New Střep's Opening

On Tuesday November 11 of 2014 was a special day, not only by being Sant Martin (Svatý Martin in Czech), date indicated in Czech Republic as os we have in the entry currently in Střep, also by which we celebrated by everything high already in the new center. With five different activities and visit St. Martin in his horse.

Tickets were sold that included their route, the lanterns, the five games and some very special gifts, the story of Sant Martin and a few small ceramics horses which very patient and meticulously prepared our colleague Blanka.
The program development as well as the Monday 10 was made in Petrovice do Karvina, where is located the head office of Os Ave, the association responsible for Střep. But on this first occasion also served a tasting of typical dish at this date, roast goose accompanied with beet and knedlik, so tasty!

For wednesday's program, We were already using the new center in its entirely, we started with the rotations.
The first meeting was with a group of children from the school, who arrived with their teacher to play with the traditional wooden games that rented AVE, decorate candleholders and have fun with two team games.

That afternoon, already with "our children" as Blanca and me like to say, we did rotations with traditional games, group games, the candleholders and our workshop of leather in which we made coin purses with form of sweet box, is a very simple activity and they love it.
We were looking for something fast because the rotations were 30 few minutes away and easy to explain with our Czech level "silence, easy, give me that and stand here" we also could not allow to make something much more complicated.

This is just to cut a circle of leather, make holes in the edge and going through a strip of leather by them, closes and hop! Now you have your coin purses.

The second day of opening the rotations were slightly different, with the children of the school we did balloon art, aircraft and dogs exactly, in addition to the hat that all were post.
Instead of decorating the porta candles, decorated cookies cinnamon, are very typical in Czech Republic for the holidays, especially for Easter as you can see in this article. In this case the cookies had the shape of the logo of AVE, a hat, decorate the cookies with a mixture of sugar and coloring.












After the balloon art, our rotation for the afternoon was a workshop with wire, where they could make key-rings and necklaces in the form of a spiral. Again easy to explain and a finer details that could not be carried home, many of them still put on it.

To complete this very special week, on Friday we had a great percussion workshop with a polish professional drummer. A workshop was really interesting. We were able to learn about many types of percussion instruments and learn some basic rhythms.

International Main Courses

Falafel

INGREDIENTS:

- 250 Grams of dry chickpeas

- 1 purple onion

- 2 cloves of garlic

- fresh coriander and parsley (to taste)

- 1 c/c ground cumin

- c/c of powdered cinnamon

- 1 c/c of black pepper freshly ground

- 1 c/c of spicy paprika (or bittersweet)

- 1 c/c baking powder

- 1 c/c of chickpea flour and enough for the batter

- 1 c/c of salt and oil for deep frying.

ELABORATION:

The quantities of spices are variables to the taste, because in this field the tastes are very personal. The chickpeas you must soak them in about 24 hours, before making use of them must be tender, because they are crushed uncooked. When they are tender drain and remove the skin, although if it crushes well may not be noticeable. Us shredding in the Thermomix, first the chick peas, add the onion, garlic and turn to grind. Finally add the rest of ingredients, mix well and passed the prepared the falafel to a bowl to let sit in the refrigerator an hour or two.

Past this time begins to form the falafel, you can make ball, hamburgers or croquettes. Then coat with the chickpea flour and fry in abundant oil until golden and crispy. To remove the falafel of the frying pan, put on absorbent paper to dispose of the excess of oil.

Sirloin with pepper

INGREDIENTS:

- 4 Fillets of 200 gr.

- 2 Tomatoes.

- 24 Italian peppers.

- 4 Onions (shallots).

- 1 Leek

- 1 Garlic

- 3 cubes of butter.

- 1 Such as Avecrem of meat per ½ liter of water.

- ¼ Liter of liquid cream

- olive oil

- Salt, black pepper, parsley and Cognac.

THE SAUCE:

Chop onion, leek and garlic Sauté butter until it is liquid incorporate cream, meat broth and shot of cognac. Add the mince onion to wait until the onion is golden and chop the mortar a spoonful of grains of black pepper. Incorporate to sauce is leaves reduce 15/20 minutes on a slow fire

TOMATO GARNISH:

Cut tomato sliced thick, seasoning with salt, pass of the iron for a short period of time with a squirt of oil.

Eggs in the oven

INGREDIENTS:

- Fried Tomato

- two eggs

- Spanish ham (Jamón Serrano)

- goat cheese

- Salt pepper, oregano, and thyme

ELABORATION:

Layer of tomato sauce seasoned with spices, we offer above the ham leaving the site in the middle for the eggs, season with salt and pepper, add the cheese in slices around and put in the oven. Easy, simple and very tasty. You can add any thing, what we have in the fridge instead of the ham and cheese.