2nd Comenius Meeting in Ginosa/Italy June. 1 st - 6 th, 2014 Team GERMANY Chef de Cuisine: Klaus Usinger Cooking team: Students of Grade 10 Jury: Bisan, Shpresa, Emmanuel, Noah: Grade 5 & 6 Team BLUE: Sanja, Kevin, Steffen Starter: Main Course: Dessert: Scrambled Eggs Potato Gratin Choco-Nut Heaps Team GREEN: Joelina, Nico, Benjamin Starter: Main Course: Dessert: Tomato Soup Aubergine Casserole Quark Scoops Team RED: Jada, Janis, Pascal, Lukas Starter: Main Course: Dessert: Iceberg Salad with Couscous Breaded Sheep s Cheese Cherry Cooky Cream Dandilion Smoothy
Preparation Cooks Jury / Comenius Team for Italy Emmanuel Noah Shpresa Bisan
Team: Steffen, Kevin, Sanja Scrambled Eggs Serves 1 piece natural 1 tiny piece of butter 2 tablespoons milk 2 eggs pepper and salt with paprika (pepper) 30 g paprika (Pepper) salami ¼ bell pepper with ham add 50 g ham cubes parsley natural Beat eggs in a bowl. Add milk, salt and pepper and stir through with a fork. (instead of milk you can also use water.) Melt butter in a saucepan. Add egg mixture. Cook tender and stir. Make sure eggs are tender. with paprika (pepper) Add paprika salami and bell pepper to the egg mixture. Continue as explained above. with ham Add ham cubes and parsley to egg mixture. Continue as explained above.
Team: Steffen, Kevin, Sanja Potato Gratin Serves 4 pieces 100 g cream 1/8 l milk 500 g potatoes 1 tablespoon butter salt, pepper fresh grated nutmeg 50 g Emmental cheese Mix cream and milk. Wash and peal potatoes. Cut tomatoes into small slices. Heat the oven to 180 C. Butter a cake tin. Make layers one on top of the other. Each layer needs to be peppered and salted; use just a bit of grated nutmeg. Place cream-milk mixture on top, then cover with cheese and some flakes of butter. Bake 50 min.
Team: Steffen, Kevin, Sanja Choco-Nut Heaps Serves 24 pieces 40 g unsalted pistachio 40 g almond slices 150g milk chocolate chopped 80 g raisins Put baking paper on baking tray Heat frying pan and roast pistachios and almond slices. Don t burn them! Melt chocolate in water bath. Then add nuts and raisins. Use teaspoon to make little heaps of the mixture and place on baking tray. Put it into the fridge until the chocolate firms up again.
Team: Nico, Benjamin, Joelina Tomato Soup Serves 2-4 pieces For the soup 1 small onion 1 small carrot 1 garlic clove 1 tablespoon flour 400 g tomato (tin) 1 tablespoon tomato purée 2 tablespoon olive oil black pepper 450 ml vegetable stock 1 small splash of lemon 1 tablespoon fresh thyme leaves (if you like them) 1 pinch of sugar For croutons 2 slices of white bread 2 tablespoons of olive oil salt and pepper Preheat oven to 220 C. Peal and chop onion and carrot. Heat the olive oil with medium heat in a pot. Add onion and carrot and stew gently. Add garlic and flour, stir through and stew for about 1 minute. Add tomatoes, tomato purée and let simmer for 20-25 minutes. Cut bread into cubes (2cm). Place them on a baking tray and drizzle olive oil on top, flavor with pepper and salt. Roll bread cubes in olive oil. Bake for 8-10 minutes until they are crusty and golden yellow. Turn them around to make sure they are all like this. Put hot soup into a bowl, mix in with pepper and mash.
Team: Nico, Benjamin, Joelina Aubergine Casserole Serves 4 pieces 3 aubergines 1 onion 6 garlic cloves 200 g Parmesan cheese 400 g mozarella cheese thyme oregano 1 tin of tomatoes oil Cut aubergines lengthwise into slices. Salt and roast them in oil. Heat tomatoes, oregano and garlic cloves and mash them. Pour tomato sauce into baking dish. Add aubergines. Cut mozarella cheese into slices and put on aubergines. Add parmesan cheese. Flavor with thyme and oregano. Heat oven to 200 C and bake 20-30 min.
Team: Nico, Benjamin, Joelina Quark Scoops Serves 4 pieces 500 g flour 500 g quark 1 tablespoon salt 205 g sugar 1 packet baking powder 1 packet vanilla sugar 4 eggs oil Mix ingredients in a bowl and form little balls with dough. Add oil to frying pan, roast balls until they are golden brown.
Team: Janis Pascal, Jada, Lukas Iceberg Salad with Couscous Serves 12 pieces 125 ml vegetable stock 100 g couscous 200g cooked potatoes 1 tablespoon oil 1 tablespoon lemon juice salt and pepper 100 g feta cheese 2 tomatoes 1 bunch of parsley 2 tablespoons tomato purée 1 tablespoon Harissa or red pepper 12 large iceberg salad leaves Bring vegetable stock to boil. Add couscous. Put lid on pot and take pot from oven. Peal potatoes and cut into small cubes. Roast in a frying pan with oil from all sides until they are brown. Deglaze with lemon juice, add salt and pepper. Stir couscous thoroughly. Cut feta cheese into small cubes. Wash and dry tomatoes. Cut tomatoes into quarters, remove seeds. Wash parsley and shake until dry. Remove leaves from stems and chop up. Mix with tomatoes, feta cheese, couscous and potatoes. Mix tomato purée, Harrisa resp. red pepper and 2 tablespoons of water and work in couscous mixture. Add salt and pepper. Wash and dry salad leaves. Put couscous mixture on leaves and roll in leaves.
Team: Janis, Pascal, Jada, Lukas Breaded Sheep s Cheese Serves 4 pieces 3 eggs breadcrumbs flour pepper, paprika powder hard cured garlic oil Let sheep s cheese drain. Cut into 4 piece, all of the same size. Add pepper, paprika powder and garlic. Dip in flour, then egg and finally breadcrumbs. Roast in oil until it s golden brown.
Team: Janis, Pascal, Jada, Lukas Cherry Cooky Cream Serves 4 pieces ¼ jar (790 ml) sour cherries 1 tablespoon brown sugar ½ packet of vanilla custard powder 1 vanilla bean 125 g soy vanilla yogurt 70 g vegan cocoa cookies with cream filling vanilla flavor - e.g. Oreo 1 Drain cherries using a sieve and collect juice. Cook 125 ml cherry juice and sugar in a little pot. Stir vanilla custard powder until it is smooth, pour cherry juice in a little bowl, add hot juice and let simmer while stirring for 1 minute. Take pot from oven, gently fold in cherries and leave to cool. 2 Cut vanilla bean lengthwise and scratch out vanilla paste using back of a knife. Stir yogurt and vanilla paste until it is smooth. Hackle cookies. First pile cookies, second cherries, then yogurt into the jars. Do this twice and decorate with cookies.
Dandilion Smoothie Serves 1 piece 125 ml apple juice (fresh) 50 ml water 1/2 bunch of dandilion leaves 1 mango 1 pear Put all ingredients in a mixer and mix them. That s it! Enjoy!
Evaluation And the winner is TEAM... Cleaning up...