Qatar Airways Cargo - Cargo Chefs - A Taste of Childhood

Cargo Chefs Edition 2021 - A Taste of Childhood

Editorial As the world's largest cargo airline, we carry millions of kilos of fresh fine food each year. This inspired us to put together this community cookbook and I am delighted to present the 2021 edition of Cargo Chefs.

These dishes are shared from our employees across all continents. They are a reflection of our global presence and perfectly illustrate the wonderful diversity of our workforce. All recipes have been carefully selected for you by the great Chefs at Qatar Airways Catering Company.

Happy cooking from all of us at Qatar Airways Cargo!

Guillaume Halleux Chief Officer Cargo

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Summary

6 STARTERS/ SOUPS

34 MAIN COURSES

76 DESSERTS

Cargo Chefs

Index Starters/Soups Soccer Sushi Linda Van Wilpen

Main Courses 8

36

Stuffed Capsicum Ayesha Fatima

10

Tarte Au Thon Flore Debray

38

Kola Kenda Arafath Zahir

12

Fish Moilee Deepak Kumar Balakrishnan

40

Crunchy Thai Salad Carl Stockenstrom

14

Fish Tacos Fillings Shanice Francis

42

Chicken Tortilla Wrap Marjory Ilagan

16

Lamb Curry & Potatoes Rajiv Sarjoo

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Gyudon Japanese Beef Rice Bowl and Miso Glazed Aubergine Salih Abdul Azeez

46

Saag Gosht Arti Khosla

48

Chilli Tilapia Fish Robert Mugisha

50

Tortilla Pie Linda Van Wilpen

52

Cheats Chilli Madoda Majola

54

Egg Stew Ansu Elsa

56

Khow Suey Jemimah Anil

58

Samosa 18 Arti Khosla Potato Tortilla Siphiwe Ntuli

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Gazpacho 22 Irene Estorach Capella Sambar 24 Santosh Narayanan Appam 26 Ansu Elsa

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Rice Sevai Santosh Narayanan

Chive Cakes Kathy Law

28

Sourdough Bread Flore Debray

30

Hot Prawn Pickle Kenneth Dsouza

32

A Taste of Childhood

5 Prawns Nirvana Salih Abdul Azeez

60

Caramel Custard Arti Khosla

88

Lime Fried Tilapia Fish Tengku Norasyikin Salwa

62

Lemon Meringue Cupcakes Flore Debray

90

92

Hanoi Noodle Soup Zoey Dam

64

Egg Pie Aileen Cabales

94

Summer Quiche Guillaume Halleux

66

Kesari Kheer Arti Khosla

96

Garlic Butter Prawns Kathy Law

68

Peach, Rosemary and Lime Galette Diandra Raggers

Steamed Eggs with Crab Kathy Law

70

Banana Bread Marjory Ilagan

98

Beef and Mushroom Stroganoff served with Pasta Mary Dube

72

Sri Lankan Watalappan Rochellina Anthony

100

Tiramisu 102 Sean James Sheerin

Puttu 74 Ansu Elsa

Pineapple Cake Arti Khosla

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Desserts

Vietnamese Snow Skin Mooncake Nate Vo Durian with Glutinous Rice Tengku Norasyikin Salwa

108

Strawberry Cheesecake Su-Yin Krishnan

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Dates and Almond Pistachio Ladoos Santosh Narayanan

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Fifteens 82 Rebecca Quinn Chouquettes 84 Flore Debray Papanashi 86 Mihaela-Andreea Stan

Cargo Chefs

Taho 110 Princess Bagtas

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Soccer Sushi

Location: DOHA (DOH)

Starter

More memories to come. With Qatar being the host of the FIFA World Cup in 2022, this soccer sushi is a delicious themed snack to impress your friends and family while watching the games. This version is vegetarian but you can improvise with the ingredients.

Serving size 20 pieces

Difficulty Easy

Cooking Time 90 min

Intensity Mild

Allergens Dairy, Sesame Eggs

Ingredients

Recipe by: LINDA VAN WILPEN

— 500g sushi rice — 10 tbsp rice vinegar — 2 tsp salt — ½ cucumber — 1 avocado — 3 tbsp sesame seeds — 5 tbsp mayonnaise — 5 nori sheets

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Starters/Soups

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Method 1. Cook the sushi rice as per the instructions on the package.

2. Add the rice vinegar and salt to the sushi rice, mix well and allow to cool.

7. Add 1 teaspoon of the avocado and cucumber mixture to the cup of sushi rice and press lightly, then cover with more sushi rice.

8. Remove the mixture from the cup using the excess cling film.

3. Cut little pentagon shapes out of the nori sheets, making around 150 shapes. It is best to fold the nori sheets a couple of times when cutting the shapes to save some time.

4. Cut ½ the cucumber and one avocado into small pieces and add it to a bowl with 3 tablespoons of sesame seeds and 5 tablespoons of mayonnaise and mix.

5. Take one small cup and cover the inside with cling film. You will need excess cling film for easy removal of the sushi mixture later.

6. Start to add some sushi rice inside the small cup and press, ensuring the sides of the cup are covered with rice. It is important that your hands are wet to avoid the rice sticking to your hands.

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9. Close the cling film wrap by twisting and mould the sushi rice into round shapes.

10. Repeat steps 4-6 until there is no more sushi rice. This should give you around 20 soccer sushi balls, depending on the size of balls you form. You can reuse the cling film for all of the soccer sushi balls.

11. Now it is time to add the pentagon shapes onto the sushi ball. Lightly wet your hands and the nori pentagon shapes and stick them to the sushi balls. Approximately 8 nori shapes should fit onto one sushi ball and ensure they are equally distributed.

12. Your soccer sushi is ready. Serve with some wasabi and soy sauce and enjoy.

Stuffed Capsicum

Location: DOHA (DOH)

Starter

Growing up, my mum used to make these colourful, yummy bell peppers filled with minced meat, and watching her make them was such a treat. I now love to cook this dish for my family.

Serving size 6

Difficulty Easy

Cooking Time 30 min

Intensity Mild

Allergens Dairy

Recipe by: AYESHA FATIMA

Ingredients

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— 4 bell peppers — 200g minced meat — 50g mozzarella cheese — 1 tsp salt — 1 tsp ginger & garlic paste — ½ tsp chilli powder — 1 tbsp olive/vegetable oil

Starters/Soups

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Method 1. Wash the mince well.

2. Heat the oil in a pan and add the meat with salt, chilli powder, garlic and ginger paste, frying for 10 minutes until the meat is cooked.

3. Deseed the bell peppers and fill them with the cooked mince, adding the mozzarella cheese on top.

4. Air fry for 10 minutes at medium heat and serve with paratha or steamed rice!

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Kola Kenda

Recipe by: ARAFATH ZAHIR

Location: DOHA (DOH)

Soup

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Kola Kenda is a famous Sri Lankan herbal breakfast well known for its health benefits.

My grandmother used to prepare this delicious porridge every morning to energise our bodies and minds.

Serving size 250ml

Difficulty Easy

Cooking Time 30 min

Intensity –

Ingredients

Method

— 2 cups brown rice — 2 cloves of garlic — 1 cup coconut milk — Gotukola (Centella asiatica herb) — 1 piece of jaggery

1. Soak and wash the brown rice.

Allergens –

2. Add 2 cups of water with 2 cloves of garlic to the rice and bring to a boil until the rice softens.

3. Blend the green leaves with one cup of water to a smooth consistency.

4. Add the blended green leaves to the boiled rice, add 1 cup of coconut milk and a pinch of salt to taste, mix well.

5. Cook for a further 5 minutes.

6. Serve hot with a piece of jaggery. Enjoy.

Starters/Soups

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Cargo Chefs

Crunchy Thai Salad

Location: CAPE TOWN (CPT)

Starter

This dish doesn't require any cooking – just assemble fresh herbs, spices and vegetables. A fresh, easy-to-make salad that is perfect for lunch or dinner, made for me throughout my childhood.

Serving size 4

Difficulty Easy

Cooking Time 15 min

Intensity Mild

Allergens Soy, Nuts

Sesame seed

Recipe by: CARL STOCKENSTROM

Ingredients

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— 1 baby red cabbage, sliced — 100g fresh baby spinach leaves — 100g fresh rocket leaves — 2 peppers, thinly sliced (use different colours) — 15g fresh chopped mint — 15g fresh torn basil — 2 small onions, finely sliced — 1 cucumber, finely chopped — 250g sugar snap peas — 1 chopped red or green chilli — 60ml fresh sprouts — Cashew nuts, chopped, for garnishing

Dressing — 60ml freshly squeezed lemon juice — 45ml olive oil — 15ml sesame seed oil — 5ml brown sugar — 15ml soy sauce — 5g fresh ginger, finely chopped — ½ finely sliced garlic clove — 1 red or green chilli, finely chopped — 30g fresh coriander, finely chopped

Starters/Soups

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Method 1. Mix all the dressing ingredients together.

2. Toss all the salad ingredients together and mix well.

3. Drizzle the dressing over the salad mixture and sprinkle with the chopped cashew nuts.

4. Serve and enjoy.

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Chicken Tortilla Wrap

Location: DOHA (DOH)

Starter

Growing up, I was not fond of eating vegetables so my mum would prepare this simple chicken wrap for me, disguising the veggies inside. I soon began to love it and still do today!

Serving size 1

Difficulty Easy

Cooking Time 15 min

Intensity Mild

Allergens Dairy, Gluten

Recipe by: MARJORY ILAGAN

Ingredients

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— 10-inch tortilla wrap — Chicken breast part /beef (as per your preference) — 20g sweetcorn, canned — Handful of lettuce (any lettuce of your choice) — 4 cherry tomatoes, chopped — Pinch of salt and pepper — ¼ cup grated cheddar cheese — 2 tbsp butter

Starters/Soups

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Method 1. Marinate the chicken with some salt and pepper.

2. Heat 1 tablespoon of butter in a pan and add the tortilla wrap, cooking for a few minutes at low heat and set aside.

3. Using the same pan, heat 1 tablespoon of butter and sauté the chicken and tomatoes on medium heat for 15-20 minutes, until the chicken is cooked.

4. Prepare the tortilla wrap on a plate and start to add the lettuce, sweetcorn and grated cheese, then add the cooked chicken and tomatoes.

5. Fold one side of the tortilla over the filling and roll up.

6. Serve warm and enjoy!

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Samosa

Location: DELHI (DEL)

Starter

When I was studying, my mum would make me these delicious samosas as a treat in the evenings.

Serving size 4

Difficulty Medium

Cooking Time 60 min

Intensity Mild

Allergens Gluten

Ingredients

Recipe by: ARTI KHOSLA

For the pastry — 2 cups refined flour — 3 tbsp vegetable oil — Pinch of salt — ½ tsp caraway seeds

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For the filling — 4 potatoes, boiled & mashed — ½ tsp cumin seeds — ½ tsp coriander seeds — 2 green chillies, finely chopped — 1 tsp chopped ginger — Pinch of salt & chilli powder to taste — ½ tsp dried mango powder — Vegetable oil

Starters/Soups

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Method 1. For the dough, add the caraway seeds, salt and oil to the refined flour and mix together for 5 minutes. This will make the pastry crispy.

2. Begin to add some room temperature water to the flour mixture until a dough starts to form.

3. For the filling, heat the vegetable oil in a pan and add the cumin & coriander seeds until they split, then add the chopped ginger and chillies and stir.

6. Using a rolling pin, roll the dough on a flat surface, forming it into a circular shape, then cut across the middle, forming two halves.

7. Using one half of the dough, make a cone-shaped pocket and fill with the potato mixture and seal, forming a complete triangle. Make as many as you can from the dough and potato mixture and set aside.

8. Deep fry the samosas in a pan on medium heat until they turn golden brown.

4. Add the salt, chilli powder, dried mango powder and mashed potatoes to the pan and mix well.

9. Serve hot with coriander chutney and tamarind chutney, and enjoy.

5. Turn the heat off and allow the mixture to cool until it reaches room temperature.

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Potato Tortilla

Location: JOHANNESBURG (JNB)

Starter

My grandmother learnt this recipe from her workplace and every Sunday we would prepare the traditional potato tortilla together as a family, making it very special to me.

Serving size 4

Difficulty Medium

Cooking Time 45 min

Intensity Mild

Allergens Dairy, Eggs

Ingredients

Recipe by: SIPHIWE NTULI

— 500g potatoes — 1 large brown onion — 1 tbsp of olive oil — 7 large eggs — 2 tomatoes — 2 tbsp of butter

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Starters/Soups

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Method 1. In a large non-stick frying pan, cook the onions in the oil and butter for 15 minutes until soft but not brown.

2. Meanwhile, peel the tomatoes by scoring the skins with a cross, and add them to a bowl of boiled water.

3. Peel the potatoes and dice finely into small cubes.

4. Beat 7 large eggs in a bowl and set aside.

5. Drain the water from the tomatoes and leave them to cool down for about 2-3 minutes so that the skin peels away easily. You can then grate them coarsely.

6. Add the diced potatoes to a pan along with the grated onions and tomatoes (leaving a small amount for the end) and cover. Cook for 1520 minutes. Stir occasionally and when the potatoes are soft and onions are shiny, add 2 crushed garlic cloves, followed by the beaten eggs.

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7. Put the lid back on the pan and leave the tortilla to cook gently. After 20 minutes, the edges and base should be golden, the top set but the middle still a little wobbly.

8. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.

9. To accompany the tortilla, take slices of a warmed baguette, then poke with a fork and rub the remaining garlic on, pile on the grated tomatoes, season with sea salt and a drizzle of olive oil.

Gazpacho

Location: DOHA (DOH)

Soup

My mum used to hide vegetables in this soup, which she made for me and my brothers when we were toddlers. Gazpacho, a cold refreshing soup, is made from chopped raw vegetables and is high in nutrients.

Serving size 6

Difficulty Easy

Cooking Time 15 min

Intensity Mild

Allergens Gluten, Dairy, Eggs

Recipe by: IRENE ESTORACH CAPELLA

Ingredients

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— 1 kg ripe tomatoes — 1 pepper — 1 cucumber — 2 cloves of garlic — 50ml olive oil — 30ml sherry vinegar — 250ml water — 50g of d ry bread — 2 boiled eggs

Starters/Soups

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Method 1. Combine all of your ingredients in a blender or food processor and make a smooth puree out of it. Make sure there are no lumps in the mixture.

2. Put the strainer on top of a large glass bowl and pour the puree into a strainer. Once almost everything has gone through, press the pulp stuck with a spoon to help you transfer all the puree.

3. Transfer the mixture into a sealed container and refrigerate for 4 hours or until completely chilled.

4. Serve the soup nice and cold, garnished with crushed boiled eggs on top. Enjoy your gazpacho with your loved ones.

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Sambar

Location: DOHA (DOH)

Soup

Sambar is a South Indian lentil and mixed vegetable stew which is comfort food at its best. This classic dish tastes heavenly - once you taste it, you will crave more.

This traditional sambar is healthy, packed with protein, super flavourful and loaded with vegetables, spices and herbs. It is best served with rice, soft idli, plain dosa, crispy medu vada or rice sevai. This is my favourite dish from childhood.

Serving size 4

Difficulty Medium

Cooking Time 60 min

Intensity Medium

Allergens –

Recipe by: SANTOSH NARAYANAN

Ingredients

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Vegetables — 10 shallots/1 onion, diced — 1 drumstick, chopped — ¼ pumpkin, diced — 1 potato, diced — ½ pepper, chopped — 2 tomatoes — 1 carrot, thinly sliced — 4 ladies' finger, chopped — 1 cup toor dal (yellow lentils) — 1 lump of seedless tamarind — 1 tbsp coconut oil — Salt to taste

Sambar Spices — 4 tsp whole coriander seeds — ½ tsp urad dal — ½ tsp toor dal — 1 dried red chilli — 1 tsp peppercorn — 2 tbsp Kashmiri chilli powder, for colouring — 1 tsp asafoetida — ½ tsp fenugreek seeds — ½ tsp cumin seeds Seasoning — 1 tsp mustard seeds — ½ tsp fenugreek seeds — 1 dried red chilli — 6 curry leaves — Pinch of asafoetida

Starters/Soups

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Method 1. Soak 1 cup of toor dal (lentils) for an hour.

Then wash them thoroughly. Afterwards, cook the lentils in a pressure cooker with ½ tsp of turmeric powder and set aside.

2. Add all the vegetables, except the onion, to a

7. In a pan, roast the fenugreek seeds, cumin seeds, peppercorns, urad dal and ½ teaspoon of toor dal until golden red in colour.

8. Add the whole coriander seeds and sauté until the aromas release.

clay pot or stainless steel pan.

3. In a blender, add the tamarind with 2 cups of water and blend. Strain the tamarind extract and pour over the vegetables with ½ teaspoon of turmeric and cook on low heat.

4. In a separate pan, heat 1 teaspoon of oil and add the shallot/onions and sauté until translucent.

5. Add half of the shallots/onions to the vegetables (sambar) and grind the remaining shallots/ onions with 2 tomatoes until a smooth paste forms and add to the mixture.

6. Add the cooked toor dal (lentils) to the sambar mixture and bring to a boil for 5 minutes, then turn down the heat.

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9. Add the mixture to a blender with the Kashmiri red chilli powder, asafoetida powder and 1 cup of water until a fine paste forms, then add to the sambar mixture.

10. Stir occasionally until all the ingredients blend well. Bring the mixture to a boil, add salt (to taste) and turn off the heat.

11. For additional seasoning, heat 1 teaspoon of coconut oil in a pan with mustard seeds and after the seeds crackle, add fenugreek seeds, one dried red chilli and curry leaves. Add this seasoning to the sambar mixture.

12. Serve and enjoy.

Appam

Location: DELHI (DEL)

Starter

Appam is a popular breakfast in the region of Kerala. They are crispy on the edges and fluffy in the centre, commonly served with egg or chicken stew. One of my childhood favourites.

Serving size 3-4

Difficulty Easy

Cooking Time 60 min

Intensity Mild

Allergens Yeast

Recipe by: ANSU ELSA

Ingredients

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— 1 cup short grain rice — 1 cup grated tender coconut — 4 tbsp cooked short grain rice — ½ tsp salt — ½ tsp yeast — 1 tsp sugar — 2 tbsp coconut oil

Starters/Soups

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Method 1. Wash and soak the rice for 4-5 hours.

2. Begin to prepare the yeast mixture by combining ¼ cup of warm water with 1 tsp of sugar, then add the yeast and mix well. Allow to sit for 15 minutes.

3. In a blender, mix the soaked rice with the cup of uncooked rice and add the grated coconut.

Begin to add some water in stages, until a smooth batter forms. Ensure the batter is not too runny - it should be a slightly thick, pourable consistency.

4. Mix the yeast and batter mixture together well.

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5. Allow the mixture to sit at room temperature for at least 8 hours or overnight if possible - this is the fermentation process.

6. To prepare the appams, heat the coconut oil in an appam pan and begin to ladle the batter mixture into the centre of the pan.

7. Swirl the pan so that a thin coat of the batter covers the edge, forming a properly shaped appam.

8. Cover the pan with a lid and cook on a medium heat until the appam turns golden brown and is cooked in the middle. Serve and enjoy.

Chive Cakes

Recipe by: KATHY LAW

Location: HONG KONG (HKG)

Starter

A traditional street food from my childhood which can still be found today.

Serving size 4

Difficulty Medium

Cooking Time 60 min

Intensity Mild

Allergens Gluten, Eggs, Sesame

Ingredients

Method

— 300g all plain flour — 3g salt — 18g warm water — 300g chives — 50g vermicelli — 3 eggs

1. In a bowl, mix the flour, salt and warm water

Seasoning — Pinch of white pepper — 1 tbsp oyster sauce — 1 tbsp salt — 2 tbsp sesame oil

3. Chop the chives then add 1 tablespoon of oil and

together to form a dough and knead for 30 minutes. Leave it for a while for the dough to turn soft and rise up.

2. Beat eggs and stir-fry, then set aside. mix well.

4. Soak the vermicelli in water for 15 minutes, then drain and chop.

5. In a bowl, mix the chopped vermicelli, eggs and seasoning (oyster sauce, sesame oil, salt, white pepper), then add the chopped chives and mix well.

6. Once the dough has risen, roll it into a long strip and cut into 8 pieces. Use a rolling pin to flatten the dough.

7. Add the vermicelli mixture into the middle of the dough pieces and close over, then wrap with cling film. Let is set for about 5 minutes.

8. In a pan, fry the chive cakes (after removing the cling film) with some oil until golden brown and crispy. Serve and enjoy.

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Starters/Soups

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Cargo Chefs

Sourdough Bread

Location: MADRID (MAD)

Starter

I always remember the aroma of homemade bread at my grandmother's house, which gave me such a sense of happiness and warmth.

Making my own sourdough bread makes my home warm and welcoming, just like hers.

Serving size 2 loaves

Difficulty Medium

Cooking Time 40–45 min 72h preparation

Intensity –

Allergens Gluten

Recipe by: FLORE DEBRAY

Ingredients

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— 570g water — 200g sourdough starter (that passes the float test) — 455g organic flour — 17g salt

Starters/Soups

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Method 1. In a large bowl, mix the water with the sourdough starter and whisk. Add the flour and mix with a spatula until there are no dry lumps.

This forms the dough. Allow to rest for 1 hour.

2. After 1 hour, sprinkle some salt on top of the

9. Add one ball of dough into the bowl, bottom side up, and dust with flour. Fold the corners of the tea towel to cover the dough. Repeat the process with the second ball of dough and place both in the fridge for 3-4 hours, allowing them to rise.

dough and mix it in with wet hands.

3. Start to stretch and fold over the 4 corners of the dough and allow to rest for a further 30 minutes. Repeat the folding and resting 4-5 times until you reach a total of 5-6 folds. This process should take about 2.5-3 hours.

4. Allow the dough to rest at room temperature for an additional 1 hour after the final fold.

5. Cover the bowl with a lid or cling film and place in the refrigerator for 12-22 hours to get the first rise.

6. Remove the dough from the fridge and place it on a surface, lightly dusted with flour. Split the dough, form it into two balls (two loaves), and allow to rest for 20-30 minutes.

7. Once rested, shape the dough into two round balls by gently cupping your hands around the dough and rolling it on the counter, creating surface tension.

8. Generously dust a tea towel with flour and line it in a medium-sized bowl.

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10. Preheat the oven to 250°C approximately 45 minutes before baking the bread and place a Dutch oven dish with the lid inside to heat up.

11. Put the dough onto some parchment paper and gently dust it with some flour. Now score the surface of the dough with a serrated knife.

12. Remove the Dutch oven dish from the preheated oven and add the dough and parchment paper into it. Be careful as the dish will be very hot.

13. Cover with the lid and bake in the oven for 30 minutes.

14. Remove the lid and bake for a further 10–15 minutes until the loaf is deep brown and sounds hollow when tapped on the bottom.

15. Put the loaf on a cooling rack and allow to cool for 1-2 hours.

16. Once cooled, slice and enjoy.

Hot Prawn Pickle

Location: DOHA (DOH)

Starter

This was our favourite childhood delicacy as monsoon would set in India. This recipe is still my favourite and is always in my return baggage whenever I come back to Doha after visiting home.

Serving size Small-Medium

Difficulty Easy

Cooking Time 30 min

Intensity Hot

Allergens Crustaceans

Recipe by: KENNETH DSOUZA

Ingredients

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— 1 kg p rawns — 10 pieces green chillies — Ginger (12 cm piece) — 3 garlic cloves — 2 tbsp s alt — 2 cups vinegar — 4 tbsp red chilli powder — 4 tbsp turmeric powder — 4 tbsp ground cumin — ½ tbsp ground pepper

Starters/Soups

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Method 1. Clean 1 kg prawns and fry them with sufficient oil. Keep aside.

2. Grind 10 green chillies, grated ginger, 3 garlic cloves and 1 tbsp vinegar into a fine paste and keep aside.

3. In a pan, heat 2 tbsp oil and fry the paste made

5. Add salt as per taste and then add the fried prawns. Stir well.

6. Cover and cook on low heat for 10 to 15 minutes.

Add 1 or 2 cups of vinegar and bring to a boil.

(The quantity of vinegar depends on how long it is to be preserved, as more vinegar helps preserve the pickle for longer.)

in step 2 for 5 minutes and take it off the heat.

4. In the same mixture add all the dry powders (red chili powder, turmeric powder, ground cumin and ground pepper).

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7. Serve with any main course meal or cool and store it in a jar to enjoy it at leisure.

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Rice Sevai

Location: DOHA (DOH)

Main course

Sevai is the Tamil name for a mildly spice rice noodle dish best eaten with coconut chutney and sambar. During my school days, sevai was my favourite tiffin item, an overall mouthwatering recipe.

Serving size 4

Difficulty Medium

Cooking Time 30 min

Intensity Mild

Allergens –

Recipe by: SANTOSH NARAYANAN

Ingredients

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— 6 cups parboiled rice — 2 tbsp coconut oil — 1 tbsp mustard seeds — 2 dried red chillies — 4-5 curry leaves — ½ tsp turmeric — 1 tbsp lemon juice — Pinch of asafoetida — Salt to taste

Main Courses

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Method 1. Wash and soak the parboiled rice in water for 3 hours.

2. In a wet grinder, grind the rice to a smooth paste.

The batter must not be too thick or too thin - it should be a pourable consistency. Add some salt to taste.

3. Take an idli maker and grease the moulds, then pour the batter mixture into the moulds and steam. This will form your rice cakes.

5. Heat the coconut oil in a pan and add the mustard seeds until they start crackling, then add the dried red chillies and stir.

6. Add turmeric powder and asafoetida and turn off the heat.

7. Add the green chillies, curry leaves and lemon juice.

8. For additional taste to the sevai, add some coconut chutney or sambar and enjoy.

4. Once hot, remove the steamed rice cakes and transfer to a noodle maker, collecting it in a bowl.

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Tarte Au Thon

Recipe by: FLORE DEBRAY

Location: MADRID (MAD)

Main course

This was a summer dish my mum used to make, bringing me back to my holidays spent with family and friends.

Serving size 4-6

Difficulty Easy

Cooking Time 20 min

Intensity Mild

Ingredients

Method

— 1 puff pastry sheet — 1 tsp French mustard — 2 small tins of tuna (in water) — 1 tomato, sliced — 2 tbsp simple cream — Grated cheese (of your choice) — Salt and pepper

1. Preheat the oven to 220°C.

Allergens Dairy, Gluten, Fish, Mustard

2. Roll out the puff pastry in a mould and prick the puff pastry with a fork.

3. Brush the French mustard all over the puff pastry.

4. Flake the tuna meat over the puff pastry and pour the simple cream onto the tuna and add the slices of fresh tomato to decorate.

5. Scatter the grated cheese on top of the tuna mixture and season with salt and pepper.

6. Place in the oven and bake for 20 minutes, until the pastry turns golden brown.

7. Serve with some fresh salad and enjoy.

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Main Courses

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Fish Moilee

Location: DOHA (DOH)

Main course

Growing up in a military family would mean new places, new schools and new friends every three years, but one thing that never changed was spending the summer holidays with cousins at my grandparents' house.

Travelling from the North of India to the South would sometimes take 3-4 days since air travel was still a privilege back then, but it was worthwhile for grandma's food. I am sharing one of her treasures, Fish Moilee, with my own twist to suit the international palate.

Recipe by: DEEPAK KUMAR BALAKRISHNAN

Serving size 2

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Difficulty Medium

Cooking Time 45 min

Intensity Medium

Allergens Fish, Crustaceans

Ingredients — 3 tbsp coconut oil — 1 ½ cups thin coconut milk — 1 cup thick coconut milk — 2 fresh salmon fillets — 100g prawn heads — 2 sprigs of curry leaves — 3 cloves of garlic, finely chopped — 3 long green chillies, slit — ½ tomato, cubed — 2 tbsp lemon juice — 1 tsp turmeric & salt to taste — ½ tbsp ground black pepper — 1 tbsp ground coriander — 1 tsp ground mixed spice (garam masala) — 1 tsp ground cumin — Whole spices: 1 cardamom pod, 1-inch cinnamon stick, 2 cloves, ½ tsp fenugreek seeds — ½-inch piece of ginger

Main Courses

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Method 1. For the moilee sauce, heat an earthen pot or a

8. Add the prawn head juice and salt to taste.

heavy-based pan.

2. Add 1 tbsp of coconut oil and fry the prawn heads until they turn red in colour and the juices start to flow.

3. Drain and discard the prawn heads and set aside the prawn head juice for using at a later stage.

4. Heat 1 tbsp of coconut oil in a pan and add the whole spices 1 cardamom pod, 1-inch cinnamon stick, 2 cloves, ½ tsp fenugreek seeds.

5. Add the shallots, onions and curry leaves and fry until golden brown.

6. Add the slit green chillies, garlic and ginger and sauté.

9. Once the mixture is about to turn dry, add the thin coconut milk and tomatoes and simmer.

10. Add the freshly squeezed lemon juice and thick coconut milk and heat for 2 minutes, then turn the flame to low heat to keep the sauce warm while preparing the salmon.

11. Begin by seasoning the salmon fillets with salt and a pinch of pepper.

12. Heat 1 tbsp of thin coconut oil in a non-stick frying pan over medium heat and fry the seasoned salmon for approximately 4 minutes, skin side up, until golden and crisp.

13. Carefully flip the salmon fillets and continue cooking for a further 4 minutes.

7. Add all the spices (1 tsp turmeric, ½ tablespoon of ground black pepper, 1 tablespoon of ground coriander, 1 teaspoon of ground mixed spice (garam masala), 1 teaspoon of ground cumin and salt) and caramelise the onions.

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14. Add the salmon to the warm moilee sauce and serve. Enjoy.

Fish Taco Fillings

Recipe by: SHANICE FRANCIS

Location: JOHANNESBURG (JNB)

Main course

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These delicious fish tacos are filled with fresh ingredients and flaky fish – they're one of my favourite dishes.

Serving size 4

Difficulty Medium

Cooking Time 60 min

Intensity Mild

Allergens Gluten, Fish

Ingredients — 1 500g firm white fish fillets — Zest of one lime — 7 ½ tbsp lime juice — ½ tbsp ground cumin — ½ tbsp cayenne pepper.

— 2 ½ tbsp canned jalapenos, finely chopped — ½ cup coriander leaves, finely chopped — 5 garlic cloves, minced — 7 ½ tbsp olive oil — 7 ½ cups red cabbage, finely chopped — 1 bunch spring onions, cut diagonally — 5 tbsp red or white wine vinegar — 1 ½ tsp salt — Tortillas — Salt & pepper

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Method 1. Mix the cabbage with the lime juice, ground cumin, ground cayenne pepper, jalapenos and garlic in a bowl and toss together, then set aside for 30 minutes. This will form the pickled cabbage.

2. After 30 minutes, drain the excess liquid from the cabbage and scrunch with your hands to help soften the mixture.

3. Heat oil in a frying pan over a high heat and cook the fish for 2 minutes on each side or until charred.

4. Flake the fish into large pieces and add to your tortilla, then top with the cabbage mixture.

5. Add a dollop of sour cream, chopped spring onions, fresh coriander and some fresh lime juice.

6. Fold the tortilla over and enjoy.

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Lamb Curry & Potatoes

Recipe by: RAJIV SARJOO

Location: DURBAN (DUR)

Main course

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Since my childhood, this dish has been a weekend family favourite in my home.

Serving size 4

Difficulty Medium

Cooking Time 60 min

Intensity Mild

Allergens –

Ingredients — 1 kg of lamb — 6 potatoes — 3 chillies — 4 tomatoes — 1 large onion — Curry leaves (handful) — 1-inch piece of ginger — 4 cloves of garlic — Vegetable oil — Biryani spice mix — 1 tbsp turmeric powder — 2 tbsp salt — Ground spices powder: 2 tbsp garam masala, 2 tbsp ground coriander

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Method 1. Cut the lamb into small pieces and dice the onions, chillies and tomatoes. Cut the potatoes into halves and wash all the ingredients.

2. Heat the oil in a pan on high flame, add the biryani spice mix and the sliced onions to it.

Cook until the onions turn brown, then add the curry leaves and green chillies.

3. Add the diced tomatoes to the mixture and cook until soft, then proceed to add the dried spice and fry.

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4. Add the lamb pieces and cook for a further 10 minutes then add one glass of water and cook for 25 minutes on low flame, adding some salt to taste.

5. Add the potato halves to the mixture and bring to a boil for approximately 20 minutes, until the meat and potatoes are soft and the gravy thickens.

6. Once the mixture has cooked through and gravy has thickened, turn off the heat and add fresh chopped coriander. Enjoy with rice, bread or roti.

Recipe by: SALIH ABDUL AZEEZ

Location: DOHA (DOH)

Gyudon Japanese Beef Rice Bowl and Miso Glazed Aubergine Main course

I became fascinated by Japan during my school days.

I wanted to visit this faraway country and experience the culture that I admired so much. The first ever Japanese dish I tried was gyudon. It immediately became one of my favourites with this amazing balance of flavours and simple yet attractive presentation. Food is a beautiful expression of culture. Travelling and exploring has awakened my talent for cooking passed down from my grandmother, and just like her, I am sharing my love with every bowl.

Serving size 4

Difficulty Medium

Intensity Mild

Allergens Sesame, Gluten, Eggs, Soy, Aubergines

Ingredients — 500g thinly sliced beef fillet — 1 ½ cups chicken stock or dashi — 2 tsp sugar (optional) — 1 medium white/brown onion, thickly sliced — 1 ½ cups teriyaki sauce — 2 large aubergines — 1 tbsp miso paste

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Cooking Time 45 min

— Pickled ginger — Spring onions, thinly sliced, and white sesame seeds to garnish — Japanese 7 spice — Onsen eggs (soft-boiled egg), one per bowl — Cooked Japanese rice to serve

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Method 1. Cook the Japanese rice in a rice cooker.

Separately, soft-boil the eggs.

2. Combine the teriyaki sauce, dashi (or chicken stock) and sugar in a bowl. Pour ¾ of the combined sauces into a saucepan on medium heat and bring to a boil.

3. Add the sliced onions and simmer for 2-3 minutes until the onions become soft.

4. Add the thinly sliced beef and cook until tender, stirring occasionally.

5. For the miso-glazed aubergines, cut the aubergine into one-inch-thick slices lengthways and use a knife to make criss-cross lines.

6. Sprinkle the aubergine slices with salt and keep aside for 10 minutes, then dry with paper towels to remove excess moisture.

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7. Combine the remaining teriyaki/dashi/sugar sauce mixture with the miso paste.

8. Pan-fry the aubergine for 3 minutes on each side and add the sauce mixture to the pan, cooking until the sauce has reduced.

9. Place the aubergines in a serving bowl and garnish with the spring onions and some white sesame seeds.

10. Fill the serving bowls with the cooked Japanese rice and top up the bowls wıth the beef and soft-boiled eggs. Garnish with some pickled ginger and spring onions and sprinkle over the Japanese 7 spice. Enjoy with some Japanese green tea.

Saag Gosht

Recipe by: ARTI KHOSLA

Location: DELHI (DEL)

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Mum's secret recipe.

Mum's way to make us eat spinach and now my way to make my son eat it.

Serving size 3

Difficulty Medium

Cooking Time 60 min

Intensity Medium

Allergens Dairy

Ingredients — 500g mutton — 750g spinach — 2 large onions — 4 tomatoes — 3 large potatoes — 1 tbsp ginger and garlic paste — Salt to taste — 1 tbsp ground coriander — 1 tbsp chilli powder — 1 tbsp meat masala — 5 tbsp vegetable oil — 2 tbsp clarified butter — A few ginger juliennes and slit green chillies for garnishing

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Method 1. Wash the mutton pieces and keep aside. Chop the onions finely and make a puree out of the tomatoes. Clean and blanch the spinach and put it in the mixer to make a fine paste.

2. In a pressure cooker add 5 tbsp of oil. When the oil becomes hot, add the chopped onions and cook until it turns pinkish golden in colour. Now add ginger garlic paste to it. Add the mutton to the cooker and cook till all the water evaporates.

3. Now add salt, coriander powder, meat masala and chilli powder. Let it cook for approximately 10 minutes. While the meat cooks, add tomato puree to it and keep sautéing until the moisture is lost from the mixture. You will see traces of oil separating and oozing out of the masala (spice mix).

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4. Add enough water (so that meat and other ingredients are completely immersed) and pressure cook till 3 whistles. Check if the mutton is cooked and let all the excess water evaporate.

5. Add spinach paste to the mutton and cook well.

6. Once the mutton and spinach are cooked well, add clarified butter and cook till the oil separates. Garnish with ginger juliennes and a few slit green chillies on top and the food is ready to be served.

Chilli Tilapia Fish

Location: DOHA (DOH)

Main course

This recipe takes me back to my childhood days, when the afternoons were warm and my grandma prepared lunch with a lot of local ingredients, garnished with her love.

Serving size 1

Difficulty Medium

Cooking Time 45 min

Intensity Medium

Allergens Fish

Recipe by: ROBERT MUGISHA

Ingredients

50

— 1 carrot — 2 onions — 2 tomatoes — 3 garlic cloves — 1 piece ginger — 8 chillies (red or green) — 1 red bell pepper — Salt — Fresh tilapia fish — African green banana — Solanum leaves

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Method 1. Peel the green banana, wash and place on banana leaves. Steam for 30 minutes, pressing it softly.

2. Wash the fish and cut into small-medium chunks.

3. Chop the tomatoes, onions, garlic, red pepper, chillies and carrot.

4. Heat the cooking oil in a pan on medium heat, adding the chopped tomatoes, onions, garlic, red pepper, chillies, carrot and salt. Fry for 6 minutes then cover and cook for a further 5 minutes.

5. Put the fish chunks in the pan, add 600ml of water, cover with a lid and bring to a boil. Turn the heat down and cook for approximately 15 minutes.

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6. Wash the solanum leaves, chop and place on a plate for 5 minutes to drain the water.

7. In a separate pan, heat 50ml oil and add the solanum leaves and salt. Cover and cook. Ensure it does not overcook and turn off the heat after approximately 8 minutes.

8. It is now time to plate the food. Put the fish mixture onto the banana leaves, adding the solanum leaves on the side. Slightly press the banana to flatten it for better presentation, and place it on top. The food is now ready to be served. Bon appétit!

Tortilla Pie

Location: DOHA (DOH)

Main course

Back in the day, I used to help my parents with cooking. I learnt this recipe from a friend and remember preparing it for my family, who loved it. Since then, it has become my signature dish for special occasions. It is a layered tortilla dish with veggies, minced meat, crème fraiche and cheese.

It is a very colourful pie and makes a great meal for any celebration.

Serving size 8-10

Difficulty Easy

Cooking Time 45 min

Intensity Mild

Allergens Gluten, Dairy, Celery

Recipe by: LINDA VAN WILPEN

Ingredients

52

— 6 large tortilla wraps — 450g minced meat — 3 bell peppers — 2 red onions — 200g canned sweetcorn — 4 celery sticks — 300g cheddar cheese — 1 tsp salt, 1 tsp pepper and 1 tsp chilli powder — 3 tbsp olive oil — 10 cherry tomatoes

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Method 1. Preheat the oven to 220°C.

7. Add 1⁄5 of the meat and vegetable mixture and top with 40g of grated cheese.

2. Clean and cut the bell peppers, celery and onions into small pieces. Keep the celery in a separate bowl and the rest of the vegetables in another bowl.

3. Add 2 tablespoons olive oil to a deep frying pan over medium-high heat. Add the minced meat and cook for 3-4 minutes, then add the teaspoon of salt, pepper and chilli powder and mix well with the meat.

4. Add celery to the mixture and stir for 2 minutes, allowing the celery to soften. Then add the remaining vegetables and sweetcorn and cook for a further 5 minutes, then turn off the heat.

5. Using a paper towel, grease the inside of a springform cake tin with 1 tablespoon of olive oil.

6. Add the first tortilla wrap into the springform cake tin, ensuring the bottom is completely covered. Then add 60g crème fraiche and spread this out over the tortilla using a spoon.

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8. Repeat step 6 another 4 times, which should leave you with one remaining tortilla wrap.

Spread the remaining 100g crème fraiche and sprinkle 100g of the grated cheese over the wrap.

9. Cut the cherry tomatoes into halves and spread over the last tortilla.

10. Bake the tortilla pie in the oven for 20 minutes at 220°C. After 15 minutes of cooking, turn on the oven grill function so that the cheese becomes a bit crunchy.

11. Allow the pie to cool for 5 minutes and remove from the springform cake tin.

12. Cut the pie into 8-10 slices, serve and enjoy.

Cheat's Chilli

Location: JOHANNESBURG (JNB)

Main course

This recipe is special as it reminds me of the cold winter days where I was welcomed by the aroma of onions and mince as I stepped into the kitchen. I will never forget this meal and the setting, with the windows steamed up from the cold outside, and digging into the plate was like introducing colour to a black-and-white TV, with the flavour giving such a sense of warmth. Enjoying this with family and friends were priceless moments growing up.

Recipe by: MADODA MAJOLA

Serving size 3-4

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Difficulty Easy

Cooking Time 45 min

Intensity Mild

Allergens –

Ingredients — 1 tbsp vegetable oil — 1 onion, finely chopped — 700g lean beef mince — Tomato salsa — 1 tin kidney beans — 2 tomato puree sachets (9g each) — 1 tin sweetcorn — Large handful of fresh coriander

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Method 1. Heat the vegetable oil in a large pan over medium-high heat.

2. Add the chopped onions and mince and fry, breaking up the mince with a wooden spoon for 10 minutes until the meat is brown and cooked through.

3. Stir in the salsa, kidney beans, tomato puree and sweetcorn and bring to a boil.

4. Stir in the coriander leaves and season with salt to taste.

5. Serve with some green rice and enjoy.

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Egg Stew

Location: DELHI (DEL)

Main course

A Kerala-style egg stew, packed with spices & simmered in a creamy coconut milk,is a childhood favourite of mine. This delicious dish is commonly served with Appam.

Serving size 3-4

Difficulty Easy

Cooking Time 30 min

Intensity Mild

Allergens Eggs

Ingredients

Recipe by: ANSU ELSA

Spices — 1 cinammon stick — 2 cardamom pods — 3-4 black peppercorns — 1 bay leaf

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For the stew — 4 boiled eggs — 2 medium onions, sliced — ½ tbsp ginger, crushed — ½ tbsp garlic, crushed — 4 green chillies, slit — 1 potato, cubed — 1 carrot, cubed — ¾ cup thick coconut milk — 1 cup thin coconut milk — 2 tsp ground coriander — ½ tsp garam masala — ¼ tsp turmeric powder — 2 sprigs curry leaves & coriander leaves — Pinch of salt — Coconut oil

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Method 1. Boil the eggs and set aside to cool.

5. Add 1 cup of thin coconut milk and gently combine, bringing the mixture to a boil.

2. In a pan, heat 2 tbsp of coconut oil and add the whole spices (cinnamon stick, cardamom pods, black peppercorns & bay leaves) and fry. Stir well to ensure the spices don't burn.

3. Add the crushed ginger and garlic to the pan and sauté for 1 minute. Then add the sliced onions and chillies and cook for 2-3 minutes until they turn brown. Add the cubed potato and carrot and mix well.

6. Cover the pan with a lid on low heat and allow the vegetables to cook for 10-15 minutes, adding a pinch of salt to taste.

7. After 15 minutes, add the boiled eggs and thick coconut milk to the mixture and cook for a further 5 minutes on low heat.

8. Turn off the heat and garnish with curry leaves and coriander leaves. Serve hot with appams.

4. Add the turmeric powder, ground coriander and garam masala, mixing well.

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Khow Suey

Location: DOHA (DOH)

Main course

During my childhood, this recipe used to be my mum's trick to get me and my brothers to eat our veggies. It is the most comforting one-pot meal, best for days when you are feeling under the weather. When this was cooked at home, my brothers and I got super excited, adding toppings of our choice and making it as colourful as possible. We would also compete to see who could tolerate the most spices!

Serving size 4

Difficulty Easy

Cooking Time 20 min

Intensity Mild - Medium

Allergens Gluten, Nuts

Recipe by: JEMIMAH ANIL

Ingredients

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— 1 cup rice noodles — 5 whole dried Kashmiri chillies — Handful of curry leaves — ½ tsp black peppercorns — ½ tbsp coriander seeds — 2 tsp cumin seeds — ½ tsp turmeric powder — 1 tbsp garlic, finely chopped — 1 onion, grated — 2 ½ cups coconut milk — 1 tbsp cashews, crushed — 1 tbsp peanuts, crushed — 1 tsp salt — ½ cup water — ½ cup vegetable oil — ¾ cup tomatoes and vegetables of your choice - carrots, broccoli, peas

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Method 1. Grind the peppercorns, coriander and cumin seeds with the water until a smooth paste forms.

2. In a pan, heat the vegetable oil, add the curry leaves and grated onion and sauté until it turns brown.

3. Add the ground paste and turmeric powder to the pan and cook for one minute

4. Add the tomatoes and cook for a further 2 minutes, until the oil leaves the mixture at the edges.

5. Add the vegetables of your choice and continue to cook for 2-3 minutes.

6. Add 2 ½ cups of coconut milk and the salt and continue to cook for a further 4 minutes. The curry is ready.

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7. For garnish, deep fry some of the onion with the crushed peanuts and cashews until golden brown.

8. In a separate pot, cook the rice noodles in boiling water for 4-5 minutes. Drain well and add the cooked noodles to the curry mixture.

9. The best part of the dish is the toppings at the end. You can add any toppings of your choice to make it colourful - lemon slices, coriander leaves and chilli flakes if you want that extra spice!

10. If you want additional protein, you can add some boiled eggs. Enjoy.

Prawns Nirvana

Located in: DOHA (DOH)

Main course

My grandmother is a great cook and I admire her so much.

She used to prepare a feast of different dishes when we travelled to meet her on holidays and weekends. My favourite was this coconut milk-based curry. You can cook this with either prawns or white fish. The magic of her love, combined with the aroma and flavour of the food, will stay with me forever. Cooking this dish on banana leaves will add an incredible dimension of subtle flavours.

Serving size 4

Difficulty Easy

Cooking Time 20 min

Intensity Medium

Allergens Crustaceans

Recipe by: SALIH ABDUL AZEEZ

Ingredients

60

— 500g prawns — 1 tbsp chilli powder — 1 tsp turmeric powder — ¾ tsp salt — 3 tbsp coconut oil — 2 green chillies, sliced — 1 large tomato, chopped — 1 inch ginger, julienned — 2 garlic cloves, sliced — ½ tsp ground black pepper — 2 sprigs curry leaves — 1 ½ cups coconut milk — 1 large banana leaf

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Method 1. Marinate, clean and devein the prawns. Add the chilli powder, turmeric powder and some salt to the prawns.

2. Heat a frying pan on medium heat, add 2 tablespoons of coconut oil, then shallow fry the prawns for 2 minutes on each side.

3. Line a cooking pot (ideally a clay pot) with banana leaves and place the fried prawns onto the banana leaves.

4. Add the coconut milk, ginger, garlic and chopped tomato.

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5. Bring to a simmer and add the green chillies, curry leaves and black pepper and stir.

6. Cook on low heat for a further 5 minutes.

7. Drizzle 1 tablespoon of coconut oil over the dish and it is ready.

8. Present the dish in the cooking pot, lined with banana leaves, or transfer to serving bowls.

9. Enjoy with rice, chapati, parotta or appam.

Location: KUALA LUMPUR (KUL)

Lime Fried Tilapia Fish Main course

This fish is coated in a simple spice rub which forms a sweet and spicy glaze and is finished off with a kick of fresh lime juice. A simple but very impressive recipe that is full of flavour.

Serving size 1-2

Difficulty Easy

Cooking Time 15-20 min

Intensity Mild

Allergens Fish, Soy

Recipe by: TENGKU NORASYIKIN SALVA

Ingredients — 1 large tilapia fish (use 2 if they are small or medium size) — 10 tbsp/medium bowl of cooking oil for frying the fish For seasoning/marinating the fish — ½ tsp white pepper — ½ tsp salt — ½ tsp brown sugar — ½ tsp chilli powder — 1 tbsp soy sauce — 2-3 garlic cloves (diced) — Lime juice and zest For the dipping sauce — 4-5 shallot slices — 1-2 red or green chilli slices — 1-2 tomato slices — 3-4 tbsp soy sauce — Squeeze lime juice as desired

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Method 1. For the fish seasoning, mix the brown sugar, garlic, chilli powder, soy sauce, salt & pepper and stir. This combination gives a sweet and spicy rub that is so flavourful.

2. Season both sides of the tilapia fish with the seasoning blend, then add the zest and juice of one fresh lime - this will really help to enhance the flavours.

3. Heat some oil in a non-stick frying pan over medium-high heat and add the fish. After a few minutes, gently flip the fish and finish cooking on the remaining side. Cooking time can take anywhere from 2-4 minutes, depending on the thickness of the fish.

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4. To accompany the fish, prepare a simple soy lime dressing by mixing soy sauce, shallots, chilli slices and fresh lime juice in a bowl. In Malay cuisine, calamansi is often added to condiments for its unique sourness, which is much tangier compared to that of a lime.

However, lime is a close substitute that will still give you a delicious dressing.

5. Serve the fish hot with simple soy lime dressing and steamed rice.

Hanoi Noodle Soup

Location: HANOI (HAN)

Main course

This Hanoi noodle soup is my favourite! The broth is clear, flavourful & has such a lovely aroma. When I was young, I only got to eat this after Têt holiday, which was the only occasion when a large feast was cooked for the wider family. The leftover food was assembled to make this "bun thang" and today it can be enjoyed all year round and not just during the holidays. In the past, the soup took so long to make, but the preparation process has been simplified, making it much easier.

Serving size 6

Difficulty Medium

Cooking Time 90 min

Intensity Mild

Allergens Eggs, Fish, Crustaceans, Mushroom

Recipe by: ZOEY DAM

Ingredients

64

— 1 whole free range chicken — 300g Vietnamese chicken ham — 3 eggs — 1 shallot bulb, minced — 20g dried shrimp — 100g dried shredded white radish — 10 dried shiitake mushrooms — Laksa leaves — Spring onion — Shrimp paste — Fish sauce — Chicken powder — Rock sugar — 900g fresh rice vermicelli — Condiments: chilli, lime, vinegar, oil — Salt

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Method 1. In a pot, add the chicken and oil to some water and bring to a boil, then reduce the heat & simmer for 15-20 minutes, until the chicken is cooked.

2. Remove the chicken from the pot and allow to cool.

10. Place the white radish in a cheesecloth and squeeze tightly to remove excess water. Then mix with the fish sauce, sugar, vinegar (or lime juice) in the ratio 1:1:1. Then add in 1 teaspoon of chopped garlic & chopped chillies to taste.

11. Using a knife or blender, chop the dried shrimp roughly.

3. Add the dried shrimp, white radish and shiitake mushrooms and continue to boil for a further 15 minutes.

4. In a bowl, beat the eggs and add 1-2 tablespoons

12. Add the shallots to a non-stick pan and cook until the shallots become fragrant, then add the chopped dried shrimp and stir until they firm up, becoming shrimp floss.

of water.

5. Lightly oil a pan and add enough egg to make a thin layer across the base, flipping midway. This forms egg crepes. Continue to make as many as you can until all the egg has been used up.

6. One by one, loosely roll the egg crepes and cut

13. Roughly chop the laksa leaves and spring onion and set aside.

14. In a separate pot, boil water with a pinch of salt and add the fresh vermicelli, boiling for approximately 10-15 seconds, then place in a bowl.

into strips, julienne style.

7. Remove the dried shrimp, white radish and shiitake mushrooms from the broth and allow to dry.

8. Filter the broth & season with salt, fish sauce, chicken powder and some rock sugar.

9. Shred the cooked chicken and cut the Vietnamese chicken ham into thin slices, julienne style.

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15. Assemble the bowl with the shredded chicken, Vietnamese chicken ham, white radish, egg strips, laska leaves, spring onion, and shiitake mushrooms, and top with a little bit of shrimp floss.

16. Turn the broth pot to high heat, add in some shrimp paste and pour into the vermicelli bowl.

Serve alongside the condiments. Enjoy.

Summer Quiche

Location: DOHA (DOH)

Main course

As a child, I was brought up with the philosophy that food was precious and should not be wasted. Every so often my mother would make a quiche with leftovers from the fridge to avoid wastage. This is a super easy, fast dish and a great way to educate our children.

Serving size 4-6

Difficulty Easy

Cooking Time 50 min

Intensity Mild

Allergens Dairy, Gluten, Eggs, Aubergine

Recipe by: GUILLAUME HALLEUX

Ingredients

66

— 1 pie crust dough — 4 eggs — 250ml almond milk — 1 tomato — 50g feta cheese — 100g broccoli — 1 aubergine — Herbs of your choice (rosemary, thyme, coriander)

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Method 1. Begin by chopping the broccoli and aubergine into small pieces and slice the tomato into medium size slices.

2. Cut the feta cheese into small cubes (1cm side).

3. Place the pie crust in a pie dish lined with baking paper. Using a fork, pok holes in the crust. This will allow the steam to escape.

4. Add the chopped broccoli and aubergine onto the pie crust, spread the feta cubes and place the tomato slices on top. Then add some aromatic herbs, salt and pepper to taste.

5. In a bowl, whisk the eggs and almond milk together until the mixture becomes light and fluffy.

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6. Pour the mixture into the pie crust, covering all the vegetables.

7. Place in the oven and bake at 180°C for 40 minutes.

8. Remove from the oven, serve and enjoy.

Note: This recipe also works with brussels sprouts, beans, bacon, cauliflower, rocket, or pretty much any leftovers in your fridge. Be creative – if the ingredient isn't too watery, you can’t go wrong!

Garlic Butter Prawns

Location: HONG KONG (HKG)

Main course

One of my favourite food to eat with family during happy weekends.

Serving size 3-4

Difficulty Easy

Cooking Time 15 min

Intensity Mild

Allergens Dairy, Eggs, Crustaceans

Ingredients 1 2 prawns 4 garlic cloves, minced 20g butter 1 tbsp spring onion, chopped — Salt & black pepper to taste

Recipe by: KATHY LAW

— — — —

68

Marinade — 2 tbsp cornflour — 1 ½ tbsp egg white — 1⁄3 tsp salt

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Method 1. Clean and devein the prawns, then add some white pepper and mix.

2. In a bowl, mix the egg whites with the cornflour and salt, stirring well. Then add the prawns to the mixture for 5 minutes, allowing them to marinate.

3. Heat 3 tablespoons of oil in a wok and add the prawns, searing until golden brown.

4. Add the butter, garlic, salt and black pepper to the prawns and toss well.

5. Garnish with some chopped spring onions and serve. Enjoy.

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Location: HONG KONG (HKG)

Steamed Eggs with Crab Main course

Preparing crab is undoubtedly a complicated process.

Growing up, my dad taught me how to handle the crab, with a lot of patience and earnestness. The memories are always remarkable, especially the hilarious scenes. I love to make this crab dish and appreciate the compliments that come with it.

Location: KATHY LAW

Serving size 3-4

70

Difficulty Medium

Cooking Time 35 min

Intensity Mild

Allergens Crustaceans, Sesame, Egg, Soy

Ingredients — 740g crab (2 pieces) — 4 eggs — Chicken broth/water — 1 spring onion, chopped — 3 slices fresh ginger — 1 tsp sesame oil — 1 tsp soy sauce — White pepper to taste

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Method 1. Begin by cleaning the crabs and chopping them into 4 pieces, then add the ginger and steam for 10 minutes.

2. Place the steamed crab into a bowl and retain the crab water.

3. Whisk the eggs and add the crab water and chicken broth/water (1 part egg to 1 ½ parts crab water/broth). Mix well to form the egg paste.

4. Add the sesame oil, soy sauce and white pepper and sieve. Then slowly pour the egg paste into a microwave-safe dish and cover with a lid or cling wrap.

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5. Steam in the microwave for approximately 7 minutes. Do not remove the lid or cling wrap.

Leave the dish to rest for 8 minutes.

6. After resting the dish for 8 minutes, you can remove the plastic wrap and sprinkle with some chopped spring onion.

7. Heat a pan with 1 tablespoon of oil and pour over the steamed egg. Then add 1 tablespoon of soy sauce to top it off. Enjoy.

Location: DOHA (DOH)

Beef and Mushroom Stroganoff served with Pasta Main course

This recipe is special to me because it was one of my mother’s quick meals regularly made for family dinners.

Recipe by: MARY DUBE

Serving size 2-4

72

Difficulty Easy

Cooking Time 45 min

Intensity –

Allergens Gluten, Dairy, Mushroom

Ingredients — 100g pasta (of your choice) — 125g butter — 20ml fresh cream — 2 cloves garlic, finely chopped — ½ cup shallots, finely chopped — 1 medium onion, finely chopped — ¼ cup fresh parsley, finely chopped — 150g rump steak, finely sliced — 100g mushrooms, finely sliced — Pinch of salt for seasoning — Pinch of turmeric

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Method 1. Fry 50g of pasta with 25g of butter. Then the remaining 50g of pasta, add water and salt and bring to the boil. Once the pasta is cooked, drain the water.

6. Add the mushrooms to the spice mixture, ensuring they do not overcook.

7. Reduce the heat and add the fresh cream and remaining chopped parsley.

2. Melt 50g of butter in a pan and add some of the chopped garlic, shallots, parsley, turmeric and salt, mixing well.

3. Add the cooked pasta to the pan and mix together.

8. Add the pasta to a bowl, top it off with the beef and pour over the remaining sauce/juices from the pan.

9. Garnish with some fresh parsley and serve with a garden salad on the side. Enjoy.

4. In a separate pan, heat the remaining 50g butter and add the slices of rump steak, frying until brown.

5. Add the remaining garlic, shallots and onions to the pan and fry.

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Puttu

Location: DELHI (DEL)

Main course

Puttu is one of the healthiest breakfasts in South India, made of steamed rice flour and grated coconut. During my school days, my mum used to serve puttu with fresh banana on the side for my breakfast. The combination of puttu with kadala curry (black chickpea curry) is also awesome.

Serving size 3-4

Difficulty Easy

Cooking Time 15 min

Intensity –

Allergens –

Ingredients

Recipe by: ANSU ELSA

— 2 cups rice flour — 1 cup grated coconut — ¼ tsp salt — ¼ cup water

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Main Courses

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Method 1. In a large bowl, mix 2 cups of rice flour with ¼ tsp of salt.

2. Gradually add ¼ cup of water to the flour and mix well using your fingers until you reach a consistency where the flour takes shape when pressed.

3. Layer a puttu steamer with 2 tbsp of fresh coconut followed by 3 tbsp of the flour mixture and then add 2 tbsp of coconut and level it up.

4. Close the puttu steamer and steam for 5 minutes.

5. Using a wooden spatula or stick, remove the steamed puttu and serve on a plate. Enjoy.

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Location: SINGAPORE (SIN)

Strawberry Cheesecake Dessert

My mum used to make this for me when I was a kid and now my son loves it!

Serving size 5-7

Difficulty Easy

Cooking Time 45 min

Intensity –

Allergens Gluten, Dairy

Recipe by: SU-YIN KRISHNAN

Ingredients

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— 150g biscuits — 60g butter — Gelatine sheets — 500g Greek yogurt — 250g cream cheese — 50g sugar — 1 lemon — Konnyaku jelly — Strawberries

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Method 1. For the cheesecake base, begin to crush the biscuits into a fine texture.

2. Melt the butter in a pan/microwave then add to

5. Prepare the konnyaku jelly by following the instructions on the packet, ensuring the mixture has cooled before pouring it on top of the cheesecake to avoid the cheesecake melting.

the crushed biscuits mixture and mix well.

3. Line the base of a baking tin with the biscuits

6. Lay the strawberries onto the cheesecake and pour the jelly on top.

mixture and place in the refrigerator to set.

4. For the filling, mix the gelatine leaves, yogurt, cream cheese, sugar, lemon zest and add to the biscuits base then place back in the refrigerator overnight.

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7. Place the cheesecake back into the refrigerator to allow it to set before serving. Enjoy

Dates and Almond Pistachio Ladoos Location: DOHA (DOH)

Dessert

Dates are a healthy sweetener and perfect for laddoos. My mother used to make them for me as a healthy snack during my childhood years.

Serving size 40 pieces

Difficulty Easy

Cooking Time 30 min

Intensity –

Allergens Nuts, Dairy

Recipe by: SANTOSH NARAYANAN

Ingredients

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— 40 peeled almonds — 100 pitted dates — 1 cup ground peeled almonds — 4 tbsp cow ghee (clarified butter) — Handful of pistachios, finely chopped — 1 cup desiccated coconut — 1 tbsp saffron (optional) — 1 cup almond milk — Cardamom powder

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Method 1. In a non-stick pan, add 1 cup of desiccated coconut and 1 cup of thick almond milk. Stir the mixture together on a flame heat until the moisture is completely absorbed.

2. Allow the mixture to cool down, then add 1 cup

5. Grease your hands with some ghee and and roll the mixture into small balls. Keeping the mixture warm allows the balls to form neatly.

6. For garnishing, coat the laddoos in ghee and then roll them in the chopped pistachios.

of almond powder to the mixture and combine.

3. In a separate pan add ghee and the chopped dates. Set to medium heat and sauté for 1-2 minutes.

4. Mix the coconut and almond mixture with the dates and add the cardamon powder, saffron and chopped pistachios. While the mixture is still warm, mix well until it forms a dough-like consistency.

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7. These almond pistachio laddoos are great any time of the day when you are craving something sweet – enjoy.

Fifteens

Location: DOHA (DOH)

Dessert

These tray bakes derive from my home of Northern Ireland and are very popular in local bakeries and among those with a sweet tooth in general. They are present at almost any celebration and are a true taste of my childhood. The concept is 15 of each ingredient which gives them the name Fifteens. I love the simplicity of making them & the sweetness of eating them. You can add glacé cherries if you wish, removing the white chocolate. I personally prefer having small white chocolate chunks through these little gems.

Recipe by: REBECCA QUINN

Serving size 15

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Difficulty Easy

Cooking Time 30 min

Intensity –

Allergens Gluten, Dairy

Ingredients — 15 digestive biscuits — 15 pink & white marshmallows — 15 small blocks of white chocolate — 200ml sweetened condensed milk — 80g desiccated coconut

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Method 1. Crush the 15 digestive biscuits until crumbs form and add to a large mixing bowl.

2. Cut 15 pink & white marshmallows into halves and add to the crushed biscuit.

3. Chop the white chocolate into small size chunks and add to your biscuit and marshmallow mixture.

4. Add the tin of condensed milk, ensuring it

6. Add the biscuit mixture into the container forming the shape (either square or rectangular).

7. Sprinkle the remainder of the desiccated coconut on the top of the biscuit mixture, wrap the container in cling film, and refrigerate for 3-4 hours.

8. Remove the biscuit mixture from the container onto a flat surface/board and cut into the shapes and size you desire.

covers all the biscuit mixture, and mix well.

5. Line a container with cling film and sprinkle the base with half of the desiccated coconut.

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9. Sprinkle with more desiccated coconut if you wish, stack them on a plate and serve with a cup of tea or coffee! Enjoy.

Chouquettes

Location: MADRID (MAD)

Dessert

My mother used to buy these to reward me for my good results at school. The best afternoon snack ever. I couldn't find them in Spain so I learnt to bake them.

Serving size 45 pieces

Difficulty Easy

Cooking Time 15-20 min

Intensity –

Allergens Dairy, Gluten, Eggs

Recipe by: FLORE DEBRAY

Ingredients

84

— 250ml water — 150g flour — 1 tbsp sugar — ½ tsp salt — ½ tsp yeast — 1 packet vanilla sugar — 100g butter — 3 eggs — Pearl sugar

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Method 1. In a pan, add the water and butter and bring to a

5. Preheat the oven to 210°C.

boil.

2. Once the mixture comes to a boil, remove from the heat and gradually add the flour, salt and yeast and mix together using a wooden spoon until a dough forms. The dough should naturally separate from the edges of the pan. Allow to cool for one minute.

3. Add the sugar, then the first egg and beat

6. Line a baking tray with parchment paper (use 2 for this quantity) and divide the dough mixture using a teaspoon, forming smaller pieces (puffs).

7. Add some pearl sugar to each puff, pressing it in slightly.

8. Insert into the preheated oven and bake for 15-20 minutes.

vigorously until the dough fully absorbs it.

4. Repeat the process with the remaining two eggs (this can be done in a mixer if this is more convenient).

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9. Remove from the oven and enjoy.

Papanashi

Location: LONDON (LHR)

Dessert

My mum would make this delicious dessert for me and my younger brother when we were kids almost every Sunday.

We both couldn't wait for the week to pass just for that sweet little moment. I later learnt the recipe from mum, who loved to use organic homemade ingredients, which gave it a unique taste. To this day, whenever I return home to Romania for holidays, she still prepares Papanashi for me as a welcome home treat.

Recipe by: MIHAELA-ANDREEA STAN

Serving size 6

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Difficulty Medium

Cooking Time 60 min

Intensity –

Allergens Gluten, Dairy, Eggs

Ingredients — 500g ricotta/cottage cheese — 300g white flour — 30g sugar — 2 eggs — 1 tsp vanilla extract — 1 tsp baking soda (optional) — 200g plain yogurt/sour cream — 150g strawberry jam

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Method 1. In a bowl, using a spatula, mix the ricotta/ cottage cheese with the eggs, sugar, vanilla extract, baking soda and a pinch of salt for approximately 2 minutes until the sugar starts to dissolve.

2. Gradually add 300g of flour until all the ingredients are mixed together, forming a soft dough. Don’t worry if the dough feels slightly sticky – it's important not to add any more flour at this stage. Allow the dough to rest for 10 minutes.

3. To make the doughnuts, sprinkle some flour on a clean surface and divide the dough into 6 equal pieces. Begin to make the ring doughnut shape by hand and, using the mixture, make some small balls to go on top of the doughnut rings at the end.

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4. In a pan, fry the doughnuts in hot oil (at approximately 180°C) for 30 seconds then turn over and cook on the other side for a further 30 seconds until golden brown.

5. Drain the fried doughnuts using kitchen paper, removing excess oil and allow to cool.

6. Place each doughnut ball on top of each doughnut ring and pour over the plain yogurt or sour cream and the strawberry jam.

7. Serve hot or cold, and enjoy.

Caramel Custard

Location: DELHI (DEL)

Dessert

My mum used to make this sweet delight for me growing up. I love the sweet, soft creaminess of this custard and it remains a comfort dish to this day.

Serving size 4

Difficulty Easy

Cooking Time 60 min

Intensity –

Allergens Dairy, Eggs

Recipe by: ARTI KHOSLA

Ingredients

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— 500g fresh full-fat milk — 6 tbsp white sugar — 4 eggs — 2 sheets gelatine — 1 tbsp vanilla essence — Sugar for caramelisation — 100g fresh cream — Cake tin for steaming

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Method 1. Dissolve the gelatine sheets in 4 tablespoons of hot water.

2. In a cake tin, caramelise 5 tablespoons of sugar and let it set for approximately 5 minutes.

3. In a large bowl, mix the milk, eggs, sugar, vanilla essence, dissolved gelatine and cream and blend together using a hand blender.

4. Add the mixture into a cake tin and cover with aluminium foil, then steam for 30 minutes.

5. Remove the cake tin from the steamer and allow to cool. Once it reaches room temperature, remove from the cake tin onto a plate/serving dish.

6. Keep in the fridge for 3 hours, then it is ready for serving. Enjoy.

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Lemon Meringue Cupcakes Location: MADRID (MAD)

Dessert

Creating memories! These are a favourite of my son and his friends. I love seeing how fast they disappear. I've never had any complaints.

Serving size 12 large cupcakes

Difficulty Easy

Cooking Time 12-15 min

Intensity –

Allergens Gluten, Dairy, Eggs

Recipe by: FLORE DEBRAY

Ingredients Cupcakes — 230g butter, room temperature — 300g sugar — 310g flour — 4 tbsp cow ghee (clarified butter) — 2 teaspoons baking powder — 1 tsp salt — 2 tsp vanilla extract — 120ml milk — 120ml lemon juice Lemon curd — 125g sugar — 1 pack vanilla sugar — 1 egg — 1 lemon — 1 glass of water — 2 tbsp cornflour Meringue — 3 small eggs, whites — 75g sugar — ½ tsp cream of tartar

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Method 1. Preheat the oven to 170°C.

8. Remove from the heat and add a knob of butter to the mixture.

2. In a medium bowl, cream the butter and slowly add the sugar, beating until light and fluffy.

3. Gradually add the eggs, one at a time, mixing well until fully incorporated.

4. Sift the flour and baking powder into the sugar

9. To prepare the meringue icing, whisk the egg whites and sugar in a heatproof bowl over simmering water until a thick consistency forms and the sugar dissolves. Tempering the eggs will ensure the icing is safe without being baked.

mixture, add some salt and combine well.

5. Add the vanilla, milk and lemon juice and

10. Remove from the heat, add the cream of tartar and beat for 10 minutes until soft peaks form.

mix well. Then scoop the mixture into a lined cupcake tin until about ¾ full.

11. Using a piping tip or a knife, cut a hole into the

6. Bake for 12-15 minutes. Place a toothpick into

top of the cupcakes and press down to make a well for the curd to be inserted.

the centre of the cupcakes and if it comes out clean then your cupcakes are ready. Allow to cool.

7. To prepare the lemon curd in a pan, mix the sugar, vanilla sugar packet, cornflour and the egg, then add the lemon juice and glass of water, cooking on low heat and stirring continuously, bringing it to a boil.

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12. Add the lemon curd into the centre of the cupcakes and ice with the meringue. Enjoy.

Egg Pie

Location: DOHA (DOH)

Dessert

Egg pie is a sweet Filipino dessert that is slowly baked in a flaky buttery crust and resembles an egg custard. This is one of my favourite baon (snacks) that my mum used to buy for me from our local bakeries.

Serving size 8

Difficulty Medium

Cooking Time 60 min

Intensity –

Allergens Gluten, Dairy, Eggs

Recipe by: AILEEN CABALES

Ingredients

92

Pie Crust — 2 ½ cups plain flour — 1 tsp salt — 1 cup unsalted butter, chilled & cut into cubes — ¼ cup - ½ cup cold water — 2 tbsp granulated sugar Filling — 1 ¾ cup evaporated milk — 3 eggs — 1 egg white separated from yolk — 1 tsp vanilla extract — 1 cup granulated sugar

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Method 1. For the crust, combine the flour, 2 tbsp granulated sugar and salt and mix well. Then add the butter into the middle and mix using a pastry mixer.

2. Gradually pour in the cold water while continuing to mix the ingredients until well incorporated.

3. Gather the dough and mould it into a ball, then refrigerate for at least 30 minutes to harden the butter.

4. Sprinkle some flour onto a clean flat surface and flatten the refrigerated dough using a rolling pin. The flattened dough should be wide enough to cover a 9-inch circular baking tin.

5. Arrange the flattened dough on top of the baking tin and cut off the excess using a pair of scissors. Refrigerate again while preparing the filling.

6. For the filling, start by heating the evaporated milk in the microwave for 2 minutes.

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7. In a large mixing bowl, combine the three eggs with the separated egg yolk and whisk.

8. Gradually add the granulated sugar while whisking. Then add the vanilla extract and continue to whisk until every ingredient is properly distributed. Pour in the scalded milk then mix thoroughly.

9. Beat the separate egg white using an electric mixer until it forms soft peaks.

10. Fold the processed egg white into the milk, egg & sugar mixture and preheat the oven to 180°C.

11. Pour the filling mixture onto the refrigerated crust.

12. Bake for 15 minutes at 180°C, then lower the heat to 160°C, and continue baking for 30-40 minutes.

Enjoy!

Kesari Kheer

Location: DELHI (DEL)

Dessert

Rice pudding is made in all parts of India and has different names depending on the region. During family celebrations, my mum would make this delicious rice pudding and, growing up, I learned this special recipe from her.

Serving size 4

Difficulty Easy

Cooking Time 60 min

Intensity –

Allergens Dairy, Nuts

Recipe by: ARTI KHOSLA

Ingredients

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— 1000ml fresh full-fat milk — 3 tbsp basmati rice — 12 tbsp white sugar — 20 saffron strands — 15 almonds — 15 cashews — 20 pistachios to garnish — 1 pinch of pepper — 1 tsp cardamom powder

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Method 1. Wash the rice and set it aside to soak for some time.

2. Add the saffron strands to about 4 tbsp of milk and allow to soak.

3. Drain the rice from the water.

4. In a heavy-bottomed pan, add the rest of the milk and bring to a boil then add the rice and cardamom powder and reduce the heat.

5. Once the milk begins to thicken and the rice has softened, add the chopped almonds, cashews and some sugar to taste.

6. Also add around 3⁄4 of the saffron, soaked milk to it and leave 1⁄4 of the mixture for garnishing.

7. Cook for a further 20 minutes on low heat.

8. Remove from the heat, allow to cool and then place in the fridge for 1 hour.

9. Before serving, garnish with some saffron strands and pistachios. Enjoy.

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Location: SINGAPORE (SIN)

Peach, Rosemary and Lime Galette Dessert

Dad used to serve this dessert in the family restaurant and my brothers and I were always happy to eat the leftovers after the weekend. I love to make this dessert whenever I have friends over for dinner. It is delicious...

Serving size 4

Difficulty Easy

Cooking Time 30 min

Intensity –

Allergens Gluten, Dairy, Eggs

Recipe by: DIANDRA RAGGERS

Ingredients

96

— 1 puff pastry sheet — 2 limes — 80g caster sugar — 2 large peaches — 2 large sprigs rosemary — 250g crème fraiche — 10g butter — 1 egg — ¼ tsp cornflour

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Method 1. Start by preheating the oven to 200°C. 2. Stone and cut the peaches into 0.5cm thick

8. Brush the pastry all over with beaten egg, and then sprinkle the remaining sugar evenly over the pastry.

slices.

3. Juice the 2 limes and mix with 60g of the sugar in a large bowl. Then add the peaches, lime peel and sprigs of rosemary. Stir and set aside to soften for approximately 1-2 hours.

4. Place a sieve over a small saucepan and begin to strain the peaches. Discard the rosemary and lime peel, leaving you with approximately 60ml of peach syrup. Set this aside.

5. Mix the grated zest of one lime with one teaspoon of sugar into the crème fraiche and refrigerate until ready to serve – this accompanies the galette beautifully.

6. Roll out the puff pastry into the shape of your baking tin. Line the tin with baking paper and place the puff pastry in it.

7. Arrange the strained peaches into the middle of the pastry, leaving a clear 6cm border around the edge. Fold the rim up and over the peaches and place some butter over the exposed peaches.

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9. Place into the oven for around 15 minutes and while the galette is baking, whisk the cornflour into the reserved peach syrup and simmer over a medium-high heat until it reaches a thick consistency, then remove the galette from the oven and pour the peach syrup over the peaches.

10. Sprinkle the rosemary leaves on top and place the galette back into the oven to continue baking for another 20 minutes.

11. Remove from the oven and allow to cool slightly. Serve with a bowl of the lime crème fraiche on the side. Enjoy.

Banana Bread

Recipe by: MARJORY ILAGAN

Location: DOHA (DOH)

Dessert

Filipinos love to eat bread for breakfast and even in the afternoon, so my mum learnt how to make a very simple banana bread recipe that she served for the whole family. Every time she bakes this delicious bread, we all sit down and eat together, sharing stories!

Serving size 3-5

Difficulty Easy

Cooking Time 45 min

Intensity –

Allergens Dairy, Eggs, Gluten

Ingredients

Method

— 3-4 ripe bananas — 1 cup sugar (white or brown) — 1 cup flour (plain) — 1 egg — 1 tsp vanilla extract — 1 tsp baking soda — Pinch of salt — Butter

1. Preheat the oven to 220°C for 20 minutes.

2. Mash the ripe bananas in a mixing bowl, then add the egg and whisk until it reaches a smooth consistency.

3. Add the flour, sugar, salt, baking soda and vanilla extract to the mixture and stir well.

4. Grease the loaf tin with butter and add the banana bread mixture, distributing evenly.

5. Remove from the oven and let it cool in the tin before serving.

6. Serve with coffee and enjoy!

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Sri Lankan Watalappan

Recipe by: ROCHELLINA ANTHONY

Location: DOHA (DOH)

Dessert

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A delicious creamy coconut custard with warming spices, sweetened with kithul jaggery or kithul treacle. Muslim families in Sri Lanka always celebrate the end of Ramadan with this amazing dessert! It is what Muslim neighbours or co-workers share to celebrate any special occasion, even weddings. It has now become a dessert in every Sri Lankan household. Whenever I taste it, I am reminded of the fact that I grew up in a community where we respected culture and experienced love despite differences. This dish is never confined to 2-4 cups – it is made in batches, steamed in ramekins or huge bowls, to be shared with everyone around.

A bowl of watalappan is too good to miss out on, and if you’ve had a slice of this steamed pudding, you’ll know why!

Serving size 6-8

Difficulty Easy

Cooking Time 60 min

Intensity –

Allergens Dairy, Eggs, Nuts

Ingredients — 10 eggs — 450g pure kithul jaggery/ kithul treacle — 1 cup thick coconut milk — ½ tsp ground cardamom — ¼ tsp ground cinnamon (optional) — ¼ tsp ground nutmeg (optional) — Handful of raw cashew nuts

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Method 1. Before you begin, you will need a thin-bottomed, deep cooking pot with a tight lid. The pot must be wide enough to steam the pudding.

2. Fill the pot with water and start boiling on low heat.

3. In a separate pan, add the jaggery with some water and melt it on low heat until dissolved. It is easier if you shave or break the hard jaggery into small pieces.

4. Crack the eggs into a medium sized bowl and add the ground spices to the mixture.

Vanilla essence can be used instead of spice.

5. Whisk the eggs lightly for approximately

7. Once well mixed, combine the coconut and egg mixtures and mix well using a whisk or a fork for 2-3 minutes. Then strain the mixture into a jug to avoid any lumps.

8. Pour the mixture into an aluminium bowl this is the authentic way or into ramekins or a ceramic dish, and decorate with raw cashew nuts. Cover the bowl with a piece of foil and steam over a steady low - medium heat for 30-45 minutes, ensuring there is no steam escaping from the pan. Alternatively, you could also bake the wattalapan. Fill a baking tray with water half way up and place the covered wattalapan bowl inside the tray and bake in pre-heated oven at 170°C for 60 minutes. Steaming is best as baking the pudding may give a dense texture compared to the authentic steamed version.

2-3 minutes then set aside.

6. Mix the melted jaggery with the thick coconut milk. Cooled jaggery will be slightly thick so use the coconut milk to thin the mixture.

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9. Serve hot or cold, with plain yogurt, sour cream and a jam of your choice. Enjoy.

Tiramisu

Recipe by: SEAN JAMES SHEERIN

Location: JOHANNESBURG (JNB)

Dessert

102

There is nothing better than looking forward to a coffee-flavoured dessert after a meal. This one is a childhood favourite of mine.

Serving size 4

Difficulty Easy

Cooking Time 60 min

Intensity –

Allergens Gluten, Dairy

Ingredients — 300ml double cream — 150g dark chocolate serving (70% cocoa) plus extra for serving — 150g sponge fingers — 300ml hot strong, sweetened coffee — 100ml sherry — 750g ricotta cheese — 375g mascarpone cheese — 1 tsp vanilla essence — 4 ½ tbsp runny honey — A pinch of sea salt

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Method 1. To make the ganache, pour the cream into a pan and gently bring to a simmer over medium heat.

2. Add a pinch of sea salt, break up the chocolate and stir until it has melted and thickened, forming a smooth consistency, and then remove from the heat.

3. Line a dish (30cm x 20cm) with sponge fingers.

Carefully pour over the hot, sweetened coffee and drizzle over the sherry.

5. Using a food processor, blend the ricotta cheese, mascarpone cheese, vanilla essence and honey to a smooth texture.

6. Spoon the mixture on top of the chocolate layer, again ensuring an even distribution is achieved.

7. Place the dish in the fridge for 2 hours and allow to set.

8. Remove from the fridge, grate some dark chocolate on top and serve. Enjoy.

4. Spread the melted chocolate ganache over the top, ensuring an even distribution is achieved.

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Pineapple Cake

Location: DELHI (DEL)

Dessert

When I was a child, my mum would get me pineapple cake for my birthday, and when cooking became a passion of mine, I wanted to recreate the same cake for her birthday.

Serving size 4

Difficulty Medium

Cooking Time 90 min

Intensity –

Allergens Gluten, Dairy, Eggs

Recipe by: ARTI KHOSLA

Ingredients

104

For the cake — 1 cup refined flour — 1 cup white sugar — 1 tbsp full-fat milk — 4 eggs — 1 cup unflavoured oil — 1 tsp baking powder — 1 tsp vanilla essence For icing — ½ cup pineapple juice — Whipping cream — ½ cup canned pineapple puree For decoration — 3 pineapple chunks (canned) — 3-4 strawberries

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Method 1. Preheat the oven to 180°C.

7. Remove the cake from the oven and allow to cool down at room temperature.

2. Sift the flour, sugar and baking powder into a bowl and set aside.

3. Using an electric or hand whisk, combine the

8. Once cooled down, slice the cake horizontally through the middle and soak both halves of the cake with the pineapple juice.

eggs, oil and vanilla essence.

4. Gradually fold the flour mixture into the egg mixture and add some milk, if required.

5. Line a baking tin and pour in the cake mixture.

6. Place the cake into the oven and cook for 35 minutes at 180°C.

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9. Spread the pineapple puree on one half of the cake and whipped cream on the other half, then place back together.

10. Using a piping bag, cover the cake with a layer of whipping cream and decorate with pineapple chunks and strawberries. Enjoy.

Location: HO CHI MINH CITY (SGN)

Vietnamese Snow Skin Mooncake Dessert

Vietnamese snow skin mooncakes are very popular during mid-autumn festivals. I learnt the recipe from the internet, then customised it to suit my taste. They are soft and chewy on the outside and you can add any filling such as mung beans, lotus seeds or purple sweet potato. Whatever you choose, they will be delicious!

Serving size 4

Difficulty Easy

Cooking Time 120 min

Intensity –

Allergens –

Recipe by: NATE VO

Ingredients

10 6

— 250g sugar — 250g hot water — ⅛ tsp lemon juice — 200g glutinous rice flour (cooked) — Mung bean filling — Purple sweet potato filling — Lotus seed paste filling — 2g matcha powder — ½ tsp pomelo essence

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Method 1. Add the water to a pan and bring to a boil, then add the sugar. Stir to dissolve the sugar completely. Add the lemon juice when small bubbles begin to appear. Continue boiling the syrup for 1-2 minutes until the syrup looks clear.

Pour the syrup into a clean bowl.

2. Add 400ml sugar syrup and ½ tsp of pomelo essence to the bowl. Stir the syrup constantly while gradually adding the cooked glutinous rice flour.

3. Continue until about 2⁄3 (140 grams) of the flour has been added and the dough becomes quite thick but is still wet and sticky.

4. Sprinkle 30 grams of flour on a clean counter.

Turn the dough onto the counter, and cover its surface with a tablespoon of flour. Let it sit for 15 minutes.

5. Knead the dough lightly and gently. Continue to sprinkle the remaining flour and repeat kneading a few times until the flour is elastic.

The dough must become smooth and no longer stick to your hands.

6. Divide the dough into small portions of 110 grams each. Lightly dust each piece of dough and roll into a ball. Cover to prevent them from drying.

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7. Use the palm of your hand to flatten the piece of dough, making sure the edge is thinner than the centre. Put a ball of filling into the centre of the skin and wrap the skin tightly around the filling.

Seal carefully.

8. Roll the cake ball on the counter dusted with a bit of flour to prevent them from sticking to the mould. Put the cake into the mould with the seamed side up. Use the palm of your hand to press evenly on the centre and around the edges so that the cake fits well around all corners of the mould. Lightly knock the mould onto the counter to remove the cake.

9. Continue with the remaining pieces of dough.

Cover all the cakes with cling film and let them sit at room temperature.

10. The cakes will taste better the next day. Store in an airtight container at room temperature, and consume within 3-4 days for the best taste and texture.

Location: KUALA LUMPUR (KUL)

Durian with Glutinous Rice Dessert

Since my childhood, I have loved eating durian.

This is a traditional family recipe, with a savourysweet kick and many health benefits.

Serving size 2-3

Difficulty Easy

Cooking Time 15 min

Intensity –

Allergens –

Recipe by: TENGKU NORASYIKIN SALWA

Ingredients

108

— Durian — Glutinous rice — Coconut milk — Salt — Sugar

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Method 1. Begin by washing and draining the rice thoroughly.

2. Pour 1 cup of glutinous rice into the rice cooker with approximately 2-3 cups of water. (You may need to adjust the amount of water depending on your rice cooker.)

3. Turn on the rice cooker and cook the rice. Once the rice cooker switches off, allow the rice to sit for a few minutes. Fluff the rice using a rice paddle before serving.

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4. For the coconut milk preparation, add the shredded coconut, some water and a pinch of salt to a blender then blend for 45-60 seconds.

Alternatively, you can use instant coconut milk.

5. Heat the coconut milk, water, sugar and salt for 1 minute and remove from the heat. (If the sauce is too runny, cornflour can help to thicken it.)

6. Once done, serve hot coconut milk on top of the sticky rice with durian pulps. Enjoy.

Taho

Location: DOHA (DOH)

Dessert

Eating Taho (silken tofu with caramelised sugar and tapioca pearls) has been a daily habit since I was a kid. I used to excitedly wait and even chase the taho vendor whenever I heard him shouting ‘Tahhhooo’ on the street. Until now, every time I am in the Philippines, I always have my taho it’s a definite must! This protein-rich food is best served warm in the morning and enjoyed in a cup with a spoon or straw.

Recipe by: PRINCESS BAGTAS

Serving size 3-5

110

Difficulty Easy

Cooking Time 45 min

Intensity –

Allergens Soy

Ingredients — 1000ml soy milk — 4 tbsp gelatine powder — 1 cup tapioca pearls (preferably small) — Water — 1 cup brown sugar — Sweet syrup (for garnishing)

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Method 1. In a pan, heat the soy milk for 5-10 minutes. Keep stirring to avoid burning.

2. Add the gelatine powder to hot water and once dissolved, mix into the pan with the soy milk.

3. Strain the mixture, removing the bubbles, and set aside.

4. Boil the tapioca powder pearls for 20-30 minutes then turn off the heat. Allow the tapioca pearls to sit in the pan until they reach room temperature. Strain and set aside.

5. Using a separate saucepan, add ½ cup of water and 1 cup of brown sugar, then bring to a boil. Mix well and reduce to a simmer until you reach a thick consistency.

6. Transfer the taho into a glass or mug and then top with the cooked tapioca pearls and some sweet syrup.

7. Serve warm and enjoy.

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© 2021, Cargo Chefs Edition 2021: A taste of childhood Qatar Airways Cargo Cargo Terminal Doha International Airport Road Qatar Director of publication Lemon Queen www.lemon-queen.com Graphic design Caroline Fabès www.carolinefabes.com Graphic production Lemon Queen Typography Mirador by Rene Bieder Published in September 2021

by Qatar Airways Cargo in Qatar

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Cargo Chefs Edition 2021 - A Taste of Childhood