We offer you this cookbook for the occasion of IMEC’s 25th anniversary.
This cookbook was made possible thanks to the contributions of the following people: Michael T. Andreas, Alexandru Andrei, Esteban Angeletti, Maryam Ashouei, Ali Awan, Fabrice Axisa, Salma Bakr, Jennifer Braggin, Lindsay Brown, Trevor Carlson, Ronald Cottam, Jérome Daviot, Harold Dekkers, Ingrid De Wolf, Pamela Fischer, Takuo Funaya, Cat Ghiotti, Danny Goossens, Dirk Hendrickx, Alexei Ivanov, Geraldine Jamieson, Abdulaziz Karimkhodjaev, Annemie Kumps, Andrada Lazea, Peter Lemmens, Cathy Liu, Zhe Ma, Stéphane Malhouitre, Mauricio Manfrini, Dirk Manger, Katrien Marent, Olfa Marzouk, John McCormack, Satya Munaga, Malgorzata Pawlak, Nga Pham, Lars-Åke ˘ Tezcan, Sandeep Sangameswaran, Ragnarsson, Daniel Ruiz Aguado, Deniz Sabuncuoglu Dino Seelig, Arturo Sibaja-Hernandez, Sang-Pil Sim, Inge Struys, Xiao Sun, Cristina Torregiani, Dimitrios Velenis, Rafael Venegas, Srisaran Venkatachalam, Frank Vleugels, Shuzhen You, Brazilian co-workers.
Food brings people together. So did this cookbook. IMEC colleagues from all corners of the world shared their recipes and personal anecdotes for their favorite dishes. Dishes that remind them of a relative or dear one. That bring them closer to their culture or homes during their stay in Belgium.
A taste of imec
Celebrating 25 years of innovation in 2009
In 2009, IMEC lights 25 birthday candles. And since a celebration is always accompanied by good food, we want to treat you with this cookbook to thank you for your continuous support. ‘A taste of IMEC’ is a culinary travel around the world. We’ve collected some of the favorite dishes of our employees originating from about 60 countries. As you will see, besides being excellent researchers, they are also talented cooks.
We selected recipes from the five continents: Europe, Africa, Asia, the Pacific and the Americas. For each continent, the recipes are grouped per culinary region, from west to east, north to south. Each recipe is typical for the country of origin – through the ingredients, method of preparation, flavors, traditions and historical influences. Enjoy!
A taste of imec Celebrating 25 years of innovation in 2009
On January 16, 1984 IMEC’s memorandum of association was signed. Now, 25 years later, I’m proud to see that IMEC has developed into a world-renowned research institute. This is due largely to the perseverance of its founders, the leadership of Professor Baron Roger Van Overstraeten, who would look back proudly at the achievement of his life’s dream, the continuity of the cooperation with the government of Flanders, governmental institutes and Flemish universities, and most of all … the enthusiasm of its employees. The perfect combination of people who have built up years of knowledge and experience at IMEC and the continuous inflow of young talent from all over the world, was and still is a prerequisite for world-class research. Also the continued support of our industrial and university partners was indispensable for our evolution and growth. Together, we succeeded in putting Flanders on the world map of micro- and nanoelectronics. We look forward to a bright future for IMEC. I hope you enjoy this taste of IMEC … a taste of the world!
Gilbert Declerck, CEO IMEC
We offer you this cookbook for the occasion of IMEC’s 25th anniversary.
This cookbook was made possible thanks to the contributions of the following people: Michael T. Andreas, Alexandru Andrei, Esteban Angeletti, Maryam Ashouei, Ali Awan, Fabrice Axisa, Salma Bakr, Jennifer Braggin, Lindsay Brown, Trevor Carlson, Ronald Cottam, Jérome Daviot, Harold Dekkers, Ingrid De Wolf, Pamela Fischer, Takuo Funaya, Cat Ghiotti, Danny Goossens, Dirk Hendrickx, Alexei Ivanov, Geraldine Jamieson, Abdulaziz Karimkhodjaev, Annemie Kumps, Andrada Lazea, Peter Lemmens, Cathy Liu, Zhe Ma, Stéphane Malhouitre, Mauricio Manfrini, Dirk Manger, Katrien Marent, Olfa Marzouk, John McCormack, Satya Munaga, Malgorzata Pawlak, Nga Pham, Lars-Åke ˘ Tezcan, Sandeep Sangameswaran, Ragnarsson, Daniel Ruiz Aguado, Deniz Sabuncuoglu Dino Seelig, Arturo Sibaja-Hernandez, Sang-Pil Sim, Inge Struys, Xiao Sun, Cristina Torregiani, Dimitrios Velenis, Rafael Venegas, Srisaran Venkatachalam, Frank Vleugels, Shuzhen You, Brazilian co-workers.
Food brings people together. So did this cookbook. IMEC colleagues from all corners of the world shared their recipes and personal anecdotes for their favorite dishes. Dishes that remind them of a relative or dear one. That bring them closer to their culture or homes during their stay in Belgium.
A taste of imec
Celebrating 25 years of innovation in 2009
In 2009, IMEC lights 25 birthday candles. And since a celebration is always accompanied by good food, we want to treat you with this cookbook to thank you for your continuous support. ‘A taste of IMEC’ is a culinary travel around the world. We’ve collected some of the favorite dishes of our employees originating from about 60 countries. As you will see, besides being excellent researchers, they are also talented cooks.
We selected recipes from the five continents: Europe, Africa, Asia, the Pacific and the Americas. For each continent, the recipes are grouped per culinary region, from west to east, north to south. Each recipe is typical for the country of origin – through the ingredients, method of preparation, flavors, traditions and historical influences. Enjoy!
A taste of imec Celebrating 25 years of innovation in 2009
On January 16, 1984 IMEC’s memorandum of association was signed. Now, 25 years later, I’m proud to see that IMEC has developed into a world-renowned research institute. This is due largely to the perseverance of its founders, the leadership of Professor Baron Roger Van Overstraeten, who would look back proudly at the achievement of his life’s dream, the continuity of the cooperation with the government of Flanders, governmental institutes and Flemish universities, and most of all … the enthusiasm of its employees. The perfect combination of people who have built up years of knowledge and experience at IMEC and the continuous inflow of young talent from all over the world, was and still is a prerequisite for world-class research. Also the continued support of our industrial and university partners was indispensable for our evolution and growth. Together, we succeeded in putting Flanders on the world map of micro- and nanoelectronics. We look forward to a bright future for IMEC. I hope you enjoy this taste of IMEC … a taste of the world!
Gilbert Declerck, CEO IMEC
A
D
M
S
Aam lassi................................................................................................................107 Alfajores de maicena................................................................. 131 Asparagus, the Flemish way............................................7 Asperges op Vlaamse wijze............................................7
Dosa.................................................................................................................................. 103 Doughnut, Deep-fried twisted doughnut dipped in syrup..................................61 Dumplings, Dough dumplings of sauerkraut and mushrooms................45
Mango yogurt drink...................................................................107 Mapo tofu........................................................................................................... 89 Meat croquettes....................................................................................... 9 Milk pie........................................................................................................................... 31 Mint tea..................................................................................................................... 69 Mole Poblano............................................................................................ 127 Mosselen.................................................................................................................... 17 Mussels........................................................................................................................... 17
Salad from Nice.......................................................................................... 11 Salade Niçoise................................................................................................ 11 Sarmale........................................................................................................................ 47 Savoury tart........................................................................................................ 15 Shrimp and vegetable tempura...................... 85 Shrimps, Spicy shrimps with peanuts....................................................................................... 93 Soup, Lotus root soup with ribs............................................................................................................81 Soup, Beetroot soup.................................................................. 53 Soup, Wedding soup................................................................. 43 Spicy beef sauce................................................................................. 115 Spicy shrimps with peanuts............................................................................................................. 93 Spicy tofu and pork stew.............................................. 89 Spring rolls, Vietnamese spring rolls................................................................................................ 87 Stew, Fish and shrimp stew with nuts.............................................................................129 Sushi, Chirashi sushi.......................................................................83 Sweet-and-sour oven dish..........................................59
B Beef, Burgundy beef...................................................................... 21 Beef, Spicy beef sauce.......................................................... 115 Bibimbap................................................................................................................. 95 Bird’s milk............................................................................................................... 49 Bobotie........................................................................................................................59 Bœuf Bourguignon............................................................................ 21 Borsch............................................................................................................................. 53 Bread, Flat bread................................................................................... 99 Bread, Turkish bread.....................................................................77 Brownies.................................................................................................................. 121
Asperges op Vlaamse wijze
Jansson’s frestelse
7
Asparagus, the Flemish way / Belgium
Vleeskroketten Meat croquettes / The Netherlands
Salade Niçoise
11
37
Irish coffee
39
Witloofgratin met ham
15 17
Festtagssuppe
19
Belgian endive with ham / Belgium
Bœuf Bourguignon
21
Burgundy beef / France
Pasta al forno
23
Oven-baked pasta / Italy
Chocolademousse met koffie
25
43
27
Pancakes with raspberries / Belgium
Canistrelli au citron
29
Lemon canistrelli / France-Corsica
Galaktoboureko Milk pie / Greece
61
Deep-fried twisted doughnut dipped in syrup / South-Africa
31
Lian ou pai gu tang
Naan
81
Lotus root soup with ribs / China
83
Ebi to yasai no tempura
85
AFRICA . .......................................................................................................................................... north / maghreb Koskossi bilahm elkharouf
Pierogi
Couscous with lamb / Tunesia
45
Dough dumplings of sauerkraut and mushrooms / Poland
Sarmale Cabbage rolls / Romania
Lapte de pasare
Om Ali
65
Chaiy binaanah
49 ASIA ....................................................................................................................................................... west / southwest / middle-east
Kuzu sis kebap
Palov
Lamb shish kebab / Turkey
55
73
Pomegranate chicken curry / Iran
Beetroot soup / Russia Steamed rice with lamb and vegetables / Uzbekistan
Hyderabad murga biriyani
91
Gong bao xia
93
Pide Turkish bread / Turkey
Cookies
117
White chocolate cookies with almonds and cranberries / USA
103
Carrot cake
119
USA
105
Brownies
121
USA
South Indian fried rice dish with chicken / India
Aam lassi
107
Mango yogurt drink / India + Pakistan
Bibimbap
95
PACIFIC . ......................................................................................................................................... Chicken Parmigiana
Khoreshe fesenjan 53
Hong shao rou
Boiled rice with meat and vegetables / Korea
Bird’s milk /Romania
Borsch
89
115
Spicy beef sauce / USA
THE AMERICAS ......................................................................................................... central / south: latin america
Spicy shrimps with peanuts / Taiwan
69
Mint tea / Maghreb countries
EURASIA....................................................................................................................................... north / central
Pancake made from rice and lentils / India
Red cooked pork / China
67
Pastry with nuts / Egypt
47
87
Spicy tofu and pork stew / China
Cincinnati chili 101
Coconut chutney & coriander-tomato chutney / India
Dosa
Vietnamese spring rolls / Vietnam
Mapo tofu
Naariyal and dhaniyaa-tamaatar chatni
THE AMERICAS........................................................................................................... north / the united states of america
99
Flat bread / India
Vinegared rice with fresh vegetables and fish toppings / Japan
Nem ran
Wedding soup / Germany
Coffee-flavored chocolate mousse / Belgium
Pannenkoeken met frambozen
ASIA ....................................................................................................................................................... south
Shrimp and vegetable tempura / Japan
EURASIA....................................................................................................................................... central east – east
Mussels / Belgium
ASIA ....................................................................................................................................................... east / southeast
Chirashi sushi
13
Savoury tart / France
Mosselen
59
Sweet-and-sour oven dish / South-Africa
Koeksisters
Ireland
Potato-onion omelet / Spain
Quiche Lorraine
Roast beef with Yorkshire pudding
Bobotie
United Kingdom
Salad from Nice / France
Tortilla de patatas
35
Jansson’s temptation / Sweden
9
AFRICA . .......................................................................................................................................... west / south / central / east-central
75 77
Breaded grilled chicken Italian style / Australia
111
Humitas
125
Corn bow ties / Chile
Mole Poblano
127
Aztek chicken with chocolate sauce / Mexico
Vatapá
129
Fish and shrimp stew with nuts / Brazil
Alfajores de maicena
131
Cornstarch cookies / Argentina
Caipirinha Lime cocktail / Brazil
133
INDEX
EUROPE . ....................................................................................................................................... north / northwest
TABLE OF CONTENTs
EUROPE........................................................................................................................................... west / central / south / southeast
C Cabbage rolls................................................................................................. 47 Caipirinha.............................................................................................................. 133 Canistrelli au citron........................................................................29 Carrot cake........................................................................................................119 Chaiy binaanah........................................................................................ 69 Chicken Parmigiana......................................................................... 111 Chicken, Aztek chicken with chocolate sauce................................................. 127 Chicken, Breaded grilled chicken - Italian style...................................................... 111 Chicken, Pomegranate chicken curry..................................................................................... 73 Chirashi sushi.................................................................................................83 Chocolademousse met koffie............................25 Chocolate, Coffee-flavored chocolate mousse.................................................................25 Chutney, Coconut chutney & coriander-tomato chutney...................101 Cincinnati chili........................................................................................... 115 Cookies, Cornstarch cookies................................. 131 Cookies, White chocolate cookies with almonds and cranberries................ 117 Corn bow ties........................................................................................... 125 Couscous with lamb................................................................... 65 Croquettes, Meat croquettes.................................. 9
E Endive, Belgian endive with ham....................19 Ebi to yasai no tempura..................................................... 85
F Festtagssuppe............................................................................................. 43 Fish and shrimp stew with nuts....................129
G
N Naan................................................................................................................................... 99 Naariyal and dhaniyaa-tamaatar chatni...................................................................................................................101 Nem ran.................................................................................................................... 87
Galaktoboureko....................................................................................... 31 Gong bao xia.................................................................................................. 93
O
H
P
Hong shao rou..............................................................................................91 Humitas.................................................................................................................... 125 Hyderabad murga biriyani...........................................105
Palov...................................................................................................................................55 Pancake, Pancake made from rice and lentils.............................................................................. 103 Pancakes with raspberries..............................................27 Pannenkoeken met frambozen........................27 Pasta al forno................................................................................................ 23 Pasta, Oven-baked pasta................................................. 23 Pastry with nuts......................................................................................67 Pide........................................................................................................................................77 Pierogi.............................................................................................................................45 Pork, Red cooked pork .........................................................91 Potato-onion omelet.................................................................. 13
I Irish coffee..........................................................................................................39
J Jansson’s frestelse............................................................................... 35 Jansson’s temptation................................................................... 35
K Khoreshe fesenjan............................................................................ 73 Koeksisters.............................................................................................................61 Koskossi bilahm elkharouf............................................ 65 Kuzu sis Kebap........................................................................................... 75
L Lamb shish kebab............................................................................... 75 Lapte de pasare...................................................................................... 49 Lemon canistrelli..................................................................................29 Lian ou pai gu tang............................................................................81 Lime cocktail................................................................................................ 133
Om Ali............................................................................................................................67
T Tortilla de patatas................................................................................ 13 Tofu, Spicy tofu and pork stew...................... 89
V Vatapá..........................................................................................................................129 Vleeskroketten.............................................................................................. 9
W Witloofgratin met ham..........................................................19
Q Quiche Lorraine........................................................................................ 15
R Rice, Boiled rice with meat and vegetables.............................................................................. 95 Rice, South Indian fried rice dish with chicken................................................105 Rice, Steamed rice with lamb and vegetables...............................................................................55 Rice, Vinegared rice with fresh vegetables and fish toppings.....................83 Roast beef with Yorkshire pudding....... 37
tsp = teaspoon = 15 ml tbsp = tablespoon = 30 ml 1 cup (liquids) = 9 fl oz = 250 ml
Recipes serves 4 unless mentioned otherwise.
A
D
M
S
Aam lassi................................................................................................................107 Alfajores de maicena................................................................. 131 Asparagus, the Flemish way............................................7 Asperges op Vlaamse wijze............................................7
Dosa.................................................................................................................................. 103 Doughnut, Deep-fried twisted doughnut dipped in syrup..................................61 Dumplings, Dough dumplings of sauerkraut and mushrooms................45
Mango yogurt drink...................................................................107 Mapo tofu........................................................................................................... 89 Meat croquettes....................................................................................... 9 Milk pie........................................................................................................................... 31 Mint tea..................................................................................................................... 69 Mole Poblano............................................................................................ 127 Mosselen.................................................................................................................... 17 Mussels........................................................................................................................... 17
Salad from Nice.......................................................................................... 11 Salade Niçoise................................................................................................ 11 Sarmale........................................................................................................................ 47 Savoury tart........................................................................................................ 15 Shrimp and vegetable tempura...................... 85 Shrimps, Spicy shrimps with peanuts....................................................................................... 93 Soup, Lotus root soup with ribs............................................................................................................81 Soup, Beetroot soup.................................................................. 53 Soup, Wedding soup................................................................. 43 Spicy beef sauce................................................................................. 115 Spicy shrimps with peanuts............................................................................................................. 93 Spicy tofu and pork stew.............................................. 89 Spring rolls, Vietnamese spring rolls................................................................................................ 87 Stew, Fish and shrimp stew with nuts.............................................................................129 Sushi, Chirashi sushi.......................................................................83 Sweet-and-sour oven dish..........................................59
B Beef, Burgundy beef...................................................................... 21 Beef, Spicy beef sauce.......................................................... 115 Bibimbap................................................................................................................. 95 Bird’s milk............................................................................................................... 49 Bobotie........................................................................................................................59 Bœuf Bourguignon............................................................................ 21 Borsch............................................................................................................................. 53 Bread, Flat bread................................................................................... 99 Bread, Turkish bread.....................................................................77 Brownies.................................................................................................................. 121
Asperges op Vlaamse wijze
Jansson’s frestelse
7
Asparagus, the Flemish way / Belgium
Vleeskroketten Meat croquettes / The Netherlands
Salade Niçoise
11
37
Irish coffee
39
Witloofgratin met ham
15 17
Festtagssuppe
19
Belgian endive with ham / Belgium
Bœuf Bourguignon
21
Burgundy beef / France
Pasta al forno
23
Oven-baked pasta / Italy
Chocolademousse met koffie
25
43
27
Pancakes with raspberries / Belgium
Canistrelli au citron
29
Lemon canistrelli / France-Corsica
Galaktoboureko Milk pie / Greece
61
Deep-fried twisted doughnut dipped in syrup / South-Africa
31
Lian ou pai gu tang
Naan
81
Lotus root soup with ribs / China
83
Ebi to yasai no tempura
85
AFRICA . .......................................................................................................................................... north / maghreb Koskossi bilahm elkharouf
Pierogi
Couscous with lamb / Tunesia
45
Dough dumplings of sauerkraut and mushrooms / Poland
Sarmale Cabbage rolls / Romania
Lapte de pasare
Om Ali
65
Chaiy binaanah
49 ASIA ....................................................................................................................................................... west / southwest / middle-east
Kuzu sis kebap
Palov
Lamb shish kebab / Turkey
55
73
Pomegranate chicken curry / Iran
Beetroot soup / Russia Steamed rice with lamb and vegetables / Uzbekistan
Hyderabad murga biriyani
91
Gong bao xia
93
Pide Turkish bread / Turkey
Cookies
117
White chocolate cookies with almonds and cranberries / USA
103
Carrot cake
119
USA
105
Brownies
121
USA
South Indian fried rice dish with chicken / India
Aam lassi
107
Mango yogurt drink / India + Pakistan
Bibimbap
95
PACIFIC . ......................................................................................................................................... Chicken Parmigiana
Khoreshe fesenjan 53
Hong shao rou
Boiled rice with meat and vegetables / Korea
Bird’s milk /Romania
Borsch
89
115
Spicy beef sauce / USA
THE AMERICAS ......................................................................................................... central / south: latin america
Spicy shrimps with peanuts / Taiwan
69
Mint tea / Maghreb countries
EURASIA....................................................................................................................................... north / central
Pancake made from rice and lentils / India
Red cooked pork / China
67
Pastry with nuts / Egypt
47
87
Spicy tofu and pork stew / China
Cincinnati chili 101
Coconut chutney & coriander-tomato chutney / India
Dosa
Vietnamese spring rolls / Vietnam
Mapo tofu
Naariyal and dhaniyaa-tamaatar chatni
THE AMERICAS........................................................................................................... north / the united states of america
99
Flat bread / India
Vinegared rice with fresh vegetables and fish toppings / Japan
Nem ran
Wedding soup / Germany
Coffee-flavored chocolate mousse / Belgium
Pannenkoeken met frambozen
ASIA ....................................................................................................................................................... south
Shrimp and vegetable tempura / Japan
EURASIA....................................................................................................................................... central east – east
Mussels / Belgium
ASIA ....................................................................................................................................................... east / southeast
Chirashi sushi
13
Savoury tart / France
Mosselen
59
Sweet-and-sour oven dish / South-Africa
Koeksisters
Ireland
Potato-onion omelet / Spain
Quiche Lorraine
Roast beef with Yorkshire pudding
Bobotie
United Kingdom
Salad from Nice / France
Tortilla de patatas
35
Jansson’s temptation / Sweden
9
AFRICA . .......................................................................................................................................... west / south / central / east-central
75 77
Breaded grilled chicken Italian style / Australia
111
Humitas
125
Corn bow ties / Chile
Mole Poblano
127
Aztek chicken with chocolate sauce / Mexico
Vatapá
129
Fish and shrimp stew with nuts / Brazil
Alfajores de maicena
131
Cornstarch cookies / Argentina
Caipirinha Lime cocktail / Brazil
133
INDEX
EUROPE . ....................................................................................................................................... north / northwest
TABLE OF CONTENTs
EUROPE........................................................................................................................................... west / central / south / southeast
C Cabbage rolls................................................................................................. 47 Caipirinha.............................................................................................................. 133 Canistrelli au citron........................................................................29 Carrot cake........................................................................................................119 Chaiy binaanah........................................................................................ 69 Chicken Parmigiana......................................................................... 111 Chicken, Aztek chicken with chocolate sauce................................................. 127 Chicken, Breaded grilled chicken - Italian style...................................................... 111 Chicken, Pomegranate chicken curry..................................................................................... 73 Chirashi sushi.................................................................................................83 Chocolademousse met koffie............................25 Chocolate, Coffee-flavored chocolate mousse.................................................................25 Chutney, Coconut chutney & coriander-tomato chutney...................101 Cincinnati chili........................................................................................... 115 Cookies, Cornstarch cookies................................. 131 Cookies, White chocolate cookies with almonds and cranberries................ 117 Corn bow ties........................................................................................... 125 Couscous with lamb................................................................... 65 Croquettes, Meat croquettes.................................. 9
E Endive, Belgian endive with ham....................19 Ebi to yasai no tempura..................................................... 85
F Festtagssuppe............................................................................................. 43 Fish and shrimp stew with nuts....................129
G
N Naan................................................................................................................................... 99 Naariyal and dhaniyaa-tamaatar chatni...................................................................................................................101 Nem ran.................................................................................................................... 87
Galaktoboureko....................................................................................... 31 Gong bao xia.................................................................................................. 93
O
H
P
Hong shao rou..............................................................................................91 Humitas.................................................................................................................... 125 Hyderabad murga biriyani...........................................105
Palov...................................................................................................................................55 Pancake, Pancake made from rice and lentils.............................................................................. 103 Pancakes with raspberries..............................................27 Pannenkoeken met frambozen........................27 Pasta al forno................................................................................................ 23 Pasta, Oven-baked pasta................................................. 23 Pastry with nuts......................................................................................67 Pide........................................................................................................................................77 Pierogi.............................................................................................................................45 Pork, Red cooked pork .........................................................91 Potato-onion omelet.................................................................. 13
I Irish coffee..........................................................................................................39
J Jansson’s frestelse............................................................................... 35 Jansson’s temptation................................................................... 35
K Khoreshe fesenjan............................................................................ 73 Koeksisters.............................................................................................................61 Koskossi bilahm elkharouf............................................ 65 Kuzu sis Kebap........................................................................................... 75
L Lamb shish kebab............................................................................... 75 Lapte de pasare...................................................................................... 49 Lemon canistrelli..................................................................................29 Lian ou pai gu tang............................................................................81 Lime cocktail................................................................................................ 133
Om Ali............................................................................................................................67
T Tortilla de patatas................................................................................ 13 Tofu, Spicy tofu and pork stew...................... 89
V Vatapá..........................................................................................................................129 Vleeskroketten.............................................................................................. 9
W Witloofgratin met ham..........................................................19
Q Quiche Lorraine........................................................................................ 15
R Rice, Boiled rice with meat and vegetables.............................................................................. 95 Rice, South Indian fried rice dish with chicken................................................105 Rice, Steamed rice with lamb and vegetables...............................................................................55 Rice, Vinegared rice with fresh vegetables and fish toppings.....................83 Roast beef with Yorkshire pudding....... 37
tsp = teaspoon = 15 ml tbsp = tablespoon = 30 ml 1 cup (liquids) = 9 fl oz = 250 ml
Recipes serves 4 unless mentioned otherwise.
A taste of imec Celebrating 25 years of innovation in 2009
Recipe serves 4
Europe
west / central / south / southeast
Asparagus, a hand-picked treasure. They are harvested from mid-April until June 24. We only eat asparagus during that period, and we buy them directly from the farmer. That way we are sure to have real fresh soil-grown asparagus. They are my favorite vegetable – and the recipe, although simple, is a real classic in the Flemish part of Belgium. White asparagus are available all year round, but most are grown in hydroculture. Asparagus grown in soil has a more delicate flavor. The edible part of the white asparagus is grown underground, in beds of light, sandy soil. During the harvesting period, every day the farmers inspect the beds. Whenever they see a crack in the soil, they know an asparagus is about to pop above the soil. With a special spoon, they then carefully cut and extract these delicate treasures. Frank Vleugels
EUROPE west / central / south / southeast
Recipe serves 4
Asperges op Vlaamse wijze
Asparagus, the Flemish way / Belgium 1 bundle asparagus (firm stalks with bright tips)
Place the asparagus stalks on a work surface and clean them separately: hold the tip between your fingers, and with a kitchen knife, peel the asparagus sparingly from tip to bottom. Trim 2-3 cm (1 inch) off the ends of the stalks and rinse them.
Cook the eggs for 10 minutes; then let them cool under cold water. Mash the hard boiled eggs with a fork. Keep warm.
Ingredients
Bring water to a boil and add a pinch of salt. Add the asparagus, tied in bunches to make sure they cook evenly. Preferably, the tips of the asparagus should remain above the water. Cook al dente for about 10-15 minutes (depending on the thickness). Then drain the asparagus on kitchen paper or on a clean towel. Keep warm.
4 eggs 200 g (7 oz) butter, unsalted 8 sprigs flat parsley Salt and pepper
Chop the parsley leaves fine. Melt the butter until golden. Be careful not to burn it. Arrange four asparagus on a plate with the tips pointing in the same direction. Sprinkle the mashed eggs over the asparagus, and top with warm, melted butter. Season with salt and freshly ground pepper and finish with the chopped parsley.
7
Meat c ty pically roquettes are ma so you can de from leftovers , use any k ind of me or a comb at ination your pers according to onal tast e.
Meat croquettes are the staple food of the Netherlands. People eat them as a snack. They get them from snack bars or cafĂŠs. Or they extract their croquettes 'from the wall', meaning they go to one of the thousands of croquette vending machines that are built into the walls of buildings. This recipe is, of course, for handmade croquettes; they are the deluxe version of the Dutch meat croquettes. Harold Dekkers
EUROPE west / central / south / southeast
Recipe serves 4
Vleeskroketten
Meat croquettes / The Netherlands
Separate the meat from the vegetables. Tear the meat into small chunks and set aside to cool. Pour the broth through a fine sieve. Bring it to a boil in a small saucepan and boil it down to half its volume. Keep aside. Put butter in a small, heavy saucepan and melt over low heat. Add the flour, mix it into the butter, and cook over low heat. Stir until the mixture is combined to a paste. Now slowly add the reduced broth, stirring constantly. Cook over medium heat until the sauce is smooth and thickened into a firm pulp. Add the meat and cream to the sauce. Mix well until the sauce is absorbed. Add broth or water if the mixture is too dry. Season with salt, pepper and a pinch of nutmeg. Refrigerate for a couple of hours until the mixture is stiff. With the meat mixture, form cylinder-shaped croquettes. Put the breadcrumbs in one bowl, the flour in a second, and the egg white in a third bowl. Beat the egg white lightly with a few drops of water. Coat the croquettes first in the flour, then in the egg white, and finally in the breadcrumbs. Repeat this to get a double coating. Heat vegetable oil in a deep-frying pan to 175°C (345°F). Add the croquettes and deep-fry them until the outside is golden brown and the croquettes are cooked throughout. Serve immediately.
500 g (1 lb 2 oz) meat (veal, chicken, beef, pork) 2 stalks blanched celery
Ingredients
Cut the meat in 4 cm (1½ inch) cubes. Clean the celery, carrots and onion and chop roughly. Put meat, vegetables and bouquet garni in a large, heavy saucepan. Cover the ingredients with water, add a pinch of salt, and bring to a boil. Cover the pan and let the ingredients simmer over low heat for about 2 hours, until the meat is tender. Drain the mixture and keep the broth.
3 carrots 1 onion 1 bouquet garni (few sprigs flat parsley and thyme and 1 bay leaf) 50 g (1¾ oz) butter 80 g (3 oz, ½ cup) all-purpose flour 100 ml (3½ fl oz) heavy cream Salt and pepper Nutmeg 1 egg white 150 g (5 oz, 1 cup) dry breadcrumbs 80 g (3 oz, ½ cup) all-purpose flour, to coat
9
The sun on your plate. Salade Niรงoise is a complete dish. Full of vitamins, and often eaten with a crispy baguette. Be careful though to choose the best tomatoes, ripened in the Mediterranean sun. Cat Ghiotti
EUROPE west / central / south / southeast
Recipe serves 4
Salade Niçoise Salad from Nice / France Peel the potatoes, place them in a pan, cover with water and add a generous pinch of salt. Bring to a boil and let simmer over medium heat for about 15 minutes until tender. Drain and quarter the potatoes; let cool.
Trim the tips of the beans and wash them. Take a pan and a matching strainer. In the pan, bring water to a boil and add a pinch of salt. Place the beans in the strainer and lower it into the boiling water. Cook for 4 minutes until just tender. Refresh immediately under cold running water to keep the fresh green color. Transfer the beans to a plate to cool. Wash the tomatoes, cut them in 8 wedges and sprinkle with salt. Peel the onions and cut in very thin slices. Drain the tuna, tear it into chunks and add the anchovy filets. Make the vinaigrette in a small bowl: whisk the olive oil, vinegar and lemon juice, and season with salt and freshly ground black pepper. In a large salad bowl, add the potatoes, the beans, tomatoes and olives. Add 1 tablespoon of vinegar and toss to coat.
Ingredients
Meanwhile, put the eggs in a pan and cover them with cold water. Bring to a boil and cook for 6 minutes. Drain off the hot water and add cold water to cool. Drain and peel the eggs. Halve them lengthwise.
For the salad:
For the vinaigrette:
4 small potatoes
6 tbsp extra virgin olive oil
2 eggs 1 tbsp red wine vinegar 100 g (3½ oz) baby green beans
2 tbsp lemon juice
8 firm cherry tomatoes
Salt and black pepper
2 red onions 300 g (10 oz) canned tuna in oil 12 anchovy filets in oil 24 black olives A pinch of salt
Distribute the salad over 4 plates. Top with the tuna, anchovies, the egg halves and the onion slices. Drizzle the remaining vinegar over the salad and serve immediately.
11
The perfect tortilla has exactly 1 drop of liquid egg remaining in the middle. Tortilla is Spain’s most famous dish. Unlike other dishes, tortilla is not restricted to particular regions or social groups. And it is also the most famous type of tapas; you will find tortillas in every bar in Spain. It is what workers eat during their lunch; or students when they have a break. It is what you eat when you come together with friends, or at 8 in the morning when you return from a party. You eat tortilla with wine or beer, on a sandwich or with salad. And you always have tortilla during excursions and picnics. Daniel Ruiz Aguado
This tort illa with po the most famous on tatoes is e, but the are many re var red/yello iations possible, w ith w sw ham, mus eet pepper, cheese , hrooms, z ucchini, ‌ .
EUROPE west / central / south / southeast
Recipe serves 4
Tortilla de patatas Potato-onion omelet / Spain
Lightly beat the eggs in a large bowl until they are frothy. Season with salt and add the potatoes and onions. Wipe out the pan and heat a few drops of olive oil. Add the egg, potato and onion mixture. Carefully flatten the mixture so the potatoes do not stick out. Turn down the heat and fry for about 2 minutes until the eggs have mostly set, but are still wet in the middle.
400 g (14 oz) potatoes, peeled and sliced as thin as possible 1 large onion, peeled and sliced into small cubes
Ingredients
Heat a generous amount of olive oil in a large non-stick frying pan. Add the potatoes when the oil sizzles and season with salt. Fry for about 15 minutes. Turn the potatoes several times until they are tender inside, not brown or crisp. If your pan is large enough, add the onions when the potatoes are about halfway done. Otherwise, fry the onions separately in a little bit of olive oil until golden yellow and tender. Drain the excess oil from the potatoes and onions.
6 eggs 100 ml (3½ fl oz) olive oil Salt
Put a flat plate, at least as wide as the pan, over the pan. Hold the plate firmly in place and turn the pan, so the tortilla lands on the plate. Carefully slide it back into the pan, increase the temperature and bake for another 3 minutes. Slide the tortilla onto a large plate and let it rest for about 5 minutes. TIP! You can serve the tortilla warm or let it cool to room temperature. Cut 4 large pieces, or many small wedges.
13
Quiche Lorraine is originally from the east of France. But now it has become a dish that is prepared everywhere in France. A few years ago, my wife and I moved to East Germany. Cooking the dishes we used to eat at home, such as Quiche Lorraine, was one of the things that kept us in touch with France. Eventually, we moved to Belgium. We still make the quiche – it takes no time, the children like it and the ingredients are easy to find. Stéphane Malhouitre
Pâte y a pastr ter, s i e é s i t br our, bu ilk. It fl m o r made f d water or m y with ciall gg an salt, e prepare, espe is often to d it is easy rocessor. An ies, such r p a food French past arts. r t o used f et or savory e as sw
EUROPE west / central / south / southeast
Recipe serves 4
Quiche Lorraine Savoury tart / France To prepare the pastry (pâte brisée): sift the flour into a large bowl or food processor, make a well in the center and add the butter, egg, salt and water.
Wrap the dough in plastic foil and chill it for at least 2 hours, but preferably overnight. Grease and flour a 24-26 cm (10 inch) cake mould. Preheat the oven to 180°C (350°F / Gas 4). On a lightly floured work surface, roll out the pastry dough until it is 4 mm (1/6 inch) thick. Fit this dough into the cake mould, adding a 2.5 cm (1 inch) rim. Prick the bottom of the pastry with a fork. Refrigerate.
Ingredients
If you don’t use a food processor, gradually work the flour with your fingertips or with a fork. With the heel of your hand, press the dough away from you to knead and mix all the ingredients. With a food processor, blend for about 30 seconds. If the dough is too dry, add a little bit more water, 1 tablespoon at a time. Work the dough until you have a firm dough ball.
For the pastry:
For the filling:
220 g (7 oz, 2 cups) all-purpose flour
200 g (7 oz) bacon 5 eggs
1 egg 120 g (4 oz, ½ cup) unsalted butter, cut into small bits 60 ml water (2 fl oz, ¼ cup) water
300 ml (10 fl oz, 1¼ cup) heavy cream 2½ tbsp unsalted butter 2 tbsp butter, cut into small bits
Salt Salt and pepper
Meanwhile prepare the filling: remove the rind from the bacon and cut it into small strips. Blanch the bacon for 2 minutes in boiling water and drain well on kitchen paper. Add it to a non-stick frying pan and fry until golden brown on medium heat. Stir in half of the cream and let simmer until thickened. Season with pepper.
Nutmeg
In a bowl, whisk the eggs with the remaining cream and season with salt, pepper and a pinch of nutmeg. Spread the bacon and cream mixture over the pastry. Add the egg and cream mixture. Top with the remaining bits of butter. Bake in the oven until lightly brown, this for about 20 minutes. Cut into wedges and serve warm.
15
The taste of holidays and sea. Mussels have a delicious taste, are easy to prepare and are ready quickly. They are a guaranteed success when you have friends over for dinner. Mussels remind me of holidays. We usually conclude a windsurfing day-out at the seaside with mussels and French fries in our favorite mussel restaurant. Katrien Marent
EUROPE west / central / south / southeast
Recipe serves 4
Mosselen Mussels / Belgium
Wash the mussels well under cold, running water, scrubbing them with a stiff brush. Cut off the beards. Discard all mussels that remain open or that are broken. Leave the mussels for 10 minutes more in fresh water.
Melt the butter in a large pot with a lid and braise the celery and onion. Add the mussels, parsley and wine. Bring to a boil and cover. Shake the pan a few times during cooking until the mussels are open. Remove the cover and cook for a few minutes more. Meanwhile, prepare the mussel sauce. Whisk together all ingredients for the sauce and finish with pepper and a pinch of salt. Place in a small cup. Put the mussels in a bowl, discarding any that did not open. Cover with the vegetables and cooking liquid and serve with bread or French fries (chips) and mussel sauce.
Ingredients
Peel the celery and cut in small slices. Peel the onion and cut in thin slices.
For the mussels:
For the mussel sauce:
3 kg 200 (7 lbs 2 oz) mussels (preferably jumbo-sized)
4 tbsp mayonnaise
3 onions
2 tsp mustard
½ bunch (40 g, 1Ÿ oz, 1 cup) flat parsley, finely chopped
A pinch of salt and pepper
4 stalks white celery 50 g (1ž oz) butter 200 ml (7 fl oz) white wine Pepper
17
2 tsp broth
It took 20 years to develop the growing method. Belgian endive (also called chicory or Brussels Lof) is a Belgian vegetable, not so commonly known outside of Belgium. Around 1830, it was discovered in the basement of the botanical garden in Brussels. It took 20 years to develop a growing method. From then on, chicory conquered the Belgian kitchen, where it was used as a delicate winter vegetable and crunchy salad. Dirk Hendrickx
In the old days, chicory provided a welcome variation in the monotonous winter diet of cabbage and leeks. Nowadays, you can buy them all year long, mostly grown in aquaculture. However, when grown in the soil, they definitely have a superior taste. Danny Goossens
Chicory with ham and cheese is one of my favorite dishes. The recipe is legendary in our family. My mother got it from the neighbors who were endive farmers. She is very proud of it and when she prepares it, there is a festive atmosphere in the family. Everybody is really fond of it. Ingrid De Wolf
pany Accom ith a sh w this di elgian beer own B imay good br ck pater, Ch , Bleu ndon (Corse Reserve or ‌) Grand lle Dubbel, a Westm h red wine. or wit
EUROPE west / central / south / southeast
Recipe serves 4
Witloofgratin met ham
Belgian endive with ham / Belgium 8 Belgian endive (chicory) stalks
Hollow out the cone-shaped centers in the root of the endive stalks to reduce the chicory’s bitterness (if you do not like the bitter taste). Remove all outer leaves with red or brownish spots.
Meanwhile, prepare the white cheese sauce. Melt 40 g (1¼ oz) butter in a saucepan over medium heat until golden brown. Add the flour and whisk well. Gradually add milk and keep stirring so the ingredients form a paste. Add more milk and cook over medium heat, whisking continually, for about 5 minutes or until the sauce has thickened. Make sure there are no more lumps. Remove the pan from the heat and stir in the cheese. Taste, and optionally, season with salt, pepper and a pinch of nutmeg. Preheat the oven to 180°C (350°F / Gas 4).
Ingredients
Melt 25 g (1 oz) butter in a non-stick frying pan until golden. Add the chicory and stew until lightly colored. Season with some salt and pepper. Add 2 tablespoons of water, cover the pan, and braise for 20 minutes. Remove the chicory from the pan and drain well.
8 slices cooked ham 75 g (2½ oz) butter 2 tbsp all-purpose flour 500 ml (17 fl oz, 2 cups) milk 200 g (7 oz, 1¼ cup) Emmental cheese, grated Breadcrumbs A pinch of ground nutmeg (optional) Salt and pepper
Cover the bottom of an ovenproof dish with a thin layer of sauce. Wrap each stalk in a slice of ham. Arrange the stalks next to each other in the dish. Cover them completely with the remaining sauce. Sprinkle the breadcrumbs over the dish and top with the remaining butter cut into small chunks. If the stalks and cheese sauce are still warm, place the dish immediately under the preheated grill for 5 minutes until golden crispy on top. If not, cover the dish with a foil, place it in the oven and cook for about 10 minutes. Increase the heat to 220°C (425°F / Gas 7), remove the foil and grill for another 5 minutes. Serve immediately with mashed potatoes or a sliced baguette.
19
Bœuf Bourguignon is a traditional farmer’s dish from Burgundy. For the farmers, all the ingredients were readily available and cheap: beef, vegetables, mushrooms, and wine. To marinate and stew the beef, take a good, tasty wine (such as a Burgundy wine, or another wine made from pinot noir vines). Don’t use a cheap wine – it will only add color but no taste. To drink with the dish, you may select a stronger wine, such as a Bordeaux or a Rhone Valley wine. You marinate the beef to make it more tender and tasty. If you have high-quality meat though, this is not necessary. Jérome Daviot
Bœuf is ignon Bourgu h cooked wit served or (garlic) es potato ead. br
EUROPE west / central / south / southeast
Recipe serves 4
Bœuf Bourguignon Burgundy beef / France
1 kg (2 lb 4 oz) beef (good quality, for stews)
Cut the beef into cubes of 5 cm (2 inch). Place the beef cubes in a deep bowl, and cover with Burgundy wine and the bouquet garni. Leave to marinate for a couple of hours or overnight.
Preheat the oven to 160°C (315°F / Gas 3). Cut the bacon in cubes. Heat the olive oil in a large heavy-bottomed ovenproof pot. Fry the bacon until golden brown but not crispy, for about 5 minutes. Remove the bacon from the pot and set aside. Add the beef cubes to the pot. Turn up the heat, frying the cubes on all sides while stirring frequently. Add the flour until the meat is coated, and let simmer the beef for a few more minutes. Deglaze the pan with 125 ml (4½ fl oz - ½ cup) of the Burgundy marinade and bring to a boil. Add additional marinade until the beef is covered. Cover the pot with baking paper or aluminium foil (or a lid) and braise in the oven for 1½ - 2 hours until the meat is tender. Remove the meat from the pot and set aside. Drain the liquid and boil it in the pot, reducing it by a third. Meanwhile, add half of the butter in a non-stick frying pan and fry the onions and carrots until golden brown. Remove the onions and carrots with a skimmer and set aside. Heat the remaining butter in the same pan, add the mushrooms, season with salt and pepper, increase the heat and fry for another 2-3 minutes, until golden brown and dry.
Ingredients
Drain the beef, but keep the marinade. Discard the bouquet garni. Pat the meat dry with a paper towel and keep cool.
100 g (3½ oz) bacon, unsalted bottle red Burgundy wine 1 bouquet garni (few sprigs flat parsley and thyme and 1 bay leaf) 40 g (1¼ oz) butter 2 tbsp olive oil 3 carrots, peeled and cut into slices 16 pearl onions (or very small onions) 16 mushrooms, cleaned 1-2 tbsp all-purpose flour Salt and pepper
Add the onions, carrots and mushroom mixture to the pot, as well as the bacon and the beef. Put the stew in the oven for another 30 minutes until the vegetables are tender. Remove the bouquet garni and flavor the stew with salt and pepper.
21
A few hours before my mother gave birth to me, she was preparing pasta al forno. My father took the dish along to the hospital. So I can proudly say that the first smell of my life was the smell of pasta al forno! In my home, pasta al forno was always served on Sundays or special occasions. My mother took a long time to prepare it – she even started working on the pasta the day before. I remember standing next to her when she was frying the eggplants. The time it took to prepare the dish, and the delicate smells that lingered in our house during those hours, make me remember pasta al forno with special fondness. For me, pasta al forno sums up the typical characteristics of Italian food: the attention that is given to eating together, the long loving work preparing the dishes, and the pleasure of good food. Cristina Torregiani
EUROPE west / central / south / southeast
Recipe serves 4
Pasta al forno Oven-baked pasta / Italy
Meanwhile, cut the eggplants into slices not too thin. Heat 5 tablespoons of olive oil in a small, non-stick frying pan until the bottom is covered with oil. When the oil sizzles, add a portion of the eggplant. Fry for a few minutes on each side, until soft and golden. Place the slices on kitchen paper to absorb the excess oil. Repeat this for all the eggplant slices. Cook the pasta: fill a large pot with a lot of water (the pasta should be covered generously, otherwise it will stick) and add 1 tablespoon of salt. Bring the water to a boil over high heat. Add pasta and cook for of the time indicated on the package instructions, as the pasta will finish cooking in the oven. Drain the pasta, return it to the pot, and mix it with 3 tablespoons of tomato sauce, until the pasta is lightly coated with sauce. Preheat the oven to 180°C (350°F / Gas 4). Assemble the pasta al forno: cover the bottom of a large oven-proof dish with a thin layer of tomato sauce. Put a layer of pasta on top, followed by a generous layer of tomato sauce, grated Parmigiano cheese, and a layer of eggplants and mozzarella. Repeat this until all ingredients are used. Last, finish with a layer of tomato sauce.
600 g (1 lb 4 oz) pasta (penne or other short pasta) 1 l ready-made tomato purée
Ingredients
Prepare the tomato sauce: heat 3 tablespoons of olive oil in a large pan over low heat. Add the garlic and remove immediately when it turns golden. Make sure not to burn the garlic, otherwise the oil will have a bitter taste. The oil is now flavored with garlic. Carefully (this may splatter!) add the tomato purée, salt, sugar and the basil leaves. Let simmer this sauce over low heat for at least 40 minutes.
2 eggplants 2 mozzarella, cut in slices 150 g (5 oz, 1 cup) Parmigiano cheese, grated 75 ml olive oil 1 garlic clove, peeled 12 leaves fresh basil, torn by hand 1 tsp sugar Salt
Cover the dish with aluminum foil and place it in the oven for about 20 minutes. Uncover the dish and place it in the oven for another 10 minutes or until the mozzarella is melted and the top is a little crispy.
23
Belgium is the chocolate country par excellence. And for Belgian chocolate aficionados like me, the dessert of choice is a delicious chocolate mousse! Annemie Kumps
EUROPE west / central / south / southeast
Recipe serves 4
Chocolademousse met koffie
Coffee-flavored chocolate mousse / Belgium 200 g (7 oz) dark chocolate, broken into pieces
Heat the water and instant coffee in a medium-sized saucepan. Add chocolate and stir over medium heat until the chocolate is melted. Set aside to cool down.
50 ml (2 fl oz) water
Whisk the egg whites in a bowl until they begin to form peaks. Gradually whisk in the powdered sugar. Continue to whisk for 3-4 minutes until stiff.
Using a spatula, gently fold spoonfuls of the beaten cream into the chocolate mixture until combined. Then fold in the egg whites until the mixture is fluffy and light. Spoon the mousse into little cups or glasses and chill for at least 3 hours, preferably overnight.
Ingredients
In another bowl, beat the cream until thickened (consistency of yogurt).
1 tsp instant coffee 2 egg whites ½ tbsp powdered sugar 200 ml (7 fl oz, 1 cup) heavy cream
25
es pancak ade. r u o y t Ea armal any m r o r ga with with su finish them berries, can traw Or you uit (apples, s lovers eam f fr kind o as, ‌). Ice cr pancakes banan t to finish nilla an may w serving of va with a e cream. ic
These are quintessential Belgian pancakes. With a bit of practice, you can serve a pancake in 10 minutes. The secrets to make them so thin, golden, and tasty: keep your frying pan really hot, and don’t forget to add a pinch of salt. Inge Struys
EUROPE west / central / south / southeast
Recipe serves 4
Pannenkoeken met frambozen
Pancakes with raspberries / Belgium For the pancakes:
For the raspberry jam:
Add the milk, sugar, honey and salt in a separate bowl. Sift in the flour and whisk to form a smooth pancake batter. Add the egg yolk. Carefully whisk in the egg white.
1 egg
200 g (7 oz) raspberries
250 g (8 oz, 1 cup) all-purpose flour
200 g (7 oz, 1 cup) white sugar
500 ml (17 oz) milk
2 tbsp lemon juice
50 g (2 oz) butter
Powdered sugar, to dust
Heat a 30 cm (12 inch) non-stick frying pan over high heat. Add a small cube of butter and melt. Pour in a ladle of pancake batter (50 ml, 2 fl oz) and swirl the pan so the batter is evenly spread in a thin layer. Bake over medium heat until the bottom side is golden. With a thin spatula, flip the pancake and bake for another 20 seconds. Slide onto a plate and keep warm. Repeat this with the remaining batter, each time adding a little butter. Stack the pancakes as you make them. Prepare the raspberry jam: wash the raspberries and carefully drain them on a paper towel. Add half of the raspberries with the sugar and lemon juice in a saucepan and boil over medium heat for about 5 minutes. Stir occasionally. Remove from heat and cool.
Ingredients
Separate the egg. Beat the egg white until the mixture holds stiff peaks.
1 tbsp white sugar 1 tbsp honey A pinch of salt
Fold two warm pancakes and put them onto a (warm) plate. Add some raspberries, dust with powdered sugar and serve with the raspberry jam.
27
This is a dessert from Corsica, the country of my grandparents. It’s a little cake named canistrelli (pronounce 'canistrell'). It was my favorite cookie when I was a kid, especially when it was flavored with lemon and served with vanilla cream. Next to lemon canistrelli, there are also anis canistrelli – canistrelli with green anis seeds or canistrelli with white wine, oranges, almonds, white raisins, .‌ The name canistrelli comes from 'canestro', which means basket in Italian. Formerly, canistrelli were stored in baskets full of straw to cool down. Fabrice Axisa
EUROPE west / central / south / southeast
Recipe serves 4
Canistrelli au citron Lemon canistrelli / France-Corsica
600 g (1 lb 4 oz, 4 cups) all-purpose flour
Preheat the oven to 180°C (350°F / Gas 4). Line a baking tray with baking paper.
Transfer the dough to a lightly floured work surface. Roll the dough with a rolling pin, or flatten it with the palm of your hands, to a rectangle form, 1 cm (½ inch) thick. With a sharp knife, cut the dough into cubes and carefully transfer these to the prepared baking tray. Leave some space between the pieces as they will rise. Bake for 20 minutes until the canistrelli are set. Lower the heat to 165°C (325°F / Gas 3) and bake for 10 more minutes until they turn golden. Transfer to a wire rack to cool. Canistrelli are served cold.
250 g (8 oz, 1¼ cup) sugar
Ingredients
In a large bowl, combine the flour, baking powder, sugar and lemon zest. Make a well in the center and pour in the eggs, oil and wine. With a fork, gently stir the liquids into the flour mixture until combined. Knead shortly with your hands until the dough is firm and forms a ball. Add more flour if the dough remains sticky.
Lemon zest of 5 organic lemons 2 packets vanilla sugar (3 tsp) 1 packet baking powder (2 tsp) 150 ml (5 fl oz) vegetable oil 125 ml (4 fl oz, ½ cup) white wine 2 eggs
29
It’s all about stacking layers of fine ingredients on top of each other. Galaktoboureko is well-known throughout Greece. It combines the typical ingredients of Greek desserts: layered filo pastry and syrup. This recipe, like other Greek recipes, is a like a chip designer’s dream: stacking layers of fine ingredients on top of each other. Next, the stack is baked, so the layer’s delicate flavors fuse. The result offers much more taste than the individual layers could ever do. Its name, galaktoboureko, comes from the words milk ( in Greek) and bourek (from Turkish burek, baked or fried filled pastry). So, literally, the name translates as milk pie. Dimitrios Velenis
Recipe serves 8-12 4
EUROPE west / central / south / southeast
Galaktoboureko Milk pie / Greece
Prepare the filling cream: beat the eggs with the sugar until the sugar has dissolved. Add the vanilla sugar and lemon zest and beat for a few minutes more.
Take a medium-size baking tin (25 x 35 cm, 10 x 14 inch). Brush the bottom, sides, and rim of the pan with melted butter. Divide the filo sheets; half will be used for the bottom of the dessert, half for the top. Add one sheet of filo on the bottom of the baking tin, starting at one side and letting the excess filo extend over one side. Brush the filo on the bottom of the pan with melted butter. Lay another sheet over the first, brush with butter, and continue until half the filo sheets have been used. Pour in the filling cream and spread evenly. Turn the extending edges of the filo over the cream. Place the remaining filo on top, again buttering each sheet, and making sure the edges are folded inside. Butter the top of the last filo and sprinkle with some drops of water. With a sharp knife, cut through the top filo layers, making diamond shapes. Don’t cut all the way through though. This will allow the syrup to penetrate the pie better, and it will make it easier to cut the prepared galaktoboureko afterwards. Preheat the oven to 180°C (350°F / Gas 4). Bake the galaktoboureko for 45 minutes until the pastry is golden brown.
Ingredients
Boil the milk over medium heat and gradually drizzle the semolina flour into the milk, stirring continuously until the cream is thick and ready. Add butter and stir. Remove the milk from the heat and add the egg and sugar mixture. Stir until all ingredients are blended. Let the cream cool down, then cover the pan with a clean towel.
10 sheets filo pastry
For the syrup:
125 g (4½ oz, ½ cup) butter, melted
750 ml–1 l (30-36 fl oz, 3-4 cups) water
For the filling cream:
1 kg (2 lb 4 oz, 4 cups) white sugar
6 eggs 1 tbsp lemon juice 300 g (10½ oz, 1½ cups) white sugar 1 packet vanilla sugar (1½ tsp)
1 tbsp lemon zest 1 small cinnamon stick 3 cloves
1 tsp lemon zest 2 l (72 fl oz, 8½ cups) milk 250 g (8 oz, 2 cups) fine semolina flour 1 tbsp butter
Meanwhile, prepare the syrup. Cook the water and sugar over medium heat until the sugar is dissolved. Flavor with the lemon juice, lemon zest, cinnamon stick and cloves. Let it boil for another 10 minutes and leave to cool. Remove the cinnamon and cloves. When the galaktoboureko is ready, top it with the syrup and let it cool for at least 4 hours (but preferably overnight). Do not cover the pastry, so it remains crispy.
31
Europe
north / northwest
All Swedish have their own Jansson’s recipe. Christmas in Sweden is synonymous with large buffets. The herring buffet serves variations of pickled herring and the Jansson’s frestelse. The cold buffet includes bread and fillings such as ham and salami. And then there is a warm buffet with meatballs, ground meat with cabbage, spare ribs, sauerkraut, red cabbage, Brussels sprouts, … Then, if you still have space left, there is rice pudding with cinnamon and milk. All Swedish have their own Jansson’s recipe. This is my favorite; I learned it from my father. He tops his Jansson’s with grated potato, breadcrumbs and butter before putting it in the oven. It makes a delicious crust! Lars-Åke Ragnarsson
’s ansson h J t c e f wit A per served ish s i e s l e frest d Swed n a d ö r ld b knäcke nd with a co n a o cheese, an aquavit d n lager a he side. t
EUROPE north / northwest
Recipe serves 4
Jansson's frestelse Jansson's temptation / Sweden Preheat the oven to 200°C (400°F / Gas 6).
8-10 medium-sized, firm potatoes
Peel the onion and cut into thin slices. Peel the potatoes. Save 1 or 2 potatoes for the finishing touch, cut the rest into fine strips.
1 large onion
Take the dish from the oven and remove the foil. Add the remaining cream. Coarsely grate the remaining potatoes and sprinkle over the dish. Top with the breadcrumbs and the remaining chunks of butter. Bake in the oven for another 15-20 minutes until golden brown.
Ingredients
Grease an ovenproof dish and cover the bottom with a layer of potato strips. Add onions, anchovy filets and finish with more potato strips. Flavor with about ½ of the cream and some of the anchovy oil. Cover the dish with aluminum foil and bake in the oven for about 40 minutes.
200 g (7 oz) anchovy filets on oil 300 ml (10 fl oz, 1¼ cup) heavy cream 2 tbsp breadcrumbs 30 g (1 oz) butter
Let cool for a few minutes before serving. TIP! The anchovies you’ll find in the Belgian stores are slightly different from the Swedish anchovies. For an authentic Swedish flavor, use anchovy-style sprat filets (available at IKEA) instead of the anchovy filets on oil.
35
In Yorkshire, when I was a kid, a woman was only considered a good Yorkshirewoman if she could make good Yorkshire pudding. And everyone in the villages knew who could and who couldn’t! It really was the distinguishing sign. My father was from Yorkshire, but my mother wasn’t. She never made Yorkshire pudding because she didn't want her cooking to be compared to that of Yorkshire women, and to my father’s mother in particular. Roast beef was a standard meal in the fifties, which were still pretty hard times in England. On Sundays, we had freshly roasted beef. And then on Monday, we would get cold beef. On Tuesday, there would be stew, made from the remaining beef. And somehow, we muddled – culinarily speaking – through the rest of the week until the next Sunday came along. Ron Cottam
Recipe serves 4
EUROPE north / northwest
Roast beef with Yorkshire pudding United Kingdom
For the roast beef:
Let the beef warm to room temperature for about 1 hour. Preheat the oven to 220°C (425°F / Gas 7). Rub the beef with olive oil, salt and pepper. Heat a large, heavy-based frying pan over medium heat. Add the beef to the dry frying pan and sear quickly on all sides until brown and crispy.
While the beef is roasting, prepare the Yorkshire pudding batter. Mix together the eggs, flour and salt in a large bowl. Gradually pour in the milk and whisk vigorously until the batter is fluid (like pancake batter). Cover the bowl with a kitchen towel and refrigerate the batter for 30 minutes. Lower the temperature of the oven to 175°C (350°F / Gas 4) and roast the beef for 20 more minutes. If you have a meat thermometer, it should read 57°C (135°F) for medium rare, depending on the size and shape of the roast and the amount of fat. It should be 65°C (147°F) if you prefer medium. About 10 minutes before the roast is done, place 4 soufflé cups (120 g, 4 oz capacity each) on a spare shelf in the oven to preheat. When the roast is done, remove it from the oven. Set aside and loosely cover with aluminum foil. Let it rest for about 20 minutes. This allows the juices to set, and makes it easier to carve the meat. Remove the soufflé cups from the oven and increase the temperature to 200°C (400°F / Gas 6). Fill each cup with 1 tablespoon of beef dripping and return the cups to the oven until the fat is smoking (2-3 minutes). Remove the Yorkshire pudding batter from the refrigerator and fill each cup three-quarters full with batter. Return the soufflé cups to the oven and bake for 20 minutes until fluffy, golden brown and crispy. Do not open the oven until ready (as the puddings may deflate). Meanwhile, prepare the gravy: warm the roasting pan over low heat and stir the sediment with a wooden spoon. Add some water (or beef stock made from a stock cube) and juices from the meat and boil until reduced by half. Remove the Yorkshire pudding from the oven. Carve the roast beef with a very sharp chef’s knife or an electric knife. Place a soufflé cup on a warm plate, together with 2 slices of roast beef topped with some gravy. Serve immediately. Accompany the roast beef and Yorkshire pudding with oven-roasted potatoes.
37
Ingredients
Transfer the beef to a fairly shallow roasting pan. Surround the beef with rosemary sprigs, and scatter the thyme leaves over the beef by pulling the sprigs through your fingers. Top with chunks of butter. Place the roasting pan on a wire rack in the middle of the preheated oven and roast for 1 hour. Baste the roast with beef dripping after half an hour.
1 kg 400 (3 lbs) rump of roast (rib or sirloin) 2 tbsp olive oil 50 g (2 oz) unsalted butter 4 sprigs rosemary 4 sprigs thyme Salt and pepper For the Yorkshire pudding: 3 eggs, beaten frothy 125 g (4 oz, 1 cup) all-purpose flour, sifted 275 ml (9¾ fl oz, 1 full-cream milk 4 tbsp beef dripping ½ tsp salt
cup)
Whiskey originated in Ireland over 600 years ago, but Irish coffee is a comparatively recent phenomenon. It was invented by an Irish barman called Joseph Sheridan in the 1940s. One winter's night, some American travelers, on a stopover at Shannon airport, asked for something to fortify them from the cold weather. Sheridan proposed adding a little whiskey to their coffee. These tourists must have enjoyed this innovation because shortly afterwards Irish coffee started appearing in restaurants and bars in the United States. My wife hates the taste of whiskey so when I am making Irish coffee she always reminds me to make hers without alcohol. One Christmas, several years ago, she picked up my Irish coffee (with whiskey) by mistake and drank it before I noticed the mix-up. She commented on how much she enjoyed it, so I didn't say anything.
One of the secrets of a good marriage is knowing when to say nothing! Ever since, I have always put a little whiskey in her Irish coffee. She has never noticed the additional magic ingredient and often comments that no one can make Irish coffee as good as I can! John McCormack
EUROPE north / northwest
Recipe serves 4
Irish coffee Ireland
120 ml (4 fl oz, 1 cup) Irish whiskey
Use 4 Irish coffee glasses or heat-resistant glass tumblers. Pour the whiskey into the glasses, and add the coffee, leaving about 2 cm (ž inch) at the top of each glass for the cream.
Whip the cream until it is just starting to thicken. It is important not to overwhip the cream as it must still be pourable.
Ingredients
Stir in a level teaspoon of brown sugar. Even if you do not normally take sugar in your coffee you need a little now to help the cream to float.
120 ml (4 fl oz, 1 cup) heavy cream (or whipping cream) 360 ml (12 fl oz, 1½ cup) freshly brewed coffee 4 tsp brown sugar
Pour the cream carefully onto the coffee so that it floats on top. To help prevent it from mixing with the coffee, pour the cream onto the back of a spoon held just above the surface of the coffee. The coffee is drunk hot through the layer of cream.
39
Recipe serves 4
Europe central east / EAST
A soup for special occasions. Festtagssuppe – it’s all in the name – is a soup for special occasions. It is typical for my native region, which is Franconia, to the north of Bavaria (Germany). Festtagssuppe is served on special occasions such as weddings and first communions, where 100 or more people are invited to the table. Traditionally, the preparation of Festtagssuppe starts the day before the actual diner. The ingredients and the way of preparing them have been handed over for generations and are never changed. Until some time ago, we had this peculiar tradition: the cook, who had been working for 2 days straight, put a piece of cloth in the wood oven and let it slightly burn. She then attached it to a large spoon in the form of a sack. It was passed around the table, so that the guests could see that the cook had worked so hard that her apron got burned. Everyone around the table then put a small amount of money in the burned sack as a tip for the cook. Dirk Manger
EUROPE central east / east
Recipe serves 4
Festtagssuppe Wedding soup / Germany
Meanwhile, prepare the meatballs. In a large bowl, mix all ingredients into a firm mixture. Add more breadcrumbs if the mixture is not firm enough. Form ping-pongsized balls with your hands. Plunge the balls into the simmering broth and bring to a boil. Lower the heat and cook for 15 minutes. Remove from the heat and leave the balls in the broth for another 5 minutes. Add all ingredients for the batter in a bowl. Mix into a thin fluid batter (like pancake batter). Fill a deep, non-stick frying pan with 5 cm (2 inch) vegetable oil and heat at 175°C (350°F). Carefully pour in batter through a skimmer with large perforations, and fry the resulting strings for a few seconds until golden. Drain on paper towels. Place the strings in a soup bowl; then add the soup and a few meatballs.
Ingredients
Place a pot with 3 l (7 lbs) of water over medium heat. Add the beef, bones, vegetables, bouquet garni, salt and crushed peppercorns, and bring to a boil. Skim off any scum, then reduce the heat to low-medium and let simmer for at least 2 hours. Drain through a sieve and remove the meat, bones and vegetables. Drain the broth once more through a cheesecloth, to make sure any remaining splinters from the bones are removed. Then pour the broth into a clean pot and let simmer at low heat for half an hour. You need at least 1 l (2¼ lbs, 4 cups) for 4 people.
For the soup:
1 onion
1 kg (2¼ lbs) good quality beef (e.g. from a young ox) + some bones
2 tbsp chopped leaves of flat parsley
2 stalks celery, cut in pieces
Salt and pepper
Ground nutmeg
Breadcrumbs 3 carrots, cut in pieces For the batter: 1 large onion, peeled and cut in half 1 bouquet garni (few sprigs flat parsley and thyme and 1 bay leaf)
2 eggs 4 tbsp evaporated milk (10-20% fat)
Salt and pepper
100 g (3½ oz, ¾ cup) all-purpose flour
For the meatballs:
A pinch of salt
250 g (8 oz) ground beef liver
A pinch of baking soda
2 eggs
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Pierogi is a Christmas dish, but my mother knows I love it, and she always prepares it when I visit Poland. On Christmas Eve, the whole family is united around one table. The oldest person at the table opens the celebration with the Christmas story from the bible. The whole family then prays for the family members that passed away during the past year. Then everyone exchanges hostia pieces, wishing each other all the best and apologizing for any issues. Traditionally, Christmas dinner consists of 12 Christmas dishes, representing the 12 apostles. The cold dishes are put on the table and you can eat them whenever you like. The warm meals are served one after the other: Beetroot soup, Pierogi and fish. Last, the desserts, a variety of cakes, are served. Malgorzata Pawlak
d n be serve Pierogi ca y the onions ce ys: (1) Fr in two wa d translucent. Pla cover en an until gold rogi on a plate and ith d pie son w some boile onion and oil. Sea flower sun ried with the f he boiled pierogi in il does t ry the o salt. (2) F m heat. Make sure ld be iu ou oil on med o hot; the pierogi sh . not get to olden on all sides equally g
Recipe serves 4
EUROPE central east / east
Pierogi
Dough dumplings of sauerkraut and mushrooms / Poland For the dough:
Mix all ingredients for the dough and knead. But not too long, the dough should still be a bit sticky. Scatter some flour on your working surface and rolling pin, to prevent the dough from sticking to the surface. Take a portion of the dough, and roll it out with a rolling pin until it is 2-3 mm (1/16 inch) thick. Make sure the dough is not too thick. Cover it with a clean towel and leave to rest.
450 g (1 lb, 3 cups) all-purpose flour
Ingredients
Meanwhile, prepare the filling. If you use canned sauerkraut, usually it is already cooked and the strong acid flavor is gone; just chop it finely. If you use raw sauerkraut, cook it first with 2 cups of water for about 20 minutes or until it is soft. Dry and cool the sauerkraut. Then chop it finely. Add 1 tablespoon of oil to a large non-stick frying pan and place over medium heat. When the oil sizzles, add the chopped onions, season with salt, and fry until the onions become translucent. Add the fried and chopped mushrooms, sauerkraut and more oil if necessary. Season with salt and pepper, and stir with a wooden spoon until the mixture is combined. Fry the onion, sauerkraut, mushroom mixture until golden brown. Cool the filling before use.
Extra flour for kneading and rolling the dough ½ tsp salt 1 large egg 2 tbsp sour cream or 3 tbsp sunflower oil 125-250 ml (4-8 fl oz, ½-1 cup) lukewarm water
With the rim of a teacup or glass, cut circles from the rolled-out dough. Put a teaspoon of the filling on one half of each circle. Cover with the other half, forming a half-moon shape. Press with the palm of your hand to remove any remaining air. Drip some water on the edges of the pierogi, and seal them well with your fingertips or with the teeth of a fork.
For the filling:
Fill a large pot with plenty of water, add ½ teaspoon salt, and bring to a boil. Carefully add a batch of pierogi; do not overfill the pot. After 2 minutes of cooking, stir them carefully with a wooden spoon. Keep the water at a good boil and cook for 3-5 more minutes until the pierogi float to the top. From that moment on, cook for 3 more minutes. The total cooking time should be about 8 minutes, and not exceed 10 minutes.
1 kg 800 (4 lbs) sauerkraut 450 g (1 lb) wild mushrooms, fried and finely chopped 2 onions, fineley chopped
Carefully, not to break them, remove the pierogi from the water one by one with a slotted spoon. Place them on a clean towel. Take care that the pierogi do not touch or they will stick.
Sunflower oil
Repeat with the remaining pierogi; make sure the water is boiling before you add the next batch.
Salt and pepper
45
Sarmale is a Christmas dish. In the North of Romania, sarmale is prepared with cabbage and in the South with wine leaves. In the North it resembles French cabbage rolls with rice filling, in the South it is similar to Greek stuffed wine leaves. Sarmale takes some time and effort to prepare, so it is typically served at Christmas, as an in-between after the starter and soup, and before the roast. In every family, a huge cooking pot of sarmale is prepared, enough to eat sarmale for one and a half week. So when you visit family or friends the days after Christmas, they serve you their sarmale stock. In the end, you’ve had enough sarmale to survive until next Christmas. Alexandru Andrei
Serve the ith sarmale w . sour cream
EUROPE central east / east
Recipe serves 4
Sarmale
Cabbage rolls / Romania 1 medium cabbage
Put the rice in a large bowl and pour boiling water over it. Let soak for 15 minutes, then drain and keep aside in a large bowl.
Use the same non-stick frying pan and heat 2 more tablespoons of oil over medium heat. Add the pork and beef and fry shortly for about 3 minutes until the meat is brown on the outside. With a wooden spoon, break up the meat into crumbs while frying. Add the meat to the bowl with rice and vegetables and season with paprika powder, caraway seeds, salt and pepper. Stir until everything is combined and set aside to cool. Carefully remove 16 leaves from the cabbage and place them in a large pot with about 10 cm (4 inch) of water and the lemon juice. Bring to a boil and cook for about 5 minutes until tender and flexible. Transfer to a sieve, rinse under cold running water and drain.
2 tbsp lemon juice
Ingredients
Heat 2 tablespoons of oil in a large, non-stick frying pan over medium heat. Add the carrots, onions and tomato paste. Fry and stir until the vegetables are tender. Then add them to the bowl with rice.
500 g (1 lb) sauerkraut
250 g (8 oz) ground pork
125 ml (4 fl oz, ½ cup) sour cream
1 tbsp sweet paprika powder
For the filling:
1 tbsp caraway seed
200 g (7 oz, 1 cup) uncooked rice
Salt and pepper
4 tbsp sunflower oil
Grease a pot and cover the bottom with half of the sauerkraut. Prepare the rolls: place 2 tablespoons of the meat, vegetable and rice mixture in the center of a cabbage leaf and wrap the leaf around to cover. Start at the vein side, fold the sides over onto the filling. Continue rolling to the edge of the leaf. Put the roll edge-side down in the pot, onto the sauerkraut. Do this with all the leaves: tuck the rolls tightly in the pot in a single layer. Add a second layer if needed. Top the rolls with the rest of the sauerkraut, including the juice. Pour boiling water into the pot to cover the cabbage rolls and place over medium heat. Cover and let simmer for about 45 minutes.
250 g (8 oz) ground beef
3 carrots, roughly grated 3 onions, chopped 3 tbsp tomato paste
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Traditional and popular. The name 'Lapte de pasare' is Romanian; it translates as 'bird's milk'. The dessert is traditional and very popular in Romania. It is made of egg white dumplings served with a milky custard sauce. Usually the sauce is thin, almost liquid, with a high proportion of milk and with the dumplings floating on the milk. There is a variation with a thicker sauce, served on top of the dumplings. Lapte de Pasare is an elegant dessert, also befitting festivities where champagne is served. Pofta buna! Andrada Lazea
EUROPE central east / east
Recipe serves 4
Lapte de pasare Bird's milk /Romania
1 l (36 fl oz, 4½ cups) milk
Add the milk and vanilla sugar in a saucepan and bring to a boil.
With the help of two tablespoons, form dumplings. Boil these for 1-2 minutes and on all sides in the milk. The dumplings will absorb some of the milk and then coagulate. Remove the dumplings from the milk and set aside. Keep the milk. Place the egg yolks in a large metal bowl suspended over, but not touching, a pan of boiling water. Mix the egg yolks for a few minutes with the milk and the rest of the sugar. The mixture should thicken but remain thin enough so that it can be poured. Add the dumplings – they should float on top of the sauce. Remove from the heat and let cool in the refrigerator.
1 tsp vanilla sugar
Ingredients
Separate the eggs. Beat the egg whites until the mixture holds stiff peaks. While beating, add half of the sugar. Optionally flavor the egg whites with a few drops of orange essence.
6 eggs 200 g (7 oz, 1 cup) sugar Orange essence (optional) Mint leaves, to decorate
Serve cold, in a glass or crystal cup. Decorate with mint leaves or orchid flowers.
49
Recipe serves 4
EurAsia north / central
At celebrations, you combine it with Russian vodka. Borsch is a thick beetroot soup, famous in Russia and all over East and Central Europe. Borsch is served as a main dish, in large portions, eaten from large plates. According to a popular Russian saying, grandmothers are the best cooks, even better than restaurant chefs. And yes, my grandmother’s borsch is the best I’ve ever tasted. Alexei Ivanov
it In winter but in ved hot, can be ser tly served cold. is mos r. summer it ch, add more suga ors use For cold b may also u o y , f e e b ultry f pure Instead o f beef and pork, po o he a mixture h, depending on t s fi or even occasion. season or
EURASIA north / central
Recipe serves 4
Borsch
Beetroot soup / Russia Place the beetroot in a pan and cover it with water. Bring to a boil and let simmer over medium heat for about 35 minutes or until the beetroot is tender. Remove the pan from the heat and let the beetroot cool in its liquid.
Fry the onion in the same pan until soft, stirring occasionally. Add the garlic and caraway seed and fry gently, without browning. Add the seared beef, carrot, celery, bay leaf and allspice powder. Cover with the beef stock. Bring to a boil and let simmer for 2 hours on low heat, until the meat is tender. Carefully remove the beef cubes and set aside. Sieve the broth and remove the vegetables. Meanwhile, remove the beetroot from the liquid and keep ½ l (17 oz, 2 cups) liquid aside. Cut two beetroots in small cubes and purée the rest in a food processor until smooth. Add the vinegar to keep the deep magenta color and to add a slightly sour flavor. Taste and, if necessary, add more vinegar. Season with salt and pepper. Bring the broth to a boil and add potato cubes, tomatoes, tomato purée, cabbage, beetroot purée, beetroot liquid and sugar. Cover and let simmer for at least 15 minutes. Add the meat and let simmer uncovered for another 10 minutes. Add the beetroot cubes. Sprinkle dill and parsley and season to taste. Serve hot, in small bowls, topped with a spoonful of sour cream and with a chunk of bread.
Ingredients
Cut the beef in 2.5 cm (1 inch) cubes. Heat the oil over medium heat in a large nonstick frying pan and sear the beef cubes on all sides. Remove the beef cubes from the pan and set aside.
600 g (1 lb 5 oz) beetroot, peeled
1 l (36 fl oz, 4½ cups) beef stock
2 tbsp red wine vinegar
1 potato, peeled and cut in cubes
450 g (1 lb) beef 1 tbsp olive oil
200 g (7 oz, 2½ cups) tomatoes, chopped
1 onion, finely chopped
1 tbsp tomato purée
2 garlic cloves, finely chopped
200 g (7 oz, 2½ cups) white cabbage, shredded
½ tsp caraway seed ½ tsp brown sugar 1 carrot, finely diced 1 stalk celery, finely diced
2 tbsp dill leaves, chopped 1 tbsp parsley, chopped
A pinch of allspice powder 1 bay leaf
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Salt and pepper 100 ml (3½ fl oz) sour cream
Legend has it that palov was served to Alexander the Great and his army when he invaded Marokanda (nowadays Samarkand). Palov is one of the main dishes in the Uzbek cuisine. The Uzbeks are very proud people: they say they cook the most delicious and tasteful palov in Central Asia. On special occasions such as weddings, the Oshpaz, or master chef, cooks the palov on an open flame, sometimes serving up to 1,000 people from a single cauldron. It takes years of practice to prepare this dish – containing up to 100 kilograms of rice – for such a crowd. Abdulaziz Karimkhodjaev
EURASIA north / central
Recipe serves 4
Palov
Steamed rice with lamb and vegetables / Uzbekistan
Meanwhile, soak the rice in cold salted water for 30 minutes. Then rinse it under cold water until the water is clean. This will remove the starch and will keep the rice from sticking to the pot at the end of cooking. Drain the rice. Top the zirvak with the rinsed rice. Carefully spread out the rice; do not mix it with the zirvak. Slowly pour hot water over until it is about 2 cm (¾ inch) above the rice. Add the remaining salt and bring to a boil. Cook on medium heat until the water is evaporated. In Uzbekistan, this is done in a kazan, a cone-shaped pot. Scoop the rice to the middle of the pot into a small pile, again without mixing the rice with the zirvak. Pierce holes through the layer of rice, using the handle of the spoon. The moisture of the palov will evaporate and cook the rice. The holes allow the steam to pass through the rice.
500 g (1 lb 2 oz) lamb, without bones 250 ml (8 fl oz, 1 cup) vegetable oil
Ingredients
First, prepare the lamb. This preparation is called zirvak: cut the lamb in 3½-4 cm (1½ inch) cubes. Heat the oil in a large, heavy pot on a medium heat. Carefully, to avoid spattering, add the onions, carrots, lamb cubes and half of the salt. Fry, stirring frequently, for about 6 minutes or until the meat is seared all over, and the vegetables are tender. Pour in the water and spices and bring to a boil. Lower the heat and let simmer over low heat for about ½ hour. Add water if the mixture is no longer moist.
6 large carrots, finely diced 4 onions, finely chopped 750 ml (1½ fl lbs, 3 cups) water ½ tsp salt ½ tsp caraway seeds ½ tsp cumin Paprika powder, to taste 1 kg (2 lbs 4 oz) rice
Lower the heat, cover the pot with a lid and let simmer for 15 minutes. Take care the palov doesn’t burn. As ever, do not stir or mix the rice with the palov. Remove the pot from the heat, and set aside for 10 more minutes until all fluids are evaporated. Scoop a pile of rice on a plate and top with the zirvak.
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Recipe serves 4
AFRICA west / south / central / east-central
Bobotie all over Africa. Bobotie is a traditional South-African sweet-and-sour dish with ground meat. The origin of Bobotie can be traced back to the Huguenots that fled France in 1600-1700 and settled in the Eastern Cape, where the dish was further enriched with Malay influences. Geraldine Jamieson
come 'trek' had sea y l r a e y e he Th uma' by t To visit 'o ad had been baked he ro me Food for t m, my sis and by o By my m d hot s long an toll a w d a o r The their angs took uth Hunger p sweetened the mo hole ' s h r te e 'Koeksist 'vetkoeks' filled ory e While sav g on tabl in it a w ' t r r tea melke Ouma's ' arrived in time fo n When we e was in the kitche ie' There sh ther the 'Bob -o-t oge Putting t
africa west / south / central / east-central
Recipe serves 4
Bobotie
Sweet-and-sour oven dish / South-Africa 600 g (1 lb 5 oz) beef (or lamb), ground
Preheat the oven to 180°C (350°F / Gas 4). Grease a large ovenproof dish.
Tear the bread into small chunks and place in a large bowl. Add 2 tablespoons of milk, 1 egg, apricot jam, dried apricot or mango, raisins, almonds, lemon juice and season with salt and pepper. Add this mixture to the seasoned meat. Mix well and let simmer for 15 minutes on low heat, stirring occasionally. Place the mixture in the ovenproof dish and flatten the top. Stick the 2 bay leaves in the meat mixture. Cover with aluminum foil and bake for ½ hour in the oven. Whisk in the remaining milk, egg and salt and cover the ground meat mixture. Bake for another 15 minutes, uncovered, until the top is golden brown and the egg mixture has set. Serve with yellow rice (white rice mixed with a pinch of saffron).
30 g (1 oz) raisins 1 tbsp olive oil
Ingredients
Heat the olive oil. Fry the onion and garlic until wilted. Add curry powder, turmeric and cumin. Mix, then fry for another minute until absorbed. Add 1 tablespoon of water if too dry. Remove from heat and add the ground meat.
1 tbsp lemon juice
1 onion, finely chopped
2 tbsp almond, flakes
1 garlic clove, finely chopped
1 tbsp apricot jam or chutney
½ tsp cumin
2 tbsp dried apricots or mango, chopped
½ tsp turmeric 1 tbsp salt 1 thick slice white bread 1 tbsp curry powder 125 ml (4½ fl oz, ½ cup) milk
2 bay leaves
2 eggs
Salt and pepper
59
In South-Africa, you can buy them in food stalls on every street corner. They are especially popular at rugby matches, where they are eaten as sweet snacks. Koeksisters are made from fried dough dipped in a cold syrup of sugar, ginger and lemon. The trick is to dip your freshly fried hot koeksisters in the cold syrup. This will seal the syrup outside and leave the inside of the koeksisters dry and crispy. Koeksisters are quite a bit of work to prepare, but well worth the job: they taste delicious! Geraldine Jamieson
africa west / south / central / east-central
Recipe serves 4
Koeksisters
Deep-fried twisted doughnut dipped in syrup / South-Africa
To make the batter, sieve the dry ingredients together. Mix in small chunks of butter with your fingertips. Beat the egg in a separate bowl and add 250 ml (8 fl oz, 1 cup) of the milk or water. Mix lightly with the dry ingredients until you have a soft dough. Add more milk or water if the dough is too stiff. Knead well until small bubbles form under the surface of the dough. Cover with a damp cloth and allow to stand for 30 minutes to 1 hour. Form koeksisters: roll out the dough, 1 cm (½ inch) thick. Cut strips of 1 cm (½ inch) wide and plait 2 strips together. Heat vegetable oil to 180-190°C (360-375°F) in a non-stick frying pan. Test the oil: a chunk of bread should turn golden brown in a minute. Fry the koeksisters for about 1-2 minutes, or until golden brown. Then turn them over with a fork and fry some more until the other side is golden brown as well. Remove the koeksisters and drain them on kitchen paper.
Ingredients
Prepare the syrup: put all the ingredients in a saucepan and bring the mixture to a light boil. Boil over medium heat, stirring frequently, until the sugar has completely dissolved. Cover the mixture with a lid and boil for 1 more minute. Remove the lid and boil the syrup for a further 5 minutes, without stirring, until it is thick and syrupy. Remove the syrup from the heat and allow it to cool for at least 2 hours in a refrigerator, but preferably overnight.
For the syrup:
For the dough:
1 kg (2 lb 4 oz) sugar
500 g (1 lb 2 oz) all-purpose flour
500 ml (17 oz, 2 cups) water
½ tsp salt
10 cm (4 inch) fresh ginger, peeled and grated
2 tbsp baking powder
½ tsp tartaric acid (or ½ tsp lemon juice, since tartaric acid is hard to find)
1 egg
A pinch of salt Lemon zest and juice of ½ lemon
Place the container with the syrup in a bowl of ice so that the syrup will stay cold. Plunge the koeksisters in the cold syrup for 1-2 minutes. Remove them from the syrup with a slotted spoon, allowing the excess syrup to drip back into the container. Drain your koeksisters on a wire rack.
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55 g (2 oz) butter
250-375 ml (9-13 fl oz, 1-1½ cups) milk or water
Recipe serves 4
AFRICA north / maghreb
Everybody in our family is crazy about my mother’s couscous! Every time my parents prepare couscous, they invite me and my sisters with our families to come and join them for dinner. My favorite is couscous with lamb, but you can also prepare couscous with chicken or squid. Vegetarians may want to replace the meat with some extra zucchini, pumpkin and chickpeas. Olfa Marzouk
Couscous t of ingredien is a staple king. It is made ican coo epare, North Afr grains, easy to pr erve it olina from sem rsatile. You may s ng ffi ve ds, as stu n and very a l a s in , icke cold warm or animent. Using ch r p ate m or as acco stock instead of w ble or vegeta additional flavor. adds an
africa north / Maghreb
Recipe serves 4
Koskossi bilahm elkharouf Couscous with lamb / Tunesia
600 g (1 lb 5 oz) lamb chops, cut into 2.5 cm (1 inch) cubes
In a bowl, mix the sweet paprika powder and cayenne pepper, grated ginger, bay leaves and 5 tablespoons of olive oil. Coat the lamb chops and marinate for at least 4 hours, preferably overnight.
In a large, heavy frying pan, heat 2 tablespoons of olive oil over medium heat. Fry the lamb chops for 4 minutes on all sides or until just cooked through. Add water to cover the lamb and bring to a boil. Cook for 30 minutes at the boiling point. Add the sautéed onions, orange juice, honey and cinnamon. Season with salt and pepper. Cook for another 15 minutes at the boiling point. Add the almonds and prunes and mix until well combined. Remove from the heat, cover, and set aside to rest. Meanwhile, place the dry couscous in a large bowl. Add boiling water, covering the couscous and adding an extra 1.5 cm (½ inch) of water. Set aside for 10 minutes or until the liquid is absorbed. Just before serving, fork through the couscous to separate the grains. Then add the butter and fluff up with a fork. Spoon the lamb chops on a plate and top with the sauce. Sprinkle the sesame seeds on top and serve immediately with the couscous.
1 tsp cinnamon
Ingredients
In a small frying pan, heat 1 tablespoon of olive oil over low heat and fry the onions for 2 minutes, or until translucent and soft.
125 ml (4 fl oz, ½ cup) honey
115 ml (3½ fl oz) olive oil 2 tbsp sweet paprika powder
8 prunes, pitted 75 g (2½ oz) whole blanched almonds, roasted
½ tsp cayenne pepper Salt and pepper 1 tbsp ginger root, finely grated
180 g (6 ½ oz, 1 cup) couscous
3 bay leaves 3 small onions, peeled and sliced
300 ml (10 fl oz, 1¼ cups) boiling water 50 g (1¾ oz) butter
300 ml (10 fl oz, 1¼ cups) water 2 oranges, juice only
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Sesame seeds, to garnish
The mother of Ali. The name 'Om Ali' is Arabic and translates as 'the mother of Ali'. My father is called Ali, and so my grandma is Om Ali. When we're eating Om Ali, we always joke that we're eating grandma! Legend has it that Om Ali was the wife of the Sultan Ezz El Din Aybek, an Egyptian ruler during the Mamluk era. Om Ali was the first wife of the sultan and the mother of his son Ali. After some years, the sultan divorced Om Ali to marry the evil Shajar Al-Dur. However, when Sultan Aybak wanted to remarry a second time, Shajar Al-Dur went crazy and killed him. Now Shajar Al-Dur and Om Ali had a dispute over whose son would be the successor to the Sultan. In the end, Om Ali bribed Shajar Al-Dur's servants to kill her by beating her with wooden slippers. The whole city celebrated Shajar Al-Dur’s death enjoying the delicious dessert that Om Ali prepared for this occasion. Salma Bakr
Om Ali Egy ptian is an dessert from laye rs of cris made py and nuts , and cov puff pastry e red wit milk, cre am and b h sweet utter. Egy ptian s are craz eat it on celebratio y about it; they ns such and famil y parties, as weddings but also o everyday n occasions .
africa north / Maghreb
Recipe serves 4
Om Ali
Pastry with nuts / Egypt 250 g (8 oz) ready-prepared puff pastry, in sheets
Preheat the oven to 175°C (350°F / Gas 4).
Preheat the oven grill. In a bowl, mix the walnuts, pecans, hazelnuts, raisins, coconut and 1 tablespoon of sugar. Crush the crunchy pastry and stir the pieces into the nut mixture. Line a baking tray with baking paper and spread the mixture evenly. Bring the milk and half the sugar to a boil in a saucepan over medium heat. Pour the sugared milk over the nut and pastry mixture. Beat the heavy cream with the remaining sugar until stiff peaks form. Spread the cream evenly over the mixture in the baking tray. Place the Om Ali under the grill until its top is golden brown. Serve hot.
½ l (16 oz, 2 cups) milk
Ingredients
Place the pastry on a buttered baking tray. Bake until puffed and the top layer turns crunchy and golden. Watch closely: this will take only a short time. Continue until all the sheets are baked.
60 ml (2 fl oz, ¼ cup) heavy cream 125 g (4½ lb, ¾ cup) white sugar 30 g (1 oz,
cup) walnuts, chopped
60 g (2 oz, ¼ cup) pecans, chopped 60 g (2 oz, ¼ cup) hazelnuts, chopped 60 g (2 oz, ¼ cup) raisins 50 g (1¾ oz, ¾ cup) coconut, flakes
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Served in decorated glass teacups. Traditionally, mint tea is served in decorated glass teacups. It is poured from a height, so that a layer of foam is formed on the surface. The most popular tea used is Gunpowder tea, but Chinese green tea will do as well. As the tea has to be served really hot, there is only one way to drink it: the Maghreb way. So slurp from your teacup with a lot of pleasure and noise! Olfa Marzouk
africa north / Maghreb
Recipe serves 4
Chaiy binaanah
Mint tea / Maghreb countries 10 fresh mint sprigs, undamaged
Bring 1 l (35 fl oz, 4 cups) water to a boil and rinse the teapot with a small amount of water. Add some more hot water and swish around to warm the teapot.
Empty the teapot. Add the tea, mint and sugar. Cover with hot water, making sure all mint leaves and stalks are covered. If not, they will turn black and release a bad taste.
1½ tsp Gunpowder tea (or Chinese green tea)
Ingredients
Wash the mint leaves under cold running water and shake to remove the water. Rub the mint leaves and stalks for a few seconds to release the flavors.
6 tsp sugar 1 l (35 fl oz, 4 cups) water
Let the tea brew for no longer than 3 minutes (or it will turn dark and bitter). Stir the leaves a few times with a large spoon. Pour the tea into glass teacups and serve very hot. TIP! To finish, you may sprinkle some pine tree seeds over the tea in your glass.
69
Recipe serves 4
ASIA
west / southwest / middle-east
e ersonaliz You can p lace the : rep the recipe l meatballs or by ith s mal chicken w or make it sweeter , o il t s y a sweet pot r. Also, you can ea ga ce adding su o a vegetarian sau t turn it in will still taste for rice; it erful. wond
Few ingredients, rich flavor. Khoreshe fesenjan is an Iranian chicken stew with pomegranate and walnut. It is one of my favorite dishes and a simple recipe, with few ingredients, but the result is very rich in flavor. Nuts are a typical ingredient in the Iranian kitchen. But they are not cheap, and therefore khoreshe fesenjan is served on special occasions, for guests or family visits, or at parties such as New Year's Eve. Maryam Ashouei
Recipe serves 4
asia west / southwest / middle-east
Khoreshe fesenjan Pomegranate chicken curry / Iran
Meanwhile, add the walnuts to a food processor and process. The result should be a paste. Add the walnut paste and the pomegranate paste to the chicken broth and stir to combine. Let simmer for about 2 hours on low heat, until the sauce is brown and the walnut oil floats on the surface. Add the chicken legs and cover them with the sauce. Let simmer for another 20 minutes. Serve with white rice.
4 chicken legs 2 tbsp vegetable oil
Ingredients
Heat the oil in a large, non-stick frying pan. Add the chopped onion and fry until golden. Add the chicken legs, season with salt and pepper and fry until the chicken legs are golden brown on all sides. Add the water and bring to a boil. Cover with a lid and cook for 25 minutes or until the chicken is tender. Remove the chicken legs from the pan and set the legs aside.
1 onion, chopped 250 ml (8 fl oz, 1 cup) water 250 g (8 oz, 1½ cup) walnuts 3 tbsp pomegranate paste Salt and pepper
To garnish: add a handful of pomegranate seeds and sprinkle them over the dish.
73
Turkish tradition has it that kebabs were invented by medieval Turkish soldiers. They used their swords to grill meat over open-field fires. However, the dish has been native to the Near East and East Mediterranean - especially in Greece - since ancient times. Deniz Sabuncuoglu Tezcan
asia west / southwest / middle-east
Recipe serves 4
Kuzu sis kebap Lamb shish kebab / Turkey Start preparing the shish kebabs a day ahead. Cut the lamb into 2.5 cm (1 inch) cubes, trimming off any excess fat and silver skin. Place the lamb cubes on a non-metal plate.
The next day, remove the plate from the refrigerator 1 hour before and keep at room temperature. Blanch the shallots in boiling water for 5 minutes, then plunge them into cold water. Peel and trim. Slice the sweet pepper in half along the length; remove the seeds and ribs, and cut in 2.5 cm (1 inch) squares. Clean the mushrooms with a mushroom brush or paper towel. Arrange the lamb cubes and vegetables on the skewers, pressing them firmly together.
Ingredients
Prepare the marinade: mix the olive oil, lemon juice, garlic, onion and oregano in a bowl. Pour the marinade over the lamb and season well with pepper and salt. Turn the lamb cubes over with a spoon to coat them well. Cover with plastic foil and refrigerate overnight.
For the shish kebabs:
For the marinade:
500 g (1 lb 2 oz) lamb, boneless
3 tbsp olive oil 1 lemon, juice only
12 shallots 2 garlic cloves, grated 1 green sweet pepper 1 onion, grated 1 yellow sweet pepper 1 tsp oregano 12 mushrooms Salt and pepper
Preheat the grill (or barbecue). Place the kebabs on a wire rack or side by side across the length of a roasting pan, and grill until the lamb is just done, pink but not raw, 4-5 minutes for each side. Place 2 shish kebabs on a plate and serve with pide or rice. TIP! Should you use bamboo skewers, first soak them in water for at least 30 minutes.
75
In every Turkish city you’ll find pide houses. The dough thickness and shape may vary from city to city. Pide is a flat bread, whose history extends far into antiquity, since flat breads in general, whether leavened or not, are among the most ancient breads, needing no oven or even utensil for their baking. Deniz Sabuncuoglu Tezcan
asia west / southwest / middle-east
Recipe serves 4
Pide
Turkish bread / Turkey 7 g (1 packet) dried yeast
Mix the yeast with the sugar and ½ cup of lukewarm water. Sift the flour in a large bowl, add the yeast mixture, and stir until combined. Make a well in the center and add the rest of the lukewarm water.
Preheat the oven to 200°C (400°F / Gas 6). Turn the dough onto a lightly floured surface and cut it in half. Stretch each piece so you have a flat, round cake of around 30 cm (12 inch). Flatten the center a little more. Grease a baking tray and scatter some flour over it. Place the dough of one pide on the tray. Mix the egg yolk with olive oil and sugar and brush half of the mixture on the top of the pide. Dip your pointing finger in the olive oil and make indentations on the top of the dough. Scatter half of the sesame seeds over the dough and place the baking tray in the middle of the oven. Bake the pide for 15 minutes, or until golden. Next, bake the second pide.
Ingredients
Turn the dough onto a lightly floured surface. Knead for 15 minutes with your hands until the dough is elastic and smooth and doesn’t stick to your hands. Cover the dough with a damp clean towel and let it rise in a warm, draft-free place for 1-1½ hours or until the dough has doubled in size.
1 tsp sugar 500 g (1 lb 2 oz, 3½ cups) all-purpose flour 1 tsp salt 375 ml (13¼ fl oz, 1½ cups) lukewarm water Olive oil, to grease 1 egg yolk 1 tsp sugar 1 tsp olive oil 2 tsp sesame seeds
Cool the pide on a wire rack.
77
Recipe serves 4
ASIA
East / southEast
Known for its healing and healthy properties. My mother taught me how to prepare this dish, which is very popular in the south of China. It’s a typical lunch or dinner dish, one of the dishes of a meal. I always take the soup first and then the rice and other dishes, but you may as well do it the other way around. Lotus root soup with ribs is not only tasty and easy to prepare, it is also known for its healing and healthy properties. Lotus roots, jujube fruit and cuttlefish have been used in Chinese medicine for centuries. Being abroad, I miss the Chinese food. What the Chinese restaurants here serve does not resemble the real Chinese kitchen. In China, you still taste the flavor of the different ingredients; it is not mixed and covered with sauce. Shuzhen You
asia east / southeast
Recipe serves 4
Lian ou pai gu tang Lotus root soup with ribs / China 400 g (13 oz) pork ribs
Blanch the pork ribs in boiling water. Wash them well in cold water to remove the remaining impurities; then drain them. Trim off the excess fat and set aside.
300 g (10 oz) lotus root
Soak the red dates for a few minutes, until softened.
Prepare the broth: place the cleaned ribs, the sliced lotus root and the cuttlefish in a large pot with 1 l of water and bring to a boil. Lower the heat and let simmer for 45 minutes. Skim the surface if necessary.
Ingredients
Peel the lotus roots and cut in slices. Put the roots in a bowl of water to prevent them from turning black. You may use canned lotus root if fresh roots are not available.
1 tbsp red Chinese dates (jujube) 1 dried cuttlefish (if available) 1 l (32 fl oz, 4 cups) water Salt
Taste and flavor with salt. Serve in small bowls. TIP! When you prepare everything in one bowl, it will have the perfect flavor.
81
Sushi means vinegar rice. In the old days, sushi was prepared with fish, rice and added salt to ferment and preserve the fish. Nowadays sushi has little resemblance to the old-style sushi. It is prepared with rice and vinegar, but the fish and other toppings are fresh. Sushi rolls with fillings wrapped in seaweed are called maki sushi. They are the sushi variety famous all over the world. In Japan, maki sushi is only one of the many sushi variations. Nigiri sushi are prepared by manually squeezing sushi rice and putting ingredients on top. At celebrations or family reunions, chirashi sushi is popular; chirashi sushi is a bowl of rice with ingredients nicely arranged on top. For the novice, eating sushi with chopsticks may be dangerous. You could end up staining your neighbor's clothes with shoyu (soy sauce). Takuo Funaya
rved with Sushi is se and wasabi sauce) a shoyu (soy orseradish ). Mix h e s e t n a lit le (spicy Jap sabi (be careful, a s mall f wa tiny bit o g, long way) in a lon ing of bit goes a u and dip the topp oy ger bowl of sh Eat vinegared gin the sushi. e bites to cleanse h between t alette. the p
Recipe serves 4
asia east / southeast
Chirashi sushi Vinegared rice with fresh vegetables and fish toppings / Japan
For the sushi rice: 360 g (11½ oz, 2 cups) Japanese short-grain sushi rice
Ingredients
For the sushi rice vinegar: 2 tbsp sugar ½ tsp salt 4 tbsp Japanese rice vinegar
If you use dry shiitake, soak them at least 2-3 hours in advance or preferably overnight. To do so, cover them with warm water in a small bowl. Before cooking the sushi rice, wash it thoroughly until the water is clear. Place the rice in a pot and cover with water until about 1.5-2 cm (½-¾ inch) above the rice. Bring to a boil. Lower the heat and cook, uncovered, for 8-10 minutes, until the water is almost evaporated. Stir carefully, without mashing the grains. Remove the pot from the heat and cover with a clean towel. Combine all ingredients for the sushi rice vinegar and mix vigorously until dissolved. While the rice is still warm, gradually sprinkle the vinegar mixture over the rice, fanning the rice as you go. Do not stir, and avoid mashing the grains. Cover the pan with the towel and set aside. Place the deep-fried tofu in a sieve and pour hot boiling water over it to remove the excess oil. Drain the sheets and pat dry with paper towels. Cut in fine strips, and set aside. Remove the tip and strings from the snow peas. Blanch for about 30 seconds in boiling salted water. Drain, cut in fine dices and set aside. Drain the shiitake mushrooms and squeeze them gently to discard any remaining water. Remove the stems and cut the shiitake caps in fine dices. Place a non-stick frying pan on medium heat, add the shiitake, and stir in the soy sauce. Lower the heat and cook until the soy sauce is evaporated and the shiitake are done. Prepare the lotus root (renkon): pour about 250 ml (8 fl oz, 1 cup) of water in a large bowl and add 3 tablespoons of rice vinegar. Peel the lotus root and cut in half lengthwise. Cut in very thin slices and place immediately in the vinegar water to avoid discoloration. Soak for 5 minutes. Fill a medium-sized pot with enough water to cover the renkon and bring to a boil. Add 2 tablespoons of rice vinegar and the lotus root. Cook for about 2 minutes until they are soft but still crunchy. While the lotus root is cooking, place in a bowl: 3 tablespoons of rice vinegar, 1 tablespoon of sugar and a pinch of salt. Mix vigorously. Taste and add a little water if too sour. Drain the lotus root and add it to the vinegar mix while still hot. Leave to marinate. Remove the heads and shells of the shrimps. With a knife, carefully remove the dirt from the tails and rinse under cold running water. Place the sake, mirin and salt in a small pan and bring to a boil. Add the shrimps and cook for 3 minutes. Drain and set aside. Cut the eels (unagi) in 2.5 cm (1 inch) pieces. Assemble the chirashi sushi: mix half of the rice lightly with the shiitake, tofu and half of the shredded egg. Transfer to a serving plate and cover with the remaining rice. Top the rice mixture with the sliced lotus root, shrimps, eel, shredded omelet and peas. Finish with seaweed (nori) and salmon roe. Serve at room temperature.
83
2 tbsp water For the toppings: 8 fresh (or dry) shiitake mushrooms 1 tbsp soy sauce 1 piece deep-fried tofu (aburaage) 60 g (2 oz) snow peas 1 lotus root (renkon) 4 tbsp Japanese rice vinegar 1 tbsp sugar ½ tsp salt 12 raw shrimps 4 tbsp sake 2 tbsp mirin (Japanese sweet rice wine, for cooking) A pinch of salt 3 roasted, marinated eels (unagi) 2 tbsp shredded seaweed (kizammi nori) 4 tbsp salmon roe (ikura)
Light and fresh-tasting. Tempura reflects all the qualities of Japanese cuisine: the use of fresh ingredients, the artful presentation, and the perfect technique of a skilled chef. The result is a fried food that is light and fresh-tasting. Tempura was brought to Japan, surprisingly, by the Portuguese. Before long, the dish was adapted to the Japanese cuisine. Today it is popular both in and outside of Japan. There are restaurants specializing in tempura, ranging from inexpensive fast food chains to very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or a bento (lunch box). Takuo Funaya
Itadakim 'I receive asu! /a with than ccept this ks' every mea . In Japan, l slight bow begins with a and the e 'Itadakim xpression asu'.
asia east / southeast
Recipe serves 4
Ebi to yasai no tempura Shrimp and vegetable tempura / Japan Remove the heads and shells of the shrimps but keep the tails. Make little incisions on the inside (stomach side) of the shrimps and lightly press the back to straighten them. With a knife, carefully remove the dirt from the tails. Then pat the shrimps dry with kitchen paper, and refrigerate them.
In a small saucepan, mix all the ingredients for the dipping sauce. Heat over low heat. Keep warm. Beat the egg in a bowl and add the ice cold water. Add the flour and mix lightly with a couple of chopsticks (hashi), leaving some lumps in the mixture. The lumps, along with the cold batter, result in the typical fluffy and crisp tempura texture after frying. Add ice cubes to keep the batter cold. Heat the peanut oil in a deep pan or wok to 175°C (350°F). Add the ½ teaspoon of perfumed sesame oil. Dust the shrimp and vegetables in flour, soaking up any remaining moisture. Then shake off any excess flour. Lightly dip the ingredients, one by one, into the batter. Start with the vegetables, as it takes longer to fry them. Deep-fry the ingredients until crisp, turning them once. Between batches, skim off the bits of batter that float in the oil to keep the oil clean. Drain the tempura on a wire rack or a paper towel and keep warm until everything is fried.
Ingredients
Remove the stem, ribs and seeds from the sweet pepper, and dice it. Cut the carrots in two, lengthwise. Cut the zucchini and sweet potato in slices of 1 cm (½ inch). Don’t cut the shiitake.
For the filling:
For the tempura batter:
8 raw large shrimps
1 egg
1 red or green sweet pepper
250 ml (8 fl oz, 1 cup) ice cold water, preferably soda or sparkling water
2 small carrots ½ zucchini ½ sweet potato, peeled 4 fresh shiitake (Japanese mushrooms)
150 g (5 oz, 1 cup) all-purpose flour 2 ice cubes For the dipping sauce: 125 ml soy sauce
600 ml (20 fl oz, 2.5 cups) peanut or canola oil
2 tbsp mirin (Japanese sweet rice wine)
½ tsp perfumed sesame oil
½ tsp perfumed sesame oil
Pour the dipping sauce in 4 little bowls. Serve the tempura on a plate with the dipping sauce.
1 tsp sesame seeds
Tip! Add daikon (grated Japanese radish) to the dipping sauce to aid the digestion.
85
store You may ezer. in the fre s l l o r .5 g sprin olls for 2 n r e h t y r f cool dow To do so, m e h t t e l use Then minutes. When you want to . e e and freez he rolls for 3 mor t y d r f are frie them, olls that y. R . s e t u p min more cris twice are
Vietnamese spring rolls are made from rice paper. Living abroad, I always prepare them when I have friends for visit. My favorite variation is made with crab meat which gives the spring rolls a strong flavor, but you can also prepare vegetarian spring rolls or make variations with shrimps.
Nem ran Vietnamese spring rolls - is a traditional dish in Vietnam. It is often served as the first dish (appetizer) or combined with other dishes. It has long been a preferred food on special occasions such as New Year and other family festivities. Unlike other Vietnamese dishes, spring rolls are prepared in the same way throughout the whole of Vietnam. Nga Pham
asia east / southeast
Recipe serves 4
Nem ran
Vietnamese spring rolls / Vietnam 12 round rice-paper sheets, diameter 18 cm (7 inch)
Place the wood-ear mushrooms (or Chinese dried mushrooms) in a heatproof bowl. Cover with warm water and set aside for 30 minutes to soak. Drain and finely chop. Soak the noodles for 15 minutes in hot water to soften. Drain and cut into approximately 5 cm (2 inch) strips.
Moisten each rice paper wrapper with a wet towel and allow to soften until flexible. Be careful not to moisten the rice paper too much or it will tear and fall apart. When the rice paper is flexible, place about 1 heaping tablespoon of filling in the center of each sheet. Fold the left and right side of the rice paper into the center. Then roll up the bottom edge, but not too tightly as this will cause the paper to split while frying. Repeat this for the remaining rice paper sheets and filling.
1 carrot, chopped
Ingredients
In a food processor combine the drained mushrooms, pork (or a combination with chicken or shrimps), shallot and carrot. Gently pulse until minced, not mushy. Add the egg and pulse until the egg is absorbed. Transfer this mixture to a large bowl. Season with pepper and fish sauce (or salt). Add the noodles and bean sprouts and mix all the ingredients with a wooden spoon until combined. Set aside.
1 shallot, peeled and finely chopped
Peanut oil, to fry 1 egg, lightly whisked For the filling: 25 g (½ cup) dried wood-ear mushrooms 75 g (2-3 oz) glass noodles (mung bean vermicelli)
1 tbsp fish sauce or 1 tsp salt 200 g (7 oz) bean sprouts (soybeans) 1 tsp pepper
300 g (10 ½ oz) pork (or chicken)
Heat the peanut oil in a frying pan to 180°C (360°F). To test if the oil is ready, add a cube of bread. It should turn golden brown in 20 seconds. Fry several rolls at a time over medium heat for about 4 minutes or until golden on all sides. Drain the rolls on a wire rack and then place them on kitchen paper. Repeat with the remaining rolls, heating the oil between batches.
TIP! To serve, arrange coriander, lettuce leaves and cucumber on a large plate to be put in the center of the table. Fill several bowls with a sweet chili sauce for spring rolls. The coriander and lettuce leaves are wrapped around the rolls and then dipped into the sauce.
87
Literally, 'mapo' means 'old woman with a pockmarked face'. Legend has it that an old widow who had survived smallpox was forced to live at the outskirts of Chengdu – the capital of Sichuan. One night she was visited by a farmer and his son who took shelter from a rainstorm. Pleased with the company, the old woman prepared them a meal with the ingredients she found in her larder – including the dish now known as mapo tofu. The cooking reputation of the old woman soon spread among farmers visiting Chengdu’s markets. Being farmers, they would often bring along the ingredients for her dish. As time passed, the dish evolved. However, the staple ingredients have always been: an ounce of ground pork or beef, a few ounces of tofu, and an ample amount of ground Sichuan pepper. Xiao Sun
Mapo tof popular d u is a ish from Sichuan p rovince in the So China. It reflects t uthwest h Sichuan c e style of ookin Mapo tofu g, which is spicy. is se as one of rved in a bowl, the ma of a Chin ny dishes ese meal.
asia east / southeast
Recipe serves 4
Mapo tofu
Spicy tofu and pork stew / China 500 g (1 lb 2 oz) tofu
Drain the tofu and cut it into 2 cm (¾ inch) cubes. Prepare the sauce: mix the chicken stock, bean paste, half of the soy sauce, rice wine and a pinch of salt in a large bowl. Set aside.
Heat a wok over high heat, then add oil. The oil should become hot, but not yet smoking. Add the meat and stir-fry, breaking up any lumps. Add more oil if the meat sticks. Add the garlic, ginger and half of the spring onions and stir-fry for about 15 seconds until fragrant. Add the sauce, stir and bring to a boil. Now gently mix in the tofu. Reduce the heat and let simmer for another 5 minutes. Dissolve the cornstarch in 2 tablespoons of water and add to the wok to thicken the sauce. Taste and season if necessary. Finish with freshly ground Sichuan pepper and the remaining spring onions.
Ingredients
Put the ground meat in a large bowl with the remaining soy sauce and the sesame oil. Stir to combine and let marinate for 15 minutes.
250 ml (8 fl oz, 1 cup) chicken stock
½ tsp dark sesame oil 2 garlic cloves, chopped
1 tbsp hot bean paste 2 tsp ginger, grated 250 g (8 oz) ground pork or beef
4 spring onions, sliced
2 tbsp vegetable oil
Salt
2 tbsp soy sauce
1 tbsp cornstarch
1½ tbsp Shaoshing rice wine
Sichuan pepper
89
Red cooked pork is popular all over China, but different names and varieties exist in different regions.
30 years ago, when I was a child, China was very poor. As we couldn’t afford to eat meat every day, red cooked pork was a treat. To this day, it is special to me, recalling the delicious smells when my mother was cooking. Zhe Ma
asia east / southeast
Recipe serves 4
Hong shao rou Red cooked pork / China Trim the fat from the pork and cut it into 5 cm (2 inch) cubes.
Put Âź of the red wine in the pan. Add the sugar and cook for 10 minutes over medium heat until the sugar is dissolved and the liquid is syrupy. Add the pork, onion, ginger and garlic. Toss to coat and cook for another 5 minutes. Add the Shaoshing rice wine, soy sauce, five-spice powder and the remaining wine and bring to a boil. Reduce the heat and let simmer for about 2 hours, until the meat is tender and shreds easily with a fork. Season to taste: the dish should be fairly sweet. Add cooked rice in a bowl. Spoon the pork and sauce over the rice and sprinkle with sliced spring onions. Top with a few coriander leaves.
Ingredients
Heat some oil in a large non-stick frying pan and add the pork. Fry the pork pieces on all sides until brown. Remove from the pan and set aside. Drain off the oil from the pan.
1 kg (2 lb 4 oz) pork shoulder
200 ml (7 fl oz, ž cup) dark soy sauce
250 ml (8 oz, 1 cup) red wine
4 tbsp Shaoshing rice wine
2 tbsp sugar
1 tsp five-spice powder
1 onion, chopped 4 spring onions, sliced 2 tbsp ginger, grated Coriander leaves 4 garlic cloves, chopped
91
Vegetable oil
One hour ... the time I had to leave my office and meet my (then future) husband Peter while he was visiting Taiwan. A short but valuable moment, which we enjoyed over gong bao xia. After that, every time we met, we ordered the same dish.
For us, it symbolizes getting together. The owner of the small restaurant where we eat our gong bao xia is my mother's age. The restaurant's interior is decorated with old Taiwanesestyle furniture and pictures. When the owner first served us gong bao xia – prepared with red hot chilies – we were afraid the dish would be too spicy. But the red chilies smelled delicious and the peanuts were dry and crispy. No doubt, next time when we visit Taiwan, we will eat gong bao xia. Cathy Liu – Peter Lemmens
mall Serve in s with top bowls and ring p chopped s n onio s.
asia east / southeast
Recipe serves 4
Gong bao xia
Spicy shrimps with peanuts / Taiwan
Cut the red hot chilies in very thin slices. The seeds will make the dish extra hot; you can remove them if you want your shrimps to be less hot. Peel the garlic and cut it in thin slices. Peel the ginger root and finely grate it. Put all ingredients in separate small bowls and keep aside. Cut the spring onions in small slices and set aside. Heat a large, non-stick frying pan on medium heat and add the peanuts. Toss for a few minutes until the peanuts turn golden brown. Prepare the roux: combine rice wine, egg white, sugar, soy sauce, starch and vinegar in a bowl and mix well until combined. Heat the peanut oil in a wok on a high heat until the oil starts to smoke. Fry the shrimps for 2 minutes, remove, and set aside. Stir in the chilies, garlic and ginger and fry for a few seconds to release the fragrance. Add the peanuts and mix with a wooden spoon. Cook for 1 minute, add the roux, and mix well to combine all ingredients.
20 rainbow or tiger shrimps
For the roux: 1 tbsp rice wine
3 red hot chilies
Ingredients
Remove the heads and shells of the shrimps, but keep the tails. Carefully cut a slice at the back and remove the dirt from the tails. Pour water in a large bowl, add the shrimps and 2 tablespoons of salt, and leave for 15 minutes. Then place the shrimps in a colander and rinse under cold running water to remove the salt and any remaining impurities. Pat the shrimps dry with kitchen paper and refrigerate.
1 egg white 3 garlic cloves 1 tbsp sugar 2,5 cm (1 inch) fresh ginger root
2 tbsp soy sauce
3 tbsp peanut oil
1 tbsp cornstarch
80 g (3 oz, ½ cup) unsalted peanuts
1 tbsp rice vinegar
2 stalks spring onions, green part ½ tsp sesame oil
Remove the wok from the heat and stir in the shrimps. Flavor with sesame oil.
93
Bibimbap is mixed rice - bibim meaning ‘mixing together’ and bap ‘rice’. It is a traditional South-Korean dish consisting of rice mixed with several ingredients, hot chili paste and sesame oil. There are many Bibimbap variations. The most popular one, also my favorite, is Chunjoo Bibimbap, with bean sprouts, roots of balloon flower and green pumpkin, meat, fried eggs and chili paste. Chunjoo is famous for its tasteful bean sprouts and the abundant sun in the Chunjoo region makes the chili spicier.
Koreans say: 'If you loose your taste and appetite, bibimbap will help you recover'. Sang-Pil Sim
Recipe serves 4
asia east / southeast
360 g (11½ oz, 2 cups) short-grain (Korean or Japanese) rice
Ingredients
Bibimbap
Boiled rice with meat and vegetables / Korea
50 g (1¾ oz) (soy) bean sprouts 50 g (1¾ oz) spinach 50 g (1¾ oz) carrots cut into thin strips (julienne) 1 zucchini, cut into thin strips
Wash the rice several times in cold water until the water is clear. Drain and place the rice in a heavy pot. Add 600 ml (20 fl oz, 2½ cups) cold water. Cover and bring to a boil. Reduce the heat and let simmer, covered, for about 15-20 minutes or until the rice is done. Remove the pot from the heat and set aside, covered. Prepare the vegetables and set aside in separate bowls: Rinse the (soy) bean sprouts. Put them in a large pot with 125 ml (4 fl oz, ½ cup) water and ½ teaspoon of salt. Bring to a boil and cook for 8 minutes. Drain and mix with 2 tablespoons of sliced spring onion, ½ teaspoon of minced garlic and ½ teaspoon of sesame oil. Put the spinach in a pot of boiling water and blanch for 30 seconds. Rinse it under cold running water, drain, and squeeze lightly. Season with a pinch of salt, 1 teaspoon of soy sauce, 1 teaspoon of minced garlic and 1 teaspoon of sesame oil. Blanch the carrots in boiling water for 1 minute and drain. Sprinkle the zucchini with ½ teaspoon of salt and mix. After a few minutes, wash out the salt. Blanch the zucchini in boiling water for 1 minute and drain. Sauté the shiitake slices with 1 tablespoon of vegetable oil until soft. Add 2 teaspoons of soy sauce, ½ teaspoon of sesame seeds, and stir for 2 minutes. Cut the beef into thin slices and coat the slices with 2 tablespoons of soy sauce. Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat. When the oil turns hot and smoky, add the beef and stir-fry for 1 minute. Mix ½ teaspoon of sesame oil with the beef. Beat the egg lightly with a fork. Place 1 tablespoon of oil in a non-stick frying pan and pour in the egg mixture. Fry until the mixture is set. Turn the omelet on a chopping board and slice it into thin strips. Prepare the chili paste seasoning: mix the chili paste with the remaining slices of green onion and minced garlic, and add sugar and 1 teaspoon of sesame oil. Place in a small bowl. Place the cooked rice in large bowl and arrange the vegetables on top. Sprinkle with the remaining sesame oil and sesame seeds. Arrange the beef on top. Place the egg in the center. TIP! During dinner, pass around the chili paste seasoning in a separate bowl. Add your preferred amount of chili paste and mix with a spoon.
95
50 g (1¾ oz) shiitake mushrooms, cut in thin slices 50 g (1¾ oz) beef eye filet 1 egg 25 g (1 oz, ½ cup) finely sliced spring onion 2 garlic cloves, chopped 50 ml (2 fl oz) vegetable oil 50 ml (2 fl oz) sesame oil 1½ tsp salt 2 tbsp chili paste 75 ml (3 fl oz) soy sauce 1 tsp sesame seed ½ tsp sugar
Recipe serves 4
ASIA south
I was born in the Netherlands, and learned to enjoy Indian food while I was employed in Ireland, where my Indian friends served me all the wonderful Indian dishes.
This is my favorite. Dino Seelig
asia south
Recipe serves 4
Naan
Flat bread / India 2 tbsp dry yeast
Prepare the yeast mixture: place the yeast in a bowl. Add and stir 2 tablespoons of warm water and a pinch of sugar. Cover the bowl and leave to rise.
Transfer the dough to a lightly greased surface and knead it with your hands for about 5 minutes until it is elastic. If the dough is too dry, add some oil or yogurt. If it is too liquid, add some flour. Place the dough in a bowl; cover it with a clean towel and leave it for 2-3 hours at room temperature until it has doubled in size. Preheat the oven to 220°C (425°F / Gas 7). Line a baking tray with baking paper. Divide the dough into 8 lemon-sized balls and let rest for another 3-4 minutes. With the palms of your hand, press each ball into an oval shape ½-1 cm (¼-½ inch) thick. Place on a baking tray, brush lightly with the remaining ghee (or olive oil), sprinkle the coriander and onion seeds on top and bake for about 10 minutes, until puffed up and golden brown.
1 tbsp sugar
Ingredients
In a large bowl, sift the flour and stir in the baking powder, salt, remaining sugar and 2 tablespoons of ghee (or olive oil). Add the yeast mixture and gently fold it into the flour. Gradually add the yogurt and stir until combined. Mix until the dough forms a ball.
600 g (1 lb 5 oz, 4 cups) all-purpose flour 1 tsp baking powder 3 tbsp melted ghee at room temperature (or olive oil) ½ l (17 fl oz, 2 cups) yogurt 1 tbsp coriander seeds 1 tbsp onion seeds 1 tsp salt
TIP! Serve warm, with a curry or chicken dish.
99
Chutney is a spicy mix that is served with dishes, such as dosa.
Good chutney will whet your appetite. It will spice up even the blandest of foods. Indian chutneys are spicy and hot. Spicy because they contain a lot of Indian spices and hot because of the chilies that are added. If the real Indian chutney is too hot for your taste, you can keep the spices, but don’t use the chilies. Sandeep Sangameswaran
asia south
Recipe serves 4
Naariyal & dhaniyaatamaatar chatni
Coconut chutney & coriander-tomato chutney / India For the coconut chutney:
Prepare the coconut chutney as follows:
Ingredients
If you use fresh tamarind, first put it in water for 10 minutes, then crush to extract the juice. Fry the chili, garlic and nuts in a non-stick frying pan over medium heat for 1 minute to release the flavors. Put in a blender and add the coconut and tamarind (juice or paste). For a firm chutney, grind. And for loose chutney, blend and add water and salt.
1 long tamarind bean (or 1 tbsp tamarind paste)
For the coriandertomato chutney: 40 g (1¼ oz, 1 cup) coriander leaves
4 red hot chilies, seeds removed and finely sliced
1 large tomato
Prepare the coriander-tomato chutney as follows:
70 g (2½ oz, ½ cup) fresh coconut, grated
70 g (2½ oz, ½ cup) fresh coconut, grated
Wash the coriander and pick the leaves from the stem. Cut the tomato into small cubes. Place the coriander and tomato in a blender. Add the coconut, chilies, and tamarind paste and blend to a thick paste.
2 garlic cloves, chopped
2 green hot chilies, seeds removed and finely sliced
Heat the vegetable oil in a non-stick frying pan and, when hot, add the mustard seeds. Stir-fry on low heat for a few seconds until the flavors are released. Add the urid dal and fry golden brown. Add the ground paste and fry until the raw smell disappears. Add salt to taste and serve.
1 tbsp ground nuts 1 tbsp vegetable oil Salt ½ tsp mustard seeds ½ tsp urid dal (yellow lentil)
TIP! Serve the chutney in small bowls with dosa (for recipe see p. 103).
A pinch of tamarind paste Salt
101
Thin crispy dosas make an amazing breakfast. Dosa, a dish originally from South India, is hugely popular in the UK and the US. Dosas can be combined with side dishes such as chutney (for recipe see p. 101), sambar or masala. It is also a popular breakfast or light meal (along with chutney) in many parts of India. Sandeep Sangameswaran
asia south
Recipe serves 4
Dosa
Pancake made from rice and lentils / India
Beat the yogurt to make it smooth. Add to the rice batter. Add water if needed: the consistency of the batter should be thick enough so that it spreads uniformly on a spoon. Heat a non-stick frying pan on high heat. When hot, gently pour in a small ladle of batter in the center of the pan. Spread with the back of the spoon into a thin circle in such a way that the sides are formed first and the center is filled with batter. Pour a teaspoon of ghee (or oil) over the surface of the dosa and also around its edges. Hold the pan by its handle, lift up and swirl to make the drizzled ghee (or oil) spread all over the dosa. Flip and bake for 1 more minute until crisp. Repeat with the remaining batter.
180 g (7 oz, 1 cup) plain, white rice 180 g (7 oz, 1 cup) parboiled rice
Ingredients
Mix the plain and parboiled rice and the urid dal and wash. Add plenty of water and the fenugreek seeds. Allow to soak for at least 7-8 hours or overnight. Again wash the rice by draining the water 2 to 3 times. Drain and place the rice mixture in a blender. Grind to a paste; the rice should be cut into sand-like grains. Add sodium bicarbonate and salt and mix well. Keep this batter aside in a warm place for another 8 to 10 hours. After this fermentation, stir well.
4 tbsp white urid dal (lentil) ½ tsp fenugreek (menthi) seeds ½ tsp sodium bicarbonate ½ tsp salt 125 ml (4 fl oz, ½ cup) plain, white yogurt 10-12 tsp ghee or oil as preferred
Serve warm with chutney.
103
There are many regional and personal variations of this dish. My mother’s recipe and the one from Hyderabad (Andra Pradesh) are my favorites.
Chicken Biriyani is prepared for Sundays and special occasions. The kitchen of South India varies from the North Indian cuisine starting with the base ingredients. In the South, the staple ingredients are rice and pulses. These are used in an infinite number of dishes from breakfasts to desserts. In the North of India, the base ingredients are roti and naan (wheat flour). Srisaran Venkatachalam
Recipe serves 4
asia south
750 g (1½ lbs) chicken (filets or legs)
Hyderabad murga biriyani
4 medium-sized onions 2.5 cm (1 inch) fresh ginger root, peeled and cut in slices 2 garlic cloves, peeled and cut in quarters
Ingredients
South Indian fried rice dish with chicken / India
400 g (14 oz, 2 cups) Basmati rice, uncooked
5 cardamom pods, crushed 2 cloves 2 cinnamon sticks 2 bay leaves
Rinse the rice under cold running water until the water runs clear. Place the rice in a large bowl, cover with water, and soak for at least 30 minutes; then drain. Cut 3 onions in thin, long slices. Heat 2 tablespoons of oil in a non-stick frying pan over medium heat. Add the onion slices and fry until golden brown. Set the fried onions aside.
2 green chilies, finely chopped 1 tsp red hot chili powder
Blend the remaining onion, the ginger slices and the garlic into a fine paste and set aside. Cut the chicken in pieces of around 5-7 cm (2-3 inch). Alternatively, use chicken legs. With a sharp knife, make fine cuts on one side of the chicken pieces. This will allow the spices and flavors to enter during frying. Heat the remaining oil in a large, deep pan over high heat. The oil should become hot but not yet smoking. Add the cardamom, cloves, cinnamon and bay leaves. Lower the heat and fry the spices until fragrant.
1 tsp coriander powder 1 tsp garam masala A pinch of turmeric
Carefully - the hot oil will splatter - add the ginger, garlic and onion paste. Stir-fry and mix well until the paste is golden brown and has combined with the spices.
1 cup tomato purée
Add the green chilies and half of the chopped coriander and mint leaves.
1 lemon, juice only
Add the chicken and stir-fry until glazed and coated all over. Add the red chili, coriander powder, turmeric, and garam masala and stir for 1 minute. Lower the heat. Add the tomato purée and let simmer for 20-25 minutes or until the oil separates and floats on top. Stir and turn the chicken occasionally.
1 bunch coriander leaves, finely chopped
Add the rice, 300 ml (10 fl oz, 1½ cup) water, and salt. Bring to a boil. Reduce the heat to medium-low, cover and let simmer for 20 minutes. Do not stir; the rice should cook on top of the chicken mixture. Check after 12 minutes; if the rice is dry, add 50 ml (2 fl oz, ¼ cup) of water and continue cooking. When ready, mix the rice but do not stir too much. Sprinkle the fried onions on top, and add the remaining chopped coriander, mint leaves and lemon juice.
105
1 bunch mint leaves, finely chopped 125 ml vegetable oil (or ghee) ½ tsp salt
Instead you may a of mango, ls or papaya o use pineapple . You may sweet lass vary the i ve a salty la rsion by preparing ssi (re by 1 tsp o place the sugar f salt tsp groun and add 1 d cumin) .
Mango Lassi is a popular drink in India and Pakistan. It originates from from Central Punjab (Northwest India). Lassis are enjoyed chilled as hot-weather refreshment. In Central Punjab, the summers can be extremely hot. Farmers, having to work on the land under the scorching sun, first made this drink by adding salt to milk. They kept the drink fresh in thick clay pots. Later, mango was added. Mango is India’s national fruit; it is available in abundance, everywhere in India and Pakistan. Satya Munaga – Ali Awan
asia south
Recipe serves 4
Aam lassi
Mango yogurt drink / India + Pakistan 1 ripe mango, peeled and chopped
Transfer all ingredients into a blender and process. Pour into glasses and add some crushed ice.
150 ml (5 fl oz) milk
Ingredients
TIP! For a good Mango Lassi, you’ll need ripe, tasty mangoes. If these are not available, you may also use mango pulp.
175 ml (6 fl oz) natural yogurt 2 tsp sugar Crushed ice, to serve
107
Recipe serves 4
pacific
True Aussies can't live without it. Chicken Parmigiana is one of Australia’s national dishes. You will find it in almost all pubs, bars, and casual restaurants of Australia. As the name of the recipe suggests, the dish is an adaptation from the Italian pollo alla parmigiana. University students took the dish home from their pubs and made it popular throughout Australia. Chicken Parmigiana is served with French fries (chips) and salad. Most pubs also have 'Parma and Pot' nights, where the dish is served with a beer included. Lindsay Brown
PACIFIC
Recipe serves 4
Chicken Parmigiana Breaded grilled chicken Italian style / Australia Slice the chicken breasts horizontally. Place them on a chopping board and flatten them with a meat mallet until the filets are approximately 1-1.5 cm (½ inch) thick.
Heat the oil and butter in large non-stick frying pan over medium heat. Fry the chicken filets approximately 3 minutes on each side until they are golden brown. Preheat the oven to 220°C (425°F / Gas 7). Transfer the chicken filets to an oven dish. Then spread 1½ tablespoon of tomato sauce over each filet and sprinkle them with both cheeses. Grill the dish until the cheese has melted. TIP! Serve with a salad and French fries.
Ingredients
In one bowl, lightly beat the eggs with the milk. In a separate bowl, add the flour and some pepper and salt. And in a third bowl, put the breadcrumbs. Dip each chicken filet in the flour, then in the egg mixture, and finally in the breadcrumbs.
4 chicken breast filets
For the garnish:
1 egg
250 ml (8½ fl oz, 1 cup) Italian tomato sauce (passata)
125 ml (4½ fl oz, ½ cup) milk 125 g (4½ oz, ½ cup) all-purpose flour 150 g (5 oz, 1 cup) dried breadcrumbs 1 tbsp olive oil 1 tbsp butter Salt and pepper
111
70 g (1½ oz, ½ cup) Parmesan cheese, grated 70 g (1½ oz, ½ cup) Mozzarella cheese, grated
Recipe serves 4
the americas North / The United States of America
Chili is a spicy stew that is popular all over the US. This variety – Cincinnati chili – was imported by Macedonian immigrants in the 1920s. I learned to appreciate and cook it when I was a student at Oxford, Ohio, which is near Cincinnati. Cincinnati chili is typically served over spaghetti or as a Coney (hot dog) sauce. It has a thinner consistency than other chilies and it gets its distinctive flavor from the small measure of chocolate or cinnamon that is added. Garnish your chili dish with oyster crackers and season with Tabasco sauce. I also like adding sliced jalapeùo peppers. Michael T. Andreas
nati chili For Cincin ere are , th over pasta yles: several st i sta + chil 3-way: pa dar cheese ed ched + shredd beans ay + red w 3 : y a w 4way + 5-way: 4- ion e on diced whit
THE AMERICAS North / The United States of America
Recipe serves 4
Cincinnati chili Spicy beef sauce / USA Heat oil in a large non-stick frying pan over medium heat. Sauté the onion, garlic and chili powder. Crumble the beef in the pan. Raise the heat and fry until the beef is slightly browned.
TIP! Serve in a large bowl with one or more of the following: spaghetti, chopped onions, red kidney beans, or finely shredded cheddar cheese. Accompany with oyster crackers.
Ingredients
Add all the remaining ingredients and cover the pan. Lower the heat and let simmer for 2 hours, stirring occasionally. Remove the lid and let simmer for another ½ hour until most of the liquid is vaporized but the mixture is still liquid. Remove the bay leaves.
1 kg (2 lb 4 oz) ground beef
1 tsp allspice powder
2 tbsp vegetable oil
1 tsp cinnamon
2 medium sized onions, chopped
1 tsp cumin ½ tsp black pepper
3 garlic cloves, chopped ½ tsp cayenne pepper ½ l (16 oz, 2 cups) water ½ tsp paprika powder 3 tbsp tomato purée A pinch of oregano 250 ml (8 fl oz, 1 cup) tomato sauce
2 tbsp chili powder
100 ml (3½ fl oz) brown beer
½ tsp coriander seeds
2 tbsp red wine vinegar
6 bay leaves
1 tsp Worcestershire sauce
1 tsp salt and ½ tsp pepper
1 tsp unsweetened cocoa (or dark chocolate)
115
At first I found it hard to come up with recipes typical for my part of the US, which is New Jersey. But then my colleagues mentioned cookies! These cranberry cookies are definitely typical; New Jersey is a large producer of cranberries.
Americans love to bake cookies. And at Christmas, we organize cookie exchange parties, allowing friends and family to try out all kinds of cookies ranging from the classic to the downright experimental. Jennifer Braggin
THE AMERICAS North / The United States of America
Recipe serves 4
Cookies
White chocolate cookies with almonds and cranberries / USA 110 g (3½ oz, ½ cup) unsalted butter, softened
Preheat the oven to 190°C (375° F / Gas 5).
Add the white chocolate chunks, cranberries and almonds and blend well. Line up two baking trays with baking paper. From the dough, form hazelnut-sized balls and arrange them on the baking tray. Make sure there is enough space between the balls so they don’t stick during the baking. Bake for 8-10 minutes. Take the cookies out of the oven when they are still doughy and moist on the inside, but crisp on the outside.
110 g (3½ oz, ½ cup) golden brown sugar
Ingredients
Beat the butter, sugars and egg into a creamy mixture until all of the sugar has dissolved. Then sift the flour and baking soda into the butter and egg mixture. Add the salt and brandy (optional) and stir until the flour is absorbed.
110 g (3½ oz, ½ cup) sugar 1 egg 300 g (7 oz, 1½ cup) all-purpose flour ½ tsp baking soda 150 g (5 oz, ¾ cup) white chocolate (small chunks) 150 g (5 oz, 1 cup) dried cranberries 50 g (1¾ oz, ¼ cup) almonds, flakes A pinch of salt 1 tbsp brandy (optional)
117
Carrot cake is a good example of a recipe that is made in many American homes, but that is as varied and diverse as the Americans who make it. Carrot cake can be made with walnuts or pecans; some people add pineapple, coconut, or raisins; some people make it with white frosting while others swear by a cream cheese frosting. It is a dessert you will see at a family picnic, at a quality restaurant, or even as a wedding cake! This is my mom's recipe; I prepare carrot cake whenever I miss home. Pamela Fischer
can be The cake ers arate lay p e s 3 in it made recipe) or e h t in d e 1 (as describ a larger pan (9x1 in as t can be pu ular baking pan, as ang inch rect ows) or even used h s e e the pictur tter to make littl a b e k cupca l cakes. individua
THE AMERICAS North / The United States of America
Recipe serves 4
Carrot cake USA
For the cake:
Preheat the oven to 165°C (325°F / Gas 3). Grease and flour three 20 cm (8 inch) cake layer pans.
Sift together flour, baking soda, baking powder, cinnamon and salt. Add this to the egg mixture and beat until smooth. Gently fold in the carrots, walnuts and coconut. Pour one-third of the cake mixture into each pan and bake for 30 minutes. Allow the cakes to cool to room temperature. Blend all ingredients for the frosting into a smooth mixture, with no more lumps of powdered sugar. Spread the frosting on top of each layer, and stack them. Finish with frosting the top and sides of the layer cakes.
350 g (11½ oz, 1¾ cup) sugar
Ingredients
Beat the sugar and vegetable oil into a creamy mixture. Add the eggs one at a time, each time beating the mixture until the egg is absorbed.
300 ml (10 fl oz, 1¼ cup) vegetable oil
40 g (1¼ oz, ½ cup) coconut, flakes or chopped 165 g (5¼ oz, 1 cup) walnuts, chopped For the frosting:
4 eggs 250 g (8 oz, 2 cups) allpurpose flour
250 g (8 oz) cream cheese 2 tsp vanilla sugar
2 tsp baking soda 2 tsp baking powder 1 tsp cinnamon powder 1 tsp salt 400 g (13 oz, 3 cups) carrots, grated
119
50 g (1¾ oz, ¼ cup) butter 450 g (1 pound, 3¾ cups) powdered sugar
The best brownie is one that is just baked, still slightly warm, crispy on top and with melted chocolate chips in the middle. This is our customized version of the brownie recipe that has served us well over the years. This recipe has been on an index card for years, and has been heavily updated as the recipe has been improved. These rich brownies are delicious alone, or with a warm cup of milk or hot chocolate. The optional ingredients may add an interesting flavor. Trevor Carlson
You can u s chocolate e any , though in America, we use To ll chocolate chips. The house y are delicious and defin quite itely remind m e of home .!
THE AMERICAS North / The United States of America
Recipe serves 4
Brownies USA
2 eggs
Preheat the oven to 180°C (350°F / Gas 4). Line the bottom of a square (23 cm, 9 inch) baking tin with baking paper.
170 g (6 oz, ¾ cup) butter, melted
Break the eggs and beat them lightly with a fork.
Sift the flour, cocoa powder and salt in a bowl. Fold them in gently with the egg and butter mixture without knocking out the air.
Ingredients
Mix the butter, sugar, and vanilla and beat for several minutes until soft and creamy. Add the beaten eggs a little at a time and mix until combined.
340 g (11½ oz, 1½ cup) sugar 1½ tsp vanilla extract 60 g (2¼ oz, ½ cup) unsweetened cocoa powder
Scrape the batter into the baking tin and smooth the top. Bake for 25-30 minutes. Test the brownies to make sure they are ready: pierce the center with a fork; it should come out dry. If it is not dry, return the brownies to the oven for a few additional minutes. Let the brownies cool in the tin. Remove, cut into squares, and optionally sprinkle with powdered sugar.
85 g (3 oz, ¾ cup) all-purpose flour A pinch of salt Powdered sugar, to serve
TIP! Feel free to add your favorite ingredients such as chopped nuts, chocolate chips or M&Ms, directly to the batter before cooking.
121
the americas Central / south: Latin America
Humita is Spanish for bow tie. Humitas are packed in a corn leaf in the shape of a bow. They are popular all over South and Central America. The main ingredient is ground corn mixed with basil and onion. Other ingredients depend on the country. In Argentina, cheese is added, while in Peru, sweet humitas with raisins are popular. Rafael Venegas
g on the Dependin a little bit the corn, variety of e added to the corn ay b ds of sugar m hilean variety nee ot. he C filling. T erican corn does n m t A t d corn, bu e sugar, bu n n a c e s lso u nt. You can a bit differe a e b y a m the taste
Recipe serves 4
THE AMERICAS Central / south: Latin America
Humitas
Corn bow ties / Chile Makes filling for about 12 humitas:
Carefully strip the corncobs from their husks. Keep the bigger and best husk leaves, wash them in water and pat dry. If the leaves are too hard, put them in boiling water for a few minutes to soften. Drain and pat dry. Set aside to use for the humitas packets.
Place the butter in a large pan, large enough for the corn filling. Melt on medium heat and sauté the shallots until they turn translucent. Add the vegetable oil, basil, salt and paprika powder and stir until combined. Let simmer for a few minutes and keep stirring. Add the corn paste and stir to mix. Cook for 5 minutes and check the consistency. The mixture should be creamy, not thick nor soupy. If it is too dry or thick, add milk little by little, stirring constantly. Stop adding milk when the mixture begins to lose consistency. If the mixture is too soupy, add polenta or cornmeal and cook while stirring constantly, until the mixture begins to thicken. The amount of milk or polenta (or cornmeal) needed depends on the moisture content of the corn. When the consistency of the paste is as desired, remove from the heat and let cool. Refrigerate, preferably overnight, as the paste will thicken a bit more. Prepare the packets: take one husk, or two small husk leaves overlapped. The size of the packets will vary, depending on the size of the husk leaves, personal preference, or the occasion. Spoon about 2-4 tablespoons of the cold corn mixture in the center. Make small rectangular packets. Fold one side of the husk over the corn mixture. Fold the pointy end of the husk down and tuck in while you fold the other side over. Close firmly and attach at the middle, using a 1.5 cm (½ inch) wide strip cut from the husk leaves, giving it the shape of a bow tie. Place a wire rack on the bottom of a large pot or cover the bottom with the reserved corncobs. Pour in water, but just enough not to cover the wire rack or corncobs completely. Bring water to a boil and place the humitas, seam side down, in the pot. Cover with a lid and steam for 20-30 minutes. Check the water from time to time, add more water if necessary but make sure it does not touch the humitas. Serve warm or cold.
125
Ingredients
Cut off the kernels from the corncobs vertically with a knife. Keep the corncob. Place the kernels in a food processor and pulse shortly, enough to obtain a soft paste that is not liquid. The corn mixture should be thick enough to form a mound that keeps its shape. However, if the corn is too dry and doesn’t blend well, add a little milk.
6 large corncobs, including husks 2 shallots, chopped 3 tbsp butter 8 basil leaves, finely chopped 1 tbsp vegetable oil 1 tsp salt 2 tbsp paprika powder 125-250 ml (4-8 fl oz, ½-1 cups) milk or polenta or cornmeal
Mole is a thick sauce, typical of the Mexican cuisine, where each region has its own mole.
My hometown Puebla is the city where Mole Poblano originated. This Puebla mole is the most famous. It is prepared with hot chilies, nuts, banana and of course chocolate. Every day of the year, somewhere in Mexico, there is a village celebrating its annual fair. On this occasion, the women prepare their own mole in huge cazuelas for 50-100 people. It is a point of honor that everybody is welcome to eat, dance and party. Arturo Sibaja-Hernandez
THE AMERICAS Central / south: Latin America
Recipe serves 4
Mole Poblano Aztek chicken with chocolate sauce / Mexico
4 chicken breasts or legs
Cut the chicken pieces in half. Place them in a large pot, cover with water, flavor with the onions and garlic, and bring to a boil on medium heat. Cook for 20 minutes. Remove the chicken from the stock and set aside. Also remove the onions and garlic and place in a bowl. Keep the stock aside.
Heat the oil in a large non-stick frying pan over medium heat. Add the boiled chicken pieces and fry softly until golden brown on all sides. Remove the chicken from the pan. Add the paste to the same pan and stir well, on low heat, in the remaining oil until combined. Add the chicken and turn it around until it is coated with the mole poblano. Add stock until the chicken is covered. Season with a pinch of salt and bring to a boil. Lower the heat and let simmer for 30 more minutes.
½ tsp anise seeds 2 onions, in quarters
Ingredients
Peel the tomatoes. Remove the seeds and cut into small cubes. Add to a blender together with the dried chili, almonds, peanuts, tortilla, anise seeds, coriander seeds and chocolate. Also add the onions and garlic from the stock. Blend everything to a fine paste (mole poblano). Add some drops of warm water if the paste is not smooth enough.
1 tortilla, crumbled
½ tsp coriander seeds 2 garlic cloves, cut in half 4 plum tomatoes
50 g (2 oz) dark chocolate (75% or more cacao solids), roughly chopped
3 tbsp dried hot chilies 1 tbsp olive oil 25 g (1 oz) almonds flakes 25 g (1 oz) peanuts, toasted and ground
Place in a bowl, sprinkle with some toasted sesame seeds, and serve with cooked rice and tortillas. TIP! Horchata is a popular drink in Mexico. It puts out the fire on your tongue when eating spicy food. It is prepared with rice, milk, cinnamon and vanilla and served ice cold.
127
25 g (1 oz) sesame seeds, toasted Salt
To me, Vatapà represents the fusion between the original Brazilian kitchen and the African kitchen. Vatapà originates from Bahía, in the northeast of Brazil, a region with a strong African influence. It is a very tasty and exotic dish which illustrates well the multicultural character of Brazil. Vatapà is sold at the food stalls that are very typical for Bahía. Brazilian co-workers
edient taple ingr bright s a is il o is a Dendé cuisine. It Latinn ia il z a r le in in the B oil availab bstitute it m l a p e g n ora You can su il and . s e r o t s n o America ican palm r f A t s e W with half lf peanut oil. ha
THE AMERICAS Central / south: Latin America
Recipe serves 4
Vatapá
Fish and shrimp stew with nuts / Brazil 3 tbsp dendé oil
Peel the onion and garlic and chop them finely. Peel and grate the fresh ginger root. Cut the chilies in half along the length; remove the seeds and ribs, and chop finely. Place these ingredients in a bowl and set aside.
Cut the white fish into 2.5 cm (1 inch) cubes. Remove heads, shells and tails of the raw shrimps. Cut in half, lengthwise, and remove the dirt from the tails. Rinse under cold running water to remove any remaining impurities. Pat dry with kitchen paper. Refrigerate the shrimps and fish. Grind the dried shrimps to a powder in a blender. In a large pot, heat the dendé (or peanut) oil over medium heat. Add the onion, garlic, ginger and chili mixture. Sauté for about 5 minutes until fragrant; be careful not to burn it. Add the ground shrimps and stir for 1 minute to combine. Increase the heat and add the chicken stock, ½ cup at a time. Keep stirring to keep the mixture smooth. Cook for about 15 minutes until reduced. Stir in the coconut milk, peanut butter, lime juice, salt and tabasco and bring to a boil. Reduce the heat to medium and let simmer for about 15 minutes, stirring occasionally. Brush a saucepan with a little oil and place the pan over medium heat. When the oil starts to sizzle, add the fish cubes in a single layer and fry for 2 minutes. Pour in the broth mixture and slowly bring to a boil. Add the chopped tomatoes and coriander leaves, and cook for about 8 minutes, or until the fish is done. Add the shrimps and cook for 2 more minutes until the shrimps turn pink.
Ingredients
Chop the coriander leaves finely. Peel the tomatoes, remove the seeds and chop coarsely.
1 large onion
750 g (1½ lbs) white fish filets (e.g. pollock, cod, whiting, snapper, monkfish)
3 garlic cloves 5 cm (2 inch) fresh ginger root 4 large red jalapeño chili peppers ½ bunch coriander leaves
500 ml (17 oz, 2 cups) chicken stock 500 ml (17 oz, 2 cups) coconut milk 100 g (3½ oz) peanut butter 1 tsp salt
6 medium plum tomatoes
2 drips tabasco, to taste
100 g (3½ oz) dried shrimps
2 limes, juice only
12 large, raw shrimps (prawns)
6 sprigs coriander, for garnish 1 lime, cut into wedges
Distribute the Vatapá evenly among 4 bowls. Squeeze a wedge of lime over each bowl and add a lime wedge. Garnish with coriander sprigs and serve hot with cooked white rice.
129
Alfajores de maicena are a sweet dessert from Argentina.
They can be eaten after a meal or during tea time. One of the ingredients is dulce de leche, which plays an important role in the Argentinean culinary tradition. In English, dulce de leche would translate into milk caramel, milk candy, milk jam, or caramel spread. Esteban Angeletti
THE AMERICAS Central / south: Latin America
Recipe serves 4
Alfajores de maicena
Cornstarch cookies / Argentina 300 g (10 oz, 2 cups) cornstarch
Preheat the oven to 175°C (350°F / Gas 4). Sift the cornstarch with the flour and baking powder in a bowl.
Stretch the dough on a surface covered with flour until it is about 1 cm (¼ inch) thick. Cut the dough into circles of about 5 cm (2 inch) diameter using the rim of a drinking glass or a round cookie cutter. Put the circles on baking paper or ungreased cookie sheet. Bake for about 15 minutes. Let cool. Spread some dulce de leche on one cookie and put a second cookie on top. Repeat this with the rest of the cookies. Put the grated coconut on a dish and roll the alfajores through the coconut to coat them. TIP! Make your own dulce de leche: place 500 ml (2 cups) of whole milk and 125 g (½ cup) of sugar in a large saucepan and cook over medium heat, stirring constantly until the sugar is completely dissolved. Bring to a boil and stir in 1 vanilla pod, cut along the length (alternatively use 1 teaspoon of vanilla sugar) and ¼ teaspoon of baking soda, dissolved in some cold milk. Lower the heat and keep cooking, stirring constantly when the mixture thickens. Remove the pan from the heat and cool before use.
150 g (5 oz, 1 cup) all-purpose flour
Ingredients
Beat the butter and sugar until creamy. Add the egg yolks one at a time until absorbed. Then add the dry ingredients a little at a time. Add lemon zest and mix to form a stiff, elastic dough. Let rest for at least half an hour.
2 tsp baking powder 100 g (3½ oz, 1 cup) sugar 200 g (7 oz) butter or margarine (at room temperature) 3 egg yolks 1 tbsp vanilla extract Lemon zest of 1 lemon 500 g (1 lb 2 oz) dulce de leche 100 g (3½ oz) coconut, grated
You can test if the dulce de leche is ready by cooling a teaspoon of the dulce mixture on a dish. It is ready when the mixture is firm and does not move when you swirl the dish.
131
A refreshing aperitif. The word caipirinha is diminutive of caipira, referring to someone from the countryside (a hillbilly). However, when people order a nice and cold caipirinha, they don’t have this meaning on their mind. Brazilians drink caipirinha as a refreshing aperitif, or when they go to the beach on a sunny afternoon. Mauricio Manfrini
, Normally it with you make use may also u o y t u b lime, ineapples, p s a h c u s s other fruit awberries or , kiwis str uits. passion fr
THE AMERICAS Central / south: Latin America
Recipe serves 4
Caipirinha
Lime cocktail / Brazil 4 limes
Prepare the caipirinha directly in the serving glasses. For each glass (large, not too high), cut the lime in quarters and put it in the glass. Cover the lime quarters with 2 tablespoons of sugar. With a wooden stick or spoon, smash the lime and sugar, slightly crushing the limes and releasing the juice.
Serve with a sprig of mint.
Ingredients
Pour a shot of cachaรงa (50 ml, 2 fl oz) in the glass and add crushed ice. Stir gently until the sugar is dissolved and the mixture is combined.
8 tbsp white sugar 200 ml (7 fl oz) Cachaรงa (sugarcane alcohol) Crushed ice 4 sprigs mint
133
Colophon Publisher
Prof. Gilbert Declerck CEO
Editors
Hanne Degans Jan Provoost
Graphic design and layout
Kunstmaan
Photography
Jan Pollers
Image processing
Jochen Verghote
Food stylist
Lucid, Katleen Willaert
Realization
Chris Vanherck
With thanks to
Dille & Kamille, Antwerpen, Belgium Bazarbizar, Antwerpen, Belgium Zara Home, Wijnegem, Belgium Hermans Suikermais BV, Kessel, The Netherlands
Contact person
Katrien Marent Corporate Communications Director katrien.marent@imec.be
IMEC
Kapeldreef 75 B-3001 Leuven - Belgium
Phone +32 16 28 18 80 Fax +32 16 28 16 37 www.imec.be
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We offer you this cookbook for the occasion of IMEC’s 25th anniversary.
This cookbook was made possible thanks to the contributions of the following people: Michael T. Andreas, Alexandru Andrei, Esteban Angeletti, Maryam Ashouei, Ali Awan, Fabrice Axisa, Salma Bakr, Jennifer Braggin, Lindsay Brown, Trevor Carlson, Ronald Cottam, Jérome Daviot, Harold Dekkers, Ingrid De Wolf, Pamela Fischer, Takuo Funaya, Cat Ghiotti, Danny Goossens, Dirk Hendrickx, Alexei Ivanov, Geraldine Jamieson, Abdulaziz Karimkhodjaev, Annemie Kumps, Andrada Lazea, Peter Lemmens, Cathy Liu, Zhe Ma, Stéphane Malhouitre, Mauricio Manfrini, Dirk Manger, Katrien Marent, Olfa Marzouk, John McCormack, Satya Munaga, Malgorzata Pawlak, Nga Pham, Lars-Åke ˘ Tezcan, Sandeep Sangameswaran, Ragnarsson, Daniel Ruiz Aguado, Deniz Sabuncuoglu Dino Seelig, Arturo Sibaja-Hernandez, Sang-Pil Sim, Inge Struys, Xiao Sun, Cristina Torregiani, Dimitrios Velenis, Rafael Venegas, Srisaran Venkatachalam, Frank Vleugels, Shuzhen You, Brazilian co-workers.
Food brings people together. So did this cookbook. IMEC colleagues from all corners of the world shared their recipes and personal anecdotes for their favorite dishes. Dishes that remind them of a relative or dear one. That bring them closer to their culture or homes during their stay in Belgium.
A taste of imec
Celebrating 25 years of innovation in 2009
In 2009, IMEC lights 25 birthday candles. And since a celebration is always accompanied by good food, we want to treat you with this cookbook to thank you for your continuous support. ‘A taste of IMEC’ is a culinary travel around the world. We’ve collected some of the favorite dishes of our employees originating from about 60 countries. As you will see, besides being excellent researchers, they are also talented cooks.
We selected recipes from the five continents: Europe, Africa, Asia, the Pacific and the Americas. For each continent, the recipes are grouped per culinary region, from west to east, north to south. Each recipe is typical for the country of origin – through the ingredients, method of preparation, flavors, traditions and historical influences. Enjoy!
A taste of imec Celebrating 25 years of innovation in 2009
On January 16, 1984 IMEC’s memorandum of association was signed. Now, 25 years later, I’m proud to see that IMEC has developed into a world-renowned research institute. This is due largely to the perseverance of its founders, the leadership of Professor Baron Roger Van Overstraeten, who would look back proudly at the achievement of his life’s dream, the continuity of the cooperation with the government of Flanders, governmental institutes and Flemish universities, and most of all … the enthusiasm of its employees. The perfect combination of people who have built up years of knowledge and experience at IMEC and the continuous inflow of young talent from all over the world, was and still is a prerequisite for world-class research. Also the continued support of our industrial and university partners was indispensable for our evolution and growth. Together, we succeeded in putting Flanders on the world map of micro- and nanoelectronics. We look forward to a bright future for IMEC. I hope you enjoy this taste of IMEC … a taste of the world!
Gilbert Declerck, CEO IMEC
A
D
M
S
Aam lassi................................................................................................................107 Alfajores de maicena................................................................. 131 Asparagus, the Flemish way............................................7 Asperges op Vlaamse wijze............................................7
Dosa.................................................................................................................................. 103 Doughnut, Deep-fried twisted doughnut dipped in syrup..................................61 Dumplings, Dough dumplings of sauerkraut and mushrooms................45
Mango yogurt drink...................................................................107 Mapo tofu........................................................................................................... 89 Meat croquettes....................................................................................... 9 Milk pie........................................................................................................................... 31 Mint tea..................................................................................................................... 69 Mole Poblano............................................................................................ 127 Mosselen.................................................................................................................... 17 Mussels........................................................................................................................... 17
Salad from Nice.......................................................................................... 11 Salade Niçoise................................................................................................ 11 Sarmale........................................................................................................................ 47 Savoury tart........................................................................................................ 15 Shrimp and vegetable tempura...................... 85 Shrimps, Spicy shrimps with peanuts....................................................................................... 93 Soup, Lotus root soup with ribs............................................................................................................81 Soup, Beetroot soup.................................................................. 53 Soup, Wedding soup................................................................. 43 Spicy beef sauce................................................................................. 115 Spicy shrimps with peanuts............................................................................................................. 93 Spicy tofu and pork stew.............................................. 89 Spring rolls, Vietnamese spring rolls................................................................................................ 87 Stew, Fish and shrimp stew with nuts.............................................................................129 Sushi, Chirashi sushi.......................................................................83 Sweet-and-sour oven dish..........................................59
B Beef, Burgundy beef...................................................................... 21 Beef, Spicy beef sauce.......................................................... 115 Bibimbap................................................................................................................. 95 Bird’s milk............................................................................................................... 49 Bobotie........................................................................................................................59 Bœuf Bourguignon............................................................................ 21 Borsch............................................................................................................................. 53 Bread, Flat bread................................................................................... 99 Bread, Turkish bread.....................................................................77 Brownies.................................................................................................................. 121
Asperges op Vlaamse wijze
Jansson’s frestelse
7
Asparagus, the Flemish way / Belgium
Vleeskroketten Meat croquettes / The Netherlands
Salade Niçoise
11
37
Irish coffee
39
Witloofgratin met ham
15 17
Festtagssuppe
19
Belgian endive with ham / Belgium
Bœuf Bourguignon
21
Burgundy beef / France
Pasta al forno
23
Oven-baked pasta / Italy
Chocolademousse met koffie
25
43
27
Pancakes with raspberries / Belgium
Canistrelli au citron
29
Lemon canistrelli / France-Corsica
Galaktoboureko Milk pie / Greece
61
Deep-fried twisted doughnut dipped in syrup / South-Africa
31
Lian ou pai gu tang
Naan
81
Lotus root soup with ribs / China
83
Ebi to yasai no tempura
85
AFRICA . .......................................................................................................................................... north / maghreb Koskossi bilahm elkharouf
Pierogi
Couscous with lamb / Tunesia
45
Dough dumplings of sauerkraut and mushrooms / Poland
Sarmale Cabbage rolls / Romania
Lapte de pasare
Om Ali
65
Chaiy binaanah
49 ASIA ....................................................................................................................................................... west / southwest / middle-east
Kuzu sis kebap
Palov
Lamb shish kebab / Turkey
55
73
Pomegranate chicken curry / Iran
Beetroot soup / Russia Steamed rice with lamb and vegetables / Uzbekistan
Hyderabad murga biriyani
91
Gong bao xia
93
Pide Turkish bread / Turkey
Cookies
117
White chocolate cookies with almonds and cranberries / USA
103
Carrot cake
119
USA
105
Brownies
121
USA
South Indian fried rice dish with chicken / India
Aam lassi
107
Mango yogurt drink / India + Pakistan
Bibimbap
95
PACIFIC . ......................................................................................................................................... Chicken Parmigiana
Khoreshe fesenjan 53
Hong shao rou
Boiled rice with meat and vegetables / Korea
Bird’s milk /Romania
Borsch
89
115
Spicy beef sauce / USA
THE AMERICAS ......................................................................................................... central / south: latin america
Spicy shrimps with peanuts / Taiwan
69
Mint tea / Maghreb countries
EURASIA....................................................................................................................................... north / central
Pancake made from rice and lentils / India
Red cooked pork / China
67
Pastry with nuts / Egypt
47
87
Spicy tofu and pork stew / China
Cincinnati chili 101
Coconut chutney & coriander-tomato chutney / India
Dosa
Vietnamese spring rolls / Vietnam
Mapo tofu
Naariyal and dhaniyaa-tamaatar chatni
THE AMERICAS........................................................................................................... north / the united states of america
99
Flat bread / India
Vinegared rice with fresh vegetables and fish toppings / Japan
Nem ran
Wedding soup / Germany
Coffee-flavored chocolate mousse / Belgium
Pannenkoeken met frambozen
ASIA ....................................................................................................................................................... south
Shrimp and vegetable tempura / Japan
EURASIA....................................................................................................................................... central east – east
Mussels / Belgium
ASIA ....................................................................................................................................................... east / southeast
Chirashi sushi
13
Savoury tart / France
Mosselen
59
Sweet-and-sour oven dish / South-Africa
Koeksisters
Ireland
Potato-onion omelet / Spain
Quiche Lorraine
Roast beef with Yorkshire pudding
Bobotie
United Kingdom
Salad from Nice / France
Tortilla de patatas
35
Jansson’s temptation / Sweden
9
AFRICA . .......................................................................................................................................... west / south / central / east-central
75 77
Breaded grilled chicken Italian style / Australia
111
Humitas
125
Corn bow ties / Chile
Mole Poblano
127
Aztek chicken with chocolate sauce / Mexico
Vatapá
129
Fish and shrimp stew with nuts / Brazil
Alfajores de maicena
131
Cornstarch cookies / Argentina
Caipirinha Lime cocktail / Brazil
133
INDEX
EUROPE . ....................................................................................................................................... north / northwest
TABLE OF CONTENTs
EUROPE........................................................................................................................................... west / central / south / southeast
C Cabbage rolls................................................................................................. 47 Caipirinha.............................................................................................................. 133 Canistrelli au citron........................................................................29 Carrot cake........................................................................................................119 Chaiy binaanah........................................................................................ 69 Chicken Parmigiana......................................................................... 111 Chicken, Aztek chicken with chocolate sauce................................................. 127 Chicken, Breaded grilled chicken - Italian style...................................................... 111 Chicken, Pomegranate chicken curry..................................................................................... 73 Chirashi sushi.................................................................................................83 Chocolademousse met koffie............................25 Chocolate, Coffee-flavored chocolate mousse.................................................................25 Chutney, Coconut chutney & coriander-tomato chutney...................101 Cincinnati chili........................................................................................... 115 Cookies, Cornstarch cookies................................. 131 Cookies, White chocolate cookies with almonds and cranberries................ 117 Corn bow ties........................................................................................... 125 Couscous with lamb................................................................... 65 Croquettes, Meat croquettes.................................. 9
E Endive, Belgian endive with ham....................19 Ebi to yasai no tempura..................................................... 85
F Festtagssuppe............................................................................................. 43 Fish and shrimp stew with nuts....................129
G
N Naan................................................................................................................................... 99 Naariyal and dhaniyaa-tamaatar chatni...................................................................................................................101 Nem ran.................................................................................................................... 87
Galaktoboureko....................................................................................... 31 Gong bao xia.................................................................................................. 93
O
H
P
Hong shao rou..............................................................................................91 Humitas.................................................................................................................... 125 Hyderabad murga biriyani...........................................105
Palov...................................................................................................................................55 Pancake, Pancake made from rice and lentils.............................................................................. 103 Pancakes with raspberries..............................................27 Pannenkoeken met frambozen........................27 Pasta al forno................................................................................................ 23 Pasta, Oven-baked pasta................................................. 23 Pastry with nuts......................................................................................67 Pide........................................................................................................................................77 Pierogi.............................................................................................................................45 Pork, Red cooked pork .........................................................91 Potato-onion omelet.................................................................. 13
I Irish coffee..........................................................................................................39
J Jansson’s frestelse............................................................................... 35 Jansson’s temptation................................................................... 35
K Khoreshe fesenjan............................................................................ 73 Koeksisters.............................................................................................................61 Koskossi bilahm elkharouf............................................ 65 Kuzu sis Kebap........................................................................................... 75
L Lamb shish kebab............................................................................... 75 Lapte de pasare...................................................................................... 49 Lemon canistrelli..................................................................................29 Lian ou pai gu tang............................................................................81 Lime cocktail................................................................................................ 133
Om Ali............................................................................................................................67
T Tortilla de patatas................................................................................ 13 Tofu, Spicy tofu and pork stew...................... 89
V Vatapá..........................................................................................................................129 Vleeskroketten.............................................................................................. 9
W Witloofgratin met ham..........................................................19
Q Quiche Lorraine........................................................................................ 15
R Rice, Boiled rice with meat and vegetables.............................................................................. 95 Rice, South Indian fried rice dish with chicken................................................105 Rice, Steamed rice with lamb and vegetables...............................................................................55 Rice, Vinegared rice with fresh vegetables and fish toppings.....................83 Roast beef with Yorkshire pudding....... 37
tsp = teaspoon = 15 ml tbsp = tablespoon = 30 ml 1 cup (liquids) = 9 fl oz = 250 ml
Recipes serves 4 unless mentioned otherwise.
We offer you this cookbook for the occasion of IMEC’s 25th anniversary.
This cookbook was made possible thanks to the contributions of the following people: Michael T. Andreas, Alexandru Andrei, Esteban Angeletti, Maryam Ashouei, Ali Awan, Fabrice Axisa, Salma Bakr, Jennifer Braggin, Lindsay Brown, Trevor Carlson, Ronald Cottam, Jérome Daviot, Harold Dekkers, Ingrid De Wolf, Pamela Fischer, Takuo Funaya, Cat Ghiotti, Danny Goossens, Dirk Hendrickx, Alexei Ivanov, Geraldine Jamieson, Abdulaziz Karimkhodjaev, Annemie Kumps, Andrada Lazea, Peter Lemmens, Cathy Liu, Zhe Ma, Stéphane Malhouitre, Mauricio Manfrini, Dirk Manger, Katrien Marent, Olfa Marzouk, John McCormack, Satya Munaga, Malgorzata Pawlak, Nga Pham, Lars-Åke ˘ Tezcan, Sandeep Sangameswaran, Ragnarsson, Daniel Ruiz Aguado, Deniz Sabuncuoglu Dino Seelig, Arturo Sibaja-Hernandez, Sang-Pil Sim, Inge Struys, Xiao Sun, Cristina Torregiani, Dimitrios Velenis, Rafael Venegas, Srisaran Venkatachalam, Frank Vleugels, Shuzhen You, Brazilian co-workers.
Food brings people together. So did this cookbook. IMEC colleagues from all corners of the world shared their recipes and personal anecdotes for their favorite dishes. Dishes that remind them of a relative or dear one. That bring them closer to their culture or homes during their stay in Belgium.
A taste of imec
Celebrating 25 years of innovation in 2009
In 2009, IMEC lights 25 birthday candles. And since a celebration is always accompanied by good food, we want to treat you with this cookbook to thank you for your continuous support. ‘A taste of IMEC’ is a culinary travel around the world. We’ve collected some of the favorite dishes of our employees originating from about 60 countries. As you will see, besides being excellent researchers, they are also talented cooks.
We selected recipes from the five continents: Europe, Africa, Asia, the Pacific and the Americas. For each continent, the recipes are grouped per culinary region, from west to east, north to south. Each recipe is typical for the country of origin – through the ingredients, method of preparation, flavors, traditions and historical influences. Enjoy!
A taste of imec Celebrating 25 years of innovation in 2009
On January 16, 1984 IMEC’s memorandum of association was signed. Now, 25 years later, I’m proud to see that IMEC has developed into a world-renowned research institute. This is due largely to the perseverance of its founders, the leadership of Professor Baron Roger Van Overstraeten, who would look back proudly at the achievement of his life’s dream, the continuity of the cooperation with the government of Flanders, governmental institutes and Flemish universities, and most of all … the enthusiasm of its employees. The perfect combination of people who have built up years of knowledge and experience at IMEC and the continuous inflow of young talent from all over the world, was and still is a prerequisite for world-class research. Also the continued support of our industrial and university partners was indispensable for our evolution and growth. Together, we succeeded in putting Flanders on the world map of micro- and nanoelectronics. We look forward to a bright future for IMEC. I hope you enjoy this taste of IMEC … a taste of the world!
Gilbert Declerck, CEO IMEC