International cook book by Rasa Januskeviciene

Keep your footprint low and make the Earth grow

This project has been funded with support from the European Commission. This publication/communication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

Keep your footprint low and make the Earth grow

Page

Contents

Introduction

p4-5

Sweet pumpkin

p6-7

Quince dessert

Vegetable fritters

p9-10

Homemade yogurt

p11-12

Tarana soup

p13

Pumpkin cupcakes

p14

Jelly dessert

p15

Apple sponge cake

p16-17

Vegetable soup

p18-19

Stuffed apples

p20-21

Semolina dumplings with fruit sauce

p22

Irish Brown Soda Scones

p23

Irish Beef Stew

p24

Triple Choc muffins, Irish style!

p26

Welsh Cakes

p27-28

Leek and potato soup

p29-30

Shepherdâ&#x20AC;&#x2122;s pie

p31-32

Beef burger

p33-34

Apple Tray Bake

Keep your footprint low and make the Earth grow

The aim of this recipe book was to inspire pupils to taste, explore and appreciate the food that we have on our own doorsteps. It was extremely rewarding to witness how the power of cooking was able to bring children, communities and countries together. Enabling them to connect, share and experience the enjoyment of lovingly prepared local produce. Not only did the pupils learn how to prepare food safely, they also develop a range of skills and knowledge such as weighing ingredients, knife skills, teamwork and cooperation, healthy eating, improved well-being and food hygiene. Furthermore, everybody involved in the project benefited greatly by visiting local shops, markets, farms and producers to find out about the products that we eat. The project opened a wide range of opportunities for the pupils to investigate environmental issues such as the air miles our food can travel and how we can improve on our carbon footprints. The pupils also made recycled shopping bags and discussed ways to reduce packaging on food. Thank you to all the children and staff who have made this cookbook possible. Your kindness, enthusiasm and efforts are greatly appreciated!

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Sweet Pumpkin Ingredients 3 lbs pumpkin (1500 gr) 2-3 cups sugar ½ cup walnuts or pecans thickened cream (optional) ½ tsp cumin ½ tsp black pepper 1 tsp salt to taste 1 cup oil for frying ¼ tsp paprika (optional) 1 tsp salt to taste

Method 1. 2. 3. 4. 5.

Cut the pumpkin in chunks larger than bite size (you can cut them in any size you like). Clean the seeds inside and peel the pumpkin chunks. Place them in a large pot and spread the sugar evenly on the surface. Let them stand for 3-4 hours, for sugar to dissolve. After you see the sugar dissolved, place the pot on a low-medium heat and cook for 40-50 minutes until the pumpkins are darken in color. The water should be mostly drained. 6. When they are cooled; garnish them with thickened cream, walnuts, pecans or any kind of nuts. ENJOY!!

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Sweet Pumpkin

Keep your footprint low and make the Earth grow

Quince Dessert Ingredients 4 medium quinces 2 cups water 1 Â˝ cups sugar 7 pieces of clove 1 cinnamon stick (optional) Seeds of quinces 2 tbsp pomegranate flowers/ a pinch of red food coloring (optional) For garnish: Ice-cream/whip cream/thick cream Crushed nuts

Method 1. Peel the quinces and cut them in half, remove the seeds but do not discard. You may want to flatten the bottom of the quince halves for a better standing in the serving plate. Set them aside for later use. If not using the quinces you may want to dip them in lemon juice water to prevent browning. 2. Place water, cloves, cinnamon stick, pomegranate flowers/red food color and quince seeds (for thick syrup) in a shallow pot or saucepan. Bring to a boil and place the quince halves bottoms up (seeded parts facing down). 3. Simmer on low medium for 15 minutes with lid is half closed. Then, flip the quince halves now the seeded parts facing up and add sugar filling the seeded holes. Simmer for 10 more minutes with lid open or half closed. Check them with a fork and if they are soft enough. 4. Take them over the serving plate sliced part facing up and spoon some of the syrup in the bottom of the plate. 5. Let them cool for 20-30 minutes. Then you may use either whip cream or thick cream or even ice cream to fill up the holes. If desired, sprinkle with come crushed nuts and serve. ENJOY! This project has been funded with support from the European Commission. This publication/communication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

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Vegetable Fritters Ingredients 2 zucchinis, grated 2 carrots, grated 2 potatoes, grated 2 eggs, beaten 1 onion, grated 1 ½ -2 cups flour ½ bunch of parsley, chopped ½ bunch fresh spearmint, chopped

Method 1. Let the grated vegetables’ juice drain for a while. 2. Then, add the rest of the ingredients and mix them all. 3. Leave the mixture for 10-15 minutes. 4. Then, heat some oil in a frying pan and take 1-2 spoonfuls of mixture and give a round patty shape using the back of the spoon (try any size you like). 5. Fry either sides and serve hot/warm. 6. If desired serve with yogurt or garlic yogurt sauce. ENJOY!

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Home Made Yogurt Ingredients 4 cups milk 1-2 tbsp plain yogurt

Method Please keep in mind that the most important points in making yogurt are adding sample yogurt to the milk at the right temperature and keeping it warm for a while. The exact temperature for fermentation is between 42-45 C. Place the milk in a pot and heat it until the boiling point. If you like creamy yogurt, simmer the milk a few more minutes to let the water evaporate more. Take the milk from the stove and wait about 10-12 minutes. Occasionally, dip your finger into the milk and try to count till 7. If you can bear the heat till 7, it means the milk is ready for fermentation. Donâ&#x20AC;&#x2122;t let the milk cool more than that since if the milk is not hot enough, fermentation wonâ&#x20AC;&#x2122;t take place. In a small bowl, mix 1 tbsp of yogurt with lukewarm milk by using a wooden spoon (donâ&#x20AC;&#x2122;t use metal spoons). Add this mixture to the milk and stir with the wooden spoon. Then, pour the milk to the containers and close their lids. (see the picture) The best container for making yogurt is glass. To keep the milk warm, cover the container completely with a cloth and then cover again with a blanket or something similar. Make sure to cover tightly to keep the milk warm for a while. (see the picture) Generally, it takes 5-6 and 7-8 hours for fermentation in summer and winter, respectively. After fermentation, take yogurt out of its cover without shaking. Store in the fridge for at least 3-4 hourr before serving. I often make yogurt in the evenings and it stays covered all night. I remove the covers in the morning. ENJOY!

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Tarhana Soup Ingredients 3 tbsp tarhana 2 tbsp crushed/grated tomatoes 2 tbsp butter 3-4 cups chicken broth/water+bouillon 1 tsp salt to taste

Method 1. Place the tarhana and 1/2 cup of water in a bowl. 2. Leave it alone for 1-2 hours for tarhana to dissolve a bit stirring occasionally. 3. In a pot, take butter and tomatoes. Saute over medium heat. 4. Then, add in the rest of the ingredients. 5. Cook over low-medium heat stirring constantly. 6. Adjust consistency of the soup as you like by adding more water if you prefer. ENJOY!

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Pumpkin Cupcakes Ingredients Half a medium sized pumpkin 2 eggs 100g blueberries or other sour berries 50g butter 200ml Greek yogurt 150g melted honey 1 tsp ground cinnamon 2 tsp baking powder 200g whole grain oat flour

Method 1. 2. 3. 4. 5. 6. 7. 8.

Preheat the oven to 180C. Line a 12-cup muffin pan with cupcake liners. Prepare the pumpkin: take out the seeds and grate it. Melt the butter. Mix the wet ingredients. Beat eggs in a large bowl. Mix in butter, Greek yogurt and cinnamon. Sift the flour and mix it with baking powder. Add it to the wet ingredients' mixture. Add grated pumpkin and berries. Stir in well. Pour the filling into the baking tray. Bake for 20 to 25 minutes or until baked through.

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Jelly Dessert Ingredients 800ml water 2 packs of different flavoured jelly powder 2-3 apples (cut in small cubes) 200 g blueberries

Method 1. Prepare the first layer of jelly. Bring the water to the boil. Stir in one pack of jelly powder until it has dissolved. 2. Set aside to cool for 30 min. 3. Pour mixture into small glasses (fill in half of them). 4. Refrigerate till set â&#x20AC;&#x201C; about 30 min. 5. Repeat the process with the second layer of jelly. Cool it in the room temperature. 6. Take glasses from the fridge and pour the second mixture. Decorate the top with blueberries and apple cubes. 7. Refrigerate until well set and firm â&#x20AC;&#x201C; about 2 hours. 8. Enjoy this fresh fruity dessert!

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Apple Sponge Cake Ingredients 6-8 apples (peeled, cored and cut into small pieces) 6 eggs 6 tbs flour 6 tbs caster sugar A pinch of salt 2 tsp cinnamon

Method 1. Preheat the oven to 180 C . 2. Separate the egg whites from the egg yolks. 3. Put the sugar in the egg yolks. Whisk until itâ&#x20AC;&#x2122;s white, light and no sugar granules left. 4. Sieve the flour into the cake mixture and mix well. 5. In the other bowl whisk the egg whites with a pinch of salt. 6. Add small amounts of stiff egg whites into the cake mixture. Mix gently with a wooden spoon. 7. Line the baking tin with baking paper. Spread apples mixed with cinnamon on the bottom. 8. Pour the mixture on the apples, spread it so there are no air pockets left between apples. 9. Bake it for 25 to 35 min until well risen, nice and golden.

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Vegetable Soup Ingredients You can use any seasonal vegetable. These should always be in your soup carrots parsley root celery onion Leek potato salt Fat (butter, â&#x20AC;Ś not olive oil)

Method 1. 2. 3. 4. 5. 6. 7. 8.

Firstly, clean and peel your vegetables. Cut into small cubes. Heat the fat and add the cut onion. Let it simmer until itÂ´s soft and glazed over. Put in the rest of the ingredients. Add water. Not too much, everything should be slightly covered. Let it simmer until the ingredients are soft. Season to taste. If you like, you can puree the soup.

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Cut into small cubes.

Add water until slightly covered.

Add rest to the glazed onions.

Simmer for a while.

MAHLZEIT!

Keep your footprint low and make the Earth grow

Stuffed Apples Ingredients This dessert we mainly eat in fall and winter .You can use any apple. Even when they are older and not so nice looking. For the stuffing -use your imagination. Traditionally we use jam or grained nuts mixed with raisins. I love chocolate! If you like, you can top it with custard, ice cream or whipped cream.

Method 1. 2. 3. 4. 5. 6. 7.

Firstly, clean your apples. Peeling is not necessary! Cut into halves and take out the core. Stuff the spples with your filling of choice. Place them on a baking tray. Preheat the oven (200Â°). Put them into the middle of your oven and let them roast till tender (180Â°). Take them out and enjoy!

Keep your footprint low and make the Earth grow

Fill in the stuffing.

Ready to eat!

Ready to enjoy!

Put the tray into the preheated oven.

MAHLZEIT!

Keep your footprint low and make the Earth grow

Semolina Dumplings with Fruit Sauce Ingredients Austrians love sweet dishes. This dish can be eaten as main meal or as dessert. 250g fresh cheese 200g semolina 3 eggs 100g butter /soft salt butter,bread crumbs , berries

Method 1. Firstly, seperate the egg white from the egg yolk. 2. Mix the eggwhite until it is stiff. 3. Now, mix the soft butter and the egg yolks until they are fluffy. 4. Add the fresh cheese, semolina, salt and mix until creamy. 5. Add the egg white and stir carefully. Use a scoope! 6. Let everything rest for a while, so that the semolina can absorb the liquid. 7. In the meanwhile start boiling water, add some salt. 8. Form little dumplings, put them into water ,let simmer on medium level for 15min. 9. Roast bread crumbs in butter. 10. Add the cooked dumplings roll them in the crumbs.

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Mix the egg whites until stiff, set aside.

Mix the soft butter, fresh cheese and salt. Add the egg yolk and mix until fluffy.

Carefully add the stiff egg whites. Use a scoope!

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Irish Brown Soda Scones Ingredients 1. 2. 3. 4. 5. 6.

175g/6 oz Odlums Coarse Wholemeal Flour 175g/6 oz Odlums Cream Plain Flour 1 level teaspoon Odlums Bread Soda Pinch of Salt 50g/2 oz Butter or Margarine 1 tablespoon Shamrock Golden Caster Sugar (optional) 7. 200ml/7fl oz Buttermilk 8. 50g/2 oz Poppy Seeds

Method 1. Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking sheet or swiss roll tin with some flour. 2. Put the wholemeal flour and poppy seeds into a large mixing bowl. Sieve the cream flour, salt and bread soda into the bowl. Mix the ingredients together with fingers, raising the hands as you do to introduce as much air as possible. 3. Next rub in the butter/margarine, then mix in the sugar if used. 4. At this stage, put the lightly dusted tin into the oven to preheat. 5. Finally stir in sufficient buttermilk to make a soft dough. Turn onto a lightly floured surface and gently knead for a few seconds. Cut out scones. 6. Put the scones on the preheated tin. Brush with a little milk or egg to glaze (for a golden finish). Bake for about 15 mins or until risen and golden brown. Cool on a wire tray. Slice in half and coat in creamy Irish butter…Yum!

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Irish Beef Stew Ingredients 800g beef shin, diced 3 tbsp plain flour 2 tbsp oil 1 medium onion, chopped 2 cloves garlic, crushed or chopped 3 medium carrots, sliced 500g waxy potatoes, peeled and cut into large chunks 1 litre beef stock 100ml red wine (or extra stock if you prefer) 2 tbsp tomato puree 1 tsp worcestershire sauce 3 springs of fresh thyme 2 bay leaves Method 1. Add the diced beef shin and the flour to a large sandwich bag, close the top and then shake the beef around until it has been coated in all the flour. 2. Heat the oil in a casserole dish or large shallow pan. Add the onions and cook for 2-3 minutes until soft. Add the garlic and cook for another minute. 3. Remove the onions and garlic from the pan with a slotted spoon into a bowl. 4. Add the flour coated beef to the pan. You can add more oil at this stage if you think it is needed. 5. Fry the beef for 3-4 minutes until it has browned on all sides. 6. Add back in the onions and garlic along with the rest of the ingredients. If you canâ&#x20AC;&#x2122;t fit all the stock in the pan at this stage just add as much as you can. As the stock reduces you can add more. 7. Bring to the boil and then reduce to a low simmer. Cover loosely with a lid and leave to simmer for 1 hour, stirring a few times. 8. After 1 hour remove the lid and continue to simmer for another hour, stirring every so often. 9. Serve immediately with Soda Bread Scones.

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Triple Choc Muffins, Irish Style! Ingredients These muffins are simple to prepare and easy to adapt. We used local free-range eggs and O’ Connell’s chocolate which is produced locally in Carrigaline, Cork. 100g butter, melted 200ml buttermilk 2 large free-range eggs 150g caster sugar 250g self-raising flour 100g locally sourced white chocolate, roughly chopped 100g locally sourced dark chocolate, roughly chopped 3tbsp good quality cocoa powder Method 1. Preheat the oven to 180°C/ 350°F/Gas Mark 4. Line a muffin tray with paper cases. In a bowl, whisk together the butter, buttermilk and set aside. 2. In a standalone mixer, beat the eggs with the sugar until light and fluffy. Add in the butter mixture and whisk until combined. Gently fold in the sifted flour and cocoa powder until just combined. Now, stir through the white and dark chocolate until combined. Be sure not to over mix the batter. 3. Spoon the mixture into the paper cases and place in the oven to cook for 15-20 minutes until brown on top. Remove from the oven and let cool slightly before transferring to a wire rack to cool further.

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We had such fun baking these tasty muffins with a local, Irish twistâ&#x20AC;Ś..we hope you will enjoy it too!

Keep your footprint low and make the Earth grow

Welsh Cakes Ingredients 225g plain flour 85g caster sugar ½ tsp mixed spice ½ tsp baking powder 50g butter, cut into small pieces 50g lard, cut into small pieces, plus extra for frying 50g currant 1 egg, beaten splash milk

Method 1. Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. 2. Mix in the currants. 3. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry. 4. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. 5. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. 6. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

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Leek and Potato Soup Ingredients 50g butter 450g potatoes, peeled and cut into 1c pieces 1 small onion, cut the same size as the potatoes 450g white parts of leeks, sliced (save the green tops for another soup or stock) 850ml-1.2litres/1½-2pts light chicken or vegetable stock 142ml carton whipping cream 125ml milk

Method 1. Melt the butter in a saucepan. When it foams, add the potatoes, onion and leeks. Toss them in the butter until they are well coated. 2. Season well with salt and freshly ground pepper and toss again. Cover the pan with its lid. 3. Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured. 4. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour. 5. Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of the whipping cream and 125ml of milk. 6. Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. 7. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper.

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Shepherd’s Pie Ingredients 1 tbsp sunflower oil 1 large onion, chopped 2-3 medium carrots, chopped 500g pack lamb mince 2 tbsp tomato purée large splash Worcestershire sauce 500ml beef stock 900g potato, cut into chunks 85g butter 3 tbsp milk

Method 1. Heat 1 tbsp sunflower oil in a medium saucepan, then soften the onion and chopped carrots for a few mins. 2. When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat. 3. Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins. 4. Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway. 5. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk. 6. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. 7. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. 8. Leave to stand for 5 mins before serving.

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Beef Burgers Ingredients 1 small onion, diced 500g good-quality beef mince 1 egg 1 tbsp vegetable oil 4 burger buns All or any of the following to serve: sliced tomato, beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress

Method 1. Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix. 2. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball. 3. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. If you have one you could use a burger press instead. 4. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins. 5. You can fry, grill or cook your burgers in the oven. 6. Serve in a fresh burger bun with salad and sauces of your choice.

Keep your footprint low and make the Earth grow

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Keep your footprint low and make the Earth grow

Apple Tray Bake Ingredients 450g cooking apples (such as Bramley) juice of Â˝ lemon 225g butter softned 280g caster sugar 4eggs 2 tsp vanilla extract 350g self-raising flour 2 tsp baking powder Demerera sugar to sprinkle

Method 1.Heat oven to 180C/fan 160C/gas 4. Butter and line a rectangular baking tin (approx 27cm x 20cm) with parchment paper. Peel, core and thinly slice the apples then squeeze the lemon juice over. Set to one side. 2. Place the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. 3. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. 4. Sprinkle over the demerara sugar. 5. Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of tin and remove paper. Cut into bars or squares.

Keep your footprint low and make the Earth grow