COOK BOOK
COOK BOOK Project Comenius These cook book was made with cooperation of 8 european countries and contains informations about every country. There are a few recipes, that uses e-spuma, from each country.
CONTENT THE CZECH REPUBLIC Salmon mousse Steak with creamy pepper Steak with grounded pepper Espuma Czech Doughnouts
GERMANY Basilukum Espuma Potato Espuma Beetroot Espuma Chocolate Espuma
ESTONIA Carrot Cream Soup Parsley Espuma Horseradish Espuma Sabayon Espuma
10 12 14 16 20 22 24 26
30 32 34 36
SLOVAKIA Ham with horseradish Espuma
Roast trout with herbal butter Chicken Schnitzel Espuma Cream puffs
40 42 44 46
NORWAY Smoked salmon Espuma
Halibut with hollandaise Espuma Meat dish with Cowberry Espuma Chocolate mousse
HUNGARY Red paprika filled Catfish paprika Fried chicken John doe cream cake
ITALY Espuma al parmiggiano Risoto with porcini foam Cups of mozzarella Panettone mousse
50 52 54 56 60 62 64 66
70 72 74 76
PORTUGAL Black blood sausage Codfish to ZĂŠ do Pipo Iberian Pork Berries cake with eggs foam
80 82 84 86
INTRODUCTION This project with the title Espuma has the aim of designing and producing a medium-scale Espuma maker and dispenser. Espuma is a culinary foam invented by one of the best cooks in the world, Ferran Adrià. The Espuma dispenser which is normally used in professional kitchens is a small-scale device equipped with gas cartridges. Bigger models are not available on the market. We make a medium-scale device to be used for making sweets foams for desserts or for example vegetable foam, etc. for starters and to accompany other mais dishes. Most of our partners schools have schools canteens who are able and willing to employ such a device for preparing school meals. Each school formed at least one department in the project, such as conception, design, mechanical and electronic construction and make a Espuma cookbook.
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Becouse of its interdisciplinary nature it was possible to integrate this project into the curriculum of every school. In anticipation of their joining the UE the project have a school from Podgorica in Montenegro as a silent partnet with a view to future Europewide cooperation. The pricipal aim of the project is the conception, design and production of an Espuma maker and dispenser and accompanying recepies for its aplications within a healthy food environment. All the task were distributed of modules to the individual departements of the partner schools. This cookbook is part of one of the tasks of the project Espuma.
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CZECH REPUBLIC THE
ÚSTÍ NAD ORLICÍ Ústí nad Orlicí is a district town in the Pardubice region. It is situated at the confluence of the Tichá Orlice and Třebovka rivers, 350 metres above the sea level and at the distance of 150 kilometres to the east from Prague. The population today is about 15 000 inhabitants. The very beginnings of the town existence date back into the second half of the 13th century when the ancient Slavic settlement called Oustí began to grow larger. The vast majority of the population used to live on agriculture and domestic weaving crafts. The expansion of the textile industry and the engineering production came in the middle of the 19th century in relation with construction of the railway from Olomouc to Prague. These factors influenced life of the town so much that the town became to be called the East Bohemian Manchester. The town has also an important cultural tradition brought by great musical personalities. We can name Jaroslav Kocian (a violin virtuoso) and Bohuš Heran (a violoncellist) whose legacy is annually during the international music competitions. There is one of the oldest choirs in Central Europe – Cecil’s Music Association. Other significant traditions include painting and building of Christmas cribs whose origins could be found far back in the 18th century. The city also provides large sport facilities – a football stadium, an athletic stadium, an aqua park, an indoor swimming pool. Outside the city you can also find a camp site, new cycle paths which lead to neighbouring towns
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THE SECONDARY SCHOOL OF APPLIED ARTS The Secondary School of Applied Arts in Ústí nad Orlicí has been connected with a textile industry since ever as the city belongs to places with an old textile tradition dating back to the 15th century. The turning point in production of textile appeared in the second half of the 19th century, when the system of a guild’s production was replaced by the engineering production concentrated in factories. The Trade Weaving School with a two-year program was founded in 1892. It always reflected needs of the textile industry and this bound saved the school at the period of economic recession in 1930’s. Originally a two-year study program was extended to four years after WWII. Thus, the school met the criteria for providing full secondary education. Consequently, the school changed its name to Secondary Textile School and continued in cooperation with the industry. Its teachers and students contributed to restoration of the textile manufacturing at that area. The school also offered new types of study programmes which were suitable for employed people and gained a leading position in the textile education. Changes in the society followed by economic changes in 1990’s, resulted in transformation of this school as well. Not only changed the school its name, on the top, it broaden selection of study courses offered to its applicants. Currently there are five study programs specialized in design (Fashion design, Textile and interior design, Graphic design of printed materials, Packaging design, Applied photography and media) and another four industrial fields (: Advertising and promotion (service/ administration),Mechanic-tool setting, Tool making).
Salmon mousse
#STARTER Ingredients: Salmon in a can 2pcs of avocado 1 pot of Whipped cream Juice from 1 lemon
Salt and pepper to taste 1tbsp of extra virgin oil Bread Rucoli
Remove the salmon from the can, drain and chop into small pieces Remove a stone from the avocado, cut into small pieces Whip the cream till it is of smooth texture; place in a fridge Mix salmon, avocado, egg white and lemon juice in a bowl until smooth Carefully add the whipped cream into the mixture and stir it Leave the mixture in a fridge for 20 minutes Spread on a piece of toast and sprinkle with rucoli
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Beef steak with green pepper Espuma
#MEAT DISH Ingredients: 200 g of beef steak, Minced garlic (3 garlic cloves) 1 tbsp. Garlic butter Salt and pepper
1/2 pot of whipping cream Pinch of salt Tablespoons of crushed/whole green peppercorns
Preheat a pan for high heat. In a small saucepan, melt butter over medium-low heat with minced garlic. Set aside. Sprinkle both sides of each steak with salt and pepper. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Espuma: Whip the cream with a pinch of salt until light and fluffy. Serve on a plate next to the steak and sprinkle with crushed/ whole peppercorns
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Fish steak with grounded red pepper Espuma
#FISH DISH Ingredients: Fish steak (cod, swordfish) Olive oil Lemon/lime Salt, pepper Grounded red pepper
Combine lemon juice, olive oil, grounded red pepper, salt and black pepper. Pour over the steak and let stand while preheating a grill. Grill for approximately for 5 minutes per each side. Espuma: 1/2 pot of whipping cream Pinch of salt Grounded red pepper Whip the cream with a pinch of salt until light and fluffy. Stir a tablespoon of grounded red pepper in. Serve on a plate next to the fish steak
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Czech doughnuts
#DESERT Ingredients: whipping cream powdered sugar marmelade grated curd 1cup oil for frie all purpose flour 1 egg
500 g all purpose flour 1 lemon 58 g melted butter 1 teaspoon of salt 200 g half-heated milk 63 g sugar 18 g yeast
We are starting with prepare of leaven. We will crumble the yeast, add a little of sugar, dilute with a little of half-heated milk and a little of all purpose flour. We will stir it up to liquid dough and leave on warm place to rise. We will add an egg to the rest of flour, grated lemon peel, salt, melted butter and half-heated milk, which remained. In the end we will add rised leaven and we will let mixed dough rise well. We will roll the dough on a thicker plate (15 mm) and make rounds with a form (about 5 pcs. for one portion). We will put these rounds on a floured cupboard and let them rise. We will make holes with handle of wooden spoon into rised rounds. We are putting prepared doughnuts into warm oil and let them fry. After frying from one side it is needed to turn them round and fry again till they will have golden color. We will cover fried doughnuts with marmelade and grated curd. Use whipping cream from e-spuma to decorate doughnuts in the end.
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GERMANY GERMANY Germany is a federal republic consisting of 16 states, in central Europe, bordering Denmark, Poland, the Czech Republic, Austria, Switzerland, France, Luxemburg, Belgium and the Netherlands. Until 1990, there were two German states with the capitals Bonn for the Federal Republic of Germany and East Berlin for the former German Democratic Republic. After a peaceful revolution the GDR and the Federal Republic reunited on October 3rd 1990. Berlin became the new capital of the reunited Germany. IBBENBÜREN The mining town of Ibbenbüren with its population of about 52 000 is located in the north of North-Rhine-Westphalia between Osnabrück and the Dutch border. The surroundings are mainly rural in nature with agriculture and cattle farming. To the south of Ibbenbüren the wooded hills of the Teutoburger Wald with their natural beauty offer locals and tourists alike a wide variety of outdoor activities. The mining company, which has its own vocational school, dates back to the 16th century. The Berufskolleg Tecklenburger Land in Ibbenbüren is a vocational college which offers professional training in industrial, craft and social fields for 2 300 full and part-time students who are taught by 110 teachers.
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Basil Espuma
#STARTER Ingredients: 550 g vegetable stock 160 g liquid cream (30% fat) 15 g butter 16 g vegetable starch to the boil
80 g blanched spinach leaves 50 g fresh basil 3 g softened gelatine
The special feature of this cream of tomato soup is that it is white in colour. The soup is served with a portion of basil Espuma and sprinkled with red pepper. Bring the vegetable stock, 25 g of the cream, the butter and starch to the boil. Then add the spinach, basil, gelatine and the rest of the cream. Puree the mixture and pass it through a sieve. Serves four (60 g portions of Espuma)
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Potato Espuma
#MEAT DISH Ingredients: 150 g vegetable stock 50 g liquid cream (30% fat) 20 g butter 7 g vegetable starch to the boil
500 g boiled potatoes 1 g nutmeg 120 g milk
This gourmet dish is made up of wedges of roast chicken served with romanesco on a bed of red wine and velouté sauce. It is accompanied by a potato Espuma within a casing of fried potato and garnished with tomato and romanesco. Bring the vegetable stock, cream, butter and starch to the boil. Then add the potatoes, nutmeg and milk. Puree the mixture and pass it through a sieve. Keep the resulting cream at 70 °C. Serves four (60 g portions of Espuma)
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Beetroot Espuma
#FISH DISH Ingredients: 120 g vegetable stock 40 g liquid cream (30% fat) 8 g butter
8 g vegetable starch 75 g boiled beetroot 8 g beetroot powder
The cod dish is on the basis of fish from the North Sea. The fish is cut into steaks and served with horseradish sauce, fried potato balls and a portion of beetroot Espuma. Bring the vegetable stock, cream, butter and starch to the boil. Then add the beetroot and beetroot powder. Puree the mixture and pass it through a sieve. Keep the resulting cream at 60 °C. Serves four (60 g portions of Espuma)
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Chocolate Espuma
#DESSERT Ingredients: 0,060 kg agave syrup 0,400 kg milk (1.5% fat) 0,200 kg grated dark chocolate
0,030 kg passion fruit juice 0,200 kg liquid cream (30% fat)
This dessert is a white chocolate mousse served with fresh raspberries and pistachio wafers with a portion of chocolate Espuma. Bring the agave syrup and milk to the boil. Melt the chocolate in the hot mixture. Stir in the passion fruit juice and cream. Pass the mixture through a fine sieve. Serves four (60 g portions of Espuma)
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ESTONIA ESTONIA Estonia lies on the north-eastern edge of the European Union. It is a small country as to its population, a medium country as to its area, and a spacious country as to its population per sq km. For Estonians and visitors, this means private swimming and sunbathing at sandy beaches in summer, picking mushrooms and meeting bears in virgin forests in autumn, driving a car on the frozen sea in winter, and greeting spring with hundreds of bird species returning from Arctic. In addition to keeping its nature intact, Estonians have managed to preserve its capital, Tallinn, a complete original medieval town. Its cobblestone streets and residences, barns and warehouses date back as far as to 11th century. Most of the city’s restaurants and cafes are clustered in Old Town, offering versatile food from rather heavy traditional dishes to leaner modern versions. Estonians‘ strong connection to nature plays a major role in the food that they eat from one season to the next. Making forest berry jam, pickles, mushroom preserves at home is very common in Estonia. The most typical foods are rye bread, pork, potatoes and dairy products. Estonian desserts include kissell (thickened juice), kama (finely milled flour mixture), mannavaht (a cream made of semoline and juice), kohupiimakreem (curd cream) or compote. Rhubarb and apple pies are also a favorite. As to drinks, Estonia belongs firmly to the beer and vodka „belt“ of Europe. Estonia has over 1500 offshore islands. Saaremaa is the largest of them with 2 673 km² and ca 35 000 people. Saaremaa was the wealthiest county of ancient Estonia and the home of Estonian pirates, sometimes called the Eastern Vikings. Today, the love of sea and its treasures is expressed in yachting and eating a lot of delicious smoked flounder in summer. Due to its mild maritime climate,
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Saaremaa has a rich flora, including over 30 different orchid species. In summer, orchid hunters walk enthusiastically in the forests and meadows hoping to discover unknown species. Summer is definitely peak season of Saaremaa when warm sea and sandy beaches can be enjoyed all over the island. To make warmth and wellness last, facilities of spa-hotels and hundreds of different treatments can be enjoyed all year round in Kuressaare, the capital of Saaremaa. KURESSAARE Kuressaare Regional Training Centre, founded in 1922, is an educational institution subordinated to the Estonian Ministry of Education and Science. It provides initial and additional vocational training in a wide area of specialties reaching from car repairing to IT and design. As tourism is a vital industry in the region, training specialists in catering, cooking, tourism management and hotel service plays an important role. Since Saaremaa has strong seamanship traditions and small vessel building companies, Kuressaare RTC trains boat builders being the only vocational school for these specialities in Estonia. There are 1 000 regular students on upper and post secondary level, but also around 800 adult students during a year taking various courses. The school has two hotels, a student restaurant and cafe. Peeter Pihel, a graduate of Kuressaare Regional Training Centre, worked as Chef de Cuisine in restaurant Alexander that was voted the best restaurant of Estonia for three years in a row.
Carrot cream soup with orange Espuma
#STARTER Ingredients: 1000 ml orange juice 5 leaves of gelatine
Serve the orange Espuma on a carrot cream soup, spiced with ginger and garlic. Soak gelatine leaves in cold water. Heat the oranange juice on stove. Squeeze out the excess water from the gelatine and place the leaves into hot juice. Cool down the mixture and pour it into the Espuma bottle. Use 1 Espuma charger and hold the bottle in the refrigerator for a couple of hours. Use a new charger before you serve. Serve the soup in a bowl, put on some orange Espuma and garnish with different herbs and roasted peanuts.
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Parsley Espuma
#FISH DISH Ingredients: large bunch of parsley fish stock 1000 ml gelatine 5 leaves salt
Serve parsley Espuma on crispy cooked sea perch fillet with roasted cauliflower, cauliflower cream, butter and wine sauce, and snap pea salad. Garnish with different herbs from the forest and seaside. Soak gelatine leaves in cold water. Blend the parsley in heated stock so that all the flavours come out from the parsley and let through sieve. Squeeze out the excess water from the gelatine and place the leaves into hot mix. Cool down the mixture quickly and pour it into the Espuma bottle. Use 1 Espuma charger and hold the bottle in the refrigerator for a couple of hours. Use a new charger before you serve.
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Horseradish Espuma
#MEAT DISH Ingredients: horseradish paste 200 g cream 10% 800 ml mustard 2tsp gelatine 5 leaves salt
Serve horseradish Espuma with fried angus beef sirloin, blue potato chrisps, porcini cooked in sweet berry wine, chive and potatoe mash and roasted baby carrots on a warm plate. Garnish with different herbs and berries from the forrest, for example use deep-fried moss, sorrel, yarrow, lingonberry. Soak gelatine leaves in cold water. Heat the cream in a heavy bottomed sauce pan and add the paste and mustard. Squeeze out the excess water from the gelatine and place the leaves into hot mix. Cool down the mixture quickly, season with salt and pour it into the Espuma bottle. Use 1 Espuma charger and hold the bottle in the refrigerator for a couple of hours. Use a new charger before you serve.
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Sabayon Espuma
#DESERT Ingredients: 8 egg yolks 100 g of sugar 120 ml of dessert wineEstonian Põltsamaa Kuldne
Serve sabayon Espuma with a mix of berries in sugar syrup, seasoned with chopped peppermint, lime juice and grated lime peel. Mix on a bain-marie egg yolk and sugar. Stir it all the time, otherwise the yolk could get clumpy. When the mix starts to get thicker, start to add the wine very slowly at first, while constantly whisking the yolk. Whisk until the mixture starts to go fluffy and full of air. Cool it down a little bit and pour into the Espuma bottle. Use 1 Espuma charger and hold the bottle in the refrigerator for a couple of hours. Use a new charger before you serve.
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SLOVAKIA SLOVAKIA Slovakia is an inland country situated in the middle of Europe. Slovakia, with 5.4 million people, is a small country but it has a large variety of landscape – from the mountains of High Tatras in the north, forests, rivers, lakes, caves all over the country, to lowlands in the south. Slovakia is also famous for its castles, folk architecture, spas and ski resorts. The largest city is the capital, Bratislava. It is the political, cultural, and economic centre of Slovakia. It is also the home to several universities, museums, theatres, galleries and historical buildings in the Old Town. Modern Slovakia was born as an independent state in 1993, when it peacefully separated from the Czech Republic. The main industries include the production of metal and metal products, food and beverages, nuclear power, chemicals, machinery, paper and transport vehicles. The southern part of Slovakia is suitable for agriculture. Our school is located in Galanta which lies in the centre of south-western Slovakia, about 50 km to the east of the capital. Galanta with around 15,000 inhabitants is one of the cultural, administrative and industrial centres of the Danubian Lowland region. The main economic activities in all the south -west include machinery, the food industry and the automotive industry. The region is covered by the best farmland in Slovakia. The south-west of Slovakia is a great region for summer tourism thanks to its location among rivers – Váh, Malý Dunaj, Dunaj – and its lakes, dam, fields and forests. The nature is suitable for swimming, cycling, yachting, windsurfing, water skiing, fishing and hunting. A number of thermal and non-thermal pools also serve for recreation.
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The towns and villages offer cultural sights such as castles (for example the Neo-Gothic Castle and Renaissance Manor House of the Esterházy family in Galanta), churches and historical buildings; on the other hand they are full of vibrant life and exciting opportunities for modern people. Technical Secondary Vocational School in Galanta – Stredná odborná škola technická GALANTA Our school is a technical secondary vocational school – we offer a variety of technical specializations. It was founded in 1948. We have around 300 students. Most of them are studying to be a car mechanic, a car electrician or a mechanic for agricultural machines. Our further three specializations – industrial mechanics, road transport, and entrepreneurship and services in engineering – lead to the „maturita“ exams (school leaving exams that allow students to study at a university). Our students have a possibility to take a driving course (for passenger cars, trucks, motorbikes and tractors) and a welding course (welding by flame, manual arc welding, active gas welding) at our school, which gives our students better chances to find a job. The school campus consists of the main building for theoretical education and workshops with professional equipment in which the students learn how to perform practical procedures needed in their future job. We also have a canteen, a gym for team and individual sports which is also equipped with modern fitness machines and sports facilities with a football pitch and athletics track.
Espuma Ham with Horseradish Espuma
#STARTER Ingredients: 50 g processed cheese 2 dl whipping cream salt chive 30 g horseradish 300 g ham
Whisk the whipping cream using E-spuma machine. Pour the whipped cream into a bowl and wash E-spuma machine. Add processed cheese and mix slowly. Add salt, finely chopped chives and peeled and grated horseradish. Mix everything well. Spread the mixture on top of each slice of ham, you can roll it. Use E-spuma machine for serving the mixture to make it look more delicious. Serve with bread, rolls or other kind of salty pastry.
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Trout with herbal butter and vegetable Espuma
#FISH DISH Ingredients: Fish: 4 trouts salt 30 g breadcrumbs oil Vegetable Espuma:
various kinds of vegetables Herbal butter: 60 g butter lemon-juice
10 g onion 20 g pickled gherkins parsley leaves Worcester sauce salt
Wash the gutted trouts. Season them with salt, wrap them in bread crumbs and roast them on a roasting pan with hot oil from both sides until they are pink Then put the pan in the oven and roast for about 8-10 minutes. Lay the herbal butter on top of the trouts and serve with vegetable Espuma. Mix butter with salt and a few drops of lemon juice. Add finely chopped onion, parsley leaves, gherkins, a few drops of Worcester sauce, mix everything and put it into a fridge. When the butter is stiff, cut it into eight pieces and lay them on top of the roast trouts Cook vegetables well and blend them with part of the water in which they were cooked. Whip the vegetable mixture with E-spuma machine and serve with the trouts.
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Chicken Schnitzel with Espuma Potato Salad
#MEAT DISH Ingredients: 4 chicken cutlets flour 2 eggs bread crumbs 2 dl milk salt ground black pepper oil
500 g potatoes 2 hard-boiled eggs 1 big onion peas 4 pickled gherkins 2 big carrots 3 soup spoons of
mustardsauce from pickled gherkins salt ground black pepper 1 sour cream 400 g mayonnaise (or vegetable whipped cream)
Pound the cutlets and season both sides with salt and pepper. Dip the cutlets first in flour, then in mixed eggs and finally in bread crumbs. Fry the coated meat in a frying pan with hot oil from both sides. Serve immediately with Espuma potato salad. Clean the potatoes and cook them for about 20 minutes or until easily pierced with a fork. Drain them and let them cool in a covered pot. Peel the cold potatoes carefully and cut them into the shape of French fries. Place them into a large bowl. Cook peas and carrots. Cut the carrots, hard-boiled eggs, onion and pickled gherkins into small pieces. Put all the vegetables and eggs on top of the potatoes. Mix mayonnaise with sour cream and also put it into the bowl. To make the salad healthier, whip vegetable whipping cream with E-spuma machine and use it instead of the sour cream and mayonnaise. Add salt, ground black pepper, mustard, sauce from pickled gherkins and mix it well gently. Chill for several hours or overnight before serving.
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Espuma Cream puffs
#DESERT Ingredients: 300 ml water 150 g margarine 170 g mediumground flour 6 eggs (4 for the pastry and 2 for cream)
a pinch of salt 100 g sugar 400 ml milk 50 g custard powder vanilla sugar 2 whipping creams
Put water in a pot, add margarine and a pinch of salt and boil it. Add flour into the boiling mixture. Stir until you make a thick pulp that doesn’t stick to the pot. Let the pulp cool and mix 4 eggs in it. Spread oil on the baking tray. Fill a decorating bag with the mixture and press the cream out of the bag into a shape of a wide spiral directly onto the baking tray. Bake for 20 minutes at 180 °C. Put half of the sugar in a dry pan and cook it into caramel. Very slowly pour milk into the caramel. Mix the remaining milk into the custard powder. Add the remaining sugar, 2 egg yolks, vanilla sugar and the custard powder with milk into the caramel milk and cook pudding. Whisk the egg whites, mix them into the pudding and let it cool. Whisk the whipping cream using Espuma machine, add sugar and whisk a little more. Cut all puffs horizontally and fill with the caramel cream and Espuma whipped cream.
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NORWAY NORWAY NORWAY Norway has a population of about 5 million and covers an area of 385,155 square kilometres. The official Head of state is King Harald V. It is the 2nd least densely populated country in Europe. Oslo is the capital of Norway and has a population of 630 000 people. It is also the biggest city in Norway. Norway is known for natural attractions like fjords, mountains and the midnight sun, and is easily accessible by plane from most European countries. Trolls are an important part of Norwegian folklore. Several places in Western and Northern Norway have been named after them, such as Trollheimen, Trollstigen, Trollhatten and Trollveggen. STORD Stord is a small island off the southwest coast with around 20 000 inhabitants, it is a small and closely knit community. The island is called „Little Norway“, the reason is because of the diversity in nature and people. We have coastlines, fjords, mountains, agricultural land and forests, all this on a small island. Most of the industry on the island Stord is connected to the oil and ship industries. BERGEN Bergen, known as the city of The Seven Mountains, is the main city in our county Hordaland, and has a population of 277 000 which makes it the second most populous city in Norway. The cuisine of Norway developed in accordance with the natural resources of the land and sea. Regional variations are evident, but many general characteristics of food in Norway apply throughout the country, including a high consumption of fish and the use of sweet-and-sour flavors.
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Although traditional dishes prevail for everyday meals, contemporary Norwegian cuisine is subject to influences from all over the world. Stord Vidaregåande Skule is a combined upper secondary school. The school is situated centrally in the region Sunnhordland and is the largest school in the area. The school has nearly 1000 students and 170 employees. It is divided into three departments, the vocational school, the general studies department and the Training Centre. The school offers three preparatory programs for those wishing to qualify for admission to universities and colleges: • Sports and Physical Education • Music, Dance, Drama • Study Specialization with four areas of study: Natural Sciences, Social Sciences, Economics and Languages. These programs last three years, and give a formal qualification for academic studies. The school also offers six vocational education programs: • Building and Construction Technology • Electrical and Electronic Subjects and Automation • Media and Communication • Service and Travel – ICT Service • Technical Skills and Industrial Production These programs last two or three years in school, and then one or two years training in an apprenticeship craft, which leads to a craft certificate or a journeyman’s certificate. In crafts that are not Apprenticeship trades, it is possible to attain vocational competence after three years of theory and training in school.
Smoked Salmon Espuma
#STARTER Ingredients: 150 ml heavy cream 150 g Smoked salmon 150 ml Fish stock 20 ml White wine 1 g Salt 1 g Pepper 20 ml Vermouth
Puree the fish stock and the finely sliced smoked salmon in a blender until smooth. Add the cream and season with the vermouth, white wine and spices. Pass through a funnel and sieve directly into the Espuma dispenser, and shake vigorously. Refrigerate for 1-2 hours. Serve with bread, rolls or other kind of salty pastry.
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Halibut with Hollandaise Espuma
#FISH DISH Ingredients: 40 g Champagne vinegar 25 g Shallots, minced 150 g Butter, salted 85 g Egg yolk 60 g Water
20 g Lemon juice 3 g Salt kosher 150 g Butter, salted 85 g Egg yolk 60 g Water 20 g Lemon juice
20 g Vinegar reduction, from above 3 g Salt, kosher Package butter, yolk, water, lemon juice, vinegar reduction, and salt.
Heat water bath: Heat water bath to 75 0C Make vinegar reduction: 40 g Champagne vinegar 25 g Shallots, minced Combine vinegar and shallots in a small pot. Over high heat, reduce liquid by half. Strain to remove shallots, and reserve the reduction Cook sous vide: Cook sous vide at 75 0C for 30 minutes. Transfer: Pour contents of pouch into 1 liter whipping siphon. Charge whipping siphon: Charge siphon with two N2O cartridges. Reserve and serve: To reserve, place siphon in a 65 0C to 70 0C water bath. Outside this range, your hollandaise can split.
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Meat dish with Cowberry Espuma
#MEAT DISH Ingredients: 2 dl cranberries, frozen berries can be used 4 dl water 1 dl sugar 2 teaspoons white wine vinegar
Mix together and cook for 30 minutes. Strain the berries. Whip the mixture in a blender, blend well, and add it to the meat dish.
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Chocolate Espuma
#DESERT Ingredients: 400 ml Cream 10 g Instant coffee 24 g instant hot chocolate 90 ml Cognac 48 g Powdered sugar
Stir all ingredients until well combined and the powder is completely dissolved, then put into Espuma bottle. Screw on the charger and shake vigorously. Refrigerate for 1-2 hours.
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NORWAY HUNGARY SZEGED Szeged is the third largest city of Hungary after the capital, Budapest and Debrecen. It is also the largest city and regional centre of the Southern Great Plain and the county town of Csongrád county. The name Szeged might come from an old Hungarian word for corner (szeg), pointing to the turn of the river Tisza that flows through the city. Szeged and its area have been inhabited since ancient times. Mark Pick’s shop – the predecessor of today’s world famous Pick Salami Factory – was opened here in 1869. Today the downtown of Szeged has beautiful buildings and wide avenues. This is mainly due to the great flood of 1879, which literally wiped away the whole town. Szeged is known as the home of paprika, a spice made from dried, powdered capsicum fruits. Szeged is also famous for Székelygulyás, a goulash made with pork, sauerkraut and sour cream and one more recipe, Halászlé, fish soup made of carp and cat-fish. Szeged is an important university town and a popular tourist attraction. With its 170 000 inhabitants, the town plays a leading role in the economic, administrational and educational life of the country. The famous Open Air Plays of Szeged are one of the main attractions held every summer. The city hosts several other cultural festivals, including the popular wine festival or fish soup festival.
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SCHOOL HISTORY The school, Miksa Deri Member Institute of Elementary and Vocational Secondary School of Industry and Service of Szeged, is 115 years old and is proud that it has been serving technical education for more than a hundred years. In cooperation with the local university, it plays an active role in providing vocational education. The building was designed and completed in 1914 but couldn’t be used as World War I broke out and the building was used as hospital. In 1928, Albert Szent-Györgyi moved to the building. Here he continued his research and found vitamin C, extracting it from paprika for which he received Nobel Prize. Finally, the school could get its building in 1937. In 1955, the school took the name of Miksa Deri, it became known as Machinery and Electric Industry Polytechnic School of Deri Miksa. Miksa Déri was a Hungarian electrical engineer, known for the invention of the alternating electric transformer system. Since 1 January, 2013 the institution is controlled by Kuno Klebelsberg Institution Maintenance Center. We provide vocational education in several areas, namely mechanical and mechatronical engineering, CAD-CAM informatics and cutting machine operation. Our teachers are well-trained, the school has well-equipped CNC and welding workshops, modern CAD-CAM laboratory, CNC machining workshop, advanced PLC, pneumatics, robotics and electronics workshops. Presently we have about 600 students and 70 teachers
Red Pepper Espuma
#STARTER Ingredients: 50 g red pepper cream 20 g sour cream 30 g liquid cream salt pepper
Served in the colours of Hungarian flag on toast Spread some cottage cheese under cucumber slices, then add creamy, cottage cheese cream with salt, pepper and cumin, on top red paprika slices and red pepper Espuma.
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Dill Espuma to Catfish Stew with Noodles
#FISH DISH Ingredients: 30 g fresh or powdered dill 100 g cream salt, pepper
Bring to boil cream and add dill. Season with salt and pepper. Remove from heat and keep covered for 1 hour to let the cream infuse with the dill. Using funnel and sieve pour the mixture into E-spuma maker Shake it well Let it rest at room temperature for an hour before serving. If you need to store it for a longer period, place it in the refrigerator but remove it an hour before serving time
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Potato Espuma to Fried Chicken
#MEAT DISH Ingredients: 250 g potatoes peeled and sliced 125 ml light cream 2 tablespoonful extra virgin olive oil
Put the potato slices into a saucepan with cold water and boil it for 20 minutes. Sieve it, but put aside 100 ml of the water. Put the cooked potatoes in a blender, add the cream, oil, the cooking water, salt and pepper. Using a sieve and funnel put it in Espuma maker. Keep it warm in a water bath of 60 °C (140 °F). Serve with chicken breast in jacket.
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John Doe Cream Cake
#DESERT Ingredients: Sponge cake made with 7 whole eggs, as thick as your finger, baked in a large baking tray. When cooled, cut into 2.
filling: 800 ml cream 60 g cocoa 120 g vanilla sugar 1 tablespoon gelatine
topping: chocolate topping made of 30 g cocoa, 30 g sugar and 30 g butter cooked together
Mix the gelatine with some cream, then add the rest of the cream, cocoa, vanilla sugar into Espuma maker. Smooth the cooled chocolate Espuma on one half of the cake. Cover the other half of the cake with chocolate topping. Cut into 5 cm squares and put the squares on top of the cream. Cut the slices with a wet knife and store in a cool place before serving.
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NORWAY ITALY SCHOOL The Industrial Technical Institute „Vito Volterra“ of Ancona was founded in 1960. In 2008 I. T. I. „Volterra “ included another very important technical school, Nautical Technical Institute „Elia“, and the two schools have now formed I. I. S. „Volterra-Elia“, the largest technical school in the Province as well as the institute with the highest number of students. I. I. S. „Volterra-Elia“ is located in a highly industrialized area. Over the past decades, the institute has always been a landmark for technical education in our province which is characterized by a great number of small and medium-size enterprises as well as small and large shipyards in Ancona harbor. It is strongly committed to provide a curriculum which leads naturally to employment by being adequately designed to meet and satisfy the needs of its students „future employers“. The school covers a wide range of technical educations as its organized in the following departments: Mechanics Mechatronics and Energy Computer Science and Telecommunications Electronics and Electrotecnics Air Transportation Sea Transportations Scientific/ Technological Grammar School At the end of the five year courses, our qualified students are able to be employed in the above mentioned fields (but basically in many other fields, thanks to their both general and specific knowledge) or are able to attend University. During the 4th year students are offered the opportunity to spend a 3 week training in local factories, firms, companies and workshops to test their technical skills and to know about the world of work.
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Furthermore the school offers the students the chance of getting further certifications: ECDL CISCO T-TEP TOYOTA UNIVERSITY OF CAMBRIDGE CERTIFICATIONS IN ENGLISH In recent years the Institute has been able to accept and increasing number of foreign students thanks to developement of welcome policies and specific educational and formative routes while students with special needs are offered the opportunity of following individual educational programmes under the guidance of specially trained teachers. FACILITIES The school has: Science and technology laboratories for every subject (42 laboratories) Language lab Multimedia rooms 2 Professional systems for video conferencing 2 Digital satellite TV systems Amateur radio station The school has a general and scientific library with approximately 100 places for private study and in the region of 13 000 books and multimedia stations, computer network, projectors, scanners and a multimedia archiving system, electronic logbook and PC in every schoolroom.
Espuma al Parmigiano Reggiano
#STARTER Ingredients: 250 grams of Parmesan cheese 24 months 250 ml of milk 120 ml of fresh cream 1 siphon 500 ml
The special feature of this cream is its white colour and cheesy flavour ideal for starters Melt the grated Parmesan cheese with milk in a saucepan; stir so that no lumps are formed. Strain and let cool. Add the cream to the mixture and put in the siphon (use a siphon 500 ml). Load it to the can and store in the refrigerator overnight. Before serving, create tasty starters, for example with a few drops of Aceto Balsamico of Modena (Balsamic Vinegar of Modena) Serves four (60 g portions of Espuma)
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Risotto with porcini Espuma
#SOUP Ingredients: 300 g Carnaroli rice 1 shallot 300 g porcini already cleaned 2 cloves garlic fresh thyme
1 liter of broth 40 g butter 50 g grated Parmesan cheese olive oil salt and pepper
The special feature of this recipe is its taste Brown the garlic for a few seconds in olive oil. Add the thyme and the chopped porcini and let cook for a few minutes until the mushrooms are tender and add salt and pepper and remove from the fire In a pot, warm the oil and then add the shallots, cut into thin pieces. Add the rice and let it toast for a few minutes. Cover the rice with the broth and let cook, stirring occasionally, for the minutes written on the package. Carnaroli rice usually takes about 18 to 20 minutes. Prepare the foam mixing porcini mushrooms with 200 ml of broth to obtain a liquid mixture of cream-like consistency. Transfer the liquid into a siphon and leave aside until the rice is cooked and mix adding butter and Parmesan cheese. Put the rice in individual dishes and then load the siphon with a canister of nitrous oxide (the canister normally used for whipping cream). Shake and try the consistency of the foam on a plate. The result should be a fairly liquid foam (do not expect to see the whipped cream…) load a second canister if necessary, but do not go overboard. Garnish each portion of risotto with a little porcini foam which will be mixed with the rice just on the plate by each person at table. The porcini foam will add flavor to the risotto and will make it softer and more delicate.
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Risotto with porcini Espuma
#FISH DISH Ingredients: 100 g. potatoes (net weight) 3 dl fresh cream 100 g. grated pecorino romano (sheep’s milk cheese)
Freshly ground black pepper Cherry tomatoes Olives Parsley (chopped) John Dory fillets
The special feature of this recipe is its delicate flavour Steam boil, peel and chop the potatoes in two or three parts. Warm the cream and pour it over the pecorino cheese. Flavour with freshly ground pepper. Pour everything in the blender and mix thoroughly. Filter the cream and put it in the syphon. Load it with the can and shake 5 or 6 times. Serve hot keeping the temperature at 60 °C a baine-marie, or cold for a greater contrast in flavour. Cook the John Dory fillet in a little extra virgin olive oil and a little garlic. Add the cherry tomatoes, the olives and add salt. When almost cooked, add chopped parsley. Serve the fish fillet with pecorino foam, cherry tomatoes and olives. Serves four (60 g portions of Espuma)
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Limoncello Espuma
#DESERT Ingredients: 2 egg yolks 50 g of sugar 40 g of butter 40 g of limoncello lg of gelatin Zest of 2 lemons 9 tablespoons of lemon juice
10 g of starch 250 ml fresh cream Red fruit salad or berry salad to complete/ garnish John Dory fillets
This sorbetto is an ideal drink for any season Melt the butter in a small pan, add the egg yolks previously beaten with sugar, starch, juice and zest of lemon and limoncello. Thicken and cook for 1 min. Remove from heat, add the squeezed gelatine, let it cool for 10-15 min, add the cream, mix well. Strain the cream, pour into the siphon, charge with 2 cartridges following the instructions and put in the fridge for at least 2 hours. When ready to serve, place some fruit salad on the bottom of the glass, shake the siphon with energy, siphon the mousse a and decorate with other fruit salad, or serve mousse and fruit salad in separate bowls. Serves four (60 g portions of Espuma)
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NORWAY PORTUGAL PORTUGAL Portugal, officially the Portuguese Republic, is a unitary semi-presidential republic. It is located in South-Western Europe, on the Iberian Peninsula, and it is the westernmost country of mainland Europe, being bordered by the Atlantic Ocean to the west and south and by Spain to the north and east. Aside from continental Portugal, the Portuguese Republic holds sovereignty over the Atlantic archipelagos of Azores and Madeira, which are autonomous regions of Portugal. The country is named after its second largest city, Porto, whose Latin name was Portus Cale Oliveira de Azeméis is a Portuguese city situated in the district of Aveiro. It is part of the Large Metropolitan area of Oporto, North Region and subregion of the „Entre Douro e Vouga“ region. It is the Head of a Council which is subdivided into 19 boroughs. With an area of 163,41 km2 the mu-nicipality has a population of 71 000 inhabitants. It borders in the northeast the Council of Arouca, in the east the Council of Vale de Cambra and Sever do Vouga, in the south the Council of Albergaria-a-Velha, in the Southwest the Council of Estarreja and in the West the council of Ovar. Oliveira de Azeméis is an important city, dating references to the presence of human settlers, from at least 2 000 a.c. at the“ Castros“ (hillforts) of Ul and Ossela. Later, it became a staging stopover of the Roman Roads network of Conínbriga-Porto and Lisboa-Braga, of which a still existing Milestone rep-resenting mile XII is the proof. As a result of this privileged geographical position, it developed, being granted to the category of town and Head of the Council on January 5th 1799 by D. Maria I and it was on May 16th 1984 that it was raised to the category of city.
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SOARES BASTO The Secondary School Soares Basto and the high school Bento Carqueja descend from the same school, the School of Arts and Crafts, inaugurated in 1927, in a building that still exists behind the main church. In 1962, it becomes, already in the place where it is today, the Industrial and Commercial School of Oliveira de Azeméis. In 1979 it was acknowledged as the High School of Oliveira de Azeméis, and since 1998, Soares Basto Secondary School. This relevant past of technical training greatly contributed to the development of Oliveirense industry. On July 2012, the High School merged with the Bento Carqueja School Grouping, thus forming the current Soares Basto Group of Schools, which integrates all levels of education from pre-school to secondary education. In fact, The School Group Soares Basto, Oliveira de Azeméis, has 4 Kindergartens (pre-school), 5 primary schools, 1 high school (eb Bento Carqueja), and 1 secondary school, in total, 11 education and teaching establishments, located in the parish seat of the county, the most populous of the 12 that comprise it. Currently going through a requalification process, by the School Park, the main school of the grouping, already has new facilities and soon it will have the ancient ones recovered. After the work is complete, there will be promising conditions for about 2200 students (aged 3 to 18 years), 240 teachers and 80 janitors.
Black blood sausage with honey and apple Espuma
#STARTER Ingredients: 2 black blood sausage cumin honey
Black blood sausage: Cut two black blood sausages in slices, skinless. Arrange on a baking dish without overlapping the slices. Season with cumin and water with honey. Roast until caramelize. Emprate with foam of Egremont russet Apple. Apple foam: 1 laminated Egremont russet apple, baked in 100 grams of brown sugar and a cinnamon stick; Half a teaspoon of xanthan gum 1; Pass it without the cinnamon stick and with 100 ml of water; Remove the siphon; 1 load of nitrous oxide; This is a very light consistency foam, almost air and served cold.
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Codfish with mayonnaise and milk Espuma
#FISH DISH Ingredients: 4 slices of cod milk garlic pepper 8 potatoes salt
nutmeg onions oil Sliced ham pickles
Cook 4 slices of cod in milk, laminated garlic and pepper, bring to a boil. Remove the cod and keep the strained milk foam. Spall the cod. Cook 8 medium potatoes in half water and half milk, flavored with salt and a little nutmeg. When they are cooked, drain the liquid, add a knob of butter and mash them. Braise with olive oil background, two onions and 4 cloves of garlic. Plate a baking dish with the onions on low, then the spalled cod, then sliced ham (for 5 servings, 5 slices) and take it to toast slightly. Serve with the mashed potatoes and place the foam on top of the ham. Above this you should still put chopped pickles and if you want to have the effect of gratin you can burn slightly with the aid of a torch.
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Iberian pork with pepper Espuma
#MEAT DISH Ingredients: 7 red peppers 2 tomatoes 2 slices of bread 10 g hazelnut 15 g almonds 3 garlic cloves Olive oil
1 pinch of balsamic vinegar 1 table spoon Xanthan Gum 1 load of N2O 2 chunks of Iberian pork
2 granny Smith apples 50 g sugar.
Soak the peppers in a bowl for an hour. Meanwhile, bake the tomatoes, the bread, the dried fruits and the cloves. Grind all the ingredients and prepare a sauce with the olive oil. Add a little bit of balsamic vinegar. Combine the Xanthan gum and pour into the siphon with one load of N2O. Deep fry the meat chunks in olive oil and sprinkle with a pinch of salt. When the meat is ready, peel the apples, cut them into pieces and caramelize them with the sugar until they look like French fries. Serve the meat with pepper Espuma and some caramelized slices of apple.
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Berries cake with eggs Espuma
#DESERT Ingredients: eggs 500 g Sugar 200 g flour 2 vanilla pod yeast butter 200 ml water
1 cinnamon stick 1 lemon peel 200 ml cream 200 ml of mascarpone cheese 250 ml of mixture of berries
Separate 4 egg yolks from the egg whites and beat the yolks with 200 g of sifted sugar. Slowly add 200 gr sifted flour, vanilla pod and one teaspoon of baking, wrapping gently; Beat the egg whites firmly and wrap into castle status; A high form put tracing paper as to grease with butter. Pour the prepared and bake in preheated the oven at 180 °C for about 25 minutes or until cooked through. Once the bread-cake has cooled, cut it into three slices horizontally and keep them. Place a pan on the stove to make the syrup with 200 ml of water, 200 g sugar, 1 stick of cinnamon, 1 lemon peel and 1 vanilla pod stripping it of the seeds, which should reserve. Beat 200 ml cream into whipped cream. In a bowl, mix well 200 ml of mascarpone cheese with 100 grams of powdered sugar. Add the reserved vanilla seeds and wrap with whipped cream and 250 ml of mixture of berries. Start by placing the base of the cake, badge with syrup, spread with cream. Put another layer of cake, again with the syrup and cream. Place over blueberries and raspberries. Finally place the last layer of cake at the top with cream and decorate with eggs foam on top. 87
Using the siphon
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#USING THE SIPHON The function of the siphon is to blow air into the espuma core we wish to make. This airtight container made of aluminum and a chrome head consists of several parts: valve, rubber seal, decorating nozzle and charging stand. The gas capsules (N2O compressed nitrogen) are essential for these air elaborations. Each single-use capsule enables you to mount up to 1/2 liter of product instantly.
Always use a clean dry siphon. It is essential to pass the espuma base through a fine sieve to not obstruct the outlet valve. Fill the siphons with the espuma base up to 80% of its capacity. Check that the rubber seal head is well placed. Screw the head onto the body of the siphon but not too tightly. Place the gas capsules in the siphon and shake it. Keep the cold espuma in the fridge and the hot espuma in a water bath at 62° C maximum for those with egg white and 70º C for those that contain starch, both cases without the capsule holder. In order to be safe working with hot siphons the temperature should never exceed 80 ° C. To serve, shake repeatedly and put the siphon upside down trying to control the pressure until the espuma comes out. The siphon must never be opened if it has not previously been emptied of gas.
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Schools participating in the project The Czech Republic Střední škola uměleckoprůmyslová Ústí nad Orlicí Germany Berufskolleg Tecklenburger Land des Kreises Steinfurt Estónia Kuressaare Regional Training Centre Slovakia Stredná odborná škola technická Galanta, Slovensko Norway Stord vidaregåande skule Hungary Sxegedi Ipari, Szolgáltató Szakképzo és Általános Iskola Déri Miksa Tagintézménye Italy Istituto Intruzione Superior Volterra Elia Portugal Agrupamento de Escolas Soares Basto
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COOK BOOK Printed and designed by Secondary School of Apllied Arts Ústí nad Orlicí Petr Břenek, Tereza Janáková Zahradní street 541, 562 01 Ústí nad Orlicí Czech Republic 2015. Data collected by Agrupamento de Escolas Soares Basto Paulo Gonçalves 3720-254 - Oliveira de Azeméis 94 pages