In 2020 the coronavirus also affected the usual programme organized by EMA-DOM during the summer semester. However, EMA-DOM organized a series of online events under the headline "Weimar Spring". The events were open for students and alumni from all Europa Master generations.
The first event in this row was the Weimar Spring Competition. In multicultural and inter-generational teams the participants had to fulfill a different challenge each week in May. All challenges took place digitally but all team members had to work together to succeed. In the end, the winning team got a small surprise. Not only the team members but also the names of the teams were very creative. The following teams participated: The European Avengers, Piwo for Europe, The Incomparables and Les cordons bleus.
The second event in this context was the Virtual European Career Tour which took place in June/July. During three very interactive online meetings Europa Master students had the chance to exchange with alumni from different generations and current students about their jobs or internships.
During the Weimar Spring Competition the teams had to fulfill 4 very different challenges:
"This is the taste of France is one dessert! If you do not have an oven, there is also an alternative that you can bake - be creative!" - Amandine
For the dough:
250g of flour
125g of butter
70g of sugar
2 egg yolks
5cl of water
A pinch of salt
For the lemon cream:
70g of sugar
1 spoon of flour or corn flour
For the meringue:
2 egg whites
100g of powdered sugar
1/2 tea spoon of baking powder
1. Prepare the dough
Pre-heat the oven at 180°C. Separate egg whites from yolks. Beat the egg yolks with the sugar and a bit of water to make it foam. Mix the flour with the butter with your fingers. Make a hole in the middle and add the liquid mix in it. Form a ball with the dough and roll it out in the baking form. Bake 20 to 25 min.
2. Prepare the lemon curd
Press the lemons to get the juice. Put the juice in a cooking pot together with the sugar and the cornflour. Heat at low temparature. Beat the eggs and add them into the pot. Heat at higher temperature. Stir it continuously - the cream can burn easily. When the cream is thick, add it on the baked dough. Let cool.
3. Prepare the meringue
Whisk the egg whites until they form peaks. Add the powdered sugar and the baking powder. Add it on the top of the lemon curd. Bake 10 min at 120/150°C in the oven (or put in under the grill). Be careful that it does not burn!
"This dish is perfect during the colder time of the year. Often it is served in small restaurants you will pass by during a hiking tour. I remember lots of hiking tours with my family but also with friends that ended up with a potato soup in the middle of nowhere." - Christoph
1-1/3 lb mealy potatoes such as russets
1 large onion
3-1/2 oz streaky bacon
7 oz carrots
1/2 celery rootor celery ribs
1 parsley root
4 cups vegetable stock
4 tea spoons oil
1 bay leaf
1/3 tea spoon marjoram
1/3 tea spoon caraway
freshly ground pepper
4 Wiener sausages
Peel and chop onion, Peel and dice potatoes. Wash and slice leek. Peel and chop carrots, celery and parsley-root. Dice bacon and put into a deep pan with hot oil, add onion and sauté until glassy. Add the vegetables and stew for 10 min. Cover with vegetable stock, add marjoram, caraway and cook for about 30 min.
Remove 1/3 of greens and keep into a pot. Mash remaining vegetables to thick consistence. Add diced veggies and season with fresh ground pepper. Slice sausages and let simmer into the soup.
Serve hot with fresh chopped parsley, roasted onions ad fresh coarse rye bread.
"This dish is the one I have missed most living abroad. It reminds me of home!" - Birute
6 large russet potatoes
6 chicken thighs (boneless and skinless)
1 medium onion
4 pieces thick cut bacon (cut in ½ inch bits)
3 large cloves of garlic
½ a teaspoon dry coriander
¼ teaspoon freshly grated nutmeg
Salt and pepper to taste
3 of the 6 potatoes cook or bake in the skin. In a skillet, render and brown the bacon bits until really crispy. Drain bacon and almost all of the grease (leave just 1 tablespoon) thru a fine sift to small, tall bowl. Sauté the meat (cut in bite size pieces) until lightly browned. Dice, and add the onion, salt, pepper and coriander; continue to sauté for another 10 minutes. In the last 2-3 minutes add minced garlic. Take of the stove, let cool to room temperature. When it’s cooled, run thru a meat grinder to a medium bowl, taste for seasoning, and mix in the egg (lightly beaten) and set a side.
Meanwhile, peel the cooked potatoes and grate them on the large side of a grater to a bowl. Then peel the raw potatoes and grind on the small side to the same bowl. Add salt, pepper, and nutmeg. Stir the mixture with a wooden spoon until smooth and homogenized. Get a little flour on your hands; take a full tablespoon of the potato mixture and flatten it. Make an indentation; put in ½ of a tablespoon meat mixture, close, and roll with your hands to an oval shape of a Zeppelin. Lay them out on large cutting board sprinkled with flour, and then sprinkle some flour on the top of the dumplings.
Bring a very large and wide pot of water to a boil. Salt the water and with a strainer lower four dumplings, (1 at the time).When the water comes back to a boil; turn down the flame to medium-low. When dumplings come to the surface, cook them not more than for 5-6 minutes. Get them out carefully with the strainer; orange cooked dumplings on a large platter in one layer, and keep them in the oven at 200 degrees. Repeat the same step two more times if you wont to serve all 12 dumplings right a way, or freeze the rest.
Serve with your favorite sauce, but do not forget about the crispy bacon that you cooked in the beginning, skater bacon or caramelized onions on top of the dumplings. I like to serve Cepelinais with a not to thick homemade mushroom-sour cream or tomato sauce. You may also like to serve them in a clear flavorful broth. Garnish with herbs of your choice. Try to make Cepelinais and you will cook them again and again.
While preparing all these tasty dishes you can listen to the results of the third challenge - The Eurovision of Europa Master. For this challenge the four teams had to create a playlist of 3 songs in German, 3 in French, 3 in Polish and one in any language they liked. You can listen to them via YouTube or Spotify, depending on the playlist.