recipe book "lets cook together"
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This book is dedicated to all work and food lovers from the EUROSAI community
This eBook is for the use of anyone anywhere at no cost and with
almost no restrictions whatsoever
Vilnius–Hague
2014
What are the ways of achieving the
best cooperation with other public
institutions – Parliament, law enforcement
institutions, Universities, nongovernmental
organizations and other stakeholders?
How can the best effects of cooperation be
obtained? How are successful relationships
forged and maintained? How can the
optimal results be achieved when working
with other public institutions? How can we
reach synergy and why is it not always
reached?
While looking for the answers to these
questions, we identified several possible
problems of cooperation relevant to our
SAI. In order to ascertain whether the
identified problems are specific only to us
or whether they are applicable to the
majority of SAIs, we prepared and
circulated a questionnaire to all the
members of EUROSAI. More than half the
respondents completed the survey, which
asked respondents to identify the TOP 5
problems related to cooperation with the
mentioned public sector institutions.
As a result of our initiative and with the
help of your SAIs, the TOP 5 problems of
cooperation with our stakeholders have
been identified: a lack of motivation, an
absence
absence of a clear strategy and direction, a
lack of feedback, a lack of time, and differing
areas of expertise. To solve these problems
and find the best ways of cooperation, we
need a team that is ready to look for synergy
in solving issues; this is known as the
“synergy mindset”.
Our team has taken an unconventional way
to tackling the identified problems: we have
decided to compile a recipe book based on
the survey results. It is not a traditional
approach to doing things in the public audit
community. Our decision was influenced by
a recent wave of recipe books and popular
cooking shows. We could not ignore the fact
that cooking books are among the best
sellers in Lithuania and abroad. This
collection of recipes is our endeavor to look
at things from an innovative perspective
and open the door to a new genre of audit
literature. The book is not finished yet: we
need to work together to finalize it.
I sincerely believe that this jointly written
book of recipes provides the possibility to
either choose existing models or to find new
combinations by mixing the flavors of the
given ingredients to create new recipes.
Be creative!
SPICY SOUP OF DIFFERENCES 8
COLD BEETROOT SOUP 11
DUMPLINGS STUFFED WITH CLEAR STRATEGY AND DIRECTION 12
CEPELINAI “ZEPPELINS” 15
APPROPRIATELY MARINATED TIME 16
CORRECTLY PICKLED CABBAGE 19
COCKTAIL OF MOTIVATION 20
KISSEL (FRUIT JUICE JELLY) 23
PIE OF GOOD FEEDBACK 24
APPLE CHEESE 27
GINGERBREAD BISCUITS –„LUCKY HORSESHOES“ 29
SKANAUS IN THE EUROSAI LANGUAGES 31
LIST OF CO-AUTHORS AND CONTRIBUTORS 32
CONTENT
SPICY SOUP OF DIFFERENCES
Top problem – Different expertise
Ingredients:
50 g Empathic listening
25 g Accurate feedback
20 g Synergy
Other ingredients of your choice:
5 g Motivation
_________
100 in total
Preparation:
1. In a bowl, beat a well-practiced Empathic listening, Sunergy and Accurate
feedback together until very thick.
2. Place them in a pan and bring slowly to the boil.
3. Cover the pan and cook gently until all the components become nice and
tender.
4. Take off the heat and add the Motivation. Season well and leave to infuse.
5. Transfer to individual soup bowls, then serve.
7
When we listen to someone, we face a critical choice. We can choose to defend our view and resist theirs. Or, we can learn to suspend our opinion and the certainty that lies behind it. To suspend is to see things with new eyes.
William Isaacs
Third alternative finder
Issue
o Criteria of Success
o Prototypes PROTOTYPE 1 COUNTERTYPE 1
o PROTOTYPE 2 COUNTERTYPE 2
o
Countertypes
PROTOTYPE 3 COUNTERTYPE 3
o Third Alternative Based on criteria success and the prototypes and
countertypes above, what is the Third Alternative?
Cook’s tip:
As this soup is open to variation, feel free to use your imagination when measuring amounts of
ingredients or replacing them with some other
components or garnish, as well as with your preferred
methods of preparation.
8
For Lithuanians, the cabbage
is a ROYAL VEGETABLE. It is
used to make salads, soups,
stews, rolls and other dishes,
which can be sampled in
many Lithuanian restaurants.
Kefir: a healthy drink
Kefir is one of the oldest fermented milk drinks
known to humanity. It has a positive effect on many
bodily functions, regulates and maintains the balance of microorganisms in the
intestines, and also strengthens the immune
system.
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9
COLD BEETROOT SOUP
You can get a taste of authentic Lithuanian cuisine by trying cold beetroot
soup!
The somewhat-shocking bright red colour of the cold beetroot soup comes
from NATURAL beet juice, and the indescribably refreshing taste comes
from the most importam component of this cold soup, KEFIR, which
nutrition specialists call one of the healthiest products in the world! Every
Lithuanian family makes this low-calorie soup according to their own
recipe.
Ingredients
500 g kefir*
100 g boiled or marinated beets
2 fresh cucumbers
Several onion leaves
A pinch of fresh dili
1 egg
Preparation:
Lithuanians sometimes replace kefir with soured milk, buttermilk or
cream thinned with mineral water. If kefir is not available where you live,
you can look for similar sourmilk products: the natural yogurts available
in Western Europe or the USA, Buttermilch in Germany, and in Russia,
Central or South Asia, and in south-eastern Europe, ryazhenka,
prostokvasha, kumis (kumiss, koumiss, kumys), ayran, laban, dahi, lassi,
doogh and so on are all excellent substitutes.
Make it yourself !
Finely chop the vegetables: cucumbers, beets (you can grate these), onion
leaves and dill. Mix together in a large bowl.
Pour the kefir over the vegetables, flavour with salt according to taste, mix
and leave to stand for several minutes (the longer the mixed vegetables
stand, the tastier the soup will be).
Pour the soup into bowls, cut the boiled egg into pieces and add to the
bowls. Serve with hot boiled potatoes flavoured with dill. Enjoy!
10
DUMPLINGS STUFFED WITH CLEAR STRATEGY AND DIRECTION
Top problem – Absence of a clear strategy and direction
Ingredients:
15 g Mission
25 g Strategy
10 g Job to be done
10 g Strategic link
Other ingredients of your choice:
10 g Knowledge and understanding
15 g Common interest
15 g Internal and external communication and
citizenship
_________
100 in total
Preparation:
1. Take the locally grown based on mission and strategy and trim off any
unnecessary bits.
2. Melt the best selected Knowledge and understanding in a large frying pan and
brown it well. Remove from the pan.
3. To make a stuffing, mix the selected Common interest with a well cleaned
Strategic link .Put the combination to a saucepan and heat, whisking continuously
until it thickens and is ready to be stuffed to the Job to be done.
4. Cook the dumplings for a few minutes until soft.
5. Scatter over with external communication and citizenship or any other
seasonings or spices.
6. Present the dish to all the team.
11
However beautiful the strategy, you should occasionally look at the results.
Winston Churchill
JOB TO BE DONE– What is the specific job your “customers” (internal or external) are “hiring” you to do?
„JOB TO BE DONE“ ANALYZER
Answer the following questions to determine jour job to be done
Who are your team’s most
important customers
(internal or external)?
What are your customerss’
most important goals?
What specific job are your
customers hiring your team
to do?
STRATEGIC LINK – How dоes your team connect with the organization‘s mission and strategy?
„STRATEGIC LINK“ ANALYZER
Answer the following questions to determine jour team’s strategic link to the organization
What is your organization’s
mission and strategy?
What is your boss’s most
important goals?
How does your team directly
support the two preceding
questions??
Cook’s tip:
We strongly advise you to experiment by trying
alternative ingredients or any of your favourite seasonings, adding depth and flavour to
the dumplings.
12
CEPELINAI “ZEPPELINS”
Cook’s tip:
For the bacon sauce:
Cook the bacon and onions in a large skillet over medium heat until the
onions are lightly browned. Pour off some of the excess fat. For richer
gravy, stir the sour cream carefully into the bacon-onion mixture. Blend
well but do not boil. You can also serve the sour cream on the side.
Spoon the bacon and onions over the cepelinai and serve.
13
CEPELINAI “ZEPPELINS”
Ingredients
Potato mixture:
12 large raw potatoes, peeled and finely grated
4 boiled potatoes, peeled
2 large eggs, lightly beaten
Salt
Meat mixture:
230 g (8 oz) ground beef
230 g (8 oz) ground pork
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 egg
Bacon sauce:
230 g (8 oz) bacon, chopped
1 onion, chopped
2 to 3 tablespoons sour cream
Directions
For the potatoes: Put the grated potatoes into a large piece of fine-mesh
cheesecloth or smooth kitchen towel, grabbing corners together to form a
pouch. Wring the towel over a bowl, straining the excess liquid from the
grated potatoes through the cloth, squeezing firmly with your hands until
the potatoes are as dry as possible. Put the potatoes into a mixing bowl.
Reserve the liquid. Let the starch settle to the bottom of the bowl of liquid,
then pour the liquid off; add the starch back to the potatoes. Mash the
boiled potatoes or run them through a ricer, and then add to the grated
ones. Add the eggs and a dash of salt and knead well.
For the meat: Combine the beef, pork, salt, pepper and garlic in a bowl.
Mix well with your hands. Add the egg and mix thoroughly.
For cooking the cepelinai: Bring a large wide pot of salted water to a boil.
Meanwhile, roll about 1-cupful of the potato mixture into a ball with your
hands. Gently flatten it into a 1/2-inch-thick round patty. Place 1/4 cup of
the meat mixture into the center of the potatoes. Cup your hands together
to seal the potato into a football shape, gently forming into an oval. Repeat
forming more cepelinai with the remaining potato and meat mixtures.
Gently slip the cepelinai into the boiling water, allowing the water to return
to a boil before the next dumpling is added. Do not overcrowd the cepelinai
in the pot. Stir carefully and occasionally. Boil until the dumplings are
translucent and the meat is cooked through, 40 to 45 minutes. Remove the
dumplings using a slotted spoon, drain and place on a heated platter.
14
APPROPRIATELY MARINATED TIME
Top problem – Lack of time
Ingredients:
30 g Wildly important goals (WIGs)
5 g Weekly planning
15 g Daily tasks
Other ingredients of your choice:
30 g Gains: what’s in it for me
10 g Organization, realism, communicable, openness
10 g Spices: Enthusiasm, curiosity
_________
100 in total
Preparation:
1. Carefully select 3 finest and most motivated partners and experienced chef using
the Time matrix.
2. Avoid replacing them with PRETTY IMPORTANT GOALS (PIGs) or it will totally
spoil the taste. (PIGs are the biggest enemies of WIGs.)
3. Place the Wildly important goals in a pot containing.
4. Bring to the boil and simmer for some time.
5. Add Spices and simmer stirring every so often until the marinated time is ready
to eat. It will keep in an airtight container in a cool place for 1 week.
6. Feel free to add any other ingredients or seasoning of your choice at any point of
the preparation. You might also find that by increasing amount of any ingredient
given in the recipe will add more intense or unexpected flavour.
* Turkish surprise: New ingredients, beautiful presentation (red plate and green
sauce).
15
The key is not to prioritize what's on your schedule, but to schedule your priorities.
Stephen R. Covey
How to use this tool –
1. Record your wildly important goals (WIGs). Where possible, write the WIGs in terms of measures –
from what to what by when?
2. Under “This Week‘s Focus“, record the few key objectives you must accomplish to advance the WIGs.
(Think in terms of results, not just activities.)
3. List a few key tasks under each objective.
4. At the end of the week, evaluate your performance.
WORK COMPASS
Week of:
WILDLY IMPORTANT GOALS
WIG1
WIG2
WIG3
THIS WEEK‘S FOCUS
What are the few key objectives I must accomplish this week to advance my WIGs?
o
o
o
Cook’s tip:
Make this meal every Monday for the whole
week.
16
Pickled cabbage loaded
with vitamins!
●● 100 g of pickled cabbage may contain up to 40 mg of vitamin C. That is more than half of the recommended dietary daily intake. It also contains an abundance of B-group vitamins, potassium, magnesium, zinc and other important elements.
●● Nutritionist say that pickled cabbage is almost the only man-made food product which surpasses nature’s equivalent (in this case, raw cabbage) in terms of its nutritional value!
17
CORRECTLY PICKLED CABBAGE
For Lithuanians, the cabbage is a ROYAL VEGETABLE. It is used to make
salads, soups, stews, rolls and other dishes, which can be sampled in many
Lithuanian restaurants. You can find tasty pickled cabbage in open-air
markets as well as in shops and supermarkets.
If you want to try especially tasty cabbage, pickle it yourself according to
this old Lithuanian recipe.
Ingredients:
10 kg fresh cabbage
100 g sugar
200 g salt
5–8 grated carrots
100 g cranberries
2–3 tart apples (these can be replaced witha splash of lemon juice)
50 g caraway seeds (optional)
* Other pickled cabbages recipes may seem simpler to make, but believe
us, once you make pickled cabbage according to this recipe, you will never
make it any other way again...
When pickling cabbage, it is very important to select the right phase of the
moon and follow the instructions carefully!
The best time for pickling cabbage is during a waning moon. Do not pickle
the cabbage during other phases of the moon, because the process may not
work as well or not at all.
Make it yourself !
Place the finely chopped cabbage together with the grated carrots, sugar,
salt, cranberries, apples and caraway seeds into a large bowl or container.
Mix everything together and leave to stand at room temperature (not less
than +18°C) for two days (it is not necessary to cover or press the mixture
in any way).
After two full days, repeatedly poke the mixture with a long implement (in
folk terms, to let the air in) and leave to stand for another day without
disturbing it.
Next, it is ESSENTIAL to take the cabbage out of the bowl or container to
“ventilate” it (to mix it up). Afterwards put it back in the bowl or container,
and leave to ferment for another two full days.
After that, take the cabbage to a cool location (the temperature should be
no higher than +10°C) and weigh it down (that is, cover it and press it so
the juice can seep out of the cabbage) using a heavy object, for example, a
large stone. Let the cabbage stand for another five full days. And then dig in
to your heart’s content!
18
COCKTAIL OF MOTIVATION
Top problem – Lack of motivation
Ingredients:
20 g Clear purpose
20 g Trust
20 g Aligned systems
20 g Unleashed talent
Other ingredients of your choice:
10 g Joint trainings and team building
10 g Coaching (within your institution)
_________
100 in total
Preparation:
This cocktail if well prepared will surprise all those it is served to.
1. First take Clear purpose and pour it into a shaker.
2. Sprinkle in premium quality Trust
3. Mix together with some Unleashed talent, Aligned systems and shake well.
4. Taste a little – you may want to add some more Coaching to give the cocktail an
edge.
5. Pour into tall chilled glasses.
6. Top up with plenty of Joint training’s and team building and serve immediately.
19
In everyone‘s life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit.
Albert Schweitzer, Humanitarian, Nobel laureate
VOICE Finder” Questions
Affirm the worth and potential of others can happen all of the time, formally or
informally. In conversation with others, use questions like the ones below to tap their
voice.
Need
What needs do you see on our team?
What is the one thing you could do that would create the most value
for our team?
Passion What have you Always loved doing?
What job-related opportunities are you passionate about?
Talent What are you really good at?
What opportunities do you see for growth and development?
Conscience What would make your work meaningful to you?
What contribution would you love to make in your current role?
INSPIRE TRUST
CLARIFY PURPOSE
ALING SYSTEMS
UNLEASH TALENT
Cook’s tip:
TRUST is the ingredient, which
may be added in generous quantities.
20
KISSEL (FRUIT JUICE JELLY)
Ingredients:
1 cup water
1/2 cup sugar (or more to taste based on sweetness of fruit)
3 tablespoons potato starch (NOT potato flour) or 4 tablespoons
cornstarch
1/2 cup cold water
1 pound hulled, washed and crushed fruit (cranberries, raspberries,
rhubarb etc)
Directions:
In a large saucepan, bring to boil 1 cup water and sugar. Add fruit and mix
well. Boil for several munutes, remove from heat and drain the liquid into a
separate saucepan and again bring to boil. Remove from heat.
Dissolve potato starch in 1/2 cup cold water and stir into the sugar-water-
juice mixture. Return to the heat and bring to a boil, stirring constantly.
Portion into individual dessert bowls or one large bowl that has been rinsed
with cold water. Place in the refrigerator until firm, about 3 hours. Serve
with cream, half-and-half, milk or whipped cream.
Tips You can prepare it without draining, then the chopped fruit will stay in
the mixture.
22
PIE OF GOOD FEEDBACK
Top problem – Lack of feedback
Ingredients:
25 g Right person for feedback
5 g Good timing for feedback
10 g Right place for feedback
30 g Facts (not to be substituted with opinions)
15 g Form of feedback
Other ingredients of your choice:
10 g Diversity of advice
5 g Advisory change
_________
100 in total
Preparation:
1. Carefully select an appropriate amount of facts for this great dessert.
2. Put them to one side while choosing the most right person and the good timing
3. In a large bowl, start mixing the ingredients adding Advisory change one by one.
4. When the mixture reaches a pleasant-looking consistency, stir in a Right place
and any remaining Diversity of advice.
5. Transfer the resulting combination to a specially designated dish and prepare it
for some time or until you get a desired feedback pie.
6. Serve the pie as it is or decorate with any other ingredients of your choice media
to parliament (adding additional ingredients may produce a totally different taste).
23
One of the greatest gifts you can give another human being is constructive feedback on a blind spot they never knew they had... Care enough to give honest, accurate feedback.
Stephen R. Covey
How to use this tool –
1. Decide who needs the feedback.
2. Decide whether your motive is constructive or not. If your motive is not constructive, you should
postpone giving feedback until things change.
3. Decide when you will give the feedback. Is it best done in a meeting with others, or one-on-one?
4. Define the issue or concern. What has motivated your need to give feedback?
5. Write down the facts of the situation - that is, what you or others have observed.
6. Describe the impact of the issue. How does the behavior of the person affect business results?
What will happen if the behavior doesn‘t change?
7. Anticipate responses to your feedback. What is the person likely to say? What objections, excuses,
or reasons will you hear? What will be your response?
After giving feedback, listen empathically. Give the person a full hearing.
Feedback facilitator
Answer these questions to prepare to give effective feedback–either positive or negative
o WHO needs this feedback?
o WHEN will I share the feedback?
o WHAT is the issue?
o WHAT are the facts?
o WHAT is the impact of this issue
on results?
o WHAT are the anticipated
responses I should prepare for?
Cook’s tip:
Try to avoid full moon days when
choosing a GOOD TIMING
FOR FEEDBACK .
24
APPLE CHEESE
The only thing connecting cheese with this dish made from apples, sugar
and cinnamon is that it is shaped into the particular shape normally only
used for Lithuanian curd cheese by being boiled and then dried. Confusing?
Maybe. But we can guarantee that after you try the “apple cheese”, you
won’t care about its shape or the way it is made. You will have only one
thought in your mind: you’ll want more.
Ingredients:
1,3 kg Granny Smith apples (8 large apples)
215 grams sugar
2 cinnamon sticks
2 vanilla beans, split and seeds scraped out
Make it yourself !
Peel the apples, cut out the cores, dice and mix with sugar in bowl. Cover
with cling film and set in a warm place for 24 hours to allow the apples to
release their juice.
Once there is plenty of liquid, pour the juice away to a deep pot (save the
apples) add the cinnamon sticks, scraped vanilla seeds, bring to boil and
simmer until the liquid has been reduced by half.
Then add the apples and cook for 1 – 1,5 hour or so, stirring occasionally
until the mixture becomes dark brown and does not stick to the sides of the
pot anymore (you need to evaporate as much liquid as possible). Take the
cinnamon sticks out.
Then pour it all into a muslin cloth and leave it to hand in a warm place for
12-24 hours to get rid of all excess liquid (put something underneath) then
remove the muslin, shape the apple cheese to the desired form, place on a
fresh muslin cloth, on the oven grid and set the oven to ventilation. Keep it
like this for 2 days (turn the oven off for the night) until the cheese dries
well.
26
GINGERBREAD BISCUITS –„LUCKY HORSESHOES“
Ingredients:
3 eggs
½ glass sugar (brown sugar will give more intense brown colour)
100g butter
200g honey
600g plain flour
1 package baking powder
1 tsp ground cinnamon
1 tsp ground ginger
Ground clove, nutmeg or some other spices
Preparation:
Preheat the oven to 180C/350F/Gas 4.
Heat the honey, sugar and butter in a saucepan until the mixture has
melted. Remove from the heat and allow to cool.
Add the eggs and stir in the flour mixed with baking powder and spices.
Mix the ingredients together. If the dough sticks to your hands, add some
more flour.
Wrap the dough in a clingfilm or a plastic bag and freeze it for some 30
minutes (the dough may be divided into 2-3 parts, this allows it to set
quicker and makes it easy to roll, press and cut the dough).
Remove the dough from the freezer and roll it out with a rolling pin. Using
a floured cutter of your choice (I used a horseshoe-shaped cutter) cut out
the biscuits and place onto a lined baking tray.
Bake in the middle shelf of the oven for 10-15 minutes. Remove from the
oven and leave to cool.
When cooled decorate with the icing: 1 egg white and 5 tbsp caster sugar.
Let‘s work in synergy to solve the problems
of cooperation!
From Lithuanian team– with warm greetings
and Gingerbread biscuits
28
SKANAUS IN THE EUROSAI LANGUAGES
Albania T'boftë mire!
Andorra Bon profit! Que vagi de gust!
Armenia Բարի' ախորժակ:!
Austria Guten Appetit!
Azerbaijan Nuş olsun!
Belarus Cмачна есьці!
Belgium Bon appétit!
Bosnia and Herzegovina Prijatno!
Bulgaria Да Ви е вкусно!
Croatia Dobar tek!
Cyprus Καλή όρεξη! Afiyet olsun!
Czech Republic Dobrou chuť!
Denmark Velbekomme!
Estonia Jätku leiba!
Finland Hyvää ruokahalua!
France Bon appétit !
Georgia გაამოთ!
Germany Guten Appetit!
Greece Καλή όρεξη!
Hungary Jó étvágyat!
Iceland Verði þér að góðu!
Ireland Appetite maih
Israel (be'te-avon) בתיאבון!
Italy Buon apetito!
Kazakhstan Асыңыз дәмді болсын!
Latvia Labu apetīti!
Liechtenstein Guten Appetit!
Luxembourg Gudden Appetit!
Malta Аptit tajba!
Moldova Сайхан хооллоорой!
Monaco Bon appétit !
Montenegro Prijatno!
Norway Vær så god!
Poland Smacznego!
Portugal Bom apetite!
Romania Poftă bună!
Russian Federation Приятного аппетита!
Serbia Пријатно!
Slovak Republic Dobrú chuť!
Slovenia Dober tek!
Spain ¡Buen provecho!
Sweden Smaklig måltid!
Switzerland En Guete!
FYR Macedonia Пријатно јадење!
The Netherlands Smakelijk!
Turkey Afiyet olsun!
Ukraine Смачного!
United Kingdom Enjoy your meal! 30
LIST OF CO-AUTHORS AND CONTRIBUTORS
Ishkhan Zakaryan Control Chamber Republic of Armenia
Karen Arustamyan Control Chamber Republic of Armenia
Lilit Gevorgyan Control Chamber Republic of Armenia
Seyran Avagyan Control Chamber Republic of Armenia
Wim François Court of Audit Belgium
Shanela Cathalina Court of Audit Curacao
Tomaz Vesel Court of Audit Republic of Slovenia
Guilherme Martins Court of Auditors Portugal
José Tavares Court of Auditors Portugal
Christian Melly EURORAI Management Committee
Marko Männikkö National Audit Office Finland
Timo Oksanen National Audit Office Finland
Birgit Meichsner National Audit Office Germany
Christine Rabenschlag National Audit Office Germany
Giedrė Švedienė National Audit Office Lithuania
Mindaugas Macijauskas National Audit Office Lithuania
Inga Tarakavičiūtė National Audit Office Lithuania
Vilma Kanapeckienė National Audit Office Lithuania
Sally Howes National Audit Office United Kingdom
Nicholas Lacy National Audit Office United Kingdom
Lage Olofsson Office of the Auditor General Kosovo
Anne Fikkan Office of the Auditor General of Norway
Marija Zugic State Audit Institution Montenegro
Dragisa Pesic State Audit Institution Montenegro
Nikola Kovacevic State Audit Institution Montenegro
Nanna Henning Supreme Audit Institution Denmark
Beinta Dam Supreme Audit Institution Denmark
Nuray Yilmaz Turkish Court of Accounts
31
Literature sources used during the preparation of the recipe book:
Franklin Covey “The 7 Habits of Highly Effective People“
Resources and photos of Lithuanian State Department of Tourism under the Ministry of
Economy and Vilnius Tourist Information Centre
First published electronically in the Hague in 2014
Design & artwork: National Audit Office of Lithuania
32
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