ACKNOWLEDGMENTS

This recipe book and the CAFE project is funded by:

The Grundtvig PartnershipGrundtvig is part of the European Commission's Lifelong Learning Programme. TheGrundtvig programme focuses on the teaching and study needs of learners involved inadult education and non-vocational education. Grundtvig focuses on learning for livingand enjoyment; the kinds of learning that often go unrecognised.

National Agencies for the Grundtvig programme:Austria: Nationalagentur Lebenslanges Lernen, National Agency for LifelongLearning, Ebendorferstraße 7, 1010 WienBulgaria: HUMAN RESOURCE DEVELOPMENT CENTRE, 15 Graf IgnatievStr, fl. 3 1000 SofiaItaly: Agenzia Nazionale LLP - Programmi settoriali Comenius, Erasmus, Grundtvig eVisite di Studio - AS Agenzia Scuola, Via Magliabechi 1, I - 50122 FIRENZELithuania: Education Exchanges Support Foundation, Gelezinio Vilko str.12, LT-01112 VilniusSpain: OAPEE Paseo del Prado, 28 1ª planta 28014 MadridUK: Ecorys, Vincent House, Quay Place, 92-93 Edward Street, Birmingham B1 2RA

For futher information contact:Associazione N.E.T via Alfieri 9 35020, Roncaglia - Padova (ITALY)T: 00390498961994 E: info@associazionenet.itOrSense City / Kitchen, 122 Fazeley Street, Birmingham B5 5RS UKT: 0044 121 643 4999 E: jayne@kitchenschool.co.uk

ISBN 978-0-9573070-1-8

© Kitchen (Harborne) CICEdited by Jayne BradleyDesigned by Sarah Taylor Silverwood

The Citizens CafeRecipe Book

Contents

Introduction

1. Appetisers2. Starters

3. Pasta, Rice and Soup4. Mains

5. Desserts6. Digestif

TipsAbout Us

IntroductionWhat is Citizens Cafe?

C.A.F.E is a partnership of six European organisations who havecome together under the Grundtvig Lifelong Learning Partnership.Our aim has been to bring together women from across Europe andenable them to develop and improve their skills in the field of foodand cooking, for the work place and for their communities.

The project objective was to encourage a more active citizenshipthrough the development of food skills. The programme aimed toshow examples of how others have transformed their food skills intobusinesses, and how community food can make sustainablecommunities and improve our health and well being.

The programme included examples across the EU of activecitizenship, from developing food buisnesses to saving rural villages,to urban food growing to supporting the health of theircommunities.

What CAFE did

Beginning in October 2010 each organisation from the six countries,invited women and colleagues to take part in the programme byvisiting each participating partner in their own city. We met as a

group three times a year and in between these times, we shared awebsite and newsletters.

Over the two years, we held meetings where we visited foodbusinesses, met local chefs, sampled local food culture and took partin cooking workshops. The meetings lasted three days and were themost important aspect of the project - meeting and sharing ideasand examples.

On each visit there was an average of 10-12 participants. Each visithad a theme. Italy focussed upon ethical and vegetarian eating.Bulgaria upon research of best practices. Spain focussed uponeconomic development. The UK specialised in urban food growingand Austria and Lithuania on citizenship and education.

The legacy of the project was a collection of ‘best-practices’ fromeach country of women who have made an impact on theircommunity through food, or created a successful food business. Oursecond legacy is this recipe book, a shared diary in the form ofrecipes of our partnership and a ‘recipe’ for a successful foodbusiness.

The information on the partners can be found at the end of therecipe book in ‘About Us’.

About the Citizens CAFE Recipe Book

This recipe book follows the rule of six – we have six of everything,

reflecting the six partners in the project. Six countries have eachgiven six recipes, one recipe for each of the six courses of a meal,finished offwith 6 tips for a successful food project.In addition, each partner has offered one example of a food businessfrom each country – so we have 6 best practice examples, each fittingthe menu. In total 36 recipes and six best practices ‘stories’.

Citizen’s Cafe theme – Ethical and Sustainable Food.

You will see that all of the recipes are vegetarian. This is because wefelt it was essential to demonstrate throughout the project, theviablilty of ethical and sustainable food systems across all culturaldifferences. Also that sustainable diets meant considering the healthand welfare of all living things, not just the people and the planetthat supports us.

How to read the recipes

As you will see the recipes reflect the cultural diversity of theparticipants.

All recipes are for 4 people unless otherwise stated.

Each recipes were tested by the partners, but we advise you to useyour own taste, judgement and local food alternatives where youthink you should.

We hope you enjoy the recipes as much as we have.

1.Appetisers

AN APPETITE FOR SOMETHING DIFFERENTAROMATICA - ORGANIC AND VEGETARIAN RESTAURANT

Aromatica is an organic vegetarian restaurant, which opened in a quite depressed area of Italyby Francesca. She was tired of working in insurance so she decided to invest all she had tomake her dream come true; to start a proper vegetarian restaurant. Aromatica wanted toinvest in the future.

She has been a vegetarian for many years. She loves animals and nature and thinks thatintensive breeding, and the complete indifference towards animals is wrong. Her idea was tohave an avant-garde restaurant in the this depressed area, to help to increase people to cometo this area.

The philosophy at the base of the restaurant, “Aromatica”, is a respect for Nature. Aromaticaprefers seasonal, organic and local products choosing vegetables, fruits, cereals and legumesrespecting the biodiversity of the vegetarian world.

Milk, eggs and cheese, products of animal origins, come from organic and monitored farmswho, not only guarantee the quality of the product, but also the respect and welfare ofanimals. In this way Aromatica helps people to protect animals health, giving them the rightway to live with respect.

The main objectives of the Restaurant are:1. To make use of organic, seasonal and local products2. To disseminate a the vegetarian diet as a new and healthy way of eating:3. To respect life in any form.

Francesca is the sole proprieter. Her staff are composed of 4 women who follow her ideals.She didn’t want it to be a restaurant only for vegetarians but open to any type of people whowant to try try a new way of eating. Finally her customers fall into two categories:o vegetarian/vegan coming above all at night. They know the main ingredients we use such asseitan and tofu very well;o non-vegetarian people who stand open-mouthed when they discover that besides meatthere is something more.

The Aromatica restaurant was and still is, innovative in its way of thinking. It is not strictly arestaurant but more a workshop. It considers customers as “students”. Francesca tries to“educate” and teach them not only a new and healthy way to eat but also an ethical way toenjoy a meal with friends.

http://www.aromaticaristorante.com/

AUSTRIA

Pumpkin SpreadIngredients:

250 g curd cheese1 dessertspoon sour creamsalt, peppermarjoram, garlic5 dessertspoon toasted pumpkins seeds which have beenblended or ground in pestle and mortar5 dessertspoons ofpumkin-seed-oil

Preparation:

Mix all ingredients together in a bowl. Best served withbrown bread!

BULGARIA

Chickpeas with VegetablesIngredients:

150 g dried chickpeas4 medium-sized carrots2 green peppers (and/or red peppers)4 medium-sized onionsOlive oilBlack pepper2 pinches ground cumin2-3 pinches dried mintJuice from half lemon, freshly squeezed1.5 cups of fresh dill2 small cloves garlic

Preparation:

1.Soak the chickpeas in a bowl ofwater overnight.2. Drain and rinse well the next day; then boil the chickpeas in salted water for10-15 min.3. Drain and boil again in salted water.4. Cut the vegetables into small pieces (you can use a blender) and steam in alittle bit of olive oil and water.5. Once the vegetables are tender, add the drained chickpeas and spices,together with the minced garlic and the lemon juice.6. Leave the mix to a light boil for additional 10 min.7. Serve with slices of toast.

ITALY

Vegetable Cruditéswith Dijon Mustard &Bergader Cheese VinaigretteIngredients:

2 carrots1 celery10 cherry tomatoes1 cauliflower1 yellow and 1 red pepper2 zucchiniDijon mustard sauce (or simple mustard)Gorgonzola Bergader cheeseOilVinegar

Preparation:

1. Cut the vegetables into the shape you prefer (leave the carrots and cauliflowerin water with lemon juice before cutting them so that they don’t become black).2. In a mixing bowl, dissolve salt and pepper with vinegar (use the same quantityyou would use to dress your salad). Add Dijon mustard sauce (to your liking)and whisk until it thickens. Use the same method is for the Bergader cheesevinaigrette, replacing the mustard with Bergader cheese (melted in a bain-marie).3. Place two small cups with the sauces on the table and on different dishes thevegetables arranged as you prefer but they have to be dry.

LITHUANIA

Mushroom SpreadIngredients:

400 g mushrooms finely chopped1 onion finely chopped2 tablespoon olive oil1 tablespoon lemon juice1 tablespoon vinegarPepper, saltFinely chopped spring onions to serve

Preparation:

1. Stew mushrooms in their juices, then fry the sliced onion in some oil andadd it to the mushrooms. Add vinegar or lemon juice to the mixture and add apinch of salt and pepper.2.Serve on slices of toast, sprinkled with spring onions.

SPAIN

Vegetable Toasts

Ingredients:

50 g ofonion50 g ofgreen pepper50 g of carrot50 g of courgette8 black olives8 slices of toasted bread

Preparation:

1. Cut all the vegetables into thin strips.2. Add a little oil to a frying pan and fry the vegetables over a medium heat forabout 3-4 minutes.3. Drizzle a little oil onto each slice of toast, then place the vegetables on topand decorate with an olive.

UK

Medlar SyrupIngredients:

2kg (fully ripe) medlars (or quince can be used)WaterGranulated sugar

Preparation:

1 . Carefully wash the medlars then add to a preserving pan. Cover with coldwater and bring to the boil. Simmer for approximately 15mins, until the fruitbegins to go ‘mushy’. Strain overnight in a jelly bag or scalded muslin.2. The next day, measure the strained liquid and add the sugar at a ratio of 3:1.So for 300mls of fluid add 100g of sugar etc. Return the liquid to thepreserving pan with the sugar, heating gently and stirring until the sugar hasdissolved. Boil for 2-3mins then pour into sterilised bottles and seal.3. Use on ice creams, waffles, pancakes; on porridge, rice pudding, whippedcream; in fruit puddings, coffees and especially gin & tonics!

Ingredients:

1 part gin1 part medlar syrup2 parts tonic

Preparation:

1 . Mix together medlar syrup and ginwell. Pour over ice. Top up with tonic.2. Retire to comfy chair and sip inanticipation ofdelicious meal ahead.

Medlar Gin and Tonic

©Wildside Preserves

2. Starters

IRUTE BAGDONIENE BAKERY “GARDUMĖLIS“ – FOR HEALTHYLIFESTYLE SUPPORTERS

The only bakery in Neringa “Gardumėlis” located in the center of Nida has beensuccessfully working now for seven years.

In 2003 Irute Bagdoniene decided to establish her own bakery, becausepreparation of food was her hobby. She successfully applied for project fundingfrom the European Union PHARE programme. Despite being a popular resport,there were no bakeries in Nida at the time she applied. It was a big challenge forIrute Bagdoniene to run business because there are low seasons in late autumn,winter and early spring and she didn‘t have any experience of running a business.However, she succeeded. She states, “For those seven years we have tried a lot ofrecipes which form the variety of “Gardumėlis” products and the differentdirections of our work. While we are oriented towards traditional old Lithuanianbaked foods, we adhere to principles of healthy cooking – without artificialflavourings, coloring agents, preserving agents to extend the product‘s shelf life.All our baked products are made from organic flour, fresh eggs, using high qualitynatural Lithuanian sour cream instead of vegetable cream with thickeners andbutter instead ofmargarine. Even people who for some health reason may not useflour, fats or eggs will find delicacies to try in our bakery“.

Today Gardumėlis is one the most popular eating place in Nida not only for localpeople, but also for tourists from abroad. The bakery has its own cafe open all yearround where one can not only taste all the products but have a cup of coffee ortea, or have a snack.

In winter time 7 people work in bakery on full-time basis, in summer time – 15.In low season Irute likes to catch up on receips and research prepare new dishes inthat time, because during whole summer she is extremely busy. Bakery"Gardumėlis“ is an example of a successful woman‘s business which is combinedwith a hobby and everyday lifestyle. The bakery‘s owner Irutė Bagdonienė doesnot only offer the bakery‘s clients healthy and high quality food, but also get herfamily used to healthy and natural food.

Irutė Bagdonienė is also an active member of the health club "Esuva“, sheparticipates in variuos seminars and events on healthy lifestyle and food.

www.kepykla-gardumelis.lt

AUSTRIA

Tagliatelli with Pumpkin SeedPesto

Ingredients:

400 g Tagliatelli pasta250ml pumkin seed oilGarlicSaltMarjoramPepperJuice from half a lemon4 dessertspoons ofparmesan

Preparation:

1. Blend in a food processor the pumkin-seed-oil with all other ingredients.

2. Boil the pasta for 8-10 mins in salted water.Drain the pasta, reserve a little of the fluid.Mix the blended pumpkin seed pesto and alittle water if necessary to help blend thepesto.

BULGARIA

Baby Green LeafSalad withFusilli &Grilled EggplantIngredients:

250 g pasta (fusilli)400g baby green leaves salad2 handfuls of cherry tomatoes, cut in half4 pieces ofgrilled eggplantParmigiano Reggiano, cut in thin slices (to taste)Salt and pepper-mix (white, black, green, red)

Dressing ingredients:

Freshly squeezed juice from one half of the orange1 tablespoon coarse-grain mustard1 teaspoon salt5 tablespoons extra virgin olive oil

Preparation:

1. Grill the eggplant slices in a medium-hot grill pan for 5 mins on each side.2. Boil the pasta in water with added salt and olive oil according to packagedirections. Drain and rinse thoroughly with cold water. Transfer to a largeserving bowl (ideally transparent).3. Prepare the dressing by mixing all ingredients and pour over pasta. Put ontop the grilled pieces of eggplant, green salad mix and sliced cherry tomatoes.Stir just before serving and sprinkle with parmesan flakes.

ITALY

Avocado &Zucchini Carpaccio

Ingredients:

2 Zucchini (courgette)Avocado (according to the size, one avocado per 2-3 people)2 tablespoons ofpitted black olives1 tablespoon ofpickled capersLemon juiceOlive oilSalt and pepper

Preparation:

1 . Wash the zucchini and cut the tips, then cut them as thin as possible (theideal would be with a cutter) length wise, put them in the serving dish andspray them with lemon juice.2. Wash the avocados (it’s better to buy them raw because if they are too ripe,you cannot cut them easily), cut them in halves and remove the stem. Peelthem and cut them very thin, put the slices together with the zucchini andspray them with lemon juice too.3. In a mixer, put the drained black olives, the capers drained and washed, salt,pepper and mix everything adding some olive oil. Add the sauce obtained overthe carpaccio and serve it at room temperature.

LITHUANIA

Ingredients:

2 cooked, pickled beets, cubed1/2 l (2 cups) cooked fava beans3 onions, sliced1/4 teaspoon pepper3 bay leaves3 tablespoons vegetable oil1 tablespoon caraway seedSalt to taste

Beets with Fava Beans

Preparation:

1 . Peel cooked favas, cut into halves.2. Fry onion slices in hot oil withpepper, salt, and bay leaves.3. Mix beets, favas and onions,sprinkle with caraway seed.

SPAIN

Gazpacho

Ingredients:

1 kg of tomatoes1/2 small onion (60 g)1 small green pepper1 cucumber (small)1 small cup ofolive oil2 dessert spoons of vinegar200 grams ofday old bread,soaked in waterSaltGarlic

Preparation:

1. Blend the tomatoes, onion, pepper,cucumber, vinegar, garlic, oil (without oilthe mixture will not bind) and the breadin a food processor or blender. It must besmooth and liquid. Water can be added ita lighter gazpacho is desired.2. It is important that the gazpacho isserved very cold, so it should be kept inthe fridge for plenty of time beforeserving, although ice cubes may be addedbefore serving to chill it more.

UK

Onion Pakoras &TomatoKetchup ChutneyIngredients:

Ketchup Chutney:4 tablespoons of tomato ketchup(Heinz is best)1 tablespoon water½ tablespoon lima pickle chopped finely½ teaspoon sugar½ teaspoon salt(if you prefer it cooler, use yoghurtinstead of tomato ketchup)

Preparation:

1. For the chutney, mix all of the chutney ingredients together in a bowl.2. For the pakoras, heat the oil to 360-375ºF. In a large bowl, mix together thechick pea flour, red chili flakes, salt, baking powder, sliced chilli pepper andcoriander. Slowly add in the water, while mixing with a wooden spoon or yourhands. Vigorously mix for a couple of seconds. The batter should be thick,almost like heavy (double) cream and there should be air bubbles throughout.Add sliced onion.3. Once the oil is heated, carefully place in heaping tablespoonfuls of batter intothe hot oil. Try not to overcrowd the oil because it will result in greasy pakoras.Fry until the pakoras are a pecan-brown. Drain on a cooling rack placed over acookie sheet. Repeat with the remainder of the batter.This recipe is gluten free andvegan.

Pakoras:250g Chickpea Flour or Gram Flour)1 tablespoon crushed red pepper¾ teaspoon salt½ teaspoon baking powder1 green chilli pepper, sliced½ cup coriander, chopped1 onion, sliced longways into 1/8-inchhalfmoons1 cup luke-warm waterSunflower oil (or any neutral oil likevegetable, safflower, canola, etc.), fordeep frying

©Kitchen

3. Pasta, Rice and Soup

A CULTURAL SOUPIntercultural exCHANGE - Cooking without bounds

Endah Tri Lusianti Ebner is an Indonesian woman, who now is married and livesin Austria. When she lived in Indonesia she worked at a tourist officer and had asafe job. When she came to Austria she found it hard to get a job. She wasunemployed, and to overcome her unemployment, she had to visit a lot of courseslearn about Austrian culture.

Inspired by her experiences, she decided to start a nonprofit organization calledRumahku. Its aim is to promote the Austro-Indonesian cultural exchange. InDecember 2011 she was invited as a speaker for the "women’s breakfast" event,which is organized monthly by a nonprofit organization for women, called“Freiraum”. Together with her Indonesian colleagues, she came to the women'sbreakfast to discuss their homeland, culture and cuisine.

Eva Surma is one of the co-founders of “Freiraum”, the Women's Association.which is also a member of the Austrian Women's Network. This non-profitorganization aims to help young women wo are struggling in Austria. Is isanonymous and free of charge. The goal is to help these young women to realizetheir full potential in life.

The monthly women's breakfast network is one of the many events they organiseand it is an opportunity for women of diverse backgrounds to meet one anotherand share networks and their experiences.

Eva Surma states, ‘these common experiences and disadvantages, which we aswomen suffer in our society are also what connects us.”

Carina Klement of Retzhof states, ‘The breakfast sessions bring us together, weforget our work and problems and enjoy the community of sharing our lifestories.”

http://www.rumahku.at/en/verein.html

AUSTRIA

Pan-fried rice from IndonesiaIngredients:

2 eggs beaten – seasoned with salt & pepper1 teaspoon soya sauce3 green onions1 young onion2 cloves ofgarlic1 chili-shell350 g rice (long grain rice) boiled and then cooledsalt, pepper

Preparation:

Heat 1 tablespoon ofoil into the pan, pour the eggs with salt and pepper intothe pan and cook the eggs like an omlette.

Remove the cooked agee and slice into thin strips.

Finely chop the garlic and onions. Cut the chili-shell into a half, core it, washit and cut it into strips. Heat the oil in the wok and put the onions, garlic andchili-shell inside. Fry while stirring constantly, until the onion is golden brown.Stir the boiled rice and fry for other 3 minutes. Add the soya sauce, then at theend put the egg-strips inside and season again according to taste.

BULGARIA

Tarator Soup

Ingredients:

800g plain yoghurt250g cucumber50g dill30g minced walnuts40 ml olive oil2-3 cloves minced garlicSalt, to taste

Preparation:

1. Cut the cucumber and the garlic into very small pieces.2. Add 1 water glass of cold water to the yoghurt and shake the mix untilliquid. Add more water if necessary.3. Mix the yoghurt with the cucumber and minced garlic in a large bowl.4. Add olive oil and salt to taste.5. Sprinkle with fresh dill.

This type of cold soup is usually prepared in the summer – a few ice cubes willadd to its freshness.

ITALY

Orzotto

Ingredients:

200g barley2 sticks of celery4 carrots1 onion1 litre of soy or rice milkRosemary and sage (just enough)2 vegetarian sausages

Preparation:

1 . Peel and finely chop onion, celery and carrots.2. In a pan brown the onion with olive oil, add the carrots and celery until theysoften. Pour the barley, just brown it and add half a litre of soya/rice milk. Cookit as risotto adding milk when it is necessary.3. Add the vegetarian sausages cut into rounds. Cook for about 20-25 minutes.4. Once cooked, add salt and pepper if it is necessary and add as much milk asyou prefer to have the desired stiffness. Serve it hot with toasted bread.

LITHUANIA

Thick Pumpkin Soup

Ingredients:

800g pumpkin1tablespoon olive oil1.5l vegetable broth1 bay leafsalt, pepperCream, for serving

Preparation:

1. Peel pumpkin and chop it into cubes. Chop theonion and gently brown with oil in a pan. Add thepumpkin and cook until tender, about 3 minutes.2. Add the vegetable broth, bay leaf and bring to theboil. Boil for 20 minutes until the pumpkin softens,then take the bay leaf out and mir everything up usinga blender.3. Pour the soup into a pot, heat it up, sprinkle somesalt and pepper. Serve it with sour-cream.

SPAIN

Vegetarian PaellaIngredients:

2 cups of rice1 diced onion2 cloves ofgarlic100g of cooked peas100g broad beans100g of cooked green beans4-6 artichoke hearts1 diced green pepper1 small aubergine1 tin of cooked mushroooms1 tin red bell peppers cut into strips1 ladle of tomato sauce (not ketchup)Olive oil

Preparation:

1 . Cut the aubergine into slices and leave to drain with a little salt to remove itsbitter qualities.2. Dice the onion, garlic and green pepper and gently fry until soft in a largeshallow pan. When they are browned add the diced aubergine and continuefrying.3.Continue by adding the peas, green beans, baby broad beans and mushrooms.Cook for a few minutes over a medium heat. Add the rice and fry a little more.Add the tomato sauce and mix well, moving and covering all the rice, using awooden spoon. Add the water and saffron. Leave to cook over a low heat andwhen almost done place the artichoke hearts, pepper strips and parsley on topof the rice.4. Remove from the heat, cover and allow to stand for 5 mins before serving.

SaffronChopped parsleySalt4 cups ofwater

UK

Butterbean &Parsnip SoupIngredients:

1 tbsp olive oil1 onion, chopped2/3 garlic cloves, sliced250g parsnips, peeled and chopped150g floury potato, peeled and chopped400g tin butter beans400ml vegetable stock1 bay leavesSqueeze of lemon50g half fat crème fraîche50-75ml skimmed milk

Preparation:

1 . In a large, heavy-based pan, heat the olive oil and stir in the onions andgarlic. Cover and cook gently for about 8 minutes, until softened. Add theparsnips and potatoes and stir, then add the butter beans with their liquid, thestock, bay leaves and lemon juice. Bring to the boil, then reduce the heat andsimmer for about 20 minutes, until the vegetables are tender.

2. Remove the bay leaves, add the crème fraîche, then purée with a blender.Thin with the milk. Season and reheat before serving.

Thanks to Rosie

4. Mains

MAINS - FOOD BUSINESSES - DEL MONTE DE TABUYO

Marisa, Encarna, Luci, Carmen and Visi are a group of five women who live in Tabuyo delMonte, a small village in León, well-known for its rich forests containing thousands ofhectares of pine trees and hills where wood, charcoal, resin and pine nuts etc. aretraditionally taken. To these products we must add a new delicacy, wild mushrooms.

When four of the women lost their jobs, sewing bras at home for an underwear company,they resolved to start their own business using this natural product. It was not easy for fivewomen to start a company in a rural setting. Finally they created a limited companydedicated to the preparation of wild mushrooms from the hills. After two dry years withlittle rain they began to cultivate the mushrooms themselves in a natural, organic way. Theyalso decided to grow other products such as leeks, asparagus, pears, raspberries and rhubardto name a few.

All of these are used to make their own recipes and supply their restaurant, El Comedor delMonte, in which they provide a mushroom based taste menu. They do not sell the productsin their natural states, but prepared dishes including raspberry jam with cocoa, leeks in araspberry and dill sauce. This is what sets them apart.

The beginnings were difficult with chauvinist situations like when the bank asked what wasthe opinion of their husbands and unending bureaucratic red tape amongst others. Luckilythey received a grant from the Leader programme of the European Union dedicated torural development. Looking back they are very happy with the results.

Thanks to online sales the preserves reach many points nationally and the restaurant gives awelcome boost which gives the necessary liquidity to pay the bank loans. Their project alsotakes into account sustainable development, the have a composter to which they add forestmatter, peelings and fruit stones leftover from their jams and other recipes. The compost ismixed with sheep droppings and used as fertiliser.

Marisa, Encarna, Luci, Carmen and Visi are proud to be able to live and work in theirhometown.They have travelled to various places telling their story so that other womenmay see it is possible.When they are asked about the future they say that they would like togrow in response to the demand, but without losing the philosophy which helped they getto be where they are, with limited production and with ties to an area.

http://www.delmontedetabuyo.com/

AUSTRIA

Polenta Slice with FennelIngredients:

200g polenta¼ litre water¼ litre milkSalt, pepper, basil10g butter4 fennel bulbs2 spoons of oil1 spoon ofmixed herbs100 ml vegetable stock50 ml white-wine2 spoons ofdiced tomatoes

Preparation:

1 . For the polenta, boil up water, milk, butter and spicery. Add polenta. Steep itfor about 5 minutes. Cut it into slices and roast it in a pan.2. Loose all woody parts of the fennel and cut it into 5mm thick pieces. Heatoil in a pan and fry the fennel pieces briefly on both sides. Once the fennel isslightly browned, pour in white wine and vegetable-boullion. Add the herbsand boil, with a lid. Add the diced tomatoes and season with salt if necessary.3. Take the fennel out and put it on a plate together with the polenta slices.Add one sprig of thyme to garnish.

BULGARIA

Eight Vegetable GyuvechIngredients:

5 potatoes1 eggplant250 g green beans, pre-cooked250 g peas, pre-cooked2 zucchini3 red peppers3 carrots500 g home-made tomato sauce1.5 cups parsley, chopped1.5 cups sunflower oil2-3 hot peppers1-2 cloves ofgarlic, mincedSaltBlack and red pepper, to taste

Preparation:

1 . Cut all vegetables in large pieces or wedges.2. Sprinkle the eggplant slices with salt and let drain for one hour.3. Steam the green beans and the eggplant slices in a little bit of sunflower oiluntil crisp tender.4. Put all vegetables in a large clay pot and cover them with water. Bake in theoven at 250 degrees for about 30 min., then at 200 degrees for an hour.5. When ready, sprinkle the dish with fresh parsley.

ITALY

Soya Stew with Curry &RiceIngredients:

50g ofdehydrated soya ballsVegetable stockCurry powder mix (1 tablespoon or more)Soya cream as you like1 litre soya milk1 (yellow) apples250g rice

Preparation:

1 . First of all prepare the vegetable stock with celery, carrot and onion. Boileverything and once the stock is ready (about one hour), remove the vegetablesand add the chopped soya. Boil for at least 10 minutes. Take the soya away, putit in a colander and let it drain from the stock.2. Boil some salted water in a pot.3. In a pan brown a lot of onion then add soya and cook it until light golden.Add the soya cream (one carton every 4 people) and some soya or rice milk.4. Add the curry (the quantity varies according to your personal taste). Cook ona low flame for 10 minutes. Before it is cooked, add the peeled and choppedapples (one apple every 4 people).5. Meanwhile cook the rice and drain it. Ending to cook also the soya, add saltand pepper if necessary and serve it with rice.

LITHUANIA

Pasta with Feta Cheese,Zucchini and Cherry Tomatoes

Ingredients:

1 zucchini100g feta cheese8 cherry tomatoes3 spoons of olive oilBasil, oregano1 clove ofgarlic, peeledSalt, black pepper300g pasta

Preparation:

1 . Slice the zucchinis, crumble the feta cheese, and cut the cherry tomatoes inhalves. Sprinkle with oil and spices, and mix everything up. Then add gratedgarlic and a pinch of salt and pepper. Heat the oven up to 200 degrees androast everything for 20 minutes.2. Boil the pasta in the salted water. Then add it to the zucchinis. Mixeverything and sprinkle with olive oil and basil leaves.

SPAIN

Butter Beans with WildMushroomsIngredients:

1 kg butter beans2 bay leaves1 onion1 dessertspoon ofCuminSalt200ml olive oil1/2 kg mushrooms: pleurotus ostreatus(oyster mushrooms), leucopaxillus candida1 spoon ofdried mushrooms1 green pepper2 small tomatoes

Preparation:

1 . Cook the beans with bay leaves, onion, cumin and salt.2. In a frying pan with oil sauté the diced onion. When done add themushrooms, chopped green peppers, bay leaves and the pureed tomato. Sautéall together.3. To this mix add the paprika, a splash ofwhite wine and leucopaxillus candidaas a condiment (not lot is required and it may be powdered).4. Allow all this to boil and add chopped garlic and parsley. Cook until thesauce thickens. To this add the cooked beans and leave to boil again.

1 dessertspoon ofpaprika100ml ofwhite wine2 cloves ofgarlicParsley

© ElComedordelMonte

UK

Pumpkin SouffléIngredients:

400g peeled pumpkin/winter squash100g ground Almonds100g freshly grated Parmesan(or veggie version like Pecorino)6 eggs60g soft butterSalt (good quality sea or Himalayan)

Preparation:

1 . Cut pumpkin into small dice, put in a pan with a little salt and 2-3 dessertspoons of water and herbs; cover. Cook gently until soft (5-10mins). Put intofood processor or something similar. (you could also roast pumpkin/squash as awhole and then mash). Put aside to cool. Pre-heat oven to 200 degree Celcius2. Mix 50g almonds and half of the butter with the pumpkin puree. Mix the 6eggs in separate bowl (the longer the better), mix half of parmesan with it andthen slowly mix the pumpkin puree slowly into the egg mix (one spoonful at atime). Add salt, pepper, ground dried mushrooms and herbs to taste.3. Grease a ovenproofdish (such as a flat cake tin), and pour the mixture intothis. Cover with rest of parmesan and almonds and flakes of the rest of thebutter. For a more ‘crunchy’ result, use a bigger container and fill it less high; ifyou prefer the soufflé to be softer in the middle, fill the baking dish higher.Put in pre-heated oven, and cook for about 30 mins (or until no residue on acooking needle). Serve straight away. Can be eaten with roast pots and veg,and/or bread and salad. The dish is also nice cooled down, cut in slices the nextday.

White pepperThyme or other fresh Mediterraneanherb (the more the better)200 g Mushrooms chopped finelyGround up dried mushrooms, noneed to re-hydrate

Gluten Free (can be made vegan by using tofu instead ofeggs) © Change Kitchen

5 . DessertsSweet Success - The Story of a Cake Baking Company

The Story of 100 Grams of Sweets starts with a dream – the dream of her founder andowner Svetlana Timeva to own a pastry shop for cakes, sweets, chocolates, pies and deserts,prepared according to her vision of fresh miniatures, combining various shapes and exquisitetaste. And, most importantly, deserts prepared with respect to food and the customers. Thereason behind company’s success is Svetlana’s dedication and commitment to the quality ofthe product. She has never stopped dreaming, which, undoubtedly, is the main reason for thecompany’s development for more than 11 years.

Svetlana loves to bake and make homemade bread since she was 6 years old. She enjoys theflavor of high quality products and sharing the pleasure of good food with family andfriends, often gathered around the table at her home. Even though Svetlana has a degree inlaw, she prefers to spend time in the kitchens of famous pastry chefs and learn how to turnthe pleasure of cooking at home into a profession.

Svetlana’s dream to have a pastry shop was provoked not only by the love of baking, but alsoby her desire to share the pleasures of good food and prove that it is possible to make asuccessful business out of it. That is why the company has a cult to natural products andingredients and every staff member has developed the skill to taste the artificial ones withthe “top of his tongue”. There is no compromise with the quality of the product at theexpense of selling price. The company policy is to develop a product and calculate its priceafter its flavor and visual characteristics have been approved. If the price is too high – it isnot being produced and offered in the pastry shops until further development.

It is certainly not easy to make business with food. Clear vision on what and how to sell, aswell as patience that there will always be somebody to appreciate and buy it, are key factorsfor success. It also requires 100 percent commitment, following of business rules and “nocompromise” policy to the lead character in this story – the Product.

100 Grams of Sweets is distinguished by its diverse assortment of handmade pastries anddeserts. In Svetlana’s words – “We want customers to feel as if they are our guests – toalways surprise them with something new, but at the same time provide them with apermanent selection they can choose from”. The wide variety of products is not only in thedifferent categories we offer, but also in the constant development of new products within acategory – according to the season, the current holiday and culinary trends. Anotherdefining characteristic is the atmosphere we create in the shops and the unique packaging –it is the final touch that adds special quality to the product and to the exceptional service weprovide to our customers.

The recipe we offer is personally developed by Svetlana Timeva and represents her vision ofwhat food should be – fresh, appealing, served with exquisite attention to detail – anunforgettable experience.

http://100gr-sladki.com/bg/intro/

AUSTRIA

Chesnut Ice Parfait

Ingredients:

1 egg2 yolks2cl rum1cl brandy½ litre single cream50g milk-chocolate500g chestnut-purée150g sugar

Preparation:

1 . Stir eggs, rum, brandy and sugar over steam until fluffy.2. Continue and beat it off the heat until cool, then stir in chestnut-puree.Finally fold in the whipped cream.3. Put everything into a box-form and freeze it.

BULGARIA

Éclairs in Raspberry PuréeIngredients (for 10 cups):

for the raspberry puree:700 g frozen raspberries120 ml water40 g starch150 g sugar

Preparation:

1 . Place the frozen raspberries in a pot, add water and sugar. Add the starch,dissolved in a little bit of cold water. Boil for a few minutes until the mixturethickens, stirring with a wooden spoon. Remove mixture from heat and cool.2. Put the milk, sugar and vanilla in a saucepan to prepare the vanilla crème.Leave to boil, remove from heat and add the starch, mixed with an egg, whilestirring constantly. Put the mixture back on the heat and stir until it becomesthick. Then remove and allow mixture to cool.3. Prepare the éclairs while waiting for the crème to cool. Melt the butter inboiling water and add the flour and baking powder mixed together. Stirenergetically until the mixture becomes homogenous. Remove from heat andleave to cool. Beat the egg yolks and add to the mixture one by one. Whisk eggwhites until they form white snow peaks and add to the mixture. Shape theéclairs with a spoon and arrange in a baking dish covered with baking paper,leaving some distance between them. Bake in pre-heated oven at 220°. Allow tocool and put the vanilla cream in the cavity formed on the surface.4. Place 2 éclairs with vanilla crème in cups. Cover with the raspberry puree andput another éclair with crème on top. Decorate with a piece of fresh mint andserve cooled.

for the éclairs:4 eggs125 g butter1 teacup flour1 sachet baking powder1 teacup boiling water

for the vanilla cream:370 g milk125 g sugar1 egg35 g starch125 g cream

ITALY

Hazelnut Biscuits with VegellaIngredients:

for biscuits185 g wholewhear flour25 g corn starch40 g hazelnuts60 g brown sugar75 g soya butter1 spoon ofpotato flourdiluted in a glass of rice milkSalt

Preparation:

for biscuits1. Put the hazelnuts and sugar in a mixer until you have a creamy texture. Addsoya butter and the potato flour diluted in rice milk. Put it in a bowl, addingsifted flour and corn starch and a pinch of salt, wrap the mixture in a film andput it in the fridge for 15 minutes.2. Roll the dough, about 0.5 cm thick. and cut round biscuits. Transfer them to atray with baking paper and bake at 200° C for 15 mins (more or less, they donot have to become too brown). Allow to cool.

for vegella1. Chop the hazelnuts in a mixer, then add all the other ingredients, except themilk. Then gradually pour the milk to adjust the creaminess of your spreadingcream.2. Spread the cream on one side of a biscuit, add another one on top to make asandwich biscuit.

for vegella150g roasted and peeledhazelnuts200g ofmalt8 spoons ofmaize oil3 spoons ofunsweetened cocoapowderA pinch ofvanilla essence oralternatively 1 pod extract seedsA pinch of saltSoya milk to your liking

LITHUANIA

Vegetarian Honey Cakes

Ingredients:

400g flour1 glass of sugar25g sugared lemon-peelsMuscat100g almonds1 lemon1 glass ofhoneycinnamon

Preparation:

1 . Put sugar, cinnamon, sliced lemon-peels, crushed muscats, almonds and flourinto a bowl. Heat the honey a little (make sure it does not reach the boilinglevel) and pour it into the bowl. Mix everything carefully and leave it to cooloff.2. Roll out the paste to 1cm thickness and make various shapes of honey-cakes.Sprinkle the tin with some flour, put all the honey-cakes on the tin and bakethem in a well-heated oven for 25-30 mins.

SPAIN

Orange Bonbons

Ingredients:

2 sweet mandarins100 g cooking chocolate

Preparation:

1 . Separate the mandarins into wedges and place two wedges on each cocktailstick, piercing the wedge at the widest part.2. Melt the chocolate in a bain-marie and cover the wedges with the meltedchocolate.3. Once cooled place them in the fridge to allow the chocolate to harden.

UK

Sephardic Orange Cake

Ingredients:

2 medium oranges200 grams ground almonds3 medium eggs50 grams chestnut flour250 grams caster sugar5 ml (1 teaspoon) baking powder1 lemon, zest onlyicing sugar to dust

Preparation:

Pre-heat the oven to 180 degrees C and lightly grease a 20 cm round tin (adifferent size is fine, just adjust the cooking time). Wash the oranges, pierce inseveral places and microwave on high power for 5-10 minutes until very soft.

Cool and then chop finely. Put the eggs and sugar into a bowl and whisk onhigh speed for about 10 minutes (they should be really thick and foamy). Foldthe cooled cooked oranges, lemon zest, almonds, chestnut flour and bakingpowder into the egg mixture and pour into your greased tin. Cook for around45 minutes until well coloured and slightly risen, use foil to cover if the cake isbrowning too quickly. Serve dusted with icing sugar.

This is a fat-free, delicious andmoist cake which is fantastic served as a dessert: it contains nowheat flour so is suitable for a gluten-free diet (combined with gluten-free baking powder):adding chestnut flour gives it a lovely taste. Serve warm with home-made ice-cream, crèmefraiche or a little yogurt.

©Nieuw Bloem

6. Digestif

Afterthoughts from a CAFÉ Partner

As an endorsement and legacy for the CAFÉ project, the final example of a woman-led food business is one that has been established by the UK CAFE partner, SenseCity.

The UK partner was an educational and project based, not for profit organisationwho developed community-led food projects, working in the field of environmentalsustainability and community health. In April 2013, Sense City closes and Kitchenwill open.

Kitchen will be Birmingham’s School of Artisan Food and Cookery. It is a not-for-profit organisation, which will offer a diverse range of courses in cookery and handmade food production, from ethnic and European cookery courses to jam and breadmaking.

At the heart of the school programme will be regular master classes anddemonstrations of signature recipes by renowned chefs and food artisans fromBirmingham and beyond. The school will be open seven days a week, with daytimeclasses focusing on healthy eating clubs and basic cookery.

Improving food knowledge and skills is now nationally recognised as key to helpingpeople make healthier choices and living longer. The time is right to open a schooland actually deliver health outcomes rather than lead projects for other people.

Jayne is clear that the enterprise will bring a new dimension to Birmingham, ”TheBirmingham food scene is really exciting, and we want to create opportunities foreveryone to be a part of that. The name was deliberately chosen - kitchen’s are at theheart of a home, we want the school to be the heart ofBirmingham.

The CAFÉ programme gave Jayne the confidence and the knowledge to set up herown business. She states, “seeing other women starting businesses from scratch, mademe realise that it can be done. It has been amazing to see the range of project acrossEurope, and how far you can get on sheer passion and guts to have a go. Theexperience ofmeeting other people in harder circumstances than me, made me realiseit was possible.

Sense City has been operating since 2009, working in teaching and in communitywork. The cookery school will be her first mainstream business. Watch this space!

www.kitchenschool.co.uk

AUSTRIA

Sour Cherry Liqueur

Ingredients:

½ kg sour cherry1 liter Korn-schnapps1 kg sugar3 tablespoons honey

Preparation:

1 . Put all ingredients into a big glass with a plug.2. Position it on a sunny place for about three months.3.Tip: enjoy it together with the fruits!

BULGARIA

Rose JuiceIngredients:

250 g rose petals500 g sugarJuice from 3 lemons, freshly squeezed

Preparation:

1 . Combine sugar and 500 g ofwater in a saucepan. Bring to a boil, stirringoften, then add the washed rose petals.2. Lower heat and simmer for additional 10 minutes until sugar is completelydissolved.3. Cool the syrup completely and drain.4. Mix the liquid with the lemon juice.5. Store the syrup in well closed bottles in the fridge.6. Serve with ice and a glass of sparkling water. Decorate the syrup with freshmint leaves and a piece of lemon.

ITALY

Ginger DigestifIngredients:

1 .5l ofwater6cm offresh organic ginger root3 teaspoons of brown sugarThe juice ofhalf organic lemon

Preparation:

1 . Place in a pan the ginger peeled and roughly chopped into small pieces withthe water.2. Turn on the heat and simmer for ten minutes. Turn off and allow to cool.Filter the mixture and add the lemon juice and sugar. Mix and store inrefrigerator. The drink when fresh is even more pleasant and very refreshing.

LITHUANIA

Bread Kvass

Ingredients:

1kg dried, black rye bread7 litres boiling water30 g (6 teaspoons) yeast1 cup raisins500g sugar

Preparation:

1 . Cover bread with boiling water and let sit for 24 hours. Strain, add yeastblended with sugar, and remaining sugar, mix well and let ferment for 1-2 daysin a warm spot.2. Strain and pour fermented liquid into glass bottles, add several raisins toeach bottle and close tightly. Store in a cool place.3. Kvass is ready to drink the next day. It will be drinkable for up to 2 months,if kept in a cold spot.4. Gira/Kvass has a unique flavor, contains a lot of vitamin B and is a greatdrink for a hot day.

Enough for 6-7 litres

SPAIN

Blueberry Liqueur

Ingredients:

450 g of fresh blueberries710 ml oforujo (white licor distilled from wine, similar to grappa)½ cup (350 g) of sugar

Preparation:

1 . Wash the blueberries and place the in a sealed container.2. Add the orujo, seal and mix.3. Shake well the first day and continue to shake occasionally for three or fourweeks.4. Filter the mixture and place the liquid in a bottle, add the sugar, seal andshake until disolved.5. After three months the liquid will change colour, add more sugar if required.6. The liqueur will be ready after three months, although it is better to maturefor another six months when it has acquired a deep red tone.

UK

Coffee LiqueurIngredients:

12oz of caster sugar8 fl oz ofwater2 tablespoons of instant coffee powder1 teaspoon ofvanilla extract20 fl oz of vodka

Preparation:

1 . Put white sugar, water, instant coffee, and vanilla extract in a large andbring to a boil. Simmer 5 minutes.2. Put coffee mixture in fridge to cool. When cool, skim off scum andadd vodka, stir and pour into sterilised bottles or pickling jars to store.

© Cuffufle Chutneys

Tips

Advice from CAFÉ Partners:

Austria

Look for people who have already done a sucessful food-project, so youcan orientate yourself, contact professionals and look for literature.

Bulgaria

Clear vision - it requires a 100% commitment to following the businessrules of a “no compromise” policy – on the perfection ofyour product.

Italy

I advise anyone to follow their own passions and try to make them theirwork.

Lithuania

A positive attitude is very important when you are starting a new project:never say “I can't do that”, or “it's too difficult”. You must know -everything is possible.

Spain

It is important to listen to your clients because they will give you clues toimprove your business. Although you must be prepared for everythingyou must know it is impossible to control all situations: there arequestions, attitudes and behaviour which will surprise you everyday.

UK

Just do it!

About Us

AustriaName oflead organiser: Dr. Joachim GruberName oforganisation: Bildungshaus Schloss RetzhofCity: LeitringWhat we do: Retzhof has been a further educational institute since 1948. It islocated in the state of Styria and stands for quality and innovation in lifelonglearning with an international, inclusive and cross-cultural orientation. We planand organize seminars, symposiums, conferences, congresses,workshops and cultural events on topical themes, aswell as stage active days and project weeks for schools.Website: www.retzhof.at

Bulgaria

Name oflead organiser: Katina PanchevaName of organisation: European Institute for Sustainable Development(EISD)City: SofiaWhat we do: EISD is established by a team of young, dynamic and motivatedpeople with expertise in EU projects and initiatives. We are active in the fieldof social inclusion, gender equality, good governance, institutional developmentand public policy.Website: www.eisd.bg

LithuaniaName oflead organiser: Renata BaltrimieneName oforganisation: ERCCCity: KlaipedaWhat we do: Education, Research and Consultancy Centre (ERCC) is a nonprofit non - governmental organisation operating in the employment,internship, organising formal and informal adult education, consulting, researchfor public and private companies.Website: www.ercc.lt

ItalyName oflead organiser: Mirna FusaroName oforganisation: Associazione N.E.TCity: Padova, ItalyWhat we do: Associazione N.E.T.- Networking Education and Training is anot for profit association concerned with European project design, training andsustainable local development. Established in 2001, it was founded byprofessionals that have worked in the training and social field, both at nationaland European level for a number of years.Website: www.associazionenet.it

SpainName oflead organiser: Ignacio CourelName oforganisation: Ayuntamiento de San Andrésdel RabanedoCity: San Andrés del Rabanedo (León), SpainWhat we do: Ayuntamiento offers vocational trainingand support to unemployed people through the Municipal Centre for Trainingand Employment Promotion - CEMFE (www.cemfe.org). It also helpsentrepreneurs to start up their own businesses.Website: www.cemfe.org

UKName oflead organiser: Jayne BradleyName oforganisation: Sense City/KitchenCity: Birmingham, UKWhat we do: Sense City is a not for profit companydeveloping food and regeneration projects for inner citypeople. We work with health, environmental andcommunity partners on integrating food intoneighbourhoods and lives. In 2013 thecompany will be named Kitchen(Harborne) CICand will deliver cookery and food courses for adultsand young people.Website: www.kitchenschool.co.uk