Melting Pot Celebrating our diversity through food
Melting Pot Savoury . . . . . . . . . . . . . . .
Page 4-20
Sweet . . . . . . . . . . . . . . . .
Page 21-32
ACCOR COMMITMENT We aim to ensure that each employee understands the importance of diversity in our organisation. This book has been collated to help celebrate Diversity through the different cultural backgrounds, ages and gender of our 10,000 employees and highlight how our diverse DNA makes working for Accor great.
Index of Recipes Savoury Mon Souffle au Fromage Dum Aloo Carly’s Butter Chicken Moroccan Marinade Jap-Chae Irish Stew Fish Piccata Prawns the Portuguese Way Potato Latkes Spag Bol Gilla’s Sauerkraut Lasagne Asian Style Noodles
5-6 7 8 - 11 12 13 14 15 16 17 18 19 20
Sweet Cassava Dessert Cake Homemade Bread Rolls Coconut Kheer Vakalolo Choc Chunk Extravaganza Frosty’s Spiced Fruit Loaf Grand Pere Quebecois Au Sirop D’erable Feijoa Chocolate Cake Lemon Square Cake Yummy Fudgy Brownies
22 23 24 25 26 27 28 29 - 30 31 32
Savoury GENDER EQUALITY Accor is committed to maximising its talent pool of 10,000 employees and is taking steps to proactively attract and retain women in the workplace and grow them into senior leaders.
EVERY PERSON INGREDIENTS
METHOD
HAS A STORY… ‘This is my favourite dish that I share as it comes from my grandmother who first showed me how to make it a long time ago. I took this recipe with me as I travelled the world and has become a favourite to show case and make my guests appreciate such a delicacy. It has also been a great winter warmer and now I have guests who only come to my Harry’s restaurant just to eat this dish. It has been extremely popular and I have raving fans who want my recipe – if you try I hope you will also enjoy it. Bon appetite!
Mon Souffle Au Fromage SUPPLIED BY: Francis Luzinier Executive Chef Novotel Barossa Valley
INGREDIENTS • • • •
40 gr flour 40 gr butter 600 ml milk 6 eggs
• 300 gr grated gruyere cheese • Grated Gruyere cheese for topping • 120 ml warm cream • Few Thyme leaves
METHOD 1. Preheat oven to 180C. 2. Melt flour and butter in a pot and add milk 3. Cook in pot until thickened (8-10minutes), bring to boil and whisk constantly ensuring that there are no lumps 4. Remove from the heat and let stand for 10 minutes 5. Separate egg whites and egg yolks. Add 6 egg yolks and stir well. Keep egg whites to one side 6. Add 300 gr of grated gruyere cheese and mix the mass properly, check seasoning and let it cool down 7. In another bowl beat the 6 egg whites until they form firm peaks, then add slowly to the cheese mixture. Fold the entire mass properly 8. Pour the cheese mixture into a lightly buttered mould until ¾ full 9. Cook in a water bath with water at half of the mould 10. Cook for 18 minutes in oven 11. Once cooked let it rest for 5 minutes and take out of the oven. Let it cool down completely 12. Remove the souffle from the mould and keep until required 13. Shortly before you are ready to serve the souffle take an oven proof plate and place the souffle in the centre. Pour cream over the souffle and add grated gruyere cheese and a few thyme leaves on top. Bake in the oven at 170C for 15 minutes 14. The souffle will again rise and be a nice brown colour all over 15. Serve right away
Dum Aloo SUPPLIED BY: Bobby Lama Ibis Melbourne Little Bourke Street
INGREDIENTS • • • • • • • • • • • • • • • •
5 small potatoes 2-3 cardamom sticks 2-3 cloves 1 tsp coriander seeds ½ tsp cumin seeds 100g Greek Yogurt 1 tsp fennel powder ½ tsp garam masala powder ½ tsp garlic paste ½ tsp ginger powder 1 tsp Olive oil 2 tsp water ½ tsp red chilli powder Salt to taste ½ tsp turmeric power Coriander leaves to garnish
METHOD 1. Boil the potatoes, once boiled peel skin. 2. Take a fork and prick the boiled potatoes once. 3. In frying pan heat oil, add cumin, garlic paste, cardamom, cloves and coriander seeds for 2 minutes or until brown. 4. In a small bowl mix the fennel powder, garam masala powder, ginger powder, red chilli powder and turmeric powder together with a little water . 5. Add to the mixture. 6. Add the yogurt in with the mixture and simmer for a couple of minutes. 7. Add the boiled potatoes and simmer for a further 20-25mins. 8. Your Dum Aloo dish is ready to be served add coriander to garnish.
EVERY PERSON HAS A STORY My mom used to make it especially for me because she knew that it was my favourite
FODMAP FRIENDLY LACTOSE AND GLUTEN FREE
CARLY’S BUTTER CHICKEN PAGE 1 OF 4
SUPPLIED BY: Matthew J Smith Maintenance Manager Mercure Grosvenor Hotel Adelaide
MARINADE INGREDIENTS
1.2kg 400ml 1 Tbs 2 tsp 1 Tbs 1 Tbs 1 Tbs 1½ Tbs
Free Range Chicken Breasts Coconut Cream Ginger Paste White Vinegar Freshly Squeezed Lemon Juice Peanut Cooking Oil Vegetable Oil Butter Chicken Powder (Refer to Butter Chicken Powder Mix Recipe)
MARINADE METHOD 1. Cut chicken breasts into cubes and ensure to cut all white skin and blood from chicken. 2. Mix all ingredients together into a smooth blend then pour over chicken. 3. Store marinade chicken in a sealed container for at least 8 hours in a refrigerator. 4. You can marinade chicken for up to 24 hours if needed.
BUTTER CHICKEN POWDER MIX
2 tsp Coriander Powder 2 tsp Chilli Powder 3 tsp Salt 1 tsp Cardamom Powder 2 tsp Black Pepper 1 tsp Ginger Powder 1 tsp Cinnamon Powder 3 tsp Turmeric Powder ½ tsp Clove Powder 2 tsp Nutmeg Powder 2 tsp Mace Powder 3 tsp Paprika Powder 2 tsp Garam Masala Powder 1 tsp Cumin Powder 2 tsp Tandoori Powder
FODMAP FRIENDLY LACTOSE AND GLUTEN FREE
CARLY’S BUTTER CHICKEN PAGE 2 OF 4
BUTTER CHICKEN RECIPE INGREDIENTS
30ml 250g 1 Tbs 3 tsp 3 Tbs 3 Tbs 400mL 400mL 1 Tbs 1 Tbs 4 1 1 Bunch
Vegetable Oil Dairy Free Spread (Lactose Free) Ginger Paste Freshly Squeezed Lemon Juice Tomato Paste Butter Chicken Powder Mix (Refer to Butter Chicken Powder Mix Recipe) Water Coconut Cream Fenugreek Powder Corn Flour Cinnamon Sticks Star Anise Fresh Green Coriander (Chopped)
BUTTER CHICKEN RECIPE METHOD 1. Melt 250g of Dairy Free Spread with 30ml of Vegetable Oil in a deep saucepan. 2. Once butter is melted and oil is warm add: 3 Tbs of Butter Chicken Powder Mix 1 Tbs Ginger Paste 3 tsp Freshly Squeezed Lemon Juice 3 Tbs Tomato Paste 400ml Water 1 Tbs Fenugreek Power 3 Cinnamon Sticks 1 Star Anise 3. Bring to simmer, add chicken marinade and mix well to remove the marinade from the chicken. 4. Once marinade has been removed, remove the chicken from the saucepan and set aside in a container. This will be added back into the saucepan later. 5. Add cinnamon sticks and star anise to the saucepan and simmer for approximately 60-90 minutes ,stirring occasionally. Ensure to skim the excess oil from the surface of the mixture. 6. Add 400ml of coconut cream 45 minutes into this process and stir well. 7. Once excess oil has been skimmed and the sauce has reduced and thickened. 8. Re-add the set aside chicken and simmer for an additional 10 minutes or until chicken is cooked through. 9. If the sauce has not thickened you may wish to add 1 Tbs of corn flour during the 10 minutes while the chicken is cooking. 10. Ensure you remove the cinnamon sticks and star anise prior to serving. 11. Once Butter Chicken is cooked through serve with Jasmine Rice and garnish with chopped coriander. (Refer to Jasmine Rice Recipe)
FODMAP FRIENDLY LACTOSE AND GLUTEN FREE
CARLY’S BUTTER CHICKEN PAGE 3 OF 4
JASMINE RICE INGREDIENTS – SERVES 4 1.7L 2 cups 1 tsp
Water Jasmine Rice Salt
JASMINE RICE RECIPE METHOD 1. 2. 3. 4.
Preheat oven to 180C. Bring Water to a boil. Wash rice several times whilst water is coming to a boil. Once water has boiled, add rice, salt and simmer uncovered for 10 minutes, stirring occasionally until light and fluffy. 5. Once rice is cooked, drain and rinse with cold water. Place rice on a flat oven tray and place in the oven for 10 minutes to dry the grains. 6. Serve for 4 people.
EVERY PERSON HAS A STORY For some people dietary requirements are an annoyance and for others it is a life or death situation. In 2011 my sister, Carly, suffered an unprecedented Anaphylactic Shock. The reaction was so severe that she had difficulty breathing within 20 minutes of the reaction. She now carries an EpiPen should this reaction occur again. In her own words "it was by far the scariest day of my life”. The cause for the anaphylaxis was never pinpointed but more than likely was due to ingesting a non-steroidal anti-inflammatory, NSAID, such as ibuprofen. Due to the anaphylaxis being such a massive shock to her immune system she has become sensitive to certain foods and developed food intolerance. Food intolerance is the "inability to properly digest, or fully process, certain foods" which leads to chronic symptoms and illness. Below is a picture of Carly in hospital when she ate a certain food which she is sensitive to. Carly is now aware of her food intolerances and, to this end, actively eats according to the FODMAPs diet (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols). The low FODMAP diet has proven to be very beneficial for Carly and has almost eliminated her food intolerance symptoms. She has tried food intolerance challenge tests with her dietician however; the process is quite painful where she has decided to avoid the foods that cause the harsher symptom such as, wheat, lactose, fatty oily foods, onion, garlic, etc. Continue to next page.
FODMAP FRIENDLY LACTOSE AND GLUTEN FREE
CARLY’S BUTTER CHICKEN PAGE 4 OF 4
EVERY PERSON HAS A STORY I, like others, was a little sceptical of food intolerances however I have now come to realise why Carly avoids certain foods. Like most that experience symptoms of food intolerances, Carly chooses to steer clear of certain foods with a view to minimise/negate having to experience the resultant unpleasant symptoms. This now provides a new challenge… how does one avoid items such as garlic in an industry which uses it as a base in many sauces and marinades. Even when cautious, there is still a lack of understanding from many establishments who strive to provide a menu item that suits her dietary requirements and glaze over small details such as the garnish placed on top at the end of the preparation - which makes the whole dish unsuitable. Carly finds it an ‘inconvenient risk’ to eat out due to the worry of developing symptoms due to this. My fiancée and I decided to develop a version of my Tandoori Butter Chicken, especially for Carly so that she could enjoy a flavoursome meal that she wouldn’t ordinarily eat. Although being quite anxious in her eating the Butter Chicken prepared by my fiancée and I, Carly did not have any reaction to the meal. Both Carly and her husband enjoyed the meal so much that they shared the picture below on facebook to thank us. My fiancée and I hope that you too can enjoy our Butter Chicken as we believe it is delicious whether you suffer from a food intolerance or not.
Moroccan Marinade SUPPLIED BY: Trish Smith Reservations Manager Mercure Melbourne Treasury Gardens
INGREDIENTS • • • • • • • • •
½ cup lemon juice 2 tablespoons oil 1 tablespoon honey 2 garlic cloves, crushed 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon ground tumeric ½ teaspoon cayenne pepper ¼ teaspoon ground cinnamon
METHOD 1. Place all ingredients together in a mixing bowl and mix until combined 2. Pour over top of your chosen meat, ideally leave a couple of hours or overnight to marinate for added flavour 3. Enjoy 4. Makes enough to marinate about 20 chicken skewers
EVERY PERSON HAS A STORY This recipe makes me happy as it is mouth watering and my friends and I make it for BBQ’s or gatherings!
Jap-Chae SUPPLIED BY:
Yiru SHIN Assistant Executive Housekeeper Sofitel Melbourne On Collins
INGREDIENTS • A handful of Dang-Myeon (Korean noodle made of sweet potatoes, available in Korean grocery shop) • 2 table spoons of soy sauce • 1 teaspoon of garlic paste • 1 teaspoon of brown sugar • ½ carrot • ½ onions • 200g mushrooms • 200g spinach • 100g beef
METHOD 1. Soak a handful of Dang-Myeon in boiled water for 10 minutes and rinse in cold water then brain for soft and chewy texture 2. Preheat the pot and drizzle oil and lightly stir-fry garlic paste 3. Stir-fry vegetables in order – chopped carrots, chopped onions 4. Add diced beef and wait until cooked 5. Add brained Dang-Myeon, season with soy sauce – add chilli powers depending on preferences 6. Add mushrooms and spinach 7. Stir-fry all ingredients until noodle become darkened with soy sauce 8. Ready to serve! - You may change ingredients depending on your preference
EVERY PERSON HAS A STORY This is the traditional Korean food that is always on the table whenever holding a party for a special occasion. Easy to cook, healthy, accommodating various dietary requirements – gluten free, vegetarians, even vegans. Not being the best cook in the world, this is the only dish I can cook whenever I have to. And the best part is luckily it is always so much loved!
Irish Stew Amanda Patience Sales Manager Mercure Melbourne Treasury Gardens
SUPPLIED BY:
INGREDIENTS • • • • • • • • • •
1 lb/500g of lamb loin chops cubed 2 table spoons of vegetable oil 2 lb/1kg of potatoes peeled and cut into quarters 115 grams/ 1 cup of onions roughly chopped 100 grams / 1 cup of leeks cleaned and finely sliced 170 grams/ 1 cup of carrots roughly chopped 1.5 pints / 750 ml of dark beef stock 2 cabbage leaves thinly chopped Salt and pepper for seasoning Cooking time 2.5 hours
METHOD 1. Heat the oven to 350F/180C/ Gas 4 2. In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots. 3. Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables. 4. Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper. 5. Serve piping hot.
EVERY PERSON HAS A STORY Traditional dish from Belfast City
Fish Piccata Carla Rodas SUPPLIED BY: Housekeeping Manager Mercure Melbourne Treasury Gardens
INGREDIENTS • • • • • • • • • •
2 tablespoons olive oil 4 small white fish fillets (like tilapia or sole, about 1 pound total) Kosher salt Fresh ground black pepper ¼ cup flour ¼ cup white wine 2 lemons, juiced 2 tablespoons capers (chopped if large) 2 tablespoons butter (or margarine) 2 tablespoons chopped fresh parsley
METHOD 1. Heat the olive oil in a large sautee pan over medium high heat. While the pan is heating blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. 2. Sautee the fish in the olive oil until just cooked through, about 4 minutes, turning over halfway through. Remove the fish to a platter 3. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together 4. Pout onto fish and garnish with the chopped parsely. Enjoy!
Prawns the Portuguese Way Carla Rodas SUPPLIED BY: Housekeeping Manager Mercure Melbourne Treasury Gardens
INGREDIENTS • • • • • • • • • •
About 2 kilos of nice big prawns Half a liter of virgin olive oil A scoop of butter A liter of beer, preferably 2M or Lautentina 4 large lemons 1 teaspoon paprika Lots of fresh garlic Peri-peri (or fresh chilli) A large metal frying pan A hot fire
METHOD 1. Cut the prawns open from the back to the belly with a pair of small, sharp scissors 2. Remove the thin, dark vein that runs from the head to the tail 3. Open the prawns like a butterflied fillet and grill flesh side down 4. Make a marinade with the beer, garlic, paprika, peri-peri and lemon juice 5. Pour it over the cleaned prawns and leave in a cool place for 2 hours 6. Heat up the large frying pan over the fire 7. Pour in enough olive oil to cover the base about 2 mm deep and add the butter 8. Lay the prawns one by one open side down into the olive oil 9. Fry for 3 minutes 10. Remove and add some deep fried potato wedges 11. Generausly squeeze fresh lemon over the prawns 12. Season with salt and ground black pepper 13. Dish up with rice or pau(Mozambican bread) and stand to the side to avoid the stampede
Potato Latkes (made by mum) SUPPLIED BY:
Hannah Asher
Human Resources Manager ibis Adelaide
INGREDIENTS • 1 kg Potatoes • 1 Egg • 1 Onion • Salt & Pepper • Oil for frying • Sour cream (to serve) • Apple Sauce (to serve)
METHOD 1. 2. 3. 4. 5.
Grate the potatoes and onion into a bowl of water Squeeze out as much water a possible from the potato/onion mix Add the egg, salt & pepper and mix through Heat oil to shallow frying temperature then reduce heat Cook in batches by dropping a large spoonful of the mix into the oil and flattening with back of spoon 6. Once browned all over pull out and use paper towel to remove excess oil 7. Serve while hot with sour cream and/or apple sauce
EVERY PERSON HAS A STORY This is a great recipe traditionally made for Hanukkah. This is one of the recipes my mum brought back with us from the kibbutz of Israel when we returned to Australia to live. There’s nothing better than a fresh latke served hot with apple sauce.
Spag Bol SUPPLIED BY:
Stacy Roiall
Functions Coordinator Ibis Melbourne Little Bourke Street
INGREDIENTS • • • • • • • • •
1 x Brown Onion 1 x Egg Plant 2 x Chorizo Sausages 750gms mince meat 150gms Sundried Tomatoes 150gms Kalamata Olives 150 gms Green Olives 2 x Tablespoons of Vegemite 2 x Bottles of Bolognaise Sauce
METHOD 1. 2. 3. 4. 5. 6. 7. 8. 9.
Brown off Diced Onions (Remove From Pan) Brown off Egg Plant (Remove from Pan) Brown off Chorizo (Remove from Pan) Brown off Mince, once this is done add 2 tablespoons of vegemite with mince and stir in evenly. This will bring out the taste of the mince. Add Brown Onion, Egg Plant & Chorizo back in to pan. Add Sundried Tomatoes Add Olives Add Bolognaise simmer sauce Cook for 5-10 mins then simmer.
EVERY PERSON HAS A STORY This is one of the easiest things to cook when first moving out of home and standing on your own two feet. Over the years I have come to master my own way and recipe. This is my own touch of Italy with the added extra of Australia.
Gilla’s Sauerkraut Lasagne SUPPLIED BY:
Katja McGregor
Sales Administrator Mercue Melbourne Treasury Gardens
INGREDIENTS • • • • • • • • • • •
2 Onions – finely chopped 1 Garlic Clove – finely chopped 4 tablespoons olive oil 500 gr mince Salt Pepper Thyme Paprika Cayenne Pepper 2 tablespoons margarine 500 gr Sauerkraut
• 1 Bay leaf • 1 teaspoon black peppercorns • 1 peeled potato • 125 gr each of sour and fresh cream • 250 gr lasagne sheets (boiled or fresh) • 1 small tin of whole tomatoes • 100 gr Emmentaler cheese
METHOD 1. Sautee ½ the amount of onions and the garlic in two tablespoons of oil 2. Add the mince and season very well ; once mince is cooked remove pan from heat 3. Heat margarine in a broad pot and sautee the rest of the onions 4. Add Sauerkraut, bay leaf and black peppercorns 5. Season with salt, pepper, thyme and paprika 6. Cover the pot and allow the mixture to cook for 20 minutes. Remove from heat and remove the bay leaf 7. Grate the potato and mix with sour and fresh cream and then add to the Sauerkraut mixture 8. Roughly chop tomatoes and seaon well 9. Place lasagne sheets, mince and sauerkraut mixture in layers in a buttered oven proof dish 10. Last layer is lasagne sheets. Pour tomatoes on the last layer and sprinkle with cheese. 11. Bake for 30 minutes at 200C
EVERY PERSON HAS A STORY This is one of my mom’s most popular dishes – even with guests that were no great fans of sauerkraut! It brings back fond memories of family gettogethers!
Asian Style Noodle SUPPLIED BY: Allen Tang Head Chef IBIS Melbourne Glen Waverley
INGREDIENTS • 2 tsp Shaoxing rice wine • 2 tsp light soy sauce • 200 gr fatty minced pork • 500 gr fresh or dry wheat noodles • 4 green onions, finely chopped • To serve: Thinly sliced fresh long red chillies, optional SAUCE • 2 tbsp vegetable oil, plus extra, for noodles • 45 grm Tianjin preserved vegetables, rinsed and squeezed
dry • 1 tbsp Shaoxing rice wine • 2 tbsp light soy sauce • 1 tsp dark soy sauce • 2 – 3 tbsp chilli oil, or to taste • 2 tsp Chinese black vinegar • 1 tsp Sichuan pepper, dry-roasted, ground to a powder using a pestle and mortar • 1 cup chicken stock
METHOD 1. Place Shaoxing wine and soy sauce in a bowl, season to taste with sea salt and freshly ground white pepper and combine well 2. Add pork and stir to coat in mixture, then cover and refrigerate for 15 minutes 3. Cook noodles in boiling salted water until just tender, drain, then refresh under running water and drain again 4. Place noodles in a bowl, sprinkle with a little extra oil to prevent sticking and toss to coat 5. For sauce, heat oil in a wok, add preserved vegetables and stir-fry over medium-high heat for 1-2 minutes or until frgrant. 6. Add pork mixture and stir-fry over medium heat, using a wok long handle ladle to crumble meat. 7. Add wine and stir-fry for another 2-3 minutes or until meat is brown and crisp. Add remaining ingredients and bring to the boil. 8. Divide room temperature noodles among bowls, spoon sauce over and serve immediately scattered with green onions and chillies, if using.
Sweet AGE Accor have multi-generations of employees. We are proud to have talent as young as 15 and experienced as 80 years and every age in between working at our hotels and offices.
Cassava Dessert Cake SUPPLIED BY:
Janet Besa
Housekeeping Supervisor Ibis Melbourne Little Bourke Street
INGREDIENTS Batter • 900 g grated cassava • 200 g sugar • 1 can coconut milk • ½ cup condensed milk • ½ can evaporated milk • 90 g cheese, grated • ¼ cup butter, melted • 2 eggs
Topping • 1 can coconut milk • 30 g sugar • ½ cup condensed milk • 30 g flour • 30 g cheese, grated • 1 egg
METHOD 1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly 2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again. 3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed) 4. Pre -heat oven for 175°C for 10 minutes then put-in the baking tray with batter and bake for 1 hour. Remove from the oven and set aside. 5. Meanwhile prepare the batter by combining the sugar and flour and put-in the heated saucepan. 6. Pour-in the condensed milk then mix thoroughly. 7. Add the cheese while stirring constantly. 8. Pour the coconut milk and stir constantly for 10 minutes 9. Pour the topping over the Cassava Cake (baked batter) and spread evenly. 10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white) 11. Glaze the topping with the egg white (you may use a basting brush for this step) 12. Broil the Cassava cake until color turns light brown 13. Garnish with grated cheese and serve
EVERY PERSON HAS A STORY Favourite dessert from the Philippines
Homemade Bread Roll SUPPLIED BY:
Emily de Boer
Human Resources Manager Novotel Melbourne Glen Waverley
INGREDIENTS •1 KG FLOUR •1 PACKET OF DRY YEAST •250ML COOKING OIL (SUNFLOWER) •250 ML WARM MILK •250 ML WATER •SALT •1 EGG FOR BRUSHING •1 TABLE SPOON OF SUGAR
METHOD MIX ALL INGRIDIENTS TOGETHER IN A BOWL UNTIL ALL COMBINED. LEAVE IT COVERED WITH GLAD WRAP IN WARM PLACE UNTIL DOUGH IS DOUBLE IN SIZE.WORK THE DOUGH WITH YOUR HANDS UNTIL SMOOTH.ROLL THE DOUGH WITH ROLLING PIN MAKING A CIRCLE, CUT CIRCLE IN 16 PIECES.TAKE EACH PIECE AND ROLL FROM POINTY END, FORM MOON LIKE SHAPES.BRUSH TOP OF BREAD ROOL WITH EGG SPRINKLE SEA SALT ON THE TOP. PLACE ON THE TRY WITH BAKING PAPER, ON 180 C ,BAKE UNTIL GOLDEN BROWN. LET IT COOL, AND THEN SERVE.
Coconut Kheer (rice pudding) SUPPLIED BY:
Kitchen Team
All members of the Kitchen Department Novotel Melbourne Glen Waverley
INGREDIENTS • 2 cups coconut milk • 2 cups milk • 3 tablespoon sugar • ½ cup basmati rice • 1/3 cups raisins • ½ teaspoon cardamom powder • ½ cup flaked almonds toasted • ¼ cup chopped pistachio nuts
Image supplied from Google
METHOD Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice and simmer over low heat until the mixture thickens and rice is tender. About 20 mins Stir in the raisins, cardamom and cook for a few more minutes. Ladle into serving bowls and garnish with almonds and pistachios.
This is a traditionally Indian recipe that Jasbir (one of our chefs) gave to me to cook that has been passed down for his mother. It is quite a simple dessert that is full of flavour that everyone can enjoy.
Vakalolo (Fijian Dessert) SUPPLIED BY: Roshni Tharmaseelan Front Office Novotel Melbourne Glen Waverley
INGREDIENTS • 4 cups freshly grated casava • 1 cup freshly grated coconut • ¼ inch freshly grated ginger • 1 cup sugar • ¼ cup nutmeg (optional) • 6 cardamoms (optional) • Banana leaves or foil paper (for wrapping) and steaming
METHOD 1. 2. 3. 4.
Mix all 5 ingredients together. Divide into 4 equal parts. Wrap in leaves/foil and steam for 40 minutes Unwrap and serve
Image supplied from Google
ANA’S AMAZING CHEWY CHOC CHUNK EXTRAVAGANZA SUPPLIED BY:
Ana Royal Front Office Manager ibis Adelaide
INGREDIENTS • 2 cups white flour • 170g unsalted butter, melted and • (Spice measurements are only allowed to cool a little approximate; I kind of just throw • 1 cup firmly packed brown sugar them in until the kitchen smells good) • ½ cup castor sugar • ½ tsp ground cardamom ½ tsp • 1 large egg, beaten cinnamon • 1 egg yolk • ½ tsp ground ginger • 2 tsp vanilla extract • ½ tsp nutmeg • 1 block of Whittakers Dark Ghana • ½ tsp salt chocolate smashed in to chunks • ½ tsp baking soda
METHOD 1. Preheat the oven to165ºC on Fan bake and arrange the oven shelves so they are spaced evenly at about 1/3 and 2/3 down the cavity and the hot air can circulate freely around them. Line 2 baking trays with baking paper. 2. Sieve the flour, salt, cardamom, cinnamon, ginger, nutmeg and baking soda into a medium-sized bowl. 3. Combine the melted butter and sugars in a large bowl. Add the eggs, extra egg yolk, and vanilla extract and mix until well combined. 4. Add the flour and chocolate chunks and stir until just combined. 5. Divide the dough evenly into fifteen - twenty pieces depending on how big you want them (I prefer the super size version) and roll into balls. Make sure the choc chunks are evenly spread (no one likes a chunk-less cookie). 6. Space them evenly on the oven trays, allowing plenty of room for them to spread. 7. Bake for 15 minutes for a nice chewy cookie 8. Best enjoyed 10-20 minutes out of the oven, but be quick, they never seem to last long.
EVERY PERSON HAS A STORY Being a kiwi in Aussie, this is the recipe I use when I’m feeling a little home sick. It stars a combination of delicious Whittakers Dark Ghana chocolate, and the closest recipe to a Cookie Time cookie that I have ever found.
Frosty’s Spiced Fruit Loaf SUPPLIED BY:
INGREDIENTS
Nathan Frost General Manager ibis Adelaide
• 1 cup sugar • 50g butter • 1 cup sultanas • 1 cup dates • 1 Tbsp golden syrup • 1 1/4 cups water • 1 tsp mixed spice • 1 tsp ground ginger • 1/2 cup walnuts, chopped • 1/2 tsp vanilla extract • 1/4 tsp salt • 2 cups flour • 1 tsp baking soda • 1 tsp baking powder
METHOD 1. Preheat oven to 170 degrees celcius. Grease a 23cm x 14cm loaf tin and line with baking paper. 2. Place sugar, butter, sultanas, dates, golden syrup and water in a large pot. Bring to boil and simmer for 5 minutes. Remove from heat and leave to cool for 10 minutes. 3. Stir mixed spice, ginger, walnuts, vanilla extract and salt into the date mixture. Add flour, baking soda and baking powder and mix to combine. 4. Pour into prepared loaf tin and bake for 1 hour or until a skewer inserted in the centre comes out clean. 5. Leave to cool in tin for 15 minutes before turning out on to a wire rack.
EVERY PERSON HAS A STORY My wife is an awesome baker and whilst working in cold and windy Wellington, nothing was nicer when coming home from work and enjoying this loaf with a nice cup of herbal tea whilst chilling on the couch in the evening. It was enjoyed even more the following morning when buttered and eaten with a nice hot coffee.
GRAND PERE QUEBECOIS AU SIROP D’ERABLE SUPPLIED BY: Maika Climpson Human Resources Manager Quay West Suites Melbourne MGallery The Como Melbourne
INGREDIENTS - Syrup 1½ cup of brown sugar 2 cups of boiling water 2 tea spoons of vanilla 2 tbs of butter Or alternatively 2½ cups of maple syrup
• • • • •
METHOD 1. Pore the brown sugar into the boiling water 2. Heat the mix on medium heat for a few minutes 3. Add the vanilla and butter.
INGREDIENTS - Paste • • • • • •
2 cups of flour ½ cup of sugar 1½ tea spoon of baking powder ½ tea spoon of salt ¾ cup of milk 1 tbs of melted butter
METHOD 1. 2. 3. 4. 5. 6. 7. 8.
Mix the flour with the sugar, baking powder and salt Add the milk and melted butter Mix vigorously Make small balls with the paste and drop in the syrup Cover the and cook at medium heat for 15 minutes Pore the brown sugar into the boiling water Heat the mix on medium heat for a few minutes Add the vanilla and butter.
EVERY PERSON HAS A STORY This recipe is from Quebec one the french provinces in Canada. This lovely desert is going back a few generations in the Legrand’s family. My mother is very secretive about her recipe but she can’t read or speak english ...Please enjoy!
EVERY PERSON INGREDIENTS
METHOD
HAS A STORY‌ My mother use to cook this for morning tea for the staff members, if we were lucky enough for her to cook it before we went to school we would get a slice to take in our lunch boxes.
Feijoa Chocolate Cake SUPPLIED BY:
Claire Newman
Receptionist Ibis Melbourne Little Bourke Street
INGREDIENTS • 185g butter softened • 3/4 cups caster sugar • 2 free range eggs • 1 1/2 cups peeled, sliced feijoas • 2 tbsp brown sugar • 1/2 tsp cinnamon (first measure) • 1 1/2 cups self-raising flour
• 1/2 tsp baking soda • 1/2 cup cocoa powder • 1/2 tsp cinnamon (second measure) • 1/2 tsp ground nutmeg • 1/2 cup sour cream
METHOD 1. Lightly oil or spray a 20cm ring tin. Line the bottom of the tin with strips of baking paper. Heat the oven to 180°C. 2. Peel ripe feijoas (depending on size – approx 8 egg-sized feijoas) with a sharp knife. Slice each feijoa in half lengthwise, then slice thinly. 3. Measure 1½ cups of the sliced fruit and place in a bowl with 2 tbsp brown sugar and the first ½ tsp cinnamon. 4. Cream the softened butter & caster sugar in a small bowl with an electric beater. 5. Beat in the eggs one after the other, then transfer the mixture to a large bowl. 6. Stir in the prepared feijoas, sifted flour, baking soda, cocoa, second measure of cinnamon and the nutmeg alternately with the sour cream in two batches. 7. Transfer the batter into the prepared pan and smooth the top evenly. 8. Bake at 180°C for 45-50 minutes, or until a skewer exits cleanly from the middle of the cake. 9. Allow to sit for 5 minutes, then turn out onto a wire rack and remove the baking paper. Allow to cool completely. 10. Cover the top and sides with the chocolate glaze. 11. Chocolate Glaze ▪ 130g dark chocolate ▪ 40g butter 12 Place in a small microwave proof bowl and heat on 50% power for about 1 minute. Whip with a knife until smooth and shiny.
Lemon Square Cake SUPPLIED BY:
Mary Ellen O’Malley
General Manager Ibis Melbourne Little Bourke Street
INGREDIENTS • 6 level dessertspoons butter • 1 cup sugar • 2 beaten eggs • 1 1/2 teaspoons baking powder • ½ cup milk • 1 ½ cups sifted plain flour • ¼ teaspoon salt • grated lemon rind
Topping • 2/3 cup sugar • Juice of lemon
METHOD 1. Beat the butter to a soft cream with the sugar 2. Add beaten eggs 3. Stir in sifted flour, baking powder and salt alternately with milk and lemon rind. 4. Pour the batter into a well greased 13” x 9” pan 5. Bake in moderate oven 150 degrees Celsius for 25 minutes 6. Whilst cake is baking mix the topping. 7. After cake is baked for 25 minutes carefully spoon over the cake and bake fro a further 5 minutes. 8. Cut into squares whilst warm
EVERY PERSON HAS A STORY As children, my Mother would make this for afternoon tea on the weekends, we loved it, as we all sat around the kitchen table eating it whilst it was still warm.
Yummy Fudgy Choc Brownies SUPPLIED BY:
Katja McGregor
Sales Administrator Mercue Melbourne Treasury Gardens
INGREDIENTS • 250 gr unsalted butter • 125 gr chopped milk chocolate • 2 cups caster sugar • 4 eggs • 1 teaspoon vanilla essence • 1 cup plain flour • ¼ cup of cocoa • 125 gr chopped pecan nuts (optional)
METHOD 1. Preheat oven to 180 C 2. Lightly grease and line a shallow rectangular cake pan (18 x 28 cm) 3. Heat butter and chocolate in a saucepan over low heat, stirring with a wooden spoon 4. Remove from the heat and stir in the sugar 5. Beat in eggs – one at a time 6. Stir in vanilla 7. Sift in dry ingredients and mix until thouroughly blended 8. Stir in pecan nuts if using 9. Pour into prepared pan and bake for 35 – 40 minutes. 10. Allow to cool completely in pan. 11. Cut into rectangles
EVERY PERSON HAS A STORY This is a really easy recipe to prepare and they are a HIT with my friends and family. Great as a dessert served with fresh cream and strawberries or just on their own at a children’s birthday party. Irresistable! A recipe I will be handing down to my children!