BELGIUM

COMENIUS TEAM TONGEREN

Berden Bart
Privé: Bart.Berden@telenet.be

Colson Rene
Privé: rene_colson@hotmail.com

Gelders Kurt
Privé: gelders_kurt@hotmail.com

Indestege Greet
Privé: greet.indestege@skynet.be

Lindelauf Ferdy
Privé: lindelaufferdy@versateladsl.be 

Willems An
Privé: willemsan@hotmail.com 


PARTICIPATING STUDENTS

From left to right: Stijn Picard, Tom Frisson, Jeoffrey Morren, Jan Simons, Bart Berden (teacher), Jordi Froidmont, Nick Claesen, Jochen Thijs, Wouter Gijsen, Jens Houba, An Willems (teacher), Andy Vanroy, Bram Leus, Lode Cloes, Felten Vandecaetsbeek, Steve Van Marsenille, Glenn Hansen, Giel Thoonen, Greet Indestege (teacher), Thierry Cuenen, Ferdy Lindelauf (teacher), Dimitri Molenaers, René Colson (teacher)


COMENIUS PRESENTATION

TYPICAL RECIPES OF BELGIAN FOOD

TOMATENSOEP  MET BALLETJES (Tomato soup with meatballs)

A meal isn’t complete without soup 

Ingredients for 4 persons:

0,5 k of tomatoes, 1 stock cube (chicken or beef), 1 leek, half a celery, 3 carrots, 0,26 gallons of water, pepper, salt

Peel the carrots and slice them together with the white of the leek. Cut the stalks of half a celery into pieces.

Mash the tomatoes and sieve them to remove the seeds.

Put on a litre of water together with the stock cube and boil it. Add the mashed tomatoes.

Add the carrots to the broth. Wait untill everything is boiling again to add the leek and celery. Flavour the soup with some pepper and salt if necessary and boil it for another 4 to 5 minutes. The soup is ready to be served.


ASPERGEROOMSOEP (Asparagus cream soup)

Ingredients for 4 persons:

0,26 gallons of asparagusbroth, 1 cube of chickenbroth, 5 ounces of asparagus, a dash of cream, cornflour, pepper, salt, possibly smoked salmon

Peel the asparagus and cut them into small pieces.

Boil the peelings down in the asparagusbroth for a few minutes. Sieve out the peelings and add the cube of chickenbroth. The easiest way to thicken the soup is to add cornflour. You can add some until you think the soup is thick enough.

Add the pieces of asparagus to the soup and boil them until they are done. Right before serving, you add a dash of cream and some parsley. To make the soup all festive, you can also add some small pieces of smoked salmon.


WITLOOF IN DE OVEN MET PUREE (Chicory in the oven with mashed potatoes)

 Chicory is a primal Belgian vegetable and therefore this recipe is primal Belgian.

Ingredients for 4 persons:

8 bunches of chicory, 8 slices of ham, 2 k of patatoes, 5 ounces ofbutter, 6 tablespoons of flour, 17 ounces of milk, 7 ounces of grinded cheese (Gruyère)

Wash the chicory and boil it in some salty water for 20 minutes. Wrap up every bunch in a slice of ham.

Prepare a béchamel sauce including 3,5 of butter, 6 tablespoons of flour and 13,5 ounces of milk. Mix it all and boil it. Add 5,3 ounces of cheese.

Arrange the chicory into a heat-resistant oven dish and pour it over with the béchamel sauce.

Cover it all with some cheese.

Peel the potatoes and boil them in some salty water. Pour them off and mash them with a pat of butter and some milk. Arrange the mashed potatoes in an oven pot with a pat of butter and some cheese on top of it.

Place it all in a preheated oven at 175°C for about 30 minutes.


STOOFVLEES OP VLAAMSE WIJZE MET FRIETJES

Ingredients for 4 persons:

14 ounces of beef,
1 onion,
1 beef cube,
7 ounces of water,
1.7 ounces of dark ale,
thyme,
bay,
pepper and salt,
1 slice of white bread,
1 teaspoonl of mustard
potatoes

For the fries:
peel the potatoes and cut them into chips. Wash the chips twice until there is no more starch coming out (to prevent they become too mushy). Dry the chips. Heat up the fat till 160 degrees and fry the chips for 4 minutes.
Leave them to cool.

Method of preparation:
Cut the meat into cubes with a size of 2 lumps of sugar. Burn the meat at high heat, (not to much at the same time!), until it is nicely brown. Cut up the onion and add it to the meat. Add the water, beer, stock cube, thyme, bay and pepper. Butter the bread with the mustard and put this on the meat. Let everything simmer at reduced heat with a slanting lid for at least an hour. Check the taste after 30 minutes and season it some more. Do not add too much salt, as the stock cube is already very salty. Add some water once in a while, the meat just has to be flooded.


When the meat is almost ready, the chips can be fried for the second time, at 180 degrees now.


STAMPPOT VAN WORTELEN MET WORST

Ingredients for 4 persons: 4 sausages (preferably of mixed minced meat), 17,5 ounces of potatoes), 17,5 ounces of carrots, milk, nutmeg, pepper and salt

Peel the potatoes, cut them into pieces and boil them in salty water. Peel the carrots and divide them into slices. Blanch them and stew them in some butter. When they are done you can add them to the boiled potatoes. Season this with some pepper, salt and nutmeg, pour it over with a dash of milk and mash it all.

Bake the sausages. Serve the stew and put the sausages on top of it.


RIJSTTAART (Rice Pie)

Ingredients for 4 persons:

4,5 ounces of rice, 5 ounces of flour, 3,5 ounces of butter, 85 centilitres of milk, 3 ounces of sugar, 2 packets of vanilla sugar, 2 eggs, a punch of salt

Prepare the butterdough: Sieve the flour. Make a hole in the flour and put the soft butter in it. Add a pinch of salt and 0,5 ounce of sugar. Mould this all to dough and slowly add 10 centilitres of milk while moulding. Cover the dough with foil and let it rest in the refrigerator for an hour.

Mix the rest of the milk (0.20 gallons) with 2,5 ounces of sugar, 2 packets of vanilla sugar and the rice. Warm this mixture at reduced heat until the rice is done. Leave it all to cool for a while and mix it with the eggs by means of a beater.

Roll out the dough with a rolling pin so it fits in a cake tin with a diameter of about 9,5 in. Grease the cake tin and put the dough in it. Divide the rice pudding on it.

Place everything in a preheated oven of 180°C during 25 to 35 minutes, until the pie is golden brown. Leave the rice pie to cool before serving it.


PROJECT WORK AT SCHOOL

What did we already achieve?
- We informed the other teachers, the pupils and the parents about the project.
- All pupils in the 2nd grade created a logo for the comenius site.
- We took part in the first project meeting in Budapest with all the participating schools.
- We organised a healthy breakfast in school for the 2nd grade
- Pupils of the 2nd grade answered questions about their eating habits in our questionnaire. 
 (The answers will be compared with the answers in all participating schools.)
We went to Bremen  (project meeting)with 3 students. They presented our work at TIO by means of PowerPoint.

Information day on 16th January 2006
- We announced the winners of our logo competition.
- We opened our ‘information window’. ( A room in the school with photos and information about the project.)              
- We decorated the school with the logos created by the pupils.
- We handed out healthy food to the pupils and staff in school: a healthy biscuit (especially created for the comenius project by a local baker, a yoghurt drink and an apple.)
- We integrated information about the participating countries in our lessons.
 
What is still on the agenda?
- We are going to create a dictionary with basic words about food and restaurant in the  languages of the 7 participating schools.
- We will present a typical dishes and recipes to the different schools.
- We will distribute the bread boxes we received from ‘Klasse’. ( a magazine for teachers in Belgium.)
We present all information on our school homepage (gradually) and our common homepage (begin June 2006)

What do we do throughout the year?
Pupils of the 2nd grade communicate with other pupils who participate in the project through email and hopefully sometime also through webcam. The pupils can write emails every Tuesday during their lunch break.

Various teachers support the project:
English: The English language is the language of communication between the participating schools.   In the English classes, the teacher will integrate the Comenius project into several lessons.
Geography:  In these lessons we learn a bit more about the country of the participating schools.
Biology: We talk about healthy food and its substances.
Social Activities:  Weekly, we talk about the things we already achieved. (a small up-date).  Together we up-date the ‘information window’ in the school.
Other subjects: If possible and necessary, other subjects also support the project.

SOME PHOTOS...

SURVEY PROJECT ACTIVITIES

Year 1

 

Logo contest (2nd year)

The winning logo shows our typical food (French fried) as the I of the name of the school (TIO)

The . of the I shows the name of our famous ancient warrior Ambiorix

 

Healthy breakfast

The pupils of the 2nd year got a healthy breakfast (with explanation) at school around Christmas.

 

Healthy day = introduction day

-          information in every class about our project and partnerschools (by pupils comenius team)

-          all responsibles of classes get at T-shirt with our logo

-          healthy products are distributed to every pupil and teacher (800)

- comeniuscake: specially prepared by a baker of our town

- danone yoghurt drink

- apple

 

Questionnaire about eating habits

- the same in all partner schools

- filled up by all students 2nd year

 

Exposition room

We install an information window with photo’s and information about our project in a central place.

 

Weekly reunion + e-mail

Responsibles of all classes can come to a computer room weekly for reunion and send e-mails about school and eating habits to pupils partner schools.

 

Recipes

Recipes + pictures of  typical meals (3 starters, 3 main courses, 3 desserts) are send to the partner schools

 

Year 2

 

New logo

Our school got a new name.  The maker of the winning logo created a new (very nice) one with the new name viio.

 

Bread/cheese/pizza board

All pupils are involved to create a breadboard with a logo about our European partner schools.

In every year we elected a winner.

The best design is worked out in de wood section and will be produced during the project meeting in Tongeren and offered to every partnerschool.

 

Bread box action

Every pupil of the first degree (1st and 2nd year) receives a breadbox filled with healthy products (e.g. our famous comenius cake)

Distribution in class with explanation by comenius team.

 

Questionnaire eating habits

This time we ask for eating habits of the teachers

 

Preparing typical meal (+video)

We prepared a typical Flemish meal with 8 pupils of the team.

We did it in the kitchen of another school of Tongeren.

 

Dietician at school

A dietician gives advises on behalf of the results of the questionnaire to all pupils of the 3rd year

 

Project meeting Tongeren

-          visiting school

-          eating French fries

-          reception at town hall

-          visiting food production around

-          getting the pizza board

 

Year 3

 

Healthy breakfast

 

Dietician in 1st year

 

8 theme weeks during the year

We put a partner land in the picture for a week

-          advertising in halls of school

-          explanation in lesson geography

-          selling 2x typical food product