Eco and DEI Committee Cookbook

DC Vegan and Vegetarian Cookbook

Cover: Vikaashinee Sukumaran Satish /Y5 Orange

Join our Eco and DEI committees in this deserving initiative to enjoy better health, promote sustainable eating and make our planet safer.

First Edition 2022

Introduction “Welcome to the first-ever edition of the Doha College Meatless March Cookbook. Together the Eco Committee and the Diversity, Equality and Inclusion Committee have created this book to encourage alternatives to a meat diet throughout the month of March. Meatless March is a global movement, that encourages people to eat less meat in the month of March. When you eat less meat, research has shown you are less likely to suffer from heart disease, a stroke, certain types of cancer and many other diseases. In its simplest form, animals produce gases, that are bad for our environment,

overwhelming so to make things easier we’ve collected over 70 recipes from different Cultures in the School to present the easiest and most affordable non-meat meals you can make. This is a fantastic opportunity to celebrate our diverse cultures within the school and try different cuisine that you may not have before! We hope you enjoy! Doha College DEI and Eco Committee”

I TY AN

S I ON

Making a change in your diet can be difficult and

UAL

CLU

and releases more carbon dioxide in the air.

need to be cut down, which destroys ecosystems

D IVERSI TY ,

animals also need space to live, therefore trees

COMMITTEE

Starters

Place of origin

Chettinad Panner Poppers

South Indian

Baby Beetroot, Pistachio Oil & Tofu Salad

Tabboule

Lebanon

Gazpacho

Spanish

Easy vegan fried rice

Asian inspired recipe

Gado Gado

Indonesia

Paneer Tikka

India/Punjabi

Vegan Tomato soup

India

Tabouli salad

Middle Eastern cuisine

Rocket, Halloumi cheese and Bell Pepper Salad

International

Paneer Tikka

India

Aloo Tikki (potato cutlets)

Pakistan

Leek & Potato Soup

Kimchi

South Korea

Wonton Bites

Self created

Aloo tikki chaat (potato patty chaat/snack)

India

Mucver

Turkish

Dessert

Place of origin

Beetroot Halwa

South India

Chocolate Fondant

France

Banoffee pie

Great Britain

Vegan Cupcakes

International

Sri Lankan Milk Toffee

Sri Lanka

Cinnamon Rolls

Sweden

Vegan Brownies

America

Vegan Breakfast Cookies

England

Milk Tart

South Africa

Coconut chocolate balls

India

Banana in Coconut milk

Thailand

Diples

Greece

Vegan Brownies

International

Banana Bread

Main

Place of origin

Toboki

Korea

Lemon Rice

Indian

Potato, Fennel & Spinach Pie

France

One-pot Chickpea Curry

India

Gnocchi di patate

Italy

Puttu with green gramand pappadam

South India

fried rice

Asian

Gado Gado

Indonesia

Puttu

South India

Lentil pasta

Italy

Vegetarian chili

Northern Mexico

Sauteed garlic shiitake mushrooms

East Asian

Pizza Margherita

Italy

Veggie Sambar Rice

India

Plantain and 3 Bean Curry

Caribbean

Groundnut Stew

Sierra Leone

Jollof Rice

Sierra Leone

Kimbab(rice roll)

South Korea

Gemista - Stuffed Vegetables

Greece

Palak Paneer

India

Cauliflower cheese

Fried Lady finger

Pakistan

Dahi Chaval

India

Paneer Butter Masala

India

Paneer Butter Masala

India/Punjabi

Snack

Place of origin

Falafel

Lebanon

Masala Vadai

South India

Yam chips

South India

Potato and pea samosas

India

Chaana Chaat

India

Dahi Papdi Chaat

India

Healthy vegetarian sandwich

International

Bread

England

Illustration: Arianna Martella

Starters

Chettinad Panner (Cottage Cheese) Poppers Vikaashinee Sukumaran Satish - Y5 Orange

For Chettinad Masala Powder:

Other ingredients

• • • • • • • • • • • • •

• • • • • • • •

1 teaspoon gingelly oil 5 dry red chillies 5 kashmiri red chillies 3 tablespoons coriander seeds 1 tablespoon cumin seeds 2 tablespoons fennel seeds 1 tablespoon pepper corns 1 one inch cinnamon 4 cloves 4 cardamom 1 mace 1 star anise 1 tablespoon curry leaves

300g Paneer / Cottage Cheese 3 tablespoons Cornflour ½ teaspoon Turmeric powder ½ teaspoon Chilli powder Breadcrumbs Salt Oil Water

South Indian Culture INSTRUCTIONS : For Chettinad Masala Powder:

Keep it covered to marinate for 30 minutes.

Heat 1 teaspoon oil - Add all the ingredients

Heat oil in a frying pan.

listed and dry roast until golden.

Make a paste with corn flour and water.

Cool down completely. Transfer to mixer, grind

Dip marinated panner / cottage cheese into corn

to semi fine powder.

flour paste.

For Paneer poppers:

Quickly roll in breadcrumbs.

Mix all masala powders and salt to panner /

Deep fry in oil until golden brown.

cottage cheese.

Eco and DEI Commitee Cook book / Starters

Vegan Chickpea Masala Omelet Anhad Kashyap

Ingredients and Measurements: • • • • • • • • • • • •

1 1/2 cups (175g) besan (fine chickpea flour) 1 teaspoon sea salt flakes 1/2 teaspoon baking powder 1/2 teaspoon ground turmeric 1 teaspoon ground coriander 1/4 teaspoon ground red chilli (optional) 1/2 teaspoon ajwain (carom) seeds 1 1/2 cups (375 ml) warm water 1 medium tomato, deseeded and finely chopped 1 red onion, finely chopped 1 long green chilli, deseeded and thinly sliced Olive oil

Equipment - Saucepan

India INSTRUCTIONS : Add besan, salt, baking powder, turmeric,

Increase heat to medium and let the batter cook for

coriander, chilli powder, ajwain seeds and water to

a few seconds.

a medium bowl. Whisk until smooth then set aside

When bubbles start to appear on the surface,

for 5-10 minutes.

scatter onion, tomato, green chilli and coriander

Heat the saucepan at medium/low.

leaves on the surface.

Add a small amount of olive oil. Using a ladle,

Gently flip the omelette to cook the side with the

gently drop half a cup of batter onto the pan.

veggies on for approximately 1-2 minutes.

Using the back of the ladle, swirl the batter fanning

Move on to a serving plate and serve immediately

out from the centre so it spreads in a circular

with green chutney or your favourite hot sauce.

shape, about 18-20 cm in diameter.

Eco and DEI Commitee Cook book / Starters

Baby Beetroot, Pistachio Oil & Tofu Salad United Kingdom

Laure Cundall - Staff

Ingredients and Measurements: For the beets: • •

• • • •

600g baby beetroot or 600g of regular raw beetroot (we used a mix of red, golden and candied baby beetroot. You are looking for 600g of beetroot once the stems and roots have been removed.) 3 sprigs of rosemary 2 cloves of garlic Salt, pepper and oil for roasting

For the tofu: • • • • •

For the pistachio oil: • • • • • • • • •

Eco and DEI Commitee Cook book / Starters

250g block extra firm tofu, drained and patted dry 4 tsp light olive oil 1 tbsp cider vinegar 4 sprigs of thyme, leaves picked Salt and ground black pepperv

100g pistachio kernels 70ml extra virgin olive oil mixed with 30ml light olive oil 2 tsp coriander seeds ¼ tsp dried lavender (optional) A little maple syrup (optional) To garnish: A handful of pea shoots Reserved pistachios, listed above Salt and ground black pepper

INSTRUCTIONS : For the beetroot; preheat the oven to 190C,

For pistachio oil; gently heat the olive oils,

170°C fan.

seeds and lavender. Make sure the oil

Prepare the beetroot, trim off the tops and

doesn’t boil.

roots then wash the beetroot to remove any

Set aside 2 tbsp of the pistachios to use as a

excess dirt. You are looking for about 600g of

garnish for the finished dish. Place the rest of

prepared beetroot to roast.

the pistachios in a food processor and blitz the

Lay a sheet of baking parchment over a sheet of

pistachios until roughly chopped, use the

foil, enough to cover a roasting tin. Place

pulse setting on a food processor for this.

the rosemary, garlic and some salt and pepper

Once the oil is hot, strain through a sieve. Add

on the parchment then add your beetroot

this oil to the food processor to combine

and a drizzle of oil. Wrap the beetroot in the

with the pistachios. Blitz but keep some texture

parchment and foil to make a parcel. Roast

to the oil, season with salt.

until the beetroot are soft when skewered with

To assemble; cut each cooked beetroot into

a knife, about 1 hour depending on the size

halves or quarters depending on size.

of your beets. Allow to cool a little before

Place a spoonful of pistachio oil on the plate,

removing the skins whilst still warm.

top with the sliced beets and crumbled tofu,

Meanwhile, for the tofu; mix the crumbled tofu

drizzle with a little more pistachio oil and

with the oil, vinegar, thyme, salt and

garnish with the pea shoots and reserved

pepper. Spread out on a parchment-lined

pistachios.

baking sheet and place in the same oven as the

Store the pistachio oil in the fridge for up

beetroot. Bake for 25-30 minutes until

to 3 days.

browned. Drain on kitchen paper and reserve for later.

Eco and DEI Commitee Cook book / Starters

Tabboule Nai el Chafei - FS1 Red

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • •

Chop all veggie mix together, add burghul and

Parsley Tomato Onion Mint Burghul Olive oil Salt Lemon

all the dressing in top.

Lebanon

Eco and DEI Commitee Cook book / Starters

Gazpacho Nima Laughton - Staff

Ingredients and Measurements: • • • • • • • •

8 ripe medium tomatoes 1 large cucumber 2 green peppers half an onion 2 small cloves of garlic 2tbspn of apple cider vinegar 1/3 cup of extra virgin olive oil 2 tsp salt

Spanish

INSTRUCTIONS : Chop the vegetables into any size Place them with the rest of the ingredients in a blender. Blend until smooth. Chill the gazpacho in fridge for at least an hour, or until completely chilled. Serve in glasses or bowls (depending if you want to drink or eat with a spoon) Drizzle some olive oil on top and garnish as you wish. Enjoy!

Eco and DEI Commitee Cook book / Starters

Easy Vegan Fried Rice Karma El Bitar - Year 5 Asian Ingredients and Measurements:

Sauce:

•

• • • • •

1 cup extra-firm tofu* (8 ounces yields ~1 cup) 1 cup long- or short-grain brown rice* (rinsed thoroughly in a fine mesh strainer) 4 cloves garlic (minced) 1 cup chopped green onion 1/2 cup peas 1/2 cup carrots (finely diced)

Eco and DEI Commitee Cook book / Starters

• • • • •

3 Tbsp tamari or soy sauce (plus more for veggies + to taste) 1 Tbsp peanut butter 2-3 Tbsp organic brown sugar, muscovado sugar, or maple syrup 1 clove garlic (minced) 1-2 tsp chili garlic sauce (more or less depending on preferred spice) 1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)

INSTRUCTIONS : Preheat oven to 400 degrees F (204 C) and line

Heat a large metal or cast iron skillet over

a baking sheet with parchment paper (or lightly

medium heat. Once hot, use a slotted spoon

grease with non-stick spray).

to scoop the tofu into the pan leaving most of

In the meantime wrap tofu in a clean, absorbent

the sauce behind. Cook for 3-4 minutes, stirring

towel and set something heavy on top (such as a

occasionally, until deep golden brown on all

cast iron skillet) to press out the liquid.

sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.

Once the oven is preheated, dice tofu into 1/4-inch

To the still hot pan add garlic, green onion,

cubes and arrange on a baking sheet. Bake for 26-

peas and carrots. Sauté for 3-4 minutes, stirring

30 minutes. You’re looking for golden brown edges

occasionally, and season with 1 Tbsp (15 ml)

and a texture that’s firm to the touch. The longer it

tamari or soy sauce (amount as original recipe

bakes, the firmer and crispier it will become, so if

is written // adjust if altering batch size).

you’re looking for softer tofu remove from the oven

Add cooked rice, tofu, and remaining sauce

around the 26-28 minute mark. I prefer crispy tofu,

and stir. Cook over medium-high heat for 3-4

so I bake mine the full 30 minutes. Set aside.

minutes, stirring frequently.

While the tofu bakes prepare your rice by bringing

Serve immediately with extra chili garlic sauce

12 cups of water to a boil in a large pot. Once

or sriracha for heat (optional). Crushed salted,

boiling, add rinsed rice and stir. Boil on high

roasted peanuts or cashews make a lovely

uncovered for 30 minutes, then strain for 10

additional garnish. Leftovers keep well in the

seconds and return to pot removed from the heat.

refrigerator for 3-4 days, though best when

Cover with a lid and let steam for 10 minutes*.

fresh. Reheat in a skillet over medium heat or in

While rice and tofu are cooking, prepare sauce by

the microwave.

adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

Eco and DEI Commitee Cook book / Starters

Gado Gado Mahardika Danabrata - 7XS

Ingredients and Measurements: • • • • • • • • • •

1 tbsp vegetable oil 200g firm tofu, chopped into small chunks 250g cooked potatoes (leftover roast potatoes work well), chopped into chunks 3 eggs 100g green beans, halved lengthways 250g Chinese cabbage, finely shredded ½ cucumber (or 1 baby cucumber), thinly sliced 100g beansprouts 1 carrot, shredded handful coriander, leaves picked and roughly chopped

Indonesia • • • • • • • • •

• •

handful prawn crackers 4 tbsp crispy onions 50g peanut butter 3 tbsp kecap manis (or 2 ½ tbsp soy sauce and ½ tbsp honey) 2 tsp shrimp paste or dried crayfish 1 tbsp fish sauce 1 tbsp soft dark brown sugar 1 garlic clove, crushed 2 fat red chillies ( I like Scotch bonnets - use only 1 if you don’t like it too spicy), finely chopped 150ml coconut milk juice 1 lime

INSTRUCTIONS : Heat the oil in a large frying pan or wok and boil a small saucepan of water. Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate. Add the potatoes to the frying pan and cook for a few mins until they are warmed through and starting to crisp, then tip onto the same plate and set aside to cool. Add the eggs to the boiling water and cook for 7 mins, then plunge them straight into cold water. Fill

Put the tofu, potatoes, beans, cabbage,

the saucepan with fresh water, bring to the boil and

cucumber, beansprouts, carrot and coriander in

add the beans. Cook for 2-3 mins until just tender.

a large bowl or arrange on a platter. Drizzle over

Drain and run under cold water until cool.

half the dressing, reserving the rest for people

To make the peanut dressing, put the peanut butter

to help themselves. Break the prawn crackers in

and kecap manis in a bowl and mash together with

your hands and scatter over. Peel and quarter the

a fork until smooth and combined. Whisk in the

eggs, and serve on top with the crispy onions.

remaining ingredients.

Toss together just before serving.

Eco and DEI Commitee Cook book / Starters

Paneer Tikka Shriya Mishra 11S/ Natalia Ann Soares Y2

Ingredients and Measurements: • • • • • • • • •

Baladna Paneer Cheese, 375g Low-fat Yoghurt, 2 heaping tbsp Lemon juice, 2 tsp Salt, ½ tsp MDH Chaat Masala, 1 tsp MDH Kitchen King Masala, 4 tsp Carom Seeds, ½ tsp Garlic Paste, 1 tsp 1 crushed green chili

India/Punjabi INSTRUCTIONS : Take 375g of Baladna paneer cheese. Cut it into thick squares (around 8 equal squares) To prepare the marinade: take 4 tbsps of yoghurt, mix MDH kitchen king masala (around 4 heaped tsp), 1 tsp of MDH chaat masala, ½ tsp of salt, ½ tsp of carom seeds, a tsp of lemon juice, 1 tsp of garlic paste (can add a green chilli while blending to give an added zing). Mix well. Smear the paneer cubes with the marinade and keep for an hour. Spread baking paper on a baking tray and set

Bake until the cubes are golden brown - black at

the oven to 220 degrees, timed for forty five

edges, turning them over in between.

minutes. Lay the paneer cubes on the baking

Sprinkle some chaat masala and lime juice.

paper in a single layer.

Serve with green chutney.

Eco and DEI Commitee Cook book / Starters

Tomato Soup Aadhrika Deepak - Y2 Red

India

Ingredients and Measurements:

•

• • • • • • • • • • • • •

•

Garlic cloves (small cut) 4-5 ginger small cut)- 1/2 inch Clove leaf- 1 onion-1 small black pepper powder- 1/2 tspn potato- 1 small carrot -1 small beetroot -2 slices Tomato - 2 big oil -2 spoons coriander leaf little Salt as per taste, Cashews- 10

Sesame seeds -1 tspn. (soaked for 10 minutes) Bread slices -4

INSTRUCTIONS : Cream-Soaked cashews and sesame put into mixer grinder and make fine paste. Add 2 spoon of oil once heated add 1 clove leaf then add cut ginger and garlic -fry for 5 seconds and add cut onions fry for 10 seconds then add cut carrots, potato (to make soup thick) and tomato fry for 10 seconds and add beetroot (no need of any artificial color). Add salt and cover the lid and take two whistles. Once the cooker cooled transfer to the mixer grinder and grind fine paste.

Transfer to the small soup bowl- add coriander

Transfer to the bowl and add 2 cups of water to the

leaf and add 1 spoon cashews cream on top then

soup consistent.

add fried bread slices.

Roast the bread slices on frying pan.

Yummy healthy vegetable soup is ready.

Eco and DEI Commitee Cook book / Starters

Tabouli Salad Jude Alsaeedy - Y1 Green

Ingredients and Measurements: • • •

• • • •

1/4 cup fine bulgur wheat, wash and soak in water for 5 - 8 minutes. 2 firm tomatoes, very finely chopped. 2 bunches parsley, part of stem removed , washed and well dried, very finely chopped. 15 - 20 fresh mint leaves, washed , well dried , very finely chopped. 2 green onions or 1 small red onion, very finely chopped. 1 small green bell pepper, very finely chopped. 4 -5 tablespoons of fresh lemon juice.

• • • •

4 - 5 tablespoons extra virgin olive oil. Salt Black pepper Sumac (optional)

INSTRUCTIONS : Drain the bulgur, squeeze it by hand to get rid of any excess water. Then set it aside. Place all the finely chopped vegetables and herbs in a mixing bowl . Add the well drained bulgur. Mix gently. Now add the fresh lemon juice, extra virgin olive oil, salt, black pepper and sumac. Then mix gently again. Transfer to a serving platter.

Lebanon

Eco and DEI Commitee Cook book / Starters

Rocket, Halloumi Cheese and Bell Pepper Salad Aryan Pinto - Y3 Red

Ingredients and Measurements: • • • • • • • • • •

Rocket leaves - 300g Mixed red, yellow and orange bell peppers 1/2 each Halloumi Cheese - 200g Sour Cream - 100g Mixed Seeds - 20g Button Mushrooms - 50g Cucumber - 100g Lemon - 1 piece Olive oil - 2 tablespoons Salt and Pepper - to taste

INSTRUCTIONS : First, wash and dry the rocket leaves, cucumbers, bell peppers and button mushrooms. Next, dice the cucumbers, bell peppers and cut the button mushrooms in quarters. Then, add some olive oil in a frying pan and sauté the halloumi cheese and mushrooms until golden brown. After that, in a bowl prepare the dressing by adding lemon juice, olive oil, salt and pepper. Then, gently drizzle the dressing along the walls of the salad bowl and toss all the rocket leaves and vegetables until the dressing is evenly distributed. Finally, add the halloumi cheese, sour cream on top and sprinkle the assorted seeds. Enjoy your healthy, scrumptious salad!

Eco and DEI Commitee Cook book / Starters

International

Aloo Tikki (potato cutlets) Sarah Mustafa - Y4 Green

Ingredients and Measurements:

INSTRUCTIONS :

• • • •

Step 1: Boil potatoes in the pot until soft. Remove

• • • • •

Potatoes: 4 medium, Onion: 1 finely chopped, salt: according to taste, Red chili powder: half a teaspoon (if you want it spicy, half a teaspoon more), coriander powder: half a teaspoon, cumin powder: half a teaspoon, Chat masala powder: half a teaspoon, Green chilis: 2 small, Fresh coriander: 1 table spoon finely chopped fresh mint: 1 tablespoon finely chopped

the potatoes from pot. Wait for few minutes & then peel the skin of potatoes. Put the potatoes in a glass bowl & add all above ingredients & mash them with a fork. Once done divide the mixture in 8 equal round portions & shape each portion into round flat tiki with palm of hands. Step 2: Take a medium size pan, add two tablespoons of cooking oil. Heat oil in pan on medium flame and shallow fry the tikkis, till both sides are golden brown in color. Step 3: once done, Transfer the Aloo tikki on a kitchen towel so excess oil is absorbed. place

Pakistan

the home made Aloo Tikkis on a serving plate and sever them with tomato ketchup or green chutney. Delicious Aloo Tikki is ready to eat. Tips: Never over boil the potatoes. Always deep fry them on low flame.

Eco and DEI Commitee Cook book / Starters

Leek and Potato Soup Nicola Meikle - Staff

Ingredients and Measurements: • • • • • •

2 tbsp butter 2 large leeks 1tsp salt 1/4 tsp pepper 45g potatoes 950ml stockOther ingredients

INSTRUCTIONS : Slice the leeks thinly and dice the potato Melt the butter in the saucepan, add the leeks, salt and pepper. Cook until the leeks are soft. Add the potato and stock, bring to the boil then leave to simmer for 20min (or until the potato is soft) Blend with a hand blender.

Eco and DEI Commitee Cook book / Starters

United Kingdom

Kimchi Liwoo Ryu - Y3 Purple

Ingredients and Measurements: • • • • • • • • • • •

Chinese cabbage Radish Ginger Garlic Green Onion Red Pepper Salt Sugar Salted shrimp paste Onion Pear

South Korea INSTRUCTIONS : First cut the cabbage into half, and then put salt on the cabbage you cut. Now wait for the cabbage to get soft, around eight hours. After it’s softened, you can wash the cabbages. Next you can mix and grind red peppers, salted shrimp, garlic, ginger and onions together. And then spread the sources into each cabbage. Finally cabbage can be stored by rolling in the container. Probably you can eat by cutting as you wish.

Eco and DEI Commitee Cook book / Starters

Wonton Bites Syed Azaan Ali - Y5 Blue International Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • • • •

Pre heat oven to 350 degree celsius.

Wonton sheets Tomato Spring onion Parsley Corn Lemon Olive oil Garlic Salt Pepper

Eco and DEI Commitee Cook book / Starters

Put wonton sheets in the cupcake tray and bake it for 8-10 mins. Chop salad of your choice, add chopped garlic and olive oil then season it with salt and pepper. Serve it in wonton cups.

Aloo Tikki Chaat (potato patty chaat/snack) Madhava Miglani - 7XE

Ingredients and Measurements: For potato patty: • • • • •

5 boiled medium sized potatoes 1 tsp paprika Salt to taste 1 tsp Black pepper Other spices to taste

For tomato chutney (sauce): • • • •

2 tsb of oil 1 tsp of cumin 3 roughly cut tomatoes Salt to taste

For tamarind chutney (sauce): • • • •

50g tamarind 100ml water 100g jaggery

• • • •

2 green chillis 1 raw mango or lemons 100g coriander Salt to taste

For coriander chutney (sauce):

India INSTRUCTIONS : Potato patty: Mash the boiled potatoes Add the species to the mashed potatoes Heat the pan and add the oil while that is happening, mold the potatoes in the shape of a patty. Place the patties on the pan, and flip occasionally

Coriander chutney (sauce): Put all ingredients in grinder. Add little water. Grind. Tamarind chutney (sauce): Boil the tamarind in the water and add jaggery. Drain the chutney in a bowl.

until brown on both sides. Tomato chutney (sauce): Heat the oil. Add the cumin and tomatoes to the pan. Stir for 2 mins and then add the salt. Keep on sim for 10 mins and stir occasionally.

Eco and DEI Commitee Cook book / Starters

Mucver Azra Rose Dolan - FS2 Turkey Ingredients and Measurements: • • • • • • • • •

2 medium-large zucchini 1/2 cup feta cheese 1 table spoon minced fresh dill 1 teaspoon minced fresh mint 2 large beaten eggs Half a teaspoon salt Quarter a teaspoon black pepper 4 tablespoons of flour (or as needed) 1/2 cup vegetable oil

INSTRUCTIONS : Shred the zucchini and drain the excess water. Mix zucchini, feta cheese, dill, mint, salt and pepper. Stir in 1 beaten egg, make sure egg fully coat the mixture. If not add one more beaten egg. Add 4 tablespoon flour. If there is still liquid at the bottom of the bowl, if the batter is runny add 1 tablespoon more. It should be like a pancake battery. Heat 1/4 cup oil in high-walled skillet. When the oil is sizzling carefully drop large tablespoons of battered zucchini. Fry until golden brown edges, flip to cook the other side. Meanwhile put some paper towels on a plate, put the fried fritters on these papers to absorb the excess oil. Repeat until all the batter is used.

Eco and DEI Commitee Cook book / Starters

Illustration: Liam Ryu

Mains

Eco and DEI Commitee Cook book / Starters

Plantain & 3 Bean Curry Thenneh Conteh - Staff

INSTRUCTIONS : Peel and dice the sweet potato, peel and slice the plantain and peel and chop the ginger. Put the coconut oil into a large saucepan and place on a medium heat. Add the ginger, garlic, onion, finely chopped coriander stalks and chopped and de-seeded red chilli (optional) and cook for around 5 minutes. Add the turmeric, curry powder, tomatoes, sweet potato and plantain. Cook until softened which will take approx 20 minutes, if the pan needs water to stop it drying out add some. (you can add the plantain without cooking however I prefer to fry the plantain first for a sticky texture). Add the coconut milk and drained black beans until heated through and well combined. Scatter with coriander leaves.

Ingredients and Measurements: • • • • • • • • • • • • •

1 large sweet potato 1 large plantain 4cm piece of ginger 400g tin of chopped tomatoes 400g tin of coconut milk 400g tin of black beans 2 onions, sliced 2 cloves of garlic, chopped 1 fresh red chilli (optional) 1/2 bunch fresh coriander 2 tablespoons of coconut oil 1 teaspoon turmeric 2 tablespoon curry powder

Serve with rice or cous cous

Caribbean

Eco and DEI Commitee Cook book / Mains

Groundnut Stew Thenneh Conteh - Staff

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • • • • • •

Heat the oil in a large, heavy pot. Add onions

1 tablespoon oil 2 large onions finely chopped 1 tablespoon fresh ginger optional 3 oz tomato paste 1 Zucchini 1 tin of butter beans 2 cups of mushrooms 6 cups vegetable broth or water 1 teaspoon salt 1 teaspoon cayenne pepper optional 1 cup creamy peanut butter 1 cup baby spinach optional

and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned. Add tomato paste and mix with the onions until they are well coated. Add the veg to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture. Pour the vegetable broth or water into the pot and bring mixture to a boil. Add the butter beans, lower the heat to a simmer and cover for 20 minutes. Stir in the peanut butter until it’s well blended with the mixture. Add spinach if desired, and stir to combine. Serve over white rice with crushed peanuts.

Sierra Leone

Eco and DEI Commitee Cook book / Mains

Jollof Rice Thenneh Conteh - Staff INSTRUCTIONS : Blend the pepper mixture which will be used for later on, so add the tomatoes, red bell peppers, scotch bonnet peppers, and 1 of the onions to a blender. Then add a little water to help the blending process. And blend until smooth, set aside for later. Next dice one red onion into small pieces. TIP – If there’s one thing that makes a difference to jollof

Ingredients and Measurements:

rice, it’s using red onions rather than yellow onions. Add half a cup of oil into the pot and once the oil

• •

1kg Easy Cook Long Grain Rice 4 Tomatoes (you can also use 1 can of chopped tomatoes) • 3 Red bell peppers • 1-2 Scotch bonnet peppers • 2 Red Onions • 200g Tomato puree • 1 tablespoon Thyme • 3 Bayleaves • 1/2 cup Oil • Salt, All-Purpose Seasoning, and Knorr Stock Cubes to taste

is hot enough add in the diced onions and fry on a medium heat till they become translucent, this should take about 4 minutes. Next add in the tomato puree, and fry the onions and tomato puree on medium heat for 5 minutes, stirring frequently, don’t worry if it sticks to the pot a little (it’ll taste even better). Once the puree has fried, add in the pepper mixture blended earlier and stir in well to incorporate the fried puree properly. Add: bay leaves, dried thyme, and a mixture of salt, veg stock cubes and

Sierra Leone

all-purpose seasoning to taste. Stir this in well and cover and leave to boil on medium heat for 15 minutes. While the sauce is cooking, wash the rice repeatedly to remove the starch. You want to do this until the water turns clear, this is very important to wait until the water is clear. After about 15 minutes the sauce is ready, you’ll see it would have thickened slightly. This is also the time to taste just in case you need to adjust the seasoning at all before adding in the rice. Next add in the washed rice and stir well to ensure rice is properly mixed in. After this, add in just enough water to cover the rice, so the water should be just above the level of the rice. Very important as adding excess amount

Eco and DEI Commitee Cook book / Mains

of water will lead to soggy jollof rice which we don’t want. After adding the water stir well. Cover and leave the Jollof rice to cook on a very low heat. So For example if the highest setting of your cooker is 6 then reduce it to l or 2. tir the jollof rice every 20 minutes until it is cooked. So after the first 20 minutes stir the rice from the bottom up. Don’t worry if you feel there isn’t enough liquid to cook the rice, there is, the steam at this point will do the remainder of the cooking. Cover the pot and continue to leave to cook for a further 20 min before checking at stirring again. After 40 minutes check the rice and stir again from bottom up. Cover and continue to leave to steam. Now after steaming on a low heat for a total of approximately 1 hour 10 minutes, the jollof rice is ready!

Lemon Rice Vikaashinee Sukumaran Satish - Y5 Orange

Ingredients and Measurements: • • • • • • • • • • • • • •

1 cup basmati rice (heaped) or 3 to 4 cups cooked rice 1 ½ cups water ¼ teaspoon salt or add as required Other Ingredients 1 ½ to 2 tablespoons lemon juice or add as required 1 teaspoon mustard seeds 1 teaspoon urad dal (spilt and skinned black gram) 2 dry red chilies – preferably seeds removed 1 teaspoon chopped green chilies or 1 to 2 green chillies – chopped 12 to 15 curry leaves 1 generous pinch asafoetida (hing) ½ teaspoon turmeric powder 3 tablespoons vegetable oil salt as required

Do keep a check when rice is simmering and if the water has dried leaving the rice grains undercooked, add some more hot water and continue to cook. Place the cooked rice in a tray or bowl to cool it. Instant Pot Method Add rice, salt and 1 or 1 ¼ cups water (depending on rice type and quality) in the steel insert of a 6 quart Pressure cook for 5 minutes on high. Do a quick pressure release after 5 minutes. Empty the cooked rice in a plate or bowl to cool at room temperature. For tempering Add 1 tablespoon sesame oil in the same pan. Keep the flame to a low.

South India INSTRUCTIONS : Stove-Top Pressure Cooking Cook rice in a 2-litre or 3-litre pressure cooker with salt and 1 ½ water for 1 whistle or 8 to 10 minutes on medium to medium-high heat. When the pressure settles down on its own in the cooker, remove the lid. Remove the cooked rice in a plate or in a bowl. 1 heaped cup rice will yield 3 to 4 cups rice. This will depend on the type and quality of rice. Let the cooked rice become warm or cool at room temperature Cooking Rice A Pan Or Pot Mix rice, salt and 2 cups water in a pan. Cover and simmer until all the water has

Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal. Fry until the urad dal turns golden. Fry everything on a low flame, so that the lentils

do not burn. Then add the red chilies, green chilies (chopped) and curry leaves. Sauté for a few seconds until the red chilies change color. Switch off the heat and add the asafoetida and turmeric powder. Add the lemon juice and mix well. Making Lemon Rice Immediately pour this tempering mixture on cooked and cooled rice. Add lemon juice, salt. Mix well. Keep the bowl or pan covered for the flavors to blend for 4 to 5 minutes. Then serve the lemon rice. While serving you can choose to garnish with some chopped coriander leaves (cilantro).

been absorbed and rice grains are tender and fluffy.

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Potato, Fennel & Spinach Pie with Mustard Dressed Slaw Laure Cundall - Staff

Ingredients and Measurements: Filo pie:

INSTRUCTIONS :

• • • •

onion into half-moons.

• • • • • • • • • • • • • • •

Slice the potatoes into 2-3mm thick slices and the

8 medium new potatoes 1 large onion 1 bulb of fennel, preferably with fronds 400ml blended oil, such as vegetable oil, to cover the vegetables for confit 8 sprigs of thyme 400g baby spinach, washed 250g cooked Beluga lentils 8-12 sheets of filo pastry Olive oil, for brushing the filo 40g mixed seeds (we used sunflower and pumpkin about 20g of each) Ice, for blanching and refreshing spinach ¼Mustard dressed slaw: serves 6 1/8 red cabbage 1/8 white cabbage 1 medium kohlrabi, you can use celeriac or carrot if you can’t source kohlrabi 3 tbsp extra virgin olive oil 1.5 tbsp balsamic vinegar 1 tbsp wholegrain mustard Salt and pepper to season

France

Slice the fennel in half, remove the woody central part and cut into very thin slices, (reserve the fennel fronds to use as a garnish for the mustard slaw.) Place the onions, potatoes and fennel slices into a large pan and cover with oil. It may seem like a lot of oil but it is purely for the method of cooking and will get drained off later. Make sure everything is well coated in oil and put on to a high heat to heat the oil. As soon as the oil starts to bubble, turn the heat down, cover the vegetables with a cartouche and a lid so that they soften slowly and don’t take on any colour. This is a confit method. Be very careful that it doesn’t get too hot otherwise, the food will deep fry. The vegetables will take at least 20-30 minutes to fully soften. Once softened, remove from the heat, pour the vegetables into a sieve over a bowl. This will catch all the oil and the softened vegetables will be left in the sieve. Make sure they

Serves 4 - 6

have drained really well.

This recipe makes 1 large family-style ring using an 8” ring.

To prepare the spinach and lentils layer:

We used 4 x individual rings measuring

Blanch and refresh the baby spinach. Bring a large

8cm in diameter and x 5cm height

pan of water to the boil and blanch the spinach for 1 minute. Using a slotted spoon remove the spinach from the pan and place into a large bowl of ice-cold water.

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When completely cold, squeeze all the water out

Combine the dressing ingredients.

of the blanched spinach.

Mix the dressing with the slaw and leave for at

Note you need to make sure you remove as

least 10 minutes for the dressing to

much water as you can or the spinach will make

penetrate the slaw.

the pies soggy.

For service add the reserved fennel fronds to

Roughly chop the spinach on a board.

the slaw.

Combine the beluga lentil with the chopped spinach, a generous amount of seasoning and

To serve:

the picked thyme leaves.

One the filo pies are cooked - about 25-30 minutes

Line a baking sheet with baking parchment and

until golden. Remove them from the

get 4 individual straight-sided flan rings.

oven, allow to cool slightly and slide a pie out of the

The rings we used measure 8cm in diameter and

ring and place onto a service plate,

x 5cm height.

add a generous spoonful of the slaw and top with the reserved fennel fronds.

To assemble the pies: Preheat the oven to 190˚C, 170°C fan. Remove one piece of filo from the packet and keep the remainder covered so it doesn’t dry out. Brush a small amount of oil over the filo. Place 1 of the flan rings onto the parchment and cut a square of filo that would cover the base, sides and overlap over the top. Carefully line the filo into the flan ring and repeat with another layer. Place some of the drained confit filling into the base up to 2/3 of the way up. Top with the spinach and lentil mix. Bring the filo over the top so it completely encases as a whole pie. Turn the flan ring over so now the base becomes the top. Brush with a little oil if needed and sprinkle with the seeds.

Filling alternatives:

Repeat with another 3 rings.

Omit lentils and change for another protein such

Place into the oven for 25-30 minutes until

as chickpeas or butter beans.

golden.

Roasted red peppers or peas could be a colourful addition.

Mustard dressed slaw:

A layer of mushrooms and spinach as an

Start by removing the tough core of the white

alternative.

cabbage and finely shred. Move onto the kohlrabi, peel, slice and julienne. Finely slice the red cabbage.

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One Pot Chickpea Curry Duncan McDermid - Staff

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • • • • • • • • •

Fry the onion and garlic in a little oil for 3 minutes.

1 onion 2 cloves of garlic 2 teaspoons coriander powder 1 teaspoon cumin 1 teaspoon turmeric 1 pinch chili flakes 1 pinch salt 3cm piece of ginger 4 tomatoes 4 tablespoons lentils 4 tablespoons coconut cream 200g broccoli florets 1 can chickpeas 100g spinach Half lemon

Add all of the spices, the salt, the ginger and cook for a further 2 minutes. Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender. Stir in the broccoli and cook for a further 4 minutes. Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted. Serve with natural yogurt and some chopped coriander. Enjoy!

International

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Vegetarian Chili Evelien Stigter - 9YT

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • • • • • •

Heat the oil in a large, heavy pot. Add onions

• • • • • •

2 tablespoons extra-virgin olive oil 1 medium red onion, chopped 1 large red bell pepper, chopped 2 medium carrots, chopped 2 ribs celery, chopped ½ teaspoon salt, divided 4 cloves garlic, pressed or minced 2 tablespoons chili powder 2 teaspoons ground cumin 1 ½ teaspoons smoked paprika 1 teaspoon dried oregano 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices 2 cans (15 ounces each) black beans, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 2 cups vegetable broth or water 1 bay leaf 2 tablespoons chopped fresh cilantro, plus more for garnishing 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste

Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

Northern Mexico

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Gnocchi di patate Arianna Martella - Y7

INSTRUCTIONS :

Ingredients and Measurements: • • •

1 kg of potatoes 300 g of all purpose flour 15 g of salt

Italy

INSTRUCTIONS : To prepare gnocchi di patate, start by boiling the

Take a part of the dough and roll it out with your

potatoes. Arrange the potatoes in a large pot and

fingertips to get 2 cm thick loaves. To do this, help

cover with plenty of cold water

sprinkle some flour on the work surface from time

Boil for 30-40 minutes, depending on the potatoes

to time. Meanwhile, cover the remaining dough

size. Poke with a fork - if the tines enter without

with a towel to prevent it from drying out.

difficulty then can drain the potatoes.

Cut the loaves into chunks and, by pressing lightly

While still hot, mash the potatoes onto a pastry

with your thumb, drag them on the fork tines. Use

board sifted with flour in a fountain shape, there

flour to prevent them from sticking together.

will be no need to peel the potatoes as the peel will

As you prepare the gnocchi, arrange them on a tray

remain inside the potato masher. Then add a pinch

with a lightly floured cloth, well spaced from each

of salt.

other.

Mix everything with your hands until you get a soft

If you intend to cook them, pour them a few at a

but compact dough.

time into boiling salted water; as soon as they come

Remember that if you knead it too much, the

to the surface, the gnocchi are cooked and ready to

gnocchi will become hard during cooking, so just

be drained and seasoned.

knead the time necessary.

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Puttu with green gram, pappadam and banana Steve Ratheesh - Y1 Red

Ingredients and Measurements: • • • •

1 cup rice flour Salt Water Grated coconut as required

Equipment: •

Steaming Puttu:

Puttu pot

India

Meanwhile first place the perforated disc inside the cylindrical vessel. Then add 2 to 3 tablespoons fresh coconut in the cylindrical

INSTRUCTIONS :

vessel of the puttu kudam and spread evenly.

Take 1 cup puttu flour in a mixing bowl or a pan.

the cylindrical vessel.

Add 1/3 teaspoon salt or as required.

Again add 2 to 3 tablespoons of grated coconut

Sprinkle 1/3 cup water all over. The amount of

and spread evenly.

water required will depend on the quality of rice

Add the puttu flour again.

flour. So you can add accordingly.

Cover the top portion with 2 to 3 tablespoons of

Begin to mix the rice flour with the water with

grated coconut and spread evenly. Cover the top

your fingertips.

with a lid.

To get soft puttu, the amount of rice flour to

Place the cylindrical portion on top of the base

water ratio is important. To check this gently

vessel in which the water should have come to

press a small portion of the flour between

a boil.

your palms. It should form a lump. When you

Steam puttu on medium flame till you see steam

press this flour lump more, it should break and

releasing from the top vents of the cylindrical

crumble. This should be the texture of the flour.

vessel. Switch off the flame.

Break all the tiny lumps in the flour with your

Remove the cylindrical part from the bottom

fingertips. You can even grind this rice flour

vessel and allow the puttu inside to cool for 3 to

mixture in a grinder to break lumps (but grind in

4 minutes.

small batches and use the pulse option of mixer-

Then using a wooden skewer or the stick that

grinder.)

accompanied the puttu kudam, remove the

Pour 2 cups of water in the base vessel of the

steamed puttu.

puttu kudam.

Serve puttu hot or warm with boiled green gram

Keep to the stove top and let it get heated.

or chickpea curry, banana and pappadam .

Gently add the puttu flour until it reaches half of

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Fried Rice Qayra Delysha Abdul Muhaimin - 7YV

Ingredients and Measurements: • • • • • • • • • • • • • •

5 cloves of garlic 4 small onions or shallots 4 cups of rice (cooked) Fish or oyster sauce 1 carrot 5 or 6 long beans Spring onions Soy sauce Salt or MSG 2 small red and green chilli 3 big red chilli Vegetable oil Tofu or eggs (both if you want) Sesame/olive oil

Equipment: • • • • •

Wok or saucepan Wooden spoon (for cooking) Chopping board Knife Pestle and mortar is you have this is optional

INSTRUCTIONS : First cook the rice (it is better if it is left overnight) and leave it out to cool, to prevent lumping whilst cooking. Smash the garlic with the flat side of the knife and dice the onions/shallots (the difference is the taste - if you want a spicier taste you should use onion but if you’re looking for a mild and sweet taste, shallots are just the perfect ingredient). Alternatively, use a pestle and mortar to grind the garlic and onion (or shallots) together. Cut the carrot as desired, slice the spring onion, chillis and tofu. Heat your wok/saucepan with oil then change the oil again. Throw in your sliced garlic and onions/shallots and stir for a while, then add your cooled rice. Stir before putting the soy sauce and fish/oyster sauce. Move the rice to edges and crack in your eggs, if you are doing the vegan dish skip this step. Add small chillis and some of the big red chilli (you will later use this for garnish). Throw in the tofu and stir it, add the salt

Aisa

and seasonings. Get a bowl and lightly coat it with sesame oil or olive oil, add the fried rice and flip it onto a bowl. Add your garnish: spring onions and red chilli.

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Lentil pasta Aurellia Putri Antares - 9YT

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • • • • •

Combine water and lentil together and simmer

1/2 onion 1 clove of garlic 3/4 cup of lentil 1 medium tomato 1 tbsp of tomato paste 1 tbsp of olive olive 3 to 4 mushrooms 1 cup of vegetable stock Water Any pasta of your choice Any seasoning (black pepper, red pepper, parsley)

Equipment: • • • •

for 15 to 20 minutes. In a pan heat up the olive oil, and add in the chopped onion, minced garlic until it start to soften. Add in the tomato paste , mushroom and lentil and mix until it is fully coated. Add chopped tomatoes and other season until it satisfies your taste. Turn down the heat of the pan and simmer under the lead for another 25 to 30 minutes.If the sauce is too thick just add water.

Pan Wooden spatula Measuring spoon Measuring cup

Italy

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Puttu Amirdhan Sockalingam - 9YT INSTRUCTIONS : Wash and soak the red rice for 3 hours. Drain

Ingredients and Measurements: • • • •

water in a metal strainer completely.

1 cup of red rice flour (Sigappu arisi) ¼ cup of coconut shavings Lukewarm water, as needed Salt, as needed

Spread over a clean kitchen cloth for 15 mins. Grind into a flour. Wipe the sides in between for even powdering. Transfer to a hot pan and dry roast it in medium flame. Stir continuously initially to avoid lumps.

South India

You will see steam rising well and the aroma of red rice flour is also present. Flour will turn free flowing and you will be able to draw a line with the flour. This is the right consistency. The red rice puttu flour is ready. Meanwhile, mix salt in lukewarm water. Take the flour in a wide plate. Sprinkle the water little by little as you mix it to the flour, until the pale colour changes to a deeper hue and becomes crumbly in look. If you close your hand with the flour in your palm, it should hold its shape. It’s the right consistency. Now using your finger tips, eliminate any large lumps in the flour. Take kuzha puttu maker. First take 3 tablespoons of grated coconut. Then fill it with the prepared puttu flour about ½ the puttu maker (approx 8-10 tbsp). Add another 3 tablespoons of coconut and puttu flour and finish with coconut. Do not press or shake to settle. Just add it and leave it naturally.

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Vegetarian chili Northern Mexico

Evelien Stigter - 9YT INSTRUCTIONS : Ingredients and Measurements: • • • • • • • • • • • •

• • • • • • •

2 tablespoons extra-virgin olive oil 1 medium red onion, chopped 1 large red bell pepper, chopped 2 medium carrots, chopped 2 ribs celery, chopped ½ teaspoon salt, divided 4 cloves garlic, pressed or minced 2 tablespoons chili powder* 2 teaspoons ground cumin 1 ½ teaspoons smoked paprika* 1 teaspoon dried oregano 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices 2 cans (15 ounces each) black beans, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 2 cups vegetable broth or water 1 bay leaf 2 tablespoons chopped fresh cilantro, plus more for garnishing 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more

Equipment:

chili-like consistency.)

• • • • •

then mix in the vinegar, to taste. Add salt to

Pot measuring cup Tablespoon Teaspoon large spoon

Add the chopped cilantro, stir to combine, and taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

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Sauteed Garlic Shitake Mushrooms Girlie Austria - Staff

Ingredients and Measurements: • • • • • •

6 ounces shiitake mushrooms 4 tablespoons butter 2 cloves garlic 1 tablespoon parsley salt Pepper

Equipment: • • •

chopping board Knife Pan

Asian INSTRUCTIONS : Heat pan over medium heat. Add the butter until melt. Add the garlic, stir, and cook for about 30 seconds. Add the mushrooms and suite for 6 minutes or until the color becomes light. Add salt and pepper to taste. Sprinkle with parsley (chopped). Best served when hot!

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Pizza Margherita Giacomo Luigi Angelini - Y1 Yellow

Ingredients and Measurements: • • • • • • • •

400g of White Flour 25g of Baker’s Yeast 4 Tbsp of Extra Virgin Olive Oil Pinch of Salt 350g of Tomatoes Sauce with finely chopped tomatoes 300g of Mozzarella Cheese Oregano Basil Leaves

Equipment: • • •

Kneader Bowl Weighing Scale

Italy INSTRUCTIONS : Melt the yeast in half glass of warm water. Knead the flour, salt, yeast, and olive oil. Add water progressively as needed until the dough is soft. Make the dough into a ball and let it rest to raise for 3 hours, in a warm place. Roll the dough and put it on a tray lightly oiled. Mix the tomatoes sauce with oregano and put it on the dough. Let the dough rest and raise for another 20 min. Cook in pre-heated oven at 250 degree C, for 10 min, at the lower shelf. Take it out of the oven, spread the mozzarella, and add the basil leaves. Cook for another 10 min on the middle shelf.

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Veggie Sambar Rice India

Shiva Harini - Y3 Green

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • •

Keep a pressure cooker on the stove , add oil and

• • • • • • • • • • • • • • • • • • •

Wash and soak it aside Rice -200g Lentils - each 50g Pigeon peas,split yellow peas Split chick peas – 25 For dry roast and powdering(sambar powder) Dry roast all the ingredients 1 by 1 ( it should not become black) & powder it finely in mixer Dry red chilli-3/4 Coriander seeds- 2 tablespoon Cumin seed – 1 teaspoon Pepper corns- 1 teaspoon Fenugreek – 1 teaspoon Split chick peas- 1 tablespoon Vegetables ( 1 each) to cut and keep ready Onion,tomato,chilli(carrot, beans(4-5), potato,eggplant-small,cucumber,capsicum) Vegetables can be added as per the availability and choice For tempering : Oil (any) – 3 tablespoon Mustard seed- one teaspoon Fenugreek – 1 teaspoon Curry leaves- 5/6 leaves Asafoetida powder -1 teaspoon Dried Red chilli -2(break each into 2 pieces) Crushed garlic and ginger(little bit) Salt for taste Water – 1 litre

Equipment: • • • •

Pressure cooker Teaspoon Table spoon Measuring cup which can measure rice and lentils

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once Oil is hot, add all the items mentioned for tempering one by one and fry it for 5 to 10 seconds, then add onion and all the other vegetable one by one and fry it for some time, then add required salt and sambar powder( 2 tablespoons), fry for some more time. Now add the soaked rice and lentils without water, and mix everything together Now add one litre of water and give everything a nice mix. finally close the Pressure cook lid and cook for 3-4 whistles and switch off the gas. Serve it hot and enjoy it with some chips. This sambar rice recipe consists of balanced diet as it contains carbohydrate(Rice),proteins(lentils), vitamins and minerals (vegetables and spices) and it is easy to make best one pot vegetarian meal.

Kimbab (rice roll) Liam Ryu - 6 Yellow

Ingredients and Measurements: • • • •

Rice any kind of vegetable you wish dried seaweed sheet sesame seed (optional)

South Korea INSTRUCTIONS : First, lay the dried seaweed on top of the maki roll Then, spread the rice above the seaweed (very thin layer) After that, cut your vegetables in to small pieces. Then place it on the rice and tightly roll the maki roll to make a circular shape. Now remove the maki roll and cut the kimbab you made into pieces. Finally decorate the finished product with the sesame seeds you’ve got. And it’s ready to go in your mouth!

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Stuffed Vegetables Philippos Zolotas - Y3

Ingredients and Measurements: • •

• • • • • • •

5 large tomatoes 5 large green bell peppers (you may also use zucchini or eggplant) + 1 small green pepper 10-12 tablespoons un-cooked short or medium grain rice (do not use long grain) 8 zucchini 1 onion 1 kilogram potatoes 7 garlic cloves 1 tablespoon oregano 2 tablespoons dry mint

• • • • • • •

4 tablespoons fresh parsley 1 tablespoon tomato paste cloves-whole allspice – whole 1 1/2 cup olive oil lemon juice salt/pepper

Equipment: • • • •

Pan Bowl Food processor Grater

Greece INSTRUCTIONS : Preheat oven at 200 Celsius.

but not too much (you don’t want a paste). Add the

Wash the tomatoes and peppers. For the peppers

onion mixture to the zucchini.

cut around the stem and empty the inside of the

Take a small green bell pepper and also dice it and

pepper. For the tomato cut around the base (the

add to the zucchini mixture.

bottom part) not the stem part and empty the

Finally take a small potato (a bit larger than an egg)

tomato with a spoon. Put these pieces of tomato

and grate it and add to the zucchini mixture.

in a separate bowl along with the juices. Make

Now strain the juice from the tomatoes (squeeze

tiny slits on the inside bottom of the peppers and

the tomato with your hands too) and save in a

tomatoes (not all the way through)

separate bowl. Now you should have 3 bowls one

Place the empty tomatoes and peppers along with

with tomato, one with zucchini-potato-onion

their caps in a large pan about 3 inches deep.

mixture and one with tomato juice. Cut the tomato

Take 2-3 zucchini peel them and grate them, put

in small pieces and mix it with the zucchini mixture.

the grated zucchini in another bowl.

Add 1 tablespoon salt, dry mint, parsley and tomato

In a food processor add an onion, 4-5 garlic cloves,

paste. Now add to the mixture 10 to 12 tablespoons

a bit of oil about a teaspoon and some salt. Mix

short grain rice and 1 teaspoon lemon juice. Finally add ¾ cup olive oil. Let the mixture sit.

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Now start cutting the potatoes. Take 1kg of

want to “wash off” the oil. Add the water in a

potatoes, peel them and cut them into quarters,

corner of the pan and tilt slightly so the water

place in a bowl. Take 3-4 zucchini, peel and slice and

goes everywhere.

add to potatoes. Add ¾ cup olive oil, 1 tablespoon

Bake in the oven for about 15-20 minutes at 200

oregano, some salt and 2 cloves garlic cut in small

Celsius. Then reduce to 170-160 Celsius and bake

pieces. Mix well (with your hands preferably). Then

for another 1-½ hours. If you notice it getting dry,

add the tomato juice which you had saved from the

add a bit more water.

tomatoes in step 8.

To see if it is done, check the rice it should be soft

Now start filling the tomatoes and peppers with rice

and mushy.

all the way to the top and close with their caps. Add the potatoes to the pan, making sure to place

Notes

around the tomatoes and peppers so they don’t

You can also just use only tomatoes.

slide in the tray. If there is any rice mixture left mix it with the quartered potatoes and add to to the pan. Add 5 cloves to the potatoes and about 5 allspice. Add about a cup of water, but not on top-you don’t

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Palak Paneer Anaira Randeva - Y3 Orange

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • • • • • • • • • •

To a pot of boiling hot water, add little salt and

350 gm spinach 1 medium sized tomato 5 large garlic cloves 1 inch ginger 1 green chilli 1 tablespoon oil 1 large onion finely chopped half cup water 1 teaspoon hot masala 1/4 teaspoon turmeric powder 1/4 teaspoon red chilli powder 1 teaspoon salt 2 tablespoon kasuri methi crushed dried fenugreek leaves 1 teaspoon lemon juice 1/2 cup creme

then spinach leaves to it. Blanch the spinach sees for 2 to 3 minutes until wilted. Take them out and put them in ice cold water. This helps the leaves in retaining their green color. To a blender, add the blanch spinach along with one tomato, three cloves of garlic, ginger and green chili. Heat the pan on medium heat. Once hot add the remaining 2 clovesof chopped garlic. Sautè for a few minutes until it starts changing color. Then add chopped onions. Cook the onions for 2-3 minutes until soft and translucent. Add in the prepared spinach puree and mix. Also add around 1/2 cup water at this point. Once

Equipment:

the spinach is cooked, add the garam masala,

• • • • • • • • • •

abd cook for 1 minute.

turmeric powder, red chilli powder and satMix

Medium sized pot Blancher Blender medium sized pan chopping knife chopping board Laddle 1 teaspoon 1 tablespoon serving dish

Then add the heavy cream and mix. Stir in the paneer and mix. Let curry simmer for 3-4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix. Serve palak paneer in the serving dish witb hot roti or rice.

Caribbean

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Cauliflower cheese United Kingdom

Lachlan Williams - Y6 Blue

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • •

Preheat the oven to 190C/170C Fan/Gas 5.

1 head cauliflower, broken into large florets 40g butter 40g plain flour 400ml milk 1 tsp English mustard 100g mature cheddar, grated salt and freshly ground black pepper

Equipment: • • • • • •

Oven Weighing scale Timer 2x heavy based sauce pans Bowl wooden spoon Baking dish

Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3–5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain. To make the sauce, melt the butter in a heavybased saucepan and stir in the flour. Cook over a gentle heat for 1 minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for 2 minutes, then remove from the heat. Stir in the mustard and two thirds of the cheese and set aside. Arrange the cauliflower in an ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25–30 minutes, until the top is golden brown and bubbling.

Eco and DEI Commitee Cook book / Mains

Fried Lady Finger Zaynab Shahid - Y6 Purple

Ingredients and Measurements:

INSTRUCTIONS :

• • • • •

First you wash and dry the okra .

1 Kg Of lady finger/okra chopped. Dusted with rice flour 1 tbslp Red chilli powder half tsp Turmeric powder 1 tsp Salt to taste

Then chop it in pieces rub the dry masala on it. Now heat the oil in the pan and deep fry okra till crispy. Serve it hot in a dish and can be enjoyed with rice or even plain.

Equipment: • • •

Okra is a very favourite vegan dish which has various ways of cooking but this was the easiest

A deep frying pan A spoon to fry the okra in hot oil. Oil about a cup for deep frying.

and most yummiest to try.

Pakistan and India

Eco and DEI Commitee Cook book / Mains

Dahi Chaval Pavki Kanoria - FS1 Yellow

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • • •

Boil the rice with water.

1 cup yogurt 1 cup milk 1 cup rice handful of mustard seeds handful of lentils 6 curry leaves Handful of black gram Table spoon of oil Salt to taste

Mix yogurt and milk into boiled rice and let it cook. Saute in the oil the curry leaves, mustard seeds, lentils and grams. Mix all the toppings with the rice and let it cook. Serve cold.

India

Eco and DEI Commitee Cook book / Mains

Paneer Butter Masala Indian Subcontinent

Leisha Ann Silas - 10T1

Ingredients and Measurements: • • • • • •

Cashew Tomatoes Cream/ coconut cream Butter/ vegan butter oil Paneer/ tofu if vegan(homemade or store bought cubes) Spices & herbs: kashmiri red chilli powder. You can sub it with cayenne pepper or paprika. garam masala powder. Kasuri methi (dried fenugreek leaves) For garnish cilantro (coriander leaves)

• • •

Water Ginger Chillis

Equipment: • • • • • •

Bowls Table/teaspoons Blender Mixer Knifes Chopping board

INSTRUCTIONS : Soak cashews in a hot water for 20 to 30 minutes.

Tomato Gravy

When the cashews are soaking, you can prep

Melt butter in a pan on a low flame. Add tej

the other ingredients like chopping tomatoes,

patta and fry for 2 to 3 seconds or till the oil

preparing ginger-garlic paste, slicing paneer etc.

become fragrant.

Then drain and add the soaked cashews in a

Add ginger-garlic paste and sauté for some

blender or mixer-grinder.

seconds till the raw aroma disappears.

Add 2 to 3 tablespoons water and blend to a

Add the tomato puree and stir well. Cook for

smooth paste without any tiny bits or pieces of

5 to 6 minutes. Then add kashmiri red chili

cashews.

powder and stir again. Continue to sauté till the

In the same blender add the roughly chopped

oil starts to leave the sides of the tomato paste.

tomatoes. No need to blanch the tomatoes before

The tomato paste will thicken considerably and

blending.

will start coming together as one whole lump.

Blend to a smooth tomato puree. Keep aside.

Then add cashew paste and stir well. Sauté

Don’t add any water while blending the tomatoes.

the cashew paste for a few minutes till the oil begins to leave the sides of the masala paste. The cashew paste will begin to cook fast. Approx 3 to 4 minutes on a low flame. So keep stirring non-stop.

Eco and DEI Commitee Cook book / Mains

Paneer butter masala Add water and mix very well. Simmer on a low flame. The curry will come to a boil. After 2 to 3 minutes of boiling, add ginger julienne. Reserve a few for garnishing. The curry will also begin to thicken. Add julienned ginger and green chillies, salt and sugar and simmer till the curry begins to thicken. After 3 to 4 minutes, add slit green chillies. also add salt as per taste and ½ to 1 teaspoon sugar (optional). You can vary the sugar quantity from ¼ tsp to 1 teaspoon or more depending on the sourness of the tomatoes. Sugar is optional and you can skip it too. If you add cream, then you will need to add less sugar. Mix very well and simmer for a minute. After the gravy thickens to your desired consistency, then add the paneer cubes and stir gently. I keep the gravy to a medium consistency. After that add crushed kasuri methi (dry fenugreek leaves), garam masala and cream. Gently mix and then switch off the flame.

Eco and DEI Commitee Cook book / Mains

Paneer Butter Masala India Punjabi

Samyuktha Jayaseelan - 8XO

Ingredients and Measurements: For masala paste: • • • • • • • • •

2 tbsp oil 2 tbsp butter 5 cloves 2 pods cardamom 2 onion (sliced) 2 clove garlic 1 inch ginger 3 tomato (sliced) 15 cashew

INSTRUCTIONS : How to make gravy base:

For curry:: • • • • • • • • • • • • • • • •

2 tbsp oil 2 tbsp butter 1 bay leaf 1 chilli 1 onion (finely chopped) ½ tsp turmeric 1 tsp chilli powder ¾ tsp coriander powder ¼ tsp cumin powder ½ garam masala 1 tsp salt 1 cup water 2 tbsp cream 16 cubes paneer 1 tsp dried fenugreek leaves powder 2 tbsp coriander (finely chopped)

Firstly, in a large kadai heat 2 tbsp oil and 2 tbsp butter. add 5 cloves, 2 pods cardamom and saute on low flame until it turns aromatic. Now add 2 onion, 2 clove garlic, 1 inch ginger. saute until onions shrink slightly. Further add 3 tomato, 15 cashew and saute for 2 minutes. Cover and boil for 10 minutes, or until tomato softens. Cool completely and transfer to the blender and blend to smooth paste. Pass the curry to the filter to get rid of seeds and skin. Smooth and silky, the tomato-onion paste is ready. keep aside. How to make paneer butter masala: firstly, in a large kadai heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf and 1 chilli. saute until the spices turn aromatic.

Now add 1 onion and saute until onions turn and golden brown. Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ garam masala and 1 tsp salt. Saute until the spices turn aromatic. make sure not to burn the spices. Add in prepared onion tomato paste and mix well. cook until the oil separates from the masala paste. Now add 1 cup water and mix well adjusting the consistency. Further, add in 2 tbsp cream and mix well. also, add 16 cubes of paneer and mix gently. simmer for 5 minutes, or until the paneer absorbs the flavour. add 1 tsp kasuri methi and 2 tbsp coriander. Mix well. Finally, enjoy paneer butter masala with roti or naan.

Eco and DEI Commitee Cook book / Mains

Roast Tomato Soup David Moore - Staff

Ingredients and Measurements: • • • • • • •

add basil and caramelised onions and blend again. Alternatively you can add the tomatoes to the large

Tomatoes Onions Olive oil Basil Garlic Salt Pepper

pot and use an immersion blender. It’s really just about what you have available to you. Heat & enjoy! After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From

United Kingdom INSTRUCTIONS : Roast your tomatoes. Preheat oven

there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired.

to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes. Caramelise your onions. While the tomatoes are roasting, you can make the caramelised onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelised and turned golden in colour. This usually takes 20 minutes. Blend it all up. Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next

Eco and DEI Commitee Cook book / Mains

Macaroni Achraf Mechmech - Staff

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • • •

Preheat the oven to 380 degrees

Cauliflower Water Salt Garlic clove Salt Nutmeg Black pepper Macaroni pasta cheese

Wash the cauliflower and cut it into small florets. Remove the stalks (do not use them). Place the florets in a pot of slightly salted boiling water. Let them cook for not more than 10 minutes. Remove from water once ready. Fill another large pot with water and add to it about 1 tablespoon of salt. When it starts boiling, add the macaroni.

France

Cook 1 crushed garlic clove in very little olive oil. Do not allow it to burn. Add the cream, ½ teaspoon salt, ½ teaspoon nutmeg & black pepper mix. Increase quantity according to taste. Remove the cooked macaroni from the water once ready (check cooking time on pack). Add the cooked macaroni and the cooked florets to the cream sauce. Now, add 100 grams grated cheese or more (your choice) and mix delicately. Pour the mixed macaroni into a deep oven dish and let it bake for about 15 to 25 minutes / until it reaches a golden colour. Boil it for 2-3 minutes to help reach the golden colour.

Eco and DEI Commitee Cook book / Mains

Caponata Achraf Mechmech - Staff

Ingredients and Measurements:

INSTRUCTIONS :

•

Heat the oven to 400 degrees F.

• • • • • • • • • • • • • • • • •

1 large eggplant 1 ¼ lb or so, cut into 1-inch cubes Kosher salt Extra virgin olive oil 1 yellow onion chopped 1 red bell pepper cored and chopped 2 small celery stalks thinly sliced 1/4 to 1/2 teaspoon black pepper 1 cup crushed tomatoes 2 tablespoons capers ¼ cup pitted green olives roughly chopped ¼ cup raisins 2 teaspoons honey or sugar 1 bay leaf ¼ teaspoon to ½ teaspoon crushed red pepper flakes 1/4 cup vinegar ¼ cup dry white wine (optional/grape juice may be used instead) 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh mint

Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel). Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened. Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and grape juice/white wine. Stir to combine. Simmer on medium-low heat for 10

Italian Sicilian

minutes. Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

Eco and DEI Commitee Cook book / Mains

Ratatouille Achraf Mechmech - Staff

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • •

Start by preparing the vegetables first: Wash

2 aubergines Olive oil Onion Garlic clove 4 tomatoes 1 red pepper Sugar

and cut them as necessary. Cut the 2 aubergines/eggplants into bite-sizes Heat 4 tablespoons olive oil. Cook gently 1 large thinly sliced onion and 1 crushed garlic clove, until softened (5 minutes). Add 2 aubergines diced. Cover and simmer gently for 20 minutes. Add the 2 diced courgettes, 4 sliced tomatoes, 1 red bell pepper seeded and diced, 1/2

France

teaspoon sugar. Cover and cook gently, stirring occasionally for 30 minutes until vegetables are soft. Taste for seasoning and sprinkle some basil before serving. Serve hot or cold.

Eco and DEI Commitee Cook book / Mains

Illustration: Zaynab Shahid Y6 P

Snacks

Eco and DEI Commitee Cook book / Snacks

Falafel Lebanon

Sofia Estrada

Ingredients and Measurements:

INSTRUCTIONS :

• • •

The night before, soak the dried chickpeas in

• • • • • • • • • •

1 cup dried chickpeas, soaked overnight 1/2 cup onion, roughly chopped 1 cup parsley, roughly chopped (about a one large bunch) 1 cup cilantro, roughly chopped (about a one large bunch) 1 small green chile pepper, serrano or jalapeno pepper 3 garlic cloves 1 tsp cumin 1 tsp salt 1/2 tsp cardamom 1/4 tsp black pepper 2 tbsp chickpea flour 1/2 tsp baking soda Oil for frying

Equipment:

water. Make sure the water covers the chickpeas by 2-3 inches, as they will triple in size. Drain and rinse the chickpeas. Add them to a food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper. Pulse the food processor several times until the mixture resembles the texture of coarse sand. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour. Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, add another tablespoon of chickpea flour. If it’s too dry and

• • • • •

Bowl Ice-cream scoop/falafel scoop Spatula Pot Skimmer

crumbly, add a teaspoon or two of water or lemon juice. Once the falafel balls are formed, deep frying them. To do this add about 3 inches of oil to a pot on medium heat. Heat the oil to 350F. Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden Use a skimmer to check the color of the falafel and make sure they don’t over cook. Then move them to a paper towel-lined plate. Serve the falafel immediately, whilst warm and crispy on the outside. They’re delicious served with tahini sauce as well.

Eco and DEI Commitee Cook book / Snacks

Bread Felix Sanchez Ristol - 9XT

Ingredients and Measurements:

INSTRUCTIONS :

• • •

Water, flour and yeast are mixed to make dough,

Yeast Flour Water

this dough is left in a bowl. In a warm place, the bread will rise because the yeast will anaerobically respirate. Using the process of fermentation turning

England

the glucose into alcohol and carbon dioxide. The bread rises because the carbon dioxide created stays in the bread causing it to rise. The bread is then put in the oven so that the ethanol evaporates from the bread, bacteria are killed, and the bread is left crusty and ready to eat.

Eco and DEI Commitee Cook book / Snacks

Masala Vadai Vikaashinee Sukumaran Satish - Y5 Orange

Ingredients and Measurements: For Soaking Chana Dal: • •

½ cup chana dal – 120 grams (husked and split bengal gram) 1 cup water – for soaking

If you add water, then it becomes difficult to shape them. If you are not able to grind at all, then add 1 to 2 tablespoons water. Transfer the coarsely ground chana dal in a bowl. Add chopped onions, green chilies, curry leaves and chopped coriander leaves. You can also add

Other Ingredients for Paruppu Vadai:

chopped ginger.

•

add more salt if needed.

• • • • • •

1/3 to ½ cup chopped onions – 60 grams onions or 1 medium-sized onion 1 teaspoon finely chopped ginger or 1 inch ginger – optional ½ to 1 teaspoons chopped green chilies or 1 to 2 green chillies 10 to 12 curry leaves or 1 sprig 2 tablespoons chopped coriander leaves White salt – add as per taste Oil for deep frying, as required

Season with salt. Mix very well. Check the taste and Now make small or medium sized balls from the mixture. Flatten them and place them on a plate or tray. Frying Heat oil for deep frying in a pan on medium heat. Check the oil temperature by dropping a small portion of the batter in the oil. If it comes up steadily & quickly, the oil is hot enough for frying.

South Indian INSTRUCTIONS : Soaking Chana Dal Rinse chana dal for a couple of times in water. Soak the lentils in 1 cup water for 2 hours. Drain the soaked lentils very well. There should be no water in the soaked dal. Making Dal Vada Mixture Add the soaked lentils in a mixer-grinder or blender. Without adding any water, grind to a coarse mixture. Some whole chana dal should be there in the mixture.

Eco and DEI Commitee Cook book / Snacks

Now carefully slid the prepared dal vada in the hot oil. Fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. Lower the flame while frying if the oil becomes too hot. Fry till they become golden and crisp. When the onions on the crust of the vada, look golden, this means the dal vada is done. Place them on kitchen paper towels to remove extra oil. Fry the remaining dal vada this way in batches. Serve the dal vada hot with coconut chutney or tomato ketchup.

Yam chips Aiza hisham - Y3 Yellow

South India

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • •

Shred yam and marinate in spices.

I yam Turmeric powder one teaspoon Chili powder one teaspoon Salt according to taste Oil 1/4 cup for shallow fry Mustered seeds Curry leaves

Crackle mustard seed and curry leaves. Add in the Yams to the same pan once the yam turns crispy. Serve and enjoy with rice or as a snack .

Other Ingredients for Paruppu Vadai: •

Food processor to shred yam or chop to thin long pieces

Eco and DEI Commitee Cook book / Snacks

Potato & Pea Samosas Ranveer Ramchander - Y6 Green

India

Ingredients and Measurements: Makes 10

INSTRUCTIONS :

• • • •

Add onion,ginger cook on high heat for 2 minutes.

• • • • • • • • • • •

Vegetable oil 2 tbsp mustard seeds 1/4 One small chopped onion 1 inch piece of peeled and finely chopped ginger Frozen peas quarter cup Coriander powder 1 tsp Cumin powder 1 tsp A pinch of red chilli powder A pinch of garam masala Salt to taste 1/2 tsp dried mango powder 1 cup soft boiled potatoes ,peeled and crushed into lumps 1 packet filo pastry 70 grams melted butter Sesame or nigella seeds (optional)

Equipment: • • • • • •

Saucepan Spatula Baking tray Pastry brush Knife Chopping board

Eco and DEI Commitee Cook book / Snacks

Heat oil and fry mustard seeds till they splutter. Add peas ,spices, salt a splash of water and stir. Cook for 1 minute, add potatoes, cook for 2-3 mins. Taste for seasoning. Heat oven to 200°c. Take one sheet of pastry and brush with melted butter. Fold in 1/3 and brush with butter again fold the remaining 1/3. Place a tbsp of filling at one end leaving a border around it. Start folding the pastry into triangles with the filling inside. When you reach the other end of the pastry sheet brush with butter. Repeat until all filling and pastry is used up. Bake for 30 mins until golden brown.

Chaana Chaat Kamil Rasul - 9YT/9.8

India

Ingredients and Measurements:

INSTRUCTIONS :

•

Firstly, in a large mixing bowl take 2 cup soaked

• • • • • • • • • • • • •

2 cup chana / chole / chickpea (soaked & boiled) ½ tsp kashmiri red chilli powder / lal mirch powder ¼ tsp cumin powder / jeera powder 1 tsp green chutney ½ tsp chaat masala 2 tbsp tamarind chutney / imli chutney ¼ tsp salt 2 tbsp onion (finely chopped) 2 tbsp tomato (finely chopped) 3 tbsp potato / aloo (boiled & cubed) 2 tbsp cucumber (finely chopped) 1 green chilli (finely chopped) 2 tbsp sev (fine) 1 tbsp coriander (finely chopped)

and boiled chana. I have soaked chana for 8 hours and pressure cooked for 4 whistles. Further add ½ tsp chilli powder, ¼ tsp cumin powder, ½ tsp chaat masala, 1 tsp green chutney, 2 tbsp tamarind chutney and ¼ tsp salt. Mix well making sure everything is combined well. Also add in 2 tbsp onion, 2 tbsp tomato, 3 tbsp potato, 2 tbsp cucumber and 1 green chilli. Combine well and transfer to a serving bowl. Just before serving, top with 2 tbsp sev and 1 tbsp coriander leaves. Finally, serve chana chaat / chole chaat with a cup of hot chai.

Equipment: • • • • • •

Measuring jug Knife Bowls Teaspoons Tablespoons Containers

Eco and DEI Commitee Cook book / Snacks

Dahi Papdi Chaat Nicole Marilyn Soares - FS1 Purple

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • • • • • •

Peel and cut the boiled potatoes into small

Boiled potatoes (medium size) - 2 nos Boiled chickpeas -1/4 cup Chilli powder - 1/2 tsp Cumin powder - 1 tsp Chaat masala - 1 tsp Yogurt - 1/4 cup Coriander chutney (store bought) - 2 tsp Tamarind chutney (store bought) - 2 tsp Papdi/flat puri (store bought) - 5 nos Sev (store bought) - 2 tbsp Salt to taste Pomegranate pearls - 1 tbsp

cubes. Sprinkle cumin powder, chilli powder, Chaat masala & salt on the potatoes. In a serving bowl, crush a few puris, top with potatoes & chickpeas. Whisk the yogurt and pour over it. Further drizzle the green chutney and tamarind chutney. Garnish with sev and pomegranate pearls and Chaat masala. Enjoy!

Equipment: • •

Bowl measuring cup

India

Eco and DEI Commitee Cook book / Snacks

Healthy Vegetarian Sandwich Amyra Usman Ustad - Y2 Yellow

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • • • • •

Firstly, take the avocado pulp into the mixing bowl

2 bread slices, preferably multigrain Half of a Lettuce leaf, Choice of preferred cheese slices (we used feta cheese) 4-5 slices of cucumber 3-4 slices of tomato 8-10 slices of black olives, Half of avocado pulp, mashed Quarter teaspoon of oregano A dash of lemon juice Salt and paper as per the taste

Equipment: • • • • •

Mixing bowl, Measuring spoons, Knife for slicing the vegetables Fork for mashing the avocado Butter knife

and mash it nicely using a fork. Mix the avocado pulp with salt, paper, oregano and lemon juice. Slice the vegetables as per the requirements. Using a butter knife, spread the avocado mash on the bread slices, one side each. Start laying the sandwich, on one slice, spread the tomatoes, cucumber, feta cheese and olives. On the other slice, place the Lettuce leaf and place this slice on the other slice, Lettuce side towards the olives. Press it gently and cut into your preferred size. Your yummilicious healthy, vegetarian sandwich is ready. To make it vegan, just take out the cheese slices and enjoy!

International

Eco and DEI Commitee Cook book / Snacks

Pão de queijo / Brazilian cheese bread Brazil

Bruno Vieira - Y5 Purple

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • • • • • • • •

Bring to a boil .

100g Grated Mozzarella 25g Parmesan 170g Tapioca flour 1/2 teaspoon of Salt 106g Milk=2/3 cups 80ml Oil=1/3 cups 1 Egg 100g Grated Mozzarella 25g Parmesan 170g Tapioca flour 1/2 teaspoon of Salt Get a new bowl 106g Milk=2/3 cups 80ml Oil=1/3 cups

Eco and DEI Commitee Cook book / Snacks

Pour liquid into mix of Salt Grated Mozzarella flour and Parmesan . Stir until combined. I Egg Stir until combined. Grated mozzarella Grated Parmesan Stir until incorporated. Shape into balls. Bake at 400 degrees F (200) shape for 15-20 minutes until lightly golden and puffed. TADA!

Easy Hummus Middle East

Ahcraf Mechmech - Staff

Ingredients and Measurements:

INSTRUCTIONS :

• • • • •

Empty the chickpeas into the bowl of your

• •

2 cans/jars of precooked chickpeas Juice of 1 lemon 2 tablespoons Tahini (sesame seed paste) 2 Tablespoons olive oil pine nuts (optional) & pomegranate seeds (optional) 1 or 2 tablespoons Greek yogurt Salt/paprika/cumin/garlic powder to taste

blender. Save a handful of chickpeas to use for the decoration. Save the liquid as some (1 tablespoon) of it will be used in the preparation. Add the lemon juice, chickpea liquid, yogurt, tahini paste, salt, cumin, garlic. Blend. Serve the creamy paste achieved into a bowl Make a dip in the centre and put into it a tablespoon of whole chickpeas, 2 tablespoons of olive oil, paprika, pine nuts. Enjoy with fresh or toasted pitta bread or simply plain romaine lettuce leaves and cucumber wedges.

Eco and DEI Commitee Cook book / Snacks

Falafel Achraf Mechmech - Staff

Ingredients and Measurements: •

• • • • • • • • • • • • • • •

2 cans chickpeas drained and rinsed (could be a mix half chickpea with half fava beans as well) 4 spring onions & 1 red onion chopped 1 tablespoon of breadcrumbs Zest & juice of 1 lemon 1 tablespoon tahini 2 tablespoons chopped cilantro Fresh coriander and 2 tablespoons parsley 7 garlic cloves 1 teaspoon cumin 1 teaspoon cinnamon 1 teaspoon ground coriander Pinch cayenne powder Pinch salt Pinch black pepper I teaspoon baking soda

Sesame yoghurt sauce: Mix until smooth: 4 tablespoons Greek Yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 or two tablespoons tahini. Mix. Voilà! Ready to dip in.

Middle East

INSTRUCTIONS : In a food processor place the drained chickpeas (+ fava beans optional), onions, lemon juice & zest, garlic, breadcrumbs, cilantro/coriander, parsley, ground spices, 1 tablespoon tahini. Purée until smooth. Place into a bowl and let stand for 30 minutes. With dampened hands shape felafel into walnut size balls. Flatten each ball into patties. Heat oil and shallow fry the felafel in batches for two or three minutes on each side, until they reach a dark golden colour. Do not overheat the oil so that the felafel gets the time to cook inside out and not burn. Drain on paper and serve with mini pitta breads and sesame yogurt sauce.

Eco and DEI Commitee Cook book / Snacks

Illustration: Emmanuel Zolotas

Snacks Dessert

Eco and DEI Commitee Cook book / Desserts

Banoffee Pie Ranveer Ramchander - Y6 Green

Ingredients and Measurements: • • • • • • • •

4 Bananas 1 Can of Condensed Milk 150 g of Whipping Cream 1 pack of Plain Digestives, crushed Dark chocolate shavings to dust 50 g of Sugar 50 g of Melted Butter To serve - Fruit sorbet or vegan ice cream

Great Britain

INSTRUCTIONS : Lightly toast the crushed biscuits with the butter and sugar. Press it into the base of the cake tin - make it level and evenly spread, the chill. Heat the condensed milk in a saucepan. Keep stirring and cook on a low heat to caramelise it. Don’t let it burn. Cool slightly. Slice the bananas. Whip the cream into stiff peaks. Layer the caramel sauce onto the biscuit crust. Top with sliced bananas. Add the cream layer on top of bananas. Decorate with dark chocolate shavings. Chill until ready to serve.

Eco and DEI Commitee Cook book / Desserts

Beetroot Halwa Vikaashinee Sukumaran Satish - Y5 Orange

Ingredients and Measurements: • • • • •

•

500 grams beetroot or about 3 cups grated beets 3 cups full fat whole milk 6 tablespoon regular sugar or organic unrefined cane sugar - adjust as required 3 tablespoon Ghee / Clarified Butter 5 to 6 green cardamom crushed and powdered finely in a mortar-pestle - or about 1/3 teaspoon cardamom powder 1 tablespoon golden raisins – optional

South India

Season with salt. Mix very well. Check the taste and add more salt if needed. Now make small or medium sized balls from the mixture. Flatten them and place them on a plate or tray. Frying Heat oil for deep frying in a pan on medium heat. Check the oil temperature by dropping a small portion of the batter in the oil. If it comes up steadily & quickly, the oil is hot enough for frying. Carefully slide the prepared dal vada in the hot oil. Fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side.

INSTRUCTIONS : Soaking Chana Dal Rinse chana dal for a couple of times in water. Soak the lentils in 1 cup water for 2 hours. Drain the soaked lentils very well. There should be no water in the soaked dal. Making Dal Vada Mixture Add the soaked lentils in a mixer-grinder or blender. Without adding any water, grind to a coarse

Lower the flame while frying if the oil becomes too hot. Fry until they become golden and crisp. When the onions on the crust of the vada look golden, this means the dal vada is done. Place them onto some paper towels to remove extra oil. Fry the remaining dal vada this way in batches. Serve the dal vada hot with coconut chutney or tomato ketchup.

mixture. Some whole chana dal should be within the mixture. If you add water, it becomes difficult to shape them. If you are not able to grind at all, then add 1 to 2 tablespoons of water. Transfer the coarsely ground chana dal into a bowl. Add chopped onions, green chilies, curry leaves and chopped coriander leaves. You can also add chopped ginger.

Eco and DEI Commitee Cook book / Desserts

Vegan Cupcakes United Kingdom

Lucy Brown - Staff

Ingredients and Measurements: Cake batter mix:

INSTRUCTIONS : Cake Batter:

• • • • • • • • • •

200g Caster Sugar 220g Plain flour 1tsp Baking Powder 1/2 tsp Salt 240ml Soya milk 80ml Olive oil 2tsp Vanilla Essence 1Tbsp White vinegar 1tsp Strawberry Essence (optional)

Icing (Consistency will vary): • • • •

2tbsp Vegan margarine 2tbsp Soya milk (You could add flavouring or colouring) Oven temp should be 180C.

Mix ALL dry ingredients together in a big bowl. Mix ALL wet ingredients together in the mixing jug whisking to get air bubbles into the mixture. Add vinegar to wet ingredients and whisk again. Add wet mixture to dry mixture and whisk together to form the cake batter. Make sure there are no lumps. Dollop mixture evenly into cases and bake for 1218 minutes - check at 12 mins using a skewer to see if the cakes are baked all the way through (if mixture sticks to skewer leave for a further few minutes). Take out the oven and leave to cool. Make the icing. Icing: Using a clean bowl sieve the icing sugar. Add the margarine and mix until the powder starts to clump. Add soya milk and mix until consistency is suitable for piping or spreading on the top of the cake. (If you are adding colour or flavouring do so here) Pipe or spread the icing on top of the cooled cakes. Add some optional sprinkles to finish off the decoration.

Eco and DEI Commitee Cook book / Desserts

Sri Lankan Milk Toffee Naila Lafir - Y5 Gold

Sri Lanka

Ingredients and Measurements:

INSTRUCTIONS :

• • • •

In a thick bottom pan or nonstick pan,

2 Can of Condensed Milk 600g of Sugar 300ml of Water Roasted Cashew Nuts

combine the condensed milk, water, and sugar and stir continuously. Add vanilla. Add roasted cashew nuts after the mixture has thickened. Put the contents of the pot on a greased tray after removing them from the heat. When it has cooled and hardened, cut them into squares.

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Cinnamon Rolls Tami Adeola - 9YT

Sweden INSTRUCTIONS :

Ingredients and Measurements: For the Yeast: • • •

½ cup warm water, 110° 1 (¼-ounce) package active dry yeast 1 teaspoon cane sugar

Grease an 8x11 or 9x13-inch baking dish. In a small bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, or until the yeast is foamy. Make the dough: In a medium bowl, combine the coconut oil, almond milk, sugar, and salt. Stir in the

Dough:

yeast mixture. Place the flour in a large bowl, then

•

The mixture will be sticky. Use your hands to

• • • •

add the wet ingredients and stir until combined.

1/3 cup melted coconut oil, plus more for brushing ½ cup almond milk, at room temperature 1/3 cup cane sugar 1 teaspoon sea salt 2¾ cups all-purpose flour, plus more for kneading

roughly knead the mixture, then turn it out onto a floured surface. Knead 3 to 4 minutes until smooth, sprinkle with more flour if needed, and form into a ball. Brush a large bowl with coconut oil and place the dough inside. Cover with plastic wrap and set aside

Filling:

in a warm place to rise until doubled in size, about

• •

Make the filling: In a small bowl, mix the brown

1 hour.

½ cup brown sugar 1½ tablespoons cinnamon

Punch down dough and roll out on a floured

Glaze: • • •

sugar and cinnamon. surface into a 20x14-inch rectangle. Brush with 2

1½ cups powdered sugar, sifted 3 to 4 tablespoons almond milk ½ teaspoon vanilla extract

tablespoons melted coconut oil and sprinkle with the cinnamon sugar to within ½ inch of the edges. Starting at one of the short 14-inch ends, roll tightly into a log, then slice into 12 rolls. Place the rolls into the baking dish cut-side up, cover, and let rise for 1 hour. Preheat the oven to 350°F. Make the glaze: In a medium bowl, whisk together the powdered sugar, 3 tablespoons of almond milk, and vanilla until smooth. If it’s too thick, add more almond milk. Bake the rolls 25 to 30 minutes or until lightly golden on top. Remove and allow to cool for 10 minutes, then drizzle the glaze on top and serve.

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Peach/Apricot Freeze Achraf Mechmech - Staff

International

Ingredients and Measurements:

INSTRUCTIONS :

• • • •

Slice the fruit and place slices on parchment paper.

Peaches or apricots 1 cup Greek yoghurt 1 fresh lemon juice or/& as much orange juice 2 full tablespoons of honey.

Freeze for a couple of hours Use blender to mash: Add 1 cup Greek yogurt, 1 fresh lemon juice or/& as much orange juice, 2 full tablespoons of honey. Blend again until creamy consistency Freeze again Serve in a bowl with 2 or three fruit slivers and fresh mint leaves.

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Vegan Brownies Alizeh Saqib- 9YO INSTRUCTIONS : Ingredients and Measurements: •

• • • • • • • • •

8 tablespoons (120 mL) aquafaba (liquid from a can of chickpeas, use unsalted chickpeas) 1 ½ cups (290g) organic cane sugar or pure cane sugar 6 ounces (170g) 65-75% dark chocolate, roughly chopped ½ cup or 8 tablespoons (112g) vegan butter, cubed 1 ½ cups (180g) all-purpose flour 7 tablespoons (42g) Dutch process cocoa powder ¾ teaspoon fine sea salt 1 tablespoon pure vanilla extract 1 teaspoon espresso powder 3 ounces (85g) dark or bittersweet chocolate chips, or finely chopped dark chocolate

Equipment: • • • • • •

Spoons Forks Bowls Weighing scale Measuring cups Baking pan

United States of America

Line an 8×8-inch (20×20 cm) square metal baking pan with parchment paper and ensure there is some overhang on the sides (this will make it easy to lift the brownies out of the pan). Preheat the oven to 350°F (176°C). Sift the flour and cocoa powder together in a medium bowl. Add the aquafaba and sugar to a large mixing bowl. Use an electric handheld mixer or a stand mixer on high speed and beat the mixture for 2 ½ to 3 minutes until thickened, glossy, and wavy ribbons frequently appear in the bowl. Add in the vanilla, salt, and espresso powder, and fold with a silicone spatula until well combined (the espresso will continue dissolving into the mixture as it rests). Assemble a double boiler. Grab a heatproof bowl that can be nestled into a saucepan. Fill the saucepan up with a few inches of water – not so much that the bottom of the bowl would touch the water. Heat the water on the stove and keep at a rapid simmer. Add the chopped dark chocolate and cubed vegan butter to the bowl on top of the saucepan. Allow the chocolate mixture to melt, whisking occasionally until smooth and the chocolate is completely melted. Once the chocolate is completely melted, keep the bowl on the saucepan for an additional 30 to 60 seconds to further warm through. Pour the warm butter-chocolate mixture over the aquafaba-sugar mixture and fold together with the silicone spatula.

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Add the flour-cocoa mixture to the wet ingredients and stir until just combined (stop mixing once the flour traces are gone). Fold in the chocolate chips. Pour the batter into the lined pan and smooth out the surface with the spatula. Bake the brownies in the preheated oven for 34 to 37 minutes, or until a toothpick inserted in the middle comes out with some moist crumbs and/ or a tiny bit of thick batter (the latter could be the melted chocolate chips). If the batter is liquidy or runny, though, the brownies need about 5 more minutes in the oven. To avoid overbaking since every home oven varies, check the brownies 5 minutes before you think they’re going to be done. Transfer the brownies to a wire rack to cool for 30 minutes. Then carefully lift the brownies out of the pan using the parchment paper handles onto the wire rack. Allow to cool for a further 20 to 30 minutes before slicing. Slice the brownies and enjoy!

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Vegan Breakfast Cookies Hana Seers - Y4

England INSTRUCTIONS :

Ingredients and Measurements:

Using a mixing bowl, mash the banana well with

• • • • • • • • • • • •

though!)

1 ripe banana 1/3 cup of sunflower seeds/ canola oil 2/3 cup unrefined sugar or 1/3 cup agave 1 tsp vanilla 3/4 cup plain flour 1/2 baking soda 1/4 tsp salt 2 cups rolled oats Cinnamon and nutmeg 1/2 cup mixed nuts 1/4 cup dried fruit 1/4 cup pulsin bar chunks/ protein bar (optional)

a fork/your hands (make sure they are clean first Add the oil and sugar and mix well with a fork. Add the flour, baking soda, salt and any vegan powdered spice/flavour you like. Mix these ingredients well, until the mixture is quite moist. Now it’s time to add the oats, any nuts, seeds and protein chunks you have chosen to put in and to mix really well with your hands. Make sure it is all well distributed and stuck together. Make small balls with the dough and place on an

Equipment:

oiled baking tray.

• • •

making sure there is a reasonable gap between

Mixing bowl Fork Oiled baking tray

Flatten the balls with the palm of your hand, each disc shape. Bake for 10-15 minutes (depending on how browned you would like your cookies) in a preheated oven (200 Degrees Celsius). Leave to cool on the baking trays. Once finished in the oven and once they are slightly hardened, twist and lift to remove them from the tray and place on a cooling tray for a further 10 minutes Enjoy!

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Milk Tart Isa Seedat - Y1

South Africa

Ingredients and Measurements:

INSTRUCTIONS :

•

Place condensed milk and 800ml of milk in a pan (

• • • • •

1 large Store bought tart base or 24 mini store bought tart bases 1 large (397ml) tin of condensed milk - only use 300ml (3/4 tin) 1.2 liters fresh full cream milk (3 of the empty condensed milk tins ) 1 teaspoon vanilla essence 3 heaped tablespoons of cornflour Cinnamon for dusting once the tarts are complete

Equipment: • • • • • •

Flat pan to heat milk on the stove Measuring jug Small bowl Tablespoon Sieve *Tip: use the empty condensed milk tin to measure the amount of milk

tip- use the empty condensed milk can to measure the milk - 2 tins). Bring to boil on a medium heat stirring continuously to avoid scorching or lumps. In a small bowl add the remaining 400ml of milk (if you are using the empty condensed milk tin -1 tin) with the cornflour and vanilla essence. Once boiled lower the heat and add the mixture from the bowl. Stir continuously until the mixture thickens. Once the desired texture is reached fill into the tart bases. Using a sieve dust with the tart with fine cinnamon. Finally place in the fridge to set (minimum one hour ). Storage : keep refrigerated in an airtight container. Enjoy as a tea treat.

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Coconut Chocolate Balls Goa India

Shayna Mittu - 7XV INSTRUCTIONS : Ingredients and Measurements:

Crush biscuits in the food processor. Make

• • • • •

Put crushed biscuits into a large mixing bowl.

250g plain sweet biscuits - eg. Marie Biscuits 1 cup Desiccated Coconut 2 tbs Cocoa 400g Sweetened Condensed Milk Extra Coconut for coating the chocolate balls

sure it is fine and not lumpy Add coconut and cocoa and combine. Pour in the sweetened condensed milk and mix well. Ensure the mixture is a sticky, thick

Equipment:

consistency. If it is too dry and powdery, add

• • • • • • •

add more crushed biscuits and coconut (and

Food processor Mixing bowl Weighing scale Baking paper Large tray Ice cream scooper (optional) Airtight container

more condensed milk and rum. If it is too wet, a bit more cocoa). The mixture must hold together when rolled into balls. Place some baking paper on a large flat tray (but make sure it fits in the fridge). Roll mixture into balls around 2.5 cm diameter. They should be bite sized). Roll in the extra coconut and coat evenly. Put on the tray and, once you’ve run out of mixture, put it into the fridge to set. When they are firm, store them in an airtight container in the fridge or even freeze them.

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Banana in Cocnut Milk Phatnadol (Putter) Intravichit - Y1

Thailand

Ingredients and Measurements:

INSTRUCTIONS :

• • • •

Clean the whole banana and peel off the banana

Cultivated Banana (10-15 bananas) Coconut milk 250 ml. sugar 1 cup (180 g.) 1/2 teaspoon of salt

Equipment: • • •

a pot bowl measuring jug and spoons

skin, then chop up to 4-6 pieces. Put all the bananas chop into the boiling water, let them boil for few minutes and then put them into cold water immediately. Mixed coconut milk sugar and salt together stir until well mixed without heat. Have a little bit of taste that you like then turn on the gas stove. Keep stirring to avoid the coconut milk turn greasy until boiled then add all the bananas chop and let them boiling for about five minutes then turn off the gas-stove. Dessert is ready to be served.

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Diples - Fried Pastry With Honey And Walnuts Areti Zolota - FS2

Greece INSTRUCTIONS :

Ingredients and Measurements:

Make The Dough:

• •

sugar, salt, baking soda and olive oil.

• • • • • • •

5 eggs 500 grams (4 cups + 1-2 tbsp) all-purpose flour sifted ½ lemon juiced 1 teaspoon sugar ⅓ teaspoon salt ¼ teaspoon baking soda 2 tablespoons olive oil frying oil plus ½ cup olive oil flour for rolling the dough

For the syrup: • • • • • •

600 grams (3 cups) sugar 250 grams (¾ cup) honey 100 ml orange juice fresh (about 1 large orange) 1 teaspoon lemon juice fresh 400 ml water 2 cinnamon sticksAirtight container

In a small bowl mix together the lemon juice, In a mixing bowl beat the eggs lightly with a hand whisk for 2-3 minutes. Then add the dissolved baking soda mixture and whisk to combine. Now incorporate the flour into the egg mixture one cup at a time. After the first two cups are incorporated, start to mix the dough with your hands. Until all the flour is mixed into the dough. Knead the dough for 5-10 minutes until it stops sticking to your hands. If it still sticks add a bit more flour. Be careful though not to add too much. Shape the dough into a ball and rub it with olive oil all over so it won’t air dry. Cover the bowl with a tea towel and let the dough rest at room temperature for about 1 hour and a half.

To sprinkle on top:

You will need a large working surface to roll

• •

for this.

200 grams walnuts finely ground ground cinnamon

Equipment: • • • • • •

Mixing Bowls Weighing Scales Frying Pan Cooking Pot Rolling Pin Tea Towels

open this dough. So a big table would be ideal Divide the dough into 4 equal pieces. Take the first piece of dough, shape into a round disk and place it on your working surface that you have floured lightly. Add the remaining pieces back to the bowl. Using a rolling pin, start to roll the dough up and down. Flipping it every now and then and dusting the surface and top of the dough with flour as needed. Open it to about 90cm to 1 meter long (35 inches) and about 25 cm wide (10 inches).

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Then use either a cotton sheet or tea towel and lay

gets light golden all over.

the dough flat on top (you can use any fabric that

Transfer to a large pan covered with paper towels.

doesn’t leave threads on the dough). Cover it with

Place the Dipla in order to stand on the wall of the

a piece of fabric on top as well. The dough has to

pan and let drain all the oil from its center. Proceed

rest this way for 15-20 minutes. This is done so the

on making the remaining diples one at a time.

dough holds its shape. For example, if proceed with cutting the rolled dough without letting it rest first it

Make The Syrup:

will crawl back together and become smaller again.

Add all of the ingredients for the syrup to a cooking

Repeat this process for the remaining pieces of

pot and bring to a boil. Then reduce heat to medium

dough. You may even stack the rolled doughs

and simmer for about 10-12 minutes completely

on top of each other as long as there is fabric in

uncovered and without stirring the syrup.

between them.

Turn the heat off and take the diples one by one and

Heat plenty of frying oil in a large pan and wait until

add them to the hot syrup. Give a few turns so they

it gets to about 180°C / 356°F degrees. Try not to

coat all over and trasfer to a serving plate. Sprinkle

let the oil go over that temperature and become

with plenty of ground walnuts on top.

smoky hot as it will over-color the Diples.

If you don’t want your Diples that sweet you can

Cut the first long piece of dough into 5 rectangle-

drizzle the syrup on top instead. Or you can serve

like pieces. Trim off the outer edges to make them

them with just some warmed honey on top. But don’t

look nice and even. Or cut into smaller pieces of

forget the ground walnuts and cinnamon!

your preference (triangles, squares twisted into bows) and fry in batches. Roll And Fry Diples: Take the first rectangle and add it to the pan laying it flat into the oil. It will start to get white in color and form bubbles. Count to 8 and with two forks flip it upside down. Take one cooking fork and grab the one end of the dough (the one closest to you) and roll the dough around the fork like you would roll your spaghetti. Use a normal fork on the opposite edge to help you roll it. Once you rolled it all the way, use the fork to hold it down so it won’t unroll. Cook for no more than a minute. Just until the Dipla

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Banana Bread Quinn & Bodie Meikle - FS1 Orange and Y6 Purple

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • • • •

Heat oven to 180 degrees.

285g Plain Flour 1tsp bicarbonate of soda 1/2 tsp salt 110g butter 225g caster sugar 2 eggs 4 bananas 85ml buttermilk or normal milk 1 1/2 tsp lemon juice 1 tsp vanilla extract

Equipment: • • • • • •

Bowls scales spoon loaf tin Oven Airtight container

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United Kingdom

Mix flour, salt and Bicarbonate of soda in a bowl In a seperate bowl mix the butter and sugar. To this bowl add the eggs, banana (mashed), buttermilk and vanilla. Fold the flour mix in to this. Pour into a buttered loaf tin. Bake in the over for about 45 minutes.

Plain Chocolate Cake Achraf Mechmech - Staff

Ingredients and Measurements: • • • • • • • • •

Butter Plain dark chocolate Greek yoghurt Vanilla essence Salt Eggs Self raising flour Bicarbonate soda Instructions:

International

INSTRUCTIONS : Melt 200 grammes butter and 100 grammes plain dark chocolate Whisk together 150 grammes Greek yogurt, 1 teaspoon vanilla, pinch of salt and 3 whole eggs Add the melted chocolate and mix Add sifted 250 grammes self-rising flour and ½ a teaspoon bicarbonate soda, and 175 grams of sugar. Mix well until smooth Butter a deep baking tin. Pour the smooth cake mix into the tin. Bake for 45 minutes on Gas 360 F/ 180C/6. The cake is ready when well risen, shiny and has a crack. Poke a skewer it should come out clean Let the cake cool down approximately 20 minutes before serving. You may decorate it as you wish or leave it as it is.

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Vegan Brownies Eliza Ennis - 7YX

International

Ingredients and Measurements:

INSTRUCTIONS :

•

Line an 8×8-inch (20×20 cm) square metal baking

• • • • • • • • •

8 tablespoons (120 mL) aquafaba (liquid from a can of chickpeas, use unsalted chickpeas) 1 ½ cups (290g) organic cane sugar or pure cane sugar 6 ounces (170g) 65-75% dark chocolate, roughly chopped ½ cup or 8 tablespoons (112g) vegan butter, cubed 1 ½ cups (180g) all-purpose flour 7 tablespoons (42g) Dutch process cocoa powder* ¾ teaspoon fine sea salt 1 tablespoon pure vanilla extract 1 teaspoon espresso powder** 3 ounces (85g) dark or bittersweet chocolate chips, or finely chopped dark chocolate

Equipment: • • • • • • • •

8×8-inch (20×20 cm) square metal baking pan medium bowl parchment paper an electric handheld mixer or a stand mixer silicone spatula heatproof bowl that can be nestled into a saucepan toothpick wire rack

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pan with parchment paper and ensure there is some overhang on the sides (this will make it easy to lift the brownies out of the pan). Preheat the oven to 350°F (176°C). Sift the flour and cocoa powder together in a medium bowl. Add the aquafaba and sugar to a large mixing bowl. Use an electric handheld mixer or a stand mixer on high speed and beat the mixture for 2 ½ to 3 minutes until thickened, glossy, and wavy ribbons frequently appear in the bowl. Add in the vanilla, salt, and espresso powder, and fold with a silicone spatula until well combined (the espresso will continue dissolving into the mixture as it rests). Assemble a double boiler. Grab a heatproof bowl that can be nestled into a saucepan. Fill the saucepan up with a few inches of water – not so much that the bottom of the bowl would touch the water. Heat the water on the stove and keep at a rapid simmer. Add the chopped dark chocolate and cubed vegan butter to the bowl on top of the saucepan. Allow the chocolate mixture to melt, whisking occasionally until smooth and the chocolate is completely melted. Once the chocolate is

completely melted, keep the bowl on the saucepan for an additional 30 to 60 seconds to further warm through. Pour the warm butter-chocolate mixture over the aquafaba-sugar mixture and fold together with the silicone spatula. Add the flour-cocoa mixture to the wet ingredients and stir until just combined (stop mixing once the flour traces are gone). Fold in the chocolate chips. Pour the batter into the lined pan and smooth out the surface with the spatula. Bake the brownies in the preheated oven for 34 to 37 minutes, or until a toothpick inserted in the middle comes out with some moist crumbs and/ or a tiny bit of thick batter (the latter could be the melted chocolate chips). If the batter is liquidy or runny, though, the brownies need about 5 more minutes in the oven. To avoid overbaking and since every home oven varies, I err on the side of underbaking and check the brownies 5 minutes before I think they’re going to be done. My oven usually takes between 34 and 37 minutes. Transfer the brownies to a wire rack to cool for 30 minutes. Then carefully lift the brownies out of the pan using the parchment paper handles onto the wire rack. Allow to cool for a further 20 to 30 minutes before slicing. Slice the brownies and enjoy!

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Tiramisu Achraf Mechmech - Staff

Italy

Ingredients:

INSTRUCTIONS :

Prepare 200ml of strong coffee/espresso in advance to give it time to cool down. Add to the coffee a ¼-cup orange juice. This will be the biscuit dip.

In a large bowl, using an electric mixer with a whisk attachment, beat the egg yolks and sugar until they thicken and turn to a pale-yellow colour. Whisk for about 5 minutes. Add the mascarpone cheese and double cream and whisk until smooth.

• • •

• •

•

4 egg yolks 65g caster sugar 500 grams/ 1lb mascarpone cheese (if not available use the same amount of Philadelphia cream cheese) 250ml double cream 1 or 2 packs = 24 lady-finger biscuits (in French they are called either « biscuit à la cuillère » or « langues de chats » (pictures hereunder of both types of biscuits, otherwise, you may use trifle sponge slices) Melt 200g plain chocolate (optional)

Equipment: •

A 4-inch-deep dish which is about 13-inch by 9-inch dish to layer your dessert and a large bowl to whisk ingredients in.

Optional: Add 1 tablespoon of espresso and mix until thoroughly combined. In a small shallow dish, add remaining espresso and 2 or 4 tablespoons of orange juice (originally with rum). Make sure the coffee is not HOT but lukewarm allowing you to dip each ladyfinger into it for only 2 seconds. (Letting the ladyfingers soak too long will cause them to fall apart). Place the soaked ladyfingers on the bottom of a 13 by 9-inchdeep dish, breaking them in half, if necessary, to fit. Trickle some of the melted chocolate over the layer of lady fingers. Spread evenly half of the mascarpone mixture over the ladyfingers. Now, arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Optional: Spread some melted chocolate over the final mascarpone mix layer. Cover the Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours or overnight. It really needs its time in the refrigerator. The next day it will taste even better. Before serving, sprinkle with chocolate shavings, cocoa powder or melted chocolate. The choice is yours. Wait until serving time before you add these.

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Apple & Pear Crumble Achraf Mechmech - Staff

Jamaica

Ingredients and Measurements:

INSTRUCTIONS :

• • • • • • • •

Peel, core, and slice 4 apples & 4 pears.

Apples Pears Juice of a lemon and orange Brown sugar Cinnamon Butter All purpose flour Vanilla ice cream

Soak the fruit slices into the juice of 1 lemon & 1 cup orange juice. Add 50 grams brown sugar to apples/pears and ½ teaspoon cinnamon (or more, if you like cinnamon). Mix 100g cold butter cubes with 250g all-purpose flour until it reaches crumbly consistency. Add to the flour ½ teaspoon cinnamon & the remaining 50 grams brown. Butter a deep baking tin. Add the apple & pear slices, 50 grams brown sugar, 1 cup orange or apple juice. Cover with the crumbly flour mix. Poke the top with a fork to allow steam out whilst baking Bake until top has a golden colour, approximately 30 to 40 minutes. Juice should ooze through the crumble & the apples & pears should be soft. Check the softness of the fruit by poking with a fork/knife. REMEMBER: to use mittens when touching the hot baking tin. Serve warm with vanilla ice cream.

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Illustration: Sofia Tabassum

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