About project Sticky


LEGOCIE (LEt's GO Cooking In Europe!) is a Grundtvig Partnership project which will encourage and facilitate adults to
share knowledge and good practice about the ways that cooking skills and healthy eating are encouraged and supported in
a number of European countries.
In the first year of the project, for each country involved, partners will:

  • Investigate the cooking skills and eating habits in their country;
  • Look at the impact that cooking skills can have on healthy eating and the fight against obesity;
  • Investigate the strategies that are in place at local and national level to promote and support improved cooking skills
    and a healthy diet.

The second year of the project will focus on developing cooking skills in each participating country.
On the basis of what they found in the first year, and what they learnt from sharing with other partners, each partner will:

  • Devise an event to promote and encourage cooking skills and healthy eating with community groups, volunteers,
    parents or elders in their local area or region. The success of this will be evaluated by each individual partner, and the
    learning will be shared with the other partners at the final project meeting.
  • Develop some resources to promote and support cooking healthy food so that the work of the project group can be
    disseminated locally, regionally and nationally. This will include the collation of healthy recipes and cooking skills
    information from each of the partner countries.

Please, visit our to get more information.

Dear friends, thanks to Dalia, our Lithuanian wonder graphical woman, we can introduce to you Project Magazines from project meetings:


Magazine from Greece

Magazine from Slovakia

Magazine from Portugal

Magazine from Italy

Magazine from Cyprus

 

Project is financed from the funds of EU under Life Long Learning Programme

 

 

 

 

Papanași cu dulceață și smântână (Cheese pancakes with jam and cream)

Jun
10

Papanași - is a Romanian traditional fried or boiled pastry resembling a small sphere, usually filled with a soft cheese such as cow cheese and any kind of sour jam (usualy blueberry jam).

Posted By sarah.binns read more

Sarmale (Forcemeat rolls in cabbage leaves)

Jun
10

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

Posted By sarah.binns read more

Beef Tripe Soup with Sour Cream (Ciorba de Burta)

Jun
10

Tripe soup is a common dish in Balkan, Bulgarian, Greek, Turkish, and Eastern European cuisine. It is widely believed to be a hangover remedy.

Posted By sarah.binns read more

La Crostata

Jun
10
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Baked Whole Fish in a Salt Crust

Jun
10

This recipe bakes whole fish in a salt crust, maintaining the flavour and moisture of the fish very successfully.

Posted By sarah.binns read more

Fresh Pasta with Pesto Sauce

Jun
10

This recipe is for fresh pasta, easily made with flour and water. This is served with a pesto sauce, but the pasta can be served with a sauce of your choice.

Posted By sarah.binns read more

LEGOCIE project meeting photo tweeted by Erasmus+

Jun
09

Dear friends,
our project was metioned on Twitter by Erasmus+ !
https://twitter.com/erasmusplusUK/status/471229459178463232

Posted By admin read more

Stilton, Pear and Walnut Salad

Jun
09

This salad is an ideal starter at any time of the year as the ingredients are readily available. You could substitute the pears for apples, and the Stilton for any other soft cheese.

Posted By sarah.binns read more

Irish Apple Cake

Jun
09

Apple cakes like this one are the traditional sweet in Ireland.

Posted By sarah.binns read more

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