LEBANON HUMMUS Directions Soak the chickpeas overnight in coldIngredients water and 1 teaspoon of baking100 grams dried chickpeas soda. Rinse with fresh water, bring it1 teaspoon baking soda to a boil on high heat, skim foam then1½ tablespoon tahini let it simmer on low heat until soft.the juice of half lemon Drain the chickpeas reserving some1½ tablespoon extra virgin olive oil + 1 of the water. Put the chickpeas in thetablespoon to drizzle on top (optional) bowl of a food processor and blend½ clove garlic crushed for 1 minute. Add the tahini, extra½ teaspoon salt virgin olive oil, lemon juice and keep¼ teaspoon cumin mixing until it becomes creamy.1 tablespoon cooking water Scrape down the sides, add thegarnish (optional) : paprika, extra virgin garlic, salt and cumin and blend forolive oil 3-4 minutes until thoroughly mixed and smooth. Add reserved water as necessary. Adjust the seasonings, adding more salt or lemon if needed Drizzle with olive oil and sprinkle with paprika.
LIBYA BAZEEN (SERVES 6)Ingredients1 kg lamb meat (shoulder and leg Directions1 large onion, chopped In a large pot, saute onion, garlic,1 large garlic clove, chopped green chiles, fenugreek and chili2 chopped fresh green chiles flakes in olive oil until onion is1 tbsp each fenugreek, red chili flakes translucent. Add meat to the pot,1/2 cup olive oil spices and tomato paste. Add half3 tbsp tomato paste the water and simmer 15 minutes.1 tbsp. each turmeric, black pepper, salt Add remaining water, raise heat toabout 1.5 l boiling water ( more as medium and allow to cook 45 minutesneeded ) more. Add the potatoes and3-4 medium potatoes peeled and halved pumpkin, allow to simmer while500 g pumpkin cut into cubes preparing dough.6 hardboiled eggs, peeled In a large pot place 1 l boiling waterfor the dough and salt. Sift together the barley and1 kg barley flour wheat flour. Pour into boiling water,250 g wheat flour creating a raft of flour. Use a1 tbsp salt wooden spoon to push away from the1.5 l boiling water sides of the pot, allowing water to bubble around the sides.
BAZEEN (CONTINUED) Directions continued Using the spatula press the doughDirections continued against the edges of the pot to remove any lumps. With a standCreate a volcano in the center of the raft mixer, use the dough hook to kneadwith the handle of the spoon, stirring to a smooth ball of dough. Test theslightly to allow water to boil up in the dough by pressing it in your fist andcenter. Leave the spoon in and allow to checking if it holds together well. Ifcook uncovered 45 minutes on medium there are deep cracks you need toheat. knead it again. Form the bazeen by rolling in circular motions around theTest the potatoes for doneness. When dish until you have a smooth domecooked but still firm, remove sauce from with a flat base. Press the edgesheat. down to make the dough stick to the dish. Pour the sauce around theAfter 45 minutes the dough should be dough. Arrange the meat, potatoes,ready. Using the wooden spatula mix eggs and pumpkin. Bazeen is servedwell with the water in the pot, you might with fresh chillies and lemon and isneed to add more hot water to make a typically eaten in a communal dish.medium hard dough
LITHUANIA CEPELINAI (SERVES 4)Ingredients400 g potatoes Directions1 large egg, beaten Divide the potatoes into 2 batches.1 shallot, finely diced Chop one batch into large chunks and250 g pork mince boil for 15-20 mins until tender, then½ tsp ground caraway seeds drain and mash. Finely grate the1 garlic clove, crushed remaining potatoes using the smallest1 tbsp plain flour, plus extra for dusting blade on a grater and tip into a large bowl lined with a clean teaFor the sauce towel. Bring the edges of the tea2 tbsp dried porcini mushrooms towel together and squeeze tightly to1 tsp butter expel any liquid; keep 2 tbsp of this2 shallots, finely diced juice and discard the rest. In another200 g portobello mushrooms, sliced large mixing bowl, add the reserved200 g crème fraiche potato juice, the grated potato,2 rashers bacon mashed potato and half of the beaten egg. Beat everything togetherDill garnish well, season, set aside to cool, then chill while you prepare the filling.
CEPELINAI (CONTINUED)Directions continuedMix together the shallot, pork mince, Directions continuedcaraway seeds, garlic, remaining egg Bring a large saucepan of water to aand some seasoning. rolling boil, then reduce the heat to aMix 1 tbsp of flour into the potato simmer. Carefully lower in themixture and divide into 8. Dust the work dumplings, cover and simmer gentlysurface with flour and make sure there is for 30 mins.flour on your hands too, as the mixture Grill the bacon until crisp, then chopcan be quite sticky. Lightly shape the into very small pieces and set aside.potato dough into flat round patties, Pour 100ml of boiling water over theapproximately 1cm thick. Put 1 heaped dried porcini and leave to stand for 5tsp of the pork filling in the middle of mins. In a saucepan, heat the buttereach patty, then gently pull the dough up and add the shallots, frying gentlyand around to encase the pork and form until translucent. Add the chestnuta dumpling. Roll them in your hands to mushrooms and cook for 5 mins more.achieve the signature zeppelin shape. Add in 1 tbsp of the liquor from theRepeat with the rest of the patties and porcini and discard the rest. Chop thefilling. porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer, then season. Serve with bacon and dill garnish.
MALTA PUDINA TAL HOBZ (SERVES 10)Ingredients1 large stale Maltese Fruit bread Directions1 pkt Sultanas Preheat the oven to 220C. Grease a3 cups of milk 20cm x 20cm square tin and set3 tbsp cocoa powder aside. Tear up the fruit loaf into small4 tbsp of brown sugar chunks and place in a bowl. Add the1 tsp ground cinnamon milk and allow bread to soak for 20100 g dark chocolate chopped minutes. Add the cocoa, sugar,2 eggs cinnamon, eggs and orange zest andGrated rind of an orange mix until well combined. Add the chopped chocolate and stir through. Place the bread mixture in the tin and bake in the oven for 30-40 minutes until the top of the pudina is crisp.
MOROCCO HARIRA (SERVES 6)Ingredients500 g lamb shoulder, cubed Directions2 g ground turmeric Place the lamb, turmeric, black3 g ground black pepper pepper, cinnamon, ginger, cayenne,2 g ground cinnamon butter, celery, onion, and coriander.5 g ground ginger into a large soup pot over a low heat..5 g ground cayenne pepper Stir frequently for 5 minutes. Pour25 g margarine tomatoes (reserve juice) into the90 g chopped celery mixture and let simmer for 151 yellow onion, chopped minutes. Pour tomato juice, water, and1 red onion, chopped the lentils into the pot. Bring the25 g chopped fresh coriander mixture to a boil, then reduce the800 g can diced tomatoes heat to simmer. Let soup simmer,1.66 l water covered, for 2 hours. About 10145 g green lentils minutes before serving turn the heat400 g can chickpeas, drained to medium-high, place chickpeas and110 g vermicelli pasta noodles into the soup, let cook about2 eggs, beaten 10 minutes (until noodles are al1 lemon, juiced dente). Stir in lemon and eggs, let eggs cook 1 minute.
OMAN HALAWET AHMAD (SERVES 6)Ingredients75 g butter or 75 g Directions400 g vermicelli Melt Butter in a deep sauce pan, add305 ml sweetened condensed milk vermicelli and sauté until slightly100 g almond flour golden. Add sweetened condensed60 g dried coconut milk, almond flour and coconut and stir over medium heat until well mixed for 2 minutes. Remove from heat and allow to cool slightly before transferring to desired molds. Cool to room temperature, remove from mold and serve.
PAKISTAN ALOO GOBI (SERVES 6)Ingredients1 diced onion Directions1cauliflower cut into florets In a large saucepan, saute onions until4 potatoes diced into 2 cm pieces the edges start turning golden brown.3 tomatoes diced Add the garlic, saute for a minute,3 cloves garlic crushed then add the spices and saute1 heaped tsp red chili powder another 3 minutes or so. If the mixture1/2 tsp turmeric starts to stick then add a splash of1/2 tsp coriander powder water. Add cauliflower and potatoes,Salt to taste (or about a heaped tsp) stirring to coat them with the spices.100ml oil Add the tomatoes, stir. Cover, bringChopped coriander and/or green chilies the heat up to high for a moment andfor garnish then dropping it to a low simmer. Cook until potatoes are tender and cooked through. Check every 10 minutes. If they start to stick then add a splash of water. Once they are cooked through, check seasonings. Garnish with coriander and sliced chilies.
PALESTINE SUMAGHIYYEH (SERVES 6)Ingredients650 g lean stewing beef Directions1 onion, chopped Saute meat and onions with olive oil60 ml olive oil until lightly browned. Cover meat with1 bay leaf water and bring to a boil. Skim any1 Cinnamon stick froth that rises to the top. Add whole5 allspice berries spices and stir. Lower heat, and cover.4 cardamom pods Cook until meat is tender, but not1 onion, chopped falling apart. Drain meat and reserve650 g chopped chard broth. Add onion and chard and stir50 g fresh sumac berries until just wilted.470 ml boiling water30 g flour In a separate pot, boil the sumac in7 g dill seed 470 ml water for 10 minutes, then5 garlic cloves, mashed drain and reserve the liquid. Let cool3 g coriander to room temperature. Add flour to3 g dried red pepper flakes cooled sumac infusion and stir until7 g salt dissolved.400 g can chickpeas, rinsed and drained45 g red tahini
PALESTINE SUMAGHIYYEH (SERVES 6)Directions DirectionsIn a mortar and pestle, grind dill seed Remove from heat and pour intoand dried pepper with salt until bowls. Cool and serve at roomfragrant. Add garlic and mash. Set temperature. Garnish with fresh slicedaside. chilies.Combine broth and sumac-flour mixtureand whisk thoroughly to avoid clumping.Add meat mixture, dill, garlic, chilimixture, and remaining spices. Bring to aboil as you continue to stir, reduce heatto medium, and cook for 15 minutes.Continue to stir throughout until mixturebecomes thick. Add tahini and cook for 3more minutes.
PERU CEBICHE (SERVES 6)Ingredients650 g pounds very fresh and high Directionsquality white fish filets (corvina, halibut, Cut the fish into small cubes, place inescolar) a glass bowl and cover with cold1 red onion, thinly sliced water and 1 tablespoon of salt, coverfreshly squeezed lime juice, from about and refrigerate while you prepare35- 40 key limes, or 15-20 Peruvian the onions and juice the limes.limes Rub the thin onion slices with 1/21-2 habanero peppers, cut in half, tablespoon of salt and rinse in coldwithout seeds and deveined water. Rinse the fish to remove the2-3 sprigs of fresh coriander excess salt. Place the cubes of fish,Salt to taste half of the sliced onions, corianderFinely chopped cilantro to taste and hot peppers in a glass bowl and pour the lime juice over all. CoverServe with and refrigerate for about 15 minutes.Lettuce leaves, toasted corn nuts, boiled Remove the cilantro sprigs and the hotcorn, fried sweet potato chips, green peppers from the mix. Taste the fishplantain chips, diced chilies, lime wedges, and add additional salt if needed.olive oil Use a spoon to place the cebiche in each serving bowl, garnish with remaining onions.
POLAND BABKA (SERVES 10)Ingredients1 packet dry yeast Directions60 ml lukewarm water Proof yeast in lukewarm water about140 g soft butter 5 minutes. Cream butter and sugar in100 9 ml sugar a large mixing bowl. In a separate6 g salt bowl, add salt to egg yolks and beat4 egg yolks, room temperature until thick; then add to sugar andZest of 1 lemon butter mixture. Add yeast and water,6 g cinnamon lemon rind and cinnamon. Add flour600 g flour, sifted alternately with milk and beat well to237 ml milk, lukewarm make a smooth batter. Add raisins150 g dried cherries, raisins or and knead by hand. Let rise in acranberries hydrated 15 minutes and warm place until double (about 1-drained 1/2 hours). Punch down and let rise30 gfine unseasoned breadcrumbs again until double. Generously butter1 egg yolk, beaten a tube pan. Sprinkle with fine bread30 ml water crumbs and fill with dough. Brush with30 g sliced almonds mixture of egg yolk and top with almonds. Let rise again. Bake in preheated 175C oven for 45-60 minutes.
QATAR KABSA (SERVES 6)IngredientsKabsa Spice Mix: Ingredients Continued20 saffron threads, crushed 2 carrots, peeled and grated0.5 g ground cardamom 2 whole cloves1 g ground cinnamon pinch ground nutmeg0.5 g ground allspice pinch ground cumin0.5 g ground white pepper pinch ground coriander1 g dried whole lime powder salt and freshly ground black pepper to taste45 g butter 580 ml hot water1 onion, finely chopped 1 cube chicken bouillon4 cloves garlic, minced 310 g unrinsed basmati rice1 kg whole chicken, cut into 8 pieces 30 g raisins45 g tomato puree 20 g toasted slivered almonds1 can diced tomatoes, undrained.
KABSA (CONTINUED) Directions Continued Bring the sauce to a boil, then reduceDirections the heat to simmer and cover the pot.Mix together the saffron, cardamom, Simmer until chicken is no longer pinkcinnamon, allspice, white pepper, and and the juices run clear, about 30lime powder in a small bowl, and set the minutes. Gently stir in the rice. Coverspice mix aside. Melt the butter in a the pot and simmer until rice is tenderlarge pot over medium heat. Stir in the and almost dry, about 25 minutes;garlic and onion; cook and stir until the add the raisins and a little more hotonion is soft and translucent. Add the water, if necessary. Cover and cookchicken pieces and brown them over for an additional 5 to 10 minutes ormedium-high heat until lightly browned, until the rice grains are separate.about 10 minutes. Mix in the tomato Transfer the rice to a large servingpuree. Stir in the canned tomatoes with platter and arrange the chickenjuice, grated carrots, whole cloves, pieces on top. Sprinkle the toastednutmeg, cumin, coriander, salt, black slivered almonds over the dish.pepper, and the Kabsa spice mix. Cookfor about 3 minutes. Add water andbouillon cube.
ROMANIA SARMALE (SERVES 6 )Ingredients18 ml vegetable oil Directions1 medium onion, chopped Preheat the oven to 170C degrees.55 g long grain rice Heat the oil in a medium saucepan,500 g ground pork add the onions and cook until9 g parsley, chopped softened and translucent. Add the rice7 g fresh dill chopped and cook for another minute.salt and pepper to taste In a large bowl, mix the ground pork,550 g sour cabbage leaves (1 jar) salt, pepper, parsley, dill and the9 slices bacon, chopped onion and rice mixture. Add salt if500 g tomato passata desired. Cabbage leaves arewater already brined, so err on the side of under seasoning. Remove leaves from jar and cut each leaf in half. Fill each leaf with a spoonful of the meat mixture and roll. Repeat with all the remaining meat and cabbage.
SARMALE(CONTINUED)DirectionsAny leftover cabbage may bespread on the bottom of thebaking dish. Use a deep bakingdish with a tight cover. Place allrolls in the dish and top withchopped bacon. Pour tomatopassata over the rolls, addingwater to cover the rolls completely.Cover and bake 1.5 hours. Removelid and bake 1 hour more andliquid is mostly absorbed. Servewith sour cream.
RUSSIA PIROZHKI (SERVES 6)IngredientsFor the dough Directions115 g butter, softened For the dough18 g sour cream Beat butter until light and fluffy. Add1 large egg sour cream and egg and beat well.120 g flour Add flour and salt and mix until1g salt dough is formed. Knead about 12 times on a floured board until it is notFor the filling sticky. Allow to rest in refrigerator at3 g butter least 30 minutes.½ onion, finely diced For the filling2 bunches spinach, chopped, steamed Melt butter in a skillet over mediumand well drained heat, add onion and cook until soft1 hard-cooked egg, sieved and translucent. Add spinach andsalt and pepper to taste egg. Drain off excess liquid. Season with salt and pepper. Set this aside for the filling.
PIROZHKI(CONTINUED)Directions ContinuedPlace the dough onto a floured surface andgently form into a snake about 5 cm wide.Cut into 2-3 cm pieces and roll each pieceinto a ball. Flatten the balls by hand untilthey are 8-10 cm across. Place a spoonfulof the filling in the center and fold in halfto enclose. Pinch the edges together to sealin the filling.Preheat the oven to 200 C) Line one or twobaking sheets with baking paper. Place thepirozhki onto the baking sheet, leavingroom between them for them to grow. Bakefor 20 minutes in the preheated oven, oruntil golden brown.
FOOD IS UNIVERSALParent Sulynne Lee, Korea with family and friends
SERBIA SARMA (SERVES 6)Ingredients24 small sour cabbage leaves Directions500 g minced beef Prepare a baking dish 20x28cm. Pre-1 small onion, chopped fine heat the oven to 250C. Rinse1 small carrot, chopped fine cabbage leaves and remove the hard50g rice stem. Saute chopped onion in 30 mlsalt, pepper, to taste oil until golden brown. Add a splashground chilies, to taste of water to deglaze and cook until115ml vegetable oil liquid evaporates and onion are soft,40g flour stirring occasionally. Add choppedbunch of parsley, stems discarded, carrot and beef, and let it cook forchopped fine about 15 minutes, stirring to break up4-5 slices of smoked ham lumps. Add the rice. Cook 5 minutes400ml water + 160ml water for sauce. stirring constantly to prevent burning. Remove from heat. Season with salt, ground pepper, ground chilies and chopped parsley.
SARMA(CONTINUED)Directions ContinuedFill the cabbage leaves. Place aspoon of beef in the middle ofbottom the leaf. Fold from left thenfold from right. Roll the cabbagekeeping fingers firmly on the side.Place rolls in oiled baking dish.Sprinkle with chilies and parsley.Place bacon slices in the middle. Pour400 ml of water in. Tightly coverbaking dish with foil. Bake coveredfor 1 hour then reduce temperatureto 200 C and bake for another 1hour.At the end, make a roux of the flourand remaining oil, stirring constantlyand adding chilies to taste. Add 160ml water. Remove from heat. Removefoil from baking dish and pourmixture over the cabbage rolls. Bakeuncovered another 15- 30 minutes.
SLOVAKIA HALUSKI KAPUSTO (SERVES 8)Ingredients2 large potatoes, peeled Directions360 g flour Grate potatoes finely. Squeeze in a4 g baking powder clean tea towel to remove as much3 g salt moisture as possible. In a large bowl2 eggs Stir the potato, flour, baking powder,80 ml milk salt, eggs, and milk until a dough forms, adding more flour if necessary115 g butter to achieve a workable consistency.1 head cabbage, roughly chopped Divide the dough into 6 sections. On a1 onion, halved and sliced flour dusted surface, roll out eachSalt and pepper dough section into a long rope or snake. Slice the snakes into 75 mm dough ball sections. Press tines of a fork into each dumpling for texture. Set aside the until ready to cook.
HALUSKI KAPUSTO(CONTINUED)Directions ContinuedMelt the butter in a large saucepan over lowheat. Once melted, increase the heat tomedium high and saute the onions andcabbage in the butter. Season with salt andpepper. Saute for 10 minutes, stirring often.Remove from heat.Bring a large pot of salted water to a boil.Working in batches boil the potato dumplingsuntil they float and then one minute more.Approximately 4 minutes each batch.Remove from the water with a slotted spoon.The cooked dumplings can be combineddirectly with the cooked cabbage mixture.
SOUTH AFRICA BOBOTIE (SERVES 10)Ingredients1.5 kg minced lamb Ingredients Continued30 g butter 50 g slivered almonds, roasted2 onions, chopped 6 bay leaves2 garlic cloves, crushed8 g curry powder TOPPING3 g ground turmeric 250 ml milk2 g each salt 2 eggs2 g ground black pepper 2 ml saltfinely grated rind and juice of 1/2 smalllemon100 g sultanas100 g dried apricots, choppedGranny Smith apple peeled, cored andchopped2 slices stale bread, crumbled60 ml milk
SOUTH AFRICA BOBOTIE (SERVES 10)Directions Directions ContinuedFry onions in the butter, stirring regularly Heat oven to 180C.for 20 mins until they are soft and For the topping, beat the milk andgolden. Add the garlic and lamb and stir eggs with seasoning, then pour overwell to break up lumps. Stir in the curry, the meat. Top with the remaining bayspices, fruits, sultanas and 2 of the bay leaves and nuts and bake for 35-40leaves with half of the salt and plenty of mins until the topping is set andground black pepper. starting to turn golden.Cover and simmer for 10 mins. Soakbread in the milk then beat into themeat mixture until well blended. Tip intoan oval ovenproof dish (23 x 33cm andabout 5-6cm deep). Press the mixturedown well and smooth the top. You canmake this and chill 1 day ahead.
SUDAN SHAARIA (SERVES 6)Ingredients200 g pasta nests Directions120 ml sesame oil Fry the pasta nests in sesame oil untilwater golden. Splash boiling water over it200 g sugar and immediately cover pan with lid6 g salt for a few seconds. Add more water15 g butter until pasta is almost covered. Cover10 g desiccated coconut pan with lid, cooking for 5-10Sultanas (optional) minutes. Uncover, add coconut, salt, sugar and butter, stirring occasionally while simmering. Cook and stir until sugar is melted and noodles are tender. Stir in sultanas if desired.
SWEDEN PEPPARKAKOR (MAKES 100)Ingredients150 g butter Directions250 g sugar Mix the butter, sugar and treacle in a70 g treacle large saucepan. Heat gently until the100 ml water butter melts, stirring continuously.½ tsp ground cardamom Dissolve the sugar grains completely.1 tbsp. ground ginger Remove from heat. Sift the spices,1 tbsp. ground cinnamon baking soda and flour together.½ tbsp. ground cloves Working quickly, add the flour mix to½ tbsp. bicarbonate of soda (baking the butter mixture and stir to form asoda) sticky dough. Scrape dough into a450 g plain (all-purpose) flour container and allow to rest in the refrigerator at least one day, three to seven days ideally. After resting, knead a few times, then roll out thinly on parchment, cut with sharp biscuit cutters, lifting away excess. Slide paper onto a cold baking sheet and bake in a 200C oven for 5 – 8 minutes. Repeat. Chill dough before baking to prevent spreading.
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SWITZERLAND ROSTI (SERVES 6)Ingredients1.5 kg potatoes Directions85 g butter Wash the potatoes, boil in salted1 small onion water until fork tender. Drain and8 g salt allow to cool completely. Rub the skins to remove them. Grate the potatoes lengthwise. Peel the onion and grate or chop finely. Onion may be soaked in cold water for 20 minutes to remove the strong flavor if necessary. Mix onions with with the potatoes and salt. In a deep, heavy pan, melt the butter. Press the potato into the pan, forming a large cake. Let cook until the bottom side is crispy brown. Covering the pan with a plate, flip the cake out onto the plate crispy side up, then slide back into pan to brown the other side. Brown the other side. Serve with fried eggs and spinach while still hot.
THE NETHERLANDS POFFERTJES (SERVES 6)Ingredients Directions1 pkg yeast Proof yeast in milk. Sift together salt,240 ml milk (warm 45C) buckwheat and plain flour. Beat eggs120 g plain wheat flour together, adding flour and milk to120 g buckwheat flour form a batter. Cover batter and2 eggs allow to rise in a warm place, 45Pinch salt minutes to an hour until large bubbleButter form. Heat the poffertjes pan andIcing sugar brush butter in each hole. Fill each hole ¾ full. When bubble appear and the edges pull away from the sides of the hole, use two wooden skewers to flip. Cook a moment more to brown the bottom side. Serve hot with lots of sugar and butter.
TURKEY YAYLA CORBASI (SERVES 6)Ingredients1.2 l chicken stock (or vegetable) Directions150 g long grain rice Bring the stock to boil in a heavy30 g olive oil saucepan and add the rice. Stir well500 g cups plain strained yoghurt and simmer until the rice is tender and9 g plain flour has released its starch to thicken the2 egg yolk soup. Remove from the heat. In a1 tbsp. dried mint bowl, combine the yoghurt, flour, eggSalt and pepper to taste yolk and beat until smooth. From the pan, take a cupful of hot stock andFor the dried mint & paprika flakes whisk it into the mixture. Return thesauce: thickened egg mixture to the soup30 g unsalted butter (you can use olive pan, stir in the dried mint and seasonoil instead of butter, if you prefer) to taste with salt and pepper. Stir½ tbsp paprika flakes well and simmer gently for another½ tbsp dried mint 10 minutes, or until the soup has a creamy consistency. Make the dried mint and paprika flakes sauce
YAYLA CORBASI(CONTINUED)Directions Continuedmelting the butter. Stir in thedried mint and paprika flakes,stir and cook on a very lowheat for about 30 seconds, untilthe spices start to sizzle. Swirlthis sauce onto to the soup.Garnish with paprika and mint.
UNITED KINGDOM TOFFEE PUDDINGIngredients DirectionsFor the cake Preheat the oven to 190°C and100 g dark brown sugar butter a 1½ l pudding basin. Mix175 g self-raising flour the sugar and flour in a large bowl.125 ml milk Beat in the milk, egg, vanilla and1 large egg, beaten melted butter just until combined. Fold1 teaspoon vanilla extract in the dates then scrape into the50 g unsalted butter, melted prepared pudding basin. Sprinklethe200 g chopped dates top with the 200 g of dark brown sugar and dot with the butter. PourtheFor the Sauce boiling water over the top and200 g dark brown sugar transfer to the oven. Bake 45 to 5525 grams unsalted butter minutes. The top of the pudding500 ml boiling water should be springy when cooked; underneath, the butter, dark brown sugar and water will have turned into a rich, sticky sauce.
UKRAINE BORSHCH (SERVES 12)Ingredients2 large beets Directions2 large potatoes, sliced Fill a large soup pot with water. Add120 ml of cooking oil beets. Cover and boil beets until you1 medium onion, finely diced can smoothly pierce the beets with a2 carrots, grated fork, remove from the water and set1/2 head of cabbage, thinly sliced (see aside to cool. Slice very thinly whenpicture) cool. Keep the water. Add sliced400 g can kidney beans with their juice potatoes to the water. Boil 102 bay leaves minutes, adding shredded cabbage2.4 l water and cooking another 10 minutes. In a1.4 l chicken broth skillet, saute carrots and onion in oil75 ml ketchup until soft (8-10 minutes). Add the35 ml lemon juice ketchup. Add the chicken broth, baySeveral grinds pepper leaves, pepper, lemon juice, dill, beets35 ml chopped dill and carrot mixture to the soup potSalt and pepper and simmer gently another 15 minutes. Serve with sour cream.
SHARING SMILES A feast from the heart
USA MACARONI AND CHEESE (SERVES 12)Ingredients500 g macaroni or other small pasta, Directionsuncooked (4 cups) Bring a large pot of lightly salted60 g butter (4 Tbls) water to a boil. Add pasta and cook32 g all purpose wheat flour (1/4 cup) for 8 to 10 minutes or until al dente;1 large egg drain.600 ml milk (2 ½ cups) In a small bowl, whisk the egg, set2 tsp dry or yellow mustard (to taste) aside500 g cheese, shredded (mature In a large pot, melt the butter andcheddar or mix of cheeses), plus sprinkle in the flour. Whisk togetheradditional for topping over medium low heat. CookSalt and pepper to taste whisking constantly to desired goldenOptional: seasoned salt, Cayenne color.pepper, paprika or smoked paprika, Pour in the milk, add the mustard andthyme, Cajun spices, BBQ spices, Italian whisk until smooth. Cook until veryspices, cooked bacon, sautéed onion, thick, about 5 minutes. Reduce heat todiced tomato or cherry tomato, cooked low.mince or bite-size chicken, beef or pork.
MACARONI AND CHEESE (CONTINUED)Take ¼ - ½ cup of the sauce and Pour in the drained, cookedslowly pour into the beaten egg, macaroni and stir to combine.whisking constantly to avoid Serve immediately while stillcooking the eggs. (you are creamy or pour into a butteredwarming the egg so it doesn’t baking dish, top with extrapoach in the hot mixture) Pour the cheese and bake until bubblyegg mix into the sauce, whisking and golden on top—20-25min inconstantly. Stir until smooth. a 350F/175C oven.Remove from the heat. Stir in the Alternately: Put in muffin pans orcheese to melt. mini muffin pans, top with cheeseAdd salt, pepper and any and bake until bubbly andadditional spices or ingredients. golden—great as poppers!Do not undersalt!
USA CHOCOLATE CHIP COOKIES (MAKES 48)Ingredients225 g all-purpose flour Directions4 g baking soda Combine flour, baking soda and salt5 g salt in small bowl. Beat butter, granulated180 g butter, softened (baking sugar, brown sugar and vanillamargarine may be substituted) extract in large mixer bowl until120 g granulated sugar creamy. Add eggs, one at a time,130 g soft brown sugar beating well after each addition.4 ml vanilla extract Gradually beat in flour mixture. Stir1-1/2 large eggs in morsels and nuts. Chill dough at275 g chocolate bar, milk or dark least 30 minutes. Drop by roundedchopped tablespoon onto ungreased baking(optional) 95 g chopped nuts sheets. Bake at 175 C. for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
URUGUAY CHIMICHURRIIngredients125 ml very fresh olive oil Directions30 ml red wine vinegar Mix all ingredients together in a½ bunch finely chopped parsley bowl. Allow to sit for 5-10 minutes to2 cloves garlic , finely chopped release all of the flavors into the oil3 g (or less) dried red pepper before using. Chimichurri can be2 g dried oregano prepared earlier than needed, andSalt and pepper to taste refrigerated for 24 hours, if needed. Use to baste meats (chicken or steaks) while grilling or barbecuing. Also, add a couple of spoons over your steak to serve.
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