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THE SCHOOL COOKS IN YOUR NEIGHBOURHOOD

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L’ESCOLA ES CUINA AL BARRI OFFERS YOU A GAME!
Do you want to participate?

- WHAT'S THAT?
- MAP
- RECIPES
- PARTICIPANTS

 

 

 

 

L'ESCOLA ES CUINA AL BARRI

March 2023

The L’escola es cuina al barri project is promoted by the Comunalitat de Vic and ACVIC Centre d’Arts Contemporànies, linking small businesses with schools in the south of Vic.

The initiative involves five participating schools from the south of Vic, including students in primary and secondary education, and ten local food shops.

Each school will prepare an artistic intervention for the display window of a specific food shop. The designs presented will be based upon an ingredient available in that shop (subject to prior agreement).

Together, all interventions in the participating shops will display the ingredients required for a specific recipe. The entire recipe may be assembled by following the route along the entire exhibition of shop windows, where the suggested ingredients may be bought.

Once the artistic interventions have been put on display, this route in the form of a treasure hunt will be opened to members of the public. The recipe, devised and explained by Dinem plegats, from Casal Claret, will be discovered by using the QR codes placed in each shop.

Students have already begun their work, and the participating businesses will prepare their facilities during the months of January and February. From March 9th to April 1st, 2023, the community as a whole will be able to participate in the treasure hunt.

Are you up for it?
If you make the recipes at home, we'd love to see the process and results!
We encourage you to share images and videos on social media networks by tagging La Comunalitat de Vic (@comunalitatdevic), ACVIC (@acvic_centre_art) and the Casal Claret (@associaciocasalclaret) with the hashtag:

#lescolaescuinaalbarri

 

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ITINERARY MAP

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> Download the PDF map here

 

 


 

RECIPES

 

RECIPE 1: HARIRA

Ingredients for 6 people:

4 tomatoes, grated
1 onion, diced
250 g of cooked chickpeas
100 g of cooked lentils
Parsley, fresh leaves, chopped
Coriander (cilantro), fresh leaves, chopped
Celery, chopped into small pieces
250 g of beef cut into very small pieces
2 eggs
1 can of tomato paste
250 g plain (all purpose) flour
1 stock cube or 1 litre of beef or vegetable stock
150 g of fine noodles (vermicelli)
Spices: ½ teaspoon ginger, black pepper, turmeric, Ras el Hasnout and cinnamon
Olive oil

METOD
In a pan, place ¼ cup of olive oil, the diced onion, the grated tomato, the parsley, the celery and the coriander, all finely chopped. We also add the spices and the chopped meat, mixim everything well.

Let it sauté a little for about 15 min. Stirring from time to time In a separate pan, heat the beef or vegetable stock (homemade or a stock cube). When it's about to boil, pour the stock into the other pot and leave it covered for about 45 minutes.

After 45 min. taste to see if the meat is done, then add the chickpeas, lentils, noodles and 3 large spoonfuls of tomato paste, so that the pan is very red (you can add more or less tomato). If needed add hot water to the pan.

Meanwhile, in a bowl, mix the flour with cold water to make a paste. Use more or less flour paste, depending on whether you would like like the soup to be thicker or more liquid. Stir well until it is well integrated.

When the soup returns to the boil, pour in the water and flour paste, little by little while stirring. Let it cook for a few more minutes, and then turn off the heat.

Let the soup rest for about 15 min, and then serve it!


 

RECIPE 2: SANTA TERESA TOASTS

Ingredients for 4 people:

1 loaf of 2-day bread (can be kept in plastic wrap to keep bread from drying out)
1 litre of whole milk
4 eggs
¼ l of olive oil
Sugar
1 tablespoon of cinnamon powder
Zest of a lemon

METHOD
Heat the milk with the cinnamon, the lemon peel and 2 and a half tablespoons of sugar. When it starts to boil, take it off the heat and let it cool. Once cold, sieve through a colander to remove the peel.

Cut the bread into slices if necessary, dip them in the cooled milk until soaked, then leave them to drain the excess. If you like , place them in the freezer for about 15 minutes, so that they do not soften too much.

Next, beat the eggs and dip each slice of bread in it, one after the other. Fry them in the pan with very hot oil and place them on kitchen paper to absorb the excess.

Fill a plate with sugar and dredge the slices onn both sides.

To finish, arrange the slices on a tray and sprinkle cinnamon powder over, to taste. Bon Appetit!


 

PARTICIPANTS

The L’escola es cuina al barri project is promoted by the Comunalitat de Vic and ACVIC Centre d’Arts Contemporànies, With the collaboration of Casal Claret.

With the participation of:

- 1st grade Primary School Escola La Sínia
- 2nd grade Primary School Col·legi Sagrat Cor
- 4th grade Primary School Escola Vic Centre
- 6th grade Primary School Escola Doctor Joaquim Salarich
- 4th grade ESO Institut La Plana

and the shops:

Carniseria Belaid Halal
Cal Marcel·lí
Encarna Natural
Cansaladeria Fornell
Fussimanya
L’Espiga d'Or
Fruiteria Los Hermanos
El Racó del Panarra
Fruiteria Santi Crivillers Vilamala
Carnisseria Serrabill (Can Castany)

 

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