Delicious recipes from all over the world

DELICIOUS RECIPES

from all over the world

2

Explanation and abbreviations

RECIPE

tbsp

=

tablespoon

1 pint

=

ca. 473 ml

tsp

=

teaspoon

1 ounce

=

pck

=

packet

inch

=

g

=

gram

kg

=

kilogram

ml

=

milliliter

l

=

liter

prep. time

=

preparing time

Dish type

Country

AMÊIJOAS À BULHÃO PATO

Main dish

Portugal

6

ca. 30 ml

BAVARIAN POTATO SALAD

Main dish / Side dish

Germany

8

ca. 2,5 cm

UKRANIAN WARENIKI – FILLED DUMPLINGS

Main dish

Ukraine

10

BACALHAU A GOMES DE SA

Main dish

Portugal

12

PAVLOVA

Dessert / Cake

Australia

14

MANGO PIE

Dessert / Cake

Germany

16

BEETROOT SOUP WITH MUSHROOM TORTELLINI

Starter / Main dish

Poland

18

BACON DUMPLINGS

Main dish / Side dish

Austria 20

HESSIAN APPLE WINE CAKE

Dessert / Cake

Germany

SARMA

Main dish

Croatia 24

PASTA SALAD „CAPRESE“

Starter / Main dish Italy 26

GALLO PINTO

Main dish

Costa Rica

28

COOKING CHEESE WITH “MUSIC”

Starter / Main dish

Germany

30

PERUVIAN STIR-FRIED BEEF

Main dish

Peru 32

WELSH DU CH‘NORD

Main dish

France 34

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

Main dish

China 36

ORIGINAL BELGIAN WAFFLES

Dessert / Cake

Belgium

COLOMBIAN GUACAMOLE

Starter / Side Dish

Columbia

40

DIBBELABBES

Main dish

Germany

42

REFRESHING SALAD WITH SALMON

Starter / Main dish

Lithuania

44

CHICKEN IN THICK GRAVY

Main dish

India 46

IRISH CHRISTMAS (PLUM) PUDDING

Dessert

Ireland 48

CROCKPOT OYSTER STEW

Main dish

USA 50

SPICY KOREAN SEAFOOD AND VEGETABLE STEW

Main dish

South Korea

52

LITHUANIAN COLD BEET SOUP

Starter / Main dish

Lithuania

54

22

38

3

USA

Austria

• Crockpot oyster stew (p.50)

• Bacon dumplings (p.20)

Costa Rica

Lithuania

• Gallo Pinto (p.28)

• Refreshing salad with salmon (p.44) • Lithuanian cold beet soup (p.54)

Colombia • Colombian guacamole (p.40) Peru

Poland

• Peruvian stir-fried beef (p.32)

• Beetroot soup with mushroom tortellini (p.18)

Ireland

Ukraine

• Irish Christmas (plum) pudding (p.48)

• Ukranian Wareniki – filled dumplings (p.10)

Germany

Croatia

• Bavarian potato salad (p.8) • Mango pie (p.16) • Hessian ppple wine cake (p.22) • Cooking cheese with “music” (p.30) • Dibbelabbes (p.42)

• Sarma (p.24)

Belgium

China • Sweet and spicy stir fry with chicken and broccoli (p.36) South Korea

• Original Belgian waffles (p.38)

• Spicy Korean seafood and vegetable stew (p.52)

France

India

• Welsh Du Ch‘Nord (p.34)

• Chicken in thick gravy (p.46)

Portugal

Australia

• Amêijoas à Bulhão Pato (p.6) • Bacalhau a Gomes de Sa (p.12)

• Pavlova (p.14)

Italy • Pasta salad „Caprese“ (p.26)

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5

AMÊIJOAS À BULHÃO PATO Carla Saraiva Mertens Ingredients •

1 kg fresh (venus) clams

•

½ cup olive oil

•

6 cloves garlic, peeled and sliced

•

1 bunch cilantro finely chopped

•

½ cup dry white wine

•

2 tbsp kosher salt

•

Salt

•

Pepper

•

1 lemon (or lime)

Instructions 1. Dip the clams in a large amount of water with the coarse salt for 3 hours. They will desalinate and get rid of the sand they contain. Place in the refrigerator.

2. Rinse thoroughly and several times in cold water to completely get rid of sand.

3. Use a brush to scrape the shells to remove the last traces of sand as well as any marine residues.

4. Pour the olive oil in a large Dutch oven. Add the garlic and cilantro. Cook over medium heat for a few minutes.

5. Add the dry white wine and bring to a boil. Add the clams. Season with salt and pepper.

6. Cover and cook over medium heat until the clams open, about 5 to 10 minutes.

7. Once all the clams are open, place them on the serving dish and let the sauce boil over high heat for 2 minutes. Pour the sauce over the clams.

8. Sprinkle with lemon juice before eating.

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7

BAVARIAN POTATO SALAD Götz Berberich

Ingredients

Special information

•

2 pounds small Yukon gold potatoes of similar size

Servings: 4

•

1 red onion chopped

Prep. Time:

•

1/2 cup beef bouillon or vegetable bouillon

Cook Time: 30 min

•

5 tbsp white vinegar

Total Time:

45 min

•

1 tsp dijon mustard

•

2 tbsp canola oil

•

1/2 tsp sugar

Note:

This Bavarian Potato Salad will keep fresh for a few days in the fridge.

Take it out 30 minutes before serving!

•

1/4 cup chives chopped

•

Salt and pepper

15 min

Instructions 1. Leave the potatoes in their skins. I use a fan steamer and a pan to boil my potatoes in steam because they taste better this way, but if you don't have a steamer boil them in lightly salted water. It will take 25-30 minutes until your potatoes are boiled.

To check if they're ready, pierce them with a skewer in the thickest part , they shouldn't be hard in the centre.

2. Let the potatoes cool down a little bit until you can handle them, then peel the potatoes and slice them into quarter-inch slices. Put the sliced potatoes in a large bowl and set aside.

3. In a medium sauce pan add a dash of oil and stew the chopped onions a little bit but don't brown them.

After a minute add the broth, vinegar, sugar, and mustard. Season with salt and pepper to taste.

4. Pour the hot mixture over the potatoes. Mix the salad gently and let it sit for 20 minutes.

5. Sprinkle with chives and serve lukewarm!

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9

Special information

UKRANIAN WARENIKI – FILLED DUMPLINGS

One of my favorite childhood memories is of my whole family sitting around the kitchen table and making wareniki with different fillings. Taking a bite of these homemade dumplings brings me back to those childhood days.

Svetlana Renschler

Conveniently wareniki can be made out of the cheapest ingredients available. The dough is a simple mix of egg, flour, water and salt. And stuffing can be anything: from mashed potatoes with mushrooms and fried onions, pickled cabbage, minced meat and even cherries! Ukranians put sour cream on almost every dish so also wareniki taste great with it.

Ingredients Dough:

Potato filling:

•

1 egg

•

8 potatoes and 4 onions

•

320 g wheat flour

•

Butter for the pan

•

250 ml water

•

1 pinch of salt

Instructions 1. Put one cup of flour into a deep bowl and add salt.

2. Warm up water till 30-35 degrees and add it to the bowl. Beat up one egg. Mix all ingredients thoroughly.

3. Add the second cup of flour and place the mixture on surface covered with flour. Knead the dough with your hands.

If it is sticking add some flour. Continue kneading the dough until it becomes elastic.

4. Wash, peel and cut the potatoes into big pieces. Cook the potatoes in the salted water for 20-25 mins.

Peel and dice the onion. Heat the butter in the frying pan; brown the onion.

5. Pour off the water from boiled potatoes; mash it. Add the 1/3 of fried onion, butter, pepper, salt and stir well.

Set the stuffing aside to cool.

6. Split the dough into two rolls and cut them into little pieces. Shape thin tablets with rolling pin.

Dip each side of the table in the flour.

7. Spoon the stuffing in the middle of the tablet and stick edges together.

8. Put the finished wareniki on the flat working surface and powder with flour.

9. Cook the wareniki in salted water for 3-4 mins until they float up to the top.

10. Season the cooked wereniki with the remaining browned onion and serve with sour cream.

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11

BACALHAU A GOMES DE SA Nadine Pinto

Ingredients •

1 Kg boneless salt cod (Rehydrate Cod by soaking in large pan with water for a few days in fridge changing the water twice a day)

•

2 Kg small peeled potatoes cut into 2,5 cm slices

•

2 large onions

•

3 gloves chopped garlic

•

1 bay leaf

Special information •

1 tsp salt

•

1 tsp pepper

•

1 cup olive oil

•

1 cup olives

•

6 hard boiled eggs

•

2 tsp chopped parsley

•

2 cloves of chopped garlic or 1 tsp garlic powder

There’s a saying in Portugal; “There’s a recipe using Bacalhau for 365 days of the year”!

But this classic, is not only a year-round treat it’s also a must have Christmas favorite.

In fact it wouldn’t be a traditional Portuguese Christmas Eve diner without it!

Instructions 1. I n large pan, place potatoes covered with cold water. Add salt, bring to boil and cook for 10 minutes.

Place boneless codfish over boiling potatoes and cook for about 8 minutes or until flaky.

2. Remove cod fish from pan and set aside to cool. Potatoes should be done but pierce with fork to check.

Drain potatoes and set aside to cool. Slice the potatoes into ¼ inch slices.

3. In large skillet, saute sliced onions, ½ tsp salt and bay leaf in ½ cup of the olive oil until golden brown.

Add garlic during the last 2 minutes of cooking. Remove the bay leaf and let the onions cool fir a few minutes.

4. Grease a large deep oven proof pan with olive oil. Start layering the potatoes, flaked cod then onions.

5. Drizzle olive oil and pepper over each layer. Add garlic powder if you like more garlic flavor.

6. Make sure you end up with onions on top. Cover with foil and cook for about 20 minutes.

Arrange cooked egg slices on top of the onion layer.

7. Cook uncovered for another 5-10 minutes to desired crispness.

8. Remove from oven and add parsley and olives for garnish (add more salt, pepper or garlic if desired).

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13

PAVLOVA Lucia Santoso

Ingredients

Special information

•

4 egg whites

Prep. Time:

30 min

•

1/4 cups white sugar

Cook:

1h

•

1 tsp vanilla extract

Ready in:

2h

•

1 tsp lemon juice

•

2 tsp cornstarch

•

1 pint heavy cream

•

6 kiwi, peeled and sliced or berries

Instructions 1. Preheat oven to 150 degrees. Line a baking sheet with parchment paper. Draw a 23 cm circle on the parchment paper.

2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice and cornstarch.

3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

4. Bake for 1 hour. Cool on a wire rack.

5. In a small bowl, beat heavy cream until stiff peaks form; set aside.

6. Remove the paper, and place meringue on a flat serving plate.

7. Fill the center of the meringue with whipped cream, and top with kiwifruit slices or if you prefer you can use beeries.

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15

MANGO PIE Klaus Hornischer

Ingredients Flan case:

Mousse:

•

200 g chocolate (70% cocoa)

•

500 g vanilla curd

•

60 g popped amaranth

•

2 large mangos (at least 400g pulp)

•

15 g of fresh ginger

•

1 lime

•

1 tsp cinnamon

•

80 g brown sugar and 40 g of gelatin

•

250 ml whipping cream

•

Grated chocolate (optional)

Instructions 1. Cut the ginger into tiny cubes, possibly crush it.

2. Coat a cake springform pan (26cm) with baking paper. Melt the chocolate in a waterbath, stir the cinnamon and ginger into the molten choco-late, then add the amaranth pops. Put the amaranth-chocolate mixture into the springform and gently spread it out. Compress as little a possible, just enough to result in a homogenuously co-vered bottom of the springform.

Allow the flan case to set in the refrigerator for one hour.

3. Whip the cream until it is stiff.

4. Peel the mangos, remove the pit stones and cut half of the mango pulp into tiny cubes. The second half of the pulp mash in a blender. Add the juice of the lime and the vanilla curd to the mango puree and mix, then carefully stir the gelatine in.

5. Add the brown sugar and the mango cubes and mingle, then gently fold the whipped cream in. Now pour the mango mousse onto the amaranth-chocolate base in the springform and smooth it out.

6. Keep the pie for at least three hours in the refrigerator, then sprinkle the top of the pie with the grated chocolate.

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17

BARSZCZ CZERWONY Z USZKAMI (BEETROOT SOUP WITH MUSHROOM TORTELLINI) Malgorzata Werner Ingredients Soup:

Tortellini filling:

•

300 g fresh beetroots

•

40 gr dried porcini mushrooms

•

1,5 l vegetable or beef stock

•

1 onion

•

2 tbsp fresh lemon juice

•

butter for frying

•

2 tbsp white vinegar

•

1 tsp sugar

Tortellini dough:

•

1 clove of garlic

•

200 g flour

•

1 bay leaf

•

75 ml hot water

•

Salt & pepper

•

1 egg and 1 pinch of salt

Instructions 1. Wrap the beetroots in aluminium foil and bake them until tender, for about 30 – 45 minutes (200 °C). In the meantime, soak the dried mushrooms for about 30 minutes.

2. Chop the soft mushrooms very finely, best using a food processor. Also chop the onion finely and fry it in butter until golden.

Add the mushrooms and fry for several minutes. Add salt & pepper to taste.

3. Make the tortellini dough by mixing flour, water, egg, butter and salt. Knead the dough and then let it rest for at least 15 minutes. Roll out the dough thinly (2-3 mm) and cut out circles using a small glass. Place 1 tsp. of filling on each circle.

Create the tortellini by first folding the circles in half and closing in the filling, then connecting the ends of the half-circle.

4. When cool enough to handle, peel the baked beetroots and cut them into stripes. Bring the stock to the boil, then reduce to low heat. Add the beetroot stripes, vinegar, sugar, garlic, bay leaf, salt & pepper. Simmer for at least 10 minutes.

Add lemon juice, salt & pepper to taste (usually, lots of pepper).

5. Cook the tortellini in boiling water until they float. Serve with hot soup.

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19

TYROLEAN SPECKKNOEDEL (BACON DUMPLINGS) Sandra Morandell-Eberl Ingredients •

300 g of stale bread rolls

•

100 g of smoked bacon (Speck)

•

1/2 onion

•

10 g butter, melted

•

3 eggs

•

1/4 l milk

•

4 tbsp chopped parsley

•

Salt, pepper and chives

•

1 - 2 tbsp flour

Instructions 1. Cut the bread rolls into cubes (approx.1 cm wide), and place in a bowl. Cut the bacon into small cubes and roast over medium heat until it starts to become translucent. Peel and chop the onion finely, roast with the bacon until the onions become translucent, too. Add half of the parsley and continue to roast briefly.

2. Add the roasted mixture to the cubed bread. Beat the eggs and milk together, add to the bread mixture with the rest of the parsley. Sprinkle in the flour and add the butter, season with salt and pepper, and mix well to blend all the ingredients.

Allow to rest for 30 minutes.

3. Bring to a boil at least 3 liters of salted water. With your hands, form the dumpling mixture into 8 balls, and add them gently to the boiling water. Let the dumpling cook in boiling water for approx. 2 minutes, then reduce to a simmer for another 15 minutes.

4. The Speckknoedel are served in a hot broth, or with sauerkraut or salad.

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21

HESSISCHER APFELWEINKUCHEN (HESSIAN APPLE WINE CAKE) Anna Laib Ingredients Dough:

Pudding:

Covering:

•

100 g of butter

•

750 ml cider or apple juice

•

•

100 g of sugar

•

180 g of sugar

•

250 g flour

•

1 pck of vanilla sugar

•

1 egg

•

2 pck vanilla pudding powder

•

1 tsp baking powder

•

1 pck of vanilla sugar

1 kg apples, peel and slice

Instructions 1. Knead the ingredients for the dough together.

2. Make a pudding out of the ingredients.

3. Place the dough in a springform pan and work out a border.

4. Spread the apple slices on it and brush over the pudding.

5. Baking time: 150 degrees, about 1 hour.

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23

SARMA (KRAUTWICKEL) Pamela Rauchbach Ingredients Stuffed cabbage:

Sauce:

•

1 head of sauerkraut or ready spiced leaves in the Turkish specialty store

•

1 tbsp flour

•

2 tbsp butter

•

500 grams of minced meat mixed

•

1 tsp paprika sweet

•

½ cup cooked rice

•

1 tbsp tomato paste

•

1 onion

•

1 tbsp vegetable broth

•

4-5 cloves of garlic

•

3 bay leaves

•

2 tbsp paprika sweet

•

1 liter of water

•

2 tsp salt and pepper

•

Oil

Instructions 1. Preparation: Approximately 10 strips of bacon. Use 1 can of sauerkraut or the remaining leaves of the cabbage rolls.

2. Sarma stuffing: Chop the onions and fry in olive oil, add the garlic and minced meat and steam. Add peppers and approx. 10 min. continue to simmer. Set aside, add rice, mix and let cool slightly.

3. Sarma wicks: Either take ready leaves or cut off as many leaves as possible from the sauerkraut head and remove the stem. Place minced meat on the center of the sauerkraut leaf, turn the right and left sides towards the middle and roll them to a roulade, with thread, toothpick or similar. Fix. (Use one can of sauerkraut or the remaining leaves of the cabbage rolls.)

4. Sarma sauce: For the roux, heat butter, add flour. Then, add paprika and sweat briefly so it does not get bitter, add tomato paste and deglaze with hot water. Add vegetable stock. Add bay leaves.

5. Dressing: In a large pot always alternating sauerkraut and cabbage stratified. If the fresh leaves of sauerkraut are used, first cut into thin strips, season with pepper and salt, juniper, bay leaf and white wine.

6. As the top layer, layer the belly fat. Add the sauce and simmer for 1 hour. The cabbage wraps must be completely covered.

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PASTA SALAD „CAPRESE“ Thomas König

Ingredients

Special information

300 g pasta (e.g. Farfalle or Fusilli)

•

100 g green olives

Ingredients:

for 6 people

•

Salt and pepper

•

1 glass of dried tomatoes

Preperation:

easy

•

1 medium-size onion

•

1 bunch of rocket salad

Prep. Time:

40 min

•

6 tbsp balsamico vinegar

•

1 bunch of basil (optional)

•

1 tsp sugar

•

6 tbsp olive oil

•

2 packets (à 150 g) of mini mozzarella cheese

•

Instructions 1. Cook the pasta in plenty of salted water for about 10 minutes. Quench and allow to cool.

2. Peel onion and chop finely. Stir with 6 tablespoons of vinegar, salt, pepper and sugar.

Beat the oil underneath. Mix marinade and pasta.

3. Drain mozzarella. Wash tomatoes and basil. Set some basil aside for garnish, cut the rest into strips.

Wash and cut rocked salad. Halve olives. Cut dried tomatoes into pieces. Mix everything with the pasta and season again.

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27

GALLO PINTO Patrick Alvarado

Ingredients •

50 g of butter

•

2 onions, chopped

•

2 bell peppers, chopped (rote Paprika)

•

4 cloves of garlic, minced

•

2 cups of precooked white rice (preferably 1 day-old and refrigerated, parboiled rice works well)

•

2 cups of precooked black beans and the reserved cooking liquid (you can get them raw from an Asian or African store or precooked in a can in REWE)

•

1 roll of cilantro, chopped

•

about 2 spoons of Salsa Lizano sauce (best substitute: Worcestershire sauce)

•

Salt and pepper

Instructions 1. Sauté chopped bell pepper and onions in butter until peppers are soft and onions are translucent. Add minced garlic, until fragrant. Add the Salsa Lizano (or Worcestershire sauce) and the cooking liquid of the black beans (don’t add the beans themselves yet!) and stir until it starts boiling. Add the black beans and stir until it starts boiling. Add the white rice and mix everything together. Cook until heated through and most of the liquid is absorbed, but not dry. Stir in chopped cilantro. Season to taste with salt and pepper.

2. To cook beans from dry: Place 1 pound sorted, rinsed black beans in a large bowl and add enough cool water to cover by 1-2 inches. Soak overnight, 8-12 hours. Drain beans, transfer to a large pot and cover with fresh, cool water by 1-2 inches. Bring to a boil, reduce heat to low to maintain a gentle simmer, and cook until beans are tender throughout. This will take 1-2 hours, depending on size and age of beans. Add a few pinches of salt to the water when beans are just starting to get tender (adding salt too soon will add to the cooking time).

Cool and store beans in their cooking liquid.

3. Salsa Lizano is essential to this dish. It's available in some Latin markets and can be ordered online. If you're absolutely unable to locate Salsa Lizano, you can make this recipe with Worcestershire Sauce, but the flavor will not be traditional. If using Worcestershire Sauce, you can add ground cumin to the rice to bring some of the taste of the Lizano to the dish.

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29

COOKING CHEESE WITH “MUSIC” (KOCHKÄSE) Franz Doepp Ingredients Cooking cheese:

"The music":

•

1 head of sauerkraut or ready spiced leaves in the Turkish specialty store

•

•

500 grams of minced meat mixed

•

3 tbsp white wine vinegar

•

½ cup cooked rice

•

3 tbsp oil and 3 tbsp water

•

1 onion

•

4-5 cloves of garlic

•

2 tbsp paprika sweet

•

2 tsp salt and pepper

•

Oil

2 onions (ideally red, otherwise white)

Ideally side dishes: •

Caraway

•

Best served with freshly baked farmhouse bread or rustic bread (and with "the music")

Instructions 1. "The music": Finely chop the onions or cut into thin slices and mix in a bowl with vinegar, oil and water.

Season with salt and pepper and allow to steep.

2. Cooking cheese: First, cut the Harzer cheese / cheese into small thin pieces. Put the margarine and cream in a pot and heat slowly, prevent cooking. Then add the hand cheese in a timely manner and let it melt with constant stirring (slightly light, never start cooking). Stir again and again. If the mixture is nice and creamy, add the quark and stir well. Depending on the taste and preference stir in cumin, this can alternatively be served to the finished dish. Pour the cooking cheese in an airtight bowl to cool. Then put it in the fridge with "the music" overnight.

3. Finally enjoy the tasteful local food “Kochkäse” on bread (maybe in addition to caraway) with one or more teaspoons “music”.

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31

Special information One of Peruvian children’s favorite food. The Lomo Saltado. It is a traditional Peruvian delicacy and almost as popular as our Peruvian Ceviche. If you never heard of it, just imagine a fusion dish that mixes the Chinese stir-fry tradition with Peruvian ingredients such as yellow chili pepper (es. Ají Amarillo) and tomato. Give it a try. I am sure you will love it!

LOMO SALTADO (PERUVIAN STIR-FRIED BEEF) Miguel Cordova Ingredients 500g sirloin steak cut in slices (or other beef steak)

•

2 tbsp soy sauce

Garnish

•

3 tbsp red wine vinegar

•

•

2 garlic cloves, minced

•

1/3 cup beef broth

•

3 tbsp vegetable oil

•

•

1 small red onion cut in thick slices

•

2 plum tomatoes cut in thick slices

Salt (tip: seasons lightly as soy sauce and beef broth already contain salt) and pepper

•

1 seeded and ribbed yellow pepper (tip: ask for Aji Amarillo at any market for South American products) cut in thin slices

•

French fries and fluffy white rice

Instructions 1. Season the beef with garlic, salt and pepper.

2. Put a wok or a pan over very high heat. Stir in oil and cook the meat, a few slices at a time (so they do not steam and the meat browns). Cook each batch 2 minutes.

3. Stir in the onion, tomato, yellow peppers, and stir for about 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy. Stir in soy sauce and vinegar on sides of wok or pan. Mix everything. Add beef broth and cook 1-1/2 minutes. Taste for seasoning.

4. Turn off the heat and serve at once with French fries and white rice. (Alternative: mix the French fries with the beef.

Add with chopped cilantro and serve with white rice. Cilantro is only optional.)

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33

WELSH DU CH‘NORD Joyce El Hokayem

Ingredients

Special information

•

200 g cheddar cheese

•

1 tsp mustard

•

100 ml blond beer (pick your favorite)

•

Pinch of salt and pepper (salt is optional)

Welsh du ch’nord (Welsh of the north) is one of the main dish specialties of Lille, one of the most charming cities with warm-hearted people in northern France, in French Flanders. On the Deûle River, nears France’s border with Belgium, it is the capital of the Hauts-de-France Region and the prefecture of the Nord department. Bon appetit!

•

1 slice of country bread (or Urbrot)

•

1 large slice of turkey or ham, or 2-3 smaller slices

•

1 egg (optional), fried

Ingredients are for one serving!

Instructions 1. Preheat oven to 180 °C. 2. Melt cheddar cheese with beer, mustard, salt and pepper in a pot until turns into a past.

3. Dip the country bread in the beer. Add the ham or turkey on tip of the bread inside of the ramekin.

Pour the cheedar on top of the bread.

4. Place the ramekin in the oven until it turns golden brown, ca. 10 Minutes.

5. Add a fried egg to the top if you like and enjoy with a bottle of good beer.

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35

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI Xiaoyue Wang

Ingredients •

3 cups broccoli florets

•

1 tbsp olive oil

•

2 skinless, boneless chicken breast halves - cut into 1inch strips

Special information 1 tbsp low sodium soy sauce

Prep. Time:

•

1/2 tsp ground ginger

Ready in:

•

1/4 tsp crushed red pepper

•

•

1/4 cup sliced green onions

•

4 cloves garlic, thinly sliced

•

1/2 tsp salt

•

1 tbsp hoisin sauce

•

1/2 tsp black pepper

•

1 tbsp chile paste

•

1/8 cup chicken stock

10 min

Cooking Time: 20 min 30 min

Instructions 1. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.

2. Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.

3. Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

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37

ORIGINAL BELGIAN WAFFLES Nathalie Bock

Ingredients

Special information

•

2 cups all-purpose flour

Prep. Time: 30 min

•

3/4 cup sugar

Makes:

•

3-1/2 tsp baking powder

•

2 large eggs, separated

•

1-1/2 cups whole milk

•

1 cup butter, melted

•

1 tsp vanilla extract

•

Sliced fresh strawberries or syrup

10 waffles (about 4-1/2 inches)

Instructions 1. In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks.

Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined.

Beat egg whites until stiff peaks form; fold into batter.

2. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

3. Serve with strawberries or syrup.

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39

COLOMBIAN GUACAMOLE Sonia Vivas

Ingredients •

1 large ripe avocado (12 to 13 ounces), peeled, pitted, coarsely chopped

•

3 tbsp coarsely chopped fresh cilantro

•

3 tbsp coarsely chopped green onion or sweet onion (such as Maui or Vidalia)

•

2 tbsp chopped serrano chiles with seeds

•

Tomatos

•

2 1/2 tbsp (or more) fresh lime juice

•

Coarse kosher salt

Instructions 1. Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth.

2. Add tomatos and 2 1/2 tablespoons lime juice and process to blend.

3. Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired.

4. Do ahead: Can be made 2 hours ahead. Cover and chill.

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DIBBELABBES Thorsten Vogt

Ingredients •

250 g of smoked bacon (simply omit dried meat for vegetarian options)

•

2 kg of raw potatoes

•

2 leeks

•

2 eggs

•

salt, nutmeg, pepper

Instructions 1. Finely grate the raw potatoes and squeeze in a dishcloth.

2. Thoroughly mix the potatoes with the eggs in a bowl, season with pepper, salt and nutmeg and set aside.

3. Fry the smoked bacon in a frying pan, add a little leek. Then add the potato mixture and fry vigorously while turning so that many "Kerschdscher" ("crumbs") are produced.

4. If necessary, season with salt, pepper and nutmeg.

5. Enjoy the dish with applesauce and drink a beer!

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GAIVIOS SALOTOS (REFRESHING SALAD WITH SALMON) Dalia Paasch Ingredients •

100 g smoked salmon

•

Few lettuce leaves

•

2 big apples

•

Half of a cucumber

•

8 radishes

•

250 ml natural yogurt

•

1 spoon of mustard

•

Salt

•

Pepper

•

Fresh dill

Instructions 1. Cut lettuce leaves into small pieces.

2. Cut cucumber and apples into cubes.

3. Cut radishes into slices and salmon into pieces.

4. Chop the fresh dill.

5. To prepare the sauce, mix yogurt with mustard, pepper and salt. Put cut vegetables and dill in the bowl, mix them and distribute in the plates.

6. Put pieces of salmon on top of mixed vegetables and then put the sauce. Enjoy!

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CHICKEN IN THICK GRAVY Sajo Kaduthanam

Ingredients

Special information 1 small tomato, coarsely chopped

Prep. Time:

•

2 tsp vanilla extract

Ready in:

1 tsp cumin seeds

•

3 cups flour

•

1 onion, finely chopped

•

1/2 tsp salt

•

5 cloves garlic, minced

•

•

2 tbsp minced fresh ginger root

1 1/2 cups pearl sugar (such as Lars' Own®)

•

2 tbsp vegetable oil

•

2 tbsp ghee (clarified butter)

•

8 chicken legs, skin removed

•

•

25 min

Cooking Time: 1h 5 min 1h 30min

Instructions 1. Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color.

2. Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes.

Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.

3. Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes.

Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes.

4. Garnish with cilantro to serve.

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IRISH CHRISTMAS (PLUM) PUDDING David Jackson

Ingredients •

Grated rind and juice of 1 lemon and of of 1 orange

•

1 large apple, grated finely

Special information •

2 tsp mixed spice (cinnamon, ginger, cloves, nutmeg) 3 tbsp Whiskey 1 cup fresh white breadcrumbs

•

1 cup sultanas

•

•

1 cup raisins

•

•

1 heaped tbsp chopped or flaked almonds

•

1 cup self raising flour

•

1 heaped tbsp chopped cherries

•

2 eggs, beaten together

•

1 tbsp chopped mixed peel

•

½ tsp salt

•

½ cup brown sugar

•

4 oz (1 stick) butter

This is enough to make a pudding in a 1 pint pudding bowl. You will need: •

Some waxed or greaseproof paper to cover the pudding or you can use a pudding bowl with a tight fitting lid

•

A little additional butter to grease the inside of a pudding bowl before adding the pudding mix

Instructions 1. Mix together all the ingredients above, down to and including, the whiskey, in a large bowl. Cover and leave for at least 3-4 hours or overnight.

2. Stir the breadcrumbs through the fruit mix. Using an electric blender, mix the flour, eggs,salt and butter together.

Add to the fruit mix and stir well. If the mixture seems a little dry add a dessertspoon or two of milk.

3. Put the mixture into a bowl and cover tightly using the lid or a cover made from several layers of greaseproof or waxed paper held in place with string.

4. Place the bowl in a saucepan of water, with the water coming about 2/3rds up the side of the pudding bowl. Bring to the boil then reduce the heat to a bare simmer. Cover the saucepan with a well fitted lid. Simmer like this for about 6 hours. You will probably need to top the water up now and then – keep an eye on it.

5. The cooked pudding will keep for months. When it is needed, steam it again for about 2 hours in the bowl, or turn out of the bowl and reheat in the microwave oven for about 5-10 mins.

6. Serve with sherry or brandy sauce or fresh cream.

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CROCKPOT OYSTER STEW Doreen Pei Ching Ng

Ingredients

Special information

•

8 cups whole milk

•

1 tsp salt

•

1 small onion, minced

•

•

2 cloves garlic, minced

2 tsp Worcestershire sauce

•

1 red bell pepper, chopped

•

•

1 cup frozen hash brown potatoes, thawed and drained

1/4 cup chopped fresh chives

•

1/2 cup butter

•

2 pints fresh oysters or 2 cans (8 oz.) whole oysters, drained, reserving liquid

Oyster stew is a traditional Christmas Eve recipe.

This version is easily made in your crockpot, so you can wrap gifts, decorated the Christmas tree, or just sit and relax while it cooks.

Instructions 1. In 4 quart crockpot, combine milk, onion, garlic, red bell pepper, and thawed potatoes and cook, covered, on high for 1-1/2 hours.

2. Toward the end of this cooking time, in large heavy saucepan, melt butter and add oysters with liquid. Simmer on low until edges of oysters curl, about 4-5 minutes.

3. Add salt and Worcestershire sauce to the oysters and stir well.

4. Add oyster mixture to crockpot, cover, and cook on low for 2-3 hours, stirring occasionally.

5. Sprinkle with chives and serve.

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SPICY KOREAN SEAFOOD AND VEGETABLE STEW Juyun Pak Ingredients Broth: • 4 tbsp lard (purchase it here) • 1 small white onion, sliced thin • 2 fresh red or green chiles, such as finger chiles • 5 scallions, white portion sliced thin and green portion reserved • ¾ tbsp finely chopped ginger and 2 tbsp finely chopped garlic • 6 cups warm seafood broth (this is a good option, if you can't make your own) • 1 tbsp Korean red pepper flakes, 1 tbsp Korean red pepper paste and 3 tbsp fish sauce* • 1 tsp honey and unrefined sea salt

Vegetable: • 2 small young white radishes, preferably Korean or Daikon radish, sliced into ¼ inch thick coins • 3 medium shiitake mushrooms, sliced ¼ inch thick • 1 medium carrot, sliced into ¼ inch thick coins • 1 handful enoki mushrooms, roots trimmed and separated • 4 baby tatsoi • 1 handful of pea shoots, if available • ½ bunch of water dropwort or watercress, if available • Reserved scallion greens cut in to 2-inch pieces

Fish: • 1 pound firm white fish cut in to large chunks • 1 pound shrimp • 1 pound clams To serve: • fresh cilantro, roughly chopped • fresh mung bean sprouts • reserved sliced chile * All Korean ingredients as well as sustainable fish, clams and shrimp you can find here: www.nourishedkitchen.com.

Instructions 1. In a heavy pot, heat lard over medium-high heat until it melts.

Add onion, sliced chile peppers, and sliced white scallion. Fry them gently in the hot fat, until they begin to brown slightly, 3 to 4 minutes.

Stir occasionally.

2. Add garlic and ginger, stir continually until very aromatic, about 2 minutes.

Take care not to let the aromatics burn. Ladle in warm broth, scraping up any bits of aromatics they may have accumulated on the bottom of the pan with your spoon. Bring to a light simmer, and add Korean

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simmer for 5 minutes, then lower the pepper paste and flakes, fish sauce heat again. and honey. Stir, taste and add salt as needed. If it's a bit too spicy for you, 5. Add shrimp and clams, cover and tone it down with more honey. allow clams to open, and then add 3. Bring broth to a boil and add radish, fish chunks. Careful not to overcook shiitake, carrots, enoki and baby the seafood. Once the seafood is tatsoi. Once at a boil, decrease the cooked, taste one last time, making heat to its lowest setting, cover, and any necessary adjustments for spice then let it cook about 15 minutes. and salt.

We want the vegetables to soften 6. Remove from heat, add garnishes, and add flavor to the broth. and serve with rice. (This seafood 4. Add the water dropwort or watercress, pea shoots and reserved green scallions. Bring back to a light

soup is traditionally served with a variety of banchan-traditional Korean sidedishes.)

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ŠALTIBARŠČIAI (LITHUANIAN COLD BEET SOUP) Gabriele Jäkel Ingredients

Special information

Soup:

Prep. Time:

20 min

Serving:

6

•

200 g boiled & cooled beetroot (about 2 medium beets)

•

100 g cucumber (about 2 large pickling cucumbers, either fresh or pickled – see note above)

•

6 spring onions or 10 green onion leaves

•

2 hard-boiled eggs

•

Bunch fresh dill

•

1,5 litres / 3 pints kefir (or 500 ml / 1 pint thick natural yoghurt and 1 litre / 2 pints buttermilk)

•

Juice of ½ a lemon (optional)

•

Salt to taste

Side dish: •

200 g potatoes

Instructions 1. Peel the potatoes and chop into bite-sized pieces. Place in a saucepan of boiling water, add a good pinch of salt and boil until a knife can easily pierce the flesh.

2. While the potatoes are boiling, assemble the soup.

3. Slice the beetroot & gherkins into fine julienne. Chop the eggs into small dice. Chop the scallions or onions leaves into 1 cm (½ inch) pieces. Finely chop the dill.

4. Pour the kefir into a large bowl or saucepan and add the chopped ingredients and half of the lemon juice, holding back some of the dill for garnish.

5. Taste and season salt and additional lemon juice as required.

6. Ladle the soup into bowls and sprinkle with the remaining dill.

7. Serve the potatoes on a side plate so that they do not heat the soup.

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