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  • MINDSHARE DAY RECIPE BOOK

  • ON WEDNESDAY 14TH JANUARY 2015, MINDSHARE CENTRAL HELD AN AFTERNOON TEA PARTY. WE ASKED OUR OFFICES AROUND THE WORLD TO SEND US THEIR FAVOURITE RECIPES, SOME OF WHICH WERE SERVED ON THE DAY; COMBINING THE BEST OF INTERNATIONAL WITH THE TRADITIONAL ENGLISH AFTERNOON TEA.

    HERE IS A RECIPE BOOK WITH SOME OF OUR FAVOURITES, THE FIRST TEN RECIPES ARE ONES THAT WERE SERVED ON THE DAY AND A FEW EXTRA FOR YOU TO TRY YOURSELF-

    INTRODUCTION

  • CONTENTS

    01

    02 AUSTRALIA

    04 DENMARK

    06 ITALY

    08 SOUTH AFRICA

    10 MALAYSIA

    12 TURKEY

    14 URUGUAY

    16 FINLAND

    18 SPAIN

    20 SWEDEN

    23 BANGLADESH

    24 BELGIUM

    25 DUBAI

    26 CZECH REPUBLIC

    27 KOREA

    28 INDONESIA

    30 BULGARIA

    31 CHILE

    32 GERMANY

    33 MEXICO

    34 POLAND

    35 PAKISTAN

    37 PORTUGAL

    38 RUSSIA

    39 SRI LANKA

    40 SINGAPORE

    41 TAIWAN

    42 US

    44 PERU

    45 PHILIPPINES

    46 SWITZERLAND

    47 VIETNAM

  • AUSTRALIA

    02

  • LAMINGTONSMethod: Beat the eggs well, gradually adding the

    sugar until dissolved. Add the milk and vanilla essence. Gradually stir in the self-raising flour and whip in the butter. Pour the mixture into a rectangular baking tray and cook in a preheated oven for 35 minutes at 180C. Allow the cake to cool for 10 minutes and then cool for 24 hours, preferably in the refrigerator, before applying the icing.

    For the icing, combine the cocoa and icing sugar in a large bowl, slowly add the milk, butter and boiling water. Warm the choc-olate mixture over a very low heat until it has a smooth and creamy texture.

    Cut the sponge cake into equal squares about 5cm x 5cm and, using a fork or thin skewer, dip each piece into the chocolate mixture ensuring that the mixture is lib-erally and evenly applied. Dip each piece into the desiccated coconut, allowing the Lamingtons to cool on a wire tray.

    03

    Ingredients:

    4 eggs200g Butter200g Caster sugar1 tsp Vanilla essence200 g Self-raising flour 120 ml Milk

    Chocolate icing:450 g Icing sugar50 g Cocoa2 tbsps Butter120 ml Milk4 tbsps Boiling water150 g Desiccated coconut

    SMALL SPONGE CAKE SQUARES, COVERED IN CHOCOLATE AND COATED WITH COCONUT.

  • 04

    DENMARK

  • ENGELSK OPSKRIFT

    Method: Crumble the butter into the flour, mixing with your fingers. Add the sugar and knead the dough, slowly incorporating the egg yolk. Roll the pastry out to around 5mm onto a floured surface and press into a pie dish. Leave the pastry to chill in the fridge for an hour. Remove from the fridge and bake in a pre-heated oven for 15 min-utes at around 190C. Once cool, chop the strawberries and place around the pastry. Combine the strawberry jam and boiling water and place through a sift. Add the soaked gelatin to the strawberry mixture and pour over the berries.

    You may also choose to add a thin layer of dark chocolate or cream between the pastry and strawberries. Place in the fridge to allow the gelatin to set over night.

    Ingredients:

    Pastry: 100 g cold butter 150 g flour3 tbsp icing sugar 1 egg yolk

    Filling:500 g fresh strawberries 4 tbsps strawberry jam4 tbsps boiling water 2 sheets of gelatin

    05

    A TRADITIONAL DANISH PASTRY FILLED WITH FRESH STRAWBERRIES.

  • 06

    ITALY

  • TORTA PAESANA Method: Cut the stale bread into small cubes and

    place into a large mixing bowl. Add the hot milk and stir well with a wooden spoon. Cover with a plate and leave to soak for 3-4 hours, occasionally stirring.

    In the meantime finely chop the amaretti, add the cocoa powder and set aside. Soak the raisins in hot water and a dash of rum to taste. Once the bread is ready, add the amaretti and cocoa to the mixture, then slowly add the eggs to the mixture. Once combined add the sugar and pine nuts and drained raisins, mix well. Grease and line a 28cm cake tin and gently spoon in the mixture. Bake in a preheated oven for one hour at 190C. Remove from oven and leave cool completely.

    07

    Ingredients:

    1 L Milk2 Eggs 6 tbsps Cocoa powder120 g Caster sugar70 g Raisins 100 g Pine nuts120 g AmarettiWater

    A TRADITIONAL ITALIAN CHOCOLATE BREAD DESSERT, FILLED WITH NUTS AND RAISINS.

  • 08

    SOUTH AFRICA

  • KOEKSISTERSMethod: Put the water and sugar in a pan and

    bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Remove from the heat and stir in the lemon juice and vanilla essence, once combined, place in the fridge to cool. Mix the flour, salt, and baking powder thoroughly in a large mixing bowl. Break the butter into small pieces and add to the flour mixture, mix well between your fingers. Slowly add the milk and continue to mix well until a dough is formed. Roll the dough out onto a clean, floured work surface, to a thickness of 5 mm and cut the dough into thin strips. Take 3 strips and pinch together on one side, braiding the strips to desired Koeksisters length and join at the other end. Heat the oil in a large deep pan. Place a wooden spoon into the oil, when

    bubbles begin to rise to the surface the oil has reached temperature. Place approx 3 Koeksisters into the oil at a time and fry on both sides until they turn a golden-brown colour. As you remove the Koeksisters for the oil, place them directly into the chilled syrup. It is important to keep the syrup cool, so between soakings, return the syrup to the fridge to maintain its coolness. Remove the Koeksisters from the syrup and allow the excess to drip off. Place them in the refrigerator to cool.

    09

    Ingredients:

    250g Plain flour 1 tsp Baking powder Pinch Salt 25 g butter250 ml Milk Vegetable oil to fry

    Syrup:500 ml water1 kg Caster sugarJuice of 1 lemon 5 ml vanilla essence

    A POPULAR SOUTH AFRICAN SYRUP COATED DOUGHNUT.

  • 10

    MALAYSIA

  • CURRY PUFFS

    Method: Peel the potatoes and cut into small cubes. Heat the oil in a shallow pan or wok over a medium heat. Add the curry leaves, ginger, garlic and onion, frying until the garlic and ginger start to brown.

    Mix the curry powder and water to form a paste. Stir the curry paste into the potatoes and cook for 4-5 minutes, until fragrant and well-cooked. Add the beef and stir-fry until brown before adding potatoes. Add cup water and cook over medium heat, stirring occasionally until the potatoes are tender. Add salt and sugar to taste. Take the pan off the heat and transfer filling onto a plate to cool completely. Mean-while, make the pastry. Stir the flour and salt together in a mixing bowl and add the butter. Mix with your fingertips until

    combined. Gently add the water and stir until the mixture comes together to form a firm dough. Knead gently and set aside for 10 minutes to allow the dough to rest. Cut the dough into small 2cm balls. On a lightly floured surface, roll the dough out into thin circles, each about 7 to 8cm in diameter. Place a tablespoon of cooled filling in the center of each dough circle and fold over to enclose and seal the edges by pressing with a fork. Fry in hot oil until golden brown and place on a paper towel. Serve immediately with a selection of your favorite sauces.

    11

    Ingredients:

    For the filling:250 g Potatoes 3 tbsps Vegetable oil 1 sprig Curry leaves 20 g Ginger, finely chopped2 Cloves garlic, finely chopped 100 g Onion, finely chopped 2 tbsps Curry powder 2 tbsps Water, to be mixed with curry powder to form a paste 150 g Minced beef Pinch of salt tsp sugar

    For the pastry:250 g Plain flour tsp Salt 60 g Butter125 ml Water Oil, for frying

    A PASTRY SNACK FILLED WITH MEAT AND CURRIED POTATOES.

  • TURKEY

    12

  • BOREKMethod: Place all of the filling ingredients into a

    mixing bowl and combine. Place in the fridge to chill for around 30 minutes. Place the eggs, oil and milk into a large mixing bowl and whisk well. Layer the bottom of a well greased baking dish with two layers of filo pastry. Place 3 tbsps of the feta mixture onto the pastry and spread evenly. Take the other 2-3 sheets of pastry and wrinkle them slightly as you lay them in the dish. Continue layering in the same way, first the liquid mixture and then the filling.

    When the last pastry sheets have been laid, pour the remaining liquid mixture on top of the Borek and sprinkle with nigella and sesame seeds. Bake in a preheated the oven for around 45 minutes at 180C. Re-move from the oven and serve immediately.

    Ingredients:

    2 Eggs tsp Salt150 ml Milk100 ml Vegetable oil1 tsp Sesame seeds1 tsp Nigella seeds (optional)

    Filling:200 g Feta cheeseParsley or dill chopped (optional)4 tbsps Yogurt (optional)

    A TRADITIONAL TURKISH PASTRY DISH, LAYERED WITH FETA CHEESE AND EGG.

    13

  • 14

    URUGUAY

  • PANQUEQUES DE DULCE DE LECHE

    Method: Sift the flour into a large mixing bowl, add the eggs and slowly add the milk, stirring gently as you pour. Add two tablespoons of melted butter and mix. Cover the bowl with a tea towel and leave to rest for an hour. If the batter is too thick, you may decide to add more milk to the mixture.

    Heat a teaspoon of butter in a frying pan and spoon a small amount of the mixture into the pan, with a pallet knife spread the mixture around the pan to create a thin layer. Cook until the edges begin to brown, flip and repeat on the other side. Remove from the pan and spread with dulce de leche, roll the pancake and serve warm.

    15

    Ingredients:

    3 Eggs300 ml Milk150 g Plain FlourMelted ButterDulce de leche for filling

    THIN PANCAKES FILLED WITH A CARAMEL CREAM.

  • 16

    FINLAND

  • KORVAPUUSTIMethod: In a large mixing bowl combine the milk

    and yeast. Stir with a spoon until the yeast has completely dissolved. Add the sugar, salt, cardamom and egg and mix until combined. Gradually add around two thirds of the flour, add the butter and knead until soft. Continue to knead the dough, gradually adding the remaining flour. Dont overwork the dough or youll end up with hard rolls, not soft as you want them to be. Shape into a ball and cover with a clean kitchen towel. Let the dough prove for an hour in a warm dry place. Meanwhile, mix together the butter, sugar, and cinnamon for the filling and set aside. Divide the dough into two equally sized portions. Lightly dust a clean work surface with flour and roll out the dough into a large rectangle (around 60x40cm).

    Spread half of the filling evenly on top. Beginning with the longest side, roll the dough into a long roll and cut into smaller rolls. Place the cinnamon rolls on a baking tray lined with greaseproof paper, spacing them about 5cm apart. Cover with a clean tea towel and leave to prove for a further 30 minutes. Once proved, sprinkle with pearl sugar and place in a preheated oven for 10-15 minutes at 200C.

    These cinnamon rolls are best eaten whilst slightly warm and with a glass of cold milk.

    17

    Ingredients:

    For the Dough:500 ml Warm milk 16 g Instant active dry yeast180 g caster sugar1 tsp fine sea salt3 tsps Ground cardamom 1 egg1 kg bread flour170 g unsalted butter, at room temperature

    For the filling:150 g soft butter6 tbsps Caster sugar2 tsps Cinnamon1 whisked eggPearl sugar, to decorate

    A ROLLED PASTRY FILLED WITH CINNAMON SUGAR.

  • 18

    SPAIN

  • TORTILLAMethod: Peel potatoes and cut into thin

    slices and slice the onions to around the same thickness.

    Heat a frying pan with a tablespoon on olive oil and add the onions to brown. Once the onions are cooked add the sliced potatoes and season with salt and pepper. When the potatoes are softened, remove from the heat and drain the excess oil. In a large mixing bowl whisk the eggs, slowly adding the potato and onion mixture. Heat a tablespoon of olive oil in a clean frying pan, adding the ingredients to the pan. Gently stir the ingredients cooking the egg. Cover the frying pan with a plate and turn tortilla up side down.

    Add another tablespoon of olive oil to the pan and carefully place the tortilla back in to cook the other side. Leave it in the pan to cook for a further 10 minutes before removing from the heat and transferring it onto a plate. Serve whilst hot.

    19

    Ingredients:

    5 large potatoes1 Onion7 EggsVirgin olive oil for frying

    A TRADITIONAL SPANISH OMELETTE.

  • 20

    SWEDEN

  • KANELBULLARMethod: In a saucepan, combine the milk and

    butter and heat until warm. Add the sugar, salt, yeast and almost all the flour, saving some for when you roll out the dough. Knead until smooth and the ingredients are well combined. Cover the bowl with a tea towel and allow to prove in a warm, dry place for around 30 minutes. Mix the butter with the sugar and cinnamon for the filling until smooth and set aside. Place the dough on a clean floured work surface and knead until soft, adding the remaining flour into the dough. Roll the dough out to around 30x40 cm and spread the filling over the surface. Roll the sheet of dough up into a long roll, then slice into 2cm wide pieces.

    Place the fika rolls onto a grease proof baking sheet and cover with a tea towel to prove for a further 20 mins. Brush the rolls with the whisked egg and sprinkle with caster sugar. Bake in a preheated oven for around 8 mins at 250 degrees C. Remove from the oven and allow to cool.

    21

    Ingredients:

    Dough:16 g instant yeast50 g butter or margarine300 ml Milk100 g SugarPinch of salt200 g Plain Flour

    Filling:50 g of butter 2 teaspoons Ground cinnamon100 g Caster sugar1 whisked egg

    A TRADITIONAL SWEDISH PASTRY ROLL FILLED WITH CINNAMON.

  • 22

  • 23

    MUGHLAI PARATHA

    Method: In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead. Once the milk has been absorbed, add a small amount of water. Knead well to make a smooth dough. Cover with a damp cloth and set aside for 15 minutes. Divide the dough into equal-sized balls and then press down flat. On a floured surface, roll a ball out into a 4 circle. Put a large spoonful of the Masala Kheema mixed with the chopped tomatoes, spinach and mayonnaise in the centre of the circle and fold edges to seal.

    Gently press down the filled ball to flatten and then roll into a 6 circle. Repeat with the remaining dough. Place a Paratha on a lightly oiled griddle pan and cook until you see tiny bubbles appearing on the upper surface. Flip the Paratha to cook the other side. Remove from the heat and serve hot with your favourite sauces.

    23

    Ingredients:

    For the dough:500 g Whole-wheat flour200 ml MilkWarm waterSalt to tasteFor the filling:500 g Masala Kheema (spicy minced meat)Cherry tomatoesGreen spinachMayonnaiseOil for pan-frying Parathas

    BANGLADESH

    AN EASY-TO-MAKE BREAD FILLED WITH MEAT AND VEGETABLES.

  • 24

    Method: In a large mixing bowl sift together the flour, baking powder, and salt and set aside. In a second bowl use a wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, oil, and milk to the eggs and whisk to combine. Combine the egg and milk mixture with the flour mixture and whisk just until blended. Making sure not to over mix. In third bowl, beat together the egg whites with an electric mixer for around a minute until soft peaks form. Using the rubber spatula, gently fold the egg whites into the waffle batter.

    Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook until golden brown for about 2-3 minutes.

    Serve immediately with your choice of topping.

    Ingredients:

    Waffle iron 250 g Plain flour 20 g Caster sugar 7 g Baking powder 2 eggs475 ml Milk 30 ml Vegetable oil1 tsp vanilla extract Sliced fresh fruit or your choice of topping

    BELGIUM

    BELGIAN WAFFLES

    CLASSIC BELGIAN WAFFLES SERVED WITH FRUIT.

  • 25

    SFOOF- SEMOLINA TURMERIC CAKE

    Method: Combine the semolina, flour, turmeric and baking powder and set aside. In a large mixing bowl, stir the milk and sugar together until the sugar has dissolved into the milk. Add the oil to the flour mixture and beat with an electric whisk at medium speed for 5 minutes. Pour the mixture into a greased baking dish and sprinkle the chopped pine nuts on the top. Bake in a preheated oven for 25-35 minutes at 175 degrees C. Remove from the oven and leave to cool.

    25

    Ingredients:

    100 g Semolina flour100 g Plain flour1 teaspoon ground turmeric1 1/2 teaspoons baking powder175 g Caster sugar200 ml Milk100 ml Vegetable oil1 tablespoon pine nuts

    DUBAI

    A LIGHT SPONGE CAKE DESERT MADE WITH SEMOLINA.

  • 26

    FRUITCAKEMethod: Cut the fruit into medium sized pieces and

    set aside. In a large mixing bowl combine the sour cream, white sugar, vanilla sugar, eggs and melted butter and mix until smooth. Gently add the self-raising flour to the ingredients and mix until combined. For the crumb, combine the plain flour, caster sugar, butter and cinnamon and mix with your fingers until the mixture is coarse and crumbly.

    Line a 20x30 cm baking tray with grease proof paper and pour the mixture into the tray evenly.

    Gently lay the fruit skin side down on to the mixture and sprinkle the crumb mixture on top.

    Bake in a preheated oven for around 50 minutes at 180C. Remove from the oven and allow to cool

    Ingredients:

    200 ml of sour cream85 g Caster sugar8 g of vanilla sugar2 eggs5 tbsps melted butter180 g Self-raising flour1 kg of plums, apples or any fruit of your choiceFor the crumb:80 g of plain flour50 g of caster sugar 50 g of butter1/2 tbsp cinnamon

    CZECH REPUBLIC

    A POPULAR SUMMER CAKE, SERVED WITH A VARIETY OF FRUIT FILLINGS.

  • KOREA

    27

    GINGER COOKIES (MAEJAKGWA)

    Method: In a large mixing bowl, combine the plain flour, salt, sugar, ginger juice, and 50 ml of water. Knead by hand until the mixture is combined and a ball is formed. Cover the bowl with a tea towel and place in a warm dry place to prove for 30 mins. Chop the pine nuts to decorate the cookies and set aside. Lightly dust a clean work surface with flour. Roll out the dough into a large rectangle (around 50x40cm). Cut the sheet of cookie dough into small 2 cm x 6 cm rectangles. Make 3 slits in the middle of each piece of dough, push one end of the dough through the center slit to a make ribbon shape. Heat up vegetable oil in a wok or frying pan. Place a wooden spoon into the oil, if bubbles rise to the surface the oil had reached temperature.

    For the syrup, place the sugar and water into a pot and bring to a boil over low heat. After 20 mins the syrup should be nice and thick. Turn off the heat and add the cinnamon powder and stir well. Gently dip the cookies into the syrup, lightly coating them. Sprinkle with chopped pine nuts and serve with tea.

    27

    Ingredients:

    200 g Plain flour tsp Salt1 tbsp Sugar1 tsp Ginger juiceSyrup:200 ml Water100 g Caster sugar1 tsp Cinnamon powder2 tbsps Chopped pine nutsVegetable oil for frying

    CRUNCHY GINGER COOKIES.

  • 28

    BAKWANMethod: In a mixing bowl, combine plain flour,

    rice flour, salt, sugar, and ground pepper. Add the water and mix well, making sure there are no lumps. Add grated garlic and egg into the batter and mix well. Add shredded cabbage, shredded carrot and sliced scallions into the batter and mix well.

    Pour enough oil in a pot for deep-frying. Place a wooden spoon into the oil, if bub-bles rise to the surface the oil has reached temperature. Gently drop a small amount of vegetable mixture into the hot oil using a ladle. Deep-fry until crispy and golden brown on both sides. Remove from the oil and place on a paper towel. Repeat until all the batter is used up. Serve immediately with a selection of your favourite sauces.

    Ingredients:

    250 g Shredded cabbage 150 g Shredded carrot 2 Scallions, thinly sliced175 g Plain purpose 25 g Rice flour 1 tsp salt1 tsp sugar1 tsp ground pepper250 ml water5 cloves garlic, peeled and grated1 eggOil for deep fryingA selection of your favourite sauces

    INDONESIA

    A TRADITIONAL INDONESIAN FRIED SNACK FILLED WITH VEGETABLES.

  • 29

  • Method: Cut the pumpkin into large pieces and boil. When soft, drain, place in a bowl and puree with a fork. Add the sugar, walnuts, and cinnamon and mix into the pumpkin. Take two sheets of filo pastry and spoon a layer of the pumpkin mixture over the pastry and roll loosely. Repeat with the rest of the pastry. Take a non-stick baking tin and place the rolls parallel to each other. Bake in a preheated oven and on a medium heat of around 150C for 20-30 mins. Remove from the oven and leave to cool. Once cool, sprinkle with icing sugar.

    30

    Ingredients:

    1 kg Pumpkin (peeled and seeded) 200 g Caster sugar 200 g Chopped walnuts 1 tsp ground cinnamon 1 packet of filo pastry Icing sugar for sprinkling

    BULGARIA

    TIKVENIK - BUL-GARIAN SWEET PUMPKIN PIE

    A TRADITIONAL BULGARIAN WINTER DESSERT. LIGHT PASTRY ROLLS FILLED WITH PUMPKIN AND WALNUTS.

  • CHILENITOSMethod: In a large mixing bowl, mix the flour,

    egg yolks and rum. Mix well with your fingers until the mixture has formed a firm dough. Roll the dough onto a floured surface and cut circles with a round cookie cutter (approximately 3 inches). Press with a fork and place in a preheat oven for 10 minutes at 190C. When cooked, remove from oven and leave to cool. Once cool, spread one teaspoon of dulce de leche over one side of the dough circle and sandwich between another dough circle. This is now an Alfajor.

    For the meringue, whip the egg whites and a pinch of salt with an electric mixer until fluffy, add the icing sugar, cornstarch and vinegar and mix until stiff peaks start to form. Cover each alfajor with merengue and place on a baking tray. Bake in a preheated oven for 15 minutes at 170C. Remove from oven and leave to cool.

    31

    Ingredients:

    Alfajores:200 g Plain flour3 egg yolks100 ml Rum200 g Dulce de leche (caramel spread)

    Merengue:3 egg whitesPinch of salt150 g Caster sugar1 tsp of cornstarch1 tsp of vinegar

    CHILE

    SMALL CHILEAN COOKIES FILLED WITH DULCE DE LECHE AND COATED IN MERENGUE.

  • KREPPELMethod: In a large bowl combine the flour, yeast,

    sugar and a small amount of milk. Knead well until all of the ingredients are combined then roll into a ball. Cover and leave to prove in a warm dry place for one hour. After an hour, add the remaining milk, knead well and leave the dough to prove for a further hour. Once fully proved, add the remaining ingredients and knead well. Roll the dough out onto a lightly floured surface and cut out the circular shapes with a glass. Place circles onto a floured board, cover and leave to prove for a further 30 minutes.

    Fry the Kreppels in hot oil until golden brown on both sides and place on a paper towel to cool. Fill the center of the kreppels with jam and sprinkle with icing sugar.

    32

    Ingredients:

    16 g Instant active dry yeast500 g Flour100 g Caster sugar100 g Melted butter250 ml Milk1 egg1 pinch saltJam for the filling2 L Vegetable oilIcing sugar for decoration

    GERMANY

    A TRADITIONAL GERMAN DOUGHNUT FILLED WITH JAM.

  • 33

    ARROZ CON LECHE (RICE PUDDING)

    Method: Place the rice, cinnamon stick, and water in a saucepan and bring to a quick boil. Reduce the heat, cover and simmer for around 15 mins until the liquid has been absorbed. Add the milk and raisins and allow to cook for a further 15 minutes, until the rice is soft. Remove from the heat, take out the cinnamon stick and cover. Sprinkle with ground cinnamon and leave to cool. This may be served hot or cold.

    33

    Ingredients:

    100 g Pudding rice1/2 Cinnamon stick300ml Water250ml Sweetened condensed milk2 1/2 tbsps RaisinsGround cinnamon

    MEXICO

    SWEET RICE PUDDING SERVED WITH RAISINS.

  • POLISH APPLE CAKE

    Method: In a Large bowl mix the flour, sugar, butter and egg yolks. Knead well until combined, then adding the cream. Knead again until the pastry starts to come together into a ball and place in the fridge for an hour to rest. After an hour remove from the fridge and cut the dough into two halves. On a clean, floured surface, roll one half of the pastry large enough to cover the pie dish of your choice. Grease the pie dish and lay out the pastry. Bake in a preheated oven for 10 minutes at 180C. Keep the other half to one side. Wash and peel the apples and cut into quarters. Place the sliced apples in a large saucepan of boiling water and stew. Add the sugar, cinnamon, ground cloves and simmer until the apples are soft, but not mushy.

    Add the cornstarch, stir and simmer for a minute longer.

    Spoon the apple mixture onto the pastry bottom. Take the second half of the dough and roll out, large enough to cover the top of the pie dish. Lay the pastry over the apples and cut the excess pastry away from the dish. Sprinkle with pearl sugar and bake in a preheated oven for an hour at 180C.

    34

    Ingredients:

    Dough:200 g Plain flour3 Egg yolks150 g Butter2 tbsps Cream100 g Caster sugar

    Filling:2 kg Apples100 g Caster sugar 2 tsps Cinnamon tsp Ground clovesA handful of raisins3 tbsps CornstarchPearl sugar for decoration

    POLAND

    TRADITIONAL POLISH SPICED APPLE CAKE.

  • 35

    NAMAK PAARAYMethod: Combine the plain flour, cumin seeds,

    salt and butter. Gently stir in the water and knead until the mixture forms a firm dough. On a clean floured surface, roll out the dough to a 5mm thickness. Take a sharp knife and cut out 5cm diamond shapes from the dough. Heat the oil in a large pan. Place a wooden spoon into the oil, when bubbles begin to rise to the surface the oil has reached temperature. Gently place the Paaray into the oil, when they have turned a golden brown colour, remove from the oil and place on a paper towel. Sprinkle lightly with salt and leave to cool.

    35

    Ingredients:

    125 g Plain flour 2 tsps Cumin seeds1 tbsps Butter Water1/2 tsp Salt Oil for frying

    PAKISTAN

    A CRUNCHY SAVOURY SNACK, SEASONED WITH CUMIN.

  • 36

  • PASTIS DE NATA

    Method: To make the custard, combine the egg, egg yolks, sugar & corn flour in a saucepan and mix well, gradually adding the milk until mixture is smooth. Place the pan on medium heat and stir continually until mixture begins to thicken and comes to the boil. Remove pan from heat and stir in the vanilla extract. Place the custard in a bowl to cool and cover with cling film to prevent skin forming.

    On a clean, floured surface, roll the pastry out to 1cm thick. Using a cutter, cut 10cm circles and place into a greased muffin tin. Spoon the cooled custard into the pastry cups and bake in a preheated oven for 20-25 mins at 200C, until golden on top. Remove from the oven and leave to cool, although they may be eaten warm.

    37

    Ingredients:

    1 Whole egg 2 Egg yolks 115 g Golden caster sugar2 tbsps Corn flour400 ml Whole milk2 tsp Vanilla extract1 sheet Rolled puff pastry

    PORTUGAL

    TRADITIONAL PORTUGUESE SWEET EGG TART.

  • 38

    OBARANKIMethod: In a large mixing bowl mix together the

    egg yolks and sugar, slowly adding the oil, vanilla and salt. Beat the egg whites and add to the creamed egg yolk mixture. Gradually add the flour until a firm dough begins to form. To make the Obaranki, roll the dough between your hands to make a rope and twist together to form a circle, pinching the two ends together to seal. Gently place the Obaranki in a large pan of boiling water and cook for around 5 minutes. Drain on a clean tea towel to soak up the excess water. Egg wash the Obaranki and sprinkle with poppy seeds, place on a baking tray and bake in a preheated oven for 15 mins at 200C.

    Turn the oven up to 250C and bake for a further 15mins, then turn the oven down to 150C and bake for around 4550 minutes. Remove from oven and leave to cool on a wire rack.

    38

    Ingredients:

    8 eggs100ml Vegetable oil1 tsp Vanilla extract1/2 tsp Salt200 g Plain flour100 g Caster sugar

    RUSSIA

    A TRADITIONAL RUSSIAN BREAD.

  • HALAPAMethod: In a hot, dry pan, toast the coconut, slowly

    adding the honey. Once combined, remove from the heat and keep to one side. In a large bowl, mix together the Kurakkan flour and the rice flour and slowly add the water until a soft dough is formed, season with salt. Take a small amount of the dough and roll into a ball, then press down onto a clean, floured surface. Spread a teaspoon of the honey and coconut mixture onto the dough and fold in half. Repeat the process with the remaining dough. Place the Halapas into a bamboo steamer and steam for roughly 15-20 minutes until cooked.

    39

    Ingredients:

    70 g Rice flour70 g Kurakkan flourWater100 g Grated coconut100 ml HoneySalt to taste

    SRI LANKA

    A TRADITIONAL SRI LANKAN BREAKFAST SNACK FILLED WITH HONEY AND COCONUT.

  • 40

    SINGAPORE- STYLE SOFT COOKED EGGS WITH TOAST

    Method: Bring a large saucepan of water to a boil and cover with a tight fitting lid. Remove from heat and immediately gently lower the eggs into the sauce pan. Cover and cook for 5 minutes, before removing one egg from saucepan. Carefully crack into a small bowl, if the egg is fully cooked, crack the remaining eggs into the bowl. Season with light and dark soy sauce and white pepper to taste and serve with plenty of toast.

    40

    Ingredients:

    9 eggs8 slices toasted breadDark soy sauce Light soy sauceWhite pepper for servingSINGAPORE

    SOFT SCRAMBLED EGGS, SEASONED WITH SOY SAUCE.

  • TAIWANESE STEAMED PORK DUMPLINGS

    Method: Pour the chicken broth into a large stockpot and add the agar jelly shreds. Cook over a low heat until the liquid is boiling and the agar jelly has dissolved. Pour the liquid into a bowl and place in refrigerator to chill and set. In a mixing bowl combine the spring onion and minced ginger, mix well with your hands until juicy. Strain the juice through a sieve and set aside. Place the minced pork into a bowl and season well, mixing with your hands. Slowly add the ginger and spring onion juice and continue to mix until sticky. Remove the jelly from the fridge when set, and finely chop and stir into the pork mixture and set in the fridge to chill. For the wrappers, pour the flour into a large bowl and gradually stir in the water, kneading into dough. Place the dough onto

    a clean, floured surface & knead again until smooth. Cover with a tea towel and leave to rest for 10 minutes. Once rested, separate the dough into portions of 10g each. Roll the dough into small balls pressing down to create a flat circle of 6cm diameter. In the center of each sheet, place around 10g of pork filling. Close the pastry around the filling and twist at the top to seal. Place dumplings in a bamboo steamer and cook for 8-10 minutes until cooked.

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    Ingredients:

    Wrappers:120 ml water250 g plain flour

    Filling:250 g minced pork1/2 tsp Sugar2 tbsps Light soy sauce2 tbsps Shaoxing cooking wineA dash of sesame oilPinch of pepper5 g Shredded agar jelly200 ml clear chicken broth200 ml water1 stalk of spring onion (sectioned) 1 thumb of minced ginger

    TAIWAN

    TAIWANESE STEAMED DUMPLINGS, TRADITIONALLY FILLED WITH PORK OR VEGETABLES.

  • SUGAR COOKIESMethod: In a small bowl, stir together flour, baking soda,

    and baking powder and set aside. In a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla, gradual-ly blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake for 8-10 minutes in a preheated oven at 190C, or until golden. Leave to stand on the cookie sheet two minutes before removing to cool on wire racks.

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    Ingredients:

    1 egg 220 g Plain flour 1 tsp baking soda 1/2 tsp baking powder 180 g Butter 180 g Sugar

    US

    SIMPLE ICED COOKIES.

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  • PERU

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    ALFAJORESMethod: Mix together the butter, flour and sugar

    in a large mixing bowl, kneading until a smooth dough starts to form. Roll out with a rolling pin on a floured surface and cut circles with a cookie cutter. Place the dough circles on a greaseproof baking sheet and bake in pre-heated oven for 12-15 minutes at 175C. Remove from the oven and allow to cool. Take one dough circle and spread with Manjarblanco and then cover with another circle. Sprinkle with icing sugar and serve.

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    Ingredients:

    200 g Plain flour180 g Butter4 tbsps Icing sugarManjarblanco

    A TRADITIONAL SOUTH AMERICAN COOKIE WITH A SWEET CREAM FILLING.

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    TURONMethod: Sprinkle the bananas evenly with sugar.

    Place the bananas in the centre of the spring roll wrappers and add a small amount of jackfruit. Fold the wrappers around the banana, sealing the edges with water. Heat the oil in a large pan, when hot gently place the rolls into the oil. Fry until golden brown, then remove from the oil. Place on a paper towel to drain the excess water and serve warm.

    Ingredients:

    6 Bananas, cut in half180 g Ripe Jackfruit200 g Brown sugar12 Spring roll wrappers500 ml Vegetable oilPHILIPPINES

    A TRADITIONAL FILIPINO STREET FOOD SNACK, SWEET BANANAS IN A CRUNCHY SPRING ROLL.

  • SWISS CHOCOLATE CAKE

    Method: In a large mixing bowl, combine the butter with sugar. Slowly add the egg yolks one at a time, then add the vanilla extract and bread crumbs. Melt the chocolate in a warm bowl, stir until smooth then combine with the butter mixture. In a separate bowl beat the egg yolks until foamy and gently stir into the cake mix. Pour the mixture into a lined greaseproof cake tin and bake in a preheated oven for 50-90 minutes at 160C. Remove from the oven and place upside down on a wire rack to cool. Sprinkle with icing sugar to serve.

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    Ingredients:

    200 g Butter6 separated eggs200 g Sugar1 tsp Vanilla extract200 g Swiss baking chocolate250 g Bread crumbs

    SWITZERLAND

    A TRADITIONAL RICH SWISS CHOCOLATE CAKE.

  • SWEET RICE DUMPLINGS

    Method: Soak the mung beans in warm water for around 30-40 minutes, until soft. Drain the beans and steam over medium heat for 15 minutes, until tender. Pour the beans and sugar into a blender and pulse until the mixture has formed a smooth paste. Remove the paste from the blender and roll into about 30 small balls, place in the fridge to chill. To make the ginger syrup, place the sugar in a saucepan and cook over a medium heat until the sugar has dissolved. Once the sugar has developed a caramel colour, reduce the heat and stir in the ginger. After a couple of minutes, add the hot water and stir, gently adding the cassava flour. To make the dough, place the flour into a large mixing bowl, make a well in the middle and slow-ly pour in the boiling water. Using a fork, quickly fold the flour into the water, mix well, incorpo-rating more flour until all the water is absorbed and you are left with a sticky ball of dough. Cover

    with a damp tea towel and let the dough rest for 5-10 minutes. Knead the dough in the bowl until it is smooth and a little moist, but does not stick to your hands. Divide the dough and roll into small balls about 1in in diameter. Cover again with a damp cloth.

    To assemble the dumplings, roll out each piece of dough into a 1 inch disk, place a mung bean ball in the centre and fold the edges of the dough until the bean is completely covered. Once they are all rolled out, cover and set aside. Bring a large pot of water to a boil and add the dumplings. When the dumplings rise to the surface of the water they are ready. Remove from the pan and place on a paper towel to drain off the excess water. Serve in a bowl with the ginger syrup and sprinkle with toasted sesame seeds.

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    Ingredients:

    Mung Bean Filling: 75 g Dried yellow mung beans 2 tbsps Sugar Dough: 200 g Glutinous rice flour 120 ml boiling water

    Ginger Syrup:2-in piece fresh ginger, finely chopped225g Sugar600 ml Hot water2 tbsps Cassava flour1 tbsp Toasted white sesame seeds, for decoration

    VIETNAM

    SMALL STEAMED DUMPLINGS FILLED WITH A SWEET MUNG BEAN FILLING.

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