teaspoon salt halfmoons (ifyou prefer it cooler, use yoghurt 1 cup luke-warm water instead oftomato ketchup) Sunflower oil (or any neutral oil like vegetable, safflower, canola, etc.), for deep frying Preparation: Ketchup Chutney:

1. For the chutney, mix all ofthe chutney ingredients together in a bowl.

2. For the pakoras, heat the oil to 360-375ºF. In a large bowl, mix together the chick pea flour, red chili flakes, salt, baking powder, sliced chilli pepper and coriander. Slowly add in the water, while mixing with a wooden spoon or your hands. Vigorously mix for a couple of seconds. The batter should be thick, almost like heavy (double) cream and there should be air bubbles throughout.

Add sliced onion.

3. Once the oil is heated, carefully place in heaping tablespoonfuls ofbatter into the hot oil. Try not to overcrowd the oil because it will result in greasy pakoras.

Fry until the pakoras are a pecan-brown. Drain on a cooling rack placed over a cookie sheet. Repeat with the remainder ofthe batter.

This recipe is gluten free and vegan.

© Kitchen

3. Pasta, Rice and Soup A CULTURAL SOUP Intercultural exCHANGE - Cooking without bounds Endah Tri Lusianti Ebner is an Indonesian woman, who now is married and lives in Austria. When she lived in Indonesia she worked at a tourist officer and had a safe job. When she came to Austria she found it hard to get a job. She was unemployed, and to overcome her unemployment, she had to visit a lot of courses learn about Austrian culture.

Inspired by her experiences, she decided to start a nonprofit organization called Rumahku. Its aim is to promote the Austro-Indonesian cultural exchange. In December 2011 she was invited as a speaker for the "women’s breakfast" event, which is organized monthly by a nonprofit organization for women, called “Freiraum”. Together with her Indonesian colleagues, she came to the women's breakfast to discuss their homeland, culture and cuisine.

Eva Surma is one of the co-founders of “Freiraum”, the Women's Association. which is also a member of the Austrian Women's Network. This non-profit organization aims to help young women wo are struggling in Austria. Is is anonymous and free of charge. The goal is to help these young women to realize their full potential in life.

The monthly women's breakfast network is one of the many events they organise and it is an opportunity for women of diverse backgrounds to meet one another and share networks and their experiences.

Eva Surma states, ‘these common experiences and disadvantages, which we as women suffer in our society are also what connects us.”

Carina Klement of Retzhof states, ‘The breakfast sessions bring us together, we forget our work and problems and enjoy the community of sharing our life stories.” http://www.rumahku.at/en/verein.html

AUSTRIA

Pan-fried rice from Indonesia Ingredients: 2 eggs beaten – seasoned with salt & pepper 1 teaspoon soya sauce 3 green onions 1 young onion 2 cloves ofgarlic 1 chili-shell 350 g rice (long grain rice) boiled and then cooled salt, pepper Preparation: Heat 1 tablespoon ofoil into the pan, pour the eggs with salt and pepper into the pan and cook the eggs like an omlette.

Remove the cooked agee and slice into thin strips.

Finely chop the garlic and onions. Cut the chili-shell into a half, core it, wash it and cut it into strips. Heat the oil in the wok and put the onions, garlic and chili-shell inside. Fry while stirring constantly, until the onion is golden brown.

Stir the boiled rice and fry for other 3 minutes. Add the soya sauce, then at the end put the egg-strips inside and season again according to taste.

BULGARIA

Tarator Soup Ingredients: 800g plain yoghurt 250g cucumber 50g dill 30g minced walnuts 40 ml olive oil 2-3 cloves minced garlic Salt, to taste Preparation: 1. Cut the cucumber and the garlic into very small pieces.

2. Add 1 water glass of cold water to the yoghurt and shake the mix until liquid. Add more water ifnecessary.

3. Mix the yoghurt with the cucumber and minced garlic in a large bowl.

4. Add olive oil and salt to taste.

5. Sprinkle with fresh dill.

This type of cold soup is usually prepared in the summer – a few ice cubes will add to its freshness.

Orzotto

ITALY

Ingredients: 200g barley 2 sticks ofcelery 4 carrots 1 onion 1 litre ofsoy or rice milk Rosemary and sage (just enough) 2 vegetarian sausages Preparation: 1. Peel and finely chop onion, celery and carrots.

2. In a pan brown the onion with olive oil, add the carrots and celery until they soften. Pour the barley, just brown it and add halfa litre ofsoya/rice milk. Cook it as risotto adding milk when it is necessary.

3. Add the vegetarian sausages cut into rounds. Cook for about 20-25 minutes.

4. Once cooked, add salt and pepper if it is necessary and add as much milk as you prefer to have the desired stiffness. Serve it hot with toasted bread.

LITHUANIA

Thick Pumpkin Soup Ingredients: 800g pumpkin 1tablespoon olive oil 1.5l vegetable broth 1 bay leaf salt, pepper Cream, for serving Preparation: 1. Peel pumpkin and chop it into cubes. Chop the onion and gently brown with oil in a pan. Add the pumpkin and cook until tender, about 3 minutes.

2. Add the vegetable broth, bay leaf and bring to the boil. Boil for 20 minutes until the pumpkin softens, then take the bay leaf out and mir everything up using a blender.

3. Pour the soup into a pot, heat it up, sprinkle some salt and pepper. Serve it with sour-cream.

Vegetarian Paella

SPAIN

Ingredients: 2 cups ofrice Saffron 1 diced onion Chopped parsley 2 cloves ofgarlic Salt 100g ofcooked peas 4 cups ofwater 100g broad beans 100g ofcooked green beans 4-6 artichoke hearts 1 diced green pepper 1 small aubergine 1 tin ofcooked mushroooms 1 tin red bell peppers cut into strips 1 ladle oftomato sauce (not ketchup) Olive oil Preparation: 1. Cut the aubergine into slices and leave to drain with a little salt to remove its bitter qualities.

2. Dice the onion, garlic and green pepper and gently fry until soft in a large shallow pan. When they are browned add the diced aubergine and continue frying.

3.Continue by adding the peas, green beans, baby broad beans and mushrooms.

Cook for a few minutes over a medium heat. Add the rice and fry a little more.

Add the tomato sauce and mix well, moving and covering all the rice, using a wooden spoon. Add the water and saffron. Leave to cook over a low heat and when almost done place the artichoke hearts, pepper strips and parsley on top ofthe rice.

4. Remove from the heat, cover and allow to stand for 5 mins before serving.

UK

Butterbean & Parsnip Soup Ingredients: 1 tbsp olive oil 1 onion, chopped 2/3 garlic cloves, sliced 250g parsnips, peeled and chopped 150g floury potato, peeled and chopped 400g tin butter beans 400ml vegetable stock 1 bay leaves Squeeze oflemon 50g halffat crème fraîche 50-75ml skimmed milk Preparation: 1. In a large, heavy-based pan, heat the olive oil and stir in the onions and garlic. Cover and cook gently for about 8 minutes, until softened. Add the parsnips and potatoes and stir, then add the butter beans with their liquid, the stock, bay leaves and lemon juice. Bring to the boil, then reduce the heat and simmer for about 20 minutes, until the vegetables are tender.

2. Remove the bay leaves, add the crème fraîche, then purée with a blender.

Thin with the milk. Season and reheat before serving.

Thanks to Rosie

4. Mains MAINS - FOOD BUSINESSES - DEL MONTE DE TABUYO Marisa, Encarna, Luci, Carmen and Visi are a group of five women who live in Tabuyo del Monte, a small village in Le贸n, well-known for its rich forests containing thousands of hectares of pine trees and hills where wood, charcoal, resin and pine nuts etc. are traditionally taken. To these products we must add a new delicacy, wild mushrooms.

When four of the women lost their jobs, sewing bras at home for an underwear company, they resolved to start their own business using this natural product. It was not easy for five women to start a company in a rural setting. Finally they created a limited company dedicated to the preparation of wild mushrooms from the hills. After two dry years with little rain they began to cultivate the mushrooms themselves in a natural, organic way. They also decided to grow other products such as leeks, asparagus, pears, raspberries and rhubard to name a few.

All ofthese are used to make their own recipes and supply their restaurant, El Comedor del Monte, in which they provide a mushroom based taste menu. They do not sell the products in their natural states, but prepared dishes including raspberry jam with cocoa, leeks in a raspberry and dill sauce. This is what sets them apart.

The beginnings were difficult with chauvinist situations like when the bank asked what was the opinion of their husbands and unending bureaucratic red tape amongst others. Luckily they received a grant from the Leader programme of the European Union dedicated to rural development. Looking back they are very happy with the results.

Thanks to online sales the preserves reach many points nationally and the restaurant gives a welcome boost which gives the necessary liquidity to pay the bank loans. Their project also takes into account sustainable development, the have a composter to which they add forest matter, peelings and fruit stones leftover from their jams and other recipes. The compost is mixed with sheep droppings and used as fertiliser.

Marisa, Encarna, Luci, Carmen and Visi are proud to be able to live and work in their hometown.They have travelled to various places telling their story so that other women may see it is possible.When they are asked about the future they say that they would like to grow in response to the demand, but without losing the philosophy which helped they get to be where they are, with limited production and with ties to an area. http://www.delmontedetabuyo.com/

AUSTRIA

Polenta Slice with Fennel Ingredients: 200g polenta Âź litre water Âź litre milk Salt, pepper, basil 10g butter 4 fennel bulbs 2 spoons ofoil 1 spoon ofmixed herbs 100 ml vegetable stock 50 ml white-wine 2 spoons ofdiced tomatoes Preparation: 1. For the polenta, boil up water, milk, butter and spicery. Add polenta. Steep it for about 5 minutes. Cut it into slices and roast it in a pan.

2. Loose all woody parts of the fennel and cut it into 5mm thick pieces. Heat oil in a pan and fry the fennel pieces briefly on both sides. Once the fennel is slightly browned, pour in white wine and vegetable-boullion. Add the herbs and boil, with a lid. Add the diced tomatoes and season with salt ifnecessary.

3. Take the fennel out and put it on a plate together with the polenta slices.

Add one sprig ofthyme to garnish.

BULGARIA

Eight Vegetable Gyuvech Ingredients: 5 potatoes 1 eggplant 250 g green beans, pre-cooked 250 g peas, pre-cooked 2 zucchini 3 red peppers 3 carrots 500 g home-made tomato sauce 1.5 cups parsley, chopped 1.5 cups sunflower oil 2-3 hot peppers 1-2 cloves ofgarlic, minced Salt Black and red pepper, to taste Preparation: 1. Cut all vegetables in large pieces or wedges.

2. Sprinkle the eggplant slices with salt and let drain for one hour.

3. Steam the green beans and the eggplant slices in a little bit of sunflower oil until crisp tender.

4. Put all vegetables in a large clay pot and cover them with water. Bake in the oven at 250 degrees for about 30 min., then at 200 degrees for an hour.

5. When ready, sprinkle the dish with fresh parsley.

ITALY

Soya Stew with Curry & Rice Ingredients: 50g ofdehydrated soya balls Vegetable stock Curry powder mix (1 tablespoon or more) Soya cream as you like 1 litre soya milk 1 (yellow) apples 250g rice Preparation: 1. First of all prepare the vegetable stock with celery, carrot and onion. Boil everything and once the stock is ready (about one hour), remove the vegetables and add the chopped soya. Boil for at least 10 minutes. Take the soya away, put it in a colander and let it drain from the stock.

2. Boil some salted water in a pot.

3. In a pan brown a lot of onion then add soya and cook it until light golden.

Add the soya cream (one carton every 4 people) and some soya or rice milk.

4. Add the curry (the quantity varies according to your personal taste). Cook on a low flame for 10 minutes. Before it is cooked, add the peeled and chopped apples (one apple every 4 people).

5. Meanwhile cook the rice and drain it. Ending to cook also the soya, add salt and pepper ifnecessary and serve it with rice.

LITHUANIA

Pasta with Feta Cheese, Zucchini and Cherry Tomatoes Ingredients: 1 zucchini 100g feta cheese 8 cherry tomatoes 3 spoons ofolive oil Basil, oregano 1 clove ofgarlic, peeled Salt, black pepper 300g pasta Preparation: 1. Slice the zucchinis, crumble the feta cheese, and cut the cherry tomatoes in halves. Sprinkle with oil and spices, and mix everything up. Then add grated garlic and a pinch ofsalt and pepper. Heat the oven up to 200 degrees and roast everything for 20 minutes.

2. Boil the pasta in the salted water. Then add it to the zucchinis. Mix everything and sprinkle with olive oil and basil leaves.

Butter Beans with Wild Mushrooms

SPAIN

Ingredients: 1 dessertspoon ofpaprika 1 kg butter beans 100ml ofwhite wine 2 bay leaves 2 cloves ofgarlic 1 onion Parsley 1 dessertspoon ofCumin Salt 200ml olive oil 1/2 kg mushrooms: pleurotus ostreatus (oyster mushrooms), leucopaxillus candida 1 spoon ofdried mushrooms 1 green pepper 2 small tomatoes Preparation: 1. Cook the beans with bay leaves, onion, cumin and salt.

2. In a frying pan with oil sauté the diced onion. When done add the mushrooms, chopped green peppers, bay leaves and the pureed tomato. Sauté all together.

3. To this mix add the paprika, a splash ofwhite wine and leucopaxillus candida as a condiment (not lot is required and it may be powdered).

4. Allow all this to boil and add chopped garlic and parsley. Cook until the sauce thickens. To this add the cooked beans and leave to boil again. © El Comedordel Monte

UK

Pumpkin Soufflé

Ingredients: 400g peeled pumpkin/winter squash 100g ground Almonds White pepper 100g freshly grated Parmesan Thyme or other fresh Mediterranean (or veggie version like Pecorino) herb (the more the better) 6 eggs 200 g Mushrooms chopped finely 60g soft butter up dried mushrooms, no Salt (good quality sea or Himalayan) Ground need to re-hydrate Preparation: 1. Cut pumpkin into small dice, put in a pan with a little salt and 2-3 dessert spoons of water and herbs; cover. Cook gently until soft (5-10mins). Put into food processor or something similar. (you could also roast pumpkin/squash as a whole and then mash) . Put aside to cool. Pre-heat oven to 200 degree Celcius 2. Mix 50g almonds and half of the butter with the pumpkin puree. Mix the 6 eggs in separate bowl (the longer the better), mix half of parmesan with it and then slowly mix the pumpkin puree slowly into the egg mix (one spoonful at a time). Add salt, pepper, ground dried mushrooms and herbs to taste.

3. Grease a ovenproofdish (such as a flat cake tin), and pour the mixture into this. Cover with rest of parmesan and almonds and flakes of the rest of the butter. For a more ‘crunchy’ result, use a bigger container and fill it less high; if you prefer the soufflé to be softer in the middle, fill the baking dish higher.

Put in pre-heated oven, and cook for about 30 mins (or until no residue on a cooking needle). Serve straight away. Can be eaten with roast pots and veg, and/or bread and salad. The dish is also nice cooled down, cut in slices the next day.

Gluten Free (can be made vegan by using tofu instead ofeggs)

© Change Kitchen

5 . Desserts

Sweet Success - The Story ofa Cake Baking Company The Story of 100 Grams of Sweets starts with a dream – the dream of her founder and owner Svetlana Timeva to own a pastry shop for cakes, sweets, chocolates, pies and deserts, prepared according to her vision of fresh miniatures, combining various shapes and exquisite taste. And, most importantly, deserts prepared with respect to food and the customers. The reason behind company’s success is Svetlana’s dedication and commitment to the quality of the product. She has never stopped dreaming, which, undoubtedly, is the main reason for the company’s development for more than 11 years.

Svetlana loves to bake and make homemade bread since she was 6 years old. She enjoys the flavor of high quality products and sharing the pleasure of good food with family and friends, often gathered around the table at her home. Even though Svetlana has a degree in law, she prefers to spend time in the kitchens of famous pastry chefs and learn how to turn the pleasure ofcooking at home into a profession.

Svetlana’s dream to have a pastry shop was provoked not only by the love of baking, but also by her desire to share the pleasures of good food and prove that it is possible to make a successful business out of it. That is why the company has a cult to natural products and ingredients and every staff member has developed the skill to taste the artificial ones with the “top of his tongue”. There is no compromise with the quality of the product at the expense of selling price. The company policy is to develop a product and calculate its price after its flavor and visual characteristics have been approved. If the price is too high – it is not being produced and offered in the pastry shops until further development.

It is certainly not easy to make business with food. Clear vision on what and how to sell, as well as patience that there will always be somebody to appreciate and buy it, are key factors for success. It also requires 100 percent commitment, following of business rules and “no compromise” policy to the lead character in this story – the Product.

100 Grams of Sweets is distinguished by its diverse assortment of handmade pastries and deserts. In Svetlana’s words – “We want customers to feel as if they are our guests – to always surprise them with something new, but at the same time provide them with a permanent selection they can choose from”. The wide variety of products is not only in the different categories we offer, but also in the constant development of new products within a category – according to the season, the current holiday and culinary trends. Another defining characteristic is the atmosphere we create in the shops and the unique packaging – it is the final touch that adds special quality to the product and to the exceptional service we provide to our customers.

The recipe we offer is personally developed by Svetlana Timeva and represents her vision of what food should be – fresh, appealing, served with exquisite attention to detail – an unforgettable experience. http://100gr-sladki.com/bg/intro/

AUSTRIA

Chesnut Ice Parfait Ingredients: 1 egg 2 yolks 2cl rum 1cl brandy ½ litre single cream 50g milk-chocolate 500g chestnut-purÊe 150g sugar Preparation: 1. Stir eggs, rum, brandy and sugar over steam until fluffy.

2. Continue and beat it offthe heat until cool, then stir in chestnut-puree.

Finally fold in the whipped cream.

3. Put everything into a box-form and freeze it.

BULGARIA

Éclairs in Raspberry Purée Ingredients (for 10 cups): for the raspberry puree:

700 g frozen raspberries 120 ml water 40 g starch 150 g sugar

for the éclairs:

4 eggs 125 g butter 1 teacup flour 1 sachet baking powder 1 teacup boiling water

for the vanilla cream:

370 g milk 125 g sugar 1 egg 35 g starch 125 g cream

Preparation: 1. Place the frozen raspberries in a pot, add water and sugar. Add the starch, dissolved in a little bit of cold water. Boil for a few minutes until the mixture thickens, stirring with a wooden spoon. Remove mixture from heat and cool.

2. Put the milk, sugar and vanilla in a saucepan to prepare the vanilla crème.

Leave to boil, remove from heat and add the starch, mixed with an egg, while stirring constantly. Put the mixture back on the heat and stir until it becomes thick. Then remove and allow mixture to cool.

3. Prepare the éclairs while waiting for the crème to cool. Melt the butter in boiling water and add the flour and baking powder mixed together. Stir energetically until the mixture becomes homogenous. Remove from heat and leave to cool. Beat the egg yolks and add to the mixture one by one. Whisk egg whites until they form white snow peaks and add to the mixture. Shape the éclairs with a spoon and arrange in a baking dish covered with baking paper, leaving some distance between them. Bake in pre-heated oven at 220°. Allow to cool and put the vanilla cream in the cavity formed on the surface.

4. Place 2 éclairs with vanilla crème in cups. Cover with the raspberry puree and put another éclair with crème on top. Decorate with a piece of fresh mint and serve cooled.

ITALY

Hazelnut Biscuits with Vegella

Ingredients: for biscuits

185 g wholewhear flour 25 g corn starch 40 g hazelnuts 60 g brown sugar 75 g soya butter 1 spoon ofpotato flour diluted in a glass ofrice milk Salt Preparation:

for vegella

150g roasted and peeled hazelnuts 200g ofmalt 8 spoons ofmaize oil 3 spoons ofunsweetened cocoa powder A pinch ofvanilla essence or alternatively 1 pod extract seeds A pinch ofsalt Soya milk to your liking

for biscuits

1. Put the hazelnuts and sugar in a mixer until you have a creamy texture. Add soya butter and the potato flour diluted in rice milk. Put it in a bowl, adding sifted flour and corn starch and a pinch of salt, wrap the mixture in a film and put it in the fridge for 15 minutes.

2. Roll the dough, about 0.5 cm thick. and cut round biscuits. Transfer them to a tray with baking paper and bake at 200째 C for 15 mins (more or less, they do not have to become too brown). Allow to cool. for vegella

1. Chop the hazelnuts in a mixer, then add all the other ingredients, except the milk. Then gradually pour the milk to adjust the creaminess of your spreading cream.

2. Spread the cream on one side of a biscuit, add another one on top to make a sandwich biscuit.

LITHUANIA

Vegetarian Honey Cakes Ingredients: 400g flour 1 glass ofsugar 25g sugared lemon-peels Muscat 100g almonds 1 lemon 1 glass ofhoney cinnamon Preparation: 1. Put sugar, cinnamon, sliced lemon-peels, crushed muscats, almonds and flour into a bowl. Heat the honey a little (make sure it does not reach the boiling level) and pour it into the bowl. Mix everything carefully and leave it to cool off.

2. Roll out the paste to 1cm thickness and make various shapes of honey-cakes.

Sprinkle the tin with some flour, put all the honey-cakes on the tin and bake them in a well-heated oven for 25-30 mins.

SPAIN

Orange Bonbons Ingredients: 2 sweet mandarins 100 g cooking chocolate Preparation: 1. Separate the mandarins into wedges and place two wedges on each cocktail stick, piercing the wedge at the widest part.

2. Melt the chocolate in a bain-marie and cover the wedges with the melted chocolate.

3. Once cooled place them in the fridge to allow the chocolate to harden.

UK

Sephardic Orange Cake

This is a fat-free, delicious and moist cake which is fantastic served as a dessert: it contains no wheat flour so is suitable for a gluten-free diet (combined with gluten-free baking powder): adding chestnut flour gives it a lovely taste. Serve warm with home-made ice-cream, crème fraiche or a little yogurt.

Ingredients: 2 medium oranges 200 grams ground almonds 3 medium eggs 50 grams chestnut flour 250 grams caster sugar 5 ml (1 teaspoon) baking powder 1 lemon, zest only icing sugar to dust Preparation: Pre-heat the oven to 180 degrees C and lightly grease a 20 cm round tin (a different size is fine, just adjust the cooking time). Wash the oranges, pierce in several places and microwave on high power for 5-10 minutes until very soft.

Cool and then chop finely. Put the eggs and sugar into a bowl and whisk on high speed for about 10 minutes (they should be really thick and foamy). Fold the cooled cooked oranges, lemon zest, almonds, chestnut flour and baking powder into the egg mixture and pour into your greased tin. Cook for around 45 minutes until well coloured and slightly risen, use foil to cover if the cake is browning too quickly. Serve dusted with icing sugar. Š Nieuw Bloem

6. Digestif Afterthoughts from a CAFÉ Partner As an endorsement and legacy for the CAFÉ project, the final example of a womanled food business is one that has been established by the UK CAFE partner, Sense City.

The UK partner was an educational and project based, not for profit organisation who developed community-led food projects, working in the field of environmental sustainability and community health. In April 2013, Sense City closes and Kitchen will open.

Kitchen will be Birmingham’s School of Artisan Food and Cookery. It is a not-forprofit organisation, which will offer a diverse range of courses in cookery and hand made food production, from ethnic and European cookery courses to jam and bread making.

At the heart of the school programme will be regular master classes and demonstrations of signature recipes by renowned chefs and food artisans from Birmingham and beyond. The school will be open seven days a week, with daytime classes focusing on healthy eating clubs and basic cookery.

Improving food knowledge and skills is now nationally recognised as key to helping people make healthier choices and living longer. The time is right to open a school and actually deliver health outcomes rather than lead projects for other people.

Jayne is clear that the enterprise will bring a new dimension to Birmingham, ”The Birmingham food scene is really exciting, and we want to create opportunities for everyone to be a part of that. The name was deliberately chosen - kitchen’s are at the heart ofa home, we want the school to be the heart ofBirmingham.

The CAFÉ programme gave Jayne the confidence and the knowledge to set up her own business. She states, “seeing other women starting businesses from scratch, made me realise that it can be done. It has been amazing to see the range of project across Europe, and how far you can get on sheer passion and guts to have a go. The experience of meeting other people in harder circumstances than me, made me realise it was possible.

Sense City has been operating since 2009, working in teaching and in community work. The cookery school will be her first mainstream business. Watch this space! www.kitchenschool.co.uk

AUSTRIA

Sour Cherry Liqueur Ingredients: ½ kg sour cherry 1 liter Korn-schnapps 1 kg sugar 3 tablespoons honey Preparation: 1. Put all ingredients into a big glass with a plug.

2. Position it on a sunny place for about three months.

3.Tip: enjoy it together with the fruits!

BULGARIA

Rose Juice Ingredients: 250 g rose petals 500 g sugar Juice from 3 lemons, freshly squeezed Preparation: 1. Combine sugar and 500 g ofwater in a saucepan. Bring to a boil, stirring often, then add the washed rose petals.

2. Lower heat and simmer for additional 10 minutes until sugar is completely dissolved.

3. Cool the syrup completely and drain.

4. Mix the liquid with the lemon juice.

5. Store the syrup in well closed bottles in the fridge.

6. Serve with ice and a glass ofsparkling water. Decorate the syrup with fresh mint leaves and a piece oflemon.

ITALY

Ginger Digestif Ingredients: 1.5l ofwater 6cm offresh organic ginger root 3 teaspoons ofbrown sugar The juice ofhalforganic lemon Preparation: 1. Place in a pan the ginger peeled and roughly chopped into small pieces with the water.

2. Turn on the heat and simmer for ten minutes. Turn off and allow to cool.

Filter the mixture and add the lemon juice and sugar. Mix and store in refrigerator. The drink when fresh is even more pleasant and very refreshing.

LITHUANIA

Bread Kvass Enough for 6-7 litres

Ingredients: 1kg dried, black rye bread 7 litres boiling water 30 g (6 teaspoons) yeast 1 cup raisins 500g sugar Preparation: 1. Cover bread with boiling water and let sit for 24 hours. Strain, add yeast blended with sugar, and remaining sugar, mix well and let ferment for 1-2 days in a warm spot.

2. Strain and pour fermented liquid into glass bottles, add several raisins to each bottle and close tightly. Store in a cool place.

3. Kvass is ready to drink the next day. It will be drinkable for up to 2 months, ifkept in a cold spot.

4. Gira/Kvass has a unique flavor, contains a lot ofvitamin B and is a great drink for a hot day.

SPAIN

Blueberry Liqueur Ingredients: 450 g offresh blueberries 710 ml oforujo (white licor distilled from wine, similar to grappa) ½ cup (350 g) ofsugar Preparation: 1. Wash the blueberries and place the in a sealed container.

2. Add the orujo, seal and mix.

3. Shake well the first day and continue to shake occasionally for three or four weeks.

4. Filter the mixture and place the liquid in a bottle, add the sugar, seal and shake until disolved.

5. After three months the liquid will change colour, add more sugar ifrequired.

6. The liqueur will be ready after three months, although it is better to mature for another six months when it has acquired a deep red tone.

UK

Coffee Liqueur Ingredients: 12oz ofcaster sugar 8 fl oz ofwater 2 tablespoons ofinstant coffee powder 1 teaspoon ofvanilla extract 20 fl oz ofvodka Preparation: 1. Put white sugar, water, instant coffee, and vanilla extract in a large and bring to a boil. Simmer 5 minutes.

2. Put coffee mixture in fridge to cool. When cool, skim off scum and add vodka, stir and pour into sterilised bottles or pickling jars to store.

Š Cuffufle Chutneys

Tips

Advice from CAFÉ Partners: Austria

Look for people who have already done a sucessful food-project, so you can orientate yourself, contact professionals and look for literature.

Bulgaria

Clear vision - it requires a 100% commitment to following the business rules ofa “no compromise” policy – on the perfection ofyour product.

Italy

I advise anyone to follow their own passions and try to make them their work.

Lithuania

A positive attitude is very important when you are starting a new project: never say “I can't do that”, or “it's too difficult”. You must know everything is possible.

Spain

It is important to listen to your clients because they will give you clues to improve your business. Although you must be prepared for everything you must know it is impossible to control all situations: there are questions, attitudes and behaviour which will surprise you everyday.

UK

Just do it!

About Us

Austria

Name oflead organiser: Dr. Joachim Gruber Name oforganisation: Bildungshaus Schloss Retzhof City: Leitring What we do: Retzhof has been a further educational institute since 1948. It is located in the state of Styria and stands for quality and innovation in lifelong learning with an international, inclusive and cross-cultural orientation. We plan and organize seminars, symposiums, conferences, congresses, workshops and cultural events on topical themes, as well as stage active days and project weeks for schools.

Website: www.retzhof.at

Bulgaria

Name oflead organiser: Katina Pancheva Name of organisation: European Institute for Sustainable Development (EISD) City: Sofia What we do: EISD is established by a team of young, dynamic and motivated people with expertise in EU projects and initiatives. We are active in the field of social inclusion, gender equality, good governance, institutional development and public policy.

Website: www.eisd.bg

Lithuania

Name oflead organiser: Renata Baltrimiene Name oforganisation: ERCC City: Klaipeda What we do: Education, Research and Consultancy Centre (ERCC) is a non profit non - governmental organisation operating in the employment, internship, organising formal and informal adult education, consulting, research for public and private companies.

Website: www.ercc.lt

Italy

Name oflead organiser: Mirna Fusaro Name oforganisation: Associazione N.E.T City: Padova, Italy What we do: Associazione N.E.T.- Networking Education and Training is a not for profit association concerned with European project design, training and sustainable local development. Established in 2001, it was founded by professionals that have worked in the training and social field, both at national and European level for a number ofyears.

Website: www.associazionenet.it

Spain

Name oflead organiser: Ignacio Courel Name oforganisation: Ayuntamiento de San Andrés del Rabanedo City: San Andrés del Rabanedo (León), Spain What we do: Ayuntamiento offers vocational training and support to unemployed people through the Municipal Centre for Training and Employment Promotion - CEMFE (www.cemfe.org). It also helps entrepreneurs to start up their own businesses.

Website: www.cemfe.org

UK

Name oflead organiser: Jayne Bradley Name oforganisation: Sense City/Kitchen City: Birmingham, UK What we do: Sense City is a not for profit company developing food and regeneration projects for inner city people. We work with health, environmental and community partners on integrating food into neighbourhoods and lives. In 2013 the company will be named Kitchen(Harborne) CIC and will deliver cookery and food courses for adults and young people.

Website: www.kitchenschool.co.uk