Allergens/Dietary Requirements
Please be aware that the recipes in this cookbook may contain common allergens such as milk, eggs, fish, shellfish, nuts, peanuts, wheat, gluten, celery, soybeans, sesame, mollusks, mustard, sulphites etc.
Contents
STARTERS
Cachapa 6
Sweet Cherry Soup 7
Kolokithokeftedes
Greek Zucchini Feta Fritters 8
Melitzanosalata
Roasted Aubergine Dip 9
Tzatziki Sauce 10
Gazpacho de Sandía Watermelon and Tomato Soup 11
Pan-Fried Dublin Bay Prawn Tails with Herbs 12
Lentil Salad 13
Swiss Pasta Gratin 14 Sustaina-Bubble and Squeak Savoury Cakes 15 Crisp-Peels 16
MAIN COURSES
Fondue 18 Aubergine Parmigiana 19
Rigatoni alla Norma 20
Huevos al Horno con Pisto Eggs with Ratatouille 21
Dublin Coddle 22
Shahi Paneer 23
Risotto alla Milanese Giallo 24
Green Bean Casserole 25
Kartoffelsalat mit Würstchen
Potato Salad with Sausages 26
Sambal with Beef Strips 27
Tarhonya Dumpling 28
Kale Leaves 29
Lamb Pilaf 30
Veggie Burger 31
Slovenian Burek 32
DESSERTS
Dutch Baby Pancakes with a Swedish Twist 34
Cinnamon Tapioca Pudding 35
Lemon Meringue Cake 36
Xuixos 37 Sekerpare 38 Apfelkuchen 39 Kaiserschmarrn 40 Struffoli Napoletani 41 Irish Whiskey Syllabub 42
BREAD
White Soda Bread 44 Focaccia Barese 45 Homemade Pizza Dough 46 Beer Pizza Dough 47
DRINKS
Rumptopf 49 Glühwein 50 Spritz 51 Bellini 52 Strawberry Italian Soda (non-alcoholic) 53 Irish Coffee 54 Americano 55 Virgin Piña Colada 56
Foreword
by June ButlerIn the NTMA we believe that delivering long-term value to the State requires a culture where inclusion and diversity (I&D) are embedded in our processes, behaviours and values. We recognise that a diverse and inclusive workplace contributes to better decision making, creative thinking, innovation and drives business performance. As an employer, we aim to ensure our workforce is representative of the community it serves and to attract and retain talented employees from a wide range of backgrounds with diverse skills and experience.
The International and Multicultural Awareness Team (IMAT), is the most recent addition to the established NTMA I&D groups Disability Advocacy Team, Gender Matters and LGBTQ+
IMAT is an initiative to recognise and celebrate our increasingly diverse workforce. This initiative is run by colleagues, sponsored by leadership, and provides a forum for colleagues from all areas of the organisation to meet, learn from one another and to drive improvements at an organisational level.
One of the key objectives of the team is to raise awareness and to leverage the power of cultural and ethnic diversity among our workforce and communities. To enable us all to deliver on our mandates and our strategic goals, it is important to reflect the diversity of the society in which we operate, live and work.
Recognising the importance of food in our cultural identities, we have created an international cookbook, with recipes submitted by you, our colleagues from across the NTMA, to represent the diverse and international background of our colleagues allowing us to share some of the ”Flavours of the NTMA” with each other.
I hope you can make time to read it and try out something new!
June Butler CEO SBCI/Executive Sponsor IMAT
2
Introduction
Welcome to “Flavours of the NTMA”, a publication by the International and Multicultural Awareness Team (IMAT) to celebrate the diversity of our workforce, and share some favourite dishes from NTMA staff. All recipes were submitted by NTMA staff, and while some may be familiar to you we hope that you can take the opportunity to try something new!
The IMAT was set up in early 2022 and joined the other more well established Inclusion and Diversity groups – Disability Advocacy Team, Gender Matters, and LGBTQ+ – to continue the NTMA’s strategic objective of embedding Inclusion and Diversity into our processes, behaviours and values. We have successfully attracted a broad section of enthusiastic employees to the team to help us set up the group, develop a strategy, and create our branding and presence on the NTMA intranet. Some of our key initiatives in 2022 including:
Themed Lunch Days 5th of May (Mexico), 4th of July (USA), 14th July (France) 15th August (India), 12th October (Spain)
IMAT Book Club
Held in September, we were encouraged by the positive response to our suggested book The Culture Map by Erin Meyer. We gave out over 150 copies of this book, and we are really pleased that such a large section of the NTMA has now had an opportunity to learn more about how an organisation can benefit from multicultural teams, and some of the challenges that may arise along the way. The Book Club event was a great success, well attended both in person and hybrid, and a wonderful opportunity for us to start the conversation about multiculturalism in the NTMA, which we plan to continue into 2023 and beyond.
3
Celebrating our Diversity
The NTMA Culture Map
Located on the ground floor of Treasury Dock reception area, we have installed a visual representation of the world which we are populating with flags that you tell us you identify with culturally and ethnically. Known as the NTMA Culture Map we hope to see the numbers of flags grow in the coming years.
And finally, this Cookbook, “Flavours of the NTMA” is a representation of the many diverse backgrounds of our staff, and we are so grateful to all those who submitted recipes and ideas that we were able to include here. Primarily a digital book that will sit on our Intranet page, we have also produced a small number of printed copies. If you didn’t get one and would like to order one, please email us imat@ntma.ie
We hope that you enjoy this publication.
If you’d like more information about the IMAT and our initiatives, check out our intranet page. If you have any ideas that you think we should consider or if you would like to join the group, please contact us by emailing imat@ntma.ie
Bon Appetit!
4
Starters
Country: Venezuela
Serves: 3
Cachapa
INGREDIENTS
2 cups of fresh corn
1 egg
½ cup of milk
4 tablespoons of masa harina (tortilla flour) OR corn flour OR dry polenta
1 tablespoon of sugar
1 tablespoon of salt
2 tablespoons of butter
Fresh mozzarella slices
METHOD
1. Add the fresh corn, egg, milk, corn flour, sugar and salt in a blender and blend until a thick paste has formed. Let stand for about 10 minutes for the mixture to thicken. (If after 10 mins your mixture is still too thin, add a little more of masa harina or flour to thicken it to a spoonable consistency).
2. Preheat a 5½ inch frying pan over medium heat.
3. When the pan is hot, add some butter to grease it.
4. Pour ¹⁄₃ cup of batter into the frying pan, making a circle around.
5. Cook for about 4-5 minutes and then flip the batter with a spatula. Cook for 3 more minutes until the cachapa is golden brown.
6. Place the sliced mozzarella on one half of the cachapa and let it melt. Fold the other half over the cheese and spread some butter on top.
*These are best if served hot, straight from the skillet.
6
Country: Poland
Serves: 2
Sweet Cherry Soup
INGREDIENTS
250g water
200g frozen sweet cherries
70g penne pasta OR another type of pasta
35g “kisiel” OR potato OR corn starch
20g sugar
METHOD
1. Add the frozen fruit and sugar to 250g water in a pan.
2. Heat it up and let it boil for 15 minutes.
3. Dissolve the “kisiel” OR potato OR corn starch it in half a cup of water.
4. Mix it well and add to the pan, then mix everything again.
5. Prepare the pasta separately and then add it to the soup.
*You can use frozen strawberries instead of sweet cherries. If you want, you can add some natural yoghurt or cream (c. 1 tablespoon) to the soup once it is served.
7
Country: Greece Serves: 6
Kolokithokeftedes
Greek Zucchini Feta Fritters
INGREDIENTS
500g zucchini, grated
200g feta cheese, crumbled
100g basil, finely chopped
30g bunch dill, finely chopped
100g mint, only the leaves, finely chopped
2 spring onions, thinly sliced
Lime zest of 2 limes
1 level teaspoon of cumin, ground
2 pinches chili flakes
2-3 tablespoons of olive oil
2 eggs
80g all-purpose flour
Salt and pepper
Fresh coriander and slices of lime fresh, to serve
METHOD
1. Line a large bowl with a thin kitchen towel.
2. Grate the zucchini on to the towel in the bowl using the large blades of the grater.
3. Sprinkle with a generous amount of salt to help the zucchini release more moisture.
4. Mix and squeeze the mixture with your hands.
5. Wrap in the towel and squeeze very tightly in your hands to release as much liquid as possible. The less moisture the zucchini mixture has, the crunchier your fritters will become!
6. Transfer from towel to a clean, dry bowl.
7. Finely chop the green part of the spring onions, mint leaves, dill and basil and add them all to the bowl.
8. Add the lime zest, cumin, chili flakes, crumbled feta and 2 eggs.
9. Mix until all the ingredients are completely combined.
10. Add the flour and mix just to combine. Do not overmix.
11. Place a non-stick pan over medium to high heat.
12. Add 2-3 tablespoons of olive oil.
13. Pick up spoonful of the mixture and carefully add it to the hot oil. Do not crowd your pan.
14. Gently press down on the patties to spread them out a little.
15. Fry on both sides until nice and golden, just like pancakes!
16. When ready, transfer to a plate lined with paper towels so they can drain from excess oil.
17. Repeat the same process until all the mixture has turned in to crunchy fritters.
8
Country: Greece Serves: 4
Melitzanosalata Roasted Aubergine Dip
INGREDIENTS
1 kg aubergine, medium sized
1 roasted red pepper
1 clove of garlic
30ml apple cider vinegar
OR white wine vinegar
50g parsley
2 spring onions
60ml olive oil
Salt and pepper
METHOD
1. Pierce the aubergines all over with a fork.
2. Place them on the oven rack and cook for about 40 minutes in an 180C preheated oven.
3. After 40 minutes, pierce them again with a fork. If they have softened, they are ready. Set them aside for 10 minutes to cool.
4. Use a spoon to scoop out the flesh and transfer to a thin kitchen towel.
5. Wrap it in the towel and squeeze to remove as much liquid from the aubergine flesh as possible. This liquid is very bitter and should be removed.
6. Roughly chop the aubergine and set aside in a bowl.
7. Cut the roasted pepper, add to the aubergines and set aside until needed.
8. In a food processor, add the garlic, apple cider vinegar OR white wine vinegar and the olive oil.
9. Beat until the garlic has completely broken down.
10. Add it to the bowl with the aubergine and pepper.
11. Season with salt and pepper.
12. Thinly slice the green part of the spring onions and the parsley (only the leaves). Reserve some for serving and add to the bowl.
13. Stir until all of the ingredients are completely combined and season to taste.
*To serve, garnish with spring onion, parsley and drizzle with some extra virgin olive oil.
9
Country: Greece
Serves: 4-6
Tzatziki Sauce
INGREDIENTS
300g strained Greek yogurt
1 cucumber
1 clove of garlic
2 tablespoons white wine vinegar
¼ bunch dill, chopped (optional)
3 tablespoons olive oil
1 pinch salt
Pepper
METHOD
1. Peel the cucumber and grate with a cheese grater.
2. Put in a bowl. Add a pinch of salt and 1 tablespoon of white wine vinegar. Mix and set aside to release its liquid.
3. In the meantime, combine the yogurt, the garlic clove (minced), 1 tablespoon of white wine vinegar and olive oil. Mix until combined.
4. Squeeze the cucumber with your hands (optionally using a cheese cloth or tea towel) to release any remaining liquid. Discard the liquid and add the cucumber to the yogurt mixture.
5. Stir the cucumber into the mixture, add pepper and adjust salt according to taste.
6. Add some finely chopped dill and your Tzatziki sauce is ready!
10
Country: Spain
Serves: 4
Gazpacho de Sandía
Watermelon and Tomato Soup
INGREDIENTS
700g ripe tomatoes
500g watermelon
1 red pepper
1 small cucumber
1 garlic clove
Salt
1 tablespoon vinegar
4 tablespoon of olive oil
METHOD
1. Start by washing the tomatoes, pepper and cucumber, and cut them into cubes.
2. Peel the watermelon, remove the seeds and cut into pieces.
3. Blend everything in the blender, adding a few pieces at a time.
4. Add the clove of garlic and blend to the maximum speed. To make the gazpacho smoother, pass it through a strainer to remove the tomato seeds and any peels that may have been left.
5. Then add the olive oil little by little (preferably in a hand blender so that it emulsifies and becomes creamy), the vinegar and salt to taste.
6. If it is too thick, add a little water until it reaches the desired consistency.
7. Season with salt and vinegar and, while blending again, add olive oil in a fine dash, which will give it a very creamy consistency.
8. Set aside in the fridge to cool.
If you don't like cucumber, you can leave it out, which will result in a milder gazpacho.
*The amount of vinegar is indicative, it is better to start with a small teaspoon and increase the amount according to taste.
11
Country: Ireland
Serves: 2
Pan-Fried Dublin Bay Prawn Tails with Herbs
INGREDIENTS
125g clarified butter
1 clove garlic, crushed
4 tablespoons mixed herbs (parsley, tarragon and chervil, very finely chopped)
12 fresh Dublin Bay prawn tails, in their shells, washed and split in half lengthways, with the gut removed
Salt and pepper
METHOD
1. Heat the butter in a large frying pan, add the garlic and fry over a gentle heat until soft but not coloured.
2. Stir in half the herbs, increase the heat, add the prawns and cover with a lid. Cook for about 3 minutes, shaking the pan frequently to toss the prawns and ensure even cooking.
3. Taste and season with salt and pepper.
4. Remove the prawns from the pan and divide between 2 warmed serving plates, arranging the prawns flesh side up.
5. Add the remaining chopped herbs to the juices in the pan, stir to mix, then pour over the prawns.
6. Serve immediately, garnished with the lemon wedge, a spring of watercress and a few sprigs of herbs.
*Dublin Bay prawns are not prawns at all but members of the lobster family, they are also known as langoustines or scampi.
12
Country: Italy Serves: 4
Lentil Salad
INGREDIENTS
For the Salad
450g green lentils
2 spring onions, chopped
20 seedless green grapes, halved
20 seedless red grapes, halved
1 cucumber, peeled, seeded and diced
1 red pepper, seeded and diced
For the Vinaigrette
75ml fresh lemon juice (from 1 to 2 lemons)
75ml extra-virgin olive oil
½ tablespoon salt
¼ tablespoon freshly ground black pepper
METHOD
1. In a large pan of boiling and salted water, cook the lentils until tender, stirring occasionally, for about 18 to 20 minutes.
2. Drain and let cool for 5 minutes.
3. Transfer the cooked lentils into a serving bowl and add the spring onions, grapes, cucumber and red pepper.
To make the Vinaigrette
1. Place the lemon juice in a small bowl and slowly add the oil, whisking constantly, until combined. Season with the salt and pepper.
2. Pour the vinaigrette over the salad and toss well.
3. Serve at once.
13
Swiss Pasta Gratin
INGREDIENTS
400g vegetables, lightly cooked
600g cooked pasta 4 eggs
300g sour cream
160g cheese, grated Salt and Pepper
Nutmeg, to taste
METHOD
1. Preheat your oven to 200C.
2. If you’re using fresh vegetables, pre-cook them briefly so that they don’t remain too crunchy in the casserole.
3. Cook the pasta following the cooking time indicated on the package and then put the pasta together with the cooked vegetables in a backing dish.
4. Mix the eggs in the sour cream, add salt, pepper and nutmeg, and then mix with the pasta and the vegetables.
5. Sprinkle the grated cheese on top and put the casserole in the oven.
6. Cook for 40-50 minutes or until bubbling and golden brown on top.
14
6-8
Country: Switzerland Serves:
Country: Wales
Serves: 4
Sustaina
Bubble and Squeak Savoury Cakes
INGREDIENTS
1 white onion, finely diced
200g carrot peel
200g sprout leaves
300g cabbage, outer leaves
2 large potatoes, including peel
Salt, to taste
Cracked pepper, to taste
50g butter OR vegan alternative 50g flour
Olive oil
METHOD
1. Wash and dice the potatoes (leave the skin on).
2. Bring a pot of lightly salted water to the boil.
3. Add potatoes and cook until tender, for about 15 minutes.
4. Finely slice your left-over cabbage, sprout and carrot peelings, and add any other left-over sliced peeling you have.
5. Drain potatoes and transfer to a bowl.
6. Add butter and mash until chunky. Do not over mash the potatoes as the cakes need a bit of body and bite.
7. Fry the diced onion in a pan with a small amount of olive oil until soft, then add carrot peelings, cabbage and sprout leaves.
8. Lightly fry for around 3 minutes on a medium heat and then mix with the potato mash and flour. Season to taste.
9. Allow to cool and then form the mixture into 8 small cakes, roughly 5 centimetres (2 inches) in size.
10. Fry the cakes in a little oil for 4 minutes on each side over a medium heat until golden and crisp.
15
Country: Turkey Serves: 4
Crisp-Peels
INGREDIENTS
200g carrot peels
200g potato peels
1 litre Sunflower oil
Salt and pepper, to taste
METHOD
1. Soak the peels in salty water for a day in advance, preferably in the fridge.
2. Chop them into julienne form.
3. Drain the peels well prior to frying. Dry off the excess moisture with paper towel.
4. Add oil to a wide pan and preheat.
5. Add peels to hot oil and fry until golden brown (1-3 minutes).
*Serve as garnish for soups, stews, grilled products or as a good snack!
16
Main Courses
Country: Switzerland
Serves: 4
Fondue
INGREDIENTS
Approx. 600g white bread
1 piece of garlic
400g grated Gruyere cheese
400g grated Vacherin cheese
30ml white wine
50ml kirsch
2 teaspoons of maizena
Ground pepper
A small amount of nutmeg
METHOD
1. Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue.
2. Split the piece of garlic in two and rub the inside of the caquelon with them. Put the cheese and the wine in the caquelon and cook them on the cook stove. Constantly stir the mixture. Add kirsch and maizena, but keep stirring. Leave them on the stove for a while, but make sure it does not overheat. The mixture tends to spill out of the pot if it gets too hot! Add pepper and nutmeg, then put the caquelon on the burner on the table.
3. Adjust the heat so that the cheese stays at a constant temperature while eating. Put a small piece of bread on the fork, stir it gentle in the cheese and enjoy. Warning: the cheese is hot, don't get burned.
This menu may not be suited for small children.
*You may vary the mixture of cheese depending on your taste and availability. You may also use cooked potatoes instead of or together with bread.
18
Country: Italy
Serves: 4-6
Aubergine Parmigiana
INGREDIENTS
2 tbsp olive oil, plus extra for brushing
3 garlic cloves, crushed
3 thyme sprigs
8 large sage leaves, finely chopped
4 x 400g cans chopped tomatoes
3 tbsp red wine vinegar
3 tsp golden caster or granulated sugar
6 large aubergines, sliced lengthways as thinly as you can
100g vegetarian parmesanstyle cheese, finely grated 85g white breadcrumb
50g pine nut
2 x 125g balls vegetarian mozzarella cheese, torn into small chunks
Handful basil leaves
METHOD
1. Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
2. Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
3. In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs or bake straight away.
4. Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia.
19
Country: Italy Serves: 4
Rigatoni alla Norma
INGREDIENTS
1 aubergine
Olive oil
1 garlic clove, minced
400g of San Marzano tomatoes (1 tin)
400g of short pasta (rigatoni)
Basil, to garnish
Salted ricotta, to garnish
METHOD
1. To begin, evenly dice the aubergine into 1-2 cm cubes and sprinkle with salt. Leave in a colander for 10 minutes to draw out any excess moisture.
2. Gently sauté the minced garlic in 1 tbsp of olive oil for about 30 seconds, or until just soft (do not allow the garlic to colour or it will impart a bitter flavour into the sauce).
3. Add the tomatoes (if using whole tinned tomatoes, roughly chop them before adding).
4. Simmer for 10-15 minutes until the sauce has thickened slightly. Stir intermittently to avoid any sticking.
5. Meanwhile, rinse the salt from the aubergine and pat dry with kitchen paper. Shallow fry the aubergine in olive oil until golden (you may need to do this in batches).
6. Once golden, drain on kitchen paper to remove any excess oil.
7. Cook the pasta in a pan of heavily salted boiling water for 9-11 minutes, or as per packet instructions.
8. Once the pasta is cooked "al dente", drain and add to the tomato sauce. Add the aubergine and toss so the pasta is evenly coated in the sauce.
9. Garnish with shavings of salted ricotta and torn basil leaves.
20
Huevos al horno con pisto
METHOD
1. We start by peeling the tomatoes. Blend them in a blender and set aside.
2. Dice the onion. Wash the peppers, remove the seeds, cut them into approximately 1 cm cubes and set aside.
3. Wash the courgette and, without peeling it, cut it into cubes of a similar size to the peppers and set aside.
4. Heat the frying pan – preferably skillet or ovenproof – over medium heat. Coat the bottom of the pan with olive oil and add the onion. Lower the heat and fry until transparent.
5. Add the peppers and sauté for about 15 minutes, stirring occasionally with a wooden spoon or spatula until tender. Then add the courgette and cook for a further 10 minutes, add the tomato, season with salt and cook until the tomato is fried, for about half an hour.
6. If the tomato sauce is too tangy, a teaspoon of sugar can be added to correct the acidity.
7. Once the tomato sauce has reduced and thickened, remove from the heat.
8. Preheat the oven to 180C. When the oven is ready, with the help of a spoon, make 4 holes in the Pisto and crack an egg into each hole.
9. Salt the eggs and place the skillet in the oven for 12 minutes or until the egg whites are set.
10. You can spread the slices of bread with a little olive oil and put them in the oven for the last 5 minutes of cooking and so accompany the Pisto and the eggs with bread.
11. Take the skillet out of the oven, sprinkle with a little parsley and enjoy!
21
INGREDIENTS 1 onion 1 red pepper 1 green pepper 1 courgette 500g tomatoes Olive oil Salt 1 teaspoon sugar 4 eggs Slices of bread Parsley Country: Spain Serves: 4
Eggs with Ratatouille
Country: Ireland Serves: 4
Dublin Coddle
INGREDIENTS
1lb Irish sausages
1lb bacon
2 pints chicken stock
1lb potatoes, peeled and cut into large dice
2 large onions, roughly chopped
METHOD
1. Place a large Dutch oven over medium-high heat; cook the sausages and bacon in the bottom of the Dutch oven until the bacon is crisp; drain fat from the pan, reserving 1 tablespoon of drippings.
2. Crumble the bacon and halve the sausages.
3. Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages.
4. Add the onions; cook and stir until the onions soften, 7 to 10 minutes.
5. Stir in the stock and bring to a simmer. Add the potatoes and cook until potatos are fork tender (30 to 45 minutes).
6. Season with salt and pepper to serve. Garnish with fresh parsley
22
Country: Punjab, India Serves: 4
Shahi Paneer
INGREDIENTS
For onion tomato puree:
1 tbsp butter
2 pods cardamom
1 inch cinnamon stick
1 pod black cardamom
3 cloves
1 onion (sliced)
3 cloves of garlic
1 inch ginger (chopped)
2 tomatoes (chopped)
1 cup water
1 tsp salt
For curry:
1 tbsp butter
½ tsp cumin seeds
1 bay leaf
¼ tsp turmeric
1 tsp kashmiri red chilli powder (less spice variety)
¼ cup double cream
200g paneer (cubed)
Few threads saffron (optional)
½ tsp dried fenugreek leaves (known as kasuri methi)
¼ tsp garam masala
¼ cup coriander Leaves (chopped)
METHOD
1. Firstly, in a pan, heat 1 tbsp butter and saute 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 3 cloves.
2. Now add 1 onion, 3 clove garlic and 1 inch ginger.
3. Saute slightly until onion softens.
4. Further, add 2 tomato and saute slightly.
5. Also, add 1 cup water and 1 tsp salt. Mix well.
6. Cover and boil for 20 minutes.
7. Cool completely and transfer to a blender. Blend to a smooth paste without adding any water.
8. Sieve the puree making sure the puree is smooth and silky. Keep aside.
9. In a large pan, heat 1 tbsp butter and saute ½ tsp cumin seeds and 1 bay leaf.
10. Keeping flame on low add ¼ tsp turmeric and 1 tsp chilli powder.
11. Saute slightly until the spices turn aromatic.
12. Add in the prepared tomato-onion puree and mix well.
13. Further, add ¼ cup double cream and mix until everything is well combined.
14. Add in the cubes of paneer, a few threads of saffron (optional) and mix well.
15. Cover and simmer for 5 minutes or until the flavours are absorbed well.
16. Now add ½ tsp dried fenugreek leaves (kasuri methi) and ¼ tsp garam masala. Mix well.
17. Finally, garnish with chopped coriander leaves and drizzle some cream. Enjoy Shahi paneer with garlic naan or basmati rice.
23
Country: Italy Serves: 4
Risotto alla Milanese Giallo
INGREDIENTS
Risotto
320g of Carnaroli rice
1.5 litres of meat broth (filtered)
1 small white onion
2 sachets of saffron
25g of ox marrow (or you can get it from 2 ossobuchi of 100g each + meat broth see below). This ingredient/part of the recipe is optional
1 cup of dry white wine
60g of butter (half for creaming, half for browning the onion)
70g of Parmesan cheese Salt
Meat broth
500g white rib of beef
500g veal shoulder meat
400g chicken wings and back
250g onion
20g celery, cleaned
3 carrots
50g leek (green part cleaned)
2 bay leaves
2 cloves
1 sprig of parsley
Black peppercorns (optional)
Coarse salt
METHOD Meat broth
1. Collect the meat, bones, big chopped aromatic vegetables, herbs, a few peppercorns and a pinch of coarse salt in a large pot with 5/6 litres (approx. 3 times the weight of the meat) of cold water: warming up little by little, it will extract the flavours to the maximum.
2. Cover and bring to a boil. Lower the heat while boiling.
3. Purify the broth from time to time during cooking. Pass a ladle or spoon on the surface of the water to remove impurities and grease.
4. Let it cook for 2-3 hours.
Risotto
1. First, peel the onion, chop it finely with a knife and place it in a large pan (where you are going to prepare the risotto), together with a spoonful of butter (30-40g).
2. Then fry for 1-2 minutes. Add the rice. Toast the rice for half a minute over medium – high heat, stirring constantly. This will allow you to obtain an al dente risotto! But don't burn it, if you have an ox marrow you can add it at this stage.
3. Then add the white wine. Let it evaporate completely.
4. Finally add 1 ladle of hot meat broth (see above for preparation).
5. Then turn, let it boil and continue to cook on a lower flame, adding the meat broth every time the risotto is about to dry out! Remember broth added should be always hot.
6. Finally, when the rice is cooked al dente, add the saffron sachets.
7. Turn very well over low heat. At this stage the risotto should not be liquid.
8. Then add the butter and the grated Parmesan cheese, stir with a spoon over the fire so that the saffron risotto becomes creamy!
9. If you think that the risotto is dry you can add ½ tablespoon of broth. The final risotto must be soft and creamy. Taste and adjust with a bit of salt (only if required).
10. Serve the saffron risotto hot and enjoy!
24
Green Bean Casserole
INGREDIENTS
400g container of Cully and Sully Mushroom soup
1 teaspoon soy sauce
450g of frozen sliced green beans, thawed
170g of crispy fried onions (i.e., French's French-Fried Onions)
METHOD
1. Preheat oven to 180C.
2. Stir the soup, soy sauce, green beans, and ²⁄₃ cup of the fried onions in a 1&½-quart size (approx. 1.5 L) casserole dish.
3. Season with a small amount of salt and pepper if desired.
4. Bake for 25 mins.
5. Remove and stir mixture, then top with remaining ²⁄₃ cup fried onions.
6. Bake for another 5 mins until onions are golden brown.
25
Country: USA Serves: 6
Country: Germany
Serves: 8
Kartoffelsalat mit Würstchen
Potato Salad with Sausages
INGREDIENTS
Salad:
2kg waxy potatoes like gold potatoes
150g red onion
100g thick-cut bacon
200g dill pickles large pickles
5 eggs plus more for garnish
Dressing: 400ml vegetable broth you can also use chicken broth
100ml pickle juice
3 Tablespoon apple cider vinegar
1 teaspoon dijon mustard
Salt, pepper and sugar to taste
250g mayo
Other: Chopped parsley, more boiled eggs, sliced pickles for garnish
8 Wiener sausages
METHOD
1. Boil potatoes, skin on, ideally the day before preparing the salad. Then peel, leaving the potatoes whole, and keep cool and covered until ready to put together the salad.
2. Boil your eggs (use instructions above for medium-boiled eggs, making sure to boil a few additional eggs for garnish). Let them cool and dice.
3. Medium dice the pickles and Wiener sausages.
4. Combine everything in a medium-sized bowl.
5. Slice the potatoes into about ¼ inch thick slices and combine them in a bowl with the small, diced onion.
6. To make the dressing, in a medium-sized pot, combine broth, pickle juice, mustard and bring to a boil. Add salt, pepper and sugar to taste (it should not be too sour or else grandma gets mad!).
7. Let cool slightly, then pour over potato-onion mixture and let marinate for 10 minutes before folding in the mayo.
8. Combine with the diced pickles, eggs, and crisped bacon pieces. Keep cool in the fridge, and garnish before serving with more eggs, pickles, and parsley before serving.
9. Warm the Wiener sausages in a large pot of cold water, then warm them, but do not let them boil.
10. Serve family-style and enjoy! Guten Appetit!
26
Country: Belgium
Serves: 4
Sambal with Beef Strips
INGREDIENTS
300g rice
250g beef strips (or meat of your choice)
2 leeks, chopped 200g brussels sprouts
1 onion, chopped
1 garlic clove, chopped
Salt and pepper
Pinch of cumin
Pinch of turmeric Pinch of gingerroot
Sunflower oil, for frying Mug of Sambal: 125g red chillies
2 shallots, chopped
4 garlic cloves, minced
30g ginger
1 tbsp sunflower oil
1 tbsp tomato puree
Dash of soy sauce
2 tbsp sugar
METHOD
1. Boil the rice and leave it to cool completely. (Ideally overnight).
2. Chop the onion and garlic and fry them in a wok pan in a little oil.
3. Fry the beef strips and add the spices and sambal. Leave this mixture to fry until the beef is fully cooked.
4. Moisten with water. Add the sprouts and continue to simmer; finally add the leek and stew it briefly.
5. Spoon the cold rice through the vegetables little by little.
Mug of Sambal:
1. Peel the ginger and remove the skin from the garlic and shallots. If you like your sambal a little milder, remove the seeds from the chillies. Cut these ingredients into large chunks and put them in the food processor and grind finely.
2. Put the red mixture in a pan with oil and heat it. Add the tomato puree, soy sauce and sugar. You can also add this to taste. Let the mixture simmer for 10 minutes. Let the sambal cool down and put it in a covered jar.
3. Keep the homemade sambal in the fridge for a maximum of one week. To keep for longer – use an airtight jar and/or put a layer of oil on the sambal so that air cannot get in.
27
Country: Czech Republic and Slovakia Serves: 4
Tarhonya Dumpling
INGREDIENTS
1 chicken, trim and bones
400g ground meat of your choice (chicken/turkey/ beef etc.)
200g zucchini
100g tarhonya (egg barely noodle)
350g bread, chopped
300ml cream
3 eggs
10g dill, chopped
30ml vinegar
100g sugar
350g flour
50ml olive oil
2 pinches baking powder
Nutmeg, to taste
Salt, to taste
METHOD
1. Clean any excess chicken off bones. Place bones and residual meat in cold water. Bring water to a boil and reduce to a simmer for 30 minutes. Strain water and dispose bones and reserve chicken.
2. Grind the residual chicken meat and mix it with the prepared minced meat, add salt and 300g of the flour and shape the meatballs. Bake in the oven at 180C until fully cooked.
3. Put the zucchini in bow; together with the white bread, boiled tarhonya and eggs. Add 50g of the flour, baking powder, nutmeg, salt and shape dumplings. Bake in the oven at 180C for 20 minutes.
4. Cook the dill sauce from the chicken broth, cream, dill, flour and vinegar over a pan over high heat until it comes to a boil and thickens.
5. Plate dish with sauce on the bottom of the plate and the meatballs and dumpling on top.
28
Country: Hungary Serves: 4
Kale Leaves
INGREDIENTS
150g rice
500ml oil
30g salt
30g paprika
30ml balsamic vinegar
Pinch of black pepper
Pinch of cumin
20g garlic, minced
25g onion, chopped
600g diced meat (beef neck)
800g kale
100g red pepper
10ml honey
30ml olive oil
Sour cream, optional
METHOD
1. Fry the rice in some oil, carefully pour hot water in it then cook until soft and set aside.
2. Dry the chopped onions in oil with some salt, then when it is resting, add paprika and gradually add water to it until it is cooked through.
3. Add diced beef meat, spice it with cumin, black pepper and garlic. Keep adding water as it boils until the meat is soft and ready.
4. Prepare the kale leaves by pouring salted water on them.
5. Cook the pepper in the oven for 20 minutes at 200C. After cooling down, peel them down, dice them and mix hem with some salt, honey, olive oil and a little balsamic vinegar.
6. Mix the rice with the stew and stuff into the kale leaves, put them aide by side onto an oven pan.
7. Cook them for 20 minutes at 180C.
8. Serve kale leaves with cook peppers.
29
Country: Kazachstan
Serves: 6
Lamb Pilaf
INGREDIENTS
1kg lamb leg, cubed
1.5kg carrot, keep the peels
300g onions, peeled and sliced, keep the peels
1kg rice
200g raw chickpeas, soaked overnight
100g raisins
10g cumin seeds
1 whole garlic bulb
200ml sunflower oil
1 litre warm water Salt, to taste
METHOD
1. Heat the oil in a large saucepan with a heavy based bottom over medium heat
2. Add the sliced onion together with the cumin seeds and sauté until soft, transluscent and just turning golden brown.
3. Remove the onion from saucepan with a slotted spoon to prevent it from overcooking and set aside.
4. Add the cubed lamb to the same saucepan and brown on all sides.
5. Once the lamb is browned, add the onions back into the saucepan, season with salt and pepper. Reduce the heat, cover the pot with a tight-fitting lid and let the lamb cook in its own juices. Check on the lamb every so often and if it seems too dry add a bit of water to prevent sticking.
6. Drain the soaked chickpeas and put into a separate saucepan filled with enough water to just cover the chickpeas. Put them on medium heat and bring to a simmer. Cook the chickpeas until they are tender, drain and set aside. Keep the water.
7. Cook the lamb on a medium heat for about 45 minutes or until the meat is tender. Halfway through the cooking process, add the chickpeas and cook with the lamb.
8. Once the lamb and chickpeas are soft and cooked, remove with a slotted spoon.
9. Add a bit more oil into the pan if necessary and add your rice and fry until hot. Add your lamb, chickpeas and onion mixture and stir with rice. Add your carrots and raisins on top of the rice and lamb.
10. Add warm water to the saucepan to cover the layers of rice, lamb, carrots and raisins. Top and tail. Your bulb of garlic and add it to the pot. Lastly, add your onion skins to the pot.
11. Once the water starts boiling lower the heat, cover the saucepan and steam the rice for 30 minutes.
12. Once the rice is booked, remove the garlic bulb and onion skins. Fluff up your rice and place in a serving dish.
13. Serve with fresh parsley, deep fried carrot peelings and the garlic placed on top.
30
Veggie Burger
INGREDIENTS
500g beans
500g red and green bell peppers, chopped
500g onions chopped 1kg russet potatoes 6 eggs
Salt and pepper, to taste
A pinch of merquen (you can sub this with smoked paprika)
METHOD
1. Soak the beans in water overnight.
2. The next day cook them until they are tender, then leave to cool and mash the beans into a grounded consistency.
3. Sauté half of your onion and all the peppers to make a sofrito.
4. Combine the sofrito and ground beans and shape into a hamburger and bake in the oven at 180C for 25 minutes.
5. Caramelise the remaining onion in olive oil on a medium pan to golden colour.
6. Cut the potatoes into wedges then brush them with olive oil and the merquen, then bake in the oven 30 minutes and 180C.
7. Fry the egg on a hot pan of olive oil.
8. Serve the burger with the egg on top.
31
Country: Chile Serves: 6
Country: Slovenia
Slovenian Burek
INGREDIENTS
500g Cottage Cheese
200g Feta Cheese
2 eggs
½ packet of Filo pastry
¹⁄₃ cup of milk
Margarine or butter for brushing or you can use olive oil
METHOD
1. Preheat oven to 200C. Grease a baking sheet lightly.
2. Mix Cottage cheese and Feta cheese and eggs together in a bowl. Whish milk and oil together in a small bowl.
3. Brush milk-oil mixture over 3 sheets of filo pastry and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, filo pastry and cheese mixture.
4. Bake the burek in the preheated oven until golden brown, about 40 minutes.
32
Serves: 6
Desserts
Country: Netherlands/Sweden
Serves: 1
Dutch Baby Pancakes
with a Swedish twist
INGREDIENTS
70g of flour
30g of sugar OR 8g of stevia (for a healthier version)
2,5g of salt (that’s about half a teaspoon, or two pinches)
2 eggs
130ml of milk
A few drops of vanilla extract OR ½ vanilla pod scraped out OR ¼ teaspoon of real vanilla powder
50g of butter Powdered sugar
Fresh lemon
METHOD
1. Mix flour, sugar/stevia, salt, eggs, vanilla extract/seeds and milk. Ensure it is well mixed, preferably using an electric mixer, to get some air into the very liquid batter.
2. Turn the oven to 190C and leave the batter to rest. It needs about the time it takes an average oven to reach 190C.
3. Put a cast iron pan (I use a simple square metal baking tin) into the oven and heat it up to 190C.
4. Place 50g of butter into the pan while still in the oven. Keep an eye on it so it doesn’t burn. When a little more than half of it is melted, take the pan out and let the rest of the butter melt outside the oven. This will result in half the butter being browned, getting a nice nutty flavour.
5. Pour the batter into the centre of the pan. The butter will move to the sides and form a glossy ring around the batter.
6. Put the hot pan with the batter into the hot oven. The batter will puff up a lot and then collapse when you take it out, forming nice thick wrinkles.
7. Powder the pancake with sugar and serve with the lemon wedge.
34
Country: State of Para, Brazil Serves: 4
Cinnamon Tapioca Pudding
INGREDIENTS
3 tbsp. granulated tapioca
85g sugar
160ml whole milk (or 2%)
1 Tbsp. dried shredded coconut
1 cinnamon stick
1 ¼ tsp. ground cinnamon
METHOD
1. In a bowl combine tapioca, milk and the shredded coconut. Leave stand for an hour to get the tapioca hydrated.
2. Transfer it to a medium saucepan, add sugar and the cinnamon stick. Stir.
3. Place pot on stove and over medium heat, stir constantly until the mixture starts to boil. Turn down over low heat and keep mixing until the mixture starts to thicken.
4. Remove from heat and let cool for 20 minutes, stirring occasionally. Serve it cold or warm with an additional sprinkle of cinnamon.
35
Lemon Meringue Cake
INGREDIENTS
125g very soft unsalted butter
4 large eggs (separated)
300g caster sugar (plus 1 teaspoon)
100g plain flour
25g cornflour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
Zest of 1 lemon
4 teaspoons lemon juice
2 teaspoons milk
½ teaspoon cream of tartar
150ml double cream (or whipping cream)
150g good quality lemon curd
METHOD
1. Preheat the oven to gas mark 200C. Line and butter two 21cm/8-inch sandwich tins.
2. Mix the egg yolks, 100g/½ cup of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process again.
3. Divide the mixture between the prepared tins. You will think you don't even have enough to cover the bottom of the tins, but don't panic. Spread calmly with a rubber spatula until smooth.
4. Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g/1 cup of sugar. Divide the whisked whites between the two sponge-filled tins, pouring or, more accurately, spreading the meringue straight on top of the cake batter.
5. Smooth one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks. Put the tins into the oven for 20-25 minutes.
6. With a cake-tester, pierce the cake that has the flat meringue topping to check it's cooked all through. (It will have risen now but will fall back flattish later.) No sponge mixture should stick to the tester. Remove both cakes to a wire rack and let cool completely in the tins.
7. Unmould the flat-topped one on to a cake stand or plate, meringue side down.
8. Whisk the double cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and then spatula over the cream and top with the remaining cake, bronze-peaked meringue uppermost.
Serves: 8-12 36
Country: United Kingdon
Country: Catalonia, Spain Serves: 10-12
Xuixos
INGREDIENTS
The cream:
65g sugar
185ml milk
65ml liquid cream
1 vanilla stick
1 small slice of lemon peel (without the white part)
Small slice of orange peel (without the white part)
20g corn starch
2 egg yolks
30g butter
The dough:
90ml milk
250g bread flour
A dash salt
10g baker’s yeast
45g sugar
1 egg
1 teaspoon of vanilla essence
15g butter
Frying oil Sugar
Cinnamon
METHOD
The cream:
1. Start by preparing the cream, so that it has time to cool down until the rest is ready. Place milk, cream, 35g of the sugar, a vanilla stick cut lengthwise, the orange skin and the lemon skin in a pan. Cook in low fire allowing it to boil. When the milk starts to boil, turn off the fire.
2. Let the milk emulsify for 5 minutes, then strain it, removing the fruit peels and the vanilla. Mix the egg yolks with 30g of sugar, until they turn whiter and increase in volume. Add the corn starch and mix it until it is fully dissolved. Place the milk on the fire again.
3. When it starts to boil, add the egg yolk mix while stirring, until the mix becomes a little thicker. Cut the butter in small pieces and add it to the mix, stirring until it comes undone. Cover the mix with saran wrap and save it for when the Xuixo is ready to be filled.
The dough:
1. Now let’s prepare the Xuixo! Sieve the flour, salt, and sugar. Place them in a bowl. Warm a little bit of milk in the microwave, then pour the corn starch in the milk and mix it until it comes undone. Pick up the bowl with the sieved ingredients.
2. Make a hole in the middle and start pouring a beaten egg. Mix it all very slowly using a wooden spoon and add the milk, little by little. Add the butter, which should be at room temperature, mixing it all with your hands until it becomes even.
3. Cover the bowl with a piece of cloth and let it rest, until it doubles in size. This can take from 1 to 2 hours. When the dough is ready, place it on top of a surface that you have previously covered with flour. Flatten it with a rolling pin, until the dough is thin. Cut the dough into tall triangles.
Finishing the Xuixos:
1. Now you are ready to use the cream. Place some cream in each triangle and then roll the dough like you would in a croissant. Cover an oven tray with oven paper.
2. Place the Xuixos on the tray and cover them with cloth, letting them rest from 30 minutes to an hour. When enough time has gone by, fry the Xuixos.
3. Turn them frequently to avoid them being burned. The fire can’t be too high, because the Xuixos need to cook a little bit on the inside. The Xuixos should look golden, not burnt on the outside.
4. Place them on kitchen paper and let it absorb the extra oil. Next, roll the Xuixos in sugar and cinnamon, and they are ready to be eaten!
37
Country: Turkey Serves: 4
Sekerpare
INGREDIENTS
The syrup: Sugar Lemon juice
The dough: Butter for greasing
1 egg, separated
80g icing sugar
50g semolina
100ml olive oil
300g plain (all-purpose) flour
1tsp baking powder
4 drops vanilla extract
100g ghee
16 hazelnuts, peeled
Cooking Thermometer
The ghee:
Raw butter (sheep’s milk). It can be made from any kind of milk, according to your preference.
METHOD
The syrup
1. Combine the sugar, lemon juice and 350 ml water in a saucepan over medium heat. Heat until the temperature of the mixture reaches 95C on a cooking thermometer, about 20 minutes. Remove from the heat and let it cool.
The dough
1. Preheat oven to 180C. Lightly butter a large, lipped baking sheet.
2. Meanwhile, put the egg white into a large bowl and whisk with the icing sugar and semolina for 5 minutes. Add the oil and whisk for another 1 minute. Add the flour, baking powder, vanilla extract, and ghee with ¼ teaspoon salt. Knead for 5 minutes into an elastic dough. Divide the dough into 16 equal parts and flatten into discs. Arrange on the prepared baking sheet, brush each disc with the egg yolk and decorate each with hazelnut. Bake in the hot oven for approx. 20 minutes.
3. Remove from the oven and pour the cooled syrup over the cookies. Let rest for 20 minutes until the syrup has entirely soaked in. Serve cold.
The ghee
1. Put the butter in a saucepan and melt over low heat, making sure the temperature does not exceed 130C on a cooking thermometer. Skim the surface with a slotted spoon until the butter is clear. Line a sieve (strainer) with cotton wool and filter the melted butter through it into a bowl.
2. Pour the filtered butter into a sterilised glass jar.
3. Let cool at room temperature for 1 hour, then cover and keep refrigerated.
38
Country: Germany Serves: 16
Apfelkuchen
INGREDIENTS
Cake batter: 250g butter
250g sugar
4 eggs
1 lemon zest for the batter and juice for the apple slices
½ teaspoon salt
400g all-purpose flour
4 teaspoons baking powder
¼ cup milk
5 apples
Streusel topping: 60g all-purpose flour
40g butter cold and cut into pieces
30g sugar
30g sliced almonds
1 teaspoon cinnamon
METHOD
1. Preheat oven to 170C.
2. Prep a 17 by 11-inch (about 43 cm by 28 cm) baking pan with parchment paper on the bottom. Butter the sides. OR butter the bottom and sides, then dust in all-purpose flour (I ran out of parchment paper last time and this worked great!).
3. For the Apfelkuchen batter, mix butter and sugar until creamy (about 5 minutes). Gradually add in the eggs, lemon zest (reserving the juice for the apples) and salt. Sift together flour and baking powder and mix in with the batter. Add in the milk to achieve a smooth consistency. Spread evenly onto the prepped baking sheet. (250 grams butter, 250 grams sugar, 4 eggs, 1 lemon, ½ teaspoon salt, 400 grams all-purpose flour, 4 teaspoons baking powder, ¼ cup milk).
4. For the German apple cake topping, prep your apples by washing, cutting them in quarters and removing the core. I don't peel mine, but you can feel free to peel yours if you would like. Cut your apples into ½ inch thick slices (about 1 cm thick). Toss them in the juice of your
zested lemon to keep them from turning brown. Arrange in rows by slicking them into the batter. (5 apples).
5. For the streusel, first start by beating together flour, almonds, butter, sugar and cinnamon with an electric mixer. Then briefly work the dough with your hands, forming your streusel. Keep in a cool place until ready to use (60 grams all-purpose flour, 40 grams butter, 30 grams sugar, 30 grams sliced almonds, 1 teaspoon cinnamon).
6. Evenly distribute the streusel topping over the apples. If you would like to keep your neat rows of apples more visible, you can stick with only adding the streusel topping between my rows of apple slices.
7. Bake for 32 minutes on the middle rack, then test to see if the cake is done. If you have an instant-read thermometer test the internal temperature. Around 99C is perfect! Remove from oven and allow to cool for 5 minutes before slicing and serving with some freshly whipped cream.
39
Country: Austria
Serves: 3
Kaiserschmarrn
INGREDIENTS
Kaiserschmarrn
4 egg whites
1 pinch salt
4 egg yolks
300ml milk
1 teaspoon pure vanilla extract
300g all-purpose flour
30g sugar
30g raisins
30ml rum optional, for soaking the raisins while making the batter
40g butter
Powdered sugar for dusting the finished pancake bites
Berry compote (optional):
250g mixed berries fresh or frozen
40g sugar
½ teaspoon pure vanilla extract
METHOD
1. If using raisins soaked in rum, combine the two now and allow to soak for a few minutes while preparing the batter. (30g raisins, 30 ml rum).
2. If making a berry compote, combine berries, sugar and vanilla in a sauce pan and gradually heat on low until breaking apart and simmering. You may need to add some water if the liquids get too low. (250g mixed berries, 40g sugar, ½ teaspoon pure vanilla extract).
3. Using an electric mixer, whisk the egg whites and pinch of salt until stiff, set aside. (4 egg whites, 1 pinch salt).
4. Using the same electric mixer (no need to wash the whisks), beat together flour, sugar, salt, egg yolks and milk until combined. (4 egg yolks, 300 ml milk, 1 teaspoon pure vanilla extract, 300g all-purpose flour, 30g sugar).
5. Now fold the egg whites in with the remaining batter.
6. Heat a large cast iron pan on medium low heat until hot. Add the butter until barely melted, then immediately add in the batter and cook for about 1 minute. (40g butter).
7. "Cut" into quarters with your slotted turner or flat edge spatula and carefully turn over the quarters. The top will be very runny and things will get very messy. Breathe and know this is okay! Continue to cook on the other side for 1 to 2 minutes.
8. If using rum-soaked raisins, drain any excess rum now.
9. Start cutting into gradually smaller, irregularly shaped pieces using your slotted turner and cook for 5 more minutes (add raisins after 4 minutes, if using). Serve on a plate with compote, applesauce or plum butter and dust with powdered sugar (powdered sugar).
40
Country: Italy
Serves: 8-10
Struffoli Napoletani
INGREDIENTS
490g plain flour
6 egg yolks
6 eggs
1 lemon, zested
1 orange, zested
½ tsp kosher salt
1 tbsp limoncello
950ml rapeseed oil, for frying
480ml honey
1 lemon, zested and juiced
Icing sugar, for dusting
Candied orange or lemon peel or sprinkles, for garnish, optional
METHOD
1. In a mixer bowl, combine the flour, egg yolks, eggs, zests, salt, and limoncello and mix well to form a firm dough, 8 to 10 minutes. Refrigerate for 30 minutes.
2. When the dough has rested, remove from refrigerator and cut into golf ball-size pieces. Roll each golf ball into a 1-cm-thick dowel and cut each dowel into 3/4cm pieces. Roll each piece between palms into a ball. Repeat with the remaining dough.
3. Heat the oil in 30-35cm skillet with at least 7cm sides to 190C. Drop balls into cover about half of the surface of the oil and cook until dark golden brown. Use a spider or slotted spoon to turn them regularly; they will puff up while cooking. When cooked, remove to a tray covered with kitchen towels and drain well. This should make at least 5 batches, so be patient.
4. When all of the struffoli are cooked, heat the honey, lemon juice, and zest together in a wide 6 to 8-litre saucepan until quite warm, about 65C, and substantially thinner.
5. Add the struffoli and stir carefully until well coated. Remove from heat and allow to cool 5 minutes in the pan, stirring regularly.
6. Pour out onto a large serving tray in the form of either a pyramid or a ring. Sprinkle with icing sugar and any other choice of garnish. The struffoli should last a week or as long as your guests allow.
41
Country: Ireland
Serves: 4-6
Irish Whiskey Syllabub
INGREDIENTS
Grated rind and juice of 1 large lemon
6 tablespoons clear honey
8 tablespoons Irish malt whiskey
300 ml/½ pint double cream
Chilled grated nutmeg
METHOD
1. Put the lemon rind and juice, honey and whiskey into a large bowl and leave to stand for as long as possible –at least 1 hour – to develop the flavours.
2. Gradually whisk in the cream until the mixture begins to thicken. Spoon into wine glasses and serve immediately, sprinkled with a little freshly grated nutmeg, or chill until required.
3. Serve with sponge fingers or shortbread fingers.
42
Bread
Country: Ireland Serves: 6
White Soda Bread
INGREDIENTS
450g plain flour
1 level teaspoon. Bread soda
1 heaped teaspoon. Bextartar (cream of tartar) – optional
Pinch salt
25g soft butter
1 egg, whisked with 250ml buttermilk
METHOD
1. Pre-heat the oven to 200C.
2. Sieve the dry ingredients into a large bowl. Rub in the butter.
3. Pour in the egg and buttermilk mixture and stir well.
4. Turn out onto a floured board and knead lightly for a minute or two.
5. Shape into a round and flatten slightly.
6. Place on a baking sheet. Mark with a deep cross and bake in the oven for approximately 30-40 minutes. Allow to cool on a wire rack.
44
Country: Italy
Serves: 6
Focaccia Barese
INGREDIENTS
EITHER: 150g semolina flour and 125g 00 white flour, plus a little extra for dusting
OR: 225g strong white bread flour, plus a little extra for dusting, and 50g pudding semolina
50g mashed potato
½ x 7g sachet of fast-action dried yeast or 7-8g fresh yeast
5g salt
1½ tablespoons extra virgin olive oil
More extra virgin olive oil
160g or so cherry tomatoes
15 or so black olives, halved and stoned
Flaky salt
Dried oregano
METHOD
1. Oil a plate.
2. Put the semolina flour/ semolina and 00/strong flour, mashed potato, and salt into a roomy mixing bowl. Make a well in the centre. Pour in a good slurp of the water, then sprinkle in the yeast, crumbled if fresh. Use your fingers to cream the yeast into the water, then add the olive oil and enough warm water to make a soft, sticky dough – you’ll need somewhere between 150-200ml. Scrape out onto a floured worksurface and knead the dough as best you can. Slap it around, stretching, pulling up and folding, turning the dough as you work. Dust occasionally with a little flour but not too much. Keep going for some 5-10 minutes until the dough is smooth and elastic.
3. Oil your hands generously, then fold the dough in on itself, pulling one side up and flopping it onto the dough. This smooths the dough out nicely to form a round palette of dough. Lay on the oiled plate and cover with the upturned bowl. Leave in a warm place for about 45 minutes until doubled in size.
4. Pre-heat the oven to 250C. Once the dough is ready, spoon a generous 1½ tablespoons of olive oil into the baking/cake tin.
Smear it around. Lay the palette of dough in the tin, then using the tips of your fingers, prod it out to fill the tin.
5. Now take a tomato at a time and rip it apart with your fingers, allowing the juice to rain down on the surface of the focaccia, then dot the flesh of the tomatoes on the dough. Tilt and swirl the tin so that the juice from the tomatoes spreads right around the focaccia. Sprinkle with olives, drizzle over another tablespoon of olive oil and finish with a scattering of salt and lots of oregano.
6. Choices, either bake straight away for a crunchier more biscuity focaccia or leave to rise for another 15-20 minutes for a puffier softer result. Give it a gentle swirl again before sliding it into the oven. Slide into the oven, close the door then reduce the heat if necessary to 250C. Bake for around 20-25 minutes, until golden brown and just firm in the centre. The tomatoes will blacken a little in the heat, but that’s fine.
7. Let your focaccia cool until just bearable to handle, then carefully lever it out of the tin and transfer to a wire rack.
45
Country: Italy
Serves: 10
Homemade Pizza Dough
INGREDIENTS
480g lukewarm water
1 pinch sugar
1½ tablespoons active dry yeast
2 tablespoons olive oil
685g all-purpose flour or bread flour
1½ teaspoons salt
METHOD
1. In a large bowl (if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine.
2. Add the olive oil, flour, and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is sticky add a little extra flour).
3. Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.
4. Pre heat oven to 250C. Punch dough down a few times and divide into 1-3 balls, let dough rest for 20 minutes.
5. Place the dough in the desired pizza or cookie sheets (lightly oiled) and shape the dough into the desired shapes (using your clean hands).
6. Top with your favourite toppings (without the cheese), bake for approximately 15-20 minutes (until crust is golden) and then top with grated mozzarella cheese and bake for three more minutes or until cheese is melted.
46
Country: Italy
3
INGREDIENTS
375g + 2 tablespoons allpurpose or bread flour
100g +1½ tablespoons beer (room temperature – remove the beer from the fridge 3-4 hours before using!!)
125g +3/4 tablespoons water (lukewarm)
3 teaspoon active dry yeast or 3/4 teaspoon instant yeast
6 tablespoons olive oil
METHOD
1. In the stand-up mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the beer, flour and oil, start to knead then add the salt and continue to knead for 5-7 minutes.
2. Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl rolling the dough to lightly cover in oil, cover with plastic wrap or a clean tea towel, let rise in a warm draft free area for at least 2 hours or until doubled in bulk. Resting makes the dough easier to roll or stretch.
3. Place the dough on a lightly floured surface and knead a few times, divide the dough into two parts or leave as one, cover with a tea towel and let rest for 20 minutes.
4. Form the dough on 1-2 pizza rounds or cookie sheets, top with your favourite toppings and bake in a 220C oven for 12-15 minutes.
5. Cut and serve and enjoy!
47
2¼ teaspoon salt Serves:
Beer Pizza Dough
Drinks
Country: Germany
Serves: 10-20
Rumtopf
INGREDIENTS
2 lbs fruit ( eg. strawberries, plums, cherries, peaches, pears, raspberries, currants, blueberries, gooseberries)
1 lb Sugar
750ml of rum, 54%
METHOD
1. The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making it is: For 2 parts fruit you need 1 part sugar and approximately 750ml of rum.
2. Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.
3. Add half of weight sugar, mix and let it stand for about 1 hour. Fill fruit into your Rumtopf and add as much rum, so that fruit are completely (fingerbreadth) covered.
4. Close the Rumtopf and set aside in a cool place.
5. Repeat these steps with other fruit until your Rumtopf is completely filled or fresh fruit season is over.
6. Take care of your Rumtopf. Fill up with rum if necessary. It is important that fruit is always completely covered.
7. After you have added the last layer of fruit, sugar and rum let it stand for about 6 weeks in a cool place.
*You can use almost any fruit but use a mixture of different ones like stone fruit (plums, peaches, nectarines, cherries), berries (strawberries, gooseberries, cranberries, grape wine, and others), you can use figs, apples, pears. Just keep in mind that the fruit will be in the rum for a long time, so the fruit should be firm enough.
49
Country: Germany Serves: 8-10
Glühwein
INGREDIENTS
1 orange, halved and sliced
1 bottle red wine
200g caster sugar
5 cloves
1 cinnamon stick
2 star anise
3 slices fresh ginger (peeled)
150ml brandy, rum, amaretto, or schnapps
METHOD
1. Put the orange slices, wine, sugar, cloves, cinnamon, star anise and ginger in a large pan.
2. Warm gently for 10-15 mins, being careful not to let the mixture boil.
3. Add the alcohol, pour into glasses and serve warm.
50
Country: Italy
Spritz
INGREDIENTS
3 ounces Prosecco
2 ounces Aperol
1 ounce Club Soda
Garnish: orange slice
METHOD
1. Add the prosecco, Aperol and club soda to a wine glass filled with ice and stir.
2. Garnish with an orange slice.
51
Serves: 1
Country: Italy Serves: 6
Bellini
INGREDIENTS
500ml peach purée or peach nectar
1 bottle Prosecco
METHOD
1. Put the peach puree in a Champagne flute up to about ¹⁄₃ full and slowly top up with Prosecco.
52
Country: Italy Serves: 4
Strawberry Italian Soda
(non-alcoholic)
INGREDIENTS
16 tablespoon strawberry syrup
945ml sparkling water approximately 400g crushed ice 4-8 tablespoon whipped cream
Garnish (optional): Fresh strawberries, coloured sprinkles and whipped cream
METHOD
1. Add crushed ice to a tall glass and pour in the strawberry syrup.
2. Add the sparkling water.
3. Add the whipped cream.
4. Stir in whipped cream.
5. Garnish with additional whipped cream, fresh strawberries and sprinkles.
6. Serve immediately.
53
Country: Ireland Serves: 1
Irish Coffee
INGREDIENTS
Irish whiskey
Coffee Brown sugar
Whipped cream
METHOD
1. Heat your glass with some boiling water. Make sure you have a metal spoon in the glass when adding the boiling water to prevent the glass from cracking. Heating the glass keeps your Irish Coffee warm for longer so you can savour the moment…
2. Pour in a measure of Irish whiskey.
3. Add some coffee (if you are making an Irish Coffee at home you may need to add the coffee granules and some boiling water too).
4. Add in a spoonful of sugar. Make sure the sugar is mixed into the coffee well. Check the bottom of the glass to make sure there on no granules left at the bottom… and now add the cream.
5. Whisk some cream in a bowl. Don’t whisk the cream too stiffly or you won’t be able to pour it.
6. Turn a spoon upside down and place the tip of the spoon inside the coffee glass just on top of the coffee making sure that the edge of the spoon is touching the glass.
7. Now slowly pour the whipped cream over the spoon. It should flow over the top of the spoon and land softly on top of the coffee. When you pour the cream gently it ensures that it doesn’t sink into the coffee.
8. Sprinkle some chocolate on top of the cream.
54
Country: Italy Serves: 1
Americano
INGREDIENTS
45ml Campari
45ml sweet vermouth
Soda water, chilled, to top
Garnish: orange twist
METHOD
1. Fill a highball glass with ice, then add the Campari and sweet vermouth.
2. Top with the soda water and stir gently to combine.
3. Garnish with an orange twist.
55
Country: Puerto Rico
Serves: 1
Virgin Piña Colada
INGREDIENTS
150ml pineapple juice
50ml coconut milk
25ml lime juice
Ice Cherry, to garnish
For the mock rum syrup: 100g dark brown muscovado sugar
1 pineapple, a few strips of skin, plus leaves to garnish
5 black peppercorns
5 cloves
1 cinnamon stick
METHOD
To make a mock rum syrup
1. Put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
2. Pour the pineapple juice into a tall glass, add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.
56
Acknowledgements
We are very grateful to all the members of the IMAT, our NTMA colleagues, and friends who contributed recipes for this international cookbook. Thank you Go raibh maith agat Dakujem Dank u wel Danke Děkuji Dhanyavad Diolch Dziękuję Efharisto Gracias Grazie Hvala vam Köszönöm Merci Obrigado/Obrigada Rahmet Tack Teşekkür ederim
