The MBA Charity Cookbook - WordPress.com...This charity cookbook is one of the building blocks of...

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FEED THE

FUTUREThe MBA Charity Cookbook

2015

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Table of Contents

Mary’s Meals ______________________________ 4

Message from the Dean _____________________ 6

IESE MBA Program _________________________ 8

Charity Cookbook _________________________ 9

Contributors _____________________________ 10

Recipes

AMERICAS ________________________________16

AFRICA AND MIDDLE EAST _________________ 40

AUSTRALASIA ____________________________ 58

EUROPE _________________________________ 80

Country Index (alphabetical) ______________ 109

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At Mary’s Meals, we are focused on one goal – that every child receives a nutritious daily meal in a place of education.

These life-changing meals attract hungry children into the classroom. The food fills their empty bellies so they have the energy and opportunity to learn, giving them the chance of a brighter future. The meals also support families struggling to feed their children while boosting the country’s wider economy.

Our school feeding programmes are owned and run by community volunteers in the countries where we provide food. For example, there are over 65,000 volunteers in Malawi who take turns to prepare, cook and serve the daily meal in each school.

School feeding committees – made up of parents, teachers and volunteers – are crucial to our work and one of the first things to be established in any new area receiving Mary’s Meals.

Our monitors work closely with these committees. They regularly visit schools to ensure the precious ingredients we provide are cooked and served correctly and to offer training and encouragement to the community volunteers.

Wherever possible, we serve locally produced food. This supports the local community and its farmers as well as the wider economy.

Research has proven that school feeding has a range of positive impacts, since children who are not suffering from hunger are able to make the most of their education.

Mary’s Meals

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Thank you so much for buying this book in support of Mary’s Meals. Your generosity will allow us to give hope to more impoverished children and their communities.

The story of Jimmy—who grew up in Haiti’s most notorious slum and proclaims he could not have attended school without food from Mary’s Meals—is a heartwarming reminder that every little act of love and sacrifice is truly helping to transform lives.

Jimmy now works for our partner organisation in Haiti, and his dedication to developing the Mary’s Meals programme is testimony to his passionate belief in school feeding. He knows—first hand—that other children from his community can reach their full potential if they have a full stomach and an opportunity to attend school.

The most beautiful part of this work, for me, is seeing the way people come together to help others in any way they can. The MBA students at IESE have created this cookbook as a shining example of that and with your help, we are now very close to reaching ONE MILLION children with a nutritious meal every school day.

On behalf of Jimmy and the hundreds of thousands of children who benefit from Mary’s Meals, I thank you for

being part of our mission and continuing to help reach the next child waiting.

Magnus MacFarlane-Barrowfounder and CEO of Mary’s Meals

message from the CEO

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IESE is dedicated to developing outstanding business leaders who want to make a deep, positive and lasting impact on both companies and society. At IESE Business School, the Social Action Club led by MBA students is one of the facilitators of this development process outside of the core curriculum.

This Club organizes activities for volunteering and fundraising, and introduces the MBA community to causes that are beyond professional and career development. The activities include spending time with kids from underprivileged backgrounds and contributing to their education, reaching out to homeless people in Barcelona to provide them with warm clothes for the winter and organizing social activities that aim to raise funds for various causes.

One of the organizations the Social Action Club collaborates with is Mary’s Meals, an NGO that sets up school feeding programs for chronically poor children. The contrast could not be sharper; while MBA students invest time and money in their professional and personal development, many children in poor countries decide to rather beg for food than go to school. Mary’s Meals has the simple idea of providing school children with a simple though nutritious daily meal. This attracts the kids to school and moreover enables them to perform better in their education.

A Message from the Dean

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Through the Social Action Club, IESE currently supports a particular school in Malawi with approximately 280 students (the same number of MBA students we take in every year). This charity cookbook is one of the building blocks of IESE’s ongoing support for Mary’s Meals. While our MBA students cannot provide food for the children directly, they decided to invest their time and creativity to do this in an indirect way. The outcome is something quite unique. This collection of recipes from more than 50 different nationalities is something very hard to be replicated by other institutions. It demonstrates the great diversity of the IESE community and provides insights into cultural or historical backgrounds of the recipes that only true locals can give.

I want to thank the Social Action Club for their commitment to develop worthy initiatives like this one. They offer us is a small but powerful signal that caring about people around us with fewer opportunities than us and more basic needs to be covered, is something that we cannot leave to others. And we can do it through small but decisive steps. I do hope that you will enjoy this little culinary expedition around the world that serves a worthy cause!

Jordi Canals

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IESE Business School is a top ranked international business school founded in 1958. In collaboration with Harvard University, IESE established Europe’s first two-year MBA program located in Barcelona, Spain. IESE’s Full-Time MBA Program includes corporate internships at leading organizations globally and exchange programs with other top business schools around the world. We also offer the opportunity to study international electives at New York, Sao Paulo, Shanghai and Nairobi. Through IESE’s focus on ethics, human values and the enhancement of leadership capabilities, IESE develops business leaders who seek to make a positive impact on society. IESE has a strong alumni and corporate network globally that provides lifelong support and personal development.

IESE MBA PROGRAM

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Food is not just what we eat, it is the building block for a child’s curious and open mind, as well as the nourishment for a thriving and tolerant community. When you think of your favorite dishes, as your mind savors the sights, smells, and textures… powerful memories are evoked. You recall not just the act of eating food itself, but you are instantaneously transported back to the setting and place. Some memories bring smiles to our faces, other memories we hold onto for strength in trying times, knowing that we have survived tribulations before, and emerged bolder each time.

The recipes in this Charity MBA Cookbook—some of which you have tasted, others still waiting for you to explore—represent the tapestry of memories we created together at IESE. In addition, the book symbolizes the memories that are being created in the children and communities whom the proceeds of this book fund.

Thank you to everyone who so willingly jumped on board to donate to this good cause, whether it was through your time or funding. Each time we take a moment to pause and eat during the day for our physical sustenance, may we be inspired to humbly incorporate more acts of kindness into our daily work and lives for the sustenance of our humanness and pursuit of happiness.

CHARITY COOKBOOK

CONTRIbutors CONTRIbutors

Rahul AgrawalMBA 2015

Nepal

Joaquín AlvarezMBA 2015Argentina

Elena BakholdinaMBA 2015

Kazakhstan

Abdullah AlhussainiMBA 2015

Saudi Arabia

Elise AugardeMBA 2015

France

Doina BodeanuMBA 2015Moldova

Khalifa Al HajeriMBA 2016

UAE

John ArgyrosMBA 2016Zimbabwe

Ana BobadillaMBA 2015

Dominican Republic

Thomas AlifMBA 2015

Afghanistan

Ofir AvnyMBA 2016

Israel

Natalie BonelliMBA Family 2015

Austria

64

46

92

53

55 106

23

48

104

60

30

74


La Shawn BrambleMBA 2015

Trinidad & Tobago

Fouad ChemlatiMBA 2015Lebanon

Joel EstevesMBA 2015Portugal

Aimee CoMBA 2016Philippines

INigo GalloMarketing Professor

USA/Spain

Sebastien BrionLeadership Professor

USA/Belgium

Camille ChowMBA 2016Singapore

Rafael FloresMBA 2015Honduras

Indira CamposMBA 2015

Angola

Jacquie DragerMBA 2016Canada

Thomas GeuenichMBA 2015Germany

43

36

87

31

67

20

72

39

38 42

86

Ragnar GudmundssonMBA 2016

Iceland

107


Yih teen LeeLeadership Professor

Taiwan

Farheen JinnahMBA 2016 Spouse

India

Joonkyung (John) KwonMBA 2015

Republic of Korea

Lamia HayatMBA 2015

Kuwait

Yuko KanazawaMBA 2015

Japan

DeVaughn LaneMBA 2016

USA

Karim Hage AliMBA 2015Senegal

Hilda KabushengaMBA 2015Uganda

Viren LalaMBA 2015

South Africa

Andrea HayemMBA 2016El Salvador

Ahmed KhalilMBA 2015

Egypt

Fernando LazosMBA 2015

Mexico

32 51

19

49

54

52

44

77

18 68

73 66


Alexandra LoiMBA 2015

Greece

Peter MaenpaaMBA 2016

Finland

Heinrich LiechtensteinFinance Professor

Austria

Christian LovbergMBA 2015Denmark

Daniel MalpartidaMBA 2015

Peru

Ina LiangMBA 2015

Taiwan

Jalusa lopesMBA 2016

Brazil

Kate MakhijaMBA 2015

Russia

Laura LinMBA 2015

Taiwan

Wei LuoOperations Professor

China

Adrian McCourtMBA 2015Australia

79

62 69

63

33

101

103

95

22

96

99

Desiree MontealegreMBA 2015Nicaragua

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Arben NasiMBA 2015

Albania

Harmjan OldenbeuvingMBA 2015

Netherlands

Marina, Thomas & Andrea Taddei

MBA 2016 & family / France

Nachula Nanyangwe Wilson

MBA 2015 / Zambia

Ola Okuwobi-DabiriMBA 2015

Nigeria

Ihsan Rahman FadhlurMBA 2016Indonesia

Richard NorwoodMBA 2015

United Kingdom

Andreea PaslaruMBA 2016Romania

Talar SarkissianMBA 2015Armenia

102

83

91

56

47 76

90

105

98

Dewa PramayogaMBA 2015Indonesia

71

Tono SasMBA 2015

Spain

82

Roberto RossiMBA 2015

Italy

89


Eric & CArmen WeberAccounting/Control Professor

Venezuela

Sien SeynhaeveMBA 2015 Partner

Belgium

Rouzanna YesayanMBA 2015Armenia

Dor YasurMBA 2015Guatemala

Klaudia VozilaIESE StaffCroatia

Michael ZafiropoulosMBA 2016

South Africa

94

5724

85

108

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Sergio SelmanMBA 2016

Chile

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AMERICAS

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AMERICASMemphis-style Dry Rub Ribs 18

Cochinita Pibil (Slow Roasted Pork) 19

Baleadas 20

Lomo saltado (Beef Stir-Fry) 22

Tostones (Fried Plantains) 23

Tamales 24

Pebre (Salsa) 27

Pan de Jamón Venezolano 28

Tarta de Coco y Dulce de Leche 30

Shopsin’s Crepes 31

Quesadilla Salvadoreña 32

Brigadeiro (Chocolate Bonbon) 33

Pío Quinto (Rum Cake) 34

Quinoa Chocolate Cake 36

Coconut Sweet Bread 38

Southern California Burger 39

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BACKGROUND: This rib recipe is typical of the U.S. Midwest BBQ tradition of grilling, adapted to the oven. Grilling is a staple tradition in the country, with different preparation techniques noted around the country.

O2:30U.S.A.

COOKING TIMECOUNTRY OF ORIGIN

02:00

PREPIRATION TIME

DEVAUGHN LANE

CONTRIBUTOR

DIRECTIONS:1. Trim excess fat from ribs and remove thin film membrane from bone-side of ribs with a sharp knife.2. Massage mustard vigorously on all surfaces of the ribs. Coat entire ribs.3. With a spoon, sprinkle liberally seasoning on both sides of ribs to form a complete layer that sticks to meat. Set aside remaining seasoning.4. Let ribs rest for 1 hour to allow seasonings to adhere and infuse into meat.5. Oven cook ribs - Set oven to BROIL. Place ribs on open aluminum foil meaty side up and expose ribs to direct heat for 5 mins. Remove from heat and flip ribs to meaty side down.6. Set oven to 300F/150C and insert ribs onto lower rack for 2 -2-1/2 hours.

Optional:30 minutes before completion, remove ribs and brush with BBQ sauce. Once cooked, remove from oven and allow 5-10 minutes to cool. Carve ribs in parallel to bone, serve and enjoy!

INGREDIENTS1 rack of baby back ribs (the smaller of the two pork ribs)1/4 cup Dijon mustard1 bottle sugar/molasses based BBQ sauce (optional- Sweet Baby Rays)Dry rub

Dry rub recipe: 1 cup brown sugar1/4 cup paprika2 tablespoons black pepper2 tablespoons garlic powder2 tablespoons onion powder1 tablespoon salt1 tablespoon chili pepper 1 teaspoon cumin powder

Memphis Style dry rub ribs

Main course

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BACKGROUND: Serve meat on a bed of steamed white rice and or tortillas with Marinated Red Onions and Habanero Salsa on the side and chop fresh cilantro. Alternatively, place the meat in fresh, warm tortillas with Marinated Red Onions, cilantro and Habanero Salsa on top and enjoy!

O1:00MEXICO


02:00

PREPIRATION TIME

FERNANDO LAZOS

CONTRIBUTOR

Cochinita PibilAlso known as “Slow Roasted Pork”

DIRECTIONS: Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Cover container and refrigerate for 24 hours.

After meat has marinated, preheat oven to 190 degrees C.Add 1 cup of water to the baking dish. Bake the meat until fork tender, for about 2 hours.

Marinated red onions:Combine all ingredients in a large bowl. Cover and refrigerate for 2 hours before serving.Habanero salsa:

In a dry skillet, lightly toast the habanero chillies. Stem, seed, and roughly chop the roasted peppers. Combine all ingredients in a blender until smooth.

Pour into a small serving bowl. Cover and refrigerate until ready to serve.

INGREDIENTS2x115 g packages achiote paste6 cloves garlic1/4 cup white vinegar1/4 cup orange juice1 tbsp kosher salt2kg trimmed, boneless pork butt, halved1 cup waterCilantro (optional)For marinade onions:2 medium red onions, thinly sliced3 cups water1 cup cider vinegar1 tbsp kosher saltFor habanero salsa:8 habanero chillies1/2 cup orange juice1/4 cup lime juice1/4 cup lemon juice2 tsp salt

Main course

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BACKGROUND: Baleadas are one of Honduras’s most popular dishes and make brilliant party food. Just top the tortillas with your favourites – refried beans, fried eggs, chorizo, cheese, avocado… whatever you like!

O1:30HONDURAS


00:30

PREPIRATION TIME

RAFAEL FLORES

CONTRIBUTOR

DIRECTIONS: Sift the flour, baking powder and 2 teaspoons of salt together in a bowl and make a well in the centre. Pour in the groundnut oil and about 200ml of warm water (or as much as you need to form dough), mixing with a knife until it comes together. Tip the dough onto a floured work surface and knead for 4–5 minutes, until smooth and elastic, then return it to the bowl, cover with a tea towel and leave for 1 hour.

Place a large non-stick frying pan over low–medium heat and pour in a bit of the oil. Add the garlic, onions and cumin and sauté for about 10 minutes, until soft and sticky. Turn up the heat to medium, stir in the kidney beans, sour cream and vinegar, season well and simmer for about 5 minutes, until the beans have softened. Mash your refried beans for a coarse texture, or blitz them in a blender if you prefer them smooth. Return the beans to the pan and leave to one side for reheating later.

When your dough has risen, divide it into 12 even pieces and roll them into balls. Flatten out each one with your hand, then, on a floured surface, roll them out into a tortilla 2mm thick and about 18cm in diameter. Place a large non-stick frying pan over a medium heat and, once hot, dry-fry each tortilla for 1 minute on each side, until just coloured – you want them to stay soft enough to roll. Cover with warm tortillas with kitchen foil while you fry the rest.

When you’re ready to serve, lay out your chosen toppings. Place the pan of bean mixture over a low–medium heat for 1–2 minutes, until warmed through, then spread a couple of spoonfuls over each tortilla. Scatter over the chilli and coriander, add your toppings and serve with lime wedges on the side, for squeezing over.

Baleadasoriginates from La Ceiba

Main course

Source: jamieoliver.com

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Baleadas

INGREDIENTS500 g plain flour, plus extra for dusting1 tbsp baking powder125 ml groundnut oil, plus extra for frying2 cloves of garlic, finely sliced2 onions, finely chopped1 tsp cumin2 x 400g tins of kidney beans, drained2 tbsp sour creamSplash of white wine vinegar1–2 red chillies, deseeded and finely chopped, to serve1 bunch of coriander, finely chopped to servelime wedges, to serveTopping options:220 g chorizo, sliced and fried150 g Cheddar cheese, coarsely grated150 g Feta cheese, broken into chunks2–4 avocados, sliced and dressed with lime juice4–6 large free-range eggs, friedchilli sauce

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BACKGROUND: Peru is a pluricultural country, there was a large Asian influx in the late 19th century, both from China and Japan. The Asian influence via the soy sauce and wok is clear in this very Peruvian dish.

O0:30PERU


00:30

PREPIRATION TIME

DANIEL MALPARTIDA

CONTRIBUTOR

Lomo saltadoAlso known as “Beef Stir-Fry”

DIRECTIONS: Cut the beef into thick dice or strips. Slice the onions and tomatoes into thick strips. Remove the chili peppers core and seeds, and thinly slice the chilies. Mix the soy sauce and vinegar in a small cup.

Cooking:Heat 1/2 cup of oil in a wok until it’s smoking, fry the beef, tossing it for 2-3 minutes and then remove the beef.In the same wok and oil, cook the onions until they are transparent. Add the tomatoes and yellow chili peppers, and cook tossing everything until the tomatoes are soft.Add back the beef, season with salt, pepper, parsley and the soy sauce/vinegar mix; cook for about 3 minutes tossing the beef until it is browned on all sides.

Optional: add the pisco and flame.

Serve with a side of french fries and white rice, and sprinkle some chopped parsley on top.

INGREDIENTS1 kg beef sirloin/tenderloin 3 red onions 4 tomatoes 4 yellow chili peppers 2 tbsp chopped parsley1 tbsp balsamic vinegar2 tbsp soy sauce1.25 cups sunflower oilSaltblack pepper Optional: 60ml pisco

Garnish: french fries and white rice

Main course

Tostones

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Lomo saltado

BACKGROUND: This dish is popular in most Latin American countries and is also known as patacones, platanos verdes fritos or banan peze. In Dominican Republic they are normally served as a side dish with salt (and sometimes ketchup) while in countries like Ecuador they are served with a garlic sauce.

OO:15DOMINICAN REP.


00:05

PREPIRATION TIME

ANA BOBADILLA

CONTRIBUTOR

DIRECTIONS: 1. Peel the plantains and cut into 1 inch slices.2. In a deep frying pan, heat the oil and fry the plantains until golden yellow.3. Flatten the plantains using a “tostonera” or potato masher and fry the plantains again until golden yellow on both sides.4. Sprinkle with salt to taste.

INGREDIENTS2 unripe plantains1/2 cup of oil1 tsp coarse salt

Tostones Also known as “Fried Plantains”

SIDE DISH

“The Vision of Mary’s Meals is for every child

to receive a daily meal in their place of education”

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INGREDIENTS1 cup plus 3 tbsp canola oil450g piece boneless pork shoulderKosher salt, to taste4 plum tomatoes, cored and roughly chopped3 cloves garlic, roughly chopped2 ancho chillies, stemmed, seeded, and roughly chopped1 small white onion, roughly chopped1 tsp distilled white vinegar1 tsp sugar

13 14" x 14" pieces fresh or frozen and thawed banana leaf, trimmed of hard edges, rinsed, and patted dry1 tsp achiote paste (ground annatto seed and spices); optional2 cups masa harina (corn flour for tamales; preferably Maseca brand)1 cup rice flour1/4 cup capers, rinsed15-20 large pitted green olives1/2 red bell pepper, cored, seeded, andthinly sliced

BACKGROUND: Many traditional foods in Guatemalan cuisine are based on Mayan cuisine and prominently feature corn, chilies and beans as key ingredients.

There are reportedly hundreds of varieties of tamales throughout Guatemala. The key variations include the ingredients in the masa or a starchy dough (corn, potatoes, rice), in the filling (meat, fruits, nuts), and what it is wrapped with (leaves, husks). Tamales in Guatemala tend to be wrapped in green ‘maxan’ leaves (Calathea lutea), while Chuchitos hi — which resemble Mexican tamales — are wrapped in corn husks. The masa is made out of corn that is not sweet.

O1:30GUATEMALAN


00:30

PREPIRATION TIME

DOR YASUR

CONTRIBUTOR

Tamalesa traditional Mesoamerican dish

Main course

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DIRECTIONS: These banana leaf–wrapped tamales are covered with an outer layer of foil, which ensures that they stay closed when steamed. Alternatively, the foil may be omitted and the tamales tied with kitchen twine. (Parchment paper may be substituted for the banana leaves, as well.)

Heat 2 tbsp oil in a skillet over medium-high heat. Season pork with salt and cook, turning occasionally, until browned (10–12 minutes). Remove from heat and let cool. Cut pork into 3”–4”-long slices about 1⁄2” thick and set aside.

To make the chilli sauce: Purée tomatoes, garlic, chillies, onions, and 1⁄4 cup water in a blender. Heat 1 tbsp. oil in a saucepan over medium-high heat. Slowly add purée, vinegar, sugar, and salt and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until thick, about 40 minutes. Set sauce aside.Heat a skillet over medium-high heat. Toast 10 banana leaf pieces in skillet, one at a time, turning once, 20–30 seconds. Transfer to a plate. Alternately layer banana leaves, dull side up, with 14” squares of foil; trim protruding leaves.

To make the corn-flour dough: Put achiote paste and 1 quart warm water into a bowl. Mash paste with your fingers to dissolve. Add masa harina, rice flour, remaining oil, and 2 tbsp. salt while whisking. Transfer mixture to a medium pot; cook over medium-high heat, whisking constantly, until dough is very thick and pulls away from sides of pot, 6–8 minutes. Transfer dough to a bowl.

To assemble the tamales: Place about 1⁄2 cup dough into middle of a banana leaf; form dough into a 4” square. Top with 2 pieces pork, 4–5 capers, 1–2 olives, 2 slices bell pepper, and about 2 tbsp chilli sauce. Fold sides of banana leaf over filling to make a snug rectangular package. Repeat process with remaining dough, pork, capers, olives, peppers, and a little chilli sauce to make 10 tamales in all. (Reserve remaining chilli sauce for another use.)Place a large collapsible steamer inside a deep wide pot; pour in enough water for a depth of 1”. Line steamer with the 3 remaining banana leaf pieces. Arrange tamales in steamer, standing them upright. Cover pot; boil. Reduce heat to medium and steam tamales, covered, until firm and cooked through, 45–50 minutes. Unwrap; serve tamales hot or at room temperature.

Tamales

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Pebre

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BACKGROUND: Pebre is a typical sauce primarily from the central region of Chile. It is used to flavor soups, bean stew, meats or “choripanes” at a barbecue. It can also be served with ‘pan amasado’ (homemade bread), ‘sopaipillas’ (local fritter) or used on the main dish. Pebre is also known as “pebre cuchareado” as it is served in a big pot at the center of table from which everyone can take with one spoon.

The origin of the word is not clear, though there are a few theories. It could possibly originate from the word ‘pibrenku’, a mapudungún from the native language of the Mapuches, local inhabitants of Chile before the arrival of the Cristobal Colón. Another known possibility is the word could originate from the Latin word “piper”, which means pepper.

OO:00CHILE


00:20

PREPIRATION TIME

SERGIO SELMAN

CONTRIBUTOR

DIRECTIONS: Chop the tomatoes, onions and chilies in small pieces. Mix with the rest of the ingredients. Add oil, salt, pepper and lemon juice. Add more chili to taste.

Serve with Sopaipilla, Hallulla, Marraqueta or crackers.

Sopaipilla: chilean round deep-fried pastry with blue squash. The perfect companion for “pebre”.

Hallulla and Marraqueta the 2 most popular kind of breads in Chile.

INGREDIENTS2 large tomatoes1 white onion2 green chilies or 1 tsp of chili paste5 tsp of fresh chopped coriander leaves5 cloves of garlic, mincedSaltPepperOilLemon juice

Pebrea typical CHilean sauce

SAUCE

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BACKGROUND: PAN DE JAMON is a loaf of bread filled with ham, bacon, pimento stuffed olives and raisins. Most of the ingredients are not Venezuelan in origin but a mix of many of the cultures abundant in Caracas. It is typical from Christmas time in Venezuela since the beginning of the 20th century. It is attributed to a bread-maker from Caracas who made the first loaf in December 1905. It is said to have started as a bread filled only with ham, with the rest of the ingredients being added at a later time.Any home in Venezuela has this bread during the month of December. It is eaten for breakfast, accompanying meals, as a snack, as dinner. No Christmas time tastes the same without it, a flavour from heaven!

O1:30VENEZUELAN


00:30

PREPIRATION TIME

ERIK & CARMEN WEBER

CONTRIBUTOR

DIRECTIONS: Mix water, milk and sugar and warm them to 46 degrees C. Add yeast and mix until all is dissolved. Leave covered for about 10 minutes and check if the yeast is fermenting. Add oil, eggs and half of the flour and mix well. Add the other half of the flour along with the salt and knead for 10 minutes. You might need additional flour. Cover with a humid cloth and let rise for about 1 hour in a warm area.Meanwhile, have all filling ingredients mixed and ready.Knead the dough 5 more minutes. Divide it in two halves, and keep one covered. On a lightly floured surface, stretch the dough into a rectangle, approximately 40 X 20 cm.Spread half the butter on top of the dough. Place half of the bacon slices on top of the dough, being careful not to place any ingredient near the edges. Spread the olives and raisins and place half of the ham on top of the already placed ingredients. Fold 1 inch of the sides of the rectangle over. Pinch to secure. Starting with a long edge, roll the dough into a log. Pinch the long seam closed and place it on baking sheet with the seam on the bottom, leaving space for the other bread and being careful that they will not touch while raising. Repeat with other half of the dough.Cover with baking paper and let it rest for 30 minutes to 1 hour in a warm place.Carefully take the baking paper off. Spread breads with egg yolk and sugar.Place in a preheated 180 C oven for approximately 30 minutes. Spread with a bit of butter. Let cool on a wire rack.Cut into 2 cm thick slices. Can be eaten warm or cold, or frozen for storage if properly wrapped.

Pan de JamOn VenezolanoAlso known as “Venezuelan Ham Bread”

Side dish

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INGREDIENTS110 ml water120 ml milk90 g sugar2 1/2 tsp dry yeast3 tbsp corn oil2 Large eggs at room temperature500 g flour1 tsp saltFilling ingredients:1 tbsp melted butter500 g smoked ham1 cup halved pimiento stuffed olives1/2 cup golden raisins12 bacon slices lightly cooked and drainedGlaze:1 egg yolk1 tsp sugar2 tbsp butter

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BACKGROUND: We normally have this dessert with a good cup of coffee. It is the perfect sweetener to enjoy a good time in familydish with their coffee.

OO:30ARGENTINA


00:20

PREPIRATION TIME

JOAQUÍN ALVAREZ

CONTRIBUTOR

DIRECTIONS: 1, Preheat the oven for 20 minutes at 200ºC2. Mix the butter, powdered sugar, salt, buds, lemon zest and rising flour. Put the dough in a mold and bake in the oven for 10 minutes 3. Put the Dulce de Leche over the dough in the mold and spread it. Mix the sugar, the 2 eggs and the coconut and spread the mix over the Dulce de Leche in the mold.4. Heat the covered dough and mold during 15 minutes (or cook until browned)

INGREDIENTS100g Butter75g Powdered sugarPinch of Salt2 units Buds1/2 unit Lemon zest175g Rising flour450g Dulce de Leche250g Sugar2 Eggs150g Coconut

Tarta de Coco y Dulce de Leche

DEssert

“Mary’s Meals works in 12 countries

across Africa, Asia, Latin America and the Caribbean.”

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Shopsin’s Crepes

BACKGROUND: Shopsin’s is the greatest breakfast spot of all time in Manhattan. Located in the Essex Street Market, it’s worth a visit to this restaurant that has a 900-item menu, sufficient options for even the most discerning IESE MBA student. There’s also a great documentary film worth watching called “I Like Killing Flies” about Kenny and his restaurant - a great lesson on leadership and overcoming adversity! What more international cuisine is there than an American making French crepes using Mexican tortillas?

OO:05USA


00:15

PREPIRATION TIME

SEBASTIEN BRION

CONTRIBUTOR

DIRECTIONS: Whisk the egg with the cream in a wide bowl. At this point, you could add a few drops of pure vanilla extract or a splash of rum to the mix if you want to get fancy, but this is not necessary.

Lay the tortilla in the bowl, push it down to the bottom with your hands, and rotate it so that the entire tortilla is in the bottom of the bowl and the bottom side of the tortilla is thoroughly covered with the egg mixture.

Heat 1 tablespoon of butter (or enough to cover your griddIe or a saute pan large enough to fit the tortilla) over medium-high heat until it begins to bubble. Lift the tortilla out of the liquid and place it, wet side down, on the griddle or pan.

Pour the remaining eggcream mixture on the tortilla and spread it over the tortilla with your fingers. As soon as the underside of the crepe is light brown and mottled, which should take no more than 1 or 2 minutes, flip the crepe, moving quickly so that the egg mixture does not slide off.

Cook the crepe for about 1 minute on the other side, until it is mottled. (I do this with my fingers, but you can use whatever tool works best for you.) Now your crepe is done. You just have to fill it and fold it. You can fill it with anything you like. We have all kinds of fillings for crepes, sweet and savory, but they are also good with just sugar sprinkled on top.

Kenny Shopsin’s famous crepes recipe

INGREDIENTS1 extra-large egg1 tbsp heavy creamA few drops of pure vanilla extract or rum (optional)12-inch flour tortilla (the thinner the better)Peanut oil for the griddle1 tbsp butter for the griddle

DEssert

Tarta de Coco y Dulce de Leche

Source: ‘Eat Me: The Food and Philosophy of Kenny Shopsin

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BACKGROUND: Quesadilla is a typical Salvadoran desert. Perfect for an afternoon coffee.

O1:15EL SALVADORIAN


00:20

PREPIRATION TIME

ANDREA HAYEM

CONTRIBUTOR

DIRECTIONS: 1. Preheat oven to 200°C with rack in middle. Line bottom and sides of pan with parchment paper.2. Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, for about 1 minute. Beat in eggs, sour cream, and cheese.3. Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.4. Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). 5. Bake until a wooden pick or skewer inserted into centre of cake comes out clean (30 to 40 minutes).6. Cool to warm in pan (20 to 30 minutes). Turn cake out onto a rack. Serve cake slightly warm or at room temperature.

INGREDIENTSMakes 8 to 12 servings:1 3/4 cups sifted cake flour (not self-rising; sift before measuring)1 tsp baking powder1/4 tsp salt1 stick unsalted butter, softened3/4 cup sugar2 large eggs3 tbsp sour cream15 g finely grated parmesan1/2 cup whole milk1 tsp sesame seeds, not toasted (optional)

Quesadilla SalvadoreNaAlso known as “Sweet Cheese Poundcake”

DEssert

Brigadeiro

33

Quesadilla SalvadoreNa

BACKGROUND: “Brigadeiro”, also known in the south of Brazil as “negrinho” is an amazing chocolate sweet created in the 1940s. It is a very popular candy in Brazil and it is usually served as a dessert and at birthday parties. It is part of everyone’s childhood memories.

O0:15BRAZILIAN


00:25

PREPIRATION TIME

JALUSA LOPES

CONTRIBUTOR

DIRECTIONS:1. In a medium saucepan over medium-low heat, melt the butter. Add the condensed milk and cocoa powder. Cook the mixture until it thickens enough so you can clearly see the bottom of the pan when stirring, for about 15 minutes. Never stop stirring! The consistency should be firm enough such that the mixture stays together. Pour it directly into a dish and let cool to room temperature, for about 15 minutes. 2. Lightly grease your hands with butter and roll about a teaspoon of brigadiero between your palms to form 1 1/2-inch balls. 3. Roll them in your favorite chocolate sprinkles and place them into small paper cups.”

INGREDIENTS1 teaspoon butter, plus more for greasing handsOne 14-oz can condensed milk2 tablespoons cocoa powderChocolate sprinkles

BrigadeiroAlso know as “chocolate fudge balls”

DEssert

“989,791 children were fed today

by Mary’s Meals in a place of education”

34

BACKGROUND: Although there is no written evidence, the Pio Quinto dessert was allegedly named after the 16th century Pope Pius V simply because it was first created shortly after his election. It is typically served around Christmas time at all family reunions and most commonly called by its colloquial name, “sopa borracha” or drunken soup. The syrup used in Pio Quinto is made with rum, which is the national drink of Nicaragua and one of its major export products.

O1:30NICARAGUAN


00:30

PREPIRATION TIME

DESIREE MONTEALEGRE

CONTRIBUTOR

Pio Quinto Also known as “Rum Cake”

INGREDIENTSCake:1 tbsp unsalted butter, softened1 cup fine white cornmeal1 cup all-purpose flour, sifted4 tsp baking powder2 tsp unsweetened cocoa powder1/2 tsp ground cinnamon6 large eggs, separated and at room temperature3/4 tsp salt1 1/2 cups sugar1/2 cup milk2 tsp pure vanilla extract

Syrup:6 cups water3 1/2 cups sugar4 cinnamon sticks1 tsp whole clovesPeel of 1 lemon3/4 cup gold rum1/2 cup raisins12 prunes

Custard:4 cups milk2 cinnamon sticks1 cup sugar2 tbsp cornstarch4 large egg yolks1/8 tsp salt2 tbsp butter, cut into 4 pieces and chilled2 tsp pure vanilla extract

DEssert

35

DIRECTIONS:

Cake:Adjust oven rack to middle position and preheat oven to 175°C. Grease a 13-inch by 9-inch baking dish with butter.In medium skillet over medium-low heat, cook cornmeal for about 5 minutes, stirring frequently, until light golden and fragrant. Whisk together cornmeal, flour, baking powder, and cocoa powder in medium bowl and set aside.In large bowl, beat egg whites and salt with whisk attachment on medium-low speed for about 1 minute until whites begin to froth. Increase speed to medium-high and beat whites until soft peaks form, for about 1 to 2 minutes. Slowly add sugar, then continue beating until stiff, glossy peaks form, for about 2 to 3 minutes.Add egg yolks to egg whites and beat them together. Decrease speed to low and add flour mixture in 3 additions, alternating with milk, scraping sides and bottom of bowl as necessary. Add vanilla and beat them together.Scrape batter into prepared baking dish. Bake for about 30 to 35 minutes until tester inserted in center of cake comes out clean. Transfer cake to cooling rack and cool in pan completely, for about 1 to 2 hours.

Syrup:Bring water, sugar, cinnamon sticks, cloves, and lemon peel to boil in large, heavy-bottomed saucepan over medium-high heat. Reduce heat to medium and simmer for about 30 minutes until reduced to 4 1/2 cups. Strain and discard solids.Stir in rum, raisins, and prunes and cool to room temperature (about 30 minutes). Once cooled, strain once again, reserving prunes and raisins.

Custard:Bring milk and cinnamon sticks to boil over medium heat in small saucepan or in (glass) liquid measuring cup in microwave. Remove and reserve cinnamon sticks.In a large, heavy-bottomed saucepan whisk together sugar, cornstarch, egg yolks, and salt. While vigorously whisking, add 1/4 cup of hot milk, then, add remaining milk in a slow steady stream, all the while whisking.Add reserved cinnamon sticks and bring the mixture to boil over medium heat, whisking constantly. Once mixture thickens to the consistency of yogurt, continue to boil for 1 to 2 minutes. Remove from heat and stir in butter and vanilla.Press a piece of plastic wrap directly onto the custard’s surface and refrigerate until cold, for about 2 to 3 hours. Otherwise, place the custard bowl in an ice bath and stir until completely cooled, for about 10 to 15 minutes.

Assemble: Poke cake all over with skewer or fork. Pour sopa borracha over cake. Once absorbed, pour custard over cake, smoothing out surface with rubber spatula. Top with raisins and prunes. Chill cake for at least 1 hour prior to serving.

“Around 57 million

of the world’s hungriest children do not attend school.

In order to survive, they have to work or beg”

36

BACKGROUND: With the massive gluten-free trend that has taken North America by storm, it’s hard to find delicious desserts that will satisfy gluten-lovers as well. When hosting a party with guests with a variety of dietary restrictions, it can be difficult to bake a dessert that everyone will want to indulge in. This cake does not skimp on deliciousness! It’s a decadent chocolate cake from anyone’s perspective. Enjoy!

OO:45CANADA


00:30

PREPIRATION TIME

JACQUIE DRAGER

CONTRIBUTOR

Cake

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F (180°C). Lightly grease two 8-inch (20-cm) round or square cake pans. Line the bottoms with parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 ml) of cooked quinoa and the butter and blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well.

Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. For large cupcakes, bake for approximately 25 minutes. For small cupcakes bake for 15-20 minutes.

Remove the cake from the oven and cool in the pan before serving. Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.

Icing

Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl). This should take about 10 minutes.

Quinoa Chocolate Cakewith Swiss Buttercream Icing

DEssert

37

INGREDIENTSCake (makes 12 large cupcakes, 9 small ones, or 27 small cupcakes):150 ml white or golden quinoa340 ml water90 ml milk4 large eggs1 tsp pure vanilla extract170 g butter, melted and cooled375 ml white or cane sugar250 ml unsweetened cocoa powder1 1/2 tsp baking powder1/2 tsp baking soda1/2 tsp saltIcing (for 12 large cup-cakes and 7 mini cupcakes and a freezer bag of extra icing)1 cup sugar4 large egg whites26 tbsp butter, softened1 tsp vanilla extract

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in the vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, for about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze for up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, for about 5 minutes.

Optionally, to tint buttercream, reserve some for toning down the colour, if necessary. Add gel-paste food colour, a drop at a time (or use the toothpick or skewer to add food colour a dab at a time) to the remaining buttercream. You can use a single shade of food colour or experiment by mixing 2 or more. Blend after each addition with the mixer (use the paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food colour too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

Note: You can freeze this icing. Just bring it back to room temperature when you want to use it again and whip it up with a paddle attachment or spatula.

Feel free to experiment with other icings as well! (Peanut butter icing, nutella icing, etc.)

38

BACKGROUND: Trinidad and Tobago, a twin-island nation in the Caribbean, is a mutlticultural melting pot. It’s culture and cuisine is highly influenced by its diverse past and reflects African, Indian, French, Amerindian, Chinese, British, Spanish and Portugues cultures. For this recipe book, I have chosen to showcase a typical Trinidadian snack, which is eaten between meals, and often served to visitors to one’s home during the holiday season.

OO:50TRINIDAD & TOBAGO


00:15

PREPIRATION TIME

LA SHAWN BRAMBLE

CONTRIBUTOR

DIRECTIONS: Sift together flour and baking powder. Add margarine, coconut, sugar, raisins, cherries and mixed peel and mix thoroughly. Combine milk, egg, and vanilla.Add liquid to dry ingredients and mix until all the liquid is incorporated. Do not knead. Pour into two 8.5”x 4.25” greased loaf pans.

Bake in a preheated oven at 325F for 50-60mins or until tester comes out clean.

Remove from oven and glaze with mixture of 1 tbsp sugar and 1 tbsp of water before returning to hot oven for 3-4 mins.

INGREDIENTS1 cup Sugar3 tsp Baking Powder1 tsp Vanilla Essence1 cup raisins1 egg beaten3 cups flour1/2 cup margarine (softened)3 cups fresh coconut grated 1 tsp Angostura bitters (optional)30g Cherries & Mixed Peel (optional)3/4 cup milk or water

Coconut Sweet Breadgreat with a cup of black coffee

DEssert

39

Coconut Sweet Bread

BACKGROUND: This is a very beloved dish of mine,... and although I am a total disaster in the kitchen, I believe I can cook a decent So-Cal avocado burger. I have always loved burgers,... but during my 5-year stay in LA I also developed a preference for avocado. I never thought that avocado could be a good addition to a bacon-and-cheese burger,... but it does! Now, as much as I like American burgers, being from Barcelona I also love my baguette bread,... that’s why I suggest you don’t put this very special burger on top of a bun, but on nice French bread!

O0:15USA


00:15

PREPIRATION TIME

INIGO GALLO

CONTRIBUTOR

DIRECTIONS:

1. Use baguette bread instead of the traditional bun (and buy it fresh on the day). This makes the burger a little less easy to handle, but it adds some uniqueness, and it makes it more Mediterranean.

2. Some people put it in the oven for a couple of minutes, that’s up to you. It the bread is fresh, I don’t think there’s the need.

3. The avocado can be added in the form of a salsa guacamole, which can be bought already prepared, or it can be prepared at home fairly easily (avocado, olive oil, salt, a little bit of tomato, a little bit of lemon, and you mix it up with a mixer over a few seconds).

4. Alternatively, if the avocado is fresh it can be simply sliced and added as an additional layer to the burger, as you would do with a slice of tomato.

INGREDIENTSBurgerTomatoLettuceBaconCheeseBreadAvocadoBaguette bread

Main course

SOUTHERN CALIFORNIA BURGER also known as: “THE So-Cal burger”

40

AFRICA/MIDDLE EAST

41

AFRICA/MIDDLE EASTHummus

42

Moamba de galinha 43

Machboos Diyay 44

Shakshuka 46

Jollof Rice with Fried Plantains 47

Lamb Mandi 48

Senegalese Mafé 49

Egyptian Moussaka 51

Chicken Curry Potjie (Small Pot) 52

Marak Samak 53

Smoked fish “Luwombo” 54

Dovi 55

Ifisashi 56

Milk Tart 57

42

Hummus

BACKGROUND: The Guinness World Record for the largest hummus dish was won by Lebanon in May 2010. It took 300 cooks to prepare the hummus dish that weighed nearly 10,450 kg!

OO:00LEBANON


00:10

PREPIRATION TIME

FOUAD CHEMLATI

CONTRIBUTOR

DIRECTIONS: In the bowl of a food processor, combine the tahini and lemon juice, and process for 1 minute. Scrape sides and add olive oil, garlic (minced), cumin, and salt.

Open can of chickpeas, drain liquid and rinse well with water. Add half the can of chickpeas into the food processor and process for 1 minute. Scrape sides of bowl and add remaining chickpeas and process for 1 to 2 minutes, until thick and smooth. If the hummus looks thick and still has tiny bits of chickpeas, turn on the food processor and slowly add 2 to 3 tablespoons of water.

Serve the hummus in a bowl and drizzle about 1 tablespoon of olive oil over the top.

INGREDIENTS1 can (425g) chickpeas60 ml fresh lemon juice (1 large lemon)1/4 cup of tahini1 clove of garlic - minced2 tbsp olive oil1/2 tsp of salt1/2 tsp ground cumin 2 to 3 tbsp water

great with breadsticks or pita

Appetizer

43

Hummus Moamba de galinha

BACKGROUND: This is the national dish of Angola. It gets its characteristic flavour from red palm oil which gets its colour from lycopene. It is also antioxidant rich and studies have shown it can help prevent heart disease by regulating the balance between good and bad cholesterol. This is the traditional dish eaten on weekend later followed by a siesta!

O2:00ANGOLA


00:20

PREPIRATION TIME

INDIRA CAMPOS

CONTRIBUTOR

DIRECTIONS:

Combine lemon juice, 2 garlic cloves, salt, and chili powder; rub all over chicken and marinate for at least 1 hour and up to overnight.

Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.

Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, for about 1 hour.

Add squash, chicken broth, and okra; cook until vegetables are tender, for about 15 minutes.

Serve with a thick polenta-like food made of cassava/manioc flour or from cornflour or simply over rice.

Aslo known as: “Chicken Stew”

INGREDIENTS3 tbsp fresh lemon juice(1 lemon)4 garlic cloves, crushed1⁄2 teaspoon salt1 1⁄2 teaspoons chili powder1 chicken, quartered1⁄2 cup red palm oil3 onions, chopped1 chili pepper, left intact3 tomatoes, quartered0.5kg butternut squash or pumpkin, cut into 1 1/2-inch cubes1 cup chicken broth1⁄2 lb of okra, thawed

Main course

44

Machboos Diyay

BACKGROUND: If you ask any Kuwaiti about what is the most popular national dish, they will answer “machboos diyay!”This dish is made up of rice cooked with spices, tender chicken, and a raisin/onion mix for an added element on top. Machboos can be made with either meat (machboos laham) or chicken (machboos diyay). The word “diyay” means chicken in Kuwaiti dialect (in proper Arabic, it is called “dijaj”). Most countries in the Arab Gulf have variations of this dish, such as “kabsa” in Saudi Arabia. Rice is a staple ingredient and is usually paired with meat, poultry, or seafood.

O2:00KUWAIT


00:20

PREPIRATION TIME

LAMIA HAYAT

CONTRIBUTOR

DIRECTIONS: In a deep, heavy pan, gently fry onion in cooking oil until transparent and beginning to brown. Stir in spices and turmeric and cook 2 minutes longer.

Add chicken pieces and turn in onion mixture over medium heat to brown lightly. Add tomatoes, cloves, lemon, cinnamon, cardamom pods, and salt, stirring well to combine.

Add water, cover and simmer over gentle heat for 45 minutes.

Place rice in a bowl and wash with cold water until water runs clear and drain. Stir rice gently into pot contents, add herbs and bring back to a slow simmer. Cover with lid and simmer on low heat for 35-45 minutes until chicken is tender, stirring gently once or twice during cooking. Remove from heat and leave aside for 10 minutes.

Serve on large platter with chicken pieces in center and serve with salad.

Recommended addition (onion/raisin mix on top):

Soak 1/2 cup split chick peas for 3 hours in 3 cups of water. Drain from water. In a frying pan, put 3 tablespoons oil and 1 chopped onion, fry till slightly browned, add drained chick peas and a 1/2 teaspoon of cinnamon until heated through. Remove from stove. Add on top of prepared chicken and rice dish or on the side of individual servings.

Can also include yellow raisins, dried apricots, cashews, pistachios, etc. as preferred.

Aslo known as: “Chicken with Rice”

Main course

45

INGREDIENTSFor 1 tbsp of mixed spices(in ground powder form):1/2 tsp black pepper1/4 tsp coriander1/4 tsp cinnamon1/4 tsp clove1/3 tsp cumin1/2 tsp cardamom1/4 tsp nutmeg1/2 tsp paprika

Main ingredients:1 tsp turmeric1 chicken (about 1.5kg), cut into whole pieces1 1/2 cups chopped, peeled tomatoes3 cloves1/2 tsp dried limes powderor 1 strip lemon rind2 pieces cinnamon bark6 cardamom pods3 teaspoons salt2 1/2 cups water2 cups basmati or long grain rice2 tbsp chopped coriander leaves2 tbsp chopped parsley2 large onions, chopped2 tbsp of cooking oil

46

Jollof Rice Shakshuka

BACKGROUND: Today in Israel, Shakshuka is often eaten for breakfast, but I sometimes find myself serving it with a side salad and a little hummus as a light evening meal. This dish was introduced to the Israeli kitchen by the immigrating Jews of Libya in the early 1940s. It is easily prepared using the most basic ingredients. It’s a delicious vegetarian one-skillet meal that is very healthy, and totally addicting.

OO:30ISRAEL


00:10

PREPIRATION TIME

OFIR AVNY

CONTRIBUTOR

DIRECTIONS: Heat a deep, large skillet or sauté pan on medium flame. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant. Add the bell pepper, sauté for 5-7 minutes more on medium until softened. Add tomatoes and tomato paste to pan, stir till blended. Add spices and stir well. Allow mixture to simmer on medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences adding salt and pepper to taste, a little sugar for a sweeter sauce if you like or more pepper for a spicier shakshuka.

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.

Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce, or applied with hummus. Recommended to serve with a green side salad.

Aslo known as: “Eggs Poached in Tomato Sauce”

INGREDIENTS1 spoon of olive oil1/2 medium brown or white onion, peeled and diced1 clove garlic, minced1 medium green or red bell pepper, chopped4 cups ripe diced toma-toes, or 2 cans (50 grams each) diced tomatoes2 spoons of tomato paste5-6 eggsOptional spices:1 tsp chili powder (mild)1 tsp cumin1 tsp paprika1/2 spoon of fresh chopped parsley (optional, for garnish)Salt and pepper to taste

Main course

47

BACKGROUND: Jollof rice is a popular dish in many parts of West Africa. It originated amongst members of the Wolof ethnic group in Senegal ; the historic name for the Wolof people and their empire being Jollof, but has since spread to the whole of West Africa, especially Nigeria, Togo, Ghana, Sierra Leone, Senegal and Liberia. Despite not originating from Nigeria, Jollof rice is infused within Nigeria culture. An event is not Nigerian without the presence of Jollof rice. Learning to cook and to share Jollof rice with others is something that anchors me to where my heart is, even though it is a country I didn’t grow up in.

O1:00NIGERIA


00:20

PREPIRATION TIME

OLA OKUWOBI-DABIRI

CONTRIBUTOR

DIRECTIONS:

For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent. Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml of water and crumble in the stock cube. Cover and bring to boil, then reduce the heat and simmer for 20–30 minutes.

Rinse the rice well to remove excess starch, then add it to the tomato mixture. Bring to boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the rice is cooked.

Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad.

INGREDIENTS1 tbsp olive/vegetable oil2 large onions, sliced800g/28oz plum tomatoes1 red pepper, diced4 tbsp tomato pur⁄ 1/4 tsp cayenne pepper or chilli powder1 tsp curry powder1 bay leafSprig fresh thyme1 stock cube225g/8oz long-grain or basmati riceSalt and freshly ground black pepper2 plantainsGreen leaf salad

Jollof Rice Shakshukawith Fried Plantains

Main course

48

Lamb Mandi

BACKGROUND: Arabian laham mandi is easily the most popular Arabian food. You can now enjoy this popular Arabian food at home by following this simple recipe.

O2:30SAUDI ARABIA


00:15

PREPIRATION TIME

ABDULLAH ALHUSSAINI

CONTRIBUTOR

DIRECTIONS: Cut the Lamb Shoulder in to big cubes and keep it at the side.

Fry the chopped onions in about 6 tbsp of Olive oil. Add all the dry herbs and wait till the aroma comes out from the onions and spices.

Then add the lamb shoulder and sautee with the herbs and onion for about 5 minutes. Add the water and cover the lamb (about 5 cm).

Let it cook for about 1 hours to 1 ½ hours till the lamb meat is tender to 90%. Drain the Lamb Stock keep the Lamb Meat at the side.

Basmati Rice

Clean the Rice under running water for about 10 minutes and soak the rice for about 20 -30 minutes (depends on the rice quality you are using). After that drain the water and let it sit for about 30 minutes.

Cook the Onion with the Ghee (use only 2 tbsp). Add the Green chili (whole or cut it in to ½). Add the Raisin but make sure you did not overcook the raisins. Add the rice and lamb stock (4 cups of Basmati Rice to 6 cup of lamb stock).

Correct the seasoning with salt. Add the Saffron (soaked with Rose water) in to the rice once the rice is cooked and add the other 2 Tablespoon of the Ghee on the rice.

with Saffron Basmati Rice and Raisins

INGREDIENTS2kg Lamb Shoulder 1 tsp Salt1 stick Cinnamon (2.5cm)4 Arabic Dry Lemon Whole 4 Bay Leaves10 Cardamom Whole10 Cloves Whole 1/4 tsp Saffron1 tbsp Rose Water1 Big Onion cut into Small Dice

4 cups Basmati Rice 4 tsp GheeGreen Chilicut into 4 pieces2 Big Onions cut into small Dice1/2 cup Raisin1/2 tsp Salt

Senegalese MafeMain course

49

Lamb Mandi Senegalese Mafe

BACKGROUND: A special recipe from Senegal (West Africa), not very healthy but so tasty and very typical from the region!

OO:50SENEGAL


00:15

PREPIRATION TIME

KARIM HAGE ALI

CONTRIBUTOR

DIRECTIONS: Cut the meat into medium sized pieces. Lightly brown the meat pieces in oil (just to take the colour). Add the chopped onion, fry with the meat to brown slightly, and then add the diced tomatoes.

Add the tomato paste and cook everything for about 2 to 3 minutes. Be careful not to put too much tomato paste, otherwise the sauce will have a sour taste.

Wet with water (1.5L). Dilute peanut paste with a little broth and stir, making sure not to make lumps. Add vegetables, bouillon cube and laurel – put in the potatoes and sweet potatoes a few minutes later as they tend to cook faster.

Simmer for about 50 minutes. The pepper should be withdrawn as soon as it begins to soften. As soon as the oil slightly rises to the surface, it’s ready.

Aslo known as: “Meat Stew”

INGREDIENTS500g of meat3-4 tbsp peanut butter soup1 onion2 fresh tomatoes2 tbsp tomato paste3 carrots1 sweet potato2 large potatoes1 African eggplant (diakhato)1 hot pepper12-15 ml oilLaurel2 seasoning cubes (e.g. Maggi)1.5 L of waterSalt and pepper

Main course

50

INGREDIENTS3 medium-size apples 1 kg eggplant (aubergine) cut into thick (roughly 1 inch) ring-shaped slices (could be peeled or not)2 large bell peppers cut into ring-shaped slic-es (mainly green, red is optional)2 large onion (chopped)2 garlic cloves (chopped)500 gm minced meat (beef or lamb)3 tablespoons tomato paste2 tablespoons arabic spices (basically cumin, crushed coriander, nutmeg, and a pinch of cloves and cinnamon)2 teaspoons crushed cori-ander1 tablespoon butter or margarine4 tablespoons oil for frying (sunflower or olive oil)125 ml water (1/2 cup)Salt and pepper for sea-soning1 tablespoon brown sugar (optional)Mozzarella cheese (option-al)

51

Egyptian Moussaka

BACKGROUND: Moussaka is a dish that stimulates all tastebuds. It’s a very popular dish in a number of countries including Egypt, Greece, the Levant, and Turkey, with several local variations in the different countries. For example, in Greece, Béchamel sauce is added to the dish, while in Egypt only tomato sauce is used. Also, the dish can be prepared with or without meat (vegetarian). I prefer to add meat because it makes it a complete meal.

OO:20EGYPT


00:45

PREPIRATION TIME

AHMED KHALIL

CONTRIBUTOR

Meat

In a large bowl, add the meat, garlic, arabic spices, salt and pepper, and mix thoroughly. In a large pot, put butter or margarine till it melts, then add the chopped onions and stir till it has a reddish color. Add the minced meat mixture and cook over medium heat (until meat is brown) stirring occasionally.

Vegetables

Fry the eggplant rings till they have a golden brown color. Fry the bell pepper rings. Strain the vegetables very well by a strainer or by putting them on kitchen absorbent paper.

Sauce

In a medium pot, heat oil over medium heat, then add 1 chopped onion and 1 chopped garlic clove.Once garlic starts turning slightly golden, add the tomato paste, coriander, and brown sugar. Let it cook until the paste changes color to a dark red color (around 5 min). Slowly add water, while stirring. Reduce heat and let it simmer for about 20 minutes. Once it’s done, check and adjust the seasoning if needed.

Assembly

In a rectangular tin or pyrex pan (I recommend tins), arrange the eggplant at the bottom to form 1 layer. Arrange the bell peppers and some of the minced meat to form a 2nd layer and add some of the tomato sauce. Repeat the process; arrange another layer of eggplant, then bell peppers, minced meat, and sauce. I like to top the moussaka with eggplant, so you can place four or five aubergine rings on top. Add mozzarella cheese on top to melt (optional). Place in the oven and cook it in medium heat for around 20 minutes until the flavours fuse together. Egyptian moussaka is to be enjoyed with white rice or with Egyptian baladi/pita bread.

Aslo known as: “Eggplant Casserole”

Main course

DIRECTIONS:

52

Chicken Curry Potjie

BACKGROUND: South Africa is commonly known for its unparalleled wildlife. However, the ‘Rainbow Nation’, a term coined by the locals, encapsulates a nation of diversity through its representation of numerous cultures, languages and religions.

O2:00SOUTH AFRICA


00:40

PREPIRATION TIME

VIREN LALA

CONTRIBUTOR

DIRECTIONS: Make a spice mixture: grind garlic, ginger, chilli, cardamom, cinnamon, bay leaf, curry powder, turmeric, coriander, salt and cloves into a paste and set aside.

Heat oil and butter in potjie pot and brown the chicken a few pieces at a time. Remove the chicken and set aside. Add onion to left over oil in potjie and fry until transparent. Add the spice mixture to the onion and fry gently for 2 minutes.

Place chicken on top of onions and then top with tomatoes. Arrange potatoes on top of tomatoes. Arrange mixed vegetables on top of potatoes. Throw in second tin of tomatoes.

Pour in the chicken stock. Cover with lid and simmer gently for 1.5 hours or until chicken and potatoes are tender (do not stir as vegetables will break up).

Serve with rice.

Tip: A rapidly boiling “potjie” is a recipe for disaster. What you should hear is a slight bubble as if the food is simmering. You should never hear something boiling or rapidly bubbling as “potjiekos” is prepared slowly over moderate heat.

INGREDIENTS12 chicken thighs (on the bone)15 ml cooking oil15 ml butter3 cloves garlic (crushed)30 ml root ginger (chopped)1 small piece chilli (chopped)2 onions (cut into rings)5 cardamom pods1 stick cinnamon1 bay leaf1/2 tsp turmeric1 tsp ground coriander1 tsp salt3 tsp mild curry powder3 whole cloves820g chopped tomatoes (or 6 large tomatoes skinned & chopped)500g mixed vegetables6 medium potatoes (peeled)1 cup chicken stock

Marak SamakTo be cooked in a small pot

Main course

53

Chicken Curry Potjie Marak Samak

BACKGROUND: A fish curry from the UAE, accompanied with Basmati rice and fresh greens!

OO:45UAE


00:25

PREPIRATION TIME

KHALIFA AL HAJERI

CONTRIBUTOR

DIRECTIONS: Mix all marinade ingredients together. Thoroughly rub the fish with marinade and set aside for 20 minutes.

Heat 1/4 cup of corn oil in a wok or deep frying pan. Add the marinated fish pieces. Lightly fry until just golden brown. You do not want to thoroughly cook the fish because you will be letting it simmer and finish cooking in the stew in just a little bit. Drain on a plate lined with paper towels.

Mix the soaking tamarind seeds with your hands to separate the seeds. Drain into another bowl and save the water. Discard the seeds.

In a medium sized pot, heat the 2 tbsp of corn oil. Add the chopped onion and saute until the onion is soft and translucent.

Add the garlic, ginger, tomatoes, and green chili. Stir until the tomato becomes soft. Add the Arabian Spice Mix, Maggi stock cubes, turmeric, cumin, cinnamon, and dried lemons. Add the tomato paste, tamarind juice and water, and stir. Bring to a boil and then let simmer for 20 minutes.

Add the cilantro and then gently add the fried fish chunks. Cover and simmer for another 10 minutes.

Aslo known as: “Fish Stew”

INGREDIENTS1 kg fish cut into3-inch slices - pref-erably use a chunky fish such as hammour (grouper) or halwayoh

Marinade3 cloves of garlic, minced1 tbsp Arabian Spice mix1 inch cube of fresh ginger, grated1 tsp saltJuice of 1 lemon

Stew2 tbsp corn oil1 cup of onion, finely chopped2 cloves of garlic, minced

1 tsp fresh ginger, grated1 large tomato, skinned, de-seeded, and chopped1-2 green chilies1 tsp Arabian Spice Mix2 Maggi stock cubes1 tsp tumeric powder1 tsp cumin powder1 tsp cinnamon powder2 inch cube of dried tamarind, soaked in hot water2 tbsp tomato paste6 cups of water2 dried black lemons (loomi aswad)1/2 cup cilentro, finely chopped1/4 cup of corn oil for frying

Main course

54

Luwombo

BACKGROUND: Ugandans steam a lot of their food, and the Luwombo dishes are the highlight of the steamed cuisine. Traditionally, before a girl got married, she would have to prepare Luwombo, in front of her mother in law, to prove that she will be able to cook for her husband. Today, it is still the main meal at most traditional wedding ceremonies, usually eaten with steamed green plantain.On a more intimate level, Luwombo is prepared in homes, for very important guests. There are many variations of the dish i.e. chicken, meat etc.

O1:30UGANDA


02:00

PREPIRATION TIME

HILDA KABUSHENGA

CONTRIBUTOR

DIRECTIONS: Roast the ground nuts in a pan on medium heat until half cooked. (You can test this by tasting them.) Grind the nuts using a grinder until you get a uniform powder. Using half of the water, make a paste from the ground nut powder making sure the paste has no hard particles and is consistent. Add the rest of the water and stir to mix uniformly.

Finely chop the onion and tomato and add them to the paste. Then chop your well smoked fish into small pieces and add it and stir, adding salt to taste. You can regulate the water according to the thickness of your paste.

Pour the whole mix into the luwombo leaf positioned in a round bow or traditional basket. (It is important that the leaf is whole, otherwise the contents will leak out.) Wrap up the banana leaf and tie it up with kitchen thread or the banana fibre, securing the sauce within it.

To cook you can further wrap your luwombo with more banana leaves in a saucepan cushioned with a banana stem at the bottom and cover to prevent loss of steam as much as possible. Alternatively, you can steam your luwombo using a steamer all at medium heat for up to one and a half hours.

INGREDIENTS500g ground nuts1 smoked fish1 medium sized tomato1 large onionSalt to taste1 1/2 cups of waterLuwombo leaves (young, whole banana leaves with no splits or tears in them)Kitchen thread or a ba-nana fibre

DoviAslo known as: “Smoked fish and Groundnut”

Main course

55

Luwombo Dovi

BACKGROUND: Dovi is probably the most typical Zimbabwean recipe. Don’t know what else to write about this really delicious dish…

OO:30ZIMBABWE


00:10

PREPIRATION TIME

JOHN ARGYROS

CONTRIBUTOR

DIRECTIONS: Cook onions with butter on medium-high heat in a big stew pot until browned. Add garlic, salt and seasonings. Add the green peppers and chicken. Brown the chicken.

Add the tomatoes and mash with a fork as they soften. Add about one and a half cups water (or use broth if you like) and simmer for about 10 minutes. Add half the peanut butter to the pot, reduce heat, and continue to simmer for about 5-10 minutes.

In a separate pot, cook the spinach. If using fresh spinach, wash the leaves, add about 2 tbsp of water to a saucepan with the spinach and heat over medium-low heat until the spinach is limp and tender. If using frozen spinach, cook according to package directions.

Add the rest of the peanut butter to the spinach and then dump into the chicken. Stir all together and simmer 5-10 minutes more.

Serve over rice or sadza (porridge made of ground maize or millet).

Aslo known as: “Chicken and Peanut Butter Stew”

INGREDIENTS2 medium onions, finely chopped2 tablespoons butter2 garlic cloves, crushed1 teaspoon salt1⁄2 teaspoon pepper1⁄2 teaspoon cayenne pepper2 green bell peppers, chopped1 1⁄2 lbs boneless chick-en breasts, cut in serving pieces3 tomatoes (more to taste)6 tablespoons creamy pea-nut butter10 oz frozen spinach (or 1/2 pound fresh)

Main course

56

Ifisashi

BACKGROUND: This dish is a staple in the Zambian diet. It is traditionally served as a side dish to nshima (corn meal) but can also be eaten with other starches like rice, polenta and potatoes. It is typically eaten for lunch with meat either added to it or served next to it.

OO:30ZAMBIA


00:20

PREPIRATION TIME

NACHULA NANYANGWE WILSON

CONTRIBUTOR

DIRECTIONS: Grind or pound peanuts into a fine powder - alternatively you can start with natural, sugar-free peanut butter.

Bring the water to a boil in a large pot and add the greens. Cook on high heat for 5 to 10 minutes until they soften and start to darken. Add tomatoes and onion and allow to boil for another 5 minutes.

Make a thick paste with the ground peanuts (by adding a little water and mixing) and stir that paste into the pot. Add salt and reduce heat to medium.

Cover and cook for 15 minutes to an hour, stirring occasionally. (Cooking time varies by type of greens used.) Add water if mixture becomes dry and starts to scorch.

Continue cooking until greens and peanuts are reduced to a thick sauce. Adjust seasoning and add optional ingredients if desired.

Serve hot.

Aslo known as: “spinach with pounded peanuts”

INGREDIENTS1-2 cup raw peanuts, shelled, with or without skins (or natural un-sweetened peanut butter)2 tomatoes, peeled and chopped1 onion, chopped2-3 lbs thinly chopped leafy greens such as spinach, pumpkin leaves or sweet potato leavesSalt (to taste)1 cup cooked cabbage (optional)Leftover cooked beef, chicken (optional) or fish (optional)3 cups of water

Milk TartMain course

57

Ifisashi Milk Tart

BACKGROUND: This is my YiaYia’s (grandmoms) recipe. She traded a Greek recipe for this traditional Afrikaaner recipe. It has since become a firm family favorite and is a classic South African treat.

OO:15SOUTH AFRICA


00:20

PREPIRATION TIME

MICHAEL ZAFIROPOULOS

CONTRIBUTOR

DIRECTIONS:

Pastry

Cream butter and sugar. Add eggs 1 at a time and beat well. Add dry ingredients. Grease 4 pie plates. Place dough on these thinly.

Bake in 200 deg oven until light brown.

Filling

In a food mixer, beat butter and sugar. Add egg yolks. Mix flour and corn flour with a little milk and add to mixture.

Boil the remaining milk, but just before it is about to boil add the butter mixture while stirring.

Serving

Pour mixture into a pot and thicken over low heat while continuously stirring. When mixture has thickened, fold in stiffly beaten egg whites. Pour mixture into tart shells and cover with a thick layer of cinnamon.

Once cooled, place mixture in fridge to set.

INGREDIENTSPastry bases (makes 4):2,5 cups flour2,5 tsp baking powder2 eggs125g butter3/4 cup castor sugarPinch of salt

Filling:3 tbsp of butter 3/4 cup castor sugar3 eggs1 tbsp flour6 tbsp corn flour1,5l of milk

Cinnamon for dusting (optional)

Aslo known as: “Yiayia’s famous milk tart”

DEssert

58

AUSTRALASIA

59

AUSTRALASIAVegetarian Momo (Dumpling) 60

Gong Bao Ji Ding 62

Sweet Sour Pork Rib 63

Mantu (Beef Dumplings) 64

Bulgogi (Korean BBQ) 66

Prawn Noodle Soup 67

Braised Pork 68

Slow-roasted Lamb Shoulder 69

Beef Rendang 71

Chicken Adobo 72

Chana Masala 73

Beshbarmak 74

Ketoprak 76

Sushi 77

Hong Shao Niu Rou Mian 79

60

Vegetarian Momo

BACKGROUND: Momos are an integral part of Nepalese society. Similar to Dimsums, Nepalese momos are however, consumed with a very different chutney (sauce). This cheap and quick snack is a favourite of all Nepalese - both children and adults can be seen relishing this on the streets of Kathmandu.

OO:20NEPAL


00:30

PREPIRATION TIME

RAHUL AGRAWAL

CONTRIBUTOR

Momo:

1. Take wheat flour, salt and oil in a bowl, and make a smooth dough by adding water like chapati dough and keep aside for 20-25 minutes.

2. Heat a pan on medium flame, add oil, and when oil is heated add garlic, green chilly and onion, and saute it for 2 minutes.

3. Add ginger, cabbage, carrot, pepper powder and salt. Mix it and keep covered for a minute.

4. Turn off the flame and keep aside.

5. Knead the dough slightly to make it smooth. Take a small portion of dough and roll into a small poori size or you can roll the large sheet and cut it in a small circular shape. Do not roll too thin.

6. Take a rolled dough and keep stuffing in the middle. Now hold the edge between two fingers with left hand and gather all the edges by folding and pinching in small portions with right hand.

7. Steam in the steamer for about 10 minutes or until it looks glazed.

Chutney:

1. Grind red chillies, garlic cloves, tomato, sugar and salt to make paste.

2. Heat oil in a pan, add the tomato and chilly paste to the oil and cook it for about 4-5 minutes, till the rawness of garlic goes away.

3. Serve the momos with spicy tomato chutney.

Aslo known as: “Tofu Vermicelli Salad”

Appetizer

DIRECTIONS:

61

Vegetarian Momo

INGREDIENTSDough1 cup wheat flourSalt as per taste1 tsp oilWater as needed

Stuffing1 cup finely chopped or grated cabbage1/4 cup finely chopped or grated carrot1/4 cup onion1 tsp finely chopped garlic1 1/2 tsp grated ginger1/4 tsp black pepper powder1 tsp finely chopped green chilies (optional)2 tsp oilSalt as per taste

Chutney4-5 red chilies soaked in vinegar for about an hour2-3 garlic cloves1 large tomato1/2 teaspoon sugarSalt as per taste1 teaspoon oil

62

Gong Bao Ji Ding

BACKGROUND: One of the most classic and popular Sichuan dishes in China, it is also my second favourite among all (coming only after the legendary Peking duck which I have no clue how to make). The hot and numbing flavor make this one full of passion and energy. Use ‘facing heaven pepper’ instead if you want to spice up (watch out your safety stock of toilet paper inventory)!

OO:30CHINA


00:20

PREPIRATION TIME

WEI LOU

CONTRIBUTOR

DIRECTIONS: Combine chicken, salt, pepper, soy sauce, wine, sugar, sesame oil, and cornstarch in a medium bowl and toss to coat. Set aside for 20 minutes.

Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame oil, and cornstarch in a bowl and whisk together until homogenous. Set aside.

Heat 1 tbsp of oil in a wok over high heat until smoking. Add chicken, spread into a single layer, and cook without moving until lightly browned, for about 1 min. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, for about 2 minutes longer. Transfer to a clean bowl, set aside.

Wipe out wok and heat remaining 2 tablespoons of oil over high heat until smoking. Add bell peppers and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, for about 1 minute. Add peanuts and toss together.

Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chilies and cook, stirring, until fragrant, for about 30 seconds. Return chicken to wok and toss together. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, for about 1 minute longer. Serve immediately.

Aslo known as: “Kung Pao ChickeN”

INGREDIENTS1.5 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks1 tbsp dark soy sauce1 tbsp shaoxing wine1 tbsp distilled white vinegar1 tbsp sugar2 tsp cornstarch3 tbsp vegetable, peanut, or canola oil, divided1 large red bell pepper, cut into 3/4-inch dice1 large green bell pepper, cut into 3/4-inch dice1/2 cup roasted peanuts2 tsp minced fresh garlic2 tsp minced fresh ginger1 scallion, white and light green parts only, finely minced3-7 small dried red chinese chillies0.5 tsp black pepper

Main course

63

Gong Bao Ji Ding Sweet Sour Pork Rib

BACKGROUND: Sweet and Sour Pork Ribs is a signature southern Chinese dish. The delicate balance of the soy sauce, sugar, and vinegar makes the dish one of the most well-known Chinese dishes.

O1:30TAIWAN


00:20

PREPIRATION TIME

INA LIANG

CONTRIBUTOR

DIRECTIONS: Mix soy sauce, black vinegar, Shaoxing wine and water and set aside.

Heat oil in a wok or a flat pan over medium to high heat and brown the ribs on all sides. Set aside.

Leave a little oil in the wok and cook the scallions, gingers, and garlic until fragrant.

Add the ribs back into the wok. Add carrots. Add the sauce from step 1 and crystal sugar. Cook until boil, then turn down to low heat.

Cover the wok and cook for 1 hour. Remove the cover and cook until the sauce thickens.

INGREDIENTS500g pork rib (chopped)1 carrot (sliced)4 slices of ginger 2 stems scallion (cut into 2-inch pieces)2 cloves garlic2 tbsp soy sauce 2 tbsp chinese black vinegar 1 tbsp shaoxing wine 2 cups water1 tbsp crystal sugar 8 tbsp oil

the sauce is also great with chicken or shrimps

Main course

“In Malawi Mary’s Meals reaches

over 25 Percent of all primary schools”

64

MANTU

BACKGROUND: Afghan mantu is one of the most popular dishes from Afghanistan. It is a meat (usually beef or lamb) stuffed dumpling that is steamed in a multilayer steamer. Mantu is served on special occasions and often during large gatherings. In Afghanistan, cooked mantu is often sold at markets and busy streets, much like hotdog stands. Mantu can be served as both a main or side dish.Afghan mantu dates back to the time of the Turkic and Mongol horsemen of Central Asia. It is believed that the horsemen carried frozen mantu during the cold winters while traveling long distances and then boiled them over camp fires for supper.Afghan mantu is served with chaka (which consists of drained yogurt, minced garlic, lemon, salt) and a variety of sauces and toppings, including ground meat, mixed vegetable, chickpea, or even just cooked onions. The recipe will show you how to make Afghan mantu served with Chaka and a mixed vegetable sauce. Enjoy!

OO:40AFGHANISTAN


00:35

PREPIRATION TIME

THOMAS ALIF

CONTRIBUTOR

Aslo known as: “BEEF DUMPLINGS”

DIRECTIONS: Heat pan over a medium heat and add the garlic, ground beef, coriander, and some salt. Cook until the meat is half-way cooked (about 15 to 20 minutes). Add a few dashes of black pepper to taste and then remove from heat. Mix in the cup of raw chopped onions with the meat and let it cool down to room temperature.

Cut egg roll wraps into 4-inch diameter circles or squares. Place approximately one tablespoon of the cooled ground meat and onion mixture onto each wrap. To make the wraps stick together easily, wet the edges with water (you may use your fingers or a basting brush). Fold over first two opposite ends of the egg roll wrap, followed by other two ends to enclose dumplings. Press the edges tightly to seal together. Continue doing this with the remaining wraps.

Take the racks out of the steamer dish. Add water to the dish, cover, and bring to boil. Grease the bottom of the steamer racks with oil to prevent sticking and place the dumplings on top, leaving some room in between each dumpling so they don’t stick together. Once the water has come to a boil, place the racks filled with dumplings back on to the steamer dish. Cover lid and steam for approximately 40 minutes.

Main course

65

MANTU INGREDIENTS2 cups ground beef/lamb 2/3 cup onions, chopped3 cloves garlic, minced1/2 tsp ground black pepper1/2 tsp turmeric powder1 tsp ground corianderVegetable oilSalt to taste1 package of egg roll or wonton wraps

Mixed vegetable sauce:2 cups vegetable mix1 medium onion, chopped2 cloves of garlic, minced3 tbsp of tomato paste1 tsp of turmeric1/4 tsp of cuminVegetable or olive oilSalt and black pepper, to taste

Yogurt mixture:1 cup strained Greek yogurt1 clove garlic, minced2 tb of lime or lemon juiceSalt to taste

While the dumplings are steaming, prepare the vegetable sauce mixture.

Vegetable sauce:

Heat the oil over a medium-high heat. Add onions and sauté for about 5-6 minutes, or until soft and somewhat translucent. Add garlic, turmeric, and cumin to sauté for two additional minutes. Add tomato paste and salt, and heat for one minute. Add frozen vegetable mix and stir/cook for 8-10 minutes. Add a pinch of black pepper to taste. (optional)

Yogurt mixture:

Mix all ingredients in a bowl and set aside.

To serve:

Now that the dumplings have been cooked, add a thin layer of yogurt mixture to a large serving plate. Place the steamed dumplings on top. Pour some more of the yogurt mixture on top of the dumplings and coat everything with the the vegetable sauce. Garnish with dried mint and a little bit of cayenne pepper.

66

Bulgogi

BACKGROUND: Bulgogi is believed to have originated from Goguryeo(AD. 1200), when it was originally called maekjeok, with the beef being grilled on a skewer. It was called neobiani, meaning “thinly spread” meat, in the Joseon Dynasty(AD 1600) and was traditionally prepared especially for the wealthy and the nobility. Bulgogi is one of the favourite foods for Korean people, so they eat the food not only on a special day but on a normal day as lunch or dinner. The taste of the food is kind of sweet and is not spicy at all, and most tourists visiting Korea also enjoy having it without any hesitation.

OO:15KOREAN


00:30

PREPIRATION TIME

JOONKYUNG KWON

CONTRIBUTOR

DIRECTIONS:

For meat-lovers

Mix all the marinade ingredients in a bowl. Add the sliced beef and mix well.You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef. Serve with ssamjang.

For vegetarians

Use the same marinade above and replace beef with mushrooms. You’ll need 10-12 large dried shiitake mushrooms. Add a few white mushrooms if you like them.Soak the dried shiitake mushrooms in warm water for several hours until they’re soft. Squeeze out any excess water and slice each mushroom thinly. Slice some white mushrooms, carrot, and onion. Mix all of it together in the marinade. Grill, pan-fry or BBQ.

Aslo known as: “Korean BBQ”

INGREDIENTS1 pound of beef tenderloin, sliced thinly into pieces 1/2 x 2 inches and 1/8 inch thick

Marinade1/2 cup of crushed pear1/4 cup onion pure4 cloves of minced garlic1 tsp minced ginger1 chopped green onion2 tbsp soy sauce2 tbsp brown sugarA pinch of ground black pepper1 tbsp toasted sesame oilSeveral thin slices of carrot

Main course

67

Bulgogi Prawn Noodle Soup

BACKGROUND: One of my favourite local dishes... Often referred to as “hae mee” in hokkien, there are many variations within South East Asia. The noodles can be served dry or in soup but I love the rich, intense flavour of the prawn and pork rib broth. The level of spiciness can be adjusted depending on your taste, and the crispiness of the beansprouts and fried onions adds texture to the dish.

O0:45SINGAPORE


00:20

PREPIRATION TIME

CAMILLE CHOW

CONTRIBUTOR

DIRECTIONS: De-shell and clean prawns, keeping the shells and prawn heads.

Using 2 tablespoons of olive oil, fry prawn shells and heads in a soup pot. Add dried anchovies to the prawn shells/heads mixture and fry for about 2-3 minutes. Add water to cooled mixture and bring to the boil.

Add pork ribs and bring to the boil. Crush garlic (with skin intact) and add to broth. Lower the flame and let the broth simmer for 30 minutes.

Dish out and discard the prawn shells/heads and anchovies. Add dark soya sauce, salt and pepper to the broth.

After the broth is ready, cook yellow noodles, bean sprouts and spinach in a separate pot by blanching in boiling water.

Cook peeled prawns and sliced pork by boiling them in a separate pot.

Place cooked noodles, vegetables and prawns in a bowl. Pour the prawn broth over the noodles and other ingredients. Top with fried onions and sliced chilli peppers and serve.

INGREDIENTS20 large prawns400g pork ribs (soft bone pork is best)100g pork loin, sliced1 liter water250g egg noodles (may be substituted or mixed with vermicelli)2 garlic cloves50g dried anchovies50 g bean sprouts50 g chinese spinach2 tbsp olive oil1 tbsp dark soya sauce1 tsp salt1 tsp pepper4 chili peppersFried onions for garnish

Also known as: “Prawn mee”

Main course

68

Braised Pork

BACKGROUND: This is a dish of cultural fusion - mixing Chinese and Japanese style of cooking, done by my wife Bih-Chyi. Great success at home - including our son who is normally quite picky, gave it a very high grade! My wife’s personal comment: “It tastes much better than it looks in the photo!” Why not giving it a try. Enjoy!

OO:10ASIA FUSION


00:10

PREPIRATION TIME

YIH-TEEN LEE

CONTRIBUTOR

DIRECTIONS:

Boil the soy sauce and set aside.

Slice the onion into fine strips. Heat the oil in the pan with medium-high heat. Fry the meat first, then add the onion, and stir and fry them together. Cover top of the pan and reduce heat to low for 3 minutes.

Add the boiled sauce into the pan and cover the top for another 3 minutes. Stir all ingredients and transfer them onto a serving platter. Sprinkle the sesame seeds on the top.

INGREDIENTS600g sliced streaky pork, or beef (as thin as possible)1 onion1 tsp dry-toasted sesames1 tsp oil75cc Soy sauce75g Sugar50cc White wine or rice wine50cc Water

An example of modern ASIAN Fusion kitchen

Main course

“Mary’s Meals is named after Mary, the mother of Jesus,

who brought up her own child in poverty”

69

Braised Pork

BACKGROUND: Consistent with the out-dated notion of European superiority, my housemates taunt me with assertions that Australia is an insular culinary wasteland. The only possibility of shaking the immoveable mindset that the culinary world consists of paella, patatas bravas and Currywurst is to head to the kitchen! Nevertheless, the question what is Australian food, is a fair one. Australia was founded with a tradition of meat eating. Cattle and sheep farming cut deep into the Australian psyche and consequently, both beef and lamb are felt to be quintessentially Australian. This recipe seeks to illustrate that Australian food culture is constantly seeking to improve on its own high standards. Our chefs are not bound by cultural boundaries. Though the origins of a lamb roast may go beyond Australia’s borders, I think this recipe adds a slight twist to an old gem.

O4:30AUSTRALIA


00:45

PREPIRATION TIME

ADRIAN MCCOURT

CONTRIBUTOR

DIRECTIONS: Preheat oven to 160C fan-forced (180C conventional).

Trim and lightly score top of lamb. Crush cumin and peppercorns with a mortar and pestle, then add garlic and salt. Crush to a paste and add oil. Smother paste over lamb, rubbing between bones as well.

Place onion on base of a heavy ovenproof dish. Place lamb on top of onions, scatter with thyme and add pear halves. Spinkle with sugar and vinegar and pour in 80ml of water.

Cover dish in double layer of foil and roast for 4 hours, then remove foil and skim some of the fat (pour juice into a small container and place in freezer 15 minutes is the easiest way). Baste lamb a little (add white wine if desired). Return lamb to oven and raise temperature to 180C fan-forced for 35 minutes (without foil to golden).

Serve with almond and apricot couscous.

INGREDIENTS2 brown onions3 lamb shoulders (bone in), semi cut into portions 2 tbsp cumin seed2 tbsp black peppercorns5 cloves of garlic2 tbsp flaked salt1 tbsp olive oil7 sprigs thyme, leaves only4 pears, skin on, halfed3 tbsp raw sugar2 tbsp red wine vinegar100ml white wine 2.5 cups couscous50g shaved almonds50g diced apricots

Slow-roasted Lamb Shoulder

Main course

70

INGREDIENTS1 tsp salt1 tsp coriander seeds - ground1/4 tsp turmeric - ground2.5 cm ginger - fresh roughly chopped4 large cloves garlic roughly chopped200 g shallots (4 large shallots) rough-ly choppedChili pepper flakes to taste (about 3 tbsp)2 tbsp vegetable oil900 g beef shanks or shortribs cut into large cubes2 stalks lemongrass white part only, smashed4 kaffir lime leaves2.5 cm galangal sliced into coins2 packs freeze dried coconut cream rehy-drated in 2 cups of warm water, or 1 can coconut milk1 tbsp palm sugar brown sugar can be substituted

71

Beef Rendang

BACKGROUND: This dish is one of the most popular and the most delicious dishes in Indonesia. It originated from West Sumatera. It’s ranked as #1 most delicious food by CNN

O4:30INDONESIA


00:10

PREPIRATION TIME

DEWA PRAMAYOGA

CONTRIBUTOR

DIRECTIONS: Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You’ll need to scrape the bowl down a few times.

Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.

Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.

Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot. Stir together and turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.

Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You’ll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you’re essentially frying the sauce and concentrating the flavours.

The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you’ll let this sit overnight for the flavours to evenly permeate into the meat. During this time, the meat will turn chocolate coloured and the flavours will deepen. Serve the beef rendang with steamed rice.

also known as: “West Sumatran caramelised beef curry”

Main course

72

Chicken Adobo

BACKGROUND: Adobo is a traditional Filipino dish stewed in soy sauce, vinegar, and garlic. It is one of the first Filipino dishes I learned to make. This recipe is one of the many versions that can be found around the country.

O0:40PHILIPPINES


00:10

PREPIRATION TIME

AIMEE CO

CONTRIBUTOR

DIRECTIONS: Place all the ingredients in a pot. Bring to a boil. Reduce the heat and simmer with the lid slightly ajar for 30-40 minutes or until the meat is tender and brown.

Stir once in a while to ensure the sauce penetrates the meat evenly.

This dish is best served with white rice. The chicken may be substituted with pork.

INGREDIENTS1/2 kg chicken wings1/4 cup soy sauce 1/4 cup white vinegar 2 pieces dried bay leaf2 cloves garlic, crushed whole black peppercorns 1 cup water

the Adobo (sauce) is also great with pork

Main course

“Magnus MacFarlane-Barrow,

Founder and CEO of Mary’s Meals,

was named ‘Top 10 Heroes’ by CNN in 2010”

73

Chicken Adobo Chana Masala

BACKGROUND: I am Canadian born and raised. My parents are Indian. We eat all types of food at home, but Indian food is our comfort food. I am a partner of an IESE student, and am currently enrolled in a cooking school. I love cooking and hope you enjoy my family’s curry recipe!

O0:30INDIA


00:10

PREPIRATION TIME

FARHEEN JINNAH

CONTRIBUTOR

DIRECTIONS: Heat a deep saucepan or a medium sized pot and add the oil followed by the onions, garlic and ginger.

Fry the mixture till the onions are caramelized. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and then add the tomato. Cook the sauce until it begins to thicken.

Add ¼ cup of water and stir. Then add the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the ginger, garam masala, and lemon. Mix well and cook for another minute. Garnish with cilantro and serve with pitta breads or plain basmati rice.

INGREDIENTS1 tbsp oil1 onion, chopped1 garlic clove, crushed5cm root ginger, grated1/4 tsp salt1/4 tsp cumin powder1/4 tsp coriander powder1/4 tsp turmeric powder1/4 tsp red chilli powder1/4 fresh tomato, crushed1 x 400g/14oz can chick-peas, drained and rinsedPinch of garam masalaSqueeze of lemonGarnish with Cilantro, choppedPitta breads or plain basmati rice, to serve

Aslo known as: “Chickpea Curry”

Main course

74

Beshbarmak

BACKGROUND: Traditional food of the nomadic tribes who lived on the territory of Central Asia, mainly kazakhs and kyrgyzs. The translation of the word Besbarmak is “five fingers”. In the original version of Beshbarmak you should ideally use a piece of hind quarters (rump) of a horse, kazy, sujuk (horse meat products), and rack of lamb. As you can’t always find these types of meat, there is a simple version of a beshbarmak recipe with easily available ingredients.

O3:00KAZAKHSTAN


00:10

PREPIRATION TIME

ELENA BAKHOLDINA

CONTRIBUTOR

DIRECTIONS: Put the meat in a deep enough dish to cover it with cold water, leaving enough space on the top so that it doesn’t boil over. Bring to boil constantly removing the foam (otherwise your stock will not be clear). Reduce heat when it starts to boil. Leave it covered to simmer. Skim the fat from the top and keep it in a cup as you’ll be using it later to make the sauce (that’s if you don’t mind the fat in food). The meat should take about 2-2.5 hours to be ready.

Preparing the pastry:

Meanwhile, prepare your pastry. Don’t forget to keep an eye on your meat, as it is still simmering. Check readiness of the meat from time to time, as cooking time for the meat may differ depending on the age of the animal, when and how it was butchered and kept etc.

Tip: you may want to take a shortcut by using ready lasagna sheets. If that’s the case then ignore jump to putting the dish together, otherwise continue below.

In a bowl mix the sifted flour (300-400 g), the eggs (you can lightly whip the eggs before you add into the flour), add salt and pour water (or cold stock). Knead pastry, adding flour as needed. Knead the dough well, wrap in cling film and leave for 20-30 minutes.

Sprinkle the work top with sifted flour and divide your pastry on it into manageable-sized (size of a medium apple) balls. Keep the rest wrapped so that they are not exposed to drafts. Then keeping the work top lightly covered with flour roll each piece of pastry into a fairly thin layer about 2mm. Keep sprinkling with flour so that it

also known as: “five fingers”

Main course

75

Beshbarmakdoesn’t stick to your hands or work surface. A good pastry should require a little bit of effort to roll out.

Cut into squares (10x10cm). Leave them on a worktop lightly covered with flour. Each square has to sit away from the other. By the time you are ready to cook the pastry it should be a little dry.

Putting it together:

30 minutes before your meat is ready, add 1/2 an onion (cut in a ring shape), pepper and salt into your stock. When the meat is ready get it out of the stock and set it aside to dry a bit.

To make the sauce pour the fatty stock you gathered in the cup over the rest of the onions, pepper and salt in a separate dish. And boil it on a low heat for about 7-8 minutes.

Now cook the pastry in batches in the same stock for about 7-8 minutes. Sieve them out on to the big plate leaving the space in the center for meat. Then add your meat chopped in sizes that you prefer and put it in the center of the dish. Pour the sauce over the meat. Sprinkle some greens if you wish. And voila, beshbarmak is done!

INGREDIENTS1,5 kg lamb (and/or beef) with bone2 medium sized onions peeled and sliced in a ring shapeSalt (not too much, as you⁄ll have salt from the pastry when you boil it in the stock)Ground pepper

Pastry (you can use lasagna sheets instead)200 ml of water2 eggs1/2 teaspoon saltAbout 600 g plain flour

76

Ketoprak

BACKGROUND: I have known this food since I was very little. This is one of Indonesia’s traditional street food. Ketoprak is actually vermicelli noodle mixed with fried tofu, bean sprouts covered in peanut sauce and sweet soy sauce, then garnish with fried shallots, and prawns crackers as the condiment.

OO:15INDONESIA


00:05

PREPIRATION TIME

IHSAN RAHMAN

CONTRIBUTOR

DIRECTIONS: Marinate tofu in salt water, and garlic (optional). Fry up then cut prepared pieces.

For the peanut sauce:

Mix and grind red chili, garlic, salt and brown sugar. Add peanuts and pestle (grind) until smooth. Include water and acidic water and pestle till it is flat and entirely smooth.

Serve in a dish with rice cake, portions of tofu, bean sprouts, rice noodles and peanut sauce. Add soy sauce to taste.

Sprinkle with fried crackers and onions to garnish.

Aslo known as: “Tofu Vermicelli Salad”

INGREDIENTS2 pieces of tofu100 ml of water4 tsp soy sauce to serve4 pieces of rice cake cut into pieces100g bean sprouts makersCloves of garlic carefully1 tsp salt8 tsp onion fritters100g vermicelli makers1 cucumber cut into little pieces100g fried starch crackersOil for frying

Peanut sauce150 g fried peanuts puree1 tsp salt5 g of polished sugar6 pieces of red chili stew1 clove of garlic5 ml of acid water150 ml of water

Main course

77

Ketoprak Sushi

BACKGROUND: Usually it is very difficult to make Japanese food in foreign countries, especially fresh Sushi - but fortunately Barcelona can offer us fresh Tuna and Salmon of Sashimi quality! Also, it is unbelievable for us, Toro (Creamy, fatty part of Tuna, VERY EXPENSIVE in Japan) is available for the same price as normal Tuna!

O1:00JAPAN


00:30

PREPIRATION TIME

YUKO KANAZAWA

CONTRIBUTOR

DIRECTIONS: Wash the rice with water. Remove as much water as possible. Soak the rice with measured water. Put the soaked rice and water in a pot. Quickly level the rice so that the surface is flat. Bring the rice to boil over high heat. Keep the high heat for 2 more minutes until the water bubbles and starts to overflow from the pot.Turn down the heat to medium low for 3 minutes and then turn down to low heat for 5 more minutes until almost all the liquid is absorbed. After a total time of 10 minutes, open the lid and check whether any water remains. If there is still some water, let the rice cook a while longer over low heat. Finally, cook over high heat for 10 to 20 seconds with the lid covered. Slip a kitchen cloth between the pot and the lid and wait for 10 minutes to steam.

During rice cooking process, mix vinegar, sugar and salt in a bowl.

After steaming, put the cooked rice into a big bowl or baking pan. Fold sushi vinegar into rice and let it cool.

Remove peel and bone from fish. Cut the fish at cross direction of fiber. 1 slice of sashimi should be 10-15g weight.

Wash hands carefully. Prepare a small bowl with water. Wet the hand with water (not too much). Take small amount of rice on your right hand and make a small rice ball (length is 3 fingers width). On your left hand, put a sashimi, and put a bit of wasabi on it.Put the rice ball on prepared sashimi. Press a little bit and put it on a plate. Slide down the side of sashimi to make the form better.

INGREDIENTSFor 50 Nigiri sushi:2.5 cup (200ml) Rice, sushi grade2.4 cup Water (a little less than rice)60ml White wine vinegar2 tbsp Sugar1 tsp Salt

Neta:300-400g Tuna 300-400g Salmon (both sashimi quality) WasabiSoy sauce

Nigiri with tuna and salmon

Main course

78

INGREDIENTS2 kg beef brisket/beef (shank are the traditional parts used)3 tbsp whole black peppercorns10 cloves garlic, whole2 chiles5cm piece of ginger, sliced 4 stalks green onion4 whole star anise pods3 tbsp Dou Ban Jiang i.e. fermented bean paste2 tbsp Sha Cha Jiang, i.e. spicy seafood sauce2 tomatoes, halved2 yellow onions, halved1 carrot, rough cut1 tbsp (rock) sugar50ml rice wine200ml soy sauce2L water, ie the water-to-beef ratio is 1L:1kg600g Chinese wheat noodles

79

Hong Shao Niu Rou Mian

BACKGROUND: Deeply savory, suggestively spicy, Taiwanese beef noodle soup is true winter comfort food. It’s often hailed the national dish of the island and is a quintessential hallmark of the island’s celebrated claim to culinary fame, an immense source of national pride and draw for tourists. Yet it’s easy enough to make in any kitchen, even with limited ingredients.

O3:00TAIWAN


00:30

PREPIRATION TIME

LAURA LIN

CONTRIBUTOR

DIRECTIONS: To remove impurities from the beef, put the beef in a pot and fill with enough cold water to just cover the meat. Bring it to a boil, and you will see some frothy scum float to the top of the water. Remove pot from heat and drain the water. Do a quick rinse of the beef to remove any residual scum that clings to the surface of the meat. Leave aside.

Find a pot that’s big enough to hold all the liquids you will be adding in the later steps. Heat oil on medium high heat. Add the garlic, ginger, dried chilies, green onion, peppercorns and star anise to release their aroma. This is also the step where you add the Dou Ban Jiang and Sha Cha Jiang, that is, if you can find it. Stir and heat for a few minutes, until the fragrance fills your kitchen.

Optionally, to keep the beef stock clear for aesthetic purposes, transfer the aromatsfrom the previous step into a pre-washed muslin cloth and tie securely with a string.

Add the yellow onions, tomatoes, and carrots; these are for flavor only and will not be served to guests (but I tend to eat them anyway when I cook this at home). Add the sugar, rice wine, and soy sauce. Also add back the aromats from the previous step. Do a quick stir and then add the water. High heat until boil, then reduce to low heat for a gentle simmer. Cook for 2.5 hours or until the beef is tender.

In a separate pot of boiling water, add noodles. Drain when cooked. Divide noodles, broth, and beef, in this order, among the individual bowls. Garnish as preferred. Serve piping hot.

Aslo known as: “Braised Beef Noodle Soup”

Main course

80

EUROPE

81

EUROPETortilla de patata 82

Sarmale 83

Rundsstoofvlees Met Frieten 85

Bacalhau Espiritual 86

Himmel un Äd 87

Lasagne alla bolognese 89

Tavë Kosi 90

Manti 91

Apfelstrudel 92

Kroštule 94

Risalamande 95

Mousaka 96

Crêpes 98

Korvapuusti 99

Medovik (Honey Cake) 101

Toad in the Hole 102

Wiener Schnitzel (Breaded Cutlet) 103

Zeama 104

Brood Met Vlokken 105

Plnena Paprika (Stuffed Peppers) 106

Simple Grilled Salmon 107

Armenian Eggplant 108

82

BACKGROUND: Potato omelette is probably the classic among the classics when it comes to Spanish home cooking. Everybody claims his/her mom cook the best potato omelette EVER. That said, this interpretation is obviously coming from my dear mom, and we can see a personal touch in the following three characteristics: the use of green pepper: that’s probably the most surprising thing. It’s not common and it’s a really great addition that blends naturally with the rest of the ingredients; the way of cutting potatoes: you won’t see this style in a restaurant, where they tend to make giant omelettes and cut the potatoes in cubes to save some time; the “burning touch”: we love to cover the frying pan in the 35 minute period to let the bottom of the mix stick to the pan and burn a little. It brings a great taste similar to BBQ pepper.

.

OO:45SPAIN


00:15

PREPIRATION TIME

TONO SAS

CONTRIBUTOR

Aslo known as: “potato omelette”

sarmaletortilla de patata

DIRECTIONS: Start chopping the onion and the green pepper into small pieces. Put some olive oil in a big frying pan and incorporate the onion and green pepper. Let it cook at medium temperature for about 10 to 15 minutes. Meanwhile, peel and cut the potatoes into small slices of approximately 1 cm. Once the green pepper is soft it’s time to add the potatoes, two tablespoons of salt and the rest of the olive oil.

Let the mix cook for 35 minutes at 7/9 temperature and make sure you keep moving it to prevent burning. After 30 minutes, the potatoes start to break down and mix with everything, feel free to taste it at that point and correct the level of salt and pepper. Let it cook for 35 minutes or until the mix is properly done (tip: if the potato presents different degrees of white towards its center it’s probably not cooked enough).

Beat the 2 eggs in a big bowl and we add all the mix from the frying pan. Put a small pan into the fire with a bit of olive oil and heat it for 1 minute at 9/9. Then incorporate all the mix from the bowl and let it cook for 3 minutes. With the help of a dish (slightly bigger than the frying pan to avoid accidents), turn over the omelette and put it back into the fire to finish the cooking over another 3 minutes.

INGREDIENTS1 big onion1 large green pepper2 medium potatoes2 XL eggs100 ml olive oil (extra virgin)Salt and black pepperUTENSILS:1 big frying pan1 small frying pan (ceramic cover)

Appetizer

83

sarmale

BACKGROUND: A tradițional Romanian dish, served for lunch or dinner.

O2:00ROMANIA


01:00

PREPIRATION TIME

ANDREEA PASLARU

CONTRIBUTOR

DIRECTIONS: Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage. Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling water. Cover and cook over medium-high heat for 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat like rest of cabbage leaf.

In a large frying pan over medium heat, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves and saute until light golden brown. Remove from heat and let cool for 1/2 hour.

Add ground pork, rice and sauteed onions together along with 1/2 cup water, and mix well. This is the meat filling.

Place 1 to 2 tablespoons of the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut.

Place pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat layers. Place them loosely touching each other and layer on top of one another. Sprinkle with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread tomato sauce and tomato juice over kraut and place 1 bay leaf (and optional dill sprig) on top. Cover rolls with water just enough to cover rolls. Place heavy dish on top making sure there is a couple inches between plate on top of pot. Cover pot and bring to boiling and reduce heat to simmer and cook for about 2 hours.

Serve with sour cream and mamaliga for a real romanian dish.

Aslo known as: “cabbage rolls”

INGREDIENTS3 lbs heads of cabbage1,5 lbs ground pork4 tbsps vegetable oil4 medium onions, finely chopped1,5 cups celery, finely chopped1/2 lb bacon, finely diced1 tbsp salt1/2 tbsp black pepper1/2 tbsp sweet paprika2 tbsps fresh parsley, finely chopped1 cup rice1 cup tomato sauce1 cup tomato juice1 quart sauerkraut 1 bay leaf1 sprig fresh dill (optional)1 smoked ham hock

tortilla de patataMain course

84

INGREDIENTSFor the beef casserole:1 kg of beef2 large onions1 bottle dark beer(1) 2 tbsps apple-pear syrup (“Luikse stroop")Fresh thyme1 clove (“kruidnagel")2 bay leaves1 slice of brown bread2 tbsps (sharp) mustard1 dash of vinegarButterPepperSalt

For the fries:1 kg floury potatoes

Salt

(1) (eg. St. Bernardus Abdijbier 12, Westmalle dubbel, Rodenbach, Leffe brown)

85

RundsstoofvleesMet Frieten

BACKGROUND: Also knwown as “Beef Casserole with Fries”. Belgium’s food culture is characterized by the amazing beers and some national dishes make use of traditional beers to add the Belgian touch (by adding it in the recipe or drinking it next to the dish). In 2015, the Flemish people voted ”Rundsstoofvlees met frieten” as their favorite dish. The 1st of March is even the national day of this dish and most people prepare it at home. The key ingredient is a great brown Belgian beer (preferably a Trappist). Of course we serve it with our famous fries and to make it complete, drink it with a beer!

O3:00BELGIUM


00:10

PREPIRATION TIME

SIEN SEYNHAEVE

CONTRIBUTOR

DIRECTIONS: For the beef casserole:

Peel the onions and chop them into chunky pieces. Heat a large casserole and melt a knob of butter in it. Fry the onions on a medium heat. The onions should not be overly brown.

Heat a frying pan on medium heat and melt a knob of butter in it. Sear the meat pieces in the pan until they are golden brown. Season the meat during cooking with some pepper and a pinch of salt. (Tip: A large amount of meat has to be baked in several turns. If your pan is too full, the meat is cooked instead of fried.) Put the pieces of meat in the casserole with onions. Pour the beer in the pan you used for searing the meat. The beer is brought to a boil (deglaze). Once the beer is boiling, pour it into the casserole. (Tip: Feel free to use a little more beer than indicated.)

Bind a few bay leaves and a few sprigs of fresh thyme with a little kitchen twine. Put the ‘bouquet garni’ in the casserole. Add the cloves and the apple-pear syrup to the casserole. Spread the brown bread generously with (sharp) mustard. Put the bread in the casserole, with the buttered side down. Let the meat simmer one and a half up to three hours (depending on the quality of the meet) on a low heat. Only when the sauce has the desired thickness, place the lid on the casserole. Add a dash of vinegar and season with pepper and salt.

For the fries:

Peel the potatoes and cut them in similar sizes. Do NOT wash the fries or you will loose the starch. Heat the fat (preferably ‘Ossewit’) at 140 degrees. Fry the fries for the first time but make sure they do not change colour - we just want to poach them. Let the fries cool a bit and use paper towels to absorb the fat. Now heat the fat to 180 degrees. Fry the fries until they are golden-brown and crispy.

Put the fries again in a bowl with paper towels and add some salt.”

Main course

86

Bacalhau espiritual

BACKGROUND: Portugal is known for it’s dozens of codfish dishes, and this is one of my personal favorites. Extremely easy to make and rather fast, this recipe has been following me around for years and, whenever I see some codfish, memories flood my thoughts faster than the Niagara Falls could ever do. It’s not only useful for a special occasion, but also when you actually want something different, something that will give you the pleasure of tasting such simple ingredients that make up this amazing dish. I can honestly say that everyone in Portugal loves it. It’s not the only cod dish on our menu (there are many others), but it’s by far the easiest and a sure win in every chapter.

OO:45PORTUGAL


00:30

PREPIRATION TIME

JOEL ESTEVES

CONTRIBUTOR

DIRECTIONS: The desalting of the codfish is essential. Prepare it a few days in advance (put it in water), keep changing the water until it has a lower concentration of salt, otherwise it will be inedible.

Place water into a pan, along with bay leaves and 1 crushed clove. When the water starts boiling, put in the cod slices and let them cook for 5 minutes.

After these 5 minutes, withdraw the cod slices, peel them and take the fish bones out. At the same time, break the slices apart to make as many small pieces as you can and save 25 cl of the broth on the side.

Meanwhile, in another pot, braise in olive oil the onion and the rest of the chopped garlic and add grated carrots. When the carrots are soft, add 3/4 of the bread crumbs and the small pieces of cod, as well as the 25 cl of broth and let it stew until the bread gets soaked. Add the cream and chopped parsley, season with salt, pepper and nutmeg and let it stew for another 2 minutes.

Put it all in a container and sprinkle the rest of the bread crumbs and cheese. Put it in the oven at 200º for 20 minutes and it’s ready. Usually, it is served with a side dish of salad - either tomato, cucumber or lettuce.

INGREDIENTSFor 4 people:3 thick slices of cod1 onion and 2 carrots5 cloves2 bay leaves400 g of bread crumbs20 cl of cream 10 cl of olive oilParsleyGrated parmesan cheeseSalt, pepper and nutmeg

Himmel un AdAlso know as: “SPIRITUAL CODFISH”

Main course

87

Bacalhau espiritual Himmel un Ad

BACKGROUND: This typical Cologne dish can be found in almost every traditional Cologne pub or brewery. It is called ‘Sky and Soil’ where the Sky symbolizes the apples and the soil the potatoes. Blood sausage is very popular in Cologne and is served either roasted like in this dish or cold and sliced on bread.

OO:35GERMANY


00:35

PREPIRATION TIME

THOMAS GEUENICH

CONTRIBUTOR

DIRECTIONS: Press potatoes through potato ricer. Mix milk and cream and boil up. Then add potato mash, stir, and add some seasoning.

Roast the slices of blood sausage and onions. To make sure that blood sausage slices stay in shape, one can put some flour on top. Sweat the apples in a separate pan.

Arrange nicely the potato mash, sweated apples, and the blood sausage slices with roasted onions and serve with an ice-cold Koelsch beer.

Enjoy!

Aslo known as: “sky and soil”

INGREDIENTS3 slices of blood sausage, (ca. 150g) roasted (crispy) 30 g fried onions 3 apples sweated 2 tablespoons brown stock 100 g potatoes, cooked 30 ml milk 30 ml cream Salt, pepper, nutmeg 2 bottles of ice-cold Koelsch beer

“Main course

“Mary’s Meals began by feeding just 200 children

in famine-struck Malawi in 2002”

88

Lasagna alla bolognese

INGREDIENTSBolognese sauce:1 lb ground beef 1 lb ground pork1 lb ground veal (or turkey) 3 16 oz cans of pelati tomatoes5 oz pancetta (or bacon) (optional) 1 red onion3 carrots 3 celery stocks2 handfuls parsley 3 hot red peppers5 tablespoons olive oil Salt and pepper1 cup whole milk1 cup red wine

Besciamella:1/2 cup of butter 1/2 cup of all-purpose Flour4,5 cups of whole milk Pinch of freshly grated nutmeg (optional)Salt and pepper

Lasagne:Bolognese sauce Besciamella6 tsps butter 1,5 cup of grated parmesan

89

BACKGROUND: Lasagne alla Bolognese (with meat sauce) is one of the most popular dishes of Emila-Romagna, in Italy. This dish reminds me of my origins and grandma who used to cook it in the most important feast days at large family meals.

O2:30ITALY


01:00

PREPIRATION TIME

ROBERTO ROSSI

CONTRIBUTOR

DIRECTIONS: Bolognese meat sauce:

Chop onion, carrot and celery medium-thin and saute them in about 5 tablespoons of olive oil. Cut the pancetta into small cubes and add it to the soffritto, along with the hot pepper. Cook on a medium-high flame for about 7-10 minutes, then add the meat. Break it well with a wooden spoon. You can jack up the flame a bit, keep stirring until all the ground meat is browned. Now add the wine and cook until the alcohol is completely evaporated. Process the pelati in a mixer and add them to the meat. Season generously with salt and pepper. Lower the flame to medium and cook for about two and a half hours. Finish the sauce by adding whole milk, stir well and set aside to cool off.

Lasagne:

Preheat the oven to 375º. Butter the aluminum trays well and pour a first thin layer of meat sauce. Add the first layer of lasagne and cover with meat sauce, about 3 ladles of besciamella, and a generous sprinkle of parmesan cheese. Repeat the same operation until you almost reach the top of the tray. Make sure the lasagne is soaking up the sauce. As you are working with pasta that does not require boiling you have to make sure that there are no wedges of lasagne sticking out of the sauce... they will not cook properly!

When done layering the ingredients, top the lasagne with some meat sauce and some besciamella, add a few thin slices of butter and finish it with some grated parmesan. Cook in the oven for about 30 minutes. Serve with extra virgin olive oil and some grated parmesan to taste.

Besciamella (Béchamel Sauce):

Melt the butter in a pan over medium heat. Sift in the flour. Be very careful as you have to slowly toast the flour without burning it. Warm up the milk and pour it in progressively in the pot, whisking constantly while bringing the mixture to a boil, simmer for about 15 minutes and season with salt and pepper (optional - add grated nutmeg). If the sauce is too thick, add a little more milk; if too runny, return to the heat and add a pat of butter mixed with an equal quantity of all-purpose flour. The most important thing is that Besciamella should not taste floury: if you think your sauce is ready, but you can spot a hint of ”flouriness” when you taste it, keep on cooking it for a few minutes more.

Lasagna alla bologneseOne of ItALY’s staple dishes

Main course

90

TavE Kosi

BACKGROUND: Based on ingredients that are widely available accross the Balkans and influenced by east-mediterranian cousines, this is a local Albanian mixture of lamb, rise, yogurt. Enjoy.

OO:50ALBANIA


00:20

PREPIRATION TIME

ARBEN NASI

CONTRIBUTOR

DIRECTIONS: Season lamb with salt and pepper and toss with ¼ cup flour. Heat 3 tbsp butter and the oil in a large saucepan over medium-high heat and working in batches, cook the lamb until browned, turning as needed (this should take 10–12 minutes).

Add rice, garlic, ½ cup water and bring to a boil. Reduce heat to medium-low; cover the saucepan and cook until rice is just tender (about 18 minutes). Stir in oregano, salt, and pepper and transfer to a 9” x 13” baking dish.

Heat the oven to 190 °C. Melt remaining butter in a small saucepan over medium-high heat. Whisk in remaining flour and cook for about 2 minutes until smooth. Remove from heat and whisk in yogurt, nutmeg, eggs, salt, and pepper. Pour yogurt sauce evenly over lamb mixture. Bake until golden and the lamb is tender (about 45–60 minutes).

INGREDIENTS6 tbsp unsalted butter1 tbsp olive oil1kg lamb shoulder, trimmed and cut into 1⁄ inch piecesKosher salt and freshly ground black pepper, to taste1/3 cup flour3 tbsp long grain white rice4 cloves garlic, finely chopped3 tbsp finely chopped oregano4 cups plain yogurt1/8 tsp freshly grated nutmeg5 eggs

MantiAlbanian Baked Lamb and Rice with Yogurt

Main course

91

TavE Kosi Manti

BACKGROUND: This is a meal that I used to make with my grandmother. It is delicious and the best comfort food!

OO:50ARMENIA


00:30

PREPIRATION TIME

TALAR SARKISSIAN

CONTRIBUTOR

DIRECTIONS: Mix lamb, onion, parsley, and spices together. If you are unsure if it is spiced enough, you can fry up a little bit in a pan to get a taste.

Cut each egg roll wrapper into 9 equal square pieces. Roll a pinch of the meat mixture into a ball and place in the center of a piece of dough. With your finger, wet along two opposite sides of the dough and pinch together, forming a canoe shape with an open top.

Place manti tightly together in a greased glass baking dish, open side up. When you have filled the dish, bake at 190°C for 20-30 minutes or until lightly browned (timers not required - just cook “until it’s done”).

Pour chicken broth over manti, cover with tin foil, and bake for another 15-20 minutes.

Aslo known as: “Dumplings”

INGREDIENTS1/2 package egg roll wrappers1 pound ground lamb1 medium onion, finely chopped1/4 cup finely chopped parsley1 teaspoon allspice1/2 - 1 teaspoon cayenne pepper (optional)Salt and pepperSmall bowl of water1 can (400ml) chicken broth

Main course

“Celine Dion praised the documentary

featuring Mary’s Meals work as ‘life-changing’.

Watch it now at child31film.com”

92

Apfelstrudel

BACKGROUND: Apple strudel is one of the most common desserts in the Austrian Cuisine. It became popular in the 18th/19th century in the Austro-Hungarian Empire. Austria has a very strong coffee house tradition where people meet especially in the late morning or in the afternoon to have conversations, enjoy a cup of coffee (in one of roughly 30 different ways that you can order coffee in a Viennese coffee house) and eat a small sweet dish with their coffee.

OO:20AUSTRIA


00:30

PREPIRATION TIME

NATALIE BONELLI

CONTRIBUTOR

DIRECTIONS: Boil the apples and cut them into little cubes (you can peel the apples in advance but it is not necessary). Mix them with sugar and cinnamon, add some water and let it simmer for about 10 minutes. Strain the apples through a big sieve, to remove the water and let the apple filling cool down. (You might want to try a little bit to check if you have really used apples and not oranges instead...)

Preheat the oven on 180 °C.

Put a little bit of butter in a pan and let it melt. Then add the breadcrumbs and brown them. (Caution! The breadcrumbs easily get burnt, so don’t underestimate the browning process but keep an eye on your breadcrumbs and stir them from time to time!)

Roll the strudel dough on the baking sheet and place the breadcrumbs on the middle part along the strudel dough. (NOT along the edges otherwise the filling will have to be eaten separately as it will escape from the dough throughout the baking process in the oven.) Afterwards spread the steamed apples (and the raisins, if you like them) on the breadcrumbs.

Put the lower ends upon the filling, followed by both long sides. Whisk the egg, add some milk to it, and spread the strudel with it. Put it into the oven and since your job is done for now, you can take a 15-20 minutes break reading a magazine until the strudel has nicely turned from a white into a light chocolate brown colour.

Finally let the strudel cool down a little bit and add some rich and yummy vanilla ice-cream. Call all your friends and enjoy your homemade Apfelstrudel.

Aslo known as: “Apple Strudel”

DEssert

93

ApfelstrudelINGREDIENTS3 medium-size apples 2-3 tsp cinnamon2-3 tbsp sugar crystals250 ml water (for the apples)1 oven-ready strudel dough (Empanadateig)1 egg 100 ml milk2 scoops vanilla ice-cream2 tbsp breadcrumbs50 g butter

94

KroStule

BACKGROUND: Croatia’s coast is known for many things. Historic towns and villages, impeccable scenery, grilled seafood, great wine and irresistible desserts. Sounds like heaven, really. One thing that can be found there is kroštule, thin ribbons of fried pastry that are puffed, incredibly light and crumble into sugary goodness once inside the mouth. They have a special place in my heart due to the hazy memories they invoke, as they are typically prepared for holidays and special occasions.

OO:05CROATIA


00:30

PREPIRATION TIME

KLAUDIA VOZILA

CONTRIBUTOR

DIRECTIONS: Whisk the eggs, wine, rum, butter, sugar, vanilla sugar, lemon zest and salt together in a large bowl. Start adding flour gradually while mixing with a wooden spoon. Continue adding flour until you get a firm dough that does not stick to your fingers. It should be the consistency of pasta dough. You may not need to use all the flour, or you might need to add some more, depending on the size of the eggs and the quality of the flour. Knead the dough for 2-3 minutes on a lightly floured surface, flatten into a disc and wrap in plastic. Let it rest for 30 minutes at room temperature.

Divide the dough in 1/2 and roll out each piece on a lightly floured surface till 2mm thick. You can use a pasta machine if you like. Cut with a pasta wheel into 2cm x 20cm strips, tie into loose knots and set aside on a tray dusted with flour.

Heat vegetable oil in a large saucepan over high heat. Deep-fry kroštule in batches, turning occasionally, until golden and puffed (2-3 minutes), then drain on kitchen paper. Dust with icing sugar and serve warm or cold. Store in an airtight container for future consumption.

INGREDIENTS2 eggs3 tbsp white wine (or schnapps)2 tbsp dark rum4 tbsp melted butter1 tbsp sugar1 tbsp vanilla sugar1 tsp lemon zestPinch of salt400g (3 cups) all-purpose flourVegetable oil for fryingIcing sugar for dusting

RisalamandeDEssert

Also known as: “Fried Ribbon Cookies”

95

KroStule Risalamande

BACKGROUND:

OO:40DENMARK


00:10

PREPIRATION TIME

CHRISTIAN LOVBERG

CONTRIBUTOR

DIRECTIONS: For the rice pudding:Pour water and rice into a large sauce pan. Add vanilla beans, heat up and let it boil for about 2 minutes. Pour milk into sauce pan and boil while stirring.Let the rice pudding boil lightly for about 35 minutes under a lid. Be sure to stir in regularly so that the rice does not burn to the bottom of the sauce pan. Remove the vanilla beans. The rice pudding is now done. Let it cool of in the fridge before you proceed to make the Risalamande.

For the Rismalande:Coarsely chop the unsalted, peeled almonds (leave 1 almond). To remove peel from unpeeled almonds, soak them in the hot water (tea temperature) for about 5 minutes. One-by-one press almond between fingers so the peel separates. Mix them with the cooled rice pudding. In a separate bowl, beat the heavy cream into a whipped cream. Then gently mix this with pudding.The Risalamande is now done. Put it in the fridge until serving.

For the cherry sauce:Prepare cherry sauce by bringing contents of cherry jar to a low simmer in a sauce pan, stir continuously. Combine potato starch with 3 tablespoons water, separately. Slowly add to cherry sauce.

Serve cool Risalamande with warm cherry sauce. If you want to play the traditional Danish almond-game (mandelgave), leave 1 whole almond without the peel in the Risalamande – who ever gets the whole almond wins a small prize – usually chocolate or some small trinket.

Aslo known as: “Rice Pudding Dessert”

INGREDIENTSFor the Rice Pudding:1 cup short grained white (pudding) rice1/2 cup water1l Milk

For the Rismalande:1-2 vanilla beans150g almonds2 tbsp sugar2 cups heavy creamFor the Cherry sauce:1 jar of sour cherries in light syrup3 tbsp water1 tbsp potato starch

DEssert

96

Moussaka

BACKGROUND: The English name for moussaka comes from modern Greek mousakás (μουσακάς), which derived from the Turkish musakka, which itself came from Arabic musaqqa‘ah, meaning “chilled”.

OO:45GREECE


00:45

PREPIRATION TIME

ALEXANDRA LOI

CONTRIBUTOR

INGREDIENTS2 aubergines,

cut into 1 cm slices

1 tbsp fine sea salt

750 g lamb mince

1 onion, finely chopped

2 garlic cloves, crushed

1 tsp dried oregano

11/2 tsp dried mint

2 bay leaves

1 cinnamon stick

1 tbsp plain flour

1/2 tsp flaked sea salt,

(plus extra for seasoning)

200 ml red wine

400 g chopped tomatoes

2 tbsps tomato puree

7 tbsps olive oil

500 g Maris Piper potatoes,

peeled, sliced into 1cm slices

sea salt

freshly ground black pepper

FOR THE WHITE SAUCE50 g butter

50 g plain flour

400 ml oz milk

1 tsp finely grated nutmeg

25 g finely grated parmesan

1 free-range egg, beaten"

this recipe is also great with beef

Main course

97

Moussaka

DIRECTIONS: Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes.

Put the lamb, onions, garlic, oregano, mint, bay leaves and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat. Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes and tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside.

Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. Heat 3 tablespoons of oil in a heavy-based frying pan and fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.

Cook the potatoes in boiling water for 5 mintues, then drain in a colander under running water until cold.

Preheat the oven to 180C/160C Fan/Gas.

For the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper. Remove the saucepan from the heat and quickly stir in the beaten egg.

Cover the surface of the sauce with cling film to prevent a skin forming. Spoon 1/3 of the meat sauce into a large, shallow ovenproof dish.

Cover with a layer of potatoes and a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.”

98

CrEpes

BACKGROUND: Crêpes (sort of French thin pancake) are a very common food in France and are not only easy to make but can be served any way you want. This allows the whole family to eat exactly the crêpes that they want…

La Chandeleur (on Feb 2nd), is a French tradition where most French households will eat crepes at dinner time. This tradition finds its origins in an old Roman ritual of harvest & fertility. The crêpe is round and golden, reminding us of the sun to come, whose warmth will make the harvest possibe.

O1:30FRANCE


01:10

PREPIRATION TIME

MARINA, THOMAS & ANDREA TADDEI

CONTRIBUTOR

DIRECTIONS: Combine the flour, sugar, salt , egg yolks and whole eggs in a bowl. Using a whisk (electric if possible, but the elbow grease works too) start mixing, adding the remaining 75cl of milk gradually.

In a saucepan, add in 25cl of milk with the butter and let it melt. Once the butter and milk are boiling (very important for texture) , add to the bowl. Let it stand for at least 1 hour in the fridge.

Spread as a thin layer on a flat pan and cook on high heat.

INGREDIENTSFor 30 Crepes:500g flour100g sugar10g salt8 egg yolks4 whole eggs1L milk200g butter

KorvapuustiDEssert

Also known as: “Thin Pancake”

“Schools experienced a 24 PercENT increase in enrolment

and 10 PercENT increase in attendance within six months

of starting Mary’s Meals feeding programme”

99

CrEpes Korvapuusti

BACKGROUND: Cinnamon buns are a classic Finnish dessert, often served with icing or cream cheese.

OO:15FINLAND


01:00

PREPIRATION TIME

PETER MAENPAA

CONTRIBUTOR

DIRECTIONS: In a large mixing bowl, combine milk, 4 tablespoons of melted butter, yeast and sugar. Allow to sit 10 minutes until yeast begins to bubble. Stir in salt, cardamom, and beaten egg, then gradually stir in 4-5 cups of flour until dough pulls away from the side of the bowl. If using a stand-mixer, switch to a dough hook and knead at level 3 or 4 for 7 minutes. If kneading by hand, work the dough until it is smooth, shiny, and has lost most of its stickiness. Place in a greased bowl, cover with a towel or cling wrap, and allow to rise 1 hour or until it doubles in size.

Divide the risen dough into two pieces. Roll out the dough into a flat rectangle, about 30x60 cm. Spread about half of the butter on the dough and sprinkle with half the sugar and cinnamon according to your taste.

Roll up the dough into a cylinder, leaving the seam against the work surface. Cut diagonal slices, sized 3 cm on the wider side and 1.5 cm on the narrower side. Lift the pieces onto the work surface, narrower side upwards. Press the middle all the way down to the work surface with your thumb. Place the cinnamon bun on a baking sheet and let it rise under a tea towel. Make more cinnamon buns from the remaining dough in the same way.

Brush the buns with egg and sprinkle with decorating sugar. Bake at 225°C for about 10-15 minutes.

Aslo known as: “Cinnamon Buns”

INGREDIENTSFor the dough:1 cup lukewarm milk4 tbsp melted butter (room temperature)2 1/4 tsp dry yeast1/2 cup sugar1 tsp salt1 tbps freshly ground cardamom1 beaten egg plus 4-5 cups all-purpose flourPearl sugar/rock sugar for dusting

For the filling:100g soft margarine/butter100ml sugarCinnamon

For the basting/decoration:EggDecorating sugar

DEssert

100

BACKGROUND: Medovik is a popular multi-layered cake of flat biscuit and a creamy, caramel filling made from dulce de leche (a key ingredient in many Russian desserts). This recipe brings me back to my childhood when this cake was a staple dessert in our home for parties and family gatherings, and my love affair with dulce de leche only makes me love this cake more.

O0:20RUSSIA


02:00

PREPIRATION TIME

KATE MAKHIJA

CONTRIBUTOR

INGREDIENTSFor the layers:500g all-purpose flour200g sugar (you can mix brown sugar and granulated sugar together, if you like)3 eggs113g unsalted butter2 tablespoons honey1 1/2 teaspoon baking soda

For the cream:2 cups milk3 eggs40g corn starch8 oz dulce de leche (or boiled condensed milk)1 tablespoon honey16 tablespoons (2 sticks) unsalted butter at room temperature

Dessert

Medovik Aslo known as: “Honey Cake”

“It costs just EUR 14.50 to feed a child

through Mary’s Meals for a whole year”

101

Medovik For the layers:

Preheat oven to 190C. Whisk the eggs together and set aside. In a saucepan, bring 2 inches of water to a simmer. Place the sugar, butter and honey in a heatproof bowl and set over the simmering water. Melt, stirring occasionally. Add the eggs, and mix until a pale colour, for about 3-4 minutes. Add baking soda and cook for 1 more minute. Your mixture should be fluffy and should double in size.

Transfer the egg-butter mixture to a mixer and add the flour. Mix on low speed until combined, for about 2 minutes. Your dough should be warm, soft and a little sticky. Do not put any more flour at this point. Turn out the dough onto a lightly floured work surface and press together gently. Knead the dough a few times and form into a ball. Divide the dough into 8 equal pieces. Shape each piece into a ball. Cover them with plastic wrap or kitchen towel to prevent them from drying.

On a lightly floured surface, roll out the cake layers. Roll them out thinly into a circle. Use the bottom of a cake pan, cake ring, or the bottom of a tart pan to cut around it with a paring knife to make a perfect circle. Using a fork, prick the dough in several places.

Bake for about 3 minutes each. You will have 8 perfect cake layers.

Save all the scraps just the way you cut them and place them on a baking sheet and then bake. Transfer the cooked scraps to a food processor and process until the breadcrumb stage is reached.

To make the cream:

In a saucepan, heat the one and a half cups of milk, but don’t boil.

In a small bowl, whisk the remaining 1/2 cup of milk with the eggs and cornstarch until smooth. Slowly whisk the egg mixture into the warm milk. Bring to a simmer over moderate heat, whisking constantly until very thick, for about 2 minutes. Remove from the heat and cool. Whisk in the butter and dulce de leche (or boiled condensed milk).

To assemble the cake:

Top each cake layer with about 1/2 cup of cream and spread it around evenly. Repeat with all the cake layers. As you place the layers on top of each other, some of the frosting will come out of the sides. Spread it out evenly over the sides. Sprinkle the crushed cake layer scraps over the sides and on top of the cake.

Leave the cake in the refrigerator for about 8 hours or overnight.

102

Toad in the Hole WIENER Schnitzel

BACKGROUND: In case you’re worried, this recipe includes neither toads, nor holes. There are many tales of why this dish is called thus, however no one really knows. All I know is it is delicious on a cold British winters days.

It is a fantastic example of British comfort food, but for a more Spanish version, try changing the sausages into chorizo.

OO:45UK


01:00

PREPIRATION TIME

RICH NORWOOD

CONTRIBUTOR

DIRECTIONS: Start by making the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk and beer a little at a time until it makes a smooth batter. Stir in the mustard and thyme to season. Place in fridge for at least 30 minutes.

Preheat the oven to 200C (same Gas 6 and fan oven 180C). Tip the onions into a small shallow non-stick baking tin (about 23x30cm / 9x12in). Arrange the sausages on top of the onions, then add the oil and roast for 20 minutes.

Whilst the tin is still smoking hot pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden. Don’t open the oven for at least 30 minutes afterwards otherwise the batter will fall.

Serve with steamed carrots and cabbage.

this recipe is also great with chorizo

INGREDIENTS1 red onion, cut into wedges, layers separated8 thick low-fat pork sausages1 tsp olive oilFor the batter:100g plain flour1 medium egg280ml skimmed milk20ml beer or larger2 tsp wholegrain mustard1 tsp fresh thyme leafsteamed carrots and cabbage, to serve

Main course

103

Toad in the Hole WIENER Schnitzel

BACKGROUND: The true origin of the Wiener Schnitzel has become a matter of vigorous debate between culinary historians in recent times again. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel, in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or merely a nice story makes very little difference, in actual fact. So long as the schnitzel is tender and crispy!

OO:15AUSTRIA


00:25

PREPIRATION TIME

HEINRICH LIECHTENSTEIN

CONTRIBUTOR

DIRECTIONS: Lay out the schnitzel, remove any skin and beat until thin. Season on both sides with salt and pepper. Place flour and breadcrumbs into separate flat plates, beat the eggs together on a further plate using a fork.

Coat each schnitzel on both sides in flour, then draw through the beaten eggs, ensuring that no part of the schnitzel remains dry. Next, coat it with breadcrumbs and carefully press down the crumbs using the reverse side of the fork (this causes the crumb coating to “fluff up” during cooking).

In a large pan (or 2 medium-sized pans), melt sufficient clarified butter for the schnitzel to be able to swim freely. You can also use plant oil with 1 – 2 tablespoons of clarified butter. Only place the schnitzel in the pan when the fat is so hot that it hisses and bubbles up if some breadcrumbs or a small piece of butter is introduced to it. Depending on the thickness and the type of meat, fry for between 2 minutes and 4 minutes until golden brown. Turn using a spatula (do not pierce the coating!) and fry on the other side until it is a similar golden brown. Remove the crispy schnitzel and place on kitchen paper to dry off. Dab carefully to dry the schnitzel. Arrange on the plate and garnish with slices of lemon.

Serve with lemon, stewed cranberries, parsley potatoes, rice, potato salad or mixed salad. Sepcial recommendation: Cucumber salad with pumkin oil.

Aslo known as: “Breaded Cutlet”

INGREDIENTS4 veal Schnitzel (150-180g each - alt. use pork, chicken or turkey)4 eggsApprox. 100g coarse ground flourApprox. 100g breadcrumbsSalt and pepperClarified butter and/or plant oilSlice of lemon to garnish

Main course

104

ZEAMA Brood Met Vlokken

BACKGROUND: It is a tradition in Moldova on the 2nd day after a wedding feast to enjoy Zeama. With a delicious taste, it is considered to be a cure for any bad mood and even the chills during cold weather. This is why it earns the title, the hero of the day. A traditional recipe, Moldovan “Zeama” is typically made with homemade egg noodles and whole chicken, which gives the recipe a delicious flavour Usually Zeama is served with traditional Moldovan corn bread (mamaliga)

OO:45MOLDOVA


00:15

PREPIRATION TIME

DOINA BODEANU

CONTRIBUTOR

DIRECTIONS: Wash the chicken, place it in a deep saucepan and add water. Boil on medium-low heat, until froth rises to the top.

Meanwhile, clean and chop the onion, carrot, tomato and celery (if using that instead of the lovage herb). Using a skimmer, remove all the froth.Add salt, black pepper, onion, carrot, tomato and celery (if using).

Cook for about 3 minutes. Add the egg noodles and lemon juice.Continue cooking on medium-low for about 4 more minutes.

Add the thyme, and finely chopped parsley and dill. If the celery stalk has any leaves, I usually chop them up finely as well and add them together with the other herbs.

Cover, remove from heat. If you let the soup stand for a little while, it allows flavors to blend in, making it taste better.

great with corn bread

INGREDIENTS1 small whole chicken (about 1.25kg), cut up12 cups water (approximate)3 tsp salt1/8 tsp black pepper1/2 medium onion1 carrot1/2 big fresh tomato2 cups homemade egg noodles3 tbsp lemon juice1 tbsp finely chopped lovage herb leaves, or a medium celery stalk1/4 cup finely chopped fresh parsley1/4 cup finely chopped fresh dill weed3-4 branches fresh thyme

Main course

105

ZEAMA Brood Met Vlokken

BACKGROUND: When Dutch young people between the ages of 2 and 99 get up in the morning, this is often the breakfast of choice. It’s a very traditional Dutch breakfast. We have different types of chocolate sprinkles such as Vlokken and Hagelslag, all in many variations of colors, textures and flavors. What is it, you might ask? well the most basic one looks like the little chocolate bits used in cake decoration, but here it’s served up on bread instead (NEVER toast) for breakfast. If you are really Dutch and/or really brave you eat it as an open sandwich, to the untrained in the art of Hagelslag this can result in more of the chocolate bits on the floor than in your mouth, so beginners might prefer to add an extra slice of bread on the top to keep everything in a little better. Use margarine or slightly softened butter on the bread to help keep everything in place too. The more fatty the butter the better the taste.For the “quantity” of ‘hagel’ I’d be a bit conservative but for Dutch kids the rule of thumb is: get as much on as you think you can get away with! Enjoy!

OO:00NETHERLANDS


00:05

PREPIRATION TIME

HARMJAN OLDENBEUVING

CONTRIBUTOR

DIRECTIONS: Take the slice of bread (always bread, Toast is a concept from over to other side of the English Channel).

Spread one side with margarine or softened butter. Pour on your hagelslag, vlokken or kwinkslag (you can press it down with a knife to make it stick a little better if you want). Cut the slice of bread in half and eat!

Aslo known as: “Bread with Chocolate Flakes”

INGREDIENTSSlice of bread (another one for a “top" is optional)Margarine (or slightly soft-ened butter)Chocolate sprinkles (ha-gelslag, vlokken or kwinkslag or gestampte muisjes)

BREAKFAST

106

Plnena Paprika

BACKGROUND: This is a very traditional Slovak dish that we eat in winter. It’s filling, warm and creamy. What is not to like?

You can also use red pepper instead of green pepper if you prefer a sweeter taste.

OO:40SLOVAKIA


00:10

PREPIRATION TIME

ELISE AUGARDE

CONTRIBUTOR

DIRECTIONS: Cook the rice and leave it to cool. Mix the minced pork, egg, salt and black pepper with the rice. With the mixture prepare balls of 4-5cm.

Clean the green peppers, cut around the stem and take the middle part out.Stuff each green pepper with a ball. Cook in a saucepan the flour with some oil until it turns golden.

Add some water and the tomato paste to get a medium thick sauce. Season with some salt and sugar.

When the sauce begins to boil put the stuffed peppers in the sauce and cook slowly for 40 minutes.

Aslo known as: “Stuffed Peppers”

INGREDIENTSServes 3:500g minced pork100g rice1 eggA pinch of saltA pinch of black pepper3 green peppers1 can of tomato paste,1 tbsp of flour2 tbsp of oil1 tsp of sugar

Main course

107

Plnena Paprika Simple Grilled Salmon

BACKGROUND: Through the centuries salmon and trout have been abundant in the rivers and lakes of Iceland and have been fished and eaten ever since the country was settled in the 9th century ac. More recently salmon and trout fishing has become a popular sport and increasingly important tourist attraction. This easy version is a favourite of mine as a late night dinner on my fishing-trips as it is quick and simple and enhances rather than overwhelms the great taste of salmon.

As salmon has become cheaper and easily available for most people in the last decade following massive scale farming and as it has become known that salmon is also rich in Omega3 fatty-acids, salmon has gained even more popularity as a healthy delicacy. Some people have however been discouraged by the misconception that it must be tricky to cook, but the truth is that the simpler the cooking the better the result usually is with salmon. The only really important thing is not to overcook it.

OO:10ICELAND


00:15

PREPIRATION TIME

RAGNAR GUDMUNDSSON

CONTRIBUTOR

DIRECTIONS: Make sure the salmon is fresh and of best quality. The taste and texture of wild salmon is superior to farmed salmon but it may be hard to find and rather expensive and farmed salmon is also great!Use only the fillets and debone them carefully. Cut the fillets into individual portions, pieces of about 200-250 g. Place them skin-down on a sheet of aluminum foil. This makes a simple tray to ensure that the fish does not fall to pieces when you try to maneuver it on the barbeque-grill.Brush the salmon with melted butter or olive-oil mixed with a little salt and pepper and then place a branch of fresh rosemary on top of each piece. Take it easy on the spices as the salmon’s flavor gets easily lost if they are too abundant. Move the foil tray with the salmon pieces onto the warm barbeque grill and watch carefully until the salmon is done. It is ready as soon as the top of the piece loses its “transparent” look. Do not overcook! There is no safer way to ruin a good piece of salmon than to overcook it.Eat the salmon warm as soon as it is ready with baked potatoes and/or a green salad. Many like to squeeze a little lemon onto the salmon and a mild yogurt-based garlic sauce also goes nicely with it. Enjoy best with crisp white wine!

Aslo known as: “Grilled salmon”

INGREDIENTSFor 4 persons:1 kg salmon filletsButter or olive-oilSaltPepperFresh rosemary (or thyme)

Main course

108

Armenian Eggplant

BACKGROUND: This is one of my favorite eggplant dishes from my mom’s cookbook. This is a simple recipe that anyone can follow. And, as with any homemade dish, no measuring is needed, all ingredients are added to taste!

OO:20ARMENIA


00:20

PREPIRATION TIME

ROUZANNA YESAYAN

CONTRIBUTOR

DIRECTIONS: Cut off the green ends of the eggplants, and thinly slice them length-wise into long strips. Sprinkle both sides of each strip with salt and allow to rest for about 15 minutes. Blot with a paper towel to remove excess water.

Heat olive oil in a pan and fry eggplant slices on both sides until golden brown. The more oil you add to the pant, the richer the eggplant will taste.

Roast the walnuts to a golden brown color in a non stick pan - you can also use the nuts without roasting, but the roasted nutes taste much better! Once the nuts cool off, chop then up into pieces. Exact size doesn’t matter; it will all taste great anyway!

Stuffed with Walnuts and Cilantro

INGREDIENTS2-3 Eggplant (long thin egg-plants work best)Walnuts Sour cream or Greek yogurt (the richer & thicker, the better!) Garlic, mincedCilantro, chopped

Appetizer

109

Armenian Eggplant

Afghanistan .................. 64

Albania ............................ 90

Angola ..............................43

Argentina ....................... 30

Armenia ..........................91

Armenia ....................... 108

Asian Fusion ................. 68

Australia ..........................69

Austria ............................. 92

Austria ........................... 103

Belgium .......................... 85

Brazil .................................33

Canada ............................36

Chile ..................................27

China ............................... 62

Croatia ............................ 94

Denmark ........................ 95

Dominican R. ................23

Egypt ................................51

El Salvador .....................32

Finland ............................ 99

France ............................. 98

Germany .........................87

Greece ............................ 96

Guatemala .....................24

Honduras ....................... 20

Iceland .......................... 107

India ..................................73

Indonesia ........................ 71

Indonesia ........................76

Israel ................................ 46

Italy ................................... 89

Japan ................................77

Kazakhstan .....................74

Korea ............................... 66

Kuwait ............................. 44

Lebanon ......................... 42

Mexico .............................19

Moldova ....................... 104

Nepal ............................... 60

Netherlands ................ 105

Nicaragua .......................34

Nigeria .............................47

Peru .................................. 22

Philippines......................72

Portugal .......................... 86

Romania ..........................83

Russia .............................101

Saudi Arabia ................. 48

Senegal ............................49

Singapore .......................67

South Africa .................. 52

South Africa ...................57

Slovakia ........................ 106

Spain ................................ 82

Taiwan .............................63

Taiwan .............................79

Trinidad & T. ..................38

UAE ....................................53

Uganda ........................... 54

UK ................................... 102

USA ....................................18

USA ....................................31

USA ....................................39

Venezuela ...................... 28

Zambia ............................ 56

Zimbabwe ..................... 55

Country Index

112

All procceds go to Mary’s Meals.Read more at www.marysmeals.org.uk

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IESE Social Action Club

A project coordinated by:

Bernhard Bonelli, Aimee Co, Laura Lin,

Yashodhan Nevatia, Wei Ming Oh

Layout by:

Raphaël Relat (www.freylia.net) & Kristoffer Alsvik

© 04.2015 IESE Business School

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