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.
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ClimatecookbookLoading...
Summer seasonLoading...
public emissionsLoading...
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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
Loading...
Summer seasonLoading...
Loading...
nutrition Loading...
heatingLoading...
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
February
Recipe of our Italien Erasmus partners typical for carneval
Recipe of our Italien Erasmus partners typical for carneval
Struffoli recipe:
Struffoli recipe:
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
Peanut Oil lemon peel
8eggs 100g butter
400g honey salt
carbon dioxide footprint: 2,5 kg
XATÓ SALAD
A recipe from the spanish students
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 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
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
Cod season from February to April.
How to make it:
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 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
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: 2,64 ( serves 4-6 )