What You Eat Is What You Are...

GERMANY

TEACHERS AND STUDENTS

KGS KIRCHWEYHE

BREMEN TRADITIONAL RECIPES

SPRING SALAT

500 g asparagus                         - Wash and eel the asparagus and cut it into pieces
500 ml water                               - Bring the Water together with sugar and salt to boil
½ teaspoon sugar                       - Cook the asparagus for about 15 minutes, drain and
¼ teaspoon salt                            keep the water, put asparagus aside
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200 g mushrooms                           - Cut the mushrooms into slices
400 g cherry-tomatoes                     - Wash the tomatoes and cut them into halves
200 g cheese                                  - Cut the cheese into fine strips
(Gouda or Emmental cheese)
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1 tablespoon mustard                     - Peel and wash the onions an cut it into fine cubes
100 ml vinegar                                - Whisk together the vinegar, mustard and
3 tablespoon salad oil                       salad oil and add the onion
1 little onion
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1 tablespoon fresh parsley            - Wash and chop parsley and chives
1 tablespoon fresh chives              - Arrange the asparagus, the mushrooms, the
                                                     Tomatoes and the cheese on a platter
                                                  - Poor the salad dressing over these ingredients and
                                                     sprinkle the herbs over the salad

LAMB’S LETTUCE WITH BACON

200 g lamb’s lettuce
130 g bacon

- Wash and spin the lamb’s lettuce
- Cut the bacon into small pieces and fry them in a pan
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4 tablespoon walnut oil
4 tablespoon white wine vinegar
1 clove of garlic
pepper, salt

- Mix the oil and the vinegar and season it wit crushed garlic cloves, salt and pepper
- Distribute the salad leaves on a small plate, add pepper, salt the dressing and garnish it with the bacon

PORK CHOPS WITH RUCOLA

200 g onions
200 g fresh mushrooms
2 tablespoon oil
250 ml stock
1 tablespoon instant gravy or
salt, pepper,
200 g rucola or lettuce
4 pork chops
salt, pepper
3 tablespoon oil

-          Peel and half the onions, then cut them into fine slices
-          Clean and slice the mushrooms
-          Heat the oil in a saucepan and fry the onions and the mushrooms until light brown, then add the stock and boil for 5 minutes
-          Add the flour or instant gravy, season with salt, flour to thicken the sauce pepper and nutmeg to taste
-          Wash and clean the rucola/lettuce
-          Add one half of the salad to the sauce, spread the other half on a serving dish
-          Season the pork chops with salt and pepper
-          Heat some oil in a frying pan and fry the meat well from both sides
-          Serve the pork chops on the rucola covered with the sauce
-          Serves well with boiled potatoes or baguette

SAUSAGES WITH ROAST POTATOES

1 kg potatoes
500 ml water
1 teaspoon salt
2 onions
2 tablespoon oil
salt, pepper
4-8 sausages (german pork sausages)
oil

- Wash and clean the potatoes, then boil them for approx. 20 min. until just done and still firm
- Drain the water, peel the potatoes, let them cool down, then cut them into slices
- Peel the onions and cut them into fine cubes
- Heat the oil in al large frying pan, fry the onions until tender, then add the sliced potatoes and fry them until golden brown
- Season with salt and pepper
- Heat som oil in a second frying pan and fry the sausages until brown and crips
- Serves well with green salad

APFELSCHEE

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ACTIVITIES AT SCHOOL

At the KGS Kirchweyhe, we’re currently working with Year-7-students on the Comenius project “What you eat is what you are”. In year 7, the pupils have to chose between different courses our school offers and 32 students opted for the Comenius project.

The course is divided into two parts: On the one hand the pupils work (together with Karin Böhm) on theoretical aspects of eating habits in different European countries, on the other hand they carry out practical work in the school kitchen with Karen Wohlers.

During the first months, the theoretical part of the course consisted of getting familiar with those countries that are part of the European Union: The students formed research teams and each group worked on a different country. After several lessons, hours of internet-research as well as library visits, they were able to present important facts (e.g. number of inhabitants, languages, capital, important cities and sights, landscape and “typical” food) of “their” country. Some groups had even tried some recipes at home and we were able to taste real Polish “Piroggi” as well as French bread and cheese.

After that we started to look closer into our own eating habits: The students had to fill in the “Food Questionnaire” (made by our Portugese partners) themselves and then go round our school and ask as many pupils as possible to do the same. In the end they found 334 pupils who were willing to answer the questions – it took us several lessons to evaluate all these papers and we got some amazing and interesting results.

At the moment the students are working on the design of their “own” restaurant: They will have to present a detailed drawing or model of the restaurant and create a menu.

Practical work in the school kitchen started with learning the basics of food technology, hygiene and working in a kitchen including the use of technical equipement like stove and oven. In addidition, basic knowledge of working techniques and the dealing with food was practised.

At the moment, the students are preparing a “typical German meal”: Firstly they had to find recipes for different starters, main courses and desserts, then they are preparing the food (and of course taking pictures which will be published on the Comenius homepage). In the end they will have to chose the best meal which will be presented on the Comenius homepage and later be used as part of our planned “Recipe Book For Europe”.