book naturewood recipe

Worldcom
Public Relations Group
New Year Greetings!
2014
One of the wonderful benefits Worldcom Public Relations Group provides
is exposure to the many traditions, customs and flavors shared around the
globe. And while we enjoy many cultural differences, one thing that binds
us all is food and breaking bread with family and friends. The approaching
end of the year is a special opportunity to celebrate friends, partners,
clients, staff and family. We are grateful for work done together and
hopeful for an even better year ahead.
To celebrate, Worldcom developed this recipe book which illustrates
typical seasonal dishes from various countries, gathered from our
Worldcom partners around the globe. It is an example of how our global
partnership can share truly local experiences.
So from our tables around the world to yours.
We wish you season’s greetings
and a healthy, prosperous
New Year.
Managing Director
WOLDCOM Public Relations Group
NATIONAL recipes FROM
Argentina Diez Infomedia
Australia Wrights PR
Austria Match Group
Belgium InstiCOM
Bulgaria Janev & Janev
Canada Donoghue & Associates
Czech Republic PRAM Consulting
Finland Medita Communication
France Yucatan
Germany HBI
Germany Komm.passion
Hungary Próbakő Kommunikáció
Italy Business Press
Italy CBO Communication by Objectives
Portugal CV&A
Romania Media Pozitiv
Russia Ya Corporation
Serbia Blumen Group
Spain (Canary Islands) Commarca
Spain LF Channel
Sweden Oxenstierna & Partners
Thailand TQPR
The Netherlands Wisse Kommunikatie
UK Kaizo
USA (Detroit) Hermanoff Public Relations
USA (Houston) Ward Creative Communications
USA (Minneapolis) PadillaCRT
USA (New York) PadillaCRT
USA (Philadelphia) Simon PR
argentina
C
Spending Christmas and
New Year in Argentina
Christmas and New Year`s festivities are significant events for
most Argentineans. It's time for family and friends reunions. The
nights of December 24 and 31 are dates to share quality time with
our family and affections gather together around tables covered
with hearty food and wine as well as conversations that may last
until the last hours of the day. Those are regular postcards in
those days, which often continue the day after.
When talking about food, Argentina has inherited much of its
traditions of its European descendants, but given the high temperatures prevailing at that time of year, the customs have migrated
to colder and lighter cuisine. Yet you’ll never miss the sweet bread
and nougat on the table.
Ingredients:
Recipe makes 7 servings
1 1/2 kg Flank steak
Salt
Ground pepper
Chili Powder
Oregano
100 g Smoked bacon
4 Eggs (2 uncooked eggs and 2 boiled eggs)
Grated cheese
Garlic and Parsley
10 g Unflavored gelatin
1 Red Pepper
Directions:
1. Season the flank steak with salt, pepper, chili powder and
oregano. Cover with bacon slices.
2. Lightly beat eggs and add grated cheese, garlic and parsley
until a paste forms.
3. Spread the mixture on the flank steak, sprinkle with gelatin. Add
red pepper cut into thin slices and 2 boiled eggs cut into quarters.
4. Roll up the flank steak and wrap it tightly with plastic wrap,
giving several turns. Then cover in foil.
Stuffed Flank
5. Cook in boiling salted water for about an hour.
6. Set aside in the same water until properly cooled and then
press it slightly.
01
argentina
L
Navidad y Año Nuevo en Argentina
Preparación:
Los festejos de Navidad y año nuevo son eventos importantes
para los argentinos. Es momento de reuniones familiares y con
amigos. La noche del 24 de diciembre y del 31, son fechas
destinadas a reunirse con la familia, compartir con nuestros
afectos el fin y comienzo de un nuevo año. Mesas cubiertas de
abundante comida y charlas hasta largas horas de la noche, son
postales constantes en esos días, que suelen continuar el día
siguiente.
Si de comida hablamos, la Argentina ha heredado gran parte de
sus tradiciones de sus descendientes europeos pero dadas las
altas temperaturas reinantes en esa época del año, las costumbres han migrado a comidas frías y no tan pesadas. Aun así
nunca faltará el pan dulce y el turrón en la mesa.
1. Condimentar el matambre bien desgrasado, con sal, pimienta,
ají molido y orégano. Cubrir con fetas de panceta.
Ingredientes:
Rinde 7 porciones
Matambre 1 y 1/2 k
Sal y pimienta
Ají molido
Orégano
Panceta ahumada 100 g
Huevos crudos 2
Queso rallado
Ajo y perejil
Gelatina sin sabor 10 g
Ají morrón 1
Huevos duros 2
2. Batir ligeramente los huevos y agregarles queso rallado, ajo y
perejil hasta formar una pasta, extenderla sobre el matambre,
espolvorear con la gelatina, acomodar el ají cortado en tiras finas
y los huevos duros cortados en cuartos.
3. Arrollar el matambre y envolverlo muy ajustado con papel film,
dándole varias vueltas. Envolverlo luego en papel metalizado.
4. Cocinar en abundante agua hirviendo con sal durante 1 hora.
Dejarlo enfriar en la misma agua y luego prensarlo ligeramente.
Matambre Arrollado
01
australia
I
Ingredients:
50g butter
3 rashers middle bacon, rind removed, finely chopped
1/2 small brown onion, finely chopped
1/2 (70g) cup chopped unsalted macadamia nuts
1 large granny smith apple, peeled, finely chopped
1 1/4 cups fresh breadcrumbs
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh rosemary leaves
1.5kg rolled pork loin
1 tablespoon olive oil
2 teaspoons sea salt
Apple sauce, to serve
Directions:
Step One
Melt butter in a frying pan over medium-high heat. Add bacon and
onion. Cook, stirring, for 3 to 4 minutes or until onion has
softened. Add macadamias. Cook, stirring, for 5 to 7 minutes or
until macadamias are golden. Remove from heat. Stir in apple,
breadcrumbs, parsley and rosemary. Preheat barbecue on high
with hood closed.
Step Two
Remove string from pork. Unroll. Place on a board, skin-side
down. Slice crossways through the thickest part of the meat
without cutting through to skin. Open pork out to form 1 large
piece. Press stuffing, in a wide row, on cut side of loin. Roll up
pork to enclose stuffing. Tie with kitchen string at 3cm intervals to
secure. Rub with oil. Sprinkle with salt. Place in a large, disposable foil baking dish.
Step Three
Cook pork, with hood down, using indirect heat (see note), for 20
minutes. Reduce barbecue temperature to medium. Cook for 1
hour 30 minutes using indirect heat or until juices run clear when
a skewer is inserted into centre. Remove pork. Cover with foil.
Stand for 10 minutes. Slice and serve with apple sauce.
Notes
To use indirect heat, turn heat burners on one half of the barbecue
to desired temperature. Place baking dish on unheated side of
barbecue. You could also cook pork in a 220C/200C fan-forced
oven for 20 minutes, then reduce heat to 180C/160C fan-forced
and cook for 1 hour 15 minutes to 1 hour 30 minutes.
Barbecued Stuffed Pork Loin
02
austria
T
The classic season-openers are our traditional Christmas markets
which open their gates at the beginning of December. They are
extremely popular and also attract a lot of tourists from all over the
world. Especially the christmas markets in Vienna and Salzburg
are very romantic and picturesque – the historic town centers of
both cities are a wonderful setting for the small wooden houses of
the Christmas markets where little gifts, sweets and all kind of
craftwork is sold.
In Austria Christmas Yule will be celebrated traditionally in the
evening of the 24th of december. The center of all family activites
is - in almost every house - the C hristmas tree, illuminated with
enlighted candles.
After a feastful dinner the presents will be exchanged and glogg
and Christmas cookies will be served. The most popular cookie is
the "Vanillekipferl", which must not be missed on an Austrian
cookie plate.
Ingredients:
280 g Flour (glatt)
200 g Butter (not too cold)
100 g Walnuts (ground)
80 g Powdered Sugar
1 Teaspoon Vanilla Sugar
Powdered Sugar (for coating)
Vanilla Sugar (for coating)
Directions:
Mix all ingredients and knead/work it into a smooth dough. Form a
dough-ball, wrap it with plastic wrap and let it rest for 2 hours.
Heat the oven to 170 ºC (hot-air).
Split the dough into several equally sized pieces and form rolls out
of the dough. Each roll should be of approximately 1,5cm diameter. Cut each roll into small dough-pieces and form a Kipferl out of
each piece.
Put it on a baking paper-covered baking tray and bake it for
approximately 15 minutes.
Mix the powdered sugar and the vanilla sugar and coat the still hot
Vanillekipferl with it.
Vanilla Crescent Cookies
03
austria
E
Eingeläutet wird jedes Jahr die Weihnachtszeit mit den traditionellen Weihnachtsmärkten, die sich ab Anfang Dezember großer
Beliebtheit erfreuen und die mittlerweile jedes Jahr Touristen aus
der ganzen Welt vor allem nach Wien und Salzburg locken. Denn
hier verbreiten der Glanz und die Lichter der Holzhäuschen , in
denen Schmuck, kleine Geschenke und Leckereien verkauft
werden, vor der Kulisse der historischen Altstadt eine ganz
besonders romantische Atmosphäre .
Das Weihnachtsfest selbst wird in Österreich traditionell am
Abend des 24. Dezember gefeiert. Beinahe in jedem Haus oder
jeder Wohnung ist der Christbaum mit seinen brennenden Kerzen
stimmungsvoller Mittelpunkt der Familienfeier. Nach einem
festlichen Essen werden die Geschenke verteilt und dazu Punsch
getrunken und Weihnachtskekse gegessen. Die beliebteste
Süßigkeit ist das Vanillekipfel, das auf keinem österreichischen
Keksteller fehlen darf
Zutaten:
280 g Mehl (glatt)
200 g Butter (zimmerwarm)
100 g Walnüsse (geriebene)
80 g Staubzucker
1 Pkg. Vanillezucker
Staubzucker (zum Bestreuen)
Vanillezucker (zum Bestreuen)
Zubereitung:
Für die Vanillekipferl alle Zutaten mischen und rasch zu einem
geschmeidigen Teig kneten. Den Teig in Klarsichtfolie einschlagen und zwei Stunden rasten lassen.
Das Backrohr auf 170 ºC Heißluft vorheizen.
Den Teig mit einer Teigkarte in einige gleich große Teile abtrennen und daraus Rollen zu ca. 1,5 cm Durchmesser machen.
Diese Stränge wiederum in kleine Stücke teilen und daraus
Kipferln formen.
Auf ein mit Backpapier ausgelegtes Blech legen und ca. 15
Minuten backen.
Vanillezucker und Staubzucker vermischen und auf die noch
heißen Vanillekipferln streuen.
Vanillekipferl
03
belgium
S
Stews are very popular in Belgium, especially the combination
meat and beer is popular. These dishes are ideal to cook for a big
group of people, for example at Christmas, very much a family
occasion. In Belgium Christmas is celebrated on the 24th of
December, Christmas Eve, or the 25th of December, Christmas
Day. The whole family gathers and gives presents to each other.
Most families put up a Christmas tree. This tree, usually an
evergreen conifer, is richly decorated with traditional ornaments
such as Christmas balls, tinsel and little lights. As the Christmas
period gets underway, everyone leaves their presents under the
tree and they are handed out on the day of the festivities.
Belgium has a rich beer culture. The Belgian beer landscape is
internationally known for its quality and diversity. For this dish we
recommend St. Bernardus Abt 12. This dark brown abbey beer
with fruity accents is ideal to use in a stew and combines lovely
with the sweetness of the plums. The St. Bernardus beer is
brewed according to the same recipe as the Trappist Westvleteren, several times ranked as the best beer in the world. This beer
is really hard to obtain since the monks only produce as much
beer as needed to finance their community. The Abt 12 itself
achieved a fourth place in this ranking.
Ingredients for 4 people:
4 rabbit legs
250 g dried plums
2 slices old bread
mustard
3 bottles St. Bernardus Abt 12
4 onions
2 sprigs fresh thyme
2 bay leaves
2 cloves
2 table spoons brown sugar
4 table spoons flour
1 dash of vinegar
butter
black pepper
salt
Directions:
Season the rabbit on both sides with salt and freshly ground black
pepper and cover them with a thin layer of flour. Melt the butter in
a Dutch oven or large casserole. Brown the rabbit legs on both
sides and put aside on a plate. Later on the meat will cook further
in the sauce.
In the meantime, chop the onions. As soon as the meat has a nice
crust on both sides, remove it from the casserole. In the same
casserole, sauté the onions and add some brown sugar to
caramelise the onions.
Cut the plums in large pieces. As soon as the onions are tender,
add the meat, the plums, the thyme, the bay leaves and the
cloves. Pour the St. Bernardus beer over the stew.
To thicken the sauce, spread some mustard on the bread on put
it on top of the stew. Put the lid on and let simmer for at least one
hour on low temperature until the meat is fork tender.
Taste the sauce and check if the meat is completely cooked. Add
a little bit of vinegar to add some depth to the sauce. Add freshly
ground black pepper and salt to taste.
Belgians love “kroketjes”, these are small potato croquettes that
can be compared with tater tots. To give this dish a festive touch,
it is traditionally served with fresh croquettes or something similar
such as Duchess potatoes.
Rabbit with plums and a sauce
with St. Bernardus beer
04
belgium
S
Stoofpotjes zijn erg populair in België, met name de combinatie
vlees en bier doet het erg goed. Deze gerechten zijn ideaal om
klaar te maken voor een groot gezelschap bijvoorbeeld met Kerstmis, het familiefeest bij uitstek. In België wordt Kerst gevierd op
24 december, kerstavond of op 25 december, kerstdag. De hele
familie komt dan samen en er worden cadeautjes uitgedeeld. De
meeste gezinnen zetten tijdens de deze periode een Kerstboom.
Deze boom, meestal een spar, wordt rijkelijk versierd met
kerstballen, slingers en lichtjes. In aanloop naar Kerstmis krijgen
alle cadeautjes krijgen een plaatsje onder de boom en worden op
de dag van het feest uitgedeeld.
België heeft een rijke biercultuur. Het Belgische bierlandschap
staat internationaal bekend om haar kwaliteit en diversiteit. Voor
dit gerecht gebruiken we de St. Bernardus Abt 12. Dit donkerbruin
abdijbier met fruitige toetsen is ideaal om te gebruiken in een
stoofpot en combineert mooi met de zoete pruimen. Het St.
Bernardusbier maakt gebruik van dezelfde receptuur als de
Belgische trappist Westvleteren, meermaals verkozen tot beste
bier ter wereld. De Abt 12 prijkte zelf al op de vierde plaats in deze
rangschikking.
Ingrediënten voor 4 personen:
4 konijnenbouten
250 g gedroogde pruimen, ontpit
2 sneetjes oud brood
pittige mosterd
3 flesjes Sint-Bernardus Abt 12
4 uien
2 takjes tijm
2 blaadjes laurier
2 kruidnagels
2 eetlepels bruine suiker
4 eetlepels bloem
1 scheutje natuurazijn
boter
zwarte peper
zout
Bereiding:
Kruid de stukken konijn langs beide kanten met zwarte peper van
de molen en zout. Haal het vlees vervolgens door de bloem en
schud de overtollige bloem er van af.
Smelt een klont boter in een ruime stoofpot. Leg de stukken konijn
in de pot en kleur ze aan in de boter. Het is de bedoeling om het
vlees enkel even aan te korsten. Later zal het verder garen in de
saus.
Snipper ondertussen de uien fijn. Haal het vlees uit de pot zodra
het aan beide zijden een goudbruin korstje heeft. Bak nu de uien
aan in het aanbaksel van het vlees tot ze lichtbruin zijn. Voeg er
dan de bruine suiker aan toe, zodat de uien wat karamelliseren.
Snij de gedroogde pruimen in grove stukken. Zodra de uien
goudbruin zijn, mag het vlees weer in de pot, samen met de
pruimen, de tijm, de laurier en de kruidnagel. Overgiet vervolgens
de stoofschotel met het Sint Bernardusbier.
Om de saus te binden smeer je een beetje pittige mosterd op het
brood. Leg de boterham boven op de saus met de mosterd naar
onderen. Zet het deksel op de pot en laat minstens een uur
sudderen op een laag vuur tot het vlees zacht is.
Proef de saus en controleer of het vlees helemaal gaar is. Voeg
een scheutje natuurazijn toe, dat geeft het gerecht wat meer
diepte. Naar smaak kan je eventueel nog wat zwarte peper van de
molen en zout toevoegen.
Belgen zijn gek op aardappelkroketjes, die geven gerechten een
feestelijke touch. Dit gerecht wordt dan ook traditioneel geserveerd met verse kroketjes of aanverwanten zoals pommes duchesses.
Konijn met pruimen en saus
van St. Bernardusbier
04
belgium
L
Les ragoûts sont très populaires en Belgique, et la combinaison
de la viande et de la bière est particulièrement appréciée. Ces
plats sont idéaux à préparer pour de grandes tablées, comme lors
de Noël, la fête de famille par excellence. En Belgique, Noël est
célébré le 24 décembre, la veille de Noël ou le 25 décembre, le
jour même. Toute la famille se réunit et s’offre des cadeaux.
Durant cette période, la plupart des familles décorent leur
intérieur avec un arbre de Noël. Il s’agit généralement d’un sapin,
qu’elles ornent généreusement de boules, de guirlandes et de
lumières. A la veille de Noël, tous les cadeaux trouvent une place
au pied du sapin et sont distribués lors du jour de fête.
La Belgique se caractérise par une forte culture de la bière. Le
paysage trappiste belge est mondialement connu pour sa qualité
et sa diversité. Pour réaliser ce plat, la bière St Bernardus Abt 12
est idéale. Cette bière brune d’abbaye aux notes fruitées se
marie parfaitement aux pruneaux doux. La bière St Bernardus
utilise la même méthode de brassage que la trappiste belge
Westvleteren, élue meilleure bière au monde à maintes reprises.
La bière Abt 12 se place d’ailleurs à la quatrième position de ce
classement.
Temps de préparation: 120 minutes
Ingrédients pour 4 personnes:
Le lapin aux pruneaux :
4 cuisses de lapins
250g de pruneaux secs (éventuellement dénoyautés)
2 petites tranches de pain
Moutarde piquante
3 bouteilles de bières (p.e. bière spéciale ou bière brune)
4 oignons
2 brins de thym
2 feuilles de laurier
2 clous de girofle
2 cuillères à soupe de sucre brun
4 cuillères à soupe de farine
1 filet de vinaigre nature
Beurre
Poivre
Sel
Préparation:
Epicer les morceaux de lapins des deux côtés avec le moulin à
poivre et un peu de sel, et les rouler ensuite dans la farine. Retirer
l’excédent de farine en tapotant la viande.
Faire chauffer une noix de beurre dans une grande casserole à
feu moyen. Mettre les morceaux de lapin dans la casserole et les
dorer dans le beurre. La viande doit simplement être saisie. Elle
continuera sa cuisson dans la sauce ultérieurement.
Peler les oignons et les couper en petits morceaux. Retirer la
viande de la casserole une fois les deux côtés bien dorés. Faire
revenir les oignons dans le jus de cuisson de la viande jusqu’à ce
qu’ils brunissent. Ensuite, ajouter la cassonade et caraméliser les
oignons.
Couper grossièrement les pruneaux en morceaux. Une fois que
les oignons sont biens dorés, mettre à nouveau la viande dans la
casserole, avec les pruneaux, le thym, le laurier et les clous de
girofle. Arroser le plat avec la bière St Bernardus.
Pour lier la sauce, étaler un peu de moutarde sur le pain. Déposer
la tranche sur le lapin (face imbibée sur la viande) et mettre le
couvercle sur la casserole. Laisser mijoter le plat au moins une
heure à feu doux.
Goûter la sauce et contrôler la cuisson de la viande. Pour donner
un peu plus de saveur supplémentaire, verser un filet de vinaigre
dans la casserole. Selon le goût, assaisonner avec le moulin à
poivre et le sel.
Les Belges adorent les croquettes, qui donnent une note festive
au plat. Ce plat est donc traditionnellement servi avec des
croquettes ou des pommes duchesses.
Lapin aux pruneaux à la sauce
trappiste St.Bernardus
04
bulgaria
I
Ingredients for dough:
120g soft butter
1 egg
1 tsp sprig of fresh thyme
1/4 tsp salt
1/4 tsp baking powder
250 g flour
way, but the vegetables are dried and made hard.
Stir all ingredients for the filling in a bowl, without cheese. Add the
cheese at the end.
Ingredients for the filling:
Brush lightly with oil pan pie. Roll out dough on a baking sheet
lightly sprinkled with flour. The diameter of the circle should be
slightly larger than the shape in order to shape the edge. Transfer
the dough inside with the help of the paper, remove it and pierce
with a fork.
250 g of cottage cheese from goat milk
250g sour cream
2 eggs
150g crumbled goat cheese
salt to taste
1 tablespoon fresh oregano leaves
Pour the filling over the dough. Arrange vegetable strips facing
them alternate and overlap. Start from the end to the middle.
You'll get great color spiral.
Vegetables:
Cheesecake serve slightly warm with a glass of cold white wine.
Cheers!
marrow
carrot
eggplant
Directions:
Mix the butter with the egg. Add the thyme. Sift flour with baking
powder and salt. Pour it in the oil and quickly knead soft dough. If
dough is sticky add a little more flour. Wrap it in foil and store in
the refrigerator while you prepare the cheesecake.
Cut the vegetables into thin long strips without them white. The
easiest way to do this with a vegetable peeler or grater cutting
chips. Blanch them for 1-2 minutes in boiling salted water and cool
them immediately in a bowl of ice water. This will remain them
raw, will maintain their freshness, but slightly plastic. You can
leave them totally raw, but do not recommend it. Tried and in this
Salty cheese cake
Brush vegetables with a little olive oil and bake the dish in a
preheated 180 * oven for about 40 minutes.
05
bulgaria
П
Продукти за тестото
120 г меко масло
1 яйце
1 с.л. листенца от прясна мащерка
1/4 ч.л. сол
1/4 ч.л. бакпулвер
250 г брашно
Продукти за пълнежа
250 г извара от козе мляко
250 г заквасена сметана
2 яйца
150 г натрошено козе сирене
сол на вкус
1 с.л. листенца пресен риган
Зеленчуци
тиквичка
морков
патладжан
Приготвяне
Разбъркайте маслото с яйцето на крем. Прибавете
мащерката. Пресейте брашното с бакпулвера и солта.
Сипете го в маслото и бързо омесете меко тесто. Ако тестото
лепне добавете още малко брашно. Завийте го във фолио и
го приберете в хладилника докато подготвите останалите
неща за чийз кейка.
Нарежете зеленчуците на тънки и дълги ленти без да ги
белите. Най-лесно ще направите това с белачка за зеленчуци
или с ренде за рязане на чипс. Бланширайте ги за 1-2 минути
в кипяща подсолена вода и веднага ги охладете в купа с
ледена вода. Така ще останат сурови, ще запазят свежестта
си, но ще са леко пластични. Може да ги оставите напълно
сурови, но не го препоръчвам. Опитах и по този начин, но
зеленчуците се изсушават и стават твърди.
В купа разбъркайте всички продукти за пълнежа без
сиренето, което прибавете накрая.
Намажете леко с масло тавичка за пай. Разточете тестото
върху хартия за печене, леко поръсена с брашно.
Диаметърът на кръга трябва да е малко по-голям от формата
за да може да оформите ръб. Пренесете тестото вътре с
помощтта на хартията, отстранете я и го надупчете с вилица.
Солен чийз кейк
Върху тестото излейте пълнежа. Наредете зеленчуковите
ленти изправени като ги редувате и застъпвате. Започнете от
края към средата. Ще получите чудесна цветна спирала.
Намажете зеленчуците с малко зехтин и изпечете ястието в
загрята на 180* фурна за около 40 минути. Сервирайте чийз
кейка леко топъл с чаша студено бяло вино. Наздраве!
05
canada
A
A Christmas Day on some parts of Vancouver Island, British
Columbia could include paddling a canoe in the morning and
cross-country skiing in the afternoon. It starts with a hearty
breakfast of crunchy granola.
A half-cup of Salish Sea Special Granola with yogurt and fruit for
breakfast makes a quick and nourishing beginning to that winter
day or at any time of the year. The granola is organic and full of
healthy nuts, seeds and fruits in a base of oats. Use your favourite nuts, seeds and dried fruit, or the ingredients that are available
to you. Follow the recipe as a guide to proportions.
Ingredients for a month's supply:
8 - 10 cups slow cooking organic oatmeal flakes (ours come from
the Prairies)
5 cups of various nuts and seeds, organic if possible. Examples of
nuts are: cashew nuts, hazelnuts, walnuts, pecans, almonds.
Seeds could be raw pumpkin seeds, sesame seeds, sunflower
seeds, chia seeds. Try a half cup of ground flax or hemp seeds to
add to the nutrition.
2 cups dried fruits. We use Cowichan Valley cranberries, Lulu
Island blueberries and raisins or chopped dates.
1/2 - 1 cup oil. We use canola, coconut oil or olive oil. Each of
these are full of Omega 3 fatty acids.
1/2 cup lavender honey, or syrup. We use maple syrup. For
sweeter granola, add more.
1 cup applesauce. Ours comes from the Okanagan Valley.
1 teaspoon vanilla
Directions:
Heat oil, sweetener, applesauce, and vanilla until mixture is on the
point of boiling.
Stir in the oatmeal, nuts and seeds and mix well.
Spread the mixture on parchment covered cookie sheets
Roast slowly in 250° to 300° Farenheit oven, mixing every 15
minutes until the mixture is golden brown (about half an hour).
Cool. Once cool, add dried fruits and mix well.
Store in an airtight container. It does not need to be refrigerated.
Salish Sea Special Granola is also a creative and delicious Christmas present for active friends and relatives.
This crunchy granola comes from Qualicum Beach, BC....a quaint
little town on the coast of the Salish Sea. (The inland marine
waters of British Columbia, contained by Vancouver Island and
the Olympic Peninsula, were officially named the Salish Sea in
2010. )
It's a bit of an inside joke...but some Canadians who live in the rest
of the country call British Columbians "the crunchy granola crowd"
because they wear natural fabrics, eat organic food and are
always talking about the environment.
Salish Sea Special Granola
a breakfast treat from
the West Coast of Canada
06
C
Czech Christmas Dinner Customs
Czech Christmas dinner (December 24) is connected with a great
number of different customs, rules and superstitions. Very few of
them are still observed today, and for good reason. It must have
been quite a challenge to put the dinner together and go through
with it without a mistake if all the customs were to be followed!
Here are three most common ones:
The Cutting of the Apple – Foretelling the Future
After Christmas dinner, every person present at the table cuts an
apple in half (crosswise, from the stem down). Both halves are
shown to everyone around the table. If the core is shaped as a
star, it means that everyone will get together next year in happiness and health. A four-pointed cross is a bad omen and means
that someone at the table will fall ill or die within a year.
The Throwing of the Shoe – Foretelling Marriage
An unmarried girl is supposed to throw a shoe over her shoulder
and towards the door. If the shoe lands with the toe pointing
towards the door, the girl will marry within a year.
Fish Scales – Money and Wealth
Fish scales should be placed under Christmas dinner plates or
under the tablecloth to bring wealth to the house. Carrying a fish
scale in a wallet all year will ensure that money will not run out.
czech
republic
Č
České vánoční zvyky
Před štědrovečerní večeří se hlavně v minulosti udržovalo mnoho
různých zvyků. Mnohé z nich už české rodiny dávno zapomněli a
není ani divu – zapamatovat si tolik tradic a jejich významů není
vůbec jednoduché. Na ukázku uvádíme tři nejběžnější, které
přetrvaly dodnes:
Věštění budoucnosti z rozkrojených jablek
Po štědrovečerní večeři si každý rozkrojí jablko napůl (ve směru od
stopky dolů). Objeví-li se uprostřed hvězdička, dotyčný bude v
příštím roce šťastný, naopak křížek znamená nemoc či smrt.
Házení pantoflem – naděje pro svobodné dívky
Svobodné a nezadané dívky nezapomínají házet na Štědrý večer
pantoflem. Postaví se zády ke dveřím, vezmou pantofel či jinou
obuv a hodí ji za sebe. Pokud špička boty míří ke dveřím, příští rok
se vdají a odejdou z domu, pokud ne, zůstanou další rok „na ocet“.
Rybí šupiny zajistí bohatství
Šupiny z vánoční ryby umístěné při štědrovečerní večeři pod
ubrousky zajistí bohatství v domě. Pokud je navíc budete po celý
následující rok nosit v peněžence, peníze se vás budou držet.
07
C
czech
republic
Typical Czech Christmas Dinner
Christmas Dinner is served after sunset on Christmas Eve
(traditionally, it should not be served until after the first star has
come out) and consists of carp and potato salad, sometimes
preceded by mushroom, sauerkraut or fish soup. Christmas carp
can supposedly be prepared a hundred different ways but the
most favourite is definitely the fried one. Christmas carp is
specially raised in manmade ponds and then sold from large tubs
placed on the streets and town squares a few days before Christmas. You will not see this sight at any other time of the year.
Some families keep their carp in the bathtub for several days as a
temporary pet for their children. Dinner can be finished with
dessert, such as apple strudel. A traditional Christmas bread
called vánočka (similar to the Jewish challa) used to be a part of
the Christmas dinner in the past but today it has largely lost its
Christmas connotation and is available year-round.
How to prepare fried carp with potato salad?
Preparation time: 30 min
Cooking time: 90 min
Number of portions: 4
Ingredients for the carp:
4 pieces of carp weighing around 150 g each
fine flour
2 eggs
2 tablespoons milk
fat for frying
breadcrumbs
lemon, salt
Ingredients for the potato salad:
1 kg potatoes
1/4 kg carrot
1/4 kg celery
tin of peas of 200 g of frozen peas
150 g gherkins
4 – 6 spoons of mayonnaise
vinegar, pepper, salt
Directions:
Sprinkle the carp with salt, dust in flour, then coat with whisked
egg and milk mixture and breadcrumbs. Fry in fat on both sides
until golden brown. Each helping should be served with a piece of
lemon, potatoes or potato salad.
Potato salad:
Boil the unpeeled potatoes in salted water for around 15–20
minutes (according to the size of the potatoes) until soft. Leave to
cool for a while, then peel and cut into cubes measuring roughly
1×1 cm. Peel the carrot and celery then boil in water with a pinch
of salt and a dash of vinegar for around 10–15 minutes until soft,
but not too soft. Leave to cool for a while then cut into very small
pieces. Dice up the gherkins in a similar way – keep the brine they
come in to finish off the salad. Defrost the peas (if using tinned,
pour off the brine). Carefully mix together all the above ingredients, gradually adding mayonnaise and little of the brine from the
gherkins. Season to taste.
Fried Carp with Potato Salad
07
Š
czech
republic
Typická česká štědrovečerní večeře
Štědrovečerní večeře se v českých rodinách začíná podávat po
západu slunce (podle tradice by neměla být servírována před
východem první hvězdy). Tradiční menu tvoří kapr s bramborovým
salátem, kterému může předcházet houbová, zelná nebo rybí
polévka. Vánočního kapr se připravuje na různé způsoby,
nejčastěji se ale setkáme se smaženým. Kapři pro vánoční účely
se v České republice pěstují v umělých rybnících a před
Vánocemi si je můžete koupit přímo na ulici, kde jsou umístěni ve
velkých kádích. Některé rodiny si kupují kapra živého a
ponechávají jej až do Vánoc ve vaně, z čehož mají radost hlavně
děti. Typická štědrovečerní večeře bývá zakončena dezertem –
může to být jablečný štrúdl, v minulosti bývala oblíbenější
variantou vánočka (podobná židovskému pečivu chala), která už je
ale dnes už dostupná celoročně.
Jak připravíme smaženého kapra s bramborovým salátem?
oba přípravy: 30 min
Doba vaření: 90 min
Počet porcí: 4
Ingredience na smaženého kapra:
4 kousky kapra po 150 g
hladká mouka
2 vejce
2 lžíce mléka
tuk na smažení
citron
strouhanka
sůl
Ingredience pro přípravu bramborového salátu:
1 kg brambor
1/4 kg mrkve
1/4 kg celeru
plechovka hrášku nebo 200 g mraženého hrášku
150 g kyselých okurek
4 – 6 lžiček majonézy
ocet, pepř, sůl
Postup:
Kousky kapra osolíme, obalíme v mouce, pak ve směsi z
rozšlehaného vejce a mléka a nakonec ve strouhance. Obalené
kousky kapra osmažíme na pánvi po obou stranách dozlatova.
Každá porce se podává s kouskem citronu a bramborovým
salátem.
Bramborový salát:
Brambory ve slupce vaříme doměkka v osolené vodě asi 15 - 20
minut (podle velikosti brambor). Po uvaření je necháme chvíli
vychladnout, oloupeme je a nakrájíme na kostičky velké zhruba 1 ×
1 cm. Oloupeme mrkev a celer a vaříme je ve vodě se špetkou soli
a trochou octa asi 10-15 minut doměkka. Zeleninu necháme
vychladnout, nakrájíme na kostičky a přidáme i nakrájené kyselé
okurky. Všechny ingredience pečlivě zamícháme a nakonec
přidáme kyselý nálev od okurek, majonézu a dochutíme pepřem a
solí.
smažený kapr s
bramborovým salátem
07
finland
T
Traditional Karelian Pasties, or Karelian Pies, are often made
from a thin rye crust, filled with rice porridge or mashed potatoes.
Warm pasties are delicious with Egg butter spread (munavoi).
Like Greek Feta cheese, Karelian pasties have Traditional
Speciality Guaranteed (TSG) status in Europe.
This recipe gives you 35–40 pasties.
Ingredients:
Rice filling
3 dl short grain (porridge) rice
5 dl water
50 grams butter
1 liter milk
2 tps salt
Start with the rice filling or use leftover rice porridge.
Boil the water in the saucepan. Add the rice and cook until the
water is absorbed.
Heat the milk and add it slowly to porridge. Stir frequently with (a
wooden) spoon until the mixture is boiling,
Reduce the heat to minimum, cover the kettle with a lid.
Simmer at a low heat 40 minutes stirring all the time until cooked
to a velvety, white porridge, which can be spread on pie disks.
Add the butter and salt.
Set aside to cool while you make the rye crusts:
Dough
2,5 dl water
2 tps salt
1 dl white flour
4-5 dl rye flour
25 g butter
(On hot pasties: 1 dl milk 0,5 dl melt butter)
Stir the flours and the salt into water. Add the butter.
Knead to a non-sticky dough.
Form a bar on a well-floured baking board and cut it into 35-40
pieces.
Roll pieces into small balls and then flatten them.
Cover with plastic wrap to prevent drying.
Sprinkle more rye flour onto the baking board . Use rolling pin to
roll each piece to a very thin (1 mm) round disks, 10-15 cm in
diameter - or use pasta machine to do this.
Sprinkle some rye flour between the disks and cover the pile with
plastic wrap.
Spread with a knife a thin layer (1-2 tablespoon) rice porridge on
center of each pie disk. Leave approximately 1 cm from the
edges.
Pinch with thumbs and forefingers to fold the edges of the crusts
up to make an oval ridge. Start from center upwards, turn the disk
and do the rest. Leave the center open (see picture).
Place the pasties onto a baking tray. Bake for 15 minutes at 275
– 300 Celsius, until golden brown.
Brush the hot pasties with melted butter and milk mixture.
Cover the Carelian pasties with a kitchen towel to soften.
Serve hot with egg butter.
Egg butter
8 eggs
150 gr soft butter
½-1 tsp salt
1 tsp finely chopped or dry chives (optional)
Boil eggs for 10 minutes. Cool them in cold water.
Chop the eggs finely in a mixing bowl with fork.
Add soft butter, the salt and optionally the finely chopped chives.
Spread on hot Carelian pasties and enjoy.
Karelian Pasties
with Egg butter
08
finland
P
Perinteinen karjalanpiirakka leivotaan ohueen ruiskuoreen,
täytteenä useimmiten riisiä tai perunaa.
Karjalanpiirakalla on EU:n nimisuoja kuten esimerkiksi kreikkalaisella Feta-juustolla.
Oheisesta ohjeesta syntyy piirakoita noin 35-40.
Riisipuuro:
Rice filling
3 dl puuroriisiä
5 dl vettä
muutama nokare voita
1 litra maitoa
1,5 tl suolaa
Täytteenä voidaan käyttää myös tähteeksi jäänyttä riisipuuroa.
Lisää kiehuvaan veteen riisi ja keitä kunnes vesi on imeytynyt.
Lisää puuroon pikku hiljaa kuumennettu maito, kiehauta koko
ajan hämmentäen.
Hauduta kannen alla miedolla lämmöllä noin 40 minuuttia. Sekoita välillä, ettei puuro pala pohjaan.
Kypsä puuro on samettimaista, sopivan kiinteää piirakan täytteeksi. Lisää lopuksi suola ja voi.
Jäähdytä.
Taikina
2,5 dl vettä
2 tl suolaa
1 dl vehnäjauhoja
4-5 dl ruisjauhoja
25 g voita
Päälle
0,5 dl maitoa
0,5 dl voisulaa
Sekoita veteen suola ja jauhot.
Lisää joukkoon voi ja alusta leivinpöydällä napakaksi taikinaksi.
Sirottele leivinpöydälle ruisjauhoja, leivo taikina tangoksi ja
leikkaa 35-40 osaan. Taputtele pyöreiksi kakkaroiksi.
Lado kakkarat kulhoon ja peitä tuorekelmulla.
Sirottele leivinpöydälle ruisjauhoja ja kauli kakkarat piirakkapulikalla ohuiksi (noin 1 mm) pyöreiksi kuoriksi, tai käytä pastakonetta. Halkaisija noin 10-15 cm.
Sirottele kuorten väliin ruisjauhoja, pinoa kulhoon ja peitä
tuorekelmulla.
Levitä osa kuorista pöydälle, lisää jokaisen pohjan keskelle 1,5-2
ruokalusikallista jäähtynyttä puuroa. Levitä täyte veitsellä noin 1
cm päähän reunoista.
Rypytä piirakka etusormien ja peukaloiden avulla: aloita keskeltä
ja etene yläosaan, käännä piirakka toisin päin ja rypytä toinen
puoli.
Paista piirakat uunin keskitasossa 275-300 asteessa noin 15
minuuttia.
Voitele kuumat piirakat lopuksi maito-voiseoksella. Peitä hetkeksi
leivinliinalla.
Tarjoile kuumina munavoin kera.
Munavoi
8 munaa
150 g pehmeää voita
0,5-1 tl suolaa
(1 tl hienoksi hakattua rakuunaa)
Keitä munia 10 minuuttia. Jäähdytä kylmässä vedessä.
Hienonna munat haarukalla.
Lisää joukkoon pehmeä voi.
Mausta suolalla ja halutessasi rakuunalla.
Karjalanpiirakat
ja munavoi
08
france
I
Ingredients (for 6 people):
400g of stale bread
1/2l of milk
2 eggs
150g of sugar
25g of butter (more or less)
Vanilla sugar
Rum (optional)
Ingrédients (pour 6 personnes):
400g de pain rassis
1/2l de lait
2 œufs
150 g de sucre
25g de beurre (environ)
Sucre vanillé
Rhum (facultatif)
Directions:
Beat the milk with sugar and the 2 eggs. Add eventually a
tablespoon of rum.
Soak the 2 sides of each slice of bread in the mix. Melt the butter
in a skillet (not too brown). Fry the slices of bread 1 or 2 minutes
by side.
Arrange on a plate and sprinkle the 2 sides with vanilla sugar.
Préparation:
Battre le lait sucré avec les œufs. Rajouter éventuellement une
cuiller à soupe de rhum.
Tremper chaque tartine dans le mélange des 2 côtés. Faire
fondre le beurre dans la poêle (il ne doit pas être trop brun), faire
dorer les tartines => les laisser cuire environ 1 à 2 minutes de
chaque côté.
Mettre sur un plat et sucrer des 2 côtés avec le sucre vanillé.
Pain Perdu
09
Germany
I
Ingredients (for 4 servings):
Zutaten (für 4 Portionen):
Contains alcohol
Preparation: 40 minutes
Enthält Alkohol
Zubereitungszeit: 40 Minuten
For the zabaglione sauce:
½ bio lemon
2 eggs
100g sugar
250ml white wine (or apple juice)
1 tbsp starch
1 glass of white wine from yesterday
Für die Weinschaumsoße:
½ Bio-Zitrone
2 Eier
100 Gramm Zucker
250 Milliliter Weißwein (oder Apfelsaft)
1 EL Speisestärke
1 Glas Weißwein vom Vortag
For the Poor Knights:
½ package old white bread (about 300g)
2 eggs
200ml milk
2 packs vanilla sugar
clarified butter (to roast)
Für die Armen Ritter:
½ altes Kastenweißbrot (etwa 300 g)
2 Eier
200 Milliliter Milch
2 Päckchen Vanillezucker
Butterschmalz (zum Braten)
Poor Knights with zabaglione sauce
Directions:
Zubereitung:
For the zabaglione:
Rinse the lemon with hot water, dry it and chip the skin finely.
Then squeeze the juice out of the lemon. Mix some chipped
lemon skin, 2 teaspoons of lemon juice and all the other
ingredients in a mixing bowl. Whip the sauce at low heat until it is
thick. Do not boil the sauce otherwise it will clot.
Für die Weinschaumsoße:
Spülen Sie die Zitrone heiß ab, tupfen Sie sie trocken und reiben
Sie die Schale fein ab. Anschließend den Saft auspressen. Nun
verrühren Sie etwas Zitronenschale, 2 TL Zitronensaft und die
übrigen Zutaten in einem hohen Topf. Schlagen Sie dann die
Soße bei kleiner Hitze so lange weiter bis die Soße dicklich wird.
Die Soße sollte nicht kochen, sonst gerinnt sie.
For the Poor Knights:
Cut the white bread in thumb's width slices. After that whisk
eggs, milk and vanilla sugar with a fork in a soup plate. Dip the
whole slices in the mixture, let them drip shortly on paper towel
and fry both sides in a pan with clarified butter until they become
golden yellow. Let them drain on again on paper towel. Finally
cut them diagonally and serve them hot with the zabaglione
sauce.
Für die Armen Ritter:
Schneiden Sie das Weißbrot in 6 daumendicke Scheiben
schneiden. Verquirlen Sie anschließend die Eier, die Milch und
den Vanillezucker in einem tiefen Teller mit einer Gabel. Dann
die Brotscheiben vollständig darin eintauchen, kurz abtropfen
lassen und in einer Pfanne im heißen Butterschmalz von beiden
Seiten goldgelb braten. Lassen Sie die Scheiben dann auf
Küchenpapier erneut kurz abtropfen. Zum Schluss die Armen
Ritter diagonal durchschneiden und noch heiß zusammen mit
der Weinschaumsoße servieren.
Arme Ritter mit Weinschaumsoße
10
Germany
I
German Holiday Traditions
In Germany Christmas traditions vary by region. On Saint Nicholas' Day, the 6th of December, Saint Nicholas puts goodies in
children's shoes. Sometimes St. Nicholas and his servant “Knecht
Ruprecht” visit children in kindergarten, schools or at public
events. They have to recite a short poem or sing a song in order
to get sweets or a small gift. Before receiving, St. Nicholas looks
up every child’s name in his great and wise book in order to clarify,
whether the respective child has been kind and nice over the past
year or not. Nice and kind children receive a gift, those who
haven't behaved during the year get punished by Knecht
Ruprecht. Usually he doesn't have much to do. He merely stands
near St. Nicholas as a warning to be good and polite. This festival
is for the most part a children's festival.
In Germany the gift-giving on Christmas usually takes place on
Christmas Eve. They are brought either by the “Weihnachtsmann”, a figure either resembling St. Nicholas or the American
Santa Claus, or by the “Christkind”, a sprite-like child. After the
gifts are opened the children often stay up as late as they like,
often till the early hours of the morning.
In most regions the Christmas Tree is first put up and decorated
on the morning of the 24th. The gifts are then placed under the
tree. Usually after Christmas Vespers in the church and an
evening meal the father goes into the living room where the tree is
standing, lights the candles and rings a little bell. Then the
children are allowed to go into the candlelit room.
The culinary feast either takes place at supper on Christmas Eve
or on the first day of Christmas. Traditions vary from region to
region and family to family – while some eat large meals with
loads of different foods and dishes some others prefer simple and
smaller meals. So you can visit one family and eat carp, roast or
goose and then visit another and find cold potato salad combined
with wiener-sausages. While Christmas Eve in most families is a
rather private holiday with the core family coming together, Christmas Day and Boxing Day often involve the extended family circle.
To celebrate New Year's Eve, usually there are parties. Germans
toast the New Year with a glass of Sekt (German sparkling wine)
or champagne. Afterwards everyone goes out to the street to light
fireworks and congratulate neighbors. Another German custom is
“Bleigießen” (pouring lead), which involves telling fortunes by the
shapes made by molten lead dropped into cold water.
A funny fact about the German New Year’s Eve is a part of television. Sind the early 70s several German television stations
broadcast a short comedy play in English (recorded by West
German television) entitled Dinner for One, which is usually not
translated, synchronized or dubbed like the rest of the TV
program.
The sketch presents the 90th birthday of elderly upper-class
Englishwoman Miss Sophie, who hosts a celebration dinner every
year for her friends Mr Pommeroy, Mr Winterbottom, Sir Toby,
and Admiral von Schneider. The problem is that due to Miss
Sophie's considerable age, she has outlived all of her friends, and
so her equally aged manservant James makes his way around
the table, impersonating each of the guests in turn. Miss Sophie
decides on appropriate drinks to accompany the menu – from
sherry over wine to champagne and port served by James, who
finds himself raising and emptying his glass four times per course.
That takes its toll, increasingly noticeable in James's growing
difficulty in pouring the drinks, telling wine glasses from vases of
flowers, and refraining from bursting into song. Even before the
alcohol begins to exert its influence, he keeps tripping up on the
head of a tiger skin lying on the floor between the dinner table and
the buffet, although on one occasion he surprises himself by
avoiding it.
Up to half of the population of Germany is likely to watch this
sketch on a New Year’s Eve.
11
Germany
I
Ingredients for 4 dishes
500g potatoes
2 tablespoonful of butter (appr. 25g)
3 shallots
450g corned beef or salt meat
4 eggs
2 beetroots (pre-cooked) with juice
4 pickled cucumbers
4 fish (pickled herring, rollmop)
salt
pepper
nutmeg
Directions:
Zutaten für 4 Personen
500g Kartoffeln
2 Esslöffel Butter (ca. 25g)
3 Schalotten
450g Corned Beef oder Pökelfleisch
4 Eier
2 Rote Bete (vorgekocht) mit Saft
4 saure Gurken
4 Fische (saurer Hering, Rollmops)
Salz
Pfeffer
Muskatnuss
(Arbeitszeit: ca. 45 Minuten)
Kartoffeln waschen, schälen und in Salzwasser kochen. Später
Wasser abgießen, etwas ausdampfen lassen, Butter zufügen,
mit Salz und Muskat würzen und stampfen.
In the meantime peel the shallots and cut them to cubes. Roast
them gently in a pan. Add corned beef or salt meat and shred it
carefully during the roasting. Afterwards add mashed potatoes
and mix both roughly. Use cucumber and beetroot juice as well
as salt and pepper to season to taste.
In der Zwischenzeit die Schalotten pellen und in Würfel schneiden. Diese in einer Pfanne anbraten. Pökelfleisch oder Corned
Beef zufügen und mit angehen lassen. Das Fleisch dabei
vorsichtig zerkleinern, anschließend die gestampften Kartoffeln
zufügen und grob vermengen. Mit etwas Gurken- und Rote
Bete-Saft, Salz und Pfeffer abschmecken.
Arrangement:
First give the potatoe-meet-mass into a ring to create some sort
of podium. Place the fried egg on it. Arrange cucumber slices,
beetroot cubes and pickled herring next to it. Season to taste
with salt and pepper. Enjoy your meal.
Labskaus
Zubereitung:
(Working time: appr. 45 minutes)
Wash potatoes, peel them and let them boil in salt-water. Decant
water later, let potatoes cool off a bit, add butter, season to taste
with salt and nutmeg and mash all together.
Now fry eggs in a large pan, cut beetroots and cucumbers
diagonally.
Lobscouse
Nun Eier in einer großen Pfanne braten, Rote Bete in Würfel und
Gurke in Scheiben schneiden.
Anrichten:
Zuerst die Kartoffel-Fleisch-Masse in einen Ring geben, damit
man ein eine Art Podest schafft. Darauf Spiegelei geben
ausgestochen wurde. Gurkenscheiben, Rote Bete-Würfel und
Rollmops. Mit Pfeffer würzen. Guten Appetit!
11
hungary
I
Christmas traditions in Hungary
Directions:
In Hungary children awaits Santa Claus on the morning of
December 6th. They place their boots on the windowsill and
Santa Claus hides sweets in them during the night.
December 13th, the name day of Luca has several folk traditions.
In Hungary, we celebrate name days not only birthdays. On the
day of Luca people start making a chair from nature wood, which
will be finished on the day before Christmas. (There is also a
saying for something that is terrible slow, that it is being made
slowly like Luca's chair). If someone steps on this chair in the
church during the mass of Holy Night, he can see who the witch
is. The day of Luca is the day of "love predictions" as well. In the
evening girls used to cast lead in the backyard. The shape of the
lead tells the occupation of their future love.
The largest Christmas-tradition is the "Bethlehem play”. Some
days before Christmas groups of boys go house-to-house with a
model of the holy family. They perform a short play about the baby
Jesus with songs and poems usually in costumes.
Christmas in Hungary is celebrated over a 3-day period, from
Christmas Eve (December 24) to December 26. We usually get
the presents on Christmas Eve after the superb Xmas dinner.
1. Put the yolks in a mixing bowl; add 6 dkg of sugar and a pinch
of salt, beat them with a hand mixer until they turn white
2. Add the milk, then the flour. Stir the mixture until it’s smooth.
Add the orange and lemon peel. If you choose to, add the orange
liquor, stir it.
3. Put the egg whites in a mixing bowl. Beat them to stiff peaks;
add 2 dkg of sugar when you’re halfway there. Stir the peaks
cautiously into the orangey posh.
4. Put the scraped vanilla seed in a mixing bowl; add the sugar
powder to it. Put the hazelnuts in another bowl. If they are not
roasted, roast them in a dry pan for a couple of minutes until they
smell good.
5. Pre-warm the oven for 160°C. Take the cake pan (preferably
one with 18 cm diameter), butter it.
6. Heat a little oil in a frying pan, put a ladle of butter in it and fry it
on low flame. Prepare 8 pancakes. Fry one side of the pancake
only. This dough is thicker than the normal pancake dough,
spreads harder so you can help it spread using the back of the
ladle. The pancakes are ready when the top isn’t fluid anymore –
it’s a bit tight but still creamy and pitted.
7. Put the pancakes one by one in the buttered cake pan with their
unfried sides to the top. Put a tablespoon of vanilla-sugar and
roasted hazelnut between the layers. Put the last pancake in its
place with the fried side to the top. Apply some pressure with a
spatula to the pancakes’ top, to make it thicker.
8. Cover the cake pan with tin foil, put it in the oven and bake it for
15 minutes.
9. Put it on a tray, serve it warm with sugar powder sprinkled on its
top.
Ingredients (for 8 pancakes):
3 eggs, whites and yolks separated
6+2 dkg sugar
1 pinch of salt
3 dl milk
20 dkg flour
half an orange’s skin, grated
half a lemon’s skin, grated
optional: 1 tablespoon of orange liquor
10 dkg sugar powder
1 vanilla seed, scraped out
15 roasted Turkish hazelnuts, rustically chopped
1 tablespoon soft butter for buttering the cake pan
Hazelnut-vanilla pancakes
12
hungary
A
Karácsonyi szokások Magyarországon
Előkészítés:
A magyar gyerekek december 6-án reggel várják a Mikulást, aki
éjszaka az ablakpárkányokra helyezett kiscsizmákba rejt el nekik
édességeket.
A december 13.-i Luca napjához számos népi hagyomány
kötődik. Magyarországon a születésnapok mellett a névnapokat
is megünnepeljük. Luca napján kezdődik a Luca-szék faragása,
ami csak karácsony napján fejeződik be. (Van egy magyar
mondás arra, hogy ami nagyon lassan készül el, az olyan, mint a
Luca-széke.) Ha valaki a templomban karácsony estéjén feláll
erre a székre, meglátja a boszorkányokat.
Luca napja a szerelmi jóslatok napja is. Este a lányok ólmot
öntöttek, és az ólom formája megmutatta nekik jövendőbelijük
foglalkozását.
A legnagyobb karácsonyi hagyomány a Betlehemes játék. A
karácsony előtti napokban jelmezbe öltözött fiúcsoportok jártak
házról-házra és énekeltek, verseltek a kisded Jézusról.
A karácsony Magyarországon egy 3 napig tartó ünnepség,
Szentestétől (december 24.) december 26-ig. Az ajándékokat
december 24-én este kapjuk a kiváló karácsonyi vacsora után.
1.A tojások sárgáját elektromos kézi keverővel fehéredésig
keverjük 6dkg cukorral és a csipet sóval.
2. Hozzáadjuk a tejet, elkeverjük. Hozzákeverjük a lisztet és
csomómentesre keverjük. Belekeverjük a reszelt narancs- és
citromhéjat, valamint ha használunk, a narancslikőrt, vagy a
narancsvirágvizet.
3. A tojások fehérjét kemény habbá verjük, a 2 dkg cukrot csak
akkor adjuk hozzá., amikor közepesen kemény. A habot óvatosan
összeforgatjuk a tojásos-lisztes masszával.
4. Két tálkában kikészítjük a vaníliás porcukrot (a cukorhoz
keverjük a vaníliarúd kikapart magjait) és a durvára tört, pirított
török mogyorót. (Ha nem pirított, zsiradék nélkül, száraz
serpenyőben néhány perc alatt illatosra pirítjuk)
5. A sütőt előmelegítjük 160C fokra. Előkészítünk és kivajazunk
egy 18cm átmérőjű jénait, vagy tortaformát (vagy kb. akkorát,
amekkora a palacsintasütőnk).
6. Palacsintasütőben kevés olajat forrósítunk, majd egy-egy
merőkanálnyi tésztából, alacsony lángon, 8 darab palacsintát
sütünk, úgy, hogy a palacsintáknak csak az egyik felét sütjük meg.
Ez a tészta sűrűbb a hagyományos palacsintatésztánál,
nehezebben oszlik el, a merőkanál hátával kicsit segíthetünk
szétteríteni. Akkor van kész, amikor a teteje már nem folyós, kissé
megszilárdult, de még krémes, és lyukacsos.
7. A palacsintákat a kivajazott formába tesszük, sületlen felükkel
felfelé, és a rétegek közé 1-1 evőkanál vaníliás porcukrot, valamint
pirított török mogyorót szórunk. Az utolsó palacsintát fejjel lefelé
borítjuk a rétegekre. Tortalapáttal, vagy spatulával kissé
lenyomkodjuk, hogy összeálljon.
8. Sütőbe tesszük, és alufóliával letakarva, kb. 15 perc alatt
összesütjük.
9. Kiborítjuk, és porcukorral meghintve, langyosan tálaljuk.
Hozzávalók (8 szelet):
3 tojás, szétválasztva
6+2dkg kristálycukor
csipet só
3dl tej
20 dkg liszt
0,5 narancs reszelt héja
0,5 citrom reszelt héja
opcionális: 1 evőkanál narancslikőr, vagy narancsvirágvíz
10dkg porcukor
1 vanília kikapart magja
15 pirított török mogyoró, durvára vágva
1 evőkanál puha vaj a sütőforma kikenéséhez
Mogyorós-vaníliás
csúsztatott palacsinta
12
Italy
O
Habits
One of the nicest Christimas traditions is many Italian households
around the Christmas holidays is the setting of a nativity scene
along with the Christmas tree.
This depiction of the birth of Jesus typically includes some grass,
a small cave with statuettes representing Mary, Jospeh and infant
Jesus along with an ox and donkey keeping. Outside the cave
kids love to add statuettes of little animals and the Magi are then
added on January 6th, representing the day when they bring
presents to infant Jesus, on Epiphany day.
Ingredients for the Saffron Risotto:
butter 125 gr
white wine: 1 glass
cipolla 1
parmesan cheese: 150 gr (grated)
saffron: a little
broth: 1 liter
rice: 350 gr
Directions of Saffron Risotto (25 minutes):
A typical dish of the Lombardy region, it is great also the day after!
melt 80 gr of butter in a large pan
add the finely sliced onion and cook until soft (but not browning)
add the rice and stir with a wooden spoon until the rice is toasted
then, add the white wine and increase heating
let the wine be fully absorbed, always stirring
add ½ glass of hot broth and stir until it’s fully absorbed, stirring
frequently
go ahead by adding ½ glass of broth at a time, stirring frequently
until it’s fully cooked
when cooked add the saffron dissolve in the rice pan
melt the butter and grated parmesan to finish the Risotto
And the following day, here is how to prepare “The Risotto
Sautée” (10 minutes):
melt some butter in a pan
add the saffron risotto left over from the day before
make the risotto a large, flat circle and let it cook in both sides
until it’s toasted.
Risotto sautée
(or “The day after Risotto”)
13
I
Italy
Ingredienti (4 persone):
burro 125 gr
vino bianco: 1 bicchiere
1 cipolla
grana padano: 150 gr (grattuggiato)
zafferano: qualche pistillo
brodo: 1 litro
riso: 350 gr
Preparazione del Risotto (tempo: 25 minuti)
Piatto tipico della tradizione lombarda, è ottimo anche il giorno
dopo!
sciogliere 80 gr di burro in una casseruola
unire la cipolla tritata finemente e farla imbiondire
unire il riso, mescolando sempre con cucchiaio di legno e lasciar
tostare il riso
alzare la fiamma e unire il vino bianco
lasciar evaporare e assorbire il vino
aggiungere quindi 2 mestoli di bordo caldo, mescolando regolarmente fino ad assorbimento
ripetere l’operazione fino alla cottura completa del riso, mescolando
di frequente
al termine della cottura sciogliere lo zafferano in poco brodo e unire
al riso
mantecare con il burro e il grana grattuggiato.
E il giorno dopo, ecco come preparare il “Risotto al salto”
(10 minuti):
far sciogliere del burro in una casseruola
unire il risotto allo zafferano avanzato dal giorno precedente
appiattirlo, lasciarlo cuocere come una grande frittella fino a che
diventa ben croccante e dorato.
Risotto al salto
(o “Risotto del giorno dopo”)
13
Italy
T
The Bread Cake, Torta Paesana, is a typical cake from Lombardy
Region.
It is a poor dessert, whose recipe is not exact and codified, as to
do this cake you could use stale bread, milk and ingredients like
cocoa powder, raisins, dry biscuits, depending on what you have
at home in that moment.
Ingredients:
milk, 1 L
stale bread
sugar 200 gr
pine nuts, 60 gr
raisins, 100g
amaretti, 100 gr
eggs, 2
unsweetened cocoa powder, 50 gr
Directions:
pour the milk into a bowl
add the stale bread into pieces to reach the absorption of milk
let stand for 30 minutes
stir the mixture and add sugar, pine nuts, raisins previously put to
soak in warm water
add crushed amaretti biscuits, eggs and finally the cocoa
then pour the mixture into a baking pan and bake in preheated
oven at 180 ° C for 45 minutes
La torta paesana o torta di pane è un dolce di origine lombarda.
È un dolce di estrazione povera pertanto non esiste una ricetta
precisa e codificata poiché per realizzare questa torta si era soliti
usare il pane vecchio e raffermo bagnato nel latte a cui poi venivano aggiunti cacao,uvette,pinoli,amaretti (o anche altri biscotti
secchi) a seconda della disponibilità che si aveva al momento.
Ingredienti:
latte, 1 L
pane raffermo
zucchero 200 gr
pinoli, 60 gr
uvetta, 100 gr
amaretti, 100 gr
uova intere, 2
cacao amaro in polvere, 50 gr
procedimento:
versare il latte in una terrina
aggiungere il pane raffermo a pezzi sino a raggiungere l’assorbimento del latte
lasciare a riposo per 30 minuti
mescolare il composto ed aggiungere lo zucchero, i pinoli, l’uvetta
precedentemente messa in ammollo in acqua tiepida
aggiungere gli amaretti sbriciolati, le uova ed infine il cacao
quindi versare il composto in una teglia antiaderente e cuocere in
forno caldo a 180° C per 45 minuti circa
The Bread Cake
Torta Paesana
14
Portugal
I
Christmas Traditions in Portugal
In Portugal, family is at the center of Christmas traditions. These
traditions are still mainly related to Catholicism, although in many
families Baby Jesus has been replaced by Santa Claus. Either
religious or profane, most Portuguese families spend Christmas
at home together. Weeks before, houses and the fir tree are
decorated with holly twigs and other ornaments such as bells,
stars, balls, angels and Santa Claus. The assembly of the
«Presépio» is one of the most known Christmas traditions in
Portugal, although it is falling into disuse. After picking up moss
for the base of the «Presépio», the family places on top of it clay
figures representing the birth of Jesus.
On the evening of December 24, there is a traditional Christmas
Eve supper with boiled codfish, Portuguese sprouts, potatoes and
boiled eggs, seasoned with Portuguese olive oil. Traditionally, this
is also a very sweet night and there is a table with many types of
desserts that is kept until the Epiphany, “Kings’ Day” (January, 6).
The most traditional families spend hours in the kitchen baking
“rabanadas” (a kind of French toast), “filhoses” (fried dough with
sugar and cinnamon), “sonhos” (pumpkin fritters), “aletria” (sweet
noodles), sweet rice pudding, eggs pudding and bolo-rei (a very
rich fruit cake). There are also nuts and good wine.
After supper on Christmas Eve the family exchange presents as a
sign of affection and consideration. Depending on the habit of
families, children open their presents at midnight or in the morning
of the following day. Still on the 24th, after supper, there is the
“Missa do Galo”, a midnight Mass named after a legend that says
that a rooster sang at that hour to announce the birth of Jesus.
The gastronomic bounty continues the following day, Christmas
Day, when depending on the several regions of the country there
is a dinner with several meats (turkey, piglet, kid goat and lamb),
and in some regions of the country there is «roupa-velha» for
lunch, a dish made with the leftovers of Christmas Eve supper.
But this is also the happiest day for children, because it is on
Christmas day that presents are usually opened.
During Christmas vacation, which lasts for about three weeks,
there are several activities for children and families such as
Christmas movies, circus, and creative workshops, among other
festivities.
After Christmas, in January, it is time for the famous “Janeiras”,
which is the gathering of small groups of friends with musical
instruments who go through their neighborhoods knocking at
doors and singing with the aim of receiving sweets, wine or
money.
15
Portugal
E
As Tradições de Natal em Portugal
Em Portugal, a família está no seio das tradições de Natal que, na
sua grande maioria, continuam ligadas à religião católica, muito
embora o Menino Jesus seja, em muitas famílias substituído pelo
Pai Natal. Seja religioso ou pagão, a maioria das famílias
portuguesas passa o Natal em casa com a sua família. Semanas
antes, decoram-se as casas com ramos de azevinho e outros
adornos, como sinos, estrelas, bolas, anjos e pais natais e o
pinheiro. A montagem do presépio é uma das mais conhecidas
tradições de Natal em Portugal, mesmo perdendo o seu fulgor. A
família, depois de recolher musgo para a base do presépio,
coloca neste figuras de barro representativas do nascimento do
Menino Jesus.
No dia 24 de Dezembro, véspera de Natal, à noite, celebra-se a
consoada na qual, segundo a tradição, é servida uma ceia
composta por bacalhau cozido, acompanhado por couves
portuguesas, batata e ovos cozidos, tudo bem regado com um
bom azeite português. Esta é também uma noite muito gulosa,
onde existe uma mesa de doces variada sempre preparada até
ao Dia dos Reis (6 de Janeiro). Nas famílias mais tradicionais são
horas de trabalho na cozinha para confeccionar rabanadas,
filhoses, sonhos, aletria, arroz-doce, pudim de ovos e bolo-rei. Há
também frutos secos e bom vinho.
Mas nesta noite não só se realiza a Ceia, mas também a troca de
presentes entre os membros da família, uma forma de demonstração de afecto e consideração. Dependendo do hábito das
famílias, as crianças ou abrem os presentes à meia-noite ou na
manhã do dia seguinte. Ainda no dia 24, no final da ceia, há a
Missa do Galo à meia-noite, cuja denominação se deve à lenda
que dita que um galo cantou nessa hora para anunciar o nascimento de Jesus.
A fartura gastronómica continua no dia seguinte, o Dia de Natal,
no qual, consoante as regiões do país, há um jantar aprimorado
com carnes diversas (peru, leitão, cabrito e cordeiro) e, em
algumas zonas do país no almoço do dia 25 é servida a tradicional roupa-velha, feita com os restos da consoada do dia anterior.
Mas este é também o dia de maior alegria para as crianças, já
que é neste dia que há a habitual correria para junto do sapatinho
para abrir as prendas.
Durante as férias de Natal, cerca de três semanas, existem
diversas actividades para as crianças e famílias como a estreia
de filmes de Natal, espectáculos circenses, oficinas criativas,
entre outras festividades.
Passado o Natal, em Janeiro, têm lugar as famosas “Janeiras”,
nas quais se reúnem pequenos grupos corais de amigos,
munidos de instrumentos musicais, que percorrem as suas
localidades, batendo às portas e entoando cânticos, com o intuito
de receberem doces, vinho ou dinheiro.
15
R
Portugal
Roupa Velha has traditionally been a way to mix various unused
ingredients to make a meal in the past.
(4 people - 30m.)
Ingredients:
2 pieces soaked cod
2 lbs. potatoes
4 leaves of kale
4 Eggs
6 tablespoons olive oil
4 cloves garlic
A tradicional receita portuguesa de Roupa Velha, é uma forma de
aproveitamento do bacalhau de consoada.
(4 pessoas - 30m.)
Ingredientes:
2 Postas de bacalhau encharcado
2Kg batatas
4 Folhas de Couve
4 Ovos
6 Colheres de sopa de azeite
4 Dentes de alho
Directions:
1 Flay the cod into slices and cut the potatoes into small pieces
along with the kale and eggs.
2 Place the cod, potatoes, kale, and eggs in a pot on the stove on
medium for about 10-15 minutes.
3 Now heat the olive oil in a pan with the garlic cloves chopped
and let them become brown.
4 Strain the water out of the pot, take the shells off the eggs, and
place these ingredients into the pan and let it heat slowly, stirring
occasionally.
5 Once it is ready, serve immediately and Enjoy!
Instruções:
1 Desfaça o bacalhau em lascas e corte as batatas em pedaços
pequenos bem como a couve e os ovos.
2 Coloque o bacalhau, as batatas, a couve e os ovos numa
panela em lume brando e deixe coser entre 10 a 15 minutos.
3 Faça um refugado com azeite e alho numa panela até este
estar alourado.
4 Junte as lacas de bacalhau, as batatas cortadas, bem como a
couve e os ovos ao refugado e aqueça lentamente, mexendo
ocasionalmente.
5 Bom apetite!
Portuguese Roupa Velha
15
romania
F
First, even if it's not recycled food, we have to say we used the
leftovers after we prepared "zacusca", a traditional vegetables
mix recipe cooked by our grand-grandparents and kept in jars
over the winter.
Then, the "tajine" recipe is not by far a Romanian unique dish - it's
rather Persian by origin, but it became international long time ago,
in parts of Europe and North Africa (for example, in Cyprus is
called "tavvan")
We've chosen to combine the veggie tajine with couscous, so the
entire dish is very very healty, as we used only natural ingredients, no meat, and no sunflower oil. The recipe is an "internal"
adaptation in our agency
Ingredients:
4 carrots, cut into chunks
4 small parsnips, or 2 eggplants, cut into chunks - we prefer the
eggplants, by far
3 red onions, cut into wedges
2 red peppers, deseeded and cut into chunks
2 tbsp olive oil
1 tsp each ground cumin, paprika, cinnamon and mild chilli
powder
400g can chopped tomatoes
2 small handfuls soft dried apricots
2 tsp honey
Directions:
1. Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a
baking tray, drizzle with half the oil, season, then rub the oil over
the veg with your hands to coat. Roast for 30 mins until tender and
beginning to brown.
2. Meanwhile, fry the spices in the remaining oil for 1 min – they
should sizzle and start to smell aromatic. Tip in the tomatoes,
apricots, honey and a can of water. Simmer for 5 mins until the
sauce is slightly reduced and the apricots plump, then stir in the
veg and some seasoning. Serve with couscous. Now, the recipe
for the original couscous. We could call it "Pomegranate and
herbs couscous"
Ingredients:
200g couscous (we've chosen organic couscous)
150g pack pomegranates seeds (we extracted them directly from
a fresh fruit)
a handful of chopped herbs (we used mint and coriander)
1 orange juiced
2 tbsp each of white wine vinegar and olive oil
Directions:
1. Place the couscous in a shallow bowl, then pour over 200ml
boiling water. Cover the bowl with cling film, then leave for 5 mins
until the couscous has swelled up and absorbed all of the water.
Ruffle with a fork to separate the grains, then stir through the
pomegranate seeds and herbs.
2. Make a dressing by mixing together the orange juice, white
wine vinegar and olive oil, then stir into the couscous. We totally
avoided salt, to obtain a stronger mix of tastes between the sweet
and sour in the couscous and the spicy sour in the tajine.
Enjoy!
5 Veggies Tajine
16
romania
C
Tajine din 5 legume pe pat de cușcuș cu rodii
Chiar dacă nu am folosit alimente reciclate, am folosit resturile
rămase după pregătirea unei porții mari de zacuscă pe care am
pus-o la păstrat pentru iarnă.
“Tajine”, ce-i drept, nu e un preparat românesc, dar aduce mult cu
tocănița cu legume. Aroma dulce, orientală si pe alocuri piperată,
îi dă un gust neasteptat pentru o asemenea combinație, în special
în cultura noastră, unde majoritatea felurilor principale sunt sărate
sau acre, cu usoare tente iuți. Rețeta pentru “tajine” este de
origine persană, dar a devenit internațională prin usurința
preparării si spectaculozitatea gustului. În anumite părți ale
Europei și în Africa de Nord este extrem de răspândită. În Cipru,
de exemplu, se numește “tavvan”.
Am ales să combinăm tajine-ul de legume cu cușcuș, ceea ce
face ca întregul fel gătit să fie extrem de sănătos. Am folosit
numai ingrediente naturale, ulei de măsline extravigin, fără nimic
de origine animală adăugat prin fierbere sau prăjire.
Rețeta este, desigur, o adaptare “internă” a agenție noastre
Creativitatea se vede și în bucătărie, nu?
Ingrediente:
4 morcovi, tăiați bucăți
4 rădcini pătrunjel sau 2 vinete tăiate bucăți – am preferat vinetele, deși am încercat și cu pătrunjel și gustul e foarte special
3 cepe roșii tăiate în sferturi
2 ardei roșii tăiați bucăți
2 linguri ulei de măsline extravirgin
1 linguriță chimion, paprika, scorțișoară și pudră de ardei iute (nu
foarte iute)
400g roșii tăiate bucăți
câteva caise deshidratate
2 linguri miere
Preparare:
1. Preîncălziți cuptorul la 180C – gaz sau 200C electric. Presărați
legumele într-o tavă de gătit sau vas iena. Puneți o lingură de ulei
(noi am cam pus “la ochi”) și amestecați legumele cu mâna, astfel
încât să “ungeți” superficial fiecare bucățică. Se țin la cuptor
aprox. 30 min., până încep să prindă culoare și se înmoaie. După
experiența noastră, cel mai bun “indicator” e ceapa – când devine
un pic maro și foile exterioare încep să se spiraleze, e un semn că
legumele sunt gata.
2. Între timp, înăbușiți mirodeniile în o lingură de ulei într-o tigaie
(am folosit un wok mare, pentru că acolo urmează să vină și
legumele din cuptor…!). Când mirodeniile încep să miroasă
puternic, revărsați peste ele roșiile, mierea, caisele si o cană cu
apă. Amestecați câteva minute până când lichidul scade ușor,
apoi puneți și legumele. Amestecați până vi se pare că s-au
pătruns un pic cu sosul și… gata! Acum, cușcușul.
Ingrediente: Cușcuș cu rodie și ierburi
200g cușcuș (pentru un gust cât mai bun, am ales cușcuș
organic)
150g semințe rodie (am ales semințele direct dintr-o rodie
proaspătăt și gustul e fabulos!)
Mentă și coriandru proaspete – o mână de frunze tăiate mărunt
1 portocală ½ lămâie
½ linguriță ulei de măsline extravirgin
Preparare:
. Puneți cușcușul într-un vas întins, apoi turnați cam 200 ml apă
fiartă peste el. Acoperiți vasul cu folie și lăsați cușcușul cam 5
minute să absoarbă toată apa. Răscoliți-l apoi cu o furculiță, ca să
se desprindă toate boabele unul de celălalt. Puneți în vas
semințele de rodii și verdeața mărunțită.
2. Faceți un dressing din portocala stoarsă, jumătatea de lămâie
și ulei. Amestecați cu cușcușul.
Important: Am evitat sarea și în cușcuș și în tajine: amestecul și
parfumul obținute sunt mult mai aromatice și mai puternice.
Cușcușul e gata!
Faceți un “pat” de cușcuș” în fiecare farfurie, apoi așezați peste el
tajine, în porții nu foarte mari. Rețeta ar trebui să ajungă pentru 4
porții (din experiență, e mai mult de-atât!).
Pofta bună!
Tajine din 5 legume
16
russia
I
Ingredients:
2 salty herrings
5 boiled potatoes
1 bulb onion
2 boiled carrots
3 boiled eggs
2 boiled beets
250 gr. mayonnaise sauce
Ингредиенты:
2 соленой сельди
5 отварных картофелин
1 репчатая луковица
2 отварные морковки
3 вареных яйца
2 отварные свеклы
250 гр. майонеза
Зелень (для украшения)
Directions:
Put products into a big plat in layers.
The first one is grated potatoes
The second – cleaned and cut herring
Third lay – cut onion
And now the lay of mayonnaise sauce
The firth lay is grated carrot
The sixth – grated eggs
The seventh – grated beet
Finally grease the salad with mayonnaise sauce and decorate.
Приготовление:
Все выкладываем слоями на большое блюдо.
Первый слой - тертый картофель.
Второй слой - очищенная и порезанная кусочками селедка.
Третий слой - порезанный кубиками лук.
Затем слой майонеза.
Пятый слой - тертая морковь.
Шестой слой - тертые яйца.
Седьмой слой - тертая свекла.
Обмазываем салат майонезом, украшаем
Herring in “shuba-coat”
Селедка под шубой
17
serbia
A
(receipt from Belgrade restaurant ,,Gaj”)
Ajvar (Serbian Cyrillic: ajвар; pronounced [ǎj.ʋaːr]) is a type of
relish, made from red bell peppers.
Traditionally, it is prepared in mid-autumn, when bell peppers ripe,
conserved in glass jars, and consumed throughout as a salad,
with meat or simply as a coat for breakfast, dinner or appetizer.
Since, ajvar is vegetable food, it is usually served with warm bred,
during the Christmas eve which is celebrated as a day of fasting
by those devout Byzantine Christians.
Ingredients:
Receipt for app. 5-6 kg
Pepper 12kg
Vegetable oil 0,5l
Vinegar 0,2l
Salt, app 0,25kg
Sugar 0,25kg
Food preservatives (5gr of E211, 10 gr of K2S205)
Directions:
Bell pepper are roasted whole on a plate on an open fire, a plate
of wood in a stove, or in an oven. The baked peppers must briefly
rest in a closed dish, to allow them to cool and to allow the flesh to
separate from the skin. Next, the skin is carefully peeled off and
seeds removed. The peppers are then ground in a mill to get
some fine mash.
Finally, the mash is stewed for a couple of hours in large pots, with
added sunflower oil,. Salt and vinegar, sugar, food preservatives
are added at the end and the hot mash is poured directly into
glass jars which are immediately sealed.
For hot ajvar, some roasted chili peppers could be added.
(po recepturi restorana ,,Gaj” Beograd)
Tradicionalno, ajvar se pripema u jesen, kada sazrevaju i crvene
paprike kao glavni sastojak. Čuva se u staklenim teglama i konzumira tokom zime. S obzirom na to da je ajvar postan, najčešće se
služi tokom Badnje večeri, uz vruću pogaču.
Potrebne namernice:
Recept za 5-6 kilograma ajvara.
Paprika 12kg
Ulje 0.5l
Sirće 0.2l
So po želji, otprilike 0.25kg
Šećer 0.25kg
Konzervans 1kesica od 5 gr
Vinobran 1kesica od 10 gr
Priprema:
Papriku oprati,ispeći (voditi računa da se ispeče površinski sloj,da
bi kasnije mogla lako da se oljušti),stavi u posudu i pokrije krpom
da se polako ohladi,zatim se oljušti,očisti od drške i semena i stavi
u posudu sa rupama da se ocedi (ili plastični džak sa retkim
pletenjem i u njemu može da se cedi paprika ,naravno džak treba
okačiti da visi),kada se ocedi paprika se melje i stavlja u šerpu da
se prži,naravno sipa se ulje.Na kraju kada je ajvar već upržen
stavljaju se začini ,sirće,so,šećer,konzervans,vinobran i onda još
desetak minuta se prži.
Vruć ajvar sipa se u tegle i odmah zatvara.
Ako neko voli ljuti ajvar, može se dodati i pečena ljuta papričica
(po želji) tokom pripreme.
Homemade Ajvar
Domaći ajvar
18
Spain
Canary
Islands
T
This African recipe is made with lemon juice, hot peppers, olives,
carrots, and other seasonings and ingredients. Feel free to use
another type of hot pepper, if habaneros seem to hot.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
1/4 cup fresh lemon juice
4 large onions, thinly sliced
Salt and freshly ground black pepper to taste
1/8 teaspoon fresh habanero pepper, finely minced plus 1
habanero pepper pricked with a fork
1/4 cup plus 1 tablespoon peanut oil
1 chicken (2 1/2-3 1/2 lbs), cut in serving pieces
1/2 cup pimiento-stuffed olives
4 carrots, scraped and thinly sliced
1 tablespoon Dijon-style mustard
Directions:
In a large nonreactive bowl, prepare a marinade with the lemon
juice, onions, salt, pepper, the 1/8 teaspoon minced chili and 1/4
cup of the peanut oil. Place the chicken pieces in the marinade,
making sure they are all hours in the refrigerator.
Preheat the broiler. Remove the chicken pieces, reserving the
marinade, and place them in a shallow roasting pan. Broil them
until they are lightly browned on both sides. Remove the onions
from the marinade. Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender
and translucent. Add the remaining marinade and heat through.
When the liquid is thoroughly heated, add the broiled chicken
pieces, the pricked chili, the olives, carrots, mustard and 1/2 cup
water. Stir to mix well, then bring the yassa slowly to a boil. Lower
the heat and simmer for about 20 minutes, or until the chicken is
cooked through. Serve hot over hot cooked white rice.
Makes about 6 servings.
This variation on the classic yassa theme uses carrots and
pimiento-stuffed olives to create a rich chicken stew. You can
double this recipe because yassa is even better the next day. It
also freezes well.
Yassa au poulet
19
I
spain
Ingredients:
6 scallops in their shells
2 onions medium size
200 grams Serrano ham diced into small cubes
2 tablespoons olive oil
2 pinches of paprika
1 small glass of white wine
1 tablespoon breadcrumbs
1 pinch black pepper
1 pinch of parsley
2 tablespoons cheese gratin
Ingredientes:
6 vieiras con su concha
2 cebollas medianas
200 gramos jamón serrano picado en taquitos
2 cucharadas de aceite de oliva
2 pizcas de pimentón dulce
1 vasito de vino blanco
1 cucharada de pan rallado
1 pizca pimienta negra
1 pizca de perejil
2 cucharadas de queso para gratinar
Directions:
Preparacion:
• Preheat oven to 200 degrees
• Wash the scallops by having them about two hours in cold water
with sea salt to loosen the sand. Change the water three or four
times.
• Separate the scallops from the shell. Dry the excess of water
with paper towels. Clean the shells.
• Chop the onion very small and poach it in two tablespoons of
olive oil over medium heat for 15 minutes or until it looks golden
brown.
• Add the ham diced in small cubes and stir for a minute.
• Add a glass of white wine, preferably the same to be drank with
the scallops
• When alcohol has evaporated, add the pinches of paprika and a
pinch of pepper, and parsley to taste
• Add the scallops carefully, cook for 2 minutes and let cool off the
heat for 5 minutes
• Fill the shells with a scallop and enough sauce, and cover with
breadcrumbs and a layer of cheese gratin.
• Introduce the tray in the oven.
• Remove from the oven after 15 minutes or when the bread is
golden and cheese is melted.
• Precalentar el horno a 200 grados
• Lavar bien las vieiras, teniéndolas aproximadamente dos horas
en agua fría con sal gorda para que suelten la arena. Cambiar el
agua tres o cuatro veces.
• Separar las vieiras de la concha. Secar el exceso de agua con
papel absorbente. Limpiar bien la concha.
• Trocear la cebolla muy pequeña y la pochamos con las dos
cucharadas de aceite de oliva, a fuego medio, durante 15 minutos
o hasta que se aprecie un color dorado.
• Añadir el jamón en taquitos muy pequeños y remover durante
un minuto.
• Añadir un vaso de vino blanco, preferentemente el que se va a
beber en la comida
• Cuando se haya evaporado el alcohol, echar las pizcas de
pimentón y una pizca de pimienta, y perejil al gusto
• Añadir las vieras con cuidado, cocinar durante 2 minutos y dejar
reposar con el fuego apagado durante 5 minutos
• Rellenamos las conchas con una vieira y suficiente sofrito, y la
cubrimos con pan rallado y una capa de queso para gratinar
• Introducimos la bandeja en el horno.
• Sacarlas del horno a los 15 minutos o cuando el pan esté dorado
y el queso derretido.
Gratinated scallops
Vieiras gratinadas
20
sweden
T
This is a very popular dish in Swedish holiday cooking. It's always
present at Christmas but it's common at Easter too, or just as a
late-night snack.
It's salty but still sweet - Swedish anchovies are cured in a sweet
brine and not very fishy. You really DO need those, there's no
substitute, so I hope you have a Swedish grocery source
somewhere near you (IKEA).
Jansson's Temptation
Ingredients for a month's supply:
4-5 medium potatoes, roughly grated
1 small can of Swedish flat anchovies (125 g)
1 large onion, thinly sliced
salt, pepper
Directions:
Preheat the oven to 225°C. Mix the potatoes with the onions, and
add a little bit of salt and pepper. Put half of the mix in a buttered
oven proof dish. Top with all of the anchovies. Add the rest of the
potatoes and onions. Drizzle over half of the cream, and put in the
oven. After about twenty minutes, add the rest of the cream. Bake
until it has some color - about twenty more minutes, so 40 minutes
in total.
300 ml of heavy cream
4-5 mellanstora potatisar, grovt rivna
1 liten ask ansjovis (125 g)
1 stor gul lök, tunt skivad,
salt, peppar
3 dl vispgrädde
Sätt ugnen på 225°C. Blanda potatis och lök med lite salt och
peppar, och lägg hälften i en smord ugnsform. Lägg på all ansjovis, och sen resten av potatis-lökmixen. Häll över hälften av
grädden och baka i ca 20 minuter.
Häll på resten av grädden och baka i ungefär 20 minuter till, tills
den får färg och blir lite krispig på toppen.
Janssons Frestelse
21
Thailand
A
April is the start of the Thai summer. Not only that, it is the hottest
month of the year and it’s also the month that we celebrate our
Thai new year, known as Songkran.
Songkran isn’t just about its famous water festival, but it is also a
time to refresh oneself, to turn over a new leaf, to start afresh.
When it comes to food, there is a special dish served at this time
of year, one of the most refreshing treats to be had in the
Summer. This dish is not as popular or well-known as phad thai or
tom yum kung, but it does have a significant role in Thai culture —
Khao Chae.
Originally a royal cuisine, a dish that was developed within a
palace, or by a member of a royal family, it is now however a
common Thai dish, found in various Thai restaurants, usually only
in the month of April.
The name derived from how it is served. “Khao” means rice, and
“chae” means to immerse in water. The rice is first parboiled,
making it chewier than usual, then served immersed in icy cold
jasmine-scented water.
What do we eat this with? A variety of mostly sweet side dishes,
which include young peppers stuffed with minced pork, sweetened shredded beef or pork, glazed Chinese turnips, batter-fried
kapi or shrimp paste, and more, depending on the “house” the
recipe is passed down from.
Unlike other Thai dishes, it is less flavorful and not at all spicy, so
it is not a top favorite to many locals, but it definitely is an interesting dish for foreigners with a rather more delicate palate. So give
it a try. It only comes once a year!
22
Thailand
I
Ingredients: Khao Chae
Directions:
1 teaspoon alum
Water
1 cup Old Rice (Old Rice or Khao Kao, is the Thai term for rice that
is kept in the barn for a long time after the hulling process. This
kind of rice is a little stickier than normal rice after it is cooked. It is
used for Fried rice and this Khao Chae specifically.) If you cannot
find Old Rice or Khao Kao, use normal Jasmine rice.
5 cups cold jasmine scented water
Mix the alum in a bowl of water and soak the rice for at least 2-3
hours. Wash the rice well afterwards. This process helps to
remove as much starch as possible so that the grains are shiny.
Place the soaked rice and 1 cup of water in a 2-quart container,
covered, and cook at High (600-700 Watts) for 5 minutes. Pour
the rice into a metal sieve, wash and drain. Wrap the rice in a
damp muslin cloth and put it in the steaming container. Pour ½
cup of water in the lower bowl and steam at High for 5 minutes.
Serve it in bowls with crushed ice and pour cold jasmine scented
water into the bowl.
Khao Chae
22
Thailand
I
Ingredients: Stuffed Green Pepper
5 Prik yuak (pale green pepper)
¼ teaspoon chopped coriander root
½ teaspoon peppercorns
1 teaspoon chopped garlic
¼ cup ground pork
2 tablespoons chopped shrimp
1 tablespoon soy sauce
1 teaspoon castor sugar
2 tablespoons cooking oil
1 egg, beaten
Directions:
Clean the Prik yuak and deseed them while leaving them whole.
Pound coriander root, peppercorns and garlic and mix well with
the pork and shrimp in a small mixing bowl. Season with soy
sauce and sugar. Place this mixture in the Pirk yuak and then
place the stuffed Prik Yuak in a one-quart shallow container.
Microwave, covered, at High (600-700 Watts) for 2-3 minutes.
Leave to cool. Heat the browning skillet in microwave oven at
High for 3 minutes. Pour in cooking oil. Pour the beaten egg into
a dispenser for making "Sweet Egg Drops". Move the dispenser
backwards and forwards and criss-cross quickly so that a gold net
is formed. Wrap the stuffed Prik Yuak with these nets.
Khao Chae
22
The
netherlands
C
Chocolate puffs from the city of ‘s-Hertogenbosch
Ingredients:
1/3 cup of flour
1/3 cup of water
2 tablespoons of butter
1 egg, beaten
Pinch of salt
1/2 cup of semi sweet chocolate chips
1 tablespoon of water
1/2 cup of whipping cream
2 tablespoons of sugar
Heat the water and the butter in a saucepan over medium heat.
Bring to a boil, then take off the stove. Add the flour and stir until
it all comes together in a ball. Throw in the pinch of salt, stir in the
egg and continue to stir until the dough has absorbed all the egg
and is a homogenous whole.
Line a baking sheet with parchment paper, divide the dough in
four (for smaller bollen) or in two (for good size ones) and place it
on top of the parchment. Bake in an 375F/190C degree oven for
about 20-25 minutes until puffy and golden. Cool on a rack.
In the meantime, beat the whipping cream and the sugar until stiff
texture. Fill a pastry bag with small tip and poke through the
bottom of the cooled dough bol. Fill with whipped cream. Heat the
chocolate chips and the tablespoon of water in the microwave (30
seconds on medium heat), stir until the chocolate has melted and
the sauce has come together. Let it cool for about 10 minutes,
then carefully take the cream-filled Bossche bol and dip, head
first, into the chocolate. Cool in the fridge for about 20 minutes or
until the chocolate is solid.
Bossche bollen
23
The
netherlands
C
Chocolade slagroomsoezen uit ‘s-Hertogenbosch
Ingrediënten:
1/3 cup bloem
1/3 cup water
2 eetlepels roomboter
1 ei, geklopt
Snufje zout
1/2 cup of melkchocolade chips
1 eetlepel water
1/2 cup slagroom
2 eetlepels suiker
Verwarm de water en de boter in een pan op middelhoog vuur.
Breng aan de kook, en neem de pan van het vuur. Voeg de bloem
toe totdat er een deegbal ontstaat. Voeg het snufje zout toe en
roer het ei erdoorheen. Blijf roeren totdat het deeg het ei helemaal
heeft opgenomen en er een homogeen geheel ontstaat.
Maak vier (voor kleinere bollen) of twee (voor grote bollen)
deegballen op een met bakpapier beklede bakplaat. Bak ongeveer 20-25 minuten in de oven op 375F/190C graden, totdat de
soezen gerezen en goudbruin zijn. Laat afkoelen op een keukenrek.
Klop ondertussen de slagroom en suiker stijf. Vul een spuitzak
met een klein glad spuitmondje, maak een gat onderin de soezen
en vul ze. Verwarm vervolgens de chocolade chips met de
eetlepel water in de magnetron (ongeveer 30 seconden op
medium). Roer totdat de chocolade helemaal gesmolten is. Laat
ongeveer 10 minuten afkoelen en dip daarna de Bossche bol in
het chocolademengsel. Laat ongeveer 20 minuten in de koelkast
opstijven totdat de chocolade uitgehard is.
Bossche bollen
23
UK
T
This recipe is cooked in an slow-cooker/crock-pot but could easily
be cooked in a conventional oven at a low temperature (140C for
2/3 hours.)
Ingredients:
As many sausages you need i.e. 12 sausages for 4 people, but
make sure they are good quality, meaty sausages.
Red onion
Large apple or 2 smaller ones
Tin of chopped tomatoes
Tomato puree
Red pepper (optional)
Paprika
Splash of red wine (optional)
Stock cube (whatever you have)
Dried oregano (or other herbs if not)
Directions:
Turn the slow-cooker on to medium whilst you prepare the
ingredients.
Put the sausages into the pot.
Slice the onion into rings and put in the pot.
Slice the pepper into strips and add.
Core the apple, peel and slice into rings, not too thin, and add to
the pot.
In a separate bowl mix together a tin of chopped tomatoes,a
tablespoon of paprika, a tablespoon of tomato purée.
Add to this a crumbled stock cube and about 1/2 pint of boiling
water.
Sprinkle in some oregano, a dash of red wine and mix well.
Pour over the sausages and stir gently to mix, pushing the sausages under the sauce as much as possible.
Put the lid on and leave to cook for 5 to 7 hours.
This is a very adaptable recipe and each time I make it, it turns out
differently.
If I have creme fraiche to use up, a spoonful stirred in just before
serving gives a creamy flavour.
Sometimes I put less tomato purée in and add a spoonful of fruit
chutney instead.
Different herbs give a different flavour and a dessert spoonful of
whole grain mustard is tasty too.
Experiment and enjoy!
Whatever you do, serve with mashed potato.
Slow-Cook Sausage Casserole
24
usa
T
Detroit
This soft, vanilla-scented cake is topped with crunchy cinnamon
streusel.
Ingredients: Streusel
2/3 cup King Arthur Gluten-Free All-Purpose Baking Mix
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons butter
Ingredients: Cake
1 1/2 cups King Arthur Gluten-Free All-Purpose Baking Mix
1/2 cup granulated sugar
1/4 cup melted butter or vegetable oil
2 large eggs
1/2 cup milk or buttermilk
1 teaspoon vanilla extract
Directions:
1) Preheat the oven to 350°F. Lightly grease a 9" square pan.
2) To make the streusel: Mix the baking mix, brown sugar, and
cinnamon together until evenly blended. Work in the butter until
evenly crumbly. Set aside.
3) To make the batter: Whisk the baking mix and sugar together.
4) Whisk the melted butter or oil, eggs, milk or buttermilk, and
vanilla together.
5) Add the wet ingredients to the dry ingredients, stirring just until
blended.
6) Spread the batter into the prepared pan.
7) Sprinkle the streusel uniformly over the batter, and lightly press
some of it into the batter with your fingertips. Pretend you're gently
pressing dimples into very soft clay.
8) Bake the cake until a cake tester inserted into the center comes
out clean, and the middle springs back when pressed lightly, 22 to
26 minutes. Remove from the oven, and cool for 15 to 20 minutes
before cutting into squares.
9) When completely cool, wrap well and store at room temperature for several days. Freeze for longer storage.
Yield: 9 to 12 servings.
Tips from our bakers
To feed a crowd, bake in a 9" x 13" pan, increasing all ingredients
by 1 1/2. Bake for 30 to 35 minutes.
To prepare individual coffeecakes, lightly grease a 12-cup muffin
pan or line it with lightly greased cupcake papers. Prepare the
streusel and cake batter according to directions, and spoon the
batter into the prepared muffin cups (a scant quarter cup is all
you'll need in each cup). Sprinkle the streusel over the batter,
dividing it evenly among the cups. Bake the cakes until a tester
inserted into the center of one comes out clean, and the middle
springs back when pressed lightly, 18 to 20 minutes. Cool for 10
minutes, then turn out onto a rack. Yield: 12 individual cakes.
Gluten Free Cinnamon-Streusel
Coffeecake made with
baking mix
25
usa
Houston
P
People in Texas have a lot of swagger. In fact, if you ask most
Texans they’ll likely tell you the Lone Star State is its own country
and then there is the rest of the United States. And, here in Texas,
beef is king so Beef Brisket is often referred to as our “national”
dish. There is no holiday, occasion or day of the week, including
Christmas and New Year’s, where a Texan won’t put on a beef
brisket to cook “low and slow”. Beef brisket is also a staple for
Jewish holidays like Rosh Hashanah, with recipe varieties influenced from cultures worldwide. Typically Texans smoke their
brisket, but since we recognize most folks out there won’t have a
smoker in their backyards, as common in these parts as a kitchen
stove, we’re providing an oven-roasted brisket recipe you all can
enjoy. Y’all enjoy!
Ingredients: Texas Oven Brisket
Courtesy TexasCooking.com
5- to 6-pound fresh beef brisket, well trimmed (not corned beef)
1 cup barbecue sauce (your favorite)
1/4 cup Worcestershire sauce
1/4 cup liquid smoke
1 tablespoon garlic powder
2 teaspoons celery salt
2 teaspoons lemon pepper
1 teaspoon salt
1 cup chopped onion
1/2 water
Directions:
Before you prepare the brisket, remove it from the refrigerator far
enough ahead of time to allow it to come to room temperature.
Preheat oven to 275°F when ready to cook. In a very large Pyrex
baking dish (allow room for extra juices to form while cooking),
thoroughly mix all ingredients for sauce. Put the brisket in the
baking dish, and turn it over once to coat it with the sauce. Seal
the dish tightly with heavy-duty aluminum foil. Bake at 275°F for 5
to 7 hours (about 1 hour and 15 minutes per pound). Remove
from oven and allow to rest for 1 hour before slicing. Slice across
the grain, and serve with sauce. Makes 8 to 10 servings for most
folks, about 4 to 5 for cowboys.
Texas Oven Brisket
26
usa
Minneapolis
I
Ingredients:
½ c. wild rice (more if you’d like)
6 strips of bacon
1 med. onion, chopped
1 can cream of potato soup
1 can cream of chicken soup
3 ½ soup cans of mike
1 cup grated American cheese (or sliced Velveeta)
Optional: ½ c. meat of your choice (chicken works well)
Optional: ¼ c. each, chopped carrots and celery
Directions:
Boil wild rice until clear/tender – approximately 1 hour. Drain.
Brown bacon and sauté with onion.
Combine in saucepan with rice.
Add soups and milk, and stir well.
Optional: Add chopped carrots, celery and cooked/chopped meat.
Simmer for at least 10 minutes.
Add cheese, stir well and serve.
Wild Rice Soup
27
usa
New York
R
1 cup fresh blueberries
1 cup chocolate chips (dark, milk or white)
Rinse blueberries, spread on paper towels and pat dry. Line a
baking sheet with wax paper or parchment. In a small bowl or
top of a double boiler, over barely simmering water, place
chocolate; stir until melted. Remove bowl from hot water; gently
fold in blueberries. Make clusters by spooning 4 or 5 warm
chocolate-coated blueberries onto wax paper, placing them 1
inch apart. Or, spoon mixture into silicone candy molds.
Refrigerate until firm, about 30 minutes. Transfer to an airtight
container and refrigerate for up to three days. For gift presentation: place clusters in pleated paper candy cups and arrange in a
box.
Yield: 18 to 24 clusters
For special occasions:
Valentine’s Day and Mother’s Day: Spoon heart-shaped
mounds, each made with 3 chocolate-coated blueberries onto
wax paper-covered sheet pan; chill. Makes about 30 mini-heart
shapes.
Christmas: Arrange chocolate-coated blueberries in wreath
shapes or rounds. After the shapes have set, decorate with tube
frosting or colored sugar.
Hanukkah: Spray dreidel- or star-shaped cookie cutters with
non-stick spray; place on wax paper. Using white chocolate-coated blueberries, fill each; chill until firm. Remove from cookie
cutters and decorate.
Hostess gift: Make or purchase small sugar cookies. Spoon a
small amount of the blueberry-dark chocolate mixture on top of
each cookie; allow to set.
Blueberry-chocolate clusters
28
usa
Philadelphia
T
Total Time: 15 min.
Yield: 4 sandwiches
Ingredients: Streusel
Directions:
6 tablespoons Soya bean oil
1 large onion, sliced
24 ounces sliced rib eye or eye roll steak
Cheese (store processed recommended); American or Provolone
4 crusty Italian Rolls
Sweet green and red peppers, sauteed in oil (optional)
Mushrooms sauteed in oil (optional)
Ketchup
Heat an iron skillet or a non-stick pan over medium heat and add
3 tablespoons of oil to the pan and saute the onions to desired
doneness. Remove the onions and add the remaining oil and
saute the slices of meat quickly on both sides. Melt the cheez whiz
in a double boiler or in the microwave. Place 8 ounces of the meat
into the rolls, add onions, and pour the store-processed cheese
over top. Garnish with sweet peppers, mushrooms, ketchup.
Put on the theme song to the first Rocky movie and enjoy.
Pat’s King of Steaks
Philadelphia Cheesesteak
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