Poland - We play rugby

To show our students other sports we organized rugby workshops. We invited professional rugby coach to teach rules of this game and of course to play rugby. It was a pleasure to see so happy and heavily involved children :)

Poland - Let's dance Zumba

Because a lot of Polish children spend most of  their free time in front of computer screens and TV we decided to show them other possibilities. That's why we organized Zumba afterschool classes.  We invited not only  pupils but also their parents and teachers as well. We all had a good time and I am sure we will do it again :)

Hungary - Sport competition_results

Sport competition results - Hungary

Triple jump
Boys		Girls
1.	Péter  Kocsis  /14 years/   6,30 meter	1.	Petra Búzás /11 years/      5,10 meter
2.	István Bereczki /12 years/    6,20 meter	2.	Boglárka Sápi /11 years/      5,0  meter
3.	Norbert Nagy /13 years/      5,80 meter	3.	Barbara Tóth /13 years /      4,7  meter

60 m run
Boys		Girls
1.	István Bereczki /12 years/      8,3 sec	1.	Krisztina Nagy /14 years/       9,0 sec
2.	Bence Oláh /14 years/                8,4 sec	2.	Petra Búzás /11 years /              9,1 sec
3.	István Tóth /14 years/                8,5 sec	3.	Alexandra Kozma /12 years/      9,2 sec

Skipping /1 min/
Boys		Girls
1.	Ádám Vancsik /11 years/  110 hops	1.	Lilla Kiss  /11 years/             120 hops
2.	Ákos Sőllősi /14 years/          90 hops	2.	Renáta Szombati /12 years/      110 hops
3.	Ákos Szokolai /12 years/       80 hops	3.	Krisztina Nagy /14 years /        105 hops

Hungary - Sport competition_ pictures

SPAIN: VEGETABLE GARDEN

TURKEY: Sport Competitions

FINLAND: How Do I Spend My Spare Time? Classes 6 and 2

FINLAND:How do i spend my spare time classes 6 and 2 from Pia Kapynen

FINLAND: Translating the Recipes Class 5

Translating The Recipes

The fifth graders translated the Finnish recipes into English. They found the work quite challenging but it was also a lot of fun and useful!

 

Poland - European Cuisine Days

Poland - European Cuisine Days

Last week was amazing and strikingly different in Polish school. Our pupils became chefs for 7 days. They cooked dishes from Comenius partners' countries like: Hungarian stew, Spanish tapas, Estonian/ Finnish blins, Turkish hummus, Italian pizza, British toasts and Norwegian smoked salmon sandwiches. It was great and new experience for Polish students ( we don't have cooking lessons in Polish schools).They were great chefs and all food was delicious. It's a pity that it was only one week but I am sure our children will never forget it.

FINLAND: Runeberg's Cakes

Runeberg’s Cakes (Runebergin torttu)

These cakes are named after the national poet of Finland, Johan Ludvig Runeberg. The recipe was created by her wife Fredrika.  According to the legend, Runeberg used to have these cakes in the morning for breakfast with a glass of punsch. Nowadays you can buy them from the beginning of January until the 5^th February which is Runeberg’s birthday.

Ingredients

12 cakes

1dl                             sugar

1                                                                                  egg

1 dl                       wheat flour

1 dl                       breadcrumbs

0,5 dl                    almond powder

1 teaspoon         baking powder

1 drop                  bitter almond

On top:

raspberry jam and

icing:

0,5 tablespoon   lemon juice

1 tablespoon      water

2 -3 dl                   icing sugar

Instructions

Preparing time:  30 minutes

Beat the margarine and the sugar into a foam. Add the egg and whisk well.

Add one drop of bitter almond.

Mix the dry ingredients with each other. Add the mixture into the cake batter and mix well.

Put 12 paper cake moulds onto a baking sheet.  Spoon the batter into them.

Bake the cakes in about 200 degrees C for about ten minutes.

Let the cakes cool down.

Mix the ingredients for the icing and make a circle with it on top of each cake. Put raspberry jam in the middle of the circle.

 

 

FINLAND: Berry Porridge

Berry Porridge  (Marjapuuro)

1 l             water

3 dl           lingonberries

1,5 dl       semolina

1-2 dl       sugar

 

Cook the lingonberries in the water for 5 to 10 minutes.  Whisk the semolina in and add the sugar. Cook the porridge about 5 minutes, stir once in a while. Let the porridge cool down and then beat it spongy.

A Tip:

Instead of lingonberries you can use:

- 3 dl red currants

- 5 dl rhubarb pieces and 0,25 teaspoon of cinnamon

- 6 dl apple pieces and 0,25 teaspoon of cinnamon

 

FINLAND: Karelian Pasties

Karelian Pasties (Karjalanpiirakka)

 20 pasties

 

 

Rice Porridge

2 dl                            water

2 dl                            porridge rice

1 l                               milk

1 teaspoon              salt

2 tablespoon           butter

The Crust

2 dl                            water

1 teaspoon              salt

3 dl                            rye flour

2 dl                            wheat flour

1 tablespoon           oil

For Greasing:

1 dl                            water

60 g                           butter

 

Bring the water to the boil and add the rice. Let it boil for a few minutes and add milk. Stir with a wooden fork or a scoop and let it boil slowly until the porridge thickens. Cook the porridge all in all for about 40 minutes. Add salt and butter to the porridge. Let the porridge cool down.

Measure  cold water into a bowl and add salt, rye flour and wheat flour into it. Stir with a wooden fork or a scoop at the beginning. When the dough becomes thick mix with your hand. Add the oil. Don’t knead for too long.

Make a bar out of the dough and divide it into 20 as big pieces. Make the pieces into balls and make the balls into pancakes. Pile them  and sprinkle a lot of rye flour on each pancake.

Roll out the pancakes into very thin round pies (diameter 10 – 12 cm). Use rye flour when rolling. Pile the pies also one on top of the other. Put a lot of rye flour on each pie and cover them with plastic to prevent the pies from drying.

Brush the flour off the pies with a bun brush. Put about 1,5 tablespoon of rice porridge on the pie. Spread it with a knife from top to bottom and from one side to the other. Fill three pies at a time so that the pies won’t dry. Bend the sides on the porridge and gather the sides.

Put the pies on a baking sheet. Bake the pies in 275 degrees C in the middle of the oven for about 10 minutes.

Bring water to the boil in a kettle and melt butter into it. Spread the pies with the water-butter mixture. Pile the pies into a bowl and cover the bowl with a baking paper and a towel. Let the pies soften for about half an hour. Serve the pies with an egg- butter spread.

Egg-Butter Spread (Munavoi)

Boil 4 -5 eggs for about ten minutes, let them cool down.

Peel the cold boiled eggs, chop them with a fork and add butter and little salt.

 

FINLAND: Pea Soup and Fish Soup

Pea Soup  (Hernekeitto)

You can call pea soup almost as the national soup of Finland. It is often served in diffrent kind of festivals and mass meetings. In the earlier days it was served in schools on every Thursday for school lunch, and it is still served on Thursdays for lunch with pancakes as a dessert in the army. It is also a common meal on Shrove Tuesday with a Shrove bun as a dessert. However, it takes a lot of time to prepare it.

So, instead of pea soup we give the recipe for another typical Finnish soup:

Fish Soup ( Kalakeitto)

 

6 portions

1 kg          potatoes

1               big onion

1 l             water

6               allspice

800g        fish

2,5 dl       milk

30 -50 g   butter or margarine

about 1 teaspoon of salt

dill

chives

Bring the water into boil in a kettle. Peel and cut the potatoes into cubes and chop the onion. Add them into the boiling water together with the allspice. Cut the fish into cubes. When the potatoes are almost done, add the fish. Let it boil for a few minutes.

Add milk, butter and salt into the soup.

Bring it to the boil.

Sprinkle the chopped dill and chives on the soup.

 

FINLAND: Food Words

Estonia. Food vocabulary

https://www.youtube.com/watch?v=mlI5NjNfwR0&feature=youtu.be

NORWAY: Cloudberry cream

Cloudberry cream (Multekrem)

 

Ingredients

3 dl whipping cream
4 tablespoons sugar
1 teaspoon vanilla extract
150g cloudberries (or 3-5 tablespoons cloudberry jam)  

 Instructions
1 Whip the cream and sugar, add vanilla extract.

2 Fold in the cloudberries or the cloudberry jam.

3 Pour into a nice bowl and decorate with cloudberries.

 
4 May be served with Krumkaker or put into dish-shaped krumkaker

What are cloudberries?

Cloudberries (multer in Norwegian) are picked in late summer. They grow wild at a high altitude (up in the mountains on wet, boggy areas) and cannot be cultivated.

Cloudberry bushes produce delicious orange berries that are smaller than blackberries and raspberries. Red before ripening, the fruit turns soft and orange at maturity.

If they live near to where they grow, Norwegians pick them from the end of July through the beginning of August. They are kept frozen or can be made into jam.

Cloudberry cream is served traditionally for dessert at Christmas.

   Cloudberries            on the plant                Picked cloudberries                            Cloudberry cream                                                                                                                with krumkaker

.  Read more about cloudberries here: http://mylittlenorway.com/2011/07/guide-to-cloudberries/