COOKBOOK

2010 NG COOKBOOK

2nd Anniversary Edition

Dear members and friends of the MAAC in Pretoria, South Africa: In 2008, several MAAC spouses and friends gathered together to compile a cookbook of favorite cuisines from each country represented in the MAAC. We agreed that the cookbook would be a growing cookbook so that all spouses in the present and future could contribute their recipes. In 2009, the MAAC spouses and friends completed the first edition of the MAAC Growing Cookbook and began distribution to all members. It became a very personal gift with recipes as well as photos, stories and art work from our time together in Pretoria.

The MAAC Spouse Committee presents to you the 2nd anniversary edition of the MAAC Growing Cookbook, which is a consolidation of recipes from 2008 to 2010. We hope that you will enjoy it now and for many years to come.

With kind regards, The members of the 2010 MAAC Spouse Committee: Gabriela Wulff, Argentina Anne Buysse, Canada Christine Mesnier, France Melba Kolisang, Lesotho Concha Vallespin, Spain Nok Natthakan, Thailand Iryna Ruzhitska, Ukraine Liudmila Salyts, Ukraine Debbie Whitworth, United Kingdom Sarah Heal, United Kingdom Jan Langdorf, United States Marie-Luise Doyle, United States

NOTE: The hyperlinks in the following Table of Contents will take you directly to each recipe. At the bottom of each recipe page, there is also a hyperlink to return you to the Table of Contents section. To use this feature, “Click� on the recipe you wish to see.

Table of Contents- Starters Appetizers Classic Guacamole, Pat Schultz, United States, 2009 Eggs with Caviare, Zhanetta Sotskov, Russia, 2010 Pão de Queijo, Cheese Bread, Lucidia Franco and Isabel Pimentel, Brazil, 2010 Parmesan Crisps, Christine Mesnier, France, 2010 Popiah, Fadzilah Binti Amir, Malaysia, 2009 Potato Balls, Atiya Ahsan Khan, Pakistan, 2009 Spinach Stuffed Mushrooms, Jan Langdorf, United States, 2010 Zacusca, Marilena Dorça, Romania, 2009 Zeytinyağli Yaprak Sarmasi, Grape Leaf Rolls, Nurhan Kiliç, Turkey, 2009 Breads Dumplings, Melba Kolisang, Lesotho 2010 Olive and Parmesan Rolls, Jan Langdorf, United States 2010 Pirozhki, Irina Timofeev, Russia, 201 Salads Arugula Salad with Raspberry Vinaigrette, United States, 2009 Biltong and Bread Salad, Leonie Gagiano, South Africa, 2009 Soups Butternut Squash Soup, Jan Langdorf, United States, 2010 Cold Borshch with Sturgeon, Iryna Ruzhytska, Ukraine, 2009 Cold Peasant Borshch, Iryna Ruzhytska, Ukraine, 2009 Gazpacho, Concha Vallespin, Spain, 2010 Kyiv Borshch without Meat, Iryna Ruzhytska, Ukraine, 2009 Manioc Soup, Heliane Carvalho Santos de Oliveira, Brazil, 2009 Raw Soup, Karine Verbinnen, Belgium, 2009 Ukrainian Borshch, Iryna Ruzhytaska, Ukraine, 2009

2010 MAAC GROWING COOKBOOK, Edition 2

Table of Contents - Main Courses Beef Cazuela de Vaca, Dalila Truan, Chile, 2009 Cottage Pie, Sarah Heal, United Kingdom 2010 Manti, Nurhan Kiliç, Turkey, 2009 Stew Beef, Elice Jongerius, Netherlands, 2009 Chicken Chicken Chargha, Atiya Ahsan Khan, Pakistan, 2009 Chicken Crisp, Debbie Whitworth, United Kingdom, 2009 Indonesian Chicken Satay, Lia Amelia Simatupang, Indonesia, 2010 Jollof Rice and Chicken in Chili Sauce, Ollunfunke Ajani, Nigeria, 2010 Koshary, Sahar Hossam Hassan and Doaa Abd El Moneim, Egypt, 2009 Malaysian Chicken Curry, Mayween Zain, Malaysia, 2010 Murgh Degchi, Anjum Rahman, Pakistan 2009 Roast Chicken Dinner, Jan Langdorf, United States, 2010 Combination Beef and Shrimp Meatballs, Sylvia Bangue, Cameroon, 2010 Feijoada, Bean Casserole, Lucidia Franco and Isabel Pimentel, Brazil 2010 Moin-Moin, Ollunfunke Ajani, Nigeria, 2010 Nalsnyky (Ukrainian Crepes), Liudmila Galyts, Ukraine 2010 Sarmale, Marilena Ionela Dorca, Romania, 2009 Seswaa, Welheminha Masimege, Botswana, 2009 Stuffed Eggplant, Stephania Verrecchia, Italy 2010 Tung Thong (Golden Sacks), Natthaken Kanpachae, Thailand 2009 Fish Fideuá, Concha Vallespin Gomez, Spain, 2009 Jambalaya, Kendra Morgan, United States, 2009 Lahori Fried Fish, Anjum Rahman, Pakistan, 2009 Nasi Lemak, Fadzilah Binti Amir, Malaysia, 2009 Pad Thai (Thai Noodles), Natthaken Kanpachae, Thailand, 2009 Salmon with Pesto, Pat Schultz, United States 2009 Thiebou-Dieun, Aïcha Diouf, Senegal, 2009 Vatapá, Heliane Carvalho Santos de Oliveira, Brazil, 2009

2010 MAAC GROWING COOKBOOK, Edition 2

Table of Contents - Main Courses (Continued) Lamb Braaied Leg of Lamb, Leonie Gagiano, South Africa, 2009 Pork Barbequed Pork Chops, Sarah Heal, United Kingdom 2010 Chicory in Ham and Cheese Sauce, Annick Onkelink, Belgium, 2009 Veal Blanquette de Veau, Christine Mesnier, France 2009 Vegetables Humitas Chilenas, Dalila Truan, Chile, 2009 Hungarian Lentil Stew, Anne Coward, Canada, 2009 Mealie Bake, Leonie Gagiano, South Africa, 2009 Red Cabbage with Apples, Elice Jongerius, Netherlands, 2009 Stuffed Cabbage, Sahar Hossam Hassan and Doaa Abd El Moneim, Egypt, 2009 Tartiflette, Anne-Sophie Perez, France, 2009 Vegetarian Nut Balls, Karine Verbinnen, Belgium, 2009 Veggie Dip, Karine Verbinnen, Belgium, 2009 Zucchini Quiche, Jan Langdorf, United States, 2009

2010 MAAC GROWING COOKBOOK, Edition 2

Table of Contents - Desserts Apple Rum Meringue, Sarah Heal, United Kingdom 2010 Apricot Taws, Karine Verbinnen, Belgium, 2009 Baklava, Nurhan Kiliç, Turkey, 2010 Basbousa, Heba Farouk Radwan, Egypt, 2010 Brigadeirão, Bianca Fiorentini, Brazil 2010 Brigadeiros, Heliane Carvalho Santos de Oliveira, Brazil, 2009 Charlotte Malakoff, Christine Mesnier, France, 2009 Chewy Chocolate Chip Cookies, Kendra Morgan, United States, 2009 Chocolate Mousse, Annick Onkelink, Belgium, 2009 Clafoutis, Gaëlle Lemoine, France, 2010 Cocada, Bianca Fiorentini, Brazil 2010 Deb’s Chocolate and Cherry Trifle, Debbie Whitworth, United Kingdom, 2009 Deb’s Special Ice Cream, Debbie Whitworth, United Kingdom, 2009 Easy Ricotta Dessert with Blueberries, Jan Langdorf, United States, 2010 Eaton Mess, Debbie Whitworth, United Kingdom, 2010 Gulab Jamun, Anjum Rahman, Pakistan, 2010 Kuih Dadar, Fadzilah Binti Amir, Malaysia, 2009 Lemon Squares, Jan Langdorf, United States, 2009 Lemon Syllabub, Sarah Heal, United Kingdom 2010 Madeleines, Anne-Sophie Perez, France, 2009 Makala Banana, Sylvia Bangue, Cameroon 2010 Malva Pudding, Melba Kolisang, Lesotho, 2010 Mango and Sticky Rice, Natthaken Kanpachae, Thailand, 2009 Milky Rice, Sahar Hossam Hassan and Doaa Abd El Moneim, Egypt 2009 Milk Tarts with Applies, Leonie Gagiano, South Africa, 2009 Quindim, Tereza Filomena Lourenço Faillace, Brazil, 2009 Raisin Balls, Karine Verbinnen, Belgium, 2009 Rhubarb Cranberry Custard Pie, Anne Coward, Canada, 2009 Rhubarb Lunar Cake, Anne Coward, Canada, 2009 Rhubarb Tapioca, Anne Coward, Canada, 2009 Santiago’s Cake, Concha Vallespin Gomez, Spain, 2009 Strawberry Rhubarb Crisp, Anne Coward, Canada, 2009 Sugared Pecans, Jan Langdorf, United States 2010 Sweet Brazilian Rice, Luciana Barcellos, Brazil 2010 Tiramisu, Antonella Mario, Italy, 2010 Truffles, Karine Verbinnen, Belgium, 2009

Facts and Figures- Conversions Imperial/Metric for Volume Imperial/Metric for Weight Fahrenheit/Celsius Oven Heat Conversions 2010 MAAC GROWING COOKBOOK, Edition 2

STARTERS

Link back to the Table of Contents

Classic Mexican Guacamole

2009 Starter - Appetizer

Submitted by Pat Schultz, United States of America Guacamole is the Aztec word for avocado sauce. This is a popular recipe for the guacamole that is prepared table-side in the popular Rosa Mexicano Restaurants in New York City and Washington, D.C. Rosa Mexicano uses the traditional molcajete, a Mexican mortar made from rough volcanic rock, often crafted in the shape of a pig. Molcajetes are also used for preparing salsas and for grinding spices. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days. ~Pat~ Serves: 6

20 minutes

Ingredients 1 ½ Tablespoon of white onion, finely chopped 1 Tablespoon, plus 2 teaspoons finely chopped fresh cilantro 1 ¼ teaspoon jalapeno, seeded and finely chopped ½ teaspoon coarse salt, plus more for seasoning if desired 1 Haas avocado, ripe, pitted, peeled and coarsely chopped 3 Tablespoons tomato, seeded and finely chopped

MSN Clipart 2010

Preparation

 With a large mortar, such as a molcajete and pestle, (or tejolote), mash onion, one tablespoon cilantro, jalapeno, and salt until smooth and juicy.  Add avocado, and mash slightly (avocado should remain somewhat chunky).  Stir in tomato and remaining two teaspoons cilantro.  Season with salt, if desired. Serve immediately. Makes 1 and ½ cups.

Link back to the Table of Contents

Eggs with Caviare

2010 Starter - Appetizer

Submitted by Zhanetta Sotskov, Russia Caviare is the roe from the huge sturgeon fish that swim in the Caspian Sea. It is often served on its own, in a bowl set over crushed ice, with a glass of chilled neat vodka. Alternatively, it may be used sparingly, as in this Russian recipe, as a garnish.

Types of Caviare: Beluga is the largest member of the sturgeon family, and the eggs are a pearly-grey color. Oscietra comes from a small sturgeon and the eggs have a golden tinge. Sevruga caviar is less expensive than other types, as it produces eggs at a much younger age. Lumpfish roe, not a true caviare, has black or orange eggs. Salmon roe has large, translucent pinky-orange eggs.

Ingredients 6 eggs, hard-boiled and halved, lengthways 4 spring onions, very finely sliced 30ml/2 tbsp mayonnaise 1, 5ml/1/4 tsp Dijon mustard 25 g/1 oz 2 tbsp caviar or black lumpfish roe Salt and freshly ground black pepper Small sprigs of dill, to garnish Watercress, to serve Preparation

 Remove the yolks from the halved eggs. Mash the yolks to a smooth paste in a bowl with the

spring onions, mayonnaise and mustard. Mix well and season with salt and pepper.  Fill the eggs whites with the yolk mixture and arrange them on a serving dish. Spoon a little caviar or roe on top of each before serving with watercress.

Link back to the Table of Contents

Pão de Queijo

2010 Starter – Appetizer

Submitted by Lucidia France & Isabel Pimentel, Brazil Ingredients 4 cups unsweetened manioc flour 1 cup water 1 cup milk ½ cup of oil 1 tablespoon salt 5 eggs 2 cups grated Minas cheese Preparation

     

MSN Clipart 2010

Place the water, milk, oil and salt in a pan and heat.

Pour this hot mixture on to the manioc flour and mix well. Allow to cool.

Blend in the eggs, one at a time.

Finally add the grated Minas cheese. Mix well.

Roll the dough into a sausage shape, make lines with a fork and then cut into small balls.

Bake in a hot oven.

Optional Parmesan cheese can also be used.

Link back to the Table of Contents

Parmesan Crisps

2009 Starter - Appetizer

Submitted by Christine Mesnier, France The most difficult part of making these crisps is to remove them from the oven before they get dry because they will break. Try to remove when the crisps are just a bit brown. My advice is to make small quantities together. You can also maker bigger crisps if you want bigger drops of parmesan. ~Christine~ Serves 6 Parmesan cheese, 100g Preparation

 Preheat oven to 200°C/400°F until golden    

brown. Grate or grind parmesan cheese Drop 1 teaspoon full onto parchment paper far enough from each other to have room to melt Bake in a 200° C/400°F preheated oven for a few minutes When crisps become slightly brown, remove and put on top of a wine bottle and mold the cooked cheese slightly until cool Remove crisps from wine bottle tops when cold and serve.

Link back to the Table of Contents

Popiah

2010 Starter – Appetizer

Submitted by Fazilah Binti Amir, Malaysia If you like Chinese sausages, you can fry some and add it in as a garnish. If you like fragrant peanuts, you can fry some and pound the peanuts.

Serves 4-6; Preparation Time: 45 minutes Filling Turnip (3 medium-size peeled and shredded) Carrot (2 peeled and shredded) French bean (150g diced) Prawns (15 medium-sizes, diced) Garlic (8 cloves minced) Salt (1 tsp) Water (1 to 1 ½ cup)

 Heat oil in a big pot and fry the garlic until it is light golden brown. Add in the pork and prawns, fry until cooked. Gradually add in the carrot, French beans and turnips. Continue frying until fragrant.

Add in salt and water then simmer until soft about 45 minutes.

Garnishes Lettuce (1 strip) Chinese parsley (4 minced) Cucumber (2 peeled and shredded) Bean Sprouts (200g) Prawn (15 medium-sized)

Eggs (5) Sugar (1 tsp) Chili (5 de-seed and blend) Garlic (10 cloves, blend) 1 bottle thick sweet sauce

 Wash and dry the lettuce, cut it into strips. Rinse, dry, and cut the parsley into small pieces. Peel

and shred the cucumber. Boil a pot of water to cook the bean sprouts (don’t cook too long). Dish out the bean sprouts and put in the prawns with shells. After the prawns have been cooked, remove the shell and cut in half. Beat the eggs and add sugar. Make an omelet and then cut into strips. Finely blend the red chilies into a paste. Peel, finely mince, and blend the garlic into a paste.  Place each garnish on a separate serving plate.

Popiah Skin 2 cups of wheat flour ½ cup of corn starch 3 cups water ½ teaspoon of salt ½ teaspoon of oil ½ teaspoon of sugar

 Add all the ingredients and mix well in a bowl. Take a cold flat pan and add just enough mixture to cover the pan surface. Use high heat and gently fry the mixture until it cooks, forming a skin over the pan. Carefully turn the skin over and dry the other side. Do not overcook the skin or else you will end up with a flat biscuit. Allow the pan to cool down before frying the next skins.

Link back to the Table of Contents

Potato Balls

2009 Starter - Appetizer

Submitted by Atiya Ahsan Khan, Pakistan Ingredients 1 kg of potatoes 1 cup of Gram flour 4 green chilies Half a bunch of coriander leaves 1 teaspoon red spice 1 teaspoon salt Half teaspoon mustard Half teaspoon white cumin seed Preparation

 Peel and boil potatoes and mash them very well. Add half the salt, the chopped green chilies, red spice, the chopped coriander leaves, mustard and white cumin seed.  Make into small balls.  Make a thick paste from the Gram flour, half a teaspoon of salt, and ½ a teaspoon of red spice.  Coat the potato balls with the Gram flour batter and fry.

Link back to the Table of Contents

Spinach Stuffed Mushrooms

2010 Starter - Appetizer

Submitted by Pat Schultz, United States of America Ingredients 16 extra- large mushrooms 3 very full and packed cups of chopped fresh spinach ½ teaspoon dried thyme or oregano & ½ teaspoon crushed fresh garlic 2 scallions, finely chopped ¼ cup grated Parmesan Cheese ¼ cup low fat sour cream 3 cups soft bread crumbs 2 tablespoons white wine Lemon to garnish Preparation

MSN Clipart 2010

       

Wash and remove the mushroom stems. Allow to dry and set aside.

Place spinach, thyme or oregano, and garlic in a large nonstick skillet.

Sauté over medium heat just until the spinach is wilted. Add a tablespoon of white wine.

Remove the skillet from heat and allow the spinach to cool slightly.

Stir in the scallions, Parmesan cheese, and sour cream.

Add the bread crumbs and toss gently, just until the crumbs are moistened.

Place a heaping teaspoonful of stuffing in each mushroom cap.

Place 2 tablespoons of white whine in a shallow baking pan. Arrange the mushrooms in the pan.

Bake at 400° F for 20 minutes or until lightly browned on the top.  Transfer the mushrooms to a serving platter. Garnish with the lemon wedges, and serve hot.  Makes 16 appetizers

Link back to the Table of Contents

Zacusca, a Romanian Recipe

2010 Starter - Appetizer

Submitted by Marilena Dorςa, Romania Ingredients 8 lbs of fresh eggplants 6 lbs of red peppers 2 lbs of onions 2 teaspoon of salt (to taste) ½ teaspoon of black pepper 2 cups of tomato paste 2 cups of olive oil

MSN CLIPART 2010

Preparation

 Over an open flame (gas stove or grill) completely blacken the skins of the eggplants and peppers.  Peel skins off immediately. Easiest way to get the last bits off is to do it under a slow running            

faucet.

Puree each of the three vegetables separately in a food processor. And place each in a separate bowl when you are finished.

Place oil and onion in a large pot.

Sauté onions for about 4 minutes over medium-low heat.

Add eggplant, onion, salt and pepper.

Cook until a thin layer of oil remains on top and when a spoonful of Zacusca is removed, only the oil should run off the spoon, not the Zacusca.

Taste and adjust salt and pepper to meet your tastes.

Spoon mixture into sterilized jars of your choosing. It is easiest if they are all the same size.

Wipe rims clean and place clean lids and rings on jars.

Place into a single layer in large pot (water bath canner if you have one).

Fill pot with water up to the necks of the jars. Bring to a boil and boil for 20 minutes.

Remove from heat and allow cooling in a water bath.

When cool, remove from water and you are ready to go. If oil separates, just mix it back in when ready to serve.

Link back to the Table of Contents

Zeytínyağli Yaprak Sarmasi,

2010 Starter - Appetizer

Grape Leaf Rolls with Olive Oil Submitted by Nurhan Kiliç, Turkey 2 hours Ingredients 400 gram vine leaves (fresh or bottled) 1 cup rice, washed and drained 2 medium onions, chopped ½ cup olive oil 2 tablespoons sugar 2 tablespoons pine nuts 1 tablespoon of currants (like small dried raisins) 1 tablespoon of dry mint 1 cup hot water Salt Dice onion in olive oil for about 5 minutes. Add the rice and salt, stir and cover the lid. Cook on very low heat until the rice looks almost transparent. Add the sugar, nuts, currants, mint and 1 cup of hot water. Cook until all the water evaporates and stir occasionally on low heat. Take off the heat and let it cool down.

Stuffing and folding vine leaves:

 Wash each vine leaf. Fill half of a large pot with water and let it boil. Add all the leaves in it and boil

for about 5 minutes. Drain and cut off the stems. Take one vine leaf and place one teaspoon full of filling into the bottom centre of the leaf. The filling will go on the matte side (not on the shiny side) of the leaf. After placing the filling at the bottom centre, fold the bottom side of the leaf to cover the filling. Then bring in both sides of the leaf to cover the whole filling. Then gently roll up the leaf like a cylinder.  *When folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. Also don’t be tempted to overfill the leaves either.  Lay all your rolls in the pot, side by side, and tuck very tightly. You can put up to four or five layers in the pot if necessary. Pour in 1 ½ cups of water into the pot. Cook on normal heat and simmer until most of the water is absorbed. Leave a little bit of water at the bottom, since it will go away as it’s cooling down.  After it cools down, place on a service plate and serve with lemon slices on top. Keep it in the fridge.

Link back to the Table of Contents

Dumpling

2010 Starter - Bread

Submitted by Melba Kilisang, Lesotho Ingredients 1kg Bread flour 1/4 cup sugar 2 teaspoon salt 1 packet gold star instant yeast 2, 5 liters warm water Preparation

 Put all dry ingredients together in a mixing bowl, and

then add warm water and mix to soft dough with your hand.  Cover and let it stand for 2 hours. Pour 2 liters of water in a large pot and bring to boil. Grease a large basin with butter/margarine and put the dough in the basin, then put the basin in the boiling water covered and let it boil for two and a half hours. Let it cool and enjoy.

Katse Dam, Lesotho

Link back to the Table of Contents

Olive and Parmesan Rolls

2010 Starter - Bread

Submitted by Jan Langdorf, United States 16 rolls Ingredients 1 tablespoon sugar 2 ¼ teaspoons package dry yeast ¾ cup warm water 3 2/3 cups bread flour ½ cup whole wheat flour ¾ cup of low fat milk 2 tablespoons chopped fresh oregano 1 teaspoon salt 1 teaspoon olive oil Cooking spray 3 tablespoons Kalamata olives, chopped 1 tablespoon water 1 large egg white, lightly beaten ½ cup of Parmesan cheese, grated

MSN Clipart 2010

Preparation

 Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours     



into dry measuring cups; level with a knife. Add flours, milk, and next 3 ingredients (milk through oil); beat with a mixer at medium speed until smooth.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Cover and let rest 5 minutes. Turn dough out onto a lightly floured surface.

Arrange olives over dough; knead gently 4 to 5 times or until olives are incorporated into dough.

Cover and let rest 10 minutes.

Preheat oven to 375°.

Punch dough down. Divide dough into 16 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each portion into a 2-inch ball. Repeat procedure with remaining dough portions. Place on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. Cut a 1/4-inch-deep "X" in the top of each roll.

Combine water and egg white; brush over rolls. Bake at 375° for 18 minutes or until golden brown.

Remove from oven; immediately sprinkle with cheese. Serve warm.

Link back to the Table of Contents

Pirozhki

2010 Starter - Bread

Submitted by Irina Tmofeev, Russia Homemade pirozhki are great favorites of old and young alike. They look splendid piled high and golden brown.

Serves 35 Ingredients 225 g/ 2 cups strong [bread] white flour 2.5ml/ 1/2 tsp salt 2.5 ml/ ½ tsp caster sugar 5 ml/ 1 tsp easy-blend dried yeast 25g/ 1 oz/ 2 tbsp butter, softened 1 egg, beaten, plus a little extra 90 ml/ 6 tbsp warm milk For the filling 1 small onion, finely chopped 175g/ 6 oz minced chicken 15ml / 1 tbsp sunflower oil 75 ml/ 5 tbsp chicken stock 30 ml/ 2 tbsp c hopped fresh parsley Pinch of grated nutmeg Salt and freshly ground black pepper Preparation

 Sift the flour, salt and sugar into a large bowl. Stir in the dried yeast, and then make a well in the       

centre.

Add the butter, egg and milk and mix to soft dough. Turn on to a lightly floured surface and knead for 10 minutes, until smooth and elastic.

Put the dough in a clean bowl, cover with clear film and leave in a warm place to rise for 1 hour or until the dough has doubled in size.

Meanwhile, fry the onion and chicken in the oil for 10 minutes. Add the stock and simmer for 5 minutes. Stir in the parsley, nutmeg and salt and pepper. Leave to cool.

Preheat the oven to 220°C/425°F/Gas 7. Knead the dough, then roll out until 3mm/ 1/8 in thick. Stamp out rounds with a 7.5 cm/ 3 in cutter.

Brush the edges with beaten egg. Put a little filling in the middle, and then press the edges together. Leave to rise on oiled baking sheets, covered with oiled clear film, for 15 minutes.

Brush with a little more egg. Bake for 5 minutes, then for 10 minutes at 190°C/375°F/Gas 5, until well risen.

Link back to the Table of Contents

Arugula Salad with Raspberry Vinaigrette

2009 Starter - Salad

Submitted by Jan Langdorf, United States of America This is a favorite recipe of my quilting group in the United States. We get together every month and show off the progress we have made on our quilts while we also have a potluck lunch. ~Jan~ Serves: 6

20 minutes

Ingredients 4 slices of bacon, fried crisp and broken into bits 1 tablespoon raspberry jam ¼ cup of fig preserves 3 tablespoons Balsamic vinegar 3 tablespoons olive oil 1 small garden onion, chopped ½ teaspoon table salt 1/8 teaspoon ground black pepper 8 cups lightly packed arugula, rinsed, drained ½ cup toasted whole almonds 2 ounces grated Parmesan cheese

MSN Clipart 2010

Preparation

 Fry bacon until well done. Drain well and soak up excess fat with paper towels.  Mix raspberry jam, fig preserves, and balsamic vinegar together and place in the microwave oven to heat for 30 seconds or longer. Add olive oil, garden onion, salt, and pepper. Mix and allow to reach room temperature.  Toss arugula and vinaigrette, add bacon, almonds, and grated parmesan cheese.

Link back to the Table of Contents

Biltong and Bread Salad

2009 Starter- Salad

Submitted by Leonie Gagiano, South Africa Serves: 8 Ingredients ½ Ciabatta (Italian Bread), Olive Oil Ina Paarman’s Green Onion Seasoning 400 g (about 2 cups) ripe baby tomatoes Fresh basic leaves, about a hand full 1 package rocket leaves 100 g (approximately ½ cups) finely sliced biltong ¾ (185ml) Ina Paarman’s Tuscan Tomato Vinaigrette Preparation

        

Preheat the oven to 240 degrees Celsius (464 degrees Fahrenheit) Slice the bread and roughly tear the slices into small pieces and place on a baking tray.

Drizzle with olive oil, Bake in the oven for about 5-10 minutes until dry and toasted on the outside.

Place in a bowl and season with Green Onion Seasons.

Slice tomatoes lengthways and toss with the basil and rocket.

Just before serving, toss the fresh ingredients with the bread.

Spring the biltong over.

Pass the Tuscan Tomato Vinaigrette at the table.

Link back to the Table of Contents

Butternut Squash Soup

2010 Starter

- Soup

Submitted by Jan Langdorf, United States Serves: 6 4 cups vegetable broth 12 oz butternut squash, peeled and cut into 1 inch cubes ½ large sweet onion, cut into 2 inch cubes ½ small apple, peeled and cut into 2 inch cubes ¼ teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon ground nutmeg

MSN Clipart 2010

Preparation

 In a large pot, combine broth, squash, onion and apple. Cover the pot and bring it to a boil. Uncover

the pot and turn the heat to low. Allow the soup to cook on low until the squash becomes very tender, about 10 minutes.  Puree the soup in the pot using an electric mixer or you can use a blender. Add the salt, pepper and nutmeg.

Link back to the Table of Contents

Cold Borshch with Sturgeon

2009 Starter - Soup

Submitted by Iryna Ruzhytska, Ukraine Ingredients 400 grams of sturgeon or other firm white fish, diced and boiled 600 grams of spinach 20 crayfish tails, cleaned and boiled 5 cucumbers peeled and chopped 1 onion, finely chopped 1 tablespoonful each of chopped parsley and dill 1 cup sour cream 1 cup cold water Preparation

 Simmer spinach gently in a small amount of salted water until tender; strain and rub through a sieve or puree in a blender.  Place the spinach in a saucepan and add crayfish tails. Add the chopped cucumbers, onions, parsley, dill and sturgeon. Stir well.  Mix sour cream and cold water and add to the other ingredients.  Chill thoroughly and serve cold.

Link back to the Table of Contents

Cold Peasant Borshch

2009 Starter - Soup

Submitted by Iryna Ruzhytska, Ukraine Ingredients 400 grams of beets Apple Vinegar 400 grams of potatoes 2 eggs 200 grams of dried fruit, apples, plums and/or cherries 200 grams of cucumbers 1 tablespoonful of sugar 1/2 cup of sour cream 2 cups of chopped leeks 2 teaspoonfuls of chopped parsley Sour cream Preparation

 Bake beets in an oven or in the microwave until tender; remove the skin from the beets, chop in thin strips, sprinkle with apple vinegar and allow to sit for two or three hours.  Meanwhile, boil potatoes in their jackets, then peel and dice them; cook dried fruit until tender in a separate pot; chill the liquid, add it to the saucepan with the beets.  Add potatoes, diced cucumbers, grated boiled eggs, season to taste with salt and sugar.  Garnish with chopped parsley and add to each serving 1 tablespoonful of cultured sour cream.

Link back to the Table of Contents

Gazpacho Recipe

2010 Starter - Soup

Submitted by Concha Vallespin, Spain Gazpacho is a cold soup which is very refreshing in the hot summer weather in Spain. It is an incredibly healthy option involving plenty of raw vegetables along with bread vinegar and olive oil. The following ingredients are what I use but you should experiment a little to get it to your exact taste. Perhaps you prefer more or less vinegar or more or less olive oil or you may prefer not to add any bread at all, that is that I do because the calories. The quantities of bread and water you use will change the thickness of it.

Serves 6-8 Ingredients 1 1/4kg ripe tomatoes 1 medium onion 1/2 standard cucumber, half peeled 1 green pepper (long thin type) or 1/2 of a bigger pepper 1 cup olive oil 2 soup spoons vinegar (a good one, better if it is from Jerez) Stale bread Salt Cold water Preparation:

To garnish you can add a small amount of diced tomato, diced green pepper, diced cucumber, diced onion, or croutons. You also need a food blender.

 The tomatoes should be peeled and the stale bread must be put in water to make it soft. To peel

the tomatoes place them in boiling water for about 30 seconds and then when you remove them the skins should come off easily.  Then chop up the tomatoes, onion, cucumber and green pepper and put some of each ingredient with some bread, some vinegar and some olive oil in the blender and blend. Transfer the mix to a bowl and continue to blend all the ingredients. This should result in a "chunky" soup. If you prefer it to be completely smooth then put the gazpacho through a sieve. This will get rid of the tomato seeds and any other lumps. At this stage you can add water and salt to get the thickness that you want. I tend to not add very much as I like a thick soup.  Once you have done all this put the gazpacho into a serving bowl, add the ice cubes and put it all in the fridge to chill.  Put the diced tomato, cucumber, pepper and croutons on individual bowls and serve with the Gazpacho and get ready for an explosion of flavors.

Link back to the Table of Contents

Kyiv Borshch without Meat

2009 Starter - Soup

Submitted by Iryna Ruzhytska, Ukraine Ingredients 400 grams of beets Apple Vinegar 400 grams of potatoes 2 eggs 200 grams of dried fruit, apples, plums and/or cherries 200 grams of cucumbers 1 tablespoonful of sugar 1/2 cup of sour cream 2 cups of chopped leeks 2 teaspoonfuls of chopped parsley Sour cream Preparation

 Soak the dried mushrooms in water to make them soft, then wash and dry; simmer the      

mushrooms gently in water with carrots, parsley root and chopped parsley until tender,; add onions when the mushrooms are cooked, and simmer for another ten or twelve minutes.

Strain the mushroom stock, chop the mushrooms.

Place the beets into a saucepan and pour some of the boiling mushroom stock over them to cover.

Boil until tender.

Put the potatoes and cabbage into the rest of the mushroom stock and boil for 10 or 12 minutes.

Then add kidney beans, cut boiled mushrooms, tomatoes or tomato juice, and the beets with the liquid they were boiling in; simmer for another five minutes; season correctly — add sugar and lemon juice, butter, salt, black pepper and cook until flavors are blended .

Garnish with chopped parsley and finely chopped garlic and add to each serving 1 tablespoonful of cultured sour cream.

Link back to the Table of Contents

Manioc Soup

2009 Starter - Soup

Submitted by Heliane Carvalho Santos de Oliveira, Brazil Serves: 4 30 minutes Ingredients 1 kg Manioc (a root typically found in South America) 150 ml of coconut milk Salt to taste Preparation

   

Cook the manioc in water until it is soft.

Drain the manioc but save the water Mash the manioc and return to the saved water and add coconut milk and salt.

Serve warm

Link back to the Table of Contents

Raw Soup

2009 Starter - Soup

Submitted by Karine Verbinnen, Belgium Serves: 4 15 minutes Flesh of 2 ripe avocados A nice piece of celery 1 handful of fresh chervil Spices (according to your own taste) 500 ml / 2 cups hot water Preparation

 Mix all the ingredients together in a blender for one to two minutes.

Link back to the Table of Contents

Ukrainian Borshch – Cabbage, Beetroot & Tomato Soup

2009 Starter - Soup

Submitted by Iryna Ruzhytska, Ukraine Borshch is the most well known Ukrainian dish. Each family in the Ukraine cooks this dish, but in their own special way. Borshch, pronounced bor-shtc, is regarded as one of the most important Ukrainian culinary inventions. Here is the recipe for Borshch as it is cooked in my family. ~Iryna~ Ingredients 100g or 200g of meat with rib bones (preferably beef) for stock 50g of pork fat (my grandmother used pork fat – today I use cooking oil) 1 big onion, chopped 1 beetroot, grated or shredded 1 large or 2 small carrots, grated Half a lemon or more to taste 1-2 Tablespoons of tomato paste 3 or 4 large potatoes cut into thin strips 200g of cabbage, shredded Bay leaf Salt and pepper Sour cream and chopped garlic for garnish Preparation

 Boil the meat to make a stock.  Put oil in a frying pan or the pork fat, if using, into very small pieces and fry it until it becomes        

golden in color.

Add onions to the frying pan and fry until they become golden.

Add the carrots and cook until soft, then add the beetroot.

Sprinkle juice of half a lemon into the mixture, add the tomato paste into the frying pan, and fry the mixture for a few minutes.

Add 1/2 cup or so of the stock, pepper, bay leaf. Set the heat to low and cover with a lid to simmer for 10-15 minutes.

Remove the beef out of the stock and pour the stock into a big pot. Add peeled potatoes. Once the potatoes boil, add the shredded cabbage and salt.

Separate the meat from the bones and put the meat back into the pot. When the potatoes are tender, turn off the vegetables in the frying pan and add to the stock in the pot.

Add a bay leaf and black pepper. Turn off the heat.

When serving, garnish each bowl of borshch with sour cream and garlic, if desired.

Link back to the Table of Contents

Main Courses

Link back to the Table of Contents

Cazuela de Vaca, Beef & Pumpkin Stew

2009 Main Course - Beef

Submitted by Dalila Truan, Chile Ingredients 1 ½ pounds beef roast 1 (32 oz) carton beef broth 2 cups water ¼ cup polenta (coarse or fine) 8 red potatoes cut in half 1 onion, quartered 1 ½ pounds slice of pumpkin (calabaza) 2 ears corn, cut into thirds 1 carrot, cut into ½ inch slices 1 small red bell pepper, seeded and cut into 1 inch pieces 1 stalk of celery, cut into chunks 1 leek, split in half, then cut into ½ inch pieces 1 teaspoon minced fresh oregano ¼ teaspoon mild paprika Salt and pepper to taste ½ cup coarsely chopped cilantro leaves (lightly packed) Preparation

 Cut the beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the

beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 ½ hours.  Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes.

Cut the pumpkin into 6 serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.  Season to taste with salt and pepper Ladle into serving bowls, and sprinkle with chopped cilantro.

Link back to the Table of Contents

Cottage Pie

2010 Main Course - Beef

Submitted by Sarah Heal, United Kingdom Ingredients 1lb/450g minced beef 2 medium chopped onions 1 large chopped carrot 1oz/30g/2 tablespoons oil 1/2 teaspoon mixed herbs 1 tablespoon flour 1 tablespoon tomato puree 10 fluid oz/300ml beef stock Salt and pepper Mash

MSN Clipart 2010

2lbs/900g potatoes 2oz/50g butter 2oz/50g milk 1oz/25g grated cheese

 Fry onions gently in fat until soft, add carrot and mince and cook for 20 minutes until the mixture

has browned. Season with salt and pepper and add mixed herbs. Stir in the flour and cook for a couple of minutes. Add tomato puree and stock and bring to the boil, simmer until meat is tender.  For the mash. Boil potatoes until cooked but not too soft. Mash potatoes and add butter and milk, season with salt and pepper to taste.  Put the meat mixture into a baking dish, spread the mash over the top, sprinkle on the grated cheese and bake in an oven at 400F/200C/Gas no6 for about 25minutes until the top is crusty and golden.

Link back to the Table of Contents

Manti

2009 Main Course - Beef

Submitted by Nurhan Kiliç, Turkey Dough 3 cups flour 1 cup water 1 egg ½ tablespoon salt

90 Minutes

 Sift flour and measure out onto a rolling board making a

well in the centre. Add the beaten egg, water, and salt into the well of flour slowly, mixing gently until dough is formed. Knead the dough and cover with a wet cloth, allowing the dough to sit for 30 minutes.

Ground Meat 200 gram ground meat 1 onion Salt, a pinch 2 teaspoons black pepper Parsley

 Add sliced onion, black pepper, and salt to the ground meat. Mix for two minutes and allow it to sit for a while. Do not cook. After 30 minutes, place the dough onto lightly floured surface, sprinkle flour over the dough, around the rolling pin, and start rolling evenly until it becomes a thin layer.

Cut the pastry into squares of 2-3 cm width. Spread some of the prepared filling of the ground meat onto each square and cover each of the squares by bringing together the 4 edges and seal them nicely together. Boil some water with 1 tablespoon of salt and 1 tablespoon of olive oil in a large pot. Put all the Manti in and stir occasionally. Cook for exactly 8-10 minutes and then drain.

Sauce 1 400 gram yoghurt 5 cloves of garlic 1 teaspoon salt Sauce 2 4 tablespoons margarine or butter 1 teaspoon spicy red pepper Sauce 1 & Sauce 2  While Manti is being boiled, you can prepare sauce 1 and sauce 2, which are poured together over Manti. In a small bowl, mix yoghurt, crushed garlic and salt well (Sauce 1). Then melt 2 tablespoons of margarine or butter in a pan and add red pepper afterwards (Sauce 2). Now your sauces are ready to pour over Manti.  After cooking Manti, put it into a serving dish. First pour the yoghurt and crushed garlic mixture (Sauce 1) over Manti. Then pour the mixture of melted margarine or butter and red pepper (Sauce 2) over it.  Lastly, add some dry mint on top of everything. Now your delicious Manti is ready to serve.

Link back to the Table of Contents

Stew Beef

2009 Main Course - Beef

Submitted by Elice Jongerius, Netherlands Depending on what kind of stew meat, it can simmer on the stove longer. My mother used to put this dish on an old fashioned cast iron heater for the whole afternoon. ~Elice~ Serves: 4 15 minutes and 2 hours Ingredients 1 kilo of stew beef Butter Salt, pepper 1 tomato 1 big onion 4 whole cloves 3 bay leaves 3 Tablespoons vinegar or 1 dl red wine 1, 5 litre (1.5 quart) of hot water Preparation

 Take the meat out the refrigerator half an hour before frying and spice it with salt and pepper.  Take a big lump of butter and melt it in a cast iron frying pan. Wait until the butter is totally melted and turns brown. Then fry the meat for 5 minutes on each side until it has a nice brown colour.  In the meantime boil the water, clean the tomato and cut into 4 pieces, and peel the onion (don’t cut it). When the meat is brown, pour the hot water in the pan until all of the meat is covered.  Stick the clover in the onion and add the onion, the (peeled if you want) tomato and the bay leaves to the dish. Add a bit of vinegar (or some red wine) to the meat so the meat will get nicely soft. Put the lid on the pan and let it boil. When it boils, immediately turn down the heat and put the pan on a simmer plate for at least 2 hours.  Stir every once in a while and make sure there’s enough fluid left. At the end, take out the onion, remove the cloves and cut the onion in small pieces and put it back with the meat. If all goes well, the meat will turn incredibly soft and tasty.

By the way, the next day the leftovers of this meat will taste even better. And we Dutch also love the gravy from this recipe to pour over potatoes. ~Elice~

Link back to the Table of Contents

Chicken Chargha

2009 Main Course - Chicken

Submitted by Atiya Ahsan Khan, Pakistan Serves: 8 Ingredients 1 Chicken 1 tablespoon ginger garlic 1 teaspoon red chilli powder Juice from 4 lemons 1 teaspoon white cumin seed (roasted and ground) 1 teaspoon black pepper 3 tablespoons vinegar Preparation

    

Wash the chicken very well.

Make cuts on chest and legs.

Mix all the spices in the lemon juice and pour over the chicken. Leave for 4 hours in the fridge.

Heat the oil in a pan and deep fry the chicken.

Enjoy the special Chicken Chargha with your family and friends.

Link back to the Table of Contents

Chicken Crisp

2009 Main Course - Chicken

Submitted by Debbie Whitworth, United Kingdom Ingredients 10 chicken breasts 2 diced onions 8 oz sliced mushrooms 4 sticks celery (optional) 2 cans condensed mushroom soup 4 tablespoons best quality mayonnaise 6 tablespoons double cream Juice of half a small lemon 4 – 6 packets salted crisps MSN Clipart 2010

Preparation

 Cook and chop chicken into cubes. Add to a casserole dish.  Fry onions and mushrooms. Add chopped celery for the final two minutes of cooking. Combine

with the chicken.  In a separate bowl, combine soup, mayonnaise, lemon juice, and cream. Fold into the chicken mixture.  Bake in centre of oven for 35 minutes on 200 degrees. Take out and crush crisps all over top of casserole.  Return to the oven for about 10 minutes. Keep checking to make sure crisps do not turn too brown.

Link back to the Table of Contents

Indonesian Chicken Satay Recipe

2010 Main Course - Chicken

Submitted by Lia Amelia Simatupang, Indonesia Ingredients 1 kg of chicken, discarding skin and bones 150 ml soy sauce 2 limes 30 pieces skewers One clove garlic, crushed 3 tablespoons lemon juice Peanut Sauce 250 gr of peanuts, fried 4 cloves garlic 5 cloves shallots 2 pieces of red chili 500 ml water 2 pieces of dried kaffir lime leaves Salt to taste 100 ml soy sauce Preparations

 Cut the chicken meat dice form, marinate the chicken with garlic mixture and lemon juice for    

about 1 hour, and then skewer the chicken.

Blend all ingredients for peanut sauce except soy peanut sauce, dried kaffir lime leaves and water until soft, then mix with soy sauce, water, dried kaffir lime leaves and cook until the oily and mature, lift.

Marinate chicken satay with soy sauce, which was added a little peanut sauce until the surface flat.

Grill kebabs until cooked as be inverted and covered the remaining sauce ingredients, lift.

Serve chicken satay with peanut sauce, lemon juice

Link back to the Table of Contents

Jollof Rice & Chicken in Chili Sauce

2010 Main course - Chicken

Submitted by Ollunfunke Ajani, Nigeria Ingredients 1 kg rice Chicken parts Prawns 410 g Tomato Puree 6 pieces of chili pepper 4 big red peppers 10 medium tomatoes 4 medium onions 2 teaspoons curry powder 10 cubes Maggi Bay leaves Salt 250 ml vegetable oil Chicken stock water Jollof Rice Preparation

 Wash the chicken and season with onion, curry, salt and 2 cubes of Maggi. Boil in 1 cup of water for           

10 minutes.

Season the prawns and boil.

Wash the chili pepper, red pepper, 8 tomatoes and 2 onions and blend until smooth.

Heat 200 ml of vegetable oil in a big pot.

Add some of the blended chilies, tomato puree, spices, chicken stock and salt.

Stir fry and cover for 10 minutes.

Wash the rice in hot water.

Pour the rice into the frying chili, add 4 cups of water, some of the stock water; then cover to cook.

Check the rice every 5 minutes and stir gently.

After 15 minutes of cooking, slice 2 tomatoes and 1 onion and add to the rice.

Add the boiled prawns.

Reduce heat and cover to boil slowly until the rice is tender.

Chicken Chili Sauce

   

Heat oil in sauce pan to fry the chicken.

Heat little oil in a pot and add the remaining blended chilies, curry, Maggi and stir to fry.

After 8 minutes, pour the fried chicken in the pan and stir for 5 minutes at low heat.

Leave to cool and serve with Jollof Rice.

Link back to the Table of Contents

Koshary

Main Course – Chicken

Submitted by Sahar Hossam Hassan and Doaa Abd El Moneim, Egypt Serves 4 Ingredients 1 ½ cups of lentils 2 cups of macaroni (the small size) 1 cup of rice ½ cup of oil ½ cup of noodles 2 medium chopped onions 3 cups of tomato juice 2 soup spoons of garlic Green spicy pepper Salt, black pepper, and cumin Preparation

       

Boil the lentils in 3 cups of water for 10 minutes.

Put the oil in another pan with the onions (stir fry it). Then take it off the oil and put in a side plate.

Put the noodles into the same oil and stir fry it.

Put the noodles on the lentil (don’t take it off the water) and add the salt, cumin, black pepper and a tablespoon of garlic.

Boil the rice then put it on the lentils and noodles (it should be covered with water).

Leave it for 30 minutes to be cooked.

Boil the macaroni then put it on a side plate in a small pan and put 3 spoons of oil and add the rest of the garlic. Stir fry it.

Add 1 can of tomato sauce plus salt, black pepper, the spice green pepper (leave it for 10 minutes to be cooked).

How to Serve Put the mixture of the noodles, lentils, and the rice in a plate. Then add the macaroni, tomato sauce, and the fried onions on top.

Link back to the Table of Contents

Malaysian Chicken Curry

2010 Main Course - Chicken

Submitted by Mayween Zain, Malaysia This is a typical Malaysian chicken curry cooked at home. The meat curry powder used in the recipe has just the right blend of spices for an authentic ‘Malaysian-tasting’ Chicken Curry. Each ethnic kitchen, however, has its own variation. Additional ingredients may be added - whole spices of star anise, cloves or cinnamon stick, serai (lemongrass)*, fresh red or green chili peppers, buah keras (candlenut)*, tomatoes, lengkuas (galangal)*, kunyit (turmeric root)*, assam jawa (tamarind paste)*, fresh curry leaves, yoghurt or dried shrimp paste (belacan)*.

Ingredients: 2 ½-3 lb whole chicken, cut into serving size pieces 5 tbsp Malaysian meat curry power 1-2 tbsp or to taste, chili powder ½ cup cooking oil 1 can of coconut milk, combined with 2 cups water 2 potatoes cut into 1 ½ inch pieces Salt 2 large sliced onions * 8 cloves garlic * 1 ½ Inch fresh sliced ginger * *To be grounded or blended Preparation:

 Using a mortar & pestle or blender to grind onion, garlic and ginger into a paste.  In a small bowl, combine meat curry powder and chili powder, add a few tbsp of water and mix         

into a thick paste.

In a wok or pot, heat oil on high, add ground paste, stir-fry until quite translucent.

Add curry paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste – do not burn!

Add chicken, bring heat up to medHigh, stir to coat chicken well with curry paste.

Add coconut milk, season with salt and stir well.

Gradually bring to a boil, then reduce heat to med, simmer covered 20-25 minutes, stir occasionally.

Add potatoes, simmer uncovered, 10-15 minutes until potatoes are cooked and chicken is tender.

Turn off heat; skim off excess oil on surface.

Serve with bread, Roti Canai, Roti Jala or steamed rice.

Variations: Substitute chicken with beef, pork, lamb, mutton, turkey or goat. Venison shanks are excellent for curry.

Link back to the Table of Contents

Murgh Degchi

2009 Main Course - Chicken

Submitted by Anjum Rahman, Pakistan Serves: 8 Ingredients Chicken, 1 Whole Ghee (clarified butter), ¼ kg Yogurt, ½ kg Cumin (black), 2 teaspoons Cumin (white), 2 teaspoons Pepper (black), 6-7 peppercorns Cardamom (large), 6 pods Cinnamon, 1 medium size stick Cloves, 12 whole Salt, to taste Red Chillies (ground), to taste

MSN Clipart 2010

Preparation

 Grind all the spices except cloves until fine, without using water.  Beat the yogurt and then add ground spices to it along with whole cloves. Mix well.  Heat ghee and add yogurt with mixed spices in it. Rub this mixture on the whole chicken and stuff    

some of it inside the chicken also.

Place the chicken in a pot and allow marinating for 2-3 hours.

Cover chicken with water and put the pot on the heat. Cook until water is dried up.

Cook it on low heat for an additional 5 to 10 minutes.

Garnish and serve.

Link back to the Table of Contents

Roast Chicken Dinner

2010 Main Course - Chicken

Submitted by Jan Langdorf, United States Serves: 4 1 hour Ingredients 3 to 3 ½ pound chicken, quartered 1 tablespoons olive oil 1 ¼ teaspoons salt 1 ¾ teaspoons black pepper 1 pound boiling potatoes cut into 1 inch cubes 2 zucchini, cut into 2 ½ inch lengths, quarter 1 medium onion, cut into ¼ inch thick slices, half ½ cup chicken broth 1 tablespoon fresh lemon juice

MSN Clipart 2010

Preparation:

 Use a large roasting pan. Put oven rack in upper third of oven and preheat oven to 500°F/240°C.  Dry chicken with paper towels. Rub 1 tablespoon olive oil, 1 ¼ teaspoon salt and 1 teaspoon       

pepper onto the chicken pieces.

Put the chicken in the roasting pan with the skin side facing upward.

Toss the potatoes, zucchini and onion with the remaining oil, salt and pepper. Spread the vegetables around the chicken in the roasting pan.

Stir together the broth and lemon juice and pour into the pan around the chicken and vegetables.

Put in the oven without a cover.

Roast the chicken until it is a light gold color, about 30 minutes.

Remove chicken from the oven. Turn on the broiler.

Broil the chicken and vegetables about 3 inches from the broiler until the chicken is golden brown, about 6 minutes.

Serve the chicken and vegetables with the juices from the roasting pan.

Link back to the Table of Contents

Beef and Shrimp Meatballs

2010 Main course - Combination

Submitted by Sylvia Bangue, Cameroon Ingredients 500 g of minced beef 500 g of small fresh shrimp Some mushrooms Salt White Pepper, grounded Green bell pepper (poivron) Parsley Onion Garlic, minced A whole egg 1 tablespoon of wheat flour Preparation

 Cut green bell pepper, parsley and mushrooms into small pieces. Add a small diced onion.  In a saucepan, cook minced meat, previously cleaned shrimp, mushrooms, peppers and onions

until tender.  Add chopped garlic, salt, pepper, the entire egg and spoon of wheat flour. Mix gently all by using your fingers; then form balls as you prefer.  Cooking Variations: You may fry the meatballs in oil if you prefer; or, you may add a little oil onto the ball and either grill in the oven or in the microwave.

Link back to the Table of Contents

Feijoada Mineira,

2010 Main Course – Combination Bean/Pork

Bean Casserole Mineiro-Style Submitted by Lucidia Franco, Isabel Pimentel, Luciana Barcellos, Brazil Ingredients MSN Clipart 2010

500 g lean beef (stewing steak) 1 kg black beans 1 kg sausage 1 kg pork loin 2 pig’s ears 2 pig’s trotters (feet) 4 paios (variety of pork sausage) 2 pig’s tails Pepper to taste Mineiro seasoning (to your taste); you will find in any Brazilian store. Use to your taste Preparation

 Cut the meat and cook it the day before. The sausages and paios are cooked separately. When cool, keep in the fridge. The next day remove the excess fat from the meat (which makes the feijoada a lighter dish). Cook the beans. When tender toss in a little hot oil with all the seasoning. Add the pieces of meat, sausage and paio.  Serve with white rice, shredded kale, manioc meal and wedges of orange.

Sauce

 Remove some of the bean sauce, add onion and hot pepper sauce and serve in a separate dish.

Link back to the Table of Contents

Moin-Moin

2010 Main Course – Combination Meat/Fish

Submitted by Ollunfunke Ajani, Nigeria Ingredients 1 kg Black eyed beans 4 pieces of chili pepper 2 medium red peppers 500g beef liver 5 eggs 100ml vegetable oil Salt 1 teaspoon curry powder 2 Maggi cubes Prawns Yellow Thai Fish Small transparent plastic bowls with lids Preparation

           

Soak the black eyed beans in water for 5 minutes Wash and peel the skin off until clean.

Soak the peeled beans in water for 30 minutes to soften up.

Season the liver, prawns and fish separately and boil Leave to cool, cut the liver into small sizes, debone the fish and squeeze with spoon Boil the eggs, leave to cool, remove the shell and slice Blend the beans, chilies and onion mixture to form a paste.

Turn paste into a bowl; add salt, curry, Maggi cubes and vegetable oil Mix very well with spoon and add the squeezed fish Place a pot on the oven and fill with 5 cups of water Scoop 8 tablespoons of paste into each of the transparent plastic bowls Put pieces of prawns, liver and sliced eggs in the paste; cover bowls with lids and place inside the pot to boil.  Cover the pot and allow boiling for 30 minutes  Check the water level regularly to ensure that the pot does not burn  Leave to cool; then remove moin-moin from the plastic bowls.

Note: Moin-moin can be eaten with Jollof Rice or can serve as breakfast.

Link back to the Table of Contents

Nalsnyky (Ukrainian Crepes)

2010 Main Course - Combination

Submitted by Liudmila Galyts, Ukraine Nalysnyky are the Ukrainian version of crepes. Actually crepes are the French version of nalysnyky.

This is a standard recipe for rolled nalysnyky. Cooks of good repute claim that the liquid in the batter should be part milk and part water to give more tender cakes.

Nalysnyky Ingredients: 2 eggs 1/2 cup milk 3 tbsp. water 1/2 cup flour, sifted 1/4 tsp. Salt 1/2 tsp. oil Nalysnyky Preparation:

 Beat the eggs until light. Add the milk, water, and the remaining ingredients. Beat until smooth.

Use a small frying pan about 6 inches in diameter. Butter it lightly and heat well. Pour a few tablespoons of the batter into the pan, just enough to give it a thin coating. Tilt the pan back and forth to spread the batter evenly. Cook the cakes over a moderate heat. When lightly browned on the bottom and firm to the touch on top, remove the cakes to a warm plate and keep them warm.

To assure tenderness, the cakes should not be turned over. This is the secret of tender cakes.

However, they may be turned, if desired. Continue baking in this manner until all the batter is used. Butter the pan lightly each time.

Filling Preparation:

 Spread the cakes with a sweet or savory filling from the choices below. When rolling the cakes

with filling, place browned side on the outside. Arrange the rolled cakes in a buttered baking dish.

Dot each layer with butter. Bake in 350 degree F oven for 20 minutes. Serve savory with sour cream if desired. A double recipe yields about 26 cakes.

Choose from a variety of nalysnyky fillings below.

Cottage Cheese 2 cups cottage cheese 2 egg yolks 2 tbsp. cream (or milk) 1/4 tsp. salt 1 tsp. chopped dill if desired Mash the cottage cheese or press it through a sieve. I use a food processor. Add all the remaining ingredients; mix thoroughly. Spread the filling on the nalysnyky and roll. Proceed as directed in the recipe for Nalysnyky.

Link back to the Table of Contents

Nalsnyky continued (Ukrainian Crepes) 2010 Main Course - Combination Submitted by Liudmila Galyts, Ukraine

Mushroom with Onion 1 1/2 cups or more finely chopped mushrooms 1 onion 2 Tablespoons butter 2 Tablespoons sour cream Salt and pepper 1 teaspoon chopped dill, if desired Use canned or fresh mushrooms. Cook the mushrooms with the onion in the butter until delicately browned. Add the cream and cook a while longer to blend the flavors. Season to taste. Add the dill, if used. Spread the filling on the Nalsnyky and roll. Proceed as directed in the recipe for Nalsnyky.

Pig Brains 1 set pig’s brains, uncooked 1 teaspoon onion juice Salt and pepper Press the brains through a sieve. Add the onion juice and season to taste. Mix well. Spread each cake with this filling. Fold the four sides to the centre and then fold over once more. Arrange in a baking dish, dot with butter and bake, covered, in a moderate oven 325 F. for about 40 minutes.

Cabbage 1Tablespoon grated onion 2 Tablespoons butter 3 cups finely shredded cabbage Salt and pepper Cook the onion in the butter until tender. Add the cabbage; season with salt and pepper; cook until just tender. Do not overcook. This filling may be varied by adding one of the following; chopped ham, chopped crisp bacon, chopped hard cooked egg.

Crushed Fruit Fill Nalsnyky with crushed, sweetened strawberries, raspberries, blueberries, pitted cherries, or other fruit.

Link back to the Table of Contents

Sarmale

2009 Main Course – Combination Pork/Beef

Submitted by Marilena Ionela Dorca, Romania This meal is widespread in most of Romania and nearby countries, although recipes are different. There is no conceivable Christmas or wedding in Romania without Sarmale! ~Marilena~ Serves: 10, 40 pieces 4 hours plus 1 week Ingredients 1 large pickled cabbage (see instructions) 100 g rice, rinsed 500 g pork loin roast, finely minced 300 g beef roast, finely minced 250 g smoked bacon (sliced) 4-5 large onions, minced 2 g salt according to taste (the cabbage is already salty) Black pepper according to taste 1 teaspoon of paprika (mild or hot according to taste) 4 Tablespoons of tomato paste 50 ml sunflower oil 1 medium head sour cabbage or 1 large can sauerkraut 4-5 bay leaves Preparation:

 First the pickled cabbage: Soak the whole cabbage in salt water with 2 half apples and 200g      

dried dill and leave it in a warm place for about 1 week. Note: normally the process takes at least 4 weeks and it is recommended that you put it in a cold place.

Put the rice in a bowl and cover it with boiling water, soak for 10 minutes, then drain.

Fry the onion over medium-high heat in lard till its color turns brownish gold, add Paprika and then mix it in a bowl with the meat, rice, salt and pepper.

Take a cabbage leaf and place a spoonful of the mixture on it. Wrap the leaf around to cover.

Place the first layer of rolls in a pot (preferably in a large clay pot). Put slices of smoked bacon on top. Continue with the second layer of rolls and so on until the dish is full.

Chop the sour cabbage leaves and place on top or use a can of sauerkraut. Pour boiling water into the pot to cover the cabbage rolls, and place it on the stove over medium-low heat until it begins to boil, and then reduce heat to low. Cook the dish covered for about 4 hours.

Note: You may add some water as needed.

After 3 hours add the tomato paste, mixed with water, and pour it over the cabbage. Cook it for another hour, until a crust is formed on the top. Serve hot, preferably with polenta and chilli pepper. You may top it with sour cream while on your plate.

Link back to the Table of Contents

Seswaa, Pounded Meat

2009 Main Course - Combination

Submitted by Welheminha Masimege, Botswana Seswaa is a dish of beef slowly simmered, then pounded with salt and served over mealie meal. You can also make this dish taste different by adding a small yellow onion and a small clove of garlic and brown the meat after you boil it. Make sure you cook it for long enough to achieve a general caramelized effect, and keep stirring so it doesn't overcook.

Ingredients 1 kg chunk meat (any kind of meat) Salt to taste Water Optional: 1 yellow onion 1 clove of garlic

 Cook the meat until it is overcooked and the bones can

easily come out.  Pound the meat while there is still a little water left in the pot.  Cook it until the water is dissolved, but don’t dry the meat too much.  Serve with mealie meal also known as Papa or Pap

Link back to the Table of Contents

Stuffed Eggplant

2010 Main Course – Combination

Submitted by Stefania Verrecchia, Italy Ingredients 4 eggplants 500 ml tomato sauce 1/2 onion Extra virgin olive oil 200 gr Parmesan Parma Ham or smoked chicken or turkey (it’s up to you) 200 gr Fontina Salt Preparation

MSN Clipart 2010

 Start by cutting the ends of eggplant. Wash, dry and cut in half lengthwise. Cut along the edge and

extract the pulp from the eggplant using a spoon and set aside. Then salt the inside of the eggplant and then arrange on a wire rack to miss the vegetation water for about 30 minutes. Prepare tomato sauce: put chopped onion in the oil and adding the peeled tomatoes, cook it and crush, then put the salt and add the basil leaves with your hands.  In a pan with a little oil put the pulp of the eggplant and cook for 7/10 minutes, adding a little bit of salt. At this point let the pulp cool a bit.  Cut the parmesan, the ham and the fontina in small pieces. Add all of them to the cooked pulp of eggplant, with ¾ tablespoons of tomato sauce. Mix well and fill the eggplants with this mixture. Put the eggplants side by side in a pan (put on the base of the pan a little of tomato sauce), sprinkle each with a spoon of sauce (just a little bit), and sprinkle with grated parmesan. Then bake the stuffed eggplants for about 30 minutes at 180°. Serve after few minutes.

Link back to the Table of Contents

Tung Thong (Golden Sacks)

2009 Main Course - Combination

Submitted by Natthakan Kanpachai, Thailand You may buy Sweet and Hot Plum sauce in any Asian grocery store. To make it by yourself, combine water, sugar and vinegar in a saucepan. Bring to a boil and cook until the mixture begins to thicken (about 40 minutes). Add red chili, garlic and stir a few times. Remove from the heat and cool before serving. ~Nok~ Serves 4 to 6 - 30 pieces 20 minutes Ingredients 3 coriander (cilantro) roots 5 cloves garlic, finely chopped Black peppercorns 1 cup ground pork 1 cup chopped shrimps 4 water chestnuts, finely chopped 3 cup vegetable oil 1 teaspoon salt ½ tablespoon Thai fish sauce 30 small spring roll wrappers 30 spring onion leaves Sweet and hot plum sauce (for dipping) Preparation

   

Pound the coriander roots, garlic and peppercorns until fine. Transfer to a mixing bowl.

Add the shrimps, pork, water chestnuts, salt, fish sauce, and mix and stir well to combine.

Heat oil in frying pay. Add the pork mixture and cook, stir for 4-5 minutes. Remove from the heat.

Place a spring roll wrapper on a flat surface and put about 1 tablespoon of fried ingredients on the wrapper on the center.  Gather the edges together to form a small sack. Tie the sack with a spring onion leaf. Repeat with the remaining wrappers.  Heat the oil in a wok over medium heat and deep fry the sacks in the oil. Cook the sacks until golden brown. Drain on paper towel.  Serve with Sweet and Hot Plum sauce.

Link back to the Table of Contents

FIDEUÁ

2009 Main Course - Fish

Submitted by Concha Vallespin Gomez, Spain Fideuá is a typical seafarer’s dish originated from the Spanish “Levante” similar to “paella” but it is made with noodles instead of rice. ~Concha~ Ingredients (for 4 or 5 people)

100 g shrimps A small anglerfish 2 calamari 200 g clams 8 prawns 2 cloves garlic 400 g thick noodles 4 peeled ripe tomatoes 1 green pepper 1 tablespoon paprika Saffron threads 1 or 2 bay leaves 100 ml. olive oil

Serve in the same paellera or skillet where you have cooked it and serve with a well chilled white wine. ~Concha~

Directions

1. Peel the shrimps and debone the anglerfish. Place the shells, bones, and bay leaves in a large pot with abundant water that is lightly salted. Bring to a boil over medium-high heat and boil for about 30 minutes. Strain and reserve this fish stock. Also reserve the peeled shrimps and the anglerfish cut up into pieces.

2. Heat olive oil in a “paellera” or in a large skillet over high heat and add the anglerfish pieces, the calamari cut up in pieces and the peeled shrimps. Sauté it for a few minutes and reserve.

3. In the same oil, brown chopped garlic and sauté peeled tomatoes and paprika. Add the fish stock, which has to be very hot and boil for 4 minutes.

4. Add crushed saffron and the noodles, let it boil over high heat for 5 minutes first and then over low heat for a further 5 minutes.

5. Add the reserved fish, seafood, clams and prawns and let it boil for 5 minutes, clams have to be open and noodles have to be “al dente”, if not add more hot stock or hot water until the noodles are cooked.

6. Remove from heat, cover the skillet and let the fideuá settle for 5 minutes.

Link back to the Table of Contents

Jambalaya – A Louisiana Creole Dish

2009 Main Course - Fish

Submitted by Kendra Morgan, United States of America Serves: 6-8 Ingredients 2 tablespoons olive oil 1 lb (500g) chopped chicken 2 whole onions 4 medium tomatoes, chopped 1 red sweet pepper 4 cups chicken stock 6 whole celery stalks 3 spring onions 1 lb (500g) spicy sausage (Andouille, Chorizo or Italian style) Salt and cayenne pepper to taste 3 cups rice 4 bay leaves 1 tablespoon garlic, minced 1lb (500g) large shrimp, peeled and deveined

MSN Clipart 2010

Preparation

 In a large pot, fry the sausage and chicken in olive oil over medium heat. Add the salt and

cayenne pepper.  Chop the onion, red pepper, and celery and add to the pot once the sausage and chicken are brown. Fry until the vegetables are soft.  Add the bay leaves, tomatoes, garlic, and shrimp. Allow to cook for 3 minutes, stirring regularly.  Add stock, wait 5 minutes, then add rice. Cook 30 minutes or until most of the liquid has been absorbed and the rice is tender. Chop the spring onions (green part only) and add 5 minutes before serving.

Link back to the Table of Contents

Lahori Fried Fish

2009 Main Course - Fish

Submitted by Anjum Rahman, Pakistan Ingredients Fish fillet (boneless), ½ of a whole fish Baisan (cake flour), 125 grams 1 Egg Coriander (crushed), ½ teaspoon Dried red chillies (crushed), ½ teaspoon Yellow food coloring, few drops Ginger (crushed) , 1 teaspoon Black zeera (cumin), ½ teaspoon whole White zeera (cumin), 1 teaspoon whole Vinegar, 1 tablespoon Lemon, 2 Water, ½ cup Salt, to taste Oil, 2 tablespoons Oil (for deep frying) Mint leaves (to garnish) Preparation

 Clean and wash fish thoroughly.  In a bowl, place water, egg, oil, vinegar, lemon juice, and food color. Beat lightly and mix in baisan.

Add spices to make a thick smooth batter.  Marinate the fish in the batter for 1-2 hours.  Heat oil in a wok (karahi) to a medium heat and fry fish till light brown.  Garnish with coriander, mint, and lemon wedges.

Link back to the Table of Contents

Nasi Lemak or Coconut Rice

2009 Main Course - Fish

Submitted by Fadzilah Binti Amir, Malaysia Serves 4 to 6 30 minutes 2 Cups Santan (coconut milk) 1 Pandan Leaf (tied in a Knot) 1 Cup Rice (washed and drained) 1/4 Teaspoon Salt Prawn Sambal 10-12 Prawns (shelled and deveined) 1 Large Onion (sliced) 1/4 Teaspoon Salt 1 Teaspoon Sugar 2 Tablespoons Tamarind Juice 2 Tablespoons Cooking Oil Pound together: 2 Dried Chilies 2 Fresh Chilies 1 Small Piece Belacan (shrimp paste) 1/2-inch piece Lengkuss 1 Candle Nut Garnishing 2 Hard-Boiled Eggs (cut in wedges) 2 Tablespoons Ikan Bilis (deep fried till crisp) 1 Piece Yellow Bean Curd (deep fried & sliced thinly) 1/4 Cucumber, thinly sliced 2 oz Kangkong (scalded)

 Wash and clean the rice and put it in a small pot. Add the santan and the pandan leaf and boil.

When the rice begins to boil, lower the heat. Simmer gently for 10 -15 minutes until all the water has been absorbed and remove from the heat. Loosen the rice grains with chopsticks. Cover up and allow rice to rest in its own heat for 10-15 minutes.  While the rice is cooking, prepare the garnish and prawn sambal. For the sambal, heat oil and fry the onions until slightly brown. Add the pounded ingredients and fry until fragrant. Add prawns and fry for 2 - 3 minutes. Add sugar, salt and tamarind Juice. Allow to cook for another 4-5 minutes and serve. Serve the rice with the sambal and other garnish.

Link back to the Table of Contents

Pad Thai (Thai Noodles)

2009 Main Course - Fish

Submitted by Natthakan Kanpachae, Thailand Pad Thai is one of the best-known Thai dishes and is very popular in Thai restaurants in foreign countries. The Thai prime minister first introduced Pad Thai during the 1930s-1940s, partly as his campaign for Thai nationalism and centralization.

Serves: 2 20 minutes Ingredients 3 Tablespoons vegetable oil 1 Tablespoon chopped garlic 8 medium size shrimps, shelled and cleaned 1 Tablespoon dried shrimp 125 grams rice stick noodles, soaked in warm water 15 minutes and drained.

5 Tablespoons Pad Thai sauce (see instructions) 1 egg (optional) 2 Tablespoons ground roasted peanuts ½ cup sliced chives 2 cups bean sprouts Pad Thai Sauce 1 cup Tamarind juice 1 cup Palm sugar (may use brown sugar instead) 1 cup water ½ cup Thai fish sauce Preparation  To make Pad Thai sauce, mix all ingredients in a saucepan and simmer for about 20 minutes until well mixed and syrupy, stir occasionally.  In a wok, heat the oil, brown the garlic, add the shrimps and cook until the shrimps change color.

Remove the shrimps to prevent over-cooking and set aside.  Add the noodles to the wok. Stir quickly. Add the dried shrimp and Pad Thai sauce and stir until everything is thoroughly mixed and the noodles turn orange. If the noodles look hard, add a little cold water and stir again. Return the cooked shrimps to the wok.  Mix peanuts, chives and bean sprouts in the wok. Stir 30 seconds and then remove to a serving plate.  Option: Beat the egg. Heat the saucepan and add oil. Pour egg into center of pan and roll around so the egg is equal thickness. Cook until egg is done, and remove egg. Put the cooked noodles in the middle of the fried egg. Fold the egg over the noodles so that a square is formed, as seen in the picture.

Tips: Serve hot. It is normally served with a piece of lime. You may find the ingredients for Thai food in Asian groceries.

Link back to the Table of Contents

Salmon with Pesto

2009 Main Course – Fish

Submitted by Pat Schultz, United States Serves 4 25 minutes Salmon 4-to- 6 ounce salmon fillets 8 Tablespoons basil pesto (see separate recipe) 12 cherry tomatoes, halved

 Preheat oven to 375 degrees F.  Cover a cookie sheet with aluminum foil.  Place salmon on foil and spread with a thin layer of pesto.

Basil Pesto ½ cup pine nuts 3 cups fresh basil leaves 6 large garlic cloves 4 tablespoons grated Romano cheese 1 cup extra virgin olive oil

    

MSN CLIPART 2010

Put pine nuts and garlic into a food processor and process until minced.

Add basil and cheese; process until finely minced.

With processor on, slowly pour oil through food chute; process until blended.

Spoon mixture into a container and store in refrigerator.

Basil pesto can also be stored in the freezer.

Link back to the Table of Contents

Thiebou-Dieun Rice with Fish

2009 Main Course - Fish

Submitted by Aïcha Diouf, Senegal Serves 8 30 minutes + 1, 5 hours cooking Ingredients 1.5 kg of rice (long grain or broken) 8 slices of white fleshed fish 250 g of tomato paste 1 bunch of parsley 2 carrots 4 turnips 2 eggplants 1 red sweet pepper 1 onion 6 gombos or okras ¼ of a cauliflower ¼ of a white cabbage 2 glove of garlic 4 slices of manioc 1 piece of dried fish, any kind 1 bouillon cube 3 l of water 1/8 l of oil (olive or peanut) Salt, black pepper Preparation

 Crush the parsley and one clove of garlic together, then add half of an onion, salt and black pepper

to make a stuffing for the fish. Using a knife or a finger, create a hole in each slice of fish and put the stuffing in each hole. Heat the oil in a large and deep pan. Add one chopped onion and the tomato paste. Stir thoroughly and cook for 5 to 10 minutes, stirring often and add water to prevent sticking. The color of the mixture should be a dark rich red. Add to the mixture the 3 l of water.

Add the fish and the vegetables peeled and cut in big pieces. Remember: don’t cut the hot peppers.

Add the piece of dried fish. Cook the mixture over high heat, covered, about ½ hour to 45 min.  Crush one glove of garlic, the rest of the onion, one bouillon cube and black pepper. Add to the mixture. Rinse the rice, steam it for 10 to 15 minutes. Remove the vegetables and the fish from the mixture with a small amount of the cooking liquid to keep them moist, and keep them hot. Correct seasoning in the liquid if necessary. Put the rice in the liquid, cook on low heat for about 20 minutes, until the rice absorbs all the liquid. To serve, put the rice in a large platter top with the fish and the vegetables.

Link back to the Table of Contents

Vatapa’

2009 Main Course - Fish

Submitted by Heliane Carvalho Santos De Oliveira, Brazil My mother used to cook this dish for special occasions. ~Heliane~ Serves: 6 1 hour Vatapa’ Ingredients ½ kg of dried prawns, cleaned and unsalted ½ kg of fresh prawns 50 ml of olive oil 1 onion chopped 1 tomato chopped ½ green pepper Parsley and Coriander to taste 2 Tablespoons of flour 200 ml of coconut milk 120 ml Azeite de Dende’ (Ask a Brazilian for it, or you can use normal oil instead, but it will not be the same).

Sauce Ingredients ½ kg of dried heads of prawns 1 onion chopped 1 handful of parsley 1 tomato chopped ½ green pepper chopped Preparation

 Boil the heads of prawns with the other ingredients for 5 minutes. Drain and reserve.  In one pan, fry the onions, tomatoes, and green pepper in olive oil until golden brown.  Add dried and fresh prawns, and the sauce you reserved. Add the flour to this sauce and stir

until you get a thick sauce.  Finally, add the coconut milk and Azeite de Dende’ and turn off the stove before it boils again.

Link back to the Table of Contents

Braaied Herbed Leg of Lamb

2009 Main Course - Lamb

Submitted by Leonie Gagiano, South Africa Serves 6 Ingredients 1 leg of lamb, boned and opened butterfly-style (ask a butcher to "vlek" the meat so that it is no thicker than 6 cm, 2 inches, in any one area) 1 cup (250 ml) Ina Paarman's Herb Marinade 2 teaspoons (10 ml) Ina Paarman's Rosemary and Olive Seasoning 4 Tablespoons (60 ml) olive oil Preparation

 Coat the leg with Marinade and seal tightly in a zip-lock bag   



storing it in the refrigerator overnight.

The next day, remove meat and scrape off excess Marinade and discard. Season the meat all over with Rosemary & Olive Seasoning and brush with olive oil.

Place the meat over indirect heat on a medium fire in a kettle braai, a barbeque pan or aluminum foil pan, meaty side down.

Cook with the lid closed for about 15 minutes until nicely browned. Turn with a pair of tongs.

Baste the cooked side with fresh Herb Marinade. When nicely browned on the other side turn and baste with fresh Marinade. Continue turning and basting now and again. Use a meat thermometer to test when done. Don't overcook meat; it must still be slightly pink and juicy.

Cooking time varies from 45-60 minutes, depending on thickness of meat and intensity of heat.

Allow the meat to rest for 10 minutes before carving. Carve meat into thin slices and serve on hot plates.

Link back to the Table of Contents

Barbecued Pork Chops

2010 Main Course - Pork

Submitted by Sarah Heal, United Kingdom Ingredients 4 Pork loin chops 1/2 oz /15g butter or oil Sauce 1 level tablespoon soft brown sugar 1 level tablespoon dry mustard or 2 teaspoons Dijon mustard 1 level teaspoon salt 2 tablespoons Worcester sauce 1/2 pt/300ml beef stock 2 tablespoons lemon juice (optional)

MSN Clipart 2010

Preparation

   

Bake chops uncovered at 400F/200C/Gas no6 until light brown - about 30 minutes.

Mix all ingredients for the sauce (except the stock) together in a saucepan.

Add beef stock, stir well and bring to the boil.

Pour sauce over the chops and bake at 380F/190C/Gas no5 for a further 30 minutes.

Link back to the Table of Contents

Chicory in Ham and Cheese Sauce

2009 Main Course - Pork

Submitted by Annick Onkelinx, Belgium “Witlof” or Brussels Lof has been cultivated in Belgium and used to be called wild chicory. In some countries the roots are being roasted, grated, and used as coffee substitute. ~Annick~ Serves: 2 45 minutes 2 stalks of chicory (Belgian endive) 4 slices of ham 50 gram (approx 3 Tablespoons) grated parmesan cheese Pepper and Salt

 Cut each chicory piece into two pieces and cook

for 10 minutes in salted water. Wrap each piece of chicory in a slice of ham and put them in an oven dish. Pour the cheese sauce over it and put some grated cheese on top. Put the dish in the oven for 30 minutes in a preheated oven of 180 ° Celsius.

Cheese Sauce Ingredients: 40 gr flour, 40 gr butter, 3 dl cooking water from the chicory, 2 dl milk, Pepper, salt, nutmeg, 100 gr grated parmesan cheese.

 Heat the butter in a pan and stir in the flour. Add the chicory broth, milk, pepper, salt, and nutmeg into the pan allowing it to cook until the sauce is thick.

Link back to the Table of Contents

Blanquette de Veau

2009 Main Course - Veal

Submitted by Christine Mesnier, France I like adding some vanilla to the cream; it brings sweetness. You can also make this recipe with turkey.

We can serve this dish with fresh pastas, potatoes, or rice. Personally, I prefer to put many carrots and mushrooms to make a complete and balanced dish. ~Christine~ Serves: 6

20 minutes and 2 hours on stove

Ingredients 1kg (2.2 pounds) of veal (stew meat cut into 4/5cm cubes) White wine eventually 1 or 2 carrots 1 onion 500g (1 ½ cups) white Mushrooms 1 clove Bouquet Garni (thyme, rosemary, and bay leaves tied together in a small bag or cheesecloth) Juice from ½ Salt Pepper Sauce 40g of margarine 40g of flour, 1 egg yolk 15cl of whipped cream Juice from ½ lemon Preparation

 Cut the veal into 4/5cm cubes (if not yet done by the butcher). Stick the onion with a clove.  Put the meat, the bouquet garni, and onion with clove, carrots cut in pieces (1 to 2 cm), salt, and      

pepper in a pan. Cover with white wine and cold water. Proportions are personal but I use about 50/50. You may also omit the alcohol.

Cook at high heat at the beginning (15 min) and bring to boil.

Cover and reduce the heat and simmer for 1 ½ hours.

Remove the meat and the vegetables and strain the stock.

Pass the cooking liquid through a sieve, filter, or cheesecloth to remove all of the small bits and leave a clear stock.

Melt the margarine (without burning it), mix with the flour and add the stock without making of lumps, until you obtain the consistency of a smooth sauce.

Put the meat back in the sauce. There should be enough sauce there to just cover the meat. Add mushrooms, cut in quarters. Add salt and pepper. Warm slowing 10-15 minutes; it does not have to boil. Just before serving, mix the lemon juice, egg yolk and whipping cream together. Add this mixture slowly to this sauce.

Link back to the Table of Contents

Humitas Chilenas or Chilean Ties

2009 Main Course - Vegetable

Submitted by Dalila Truan, Chile Ingredients 8 medium ears fresh corn in husks 2 tablespoons lard 1 onion, minced 2 cloves garlic, minced 2 Serrano peppers, seeded and minced 2 long, green chilies, such as New Mexican, seeded and diced 1 small red bed pepper, diced 1 teaspoon salt ¼ teaspoon fresh-ground black pepper ½ cup whole milk ¼ cup chopped fresh basil 2 plum tomatoes, seeded and diced 1 cup shredded Manchego cheese

MSN Clipart 2010

Preparation

 Begin by gently husking the corn. Reserve the larger, out leaves for wrapping the humitas. Slice the

corn from the cogs with a sharp knife, and reserve the cobs. Grind the corn kernels in a food processor (or chop by hand) into pieces the size of a grain of rice, pour into a large mixing bowl, and set aside.  Melt the lard in a large skillet over medium heat. Stir in the onion and garlic, cook until the onion has softened, and turned clear. Stir in Serrano peppers, green chilies, and red pepper, cook until softened.

Stir the peppers into the corn, and season to taste with salt and pepper. Stir in the milk, and then fold in basil, tomatoes, and Manchego cheese.  Bring a few inches of water to a boil in a large pot; fill a separate container with cold water. Dunk the corn husks into the boiling water for about 10 seconds to soften. Once soft and pliable, immediately dunk them into the cold water, then drain and set aside. Discard the boiling water.  Form the humitas by placing a few tablespoons of the mixture onto the b bottom of a large husk (or two smaller husks overlapped). Form a packet by folding the bottom over once, then fold in the sides, and continue rolling into a packet. Tie with smaller strips of corn husk, or kitchen twine. Repeat until all of the filling is used. To cook humitas, place four corn cobs pointing top to bottom, into the bottom of a large Dutch oven. Arrange the remaining four cobs pointing left to right. This will form a platform for teaming the humitas. Pour about 2 inches of water into the pan, and then arrange the humid packets on top of the corn cobs. Cover the pot, and bring water to a boil over high heat, then reduce heat to medium, and steam for 1 hour.

Link back to the Table of Contents

Hungarian Lentil Stew

2009 Main Course - Vegetable

Submitted by Anne Coward, Canada Many Hungarians came to Canada in the nineteenth and twentieth centuries and brought their cuisine with them. Because I am vegetarian, I am always looking for vegetarian main dishes that are flavorful, easy and nutritious. ~Anne~ Serves: 6 1 Tablespoon/15ml canola or olive oil 2 large onions, coarsely chopped 16 ounces/500gm mushrooms, sliced or quartered 3 Tablespoons/45gm sweet or hot paprika, or a combination of the two 1 Tablespoon/15gm caraway seeds 2 cups/500ml chicken broth 2 cups/500ml water ½ cup/125ml red wine 1 ½ cups/375gm lentils 1 14 ounce/450ml can chopped tomatoes 2 cups/500gm baby carrots or carrot chunks 2-3 Tablespoons/30-45ml molasses, honey, or sugar to taste 1-2 Tablespoons/15-30ml balsamic vinegar to taste 1 Tablespoon/15ml lemon juice to taste Salt to taste Freshly ground black pepper to taste ½ cup/125ml plain nonfat or low fat yogurt or sour cream Preparation:

 In a large pan, heat oil briefly, add the onions and cook them until they are softened. Add the

mushrooms and cook them until their liquid evaporates.  Add the paprika, caraway seeds, broth, water, tomatoes, carrots and lentils. Bring the mixture to a boil, reduce the heat, cover the pan and simmer the mixture for about 35 minutes or until the lentils are just tender.  Remove the cover from the pan and add the molasses, vinegar, lemon juice, salt and pepper to taste.

Continue to simmer gently, stirring occasionally, until the mixture is thickened and most liquid has evaporated.  Remove 1 cup/250ml of the lentil mixture and puree it with the yogurt in a blender or food processor. Stir the puree back into the stew and heat gently before serving. Serve with rice, noodles, mashed potatoes or couscous.

Link back to the Table of Contents

Mealie Bake

2009 Main Course - Vegetable

Submitted by Leonie Gagiano, South Africa Ingredients 4 mealies, corn, cut off the cob 1 T (15 ml) butter 1 cup (250 ml) milk 1 T (15 ml) Ina Paarman's White Sauce Powder Ina Paarman's Seasoned Sea Salt 3 eggs, beaten ½ cup (125 ml) grated Cheddar cheese ½ cup (125 ml) soft white breadcrumbs Pinch of nutmeg 2 T (30 ml) chopped parsley or chives To Serve 2 fresh ripe tomatoes 1 x 400 ml Ina Paarman's Tomato & Basil Pasta Sauce 1 t (5 ml) Ina Paarman's Green Onion Seasoning

          

Place the mealie (corn) kernels in a microwave dish with the butter and milk. Cover the dish.

Microwave for 6 minutes on high (100%).

Spoon the mixture into a food processor.

Add the White Sauce Powder, Seasoned Sea Salt, eggs, cheese, breadcrumbs and nutmeg and mix briefly, you still want to retain some texture.

Grease a 20 cm pie dish with butter.

Spoon in the mealie mixture and smooth the top.

Place on a rack in the microwave and microwave on medium (60% power) for 12-15 minutes, depending on the wattage of your microwave.

Top with chopped parsley. Grate the fresh tomatoes into the Tomato & Basil Pasta Sauce.

Season with Green Onion Seasoning.

Warm in the microwave for 2 minutes.

Serve the Mealie Bake with the sauce and a green salad dressed with Lime & Coriander Dressing.

Variation: To oven bake set oven at 180°C and bake in a 20cm flan or pie dish for 30 minutes.

Link back to the Table of Contents

Red Cabbage with Apples

2009 Vegetables

Submitted by Elice Jongerius, Netherlands This vegetable dish goes very well with the simmered meat dish. It tastes a bit sweet and sour because of the apples in the recipe. ~Elice~ Serves: 4 15 minutes and 1.5 hours Ingredients 800 gr (4 cups) red cabbage 15 gr (1 Tablespoon) butter Salt (2 teaspoons or less/more according to your taste) 1 teaspoon cinnamon 1 teaspoon sugar 6 whole cloves 1 bay leaf 2 pieces of common juniper berries 2 Tablespoons vinegar 1 Tablespoon Golden Syrup 2 apples Preparation

 Slice the cabbage really fine and put it in a pan with 1, 5 dl of water. Add the salt, sugar, vinegar,

cloves, bay leaf, juniper berries, and the syrup. After boiling, let it simmer for an hour. Stir every once in a while.  Peel the apples, remove the insides, and cut into thin slices. Cut the slices in half. Add the apples to the cabbage after an hour of simmering and let the dish simmer for half an hour more (total simmering time equals 1 ½ hours).  Remove the cloves, bay leaf, and juniper.  Serve with the ‘Sudderlapjes’ (stew beef recipe) and cooked potatoes.

Link back to the Table of Contents

Stuffed Cabbage

2009 Vegetables

Submitted by Sahar Hossam Hassan, Egypt & Doaa Abd El Moneim, Egypt Serves: 4 1 hour Ingredients 1 small cabbage 2 medium chopped onions 3 cups of tomato sauce 3 cups of rice 1 ½ cups of soup ½ cup of oil + 2 medium spoons of butter An amount of chopped dill and parsley Salt Black pepper Cumin Pri-pri

MSN Clipart 2010

Preparation

     

Boil the cabbage and then chop it into medium pieces.

Put the oil and the butter in the pan, add the chopped onions, and stir fry.

Add the tomato sauce, salt, black pepper, cumin, and the pri-pri. Leave it for 5 minutes.

Add the rice, dill, and parsley and stir it all together and leave to rest.

Take a piece of cabbage and put a little of the mixture in and roll it. Put it in a big pan and continue.

Heat the soup and pour on top of the rolled cabbage. Leave it until it boils and then lower the temperature. Leave it to cook for an hour.

Link back to the Table of Contents

Stuffed Peppers Submitted by Gabriela De Wull , Argentina

2009 Main Course -Vegetable

Ingredients for four persons 4 Sweet Green/Yellow/Red Pepper (capsicum) 4 Cups Cooked Rice mixed with Pumpkin and Cheese Oil Minced Parsley Bread Crumbs

Preparation

 It is very important to choose the correct peppers. Spicy hot peppers are not suitable for this recipe. If possible, select similar size peppers, wash well and slice in half and deseed properly. Boil briefly in salted water.

 While the peppers are on the stove, prepare the cooked rice adding the pumpkin and the

cheese. Stuff the peppers with the rice mixture and top with the parsley and a few breadcrumbs. Pour some oil on top of the stuffed peppers and cook in oven until slightly brown on top.

Link back to the Table of Contents

Tartiflette

2009 Vegetables

Submitted by Anne-Sophie Perez, France Serves 4 1 hour Ingredients 1 Reblochon cheese 1 kg potatoes 100 ml of fresh cream 150g of bacon cubes 100 ml of white wine Salt, pepper Preparation

            

Peel potatoes and boil or steam for 20 minutes.

Peel onion and cut into thin slices.

Heat large frying pan with the oil and fry the onion slices. Add bacon cubes to pan.

Cook on medium heat until onion slices are soft (about 10 minutes). Stir as needed.

Add potatoes that have been diced and pour white wine over it.

Salt and pepper to taste.

Cook over medium heat for 10 minutes, stirring occasionally.

Cut the Reblochon cheese in two halves across its thickness.

Put the potato preparation in an ovenproof dish.

Place both halves of the Reblochon cheese side down, on top.

Cover with fresh cream.

Place in oven heated to thermostat 7-8 for 20 minutes.

Serve with a green salad and enjoy with a white wine from Savoie (or South Africa !)

Bon appétit!

Link back to the Table of Contents

Vegetarian Nut Balls & Veggie Dip

2009 Vegetables

Submitted by Karine Verbinnen, Belgium This is a rich but healthy vegetarian dish. The dip, which accompanies the Vegetarian Nut Balls, is a vegetarian version of Pesto. For a side dish, you can prepare a nice salad! ~Karine~ Serves: 8 Vegetarian Nut Ball Ingredients 60 g ground almonds 60 g ground hazelnuts 60 g ground pecan nuts 85 g breadcrumbs 115 g grated cheddar 1 egg 4-5 tablespoons dry sherry or 2 tablespoons milk & 3 tablespoons dry sherry 1 onion, finely chopped 1 tablespoon finely chopped ginger 1 tablespoon fresh chopped parsley or coriander 1 sweet red pepper, chopped 1 red hot pepper, finely chopped, optional 1 teaspoon of salt 1 teaspoon of freshly ground pepper Pieces of lemon, as decoration Preparation  Stir the almonds, hazelnuts, pecan-nuts, breadcrumbs, and cheese in a bowl. Put in on the side.  Whip the egg; add the sherry, onion, ginger, parsley or coriander, sweet red pepper, and the (optional) red hot pepper. Stir it well.  Put the egg mix into the nut mix, mix together. Add milk or sherry if the mixture is too dry. Roll balls of the mixture about 2, 5 cm. in diameter.  Grease a baking pan and put the balls on it. Bake them in a preheated oven at 180º C, for 20-25 min until crispy and golden brown. Serve them warm or cold with a dip and decorate them with lemon.

Veggie Dip 2 handfuls of fresh chopped coriander 2 handfuls of plain cashew nuts Juice of half lemon Spices (Cerebos garlic and herb season) Small cup of water (more or less 1 dl/1/2 cup) Preparation  Put all the ingredients in a blender and mix steadily for a few minutes. Pour into a dip bowl.

Link back to the Table of Contents

Zucchini Quiche

2009 Vegetable

Submitted by Jan Langdorf, United States of America Zucchini Quiche is a quick main course that most enjoy. Make it easy on yourself and buy an already made pie crust in the grocery store, if possible or do it the old fashioned way by following the ingredients below.

Serve this with a nice green salad. ~Jan~ Serves: 8 1 hour Pie Shell Dough Ingredients 2 ¼ cups flour 1 teaspoon salt 2/3 cup of butter 1/3 cup of water 2 teaspoons Dijon mustard Quiche Ingredients 4 cups sliced zucchini (or marrow) 1 large onion, finely sliced ½ cup butter ½ cup fresh chopped parsley ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon garlic powder ¼ teaspoon dry oregano 4 well beaten eggs 2 cups grated mozzarella cheese

MSN Clipart 2010

Preparation  Make pie dough with recipe below. Add a teaspoon of water at a time, if necessary to increase, to make dough roll out in the shape of a pie dish.  Line the pie dish with the rolled out dough.  Cut excess dough off the edges but leave enough of the dough to turn under to pinch so that the crust will hold to the edge of pie dish.  Spread Dijon mustard on top of the pie crust dough. Put the pie to the side for later.  Sauté the zucchini (marrow) and onion slices in the butter until done.  Add chopped parsley, salt, pepper, garlic powder, and oregano. Stir mixture and allow to cook for a minute longer.  With a slotted spoon, spread the cooked zucchini mixture on top of the pie crust.  In a separate bowl, beat eggs and stir in mozzarella. Pour egg and mozzarella mixture on top of zucchini mixture in pie.  Put pie on middle shelf of preheated 375° Fahrenheit oven and bake for 30 to 45 minutes until slightly brown on top.

Link back to the Table of Contents

Desserts

Desserts

Link back to the Table of Contentst

Apple Rum Meringue

2010 Dessert

Submitted by Sarah Heal, United Kingdom Ingredients 4oz/110g sponge fingers - boudoir biscuits 4 tablespoon rum 1 1/2 lbs/675g cooking apples, peeled, cored and sliced 1oz/30g butter 2-3 tablespoons water 1/2 level teaspoon ground cinnamon 4oz/110g soft brown sugar Meringue 2 egg whites 4oz/110g caster sugar

     

MSN Clipart 2010

Cover the base of dish with sponge fingers.

Sprinkle over the rum.

Put the apples, butter, water, cinnamon and brown sugar over a low heat until just cooked.

Make the meringue by whisking the egg whites until stiff, beat in the sugar.

Spoon the sliced apple over sponge fingers and the meringue over the apple.

Bake in the oven at 350F/180C/Gas no4 for 10-15 minutes until light brown.

Link back to the Table of Contents

Apricot Taws

2009 Dessert

Submitted by Karine Verbinnen, Belgium Serves: 4 20 minutes plus 1 hours in the refrigerator Ingredients 1 cup dried apricots, soaked in water for 20 minutes to soften ½ cup shredded coconut ½ cup Brazil nuts 1 drop of vanilla essence Ground nuts as a finishing touch Preparation

 Grind the Brazil nuts; add shredded coconut, apricots, and vanilla essence, then blend until it becomes a mass. Knead little balls and roll them through the ground nuts as a finishing touch.  Serve Cold

Link back to the Table of Contents

Baklava

2010 Dessert

Submitted by Nurhan Kiliç, Turkey Ingredients 1 package phyllo pastry (dough) 1 package (250 gr) butter (melted) Filling 2 cups finely chopped walnuts, nuts, or pistachio Syrup 4 cups sugar 3 cups water 1 teaspoon lemon juice

 In a saucepan combine sugar, water, and lemon juice; bring to a boil until sugar is melted. Stir

occasionally, until syrupy. Leave it for a while until it cools down.  Unroll phyllo dough. There are approximately between 16 to 18 phyllo pastry sheets. Cut whole stack in half to fit pan, which makes nearly 40 sheets. Place half of pastry sheets one by one in a greased baking pan that you think will fit the size of the sheets. With melted butter, butter all over and quickly each 3 sheet. (Remember you do this after each placing of the 3 sheets of pastry. Repeat until you have 15 sheets layered. Sprinkle 3- 4 tablespoons of nut mixture (walnut, pistachio, etc.) on top. Then continue placing the sheets, buttering after each 3 sheets and sprinkling the nut mixture after each 15 sheets... Continue like this until you are finished with the sheets.  Using a sharp knife cut the sheets into square shapes all the way to the bottom of the pan. Butter the remaining melted butter all over.  Bake for at 190° until baklava is golden. Take it out from the oven and wait for 5-10 minutes to cool.

Spoon the syrup over it. Leave it uncovered and absorb the syrup. It is ready to be served at least after 4-5 hours

Link back to the Table of Contents

Basbousa

2010 Dessert

Submitted by Heba Farouk Radwan, Egypt Serves 16 Preheat oven to 180°C/350°F Ingredients 1 cup of sugar 2 cups of semolina flour 1\2 cup butter 1 tablespoon of baking powder 1 cup of milk 2 cups of sugar 1 1/2 cups of water 5-6 drops of lemon Bring to a boil Pour over the top of baked cake Preparation

   

Mix the first five ingredients together until blended. Pour into a baking dish.

Put in a 180°C/350°F preheated oven and bake until golden brown Mix the last three ingredients and bring to a boil while stirring frequently.

Pour the sugary lemon water over the top of the golden brown cake.

Link back to the Table of Contents

Brigadeirão

2010 Dessert

Submitted by Bianca Fiorentini, Brazil Ingredients 6 eggs 2 cans of condensed milk The same quantity of full milk (measure with the can) 2 cups of chocolate power chocolate or like chocolate Preparation

 Use the blender to mix all the ingredients after use butter on the pan (with hole inside and 20 cm diameter) and add the all ingredients in it.  Baked in an oven for 50 minutes with double boiler and use the oven in 250 degrees.  Take out the Brigadeirão and leave in the fridge for 8 hours.  Enjoy your desert.

Link back to the Table of Contents

Brigadeiros

2009 Dessert

Submitted by Heliane Carvalho Santos de Oliveira, Brazil This sweet is served at almost all children’s parties. ~Heliane ~ Ingredients 50 pieces 30 minutes plus 15 minutes cooking 1 can of condensed milk 4 Tablespoons of sweetened chocolate powder 1 Tablespoon of butter Grated chocolate Preparation

 Put all the ingredients in a pan and cook it until it gets to a

thick consistency, stirring for the whole time.  Let it cool down and make the balls.  Roll the balls on the grated chocolate and put them in little paper cups

Link back to the Table of Contents

Charlotte Malakoff

2009 Dessert

Submitted by Christine Mesnier, France It is a very easy dessert to make, but I must confess that even if it is refreshing to eat, it is a very high-calorie dessert. The Funny thing is that we come from Malakoff, which is a small city in the suburbs of Paris! ~Christine~ Serves 6

15 minutes plus refrigeration overnight

Ingredients 18 to 20 lady fingers (small oblong sponge cakes usually available ready made in a package) 4 tablespoons of Kirsch (clear Cherry Brandy). I also like this recipe made with Gin. 4 tablespoons of water 100 g (1/2 cup) of ground almonds 75 g (3/8 cup) of sugar 1 packet of Vanilla flavored sugar 100 g (1/2 cup) of soft butter 200 g (1 cup) of Frence crème fraîche (whipping or double cream) Preparation

 Line the bottom of the cake pan with cooking paper so the   





Charlotte Malakoff will be easy to remove from the pan.(see illustration) Pour 2 tablespoons of alcohol of your choice and 4 tablespoons of water in a soup dish.

Dunk the lady fingers quickly to lightly soak them. Place each lady finger tightly next to the sides and all around th ecake pan.

In an earthware bowl, whip the ground almonds, the sug, 2 tablespoons of alcohol, and very soft butter until it becomes creamy. Slowly add the slightly whipped crème fraîche. Pour half of this mixture into the cake pan until you meet the top of the lady fingers.

For the next layer, add more lady fingers that have been slightly soaked in the alcohol as before, tightly around the inside of the cake pan as before. Keep filling in the pan and complete by adding a layer of lady fingers on the top.

Put a small plate on top of the cake tin to pack the Charlotte with something a bit heavy on it. See the following pictures to guide you.

Leave in the refrigerator at least for 2 to 3 hours but is best if you leave overnight. Turn the charlotte out for eating.

Link back to the Table of Contents

Chewy Chocolate Chip Cookies

2009 Dessert

Submitted by Kendra Morgan, United States Serves 30 minutes Ingredients 2 cups plain flour 1 egg ½ teaspoon baking soda 1 egg yolk ½ teaspoon salt 2 cups chocolate chips OR 12oz chocolate bar chopped ¾ cup unsalted butter, melted 1 cup Demerara sugar ½ cup white sugar 1 tablespoon vanilla extract Preparation

        

Preheat oven to 325 F (165 C) Grease cookie sheets or line with parchment paper.

Sift together the flour baking soda and salt, set aside.

In a large bowl, cream together melted butter, brown sugar and white sugar until well blended.

Beat in vanilla, egg and egg yolk until light and creamy.

Mix in sifted ingredients until just blended.

Stir in chocolate chips with a wooden spoon.

Drop the cookie dough 1 heaped tablespoon at a time on cookie sheets, about 2 “(5cm) apart.

Bake 12-15 minutes or until edges are slightly toasted.

Cool for a few minutes on the baking sheets before transferring to wire racks to cool completely.

Link back to the Table of Contents

Chocolate Mousse

2009 Dessert

Submitted by Annick Onkelink, Belgium One century before coffee was introduced in Europe, the Spanish conquerors had already brought chocolate from the New World. They had seen that the South American Aztecs drank a hot and bitter chocolate drink called cacahuatl (cocoa) or bitter water. At the court of the Mexican emperor, they had tasted a thicker and creamier brew that the Mexicans called “chocolate.” Now I can proudly say that the best chocolate in the world comes from Belgium! ~Annick~ Serves: 4-6 30 minutes plus 4 hours to cool Ingredients 100 g good quality dark chocolate pieces, preferably Callebaut dark or Cote d’Or 1 ³/4 dl cream 3 eggs, separate the egg yolks from the egg whites 50 g fine sugar Salt Preparation Melt the chocolate in a double boiler over hot water (baking chocolate bar).

Stir the egg yolks one by one with the chocolate.

Stir 1 ½ dl cream with the chocolate until creamy. Remove from the heat and cool down.

Beat the egg whites with salt.

Fold the rest of the cream into the chocolate mixture and then add the egg whites very slowly, spoonful by spoonful.  Pour mixture into 4 to 6 glasses. Refrigerate for at least 4 hours.

    

Variation: Orange Chocolate Mousse – Before folding the egg whites into the chocolate creamy mixture, stir the peel from a grated orange into the chocolate.

Link back to the Table of Contents

Clafoutis

2010 Dessert

Submitted by Gaëlle Lemoine, France Serves 6 20 minutes Ingredients 4 eggs 9 tablespoons sugar 1 pinch salt 5 tablespoons flour ¼ liter of milk 60g butter 500g black cherries 1 packet of vanilla sugar Preparation

      

Preheat oven to 180°C/250°F and bake for 45 minutes Wash, remove stems, and pit the cherries.

Turn your oven to gas mark 6 (180 °).

Beat the eggs; add salt and sugar. Mix well.

Sift flour and mix into the eggs. Stir until mixture is smooth.

Melt half the butter and add the paste, once cooled slightly. Mix with milk last.

Butter your dish. Arrange the cherries in the dish. Pour batter over cherries. Sprinkle the top of some small knobs of butter.  Bake in moderate oven (until the top begins to brown). Once out of the oven, sprinkle with vanilla sugar.

Link back to the Table of Contents

Cocada

2010 Dessert

Submitted by Bianca Fiorentini, Brazil Ingredients 1 can of condensed milk 1 e 1/2 can of de sugar 150 g de coconut grated Preparation

 Mix every ingredient in a big bowl and put in a

microwave oven, use high power, for 6 min, but stop to stir every 2 minutes.  When you finish you spread the Cocada on a sink and wait until to dry.

Link back to the Table of Contents

Deb’s Chocolate and Cherry Trifle

2009 Dessert

Submitted by Deborah Whitworth, United Kingdom Ingredients Four good quality choc/chip muffins 200 gms good quality dark chocolate Tin of pre-stoned black cherries, plus half their juice, 75 ml dark rum (optional) 2 Tablespoon cherry jam 250 gms Mascarpone cheese or carton of crème fraiche 400 gms fresh custard 275 mls double cream, whipped A large trifle bowl

 Slice muffins in the bottom of the trifle bowl. Spread over a thin layer of jam. Add cherries in rum.

(Save a few cherries for decoration).  Melt the chocolate in a double boiler, beat in mascarpone or crème fraiche and custard. Pour over muffin mixture.  Top with whisked cream and decorate with a few cherries.

Link back to the Table of Contents

Deb’s Special Ice Cream

2009 Dessert

Submitted by Deborah Whitworth, United Kingdom Ingredients 700 ml double cream 1 tsp vanilla essence 1 can condensed milk 2 tsp golden syrup 2 crumbled chocolate ‘Flake’ bars OR 2 chopped ‘Crunchie’ bars

    

Whip cream until stiff.

Fold in all the other ingredients.

Put in a 2 litre plastic tub with a lid.

Freeze.

Remove from freezer 20 minutes before serving.

Link back to the Table of Contents

Easy Ricotta Dessert with Blueberries

2010 Dessert

Submitted by Jan Langdorf, United States of America Serves 6 Ingredients 2 cups ricotta 4 tablespoons of honey 1 lemon, finely grated zest 9 drops of almond extract, or to your taste 1 container of blueberries Preparation

 Place all the ingredients except the berries into a blender.  Cover the blender and set on medium speed until the mixture is smooth.  Refrigerate for 1 hour.  Spoon the ricotta cream over the berries and serve.

MSN Clipart 2010

Link back to the Table of Contents

Eaton Mess

2010 Dessert

Submitted by Debbie Whitworth, United Kingdom Eaton Mess is named after a famous English school. ~Debbie~ Ingredients Double cream, whipped Strawberries, washed, drained, and chopped Meringue sweets, broken into pieces Preparation

 Combine the whipped double cream with chopped strawberries and broken pieces of meringue.  Mix together and serve.

Link back to the Table of Contents

Gulab Jamun Recipe

2010 Dessert

Submitted by Anjum Rahman, Pakistan Serves: Makes 18-20 balls Make the syrup early and keep warm.

Sugar Syrup Ingredients 2 cups sugar 1 cup water 4-5 Cardamom pods Oil for frying Sugar Syrup Preparation:

 To make the hot sugar syrup, mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods. Mix

with a spoon and then heat at medium heat for 5-10 minutes until sugar dissolves in water. Add Gulab Jamuns and boil it in sugar syrup for 5 minutes. Keep warm.  Once the balls are completed, transfer this hot syrup into a serving dish.

Dough Ball Ingredients 1 cup Milk Powder ½ cup all purpose flour ½ tsp baking powder 2 tablespoons melted butter 2 tablespoons fresh milk Dough Ball Preparation:

 Make the dough by combining the milk powder and butter. Add just enough whole milk to make

medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.  Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 minutes, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right.  If the temperature of the oil is too high, the Gulab Jamuns tend to break. So adjust the temperature to ensure that the Gulab Jamuns do not break or cook too quickly.

Link back to the Table of Contents

Kuih Dadar (Coconut Pancake Rolls)

2009 Dessert

Submitted by FadzilahBinti Amir, Malaysia In Malaysia, you can get Kuih Dadar quite easily at food courts, hawker stalls and food stands. Although this kuih is available anywhere, preparing it yourself can be interesting and satisfying as the success rate is always high. Try to get pancakes of uniform size by pouring the same amount of batter on to pan each time.

For me, the natural flavor and color of pandan juice is just nice. I did not add any pandan paste or coloring.

Always make sure you choose the freshest and greenest pandan leaves. Take note when you are using grated coconut instead of dehydrated coconut. Unlike dehydrated coconut, grated coconut has water content. You may have to adjust the amount of water and coconut milk accordingly. Happy trying and Enjoy your Kuih Dadar! ~Fadzilah~ Serves 4 to 6 30 minutes Pancake Batter Ingredients 100g all-purpose flour 1/4 tsp salt 2 eggs 100ml thick coconut milk 150ml Pandan juice (blend 6 Pandan leaves with 200ml water, strain) 1 tbsp vegetable oil 1/2 tsp Pandan paste (optional) 2 Pandan leaves (screw pine), formed into a brush (for brushing oil) Filling Ingredients 85g Gula Melaka (palm sugar) 125ml water 50ml thick coconut milk 50g desiccated coconut (or grated coconut, if available) Preparation  Sift flour and salt together. Add eggs, coconut milk, vegetable oil, and Pandan juice. Mix well to obtain a smooth batter. Stand the batter aside for 30 minutes. At the meantime, prepare coconut filling. Melt Gula Melaka with water at slow fire. When the syrup thickens, pour in coconut milk and desiccated coconut. Mix well to obtain a sticky coconut filling. Set aside to cool. Heat up a non-stick pan. Use the Pandan leave brush prepared earlier to brush some oil on the pan.  Spoon some batter on to the pan. Tilt the pan to form a thin pancake. Fry at slow fire until the pancake is lightly brown on both sides. Remove from pan. Repeat Step 3 & 4 until all batter is finished. If the batter thickens, add some water. Allow the pancake to cool before going to the next step. Put some filling on the pancake (shown in picture). Wrap and roll like a spring roll to enclose the filling. Arrange on plate for serving. Gula Melaka is derived from tropical coconut. Juice collected from the flowering stalks of coconut is cooked until it becomes concentrated. It is then poured into bamboo moulds and allowed to set to form Gula Melaka. In Malaysia, this sugar is widely used for making cakes, drinks, desserts and kuih-muih.

Link back to the Table of Contents

Lemon Square

2009 Dessert

Submitted by Jan Langdorf, United States Lemon Squares are a very sweet dessert and should be cut in small portions to serve. This dessert is especially good during the hot days of summer. ~Jan Langdorf~ Serves24 50 minutes Ingredients 2 cups of flour ½ cup powdered sugar 1 cup of butter, room temperature ¼ teaspoon salt 4 eggs 2 cups of granulated sugar, divided 2 small lemons ¼ cup flour 1 teaspoon baking powder Mint garnish

MSN Clipart 2010

Preparation

 Mix flour, powdered sugar, and butter. Put this mixture into the bottom of a 13 inch by 9 inch oblong     

pan. Bake in a preheated 350 degree Fahrenheit over for 20 minutes. Remove from oven and allow to cool while mixing the following ingredients.

Beat 4 eggs, add 1 cup of the sugar, and squeeze the juice and pulp from 2 whole lemons. Grate off the yellow part of the lemon rind (do not grate the white part of the lemon as it will make the dessert bitter.) Beat all of this for two minutes.

Add the remaining 1 cup of sugar, the ¼ cup of flour and baking powered until the mixture is blended well. Pour the mixture on top of the already baked crust and return to the oven.

Bake for 30 minutes or until the mixture is slightly brown on top and appears to be all set.

Remove from the oven and sprinkle white powdered sugar on top before it cools.

Once cooled, cut into squares about 2 inches by 2 inch and place a mint on top of each serving.

Link back to the Table of Contents

Lemon Syllabub

2010 Dessert

Submitted by Sarah Heal, United Kingdom Ingredients 1pt//570ml double cream Grated rind and juice of 2 lemons 1/4pt/150ml lemonade/sprite Sugar 3 Egg Whites Preparation

 Whisk the cream until stiff, stir in lemon rind and juice

and lemonade.  Add sugar to taste  Whisk egg whites until stiff and fold gently into mixture.

MSN Clipart 2010

Link back to the Table of Contents

Madeleines

2009 Dessert

Submitted by Anne-Sophie Perez, France Makes 36 20 minutes Ingredients 4 eggs 300g caster sugar 250g of butter 100g of butter for the molds 300g of flour 1 pinch of salt ½ lemon peel Preparation

 Mix the eggs and the sugar in a salad bowl and whisk until you get a creamy and frothy batter.  Melt the butter and add it gradually to the batter alternately with the flour (mixed with salt). Add the    

lemon peel.

Preheat the oven to 180°C (thermostat 6).

Butter the molds and fill them up halfway.

Cook in the oven for 8 to 10 minutes.

Serve cold.

Link back to the Table of Contents

Makala Banana

2010 Dessert

Submitted by Sylvia Bangue, Cameroon Makes approximately 70 balls Ingredients 500 G of maize flour 1 kg of wheat flour 20 fingers of very ripe bananas (medium) – 30 fingers for a sweeter taste 2 liters of cooking oil 2 teaspoons of yeast bread A little quantity of sugar, if necessary 1 glass of water Salt Preparation  Squish your banana.  In a large saucepan, mix maize and wheat flour with yeast and a pinch of salt.  Add banana while stirring your mixture.  Then add water to obtain a smooth and blended mixture.  Add sugar to taste as necessary. Allow to stand for 2 hours.  Heat oil at (180° C/350°F).  By using the end of your 5 fingers, take the mixture in your fingers in a small amount and carefully drop into the hot oil until small balls form and turn golden brown.  Drain the fritters in a colander covered by tissue paper.

Link back to the Table of Contents

Malva Pudding – A South African Dessert

2010 Dessert

Submitted by Melba Kolisang, Lesotho Serves 4-6 Ingredients 250ml (1 cup) milk 15ml (1 tbsp) butter 15ml (1 tbsp) apricot jam 15ml (1 tbsp) vinegar 1 egg 200ml (3/4 cup) castor sugar 250ml (1 cup) self-raising flour 5ml (1tsp) bicarbonate of soda Preparation  Preheat oven to 180 degrees (Centigrade).  Heat milk, butter and jam in a heavy-based saucepan over low heat until the butter has melted.  Remove from heat to cool slightly and then add vinegar.  Whisk egg and sugar until light and fluffy.  Sift flour and bicarbonate of soda and fold into egg mixture together with warm milk.  Pour into a deep ovenproof dish and bake for 15 minutes. Reduce heat to 160 degrees and bake for a further 30-40 minutes.  Enjoy with custard.

Basotho Hat Mountain, Lesotho Link back to the Table of Contents

Mango and Sticky Rice

2009 Dessert

Submitted by Natthakan Kanpachai, Thailand Ingredients 1 cup uncooked sticky rice (glutinous rice) ¼ cup coconut milk ¼ cup sugar (brown or white) ½ teaspoon salt 2 medium yellow mangoes 1 tablespoon coconut cream Preparation

 Cook 1 tablespoon coconut cream over low heat. Set aside.  Soak the sticky rice in water for 5 hours.  Drain and place the sticky rice in top of a double boiler. Put water in the bottom boiler. Cook for 25    

minutes.

In a mixing bowl, dissolve sugar and salt in coconut milk. Add the cooked sticky rice and stir until well mixed. Cover and let stand for 15 minutes.

Peel the mangoes and slice.

Spoon the cooked sticky rice beside the mango. Top with cooked coconut cream.

Serve.

Link back to the Table of Contents

Milky Rice

2009 Dessert

Submitted by Sahar Hossam Hassan & Doaa Abd El Moneim, Egypt Serves 12-18 Ingredients 1 kg of milk ½ cup of rice Vanilla Coconut Cinnamon Raisin Preparation

 Boil the rice and drain off any water. Add the rice to two cups of boiling milk and leave it to cook. Put the rest of the milk and leave it to boil, stirring it constantly until it gets thicker.  Add the coconut and the vanilla. Stir and put into small plates. Decorate the top with raisins and cinnamon.

Link back to the Table of Contents

Milk Tart with Apples

2009 Dessert

Submitted by Leonie Gagiano, South Africa Serves 6-8 2 cups (500 ml) milk 1 stick of cinnamon, broken up into long splinters 4 Tablespoons (60 ml) butter 3 extra large eggs 1 cup (250 ml) Ina Paarman's Vanilla Cake Mix ¼ teaspoon (1 ml) almond essence Apple Base 3 golden delicious apples, unpeeled ½ cup (125 ml) apple juice 2 t (10 ml) sugar Cinnamon Sugar Topping ¼ cup (50 g) sugar 1 t (5 ml) cinnamon (mix and sprinkle over the milk tart before it goes into the oven) Preparation

 Bring the milk and broken cinnamon to the boil. Cover, remove from the heat, leave to draw for 20

minutes and add then butter. Wash the apples and slice them very thinly. Cook the sliced apples in apple juice and sugar for about 20 minutes. Dish it into a 25 cm, 9 inch, pie dish and leave to cool.

Preheat the oven to 180°C, 356° Fahrenheit, and set the oven rack in the middle position. Prepare a paper collar using a long strip of greaseproof or newspaper that will fit right around the dish. Keep the collar ready on the side with two paper clips.  Remove the cinnamon stick from the milk. Separate the eggs - whip the whites to soft peak stage and keep it ready. Add a little of the warm milk to the yolks and then add the yolks and the Vanilla Cake Mix to the warm milk mixture in the pot. Add almond essence. Stir with a wire whisk just until the mixture starts to thicken on the bottom of the pot, immediately remove it from the heat, and keep stirring, away from any heat, until the consistency is like thick yoghurt. Add 1/3 of the beaten whites and stir it through with the whisk. Add the remaining egg white and gently fold it in with a spatula.  Dish it into the pie dish on top of the cooked apples. Sprinkle the cinnamon sugar over. Wrap the paper collar around the dish. Bake for 25 - 30 minutes until puffy. Switch off the oven (and the fan) and leave to stand in the oven to cool for 15 minutes. Best to keep the paper collar on until the tart has cooled down. This milk tart is easier to slice at room temperature.

Link back to the Table of Contents

Quindim

2009 Dessert

Submitted by Tereza Filomena Lourenço Faillace, Brazil Quindim is a popular Brazilian baked dessert. It is made chiefly from sugar, egg yolks, and ground coconut. ~Tereza~

Ingredients ½ kg (2 cups) sugar 3 cups fresh ground coconut 3 teaspoons butter 18 egg yolks

 Mix sugar and coconut until you have a wet and soft        

mass Add butter and mix again Cover with cling wrap and put into the refrigerator for 5 hours Separate the egg yolks from the egg whites Pour the egg yolks into the mass and mix all ingredients well Let the mixture stand for 30 minutes (at room temperature) Spoon small amounts of the mixture into a greased miniature muffin pan sprinkled with sugar Put the pan in a large baking dish and carefully fill the bigger pan about 2/3 full with hot water. Place in a preheated oven at 180° Celsius and bake until firm All to cool completely before serving Tip: If you use store bought coconut in a package, bake until firm.

Link back to the Table of Contents

Raisin Balls

2009 Dessert

Submitted by Karine Verbinnen, Belgium Serves: 6 20 minutes Ingredients ¾ cup of hazelnuts 2 cups of raisins 1 drop of vanilla essence Dried shredded coconut as a finishing touch Ground nuts as a finishing touch Preparation

 Grind the hazelnuts, add the raisins and the vanilla essence, and blend until it becomes a mass.  Knead little balls and roll them through the shredded coconut as a finishing touch.

Link back to the Table of Contents

Rhubarb and Cranberry Custard Pie

2009 Dessert

Submitted by Anne Coward, Canada This pie tastes best warm from the oven. It can be made with frozen rhubarb; thaw just enough to separate the pieces and proceed as follows. ~Anne~ Serves 6 to 8 30 minutes + 40 minutes in the oven Ingredients 10 inch/25 cm unbaked pastry shell ¼ cup /60 gm dried cranberries or raisins 1 teaspoon/5 gm grated orange rind 2 Tablespoons/30 ml orange juice ¼ cup/60 gm unsifted all purpose flour 1 ¼ cup/ 300 gm granulated white sugar 5 cups/1250 gm chopped rhubarb in ½ inch/1 cm pieces 2 eggs lightly beaten 2 Tablespoons/ 30 ml melted butter A few drops red food colouring (optional)

MSN Clipart 2010

Preparation

 In a saucepan, combine cranberries, orange rind and juice and place over low heat to plump

cranberries while preparing the rest of the filling.  Blend together flour and sugar and sprinkle ¼ of the mixture over the bottom of the pie shell. Cover with chopped rhubarb. Mix remaining flour-sugar mixture with eggs, butter, cranberries, rind, juice and food colouring and spread evenly over the rhubarb.  Bake at 450 F/220 C for 10 minutes, reduce heat to 350 F/180 C and continue baking 25 to 30 minutes or until crust is golden, rhubarb soft and filling set. If crust, especially around rim, browns too quickly, cover loosely with strips of aluminum foil.

Link back to the Table of Contents

Rhubarb Lunar Cake

2009 Dessert

Submitted by Anne Coward, Canada The English Conversation Group read a story that mentioned rhubarb. Some of the members who were unfamiliar with rhubarb asked to try it. Here are the recipes that we tried, including an extra. This is a big easy cake to make for a crowd. The surface of this cake looks a little like a lunar (moon) landscape because the buttery brown sugar topping sinks into the cake and forms a crusty layer over the surface. ~Anne~ Serves 12-18 15 minutes plus 45 minutes in the oven Ingredients ½ cup/ 125 gm butter 1 ½ cup/ 375 gm granulated white sugar 1 egg 1 teaspoon/ 5 ml vanilla essence 2 cups/ 500 gm all purpose flour 1 teaspoon/ 5 gm bicarbonate of soda (baking soda) ½ teaspoon/ 2 gm salt 1 cup/250 ml buttermilk or soured milk, OR pour a little white vinegar into a cup measure, then fill with milk) 2 cups/ 500 gm chopped rhubarb, ½ inch/ 1 cm pieces 1 Tablespoon/ 15 gm flour Topping ¼ cup/ 60 gm butter 2 teaspoons/ 10 gm ground cinnamon 1 cup/ 250 gm firmly packed brown sugar

 Cream the butter and sugar until smooth and creamy. Beat in egg and vanilla. Sift together flour, soda, and salt.  Add dry ingredients to the creamed mixture, alternating with buttermilk. Make 3 dry and 2 liquid additions.  Mix the rhubarb with the 1 Tablespoon flour and mix gently into the batter. Spoon into a greased 13x9 inch/ 30x22cm pan and smooth top. Blend all topping ingredients and sprinkle over batter.  Bake at 350F/180C for 45 minutes or until the cake has risen and browned and comes away from the edges and a skewer inserted into the centre comes out clean.

Link back to the Table of Contents

Rhubarb Tapioca

2009 Dessert

Submitted by Anne Coward, Canada This sauce also tastes best warm, perhaps with a scoop of vanilla ice cream. ~Anne~ Serves 6 20 minutes Ingredients 3/4 cup/180 ml orange or strawberry juice 1/2 cup/125 ml water ¼ cup / 60 gm quick cooking tapioca 1/4 teaspoon/ 1 gm salt 3 cups/ 750 gm diced rhubarb 1/2 cup/ 125 gm granulated white sugar A few drops red food colouring (optional) Preparation

 Combine the juice, water, tapioca, and salt in a microwaveable dish. Cook in the microwave on high for 3-4 minutes until slightly thickened.  Add the rhubarb and cook, covered, on high, 4-6 minutes until the rhubarb is barely tender. Do not overcook.  Add the sugar and food colouring and stir to dissolve. Cover and let stand for 5-10 minutes to thicken and cool.

Link back to the Table of Contents

Santiago’s Cake

2009 Dessert

Submitted by Concha Vallespin Gomez, Spain Serves 6-8 Santiago’s cake is a dessert that is very simple to bake. Originally the cake is from the town of Santiago de Compostela and very typical of Galicia (Spain). The main ingredients are almonds and eggs.

Ingredients (for 6 people)

    

250 g ground almonds 200 g sugar 4 wholes eggs Grated lemon rind icing sugar

Santiago’s cross

Directions Preheat the oven to 180ºC 1. -Beat eggs with sugar and grated lemon rind until white and fluffy.

2. -Add ground almonds gradually and mix well into a smooth mixture to avoid making lumps.

3. -Line a 9 inch (23 cm) cake pan with greaseproof or other nonstick paper.

4. -Pour mixture into the pan and place it into the oven near the bottom with the grill on.

5. -Bake approximately 15 to 20 minutes.

A wooden pick inserted in the centre should come out clean to indicate that the mixture is baked.

6. -Remove from the pan to a dish and sprinkle with icing sugar. To decorate the cake cut out a Santiago’s cross pattern and put on the cake before sprinkling with icing sugar.

7. -Let cake cool and serve with a glass of sweet wine Link back to the Table of Contents

Sekerpare

2009 Dessert

Submitted by Nurhan Kiliç, Turkey Sekerpare is best served cold and is a traditional Turkish dessert. ~Nurhan~ 60 minutes Ingredients 250 ml unsalted butter or margarine (room temperature) 1 cup powdered sugar 2 eggs 1 cup semolina 2 cups flour, sifted 2 teaspoons baking powder 20-25 bleached almonds or nuts Syrup 3 cups sugar 3 cups water 2 tablespoons lemon juice

 Bring the syrup to a boil and allow to boil for 5 minutes. Remove from heat and let it cool down.  Combine the butter with powdered sugar, add the eggs and mix well with your hands (or with a       

wood spoon).

Pour in the semolina, than very slowly add the flour (otherwise the mixture will clump) and baking powder. You will end up with very soft and light colored dough.

Cover it with a wet cloth and put aside for 20 minutes.

Preheat the oven to 180 C. Make small balls and place on a tray. Lightly press on their tops. Put an almond or nut on the centre of each Sekerpare.

Bake for approximately 20-25 minutes until they are light brown.

With a tablespoon, pour warm syrup over hot freshly baked Sekerpare. Repeat this a few times and let them soak with the syrup for about 10-15 minutes.

After cooling, remove them from the syrup with a spatula and place on a service plate.

Link back to the Table of Contents

Strawberry Rhubarb Crisp

2009 Dessert

Submitted by Anne Coward, Canada Strawberries and rhubarb are a classic combination. Try this crisp with vanilla ice cream or custard sauce. ~Anne~ Serves 12-18 10 minutes plus 50 minutes in the oven Ingredients 2 cups/500 gm rhubarb, chopped in ½ inch/1 cm pieces 2 cups/500 gm strawberries, sliced Topping 1 cup/250 gm large flake oatmeal (rolled oats) 1 cup/250 gm whole wheat or white flour 1 ½ cups/375 gm packed brown sugar 2 teaspoons/10 gm ground cinnamon 1 cup/250 gm butter or margarine, melted

   

Place fruits in a rectangular baking dish, sprinkle with a little flour and mix gently.

Mix all topping ingredients. Sprinkle evenly over the fruit mixture.

Bake at 350F/180C for 40-50 minutes until the topping is browned and the fruit is soft.

Serve warm or cold.

Link back to the Table of Contents

Sugared Pecans – A Holiday Favorite

2009 Dessert

Submitted by Jan Langdorf, United States Ingredients 2 egg whites 1 cup sugar 4 cups pecan halves ½ cup melted butter or margarine Preparation

         

Beat eggs whites until foamy.

Gradually add sugar, 1 tablespoon at a time Beat until the egg whites and sugar mixture are stiff and form peaks Fold in pecans Pour melted butter into a 15” x 10” X 1” pan.

Spread pecan mixture over butter.

Bake at 325°F for 30 minutes.

Stir the mixture in the pan every 10 minutes Cool Store in an air tight container like Tupperware

Link back to the Table of Contents

Sweet Brazilian Rice

2010 Dessert

Submitted by Luciana Barcellos, Brazil MSN Clipart 2010

Serves 4 50 minutes Ingredients 4 cups of milk Âź cup of white rice (washed and dried) 4 tbsp of honey 1 tsp of orange water A very small quantity of cinnamon (a pinch) Grated orange peel Preparation

 Put the milk to boil in a large pan. Slowly add the rice. Cook in a low temperature, always mixing. If

necessary, add more milk until the rice gets soft. After cooking for the first 30 minutes, add the grated orange peels and honey. After cooking for 45 minutes, add the orange water. Put the mixture in 4 little bowl of soup and sprinkle the small quantity of cinnamon.

Link back to the Table of Contents

Tiramisù

2010 Dessert

Submitted by Antonella Mario, Italy

TIRAMISU Ingredients 400 grams of mascarpone cheese 4 eggs 1 eggs yolk 400 grams of finger biscuits 250 ml fresh cream-whipped 140 grams sugar 1 mug of Express coffee left to cool 2 liqueur glasses of Gran Marnier/Cointreau/Rum 2 tablespoons of dark cocoa Preparation  Separate the egg yolks from the egg white  In a bowl-put in the egg yolks adding the sugar and stirring with a wooden spoon or electric beater until you have a light and foamy batter  Add the mascarpone blending it in well with the rest of the ingredients  Add the liqueur to the batter. Blend well  In a separate bowl whip the egg whites until stiff  Add to the other batter, incorporating it very delicately  In a dish place a layer of finger biscuits once they have been lightly dipped in the coffee  On the layer of soaked Baudair (finger biscuits) Spread a layer of the mascarpone batter  Repeat 7-8 until dish is rather full  The last layer is that of the whipped cream. Spread the whipped cream lightly over the layers of mascarpone and soaked finger biscuits.  Sift the dark cocoa through a sieve and spray over the thin layer of fresh cream  Put the Tiramisù in the fridge for a minimum of 2 hrs.

BUON APPETITO

Link back to the Table of Contents

Truffels

2009 Dessert

Submitted by Karine Verbinnen, Belgium My husband likes this dessert very much! You can see it in the picture. ~Karine~ Serves: 6 20 minutes Ingredients 1 cup of walnuts 1/2 cup of dates 4 Tablespoons of carob powder ¼ cup of water mixed with 2 teaspoons of shredded coconut Carob powder as a finishing touch Preparation

 Grind the walnuts, add dates, carob powder, and coconut water, and

blend until it becomes a mass.  Knead little balls and roll them through the carob powder as a finishing touch.

Link back to the Table of Contents

Facts and Figures - Conversions

Link back to the Table of Contents

Facts and Figures - Conversions

Weight Volume Imperial

Metric

1/4 teaspoon 1/2 tsp 1 tsp 1 tablespoon 1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup 1 1/8 cups 1 1/4 cups 1 1/2 cups 1 2/3 cups 1 3/4 cups 2 cups 2 1/2 cups 3 cups 3 2/3 cups 4 cups

1.25 ml 2.5 ml 5 ml 15 ml 60 ml 75 ml 125 ml 150 ml 175 ml 250 ml 275 ml 300 ml 350 ml 400 ml 450 ml 500 ml 600 ml 750 ml 900 ml 1 liter

Imperial

Metric

1/2 ounce 1 oz 2 oz 3 oz 4 oz 6 oz 7 oz 8 oz 9 oz 10 oz 12 oz 1 lb 1 ½ lb 2 lb

15 g 25 g 50 g 75 g 100 g 175 g 200 g 250 g 275 g 300 g 350 g 500 g 750 g 1 kg

Oven Heat Conversions Fahrenheit

Celsius

225º 250º 275º 300º 325º 350º 375º 400º 425º 450º

110º 120º 140º 150º 160º 180º 190º 200º 220º 230º

Oven Heat very cool very cool cool cool moderate moderate moderately hot moderately hot hot very hot

Link back to the Table of Contents