You work in the adult education sector? You are interested in developing tasty offers for your target groups? Have a look at our concept where we use cooking as a starting point for several learning activities. More about our philosophy you will find on this website!

Here you can find a german version of the concept.

]]> http://www.learning-kitchen.net/blog/?feed=rss2&p=525 http://www.learning-kitchen.net/blog/?p=498 http://www.learning-kitchen.net/blog/?p=498#comments Thu, 15 Jul 2010 11:26:35 +0000 sonja http://www.learning-kitchen.net/blog/?p=498 Food is always an important subject in this partnership! And Italian Food is extremely nice.

Here you can see the Czech Team visiting IAL Piemonte in Asti. It was June 2010 - nice and warm but not hot - so can you imagine a better time for traveling  and meeting interesting people from the Partnership?

Apart from food there are also other issues on the agenda. Talking about the challenges of teaching in Asti and in Znojmo, sharing ideas and learning from each other.

Sightseeing in Asti is a MUST of course. Dagmar and Simona enjoyed the Cathedral with its red bricks.

Only a few days later in July the Viennes Team visited Znojmo. This time we had a lot of work to do. Talking about evaluation, putting together further material for the website and discussing how to work on the final report. 

Grundtvig is very present in the Profit office!

Very ancient looking, isn’ it? We visited a very stocked shop with household goods. Now we can start again with cooking and . . . new projects??

You can find here lots of different spices, all in top quality. Imagine, there are 16 different types of pepper! Besides that, one can find the best selection of cook books at Babettes and the owner, Nathalie Pernstich, is really an expert in these two fields - Spice and Books for Cooks.

What they also offer in this beautiful shop in the City of Vienna is - Food!

You can taste some of the spices while having tasty homemade curries.

As soon as you enter the shop, you are overwhelmed by the flavour of the spices beeing just roasted and grind in the shop itself.

But this was only one part of our meeting work. Here we have a look at the Learning Kitchen Website in my office, which is not far away from Babettes.

Have we discussed all issues now? Yes, I think so. We can enjoy our coffee and make plans for my visit in Znojmo.

Can you guess, where we are? This is Dürnstein, an ancient town in the Wachau.

Eni in Dürnstein, looking for blue sky and a little bit of sun!

Instead of blue sky we enjoyed dinner at a famous traditional restaurant.

They served us traditional Austrian Food: Grammelschmarrn, Topfenhaluschka and Blunzn - as a starter.

Kalbsbeuschl with Dumpling

Tafelspitz (cooked beef) with vegetable and potatoes.

This is Pike again, Pike dumplings to be precise. You remember we have prepared two different dishes with that fish during our workshop. It was interesting to compare!

Ready for a walk!

We crossed the Danube with a fairy boat and went for a walk in the Apricot Gardens, always looking for the blue sky. 

Until we found it!!

Looks good, doesn’it? This was the result of an interesting process going on during our cooking event. Apple Strudel is a real Austrian Speciality and if you by the dough it is not at all difficult to make.

But this was of course no option for the Learning Kitchen chefs.

So here you can see Edith respectively her hands making the dough.

Sissi is cutting the apples in the meantime. She likes to do it just simply with a knife. You should have seen her cutting - like a real chef!

Here the two specialists start to stretch the dough.

It is important to make it so thin, that you can read a newspaper put under it.

The dough is allready buttered (with melted butter) and Edith is putting the sweet breadcrumbs and roasted minced nuts on top.

Here with the apples and lots of raisins. This is a challenging part of the process!

But the two of them managed fairly well.

Now you would expect a picture of the  wonderful looking gold-brown Strudel - so sorry to have to frustrate you. Somehow nobody seems to have taken such a photograph. But believe me, it tastes really great!

Sissi is an expert in making Viennes Apple Strudel - but in fact, this is another story. Cornelia and Cecilia are discussing  - who knows? - the receipe, may be?

Here Cornelia is preparing a special dough for one of the delicious Romanian starters.

This cheese comes directly from Romania and tastes really great.

Eni is busy stirfrying the mushrooms.

Romanian receipe, Austrian flour, nice result!

How to put everything nicely for the table . . .

Beautiful table setting, dinner is ready! Where are all the guests?

It is always a surprise what pictures you did not take . . .

Learning Kitchen is not only about cooking but also about languages: Bun venit!

And in this case it was also about the relations between food and enviroment as we can find it in our daily kitchen lives.

Here is Eni explaining the issue how it is in her country, in Rumania.

Dorothee and Onno from Germany talking about meat and what it means in terms of enviroment and food habits.

Silvia talking about the situation in Austria.

After so much work it is time to go on to more practical things: Shopping at the nearby market, the so called Meisel Markt in Vienna.

Lots of nice fresh stuff!

We found everything we need for our upcoming cooking session.

We bought the fish on a market (Meisel market) nearby our kitchen and it was really great. I had ordered it some days before and so we got pike (Hecht, in German) from the Danube and it was still alive, when we came.

The fishmonger prepared the pikes  (in fact we bougth two) for us.

Here you can see how it was skinned. But this has been done in our kitchen not at the fishmongers!

Waiting for the filling. Impressive, isn’t it?

Here is the filet. It has been chopped together with other ingredients in order to prepare a farce for the filling.

A very conveniant way to eat fish, no troubles with the fishbones! The recipe was out of an ancient Viennese cookbook.

This was the second pike, roasted in the oven together with bacon, mmhh!

The cooks proudly present their wonderful dishes!

They served it with Sauce Hollondaise.

And we all loved it!

Pike again! Next day we had the chance to taste pike dumplings at Jamek, a very good and famous Austrian Restaurant in the Wachau. So we were able to compare the different recipes.

]]> http://www.learning-kitchen.net/blog/?feed=rss2&p=325 http://www.learning-kitchen.net/blog/?p=311 http://www.learning-kitchen.net/blog/?p=311#comments Sat, 06 Mar 2010 16:14:20 +0000 sonja http://www.learning-kitchen.net/blog/?p=311 Of course I know, that the copyrigth for this expression is not in my hands. But nevertheless, I feel it does express the philosophy of the Learning Kitchen very clear.

Yes, we can!
Resource-oriented education in the kitchen

During two days, 16 women from five different European countries cooked, took photographs and shot movies together, and documented their common work on the computer and on the internet. This was, briefly said, the “Learning Kitchen Event” in June 2009 in Darmstadt, an event within the framework of the corresponding learning partnership GRUNDTVIG. The intended goal of “Learning kitchen“ is to measure and make useable the potential of a kitchen and of cooking for educational purposes. Read more…

We had the possibility to published this article in a german culinary scientific magazine. So who is able to read and understand German, might also have a look at it there and enjoy the other interesting articles there.

Our learning place was the kitchen! Gloria and her Mother showed us how to make pasta and the piemontese speciality called plins - tiny sort of stuffed noodles. Really delicious, but also hard work!

Nonna, Glorias Mother is an expert in piemontese cuisine. She liked it very much to pass on her knowledge.

Have you ever eaten Bagna Cauda? It is a simple dish made out of olive oil, anchovis and garlic. Tastes great - you can serve it with vegetable like peppers baked in the oven and peeled.

This is the farmers market in Asti near the office of IAL Piemonte. We went there in the morning, to have a look at the fresh food.

Here we learned how to make goat cheese and had the opportunity to taste it.

We also visited Eataly in Torino, a wonderful Slow Food Market with great food from Italian Producers.

Here you can buy Plin - but we prefered our home-made-ones.

Thank you Barbara, Silvia, Gloria and Nonna for this wonderful study visit.  Kitchens are very good learning places, for sure!