taste - histcape · taste exchange of experience workshop terme olimia, 17 september 2014 edited...

TASTE

Exchange of experience workshopTerme Olimia, 17 September 2014

www.histcape.euEdited by Anaïs Guillem (UL FGG)

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TASTE THE INTANGIBLE. Exchange of experience workshop, Terme Olimia, 17 September 2014.

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TASTE THE InTAngIblE. ExCHAngE Of ExPErIEnCE WOrkSHOP, TErmE OlImIA, 17 SEPTEmbEr 2014

Interreg IVC project HISTCAPE – Historical assets and related landscape – focused on finding solutions for European rural areas development, based on natural and cultural heritage smart exploitation and management (www.histcape.eu). Project was coordinated by organization Landentwicklung Steiermark from Styria in Austria and brought together ten regions from Europe. Project partner from Slovenia University of Ljubljana worked in the project together with regional park authority Kozjanski Park and therefore the final HISTCAPE event is took place in Kozjansko region.

One of the most significant approaches to achieve objectives of the project was exchange of experience – between partners, between regions, between institutions and even between individuals. It was carried out on the level of project workshops, study visits and meetings and on the level of bilateral discussions and exchange. Heritage in rural areas is immensely diverse; it ranges from small historical towns, different monuments of build heritage to landscape, nature and various traditions. Final HISTCAPE project workshop Exchange of experience, held on 17 September 2014 in Terme Olimia Congress Centre, was dedicated to the exchange of the latter, where the exchange took place through the traditional cuisine of each region, participated in the project. Recipes are presented in this book.

Thank you everybody for your participation ! And for sharing and tasting this intangible part of culture.

HITSCAPE team gratefully acknowledge help from Terme Olimia team in the implementation of the workshop and the ponsor of the event, Zrmk.


TASTE THE InTAngIblE. ExCHAngE Of ExPErIEnCE WOrkSHOP, TErmE OlImIA, 17 SEPTEmbEr 2014

Introductory lecture of Albin keuc: Slovenian philosopher and sociologist of culture Albin Keuc gave introductory lecture of the workshop and entitled it TASTE THE InTAngIblE: EATIng TOgETHEr. He summarised the idea of the workshop:

We eat. At home. Together. Outside. With Friends.

We grow, sell, cook, exchange. We preserve for the winter. We seed. In our everyday food human subsistence and interactions are forming our common reality. Reality filled with oral histories, traditions and practices.

Customs and community gatherings. Beliefs, healing traditions and faith. Food is the silent adhesive of our everyday life.

Food practices are meaningful part of our local heritage. And as everything in our interesting times, they are under threat.

How skilled are we to preserve the taste, the atmosphere, felling of togetherness?

To recognize and remember?


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frESH TOmATO SOUP

The fresh tomato soup recipe comes from one of the famous Germany´s chief cooks from Bavaria “Alfons Schuhbeck” who follows a native cuisine with good products. The tomato soup with cinnamon have a fine taste and fits very well with white wine. It is a good entrée to start in an enchanting evening with friends. Guten Appetit!


frESH TOmATO SOUP

Ingredients: 20 cocktail tomatoes, 2-3 onions, oil, 2-4 carrots, about 2000 gram tomato puree (canned), 2-3 bay leaves, about 800 gram vegetable stock, 2 garlic cloves, 1 vanilla bean, cinnamon, 100 gram cream, several basil leaves, cayenne pepper, allspice from the mill, salt, freshly grated nutmeg.

Preparation:With the beautiful onions, cut small sautéed in oil. Then add the small cherry tomatoes and the grated carrots. Tomato puree and a light vegetable broth and allow to draw for 20 minutes at low heat. Garlic, add vanilla and cinnamon and cook for another 10 minutes. Add stir cream to the tomato soup puree, basil, cayenne pepper, allspice, salt and nutmeg.


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CASTIlIAn SOUPSopa castellana de lujo

“Castilian soup”, (also known as “Garlic Soup” or “Bread Soup”) is a very old, peasant-style dish and is typical of the Castilla-Leon Regional Cuisine, where the winters are cold and soups and stews are eaten daily. This soup used to be served for breakfast but now a day it’s considered a delicacy and can be found in any restaurant menu for lunch or dinner. Its origin is linked to a religious tradition, particularly to Lent and Holy Week, when meat was not allow to eat and Catholics added bread to the soup instead of meat during those days. We wish you like it. Enjoy your meal!!”


CASTIlIAn SOUPSopa castellana de lujo

Ingredients: 1 dash of oil. Castilian half bread. 1/2 tablespoon paprika. 100 gr. Iberian ham or palette Guijuelo snacks and 4 slices for garnish. 4 garlic. 2 eggs. Approximately 1 liter of ham bone. 100 gr. chorizo .

Preparation:Heat the water in a flameproof casserole. Chop or pound the garlic to a paste, using a mortar and pestle, a garlic press, or the blade of a knife. Add the garlic to the water and leave it to cook through for 5-10 minutes. Meanwhile, slice the bread very thinly (leave the crust on) and fry it in the olive oil, sprinkling a little pimentón and salt in the oil. Add the bread and oil to the water and simmer gently for another 10-15 minutes. You can leave the soup for several hours or overnight at this stage.Just before serving, poach the eggs in the soup: break each egg, in turn, into a ladle and lower into the soup. Remove from the heat as soon as the white is set and serve into deep bowls. The idea is to stir the soup around so the egg breaks and continues cooking.

WEb: Recipe from www.turismocastillayleon.com


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kAgIAnAS

kagianas (καγιανάς) is a traditional dish in Kalamata. We can eat it warm or cold, as a beginner or main dish. It is combined with salad and lot of bread.Καλή όρεξη!!


kAgIAnAS

Ingredients: 3 Tomatoes (or 3-4 tablespoons of tomato sauce)2 EggsFeta cheeseSugar (less than half teaspoon)PepperSaltOlive Oil

Preparation:We turn the tomatoes into puree in the blender. We add olive oil and the tomato puree in a pan over medium heat (in case of tomato sauce we add it direct to the pan).We add the sugar, the salt and the pepper and we let the mix to drink its juice, with occasionally shuffling in order not to stuck in the pan. In a bowl we scramble the eggs (we can also add salt and pepper) and add little pieces of feta cheese. When the tomato sauce drinks its juice we add the scrambled eggs and feta cheese. We mix for a few minutes and kagianas is ready to be served!


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grEEk SAlAD

greek Salad (χωριάτικη σαλάτα) is one of the most famous Greek dishes worldwide. For Greeks, Greek salad is considered as a summer salad and they eat it during lunch and dinner.Καλή όρεξη!!


grEEk SAlAD

Ingredients: 4 Tomatoes2 Cucumbers1 small onion1-2 small green peppersFeta cheeseOlives Olive oilSaltOregano

Preparation:We cut the tomatoes, the cucumber, the onion and the peppers in small pieces.In a bowl we add all the above ingredients with little pieces of feta cheese and the olives.We add oil, salt and oregano and we mix the salad.Salad is ready to be served!


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PEArl bArlEy rISOTTO

Pearl barley is smaller version than usual barley which is used to make some traditional dishes in Latvian cuisine. Usually old grandmothers use to make different porridge’s out of processed barley grains.This exact version is a bit more modern – risotto style. Hemp butter and other products has old traditions in Latvian culture for different purposes. So this will be the combination of two traditions which are never been seen combined in worlds cuisine (there is actually nothing that has never been tried somewhere).


PEArl bArlEy rISOTTO

Ingredients: Pearl barleyVegetable stock or boillon cubesOnions (regular ones)GarlicWhite wine (for cooking)CreamParmesan type cheeseFresh time and parsleyOlive oil (for cooking)ButterLatvian seecret ingrediant (hemp butter) (if possible to buy)

Preparation:Everything will be prepared on a pan with which bottom. Depending on pearl-barley type, the pot for its boiling will be needed. Preparation takes about 30 - 40 minutes. The procedure is similar as for traditional risotto, only difference is that barly need some special care during the cooking. The special hemp butter is added during the cooking process and at the end for serving.


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PATAnISCAS (Cod fiSh CakeS with Bean riCe)

Codfish “pataniscas”, being a gastronomic specialty of Portugal, may have had it’s origin in Lisboa, being attributed it’s appearance to the Galician’s that migrated to Lisboa and owned taverns, in the ninetennth century, and that for the use of the leftover parings of codfish (dried and salted), they made these fritters. Being interesting that the origin of these delicacy so much ingrained in Portuguese cuisine be attributed to immigrants that come from Galicia, in the neighboring country (Spain), we must remember that these immigrants settled in Portugal, especially in Lisbon, in previous centuries, to work in the shipping industry and also during the construction of the aqueduct for water supply to the city (aqueduct of Águas Livres), having these opened taverns and places of storing and distribution of coal. The codfish “pataniscas” are a practical and tasty recipe, which can be accompanied with different types of rice or simply used as a snack to take along with a beverage. Also being a fried that can be eaten hot or cold, was adopted throughout the country because of its easy execution and even the possibility, when accompanied by rice with beans, to serve as pre-prepared meal, ready to take to the work in the fields or in the sea.


PATAnISCAS (Cod fiSh CakeS with Bean riCe)

Ingredients: 3 slices of dried Cod Fish150 grams of Flour3 eggs1 onion well choped Chopped parsleyPepperSalt q.s.Oil

Preparation:Soak the Cod fish for 24 hours. In a pan with boiling water, place the soaked cod to cook for 10 minutes. Once cooked, remove the cod. Let it cool. Then shred the cod. Save water of the cod for the rice. Set off the eggs to a container. Hit them and add the flour. Stir well and add the chopped onion, cod, parsley, pepper, salt and water if necessary. Mix everything well. Put the oil in a pan to heat. Place tablespoons of Patanisca to fry.Remove the fritters to a plate with paper to remove the excess of oil.Preparation of bean rice:In a pan put the oil, onion, garlic and bay leaves, and let it sauté. Add the rice and fry a little, add the tomato paste and water of the cooked cod. Cook for about 10 minutes. Add the beans to the rice and if necessary the rest of the cod broth, rectify the spiciness and cook for about 5 more minutes .Bom apetite !

WEb: Recipe from http://www.mardanoruega.com/Academia-do-peixe/Passo-a-passo/Bacalhau/Como-escolher-o-melhor-bacalhau

Ingredients for the rice: 300 grams of rice400 grams of cooked red beans1 onion2 cloves of chopped garlic2 bay leaves1 tablespoon of tomato paste0,4dl Olive OilSalt q.s.


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mEATbAllS WITH SAUCE

the meatballs with zmi (sause), usually made many years ago when the meat was not too much, and every (especially new) housewife had to prepare sauce with the oil she had fried the meatballs so that all family members have had enough !!!Old people used to say: ‘Zmi’ has to be that much, that you can .... dive in it with bread !Καλή όρεξη!!


mEATbAllS WITH SAUCE

Ingredients: 1 kg minced meat (half pork - half beef) ground once 1 egg 2 medium onions last of the grater 3 slices of stale bread, trimmed of crust, dipped in red wine, grated and drained ½ cup red wine½ cup water3 tbsp olive oil 1 tbsp dry oregano 1 tbsp dry mint or a bunch of fresh1 tbsp dry parsley or a bunch of freshpepper salt Flour and oil for frying

Preparation:In a large bowl put all the ingredients together and knead the mixture well, then put the mixture in the refrigerator for one hour. Make round meatballs, press with palm to widen and pass them in flour on two sides. In a deep pan, add oil to burn hot enough and put the meatballs after shaking slightly them to leave the excess flour. Cook them from all sides and take out from the oil. Pour the remaining hot oil in a deeper pan after taking out the remains of the meat. Add little more oil. Pour the flour in the hot oil and mix well with a wooden spoon to prevent clotting. When the flour browns add the tomato juice, garlic cloves, salt and pepper. Allow the sauce to boil and thicken, stirring constantly.

for the sauce:1-2 whole cloves of garlic peeled 2 tbsp tomato paste diluted in 2 cups of water or 2-3 ripe tomatoes4-5 tbsp flour salt pepper


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DrIED CODfISH STEW In CrOATIAn: Bakalar na mornarSki način

In 1432 the Venetian nobleman and sailing captain Pietro Querini shipwrecked in Røst on Lofoten Archipelago. Returning to Venice, he wrote a report of his travels for the senate where until then unknown “Stokfish” was described. From that time originate the meal in the Veneto region as Bacalà alla Vicentina. The meal soon spread along the eastern Adriatic coast, which was for centuries under the Venetian domination. It became a traditional Christmas Eve dish prepared with potato, which reached Dalmatia in 18th century. The codfish dish in Dalmatia is based on dried but not salted fish, as it is a case in Portugal, Spain, Provence and some parts of Italy. In Dalmatia, a dish is a symbol of Christmas and Easter, but people enjoy it with a piece of local bread and glass of good red or white wine along the whole year. Excellent dish should be enjoyed slowly with good friends around the table.


DrIED CODfISH STEW In CrOATIAn: Bakalar na mornarSki način

Ingredients: ½ kg of dried codfish1 kg of potato1 big garlic bulb 1 onion10 g raisins 2 dl dry white wine2 dl water1,5 dl olive oil 50 g tomato concentrateparsley, bay leaf, black pepper grains, rosemary twig, salt

Preparation:Cut dried cod fish on approximately 10 cm wide pieces. Put them in large covered bowl with water and leave it in fridge for 2-3 days to soften. Change water twice a day. When fish is soft remove the bones and skin. Divided it in smaller pieces. Peel potatoes and cut them in rings. Chop onions, garlic and parsley in small pieces. Take a large dish and cover the bottom with olive oil and potato rings. Cover potato with chunks of codfish, chopped onion, garlic and parsley, few raisins, pepper grains, rosemary and bay leaf. Add some oil, tomato concentrate mixed with water and wine. Repeat the layers and finish atop with layer of potato. Cover potato with water and add a salt.Cook 90 minutes on low heat and shake covered dish from time to time without stirring. Dish can be served hot or cold.


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STUffED TOmATOESIn frEnCH: TOmATES fArCIES

Stuffed tomatoes is a very easy dish to cook and both economical and nourishing for a family. That’s why it is a very classical familial dish in France. The classical recipe is to fill tomatoes with minced meat/herbs/onions, bake and serve with rice. Every family has its own particular way of preparing it with vegetables, fish, cheese etc. Mine is with basil and fresh cheese, now you can create yours based on the traditional recipe !


STUffED TOmATOESIn frEnCH: TOmATES fArCIES

Ingredients: leavened dough: 500 g half sausage meat, half beef minced meat,4 big tomatoes (or 8 little ones) 3 little onions2 garlic bulbthyme parsley or basilsalt and pepperrice

Preparation:Peel and chop onions, do the same with garlic. Put half of onions with meat. Add garlic, pepper and parsley. Cut the top of tomatoes and empty them. Put meat with onions, garlic and parsley inside tomatoes and put back the top of tomatoes. You can add thyme on. Bake time is 1 about hour, 180°C. Dish can be served with rice.


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TArrAgOn POTICAIn SlOVEnE: PEHTrAnOVA POTICA

Potica with tarragon tops Slovenia’s gastronomic pyramid as the most distinctly Slovenian specialty. Slovenia is one of the few culinary environments in Europe and worldwide where tarragon is used in sweet pastry dishes.Most Slovenian people first and earliest memory of holidays associate with potica. Potica has always been some kind of a prize. It has always been a synonym for festive events, and this certainly still holds true today. Generations of Slovenians have grown up experiencing the exciting festive expectation of potica, which is undoubtedly Slovenia’s most festive dish. Primož Trubar (1508-1586), the Protestant reformer, most known as the author of the first Slovene language printed book was the first who mentioned Potica. The recipe for its preparation can also be found in the works of Janez Vajkard Valvasor (1641-1693), a natural historian from Carniola, present-day Slovenia, and a fellow of the Royal Society in London.


TArrAgOn POTICAIn SlOVEnE: PEHTrAnOVA POTICA

Ingredients: leavened dough: 500 g plain flour5 g salt, 20 g yeast 7 g sugar7 g flour½ dl lukewarm water100 g butter2 eggs50 g sugar, 1,5 dl lukewarm milk

Preparation:Prepare the dough in a warm room. Heat up the flour, sift it into a bowl and stir it together with 5 g salt. Stir dissolved yeast together with a 7 g of sugar, 7 g of flour and ½ deciliter of lukewarm water. Leave it in a warm place to rise. Separately stir 100 g of softened butter, 2 eggs and 50 g sugar.Make a hole in the middle of the flour; add yeast mixture, butter & egg mixture. Add 1,5 dl lukewarm milk while stirring. Beat the dough for 10 - 15 minutes or until the bubbles appear and the dough separates from the bowl. Certain types of flour may need more milk than others. Sprinkle some flour on the beaten dough, cover the dough with a cotton cloth and leave it in a warm place to rise approximately 60 minutes. In the meantime prepare the filling. In the bowl mix 750 g of curd, 1 dl of sour cream, 2 eggs, 50 g of sugar and 25 g of white breadcrumbs. Roll out the dough until it is 1/2 cm thick. Spread it with the curd filing and then evenly sprinkle over the tarragon leaves. Roll tightly and put it in a mould covered by baking paper. The “potica” is then left to rise slowly 10-15 minutes, but not too much, because it will rise during the baking. Put the whisked yolk mixed with a teaspoon of water on the “potica” before the baking. Bake time is 50 minutes (190 Celsius). When baked, leave it in the mould to cool down for at least 15 minutes and then softly turn it over to the board. Sprinkle it with an icing sugar, if desired.

Ingredients for filling: 750 g curd1 dl sour cream2 eggs 25 g white breadcrumbs 50 g sugar50 g fresh tarragon leaves, coarsely chopped just before sprinkling them over the filling.


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POTICASlovene walnut potica

Potica, a typical Slovenian festive dish/cake, differs in size, shape, and in particular, filling. Best known is the potica with nut filling, followed in popularity by a number of others such as poppyseed, cottage cheese, hazelnut, chocolate, tarragon, leek, honey, or carob fillings.The poticas made today, which are the most festive, have a relatively short history. They were developed more than 200 years ago from older shapes of “povitice” rolled-dough cakes containing a variety of fillings. In those days the cakes were not prepared in earthenware baking-dishes, but directly in ovens. Even today, potica remains the pride of each housewife.


POTICASlovene walnut potica

Ingredients for leavened dough: 1 kg plain flour, 30 g yeast, 3-4 yolks, 3 decilitre lukewarm milk, 120 g butter, 1 teaspoon salt, 2 tablespoon sugar, fat for the mould; Filling: 600-700 g walnuts, 200 g honey, 50 g sugar, 1-2 deciliter milk, 1 egg, grounded cinnamon, rum or homemade fruit spirit.

Preparation:Prepare the dough in a warm room. Heat up the flour, sift it into a bowl and stir it together with a teaspoon of salt. Stir dissolved yeast together with a tablespoon of sugar, 2 spoons of flour and ½ deciliter lukewarm water or milk. Leave it in a warm place to rise. Make a hole in the middle of the flour; add whisked eggs, yeast, lukewarm melted butter and sugar, adding lukewarm milk while stirring. Beat the dough for 15 minutes or until the bubbles appear and the dough separates from the bowl. Certain types of flour may need more milk than others. Sprinkle some flour on the beaten dough, cover the dough with a cotton cloth and leave it in a warm place to rise. Crush or grind the walnuts and pour some hot sweetened milk over the walnuts. Slowly heat up the honey until it liquefies, and then add it to the walnuts; add also cinnamon. Leave the filing to cool down. Add one or two eggs to the almost cold filing and mix them thoroughly. Roll out the dough until it is ½ cm thick; spread it with the warm filing. Roll tightly; put it in a well-greased mould. The potica is then left to rise slowly, but not too much, because it will rise during the baking. Put the whisked egg on the potica before the baking. Bake time is one hour (180 Celsius). When baked leave it in the mould to cool down for at least 15 minutes and then softly turn it over to the board. Sprinkle it with an icing sugar, if desired. Dober tek!

WEb: Recipe from www.slovenia.info; www.snpj.org


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lATVIAn CAkE

This cake is like everyone can make if the oven is out of order. It is fresh and seasonal. Only thing is that one ingredient is quite Latvian – Riga black balsam and Selga cookies.


lATVIAn CAkE

Ingredients: Ricotta (or special Biezpiens from Latvia)Fresh berriesWhipping creamSugarVanilla pod or vanilla sugarMilkSelga cookies (or other butter-based cookies)Riga Black Balsam

Preparation:mix milk with little Black balsam. Whip cream with Ricotta (or Latvian Biezpiens), sugar and vanilla.First, dipp cookies in a milk for short time, than layer them with whipped cream and berries. Than build it as high you want. Decorate with berries.


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«La veille de la Chandeleur… L’hiver se passe ou prend rigueur,Si tu sais bien tenir ta poêle, À toi l’argent en quantité, Mais gare à la mauvaise étoile, Si tu mets ta crêpe à côté.»

frEnCH PAnCAkESIn frEnCH: CrEPES

Pancakes are cooked for Mardi Gras’ day (pancakes day), february the 2nd, also called feast of Chandeleur in France and in Belgium. This tradition is immortalized by a song. For success and prosperity all along the year, we have to flip the pancakes with a coin in the hand and singing this song:

‘The eve of Chandeleur,… winter passes or regains vitality,…if you know how hold well your pan,Abundance of Money is for you, But, beware of bad luck ,If you let your pancake fall deside the pan’


frEnCH PAnCAkESIn frEnCH: CrEPES

Ingredients: leavened dough: 10 large spoons of flour3 eggs3 large spoons of oil3 glasses of milksaltflavour (orange flower water, or rum, or orange/lemon peel etc)

Preparation:In a large bowl, sift together the flour, salt and flavour. Make a well in the center and pour in the milk, egg and oil; mix until smooth. Let it rest for one hour.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with sugar, marmelade, chocolate, ...


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yOUr rECIPES

Ingredients:

Preparation:


Ingredients:

Preparation:

yOUr rECIPES

Contact HISTCAPE project:

Alexandra Kulmer, [email protected]+43 316 824 846

taste - histcape · taste exchange of experience workshop terme olimia, 17 september 2014 edited...

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