Around the World Recipe Book

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Acknowledgements Studying abroad allows you to not only learn about the wonders of other cultures, but also gives you the opportunity to try new things. One of those things you will try is new food! American food is nothing like what

you will find in the many places that you can study abroad. This recipe book highlights the delicious foods that you can find all over the world. A big thanks to all of those students, faculty, and staff who contributed recipes to this book. We just hope that those who are reading will try a recipe and get a

“taste” of what a study abroad experience could be like! Happy Eating! - The Center for Global Exploration


Table of Contents Nsima- A Staple Food In Zambia ……….........................................................6 Pão de Queijo- Brazillian Cheese Bread...........................................................7 Erdäpfelsalat- German/ Austrian Potato Salad……….…………….…..…9 Grandpa’s Cabbage and Noodles……………………………………..…10 Simple Indian Dal Tadka…………………………………………………11 Tiramisu……………………..………………………………....…....…....12 Zitronenkuchen – German Lemon Cake………………….……………....13


Nsima A Staple Food in Zambia From Petronella Bhemba, an International Graduate Student from Zambia

Ingredients 3 Cups water ~ 1 cup cold water ~ 2 1/2 cups cornmeal

Directions 1. 2. 3. 4.

Boil the 3 cups of water in a saucepan. In a bowl, make a paste using part of the cornmeal and all the cold water. Add the paste to the boiling water Stir with a spoon until the mixture has a thick porridge like texture. Cover the saucepan and simmer for 15 minutes 5. Turn heat to the lowest setting, remove the lid and gradually add the rest of the cornmeal, stirring constantly. Continue until the mixture thickens to the desired consistency. 6. Cover and cook on lowest heat for another 5 minutes. Stir before serving and shape as desired

Around the World Recipe Book


Around the World Recipe Book

Pão de Queijo Brazilian Cheese Bread From Joao Corso, a Degree- Seeking International Student from Brazil


Directions 1. 2.

❖ ❖ ❖ ❖ ❖

4 cups tapioca flour 1 ¼ cups milk ½ cup water 6 tablespoons oil 1 ½ cups grated parmesan cheese ❖ 1 cups shredded mozzarella cheese ❖ 2 large eggs ❖ 2 teaspoons salt


4. 5. 6. 7. 8. 9.

Preheat oven to 400F degrees with a rack in the middle. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high hear. Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will white and sticky. With the mixer still on, add the eggs, one at a time. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated. If the dough is too liquidy, add some more tapioca flour. Just don’t over do it or your cheese bread will be tough and not too gooey. To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf- sized. Place the balls on a baking sheet covered with parchment paper and bring it to the preheated oven. Bake for 15-20 minutes or until they are golden and puffed.


Around the World Recipe Book


German/ Austrian Potato Salad

Contributed by Dr. Christina Svendsen, German Program, Department of World Languages, Literatures and Cultures

Ingredients ❖ 500-600 grams (1.1-1.3 lbs)

Directions 1.

Steam or boil the potatoes without peeling them first, plunging them briefly in cold water, and then removing the peel and slicing them while they are still warm. Slice the potato into flat rounds. Combine the vinegar, oil, powdered sugar, mustard, salt, and pepper in a small bowl. Whisk to emulsify. Put the sliced potatoes in a large bowl. Add the dressing while the potatoes are still warm. Also add the beef stock when the potatoes are still warm. Gently stir to mix. Add the chives and minced red onion and stir again. Allow to marinate at room temperature for about half an hour, then serve.

small waxy potatoes ❖ 150 ml (2/3 cup) hot beef stock ❖ 3 Tbsp white wine vinegar


❖ 2 Tbsp vegetable oil ❖ 1 Tbsp sugar (optional) ❖ 1 tsp mustard salt & freshly

ground pepper



❖ 3 Tbsp minced red onion


❖ 3 Tbsp chopped chives



Around the World Recipe Book

Grandpa’s Cabbage and Noodles From Mackenzie Bowen, Center for Global Exploration Coordinator My Grandpa Joe is the cook in the family. Since he was 9 years old, he’s been making recipes that were passed down from his mom and his grandmother who immigrated here from Hungary. To this day at 85 years old, he still cooks these recipes from scratch almost daily and while my grandpa is a man of few words, it’s his way of showing his love to his large and dysfunctional family. While I love all his cooking, cabbage and noodles is my comfort food. It also happens to be a family favorite, so Grandpa Joe always makes it a point to make it for every family function. It’s important to note that because he’s been making this recipe for decades and family often shows up for dinner, he doesn’t measure anything, and he cooks in bulk. That said, this recipe consists of estimated measurements and it’s going to yield a lot of servings! I hope you enjoy!

Ingredients ❖

❖ ❖ ❖ ❖

1.5 boxes of bow tie noodles (I guess you could use any noodle you want, but these are our favorite!) 2 heads of green cabbage, cored and chopped up (not too small as they will cook down) 1.5 sticks of butter Salt and pepper to taste Garlic powder to taste (optional)

Directions 1.


3. 4. 5.


Bring a large pot of water to boil; once boiling, pour in your noodles and cook according to box instructions In a large frying pan, add your chopped cabbage and butter. Cook over medium heat until cabbage has wilted. Mix in noodles and season with salt and pepper to taste. Add garlic powder if you’d like. Serve warm and enjoy! Optional: Add cooked Kielbasa for added flavor and protein.

Around the World Recipe Book

Simple Indian Dal Tadka

Indian Lentil Curry

Contributed by Suhani Bansal, a Current International Student from India

Ingredients FOR MAKING LENTILS: ❖ 1 cup toor dal split yellow pigeon peas - substitute with moong dal or masoor dal as needed ❖ 1 tsp turmeric ❖ 4 cups water for stove top, use 2.5 cups for Instant Pot or pressure cooker FOR MAKING DAL BASE: ❖ 1 tsp ghee ❖ 1 tsp cumin seeds ❖ 2 tomato medium, chopped ❖ 1/2 onion medium, chopped ❖ 1-2 Thai green chili pepper Thai chili preferred, use Serrano otherwise ❖ 1/4 tsp Kashmiri red chili powder ❖ 1 tsp coriander powder ❖ 1 tsp cumin powder ❖ 1.5 tsp salt ❖ 2 tbsp cilantro chopped FOR THE THE TADKA ❖ 1 tbsp ghee ❖ 1 tsp mustard seeds ❖ 1 tsp cumin seeds ❖ 2-3 dried Indian red chili peppers optional ❖ 1/4 tsp Kashmiri red chili powder substitute with paprika

Directions MAKE THE LENTILS: ❖ Rinse and clean lentils thoroughly, a couple of times typically does the trick - soak in water for 15 mins ❖ Drain lentils, add water and turmeric - cover and bring to boil ( 2-3 mins) ❖ When water starts bubbling vigorously, reduce heat to a simmer (low to medium) for 30 minutes - if lentils feel hard, cook for 5 more minutes ❖ Final product should be soft, with some liquid left - if there's a ton of additional liquid, drain into a cup and save some for later (for when you make the dal base) MAKE THE DAL BASE: ❖ 1. 5 mins before lentils are cooked, heat ghee in a pan and add cumin seeds - toast for a minute ❖ Add chopped onions, green chili - sauté until fragrant (~3 min) ❖ Add tomatoes and deglaze pan (i.e. crush tomatoes to release juices) ❖ Add cumin powder, coriander powder, chili powder and salt and mix well - this is the dal base and cook together for 3 to 5 minutes (paprika works here too) ❖ Add dal base to the lentils and let it cook, covered for 5 minutes - add up to half a cup of reserved water to get dal to your desired consistency ❖ MAKE THE TADKA: ❖ While the lentils are cooking, prepare the tadka in the same pan you used for the dal base: add ghee, and let it melt ❖ Once ghee has melted, add mustard and cumin seeds - let it splutter ❖ Add dried red chili (optional) + red chili powder and mix (~30 seconds) ❖ Pour tadka over cooked dal, garnish with chopped cilantro and serve hot



Around the World Recipe Book

Tiramisu Italian Dessert From Emily Kollin, Center for Global Exploration Grad Intern

Ingredients For the cream: ❖ 4 large egg yolks ❖ ½ cup/100 grams granulated sugar, divided ❖ ¾ cup heavy cream ❖ 1 cup/227 grams mascarpone (8 ounces) For the Assembly: ❖ 1 ¾ cups good espresso or very strong coffee ❖ 2 tablespoons rum or cognac ❖ 2 tablespoons unsweetened cocoa powder ❖ About 24 ladyfingers (from one 7-ounce/200-gram package) ❖ 1 to 2 ounces bittersweet chocolate, for shaving (optional)

Directions 1.Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl. 2.In the medium bowl, whip cream and remaining 1/4 cup sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined. 3.Combine espresso and rum in a shallow bowl and set aside. 4.Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder. 5.Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture. 6.Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired. 7.Cover with plastic wrap and let chill in the refrigerator for at least 4 hours.


Around the World Recipe Book

Zitronenkuchen German Lemon Cake From Stephanie Mauro, cake-lover, and German Instructor

Ingredients For the Icing: ❖ 9 oz (1 ¾ cups) confectioner’s sugar ❖ about 5 Tbsp lemon juice

For the Cake: ❖ 12 oz butter ❖ 12 oz sugar ❖ Grated zest of 2 lemons ❖ 5 medium eggs ❖ 2 ¾ cups flour ❖ 2 tsp baking powder

Directions 1. 2.

3. 4. 5.

Preheat oven to 350°F. Grease and flour sheet cake pan. To make the cake mixture, stir the softened butter with a mixer until smooth and homogenous. Gradually add sugar and lemon zest and stir until mixture thickens. Add one egg at a time, whisking each one for about ½ minute at the highest level. Mix together flour and baking powder, sift and add to butter and egg mixture in two stages, stirring at the medium setting. Spread mixture in pan. Bake for about 25 minutes. For the icing, sift confectioner’s sugar and stir in enough lemon juice to obtain smooth mixture. Coat cake while still hot. Guten Appetit!


Thank You!

Thank you so much for checking out our recipe book for I Heart Travel Week 2022. We encourage you to stop by our office on the second floor of the Student Union if you are interested in studying abroad! If you do, you could try these recipes for yourself in the cultures they are from. We hope to

see you soon, - The Center for Global Exploration

Around the World Recipe Book


”These recipes look

absolutely delectable. I simply cannot wait to give them a taste.”

16 Photo by Dari Extension

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