A taste of imec
description
Transcript of A taste of imec
A tA
ste of im
ec
in 2009, IMEC lights 25 birthday candles.
And since a celebration is always accompanied by good food, we want to treat you with this cook-
book to thank you for your continuous support. ‘A taste of IMEC’ is a culinary travel around the
world. We’ve collected some of the favorite dishes of our employees originating from about 60
countries. As you will see, besides being excellent researchers, they are also talented cooks.
On January 16, 1984 IMEC’s memorandum of association was signed. Now, 25 years later, I’m proud
to see that IMEC has developed into a world-renowned research institute. This is due largely to the
perseverance of its founders, the leadership of Professor Baron Roger Van Overstraeten, who would
look back proudly at the achievement of his life’s dream, the continuity of the cooperation with
the government of Flanders, governmental institutes and Flemish universities, and most of all … the
enthusiasm of its employees. The perfect combination of people who have built up years of know-
ledge and experience at IMEC and the continuous inflow of young talent from all over the world,
was and still is a prerequisite for world-class research. Also the continued support of our industrial
and university partners was indispensable for our evolution and growth. Together, we succeeded in
putting Flanders on the world map of micro- and nanoelectronics.
We look forward to a bright future for IMEC.
I hope you enjoy this taste of IMEC … a taste of the world!
Gilbert Declerck, CEO IMEC
this cookbook was made possible thanks to the contributions of the following people:
Michael T. Andreas, Alexandru Andrei, Esteban Angeletti, Maryam Ashouei, Ali Awan,
Fabrice Axisa, Salma Bakr, Jennifer Braggin, Lindsay Brown, Trevor Carlson, Ronald
Cottam, Jérome Daviot, Harold Dekkers, Ingrid De Wolf, Pamela Fischer, Takuo Funaya,
Cat Ghiotti, Danny Goossens, Dirk Hendrickx, Alexei Ivanov, Geraldine Jamieson,
Abdulaziz Karimkhodjaev, Annemie Kumps, Andrada Lazea, Peter Lemmens, Cathy Liu,
Zhe Ma, Stéphane Malhouitre, Mauricio Manfrini, Dirk Manger, Katrien Marent, Olfa
Marzouk, John McCormack, Satya Munaga, Malgorzata Pawlak, Nga Pham, Lars-Åke
Ragnarsson, Daniel Ruiz Aguado, Deniz Sabuncuoglu Tezcan, Sandeep Sangameswaran,
Dino Seelig, Arturo Sibaja-Hernandez, Sang-Pil Sim, Inge Struys, Xiao Sun, Cristina
Torregiani, Dimitrios Velenis, Rafael Venegas, Srisaran Venkatachalam, Frank Vleugels,
Shuzhen You, Brazilian co-workers.
˘
A tAste of imeccelebrAtinG 25 yeArs OF INNOVATION IN 2009
celebrAtinG 25 yeArs OF INNOVATION IN 2009
We offer you this cookbook for the occasion
of IMEC’s 25th anniversary.
Food brings people together. So did this
cookbook. IMEC colleagues from all corners
of the world shared their recipes and personal
anecdotes for their favorite dishes. Dishes that
remind them of a relative or dear one. That
bring them closer to their culture or homes
during their stay in Belgium.
We selected recipes from the five continents:
Europe, Africa, Asia, the Pacific and the
Americas. For each continent, the recipes are
grouped per culinary region, from west to east,
north to south. Each recipe is typical for the
country of origin – through the ingredients,
method of preparation, flavors, traditions and
historical influences. Enjoy!
A tA
ste of im
ec
in 2009, IMEC lights 25 birthday candles.
And since a celebration is always accompanied by good food, we want to treat you with this cook-
book to thank you for your continuous support. ‘A taste of IMEC’ is a culinary travel around the
world. We’ve collected some of the favorite dishes of our employees originating from about 60
countries. As you will see, besides being excellent researchers, they are also talented cooks.
On January 16, 1984 IMEC’s memorandum of association was signed. Now, 25 years later, I’m proud
to see that IMEC has developed into a world-renowned research institute. This is due largely to the
perseverance of its founders, the leadership of Professor Baron Roger Van Overstraeten, who would
look back proudly at the achievement of his life’s dream, the continuity of the cooperation with
the government of Flanders, governmental institutes and Flemish universities, and most of all … the
enthusiasm of its employees. The perfect combination of people who have built up years of know-
ledge and experience at IMEC and the continuous inflow of young talent from all over the world,
was and still is a prerequisite for world-class research. Also the continued support of our industrial
and university partners was indispensable for our evolution and growth. Together, we succeeded in
putting Flanders on the world map of micro- and nanoelectronics.
We look forward to a bright future for IMEC.
I hope you enjoy this taste of IMEC … a taste of the world!
Gilbert Declerck, CEO IMEC
this cookbook was made possible thanks to the contributions of the following people:
Michael T. Andreas, Alexandru Andrei, Esteban Angeletti, Maryam Ashouei, Ali Awan,
Fabrice Axisa, Salma Bakr, Jennifer Braggin, Lindsay Brown, Trevor Carlson, Ronald
Cottam, Jérome Daviot, Harold Dekkers, Ingrid De Wolf, Pamela Fischer, Takuo Funaya,
Cat Ghiotti, Danny Goossens, Dirk Hendrickx, Alexei Ivanov, Geraldine Jamieson,
Abdulaziz Karimkhodjaev, Annemie Kumps, Andrada Lazea, Peter Lemmens, Cathy Liu,
Zhe Ma, Stéphane Malhouitre, Mauricio Manfrini, Dirk Manger, Katrien Marent, Olfa
Marzouk, John McCormack, Satya Munaga, Malgorzata Pawlak, Nga Pham, Lars-Åke
Ragnarsson, Daniel Ruiz Aguado, Deniz Sabuncuoglu Tezcan, Sandeep Sangameswaran,
Dino Seelig, Arturo Sibaja-Hernandez, Sang-Pil Sim, Inge Struys, Xiao Sun, Cristina
Torregiani, Dimitrios Velenis, Rafael Venegas, Srisaran Venkatachalam, Frank Vleugels,
Shuzhen You, Brazilian co-workers.
˘
A tAste of imeccelebrAtinG 25 yeArs OF INNOVATION IN 2009
celebrAtinG 25 yeArs OF INNOVATION IN 2009
We offer you this cookbook for the occasion
of IMEC’s 25th anniversary.
Food brings people together. So did this
cookbook. IMEC colleagues from all corners
of the world shared their recipes and personal
anecdotes for their favorite dishes. Dishes that
remind them of a relative or dear one. That
bring them closer to their culture or homes
during their stay in Belgium.
We selected recipes from the five continents:
Europe, Africa, Asia, the Pacific and the
Americas. For each continent, the recipes are
grouped per culinary region, from west to east,
north to south. Each recipe is typical for the
country of origin – through the ingredients,
method of preparation, flavors, traditions and
historical influences. Enjoy!
TABLE O
F CON
TENTs
AAam lassi ................................................................................................................107
Alfajores de maicena ................................................................ 131
Asparagus, the Flemish way ...........................................7
Asperges op Vlaamse wijze ............................................7
BBeef, Burgundy beef .....................................................................21
Beef, Spicy beef sauce ......................................................... 115
Bibimbap .................................................................................................................95
Bird’s milk ...............................................................................................................49
Bobotie .......................................................................................................................59
Bœuf Bourguignon ...........................................................................21
Borsch .............................................................................................................................53
Bread, Flat bread ..................................................................................99
Bread, Turkish bread ....................................................................77
Brownies .................................................................................................................. 121
CCabbage rolls ................................................................................................47
Caipirinha .............................................................................................................133
Canistrelli au citron ........................................................................29
Carrot cake ........................................................................................................119
Chaiy binaanah ........................................................................................69
Chicken Parmigiana ......................................................................... 111
Chicken, Aztek chicken
with chocolate sauce ................................................. 127
Chicken, Breaded grilled
chicken - Italian style ...................................................... 111
Chicken, Pomegranate
chicken curry .....................................................................................73
Chirashi sushi .................................................................................................83
Chocolademousse met koffie ............................25
Chocolate, Coffee-flavored
chocolate mousse .................................................................25
Chutney, Coconut chutney
& coriander-tomato chutney...................101
Cincinnati chili ........................................................................................... 115
Cookies, Cornstarch cookies ................................ 131
Cookies, White chocolate cookies
with almonds and cranberries ................ 117
Corn bow ties ..........................................................................................125
Couscous with lamb ..................................................................65
Croquettes, Meat croquettes .................................9
DDosa .................................................................................................................................103
Doughnut, Deep-fried twisted
doughnut dipped in syrup ..................................61
Dumplings, Dough dumplings
of sauerkraut and mushrooms ...............45
EEndive, Belgian endive with ham ...................19
Ebi to yasai no tempura.....................................................85
FFesttagssuppe ............................................................................................ 43
Fish and shrimp stew with nuts....................129
GGalaktoboureko .......................................................................................31
Gong bao xia .................................................................................................93
HHong shao rou .............................................................................................91
Humitas....................................................................................................................125
Hyderabad murga biriyani ..........................................105
IIrish coffee ..........................................................................................................39
JJansson’s frestelse...............................................................................35
Jansson’s temptation ..................................................................35
KKhoreshe fesenjan ............................................................................73
Koeksisters ............................................................................................................61
Koskossi bilahm elkharouf............................................65
Kuzu sis Kebap ...........................................................................................75
LLamb shish kebab...............................................................................75
Lapte de pasare .....................................................................................49
Lemon canistrelli ..................................................................................29
Lian ou pai gu tang............................................................................81
Lime cocktail................................................................................................133
MMango yogurt drink ..................................................................107
Mapo tofu...........................................................................................................89
Meat croquettes ......................................................................................9
Milk pie ..........................................................................................................................31
Mint tea.....................................................................................................................69
Mole Poblano ........................................................................................... 127
Mosselen ...................................................................................................................17
Mussels ..........................................................................................................................17
NNaan ..................................................................................................................................99
Naariyal and dhaniyaa-tamaatar
chatni ...................................................................................................................101
Nem ran ....................................................................................................................87
OOm Ali ............................................................................................................................67
PPalov ...................................................................................................................................55
Pancake, Pancake made from
rice and lentils ..............................................................................103
Pancakes with raspberries .............................................27
Pannenkoeken met frambozen........................27
Pasta al forno ................................................................................................23
Pasta, Oven-baked pasta .................................................23
Pastry with nuts .....................................................................................67
Pide .......................................................................................................................................77
Pierogi .............................................................................................................................45
Pork, Red cooked pork .........................................................91
Potato-onion omelet ................................................................. 13
QQuiche Lorraine .......................................................................................15
R Rice, Boiled rice with meat
and vegetables .............................................................................95
Rice, South Indian fried
rice dish with chicken ...............................................105
Rice, Steamed rice with lamb
and vegetables ..............................................................................55
Rice, Vinegared rice with fresh
vegetables and fish toppings .....................83
Roast beef with Yorkshire pudding .......37
SSalad from Nice ..........................................................................................11
Salade Niçoise ................................................................................................11
Sarmale ........................................................................................................................47
Savoury tart .......................................................................................................15
Shrimp and vegetable tempura ......................85
Shrimps, Spicy shrimps
with peanuts .......................................................................................93
Soup, Lotus root soup
with ribs............................................................................................................81
Soup, Beetroot soup .................................................................53
Soup, Wedding soup .................................................................43
Spicy beef sauce ................................................................................. 115
Spicy shrimps with
peanuts ............................................................................................................93
Spicy tofu and pork stew .............................................89
Spring rolls, Vietnamese
spring rolls ................................................................................................87
Stew, Fish and shrimp
stew with nuts ............................................................................129
Sushi, Chirashi sushi ......................................................................83
Sweet-and-sour oven dish ..........................................59
TTortilla de patatas................................................................................ 13
Tofu, Spicy tofu and pork stew .....................89
VVatapá .........................................................................................................................129
Vleeskroketten .............................................................................................9
WWitloofgratin met ham ..........................................................19
IND
EX
tsp = teaspoon = 15 ml
tbsp = tablespoon = 30 ml
1 cup (liquids) = 9 fl oz = 250 ml
recipes serves 4 unless
mentioned otherwise.
AsiA ......................................................................................................................................................
EAST / SOuTHEAST
Lian ou pai gu tang 81Lotus root soup with ribs / China
Chirashi sushi 83Vinegared rice with fresh vegetables and fish toppings / Japan
Ebi to yasai no tempura 85Shrimp and vegetable tempura / Japan
Nem ran 87Vietnamese spring rolls / Vietnam
Mapo tofu 89Spicy tofu and pork stew / China
Hong shao rou 91Red cooked pork / China
Gong bao xia 93Spicy shrimps with peanuts / Taiwan
Bibimbap 95Boiled rice with meat and vegetables / Korea
AsiA ......................................................................................................................................................
SOuTH
Naan 99Flat bread / India
Naariyal and 101 dhaniyaa-tamaatar chatni Coconut chutney & coriander-tomato chutney / India
Dosa 103Pancake made from rice and lentils / India
Hyderabad murga biriyani 105South Indian fried rice dish with chicken / India
Aam lassi 107Mango yogurt drink / India + Pakistan
PAcific ..........................................................................................................................................
Chicken Parmigiana 111Breaded grilled chicken - Italian style / Australia
tHe AmericAs ...........................................................................................................
NORTH / THE uNITED STATES OF AMERICA
Cincinnati chili 115Spicy beef sauce / USA
Cookies 117White chocolate cookies with almonds and cranberries / USA
Carrot cake 119USA
Brownies 121USA
tHe AmericAs ........................................................................................................
CENTRAL / SOuTH: LATIN AMERICA
Humitas 125Corn bow ties / Chile
Mole Poblano 127Aztek chicken with chocolate sauce / Mexico
Vatapá 129Fish and shrimp stew with nuts / Brazil
Alfajores de maicena 131Cornstarch cookies / Argentina
Caipirinha 133Lime cocktail / Brazil
eUroPe ..........................................................................................................................................
WEST / CENTRAL / SOuTH / SOuTHEAST
Asperges op Vlaamse wijze 7Asparagus, the Flemish way / Belgium
Vleeskroketten 9Meat croquettes / The Netherlands
salade Niçoise 11Salad from Nice / France
Tortilla de patatas 13Potato-onion omelet / Spain
Quiche Lorraine 15Savoury tart / France
Mosselen 17Mussels / Belgium
Witloofgratin met ham 19Belgian endive with ham / Belgium
Bœuf Bourguignon 21Burgundy beef / France
Pasta al forno 23Oven-baked pasta / Italy
Chocolademousse met koffie 25Coffee-flavored chocolate mousse / Belgium
Pannenkoeken met frambozen 27Pancakes with raspberries / Belgium
Canistrelli au citron 29Lemon canistrelli / France-Corsica
Galaktoboureko 31Milk pie / Greece
eUroPe ........................................................................................................................................
NORTH / NORTHWEST
Jansson’s frestelse 35Jansson’s temptation / Sweden
Roast beef with Yorkshire pudding 37United Kingdom
Irish coffee 39Ireland
eUrAsiA ....................................................................................................................................... CENTRAL EAST – EAST
Festtagssuppe 43Wedding soup / Germany
Pierogi 45Dough dumplings of sauerkraut and mushrooms / Poland
sarmale 47Cabbage rolls / Romania
Lapte de pasare 49Bird’s milk /Romania
eUrAsiA ....................................................................................................................................... NORTH / CENTRAL
Borsch 53Beetroot soup / Russia
Palov 55Steamed rice with lamb and vegetables / Uzbekistan
AfricA ...........................................................................................................................................
WEST / SOuTH / CENTRAL / EAST-CENTRAL
Bobotie 59Sweet-and-sour oven dish / South-Africa
Koeksisters 61Deep-fried twisted doughnut dipped in syrup / South-Africa
AfricA ...........................................................................................................................................
NORTH / MAGHREB
Koskossi bilahm elkharouf 65Couscous with lamb / Tunesia
Om Ali 67Pastry with nuts / Egypt
Chaiy binaanah 69Mint tea / Maghreb countries
AsiA ......................................................................................................................................................
WEST / SOuTHWEST / MIDDLE-EAST
Khoreshe fesenjan 73Pomegranate chicken curry / Iran
Kuzu sis kebap 75Lamb shish kebab / Turkey
Pide 77Turkish bread / Turkey
TABLE O
F CON
TENTs
AAam lassi ................................................................................................................107
Alfajores de maicena ................................................................ 131
Asparagus, the Flemish way ...........................................7
Asperges op Vlaamse wijze ............................................7
BBeef, Burgundy beef .....................................................................21
Beef, Spicy beef sauce ......................................................... 115
Bibimbap .................................................................................................................95
Bird’s milk ...............................................................................................................49
Bobotie .......................................................................................................................59
Bœuf Bourguignon ...........................................................................21
Borsch .............................................................................................................................53
Bread, Flat bread ..................................................................................99
Bread, Turkish bread ....................................................................77
Brownies .................................................................................................................. 121
CCabbage rolls ................................................................................................47
Caipirinha .............................................................................................................133
Canistrelli au citron ........................................................................29
Carrot cake ........................................................................................................119
Chaiy binaanah ........................................................................................69
Chicken Parmigiana ......................................................................... 111
Chicken, Aztek chicken
with chocolate sauce ................................................. 127
Chicken, Breaded grilled
chicken - Italian style ...................................................... 111
Chicken, Pomegranate
chicken curry .....................................................................................73
Chirashi sushi .................................................................................................83
Chocolademousse met koffie ............................25
Chocolate, Coffee-flavored
chocolate mousse .................................................................25
Chutney, Coconut chutney
& coriander-tomato chutney...................101
Cincinnati chili ........................................................................................... 115
Cookies, Cornstarch cookies ................................ 131
Cookies, White chocolate cookies
with almonds and cranberries ................ 117
Corn bow ties ..........................................................................................125
Couscous with lamb ..................................................................65
Croquettes, Meat croquettes .................................9
DDosa .................................................................................................................................103
Doughnut, Deep-fried twisted
doughnut dipped in syrup ..................................61
Dumplings, Dough dumplings
of sauerkraut and mushrooms ...............45
EEndive, Belgian endive with ham ...................19
Ebi to yasai no tempura.....................................................85
FFesttagssuppe ............................................................................................ 43
Fish and shrimp stew with nuts....................129
GGalaktoboureko .......................................................................................31
Gong bao xia .................................................................................................93
HHong shao rou .............................................................................................91
Humitas....................................................................................................................125
Hyderabad murga biriyani ..........................................105
IIrish coffee ..........................................................................................................39
JJansson’s frestelse...............................................................................35
Jansson’s temptation ..................................................................35
KKhoreshe fesenjan ............................................................................73
Koeksisters ............................................................................................................61
Koskossi bilahm elkharouf............................................65
Kuzu sis Kebap ...........................................................................................75
LLamb shish kebab...............................................................................75
Lapte de pasare .....................................................................................49
Lemon canistrelli ..................................................................................29
Lian ou pai gu tang............................................................................81
Lime cocktail................................................................................................133
MMango yogurt drink ..................................................................107
Mapo tofu...........................................................................................................89
Meat croquettes ......................................................................................9
Milk pie ..........................................................................................................................31
Mint tea.....................................................................................................................69
Mole Poblano ........................................................................................... 127
Mosselen ...................................................................................................................17
Mussels ..........................................................................................................................17
NNaan ..................................................................................................................................99
Naariyal and dhaniyaa-tamaatar
chatni ...................................................................................................................101
Nem ran ....................................................................................................................87
OOm Ali ............................................................................................................................67
PPalov ...................................................................................................................................55
Pancake, Pancake made from
rice and lentils ..............................................................................103
Pancakes with raspberries .............................................27
Pannenkoeken met frambozen........................27
Pasta al forno ................................................................................................23
Pasta, Oven-baked pasta .................................................23
Pastry with nuts .....................................................................................67
Pide .......................................................................................................................................77
Pierogi .............................................................................................................................45
Pork, Red cooked pork .........................................................91
Potato-onion omelet ................................................................. 13
QQuiche Lorraine .......................................................................................15
R Rice, Boiled rice with meat
and vegetables .............................................................................95
Rice, South Indian fried
rice dish with chicken ...............................................105
Rice, Steamed rice with lamb
and vegetables ..............................................................................55
Rice, Vinegared rice with fresh
vegetables and fish toppings .....................83
Roast beef with Yorkshire pudding .......37
SSalad from Nice ..........................................................................................11
Salade Niçoise ................................................................................................11
Sarmale ........................................................................................................................47
Savoury tart .......................................................................................................15
Shrimp and vegetable tempura ......................85
Shrimps, Spicy shrimps
with peanuts .......................................................................................93
Soup, Lotus root soup
with ribs............................................................................................................81
Soup, Beetroot soup .................................................................53
Soup, Wedding soup .................................................................43
Spicy beef sauce ................................................................................. 115
Spicy shrimps with
peanuts ............................................................................................................93
Spicy tofu and pork stew .............................................89
Spring rolls, Vietnamese
spring rolls ................................................................................................87
Stew, Fish and shrimp
stew with nuts ............................................................................129
Sushi, Chirashi sushi ......................................................................83
Sweet-and-sour oven dish ..........................................59
TTortilla de patatas................................................................................ 13
Tofu, Spicy tofu and pork stew .....................89
VVatapá .........................................................................................................................129
Vleeskroketten .............................................................................................9
WWitloofgratin met ham ..........................................................19
IND
EX
tsp = teaspoon = 15 ml
tbsp = tablespoon = 30 ml
1 cup (liquids) = 9 fl oz = 250 ml
recipes serves 4 unless
mentioned otherwise.
AsiA ......................................................................................................................................................
EAST / SOuTHEAST
Lian ou pai gu tang 81Lotus root soup with ribs / China
Chirashi sushi 83Vinegared rice with fresh vegetables and fish toppings / Japan
Ebi to yasai no tempura 85Shrimp and vegetable tempura / Japan
Nem ran 87Vietnamese spring rolls / Vietnam
Mapo tofu 89Spicy tofu and pork stew / China
Hong shao rou 91Red cooked pork / China
Gong bao xia 93Spicy shrimps with peanuts / Taiwan
Bibimbap 95Boiled rice with meat and vegetables / Korea
AsiA ......................................................................................................................................................
SOuTH
Naan 99Flat bread / India
Naariyal and 101 dhaniyaa-tamaatar chatni Coconut chutney & coriander-tomato chutney / India
Dosa 103Pancake made from rice and lentils / India
Hyderabad murga biriyani 105South Indian fried rice dish with chicken / India
Aam lassi 107Mango yogurt drink / India + Pakistan
PAcific ..........................................................................................................................................
Chicken Parmigiana 111Breaded grilled chicken - Italian style / Australia
tHe AmericAs ...........................................................................................................
NORTH / THE uNITED STATES OF AMERICA
Cincinnati chili 115Spicy beef sauce / USA
Cookies 117White chocolate cookies with almonds and cranberries / USA
Carrot cake 119USA
Brownies 121USA
tHe AmericAs ........................................................................................................
CENTRAL / SOuTH: LATIN AMERICA
Humitas 125Corn bow ties / Chile
Mole Poblano 127Aztek chicken with chocolate sauce / Mexico
Vatapá 129Fish and shrimp stew with nuts / Brazil
Alfajores de maicena 131Cornstarch cookies / Argentina
Caipirinha 133Lime cocktail / Brazil
eUroPe ..........................................................................................................................................
WEST / CENTRAL / SOuTH / SOuTHEAST
Asperges op Vlaamse wijze 7Asparagus, the Flemish way / Belgium
Vleeskroketten 9Meat croquettes / The Netherlands
salade Niçoise 11Salad from Nice / France
Tortilla de patatas 13Potato-onion omelet / Spain
Quiche Lorraine 15Savoury tart / France
Mosselen 17Mussels / Belgium
Witloofgratin met ham 19Belgian endive with ham / Belgium
Bœuf Bourguignon 21Burgundy beef / France
Pasta al forno 23Oven-baked pasta / Italy
Chocolademousse met koffie 25Coffee-flavored chocolate mousse / Belgium
Pannenkoeken met frambozen 27Pancakes with raspberries / Belgium
Canistrelli au citron 29Lemon canistrelli / France-Corsica
Galaktoboureko 31Milk pie / Greece
eUroPe ........................................................................................................................................
NORTH / NORTHWEST
Jansson’s frestelse 35Jansson’s temptation / Sweden
Roast beef with Yorkshire pudding 37United Kingdom
Irish coffee 39Ireland
eUrAsiA ....................................................................................................................................... CENTRAL EAST – EAST
Festtagssuppe 43Wedding soup / Germany
Pierogi 45Dough dumplings of sauerkraut and mushrooms / Poland
sarmale 47Cabbage rolls / Romania
Lapte de pasare 49Bird’s milk /Romania
eUrAsiA ....................................................................................................................................... NORTH / CENTRAL
Borsch 53Beetroot soup / Russia
Palov 55Steamed rice with lamb and vegetables / Uzbekistan
AfricA ...........................................................................................................................................
WEST / SOuTH / CENTRAL / EAST-CENTRAL
Bobotie 59Sweet-and-sour oven dish / South-Africa
Koeksisters 61Deep-fried twisted doughnut dipped in syrup / South-Africa
AfricA ...........................................................................................................................................
NORTH / MAGHREB
Koskossi bilahm elkharouf 65Couscous with lamb / Tunesia
Om Ali 67Pastry with nuts / Egypt
Chaiy binaanah 69Mint tea / Maghreb countries
AsiA ......................................................................................................................................................
WEST / SOuTHWEST / MIDDLE-EAST
Khoreshe fesenjan 73Pomegranate chicken curry / Iran
Kuzu sis kebap 75Lamb shish kebab / Turkey
Pide 77Turkish bread / Turkey
A tAsteofimeccelebrAting 25 yeArs of innovation in 2009
Recipe serves 4
EuropE west / centRal / south / southeast
asparagus, a hand-picked
treasure.They are harvested from mid-April until
June 24. We only eat asparagus during that
period, and we buy them directly from
the farmer. That way we are sure to have
real fresh soil-grown asparagus. They are
my favorite vegetable – and the recipe,
although simple, is a real classic in the
Flemish part of Belgium.
White asparagus are available all year
round, but most are grown in hydroculture.
Asparagus grown in soil has a more delicate
flavor. The edible part of the white
asparagus is grown underground, in beds
of light, sandy soil. During the harvesting
period, every day the farmers inspect the
beds. Whenever they see a crack in the
soil, they know an asparagus is about to
pop above the soil. With a special spoon,
they then carefully cut and extract these
delicate treasures.
Frank Vleugels
Recipe serves 4 EuropE west / centRal / south / southeast
Place the asparagus stalks on a work surface and clean them separately: hold the tip between your fingers, and with a kitchen knife, peel the asparagus sparingly from tip to bottom. trim 2-3 cm (1 inch) off the ends of the stalks and rinse them.
Bring water to a boil and add a pinch of salt. add the asparagus, tied in bunches to make sure they cook evenly. Preferably, the tips of the asparagus should remain above the water. cook al dente for about 10-15 minutes (depending on the thickness). then drain the asparagus on kitchen paper or on a clean towel. Keep warm.
cook the eggs for 10 minutes; then let them cool under cold water. Mash the hard boiled eggs with a fork. Keep warm.
chop the parsley leaves fine.
Melt the butter until golden. Be careful not to burn it.
arrange four asparagus on a plate with the tips pointing in the same direction. sprinkle the mashed eggs over the asparagus, and top with warm, melted butter. season with salt and freshly ground pepper and finish with the chopped parsley.
ingredients
1 bundle asparagus (firm stalks with bright tips)
4 eggs
200 g (7 oz) butter, unsalted
8 sprigs flat parsley
Salt and pepper
Asperges op Vlaamse wijzeAsparagus, the Flemish way / Belgium
7
Meat croquettes are the staple
food of the netherlands.
People eat them as a snack.
They get them from snack bars or cafés.
Or they extract their croquettes 'from
the wall', meaning they go to one of the
thousands of croquette vending machines
that are built into the walls of buildings.
This recipe is, of course, for handmade
croquettes; they are the deluxe version of
the Dutch meat croquettes.
Harold Dekkers
Meat croquettes are typically made from leftovers, so you can use any kind of meat or a combination according to your personal taste.
EuropE west / centRal / south / southeastRecipe serves 4
Meat croquettes / The Netherlands
cut the meat in 4 cm (1½ inch) cubes. clean the celery, carrots and onion and chop roughly. Put meat, vegetables and bouquet garni in a large, heavy saucepan. cover the ingredients with water, add a pinch of salt, and bring to a boil. cover the pan and let the ingredients simmer over low heat for about 2 hours, until the meat is tender. Drain the mixture and keep the broth.
separate the meat from the vegetables. tear the meat into small chunks and set aside to cool.
Pour the broth through a fine sieve. Bring it to a boil in a small saucepan and boil it down to half its volume. Keep aside.
Put butter in a small, heavy saucepan and melt over low heat. add the flour, mix it into the butter, and cook over low heat. stir until the mixture is combined to a paste. now slowly add the reduced broth, stirring constantly. cook over medium heat until the sauce is smooth and thickened into a firm pulp.
add the meat and cream to the sauce. Mix well until the sauce is absorbed. add broth or water if the mixture is too dry. season with salt, pepper and a pinch of nutmeg. Refrigerate for a couple of hours until the mixture is stiff.
with the meat mixture, form cylinder-shaped croquettes.
Put the breadcrumbs in one bowl, the flour in a second, and the egg white in a third bowl. Beat the egg white lightly with a few drops of water. coat the croquettes first in the flour, then in the egg white, and finally in the breadcrumbs. Repeat this to get a double coating.
heat vegetable oil in a deep-frying pan to 175°c (345°f). add the croquettes and deep-fry them until the outside is golden brown and the croquettes are cooked throughout. serve immediately.
ingredients
500 g (1 lb 2 oz) meat (veal, chicken, beef, pork)
2 stalks blanched celery
3 carrots
1 onion
1 bouquet garni (few sprigs flat parsley and thyme and 1 bay leaf)
50 g (1¾ oz) butter
80 g (3 oz, ½ cup) all-purpose flour
100 ml (3½ fl oz) heavy cream
Salt and pepper
Nutmeg
1 egg white
150 g (5 oz, 1 cup) dry breadcrumbs
80 g (3 oz, ½ cup) all-purpose flour, to coat
Vleeskroketten
9
the sun onyour plate.
Salade Niçoise is a complete dish. Full
of vitamins, and often eaten with a
crispy baguette. Be careful though to
choose the best tomatoes, ripened in
the Mediterranean sun.
Cat Ghiotti
EuropE west / centRal / south / southeastRecipe serves 4
Salad from Nice / France
Peel the potatoes, place them in a pan, cover with water and add a generous pinch of salt. Bring to a boil and let simmer over medium heat for about 15 minutes until tender. Drain and quarter the potatoes; let cool.
Meanwhile, put the eggs in a pan and cover them with cold water. Bring to a boil and cook for 6 minutes. Drain off the hot water and add cold water to cool. Drain and peel the eggs. halve them lengthwise.
trim the tips of the beans and wash them. take a pan and a matching strainer. in the pan, bring water to a boil and add a pinch of salt. Place the beans in the strainer and lower it into the boiling water. cook for 4 minutes until just tender. Refresh immediately under cold running water to keep the fresh green color. transfer the beans to a plate to cool.
wash the tomatoes, cut them in 8 wedges and sprinkle with salt.
Peel the onions and cut in very thin slices.
Drain the tuna, tear it into chunks and add the anchovy filets.
Make the vinaigrette in a small bowl: whisk the olive oil, vinegar and lemon juice, and season with salt and freshly ground black pepper.
in a large salad bowl, add the potatoes, the beans, tomatoes and olives. add 1 table-spoon of vinegar and toss to coat.
Distribute the salad over 4 plates. top with the tuna, anchovies, the egg halves and the onion slices. Drizzle the remaining vinegar over the salad and serve immediately.
ingredients
For the salad:
4 small potatoes
2 eggs
100 g (3½ oz) baby green beans
8 firm cherry tomatoes
2 red onions
300 g (10 oz) canned tuna in oil
12 anchovy filets in oil
24 black olives
A pinch of salt
For the vinaigrette:
6 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tbsp lemon juice
Salt and black pepper
salade niçoise
11
the perfect tortilla has exactly
1 drop of liquid egg remaining in
the middle.Tortilla is Spain’s most famous dish.
Unlike other dishes, tortilla is not restricted
to particular regions or social groups. And it is
also the most famous type of tapas; you will
find tortillas in every bar in Spain. It is what
workers eat during their lunch; or students
when they have a break. It is what you eat
when you come together with friends, or at
8 in the morning when you return from
a party. You eat tortilla with wine or beer,
on a sandwich or with salad. And you always
have tortilla during excursions and picnics.
Daniel ruiz Aguado
This tortilla with potatoes is the most famous one, but there are many variations possible, with red/yellow sweet pepper, cheese, ham, mushrooms, zucchini, ….
EuropE west / centRal / south / southeastRecipe serves 4
Potato-onion omelet / Spaintortilla de patatas
heat a generous amount of olive oil in a large non-stick frying pan. add the potatoes when the oil sizzles and season with salt. fry for about 15 minutes. turn the potatoes several times until they are tender inside, not brown or crisp. if your pan is large enough, add the onions when the potatoes are about halfway done. otherwise, fry the onions separately in a little bit of olive oil until golden yellow and tender. Drain the excess oil from the potatoes and onions.
lightly beat the eggs in a large bowl until they are frothy. season with salt and add the potatoes and onions.
wipe out the pan and heat a few drops of olive oil. add the egg, potato and onion mixture. carefully flatten the mixture so the potatoes do not stick out. turn down the heat and fry for about 2 minutes until the eggs have mostly set, but are still wet in the middle.
Put a flat plate, at least as wide as the pan, over the pan. hold the plate firmly in place and turn the pan, so the tortilla lands on the plate. carefully slide it back into the pan, increase the temperature and bake for another 3 minutes. slide the tortilla onto a large plate and let it rest for about 5 minutes.
tiP! You can serve the tortilla warm or let it cool to room temperature. cut 4 large pieces, or many small wedges.
ingredients
400 g (14 oz) potatoes, peeled and sliced as thin as possible
1 large onion, peeled and sliced into small cubes
6 eggs
100 ml (3½ fl oz) olive oil
Salt
13
Pâte
brisée is a pastry
made from flour, butter,
salt, egg and water or milk. It
is easy to prepare, especially with
a food processor. And it is often
used for French pastries, such
as sweet or savory tarts.
Quiche lorraine is originally
from the east of france.
But now it has become a dish
that is prepared everywhere
in france. A few years ago, my wife and I moved
to East Germany. Cooking the dishes we
used to eat at home, such as Quiche
Lorraine, was one of the things that kept us
in touch with France. Eventually, we moved
to Belgium. We still make the quiche – it
takes no time, the children like it and
the ingredients are easy to find.
Stéphane Malhouitre
EuropE west / centRal / south / southeastRecipe serves 4
Savoury tart / France
to prepare the pastry (pâte brisée): sift the flour into a large bowl or food processor, make a well in the center and add the butter, egg, salt and water.
if you don’t use a food processor, gradually work the flour with your fingertips or with a fork. with the heel of your hand, press the dough away from you to knead and mix all the ingredients. with a food processor, blend for about 30 seconds. if the dough is too dry, add a little bit more water, 1 tablespoon at a time. work the dough until you have a firm dough ball.
wrap the dough in plastic foil and chill it for at least 2 hours, but preferably overnight.
Grease and flour a 24-26 cm (10 inch) cake mould. Preheat the oven to 180°c (350°f / Gas 4).
on a lightly floured work surface, roll out the pastry dough until it is 4 mm (1/6 inch) thick. fit this dough into the cake mould, adding a 2.5 cm (1 inch) rim. Prick the bottom of the pastry with a fork. Refrigerate.
Meanwhile prepare the filling: remove the rind from the bacon and cut it into small strips. Blanch the bacon for 2 minutes in boiling water and drain well on kitchen paper. add it to a non-stick frying pan and fry until golden brown on medium heat. stir in half of the cream and let simmer until thickened. season with pepper.
in a bowl, whisk the eggs with the remaining cream and season with salt, pepper and a pinch of nutmeg.
spread the bacon and cream mixture over the pastry. add the egg and cream mixture. top with the remaining bits of butter.
Bake in the oven until lightly brown, this for about 20 minutes. cut into wedges and serve warm.
ingredients
For the pastry:
220 g (7 oz, 2 cups) all-purpose flour
1 egg
120 g (4 oz, ½ cup) unsalted butter, cut into small bits
60 ml water (2 fl oz, ¼ cup) water
Salt
For the filling:
200 g (7 oz) bacon
5 eggs
300 ml (10 fl oz, 1¼ cup) heavy cream
2½ tbsp unsalted butter
2 tbsp butter, cut into small bits
Salt and pepper
Nutmeg
Quiche lorraine
15
the taste of holidays and sea.
Mussels have a delicious taste, are easy
to prepare and are ready quickly. They are a
guaranteed success when you have friends
over for dinner.
Mussels remind me of holidays. We usually
conclude a windsurfing day-out at the
seaside with mussels and French fries in our
favorite mussel restaurant.
Katrien Marent
EuropE west / centRal / south / southeastRecipe serves 4
ingredients
For the mussels:
3 kg 200 (7 lbs 2 oz) mussels (preferably jumbo-sized)
3 onions
½ bunch (40 g, 1¼ oz, 1 cup) flat parsley, finely chopped
4 stalks white celery
50 g (1¾ oz) butter
200 ml (7 fl oz) white wine
Pepper
For the mussel sauce:
4 tbsp mayonnaise
2 tsp broth
2 tsp mustard
A pinch of salt and pepper
Mussels / Belgium
wash the mussels well under cold, running water, scrubbing them with a stiff brush. cut off the beards. Discard all mussels that remain open or that are broken. leave the mussels for 10 minutes more in fresh water.
Peel the celery and cut in small slices. Peel the onion and cut in thin slices.
Melt the butter in a large pot with a lid and braise the celery and onion. add the mussels, parsley and wine.
Bring to a boil and cover. shake the pan a few times during cooking until the mussels are open. Remove the cover and cook for a few minutes more.
Meanwhile, prepare the mussel sauce. whisk together all ingredients for the sauce and finish with pepper and a pinch of salt. Place in a small cup.
Put the mussels in a bowl, discarding any that did not open. cover with the vegetables and cooking liquid and serve with bread or french fries (chips) and mussel sauce.
mosselen
17
it took 20 years to develop the
growing method. Belgian endive (also called chicory or
Brussels Lof) is a Belgian vegetable, not
so commonly known outside of Belgium.
Around 1830, it was discovered in the
basement of the botanical garden in Brussels.
It took 20 years to develop a growing
method. From then on, chicory conquered
the Belgian kitchen, where it was used as a
delicate winter vegetable and crunchy salad.
Dirk Hendrickx
In the old days, chicory provided a welcome
variation in the monotonous winter diet of
cabbage and leeks. Nowadays, you can buy
them all year long, mostly grown in aquacul-
ture. However, when grown in the soil, they
definitely have a superior taste.
Danny Goossens
Chicory with ham and cheese is one of my
favorite dishes. The recipe is legendary in our
family. My mother got it from the neighbors
who were endive farmers. She is very proud
of it and when she prepares it, there is a
festive atmosphere in the family. Everybody
is really fond of it.
Ingrid De Wolf
Accompany
this dish with a
good brown Belgian beer
(Corsendonck pater, Chimay
Grand Reserve or Bleu,
Westmalle Dubbel, …)
or with red wine.
EuropE west / centRal / south / southeastRecipe serves 4
Belgian endive with ham / Belgium
hollow out the cone-shaped centers in the root of the endive stalks to reduce the chicory’s bitterness (if you do not like the bitter taste). Remove all outer leaves with red or brownish spots.
Melt 25 g (1 oz) butter in a non-stick frying pan until golden. add the chicory and stew until lightly colored. season with some salt and pepper. add 2 tablespoons of water, cover the pan, and braise for 20 minutes. Remove the chicory from the pan and drain well.
Meanwhile, prepare the white cheese sauce. Melt 40 g (1¼ oz) butter in a saucepan over medium heat until golden brown. add the flour and whisk well. Gradually add milk and keep stirring so the ingredients form a paste. add more milk and cook over medium heat, whisking continually, for about 5 minutes or until the sauce has thickened. Make sure there are no more lumps. Remove the pan from the heat and stir in the cheese. taste, and optionally, season with salt, pepper and a pinch of nutmeg.
Preheat the oven to 180°c (350°f / Gas 4).
cover the bottom of an ovenproof dish with a thin layer of sauce. wrap each stalk in a slice of ham. arrange the stalks next to each other in the dish. cover them completely with the remaining sauce. sprinkle the breadcrumbs over the dish and top with the remaining butter cut into small chunks. if the stalks and cheese sauce are still warm, place the dish immediately under the preheated grill for 5 minutes until golden crispy on top. if not, cover the dish with a foil, place it in the oven and cook for about 10 minutes. increase the heat to 220°c (425°f / Gas 7), remove the foil and grill for another 5 minutes.
serve immediately with mashed potatoes or a sliced baguette.
ingredients8 Belgian endive (chicory) stalks
8 slices cooked ham
75 g (2½ oz) butter
2 tbsp all-purpose flour
500 ml (17 fl oz, 2 cups) milk
200 g (7 oz, 1¼ cup) Emmental cheese, grated
Breadcrumbs
A pinch of ground nutmeg (optional)
Salt and pepper
Witloofgratin met ham
19
Bœuf Bourguignon
is a traditional farmer’s dish
from Burgundy. For the farmers, all the ingredients
were readily available and cheap: beef,
vegetables, mushrooms, and wine.
To marinate and stew the beef, take a
good, tasty wine (such as a Burgundy wine,
or another wine made from pinot noir
vines). Don’t use a cheap wine – it will only
add color but no taste. To drink with the
dish, you may select a stronger wine, such
as a Bordeaux or a Rhone Valley wine.
You marinate the beef to make it more
tender and tasty. If you have high-quality
meat though, this is not necessary.
Jérome Daviot
Bœuf
Bourguignon is
served with cooked
potatoes or (garlic)
bread.
EuropE west / centRal / south / southeastRecipe serves 4
Burgundy beef / France
cut the beef into cubes of 5 cm (2 inch). Place the beef cubes in a deep bowl, and cover with Burgundy wine and the bouquet garni. leave to marinate for a couple of hours or overnight.
Drain the beef, but keep the marinade. Discard the bouquet garni. Pat the meat dry with a paper towel and keep cool.
Preheat the oven to 160°c (315°f / Gas 3).
cut the bacon in cubes. heat the olive oil in a large heavy-bottomed ovenproof pot. fry the bacon until golden brown but not crispy, for about 5 minutes. Remove the bacon from the pot and set aside.
add the beef cubes to the pot. turn up the heat, frying the cubes on all sides while stirring frequently. add the flour until the meat is coated, and let simmer the beef for a few more minutes. Deglaze the pan with 125 ml (4½ fl oz - ½ cup) of the Burgundy marinade and bring to a boil. add additional marinade until the beef is covered.
cover the pot with baking paper or aluminium foil (or a lid) and braise in the oven for 1½ - 2 hours until the meat is tender. Remove the meat from the pot and set aside. Drain the liquid and boil it in the pot, reducing it by a third.
Meanwhile, add half of the butter in a non-stick frying pan and fry the onions and carrots until golden brown. Remove the onions and carrots with a skimmer and set aside. heat the remaining butter in the same pan, add the mushrooms, season with salt and pepper, increase the heat and fry for another 2-3 minutes, until golden brown and dry.
add the onions, carrots and mushroom mixture to the pot, as well as the bacon and the beef. Put the stew in the oven for another 30 minutes until the vegetables are tender. Remove the bouquet garni and flavor the stew with salt and pepper.
ingredients
1 kg (2 lb 4 oz) beef (good quality, for stews)
100 g (3½ oz) bacon, unsalted
bottle red Burgundy wine
1 bouquet garni (few sprigs flat parsley and thyme and 1 bay leaf)
40 g (1¼ oz) butter
2 tbsp olive oil
3 carrots, peeled and cut into slices
16 pearl onions (or very small onions)
16 mushrooms, cleaned
1-2 tbsp all-purpose flour
Salt and pepper
bœuf bourguignon
21
a few hours before my
mother gave birth to me, she
was preparing pasta al forno. My father took the dish along to the
hospital. So I can proudly say that the
first smell of my life was the smell of
pasta al forno! In my home, pasta al
forno was always served on Sundays
or special occasions. My mother took
a long time to prepare it – she even
started working on the pasta the day
before. I remember standing next to her
when she was frying the eggplants. The
time it took to prepare the dish, and the
delicate smells that lingered in our house
during those hours, make me remember
pasta al forno with special fondness.
For me, pasta al forno sums up the
typical characteristics of Italian food: the
attention that is given to eating together,
the long loving work preparing the
dishes, and the pleasure of good food.
Cristina Torregiani
EuropE west / centRal / south / southeastRecipe serves 4
Oven-baked pasta / Italy
Prepare the tomato sauce: heat 3 tablespoons of olive oil in a large pan over low heat. add the garlic and remove immediately when it turns golden. Make sure not to burn the garlic, otherwise the oil will have a bitter taste. the oil is now flavored with garlic. carefully (this may splatter!) add the tomato purée, salt, sugar and the basil leaves. let simmer this sauce over low heat for at least 40 minutes.
Meanwhile, cut the eggplants into slices not too thin. heat 5 tablespoons of olive oil in a small, non-stick frying pan until the bottom is covered with oil. when the oil sizzles, add a portion of the eggplant. fry for a few minutes on each side, until soft and golden. Place the slices on kitchen paper to absorb the excess oil. Repeat this for all the eggplant slices.
cook the pasta: fill a large pot with a lot of water (the pasta should be covered generously, otherwise it will stick) and add 1 tablespoon of salt. Bring the water to a boil over high heat. add pasta and cook for of the time indicated on the package instructions, as the pasta will finish cooking in the oven. Drain the pasta, return it to the pot, and mix it with 3 tablespoons of tomato sauce, until the pasta is lightly coated with sauce.
Preheat the oven to 180°c (350°f / Gas 4).
assemble the pasta al forno: cover the bottom of a large oven-proof dish with a thin layer of tomato sauce. Put a layer of pasta on top, followed by a generous layer of tomato sauce, grated Parmigiano cheese, and a layer of eggplants and mozzarella. Repeat this until all ingredients are used. last, finish with a layer of tomato sauce.
cover the dish with aluminum foil and place it in the oven for about 20 minutes. uncover the dish and place it in the oven for another 10 minutes or until the mozzarella is melted and the top is a little crispy.
ingredients
600 g (1 lb 4 oz) pasta (penne or other short pasta)
1 l ready-made tomato purée
2 eggplants
2 mozzarella, cut in slices
150 g (5 oz, 1 cup) Parmigiano cheese, grated
75 ml olive oil
1 garlic clove, peeled
12 leaves fresh basil, torn by hand
1 tsp sugar
Salt
Pasta al forno
23
Belgium is the chocolate
country par excellence.
And for Belgian chocolate aficionados
like me, the dessert of choice is a
delicious chocolate mousse!
Annemie Kumps
EuropE west / centRal / south / southeastRecipe serves 4
heat the water and instant coffee in a medium-sized saucepan. add chocolate and stir over medium heat until the chocolate is melted. set aside to cool down.
whisk the egg whites in a bowl until they begin to form peaks. Gradually whisk in the powdered sugar. continue to whisk for 3-4 minutes until stiff.
in another bowl, beat the cream until thickened (consistency of yogurt).
using a spatula, gently fold spoonfuls of the beaten cream into the chocolate mixture until combined. then fold in the egg whites until the mixture is fluffy and light.
spoon the mousse into little cups or glasses and chill for at least 3 hours, preferably overnight.
chocolademousse met koffie
200 g (7 oz) dark chocolate, broken into pieces
50 ml (2 fl oz) water
1 tsp instant coffee
2 egg whites
½ tbsp powdered sugar
200 ml (7 fl oz, 1 cup) heavy cream
Coffee-flavored chocolate mousse / Belgiumingredients
25
these are
quintessential Belgian pancakes.
With a bit of practice, you can serve a
pancake in 10 minutes. The secrets to
make them so thin, golden, and tasty:
keep your frying pan really hot, and
don’t forget to add a pinch of salt.
Inge Struys
Eat your pancakes
with sugar or marmalade.
Or you can finish them with any
kind of fruit (apples, strawberries,
bananas, …). Ice cream lovers
may want to finish pancakes
with a serving of vanilla
ice cream.
EuropE west / centRal / south / southeastRecipe serves 4
Pancakes with raspberries / Belgium
separate the egg. Beat the egg white until the mixture holds stiff peaks.
add the milk, sugar, honey and salt in a separate bowl. sift in the flour and whisk to form a smooth pancake batter. add the egg yolk. carefully whisk in the egg white.
heat a 30 cm (12 inch) non-stick frying pan over high heat. add a small cube of butter and melt. Pour in a ladle of pancake batter (50 ml, 2 fl oz) and swirl the pan so the batter is evenly spread in a thin layer. Bake over medium heat until the bottom side is golden. with a thin spatula, flip the pancake and bake for another 20 seconds. slide onto a plate and keep warm.
Repeat this with the remaining batter, each time adding a little butter. stack the pancakes as you make them.
Prepare the raspberry jam: wash the raspberries and carefully drain them on a paper towel. add half of the raspberries with the sugar and lemon juice in a saucepan and boil over medium heat for about 5 minutes. stir occasionally. Remove from heat and cool.
fold two warm pancakes and put them onto a (warm) plate. add some raspberries, dust with powdered sugar and serve with the raspberry jam.
ingredients
For the pancakes:
1 egg
250 g (8 oz, 1 cup) all-purpose flour
500 ml (17 oz) milk
50 g (2 oz) butter
1 tbsp white sugar
1 tbsp honey
A pinch of salt
For the raspberry jam:
200 g (7 oz) raspberries
200 g (7 oz, 1 cup) white sugar
2 tbsp lemon juice
Powdered sugar, to dust
Pannenkoeken met frambozen
27
this is a dessert from corsica, the
country of my grandparents.
It’s a little cake named canistrelli
(pronounce 'canistrell'). It was my
favorite cookie when I was a kid,
especially when it was flavored with
lemon and served with vanilla cream.
Next to lemon canistrelli, there are also
anis canistrelli – canistrelli with green
anis seeds or canistrelli with white wine,
oranges, almonds, white raisins, .…
The name canistrelli comes from
'canestro', which means basket in
Italian. Formerly, canistrelli were stored
in baskets full of straw to cool down.
Fabrice Axisa
EuropE west / centRal / south / southeastRecipe serves 4
Lemon canistrelli / France-Corsica
Preheat the oven to 180°c (350°f / Gas 4). line a baking tray with baking paper.
in a large bowl, combine the flour, baking powder, sugar and lemon zest. Make a well in the center and pour in the eggs, oil and wine. with a fork, gently stir the liquids into the flour mixture until combined. Knead shortly with your hands until the dough is firm and forms a ball. add more flour if the dough remains sticky.
transfer the dough to a lightly floured work surface. Roll the dough with a rolling pin, or flatten it with the palm of your hands, to a rectangle form, 1 cm (½ inch) thick. with a sharp knife, cut the dough into cubes and carefully transfer these to the prepared baking tray. leave some space between the pieces as they will rise.
Bake for 20 minutes until the canistrelli are set. lower the heat to 165°c (325°f / Gas 3) and bake for 10 more minutes until they turn golden. transfer to a wire rack to cool.
canistrelli are served cold.
ingredients
600 g (1 lb 4 oz, 4 cups) all-purpose flour
250 g (8 oz, 1¼ cup) sugar
Lemon zest of 5 organic lemons
2 packets vanilla sugar (3 tsp)
1 packet baking powder (2 tsp)
150 ml (5 fl oz) vegetable oil
125 ml (4 fl oz, ½ cup) white wine
2 eggs
canistrelli au citron
29
it’s all about stacking layers of
fine ingredients on top of each
other. Galaktoboureko is well-known
throughout Greece. It combines the
typical ingredients of Greek desserts:
layered filo pastry and syrup.
This recipe, like other Greek recipes, is
a like a chip designer’s dream: stacking
layers of fine ingredients on top of
each other. Next, the stack is baked,
so the layer’s delicate flavors fuse. The
result offers much more taste than
the individual layers could ever do.
Its name, galaktoboureko, comes
from the words milk ( in Greek)
and bourek (from Turkish burek, baked
or fried filled pastry). So, literally, the
name translates as milk pie.
Dimitrios Velenis
EuropE west / centRal / south / southeastRecipe serves 4
Milk pie / Greece
Prepare the filling cream: beat the eggs with the sugar until the sugar has dissolved. add the vanilla sugar and lemon zest and beat for a few minutes more.
Boil the milk over medium heat and gradually drizzle the semolina flour into the milk, stirring continuously until the cream is thick and ready. add butter and stir. Remove the milk from the heat and add the egg and sugar mixture. stir until all ingredients are blended. let the cream cool down, then cover the pan with a clean towel.
take a medium-size baking tin (25 x 35 cm, 10 x 14 inch). Brush the bottom, sides, and rim of the pan with melted butter. Divide the filo sheets; half will be used for the bottom of the dessert, half for the top.
add one sheet of filo on the bottom of the baking tin, starting at one side and letting the excess filo extend over one side. Brush the filo on the bottom of the pan with melted butter. lay another sheet over the first, brush with butter, and continue until half the filo sheets have been used.
Pour in the filling cream and spread evenly. turn the extending edges of the filo over the cream.
Place the remaining filo on top, again buttering each sheet, and making sure the edges are folded inside. Butter the top of the last filo and sprinkle with some drops of water.
with a sharp knife, cut through the top filo layers, making diamond shapes. Don’t cut all the way through though. this will allow the syrup to penetrate the pie better, and it will make it easier to cut the prepared galaktoboureko afterwards.
Preheat the oven to 180°c (350°f / Gas 4). Bake the galaktoboureko for 45 minutes until the pastry is golden brown.
Meanwhile, prepare the syrup. cook the water and sugar over medium heat until the sugar is dissolved. flavor with the lemon juice, lemon zest, cinnamon stick and cloves. let it boil for another 10 minutes and leave to cool. Remove the cinnamon and cloves.
when the galaktoboureko is ready, top it with the syrup and let it cool for at least 4 hours (but preferably overnight).
Do not cover the pastry, so it remains crispy.
ingredients
10 sheets filo pastry
125 g (4½ oz, ½ cup) butter, melted
For the filling cream:
6 eggs
300 g (10½ oz, 1½ cups) white sugar
1 packet vanilla sugar (1½ tsp)
1 tsp lemon zest
2 l (72 fl oz, 8½ cups) milk
250 g (8 oz, 2 cups) fine semolina flour
1 tbsp butter
For the syrup:
750 ml–1 l (30-36 fl oz, 3-4 cups) water
1 kg (2 lb 4 oz, 4 cups) white sugar
1 tbsp lemon juice
1 tbsp lemon zest
1 small cinnamon stick
3 cloves
galaktobourekoRecipe serves 8-12
31
EuropE noRth / noRthwest
all swedish have their own
Jansson’s recipe. Christmas in Sweden is synonymous
with large buffets. The herring buffet
serves variations of pickled herring and
the Jansson’s frestelse. The cold buffet
includes bread and fillings such as ham and
salami. And then there is a warm buffet
with meatballs, ground meat with cabbage,
spare ribs, sauerkraut, red cabbage, Brussels
sprouts, … Then, if you still have space
left, there is rice pudding with cinnamon
and milk.
All Swedish have their own Jansson’s
recipe. This is my favorite; I learned it
from my father. He tops his Jansson’s
with grated potato, breadcrumbs and
butter before putting it in the oven.
It makes a delicious crust!
Lars-Åke ragnarsson
A perfect Jansson’s
frestelse is served with
knäckebröd and Swedish
cheese, and with a cold
lager and an aquavit on
the side.
Recipe serves 4
Jansson's temptation / Sweden
Preheat the oven to 200°c (400°f / Gas 6).
Peel the onion and cut into thin slices. Peel the potatoes. save 1 or 2 potatoes for the finishing touch, cut the rest into fine strips.
Grease an ovenproof dish and cover the bottom with a layer of potato strips. add onions, anchovy filets and finish with more potato strips. flavor with about ½ of the cream and some of the anchovy oil. cover the dish with aluminum foil and bake in the oven for about 40 minutes.
take the dish from the oven and remove the foil. add the remaining cream. coarsely grate the remaining potatoes and sprinkle over the dish. top with the breadcrumbs and the remaining chunks of butter. Bake in the oven for another 15-20 minutes until golden brown.
let cool for a few minutes before serving.
tiP! the anchovies you’ll find in the Belgian stores are slightly different from the swedish anchovies. for an authentic swedish flavor, use anchovy-style sprat filets (available at iKea) instead of the anchovy filets on oil.
ingredients
8-10 medium-sized, firm potatoes
1 large onion
200 g (7 oz) anchovy filets on oil
300 ml (10 fl oz, 1¼ cup) heavy cream
2 tbsp breadcrumbs
30 g (1 oz) butter
Jansson's frestelse
EuropE noRth / noRthwest
35
in Yorkshire, when i was a kid,
a woman was only considered
a good Yorkshire-woman if she
could make good Yorkshire
pudding. And everyone in the villages knew who could
and who couldn’t! It really was the distinguishing
sign. My father was from Yorkshire, but my
mother wasn’t. She never made Yorkshire
pudding because she didn't want her cooking to
be compared to that of Yorkshire women, and
to my father’s mother in particular.
Roast beef was a standard meal in the fifties,
which were still pretty hard times in England.
On Sundays, we had freshly roasted beef. And
then on Monday, we would get cold beef. On
Tuesday, there would be stew, made from the
remaining beef. And somehow, we muddled
– culinarily speaking – through the rest of the
week until the next Sunday came along.
ron Cottam
Recipe serves 4
united Kingdomlet the beef warm to room temperature for about 1 hour. Preheat the oven to 220°c (425°f / Gas 7).
Rub the beef with olive oil, salt and pepper. heat a large, heavy-based frying pan over medium heat. add the beef to the dry frying pan and sear quickly on all sides until brown and crispy.
transfer the beef to a fairly shallow roasting pan. surround the beef with rosemary sprigs, and scatter the thyme leaves over the beef by pulling the sprigs through your fingers. top with chunks of butter. Place the roasting pan on a wire rack in the middle of the preheated oven and roast for 1 hour. Baste the roast with beef dripping after half an hour.
while the beef is roasting, prepare the Yorkshire pudding batter. Mix together the eggs, flour and salt in a large bowl. Gradually pour in the milk and whisk vigorously until the batter is fluid (like pancake batter). cover the bowl with a kitchen towel and refrigerate the batter for 30 minutes.
lower the temperature of the oven to 175°c (350°f / Gas 4) and roast the beef for 20 more minutes. if you have a meat thermometer, it should read 57°c (135°f) for medium rare, depending on the size and shape of the roast and the amount of fat. it should be 65°c (147°f) if you prefer medium.
about 10 minutes before the roast is done, place 4 soufflé cups (120 g, 4 oz capacity each) on a spare shelf in the oven to preheat. when the roast is done, remove it from the oven. set aside and loosely cover with aluminum foil. let it rest for about 20 minutes. this allows the juices to set, and makes it easier to carve the meat.
Remove the soufflé cups from the oven and increase the temperature to 200°c (400°f / Gas 6). fill each cup with 1 table spoon of beef dripping and return the cups to the oven until the fat is smoking (2-3 minutes). Remove the Yorkshire pudding batter from the refrigerator and fill each cup three-quarters full with batter. Return the soufflé cups to the oven and bake for 20 minutes until fluffy, golden brown and crispy. Do not open the oven until ready (as the puddings may deflate).
Meanwhile, prepare the gravy: warm the roasting pan over low heat and stir the sediment with a wooden spoon. add some water (or beef stock made from a stock cube) and juices from the meat and boil until reduced by half.
Remove the Yorkshire pudding from the oven. carve the roast beef with a very sharp chef’s knife or an electric knife. Place a soufflé cup on a warm plate, together with 2 slices of roast beef topped with some gravy. serve immediately. accompany the roast beef and Yorkshire pudding with oven-roasted potatoes.
ingredients
For the roast beef:
1 kg 400 (3 lbs) rump of roast (rib or sirloin)
2 tbsp olive oil
50 g (2 oz) unsalted butter
4 sprigs rosemary
4 sprigs thyme
Salt and pepper
For the Yorkshire pudding:
3 eggs, beaten frothy
125 g (4 oz, 1 cup) all-purpose flour, sifted
275 ml (9¾ fl oz, 1 cup) full-cream milk
4 tbsp beef dripping
½ tsp salt
roast beef withyorkshire pudding
EuropE noRth / noRthwest
37
Whiskey originated in Ireland over
600 years ago, but Irish coffee is a
comparatively recent phenomenon.
It was invented by an Irish barman
called Joseph Sheridan in the 1940s. One
winter's night, some American travelers, on
a stopover at Shannon airport, asked for
something to fortify them from the cold
weather. Sheridan proposed adding a little
whiskey to their coffee. These tourists must
have enjoyed this innovation because shortly
afterwards Irish coffee started appearing in
restaurants and bars in the United States.
My wife hates the taste of whiskey so
when I am making Irish coffee she always
reminds me to make hers without alcohol.
One Christmas, several years ago, she picked
up my Irish coffee (with whiskey) by mistake
and drank it before I noticed the mix-up. She
commented on how much she enjoyed it, so
I didn't say anything.
one of the secrets of a
good marriage is knowing when to say nothing!
Ever since, I have always put a little
whiskey in her Irish coffee. She has never
noticed the additional magic ingredient
and often comments that no one
can make Irish coffee as good as I can!
John McCormack
Recipe serves 4
Ireland
use 4 irish coffee glasses or heat-resistant glass tumblers. Pour the whiskey into the glasses, and add the coffee, leaving about 2 cm (¾ inch) at the top of each glass for the cream.
stir in a level teaspoon of brown sugar. even if you do not normally take sugar in your coffee you need a little now to help the cream to float.
whip the cream until it is just starting to thicken. it is important not to overwhip the cream as it must still be pourable.
Pour the cream carefully onto the coffee so that it floats on top. to help prevent it from mixing with the coffee, pour the cream onto the back of a spoon held just above the surface of the coffee.
the coffee is drunk hot through the layer of cream.
ingredients
120 ml (4 fl oz, 1 cup) Irish whiskey
120 ml (4 fl oz, 1 cup) heavy cream (or whipping cream)
360 ml (12 fl oz, 1½ cup) freshly brewed coffee
4 tsp brown sugar
irish coffee
EuropE noRth / noRthwest
39
Recipe serves 4
EuropE centRal east / east
a soup forspecial occasions.
Festtagssuppe – it’s all in the name – is
a soup for special occasions. It is typical
for my native region, which is Franconia,
to the north of Bavaria (Germany).
Festtagssuppe is served on special occasions
such as weddings and first communions,
where 100 or more people are invited to
the table. Traditionally, the preparation of
Festtagssuppe starts the day before the
actual diner. The ingredients and the way of
preparing them have been handed over for
generations and are never changed.
Until some time ago, we had this peculiar
tradition: the cook, who had been working
for 2 days straight, put a piece of cloth in
the wood oven and let it slightly burn. She
then attached it to a large spoon in the
form of a sack. It was passed around the
table, so that the guests could see that the
cook had worked so hard that her apron
got burned. Everyone around the table then
put a small amount of money in the burned
sack as a tip for the cook.
Dirk Manger
Recipe serves 4
Wedding soup / Germany
Place a pot with 3 l (7 lbs) of water over medium heat. add the beef, bones, vegetables, bouquet garni, salt and crushed peppercorns, and bring to a boil. skim off any scum, then reduce the heat to low-medium and let simmer for at least 2 hours. Drain through a sieve and remove the meat, bones and vegetables. Drain the broth once more through a cheesecloth, to make sure any remaining splinters from the bones are removed. then pour the broth into a clean pot and let simmer at low heat for half an hour. You need at least 1 l (2¼ lbs, 4 cups) for 4 people.
Meanwhile, prepare the meatballs. in a large bowl, mix all ingredients into a firm mixture. add more breadcrumbs if the mixture is not firm enough. form ping-pong-sized balls with your hands. Plunge the balls into the simmering broth and bring to a boil. lower the heat and cook for 15 minutes. Remove from the heat and leave the balls in the broth for another 5 minutes.
add all ingredients for the batter in a bowl. Mix into a thin fluid batter (like pancake batter). fill a deep, non-stick frying pan with 5 cm (2 inch) vegetable oil and heat at 175°c (350°f). carefully pour in batter through a skimmer with large perforations, and fry the resulting strings for a few seconds until golden. Drain on paper towels.
Place the strings in a soup bowl; then add the soup and a few meatballs.
ingredients
For the soup:
1 kg (2¼ lbs) good quality beef (e.g. from a young ox) + some bones
2 stalks celery, cut in pieces
3 carrots, cut in pieces
1 large onion, peeled and cut in half
1 bouquet garni (few sprigs flat parsley and thyme and 1 bay leaf)
Salt and pepper
For the meatballs:
250 g (8 oz) ground beef liver
2 eggs
1 onion
2 tbsp chopped leaves of flat parsley
Ground nutmeg
Salt and pepper
Breadcrumbs
For the batter:
2 eggs
4 tbsp evaporated milk (10-20% fat)
100 g (3½ oz, ¾ cup) all-purpose flour
A pinch of salt
A pinch of baking soda
festtagssuppe
EuropE centRal east / east
43
Pierogi is a christmas dish, but my mother knows i love it, and she always
prepares it when i visit Poland.
On Christmas Eve, the whole family is
united around one table. The oldest
person at the table opens the celebration
with the Christmas story from the bible.
The whole family then prays for the family
members that passed away during the past
year. Then everyone exchanges hostia
pieces, wishing each other all the best and
apologizing for any issues.
Traditionally, Christmas dinner consists
of 12 Christmas dishes, representing the
12 apostles. The cold dishes are put on
the table and you can eat them whenever
you like. The warm meals are served one
after the other: Beetroot soup, Pierogi
and fish. Last, the desserts, a variety of
cakes, are served.
Malgorzata pawlak
Pierogi can be served
in two ways: (1) Fry the onions
until golden and translucent. Place
some boiled pierogi on a plate and cover
with the fried onion and oil. Season with
salt. (2) Fry the boiled pierogi in sunflower
oil on medium heat. Make sure the oil does
not get too hot; the pierogi should be
equally golden on all sides.
Recipe serves 4
Dough dumplings of sauerkraut and mushrooms / polandMix all ingredients for the dough and knead. But not too long, the dough should still be a bit sticky.
scatter some flour on your working surface and rolling pin, to prevent the dough from sticking to the surface. take a portion of the dough, and roll it out with a rolling pin until it is 2-3 mm (1/16 inch) thick. Make sure the dough is not too thick. cover it with a clean towel and leave to rest.
Meanwhile, prepare the filling. if you use canned sauerkraut, usually it is already cooked and the strong acid flavor is gone; just chop it finely. if you use raw sauerkraut, cook it first with 2 cups of water for about 20 minutes or until it is soft. Dry and cool the sauerkraut. then chop it finely.
add 1 tablespoon of oil to a large non-stick frying pan and place over medium heat. when the oil sizzles, add the chopped onions, season with salt, and fry until the onions become translucent. add the fried and chopped mushrooms, sauerkraut and more oil if necessary. season with salt and pepper, and stir with a wooden spoon until the mixture is combined. fry the onion, sauerkraut, mushroom mixture until golden brown. cool the filling before use.
with the rim of a teacup or glass, cut circles from the rolled-out dough. Put a teaspoon of the filling on one half of each circle. cover with the other half, forming a half-moon shape. Press with the palm of your hand to remove any remaining air. Drip some water on the edges of the pierogi, and seal them well with your fingertips or with the teeth of a fork.
fill a large pot with plenty of water, add ½ teaspoon salt, and bring to a boil. carefully add a batch of pierogi; do not overfill the pot. after 2 minutes of cooking, stir them carefully with a wooden spoon. Keep the water at a good boil and cook for 3-5 more minutes until the pierogi float to the top. from that moment on, cook for 3 more minutes. the total cooking time should be about 8 minutes, and not exceed 10 minutes.
carefully, not to break them, remove the pierogi from the water one by one with a slotted spoon. Place them on a clean towel. take care that the pierogi do not touch or they will stick.
Repeat with the remaining pierogi; make sure the water is boiling before you add the next batch.
ingredients
For the dough:
450 g (1 lb, 3 cups) all-purpose flour
Extra flour for kneading and rolling the dough
½ tsp salt
1 large egg
2 tbsp sour cream or 3 tbsp sunflower oil
125-250 ml (4-8 fl oz, ½-1 cup) lukewarm water
For the filling:
1 kg 800 (4 lbs) sauerkraut
450 g (1 lb) wild mushrooms, fried and finely chopped
2 onions, fineley chopped
Sunflower oil
Salt and pepper
Pierogi
EuropE centRal east / east
45
sarmale is a christmas dish.
In the North of Romania, sarmale
is prepared with cabbage and in the
South with wine leaves. In the North
it resembles French cabbage rolls with
rice filling, in the South it is similar
to Greek stuffed wine leaves.
Sarmale takes some time and effort
to prepare, so it is typically served at
Christmas, as an in-between after the
starter and soup, and before the roast.
In every family, a huge cooking pot of
sarmale is prepared, enough to eat
sarmale for one and a half week. So
when you visit family or friends the
days after Christmas, they serve you
their sarmale stock. In the end, you’ve
had enough sarmale to survive until
next Christmas.
Alexandru Andrei
Serve the
sarmale with
sour cream.
Recipe serves 4
Cabbage rolls / romania
Put the rice in a large bowl and pour boiling water over it. let soak for 15 minutes, then drain and keep aside in a large bowl.
heat 2 tablespoons of oil in a large, non-stick frying pan over medium heat. add the carrots, onions and tomato paste. fry and stir until the vegetables are tender. then add them to the bowl with rice.
use the same non-stick frying pan and heat 2 more tablespoons of oil over medium heat. add the pork and beef and fry shortly for about 3 minutes until the meat is brown on the outside. with a wooden spoon, break up the meat into crumbs while frying. add the meat to the bowl with rice and vegetables and season with paprika powder, caraway seeds, salt and pepper. stir until everything is combined and set aside to cool.
carefully remove 16 leaves from the cabbage and place them in a large pot with about 10 cm (4 inch) of water and the lemon juice. Bring to a boil and cook for about 5 minutes until tender and flexible. transfer to a sieve, rinse under cold running water and drain.
Grease a pot and cover the bottom with half of the sauerkraut.
Prepare the rolls: place 2 tablespoons of the meat, vegetable and rice mixture in the center of a cabbage leaf and wrap the leaf around to cover. start at the vein side, fold the sides over onto the filling. continue rolling to the edge of the leaf. Put the roll edge-side down in the pot, onto the sauerkraut. Do this with all the leaves: tuck the rolls tightly in the pot in a single layer. add a second layer if needed. top the rolls with the rest of the sauerkraut, including the juice. Pour boiling water into the pot to cover the cabbage rolls and place over medium heat. cover and let simmer for about 45 minutes.
ingredients1 medium cabbage
2 tbsp lemon juice
500 g (1 lb) sauerkraut
125 ml (4 fl oz, ½ cup) sour cream
For the filling:
200 g (7 oz, 1 cup) uncooked rice
4 tbsp sunflower oil
3 carrots, roughly grated
3 onions, chopped
3 tbsp tomato paste
250 g (8 oz) ground beef
250 g (8 oz) ground pork
1 tbsp sweet paprika powder
1 tbsp caraway seed
Salt and pepper
sarmale
EuropE centRal east / east
47
traditional and popular.
The name 'Lapte de pasare' is Romanian;
it translates as 'bird's milk'. The dessert is
traditional and very popular in Romania. It is
made of egg white dumplings served with
a milky custard sauce. Usually the sauce is
thin, almost liquid, with a high proportion
of milk and with the dumplings floating on
the milk. There is a variation with a thicker
sauce, served on top of the dumplings.
Lapte de Pasare is an elegant dessert,
also befitting festivities where
champagne is served. Pofta buna!
Andrada Lazea
Recipe serves 4
Bird's milk /romania
add the milk and vanilla sugar in a saucepan and bring to a boil.
separate the eggs. Beat the egg whites until the mixture holds stiff peaks. while beating, add half of the sugar. optionally flavor the egg whites with a few drops of orange essence.
with the help of two tablespoons, form dumplings. Boil these for 1-2 minutes and on all sides in the milk. the dumplings will absorb some of the milk and then coagulate. Remove the dumplings from the milk and set aside. Keep the milk.
Place the egg yolks in a large metal bowl suspended over, but not touching, a pan of boiling water. Mix the egg yolks for a few minutes with the milk and the rest of the sugar. the mixture should thicken but remain thin enough so that it can be poured. add the dumplings – they should float on top of the sauce. Remove from the heat and let cool in the refrigerator.
serve cold, in a glass or crystal cup. Decorate with mint leaves or orchid flowers.
ingredients
1 l (36 fl oz, 4½ cups) milk
1 tsp vanilla sugar
6 eggs
200 g (7 oz, 1 cup) sugar
Orange essence (optional)
Mint leaves, to decorate
lapte de pasare
EuropE centRal east / east
49
Recipe serves 4
EurASIA noRth / centRal
at celebrations, you combine
it with Russian vodka.
Borsch is a thick beetroot soup, famous
in Russia and all over East and Central
Europe. Borsch is served as a main dish,
in large portions, eaten from large plates.
According to a popular Russian saying,
grandmothers are the best cooks, even
better than restaurant chefs. And yes,
my grandmother’s borsch is the best
I’ve ever tasted.
Alexei Ivanov
In winter it
can be served hot, but in
summer it is mostly served cold.
For cold borsch, add more sugar.
Instead of pure beef, you may also use
a mixture of beef and pork, poultry
or even fish, depending on the
season or occasion.
Recipe serves 4 EurASIA noRth / centRal
Beetroot soup / russia
Place the beetroot in a pan and cover it with water. Bring to a boil and let simmer over medium heat for about 35 minutes or until the beetroot is tender. Remove the pan from the heat and let the beetroot cool in its liquid.
cut the beef in 2.5 cm (1 inch) cubes. heat the oil over medium heat in a large non-stick frying pan and sear the beef cubes on all sides. Remove the beef cubes from the pan and set aside.
fry the onion in the same pan until soft, stirring occasionally. add the garlic and caraway seed and fry gently, without browning. add the seared beef, carrot, celery, bay leaf and allspice powder. cover with the beef stock. Bring to a boil and let simmer for 2 hours on low heat, until the meat is tender. carefully remove the beef cubes and set aside. sieve the broth and remove the vegetables.
Meanwhile, remove the beetroot from the liquid and keep ½ l (17 oz, 2 cups) liquid aside. cut two beetroots in small cubes and purée the rest in a food processor until smooth. add the vinegar to keep the deep magenta color and to add a slightly sour flavor. taste and, if necessary, add more vinegar. season with salt and pepper.
Bring the broth to a boil and add potato cubes, tomatoes, tomato purée, cabbage, beetroot purée, beetroot liquid and sugar. cover and let simmer for at least 15 minutes. add the meat and let simmer uncovered for another 10 minutes. add the beetroot cubes. sprinkle dill and parsley and season to taste.
serve hot, in small bowls, topped with a spoonful of sour cream and with a chunk of bread.
ingredients
600 g (1 lb 5 oz) beetroot, peeled
2 tbsp red wine vinegar
450 g (1 lb) beef
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
½ tsp caraway seed
1 carrot, finely diced
1 stalk celery, finely diced
A pinch of allspice powder
1 bay leaf
1 l (36 fl oz, 4½ cups) beef stock
1 potato, peeled and cut in cubes
200 g (7 oz, 2½ cups) tomatoes, chopped
1 tbsp tomato purée
200 g (7 oz, 2½ cups) white cabbage, shredded
½ tsp brown sugar
2 tbsp dill leaves, chopped
1 tbsp parsley, chopped
Salt and pepper
100 ml (3½ fl oz) sour cream
borsch
53
legend has it that palov
was served to alexander the Great and his
army when he invaded Marokanda (nowadays
samarkand).Palov is one of the main dishes in
the Uzbek cuisine. The Uzbeks are
very proud people: they say they
cook the most delicious and tasteful
palov in Central Asia. On special
occasions such as weddings, the
Oshpaz, or master chef, cooks the
palov on an open flame, sometimes
serving up to 1,000 people from
a single cauldron. It takes years
of practice to prepare this dish –
containing up to 100 kilograms of
rice – for such a crowd.
Abdulaziz Karimkhodjaev
Recipe serves 4
Steamed rice with lamband vegetables / uzbekistan
first, prepare the lamb. this preparation is called zirvak: cut the lamb in 3½-4 cm (1½ inch) cubes. heat the oil in a large, heavy pot on a medium heat. carefully, to avoid spattering, add the onions, carrots, lamb cubes and half of the salt. fry, stirring frequently, for about 6 minutes or until the meat is seared all over, and the vegetables are tender. Pour in the water and spices and bring to a boil. lower the heat and let simmer over low heat for about ½ hour. add water if the mixture is no longer moist.
Meanwhile, soak the rice in cold salted water for 30 minutes. then rinse it under cold water until the water is clean. this will remove the starch and will keep the rice from sticking to the pot at the end of cooking. Drain the rice.
top the zirvak with the rinsed rice. carefully spread out the rice; do not mix it with the zirvak. slowly pour hot water over until it is about 2 cm (¾ inch) above the rice. add the remaining salt and bring to a boil. cook on medium heat until the water is evaporated. in uzbekistan, this is done in a kazan, a cone-shaped pot.
scoop the rice to the middle of the pot into a small pile, again without mixing the rice with the zirvak.
Pierce holes through the layer of rice, using the handle of the spoon. the moisture of the palov will evaporate and cook the rice. the holes allow the steam to pass through the rice.
lower the heat, cover the pot with a lid and let simmer for 15 minutes. take care the palov doesn’t burn. as ever, do not stir or mix the rice with the palov. Remove the pot from the heat, and set aside for 10 more minutes until all fluids are evaporated.
scoop a pile of rice on a plate and top with the zirvak.
ingredients
500 g (1 lb 2 oz) lamb, without bones
250 ml (8 fl oz, 1 cup) vegetable oil
6 large carrots, finely diced
4 onions, finely chopped
750 ml (1½ fl lbs, 3 cups) water
½ tsp salt
½ tsp caraway seeds
½ tsp cumin
Paprika powder, to taste
1 kg (2 lbs 4 oz) rice
Palov EurASIA noRth / centRal
55
Recipe serves 4
AFrICAwest / south / centRal / east-centRal
Bobotie all over africa.
Bobotie is a traditional South-African
sweet-and-sour dish with ground meat.
The origin of Bobotie can be traced
back to the Huguenots that fled France
in 1600-1700 and settled in the Eastern
Cape, where the dish was further
enriched with Malay influences.
Geraldine Jamieson
The yearly 'trek' had come
To visit 'ouma' by the sea
Food for the road had been baked
By my mom, my sis and by me
The road was long and hot
Hunger pangs took their toll
'Koeksisters' sweetened the mouth
While savory 'vetkoeks' filled the hole
Ouma's 'melkert' waiting on table
When we arrived in time for tea
There she was in the kitchen
Putting together the 'Bob-o-tie'
Recipe serves 4 AFrICA west / south / centRal / east-centRal
Sweet-and-sour oven dish / South-Africa
Preheat the oven to 180°c (350°f / Gas 4). Grease a large ovenproof dish.
heat the olive oil. fry the onion and garlic until wilted. add curry powder, turmeric and cumin. Mix, then fry for another minute until absorbed. add 1 tablespoon of water if too dry. Remove from heat and add the ground meat.
tear the bread into small chunks and place in a large bowl. add 2 tablespoons of milk, 1 egg, apricot jam, dried apricot or mango, raisins, almonds, lemon juice and season with salt and pepper. add this mixture to the seasoned meat. Mix well and let simmer for 15 minutes on low heat, stirring occasionally.
Place the mixture in the ovenproof dish and flatten the top. stick the 2 bay leaves in the meat mixture. cover with aluminum foil and bake for ½ hour in the oven.
whisk in the remaining milk, egg and salt and cover the ground meat mixture. Bake for another 15 minutes, uncovered, until the top is golden brown and the egg mixture has set.
serve with yellow rice (white rice mixed with a pinch of saffron).
ingredients
600 g (1 lb 5 oz) beef (or lamb), ground
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
½ tsp cumin
½ tsp turmeric
1 thick slice white bread
125 ml (4½ fl oz, ½ cup) milk
2 eggs
1 tbsp lemon juice
30 g (1 oz) raisins
2 tbsp almond, flakes
1 tbsp apricot jam or chutney
2 tbsp dried apricots or mango, chopped
1 tbsp salt
1 tbsp curry powder
2 bay leaves
Salt and pepper
bobotie
59
in south-africa, you can buy them
in food stalls on every street
corner. they are especially popular at rugby matches,
where they are eaten as sweet
snacks.Koeksisters are made from fried dough
dipped in a cold syrup of sugar, ginger and
lemon. The trick is to dip your freshly fried
hot koeksisters in the cold syrup. This will
seal the syrup outside and leave the inside
of the koeksisters dry and crispy.
Koeksisters are quite a bit of work to
prepare, but well worth the job: they
taste delicious!
Geraldine Jamieson
Recipe serves 4
Deep-fried twisted doughnut dipped in syrup / South-Africa
Prepare the syrup: put all the ingredients in a saucepan and bring the mixture to a light boil. Boil over medium heat, stirring frequently, until the sugar has completely dissolved. cover the mixture with a lid and boil for 1 more minute. Remove the lid and boil the syrup for a further 5 minutes, without stirring, until it is thick and syrupy. Remove the syrup from the heat and allow it to cool for at least 2 hours in a refrigerator, but preferably overnight.
to make the batter, sieve the dry ingredients together. Mix in small chunks of butter with your fingertips. Beat the egg in a separate bowl and add 250 ml (8 fl oz, 1 cup) of the milk or water. Mix lightly with the dry ingredients until you have a soft dough. add more milk or water if the dough is too stiff. Knead well until small bubbles form under the surface of the dough. cover with a damp cloth and allow to stand for 30 minutes to 1 hour.
form koeksisters: roll out the dough, 1 cm (½ inch) thick. cut strips of 1 cm (½ inch) wide and plait 2 strips together.
heat vegetable oil to 180-190°c (360-375°f) in a non-stick frying pan. test the oil: a chunk of bread should turn golden brown in a minute. fry the koeksisters for about 1-2 minutes, or until golden brown. then turn them over with a fork and fry some more until the other side is golden brown as well. Remove the koeksisters and drain them on kitchen paper.
Place the container with the syrup in a bowl of ice so that the syrup will stay cold. Plunge the koeksisters in the cold syrup for 1-2 minutes. Remove them from the syrup with a slotted spoon, allowing the excess syrup to drip back into the container. Drain your koeksisters on a wire rack.
ingredients
For the syrup:
1 kg (2 lb 4 oz) sugar
500 ml (17 oz, 2 cups) water
10 cm (4 inch) fresh ginger, peeled and grated
½ tsp tartaric acid (or ½ tsp lemon juice, since tartaric acid is hard to find)
A pinch of salt
Lemon zest and juice of ½ lemon
For the dough:
500 g (1 lb 2 oz) all-purpose flour
½ tsp salt
2 tbsp baking powder
55 g (2 oz) butter
1 egg
250-375 ml (9-13 fl oz, 1-1½ cups) milk or water
Koeksisters AFrICA west / south / centRal / east-centRal
61
Recipe serves 4
AFrICAnoRth / MaGhReB
Couscous
is a staple ingredient of
North African cooking. It is made
from semolina grains, easy to prepare,
and very versatile. You may serve it
warm or cold, in salads, as stuffing
or as accompaniment. Using chicken
or vegetable stock instead of water
adds an additional flavor.
everybody in our family is crazy about
my mother’s couscous!
Every time my parents prepare
couscous, they invite me and my
sisters with our families to come and
join them for dinner. My favorite is
couscous with lamb, but you can
also prepare couscous with chicken
or squid. Vegetarians may want to
replace the meat with some extra
zucchini, pumpkin and chickpeas.
olfa Marzouk
Recipe serves 4 AFrICA noRth / MaGhReB
Couscous with lamb / Tunesia
in a bowl, mix the sweet paprika powder and cayenne pepper, grated ginger, bay leaves and 5 tablespoons of olive oil. coat the lamb chops and marinate for at least 4 hours, preferably overnight.
in a small frying pan, heat 1 tablespoon of olive oil over low heat and fry the onions for 2 minutes, or until translucent and soft.
in a large, heavy frying pan, heat 2 tablespoons of olive oil over medium heat. fry the lamb chops for 4 minutes on all sides or until just cooked through. add water to cover the lamb and bring to a boil. cook for 30 minutes at the boiling point. add the sautéed onions, orange juice, honey and cinnamon. season with salt and pepper. cook for another 15 minutes at the boiling point. add the almonds and prunes and mix until well combined. Remove from the heat, cover, and set aside to rest.
Meanwhile, place the dry couscous in a large bowl. add boiling water, covering the couscous and adding an extra 1.5 cm (½ inch) of water. set aside for 10 minutes or until the liquid is absorbed. Just before serving, fork through the couscous to separate the grains. then add the butter and fluff up with a fork.
spoon the lamb chops on a plate and top with the sauce. sprinkle the sesame seeds on top and serve immediately with the couscous.
ingredients600 g (1 lb 5 oz) lamb chops, cut into 2.5 cm (1 inch) cubes
115 ml (3½ fl oz) olive oil
2 tbsp sweet paprika powder
½ tsp cayenne pepper
1 tbsp ginger root, finely grated
3 bay leaves
3 small onions, peeled and sliced
300 ml (10 fl oz, 1¼ cups) water
2 oranges, juice only
125 ml (4 fl oz, ½ cup) honey
1 tsp cinnamon
8 prunes, pitted
75 g (2½ oz) whole blanched almonds, roasted
Salt and pepper
180 g (6 ½ oz, 1 cup) couscous
300 ml (10 fl oz, 1¼ cups) boiling water
50 g (1¾ oz) butter
Sesame seeds, to garnish
Koskossi bilahm elkharouf
65
the mother of ali.
The name 'Om Ali' is Arabic and translates
as 'the mother of Ali'. My father is called
Ali, and so my grandma is Om Ali. When
we're eating Om Ali, we always joke that
we're eating grandma!
Legend has it that Om Ali was the wife of
the Sultan Ezz El Din Aybek, an Egyptian
ruler during the Mamluk era. Om Ali was
the first wife of the sultan and the mother
of his son Ali. After some years, the sultan
divorced Om Ali to marry the evil Shajar
Al-Dur. However, when Sultan Aybak
wanted to remarry a second time, Shajar
Al-Dur went crazy and killed him. Now
Shajar Al-Dur and Om Ali had a dispute
over whose son would be the successor to
the Sultan. In the end, Om Ali bribed Shajar
Al-Dur's servants to kill her by beating her
with wooden slippers. The whole city
celebrated Shajar Al-Dur’s death enjoying
the delicious dessert that Om Ali prepared
for this occasion.
Salma Bakr
Om Ali is an Egyptian dessert made from layers of crispy puff pastry
and nuts, and covered with sweet milk, cream and butter. Egyptians are crazy about it; they eat it on celebrations such as weddings
and family parties, but also on everyday occasions.
Recipe serves 4
Pastry with nuts / Egypt
Preheat the oven to 175°c (350°f / Gas 4).
Place the pastry on a buttered baking tray. Bake until puffed and the top layer turns crunchy and golden. watch closely: this will take only a short time. continue until all the sheets are baked.
Preheat the oven grill.
in a bowl, mix the walnuts, pecans, hazelnuts, raisins, coconut and 1 tablespoon of sugar. crush the crunchy pastry and stir the pieces into the nut mixture. line a baking tray with baking paper and spread the mixture evenly.
Bring the milk and half the sugar to a boil in a saucepan over medium heat. Pour the sugared milk over the nut and pastry mixture.
Beat the heavy cream with the remaining sugar until stiff peaks form. spread the cream evenly over the mixture in the baking tray. Place the om ali under the grill until its top is golden brown.
serve hot.
ingredients
250 g (8 oz) ready-prepared puff pastry, in sheets
½ l (16 oz, 2 cups) milk
60 ml (2 fl oz, ¼ cup) heavy cream
125 g (4½ lb, ¾ cup) white sugar
30 g (1 oz, cup) walnuts, chopped
60 g (2 oz, ¼ cup) pecans, chopped
60 g (2 oz, ¼ cup) hazelnuts, chopped
60 g (2 oz, ¼ cup) raisins
50 g (1¾ oz, ¾ cup) coconut, flakes
om Ali
AFrICA noRth / MaGhReB
67
served in decorated glass
teacups. Traditionally, mint tea is served in
decorated glass teacups. It is poured
from a height, so that a layer of foam
is formed on the surface. The most
popular tea used is Gunpowder tea,
but Chinese green tea will do as well.
As the tea has to be served really hot,
there is only one way to drink it: the
Maghreb way. So slurp from your teacup
with a lot of pleasure and noise!
olfa Marzouk
Recipe serves 4
Mint tea / Maghreb countries
Bring 1 l (35 fl oz, 4 cups) water to a boil and rinse the teapot with a small amount of water. add some more hot water and swish around to warm the teapot.
wash the mint leaves under cold running water and shake to remove the water. Rub the mint leaves and stalks for a few seconds to release the flavors.
empty the teapot. add the tea, mint and sugar. cover with hot water, making sure all mint leaves and stalks are covered. if not, they will turn black and release a bad taste.
let the tea brew for no longer than 3 minutes (or it will turn dark and bitter). stir the leaves a few times with a large spoon.
Pour the tea into glass teacups and serve very hot.
tiP! to finish, you may sprinkle some pine tree seeds over the tea in your glass.
ingredients
10 fresh mint sprigs, undamaged
1½ tsp Gunpowder tea (or Chinese green tea)
6 tsp sugar
1 l (35 fl oz, 4 cups) water
chaiy binaanah
AFrICA noRth / MaGhReB
69
Recipe serves 4
ASIAwest / southwest / MiDDle-east
few ingredients, rich flavor.
Khoreshe fesenjan is an Iranian chicken
stew with pomegranate and walnut. It
is one of my favorite dishes and a
simple recipe, with few ingredients,
but the result is very rich in flavor.
Nuts are a typical ingredient in the
Iranian kitchen. But they are not cheap,
and therefore khoreshe fesenjan is served
on special occasions, for guests or family
visits, or at parties such as New Year's Eve.
Maryam Ashouei
You can personalize
the recipe: replace the
chicken with small meatballs or
sweet potato, or make it sweeter by
adding sugar. Also, you can easily
turn it into a vegetarian sauce
for rice; it will still taste
wonderful.
Recipe serves 4 ASIA west / southwest / MiDDle-east
Pomegranate chicken curry / Iran
heat the oil in a large, non-stick frying pan. add the chopped onion and fry until golden. add the chicken legs, season with salt and pepper and fry until the chicken legs are golden brown on all sides. add the water and bring to a boil. cover with a lid and cook for 25 minutes or until the chicken is tender. Remove the chicken legs from the pan and set the legs aside.
Meanwhile, add the walnuts to a food processor and process. the result should be a paste.
add the walnut paste and the pomegranate paste to the chicken broth and stir to combine. let simmer for about 2 hours on low heat, until the sauce is brown and the walnut oil floats on the surface.
add the chicken legs and cover them with the sauce. let simmer for another 20 minutes. serve with white rice.
to garnish: add a handful of pomegranate seeds and sprinkle them over the dish.
ingredients
4 chicken legs
2 tbsp vegetable oil
1 onion, chopped
250 ml (8 fl oz, 1 cup) water
250 g (8 oz, 1½ cup) walnuts
3 tbsp pomegranate paste
Salt and pepper
Khoreshe fesenjan
73
turkish tradition has it that
kebabs were invented by
medieval turkish soldiers.
They used their swords to grill meat
over open-field fires. However, the
dish has been native to the Near East
and East Mediterranean - especially in
Greece - since ancient times.
Deniz Sabuncuoglu Tezcan
Recipe serves 4
Lamb shish kebab / Turkey
start preparing the shish kebabs a day ahead. cut the lamb into 2.5 cm (1 inch) cubes, trimming off any excess fat and silver skin. Place the lamb cubes on a non-metal plate.
Prepare the marinade: mix the olive oil, lemon juice, garlic, onion and oregano in a bowl. Pour the marinade over the lamb and season well with pepper and salt. turn the lamb cubes over with a spoon to coat them well. cover with plastic foil and refrigerate overnight.
the next day, remove the plate from the refrigerator 1 hour before and keep at room temperature.
Blanch the shallots in boiling water for 5 minutes, then plunge them into cold water. Peel and trim. slice the sweet pepper in half along the length; remove the seeds and ribs, and cut in 2.5 cm (1 inch) squares. clean the mushrooms with a mushroom brush or paper towel. arrange the lamb cubes and vegetables on the skewers, pressing them firmly together.
Preheat the grill (or barbecue). Place the kebabs on a wire rack or side by side across the length of a roasting pan, and grill until the lamb is just done, pink but not raw, 4-5 minutes for each side.
Place 2 shish kebabs on a plate and serve with pide or rice.
tiP! should you use bamboo skewers, first soak them in water for at least 30 minutes.
ingredients
For the shish kebabs:
500 g (1 lb 2 oz) lamb, boneless
12 shallots
1 green sweet pepper
1 yellow sweet pepper
12 mushrooms
For the marinade:
3 tbsp olive oil
1 lemon, juice only
2 garlic cloves, grated
1 onion, grated
1 tsp oregano
Salt and pepper
ASIA west / southwest / MiDDle-east
Kuzu sis kebap
75
in every turkish city you’ll find
pide houses. The dough thickness and shape
may vary from city to city.
Pide is a flat bread, whose history
extends far into antiquity, since flat
breads in general, whether leavened
or not, are among the most ancient
breads, needing no oven or even
utensil for their baking.
Deniz Sabuncuoglu Tezcan
Recipe serves 4
Turkish bread / Turkey
Mix the yeast with the sugar and ½ cup of lukewarm water. sift the flour in a large bowl, add the yeast mixture, and stir until combined. Make a well in the center and add the rest of the lukewarm water.
turn the dough onto a lightly floured surface. Knead for 15 minutes with your hands until the dough is elastic and smooth and doesn’t stick to your hands. cover the dough with a damp clean towel and let it rise in a warm, draft-free place for 1-1½ hours or until the dough has doubled in size.
Preheat the oven to 200°c (400°f / Gas 6).
turn the dough onto a lightly floured surface and cut it in half. stretch each piece so you have a flat, round cake of around 30 cm (12 inch). flatten the center a little more.
Grease a baking tray and scatter some flour over it. Place the dough of one pide on the tray.
Mix the egg yolk with olive oil and sugar and brush half of the mixture on the top of the pide. Dip your pointing finger in the olive oil and make indentations on the top of the dough. scatter half of the sesame seeds over the dough and place the baking tray in the middle of the oven. Bake the pide for 15 minutes, or until golden. next, bake the second pide.
cool the pide on a wire rack.
ingredients
7 g (1 packet) dried yeast
1 tsp sugar
500 g (1 lb 2 oz, 3½ cups) all-purpose flour
1 tsp salt
375 ml (13¼ fl oz, 1½ cups) lukewarm water
Olive oil, to grease
1 egg yolk
1 tsp sugar
1 tsp olive oil
2 tsp sesame seeds
Pide
ASIA west / southwest / MiDDle-east
77
Recipe serves 4
ASIAeast / southeast
Known for its healing and
healthy properties.
My mother taught me how to prepare
this dish, which is very popular in the
south of China. It’s a typical lunch or
dinner dish, one of the dishes of a meal.
I always take the soup first and then the
rice and other dishes, but you may as well
do it the other way around.
Lotus root soup with ribs is not only tasty
and easy to prepare, it is also known for its
healing and healthy properties. Lotus roots,
jujube fruit and cuttlefish have been used
in Chinese medicine for centuries.
Being abroad, I miss the Chinese food.
What the Chinese restaurants here
serve does not resemble the real Chinese
kitchen. In China, you still taste the flavor
of the different ingredients; it is not
mixed and covered with sauce.
Shuzhen You
Recipe serves 4 ASIA east / southeast
Lotus root soup with ribs / China
Blanch the pork ribs in boiling water. wash them well in cold water to remove the remaining impurities; then drain them. trim off the excess fat and set aside.
soak the red dates for a few minutes, until softened.
Peel the lotus roots and cut in slices. Put the roots in a bowl of water to prevent them from turning black. You may use canned lotus root if fresh roots are not available.
Prepare the broth: place the cleaned ribs, the sliced lotus root and the cuttlefish in a large pot with 1 l of water and bring to a boil. lower the heat and let simmer for 45 minutes. skim the surface if necessary.
taste and flavor with salt. serve in small bowls.
tiP! when you prepare everything in one bowl, it will have the perfect flavor.
ingredients
400 g (13 oz) pork ribs
300 g (10 oz) lotus root
1 tbsp red Chinese dates (jujube)
1 dried cuttlefish (if available)
1 l (32 fl oz, 4 cups) water
Salt
lian ou pai gu tang
81
sushi means vinegar rice.
In the old days, sushi was prepared with
fish, rice and added salt to ferment and
preserve the fish. Nowadays sushi has little
resemblance to the old-style sushi. It is
prepared with rice and vinegar, but the
fish and other toppings are fresh.
Sushi rolls with fillings wrapped in seaweed
are called maki sushi. They are the sushi
variety famous all over the world. In Japan,
maki sushi is only one of the many sushi
variations. Nigiri sushi are prepared by
manually squeezing sushi rice and putting
ingredients on top. At celebrations or
family reunions, chirashi sushi is popular;
chirashi sushi is a bowl of rice with
ingredients nicely arranged on top.
For the novice, eating sushi with
chopsticks may be dangerous. You
could end up staining your neighbor's
clothes with shoyu (soy sauce).
Takuo FunayaSushi is served with
shoyu (soy sauce) and wasabi
(spicy Japanese horseradish). Mix a
tiny bit of wasabi (be careful, a little
bit goes a long, long way) in a small
bowl of shoyu and dip the topping of
the sushi. Eat vinegared ginger
between the bites to cleanse
the palette.
Recipe serves 4
if you use dry shiitake, soak them at least 2-3 hours in advance or preferably overnight. to do so, cover them with warm water in a small bowl. Before cooking the sushi rice, wash it thoroughly until the water is clear. Place the rice in a pot and cover with water until about 1.5-2 cm (½-¾ inch) above the rice. Bring to a boil. lower the heat and cook, uncovered, for 8-10 minutes, until the water is almost evaporated. stir carefully, without mashing the grains. Remove the pot from the heat and cover with a clean towel.
combine all ingredients for the sushi rice vinegar and mix vigorously until dissolved. while the rice is still warm, gradually sprinkle the vinegar mixture over the rice, fanning the rice as you go. Do not stir, and avoid mashing the grains. cover the pan with the towel and set aside. Place the deep-fried tofu in a sieve and pour hot boiling water over it to remove the excess oil. Drain the sheets and pat dry with paper towels. cut in fine strips, and set aside. Remove the tip and strings from the snow peas. Blanch for about 30 seconds in boiling salted water. Drain, cut in fine dices and set aside.
Drain the shiitake mushrooms and squeeze them gently to discard any remaining water. Remove the stems and cut the shiitake caps in fine dices. Place a non-stick frying pan on medium heat, add the shiitake, and stir in the soy sauce. lower the heat and cook until the soy sauce is evaporated and the shiitake are done.
Prepare the lotus root (renkon): pour about 250 ml (8 fl oz, 1 cup) of water in a large bowl and add 3 tablespoons of rice vinegar. Peel the lotus root and cut in half lengthwise. cut in very thin slices and place immediately in the vinegar water to avoid discoloration. soak for 5 minutes. fill a medium-sized pot with enough water to cover the renkon and bring to a boil. add 2 tablespoons of rice vinegar and the lotus root. cook for about 2 minutes until they are soft but still crunchy. while the lotus root is cooking, place in a bowl: 3 tablespoons of rice vinegar, 1 tablespoon of sugar and a pinch of salt. Mix vigorously. taste and add a little water if too sour. Drain the lotus root and add it to the vinegar mix while still hot. leave to marinate.
Remove the heads and shells of the shrimps. with a knife, carefully remove the dirt from the tails and rinse under cold running water. Place the sake, mirin and salt in a small pan and bring to a boil. add the shrimps and cook for 3 minutes. Drain and set aside. cut the eels (unagi) in 2.5 cm (1 inch) pieces.
assemble the chirashi sushi: mix half of the rice lightly with the shiitake, tofu and half of the shredded egg. transfer to a serving plate and cover with the remaining rice. top the rice mixture with the sliced lotus root, shrimps, eel, shredded omelet and peas. finish with seaweed (nori) and salmon roe. serve at room temperature.
ingredients
ASIA east / southeast
chirashi sushiVinegared rice with fresh vegetables and fish toppings / Japan
For the sushi rice:
360 g (11½ oz, 2 cups) Japanese short-grain sushi rice
For the sushi rice vinegar:
2 tbsp sugar
½ tsp salt
4 tbsp Japanese rice vinegar
2 tbsp water
For the toppings:
8 fresh (or dry) shiitake mushrooms
1 tbsp soy sauce
1 piece deep-fried tofu (abura-age)
60 g (2 oz) snow peas
1 lotus root (renkon)
4 tbsp Japanese rice vinegar
1 tbsp sugar
½ tsp salt
12 raw shrimps
4 tbsp sake
2 tbsp mirin (Japanese sweet rice wine, for cooking)
A pinch of salt
3 roasted, marinated eels (unagi)
2 tbsp shredded seaweed (kizammi nori)
4 tbsp salmon roe (ikura)
83
light and fresh-tasting.
Tempura reflects all the qualities of
Japanese cuisine: the use of fresh
ingredients, the artful presentation,
and the perfect technique of a skilled
chef. The result is a fried food that
is light and fresh-tasting.
Tempura was brought to Japan,
surprisingly, by the Portuguese. Before
long, the dish was adapted to the
Japanese cuisine. Today it is popular
both in and outside of Japan. There
are restaurants specializing in tempura,
ranging from inexpensive fast food
chains to very expensive five-star
restaurants. Many restaurants offer
tempura as part of a set meal or
a bento (lunch box).
Takuo Funaya
Itadakimasu! 'I receive/accept thiswith thanks'. In Japan, every meal begins with a slight bow and the expression 'Itadakimasu'.
Recipe serves 4
Shrimp and vegetable tempura / JapanRemove the heads and shells of the shrimps but keep the tails. Make little incisions on the inside (stomach side) of the shrimps and lightly press the back to straighten them. with a knife, carefully remove the dirt from the tails. then pat the shrimps dry with kitchen paper, and refrigerate them.
Remove the stem, ribs and seeds from the sweet pepper, and dice it. cut the carrots in two, lengthwise. cut the zucchini and sweet potato in slices of 1 cm (½ inch). Don’t cut the shiitake.
in a small saucepan, mix all the ingredients for the dipping sauce. heat over low heat. Keep warm.
Beat the egg in a bowl and add the ice cold water. add the flour and mix lightly with a couple of chopsticks (hashi), leaving some lumps in the mixture. the lumps, along with the cold batter, result in the typical fluffy and crisp tempura texture after frying. add ice cubes to keep the batter cold.
heat the peanut oil in a deep pan or wok to 175°c (350°f). add the ½ teaspoon of perfumed sesame oil.
Dust the shrimp and vegetables in flour, soaking up any remaining moisture. then shake off any excess flour. lightly dip the ingredients, one by one, into the batter. start with the vegetables, as it takes longer to fry them. Deep-fry the ingredients until crisp, turning them once. Between batches, skim off the bits of batter that float in the oil to keep the oil clean.
Drain the tempura on a wire rack or a paper towel and keep warm until everything is fried.
Pour the dipping sauce in 4 little bowls. serve the tempura on a plate with the dipping sauce.
tip! add daikon (grated Japanese radish) to the dipping sauce to aid the digestion.
ingredientsFor the filling:
8 raw large shrimps
1 red or green sweet pepper
2 small carrots
½ zucchini
½ sweet potato, peeled
4 fresh shiitake (Japanese mushrooms)
600 ml (20 fl oz, 2.5 cups) peanut or canola oil
½ tsp perfumed sesame oil
For the tempura batter:
1 egg
250 ml (8 fl oz, 1 cup) ice cold water, prefer-ably soda or sparkling water
150 g (5 oz, 1 cup) all-purpose flour
2 ice cubes
For the dipping sauce:
125 ml soy sauce
2 tbsp mirin (Japanese sweet rice wine)
½ tsp perfumed sesame oil
1 tsp sesame seeds
ebi to yasai no tempura
ASIA east / southeast
85
Vietnamese spring rolls are made from
rice paper. Living abroad, I always prepare
them when I have friends for visit.
My favorite variation is made with crab
meat which gives the spring rolls a strong
flavor, but you can also prepare vegetarian
spring rolls or make variations with shrimps.
nem ran - vietnamese
spring rolls - is a traditional dish
in vietnam.It is often served as the first dish
(appetizer) or combined with other
dishes. It has long been a preferred food
on special occasions such as New Year
and other family festivities. Unlike other
Vietnamese dishes, spring rolls are prepared
in the same way throughout the whole of
Vietnam.
Nga pham
You may store
spring rolls in the freezer.
To do so, fry the rolls for 2.5
minutes. Then let them cool down
and freeze. When you want to use
them, fry the rolls for 3 more
minutes. Rolls that are fried
twice are more crispy.
Recipe serves 4
Vietnamese spring rolls / Vietnam
Place the wood-ear mushrooms (or chinese dried mushrooms) in a heatproof bowl.
cover with warm water and set aside for 30 minutes to soak. Drain and finely chop.
soak the noodles for 15 minutes in hot water to soften. Drain and cut into approxima-
tely 5 cm (2 inch) strips.
in a food processor combine the drained mushrooms, pork (or a combination with
chicken or shrimps), shallot and carrot. Gently pulse until minced, not mushy. add
the egg and pulse until the egg is absorbed. transfer this mixture to a large bowl.
season with pepper and fish sauce (or salt). add the noodles and bean sprouts and
mix all the ingredients with a wooden spoon until combined. set aside.
Moisten each rice paper wrapper with a wet towel and allow to soften until flexible.
Be careful not to moisten the rice paper too much or it will tear and fall apart. when
the rice paper is flexible, place about 1 heaping tablespoon of filling in the center of
each sheet. fold the left and right side of the rice paper into the center. then roll up
the bottom edge, but not too tightly as this will cause the paper to split while frying.
Repeat this for the remaining rice paper sheets and filling.
heat the peanut oil in a frying pan to 180°c (360°f). to test if the oil is ready, add a
cube of bread. it should turn golden brown in 20 seconds. fry several rolls at a time
over medium heat for about 4 minutes or until golden on all sides. Drain the rolls on
a wire rack and then place them on kitchen paper. Repeat with the remaining rolls,
heating the oil between batches.
tiP! to serve, arrange coriander, lettuce leaves and cucumber on a large plate to be
put in the center of the table. fill several bowls with a sweet chili sauce for spring
rolls. the coriander and lettuce leaves are wrapped around the rolls and then dipped
into the sauce.
ingredients
12 round rice-paper sheets, diameter 18 cm (7 inch)
Peanut oil, to fry
For the filling:
25 g (½ cup) dried wood-ear mushrooms
75 g (2-3 oz) glass noodles (mung bean vermicelli)
300 g (10 ½ oz) pork (or chicken)
1 shallot, peeled and finely chopped
1 carrot, chopped
1 egg, lightly whisked
1 tbsp fish sauce or 1 tsp salt
200 g (7 oz) bean sprouts (soybeans)
1 tsp pepper
nem ran
ASIA east / southeast
87
literally, 'mapo' means
'old woman with a pockmarked
face'. Legend has it that an old widow who
had survived smallpox was forced to
live at the outskirts of Chengdu – the
capital of Sichuan. One night she was
visited by a farmer and his son who took
shelter from a rainstorm. Pleased with the
company, the old woman prepared them
a meal with the ingredients she found in
her larder – including the dish now known
as mapo tofu. The cooking reputation
of the old woman soon spread among
farmers visiting Chengdu’s markets. Being
farmers, they would often bring along the
ingredients for her dish.
As time passed, the dish evolved. However,
the staple ingredients have always been:
an ounce of ground pork or beef, a few
ounces of tofu, and an ample amount of
ground Sichuan pepper.
Xiao Sun
Mapo tofu is a popular dish from the Sichuan province in Southwest China. It reflects the style of Sichuan cooking, which is spicy. Mapo tofu is served in a bowl, as one of the many dishes of a Chinese meal.
Recipe serves 4
Spicy tofu and pork stew / China
Drain the tofu and cut it into 2 cm (¾ inch) cubes.
Prepare the sauce: mix the chicken stock, bean paste, half of the soy sauce, rice wine and a pinch of salt in a large bowl. set aside.
Put the ground meat in a large bowl with the remaining soy sauce and the sesame oil. stir to combine and let marinate for 15 minutes.
heat a wok over high heat, then add oil. the oil should become hot, but not yet smoking. add the meat and stir-fry, breaking up any lumps. add more oil if the meat sticks.
add the garlic, ginger and half of the spring onions and stir-fry for about 15 seconds until fragrant. add the sauce, stir and bring to a boil. now gently mix in the tofu. Reduce the heat and let simmer for another 5 minutes.
Dissolve the cornstarch in 2 tablespoons of water and add to the wok to thicken the sauce. taste and season if necessary. finish with freshly ground sichuan pepper and the remaining spring onions.
ingredients
500 g (1 lb 2 oz) tofu
250 ml (8 fl oz, 1 cup) chicken stock
1 tbsp hot bean paste
250 g (8 oz) ground pork or beef
2 tbsp vegetable oil
2 tbsp soy sauce
1½ tbsp Shaoshing rice wine
½ tsp dark sesame oil
2 garlic cloves, chopped
2 tsp ginger, grated
4 spring onions, sliced
Salt
1 tbsp cornstarch
Sichuan pepper
mapo tofu
ASIA east / southeast
89
Red cooked pork is popular all
over China, but different names and
varieties exist in different regions.
30 years ago, when i was a
child, china was very poor. as we
couldn’t afford to eat meat
every day, red cooked pork
was a treat. To this day, it is special to me,
recalling the delicious smells
when my mother was cooking.
Zhe Ma
Recipe serves 4
Red cooked pork / China
trim the fat from the pork and cut it into 5 cm (2 inch) cubes.
heat some oil in a large non-stick frying pan and add the pork. fry the pork pieces on all sides until brown. Remove from the pan and set aside. Drain off the oil from the pan.
Put ¼ of the red wine in the pan. add the sugar and cook for 10 minutes over medium heat until the sugar is dissolved and the liquid is syrupy. add the pork, onion, ginger and garlic. toss to coat and cook for another 5 minutes.
add the shaoshing rice wine, soy sauce, five-spice powder and the remaining wine and bring to a boil. Reduce the heat and let simmer for about 2 hours, until the meat is tender and shreds easily with a fork. season to taste: the dish should be fairly sweet.
add cooked rice in a bowl. spoon the pork and sauce over the rice and sprinkle with sliced spring onions. top with a few coriander leaves.
ingredients
1 kg (2 lb 4 oz) pork shoulder
250 ml (8 oz, 1 cup) red wine
2 tbsp sugar
1 onion, chopped
2 tbsp ginger, grated
4 garlic cloves, chopped
200 ml (7 fl oz, ¾ cup) dark soy sauce
4 tbsp Shaoshing rice wine
1 tsp five-spice powder
4 spring onions, sliced
Coriander leaves
Vegetable oil
Hong shao rou
ASIA east / southeast
91
One hour ... the time I had to leave
my office and meet my (then future)
husband Peter while he was visiting
Taiwan. A short but valuable moment,
which we enjoyed over gong bao xia.
After that, every time we met, we
ordered the same dish.
for us, it symbolizes
getting together.
The owner of the small restaurant
where we eat our gong bao xia is my
mother's age. The restaurant's interior
is decorated with old Taiwanese-
style furniture and pictures. When
the owner first served us gong bao
xia – prepared with red hot chilies
– we were afraid the dish would be
too spicy. But the red chilies smelled
delicious and the peanuts were dry
and crispy.
No doubt, next time when
we visit Taiwan, we will eat
gong bao xia.
Cathy Liu – peter Lemmens
Serve in small
bowls and top with
chopped spring
onions.
Recipe serves 4
Spicy shrimps with peanuts / Taiwan
Remove the heads and shells of the shrimps, but keep the tails. carefully cut a slice at the back and remove the dirt from the tails. Pour water in a large bowl, add the shrimps and 2 tablespoons of salt, and leave for 15 minutes. then place the shrimps in a colander and rinse under cold running water to remove the salt and any remaining impurities. Pat the shrimps dry with kitchen paper and refrigerate.
cut the red hot chilies in very thin slices. the seeds will make the dish extra hot; you can remove them if you want your shrimps to be less hot. Peel the garlic and cut it in thin slices. Peel the ginger root and finely grate it. Put all ingredients in separate small bowls and keep aside.
cut the spring onions in small slices and set aside.
heat a large, non-stick frying pan on medium heat and add the peanuts. toss for a few minutes until the peanuts turn golden brown.
Prepare the roux: combine rice wine, egg white, sugar, soy sauce, starch and vinegar in a bowl and mix well until combined.
heat the peanut oil in a wok on a high heat until the oil starts to smoke. fry the shrimps for 2 minutes, remove, and set aside. stir in the chilies, garlic and ginger and fry for a few seconds to release the fragrance. add the peanuts and mix with a wooden spoon. cook for 1 minute, add the roux, and mix well to combine all ingredients.
Remove the wok from the heat and stir in the shrimps. flavor with sesame oil.
ingredients
20 rainbow or tiger shrimps
3 red hot chilies
3 garlic cloves
2,5 cm (1 inch) fresh ginger root
3 tbsp peanut oil
80 g (3 oz, ½ cup) unsalted peanuts
2 stalks spring onions, green part
½ tsp sesame oil
For the roux:
1 tbsp rice wine
1 egg white
1 tbsp sugar
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp rice vinegar
gong bao xia
ASIA east / southeast
93
Bibimbap is mixed rice - bibim meaning
‘mixing together’ and bap ‘rice’. It is a
traditional South-Korean dish consisting
of rice mixed with several ingredients,
hot chili paste and sesame oil.
There are many Bibimbap variations.
The most popular one, also my favorite,
is Chunjoo Bibimbap, with bean sprouts,
roots of balloon flower and green
pumpkin, meat, fried eggs and chili paste.
Chunjoo is famous for its tasteful bean
sprouts and the abundant sun in the
Chunjoo region makes the chili spicier.
Koreans say: 'if you loose your
taste and appetite, bibimbap will help
you recover'.Sang-pil Sim
Recipe serves 4
Boiled rice with meatand vegetables / Korea
wash the rice several times in cold water until the water is clear. Drain and place the rice in a heavy pot. add 600 ml (20 fl oz, 2½ cups) cold water. cover and bring to a boil. Reduce the heat and let simmer, covered, for about 15-20 minutes or until the rice is done. Remove the pot from the heat and set aside, covered.
Prepare the vegetables and set aside in separate bowls: Rinse the (soy) bean sprouts. Put them in a large pot with 125 ml (4 fl oz, ½ cup) water and ½ teaspoon of salt. Bring to a boil and cook for 8 minutes. Drain and mix with 2 table spoons of sliced spring onion, ½ teaspoon of minced garlic and ½ teaspoon of sesame oil.Put the spinach in a pot of boiling water and blanch for 30 seconds. Rinse it under cold running water, drain, and squeeze lightly. season with a pinch of salt, 1 teaspoon of soy sauce, 1 teaspoon of minced garlic and 1 teaspoon of sesame oil. Blanch the carrots in boiling water for 1 minute and drain. sprinkle the zucchini with ½ teaspoon of salt and mix. after a few minutes, wash out the salt. Blanch the zucchini in boiling water for 1 minute and drain.sauté the shiitake slices with 1 tablespoon of vegetable oil until soft. add 2 teaspoons of soy sauce, ½ teaspoon of sesame seeds, and stir for 2 minutes.
cut the beef into thin slices and coat the slices with 2 tablespoons of soy sauce. heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat. when the oil turns hot and smoky, add the beef and stir-fry for 1 minute. Mix ½ teaspoon of sesame oil with the beef.
Beat the egg lightly with a fork. Place 1 tablespoon of oil in a non-stick frying pan and pour in the egg mixture. fry until the mixture is set. turn the omelet on a chopping board and slice it into thin strips.
Prepare the chili paste seasoning: mix the chili paste with the remaining slices of green onion and minced garlic, and add sugar and 1 teaspoon of sesame oil. Place in a small bowl.
Place the cooked rice in large bowl and arrange the vegetables on top. sprinkle with the remaining sesame oil and sesame seeds. arrange the beef on top. Place the egg in the center.
tiP! During dinner, pass around the chili paste seasoning in a separate bowl. add your preferred amount of chili paste and mix with a spoon.
bibimbap
ASIA east / southeast
ingredients
360 g (11½ oz, 2 cups) short-grain (Korean or Japanese) rice
50 g (1¾ oz) (soy) bean sprouts
50 g (1¾ oz) spinach
50 g (1¾ oz) carrots cut into thin strips (julienne)
1 zucchini, cut into thin strips
50 g (1¾ oz) shiitake mushrooms, cut in thin slices
50 g (1¾ oz) beef eye filet
1 egg
25 g (1 oz, ½ cup) finely sliced spring onion
2 garlic cloves, chopped
50 ml (2 fl oz) vegetable oil
50 ml (2 fl oz) sesame oil
1½ tsp salt
2 tbsp chili paste
75 ml (3 fl oz) soy sauce
1 tsp sesame seed
½ tsp sugar
95
Recipe serves 4
ASIAsouth
I was born in the Netherlands,
and learned to enjoy Indian food
while I was employed in Ireland,
where my Indian friends served me
all the wonderful Indian dishes.
this is my favorite.
Dino Seelig
Recipe serves 4 ASIA south
Flat bread / India
Prepare the yeast mixture: place the yeast in a bowl. add and stir 2 tablespoons of warm water and a pinch of sugar. cover the bowl and leave to rise.
in a large bowl, sift the flour and stir in the baking powder, salt, remaining sugar and 2 tablespoons of ghee (or olive oil). add the yeast mixture and gently fold it into the flour. Gradually add the yogurt and stir until combined. Mix until the dough forms a ball.
transfer the dough to a lightly greased surface and knead it with your hands for about 5 minutes until it is elastic. if the dough is too dry, add some oil or yogurt. if it is too liquid, add some flour. Place the dough in a bowl; cover it with a clean towel and leave it for 2-3 hours at room temperature until it has doubled in size.
Preheat the oven to 220°c (425°f / Gas 7). line a baking tray with baking paper.
Divide the dough into 8 lemon-sized balls and let rest for another 3-4 minutes. with the palms of your hand, press each ball into an oval shape ½-1 cm (¼-½ inch) thick. Place on a baking tray, brush lightly with the remaining ghee (or olive oil), sprinkle the coriander and onion seeds on top and bake for about 10 minutes, until puffed up and golden brown.
tiP! serve warm, with a curry or chicken dish.
ingredients
2 tbsp dry yeast
1 tbsp sugar
600 g (1 lb 5 oz, 4 cups) all-purpose flour
1 tsp baking powder
3 tbsp melted ghee at room temperature (or olive oil)
½ l (17 fl oz, 2 cups) yogurt
1 tbsp coriander seeds
1 tbsp onion seeds
1 tsp salt
naan
99
Chutney is a spicy mix that is
served with dishes, such as dosa.
Good chutney will whet your
appetite.It will spice up even the blandest
of foods. Indian chutneys are spicy
and hot. Spicy because they contain
a lot of Indian spices and hot because
of the chilies that are added. If the
real Indian chutney is too hot for
your taste, you can keep the
spices, but don’t use the chilies.
Sandeep Sangameswaran
Recipe serves 4
Prepare the coconut chutney as follows:
if you use fresh tamarind, first put it in water for 10 minutes, then crush to extract the juice. fry the chili, garlic and nuts in a non-stick frying pan over medium heat for 1 minute to release the flavors. Put in a blender and add the coconut and tamarind (juice or paste). for a firm chutney, grind. and for loose chutney, blend and add water and salt.
Prepare the coriander-tomato chutney as follows:
wash the coriander and pick the leaves from the stem. cut the tomato into small cubes. Place the coriander and tomato in a blender. add the coconut, chilies, and tamarind paste and blend to a thick paste.
heat the vegetable oil in a non-stick frying pan and, when hot, add the mustard seeds. stir-fry on low heat for a few seconds until the flavors are released. add the urid dal and fry golden brown. add the ground paste and fry until the raw smell disappears. add salt to taste and serve.
tiP! serve the chutney in small bowls with dosa (for recipe see p. 103).
ingredients
For the coconut chutney:
1 long tamarind bean (or 1 tbsp tamarind paste)
4 red hot chilies, seeds re mo ved and finely sliced
70 g (2½ oz, ½ cup) fresh coconut, grated
2 garlic cloves, chopped
1 tbsp ground nuts
Salt
For the coriander- tomato chutney:
40 g (1¼ oz, 1 cup) coriander leaves
1 large tomato
70 g (2½ oz, ½ cup) fresh coconut, grated
2 green hot chilies, seeds removed and finely sliced
1 tbsp vegetable oil
½ tsp mustard seeds
½ tsp urid dal (yellow lentil)
A pinch of tamarind paste
Salt
naariyal & dhaniyaa-tamaatar chatni
ASIA south
Coconut chutney & coriander-tomato chutney / India
101
thin crispy dosas make an amazing
breakfast. Dosa, a dish originally from South India,
is hugely popular in the UK and the US.
Dosas can be combined with side
dishes such as chutney (for recipe see
p. 101), sambar or masala. It is also a
popular breakfast or light meal (along
with chutney) in many parts of India.
Sandeep Sangameswaran
Recipe serves 4
Pancake made from rice and lentils / India
Mix the plain and parboiled rice and the urid dal and wash. add plenty of water and the fenugreek seeds. allow to soak for at least 7-8 hours or overnight. again wash the rice by draining the water 2 to 3 times. Drain and place the rice mixture in a blender. Grind to a paste; the rice should be cut into sand-like grains. add sodium bicarbonate and salt and mix well. Keep this batter aside in a warm place for another 8 to 10 hours. after this fermentation, stir well.
Beat the yogurt to make it smooth. add to the rice batter. add water if needed: the consistency of the batter should be thick enough so that it spreads uniformly on a spoon.
heat a non-stick frying pan on high heat. when hot, gently pour in a small ladle of batter in the center of the pan. spread with the back of the spoon into a thin circle in such a way that the sides are formed first and the center is filled with batter. Pour a teaspoon of ghee (or oil) over the surface of the dosa and also around its edges. hold the pan by its handle, lift up and swirl to make the drizzled ghee (or oil) spread all over the dosa. flip and bake for 1 more minute until crisp. Repeat with the remaining batter.
serve warm with chutney.
ingredients
180 g (7 oz, 1 cup) plain, white rice
180 g (7 oz, 1 cup) parboiled rice
4 tbsp white urid dal (lentil)
½ tsp fenugreek (menthi) seeds
½ tsp sodium bicarbonate
½ tsp salt
125 ml (4 fl oz, ½ cup) plain, white yogurt
10-12 tsp ghee or oil as preferred
DosaASIA south
103
There are many regional and personal
variations of this dish. My mother’s
recipe and the one from Hyderabad
(Andra Pradesh) are my favorites.
chicken Biriyani is prepared for
sundays and special occasions.
The kitchen of South India varies from
the North Indian cuisine starting with the
base ingredients. In the South, the staple
ingredients are rice and pulses. These are
used in an infinite number of dishes from
breakfasts to desserts. In the North of
India, the base ingredients are roti and
naan (wheat flour).
Srisaran Venkatachalam
Recipe serves 4
Rinse the rice under cold running water until the water runs clear. Place the rice in a large bowl, cover with water, and soak for at least 30 minutes; then drain.
cut 3 onions in thin, long slices. heat 2 tablespoons of oil in a non-stick frying pan over medium heat. add the onion slices and fry until golden brown. set the fried onions aside.
Blend the remaining onion, the ginger slices and the garlic into a fine paste and set aside.
cut the chicken in pieces of around 5-7 cm (2-3 inch). alternatively, use chicken legs. with a sharp knife, make fine cuts on one side of the chicken pieces. this will allow the spices and flavors to enter during frying.
heat the remaining oil in a large, deep pan over high heat. the oil should become hot but not yet smoking. add the cardamom, cloves, cinnamon and bay leaves. lower the heat and fry the spices until fragrant.
carefully - the hot oil will splatter - add the ginger, garlic and onion paste. stir-fry and mix well until the paste is golden brown and has combined with the spices.
add the green chilies and half of the chopped coriander and mint leaves.
add the chicken and stir-fry until glazed and coated all over. add the red chili, coriander powder, turmeric, and garam masala and stir for 1 minute. lower the heat. add the tomato purée and let simmer for 20-25 minutes or until the oil separates and floats on top. stir and turn the chicken occasionally.
add the rice, 300 ml (10 fl oz, 1½ cup) water, and salt. Bring to a boil. Reduce the heat to medium-low, cover and let simmer for 20 minutes. Do not stir; the rice should cook on top of the chicken mixture. check after 12 minutes; if the rice is dry, add 50 ml (2 fl oz, ¼ cup) of water and continue cooking.
when ready, mix the rice but do not stir too much. sprinkle the fried onions on top, and add the remaining chopped coriander, mint leaves and lemon juice.
Hyderabad murga biriyani
ASIA south
South Indian fried rice dish with chicken / India
ingredients
750 g (1½ lbs) chicken (filets or legs)
400 g (14 oz, 2 cups) Basmati rice, uncooked
4 medium-sized onions
2.5 cm (1 inch) fresh ginger root, peeled and cut in slices
2 garlic cloves, peeled and cut in quarters
5 cardamom pods, crushed
2 cloves
2 cinnamon sticks
2 bay leaves
2 green chilies, finely chopped
1 tsp red hot chili powder
1 tsp coriander powder
1 tsp garam masala
A pinch of turmeric
1 cup tomato purée
1 lemon, juice only
1 bunch coriander leaves, finely chopped
1 bunch mint leaves, finely chopped
125 ml vegetable oil (or ghee)
½ tsp salt
105
Mango lassi is a popular drink in
india and Pakistan.It originates from from Central Punjab
(Northwest India). Lassis are enjoyed
chilled as hot-weather refreshment.
In Central Punjab, the summers
can be extremely hot. Farmers, having
to work on the land under the scorching
sun, first made this drink by adding salt
to milk. They kept the drink fresh in thick
clay pots. Later, mango was added.
Mango is India’s national fruit; it is
available in abundance, everywhere
in India and Pakistan.
Satya Munaga – Ali Awan
Instead of mango, you may also use pineapple or papaya. You may vary the sweet lassi version by preparing a salty lassi (replace the sugar by 1 tsp of salt and add 1 tsp ground cumin).
Recipe serves 4
Mango yogurt drink / India + pakistan
transfer all ingredients into a blender and process.
Pour into glasses and add some crushed ice.
tiP! for a good Mango lassi, you’ll need ripe, tasty mangoes. if these are not available, you may also use mango pulp.
ingredients
1 ripe mango, peeled and chopped
150 ml (5 fl oz) milk
175 ml (6 fl oz) natural yogurt
2 tsp sugar
Crushed ice, to serve
Aam lassi
ASIA south
107
Recipe serves 4
pACIFIC
true aussies can't live
without it. Chicken Parmigiana is one of
Australia’s national dishes. You will
find it in almost all pubs, bars, and
casual restaurants of Australia.
As the name of the recipe suggests,
the dish is an adaptation from the
Italian pollo alla parmigiana. University
students took the dish home from
their pubs and made it popular
throughout Australia.
Chicken Parmigiana is served with
French fries (chips) and salad. Most
pubs also have 'Parma and Pot'
nights, where the dish is served
with a beer included.
Lindsay Brown
Recipe serves 4 pACIFIC
Breaded grilled chicken - Italian style / Australia
slice the chicken breasts horizontally. Place them on a chopping board and flatten them with a meat mallet until the filets are approximately 1-1.5 cm (½ inch) thick.
in one bowl, lightly beat the eggs with the milk. in a separate bowl, add the flour and some pepper and salt. and in a third bowl, put the breadcrumbs. Dip each chicken filet in the flour, then in the egg mixture, and finally in the breadcrumbs.
heat the oil and butter in large non-stick frying pan over medium heat. fry the chicken filets approximately 3 minutes on each side until they are golden brown.
Preheat the oven to 220°c (425°f / Gas 7).
transfer the chicken filets to an oven dish. then spread 1½ tablespoon of tomato sauce over each filet and sprinkle them with both cheeses. Grill the dish until the cheese has melted.
tiP! serve with a salad and french fries.
ingredients4 chicken breast filets
1 egg
125 ml (4½ fl oz, ½ cup) milk
125 g (4½ oz, ½ cup) all-purpose flour
150 g (5 oz, 1 cup) dried breadcrumbs
1 tbsp olive oil
1 tbsp butter
Salt and pepper
For the garnish:
250 ml (8½ fl oz, 1 cup) Italian tomato sauce (passata)
70 g (1½ oz, ½ cup) Parmesan cheese, grated
70 g (1½ oz, ½ cup) Mozzarella cheese, grated
chicken Parmigiana
111
Recipe serves 4
THE AMErICASnoRth / the uniteD states of aMeRica
chili is a spicy stew that is
popular all over the us.
This variety – Cincinnati chili – was
imported by Macedonian immigrants
in the 1920s. I learned to appreciate and
cook it when I was a student at Oxford,
Ohio, which is near Cincinnati.
Cincinnati chili is typically served over
spaghetti or as a Coney (hot dog) sauce.
It has a thinner consistency than other
chilies and it gets its distinctive flavor
from the small measure of chocolate or
cinnamon that is added. Garnish your chili
dish with oyster crackers and season with
Tabasco sauce. I also like adding sliced
jalapeño peppers.
Michael T. Andreas
For Cincinnati chili
over pasta, there are
several styles:
3-way: pasta + chili
+ shredded cheddar cheese
4-way: 3-way + red beans
5-way: 4-way +
diced white onion
Recipe serves 4 THE AMErICAS noRth / the uniteD states of aMeRica
Spicy beef sauce / uSA
heat oil in a large non-stick frying pan over medium heat. sauté the onion, garlic and chili powder. crumble the beef in the pan. Raise the heat and fry until the beef is slightly browned.
add all the remaining ingredients and cover the pan. lower the heat and let simmer for 2 hours, stirring occasionally. Remove the lid and let simmer for another ½ hour until most of the liquid is vaporized but the mixture is still liquid. Remove the bay leaves.
tiP! serve in a large bowl with one or more of the following: spaghetti, chopped onions, red kidney beans, or finely shredded cheddar cheese. accompany with oyster crackers.
ingredients
1 kg (2 lb 4 oz) ground beef
2 tbsp vegetable oil
2 medium sized onions, chopped
3 garlic cloves, chopped
½ l (16 oz, 2 cups) water
3 tbsp tomato purée
250 ml (8 fl oz, 1 cup) tomato sauce
100 ml (3½ fl oz) brown beer
2 tbsp red wine vinegar
1 tsp Worcestershire sauce
1 tsp unsweetened cocoa (or dark chocolate)
1 tsp allspice powder
1 tsp cinnamon
1 tsp cumin
½ tsp black pepper
½ tsp cayenne pepper
½ tsp paprika powder
A pinch of oregano
2 tbsp chili powder
½ tsp coriander seeds
6 bay leaves
1 tsp salt and ½ tsp pepper
cincinnati chili
115
At first I found it hard to come
up with recipes typical for my
part of the US, which is New Jersey.
But then my colleagues mentioned
cookies! These cranberry cookies
are definitely typical; New Jersey
is a large producer of cranberries.
americans love to bake
cookies.And at Christmas, we organize
cookie exchange parties, allowing
friends and family to try out all
kinds of cookies ranging from
the classic to the downright
experimental.
Jennifer Braggin
Recipe serves 4
Preheat the oven to 190°c (375° f / Gas 5).
Beat the butter, sugars and egg into a creamy mixture until all of the sugar has dissolved. then sift the flour and baking soda into the butter and egg mixture. add the salt and brandy (optional) and stir until the flour is absorbed.
add the white chocolate chunks, cranberries and almonds and blend well.
line up two baking trays with baking paper. from the dough, form hazelnut-sized balls and arrange them on the baking tray. Make sure there is enough space between the balls so they don’t stick during the baking. Bake for 8-10 minutes.
take the cookies out of the oven when they are still doughy and moist on the inside, but crisp on the outside.
ingredients
110 g (3½ oz, ½ cup) unsalted butter, softened
110 g (3½ oz, ½ cup) golden brown sugar
110 g (3½ oz, ½ cup) sugar
1 egg
300 g (7 oz, 1½ cup) all-purpose flour
½ tsp baking soda
150 g (5 oz, ¾ cup) white chocolate (small chunks)
150 g (5 oz, 1 cup) dried cranberries
50 g (1¾ oz, ¼ cup) almonds, flakes
A pinch of salt
1 tbsp brandy (optional)
White chocolate cookies with almonds and cranberries / uSA
cookies
THE AMErICAS noRth / the uniteD states of aMeRica
117
carrot cake is a good example
of a recipe that is made in many
american homes, but that is as
varied and diverse as the americans
who make it. Carrot cake can be made with walnuts
or pecans; some people add pineapple,
coconut, or raisins; some people make it
with white frosting while others swear
by a cream cheese frosting. It is a dessert
you will see at a family picnic, at a quality
restaurant, or even as a wedding cake!
This is my mom's recipe; I prepare
carrot cake whenever I miss home.
pamela Fischer
The cake can be
made in 3 separate layers
(as described in the recipe) or it
can be put in a larger pan (9x11
inch rectangular baking pan, as
the picture shows) or even used as
cupcake batter to make little
individual cakes.
Recipe serves 4
uSA
Preheat the oven to 165°c (325°f / Gas 3). Grease and flour three 20 cm (8 inch) cake layer pans.
Beat the sugar and vegetable oil into a creamy mixture. add the eggs one at a time, each time beating the mixture until the egg is absorbed.
sift together flour, baking soda, baking powder, cinnamon and salt. add this to the egg mixture and beat until smooth. Gently fold in the carrots, walnuts and coconut.
Pour one-third of the cake mixture into each pan and bake for 30 minutes. allow the cakes to cool to room temperature.
Blend all ingredients for the frosting into a smooth mixture, with no more lumps of powdered sugar.
spread the frosting on top of each layer, and stack them. finish with frosting the top and sides of the layer cakes.
ingredients
For the cake:
350 g (11½ oz, 1¾ cup) sugar
300 ml (10 fl oz, 1¼ cup) vegetable oil
4 eggs
250 g (8 oz, 2 cups) all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon powder
1 tsp salt
400 g (13 oz, 3 cups) carrots, grated
40 g (1¼ oz, ½ cup) coconut, flakes or chopped
165 g (5¼ oz, 1 cup) walnuts, chopped
For the frosting:
250 g (8 oz) cream cheese
2 tsp vanilla sugar
50 g (1¾ oz, ¼ cup) butter
450 g (1 pound, 3¾ cups) powdered sugar
carrot cake
THE AMErICAS noRth / the uniteD states of aMeRica
119
the best brownie is one that is
just baked, still slightly warm, crispy on top
and with melted chocolate chips
in the middle. This is our customized version of
the brownie recipe that has served
us well over the years. This recipe
has been on an index card for years,
and has been heavily updated as the
recipe has been improved. These rich
brownies are delicious alone, or with
a warm cup of milk or hot chocolate.
The optional ingredients may add
an interesting flavor.
Trevor Carlson
You can use any chocolate, though in America, we use Tollhouse chocolate chips. They are quite delicious and definitely remind me of home.!
Recipe serves 4
uSA
Preheat the oven to 180°c (350°f / Gas 4). line the bottom of a square (23 cm, 9 inch) baking tin with baking paper.
Break the eggs and beat them lightly with a fork.
Mix the butter, sugar, and vanilla and beat for several minutes until soft and creamy. add the beaten eggs a little at a time and mix until combined.
sift the flour, cocoa powder and salt in a bowl. fold them in gently with the egg and butter mixture without knocking out the air.
scrape the batter into the baking tin and smooth the top. Bake for 25-30 minutes.
test the brownies to make sure they are ready: pierce the center with a fork; it should come out dry. if it is not dry, return the brownies to the oven for a few additional minutes.
let the brownies cool in the tin. Remove, cut into squares, and optionally sprinkle with powdered sugar.
tiP! feel free to add your favorite ingredients such as chopped nuts, chocolate chips or M&Ms, directly to the batter before cooking.
ingredients
2 eggs
170 g (6 oz, ¾ cup) butter, melted
340 g (11½ oz, 1½ cup) sugar
1½ tsp vanilla extract
60 g (2¼ oz, ½ cup) unsweetened cocoa powder
85 g (3 oz, ¾ cup) all-purpose flour
A pinch of salt
Powdered sugar, to serve
brownies
THE AMErICAS noRth / the uniteD states of aMeRica
121
THE AMErICAScentRal / south: latin aMeRica
humita is spanish for
bow tie.Humitas are packed in a
corn leaf in the shape of a bow.
They are popular all over South
and Central America.
The main ingredient is ground
corn mixed with basil and onion.
Other ingredients depend on
the country. In Argentina, cheese
is added, while in Peru, sweet
humitas with raisins are popular.
rafael Venegas
Depending on the
variety of the corn, a little bit
of sugar may be added to the corn
filling. The Chilean variety needs
sugar, but American corn does not.
You can also use canned corn, but
the taste may be a bit different.
Recipe serves 4
Corn bow ties / Chile
carefully strip the corncobs from their husks. Keep the bigger and best husk leaves, wash them in water and pat dry. if the leaves are too hard, put them in boiling water for a few minutes to soften. Drain and pat dry. set aside to use for the humitas packets.
cut off the kernels from the corncobs vertically with a knife. Keep the corncob. Place the kernels in a food processor and pulse shortly, enough to obtain a soft paste that is not liquid. the corn mixture should be thick enough to form a mound that keeps its shape. however, if the corn is too dry and doesn’t blend well, add a little milk.
Place the butter in a large pan, large enough for the corn filling. Melt on medium heat and sauté the shallots until they turn translucent. add the vegetable oil, basil, salt and paprika powder and stir until combined. let simmer for a few minutes and keep stirring. add the corn paste and stir to mix.
cook for 5 minutes and check the consistency. the mixture should be creamy, not thick nor soupy. if it is too dry or thick, add milk little by little, stirring constantly. stop adding milk when the mixture begins to lose consistency. if the mixture is too soupy, add polenta or cornmeal and cook while stirring constantly, until the mixture begins to thicken. the amount of milk or polenta (or cornmeal) needed depends on the moisture content of the corn.
when the consistency of the paste is as desired, remove from the heat and let cool. Refrigerate, preferably overnight, as the paste will thicken a bit more.
Prepare the packets: take one husk, or two small husk leaves overlapped. the size of the packets will vary, depending on the size of the husk leaves, personal preference, or the occasion.
spoon about 2-4 tablespoons of the cold corn mixture in the center. Make small rectangular packets. fold one side of the husk over the corn mixture. fold the pointy end of the husk down and tuck in while you fold the other side over. close firmly and attach at the middle, using a 1.5 cm (½ inch) wide strip cut from the husk leaves, giving it the shape of a bow tie.
Place a wire rack on the bottom of a large pot or cover the bottom with the reserved corncobs. Pour in water, but just enough not to cover the wire rack or corncobs completely. Bring water to a boil and place the humitas, seam side down, in the pot. cover with a lid and steam for 20-30 minutes. check the water from time to time, add more water if necessary but make sure it does not touch the humitas. serve warm or cold.
ingredients
Makes filling for about 12 humitas:
6 large corncobs, including husks
2 shallots, chopped
3 tbsp butter
8 basil leaves, finely chopped
1 tbsp vegetable oil
1 tsp salt
2 tbsp paprika powder
125-250 ml (4-8 fl oz, ½-1 cups) milk or polenta or cornmeal
Humitas
THE AMErICAS centRal / south: latin aMeRica
125
Mole is a thick sauce, typical
of the Mexican cuisine, where
each region has its own mole.
My hometown Puebla is
the city where Mole Poblano
originated. This Puebla mole is the most
famous. It is prepared with hot
chilies, nuts, banana and of
course chocolate. Every day of
the year, somewhere in Mexico,
there is a village celebrating its
annual fair. On this occasion, the
women prepare their own mole
in huge cazuelas for 50-100
people. It is a point of honor
that everybody is welcome
to eat, dance and party.
Arturo Sibaja-Hernandez
Recipe serves 4
Aztek chicken with chocolate sauce / Mexico
cut the chicken pieces in half. Place them in a large pot, cover with water, flavor with the onions and garlic, and bring to a boil on medium heat. cook for 20 minutes. Remove the chicken from the stock and set aside. also remove the onions and garlic and place in a bowl. Keep the stock aside.
Peel the tomatoes. Remove the seeds and cut into small cubes. add to a blender together with the dried chili, almonds, peanuts, tortilla, anise seeds, coriander seeds and chocolate. also add the onions and garlic from the stock. Blend everything to a fine paste (mole poblano). add some drops of warm water if the paste is not smooth enough.
heat the oil in a large non-stick frying pan over medium heat. add the boiled chicken pieces and fry softly until golden brown on all sides. Remove the chicken from the pan.
add the paste to the same pan and stir well, on low heat, in the remaining oil until combined. add the chicken and turn it around until it is coated with the mole poblano. add stock until the chicken is covered. season with a pinch of salt and bring to a boil. lower the heat and let simmer for 30 more minutes.
Place in a bowl, sprinkle with some toasted sesame seeds, and serve with cooked rice and tortillas.
tiP! horchata is a popular drink in Mexico. it puts out the fire on your tongue when eating spicy food. it is prepared with rice, milk, cinnamon and vanilla and served ice cold.
ingredients4 chicken breasts or legs
2 onions, in quarters
2 garlic cloves, cut in half
4 plum tomatoes
3 tbsp dried hot chilies
25 g (1 oz) almonds flakes
25 g (1 oz) peanuts, toasted and ground
1 tortilla, crumbled
½ tsp anise seeds
½ tsp coriander seeds
50 g (2 oz) dark chocolate (75% or more cacao solids), roughly chopped
1 tbsp olive oil
25 g (1 oz) sesame seeds, toasted
Salt
mole Poblano
THE AMErICAS centRal / south: latin aMeRica
127
to me, vatapà represents the
fusion between the original
Brazilian kitchen and the african
kitchen. Vatapà originates from Bahía,
in the northeast of Brazil, a region
with a strong African influence.
It is a very tasty and exotic
dish which illustrates well the
multicultural character of Brazil.
Vatapà is sold at the food stalls
that are very typical for Bahía.
Brazilian co-workers
Dendé oil is a staple ingredient
in the Brazilian cuisine. It is a bright
orange palm oil available in Latin-
American stores. You can substitute it
with half West-African palm oil and
half peanut oil.
Recipe serves 4
Fish and shrimp stew with nuts / Brazil
Peel the onion and garlic and chop them finely. Peel and grate the fresh ginger root. cut the chilies in half along the length; remove the seeds and ribs, and chop finely. Place these ingredients in a bowl and set aside.
chop the coriander leaves finely. Peel the tomatoes, remove the seeds and chop coarsely.
cut the white fish into 2.5 cm (1 inch) cubes.
Remove heads, shells and tails of the raw shrimps. cut in half, lengthwise, and remove the dirt from the tails. Rinse under cold running water to remove any remaining impurities. Pat dry with kitchen paper. Refrigerate the shrimps and fish.
Grind the dried shrimps to a powder in a blender.
in a large pot, heat the dendé (or peanut) oil over medium heat. add the onion, garlic, ginger and chili mixture. sauté for about 5 minutes until fragrant; be careful not to burn it. add the ground shrimps and stir for 1 minute to combine. increase the heat and add the chicken stock, ½ cup at a time. Keep stirring to keep the mixture smooth. cook for about 15 minutes until reduced. stir in the coconut milk, peanut butter, lime juice, salt and tabasco and bring to a boil. Reduce the heat to medium and let simmer for about 15 minutes, stirring occasionally.
Brush a saucepan with a little oil and place the pan over medium heat. when the oil starts to sizzle, add the fish cubes in a single layer and fry for 2 minutes. Pour in the broth mixture and slowly bring to a boil. add the chopped tomatoes and coriander leaves, and cook for about 8 minutes, or until the fish is done. add the shrimps and cook for 2 more minutes until the shrimps turn pink.
Distribute the vatapá evenly among 4 bowls. squeeze a wedge of lime over each bowl and add a lime wedge. Garnish with coriander sprigs and serve hot with cooked white rice.
ingredients3 tbsp dendé oil
1 large onion
3 garlic cloves
5 cm (2 inch) fresh ginger root
4 large red jalapeño chili peppers
½ bunch coriander leaves
6 medium plum tomatoes
100 g (3½ oz) dried shrimps
12 large, raw shrimps (prawns)
750 g (1½ lbs) white fish filets (e.g. pollock, cod, whiting, snapper, monkfish)
500 ml (17 oz, 2 cups) chicken stock
500 ml (17 oz, 2 cups) coconut milk
100 g (3½ oz) peanut butter
1 tsp salt
2 drips tabasco, to taste
2 limes, juice only
6 sprigs coriander, for garnish
1 lime, cut into wedges
Vatapá
THE AMErICAS centRal / south: latin aMeRica
129
Alfajores de maicena are a
sweet dessert from Argentina.
they can be eaten after a
meal or during tea time.
One of the ingredients is dulce de
leche, which plays an important role
in the Argentinean culinary tradition.
In English, dulce de leche would
translate into milk caramel, milk
candy, milk jam, or caramel spread.
Esteban Angeletti
Recipe serves 4
Cornstarch cookies / ArgentinaPreheat the oven to 175°c (350°f / Gas 4).
sift the cornstarch with the flour and baking powder in a bowl.
Beat the butter and sugar until creamy. add the egg yolks one at a time until absorbed. then add the dry ingredients a little at a time. add lemon zest and mix to form a stiff, elastic dough. let rest for at least half an hour.
stretch the dough on a surface covered with flour until it is about 1 cm (¼ inch) thick. cut the dough into circles of about 5 cm (2 inch) diameter using the rim of a drinking glass or a round cookie cutter. Put the circles on baking paper or ungreased cookie sheet. Bake for about 15 minutes. let cool.
spread some dulce de leche on one cookie and put a second cookie on top. Repeat this with the rest of the cookies.
Put the grated coconut on a dish and roll the alfajores through the coconut to coat them.
tiP! Make your own dulce de leche: place 500 ml (2 cups) of whole milk and 125 g (½ cup) of sugar in a large saucepan and cook over medium heat, stirring constantly until the sugar is completely dissolved. Bring to a boil and stir in 1 vanilla pod, cut along the length (alternatively use 1 teaspoon of vanilla sugar) and ¼ teaspoon of baking soda, dissolved in some cold milk. lower the heat and keep cooking, stirring constantly when the mixture thickens. Remove the pan from the heat and cool before use.
You can test if the dulce de leche is ready by cooling a teaspoon of the dulce mixture on a dish. it is ready when the mixture is firm and does not move when you swirl the dish.
ingredients
300 g (10 oz, 2 cups) cornstarch
150 g (5 oz, 1 cup) all-purpose flour
2 tsp baking powder
100 g (3½ oz, 1 cup) sugar
200 g (7 oz) butter or margarine (at room temperature)
3 egg yolks
1 tbsp vanilla extract
Lemon zest of 1 lemon
500 g (1 lb 2 oz) dulce de leche
100 g (3½ oz) coconut, grated
Alfajores de maicena
THE AMErICAS centRal / south: latin aMeRica
131
a refreshing aperitif.
The word caipirinha is
diminutive of caipira, referring
to someone from the
countryside (a hillbilly). However,
when people order a nice and
cold caipirinha, they don’t have
this meaning on their mind.
Brazilians drink caipirinha
as a refreshing aperitif, or
when they go to the beach
on a sunny afternoon.
Mauricio Manfrini
Normally,
you make it with
lime, but you may also use
other fruits such as pineapples,
kiwis, strawberries or
passion fruits.
Recipe serves 4
Lime cocktail / Brazil
Prepare the caipirinha directly in the serving glasses. for each glass (large, not too high), cut the lime in quarters and put it in the glass. cover the lime quarters with 2 tablespoons of sugar. with a wooden stick or spoon, smash the lime and sugar, slightly crushing the limes and releasing the juice.
Pour a shot of cachaça (50 ml, 2 fl oz) in the glass and add crushed ice. stir gently until the sugar is dissolved and the mixture is combined.
serve with a sprig of mint.
ingredients
4 limes
8 tbsp white sugar
200 ml (7 fl oz) Cachaça (sugarcane alcohol)
Crushed ice
4 sprigs mint
caipirinha
THE AMErICAS centRal / south: latin aMeRica
133
colophon
publisher Prof. Gilbert Declerck CEO
Editors Hanne Degans Jan Provoost
Graphic design and layout Kunstmaan
photography Jan Pollers
Image processing Jochen Verghote
Food stylist Lucid, Katleen Willaert
realization Chris Vanherck
With thanks to Dille & Kamille, Antwerpen, Belgium Bazarbizar, Antwerpen, Belgium Zara Home, Wijnegem, Belgium Hermans Suikermais BV, Kessel, The Netherlands
Contact person Katrien Marent Corporate Communications Director [email protected]
IMEC Kapeldreef 75 B-3001 Leuven - Belgium
Phone +32 16 28 18 80 Fax +32 16 28 16 37 www.imec.be
The entire content of this publication is protected by copyright, full details of which are available from IMEC. All rights reserved.
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means - electronic, mechanical, photocopying, recording or otherwise - without the prior permission of the copy right owner.
A tA
ste of im
ec
in 2009, IMEC lights 25 birthday candles.
And since a celebration is always accompanied by good food, we want to treat you with this cook-
book to thank you for your continuous support. ‘A taste of IMEC’ is a culinary travel around the
world. We’ve collected some of the favorite dishes of our employees originating from about 60
countries. As you will see, besides being excellent researchers, they are also talented cooks.
On January 16, 1984 IMEC’s memorandum of association was signed. Now, 25 years later, I’m proud
to see that IMEC has developed into a world-renowned research institute. This is due largely to the
perseverance of its founders, the leadership of Professor Baron Roger Van Overstraeten, who would
look back proudly at the achievement of his life’s dream, the continuity of the cooperation with
the government of Flanders, governmental institutes and Flemish universities, and most of all … the
enthusiasm of its employees. The perfect combination of people who have built up years of know-
ledge and experience at IMEC and the continuous inflow of young talent from all over the world,
was and still is a prerequisite for world-class research. Also the continued support of our industrial
and university partners was indispensable for our evolution and growth. Together, we succeeded in
putting Flanders on the world map of micro- and nanoelectronics.
We look forward to a bright future for IMEC.
I hope you enjoy this taste of IMEC … a taste of the world!
Gilbert Declerck, CEO IMEC
this cookbook was made possible thanks to the contributions of the following people:
Michael T. Andreas, Alexandru Andrei, Esteban Angeletti, Maryam Ashouei, Ali Awan,
Fabrice Axisa, Salma Bakr, Jennifer Braggin, Lindsay Brown, Trevor Carlson, Ronald
Cottam, Jérome Daviot, Harold Dekkers, Ingrid De Wolf, Pamela Fischer, Takuo Funaya,
Cat Ghiotti, Danny Goossens, Dirk Hendrickx, Alexei Ivanov, Geraldine Jamieson,
Abdulaziz Karimkhodjaev, Annemie Kumps, Andrada Lazea, Peter Lemmens, Cathy Liu,
Zhe Ma, Stéphane Malhouitre, Mauricio Manfrini, Dirk Manger, Katrien Marent, Olfa
Marzouk, John McCormack, Satya Munaga, Malgorzata Pawlak, Nga Pham, Lars-Åke
Ragnarsson, Daniel Ruiz Aguado, Deniz Sabuncuoglu Tezcan, Sandeep Sangameswaran,
Dino Seelig, Arturo Sibaja-Hernandez, Sang-Pil Sim, Inge Struys, Xiao Sun, Cristina
Torregiani, Dimitrios Velenis, Rafael Venegas, Srisaran Venkatachalam, Frank Vleugels,
Shuzhen You, Brazilian co-workers.
˘
A tAste of imeccelebrAtinG 25 yeArs OF INNOVATION IN 2009
celebrAtinG 25 yeArs OF INNOVATION IN 2009
We offer you this cookbook for the occasion
of IMEC’s 25th anniversary.
Food brings people together. So did this
cookbook. IMEC colleagues from all corners
of the world shared their recipes and personal
anecdotes for their favorite dishes. Dishes that
remind them of a relative or dear one. That
bring them closer to their culture or homes
during their stay in Belgium.
We selected recipes from the five continents:
Europe, Africa, Asia, the Pacific and the
Americas. For each continent, the recipes are
grouped per culinary region, from west to east,
north to south. Each recipe is typical for the
country of origin – through the ingredients,
method of preparation, flavors, traditions and
historical influences. Enjoy!
TABLE O
F CON
TENTs
AAam lassi ................................................................................................................107
Alfajores de maicena ................................................................ 131
Asparagus, the Flemish way ...........................................7
Asperges op Vlaamse wijze ............................................7
BBeef, Burgundy beef .....................................................................21
Beef, Spicy beef sauce ......................................................... 115
Bibimbap .................................................................................................................95
Bird’s milk ...............................................................................................................49
Bobotie .......................................................................................................................59
Bœuf Bourguignon ...........................................................................21
Borsch .............................................................................................................................53
Bread, Flat bread ..................................................................................99
Bread, Turkish bread ....................................................................77
Brownies .................................................................................................................. 121
CCabbage rolls ................................................................................................47
Caipirinha .............................................................................................................133
Canistrelli au citron ........................................................................29
Carrot cake ........................................................................................................119
Chaiy binaanah ........................................................................................69
Chicken Parmigiana ......................................................................... 111
Chicken, Aztek chicken
with chocolate sauce ................................................. 127
Chicken, Breaded grilled
chicken - Italian style ...................................................... 111
Chicken, Pomegranate
chicken curry .....................................................................................73
Chirashi sushi .................................................................................................83
Chocolademousse met koffie ............................25
Chocolate, Coffee-flavored
chocolate mousse .................................................................25
Chutney, Coconut chutney
& coriander-tomato chutney...................101
Cincinnati chili ........................................................................................... 115
Cookies, Cornstarch cookies ................................ 131
Cookies, White chocolate cookies
with almonds and cranberries ................ 117
Corn bow ties ..........................................................................................125
Couscous with lamb ..................................................................65
Croquettes, Meat croquettes .................................9
DDosa .................................................................................................................................103
Doughnut, Deep-fried twisted
doughnut dipped in syrup ..................................61
Dumplings, Dough dumplings
of sauerkraut and mushrooms ...............45
EEndive, Belgian endive with ham ...................19
Ebi to yasai no tempura.....................................................85
FFesttagssuppe ............................................................................................ 43
Fish and shrimp stew with nuts....................129
GGalaktoboureko .......................................................................................31
Gong bao xia .................................................................................................93
HHong shao rou .............................................................................................91
Humitas....................................................................................................................125
Hyderabad murga biriyani ..........................................105
IIrish coffee ..........................................................................................................39
JJansson’s frestelse...............................................................................35
Jansson’s temptation ..................................................................35
KKhoreshe fesenjan ............................................................................73
Koeksisters ............................................................................................................61
Koskossi bilahm elkharouf............................................65
Kuzu sis Kebap ...........................................................................................75
LLamb shish kebab...............................................................................75
Lapte de pasare .....................................................................................49
Lemon canistrelli ..................................................................................29
Lian ou pai gu tang............................................................................81
Lime cocktail................................................................................................133
MMango yogurt drink ..................................................................107
Mapo tofu...........................................................................................................89
Meat croquettes ......................................................................................9
Milk pie ..........................................................................................................................31
Mint tea.....................................................................................................................69
Mole Poblano ........................................................................................... 127
Mosselen ...................................................................................................................17
Mussels ..........................................................................................................................17
NNaan ..................................................................................................................................99
Naariyal and dhaniyaa-tamaatar
chatni ...................................................................................................................101
Nem ran ....................................................................................................................87
OOm Ali ............................................................................................................................67
PPalov ...................................................................................................................................55
Pancake, Pancake made from
rice and lentils ..............................................................................103
Pancakes with raspberries .............................................27
Pannenkoeken met frambozen........................27
Pasta al forno ................................................................................................23
Pasta, Oven-baked pasta .................................................23
Pastry with nuts .....................................................................................67
Pide .......................................................................................................................................77
Pierogi .............................................................................................................................45
Pork, Red cooked pork .........................................................91
Potato-onion omelet ................................................................. 13
QQuiche Lorraine .......................................................................................15
R Rice, Boiled rice with meat
and vegetables .............................................................................95
Rice, South Indian fried
rice dish with chicken ...............................................105
Rice, Steamed rice with lamb
and vegetables ..............................................................................55
Rice, Vinegared rice with fresh
vegetables and fish toppings .....................83
Roast beef with Yorkshire pudding .......37
SSalad from Nice ..........................................................................................11
Salade Niçoise ................................................................................................11
Sarmale ........................................................................................................................47
Savoury tart .......................................................................................................15
Shrimp and vegetable tempura ......................85
Shrimps, Spicy shrimps
with peanuts .......................................................................................93
Soup, Lotus root soup
with ribs............................................................................................................81
Soup, Beetroot soup .................................................................53
Soup, Wedding soup .................................................................43
Spicy beef sauce ................................................................................. 115
Spicy shrimps with
peanuts ............................................................................................................93
Spicy tofu and pork stew .............................................89
Spring rolls, Vietnamese
spring rolls ................................................................................................87
Stew, Fish and shrimp
stew with nuts ............................................................................129
Sushi, Chirashi sushi ......................................................................83
Sweet-and-sour oven dish ..........................................59
TTortilla de patatas................................................................................ 13
Tofu, Spicy tofu and pork stew .....................89
VVatapá .........................................................................................................................129
Vleeskroketten .............................................................................................9
WWitloofgratin met ham ..........................................................19
IND
EX
tsp = teaspoon = 15 ml
tbsp = tablespoon = 30 ml
1 cup (liquids) = 9 fl oz = 250 ml
recipes serves 4 unless
mentioned otherwise.
AsiA ......................................................................................................................................................
EAST / SOuTHEAST
Lian ou pai gu tang 81Lotus root soup with ribs / China
Chirashi sushi 83Vinegared rice with fresh vegetables and fish toppings / Japan
Ebi to yasai no tempura 85Shrimp and vegetable tempura / Japan
Nem ran 87Vietnamese spring rolls / Vietnam
Mapo tofu 89Spicy tofu and pork stew / China
Hong shao rou 91Red cooked pork / China
Gong bao xia 93Spicy shrimps with peanuts / Taiwan
Bibimbap 95Boiled rice with meat and vegetables / Korea
AsiA ......................................................................................................................................................
SOuTH
Naan 99Flat bread / India
Naariyal and 101 dhaniyaa-tamaatar chatni Coconut chutney & coriander-tomato chutney / India
Dosa 103Pancake made from rice and lentils / India
Hyderabad murga biriyani 105South Indian fried rice dish with chicken / India
Aam lassi 107Mango yogurt drink / India + Pakistan
PAcific ..........................................................................................................................................
Chicken Parmigiana 111Breaded grilled chicken - Italian style / Australia
tHe AmericAs ...........................................................................................................
NORTH / THE uNITED STATES OF AMERICA
Cincinnati chili 115Spicy beef sauce / USA
Cookies 117White chocolate cookies with almonds and cranberries / USA
Carrot cake 119USA
Brownies 121USA
tHe AmericAs ........................................................................................................
CENTRAL / SOuTH: LATIN AMERICA
Humitas 125Corn bow ties / Chile
Mole Poblano 127Aztek chicken with chocolate sauce / Mexico
Vatapá 129Fish and shrimp stew with nuts / Brazil
Alfajores de maicena 131Cornstarch cookies / Argentina
Caipirinha 133Lime cocktail / Brazil
eUroPe ..........................................................................................................................................
WEST / CENTRAL / SOuTH / SOuTHEAST
Asperges op Vlaamse wijze 7Asparagus, the Flemish way / Belgium
Vleeskroketten 9Meat croquettes / The Netherlands
salade Niçoise 11Salad from Nice / France
Tortilla de patatas 13Potato-onion omelet / Spain
Quiche Lorraine 15Savoury tart / France
Mosselen 17Mussels / Belgium
Witloofgratin met ham 19Belgian endive with ham / Belgium
Bœuf Bourguignon 21Burgundy beef / France
Pasta al forno 23Oven-baked pasta / Italy
Chocolademousse met koffie 25Coffee-flavored chocolate mousse / Belgium
Pannenkoeken met frambozen 27Pancakes with raspberries / Belgium
Canistrelli au citron 29Lemon canistrelli / France-Corsica
Galaktoboureko 31Milk pie / Greece
eUroPe ........................................................................................................................................
NORTH / NORTHWEST
Jansson’s frestelse 35Jansson’s temptation / Sweden
Roast beef with Yorkshire pudding 37United Kingdom
Irish coffee 39Ireland
eUrAsiA ....................................................................................................................................... CENTRAL EAST – EAST
Festtagssuppe 43Wedding soup / Germany
Pierogi 45Dough dumplings of sauerkraut and mushrooms / Poland
sarmale 47Cabbage rolls / Romania
Lapte de pasare 49Bird’s milk /Romania
eUrAsiA ....................................................................................................................................... NORTH / CENTRAL
Borsch 53Beetroot soup / Russia
Palov 55Steamed rice with lamb and vegetables / Uzbekistan
AfricA ...........................................................................................................................................
WEST / SOuTH / CENTRAL / EAST-CENTRAL
Bobotie 59Sweet-and-sour oven dish / South-Africa
Koeksisters 61Deep-fried twisted doughnut dipped in syrup / South-Africa
AfricA ...........................................................................................................................................
NORTH / MAGHREB
Koskossi bilahm elkharouf 65Couscous with lamb / Tunesia
Om Ali 67Pastry with nuts / Egypt
Chaiy binaanah 69Mint tea / Maghreb countries
AsiA ......................................................................................................................................................
WEST / SOuTHWEST / MIDDLE-EAST
Khoreshe fesenjan 73Pomegranate chicken curry / Iran
Kuzu sis kebap 75Lamb shish kebab / Turkey
Pide 77Turkish bread / Turkey
A tA
ste of im
ec
in 2009, IMEC lights 25 birthday candles.
And since a celebration is always accompanied by good food, we want to treat you with this cook-
book to thank you for your continuous support. ‘A taste of IMEC’ is a culinary travel around the
world. We’ve collected some of the favorite dishes of our employees originating from about 60
countries. As you will see, besides being excellent researchers, they are also talented cooks.
On January 16, 1984 IMEC’s memorandum of association was signed. Now, 25 years later, I’m proud
to see that IMEC has developed into a world-renowned research institute. This is due largely to the
perseverance of its founders, the leadership of Professor Baron Roger Van Overstraeten, who would
look back proudly at the achievement of his life’s dream, the continuity of the cooperation with
the government of Flanders, governmental institutes and Flemish universities, and most of all … the
enthusiasm of its employees. The perfect combination of people who have built up years of know-
ledge and experience at IMEC and the continuous inflow of young talent from all over the world,
was and still is a prerequisite for world-class research. Also the continued support of our industrial
and university partners was indispensable for our evolution and growth. Together, we succeeded in
putting Flanders on the world map of micro- and nanoelectronics.
We look forward to a bright future for IMEC.
I hope you enjoy this taste of IMEC … a taste of the world!
Gilbert Declerck, CEO IMEC
this cookbook was made possible thanks to the contributions of the following people:
Michael T. Andreas, Alexandru Andrei, Esteban Angeletti, Maryam Ashouei, Ali Awan,
Fabrice Axisa, Salma Bakr, Jennifer Braggin, Lindsay Brown, Trevor Carlson, Ronald
Cottam, Jérome Daviot, Harold Dekkers, Ingrid De Wolf, Pamela Fischer, Takuo Funaya,
Cat Ghiotti, Danny Goossens, Dirk Hendrickx, Alexei Ivanov, Geraldine Jamieson,
Abdulaziz Karimkhodjaev, Annemie Kumps, Andrada Lazea, Peter Lemmens, Cathy Liu,
Zhe Ma, Stéphane Malhouitre, Mauricio Manfrini, Dirk Manger, Katrien Marent, Olfa
Marzouk, John McCormack, Satya Munaga, Malgorzata Pawlak, Nga Pham, Lars-Åke
Ragnarsson, Daniel Ruiz Aguado, Deniz Sabuncuoglu Tezcan, Sandeep Sangameswaran,
Dino Seelig, Arturo Sibaja-Hernandez, Sang-Pil Sim, Inge Struys, Xiao Sun, Cristina
Torregiani, Dimitrios Velenis, Rafael Venegas, Srisaran Venkatachalam, Frank Vleugels,
Shuzhen You, Brazilian co-workers.
˘
A tAste of imeccelebrAtinG 25 yeArs OF INNOVATION IN 2009
celebrAtinG 25 yeArs OF INNOVATION IN 2009
We offer you this cookbook for the occasion
of IMEC’s 25th anniversary.
Food brings people together. So did this
cookbook. IMEC colleagues from all corners
of the world shared their recipes and personal
anecdotes for their favorite dishes. Dishes that
remind them of a relative or dear one. That
bring them closer to their culture or homes
during their stay in Belgium.
We selected recipes from the five continents:
Europe, Africa, Asia, the Pacific and the
Americas. For each continent, the recipes are
grouped per culinary region, from west to east,
north to south. Each recipe is typical for the
country of origin – through the ingredients,
method of preparation, flavors, traditions and
historical influences. Enjoy!