Taste of the World cookbook

Rotaract Club of Alexandria Marine Star presents

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Introduction

Rotaract Club of Alexandria Marine Star presents TASTE OF THE WORLD- a cultural Mega joint project with clubs from all over

the world celebrating the INTERNATIONAL DAY OF PEACE.

Taste of the world consists of two parts.

1) COOKBOOK with recipes from Egypt, Benin, Peru, India, Italy, Pakistan, Cyprus, Brazil, France, Lithuania, Mexico, Romania,

Slovakia, Lebanon, England, Thailand, Nigeria, Canada.

2) FOOD EXCHANGE as each club will try a recipe of another country and share photos and videos

What is Rotaract?

ROTARACT is an international program for young men and women ages 18 to 30 who believe they can make a difference.

ROTARACT clubs provide an opportunity for young adults to enhance the knowledge and skills that will assist them in

personal development, to address the physical and social needs of their communities and to promote better relations between

all people worldwide through a framework of friendship and service.

Rotaract Club of Alexandria Marine Star

Presents to you the

Egyptian Cuisine

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Egyptian Koshari


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Ingredients Crispy onions oil, for deep-frying 2 onions, finely sliced 2 tbsp flour Sauce 2 tbsp vegetable oil 2 garlic cloves, crushed 4 tomatoes ¼ cup of water salt and pepper to taste chilli flakes (optional) 3 tbsp vinegar Rice, macaroni, lentils olive oil 2 cups medium-grain rice Salt 1 cup brown lentils, rinsed until the water runs clear 1 cups small macaroni 1 tsp cumin 1 tbsp butter water

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Preparing Crispy onions Prepare the onion garnish by mixing the onion with flour, then heating sufficient oil in a saucepan, adding the onions and deep-frying until brown and crispy. Remove from the oil and drain on paper towel. Leave to cool.

Preparing tomato sauce • Blend the tomatoes in a blender with the water. • In a small saucepan, heat the oil over medium heat. Add

crushed garlic, stirring frequently until golden. • Add blended tomatoes, salt, pepper and chilli flakes (if

used). • Reduce heat and leave to simmer from 15 to 20

minutes.

Preparing rice, macaroni, lentils • Heat the butter in a separate saucepan over moderate

heat. Add the rice and add two cups of water and the salt. Stir well and bring to boil. Once boiling, lower the heat, cover and simmer for 15 minutes until the rice is cooked

• Meanwhile, place the lentils in another saucepan with 500 ml of water and simmer until tender. Then add cumin, salt.

• In another saucepan boil the macaroni with a little salt until cooked then drain.

• Serve by placing rice, then macaroni, and then the lentils on serving plates. pour over the desired amount of tomato sauce. Garnish with the crispy onions.


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Roz Bel Laban “Rice Pudding”

Ingredients • 1 cup white rice • 3 cups water • 1 liter milk • 1 cup sugar (adjust to desired sweetness) • 4 to 5 tbsp corn flour • Nuts , Cinnamon (optional) • 5 pieces of mastic( optional) Directions 1. Rinse rice and place in a saucepan with water 2. Cover and simmer over medium heat until it’s

completely tender. 3. Add the mastic and the milk, stirring constantly. 4. Dissolve the corn flour in half cup of milk then add it to

the mixture while stirring 5. When it begins to thick, add sugar. 6. Continue stirring constantly until rice is soft or well done. 7. Remove from fire and pour into platter spreading it thinly

or in individual bowls. 8. Cool and sprinkle some cinnamon powder and nuts on

top.

This is a traditional Egyptian recipe for a classic milk-based rice pudding thickened with corn flour (cornstarch) and flavored with raisins and cinnamon.

The topping may vary . You can even carry the topping to a further extent and add ice cream as on top

Rotaract Club of Larnaca - Kition

Presents to you

Cyprus Cuisine

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Afelia (Greek: Αφέλια)

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Rotaract Club of Larnaca - Kition

Servings: 6 Ingredients 1kg of lean pork, best boned 200 ml of dry red wine, best cypriot wine 2-3 tablespoons of fresh coriander seeds, not powder 4-5 tablespoons of olive oil Method: From the ancient time this food was cook in a dish called Tava, but if you do not possess one of these tava's, you can easily use and oven proof dish and to have foil to cover it before cooking the meat, it has to stay marinated in wine and coriander for a couple of hours (depending on the type of meat).

The other way of cooking will be in a casserole, and this is the way that I will describe 1. in a casserole you poor the olive oil 2. you wait until it will warm up and you add the meat, cut in same size cubes 3. fry the meat until you see that it changes its color,

getting to a brown color 4. if it will be necessary you may add a bit more oil

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5. then you add another important ingredient - coriander (The added coriander should be a good quantity, because it plays an important role in the final taste of the afelia) 6. than we add the marinade (some people they add the red wine) 7. a little bit of balsamic 8. bring the meat to boil 9. when all the liquid is evaporated lower the fire and leave it on until the meat gets soft. 10. after that add the remaining coriander in the dish and

take it off the cooker. Afelia is served with pilaf, burghul or bread and yoghurt on the side

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Rotaract Orléans – Loiret

Presents to you

French Cuisine

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Strawberry Shortcake

(Charlotte aux fraises)

14 Rotaract Orléans – Loiret

5 gelatin sheets

For the Custard Milk: 250gr Caster sugar: 150gr Yolk egg: 5 Vanilla flavour

For the whipped cream Whole cream liquidates: 250gr

For the syrup Water: 75gr Caster sugar: 70gr Flavor for alchol (rhum for example). For the filling and decoration Strawberry: 500gr Cream, Pistachios, mint leaves Anything you want to decorate

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1 : For the syrup Realize a syrup: mix the sugar and the water in a pan, then boil. Let then cool. Wash and remove the stalk from strawberries, then mix them. Remove pips. Mix the syrup cooled with the pulp of strawberries and reserve.

2 : For the bavarian ●Wash and remove the stalk from strawberries, then cut 200gr in small pieces. Make warm the rest (335 g) with half of the sugar, then mix finely. ●Mix egg yolks with the rest of sugar. Put the gelatin to be softened in some cold water. ●Put the pulp of fruits on the mixture eggs / sugar by mixing well in the whip so that eggs do not coagulate. Put back the whole in the pan and cook in 84 °C (as for a custard). Let then cool during a few moments, then incorporate the gelatin. ●Take up the cream in whipped cream by means of an electric mixer. When the mixture reaches 25 °C (well to mix during the phase of cooling so that the gelatin does not congeal on edges), to add the whipped cream in 2 steps by means of the whip. When the mixture is homogeneous, to tighten the mixture in the whip.

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3 : For the assembly

Arrange a circle of parchment paper or line the mold of clingfilm to facilitate the turning out of the charlotte. Let a little of strawberry Bavarian in the cake pan, then arrange biscuits tightened well the ones against the others(next to each other) everything around the mold. "Puncher" (to soak) then some biscuits spoons with the syrup, then to arrange them at the bottom of the mold, on the Bavarian, to realize the "top" of the charlotte. Add Bavarian strawberry (a little less of 1/3 of the height), then half of the strawberries cut in pieces. Add then little of Bavarian (until 1/3). Repeat the previous stages. The Bavarian almost has to arrive at the level of biscuits. Let cool in the refrigerator 4heures. Turn out the charlotte in a dish or a plate, then sprinkle edges.

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Rotaract Club of EEC

Rotaract Club of Mumbai Shivaji Park

& Presents to you the

Indian Cuisine

Chole bhature

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Rotaract Club of EEC

Prep Time: 20 mins Cook Time: 45 Mins Serves:3-4 Ingredients needed for Bhatura All Purpose flour/maida- 2 cups Sugar- 1 tsp Rava/semolina -2 tsp Salt to taste Baking soda or powder- a pinch Oil for deep frying For the seasoning Oil -4 tbsp Cinnamon 1 inch piece-3 Cloves-3-4 Cardamom -3 Cumin seeds -1 tsp Kala jeera/black cumin seeds-3/4 tsp Saunf/sombu -1/2 tsp

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Method BHATURA RECEIPE In a bowl mix together maida, rava, salt, sugar and baking powder. Add warm water and make a slightly stiff dough just as you make for poori. Grease your hands with oil and knead the dough well. Cover it and keep it aside for 2 hours. After 2 hours- Your bhatura dough is ready. Knead the dough again and make small lemon sized balls out of it.

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Dust the ball with maida (all purpose flour) and roll it out into thin pooris (it should not be too thin)

Heat oil in a kadai, (to check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is ready for frying. Keep the heat in medium and gently slide the rolled out dough into the hot oil. After a few seconds, press it with a slotted ladle so that it will puff up nicely. Make sure that you have enough oil, otherwise the bhatura will not puff up.

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Fry both sides until golden brown. Then remove it from the oil with a slotted ladle and serve hot with chole. Repeat the same process for the rest of the dough.

Chole Recipe (Restaurant style)

Preparation Wash and soak chick peas overnight. Pressure cook for 5-6 whistles or until soft with just enough water to cover the chickpeas. Soak cashew nuts in hot water and grind it to a paste. Keep it aside. First keep all the things ready. It saves you a lot of time and also you will not forget anything.

Method

Heat oil in a kadai, add all the ingredients mentioned under seasoning. Then add the minced ginger and garlic and saute for a few seconds.

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Then add finely chopped onions, minced green chillies and saute until the onions become golden brown. You need lot of patience for this. Add a little salt to speed up the process.

Once the onion becomes golden brown, add ginger garlic paste and saute until the raw flavor goes. Then add finely chopped tomatoes.(picture below)

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Cook until the tomatoes become mushy and oil separates. Compare the picture above and below to see how the tomatoes are cooked.

Add turmeric powder, chilli powder, cashew nut paste, salt needed and cook for a few more minutes until the raw smell goes.

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Now add cooked chickpeas along with the water. If required add more water according to the consistency required. Add tomato ketchup, channa masala and cook simmered for 15 minutes.

Add chaat masala and cook for another few minutes. Garnish with fried onions (optional), coriander leaves and fresh cream.

SERVE CHOLE WITH HOT BHATURA.PREPARE CHOLE FIRST AND THEN BHATURA

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Pav Bhaji

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Pav bhaji is more than a mere snack! it’s a quick meal that can be grabbed on the go – since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!

Soaking Time: 1 Hour Preparation Time: 20 mins Cooking Time: 30 mins Makes 2 plates

Ingredients For The Chilli-garlic Paste (makes Approx. 1/2 Cup) 2 1/2 to 3 pcs whole dry kashmiri red chillies , deseeded 4 to 5 clove garlic(lehsun), roughly chopped

For The Bhaji 1 tbsp butter 1/2 tbsp oil 1/2 tbsp cumin seeds (jeera) 1/3 cup finely chopped onions 1/4 cup chopped capsicum 3/4 cup finely chopped tomatoes 3/4 tbsp pav bhaji masala 28

1 tsp chilli powder salt to taste 1/4 cup boiled and lightly mashed green peas 3/4 cup boiled , peeled and mashed potatoes 1 tbsp finely chopped coriander (dhania)

For The Pav 4 pcs ladi pav 4 tsp butter for cooking 1/2 tsp pav bhaji masala

For Serving 1/2 cup finely chopped onions 2 pcs lemon wedges 2 pcs roasted papad 2 tsp butter

For The Garnish 2 tbsp chopped coriander (dhania)

Method For the chilli-garlic paste Soak the red chillies in enough warm water for atleast an hour. Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.

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For the bhaji 1. .Heat the butter and oil in a kadhai and add

the cumin seeds. 2. When the seeds crackle, add the chilli-garlic

paste and sauté on a medium flame for 1 to 2 minutes.

3. Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.

4. Add the capsicum and sauté for 1 more minute.

5. Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.

6. Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.

7. Add the green peas, potatoes, mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.

8. Add the coriander, mix well and cook for 1 minute.

For the pav 1. Slit 2 pavs vertically and keep aside. 2. Heat a large tava, add 2 tsp of butter and slit

open the pavs and place on it. 3. Cook on a medium flame till they turn light brown

and crisp on both the sides. (add more butter if required).

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How to serve 1. Place ¼th of hot bhaji, 2 pavs, ¼ cup of

onions, a lemon wedge and a papad on a plate.

2. Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.

3. Repeat with the remaining ingredients to make 3 more plates.

Handy tip: Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.

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Rotaract Club of Lahore

Presents to you

Pakistan Cuisine

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Chicken Biryani

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Rotaract Club of Lahore

Ingredients: • Chicken 750 gm (cut into sixteen pieces) • Rice 1/2 kg • Salt 1 tsp + 1 tbsp • Golden brown Fried onions 1 cup + 1/2 cup • Oil 3/4 cup • Ginger-garlic paste 3 tsp • Yogurt 1 cup • All spice powder 1 tsp • Chili powder 2 tsp • White cumin powder 2 tsp • Green chillies 8 (ground) • Coriander leaves 1/2 bunch • Potatoes 3 • Whole spices 1 tbsp • Green chillies whole 6 • Yellow food color a pinch • Kewra essence 1 tbsp

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Cooking Directions:

1. Marinate the chicken pieces in yogurt, ginger- garlic paste, green chillies, salt, chili powder, cumin powder, all spice powder for 1 hour. 2. Boil rice with 1 tbsp salt and whole spices till half done. 3. Peel and cut potatoes in halves. 4. Fry the potatoes. 5. Soak in a pinch of yellow food color in two tbsp of water. 6. Heat oil in a pan, add marinated chicken with 1 cup fried onion and cook till tender. 7. In a pan layer half of the rice, cover with chicken mixture, then potatoes, 1/2 cup fried onion, chopped coriander and green chillies. 8. Now layer the remaining rice on top. 9. Then add yellow color mixture, cover tightly and steam on very low heat for 15 minutes. 10. When done drizzle kewra essence on top, delicious Chicken Biryani is ready. 11. Serve with fresh raita (yogurt) and salad

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Rotaract Birmingham UK

Presents to you the

English Cuisine

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Sunday Lunch Recipe

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A roast beef dinner is a traditional English dish mainly eaten at Sunday lunch. It is thought that English people love to eat beef which can be traced back to medieval times. Hence, many English families have such meal at this time each week.

Roast Beef Serves 4

Ingredients:

950g beef (rump or fillet) 1 large onion 1 garlic clove 1 sprig of thyme 1 tsp dried coriander 2 tbsp olive oil Salt and pepper to taste

Method: 1. Turn the oven on at 200C/180C fan/gas 6 2. Coarsely chop onion, peel and slice the clove of garlic 3. Brush beef with olive oil, season with salt and pepper to taste 4. Make slits on the surface of beef and insert garlic slices into slits 5. Mix dried coriander and sprig of thyme in a bowl and rub mixture onto the beef 6. Place on top of onions on a baking tray or rack 38

To get rare beef cook for 40-50 minutes and approximately 60 minutes for medium (dependent on fan or gas oven)

Gravy • Ingredients • Meat juices and onions (from above roast beef) • 1 tbsp plain flour • 200ml beef or vegetable stock • 1 tsp butter

Method: 1. Pour meat juices and onions into a saucepan on the hob on medium heat 2. Stir in flour and allow to thicken for approximately 20 seconds 3. Add stock and butter 4. Reduce heat to low 5. Keep stirring and cook for 2 minutes

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Potato Ingredients: • 4 large baking potatoes • 4 tbsp olive oil • 2 sprigs fresh rosemary (chopped) • Salt (to taste) and black pepper (2 tsp) Method: 1. Wash and scrub potatoes and chop each potato into quarters evenly 2. Add chopped potatoes to salted boiling water and boil for approximately 10 minutes 3. Remove from pot, strain and place on baking dish 4. Drizzle olive oil coating all the potatoes 5. Sprinkle black pepper, salt and rosemary evenly onto the potatoes 6. Cook in oven for approximately 30 minutes on the top shelf. Rotate potatoes occasionally for even cooking 7. Bake at 200 C/fan 180 C/ gas 6

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Parsnips and Carrots Ingredients: • 3 large parsnips • 3 large carrots • 2 tbsp olive oil • 2 sprigs fresh thyme • Salt and pepper

Method: 1. Wash and peel carrots and parsnips with vegetable peeler 2. Cut in half down the middle and then quarter the halves 3. Boil carrots and parsnips for approximately 10 minutes 4. Remove from pot, strain and place on baking dish 5. Drizzle with olive oil, thyme and salt and pepper 6. Cook in oven for approximately 30 minutes. Rotate occasionally for even cooking 7. Bake at 200 C/fan 180 C/ gas 6

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Caramelised Leeks Ingredients:

2 leeks 2 tbsp butter 1 heaped tbsp brown sugar

Method:

1. Wash leeks and cut into circular pieces 2. Boil for approximately 15 minutes 3. Strain 4. Heat butter in saucepan on medium heat and add brown sugar to butter 5. Once dissolved, add leeks to butter and mix together 6. Cook for 2 minutes and remove from heat

Brussel Sprouts Ingredients:

500g sprouts Zest of 1 lemon 1 glove of crushed garlic 10g butter Salt and pepper

Method: 1. Wash and boil sprouts for approximately 10- 15 minutes 2. Melt butter, crushed garlic and lemon zest in frying pan. Once melted add sprouts 3. Put in serving dish and season to taste 42

Stuffing Ingredients:

4 large onions 10 sage leaves 125g/¼lb of breadcrumbs 40g/1½oz butter salt and pepper to taste 1 egg Method: 1. Chop both the onions and sage very fine, add the breadcrumbs, seasoning and butter, and work the whole lot together with the yolk of an egg 2. The stuffing should be rather highly seasoned 3. Bake at 200 C/fan 180 C/ gas 6 for 20- 30 minutes (depending on how crispy you want the stuffing) Yorkshire Pudding Ingredients:

75g plain flour 1 large egg 75ml semi-skimmed milk 55ml water 40g beef dripping or 2 tablespoons of flavourless

oil Salt and pepper

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Method: 1. To make the batter, sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing, add some seasoning then make a well in the centre 2. Break the egg into the same bowl and beat with an electric or manual hand whisk, gradually add and beat in the milk and water until it is all mixed together 3. Slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk 4. About 15 minutes before the beef joint is due to come out of the oven, increase the heat to 220°C, gas mark 7 add the dripping (or oil) to the pan and place it in the oven to heat, for 10 minutes 5. While the beef is resting, place the pan or tin (from above) over direct heat, turned to high, while you pour the batter into the sizzling hot fat 6. Immediately return the tin to the second shelf in the oven 7. The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness but if it does pop it under a hot grill or back in the oven to crisp up.

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Victoria Sponge Cake

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This cake originated from Queen Victoria's era (1819-1901) as she suffered from "a sinking feeling" at about four o'clock in the afternoon. Thereafter, when afternoon tea was served the cake would appear with the tea to fill the gap between lunch and dinner in the evening.

Makes 6-8 slices

Ingredients: For the sponge

• 225g soft butter • 225g caster sugar • 225g self-raising flour • 4 large eggs For the filling and topping • 4 tbsp raspberry or strawberry jam • A little caster sugar • 100g (4 oz) icing sugar • 50g (2 oz) butter • 1/2 teaspoon of vanilla extract

Method: 1. Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut 2 greaseproof paper circles, grease two sandwich tins with butter and put the circles inside. Grease the circles 2. Place the butter in a large mixing bowl then add the caster sugar. Fold together to make a smooth mixture with a wooden spoon

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3. Crack the eggs into a jug and whisk so a smooth paste. 4. Sieve the self-raising flour in a separate bowl. If using an electric mixer, put the eggs and self- raising flour in the same bowl as the butter and caster sugar and beat for 2 minutes until smooth. Alternatively, if you are using a wooden spoon to mix, gradually add the eggs to the bowl with the butter and sugar until there is none left. Do not let the mixture curdle. If there are signs of curdling add a little flour out of the bowl above to prevent curdling. Add the remaining flour by folding it into the mixture. 5. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20-30 minutes. 6. The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 5 minutes; loosen the edges with a knife. 7. Remove the cakes from the tins by either tipping the cake upside down on a wire cooling rack or loosening the bottom of the cake tin (if available). Cool the cakes the right way up on a rack. 8. To make the buttercream, sieve the icing sugar into a bowl, then add the butter and vanilla extract. Mix well until smooth. 9. When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread one with jam and one with buttercream, put the layers together and sprinkle with caster sugar. 47

ROTARACT CLUB PARAKOU

Presents to you

Benin Cuisine

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CRUSHED YAM IN THE

SAUCE OF PEANUT

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ROTARACT CLUB PARAKOU

INGREDIENTS • 1,5 Kg of yam • 200 g of groundnuts • 1kg of mutton or chicken • 2 in 4 Tomatoes • 1 onion • 4 spoons of oil • 2 broth shrimps or onion spied on • 50 g of smoked shrimps • 6 green chilli peppers • Garlic • Pepper Wipe Groundnut • Cut the meal in fragments • Wash and flavor in: bay leaves, • pepper, garlic, ground (worn-out) ginger and salt. • Cook her (it) • Crush ingredients • Warm the oil in a pan and make the meat return • Add crushed spices and let simmer (plot) 10 min • Add then the dough of groundnuts and 1 liter of water

(or the bottom of meat) • Add broth and gombos from which you removed the

head and the end • Let cook 15 in 20 minutes • The sauce is cooked when the froth disappears from its

surface • To finish, enjoy, salt and add green chilli peppers

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Crushed yam • Peel correctly the yam • Remove both extremities: the head and the end • Cut the yam in regular pieces • Arrange them in a pot: the parts near (on the side of)

the head at the bottom of the pot and the parts of other one kick at the top

• Put them cooking without salt • When the yam is cooked, crush in a mortar • Mix correctly and still crush until make light and smooth

the dough • Shape the dough in balls • Serve in a plate and cover with some sauce peanut

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Rotaract Capua Antica Nova

Presents to you the

Italian Cuisine

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Parmigiana

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Parmigiana is an Italian dish made with a shallow or deep-fried sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant (also called aubergine) is the earliest version. Other variations may include chicken, veal, or another type of meat cutlet or vegetable filling. The origin of the dish is unclear; it is claimed by both the Southern regions of Campania and Sicily, and by the Northern province of Parma.

Ingredients for 4 people: 2 tbsp olive oil, plus extra for brushing 3 garlic cloves, crushed 3 thyme sprigs 8 large sage leaves, finely chopped 4 x 400g cans chopped tomatoes 3 tbsp red wine vinegar 3 tbsp golden caster or granulated sugar 6 large aubergines, sliced lengthways as thinly as you can 100g vegetarian-style parmesan, finely grated 85g white breadcrumbs 50g pine nuts 2 x 125g balls vegetarian-style mozzarella, torn into small chunks handful basil leaves

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Heat the oil in a large frying pan, add the garlic, thyme and

sage, and cook gently for a few mins. Tip in the tomatoes,

vinegar and sugar, and gently simmer for 20-25 mins until

thickened a little.

Meanwhile, heat a griddle pan. Brush the aubergine slices

on both sides with olive oil, then griddle in batches. You

want each slice softened and slightly charred, so don’t have

the heat too high or the aubergine will char before

softening. Remove to a plate as you go.

In a large baking dish, spread a little of the tomato sauce

over the base. Mix 25g of the Parmesan with the

breadcrumbs and pine nuts, and set aside. Top the sauce

with a layer or two of aubergine slices, then season well.

Spoon over a bit more sauce, then scatter over some

mozzarella, Parmesan and basil leaves. Repeat, layering up

– and finish with the last of the tomato sauce. Scatter over

the cheesy breadcrumbs and chill for up to 24 hrs, or bake

straight away.

Heat oven to 200C/180C Bake for 30-40 mins until the top

is crisp and golden, and the tomato sauce bubbling. Rest for

10 mins, then scatter with basil leaves and serve.

Method:

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Pastiera

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Pastiera is a type of Italian cake made with ricotta cheese.

It originates from the area of Naples. It is a typical cake

during Easter time. The Pastiera has to be cooked some

days in advance, no later than Thursday or Good Friday,

in order to allow the fragrances to mix properly and result

in that unique flavor. It is not only cooked but also sold

and served in appropriate pans called "ruoti" because it is

very fragile, so it would easily crumble up if removed

from the "ruoto".

Ingredients:

For the filling 200gr whole wheat, soaked for 24 hours in several changes of water 500ml milk ½ lemon, zest only 1 tsp ground cinnamon 2 tsp vanilla sugar ½ orange, zest only 300gr ricotta cheese 4 large eggs 125ml orange flower water 150gr candied peel, finely chopped 225gr caster sugar butter, for greasing icing sugar, for dusting

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For the pastry 150gr caster sugar 150gr butter or lard 3 large free-range egg yolks 300gr plain flour

For the filling, drain the soaked whole wheat and place in a

pan with the milk and lemon zest. Simmer for 3-4 hours

over a low heat.

When the grain is tender, add the ground cinnamon, vanilla

sugar and orange zest. Remove from the heat, cool, cover

and place in the fridge until the next day.

For the pastry, place the sugar, butter and eggs into a bowl

and beat until smooth. Add the flour and stir to make a

smooth pastry. Set aside in a cool place for at least one hour.

Preheat the oven to 190C.

To continue making the filling, remove the wheat from the

fridge.

Beat the ricotta in a large mixing bowl with the egg yolks

and the orange flower water. Add the candied peel pieces

and the flavored grain to the ricotta mixture.

Beat the egg whites in a separate bowl with the sugar until

light and fluffy. Fold them gently into the ricotta using a

large metal spoon.

Butter a large flan tin 35cm in diameter.

Method

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Roll two-thirds of the pastry out into a circle that will

cover the base of the tin, as well as the sides. Press this

pastry into the flan tin, covering the bottom and sides with

an equal thickness.

Pour the ricotta mixture into the pastry case. Roll out the

remaining pastry, cut into long strips and use these to make

a lattice top for the tart.

Bake in the oven for about 45 minutes.

Allow to cool and dust with icing sugar. Serve in slices.

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Struffoli

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Struffoli is a Neapolitan dish made of deep fried balls of dough about the size of marbles. Crunchy on the outside and light inside, struffoli are mixed with honey and other sweet ingredients. There are many different ways to dress them, but the traditional way is to mix them in honey with diavulilli (nonpareils sprinkles), cinnamon, and bits of orange rind. They are served at Christmas and are sometimes served warm.

Ingredients for 6-8 people:

1 ¾ cups of Flour

3 Eggs

Zest of 1 Orange

Zest of 1 Lemon

1 Tbsp of Sugar

Small Pinch of Salt

1 Tbsp of Limoncello or Orange Juice

1 cup of Honey

Vegetable Oil for frying

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In a large bowl, mix together all the ingredients (dough will be

very sticky) dump dough onto a floured surface and form into a

ball.

Sprinkle a little flour in a small bowl and set the dough in it.

Cover with plastic wrap and let it rest on the counter for 30

minutes.

In a large pot or a deep fryer, add enough oil to get up to about

8cm. Heat over medium high heat until the oil is about 190C

degrees.

Line a baking sheet with parchment paper and sprinkle with flour,

set aside, also line another baking sheet with paper towels and set

aside.

Once the dough has rested, place it on a floured surface and cut

into 8 equal pieces. Roll each piece into a thin rope shape and cut

1 cm pieces. Roll each piece into a round ball and place them on

the parchment paper lined baking sheet.

Fry the struffoli carefully in the hot oil making sure to constantly

turn them around as they fry for even cooking, once they are deep

golden brown, remove onto the paper towel lined baking sheet.

Heat the honey in a small pot until slightly runny, add it to a big

bowl and add in the cooked struffoli, toss them well for a few

minutes or until they are well covered in the honey. Sprinkle over

some sprinkles and let them sit for a wile before serving.

Method:

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Rotaract Banská Bystrica

Presents to you

Slovakia Cuisine

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Vianočná kapustnica - Christmas

Cabbage Soup

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Serving size: 7

Ingredients:

250g smoked fatback,

1.5 liter water

400 g sauerkraut

5 black peppercorns

2 bay leaves

150 g smoked sausage

Handful of dried prunes

Handful of dried forest

mushroom blend

1 glove of garlic

Salt to taste

30 g onion finely chopped

30 g lard

1 tbsp. of sweet paprika

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Directions

Heat lard in a heated pot. Add chopped onions. Fry til the

onions are between golden and brown. Add water to

cover. Add pork meat. Boil until meat is tender. Remove

meat, allow to cool on side, cut up into small pieces. Stir

in the sauerkraut and bay leaves. Put the meat back in.

Add sausage (klobasa) whole, sweet paprika, dried

mushrooms and black peppercorns. Before serving, you

will need to remove the cooked sausage and cut them up

into bit sized pieces. Add dried plums. Add minced garlic

and salt to taste. Before serving, pull out klobasa (

sausage) and smoked meat and cut into bite sized pieces

that can be easily eaten with a soup spoon . Return them

to the pot and stir.

Background info

Kapustnica dates back to the late 19th century, when it

was eaten by the protestant population in urban areas of

Slovakia. During the 20th century Kapustinca spread into

all population groups in Slovakia. Nowadays Kapustnica

forms an inseparable part of the traditional Christmas

meal in Slovakia.

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Sladké pirohy so slivkovým lekvárom - Sweet Dumplings with plum jam-

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Ingredients:

1 kg potatoes

all-purpose flour

plum jam

salt

water

100 g walnuts

3 tbsp. sugar

150 g butter

Directions

1. Cook potatoes, let them sit for few minutes, peel off

the cooked skin, mash them by hand. Into the potato

mixture incorporate flour, mix well and knead until

smooth

2. Roll dough thinly (around 0,5 cm). Cut the dough using

a 5 cm circle cutter.

3. Place a tbsp. of plum jam in the center of each dough

and fold over. Press and seal into half-moon shapes.

4. Cook the dumplings in boiling water with a pinch of salt

until they float.

5. Remove from the water and drain.

6. Garnish with melted butter, sugar and ground walnuts.

Background info

Sweet dumplings (pirohy)

date back to the second half

of the 19th century.

Nowadays it is a popular

traditional dish frequently

eaten all year round.

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Čokoládové kocky

- Chocolate squares-

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Ingredients: 180 g icing sugar 180 g butter 4 eggs Salt 180g dark chocolate 160 g all-purpose flour Lemon glaze: 2 tbsp. lemon juice 2 tbsp. boiling water 260. g icing sugar

Directions

Sift icing sugar and flour into a mixing bowl. Separate egg

yolks from egg whites, whip whites and add a pinch of salt,

beat until whites create a foam.

In a large bowl, beat the butter until it's nice and creamy.

Add in the sugar and beat for a couple of minutes, or until

it's soft and turning a lighter yellow.At that point, add in

your egg yolks and mix until well combined, slowly add

chocolate and mix for another 10 minutes. Slowly add the

flour and incorporate the egg foam.

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The finished dough spread into a prepared greased

baking dish. Bake in a preheated oven at 170C.

Mix the lemon juice, hot water and icing sugar until

a smooth glaze forms.Evenly spread the glaze on the

baked

Background info This desert dates back to the second half of the 20th century when it was eaten in urban parts of the Tekov region. Nowadays it is a popular weekend desert eaten in the southern parts of Slovakia.

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Vilniaus Geležinio Vilko Rotaract klubas

Presents to you

Lithuania Cuisine

72

Pheasant Grill Sausage with

Basil and Tomatoes

73 Vilniaus Geležinio Vilko Rotaract klubas

Ingredients: 2 kg boneless pheasant thighs, cubed 40 g kosher salt 1 teaspoon freshly ground black pepper 1 1/2 teaspoons minced garlic 4 tablespoons tightly packed chopped fresh basil 1/2 cup fresh diced tomatoes (peeled, seedless) 1/4 cup diced sun-dried tomatoes 1/4 cup red wine vinegar, chilled 1/4 cup extra virgin olive oil 1/4 cup dry red wine, chilled 3 meters hog (or synthetic) casings, soaked in tepid

water for at least 30 min and rinsed

Gladly to present, we have chosen the recipe of wild poultry. Wild pheasant – the species of which is widely spread within the Europe – are very valuable for its flavour, low-fatness, nutrition and tolerance of major eating habits or religion. This year we have made a variety of grill meals, thus such way of cooking has been chosen. Therefore, please find the recipe below. * Since pheasant might appear complicated to find, you are able to replace one with any kind of light poultry.

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Procedures 1. Combine all the meat, salt, pepper, garlic, basil, and tomatoes and toss together until evenly mixed. Chill until ready to grind. 2. Grind the mixture trough the small die into a bowl set in ice. 3. Using the paddle attachment of a standing mixer, mix on low speed for 1 minute. Add the vinegar, oil, and wine, increase the speed to medium, and mix for 1 more minute, or until liquid is incorporated and the sausage has a uniform, sticky appearance. 4. Fry a bite-sized portion of the sausage, taste and adjust the seasoning if necessary. 5. Stuff the sausage into the hog casings and twist into 6-inch links. Refrigerate or freeze until ready to cook. 6. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Grill the sausage over direct heat until cooked through, having an internal temperature of 70 degrees Celsius

Serving Recommended to serve on grill toasted buns adding a handful of fresh diced mozarella cheese, lettuce, and rucola or plated with a set of fresh vegetables. Perfect meal to make a grill party memorable. Bon appétit!

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Rotaract Club Targoviste

Presents to you

Romania Cuisine

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Tochitura cu Mamaliga -Glazed Pork Chops and Polenta-

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Rotaract Club Targoviste

Ingredients for about 3 to 4 servings: 2 cups whole milk

1 cup fat-free, lower-sodium chicken broth

3/4 cup uncooked polenta

3 ounces 1/3-less-fat cream cheese, softened

6 tablespoons balsamic vinegar

1 1/2 teaspoons chopped fresh rosemary

1/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large garlic cloves, minced

4 (4-ounce) boneless center-cut pork chops, trimmed

Preparation: 1. Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese. Keep warm. 2. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes). 3. Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar. Let stand 5 minutes before slicing. Serve with polenta.

It is a traditional Romanian dish and its form varies

from region to region, it is most commonly eaten during

the Christmas holiday. 78

Club Rotaract Tecnologico de Merida

Presents to you the

Mexican Cuisine

79

"MOTULEÑOS EGGS"

80

Club Rotaract Tecnologico de Merida

Ingredients ● 4 eggs ● 100 g of cooked ham ● 100 de manchego cheese ● 100 g de blended cooked beans ● 4 corn tortillas ● 5 medium tips tomatoes ● 1 small onion ● 1 habanero pepper ● olive oil ● salt according to taste

Method of preparation: 1.- Pour some olive oil into the frying pan. 2.- Until it starts to boil, place the corn tortillas. 3.- Until the tortillas have stayed hard, take them out n let the oil drain. 4.- fry the eggs try to avoid it spreading to much. Cook the yolk according liking. 5.- On a plate place 2 fried gorillas n spread the beans. 6.- Place a slice of manchego cheese over it. 7.- Place two fried eggs(sunny side-up)over the beans n cheese . 8.- Pour the tomato sauce previously prepared. 9.- Serve immediately with rice and fried plantains.

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Preparation of Tomato sauce: 1.- Cut onion, ham and tomato in cubes. 2.- Place some olive oil in a frying pan and add the onions. 3.- Then add the cubed tomatoes with a whole habanero. 4.- When the water has evaporated to half, add the ham. 5.- Add a pinch of salt or to taste n mix. 6.- Turn off the flame and let it rest for 5 min to concentrate the flavors.

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Rotaract Club of Webster University

Presents to you the

Thai Cuisine

83

Papaya Salad (“Som Tam”)

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Rotaract Club of Webster University

Ingredients for 2 servings: 2 cups of shredded green papaya (or swede/rutabaga) 2 tbs of toasted peanuts 2 cloves of peeled garlic 1-2 fresh birds eye chili (or more depending on tolerance) 1 tbs of dried shrimp ½ piece palm sugar 7 cherry tomatoes juice of ½ lime 1½ tbs of fish sauce 1-2 tbs Thai snake beans (or green beans) cut into 1 inch sticks

Directions: Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar and pestle clean. Melt palm sugar in a small pan at low or medium heat, adding 2 tbs of water. The cooking process should form a shiny and thick syrup. This makes it easier to mix the sugar with the salad. Peel the papaya (or swede), shred it with a shredder (or a mandolin slicer) to thin strips and soak them in cold water while you prepare the rest of the salad. This makes the papaya crunchier and gets rid of any excess starch from the swede Cut the green beans into one-inch pieces. Throw away the endings.

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Take the chilies and peeled garlic and give them a gentle bash with mortar and pestle. You still ought to see bits and pieces, not a puree. Add the shrimp and continue bashing. Add the crushed peanuts and mix well. Add the shredded papaya and continue bashing, but not too hard. Just enough so the mixture soaks up the flavours. Use a bigger spoon as a support tool, that way you can shift the salad in the mortar and it doesn’t fall out while bashing and mixing. Add the liquid palm sugar, tomatoes, beans, lime juice and fish sauce. Continue to lightly bash, shift with the spoon, and mix a little more.

Serve on a big dish or bowl, sprinkle some crushed peanuts on top!

Source: http://www.maangchi.com/recipe/som-tam

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Rotaract Club of Matozinhos

& Rotaract Club Aldeia da Serra

Presents to you the

Brazilian Cuisine

Brigadeiro

88

Rotaract Club of Matozinhos

Servings: on average 30 to 50 small balls.

Ingredients

1 can sweetened condensed milk

1 tablespoon unsalted margarine

7 tablespoons of chocolate powder

Chocolate sprinkles or some other candy for pastry

Preparation Mode: In a deep pot, place the condensed milk, the butter and

the chocolate powder. Cook over medium heat stirring

continuously until the brigadeiro starts to pull away

from the pan.

You can smear a fine layer of butter on a plate and

spread the brigadeiro to cool it down.

It can be eaten with a spoon or placed on little cups or

can be rolled into small balls and covered with

chocolate sprinkles.

Normally, this kind of candy, can be eaten in Birthday parties or some kind of celebrations.

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Pé-de-moleque

90 Rotaract Club Aldeia da Serra

Ingredients * 1 can of sweetened condensed milk

* 1 tablespoon of butter

* 20 tablespoons of sugar

* 400 grams of roasted and ground peanuts.

Preparation

1. Cook the first 3 ingredients.

2. Stir until you see the bottom of the pan.

3. Then add the peanuts.

4. Beat well, remove and place on a greased board, finally cut in pieces.

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Rotaract Club of Akure

Presents to you

Nigeria Cuisine

92

Beans Cake ‘Akara'

93 Rotaract Club of Akure

Servings: at least 4

Ingredients: 1 cup/250g of blackened beans salt 2 fresh pepper 1 onion. 1 liter vegetable oil. 200g cooked meat balls(optional).

Method soak the beans in a large container( some people recommend lightly grounding the beans first to make it easier to remove the skin) for about 30 minutes or so, Rub the beans between your hands to peel the skin off( the skin should float on the top of the water container) . Keep doing this until you have all the skin off the beans. Grind the beans into a smooth, thick, ground paste. Pour into a wide or mixing bowl, with a spoon stir paste in one direction on for about 5-10minutes. This is to trap as much air into the paste as possible . Add salt, pepper and if you desire all add meat. Pour the vegetable oil into a frying pan, add more oil if necessary( as too little will result in flatter balls) and place on a medium heat. Using a spoon pours 'balls' of the mixture into the frying oil. Fry until it is dark brown( or lighter if you prefer) turn over and make sure both sides are fried. You can place it in a sieve to remove excess oil. Usually eaten as a snacks or as a breakfast with pap'ogi' or custard.

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Yaletown Rotaract Club

Presents to you

Canada Cuisine

95

NANAIMO BAR

96

Yaletown Rotaract Club

The Nanaimo bar is a dessert item of Canadian origin

popular across North America. This delicious treat requires

no baking, as well as the freedom to customize its contents;

want different icing... SURE! want to add some yummy

additions... WHY NOT!

Although it is known that the Nanaimo bar is named after the

west coast city of Nanaimo, British Columbia, this delectable

treat's origin is elusive, shrouded in mystery, and claimed by

many as their own. Of course, we know that Nanaimo Bars

originated in Nanaimo, or they would be called Seattle Bars,

or New York Bars.

Bottom Layer :

½ cup unsalted butter (European style cultured)

¼ cup sugar

5 tbsp. cocoa

1 egg beaten

1 ¼ cups graham wafer crumbs

½ c. finely chopped almonds

1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Ingredients and method:

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Second Layer:

½ cup unsalted butter

2 Tbsp. and 2 Tsp. cream

2 Tbsp. vanilla custard powder

2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar

together well. Beat until light. Spread over bottom layer.

Third Layer

4 squares semi-sweet chocolate (1 oz. each)

2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once

cool, but still liquid, pour over second layer and chill in

refrigerator.

Third Layer:

4 squares semi-sweet chocolate (1 oz. each)

2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once

cool, but still liquid, pour over second layer and chill in

refrigerator.

EAT & ENJOY!

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Rotaract Club Independencia huaraz

Presents to you

Peru Cuisine

99

AJI DE GALLINA

100 Rotaract Club Independencia huaraz

Ingredients 1300 g (4 lb) chicken 120 ml (½ cup) of olive oil 1 large finely chopped onion 8 cloves of minced garlic 3 hot yellow South American chilis (seeds and filaments removed): Adjust quantity for individual taste. Salt and pepper to taste 1 chicken stock cube ¼ loaf of bread 110 g (¼ lb) of chopped pecans 110 g (4 ounces) grated Parmesan cheese 1 can evaporated milk 1.6 kg (3.5 lbs) boiled rice (tasted with chopped garlic and salt) 4 hard boiled eggs 6 potatoes 120 g (½ cup) black olives

Preparation Cook chicken in water, when ready remove the chicken and fray. Reserve the broth. In a cup of broth to soak the bread. In a pan fry the cebola when transparent add garlic, pepper, salt, add the bread and cook, stirring to prevent sticking on the bottom of the pot, adding to inch thru broth sitting bread is cooked. Add chicken, and evaporated milk, is served on a plate with potato and egg should look like a thick sauce. It is a very agradabel Peruvian dish.

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SUSPIRO A LA

LIMEÑA

102 Rotaract Club Independencia huaraz

Ingredients

1 tin condensed milk

1 tin evaporated milk

5 eggs

240 grs. granulated sugar

Port wine (oporto)

Cinnamon powder

Method: In a sauce pot put the two milks tins, and boil to slow

heat mixing all the time with a woodspoon to begin turn

in caramel or dulce de leche (beige colour).

Put the fire out and add the yellow eggs (whipped

before) and mixed well with the woodspoon again and

luke warm for a while and put this mix in wine glass or

desserts dishes and reserve.

In other pot put the sugar and cover with the port wine

(125 ml aprox) and put to the heat and wait to boil until

begin to thicken. And this mix to the white eggs

whipped (how meringue) and beat to chill. Garnish the

dessert with the merengue and podwer with cinammon.

Let them to the refrigerator until to serve.

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“You may say I’m a dreamer, but I’m not the only one. I hope someday you’ll join us and the world will live as one.” -John Lennon-

Taste of the World participants • Rotaract Club of Alexandria Marine Star ,Egypt • Rotaract Club of Parakou, Benin • Rotaract Club Independencia huaraz, Peru • Rotaract Club of EEC, India • Rotaract Club of Mumbai Shivaji Park, India • Rotaract Capua Antica Nova, Italy • Rotaract Club of Lahore, Pakistan • Rotaract Laranca Kition, Cyprus • Rotaract Club of Matozinhos, Brazil • Rotaract Club Aldeia da Serra, Brazil • Rotaract Club of d’Orleans, France • Vilniaus Geležinio Vilko Rotaract klubas, Lithuania • Club Rotaract Tecnologico de Merida, Mexico • Rotaract Club Targoviste Romania • Rotaract Banská Bystrica,Slovakia • Rotaract Birmingham-England • Rotaract Club of Webster University, Thailand • Rotaract Club of Akure, Nigeria • Yaletown Rotaract Club, Canada

Taste of the World cookbook

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