GRUNDTVIG Partnership funded by EU Life Long Learning Programme

1. GRUNDTVIG Partnership funded by EU Life Long Learning Programme Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 EATING AND COOKING SKILLS SURVEY JANUARY to MARCH 2013 Results from EUROPANET Association, ROMANIA

2. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 Questioners • 35 questioners • 20 women • 15 men • Ages between 25 – 70 years old • 18 married (11 with children) and 17 single • 7 have secondary school and 28 have tertiary education • All can cook using fresh products and can follow a recipe

3. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 MAIN DAILYMEAL

4. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 BREAKFAST AT HOME

5. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 FAMILY MEALS

6. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 EAT OUTWEEKLY

7. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 COOKING SKILLS

8. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 LEARN TO COOK

9. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 CONFIDENT WITH FRESH INGREDIENTS

10. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 WEEKLY EATING HABITS

11. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 PRIORITIES WHEN COOKING

12. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 The most popular national dishes • Ciorbă de burtă (Beef tripe soup with sour cream) • Sarmale (Forcemeat rolls in cabbage leaves) • Drob de miel (Lamb drob)

13. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 Ciorbă de burtă (Beef tripe soup with sour cream)

14. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 Ciorbă de burtă (Beef tripe soup with sour cream) Ingredients (10 servings)- 1 beef bone,- 1.2 kg boiled beef belly,- 1 to 1/2 carrots,- 1 parsley root, - 1/2 celery,- 2 bay leaves,- 1 green pepper,- 400 g sour cream 20%,- 3 egg yolks,- 8 large garlic cloves,- 2 tablespoons oil, - 3-4 tablespoons of salt.For serving: sour cream, chilli, pepper and vinegar or lemon juice. Preparation:In a larger pot add the beef bone and put approx. 4 liters of cold water. When the water starts to boil remove the foam. Add vegetables (1 carrot, parsley root, celery) and the bay leaves. Allow to boil approx. 1 hour and half. Then strain broth obtained. Separately, in a saucepan, heat the oil, and then add half the grated carrot. Cook until soft, then pour the soup, tripe cooked and drained well, salt and put to boil on low heat 5 minutes. In a bowl mix well with eggs the sour cream; dissolve a few ladles of hot soup. Slowly pour into the pot and stir gently, carefully, so as not to cheese. Garlic cloves are crushed, add a ladle soup over them, stir, strain and pour into soup garlic obtained. Serve hot as desired with sliced ​​hot peppers, ground pepper, sour cream and lemon juice or vinegar.

15. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 Sarmale (Forcemeat rolls in cabbage leaves)

16. Sarmale (Forcemeat rolls in cabbage leaves) Sarmaua is a food prepared from minced meat (usually pork, and beef, mutton, poultry or fish), mixed with rice and other ingredients,wrapped in cabbage (fresh or sour (pickled), steve or vine leaf etc., in the form of roll. in Romania is usually served with polenta and sour cream. Pieces: 35 sarmale Ingredients for SarmaleStuffing1 loaf cabbage (fresh or pickled) 700 gr minced pork ( 500 g + 200 g lean bacon / fat )Grosse 8 slices bacon (or smoked ham) 350 g round grain rice 5 wire dill 2 teaspoons salt 5 wire thyme 2 teaspoons vegetable 150 ml broth1 teaspoon pepper1 tablespoon salt1/4 green pepper gratedvinegar6 wires chopped parsley1 medium onion (about 100 gr)2 tablespoons oil1 teaspoon paprika100 ml brothStuffed cabbage - Preparation1. If the cabbage is fresh boil them with plenty of water around the place and put a little vinegar, boil until leaves soften a bit as you run them. If the cabbage is pickled is used as such, should not be scalded. Loosen the leaves of the skull and spines clean them in the hard parties. Depending on the size stuffed cabbage leaves or how big you can leave the entire leaf or break in half. 2. For filling use mincemeat containing fat and the product will get better. Meat chop meat in the car once, it should not be very smooth. 3. A small grated onion is cooked in 2 tablespoons oil until soft, remove from the heat and stir in 1 teaspoon paprika.4. In a large bowl mix all ingredients for the filling, including the above onion, chopped parsley and the 100 ml broth.5. On the bottom of a tall pot put half the shredded cabbage leafs, 4 slices bacon and dill. 6. Shape each sarma using a cabbage leaf and a tablespoon of filling. They can form in your hand if you have experience or on a plate. Place the leaf on a plate, at one end put a spoonful of filling. Lift the long edges running from the opposite end.7. Place the sarmale in pot, some on top of the others. From the recipe will be about 35 small stuffed cabbage leaves. Above lay the remaining bacon, remaining cabbage, thyme and pour 150 ml broth. Place a saucer over the sarmale. 8. In a pot heat more water mixed with 1 tablespoon of salt and then pour this water over sarmalute up until perfectly covered.     * If you use pickled cabbage, cover the cabbage rolls in water with no salt! 9. Simmer on the stove with a lid on high heat until they start to boil and then turn on medium to small, about 45 minutes. Check a stuffed cabbage to make sure they are cooked before you put the fire out.    * Cooking time depends on the size of the sarmale.    * You can simmer covered for 2-3 hours in the oven at 180C10. Serve with sour cream.

17. Let's go cooking in Europe! ‘LEGOCIE’ Project 2012-2014 Drob de miel (Lamb drob)

18. Drob de miel (Lamb drob) - Always present to us, the Romans, at the Easter meal.Ingredients 1 kg lamb organs (lungs, liver, heart, tongue, weighed after boiling and shredding )2 onions2 bunches of green onions (10 threads)2 bunch parsley2 slices old bread (without crust)150 ml of milk8 hard-boiled eggs4 raw eggs1 teaspoon of salt1 teaspoon of pepper80 ml ​​of oil Preparation1. Wash the lamb organs well in several waters, so after remains clean water. Place in water with vinegar and salt for 30 minutes. The kidneys should be cleaned with the white inside part and kept in water with vinegar separately. 2. Boil the organs for 5 minutes. Discard the dirty water, thoroughly wash the pot and boil for another 30 minutes when you first boil starts. 3. While boiling the organs, finely chop onion, green onion and parsley. Finely chop as well the 4 eggs cooked. 4. Put the old sliced bread in milk and soaked it. * Bread will make the lamb block fluffier 5. Drain well the organs and when they cool chop finely with a knife.* Can be given through a meat grinder and get pate. 6. Heat oil in a large skillet and cook the onion over medium to small heat until it is soft. Add the minced organs and cook over medium heat for 10 minutes, stirring constantly. Pull off the heat. 7. Add the green onions and parsley, chopped eggs and bread squeezed milk. Mix everything very well. 8. Season the mixture with salt and pepper. You can taste the mixture. 9. Beat 3 large raw eggs and put over cooled cook mixture. Mix well.10. Grease well with oil a cake pan (including the sides). Put 1/3 of mixture on bottom of form.11. Above place remaining 4 whole boiled eggs. Cover the eggs with the remaining filling.12. Beat last remaining raw egg and brush the top with it.13. Give tripe in oven at 180C for 50 minutes. Remove it with a knife passing the edges. Let cool. Refrigerate.