Each delegation had to bring a typical food item from their country to the meeting in Beerfelden.
HONEY from Poland
We have decided to bring honey. Poland is famous for its production and our honey is of very high quality. Probably all of you know, that honey is the best, healthy substitute for sugar. But, remember, never to heat it too much. When heated to over 60 degrees Celsius, it becomes toxic and is not healthy anymore. It has antibacterial properties, so it is used as a cure. It supports the immune system and helps when we catch a cold. It is also a cosmetic. It helps heal the wounds, moisturizes and brightens our skin. It contains a lot of vitamins and nutrients.
Honey is made by bees with the nectar of flowering plants and saved inside beehives until ready.
The most popular type of honey in Poland is rapeseed honey - light, usually crystallized and very sweet. It’s recommended for heart and skin problems. Next in line is lime/linden honey, which differs from rapeseed honey in texture. It’s rather runny. It is the best remedy for a common cold and flu, as well as stress and exhaustion.
Brown Soda Bread from Ireland
Brown Soda Bread is a very traditional Irish dish. It is served at breakfast with butter and marmalade, used at lunch to make sandwiches, it is served as an accompaniment to soup or as an appetiser with smoked salmon.
450g Plain Flour
450g Coarse wholemeal flour
50g Caster Sugar
2 heaped teaspoons of Bread Soda
2 Eggs (beaten)
750ml approx of Buttermilk
Kochkäse from Germany
It doesn’t have an English name for it. Kochkäse is a cheese and it is made from Quark, milk and butter. It is typical for our region and you only get it in our region. Typically you eat it with dark bread and onions, but many people take it to the gratin. Apfelwein, also a typical product from our region, you drink with the Kochkäse. Most Kochkäse is made from a traditional family recipe from the past. The company making Kochkäse in our region is a family company who made this since the early nineties. They began in a basement and ended in a big company which made cheese for more than 450 regional shops. The Family Company made their cheese only with products from the dairy Hüttenthal. Hüttenthal is a little town 3 kilometers away. If you like you can go there to the company to look at how they make the cheese. Here in our region you get Kochkäse in every restaurant that makes a traditional meal from grandma. Kochkäse you can get in different variations. Mostly in Kochkäse is Caraway seed, but many people don’t like it, so you can get it also without. Enjoy!
Tomato Soup from Portugal
Tomato soup is a popular dish all over the world, with many varieties, but this is the variety of Alter do Chão, made by our five cooks guided by Mrs. Otília.
1. Start by cutting the chorizo in slices and chop the pork ribs.
2. Then, add some olive oil into a frying pan. When the olive starts to boil, add the chorizo and the chopped ribs.
3. In a pan, pour some olive oil until it heats and then add the previously cut onion and cloves of garlic.
4. When the onion and garlic are done, add the peeled tomato and pepper. Cut parsley in small pieces, put it into the pan and season with salt. Let it cook.
5. Add warm water to the cooked mixture and allow it to boil for a few minutes. Then, poach the eggs.
6. Slice the bread into small pieces and place them on a plate. The chorizo and the chopped ribs are also placed in a separate plate. The tomato soup is ready to serve.
TIRAMISU from Italy
500g Mascarpone Cheese
100 g sugar
Unsweetened cocoa powder
A packet of Savoiardi Biscuits
2 cups of espresso coffee
HOW TO DO IT:
First of all, make the coffee.
Separate egg whites from yolks and remember that in order to whip the egg whites there should not be any trace of yolk.
Take a bowl and whip the egg whites until stiff: you will get at it when the egg whites will not move if you turn the bowl over.
When ready, set aside.
Now in another bowl, whisk the egg yolks with 4 tablespoons of sugar using an electric mixer 3 to 5 minutes.
add to it the mascarpone cheese and mix it.
Soak the Savoiardi biscuits into the coffee (you have already prepared)
Meanwhile dip quickly Savoiardi Ladyfingers into the coffee, for 1 sec. IMPORTANT! The biscuits should not absorb too much coffee. Then place them in a ceramic or glass cooking pan.
Spread half of the mascarpone cream on top of the ladyfingers and top with another layer of biscuits.
Finally spread the remaining mascarpone cream on top of the last layer of the ladyfingers and sprinkle with cocoa powder.
Let rest 2 to 3 hours in the freezer before serving.