nutrition through the time lifelong learning programme comenius
nutrition through the time lifelong learning programme comenius
nutrition through the time lifelong learning programme comenius
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NUTRITION THROUGH THE TIME
LIFELONG LEARNING PROGRAMME COMENIUS
Arsakeio Gymnasium of Patra
Mazeikiu Ventos vidurine mokykla
Gimnazjum nr 10 im. 1 Dywizji Pancernej
Olympion gymnasium - lyceum
Instituto de enseñanza secundaria norba caesarina
Istituto d’istruzione superiore “ Guglielmo Marconi”
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Introduction
In its attempt to unite and constitute a community, Europe is facing a variety of problems.
Nevertheless, the foundations of a common direction and target have been laid. To this end, the exchange
visits of secondary school pupils, university students and teachers are aimed at facilitating the study of
educational systems, the exchange of customs and the highlighting of aspects of culture.
The subject studied by the schools participating in the Comenius educational programme “Nutrition
through the Time” highlights the customs and cultures of the participating countries, as well as their
nutritional development over time. If we consider that the nutritional habits of a people represent an
aspect of its culture, then it can be said that our students who participated in the programme
enthusiastically and successfully projected the culture of their ancestors.
The young students of each participating school managed to make a favourable impression with their
projects. Research data, descriptive accounts, statistical tables and illustrations were presented by means
of electronic media. The evaluation of each meeting was always positive. Congratulations should be
offered to the students and the teachers advising them.
We would also like to express our gratitude to all those who took part in the programme and to those
who contributed in any way to its success; to the Headteachers and other staff who embraced the project
wholeheartedly, but mostly to the teachers who worked tirelessly and participated in the programme; to
the pupils who cheerfully and enthusiastically took part in the research which they conducted in the
projects which they presented; also to the parents of the children of the programme, who treated them as
their own children. Both the children and teachers were visibly moved when it came to parting company.
Last but not least, we would like to thank the European Union authorities responsible for such
programmes, as well as the authorities involved at national level. With such programmes a united Europe
has a future.
Arsakeio Gymnasium of Patra
As the coordinating school of the programme, the Arsakeio Junior High School of Patra would like to
thank everyone involved for their participation and contribution.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Coordinators
Full Legal Name Αρσάκειο Γυμνάσιο Πατρών
Arsakeio Gymnasium of Patra
Type of Organisation EDU-SCHSec - General secondary school
Legal Status X Private o Public Size (nr of 160
pupils)
Commercial o Profit X Non-profit o Profit
Orientation
Address
Agias Paraskevis
Postcode 26500 City Patra Region Achaia
Country Greece Scope Region
Organisation's www.ARSAKEIO.gr Organisation's e-mail gym-p@ARSAKEIO.gr
website (if
applicable)
(if applicable)
Headmaster Konstantinides Konstantinos
Coordinator Vlachodimitropoulos Dimitrios
Partner 1
Full Legal Name
Mazeikiu Ventos vidurine mokykla
Type of Organisation EDU-SCHSec - General secondary school
Legal Status o Private X Public Size (nr of 1056
pupils)
Commercial o Profit X Non profit
Orientation
Address Pavenciu street 15
Postcode 89184 City Mazeikiai Region Telsiai
Country Lithuania Scope Local
Organisation's www.venta.mazeikiai.l Organisation's e-mail ventosvm@yahoo.com
website (if
applicable)
m.lt
(if applicable)
Headmistress Badaukiene Ramune
Coordinator Cepauskiene Lina
Partner 2
Full Legal Name Gimnazjum nr 10
im. 1 Dywizji Pancernej
Type of Organisation EDU-SCHSec - General secondary school
Legal Status o Private X Public Size (nr of 325
pupils)
Commercial o Profit X Non profit
Orientation
Address Gagarina 3
Postcode 25-031 City Kielce Region swietokrzyskie
Country Poland Scope Local/regional
Organisation's www.zsonr10- Organisation's e-mail zso10.kielce@wp.pl
website (if
applicable)
kielce.scholaris.pl (if applicable)
Principal
Lubawski Wojciech
Coordinator Cias-Smutek Beata
Partner 3
Full Legal Name ΟΛΥΜΠΙΟN Γυμνάσιο-Λύκειο
OLYMPION GYMNASIUM - LYCEUM
Type of Organisation EDU-SCHSec - General secondary school
Legal Status X Private o Public Size (nr of 450
pupils)
Commercial X Profit o Non profit
Orientation
Address
87 , 25 TH MARCH STR.
Postcode 2682 City PALIOMETOCHO Region NICOSIA
Country CYPRUS Scope R - Regional
Organisation's
website (if
applicable)
www.olympion.ac.cy Organisation's e-mail
(if applicable)
pathwaytutors@cytanet.c
om.cy
Headmistress
Coordinator
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
KRITICOS MARIA
MASSOURAS
THEMIS
Partner 4
Full Legal Name
INSTITUTO DE ENSEÑANZA SECUNDARIA
NORBA CAESARINA
Type of Organisation EDU-SCHSec General Secondary School
Legal Status o Private X Public Size (nr of 760
pupils)
Commercial o Profit X Non profit
Orientation
Address
Sta. Luisa de Marillac s/n
Postcode 10002 City CACERES Region EXTREMADURA
Country ESPAÑA Scope LOCAL
Organisation's www.iesnorba.com Organisation's e-mail javivi53@iesnorba.com
website (if
applicable)
(if applicable)
Headmaster VIDAL MARTINEZ JAVIER
Coordinator GUTIERREZ CARO EMILIA
Partner 5
Full Legal Name
ISTITUTO D’ISTRUZIONE SUPERIORE “ GUGLIELMO MARCONI”
Type of Organisation EDU-SCH Sec Secondary school
Legal Status o Private x Public Size (nr of 750
pupils)
Commercial o Profit x Non profit
Orientation
Address
Via Reno
Postcode 04100 City Latina Region Lazio
Country Italy Scope Local
Organisation's www.itismarconi.net Organisation's e-mail ltis013003@istruzione.it
website (if
applicable)
(if applicable)
Headmistress Bellardini Gianna
Coordinator Guerriero Ada
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
PARTICIPANDS IN THE PROGRAMME
Greece
Students:
ASIMAKOPOULOU DANAI
BAMPOUNIS GIORGOS
FOTOPOULOU FOTINI
GALLOPOULOU ANAMBELLA
GOUDA IRINI
KAPROULIA AGGELIKI
KOUROUNI MARIA
KOUZIOU KONSTANTINOS
LADA CHRYSANTHI
LAMPROPOULOU ANASTASIA
LAMPROU GIANNIS
MITAKIDOU CLIO
MITROPOULOU VELVA
MPAKLESIS PANAGIOTIS
NIKOLAOU ANTZELIN
OIKONOMOU MAIRA
OIKONOMOU MARINA
PANAGIOTAROPOULOU MARIA
PAPAGIAVI ALAXANDRA
PAPPAS ILIAS
PETOUSI ADAMANTIA
PETTAS PAVLOS
SPILIOTOPOULOS NIKOLAS
TROCHATOU HARA
TZOUROUNI XANTHI
CYPRUS
ITALIA
ITALIA
ITALIA
SPAIN
LITHUANIA
CYPRUS
SPAIN
SPAIN
CYPRUS
CYPRUS
ITALIA
SPAIN
CYPRUS
POLAND
LITHUANIA
CYPRUS
LITHUANIA
LITHUANIA
ITALIA
POLAND
POLAND
ITALIA
POLAND
SPAIN
Teachers:
KONSTANTINIDES KONSTANTINOS (HEADMASTER)
MANTZIKA EVANGELIA (DEPUTY)
KOTROTSOU ELENI
LAMPROPOULOU PANAGIOTA
PANAGIOTAROPOULOU MARIA (GREEK LANGUAGE)
TERZI ELENI (GERMAN)
VLACHODIMITROPOULOS DIMITRIOS (COORDINATOR)
CYPRUS, POLAND,
SPAIN, ITALY
--
--
CYPRUS
LITHUANIA, POLAND, ITALY
SPAIN, CYPRUS, LITHUANIA, POLAND
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
PARTICIPANDS IN THE PROGRAMME
Students:
Cyprus
ANDREAS TSIARTAS
ANDREAS VASILEIOU
CHRISTIANA HADJIPETROU
CHRISTOFOROS GREGORIOU
CHRISTOS AVRAAM
CHRISTOS TSIKKOS
EIRINI LOIZOU
ELENA MATSI
ELENI POURGOURA
EVANGELOS GEORGIOU
EVI MASOURA
LOUKIA POYIADJI
MARIOS KOLIANDRIS
MELPO SCHIZA
PARAYIOTA KARANICOLA
SOFIYA ANGELOVA
SOTEROULLA KNOFOU
STYLIANOS STYLIANOU
VASILIS MICHAEL
GREECE
LITHUANIA
ITALY
LITHUANIA
SPAIN
LITHUANIA
SPAIN
POLAND
ITALY
GREECE
ITALY
POLAND
POLAND
GREECE
POLAND
ITALY
SPAIN
SPAIN
GREECE
Teachers:
CHRYSTALLA MICHAEL
DIAMANTO ZIZIROU
KATERINA NEOFYTOU
KOULA PAVLOU
MARIA EFTYCHIOU
MARIA MOUROUTI
NATASA STYLIANOU
THEMISTOCLIS MASSOURAS (COORDINATOR)
POLAND
SPAIN
POLAND
ITALY
SPAIN
ITALY
ITALY
SPAIN, LITHUANIA, POLAND, GREECE
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
PARTICIPANDS IN THE PROGRAMME
Spain
Students:
ALONSO, PAULA
ANDRADA, SILVIA
BALLELL MAYORAL, ANTONIO
BARQUILLA, MARGARITA
BOLAÑOS BRIDONNEAU , RICARDO
CANTERO, MERCEDES
CARRAPISO, PAULA
DURÁN GUTIÉRREZ , CELIA
FELIPE MASA, ELENA
GARCÍA BALMASEDA , FERNANDO
GARCÍA CAMINO, CARLOTA
GARCÍA CAMINO, NoÉ
GARCÍA PÉREZ, CRISTINA
HAGAG PRECIADO, AIDA
JIMÉNEZ DE LA CALLE, EVA
LOZANO DOMÍNGUEZ, MARTA
MARTÍN FERNÁNDEZ, MIGUEL ANGEL
MARTÍN PALOMINO, JUAN LUIS
MATAS FUENTE, ELISA
MONTAÑA LEÓN, ALMA
PAREDES , ANGEL
PARRALEJO PÉREZ , LAURA
PIÑERO ANTEQUERA, ÁLVARO
ROL MORENO, JAVIER
SÁNCHEZ GÓMEZ, RICARDO
SANTOS FRANCO, SANTOS MANUEL
LITHUANIA
LITHUANIA
POLAND
LITHUANIA
CYPRUS
LITHUANIA
LITHUANIA
GREECE
POLAND
CYPRUS
CYPRUS
CYPRUS
GREECE
POLAND
LITHUANIA
GREECE
ITALY
ITALY
POLAND
POLAND
ITALY
CYPRUS
GREECE
GREECE
ITALY
ITALY
Teachers:
JAVIER VIDAL (HEADMASTER)
ALICIA JIMÉNEZ
Mª JOSÉ MONTES
BERTA RODRÍGUEZ
Mª JOSÉ GARCÍA JAVATO
INMACULADA HERRANZ CID DE RIVERA
EMILIA GUTIÉRREZ (COORDINATOR)
GREECE
CYPRUS
CYPRUS, POLAND
CYPRUS, POLAND, GREECE
LITHUANIA, ITALY
ITALY, GREECE
LITHUANIA, ITALY, GREECE
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
PARTICIPANDS IN THE PROGRAMME
Students:
ALESSANDRO LORELLO
ARIANNA MARTINO
DARIO D’AMATO
DAVID CIOTTI
DAVIDE CARDASCIA
EMANUELA MADECCIA
EMANUELE GIONA
GABRIELE VECCHIO
GIANLUCA DRI
GIORGIA DAMIANI
GIORGIO ARDIGO’
LAURA BOLDEANU
LUCA ONIDA
MATTEO PAOLONI
NAPOLETANI ANDREA
NICHOLAS PENNESIG
RAPETTI LORENZO
SALVATORE DOMIZIO
SARA MARIANI
Italy
Teachers:
ADA GUERRIERO (COORDINATOR)
ADELE DE MARIA
ANGELA DI PAOLA
CIRO MELE
MANUELA CARTURAN
ADRIANA DI MURO
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
PARTICIPANDS IN THE PROGRAMME
Lithuania
Students:
ABDURAJIMOVAITE BRIGITA
BALCIUNAS MARTYNAS
BEKEZA ROKAS
BERNOTAITE AUSTEJA
CEPAS ERNESTAS
CESNA DOMANTAS
EMBRASAS JULIUS
GINIOTYTE PATRICIJA
GUMULIAUSKAITE GABRIELE
KAZAKAUSKAITE KAMILE
KEMEKLIS KAROLIS
KRYZIUTE LAURYNA
LIAUGAUDAS ZILVINAS
MAZEIKAITE VILTE
NABAZAITE MONIKA
PAKAMANYTE MILDA
RAUDYTE RUGILE
VASILIAUSKYTE GODA
VENCKUS VYTAUTAS
VENSKAVICIUTE GINTARE
VITKAUSKAITE AGNE
ZILINSKYTE MONIKA
POLAND
CYPRUS
SPAIN
POLAND
POLAND
CYPRUS
ITALY
ITALY
CYPRUS
GREECE
SPAIN
POLAND
SPAIN
GREECE
CYPRUS
GREECE
ITALY
ITALY
POLAND
SPAIN
GREECE
GREECE
Teachers:
BADAUKIENE RAMUNE (HEADMISTRESS)
BUIVYDAITE RASA (TEACHER OF PE)
CEPAUSKIENE LINA (ENGLISH )
DIRGINCIENE REGINA (ETHICS)
JUOZUMIENE NIJOLE ( MATHS, DEPUTY)
LIAUDANSKIENE JOLANDA (ART)
MESKIENE AUDRONE (MUSIC, PRIMARY CLASSES)
POCEVICIENE LIJANA ( RUSSIAN, DEPUTY)
STEPONAVICIENE INGA ( CRAFT, PRIMARY CLASSES)
VALENSKIENE VIOLETA ( LITHUANIAN)
VISCIUNIENE VAIVA ( COMPUTER SCIENCE)
CYPRUS, GREECE
CYPRUS
CYPRUS, ITALY, SPAIN, POLAND, GREECE
ITALY
CYPRUS
SPAIN
POLAND
GREECE
GREECE
POLAND
ITALY
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
PARTICIPANDS IN THE PROGRAMME
Students:
Poland
AGATA SĘDZIELEWSKA
KAROLINA STOLARCZYK
DOROTA LEGENC
MIKOŁAJ SŁAWECKI
BARTŁOMIEJ PROBOSZCZ
HANNA PIECHOWSKA
NATALIA OSEŁKA
MARIOLA BARAN
MACIEK KRAWCZYŃSKI
LESZEK PIERZYŃSKI
NATALIA RZĘDOWSKA
KAROLINA DOBROWOLSKA
WERONIKA ŻĄDŁO
KRYSTIAN BOŻĘCKI
ARKADIUSZ FOKS
ALEKSANDRA SALAMON
DARIA OKŁA
JAKUB KHIER
GRZEGORZ SIDŁO
ALEKSANDRA KUCHARSKA
MICHAŁ BIJAK
KAMILA MULARCZYK
WERONIKA SZAFRANIEC
ADRIANNA WOJARSKA
LITHUANIA
LITHUANIA
LITHUANIA
LITHUANIA
LITHUANIA
CYPRUS
CYPRUS
CYPRUS
CYPRUS
CYPRUS
SPAIN
SPAIN
SPAIN
SPAIN
planned for SPAIN (hosted a Spanish student)
GREECE
GREECE
GREECE
ITALY
ITALY
ITALY
ITALY
ITALY
(hosted a Spanish girl instead of Mariola Baran)
Teachers:
JOLANTA ZAUCHA (HEADMISTRESS)
IZABELA CIOSEK (DEPUTY)
BEATA CIAŚ-SMUTEK (COORDINATOR)
KATARZYNA SNOCH
JERZY SOBOŃ
MICHAŁ KUCMIN
DARIA MARGIEL-SOBOCINSKA
IWONA OLSZEWSKA
EMILIA RADEK
MARIA JAKUBOWS
JADWIGA KORZEC
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
1st trip: SPAIN
I ENCUENTRO COMENIUS EN CÁCERES OCTOBER 2009
El primer encuentro de la asociación
multilateral se celebró en nuestra ciudad en
octubre de 2009. El centro IES Norba
Caesarina acogió a nuestros socios
invitados: veintiún estudiantes y once
profesores, que participaron en distintas
actividades, tanto académicas como lúdicas y
culturales.
The first Multilateral Comenius Partnership
meeting was held in Cáceres in October 2009. Our
school, Norba Caesarina, hosted the Comenius
participants, which consisted of twenty-one
students and eleven teachers. Together we took
part in different academic and cultural activities.
The meeting between the students and teachers
was highly positive due to the group dynamic that
was created, and the collaboration among the
participants. As a result, we were able to build
relationships both on a personal and professional
level. With the success of our inaugural meeting in
Cáceres, we have set the standards for future
meetings.
Our school community is continuing to achieve
great success with this project and we would like to
give thanks to the host families, students, and
teachers for their cooperation. Everyone has made
a generous contribution, and we will always
remember the days we shared together in our city.
La convivencia entre estudiantes y profesores
de los seis países fue muy positiva,
destacando el dinamismo y la colaboración
entre todos los participantes tanto en las
relaciones profesionales como personales y
familiares. En esta acogida en Cáceres se
inició el proyecto y se fijaron las bases y el
método para los futuros encuentros.
Nuestra comunidad educativa está
consiguiendo con este proyecto un gran logro
dentro de los proyectos realizados por el
centro gracias a la colaboración de las familias
de acogida, estudiantes, profesores y personal
no docente que prestaron su colaboración y
contribuyeron a que esos días de octubre
permanezcan en nuestro recuerdo.
Recipes / Caldereta
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
1st trip: SPAIN
Ingredients:
lamb in pieces,(1 kilo)
green pepper,( 2 )
potato, (500 grams)
garlic, (1 clove)
paprika
salt
tomato, (4 units)
medium onion, (1 unit)
dry white wine, (1 cup)
oregano
olive oil (4 spoons)
ground white pepper
Cooking Instructions:
Put oil in large frying pan and fry the onion, peeled
and chopped, very slowly. When it is done, wash,
peel and cut the tomatoes and the peppers and
add them and continue cooking 15 minutes more.
In a separate pan, sauté the meat in a little oil and
add the mixture previously done. Crush the garlic
with oregano and a bit of paprika, mix it with the
white wine and add to the stew. Cook at medium
heat for about an hour.
Half an hour before the end of cooking, peel and
chop the potatoes and add them into the stew.
Cook for other 20 minutes at low heat until the
potatoes and the meat are done.
Ingredientes :
cordero en trozos, (1 kilo)
pimiento verde,( 2 unidades )
patata, 500 gramos
ajo, (1 diente )
pimentón dulce
sal
tomate, ( 4 )
cebolla mediana, (1 )
vino blanco seco, (1 taza)
orégano
aceite de oliva, (4 cucharadas)
pimienta blanca molida
Preparación:
Poner aceite en una sartén grande y freír la
cebolla, pelada y picada, muy despacio; cuando
comience a estar tierna, añadir el tomate
previamente escaldado, pelado y cortado en
trocitos y los pimientos lavados y cortados
igualmente en trocitos. Continuar la cocción 15
minutos más.
En una sartén aparte, rehogar la carne en un poco
de aceite y añadir el preparado anterior. Majar el
diente de ajo junto con el orégano y una pizca de
pimentón, disolver con el vino blanco e incorporar
al guiso. Dejar cocer a fuego medio durante una
hora aproximadamente.
Media hora antes de finalizar la cocción, pelar y
trocear las patatas e incorporarlas al guiso; cocer
1st trip: SPAIN
Recipes / Tomato soup - Sopa de tomate
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Ingredients:
Olive oil
One sliced onion
Tomatoes (1 ½ kg)
Bay leaves
Salt
Cumin
Stale bread (half a loaf)
Red pepper ( 1)
Green pepper (1 )
Ground garlic
Ingredientes:
Aceite de oliva
Una cebolla troceada
Tomates partidos en cuartos (1 1/2 kg)
Laurel
Sal
Comino
Pan de dos días
Pimiento rojo ( 1 )
Pimiento verde (1 )
Ajo machado
Cooking Instructions:
Heat the oil in a large saucepan at medium heat,
add the chopped onion, the red and the green
peppers, cover and cook until everything is done.
Add the peeled tomatoes, and cook them ( 15
minutes ).Add the cumin, the bay leaves and some
salt. Near the end, add the ground garlic.
Add as much water as necessary.
Before servir, prepare the plates with the sliced
bread on them and pour the soup.
This soup can be served cold or hot.
Preparación:
Calentar el aceite en una cacerola grande a fuego
medio, añadir la cebolla troceada pimiento rojo y
verde, tapar y cocer hasta que se poche.
Se añaden los tomates pelados, se continua
cociendo todo hasta que se hagan (unos 15
minutos aproximadamente). Añadir el comino,
laurel y sal. Casi al final de la cocción, añadir el ajo
machado.
Ajustar la cantidad de agua.
Antes de servirla, colocar el pan cortado en
rebanadas en el fondo de cada plato y verter la
sopa.
Esta sopa puede tomarse caliente o fría.
1st trip: SPAIN
Recipes / Pulpo a la Gallega
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Ingredients:
1 octopus (1 kg and 1 / 2)
4 medium potatoes
1 onion
Bay leaves
Salt
Paprika
Extra virgin olive oil.
Ingredientes:
Pulpo ( 1 y ½ kg)
Patatas de tamaño medio
Cebolla ( 1 )
Hojas de laurel ( 2 )
Sal
Pimentón dulce
Aceite de oliva virgen extra
Cooking Instructions:
Put the octopus in the fridge, better frozen before.
Take it out 24 hours before from the refrigerator.
Put it into boiling water with onion and bay leaves
for 30 minutes.
Take it out, let it cool and cut it into small pieces.
Cut the potatoes into thin slices, about 10 cm, and
boil them with a little salt.
Take a wooden plate, put a bed of potatoes and the
octopus on them. Pour some extra virgin olive oil,
paprika and salt.
Preparación:
Congela el pulpo. Sácalo 24 horas antes para que
se descongele. Una vez descongelado, ponlo en
una olla con agua hirviendo, cebolla y el laurel
durante 30 minutos.
Sácalo, déjalo enfriar y córtalo en trozos
pequeños.
Corta las patatas en rodajas de unos 10 cm
aproximadamente, y ponlas a hervir en agua con
un poco de sal.
Coge un plato de madera, haz una cama de
patatas y pon el pulpo encima. Alíñalo con un poco
de aceite de oliva, sal y pimentón.
Recipes / Paella
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
1st trip: SPAIN
Ingredients:
Rice, 600 grams
Clams, 500 grams
Shrimps, 300 grams
Tomato (2), Green pepper (1), Garlic, Small onion
(1), Red pepper (2), Frozen peas, 150 grams
Food yellow colouring
Parsley
Chicken, 800 grams
Squids, 200 grams
Saffron
Salt
Olive oil, 1/2 cup
Cooking Instructions:
Wash the clams in cold water with salt; heat them
till they open and take them out keeping the broth
apart. Wash the peppers, take the seeds out and
cut them into pieces Wash the chicken and to cut it
into pieces. Wash the squids and to cut them. Peel
the shrimps and cook the shells and the heads for
10 minutes; strain the broth and keep it.
Heat the oil in a paella and fry the chicken, add the
squids, sauté for a couple of minutes and add the
sliced onion, the peppers, the peas and the
tomatoes. Sauté everything for 15 minutes. Add
the rice, mix and pour with the warm broth of the
shrimps and clams adding water till it is twice the
quantity of rice.
Crush the garlic, parsley and the saffron and add it
to the paella, salt and add some colouring and cook
for 15 minutes. When it is nearly cooked, add the
shrimps and the clams. Keep it aside for 3-4
minutes and to serve.
Ingredientes:
Arroz, 600 gramos
Almeja, 500 gramos. Gamba, 300 gramos.
Tomate maduro, 2 unidades. Pimiento verde, 1
unidad. Ajo, 2 dientes. Perejil
Colorante alimenticio amarillo, al gusto.
Pollo, 800 gramos. Calamares, 200 gramos
Cebolla pequeña, 1 unidad. Guisante congelado,
150 gramos. Pimiento morrón, 2 unidades.
Azafrán, 10 hebras
Sal, al gusto. Aceite de oliva, 1/2 taza
Preparación:
Lavar las almejas en agua fría con sal; abrirlas en
un cazo con 1/2 taza de agua, colar y reservar las
almejas y el caldo por separado. Lavar los
pimientos, quitarles las semillas y trocearlos.
Lavar el pollo y trocearlo. Lavar los calamares y
cortarlos en tiritas. Pelar las gambas y cocer las
cáscaras y las cabezas durante 10 minutos; colar y
reservar el caldo.
Calentar el aceite en una paella y freír el pollo
hasta que se dore; agregar los calamares, saltear
un par de minutos y añadir la cebolla muy picada,
los pimientos, los guisantes y los tomates pelados.
Rehogar todo durante 15 minutos. Incorporar el
arroz, mezclar y regar con el caldo caliente de las
gambas y almejas, añadir agua hasta que sea el
doble de la cantidad de arroz.
Recipes / Leche frita
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
1st trip: SPAIN
Ingredients:
½ litre of milk
Three yolks
Three spoons of sugar
½ kilogramme of flour
Two beated eggs
Some breadcrumbs
A lemon peel
Ground cinnamon
Icing sugar
Cooking Instructions:
Beat the eggs and the sugar, gradually adding
flour. When the pastry is well mixed, add milk
slowly and keep moving it in the same direction.
Leave it to simmer. Add the lemon peel while
moving until the mix is thick. Spread it out and
leave it to cool.
Cut it into squares and dip them in batter. Fry the
squares. Cover them with icing sugar and
cinnamon when they´ve already given off all the oil.
Leche frita is a cheap dessert and it´s quite easy to
prepare.
Ingredientes:
½ litro de leche
Tres yemas de huevo
Tres cucharadas de azúcar
½ kilogramo de harina
Dos huevos batidos
Pan rallado
Cáscara de limón
Canela en rama
Azúcar glasé
Preparación:
Bate los huevos y el azúcar, añadiendo harina
poco a poco. Cuando la pasta esté bien mezclada,
añade leche lentamente mientras sigue
removiendo en la misma dirección. Déjalo cocer a
fuego lento. Añade la cáscara de limón mientras
remueves hasta que la masa está sólida. Apártalo
y deja que se enfríe.
Corta en cuadraditos y rebózalos. Frie los
cuadrados. Recúbrelos con azúcar glasé y canela
cuando hayan soltado todo el aceite.
La Leche frita es un postre asequible y fácil de
preparar.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
2nd trip: CYPRUS
THE MEETING IN CYPRUS (8 - February 13, 2010) / ΣΥΝΑΝΤΗΣΗ ΣΤΗ ΚΥΠΡΟ (8 - 13 Φεβρουαρίου 2010)
The second meeting of the programme was held in Cyprus from 8 until 13
February 2010. After the arrival of the groups the students were taken by
the hosting families and the teachers were transferred to their hotel in the
old part of Nicosia.On Monday the 8th , all the participants arrived at the
school where an official welcome took place alongwith a briefing on the
program that would follow. The students of the school presented a program
that included traditional songs and dances and then a tour in the school
premises took place. Then all the teachers had lunch at a traditional
restaurant in the area.
In the afternoon a tour in the old city within the Venetian walls took place in
which the guests had the opportunity to see how the situation in Nicosia is , nowadays , as it was formed after the
war in 1974. It must be noted that Nicosia is the last divided capital city in Europe.
The tour included “Laiki Yitonia” , a traditional neighbourhood, the Omeriye Ottoman Baths , the Hadjigeorgakis
Kornesios Residence,( he was the last Dragoman during the Ottoman rule in Cyprus), the Archbishop's Palace and
the Cathedral of St. John , the separation line, the "green line" as it is commonly known, Ledra str. and
Onasagorou str. etc.On Tuesday, February 9th , the presentations of the program with particular reference on the
effects of nutrition on health and sports took place at school followed by a special lunch with traditional dishes of the
participating countries. In the afternoon the participants were free to explore the city of Nicosia and visit some
other places of interest.
On Wednesday, February 10th, the rest of the presentations continued at school followed again by a
Mediterranean breakfast. In the last session a review about the meeting took place and some points for the next
meeting in Lithuania were highlighted.Afterwards, all the teachers went for a tour to Kyperounda, a village in the
Troodos mountains, where they had lunch. There, they also paid a visit to a local winery before returning to Nicosia
where they had a free afternoon.
On Thursday , all the students and teachers went for a tour to Limassol where they visited the archaeological site
of Kourion . There, they were guided to the ancient theater and the Roman baths and mosaics.
On the way to Limassol Mall, they paid a visit to Colossi Castle, a place where the Commandaria, the military
command during the Crusades, had their headquarters.
On Friday, February 11th , another trip was held, to Larnaca this time. There , the teachers and the pupils paid a visit
to Hala Sultan Tekke, an Ottoman mosque, built to honor Umm Haram, the niece of Muhammad, who visited
Cyprus and died there after an accident . It should be noted that this place is the third most important religious
monument for the Muslims. Nearby , the visitors admired the Salt Lake ,a favourite place for migratory birds and a
place protected by the state.
Afterwards, they visited the town of Larnaca and, in particular ,the church of St. Lazarus, where they were guided
and visited the Saint’s grave. St. Lazarus became the first bishop of Larnaca after his Resurrection by Jesus and
his escape from his predators in Jerusalem.
The whole group had a chance to enjoy some time on the beach for the rest of the day and had a drink. Even though
it was February, the weather was quite nice and allowed all to enjoy some sunshine.
In the evening , the teachers with their colleagues from the school enjoyed an evening with traditional food and
music in a tavern in St. Anna.
On Saturday, February 12, 2010, all the groups started their way back.
The meeting may be regarded as successful , although the weather was not the most appropriate since it was rainy
most of the time. The students were hosted in an area of about 50 kilometres from school but the comments were
good as they had received excellent hospitality by the families. Several students stayed in villages where they had
the opportunity to experience rural life.
Something which was very characteristic is the fact that all students who participated, guests and hosts, managed
to get together and have fun at nights in Nicosia. All the families who hosted children offered their hospitality
considering the children as members of their family.The experience for the children of our school was unique. It
should be noted that , in the beginning , some were reluctant to participate in the program but after the experience
they had they kept asking for a second opportunity to participate in such program.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
2nd trip: CYPRUS
THE MEETING IN CYPRUS (8 - February 13, 2010) / ΣΥΝΑΝΤΗΣΗ ΣΤΗ ΚΥΠΡΟ (8 - 13 Φεβρουαρίου 2010)
Η δεύτερη συνάντηση μέσα στα πλαίσια του προγράμματος έγινε στη
Κύπρο από τις 8 μέχρι τις 13 Φεβρουαρίου 2010. Με την άφιξη των ομάδων
έγινε η τακτοποίηση των μαθητών στις οικογένειες και των καθηγητών σε
ξενοδοχείο στη παλιά Λευκωσία.
Την Δευτέρα 8 Φεβρουαρίου, όλοι οι συμμετέχοντες πήγαν στο σχολείο
όπου έγινε η επίσημη υποδοχή και η ενημέρωση για το πρόγραμμα που θα
ακολουθούσε. Παρουσιάστηκε από τους μαθητές του σχολείου καλλιτεχνικό
πρόγραμμα που περιλάμβανε παραδοσιακά τραγούδια και χορούς και έγινε
ξενάγηση στις εγκαταστάσεις του σχολείου. Μετά ακολούθησε γεύμα για
τους καθηγητές σε παραδοσιακή ταβέρνα στη περιοχή.
Το απόγευμα της ίδιας μέρας έγινε ξενάγηση στη παλιά πόλη που βρίσκεται μέσα στα Ενετικά τείχη, όπου οι
προσκεκλημένοι είχαν την ευκαιρία να δουν επί τόπου την κατάσταση στην οποία βρίσκεται η Λευκωσία σήμερα, η
τελευταία μοιρασμένη Ευρωπαϊκή πρωτεύουσα. Η περιήγηση περιλάμβανε τη Λαική Γειτονιά, τα Οθωμανικά
Λουτρά Ομεριέ, την οικία του Χατζηγεωργάκη Κορνέσιου, του τελευταίου δραγομάνου κατά την Οθωμανική
κυριαρχία στη Κύπρο, το Αρχιεπισκοπικό Μέγαρο και τον Καθεδρικό Ναό του Αγίου Ιωάννη, την γραμμή
διαχωρισμού ,την «πράσινη γραμμή» όπως είναι γνωστή, τις κεντρικές οδούς Λήδρας και Ονασαγόρου κ.α.
Την Τρίτη 9 Φεβρουαρίου έγιναν οι παρουσιάσεις πάνω στο θέμα του προγράμματος με ιδιαίτερη αναφορά στις
επιδράσεις της διατροφής στην υγεία και τον αθλητισμό. Ακολούθησε γεύμα στο σχολείο με παραδοσιακά φαγητά
των συμμετεχουσών χωρών. Το απόγευμα ήταν ελεύθερο .
Την Τετάρτη 10 Φεβρουαρίου συνεχίστηκαν οι παρουσιάσεις στο σχολείο και ακολούθησε Μεσογειακό Πρόγευμα.
Κατά την τελευταία συνεδρία , έγινε μια ανασκόπηση της συνάντησης και τονίστηκαν κάποια σημεία για την
επόμενη συνάντηση στην Λιθουανία.
Ακολούθησε εκδρομή και γεύμα στη Κυπερούντα, ένα ορεινό χωριό στο Τρόοδος, και μετά επίσκεψη σε τοπικό
οινοποιείο. Το απόγευμα ήταν ελεύθερο.
Την Πέμπτη 11 Φεβρουαρίου , πραγματοποιήθηκε εκδρομή στη Λεμεσό και επίσκεψη στο αρχαιολογικό χώρο του
Κουρείου όπου έγινε ξενάγηση στο αρχαίο θέατρο και στα Ρωμαϊκά ψηφιδωτά και λουτρά. Καθ’ οδό προς το
shopping mall της Λεμεσού, έγινε επίσκεψη στο Κάστρο του Κολοσσίου , χώρος όπου έδρευε η Commandaria , η
στρατιωτική διοίκηση κατά τις Σταυροφορίες .
Την Παρασκευή 11 Φεβρουαρίου πραγματοποιήθηκε εκδρομή στη Λάρνακα. Εκεί έγινε επίσκεψη στο Οθωμανικό
τέμενος Χαλά Σουλτάν Τεκκέ, το οποίο κτίστηκε προς τιμή της ανιψιάς του Μωάμεθ, Ουμ Χαράμ η οποία
επισκεπτόμενη την Κύπρο πέθανε μετά από δυστύχημα στο χώρο εκείνο. Αξίζει να σημειωθεί ότι είναι το τρίτο σε
σπουδαιότητα θρησκευτικό μνημείο για τους Μωαμεθανούς. Δίπλα από το τέμενος , οι επισκέπτες θαύμασαν την
Αλυκή που αποτελεί ένα καταφύγιο αποδημητικών πουλιών και προστατεύεται από το κράτος.
Μετά έγινε επίσκεψη στη πόλη της Λάρνακας και συγκεκριμένα στην εκκλησία του Αγίου Λαζάρου όπου βρίσκεται
και ο τάφος του Αγίου. Ο Άγιος Λάζαρος έγινε ο πρώτος επίσκοπος της Λάρνακας όταν κατέφυγε εκεί μετά την
Ανάστασή του από τον Ιησού καταδιωκόμενος από τους ειδωλολάτρες.
Κατά το υπόλοιπο της μέρας , όλη η ομάδα είχε την ευκαιρία να απολαύσει αρκετό χρόνο στη παραλία της
Λάρνακας αφού η μέρα , άνκαι ήταν Φεβράρης , ήταν καλή και ηλιόλουστη.
Το βράδυ οι καθηγητές μαζί με τους συναδέλφους από το σχολείο απόλαυσαν μια βραδιά με παραδοσιακούς
μεζέδες και μουσική σε ταβέρνα στην Αγία Άννα.
Το Σάββατο 12 Φεβρουαρίου 2010 άρχισε η αποχώρηση των ομάδων.
Η συνάντηση μπορεί να χαρακτηριστεί σαν επιτυχής παρά το γεγονός ότι ο καιρός δεν ήταν και ο πιο κατάλληλος
αφού ήταν κατά το πλείστο βροχερός. Οι μαθητές είχαν κατανεμηθεί σε μια μεγάλη ακτίνα από το σχολείο αλλά τα
σχόλια ήσαν πάρα πολύ καλά αφού είχαν τύχει άψογης φιλοξενίας από τις οικογένειες. Αρκετοί μαθητές
φιλοξενήθηκαν σε χωριά όπου είχαν την ευκαιρία να ζήσουν την ανάλογη αγροτική ζωή. Χαρακτηριστικό ήταν το
γεγονός ότι όλοι οι μαθητές που συμμετείχαν , οι φιλοξενούμενοι και οι φιλοξενούντες, τα κατάφερναν να
μαζεύονται και να διασκεδάζουν τα βράδια στη Λευκωσία. Όλες οι οικογένειες που φιλοξένησαν τα παιδιά
πρόσφεραν ότι μπορούσαν θεωρώντας τα σαν μέλη της οικογένειας.
Η εμπειρία για τα παιδιά του σχολείου μας ήταν μοναδική. Αξίζει να σημειωθεί το γεγονός ότι στην αρχή κάποια
ήσαν διστακτικά για να συμμετέχουν στο πρόγραμμα αλλά μετά από την εμπειρία που είχαν άρχισαν να ζητούν να
έχουν ξανά την ευκαιρία να συμμετάσχουν σε παρόμοιο πρόγραμμα.
Recipes / Afelia - Αφέλια
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
2nd trip: CYPRUS
Ingredients:
1 kilo of lean pork with the bone, cut into cubes
1 cup (200 ml) red wine
1-2 tablespoons coriander seeds crashed
Salt and freshly ground pepper
1 stick of cinnamon
6 tablespoons sunflower or other vegetable oil
Υλικά:
1 κ. άπαχο χοιρινό κρέας με το κόκαλο του,
τεμαχισμένο σε κύβους
1 ποτήρι (200 ml) κόκκινο κρασί
1-2 κουταλιές της σούπας χοντραλεσμένοι σπόροι
κολιάνδρου
Αλάτι και πολύ φρεσκοτριμμένο πιπέρι
1 ξυλάκι κανέλα
6 κουταλιές της σούπας ηλιέλαιο ή κάποιο άλλο
φυτικό έλαιο
Cooking Instructions:
Marinate the meat with the wine and she spices
for at least 4 hours, preferably overnight.
Take the meat out and keep the marinade for later.
Heat the oil in a pan to cook the meat until it gets
brown and becomes slightly crispy.
If necessary, add more oil.
Wipe any excess of oil from the pan and put the
meat back with the marinade and enough cold
water to cover the meat.
Cover the pan and cook on low heat on the stove
for half an hour or until the meat is tender.
It’s ready when almost all the liquid is absorbed
and a thick sauce is left.
It is served with pilaf made with bulgar wheat
Οδηγίες:
Μαρινάρετε το κρέας με το κρασί και τα μπαχαρικά
για τουλάχιστον 4 ώρες, κατά προτίμηση
αποβραδίς.
Έπειτα βγάζετε το κρέας και κρατάτε τη μαρινάδα
για αργότερα.
Ζεσταίνετε το λάδι σε μια κατσαρόλα για να
τσιγαρίσετε λίγο-λίγο τους κύβους του κρέατος
μέχρι να ροδίσει και να γίνει κάπως τραγανιστό.
Αν χρειαστεί, προσθέτετε κι άλλο λάδι.
Σκουπίζετε όλα τα υπολείμματα του λαδιού από
την κατσαρόλα και ξαναβάζετε το κρέας με τη
μαρινάδα και τόσο κρύο νερό όσο χρειάζεται για να
σκεπαστεί το κρέας.
Κλείνετε με το καπάκι και μαγειρεύετε σε χαμηλή
φωτιά, στο μάτι της κουζίνας, για μισή ώρα ή μέχρι
να μαλακώσει το κρέας.
Θα πρέπει να έχει πιει σχεδόν όλο του το ζουμί
αφήνοντας μια πηχτή σάλτσα.
Σερβίρεται με πιλάφι πουργούρι
Recipes / Shieftalies - Σιεφταλιές
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
2nd trip: CYPRUS
Ingredients:
1 kilo (500 gr. pork, 500 grams. lamb) minced
1 cup of bread crumbs
2 large onions, grated
1 / 2 cup of chopped parsley
1 teaspoon of cinnamon
Salt, pepper,
4 Mbolia (membranes of intestines)
Υλικά:
1 κιλό (500 γραμμ. χοιρινός, 500 γραμμ. αρνίσιος)
κιμάς
1 φλιτζάνι. τσαγιού ψίχα ψωμιού
2 κρεμμύδια μεγάλα, τριμμένα
1/2 φλιτζάνι τσαγιού μαϊντανός ψιλοκομμένος
1 κουταλάκι γλυκού κανέλα
αλάτι
πιπέρι
4 μπόλιες ή πάνες ή μανδηλαριές (σκέπη)
Cooking Instructions:
Wash the mbolia thoroughly using salt and vinegar
and leave them to dry.
Mix all the ingredients together and make small
balls.
Wrap the balls in pieces of mpolia and cook on
charcoal or on the grill.
Serve with fresh chopped parsley and onion
Οδηγίες:
Πλένουμε πολύ καλά τις μπόλιες μέσα σε μια
λεκάνη με νερό, ξίδι και αλάτι. Τις βάζουμε σε
τρυπητό να στραγγίσουν.
Ζυμώνουμε καλά όλα τα υπόλοιπα υλικά και τα
πλάθουμε σε μακρόστενα κομμάτια.
Τυλίγουμε με την μπόλια (σαν τα ντολμαδάκια) και
ψήνουμε τις σεφταλιές στα κάρβουνα
Recipes / Lentils - Φακές
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
2nd trip: CYPRUS
Ingredients:
500 grammes of lentils
1 onion (chopped)
150 grammes of rice
Olive oil
I cube of vegetable stock (optional)
Lemon juice, salt
Some olives, 1 small tomato , cucumber
Υλικά:
Μισό κιλό φακές
1 κρεμμύδι
150 γρ ρύζι
Ελαιόλαδο
1 ζωμό λαχανικών (προαιρετικό)
λεμόνι, αλάτι
ελιές καλαμών, 1 μικρή ντομάτα, αγγουράκι.
Cooking Instructions:
Wash the lentils thoroughly and boil on moderate
fire. When they are soft but not completely cooked
,add the rice and the vegetable stock
Lower the heat and stir from time to time taking
care not to burn the food.
Fry the chopped onion in a saucepan and when it
becomes brown , put it in the lentils adding the
lemon juice , too
Garnish with olives, slices of cucumber and
tomatoes
Οδηγίες:
Πλένουμε πολύ καλά τις φακές και τις σκεπάζουμε
με νερό και τις βράζουμε σε μέτρια φωτιά .Όταν
είναι αρκετά μαλακές αλλά όχι εντελώς ψημένες
προσθέτουμε το ρύζι και το ζωμό λαχανικών
Χαμηλώνουμε την φωτιά και ανακατεύουμε κατά
διαστήματα και προσέχουμε να μην κολλήσει
Το φαγητό πρέπει να είναι ούτε πολύ πηχτό ούτε
πολύ ρευστό
Σε ένα τηγάνι ψιλοκόβουμε το κρεμμύδι και το
τσιγαρίζουμε με το ελαιόλαδο
Όταν ροδίσει το κρεμμύδι το ρίχνουμε στις φακές
και προσθέτουμε τον χυμό λεμονιού.
Διακοσμούμε με ελιές καλαμών , αγγουράκι και με
ντομάτα .
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
2nd trip: CYPRUS
Recipes / Pork with Jerusalem Artichoke - Χοιρινό με Κολοκάσι
Ingredients:
1 kilo of pork loin, cut in portions
2 medium bulbs of kolokassi (Jerusalem
Artichoke)
2-4 stalks of celery, chopped
1 large onion, finely chopped
1 can of whole tomatoes with juice blended in multi
salt & pepper, olive oil for frying
Υλικά:
Μισό κιλό φακές
1 κρεμμύδι
150 γρ ρύζι
Ελαιόλαδο
1 ζωμό λαχανικών (προαιρετικό)
λεμόνι, αλάτι
ελιές καλαμών, 1 μικρή ντομάτα, αγγουράκι.
Cooking Instructions:
To prepare the kolokassi, cut the ends and peel the
skin off. Hold it with a paper napkin taking care that
you do not spoil the rest of kolokassi. Do not wash
but towel dry.
With a sharp knife, cut across (1 ½ cm thick)
halfway then break off. Repeat to the end.
I am not absolutely sure why this has to be done but
If I remember correctly if this procedure is not
followed and slices are cut all the way across
without breaking off, this vegetable has a
mucilaginous, sticky juice which
will be released and the kolokassi will melt while
cooking.
Heat the oil in a frying pan and brown the kolokassi
on both sides. Transfer to saucepan.
Sauté the meat and when turning over add the
onions and sauté as well for a few minutes and
then transfer all together including oil to sauce pan.
Add the celery, salt and pepper and the tomatoes.
Cook as much as to become tender
Οδηγίες:
Πλένουμε πολύ καλά τις φακές και τις σκεπάζουμε
με νερό και τις βράζουμε σε μέτρια φωτιά .Όταν
είναι αρκετά μαλακές αλλά όχι εντελώς ψημένες
προσθέτουμε το ρύζι και το ζωμό λαχανικών
Χαμηλώνουμε την φωτιά και ανακατεύουμε κατά
διαστήματα και προσέχουμε να μην κολλήσει
Το φαγητό πρέπει να είναι ούτε πολύ πηχτό ούτε
πολύ ρευστό
Σε ένα τηγάνι ψιλοκόβουμε το κρεμμύδι και το
τσιγαρίζουμε με το ελαιόλαδο
Όταν ροδίσει το κρεμμύδι το ρίχνουμε στις φακές
και προσθέτουμε τον χυμό λεμονιού.
Διακοσμούμε με ελιές καλαμών , αγγουράκι και με
ντομάτα .
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
2nd trip: CYPRUS
Recipes / Bourekia with Fresh Anari Cheese - Μπουρέκια με Αναρή (Μυζήθρα)
Ingredients:
1 dose of dough for pies
For the filling :
½ kg fresh anari or myzithra (white soft unsalted
cheese)
2 tablespoons sugar
1 teaspoon grounded cinnamon
Oil for frying (we may use olive oil)
Icing sugar for sprinkling on top.
Cooking Instructions:
To make the filling, mash the anari with a fork and
mix all ingredients except for the icing sugar and
make a fluffy mixture.
Roll out the dough into a thin sheet and place one
spoonful of mixture and fold the pastry over the
filling to enclose it completely and cut using a glass
or cutter to make half a circle shape.
For more experienced,, we place mixture
lengthwise at equal intervals leaving a gap of about
1 inch (or 3 cm) throughout all piece of dough and
fold.
Then cut in the same way as described above.
If you are going to cut with a cutter , it is best to
moist gaps in between mixture, place another fyllo
on top and press with fingers to stick so that they
will not unfold during frying. Then cut.
Heat the oil and fry the bourekia on both sides until
they become golden brown.
When they are cool, sprinkle with icing sugar.
Υλικά:
1 δόση ζύμης για πίττες
Για τη γέμιση :
½ κιλό φρέσκια αναρή (μυζήθρα) ανάλατη
2 κουταλιές ζάχαρη
1 κουταλάκι αλεσμένη κανέλλα
Λάδι για τηγάνισμα (ελαιόλαδο)
Ζάχαρη άχνη για πασπάλισμα
Οδηγίες:
Λιώνουμε την αναρή με ένα πιρούνι και
αναμιγνύουμε όλα τα υλικά εκτός από τη ζάχαρη
άχνη.
Ανοίγουμε τη ζύμη σε λεπτό φύλλο και βάζουμε
μια κουταλιά από το μίγμα και κλίνουμε το φύλλο
πάνω στο μίγμα και κόβουμε με ένα ποτήρι.
Ζεσταίνουμε το λάδι και ψήνουμε τα μπουρέκια
μέχρι να ροδίσουν
Όταν κρυώσουν πασπαλίζουμε με ζάχαρη άχνη.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
3rd trip: LITHUANIA
The third project meeting „Nutrition through the time“ took place in
Mazeikiai, Lithuania.
During the week twenty two young project participants lived in host
families, attended school, travelled in the region, and got
acquainted with Lithuanian traditions and customs.
The first day was crowded with visits to various enterprises which
produce different food products, such as bread, ice cream and
dairy products. The guests had an opportunity to taste Lithuanian
production and to see how it is produced. The students had a
lesson at the local museum, where they made ancient Lithuanian dishes and played games. The
delegation was congratulated by the Mayor and other local authorities at the Town Hall.
Tuesday, which was the
conference day, was full of
thrill and excitement. The
students introduced their
h o m e w o r k o n t h e
topics:”Bread”, “Wine and
traditions’, Eating habits
and customs”, “Eating
peculiarities during feasts”.
The top of the day was
Bread exhibition which
showed the differences and similarities of bread types from project partners’ countries.
On Wednesday’s we got
together during which our
guests prepared their
national dishes, captured
everybody’s attention.
The dishes made by
Cypriots, Greek, Polish,
Italian and Spanish teams
just vanished and the
concert prepared together
with our guests united all of us to one big harmonious family. Everybody had lots of fun: guests, parents,
students and teachers.
Our guests had a chance to visit the most beautiful places in our
country: Nida, Palanga, and The Hill of Crosses.
It was the most incredible week: full of joy, beautiful friendship,
great challenges and gaining valuable experience. The families
tried to do their best introducing our customs, dishes, history and
culture in order the guest students were able to tell their families
and friends about Lithuania, the country which is known not only
for rains but also for friendly and kind people.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
3rd trip: LITHUANIA
Trečiasis projekto Mityba ir laikas susitikimas įvyko Lietuvoje,
Mažeikiuose. Savaitę vykusios viešnagės metu jaunieji projekto
dalyviai gyveno mažeikiškių šeimose, lankė pamokas, keliavo po
regioną ir iš arčiau susipažino su lietuvių tradicijomis ir papročiais.
Pirmąją dieną svečiai lankėsi įvairiausiose miesto įmonėse,
gaminančiose maisto produktus: duoną, ledus, pieno produktus.
Svečiai turėjo galimybę paskanauti lietuviškų produktų ir net
pamatyti, kaip jie gaminami. Mokiniams buvo pravesta pamoka
vietos muziejuje, kurios metu visi gamino senovinius lietuviškus
patiekalus ir žaidė žaidimus.
Miesto savivaldybėje grupę pasveikino Meras ir kiti savivaldybės atstovai.
Antradienis, buvo skirtas
konferencijai, kurios metu
mokiniai pristatė savo namų
darbus, pristatymus šiomis
temomis: “Duona”, “Mitybos
įpročiai ir papročiai”,
“Mityba religinių švenčių
m e t u ” , “ V y n a s i r
tradicijos”.Diena buvo pilna
jaudulio ir džiaugsmingo
virpulio.Dieną vainikavo
duonos produktų paroda, kuri atskleidė projekto dalyvių šalių duonos panašumus ir skirtumus.
Trečiadienio vakaronė,
kurios metu svečiai
g a m i n o s a v o
nacionalinius patiekalus
prikaustė visų dėmesį.
Kipriečių, lenkų, graikų,
ispanų ir italų patiekalai
paruošti valgiai tirpte
tirpo, o koncertas ir
d a l y v i ų p a r u o š t i
koncertiniai numeriai mus sujungė į vieną, didelę, darnią šeimą, kurioje linksminosi visi: svečiai, tėveliai,
mokiniai ir mokytojai.
Svečiai aplankė gražiausius mūsų šalies kampelius: Nidą,
Palangą, Kryžių Kalną.
Tai buvo nepaprasta savaitė: pilna džiaugsmo, gražios
draugystės, naujų iššūkių ir pasikeitimo patirtimi. Šeimos labai
stengėsi supažindinti su mūsų papročiais, patiekalais , istorija ir
kultūra, kad mokiniai galėtų iš savo patirties papasakoti savo
artimiesiems ir draugams grįžę iš Lietuvos, šalies, kur ne tik lyja
lietūs, bet ir gyvena draugiški ir mieli žmonės.
Recipes / Zeppelins - Cepelinai
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
3rd trip: LITHUANIA
Ingredients:
2 kilos of raw potatoes, peeled and grated
4 cooked potatoes
2 tablespoonfuls of cornstarch
3 onions, finely chopped
salt and pepper to taste
500 g. ground meat (beef, pork, or a mixture of
both)
spices
Cooking Instructions:
Get rid of the excess water in the grated potatoes
mixture. In to the mass of the grated potatoes put
some salt, minced boiled potatoes, starch and mix
it well, so that you can get soft and solid
mixture.Add 3 finely cut onions to the pork ground
meat, salt it, and add spices.
Put a large stockpot of water on to boil. To form the
zeppelins, take about 1 cup of dumpling mixture
and pat it flat in the palm of the hand. Place 1/4 cup
or more of meat mixture in the center and, using
slightly dampened hands, fold the potato mixture
around the meat into a football shape, sealing well.
Continue until both mixtures are gone.
Carefully lower dumplings into salted, boiling
water. Make sure water returns to the boil and
continue boiling for 25 minutes.
Stir carefully. Remove dumplings, drain briefly on a
clean dish towel and place on a heated platter. You
can use with different kinds of gravy or sour cream.
Ingredientai:
Bulvės, 2 kg. nuskustos, sutarkuotos
4 virtos bulvės
2 arbatiniai šaukšteliai krakmolo
3 smulkiai pjaustyti svogūnai
Druska, pipirai
Prieskoniai
500g kiaulienos(jautienos) faršo
Paruošimas:
Į sutarkuotų, išspaustų bulvių masę įdėti druskos,
krakmolo,virtų maltų bulvių ir gerai maišyti tol, kol
susidarys elastinga masė.
Įdėkite vieną, smulkiai pjaustytą svogūną į
kiaulienos faršą, pasūdykite ir įdėkite prieskonių.
Į didelį puodą įpilkite vandens ir jį užvirinkite.
Po to, iš gautos masės tarp delnų formuokite
pailgus pyragėlius, į jų vidų įdėkite kiaulienos faršo
ir kraštus gerai užspauskite. Dailinkite tol ,kol faršo
nesimatys.
Atsargiai sudėkite cepelinus į verdantį, pasūdytą
vandenį ir virkite apie 25 minutes, maišydami
atsargiai ir lėtai. Išimkite,nuvarvinkite is sudėkite į
pašildytą dubenį. Galima valgyti su įvairiais
padažais arba grietine.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
3rd trip: LITHUANIA
Recipes / Christmas Eve bisquits - Kūčiukai
Ingredients:
½ kg (1lb) flour
1 cup milk
50g vegetable oil
20g fresh yeast
2 tablespoons poppy seeds
¼ cup sugar
Ingridientai:
1/2kg miltų
1 puodelis pieno
50gr aliejaus
20gr šviežių mielių
2 valg. Šaukštai aguonų
¼ puodelio cukraus
Cooking Instructions:
Blend yeast with sugar and dissolve in warm milk.
Add half of the flour to yeast and mix well.
Dust top of batter with flour, and let rise in warm
spot for 1 hour.
Beat dough, add remaining flour, oil and scalded
poppy seeds. Mix well and knead about 30 minutes
until dough is not sticky.
Let rise in warm spot for 1 hour. Roll dough into
1cm thick rolls and cut into same lengths.
Place dough pieces on floured baking sheet and
bake in preheated oven at 160C until golden
brown.
These biscuits are baked for Christmas Eve
supper, when they are served with poppy seed
milk.
Paruošimas:
Sumaišykite mieles su cukrumi ir ištirpinkite
šiltame piene. Sudėkite pusę miltų į mieles ir gerai
išmaišykite. Apibarstykite tešlą miltais ir leiskite
iškilti palikę šiltoje vietoje 1 valandai.
Gerai išmaišykite tešlą, sudėkite likusius miltus,
supilkite aliejų ir aguonas. Vėl išmaišykite ir
minkykite apie 30 minučių, kol tešla nebebus lipni.
Vėl leiskite iškilti palikę 1 valandai šiltoje vietoje.
Tuomet sukočiokite tešlą į 1cm storio virveles ir
supjaustykite vienodo dydžio kubeliais.
Sudėkite tešlos kubelius ant miltuotos kepimo
skardos ir kepkite įkaitintoje orkaitėje 160°C
temperatūroje, kol jie paruduos.
Kūčiukai yra kepami Kūčių vakarienei ir patiekiami
su aguonpieniu.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
3rd trip: LITHUANIA
Recipes / Cold beetroot soup - Šaltibarščiai
Ingredients:
Kefir, (buttermilk)500grams
Beetroot, (pickled)100 grams
Water, 250 grams
Cucumbers, 80 grams
Spring onions, 10 grams
Dill, 5 grams
Sour Cream, 40 grams
Eggs, 2,
Boiled potatoes, 400 grams
Salt, a pinch
Cooking Instructions:
1. Grate beets pickled.
2. Boil hard 2 eggs.
3. Pour into a bowl of buttermilk, add salt. Stir.
4.Add the sliced strips beets, chopped
cucumbers,boiled eggs and green onions.
P.S. Serve with sour cream, serve separately
boiled potatoes, flavored with dill.
Ingridientai:
Kefyras 500gr.
Burokėliai100 gr.
Vanduo250 gr.
Agurkai 80 gr.
Svogūnų laiškai 10gr.
Krapai 5 gr.
Grietinė 40gr.
Kiaušiniai2 št.
Virtos bulvės,400gr.
Žiupsnelis druskos.
Paruošimas:
1.Sutarkuokite marinuotus burokėlius.
2.Išvirkite kietai 2 kiaušinius
3.Supilkite į dubenį kefyrą, įdėkite druskos.
Išmaišykite
4.Įdėkite juostelėmis pjaustytus marinuotus
burokėlius,agurkus pjaustytus kubeliais,kiaušinius
ir svogūnų laiškus.
P.S.Patiekti su atskirai virtomis bulvėmis,
paskanintomis krapais.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
3rd trip: LITHUANIA
Recipes / Bulviu Blynai (Potato Pancakes) - Patiekti su grietine
Ingredients:
1kg potatoes
1/4 cup flour
1 small onion
2 eggs
Salt, pepper
Oil for frying
Cooking Instructions:
Peel and grate potatoes.
Mix in other ingredients.
Heat 1 tablespoon cooking oil in frying pan.
Drop spoonfuls of mixture onto hot skillet.
Brown each side to a golden brown.
Serve with sour cream.
Ingredientai:
1kg bulvių.
¼ puodelio miltų.
1 mažas svogūnas.
2 kiaušiniai.
Druska, pipirai.
Aliejus kepimui.
Paruošimas:
Nulupti ir sutarkuoti bulves.
Sumaišyti su kitais ingredientais.
Keptuvėje įkaitinti vieną šaukštą aliejaus
Šaukštu dėti tešlą į įkaitusią keptuvę.
Kepti kol gražiai apskrus.
Patiekti su grietine.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
3rd trip: LITHUANIA
Recipes / Poppy seed milk - Aguonų pienas
Ingredients:
1 cup poppy seeds
1l water
½ cup sugar
Cooking Instructions:
Firstly boil the water and pour the poppy seed into a
separate bowl.
Scald the poppy seeds with the boiling water until
they are fully covered. Leave them for 4 hours.
After that, dry the poppy seeds and process them
with a food processor or using a hand mixer.
Pour 1 liter of boiled but chilled water over the
poppy seed mass, add sugar and mix well.
Poppy milk is served chilled with cookies, oat
pudding and Christmas biscuits.
Ingridientai:
1 puodelis aguonų
1l vandens
½ puodelio cukraus
Paruošimas:
Užvirinkite vandenį ir supilkite aguonas į kita
dubenį.
Nuplikykite aguonas su verdančiu vandeniu, tiek,
kad jos pasidengtų visiškai. Palikite 4 valandoms.
Po to, nusausinkite aguonas ir sumalkite jas
maltuve arba mikseriu. Užpilkite litrą nuvirinto
atšaldyto vandenį ant aguonų masės, sudėkite
cukrų ir išmaišykite.
Aguonpienis patiekiamas su sausainiais, avižų
pudingu ir kūčiukais.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
4rth trip: POLAND
Page 1/3
At last you came on Sunday evening 24 October, bringing a little
rain .
On Monday Teachers had to evaluate the project so far, talk about
out international project website and plan the next mobilities. We
helped our teacher to prepare materials for them.
All the guest-teachers and coordinating teacher went to a
conference room.
Everybody agreed that the project website www.nutrition-time.gr
looked really nice.
The conference looked serious but it went well in a very friendly atmosphere. The teachers expressed their
satisfaction about the Comenius cooperation.
After the planning and evaluation conference the teachers visited
school, had lunch and went to town to look around and stretch their
legs. We hope they liked our High Street – Sienkiewicz Street.
In the meantime the 46 pupils from six partner countries worked
hard. We had to be at school before 9.
We were welcomed warmly by the rest of pupils who were really
friendly.
But the decorations of the school halls, classrooms and windows
were made by the Comenius team. Maybe we will become interior
designers….
We took part in three lessons at school.
The aim was to practice English, to get to know each other better
but also to talk about traditions, historical aspects in different
countries and check mathematical skills across Europe.
We talked about various mathematical problems among others:
proportions, volume, area of planting vegetables: hopefully
organic ones!!!
After lunch at school – we went to town, walked around, visited
geological reserve Kadzielnia and then we all went to a bowling
and snooker club. That was fun.
On Tuesday we started with our presentations. We gathered in the
school gym. At the beginning of our meeting, Mrs Jolanta Zaucha -
Polish headmistress officially welcomed our 46 host-students and
guest-students along with 17 foreign teachers. After that every
country gave their presentations about GMO and its effects on
human health. We worked on them since the beginning of school
year. The best was chosen by the teachers helping the students producing the final product. Everybody
was very nervous, but everything went well.
After a few hours work which were very busy, we found a minute to
take a photo. Then we had free time to rest and eat lunch. The
teachers went to a restaurant to try Polish specialty – pierogi with
different stuffing and have coffee.
For some of us it was a new experience to dance with the sun
shining outside. Polish teachers did their best to cover it. We had to
try at least.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
4rth trip: POLAND
Page 2/3
The families, usually mothers made the dishes which were
delicious.
What a shame the students weren’t too hungry. We preferred to
play games in the gym with music in the background and watch a
football match with our pride and joy of the region Korona team…
which lost !
Wednesday and Wieliczka salt mine is a UNESCO nature
monument. It was impressive and our guests enjoyed the visit
down there.
Even for us, Polish people, who visited this place before, it was again hard to imagine the amazing work
salt miners did to make such wonders in the salt walls. The prehistoric sea – the source of life, water, then
salt - spice which makes food taste tasty and helps preserve food.
The later visit to Oświęcim- Auschwitz German concentration
camp was far from fun. No words needed. We never want to see
hungry, starved, dying people again. What a shame to human race
to allow this to happen. It is better to focus on fruitful, positive
international cooperation.
Everybody agreed. Visiting a place like that makes you think!!!!!!
We adapted a slogan : Let’s make Comenius, not war!
Thursday: It was a health walk for both groups: teachers and students!!! We split into two buses, two
groups and went in two directions. We marched obediently a good few kilometers and didn’t complain ….
loudly. Everybody dreamed about this.
But, doing a project on nutrition, health, sport we couldn’t forget about extra physical exercise to raise your
appetite for Polish traditional, regional dishes which followed later.
The whole group was standing patiently in front of one of the cottages in Tokarnia, astonished by its unique
character, the sun was shining and the people were smiling, hoping for a cup of hot coffee (wishful
thinking), the tour guide was moving forward and HE was in charge here!
After Tokarnia it was time for Chęciny which meant even more physical effort and endless climbing. This
time the female teachers were taking the lead, unaware that it was going to get steeper in a minute.
Nevertheless, everybody agreed that the castle in Chęciny was worth seeing. Only another surprise was
climbing the castle tower but Polish assistant teachers did not tell them about it before, they wouldn’t like to
scare our guests.
That is the city centre so that was the end of the trip. The teachers climbed, went sightseeing, were
attacked by a bat in Raj cave, didn’t have time for a cup of coffee in Tokarnia, it was nothing but a gentle
stroll with their tour guide.
The trip was over so time for …… freedom, which was good news, especially for women teachers. They
couldn’t wait to go shopping. They started from Cepelia – a Polish traditional souvenir shop and then
somebody had to buy tickets for a trip to Cracow ……any volunteers?
In the evening – getting together and getting to know Polish housing situation along with a sip and bite.
Squeeze!!!! It is not so easy to have over 20 guests in 40 m2 – the Polish average per family. ;)
One of the targets of the Comenius program is meeting other Europeans, finding out their ways of life ,
conditions of work and education. We did that 100%.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
4rth trip: POLAND
Page 3/3
In the other “camp”
Mount Łysica and the Museum of Toys and Play
The students didn’t have an easier day than the teachers. We
actually think it was harder.
A lot of walking, climbing, breathing deeply were involved.
We left Kielce at 8 a.m. and went towards Saint Catherine. The
village is situated about 20 km east of Kielce. Due to the location
on the edge of the Świętokrzyski National Park, the village is an
important point of the region. It is also the place where the route to
the highest peak – Łysica (612 metres above the sea level) starts.
At about 9 a.m. we started to march to the top. Entering the forest we saw the source and the chapel of
Saint Franciszek. Local people admit that the water from the source has therapeutic value and an influence
on good sight. The students just had to taste it.
Trekking towards the peak we saw the so called ‘gołoborza’ – vast areas of rock rubble formed by
weathering of Cambrian quartzite. As Świętokrzyskie Mountains are the oldest in Poland,or even Europe
the students could touch petrified pieces of the sea from 500 million years ago. Besides that they had the
opportunity to see natural fir wood with oak and beech. This type of mixed forest can only be found in this
region of Poland. At about midday we reached the top. During the break students were listening about
mysterious witch sabbaths held on Mount Łysica. None of the Polish girls or women admitted to attending
them. Some of us wonder what their boyfriends and husbands would say!
After an exhausting march we went for a meal and had a rest at
Szklana Huta.
We had another look and taste of regional Polish cuisine.
The last point of the program was the Museum of Toys and Play
and it was an unusual adventure for many of the students. We saw
a huge collection of historical and folk toys, among them dolls from
all over the world, toy-cars, aeroplanes, boats, trains, soldiers,
teddy bears, doll houses, foreign and Polish building blocks and
many others. The students could not only watch but also play and
touch the exhibits. All of them had a great time.
Friday: After the fruitful week (with a tight schedule), our guests could decide how to spend the last day
before their departure:
some of them went for a walk with their hosts. They had a chance to take last pictures of Kielce and buy
some souvenirs for their relatives and friends, some of the foreign pupils decided to visit a magnificent
Paradise Cave. They followed their teachers’ suggestions that the cave was well worth seeing,
a majority of the students under the guidance of their teachers went to Cracow. They visited The Main
Marketplace, Mariacki Church, Sukiennice and Wawel as well.
In the afternoon, we proposed making the Halloween pumpkin contest at school and watching a film with
English subtitles called “Sexmission” (one of the funniest Polish comedies). However, our friends from
Comenius project needed some time to pack the suitcases and prepare to a farewell party. The teachers
with both headmistresses had a meeting at Antresola restaurant where some regional dishes of the Polish
cuisine were served.
Although the exchange was coming to an end, everyone enjoyed the party. There were some singing and
dancing too.
In the meanwhile, some of the school children were having fun in Borkow, a small village near Kielce.
They arranged a spontaneous do at the rustic restaurant.
Yes. The greatest fun starts when it’s time to say good bye.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
4rth trip: POLAND
Strona 1/3
Wreszcie, 24 października 2010 w niedzielny wieczór przybyliście
do nas przywożąc ze sobą deszcz.
W poniedziałek nauczyciele musieli dokonać ewaluacji projektu
do tej pory, porozmawiać o naszej międzynarodowej stronie
internetowej projektu oraz zaplanować kolejne wizyty robocze –
mobilności. Pomogliśmy naszej nauczycielce przygotować dla
gości materiały informacyjne i promocyjne. Wszyscy nauczyciele
z zagranicy i nasz koordynator programu poszli do sali
konferencyjnej. Wszyscy zgodzili się, że witryna internetowa
www.nutrition-time.gr wygląda naprawdę imponująco.
Konferencja wyglądała na poważną ale wszystko poszło sprawnie
i w przyjaznej atmosferze. Nauczyciele wyrazili swoje zadowolenie z dotychczasowej współpracy przy
realizacji programu Comenius. Po ewaluacji i planowaniu
nauczyciele zwiedzili szkołę, zjedli lunch i poszli obejrzeć miasto a
przy okazji rozprostować nogi. Mamy nadzieję, że im się podobała
nasza główna ulica Sienkiewicza.
W międzyczasie 46 uczniów z wszystkich sześciu krajów
partnerskich ciężko pracowało. Musieliśmy być w szkole przed 9.
Powitali nas serdecznie pozostali uczniowie szkoły. Ale dekoracje
szkoły, korytarzy, sal zrobiliśmy my – ekipa Comeniusa. Może
kiedyś zostaniemy dekoratorami wnętrz…
Wzięliśmy udział w trzech lekcjach w trzech zmiennych turach.
Celem było ćwiczenie i doskonalenie angielskiego - języka
roboczego projektu, poznawanie się nawzajem ale i dyskusja o
tradycjach, historii w różnych krajach a nawet sprawdzian naszych
matematycznych zdolności z różnych miejsc w Europie.
Omawialiśmy różne problemy matematyczne, m.in. proporcje,
pojemność, powierzchnia obszaru obsiewanych warzyw: mamy
nadzieję, że chodziło o te organiczne, niemodyfikowane
genetycznie!!!
Po szkolnym obiedzie – poszliśmy „na miasto”, spacerowaliśmy,
zwiedziliśmy rezerwat geologiczny Kadzielnia a potem wszyscy
wylądowaliśmy w kręgielni i klubie bilardowym. Ale była zabawa.
We wtorek zaczęliśmy dzień od naszych prezentacji. Zebraliśmy
się w sali gimnastycznej. Na początku pani Jolanta Zaucha , nasza
dyrektor szkoły, powitała oficjalnie 46 uczniów, gości i gospodarzy
oraz 17 zagranicznych nauczycieli.
Następnie każdy kraj przedstawił swoje prezentacje nt. żywności
genetycznie modyfikowanej oraz jej wpływu na ludzkie zdrowie.
Przygotowywaliśmy je od samego początku roku szkolnego.
Najlepsze prezentacje zostały wybrane przez nauczycieli pomagających uczniom od strony
merytorycznej i technicznej przygotować ich lokalny produkt końcowy. Każdy uczestnik był
zdenerwowany ale wszystko poszło gładko.
Po kilku pracowitych godzinach, znaleźliśmy chwilkę by zrobić
kilka zdjęć.
Potem, mieliśmy czas na odpoczynek i zjedzenie obiadu.
Nauczyciele poszli na kawę do restauracji i aby skosztować polski
specjał – pierogi z różnymi nadzieniami.
Planowana popołudniu dyskoteka to dla wielu nowe
doświadczenie tańca w pełni słońca polskiej jesieni. Polscy
nauczycieli naprawdę zrobili wszystko by pozasłaniać okna.
Musieliśmy chociaż spróbować. Tak się starali.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
4rth trip: POLAND
Strona 2/3
Rodziny, zwykle mamuśki przygotowały różne smakowite
potrawy.
Jaka szkoda, że uczniowie nie byli zbyt głodni. Woleliśmy się
zabawiać na sali z muzyką w tle i oglądać mecz, gdzie grała nasza
duma regionu (Czerwono-Krwiści) Korona Kielce, która …
przegrała.
Środa i czeka na nas zabytek wpisany w rejestr UNESCO
kopalnia soli Wieliczka. Na dole było nadzwyczajnie i naszym
gościom podobała się ta wycieczka. Nawet dla nas Polaków,
którzy widzieliśmy ją wcześniej, trudno było sobie wyobrazić
niesamowitą pracę górników, artystów, którzy stworzyli takie cuda w tym trudnym materiale jakim były
solne ściany. Prehistoryczna morze – źródło życia, potem sól – przyprawa nadająca potrawom smak i
wspomagająca konserwowanie żywności.
Następna wizyta to Oświęcim – niemiecki obóz koncentracyjny
Auschwitz – nastrój daleki od zabawy. Niepotrzebne słowa. Nigdy
więcej nie chcemy oglądać głodnych, zagłodzonych,
umęczonych, umierających ludzi. Jaka hańba dla ludzkiej rasy, że
pozwoliła na coś takiego. Lepiej koncentrować się na owocnej,
pozytywnej współpracy międzynarodowej. Wszyscy zgodzili się z
tym. Zwiedzanie takiego miejsca, sprawia, że człowiek zaczyna
myśleć !!!!!!
Dostosowaliśmy slogan : Róbmy Comeniusa a nie wojny!
Czwartek: Ścieżka zdrowia dla obu grup: nauczycieli i uczniów!!! Rozdzieleni na dwa autokary, dwie grupy
pojechaliśmy bądź poszliśmy w dwie różne strony świata. Maszerowaliśmy posłusznie dobrych kilka
kilometrów i nie narzekaliśmy … głośno. Wszyscy o tym marzyliśmy. Cóż, realizując wieloaspektowy
projekt o żywieniu, zdrowiu, sporcie nie mogliśmy zapomnieć o dodatkowych ćwiczeniach fizycznych
mających na celu wzmożenie apetytu na polskie, tradycyjne, regionalne potrawy, które miały się pojawić u
celu podróży, dużo później.
Cała grupa cierpliwie stała przed jedną z chatek w Tokarni, zachwycona jej niepowtarzalnym charakterem,
słońce świeciło , a ludzie się uśmiechali mając nadzieję na filiżankę gorącej kawy (pobożne życzenie),
przewodnik gnał do przodu, bo ON tu dowodził!
Po Tokarni nadszedł czas na Chęciny co oznaczało kolejny wysiłek fizyczny i niekończącą się wspinaczkę.
Tym razem grupie przewodziły panie, nieświadome, że niedługo zacznie się robić stromo. Nie mniej
jednak wszyscy podzielali pogląd, że zamek w Chęcinach jest wart uwagi. Kolejnym zaskoczeniem może
już tylko być wspinaczka na zamkową wieżę ale im o tym wcześniej nie mówiliśmy. Nie chceliśmy chyba
przestraszyć naszych gości.
Centrum miasta, co oznacza koniec wycieczki. Wspinaliśmy się, zwiedzaliśmy, byliśmy atakowani przez
nietoperza w Jaskini Raj, nie mieliśmy czasu na kawę w Tokarni, nic tylko grzeczny spacer za
przewodnikiem. Koniec wycieczki, więc czas na ………….wolność, co szczególnie ucieszyło panie
nauczycielki, które już nie mogły doczekać się zakupów. Zaczęli od Cepelii – polskiego tradycyjnego
sklepu z pamiątkami- a potem ktoś musiał jeszcze kupić bilety na wycieczkę do Krakowa……. Ochotnicy?
Jednym z celów program Comenius “Uczenie się przez całe życie” jest poznanie innych Europejczyków,
ich stylu życia, warunków mieszkaniowych, pracy i nauki. To zadanie wypełniliśmy w 100%.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
4rth trip: POLAND
Strona 3/3
W drugim obozie:
Góra Łysica i Muzeum Gier i Zabawek
Uczniowie wcale nie mieli łatwiejszego dnia od nauczycieli. W
zasadzie to sądzimy, że mieliśmy trudniej. Dużo chodzenia,
wspinania się, głębokiego oddychania.
Opuściliśmy Kielce o 8:00 godzinie i udaliśmy się w kierunku
Świętej Katarzyny. Położona na skraju Świętokrzyskiego Parku
Narodowego miejscowość jest ważnym punktem regionu. Jest to
również baza wypadowa na najwyższy szczyt – Łysicę (612m
n.p.m.). Około godziny 9:00 rozpoczęliśmy wędrówkę . Po wejściu
do lasu naszym oczom ukazało się źródło oraz kapliczka Świętego Franciszka. Mieszkańcy twierdzą, że
woda ze źródełka ma niezwykłe właściwości i szczególnie dobrze wpływa na wzrok. Uczniowie sami
mogli się o tym przekonać próbując jej. Wędrując w kierunku szczytu mieliśmy okazje podziwiać gołoborza
– rumowiska skalne, powstałe w wyniku wietrzenia kwarcytów kambryjskich. Jako, że Góry
Świętokrzyskie są najstarszymi w Polsce, uczniowie mogli dotknąć skamieliny sprzed ponad 500 milionów
lat. Ponadto mieli okazję zobaczyć naturalny las jodłowy z domieszką dębów i buków, który
charakterystyczny jest jedynie dla tego regionu Polski. Około południa dotarliśmy na szczyt. W trakcie
przerwy uczniowie słuchali opowieści o tajemniczych zlotach czarownic, które odbywały się na Łysicy.
Żadna z polskich dziewcząt czy kobiet nie przyznała się do uczęszczania na nich. Ciekawe, co mieliby do
powiedzenia ich chłopacy lub mężowie!
Po wyczerpującej wędrówce udaliśmy się na posiłek i odpoczynek
do Szklanej Huty. I kolejna okazja do kontaktu ze smacznymi
regionalnymi potrawami. Ostatnim punktem programu była wizyta
w Muzeum Gry i Zabawy. Uczniowie podziwiali liczną kolekcję
historycznych i folklorystycznych zabawek, wśród których
znalazły się między innymi pochodzące z całego świata lalki,
samochody, samoloty, łodzie, pociągi, żołnierzyki, pluszowe
misie, domki dla lalek wraz z wyposażeniem, klocki oraz wiele
innych zabawek. Uczniowie mogli nie tylko oglądać eksponaty, ale
również dotykać je i bawić się nimi. Wszyscy mieli ubaw.
Piątek: Po pełnym wrażeń tygodniu (z napiętym grafikiem), w ostatni dzień przed wyjazdem, nasi Goście
mogli sami zdecydować, jak go spędzić:
niektórzy wykorzystali ten czas na ostatni spacer po Kielcach. Mieli okazję na ostatnie zdjęcia z rodzinami
goszczącymi oraz zakupy pamiątek dla krewnych i znajomych,
część zagranicznej młodzieży (zafascynowana relacjami swoich nauczycieli) postanowiła zwiedzić
pobliską Jaskinię Raj,
duża grupa uczniów pod opieką nauczycieli, zdecydowała się na wycieczkę do Krakowa. Udali się na
Rynek, zwiedzili Kościół Mariacki, Sukiennice a także Wawel.
Po południu, proponowaliśmy zorganizowanie w szkole konkursu na halloween’ową dynię oraz projekcję
kultowej polskiej komedii z napisami angielskimi, zatytułowanej ”Sexmisja”. Nasi przyjaciele z programu
Comenius potrzebowali jednak trochę czasu na pakowanie i przygotowanie do przyjęcia pożegnalnego.
Nauczyciele wraz z Dyrekcją Szkoły bawili się w restauracji „Antresola”, serwującej dania kuchni
regionalnej. Mimo zbliżającego się końca wizyty, humory dopisywały. Były wspólne śpiewy i tańce.
Młodzież żegnała się na spontanicznie zorganizowanym wieczorku w rustykalnej restauracji w Borkowie
koło Kielc.
Tak, najlepsza zabawa zaczyna się wtedy, gdy trzeba się żegnać.
Recipes / Potato dumplings - Kopytka
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
4rth trip: POLAND
Ingredients:
1 kg potatoes
1 egg
Two cups of all purpose flour
1 onion
a slice of bacon
a little oil
salt
Cooking instructions:
Peel potatoes and boil in salted water.
Drain, let them cool then pass through ricer or
mash until there are no lumps.
In a large mixing bowl, combine potatoes, 1.5 cups
flour, add 1 egg.
Wash your hands well.
Mix by hand until mixture is a soft doughy
consistency. Add more flour if necessary.
Knead on a floured surface until smooth and
pliable. Take a small chuck of dough and roll into a
snake about 1 inch thick. Flatten it a little from top
with your knife or hand.
Cut the rolled dough into 1/2 inch pieces and place
into boiling water with salt.
Allow pieces to float to top and boil for 3-5 minutes.
Remove from water and drain.
Serve with fried bacon pieces, onion topping,
gravy, meat casserole, butter or even with sugar.
Składniki:
1 kg ziemniaków
1 jajko
1,5 szklanki mąki pszennej
cebulka
plasterek boczku
2 łyżki oleju
sól
Sposób przyrządzania:
Obierz ziemniaki i ugotuj w osolonej wodzie.
Odcedź, ochłódź, zimne ziemniaki dokładnie
przepuść przez praskę lub ugnieć je aby nie było
dużych grudek.
W dużej misce połącz ziemniaki z mąką, dodaj
jajko.
Umyj dokładnie ręce.
Ugniataj ciasto aż będzie odchodzić od ręki.
Podsyp mąki jeśli będzie się zbyt kleić.
Na podsypanej mąką powierzchni uformuj wałek o
średnicy ok.2,5 cm z części ciasta i spłaszcz go
trochę od góry nożem lub ręką.
Pokrój w paski 1-1,5 cm i wrzuć do osolonej
gotującej się wody.
Odcedź kopytka po 3-5 minutach od wypłynięcia
na powierzchnię.
Serwuj z pokrojoną usmażoną cebulką i boczkiem
lub z mięsnym sosem, masłem lub na słodko.
Recipes / Red borsch - Barszcz czerwony
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
4rth trip: POLAND
Ingredients:
3 - 4 medium sized beet roots
2 stock bars (e.g. Knorr)
vegetables: 1 carrot, 1 parsley, ½ small celeriac,
1 onion
3 bay leaves,3 grains of allspice and pepper
three pieces of garlic
one spoon of dried marjoram
two spoons of lemon juice
salt, pepper
Cooking Instructions:
Wash and peel the vegetables.
Put them into a pot with Knorr stock bars, bay
leaves, grains of allspice and pepper, pieces of
garlic and marjoram.
Add the 3 peeled and sliced beet roots leaving one
for later. Boil and then cook over low heat for about
30 minutes.
Spice to taste: salt, pepper and lemon juice. Boil
briefly.
Remove from heat, let it cool a little and add 1
grated raw beet root to obtain a deep, red color.
Before serving you must heat but not boil.
Pour through a sieve.
Serve in bowls with ravioli or with croquettes or
patties.
Składniki:
3 - 4 średnie czerwone buraki
2 kostki rosołowe
pęczek włoszczyzny (marchewka, pietruszka,
seler, cebulka)
po 3 liście laurowe, ziarna ziela angielskiego i
pieprzu
3 ząbki czosnku
1 łyżka suszonego majeranku
2 łyżki soku z cytryny
sól, pieprz
Sposób przyrządzania:
Warzywa na bulion umyć, obrać.
Wrzucić do garnka wraz z kostkami rosołowymi,
liśćmi laurowymi, ziarnami ziela i pieprzu oraz
ząbkami czosnku i majerankiem.
Dodać 3 obrane i pokrojone na plastry buraki,
jednego zostawić na później gotować na małym
ogniu pod przykryciem ok. 30 minut.
Doprawić do smaku solą i pieprzem oraz sokiem z
cytryny.
Zdjąć z ognia, nieco wystudzić i dodać startego na
tarce surowego buraka w celu uzyskania
głębokiego, czerwonego koloru.
Przed podaniem podgrzać, ale już nie gotować.
Nalewać przez sito.
Podawać na głębokich talerzach z uszkami lub w
bulionówkach z krokietami lub pasztecikami.
Recipes / Lentils - Żurek
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
4rth trip: POLAND
Ingredients:
2 litres of water,
sour flour liquid – leaven,
100 – 200 ml of sour cream or natural yoghurt
1 chicken stock cube (e.g.Knorr),
200 – 300 g of sausage,
a few cloves of garlic,
a few dried mushrooms
1 small onion,
1 spoon of flour
5 hard boiled eggs
Spices: salt, pepper, marjoram
Cooking Instructions:
Slice the sausage into 2-3 cm pieces or cut into
cubes.
Crush dried mushrooms or chop them dipped
earlier in water and put them into boiling water.
Chop the onion and stew in oil.
Peel the cloves of garlic and crush them.
Throw the ingredients into the water with chicken
or beef stock cube or two.
Cook everything for about15- 20 min.
Add sour flour liquid, bring to boil.
Spice with salt, pepper and marjoram.
Add a sour cream mixed with a flour .
Serve with hard boiled eggs cut into halves or
quarters.
Bon appétit!
Składniki:
2 litry wody,
płynny zakwas z mąki (żurek),
100-200 ml kwaśnej śmietany lub jogurtu
1 kostka rosołowa,
włoszczyzna według uznania
200-300 g kiełbasy,
kilka ząbków czosnku,
kilka suszonych grzybków i warzyw dla smaku
1 mała cebula,
1 łyżka mąki
5 jaj ugotowanych na twardo
Przyprawy: sól, pieprz, majeranek
Sposób przyrządzania:
Kiełbasę pokroić na 2-3 cm kawałki lub w kostkę.
Do gotującej wody wrzucić pokruszone lub
namoczone i pokrojone w paski suszone grzybki.
Cebulę posiekać i poddusić na oleju.
Obrać ząbki czosnku, zmiażdżyć.
Wrzucić składniki do wody wraz z kostką rosołową
.
Gotować około 15-20 minut.
Dodać zakwas, doprawić mąką, zagotować.
Doprawić solą, pieprzem,majerankiem
Dodać śmietanę z łyżką mąki
Podawać z jajami na twardo, pokrojonymi na
połówki lub ćwiartki.
Smacznego
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
4rth trip: POLAND
Recipes / Vegetable salad - Sałatka warzywna
Ingredients:
4 carrots,
2 parsley-roots,
2 potatoes,
½ celeriac
½ leek or 1 onion
4 hard boiled eggs,
an apple,
3 pickled cucumbers,
a tin of green peas,
½ glass of mayonnaise
salt for boiling
Cooking Instructions:
Peel and rinse carrots, parsley-roots, celeriac and
potatoes.
Next boil them in salted water for 20-25 minutes (al
dente).
When the vegetables are cold, cut them into cubes
of ½ cm by ½ cm and put all the ingredients in a
salad bowl
Rinse and chop the leek or onion.
Chop hard-boiled eggs.
Rinse and cut into dice apple and cucumbers.
Add drained tinned green peas.
At the end mix everything with mayonnaise and
serve with bread.
Składniki:
4 marchewki,
2 pietruszki,
2 ziemniaki,
½ selera
½ pora lub 1 cebula
4 jajka ugotowane na twardo,
jabłko,
3 ogórki kwaszone,
puszka groszku konserwowego,
½ szklanki majonezu,
sól do gotowania
Sposób przyrządzania:
Marchewki, pietruszki, seler i ziemniaki obrać,
opłukać i gotować przez 20-25 minut w osolonej
wodzie.
Przygotować dużą miskę lub salaterkę na składniki
Po ostudzeniu warzyw pokroić je w małą kostkę
a w międzyczasie
Por opłukać i drobno posiekać.
Ugotowane na twardo jajka posiekać.
Jabłko i ogórki umyć, pokroić w kostkę.
Dodać groszek konserwowy.
Na koniec wszystko wymieszać z majonezem,
podawać z chlebem.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
4rth trip: POLAND
Recipes / “As you wish” HOME COOKIES - “Wedle życzenia” CIASTECZKA DOMOWE
Ingredients:
115 g of softened butter
½ cup (85g) of brown sugar
2 tbsp of golden syrup
1 cup (175g) of self raising flour
optional for flavouring: coconut flakes or almond
flakes or crushed nuts or raisins or chocolate flakes
or teaspoon of grated lemon peel etc
Cooking Instructions:
1. Preheat oven to 180°C.
2. Mix the butter and sugar with an electric mixer or
blender, add syrup and wait until the mixture is
fluffy.
3. Put in the flour and mix until texture allows you
to roll the dough into balls.
4. Add the flavouring you wish for and mix again.
5. Place rolled cookies on a baking When they are
cool, sprinkle with icing sugar.
Składniki:
115 g miękkiego masła
½ szklanki (85g) brązowego cukru
2 łyżki „Złotego syropu”
1 szklanka (175 g) samo-rosnącej mąki
opcjonalnie do smaku: wiórki kokosowe lub płatki
migdałów lub kruszone orzechy, rodzynki, płatki
czekoladowe lub łyżeczka startej skórki cytryny
itp.
Przygotowanie:
1. Rozgrzej piekarnik do 180 ° C.
2. Masło i cukier zmiksuj mikserem, dodaj syrop i
czekaj aż mikstura będzie puszysta.
3. Dodaj mąkę i miksuj stanu, kiedy ciasto
będziesz mógł zawijać w kulki.
4.Dodaj do smaku wybrane dodatki i wymieszaj.
5. Ułóż kuleczkowe ciastka na blaszę i piecz w
piekarniku przez 15 minut.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
5th trip: ITALY
The Comenius project 2009/2011 has proved a great experience
in our school under several aspects, even because it has been our
first Comenius opportunity!
Above all, it has favoured innovations and a real constructive effort
mainly for what concerns
daily teaching: thanks to the activation of CLIL strategies which, for
once, have brought to real achievements, not just to experimental
forms of interdisciplinary work. The slides containing the study
topics for each mobility have been elaborated thanks to a synergy
between teachers of different subjects: science, religion, history,
computing science and English together with the students
involved in turn into the different occasions of mobility or even with
the whole class interaction with foreign teachers: working in team
around same topics with foreign colleagues has provided a useful
overview upon different perspectives, educational systems and
operating teaching strategies.
Students’ motivation and involvement, especially in using English
not just as a mere school subject, though as a real means to
communicate between hosts and guests and, what is more, to
deal with different habits and learn about new realities and
cultures use of technology and improved skills in multimedia
actions taken to arrange every mobility at the best, with
enthusiasm and a true feeling of cooperation and participation
tourism and sightseeing:the students and the teachers involved in
any mobility have lived great moments on visiting lot of interesting
and fascinating places. They reported their emotions, memories,
criticism about cities, towns and sites they had the opportunity to
see. They won’t forget actions taken in order to welcome foreign partners when being their hosts in our
Country.
That has really proved the highlight of the whole experience, with the involvement of several components
and resources: students, teachers, families, scholastic institution, social community, territory, massmedia.
Each contributed almost spontaneously and, above all, no profit, to the success of the event with
enthusiasm and a high degree of awareness and appreciation for the cultural, anthropological, social and
educational values brought in by this Comenius experience, despite long tiring hours of work required by
the organization!
Impact and feedback: in the past, our territory and our students’ families had shown rather unwilling with
respect to cultural exchanges, especially in the presence of reception activities.
Now we can say the Comenius project 2009/2011
Nutrition through the time contributed to a concrete reduction of cultural barriers by favoring the share of
international cooperation and the feeling Europe can get closer through integration and friendship
Latina, 28th aprile
In faith
Italian team
Recipes / Spaghetti carbonara
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
5th trip: ITALY
Ingredients:
Guanciale (not smoked bacon)
2 Eggs
Extra Olive Oil 60 gr
Butter 60 gr
1 White large Onion
White Dry Wine 240ml
Black Pepper in Grains (a bit)
Grated Parmesan 80 gr
Salt
Spaghetti 500 gr
Cooking Instructions:
Peel a large onion, wash and chop finely and put it
in a large saute pan with olive oil and butter A few
minutes later add the bacon, diced, and cook until
the onion is golden and the fat, melting in part, will
become transparent.
Now sprinkle the mixture with white wine and
continue cooking until the latter has not been fully
absorbed.
In a large bowl, beat the eggs and add a grating of
pepper and a pinch of salt, mixing well all the
ingredients.
Finally put to cook the spaghetti in plenty of boiling
salted water and drain for 2 minutes before the time
needed to complete its cooking in the pan; then
pour it in the sauce pan containing the fried bacon
and continue cooking for two minutes more, adding
at the same time some of the water you cooked
pasta in, in the quantity sufficient to obtain a well
mixed.
Transfer the spaghetti to the bowl containing the
beaten eggs, mix them immediately and quickly, to
allow the eggs to cook them evenly and finish the
preparation with the addition of Parmesan cheese
and some other pasta cooking water, in the amount
necessary to make creamy and tasty the sauce on
spaghetti.
Ingredienti:
Guanciale g 160
Uova n. 2
Olio Extra Vergine di Oliva g 60
Burro g 60
Cipolla Bianca grande n.1
Vino Bianco Secco ml 240
Pepe Nero in grani un pizzico
Parmigiano grattugiato g 80
Sale
Spaghetti g 500
Preparazione:
Sbucciate una grossa Cipolla, lavatela, tritatela
finemente e mettetela a soffriggere in un’ampia padella,
insieme all’Olio e al Burro. A pochi minuti di distanza
aggiungete il Guanciale tagliato a dadini, e proseguite la
cottura fino a quando la Cipolla si sarà dorata e il grasso
del Guanciale, sciogliendosi in parte, sarà divenuto
trasparente. A questo punto irrorate il composto col Vino
Bianco, e proseguite la cottura fino a quando
quest’ultimo non sarà stato completamente assorbito.
In una terrina capiente sbattete le Uova e unitevi una
grattugiata di Pepe e un pizzico di Sale, ben
amalgamando tra loro gli ingredienti.
Mettete infine a cuocere gli Spaghetti in abbondante
Acqua bollente e salata e scolateli 2 minuti prima del
tempo occorrente alla loro completa cottura: versateli
quindi nella padella contenente il soffritto a base di
Guanciale e proseguite la cottura per i successivi 2
minuti, aggiungendo contemporaneamente *l’Acqua di
cottura della Pasta, nella quantità da Voi ritenuta
sufficiente, al fine di ottenere un composto ben
amalgamato! Trasferite gli Spaghetti nella terrina
contenente le Uova sbattute, amalgamateli
immediatamente e velocemente, per consentire alle
Uova stesse di cuocersi in modo omogeneo, e
terminate la preparazione con l’aggiunta del
Parmigiano grattugiato e di altra Acqua di cottura della
Pasta, nella quantità necessaria a rendere cremoso e
succulento il relativo.
Recipes / Spaghetti vongole
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
5th trip: ITALY
Ingredients:
1 kg clams
80 gr olive oil
500 gr spaghetti
(small tomatoes)
Salt, pepper
Garlic
Parsley
White, dry wine
Cooking Instructions:
Put the clams in a pan, after leaving them in
abundant salted water for 3 hours at least and
washing them.
Let the shells open at high heat, meantime fry a
garlic cove in abundant olive oil and sprinkle it with
the white wine. (if you prefer, you can add some
small tomatoes and let them cook for five minutes
about)
Add the clams and cook them with a pinch of salt
and some parsley. Meantime, make some water
boil, after add some salts and spaghetti. Put them
to cook; once it’s ready, dry it and add it to the
sauce pan; mix with the clams on the stove, the
pepper and some more fresh parsley, before
serving it.
Ingredienti:
1 kg vongole
Olio di oliva 80 gr
500 gr spaghetti
(pomodorini)
sale, pepe
aglio
prezzemolo
vino bianco secco
Preparazione:
Mettere le vongole in un tegame, dopo averle
lasciate in acqua salata per almeno tre ore e
risciacquate.
Fare aprire i gusci a fiamma alta; nel frattempo,
rosolare uno spicchio d’aglio in abbondante olio
d’oliva e irrorare con un po’ di vino bianco.( se lo
preferite, aggiungete qualche pomodorino,
facendolo tirare per almeno cinque minuti)
Aggiungere le vongole e farle saltare, con un
pizzico di sale, e abbondante prezzemolo.
Nel frattempo, far bollire l’acqua per la cottura della
pasta, salarla solo dopo l’ebollizione e mettere gli
spaghetti a cottura. Una volta cotta, aggiungere la
pasta nel tegame delle vongole e mescolare
insieme per un paio di minuti sulla fiamma.
Cospargere di pepe e prezzemolo fresco, poi
servire.
Recipes / Venison Salad with peppers
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
5th trip: ITALY
Ingredients:
Red wine vinegar, 3 Cl
Water, 2 Tbsp
pickled cucumbers, 2
small onion, 2
Controgirello venison cooked, 400 g
Olive Oil, 8 Cl
White pepper
Yellow Chily
Red Chily
Green Chily
Salt
Cooking Instructions:
Slice the meat very cold, in thin slices, then wrap
each of them forming as many rolls.
Roast the peppers in the oven, peel, remove seeds
and white internal membranes and reduce the
flesh into small cubes.
Peel onions and slice thinly.
Halve the cucumber, remove the core with the
seeds, then tear into cubes too.
Mix in a bowl red vinegar, water, salt and freshly
ground pepper, then add the oil and emulsify with
care in order to obtain a homogeneous sauce.
Place the rolls of meat and vegetables into a bowl
and pour over the vinaigrette.
Ingredienti:
Aceto di vino rosso, 3 Cl
Acqua, 2 Cucchiai
Cetrioli sott'aceto, 2
Cipolle piccole, 2
Controgirello di cervo già cotto, 400 g
Olio d'oliva, 8 Cl
Pepe bianco
Peperone giallo, 1
Peperone rosso,1
Peperone verde,1
Sale
Preparazione:
Tagliate la carne, ben fredda, a fettine sottili, quindi
avvolgete ciascuna di esse formando altrettanti
rotolini.
Abbrustolite i peperoni nel forno, pelateli, privateli
dei semi e delle membrane bianche interne e
riducete la polpa a dadini minuti.
Sbucciate le cipolle e affettatele sottilmente.
Tagliate a metà i cetrioli, eliminate la parte centrale
coi semi, quindi riducete anch'essi a dadini.
Mescolate in una ciotola l'aceto rosso, l'acqua, il
sale necessario e una macinata di pepe, infine
versate l'olio ed emulsionate con cura, in modo da
ottenere una salsetta omogenea.
Mettete i rotolini di carne e le verdure in
un'insalatiera e versatevi sopra la vinaigrette.
Recipes / Fricassea Chicken
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
5th trip: ITALY
Ingredients:
Broth, 50 Cl
Carrot, 1
small onion, 1
Flour, 1 tablespoon
Lemon, 1 / 2
extra-virgin olive oil,
4 tablespoons
Pepper
Chicken of 1200 g, 1
Parsley, 1 bunch
Celery, 1
Salt
Egg yolks, 2
Cooking Instructions:
Clean the chicken and pass the flame to eliminate
any remaining hair, wash, dry and cut into pieces
not too large. Wash and scrape the carrot, celery,
parsley, washed and trimmed, Peel the onion and
divide it in half.
Put the oil on fire in a crock pot, heat it and pour in
the flour, stirring with a wooden spoon, so that no
lumps are formed and when the flour is a bit
'toasted, add the broth little by little, taking to a boil,
and put in a casserole carrot, celery, parsley and
onion.
Cook for 7-8 minutes and put the chicken pieces,
then season with salt and pepper and simmer for
30 minutes. Whisk in a bowl the egg yolks with the
juice of half a lemon.
When the chicken is cooked, remove from heat,
pick up herbs with a fork and delete them. Then,
stirring quickly, pour over chicken egg yolks, which
should not cook but form a cream smooth and
dense. Now accommodate the pieces of chicken
on a serving plate previously heated, pour over the
gravy and serve hot.
Ingredienti:
Brodo, 50 Cl
1 Carota,
1 Cipolla piccola,
Farina,
1 Cucchiaio,
Olio d'oliva extra-vergine, 4 Cucchiai
Pepe
Pollo di 1.200 g,
1 ciuffo di Prezzemolo,
sedano
Sale
2 Tuorli d’uovo
Preparazione:
Pulite il pollo e passatelo sulla fiamma per
eliminare l'eventuale peluria rimasta; lavatelo,
asciugatelo e tagliatelo a pezzi non troppo grossi.
Lavate e raschiate la carota e la costola di sedano;
lavate e mondate il prezzemolo; Sbucciate la
cipolla e dividetela a metà. Mettete l'olio sul fuoco
in una casseruola di coccio, fatelo riscaldare e
versatevi a pioggia la farina, mescolando con un
cucchiaio di legno, affinché non si formino grumi;
quando la farina sarà un po' tostata, unite a poco a
poco il brodo, portandolo a bollore, e mettete nella
casseruola la carota, il sedano, il prezzemolo e la
cipolla. Fate cuocere per 7-8 minuti e ponetevi i
pezzi di pollo; poi regolate di sale e di pepe e
lasciate cuocere per 30 minuti circa.
Sbattete in una ciotola i tuorli con il succo di mezzo
limone. Quando il pollo risulterà cotto, togliete la
casseruola dal fuoco, raccogliete con una
forchetta gli odori ed eliminateli.
Quindi, mescolando velocemente, versate sul
pollo i tuorli, che non dovranno cuocere ma
formare una crema liscia e densa. Accomodate
subito i pezzi di pollo su un piatto da portata
precedentemente riscaldato, versatevi sopra il
fondo di cottura e servite in tavola ben caldo.
Recipes / Sweet peaches
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
5th trip: ITALY
Ingredients:
4 eggs
300 gr sugar
170 gr butter
1 bag powder
1 grated lemon
Flour in amount necessary to get a smooth dough
Filling:
80 gr bitter cocoa
400 gr sugar
Liquor (Marsala)
Mixture drained from emptied peaches
Red liquor (Alchermas)
Sugar
Cooking Instructions:
Prepare the dough ingredients, then make balls of
dough (not too large, because they grow in the
oven!), place them on a baking tray and bake for
about 20 '/ 30' (depending on oven).
Once cooked, let cool and empty them with a knife,
being careful not to break them.
The mixture must be reduced to a powder with a
food processor.
Filling:
Add the pasta peaches with sugar, cocoa, Marsala,
mix well and fill the peaches with this mixture, unite
the two halves for each peach, pass in Alchernes
and then in sugar.
Ingredienti:
4 uova
300 gr di zucchero
170 gr di burro
1 bustina lievito
1 limone grattugiato
Farina:q.b. per ottenere un impasto maneggevole
Ripieno:
80 gr cacao amaro
400 gr di zucchero
Liquore (Marsala)
Pasta svuotata dalle pesche
Liquore rosso (Alchermas)
Zucchero
Preparazione:
Preparare l’impasto degli ingredienti, poi fare delle
palline di pasta (non troppo grandi, perché in forno
crescono!), adagiarle sulla placca del forno e
cuocere per circa 20’/30’ (dipende dal forno).
Una volta cotte, lasciarle raffreddare e svuotarle
con un coltello, facendo molta attenzione a non
farle rompere.
La pasta svuotata dalle pesche va polverizzata con
un tritatutto.
Ripieno:
Unire la pasta delle pesche a zucchero, cacao,
Marsala; amalgamare bene e riempire le pesche
con questo impasto, unire le due metà per
ciascuna pesca, passarle nell’Alchernes e poi
nello zucchero.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
6th trip: GREECE
The aim of our institution to cοordinate the partnership was to promote the
European dimension in the field of Education running a two year project that
could offer opportunities to link education with students’ real life
experiences. The last mobility of the COMENIUS European programme
took place in Patra (2-6 May 2011), where the completed activities of all six
mobilities were evaluated and the results were discussed.
During their stay in Patra the representative teams of 20 teachers and 21
students from Spain, Cyprus, Lithuania, Poland and Italy visited the Town
Hall and they were welcome by the Vice Mayor of the city of Patra, who is in
charge of educational affairs. He praised the participation of the teachers
and students in European School programmes and he stressed that they all benefit from the exchange of views of
people who have different culture.
Afterwards, the visitors were guided by Greek students to places of
historical and cultural interest around Patra. Namely, they visited the
historical church of Saint Andrew, King George I Square with the impressive
and elaborate buildings, the Roman Theatre, the Venetian Castle and Psila
Alonia Square. Moreover, they visited the historical city of Kalavrita, where
they were welcome by the Mayor of the city, who set out the history of the
region during the struggle of the Greeks for independence in 1821. They
also had the opportunity to visit the archaeological site of ancient Olympia
and the New Archaeological Museum of the site.
In addition, both teachers and students from the participating countries
conducted Food Quality Control laboratory experiments in the brand-new
fully equipped school laboratories of Physics, Chemistry and Biology. They
also attended lessons and relevant discussions in classes. On the last day of
the stay they visited the House of Science of Arsakeia Schools of Patra
where they explored the world of Science and Culture. They took part in
interactive games based on scientific phenomena and concepts of
Mathematics, Physics and Computer Science monitored by the scientists of
the centre. Each working team of students had to draw conclusions after
their observations. The results of the activities were discussed at a meeting
of students guided the scientific staff of the House of Science. What is more, all the participants tasted traditional
food and recipes from all the countries. The mobility was strongly supported by the Greek hosting families.
All the participants stressed that the aim and the concrete objectives of the programme were achieved and their
expectations were fulfilled. The project raised awareness of the importance of a healthy diet in our life. The young
students were engaged in experimental activities which helped them learn through effective behavioral practices.
They learned that cuisine is a crosscultural factor that brings people together and helps develop economic,
commercial and cultural relations.
The Headmaster Mr. Contantinos Constantinidis, the Coordinator of the
programme Dr. Dimitris Vlahodimitropoulos, the Deputy Headmaster Ms
Mantzika Evangelia, the teacher of German Ms Terzi Helen, the Teachers
Board and the students of Arsakeio Junior Secondary School would like to
thank all the participating institutions – the head teachers, the
coordinators, the teaching staff, the students and their families – for their
successful participation and invaluable contribution to the implementation
of the project.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
6th trip: GREECE
Η προώθηση τής Ευρωπαϊκής διάστασης στην εκπαίδευση ήταν ο σκοπός
τού διετούς Ευρωπαϊκού Προγράμματος COMENIUS, το οποίο έδωσε την
ευκαιρία στους μαθητές να αποκτήσουν γνώσεις μέσα από βιωματικές
δραστηριότητες.
Η τελευταία συνάντηση των εταιρικών σχολείων έγινε στην Πάτρα (2-6
Μαΐου 2011), όπου όλες οι εργασίες τού προγράμματος αξιολογήθηκαν και
συζητήθηκαν τα αποτελέσματα. Κατά τη διάρκεια τής παραμονής τους στην
Πάτρα, οι αντιπροσωπείες των εταιρικών σχολείων (καθηγητές και μαθητές)
από Ισπανία, Κύπρο, Λιθουανία, Πολωνία και Ιταλία, επισκέφθηκαν το
Δημαρχείο Πατρών κι έγιναν δεκτοί από τον Αντιδήμαρχο Παιδείας. Αφού
τους καλοσώρισε εξήρε τη συμμετοχή των εκπαιδευτικών και μαθητών στα Ευρωπαϊκά Προγράμματα τονίζοντας
το όφελος όλων με την ανταλλαγή απόψεων μεταξύ μαθητών διαφορετικής κουλτούρας. Στη συνέχεια οι μαθητές
ξεναγήθηκαν από τους Έλληνες συμμαθητές τους σε αξιοθέατα τής πόλης,
όπως στον ιστορικό Ναό του Αγ. Ανδρέα, στην Πλατεία Βασιλέως Γεωργίου
Α΄ με τα περικαλλή κτήρια, στο Ρωμαϊκό Θέατρο, στο Ενετικό Κάστρο και
στην πλατεία Ψηλαλώνια.
Επισκέφθηκαν επίσης την ιστορική Μαρτυρική Πόλη των Καλαβρύτων,
όπου τους δέχθηκε ο Δήμαρχος Καλαβρύτων όπου τους ανέλυσε την
ιστορική πορεία τής περιοχής, κυρίως κατά την Ελληνική Επανάσταση τού
1821. Οι φιλοξενούμενοι επίσης πραγματοποίησαν επίσκεψη στον
Αρχαιολογικό χώρο τής Ολυμπίας και στο αντίστοιχο Μουσείο, όπου
άφησαν ουσιαστικές εντυπώσεις στη μνήμη των ξένων μαθητών και των
καθηγητών τους.
Η επίσκεψή τους στο Αρσάκειο Γυμνάσιο Πατρών περιελάμβανε τη
συμμετοχή τους σε πειράματα Ελέγχου Ποιότητας Τροφίμων στα καινούρια
πλήρως εξοπλισμένα εργαστήρια Φυσικής, Χημείας και Βιολογίας. Επίσης
παρακολούθηση μαθημάτων και σχετικές συζητήσεις στην τάξη.
Εκείνο που εντυπωσίασε ιδιαίτερα τους Ευρωπαίους μαθητές και καθηγητές
ήταν τα εκθέματα που είδαν, επεξεργάστηκαν στο Κέντρο Παιδείας
Επιστημών που βρίσκεται στον ίδιο χώρο με το Σχολείο. Στους τομείς των
Μαθηματικών, τής Φυσικής, και τής Πληροφορικής οι επισκέπτες
ασχολήθηκαν με διάφορα «παιχνίδια» γνώσης, κατευθυνόμενοι από τους
επιστημονικούς συνεργάτες τού ιδρύματος. Κάθε ομάδα μαθητών είχε να
εξάγει τα δικά της συμπεράσματα κι απαιτήσεις σε κάθε θέμα συζήτησης.
Αυτά τα συμπεράσματα συζητήθηκαν στο τέλος σε κοινή συνεδρίαση των μαθητών με την καθοδήγηση πάλι τού
Εκπαιδευτικού Επιστημονικού Προσωπικού. Όλοι οι συμμετέχοντες γεύτηκαν παραδοσιακά εδέσματα από τις έξι
χώρες. Οι οικογένειες των Ελλήνων μαθητών υποστήριξαν έμπρακτα με τη φιλοξενία τους και την προσφορά τους
σε εδέσματα, κατά την ημέρα τού αποχαιρετισμού, σε ειδική συνάντηση στο Σχολείο.
Κατά γενική ομολογία ο σκοπός και οι στόχοι τού προγράμματος επετεύχθησαν πέρα από κάθε προσδοκία. Το
πρόγραμμα ευαισθητοποίησε τους μαθητές που συνειδητοποίησαν τη σημασία τής υγιεινής διατροφής στη ζωή
μας. Απέκτησαν γνώσεις μέσα από βιωματικές πρακτικές κι έμαθαν ότι η διατροφή είναι ένα διαπολιτισμικό
στοιχείο που ενώνει τους λαούς κι ανοίγει δρόμους στην οικονομία, το εμπόριο και τον πολιτισμό.
Ο Διευθυντής κ. Κωνσταντίνος Π. Κωνσταντινίδης, ο Συντονιστής τού
προγράμματος Δρ. Δημήτρης Βλαχοδημητρόπουλος, οι συμμετέχοντες
καθηγητές και μαθητές, τού Αρσακείου Γυμνασίου Πατρών και η
Υποδιευθύντρια κα Ευαγγελία Μαντζίκα, η καθηγήτρια Γερμανικών κα
Ελένη Τερζή κι όλος ο Σύλλογος Διδασκόντων ευχαριστούμε όλα τα
εταιρικά σχολεία – τους Διευθυντές, Συντονιστές, καθηγητές, μαθητές και
τις οικογένειές τους – για την πολύτιμη συμμετοχή τους και την άψογη
συνεργασία στις δραστηριότητες τού προγράμματος.
Recipes / Ravani - Ραβανί
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
6th trip: GREECE
Ingredients:
6 eggs
1 glass seed-oil
2 glasses sugar
1 glass semolina fine
2 glasses flour for the all uses
1 baking powder
2 vanillasFor the syrup3 glasses sugar
5 glasses water
1 vanilla
Cooking Instructions:
Strike the egg whites in meringue.
We mix the flour with the baking powder.
We strike the crocuses with the sugar in the
blender until they take yellow color and then we
throw the seed-oil, vanillas, the semolina and the
flour with the baking and mix very well in the
blender.
Finally we throw also the egg whites being careful
they do not deflate.
We butter a baking pan and we throw sweet in.
We cook in their 180° C for 45 ' - 50 ' minutes or until
our knife comes out clean when we cut it. In the
mean while we boil syrup for 15 ‘ minutes. As soon
as the sweet comes out, we pair the syrup.
Υλικά:
6 αυγά
1 ποτήρι σπορέλαιο
2 ποτήρια ζάχαρη
1 ποτήρι σιμιγδάλι ψιλό
2 ποτήρια αλεύρι για όλες τις χρήσεις
1 μπέικιν
2 βανίλιες
Οδηγίες:
Χτυπάμε τ' ασπράδια σε μαρέγκα.
Ανακατεύουμε στ'αλεύρι το μπέικιν.
Χτυπάμε τους κρόκους με τη ζάχαρη αρκετά μέσα
στο μίξερ μέχρι να πάρουν κίτρινο χρώμα κι έπειτα
ρίχνουμε το σπορέλαιο, τις βανίλιες, το σιμιγδάλι
και το αλεύρι με το μπέικιν ανακατευτούν πολύ
καλά στο μίξερ.
Στο τέλος ρίχνουμε και ασπράδια προσέχοντας
μην ξεφουσκώσουν.
Βουτυρώνουμε ένα ταψί διαμ.30εκ.-35εκ.και
ρίχνουμε το γλυκό μέσα.Ψήνουμε στους 180° C για
45'-50'της ώρας ή μέχρι να βγει καθαρό το μαχαίρι
μας.
Εν τω μεταξύ όση ώρα ψήνεται το γλυκό βράζουμε
το σιρόπι για 1/4 της ώρας. Μόλις βγει το γλυκό το
σιροπιάζουμε.
Recipes / Fasolada - Φασολάδα
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
6th trip: GREECE
Ingredients:
500 gr dried white beans (placed in a bowl covered
with tap water for at least 8 hours)
1 large potato cut into 3 cm cubes
1 large onion, peeled and thickly chopped
3 carrots, peeled and sliced
3 sticks celery, strings removed and sliced
4 ripe tomatoes, peeled, seeded and roughly
chopped (or 1 can mashed tomatoes)
1 tablespoon tomato paste (optional)
5 tablespoons olive oil
1 bay leave
handful and thicky chopped celery leaves
salt and freshly ground black ppepper
Cooking Instructions:
Drain the beans and place in a large saucepan.
Cover with cold water and bring to a boil, skimming
off any froth with a slotted spoon. Add all the other
ingredients except the seasonings, and simmer for
at least 1 hour or until under tender. Allow to cool
slightly, season with salt and pepper and serve into
bowls. Enjoy with some crusty bread, feta cheese
and some uncooked onion on the side.
Υλικά:
500 γρ. ξερά φασόλια (τοποθετούνται σε μπολ και
καλύπτονται με νερό βρύσης για τουλά-χιστον 8
ώρες)
1 μεγάλη πατάτα κομμένη σε κύβους 3 εκατοστών
1 μεγάλο κρεμμύδι ξεφλουδισμένο και χοντροκομμένο
3 καρότα, καθαρισμένα και κομμένα σε φέτες
3 μπαστούνια σελινόφυλλα, χορδές απομακρύνονται
και κομμένα σε φέτες
4 ώριμες τομάτες, ξεφλουδισμένες και χοντροκομμένες
και αφού έχουν αφαιρεθεί οι σπόροι
(ή 1 κονσέρβα τομάτες λιωμένες)
1 κουταλιά της σούπας πελτέ τομάτας
(προαιρετικά)
5 κουταλιές της σούπας ελαιόλαδο
1 φύλλο δάφνης
αλάτι και φρεσκοτριμμένο μαύρο πιπέρι
Οδηγίες:
Στραγγίξτε τα φασόλια και τοποθετήστε τα σε μια
μεγάλη κατσαρόλα. Καλύψτε τα με κρύο νερό και
αφήστε τα να βράσουν, βγάζοντας τον αφρό με μια
τρυπητή κουτάλα. Προσθέστε όλα τα υπόλοιπα
υλικά εκτός από τα καρυκεύματα (μπαχαρικά) και
σιγοβράστε τα για τουλάχιστον μία ώρα ή μέχρι να
μαλακώσουν. Αφήστε τα να κρυώσουν, ρίξτε λίγο
αλάτι και πιπέρι και σερβίρετε σε μπολ. Απολαύστε
τα με φρυγανισμένο ψωμί, τυρί φέτα και άψητα
κρεμμύδια στο πλάι.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
6th trip: GREECE
Recipes / SAFFED, CABBAGE, LETTUCE, VINE LEAVES or MARROW FLOWERS -
ΝΤΟΛΜΑΔΕΣ ΜΕ ΦΥΛΛΑ ΑΜΠΕΛΙΟΥ, ΜΑΡΟΥΛΙΟΥ, ΛΑΧΑ-ΝΟΥ ή ΑΝΘΟΥΣ ΚΟΛΟΚΥΘΙΑΣ
Ingredients:
60 large vine leaves fresh or jar +
some more to cover the bottom of
stewed
700 gr. Minced goat - 200 ml olive oil
50 gr. tomato puree, dissolved in 200 grams. Water
100 gr. Rice Glossy - 250 gr. onions,
chopped
1 bunch parsley (leaves), chopped
1 / 2 bunch fresh mint (leaves)
chopped
Juice from 2 to 3 lemons
200 gr. canned tomatoes, pureed
Salt and freshly ground white pepper
Roll out one by one with the vine "nerves»
inwards.
Cooking Instructions:
Taking fresh vine leaves, wash thoroughly and
blanch in a pot with a water boil for 2 minutes. We
transfer them with a slotted spoon to colander to
drain well. If we use vine leaves from jar, we rinse
thoroughly. They do not need blanching. In a saute
pan with 50 ml of the measured oil, we put onion
over low heat for 3 to 4 minutes or until tender. Add
the minced and saute until lightly getting brown.
Withdraw the saucepan from the heat and add to
mince the remaining ingredients (rice, diluted
tomato paste, parsley, mint, juice lemon, pepper
and remaining olive oil) except the tomato paste.
Mix well. Put 1 teaspoon of the mixture of filling the
base of each leaf and cover with sides of the sheet
to the left and right. Then fold over the filling and the
other sides of the sheet alternately, continuing until
made a small bundle. Wrap the same way all the
leaves tightly, not to be open.
Lay a few vines in the bottom of pot to prevent
sticking during the cooking. We put them in the pot
in rounds, with the union's winding down not to
open. Add the puree tomatoes and enough water
to cover. Place a plate over them to avoid dissolve
and cook over low heat for approximately 1 ½
hours.
Υλικά:
60 μεγάλα κληματόφυλλα φρέσκα ή από βαζάκι +
μερικά ακόμα για να καλύψουμε τον πυθμένα της
κατσαρόλας
700 γρ. κιμάς κατσικίσιος - 200 ml ελαιόλαδο
00 γρ. πελτές ντομάτας, διαλυμένος σε 200 γρ. Νερό
100 γρ. ρύζι γλασέ - 250 γρ. κρεμμύδια ξερά,
ψιλοκομμένα
1 ματσάκι μαϊντανός (τα φύλλα), ψιλοκομμένος
1/2 ματσάκι δυόσμος φρέσκος (τα φύλλα),
ψιλοκομμένος
χυμός από 2 - 3 λεμόνια
200 γρ. ντοματάκια από κονσέρβα, πολτοποιημένα
αλάτι, πιπέρι λευκό φρεσκοτριμμένο
Ανοίγουμε ένα - ένα τα κληματόφυλλα με τα «νεύρα»
προς τα μέσα.
Οδηγίες:
Αν πάρουμε φρέσκα κληματόφυλλα, τα πλένουμε καλά
και τα ζεματίζουμε σε μια κατσαρόλα σε νερό που
βράζει, για 2 λεπτά. Τα μεταφέρουμε με τρυπητή
κουτάλα σε σουρωτήρι να στραγγίξουν καλά. Αν
χρησιμοποιήσουμε κληματόφυλλα από βαζάκι, τα
ξεπλένουμε πολύ καλά. Δεν χρειάζονται ζεμάτισμα.
Σε μια κατσαρόλα σοτάρουμε σε 50 ml από το
μετρημένο ελαιόλαδο το κρεμμύδι, σε χαμηλή φωτιά, για
3 - 4 λεπτά ή μέχρι να μαλακώσει. Προσθέτουμε τον κιμά
και τον σοτάρουμε μέχρι να καβουρντιστεί ελαφρώς.
Αποσύρουμε την κατσαρόλα από τη φωτιά και
προσθέτουμε στον κιμά τα υπόλοιπα υλικά (ρύζι,
αραιωμένο πελτέ ντομάτας, μαϊντανό, δυόσμο, χυμό
λεμονιού, αλατοπίπερο και το υπόλοιπο ελαιόλαδο)
εκτός από τον πολτό ντομάτας. Ανακατεύουμε καλά
βάζουμε 1 κουτάλι του γλυκού από το μείγμα της
γέμισης στη βάση κάθε φύλλου και τη σκεπάζουμε με τις
πλευρές του φύλλου που βρίσκονται αριστερά και δεξιά.
Διπλώνουμε κατόπιν πάνω από τη γέμιση και τις άλλες
πλευρές του φύλλου εναλλάξ, συνεχίζοντας μέχρι να
γίνει ένα μικρό δεματάκι. Τυλίγουμε με τον ίδιο τρόπο
όλα τα φύλλα σφιχτά, για να μην ανοίξουν τα κουπέπια.
Στρώνουμε λίγα κληματόφυλλα στον πάτο της
κατσαρόλας για να μην κολλήσουν τα κουπέπια κατά το
μαγείρεμα και τα βάζουμε κυκλικά σε σειρές μέσα στην
κατσαρόλα, με την ένωση του τυλίγματος προς τα κάτω
ώστε να μην ανοίξουν. Προσθέτουμε τον πολτό
ντομάτας και νερό τόσο ώστε να τα καλύπτει.
Τοποθετούμε ένα πιάτο πάνω στα κουπέπια για να μη
διαλυθούν και τα μαγειρεύουμε σε χαμηλή φωτιά για
περίπου 1½ ώρα.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
6th trip: GREECE
Recipes / Tomatokeftedes (tomato pancakes) - Ντοματοκεφτέδες
Ingredients:
1½ cups tomatoes, finely chopped (dehydrated
Cycladic tomatoes, if available)
½ cup spring onions, finely chopped
1 tablespoon parsley, finely chopped
2 tablespoon fresh spearmint, finely chopped
a pinch of dried crumbled oregano
1 cup plain flour or a little bit more (depending on
how juicy the tomatoes are)
1 teaspoon baking powder
salt, pepper to taste
olive oil for frying
Cooking Instructions:
Combine in a bowl, tomatoes, onion and herbs. Mix
the flour with the baking powder. Add in the bowl, a
little at a time and stir constantly unteil everything
combines to a mixture, firm enough to form little
balls.
Heat enough olive oil in a frying pan and deep-fry
the little balls until golden. Remove them from the
pan and place them on a kitchen paper to absorb
the extra olive oil. Alternatively, you can add some
grated cheese in the mixture.
Υλικά:
500 γρ. ώριμες τομάτες
2 ψιλοκομμένα κρεμμύδια
ψιλοκομμένος μαϊντανός
ψιλοκομμένος δυόσμος
ρίγανη
αλάτι
πιπέρι
αλεύρι
λάδι για τηγάνισμα
Οδηγίες:
Ξεφλουδίζετε και ψιλοκόβετε τις τομάτες
Τις βάζετε σε ένα μπολ μαζί με τα κρεμμύδια, το
δυόσμο, το μαϊντανό, το αλάτι και το πιπέρι και τα
ανακατεύετε καλά.
Προσθέτετε αλεύρι ώσπου να γίνει μαλακός
πολτός και πλάθετε το μείγμα σε κεφτεδάκια.
Ζεσταίνετε το λάδι σε ένα τηγάνι, το αφήνετε να
κάψει και ρίχνετε μέσα τα κεφτεδάκια.
Χαμηλώνετε λίγο τη φωτιά και τους αφήνετε να
ροδίσουν κι από τις δυο μεριές.
Σερβίρονται ζεστοί και μπορείτε εναλλακτικά να
προσθέσετε τυρί τριμμένο.
Recipes / Moussaka - Μουσακάς
Page 1/2
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
6th trip: GREECE
Ingredients:
3-4 eggplants
3-4 big courgettes
3-4 big potatoes
1 kilo minced beef or lamb meat
2 large onions(finely diced)
2 cloves of garlic(minced)
2 soupspoons of chopped parsley
½ cup red wine
¼ cup chopped fresh parsley
1 teaspoon ground cinnamon
1 cup tomato puree(or crushed tomatoes)
2 teaspoons tomato paste
1 teaspoon sugar
Salt and pepper to taste
2 cups plain breadcrubs
8 egg whites, lightly beaten (reserve yolks for
bechamel)
1 cup grated parmesan cheese
Béchamel Sauce
1 cup salted butter
1 cup flour
4 cups milk, warmed
8 egg yolks, lightly beaten
Pinch of ground nutmeg
Υλικά:
3-4 μελιτζάνες
3-4 κολοκύθια
3-4 πατάτες
1 κιλό μοσχαριίσιο ή αρνίσιο ή χοιρινό κυμα
2 μεγάλα κρεμμύδια κομμένα σε κυβάκια
2 σκελίδες σκόρδο ψιλοκομμένο
2 κουταλιές σούπας ψιλοκομμένο φρέσκο
μαϊντανό
½ φλυτζάνι κόκκινο κρασί
1 κουταλάκι του γλυκού κανέλλα σκόνη
1 φλυτζάνι συμπυκνωμένο χυμό ντομάτας ή
ψιλοκομμένη ντομάτα
2 κουταλάκια γλυκού πάστα ντομάτας
Αλάτι, πιπέρι
2 φλυτζάνια ψίχουλα ψωμιού
8 ασπράδια αυγού, ελαφρά κτυπημένα
1 φλυτζάνι τριμμένο τυρί, παρμαζάνα
Κρέμα Μπεσαμέλ
1 φλυτζάνι βούτυπο
1 φλυτζάνι αλεύρι
4 φλυτζάνια χλιαρό γάλα
8 ελαφρά χτυπημένους κρόκους αυγών
Λίγο μοσχοκάρυδο
Recipes / Moussaka - Μουσακάς
Page 2/2
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
6th trip: GREECE
Cooking Instructions:
1. Slice the eggplants, the courgettes and the potatoes into
½-1 inch slices
2. Fry the slices of the vegetables in olive oil or roast them
after you oil them in a greased pan
3. Put the vegetables between paper towels to dry from oil
Make the Meat filling
1. In a large sauté pan, brown the minced meat
2. Add onion and sauté for a couple of minutes.
Add garlic and continue stirring the mixture for one minute
3. Add the wine and allow it to simmer. Rreduce a bit before
adding cinnamon, parsley, tomato paste, crushed
tomatoes, sugar, salt and pepper
4. Add some water and cook it for about ½ an hour until the
meat is ready to eat
Make the béchamel sauce
1. Melt butter over low heat. Using a whisk, add flour to
melted butter whisking continuously to make smooth
paste. Allow the flour to cook for a minute but do not allow it
to brown
2. Add warmed milk to mixture in a steady stream whisking
continuously
3. Simmer over low heat until it thickens a bit but does not
boil
4. Remove from heat, and stir in beaten egg yolks and
pinch of nutmeg. 3. 5. 5. Return to heat and stir until sauce
thickens
Assemble the Moussaka:
1. Lightly grease a large deep baking pan. Sprinkle the
bottom of pan with breadcrumbs.
2. Place the vegetables in layers starting from the potatoes,
the courgettes and the eggplants.
3. Add the mixture of the cooked meat and sprinkle with the
grated cheese.
4. Top with another layer of eggplant slices and sprinkle
once again with grated cheese.
5. Pour the béchamel sauce over the eggplant and be sure
to allow sauce to fill the sides and corners of the pan.
Smooth the sauce and sprinkle with remaining grated
cheese. Bake in 180º C until the béchamel sauce is a nice
golden brown colour. Allow to cool for 15-20 minutes before
slicing and serving.
Οδηγίες:
1. Κόψτε τις μαλιτζάνες,κολοκυθάκια και πατάτες σε φέτες
πάχους ½-1εκατοστό
2. Τηγανίστε ή ψήστε τα λαχανικά σε λάδι ελιάς σε
λαδωμενο ταψί
Παρασκευή του κιμά
1. Σοτάρετε τον κιμά μέχρι να διαλυθεί και να αλλάξει
χρώματο σοτάρισμα. Προσθέστε το σκόρδο και συνεχίστε
να ανακατεύετε το μίγμα για 1 λεπτό
2. Προσθέστε το κρασί και αφήστε το μίγμα να πιεί τα υγρά
πριν προσθέσετε την κανέλλα, το μαϊντανό, την πάστα
ντομάτας, τη ζάχαρη ,αλάτι και πιπέρι
3. Προσθέστε νερό και αφήστε να βράσει ο κιμάς
Παρασκευή της μπεσαμέλ
1. Λιώστε το βούτυρο σε χαμηλή φωτιά.
2. Χτυπήστε το αλεύρι με το λιωμένο βούτυρο χωρίς
διακοπή μέχρι να γίνει ένα ομοιογενές μίγμα
3. Προσθέστε χλιαρό γάλα χτυπώντας ελαφρά χωρίς
διακοπή μέχρι η κρέμα να πήξει αλλά να μην κοχλάσει
4. Αποσύρετε από τη φωτιά και ανακατεύετε συνεχώς
προσθέτοντας τους χτυπημένους κρόκους και λίγο
μοσχοκάρυδο
5. Βάζετε πάλι στη φωτιά και ανακατεύετε μέχρι να πήξει
ΤΟΠΟΘΕΤΗΣΗ ΣΤΟ ΤΑΨΙ
1. Αλείψτε το ταψί με λίγο λάδι και απλώστε τα ψίχουλα
ψωμιού
2. Στρώνετε τα λαχανικά, πρώτα τις πατάτες, μετά τα
κολοκυθάκια και τέλος τις μελιτζάνες
3. Προσθέστε τον κιμά και ρίξτε λίγη παρμεζάνα
4. Τελειώστε με ένα ακόμη στρώμα από μελιτζάνες και λίγη
παρμεζάνα
5. Απλώστε καλά την κρέμα μπεσαμέλ σε όλη την
επιφάνεια του ταψιού και ρίξτε πάλι λίγη τριμμένη
παρμεζάνα
6. Ψήστε στους 180º C μέχρι να ροδίσει η κρέμα
7. Αφού ψηθεί αφήνετε να κρυώσει για 15-20 λεπτά πριν
σερβίρετε.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
GLOSSARY OF TYPICAL FOOD PRODUCTS & MEALS
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GLOSSARY OF TYPICAL FOOD PRODUCTS & MEALS
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GLOSSARY OF TYPICAL FOOD PRODUCTS & MEALS
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GLOSSARY OF TYPICAL FOOD PRODUCTS & MEALS
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NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Students‘
comments
Spain
CYPRUS: Gracias a esta experiencia hemos tenido oportunidad de practicar nuestro
inglés, estamos conociendo otras culturas y también a mucha gente. Acabamos
de visitar un país al que nunca habríamos imaginado que iríamos. Nos lo he
pasado muy bien y hemos disfrutado mucho.
( Laura Parralejo, Fernando García, Carlota y Noé García-Camino y Ricardo Bolaños).
LITHUANIA: El haber ido a Lituania no ha sido una experiencia única sólo por el hecho de haber ido a
otro país y practicar un idioma, sino por las personas que hemos conocido de distintas nacionalidades,
llevándonos todos genial. Aprendimos mucho con ellos y de ellos y ojalá nuestras relaciones no
acaben aquí y lo que empezó siendo una convivencia corta acabe siendo una larga amistad.
(Marga Barquilla, Paula Alonso., Paula Carrapiso., Eva Jiménez, Mercedes Cantero y Silvia Andrada.)
POLAND: El viaje a Polonia organizado por el Proyecto Comenius, en el que participé junto a cuatro
compañeras del IES Norba Caesarina fue, en mi opinión, una experiencia totalmente enriquecedora y
positiva.
En el intercambio tuvimos ocasión de relacionarnos con chicos y chicas de nuestra edad de diferentes
nacionalidades, visitar lugares espectaculares, como las ciudades de Cracovia y Varsovia, el campo de
concentración de Auschwitz-Birkenau y las minas de sal de Wieliczka, entre otros.
El intercambio no solo nos aproximó a la cultura y costumbres polacas, sino también a las del resto de
países que forman el proyecto, y tuvimos que utilizar todos nuestros conocimientos de inglés, ya que
era la lengua usada la mayoría del tiempo.
Quizás podría haber resumido todo en una frase: he disfrutado de una de las mejores semanas de mi
vida en este viaje a Polonia.
(Antonio Ballell. 4º A).
ITALY: El intercambio que hicimos con Latina (Italia) nos sirvió para conocer una cultura parecida a la
nuestra, para practicar mucho el inglés y relacionarnos con chicos y chicas de diferentes
nacionalidades (Lituania, Polonia, Grecia…). Además visitamos lugares emblemáticos, como el
Coliseo, el Panteón, el Vaticano, la Fontana de Trevi… En mi opinión, el resto de lugares más próximos
a Latina nos resultaban más familiares, menos chocantes para los españoles, ya que se trata de una
forma de vida similar a la nuestra.
(Juan Luis Palomino. 4º A).
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Students‘
comments
Cyprus
LOUKIA (Poland): I visited Kielce in Poland and I enjoyed autumn as it is very different from the one in Cyprus. It
was marvelous. Even though the environment was so cold, people were warm , friendly and hospitable.
I had the chance to visit beautiful and very interesting places such as Wieslicka , a salt mine and Auschwitz , the
famous concentration camp in the 2nd World War. I hosted Natalia from Poland who was a little bit reserved at the
beginning but after some time she was adapted to the way of life in Cyprus very much. She was impressed by
our houses which , according to her, were very big. We had a nice time together and we hope to continue our
relationship in the future. In general, I got fantastic experience from the programme by getting in touch with
various people from different cultures and civilization something which I will never forget.
SOTIA (Spain): A very well organized programme. We knew exactly what we were going to do everyday. We
visited many interesting places with guides who gave us much information about the places of interest. The
Spaniards are very hospitable and friendly. Even though Spain is a Mediterranean country their cuisine was very
different from ours. I had spent a very nice time there and I hope to have the chance to do it again.
MARIOS (Poland): Everything was perfect!!!!!!!!. I spent a fantastic time in Poland. I can’t find a negative point in
my visit. The sightseeings we visited were very interesting. The family I stayed with did their best to make me feel
at home. The only negative point to mention- if it is negative- is that they “forced’ me eat all the time!!!!. They
invited me to visit Poland whenever I want. I hosted Maciej from Poland who liked Cyprus very much and said that
he wants to visit Cyprus again in future. He even learnt some Greek words and phrases.
CHRISTIANA (Italy): The programme of the visit was very good. We visited many interesting places such as the
Vatican city, the Colosseum, the Piaza de Spagna. We even had a carnival party. The family they hosted me were
very hospitable and made me feel at home.
IRENE (Spain)
I had a very nice experience in Spain. We visited many places such as Caceres ,Merida and Truhillio. Every night
we met at a cafe in Caceres and we had a fantastic time. The family they hosted me were very nice and I had the
impression that I knew them for a long time. I hosted a girl from Spain who got used to our way of life very easily.
We had a wonderful time. I would like to have the same experience again.
SOFIA (Italy): The programme of the visit was very interesting and I was given the chance to meet new people
from different places. It was an experience for me to get adapted to a new way of life among people I met for the
first time. Living for one week in a different family from your own is good because you learn to get adapted to new
rules and way of living. I hosted a boy from Italy who was very friendly, cool and nice. In a very short time he
became a member of our company without any problem. He liked the excursion to Limassol very much.We are
still in regular contact.
CHRISTOFOROS (Lithuania): I liked the visit in Lithuania very much. A very strange country for us (very cold) but
very interesting. The people were very hospitable and they did their best to please us. They took care of me very
much and they wanted to make me feel at home. I hope to have such an experience in future.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Students‘
comments
Lithuania
Page 1/2
Brigita Abdurajimovaitė,14m
Lenkijoje man labai patiko. Pamačiau daugybę naujų dalykų: Veličkos druskų kasyklą, koncentracijos stovyklą
Aušvice( Osvencime).
Puikiai praleidau savaitę: susiradau naujų draugų, susipažinau su lenkų žmonėmis, jų papročiais, tradicijomis.
Labai įsiminė konferencijos diena. Buvo truputi nejauku pristatyti projektą angliškai prieš didžiulę auditoriją.
Ernestas Čepas ,14m
Išvyka į Lenkija man labai patiko. Įsiminė ekskursija po Veličkos druskos kasyklas, kai leidomės šimtus laiptelių
po žeme. Labai patiko Kielce, mokykla, kurioje lankiausi. Vietiniai žmonės buvo tikrai draugiški, tad, susiradau aug
draugų. Kas nepatiko? Nežinau, gal buvo labai nejauku ir baisu, kai vaikščiojome koncentracijos stovykloje.
Julius Embrasas, 14m
Italijoje labai patiko žmonių svetingumas. Gaila, kad mažai turėjome laisvalaikio. Vaizdai, kraštovaizdis buvo
nepaprasto grožio. Oras ir maistas – pasakiški. Norėčiau apsilankyti dar kartą.
Gabrielė Gumuliauskaitė,16 m
Kelionė į Kiprą man suteikė daug patirties ir įspūdžių. Turėjau progą pamatyti gražiausius Kipro miestus ir
mokyklos kasdienybę. Bet svarbiausia- susipažinau ir laiką leidau su nuostabiais žmonėmis iš įvairių Europos
šalių, su kuriais bendrauju iki šiol, o gyvenau nuostabioje Antrios ir Joannos šeimoje. Niekada neužmiršiu šios
kelionės.
Kamilė Kazakauskaitė, 13 m
Man labai patiko išvykos drauge su svečiais, o ypač į Nidą ir Šiaulius. Patiko tarpusavio bendravimas. Neturėjome
kada nuobodžiauti - viskas buvo labai gerai suplanuota. Aš pati važiuosiu į Graikiją ir labai laukiu šios kelionės.
Karolis Kemeklis, 15m
Noriu pasidalinti įspūdžiais iš Ispanijos. Labai džiaugiuosi, kad turėjau galimybę apsilankyti Kaserese-viename
didžiausių Ispanijos miestų, kuris pakerėjo mane savo išskirtiniais architektūriniais objektais, senamiesčio
siauromis gatvelėmis bei svetingais žmonėmis. Žinoma, neužmiršiu ir Meridos su antikiniais teatro pastatais,
šventyklomis bei stadionu, kuriame kovėsi gladiatoriai.
Savo namuose turėjau priimti svečią iš Lenkijos. Jaudinausi, kaip mum seksis bendrauti, ar rasime bendrą
kalbą... Projekte susiradau naujų draugų, laiką praleidau naudingai: daug sužinojau apie projekte dalyvavusias
šalis bei jų virtuvių ypatybes.
Žilvinas Liaugaudas ,15m
Ispanijoje man labiausiai patiko labai šiltas klimatas, draugiški ir linksmi žmonės bei labai skanus maistas.
Viltė Mažeikaitė,14 m
Mano namuose gyveno mergaitė iš Graikijos. Man labai pasisekė, nes daug sužinojome apie Graikijos kultūrą,
papročius. Aš pati keliausiu į Graikiją, todėl esu laiminga, kad dabar žinau apie šią šalį ne tik iš vadovėlių. Man
labai patiko, kad susipažinome su kitų šalių vaikais, ragavome įvairiausius nacionalinius patiekalus, žiūrėjome
pasirodymus, šokius, klausėmės dainų.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Students‘
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Lithuania
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Monika Nabažaitė, 15m
Kelione į Kiprą yra mano įsimintiniausia kelionė į užsienį. Per tą savaitę susipažinau su kitų šalių
kultūromis,tradicijomis. Galiu sakyti, kad Kipre gyvena mano antroji seima, nes žinau, kad aš ten esu visuomet
laukiama. Tai neįkainojami prisiminimai!
Milda Pakamanytė,13 m
Atvykus kitų tautybių mokiniams, buvo labai įdomu. Visi buvo draugiški linksmi. Neiškilo jokių sunkumų. Visi
buvome tarsi viena didelė šeima, nepaisant išvaizdos ar papročių skirtumų. Taip pat nebuvo bėdų dėl anglų
kalbos, nes kiekvienas kalbėjo taip, kaip moka, gelbėjo šypsena ir nuoširdumas.
Rugilė Raudytė,13m
Italijoje labiausiai patiko ...maistas: makaronai, spagečiai, lazanija, ravioliai ir daugybė kitų patiekalų.Skanu....
Ypač didelį įspūdį paliko Roma,visos ekskursijos ir, žinoma, Latina. Džiaugiuosi, kad dalyviai buvo bendraujantys,
kad pavyko susirasti daug draugų. Patiko gamta, oras ir mano naujoji šeima.
Goda Vasiliauskytė, 15m
Kelionė į Italiją buvo pirmoji mano gyvenime: be tėvų, į užsienį. Galiu pasidžiaugti, jog ten patyriau daug nuotykių,
susiradau daug nuostabių draugų, o svarbiausia, jog ten liko dalelė manęs...Labai patiko itališki patiekalai, oras,
žmonės ir apskritai visas šis projektas. Tikiuosi dar kada nors vėl aplankysiu Italiją ir savo draugę Lukreciją.
Gintare Veskaviciute,15m
Ispanijoje labiausiai įsiminė tai, jog be galo bijojau, o nuvažiavusi pajutau tik labai didelę šilumą iš visų projekte
dalyvavusių žmonių. Taip pat labai praplėčiau savo anglų kalbos žinias, susipažinau su labai įdomiais žmonėmis,
su kuriais iki šiol bendrauju.
Kai pasitikome svečius Lietuvoje, buvo labai įdomu sužinoti, ar jiems patinka mūsų šalis. Visi atvykę svečiai buvo
be galo draugiški, su visais susibendravome, rengėme šaunius pasibuvimus, stengėmės pripratinti prie lietuviško
maisto. Laiką praleidome nuostabiai, tikriausiai niekada to nepamiršiu.
Agnė Vitkauskaitė,14m
Kai pas mane gyveno mergaitė iš Ispanijos, buvo labai smagu. Man ypač patiko svečių bendravimas,
draugiškumas, nuoširdumas, linksmumas. Sužinojau kaip gaminti tradicinius ispanų patiekalus, paragavau tikros
paelijos. Sužinojau daug faktų iš istorijos, apie šalių papročius, tradicijas.
Monika Žilinskytė, 14m
Atvykus lenkų grupei į Lietuvą, pas mane apsigyveno mergaitė, vardu Dorota. Mes linksmai leidome laiką,
važiavome į įspūdingas vietas. Dorota man papasakojo apie savo šalį, o aš stengiausi kuo daugiau papasakoti
apie Lietuvą. Ilgai atsiminsiu šį projekto susitikimą ir linksmai praleistas dienas. Aš pati tikiuosi patirti daug
neišdildomų įspūdžių Graikijoje.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Students‘
comments
Poland
In English:
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Today we're asking about our Comenius program. We spent a lot of time together. We were in Spain, Italy,
Cyprus, Lithuania, Poland and now we are in Greece. We learnt about some traditions from other countries. We
saw many monuments, nature reserves, places of interest. Maybe we learnt some words in foreign languages. We
made friends or even we fell in love.
So we're asking: Do you like our Comenius program? Do you think that it was worth attending?
Would you like to have another occasion to meet with your friends from other countries?
We're saying: 3 times yes!!!
Polish girls say:
“I think that Comenius is perfect time to hang out with teenagers from my country and others. I made new friends
with people from different parts of Europe.”
- Karolina Stolarczyk
Comenius was perfect experience for me. I could check out my English language. I knew with some amazing
people. I will have contact with them of course. I enjoy that I could attend in this project. Now I know that I must
more study English. But I can make myself understood in English. One minus is fact that it finished too fast. I
would like to meet with these people once again.”
- Kamila Mularczyk
„ In Cyprus in February 2010 was really interesting. I saw some amazing places. I lived with Panayota and I got to
know traditions, which are in Cypriot houses. I went to school with her and I spent a lot of time with her. Generally
I am fascinated and I would like to see Cyprus once again.”
- Mariola Baran
In my opinion Comenius is a very good idea to make friends, know some traditions of different countries and see
many wonderful places. During the international exchanges we practise and improve English.
- Aleksandra Kucharska
“I really like Comenius. I was in Cyprus. I had a good contact with different participants. There were no problems”
- Natalia Osełka
“It was nice. Every day there we used to meet in the park, where we spoke English and laughed. We got to know
and liked each other quickly. Also the trips were cool.”
- Karolina Dobrowolska
It was nice. Meetings in the park were the best. We spoke, laughed and got to know better. 3-4 last days were the
best, because we all knew a lot about each other and we were not strangers any more.”
- Weronika Żądło
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Students‘
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Poland
In English
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“In Spain 2009 (October) it was so nice. I saw interesting monuments, got to know temperament and the
customs of that youth. I tasted many interesting dishes, which were not necessarily tasty but it was new
experience . Everything was organized very well.”
- Natalia Rzędowska
Boys say:
„I like Comenius Project, because I could meet new people, see other cultures, places and have new
experiences.”
- Michał Bijak
“I met really friendly people and found out that my English is OK.”
-Grzegorz Sidło
“Travelling on my own made me a different person, more open, more responsible”
-Leszek Pierzyński
“I met people like me who loved jokes, fun and music. I need to learn more English but I was communicative.”
-Jakub Khier
“I felt good in the company of other European teenagers. Young people can always find things to talk about. I also
needed to take care of myself which was new but useful”
Maciej Krawczyński
In Polish:
Dzisiaj pytamy się o wrażenia z współpracy międzynarodowej w ramach Comenius'a. Spędziliśmy dużo czasu
razem. Byliśmy w Hiszpanii, Włoszech, na Cyprze, Litwie, w Polsce i teraz jesteśmy w Grecji. Poznaliśmy tradycje
innych krajów. Widzieliśmy zabytki, rezerwaty przyrodnicze, miejsca będące atrakcjami turystycznymi.
Nauczyliśmy się paru słów w obcym języku. Zaprzyjaźniliśmy się lub nawet zakochaliśmy się.
Więc pytamy się:
Czy podoba ci się idea Comenius'a?
Czy uważasz, że projekt był wart zaangażowania się?
Czy chciałbyś mieć inną okazję, żeby spotkać się z Twoimi przyjaciółmi z innych krajów?
Mówimy: tak 3 razy!!!
„Na Cyprze w lutym 2010 było naprawdę ciekawie. Widziałam kilka niesamowitych miejsc. Mieszkałam z
Panayotą i zapoznałam się z tradycjami, które panują w cypryjskich domach. Chodziłam z nią do szkoły i
spędzałam z nią dużo czasu. Generalnie jestem zafascynowana i chciałabym zobaczyć Cypr jeszcze raz.”
- Mariola Baran
“Poznałem naprawdę fajnych ludzi i przekonałem się, że mój angielski jest w porządku.”
-Grzegorz Sidło
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Students‘
comments
Poland
In Polish:
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„Comenius był dla mnie wspaniałym doświadczeniem. Mogłam sprawdzić swój angielski. Zapoznałam się z
paroma niezwykłymi osobami. Oczywiście będę z nimi utrzymywać kontakt. Cieszę się, że mogłam się
zaangażować w ten projekt. Teraz wiem, że muszę się bardziej uczyć języka angielskiego. Ale potrafię się
dogadać po angielsku. Jednym minusem jest fakt, że skończyło się to za szybko. Chciałabym się spotkać z tymi
ludźmi jeszcze raz.”
- Kamila Mularczyk
„Moim zdaniem Comenius jest bardzo dobrym pomysłem, żeby zaprzyjaźnić się, poznać tradycje innych krajów i
zobaczyć wiele niezapomnianych miejsc. Podczas wymian zagranicznych ćwiczymy, doskonalimy i uczymy się
bardziej języka angielskiego.”
- Aleksandra Kucharska
„ Naprawdę lubię pracować przy realizacji Comenius’a. Byłam na Cyprze. Miałam dobry kontakt z innymi
uczestnikami. Nie było żadnych problemów.”
- Natalia Osełka
„Było fajnie. Każdego dnia były spotkania w parku, gdzie rozmawialiśmy po angielsku i śmialiśmy się.
Zapoznaliśmy się szybko. Także wycieczki były fajne.”
- Karolina Dobrowolska
„Było miło. Spotkania w parku były najlepsze. Rozmawialiśmy, śmialiśmy się i zapoznawaliśmy lepiej. 3-4 ostatnie
dni były najlepsze, ponieważ wszyscy się już znaliśmy i nie byliśmy dla siebie nieznajomymi.”
- Weronika Żądło
„W Hiszpanii 2009 było fajnie. Widziałam interesujące zabytki, poznałam temperament i zwyczaje młodzieży.
Próbowałam wielu ciekawych potraw, niekoniecznie smacznych ale było to nowe doświadczenie. Wszystko było
zorganizowane bardzo dobrze.”
- Natalia Rzędowska
Chłopcy mówią : „Lubię Comenius'a, ponieważ mogłem poznać nowych ludzi, zobaczyć inne kultury, miejsca i
doświadczyć czegoś nowego.”
- Michał Bijak
“Samodzielne podróżowanie bez rodziny sprawiło, że jestem innym człowiekiem, bardziej otwartym i bardziej
odpowiedzialnym”
-Leszek Pierzyński
“Spotkałem uczniów podobnych do mnie, którzy uwielbiali dobrą zabawę, kawały i muzykę. Okazuje się, że
muszę trochę podszkolić swoje umiejętności z angielskiego ale byłem zrozumiały”
-Jakub Khier
“Czułem się dobrze w towarzystwie innych nastolatków z Europy. Młodzi ludzie zawsze mogą znaleźć tematy do
rozmowy. Poza tym, musiałem sam o siebie zadbać co było i nowe dla mnie i pożyteczne.”
-Maciej Krawczyński
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Students‘
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Greece
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Βάλια Παναγιωταροπούλου (Valia Panagiotaropoulou) 15
Το πρόγραμμα COMENIUS ήταν υπέροχο. Μου λείπουν όλοι και θα ήθελα να τους ξαναδώ. Ήταν η πρώτη φορά
που ταξίδεψα χωρίς την οικογένειά μου, γεγονός που με βοήθησε να αναπτύξω πρωτοβουλία. Κατάλαβα ότι οι
ξένοι συμμαθητές μου έχουν τα ίδια όνειρα και ανησυχίες όπως και εγώ. Οι γνώσεις που απέκτησα με βοήθησαν
να συνειδητοποιήσω ότι είμαστε όλοι μέλη της Ευρωπαϊκής οικογένειας παρά τις πολιτιστικές μας διάφορες.
I loved COMENIUS Programme. I miss everybody. I wanna see them all again. It was the first time I had traveled
without my family, which helped me take initiative. I realized that my foreign peers have the same dreams and
concerns as me. The knowledge I got helped me realize we are all members of the same European family despite
our cultural diversity.
Χαρά Τροχάτου (Chara Trohatou) 15
Ήταν μια απίθανη εμπειρία που δεν θα ξεχάσω ποτέ.
Συνάντησα φιλικούς και σημαντικούς ανθρώπους από άλλες χώρες. Αναρωτιέμαι αν θα τους ξαναδώ ποτέ. Ποιος
ξέρει!! Η ζωή είναι γεμάτη από εκπλήξεις.
Ενθουσιάστηκα από την επίσκεψή μου σε μέρη σπάνιας φυσικής ομορφιάς και πολιτιστικού ενδιαφέροντος.
Νομίζω ότι όλοι οι μαθητές θα πρέπει να ζήσουν μια τέτοια εμπειρία.
It was a very nice experience I’ll never forget. I met a lot of friendly and interesting people from other countries. I’m
wondering if I ever meet them again. Who knows!! Life is full of surprises! I was thrilled to visit places of rare
natural beauty and cultural interest. I believe that all the students should live such an experience.
Παναγιώτης Μπακλέσης (Panagiotis Mpaklesis) 15
Πιστεύω ότι το Πρόγραμμα COMENIUS με άλλαξε πολύ σαν άνθρωπο. Έμαθα πολλά πράγματα που δεν ήξερα.
Έκανα φίλους για μια ζωή. Αν και το πρόγραμμα τελείωσε, ελπίζω ότι η φιλία μας θα συνεχιστεί. Έχω ήδη
προσκαλέσει την οικογένεια που με φιλοξένησε στην Ελλάδα. Τους είμαι ευγνώμων, διότι με έκαναν να αισθάνομαι
σαν το σπίτι μου κατά τη διάρκεια της παραμονής μου εκεί.
I believe that COMENIUS Programme totally changed me as a person. I learned a lot of things that I didn’t know. I
made friends of a lifetime.
Although the programme came to an end, I hope that our friendship will flourish. I have already invited the hosting
family to Greece. I feel grateful to them because they made me feel at ease during my stay.
Αγγελική Καπρούλια (Aggeliki Kaproulia) 15
Ήταν μια μοναδική εμπειρία. Γνώρισα πολλούς ανθρώπους που δεν θα ξεχάσω. Οι στιγμές που μοιράστηκα με
τους μαθητές από τις άλλες συμμετέχουσες χώρες θα μείνουν ανεξίτηλες. Εύχομαι να συνεργαστούμε πάλι σε
άλλο πρόγραμμα στο μέλλον. Αισθάνομαι αρκετά τυχερή που έζησα αυτή την εμπειρία.
It was a special experience. I met al lot of people that I’ll never forget. The moments I shared with the students
from the other participating countries will be unforgettable.
I hope we’ll cooperate again in a future programme. I feel lucky enough to have this experience.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Students‘
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Greece
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Παύλος Πέττας (Pavlos Pettas) 15
Περάσαμε θαυμάσια. Ελπίζω να ξαναδώ τα παιδιά, διότι διασκεδάσαμε πολύ. Επίσης, το πρόγραμμα μου έδωσε
την ευκαιρία να μιλήσω στα Αγγλικά.
We had a great time. I hope to see those kids again because we had fun. I’ll keep being in touch with the student
that hosted me. Besides, the programme gave me the opportunity to practise my English.
Αναμπέλλα Γαλλοπούλου (Anabella Gallopoulou) 14
Το Ευρωπαϊκό Πρόγραμμα COMENIUS ήταν μια υπέροχη αξέχαστη εμπειρία. Είχα την ευκαιρία να κάνω νέους
φίλους με τους οποίους συνεργάστηκα σε διάφορες δραστηριότητες. Ήρθα κοντά με το κορίτσι που με φιλοξένησε
και την οικογένειά της. Η εμπειρία αυτή με βοήθησε να καταλάβω ότι το φαγητό είναι ένα στοιχείο που ενώνει τους
λαούς και συντελεί στο ευ ζην.
COMENIUS European project was a magnificent memorable experience. I had the opportunity to make new
friends who I cooperated with in various activities. I came very close to the girl that hosted me and her family. This
experience helped me realize that cuisine is a factor that joins people and contributes to their welfare.
NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Students‘
comments
Italy
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NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS
Students‘
comments
Italy
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