Cook the Change

8/13/2019 Cook the Change

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C kthe change

BY:F

elicianoGuimares|

www.flickr.com/jsome1/3858656515


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Contents

Oven baked winter vegetablesBy Carl Schlyter, Sweden 4

Potato pancakeswith apple pure

By Rebecca Harms, Germany 6

Involtini with aubergines,tomatoes and cheeseBy Bart Staes, Belgium 8

Oven baked chickpeas fromthe Greek island of SifnosBy Nikos Chrysogelos, Greece 10

Traditional buckwheat pancakeYves Cochet, France 12

Frankfurter Grne SoeBy Martin Husling, Germany 14

Roquefort soufBy Jos Bov, France 16

Aubergine SurpriseBy Keith Taylor, United Kingdom 18

Quiche mit grnem SpargelBy Jan Philipp Albrecht, Germany 20

Tarte Flambewith Tomme Prs du Ried cheeseBy Sandrine Blier, France 22

Smoked mackerel

with steamed eggsBy Margrete Auken, Denmark 24

Isabellas saithe soupBy Isabella Lvin, Sweden 26

Nettle-potato-curry soupand Red pikeBy Satu Hassi, Finland 28

Pasteet (Pt)By Indrek Tarand, Estonia 30

Bio-SchinkeneckerlBy Ulrike Lunacek 32

ColomboBy Jean-Jacob Bicep, France/Guadeloupe 34

Dumplings with baconand apple sauceBy Claude Turmes, Luxembourg 36

How to join the Food Revolution 38

= TIME

= DIFFICULTY

= COST

= EXTRA INFO

Following images are licensed under a Creative Commons License (creativecommons.org):p4- BYSANC: Paul Goyette | www.flickr.com/pgoyette/633339806, p6- BYSA: Focx Photography | www.flickr.com/focx/4215093413,p8- BY: GanMed64 | www.flickr.com/ganmed64/6144926622, p10- BY: Maggie Hoffman | www.flickr.com/maggiejane/3855897880, p12- BY: Tristan Ferne | www.flickr.com/tristanf/179708779,p14- BY: Mom the Barbarian | www.flickr.com/momthebarbarian/2441500,p6- BYSA: Sarah&Boston | www.flickr.com/pocheco/6873161125, p18- BYNC: ChiotpRun | www.flickr.com/chiotsrun/4042687591,p20- BYSA: kochtrotz | www.flickr.com/kochtrotz/5766982835, p22- BYSANC: VancityAllie | www.flickr.com/30691679@N07/4195235195, p24- BYNC: monsieur paradip| www.flickr.com/zacharyparadis/6395325017,p26- BYSA: Effervescing Elephant | www.flickr.com/cr01/6681095695, p28- BYSA: Tom Mooring | www.flickr.com/the_tangible_t/8694384686,p28- BYNCSA: Fitz Carraldo | www.flickr.com/fitz_carraldo/10244709985,p32- BY: Derrick Coetzee | www.flickr.com/dcoetzee/8538378880, p34- BYNC: kattebelletje | www.flickr.com/kattebelletje/5348238471, p36: - BYNCSA: Eva the Weaver | www.flickr.com/evaekeblad/2378102948

Portrait images on persons all European Union 2013 EP, free distribution


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Cook the change

Translating food industry into Swedish

would give means of life industry.Unfortunately, that is not the reality today.

Buying a TV-dinner for our kids is just as good a

chemical experiment as buying a chemistry set.

We need to return food to the place it used to

occupy in our lives.

The last few decades have seen too much lowquality-food produced. This has come at a

huge cost: unhealthy processed food, animal

cruelty, massive use of pesticides and fossil

fuels, and overall devastating social, health and

environmental impacts.

But food is not just about calorie intake; it has

a place in our social lives and our culture andis crucial for our well-being. Making, cooking

and eating food together and finally, hopefully

doing the dishes together (yes that is right, equal

opportunities all the way) is good for us.

The current economic system pressurises us all

to work more, pay more and take on more both

private and public debt in an endless pursuit of

income and profit. Increasingly, the planet and

people need an alternative future, in which the

non-monetary parts of life are valued and given

time and space to expand.

In this cook book members from the Greens/

EFA group in the European Parliament are givinglocal/personal recipes ranging from the south to

north and east to west.

Theres something for everyone, whether you

are vegan or not, allergic or not and whetheryou have trouble making ends meet at the

end of the month. Europes future must be

biodiverse, sustainable, GMO-free and treat

animals humanely. For this to happen, Europes

farmers and citizens must reconnect and deal

with each other directly. This alliance has in the

past overcome dictators, feudal lords and otheroppressors; it should be enough to take back the

power from the food industry too.

Eating local, even home-grown and organic food

that you cook yourself is safer and feels good.

Since many recipes use local ingredients you

might not always find everything, so improvise!

There are many European greens and European

citizens getting involved in the Food Revolution,

you are welcome to join us! How? Just try the

recipes suggested here or any other which has

good-quality, tasty, locally-grown and organic

ingredients and share it around a nice dinner with

some friends.

Be the change you want to see on your plate.

Carl Schlyter,and a big thanks to all

who contributed to this book:

Margrete Auken, Jan Philipp Albrecht, Sandrine Blier,

Jean-Jacob Bicep, Jos Bov, Nikos Chrysogelos, Yves Cochet,Rebecca Harms, Satu Hassi, Martin Husling, Isabella Lvin,

Ulrike Lunacek, Bart Staes, Indrek Tarand, Keith Taylor and

Claude Turmes.


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Oven bakedwinter vegetables

By Carl Schlyter, Sweden

IN GR E DIE N TS (S E R V E S 4 AS S IDE DIS H)

Vegetablespotatoes

yellow beet

parsnip

celeriac (not celery! watch out for entangled dirt)

carrots

optional: broccoli, red beetssalt, pepper

3-4 tablespoons cold pressed canola (rapeseed) oil

2-3 tablespoons virgin olive oil

Garlic butter75g butter3-4 cloves of pressed garlic

a pinch of salt and pepper

2 pinches of tarragon

>Preheat oven to 225C. Cut all ingredients in

slices/rectangles about 4-5 mm thick and

2-5 cm wide, about 200-250 g of each. If you

cannot find one of the vegetables it does not

matter, but parsnip is a must. If you use red

beets, make sure to put them in a corner as they

colour everything, and slice them a bit thinner.

Put the canola oil in a roasting pan, spread the

vegetables and season with salt and pepper.

Add 2-3 tablespoons of olive oil. Roast the veg-

etables in the oven for about 30-35 minutes,

turn them over once. You know they are ready

when they are a bit brown around the edges

and slightly crunchy.

Serve with garlic butter or chanterelle toasts.

If you are not a vegetarian, it is nice with apiece of meat too.

50MIN

EASY

LOW

VEGAN / VEGETARIAN


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On a cold winter day without enough potatoes we invented this favorite

side dish/meal. This is a very tasty, climate friendly dish that is great

value for money and it should be easy to nd organic and locally

produced vegetables. Root vegetables used to be poor mans food but today

it is food for a rich life. Oven baked food is underestimated, many things

you fry in a pan are tastier and healthier if they

are cooked in the oven instead. Yes it takes time,

but cooking dinner together is a wonderful way

to spend your time. Root vegetables generally

have lower pesticide residues than fruits and for

organic vegetables it is very rare to nd any

residues at all (contamination). Food must

be a source of pleasure and culture, not

of worries and monoculture. That is

why it is important to ban endocrine

disrupting pesticides and ght for

freedom and diversity of seeds.


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Potato pancakeswith apple pure

By Rebecca Harms, Germany

Potato pancakesIN GR E DIE N TS

1kg potatoes

1 large onion

2 eggs

teaspoon of salt

oil for frying

>Peel the potatoes and the onions and

grate using a large grater. Mix the

eggs and salt into the dough. Heat two

tablespoons of oil in a large pan. When

the fat is hot enough, add a heaped

tablespoon of dough per pancake to

the pan and flatten. Fry each side for

around three minutes. The pancakes

should be crispy and golden brown.

Apple pure

IN GR E DIE N TS

2kg apples

2 tablespoons of sugar

litre of apple juice

some lemon juice and cinnamon

>Peel the apples, divide each of them into

eight pieces and remove the cores. Melt the

sugar in the pot until it is caramelised. Then

add the pieces of apple and stir vigorously for

around one to two minutes on a low heat. Then

pour in the apple juice, put the lid on the pot and

cook until the apples are soft. Then crush with

a potato masher to form a pure. Pour in some

more apple juice if necessary. Finally, taste with

sugar, lemon juice and this is an essentialtouch some cinnamon.

1H30MIN

EASY

LOW

VEGETARIAN


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I come from the Wendland in the north of Germany.

It is a rural area and the cuisine reects this. In

the autumn when the days get shorter and colder

and I come home from the big wide world outside,almost nothing can beat immediately having some

hot potato pancakes straight out of the pan. The

potatoes come from my vegetable garden behind

the house, and the eggs from the chirpy hens of

a neighbouring farmer. The best thing to go with

it is fresh apple pure made with apples from my

neighbours traditional orchard.Absolutely delicious!


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Involtini

with aubergines,tomatoes and cheeseBy Bart Staes, Belgium

IN GR E DIE N TS

2-3 large aubergines cut lengthwise in thin slices1500g of tomato passata

200g mozzarella

FIL L IN G:

100g crumbled feta cheese

100g mozzarella

25g grated Parmesan

75g pine nuts50g raisins, soaked in hot water

4 tablespoons olive oil

2 tablespoons breadcrumbs

1 crushed garlic clove

zest from 1 lemon

a good pinch of dried mint

2 tablespoons parsley

1 egg

>Heat oven to 190C. Brush the aubergineslices on both sides with olive oil and grillthem until soft and nicely patterned. Mixeverything for the filling in a bowl. Then start

making the involtini. Put about a tablespoon

of filling on each aubergine slice and roll itup firmly. Put in an ovenproof dish. Pour the

tomato sauce over the involtini, add some

remaining cheese (Parmesan and Mozzarella)

and put the dish in the oven for 25-30 minutes.

The involtini are to be served very warm. Enjoy

the mix of rich tastes in these marvellous littlerolls.

50 MIN

EASY

AVERAGE

VEGETARIAN

MEDITERRANEAN


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30 MIN / COOKED


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Oven baked chickpeasfrom the Greek island

of Sifnos (Cyclades)By Nikos Chrysogelos, GreeceIN GR E DIE N TS

500g chickpeas

1 teaspoon sodium carbonate1 teaspoon salt

1500ml water

2 big dry onions

1 cup of oil

3 bay leaves

>Leave the chickpeas to soak overnight in the

water with sodium carbonate and salt. The

day after, preheat the oven to 180C. Wash the

chickpeas thoroughly. Then place them in a clay

cooking pot or in a heat proof casserole dish.

Cut the onions in thick slices and add to the pot

with the oil and three bay leaves. Add enough

salt and water for the mixture to come to

around four fingers below the neck of the clay

pot. Cover the pot firmly and cook it in the oven

for 3 to 5 hours.

This was traditionally a Sunday dish, in order

for the housewife to be free to go to church -

upon returning the dish was ready to be served.

It is served in a big platter for the whole family.

30 MIN / COOKED

OVER NIGHT 3 TO 5H

EASY

LOW

VEGETARIAN

REGIONAL


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The Aegean region is well known for its rich diet, ecosystems and cultures;

there was always a great diversity in local cuisine based on local ingredients

and local production. The recipe comes from the book Delicacies from Sifnos,

by Eleni Troullou. It is connected with my summer holiday memories on my

home island, Sifnos. It is an island famous for its cuisine, as well as for the

famous chef Nikolaos Tselementes. Cooking was

traditionally dependent on local products, like

the chickpeas that were cultivated on terraces

as well as the traditional clay cooking pot

produced mainly on Sifnos. Chickpeas

were usually cooked in traditional

stone ovens, over a few hours (slow food)

during the night. The taste of this food

is deeply evocative of the local textures

and elements such as stone and wood. It

is also an expression of a strong cultural

identity.

20 MIN


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Traditionalbuckwheat pancake

By Yves Cochet, France

IN GR E DIE N TS (FOR 10 PAN CAKE S )

330g buckwheat flour

10g coarse salt

750ml cold water

1 egg

hamgrated emmental cheese

>Mix the buckwheat flour and salt in a bowl.

Add the water to the mixture in two or three

goes while whisking. The batter should be thick

and smooth. Add an egg to give the pancakesa nice colour while they cook. Cover the bowl

and leave for 1 or 2 hours in the refrigerator.

Brush your pancake pan with a thin coating of

oil. Pour one ladle of batter into the pan, wait for

the pancake to colour and then lift it and turn it

over using a spatula. Let the pancake cook for

another minute or so.

To finish the pancake, butter it generously on

both sides. Sprinkle ham and grated Emmen-

tal cheese on one side. Break an egg into the

centre of the pancake. Once the egg begins tocook, add salt and pepper and then fold over the

edges of the pancake so you can only see the

egg yolk. Its ready once the egg is adequately

cooked. You can fill the pancake with cheese, ham

or, if you really want to be authentic, andouille de

Gumn (a local pork chitterling sausage). It is

traditionally served with cider.

20 MIN

EASY

LOW

TRADITIONAL


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I come from Brittany and buckwheat

pancakes (we call them galettes) are the

simplest, most traditional dish from that

region of France. Brittanys wet and mild

climate, combined with its acidic

soil, make it a great place to grow

buckwheat. Did you know thatpancakes are originally a primitive

form of bread?

10 MIN


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Frankfurter Grne SoeBy Martin Husling, Germany

IN GR E DIE N TS (S E R V E S 6)

500g heavy sour cream (Schmand, 20-24% fat)

400g sour cream (saure Sahne, 10% fat)

200g yoghurt (3,5% fat)

2 bunches of fresh herbs (borage, chervil, cress, parsley, pimpinella, sorrel, chives)

8 hard-boiled eggs

4 tablespoons of vinegar

salt

>Preparation is very quick and easy. Chop thefresh herbs as finely as possible and mix

them with yoghurt, vinegar, heavy sour cream,

sour cream and salt. Then cut up the hard-boiled eggs. The sauce is served with boiled

potatoes, asparagus, cold beef or fish.

10 MIN

EASY

LOW

VEGETARIAN

REGIONAL


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The Frankfurter Grne Soe is qualied for a protected geographical indication

(PGI). It was Goethes favourite dish. The sauceis a speciality of Hesse, my home region,

and is not very common in other parts

of Germany. The sauce is a true culinary

delight, especially when it is prepared

with home-grown herbs. It is a

wonderful dish that is simple,

vegetarian and easily puttogether. Hessians are

very proud of it - indeed

so much so that every

spring they even organise

a green sauce festival in

Frankfurt, where a prize is

awarded to the region withthe best sauce.

1H


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Roquefort soufBy Jos Bov, France


150g Roquefort cheese

6 eggs

45g butter

90g flour750ml milk

salt, pepper, nutmeg

>Preheat oven to 200C. Melt the butter in a

saucepan and add the flour. Stir for 1 minutethen, while stirring continuously, add the milk

slowly and the mixture will start to thicken.

Season with salt, pepper and a pinch of nutmeg.

Remove from the heat and let cool a bit.

Separate all of the eggs. Beat the yolks and

then add them to the milk and flour mixture.

Crush the Roquefort cheese with a fork and add

it to the mixture. In a bowl, whip the whites witha pinch of salt until they form stiff peaks. Gently

fold them into the mixture with a spatula.

Butter an ovenproof dish and pour in

the mixture. Cook in the oven for 40

minutes. Remove from the oven and serve

immediately!

AVERAGE

LOW

VEGETARIAN


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This Roquefort souf has always been a huge hit with guests at the farmhouse

B&B run by my neighbours in the Larzac region and a major reason for

the ne reputation they enjoy! Roquefort is a sheep milk blue cheese with atangy avour, and a well-known symbol of the Sud-Aveyron region. In fact,

the production process was awarded the rst appellation

dorigine in France back in 1925. More recently,

Roquefort was the focal point of a major food war

when the United States slapped a tariff surcharge

on it after the EU refused to import beef

containing hormones. In protest againstthat retaliatory tariff, we joined forces

in 1999 with other sheep milk producers

and the Confdration Paysanne (a

French trade union) to organise the

dismantling of a construction site for

a new McDonalds restaurant. A stunt that

cost me a few months in jail!

1H15MIN (PLUS OVERNIGHT

RESTING IF POSSIBLE)


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Aubergine SurpriseBy Keith Taylor, United Kingdom

IN GR E DIE N TS (S E R V E S 4 AS S IDE DIS H)

3 or 4 medium aubergines, sliced crossways, 0.5cm wide and sprinkled with salt, leave for 30 minutes

1.5kg ripe tomatoes, preferably plum, washed and liquidized whole

2 medium sized spanish onions chopped finely

1.5 heads of garlic

125ml red wine

half bunch of fresh parsley, washed, dried and chopped

bunch of fresh basil, washed and torn

500ml extra virgin olive oil

teaspoon sugar

red wine vinegar

>Take the aubergine slices that have beensprinkled with salt, pat them dry and fry ina wok or similar in batches using some of theolive oil (not too much), until they are beginning

to colour. Reserve on a plate covered with

kitchen paper. Repeat until all the slices have

been fried.

Meanwhile heat half the remaining olive and fry

the onions and three-quarters of the minced

garlic on low heat for 10 minutes until soft but

not brown. Increase the heat and add the red

wine and tomatoes. After boiling reduce heat to

low simmer and add the basil, red wine vinegar

and sugar. Add generously freshly ground black

pepper and a pinch of salt.

Simmer gently until the tomato sauce is thick,

then add some olive oil and the remaining

garlic. Stir gently.

In a serving dish arrange the cooked aubergine

slices then cover with the tomato sauce,

finishing off with the chopped parsley. Its ready

to eat, but the flavours will mingle and improve

if left overnight. Serve at room temperature, on

its own with a green salad, or with goat cheese

and/or anchovies as a bruschetta.

RESTING IF POSSIBLE)

EASY

AVERAGE

VEGETARIAN


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This recipe evolved over many years of picnics, barbecues and parties.

I suppose it is inuenced by Provencal cooking. I wanted the people

that ate it to fall in love with it at the rst bite,

thats why its rich and intense I love the

effect of putting in the extra garlic at

the end.

1H15MIN


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Quiche with

green asparagusBy Jan Philipp Albrecht, GermanyIN GR E DIE N TS (FOR 8 PIE CE S )

150g flour

100g wholemeal wheat flour

125g cooled butter

salt

500g green asparagus

1 teaspoon of sugar

50g aged gouda cheese

3 eggs

100ml cream

100g herbal crme frache

cayenne pepper

sprig of dill

1 sprig of parsley

1 tablespoon of freshly squeezed lemon juice

>Knead the two types of flour with butter, half

a teaspoon of salt and five or six tablespoonsof ice-cold water. Roll out the short pastry and

place it in a springform pan (28 cm in diameter),

forming an edge that is 3 cm-high. Leave to cool.

Wash and clean the asparagus, peel the bot-

tom third and cut into pieces 5 cm in length.

Blanch in boiling water with a pinch of salt

and a pinch of sugar for two minutes and then

leave to dry off. Grate the cheese, stir up with

the eggs, cream and crme frache, season

with salt and cayenne pepper, wash and dry

the herbs, and remove the heads of the dill andcut into small pieces with the parsley. Stir the

herbs into the cream.

Pre-heat the oven at 200C (or 180C in the

case of a convection oven). Spread the as-

paragus out on the pastry and sprinkle with

lemon juice. Pour the herbal crme frache

over it. Cook the quiche in the bottom of the

oven for 45 minutes until it is golden brown.

AVERAGE

LOW

VEGETARIAN


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45 MIN


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Tarte Flambewith Tomme Prsdu Ried cheese

By Sandrine Blier, France

IN GR E DIE N TS

250g flour

rapeseed oil (also called canola oil)

250g Tomme Prs du Ried cheese

200ml crme frache

100g fromage blanc

3 onions

grated nutmeg

finely chopped bacon (optional)

>To prepare the base, mix the flour with a

pinch of salt, 50 ml of oil and a glass of

lukewarm water. Knead the dough well, then

roll it out into a rectangular shape.

Prepare the topping by mixing the crme

frache and fromage blanc. Add a spoonful of

oil, the grated nutmeg and pepper. Finely chop

the onions.

Preheat the oven to its highest temperature (the

heat should come from the bottom). Spread the

topping on the base, leaving a 1cm wide edge on

all four sides. Cut the Tomme Prs du Ried into

thin slices and distribute them evenly across the

surface. Top with the bacon and onion. Cook on

a non-stick sheet in the oven for 8 to 10 minutes

until the edges start to brown. Serve hot with a

beer or a glass of Sylvaner wine.

AVERAGE

AVERAGE

TRADITIONAL

REGIONAL

VEGETARIAN


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A fun, simple dish, the tarte ambe (or ammekueche in Alsatian dialect)

is an institution in Alsace. My favourite version

features Tomme Prs du Ried cheese, combining a

gourmet touch with the special pleasure of knowing

that the products used are born of a relationship with

the earth that preserves the wellbeing of animals,

the environment and our health. This cheese

is a powerful symbol of how to reconcile

agriculture with biodiversity. It is

made by Anne-Marie and Raymond

Durr, well known farmers in

Alsace and pioneers in a type of

organic agriculture that is in harmony

with the wetlands typical of the Ried

region. Those same wetlands are home to

many butteries as well as to the curlew, a

protected species of bird.

50 MIN


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Smoked mackerelwith steamed eggs

By Margrete Auken, Denmark

IN GR E DIE N TS (S E R V E S 2- 3)

2 smoked mackerels

10 boiled potatoes

a bunch of radishes

4-5 eggs

10 tablespoons milkfresh dill (as much as you like)

fresh chives (as much as you like)

salt and black pepper

butter

>Preheat the oven to 180C. Cook the potatoesfor about 15 minutes (depending on size) in

salted water. If it is new potatoes you can leave

the skin on if not you are better off peeling

them. Butter up an ovenproof baking pan and

place the cleaned mackerels in it. Cut the

cooked potatoes into slices and sprinkle them

over the fish. Do the same with the radishes.

Cut up the dill and chives and sprinkle on topof the fish and vegetable together with salt and

pepper. Whip up the eggs and milk and pour it

over the ingredients so that they are covered.

Put it in the oven until the eggs are set.

Serve it with good dark rye bread, a nice green

salad and dark beer (a porter will do the trick).

EASY

AVERAGE

TRADITIONAL


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This is a very delicious meal that I would cook when having friends over for dinner.The great thing is that it can be prepared before the guests arrive which

means less stress in the kitchen and more time with good friends.

It is a very typical dish for Denmark. Fish has always been a part of Danish

mealtimes and shing has been of great importance to the development of many

cities. The coastline is actually more than 7000 km long

and almost no matter where you go in Denmark you

are near the ocean. Also, rye bread is very Danish. Itis less sweet and darker than the rye bread one might

know from other Scandinavian countries and Germany

and requires quite a bit of time to prepare if you want

to bake it yourself. This is because it is baked

using sourdough and will

need to sit for around 24

hours before being baked.

AVERAGE

30 MIN


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Isabellas

saithe soupBy Isabella Lvin, SwedenIN GR E DIE N TS (S E R V E S 4- 5)

500-600g saithe fillets

250g peeled prawns (from the north sea, no asian giant tiger prawns!)250g boiled mussels

300ml water

2 yellow onions

1 red bell pepper

1 yellow bell pepper

2 tablespoons olive oil

300ml crme frache

200ml dry white wine1 tablespoons fish stock (or 1 fish stock cube)

1 teaspoons salt

pinch of freshly ground black pepper

50ml dill, chopped

>Peel and chop the onion. Core, seed andchop the bell peppers. Heat the oil in a largepan. Fry the vegetables for about 2 minutes.Add the crme frache and wine. Pour in the

water and fish stock, add salt and pepper and

simmer for about 3 minutes.

Cut the fish into 2-cm wide strips, let them

simmer with the mussels in the stock for about 3

minutes. Take the pan off the burner and add the

dill and the prawns.

Serve with white sourdough bread and a dollop

of garlic aioli.

AVERAGE

EXPENSIVE

ONLY USES FISH

AND SHELLFISH FROM

SUSTAINABLE STOCKS


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My favourite sh soup is creamy and rich and gets even better when you addgarlic aioli. But the best thing about it is that the main ingredient,

saithe, is one of the few sh stocks in Europe which has

actually never been overshed!

My concern for the seas began at the dinner table.

Why were all the sh I liked at risk of extinction? Now,

nally, all overshing and sh dumping is supposed

to be phased out in Europe by 2015. This is one ofthe European Greens big successes in the

European Parliament, and for me personally, it

is a dream come true!

The world can be changed for the better

through political action. And now I am even

more determined to ght to save our

seas and our environment.

EASY

35 MIN


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Nettle-potato-currysoup and Red pike

By Satu Hassi, Finland

Nettle-potato-curry soup

IN GR E DIE N TS

500g potatoes

50-100g nettles1-2 cloves of garlic

(herbal) salt

1-3 teaspoons curry powder

water

(sour cream)

>Place the nettles for 30-60 seconds inboiling water (to reduce nitrogen), and then

pour the water away. Peel the potatoes, and

slice them. Add water so that the potatoes are

just covered. Boil until the potatoes are soft.

Add crushed garlic, (herbal) salt and curry

powder according to your taste. Mash the soup

to a smooth cream with a blender. The resultis a yellowish-green tasty soup. A teaspoon of

sour cream can be added to each plate.

Red pike

IN GR E DIE N TS

fillets of pike, 1/2 - 1kg, in beef size pieces

1 onion

1-2 tablespoons jeera (cumin)

1-2 tablespoons ground coriander

salt

red wine

olive oil/butter

>If you wish, take the y-bones out of thepike fillets. Mince the onion. Warm the

jeera and ground coriander with the olive

oil/oil and butter mix in a frying pan for a

moment. Add the onion. After approximately

1 minute add the pieces of pike fillet. Fry 1-2

minutes. Then add salt and red wine. Cook

for 2-3 minutes more to ensure the fish isproperly cooked.

EASY

AVERAGE

TRADITIONAL,

GLUTEN FREE,

THE RED PIKE

DISH IS ALSO

LACTOSE FREE.


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The nettle-potato-curry soup was

developed by me and my brothertogether. During my freelance writer

years when I invited friends for a

dinner - often 10-30 friends - I cooked

this soup almost every time because it

is tasty and costs almost nothing. The

nettles I always picked myself in early

summer and then dried for winter.I developed the red pike dish

at our summer cottage where pike

is a very common catch. Pike is

not appreciated in Finland although

its abundant in many lakes. But when

spiced properly, you can get quite

tasty food. I like to spice pikes in anot-so-traditional-Finnish way.

AVERAGE

1H30MIN


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30

Pasteet (Pt)By Indrek Tarand, Estonia

IN GR E DIE N TS

300g of calf/sheep liver

1 carrot

1 onion

a bit of garlic

100g of soft butter (NB! dont hold back with that- the more the better!)

cognac (measured by eye)

>Wash liver with cold water and cut out all

blood vessels. Cut the liver into small strips

and fry slightly in butter. Cut onions and carrots

into small pieces, and cook with liver until they

are nicely golden. Now, add a bit of water (so it

almost covers it all) and stew in medium heat

for an hour or so, half way through season with

salt and pepper. Now, be careful not to cook the

liver too long, otherwise it will get a tad stiff.

Grind everything through a mincer. Add butter

and cognac. Grind the whole lot through once

more, and finally beat with a large spoon into a

smooth spread. Serve with freshly baked dark

bread.

LOW

TRADITIONAL


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During the last quarter of the XIX century my great-grandmother

(Reet Laarman) worked in Vastse Prangli manor for Baron von Oettingen.Mrs. Oettingen taught the peasant women how to prepare some of the nest

dishes of that time - pt. This recipe has been

handed down through generations despite

the First and Second World Wars, and been

passed on to me and my brother by our

grandma (Linda Viiding) and mum through

hands-on practical training. Our taskwas to crank the meat grinder, and later

beat the whole pot full of pat with a

large wooden spoon into a nice creamy

spread. During the Soviet Union Brezhnev

era you could not simply buy liver every

day, and so we perceived this simple dish as

a real treat and delicacy. We still do!

EASY

20 OR 60 MIN


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Bio-SchinkenfleckerlBy Ulrike Lunacek


300g small square organic spelt noodles (Fleckerl)

(or any other similar pasta - in Italian quadrucci,

or use Farfalle; in Bohemian kitchen fleky;

or you break Tagliatelle into small parts of 1x1cm, approximately)

30g organic butter

250g organic dry cured ham, bacon or smoked meat

125g organic sour cream or creme fraiche1 free-range, organic egg

salt, pepper, a pinch of nutmeg

breadcrumbs

>Boil the pasta al dente. Cut the ham intosmall cubes and fry it in the butter. Mix the

cream with the beaten egg, add salt, pepper,

nutmeg.

If you do not have time: mix the pasta and the

cream-mix into the pan with the ham - and

serve it with a large bowl of lettuce.

If you do have time do the following: Coat theinside of the casserole dish with butter and

breadcrumbs, mix pasta, ham and cream-mix

and put it into the casserole. Fry it for about 40

minutes at around 175C - until crunchy brown

on top. Serve with a large bowl of lettuce.

Enjoy!

AVERAGE

REGIONAL

TRADITIONAL


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Schinkeneckerl were a regular culinary feature of my childhood, my

mother prepared them very often, especially when she had to prepare a

quick meal. They are still very popular nowadays. Maybe because of the

old song by Viennese chanteur Hermann Leopoldi from

the 1930s that is still remembered by people now.

When I cook this recipe I buy organic and

locally produced ham as it tastes better and is

more sustainable.

AVERAGE

2 HOURS


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ColomboBy Jean-Jacob Bicep, France/Guadeloupe


1 large organic chicken

1 aubergine

1 courgette3 medium potatoes

5 or 6 cloves of garlic

parsley

2 spring onions (you can replace them with shallots, if necessary)

2 tablespoons colombo paste

1 pinch of coriander

1 sprig of thyme

1 large onion2 cloves

2 lemons

1 chili

vinegar

oil

salt and pepper

>Cut the chicken in 8 pieces and marinatethe pieces for 45 minutes in oil, salt, pepper,crushed garlic (3 cloves), chopped chili, cloves,lemon juice and vinegar. Finely chop the

spring onions, onion, parsley and garlic, and

sweat gently in a pot with a bit of oil. Add the

coriander and thyme. Add the chicken pieces

and seal them, stirring from time to time. Chop

up the vegetables and add them to the meat.

Add the colombo paste. Stir well. Cover with

water, place the cover on the pan and simmer

over a medium fire for around 40 minutes.

When it has finished cooking, check and adjust

the seasoning if necessary. Add a dash of lemon

juice.

AVERAGE

GLUTEN AND

LACTOSE FREE


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Colombo is a traditional curry dish from the Antilles. While it is easy to make,

you still have to make sure to make the marinade correctly, add the chili and

choose the right spices! The colombo base is a blend of spices (coriander,

turmeric, cumin, mustard, clove, fenugreek and pepper), available in a powder

or paste, which you add to the meat and vegetables

and then cook together.

Chicken colombo is my favourite, but it can

also be made with lamb, goat or pork.

The name of the dish comes from

the city of Colombo, the economic

capital of Sri Lanka and that

countrys most populous city.Similar curries include massal

from Runion island and massala

from Mauritius.

40 MIN

EASY


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Dumplings with baconand apple sauceBy Claude Turmes, Luxembourg

Dumpling

IN GR E DIE N TS

400g wheat flour (type 550)

1 tablespoon sea salt

3 medium sized eggs

approx. 240ml milk

4 thick slices of streaky bacon (2-3mm) (for version with

meat)

1 tablespoon clarified butter

Apple sauce

IN GR E DIE N TS

4 aromatic apples

juice of half a lemon

2 tablespoons cane sugar

LOW

REGIONAL

>For the sauce, peel, quarter and remove

seeds from the apples. Cut into small piecesand sprinkle with lemon juice. Cook them in a

pot on medium heat with sugar and a dash of

water until the apples are soft. Stir once in a

while and add more water if needed. (Dont let

it burn!) Puree in blender and leave aside to

cool.

Cut the bacon into small strips. Fry in clari-fied butter until crispy.

For the dumpling, mix flour, eggs and salt in

a blender. Add milk slowly until you have thickdough.

In a large saucepan, boil salted water and

then reduce heat. Dip a soup spoon in hot

water then take a spoon full of dough and let it

drop into the water. The dumplings are ready

when they float on the water. Take them out

and leave in a preheated bowl.Sprinkle bacon on top and add apple sauce.


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I grew up with this

traditional dish from

Luxembourg. It is easy and

cheap to prepare.My mother used

to make it with

apples and

bacon from the

local market.

However, these

days I prefer thevegetarian option

- just with apple sauce.

Still feels like home

every time I eat it!


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Thanks to the Join the Food Revolution

project European citizens have the

chance to be part of a political project

aimed at improving EU food policy.

This web platform provides a space where

people can present their projects and ideas,proving that whether through small or big

projects, EU citizens can get together to act at

grassroots level to suggest alternative practices

to the food production model defined by the

current EU legislation.

If as farmer, fisherman, food professional,organisation or citizen, you support, manage or

are part of a project that works at promoting

improvements to the current food system,

this new web tool encourages you to put your

name forward to be added to the Join the Food

Revolution community!

If you know of a project, individual or

organisation working towards improving and

reforming the food system, you can invite

this person or organisation to take part in the

project.

The project you support does not have

to be enormous or spectacular. A Food

Revolutionary should be someone whoworks at improving the food system whether

at local, national or multinational level.

Everyone can be part of the change in the

food system. Your participation in this

collective uprising can be a strong incentive

to elected European politicians to bring about

the legislative reforms that are needed forEuropean food policy to become genuinely

sustainable.

It is time for food policies to reflect peoples

concerns. So, join the Food Revolution; Sign up

to the Charter and register online to share your

actions in favour of reform!

See you soon on www.food-revolution.eu

Personal engagement and participative democracy are key in

determining and improving food policies throughout Europe.

How to join the Revolution

38


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39

Greens/EFA Food CampaignFood is essential. We need it for our lives,

health and well-being.

Good food requires good food policies. Weneed to take a holistic approach to food policy

that includes the right of the poor to feed

themselves, that reflects the sustainability

and diversity of agriculture and that shares

responsibility between farmers, fishers and

citizens for fair prices and fair trade.

With the Greens/EFA Food campaign we

invite you to join us in our fight for increased

public awareness, personal engagement and

participative democracy in determining and

improving food policies throughout Europe.

Through this campaign we aim to provoke

public debate and take action on issues

which concern us. This includes: sustainable

farming and fishing; animal welfare;

biodiversity conservation and sustainable use

of natural resources; the fight against GMO

contamination and against patenting of life

forms; promoting fair trade and local foodsystems; priority for food versus industrial

energy crops; organic farming; not ignoring

the risks of abuse by large retailers and food

waste.

Use our great postcards to provoke public

debate and local activism, but also to raisepublic pressure on national governments and

the EU institutions.

Do you want to support the campaign for a tasty,

sustainable and healthy European food policy?

>Go to www.eat-better.euto find out more

> Like us at www.facebook.com/FoodRevEU> Follow us on www.twitter.com/FoodRevEU

How to join the Revolution


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Cook the Change

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