Members of the sub regional healthy diet experts group met again after one-month break.
The meeting was practical in nature, as our task was to prepare five dishes from buckwheat and millet porridge. We prepared millet porridge soufflé, millet soup, millet soufflé with chicken and cheese, buckwheat porridge cakes and vegetable steaks with buckwheat porridge. We will be introducing two out of five dishes mentioned above in to school menus in the coming school year. It was not an easy decision, as all of the dishes were both tasty and healthy. There were other factors to consider as well such as, would the pupils enjoy the dish, and whether or not individual schools have enough kitchen staff and adequate furnishing to prepare it. In the end, millet soup ended up in the first place, and votes split between buckwheat porridge cakes and vegetable steaks with buckwheat porridge. That being the case we decided to wait with final decision until first cooking workshop for kitchen staff where we could discuss the matter further.