The Nereda Community Cook Book by Royal HaskoningDHV

38-41

PREFACE The Netherlands and water innovations are widely recognized as a logical combination. Who does not know the story of the boy, the finger and the dike? But also in the field of water treatment the Dutch have a long history with innovative techniques. Almost all (99.9 per cent) Dutch households have access to clean, chlorine-free drinking water and good sanitation. Dutch water technology can really make a difference for the billions of people worldwide who are lacking access to clean water and sanitary facilities. Topsector Water is theDutch public-private partnership that aligns the interests and resources of government, business and research partners to support innovation and R&D. Smart cooperation between businesses, researchers and government is key. As chair of Topsector Water, I am very proud of Nereda. This water treatment technology was invented by the Delft University of Technology in the Netherlands and developed in a unique public-private partnership between the University, the Dutch Foundation for Applied Water Research (STOWA), the Dutch Water Authorities and Royal HaskoningDHV. Nereda has proven itself as the innovative and sustainable next leap forward in wastewater treatment technology. The corporation in this partnership is exemplary for the way Topsector Water aims to stimulate innovation in our three challenges: Resource Efficiency, Smart Water Services and Sustainable Cities.

HANS HUIS IN 'T VELD CHAIRMAN TOPSECTOR WATER www.topsectorwater.nl twitter.com/H_HuisintVeld

By creating a community of all customers, partners, suppliers and licensees, the sharing of knowledge and thereby innovation and development, will be lifted to a higher level. This book, created by the whole community, is the tasty kick off. I would like to express my gratitude to all who have contributed in the creation of this book and hope this is the start of a productive and sustainable corporation. Water is the new gold. I hope you enjoy reading and using it! Hans Huis in ‘t Veld

WASTEWATER TYPE LOCATION & STARTUP AVARAGE CAPACITY DEMO FULL SCALE RETROFIT

Municipal & Industrial Lisbon, Portugal, 2012/2014 3,000 m3/day • 10,000 p.e. 12,000 m3/day • 40,000 p.e.

SERGIO FERNANDO ROLO SALGUEIRO Born: Amadora, Portugal Operational director for water sanitation, SimTejo

THE CUISINE OF PORTUGAL IS SIMPLE AND HONEST. IT USES ALL SORTS OF SURPRISING INGREDIENTS SUCH AS CINNAMON, CLOVES, CORIANDER AND CHILLIES. THIS IS THE RESULT OF MANY DISCOVERIES AND INFLUENCES FROM THE FORMER COLONIES OF PORTUGAL. FOOD AND DRINK TAKE AN IMPORTANT PLACE IN THE PORTUGUESE DAILY LIFE. FOR BREAKFAST (PEQUENOALMOCO) THERE IS LITTLE ATTENTION, BUT FOR LUNCH (ALMOCO) AND DINNER (JANTAR) ALL THE MORE THE BETTER, THESE ARE ELABORATE MEALS, ENJOYED WITH FRIENDS, COWORKERS OR FAMILY. THE PORT AND MADEIRA WINE ARE WORLD FAMOUS APERITIF AND DESSERT WINES. THE VINHOVERDE OR GREEN WINE IS A PORTUGUESE SPECIALTY WITH EIGHT PERCENT ALCOHOL, THE WINE IS VERY LIGHT, AND WHEN WELL CHILLED, FITS PERFECTLY WITH THE PORTUGUESE CLIMATE AND OF COURSE THE PATANISCAS DE BACALHAU!

Nereda and Agua de Portugal - Simtejo Since start-up in 1997 the Frielas WWTP suffered from several operational constraints. To validate if Nereda could improve the plant performance under realistic field conditions, one of the six continuous activated sludge reactors was retrofitted into a Nereda reactor, which was then run in parallel to the remaining five activated sludge reactors. This was the first continuous Activated Sludge Nereda retrofit application.

Following the positive results obtained with the demonstration reactor, Simtejo has implemented an extension of the demo to a full-scale reactor operated parallel to the existing continuous activated sludge reactors. This upgrade makes the Frielas WWTP able to meet the current discharge requirements and operates as a hybrid Nereda plant.

FACT: DUE TO ITS LOCATION ON THE ATLANTIC COAST EVERY PORTUGUESE RESTAURANT SERVES STARTERS AND MAIN DISHES WITH FRESH FISH AND SEAFOOD INCLUDING OF COURSE BACALHAU (SALTED COD). IT HAS BEEN SAID THAT FOR EVERY DAY OF THE YEAR THERE IS A RECIPE WITH BACALHAU IN PORTUGAL!

PATANISCAS DE BACALHAU CODFISH CAKES

HOW TO PREPARE Salted codfish must be soaked for at least 2 days, changing the water 2 or 3 times a day depending on the size of the cod steaks. When you begin cooking, you first need to dry the steaks with a cloth. After drying, boil the cod and let it cool for 10 minutes and flake it into a bowl. Add the egg, flour, garlic, onion and parsley.

INGREDIENTS 6 persons • 1 hand size codﬁsh steak, boiled and bones and skin off

Mix well together until you get a paste and the codﬁsh steak is equally covered. Then knead them into 10 to 15 cm wide cakes. Fry each cake in the olive oil over a medium-high heat for 2 or 3 minutes each side, until golden brown. Serve with tomato rice – a codﬁsh fritters best friend!

• 2 tablespoons flour • 1 egg • 1/2 medium size onion, finely chopped • 1 garlic clove, finely chopped • 1/2 tablespoon parsley, finely chopped • pepper to taste • 2 tablespoons olive oil to fry

BACALHAU - BRAS (COD A BRAS) IS MADE FROM SHREDS OF SALTED COD (BACALHAU), ONIONS AND THINLY CHOPPED (MATCHSTICK SIZED) FRIED POTATOES IN A BOUND OF SCRAMBLED EGGS. IT IS USUALLY GARNISHED WITH BLACK OLIVES AND SPRINKLED WITH FRESH PARSLEY. THE ORIGIN OF THE RECIPE IS UNCERTAIN, BUT IT IS SAID TO HAVE ORIGINATED IN BAIRRO ALTO, AN OLD QUARTER OF LISBON. THE NOUN "BRAS" (OR SOMETIMES BRAZ) IS SUPPOSEDLY THE SURNAME OF ITS CREATOR.

TAKE YOUR TIME! easy to prepare

MISE-EN-PLACE

LET'S FRY SOME BACALHAU

PROUD COMMUNITY MEMBERS

MMM, LOOKS DELICIOUS!

WASTEWATER TYPE LOCATION & STARTUP AVARAGE CAPACITY PEAK FLOW

Municipal pilot Davyhulme, UK, 2014 1.5 - 5.0 m3/day â&#x20AC;¢ 10-30 p.e. 1.0 m3/hour

ANDREW THOMPSON Born: Cambridge, England Technical and support manager Nereda, Royal HaskoningDHV

AS ONE STUDIES THE NUMBER OF RELIGIONS AND NATIONS, YOU WILL COME TO KNOW THAT ENGLAND MIGHT JUST BE THE MOST SOPHISTICATED COUNTRY AND THE ENGLISH PEOPLE ARE THE PEOPLE WHO CARE ABOUT THEIR EATING HABITS AND ETIQUETTES MORE THAN ANY OTHER NATION. ENGLISH CUISINE ENCOMPASSES THE COOKING STYLES, TRADITIONS AND RECIPES ASSOCIATED WITH ENGLAND. IT HAS DISTINCTIVE ATTRIBUTES OF ITS OWN, BUT ALSO SHARES MUCH WITH WIDER BRITISH CUISINE, PARTLY THROUGH THE IMPORTATION OF INGREDIENTS AND IDEAS FROM NORTH AMERICA, CHINA, AND INDIA DURING THE TIME OF THE BRITISH EMPIRE AND AS A RESULT OF POST-WAR IMMIGRATION.

LICENSED TO SELL A PUB IS, DESPITE BEING NAMED A PRIVATE HOUSE, ISESTA BLISHMENT AND IN ALCOHOL TO THE GENERAL PUBLIC. IT IS A DRINKING BE THE FOCAL POINT OF THE MANY PLACES, ESPECIALLY IN VILLAGES, A PUB CANRIBE THE PUB AS THE HEART COMMUNITY. THE WRITINGS OF SAMUEL PEPYS DESC AN TAVERNS. OF ENGLAND. THE HISTORY OF PUBS CAN BE TRACED BACK TO ROM

Nereda in England Davyhulme in Manchester is the ﬁrst Nereda pilot plant installed in the UK and it introduces a step change for the industry. Kieran Brocklebank, Head of Innovation at United Utilities added: “We use a number of our key sites for testing new technology across the North West, and the team at Davyhulme have a culture of embracing innovation - after all,

this is the site where activated sludge was developed 100 years ago, so it is ﬁtting that a century later, we are the ﬁrst company in the UK to trial the next evolutionary step. The initial results are exciting and we are looking forward to continuing our evaluation of this emerging technology.”

FACT: FISHERMAN'S PIE IS A ROYAL DISH! THE ROYAL SEAFOOD TRADITION OF ENGLAND STARTED IN THE TIME OF HENRY I, CROWNED IN 1100, WHEN COOKS ROLLED CRUST OVER AN ANNUAL CHRISTMAS LAMPREY PIE. A SEPARATE TRADITION OF LENTEN FISH PIE REQUIRED YARMOUTH COOKS TO SEND THE KING T WO DOZEN PIES CONTAINING 100 HERRINGS.

FISHERMAN's

INGREDIENTS For the fish mixture: • 700 gr mix of halibut and salmon • 225 gr king scallops (cut in half if large) • 110 gr uncooked tiger prawns • 150 ml dry white wine • 275 ml carton of fish stock • 1 bay leaf • 50 gr butter + 50 g plain flour • 2 level tablespoons crème fraîche • 1 heaped tablespoon chopped fresh parsley • 1 level dessertspoon chopped fresh dill • salt and freshly milled black pepper For the rösti topping: • 900 gr Désirée or Romano potatoes, evenly sized if possible

HOW TO PREPARE

PIE

WIth rosti topping

Wash the potatoes , but leave the skins on. Boil them with just enough salt water to cover them and cook for 12 minutes. Strain off the water and cover them with a clean tea cloth to absorb the steam. Meanwhile, heat the wine and fish stock in a medium saucepan, add the bay leaf and some seasoning, then cut the halibut and salmon in chunks, add it to the sauce and poach gently for 5 minutes. Use a draining spoon to remove the fish to a plate, and strain the liquid through a sieve into a bowl. Rinse the pan you cooked the fish in and melt the butter in it, whisk in the flour and gently cook for 2 minutes. Then gradually add the liquid little by little, while whisking. When you have a smooth sauce, turn the heat to its lowest setting and let it simmer for 5 minutes before adding the crème fraîche, parsley and dill. The rösti: Peel the potatoes and, grate them into long shreds into a bowl. Add the melted butter and toss everything together so the potatoes get a good coating of butter. Now remove the skin from the white fish and divide it into quite large chunks and combine the fish with the sauce. Add the raw scallops and prawns to the fish mixture and spoon it into a well-buttered baking dish. Sprinkle the envenly rösti on top, not pressing it down too firmly. Finally scatter the cheese over the surface and bake on a high shelf of the oven for 35-40 minutes.

• 50 gr butter, melted • 50 gr strong Cheddar cheese, ﬁnely grated

FISH PIE IS A TRADITIONAL BRITISH DISH. THE PIE IS USUALLY MADE WITH WHITE, OFTEN SMOKED FISH SUCH AS COD, HADDOCK OR HALIBUT, IN A WHITE SAUCE OR CHEDDAR CHEESE SAUCE MADE USING THE MILK IN WHICH THE FISH IS FIRST POACHED IN. THE DISH IS SOMETIMES REFERRED TO AS "FISHERMAN'S PIE" BECAUSE THE TOPPING IS SIMILAR TO THAT OF SHEPHERD'S PIE, IN THAT IT USES MASHED POTATOES.

FISHERMAN's

PIE

WIth rosti topping

A ROYAL DISH CRUSTY BROWN ROSTI TOPPING PREHEAT YOUR OVEN AT 2000C

COOKING IS FUN

FISH MIXTURE

TA DA! READY TO SERVE CRUSTY ROSTI & DELICATE INSIDE

FISHERMAN'S PIE 15

Nereda in India Royal HaskoningDHV and VA Tech Wabag have signed a ten year cooperation agreement to deliver Nereda wastewater treatment technology to India. CEO Rajiv Mittal of VA Tech Wabag Ltd. said, “I am delighted that Wabag has been chosen by Royal HaskoningDHV, a leading international engineering company, for technology co-operation to introduce this new technology in India where Wabag already enjoys market and technology leadership. Mittal further said, “In keeping with our overall inorganic growth strategy either for new markets or new technology, Wabag is adopting this licensing route on a long term. This new addition to our technology portfolio shall meet the growing market expectations in terms of less power consumption, less footprint and more cost effective solutions for waste water management.” Wastewater management has been given a high priority in the recently adopted India National Water Policy. Underpinned by a multi-billion dollar government programme, municipal and industrial wastewater treatment will be one of the most exciting areas for future growth in India.

YAGNA PRASAD KOGANTI Born: Badaun, Uttar Pradesh, India Chief Technology Ofﬁcer at VA Tech Wabag Ltd

INDIA'S CULTURE IS AMONG THE WORLDS OLDEST; CIVILIZATION IN INDIA BEGAN ABOUT 4,500 YEARS AGO. WHEAT, BASMATI RICE AND PULSES WITH CHANA (BENGAL GRAM) ARE IMPORTANT STAPLES OF THE INDIAN DIET. THE FOOD IS RICH WITH CURRIES AND SPICES, INCLUDING GINGER, CORIANDER, CARDAMOM, TURMERIC, DRIED HOT PEPED IDER CONS ARE FOOD THE SING PRAI AND PERS, AND CINNAMON, AMONG OTHERS. CHUTNEYS -THICK CONDIMENTS AND SPREADS APPRECIATING MADE FROM ASSORTED FRUITS AND VEGETABLES SUCH AS TAMARIND, TOMATOES, MINT, PROPER ETIQUETTE, SINCE IT IS A COMPLIMENT TO E. HOUS THE OF CILANTRO AND OTHER HERBS- ARE USED GENEROUSLY IN INDIAN COOKING. THE LADY

FACT: THE WORD "BIRYANI" IS DERIVED FROM THE PERSIAN LANGUAGE. ONE THEORY IS THAT IT ORIGINATES FROM "BIRINJ", THE PERSIAN WORD FOR RICE.

CHICKEN

BIRYANI INGREDIENTS

HOW TO PREPARE

• 2 cups Basmati rice

Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt and stir well.

• 3/4 kg chicken pieces • 1/2 cup milk • 1 cup yogurt (curd) • 3 sliced onions • 1 teaspoon ginger paste • 1/2 teaspoon garlic paste • 1 teaspoon green chilli paste • 1/2 cup tomato puree • 2 teaspoons red chilli powder • 1 teaspoon turmeric powder • 1 teaspoon roasted cumin powder • 2 teaspoons garam masala powder

Marinate the chicken with this mixture and keep aside for 3 to 4 hours. Then heat oil in a pan, fry the onions until golden brown, then add the marinated chicken and fry for 10 minutes. Add 4 cups of water to the rice. Soak the saffron in the milk and add this to the rice. Also add then the cardamom powder and the chicken pieces before you pressure cook the rice. Garnish with green coriander leaves and serve hot.

• 1/2 teaspoon green cardamom powder • saffron (a pinch) • 1 teaspoon coriander powder • 2 tablespoons green coriander leaves • 7 tablespoons oil • salt to taste

BIRYANI IS A CLASSIC INDIAN DISH THAT IS OFTEN SERVED AT WEDDINGS AND CELEBRATIONS. HOWEVER, IT IS A COMMON DISH TO OCCASIONALLY BE MADE AT HOME FOR DINNER AS WELL. MAKING A CHICKEN BIRYANI IS A LENGTHY PROCESS BUT ONCE YOU TASTE THE MIXTURE OF THE CHICKEN, SPICES, AND RICE, YOU WILL KNOW THAT ALL YOUR EFFORTS WERE TOTALLY WITH IT!

PUTS YOUR STOMACH TO WORK! SPICY & TASTY

CHICKEN

BIRYANI

DON'T FORGET TO EAT WITH YOUR HANDS 19

WASTEWATER TYPE LOCATION & STARTUP AVARAGE CAPACITY PEAK FLOW

Industrial IJsselstein, The Netherlands, 2015 1,400 m3/day â&#x20AC;¢ 43,000 p.e. 1,400 m3/hour

JAAP DE WIT JR. Purchaser, Westfort

Denkend aan Holland, zie ik brede rivieren traag door oneindig laagland gaan... When I think of Holland, I see broad rivers, slowly streaming through endess lowlands...

Nereda and Westfort Meat Products Westfort grew out of two family businesses with a long tradition in the pork industry: Egbert Kruiswijk Vleesproducten B.V. and Lunenburg Vlees B.V. In 2013, the companies decided to pool their resources, so they could enhance their position as pioneers in innovative concept development, and further strengthen the move towards sustainability in the Dutch meat industry.

Nereda was selected by Netherlands-based Westfort Meatproducts for one of the worldâ&#x20AC;&#x2122;s most innovative, sustainable and animal welfare respecting pig slaughterhouses. With its small footprint, sustainability, low energy use and robustness the Nereda technology ďŹ ts perfectly with the needs of Westfort.

FACT: THE TERM "STANDING" MEANS THAT BECAUSE THE BONES ARE INCLUDED IN THE ROAST, THE ROAST CAN STAND BY ITSELF.

STANDING RIBROAST OF PORK

VARKENS

RIBBETJES

HOW TO PREPARE Carve a diamond pattern in the fat side of the meat and salt it, then stow it in the fridge for a night.

INGREDIENTS • 1,5 kg pork rib roast • 2 tablespoons of italian seasoning mix • 2 garlic cloves, ﬁnely chopped • 3 to 4 tablespoons olive oil • pepper and salt For the sauce: • 3 tablespoons of cream • 3 dl red wine Special equipment: • an instant-read thermometer

Preheat the oven the next day at 75°C and take the meat out of the fridge and wipe off the salt it and dry it with a cloth. Mix the spices with the garlic, oil and salt and pepper and coat the meat side of the rib roast with it. Put 100ml water into the roasting pan and place the rib roast with the marinated side down, in the roasting pan. Place the rib roast in the oven and bake for about 90 minutes, until the temperature of the meat is 60° About one hour before serving, place the rib roast back in the oven for 20 minutes at 180°C and then 10 minutes under the grill with the fat side on top! Take the meat out of the oven, pack it in aluminium foil and let it rest for 20 minutes. Use the moist of the meat to make the sauce by adding the cream and the wine. Add these to the moist and let it reduce until you have a smooth, bound sauce.

A STANDING RIB ROAST, ALSO KNOWN AS PRIME RIB, IS A CUT OF PORK (OR BEEF) FROM THE PRIMAL RIB, ONE OF THE NINE PRIMAL CUTS OF BEEF. WHILE THE ENTIRE RIB SECTION COMPRISES RIBS SIX THROUGH 12, A STANDING RIB ROAST MAY CONTAIN ANY WHERE FROM T WO TO SEVEN RIBS. THE STRUCTURE AND BONES KEEP THE MEAT VERY JUICY AND TASTEFUL WHEN FRYING, ROASTING OR BAKING!

ROAST) IB R ( S E J T E B IB R S N E K VAR EET SMAKELIJK!

START ONE DAY AHEAD! LOW TEMPERATURE, HIGH TASTE PREHEAT YOUR OVEN AT 750C

WASTEWATER TYPE LOCATION & STARTUP AVARAGE CAPACITY PEAK FLOW

Municipal & Industrial Ryki, Poland, 2012-2014 5,300 m3/day â&#x20AC;¢ 41,000 p.e. 430 m3/hour

BOZENA BARTNIK Born: Lubliniec, Poland Director of AG responsible for implementation of the Nereda technology in Poland, Royal HaskoningDHV

IN THE WINTER MONTHS IT CAN BE MINUS 30 DEGREES S, CELSIUS IN SOME PARTS OF POLAND. IN THOSE AREA DRINKING COFFEE WITH VODKA IS NOT UNUSUAL; THE ALCOHOL WILL KEEP YOU WARM.

POLISH CUISINE HAS A MULTICULTURAL BACKGROUND. BESIDES THE POLISH, ALSO JEWS, BELARUSIANS, UKRAINIANS, RUSSIANS AND LITHUANIANS LIVE IN THIS CENTRAL EUROPEAN COUNTRY. THE POLISH CUISINE IS INFLUENCED BY THE MANY DIFFERENT COMMUNITIES AND CULTURES IN THE COUNTRY.

MEALS BECAUSE IT CAN BE VERY COLD FOOD POLES HEARTYENER WITH FISH OR MEAT SO THAT THEY HAVE ENOUGH GY. SOUP IS SERVED WITH MANY MEALS. IN WINTER,PLE, HOT SOUP AND COLD SUMMER SOUPS. FOR EXAM . CHLODNIK IS A COLD SOUP WITH CHIVES AND EGGS

Nereda in Poland Based on the outcome of a public tender process, PGKIM (a municipal-owned utility company from Turku, Poland) selected Royal HaskoningDHVâ&#x20AC;&#x2122;s Nereda technology-based offer for the design and engineering of their new wastewater treatment. Important criteria in the tender evaluation process were capital expenditure and total costs of operation. The wastewater is a mixture of sewage, tanked-in septic and industrial discharges from primarily vegetables.

FACT: BIGOS IS SAID BY SOME TO HAVE BEEN INTRODUCED TO POLAND BY JOGAILA, A LITHUANIAN GRAND DUKE WHO BECAME POLISH KING WLADYSLA W JAGIELLO IN 1385 AND WHO SUPPOSEDLY SERVED IT TO HIS HUNTING-PARTY GUESTS. METAPHORICALLY, BIGOS MEANS 'CONFUSION', 'BIG MESS' OR 'TROUBLE' IN POLISH.

BIGOS HOW TO PREPARE

INGREDIENTS • 1/2 medium cabbage • 4 cups of sauerkraut • 1 can tomato paste • 250 gr bacon sliced • 500 gr pork diced (any parts that can be sautéed is good); optional rest overs from Sunday dinner - chicken wings or chicken breast

Cut your washed cabbage in thin slices and boil until it is tender in a pot. Boil the sauerkraut in another pot in about 2 cups of water. Strain and keep the sour water aside. Sauté your diced pork in a pan with some cooking oil (lard, coconut oil or butter are good), then set aside. Sauté the bacon and sausage with the onion and garlic in the remaining grease. In a large pot, combine the cooked cabbage, sauerkraut, sour water, tomato paste, spices and your cooked meats, onion and garlic. Let simmer for about 1 hour. Enjoy with your family and friends!

• 500 gr Kielbasa sausage sliced (optionally substitute with a quality sausage from your butcher) • 1 large onion diced • 2 cloves garlic, minced • 1 bay leaf • optional salt and pepper to taste

BIGOS ITS CONSIDERED TO BE THE POLISH NATIONAL DISH. TRADITIONALLY, THERE WAS A POT WITH SOME BIGOS COOKING ALMOST IN PERMANENCE. THERE IS NO STRICT RECIPE AND THE VARIATIONS ARE ENDLESS. HUNTERS USE TO COME BACK FROM A HUNT AND WOULD PUT THE MEAT THEY BROUGHT BACK IN THE STEW, MAKING IT A DIFFERENT STEW EVERY TIME. THE ORIGINAL RECIPE CALLS FOR KIELBASA SAUSAGE, BUT YOU CAN SUBSTITUTE IT WITH ANOTHER KIND OF SAUSAGE IF YOU CAN'T FIND A GOOD QUALITY KIELBASA WITHOUT ADDITIVES, SUGAR OR OTHER INTRUDERS. ALL THE MEATS USED CAN BE SUBSTITUTED FOR WHAT YOU HAVE AVAILABLE, IT'S THE SPIRIT OF THIS STEW.

THE DUKES OF BIGOS! BEST ENJOYED IN GOOD COMPANY

BON APPETIT WSZYSTKIM! 27

WASTEWATER TYPE LOCATION & STARTUP AVARAGE CAPACITY PEAK FLOW

Municipal pilot Kloten, Switzerland, 2014 1.5 - 5.0 m3/day • 10-30 p.e. 1.0 m3/hour

KIM SORENSEN Born: Varde, Denmark Business Development Director Group CTO, Group Technology Ofﬁcer, WABAG

CIALLY SWITZERLAND HAS SOME EXCELLENT WINES. ESPEITY AND QUAL IN THE REGION OF ZURICH SOME VERY HIGH LESS, EXCLUSIVE WHITE WINES ARE PRODUCED. NEVERTHEBORD THE THESE WINES HARDLY EVER MAKE IT ACROSS THEMERAS TO OTHER COUNTRIES. PERHAPS, THE SWISS KEEP THEIR OWN LITTLE SECRET?

SWITZERLAND IS BLESSED WITH NUMEROUS RESTAURANTS. NO MATTER HOW SMALL THE VILLAGE, IT WILL PROBABLY HAVE AT LEAST ONE FINE RESTAURANT. THE SWISS ARE VERY OUTGOING AND SOCIAL WHEN IT COMES TO ENJOYING A MEAL. AND LIKE WITH ALL THINGS IN SWITZERLAND: QUALITY IS A MUST. THE LEVEL OF THE SWISS CUISINE IS GENERALLY VERY HIGH!

NUMEROUS LAKES SWITZERLAND IS THE WATER CASTLE OF EUROPE! THE IDE NOT ONLY SWITZERLAND AND RIVERS LIKE THE RHINE AND THE RHONE PROVWAT LY. BUT ALSO LARGE PARTS OF EUROPE WITH FRESH ER CONSTANT Nereda in Switzerland Switzerland has only a few big plants in urban areas. The country is very rural, but the population is densely concentrated in the valleys. We see more and more public-private initiatives for wastewater treatment of 4 to 6 small communities working together. Nereda has an unique selling point due to the small footprint! The Swiss government is to impose additional and very strict regulations for water treatment, for example for the removal of medicine residue. This new law will be the strictest in the

world. Theoretically Nereda has the advantage to eliminate more substances, because we can select the bacteria in the activated sludge, forming BioямБlms systems. The Nereda Community and Switzerland This book is a joyful way to kick off the Community. Let us join online and in real life to share our experiences. The technology has a huge development potential in the detail. If we share our knowledge, we can make sure to stay in front and remain the leader in wastewater innovation!

FACT: ROSTI IS A SWISS DISH CONSISTING MAINLY OF POTATOES. IT WAS ORIGINALLY A BREAKFAST DISH, COMMONLY EATEN BY FARMERS IN THE CANTON OF BERN, BUT IS NOW EATEN ALL OVER SWITZERLAND AND AROUND THE WORLD. MANY SWISS PEOPLE CONSIDER ROSTI TO BE A NATIONAL DISH. RATHER THAN CONSIDERING IT A COMPLETE BREAKFAST, IT IS MORE COMMONLY SERVED TO ACCOMPANY OTHER DISHES SUCH AS SLICED VEAL ZURICH STYLE.

SLICED VEAL WITH HASH BROWNS

*ZURICH STYLE*

HOW TO PREPARE INGREDIENTS Veal • 600 gr veal (i.e. cutlet) cut into 1 by 3-4 cm stripes • butter • 1 teaspoon paprika (powder) • salt and pepper • 1 onion, in slices • 200 – 300 Cremini mushrooms (cleaned and cut in four) • juice from half a lemon • 1 dl white wine • 1 dl beef broth with 1 tea spoon Maïzena • 2 dl cream • a bundle parsley, ﬁnely chopped Hash Brown (Rösti) • 1 – 1.5 kg potatoes • salt • approx. 100 gr butter

In a large frying pan, melt some butter over medium-high heat and as soon as the butter foams, immediately add the meat, frying it quickly until golden brown on all sides. Set aside the meat and cover with aluminium foil to keep warm. Again add butter to the pan and sauté the onion for a couple of minutes. Now add mushrooms and the lemon juice. Cook until mushrooms begin to soften, in approx. 5 minutes. Take out and stow the mushrooms and onions, but keep the moist in the pan. Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape up any browned bits. Stir in the veal (and juices) and cook over low heat for another 10 minutes. Stir in the cream and season to taste with paprika, salt and pepper. Allow it bubble for a few minutes until hot, serve sprinkled with fresh snipped parsley. First cook the potatoes in salt water with the peel, they should remain firm. Let them cool down and then peel them. In a large frying pan over medium-high heat, melt a tablespoon of the butter and as soon as the butter foams, start passing the potatoes through a potato grater directly into the frying pan. When the surface is covered with grated potato, add salt to the potatoes, and turn them. Then push the grated potato to the sides and add butter to the middle of the pan and continue to grate more potato on to the melted butter. Continue until all potatoes have been grated. Add a little salt again and turn several times. Then form the potatoes into one big flat cake and add a little butter at the rim. Reduce the heat and let it fry for approx. 10 minutes. Now place a big plate over the top of the frying pan and flip both the plate and the frying pan 180°C. Now add a little more butter to the frying Pan and slide the Hash brown (now on the plate) back into the frying pan. Again adding a little butter at the rim and allow to fry for another 10 minutes before serving.

THE INGREDIENTS...

SLICED VEAL

...TOGETHER

ADDING THE WINE

*ZURICH STYLE*

WITH HASH BROWNS NATIONAL DISH OF SWITZERLAND DON'T SPILL ANY OF THE REMAINING WHITE WINE! USE SWISS PERFECTION FOR TWISTING THE ROSTI

SMELLS GOOD! BON APPETIT! 31

"As soon as the smell hits me, I am transported back to a different place in time and I'm back at my mother's kitchen table!"

ZOERVLEISJ WITH THICK FRIES 32

ERIK OOST WEGEL Born: Heerlen, The Netherlands Chairman of the executive board Royal HaskoningDHV

ZOERVLEISJ BEEF STEW

HOW TO PREPARE Put the beef in a cooking pot. Place the slices of onion on top and cover with the vinegar and the water. Add the bay leaves, the peppercorns and the whole cloves, the peppers and salt, cover the pot and let is marinate for 5 days in a cold and dark place! Yes, 5 days. No worries the vinegar does its work. Separate the meat from the marinade. The colour of the meat is indeed interesting by now… Pat the beef dry with kitchen paper. Melt the butter in a frying pan and fry the meat till it is nicely brown. Put the meat back in the marinade, bring back to a boil then lower the heat and simmer until the meat is tender, a good hour or two. After 1,5 hour stir in 4 tablespoons of appelstroop (apple syrup). When the meat is tender, take it out and put it in a bowl. Put the juice in a strainer, take out the herbs but put the onion slices back in the bowl with the meat. Break the ontbijtkoek (gingerbread) into pieces and add it to the sauce. Slowly simmer until the ontbijtkoek has dissolved. Add the meat to the sauce and heat it up before serving. Slice the meat in large pieces, add the sauce generously and serve hot on a plate with noodles or mashed potatoes or even French fries and a fresh green salad. Enjoy!

ZOERVLEISJ IS AN OLD REGIONAL RECIPE, A BIT SIMILAR TO BEEF STEW BUT WITH A T WIST FROM THE BURGUNDIAN PROVENCE OF LIMBURG IN THE SOUTH OF THE NETHERLANDS. LITERALLY TRANSLATED IT MEANS SOUR MEAT. THE SOUR REFERS TO A PROCESS OF MARINATING THE MEAT, IN VINEGAR. HOWEVER, DESPITE ITS NAME THE DISH IS SWEET DUE THE VINEGAR BEING COMPENSATED FOR WITH APPLE SYRUP AND DUTCH GINGERBREAD.

FACT: TRADITIONALLY, LIMBURG IS THE FIRST PROVINCE IN THE NETHERLANDS WHERE THE REAL FOOD CULTURE FIRST EMERGED. INFLUENCE OF THE NEIGHBOURING COUNTRIES AND THE BURGUNDIAN CHARACTER OF THE LIMBURGER, ARE A GOOD BREEDING GROUND FOR NUMEROUS EXCELLENT RESTAURANTS AND TASTY DISHES. IN MANY DISHES REGIONAL INGREDIENTS SUCH AS THE WHITE ASPARAGUS, THE MONASTERY LIVAR PIG, FRUIT, CREAMY CHEESES OR GAME FROM THE SOUTH LIMBURG HILLS ARE USED. LIMBURGERS ARE ESPECIALLY PROUD OF THEIR BEERS. IN FACT, THE ELDEST DUTCH BREWERY IS SITUATED IN THE HILLS OF WYLRE.

INGREDIENTS • one large piece of lean beef (at least 1 kilogram) • butter Marinade: • 1/3 vinegar and 2/3 water, just enough to ‘drown’ the beef • 5 bay leaves • 8 cloves • two table spoons of peppercorns (unless you like it spicier) • 3 red/green peppers • 4 large onions, peeled and sliced into onion rings • 1 tea spoon of salt • 2 tablespoons butter • 4 tablespoons ‘appelstroop’ (apple syrup) • 2 slices ontbijtkoek* *) literally translated: ‘breakfast cake’, Dutch spiced cake, rye is its most important ingredient, it gives taste to the stew and thickens the sauce. If not available gingerbread or ginger cake will do.

WASTEWATER TYPE LOCATION & STARTUP AVARAGE CAPACITY PEAK FLOW

Municipal Wemmershoek, South Africa, 2015 5,000 m3/day â&#x20AC;¢ 39,000 p.e. 625 m3/hour

GRAHAM HARTLETT Born: Johannesburg, South Africa Sales/marketing manager for WEC projects - looking for opportunities in South African to implement Nereda plants.

THEIR SOUTH AFRICANS LOVE COMING TOGETHER TO ENJOANY EXCU SE MEAL TOGETHER. IN FACT, THEY USE DINNER AS I IN THE TO INVITE OVER FRIENDS AND FAMILY! WITH A BRAA PANY AND MIDDLE, THE SOUTH AFRICAN WILL ENJOY THE COM THE SUN.

Nereda in South Africa South Africa is developing rapidly. The population and the economy are growing. A side effect of this development is a backlog in water sanitation infrastructure. Both an adequate sewerage system and efﬁcient treatment facilities are needed. Besides, due to the growth, there is a lot of pressure on the power supply. This is a big challenge, but also a big opportunity. If the same momentum is created as around the 2010 World Cup football tournament, this challenge might just be solved within the

next decade! Nereda provides all solutions needed in this task: small, energy efﬁcient and above all: sustainable! The Nereda Community and South Africa When you get involved in an activity, the experience is ampliﬁed. Contact between the companies, partners and licensees is essential, so together we can reach a higher level of understanding and insight. Like every new and innovative process, Nereda can evolve further. Working together, understanding and optimization is the only logical next step.

FACT: THE WORD BRAAI (PLURAL BRAAIS) IS AFRIKAANS FOR "BARBECUE" OR "GRILL" AND IS A SOCIAL CUSTOM IN SOUTH AFRICA AND SURROUNDING COUNTRIES. THE TERM ORIGINATED WITH THE AFRIKAANSSPEAKING PEOPLE, BUT HAS SINCE BEEN ADOPTED BY SOUTH AFRICANS OF MANY ETHNIC BACKGROUNDS.

CHICKEN STEW

POTJIEKOS HOW TO PREPARE Heat the oil in the pot; a large three legged cast iron pot over coal fire if you want to prepare this recipe on the traditional way!

INGREDIENTS • 1 kg chicken thighs • 45 ml cooking oil • 10 ml salt • 4 bay leaves • pinch dried thyme • 4 black pepper corns

Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown. Add the herbs, spices and chutney. Arrange the carrots, potatoes and mushrooms in layers on top of the chicken. Dissolve the stock cube in the water and add it to the potjie. Replace the lid and let it simmer gently for at least 2 hours. Add more water if the potjie becomes too dry.

• pinch ground allspice • 45 ml chutney • 500 ml carrots, peeled and sliced • 6 large potatoes, peeled and sliced • 500 g whole button mushrooms • 125 ml boiling water • 1 chicken stock cube

THE POTJIEKOS IS SOUTH AFRICAN STEW, TRADITIONALLY PREPARED IN A CAST IRON POT ON AN OPEN CHARCOAL FIRE. IT IS SLOW COOKING IN OPTIMA FORMA, WHILE IT TAKES A LARGE PART OF THE DAY TO PREPARE IT ON THE TRADITIONAL WAY! IT SLOWLY SIMMERS ON THE FIRE, WHILE YOU CAN SIT AROUND THE FIRESIDE WITH FRIENDS AND FAMILY AND GET HUNGRY DUE TO THE DELICIOUS SMELLS FROM THE MEAL. OUR RECIPE IS A BIT FASTER!

SIT BACK AND RELAX LET THE FIRE DO ITS WORK

WHAT DOES THE NAME NEREDA MEAN? The name Nereda derives from the Greek word “Neraida”. Nereda was a water nymph and one of the daughters of Nereus, the wise and benevolent Greek god of the sea. In Greek mythology Nereda is linked with the terms “pure” and “immaculate”, a hint to the water quality produced by the new technology.

NEREDA & MARK VAN LOOSDRECHT Nereda started with a scientific theoretical challenge – “why and how do bacteria create structures?” and a practical challenge in wastewater treatment – “how can we design more compact plants without loss of efficiency?” Combining these two challenges led to one simple but very efficient technology: Nereda. Mark van Loosdrecht (Delft University of Technology) came up with the brilliant idea of this combination. Nereda is developed in a unique public-private partnership between the University, the Dutch Foundation for Applied Water Research (STOWA), the Dutch Water Authorities and Royal HaskoningDHV.

STONE PAPER

This book is pressed on stone paper. This sustainable and innovative paper is made out of waste form stone quarries instead of wood. During the production, zero liter of water are needed, as where with normal paper for every 1,000 kg of paper, you need nearly 3,000 liters of water! And don’t be afraid to use this book in your kitchen! The stone paper is water resistant!

Stone Paper is produced without using water, toxins or bleach. The production process doesn’t generate any harmful gasses and wastes no water. Anything unused or excess can be easily recycled in new Stone Paper. In addition, it is easily and safely broken down by nature and be burned without the release of any harmful gas.

Stone Paper is about sustainable development with respect to our planet. Stone Paper is a tree-free paper that consists mainly out of mineral powder bounded with a small percentage of non-toxis resin. Stone Paper is tree-free, and thus protects our forests, our environment and above all has similarities to traditional wood pulp paper in regard to its elasticy and tear-resistancy in a ratio of 1:1 and 2:1.

Stone Paper is water-resistant, tree-free and in essence ﬁber-free. It doesn’t absorb ink and as such uses slightly less ink during print in comparison to wood pulp paper. The result is an extremely sharp image.

HOW DOES IT WORK?

After twenty years of research and development this innovative biological solution is now proving itself as the next leap forward in wastewater treatment technology. See nereda.net for the projects that are currently in operation and under construction.

The resilience and stability of the treatment process under strong varying influent load conditions and extreme influent pH fluctuations is remarkable. Furthermore, even during wintry conditions, extensive nitrogen removal has been established at very high biological sludge loads.

Nereda treats wastewater with the unique features of aerobic granular biomass - purifying bacteria that create compact granules with superb settling properties. The performance of Nereda plants exceeds those of activated sludge. The efﬂuent quality of the Epe plant for example, designed for ﬂows of up to 1,500m3/h, meets the highest standards, with total nitrogen and phosphorous concentrations lower than 5 and 0.3mg/l.

Nereda is being used internationally for the sustainable and cost-effective treatment of industrial and domestic wastewater. With tank sizes already similar to the world’s largest SBR-tanks, the technology is proven and suitable for even the largest applications.

NEREDA COMMUNITY Nereda, the community and Royal HaskoningDHV Royal HaskoningDHV strongly believes in creating a community. Bringing all knowledge and experience together is like creating an ecosystem that grows from theory to practice. Together with Mark van Loosdrecht (Delft University of Technology), the Dutch Foundation for Applied Water Research (STOWA) and the Dutch Water Authorities, we planted the seed that has to flourish into this ecosystem. To make sure this community will bloom, we provide all the ingredients: the (digital) channels, the theory, the support and back office. We are not in this for short term profit but for long term results!

THE 'WORLD' FAMOUS WORSTENBROODJE 42

MARK VAN LOOSDRECHT Born: Loon op Zand, The Netherlands

Professor, Research related to Environmental Biotechnology, Resource Recovery and Water and Wastewater Technology, Delft University of Technology

WORSTEN BROODJE

SAUSAGE ROLLS

FACT: THE LOCAL BROADCASTING COMPANY FROM THE PROVINCE OF NOORD-BRABANT, WHERE MARK VAN LOOSDRECHT WAS BORN, ORGANIZES AN ANNUAL CONTEST FOR THE BEST WORSTENBROODJE. THERE EVEN IS AN OFFICIAL FOUNDATION TO PROMOTE AND PRESERVE THE WORSTENBROODJE!

HOW TO PREPARE

Combine the ground chuck, pork and veal in a large bowl. Add Holland Rusk, nutmeg, salt, pepper and 1 beaten egg. Mix gently by hand until thoroughly combined. Refrigerate until ready to use. In large mixing bowl, combine warm milk, sugar, oil and yeast. Let stand for 5 minutes or until yeast starts to foam. Add salt, beaten egg and 3 cups of flour. Using dough hook, knead dough on medium high speed for 5 minutes or until dough is smooth and elastic, adding additional flour if needed. Turn dough into a greased bowl, cover with a warm damp towel and set in a warm draft free space for 45-60 minutes, or until dough has doubled in size. Punch down dough and divide into 18 pieces. Keep covered and set aside. Meanwhile, remove meat from refrigerator and divide into 18 pieces. Roll each piece into a sausage shape, about 4” long. Set aside. Line three cookie sheets parchment paper or silicone baking mats. For each worstenbroodje, roll out a piece of the dough into a rectangle, about 15 by 8 cm. Place one piece of meat in center of dough. Fold the ends of the dough over the meat and wrap, pinching the seam closed. Place worstenbroodjes, seam side down, on cookie sheets. Brush each one lightly with beaten egg, if desired. Let the worstenbroodjes rise in a warm area for about 20 minutes, while oven is pre-heating to 180°C. Bake for 30 minutes or until golden brown. Leftover worstenbroodjes can be eaten cold, or reheated. If you dip them in ketchup, please don’t tell me about it. If you find it necessary to jazz up the meat by adding garlic, onions or other spices, be my guest. Just don’t tell me about it. Feel free to use a little mustard - that you can tell me about.

A BRABANT SPECIALTY IS WORSTENBROOD (SAUSAGE ROLL) MADE AN OBLONG ROLL AROUND LUXURY WHITE BREAD DOUGH FILLED WITH MINCED MEAT. THE SAUSAGE ROLL HAS EVOLVED FROM A MORE LUXURY VERSION WITH PASTRY. WHITE BREAD DOUGH IS CHEAPER THAN PASTRY, SO THIS WAY EVERYONE COULD ENJOY A SANDWICH WITH SAUSAGE. WORSTENBROODJES ARE TRADITIONALLY EATEN ON 'VETTE DINSDAG' (FAT TUESDAY, BETTER KNOWN AS MARDI GRAS). THE COMBINATION OF ANIMAL AND VEGETABLE INGREDIENTS SHOWS THAT IT ACTUALLY IS AN FOOD OFFER FROM THE PAGAN FERTILITY CULT. EATING THESE SANDWICHES WOULD PROMOTE THE WELFARE OF THE LIVESTOCK AND THE CROP GROWTH. MARDI GRAS WAS THE COUNTERPART TO THE SKINNY WEDNESDAY WHEN THE FASTING PERIOD PRIOR TO EASTERN STARTED.

INGREDIENTS Meat • 1/2 pound minced meat • 1/2 pound ground pork • 1/2 pound ground veal* • 1/2 cup crushed rusk or unseasoned bread crumbs • 1 teaspoon nutmeg • 1 teaspoon salt • 1/2 teaspoon pepper • 1 egg, beaten * May use 2 parts ground chuck, 1 part ground pork. Dough • 1 cup warm milk (110-115 degrees) • 2 tablespoons sugar • 2 tablespoons vegetable oil • 1 teaspoon salt • 1 egg, room temperature, beaten • 2 teaspoons yeast • 3 - 3 1/2 cups ﬂour

BOTH GEA AND ROYAL HASKONINGDHV'S NEREDA ARE GLOBAL BRANDS. THEREFORE IT IS ONLY LOGICAL THAT WE STRIVE FOR FURTHER DEVELOPMENT TOGETHER!

JOOST VLIEGEN Born: Geldrop, The Netherlands Director Business Line Environmental Technology, GEA

GERMANY IS A BIG COUNTRY. THE DISTANCES FORCE MANY COMMUTERS TO LEAVE THEIR HOUSES ON SUNDAY NIGHT, SPENDING THE WEEK NIGHTS IN A 'DORM' AND ONLY RETURNING HOME ON FRIDAY. LOTS OF COMPANIES OFFER THEIR STAFF A BROAD CHOICE OF WARM DISHES FOR LUNCH, SO PEOPLE WON'T HAVE TO COOK WHEN RETURNING IN THEIR DORMS.

ALTHOUGH MORE AND MORE TOP RESTAURANTS ARE OPENING, THE AVERAGE LEVEL OF GERMAN THE CULINARY CULTURE IS NOT VERY HIGH. THE "BURGERLICHE KUCHE" (THE BOURGEOIS KITCHEN) IS A BIT SALTY AND GREASY AND USUALLY ENJOYED WITH A GOOD GLASS OF GERMAN BEER. GERMAN FOOD IS NORMALLY RATHER BASIC AND THEREFORE, EATING IS MERELY A VERY SOCIAL HAPPENING: "GEMUTLICH!"

Nereda in Germany GEA Group is a German based, global operating company, providing ‘decanter centrifuges’ to separate sludge in clean water and solids. Together with Royal HaskoningDHV, GEA Group has a strong faith in the technology.

The Nereda Community and Germany In the end, our common goal is to realise as many Nereda plants worldwide as possible. We intend to intensify contact between all stakeholders, to achieve this goal. Together with Royal HaskoningDHV and other providers, we keep our products up to date. Together with our clients, we optimize the current plants. We see huge possibilities in upcoming markets like the Middle East, India, Brazil and Africa.

FACT: THE NORTH OF GERMANY IS FAMOUS FOR THEIR MEAT PRODUCTION AND ESPECIALLY THE WORLD FAMOUS GERMAN SAUSAGES LIKE THE CURRY WURST AND BRAT WURST. YOU WILL NEVER HAVE TO WALK FAR TO SEE A STALL WHERE YOU CAN BUY A SANDWICH WITH A SAUSAGE AND BEER, COMMONLY ENJOYED DIRECTLY OUTSIDE ON THE STREET!

GrUnkohl MIT PINKEL GREEN CABBAGE WITH GERMAN SAUSAGE HOW TO PREPARE Bring a large pot of salted water to a boil. Plunge the cabbage into the water and blanch for 1 to 2 minutes. Drain the cabbage well in a colander and coarsely chop.

INGREDIENTS • 2 1/2 – 3 kilos of green cabbage, washed, stems and ribs removed • 2 tablespoons vegetable oil • 2 medium yellow onions, peeled and chopped • 2 tablespoons rolled oats

Heat the oil in a large saucepan and add the onions, fry them until they are glazy and translucent. Add the cabbage and 2 cups of water. Stir in the oats and bring to a boil, then reduce the heat and simmer for 30 minutes. If necessary, add 1 cup water in -cup increments. The stew should be very moisty, but not soupy. Add the pork loin and the Pinkelwurst, and cook over a low heat for 30 minutes. Add the smoked sausages and up to 1/2 cup water, if necessary. Cook for 30 minutes. The smoked sausages should only be added for the last 30 minutes of the cooking time, otherwise they will burst. Finally, season the dish with salt, pepper and nutmeg. Serve with boiled or caramelized potatoes.

• 1 kilo smoked pork loin • 1 Pinkelwurst or other smoked boiling sausage, such as kielbasa • 2 smoked boiling sausages • salt and freshly milled black pepper • generous pinch of ground nutmeg

PINKELWURST IS A SMOKED SAUSAGE WHICH IS EATEN WITH CABBAGE IN THE NORTHWEST OF GERMANY. THE WORD PINKEL IS EAST FRISIAN AND DERIVES FROM PINK = 'LITTLE FINGER'. ANOTHER EXPLANATION FOR THE ORIGIN OF THE NAME IS THAT THIS FATTY SAUSAGE 'PEES' (GERMAN: PINKELT) WITH FAT FOR A LONG TIME DURING SMOKING.

EIN PROSIT AUF DER GEMUTLICHKEIT ENJOYED BEST WITH A GERMAN BEER!

GUTEN APPETIT! 47

WASTEWATER TYPE LOCATION & STARTUP AVARAGE CAPACITY PEAK FLOW

Municipal Epe, The Netherlands, 2011 8,000 m3/day â&#x20AC;¢ 54,000 p.e. 1,500 m3/hour

JAN-DOUWE TILKEMA Born: Drachten, The Netherlands Director Waste Water Vallei en Veluwe

THE ECHOPUT IN HOOG SOEREN HAS BEEN FAMOUS FOR 60 YEARS AS THE BEST RESTAURANT IN THE NETHERLANDS TO EAT GAME!

ONDS TO "FALLOW LANDS" IN VELUWE DERIVES FROM GERMANIC 'FALWA' (PALE) IN THE SENSE OF "INFERTILE" AND THE NAME CORRESP TO BE NUTRITIOUS AND FILLING. DARK, ENGLISH. THE LANDSCAPE IS ROUGH, THE LIFE AND WORK TRADITIONALLY WAS HEAVY, SO THE FOOD HAD Y POPULATED, SOLID RYE BREAD, STEWS AND 'STAMPPOT' (POTATOES MASHED WITH VEGETABLES) ARE TYPICAL FOR THIS REGION. WHILE SPARSEL PEOPLE CONSIDER EATING VERY SOCIAL AND SO PEOPLE LOVE TO GET TOGETHER FOR A GOOD DISH!

Nereda and Water Authority Vallei en Veluwe The Water Authority Vallei en Veluwe states the goal that wastewater will ‘no longer exist’. We see treating wastewater as a part of something bigger; as a source of valuable raw materials that we can recover and reuse. Also, the generation of renewable energy from wastewater is such a commodity. We are very proud of the fact that ‘our’ Nereda plant was the ﬁrst full scale for treating municipal wastewater worldwide.

The Nereda Community and Water Authority Vallei en Veluwe The construction of our plant was the result of a very successful collaboration between the Dutch Water Authorities, Delft University of Technology and Royal HaskoningDHV. With this innovative technology we currently achieve an energy reduction of about 30% while the annual costs and land costs are signiﬁcantly lower than the existing treatment techniques. Although the Nereda technology is a proven technology, we still see room for improvement with process control and optimization of the technique. It would be good to share experiences with other users so we can develop the technology further along.

FACT: SITUATED IN THE MIDDLE OF THE DUTCH NATIONAL PARK 'DE VELUWE' IS THE KROLLER-MOLLER MUSEUM, KNOWN FOR ITS EXCELLENT COLLECTION OF VAN GOGH PAINTINGS.

RAGOUT VAN HERT VENISON STEW

HOW TO PREPARE Heat a good splash of oil in a wide-based pan over a medium-high heat. Season the venison with salt, then brown (in batches) until golden all over; remove and put aside.

INGREDIENTS • olive oil • 2.5 kg/5 lb. venison shoulder, cut into 4cm/1 in chunks • 300 gr/10 oz. pancetta, cut into small cubes • 2 red onions, ﬁnely chopped • 3 celery sticks, ﬁnely chopped • 2 carrots, peeled and chopped

Turn the heat down to low and add the pancetta. When it starts releasing some of its fat, add the onions, celery, carrot and garlic along with a pinch of salt. Scrape up any sticky bits left behind from the venison. Sweat for 20 minutes until the onions are soft and sweet, then stir in the herbs, juniper, cinnamon and venison (plus any resting juices). Turn the heat up to medium-high and when it begins sizzling, add the tomatoes and wine and bring to the boil before immediately turning it down to a simmer. Season well, then leave to bubble away for at least two hours until the meat is falling apart. Add the chocolate to thicken the sauce. Break it up a little with a spoon and try to hunt down and discard the juniper berries, cinnamon and bay leaves.

• 4 garlic cloves, ﬁnely chopped • 3 bay leaves • small bunch of thyme, leaves picked • 1 teaspoon juniper berries • 2 cinnamon sticks • 400 gr tin tomatoes, drained and rinsed • 1 bottle of red wine • 50 gr of pure chocolate, at least 75% cacao.

THE WORD RAGOUT HAS ITS ORIGIN IN THE FRENCH VERB RAGOUTER, MEANING 'MAKING HUNGRY'! RAGOUT OF DEER WILL CERTAINLY MAKE YOU HUNGRY FOR MORE. TRADITIONALLY THIS DISH IS SERVED IN THE HUNTING SEASON, FROM OCTOBER UNTIL DECEMBER. THE BASIC OF A TYPICAL RAGOUT IS GAMEFROM THE VELUWE AND THE PREPARATION INVOLVES SLOW COOKING OVER A LOW HEAT. THE REGION WHERE EPE IS SITUATED IS CALLED 'DE VELUWE', AND IS THE BIGGEST NATIONAL PARK IN THE NETHERLANDS. THE HILLY PASTURES AND VAST FORESTS OFFER HABITAT FOR WILDLIFE SUCH AS DEER, WILD BOAR AND RED DEER. AN IDEAL SOURCE FOR YOUR RAGOUT!

A SMOOTH DISH FROM A ROUGH LANDSCAPE EVEN THE SCENERY IS LIKE A VAN GOGH PAINTING RAGOUT is a popular DISH in WINTERTIME 51

WASTEWATER TYPE CLIENT LOCATION & STARTUP AVARAGE CAPACITY PEAK FLOW

Municipal Irish Water Clonakilty, Ireland, 2014 4,896 m3/day • 20,500 p.e. 626 m3/hour

PATRICK BUCKLEY

JIM PALMER

Born: Cork, Ireland Deputy managing director EPS Water

Born: Kerry, Ireland Technical director and Nereda® implementation and strategy

IRELAND HAS NOT BEEN VERY FAMOUS FOR ITS CUISINE IN THE PAST. ON THE OTHER HAND, LOTS OF LOCAL PRODUCERS PROVIDE THE COUNTRY WITH THE SOME OF THE BEST INGREDIENTS IN THE WORLD. THE FISH, MEAT, VEGETABLES AND DAIRY ARE OF A VERY HIGH QUALITY. THE CULINARY CULTURE IS EVOLVING VERY RAPIDLY, INFLUENCED BY ALL THE FOREIGN CULTURES COMING TO IRELAND. AND OF COURSE BY THE IRISH THEMSELVES, WHO JUST LOVE TO ENJOY ALL THE GOOD THINGS IN LIFE!

IF YOU WERE TO ASK ANYONE ARO D THE WO RLD TO NAME SOMETHING THAT HAS TO DO ABOUTUNIRE LAN D'S DRINKING CULTURE, MOST PEOPLE WOULD EATING AND GUINNESS, THE STOUT BEER FROM DUBLIN. PROBABLY ANSWER PEOPLE DON'T KNOW IS THAT NOWADAYS NEAWHAT MOST A NEW, MICROBREWERY OPENS IN IRELAND. RLY WEEKLY FROM LOCAL, BIOLOGICAL INGREDIENTS AND BREWING BEER RANGE OF VARIETIES IN TASTE AND TYPES! WITH A BROAD

Nereda in Ireland In 2015, three plants are in operation, all in the Cork area. Ireland, known for its green hills, is a country that has set itself challenging goals in the area of sustainability. Reducing the carbon footprint, enhancing the efﬁciency of wastewater treatment and reducing the energy usage are ambitions that reﬂect in the Nereda technology.

The Nereda Community and Ireland The population density in Ireland is quite low, except for some urban areas such as Dublin, Cork and Limerick. The Irish love to get together for a pint and a meal in a local pub and this could be exemplary for the way we would like to see the Nereda community. To share something, you don’t have to live very close, as long as you know how and where to ﬁnd each other.

FACT: THIS PUDDING IS SERVED NOT ONLY AS DESSERT, BUT ALSO AT BREAKFAST AND LUNCH!

BLACK PUDDING WITH PEARS FLAMBE AND ROSEMARY CINNAMON CARROTS

HOW TO PREPARE INGREDIENTS • comice pears, (one per person, not too ripe) • 2 teaspoons of cinnamon • 1 teaspoon of cardamom • 1 cup white sugar • 2 pieces of star anise • 2 lemons • 25 cl of brown rum • 3 tablespoons Irish butter (slightly tangy, and a little bit salty) • 3 or 4 baby carrots • 1 teaspoon of rosemary (chopped) • 1 tablespoon of brown sugar • salt &pepper to taste • olive oil • Jack McCarthy’s Black Pudding mix (http://www.jackmccarthy.ie/shop/) • parma ham • roquette • malt vinegar • 2 cloves of garlic (finely chopped)

One day before the meal, core and peel the pears, and let them dry out in the fridge uncovered for a day, so that they will dry out a bit and not disintegrate in the pan. On a hot pan add the sugar, be sure to spread it out over the pan evenly so it won’t burn in the corners. Add 3 tablespoons of Irish butter and mix so the sugar doesn’t separate. Add the pears, star anise, 1 teaspoon of cinnamon and the cardamom to the pan. Coat pears with the mix and add rum to flambé. Then add 2/3 of the juice of the lemons. Remove the pears and strain, set aside and reserve the liquid in a separate bowl. In a separate pan, blanch the carrots in water with rosemary and half of the remaining cinnamon until soft. Let water reduce in the hot pan while sprinkling with the rest of the cinnamon, the brown sugar, and a tablespoon of butter. Remove the carrots and set aside. Dump the excess of the pan, but don’t clean the pan. Season pudding with salt and pepper and then add two tablespoons of olive oil to the hot pan that previously had the carrots in it. Sear the Black Pudding, 45 seconds each side. Remove from pan and dab it dry carefully with a cloth. Wrap the pudding in Parma ham and return to fire for an additional 45 second each side, remove and dab once again. Season the roquette with salt and pepper to taste along with the rest of the lemon and a light sprinkle of malt vinegar and minced garlic. Place the pears on the bottom of the plate, then the Black Pudding, the carrots around and the roquette on top. Lightly drizzle with the remaining juice from the flambé and serve! Garnish with star anise if you wish…

THE MAIN INGREDIENT OF THIS DISH IS BLACK PUDDING; A TRADITIONAL IRISH DELICACY WHICH IS MADE FROM PIG'S BLOOD, FAT AND ONION. FOR THIS RECIPE, WE USE MCCARTHY'S BLACK PUDDING WHICH IS AN A WARD WINNING IRISH BLACK PUDDING. IT WAS SERVED TO QUEEN ELIZABETH II OF ENGLAND AT THE STATE BANQUET ON HER VISIT TO IRELAND IN 2011. THIS PUDDING HAS RECEIVED NUMEROUS A WARDS FROM THE 'BROTHERHOOD OF THE KNIGHTS OF THE BLACK PUDDING'; A FRENCH BASED BLACK PUDDING FRATERNITY WHICH PROMOTES BLACK PUDDING PRODUCTION.

BROTHERHOOD OF THE KNIGHTS OF THE BLACK PUDDING

JOIN THE BROTHERHOOD BREAKFAST, LUNCH OR DINNER?

BAIN TAITHNEAMH AS AN BIA! 55

WASTEWATER TYPE LOCATION & STARTUP AVARAGE CAPACITY PEAK FLOW

Municipal Rio de Janeiro, Brazil, 2016 86,400 m3/day โ ข 480,000 p.e. 6,120 m3/hour

ANELISA SILVA SCHMIDT Born: Florianรณpolis, Santa Catarina State, Brazil Project Manager for Brazilian Nereda projects, Odebrecht Ambiental

FEIJOADA IS USUALLY MADE ON THE WEEKENDS, FOR A GATHERING OF FRIENDS AND FAMILY, ACCOMPANIED OF MUSIC AND MANY 'CAIPIRINHAS' (LEMON, SUGAR CANE AND CACHACA DRINK BE CAREFUL!). IT BRINGS FEELINGS OF JOY BECAUSE IT'S ALWAYS A DISH THAT YOU HAVE TO SHARE WITH OTHERS AND BECAUSE IT TAKES A GREAT DEAL OF TIME TO PREPARE, IT'S USUALLY MADE BY AT LEAST 2 OR 3 PEOPLE. BRAZILIANS ARE FAMOUS FOR THEIR JOYFUL AND OPTIMISTIC LIFESTYLE. THE SUN, THE BEACHES, THE SAMBA AND CARNIVAL, THE FOOTBALL AND EVEN THE COLOURS OF THEIR FLAG ARE BRIGHT! FOOD, AS IN MANY COUNTRIES, MEANS A SOCIAL ACT. TO FRATERNIZE WITH THE ONES YOU LOVE. FOR A BRAZILIAN TO EAT ALONE IS VERY SAD, ESPECIALLY LUNCH, THAT IS OUR MAIN MEAL OF THE DAY. THE FAMILY LUNCHES ON SUNDAYS ARE ALMOST SACRED.

Nereda in Brazil Brazil has a tremendous challenge as it comes to water and water treatment. Brazil is facing a water shortage without precedents on the most densely populated region of Brazil: São Paulo metropolitan area, with 20 million people. Although Brazil possesses almost 13% of the fresh water resources on the planet, 34 million Brazilians do not have access to potable water. In addition, almost 40% of the domestic sewage does not receive any treatment. Nereda comes in a very good moment: investments in sewage treatment have being encouraged in Brazil. For Odebrecht Ambiental it offers the possibility to implement a great and effective technology, with high quality for the ﬁnal treated efﬂuent.

BRAZILIANS LOVE FOOD, BUT AS PELE SAID: "BRAZIL EATS, SLEEPS AND DRINKS FOOTBALL. IT LIVES FOOTBALL!" The Nereda Community and Brazil Nereda in Brazil developing rapidly. Because of the immense challenge we have, especially sharing knowledge about start up time is very welcome. Odebrecht Ambiental strives to contribute to solve these challenges as fast as possible. For Brazil is especially important to share information with “hot climate” countries like South Africa, while we have to deal with very different climatological circumstances throughout our country.

FACT: MAking feijoada is a lot of w ork, so in Rio de Janeiro, feijoada is only served on Fridays, Saturdays or Sundays - unless of course you eat it at Casa da F eijoada where they make it 7 days a w eek. Similarly, in Sao P aolo they only serve F eijoada on W ednesdays (lunch w ith cow orkers) and Saturdays. F eijoada has multi-cultural origins, just like the Brazilian people.

INGREDIENTS • 1 kg of black beans • 100 gr of dry meat (typical Brazilian meat of northeast region) • 70 gr of pork’s ear • 70 gr of pork’s tale • 70 gr of pork’s feet (the “light” version – as it is done in my family – does not include pork’s ear, tale and feet) • 100 gr of pork’s ribs • 50 gr of pork’s loin • 100 gr of paio (type of sausage) • 150 gr of Portuguese sausage • 2 chopped onions • 1 portion of green onions • 3 laurel leaves • 5 garlic cloves • black pepper • 2 oranges, peeled and sliced in 4 pieces • 40 ml of cachaça • salt (if needed)

CACHACA >

CachaCa is a distilled spirit made from sugarcane juice. Often used in the popular Brazilian cocktail 'caipirinha'.

FEijoada HOW TO PREPARE Put all the meat in water for 12 hours. Keep changing the water regularly (every 2 or 3 hours). Soak the beans in water for 2 hours. In a big pot, boil the pork’s ear, tale and feet for 20 minutes on a high temperature; water should cover all the ingredients. After ﬁnish cooking, strain the meat and throw away the water. In the same pot, add the dry meat and the beans. Add fresh water to cover all the ingredients plus an additional 5 cm. Then add the peeled and sliced oranges. Boil for 30 minutes and then add the ribs and the sausages (paio and Portuguese sausage). After another 30 minutes biling, you add the loin. When the meat and the beans get softer, about 1 and a half hours later, start preparing the season in a separate pan: fry the chopped onions with a drizzle of olive oil until they glaze, then add the green onions, the garlic, black pepper, the cachaça (be aware not to ﬂamb it – be careful) and braise it. Mix the season to the meat in the pot and let it boil for 15 minutes more. Serve the meat in a separate dish, sliced. Keep the sausages with the black beans. Side dishes: white rice, sautéed kale, sliced oranges and farofa (toasted cassava).

FEIJOADA IS ORIGINALLY A PORTUGUESE DISH. BRAZILIAN FEIJOADA (FEIJOADA BRASILEIRA) IS PREPARED WITH BLACK BEANS, A VARIETY OF SALTED PORK OR BEEF PRODUCTS. IT'S NOT OFFICIAL, BUT ASK ANY BRAZILIAN AND THEY'LL TELL YOU THAT FEIJOADA IS THE NATIONAL DISH. AND IT SHOWS! IT'S SERVED EVERY WHERE FROM SAMBA SCHOOLS TO THREE STAR RESTAURANTS.

SUNDAY FAMILY LUNCHES ARE SACRED USE FRESH WATER BE CAREFUL WITH THE CACHACA!

FEIJOADA THE FAMOUS FEIJOADA DISH

SAUDE! ENJOYING FEIJOADA IN RIO 59

Royal HaskoningDHV is a company which w as established 135 years ago. Still we are a young company; game changers by remaining innovative and looking at the world around from a clear and fresh point of view!

PICANHA ON THE BIG GREEN EGG

READY TO SERVE. ENJOY! 60

RENE NOPPENEY Born: Breda, The Netherlands Global Director Water Products and Innovation at Royal HaskoningDHV

THE BIG

GREEN EGG

FACT: THE BIG GREEN EGG IS INSPIRED BY THE JAPANESE KAMADO, AN ANCIENT JAPANESE COOK STOVE. THE DESIGN IS OPTIMISED BY USING THE MOST MODERN AND INNOVATIVE MATERIALS, SUCH AS CERAMICS FORM AEROSPACE. USING ACTIVE SLUDGE IS AN ANCIENT TECHNOLOGY. WE OPTIMISED IT ADDING INNOVATIVE INSIGHTS AND MATERIALS!

HOW TO PREPARE

It’s fairly easy: bring the temperature to around 175 ºC. Carve a diamond pattern in the fat on top of the meat, 200 grams of meat per person should do, although the portion in Brazil is usually bigger. Rub the meat with sea salt. Let it rest for ﬁve minutes and remove the salt. Use the Big Green Egg Plate Setter to mount the grill. Put the meat on the grill, with the fat side up. Cook it slowly for about 4 to 5 minutes until it’s medium rare. Then remove the Plate Setter and grill it for a few minutes closer to the ﬁre, with the fat side down. Finally, let it rest for about ten minutes in aluminium foil and then serve with just a little pepper.

THE BIG GREEN EGG IS THE PERFECT ILLUSTRATION OF THE QUALITIES OF OUR NEREDA. IT IS COMPACT AND SURPRISINGLY ENERGY EFFICIENT. IT COMES IN A DISTINCT GRANULAR SHAPE AND IS VERY EASY TO OPERATE. IT EVEN HAS A CONTROLLER MOUNTED ON ITS CERAMIC DOME TO HELP GUIDE YOU THROUGH THE COOKING PROCESS. IT IS VERY FLEXIBLE, IN THAT YOU CAN PREPARE MEATS, FISH, BREADS, PIZZAS AND VEGETABLES IN A VARIETY OF WAYS: GRILLING, SLOW COOKING AND EVEN SMOKING. AND, LAST BUT NOT LEAST, ITS 'EFFLUENT' QUALITY IS UNSURPASSED: ANYTHING YOU PREPARE SUDDENLY TASTES WONDERFUL. IT REALLY IS THE NEXT STEP IN BARBECUING; MUCH LIKE OUR NEREDA IS THE NEXT STEP IN WASTEWATER TREATMENT.

INGREDIENTS As for my favourite recipes, well there are many, from all of our Nereda countries. A good Dutch ﬂank steak, an Irish salmon, a South-African T-bone or an Australian Wagyu beef, all are great. But if I had to choose one, it’s perhaps the Brazilian Picanha. Picanha Picanha is also known as the most popular piece of meat from Brazil and is commonly known in as ‘Bavette’ or ‘Flank Steak’. The meat is characterised by its triangular shape which is covered by a ﬁne layer of fat. Depending on the type of cattle, the fat layer can vary in thickness, and in hardness.

WASTEWATER TYPE CLIENT LOCATION & STARTUP AVARAGE CAPACITY PEAK FLOW

Municipal South Burnett Regional Council Kingaroy, Australia, 2016 2,700 m3/day â&#x20AC;¢ 16,000 p.e. 450 m3/hour

MONITA NAICKER Process Engineer at Aquatec-Maxcon Pty Ltd

RALIA? THAT NEREDA IS A GIRLS CHRISTIAN NAME IN AUST A WELL AND ' LILY IN AUSTRALIA NEREDA MEANS 'RED WATER KNOW INDIGENOUS TEACHER IS DR NEREDA WHITE.

AUSTRALIA IS A MELTING POT OF CULTURES WHICH IS EVIDENT IN THE AUSTRALIAN KITCHEN BEING INFLUENCED BY CULTURES FROM ALL AROUND THE WORLD. IF THERE'S ONE THING THAT IS CHARACTERISTIC OF A AUSTRALIAN COOKING, IT IS THAT THEY WILL USE THEIR BARBECUE OFTEN. OUTDOOR ENTERTAINING IS COMMON IN AUSTRALIA, ESPECIALLY DURING THE SUMMER MONTHS. A TYPICAL BBQ CAN BE ENJOYED WITH FAMILY AND FRIENDS AT HOME, ON THE BEACH OR IN A PARK. STEAK, CHICKEN, SEAFOOD AND SALAD IS TYPICAL BBQ FARE AND OFTEN ENJOYED WITH A COLD BEER.

Nereda in Australia Recycled water from Sewage Treatment Plants is used for toilet ﬂushing, washing, irrigation but not for drinking purposes. Drinking water is produced by treating river, lake, bores and even sea water. The wastewater treatment plants in Australia have to meet regulations that are amongst the highest in the world. The (sub-) tropical climate brings intensive rains and therefor huge peakﬂows followed by drought in other seasons. Currently one full scale Nereda plant is under construction and a demonstration plant in operation.

The Nereda Community and Australia To make Nereda part of the sustainable future of the Australia Water Industry. With over 45 years of experience in wastewater treatment, Aquatec Maxcon is looking forward to sharing the knowledge about the Nereda technology with geographical and climatological similar countries such as South Africa and Brazil.

FACT: Although this recipe has been created nearly 100 years ago now, there is an ongoing discussion betWeen Australia and New Zealand. Both countries claim to be 'the inventor' of this very tasteful dessert! The raw edges of this discussion are now gone, the countries agree to disagree upon this matter!

PAVLOVA MERINGUES HOW TO PREPARE

INGREDIENTS • 150 ml eggwhites (approximately 4 eggs) • 220 gr caster sugar • 1 teaspoon white vinegar • 250 ml single (pouring) cream • 2 tablespoons icing sugar, sifted, plus extra for dusting • 95 gr natural Greek-style (thick) yoghurt • 300 gr of mixed fresh berries or

Preheat oven to 150°C and clean a bowl of an electric mixer using a bit of lemon juice and some paper; this degreases it thoroughly. Put the egg whites in the bowl and whisk on high speed until stiff peaks form: these peaks should stay in the bowl when placing it upside down. Gradually add the sugar 1 tablespoon at a time while whisking, waiting 30 seconds before adding more. Proceed whisking for 6 minutes or until the egg sugar mix is stiff and glosses beautifully. Scrape down the sides of the bowl, add the vinegar and whisk for two more 2 minutes. Spoon 6 rounds of meringue onto a large baking tray lined with non-stick baking paper or a silicon baking mat. Using a small spoon, make an indent in the centre of each meringue. Reduce the oven temperature to 120°C and bake for 30 minutes or until crisp to the touch. Switch off the oven and let the meringues cool down for 1 hour. Whisk the cream and icing sugar until soft peaks form. Add the yoghurt and whisk until just combined. Top meringues with the yoghurt cream and berries. Dust with a bit more icing sugar to serve.

red fruit like strawberries or raspberries, hulled and halved, to serve

THIS DESSERT IS A PROUD AUSTRALIAN CREATION IN HONOUR OF THE RUSSIAN BALLERINA ANNA PAVLOVA AFTER ONE OF HER TOURS IN THE ROARING T WENTIES. THIS DESSERT IS VERY POPULAR AND SERVED DURING CELEBRATORY AND HOLIDAY MEALS AND BECAUSE IT IS VERY LIGHT, ESPECIALLY IN SUMMER AFTER AN EXTENSIVE BARBECUE AT HOME, IN THE PARK OR ON THE BEACH.

mis-en-place: all ingredients

whipping the eggwhites

30 minutes heat oven 150 o C electric mixer LIGHT & TASTEFULL

PAVLOVA MERINGUES

the pavlova's: delicious!!

the best aussie dessert :) 65

WASTEWATER TYPE LOCATION & STARTUP AVARAGE CAPACITY PEAK FLOW

Municipal Strรถmstad, Sweden, 2017 3,730 m3/day โ ข 12,000 p.e. 360 m3/hour

MARK DE BLOIS Born: Hoek van Holland, The Netherlands Owner/Director H2OLAND

N IS BASED ON PEOPLES THE SWEDISH CULINARY TRADITION IS VERY MUCH A CULTURE OF FOOD STORAGE. THE CULINARY TRADITIO OF THEM WERE COOKED INTO NEED TO EAT INSTEAD IN ORDER TO LIVE. EATING FRESH BERRIES WAS A SHORT TIMES LUXURY, MOST JAM FOR THE WINTER. THE VEGETABLES GOT PICKLED AND PRESERVED, THE POTATOES AND OTHER ROOT-VEGETABLES WERE STORED IN A CELLAR. SWEDISH BREAD WAS TRADITIONALLY BAKED SO IT COULD BE STORED FOR LONG PERIODS.

light, mate and intensive summer cli er nt wi e er sev of n tio ina s mb From a co culinary delight such ith w d de loa is It . rn bo s wa ing thods Swedish homecook d vild game. Traditional me an al ve f, bee b, lam y, tr ul po d, as, seafoo ing and poaching conat rin ma g, yin dr , ng lti sa , ing nt and of smoking, ferme ns. Open landscapes, forestbers rie tio sa sen ste ta n ow eir th s. te ea cr tinue to shrooms and mu o, als t bu me ga ild w ide ov pr wetlands not only

Nereda, the Nereda Community and Sweden For the community of Strömstad on the Swedish west coast, H2OLAND and Royal HaskoningDHV are currently designing a wastewater treatment plant. H2OLAND is is an independent consulting ﬁrm in environmental engineering and (waste) water treatment. Nereda was mainly elected in the project for Strömstad because of lower operating costs caused by a signiﬁcant lower energy consumption compared with activated sludge and MBBR. The comparative study and

the process was conducted by H2OLAND AB. The designing and processing of the Nereda speciﬁc parts were executed by Royal HaskoningDHV. This collaboration ﬁts perfectly in the way the community works. Local knowledge and presence combined with the experience and innovation by Royal HaskoningDHV provides a sustainable and innovative local solution.

FACT: Midsummer is alw ays on a Friday in late June. It is traditional to have a sort of midsummer buffet and to spend the celebration outside at a long table w ith family and friends. There are tw o things that are essential for midsummer celebration in terms of food: new potatoes and strawberries.

INGREDIENTS The cake • 5 eggs • 150 gr caster sugar • 130 gr plain ﬂour • 1 teaspoon vanilla sugar The vanilla patisserie cream NOTE: Needs to be cooled before using in the cake or the cream will split. • 1 vanilla pod • 500 ml whole milk • 6 egg yolks • 140 gr caster sugar • 45 gr corn ﬂour For the Strawberry layers • 700 gr strawberries, washed, trimmed and sliced • 75 gr raspberry jam For the Whipped Cream • 700 ml whipping cream • 2 tablespoons icing sugar • 1 teaspoon vanilla sugar

JordgubbstArta STRAWBERRY CAKE HOW TO PREPARE The vanilla patisserie cream: Bring to the milk and vanilla seeds to a boil. Whisk the egg yolk and sugar until it goes almost white and then add the corn flour. Slowly add the hot milk to the bowl, whisking continuously. Pour the mixture back into the saucepan and boil for 1 minute to thicken. Turn off, sieve the mixture into a bowl and cool down completely in the fridge before using. The cake: Heat the oven to 200°C. Trace 3 identical circles of 20 cm onto baking paper and place it onto flat baking trays. Whisk egg and sugar until white and fluffy. Sift flour and vanilla sugar into the egg mixture. Preserve as much air as possible, so fold carefully but thoroughly. Divide the batter equally on the three circles and bake in the oven until golden brown in about 5 minutes. Cool completely on a cooling rack before removing the baking paper very carefully. The cream and topping: Whisk all ingredients until stiff peaks form. Divide the cream into two equal portions. Fold one half of the whipped cream together with the cold vanilla patisserie cream until completely incorporated. Place the first layer cake on the plate you wish to serve on. Spread a nice layer of raspberry jam, follow by a 1cm thick layer of the patisserie cream. Add a good handful of sliced strawberries evenly spread out. Add another cake layer and repeat over again and then add the final cake layer on top. Using a palette knife, spread a thin layer of the whipped cream on the top of the cake. Using a piping bag with a star nozzle, add the rest of the whipped cream and pipe carefully around the edge of the cake. Finish by adding the remaining strawberries on the top of the cake. This cake greatly improves after a few hours in the fridge so all the flavours are soaked into the cake layers.

THE CLASSICAL 'JORDGUBBSTARTA' IS A POPULAR CHOICE FOR DESSERT. THE FOOD CONSISTS OF FRESH POTATOES, PICKLED HERRING, CRISPBREAD WITH CHEESE, SOUR CREAM AND CHIVES. FOR SOME THE DRINKING OF STRONG LIQUOR CALLED 'SNAPS' IS ALSO VERY IMPORTANT. BEFORE YOU DRINK THE SNAPS EVERYONE SINGS A SHORT SONG AND THEN TAKES THE SNAPS. DURING THE MIDSUMMER CELEBRATION PEOPLE WEAR FLOWER WREATHS ON THEIR HEADS AND WE ALSO DANCE AROUND A MAYPOLE MADE OUT OF BEECH BRANCHES SINGING SONGS.

SUMMER ON A PLATE 90 minutes heat oven 200 o C electric mixer USE BAKING PAPER

JordgubbstArta STRAWBERRY CAKE 69

COLOFON NeredaÂŽ is a registered trademark. Concept and writing All the Nereda community members Pol Tummers | DeWereldvan.Company Art Direction, Design & DTP Robert van Giesen | HelloTomorrow Creative Company Printed on Stone paper gaiakraftholland.com ÂŠ 2015

Donâ&#x20AC;&#x2122;t be afraid to use this book in your kitchen. The stone paper is water resistant.