Click on the link below:
Oslavany - the Czech republic team
Wednesday, August 8, 2012
Presentation about Oslavany
Here you can read our presentation about Oslavany, which was used on YouTo 2012.
Click on the link below:
Oslavany - the Czech republic team
Click on the link below:
Oslavany - the Czech republic team
Sunday, August 5, 2012
Potato salad - Bühl is cooking
Today we cooked a typical german meal for all of us: Kartoffelsalat (potato salad)
For our potato salad you need: 1kg Potato
1 Onion
parsley
salt
peper
oil (best out of sunflower)
vinegar (best out of apple or grapes)
vegetable stock
for the vegetable stock: 1 karot
1 piece celaric
parsley
salt
onion
First you wash and cut all ingredient for the vegetable stock, do them in a pot with water and salt and let it boil 1 hour or more.
After this you wash and cook the potatos. You coult try if they are ready, you have to stick a knife in the potato. If the potato come undown the knife easilly, they are ready. Take the potatos out of the water and peel them. Attention of your fingers, they are really hot. Chip them.
The next stepp is to peel the onion and cut it in little pieces. Sear them in oil.
Do the potato and the onion together in a dish and flavor them with vinegar, salt, peper and vegetable stock. It could look like a soup, that is ok. Because it have to stay 30 minutes till a day till you eat it. With the time it get better. Befor eating try the salad an if it is necessary flavor it again.
For our potato salad you need: 1kg Potato
1 Onion
parsley
salt
peper
oil (best out of sunflower)
vinegar (best out of apple or grapes)
vegetable stock
for the vegetable stock: 1 karot
1 piece celaric
parsley
salt
onion
First you wash and cut all ingredient for the vegetable stock, do them in a pot with water and salt and let it boil 1 hour or more.
After this you wash and cook the potatos. You coult try if they are ready, you have to stick a knife in the potato. If the potato come undown the knife easilly, they are ready. Take the potatos out of the water and peel them. Attention of your fingers, they are really hot. Chip them.
The next stepp is to peel the onion and cut it in little pieces. Sear them in oil.
Do the potato and the onion together in a dish and flavor them with vinegar, salt, peper and vegetable stock. It could look like a soup, that is ok. Because it have to stay 30 minutes till a day till you eat it. With the time it get better. Befor eating try the salad an if it is necessary flavor it again.
Resume - Buehl
For all of us YouTo was a big adventure with a lot of fun and action.
We got to know new cultures and made friends with young people from all over Europe. For example it was very funny to talk to all the different people here because they all have their own accents basedon their mother tongue.
Besides we learned a lot about our environment and how we can save our planet.
And of course Vilafranca was a great town with amazing shops and tiny cafes.
So we had an unforgettable week with YouTo in Vilafranca.
We got to know new cultures and made friends with young people from all over Europe. For example it was very funny to talk to all the different people here because they all have their own accents basedon their mother tongue.
Besides we learned a lot about our environment and how we can save our planet.
And of course Vilafranca was a great town with amazing shops and tiny cafes.
So we had an unforgettable week with YouTo in Vilafranca.
afternoon in the swimming pool
Today in the afternoon we went to the swimming pool, it was really fun, we had a great time, playing with our friends, and swimming a lot, I think it's the best afternoon that we had.
Teamers of YouTo 2012
This were the teamers of the YouTo 2012 celebrated in Vilafranca del Penedès.
Starting by the left: Simone (Cantù) - Mariana (Calarashi) - Karsten (Schkeuditz) - Viviana (Cantù) - Stefanie (Mattsee) - Milan (Oslavany) - Anika (Bühl) - Sandra (Vilafranca del Penedès) - Nil (Vilafranca del Penedès) - Laura (Villefranche Sur Saône) - Benoit (Villefranche Sur Saône)
Starting by the left: Simone (Cantù) - Mariana (Calarashi) - Karsten (Schkeuditz) - Viviana (Cantù) - Stefanie (Mattsee) - Milan (Oslavany) - Anika (Bühl) - Sandra (Vilafranca del Penedès) - Nil (Vilafranca del Penedès) - Laura (Villefranche Sur Saône) - Benoit (Villefranche Sur Saône)
Tradicional cook day 2
Recipes for the french meal - 04/08/12
Aligot for 4 people
8 potatoes
300 gr cheese cantal
2 garlic
60 gr butter
60 gr creme fraiche
15 cl milk
Cut the cheese into thin pieces, rasp it, heat some water in a bowl and then add the potatoes and cook them until they are well cooked.
Make a purree out of them when they are well cooked, then add milk after and after while the bowl is on heater and heat it very slowly, add the shredderd garlic with salt and pepper, than you have to add the cheese and you have to mix it all the time until it looks like a real purree.
8 potatoes
300 gr cheese cantal
2 garlic
60 gr butter
60 gr creme fraiche
15 cl milk
Cut the cheese into thin pieces, rasp it, heat some water in a bowl and then add the potatoes and cook them until they are well cooked.
Make a purree out of them when they are well cooked, then add milk after and after while the bowl is on heater and heat it very slowly, add the shredderd garlic with salt and pepper, than you have to add the cheese and you have to mix it all the time until it looks like a real purree.
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