Page 2 - E-CookBook Healthy Future

Contents

Clear guidance – Open Badge 2 Crispy Salad 45
Introduction 3 Cloudy tofu cake with drizzle of rhubarb 47
About this book 4 2.3.2 Local food 49
How to read recipes or Conventions used in this book 7 The cooking instructions in this section are made by the students who
1. Healthy food choices 8 participated in the local recipe planning in 2018
1.1 Eatwell guide 10 Barley risotto 51
1.2 Healthy Eating Plate 13 Dalmatian ”RAFIOLI“ (crude) 53
1.3 The double food pyramid 15 Fried Baltic herring and dill potatoes 55
Further reading 17 Gregada 57
2. Nutrition 19 Grilled aubergine slice with Parma ham 59
2.1 Vegetable enhanced diet 22 Herring cocktail breads 61
The cooking instructions in this section are made by the students who Herring coulibiac 63
participated in the Pop-up event in Espoo in May 2018 Light vegetable soup, rye bread croutons and parsley 65
Spring mix 27 Magical rhubarb strudel 67
Cucumber baskets 29 Orahnjaca - Pastry with walnuts 69
2.3 Menu planning 31 Pike-perch with parsnip potato pyre and lemony sauce 71
The cooking instructions in this section are made by the students who Strukli soup 73
participated in the Cooking Competition in Zadar in March 2017 Summer strawberry cake 75
Pršut flower and Finnish crisp bread 33 Tuna pašticada with flour dumplings 77
Greamy Asparagus soup 35 White Chocolate & Rosemary Crème Brûlée, peach sorbet and
Mornay sauce, sugar salted beef 37 strawberry coulis 79
Honey caramelized apple from Finnish nature 39 Zadar cake 81
2.3.1 Seasonal ingredients 41 2.3.3 Wild food 83
The cooking instructions in this section are made by the students who The cooking instructions in this section are made by the students who
participated in the Pop-up event in Espoo in May 2018 participated in the Pop-up event in Espoo in May 2018

HEALTHY FOOD CHOICES FOR A SUSTAINABLE FUTURE – HEALTHY FUTURE HEALTHY FOOD CHOICES FOR A SUSTAINABLE FUTURE – HEALTHY FUTURE
i 2016-1-FI01-KA202-022712 2016-1-FI01-KA202-022712 ii