(copy) Erste Schritte

A German variant with spring onions can be found in the Süddeutsche Newspaper.

Place the spring onions in a grid and grill for 5 minutes each side over a high heat.

Gegrillte Frühlingszwiebeln mit Paprika-Mandel-Sauce

The finished onions can be pressed out of the dark casing by cutting of the roots and pressing the onion with your finger.

The onions are very tender and aromatic inside. Serve with the homemade Romesco sauce according to the recipe from the Spanish pupils.

Dough: – 1 bunch of wild garlic – 250g Ricotta – 2 small whisked eggs – 50g fresh parmesan cheese – 1 tb parsley – 50g flour – salt, pepper Sauce: –25g butter –wild garlic leaves –1 red or green pepper

Vegan alternative: https://carry-on-cooking.com/recipe/vegane-baerlauch-gnocchi-selbermachen/

1. wash wild garlic, remove stalks and cut finely 2. crush Ricotta, add bear‘s garlic, eggs, parmesan and parsley 3. add flour until the dough is formable, add spices 4. make dough in spraybags 5. sauce: put all the ingredients in a pan and heat them up 6. Cook the gnocchis in salted, soft boiled water, cut them in small pieces and pour them in the water 7. leave to stand for 2–3 minutes in the water 8. put them out and dry them with a paper towel 9. give them into the sauce and serve them with parmesan cheese

150 g cranberries 150g blueberries 2 tbs potato flour 150g sugar 120g cream

At first you have to wash the cranberries and blueberries very carefully in a colander and then dry them. Pour water over the cranberries and blueberries, then add 0,75 cups of sugar and boil the whole thing. After cooking, cool the stock and then rub it trough a sieve or bled it thoroughly. Add two tablespoons of potato flour to the resulting mass and let it boil again and stir frequently until a uniform, thick mass is formed. Pour the cranberry and blueberry mass into cups, and then set aside to a cold place. The cranberry and blueberry dessert can be decorated with whipped cream, sprinkled with cinnamon and and a small amount of cranberries and blueberries. Enjoy your dessert!

Croquettes with cabbage and mushrooms

March Recipe of our polish Erasmus partners

Ingredients: Pancakes: 2 glasses of water 2 glasses of milk 1 egg 2 tablespoon of oil 2 tablespoon of salt about 500 g of flour stuffing: 1kg of sauerkraut 300 g mushrooms 50g of dried mushrooms a large onion, or 2 smaller ones 2-3 tablespoons of oil Salt,pepper also:2 defrosted edges bread crumbs, frying oil

regional free range vegetables

protected cultivation / unheated greenhouse

These are not cultivated in an unheated greenhouse until may! Heated greenhouse vegetables are better to avoid.

GEO Saisonkalender

Wild galic ( Allium ursinum) is in season from the mid-March till may. Wild galic is found in forests and shady areas. It can be easily confused with the poisonous Maiglöckchen ( Convallaria majalis). You can recognize wild garlic by the smell of garlic on the leaves. The underside of the leaves is also not shiny. You can also recognize a highlighted midrip.

So be carefull and use best wild garlic from your own garden! 

It promotes digestion and lowers high blood pressure.

Begin by desalinating the cod 24 hours ahead of time. Place cod in a bowl and cover it entirely with cold water. Place in the fridge and let it soak overnight, changing the water every six to eight hours. To prepare the ñora pepper, prick a few holes in the dried pepper and boil for 15 minutes. Remove from the heat, cover, and let sit for another 30 minutes, or until thoroughly softened. Remove the pepper from the water and drain. Cut the pepper open and lay it flat on a cutting board. With the back side of a knife or a spoon scrape the inside flesh away from the skin. You will only need half of the meat from the pepper. To roast the garlic, preheat the oven to 200ºC. Place the five whole cloves of garlic into a piece of foil and wrap tightly. Roast for 30 minutes.

To prepare the dressing, add the almonds, hazelnuts and garlic (both raw and roasted) to a mortar and mash to a very fine paste. Then add half the meat from the ñora pepper, the toasted bread, paprika and white pepper, mashing it until fully incorporated. Finally, add the tomatoes and the oil, and blend very well. Adjust the flavors by adding vinegar to taste. Wash the escarole and drain it well. Add the salsa and mix. Let stand a few hours before serving. To prepare the salad, divide the escarole among the plates. Add the cod, tuna, anchovy fillets and olives and serve

Carbon footprint: 1,7 kg vegetarian (1,97 kg with salami)

A method of preparing: 
Pancakes: Mix water, milk,egg ,salt and oil briefly. Gradually add flour. You don‘t have to add all the flour, the consistency of the dough should resemble quite thin cream. Set aside 30 minutes. Preheated the pan.Before frying for the first time, brush gently with oil. It is best to dip a paper towel in oil and wipe the pan with it. Fry the pancakes one by one.
Stuffing: Mushrooms pour lukewarm water and soak for 2-3 hours. Cook until soft. Rinse the cabbage if it is too acidic. Pour cold water. Cook until soft. Dice the onion and fry until golden brown Add finally chopped mushrooms. Season with salt and fry until the water evaporates and the mushrooms are soft. Squeeze the cabbage out of the water, chop it finely and add to the mushrooms. Finally, add salt and pepper.

 Setaside the stuffing and let it cool down. Put a tablespoon of stuffing on each pancake. Spread over the surface. Roll the pancake into a roll and cut in half. Also cut the edges of the pancakes. Dip each croquet in the egg and coat in breadcrumbs. Fry in hot oil until golden. 

Enjoy the meal! :)

CATALAN TOMATO BREAD A recipe from our Spanish partners

Ingredients: ●	Bread ●	Garlic ●	Tomatoes ●	Olive oil ●	Salt

How to make it: 1.	Toast the bread: It’s important that the bread be nice and crispy for the tomatoes and garlic to “grate” well on top of it. So slice the bread nice and thin. Then pop it in the toaster until it is nice and toasty and golden. 2.	Rub the garlic. Next, slice an unpeeled garlic clove in half. Then rub the clove all over the surface of the bread. I love the flavor of raw garlic on this bread, so I tend to add a lot here. But wacth out! — raw garlic can be very spicy! 3.	Rub the tomato. Next, slice a juicy ripe tomato in half. Then rub the tomato (cut side down) all over the surface of the bread, being sure to squeeze out lots of the rind. 4.	Drizzle the oil. Add a quick drizzle of good-quality olive oil to the top of the bread. 5.	Sprinkle with salt. However much you prefer, to taste. 6.	And…serve. Right away! Tomato bread can go soggy quickly. So serve it up ideally while they bread is still warm and crispy right out of the toaster. And enjoy!!

Hollerküchle

May - July

&gt; 16 elderflower cones &gt; 100g flour &gt;1 pinch of salt &gt;1l oil &gt;4 tbl. sugar &gt;2 ts. cinnamon &gt;4 eggs &gt;125 ml. light beer

Rinse elderflowers, drain. Separate the egg into white and yolk. Mix the egg yolk with the flour and add enough of the beer to make a thick batter. Cover the dough and let it swell for 30 minutes. Beat the egg whites with the salt until stiff. Heat the oil. Fold the whipped egg whites into the dough. Dip cones into batter and place in hot fat. Bake for 4-6 minutes and place on absorbent paper. Keep warm in oven at 100 degrees Celsius. Sprinkle with sugar and cinnamon.

Carbon footprint: 2,85 kg (750ml oil 2,29kg)

Advanced week 2

Take part in the challenge! Find out week after week how good climate friendly food tastes and do something good for the environment.

Beginners week1

Professional week 3

Exchange butter for margarine. Avoid red meat. Do not produce more than 8 kg CO2 per day with your food ( use recipes of our cookbooks and on klimatarier.com). Cook as often as you can yourself.

Do not throw away any food. Find the three most climate damaging foods in your fridge and discover a tasty alternative. Try out dishes containing only 3 ingredients for a week. Buy/eat a vegetable or regional fruit ( for example quinces (Quitten), blackthorn (Schlehenbeeren), elderflowers, black sasify (Schwarzwurzel), pastinaces (Pastinaken), portulak..) that you have never eaten before.

You want to reduce the carbon footprint of your food? Focus on what you eat, not whether your food is local

As you can see transport (exception flying), packaging, processing and storage account for only about 20– 35% of emission. 

These factors are often small compared to the food type.

Coconut milk from Asia has therefore low emission values and can be used for vegetarian cooking.

The carbon footprint from most plant based productes are as much as 10- 50 times lower than animal products.

45 – 60% emissions are released during production in agriculture and 20% by the consumer.

Calçots are a seasonal vegetable similar to leeks or spring onions grown in the area surrounding Barcelona and Tarragona. They are normally available from January  until April and by far the best way to try them is cooked on a barbecue accompanied by Romesco sauce

Recipe: There’s no need to clean them or cut the roots off, simply place them on the barbecue as shown. Unlike meat and other vegetables which cook best over hot embers, calçots should be cooked while there are still flames. After about five minutes you will see bubbles of juice escaping through the blackened outer leaves signalling that the calçots are cooked. Wrap them in newspaper and carry them to the table. Romesco Sauce Recipe: Ingredients ●	6 ripe tomatoes ●	250g of roasted peeled almonds ●	125g of roasted peeled hazelnuts ●	5 dried ñoras ●	1 whole garlic ●	1 small slice of toast (3 slices if you’re using a baguette) ●	2 teaspoons of Jerez vinegar ●	A glass and a half of extra virgin olive oil ●	Salt and pepper to taste

INGREDIENTS (serves 4-6) For the salad (for each plate) 2 large leaves of escarole 120g of salt cod 120g of tuna packed in oil 4 anchovy fillets 80g of arbequina olives

For the salsa 100g almonds 100g hazelnuts 1 ñora pepper 1 slice toasted bread 5 cloves garlic plus one half clove 2 small tomatoes (tomacons) 250g of olive oil vinegar to taste salt white pepper paprika

2 whole aubergines, pricked all over with a fork 3 red peppers 6 large tomatoes 1 red onion a handful of fresh thyme sprigs 4 large cloves of garlic, unpeeled olive oil salt lemon juice extra virgin olive oil fresh basil, roughly torn or chopped

1. Preheat the oven to 200°C. 2. Tip the whole aubergines, red peppers, tomatoes, onion, thyme, garlic, olive oil and 1 teaspoon of salt into a large roasting tin, then use your hands to coat everything really well in the oil and salt. 3. Transfer to the oven and roast for 1 hour. 4. Remove the tin from the oven – the veg should be charred all over and very soft when prodded. Rescue the garlic, and leave the rest of the veg to sit while you whisk the lemon juice, extra virgin olive oil and another teaspoon of salt together with the squeezed-out and mashed roasted garlic. Using a knife and fork, remove the inedible tops and stems, then roughly tear the softened vegetables apart. 5. Scatter over the basil and the dressing, then mix really well together. Serve warm, with good crusty bread.

Carbon footprint: 0,51 ( 50 ml olive oil)

Preparation 1.	Wrap the whole garlic in foil with a little olive oil and roast it in the oven along with tomatoes. There’s no need to wrap the tomatoes in foil, just drizzle a little oil over them and lightly oil the baking tray to stop them from sticking. 2.	Peel and finely chop the almonds and hazelnuts. 3.	Wipe the ñoras clean with dry kitchen paper, remove the stem and seeds and tear them into strips. 4.	Wet the toast with the vinegar and cut it up. 5.	Peel the garlic into a mixing bowl. 6.	Add the roasted tomatoes and the rest of the ingredients except for the oil and chop finely with a mixer or blender. 7.	Transfer the mixture to a large mixing bowl. Add the oil a little at a time and mix in slowly with a wooden spoon. The recipe makes approximately a pint and a half of Romesco sauce, enough for 8 to 10 people. It tastes even better after 24 hours in the fridge.

How to Eat Calçots
The traditional way to eat calçots is to peel off the blackened outer layer, dip the inner part in romesco sauce. Lift the calçot above your head so it hangs down vertically, tip your head back and lower the calçot into your mouth. Be warned this is a pretty messy business!

Recipes in Season - summer

Every month students from Poland, Italy, Spain and Germany prepared a recipe out of ingredients wich are in season that month.

Climatecookbook

With our nutrition we can help to protect the climate. This cookbook should help to show that a climate- friendly diet is not that complicated. 6 steps to climate-conscious-eating 1. eat more vegetables and fruits less meat (if you eat meat eat venison, eat regional poultry from species-appropriate husbandry and whole chickens not only breasts) 2. buy regional and sessional food without pesticides 3. reduce food waste (create recipes of food leftovers) 4. Cook by yourself to use fresh food and to be able to choose the food ( for example replace butter with margarine) 5. discover the diversity and use old regional varieties (for example lentils, different apple and tomato varieties, old species such as quinces and blackthorn) 6. share your knowledge and experience so that more people participate

Klimatarier  |  Klimatarier.com

700g Auberginen, cut lengthway in 5 mm slices 500g tomatos skinned, pitted, diced 1/2 bunch of basil A pinch of sugar 100ml olivoil 50g parmesan grated 100g mozzarella in thin slices 2 eggs a bit whisked 2 tbs butter Salt, pepper

Fill a bit tomato sauce in a casserole and add the fried Aubergine on top. Sprinkle with Parmesan and add slices of mozzarella. Spread basil leaves and 2tbs of the stirred eggs on top. Do further layers in this order and finish with tomato sauce, Parmesan and basil leaves. You can spread a bit of butter on top. Cook for 30 min.

If you like you can serve it with rice. Even cold it tastes very good.

Sprinkle Aubergine slices with salt for one hour.

Mix tomato’s with 4-5 basil leaves, salt, pepper and a bit of sugar. Cook 15-20 min. Strain und get 240g tomato sauce or take tomato’s of a can. Heat the Ofen at 180 C.

Rinse Aubergine und dry them. Heat oil and Frey the Aubergine slices from both sides goldeneren.

February Recipe of our Italien Erasmus partners typical for carneval

Honey is normally harvested between mid June until mid September.

700g flour 7 teaspoons of sugar ( 35 g) Peanut Oil lemon peel 8eggs 100g butter 400g honey salt

Indian lentils for vegetarians

125g red lentils 1 cm of fresh ginger 1 tbsp butter 2 onions 3-4 tomatoes 2 tsp garam masala 1 teaspoon curry paste hot 150ml vegetable stock 1 can of coconut milk some lime juice fresh coriander leaves

Peel and roughly chop the ginger. Dice the onion. Fry the ginger, onion and garam masala, curry paste in butter. Add the lentils and tomatoes. Add coconut milk and stock. Let simmer for 10–12 minutes. Season to taste with lime juice. Take care of them with coriander leaves and enjoy with chapati. Serve with eggplant or lime pickles

Lentils belong to the Fabaceae/ Leguminosae and can fix nitrogen (symbiosis with bacterium R. leguminosarum), therefore no fertilisation is necessary. No other plant food contains as much protein as lentils, beans, peas, chickpeas, soybeans and lupine.

Lentils are rich in protein and contain the vitamins B12, B6, folic acid, potassium, magnesium, iron, zinc and phosphorus. The high fiber content ensures a long lasting satiety and keeps the blood sugar level stable.

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