Index 9 -19
21 - 33
35 - 59
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- Colombia - María Andrea Cortés: Buñuelos
44 - 45
- Costa Rica - Tania Esquivel: Pork Tamale
46 - 47
- Dominican Republic - Theany Escaño: Catibias or Cassava empanadas
46 - 47
- Ecuador- Pedro Utreras: Christmas log “Buche de Noel”
48 - 49
- El Salvador - Fernando Ruiz: Turkey in Creole sauce
50 - 51 52 - 53
- Paraguay- Felipe García: Paraguayan Soup
54 - 55
- Perú - Josué Cárdenas: Arab Rice
56 - 57
365 Digital - South Africa - 365 Digital Team: Individual malva puddings
61 - 67 60 - 61
- South Africa - 365 Digital Team: Peppermint Crisp Tart
62 - 63
- South Africa - 365 Digital Team: Old fashioned Melktert
64 - 65
MediaDonuts
69 - 75
- Phillipines - Mix Acuros: Bibingka
68 - 69
- Malaysia - Steve Kwong: Marinated Black Pepper Chicken Wings
72 - 73
70 - 71
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A Recipe of Cultures
Karl Meyer Chief Revenue Officer
Traditional drink If I owned a Mexican themed bar this would be my signature drink: an Oaxacan mezcal cocktail that gives a smoky and refreshing twist to the classic Cuban mojito.
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Oaxacan Mojito Ahumado Ingredients
Preparation
3 lime wedges
1. Add lime wedges, basil, mint and serrano pepper to the shaker. Muddle well.
5 basil leaves
2. Add mezcal, lime juice, agave, and ice. Shake well.
2 mint leaves
3. Wet the rim of an old fashioned glass with a lime wedge and roll the rim in the salt.
1 small Serrano chile pepper with seeds removed (optional but recommended)
4. Add ice to the glass, then pour in the cocktail till almost full and top off with a splash of Club soda and gently stir.
2 oz Mezcal
5. Garnish with a lime ring and basil leaf.
1.5 oz lime juice
6. Serve and enjoy!
1.5 oz agave syrup (or simple syrup) Club Soda Margarita Salt or Tajin or Sal de Gusano for the rim of the glass Ice cubes |13
Tom Dailey Chief Engineer TV & RD
A Cheap easy meal that is Mighty Fine..Cheers It is popular among the veteran community who use chipped beef in milk gravy (or “S.O.S.”) is a common traditional meal which is served in all branches of the United States Armed Forces due to its reasonable nutritional profile, ease and speed of preparing, and relatively low cost to produce in large quantities (i.e. in quantities sufficient to properly feed an entire military outpost). 14|
S.O.S. Ingredients
Preparation
6 ounces Beef (dried) packaged
1. Prepare the Tator tots according to directions. If you plan on serving immediately, keep the Tots in the oven on warm while you make the creamed chipped beef. 2. Cube the beef, then add the cubed cream cheese and heavy cream.
Hormel 1 oz Black Pepper 8 ounces Cream Cheese 1/3 cup Heavy Cream optional Package Tator tots
3. Whisk constantly until the cream cheese dissolves, about 3 minutes. Add pepper to taste and turn the heat down to simmer. 4. If the sauce is too thick, thin it with beef broth or heavy cream 2 tablespoons at a time until it reaches your desired consistency. 5. To serve, pour a scant 1/4 cup of creamed chipped beef over tater tots
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Eduardo Becerril Quiroz Content Video Editor
Old family recipe from Guanajuato This recipe for authentic chiles en nogada is based on an old family recipe from Yuriria, Guanajuato that dates back to the 1950’s. Filling includes beef, pork and biznaga, candied cactus that gives the dish a delicate sweetness.
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Chiles en Nogada Ingredients
Preparation
For de Nogada 1 1/2 c. walnuts 1 1/4 c. whole milk 1/4 c. raw almonds 4 oz. cream cheese 4 oz. Mexican crema or goat cheese
Soak walnuts in milk in the fridge for at least 20 minutes and up to 2 hours. Add walnuts, milk, almonds, cream cheese and crema to a blender and blend until smooth and pourable. Set aside.
For the chiles 6 large poblanos 6 tbsp. olive oil, seperated 1 ripe plantain, peeled and chopped 1 medium onion 3 cloves garlic, finely chopped 1 lb. ground pork 1/4 c. sherry or dry white wine 1 sweet, tart apple or Bosc pear, diced 1/2 tbsp. dried oregano 1/2 tbsp. ground cinnamon 1 tsp. ground nutmeg 1/4 tsp. ground clove 1 1/2 c. crushed tomatoes 1/3 c. raw almonds, roughly chopped 1/3 c. raisins Pomegranate seeds, for garnish Chopped fresh parsley, for garnish
For de Nogada
For the chiles
Roast the poblanos, turning occasionally, until the skin is totally charred and the peppers have softened slightly, 3 to 4 minutes. Move peppers to a plastic bag or a bowl covered with plastic wrap, seal and let steam. Meanwhile, in a small skillet over medium-high heat 3 tablespoons of olive oil until shimmering. Add the plantain and cook, tossing occasionally, until gold brown, 4 to 5 minutes . Move to a paper towel lined plate and set aside. In a large skillet over medium-high heat, swirl in the remaining 3 tablespoons of oil. Add the onion and, cook, stirring occasionally, until the onions are translucent and the edges are starting to turn golden, about 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the pork and cook, breaking up with a wooden spoon until no longer pink, about 5 minutes. Reduce the heat to medium and pour in the sherry followed by the pear, and cooked plantain. Stir in oregano, cinnamon, nutmeg, and cloves. Season with salt and pepper and cook, stirring occasionally, 5 minutes. Stir in the tomatoes, almonds, and raisins and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until mixture is slightly reduced, about 10 minutes. Meanwhile, remove the poblanos from the plastic bag and make a small vertical incision in each.. Remove the seeds and as much of the white pith as possible and set aside. Fill the poblanos with the pork mixture (they should be full but not bursting open). Drizzle the salsa de nogada over the poblanos and garnish with pomegranate seeds and parsley. |17
Sharishta Pearson HR & Payroll Manager
Venezuelan tradition Pan de Jamón is a traditional Venezuelan bread deliciously stuffed with ham, olives, and raisins. It is a staple at the center of every Venezuelan Christmas table. The dough is rolled up around the fillings into a log (think cinnamon rolls). Once baked, the bread is sliced into spiral pieces beautifully displaying its savory contents. Serve it as an appetizer or with the main course.
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Pan de jamón Ingredients
Preparation
For the bread: 3 tablespoons dry yeast ½ cup lukewarm water 1 teaspoon sugar 4 cups all-purpose flour 3 tablespoons sugar ¾ teaspoon salt 6 tablespoons butter 1 egg 6 tablespoons tepid milk
In small bowl, place yeast, the lukewarm water and a teaspoon of sugar. Stir and leave it covered for 30 minutes. Place all-purpose flour on table and leave an empty space in the center. Stir in yeast with the water, the sugar, the salt, the butter and the egg, and start kneading. As you knead, stir in the milk slowly until dough is smooth; dough should easily comes off the surface. Make a ball and cover with a dishcloth. Let dough rest for 1 1/2 hours. Place dough on a floured surface and, using a rolling pin, start extending it until it is an approximately 10 X 18-inch, 1/2-inch thick rectangle. Evenly distribute the ham, the olives and the raisins over the dough. Then firmly roll it up like a Swiss roll. Fold in the edges with your hands. There are plenty of videos online if you need a visual for how to lay out the filling and roll the dough. Let the breads rest on a baking sheet for an hour, covered by a dishcloth and greased with a tablespoon of butter. Preheat the oven to 400°F. Place the breads in the oven until golden brown, about 20 a 25 minutes. Beat the egg yolk and a teaspoon of sugar. When breads are golden brown, remove from oven and brush with egg and sugar mixture. Bake for another 5 minutes. Remove from oven and let cool before slicing and eating.
For the filling: 1lb sliced ham 2 cups sliced pimento stuffed green olives 1 cup raisins 1 egg yolk 1 teaspoon sugar
Tips
If you want to save some time, you can use the frozen bread dough sold in supermarkets. In addition to ham, stuff it with pre-cooked cooked bacon strips. Add jarred roasted red bell peppers in the stuffing for an added tasty flavor. |19
A Recipe of Cultures
Gülşah Akçay Client Growth Executive
History of hummus Many folklore tales told of hummus as one of the oldest known prepared foods. While it is still popular in the Middle East to this day, it’s become a worldwide sensation too and it’s a must for these days!
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Hummus Ingredients
Preparation
400 gr canned chickpeas (14 oz, 0.9 lb)
1. For a perfectly smooth hummus first, you need to peel the chickpeas. Add 400 gr canned chickpeas in a large bowl and rub to take the skin off.
6 tablespoons tahini
2. Fill the bowl with water and the skins will start to float. When you drain, skins will group over the water and it will be much easier to collect.
1 lemon 6 cubes of ice 2 garlic cloves 2 tablespoons extra virgin olive oil Half teaspoon salt To garnish: ground sumac ground cumin 2-3 tablespoons extra virgin olive oil Parsley
3. Add peeled chickpeas, 2 cloves of garlic, half of a teaspoon salt, 6 tablespoons of tahini and 2 tablespoons of extra virgin olive oil to a food processor. Squeeze a lemon juice and run for 7-8 minutes at low-medium speed. While the food processor is working the hummus will get warm. To avoid that add 6 cubes of ice gradually. The ice will help to make hummus smooth as well. 4. After a couple of minutes, hummus will be okay but not smooth enough. Don’t give up and continue until the hummus is creamy. You can run at high speed at this stage for a few more minutes. 5. Taste and adjust the lemon, tahini, and salt to your taste. Garlic and olive oil always need time to settle. If you wait for 2-3 hours before you eat, the taste will be better. Sprinkle ground sumac, cumin, and parsley leaves to decorate the plate. Last but not least, pour 2-3 tablespoons of extra virgin olive oil over the final plate. |23
Laura Mansilla Ad Operations Manager
Argentine tarta de coco y dulce de leche is a must try for all dulce de leche lovers! You can find it in most Argentine bakeries. This typical tarte is perfect for breakfast or to eat it as a snack or as a dessert.
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Tarta de coco y dulce de Leche Ingredients
Preparation
100g. butter
1. Place the flour in a large bowl. Add a pinch of salt, the melted butter, and an egg.
200g. flour
2. This coconut tarte dough does not have sugar since the rest of the tarte will be very sweet, it is already more than enough with the dulce de leche. Mix with your hands until you get a uniform dough. Cover the dough with plastic wrap and put in the fridge to rest for 20 minutes.
1 egg For the filling 400g. of dulce de leche For coverage 150g. grated coconut 230g. of sugar 1 egg
3. Roll out the dough in a pan. For this we are going to avoid the rolling pin, we are simply going to place pieces of dough on the pan and with our hands we squeeze it by stretching it until it covers the entire surface. It is not necessary to make a border, I like it without a border. Bake the dough for 5-7 minutes to toast a little. 4. While we have the dough in the oven we are going to make our cover. In a bowl mix the coconut and the sugar. Add a beaten egg to the previous mixture and mix with a spoon until it is fully integrated. 5. Spread the dulce de leche on the dough base that we toast in the oven. A little trick: you can do it with a wet spoon, which will prevent the dulce de leche from sticking and it will be much easier. Once the dulce de leche is well spread add the coconut topping. 6. Bake the coconut tarte at medium-low heat for half an hour, until it is golden brown. Wait for it to cool before serving. Et voilà!!! Enjoy this super sweet and delicious tarta!
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Filipe Farias Senior Business Manager
This is a dessert inspired by a chocolate bonbon with a special touch of berries and creams with consistencies that are very pleasing to loved ones, especially at the end of the year.
26|
Sobremesa: Chocolate Sensação Ingredients
Preparation
For the base: 2 Cans of Condensed Milk 2 boxes of cream
1. In a blender place the condensed milk and heavy cream and start blending until it becomes a creamy cream.
For the Filling: 1 Box of strawberries 1 box of Blueberry 500 grams of seedless grapes For the Ganache: 1 Box of Heavy Cream 200g Dark Chocolate For the Decoration: Strawberries, blueberries, cherries
2. Place in a serving dish or individual cups and refrigerate for at least 10 minutes. 3. Chop the strawberries and grapes and place on top of the cream along with the whole blueberries pressing them to the bottom of the dish. 4. Melt the chocolate in the microwave every 30 seconds or in a bain marie and as soon as it is completely melted add the heavy cream and mix well. 5. Pour over the fruit and the cream and refrigerate until serving time. 6. Decorate with strawberries, blueberries and cherries and it’s ready!
|27
Lucia Cimmino Client Growth Executive MAP
This Quaker Nougat recipe is ideal for the holidays! It always looks and tastes great and you will surprise all your guests with this delicious dessert.
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Turrón Navideño Quaker Ingredients
Preparation
Dulce De Leche
1. Mix the Dulce De Leche and Nesquik in a bowl. Put the entire pot of Dulce De Leche and use it’s empty container as a measurement of Nesquik. Mix until you have a unified sandy mixture.
Butter Nesquik Oats Crackers
2. Add the entire loaf of butter, you can cut it in pieces for easier mixture. This will help the Dulce De Leche and Nesquik grab a creamy consistency. 3. Once the butter is unified to the mixture and your oats. The amount of oats you add is to your liking. Mixed until unified. 4. Now we start layering. Add one layer of your mixture and then place a layer of crackers on top. Continue this process until you finish all the mixture from your bowl (you should be able to do 3 layers of mixture and 2 layers of crackers). 5. Put your turron in the freezer and let it cool during the night! Enjoy :)
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Ayrton Rodrigues Sales Manager Brazil & Latam
The rabanadas are a must in almost every Brazilian Christmas table. They are pretty similar to the well known french toasts, the only difference is the kind of bread they are made of.
30|
Brazilian Rabanadas (French Toast) Ingredients
Preparation
3 eggs
1.Put the eggs and the milk in a bowl and whisk them well.
1/2 cup of sugar
2. Put a sauteé pan on medium fire with some butter in it.
2 tablespoon of cinnamon
3. Dip the bread slices onto the egg-milk mixture.
1 cup of milk 10 to 12 slices of filão bread (or any other kind of sliced bread)
4. Fry them on the pan until they’re golden brown on each side. 5. Then dip them into the sugar/cinnamon mixture.
butter
|31
Virginia López Martinelli Ad Operations
This is an easy and economic recipe to share these holidays with the family!
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Miniature brownies Ingredients
Preparation
80 gr of normal wheat flour
1. Melt the chocolate and butter in the microwave on half power for 3 minutes.
2 eggs
2. Beat the eggs with the sugar until they turn white, add the vanilla and the chocolate with butter. Mix well.
80 gr of butter 100 gr of sugar
3. Sift the flour and baking soda over the mixture and mix well.
120 gr of dark chocolate
4. Once I have the mixture ready, I add pieces of walnuts.
1 tablespoon of vanilla essence
5. You can use any tart mold or a square mold and then cut into small pieces. I personally use a rectangular mold about 30 centimeters long by 20 centimeters wide.
1 pinch of salt Half a teaspoon of baking soda (optional)
6. They have to be in the oven for 15 min at 180º.
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A Recipe of Cultures
Giovanni Gamarra Country Manager Bolivia
One of the typical dishes of this season in Bolivia is called Picana and in my case is something I will miss this Christmas, as it was prepared at home by my grandfather who died in February this year. Many Christmases have revolved around that dish and now my mom is the one who will prepare it since she inherited the seasoning from my grandfather.
36|
Picana Ingredients
Preparation
3 carrots 1 white onion 3 parsley and celery sprigs 2 spoonfuls of red pepper 2 kilograms of chicken 3 bay leaves 1 lamb back 1/2 teaspoon of oregano, crumbled 4 large potatoes 1 glass of wine 1/2 pound of soaked tunta 1 glass of beer 1 kilogram of beef brisket 1 turnip 1/2 teaspoon whole white pepper 4 green chilies
1. In a pressure cooker put the beef brisket to cook in water with salt for one hour. When the beef is soft, add the pieces of lamb and chicken. 2. At the same time season the meats with the green chili passed through ember; the carrot, the turnip and the onion. Everything should be seasoned with pepper, bay leaf, parsley, whole celery, red pepper and salt to taste. When the meats are half cooked, add the whole potatoes and finish cooking. 3. In another pot with water, boil the corn with aniseed and sugar, if you want them to be sweet. 4. The tunta should be soaked in warm water to soften its pulp, then peel it and wash it well. Cut it a little in half to fill it with cheese, and steam it in a pot with hot water. 5. Once the potatoes and meats are cooked, add the wine and beer. Then sprinkle the oregano and bring to a boil. 6. In a deep dish serve the prey, garnishing with the vegetables, two potatoes and the broth. The tunta and the corn should be served separately. |37
Pablo Pizarro Country Manager Chile
For Chileans, Christmas means Easter Bread. Every Chilean makes it for these dates, and it is a way to prepare for Christmas night where everyone can enjoy this delicious dessert.
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Easter Bread Ingredients
Preparation
1/2 cup raisins 1/2 cup walnuts 1/2 cup almonds 1/2 cup roasted, unsalted peanuts 1 cup candied fruit 1/2 teaspoon cinnamon powder 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves zest of one lemon 2 tablespoons rum, pisco or brandy 1/2 cup vegetable oil 1 cup granulated sugar 3 eggs 1 cup molasses or “chancaca” 3 cups of flour 1 teaspoon baking powder pinch of salt
1. Mix the walnuts with the candied fruit, spices, lemon zest and rum.
For the glaze 2 cups of powdered sugar 3 tablespoons milk a few drops of lemon juice
7. Let cool and wrap in plastic wrap.
2. Preheat the oven to 180C or 350F. Butter an Easter loaf pan of about 20 cm. in diameter. 3. In a large bowl beat the oil, sugar, molasses or “chancaca” until incorporated. Add the eggs one by one, beating 30 seconds or until incorporated. 4. Add the flour, baking powder and salt. Mix thoroughly. 5. Add nuts and fruit and fold in with a spatula. Pour into the mold and smooth the surface. If you want them to protrude from the mold, fill 3/4, if you want them flush with the edge of the mold, fill them 2/3 with the dough (recommended if you are going to cover them with glacé). 6. Bake for 1 hour, 1 hour and a half or until a toothpick inserted in the center comes out without batter.
|39
Constanza Vilardel Regional Human Resources Manager
Typical dish of the Italian gastronomy, from the Piedmont region One of the most typical meals at the Argentine Christmas table is called Vitel Toné, an Italian dish which, as a result of the strong immigration of the Italian community in the early twentieth century, was introduced into our culture. Today, Vitel Toné is almost a must in our Christmas season. 40|
Vitel toné Ingredients
Preparation
1 peceto 1 glass of white wine 1 leek 3 carrots 1 stick of celery 1 onion 2 cloves of garlic 5 sprigs of parsley Salt Bay leaves and peppercorns, to taste Cold water, (quantity needed)
1. Trim the fat and tie the peceto with string so that it keeps its shape. Seal in a pan until golden brown and set aside.
The sauce: 3 or 4 anchovies 1 can of tuna Cooking broth, quantity needed 1 handful of capers and extra for decoration 1/2 cup mayonnaise 2 tablespoons mustard 6 tablespoons of cream Optional, chopped egg
2. Coarsely chop the vegetables and sauté them. Add a glass of white wine, the peceto and cold water until it is covered. Add the bay leaf and pepper. Cook for about 60/80 minutes. Turn off the heat and let the peceto cool in the broth to keep it juicy. 3. The sauce: Mix the anchovies, tuna and capers with a little of the cooking broth. Add the mustard and mayonnaise. 4. Integrate and add milk cream until it has the desired consistency. 5. To assemble: Slice the cold peceto in thin slices and alternate them with the sauce until finished. On top, decorate with capers and, if desired, chopped hard-boiled egg.
|41
Ana Lucia Armas Sales Executive
The fruit punch drink is a traditional preparation for the Christmas holidays. It is perfect for the cold weather at that time of the year. It has a delicious flavor because of the different fruits it contains, basically, it is to cut the fruit and boil the preparation.
42|
Ponche de frutas Ingredients
Preparation
1 box of raisins, soaked in water 1/2 cup dried apricots ½ cup dried prunes 1/2 cup dried apples, and cubed apple pieces 1 pineapple 2 sticks cinnamon 1 teaspoon allspice 1 teaspoon cloves 1 orange peel Sugar to taste 10 cups water ¼ cup rum (optional) 1 small papaya or dried papaya (optional)
1. Chop the dried fruit, finely chop the pineapple. 2. Put all fruit in a pot and cover with water, add spices, bring to a boil, reduce heat and simmer covered for 45 minutes. 3. Remove from heat and add the sugar to taste (depends on ripeness of fruit). 4. Fill cups with punch and fruit, serve with a spoon to eat fruit, add rum if desired.
|43
María Andrea Cortés Country Manager Colombia
Christmas in Colombia is accompanied by the delicious smell of Buñuelos! And although the buñuelo can be eaten at any time of the year, during December it is a very popular accompaniment to family gatherings and traditional “Christmas novenas”. On the one hand, preparing a buñuelo is very easy and anyone can do it (even someone like me who doesn’t cook much) I always helped my mom and grandmothers to cook it as a child and I hope to continue the tradition with my children. 44|
Buñuelos Ingredients
Preparation
1/2 teaspoon salt
1. In a bowl mix the cornstarch, cassava starch and sugar, mix a little by hand. Add the eggs, salt and baking soda.
2 tablespoons unsalted softened butter
2. Stir in the cheese and the softened or melted butter.
2 beaten eggs enough oil for frying
3. Mix well but do not squeeze too much. Gradually add warm milk.
1/4 cup warm milk
4. The dough is perfect when it comes out of the bowl and does not stick to your hands. Assemble the fritters in a round shape and medium size.
1/4 cup sugar 1 cup cornstarch 2 cups of coastal cheese 1 cup cassava starch 1/2 teaspoon of baking soda
5. In a pot or frying pan over medium high heat, heat the oil. The temperature is correct when a small ball of the dough is introduced into the oil, stays at the bottom for a moment and then rises to the surface. 6. Lower the temperature to medium, we do not want the fritters to brown too quickly on the outside and the inside of the dough to be raw. 7. Let them brown on all sides, they themselves turn over. More or less for 12 minutes. Remove and drain on paper towels. |45
Tania Esquivel Client Partner
The truth is that in my family we aren’t very traditional or cooks, but there is a dish that can’t be missing in any Costa Rican’s table and that is the pork tamale. Making them is a whole event called “tamaleada”, in which each member of the family is in charge of a specific task and they spend the day cooking as a family. 46|
Pork Tamale Ingredients
Preparation
3 lb shelled corn
1. Marinate the meat with the seasonings and onions. The next day put them with enough broth to cook until they are soft.
3 lb pork ribs ½ lb lard ¼ lb bacon 4 cups chicken broth ¼ lb carrots 4 cloves garlic ¼ lb rice 5 large sweet chiles
2. In a pot cook the corn for approximately 25 minutes, then drain and grind it adding cumin and pepper, lard and broth until it boils. 3. Then mix with onion, chili and ground garlic (to taste) and put in a pot together with lard and achiote; put over medium heat and cook for approximately 15 minutes. 4. Once this is done, prepare the tamales as follows: spread some banana leaves on the table and place a ball of dough on it, spread it with your hand and place pieces of meat, rice, stew, carrot, chili, bacon and other ingredients on it, wrapping all this very well in the leaves and sealing them with kitchen twine. 5. Finally in a pot with boiling water the tamales are put, leaving them in the fire for two hours and then serve.
½ lb peas 2 large onions Worcestershire sauce, pepper, cumin, achiote and salt to taste
|47
Theany Escaño Client Partner
When I think of food for Christmas, the first thing that comes to my mind are the catibias or cassava empanadas that are always present in the dinners prepared by my mother-in-law, because the rest of the food may vary over the years, but catibias are always present.
48|
Catibias or Cassava empanadas Ingredients
Preparation
4 pounds of cassava
1. Peel and grate the cassava.
1 teaspoon salt
2. Squeeze it well to remove as much liquid as possible.
1/2 Pound grated of Cheddar Cheese
3. Place the cassava in a frying pan over low heat, add salt and any seasoning of your preference.
Oil for frying Water, if necessary
4. Add about 1/4 cup of water to make the dough more manageable (optional). 5. Remove from heat and knead until a homogeneous dough is obtained. 6. Roll out the dough with a rolling pin and cut out circles. 7. Fill each circle with a little grated cheese, fold in half and press the edges with a fork so that it is well sealed. At this point you can freeze them and keep them for up to three months, they should be fried frozen. 8. Fry in plenty of very hot oil (350/365 F). 9. Remove from oil and place on a tray with paper towels, serve hot. |49
Pedro Utreras Managing Partner Audio.ad
Desserts are a must at Christmas! That’s why one of the most representative of my country and especially in my home is the Christmas log, or also known as “Buche de Noel” one of my favorites as a child. There are three main steps to the recipe: a sponge cake, a butter-based cream that will be used for both the filling and the icing, and the assembly. 50|
Christmas log “Buche de Noel” Ingredients
Preparation
For the sponge cake: 3.5 ounces of flour 3.5 ounces of sugar 5 eggs ½ teaspoon of vanilla extract
Instructions for the sponge cake: Take 4 egg yolks and mix them with sugar and vanilla extract. Add the whole 5th egg and continue mixing. Slowly add the flour to the mix. Take the 4 egg whites and mix them, add them slowly to the egg yolk mix. Spread the cake mix on a rectangle surface, Bake in a pre-heated oven for 10 minutes at 400 F degrees.
For the cream filling and icing: ½ cup of water 3 egg yolks 3.5 ounces of sugar 9 ounces of butter room temperature 3.5 ounces of dark chocolate 3 teaspoons of instant coffee diluted in 2 tablespoons of water
Instructions for the butter cream: Melt the sugar and water in a pan over low heat. Mix the egg yolks in a bowl, and add the sugar syrup with a whisk. Add the room temperature butter and mix until a thick cream forms. At the same time in another pan, slowly melt the dark chocolate with a little bit of water. At this point, split the cream into two equal halves. In one bowl, add the liquefied instant coffee and mix. In the other bowl, add the melted chocolate and mix. Both creams should be thick. For the Christmas log assembly: Apply the coffee cream uniformly on top of the sponge cake. Roll the cake length-wise by taking the shorter side and gently rolling it across the length of the cake. Spread the chocolate cream from the top and use a spoon or flat spatula to cover the sides and bottom. Refrigerate for about an hour to let the icing solidify. |51
Fernando Ruiz Sales Executive
Our Christmas meal is basically what is eaten for Thanksgiving in other countries, and it’s the famous turkey, but this time in Creole sauce.
52|
Turkey in Creole sauce Ingredients
Preparation
1 20-pound turkey. 2 cups of capers. 2 cups olives. 2 cups of chickpeas.
1. Blend all the ingredients for the marinade and bathe the turkey with this mixture one day before baking and let it rest in the refrigerator.
For the turkey marinade: 1 package of turkey marinade. 1 large onion. 1head of garlic. 1 tablespoon of mustard. 1 tablespoon of salt. 1 cup of wine or beer. Pepper to taste. For the sauce: 25 tomatoes. 2 green chilies. 2 onions. 2 heads of garlic. 3 packets of spices. 2 dried bell peppers. Salt, chicken seasoning pepper to taste.
2. To prepare the sauce mixture, cut the vegetables in four parts. Separately, toast the bell peppers and spices. Mix with the vegetables and place in the food processor. 3. Place turkey and marinade in a baking dish and baste with 2 cups of the sauce. 4. Add the olives, capers and chickpeas and line the turkey with greased aluminum foil. 5. Bake it for two hours at 400º F. After the time, remove the foil and bathe the turkey with two more cups of sauce. To check the doneness of the turkey, insert a toothpick between one of the legs or in the breast and if liquid comes out it means that it is still undercooked. 6. Bake for two more hours always covered with greased aluminum foil and the last half hour uncover the turkey so that it browns taking care that it is bathed with sauce so that the skin does not dry out and break.
|53
Chris Fawcett Client Solutions Manager
Everyone thinks about the dish for Christmas day, but surely no one talked about something to make the day after Christmas.And for me, it is very important not to worry so much about cooking the next day and do something simple but delicious at the same time, so our favorite food for the day after Christmas is the Panamanian Puff Pastry (Hojaldre Panameño) and the best way to accompany it is with the protein left over from Christmas Eve dinner (turkey or ham). 54|
Panamanian Puff Pastry Ingredients
Preparation
2 cups of flour
1. In a very large bowl or in a food processor cup, add the flour, sugar, salt and yeast. Mix it all together.
1/2 cup of water 1 tablespoon of vegetable oil
2. Add the oil and water little by little. Mix it all together and start kneading.
1 teaspoon of brown sugar
3. Knead it and form a ball. Cover it with a cloth and let it rest for 15 minutes.
1 teaspoon of salt
4. Divide the dough into 6 parts and flatten them into a dough about 0.5 cm thick.
1 teaspoon of yeast
5. Fry in plenty of hot oil until lightly browned. You can serve them with whatever you like. 6. Now you can enjoy the Panamanian puff pastry with the leftovers from Christmas Eve dinner.
|55
Felipe García Client Solutions Manager
In Paraguay there is no specific food for Christmas, but there is something that cannot be missing in the table of any family in my country for these dates and that is the Paraguayan soup, a very simple but delicious sponge cake.
56|
Paraguayan soup Ingredients
Preparation
500 grams of corn flour
1. Preheat the oven to 200ºC.
1
2. Heat the fat or oil and cook the onion in it until it becomes transparent, remove from the heat and let it cool.
onion cut into julienne strips 150-200 grams of pork fat, lard, butter or oil
3. In a bowl add the eggs, the salt, the crumbled cheese and the milk, always mixing and beating very well.
4 eggs
4. Pour the corn flour in the form of rain, alternating it with the milk (it should be like a creamy puree, neither too loose nor too thick).
500 ml of milk 250-300 grams of Paraguay type cheese or Queso Fresco (fresh cheese)
5. Grease a baking dish with plenty of oil and pour the mixture. 6. Bake in a high oven at 180º-200ºc for 30-35 minutes.
1 teaspoon of salt
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Josué Cárdenas Country Manager Perú
Arab rice is one of the most requested garnishes on Christmas night.
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Arab Rice Ingredients
Preparation
2 cups of rice
1. In a pot with oil, lightly brown the chopped noodles and the chopped garlic.
50 grams of angel hair noodles
2. Add the rice, water and salt to taste.
1 cup chopped bacon
3. Cook for 18 minutes and add the fried bacon, raisins and pecans, and mix.
1 cup water
4. We recommend serving with a Peruvian pisco chilcano.
3 tablespoons chopped pecans 3 tablespoons raisins 3 tablespoons oil 2 cloves garlic
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A Recipe of Cultures
365 Digital Team
Delicious South African Desserts to share!
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Individual malva puddings Ingredients
Serves: 4 Difficulty: Easy Prep Time: 20 minutes Cook Time: 20 minutes 220 g caster sugar 2 large, free-range eggs 1 T apricot jam 2 T butter 1 T vinegar 1⁄2 cup milk 175 g cake flour 1⁄2 t bicarbonate of soda Salt, a pinch Woolworths vanilla-flavoured custard For the sauce: 1 cup cream 115 g butter 60 g sugar 1⁄2 cup brandy
Preparation 1. Preheat the oven to 180°C. 2. Beat the sugar and eggs until creamy, then add the jam. 3. In a separate bowl, melt the butter and combine with the vinegar and milk. Combine the dry ingredients. Add the vinegar mixture to the egg mixture a little at a time, alternating with the dry ingredients. Beat well to combine. 4. Pour into 3–4 greased 15 cm shallow dishes or small skillet pans and bake for 20–25 minutes, or until golden brown and spongy in the middle. 5. Meanwhile, make the sauce. Heat the cream, butter, sugar and brandy. Simmer for 2 minutes, then pour over the puddings as soon as they come out of the oven. Allow to cool slightly and for the sauce to sink into the sponge. Serve with custard. Cook’s note: This is the ultimate malva recipe – luscious, sticky, syrupy sweet. I love making individual puddings as they’re fun to serve and everyone gets their share.
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365 Digital Team
Favourite South African Desserts This peppermint crisp tart is deliciously decadent, make it for your next special occasion, or just because!
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Peppermint Crisp Tart: A traditional South African favourite Ingredients
Serves: 12 Difficulty: Easy Prep Time: 30 minutes 3 x 250 ml tubs whipping cream 4 x 360 g cans Nestlé Caramel Treat 2 x 200 g packets Bakers Tennis Biscuits 3 x 150 g slabs Nestlé Peppermint Crisp, roughly broken into chunks
Preparation 1.Whip the cream until soft peaks form. (I use an electric stand-mixer for about 3 minutes on a medium speed and then speed it up for the last minute.) In a separate bowl, beat the caramel with a fork to loosen and to ensure a smooth texture. 2. Gently fold the caramel into the whipped cream, then add most of the chocolate pieces (set aside a cupful for decoration). 3. Line a 30 x 22 x 6.5 cm dish with a single layer of whole Tennis biscuits. Top with half the caramel mixture, then add another layer of Tennis biscuits. Pour the remainder of the caramel mixture over the second layer of Tennis biscuits. 4. Sprinkle the last of the Peppermint Crisp chunks over the top. Cover with tin foil and chill for at least 7 hours before serving. Cook’s note: Effortless and quick, this tart takes a maximum of 30 minutes to make. This recipe makes one large tart big enough for at least 12 people. It also makes for excellent leftovers
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365 Digital Team
This baked milk tart is a classic South African favourite!
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Old fashioned Melktert Ingredients
Preparation
For the pastry:
1. Preheat oven to 180 degrees celcius.
2 Tbs butter 2 Tbs sugar 1egg 3/4 cup flour — self-raising pinch salt
2. Blitz all the ingredients together in a food processor or with an electric beater until it all clumps together to form a dough.
For the filling: 2 cup milk 2 eggs — separated 1/2 cup sugar 1/4 cup flour — cake 1/4 cup cornflour pinch salt 2 Tbs butter 1 tsp vanilla — essence 1 tsp cinnamon — ground
3. Press into a lightly greased 24 cm tart dish. Chill in the fridge while preparing the filling. Heat the milk in a medium pot (do not boil). 4. Beat the yolks and sugar until creamy and light then add the flours and salt – the mixture will be quite thick. 5. Add some warm milk to the egg mixture and then return all of it to the pot. Bring to the boil and whisk constantly until thickened. 6. Remove from the heat and whisk in the butter and vanilla. 7. Whisk the egg whites in a clean bowl until soft peaks form and fold into the custard. Pour into the chilled pastry case and sprinkle with cinnamon. 8. Bake for +- 30 minutes. |67
A Recipe of Cultures
Mix Acuros Client Partner
This is our family’s favorite recipe Bibingka is a type of baked rice cake that Filipinos enjoy as a merienda or snack, especially during the holidays. It is usually baked in a container lined with banana leaves, and it is topped with lots of cheese and salted egg. It has its unique texture and aroma and it’s definitely so yummy!
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Bibingka Ingredients
Preparation
2 ½ cups Plain Rice Flour
1. Combine all ingredients (except for the toppings) in a mixing bowl.
2 tablespoons baking powder
2. Pour unto Bibingka moulds and top each mixture with toppings.
½ cup white sugar
3. Bake at a preheated oven for 25-30 minutes.
Serves: 8
1 cup water 1 ¼ cups coconut milk 4 whole eggs
Optional: top more cheese after baking. Oven: 400F — Baking time: 25-30 minutes or until golden brown
¼ cup melted butter ½ teaspoon of salt 1-2 cups grated processed cheese 4 pcs salted egg sliced, for topping 1 cup mozzarella / gouda, for topping |71
Koko Gondewa Client Partner
If you want to add some whipped cream and sprinkles, it will make it outstanding. Just try it!
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Butterfly Pea Milk Tea with Brown Sugar Ingredients
Preparation
Butterfly pea Flower
1. Butterfly Pea Tea You can make with 2 steps. First, put a couple of butterfly pea flowers in a pan with fresh water (250 ml). Boil the water until the water turns blue. Second, you can brewed the flowers with hot water.
Fresh Milk Ice Cube Brown Sugar Fresh Water
2. Fresh milk Keep it on a fridge until really cold. Once cold put a milk around 100-150 ml on a shaker. Shake until foamy. 3. Brown sugar sauce Put 3 tablespoons of brown sugar in a pan with 150ml fresh water. Boil it with a small fire on stove until it becomes syrupy. 4. Set a glass, put around 6-8 cubes. Put Butterfly pea tea first, then the foamy milk, then the brown sugar sauce. Look at the changing colour. So satisfying. 5. Ready to serve.
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Steve Kwong Marketing
For those not aware of what this awesome dish entails, this is a stir fry dish that is loaded with boneless/skinless chicken, tons of black pepper and special sauce and it’s a must-try, easy-to-make dish to share with the family this holiday season.
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Marinated Black Pepper Chicken Wings Ingredients
Preparation
1/3 cup low sodium soy sauce
1. In a mixing bowl or large measuring cup, stir together the soy sauce, brown sugar, honey, garlic, and black pepper. Set aside.
1 tablespoon brown sugar 1 teaspoon, light or dark 2 teaspoons honey 6 garlic cloves minced 1 tablespoon freshly ground black pepper plus 1 teaspoon 2 pounds chicken wings
2. Prepare the wings: Start by cutting off the wing tip by wiggling your knife edge at the joint “soft spot.” It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Repeat at the other wing joint, cutting through the skin to separate the small drumstick from the flat portion of the wing. This joint will require more pressure than the first—again, feel for the “soft spot.” Place the wings in a zip-top bag, then pour the marinade into the bag and seal it tightly, removing as much air as possible. Squish the marinade around the wings so that all sides are coated. Place the bag in a baking dish, then let wings marinate in the refrigerator for 12 to 24 hours, turning the wings periodically to redistribute the marinade and keep the chicken evenly coated. 3. To bake: Place rack in center of the oven and preheat the oven to 230c. Line a large baking sheet with aluminum foil and place a baking rack on top. Lightly coat the rack with cooking spray, then arrange the wings on the rack in a single layer. Bake for 12 to 18 minutes, until the skin is crispy and dark brown. The skin will start to shrink away from the ends of the bones, and the wing juices will run clear when pierced with a fork. |75
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