Comenius Calendar

You can use this calendar starting whenever you like. You could use it as a

birthday calendar, for example, and keep it for more than one year. We hope

it will be a positive reminder of our project together - and help you to lead a

more healthy life!

PURE’ DI FAVE E

CICORIE

Mashed broad

beans and Chi-

cory is a typical

vegetarian dish

in the south of

Italy.

Get

walking!

Tip: A healthy lifestyle isn‘t just about food! But you don‘t

need to be a sports freak, either. Going for a walk with

your friends is a good start!

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Shepherds Pie

This traditional British dish was originally made from left-overs.

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Lots of people nowadays live from convenien-

ce food and fast food. But that is not always

healthy, even if it tastes good!

One way to help get and stay healthy is to start

cooking yourself.

Tip: Get together with a friend to plan and

cook a simple meal. Then invite some friends to

a dinner party!

Pasta with Tomato Sauce

This is a very popular dish with children. It origi-

nates from Italy. Here in Germany, we asked our

Italian Comenius Assistant Benedetta to show us

how they really make it in Italy. We discovered that

their version is much healthier than the ones people

often make here from packet mixes! It tasted deli-

cious.

Tip: Try cooking without packet mixes and using

fresh, local ingredients that are in season. It’s much

more healthy!

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FRESH IS

BEST!

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For this simple, healthy dessert just wash and chop local, fresh fruit of the season and

mix!

Tip: Fruit and vegetables are very

important for a healthy lifestyle.

They provide your body with vita-

mins to fight illness and keep you

healthy. Eat five portions every

day. One portion is about a hand-

full!

Tip: Experiment and learn! Don‘t say you don‘t like something before you‘ve tried it! We tried lots of new

things in the project: food, friends, sports, hobbies, countries - it was fun and we learnt a lot. Trying new

things helps keep you healthy! Be flexible!

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Roast Dinner

This is a typical

Sunday dinner in

England. We coo-

ked it toghether

during the visit to

Germany.

Tip: You don‘t have to become a top athlete. But we all

know that our bodies need to move. Get up and about

for at least an hour a day!

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Tip: Just like a car needs petrol, your body needs fuel

to give you energy. You can‘t work well on an empty

„tank“! So start your day with some musli or bread

plus a drink of juice, water or milk.

ORECCHIETTE ALLE CIME DI RAPA

Orecchiette with turnip tops

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HAVE FUN

WITH

FRIENDS! Tip: Don‘t just meet your friends on

Facebook! Go out together and do

something active, just for fun. It‘s

good for you!

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JOIN A

CLUB! Tip: It‘s more fun

doing things with

friends, so how

about joining a

club and doing some sport

together?

Tafelspitz

Maultaschen

Pumpkin Soup

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Tip: Your body needs

at least a litre a day!

Water is best! Add just

a little oure fruit juice

if you prefer.

Maybe pumpkins only remind you

of halloween - but the inside can

be used to make delicious soup, as

we did here in Austria.

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Here you can see

the Austrian pupils

preparing a healthy

buffet at school.

How about cooking

a healthy meal with

your friends?

Tip: Sweets and sugar are full of ca-

lories and bad for your teeth! So try

to swap sweets for fruit! Do you re-

member those delicious cherries we

picked in Italy?

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Coconut Biscuits Tip: People need friends! So make sure you look

after yours. Write to them, cook with them, visit

them! Just like these girls in Italy.

Mashed Broad Beans and Chicory 200 gr. dried peeled broad beans 1 red onion, peeled 1 stick of celery 3 cherry tomatoes, peeled and chopped 1 peeled potato 700g wild chicory, washed and separated into indivi-dual stems. 2 cloves garlic, chopped Olive oil salt The day before cooking the recipe, put the broad beans in a pot and cover them with cold water, soa-king them overnight. Cut the potato into cubes, put it with the beans, onion, tomatoes and celery into an earthenware pot and cover with two fingers of wa-ter. Bring to boil, reduce the heat, cover and cook very slowly until the beans are very tender – at least 2 hours. The water should have been completely ab-sorbed at the end of cooking. Remove the onion and the celery. Mash the beans with a wooden spoon while adding a spoon of hot water, if necessary. Season with salt.

Shepherds Pie Heat the oven to 190. Boil the potatoes until soft and then mash with a little milk and butter. Sea-son to taste and keep to one side. Melt the fat in a large deep pan. Add the onion and carrot and and garlic and fry for 5 minutes. Add the ground lamb and one-third of the beef stock to the onion and carrot mixture and cook, stirring constantly until all the meat is browned. Add the remaining stock, parsley and mush-

rooms, season with salt and pepper. Thicken with a little gravy mix and add Worces-tershire Sauce. Place the meat sauce into a deep ovenproof dish and cover with the mashed potato. Sprinkle the grated cheese on top of the potato and bake in the heated oven for 30 - 35 mins until the sur-face is crisp and browned. Pasta with Tomato Sauce First, prepare the pasta according to the instructions on the packet: boil water, add salt, and then add the noodles. Finely chop two onions, two sticks of celery and two carrots. Fry them in some olive oil. Then add a tin of chopped tomatoes and some grated par-mesan cheese and allow to cook. Finally, add some freshly chopped parsley and basil. Fruit Salad For this simple, healthy dessert just wash and chop local, fresh fruit of the season and mix! Orecchiette with Turnip Tops 300 g. orecchiette 4 fillets of sardines in oil 1 Kg. turnip tops 4-5 spoons of olive oil Garlic Salt Crumbs Wash the turnip tops removing the tough leaves. Boil the water and plunge the turnip tops. Cover the saucepan. When the water boil again, plunge the “orecchiette” and cook them. Fry lightly the oil with

2 or 3 cloves of peeled garlic and the sardines in oil. Grate some crumbs of stale bread and put into the oven for few minutes. Strain the pasta and the tur-nip tops. Put into a saucepan and add the sauted. Mix and serve. Tafelspitz Boiled Silverside of Beef with vegetables) 2.5 - 3 kg Tafelspitz (silverside) - in one piece 500 g mixed vegetables: carrots, celery, parsnips 200 g onions (complete with their skin) 1 leek 1 tbsp peppercorns (black) 3 bay leaves salt 1 kg beef bones (marrowbones cut into ca. 5 cm pieces) 4 tbsp chives For the chive sauce: 100 g bread (sandwich or baguette, crust removed) 200 ml milk 2 egg yolks (raw) 2 eggs yolks (cooked, from hard-boiled eggs) 2 tbsp chives (finely chopped) 400 ml oil (use corn, grapeseed or groundnut oil) salt, vinegar, white pepper mustard 1 pinch sugar For the apple & horseradish sauce: 600 g apples (not too sweet) 30 g fresh horseradish (finely grated) 20 g sugar 1 generous pinch of salt 6 tbsp lemon juice

1 tbsp oil 1 dash cider vinegar Cut the onions in half. In a big stockpot, heat some oil and fry the onions, cut-side down until they are blackened. Wash the silverside and the bones thor-oughly. Pour appr. 4 litres of water into the stockpot and bring to a boil. Carefully place the meat and the bones in the water, making sure that the meat is submerged. Add some more water, if necessary. Add the peppercorns and bay leaves and simmer the meat for at least 3 hours. If you have the time, let it simmer for 5 hours, to make sure the meat is so ten-der it almost falls apart. Keep skimming off the foam that will eventually form. About an hour before serv-ing, cut the vegetables into bite-sized chunks. Add the vegetables to the pot, but only add the leek 10 minutes before the end of cooking. Prepare the sauces: Soak the bread in the milk for ca. 10 min-utes, drain and squeeze out the milk as much as pos-sible. Pulse in the multi-mix, adding the yolks and seasoning and work up a thick sauce by gradually adding the oil. Shortly before serving, fold in the chives. For the apple & horseradish sauce, peel, core and finely grate the apples, sprinkling them with lemon juice immediately so they don't oxidise. Add the remaining ingredients, seasoning to your liking. Take the meat out, cut into 2-3 cm slices and return to the pot. Season the soup. First, serve the soup, with the vegetables and some noodles, if you like. When serving the meat, put each slice on a plate, pouring over 1 tbsp of soup and sprinkling with salt. Serve with the sauces, alongside some potatoes, vegetables (creamy spinach is the most traditional) or bread dumplings. For the bread dumplings: 2 eggs

300 ml milk 250 g dry white bread (best use baguette or ciabatta rather than a sandwich loaf) 60 g onions (finely chopped) 70 g butter chopped parsley Beat the eggs with the milk, then season generously. Cut the bread, crust and all, into small dices and soak in the mixture for at least 15 minutes. When the bread has softened through, squeeze any excess liquid out with your hands. Fry the onion in the but-ter until soft and fragrant. Add to the bread and work into a dough. Fold in the parsley. Brush a piece of strong aluminium foil with melted butter. Form a compact 6 cm round log out of the bread mixture, then roll into the alu foil. The length of your rolls should depend on the width of your pan - they should be resting comfortably in the water. Bring a pan of water to the boil, add the rolls and simmer for 40 minutes. Carefully unwrap and cut into 2 cm slices. Pumpkin soup 2 onions , some olive oil one smaller pumpkin (Hokkaido or Butternut), water, salt, pepper, curry and chilli (optional) 1 beaker sour cream Cut the onions in small slices and fry them in olive oil, peel the pumpkin cut it into small pieces, cut it into small pieces add some water and cook the pumpkin together with the onions until they are soft. Put salt and pepper into the soup if you like the taste you can add some curry and some chilli. Add the sour cream and use a stick blender to produce a

creamy soup. Serve the soup with some pumpkin oil and ground pumpkin seeds. Coconut Biscuits 170 gr of coconut flour 2 eggs 1 pinch of salt Put all ingredients in a bowl and mix. With the mix-ture, make little balls. Bake in preheated oven at 140 degrees for 10 minutes. This calendar was produced as part of our Comenius Project: Henry Beaufort School, Winchester, England. Nelson-Mandela-Schule, Dierdorf, Germany. Scuola Riccardo Monterisi, Bisceglie, Italien. KMS Staudingergasse, Wien, Austria.