Cookbook MOCKUP

101 SIGRID LIPPENS, AGRI DEALER Cheesecake with Raspberry and “Speculaas” Spiced Biscuit Method • Beat the whipped cream and fold under the cheese mixture. Spoon the • Crumble the speculaas with a rolling batter into the baking tin and put in pin and mix with the butter. Press this the fridge for 12 hours to stiffen. mixture down into a baking tin with a removable bottom. • Blend the raspberries with the icing sugar. • Soak the gelatin leaves in cold water. • Run a thin spatula around the edges of • Heat 1 dl water with the sugar. the cake before opening the baking tin. Remove the pan from the heat and dissolve the gelatin leaves in it. • Spoon the raspberry sauce over the cake. • Mix the cheese, ricotta, lemon juice and sugar syrup with gelatin together • Finish with fresh raspberries in a large bowl. if desired. Ingredients In their own words 250 g speculaas – a type of Tell us about your recipe spiced, shortbread biscuit, sold as Lotus Biscuits “ It does not need to be baked and can simply be prepared cold. We lived in 100 g softened butter 7x2 g gelatin sheets Lembeke, where the Speculoos factory is located – they make the Lotus cookies. 180 g fine sugar Those cookies are known everywhere here. That’s why I chose this recipe. 250 g plain cheese 250 g ricotta Plus, it is tasty. It always tastes good and it’s not that much work. You don’t need so Juice of 1 lemon many ingredients and everything is prepared cold. You don’t have to keep an eye on 2 dl whipped cream 250 g raspberries ”the oven! 1 tablespoon icing sugar Fresh raspberries for the finishing touch

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103 TUUDE PERDOK, WIFE OF KRAMP CEO EDDIE PERDOK Steak Salad Method Ingredients • Wash your salad leaves and spin to dry • Thinly slice the radishes and finely or pat dry. chop the rest of the chillies and Serves 4 the ginger. Tenderloin steaks • For the dressing, blend the sesame oil, Salad leaves, any kind olive oil, lemon juice, coriander, 1 red • Grill the marinated steaks for Juice of 1 lemon chilli, fish sauce, soft brown sugar, 2 minutes on each side then rest in 2 teaspoons soft brown sugar garlic, 2/3 of the ginger and basil until it aluminium foil. Ginger, around 4-5cm becomes liquid. Let it rest. Basil – one plant • Once rested, slice the steak thinly and 5 tablespoons soy sauce • Get the steaks out of the refrigerator place on top of the salad. 1 tablespoon sesame oil and bring to room temperature. 3 tablespoons olive oil Put half of the dressing over the • Put the radishes on top of the steak 1 tablespoon fish sauce steaks and leave to marinate for then sprinkle the finely chopped 2-3 cloves garlic 1 hour. chillies and ginger over the whole 1 packet beansprouts dish, along with some soy sauce and 1 bunch radishes, thinly sliced • In a large bowl, mix the salad leaves lemon juice. 100 g sugar snap peas or with the spring onions, tomatoes, haricots verts, cooked for sugar snap peas or haricot verts • Serve with the baguettes. When the 2 minutes and the rest of the dressing. Put the salad is nearly finished you can dip 2 red chillies, deseeded and dressed salad on a serving plate. your baguette in the dressing, this is finely chopped the best part. 1 bunch of coriander Cherry tomatoes, enough for • Enjoy with some of your best red wine! 4 people, chopped 5 spring onions, sliced In their own words 1 cucumber, deseeded and peeled When do you usually prepare this recipe? 2 baguettes “ Usually as an everyday kind of evening meal. It’s not typical of our region but something we enjoy as a family. It’s a popular meal in our house. We buy as much ”as we can locally, meat at the butcher, bread at the bakery. Why did you choose this recipe? “ The recipe is just great because it is a really nice mix of flavours that makes the dish very tasty. It looks nice topped with very thinly sliced ​r​ adishes and coriander and a little chili and ginger. It’s a very easy recipe, but a lot of cutting work. Our sons now ”make it themselves in their student houses.

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105 HANS & JOSIEN TE WINKEL, DAIRY FARMERS Buttermilk Sauce with Boiled Potatoes, Field Peas and Bacon Method • Note - the more flour you use, the thicker the sauce will be. Ideally it • Peel the potatoes and boil them should be liquid and pourable. until done • When the sauce boils, add the fried • Slowly fry the smoked bacon bits bacon bits with the shallots and bring in a frying pan to the boil again • Peel the shallots and chop into • In another pan, fry the bacon or belly large pieces pork, until the desired crispness is achieved • When the smoked bacon has released some fat through cooking, add the • Heat the capuchins in a pan shallots and continue frying together until the shallots are translucent • Drain the potatoes and capuchins and remove the belly pork from the pan. • Meanwhile, put 1 litre of buttermilk, 2 tablespoons of flour, 1 egg and a • Serve everything separately and mix pinch of salt in a cooking pan, stir on the plate well with a whisk and slowly bring to Ingredients the boil (otherwise the buttermilk will separate). Serves 4 1 l buttermilk In their own words 1 egg 2 tablespoons flour Why did you choose this recipe? Pinch of salt 300 g smoked bacon bits “ Josien: It’s a typical regional recipe here in the Achterhoek. Everyone likes it very 500 g shallots 1 kg potatoes much. I got the recipe from my mother, she got it from her mother but it probably 1 kg capuchins (drained weight) goes back even further. The buttermilk comes from our farm, the potatoes from a 4 slices belly pork or bacon farmer in the area, the meat from a traditional butcher in the area and the eggs from a stall along the road. It’s a winter recipe but I often make it when my children come ”to dinner. How long has your farm been in your family? “ Hans: The farm is located in Winterswijk-Woold and has been in my family since 1887. My great‑grandfather built the farm. My great-great-grandfather had four sons, who all got a farm from their father. Now we have 60 dairy cows, 30 young ”cattle and 35 hectares of land for animal feed.

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107 ANNET KUIPERS-SMID, ARABLE FARMER Bundt Cake - “Groninger Povverd” Method • The batter should be about 3 cm below the edge of the bundt cake pan. • Beat or mix the eggs with sugar. • Cook this for about 100 minutes in a • Stir the soaked raisins and sliced ​​ bain-marie. apples into the eggs and sugar. • Serve the bundt cake with melted • Finally, add the self-raising flour. butter and brown sugar or syrup. • Put the mass in a greased bundt • Bake it in the oven for 75 minutes at cake tin. 130°C Ingredients In their own words 300 g self-raising flour Where does the recipe come from? 3 eggs 190 g sugar “ It’s a traditional recipe from Groningen and I got the recipe from a family 150 g raisins 4 diced apples (Jonagold cookbook from 1925. The recipe is delicious and easy. I sometimes pick the apples or Elstar) A bundt cake tin ”from our apple tree. When was it founded? “ ”The farm belonged to the church until 1805, the building dates from 1856. The first known date is from 1611. It was bought by my great grandfather in 1921. What is your first memory of life on your farm? “ ”The space to play and the life that was, and will be, regulated by the weather.

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109 JÜRG & RUTH FRIEDERICH, ARABLE FARMERS Coq au Vin Method • Remove the skin from the chicken • Remove the chicken pieces and pieces. Season and coat with the flour. shallots, cover and keep warm in the bowl. • Heat some oil in a casserole dish. Batch fry the chicken pieces for • Make a sauce from the braising liquid around 5 minutes then remove from by pouring the braising liquid through the pan. a sieve into a pan. • Reduce the heat, add a little more oil if • Simmer for about 3 minutes, stirring needed and add the shallots, bay leaf, with a whisk. Gradually reduce until cloves, mustard, tomato purée, wine it’s around 4 dl. and chicken stock. Cook together over a medium heat for around 5 minutes. • Half an hour before eating, add dried pears or plums. • Stir everything well, add chicken pieces, bring to the boil, reduce heat, • Season and pour over the chicken and cover and simmer over low heat for shallots to serve. approx. 50 min. Ingredients In their own words 1.2 kg chicken, cut into pieces 2 tablespoons flour Who in your family is the author of this recipe? Oil for browning 16 small shallots, peeled “ The recipe is from a cookbook, but I modified it and refined it, and made it my 500 ml red wine 100 ml chicken stock own by adding several ingredients including the pears or plums. I make the recipe 2 tablespoons mustard 2 tablespoons tomato purée ”when there are a lot of people at the table or when we have visitors. 1 bay leaf 2 cloves Do your ingredients come from your farm? Where do you source other ingredients? A handful of dried pears or plums “ Some of the ingredients we produce. We raise and eat the chicken. The spices, mustard, and wine I buy locally. The other ingredients, the onions and the fruit, come ”from our own garden or barn, the onions and the fruit are from the farm. Does everyone in your family play a role on the farm? “ Our farm is in the canton of Bern, in the municipality of Grossaffoltern. We run the farm together with our youngest son. Our eldest son is employed part-time as a mechanic and our daughter helps when there is an emergency, and they don’t live on ”the premises. My in-laws still live in the house.

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111 ASTRID AND JÖRG FRISCHKNECHT, DAIRY FARMERS Alpine Herdsman's Macaroni with Onion Roux and Apple Sauce Method Onion roux Macaroni • Bring the water with the salt to the • Melt the butter in a pan. Cut the boil. Add the potatoes to the water onions into thin strips, add to the and then the macaroni, and cook at butter and fry on medium heat until medium heat. golden brown. • Heat the cream and season with salt, • Pour over the macaroni. nutmeg, and pepper. Apple Sauce • Grate the cheese and mix it with the boiled potatoes and macaroni. • Put the water into a pot. • Pour the hot cream over the macaroni • Wash, core, peel and halve the apples. mixture and mix well until a creamy Cut into pieces and add to the water. sauce forms around the mixture. Add sugar to taste and lemon juice if desired. Ingredients • Steam at medium heat and mix. Macaroni In their own words 2 l water 2 tablespoons salt What is the name of the recipe you would like to share with us? 400 g potatoes washed, peeled, and evenly diced. “ The name is Älplermagronen, or “Alpine Herdsman’s Macaroni”. The recipe 250 g Magrons (Swiss macaroni) 400 ml single cream comes from the family and has been passed down through generations. 150 g spicy Alpine or mountain Älplermagronen were also offered in the nearby alpine in Bogmen. The recipe is cheese – Alpine cheese from typical for the Swiss mountain region, and also very popular with Älplers (Alpine Alp Mühlebach is very suitable people) during the alpine summer. for the dish, or Emmental AOP cheese and High moor cheese Several times a year I produce butter for our family. Whenever I centrifuge it, I get also work well our fine cream. This makes the macaroni taste particularly good. For this reason, Salt, nutmeg, and pepper for seasoning ”I mainly cook the dish when the centrifuge is running! Onion roux Tell us about your farm 2 tablespoons butter “ Our mountain dairy farm has been in the family for 101 years. The farm is near 2-3 onions Lake Zurich and is originally from Jörg’s great grandfather. We are a 4-generation Apple Sauce farm: My husband Jörg and I (Astrid), our children Christoph, Tobias, Linda and Marius. Jörg’s parents Brigitta and Albert live in the Stöckli (farmhouse) with 200 ml water great-grandmother Ida. 800 g apples Sugar (to taste) Our farm is located at an altitude of 900m and is rather large for the mountain area, Lemon juice (if desired) with a total of 55 hectares. In winter we have 34 dairy cows on the farm. During the summer, 20 of them graze on the Mühlebach Alp in the Glarus region and 14 stay at home with us. In winter we have to get up very early – often my husband has to clear the road with the snow blower before the milk delivery at 7am. The snow up here makes a lot of ”work difficult.

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113 MICKAEL AND MELISSA PITTET, CROP AND PIG FARMERS Tartelettes à la Raisinée Method • Pour the apple and pear juice in a pan • Mix all the other ingredients with the and boil for 6-7 hours till the liquid has reduced juice and let boil for another reduced to about 10%. Only about 1 dl 3-4 minutes while stirring. of juice should remain in the pan. • Let the mix cool, then pour it in the tartlet biscuit bases. • Serve cold. Ingredients In their own words Serves 6 Tell us about your farm 5 dl apple juice 5 dl pear juice “ Melissa: We have two farms - Mickael’s farm in Vuarrens, and on my side, my 1 1/2 dl whole cream 3 eggs dad’s farm is Penthéréaz. I’ll take over in a few years. So, we have two farms, but 6 tartlet biscuit bases we work together a lot. Mostly for products that we sell directly. Like the pears and ”apples come from two places. We collect as much as we can from both orchards. Do you hope that your farms will stay in the family for the generations to come? “ Melissa: We do hope that, because we’ve made a personal investment in them. Mickael: Our lives. Melissa: That’s it. It’s a lifestyle that’s totally different than if we were simply working in an office or something like that. But then we couldn’t impose that choice because farming is getting complicated in Switzerland. There are a lot of constraints, we have to work in a way that’s completely different to what people used to do. There’s an ecological aspect, referendums for water initiatives… these kinds of things that mean it’s going to get even more difficult. So we wouldn’t force the farm on the next ”generation. They’ll have the choice.

114 INDEX Alpine Herdsman's Macaroni “Keks” Cake with Cranberry with Onion Roux and Apple Sauce .... 111 and Pistachio ...................................................... 63 Apple Dessert Cake ....................................... 85 Koryciński Cheese .......................................... 59 Apple-Walnut Cupcakes with Lachory ................................................................... 73 Caramel Cream ................................................ 89 Lamb in a Stone Pot ...................................... 33 Ascolana Olives ................................................. 41 Lamb Stew from Guadalajara ................. 25 Baked Carp on Root Vegetables ............ 13 Meat-Filled Pancakes .................................. 39 Balmos Ardelenesc ........................................ 67 Meat Rissoles with Peas ............................ 19 Beef Roulade ...................................................... 97 “Migas manchegas” Beef Rumpsteak .............................................. 91 Breadcrumbs from the La Mancha Region in Spain ............................. 27 Beshbarmak ....................................................... 75 Moules Gratinées ............................................ 31 Boknafesk ............................................................. 57 Norwegian Waffles ......................................... 53 Broyé du Poitou ................................................ 35 Ostrich Goulash ................................................ 15 Bundt Cake - “Groninger Povverd” .. 107 Pike Perch Fillets ............................................ 61 Buttermilk Sauce with Boiled Potatoes, Field Peas and Bacon ........ 105 Pork Filet Wrapped in Bacon with Chanterelle Cream Sauce “Cappelletti in Brodo alla with Spatzle and Pepper Cherry Reggiana” - Stuffed Pasta in Preserve ................................................................. 93 Broth from the Reggiana ........................... 49 Quail with Mushroom Sauce .................... 65 Chak-Chak ........................................................... 71 “Ravioli al Pomodoro” - Cheesecake with Raspberry and Ravioli with Tomato Sauce ........................ 47 “Speculaas” Spiced Biscuit ................... 101 Rognbollesuppe ................................................ 55 Coq au Vin ............................................................. 37 Rump Steak with Pepper Cream .......... 95 Coq au Vin .......................................................... 109 Rye Bread Layer Cake .................................. 21 Fried Pork and Parsley Sauce ................ 17 Sauerkraut Soup .............................................. 81 Fried Venison in Lingonberry Sauce ... 77 Slow Cooked Beef Shin ............................... 83 Gemer Meatballs ............................................. 79 \"Spezzatino di Vitello con Grandma's Flemish Stew Patate\" - Veal Stew with Potatoes ....... 45 from Hasselt ....................................................... 99 Steak Salad ....................................................... 103 Grandmother Antoñi's Traditional Pisto .............................................. 23 Tartelettes à la Raisinée .......................... 113 Grilled Flank Steak and Vercelli Risotto “Panissa Vercellese” . 51 Smoker Potatoes ............................................. 29 Wedding Soup with Liver Halva ......................................................................... 69 Dumplings and “Schwimmerli” ............. 87 “I Tajarin al Sugo di Carne” - Handmade Pasta in Meat Sauce ........... 43

115 Dear reader Our photography team has made every effort to faithfully reproduce the recipes in our cookbook, however styling may be different to how the original author intended it. For us, the beauty of cooking is in how everyone interprets a recipe differently, making little changes and flourishes to make it their own. Any creative edits in the presentation of the recipes are our own but come from a place of love and celebration. Recipe Disclaimer In other words… Similarly, Kramp in no way provides any Should you desire to prepare the recipes warranty, express or implied, towards in this book, you are doing so at your own the content of recipes in this cookbook risk and Kramp is not responsible, liable as provided by the participants. It is the and does not assume obligation for: reader’s responsibility to determine the value and quality of any recipe • Adverse reactions to food consumed or instructions provided for food such as food poisoning and any kind of preparation and to determine the food-borne disease nutritional value, if any, and safety of the preparation instructions. • Misinterpreted recipe The recipes presented are intended for • Domestic accidents, including but entertainment and/or informational not limited to fires in your kitchen, purposes and for use by persons having a cut finger or flour-covered appropriate technical skill, at their own kitchen countertop discretion and risk. Before trying a new recipe, read and re-read the recipe. Make sure you’re not allergic to any of the ingredients. Use the correct amounts and the right tools. What you decide to do with the recipes here is your responsibility. Bon appetit!



117 CREDITS Executive Producers Kramp Advisory Team Eddie Perdok, Wendy Unger-Moore Andrea Ambrosino, Bram Vanstraelen, Concept, Design and Production Christian Kraus, Ciprian Sicoe, mReaction Danilo Trevisani, David Hrouzek, Eric mReaction.com Guichard, Eric Lietard, Fabio Masella, Harald Gauch, Hubert Romberg, Ivan Food Photography Puago, Jose Puado, Juha Larte, Katia Geoff Gibson Gaudin, Leo Fortmann, Luca Gandolfi, geoffgibson.co.uk Marc Maris, Marco Freitag, Margreet te Winkel, Martin Sevcik, Mathilde Food Styling Alhéritier, Monica Wulff Skjeltorp, Kate Tighe Nicolae Ionita, Rafael Massei, Ronni katetighefoodstylist.co.uk Skov Jensen, Salvatore Laricchia, Silvia Tesauri, Valeriya Gugushvili, Vibekke Prop Sourcing Ahlbom, Wim Miserez Alexandrea Jenkins @aspidistravintage Journalist Team Historical Context Katarina Krizova - Czech, Slovakia Professor Oliver Craig and Dr. Mik Andrew Draper - Denmark Lisowski, BioArCh, Department of Sofia Simeonidou - The Netherlands Archeology at University of York Ndéla Faye - Finland Jo York - France Kramp Legal Nick Zea-Smith - Germany Geert Dielissen Dora Mullner - Hungary Elizabeth Heath - Italy Kramp Marketing Project Leads Ewa Jawoska - Poland Marieke van Ooijen, Alexandra Blenk Mario Mirza - Romania Masha Amburg - Russia Maria Elorza - Spanish Translations Cuttlefish Ink. Print Cocon Print & Fulfilment This book is printed on FSC paper