A Taste Of Nations 2019

A TASTE OF NATIONS 2019

Recipes from around the world

ARGENTINA

ALFAJORES DE MAICENA Ingredients ​300

gms Cornstarch 200 gms Flour all purpose 1 teaspoon Baking powder 3/4 cup Sugar 200 grs Butter 1 spoon Lemon zest 1 Egg 2 Egg yolk Dulce de leche (caramel) Grated coconut

Directions 1. Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg and egg yolks, one at a time, beating well after each addition. Beat in the lemon rind.

2. Sift together the cornstarch, flour and baking powder. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.

3. Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.

4. Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.

5. When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.

Debora Schvartz

ARGENTINA Choripan ​Traditional Argentine sausage sandwich Ingredients Chorizo Argentino store bought Bread Chimichurri sauce

Directions 1. Grill Chorizo 2. Make a sandwich with bread 3. Add chimichurri (if desired)

Andres Forteza

ARGENTINA ​

HAM AND CHEESE EMPANADAS Ingredients 12 puff pastries dough for turnovers 12 slices of ham 10 oz mozzarella cheese

Directions 1.

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5.

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Cut the mozzarella cheese into 2.5x1.5 inch rectangles, Cover each rectangle with a slice of ham, Place them in the center of the dough, Fold the dough in half, Firmly press down around the edges to seal, Twist a 1/2 inch section at a time of the dough and press down with your finger, Continue all the way around the empanada, Place the empanada 1 inch apart on a baking sheet spraying with cooking spray, Bake in oven at 400 degrees for 20 minutes or until the empanadas are a light golden brown.

Enjoy it!!!

Ana Lara Sankovic

AUSTRALIA ​

SAUSAGE ROLLS Ingredients (makes 24) 1 lb Jimmy Dean Sausage 2 Tbsp Worcestershire sauce 1 Tbsp + 1 tsp Tomato paste 1 Cup fresh bread crumbs 1 Egg beaten 1 Package frozen puff pastry (2 sheets) Extra beaten egg for pastry wash Directions 1. Heat oven to 405 F 2. Combine sausage, egg, breadcrumbs, worcestershire sauce, and tomato paste in a bowl.

3. Thaw pastry for approx 40 minutes 4. Cut each pastry sheet in half length wise 5. Place 1/4 of the sausage mix along the center of each pastry sheet.

6. Roll up each sheet and coat with egg wash and place on baking sheet 7. Cut each long sausage roll into 6 portions - only cut half way through 8. Bake for 13 minutes.

9. Cut the sausage rolls all the way through and separate on the tray.

10. Return to the oven for another 12 minutes.

11. Serve warm with ketchup.

Alison Young

BELGIUM ​

WAFFLES Ingredients 250 g soft butter 250 g granulated sugar 4 eggs 150 ml milk 400 g self raising flour 1 teaspoon vanilla extract pinch of salt Directions 1. Mix the sugar together with the butter and eggs. Add gradually the sifted flour and a pinch of salt.

2. Stir in the milk and vanilla extract.

3. Mix into a nice smooth batter.

4. Let the batter rest in the fridge for 10 minutes.

5. Heat the waffle maker. When hot, spread with oil and poor in the batter.

6. Take out the waffles once done and have them cool for a while.

Smakelijk!

Elsje Osselaer

BOLIVIA ​

Corn cake, Yuca cake and Cheese breads Corn cake: 2 cups Corn (andino) 100 ml milk 200g Cheese 4 teaspoon of butter 50g cheese ( for the top) Yuca cake: 1kg of yuca (boil with salt) 600g of cheese 1 egg 30g of butter 200 ml of milk.

Mix all the ingredients and cook for about 30 min at 400 F Cheese bread: 200 cups of cheese 1 cup of yuca flour.

Mix everything and make small balls and cook.

​

Carla Gianella

BRASIL ​

BRIGADEIRO ​

Ingredients 1 (14oz) can sweet condensed milk 4 Tbsp cocoa powder, sifted 2 Tbsp butter, plus more for rolling balls A pinch of salt Good quality chocolate sprinkles (or any other type of sprinkles you like) Directions 1. In a small saucepan mix the sweet condensed milk, cocoa powder, salt and butter.

2. Bring the saucepan to the stove and heat it over medium-low heat.

3. Cook it, mixing constantly (this is important, otherwise it will burn!) until it thickens.

A way to know is to run your wooden spoon (or spatula) in the middle of the mixture. If it takes a while for the mixture to move, then your brigadeiro is ready!

4. Allow to cool and roll into balls 5. Coat with sprinkles

Fabiana Prandel

CANADA ​

BUTTER TARTS Ingredients Tart Shell Pastry 2 2/3 cups all purpose flour 1 tbsp sugar 1 tsp salt 1 cup butter chilled and cut into pieces 1/4-1/2 cup ice cold water Butter Tart Filling 1/2 cup soft butter 1/2 cup brown sugar packed 1/2 cup corn syrup golden 2 eggs slightly beaten 1 tsp vanilla pinch of salt

Directions Butter Tart Pastry 1. Sift flour, salt and sugar together.

2. Using pastry blender cut butter into flour mix until resembles coarse meal.

3. Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).

4. Press dough together and shape into disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

5. Roll out tart dough and cut 16 4-inch circles.

6. Press dough in muffin cups (try not to stretch dough). Refrigerate until filling is prepared.

Butter Tart Filling 1. In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.

2. Add eggs, vanilla and pinch of salt. Mix well.

3. Fill tart shells with filling.

4. Bake 400F for 15-20 minutes.

5. Filling should be lightly browned and still bubbling.

6. Let tarts cool in pan for about 10 minutes, then transfer to rack to cool completely.

Kristen McKeough

COLOMBIA ​

AREPAS

Ingredients 2 cups warm water 1 heaped tsp sea salt A pinch of sugar 2 cups areparina (a.k.a. masarepa - not cornmeal or masa harina // we mixed white and yellow from PAN and GOYA brands) 2 tbsp of butter Directions 1. This recipe requires 30 minutes, 1 bowl, and just 4 ingredients: salt, sugar, water (which we don’t count as an ingredient), butter, and areparina or masarepa, which is a special pre-cooked corn flour specifically for making arepas.

2. Dissolve salt and sugar into the water and slowly add the masarepa and melted butter until a loose dough forms, stirring with a spoon or your hands.

3. Once you get your dough where it should be, let it rest for 5 minutes. Then scoop out fist-size portions and form into a ball.

4. If the edges crack easily or it feels too dry, add a little more water to moisten. It’s a simple dough to work with. Then it’s as easy as rolling into balls and gently forming / smashing into discs.

5. Once your arepas are formed, simply pan-fry to form a crust

Lizette Leon

COLOMBIA ​

Pandebono + Plátanos Asados con Bodadillo y Queso Cheese Bread + Baked Plantains with Guava and Cheese Pandebonos (Cheese Bread) Ingredients (12 pandebonos) 2/3 cup cassava starch or yuca flour 1/4 cup precooked cornmeal or masarepa 1 cup Mexican queso freso or Colombian quesito 1 1/4 cup feta cheese 1 large egg

Directions 1. Pre-heat the oven to 400°F. 2. In a food processor, place the yuca flour, cheese and masarepa. Process until well combined.

Add the egg slowly while food processor is running.

3. Divide the mixture into 12 equal size portions, shaping them into balls.

4. Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

Plátanos Asados con Bocadillo y Queso (Baked Plantains with Guava and Cheese) Ingredients (4 SERVINGS) 4 very ripe plantains 1 tablespoon melted butter 4 slices of guava paste ½ inch thick 4 slices of mozzarella cheese ½ inch thick

Directions 1. Preheat the oven to 400°, cut the ends of the plantains and peel.

2. Place them in a baking dish and brush with the butter, bake for 30 to 40 minutes.

3. Remove from the oven and slice the plantains lengthwise but do not go all the way through, stuff them with the guava paste and cheese slices.

4. Return to the oven and bake 10 more minutes until the cheese melts and serve.

​Paola Morales Díaz

GERMANY ​

SCHICHTSALAT Layered Salad Ingredients ​2

cups Pickled celery root 2 cans sweet corn 1 pack spring onions 1 apple 5 fully cooked eggs 1 can pineapple 1 cup miracle whip

Directions 1. Take a glass bowl and put the ingredients one after the other in layers in the glass blow.

2. Please use the following order: 1) drained pickled celery root, 2) drained sweet corn, 3) mix 4 tablespoons miracle whip with juice from canned pineapple and put on top of sweet corn, 4) thin sliced spring onions, 5) thin cut fully cooked eggs, 6) drained pineapple, 7) cover everything with miracle whip.

3. Let stand in fridge for 24-36 hours.

4. Mix right before serving.

Sebastian Drueppel

GERMANY ​

Streuselkuchen Crumble Cake Ingredients For the dough: 700g wheat flour 2 packs dry yeast 50-100g sugar 350ml warm milk 50g salted butter 1 teaspoon of vanilla flavored sugar 1/4 teaspoon salt For the crumble: 250g wheat flour 125g regular butter 250g sugar 1teaspoon of vanilla flavored sugar

Directions For the dough: 1. Put flour in a bowl, make a hole in the middle.

2. Put yeast and one tablespoon sugar on the hole, add 50ml warm milk.

3. Mix yeast, sugar and milk with just a little bit flour.

4. Cover mixture with some flour and the bowl with a clean kitchen towel.

5. Let stand at 90F for 15-20 minutes.

6. Add other ingredients and mix with hands to get a nice totally integrated dough that is not sticky. If too sticky add a little bit flour, if too dry add a little bit milk.

7. Cut dough in half. Roll each piece to a thin layer of approx 5mm thickness and place on a 16“ round-shaped non-sticky baking tray.

For the crumble: 1. Mix all ingredients with hand to get a non-sticky dry-ish dough that allows to form crumble pieces with hand easily. Place crumble on top of dough.

2. Baking: preheat oven to convection bake 375F. Baking time is approx. 25-35 Minutes. Test dough with wooden toothpick: if no dough sticks on the toothpick, the cake is ready. Let cool off and enjoy fresh baked.

If wanted: add raisins to dough and/or cinnamon to crumbles.

Sebastian Drueppel

IRAN ​

Kofta Kebob and Rice Ingredients 4 cloves garlic, minced 1 teaspoon kosher salt 1 pound ground lamb 3 tablespoons grated onion 3 tablespoons chopped fresh parsley 1 tablespoon ground coriander 1 teaspoon ground cumin 1/2 tablespoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon cayenne pepper 1/4 teaspoon ground ginger 1/4 teaspoon ground black pepper Directions 1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board.

2. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.

3. Form the mixture into 28 balls.

4. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers.

5. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.

6. Preheat an outdoor grill for medium heat, and lightly oil grate.

7. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Isabel Hejazi

MEXICO ​

ENCHILADAS ROJAS Ingredients ​4 guajillo peppers seeds removed

4 ancho peppers seeds removed 2 garlic cloves chopped 1/4 teaspoon Mexican oregano Salt and pepper to taste

12 corn tortillas 2 cups of shredded chicken (optional) 1 1/2 cup of fresh cheese crumble 1/2 cup of white onion finely chopped 1/3 cup of avocado oil (or vegetable oil)

Directions 1. For the Enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.

2. Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.

3. Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.

4. After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.

5. Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of avocado oil - or vegetable oil in a large skillet over medium heat. Add oil little by little as needed. Too much oil will get a soggy tortilla.

6. Dip the tortilla into the enchilada sauce to lightly coat each side. Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.

7. To assemble the red enchiladas, first, place the filling (shredded chicken) in the center of the tortilla and fold it.

8. Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy! ** If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.

Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.**

Veronica Martinez (Martinez Family)

MEXICO SOPES (​serve with Conchinita Pibi) Ingredients Dough 2 cups corn flour 1/4 cup flour 1/8 cup canola oil 2 cups warm water salt lard Salsa for Cochinita Pibi 2 Purple onion in small slices 1 tsp Oregano 1/2 cup White vinegar 4 lemons juice Olive oil Salt Lettuce for decoration Directions 1.

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Mix all the ingredients for the dough, except the lard.

Make small balls and smash it to do a thick tortilla.

Cook in a comal.

Outside pinch the borders to do the sopes form.

Heat the lard in a pan and pass the sopes throw it.

Mix the ingredients for the Cochinita salsa and put in the refrigerator at least 3 hours

Nelly Gomez

MEXICO ​

COCHINITA PIBI

Ingredients 20g Garlic 2 tbsp Oregano 60g Achiote 1/2 tsp Pepper 1/2 tsp Cumin 100g White vinegar 150g Orange juice 100g Onion 2 tsp Salt 1000g Pork in cubes 20g Corn oil 20g Pork lard

Directions 1. Pu​t

the garlic, oregano, achiote, pepper, cumin and vinegar in a blender.

2. Put the mix in a bowl and add the pork , put in the refrigerator at least 3 hours.

3. Cook the mix with the oil and lard for 40 minutes at 100• Centigrade.

4. Shred.

Rosa Nelly Tamez Armendariz

PAPUA NEW GUINEA BAKED TAPIOCA WITH RIPE PLANTAINS Ingredients 2 coconuts 3 large plantains 2.8 lbs Yucca root tubers 2lb tapioca 2 banana leaves

Directions 1. Preheat ​oven to 375 degree F 2. Grate dry coconuts into a bowl. Using the coconut juice with the grated coconut, squeeze into a measuring cup to make 2 cups of coconut milk, use warm water if no juice left from the grated coconut. Set aside 3. Peel the plantains, slice in half than cut in half, put aside.

4. Peel yucca root tubers(2.8lb) 5. Wash and grate finely in a bowl. The grated tapioca should weigh 2lb. Place the grated tapioca in a strainer over a bowl. Leave for 30 mins to allow juice to drain. Pour off the liquid.

6. Put stained tapioca in a bowl.

7. Line a tray 23.1cm x 23.1cm x 2.5 cm with foil, than with 2 fine banana leaves long enough to wrap the batter.

8. Pour half of the batter on the banana leaves, mix the coconut milk and add 3/4 cups of the milk into the batter, smooth with a spatula and make sure batter is evenly mixed.

9. Put the plantains over the batter evenly spread out. Pour the remaining batter, smooth with a spatula than pour remaining coconut milk.

10. Wrap it up with the banana leaves like a gift, than wrap the foil around it.

11. Bake for 1 1/2 hours. Do not over bake or cake will be dry and tough.

12. Remove cake from oven and cool for about 30 mins.

13. Open up the wrap, using an oiled knife, cut tapioca cake into neat cubes or rectangle pieces.

Serve at room temperature. The baked tapioca is semi-soft and moist with a springy elastic texture.

Avoid grating the tough fiber that runs down the Centre of the tuber. It’s best to remove this fibrous core as it will cause bitterness in the cake if the tapioca is not fully baked. ​ Tamsin Homerang

SCOTLAND Clootie Dumplings Ingredients 1 pound self-raising flour 4 ounces fresh breadcrumbs 4 ounces granulated white sugar 4 ounces shredded suet (can use Crisco) ½ teaspoon salt 1 teaspoon mixed spice 1 apple, grated 8 ounces currants 12 ounces raisins ½ pint milk 1 tablespoon treacle (can use molasses) Directions 1. Mix flour, breadcrumbs, sugar, shredded suet, salt, and mixed spice.

2. Add grated apple, currants, and raisins. Mix well.

3. Stir in milk and treacle until well blended.

4. Scald cloth in boiling water, dust with flour. Place mixture on cloth. Gather up side of cloth as if you were forming a rounded loaf with the ingredients. Tie securely, leaving room to swell. Have ready a saucepan of boiling water.

5. Place a plate on the bottom of the pan and put the pudding (that’s mixture in the cloth) on it. Boil for 3 to 4 hours. Never allow water to drop below half the depth of the pudding. Have a kettle of boiling water handy and add some to the pan about every hour.

6. When dumpling is ready, remove cloth gently and dry pudding off in the oven.

7. Serve with custard if liked.

Heidi Ellis

SINGAPORE FRIED BEEHOON Ingredients 1 packet (16oz) Rice vermicelli 5 cloves garlic, chopped 300g chicken breast cut into small pieces 1/2 tsp cornstarch, 1/2 tsp sesame oil and 1/2 tsp light soy sauce to marinate chicken breast 300g shredded cabbage 2 carrot (shredded) 4 tbsp canola oil Seasonings: 1 tsp salt 2 tbsp oyster sauce 2 tbsp light soy sauce 1 tbsp dark soy sauce 200ml water Garnishing: 4 eggs, 1 tsp light soy sauce - thin omelette Directions 1. Soak the rice vermicelli for 30 minutes or until they turn soft. Set aside in a colander to drain the excess water.

2. Beat the eggs with the soy sauce. Pan fry thin omelette and shred.

3. Mix all the seasonings and water together and set aside. Heat up a wok and add in the cooking oil. Add in chopped garlic and stir-fry until aromatic or turn brown. Add in the chicken meat and stir fry until the chicken is half done. Add in the cabbage and carrot stir fry.

4. Add in the rice vermicelli then follow by the seasonings. Stir the rice vermicelli continuously to blend well with the seasonings.

Continue to stir fry for 5 minutes or until the rice vermicelli turn soft or no longer wet.

5. Dish out and garnish with shredded egg omelette and serve hot. ​

Ai Keng Lim

SINGAPORE ​

ORANGE CHIFFON CAKE Ingredients 8 eggs 240g plain flour 1 tsp baking powder 60g sugar + 60g sugar 160ml orange juice 1/2 tsp cream of tartar (can substitute with 1 tsp lemon juice) 80g corn oil 1/4 tsp salt

Directions 1. Preheat oven to 325F. Prepare a 9-in tube pan, ungreased.

2. To make egg yolks batter, beat egg yolks with sugar till pale, then add in salt and oil, mix briefly.

3. Add in orange juice and mix well. Fold in sieved flour and baking powder.

4. Beat egg whites and cream of tartar. Gradually add in sugar, beating at high speed until stiff peak form.

5. Gently fold beaten egg whites into egg yolk batter in 3 batches until fully combined (do not overmix) 6. Pour batter into ungreased 9-in tube pan. Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.

7. Bake in preheated oven at 325F for 50 - 60 minutes or until cooked.

8. Immediately upon removing the cake from the oven invert the pan (turn upside down) and place on flat surface so it is suspended over the counter. Let cool completely before removing the cake from pan.

Ai Keng Lim

SPAIN ​

EDNSALADILLA RUSA Ingredients 2¼ pounds of potatoes 1 pound of carrots 1 pound of green beans 1 tablespoon of capers ½ pound of peas ½ pound of beets 2 eggs ⅔ cup Olive oil Splash of sherry vinegar (or substitute red wine vinegar) Salt and pepper Optional: Can of high quality tuna fish or 1 cup cooked shrimp Directions 1.

2.

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Boil red potatoes preferably. Peel them and cut into cubes when boiled and are not hot.

In another pot par boil carrots and peas and stir when done.

Mix the ingredients in a big bowl. Wait until it is cold.

Add the tuna and mayonnaise. Leave it in the fridge until you are going to eat it.

Will be tastier with homemade mayonnaise but if you are going to transport the dish from home for sharing with other, better jarred mayonnaise.

Patricia León

USA ​

PUMPKIN PIE SQUARES Ingredients 1/2 cup butter, softened 1/2 cup brown sugar 1 cup all-purpose flour 1/2 cup oats 2 eggs 3/4 cup white sugar 1 (15 ounce) can pumpkin 1 (12 fluid ounce) can evaporated milk 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves

Directions 1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats.

Press into a 9x13 inch baking dish.

3. Bake in preheated oven 15 minutes, until set. (will be very light brown) 4. In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger, and cloves. Pour over baked crust.

5. Bake in preheated oven 20 minutes, until set (knifed inserted in middle should come out clean). Let cool before cutting into squares.

6. Our family prefers having these squares chilled and served with whipped cream.

7. Store any leftovers in the refrigerator.

Heidi Ellis