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O4 - Recipes and multimedia contents for healthy cooking book and short term mobility

Cookery teachers identified recipes belonging to the cultural heritage of their country. They redesigned them with a healthier vision, creating new revisited versions of past traditional dishes, thanks to the support conducted by the scientific committee (P2). Cookery teachers proposed: 2 first courses, 2 mains, and 2 desserts suitable for topics (allergies, intolerance, and celiac diseases), 18 for partners, for a total of 72 recipes, collected in a handbook used for the Pilot Training Course (IO2) and for the AR Healthy Cooking Book (IO5). During short-term mobilities, teachers and students were engaged in the preparation of 9 dishes (3 for each topic), selected from the 72 recipes. During the preparation, teachers underlined the scientific theoretical characteristics of the dishes. The preparation phases were video-recorded by technical school staff for the AR Healthy Cooking Book (IO5).

007 - Creamy cauliflower soup

Paese: Francia
Difficulty: Easy
Preparation time: 10 mins
Cooking time: 40 mins
Servings: 4
Allergens: Milk
Ingredients:
  • , , For cauliflower soup
  • 50, g, Light butter
  • 50, g, Onions
  • 500, g, Cauliflower
  • 50, g, Potatoes
  • , , For white poultry stock
  • 250, g, Poultry carcass
  • 50, g, Carrot
  • 50, g, Onions
  • 1, l, Water
  • , , Finishing touch
  • 0,1, l, Liquid cream

7-VELOUTE DE CHOUX FLEURS

Preparation for the white poultry stock

Peel the vegetables and cut them into mirepoix. Bleach poultry carcasses and rinse with water.

Preparation for the creamy cauliflower soup

Slice the onion. Cut the cabbage and the potatoes in mirepoix.
Sweat the onions in butter, add cauliflower and potato and then wet with white stock. Cook the soup for about 40 minutes. Mix. Add the cream and then reduce. Mix again. Season to taste.