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Volvo’s Christmas Cooking Book

Recipes Amuse

Amuse Crayfish Tartare


4 persons – Sweden – by Henrik Wickman

Ingredients: Swedish fishermen treat, raw from the North Sea; this simple appetizer (amuse-gueule) is only to be advised on a really fresh catch! Living raw crayfish Olive oil Lemon Pepper & salt

Preparation method: Put the living crayfish in boiling salted water (and with dill in it if you want) for 10 seconds only!

(they die but are still raw); Take off the tail; put back the claws in the boiling water; Open the tails and remove the rectum; Chop in small pieces. Put the chopped meat as several pyramids on a plate or one by one in spoons. Add some olive oil, lemon, salt and pepper on the pyramids. Decorate with the cooked cray claws, which you of course also eat. Enjoy in one bite, with a Porter/dark beer or why not a smoked malt whiskey.

Recipes Starter

Starter/Dessert Russian pancakes “Bliny”


4 persons - by Olga Kosyuk

Ingredients: 0.5 l milk 1 big egg 2 table spoons of sugar A dash of salt ½ cup of Boiling water 1 cup of oil 1 table spoon of baking powder 6 table spoons of sifted flour

Preparation method: 1. 2. 3. 4.

Beat up the egg with sugar in a bowl. Add milk and shake well Mix all the ingredients together, breaking up any lumps. To make the pancakes, heat a small heavy-based frying pan until very hot and then turn the heat down to medium. Lightly grease with oil and then ladle in enough batter to coat the base of the pan thinly (about 2-3 table sp.), tilting the pan so the mixture spreads evenly. Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over and cook the second side. 5. Serve immediatelly with jam, honey as a dessert or with caviar and sour cream as a starter.

Starter “Carbonara” Spaghetti


4 persons – Italy – by Isaia Beccalli

Ingredients: 400 g spaghetti (Italian make!) 4 eggs 50g bacon 50g (or more...) Italian Pecorino cheese or Parmigiano Reggiano or Grana Padano Extra Virgin Oil Salt & Pepper

Preparation method: 1. prepare bacon

2. mix eggs + cheese

3. cook spaghetti in salty water (depending on time given by producer) and put spaghetti together with the bacon and add the eggs & cheese and pepper on taste

add some fresh parsley on top BUON APPETITO!



This tasty Turkish treat is one of our absolute favorites, a delicious meze.


by Aysel Kadioglu

Ingredients: 3 eggplants 2 potatoes 4 big tomatoes 2 cloves of garlic 1 onion 1 green pepper salt & black pepper a pinch of red pepper flakes thyme 1 glass of olive oil 1 lemon juice some parsley

Preparation method: 1. Peel some of the skin from the eggplants and cut them into cubes. Put the eggplants into a big bowl with salted cold water. Leave it for 1 hour. 2. Peel and cut your potatoes into cubes. Take a pot or a deep pan and pour in the olive oil. Preheat the oil and fry the potatoes until soft and golden brown, for about 10 min. Then drain them and spread on a paper kitchen towel. 3. Drain the eggplant and put them into the pan with hot oil. Fry until soft and light brown. Then again drain and spread on a paper kitchen towel. 4. Peel and chop the onion and tomatoes. Slice the green pepper. Add a little bit of oil into a pan. Fry the onion until soft, then add green pepper and chopped tomatoes. Season it with salt & pepper, thyme and red pepper flakes. Cook for 10 min until tomatoes are soft. Then add chopped garlic and cook for 2 more minutes. Remove from the heat and add lemon juice together with chopper parsley. 5. In a bog serving dish add the potatoes, eggplants and pour over with the tomato sauce, Add some more parsley. You can also serve it with some yogurt on the top. It can be eaten cold or warm with any meat dish or just rice pilaf. Enjoy!

Starter Zaalouk (salad)


4 persons Morocco - by Adil Benhida

Ingredients: 1kg eggplant 2 tomatoes 1 freshly squeezed lemon juice in juice 3 tablespoon with soup of basil, 2 tablespoon with soup of cumin 3 cloves of garlic, finely chopped or pressed 2 table spoons of conserved tomato’s

Preparation method: 1 stage Slice the eggplant lengthwise and place it skin-side-up under a broiler. Leave it to roast for about 15 minutes, until the skin is scorched and the eggplant is very tender. Scoop out the roasted eggplant from the skin, puree it with a vegetable masher, or crush them in a pan. 2 stage Peel tomatoes and cut into small pieces 3 stage On a light fire, mix the whole in the pan; cook for 15 to 20 min; You can add some red pepper to it. Delicious! Use with pita pieces, French bread as a sandwich with some fresh mozzarella, I even added mango to the sandwich once, there are so many possibilities. Even just a spoonful is awesome. I never met anyone who doesn't like it.�

Recipes Soup

Soup Cock O Leekie Soup


4 persons – Scotland – by John Russell

Ingredients: • • • • •

1 x 2lb 12oz/ 1.25k fresh, whole chicken 12 medium sized leeks, well washed and chopped to ¾"/2cm lengths 4 oz/ 100g long grain rice, washed 3 - 4 medium sized carrots, peeled and grated Salt and crushed black pepper

Preparation method: Total Time: 1 hour, 30 minutes • •

Put the chicken in a pot with enough water to more than cover. Add ½ of the leeks Cover the pot and simmer gently for 1 hour or until the chicken is falling off the bone.

• •

Remove the chicken and reserve. Strain the stock into a fresh pot, add the rice and cook in a covered pot for 10 minutes. Add the grated carrots and the remainder of the chopped leeks and continue cooking for 20 minutes. Taste for intensity of flavour and, if necessary, reduce further to increase the taste. Season with salt and pepper. Chop a little of the reserved chicken and add to the finished soup.

• •

Note: The reserved chicken is sometimes served as a separate course with boiled potatoes and a very strong sauce or perhaps yellow mustard. White wine is the preferred accompaniment. Cock o Leekie Soup is a peasant dish with many regional variations, some which go back as far as the 16th century. It is particularly popular in the winter months as it is full of goodness and healthy. It is always served on 25th January to celebrate “Burns Night” the traditional birthday of Scotland’s pot, Robert Burns. Some cooks add chopped grilled bacon, some use beef stock, some add Jamaican pepper and many suggest offering stewed prunes with the finished dish. Talleyrand, the French gourmet, recommended cooking prunes in the soup. Whichever choice you make this easy recipe from Ronnie Clydesdale of the Ubiquitous Chip in Glasgow is a sure-fire winner.

Soup Dutch Pea Soup


6 persons - by Corry IJsveld

Ingredients: 1 Pack split peas (500 g) washed, 1 celeriac, peeled and cubed 250 g carrots, peeled and sliced 2 shoulder chops (± 360 g) 200 g “Sauerkraut”- Bacon (small cubes) 2 liter beef stock (tablet) 2 leeks, celery leaves in rings 1 bag celery (40 g), chopped 1 smoked sausage (350 g) sliced, 8 slices rye bread, (Pack 500 g), 100 g smoked bacon (slices)

Preparation method: Take a large cooking pan; Put the split peas in with the celeriac, the carrots, the shoulder chops and “Sauerkraut”- bacon in the broth to a boil. Turn the heat to low assuring a slow-cook for about 45 minutes, or until the split peas are tender and begin to fall apart. Stir occasionally with a slotted to remove the foam of the soup and stir with a spatula across the bottom of the pan to prevent burning. Take the pork chops and “Sauerkraut”- bacon from the pan and cut the meat into pieces; Throw away the bone of the chops. Put the meat with the leek, the celery and the smoked sausage back in the pan. Heat the soup for another 15-20 minutes on very low heat. Bring the soup to taste with salt & pepper. If you find the soup too thick, dilute it with some water or broth. Spoon the soup in bowls and serve it with rye bread with smoked bacon.

Soup Kapusniak

Recipe Ingredients: 1 kg Smoked pork shanks 1 Liter Water 1 Onion, well browned 1 Liter Sauerkraut juice 250 cc Sugar 250 cc Cream 1 Egg 1kg Flour 750cc Milk

Preparation method: Cook meat in water until well done. Add onion, sauerkraut juice and sugar. Beat egg, add flour, milk and cream. Add to soup and bring to a boil. Serve with potato dumplings.

Polish sauerkraut soup 6 persons - by Adam Czubkowski

Recipes Main

Main Spinach dish with salmon The only thing worth presenting that I can make myself… 4 persons – by Raymond van Gent

Recipe Ingredients: 700 gram of potato slices 600 gram fresh spinach 75 gram of young cheese toppings 4 pieces of salmon (of around 125 gram) 2 table spoons olive oil 1 big bowl of crème fraise (200 gram) 1 onion (chopped) 1 table spoon of mustard Salt & pepper 1 (oven) baking dish (of around 1.5 litres) - greased

Preparation method: preparation time 15 min. , oven time 25 min. (Pre) Heat the oven till 200° Celsius; In a frying pan heat the olive oil and include the onions. Enter the spinach (3-4 portions each time) to the onions in the frying pan; secure stirring till it shrinks. Divide the spinach on the bottom of the (oven) baking dish; Enter the salmon, preferably chopped into smaller pieces, in between the spinach; Sprinkle the salmon and spinach with salt and pepper to your own preference Divide the potato slices over the spinach and salmon. In a separate bowl, mingle the crème fraise, the mustard and the cheese. Sprinkle this “mustard crème” with salt and pepper to your own preference Cover the spinach, salmon and potato slices in the (oven) baking dish with the “mustard crème”. Bake the “spinach dish with salmon and potatoes” in the pre-heated oven for 25 minutes. Enjoy the meal.

Main Boeuf Bourguignon


5 persons – France - by Philippe Orlhac

Ingredients: 1 kilo Beef cut up (3 cm each) 200g bacon cut up 70g butter 5 onions 40g flour Paprika

2 or 3 red wine glasses (Bourgogne is better of course) 2 or 3 stock cube 200g mushrooms 3 Carrots 2 soup spoon of concentrated tomatoes Mixed herbs

Preparation method: First, if you’re not comfortable with cooking, you have to find one or two excellent cookers:

In a casserole dish, dissolve the butter. Add onions approximately cut up and bacon. When color is changing (brown), take off from the casserole. In the same Casserole dish, add pieces of beef and brown it. Add flour and stir. Add after the hot stock cube. Put bacon & onions again, pour red wine, carrots cut, paprika, concentrated tomatoes, salt & pepper, mixed herb. Mix the whole. Cover and let cook slowly; this for some three hours. After three hours, add mushrooms sliced thinly and let cook ½ hour more. That’s ready! Don’t forget: It’s even better the 2nd day, when you reheat!

Main Norwegian “Kjøttkaker”


4 persons - by group Nordic (see below)

Ingredients: 500 grams minced meet 1 egg 1 deciliter water or milk 2 table spoon potato starch ½ tea spoon salt ½ tea spoon pepper ¼ tea spoon muskat ¼ tea spoon ginger

Preparation method: Mix meet, egg and dry ingredients in a bowl. Add water/milk and stir to a dough. When finished, you will have a smooth and a bit wet mass. If you want you can also add half an onion. Start to form meat cakes whit the help of two ladles fry them in a pan until they get well done, approx. 5 minutes on each side.

People in the picture ( from left to right) : Emilia Weghammar, Birgitta Paulsson, Gunilla Rosvall, Miriam Grandin , Ulla Airosto, Anna Hakala, Klara Fritzin, Marcus Andersson, Pernilla Bergström, Hans Dahl, (missing, Mirja Svan on maternity leave)



Danish fried bacon with parsley sauce 4 persons - by group Nordic (see below)

Danish fried bacon with parsley sauce or "Stegt flæsk med persille sovs" It’s the answer you get, If you ask some (if not most) people in Denmark, - especially those living in the country - "what is the national dish/course in Denmark". It is a very simple but also very delicious meal, but probably not the one with less fat! We use the breast piece of the pork - the bacon - with the skin still on it, and cut it in thick slices.

There are three ways of preparing the meat: • • •

Lightly salted and dry-fried Smoked (like bacon) and fried Fresh breast meat tossed in eggs and bread crumbs

With all three methods the bacon is cut in slices half an inch thick, fried in a pan

People in the picture ( from left to right) : Emilia Weghammar, Birgitta Paulsson, Gunilla Rosvall, Miriam Grandin , Ulla Airosto, Anna Hakala, Klara Fritzin, Marcus Andersson, Pernilla Bergström, Hans Dahl, (missing, Mirja Svan on maternity leave)

The sauce

• • • • •

Use the fat/grease from frying the bacon Add two table spoon of flour, an stir until it's smooth. Add milk until the sauce has the consistency you like. It has to be able to stick with the potatoes. Add a little salt, but be careful, if the bacon you chose was either light salted or smoked! Rinse and prepare the parsley in a parsley mincer or chop it up real fine with a sharp kitchen knife.

When the sauce is done, take it off the heat and stir in the chopped/minced parsley Serve this with new white potatoes, parsley sauce and pickled, sliced red beets.


Main Bobotie


4 - 6 persons - South Africa by Louise Mody

Ingredients: 500g Mince 1 onion chopped 2 slices of bread - crusts cut off 1 tablespoon curry powder 1 tablespoon lemon juice 1 teaspoon sugar 2 Tablespoons chutney Salt & pepper

2 eggs 1 tablespoon lemon juice 1 teaspoon sugar 2 Tablespoons chutney Salt & pepper 2 bay leave 1 cup of milk

Preparation method: -

Soak bread in the milk for 15 minutes. Strain and squeeze the bread. Mash the bread and add to the mince.


Fry the onion gently in very little oil, then brown the mince/bread mixture ( check your pan is not too hot).


Mix the curry, sugar, lemon juice and seasoning and add to the mince. Add chutney & Mix again well.


Beat the eggs with the milk the bread was soaked in and add HALF to the meat. Mix well, and place in a greased ovenproof dish with 2 bay leaves pressed into the top


Bake at 180째C for 25/30 mins.


Pour the other half of the milk/egg mixture on top and put back into the oven until it sets. Serve with rice and a salad

Main Russian Plov


(For the whole family) - by Lidia Parfionova

Ingredients: 200 ml oil 2 kg meat (kind of meat you like) 1 kg onions 1 kg carrots garlic (as much as you like) salt & pepper (to taste)

2 tomatoes 2 liters water 1 kg rice

Preparation method: First chop all the ingredients. Put some oil in a pan, wait till it is hot and roast the meat together with onions till everything is golden brown. Then add chopped carrots en tomatoes with some salt and pepper.

Add some water, wait till it is boiling a little and add the rice. Cook the rice till there is no water visible. Add the garlic, cover your pan and cook all ingredients together slowly for another 30 minutes. At the end you’ll have a very tasty Russian dish (cooked in one pan), which you can enjoy eating with your whole family.

Приятного аппетита! (Prijatnovo appetita)



Chicken with mustard and onion Hungary – 4 persons - by Katalin Nagy

Ingredients: 4 pcs chicken thighs Salt Pepper 3 onions 2 ½ dl dry white wine 2 little spoon Dijon mustard 2 spoon olive oil 1 bunch of parsley

Preparation method: 1.) Put the salt and pepper on the chicken thighs. Slice the onions. Stir until smooth the wine with the mustard. Heat the oven 220C. Choose that kind of bowl that we can use in the oven and stove. 2.) Heat the oil and fry both side of chicken thighs – to be red. If it’s ready set aside. 3.) Take down the heat a little. Put the onion into the bowl until it becomes soft and red. Put the chickens into the bowl again and pour the mustards-wine sauce over it. 4.) Boil and put the bowl into the oven. Cook 45-55 minutes. Sometimes turn the chicken thighs. 5.) When serving sprinkle with parsley.


Veal with a sauce of cream 1 person - by Karl-Paul (Charly)



Ingredients: 1 thin piece of veal

a little bit squeezed lemon ½ TS flour ½ TS oil

a little bit salt, pepper ½ dl water

½ dl cream

Preparation method:

• • • • •

Sprinkle the meal with the squeezed lemon.

Give the flour in a plate. Turn the veal in the flour.

Fry the meal untill three or four minutes, then season it with salt and pepper.

Put water to the veal. Let the water spoil. If you like, you can season the meal again. Put the cream to the pan and let it cook a little bit.

 Serve it with pasta and – if you like – with some cooked carrots.

Main Bami


Suriname - 4 persons - by Judith Lont

Ingredients: * 2 celery branches * 500 g noodles * 500 gram chicken breast * sunflower oil * 1 jar Faja Lobi Bami Talat ( Surinam marinade ) * 2 teaspoons of sugar

Preparation method: • • • • • • •

prepare Noodles according to instructions on the package. prepare and marinate the chicken breast with some Surinamese marinade heat Oil and FRY until the chicken is tender add 4.6 tablespoons Bami Talat celery (chopped) stir fry for a few minutes then add the noodles and fry the whole, while continuously stirring, 10 minutes on low heat When the dish is almost ready add the teaspoons of sugar

Serving Tip: Serve with prawn crackers and Acid well (cucumber) Variation Tip: Instead of chicken breast add vegetable mix for a vegetarian dish

Main Kale Stew


4 persons – by Janinka van Oord

Ingredients: 1 kg potatoes (floury) 750 gr chopped kale 150 gr lean bacon 1 pat of butter 1.5 dl warm milk 1 tbsp. vinegar 1 sausage Mustard

Preparation method:

(preparation time 45 minutes) Peel the potatoes and cut them into pieces, wash and cut the kale. Put the cut potatoes with water and a little bit salt in a pan. Put on top the kale and sausage and let it simmer for about 20 minutes. Meanwhile, fry the bacon in a frying pan. Pour the cooking liquid and mash the potatoes and kale together with a pestle. Stir in the butter and make some stew smoother with the warm milk. Stir in the bacon and season the stew with salt and pepper and a dash of vinegar. Serve the stew with the sausage and soft mustard sauce.

Main Spaghetti 4 persons – Dutch-style – by Janine van Schaik

Recipe Ingredients: • • • • • • • • • •

Ciabatta loaf 500g dried spaghetti Small can of tuna in olive oil 30gr (small tin) anchovies in olive oil 2-8 cloves of garlic (to taste) 1 tbs capers, drained 1 fresh red chili-pepper Handful of pitted black olives 2 tins of chopped tomatoes A pinch of ground cinnamon

• • •

Salt & Pepper Fresh parsley a/o lemon (optional) Extra virgin olive oil

Preparation method: Preheat the oven to 180°C and boil a kettle of water. Place a large frying pan on a low heat and fill a saucepan with the boiled water and a pinch of salt. Slice the ciabatta bread three quarters deep, making cuts at 2cm intervals, and then finely chop the parsley. Scrunch up a large piece of greaseproof paper as you wet it under the tap, then open it up on a flat surface. Sprinkle the parsley over the top with a pinch of salt and pepper and then glug a generous drizzle of olive oil over it too. Crush 2-8 garlic cloves on top and then smear the mixture over the bread, making sure it gets inside all of the incisions. Finally, wrap the bread up in the greaseproof paper and put it into the oven to cook for around 20 minutes. Put the spaghetti into the saucepan and cook it according to the instructions on the packet. Pour the oil from the tuna into the frying pan and then crush the garlic, adding it to the frying pan along with the capers, anchovies and their oil (don't be alarmed if it looks like there is a lot of oil). Chop the chili (seeds optional) and stalks from the parsley then add them to the frying pan. Chop the parsley leaves and put them to one side. Once the garlic starts to get a little color add the tuna, breaking it up a little, then add the olives, tinned tomatoes, a pinch of cinnamon and some black pepper. Once the pasta has cooked, drain it and reserve some of the water. Add the pasta to the frying pan, then squeeze over the juice of a lemon and add most of the parsley, mixing well. If the sauce feels very thick add some of the reserved spaghetti water to loosen it up. Put the spaghetti into a large bowl and finish with the remaining parsley. Remove the bread from the oven and serve it with the spaghetti.

Main Veal under the Bell


Ingredients: 2 kilo Veal shank 1,5 kilo potatoes 0,3 kilo paprika 0,3 kilo onion 0,3 kilo carrots 3 dcl white vine Salt & Pepper Fresh Parsley Fresh Rosemary

4 persons – Croatia - by Ivan Hrustic

Preparation method: Prepare the Veal shank (handful of salt, a little bit of pepper and rosemary) and let it rest in the fridge over night Cut the potatoes in half Cut the onions, paprika and carrots on larger pieces Cover baking lid with oil Put Veal shank in the middle of lid and other vegetables around it Salt the vegetables, add parsley and rosemary on top Add a glass of with white vine

Cover it with bell and put hot coal on top You should always have more hot coal prepared which you add on the bell After one hour open it and turn the veal on another side, mix the vegetables and add more vine After 2 hours meal is prepared.

Dobar tek! (Croatian for Bon appetite)

Main Tagliatelli di papa

Recipe Ingredients: 1 pound of green asparagus in pieces (or peeled white!); 2 spoons of butter; 2 ounces of smoked salmon in small pieces (or Prosciutto/Parma ham); 1 red onion or 2 shallot, cut in small pieces; 2 cloves of garlic, cut very small by hand! 2 eggs; 1 cup of crème frèche; 100 gram of grated Parmesan cheese 2 spoonful of cutted parsley Prepare time: 30 minutes

4 persons - by Clemens Uijttewaal

Preparation method: 1. Cook the tagliatelli, poor off and add a spoonful of butter. 2.

3. 4. 5.

Add fresh grinded pepper. Meantime, back at the farm: Cook the asparagus for 15 minutes (first the back parts 10 minutes and the last 5 minutes add the tops). Fry the union and the garlic in 1 spoonful of butter in the saucepan. Beat the eggs loose with the crème freche. Add the mixture of eggs and crème to the onion and garlic. Keep the fire under the pan very very low, or you will end up with an omelette. Add the pieces salmon and slowly blend.

Serve immediately with the Parmesan on top.

Main “Bograč”


Beef, Pork and Venison Stew Slovenia 5 persons - by Christian Rusnik

The stew (Bograč) was named after the dish it was cooked above the open fire. It is a very old dish and has been made in ancient times but later omitted due to lack of meat. Nowadays the tradition of preparing “Bograč” is still very much alive among the Prekmurje people. The preparation method is mysterious, and that is where the unique charm comes from. The Prekmurje peple proudly tell that Bograč contains a lot of meat (at least three types), giving it its special taste, and potatoes also contribute to the delicious taste. To make a tasty Bograč, a lot of onions and fresh bell peppers (also grounded red paprika) is required– the rest of the spices remain the cook’s secret.

Ingredients for 5 persons: 350 g beef flank 350 g pork-butt 25 g garlic 25 g grounded red paprika 200 g fresh bell peppers Peperoncini, salt & pepper, cumin bay leaf, thyme, rosemary

350 g venison (female or male deer) 500 g onions 0,5 dl oil or fat 250 g fresh tomatoes 500 g potatoes 2 dl red wine (modra frankinja – Blue Franconia)

Preparation method Fry chopped onions in fat, add grounded red paprika and pour in water. Then add the beef chopped in cubes and the spices. When the beef is braised half way through, add cut venison and after a while porkbutt. After braising for additional 15 minutes add sliced potatoes and vegetables. Cook until soft. To make the stew thicker, add potatoes cut in small slices or a mixture of flour and water. More wine and spices may be added, if desired.

Main Tomato Eggs


西红柿炒鸡蛋 by Huang Zhen Yu (Brook)

Ingredients: 4 large eggs 8 oz. fresh tomato (cut into thin wedges) 1/2 teaspoon salt 3 dashes white pepper powder 1 teaspoon sugar 2 tablespoons water 1/4 teaspoon sesame oil 3 tablespoons cooking oil Some chopped scallions

Preparation method:

Break the eggs into a bowl and beat the eggs until they break thoroughly. Add salt, sesame oil, white pepper powder, and lightly beat to blend well. Set aside. Heat up a pan with 2 tablespoons cooking oil. Add the egg mixture into the pan, and use your spatula to spread the eggs. Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces. As soon as the eggs are cooked, dish out and set aside. Clean the pan and heat it up again with 1 tablespoon cooking oil. Drop the tomato wedges into the pan and do a few quick stirs. Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds. Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.

Main Involtini


Italian - 4 persons – by Anna Lebedeva

Ingredients: 4 Thin steaks of Veal meet/ Beef meet 4 slices of Prosciutto or Parma ham 4 slices Caciocavallo cheese/ Pecorino cheese 1 garlic Half onion Basilic, Parsley Salt & Pepper & Extra virgin oil Tomato sauce White wine (1 glass)

Preparation method: Take 4 slices of beef or veal escalope, bash lightly with a meat hammer or rolling pin to make them slightly thinner and cover every piece with a slice of prosciutto and cheese. Season it with the garlic in little pieces, pepper, parsley and half little spoon of extra virgin oil. Once done, roll up each piece of meat tightly, with the other ingredients inside, and secure with a cocktail stick.

Heat the olive oil in a heavy-based frying pan over a medium-high heat. Cut half of onion and basilica’s leafs in little pieces, and make it all to warm up just for one minute. Sear the involtini for 1-2 minutes on each side, until lightly browned. Then add 1 glass of white wine and continue to cook it until the wine is evaporated, then add half liter of tomato sauce. Cover partly the pan and cook it for 15/20 minutes.


\ Buon appetito.

Main Pierogi


Poland Ethnic 4 persons - by Adam Czubkowski



Categories: Pasta - Yield: 6 servings • 2 Eggs • 1/2 c Water • 2 c Flour • 1/2 ts Salt FILLING • 1 cup cooked prunes • 1 tsp lemon juice • 1 tsp sugar

Preparation method: Put flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with a knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with a large biscuit cutter. Place a small mound of filling a little to one side on each round of dough. Moisten edge with a little water, fold over and press edges firmly together. Be sure they are well sealed to prevent the filling from running out. Drop the pierogi into salted boiling water. Cook gently for for 3 to 5 minutes. Lift out of water carefully with a perforated spoon. The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling. FILLING Soak prunes overnight. Cook with sugar and lemon juice. When cool, remove the big seed and fill pierogi. Serve with bread crumbs browned in butter. Then cut with a small biscuit cutter and seal firmly. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness.

VARIETIES OF FILLING CHEESE: • 1 cup cottage cheese • 1 tsp. melted butter • 1 egg beaten • 3 tbsp sugar • 3 tbsp currants • 1/4 tsp cinnamon Cream the cheese with melted butter. Add other ingredients and mix well. Fill pierogi. Serve with melted butter and sour cream. CABBAGE AND MUSHROOMS: • 1 small head cabbage • 2 cups mushrooms • 2 tbsp sour cream • 1 small onion, chopped fine • butter salt &pepper Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes. Add chopped cabbage and continue to fry until flavors blend. Add sour cream and cool. Fill pierogi. SAUERKRAUT: Two cups sauerkraut may be substituted for the cabbage. Rinse and chop sauerkraut. Proceed as above. MUSHROOMS: • 1 cup chopped mushrooms • 1 onion chopped fine salt & pepper • 2 egg yolks • butter Sauté the onion in butter. Add mushrooms. Season. Remove from fire, add egg yolks and stir well. Cool and fill pierogi. Serve with chopped onion browned in butter. MUSHROOMS AND MEAT: • 1/2 cup cooked beef • 1/2 cup chopped mushrooms • 1 onion chopped fine • butter salt & pepper • 2 tbsp sour cream Run cooked meat through meat grinder. Fry onion in butter until transparent, add mushrooms and meat. Season to taste. Add sour cream and cool before using. Note: Pierogi can be frozen after boiling and they keep well. I prefer all my pierogi fried in butter and onions and seasoned with salt and pepper. They should be fried on a medium low heat till golden brown.

Main Bigos


Poland Ethnic 4-8 persons - by Adam Czubkowski

Ingredients: 1 kg Cabbage (2 1/4 lb) 1 kg Sauerkraut 8 dl Water (1 2/3 pt) 500 g Roast pork (1 1/8 lb) 500 g Roast beef 600 g Sausage, variety (1 1/3 lb) 400 g Boiled ham (7/8 lb) 10 Boletus mushrooms, dried 10 Stones prunes 10 Juniper berries, crushed 10 Peppercorns 1,5 dl Red wine, dry (1/3 pt)

1 Bay leaf 2 Onions 2 Cooking apples 1 ts Honey 2 tb Lard Salt & Pepper

Preparation method: (Preparation: 1 hour; cooking: 2 to 3 hours) Drain the excess juices form the sauerkraut (if necessary: chop it finely). Chop the cabbage, pour boiling water over it and drain. Rinse the mushrooms, cover with a little warm water and leave to soak for 15 minutes. Cook the mushrooms in their soaking liquid for 30 minutes, drain and cut into strips. Keep the mushroom stock. Peel the apples and cut into cubes. Peel and chop the onions, lightly fry them in 1 tb of lard. Put the cabbage and the sauerkraut into a large saucepan, add onions, mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and peppercorns. Add 8 dl of boiling water, cover and cook (low heat) for 1-1/2 hours. Cut the meats into cubes. Slice the sausage and fry it lightly in lard. Add all to the pan. Pour the wine in, add honey and cook for a further 40 minutes. Stir frequently taking care not to burn it. Serve hot with wholemeal bread. Remarks: roast duck or venison and roasting gravies can be added to bigos ~- Bigos can be reheated for several days. It’s flavour improves as it matures, tastes best on the third day.

Recipes Side

Side BBQ pasta salad


4 persons – Belgium - by Sofie Buelens

Ingredients: Cherry tomatoes Arugula lettuce black pitted olives chorizo 1 clove of garlic fresh basil

pine nuts penne parmesan cheese spicy oil black pepper balsamic vinegar

Preparation method: • • • • • • • • • • • • •

Wash and cut the cherry-tomatoes into halves Cut the olives into slices Fry the pine-nuts in olive oil to golden, drain on paper towels (and cool) Cook the pasta and let them cool Was the arugula lettuce Cut the Parmesan cheese in thin flakes Chop the fresh basil Fry the chorizo (crispy) in olive oil and let drain Grate the garlic Add the tomato, olives, fried pine nuts, parmesan cheese (flakes), chopped fresh basil, fried chorizo, garlic and macaroni in a bowl. Season with black pepper. Add some spicy oil (to taste). Possibly mix the spicy oil with olive oil or if you are not at all spicy food lover, you just take olive oil ... Serve on a plate, along with the arugula you sprinkle others with balsamic vinegar.

IDEAL as an accompaniment to a barbecue!

Side Karjalanpiirakat


Finnish Karelian pasties 4 persons - by group Nordic (see below)

Ingredients: Filling: 0,5 litre of water 3 dl porridge rice; 9 dl milk; 1,5 teaspoons salt

Crust: 2 dl cold water; 1,5 tsp salt; 3,5 dl rye flour; 1,5 dl wheat flour

Moistening: 1 dl milk; 50 g butter

Egg-butter spread (munavoi): 2 eggs; 50 g butter; 0,25 tsp salt (optional); (optional: 0,5 cans, 125g cottage cheese)

Preparation method: Filling 1. Mix the rice into boiling water reserved for the filling. Boil until the water has saturated the rice. 2. Add the milk and stir the filling for a few minutes. Reduce heat and agitate the porridge. The cooking time is about 40 minutes. Stir the porridge every now and then. 3. When the porridge is ready, it will seem thickness. Then add the salt. Cool the porridge. Crust Mix the flours and salt into the cold water. 1. Make the dough smooth and pliable by moulding it by hands on a cutting board 2. Shape the dough into a smooth bar and divide it into about twenty pieces. 3. Roll the pieces into balls, flatten them into small cakes and cover them with plastic. 4. Roll the cakes into thin sheets that have approximately 17 cm in diameter. Baking the pasties 1. Lay porridge on each cake so that the porridge reaches the ends. 2. Pinch the edges together with your fingers. 3. Bake the pasties in about 250° Celsius for about 15 minutes until the rye crust is brown in colour. Finishing 1. Moisten the pasties from both sides with hot mixture of milk and butter. 2. Lay the pasties on each other and brew them under a towel and bacon paper. 3. Mix the munavoi ingredients (boil the eggs for 12 minutes) and use it as butter on the pasties. People in the picture ( from left to right) : Emilia Weghammar, Birgitta Paulsson, Gunilla Rosvall, Miriam Grandin , Ulla Airosto, Anna Hakala, Klara Fritzin, Marcus Andersson, Pernilla BergstrÜm, Hans Dahl, (missing, Mirja Svan on maternity leave)

Side Dutch Kroket

Recipe Ingredients: € 1,50 in loose changes

Preparation method: •

Walk to the nearest “snack-bar “ or a train station with a so called “snack-wall”

• •

Take the loose change out of your wallet or pocket Put the loose change in the money slot

• •

Open the door of the snack-wall Take out the Kroket (warning: be careful not to burn your fingers!)

If mobile phone available, download “Kroket-app” at

1 person - by Marinus van Mook

How do you make a “kroket”?

First you prepare a ragout. This ragout, can be varied upon in many ways. Not only can the main ingredient be different (meat, fish, shrimp, vegetables), but of course the herbs and spices, the used liquid (stock, wine, milk, even plain water), and added ingredients (fried onions, bacon or mushrooms) can be changed too. Then the kroket is breaded and deepfried. Because I use meat that was used in making stock, here is a link to the page with the basics on stockmaking.


600 gram (1 1/4 pound) cooked meat, chicken or beef (from making stock or broth) To make the roux For the breading 1 onion, chopped some flour 60 gram (4 Tbsp.) butter some eggs or egg whites 60 gram (1/2 cup) flour toasted breadcrumbs 1/2 liter (2 cups) stock pepper & salt, mace and, nutmeg all to taste

Preparation in advance

Chop the meat very finely. Make the roux with butter, flour and stock, but start with sauté-ing the onion. When the sauce is ready, add meat and spices. Let the ragout cool completely in the refrigerator until use.


Keep the ragout in the refrigerator until just before making the kroketten. Use your hands to form either sticks (about 10 by 3 cm/4 by 1.25 inches) or balls (diameter 4 cm/1.5 inches). Don't make them too large, or they'll have to be deep-fried too long. If necessary, return the formed kroketten to the refrigerator. It is easier to bread them when they are cold. For the breading, take three soup plates, put flour in one, stirred eggs or egg whites in the the second, and bread crumbs in the third plate. One by one, cover the kroketten with flour, then eggs, then bread crumbs. Mind that the kroketten are covered all over, otherwise the ragout may leek out when you deep fry them. Return the kroketten tio the refrigerator for thirty minutes. Heat oil or whatever you use for deep-frying to 180 oC/355 oF. Fry the kroketten to a golden brown, about four minutes. Drain on paper towels.

To serve

Serve them really hot. In the Netherlands they are eaten as snack or appetizer, or as the main course with french fries and apple sauce. Or serve them the old-fashioned way, as a first course. The classic accompaniment to kroketten is mustard. Preferable the spicy “Zaanse Mosterd”.

Side Homemade Pesto


10-20 persons - by Clemens Uijttewaal

Ingredients: 1.5 bush of basil (only leaves) 8 toes of garlic 200 gram of pine nuts already roasted in a frying pan 300 gram of home grated Parmesan cheese ( please not pre-wrapped) 400 gram of sundried tomatoes Tip: Half of all ingredients will be enough for 10 people

Preparation method: Put everything except the sundried tomatoes in the kitchen machine. Mix it roughly; you still have to distinguish the several ingredients by colour! Cut the sundried tomatoes by hand. Blend everything with a spoon and add some fine olive oil, or the oil of the sundried tomatoes. Add pepper if needed. Keeps in the fridge for a month (the top of the pesto must be covered by oil and the jar sealed)

Recipes Dessert



Moldavian traditional cake

Ingredients: For the dough 1 kg white flour 12 eggs 220 g butter 320 ml milk 50 g yeast, very good quality 300 gr sugar Vanilla essence 1 ampoule (10 ml) or two sachets vanilla sugar 50 ml rum 5 g salt a lemon peel (optional one from an orange) 40 gr oil For the filling 50 gr raisins 300 gr smashed walnuts 250 gr sugar 2 sachets of vanilla sugar 100 ml of milk 2 spoons of cocoa

Cozonac Moldovenesc 4 persons - by Radu Irimia

Preparation method: Priority-1 is to put love and passion to it! The flour and eggs should be brought into a warm room before you start with about six hours. The flour must be white, very good quality, sifted. Room temperature when you prepare the composition and the yeast dough to be 22-24 degrees. And now you can start. 1. Prepare the yeast from 2 spoons of flour in a bowl with a few spoons of hot milk, beat until you get a creamy paste. Keep it warm. 2. In a separate cup, soften yeast in warm milk (not hot!) with a pinch of sugar and a spoon of flour. Leave it at the heat and wait to see the bubbles. 3. After the yeast from point 2 has risen, mix it with the composition of yeast kept hot (1), mixed well and put back everything up in a warm place away from cold drafts. 4. Since the composition from point 2 will rise, beat 10 egg yolks (two of them will remain to give shiny crust to the cake) with half of the sugar and salt until you get custard with melted sugar and salt granules in it. 5. When yeast bubble (yeast and flour mixture remained) has risen, place in a bowl with flour and composition above (beaten egg yolk), 6 egg whites, then melted butter (warm, not hot), rum, lemon and orange peel, the remaining milk which has been boiled warm vanilla and the other half of the sugar. This mixture must be kneaded continuously for 35-45 minutes, with the hands oiled with oil or with butter and continue kneading until the dough makes blistered. The resulting dough should not be hard, rather softer. If it is harsh, add 2-3 egg whites custard and knead well. 6. Put the bowl with dough to rise at warm place for at least two hours. Enough time to work the stuffing. 7. For the filling, put the milk in a saucepan at the fire to melt sugar and vanilla sugar. Add the smashed walnuts in to the milk and scalding them. Finally add the two tablespoons of cocoa and raisins. Beat remaining egg whites and mix with remaining ingredients derived from padding. Cool the filling before use. 8. After the dough has risen for two hours, you take the dish from the cupboard and divide the dough in two half. You spread each half of dough into a sheet and fill in with one half of the filler mixture. Do not stretch the filling to the edge of the sheet to be able to run then. 9. Run the two cake and place them in to the cake shape, well-greased inside with oil. The trays should be high enough (at the time you are putting in the tray, the cakes should not exceed more than onethird of its height). Polish the cakes on the surface with the two remaining beaten egg yolks with sugar and a little salt (the cake will be shiny and crispy on the surface). Leave the tray at the warm place for one or two hours to allow the dough to reach until the edge of the tray. 10. The cake is baked in the oven heated at 170 degrees in the first 15 minutes and another 40-50 minutes at 210-220 degrees, depending on the oven. Normally the cake should not stand in the oven for more than one hour. ATTENTION! Remove the cake from the pan only after 15-20 minutes and therefore not cut them when hot. If you have the patience and pleasure to make cakes, divide dough into two equal parts, place the filling on every of two parts, run each part separately and then wrap around the both two parts, one around the other. Then you have to follow the instruction from point 9.


Recipe Ingredients: • • • • • •

1/2 package yeast (à 50 g) 50 g butter 3 dl milk 1/2 dl sugar 1 pinch salt 8 dl flour

Filling • • •

50 g butter 2 teaspoon cinnamon 1/2 dl sugar

Topping • •

egg confectioners’ sugar

Swedish Cinnamon buns 20 buns - by group Nordic (see below)

Preparation method:

1. Crumble the yeast into a bowl. Melt the butter in a saucepan or in a bowl in the microwave oven at full power (800W max.) for about 30 seconds. Add milk and heat to lukewarm, 37°C. Pour some of the dough liquid over the yeast and stir until dissolved. 2. Add the rest of the dough liquid, sugar, salt and flour. Knead the dough until it´s smooth, by hand or by using a machine, until the dough release from the edges of the bowl. Cover the bowl and let stand for about 30 min. 3. Stir the butter smoothly with the sugar and cinnamon for the filling. Put the dough on a floured counter and knead until smooth with the remaining flour. Press out the dough into a rectangle, about 30x40 cm. Brush the dough with butter and sprinkle the dough with the rest of the filling. Then roll up the dough starting at a long side, roll the dough, pressing lightly, to form a tight log. 4. Cut the roll into 2 cm wide pieces and put them, cut side up, on an oven tray. 5. Let the buns rise under a cloth for about 20 minutes. Brush the buns with beaten egg and sprinkle with confectioners’ sugar. Bake the buns in the oven at 250°C for about 8 minutes. People in the picture ( from left to right) : Emilia Weghammar, Birgitta Paulsson, Gunilla Rosvall, Miriam Grandin , Ulla Airosto, Anna Hakala, Klara Fritzin, Marcus Andersson, Pernilla Bergström, Hans Dahl, (missing, Mirja Svan on maternity leave)

Dessert Traditional Melktert


8 persons- South Africa by Louise Mody

Ingredients: Pastry Base 150g cake flour 90g raw brown sugar 90g butter 1 Large egg

Filling 600ml milk 1 cinnamon stick (whole) 1 vanilla pod (split) 60ml raw honey (to taste) 1.5 Tablespoons cake flour 1.5 Tablespoons corn flour 30g butter & 2 Large eggs

Preparation method: First bake the pastry base, and allow it to cool. If the base is filled before it is cool, it will go soggy. Pastry Base Filling -

Mix the butter and sugar vigorously until it is light in colour. It does not have to be smooth, the grainy texture of the sugar helps the crust to be more like biscuit than cake. Add the egg and beat well. Add the flour and beat until well blended and smooth. Press into a spring-form cake tin or loose-bottom tin, making sure that the pastry comes at least 4cms (1 1/2 inches) up the side of the tin. Bake at 180degC for 25mins. Remove from oven and allow to cool. Put the milk, cinnamon stick, vanilla pod and butter into a saucepan and scald. (bring almost to the boil before removing from the heat.) Turn off the heat and allow the saucepan to remain on the hot stove plate for the cinnamon and vanilla flavours to steep. Meanwhile, put the honey (or sugar) and eggs into a bowl and whisk vigorously, adding small amounts of the flours until you have a smooth and well-blended consistency. Strain the hot milk, and pour onto the sugar and egg mixture while beating until all the ingredients are well blended. Return to the saucepan, and simmer over a low heat, stirring constantly with a wooden spoon or wire whisk until the mixture is thick and creamy, taking care that it does not stick to the bottom of the saucepan. Pour the mixture into the prepared and cooled pastry case, (which should still be in the tin), sprinkle lightly with ground cinnamon, and refrigerate until cold and set



Apple crullers with custard Germany 4 persons – by Larissa Martens

Ingredients: For the crullers: • 4 medium sized, acetous apples milk • 200 g Flour • 0,25 l Milk (or beer / white wine) • 1 pinch salt • 2 medium sized eggs • 5 Tablespoon of Flour • 2 Table spoons of sugar • 1 Tea spoon of cinnamon

For the custard: - 500 ml organic semi-skimmed - 568 ml single cream - 5 table spoons caster sugar - 1 vanilla pod, scored lengthways and seeds scraped out - 8 free-range egg yolks

Preparation method: For the Apple crullers: First peel the apples. Then remove the apple core and also the stalk and the bloom with a scoop or with a spiky knife. Now cut the peeled and pitted apples in round slices of 0,5 – 1 cm. Separate the eggs, putting the whites into a bowl and the yolks into another. Whisk the whites until they form stiff peaks. Add the liquid (milk, beer or white wine) and the pinch of salt to the yolks and mix it. Now add also the flour, mix it again a little bit and at the end please fold the beaten egg whites carefully into the batter – it is now ready to use. Heat a good non-stick pan on a medium heat, put as much of the concentrated butter in it so that the melted fat will cover the base of the pan in a high of about 1 cm. Spread the 5 tablespoons of flour into a Soup plate and turn over the round apple slices in it and after that in the batter. Then put them into the already prepared pan and fry them on both sides till they are starting to look golden and firm. Besprinkle the finished apple crullers with the mix between the sugar and the cinnamon and serve them hot. For the custard: Mix the milk, cream, 3 tablespoons of caster sugar and the vanilla pod and seeds together in a saucepan. Bring just to the boil, then remove from the heat and leave for a couple of minutes to cool slightly and allow the vanilla flavour to infuse. Discard the vanilla pod. In a large mixing bowl, whisk the egg yolks with the 2 remaining tablespoons of caster sugar until pale. Ladle a little of the hot milk mixture onto the eggs and whisk immediately. Continue to add the milk, a ladleful at a time, whisking each well before adding the next. Pour this mixture back into the warm saucepan and cook very gently for a few minutes, stirring constantly with a rubber spatula or wooden spoon. The eggs should cook just enough to thicken the custard, but not enough for it to scramble. If you start to see flecks or lumps of egg in your custard, don't panic – just take it straight off the heat and pour into a cold saucepan to cool it down then strain through a sieve into a clean jug. Serve the apple crullers at the table with a good drizzle of your warm delicious custard. - Enjoy 

Dessert Prekmurska gibanica


Slovenia by Karmen Zohar & Christian Rusnik

This excellent, juicy and most widespread Slovenian dessert from Prekmurje is stuffed with poppy seeds, cottage cheese, walnuts and apples. It is trademarked as a foodstuff with an indication of traditional reputation and therefore can only be made under this name if the original protected recipe is respected in full.

Ingredients and Preparation method Basic dough 100 g sharp wheat flour 100 g fine wheat flour 100 g fat or butter or margarine a pinch of salt or sugar milk, water or sour cream for kneading Sift the flour on a wooden board, add salt or sugar, and add also crushed fat. Knead the even dough while adding liquid. Leave it to rest for half an hour in a cold place. Stretched dough 600 g fine wheat flour 1 tablespoon vegetable oil a pinch of salt lukewarm water for kneading Make a hole in the sifted flour in the wooden board, add fat, salt, egg if desired and knead the ingredients while adding liquid. Knead for as long as the dough is even and stretchy. Make a loaf, oil the surface and let it rest for 30 minutes. Poppy seed filling 200 g fine grounded poppy seeds 80 g sugar 1 bag of vanilla sugar Add sugar and vanilla sugar to the grounded poppy seeds and stir the mixture well. All the fillings are used in two parts.

Cottage Cheese Filling 1000 g full fat cottage cheese 100 g sugar 2 eggs 1 bag of vanilla sugar a pinch of salt Crush the cottage cheese with the forks; add eggs, vanilla sugar, sugar and a pinch of salt. Stir the mixture well until it is even and easily spread. Walnut filling 300 g grounded walnuts 100 g sugar 1 bag of vanilla sugar Mix grounded walnuts with sugar and vanilla sugar. Apple filling 1500 g apples (use the sour types) 120 g sugar grounded cinnamon Peel the apples, grate them, add sugar and cinnamon and stir the mixture gently. Cream Topping 60 dl thick sour cream 4 eggs Slowly whisk the eggs with the sour cream. Fatty Topping 150 g fat or butter or 200 g margarine Prepare a clay mould “tepsija” (very often round mould, 32-35 cm wide and 7-8 cm high). Cover well the mould with butter and put in a thin layer of the basic dough – named “podplat”, which should cover also the edge of the mould. Stick it with a fork. Roll the rested stretched dough and cover it with oil. Lift the dough and stretch it over the mould so the thicker edge of the dough hangs down. Cut into 8 equal parts in the shape of a mould. On the bottom that is already covered with the basic dough and the layer of stretched dough, spread the first layer of the poppy seed filling, sprinkle with melted margarine and cream topping. Put the second layer of the stretched dough and spread over the cottage cheese filling and sprinkle it with margarine. The third layer follows. Spread it with the walnut filling and sprinkle it with margarine. The fourth layer follows then. Spread it with the apple filling and sprinkle it with margarine. Gibanica is so half way made. Repeat all the fillings again to get 8 uniform layers. Cover the top with the cream topping and margarine. Cut off the thick edges of the stretched dough that are hanging over the mould and form the Gibanica. Stick it with a thin long needle. Bake in the baker’s oven or in the electric oven approx 75 minutes at 175° C. When baked spread the cream on top and leave it to rest a little while. Then cut it into triangles and sprinkle with sugar, if desired.

Dessert Lemon Cake


1-12 persons – Dutch - by Janine van Schaik

Ingredients: You only need a few ingredients to make this delicious fresh lemon cake : 75g butter + for greasing 4 tablespoons powdered sugar + for sprinkle 125 g flour + 3 tablespoons flour 1 lemon 3 eggs 200g sugar

Preparation method: Materials; baking dish for quiche or spring cake tin 23cm

Preheat oven to 180 degrees. Cut the butter into small pieces and mix with the icing sugar and 125g flour. Then knead well with your hands until a smooth dough. Grease a pie or quiche tin with a little butter and divide the dough over the bottom. Press the dough with your fingers until the entire bottom and sides (about 5 cm) are covered. You have to prick holes in the bottom with a fork. Bake for 15 minutes in the oven until golden brown. (There is no filling). Meanwhile, rasp the lemon and squeeze it then above a bowl. Beat the eggs, lemon juice, lemon rasp, sugar and 3 tablespoons flour with a mixer. Remove the cake tin from the oven and pour the mixture into it. Bake for a further 20 minutes in the oven until the filling is firm. Let the cake cool down and sprinkle with a little powdered sugar. You can put a wedge of lemon for garnish in the center of the cake.

Dessert Sekerpare


Turkish Semolina Cookies Steeped in Syrup

by Aysel Kadioglu

Ingredients: 250 grams butter (at room temperature) 2 eggs ½ cup semolina ½ cup sugar 1 tsp baking powder 1 tsp vanilla extract/powder 3 ½ -4 cups flour Walnut quarters or almond/hazelnut for top Syrup 3 cups sugar 4 cups water 1 Tbsp lemon juice

Preparation method: First prepare the syrup by boiling sugar and water for 3-5 minutes. Then, stir in lemon juice and leave aside to cool. Meanwhile, mix softened butter, sugar, eggs and semolina. Then, add flour slowly and knead at the same time. Add baking powder and vanilla. The dough should be soft and non sticky as cookie dough. Take walnut size pieces and make round ball shapes using your palms. Arrange them over a greased baking tray and press gently over each one sticking a piece of walnut/almond/hazelnut. Bake them in a preheated 350F (180C) oven until they turn light brown for about 30-40 minutes. Pour the cooled syrup over hot Sekerpares right after taking them out of the oven. Use either a spoon or ladle for uniform distribution. Leave the Sekerpares inside the syrup for at least 4-5 hours before serving. You may cover them with another tray to decrease the absorption time. Makes about 35-40 pieces Prep Time: 30 minutes Cook Time: 30 minutes Enjoy!

Recipes Wine

Wine advice


French wine advice at Dinner by Jean-Christophe Belaue

Ingredients & Preparation method: French people use to have during Christmas time: For starter: Foie gras served with a glass of sweet white wine called “ liquoreux”;

and/or sea food ( oysters, lobster, shrimp, crab ..) with salt butter, mayonnaise, fresh bread and a bottle of white wine as “muscadet”;

For dessert: The most popular is la “buche de noel” served with a glass of champagne; =4zpYUvVPyK3RBeiXgbgH&ved=0CDwQsAQ&biw=1280&bih=800&dpr=1

As you know, the right balance in France is having the right dish with the right wine

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