LET‘S COOK TOGETHER

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.

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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.

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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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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!

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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.

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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.

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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.

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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.

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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).

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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.

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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!

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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!

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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.

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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.

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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.

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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).

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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 .

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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.

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27

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

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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

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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

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to be continued….

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