Kings' Community Recipe Book 2020-21

KINGS' AL

SCHOOL

BARSHA

Kings' Community Recipe Book A

COLLECTION

INTERNATIONAL SUBMITTED FAMILY

HOTEL

RECIPES

THE

KINGS'

FOR

INTERNATIONAL

DAY

2021.

SUPPORTED RADISSON

BY

OF

BY

RED

Cont 1.

PEIROGI

2.

SHORTBREAD

AND

3.

JOLLOF

RICE

WITH

4.

KEBBEH

BI

5.

PIZZA

6.

GREEK

7.

CHICKEN

8.

YAFAWI

9.

KOSHARI

10.

FREEKEH

11.

MILK

12.

SPAGHETTI

13.

ROAST

BEEF

14.

WHEAT

PUDDING

15.

VICTORIA

16.

SHAHI

17.

MUSSAKHAN

18.

FAIRY

CRANACHAN

DODO

LABAN

PRAWN

SAGANAKI

CURRY

AND

ROTI

SFEEHA

WITH

CHICKEN

TARTS

WITH

CLAMS

DINNER

SPONGE

PANEER

BREAD

ROLLS

CAKE

tents 19.

PAPRIKA

20.

ETON

MESS

21.

NAAN

BREAD

22.

PANEER

23.

CHICKEN

24.

PALAO

25.

MDARDARA

26.

IRISH

27.

FRENCH

CREPES

28.

MOONG

DAL

29.

SWEDISH

SEMLOR

30.

SWEDISH

CHOCOLATE

31.

DILI

32.

BASBOUSA

33.

CHURROS

34.

JALEBI

35.

MOLOKHIA

CHICKEN

LABABDAR

&

NAAN

BREAD

KOTHU

WITH

BEEF

IDLI

CHAPLI

KEBAB

BRISKET

CHILLA

BUNS

BALLS

33.

CHURROS

34.

JALEBI

35.

MOLOKHIA

36.

TABBOULEH

37.

MANSAF

38.

PANEER

39.

STOVIES

40.

COTTAGE

41.

ROZ

42.

KABAB

43.

CORNISH

44.

BILTONG

45.

GAJAR

46.

CHICKEN

47.

KHEER

48.

PASTA

49.

CHOLEY

50.

MA'AMOUL

BHURJI

BEL

PIE

LABAN

KOOBIDEH

PASTIES

KA

HALWA

MACHBOOS

DEL

NATA

BHATURE

51.

CHOCOLAT

52.

SWEET

53.

SUBJI

54.

TACHIN

55.

MUSSAKHAN

56.

SPINACH

57.

WELSH

58.

BEBINCA

59.

VEGETABLE

60.

GAJJAR

61.

BORSCH

62.

ORANGE

63.

VARENYKY

64.

CIG

62.

GUACAMOLE

63.

KITEF

SWEET

BREAD

BREAD

PORI

CHAAT

CAKES

DHOKLA

TRIOLOGY

HALWA

LENTIL

BOREK

KHAROUF

CURRY

Meet the Jamie Dayment Head of Food Technology I

HAVE

THREE

BEEN

WITH

YEARS.

HOSPITALITY IN

THE

IN

I

LATER

SCHOOL

WENT

THE

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AND

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AND

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COMMUNITY

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CHALLENGE,

HAVING

FOR

ON

TECHNOLOGY

NUTRITION

HAVING

STUDIED

INDUSTRY

SECONDARY

DESIGN

KINGS'

MANAGEMENT

HOTEL

YEARS.

I

THE

FUTURE

THEM OF

TO

OUR

AND ME

OUR

OF

WORK

IN

TO STUDENTS

MINE.

A

Blue Team Cliodhna Lafferty Teacher of Food Technology I

JOINED

FIRST IN

CLASS

HOME

HAVING

TO

THE

LOVE

WITHIN

IN

SEPTEMBER

HONOURS

ECONOMICS IN

(GALWAY)

IRELAND

FOR

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AS

A

THE

THE

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SEVERAL

THE

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SKILLS

AND

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YEARS,

OF

AMAZING

END

FOOD

CONTINUE

OF

MY

STUDENTS

ARE

PASSION

EATING

ABLE

OF

OUT

MINE!

IN

TO

OFFER.

EAGER

TO

THAT

I

AM

TRY

NEW

AND

FLAVOURS.

OF

NEW

RECIPES

DISCOVERED CREATING DEFINITELY LIST!

I

THE

DISHES THE

TO

IDEAS

RESTAURANTS

HAS

ALWAYS

MOVE

TECHNOLOGY.

CREATIVE

AMAZING DUBAI

THE

PRODUCTS.

IS

ENJOY

OF

TEACHING

MADE

THEY

DEVELOP

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EDUCATION

AFTER

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WHEN

HOLD

UNIVERSITY

I

FOOD

HIDDEN

TO

TO

OF

I

LANGUAGE

YEARS.

EAST

CLASSROOM

USE

IRISH

NATIONAL

FOR

TEACHER

SEEING

BACHELOR

AND

MIDDLE

2021.

I

SOME

HAVE

THROUGH

THIS ON

COOKBOOK MY

TO-MAKE

ARE

Meet the Stuart Curator aka General Manager INSPIRED

BY

RADISSON OF

A

MY

JOB

CREW

OF

AND

BELIEVE IS

WITH

ANOTHER

LAID

BACK

CONTEMPORARY

THAT’S WITH

IS

ON

BOOK ALL

INCREDIBLE

INSTEAD

AT

LAST

HOTEL

A

GUESTS

HOTEL

WHERE

THING THAT

SERIOUSLY. STYLE,

SERVICE

+

OUR

WITH

GUESTS

THIS

RED

CAN

+

WHAT

ABOUT.....

CREATIVITY!

IS

WORLD IT

SAFE

KNOWN

STRONG

WONDERFUL

UP

THE

PLAYS

FLAIR.

SUMS

POSSIBLE

OUR

COLLABORATING

KINGS'

RECIPE RED

WHY

BOTH

ALIKE

FORWARD-THINKING

ETHOS,

FASHION,

LEISURE.

THE

TOO

&

CURATOR

BEST

PERSONALITY

THAT

ITSELF

A

THE

FOR

CREATIVES

BUSINESS

TAKES

FOR

MUSIC

GM.

EXPERIENCE

NEEDS

ITS

OPTED

ART,

(?),...CURATING

ATTITUDE

WE

RED

THINGS

TRADITIONAL

HOTEL

MIX

ALL

OR FOR

DESIGN

Red Team Thierry Lead Culinary aka Executive Chef CAN

YOU

SHOW

ABOUT

SHOWS, THAT

SWITCH

TOGETHER, IN

EASY.

IT

THE

PAN.

PREPARATION

OVERALL

MY A

HOURS.

IS

THE

I

PROBABLY

LOT

ARE

HAVE

THE

YOU

PARTYING!

MORE

RECIPES

IS

LAST

THAN

THESE

UP

AND

AND THAT

AND

COOKING

20%

OF

THE

JOURNEY.

WANTS DON’T WILL ++

10

BE

TO

BECOME

LOOK

THE

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LEARNING.

BOOKS AND

NEED

OF

EVERY

BACK

TO

THAT’S

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THEM.

WHY

OF

RECIPE

TIME

NEW

INSPIRATION,

IDEA

AT

WORKING

ALWAYS

HOME, I

A

THIS

NOT

FINAL

YOU’RE

AT

IN

THINKING

THE

WHO

THAT

SEE

STUFF

CHEF

HARD.

THAT

FIND

THROWING

OF

JUST

WORK

RECIPES

HANDWRITTEN

A

NOT

YOU

TOSSING

ANYONE

REMEMBER

DOWN

IS

AND

PREPARATION

FIRST,

OTHERS

JUST

ADVANCE.

FOR

WHILE

A

TV

ON?!

BEING

PART

FOOD

ADVICE

CHEF

IN

IS

AND

INVOLVES

PLATING

THE

COOKING

EVERYONE

DOWN

AND

ON

THE

I

LOVE KINGS'

BOOK!

THE

POLAND

Peirogi INGREDIENTS FOR 2

1

THE

CUPS

TSP

3 1

DOUGH OF

KOSHER

TBSP

THE

225G

SALT

UNSALTED

LARGE

FOR

FLOUR

EGG,

BUTTER

BEATEN

FILLING POTATOES

3

TBSP

UNSALTED

3

MEDIUM

BUTTER

ONIONS

(FINELY

CHOPPED) 113G

FOR

COTTAGE

CHEESE

SERVING

SOUR

FOR

CREAM

CHOPPED

FRYING (GARNISH)

FRESH

HERBS

YLIMAF

BUTTER,

AKSWORKUC

Method 1. Prepare the dough ADD FLOUR AND SALT TO A LARGE BOWL; WHISK TO COMBINE. IN A SMALL SAUCEPAN, HEAT 1/2 CUP WATER AND BUTTER UNTIL BUTTER IS MELTED. ADD TO FLOUR AND STIR. STIR IN THE EGG AND MOVE TO A LIGHTLY FLOURED WORK SURFACE AND KNEAD UNTIL SMOOTH 5-7 MINUTES. COVER WITH A DAMP TOWEL AND REST FOR 30 MINUTES

2. Prepare the filling PEEL THE POTATOES AND CUT INTO 1" CUBES. ADD THEM TO A LARGE POT, SEASON AND COVER WITH COLD WATER. BRING TO THE BOIL AND COOK AT A SIMMER UNTIL POTATOES ARE TENDER (ABOUT 25 MINUTES). IN A PAN MELT THE BUTTER OVER A MEDIUM HEAT, ADD THE ONIONS, SEASON AND COOK UNTIL GOLDEN BROWN AND SOFTENED. TRANSFER 3/4 ONIONS TO A BOWL. DRAIN POTATOES AND ADD TO BOWL AND STIR UNTIL COMBINED. SEASON GENEROUSLY AND ALLOW TO COOL.

3. Prepare the wrappers CUT THE DOUGH INTO TWO EVEN PIECES. ROLL OUT THE DOUGH UNTIL 1/8" THICK. USING A 3" COOKIE CUTTER OR INVERTED GLASS CUT 12-15 DISKS OF DOUGH AND PLACE ONTO A FLOURED BAKING TRAY.

4. Assemble the Pierogi WORKING WITH ONE DISK AT A TIME, ADD 1 TBSP OF FILLING ONTO THE MIDDLE AND FOLD IN HALF TO ENCLOSE THE FILLING BRINGING THE EDGES TOGETHER TO FORM A CRESENT SHAPE. PINCH THE TWO SIDES TOGETHER. WORK YOUR WAY AROUND THE SIDES PINCHING THE DOUGH OVER AND PUSHING THE FILLING IN AS NEEDED. REPEAT WTIH REMAINING DOUGH WORKING QUICKLY.

5. To cook ADD A FEW PIEROGI TO A POT OF BOILING WATER. COOK UNTIL THEY FLOAT, THEN COOK FOR ANOTHER 2-3 MINUTES UNTIL PUFFY. USE A SLOTTED SPOON TO REMOVE. TO PAN FRY, HEAT A 1 TBSP OF BUTTER IN A FRYING PAN ON A MEDIUM/HIGH HEAT. ADD A SMALL NUMBER OF BOILED PIEROGI AND COOK UNTIL CRISP AND GOLDEN BROWN (1-2 MINUTES PER SIDE).

TOP WITH RESERVED ONIONS AND ENJOY!

SCOTLAND

Shortbread & Cranachan INGREDIENTS SHORTBREAD 300G 60G

PLAIN

CORN

FLOUR

FLOUR

120G

CASTER

230G

BUTTER

SUGAR

CRANACHAN 500

ML

100G 3

4

PORRIDGE

TBSP

250G

DOUBLE

OATS

HONEY

FRESH

TBSP

CREAM

ICING

RASPBERRIES SUGAR

YLIMAF NOTLEHS

Method- Shortbread 1. Prepare the dough PLACE ALL INGREDIENTS IN A BOWL AND RUB WITH FINGERS UNTIL MIXTURE FORMS A SOFT DOUGH

2. Shape and roll LIGHTLY FLOUR YOUR WOKTOP AND TURN OUT DOUGH ONTO WORKTOP. ROLL OUT THE DOUGH USING A ROLLING PIN, ABOUT 1 CM THICK. CUT INTO YOUR PREFERRED SHAPE.

3. Cooking PLACE SHORTBREAD ONTO A LINED BAKING TRAY AND PLACE IN A PREHEATED OVEN ( 150-160C) FOR 20-30 MINS.

4. Serving ONCE OUT OF THE OVEN SPRINKLE WITH CASTER SUGAR AND LEAVE TO COOL ON A WIRE RACK.

ENJOY WITH A CUP OF SCOTTISH BLEND TEA!!

Method- Cranachan 1. IN A FRYING PAN OVER A MEDIUM HEAT TOAST THE OATS FOR A FEW MINUTES.

2. BLEND HALF OF THE RASPBERRIES WITH THE ICING SUGAR.

3. WHIP THE CREAM WITH THE HONEY UNTIL YOU HAVE SOFT PEAKS THEN FOLD IN THE TOASTED OATS.

4. PLACE THE RASPBERRIES AT THE BOTTOM OF YOUR SERVING BOWL, DRIPPING YOUR BLENDED RASPBERRIES DOWN THE SIDE OF YOUR SERVING BOWL.

5. GENTLY ADD THE CREAM MIXTURE LAYER ON TOP OF THE RASPBERRY MIXTURE.

6. SPRINKLE WITH THE REMAINING TOASTED OATS AND RASPBERRIES.

SERVE AND ENJOY!

NIGERIA

Jollof Rice served with Fried Plantain (Dodo) INGREDIENTS 350G 1

EASY

LARGE

CHICKEN

½

CAN

½

TBSP

PLUM

1

TSP

OF

CUPS

CHICKEN

2

SEASONING

½

SCOTCH

2

LARGE

1

TSP

STOCK

ONION

CUBES

BONNET

SWEET

OF

THYME

(YELLOW)

RED

PEPPERS

BUTTER

CURRY

POWDER

SUYA

SPICE 1

SERVING

VEGETABLE

EROWAL

OIL

SPOON

YLIMAF

TBSP

PASTE

NUTMEG

MEDIUM-SIZE

1

QUARTERS

FRESH

GROUND

PLANTAIN

TOMATOES

TOMATO

SPRIG

1

THIGH

OF

1

RICE

JUST-RIPE

2

2

COOK

Method 1. BLEND THE TOMATOES, SWEET PEPPERS (STALK AND SEEDS REMOVED), AND ONION TOGETHER. POUR THE BLEND INTO A LARGE POT, THEN ADD THE SCOTCH BONNET (STALK AND SEEDS REMOVED), THYME, CURRY POWDER, AND CHICKEN STOCK, ALSO, ADD 350ML OF WATER. BRING TO THE BOIL. STIRRING SLOWLY, ADD TOMATO PUREE AND ALLOW TO BOIL FOR ANOTHER 5 MINUTES ON A HIGH HEAT.

2. TURN HEAT DOWN, SLOWLY INTRODUCE RICE AND STIR IN. ADD SOME HOT WATER (ENOUGH TO COOK THE RICE). COVER THE POT FIRST WITH A SHEET OF FOIL PAPER, AND THEN WITH THE POT LID. ALLOW TO STEAM FOR ABOUT 10 MINUTES.

3. OPEN THE POT AND CHECK IF RICE IS COOKED. ADD MORE HOT WATER IF REQUIRED. WHEN ALL WATER/MOISTURE HAS EVAPORATED, GENTLY STIR RICE AVOIDING SCRAPING THE BOTTOM OF THE POT, ALSO AVOID OVERCOOKING RICE.

4. CRUSH AND SPRINKLE SEASONING CUBES, STIR WELL TO DISTRIBUTE SEASONING, THEN TASTE FOR SALT, (USE MORE OR LESS SEASONING DEPENDING ON PREFERENCE). ADD BUTTER AND MIX WELL. ALSO, ADD A SERVING SPOON OF VEGETABLE OIL TO GIVE THE DISIRED GLISTER.

5. COAT CHICKEN QUARTERS WITH SUYA SPICE, SALT, AND PEPPER. BRUSH WITH SOME VEGETABLE OIL AND ROAST IN THE OVEN FOR ABOUT 20 MINUTES (DEPENDING ON THE SIZE OF THE CHICKEN THIGHS).

6. PEEL PLANTAIN AND SLICE ACROSS ITS WIDTH.

DEEP FRY FOR ABOUT 10 MINUTES.

DRAIN EXCESS OIL AND SERVE WITH RICE AND CHICKEN.

SYRIA

Kebbeh Bi Laban INGREDIENTS 1KG

KEBBEH

250G 1

CUP

TSP

PINE

SALT

2

TBSP

3

CLOVES

1

BEEF

ONION

1/2 1

MINCED

TSP

1/2

1-1.5KG

100G 1/2

AND

1/2

TSP

PEPPER

CORNFLOUR

DRY

TSP

NUTS

GARLIC MINT

SUMAC PLAIN

YOGHURT

CORIANDER

TSP

7

SPICE

YLIMAF ASSI

Method 1. The Filling SAUTÉ THE CHOPPED ONIONS IN REGULAR OLIVE OIL UNTIL GOLDEN ON MEDIUM LOW HEAT, THEN ADD MINCED MEAT TO THE ONIONS AND COOK OUT THE MEAT ON MEDIUM HIGH HEAT. ADD THE 7 SPICE, BLACK PEPPER AND SALT AND USE THE BACK OF YOUR WOODEN SPOON TO BREAK UP THE MEAT. WHEN IT IS COOKED (30 MINUTES) TURN OFF THE HEAT AND ADD THE SUMAC AND PINE NUTS. TASTE TO MAKE ANY ADJUSTMENTS THEN COVER AND SET ASIDE.

2. Assemble ADD APPROX HALF A CUP OF SUNFLOWER OIL TO A SMALL BOWL (WHICH YOU CAN DIP YOUR FINGERS INTO WHEN SHAPING THE KIBBEH TO AVOID STICKING). CLEAN YOUR TABLE AND ARRANGE A WORKFLOW WITH A LARGE CLEAN TRAY, THE SUNFLOWER OIL AND THE FILLING. TAKE SOME KIBBEH AND ROLL INTO GOLF BALL SIZE, INDENT THE MIDDLE THEN HOLLOW OUT THE INSIDE WITH YOUR INDEX FINGER TURNING AS YOU DO SO UNTIL YOU HAVE A HALF SHELL. ADD A SPOON OF FILLING AND CLOSE UP. COMPRESS WELL WITH YOUR HANDS AND SHAPE INTO CLASSIC KIBBEH SHAPE.

3. Yoghurt Sauce ADD CORNFLOUR, SALT AND YOGHURT TO A SAUCEPAN, STIR WELL THEN RAISE THE HEAT TO A MEDIUM HIGH AND KEEP STIRRING SO THE BOTTOM DOESN’T BURN, BRING TO THE BOIL THEN LOWER THE HEAT AND KEEP ON A LOW SIMMER. TO THICKEN THE SAUCE, SOUR CREAM CAN BE USED WITH YOGHURT

4. Cook Kibbeh PUT APPROX TEN KIBBEH BALLS INTO AN OVEN AT 180 °C FAN AND HALF COOK THEM FOR ABOUT 15 MINUTES (UNTIL THE OUTSIDE JUST TURNS SLIGHTLY GOLDEN BUT NOT WELL DONE). ADD THE KIBBEH TO THE YOGHURT SAUCE AND KEEP SIMMERING FOR ANOTHER TEN TO TWENTY MINUTES.

5. Complete IN A SMALL PAN, SAUTÉ THE GARLIC AND CORIANDER IN THE BUTTER FOR A FEW MINUTES THEN ADD TO THE YOGHURT SAUCE ALONG WITH A PINCH OF DRIED MINT, STIR WELL AND ADJUST THE SALT IF NECESSARY BEFORE TURNING OFF THE HEAT.

SERVE EITHER HOT OR COLD WITH RICE

ITALY

Pizza INGREDIENTS FOR THE DOUGH 355 1

MLS

SACHET

490G

TBSP

2

TSP TSP

WATER

YEAST

ALL

2

1

WARM

PURPOSE

OF

OLIVE

FLOUR

OIL

SALT SUGAR

FOR THE SAUCE 10 1 2

PLUM

CUP

2 1

OF

TBSP

1/4

TOMATOES

OLIVE

CUP

TBSP TBSP

WATER OIL

SUGAR

GARLIC WHITE

SALT

VINEGAR

100G

GRATED

TOPPINGS

OF

CHEESE YOUR

CHOICE

YLIMAF

FOR THE TOPPINGS

IFLOTSA

Method 1. Prepare the dough PLACE THE WARM WATER IN THE LARGE BOWL OF A HEAVY DUTY STAND MIXER. SPRINKLE THE YEAST OVER THE WARM WATER AND LET IT SIT FOR 5 MINUTES UNTIL THE YEAST IS DISSOLVED. ADD THE FLOUR, SALT, SUGAR, AND OLIVE OIL, AND USING THE DOUGH HOOK KNEAD THE PIZZA DOUGH ON MEDIUM SPEED FOR ABOUT 7-10 MINUTES. IF YOU DON'T HAVE A MIXER, YOU CAN MIX THE INGREDIENTS TOGETHER AND KNEAD THEM BY HAND. THE DOUGH SHOULD BE A LITTLE STICKY, OR TACKY TO THE TOUCH. IF IT'S TOO WET, SPRINKLE IN A LITTLE MORE FLOUR. LEAVE THE DOUGH TO PROVE FOR MINIMUM 30 MINUTES.

2. Prepare the sauce PLACE TOMATOES, WATER, AND OLIVE OIL IN A BLENDER OR FOOD PROCESSOR; BLEND UNTIL SMOOTH. TRANSFER TOMATO MIXTURE TO A LARGE POT. STIR SUGAR, GARLIC SALT, AND VINEGAR INTO TOMATO MIXTURE AND BRING TO A BOIL. REDUCE HEAT TO MEDIUM-LOW AND SIMMER UNTIL THICKENED, 1 TO 2 HOURS, STIRRING OCCASIONALLY. ALLOW TO COOL. RETURN TO FOOD PROCESSOR AND BLEND UNTIL SMOOTH.

3. Shaping Dough DUST YOUR HANDS WITH FLOUR AND PUSH THE DOUGH DOWN SO IT DEFLATES A BIT. EMPTY DOUGH ONTO A FLOURED SURFACE AND DIVIDE THE DOUGH IN HALF. WORKING ONE BALL OF DOUGH AT A TIME, FLATTEN IT WITH YOUR HANDS. STARTING AT THE CENTRE AND WORKING OUTWARDS, USE YOUR FINGERTIPS TO PRESS THE DOUGH TO 1/2-INCH THICK. TURN AND STRETCH THE DOUGH UNTIL IT WILL NOT STRETCH FURTHER. LET THE DOUGH RELAX 5 MINUTES AND THEN CONTINUE TO STRETCH IT UNTIL IT REACHES THE DESIRED DIAMETER – 10 TO 12 INCHES.

4. Assemble the Pizza PLACE PIZZA DOUGH ONTO PIZZA STONE OR BAKING TRAY. SPREAD 2-3 TBSP OF TOMATO SAUCE EVENLY OVER THE SURFACE OF THE PIZZA, ADD YOUR SELECTION OF TOPPINGS AND A SPRINKLE OF CHEESE.

5. To cook PRE HEAT YOUR OVEN AS HOT AS ITS HIGHEST TEMPERATURE PLACE PIZZA STONE INTO CENTRE OF OVEN FOR AT LEAST 30 MINUTES PRIOR TO COOKING. PLACE PIZZA ONTO STONE OR ONTO BAKING TRAY IN CENTRE OF THE OVEN FOR 7-8 MINUTES OR UNTIL GOLDEN BROWN ON TOP.

GREECE

Greek Prawn Saganaki INGREDIENTS 12

BIG

PRAWNS

(FRESH

OR

FROZEN) 2 1

TBSP

OLIVE

CLOVE

OF

CHOPPED 1 5

TSP

GARLIC

OR

(FINELY

CRUSHED)

FENNEL

PLUM

OIL

SEEDS

TOMATOES

(SKIN

REMOVED) 1

TIN

OF

1

TSP

SUGAR

1

TSP

DRIED

A

DASH

½

TSP

¼

CUP

150G

CHOPPED

OF

TABASCO

OF

FETA

CRUMBLED)

PEPPER

HANDFUL

OF

FOR

FRESH

FINELY)

SEASONING PARSLEY

XOC

(CHOPPED

CHEESE

YLIMAF

&

CHILLI

WATER

(ROUGHLY SALT

OREGANO

CRUSHED OF

TOMATOES

Method 1. HEAT THE OLIVE OIL IN A LARGE NON-STICK SKILLET PAN AND ADD THE CRUSHED GARLIC AND FENNEL SEEDS. COOK OVER MEDIUM HEAT FOR A MINUTE OR SO WHILST STIRRING WITH A WOODEN SPOON.

2. PLACE THE SKINNED PLUM TOMATOES AND TIN CHOPPED TOMATOES IN A BLENDER AND BLEND TOGETHER FOR 30 SECONDS. THEN ADD THEM TO THE PAN WITH THE SUGAR.

3. ADD THE WATER AND THE OREGANO AND LET IT SIMMER ON A MEDIUM HEAT FOR 10 MINS STIRRING OCCASIONALLY.

4. ADD THE PRAWNS WITH THE SHELLS ON, THE TABASCO AND CRUSHED CHILLI (OPTIONAL) AND COOK FOR ANOTHER 10 MINS.

5. KEEP HALF A CUP OF CRUMBLED FETA FOR GARNISH AND ADD THE REST TO THE PAN. COOK FOR ANOTHER 5 MINS STIRRING OCCASIONALLY TILL THE FETA STARTS TO SLIGHTLY MELT. THE FETA CAN BE SALTY SO HAVE A TASTE BEFORE YOU SEASON AT THE END WITH SALT AND PEPPER.

6. SCOOP THE PRAWNS AND THE TOMATO FETA SAUCE INTO DEEP PLATES AND GARNISH WITH THE REMAINING CRUMBLED FETA AND CHOPPED PARSLEY.

7. THIS DISH CAN BE ENJOYED HOT OR COLD AND BEST SERVED WITH SOME CRUSTY BREAD FOR DIPPING IN THE SAUCE.

KALI OREKSI – ENJOY!

SRI LANKA

Chicken Curry and Coconut Roti INGREDIENTS CHICKEN CURRY 1KG 3 1

CHICKEN

TBSP TBSP

1/2

BREAST

ROASTED RED

TSP

CURRY

CHILLI

POWDER

TUMERIC

1

TBSP

PEPPERCORN

1

TBSP

GARLIC

100G

2 1

COCONUT

COCONUT

CINNAMON

2-3PC

OIL

STICK

CLOVE

CURRY

LEAVES

1

TBSP

TAMARIND

1

TBSP

SALT

TOMATOES

COCONUT ROTI INGREDIENT ON

AMRAV

FOLLOWING PAGES

YLIMAF

50G

MILK

WATER

TBSP

4-5

PASTE

SHALLOTS

100ML 50ML

POWDER

Method 1. ON A CHOPPING BOARD CUT THE CHICKEN INTO EVEN SIZED PIECES (BITE SIZED) AND ADD TO A BOWL.

ADD TO CHICKEN THE ROASTED CURRY POWDER, RED CHILLI POWDER, TURMERIC, PEPPERCORN, GINGER, GARLIC PASTE, CINNAMON, CLOVES AND TAMARIND AND MIX WELL TO COAT CHICKEN. LEAVE TO MARINATE FOR AT LEAST 2 HOURS.

2. HEAT OIL IN A SMALL PAN. ADD FINELY SLICED SHALLOT, CURRY LEAVES, TOMATOES (CHOPPED). COOK FOR AT LEAST 3 MINUTES OR UNTIL TOMOTOES ARE SOFT.

3. ADD CHICKEN TO THE PAN AND MIX WELL. COOK FOR AT LEAST 5 MINUTES OF HIGH HEAT. ADD WATER AND COOK FOR FURTHER 10 MINUTES THEN ADD COCONUT MILK AND COOK FOR FURTHER 10 MINUTES OR UNTIL THE GRAVY IS THICK.

INGREDIENTS COCONUT ROTI 400G

ALL

200G

GRATED

50G

PURPOSE

FLOUR

COCONUT

BUTTER

50ML

COCONUT

MILK

50-100ML

WATER

CHOPPED

ONIONS

PERSONAL GREEN

(QTY

PREFERENCE)

CHILLIES

(QTY

PERSONAL

PREFERENCE) SALT

(TO

FRESH

TASTE)

CURRY

PERSONAL

LEAVES

(QTY

PREFERENCE)

Method 1. INTO A BOWL SIFT THE FLOUR. ADD THE BUTTER AND RUB IN UNTIL THE BUTTER DISAPPEARS. ADD GRATED COCONUT, CHOPPED ONION, SALT, FRESH CURRY LEAVES. ADD COCONUT MILK TO WATER AND THEN GRADUALLY ADD TO FLOUR MIXTURE UNTIL A DOUGH FORMS. KNEAD THE DOUGH UNTIL THE DOUGH IS SMOOTH AND ELASTIC AND NOT STICKY

2. SPLIT THE DOUGH INTO 10 EQUAL SIZED PIECES AND

HOURS. LIGHTLY OIL YOUR WORK SURFACE AND FLATTEN EACH BALL.

HEAT THE IRON SKILLET OR THICK PAN AND PLACE THE FLATTENED BALL (NOW IT IS CALLED ROTI) AND COOK UNTIL IT IS GOLDEN BROWN.

AMRAV

3.

YLIMAF

SHAPE INTO BALLS. LEAVE TO PROVE FOR AT LEAST 4

PALESTINE

Yafawi Sfeeha INGREDIENTS FOR THE DOUGH: 3

CUPS

1/4

ALL

TSP

PURPOSE

BAKING

1

TSP

SALT

1

TSP

SUGAR

1/4

CUP

1-1/2

OLIVE

CUPS

FLOUR

POWDER

OIL

WARM

WATER

(AS

NEEDED)

THE STUFFING: 1/2

KG

GROUND

1

MEDIUM

1

TSP

SALT 2

ONION

MIXED AND

TBSP

MEAT

SPICES

PEPPER

VEGETABLE

OIL

YLIMAF BEYABAH

Method 1. PREPARE THE DOUGH BY MIXING ALL DRY INGREDIENTS FIRST, FLOUR, BAKING POWDER, SALT AND SUGAR. ADD OLIVE OIL AND MIX GENTLY UNTIL WELL ABSORBED. ADD WATER GRADUALLY UNTIL YOU GET A SOFT AND UNSTICKY DOUGH. CUT INTO MEDIUM BALLS AND COAT EACH ONE WITH OLIVE OIL. COVER AND LET IT REST ABOUT 1 HOUR.

2. PREPARE THE STUFFING BY COOKING THE MINCED MEAT IN A PAN WITH LITTLE OIL AND CHOPPED ONION. KEEP STIRRING UNTIL COOKED. SEASON WITH SPICES, SALT AND PEPPER. LEAVE TO COOL COMPLETELY.

3. CUT THE DOUGH INTO TWO EVEN PIECES. ROLL OUT THE DOUGH UNTIL 1/8" THICK. USING A 3" COOKIE CUTTER OR INVERTED GLASS CUT 12-15 DISKS OF DOUGH AND PLACE ONTO A FLOURED BAKING TRAY.

4. USING A ROLLING PIN ROLL ONE PIECE OF THE DOUGH ON A SURFACE GREASED WITH OLIVE OIL. THEN STRETCH IT GENTLY WITH YOUR OILED HANDS, FROM ALL SIDES UNTIL IT BECOMES SO THIN THAT YOU CAN SEE THROUGH IT. SPREAD THE STUFFING ALONG ONE SIDE. START ROLLING UNTIL YOU REACH THE END, OR IF THE DOUGH IS BIG YOU CAN CUT IT INTO HALF, SO IT WILL MAKE TWO ROLLS. SHAPE THE ROLL INTO A SPIRAL SHAPE AND PLACE IT ON A PREPARED BAKING PAN. REPEAT FOR ALL THE DOUGH BALLS.

5. BAKE IN A PREHEATED OVEN 200°C, UNTIL GOLDEN.

TAKE OUT OF THE OVEN AND COVER WITH A CLEAN KITCHEN CLOTH UNTIL SERVING... AND SAHTEEN.

EGYPT

Koshari INGREDIENTS KOSHARI 2 1

CUPS

LENTILS

SMALL

ONION

1/2

TSP

CUMIN

SALT TOMATO 2

1/2

1/2

SAUCE

CUPS

PACKET

1

PACKET

1

CUP

SHORT

RICE

VERMICELLI

OF

CHICK

OVER

GRAIN

PASTA PEAS

(DITALINI)

(SOAKED

NIGHT)

TOMATO SAUCE 1.5 1/4

TSP

GARLIC

CUP

VINEGAR

16OZ

TOMATO

SALT

AND

KETCHUP

PEPPER

TO

TASTE

YLIMAF

CUMIN SAUCE TSP

GARLIC

1

TBSP

GROUND

CUMIN

1/4

CUP

VINEGAR

1/4

CUP

WATER

SSIERG

1

Method 1. Koshari PUT LENTILS IN A COLANDER AND WASH WITH RUNNING COLD WATER. ADD THE WASHED LENTILS TO A POT AND COVER WITH WATER 2-3 INCHES. BRING TO THE BOIL, REDUCE HEAT AND SIMMER FOR 25-30 MINUTES UNTIL ALMOST DONE. DRAIN.

2. IN THE SAME POT ADD OIL, CHOPPED ONION AND SAUTÉ UNTIL FRAGRANT. ADD SEMI-COOKED LENTILS, CUMIN, SALT AND TOMATO KETCHUP. COOK FOR 15 MINUTES ON MEDIUM OR UNTIL TENDER BUT NOT MUSHY. SET ASIDE.

3. PREPARE SHORT GRAIN RICE AS DIRECTED ON THE PACKAGE OR IN YOUR RICE COOKER. ROAST VERMICELLI IN SOME OIL, THEN GRADUALLY ADD WATER UNTIL IT ABSORBS THE WATER AND BECOMES TENDER AND NOT CLUMPY OR MUSHY. COOK PASTA, PREFERABLY DITALINI OR ELBOW, ACCORDING TO PACKAGE DIRECTIONS, DRAIN THEN MIX IN SALT AND PEPPER AND OIL. YOU SHOULD HAVE SOAKED CHICKPEAS OVERNIGHT OR IF YOU FORGOT YOU CAN SOAK FOR AN HOUR IN HOT WATER AND BAKING SODA.

4. Tomato Sauce SAUTÉ GARLIC IN OIL UNTIL FRAGRANT, ABOUT ONE MINUTE. ADD VINEGAR, TOMATO SAUCE, SALT AND PEPPER THEN BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR 10 MINUTES TO THICKEN.

5. Cumin Sauce SAUTÉ GARLIC AND GROUND CUMIN IN OIL UNTIL FRAGRANT, ADD VINEGAR, WATER AND SALT. THIS SAUCE WILL SEPARATE AS IT COOLS DOWN, YOU WILL NOTICE THAT THE CUMIN AND GARLIC WILL STAY AT THE BOTTOM WHILE WATER AND VINEGAR RISE TO TOP. IT IS RECOMMENDED TO POUR THIS SAUCE IN A BOTTLE AND GIVE IT A GOOD SHAKE BEFORE USING.

6. Crispy Onion and chickpeas SIMPLY FRY (3 LARGE) ONION WEDGES IN OIL THEN TAKE THEM OUT AND PLACE ON A PLATE WITH KITCHEN PAPER TOWEL.

COOK CHICKPEAS BY FIRST DRAINING THE SOAKING WATER AND WASHING THEM WELL THEN PLACE IN A POT, COVER WITH WATER ADD SOME SALT AND BRING TO A BOIL. REDUCE HEAT AND COOK 60-90 MINUTES UNTIL THEY REACH THE DESIRED TENDERNESS.

7. Assemble dish ASSEMBLE THE DISH BY JUST ADDING AND MIXING EVERYTHING TOGETHER.

PALESTINE

Freekeh with Chicken INGREDIENTS FOR THE FREEKEH 2 1 5 1

CUPS

CRACKED

DICED TBSP TSP

1/4 1.5

RED

ONION

EXTRA

SEA

TSP

VIRGIN

OLIVE

OIL

SALT

BLACK

TSP

FREEKEH

PEPPER

CARDAMOM

POWDER

FOR THE CHICKEN AND NUTS: 2

TBSP

EXTRA

VIRGIN

1/2

CUP

BLANCHED

1/4

CUP

PINE

1.5-2 OR

SPICES

(YOU

BOILED

STICKS,

KEEP

WILL AND

THE

NEED

WITH

1

TSP

ALLSPICE

1

TSP

CARDAMOM

WHOLE

PODS,

BAY

LEAVES,

CHICKEN

4-5

PEPPER

BREAST

TO

OR

BROTH

CUPS) TASTE

CINNAMON

POWDER

ISSA

SALT

CHICKEN

YLIMAF

ONION)

ALMONDS

(CARDAMOM

CINNAMON

OIL

NUTS

POUNDS

THIGHS-

OLIVE

LE

Method 1. PICK OVER FREEKEH TO REMOVE ANY DEBRIS, AND RINSE IN COLD WATER UNTIL CLEAR. SOAK THE FREEKEH IN COLD WATER FOR 30 MINUTES, THEN DRAIN AND SET ASIDE. HEAT THE OLIVE OIL IN A HEAVY-BOTTOMED LARGE SKILLET OVER MEDIUM HEAT. ADD THE ONIONS AND COOK UNTIL LIGHT GOLDEN BROWN. TRANSFER THE FREEKEH OVER THE COOKED ONIONS, AND SEASON WITH SALT AND PEPPER. COOK THE FREEKEH TILL IT’S WELL COATED WITH THE FLAVOURS FOR 5- 10 MINUTES.

2. ADD 3 CUPS OF THE RESERVED CHICKEN BROTH, TURN HEAT TO HIGH AND BRING TO THE BOIL. ADD GRADUALLY (EVERY FEW MINUTES ADD 1/2 A CUP). COVER AND TURN HEAT TO LOW. COOK UNTIL THE FREEKEH IS TENDER, (ABOUT 30 MINUTES), STIRRING A COUPLE TIMES. YOU NEED TO KEEP ADDING BROTH AND STIRRING EVERY NOW AND THEN ...UNTIL IT’S WELL DONE AND ALL THE LIQUID IS ABSORBED.

3. SEASON THE CHICKEN ON BOTH SIDES GENEROUSLY WITH SALT, PEPPER AND ALLSPICE. TRANSFER THE CHICKEN INTO AN OVEN DISH TO BROWN OFF. (YOU CAN ADD BUTTER OR OLIVE OIL ON TOP IF YOU WISH)

TRANSFER COOKED FREEKEH TO A SERVING DISH AND COVER TO KEEP WARM.

4. WIPE THE SKILLET WITH A PAPER TOWEL, THEN HEAT 1 TBSP OLIVE OIL ON MEDIUM HEAT. ADD ALMONDS AND FRY, STIRRING, UNTIL GOLDEN, (3 TO 4 MINUTES). REMOVE ALMONDS AND SET ASIDE. THEN IN THE SAME SKILLET, FRY THE PINE NUTS.

5. TRANSFER THE COOKED FREEKEH INTO A SERVING DISH. LAY THE CHICKEN ON TOP OF THE COOKED FREEKEH. TOP WITH FRIED ALMONDS & PINE NUTS. LET IT SET FOR FEW MINUTES AND ENJOY.

SOUTH AFRICA

Milk Tarts INGREDIENTS FOR THE PASTRY 1

1/2

CUPS

ALL

PURPOSE

FLOUR 1/3

CUP

1/4

TSP

9

TBSP

ICING

SUGAR

SALT FROZEN

UNSALTED

BUTTER 1

LARGE

EGG

YOLK

FOR THE FILLING 2

1/4

2

TBSP

BUTTER

2

TBSP

FLOUR

2-4 1/2

CUPS

TBSP CUP

LARGE

2

TSP

CORNSTARCH SUGAR EGGS

VANILLA

EXTRACT

TSP

ALMOND

EXTRACT

1/2

TSP

CINNAMON

1/2

TSP

NUTMEG

SNAVE

1/2

YLIMAF

2

MILK

Method- Pastry 1. GREASE OR SPRAY A 9 INCH PIE PAN WITH REMOVEABLE BOTTOM AND MAKE SURE IT HAS BEEN ADEQUATELY GREASED. SET ASIDE.

2. PLACE FLOUR, SALT AND SUGAR IN A FOOD PROCESSOR AND PULSE A COUPLE OF TIMES TO MIX THE INGREDIENTS. ADD BUTTER AND PULSE UNTIL A ROUGH DOUGH FORMS. THEN ADD EGG YOLK- PULSE UNTIL THE DOUGH COMES TOGETHER.

REMOVE DOUGH AND PLACE ONTO A WORK SURFACE- KNEAD JUST ENOUGH TO INCORPORATE ALL DOUGH- DO NOT OVERWORK.

3. LIGHTLY PRESS THE DOUGH INTO PREPARED PIE PAN- WORKING FROM CENTRE UP UNTIL THE BOTTOM, AND SIDES ARE FULLY COVERED WITH PASTRY. BE GENTLE. PLACE INTO FREEZER AND FREEZE FOR 30MINUTES.

PRE-HEAT OVEN AT 205C AND PLACE PASTRY IN CENTRE OF OVEN. BAKE FOR AROUND 20-25 MINUTES OR UNTIL THE CRUST IS DRY AND GOLDEN BROWN.

Method- Filling 1. PLACE SAUCEPAN OVER MEDIUM HEAT. ADD BUTTER, NUTMEG AND MILKBRING TO A BOIL AND REMOVE FROM HEAT.

2. IN A BOWL, MIX TOGETHER, FLOUR, CORNSTARCH, SUGAR, VANILLA, AND ALMOND EXTRACT. WHISK IN EGGS UNTIL SMOOTH. GENTLY WHISK INTO THE SAUCEPAN MAKING SURE THERE ARE NO LUMPS.

3. RETURN THE SAUCEPAN BACK TO THE STOVE-KEEP STIRRING CONSTANTLY UNTIL THE LIQUID STARTS TO BUBBLE.

4. COOK FOR ABOUT 5-6 MINUTES. REMOVE FROM HEAT AND POUR MIXTURE INTO THE BAKED PASTRY SHELL. SPRINKLE WITH CINNAMON AND CHILL UNTIL READY TO SERVE.

ENJOY!

ITALY

Spaghetti with Clams INGREDIENTS 600G 160G 3

LUPINS

OR

SPAGHETTI

GARLIC

EXTRA

CLAMS OR

LINGUINE

CLOVES

VIRGIN

OLIVE

OIL,

TO

TASTE PARSLEY, 1/2

TO

TASTE

SQUEEZED

SALT,

PEPPER,

LEMON CHILLI,

JUICE TO

TASTE

YLIMAF ITTAP

Method 1. SOAK AND RINSE THE CLAMS FOR AT LEAST AN HOUR IN PLENTY OF SALTED WATER TO REMOVE SAND.

2. IN THE MEANTIME BOIL 1L OF WATER FOR EACH 100 GR OF SPAGHETTI, WHEN THE WATER BOILS ADD THE COARSE SEA SALT AND LOWER THE HEAT. PUT THE CLAMS IN AN ALUMINUM PAN WITH THE LID AND COOK OVER HIGH HEAT. AS SOON AS THE CLAMS HAVE OPENED ADD THE LEMON JUICE, STIR FOR A MINUTE AND THEN TURN OFF PROMPTLY SO AS NOT TO COMPROMISE THE TASTE.

3. MAKE SURE THAT THE WATER FOR SPAGHETTI BOILS AGAIN AND ADD THE SPAGHETTI BUT TAKE OFF THE HEAT 3 OR 4 MINUTES TOWARDS THE END OF THE COOKING TIME AS PART OF THE COOKING WILL BE IN THE PAN WITH THE CLAMS.

4. IN A LARGE FRYING PAN, STIR-FRY GARLIC, OIL AND A PINCH OF CHILLI PEPPER, PARTIALLY ADD THE COOKING WATER FROM THE CLAMS AND TOSS THE SPAGHETTI/LINGUINE TOGETHER AND BLEND WITH LEMON JUICE.

SERVE WITH A HANDFUL OF CHOPPED PARSLEY.

UNITED KINGDOM

Roast Beef Dinner INGREDIENTS FOR ROAST BEEF DINNER: 500G

OF

TOP

SIDE

BEEF

4

WASHED

BABY

CARROTS

2

MEDIUM

POTATOES

PEELED

AND

DICED A

SPLASH

A

KNOB

OF

OF

MILK

BUTTER

FOR YORKSHIRE PUDDING BATTER: 100G

OF

PINCH 2

ALL

OF

FLOUR

SALT

EGGS

150ML

FRESH

150ML

OF

1

PURPOSE

TSP

OF

COLD OIL

+

FAT

MILK

WATER

EXTRA

FOR

YLIMAF

COOKING

FULL

SMAILLIW

Method 1. Yorkshire pudding ADD FLOUR AND A PINCH OF SALT TO THE MIXING BOWLS, STIR IN. MAKE A HOLE IN THE MIDDLE OF THE FLOUR, ADD 1 EGG AT A TIME AND MIX WELL.

2. MIX WATER AND MILK TOGETHER IN A JUG. THEN, ADD A LITTLE AT A TIME TO THE FLOUR AND EGG MIX WHISKING UNTIL YOU HAVE A SMOOTH BATTER

STIR IN 1 TEASPOON OF OIL AND LEAVE IN THE FRIDGE UNTIL READY TO USE

1. Roast Dinner PREHEAT OVEN TO 180C. SEASON THE BEEF WITH SALT AND PEPPER. HEAT THE GRIDDLE PAN UNTIL SMOKING HOT AND TURN THE HEAT DOWN AND ADD BEEF TO THE PAN, SEAL ALL SIDES

TRANSFER BEEF TO A ROASTING TIN AND PUT IN THE OVEN FOR 15 MINS FOR RARE, 20 FOR MEDIUM RARE, 25 MINS FOR MEDIUM. ONCE COOKED, LEAVE TO REST FOR 10 MINS BEFORE SLICING.

2. WHILST THE BEEF IS ROASTING, BOIL THE POTATOES FOR 20-30 MINS UNTIL SOFT REMOVE FROM HEAT AND DRAIN THE WATER. ADD MILK, BUTTER, SALT AND PEPPER AND MASH UNTIL SMOOTH AND CREAMY. STEAM THE BABY CARROTS FOR 10 MINS.

3. HEAT A LITTLE OIL IN A LARGE FRYING PAN. ONCE OIL IS HOT REDUCE HEAT AND ADD YORKSHIRE PUDDING BATTER. WHEN YOU SEE THE TOP BUBBLES, TURN THE PUDDING OVER AND COOK FOR 1 MINUTE. REMOVE THE PUDDING FROM THE PAN. PUT GRAVY IN 1/4 OF THE PUDDING, PUT BEEF IN THE OPPOSITE 1/4 AND IN THE OTHER 2 QUARTERS PUT MASH IN ONE AND CARROTS IN THE OTHER.

POLAND

Wheat Pudding INGREDIENTS 250G

WHEAT

50G

RICE

50G

WHITE

50G

FAVA

50G

CHICK-PEAS

BEANS BEANS

100G

DRIED

APRICOTS

150G

SULTANAS

25G

PINE

NUTS

25G

CURRANTS

YLIMAF NITRE

Method 1. SOAK THE WHEAT, RICE, WHITE BEANS, FAVA BEANS AND CHICK-PEAS SEPARATELY IN WATER OVERNIGHT.

DRAIN THEM. COOK THE RICE FOR 30 MINUTES IN HALF OF THE WATER AND BLEND IT INTO ITS WATER.

BOIL THE WHEAT IN OTHER HALF OF THE WATER. ADD THE BLENDED RICE AND COOK ON LOW HEAT FOR 2-3 HOURS UNTIL THE WHEAT ARE TENDER.

2. COOK THE BEANS AND CHICK-PEAS SEPARATELY UNTIL THEY ARE TENDER. REMOVE THE SKINS OF CHICK-PEAS.

ADD SUGAR TO THE WHEAT. DISSOLVE THE POTATO STARCH IN 1 GLASS OF WATER. ADD IT TO THE PUDDING AND COOK ON MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL IT THICKENS.

ADD COOKED WHITE BEANS, FAVA BEANS, CHICK-PEAS, SULTANAS, CURRANTS AND DRIED APRICOTS CUT INTO 4-5 PIECES. COOK FOR 10-15 MINUTES MORE AND SHARE IT OUT IN INDIVIDUAL BOWLS.

3. LET IT COOL AND DECORATE WITH HAZELNUTS, WALNUTS, PEELED ALMONDS, PINE NUTS, CURRANTS, SULTANAS AND POMEGRANATE SEEDS.

UNITED KINGDOM

Victoria Sponge INGREDIENTS 160G

UNSALTED

BUTTER

(SOFT) 160G

SELF

160G

CASTER

3

LARGE

RAISING

FLOUR

SUGAR

EGGS

(LIGHTLY

BEATEN) 1

TSP

VANILLA

100ML 125G

1

EXTRACT

DOUBLE

CREAM

STRAWBERRY

TBSP

ICING

JAM

SUGAR

FOR

DUSTING

YLIMAF ETIHW

Method 1. PRE-HEAT THE OVEN TO 170C, GREASE AND LINE 2 X 8 INCH CAKE TIN WITH NON STICK BAKING PARCHMENT.

2. IN A LARGE MIXING BOWL CREAM TOGETHER THE VANILLA EXTRACT, SUGAR AND BUTTER USING AN ELECTRIC HAND WHISK UNTIL LIGHT AND FLUFFLY.

3. ADD THE BEATEN EGG 1 TBSP AT A TIME. BEATING WELL BETWEEN ADDITION UNTIL FULLY INCORPORATED. CAREFULLY FOLD IN THE SIFTED FLOUR USING A LARGE METAL SPOON AND SPOON THE BATTER INTO THE CAKE TINS EVENLY.

4. BAKE FOR 25-30 MINUTES UNTIL THE CAKE SPRINGS BACK WHEN PRESSED AND A COCKTAIL STICK PLACED INTO THE CENTRE COMES OUT CLEAN. REMOVE FROM THE TINS AND PLACE ONTO A WIRE RACK TO COOL.

5. WHIP THE CREAM TO SOFT PEAKS AS THE CAKES COOL. THEN SPREAD THE BOTTOM HALF LAYER WITH THE CREAM. SPREAD THE STRAWBERRY JAM OVER THE CREAM EVENLY. PLACE THE OTHER HALF OF THE CAKE CAREFULLY ON TOP. DUST WITH ICING SUGAR AND SERVE.

INDIA

Shahi Paneer INGREDIENTS FOR THE CURRY 500G 2

TOMATOES

BLACK

250G

CARDAMOM

ONIONS

1

SMALL

1

BAYLEAF

8

GARLIC

4

GREEN

1.5

CINNAMON

TBSP

CLOVES CARDAMOM GINGER

4

CLOVES

2

GREEN

3/4 2 1

TBSP

(CHOPPED)

CHILLIES

CUP

TBSP

STICK

CASHEW

NUTS

BUTTER CHILLI

POWDER

(KASHMIRI)

IN THE PAN 2

TBSP

BUTTER

1

GREEN

1

TBSP

CUPS

PINCH SALT TSP

TO

TSP

1/2

CUP

TSP

RED

CUBES

CHILLI

POWDER

TASTE

SUGAR

1/4

1

PANEER

OF

–

(CHOPPED)

KASOORI

METHI

POWDER

CREAM

FENUGREEK

POWDER

AMRAHS

1

GINGER

(SLIT)

YLIMAF

1.5

CHILLI

Method 1. FOR THE CURRY, MIX ALL THE INGREDIENTS AND COOK TILL THE TOMATOES ARE SOFT AND MUSHY. BLEND THEM TO MAKE A FINE PUREE AND PASS THROUGH A STRAINER.

2. NOW HEAT A PAN AND ADD BUTTER. ADD GINGER CHOPPED AND GREEN CHILLI AND SAUCE. ADD PANEER CUBES AND KASHMIRI CHILLI POWDER.

ADD A DASH OF WATER SO THAT CHILLI WON’T BURN. NOW ADD THE CURRY ALONG WITH SALT, SUGAR, FENUGREEK POWDER AND COOK TO A COATING CONSISTENCY. REMOVE FROM HEAT AND ADD CREAM.

STIR AND SERVE HOT.

JORDAN

Mussakhan rolls INGREDIENTS SAJ 2

BREAD

CHICKEN

WITH

ONE

BREASTS

STOCK

(BOILED

CUBE

AND

SHREDDED) 2

LARGE

2

TBSP

1

TSP

1/4

ONIONS,

DICED

SUMMAC

ALL

CUP

SPICE OLIVE

OIL

YLIMAF BUOYA

1. IN A LARGE PAN SAUTÉ THE ONIONS IN 1/4 CUP OLIVE OIL ON MEDIUM HEAT UNTIL TRANSLUCENT AND SWEET. ADD 2 TBSP OF SUMAC AND STIR IN WITH THE ONION. ADD THE SHREDDED CHICKEN AND MIX WELL. ADD A PINCH OF ALL SPICE POWDER, MIX AND LET THE FLAVOURS ALL COME TOGETHER. TASTE AND ADJUST SEASONING IF REQUIRED. REMOVE FROM HEAT AND COOL.

2. TAKE THE SAJ BREAD AND CUT EACH CIRCLE INTO 8 TRIANGLES (IMAGINE YOU’RE SLICING A PIZZA.) PLACE THE FILLING ON EACH TRIANGLE AND ROLL UP WHILST TUCKING THE ENDS IN, SIMILAR TO A SPRING ROLL. PLACE ALL THE ROLLS IN A PYREX DISH AND BRUSH SOME OLIVE OIL ON THEM USING A PASTRY BRUSH AND SPRINKLE WITH SOME SUMAC. NOW PLACE IN THE OVEN FOR 5-10MINS ON 180 DEGREES TO HEAT THROUGH.

3. REMOVE FROM THE OVEN AND SERVE

ENJOY!

AUSTRALIA

Fairy Bread INGREDIENTS 8

SLICES

OF

WHITE

1/4

CUP

BUTTER

1/4

CUP

SPRINKLES

BREAD

Method 1. GATHER INGREDIENTS AND PLACE BREAD ONTO CHOPPING BOARD

2. LIGHTLY BUTTER ONE SIDE OF EACH SLICE OF BREAD.

COAT THE ENTIRE BUTTERED SIDE OF EACH SLICE WITH SPRINKLES.

CUT EACH SLICE ON AN ANGLE TO FORM TRIANGLES.

SEIVAD

4.

YLIMAF

3.

HUNGARY

Paprika Chicken INGREDIENTS 500GR 1 2

TBSP

CHICKEN

BREAST

OIL

TBSP

SWEET

PAPRIKA

POWDER SALT 1

TO

TASTE

LARGE

4-5

ONION

CHERRY

TOMATOES

HALVED 1

TSP

OF

PLAIN

FLOUR

FOR

THICKENING 100ML

SOUR

CREAM/GREEK

YOGHURT A

SLICE

(GREEN A

OF

CAPSICUM

ADDS

BUNCH

PARSLEY

OF TO

DICED

COLOUR)

FLAT

LEAVED

GARNISH

YLIMAF YLLOH

Method 1. PREPARE YOUR INGREDIENTS: FIRST DICE THE CHICKEN BREAST EVENLY INTO SAME-SIZED PIECES. NEXT DICE THE CAPSICUM PIECE AND HALVE THE CHERRY TOMATOES. NEXT FINELY DICE THE ONION

2. IN A SAUCEPAN FRY THE ONION OVER MEDIUM HEAT UNTIL TRANSLUCENT. ADD THE PAPRIKA POWDER AND MIX IT WITH THE OIL WITH THE HEAT TURNED OFF TO STOP IT FROM BURNING. TIP THE CHICKEN BREAST PIECES IN. PUT A LID ON AND COOK GENTLY FOR 20-25 MINUTES UNTIL THE CHICKEN PIECES ARE COOKED THROUGH AND TENDER. IF NEED BE ADD HALF A CUP OF WATER TO ENABLE IT TO COOK WITHOUT DRYING OUT. NEARING THE END OF THE COOKING TIME ADD SOME MORE WATER..

3. WHEN COOKED, DRAIN OFF HALF A CUP OF THE SAUCE. IN A CUP OR BOWL, MIX THE SOURED CREAM AND THE FLOUR, ADDING THE DRAINED SAUCE GENTLY. MIX WELL. POUR THE SAUCE BACK ONTO THE CHICKEN AND HEAT THROUGH AGAIN WITHOUT ALLOWING IT TO BOIL. IT IS READY.

4. SERVE GARNISHED WITH A DOLLOP OF SOURED CREAM INTO WHICH YOU SPRINKLE SOME CHOPPED PARSLEY (THIS WILL GIVE YOU THE COLOURS OF THE HUNGARIAN FLAG – RED / WHITE / GREEN. IT IS USUALLY SERVED WITH HOME-MADE PASTA, BUT SHOP BOUGHT PASTA WILL DO AS WELL.

UNITED KINGDOM

Eton Mess

INGREDIENTS 500G 125G 1.5

FRESH FRESH

TBSP

STRAWBERRIES RASPBERRIES

CASTER

SUGAR

360ML

HEAVY

125ML

MASCARPONE

70G

CREAM CHEESE

MERINGUES

METHOD 1. QUARTER STRAWBERRIES AND PLACE INTO BOWL. ADD RASPBERRIES. SPRINKLE OVER SUGAR AND STIR UNTIL ALL THE FRUIT IS COATED. SET ASIDE.

2. CRUSH MERINGUES, USING YOUR HANDS. IN A LARGE BOWL, GENTLY FOLD TOGETHER THE FRUIT, WHIPPED CREAM AND CRUSHED MERINGUE.

SERVE ETON MESS IN INDIVIDUALS BOWLS, AND TOP

PPOT

WITH EXTRA FRESH FRUIT.

YLIMAF

3.

PAKISTAN

Naan Bread INGREDIENTS 1KG 6 1

ALL

TBSP TSP

1/2

DRY

TSP

1

CUP

MILK

BAKING

TSP

1

1/2

PURPOSE

FLOUR POWDER

SODA

SALT

SUGAR MILK

GLASS

2

TBSP

3

CUPS

YOGURT

YEAST WATER

ANISEED

AND

SESAME

SEED(OPTIONAL)

Method 1.

IN A SEPARATE BOWL MIX YEAST AND YOGURT. PUT ALL FLOUR INTO ANOTHER BOWL, ADD MILK POWDER, SALT, SUGAR, BAKING SODA. MIX WELL

2.

LUKEWARM WATER. MIX UNTIL IT FORMS A DOUGH. KNEAD AND LEAVE TO PROVE IN A WARM PLACE- 4-5 HOURS

TURN DOUGH OUT ONTO FLOURED SURFACE. PORTION DOUGH. WHEN FLATTENING THE NAAN INTO A THIN ROUND SHAPE ADD THE ANISEED AND SESAME - BAKE IN OVEN AT 260C FOR 10MINS

QOORAF

3.

YLIMAF

ADD MILK, YOGURT & YEAST MIX INTO THE BOWL. ADD THE

INDIA

Paneer Lababdar & Garlic Naan Bread INGREDIENTS GARLIC NAAN 500G 2

TSP

185G 2

PLAIN

TSP

180ML

YEAST

OIL

SALT

SUGAR WARM WARM

CLOVES

3-4

FLOUR

YOGHURT

VEGETABLE

TSP

60ML

8

ACTIVE-DRY

TBSP

1.5 1

ALL-PURPOSE

TBSP

WATER MILK

MINCED BUTTER

CORIANDER

FOR

GARLIC

FOR

BRUSHING

GARNISH

YLIMAF INAWLOOHP

Paneer Lababdar INGREDIENTS TOMATO ONION GRAVY 1

TBSP

1

TSP

1-2 1"

OIL

CUMIN

BAY

PC

(JEERA)

LEAF

CINNAMON

5-6

CLOVES

2-3

GREEN

3-4

BLACK

3

SEEDS

MEDIUM

1-2GREEN

STICK

CARDAMON PEPPER ONIONS

CORNS (SLICED)

CHILLIES

(CHOPPED) 1"

PC

GINGER

6-7

GARLIC

7-8

CASHEW

1

TBSP

(JULIENNE)

CLOVES NUTS

MELON

SEEDS

4-5

TOMATOES

4-5

WHOLE

KASHMIRI

CHILLI SALT

TO

WATER

TASTE

300

(CHOPPED)

ML

RED

PANEER LABABDAR 1 2 1

TSP

OIL

TBSP TBSP

BUTTER GINGER

TOMATO 200ML 100G

ONION

TSP

SUGAR

1

TSP

GARAM

1

TBSP

1

(GRATED)

PANEER

1

SALT

FRESH

TO

TBSP

GRAVY

WATER

PANEER

400G

(JULIENNE)

(CUBES)

MASALA CREAM

TASTE

FRESH

CORIANDER

YLIMAF INAWLOOHP

Method- Garlic Naan 1. IN A BOWL, COMBINE THE YEAST, SUGAR, AND WATER. LET SIT UNTIL FOAMY, ABOUT 10 MINUTES. MEANWHILE, WHISK THE FLOUR AND SALT TOGETHER IN A LARGE BOWL.

2. ADD YEAST MIXTURE TO THE FLOUR, THEN ADD WARM MILK, OIL AND YOGHURT. STIR UNTIL A DOUGH IS FORMED, THEN TURN OUT ONTO A LIGHTLY-FLOURED SURFACE AND KNEAD UNTIL SMOOTH, ABOUT 4-5 MINUTES. TRANSFER THE DOUGH TO A LARGE, LIGHTLY OILED BOWL AND COVER WITH A DAMP KITCHEN TOWEL OR CLING FILM. LET RISE FOR 1 HOUR AT ROOM TEMPERATURE, UNTIL DOUBLED IN SIZE.

MEANWHILE MINCE THE GARLIC AND ROUGHLY CHOP THE CORIANDER.

3. KNOCK BACK THE DOUGH (TO REMOVE AIR) AND TURN OUT ONTO THE COUNTER. SHAPE INTO A BALL AND DIVIDE INTO 12 EQUAL-SIZED PIECES. ROLL EACH PIECE INTO A BALL.

4. HEAT A LARGE, HEAVY BOTTOMED SKILLET OVER MEDIUM HEAT. ROLL EACH BALL INTO 1/4-INCH (1/2CM) THICK. SPRINKLE SOME MINCED GARLIC AND CHOPPED CORIANDER ON TOP, LIGHTLY PRESS. COOK UNTIL LARGE BUBBLES FORM ON THE SURFACE, (ABOUT 1-2 MINUTES). FLIP, PRESS GENTLY, AND COOK UNTIL BUBBLES ON THE BOTTOM ARE CHARRED, 1-2 MINUTES MORE.

5. BRUSH NAAN WITH BUTTER, STACK ON A PLATE AND COVER WITH A TOWEL TO KEEP WARM AS YOU COOK THE REMAINING PIECES.

Method- Paneer Lababdar 1. Prepare Tomato Onion Gravy HEAT OIL IN A WOK, ADD THE WHOLE SPICES AND SAUTÉ THEM FOR A MINUTE. ADD ONIONS, GREEN CHILLIES, GINGER AND GARLIC CLOVES, COOK UNTIL ONIONS ARE LIGHT BROWN.

ADD CASHEW, MELON SEEDS, TOMATOES, WHOLE KASHMIRI RED CHILLI AND SALT TO TASTE, COOK FOR 4-5 MINUTES AND ADD WATER AND COVER, COOK FURTHER FOR 8-10 MINUTES. COOL DOWN THE MIXTURE AND GRIND INTO FINE PASTE.

2. Prepare Paneer Lababdar HEAT OIL AND BUTTER IN A WOK, ADD GINGER AND SAUTÉ FOR A MINUTE, ADD THE FRESHLY PREPARED TOMATO ONION GRAVY. ADD WATER TO ADJUST THE CONSISTENCY, COVER AND COOK FOR 7-8 MINUTES. ADD GRATED PANEER ALONG WITH PANEER CUBES. MIX WELL WITHOUT BREAKING THE DELICATE PANEER CUBES AND COOK FOR 3-4 MINUTES.

ADD GARAM MASALA, SUGAR, KASURI METHI, FRESH CREAM, SALT AND FRESH CORIANDER, MIX WELL AND SERVE HOT WITH ROTI OR PARATHA.

SRI LANKA

Chicken Kothu INGREDIENTS 1KG

CHICKEN

300G 100G 1

TOMATOES ONION

TBSP

1/2

GARLIC

TBSP

GINGER

3

TBSP

4

CARDAMOM

1/2 1

TSP

1/2 1

CURRY

TBSP

PASTE

POWDER

CRUSHED

TURMERIC

TSP

SPRIG

2

TSP

2

TBSP

PASTE

POWDER

MUSTARD CURRY

CINNAMON

SEEDS

LEAVES

SALT

500MLS

COOKING

OIL

WATER

YLIMAF MAYIHS

Kothu Roti INGREDIENTS 20 6

PAROTTA/PARATHA

EGGS

250G

CARROT

150G

LEEK

100G

BANANA

250G

ONION

10

ROTI

GREEN

2/3

CHILI

CURRY

2

TSP

3

TBSP

PEPPER

LEAVES

SALT COOKING

OIL

YLIMAF MAYIHS

Method-Chicken Kothu 1. CHOP THE ONION AND SLICE THE TOMATOES, MIX TOGETHER THE GINGER AND GARLIC PASTE. ADD TURMERIC POWDER, SALT, TO THE GINGER-GARLIC PASTE. MIX AND MARINATE FOR 30 MINUTES

2. IN A PAN, HEAT THE OIL, ADD MUSTARD SEEDS AND ALLOW THEM TO SIZZLE. THEN ADD THE ONIONS AND CURRY LEAVES. SAUTÉ UNTIL ONION TURNS TRANSLUCENT. NOW ADD CRUSHED CARDAMOM AND CINNAMON. SAUTÉ UNTIL ONION START TO TURNS GOLDEN. ADD THE TOMATO AND SAUTÉ FOR 2 OR 3 MINUTES. ADD THE MARINATED CHICKEN, MIX WELL, AND COOK COVERED OVER A HIGH FLAME FOR 5 MINUTES.

3. TAKE OFF THE LID AND STIR. COOK COVERED OVER A HIGH HEAT UNTIL ALL THE LIQUID EVAPORATES (THIS WILL TAKE 10 MINUTES). REMOVE THE LID AND COOK UNCOVERED UNDER MEDIUM HEAT UNTIL THE CHICKEN PIECES ARE COOKED THROUGH. STIR OCCASIONALLY TO AVOID BURNING.

4. ADD CURRY POWDER AND WATER. COOK COVERED UNDER HIGH HEAT FOR 3 OR 4 MINUTES. THEN TAKE OFF THE LID, GIVE ONE LAST GOOD STIR, AND AGAIN COOK COVERED UNDER VERY LOW FLAME FOR 5 MINUTES. TASTE THE GRAVY AND ADJUST SALT IF NEEDED.

Method-Kothu Roti 1. CUT THE PAROTTA INTO TINY PIECES. SLICE THE CARROT, BANANA PEPPER, AND LEEK. ALSO, CHOP THE ONION, GREEN CHILLI, AND CURRY LEAVES. ADD A LITTLE SALT TO THE EGGS AND WHISK THEM FOR 2 OR 3 MINUTES.

2. HEAT THE OIL IN A LARGE COOKING WOK AND ADD THE BEATEN EGGS. HEAT TO CREATE SCRAMBLED EGGS. ONCE DONE, TAKE OFF THE HEAT AND KEEP ASIDE FOR FINAL PREPARATION.

3. ADD SOME MORE OIL IN THE SAME LARGE COOKING WOK. ADD CARROT, BANANA PEPPER, HALF OF THE CHOPPED ONIONS, GREEN CHILIES, AND CURRY LEAVES. SAUTÉ THOSE UNTIL CARROTS TURN TENDER. STIR OCCASIONALLY TO AVOID BURNING, (IT TAKES ABOUT 5 MINUTES UNDER HIGH FLAME).THEN ADD THE LEEKS AND SAUTÉ THEM UNDER MEDIUM FLAME FOR 2 MINUTES. ADD PAROTTA AND CHICKEN CURRY. STIR AND MIX FREQUENTLY UNDER MEDIUM FLAME FOR ABOUT 2 OR 3 MINUTES. TASTE AND ADJUST SALT IF NEEDED.

4. FINALLY, ADD SCRAMBLED EGGS AND THE REST OF THE CHOPPED ONION. SWITCH OFF THE FLAME AND MIX EVERYTHING WELL UNTIL TOTALLY COMBINED. ENJOY!!

PAKISTAN

Palao with a side of Chapli Kebabs INGREDIENTS KEBAB 500G

BEEF

1

TSP

SALT

1

TBSP

CRUSHED

1

TBSP

CORIANDER

(ROASTED

MINCE

AND

RED

CHILLIES

SEEDS

ROUGHLY

CRUSHED) 1

TBSP

ROASTED

(ROUGHLY 2

TBSP

2

MEDIUM

3-4 1 2

TSP

SEEDS

CRUSHED)

GRAM

GREEN

CUMIN

FLOUR

SIZED

ONIONS

CHILLIES

GARAM

TOMATOES

(CHOPPED)

MASALA (DESEEDED

AND

CHOPPED) 1

TBSP

GINGER

AND

GARLIC

1

TBSP

DRIED

SEEDS 1

TSP

4

1

(CRUSHED)

CAROM

TSP

TBSP

CUP

SEEDS

BLACK

PEPPER

COOKING

FRESH

(CRUSHED) POWDER

OIL

GREEN

CORIANDER

BAASUM

1/2

POMEGRANATE

YLIMAF

PASTE

INGREDIENTS RICE 3

CUPS

OF

1

ONION

1

TOMATO

RICE

1/2

CUP

CARROTS

1/2

CUP

PEAS

1/2

CUP

POTATOES

1

TBSP

GINGER

1

TBSP

GARLIC

PASTE

6-8

BLACK

PEPPERCORNS

2-3

BLACK

CARDAMOM

2

CINNAMON

6

CUPS

STICK

MUTTON

STOCK

YLIMAF BAASUM

Method 1. Kebabs CHOP THE ONIONS. SQUEEZE THE WATER OUT WITH YOUR HANDS AND SET ASIDE. CHOP GREEN CHILLIES. IN A BOWL ADD MINCE BEEF, ONION, GREEN CHILLI, GINGER AND GARLIC PASTE, FRESH CORIANDER, DRIED POMEGRANATE SEEDS, GRAM FLOUR, DRIED CORIANDER SEEDS, RED CHILLI, CUMIN POWDER, SALT, GARAM MASALA, CAROM SEEDS, BLACK PEPPER POWDER AND MIX UNTIL IT IS ALL WELL COMBINED. ADD CHOPPED TOMATOES, COVER AND REFRIGERATE FOR 30 MINUTES.

2. IN A FRYING PAN PUT SOME OIL. GREASE HANDS WITH OIL AND MAKE THE KEBABS (IT WILL MAKE ABOUT 68), THEN FRY IN A PAN UNTIL DARK BROWN.

1. Rice FRY ONION UNTIL LIGHT BROWN. ADD GINGER, GARLIC PASTE AND TOMATO. ADD ALL THE VEGETABLES ALONG WITH CARDAMOM, PEPPERCORNS AND CINNAMON STICKS. FRY FOR ABOUT 5 MINUTES ADD MUTTON STOCK, AND BRING TO BOIL.

PUT THE RICE AND LET IT COOK TILL WATER DRIES AND ONLY HALF CUP IS LEFT SLOW HEAT AND COVER FOR 20 MINUTES OR UNTIL DONE.

LEBANON

Mdardara INGREDIENTS 2

CUPS

OF

LENTILS

(PREFERABLY GREEN 1

1/2

THE

LARGE

ONES)

CUPS

OF

LONG-GRAIN

RICE 4

LARGE

YELLOW

SALT,

TO

2

TSP

1/2

MIX

OR

1

ONIONS

TASTE OF TSP

SEVEN-SPICE OF

CINNAMON

1

TSP

OF

ALLSPICE

1

TSP

OF

CUMIN

1/4

TSP

OF

VEGETABLE

WHITE OIL,

PEPPER

AS

NEEDED

YLIMAF ATSO

Method 1. PEEL AND SLICE THE ONIONS INTO RINGS, PLACE IN A BOWL AND SPRINKLE THE ONIONS WITH 2 TABLESPOONS OF SALT, TOSSING THEM A BIT TO SPREAD THE SALT EVENLY; SET THEM ASIDE FOR AT LEAST 20 MINUTES OR LONGER.

2. PLACE THE LENTILS IN A LARGE POT. ADD 6 CUPS OF WATER AND BRING TO A SIMMER ON A MEDIUM HEAT; SIMMER THE LENTILS FOR 20 MINUTES OR SO UNTIL THEY ARE COOKED BUT STILL FIRM.

3. SQUEEZE THE ONIONS AND DRAIN THEM WELL; HEAT 3 CUPS OF OIL IN A SKILLET AND FRY THE ONIONS UNTIL GOLDEN-BROWN. DRAIN THE ONIONS AND TAKE HALF OF THE FRIED ONIONS AND ADD TO THE LENTILS.

4. ADD THE RICE AND BRING THE MIXTURE TO A SIMMER, ADDING THE SPICES. COVER AND LET THE LENTILS AND RICE COOK FOR ANOTHER TWENTY MINUTES OR SO UNTIL THE RICE IS COOKED. YOU MAY NEED TO ADD ONE CUP OR MORE OF WATER BEFORE COOKING THE RICE IF THE LENTIL MIXTURE LOOKS TOO DRY. KEEP IN MIND THAT THERE SHOULD BE 3 CUPS OF LIQUID TO COOK THE RICE IN.

5. SERVE THE MDARDARA WARM WITH A GARNISH OF THE REST OF THE FRIED ONIONS WITH A GREEN SALAD ASIDE

IRELAND

Irish Beef Brisket INGREDIENTS 1KG

-

1.5KG

3

CARROTS

3

CELERY

2

PARSNIPS

2

ONIONS

750

ML

TWO

BEEF

OR

BRISKET

LEEKS

STALKS

(QUARTERED)

OF

BEEF

STOCK

(USE

CUBES)

2

TBSP

OF

GRAVY

2

CRUSHED

2

BAY

2

TEASPOONS

POWDER

GARLIC

CLOVES

LEAVES OF

IRISH

MUSTARD 2

TABLESPOONS

OF

FLOUR

3-4

LARGE

50G

BUTTER TENDERSTEM

RECIPE FOR

BEST

A

SLOW

RESULTS.

CM

COOKER

USES

BROCCOLI

LLENNOD

100G

THIS

POTATOES

YLIMAF

SERVE WITH

Method 1. Preparation PREPARE ALL VEGETABLES; QUARTER ONIONS, CRUSH GARLIC, PEEL AND CHOP CARROTS, CUT LEEKS/CELERY INTO SMALL PIECES. ADD 2 TABLESPOONS OF OIL TO A PAN AND HEAT ON A HIGH HEAT. SEAR THE BEEF IN A HOT PAN ALL OVER UNTIL THE OUTSIDE OF THE MEAT IS LIGHTLY BROWNED. PUT THE VEGETABLES IN THE SLOW COOKER AND MIX IN THE FLOUR.

2. Cooking PLACE THE BEEF ON TOP OF THE VEGETABLES IN THE SLOW COOKER. ADD BEEF STOCK AND GRAVY POWDER AND COOK ON LOW FOR 7 HOURS. IF YOU DO NOT HAVE A SLOW COOKER - PLACE THE INGREDIENTS IN A CASSEROLE DISH AND COOK IN THE OVEN FOR 1 HOUR AT 160C.

3. Prepare accompaniments PEEL POTATOES, CUT INTO QUARTERS AND BOIL FOR 15-20 MINUTES UNTIL SOFT. MASH POTATOES AND ADD BUTTER TO ADD FLAVOUR AND GIVE A CREAMY TEXTURE. BOIL OR STEAM BROCOLLI FOR 4-5 MINUTES UNTIL SOFT BUT NOT WILTED.

4. Serving BEFORE SERVING, HEAT OVEN TO 200C. PUT THE BEEF IN THE OVEN FOR 20 MINUTES TO FINISH COOKING AFTER THE SLOW COOKER. WHILE THIS IS COOKING, DRAIN THE LIQUID FROM THE SLOW COOKER INTO A SMALL POT. BOIL THE SAUCE FOR ABOUT 15 MINUTES UNTIL IT IS REDUCED AND THICKENED INTO A NICE RICH GRAVY. SERVE THE BRISKET WITH THE VEGETABLES AND THE GRAVY, MASHED POTATOES WITH IRISH KERRYGOLD BUTTER AND TENDER STEM BROCCOLI.

FRANCE

French Crepes INGREDIENTS 500ML 250G 3

MILK PLAIN

WHITE

FLOUR

EGGS

BUTTER

TO

GREASE

FRYING

PAN

THE

Method 1. ADD ALL INGREDIENTS TO A MIXING BOWL AND WHISK TO REMOVE LUMPS OR ADD TO A BLENDER AND MIX TO COMBINE. 2. HEAT A NON-STICK FRYING PAN (SMALL ONE OR REGULAR ONE) ON A HIGH HEAT.

THE HOT FRYING PAN. THE PAN HAS TO BE GREASY BUT DRY. 4. USE A LADLE TO POUR AN AMOUNT OF MIXTURE

MOVING THE PAN IN CIRCLES. 5. WHEN THE CRÊPE LOOKS DRY, FLIP IT TO THE OTHER SIDE WITH A SPATULA AND WAIT 15-30 SECONDS FOR IT TO BE READY. YOU CAN SPREAD YOUR CRÊPES WITH WHAT YOU LIKE, FRENCH KIDS LOVE THEM WITH CHOCOLATE SPREAD OR SUGAR.

ANAGAM-REINRAG

THAT WILL ONLY COVER THE BOTTOM OF THE PAN,

YLIMAF

3. SPREAD BUTTER WITH A KITCHEN PAPER TOWEL ON

INDIA

Moong Dal Chilla Savoury Lentil Pancakes INGREDIENTS 150G 1

YELLOW

RED

100G

ONION

MOONG FINELY

CARROTS

DAL

CHOPPED

FINELY

CHOPPED 100G

CABBAGE

FINELY

CHOPPED 100G

GINGER

1/4

TSP

TURMERIC

1/2

TSP

CHILLI

1/2

TSP

CARROM

POWDER

POWDER

SEEDS/AJWAIN 1/5

TSP

200ML 2-3

SALT WATER

TBSP OF

OAT/ALL FLOUR TBSP

CHOICE

PURPOSE

/TAPIOCA

GREEN

CHILLI

(OPTIONAL) CORIANDER

FOR

-

GARNISH

EVAD

2

YOUR

OIL

YLIMAF

FLOUR

VEGETABLE

Method 1. Prepare the Batter WASH AND SOAK THE YELLOW MOONG DAL / LENTIL FOR 30 MINUTES. CRUSH THE SOAKED LENTILS WITH A PIECE OF GINGER AND 100 ML OF WATER INTO A BATTER CONSISTENCY (CAN ADD GREEN CHILLI IF PREFERRED). ADD FINELY CHOPPED ONION, CARROT, CABBAGE AND ALL THE SPICES (TURMERIC POWDER, CHILLI POWDER, CARROM SEEDS, SALT AND FLOUR OF YOUR CHOICE. ADD 100 ML WATER AND STIR WELL.

2. Cook the Pancakes ADD 2 SPOONS OF OIL TO A PAN AND HEAT ON A HIGH HEAT. SPREAD THE BATTER ON THE PAN AND LET IT COOK FOR ABOUT 1.5 MINUTES ON EACH SIDE ON A MEDIUM FLAME - MAKE SURE THE PAN IS HOT BEFORE YOU PUT IN YOUR BATTER. ADD A COUPLE OF DROPS OF OIL ON EACH SIDE BEFORE FLIPPING THE PANCAKE.

3. Serving Suggestions SERVE HOT WITH GREEN CORRIANDER CHUTNEY OR MANGO CHUTNEY. THIS DISH IS PERFECT FOR BREAKFAST / LUNCH / DINNER & EVEN FOR SCHOOL LUNCHBOXES.

SWEDEN

Swedish Semlor Buns INGREDIENTS FOR THE BUN 75G

BUTTER

300ML 75G 1/2 2

MILK

GRANULATED TSP

TSP

SALT

CARDAMOM,

(CAN

BE

A

LITTLE

ACCORDING 25G 1

TO

CRUSHED

MORE

TASTE)

YEAST

EGG

900G 1.5 1

SUGAR

WHEAT

TSP

EGG

FLOUR

BAKING FOR

POWDER

GLAZING

FILLING FOR THE ROLL: SWEET

150G

CASTER

100ML 300ML ICING

OF

ALMOND SUGAR

MILK

WHIPPING SUGAR

CREAM

(DECORATIONS)

YLIMAF

150G

IRAIZ

Method 1. Prepare the dough MELT THE BUTTER USING THE HOB. POUR IN MILK AND HEAT UNTIL IT IS WARM BUT NOT BOILING - CHECK THE TEMPERATURE USING YOUR FINGER, IT SHOULD NOT BE TOO HOT THAT IT BURNS YOUR FINGER. ADD SUGAR, SALT AND CARDAMOM. MIX IN THE YEAST AND STIR UNTIL IT HAS COMPLETELY DISSOLVED. ADD THE EGG AND MOST OF THE FLOUR MIXED WITH BAKING POWDER. THE BAKING POWDER MAKES THE BUNS EXTRA AIRY. WORK INTO A SMOOTH DOUGH USING YOUR HANDS. LET IT FERMENT UNDER A CLOTH FOR 40 MINUTES.

2. Prepare the filling GRIND THE UNPEELED ALMONDS IN A FOOD PROCESSOR, MIX IN THE SUGAR AND DILUTE WITH THE MILK. WHIP THE CREAM USING A WHISK OR HAND MIXER. REFRIGERATE UNTIL THE BUNS ARE READY TO BE FILLED.

3. Bake the Buns TAKE THE DOUGH AND DIVIDE IT INTO 30 PIECES. ROLL THE BUNS ROUND. PLACE THEM ON A SHEET OF PARCHMENT PAPER. LET THEM FERMENT AND RISE UNDER A CLOTH FOR 30 MINUTES. BRUSH WITH THE EGG AND BAKE IN A 200C OVEN FOR ABOUT 8 MINUTES. ALLOW TO COOL UNDER THE CLOTH.

4. Add the filling CUT A LID OFF THE BUNS, DIG OUT SOME OF THE INSIDE AND MIX WITH THE ALMOND MIXTURE. FILL GENEROUSLY, TOP WITH WHIPPED CREAM, PUT ON THE LID AND SIFT OVER ICING SUGAR.

Swedish Chocolate Balls INGREDIENTS 150G

BUTTER

150G

DL

3 1

TBSP TSP

2

SUGAR

CACAO

VANILLA

TBSP

400G

COLD

STRONG

COFFEE

OATS

TO DECORATE: GRATED

COCONUT

AND

SPRINKLES

Method HAVE

THE

BUTTER

A

MIXING

DIVIDE ROLL

IN

BOWL

THE

ADD AND

MIXTURE

COCONUT CHILL

IN

INGREDIENTS

MIX INTO

OR

ROOM

TOGETHER. SMALL

SPRINKLES

THE

TO

FRIDGE.

BALLS. TO

IRAIZ

DECORATE.

ALL

AT

YLIMAF

TEMPERATURE.

SOFT

INDIA

Dili Idli

INGREDIENTS 6-8 STEAMED IDLIS 10 CURRY LEAVES 1 TSP MUSTARD SEEDS 1 TSP CORIANDER 1 PINCH TURMERIC 1 TBSP OLIVE OIL 1/2 TSP SALT

Method CUT STEAMED IDLIS INTO QUARTERS. ADD OLIVE OIL TO A PAN AND HEAT TO A HIGH HEAT. ADD THE CURRY LEAVES AND MUSTARD SEEDS, FOLLOWED BY THE IDLIS. ADD TURMERIC AND SALT. FRY FOR 3-4 MINUTES UNTIL THE IDLIS BECOME LIGHTLY TOASTED. REMOVE

SERVE WITH MINT OR COCONUT DIP.

LEFTOVER IDLIS GIVE THE BEST RESULTS AS THEY ARE LESS LIKELY TO CRUMBLE WHEN COOKED!

ALWAHC

TIP:

YLIMAF

FROM THE PAN AND GARNISH WITH CORIANDER.

EGYPT

Basbousa

INGREDIENTS FOR THE CAKE: 2

CUPS

FINE

SEMOLINA

2

CUPS

DRIED,

UNSWEETENED

COCONUT 2

CUPS

GRANULATED

2

CUPS

ALL-PURPOSE

1

TSP

1

CUP

KOSHER PLAIN

SUGAR FLOUR

SALT

WHOLE-MILK

YOGURT 3

EGGS

2

TSP

BAKING

2

TSP

VANILLA

POWDER EXTRACT

FOR THE SUGAR SYRUP: 1

¼

CUPS

GRANULATED

1

¼

CUPS

WATER

1

TSP

LEMON

SUGAR

JUICE

FOR SERVING: FINELY

CHOPPED

COCONUT

YLIMAF

UNSWEETENED

PISTACHIOS

MAF

Method 1. Preparation PREHEAT THE OVEN TO 180C. IN A BOWL, COMBINE ALL OF THE CAKE INGREDIENTS INTO A THICK BATTER USING A HAND MIXER OR WOODEN SPOON. TRANSFER AND PRESS INTO EITHER A 9 X 13 INCH BAKING DISH OR A 10 INCH SPRINGFORM PAN THAT HAS BEEN GREASED AND LINED WITH PARCHMENT.

2. Cooking BAKE THE CAKE FOR 20 TO 25 MINUTES UNTIL THE CENTER IS SET. TURN THE OVEN TO BROIL FOR 3 TO 4 MINUTES TO BROWN THE TOP OF THE CAKE. LET COOL.

3. Prepare the accompaniments MEANWHILE, MAKE THE SUGAR SYRUP. IN A SAUCEPAN, COMBINE THE SUGAR AND WATER OVER HIGH HEAT; BOIL UNTIL THE SUGAR IS DISSOLVED. ADD THE LEMON JUICE AND ALLOW THE SYRUP TO COOL SLIGHTLY BEFORE SLOWLY POURING THE SYRUP OVER THE CAKE UNTIL IT IS COMPLETELY ABSORBED.

4. Serving TO SERVE, CUT INTO EVEN-SIZED SQUARE PIECES. GARNISH WITH THE CHOPPED PISTACHIOS AND MORE COCONUT.

SPAIN

Churros INGREDIENTS FOR THE DOUGH 1

CUP

2

½

WATER

TBSP

½

TSP

2

TBSP

1

WHITE

SUGAR

SALT

CUP

VEGETABLE

ALL-PURPOSE

2

QUARTS

½

CUP

OIL

WHITE

FOR

OIL FLOUR FRYING

SUGAR,

OR

TO

TASTE 1

TSP

GROUND

CINNAMON

YLIMAF OMROT

Method 1. Prepare the batter IN A SMALL SAUCEPAN OVER A MEDIUM HEAT, COMBINE WATER, 2 1/2 TABLESPOONS SUGAR, SALT AND 2 TABLESPOONS VEGETABLE OIL. BRING TO THE BOIL AND REMOVE FROM HEAT. STIR IN FLOUR UNTIL THE MIXTURE FORMS A BALL.

2. Deep fry the batter HEAT OIL FOR FRYING IN A DEEP FRYER OR DEEP POT TO 375 DEGREES F (190 DEGREES C). ADD BATTER TO A PIPING BAG WITH A STAR-TIPPED NOZZLE FOR A RIDGED EFFECT. PIPE 5-6 INCH STRIPS OF DOUGH INTO THE HOT OIL. DO NOT OVERCROWD THE OIL, ONLY COOK A FEW STRIPS AT A TIME TO PREVENT STICKING TOGETHER. FRY UNTIL GOLDEN BROWN IN COLOUR; DRAIN ON PAPER TOWELS.

3. Serving Suggestion COMBINE 1/2 CUP SUGAR AND CINNAMON IN A BOWL. ROLL THE DRAINED CHURROS IN CINNAMON AND SUGAR MIXTURE TO COAT EVENLY.

PAKISTAN

Jalebi

INGREDIENTS FOR THE DOUGH 1

CUP

ALSO 1

ALL-PURPOSE KNOWN

TBSP

AS

MAIDA

CHICKPEA

KNOWN

AS

FLOUR

TSP

CARDAMOM

1/4

TSP

BAKING

3

OF

TBSP

ALSO

BESAN

1/4

PINCH

FLOUR

POWDER

POWDER

BAKING

SODA

YOGURT

ORANGE

FOOD

COLOR

OPTIONAL WATER

AS

1/2

CUP

OIL

OR

+

NEEDED 2-3

GHEE

-

AROUND

TBSP

TO

FRY

JALEBI

FOR SYRUP 1

CUP

SUGAR

CUP

1/4

TSP

FEW 1/2

WATER CARDAMOM

SAFFRON TSP

POWDER

STRANDS

LEMON

JUICE

YLIMAF

1/2

DEMHA

Method 1. Prepare the batter IN A LARGE BOWL MIX TOGETHER FLOUR (MAIDA), CHICKPEA FLOUR (BESAN), BAKING POWDER AND BAKING SODA. ADD YOGURT, CARDAMOM POWDER AND MIX. ADD FOOD COLOR (IF USING) AND WATER TO FORM A FLOWING CONSISTENCY BATTER. ADD UP TO 3/4 WATER DEPENDING ON QUALITY OF MAIDA AND BESAN. COVER THE BATTER AND LET IT SIT FOR 10-12 HOURS TO FERMENT. YOU WILL SEE SMALL BUBBLES ON TOP OF THE BATTER ONCE IT HAS FERMENTED.

2. Prepare the syrup AFTER SITTING, WHISK THE BATTER A LITTLE. YOU MAY NEED TO ADD A LITTLE WATER [AROUND 1 TABLESPOON] IF THE BATTER LOOKS TOO THICK AT THIS POINT. MEANWHILE ADD SUGAR TO A PAN. ADD WATER AND MIX WITH SUGAR AND LET IT ALL COME TO A BOIL. ONCE IT COMES TO A BOIL, ADD CARDAMOM POWDER, SAFFRON STRAND AND LEMON JUICE. LET IT SIMMER UNTIL THE SYRUP BECOMES STICKY AND FORMS A ONE-STRING CONSISTENCY (TO TEST: PLACE A DROP OF SYRUP IN BETWEEN YOUR THUMB AND INDEX FINGER AND THEN WHEN YOU MOVE FINGERS AWAY FROM EACH OTHER, IT SHOULD FORM A SINGLE THREAD).

3. Fry the Jalebi dough TRANSFER THE JALEBI BATTER INTO A SQUEEZE BOTTLE. HEAT OIL OR GHEE IN A PAN OR KADAI. KEEP HEAT TO MEDIUM-LOW. SQUEEZE BATTER IN HOT OIL, MAKING SPIRAL MOTION FROM INSIDE TO OUTSIDE. REMEMBER TO KEEP AT LOW HEAT OR YOU WILL NOT BE ABLE TO FORM THE SHAPE. IF THE BATTER IS DISPERSING IN THE OIL IT IS TOO THIN AND YOU NEED TO ADD SOME FLOUR TO IT. ONCE YOU HAVE MADE THE SPIRAL SHAPE WITH THE BATTER INCREASE THE HEAT TO MEDIUM-HIGH. FRY UNTIL CRISP ON BOTH SIDES. REMOVE FROM OIL AND IMMEDIATELY DIP IN WARM SUGAR SYRUP, A FEW SECONDS ON EACH SIDE IS GOOD ENOUGH. REMOVE JALEBI'S FROM THE SUGAR SYRUP AND TRANSFER TO A SERVING PLATE.

4. To serve REMOVE JALEBIS FROM THE SUGAR SYRUP AND TRANSFER TO A SERVING PLATE. ENJOY HOMEMADE JALEBI WITH MILK OR RABRI. YOU MAY GARNISH WITH SOME NUTS ON TOP!

INDIA

Molokhia INGREDIENTS 800G NOT 6-8 4 1

DICED

USE

WHOLE

CRUSHED

CUPS TBSP

1/2

MOLOKHIA

LEAVES)

GARLIC

CHICKEN

CLOVES

BROTH

VEGETABLE

TSP

(DO

OIL

SALT

YLIMAF DIMAHLEDBA

Method 1. BRING THE BROTH TO THE BOIL AND ADD THE MOLOKHIA. BRING BROTH BACK UP TO THE BOIL AND LEAVE TO SIMMER. A LOW SIMMER IS PERFECT. SIMMER FOR 5 MINUTES.

2. IN A SMALL PAN, HEAT UP OLIVE OIL ON MEDIUM HEAT. ADD GARLIC AND SAUTE WHILE STIRRING FREQUENTLY UNTIL GOLDEN BROWN. BE CAREFUL NOT TO BURN THE GARLIC! SEASON TO TASTE

3. ONCE GARLIC IS READY BRING THE SOUP POT OVER TO THE GARLIC PAN AND SLOWLY LADLE THE SOUP INTO YOUR GARLIC PAN.

REPREAT UNTIL ALL OF THE GARLIC IS NOW IN THE POT.

SERVE WITH RICE, ON ITS OWN OR WITH PITA BREAD.

ENJOY

SYRIA

Tabbouleh INGREDIENTS 1

BUNCH

4

CUPS

1/4 1 2

PARSLEY BULGUR

ONION

MEDIUM MEDIUM

WHEAT

(RAW)

RED

RIPE

WHOLE

TOMATO

FRESH

MINT

LEAVES 2 1

TBSP TSP

OLIVE

LEMON

OIL FRUIT

WITHOUT

SEEDS 2

TBSP

SALT

Method REMOVE THE STEMS FROM THE PARSLEY AND RINSE THE

IN A BOWL. RELEASE THE JUICE FROM ONE LEMON.

YLIMAF

ADD THE BULGUR WHEAT DRY

A

ADD SALT TO TASTE AND OLIVE OIL TO TASTE

HELAHAK

PARSLEY WELL. FINELY CHOP PARSLEY AND PLACE IN A LARGE MIXING BOWL. DICE THE ONION AND TOMATOES PLACE IN A BOWL. FINELY CHOP FRESH MINT AND PLACE

MIX EVERYTHING TOGETHER TO EVENLY COMBINE ALL INGREDIENTS.

L

PALESTINE

Mansaf INGREDIENTS 1

LB

LAMB

CHUNKS

MEAT

(INCLUDING

3

CUPS

2

CLOVES

2

CARDAMOM

PODS

6.5

ALLSPICE

0.5

BAY

2

0.5 2

WATER SALT

OF

LABAN

CUPS LOAF

SAFFRON JAMMED

WATER OF

SHRAK

YLIMAF

1

BERRIES

LEAF

TSP

PINCH

STICK

RICE

CUPS

0.75

BONES)

WHOLE

CINNAMON

CUP

INTO

WATER

0.5

1

CUT

TAYARM-LA

Method 1. Prepare the Meat PUT THE LAMB IN 6 CUPS OF WATER, BRING TO A BOIL AND ADD THE SPICES. WHEN THE WATER COMES TO A BOIL, TURN IT DOWN TO A SLOW SIMMER. COOK FOR 2 HOURS OR UNTIL THE MEAT IS TENDER. ADD MORE BOILING WATER IF NECESSARY. ONCE THE MEAT IS DONE, POUR THROUGH A SIEVE AND PRESERVE THE WATER. SET THE MEAT ASIDE ON A PLATE FOR LATER.

2. Prepare the Laban Sauce WRAP THE LABAN IN A CLOTH AND BREAK INTO PIECES USING A ROLLING PIN. PLACE THE LABAN AND 4 CUPS OF WATER IN A BLENDER AND PROCESS UNTIL LABAN HAS DISSOLVED. POUR LABAN INTO A BOWL THROUGH A SIEVE, SET ASIDE. POUR THE LABAN INTO THE MEAT WATER, AND PUT BACK ON THE HEAT. BRING TO A BOIL. ADD THE LAMB CHUNKS TO THE SAUCE (LEAVING OUT THE SPICES).

3. Prepare the Rice ½ TSP SALT AND A

IN A POT, PUT 2 CUPS RICE, 4 CUPS WATER, 1 PINCH OF SAFFRON.

BRING TO A BOIL, THEN REDUCE TO A SIMMER AND COOK UNTIL ALL THE WATER HAS GONE.

4. Assemble the Dish TOAST THE ALMONDS IN A FRYING PAN WITH A LITTLE OLIVE OIL. TEAR BREAD INTO LITTLE PIECES ON A PLATE AS A BASE FOR THE MEAL. LADLE SOME OF THE SAUCE OVER THE BREAD ON THE PLATE. SPREAD THE RICE OVER THE BREAD. LADLE MORE SAUCE OVER THE RICE. PLACE THE LAMB CHUNKS ON TOP OF THE RICE. LADLE MORE SAUCE OVER THE TOP. SPRINKLE TOASTED ALMONDS AND PARSLEY OVER THE ENTIRE DISH

INDIA

Paneer Bhurji (with peppers) INGREDIENTS 1

CUP

1

TBSP

1

TSP

1

MEDIUM

1

LARGE

½ 1

½ 4

MASHED

MUSTARD

JEERA

TSP TSP

PANEER OIL

(CUMIN

ONION,

FINELY

DICED

TOMATO,

FINELY

DICED

TURMERIC

POWDER

CORIANDER

TSP

CHILLI

SMALL

SEEDS)

POWDER

POWDER

GREEN

CHILLIES,

FINELY

CHOPPED 1

TBSP

FINELY

CORIANDER SALT

½

TO

CUP

INTO

CHOPPED

LEAVES

TASTE

COLOURFUL

PEPPERS

CUT

CHUNKS

TSP

FINELY

CHOPPED

1

TSP

GRATED

GINGER

GARLIC

YLIMAF

1

AMREV

Method 1. ROAST THE PEPPERS AND PUT THEM TO ONE SIDE.

2. HEAT THE OIL ON A KADHAI (CAST IRON) AND ADD THE CUMIN SEEDS.

3. WHEN THE SEEDS CRACKLE ADD THE ONIONS AND GREEN CHILLIES AND SAUTE ON A HIGH FLAME FOR 1 -2 MINUTES.

4. ADD THE TOMATOES, GINGER, GARLIC AND COOK ON A LOW FLAME FOR 2-3 MINUTES WHILE STIRRING.

5. ADD THE TURMERIC POWDER, CHILLI POWDER, CORIANDER POWDER AND COOK ON A MEDIUM FLAME FOR 2-3 MINUTES WHILE STIRRING.

6. ADD THE FINELY CHOPPED PANEER AND SALT. MIX WELL AND COOK ON A MEDIUM FLAME FOR 1-2 MINUTES WHILE STIRRING.

7. ADD THE PEPPERS AND THE CORIANDER LEAVES TO GARNISH.

SERVE THE PANEER BHURJI, HOT, WITH CHAPATIS/ NAAN/PAV (ANY KIND OF INDIAN BREAD)

SCOTLAND

Stovies INGREDIENTS 1

TBSP

LARD

(OR

BEEF

DRIPPING) 2

MEDIUM

LARGE),

ONIONS

ROUGHLY

OPTIONAL: (OR 4

4

TBSP

(OR

1

DICED DARK

BEER

STOUT)

OUNCES

COLD

ROAST

BEEF,

DICED 1

1/2

POUNDS

PEELED SALT,

TO

PEPPER, 1

1/4

AND

QUARTERED

TASTE TO

CUPS

LEFTOVER

TASTE BEEF

(ANY

LEFTOVER

BEFORE)

LEEK,

(OR

FROM

EG

PARSNIP,

THAT

YOU

THE

CARROT,

CELERY

YLIMAF

DAY

STOCK

GRAVY)

VEGETABLES HAVE

POTATOES,

IRASNA

Method 1. Preparation PREHEAT THE OVEN TO 375F / 190C / GAS 5. PREPARE THE MAIN INGREDIENTS FOR THE DISH: DICE THE BEEF, ROUGHLY DICE ONION, CUT UP THE VEGETABLES YOU WILL USE. PEEL AND QUARTER POTATOES. MAKE UP STOCK OR GRAVY. PLACE A DUTCH OVEN OR CASSEROLE DISH ON THE STOVE OVER MEDIUM HEAT. ADD THE LARD OR DRIPPING AND MELT.

2. Cooking ADD THE ONIONS AND COOK UNTIL SOFT, BUT NOT BROWNED, ABOUT 5 TO 8 MINUTES. IF USING, ADD THE BEER OR STOUT AND TURN THE HEAT UP AND ALLOW TO BOIL FOR 2 MINUTES TO BURN THE ALCOHOL AWAY. ADD THE MEAT AND STIR WELL. ADD THE POTATOES IN LAYERS, SEASONING EACH LAYER WITH SALT AND PEPPER AS YOU GO, BEFORE ADDING THE NEXT LAYER. POUR OVER THE STOCK OR GRAVY (OR BOTH). COVER WITH A LID AND COOK IN THE PREHEATED OVEN FOR 45 TO 50 MINUTES, CHECKING FROM TIME TO TIME TO MAKE SURE THE STOCK IS NOT BOILING DRY. IF IT IS, ADD A LITTLE EXTRA.

3. TEN MINUTES BEFORE THE END OF COOKING, ADD ANY LEFTOVER VEGETABLES TO SUIT. STIR WELL AND CHECK THE SEASONING. COVER WITH THE LID AND COOK FOR 10 MINUTES. THE MEAT AND VEGETABLES WILL BREAK UP TO CREATE A THICK, HEARTY STEW-LIKE CONSISTENCY BUT STILL RETAIN THEIR SHAPE. BE CAREFUL NOT TO OVER BOIL.

SERVE THE STOVIES IN A DEEP DISH OR BOWL WITH ROUGH OATCAKES AND BROWN SAUCE, IF YOU LIKE IT. ENJOY!

ENGLAND

Cottage Pie INGREDIENTS 1

1/2

TO

2

LB

(ABOUT

3

PEELED

AND

8 1

TBSP

(1

LARGE

1-2

1

1/2

CUPS

1/2

1/2 1

LB

CUP

TSP

QUARTERED BUTTER

ONION,

CHOPPED

CUPS)

VEGETABLES—DICED

CARROTS, 1

POTATOES)

STICK)

MEDIUM

(ABOUT

POTATOES

CORN,

PEAS

GROUND BEEF

ROUND

BEEF

BROTH

WORCESTERSHIRE

SAUCE SALT,

PEPPER,

SEASONINGS 20G 50ML

BUTTER MILK

OTHER

OF

CHOICE

(FOR

(FOR

POTATOES)

POTATOES)

YLIMAF ECNAD

Method 1. Preparation PEEL AND QUARTER POTATOES. PEEL AND DICE ONION. PEEL AND CHOP CARROTS INTO EVEN SIZED PIECES.

2. Cooking HALF FILL A SAUCEPAN WITH WATER AND BRING TO THE BOIL ON A HIGH HEAT. ADD POTATOES AND BOIL FOR 15-20 MINUTES UNTIL COOKED (SOFT THROUGH WHEN CHECKED WITH A KNIFE). ADD OIL TO A FRYING PAN AND HEAT TO A HIGH HEAT. ADD ONIONS AND SAUTE FOR 2-3 MINUTES. ADD THE REST OF THE VEGETABLES AND COOK FOR 2-3 MINUTES. ADD THE BEEF AND COOK UNTIL THERE IS NO VISIBLE PINK - BREAK DOWN LARGE LUMPS AS YOU COOK IT. ADD WORCESTERSHIRE SAUCE AND STOCK AND SIMMER TO REDUCE AND THICKEN THE SAUCE.

3. DRAIN WATER OFF THE POTATOES. ADD SOME BUTTER AND MILK AND MASH UNTIL THERE ARE NO LUMPS REMAINING. ADD SEASONING TO THE MINCE MIXTURE ON THE PAN - TASTE AND ADJUST IF NECESSARY.

4. SPOON THE MEAT MIXTURE INTO A BAKING DISH. THEN PIPE OR SPOON THE MASHED POTATOES ON TOP - MAKE SURE THERE ARE NO GAPS SO THAT THE MINCE SAUCE DOES NOT SPILL OUT THROUGH THE MASH WHEN BAKING. BRUSH THE POTATO LAYER WITH MILK - THIS WILL CREATE A NICE CRISPY GOLDEN BROWN LAYER. BAKE IN THE OVEN FOR 20-25 MINUTES UNTIL THE POTATOES ARE LIGHTLY BROWNED.

EGYPT

Roz Bel Laban INGREDIENTS 1/2

CUP

EGYPTIAN

2

CUPS

WATER

3

CUPS

WHOLE

1/2

CUP

SUGAR 2

-

HEAPED

CREAM

TASTE

TSP

OPTIONAL: ORANGE,

MILK

DOUBLE TO

RICE

CORNSTARCH

FLAVOURINGS-

LEMON

OR

VANILLA

Method 1. ADD 1/2 CUP OF UNWASHED EGYPTIAN RICE AND TWO CUPS OF WATER TO A SAUCEPAN AND BOIL FOR 15 MINS AND THEN KEEP COVERED FOR 3HRS. 2. DRAIN THE WATER OFF THE RICE. ADD 3 CUPS OF WHOLE MILK AND 1/2 CUP OF DOUBLE CREAM, AND BRING IT TO BOIL. ADD SUGAR TO TASTE.

CUP OF WATER AND ADD IT TO THE MIXTURE. 4. AFTER THE CORN STARCH STEP YOU CAN ADD ANY

5. TRADITIONALLY WE ADD A BIT OF VANILLA. TRY DIFFERENT VERSIONS AND ENJOY!

MAME

FLAVOR YOU LIKE.

YLIMAF

3. DISSOLVE 2 HEAPED SPOONS OF CORNSTARCH IN 1/4

IRAN

Kabab Koobideh INGREDIENTS FOR THE KABAB: 1

½

LB

GROUND

BEEF

(80-85%

LEAN) 1

LB

GROUND

LAMB

(80-85%

LEAN) 1

½

MEDIUM

YELLOW

ONIONS,

QUARTERED 3

GARLIC

CLOVES,

PEELED

AND

MINCED 1

EGG

1

TSP

SALT

1

TSP

SUMAC

½

TSP

GROUND

½

TSP

TURMERIC

¼

CUP

BUTTER,

BRUSHING AFTER

BLACK

PEPPER

POWDER

MELTED

OVER

THE

(FOR

KABOBS

GRILLING)

4

RIPE

BUT

FIRM

ROMA

TOMATOES LARGE

STEM

GREEN

REMOVED,

QUARTERED

BELL

PEPPER,

DESEEDED

AND

ILALAJ

1

YLIMAF

FOR THE GRILLED VEGETABLES:

Method 1. Preparation YOU WILL NEED TEN 1-INCH METAL SKEWERS. FOR BEST RESULTS THE MEAT SHOULD BE FRESH (NOT PREVIOUSLY FROZEN) AND AT ROOM TEMPERATURE. FINELY CHOP THE ONION PIECES IN A FOOD PROCESSOR UNTIL VERY JUICY. PLACE A FINE METAL MESH OVER A BOWL AND STRAIN THE PROCESSED ONION BY PRESSING IT WITH A SPATULA. DISCARD THE JUICE. ADD THE REMAINING ONION PULP TO A MEDIUM BOWL. ADD THE GROUND BEEF AND LAMB, MINCED GARLIC, SALT, SPICES AND EGG TO THE BOWL. KNEAD ALL OF THE INGREDIENTS FOR SEVERAL MINUTES UNTIL THE MIXTURE IS PASTE LIKE AND STICKS TOGETHER WITHOUT FALLING APART. FILL UP A SMALL BOWL WITH TAP WATER, THIS IS FOR WETTING YOUR FINGERS SO THE MEAT DOES NOT STICK TO THEM WHEN YOU ARE MAKING THE KABOBS. DIVIDE THE MEAT INTO 10 EQUAL BALLS.

2. Assemble Skewers GET ONE OF THE BALLS OF MEAT IN THE PALM OF YOUR HAND, PLACE THE SKEWER ON TOP OF IT AND SQUEEZE THE MEAT AROUND THE SKEWER. ONCE YOU MAKE SURE THAT THE MEAT IS NOT GOING TO FALL OFF, START SQUEEZING IT FROM TOP TO BOTTOM AND COVER THE MIDDLE SECTION OF THE SKEWER. LEAVE THE TOP AND BOTTOM OF THE SKEWER CLEAR. WET YOUR FINGERS WITH THE TAP WATER AND KEEP SQUEEZING AND SPREADING THE MEAT EVENLY AROUND THE SKEWER. THE MEAT SHOULD BE ABOUT A

½ INCH THICK ALL AROUND THE SKEWER.

SET THE SKEWER GENTLY ON A SHALLOW BAKING SHEET WITH SIDES, SO THE MEAT DOES NOT TOUCH THE FLOOR OF THE BAKING SHEET. CONTINUE MAKING THE REST OF THE KABOBS. AT THIS POINT THE UNCOOKED KABOBS CAN SIT ON THE COUNTER WHILE YOU GET THE GRILL READY.

Method 3. Grill Vegetables IF YOU ARE GRILLING VEGETABLES IT IS ALWAYS BETTER TO SKEWER THEM SEPARATELY FROM THE KABOBS. I USE THINNER SKEWERS FOR THE VEGETABLES BECAUSE IF THE SKEWERS ARE TOO WIDE THE TURGID VEGETABLES SUCH AS GREEN PEPPERS WILL TEAR AND FALL APART. THE VEGETABLES TAKE LONGER TO GRILL THAN THE MEAT, SO IF THE SPACE IS LIMITED, GRILL THE VEGETABLES FIRST AND KEEP THEM WARM UNDER AN ALUMINUM FOIL.

4. Grill Skewers YOU WILL NEED A GRILL WITH HOT COALS TO GRILL THE SKEWERS. PLACE AS MANY KABOB SKEWERS AS YOU CAN FIT ON THE GRILL, LEAVE SOME SPACE BETWEEN THEM. START TURNING THE FIRST SKEWER AND KEEP TURNING THE REST IN THE ORDER THAT YOU HAVE PLACED THEM ON THE GRILL. THE REASON FOR THIS QUICK TURNING IS TO COOK BOTH SIDES OF THE KABOBS FOR A SHORT TIME SO THE MEAT COOKS AND FIRMS UP ALL AROUND AND DOES NOT FALL OFF THE SKEWER. TURN THE KABOBS AGAIN UNTIL THEY ARE COOKED TO YOUR LIKING. THE KABOBS SHOULD HAVE A NICE GRILLED COLOR ON THE OUTSIDE AND ARE NO LONGER PINK INSIDE, BUT STILL VERY JUICY. WHEN THE KABOBS ARE READY, REMOVE THEM FROM THE HEAT AND PUT INTO A CONTAINER LINED WITH ALUMINUM FOIL. KEEP THE KABOBS COVERED WITH THE FOIL UNTIL READY TO SERVE.

5. Serve TO SERVE, USE A PIECE OF FLATBREAD LARGER THAN THE PALM OF YOUR HAND. START AT THE END WITH A HANDLE, GRAB THE KABOB AND SLIDE IT OFF THE SKEWER ONTO THE SERVING PLATTER. BRUSH MELTED BUTTER OVER THE KABOBS. ENJOY KABOB KOOBIDEH WITH PERSIAN RICE THAT HAS BEEN TOSSED WITH CUBED SOFTENED BUTTER AND A SPRINKLE OF SUMAC. SERVE IT WITH A SIDE OF GRILLED VEGETABLES, A SLICE OF RAW RED OR WHITE ONION AND SABZI KHORDAN (FRESH HERBS).

UNITED KINGDOM

Cornish Pasties INGREDIENTS PASTRY: 1

CUP

1

PINCH

2

OZ

2-3

ALL

PURPOSE

FLOUR

SALT

BUTTER

TBSP

COLD

WATER

FILLING: ½

CUP

CUBED

½

CUP

¼

INCH

DICED

POTATO

½

CUP

¼

INCH

DICED

SWEDE

RUMP

STEAK

(RUTABAGA)

¼

CUP

FINELY

CHOPPED

ONION SALT, FRESH

FOR

GROUND

PEPPER, ONE

FLAVOUR

FOR

LARGE

BLACK

FLAVOUR

EGG

LIGHTLY

BEATEN

YLIMAF TREP

Method 1. Make Pastry PLACE THE BUTTER, FLOUR AND SALT INTO A BOWL. RUB THE MIXTURE TOGETHER WITH YOUR FINGERTIPS UNTIL THERE ARE NO LUMPS REMAINING. ADD 2 TABLESPOONS OF COLD WATER AND MIX USING A COLD KNIFE. BRING TOGETHER TO FORM ONE BALL OF DOUGH. PLACE THE MIXTURE ON SOME PLASTIC WRAP AND WRAP IT AROUND THE BALL OF DOUGH.

2. Prepare filling PEEL AND FINELY DICE ONION. PEEL AND FINELY CUBE POTATOES AND SWEDE. CUT UP STEAK INTO SMALL PIECES. PLACE THE ONION, POTATO, SWEDE, AND STEAK INTO A LARGE MIXING BOWL AND MIX. SEASON WELL WITH SALT AND PEPPER.

3. Assemble and Bake PREHEAT THE OVEN TO 220C. DIVIDE THE DOUGH INTO 4 ROUNDS THE SIZE OF A TEA PLATE - ABOUT 6 OR 7 INCHES. DIVIDE THE MEAT MIXTURE EVENLY AMONG EACH PASTRY CIRCLE AND PLACE IT TO ONE SIDE. BRUSH THE EDGES WITH BEATEN EGG. FOLD THE CIRCLE IN HALF OVER THE FILLING SO THE TWO EDGES MEET. CRIMP THE TWO EDGES TOGETHER TO CREATE A TIGHT SEAL. BRUSH EACH PASTY ALL OVER WITH THE REMAINING BEATEN EGG. PLACE THE PASTIES ON A GREASED BAKING SHEET AND BAKE FOR 20 MINUTES. LOWER THE OVEN TEMPERATURE TO 350F (177C/GAS MARK 4) AND BAKE FOR ANOTHER 20 MINUTES UNTIL GOLDEN BROWN.

SOUTH AFRICA

Biltong INGREDIENTS 2

KG

TOP 5

BEEF—SILVERSIDE RUMP

TBSP

CIDER 2.5 OF

BROWN

(MALT)

VINEGAR

TBSP THE

2

TSP

2

TBSP

1.5

OR

(APPROX)

COARSE

MEAT

SALT

(2%

WEIGHT)

GROUND

BLACK

CORIANDER

TBSP

OR

BROWN

PEPPER

SEED

SUGAR

Method CUT THE MEAT INTO SLICES AND 2.5CM THICK.

BROWN SUGAR ONTO THE MEAT AND LET IT SIT OVERNIGHT. PLACE INTO A SPECIALISED DRYING

YLIMAF

THEN ADD VINEGAR, SALT, PEPPER, CORIANDER AND

BOX (WITH FANS) TO DRY THE MEAT OUT AND LET IT

NOTELKCAHS

SIT FOR AROUND 5-10 DAYS BEFORE CONSUMING.

INDIA

Gajar Ka Halwa INGREDIENTS 1

KG

¼

CARROT

CUP

GHEE

/

CLARIFIED

BUTTER 10

CASHEW

/

10

ALMONDS

KAJU /

(CHOPPED)

BADAM

(CHOPPED) 3

CUP

MILK

¾

CUP

SUGAR

½

CUP

FULL

¼

TSP

FAT

MILK

CARDAMOM

POWDER

YLIMAF LEELAJ

Method 1. PEEL THE CARROTS AND GRATE FINELY. KEEP ASIDE. TRADITIONALLY, DELHI CARROT IS USED TO PREPARE HALWA. IN A LARGE PAN HEAT

¼ CUP

GHEE AND FRY 10 CASHEWS, 10 ALMONDS. FRY UNTIL IT TURNS GOLDEN BROWN. KEEP ASIDE.

2. ADD GHEE ADD GRATED CARROT TO A PAN AND SAUTE WELL. SAUTE FOR 5 MINUTES OR UNTIL IT CHANGES COLOUR SLIGHTLY. NOW ADD 3 CUPS OF MILK AND STIR. BOIL FOR 10 MINUTES STIRRING OCCASIONALLY. CONTINUE TO BOIL UNTIL THE CARROTS ARE COOKED WELL AND MILK REDUCES.

3. ONCE THE MILK THICKENS COMPLETELY, ADD

¾ CUP SUGAR. MIX WELL

AND COOK UNTIL THE SUGAR DISSOLVES AND THICKENS. COOK UNTIL THE HALWA THICKENS AND GHEE RELEASES FROM SIDES. NOW TURN OFF THE FLAME AND

½ CUP KHOYA, ¼ TSP CARDAMOM POWDER AND

FRIED NUTS. MIX WELL MAKING SURE EVERYTHING IS WELL COMBINED. FINALLY, ENJOY GAJAR KA HALWA OR CARROT HALWA CHILLED OR WARM.

UNITED ARAB EMIRATES

Chicken Machboos INGREDIENTS 1

WHOLE

1

TSP

BAHARAT

150G 50G

CHICKEN

RICE

SPICE

(PER

PERSON)

BUTTER

1

CHOPPED

CLOVE

1

CHOPPED

ONION

1

GREEN

1

DRIED

GINGER

CHILLY LIME GARLIC

CHOPPED 200G 1 3

TSP

MIX

PASTE

TOMATO

WATER SALT

CUPS

LEMON

JUICE.

YLIMAF IKATSAB LA

Method 1. Preparation MARINATE CHICKEN WITH BAHARAT SPICE MIX. YOU WILL FIND THIS IN MOST OF THE SUPERMARKETS IN THE UAE. ENSURE IT IS FULL Y COATED, THEN LEAVE IN THE FRIDGE TO MARINATE. ADD RICE TO A SAUCEPAN OF BOILING WATER. BOIL FOR 10-15 MINUTES UNTIL RICE IS SOFT. DRAIN OFF THE WATER.

2. Cook HEAT BUTTER IN A DEEP WIDE POT ON A MEDIUM FLAME. ADD THE CLOVES, THE DICED ONION, GREEN CHILIES, DRIED LIME AND SAUTE FOR A MINUTE. THEN ADD GINGER GARLIC PASTE AND SAUTE FOR A MINUTE. ADD MARINATED CHICKEN AND CHOPPED TOMATO. ADD HOT WATER AND SALT COVER THE POT AND WAIT 10 MINUTES ON MEDIUM FLAME WHILE COOKING.

REMOVE THE CHICKEN PIECES AND SET ASIDE. ADD CHOPPED CORIANDER PIECES AND LEMON JUICE TO THE PAN. ADD RICE AND MORE SALT BOIL ON HOT FLAME FOR 15 MINUTES AND COVER WITH FOIL. ROAST THE CHICKEN ON THE STOVE WITH BUTTER. PLACE THE RICE, THEN THE CHICKEN TO THE PLATE

INDIA

Kheer

INGREDIENTS 1/4

CUP

6-8

ALMONDS

6-8

PISTACHIOS

8-10 1

1/4

RICE

RAISINS

LITRE

3/4

BASMATI

MILK

CUP TSP

SUGAR GREEN

CARDAMOM

POWDER 5-6

STRANDS

SAFFRON

Method WASH AND SOAK THE RICE IN 1 CUP OF WATER FOR 15 MINUTES. DRAIN THE WATER OFF AND PAT DRY USING KITCHEN PAPER. GRIND TO A COARSE POWDER. BLANCH ALMONDS AND PISTACHIO IN HOT WATER FOR 5 MINUTES. PEEL AND CUT INTO SLIVERS. SOAK RAISINS IN 1/4 CUP OF WATER FOR

BOTTOMED PAN. ADD RICE POWDER AND SUGAR AND COOK ON A LOW HEAT UNTIL THE RICE IS HALF COOKED. ADD THE CARDAMOM, SAFFRON AND

TO COOL SLIGHTLY, THEN STIR IN RAISINS. SERVE IN TRADITIONAL CLAY BOWLS.

HKIEHS

NUTS AND COOK UNTIL THE RICE IS DONE. ALLOW

YLIMAF

15 MINUTES. BRING MILK TO THE BOIL IN A THICK

PORTUGAL

Pasta Del Nata INGREDIENTS 2

TBSP

PLAIN

2

TBSP

ICING

375G

ALL

FLOUR SUGAR

BUTTER

PUFF

PASTRY 250G ZEST 1

GOLDEN OF

STICK EGGS

4

EGG

LEMON

YOLKS

CORNFLOUR

500MLS 1

SUGAR

CINNAMON

2

50G

1

CASTER

WHOLE

VANILLA

POD,

MILK SPLIT

LENGTHWAYS,

SEEDS

SCRAPED

AND

GROUND

OUT

KEPT

CINNAMON

TO

SERVE

YLIMAF NIESSUH

Method 1. Prepare Pastry MIX THE FLOUR AND ICING SUGAR, AND USE THIS TO DUST THE WORK SURFACE. ROLL THE PASTRY OUT TO MAKE A 45 X 30CM RECTANGLE. ROLL UP LENGTHWAYS TO CREATE A LONG SAUSAGE SHAPE. CUT THE PASTRY INTO 24 WHEELS, ABOUT 1-2CM THICK. ROLL EACH WHEEL LIGHTLY WITH THE ROLLING PIN TO FIT 2 X 12-HOLE NON-STICK FAIRY CAKE TINS. PRESS THE PASTRY CIRCLES INTO THE TINS AND MOULD INTO THE TINS TO MAKE THIN CASES. CHILL UNTIL NEEDED.

2. Prepare filling HEAT THE OVEN TO 220C/FAN 200C/GAS 7. MAKE A SUGAR SYRUP BY BRINGING THE SUGAR, 200ML WATER, LEMON ZEST AND CINNAMON STICK TO THE BOIL. REDUCE UNTIL SYRUPY, ALLOW TO COOL, THEN REMOVE THE CINNAMON AND LEMON. WHISK THE EGGS, EGG YOLKS AND CORNFLOUR UNTIL SMOOTH IN ANOTHER LARGE PAN. HEAT THE MILK AND VANILLA POD SEEDS IN A SEPARATE PAN UNTIL JUST BELOW THE BOIL. GRADUALLY POUR THE HOT MILK OVER THE EGGS AND CORNFLOUR, THEN COOK ON A LOW HEAT, CONTINUALLY WHISKING. ADD THE COOLED SUGAR SYRUP TO THE CUSTARD AND WHISK UNTIL THICKENED SLIGHTLY.

3. Assemble and Bake POUR THE CUSTARD THROUGH A SIEVE. POUR INTO THE PASTRY CASES AND BAKE FOR 15 MINUTES UNTIL THE PASTRY IS GOLDEN AND THE CUSTARD HAS DARKENED. COOL COMPLETELY IN THE TINS THEN SIFT OVER ICING SUGAR AND GROUND CINNAMON TO SERVE.

INDIA

Choley Bhature CHOLEY INGREDIENTS 3-4

½

TBSP

TSP

COCONUT

CUMIN

SEEDS

3-4

CLOVES

GARLIC

2-3

ONIONS

-

3

OZ

1/2

CUP

-

TINNED

1

TSP

SALT

1

TSP

TURMERIC

CHILI

TO

POWDER

CORIANDER

½

TSP

GARAM

¼

TSP

GROUND

FRESH

TASTE

TASTE

TSP

TINS

TO

TOMATOES

½

2-3

CHOPPED

CHOPPED

GREEN

–

-

CHOPPED

GINGER

CHOPPED

OIL

POWDER

MASALA BLACK

CHICK

PEPPER

PEAS

CHOPPED

CORIANDER

BHATURE INGREDIENTS 2 1

SELF

TBSP TSP

1/2

RAISING

OIL

SALT

TSP

MIXED

CAN

AND

LITTLE

A

KNEADING LTR

OIL

HERBS

7UP/SPRITE/LEMONADE WATER

FOR

THE

DOUGH

FOR

FRYING

LAWERUP

330ML

2

FLOUR

YLIMAF

500G

Method 1. Choley ADD THE OIL TO YOUR POT, ONCE HEATED ADD THE CUMIN SEEDS, GARLIC AND ONION. COOK UNTIL SOFT OR GOLDEN BROWN, THEN ADD GINGER AND CHILI. ALLOW GINGER/CHILI TO COOK FOR A FEW MINUTES BEFORE ADDING TOMATOES. COOK MIXTURE FOR ANOTHER FEW MINUTES ON A LOWER HEAT AND ADD SPICES. TAKE OFF THE HEAT AND BLEND USING AN IMMERSION BLENDER OR FOOD PROCESSOR (ADD WATER AS REQUIRED TO BLEND THE MIXTURE INTO A SAUCE-LIKE CONSISTENCY). PLACE MIXTURE BACK IN THE POT, ADD AT LEAST A CUP OF WATER, SO THE SAUCE IS NOT TOO WATERY. ADD THE CHICKPEAS TO THE SAUCE AND ALLOW IT TO COOK THROUGH ON A LOW-MEDIUM HEAT. CHICKPEAS FROM A TIN WILL TAKE VERY LITTLE TIME TO COOK, WHILE SOAKED CHICKPEAS MAY TAKE LONGER. TRY THE FINISHED PRODUCT TO CHECK IT IS READY TO EAT. ONCE DONE, SPRINKLE WITH FRESH CORIANDER.

2. Bhature ADD FLOUR, SALT, OIL AND HERBS TO A BOWL AND MIX. ADD THE 7UP/ SPRITE AND KNEAD TOGETHER UNTIL ALL THE FLOUR IS MIXED IN AND FORMS INTO A SMOOTH DOUGH. OIL BOTH THE DOUGH AND CONTAINER AND PLACE THE DOUGH IN THE CONTAINER AND COVER. LEAVE AT ROOM TEMPERATURE OR IN A WARM PLACE FOR 3-5 HOURS TO ALLOW THE DOUGH TO PROVE.

ONCE DOUGH HAS PROVED AND IS READY, FORM INTO FIST SIZE BALLS, ROLL OUT USING OIL OR FLOUR TO PREVENT STICKING TO THE SURFACE.

HEAT YOUR OIL. MAKE SURE THE OIL IS MEDIUM/HOT BEFORE PLACING BHATURA IN THE OIL. IT SHOULD TAKE APPROX. 30-45 SECONDS TO FRY.

SYRIA

Ma’amoul INGREDIENTS 500G

FLOUR

500G

FINE

500G

PURE

150G

SEMOLINA BUTTER

POWDER

250G

SUGAR

GHEE

SUGAR SYRUP

1

TSP

GROUND

FENNEL

1

TSP

GROUND

MAHLAB

1

TBSP

PINCH

ORANGE OF

SALT,

BLOSSOM

WATER

VANILLA,

MISTEKAH 1

TSP

1/4 1

YEAST

CUP

TSP

WARM

WATER

SUGAR

YLIMAF ILAUOB

Method 1. Preparing the dough MIX THE FINE SEMOLINA AND FLOUR ALONG WITH THE SUGAR.

MELT THE GHEE ON LOW HEAT, LET IT COOL DOWN, THEN POUR ON TOP OF THE MIX AND WORK IT WITH THE TIPS OF YOUR FINGERS .

PUT THE DOUGH IN THE FRIDGE FOR 2 HOURS THEN TAKE IT OUT AND ADD 250G OF SUGAR SYRUP DILUTE THE YEAST WITH 1 TSP SUGAR IN

¼ CUP OF WARM WATER AND ADD

IT TO THE MIX.

ADD A DASH OF MAHLAB, FENNEL, MISTEKAH AND VANILLA POWDER, KNEAD THE DOUGH WITH YOUR HANDS.

LET IT REST FOR 2 HOURS.

2. Filling Preparation MIX YOUR CHOICE OF DATE, PISTACHIO OR WALNUTS WITH SUGAR SYRUP IN A FOOD PROCESSOR AND GRIND AT LOW SPEED FOR 2-3 MINUTES.

ADD ORANGE BLOSSOM WATER AND GRIND FOR A COUPLE MORE MINUTES.

DO NOT GRIND THEM TOO MUCH AS YOU WANT THE FILLING TO STILL HAVE CHUNKS OF NUTS, AND NOT TURNED INTO A PASTE.

3. Moulding SCOOP 1 TBSP OF MA'AMOUL DOUGH, PLACE IN THE PALM OF YOUR HAND AND FLATTEN IT TO A THICKNESS OF

⅓ INCH

ADD ABOUT 1 TBSP OF FILLING TO ITS CENTRE THEN BIND THE EDGES TOGETHER AND CLOSE THE DOUGH ON THE FILLINGS TO MAKE A BALL SHAPE.

DIP THE WOODEN MOULD IN FLOUR, PLACE THE DOUGH IN THE WOODEN MA'AMOUL MOULD, PRESS IT GENTLY WITH YOUR PALM UNTIL IT BECOMES EVEN WITH THE MOULD SURFACE

TAP THE WOODEN MOULD’S EDGE ON A CUTTING BOARD A COUPLE OF TIMES UNTIL MA’AMOUL DROPS OUT OF IT.

4. Baking PLACE MA’AMOUL ON AN ALUMINUM TRAY

BAKE AT 400F FOR 10 TO 15 MINUTES OR UNTIL THE DOUGH BEGINS TO TURN GOLDEN BROWN.

TAKE THEM OUT OF THE OVEN, LET THEM TOTALLY COOL DOWN.

PLACE POWDERED SUGAR INSIDE A STRAINER AND SIFT/SHAKE ON TOP OF THE MA’AMOUL TO FULLY COVER THEM.

ROMANIA

Sweet Bread INGREDIENTS BREAD 1KG

WHITE

FLOUR

14G

DRIED

YEAST

350ML 250G 4

MILK

SUGAR

EGGS

150ML 3

WARM

OIL

SACHETS

VANILLA

GRATED

PEEL

OF

2

GRATED

PEEL

OF

1

15G

SUGAR LEMONS

ORANGE

SALT

FILLING 150G

WALNUTS

100G

SUGAR

50G

ROAST

AND

GRIND

BOWL

AND

ADD

COCOA

AND

MIX

EGG

50ML

YOLK MILK

WALNUTS

SUGAR WELL

AND

IN

UNARAT

1

THE

YLIMAF

A

COCOA

Method 1. Preparing the dough MIX THE YEAST IN A SMALL BOWL WITH 1 TSP OF SUGAR (FROM WEIGHED SUGAR) AND 100ML OF MILK FROM MEASURED MILK.

INTO THE BOWL OF THE MIXER ADD 4 EGGS, SUGAR VANILLA AND MIX FOR 5 MINUTES. ADD INTO THE BOWL THE YEAST MIXTURE, REST OF MILK, GRATED LEMON AND ORANGE AND 500G OF FLOUR - MIX FOR 5 MINUTES.

ADD THE REST OF THE FLOUR AND SALT AND MIX UNTIL IT FORMS AN ELASTIC DOUGH.

INCORPORATE THE FAT - ADD 150MLS OF OIIL AND RUN MIXER UNTIL SMOOTH AND ELASTIC - LEAVE TO PROVE FOR 30-40 MINUTES.

2. Shaping and Baking SPLIT THE DOUGH INTO 4 EVEN SIZE PIECES.

TAKE 1 DOUGH BALL AT A TIME AND STRECH INTO A RECTANGLE 40CM X 25CM.

ON TOP SPRINKLE 1/4 FILLING MIXTURE AND ROLL TO FORM A SAUSAGE SHAPE. THE FILLING WILL STICK TO THE ENDS AND SOIL THE TABLE SO TRY TO KEEP FILLING IN THE MIDDLE OR RECTANGLE WHEN ROLLING.

REPEAT THIS 4 TIMES THEN TAKE 2 AND TWIST/BRAID TO FORM A SPIRAL. DO NOT TIGHTEN TOO MUCH, LOOSER CURLS ARE BETTER 2-3 SPIRALS PER CAKE IS FINE.

PLACE INTO A LOAF TIN AND GLAZE WITH EGG YOLK AND MILK.

BAKE ON THE LOWEST RACK OF THE OVEN AT 180C FOR 20-30 MINUTES UNTIL GOLDEN BROWN.

BRAZIL

Sweet Bread INGREDIENTS ½

CUP

OLIVE

⅓

CUP

MILK

1

TSP

OIL

SALT

2

CUPS

⅔

CUP

TAPIOCA GRATED

FLOUR

PARMESAN

CHEESE 2

BEATEN

EGGS

YLIMAF SISSA

Method 1. PREHEAT OVEN TO 375F (190C).

2. POUR OLIVE OIL, WATER, MILK AND SALT INTO A LARGE SAUCEPAN AND PLACE OVER HIGH HEAT AND BRING TO THE BOIL

REMOVE FROM HEAT IMMEDIATELY, AND STIR IN TAPIOCA FLOUR UNTIL SMOOTH. SET ASIDE TO REST FOR 10 TO 15 MINUTES.

3. STIR THE CHEESE AND EGG INTO THE TAPIOCA MIXTURE UNTIL WELL COMBINED, THE MIXTURE WILL BE CHUNKY LIKE COTTAGE CHEESE.

DROP ROUNDED, 1/4 CUP-SIZED BALLS OF THE MIXTURE ONTO AN UNGREASED BAKING SHEET.

4. BAKE IN PREHEATED OVEN UNTIL THE TOPS ARE LIGHTLY BROWNED, 15 TO 20 MINUTES.

INDIA

Subji Pori INGREDIENTS 500G 1-2

POTATO

GARLIC

(BOILED)

CLOVES

1

LARGE

TOMATO

1

GREEN

CHILLI

1

TSP

FENNEL

1

TSP

CUMIN

1

SMALL

SALT 1

TSP

TO

(CHOPPED)

(CHOPPED)

SEEDS SEED

STICK

CINNAMON

TASTE

CORIANDER

1/2

TSP

TURMERIC

1/4

TSP

RED

FRESH

(CHOPPED)

POWDER

CHILLI

CORIANDER

POWDER POWDER (CHOPPED

)

YLIMAF ARHSIM

Method 1. To Make Subji PEEL ALL POTATOES AND CUT INTO LARGE PIECES. ADD HOT WATER TO A SAUCEPAN AND BOIL POTATOES UNTIL THEY ARE SOFT. ADD 3-4 TBSP OF OIL TO A PAN AND TURN ONTO A MEDIUM/HIGH HEAT. WHEN THE OIL IS HEATED PUT CUMIN SEEDS, FENNEL SEEDS, CINNAMON ONION AND CHILLI FOR 2 MINUTES AND FRY.

ADD TOMATO AND ALL SPICES TO THE PAN: SALT, CORIANDER POWDER, TURMERIC POWDER, RED CHILLI. SAUTE FOR ANOTHER 2-3 MINUTES THEN ADD THE BOILED POTATOES AND MIX IT WELL.

COVER THE LEAVE FOR 2 TO 3 MIN TO ALLOW ALL FLAVOURS TO INFUSE. THEN GARNISH WITH FRESH CORIANDER LEAVES AND SERVE IT WITH PORIES.

2. Prepare Pories ADD WHEAT FLOUR TO A MIXING BOWL. THEN ADD 1/2 TEASPOON CAROM SEED AND 1/2 TEASPOON SALT. ADD WATER UNTIL A FIRM DOUGH IS FORMED. DIVIDE THE DOUGH INTO SMALL BALLS. USE A ROLLER TO MAKE PORIES INTO A CIRCULAR SHAPE BY ROLLING AND CUTTING THEM. COOK PORIES BY DEEP FRYING FOR 30 SECONDS TO 1 MINUTE.

SERVE ALONGSIDE YOUR SUBJI.

IRAN

Tachin INGREDIENTS 7

CUPS

RICE

1

WHOLE

1

MEDIUM

1

CUP

ONION

WATER

3

TBSP

4

EGGS

2

TBSP

14

CHICKEN

TBSP

WATER

ROSE

(TO

SAFFRON

WATER

YOGURT

BARBERRIES OIL

WITH

(TO

TASTE)

COOK)

YLIMAF IRABHAR

Method 1. RINSE AND WASH RICE, LEAVE TO SOAK FOR 2 HOURS.

2. SKIN THE CHICKEN THEN PORTION INTO SEPARATE PIECES AND REMOVE THE LEGS, BREAST, THIGHS AND WINGS.

THINLY SLICE THE ONION AND FRY UNTIL GOLDEN BROWN.

ADD CHICKEN TO PAN.

3. INTO THE PAN OF CHICKEN, ADD A PINCH OF TURMERIC, SALT AND PEPPER.

THEN ADD WATER AND BRING CHICKEN TO THE BOIL AND THEN REDUCE HEAT AND SIMMER.

BRING YOUR RICE TO THE BOIL, MAKE SURE THE RICE DOES NOT COOK ALL THE WAY AS IT WILL BE GOING INTO THE OVEN. COOK RICE FOR 5-7 MINUTES.

4. SHRED THE CHICKEN.

MIX RICE WITH YOGURT, EGGS, SAFFRON (LIQUID), ROSE WATER AND A PINCH OF SALT AND PEPPER.

TAKE A WIDE TRAY AND ADD OIL, START LAYERING RICE AND CHICKEN.

PUT YOUR TACHIN INTO THE OVEN AT 225C FOR ABOUT 40 MINUTES UNTIL CRISPY ON THE OUTSIDE AND SOFT AND CHEWY ON THE INSIDE.

TOP WITH BARBERRIES.

PALESTINE

Mussakhan INGREDIENTS 1

WHOLE

ON

AND

LARGE CUT

INTO

5

CARDAMOM

2

TBSP

½

SEA

TSP

150G

½

550-650ML

1

TSP

½

SUMAC

(19-22FL

ONIONS BLACK

FLAT

75G

OZ)

CINNAMON

OZ)

OIL

TSP

4-6

PIECES.

SALT

GROUND

12-14

4-6

SKIN

PODS.

GROUND

(5

OLIVE

CHICKEN,

CUMIN CHOPPED

PEPPER

BREADS

(2

1/4

OZ)

TOASTED

(2

1/4

OZ)

TOASTED

PINE

NUTS

ALMONDS

YLIMAF

75G

HARAMAS

Method 1. Preparation PUT THE CHICKEN IN A SAUCEPAN OF WATER WITH THE CARDAMOM AND 1 TABLESPOON OF THE SALT AND BOIL FOR 1 HOUR. HEAT THE OIL IN A FRYING PAN AND SAUTÉ’ THE ONIONS, REMAINING SALT, CUMIN, BLACK PEPPER AND CINNAMON FOR ABOUT 45 MINUTES OVER A LOW HEAT UNTIL COMPLETELY SOFT BUT NOT BROWNED. PREHEAT THE OVEN TO 220 C

2. Cooking ONCE THE CHICKEN HAS BOILED, REMOVE IT FROM THE WATER (YOU CAN KEEP THE STOCK AND USE IT FOR ANOTHER RECIPE, IF LIKED). PLACE ABOUT 1 TABLESPOON OF THE COOKED ONIONS ONTO EACH PIECE OF CHICKEN AND SPRINKLE SOME SUMAC OVER THE TOP OF EACH ONE. PLACE THE CHICKEN PIECES ON A BAKING TRAY AND BAKE FOR 5 MINUTES UNTIL SLIGHTLY BROWNED ON TOP.

3. Serving COVER EACH FLAT BREAD WITH ONION, SCATTER GENEROUSLY WITH SUMAC, ADDING BITS OF CHICKEN AND SOME TOASTED NUTS AND PARSLEY TO EACH ONE. REPEAT FOR ALL THE REMAINING BREADS AND PIECES OF CHICKEN AND SERVE. RIP PIECES OF BREAD WITH THE CHICKEN, GET MESSY AND EAT WITH YOUR HANDS.

INDIA

Spinach (Paalak) Chaat INGREDIENTS 1

PACKET

1

CUP

1/2 1

GRAM

TSP

TSP

OF

BABY FLOUR

CHILLI

CUMIN

SPINACH

POWDER

POWDER

1/2

TSP

CORIANDER

1/4

TSP

TUMERIC

1/2

TSP

MANGO

1

CUP

OIL

GREEK

FOR

SALT

(TO

POWDER

POWDER

YOGHURT

FRYING TASTE)

YLIMAF AHDAHC

Method 1. WASH, CLEAN AND DRY THE SPINACH LEAVES.

2. IN A BOWL, MIX THE GRAM FLOUR AND ALL THE SPICES WITH A LITTLE BIT OF WATER. THE CONSISTENCY SHOULD BE LIKE PANCAKE BATTER, NOT TOO THIN AND NOT TOO THICK

3. HEAT ABOUT A CUP OF OIL IN A DEEP WIDE PAN ONLY FOR SHALLOW FRYING. THE OIL NEEDS TO BE HEATED WELL. TO CHECK IF IT IS READY FOR FRYING, PUT A SMALL DROP OF THE BATTER INTO THE OIL AND SEE IF IT COOKS. IT SHOULD START CRAKLING AND COOKING. IF IT ISN’T, THEN OIL ISN’T HOT ENOUGH.

4. DIP EACH SPINACH LEAF INTO THE BATTER AND PUT IT IN THE OIL FOR FRYING. IT SHOULDN’T TAKE MORE THAN A FEW SECONDS FOR IT TO BE COOKED ON BOTH SIDES. DRAIN OIL AND REMOVE THE SPINACH LEAVES ON A PAPER TOWEL TO REMOVE ANY EXCESS OIL LEFT OVER.

5. IN A SEPARATE BOWL, WHISK THE GREEK YOGURT WITH A PINCH OF SALT. DRIZZLE THE GREEK YOGURT ON TOP OF THE LEAVES AND THEN DRIZZLE IT WITH DIFFERENT CHUTNEYS. I USED DATE CHUTNEY ( EASILY AVAILABLE IN CARREFOUR) AND CORIANDER CHUTNEY.

WALES

Welsh Cakes INGREDIENTS 110G

SALTED

BUTTER,

CUT

INTO

FOR

GREASING

225G

CUBES,

PLUS

SELF-RAISING

SIEVED,

PLUS

CHILLED,

EXTRA

EXTRA

FLOUR, FOR

DUSTING 85G

CASTER

HANDFUL 1

FREE

MILK,

OF

SUGAR CURRANTS

RANGE

IF

EGG,

BEATEN

NEEDED

YLIMAF SMAILLIW

Method 1. Prepare the dough ADD FLOUR AND BUTTER TO A MIXING BOWL. CUT THE BUTTER INTO SMALL PIECES. RUB THE BUTTER INTO THE FLOUR TO MAKE BREADCRUMBS. ADD THE SUGAR AND CURRANTS, THEN STIR IN THE EGG. MIX, THEN FORM A BALL OF DOUGH, USING A SPLASH OF MILK IF NEEDED.

2. Shape and Cook ROLL OUT THE DOUGH ON A LIGHTLY FLOURED SURFACE UNTIL IT IS 5MM THICK. CUT IT INTO ROUNDS USING 7.5CM FLUTED CUTTER. YOU NOW NEED A HEAVY IRON GRIDDLE. RUB IT WITH BUTTER AND WIPE THE EXCESS AWAY. PUT IT ON A DIRECT HEAT AND WAIT UNTIL IT HEATS UP. PLACE THE WELSH CAKES ON THE GRIDDLE AND COOK FOR 2-3 MINUTES ON EACH SIDE, OR UNTIL CARAMEL BROWN.

3. To serve WHEN CAKES ARE GOLDEN BROWN, REMOVE FROM THE PAN. DUST WITH CASTER SUGAR WHILE STILL WARM TO SERVE. ENJOY!

PORTUGAL

Bebinca

INGREDIENTS 18 EGG YOLKS 800G SUGAR 1/2 TSP SALT 1.2L COCONUT MILK 1/2 TSP FRESH GRATED NUTMEG 300G ALL PURPOSE FLOUR FOOD COLOURING 300G BUTTER

YLIMAF OHLEOC

Method 1. PREPARE THE BATTER BY WHISKING THE EGG YOLKS TOGETHER WITH THE SUGAR. ADD THE SALT AND POUR IN THE COCONUT MILK

ADD THE NUTMEG AND ADD FLOUR GRADUALLY- THE BATTER SHOULD YIELD 6 CUPS- SEPARATE THIS IN HALF.- OPTIONAL- ADD A DROP OF FOOD COLOURING TO THE BATTER

2. MELT THE BUTTER AND GREASE A BAKING TIN- ADD 2.5 CUPS OF BATTER AND LEVEL- BAKE FOR 15 MINS AT 350F

BEFORE REMOVING CHANGE OVEN TO BROIL (GRILL)

BRUSH WITH BUTTER AGAIN AND ADD 2.5 CUP OF THE OTHER DARKER COLOURED BATTER

REPEAT THIS PROCESS LAYER BY LAYER

3. IF THE LAYERS BUBBLE UP, MAKE SURE THEY FLATTEN WHEN THEY ARE OUT OF THE OVEN BEFORE ADDING ANOTHER LAYER TO MAINTAIN STRAIGHT LINES.

ONCE ALL LAYERS ARE COOKED AND THE BENINCA IS COOL, FREE IT FROM THE CAKE PAN AND CUT INTO SLICES.

ENJOY!

INDIA

Vegetable Dhokla Triology INGREDIENTS BATTER 1

CUP

1⁄2 1.5 2

SEMOLINA

CUP TSP

TSP

1

TSP

1

1⁄2

CURD FRUIT

SALT

LEMON CHILLI TSP

JUICE

GINGER

PASTE

SALT

CHUTNEY(SIDING SAUCE) 1

CUP

1

1⁄2

1

TSP

1

1⁄2

1

TSP

2 1

CHOPPED TBSP

PEANUTS

CUMIN TSP

CORIANDER

SEEDS

SUGAR

SALT

TSP

GINGER

TBSP

LEMON

CHILLI

PASTE

JUICE

1⁄2

CUP

GRATED

6-7

BEANS

1⁄2

CUP

CARROT

(FINELY

CAPSICUM

CHOPPED) (FINELY

1⁄2

CUP

CABBAGE

(FINELY

CHOPPED) 2

TSP

-

MUSTARD

2

TBSP

-SESAME

3

TBSP

-

OIL

SEEDS SEEDS

IRAWHSEHAM

CHOPPED)

YLIMAF

VEGETABLE LAYER

Method 1. Prepare the batter ADD 1 CUP SEMOLINA AND 1⁄2 CUP CURD INTO A DEEP BOWL. THE CURD HELPS IN MAKING THE DHOKLA SOFT AND GIVES A PLEASANT FLAVOUR. GRADUALLY ADD 1 CUP WATER TO THE MIXED SEMOLINA AND CURD UNTIL A THICK PASTE IS FORMED, MAKING SURE THERE ARE NO LUMPS. ADD 1.5 TSP SALT, 1 TSP LEMON JUICE AND 1 TSP CHILLI GINGER PASTE TO PROVIDE A NICE SPICE AND MIX WELL. KEEP ASIDE TO REST FOR 30 - 45 MINUTES.

2. Prepare Chutney ADD 1 CUP CORIANDER, 1.5 TSP, PEANUTS, 1 TSP CUMIN SEEDS, 1.5 TSP SUGAR, 1 TSP SALT, 2 TSP GINGER CHILLI PASTE AND 1 TBSP LEMON JUICE INTO A GRINDER. BEFORE GRINDING ADD 3⁄4 CUP WATER, IF IT IS TOO THICK ADD SOME MORE WATER AND GRIND UNTIL A THICK GREEN PASTE IS FORMED.

3. Prepare Vegetable Layer TAKE A NON-STICK PAN THAT IS ABOUT 6-7 INCH IN DIAMETER AND HEAT. ONCE PAN IS HOT, ADD 1 TSP OIL AND SPRINKLE 1 TSP MUSTARD SEEDS AND 2 TSP SESAME SEEDS. FROM THE BATTER REMOVE 3⁄4 CUP AND PLACE INTO ANOTHER BOWL, ADD 1⁄2 TSP OF FRUIT SALT OR ENO AND MIX WELL, THIS WILL HELP IT TO RISE. YOU WILL KNOW THIS IS DONE WHEN YOU SEE AIR BUBBLES FORM. IT IS IMPORTANT TO WORK QUICKLY.

AS SOON AS THE MUSTARD AND SESAME SEEDS START TO CRACKLE, IMMEDIATELY ADD A LAYER OF VEGETABLES AND ADD 1 TBSP OIL. NOW TAKE THE FRUIT SALT BATTER AND POUR IT ON TOP OF THE VEGETABLE LAYER, TO MAKE SURE IT HAS COVERED THE ENTIRE PAN, SHAKE IT TO SPREAD. COVER AND COOK FOR APROX 2 MINUTES ON A MEDIUM HEAT AND 4 MINUTES N A LOW HEAT.

ONCE THE SIDES HAVE BECOME BROWN REMOVE FROM THE HEAT.

PAKISTAN

Gajjar Halwa INGREDIENTS 2

KGS

RED

(WASHED,

CARROTS PEELED

AND

GRATED) 1

LITRE

500ML 3-4 1

MILK WATER

PCS

1/2

CARDAMOM

CUPS

1/2

TSP

1/2

CUP

500G

PODS

SUGAR

CARDAMOM

POWDER

GHEE

KHOYA/MAWA

EVAPORATED

MILK

(DRIED

SOLIDS)

1

TBSP

CHOPPED

ALMONDS

1

TBSP

CHOPPED

PISTACHIOS,

GOLD/SILVER FOR

EDIBLE

GARNISHING,

FLAKES

OPTIONAL

YLIMAF DEMHA

Method 1. IN A LARGE POT ADD GRATED CARROTS AND OVER MEDIUM HEAT, LET IT STEAM IN ITS OWN WATER FOR 10 MINUTES. ADD MILK, WATER AND CARDAMOM PODS TO THE PAN AND SIMMER OVER MEDIUM/LOW HEAT UNTIL THE LIQUID DRIES OUT, FOR ABOUT 30-40 MINUTES, STIRRING IN BETWEEN.

2. ONCE WATER STARTS TO DRY OUT, ADD SUGAR AND MIX WELL THEN ADD GHEE AND CARDAMOM POWDER. REDUCE THE HEAT TO LOW AND KEEP STIRRING FOR 20 MINUTES PREVENTING IT FROM STICKING TO THE BOTTOM AND BURNING.

3. THE GHEE WILL START TO SEPERATE SLOWLY AND SHOW UP ON THE SURFACE, AT THIS POINT ADD KHOYA/MAWA, HALF OF CHOPPED ALMONDS AND PISTACHIOS AND MIX WELL FOR FURTHER 1-2 MINUTES THEN TURN OFF THE HEAT. SERVE WARM IN A BOWL AND GARNISH WITH REST OF THE CHOPPED ALMONDS, PISTACHIOS AND EDIBLE GOLD OR SILVER FLAKES. ENJOY!

RUSSIA

Borsch INGREDIENTS 1

KG

OF

BEEF

ANY

OR

MEAT

BIG

BEETROOTS

4

BIG

POTATOES OF

A

SMALL

3

CARROTS

2

RED

1 4

BIG

BELL

2

CABBAGE

PEPPERS

ONION

BAY

LITTLE

PEPPER 1

PREFER

TOMATOES

FEW A

WE

LAMB

2

HALF

-

TSP

HANDFUL

OF

BLACK

GRAINS

OF

TBSP

LEAVES

APPLE

OF

TOMATO

A

VINEGAR

VERY

PASTE

SIMPLE

(OR

BLENDED

TOMATOES) TSP

OF

4

CLOVES

SALT OF

SUNFLOWER OLIVE

OIL

GARLIC

OIL

CAN

IS

BETTER,

ALSO

BE

BUT

USED.

YLIMAF

4

NIHKLOV

Method 1. CUT THE MEAT INTO CUBES AND ADD TO LARGE CASSEROLE PAN. FILL PAN WITH WATER AND PLACE ON HEAT TO BOIL. ONCE BOILED ADD BAY LEAVES AND BLACK PEPPER. TURN DOWN HEAT AND SIMMER UNTIL MEAT IS COOKED.

2. WASH ALL VEGETABLES, PEEL BEETROOT, CARROTS, POTOTOES, ONION AND GARLIC. CUT POTATOES INTO CUBES, SLICE CABBAGE INTO THIN PIECES.

WHEN THE MEAT IS READY ADD HALF INTO THE CASSEROLE PAN POTATOES AND CABBAGE. GRATE BEETROOTS AND CARROTS

3. **KEEP ALL VEGETABLES SEPARATELY FROM EACH OTHER**

SLICE BELL PEPPERS, CUT ONION IN CUBES, TAKE A BIG FRYING PAN AND COVER WITH SUNFLOWER OIL- BROWN OFF VEGETABLES ADDING IN THE ORDER ABOVE WITH A MINUTE BETWEEN EACH. STIR WELL TO AVOID STICKING UNTIL SOFT AND GOLDEN. SLICE AND ADD GARLIC.

SKIN TOMATOES, SLICE AND ADD TO PAN WITH VINEGAR AND TOMATO PASTE. MIX WELL

3. PLACE ALL VEGETABLES INTO CASSEROLE PAN AND MIX WELL.

COOK FOR 5-6 MINUTES ON LOW HEAT. SEASON TO TASTE

ENJOY!

SRI LANKA

Orange Lentils Curry (Parippu) INGREDIENTS 225G

RED

LENTILS

(MASSOR

DHAL) 2

GREEN

1/2 2

RED

10 2 1

TSP

CHILLIES

TUMERIC

ONIONS

CURRY CUPS

CUP

SALT

POWDER

SLICED

LEAVES

THIN

THICK (TO

(SLICED)

COCONUT COCONUT

MILK MILK

TASTE)

FOR TEMPERING 2

TSP

4-6

OIL

DRIED

CHILLIES

(SEEDS

5-6

SLICED

TBSP

1

TSP

CHOPPED

MUSTARD

CLOVES

ONIONS

SEEDS

YLIMAF

WEHTTAM.TS

1

GARLIC

LEINAD

REMOVED)

Method 1. WASH LENTILS AND DISCARD ANY DISCOLOURED LENTILS. PUT DRAINED LENTILS INTO A SAUCEPAN WITH ALL THE INGREDIENTS EXCEPT THICK COCONUT MILK AND SALT.

BRING TO THE BOIL, COVER AND COOK SLOWLY UNTIL THE LENTILS ARE SOFT.

2. IN A SAUCEPAN HEAT OIL AND ADD ONIONS, GARLIC, MUSTARD SEEDS AND DRIED CHILLIES. WHEN ONIONS ARE GOLDEN IN COLOUR ADD INTO THE LENTIL MIXTURE. ADD THE THICK COCONUT MILK AND SALT TO TASTE. SIMMER UNCOVERED UNTIL THE GRAVY IS THICK

SERVE AND ENJOY!

UKRAINE

Varenyky INGREDIENTS DOUGH 2

CUPS

1

TSP

1

EGG

OF

FLOUR

SALT OR

2

EGG

1/2

CUP

WATER

1/2

CUP

MASH

1

TBSP

MELTED

YOLKS

POTATOES FAT

FILLING-MUSHROOM 1

SMALL

2-3 2

ONION

TBSP

CUPS

DICED

FINELY

BUTTER

CHOPPED,

COOKED

MUSHROOMS SALT

AND

2

EGG

DILL

YOLKS

TO

TASTE

YLIMAF

CHOPPED

PEPPER

ISULAFCIRK

Method 1. Prepare the dough MIX THE FLOUR AND SALT IN A DEEP BOWL. ADD THE EGG, MASH POTATO AND FAT. ADD ENOUGH WATER TO MAKE A MEDIUM-SOFT DOUGH. KNEAD ON A FLOURED BOARD UNTIL SMOOTH (TOO MUCH WILL TOUGHEN THE DOUGH) DIVIDE DOUGH INTO TWO PARTS AND COVER AND LEAVE FOR 10 MINUTES.

2. Prepare the filling SAUTE THE ONION IN BUTTER UNTIL TENDER. ADD MUSHROOMS AND COOK TOGETHER FOR ABOUT 10 MINUTES. SEASON TO TASTE. REMOVE FROM HEAT AND BEAT IN THE EGG YOLKS. ADD DILL AND ALLOW TO COOL THOROUGHLY.

3. Assemble ROLL DOUGH THIN ON FLOURED BOARD. CUT ROUNDS WITH A LARGE BISCUIT CUTTER OR GLASS. PLACE A SPOONFUL OF FILLING ON ROUND OF DOUGH, FOLD OVER TO FORM A HALF CIRCLE AND PRESS EDGES TOGETHER WITH FINGERS. BE SURE EDGES ARE SEALED WELL TO PREVENT FILLING FROM RUNNING OUT. COVER WITH A DAMP TEA TOWEL TO PREVENT DRYING.

4. Cook DROP A FEW AT A TIME INTO A LARGE PAN OF RAPIDLY BOILING SALTED WATER, STIRING GENTLY WITH A WOODEN SPOON TO SEPARATE THEM AND PREVENT THEM FROM STICKING TO THE BOTTOM OF THE POT.

CONTINUE BOILING RAPIDLY FOR 3-4 MINUTES OR WELL PUFFED.

REMOVED WITH A SLOTTED SPOON AND DRAIN THOROUGHLY. PLACE ON A DISH AND SPRINKLE GENEROUSLY WITH MELTED BUTTER.

SERVE WITH SAUTEED ONION AND SOUR CREAM.

TURKEY

Cig Borek INGREDIENTS DOUGH 2.5 1 2

CUPS

CUP TSP

OF

OF

FLOUR

WATER

SALT

FILLING 150G

GROUND

1

ONION

1

TSP

10PC

BEEF

(GRATED)

SALT FRESH

PARSLEY

FINELY

CHOPPED 1

TSP

GROUND

2

TSP

5

TBSP

BLACK

PEPPER

VINEGAR WATER

2

CUPS

VEGETABLE

OIL

YLIMAF

COOKING

ULGORANIC

Method 1. COMBINE FLOUR, WATER AND SALT IN A LARGE BOWL AND MIX WELL TO FORM A SOFT DOUGH. COVER BOWL WITH A DAMP CLOTH AND REST FOR 20 MINUTES

2. WHILE THE DOUGH IS RESTING, COMBINE THE GROUND BEEF, GRATED ONION, SALT, BLACK PEPPER, PARSLEY LEAVES, VINEGAR AND WATER.

3. REMOVE DOUGH FROM BOWL AND PLACE ON FLOURED SURFACE. DIVIDE DOUGH INTO 16 EQUAL PIECES. TAKE A PIECE OF DOUGH AND ROLL TO 4-5MM THICKNESS AND 18-20CM RADIUS USING A ROLLING PIN.

4. TAKE 1 SPOON OF FILLING AND SPREAD ACROSS HALF OF THE CIRCLE. FOLD THE EMPTY SIDE OVER THE FILLING SIDE AND SEAL EDGE BY PRESSING WITH YOUR THUMB OR A FORK- REPEAT FOR ALL PIECES OF DOUGH.

5. HEAT VEGETABLE OIL IN A PAN OVER A MEDIUM-HIGH HEAT. PUT THE HALF-MOON SHAPED DOUGH INTO THE SKILLET AND COOK ON BOTH SIDES UNTIL GOLDEN BROWN.

PLACE ONTO A PAPER TOWEL TO ABSORB EXCESS OIL

SERVE HOT.

MEXICO

Guacamole INGREDIENTS 2 1

AVOCADOS TSP

DICED

PREFERABLY

½

LIME

(LIME

(RIPE)

ONION, RED

ONION

JUICE,

FRESHLY

SQUEEZED) FRESH

CORIANDER

PINCH

OF

SALT

&

PEPPER

Method 1. MASH YOUR AVOCADOS IN A BOWL WITH A FORK, (IF THEY ARE RIPE IT IS VERY EASY), BUT KEEP ASIDE THE SEED OF THE AVOCADOS FOR LATER.

ADD IT TO THE BOWL; SQUEEZE THE LIME AND ADD IT ALONG WITH THE PINCH OF SALT AND PEPPER. 3. STIR THE MIXTURE UNTIL COMBINED; GIVE IT A TASTE TO

4. FINALLY, ADD THE SEED TO THE MIXTURE TO DELAY THE OXIDATION PROCESS OF THE GUACAMOLE WHEN IS EXPOSE TO AIR, THE LIME JUICE ALSO HELPS.

OJELATRA

CHECK IF YOU NEED MORE SALT OR LIME.

YLIMAF

2. DICE THE ONION AND CUT THE CORIANDER, ONCE CUT

PALESTINE

Kitef Kharouf INGREDIENTS FOR THE MARINADE 1

LAMB

SHOULDER,

½

ABOUT

2

2

OLIVE

TBSP

KG OIL

1

TSP

GROUND

1

TSP

TURMERIC

1

TSP

GROUND

1

TSP

MEAT

TSP

SALT

½

TSP

BLACK

GARLIC

CARDAMOM

CUMIN

SPICE

2

1

WEIGHING

PEPPER

BULB

FOR THE SAUCE 2

POTATOES,

2

CARROTS,

2

ONIONS,

3

GARLIC

2

TBSP

PEELED

PEELED

CLOVES,

GROUND

1

CUBE

1

TSP

SALT

1

TSP

BLACK

1

CUP

OIL CINNAMON

VEGETABLE

OF

STOCK

PEPPER

WATER

LEAVES

OR

1

THYME

SPRIG

HARAMAS

TSP

PEELED

YLIMAF

OLIVE

1

BAY

PEELED

Ingredients FOR THE RICE 2

CUPS

LONG-GRAIN

1

TBSP

1

ONION,

½

KG

OLIVE

OIL

FINELY

MINCED

1

TSP

MEAT

1

TSP

GROUND

1

½

1 4

TSP

TSP

DICED

MEAT

SPICE CARDAMOM

SALT

BLACK

CUPS

RICE

PEPPER

WATER

1

TSP

GROUND

CINNAMON

1

TSP

TURMERIC

1

TSP

VEGETABLE

OIL

Method 1. PREHEAT THE OVEN TO 420 °F/220 °C.

2. RUB THE SHOULDER OF LAMB WITH OLIVE OIL, THEN RUB CARDAMOM, TURMERIC, CUMIN, MEAT SPICE, SALT AND, BLACK PEPPER INTO THE MEAT. PROCEED TO PIERCE GARLIC CLOVES INTO THE MEAT OR USE YOUR FINGERS TO POKE HOLES TO PUSH THE GARLIC IN THE MEAT. MARINATE FOR 3-4 HOURS OR OVERNIGHT.

Method 3. CHOP THE POTATOES, CARROTS, AND ONIONS INTO LARGE CHUNKS AND ADD TO THE BAKING TRAY WITH OLIVE OIL AND GARLIC.

ADD CINNAMON, VEGETABLE STOCK, SALT AND BLACK PEPPER. THEN, ADD THE MARINATED MEAT AND WATER TO THE TRAY AND COVER WITH ALUMINIUM FOIL.

BAKE THE MEAT IN THE OVEN FOR AN HOUR AND ON THE 30 MINUTE MARK, ADD THE BAY LEAVES OR THYME.

4. WHILE THE MEAT IS COOKING, IMMERSE RICE ENTIRELY IN HOT WATER IN A BOWL AND LET SOAK FOR 30 MINUTES.

5. IN A FRYING PAN, ADD OLIVE OIL, ONION, MINCED MEAT, MEAT SPICE, CARDAMOM,

½ A TSP OF SALT AND BLACK PEPPER. FRY THESE CONTENTS

UNTIL DARK OR GOLDEN BROWN.

6. STRAIN THE RICE, PLACE BOTH THE MINCED MEAT AND THE RICE INTO A POT OR RICE COOKER. ADD WATER TO THE RICE COOKER WITH THE REMAINING SALT, CINNAMON, TURMERIC AND VEGETABLE OIL.

COOK FOR 1 HOUR AND 30 MINUTES.

SERVE WITH YOGHURT