Other cultures’ food
For the next meeting in Sweden in January, each country has to choose some typical food from their country. The students will cook the food from their own country and present it to the other students, buffet style. It could be either a proper meal or some lighter dishes. In Swedish schools it´s forbidden to bring nuts. If your food contains nuts you have to change the recipe. You will have about 90 minutes to prepare your food in Sweden.
When you have decided the dish of your choice you have to:
  1. 1. Prepare a recipe for eight persons.
  2. 2. Make a shopping list.
  3. 3. Prepare a presentation about your dish.
You have to send the recipes and the shopping list some weeks before the meeting so we can prepare for the cooking in the best way.



We will make 5 mixed groups of students. Each group get a recipie and then prepare the dish for the food festival.

Every country will present another ones dish.

Sweden present the dutch and basque dish.
Basque Country presents the turkish dish.
Turkey present the Tahitian dish.
Tahiti present the swedish dish.


Here you ask eachother about the different recipies that you are going to prepare in Sweden.

French Polynesia
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In French Polynesia , we are going to prepare a coconut bread





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Tahitian coconut bread



Ingredients
1 kg + 2 bowls of yeast-free flour
2 glasses of sugar (200 gr)
2 grated cocos
3 tablespoons yeast ( “saf instant”)
2 tablespoons oil
1 cup of coconut water
1 cup of hot water


HISTORY OF COCONUTS
Hey Tahiti can you explain us history of the coconuts?

Coconut grows since the dawn of time , under the sun of South East Asia and Polynesia
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At the end of the XIII th century , during one of his expeditions, Marco Polo discovered the coconut but he called it "Pharaoh's nut". He described it as sweet as sugar and as white as milk. He decided to bring it back in Europe.

Botanically, the coconut fruit is a drupe, not a true nut. Like other fruits, it has three layers: the exocarp, mesocarp, and endocarp. The exocarp and mesocarp make up the "husk" of the coconut. Coconuts sold in the shops of nontropical countries often have had the exocarp (outermost layer) removed. The mesocarp is composed of a fiber, called coir, which has many traditional and commercial uses. The shell has three germination pores (micropyles) or "eyes" that are clearly visible on its outside surface once the husk is removed.
A full-sized coconut weighs about 1.44 kg (3.2 lb). It takes around 6,000 full-grown coconuts to produce a tonne of copra.

The origin of the plant is, after many decades, still the subject of debate. It has generally been accepted that the coconut originated in the Indian-Indonesia region and float-distributed itself around the world by riding ocean currents. The similarities of the local names in the Malay-Indonesian region is also cited as evidence that the plant originated in the region. For example, the Polynesian and Melanesian term niu and the Philippine and Guamese term niyog is said be based on the Malay word nyiur or nyior.
Vaiarii

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On these pictures, we can coconut trees and the coconut frut which is drup.

The legend of the coconut

Do you know that when you drink water in a coco you give a kiss to an eel? Read the legend of Hina, whose hand had been promised to an eel.

At the age of sixteen, the beautiful Princess of Pape'uriri, Hina, is promised in marriage by her parents to the Prince of Lake Vaihiria, Faaravaianuu. When her husband is introduced to her, she is astonished: the king of the lake is a monstrous eel. Terrified, Hina move to Vaira'o, on the peninsula of Tai'arapu, to the god Maui. The eel, Prince Faaravaianuu, leaves the lake and makes its way into the valley of Vaihiria. She finally finds Hina.

Maui, horrified, placed his two stone tiki on the cliff. Thanks to this protection, he succeeded in fishing the monstrous beast. He cuts it into three pieces and, having wrapped his head in a piece of tapa (vegetal tissue), he presents it to Hina:

"Do not lay this package on the ground before you come to you, and plant it in the center of the enclosure of your marae. This eel's head contains great treasures. You will get enough to build your house, enough to eat and drink. "

Hina leaves. Moments later, she wants to bathe with her maids and deposits her package on the grass forgetting the advice of the god Maui. The earth opens and engulfs the head of the eel. A plant then appears and begins to grow. It becomes a strange tree, resembling an immense eel erect, head towards the sun: the first coconut (tumu ha'ari) has just been born.

Hina realizes she can not go home anymore. It must monitor the growth of this new wealth. The days pass. A great drought occurs and only the coconut tree resists. The men then taste the fruits which contain a sweet water and on which appeared three dark spots, drawing the eyes and the mouth of the eel

Thus, drinking a coco like Hina, is savoring a royal kiss once refused.
The traces of Faaravaaianuu still visible
Today, when flying over the valley of Vaihiria, the watercourse of the river reminds one of the path of an eel, and reminds us of the route of Faaravaianuu to find Hina.

I hope you will like this tahitian legend ,

Heiani Tera



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Coconut water

Coconut water is the liquid found naturally inside coconuts. It's very good for health.
It contains 0 lipids, 0 sugars added; It is low in calories (17 per 100 gr), very moisturizing and energizing.
It is often used by sportsmen for its nutrients: potassium and minerals, because it tones and hydrates. It promotes and stimulates the complete restoration of the blood volume during or after physical exercise.
It contains in significant proportions, the 5 essential minerals: potassium, sodium, magnesium, calcium and phosphorus.
Potassium: 225 mg / 100 g , it's more than a banana! It is a natural tonic
Magnesium: 10 mg / 100 gr. Coconut water is a natural isotonic drink with the same electrolytic balance as our blood. It is the fluid of life. Coconut water has even been used in the past as a substitute for blood plasma.
4) Vitamins: coconut water contains vitamin C (23 mg / 100 g) and B) 5) Amino acids: water contains 18 of the 20 existing amino acids, including the 9 "essential" ones, in particular arginine (118mg / 100g).

We will come with our coconuts from Tahiti and you will try it . We hope you will like our coconut bread !!!
See you very soon

Here you can see some PowerPoint we have prepared . We hope you will like them. They present the coconut tree, the coconut and the legend.

Maëlig Le Quenven, Poeiti Carrara, Ranirau Peters, Meheitia Sandford




Basque Country
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The Basque Country´s traditional dish is Spanish omelette.
Ingredients: 10 big potatoes, 12 eggs, 1 onion, some salt, half a litre olive oil.



What do you do with the potatoes? Do you boil them? Chop them? Or do you fry them in a pan?
What do you do with the eggs? Do you boil them? Do you fry them? Or do you mix them with the potatoes?
Do you chop the onions in small pieces? Or do you chop them into big pieces? Then what you do with the onions? Where do you put them?
Do you warm the oil before you put it in? Or do you out the oil in the pan before you fry the omelette?
How do you know when the omelette is done? How do you serve the omelette?
Warm greetings from Sweden/ Ellinor, Sanna, Wilma, Joline


First we chop the potatoes and the onion in small pieces and then we fry them with the onions in the frying pan. We whip the eggs and then we mix them with the fried potatoes. We put the oil before the frying pan is warmed and then we fry the omelette. We know the omelette is cooked when the egg is not liquid and the color of the omelette has become darker. We serve it in a round dish.

Ingredients:
- 8 big potatoes
- 6 eggs
- 1 onion (white)
- Olive oil
- Salt

Preparation:
1. Put a big cuantity of olive oil in the frying pan and when it's hot you have to put the cropped potatoes, then cut the onion in small pieces and add into the frying pan with a little bit of salt. This must be in the frying pan until is cooked. To cook the potatoes you must be moving them continuously.
2. You have to whip up the eggs and mix them with the potatoes that you have prepared before.
3. Turn on the frying pan and put olive oil, when this is hot you have to put the mixture of the potatoes and the eggs inside.
4. When the mixture is cooked that's all, you can serve your Spanish omelette alone or accompanied with some peppers.



Spanish omelette
Spanish omelette


Here you have a video in which you can see how to cook the Spanish omelette!!!


HISTORY OF POTATOES


The potato was first domesticated in the region of southern Peru and the northwestern Bolivia between 8000 and 5000 BC. It has since spend around the world and become a Staple food (a food that is eaten routinely). It was grown as a food crop more than 7000 years ago. When Spanish conquistadores came to South America in the 1500s, they took potatoes back to Europe. It took nearly 200 years for the potato to become a widely grown crop. In the 1780s the farmers in Ireland began growing potatoes because they grew well in the poor soils. They also have most of the vitamins that people need to survive. The Irish become so dependent on the potato that when the crop failed in 1845 there was a famine (a situation where most people don’t have enough food to eat) and many people wasn't able to do things in a normal way, so they death.


The potato plant is now grown in many different parts of the world, and in Australia, they are the largest vegetable crop.
Sailors returning from the Andes to Spain with silver presumably brought maize and potatoes for their own food on the trip. We think that the potato arrived some years before the end of the 16th century, by two different ports of entry: the first, logically, in Spain around 1570, and the second via the British Isles between 1588 and 1593. Since that moment, they started to spread all around the world until nowadays that they are a fundamental type of food in a lot of cultures.

Here in the Basque Country the potato is very typical, especially in Alava that is a province of the Basque Country (where most of us live). The most common potato here is the "Mona Lisa", it looks soft and clean. This type of potato is especially for frying. Also the Kennebeck potato is very important in Alava perfect for boiling. Because it's a local and sustainable product it doesn't leave any carbon dioxide footprint.


Mona Lisa potato
Mona Lisa potato

Turkey
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mantı ile ilgili görsel sonucu
mantı ile ilgili görsel sonucu




TURKISH DUMPLING (MANTI)
Ingredients
3 cups flour
1 egg
1 coffe cup water
1 tsp salt to taste


Filling
250-300 gr ground beef
1 onion, finely chopped / shredded
1/3 bunch parsley
½ tsp salt to taste ½ tsp black pepper


For cooking
8 cups water
2 tsp salt


Sauce:
½ kg yoghurt
2 cloves of garlic
5 tbsp butter/oil
1 tbsp tomate paste
1 tsp pepper
Hey Turkey, we would like to know what are you going to prepare for the food festival.

Hello, so we would like to know how do you prepare your dish.
Preparetion of Mantı:
In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes).
Meanwhile in a plate mix all the filling ingredients and set aside.
Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces Then place ¼ tsp filling over each square Then stick the both traverse edges diagonally, by pressing with your finger tips Do the same procedure for the remaining dough.
For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes).
Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.
Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Dumplings.
This recipe makes 6-7 servings.
ENJOY

History of YOGURT:
  • It is generally agreed among historians that yogurt and other fermented. milk products were discovered accidentally as a result of milk being stored by primitive methods in warm climates.
  • The word “yoğurt” is Turkish in origin.
  • Most historical accounts attribute yogurt to the Neolithic peoples of Central Asia around 6000 B.C.. Herdsmen began the practice of milking their animals, and the natural enzymes in the carrying containers (animal stomachs) curdled the milk, essentially making yogurt. Not only did the milk then keep longer, it is thought that people preferred the taste so continued the practice, which then evolved over centuries into commercial yoğurt making.
  • Recorded history states that Genghis Khan, the founder of the Mongol Empire, and his armies lived on yogurt.
  • It wasn’t long before word of the perceived health benefits of yogurt traveled through to other peoples, and the consumption spread throughout the East.
  • The first industrialized production of yogurt is attributed to Isaac Carasso in 1919 in Barcelona – his company “Danone” was named for his son, “Little Daniel”.
  • Turkish immigrants brought yogurt to North America in the 1700s but it really didn’t catch on until the 1940s when Daniel Carasso, the son of Danone founder Isaac, and Juan Metzger took over a small yogurt factory in the Bronx, New York – the company is now called Dannon in the United States.
  • Yogurt with fruit on the bottom was first introduced in 1947 by Dannon.
  • The popularity of yogurt soared in the 50s and 60s with the boom of the health food culture and is now available in many varieties to suit every taste and lifestyle.

During Sweden Meeting in January 2017 all the students were divided in mixed groups and cooked one of the country's traditional food. It was a lot of fun for all the participants involved in the activity.One of the dishes was Turkish Dumplings. And students have learnt a lot of things about the origins of food and also learnt other cultures'dishes also they learnt by presenting other cultures' dish.
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Click on the link below to watch Turkish Students ' presentation of cocobread from Tahiti..


Sweden
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Christmas (holliday) buffet


Selection of dishes

Meatballs
pickled harring
Egg halves
Prinskorv
Knäckebröd
Julmust
Janssons frestelse

Janssons frestelse
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1 yellow onion
1 tablespoon butter
8-10 medium sized potatoes
1 can anchovy
2 dl cream
1 dl milk
1 tablespoon breadcrumbs

Hej hej Sweden,

I am from Tahiti, and I would like to know how you prepare your Janssons frestelse

1; How do you cut your onions?
You cut the onion in thin slices.
2; How much time do you need to prepare your meal ?
It takes about thirty minutes to prepare.
3; How long it have to stay in the oven? How many degrees ?
It should be in the oven in at 200 degrees untill the potato have become soft. It take about 40-50 minutes.
4.How do you prepare your "Janssons frestelse" ?
Pick two cutting boards, two knives, an ovenproof dish and all the ingredients. Cut the onions and potatoes.
5. For how much people is it ? How many people can eat your meal ?
This recipe is for eight people.
6. How do you cut your patatoes ?
Cut the potatoes into thin strips like smal french fries.
7. When do you put the cream, the milk and the breadcrumbs ?
when you have put everything in an ovenproof dish, pour the cream and milk over the other. Add the breadcrumps over after the milk.




The Netherlands
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Recept Peen en Uien met Rundvlees voor 4 personen
Met Rookworst


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Ingrediënten

200 gram beef stew
2 big carrots
6 small onions
600 gram potatoes
White pepper
salt
foelie
Piece of Dairy butter
Bit Nutmeg
Smoked Sausage

For the dutch dish you have to double the content because this is for 4 persons.

https://www.youtube.com/watch?v=riERhqNc27E


What are we going to do with beef stew? Cut in small pieces and then bake in butter,
how will you prepare your beef stew? Till it is brown and cooked.
What are we going to do with the carrots? Slice in small pieces
Boil them? Chop them? Grate them? Yes boil them chop at the end when you have mixed.
What are we going to do with the onion? Slice them? Fry them? Slice them and cook them with the carrots
Are we going to mashed potatoes of the potatoes or boil them? Fry them? First you boil them and then when all is ready you mix them with the carrots and onions.
How much White pepper and salt are we going to use? What are we going to use the salt and the white pepper for? Salt with the potatoes white pepper when all is mixed together.
What are we going to use foelie for? You can mix that with the potatoes and then remove them.
Are we going to use the piece of Dairy butter with the potatoes? Yes you mix some with the potatoes.
What are we going to do with the bit Nutmeg? Where are we puting it? At the end when you have mixed all the you can add some nutmeg for the taste.
Are we going to do the smoked Sausage ourself or is it all ready done? You have to boil it and then put it on the Hutspot.
Where are we going to put the Sausage, like on the picture? Sausage you can have it separate and use it when you want. Not everybody has to use it.

Best regard Sweden // Lizette, Emilia, Felicia, Me