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Climate cookbook part oneLoading...
winter seasonLoading...
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
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With this Calculator you can calculate the carbon footprint of your meal. You can drag the food on the plate.
Recipes in Season:
Every month two students prepared a recipe out of ingredients wich are in season that month.
Recipe of the month of September, Gerrit Knapp
Venison with mushroom sauce, pumpkin noodles, red cabbage and fruit compote
Cooking times Venison in minutes:
Roe Saddle 60
Leg 100
Deer Back 80
Leg 110
Wild Boar Saddle 80
Leg 150
Roe Saddle 60
Leg 100
Deer Back 80
Leg 110
Wild Boar Saddle 80
Leg 150
optionally with beetroot or spinach
For the dough: fine durum wheat semolina (alternatively wheat flour type 405), eggs, pumpkin, vegetable oil
Knead everything for approx. 10 minutes to form a smooth dough (approx. 1 egg per 100 g of flour, adjust the ratio depending on the situation, a mixer can be helpful)
Roll out the dough thinly and cut into strips
Cook for about 10 minutes "al dente" with salt in plenty of boiling water
For the dough: fine durum wheat semolina (alternatively wheat flour type 405), eggs, pumpkin, vegetable oil
Knead everything for approx. 10 minutes to form a smooth dough (approx. 1 egg per 100 g of flour, adjust the ratio depending on the situation, a mixer can be helpful)
Roll out the dough thinly and cut into strips
Cook for about 10 minutes "al dente" with salt in plenty of boiling water
Chanterelles
Carbon dioxide footprint ( without wild boar, only imported deer is listed): 2,94 kg
Pumkin noodles
optionally with beetroot or spinach
For the dough: fine durum wheat semolina (alternatively wheat flour type 405), eggs, pumpkin, vegetable oil
Knead everything for approx. 10 minutes to form a smooth dough (approx. 1 egg per 100 g of flour, adjust the ratio depending on the situation, a mixer can be helpful)
Roll out the dough thinly and cut into strips
Cook for about 10 minutes "al dente" with salt in plenty of boiling water
For the dough: fine durum wheat semolina (alternatively wheat flour type 405), eggs, pumpkin, vegetable oil
Knead everything for approx. 10 minutes to form a smooth dough (approx. 1 egg per 100 g of flour, adjust the ratio depending on the situation, a mixer can be helpful)
Roll out the dough thinly and cut into strips
Cook for about 10 minutes "al dente" with salt in plenty of boiling water
nutritional values mushrooms: vitamins (b, d, e, k), proteins, fiber, potassium, iron, zinc
Chanterelles
Boletus
Chesthut cake with chocolate
100 g fuffly butter
250 g sugar
4 eggs
150 g flour
150 g chestnut flour
16 g backing powder
grated orange peel
100 g melted dark chocolate
250 g sugar
4 eggs
150 g flour
150 g chestnut flour
16 g backing powder
grated orange peel
100 g melted dark chocolate
Carbon footprint: 2,3 kg
Carbon footprint if you replace butter with margarin: 1,5 kg
Carbon footprint if you replace butter with margarin: 1,5 kg