DEI COOKBOOK

EU DEI COOK BOOK Special thanks to all the Amazonians recipe contributors and authors! This book would not exist without YOU! Prepared by: Loubna Alillat Nilay Kasap Kate Wakefield Sponsored by: GES DEI Develop & Retain Pillars

Issue 1 | October 2022

CONTENT: COOK-BOOK TEAM THOUGHTS COOKING LEADERSHIP PRINCIPLES RECIPES 1. Rice & Peas 2. CrafuncIns 3. Salmorejo 4 .Rougail Tomates 5. Nyama Fry 6. Sutlac 7. Vegan Pieroge with Mushroom Sauerkraut Filling 8. Chicken Liver Paté 9. Potato salad 10. Pelmeni 11. Lamb Scouse 12. Melktert 13. Shopska salad 14. Toll House Chocolate Chip Cookie 15. Irish Soda Bread 16. Lohikeito 17. Pease Pudding 18. Boeuf Bourguignon 19. Medovik 20. Chapli Kebab 21. Soda Farls 22. Placki Kartoflane 23. Yorkshire Pudding 24. Risotto Alla Milanese 25.Vegetarian Chopped Liver 26. Flamenquin Cordobes 27. Papanasi 28. Gimbap 29. Banista 30. Tagine

COOK-BOOK TEAM THOUGHTS We are part of the DEI Develop & Retain & Engage pillar champions and also happen to be passionate about food as well. While we were coming up with creative initiatives to showcase our diverse Amazonian teams, we thought what could be more diverse and inclusive than international food represented in a cookbook? Our own Amazonian Cookbook!

So here we are, Nilay, Kate and Loubna, three DEI passionate Amazonians sharing with you the pride and home recipes received from our amazing authors; who kindly accepted to contribute to give us a delicious sneak peak of their culture.

The book represents 20 countries which we believe is a great start and do hope we can extend it further in the next editions!

We hope this book will be more than just recipes but also a journey to learn about each other's cultures and backgrounds!

Bon appétit, Afiyet olsun, Bon appetite, ‫شهية طيبة‬, Buon appetito, Buen provecho, Appréci à li, Smacz'nego, Jätku leiba, Prijatnogo appetita, Dobãr apetit, Hyvää ruokahalua, ‫اپنے کھانے کا لطف اٹھاؤ‬, Poftă bună,

맛있게 드세요

COOKING LEADERSHIP PRINCIPLES: Customer Obsession Good cooks start with the customer and work backwards. Always make sure you try your best with the recipe for whoever is eating it.

Ownership Good cooks are owners. Be proud of what you make.

Invent and Simplify As we cook new things, we accept that we may be misunderstood for long periods of time. So please invent new recipes and enjoy.

Are Right, A Lot Good cooks are right a lot. Especially when it comes to salt and pepper.

Learn and Be Curious Be curious and try the recipes in this book.

Hire and Develop the Best Appoint only the best from your friends and family to help you with these dishes.

Insist on the Highest Standards Raise the bar with this food quality and taste.

Think Big How about making this cook book a best-selling Amazon book?

Bias for Action If things start to go wrong, do some calculated risk and reverse your actions. If things are still wrong, have a glass of wine, water or whatever keeps you calm.

Frugality Accomplish more with less. Simple ingredients make the best meals. Use these recipes for your fridge emptying exercise!

Earn Trust The quickest way to earn trust is without doubt by keeping the stomach happy. If you cook these recipes well, you will be trusted to make it again.

Dive Deep Be careful with the details of the recipes. Take notes before you start, one wrong ingredient and you might… well who knows what will happen you tell us?

Have Backbone; Disagree and Commit If you like / do not like the recipe, or if you think French mustard is better than English mustard don’t be afraid to say so.

Deliver Results Deliver your dishes with the right quality and in a timely fashion. Then again, the results will get better with experience so please try these again and again!

RICE AND PEAS

Author:

Anja Feegel

Country :

Jamaica

Amazon Rating:

Background: This dish can be made with a variety of beans and peas. Rice is something eaten on a regular basis when younger, mainly because mothers enjoyed it and since growing up it was the most popular dish basis: rice everyday! Due to the excellent culinary skills no one cooked rice as good as our mothers.

Ingredients : 100g Kidney Beans (Soaked overnight) 2 Sprigs Fresh Thyme 2 Shallots 400g Brown Rice 50g Coconut Cream 1 tbspn Butter 1 tsp Salt

Procedure : 1. Rinse the soaked kidney beans, then place in a large quantity of cold water. Bring to the boil and add the thyme and shallots, and simmer for approximately 1 hour. To check beans are cooked gently squeeze and the beans should soft to the touch.

2. The water from the beans should have a reddish tint. Add the rice, coconut cream and more water if needed, this amount should be around 2cm above the rice to achieve the right texture.

3. Bring to the boil and then add the butter and turn down to the lowest setting, place the lid on the pan and cook until all the liquid has been absorbed.

CRAFUNCÌNS

Author:

Florian Delazer

Country :

Italy

Amazon Rating: Background: Crafuncìns come from South Tyrol in Northern Italy.

South Tyrolean cuisine is the expression of the culinary art developed in the province of Bolzano. Part of Austria-Hungary until after WW2, South Tyrol was annexed to Italy in 1919. Its cuisine is a fusion of Tyrolean culinary tradition and typical Italian dishes.

Ingredients : Pasta dough:

Spinach filling

500 g 00 flour

some olive oil

500 g farro flour

1 minced onion

generous pinch of salt

1 tbsp flour

2 tbsp olive oil

Cube stock & water

2 eggs

1 bag defrosted spinach

300 ml tepid water

some nutmeg& Parmesan cheese

Procedure : 1. How to make the dough: Put the flours on the work surface· Mix in the eggs and a pinch of salt; add the water and milk, a little at a time. Knead the dough well until it is compact and smooth. Leave to rest for 10 minutes.

2. How to make the filling: Sauté the onion in a skillet with the butter. Add the spinach, ricotta and salt.

Mix thoroughly.

3. Roll the dough out very thinly. Cut discs of pasta using a round cutter of about 5 cm in diameter. On half of each disc place a tbsp of filling, fold over the other half and press the edges together well.

4. Cook the “crafuncìns” in boiling salted water. Remove with a skimmer and drain, then dress with the melted butter and sprinkle with grated Parmigiano and finely chopped chives.

SALMOREJO

Author:

Amelia Garcia Lopez

Country :

Spain - Andalusia

Amazon Rating: Background: What is salmorejo? Salmorejo is a famous Spanish dish originally from Cordoba in Andalusia. It is a cross between a sauce and a soup. Eaten cold, it is very refreshing and helps withstand the climate of the region.

Traditionally, this is prepared in a stone mortar. Today, people are more inclined to use a blender, but you should still avoid heating the preparation, the idea being to keep all the freshness and vitamins of the tomatoes

Ingredients : 2½ lbs pear tomatoes (or elongated tomatoes), peeled, seeded, and chopped 7 oz white bread ½ cup extra virgin olive oil 2 cloves garlic , crushed 1 teaspoon salt 1 teaspoon sherry vinegar For the topping: 1 large hard-boiled egg , finely chopped 3 tablespoons diced Serrano ham 2 teaspoons olive oil

Procedure : 1. Place the chopped tomatoes and garlic into a mortar, and crush with a pestle, until smooth.

2. Add the bread, half of the olive oil and salt, and mix.

3. While very gradually incorporating the rest of the olive oil, grind for at least 10 minutes, until you obtain a homogeneous and smooth paste.

4. Pour the mixture into a serving bowl, cover with cling film, and place in the refrigerator for at least 1 hour.

5. Top with serrano ham, hard-boiled egg and olive oil.

6. Complete with saffron pistils before serving.

ROUGAIL TOMATES

Author:

Nicolas Rickmounie

Country :

Reunion Island

Amazon Rating:

Background: The Rougail is from Reunion Island and Mauritius in the Indian Ocean. The name comes from the Tamil language and the origin of it on the islands come from the Indian emigration of the 18th century.

It is used as a side to go with the main course (generally composed of rice and a dish) and adds a note of freshness and hotness to the dish. The most common one is made with tomatoes.

Ingredients : 3 ripe tomatoes 1 onion 1 bunch of chives 2 TBSP sunflower oil 5 small chillies

1 small piece of ginger

Procedure : 1. Cut the onion, tomatoes and chives into small piece 2. Crush the chilli and ginger together with a mortar 3. Mix everything together in a bowl with the oil 4. Serve immediately as a chutney side. Enjoy!

NYAMA FRY

Author:

Angela Makungu

Country :

Kenya

Amazon Rating: Background: In the Kenyan spirit of resourcefulness, all meals that are left over from the current meal are set aside to be eaten as part of or for the next meal. Wastefulness is totally discouraged in this culture.

Ingredients : 1 kg beef cut into bite-sized cubes 2 tablespoons of crushed garlic 1 teaspoon crushed ginger 3 large onions sliced 30ml vegetable oil 1 bunch of coriander (dhania), chopped 2-3 green chillies, chopped salt and pepper to taste

Procedure : 1. Tenderize the meat using either tenderizer or a meat mallet if necessary.

2. Place the beef, garlic and ginger in a large pot and leave on the heat. Add the salt.

3. Stir the ingredients in the pot to ensure they are all mixed together then reduce the heat, cover the pot and leave to cook for about 15-20 minutes (depending on how soft your meat is).

4. Ensure that you keep checking on the meat so that it doesn’t burn. If the meat was in the freezer you will most probably not need to add any water as it will have sufficient water in it.

5. Once all the water has dried out, taste for doneness. If the meat is not yet cooked, add just a little water and cover and leave for a further 5 minutes or so.

6. If the meat is cooked add the oil and stir through.

7. At this point, add the chillies and onions and cover.

8. Once the onions caramelize and start to turn transparent, stir in the coriander.

9. Serve immediately with Ugali (Ugali can be made as polenta or Kenyan style with boiled water

SUTLAC (RICE PUDDING)

Author:

Nilay Kasap

Country :

Turkey

Amazon Rating:

Background: If you enjoyed custard and rice pudding as a child, you'll love this recipe for baked rice pudding, known in Turkey as fırın sütlaç (fur-UHN' soot-LAHCH'). Turkey is famous for its wide selection of milk-based desserts and puddings, and baked rice pudding is the cream of the crop. It holds a very special place in this country's cuisine—you'll find that it's made in every home and served in every Turkish restaurant.

Ingredients : ½ Cup Rice- washed 1 Cup Water 1 tl Milk (Can be vegan too with almond milk, and coconut milk! ) 4 TBSP Cornstarch 1 Cup Sugar 1 TBSP Vanilla extract 1 egg yolk (optional)

Procedure : 1. Wash and rinse the rice once. Do not wash too thoroughly as you do want to keep some of its starch.

2. Bring rice and water to a boil. Turn down heat to medium low and cook until almost all of the water has been absorbed.

3. Dissolve corn starch in cold water and add egg yolk, mix it.

4. Add sugar and milk into the rice and stir frequently until milk boils for 3-5 minutes.

5. Add few spoons hot milk into the corn starch- egg mixture and after add it fully to milk, stir constantly until it boils.

6. Remove from heat and add vanilla.

7. Divide with a ladle into heatproof baking cups. Do not forget to add some water into the tray.

8. Broil at 220 degree until tops are dark brown and charred in spots.

9. Remove from oven and cool on countertop. Decorate with nuts, pistachios or cinnamon.

10. Serve cold.

PIEROGIE SAUERKRAUT

Author:

Paulina Wuczke

Country :

Poland

Amazon Rating:

Background: One legend relates that in 1238, Hyacinth of Poland visited Kościelec, and on his visit, a storm destroyed all crops; Hyacinth told everyone to pray and by the next day, crops rose back up. As a sign of gratitude, people made pierogi from those crops for Saint Hyacinth.

Another legend sates that in the 13th century, pierogi were brought by Hyacinth from the Far East (Asia) via what was then the Kievan Rus'.

Ingredients : Dough:

300 g wheat flour, 1/2 tsp salt, 175 ml warm water, 1 tsp olive oil Filling & Cooking: 200 g mushrooms,100 g sauerkraut, 1 onion, salt + pepper, vegetable oil Vegan Sour Cream:

100 g vegan quark,100 g vegan cream cheese, 1 tbsp apple cider vinegar,1 pinch salt

Procedure : 1. Knead the ingredients for the pierogi dough in a bowl for a few minutes to form a smooth dough.

2. Finely chop the onion and mushrooms. Sweat in a pan with a dash of vegetable oil at high temperature for 3 minutes. Add the sauerkraut and season everything well with salt and pepper.

3. Mix the ingredients for the vegan sour cream.

4. Roll out the dough about 1 mm thick on a floured work surface. Cut out round circles with a large glass. Place 1 teaspoon of the filling in the middle, fold one half of the dough over the other, first press the edges well with your fingers and then again with the back of a fork.

5. Add the pierogi into salted boiling water let them cook for about 4-5 minutes until they float on the surface. Take out and drain. Fry the pierogi if you like.

CHICKEN LIVER PATE

Author:

Claire-Lise Dean

Country :

France

Amazon Rating:

Background: This pate is a staple in my family. We usually share it for aperitif with family and friends.

It is my kids’ favourite, as they love smothering it on fresh bread.

It is very easy to prepare. I usually prepare it in the morning for a late afternoon gathering.

Ingredients : 225 g butter 600 g chicken liver, denerved and chopper roughly 1 small onion, chopped small 1 tbsp fresh thyme leaves 2 tbsp whiskey/brandy salt & pepper to taste

Procedure : 1. Melt 150 g butter in a frying pan and add chopped onion, chicken liver and thyme leaves.

2. Cook over medium heat, stirring for 5 min and Increase to high heat, sprinkle the whiskey/brandy and flambé. Add salt & pepper.

3. Remove the pan from the heat. Put the cooked mixture in an electrical blender until you obtain a smooth texture. Pass the mixture through a thief to have a perfectly smooth pâté.

4. Place in a bowl. Add the 75 g melted butter on the top to seal the bowl. Place in the fridge and chill for 6 hours.

5. Eat within 48 hours. Enjoy with fresh bread, crackers,… Bon appétit! 😋

Author: ESTONIAN Country : POTATO SALADAmazon Rating:

kristiina Vosu Estonia

Background: This is classic that in on every party and every family has their own version of it It is also very social recipe requiring a lot of chopping, so it is customary to have people helping in kitchen, so everyone gets something to do. I have started to include my boys in preparation, kind of rite-of-passage to pass this dish on to next generation.

Ingredients : 5 boiled potatoes, 2 medium-sized boiled carrots, 12 boiled eggs, 100 g of boiled sausage or smoked sausage or ham (or combination of them) ½ long cucumber or equivalent of marinated gherkins and 1 apple 100 g of tinned peas 200 g of sour cream, 200 g of mild mayonnaise, Salt Dijon mustard – optional, Fresh dill & parsley to serve

Procedure : 1. On a previous night boil the potatoes and carrots with skin and leave them in a cold space. The next day peel and chop the potatoes into a big bowl.

2. Then boil the eggs and mash them with a fork and add to the bowl. All ingredients must be cold or at least room temperature, don’t add anything warm (food safety).

3. Next, chop the cucumber or gherkins, ham and apple (remove apple core and skin) and the green peas then add to the bowl.

4. Lastly add the sour cream and mayonnaise + season it with salt and Dijon (if using).

5. Garnish with chopped dill or green onion. Best kept cold until ready to eat.

PELMENI (Meat Author: Country : Dumplings) Amazon Rating:

Elena Novohatko Russia

Background: Typical Russian dish, that originally comes from Ural and Siberia areas.

In old times a family could spend entire evening making pelmeni together. Kids love to play making pelmeni.

So, it is better to make Pelmeni in big quantity, not for one dinner only.

Ingredients : Dough: 500 g wheat all-purpose flour, 1 egg, 250 ml water Filling & Cooking: 300 g ground beef & 300 g ground pork (600g of one) 2 medium onions salt & pepper 1-2 bay leaves for cooking (optional), Sour cream, or mayonnaise, Butter & Dill (to taste)

Procedure : 1. Prepare Dough by creating a deep well in the middle of the flour. Crack 1 egg and add 7 tablespoons water into the well. Whisk the eggs with the fork to combine. Salt a bit. Whisk until it will be extremely soft at first, then gradually start to firm up 2. Fine grind/cut the onion and mix with ground beef and pork. Add salt and pepper to taste 3. Sprinkle your kitchen workspace with a little flour. Use a rolling pin, roll a ball of dough out into a large oval shape to around 3mm thickness.

4. Use the rim of a glass to create the dumpling rounds. Or, you can just make round thin casings with your hands. Put the filling inside each round. And fold to make your Pelmeni.

5. Place Pelmeni into salted water, adding bay leaf. Cook for 5-10 minutes depending on size. You know they are ready when they float up to the surface.

LAMB SCOUSE

Author:

Graham Kenworthy

Country :

United Kingdom

Amazon Rating:

Background: The traditional explanation is that ‘Scouse’ is a contraction of 'lobscouse', which was a type of stew (Norwegian in origin), once popular among sailors. Foreign sailors and their families when docked at Liverpool introduced the dish to the locals and in time all sailors within Liverpool were referred to as Scousers. Now everyone from the region of Liverpool is known as a Scouser.

Ingredients :

500g lamb neck fillet, cut into chunky pieces 1 tbsp plain flour 3 tbsp vegetable oil, plus more if needed 1 large onion, chopped 4 carrots, cut into chunks 350g turnip, cut into chunks 250ml bitter ale (we used Cains Finest) 250ml chicken stock 2 bay leaves

500g potatoes, cut into chunks

2 thyme sprigs

pickled red cabbage to serve

2 beef stock cubes

Procedure : 1. Toss the lamb pieces in flour and season well. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. Working in batches, brown the lamb on all sides, adding more oil if needed, then set aside on a plate.

2. Turn down the heat to medium and pour in 2 tbsp oil, tip in the onion, carrots and turnips, add a pinch of salt and cook for 8 mins until softened and coloured. Return the meat to the dish along with the ale, stock and herbs. Crumble in the stock cubes and season well.

3. Bring to the boil, then reduce the heat to a simmer, sitting the potatoes on the top of the stew. Cook for 2 hrs until the meat is tender and the potatoes are soft. Serve with pickled cabbage or beetroot, if you like

MELKTERT

Author:

Derek Krasser

Country :

South Africa

Amazon Rating: Background: Melktert is a South African dessert originally created by the Dutch settlers in the "Cape" (South Africa), consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs. This particular recipe is my mums. My mum used to make it for me as a treat growing up, and I used to demolish it in one sitting without any repercussions from my stomach. How times have changed.

Ingredients : Filling:

Crust:

5 cups of milk

2 cups flour

1 cup sugar

115 grams butter

3 eggs

2 TBPS Baking Powder

2 tsps vanilla essence

Half cup of sugar

3 TBSP cornflour

1 egg

1 TBSP butter

Procedure : 1. Crust: Cream butter and sugar. Add egg and beat well. Add dry ingredients to for a stiff dough.

Roll out and pack to pie baking dish, sides to turnup about 4 cm all around. Bake for 15 – 20 minutes at 190.

2. Filling: Add butter and milk. Bring to the boil slowly and stir the whole time vigorously. Cook until it bubbles and thickens. Pour into the pastry case, sprinkle with cinnamon and allow to cool. Eat the entire tart in one sitting.

SHOPSKA SALAD

Author:

Christina Lunzer

Country :

Bulgaria

Amazon Rating:

Background: Shopska salad (Shopska salata) is the most famous salad in Bulgaria, it defines its cuisine and it is the signature dish all tourists love and remember. It tastes best in Bulgaria, because the country is well known for the amazing fruit and vegetables grown. For that reason, choose good ripe tomatoes, crisp cucumbers and pointed peppers to achieve the original taste.

Ingredients : 4 ripe tomatoes 2-3 small cucumbers 1 onion (preferably red) 1 red or green pointed pepper sprig 1-2 sprigs of parsley 5-6 tablespoons sunflower oil 1-2 tablespoons of red wine vinegar 1 cup freshly grated Bulgarian cheese (or feta cheese)

Procedure : 1. Cut the tomatoes in big pieces; half and cut the cucumbers and peppers and put in a bowl. Add the chopped onions and parsley. Sprinkle with the oil and vinegar and mix it all together. Grate the feta on top and decorate with an olive. You can serve extra sunflower oil and vinegar, so that everybody can season to their taste.

2. The kids in Bulgaria love to dip fresh white bread pieces in the cheesy juices – the perfect summer dish!

3. Enjoy!

TOLL HOUSE CHOCOLATE CHIP COOKIES

Author:

Laura Williams

Country :

USA

Amazon Rating:

Background:

Chocolate Chip Cookies are the most popular cookie in America.

They originated in 1939 in Whitman, Massachusetts by a women named Ruth Wakefield who owned a restaurant with her husband called Toll House Inn. Ruth was mixing a batch of cookies when she decided to add broken pieces of a Nestle SemiSweet chocolate bar into the recipe.

Ingredients : 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-ounce package) Chocolate chops 1 cup chopped nuts (Optional)

Procedure : 1. Preheat oven to 375° F 2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

IRISH SODA BREAD

Author:

Noelle Milton

Country :

Ireland

Amazon Rating:

Background: This super easy bread has its roots from the time of the famine in Ireland when simpler recipes with less ingredients were required.

This no-yeast recipe means you will have a fresh loaf of bread within 40 minutes. We used to eat this often as kids and still today, even though I don’t live in Ireland, it is one of my favourite things to cook fresh on a Sunday morning to enjoy with a cup of tea!

Ingredients : 250g plain wholemeal flour 250g plain white flour 1 tsp bicarbonate of soda 1 tsp salt 420ml buttermilk

Procedure : 1. Preheat oven to 200c 2. Mix dry ingredients in a large bowl 3. Add buttermilk and mix to a sticky dough 4. Fold the dough 2-3 times to bring the mixture together 5. Form into a round then flatten gently.

6. Cut a deep cross into the top and dust with flour 7. Place onto a baking tray with greaseproof paper lightly dusted with flour 8. Bake for 30 mins until golden brown.

9. Allow to cool and serve with creamy butter

LOHIKEITTO Author: (SALMON SOUP)Country :

Elena Novohatko Finland

Amazon Rating:

Background: Fish and Milk go tasty together!! And it is easy to cook.

Creamy and hearty soup, it is guaranteed to warm you on cold fall and winter days.

Ingredients :

For 4-5 persons: 400 g salmon fillet 1 – 1,25 l of fish stock (can be vegetable stock) 1 onion or leek 5 medium-sized potato 2 carrots 50 g unsalted butter 200 ml cooking cream (~20%) 1-2 bay leaves (optional) Salt Pepper Dill (optional)

Procedure : 1. Peel the potatoes and carrots. Cut potatoes into blocks or cubes, and slice carrots. Remove the skin from the salmon. Check and remove bones. Cut the salmon fillet into cubes of about 2 cm.

2. Melt the butter in a pot. Add the sliced leek (onion) and saute until translucent, about 7 minutes.

3. Add the stock, carrot and potatoes to the pot. Bring to a boil and cook for about 10 minutes over medium heat. At this point the potatoes should be almost ready.

4. Add the salmon and cream. Cook for 5 to 7 minutes, until it starts to boil and the salmon is cooked through. 2 minutes before the end add bay leaves.

5. Season with salt and pepper. Sprinkle with chopped dill. Check the taste. Add water or salt if necessary.

6. Serve with rye bread. Enjoy!

PEASE PUDDING

Author:

Kate Wakefield

Country :

United Kingdom - North East

Amazon Rating:

Background: Pease pudding is a simple dish which you can eat hot or cold.

Usually found served with ham in stotties (large bread rolls) or alongside boiled gammon. The simple earthy sweetness of the peas is a wonderful complement to the salty ham.

Pease is the middle English word for pea. The name pease pudding refers to a type of porridge made from peas. It was not made from fresh peas but dried split peas which keep well all year round. The addition of water, spices and a ham or bacon joint turn the peas into pease pudding.

Ingredients : 200 g yellow split peas 750 ml water 1 vegetable stock cube 1 onion

Procedure : 1. Rinse the split peas until the water becomes clear 2. Peel the onion and add to the pan whole 3. Add the split peas to the pan with the water and the stock cube 4. Simmer until the peas are tender, about 90 minutes but it could be more.

5. If you need to add more water do, the consistency should be that of wallpaper paste 6. Remove the onion and mush the peas with a wooden spoon.

7. Season with salt and black pepper

Author: BEEF Country : BOURGUIGNON Amazon Rating:

Matthieu Cencig France

Background: Like all hearty stews, boeuf bourguignon has its origins in the Middle Ages when it offered a way to tenderise tough meat and provide sustenance for many.

However, the recipe didn't reach French restaurants until 1903 when Auguste Escoffier, published its ingredients and method.

Ingredients : 1 ts extra-virgin olive oil

3 cups red wine like Merlot,

170g bacon, roughly chopped

Pinot Noir, or a Chianti -- for

1 1/2 kg beef brisket, trimmed

a milder sauce, use only 2

of fat (chuck steak or stewing

cups of wine

beef) cut into 2-inch chunks

2-3 cups beef stock

1 large carrot sliced 1/2-inch

2 ts tomato paste

thick

1 beef bullion cube, crushed

1 large white onion, diced

1 ss fresh thyme, finely

6 cloves garlic, minced

chopped

(divided)

2 ts fresh parsley, finely

1 pinch coarse salt and

chopped

freshly ground pepper

2 bay leaves

2 tablespoons flour

1 pound fresh mushrooms,

12 small pearl onions

quartered

(optional)

2 ts butter

Procedure : 1. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. Every step is worth it.

2. Here is the step by step where I included four different cooking methods to make your life easier: traditional oven, stove top, slow cooker and instant pot or pressure cooker methods.

Whichever one you choose, you will not be disappointed!

MEDOVIK

Author:

Irina Day

Country :

Russia

Amazon Rating: Background: According to Russian tradition, the cake was created in the 19th century in the Russian Empire by a young chef who sought to impress Empress Elizabeth Alexeievna. .

The young new confectioner baked a new cake with honey and thick sour cream. Little did he know she couldn't stand honey or sour cream Surprisingly, and unaware of the honey content, Empress Elizabeth immediately fell in love with it.

Ingredients : For the layers: 4 Tbsp honey

3/4 cup (96g) granulated sugar 2 Tbsp unsalted butter 3 large eggs, room temperature, beaten with a fork 1 tsp baking soda with 3 cups all-purpose flour For the filling: 300 ml sour cream, 2 cups (260g) powdered sugar, 1 cup (250ml) heavy whipping cream

Procedure : 1. Add 3/4 cup sugar, 4 Tbsp honey and 2 Tbsp unsalted butter to a medium sauce pan and melt them together, whisking occasionally until sugar is melted. Remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously. Whisk in the baking soda then fold in your 3 cups flour 1/2 cup until the dough doesn’t stick to your hands.

2. Cut the dough into 8 equal pieces and roll it. Transfer the pieces to a large sheet and bake at 180˚C until golden but still soft. Transfer to a wire rack and let cool completely before stacking.

3. Beat 1 cup heavy cream until fluffy and stiff peaks form. Separately, whisk together 300ml sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream and you have your filling. Refrigerate until ready to use.

4. Spread 1/3 cup frosting on each cake layer. Press the cake layers down gently to avoid air gaps. Frost the top and sides with the remaining frosting. Cover with plastic wrap and refrigerate overnight.

PESHAWARI Author: CHAPLI KEBAB Country :

Faryal Qasim Pakistan

Amazon Rating:

Background: Peshawari (or Pekhawri) Chapli Kebab, as the name suggests, originated from Peshawar, the capital of the Pakistani province of Khyber Pakhtunkhwa (KPK) and its largest city. It is the sixthlargest city in Pakistan, and the largest Pashtun-majority city in the country. The city of Peshawar has over 2000 kebab houses that serve the chapli kebab. Such eateries have rapidly expanded in other cities as well. Today, the chapli kebab is featured on the menu of South Asian restaurants across the world.

Ingredients : cooking spray 1 egg, lightly beaten 1 pound ground beef

¼ cup vegetable oil 2 tomato, sliced into rounds

1 tomato, finely chopped 1 red onion, finely chopped ¼ cup finely chopped cilantro ¼ cup finely chopped mint 2 teaspoons ginger-garlic paste 2 teaspoons coriander seeds, crushed 1 teaspoon salt ¾ teaspoon ground cumin ¾ teaspoon ground cayenne pepper

Procedure : 1. Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.

2. Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined.

Shape mixture into patties. Press a tomato slice into the center of each patty.

3. Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.

IRISH SODA FARLS

Author:

Julie Williams

Country :

Ireland

Amazon Rating:

Background: Soda bread became the Irish staple during the mid 1840’s when the potato crop failed. Flour was cheap and buttermilk being a byproduct of cheese and butter-making, making it also cheap and available. This recipe is for farls, which were baked over an open fire on a hotplate which every household had. These are widely available to buy in mostly border towns and the North of Ireland, but are much nicer when made at home.

Ingredients : 320g Plain Flour 300ml buttermilk (or milk mixed with a small amount of lemon juice to sour it) 1tsp bicarbonate or soda / baking soda 1/2tsp salt Flour to dust the pan and work surface

Procedure : 1. Flour a heavy bottomed frying pan or flat griddle. If using a pan, make sure the sides are also floured 2. Mix all dry ingredients in a bowl, making sure they are very well combined 3. Make a well in the centre of the flour mix, and add in all the buttermilk 4. Using a butterknife, combine into a dough 5. When the dough has combined, move it to a floured worksurface and knead gently into a flat round, so that it fits on the pan/griddle. It should be about an inch thick.

6. Cut into quarters and place them onto the pan/griddle 7. Make sure they are not touching, and turn the heat on down to the lowest setting 8. Leave them to cook for around 15 mins and then flip them to cook the same of the other side.

9. You will notice they are browned when you flip them, make sure there is enough flour in the pan 10. They should sound hollow to tap when they are ready.

11. Take them off the heat and wrap them in a cloth when they are still hot to create a chewy texture.

12. Let them cool before eating (this is the difficult part!) and are best enjoyed with salted butter while still slightly warm.

Author: Kasia Fiedorczyk PLACKI Country : Poland KARTOFLANE Amazon Rating: Background: Potato pancakes don’t have to be greasy… or hard to make. My recipe is easy thanks to my food processor but you can always grate the potatoes and onion by hand. The secret is to drain off the potato juice but keep the starch.

Serve these Polish Placki Kartoflane with a little light sour cream or do like my mother did and slice up the leftover ones and cook into scrambled eggs for breakfast

Ingredients : 2 large russet potatoes, raw (about 1 1/2 pounds) 1/4 cup onion (about 1/2 of a small onion) 1 egg 1 Tablespoon flour (whole wheat or allpurpose) 1/2 teaspoon salt Pepper to taste 3 teaspoons oil, divided, for frying

Procedure : 1. Place peeled & chopped potatoes and onion into a food processor. Process for about 30 seconds until lumps are gone. Place in a fine-mesh strainer over a bowl and let drain for 5 minutes or longer.

2. Carefully pour off the drained liquid but keep the white starch that’s settled on the bottom 3. To the starch, add the drained potato/onion mixture, egg, flour, salt, & pepper.

4. In a cast iron skillet, heat 1/2 teaspoon of oil over medium heat. Spoon 1/4 cup mounds into pan, flattening each one to an even thickness.

5. Cook about 3 minutes per side, adding 1/2 teaspoon oil as needed. If not using cast iron, cook over medhigh and they make take a little longer. (You can 6. Keep them warm in a 200° oven on a paper towel-lined pan.

YORKSHIRE PUDDING

Author:

Carl Fisher

Country :

United Kingdom

Amazon Rating:

Background: For the people of Great Britain, Yorkshire pudding has long been a dish to be proud of. This simple, crispy puffed bread requires only four ingredients that are found in most kitchens.

Yorkshire pudding dates back at least to the 1700s, when it was described as “Dripping Pudding”. Cooks in the 18th century roasted meat on a spit over the flames in the kitchen fireplace, where it dripped as it cooked. The puddings were carefully placed beneath to catch and be flavoured by those drippings.

Ingredients : 3 large eggs 3/4 cup milk 3/4 cup flour 3/4 teaspoon salt 1/2 cup melted butter (Rendered beef or pork fat can be substituted for butter for a more traditional flavour.

Procedure : 1. Preheat the oven to 400 degrees Fahrenheit.

2. Whisk together eggs and milk until they are foamy, and then mix with flour and salt. Do not overmix. Allow the batter to rest at room temperature for 30 minutes.

3. Add about a teaspoon of fat to each cup of a muffin tin. Place the tin in the oven to heat for five to seven minutes.

4. Fill each cup of the muffin tin to about half full, and return the tin to the oven for 10 to 12 minutes, or until the puddings are crisp and golden brown. Serve immediately, drizzled with remaining melted butter as desired.

RISOTTO ALLA MILANESE

Author:

Simone Carinelli

Country :

Italy

Amazon Rating:

Background: According the legend the Milanese dish is born in 1574, mostly for fun, during the wedding of the daughter of Mastro Valerio di Fiandra, a Flemish painter who worked on the stained-glass windows of the Milan Cathedral. Mastro Valerio had an assistant called Saffron, who used to mix a little of this spice with its colors, so as to make them livelier

Ingredients : 1l meat broth 320g Carnaroli rice 1 sachet of saffron powder Saffron pistils 50g Grated Parmigiano (not Parmesan!)

80g Butter 30g Onion ½ glass Dry white wine

Procedure : 1. Chop 30 g of onion and sauté it in a saucepan with a knob of butter, without letting it brown.

2. Add the rice and toast it for 2 minutes.

3. Deglaze with half a glass of white wine.

4. Wet the rice with 2 ladles of boiling broth and cook in about 15-17 minutes, adding the rest of the broth as it dries.

5. Halfway through cooking, dissolve the saffron powder in a ladle of broth and add it to the rice.

6. Stir in 50 g of Parmigiano and 80 g of butter.

7. Let it sit for 2 minutes.

8. Complete with saffron pistils before serving.

VEGETARIAN Author: CHOPPED LIVER Country : Background:

Claire Rubin USA

Amazon Rating:

“What am I, chopped liver?!”

This phrase has its roots in the American Jewish community gaining widespread popularity in the mid-20th century. The phase is used to express frustration of being overlooked, and is linked tightly with American Jewish cuisine (chopped liver was a favourite side dish) and the influence of the Yiddish language on American English. With the expectation that chopped liver is non-starter for most goyim in the modern day, enjoy this vegetarian take on a classic dish.

Ingredients : 16 oz or 400 g can of green peas 2 large onions, chopped 1 bouillon cube 2 TBSP vegetable oil 1½ tsp butter 1 slice toasted pumpernickel bread 2 hardboiled eggs ½ C or 75 g chopped walnuts Salt

Procedure : 1. ·In small saucepan, bring peas to a boil. Cook for 3 minutes and drain.

2. Melt better and heat oil in a pan on medium heat. Add onions and bouillon cube. Sauté until golden.

3. Using a food processor, combine peas, bread, eggs, nuts, and salt until blended.

4. Add the onions and process again for 3 seconds. Leave parts of the onions unprocessed to provide texture.

5. Shape into a mould and chill. Serve with crackers or bread.

FLAMENQUÍN CORDOBÉS

Author:

Fran Gonzalez

Country :

Spain - Andalusia

Amazon Rating:

Background: -Typical recipe from Córdoba by excellence. The scientists dated the origin of this recipe between 1933 and 1951, as the first time that the word “flamenquín” (as a recipe) appeared in the dictionary was in 1951.

-As a curiosity: there is a healthy rivalry between the restaurants in Córdoba for offering the longest Flamenquín.

-The longest ever Flamenquín was fried in 2014 with a length of 51m being used 40kg pork fillets, 15kg jamón, 20 liters shaked eggs and aroung 18kg breadcrums.

Ingredients : 4 pork fillets (150g roughly) 2 cloves of garlic Juice of 1 lemon 1,5 tablespoons of dried parsley Pinch of salt 120g jamón serrano 120g sliced cheese (optional) Flour 2 eggs 120g breadcrumbs Olive oil

Procedure : 1. Place the pork fillets between two sheets of plastic wrap, and use a meat mallet to flatten to 1/4-inch thick at most.

2. Remove the plastic wrap and place the pork in a small bowl. Add the garlic, lemon juice, parsley, and salt and leave to marinate in the fridge for 1-2 hours.

3. Remove from the fridge and lay the pork out flat. Cover completely with a thin layer of the jamón serrano, and then place the sticks of cheese end-to-end along one of the long sides of each pork fillet.

PAPANASI (cheese doughnuts)

Author:

Felicia Malai

Country :

Romania

Amazon Rating:

Background: Originating from the northern part of the country, this calorie bomb is very popular among all Romanians with a sweet tooth. It’s a donut shaped cottage cheese and semolina mixture that is first fried and then covered in sour cream and jam, preferably blueberry. This sour and sweet combination is a complete delight for your senses and feast for your eyes.

Ingredients : Dough: 1 kg well-squeezed sweet cottage cheese, 400 g White flour, 20 g vanilla sugar, 3-4 Eggs, 1 peel of lemon, A pinch Salt, 1 teaspoon baking soda, 1 Lemon Juice, Cooking oil Serving:

1 kg well-squeezed, 600g cream with 25% fat, 150g vanilla flavoured powdered sugar, 400g jam

Procedure : 1. Put the flour, cheese, vanilla sugar, salt and lemon peel in a large bowl, add in the baking soda mixed with lemon juice and “knead” with your fingers so that the mixture comes together, avoiding cheese lumps. On a work surface sprinkled with flour, form a thick roll to a diameter of about 6 cm, and cut it into 1.5 cm thick slices. Roll the slices into round balls, and use a finger to make the classic doughnut hole. Then leave everything on the work surface until the oil heats up.

2. In a deep pan, heat enough oil so that it covers the papanaşi slices. Fry over a medium heat for 3-4 minutes on each side, turning constantly and checking they do not burn.

3. Mix the vanilla flavoured powdered sugar with the cream.

4. ·Serve hot with cream sauce and your favourite jam. A simple, tasty and easy to make dessert.

GIMBAP

Author: Country :

Kim Byul Ha South Korea

Amazon Rating: Background: Gimbap is a simple/finger food that is rolled with rice & various ingredients in seaweed. Rice seasoned with only salt is sometimes used, or vinegar made by mixing vinegar, salt, and sugar is sprinkled over the rice to make sushi-rice.

When going on a picnic or outing, use it as a lunch box or eat it as a snack.

Ingredients : 4 cups (920g) of white rice

appropriate amount of

1 teaspoon of salt

cooking oil, salt, sesame oil

2 tablespoons of sesame oil

2 tablespoons soy sauce

4 pieces of roasted seaweed

½ tablespoon of sugar

200g of minced beef

1 tablespoon of minced

4 strips of pickled radish

green onion

(90g)

1 teaspoon of minced garlic

⅔ cucumber (100g)

A little bit of pepper

½ carrot (100g)

⅔ tbsp sweet vinegar

3 eggs

⅔ tbsp sugar

Procedure :

⅔ tbsp water Appropriate amount of salt

1. Prepare the rice with warm, dry, non-soggy rice, mix with salt and sesame oil, and cool slightly.

2. Marinate the minced beef in the marinade for 20 minutes and fry it in a pan.

3. Cut the pickled radish according to the length of the seaweed and then cut it into the thickness of a pencil.

4. Cut cucumber into the same length as pickled radish, remove seeds and cut into pencil-thick pieces. Soak the cucumber for about 30 minutes, then lightly pickle it and drain the water.

5. Finely chop the carrots, add a little salt, and fry in a pan to cool. Beat the eggs with a little salt and fry them thick.

Like other ingredients, cut into long pieces the same width as the pencil.

7. Place the smooth part of the seaweed facing the roller-plate. Place 1 cup of seasoned rice on the center of the seaweed, leave ¼ of the top of the seaweed, and spread out over the rest. Make sure not to put the rice too thick.

8. Place beef, pickled radish, cucumber, carrot, and egg side by side in the middle of the rice. Roll the Gimbal from the inside and press firmly. Grease a knife with sesame oil and cut into 1cm thick circles.

BANITSA

Author:

Stefan Pelev

Country :

Bulgaria

Amazon Rating: Background: “Banitsa” is a traditional pastry dish that originates from the Balkans, and famous predominantly in Bulgaria, and its neighbouring countries. It is prepared by layering a mixture of whisked eggs, Bulgarian yoghurt “Kiselo Mlyako”, and small pieces of cheese between filo pastry and then baking it in the oven. It is usually used as a breakfast pastry and always prepared on holidays such as Christmas, New Year, or Easter.

Ingredients :

16 sheets of phyllo dough (thawed or put one over the other in layers), 400 grams of cheese (feta), 3 large eggs, 1 teaspoon salt, ¾ cup of melted butter, 1 cup milk.

Procedure : 1.You have to preheat the oven to 200-250 degrees 2.Mix the salt, cheese and milk and eggs in a bowl 3.Depending on the sheets of phyllo dough you have, you can start with 4 or 5 sheets put in a buttered pan and brush over with melted butter 4.You have to pour enough of the mixture (from the bowl) to cover the phyllo sheets and then put on top 3 more sheets.

5.Repeat the process until your mixture is finished, or you run out of phyllo dough sheets 6.Baking usually lasts for 25-30 minutes 7.Once you take it out from the oven, cover it with a towel and let it cool. You serve it cold. By covering it lets the steam soften the phyllo dough sheets.

TAGINE (Meat &Veg)

Author:

Loubna Alillat

Country :

Morocco

Amazon Rating:

Ingredients : 1 kg Beef or lamb, trimmed and cut into thick strips 1 medium red onion 1 medium ripe tomato 4 tablespoons olive oil , Teaspoon each of: ground ginger, turmeric, salt, pepper, Seasonal Veggies (Potatoes, Carrots, Artichoke hearts, Handful of peas, etc...)

Thinly cut Coriander & Parsley And of course: Tagine pot

Procedure : 1. Slice the onion and arrange on the bottom of the tagine pot, add the meat and sprinkle with all the spices and the olive oil. Cook over medium high heat for 10 minutes then flip the meat to ensure the spices and olive oil are on all sides. Add half a cup of water and put the lid. In the meantime, prepare the vegetables by cutting them into long stripes and carefully place them alongside the artichokes, the peas and the tomato pieces on the meat, with a spoon sprinkle the jus over the vegetables and add the coriander.

2. Reduce the heat and let it cook for at least another hour. Check on the tagine halfway through, sprinkle more jus on the vegetables, the coriander and parsley and add a bit more water if looks dry.

Best enjoyed with fresh sourdough bread!

Thank you !