Worldwide national dishes A sustainable approach from seventeen different countries By Marianne Erichsen Edited by: Johannes Kahl Susanne Gjedsted Bügel Funded by: Software AG Stiftung, Darmstadt, Germany and the Erasmus+ Programme of the European Union 2016-1-PL01-KA203-026652. Worldwide national dishes A sustainable approach from seventeen different countries By Marianne Erichsen Edited by: Johannes Kahl Susanne Gjedsted Bügel Funded by: Software AG Stiftung, Darmstadt, Germany and the Erasmus+ Programme of the European Union 2016-1-PL01-KA203-026652. TABLE OF CONTENT PREFACE This is not just a cookbook. It is an opportunity to look closer into the differences between cultures, the food chain, health and sustainability aspects, for each one of us. This collection of recipes not only describes delicious dishes, it also provides access to the process. A process tha DESCRIPTION OF THE TASK By Johannes Kahl The intention of this task was to give the students an entry point for developing a personal approach to the sustainability of food systems and diets. The work was divided into six different steps: 1. Selection of a traditional meal or dish from the home re MAP OF THE NATIONAL DISHES Salmorejo Coca de Trampó Huevos rotos con jamòn Migas Arroz con leche Reibekuchen mit apfelmus und pumpernickel Blaue Zipfel Bratkartoffeln mit Kräuterquark Blaue Fränkischer Zwiebelkuchen Stegt flæsk med persillesovs Köttbullar med potatismos Finnbiff Seapraad hapukaps CHINA By Yao Chen Baozi - Steamed Bun Recipe, 4 persons Dough 400 g all-purpose flour 200 g water 10 g yeast Stuffing 400 g pork (organic) 60 g scallion 8 g salt Preparation (2 hours) Two main parts: dough and stuffing Four key points: 1. Leaven & knead dough: Mix all the dough ingredients. Leaven Health and sustainability aspects of the dish Energy content/ per person: 2001 kJ Content in grams per person: Plant:animal protein ratio 1 : 2.1 Fruit and vegetable consumption 15 g Total of ca. 170g vegetables Degree of (pre-)processing Medium - high Diversity of food/ingredients Medium - low Ra DENMARK By Jane Petersen Stegt flæsk med persillesovs - Grilled pork belly and parsley sauce Recipe, 4 persons 800 g pork belly 500 g potatoes, boiled 1 tbsp. salt Parsley sauce 2 tbsp. butter 2 tbsp. wheat 400 ml milk 12 lemon juice 1 large bunch of parsley Salt and pepper Preparations (45 minute Health and sustainability aspects of the dish Energy content/ per person: 3288 kJ Content in grams per person: Fat: 50.8 Sugars: 6.5 Salt: 2.14 Plant:animal protein ratio 1 : 12.77 Fruit and vegetable consumption 25 g Total of ca. 170g vegetables Degree of (pre-)processing Medium - high Diversity By Mariana Maante ESTONIAN Seapraad hapukapsa ja kõrvitsaga - Pork roast with sauerkraut and pumpkin Recipe, 4 persons 1 kg pork with rind 2 tbsps. salt 1 tbsp. pepper 2 tbsps. mustard 2 tbsps. oil Estonian sauerkraut 1 kg sauerkraut 500 g pork 500 ml water Serve with pickled pumpkin, potatoes a Health and sustainability aspects of the dish Energy content/ per person: 3774 kJ *alcohol, sugar alcohol and/or organic acids Content in grams per person: Fat: 61.8 Sugar: 9.4 Salt: 8.5 Pickled pumpkin Mustard Plant:animal protein ratio 1 : 13.46 Fruit and vegetable consumption of ca. 170g vege By Clarisse Loaec FRANCE Blanquette de veau - Blanquette of veal Recipe, 4 persons Blanquette (meat) 800 g veal 15 ml white wine 180 g mushrooms 4 carrots Salt, pepper Broth 1 onion 1 garlic 1 clove Salt, pepper Roux (white sauce) 30 g butter 30 g flour Water from broth 100 ml fresh cream 1 yolk Health and sustainability aspects of the dish Energy content/ per person: 4025 kJ Content in grams per person: Plant:animal protein ratio 1 : 3.85 Fruit and vegetable consumption ca. 170g vegetables 135.8Total g perof person Degree of (pre-)processing Medium - low Diversity of food/ingredients Low FRANCE By Maxime Le Roux Ratatouille Recipe, 4 persons 300 g onions 300 g red and green sweet peppers 500 g eggplant 600 g zucchini 700 g tomatoes 2 branches of thyme Some leaves bay 6 cloves garlic 6 tablespoons of olive oil Served as a side dish for meat or fish, as shown in the picture. Prepar Health and sustainability aspects of the dish Energy content/ per person: 1329 kJ Content in grams per person: Plant:animal protein ratio 1:0 Fruit and vegetable consumption of ca. 170g vegetables 618.8Total g Degree of (pre-)processing Medium - high Diversity of food/ingredients Medium Rate of lo By Magdalena Becker GERMANY Blaue Fränkischer Zwiebelkuchen Franconian onion pie Recipe, 8 pieces Dough 150 ml warm milk 12 cube yeast 12 tsp. sugar 12 tbsp. salt 200 g rye flour 100 g wheat flour Covering 1 kg onion 100 g bacon 400 g sour cream 3 eggs Salt, pepper, kummel Preparation (2 hours) Health and sustainability aspects of the dish Energy content/ per person: 1328 kJ Content in grams per person: Fat: 10.6 Sugars: 11.2 Salt: 0.95 Plant:animal protein ratio 1 : 1.28 Fruit and vegetable consumption 125 gTotal of ca. 170g vegetables Degree of (pre-)processing Medium - high Diversity GERMANY By Eva-Maria Hansel Blaue Zipfel - Blue tail ends Recipe, 4 persons 4 pair of Bratwurst 2 onions 125 ml Franconian wine 125 ml vinegar 375 ml water 1 carrot 1 celery 1 parsley root Spices, oil Preparation (45 minutes) 1. Peel and cut the vegetables into fine strips (use the celery green) 2 Health and sustainability aspects of the dish Energy content/ per person: 2519 kJ *dietary fibre, alcohol, sugar alcohol and/or organic acids Content in grams per person: Fat: 46.8 Sugars: 7.8 Salt: 1.5 Plant:animal protein ratio 1 : 14.4 Fruit and vegetable consumption 125 g Degree of (pre-)proc By Eli Berlinghof GERMANY Bratkartoffeln mit Kräuterquark - Fried potatoes with herb quark Recipe, 4 persons 1 kg potatoes (low starch variety) 500 g quark (german fermented fresh cheese, 20 % fat) 100 g fresh herbs (parseley, chives) 1 dl milk Little fat (olive oil and/or butter) 1 tbsp. mustard Health and sustainability aspects of the dish Energy content/ per person: 2031 kJ Content in grams per person: Plant:animal protein ratio 1 : 0.73 Fruit and vegetable consumption 37.5 gTotal of ca. 170g vegetables Degree of (pre-)processing Low Diversity of food/ingredients Medium Rate of local fo GERMANY By Thomas Knorr Reibekuchen mit apfelmus und pumpernickel Hash Browns with apple purée and pumpernickel Recipe, 4 persons 500 g potatoes 120 g onions 2 tbsp. soy flour (equal to 2 eggs) Pinch of salt 110 ml oil 250 g pumpernickel (rye bread) 355 g apple puree Preparations (45 minutes) 1. Health and sustainability aspects of the dish Energy content/ per person: 2298 kJ Content in grams per person: Plant:animal protein ratio 1:0 Fruit and vegetable consumption 89 g Total of ca. 170g vegetables Degree of (pre-)processing Medium - high Diversity of food/ingredients Medium Rate of loca By Tracy Philips GHANA Red-Red - Fried Plantain and Beans Recipe, 4 persons 200 g pork 320 g canned mackerel 690 g plantain 64 g tomatoes (blended) 200 g black-eyed peas 100 g onions 100 ml palm oil 5 g dried, milled shrimp 5 g dried, milled fish 10 g red chili powder Preparation (5 minutes/ 1.5 Health and sustainability aspects of the dish Energy content/ per person: 3337 kJ Content in grams per person: Fat: 45.5 Sugar: 31.5 Salt: 2 Plant:animal protein ratio 1 : 1.56 Fruit and vegetable consumption of ca. 170g vegetables 263.8Total g Degree of (pre-)processing Low Diversity of food/ingr By Hanum Hapsari INDONESIA Pepes Ikan - Indonesian steamed fish Recipe, 4 persons 1000 g Tilapia fish 30 ml fresh lime juice 2.5 g lime leaves 5 g salam leaves (Indonesian bay leaves) 10 g lemon grass 100 g basil Banana leaves* Spice paste 30 g garlic 70 g shallots 5 g fermented starfruit 42 g gr Health and sustainability aspects of the dish Energy content/ per person: 1255 kJ *dietary fibre, alcohol, sugar alcohol and/or organic acids Content in grams per person: Plant:animal protein ratio 1 : 21.97 Fruit and vegetable consumption 77.5 gTotal of ca. 170g vegetables Degree of (pre-)proces ITALY By Maximilian Henkel Brasato al narolo con polenta - Barolo beef stew with polenta Recipe, 4 persons 500 g beef shank 5 tbsp. olive oil 1 bottle Barolo 2 carrots 2 sticks of celery 1 onion 4 shallots 2 leaves fresh bay leaf 2 sticks of rosemary 10 juniper berries 5 cloves Salt, pepper 800 g Health and sustainability aspects of the dish Energy content/ per person: 1616 kJ *dietary fibre, alcohol, sugar alcohol and/or organic acids Content in grams per person: Plant:animal protein ratio 1 : 14.36 FruitTotal and vegetable consumption of ca. 170g vegetables 96.5 g Degree of (pre-)proces By Davide Fede ITALY La parmigiana di melanzane - Eggplant pie Recipe, 4 persons 1250 g eggplant 160 g eggs 400 g tomato sauce 5 g sugar 40 g onion 14 g garlic 200 g tuma cheese 70 g caciocavallo 14 g basil 40 g olive oil Salt, pepper 470 g bread Preparation (1 hour) 1. Cut the eggplants in slic Health and sustainability aspects of the dish Energy content/ per person: 3161 kJ Content in grams per person: Fat: 32 Sugar: 15.8 Salt: 6.6 Plant:animal protein ratio 1 : 1.65 Fruit and vegetable consumption of ca. 170g vegetables 429.5Total g Degree of (pre-)processing Medium - low Diversity of ITALY By Leonardo Grasso Pasta con le fava - Pasta with fava beans and fennel Recipe, 4 persons 200 g fresh fava beans 360 g wholegrain stone-ground spelt pasta 200 g onion 120 ml extra virgin olive oil 150 g wild fennel leaves 50 g ricotta cheese (optional) Preparation (30 minutes) 1. Fresh fava Health and sustainability aspects of the dish Energy content/ per person: 2764 kJ Content in grams per person: Plant:animal protein ratio 1:0 Fruit and vegetable consumption of ca. 170g vegetables 137.5 Total g Degree of (pre-)processing Medium - low Diversity of food/ingredients Medium Rate of lo By Gloria Passuello ITALY Tortelli di zucca mantovani - Pumpkin tortelli from Mantova Recipe, 5 persons Tortelli dough 5 eggs 500 g flour 1 tbsp. oil Filling 1.5 kg pumpkin 200 g mustard 200 g amaretti 1 egg Topping 20 g parmigiano 20 g melted butter Salt, nutmeg 20 g parmigiano Preparation (1 h Health and sustainability aspects of the dish Energy content/ per person: 4323 kJ *dietary fibre, alcohol, sugar alcohol and/or organic acids Content in grams per person: Plant:animal protein ratio 1 : 0.77 Fruit and vegetable consumption 375 gTotal of ca. 170g vegetables Degree of (pre-)processi KENYA By Okech Duncan Okoth Kenyan sukuma wiki - Kales Recipe, 4 persons 1 kg kale 40 g corn oil Pinch of salt Spices e.g. horse-radish, nutmeg, wasabi, etc. 2 onions 4 tomatoes 1 kg corn flour Preparation (30 minutes) 1. Remove the stalks from the tough leaves 2. Chop the kale into smaller pieces Health and sustainability aspects of the dish Energy content/ per person: 5005 kJ Content in grams per person: Plant:animal protein ratio 1:0 Fruit and vegetable consumption 400 gTotal of ca. 170g vegetables Degree of (pre-)processing Medium Diversity of food/ingredients Medium - high Rate of loca NORWAY By Marianne Erichsen Finnbiff - Reindeer stew Recipe, 4 persons 400 g shredded reindeer (finnbiff) 250 g mushrooms 200 ml water 100 ml milk 300 ml rømme (Norwegian sour cream, 38%) Salt, pepper Potato mash 800 g potatoes 200 ml milk Salt, pepper Served with broccoli and lingonberries. Prepa Health and sustainability aspects of the dish Energy content/ per person: 2873 kJ Meat and lingonberries Potatoes Content in grams per person: Fat: 34 (0.12 n-3) Sugars: 13 Salt: 0.6 Broccoli Mushrooms, Holland Milk and rømme Plant:animal protein ratio 1 : 2.1 Fruit and vegetable consumption 15 PAKISTAN By Tooba Jamil Biryani Spicy rice Recipe, 4 persons 500 g rice 400 g onions 200 g rapeseed oil 300 g tomatoes 10 g lemon 10 g green chili Salt as per taste Yellow food colour pinch mixed in 3 tbsp. water Marination 500 g chicken 200 g yoghurt 2 tbsp. red chili powder Salt as per taste 2 Health and sustainability aspects of the dish Energy content/ per person: 4957 kJ Content in grams per person: Plant:animal protein ratio 1 : 2.08 Fruit and vegetable consumption 180 gTotal of ca. 170g vegetables Degree of (pre-)processing Low Diversity of food/ingredients High Rate of local food POLAND By Monika Ostrowska Bigos Hunter s stew Recipe, 4 persons 500 g cabbage 500 g sauerkraut 30 g dried mushrooms 20 g oil 400 g onions, chopped 150 g polish sausage, sliced 250 g boneless beef, diced 250 g pork shoulder, diced 100 g bacon, cut into cubes 150 g red wine 70 g dried plums 3-4 (0 Health and sustainability aspects of the dish Energy content / per person: 2258 kJ *dietary fibre, alcohol, sugar alcohol and/or organic acids Content in grams per person: Plant:animal protein ratio 1 : 5.4 Fruit and vegetable consumption 360 gTotal of ca. 170g vegetables Degree of (pre-)processi SPAIN By Carlota Contrares Tamayo Salmorejo Tomato soup Recipe, 4 persons 1 kg tomatoes (very good quality) 1 clove of garlic (not too big) 1 medium baguette (better if it s hard) 240 ml extra virgin olive oil 1 tbsp. sherry vinegar A pinch of salt Sliced serrano ham (optional)* Boiled eggs (opti Health and sustainability aspects of the dish Energy content/ per person: 2902 kJ *dietary fibre, alcohol, sugar alcohol and/or organic acids Content in grams per person: Plant:animal protein ratio 1:0 Fruit and vegetable consumption of ca. 170g vegetables 250.8 Total g Degree of (pre-)processing SPAIN By Sara Lozano García Coca de Trampó Majorcan flatbread with vegetables Recipe, 4 persons 235 g water 165 g olive oil 0.5 g salt 500 g flour 450 g green peppers 270 g onion 300 g tomatoes Preparation (1 1.5 hours) 1. Mix water, olive oil and salt in a bowl 2. Incorporate the mixture to th Health and sustainability aspects of the dish Energy content/ per person: 3620 kJ Content in grams per person: Fat: 44 Sugar: 4.6 Salt: 0.2 Plant:animal protein ratio 1:0 Fruit and vegetable consumption 255 gTotal of ca. 170g vegetables Degree of (pre-)processing Medium Diversity of food/ingredien SPAIN By Nuria Muñoz Huevos rotos con jamòn - broken eggs with serrano ham Recipe, 4 persons 8 eggs 400 g potatoes 200 g serrano ham 100 ml olive oil Pinch of salt (after taste) Preparation (30 minutes) 1. Cut the potatoes, and fry them in a pan 2. Put them on a paper to dry 3. Fry the eggs, and Health and sustainability aspects of the dish Energy content/ per person: 2413 kJ Content in grams per person: Plant:animal protein ratio 1 : 15.29 Fruit and vegetable consumption 0 g Total of ca. 170g vegetables Degree of (pre-)processing Medium - low Diversity of food/ingredients Medium Rate of SPAIN By Alejandro Villamayor Spanish migas - Pan fried bread and chorizo Recipe, 4 persons 250 g bread loaf (crumbs) 6 g garlic 150 g bacon 200 g chorizo 250 ml olive oil 15 g paprika (spice) Salt 30 g grapes Preparation (10 minutes/ 40 minutes) The day before: 1. Wrap the crumbs in a damp clot Health and sustainability aspects of the dish Energy content/ per person: 4449 kJ * Sugar alcohol and/or organic acids Content in grams per person: Plant:animal protein ratio 1 : 3.18 Fruit and vegetable consumption 9 g Total of ca. 170g vegetables Degree of (pre-)processing High Diversity of foo SPAIN By Rocío Alvear González Arroz con leche - Milk rice Recipe, 4 persons 800 ml milk 100 g rice 40 g caster sugar 12 lemon 1 cinnamon stick 1 tbsp. ground cinnamon Preparation (2 hours/ 2-3 hours cooling) 1. Put the milk in a casserole 2. When it starts to boil, add the rice, the cinnamon sti Health and sustainability aspects of the dish Energy content/ per person: 992 kJ Content in grams per person: Plant:animal protein ratio 1 : 3.34 Fruit and vegetable consumption 0 g Total of ca. 170g vegetables Degree of (pre-)processing Medium Diversity of food/ingredients Medium Rate of local fo Philip Linander SWEDEN Köttbullar med potatismos och lingon Swedish meatballs with mashed potatoes and lingonberries Recipe, 4 persons Meat balls 500 g minced mixed pork 100 ml cream (high fat) 100 ml milk 1 egg 100 ml old bread, crumbled 12 onion, finely chopped Black and white pepper, pounded i Health and sustainability aspects of the dish Energy content/ per person: 3045 kJ *dietary fibre, alcohol, sugar alcohol and/or organic acids Content in grams per person: Plant:animal protein ratio 1 : 64.2 Fruit and vegetable consumption 96 g Total of ca. 170g vegetables Degree of (pre-)processi SYRIA By Diana Ismael Mujaddarah Bulgur dish Recipe, 4 persons 200 g brown lentils 200 g bulgur 500 g chopped onions 5 g salt 240 ml extra virgin olive oil 750 ml water For presenting: tomato, mint or parsley Served with fresh yogurt or salad on the side. Preparation (1 hour) 1. In a large pot, s Health and sustainability aspects of the dish Energy content/ per person: 3921 kJ Content in grams per person: Plant:animal protein ratio 1:0 Fruit and vegetable consumption 175 gTotal of ca. 170g vegetables Degree of (pre-)processing Low Diversity of food/ingredients Medium - high Rate of local f UNITED STATES By William de Montmollin Apple pie Recipe, 8 persons 540 g pie dough 2 kg apples, peeled, cored and sliced 130 g sugar 1 g cinnamon 1 g salt 30 g corn-starch Preparation (2 hours/ 1 hour cooling) 1. Preheat the oven to 215C 2. Pour boiling water over the sliced apples until covered, Health and sustainability aspects of the dish Energy content/ per person: 1933 kJ Content in grams per person: Fat: 15.4 Sugar: 37.4 Salt: 0.95 Plant:animal protein ratio Filling: 1 : 0 Crust: depends on fat used of ca. 170g vegetables Fruit Total and vegetable consumption 250 g Degree of (pre-)pr By Hang Vu Thi Tu VIETNAM Bún nem Spring rolls Recipe, 4 persons 20 g kohlrabi 20 g carrots 3 g dried mushroom (two types) 1 egg 10 g onions 2 g spring onion 200 g pork 20 g glass noodle Salt, pepper, sugar 10 rice papers Served with chili sauce, salad and rice noodles on the side* * Not included Health and sustainability aspects of the dish Energy content/ per person: 635 kJ *dietary fibre, sugar alcohol and/or organic acids. Content in grams per person: Plant:animal protein ratio 1 : 33.69 Fruit and vegetable consumption 13.8 gTotal of ca. 170g vegetables Degree of (pre-)processing Low LIST OF PARTICIPANTS - Alejandro Villamayor Carlota Contrares Tamayo Clarisse Loaec Davide Fede Diana Ismael Eli Berlinghof Eva-Maria Hansel Gloria Passuello Hang Vu Thi Tu Hanum Hapsari Jane Petersen Leonardo Grasso Magdalena Becker Mariana Maante - Marianne Erichsen Maxime Le Roux Maximilian He REFERENCES - - Division for Sustainable Development Goals, UN-DESA. [Internet]. Available at: https://sustainabledevelopment.un.org/ Donini et al. (2016). A consensus proposal for nutritional indicators to assess the sustainability of a healthy diet: The Mediterranean diet as a case study. Frontie