NUTRITION THROUGH THE TIME LIFELONG LEARNING PROGRAMME COMENIUS

Transcript

1 NUTRITION THROUGH THE TIME LIFELONG LEARNING PROGRAMME COMENIUS Arsakeio Gymnasium of Patra Mazeikiu Ventos vidurine mokykla Gimnazjum nr 10 im. 1 Dywizji Pancernej Olympion gymnasium - lyceum Instituto de enseñanza secundaria norba caesarina Istituto d istruzione superiore Guglielmo Marconi

2 Introduction In its attempt to unite and constitute a community, Europe is facing a variety of problems. Nevertheless, the foundations of a common direction and target have been laid. To this end, the exchange visits of secondary school pupils, university students and teachers are aimed at facilitating the study of educational systems, the exchange of customs and the highlighting of aspects of culture. The subject studied by the schools participating in the Comenius educational programme Nutrition through the Time highlights the customs and cultures of the participating countries, as well as their nutritional development over time. If we consider that the nutritional habits of a people represent an aspect of its culture, then it can be said that our students who participated in the programme enthusiastically and successfully projected the culture of their ancestors. The young students of each participating school managed to make a favourable impression with their projects. Research data, descriptive accounts, statistical tables and illustrations were presented by means of electronic media. The evaluation of each meeting was always positive. Congratulations should be offered to the students and the teachers advising them. We would also like to express our gratitude to all those who took part in the programme and to those who contributed in any way to its success; to the Headteachers and other staff who embraced the project wholeheartedly, but mostly to the teachers who worked tirelessly and participated in the programme; to the pupils who cheerfully and enthusiastically took part in the research which they conducted in the projects which they presented; also to the parents of the children of the programme, who treated them as their own children. Both the children and teachers were visibly moved when it came to parting company. Last but not least, we would like to thank the European Union authorities responsible for such programmes, as well as the authorities involved at national level. With such programmes a united Europe has a future. Arsakeio Gymnasium of Patra As the coordinating school of the programme, the Arsakeio Junior High School of Patra would like to thank everyone involved for their participation and contribution.

3 Coordinators Full Legal Name Αρσάκειο Γυμνάσιο Πατρών Arsakeio Gymnasium of Patra Type of Organisation EDU-SCHSec - General secondary school Legal Status X Private o Public Size (nr of 160 pupils) Commercial o Profit X Non-profit o Profit Orientation Address Agias Paraskevis Postcode City Patra Region Achaia Country Greece Scope Region Organisation's Organisation's gym-p@arsakeio.gr website (if applicable) (if applicable) Headmaster Konstantinides Konstantinos Coordinator Vlachodimitropoulos Dimitrios Partner 1 Full Legal Name Mazeikiu Ventos vidurine mokykla Type of Organisation EDU-SCHSec - General secondary school Legal Status o Private X Public Size (nr of 1056 pupils) Commercial o Profit X Non profit Orientation Address Pavenciu street 15 Postcode City Mazeikiai Region Telsiai Country Lithuania Scope Local Organisation's Organisation's ventosvm@yahoo.com website (if applicable) m.lt (if applicable) Headmistress Badaukiene Ramune Coordinator Cepauskiene Lina Partner 2 Full Legal Name Gimnazjum nr 10 im. 1 Dywizji Pancernej Type of Organisation EDU-SCHSec - General secondary school Legal Status o Private X Public Size (nr of 325 pupils) Commercial o Profit X Non profit Orientation Address Gagarina 3 Postcode City Kielce Region swietokrzyskie Country Poland Scope Local/regional Organisation's Organisation's zso10.kielce@wp.pl website (if applicable) kielce.scholaris.pl (if applicable) Principal Lubawski Wojciech Coordinator Cias-Smutek Beata

4 Partner 3 Full Legal Name ΟΛΥΜΠΙΟN Γυμνάσιο-Λύκειο OLYMPION GYMNASIUM - LYCEUM Type of Organisation EDU-SCHSec - General secondary school Legal Status X Private o Public Size (nr of 450 pupils) Commercial X Profit o Non profit Orientation Address 87, 25 TH MARCH STR. Postcode 2682 City PALIOMETOCHO Region NICOSIA Country CYPRUS Scope R - Regional Organisation's website (if applicable) Organisation's (if applicable) pathwaytutors@cytanet.c om.cy Headmistress Coordinator NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS KRITICOS MARIA MASSOURAS THEMIS Partner 4 Full Legal Name INSTITUTO DE ENSEÑANZA SECUNDARIA NORBA CAESARINA Type of Organisation EDU-SCHSec General Secondary School Legal Status o Private X Public Size (nr of 760 pupils) Commercial o Profit X Non profit Orientation Address Sta. Luisa de Marillac s/n Postcode City CACERES Region EXTREMADURA Country ESPAÑA Scope LOCAL Organisation's Organisation's javivi53@iesnorba.com website (if applicable) (if applicable) Headmaster VIDAL MARTINEZ JAVIER Coordinator GUTIERREZ CARO EMILIA Partner 5 Full Legal Name ISTITUTO D ISTRUZIONE SUPERIORE GUGLIELMO MARCONI Type of Organisation EDU-SCH Sec Secondary school Legal Status o Private x Public Size (nr of 750 pupils) Commercial o Profit x Non profit Orientation Address Via Reno Postcode City Latina Region Lazio Country Italy Scope Local Organisation's Organisation's ltis013003@istruzione.it website (if applicable) (if applicable) Headmistress Bellardini Gianna Coordinator Guerriero Ada

5 PARTICIPANDS IN THE PROGRAMME Greece Students: ASIMAKOPOULOU DANAI BAMPOUNIS GIORGOS FOTOPOULOU FOTINI GALLOPOULOU ANAMBELLA GOUDA IRINI KAPROULIA AGGELIKI KOUROUNI MARIA KOUZIOU KONSTANTINOS LADA CHRYSANTHI LAMPROPOULOU ANASTASIA LAMPROU GIANNIS MITAKIDOU CLIO MITROPOULOU VELVA MPAKLESIS PANAGIOTIS NIKOLAOU ANTZELIN OIKONOMOU MAIRA OIKONOMOU MARINA PANAGIOTAROPOULOU MARIA PAPAGIAVI ALAXANDRA PAPPAS ILIAS PETOUSI ADAMANTIA PETTAS PAVLOS SPILIOTOPOULOS NIKOLAS TROCHATOU HARA TZOUROUNI XANTHI CYPRUS ITALIA ITALIA ITALIA SPAIN LITHUANIA CYPRUS SPAIN SPAIN CYPRUS CYPRUS ITALIA SPAIN CYPRUS POLAND LITHUANIA CYPRUS LITHUANIA LITHUANIA ITALIA POLAND POLAND ITALIA POLAND SPAIN Teachers: KONSTANTINIDES KONSTANTINOS (HEADMASTER) MANTZIKA EVANGELIA (DEPUTY) KOTROTSOU ELENI LAMPROPOULOU PANAGIOTA PANAGIOTAROPOULOU MARIA (GREEK LANGUAGE) TERZI ELENI (GERMAN) VLACHODIMITROPOULOS DIMITRIOS (COORDINATOR) CYPRUS, POLAND, SPAIN, ITALY CYPRUS LITHUANIA, POLAND, ITALY SPAIN, CYPRUS, LITHUANIA, POLAND

6 PARTICIPANDS IN THE PROGRAMME Students: Cyprus ANDREAS TSIARTAS ANDREAS VASILEIOU CHRISTIANA HADJIPETROU CHRISTOFOROS GREGORIOU CHRISTOS AVRAAM CHRISTOS TSIKKOS EIRINI LOIZOU ELENA MATSI ELENI POURGOURA EVANGELOS GEORGIOU EVI MASOURA LOUKIA POYIADJI MARIOS KOLIANDRIS MELPO SCHIZA PARAYIOTA KARANICOLA SOFIYA ANGELOVA SOTEROULLA KNOFOU STYLIANOS STYLIANOU VASILIS MICHAEL GREECE LITHUANIA ITALY LITHUANIA SPAIN LITHUANIA SPAIN POLAND ITALY GREECE ITALY POLAND POLAND GREECE POLAND ITALY SPAIN SPAIN GREECE Teachers: CHRYSTALLA MICHAEL DIAMANTO ZIZIROU KATERINA NEOFYTOU KOULA PAVLOU MARIA EFTYCHIOU MARIA MOUROUTI NATASA STYLIANOU THEMISTOCLIS MASSOURAS (COORDINATOR) POLAND SPAIN POLAND ITALY SPAIN ITALY ITALY SPAIN, LITHUANIA, POLAND, GREECE

7 PARTICIPANDS IN THE PROGRAMME Spain Students: ALONSO, PAULA ANDRADA, SILVIA BALLELL MAYORAL, ANTONIO BARQUILLA, MARGARITA BOLAÑOS BRIDONNEAU, RICARDO CANTERO, MERCEDES CARRAPISO, PAULA DURÁN GUTIÉRREZ, CELIA FELIPE MASA, ELENA GARCÍA BALMASEDA, FERNANDO GARCÍA CAMINO, CARLOTA GARCÍA CAMINO, NoÉ GARCÍA PÉREZ, CRISTINA HAGAG PRECIADO, AIDA JIMÉNEZ DE LA CALLE, EVA LOZANO DOMÍNGUEZ, MARTA MARTÍN FERNÁNDEZ, MIGUEL ANGEL MARTÍN PALOMINO, JUAN LUIS MATAS FUENTE, ELISA MONTAÑA LEÓN, ALMA PAREDES, ANGEL PARRALEJO PÉREZ, LAURA PIÑERO ANTEQUERA, ÁLVARO ROL MORENO, JAVIER SÁNCHEZ GÓMEZ, RICARDO SANTOS FRANCO, SANTOS MANUEL LITHUANIA LITHUANIA POLAND LITHUANIA CYPRUS LITHUANIA LITHUANIA GREECE POLAND CYPRUS CYPRUS CYPRUS GREECE POLAND LITHUANIA GREECE ITALY ITALY POLAND POLAND ITALY CYPRUS GREECE GREECE ITALY ITALY Teachers: JAVIER VIDAL (HEADMASTER) ALICIA JIMÉNEZ Mª JOSÉ MONTES BERTA RODRÍGUEZ Mª JOSÉ GARCÍA JAVATO INMACULADA HERRANZ CID DE RIVERA EMILIA GUTIÉRREZ (COORDINATOR) GREECE CYPRUS CYPRUS, POLAND CYPRUS, POLAND, GREECE LITHUANIA, ITALY ITALY, GREECE LITHUANIA, ITALY, GREECE

8 PARTICIPANDS IN THE PROGRAMME Students: ALESSANDRO LORELLO ARIANNA MARTINO DARIO D AMATO DAVID CIOTTI DAVIDE CARDASCIA EMANUELA MADECCIA EMANUELE GIONA GABRIELE VECCHIO GIANLUCA DRI GIORGIA DAMIANI GIORGIO ARDIGO LAURA BOLDEANU LUCA ONIDA MATTEO PAOLONI NAPOLETANI ANDREA NICHOLAS PENNESIG RAPETTI LORENZO SALVATORE DOMIZIO SARA MARIANI Italy Teachers: ADA GUERRIERO (COORDINATOR) ADELE DE MARIA ANGELA DI PAOLA CIRO MELE MANUELA CARTURAN ADRIANA DI MURO

9 PARTICIPANDS IN THE PROGRAMME Lithuania Students: ABDURAJIMOVAITE BRIGITA BALCIUNAS MARTYNAS BEKEZA ROKAS BERNOTAITE AUSTEJA CEPAS ERNESTAS CESNA DOMANTAS EMBRASAS JULIUS GINIOTYTE PATRICIJA GUMULIAUSKAITE GABRIELE KAZAKAUSKAITE KAMILE KEMEKLIS KAROLIS KRYZIUTE LAURYNA LIAUGAUDAS ZILVINAS MAZEIKAITE VILTE NABAZAITE MONIKA PAKAMANYTE MILDA RAUDYTE RUGILE VASILIAUSKYTE GODA VENCKUS VYTAUTAS VENSKAVICIUTE GINTARE VITKAUSKAITE AGNE ZILINSKYTE MONIKA POLAND CYPRUS SPAIN POLAND POLAND CYPRUS ITALY ITALY CYPRUS GREECE SPAIN POLAND SPAIN GREECE CYPRUS GREECE ITALY ITALY POLAND SPAIN GREECE GREECE Teachers: BADAUKIENE RAMUNE (HEADMISTRESS) BUIVYDAITE RASA (TEACHER OF PE) CEPAUSKIENE LINA (ENGLISH ) DIRGINCIENE REGINA (ETHICS) JUOZUMIENE NIJOLE ( MATHS, DEPUTY) LIAUDANSKIENE JOLANDA (ART) MESKIENE AUDRONE (MUSIC, PRIMARY CLASSES) POCEVICIENE LIJANA ( RUSSIAN, DEPUTY) STEPONAVICIENE INGA ( CRAFT, PRIMARY CLASSES) VALENSKIENE VIOLETA ( LITHUANIAN) VISCIUNIENE VAIVA ( COMPUTER SCIENCE) CYPRUS, GREECE CYPRUS CYPRUS, ITALY, SPAIN, POLAND, GREECE ITALY CYPRUS SPAIN POLAND GREECE GREECE POLAND ITALY

10 PARTICIPANDS IN THE PROGRAMME Students: Poland AGATA SĘDZIELEWSKA KAROLINA STOLARCZYK DOROTA LEGENC MIKOŁAJ SŁAWECKI BARTŁOMIEJ PROBOSZCZ HANNA PIECHOWSKA NATALIA OSEŁKA MARIOLA BARAN MACIEK KRAWCZYŃSKI LESZEK PIERZYŃSKI NATALIA RZĘDOWSKA KAROLINA DOBROWOLSKA WERONIKA ŻĄDŁO KRYSTIAN BOŻĘCKI ARKADIUSZ FOKS ALEKSANDRA SALAMON DARIA OKŁA JAKUB KHIER GRZEGORZ SIDŁO ALEKSANDRA KUCHARSKA MICHAŁ BIJAK KAMILA MULARCZYK WERONIKA SZAFRANIEC ADRIANNA WOJARSKA LITHUANIA LITHUANIA LITHUANIA LITHUANIA LITHUANIA CYPRUS CYPRUS CYPRUS CYPRUS CYPRUS SPAIN SPAIN SPAIN SPAIN planned for SPAIN (hosted a Spanish student) GREECE GREECE GREECE ITALY ITALY ITALY ITALY ITALY (hosted a Spanish girl instead of Mariola Baran) Teachers: JOLANTA ZAUCHA (HEADMISTRESS) IZABELA CIOSEK (DEPUTY) BEATA CIAŚ-SMUTEK (COORDINATOR) KATARZYNA SNOCH JERZY SOBOŃ MICHAŁ KUCMIN DARIA MARGIEL-SOBOCINSKA IWONA OLSZEWSKA EMILIA RADEK MARIA JAKUBOWS JADWIGA KORZEC

11 1st trip: SPAIN I ENCUENTRO COMENIUS EN CÁCERES OCTOBER 2009 El primer encuentro de la asociación multilateral se celebró en nuestra ciudad en octubre de El centro IES Norba Caesarina acogió a nuestros socios invitados: veintiún estudiantes y once profesores, que participaron en distintas actividades, tanto académicas como lúdicas y culturales. The first Multilateral Comenius Partnership meeting was held in Cáceres in October Our school, Norba Caesarina, hosted the Comenius participants, which consisted of twenty-one students and eleven teachers. Together we took part in different academic and cultural activities. The meeting between the students and teachers was highly positive due to the group dynamic that was created, and the collaboration among the participants. As a result, we were able to build relationships both on a personal and professional level. With the success of our inaugural meeting in Cáceres, we have set the standards for future meetings. Our school community is continuing to achieve great success with this project and we would like to give thanks to the host families, students, and teachers for their cooperation. Everyone has made a generous contribution, and we will always remember the days we shared together in our city. La convivencia entre estudiantes y profesores de los seis países fue muy positiva, destacando el dinamismo y la colaboración entre todos los participantes tanto en las relaciones profesionales como personales y familiares. En esta acogida en Cáceres se inició el proyecto y se fijaron las bases y el método para los futuros encuentros. Nuestra comunidad educativa está consiguiendo con este proyecto un gran logro dentro de los proyectos realizados por el centro gracias a la colaboración de las familias de acogida, estudiantes, profesores y personal no docente que prestaron su colaboración y contribuyeron a que esos días de octubre permanezcan en nuestro recuerdo.

12 Recipes / Caldereta NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS 1st trip: SPAIN Ingredients: lamb in pieces,(1 kilo) green pepper,( 2 ) potato, (500 grams) garlic, (1 clove) paprika salt tomato, (4 units) medium onion, (1 unit) dry white wine, (1 cup) oregano olive oil (4 spoons) ground white pepper Cooking Instructions: Put oil in large frying pan and fry the onion, peeled and chopped, very slowly. When it is done, wash, peel and cut the tomatoes and the peppers and add them and continue cooking 15 minutes more. In a separate pan, sauté the meat in a little oil and add the mixture previously done. Crush the garlic with oregano and a bit of paprika, mix it with the white wine and add to the stew. Cook at medium heat for about an hour. Half an hour before the end of cooking, peel and chop the potatoes and add them into the stew. Cook for other 20 minutes at low heat until the potatoes and the meat are done. Ingredientes : cordero en trozos, (1 kilo) pimiento verde,( 2 unidades ) patata, 500 gramos ajo, (1 diente ) pimentón dulce sal tomate, ( 4 ) cebolla mediana, (1 ) vino blanco seco, (1 taza) orégano aceite de oliva, (4 cucharadas) pimienta blanca molida Preparación: Poner aceite en una sartén grande y freír la cebolla, pelada y picada, muy despacio; cuando comience a estar tierna, añadir el tomate previamente escaldado, pelado y cortado en trocitos y los pimientos lavados y cortados igualmente en trocitos. Continuar la cocción 15 minutos más. En una sartén aparte, rehogar la carne en un poco de aceite y añadir el preparado anterior. Majar el diente de ajo junto con el orégano y una pizca de pimentón, disolver con el vino blanco e incorporar al guiso. Dejar cocer a fuego medio durante una hora aproximadamente. Media hora antes de finalizar la cocción, pelar y trocear las patatas e incorporarlas al guiso; cocer

13 1st trip: SPAIN Recipes / Tomato soup - Sopa de tomate NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS Ingredients: Olive oil One sliced onion Tomatoes (1 ½ kg) Bay leaves Salt Cumin Stale bread (half a loaf) Red pepper ( 1) Green pepper (1 ) Ground garlic Ingredientes: Aceite de oliva Una cebolla troceada Tomates partidos en cuartos (1 1/2 kg) Laurel Sal Comino Pan de dos días Pimiento rojo ( 1 ) Pimiento verde (1 ) Ajo machado Cooking Instructions: Heat the oil in a large saucepan at medium heat, add the chopped onion, the red and the green peppers, cover and cook until everything is done. Add the peeled tomatoes, and cook them ( 15 minutes ).Add the cumin, the bay leaves and some salt. Near the end, add the ground garlic. Add as much water as necessary. Before servir, prepare the plates with the sliced bread on them and pour the soup. This soup can be served cold or hot. Preparación: Calentar el aceite en una cacerola grande a fuego medio, añadir la cebolla troceada pimiento rojo y verde, tapar y cocer hasta que se poche. Se añaden los tomates pelados, se continua cociendo todo hasta que se hagan (unos 15 minutos aproximadamente). Añadir el comino, laurel y sal. Casi al final de la cocción, añadir el ajo machado. Ajustar la cantidad de agua. Antes de servirla, colocar el pan cortado en rebanadas en el fondo de cada plato y verter la sopa. Esta sopa puede tomarse caliente o fría.

14 1st trip: SPAIN Recipes / Pulpo a la Gallega NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS Ingredients: 1 octopus (1 kg and 1 / 2) 4 medium potatoes 1 onion Bay leaves Salt Paprika Extra virgin olive oil. Ingredientes: Pulpo ( 1 y ½ kg) Patatas de tamaño medio Cebolla ( 1 ) Hojas de laurel ( 2 ) Sal Pimentón dulce Aceite de oliva virgen extra Cooking Instructions: Put the octopus in the fridge, better frozen before. Take it out 24 hours before from the refrigerator. Put it into boiling water with onion and bay leaves for 30 minutes. Take it out, let it cool and cut it into small pieces. Cut the potatoes into thin slices, about 10 cm, and boil them with a little salt. Take a wooden plate, put a bed of potatoes and the octopus on them. Pour some extra virgin olive oil, paprika and salt. Preparación: Congela el pulpo. Sácalo 24 horas antes para que se descongele. Una vez descongelado, ponlo en una olla con agua hirviendo, cebolla y el laurel durante 30 minutos. Sácalo, déjalo enfriar y córtalo en trozos pequeños. Corta las patatas en rodajas de unos 10 cm aproximadamente, y ponlas a hervir en agua con un poco de sal. Coge un plato de madera, haz una cama de patatas y pon el pulpo encima. Alíñalo con un poco de aceite de oliva, sal y pimentón.

15 Recipes / Paella NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS 1st trip: SPAIN Ingredients: Rice, 600 grams Clams, 500 grams Shrimps, 300 grams Tomato (2), Green pepper (1), Garlic, Small onion (1), Red pepper (2), Frozen peas, 150 grams Food yellow colouring Parsley Chicken, 800 grams Squids, 200 grams Saffron Salt Olive oil, 1/2 cup Cooking Instructions: Wash the clams in cold water with salt; heat them till they open and take them out keeping the broth apart. Wash the peppers, take the seeds out and cut them into pieces Wash the chicken and to cut it into pieces. Wash the squids and to cut them. Peel the shrimps and cook the shells and the heads for 10 minutes; strain the broth and keep it. Heat the oil in a paella and fry the chicken, add the squids, sauté for a couple of minutes and add the sliced onion, the peppers, the peas and the tomatoes. Sauté everything for 15 minutes. Add the rice, mix and pour with the warm broth of the shrimps and clams adding water till it is twice the quantity of rice. Crush the garlic, parsley and the saffron and add it to the paella, salt and add some colouring and cook for 15 minutes. When it is nearly cooked, add the shrimps and the clams. Keep it aside for 3-4 minutes and to serve. Ingredientes: Arroz, 600 gramos Almeja, 500 gramos. Gamba, 300 gramos. Tomate maduro, 2 unidades. Pimiento verde, 1 unidad. Ajo, 2 dientes. Perejil Colorante alimenticio amarillo, al gusto. Pollo, 800 gramos. Calamares, 200 gramos Cebolla pequeña, 1 unidad. Guisante congelado, 150 gramos. Pimiento morrón, 2 unidades. Azafrán, 10 hebras Sal, al gusto. Aceite de oliva, 1/2 taza Preparación: Lavar las almejas en agua fría con sal; abrirlas en un cazo con 1/2 taza de agua, colar y reservar las almejas y el caldo por separado. Lavar los pimientos, quitarles las semillas y trocearlos. Lavar el pollo y trocearlo. Lavar los calamares y cortarlos en tiritas. Pelar las gambas y cocer las cáscaras y las cabezas durante 10 minutos; colar y reservar el caldo. Calentar el aceite en una paella y freír el pollo hasta que se dore; agregar los calamares, saltear un par de minutos y añadir la cebolla muy picada, los pimientos, los guisantes y los tomates pelados. Rehogar todo durante 15 minutos. Incorporar el arroz, mezclar y regar con el caldo caliente de las gambas y almejas, añadir agua hasta que sea el doble de la cantidad de arroz.

16 Recipes / Leche frita NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS 1st trip: SPAIN Ingredients: ½ litre of milk Three yolks Three spoons of sugar ½ kilogramme of flour Two beated eggs Some breadcrumbs A lemon peel Ground cinnamon Icing sugar Cooking Instructions: Beat the eggs and the sugar, gradually adding flour. When the pastry is well mixed, add milk slowly and keep moving it in the same direction. Leave it to simmer. Add the lemon peel while moving until the mix is thick. Spread it out and leave it to cool. Cut it into squares and dip them in batter. Fry the squares. Cover them with icing sugar and cinnamon when they ve already given off all the oil. Leche frita is a cheap dessert and it s quite easy to prepare. Ingredientes: ½ litro de leche Tres yemas de huevo Tres cucharadas de azúcar ½ kilogramo de harina Dos huevos batidos Pan rallado Cáscara de limón Canela en rama Azúcar glasé Preparación: Bate los huevos y el azúcar, añadiendo harina poco a poco. Cuando la pasta esté bien mezclada, añade leche lentamente mientras sigue removiendo en la misma dirección. Déjalo cocer a fuego lento. Añade la cáscara de limón mientras remueves hasta que la masa está sólida. Apártalo y deja que se enfríe. Corta en cuadraditos y rebózalos. Frie los cuadrados. Recúbrelos con azúcar glasé y canela cuando hayan soltado todo el aceite. La Leche frita es un postre asequible y fácil de preparar.

17 2nd trip: CYPRUS THE MEETING IN CYPRUS (8 - February 13, 2010) / ΣΥΝΑΝΤΗΣΗ ΣΤΗ ΚΥΠΡΟ (8-13 Φεβρουαρίου 2010) The second meeting of the programme was held in Cyprus from 8 until 13 February After the arrival of the groups the students were taken by the hosting families and the teachers were transferred to their hotel in the old part of Nicosia.On Monday the 8th, all the participants arrived at the school where an official welcome took place alongwith a briefing on the program that would follow. The students of the school presented a program that included traditional songs and dances and then a tour in the school premises took place. Then all the teachers had lunch at a traditional restaurant in the area. In the afternoon a tour in the old city within the Venetian walls took place in which the guests had the opportunity to see how the situation in Nicosia is, nowadays, as it was formed after the war in It must be noted that Nicosia is the last divided capital city in Europe. The tour included Laiki Yitonia, a traditional neighbourhood, the Omeriye Ottoman Baths, the Hadjigeorgakis Kornesios Residence,( he was the last Dragoman during the Ottoman rule in Cyprus), the Archbishop's Palace and the Cathedral of St. John, the separation line, the "green line" as it is commonly known, Ledra str. and Onasagorou str. etc.on Tuesday, February 9th, the presentations of the program with particular reference on the effects of nutrition on health and sports took place at school followed by a special lunch with traditional dishes of the participating countries. In the afternoon the participants were free to explore the city of Nicosia and visit some other places of interest. On Wednesday, February 10th, the rest of the presentations continued at school followed again by a Mediterranean breakfast. In the last session a review about the meeting took place and some points for the next meeting in Lithuania were highlighted.afterwards, all the teachers went for a tour to Kyperounda, a village in the Troodos mountains, where they had lunch. There, they also paid a visit to a local winery before returning to Nicosia where they had a free afternoon. On Thursday, all the students and teachers went for a tour to Limassol where they visited the archaeological site of Kourion. There, they were guided to the ancient theater and the Roman baths and mosaics. On the way to Limassol Mall, they paid a visit to Colossi Castle, a place where the Commandaria, the military command during the Crusades, had their headquarters. On Friday, February 11th, another trip was held, to Larnaca this time. There, the teachers and the pupils paid a visit to Hala Sultan Tekke, an Ottoman mosque, built to honor Umm Haram, the niece of Muhammad, who visited Cyprus and died there after an accident. It should be noted that this place is the third most important religious monument for the Muslims. Nearby, the visitors admired the Salt Lake,a favourite place for migratory birds and a place protected by the state. Afterwards, they visited the town of Larnaca and, in particular,the church of St. Lazarus, where they were guided and visited the Saint s grave. St. Lazarus became the first bishop of Larnaca after his Resurrection by Jesus and his escape from his predators in Jerusalem. The whole group had a chance to enjoy some time on the beach for the rest of the day and had a drink. Even though it was February, the weather was quite nice and allowed all to enjoy some sunshine. In the evening, the teachers with their colleagues from the school enjoyed an evening with traditional food and music in a tavern in St. Anna. On Saturday, February 12, 2010, all the groups started their way back. The meeting may be regarded as successful, although the weather was not the most appropriate since it was rainy most of the time. The students were hosted in an area of about 50 kilometres from school but the comments were good as they had received excellent hospitality by the families. Several students stayed in villages where they had the opportunity to experience rural life. Something which was very characteristic is the fact that all students who participated, guests and hosts, managed to get together and have fun at nights in Nicosia. All the families who hosted children offered their hospitality considering the children as members of their family.the experience for the children of our school was unique. It should be noted that, in the beginning, some were reluctant to participate in the program but after the experience they had they kept asking for a second opportunity to participate in such program.

18 2nd trip: CYPRUS THE MEETING IN CYPRUS (8 - February 13, 2010) / ΣΥΝΑΝΤΗΣΗ ΣΤΗ ΚΥΠΡΟ (8-13 Φεβρουαρίου 2010) Η δεύτερη συνάντηση μέσα στα πλαίσια του προγράμματος έγινε στη Κύπρο από τις 8 μέχρι τις 13 Φεβρουαρίου Με την άφιξη των ομάδων έγινε η τακτοποίηση των μαθητών στις οικογένειες και των καθηγητών σε ξενοδοχείο στη παλιά Λευκωσία. Την Δευτέρα 8 Φεβρουαρίου, όλοι οι συμμετέχοντες πήγαν στο σχολείο όπου έγινε η επίσημη υποδοχή και η ενημέρωση για το πρόγραμμα που θα ακολουθούσε. Παρουσιάστηκε από τους μαθητές του σχολείου καλλιτεχνικό πρόγραμμα που περιλάμβανε παραδοσιακά τραγούδια και χορούς και έγινε ξενάγηση στις εγκαταστάσεις του σχολείου. Μετά ακολούθησε γεύμα για τους καθηγητές σε παραδοσιακή ταβέρνα στη περιοχή. Το απόγευμα της ίδιας μέρας έγινε ξενάγηση στη παλιά πόλη που βρίσκεται μέσα στα Ενετικά τείχη, όπου οι προσκεκλημένοι είχαν την ευκαιρία να δουν επί τόπου την κατάσταση στην οποία βρίσκεται η Λευκωσία σήμερα, η τελευταία μοιρασμένη Ευρωπαϊκή πρωτεύουσα. Η περιήγηση περιλάμβανε τη Λαική Γειτονιά, τα Οθωμανικά Λουτρά Ομεριέ, την οικία του Χατζηγεωργάκη Κορνέσιου, του τελευταίου δραγομάνου κατά την Οθωμανική κυριαρχία στη Κύπρο, το Αρχιεπισκοπικό Μέγαρο και τον Καθεδρικό Ναό του Αγίου Ιωάννη, την γραμμή διαχωρισμού,την «πράσινη γραμμή» όπως είναι γνωστή, τις κεντρικές οδούς Λήδρας και Ονασαγόρου κ.α. Την Τρίτη 9 Φεβρουαρίου έγιναν οι παρουσιάσεις πάνω στο θέμα του προγράμματος με ιδιαίτερη αναφορά στις επιδράσεις της διατροφής στην υγεία και τον αθλητισμό. Ακολούθησε γεύμα στο σχολείο με παραδοσιακά φαγητά των συμμετεχουσών χωρών. Το απόγευμα ήταν ελεύθερο. Την Τετάρτη 10 Φεβρουαρίου συνεχίστηκαν οι παρουσιάσεις στο σχολείο και ακολούθησε Μεσογειακό Πρόγευμα. Κατά την τελευταία συνεδρία, έγινε μια ανασκόπηση της συνάντησης και τονίστηκαν κάποια σημεία για την επόμενη συνάντηση στην Λιθουανία. Ακολούθησε εκδρομή και γεύμα στη Κυπερούντα, ένα ορεινό χωριό στο Τρόοδος, και μετά επίσκεψη σε τοπικό οινοποιείο. Το απόγευμα ήταν ελεύθερο. Την Πέμπτη 11 Φεβρουαρίου, πραγματοποιήθηκε εκδρομή στη Λεμεσό και επίσκεψη στο αρχαιολογικό χώρο του Κουρείου όπου έγινε ξενάγηση στο αρχαίο θέατρο και στα Ρωμαϊκά ψηφιδωτά και λουτρά. Καθ οδό προς το shopping mall της Λεμεσού, έγινε επίσκεψη στο Κάστρο του Κολοσσίου, χώρος όπου έδρευε η Commandaria, η στρατιωτική διοίκηση κατά τις Σταυροφορίες. Την Παρασκευή 11 Φεβρουαρίου πραγματοποιήθηκε εκδρομή στη Λάρνακα. Εκεί έγινε επίσκεψη στο Οθωμανικό τέμενος Χαλά Σουλτάν Τεκκέ, το οποίο κτίστηκε προς τιμή της ανιψιάς του Μωάμεθ, Ουμ Χαράμ η οποία επισκεπτόμενη την Κύπρο πέθανε μετά από δυστύχημα στο χώρο εκείνο. Αξίζει να σημειωθεί ότι είναι το τρίτο σε σπουδαιότητα θρησκευτικό μνημείο για τους Μωαμεθανούς. Δίπλα από το τέμενος, οι επισκέπτες θαύμασαν την Αλυκή που αποτελεί ένα καταφύγιο αποδημητικών πουλιών και προστατεύεται από το κράτος. Μετά έγινε επίσκεψη στη πόλη της Λάρνακας και συγκεκριμένα στην εκκλησία του Αγίου Λαζάρου όπου βρίσκεται και ο τάφος του Αγίου. Ο Άγιος Λάζαρος έγινε ο πρώτος επίσκοπος της Λάρνακας όταν κατέφυγε εκεί μετά την Ανάστασή του από τον Ιησού καταδιωκόμενος από τους ειδωλολάτρες. Κατά το υπόλοιπο της μέρας, όλη η ομάδα είχε την ευκαιρία να απολαύσει αρκετό χρόνο στη παραλία της Λάρνακας αφού η μέρα, άνκαι ήταν Φεβράρης, ήταν καλή και ηλιόλουστη. Το βράδυ οι καθηγητές μαζί με τους συναδέλφους από το σχολείο απόλαυσαν μια βραδιά με παραδοσιακούς μεζέδες και μουσική σε ταβέρνα στην Αγία Άννα. Το Σάββατο 12 Φεβρουαρίου 2010 άρχισε η αποχώρηση των ομάδων. Η συνάντηση μπορεί να χαρακτηριστεί σαν επιτυχής παρά το γεγονός ότι ο καιρός δεν ήταν και ο πιο κατάλληλος αφού ήταν κατά το πλείστο βροχερός. Οι μαθητές είχαν κατανεμηθεί σε μια μεγάλη ακτίνα από το σχολείο αλλά τα σχόλια ήσαν πάρα πολύ καλά αφού είχαν τύχει άψογης φιλοξενίας από τις οικογένειες. Αρκετοί μαθητές φιλοξενήθηκαν σε χωριά όπου είχαν την ευκαιρία να ζήσουν την ανάλογη αγροτική ζωή. Χαρακτηριστικό ήταν το γεγονός ότι όλοι οι μαθητές που συμμετείχαν, οι φιλοξενούμενοι και οι φιλοξενούντες, τα κατάφερναν να μαζεύονται και να διασκεδάζουν τα βράδια στη Λευκωσία. Όλες οι οικογένειες που φιλοξένησαν τα παιδιά πρόσφεραν ότι μπορούσαν θεωρώντας τα σαν μέλη της οικογένειας. Η εμπειρία για τα παιδιά του σχολείου μας ήταν μοναδική. Αξίζει να σημειωθεί το γεγονός ότι στην αρχή κάποια ήσαν διστακτικά για να συμμετέχουν στο πρόγραμμα αλλά μετά από την εμπειρία που είχαν άρχισαν να ζητούν να έχουν ξανά την ευκαιρία να συμμετάσχουν σε παρόμοιο πρόγραμμα.

19 Recipes / Afelia - Αφέλια NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS 2nd trip: CYPRUS Ingredients: 1 kilo of lean pork with the bone, cut into cubes 1 cup (200 ml) red wine 1-2 tablespoons coriander seeds crashed Salt and freshly ground pepper 1 stick of cinnamon 6 tablespoons sunflower or other vegetable oil Υλικά: 1 κ. άπαχο χοιρινό κρέας με το κόκαλο του, τεμαχισμένο σε κύβους 1 ποτήρι (200 ml) κόκκινο κρασί 1-2 κουταλιές της σούπας χοντραλεσμένοι σπόροι κολιάνδρου Αλάτι και πολύ φρεσκοτριμμένο πιπέρι 1 ξυλάκι κανέλα 6 κουταλιές της σούπας ηλιέλαιο ή κάποιο άλλο φυτικό έλαιο Cooking Instructions: Marinate the meat with the wine and she spices for at least 4 hours, preferably overnight. Take the meat out and keep the marinade for later. Heat the oil in a pan to cook the meat until it gets brown and becomes slightly crispy. If necessary, add more oil. Wipe any excess of oil from the pan and put the meat back with the marinade and enough cold water to cover the meat. Cover the pan and cook on low heat on the stove for half an hour or until the meat is tender. It s ready when almost all the liquid is absorbed and a thick sauce is left. It is served with pilaf made with bulgar wheat Οδηγίες: Μαρινάρετε το κρέας με το κρασί και τα μπαχαρικά για τουλάχιστον 4 ώρες, κατά προτίμηση αποβραδίς. Έπειτα βγάζετε το κρέας και κρατάτε τη μαρινάδα για αργότερα. Ζεσταίνετε το λάδι σε μια κατσαρόλα για να τσιγαρίσετε λίγο-λίγο τους κύβους του κρέατος μέχρι να ροδίσει και να γίνει κάπως τραγανιστό. Αν χρειαστεί, προσθέτετε κι άλλο λάδι. Σκουπίζετε όλα τα υπολείμματα του λαδιού από την κατσαρόλα και ξαναβάζετε το κρέας με τη μαρινάδα και τόσο κρύο νερό όσο χρειάζεται για να σκεπαστεί το κρέας. Κλείνετε με το καπάκι και μαγειρεύετε σε χαμηλή φωτιά, στο μάτι της κουζίνας, για μισή ώρα ή μέχρι να μαλακώσει το κρέας. Θα πρέπει να έχει πιει σχεδόν όλο του το ζουμί αφήνοντας μια πηχτή σάλτσα. Σερβίρεται με πιλάφι πουργούρι

20 Recipes / Shieftalies - Σιεφταλιές NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS 2nd trip: CYPRUS Ingredients: 1 kilo (500 gr. pork, 500 grams. lamb) minced 1 cup of bread crumbs 2 large onions, grated 1 / 2 cup of chopped parsley 1 teaspoon of cinnamon Salt, pepper, 4 Mbolia (membranes of intestines) Υλικά: 1 κιλό (500 γραμμ. χοιρινός, 500 γραμμ. αρνίσιος) κιμάς 1 φλιτζάνι. τσαγιού ψίχα ψωμιού 2 κρεμμύδια μεγάλα, τριμμένα 1/2 φλιτζάνι τσαγιού μαϊντανός ψιλοκομμένος 1 κουταλάκι γλυκού κανέλα αλάτι πιπέρι 4 μπόλιες ή πάνες ή μανδηλαριές (σκέπη) Cooking Instructions: Wash the mbolia thoroughly using salt and vinegar and leave them to dry. Mix all the ingredients together and make small balls. Wrap the balls in pieces of mpolia and cook on charcoal or on the grill. Serve with fresh chopped parsley and onion Οδηγίες: Πλένουμε πολύ καλά τις μπόλιες μέσα σε μια λεκάνη με νερό, ξίδι και αλάτι. Τις βάζουμε σε τρυπητό να στραγγίσουν. Ζυμώνουμε καλά όλα τα υπόλοιπα υλικά και τα πλάθουμε σε μακρόστενα κομμάτια. Τυλίγουμε με την μπόλια (σαν τα ντολμαδάκια) και ψήνουμε τις σεφταλιές στα κάρβουνα