MENU

GREEN The Digital CookBook

provides the recipes of balanced national meals that young people themselves have offered to participants

during the Youth Exchange “LOG OUT!”.

Accommodating traditional healthy meals from Latvia, Lithuania, Poland, Slovenia, Italy and Greece, the

CookBook offers tastes of many cuisines. There is explained the recipe and the history of each dish,

accompanied with the photos of the preparation by each team.

INSTEAD OF INTRODUCTION

YOUTH EXCHANGE “LOG OUT!”

ORGANIZED BY “SISTĒMA UN G LATVIJA”

08.05.2015 – 15.05.2015

JELGAVA, LATVIA @ĀNES MUIŽA

ALL THE MEALS WERE COOKED BY PARTICIPANTS

IN THE NATIONAL TEAMS AND

IN THE NATIONAL WAYS

“This project has been funded with support from the European Commission. This publication [communication]

reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of

the information contained therein.”

LATVIAN CUISINE

Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the east coast of the Baltic Sea. Latvian cuisine has been influenced by neighboring countries in the Baltic region. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs and pork. Latvian food is generally quite fatty, and uses few spices. Potatoes and meat are generally considered staple food of Latvians. Soups are commonly made with vegetables and broth or milk. Noodle soup, Beat soup, Sorrel soup and Nettle soup are also consumed by Latvians.

HEALTHY?

Any nation’s basic diet is defined by its geographical location. The wealth of Latvia has always been unevenly dispersed

over its four regions. The choice of food varies from season. The colder is the weather – the hotter and heavier meals

are served and vice versa. In the schools and kindergartens, introduced by the Ministry of Health the newly amended

legal acts introduce restrictions on the type of food for sale of fast food, by referring to their nutrient content. Generally

it is very easy to be a vegetarian as well as there are plenty of vegetarian restaurants, organic, natural health food stores.

2ND DAY - 09.06.2015 LATVIAN CULTURAL DINNER “AUKSTĀ BIEŠU

ZUPA - COLD BEETROOT SOUP”.

MAIN DISH: “AUKSTĀ ZUPA - COLD BEET SOUP” HISTORY: There is a special cold beetroot soup (Latvian: aukstā biešu zupa) that can be prepared in various ways

and is made to suit a warm Summer day. We are not sure about the origin of this recipe, some say it's Russian, some say it's Latvian or Lithuanian, but regardless of where it came from, it's amazingly tasty, filling and refreshing. It is very likely that the first cold soup was cooked in the Middle Ages invented by simple people, farmers who were seeking a way to satisfy their hunger during the hot summer days using those products that they had available on the spot. The recipe is really versatile and the ingredients can be added, increased, decreased or omitted according to the taste. It's a perfect easy summer soup!

RECIPE

Servings: 5 (for a typical Latvian family)

Ingredients for aukstā biešu zupa (cold beetroot soup): Beets, boiled – 1 large or 2 small Cucumbers – 2 small Eggs – hard boiled – 4 Milk sausage – 300 g Dill, finely chopped – 4 tablespoons

Scallions – 2 tablespoons Kefir – 700 ml Sour cream – 250 ml Sugar, salt, lemon juice Young potatoes – 2,3 per person

Directions:

1. Cool the cooked beets, peel and grate them coarsely. Peel cucumbers and chop them into small slices. Chop

hard boiled eggs and milk sausage, scallions and dill. Mix all the ingredients together.

2. Pour kefir and add the sour cream. Add sugar, salt and lemon juice to taste. Stir well and place in the

refrigerator at least for 2 hours.

3. Serve with boiled young potatoes sprinkled with finely chopped dill!

Other Ingredients: Black rye bread – the real one and covered with cannabis butter. Goes perfect with the cold soup! Broth pies filled with minced meet.

For dessert – Latvian candies “Gotiņa” and “Vēsma” to bring back your childhood memories, reminding about meadows filled with sunshine and joyous days of childhood

And Riga Black Balsam - traditional Latvian herbal liqueur, based on a composition of 24 different plants, flowers, buds, juices, roots, oils and berries prepared in oak barrels. Black Balsam is also used in traditional medicine. It is considered to be a good cold remedy and is used to treat digestive problems. It has been made in Riga since the middle of the 18th century. According to legend, Empress Catherine the Great of Russia, became ill during a visit to Latvia, but was cured after drinking Riga Black Balsam.

LABU APETĪTI!

LITHUANIAN CUISINE

Lithuanian cuisine features the products suited to the cool and moist northern climate

of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one

of its specialties. Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has

much in common with Eastern European (Polish, Ukrainian) and some similarities to Scandinavian cuisine,

also Hungarian, Romanian, and Georgian cuisines. Nevertheless, it has its own distinguishing features, which were

formed by a variety of influences during the country's long and difficult history. The Soviet occupation badly damaged

Lithuanian cuisine. As elsewhere in the Soviet Union, however, its people were allowed to maintain their own small

garden plots; these were, and are, lovingly tended. After the restoration of independence in 1990, traditional cuisine

became one of the ways to celebrate Lithuanian identity.

HEALTHY?

The typical diet consists of items that are readily available and not expensive. National dishes reflect the economic

situation and the fact that the weather is cold for much of the year, creating a shortage of vegetables in the winter and a

desire to prepare and eat warm, wholesome food. Pork, smoked meats, cabbage, beets, and potatoes are staples. Soups

are extremely popular, and are widely regarded as the key to good health. Despite the apparent richness of the cuisine,

Lithuania has a very low prevalence of obesity. Lithuanian eating habits depends on the season.

3RD DAY - 10.05.2015 LITHUANIAN CULTURAL DINNER “VARŠKEČIAI – CURD PANCAKES”.

MAIN DISH: “VARŠKEČIAI – CURD PANCAKES” HISTORY: Pancakes are an Ancient food. The word pancakes appears in print as early as 1430. Pancakes may

have been around since Neolithic humans domesticated wheat, ground it into flour mixed with bird’s egg and goat’s milk and poured the batter on a heated rock.

In Lithuania pancakes (Blynai) are an essential part of National Cuisine. There is a variety of pancake recipes in Lithuanian cooking, such as pancakes with curd cheese, yeast, apples, zucchini, as well as potato pancakes. They are often served with sour cream or jam. To understand how much Lithuanians love pancakes.. there is even Pancake

festival in Lithuania – Užgavėnės - that takes place during the seventh week before Easter (Ash Wednesday). Its name in English means "the time before Lent". The celebration corresponds to Roman Catholic holiday traditions in other parts of the world.

Varškėčiai – local and traditional dish in Lithuania - curd cheese pancakes, either boiled or fried. Curd cheese is one of the most popular dairy products in the Lithuanian kitchen, which boast a large variety of recipes using curd cheese.

RECIPE

Servings: 30 (for all the friends)

Ingredients for Varškėčiai (curd pancakes): Wheat flour – 1 kg Eggs - 18 Sugar - 500 g Vanilla sugar - 5 tablespoons Cottage (curd) cheese - 5 kg

Salt Oil for baking Sour cream - 1,5 kg Any jam (serving with)

Directions:

1. Mix well all the ingredients in a big bowl.

2. Heat the oil in a pan. With a big tablespoon take a normal quantity of the pancake mixture and put it in the

oil.

3. Fry around 2 minutes from each side or till it gets golden brownish.

4. Easy, quickly and super delicious, especially if you do some jam topping

Other Ingredients: Black rye bread. Dziugas – a local traditional Lithuanian hard cheese.

For dessert – Tinginys - literally translated as "lazy man", tinginys is a refrigerated dessert made from broken hard cookies, condensed milk, cocoa and butter.

And a drink filled with history, Zalios Trejos Devynerios! That’s a spirit that is also said to have certain health benefits in relation to a healthy digestive system. It’s a mysterious blend of herbs, roots, fruits and bark.

SKANAUS!

POLISH CUISINE

Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland. Polish cuisine has

evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with

other Slavic countries, especially Czech, Slovak, Belarusian, Ukrainian and Russian cuisines. It has also been widely

influenced by Central European cuisines, namely German, Austrian and Hungarian cuisines as well as Jewish,

French, Turkish and Italian culinary traditions. It is rich in meat, especially pork, chicken and beef (depending on the

region), winter vegetables (cabbage), and herbs. It is also characteristic in its use of various kinds of noodles the most

notable of which are kluski as well as cereals such as kasha. The traditional dishes are often demanding in preparation.

HEALTHY?

Generally speaking, Polish cuisine is hearty and uses a lot of cream and eggs. But, in the end, that if this food can be

truly appreciated and savored and is not consumed every day, it can certainly be a part of anyone’s diet. As long as folks

remember to seek out a diet filled with “balance” and consume plenty of vegetables, fruits, and whole grains for the

majority of the time.

4TH DAY - 11.05.2015 POLISH CULTURAL MULTIDINNER “MIZERIA SALAD.

PIEROGI. KOTLET SCHABOWY – PORK STEAK.”

MAIN DISHES: MIZERIA SALAD. PIEROGI. KOTLET SCHABOWY – PORK STEAK. Mizeria Salad: The Polish name for cucumbers in sour cream is "mizeria" literally meaning "misery”.

Pierogi: Most popular Polish food - very traditional small white dumplings, larger than ravioli, filled with sauerkraut with mushrooms, cheese and potatoes or with fruit. They can be also with meat.

Kotlet schabowy is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel, but made of pork tenderloin (with the bone or without), or with pork chop.

HISTORY:

MIZERIA SALAD. An alternative derivation of the name for this dish is that it was a favorite of Queen Bona Sforza, an

Italian princess who married Polish King Sigismund I in the 16th century. Homesick for her native Italy where

cucumbers were common, every time she ate it, it made her cry. Hence the Polish word for "misery," derived from the

Latin.

PIEROGI: Pierogi is Poland's national dish and enjoyed year around by all ages. As stated earlier, pierogi have been made

in Poland since the 13th century. However, claims have been staked by the Poles, Romanians, Russians, Lithuanians,

Ukrainians, and Slovaks. Some suggest that the original form came from China through Italy during the Marco Polo

expeditions. Others suggest that the Tartars brought the recipe to the West from the former Russian Empire.

Although nothing is confirmed, one thing we do know is that the word pierogi first appeared in Polish cookbooks and

literature in the second half of the 17th century. We also know that back then, pierogi was prepared for holidays such as

Christmas, Easter, and weddings. Each holiday actually had its own designated pierogi flavor.

KOTLET SCHABOWY – PORK STEAK: the history of the Polish pork cutlet schabowy dates back to the 19th century.

The collection of different recipes for cutlets such asschabowy is featured in an 1860 cookbook by Lucyna

Ćwierczakiewiczowa entitled 365 obiadów za pięć złotych (365 Dinners for five złotys), but missing from the 1786

cookbook by Wojciech Wielądek called Kucharz doskonały (The Perfect Chef), thus suggesting, that the dish wasn't

known (or at least, wasn't popular) before the 19th century.

RECIPE for Mizeria Salad:

Servings: 30 (for a big company and a big feast)

Ingredients: Cucumbers - 3 kg Sour cream - 1,5 kg Sugar, pepper and salt as much as you like

Directions:

1. Peel of the skin of the cucumbers and greet them or cut in small slices (around 3mm).

2. Mix together with the sour cream in a big bowl.

3. Add a lot of pepper, salt and a little of sugar.

RECIPE for Pierogi:

Servings: 30 (for a big company and a big feast) Ingredients for original Dough Recipe:

Wheat flour (all purpose) - 15 cups Boiling water - 4 cups Cold water - 1 cup Oil - 3 teaspoons

Salt - 3 teaspoons

Eggs - 2

Ingredients for filling: Potatoes - 1 kg

Cottage cheese - 1 kg

Onions for filling - 4

Onions for seasoning - 4

Butter for stewing

Pepper, salt

Directions for Dough:

1. To prepare a “pierogi” dough mix the flour with a water, oil and salt, add 2 eggs. Roll up your sleeves – it's time for

some work!

2. Knead the pierogi dough until it becomes a smooth and uniform mass. In general, it takes 5 to 10 minutes, and at this

stage a pair of men's hands may be quite useful. When finished, the pierogi dough should be homogeneous, stretchy and

a bit adhesive.

3. Now, the dough is ready to prepare pierogi. Roll out the dough on a pastry board (or simply on a table) until you reach

the thickness of about 2-3 millimeters. However, before you start rolling it out, you should flour the pastry board. Cut

the circles in it with the cup.

Directions for Filling and Filling In:

1. To prepare the filling boil the potatoes until tender. Stew the onion in a small pan in a butter until translucent and

set aside.

2. Return to the potatoes, drain and mash them with the stewed onion.

3. Add the cottage cheese and mix all the ingredients finely together. Add the pepper and salt.

4. Put the filling on dough circles and close them, forming a half moon circles.

5. Place them in a boiling water. First they will go down at the bottom. As they will get ready, they will get up till the

edge of the water.

6. Frie the onion you left for the seasoning and serve it hot!

RECIPE for Kotlet Schabowy – Pork Steak:

Servings: 30 (for a big company and a big feast)

Ingredients: Pork chop - 5 kg Eggs 10-12 Wheat flour - 0,5 kg Bread Crumbs – 1 kg

Black pepper - 100 g

Vegeta (spice mix) - 75 g

Oregano - 50 g

Oil for baking – 2 litres

Directions:

1. I a bowl mix together the bread crumbs, flour, salt, pepper, vegeta and oregano.

2. Add the eggs to the mixture and continue to mix the ingredients till it becomes white – yellow colour.

3. Cut the meat in 1 – 2 cm slices and hummer each slice to make it thinner and softer. It has to become almost

transparent.

4. Put each slice of the meat in the prepared mixture, season with breadcrumbs.

5. Heat the oil in a large pan and fry the slices 3- 5 minutes each side or till it gets golden brownish.

So it looks like a healthy lunch in Poland - healthy, because it is homemade, tasty and fresh!

Other Ingredients: Boiled potatoes with dill. Pickled cucumbers. White soup – Zurek and red soup – Barszcz Czerwony. Red thin sausages - Kabanosy.

P.S.: Next day it’s better to have a diet

SMACZEGO!

SLOVENIAN CUISINE

There is no such thing as a single, uniform, distinct Slovenian cuisine. There are more than 40 distinct cuisines in a country, whose main distinguishing feature is a great variety and diversity of land formation, climate, wind movements, humidity, terrain and history.

In the NorthEast there is the expanse of the Pannonian plain, in the East, the green and hilly Lower Carniola region, in the South the Karst and the Adriatic coastline, in the North-West the Alps, the marshes and the wine producing hills of Styria. All these factors influenced the development of the great variety and range represented by Slovenian cooking. To give some examples: crayfish mainly came from Krka (Slovenia) and its tributaries, pršut (Karst leg ham) can be dried only by the winds of the Karst and the coast.

In addition, Slovenia is a borderland country. It borders on four states with established and distinct national cuisines, namely Italy, Austria, Hungary, and Croatia. Slovenian cuisine is divided into town, farmhouse, cottage, castle, parsonage, and monastic Slovenian cuisine. Many Slovenian dishes are based on the use of animal fat: ocvirki, zaseka, bacon, lard, drippings, mushrooms, pork, flour-based dishes, potatoes, beans, butter, cream and eggs. For example: 24 eggs go into Gorenjska prata.

HEALTHY?

Because the Slovenians want to eat healthy, salads, fish and seafood are more widespread than elsewhere in Eastern Europe. Traditional Slovenian cuisine and its modern variants reflect the huge diversity of Slovenia's landscape found in a relatively small area. As Slovenian countryside is dotted with mainly small family farms and large-scale agricultural production is scarce, food ingredients are relatively healthy and often organically grown. Enjoying home-grown fruits, vegetables and other local farm produce is an important part of the way of life in Slovenia.

5TH DAY - 12.05.2015 SLOVENIAN CULTURAL DINNER “STYRIAN

TORTILLAS. DANDELION SALAD.”

MAIN DISH: “STYRIAN TORTILLAS”

HISTORY:

Styrian tortillas doesn’t show us their history and it could be an alternative dish of nowadays influenced by some

international cuisines. Despite this, quite spread and loved in Slovenia. Wondering if there is a connection with the

marshes and the wine producing hills of Styria region - NorthWest the Alps!

Dandelion is popular as a salad ingredient in Slovenia and has been gathered in the fields for centuries. Even today

dandelion and potato salad is highly valued. Since it can be picked only for a short time in early spring, much is made of

it. Families go on picking expeditions, and pick enough for a whole week. In the Middle Ages people ate acorns and

other forest fruits, particularly in times of famine.

RECIPE

Servings: 4 (for a family ‘different kind of barbeque’ in the garden)

Ingredients for “STYRIAN TORILLAS”: For the Dough:

Whole wheat flour - 1 kg Pumpkin seed oil - 0,1 litre Salt - 1 teaspoon

Yeast - 42 g Milk - 0,3 litres Parsley and chives for seasoning

For the Sauce: Ketchup - 250 g Mayonnaise - 250 g Sour cream - 250 g

Horseraddish - 250 g

For the Filling:

Red cabbage - ½ head Grated cheese - 200 g Iceberg lettuce - ½ head

Slices of smoked pork with lard - 200 g * For vegetarians – skip the meet and add more

cheese

Directions:

The Dough:

1. First put in a large bowl all the ingredients for the dough: milk, yeast, oil, sugar, flour and salt. With the fingers

knead the dough until it gets in one mixture and doesn’t stick. On a floured working surface knead the dough

until it is smooth and make a shape into the ball. Let it rise for 30 min.

2. After 30min divide the dough into 12 parts. From each part make a small ball and then slightly flatten it with

roller till it is round and thin like pancake. Deposit the tortillas on a floured working surface or board.

3. Heat a pan with a thick bottom. When it is hot enough (check it with a drop of water passing it on a pan). If

the water sizzles and bounces then the pan is hot enough.

4. Place a tortilla on the pan. Bake for 30 seconds and when the dough starts to bubble, then turn tortilla and bake

on the other side for another 10 seconds. If tortilla will be baked longer time it will get dry and stiff.

The Sauce:

1. Place all the ingredients into the bowl.

2. Mix them well together into a perfect sauce.

The Filling:

1. Place the prepared sauce on the fried tortilla.

2. Add the red cabbage, lettuce (chopped in thin slices), cheese and slices of meat.

3. Roll the tortilla together.

4. Put the filled tortilla on the grill and gently grill it (10 seconds each side) and volaa serve it!

RECIPE

Servings: 4 (add the summer color to a different kind of barbeque)

Ingredients for “Dandelion Salad ”: Dandelion greens – preferably wild, picked from the

forest - 250 g Eggs - 2 Potatoes - 2

Vinegar for seasoning Pumpkin seed oil for seasoning Salt, pepper

Directions:

1. Cook the potatoes and hard boil the eggs.

2. Wash very well the dandelion greens and cut them into small pieces.

3. Peel and slice potatoes and eggs and mix with dandelion greens.

4. Season with salt and pepper. Sprinkle over the dandelion salad the vinegar and pumpkin seed oil.

Here we go with different kind of Barbeque – Grilled Styrian Tortillas and Boost of Powerful Dandelion Salad. Why not to have different dinner with Your Family! Surprise them with Refreshing Summer Soup and have a nice Garden

Party! Other Ingredients: For Upcoming Summer touch - Refreshing Summer Soup with mystical ingredient seasoned with fresh lemon

slice and chives. Magic and healthy Elderflower Syrup Drink.

DOBER TEK!

ITALIAN CUISINE

Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, and Jewish. Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and bread, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.

Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Dishes and recipes are often the creation of grandmothers rather than of chefs, which makes many recipes ideally suited for home cooking.

Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.

Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine. There are many Franco-Italians dishes such as Steak Florentine and Chicken Marsala.

HEALTHY? Pasta and pizza are traditionally Italian foods that are quite common around the world. Italian cuisine relies on many nutritious ingredients that can benefit your health. Choosing Italian dishes that include the most nutrients can make this cuisine a healthy addition to your diet. The cheese used in many traditional Italian dishes is a good source of calcium. The vegetables used to create many traditional Italian sauces are packed with vitamins and minerals. Tomatoes are a primary food in Italian cooking and supply vitamin C and vitamin K, as well as some fibber. Olive oil is a staple in the Italian cuisine and benefits your health in many different ways, also grains, particularly whole grains, have many important benefits for your health. Pasta is made from grains and is a mainstay in the Italian cuisine.

6TH DAY - 13.05.2015 ITALIAN CULTURAL DINNER “RAGU ALLA

BOLOGNESE. BRUSCHETTA.”

MAIN DISH: “RAGU ALLA BOLOGNESE. BRUSCHETTA.”

HISTORY:

Bolognese sauce is an Italian meat-based sauce for pasta which originates in Bologna, a city in Northern Italy. A thick, full-bodied meat sauce that's a staple of northern Italy's Bologna. The term alla Bolognese (in French, à la Bolognese) on a menu designates a pasta or other dish sauced with ragù, which is a meat based sauce. The words for Italian ragù and French ragoût (though for entirely different dishes) are both derived from the verb ragoûter, which means "to stimulate the appetite." A true Bolognese sauce includes a small amount of tomatoes or tomato paste in a rich sauce with meat and other ingredients. It tends to be served on thick pasta, as larger pasta shapes hold meat much better than finer pastas such as capellini. Genuine ragùalla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork meat such as pancetta. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. The word "bruschetta" has its origins in central Italy, and it's a slice of toasted bread. A piece of toasted bread, garlic and a drizzle of extra-virgin olive oil. Purists like it simple, but Tuscan bruschetta comes in infinite varieties. It 's a bread that stays good for a long time and so it is ideal to be used to prepare this dish, even if it's not freshly baked. If you consider that in the past, especially in very poor rural areas of Italy, often one had little more than this, it is understandable how bruschetta often became a full dinner and not just a snack or appetizer. The history of the bruschetta dates back to the Etruscan age: while occupying the land between Rome and Tuscany, they began dressing the local, salt-less bread (best when it’s a day old and a little bit stale) and baking slices in ovens. Before placing it in the oven, tradition calls for brushing it with a clove of garlic and drizzling a bit of olive oil over each slice. Farmers believe that the oil should be very young and recently pressed and that bruschetta is best accompanied by a glass of wine. As an old Italian proverb goes, “Day-old bread, month-old oil, and year-old wine”.

RECIPE

Servings: 4 Ingredients for Bruschetta (small breads):

Tomatoes - 6 Red onion - 1 Garlic, minced - 2 cloves Olive oil - 1 tablespoon Salt, pepper and fresh basil for a taste

French bread or similar Italian bread, sliced - 1 baguette

Olive oil - ¼ cup Mozzarella cheese, sliced – 2 packs

Directions:

1. Chop the tomatoes, onion into fine pieces. Combine them in a large bowl, stirring in the olive oil. Season to

taste with salt and pepper.

2. Preheat oven to 180 degrees C.

3. On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown.

Working quickly, rub the garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on

top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one

tablespoon of the tomato mixture on each piece.

4. Place bruschetta on decorative platter and garnish with the basil leaves!

RECIPE

Servings: 4

Ingredients for RAGU ALLA BOLOGNESE:

Penne (type of pasta) - 400 g Minced beef - 300 g Minced pork - 150 g Carrot – finely chopped or minced - 50 g Celery – finely chopped or minced - 50 g Onion – finely chopped or minced - 50 g

Olive oil - 100 ml Vegetable stock cube - ½ Salt and black pepper for a taste White wine - Half glass Parmesan cheese, grated - 120 g

Directions:

1. Fry the vegetables gently in a little olive oil until the onions are transparent. Be careful not to burn them.

2. Add the beef and pork meat and cook until it is lightly browned. When it starts to make popping noises, it’s

done.

3. Add the wine and mix until all the wine is absorbed.

4. Add the tomato sauce and the vegetable stock cube.

5. Stir occasionally and if it looks like drying out, add a little more water.

6. Season with salt and black pepper.

7. Serve with 100 g of pasta per person.

8. Serve with Parmesan cheese on the side, so to season your Ragù alla Bolognese as You like!

Other Ingredients:

Super Tasty Italian Green Olives

Mozarella Triangles – bread filled with mozzarella and fried in breadcrumbs

2 huge colombas - Colomba pasquale or colomba di Pasqua ("Easter Dove" in English) is an Italian

traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts.

P.S.: Next day it’s better to have again the diet

BUON APPETITO!

GREEK CUISINE

Greek cuisine is a Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry, rabbit and pork. Also important are olives, cheese, eggplant and yogurt. Some traditional dishes are: fakes, fasolada, moussaka, briam, baked lamb with potatoes, Greek salad, gyros, pastitsio, souvlaki, stuffed tomatoes, imam baildi, bougatsa, spinach pie and grilled fish. Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods. It was Archestratos in 320 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.

HEALTHY? Though specific characteristics of a Mediterranean diet vary among individuals and populations, certain principles are common. In general, Greek culture is known to consume large amounts of fruits, vegetables, bread and cereals, legumes, nuts, seeds and olive oil. Dairy products, poultry, fish and wine are consumed in moderate amounts, while little red meat is consumed. A healthy Greek diet, also known as a Mediterranean diet, involves a variety of nutrient-rich foods and dietary principles. Greek populations are known to consume healthy foods such as fruits, vegetables, fish, olive oil and nuts. Greek dishes are generally low in saturated fats and seldom based on red meat.

7TH DAY - 14.05.2015 GREEK CULTURAL DINNER “MOUSAKA.

PAPOYTSAKIA. GREEK SALAD. KORMOS DESSERT”

MAIN DISH: “MOUSAKA. PAPOYTSAKIA. GREEK SALAD. KORMOS DESSERT.”

HISTORY:

The current version of bechamel-topped moussaka was invented during the golden years of the Ottoman Empire,

probably in the spectacular kitchens of the Topkapi Palace, in Istanbul. But the most popular Greek dishes throughout

the world are not the chickpea or bean soup, the yellow split peas, or the stewed mixed seasonal vegetables and greens

that most Greeks ate regularly up until the late 1960s. Those dishes only recently started to be part of the menu of

upscale Greek restaurants, after the health benefits of the Mediterranean diet were publicized. Moussaka, pasticcio,

Greek salad, and youvetsi (baked lamb with orzo in tomato sauce) are the dishes most non-Greeks consider to be the

epitome of Greek cooking. Yet most of these dishes have very little to do with traditional foods. They were developed,

or drastically revised, by professional cooks and restaurant owners who were particularly interested in pleasing the

Athenian upper class of the early 1900s. The cosmopolitan Greeks of Smyrna (Izmir today) and Alexandria, in Egypt,

were brought up eating mainly French-inspired foods in these prosperous cities of the Mediterranean, and thus favored

tamed, sweet-and-creamy combinations of traditional favorites like the eggplant casserole, dishes that also pleased the

palates of European and American visitors.

RECIPE: Mousaka

Servings: 4 regular pans – 30 people. Greeks like to gather all the family together, especially on Sunday’s lunch and the

family has a big and strong meaning. Don’t forget that also cousins and close friends are a part of a family!

Ingredients for Mousaka: Minced beef -- 3 kg Big onions - 3 Garlic - 1 Tomato sauce - 1,5 kg Sparkle of white wine

Ingredients for Bessamel:

olive oil for cooking Pinch of oregano, cinnamon, carnation Salt and black pepper Greaseproof paper Eggplants - 16 big Potatoes - 16 big

Wheat flour - 1 kg Milk – 8 litres Eggs - 18

Grated salty cheese - 1 kg Nutmeg Butter for cooking

Directions:

1. Brush a greaseproof paper with the olive oil for the eggplants and grease the baking pan for the moussaka.

2. Peel the eggplants and slice them. Coat each side of the sliced eggplant with olive oil and season all the slices with

salt and black pepper. Place the eggplant slices on a greaseproof paper, bake them in the oven till they get golden brown.

Do the same with potatoes.

3. In the bottom of the prepared baking pan arrange half of the eggplant slices and the next layer – the potatoes slices.

4. In a large skillet combine the beef and onions, soak them stirring until the beef is no longer pink and the onions are

soft, drain the fat.

5. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste, pour mixture over the eggplant

slices.

6. Arrange the remaining eggplant slices and after the potatoe slices over the beef mixture.

7. Prepare the besamel sauce: Melt the butter in a saucepan, whisk in flour, add 1/2 tsp salt and pepper to taste;

gradually stir in half and half of milk, cook and stir over medium heat until it gets thick and bubbly.

8. In a small bowl, beat eggs; stir in some of the hot sauce, then add eggs to sauce mixture, mix well; add in the

grated cheese, and stir again.

9. Pour the besamel sauce over mixture in baking dish.

10. Bake in a preheated 180 degree C in the oven for 45 minutes.

11. Cut into squares and serve!

RECIPE: Papoutsakia Servings: Extra dish for the Big Greek Family Lunch or the dish for the next Sunday gathering Ingredients:

Eggplants - 16 Onions, chopped - 8 medium Garlic - 16 cloves Minced beef - 1,5 kg Tomatoes, chopped - 16 White wine - 200 ml

Parsley, chopped - 4 cups Cinnamon - 4 teaspoons Salt and black pepper Besamel sauce (Recipe and quantity above) Greated hard cheese - 8 cups Olive oil for cooking

Directions:

Papoutsakia or stuffed eggplant: Little Shoes. The eggplants are stuffed with a beef and tomato mixture and topped

with bessamel sauce and some cheese.

1. Cut the eggplants in half lengthwise and scoop out the middle part, leaving the shell a bit thick.

2. Heat the olive oil in the pan. Add the onions and sauté until transculent. Add the garlic and sauté until fragrant.

3. Chop and add the eggplant that was removed from the shells. Add the minced beef and cook until it is browned.

4. Add the tomatoes, wine, cinnamon, parsley, salt and pepper, cover and simmer for 20 minutes. Spread some of the

cheese over the bottom of the eggplant shell. Fill the shell with the stuffing. Cover with the prepared bessamel

sauce. Cover with the remaining cheese.

5. Bake in the preheated 180 degrees C oven until the bessamel sauce and the cheese are browned, about 60 – 90

minutes.

RECIPE: Greek salad Servings: Common Dish for All. Always to Share! Sharing food with others is important in Greek culture, and cooking and eating are important social occasions. Ingredients:

Tomatoes - 15 big Green peppers - 6 Cucumbers - 4 big Onions - 4

Olive oil, vinegar for seasoning Salt, black pepper and oregano Kalamata olives for seasoning

Directions:

1. Cut the tomatoes, peppers, cucumbers and onions.

2. Place all the ingredients in a large bowl, lightly season with olive oil, vinegar, salt and pepper.

3. Add some olives.

4. Enjoy the Greek freshness!

RECIPE: Kormos

Servings: And how without dessert! For Everybody! After huge meal its compulsory! Even if you are out in the restaurant for the meal afterwards they will serve you it without any extra charge! Kormos is the greek word for tree log and this dessert is named after it’s shape. A summertime favourite!

Ingredients: Plain butter cookies - 3 kg Caster sugar - 6 cups Butter or margarine - 750 g Milk - 1,5 cups

Cocoa powder - 600 g Vanilla powder - 3 tablespoons Cognac or liquer of your choice - 3 tablespoons

Directions:

1. Break the cookies into small pieces. Wet them with milk and cognac. Do not soak!.

2. Beat the butter, caster sugar, vanilla and cocoa powder. Add this mixture to broken cookies and mix well.

3. Line the pan with greaseproof paper, leaving enough over the sides to fold over once filled. Press the mixture into

the tin, fold in sides to seal.

4. For a more rounded shape, place the mixture on a greaseproof paper and roll the paper up, sealing the sides.

5. Place in freezer for 2 – 3 hours.

6. Once it is sufficiently chilled, remove your “log”, slice and enjoy!!

ΚΑΛΗ ΟΡΕΞΗ!

ABOUT THE YOUTH EXCHANGE “LOG OUT!”

THE YOUTH EXCHANGE “LOG OUT!” WITH 6 PARTNER ORGANIZATIONS AND 30 PARTICIPANTS (4

PARTICIPANTS + 1 LEADER PER ORGANIZATION) FROM 6 DIFFERENT EUROPEAN COUNTRIES TOOK A PLACE IN

JELGAVA, LATVIA ON 8 – 15 MAY, 2015.

The Youth Exchange “Log Out!" aimed to promote, encourage and develop environmentally friendly thinking and

acting in various situations and places, and to develop the understanding of how one's individual action influences the

environment.

Youngsters were able to recognize environmentally friendly and unfriendly actions and then make a choice by

themselves. The Youth Exchange “Log Out!" was organized in order to give a chance for 30 youngsters from Greece,

Latvia, Poland, Slovenia, Lithuania and Italy to try to live green, active and healthy lifestyle.

The project aimed to develop in young people environmentally friendly way of thinking and action in everyday life, to

build young people's understanding that everyone's behaviour can affect the environment from what consists our planet,

as well as promoting active and healthy leisure activities.

Nowadays basic needs are covered by technology but the connection between humans and natural environment is

missing in so called Western countries. So we will try to renew this connection between humans and environment.

The project location (Ānes muiža) was a real “oasis” in the city of Jelgava - the 4th biggest city in Latvia. In that place

the participants understood that they can be an “oasis” by themselves to today’s consuming and unfriendly to our

environment society, by living green and without having to change their daily life.

During the project young people tasted a variety of everyday green lifestyle ideas (vegetarianism, waste disposal, various

sport activities etc.). Also there were organized workshops (natural cosmetic preparation, recycling), as well as sharing

of experiences and creating a blog in the internet that was updated daily: https://logoutyouthexchange.wordpress.com/

At the end of the project we created the “Menu Green. The Digital CookBook” that was distributed to the participants

and organizations as well as short movie about the project and plenty of unforgettable moments captured in photos.

PARTNERS

NGO SISTĒMA UN G LATVIJA, LATVIA

NGO SYSTEM AND G, GREECE

NGO E.U.R.E.C.A. , ITALY

NGO YOUNG CONSERVATIVE LEAGUE, LITHUANIA

NGO SIM, POLAND

NGO KLUB MARIBORSKIH ŠTUDENTOV KMŠ, SLOVENIA

ABOUT SISTEMA UN G LATVIJA – WITH REAL PASSION FOR CREATIVE YOUTH

WORK NGO “Sistema un G Latvija” members are active young citizens which activist core are ex EVS volunteers with great

experience in Youth in Action projects (international Youth Exchanges, Training Courses, Seminars, EVS) and in the field of

NGOs. They formed to further educate young people from Latvia giving priority to youngsters with fewer opportunities, and

gathering other volunteers, giving them the opportunity to acquire new international experience, discover another culture and

creativity in the future for young people to serve as a force for personal development and expanding horizons.

Activities are mainly based on non-formal education methods. Creativity, culture, art, nature and environmental

awareness, intercultural dialogue, joy, European awareness, research, democracy, active participation, tolerance, inclusion,

information, informal education and voluntary - these are key words in Sistema un G Latvija all activities. Our belief is - the

international experience, cultural interaction and exchange of experiences is one of the most important and most effective drivers

for personal development, it significantly broadens the horizons of young people and opens up a wider view of their own, the state

and the future.

NGO"Sistema un G Latvija" was established in 2011 as independent NGO but in fact it is an idea and follow up result of NGO

"System and G" operating in Greece. It is very important to mention that the core of the organization it is the same one as the

one in NGO "System and G" in Greece. Thus we have strong collaboration especially with Greece and continuously there are

many Latvian youngsters who are being sent particularly to Greece for different kind of youth projects financed by European

Commission. Accreditated as well as EVS Sending and Coordinating (European Voluntary Service) organization with

accreditation number!

“This project has been funded with support from the European Commission. This publication [communication]

reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of

the information contained therein.”

“Sistēma un G Latvija” / Jelgava, Latvia

E-mail: systemandg@gmail.com

Facebook: System & G Athens