Come to our Multicultural Meet Up, this Friday 18th January. Our expert nutritionist will be there to teach us about different types of sugar. The bad sugars and the good sugars and how they affect our bodies. As always she is happy to answer any questions
Christmas is just around the corner and if you are still thinking what to cook or bake, we would like to share two traditional Christmas recipes with you. In Slovakia, Kapustnica (Sauerkraut soup) is served as a first course on Christmas Eve. In both countries, Slovak and Czech Republic, Xmas are without Linzer (Linecke) cookies.
Our chefs both Barbora and Barbora 🙂 taught us how to prepare their traditional meals/cookies at our cooking class, which is a part of the Multicultural Community Kitchen Program. https://welcomewhistler.com/programs-services/programs/multicultural-community-kitchen/
Kapustnica‘s main ingredients are sauerkraut, pork, sausages and mushrooms. The soup is prepared slightly differently in each country’s region. Some people add plums, apples or ham. On Christmas Eve, soup is then followed by schnitzel or fish with potato salad and then by cookies.
Ingredients: (serves 4-6ppl)
• 500 g (3.5 cups) sauerkraut
• 500 g (2.25 cups) diced pork
• handful of dried mushrooms
• 1 sausage (Hungarian sausage is a good choice)
• 2 onions
• 2 cloves garlic
• 1 cup sour Cream
• 2 bay leaves
• pinch of nutmeg, caraway, black pepper, paprika, salt
1. Rinse sauerkraut under cold water, drain and put
into a large pot with 2.5litres water
2. Turn 2 cloves of garlic into a paste and add to sauerkraut
3. Add black pepper, caraway seeds, nutmeg, dried mushrooms
(previously soaked in water), bay leaves and sliced onions
4. Cut pork into smaller pieces and add them to the
5. Add paprika and salt, cover the pot and simmer
for approximately 60 minutes. Slice sausage and add to the soup 15 minutes before
finishing. The longer you cook the soup, the better it tastes. I usually let it
cook for 90 minutes to achieve a great taste.
6. Typically, the soup is served with sour cream,but it is up to you, how you like it. It makes the soup more creamy and thicker.
Czech Barbora said about the Linzer cookies: ” These cookies are super popular around the Christmas tree with the family, and everyone has different opinion about how to make them right – different jam, different shapes, everyone thinks their cookies are the best…We make Linzer cookies every Christmas and my mum even makes special jam in summer to be ready for Christmas time.” ( quoted from Whistler’s Multicultural Cookbook 2017). https://welcomewhistler.com/our-cookbook/
Ingredients for Linzer cookies :(makes about 4 dozen small cookies)
2 cups (250 g) all purpose flour
1cup (125 g) icing sugar
1lemon for zest
3 egg yolks
1 stick and 6 tbsp (200 g) butter –cubed & at room temperature
Jam/jelly of your choice
1.Sift the flour and sugar onto a clean surface (use the biggest one you have). Make a well in the middle, add in the egg yolks, lemon zest and butter cubes. Knead the dough until soft, smooth and elastic. It takes around 10-15 minutes.
2.Wrap the dough in plastic wrap and refrigerate for 2 hours (I leave in the fridge overnight).
3. Cut dough into 4 pieces. Roll out each piece on a lightly floured surface to 1/8-inchthickness. Cut dough with desired cookie cutter shape. Make a large hole in thecenter of half of your cookie shapes. Place 1inchapart on a cookie sheet (I use baking paper instead of greasing the cookiesheets).
4. Bake at 355 °F for 7 to 10 minutes until edges are light golden brown.
5.When cool, spread each solid cookie with strawberry jam, put the cookie with the hole in the middle on top, and sprinkle with sugar.
Patryk and Ela from Poland were our chefs at the October Multicultural community kitchen. We’ve learned it takes many times to make a dough for pierogi to be perfect. Although Ela has made the dough at least 50 times before, she is still not a pro 🙂 Patryk used to watch his grandma doing it, but was never allowed to touch it. Pierogi are filled dumplings with a savoury of sweet filling, cooked in a boiling water.
Precook peeled potatoes in salted water a while before starting the pierogi so that they have time to cool off to room temperature.
Sieve flour into a bowl, add a pinch of salt. Combine 500ml of boiled water with 80g of butter. Gradually combine flour and water whilst mixing everything. Add eggs and combine. Knead the dough for about 10mins and set aside.
Mix the ricotta with potatoes and mash everything together. Dice onion and cook until translucent, add half to the filling. Season with salt and pepper. Divide the dough into 10 portions. Roll each portion out to about 2-3mm thickness. Cut into 5x5cm pieces (or cut out circles with a large glass). Then add the filling on top of the cut-outs, fold in half and glue together.
In a large pot boil salted water with a splash of oil or butter, when the water boils place around 15 pierogi and cook until all the pieces start floating to the top. After they float let them cook for another 2 mins and take them out into a large bowl. Place the next batch in the pot. Repeat until all pierogi are cooked . Add remaining onion to the bowl of pierogi, mix and serve.
Kale you either love or hate! Would you like to know how to eat the whole bunch of kale so all your family will enjoy it and it will be gone before you know it?
Izumi, originally from Japan, has taught us how to prepare soy and sesame kale chips at our Healthy snacks workshop. Yum! It’s a very easy and healthy substitute for regular chips. She prepares it for her daughters quite often and if there are any leftovers, Izumi leaves the chips and stores for later on as an ingredient to be added to rice, soups and other meals.
Recipe for 4 people:
This year’s Festival food theme was “Pancakes around the world”. People were watching our chefs preparing the pancakes in front of them. There are so many types of pancakes such as Polish, Chinese, French, Swedish, Thai, Indian etc. Our community got to try 3 kinds of pancakes from 3 countries nowhere else to be bought in Whistler. We chose Czech, Korean and Russian as we have people from these countries living in Whistler too.
Czech “Bramboraky “ or fried potato-garlic- marjoram pancakes are very popular either in Czech Republic or Slovakia (knows as “Zemiakove placky”). They’re served either at lunch time, dinner or during the day as a snack. Potato is one of the basic staples in Czech cuisine, commonly used in many dishes.
Korean Kimchi pancakes or “Kimchi Jeon” are savoury pancakes served with a lot’s of kimchi in it. Because kimchi is made of fermented veggies with its main ingredient cabbage, it’s also very healthy and therefore commonly eaten any time of the day. You can find them anywhere in Asia with slight variations.
Our sweet version of pancakes was Russian “Blinis” and they got sold out almost immediately. Traditionally they’re prepared in a savoury way, filled with cottage cheese, sour cream, quark, butter, caviar (whitefish, salmon or sturgeon caviar) and other garnishes. They can be rolled as French crepes or served as a triangle.
See below Bramboraky recipe and pictures. Our chef Petr from the Czech Republic has been in the cooking industry for a long time and he’s so good that he even introduced this recipe to one of the Whistler’s restaurants he used to work at and they included it on the menu! We’re lucky to have him helping us at the Festival. It took a long time to peel and shred 15 kg of potatoes but it was worth it!
Ingredients for 10 pancakes:
We’re recruiting volunteers to help with the 2018 Whistler Multicultural Festival. The actual event is 4 to 8pm on Friday June 8, but some volunteers are needed to help with set up and take down before and after. Here are details of volunteer positions we need for help with….
Most shifts are approximately 3 hours, but if you can’t manage an entire shift let us know what hours you can help. Volunteers will receive snacks and a button, as well as join the fun.
Contact Us if you’d like to help or want more information: firstname.lastname@example.org or tel: 604.698.5960
Festival Ambassadors: One hour between 4 and 8pm to interact with the public near the Festival location to invite them in. Handout promotional pieces. If you have national dress to wear, that’s even better.
Set up/take down: 10 – 4 pm and/or 8 – 9:30 pm. Set up/take down tents, tables, recycling area, displays, activities. Decorate the location.
Customer relations: 3:30 – 6 pm and/or 6 – 8 pm to greet visitors, give event information, manage a world map activity.
General helpers: 3:30 pm – 6:00 pm and/or 6:00 pm – 8:30 pm to help with any task that needs an extra hand. Also, to help keep the site clean and tidy, and garbage in the right place.
Activities helpers: 3:30 – 6 pm and/or 5:30 – 8 pm to help run multicultural crafts and activities. No skills or knowledge needed.
Food team: Help prep food on June 7 from 3 – 7pm and/or cook and serve food for 2 – 3 hours between 3:30 – 8pm at the Festival.
Volunteer managers: 3:30 – 8pm to sign volunteers in and assign tasks during the Festival
SHOW US YOUR WHISTLER photo challenge is back!
This year, we’re asking you to show us what makes you belong to the community. Where do you feel you most belong? Is it at home, at work, in town, in your neighbourhood, at play?
The 2 categories for photos this year are
We would like to see some creative and fun pictures. Just think about a moment when you realized what makes you feel at home in Whistler….
If you’d like to know more about taking a really good photo, join us for a free workshop on
Local photographer Toshi will take us through how to frame and take a perfect picture – either with a digital camera, or your phone…
The winners will be announced at the Whistler Multicultural Festival on June 8 and photos displayed at The Whistler Public Library till August 30.
Don’t miss your chance! Time goes quickly. Deadline is Monday May 21, 2018.
The Whistler Welcome Centre is happy to announce the second round of our program, Parenting Across Cultures, beginning on Tuesday, May 1st, 2018.
Parenting Across Cultures is a 6-week program, every Tuesday morning at 11am-1pm, from May 1st until June 12th 2018. We will meet at the Welcome Centre @ Whistler Public Library.
Registration is required and children are welcome too. Child-minding provided.
The program will be facilitated by certified counsellor, Lana Lutke, as well as Welcome Centre staff.
Settling into life in a new culture is a huge adjustment and it can take many years before you feel fully adapted. Becoming a parent is certainly a joyful time in your life but it can also bring about new challenges as you continue your adjustment to a new culture. Parenting Across Cultures offers a safe and supportive environment for immigrant moms to meet, connect and share their experiences as multicultural parents. The program aims to help you be a successful multicultural parent in Whistler and to help you build a support network as a newcomer to Canada.
Come and join us to celebrate you, your children and your culture!
Whistler Welcome Centre is organizing a special Food Safe – Level 1 course for ESL speakers delivered by Caroline Bagnall, certified FOOD SAFE instructor.
Take advantage of this unique opportunity to learn new skills valuable in work & home environment and a special lower price (usually around $149)
When: Saturday March 17, 2018: 9:30am -5:30pm
Where: Welcome Centre @ Whistler Public Library
Cost: $74 (incl. tax) if 6 participants. Price will drop with more participants enrolled. The price difference will be reimbursed the week after the course.
Includes: Free study group on Friday March 9, 2018: 9:30am-12pm, take home materials: Food Safe books, certificate valid for 5 years
For registration please fill the registration form below. Deadline: March 15, 2018
Part of the Multicultural Community Kitchen Program. Partially funded by RMOW. Thank you!
We invited Rumi from Japan to teach us how to prepare Okonomiyaki at one of our Multicultural Community Kitchens. This dish is sometimes called Japanese pizza or Japanese pancakes. You can prepare your filling and toppings however you like it. This is also why it is translated from Japanese as “Grill as you like it”. Okonomi stands for “as you like” and yaki for “grill”.
1 cup flour
5g fish stock powder
¾ cup water
75g sliced lean pork
75g seafood (shrimp, octopus, squid)
10g green onion
dried bonito flakes