Hands-on cooking workshop and diet valuation

11th of May 2008

As planned, we started our workshop at 11am. There was not many people (25), but it all went very smoothly.

We cooked:
Nutella
Chocolates stuffed with fruit
Chocolates crocanti
Turrón or crispy chocolate
Apple pie

The first four recepies were cooked by Irati with the help of Cristina. These desserts will be cooked by the Young-adults in Torremolinos, so we practiced with them.

The fifth recepie was done by Portela. The pie was delicious and we could learn a new way to work out desserts. We sometimes focus so much in an idea that we forget to innovate. It is the manner of showing new flavours to our children.

We handed the out the recepies with their nutritional evaluation calculated by Irati. We are lucky to have a dietist in association so eager to help.

We then had lunch and had for dessert the Apple pie. It was delicious!

DIET EVALUATION
 With this amount of chocolate, whipped cream and Flora margarine we have made all the recipies
250 g. Black dessert Chocolate Nestle
200 g. La Asturiana cream.
130 g. Flora margarine.

Elaboration of the general base:
Melt the chocolate in the microwave with the margarine and stir it thoroughly.?
Whip the cream until stiff and add it stirring slowly.

Total Proteins: 16,70 por 100 g. 2,86
Total Energy: 2010 por 100 g 346,55
Total Phenylalanine: 828,75 por 100 g 142,88
Total Proteins.: 14,1 por 100 g. 2,43
Total Energy: 2010 por 100 g 346,55
Total Phenylalanine: 673,35 por 100 g 116,16
What is marked in red is elaborated with Vegetable Mix from the association.

Chocolates stuffed with fruit
5 g. of the chocolate mixture. 2,43 2,06
15 g. of crystallised fruit.
Pour some chocolate in the mold with a tea spoon. Then add some fruit in samml pieces and pour more chocolate to cover the fruit. Keep in the fridge so until it hardens.

We made 10 chocolates weighing 10 g each
Proteins per unit.: 0,28 0,20
Energy per unit.: 34,65 29,45
Phenylalanine per unit.: 14,28 9,87

Crocanti
65 g. of chocolate mixture
15 g. of Milupa Choco Flakes
We cut the cereals with the mincer and mix it thoroughly with the chocolate mixture.?We pour it to the molds with a tea spoon. Keep in the fridge until it hardens.

We made 10 crocantis weighing 8 g each.

Proteins per unit: 0,20 0,17
Energy per unit.: 28,33 28,3
Phenylalanine per unit.: 9,75 8,01

Turrón or crunchy chocolate
198g. of chocolate mixture
15g. of Milupa Choco Flakes
15g. of Milupa Honey Flakes
After cutting the cereals we add them to the chocolate mixture. We pour it in the mold (be sure to spread it properly) and keep it in the fridge until it hardens.

Total proteins.: 5,91 5,06
Total energy: 799,71 799,71
Total Phenylalanine: 289,65 237,42

Nutella
98g. of chocoalte mixture.

Pour in a jar or tupper. Keep it in the fridge to harden. To spread on bread for breakfast or afternoon snack.

Total proteins.: 2,80 2,38
Total energy: 339,61 339,61
Total phenylalanine: 140,02 114,17

Apple pie
150 gr. of SHS flour.
200 gr. of sugar.
200 gr. of butter.
3 apples.
SHS egg replacer (equivalent to 2 eggs)
1 tea spoon of Royal yeast.
1/4 of a glass of SANAVI milk.
Some special breadcrumb.
1 lemon.
Cut the apples into four pieces peel them and take out the core.
Cut in slices and and place them in a bowl pouring lemon juice. ?

Put in a bowl 150 gr. of sugar and 150 gr. of melted butter, stir it and add the egg replacer and the flour mixed with the yeast.

Spread butter in the oven tray, sprinkle the beadcrumb and pour the dough into it. ?Place the Apple slices on top of the dough spreading some more butter over them and sprinkling it with sugar. ?

Bake on a preheated oven for an hour.

Total proteins: 3,98
Total phenylalanine: 280,38
Total energy: 3.511