This eBook is lovingly dedicated to
all the students
who explored, experimented, and collaborated
to make this project a meaningful journey.
Your curiosity, creativity, and commitment
to a sustainable future
are the true ingredients of change.
Keep learning, keep preserving,
and always believe that your small steps
can lead to big impact.
Bu e-kitap,
bu projeyi anlamlı bir yolculuğa dönüştüren
tüm öğrencilere sevgiyle ithaf edilmiştir.
Merakınız, yaratıcılığınız ve sürdürülebilir bir gelecek için gösterdiğiniz kararlılık,
gerçek değişimin temel malzemeleridir.
Öğrenmeye, korumaya ve
küçük adımlarınızla büyük etkiler yaratabileceğinize
inanmaya devam edin.
Este libro electrónico está dedicado con cariño a
todos los estudiantes
que exploraron, experimentaron y colaboraron
para hacer de este proyecto un viaje significativo.
Su curiosidad, creatividad y compromiso
con un futuro sostenible
son los verdaderos ingredientes del cambio.
Sigan aprendiendo, sigan preservando
y crean siempre que sus pequeños pasos
pueden generar un gran impacto.
Ova e-knjiga s ljubavlju je posvećena
svim učenicima
koji su istraživali, eksperimentirali i surađivali
kako bi ovaj projekt postao značajno putovanje.
Vaša znatiželja, kreativnost i predanost
održivoj budućnosti
pravi su sastojci promjene.
Nastavite učiti, nastavite čuvati
i uvijek vjerujte da vaši mali koraci
mogu dovesti do velikih promjena.
AUTHORS - TEACHERS:
Fatma GÜLTEN DEMİR - Türkiye - Seyhan İsmet İnönü Vocational High School
Jasna VUJCIC - Croatia- Srednja Škola Matije Antuna Reljkovića
Sevim ESMERAY CANBAZ -Türkiye- Bolu Gerede Esentepe Culinary Vocational High School
Fatma PINARBAŞI- Türkiye- Bolu Gerede Esentepe Culinary Vocational High School
Luis Canorea RUIZ- Spain - Toledo- Universidad Laboral Vocational School
SUGARING
AUTHOR STUDENTS
PAULA (Spain)
LUCAS (Spain)
ELVİN (Adana/TÜRKİYE)
SUDENNUR (Bolu/Türkiye)
MIA (Croatia)
Strawberry Jam
Ingredients:
500 g (1 lb) fresh strawberries (washed and hulled)
400 g (2 cups) sugar
Juice of half a lemon
Cut strawberries into small pieces if large.
Put strawberries and sugar in a saucepan. Mix well.
Let it sit for 30 minutes to release juices.
Add lemon juice.
Cook over medium heat, stirring often.
Skim off any foam if needed.
Cook until the mixture thickens (20–30 minutes).
Test by placing a drop on a cold plate — if it gels, it’s ready.
Pour hot jam into sterilized jars. Close tightly.
QUINCE JAM
2 medium quinces (peeled and grated or chopped)
2 cups sugar
1.5 cups water
Juice of half a lemon
Optional: 1 small piece of cinnamon stick or clove
Peel and grate or chop the quinces into small pieces.
Put the quinces, sugar, and water in a deep saucepan.
Let it sit for 30 minutes to release the juice.
Cook on medium heat until the quince softens (about 30–40 minutes).
Add the lemon juice (and cinnamon if you like).
Continue boiling until it thickens into a jam consistency.
Pour into clean jars while hot and close tightly.
SALTING
AUTHOR STUDENTS
IVANA (Croatia)
MARIJA (Croatia)
ESMANUR (Adana/Türkiye)
MEHMET ALİ (Bolu/Türkiye)
JOSIPA (Croatia)
2 liters raw milk
4 tablespoons homemade yogurt
2 tablespoons vinegar and Salt
Heat the milk until it reaches a boil, then lower the heat.
After 10 minutes of boiling, add the mixture of yogurt, vinegar, and salt.
Stir once with a wooden spoon and boil for 10 more minutes. Strain the
curds using a clean cloth. Place a weight on top and let it rest for 4 hours.
To store: Add 2 tablespoons of coarse salt to the whey or use salty drinking water.
Place cheese in a jar, cover with salted liquid, and seal.
Keep in a cool, dry place — lasts up to 1 year.
TRADITIONAL SLAVONIAN DRIED MEAT RECIPE
Ingredients:
1. Salting the meat (3–4 weeks)
The meat is cut into large pieces and thoroughly salted on all sides.
It is stored in wooden barrels or plastic containers in a cool place (ideally 0 to 5°C / 32–41°F). The meat is turned occasionally to ensure even salting. Garlic, pepper, and paprika can be added at this stage for stronger flavor.
2. Washing and drying
After salting, the meat is washed to remove excess salt and left to drain. Then it is hung on wooden poles in a smokehouse (chimney) or well-ventilated drying room.
3. Smoking (7–15 days)
In Slavonia, the meat is usually smoked with cold smoke. Wood from beech, oak, or fruit trees is used.
A mid fire is kept to produce smoke without much heat. Smoking is done daily for several hours until the meat gets a darker color and a smoky aroma.
4. Drying (1–3 months)
After smoking, the drying process continues in a cool, airy place (such as an attic or pantry). It is important that the space is not too warm or humid. Drying lasts from a few weeks to several months, depending on the type and thickness of the meat.
Note:
Traditional Slavonian dried meat includes famous products like kulen, kulen sausage, pork cracklings, head cheese, and dry sausages. Every household usually has its own “secret recipe” for spices and drying time.
Tip:
Once dried, store the meat in a cool, dry, and dark place. Properly dried meat can last for months without spoiling.
Salting Carrots
Ingredients:
3–4 medium carrots (peeled and cut into sticks)
1 tablespoon salt
2–3 garlic cloves (optional)
1 cup water
Optional: a few slices of lemon or chili pepper for flavor
Instructions:
Wash and peel the carrots.
Cut them into sticks or rounds.
Place the carrots in a clean jar.
Add garlic (if using) and salt on top.
Pour water over the carrots until fully covered.
Close the jar tightly.
Leave at room temperature for 3–5 days to ferment.
Then move to the fridge.
Your salted carrot pickles will be ready to eat after a few days!
DRYING
AUTHOR STUDENTS
BEYONCE (SPAIN)
VALENTINA (SPAIN)
JOSIPA (CROATIA)
KARDELEN (BOLU/TÜRKİYE)
BÜŞRA (ADANA/TÜRKİYE)
Smoked Salmon Recipe
Ingredients:
LEMON DRYING
Ingredients
Oven Drying Instructions:
Wash the lemons well.
Slice them into thin, even rounds (about 3–5 mm thick).
Remove seeds if visible.
Place the slices on a tray lined with baking paper.
Preheat the oven to 70–90°C (160–200°F).
Put the tray in the oven.
Dry the lemon slices for about 2–4 hours, turning them every hour.
(Drying time may vary depending on thickness.)
When the slices are crispy or leathery, remove them.
Let them cool completely.
Store in a dry, airtight container.
FREEZING
AUTHOR STUDENTS
OSCAR (SPAIN)
DANNA (CROATIA)
ELVİN (ADANA/TÜRKİYE)
LEONA (CROATIA
FILIP (CROATIA)
DAMLA (BOLU/TÜRKİYE
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