MINDSHARE DAY RECIPE BOOK - Mindshare Worldwide
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MINDSHARE DAY RECIPE BOOK
ON WEDNESDAY 14TH JANUARY 2015, MINDSHARE CENTRAL HELD AN AFTERNOON TEA PARTY. WE ASKED OUR OFFICES AROUND THE WORLD TO SEND US THEIR FAVOURITE RECIPES, SOME OF WHICH WERE SERVED ON THE DAY; COMBINING THE BEST OF INTERNATIONAL WITH THE TRADITIONAL ENGLISH AFTERNOON TEA.
HERE IS A RECIPE BOOK WITH SOME OF OUR FAVOURITES, THE FIRST TEN RECIPES ARE ONES THAT WERE SERVED ON THE DAY AND A FEW EXTRA FOR YOU TO TRY YOURSELF-
08 SOUTH AFRICA
26 CZECH REPUBLIC
39 SRI LANKA
LAMINGTONSMethod: Beat the eggs well, gradually adding the
sugar until dissolved. Add the milk and vanilla essence. Gradually stir in the self-raising flour and whip in the butter. Pour the mixture into a rectangular baking tray and cook in a preheated oven for 35 minutes at 180C. Allow the cake to cool for 10 minutes and then cool for 24 hours, preferably in the refrigerator, before applying the icing.
For the icing, combine the cocoa and icing sugar in a large bowl, slowly add the milk, butter and boiling water. Warm the choc-olate mixture over a very low heat until it has a smooth and creamy texture.
Cut the sponge cake into equal squares about 5cm x 5cm and, using a fork or thin skewer, dip each piece into the chocolate mixture ensuring that the mixture is lib-erally and evenly applied. Dip each piece into the desiccated coconut, allowing the Lamingtons to cool on a wire tray.
4 eggs200g Butter200g Caster sugar1 tsp Vanilla essence200 g Self-raising flour 120 ml Milk
Chocolate icing:450 g Icing sugar50 g Cocoa2 tbsps Butter120 ml Milk4 tbsps Boiling water150 g Desiccated coconut
SMALL SPONGE CAKE SQUARES, COVERED IN CHOCOLATE AND COATED WITH COCONUT.
Method: Crumble the butter into the flour, mixing with your fingers. Add the sugar and knead the dough, slowly incorporating the egg yolk. Roll the pastry out to around 5mm onto a floured surface and press into a pie dish. Leave the pastry to chill in the fridge for an hour. Remove from the fridge and bake in a pre-heated oven for 15 min-utes at around 190C. Once cool, chop the strawberries and place around the pastry. Combine the strawberry jam and boiling water and place through a sift. Add the soaked gelatin to the strawberry mixture and pour over the berries.
You may also choose to add a thin layer of dark chocolate or cream between the pastry and strawberries. Place in the fridge to allow the gelatin to set over night.
Pastry: 100 g cold butter 150 g flour3 tbsp icing sugar 1 egg yolk
Filling:500 g fresh strawberries 4 tbsps strawberry jam4 tbsps boiling water 2 sheets of gelatin
A TRADITIONAL DANISH PASTRY FILLED WITH FRESH STRAWBERRIES.
TORTA PAESANA Method: Cut the stale bread into small cubes and
place into a large mixing bowl. Add the hot milk and stir well with a wooden spoon. Cover with a plate and leave to soak for 3-4 hours, occasionally stirring.
In the meantime finely chop the amaretti, add the cocoa powder and set aside. Soak the raisins in hot water and a dash of rum to taste. Once the bread is ready, add the amaretti and cocoa to the mixture, then slowly add the eggs to the mixture. Once combined add the sugar and pine nuts and drained raisins, mix well. Grease and line a 28cm cake tin and gently spoon in the mixture. Bake in a preheated oven for one hour at 190C. Remove from oven and leave cool completely.
1 L Milk2 Eggs 6 tbsps Cocoa powder120 g Caster sugar70 g Raisins 100 g Pine nuts120 g AmarettiWater
A TRADITIONAL ITALIAN CHOCOLATE BREAD DESSERT, FILLED WITH NUTS AND RAISINS.
KOEKSISTERSMethod: Put the water and sugar in a pan and
bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Remove from the heat and stir in the lemon juice and vanilla essence, once combined, place in the fridge to cool. Mix the flour, salt, and baking powder thoroughly in a large mixing bowl. Break the butter into small pieces and add to the flour mixture, mix well between your fingers. Slowly add the milk and continue to mix well until a dough is formed. Roll the dough out onto a clean, floured work surface, to a thickness of 5 mm and cut the dough into thin strips. Take 3 strips and pinch together on one side, braiding the strips to desired Koeksisters length and join at the other end. Heat the oil in a large deep pan. Place a wooden spoon into the oil, when
bubbles begin to rise to the surface the oil has reached temperature. Place approx 3 Koeksisters into the oil at a time and fry on both sides until they turn a golden-brown colour. As you remove the Koeksisters for the oil, place them directly into the chilled syrup. It is important to keep the syrup cool, so between soakings, return the syrup to the fridge to maintain its coolness. Remove the Koeksisters from the syrup and allow the excess to drip off. Place them in the refrigerator to cool.
250g Plain flour 1 tsp Baking powder Pinch Salt 25 g butter250 ml Milk Vegetable oil to fry
Syrup:500 ml water1 kg Caster sugarJuice of 1 lemon 5 ml vanilla essence
A POPULAR SOUTH AFRICAN SYRUP COATED DOUGHNUT.
Method: Peel the potatoes and cut into small cubes. Heat the oil in a shallow pan or wok over a medium heat. Add the curry leaves, ginger, garlic and onion, frying until the garlic and ginger start to brown.
Mix the curry powder and water to form a paste. Stir the curry paste into the potatoes and cook for 4-5 minutes, until fragrant and well-cooked. Add the beef and stir-fry until brown before adding potatoes. Add cup water and cook over medium heat, stirring occasionally until the potatoes are tender. Add salt and sugar to taste. Take the pan off the heat and transfer filling onto a plate to cool completely. Mean-while, make the pastry. Stir the flour and salt together in a mixing bowl and add the butter. Mix with your fingertips until
combined. Gently add the water and stir until the mixture comes together to form a firm dough. Knead gently and set aside for 10 minutes to allow the dough to rest. Cut the dough into small 2cm balls. On a lightly floured surface, roll the dough out into thin circles, each about 7 to 8cm in diameter. Place a tablespoon of cooled filling in the center of each dough circle and fold over to enclose and seal the edges by pressing with a fork. Fry in hot oil until golden brown and place on a paper towel. Serve immediately with a selection of your favorite sauces.
For the filling:250 g Potatoes 3 tbsps Vegetable oil 1 sprig Curry leaves 20 g Ginger, finely chopped2 Cloves garlic, finely chopped 100 g Onion, finely chopped 2 tbsps Curry powder 2 tbsps Water, to be mixed with curry powder to form a paste 150 g Minced beef Pinch of salt tsp sugar
For the pastry:250 g Plain flour tsp Salt 60 g Butter125 ml Water Oil, for frying
A PASTRY SNACK FILLED WITH MEAT AND CURRIED POTATOES.
BOREKMethod: Place all of the filling ingredients into a
mixing bowl and combine. Place in the fridge to chill for around 30 minutes. Place the eggs, oil and milk into a large mixing bowl and whisk well. Layer the bottom of a well greased baking dish with two layers of filo pastry. Place 3 tbsps of the feta mixture onto the pastry and spread evenly. Take the other 2-3 sheets of pastry and wrinkle them slightly as you lay them in the dish. Continue layering in the same way, first the liquid mixture and then the filling.
When the last pastry sheets have been laid, pour the remaining liquid mixture on top of the Borek and sprinkle with nigella and sesame seeds. Bake in a preheated the oven for around 45 minutes at 180C. Re-move from the oven and serve immediately.
2 Eggs tsp Salt150 ml Milk100 ml Vegetable oil1 tsp Sesame seeds1 tsp Nigella seeds (optional)
Filling:200 g Feta cheeseParsley or dill chopped (optional)4 tbsps Yogurt (optional)
A TRADITIONAL TURKISH PASTRY DISH, LAYERED WITH FETA CHEESE AND EGG.
PANQUEQUES DE DULCE DE LECHE
Method: Sift the flour into a large mixing bowl, add the eggs and slowly add the milk, stirring gently as you pour. Add two tablespoons of melted butter and mix. Cover the bowl with a tea towel and leave to rest for an hour. If the batter is too thick, you may decide to add more milk to the mixture.
Heat a teaspoon of butter in a frying pan and spoon a small amount of the mixture into the pan, with a pallet knife spread the mixture around the pan to create a thin layer. Cook until the edges begin to brown, flip and repeat on the other side. Remove from the pan and spread with dulce de leche, roll the pancake and serve warm.
3 Eggs300 ml Milk150 g Plain FlourMelted ButterDulce de leche for filling
THIN PANCAKES FILLED WITH A CARAMEL CREAM.