Thanks to financial support from the Program for Civil Initiatives Fund it was possible to implement the culinary education program in 12 educational units in Warsaw. Additionally, as a part of the project, each of the institutions received a special box, with equipment for enabling culinary workshops, in-house. The idea of the foundation was born five years ago as a response to the growing need for culinary education of children and youth. From now on, “School on the fork” acts in favor of improving nutrition of children in schools and kindergartens, and teaches how to eat not only healthy, but also tasty. Behind the success of the initiative is the Foundation team that creates and implements innovative culinary educational programs, based on a combination of theory and practice. During the culinary workshops, children not only cook, but broaden their knowledge – they learn where the products come from and how they are grown. In addition, they practice teamwork and behavior at the table. Thanks to the project “Schools on the fork” not only children acquire new knowledge, but also people from their culinary environment – parents, teachers and school and kindergarten kitchen staff. The USTA Magazine is a patron of the project.
You can follow Foundation’s activities here: Szkoła Na Widelcu
One of the children’s favorite dishes prepared during the workshop is sweet millet porridge. Very recommend for a breakfast.
Sweet millet porridge (2 servings)
0.2 kg millet (dry)
1 cup apple juice
1 cup water
1 handful of your favorite dried fruits
a handful of hazelnuts
a handful of sunflower seeds
2 plums
½ orange
1 apple
2 teaspoons of your favorite homemade jams (e.g. Cranberry)
2 tablespoons Greek yogurt
Cinnamon, cardamom
Fresh mint / lemon balm
Roast the millet in a dry pot. Pour onto a fine sieve and pour boiling water over the millet grains 2 times. Measure out the juice and water and pour into a large pot. Put the pot of juice to boil. Cut the dried fruit into small pieces. Crush in a mortar or chop the nuts to a powder. Wash and dry all fruits. Peel apples and grate or cut into thin strips. Cut plums into cubes. Add the millet and dried fruit to the boiling juice. Cook over low heat with a lid on. After 10 minutes, add a pinch of cinnamon and cardamom, grated apple and chopped plum. Cook until the porridge absorbs all the juice (about 10 minutes). Portion ready porridge, sprinkle with roasted sunflower seeds and nuts. Fillet the orange. Serve the porridge with a spoon of yogurt, a spoon homemade jam, fresh orange pieces and fresh herbs.
Picture: Karolina Rutkowska
Thanks to financial support from the Program for Civil Initiatives Fund it was possible to implement the culinary education program in 12 educational units in Warsaw. Additionally, as a part of the project, each of the institutions received a special box, with equipment for enabling culinary workshops, in-house. The idea of the foundation was born five years ago as a response to the growing need for culinary education of children and youth. From now on, “School on the fork” acts in favor of improving nutrition of children in schools and kindergartens, and teaches how to eat not only healthy, but also tasty. Behind the success of the initiative is the Foundation team that creates and implements innovative culinary educational programs, based on a combination of theory and practice. During the culinary workshops, children not only cook, but broaden their knowledge – they learn where the products come from and how they are grown. In addition, they practice teamwork and behavior at the table. Thanks to the project “Schools on the fork” not only children acquire new knowledge, but also people from their culinary environment – parents, teachers and school and kindergarten kitchen staff. The USTA Magazine is a patron of the project.
You can follow Foundation’s activities here: Szkoła Na Widelcu
One of the children’s favorite dishes prepared during the workshop is sweet millet porridge. Very recommend for a breakfast.
Sweet millet porridge (2 servings)
0.2 kg millet (dry)
1 cup apple juice
1 cup water
1 handful of your favorite dried fruits
a handful of hazelnuts
a handful of sunflower seeds
2 plums
½ orange
1 apple
2 teaspoons of your favorite homemade jams (e.g. Cranberry)
2 tablespoons Greek yogurt
Cinnamon, cardamom
Fresh mint / lemon balm
Roast the millet in a dry pot. Pour onto a fine sieve and pour boiling water over the millet grains 2 times. Measure out the juice and water and pour into a large pot. Put the pot of juice to boil. Cut the dried fruit into small pieces. Crush in a mortar or chop the nuts to a powder. Wash and dry all fruits. Peel apples and grate or cut into thin strips. Cut plums into cubes. Add the millet and dried fruit to the boiling juice. Cook over low heat with a lid on. After 10 minutes, add a pinch of cinnamon and cardamom, grated apple and chopped plum. Cook until the porridge absorbs all the juice (about 10 minutes). Portion ready porridge, sprinkle with roasted sunflower seeds and nuts. Fillet the orange. Serve the porridge with a spoon of yogurt, a spoon homemade jam, fresh orange pieces and fresh herbs.
Picture: Karolina Rutkowska
Thanks to financial support from the Program for Civil Initiatives Fund it was possible to implement the culinary education program in 12 educational units in Warsaw. Additionally, as a part of the project, each of the institutions received a special box, with equipment for enabling culinary workshops, in-house. The idea of the foundation was born five years ago as a response to the growing need for culinary education of children and youth. From now on, “School on the fork” acts in favor of improving nutrition of children in schools and kindergartens, and teaches how to eat not only healthy, but also tasty. Behind the success of the initiative is the Foundation team that creates and implements innovative culinary educational programs, based on a combination of theory and practice. During the culinary workshops, children not only cook, but broaden their knowledge – they learn where the products come from and how they are grown. In addition, they practice teamwork and behavior at the table. Thanks to the project “Schools on the fork” not only children acquire new knowledge, but also people from their culinary environment – parents, teachers and school and kindergarten kitchen staff. The USTA Magazine is a patron of the project.
You can follow Foundation’s activities here: Szkoła Na Widelcu
One of the children’s favorite dishes prepared during the workshop is sweet millet porridge. Very recommend for a breakfast.
Sweet millet porridge (2 servings)
0.2 kg millet (dry)
1 cup apple juice
1 cup water
1 handful of your favorite dried fruits
a handful of hazelnuts
a handful of sunflower seeds
2 plums
½ orange
1 apple
2 teaspoons of your favorite homemade jams (e.g. Cranberry)
2 tablespoons Greek yogurt
Cinnamon, cardamom
Fresh mint / lemon balm
Roast the millet in a dry pot. Pour onto a fine sieve and pour boiling water over the millet grains 2 times. Measure out the juice and water and pour into a large pot. Put the pot of juice to boil. Cut the dried fruit into small pieces. Crush in a mortar or chop the nuts to a powder. Wash and dry all fruits. Peel apples and grate or cut into thin strips. Cut plums into cubes. Add the millet and dried fruit to the boiling juice. Cook over low heat with a lid on. After 10 minutes, add a pinch of cinnamon and cardamom, grated apple and chopped plum. Cook until the porridge absorbs all the juice (about 10 minutes). Portion ready porridge, sprinkle with roasted sunflower seeds and nuts. Fillet the orange. Serve the porridge with a spoon of yogurt, a spoon homemade jam, fresh orange pieces and fresh herbs.
Picture: Karolina Rutkowska
Thanks to financial support from the Program for Civil Initiatives Fund it was possible to implement the culinary education program in 12 educational units in Warsaw. Additionally, as a part of the project, each of the institutions received a special box, with equipment for enabling culinary workshops, in-house. The idea of the foundation was born five years ago as a response to the growing need for culinary education of children and youth. From now on, “School on the fork” acts in favor of improving nutrition of children in schools and kindergartens, and teaches how to eat not only healthy, but also tasty. Behind the success of the initiative is the Foundation team that creates and implements innovative culinary educational programs, based on a combination of theory and practice. During the culinary workshops, children not only cook, but broaden their knowledge – they learn where the products come from and how they are grown. In addition, they practice teamwork and behavior at the table. Thanks to the project “Schools on the fork” not only children acquire new knowledge, but also people from their culinary environment – parents, teachers and school and kindergarten kitchen staff. The USTA Magazine is a patron of the project.
You can follow Foundation’s activities here: Szkoła Na Widelcu
One of the children’s favorite dishes prepared during the workshop is sweet millet porridge. Very recommend for a breakfast.
Sweet millet porridge (2 servings)
0.2 kg millet (dry)
1 cup apple juice
1 cup water
1 handful of your favorite dried fruits
a handful of hazelnuts
a handful of sunflower seeds
2 plums
½ orange
1 apple
2 teaspoons of your favorite homemade jams (e.g. Cranberry)
2 tablespoons Greek yogurt
Cinnamon, cardamom
Fresh mint / lemon balm
Roast the millet in a dry pot. Pour onto a fine sieve and pour boiling water over the millet grains 2 times. Measure out the juice and water and pour into a large pot. Put the pot of juice to boil. Cut the dried fruit into small pieces. Crush in a mortar or chop the nuts to a powder. Wash and dry all fruits. Peel apples and grate or cut into thin strips. Cut plums into cubes. Add the millet and dried fruit to the boiling juice. Cook over low heat with a lid on. After 10 minutes, add a pinch of cinnamon and cardamom, grated apple and chopped plum. Cook until the porridge absorbs all the juice (about 10 minutes). Portion ready porridge, sprinkle with roasted sunflower seeds and nuts. Fillet the orange. Serve the porridge with a spoon of yogurt, a spoon homemade jam, fresh orange pieces and fresh herbs.
Picture: Karolina Rutkowska
SCHOOL IN ACTION
