18th July on Wednesday at 10:00am, the Gastronomy group formed by Maltese, French and Portuguese together with the seniors of the Social Centre of Olho Marinho, around 15 people, leaded by the Patricia and Sesaltina animators start the preparation for the day programme.<\/p>\n
After the settlement and the presentations of each other, the ingredients were spread all over the long table: baking powder, butter, milk, eggs, water, cinnamon, flower and sugar and Chouri\u00e7o.<\/p>\n
Senior Maria de Lurdes started to show the Gastronomy group how to bake the bread. The famous P\u00e3o com Chouri\u00e7o a very old tradition in the region mainly used by the farmers on their long work journeys. The three nations started the baking with their hands adding forms and shapes for example there was: Heart form and moon etc. The group started the P\u00e3o com Chouri\u00e7o adventure day mixing everything and preparing the bread dough together with yeast that afterwards should remain at least one hour leavening.<\/p>\n
The morning session passed and the lunch came and all together they went to the cantina but meanwhile the stoped and made a break dance all together youngsters and elders. The mood was great and the lunch served by the youngsters was delicious again.<\/p>\n
The afternoon came all the team start the preparing the wood oven to bake the bred. Meanwhile the group begins singing different Portuguese, French and Maltese songs.<\/p>\n
We continued in the afternoon with another taste of Portugal \u2013 as Filhoses. Participants in this workshop start mixing 2kg of flour into a basin and began to stir the prepared, gradually adding about 2 liters of milk. When the dough has begun to win “bubbles”, the “summer campers” involved in this task realized that the delicacy was ready to fry. While waiting for the oil warm enough, these young people took to finish the confection of bread. The mass which has left the basin was taken and strained it, added the chorizo \u200b\u200band wrapped it. Since a major goal of IYSC is respect other cultures, other religions, other ideologies, our neighbors, we made some bread without sausage for those who could not eat pork. Finally the bread was ready to be taken to the oven. While this was happening, some girls treated nice nails and hands of the elders who came to help and participate in this activity. Already with the hot oil we fried the filhoses and passed them with sugar and cinnamon. At the same time the bread was removed from the oven.<\/p>\n
Finally, all properly prepared and ready to eat, we started our lunch with the “old wise” men and women who have much to teach us. It was a lively day with songs, dances and stories told by those who deserve our appreciation and consideration<\/p>\n
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Oficina de Gastronomia<\/strong><\/p>\n 18 de julho, quarta-feira, \u00e0s 10:00 horas, o grupo da Gastronomia formado por malteses franceses e Portugueses, juntamente com os idosos do Centro Social do Olho Marinho, 15 pessoas, liderado pelas animadoras Patricia e Cesaltina iniciaram a prepara\u00e7\u00e3o do programa do dia. Ap\u00f3s a instala\u00e7\u00e3o de todos os equipamentos e das apresenta\u00e7\u00f5es de cada um dos participantes, os ingredientes foram espalhados pela longa mesa: o fermento em p\u00f3, manteiga, leite, ovos, \u00e1gua, canela, flor e a\u00e7\u00facar e Chouri\u00e7o. A mestre Maria de Lurdes come\u00e7ou a mostrar ao grupo de Gastronomia como fazer e cozer o p\u00e3o. O famoso P\u00e3o com Chouri\u00e7o, uma tradi\u00e7\u00e3o muito antiga na regi\u00e3o, principalmente utilizado pelos agricultores nas suas jornadas de trabalho mais prolongadas.<\/p>\n Depois de terminada a massa, colocou-se numa bacia a levedar pelo menos uma hora e meia.<\/p>\n A sess\u00e3o da manh\u00e3 passou e veio o almo\u00e7o e todos juntos seguiram para cantina, mas, pelo caminho, no p\u00e1tio, junto ao espa\u00e7o musical, o grupo parou e fez uma pausa improvisada para dan\u00e7ar, todos juntos, jovens e idosos. O clima era de grande harmonia e felicidade. Seguiu-se o almo\u00e7o, que veio a ser servido, para maior comodidade dos mais velhos, pelos jovens.<\/p>\n \u00c0 tarde a equipa regressou ao mesmo espa\u00e7o para preparar o forno a lenha, para cozer o p\u00e3o. Ao mesmo tempo, parte do grupo come\u00e7a a cantar diferentes can\u00e7\u00f5es, bem populares, dos diferentes pa\u00edses.<\/p>\n Continu\u00e1mos na parte da tarde com mais um sabor de Portugal \u2013 as Filhoses.<\/p>\n Os participantes deste workshop principiaram por colocar 2kg de farinha numa bacia e come\u00e7aram a mexer o preparado, acrescentando aos poucos cerca de 2l de leite.<\/p>\n Quando a massa come\u00e7ou a ganhar \u201cbolhinhas\u201d, os \u201csummer campers\u201d envolvidos nesta tarefa perceberam que a iguaria estava pronta a fritar. Ao mesmo tempo que isto acontecia, algumas raparigas simp\u00e1ticas tratavam das unhas e das m\u00e3os dos idosos que vieram ajudar e assistir a esta atividade.<\/p>\n J\u00e1 com o \u00f3leo quente, estes adolescentes fritaram as filhoses e passaram-nas por a\u00e7\u00facar e canela. Ao mesmo tempo o p\u00e3o era retirado do forno.<\/p>\n Finalmente, tudo devidamente preparado e pronto a comer, inici\u00e1mos o nosso lanche juntamente com os \u201cvelhos s\u00e1bios\u201d, homens e mulheres que tanto t\u00eam para nos ensinar.<\/p>\n Foi uma jornada animada com can\u00e7\u00f5es, dan\u00e7as e hist\u00f3rias contadas por quem merece o nosso apre\u00e7o e considera\u00e7\u00e3o.<\/p>\n <\/p>\n\n\t\t
\nEnquanto esperavam que o \u00f3leo aquecesse bastante, estes jovens aproveitaram para terminar a confe\u00e7\u00e3o dos p\u00e3es. Pegaram na massa, que j\u00e1 sa\u00eda do alguidar, e esticaram-na, acrescentaram o chouri\u00e7o e enrolaram-na. Visto que um dos principais objetivos do IYSC \u00e9 o respeito pelas outras culturas, pelas outras religi\u00f5es, pelas outras ideologias, pelo nosso pr\u00f3ximo, fizemos alguns p\u00e3es sem chouri\u00e7o para quem n\u00e3o pode comer carne de porco. Finalmente o p\u00e3o estava pronto para ser levado ao forno.<\/p>\n