the traditional recipes of european countries
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A suggestion for your dining or just a friendly way to spread our culinary culture.TRANSCRIPT
Worldcom
EMEA
New Year Greetings!
A number of Worldcom EMEA partners are offering you their traditional
national recipes for this season greetings.
Each recipe represents a personal favourite of one of our partners and a
popular dish which is easy and fun to prepare.
We hope this booklet gives you a flavour of the cultural reach that
Worldcom EMEA provides as well as some brilliant recipes to share with
your friends and family. It shows you that Wordlcom partners expect to
add value well beyond our day-to-day professional services to include
rewarding relationships too.
On behalf of all our partners in EMEA, I would like to extend our very best
wishes for the holiday season and hope that you have fun and family
entertainment in the kitchen and around the dining room table.
Corinna Voss
Worldcom PR Group EMEA Chair
Our best wishes for an outstanding 2012 !
If you would like the right ingredients for your
communication mix in 2012, then conctact
Worldcom wherever you have a need.
www.worldcomprgroupemea.com
National recipes from
Austria (L&W Communication)
Belgium (InstiCom)
Bulgaria (Janev&Janev)
Czech Republic (PRAM Consulting)
Denmark (PrimeTime Kommunikation)
Finland (Medita Communication)
France (Yucatan)
Germany (HBI)
Hungary (Probako Communications)
Italy (CBO)
Latvia-Lithuania-Estonia (PR Net Baltic)
Russia (Ya Corporation)
South Africa (Lange 360)
Spain (LF Channel)
Switzerland (L&W Communication)
The Netherlands (Wisse Kommunikatie)
UK (JBP)
UK (Kaizo)
Austria
Tafelspitz
Boiled Beef
L&W Communication
01
Zwiebeln halbieren, in Pfanne an der Schnittfläche sehr dunkel,
braten. Gemüse waschen, schälen. Tafelspitz und Knochen
warm waschen. Wasser zum Kochen bringen, Tafelspitz,
Knochen und Pfefferkörner in das Wasser geben, schwach
kochen. 2 Stunden kochen. Dann Gemüse Lauch, Zwiebeln bei-
geben und noch eine Stunde kochen. Fertig gegartes Fleisch
aus der Suppe hehen. Suppe würzen, Fleisch in scheiben
schneiden mit Suppe begießen. Mit Schnittlauch bestreuen.
Dazu schmecken Röstkartoffeln und Spinat.
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Österreich ist berühmt für seine Tradition des gekochten
Rindfleisches. Am bekanntesten ist der sogenannte Tafelspitz.
Kein Wunder, dass dieses Rezept so beliebt ist, bietet es doch
gleich zwei Vorteile: eine köstliche Suppe und eine hervorragen-
de Fleischspeise.
Zutaten
• 1 Tafelspitz ca. 2 kg
• 300 g Sellerie, gelbe Rüben, Karotten Petersilwurzel
• 200 g Zwiebeln
• 1 Lauch
• 15 Pfefferkörner
• Salz
• ca. 4,5 I Wasser
• 1 kg Rindsknochen
• 4 Schnittlauch, geschnitten
Tafelspitz
01
Method:
Cut the onions in half and roast them very dark with the cut
surface down in a pan. Prepare celery, carots and parsley.
Wash the beef and the bones. Boil the water and put the meat,
the bones and the peppercorns into it. Let it cook lightly.
The water should boil constantly. It takes 2 hours to cook the
meat. Then put celery, carrots, parsley, onions, field garlic into
the soup and let it boil as well for another hour.
When the beef is ready, take it out from the soup.
Then you have to flavour the soup with salt and pepper.
You can slice the beef in tranches of a finger`s size.
Enjoy the beef with roasted potatoes and spinach.
Austria is world famous for its tradition in boiling beef.
Best known is the so called "Tafelspitz".
No wonder this recipe is so well liked. it offers two major assets:
an excellent soup and perfect beef.
Ingredients
• 2 kilos aitchbone
• 300 g celery, carrots, parsley
(vegetables to prepare a light soup)
• 200 g onions
• field garlic
• 15 peppercorns
• salt
• 4,5 l water
• 1 kg beef bones
• chive
Boiled beef
01
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Belgium
Stoverij – Carbonnades flamandes – Flemish Meat Stew
02
Insticom
• Doe alle kruiden erbij en roer goed
• Smeer mosterd op het brood en plaats het met de besmeerde
kant naar beneden in de pot
• Smeer de peperkoek in met mosterd en plaats het met
de besmeerde kant naar beneden in de pot
• Doe het deksel op de pot
• Laat het geheel op een zacht vuurtje verder pruttelen voor
(ten minste) 120 minuten. Roer af en toe eens
• Dien op met frietjes/aardappelpuree en appelmoes
Recette pour 4 personnes
Temps de préparation: environ 2,5 heures
• 600g de carbonnades de boeuf coupées en morceaux de 3 cm
• beurre
• 1 grand oignon haché
• 2 bouteilles (0,33cl) de bière belge ou une grande bouteille
de bière de table– la saveur varie selon le choix de bière
• 2 tranches de pain (sans croûtes) et 2 tranches de pain
d’épices
• moutarde
• sel et poivre
• 2 branches de thym et 3 feuilles de laurier
Extra:
• Frites/purée de pommes de terre et compote de pommes
• Bière pour accompagner le plat
Préparation:
• Dans une casserole, faire revenir les morceaux de carbonnade
dans du beurre et les sortir quand ils sont bien colorés
• Faire fondre les oignons hachés
• Rajouter les carbonnades
• Verser la bière
• Ajouter toutes les épices
• Tartiner les tranches de pain de moutarde et les déposer
sur la préparation, côté moutardé vers le bas
• Tartiner le pain d’épices de moutarde et déposez-le par
dessus tout, côté moutardé également vers le bas
• Remettre le couvercle
• Laisser mijoter pendant 2 heures au moins en remuant
régulièrement.
• Servir avec des frites/purée de pommes de terre et compote
de pomme
Recept voor 4 personen
Bereidingstijd: ongeveer 2,5 uur
• 600g stoofvlees in blokjes van 3cm gesneden
• bakboter
• 1 grote versneden ajuin
• 2 flessen (0,33cl) donker Belgisch bier of een grote
fles tafelbier – de smaak hangt af van de bierkeuze
• 2 sneden brood (zonder de korsten) en 2 sneden peperkoek
• mosterd
• peper en zout
• 2 takjes tijm en 3 (gedroogde) laurierblaadjes
Bijkomend:
• Frietjes/aardappelpuree en appelmoes
• Bier voor bij de maaltijd
Bereidingswijze:
• Bak het vlees totdat het bruin maar nog mals is; verwijder
het dan uit de pot.
• Voeg de uien toe en bak ze tot ze glazig zijn
• Voeg het vlees terug toe
• Giet het bier erbij
Stoverij – Carbonnades flamandes – Flemish Meat Stew
02
This recipe will serve 4
Preparation time: about 2,5 hours
• 600g stewing beef cut into bite-size chunks
• butter for frying
• 1 large chopped onion
• 2 bottles (0,33cl) of dark (preferably Belgian) beer – the recipe
actually differs according to the beer you choose.
• 2 slices of bread (without the crusts) and 2 slices of pain d’épi-
ces (ginger bread)
• mustard
• salt and pepper
• 2 sprigs of thyme and 3 bay leaves
•Additionally:
• French fries/mashed potatoes and apple sauce
• Extra beer to accompany the meal
Preparation:
• In a deep pan or pot, bake the meat until it is brown and
still slightly tender; remove it from the pan
• Add onions and fry slowly until golden
• Return the meat to the pan
• Pour in the beer
• Add all of the spices and stir well
• Slather the bread slices with mustard and place it mustard
side down in the pan
• Slather the slices of pain d’épices with mustard and place
it mustard side down in the pan
• Turn down the heat and cover
• Cook on low heat for about 120 minutes or more,
while occasionally stirring
• Serve with Belgian Fries or mashed potatoes,
and the apple sauce
Belgium is a country known for its chocolate and its beers. Did
you know that if you should drink a different Belgian beer each
day of the year, it would take you about two years to complete?
Flemish Meat Stew is a traditional Belgian recipe, which is loved
because it is drunk with beer and incorporates beer in its sauce.
The dish has been around for decades and its ‘secret’ recipe is
traditionally passed on from mother to daughter.
Stoverij – Carbonnades flamandes – Flemish Meat Stew
02
Bulgaria
�радиционна ългарска аница
Banitsa
03
Janev&Janev
�ачин на приготовление:�месете шест от яйцата с настъргано масло, надробено сирене,кашкавал нарязян на малки парчета и кисело мляко.�ложете един слой кори в предварително покрита с масло тава, следтова полейте корите със сместа.�родължете да поливате равномерно така че корите и сместа дасвършат едновременнно, като последния слой да е от кори.�месете и ръзбъркайте последното яйце с газираната вода.�лед което нарежете баницата на парчета и полейте равномерно без даостявяте сухи места.�ложете я да се пече в предварително нагрята фурна на 200 C иизчакайте 40 минути докато е готова или позлатее.
�руги видове:
�паначена �аница�ецептата е същата като на традиционната баница, но замествате 3 отяйцата с ? кг прясно измит и леко запържен (за около 5 минути) спанак.
�аница със зелен лук�ецептата е същата като на традиционната баница, но замествате 3 отяйцата с 1 чаша нарязан и леко запържен зелен лук
"аницата е традиционно българско ястие, подходящо за всяка трапеза.
�родукти за приготовление:• 2 пакета замразени финни кори• 200 грама кашкавал• 500 грама сирене• 7 яйца• 100 грама масло• 1/2 чаша газирана вода• 1 чаша кисело мляко
�радиционна �ългарска �аница
03
How to make it:
Mix six of the eggs, the grated butter, the crumbled white chee-
se, the yellow cheese cut in small pieces, and the yogurt. In a
buttered pan, lay a layer of the phyllo dough, spread a layer of
the mixture, and continue alternating layers so that the phyllo
and the mixture are finished about the same time. Finish with a
layer of phyllo dough. Then cut the banitsa into serving pieces.
Mix the last egg with the soda water and stir. Pour the mixture
over the banitsa and make sure there are no pieces of the phyl-
lo dough left dry.
Bake in a preheated over at 200 C for 40 minutes, or till golden.
Enjoy!
Variations:
Spinach Banitsa
Same as the regular banitsa recipe, but substitute 3 eggs with
1/2 kilogram spinach, washed, cut and lightly fried (no more than
five minutes).
Green Onion Banitsa
Same as the regular banitsa recipe, but substitute 3 eggs with 5-
10 stalks of green onion (about 1 cup diced onion), lightly fried
(no more than ten minutes)..
Banitsa is a traditional Bulgarian dish consumed at any meal.
What you need:
• 2 packets of phyllo dough (Bulgarian "fini kori" or phyllo from
the frozen desserts section)
• 200 grams of yellow cheese (Bulgarian kashkaval or a
mixture of cheddar and mozzarelle)
• 500 grams of white cheese (Bulgarian sirene or feta cheese)
• 7 eggs
• 100 grams of butter
• 1/2 cup of soda water
• 1 cup yogurt
Banitsa
03
CzechRepublic
Kulajda
Kulajda soup
04
Pram Consulting
Postup:Z másla a mouky připravíme světlou jíšku, kterou za stáléhomíchání zalijeme vodou. Přidáme bobkový list, kmín, sůl apovaříme asi 15 minut. Potom zalijeme smetanou a nechámepřejít varem. Nakonec do polévky přidáme trochu octa a opatrněsázíme celá vejce, tak aby se „nerozeběhla". Necháme ji přiklo-penou pokličkou, dokud bílky neztuhnou. Před podáváním posy-peme jemně nasekanými bylinkami podle vlastní chuti a výběru.Polévku podáváme s vařenými bramborami nebo také s chle-bem.
Doba přípravy: 10 minDoba vaření: 15 minPočet porcí: 4
Na některých místech tohoto kraje se brambory nevaří přímo vpolévce, ale zvlášť a přelijí se tekutinou teprve na talíři. Způsobpřípravy se v jednotlivých rodinách lišil a dědil z matky na dceru.My vám nabízíme vynikající variantu se zakysanou smetanou asázenými vejci, která opravdu zasytí.
Suroviny:• 50 g másla• 40 g hladké mouky voda, ocet bobkový list kmín sůl, houby• 4 vejce• 200 ml zakysané smetany• 250 g vařených brambor čerstvé bylinky (pažitka, petrželka,
estragon, kopr, libeček…)
Kulajda
04
Instructions:
Make a roux from the butter and flour, then add the water, stir-
ring constantly. Add the bay leaf, caraway seeds and salt, and
simmer for around 15 minutes. Then pour in the cream and let
the mixture cool slightly. Then add a little vinegar and break 4
eggs into the soup in a way so as to stop them from running.
Leave with the lid on until the whites congeal. Before serving,
sprinkle with finely chopped herbs according to what you like.
Serve the soup with boiled potatoes and/or bread.
Preparation time: 10 min
Cooking time: 15 min
Number of portions: 4
In some parts of the region, the potatoes in this dish are not coo-
ked in the soup but separately, and are united with the liquid part
of the meal only in the bowl. The preparation method differs from
family to family and is passed down from mother to daughter.
Here we offer you an excellent and filling version containing sour
cream and eggs.
Ingredients:
• 50 g butter
• 40 g plain flour water, vinegar bay leaf caraway seeds salt,
mushrooms
• 4 eggs
• 200 ml sour cream
• 250 g boiled potatoes fresh herbs (chives, parsley, estragon,
dill, lovage ...)
Kulajda soup
04
Denmark
05
PrimeTime Kommunikation
Kylling i gryde med agurkesalat
og nye kartofler
Chicken Casserole
with marinated cucumber salad
and new potatoes
Fremgangsmåde:
Begynd med at tilberede agurkesalaten, så den kan blive kold.
Skyl agurkerne og skær dem i tynde skiver. Læg dem i en skål,
drys med salt, og rod lidt rundt i det, så saltet fordeles. Lad det
trække i en halv time.
Skyl dilden og klip den fint. Hæld agurkerne op i en sigte, så
væden render fra. Skyl agurkeskiverne fri for salt og knug dem
let. Hæld sukker i en skål. Varm vandet og hæld det over sukke-
ret. Rør til sukkeret er opløst og hæld eddike på. Tilsæt dild og
peber. Put agurkerne i og rør rundt.
Rens og skyl kyllingen indvendigt for trevler og snask. Tør den
grundigt med køkkenrulle inde og ude. Skyl persillen, tør den og
stop den ind i kyllingen. Luk i begge ender med en kødnål. Gnid
kyllingen med salt og peber. Smelt smørret i en gryde til det bru-
ser op. Læg kyllingen i, skru ned for varmen, og brun kyllingen
godt på alle sider. Tilsæt vand og lad kyllingen stege ved svag
varme under låg i ca. 1 1/4 time. Læg evt. et rent viskestykke
mellem låg og gryde, så væden ikke koger helt fra.
Skyl de nye kartofler og læg dem i en gryde med saltet vand.
Lad dem koge i 10 minutter
Tag kyllingen op. Skum fedtet fra suppen med en spiseske. Kog
suppen op og hæld fløden ved. Lad den koge ved middelvarme
– hold øje med at den ikke koger over – til den har en passende
konsistens. Smag til med salt of peber og kom evt. kulør i.
Skær kyllingen ud i passende stykker og servér med kartofler,
sovs og agurkesalaten.
Opskrift: Fire personer
Ingredienser:
• 1 kylling a 1 1/2 kg
• 1 stort bundt persille
• 3 tsk. groft salt
• 5 vrid sort peber
• 30 g smør
• 2 1/2 dl vand
• 1/2 l piskefløde
• 2 agurker
• 4 tsk. groft salt
• 2 dl sukker
• 1 1/2 dl vand
• 2 dl eddike
• 3 vrid sort peber
• 2 spsk. dild
• 1 kg nye kartofler
• 4 tsk. salt
Kylling i gryde med agurkesalat og nye kartofler
05
Four persons
Ingredients:
• 1 chicken (1 1/2 kg)
• 1 big bundle parsley
• 3 teaspoonful salt
• 1/2 teaspoonful black pepper
• 30 grams butter
• 2 1/2 dl water
• 1/2 liter heavy cream
• 2 cucumbers
• 4 teaspoonful salt
• 2 dl sugar
• 1 1/2 dl water
• 2 dl vinegar
• 1/2 teaspoonful black pepper
• 2 tablespoons of dill
• 1 kg new potatoes
• 4 teaspoonful salt
Approach:
Begin by preparing the cucumber salad and put it in the fridge for
a couple of hours before dinner.
Rinse the cucumbers and cut them in thin slices. Place the sli-
ces in a bowl, sprinkle with salt and then stir them. Let it rest for
? hour. While the cucumbers rest, rinse and cut the dill.
Afterwards, place the cucumbers in a sieve to drain them and
rinse them afterwards to remove the salt. Pour sugar in a bowl,
heat the water and pour it over the sugar. Stir until the sugar is
dissolved and pour the vinegar on it. Add dill and pepper.
Rinse the chicken internally. Thoroughly dry it with it a paper
towel on the inside and outside. Rinse the parsley, dry it, and
place it inside the chicken. Close the chicken in both ends with
needles. Rub the chicken with salt and pepper. Melt the butter in
a casserole. Place the chicken in the casserole, turn down the
heat, and brown the chicken on all sides. Add water and let the
chicken simmer with lit on.
Rinse the new potatoes and place them in a casserole with sal-
ted water. Boil them for 10 minutes.
Take the chicken out of the casserole. Foam the fat with a tea-
spoon. Bring it to the boiling point and pour the heavy cream in
the casserole. Let it boil at medium heat until it has a suitable
texture for a sauce. Add salt and pepper.
Cut the chicken in suitable pieces and serve with the potatoes,
sauce, and marinated cucumber salad.
National language: “Kylling i gryde med agurkesalat og nye kar-
tofler”)
Reason for proposing dish:
Chicken Casserole is a classical Danish dish. Back in the days,
the dish represented a fine meal on Sundays or during holidays.
Today the dish is still popular and it is now a daily eating among
all Danes. The typical accompaniments are marinated cucumber
salad, adding sourness to the dish, and boiled potatoes. The lat-
ter of the two is a key ingredient in close to all traditional Danish
meals – along with a brown sauce, as you see it in this recipe.
Velbekomme (Danish for bon appetite)!
Chicken Casserole with marinated cucumber salad
and new potatoes
05
Finland
Karjalanpaisti
Karelian Meat Stew
06
Medita Communication
Pilko liha kuutioiksi. Ruskista kuutiot pieni erä kerrallaan valu-
rautapadassa. Pilko sipulit ja porkkanat isoiksi lohkoiksi ja lisää
pataan. Lisää pataan vettä niin että lihat peittyvät juuri ja juuri.
Lisää mausteet.
Laita pata 150-asteisiin uuniin ainakin 2–3 tunniksi. Älä päästä
lihoja kuivumaan vaan lisää tarvittaessa vettä.
Tarjoile kokonaisena keitettyjen perunoiden tai perunamuusin
sekä suolakurkkujen ja säilykepunajuuren ja puolukkasoseen
kanssa.
Karjalanpaisti, hitaasti kypsytetty perinteinen lihapata, on peräi-
sin Karjalan alueelta itäisestä Suomesta Venäjän rajan tuntuma-
sta. Monilla suomalaisilla on juurensa Karjalassa. Perinteiset
karjalaiset ruuat ovat olleet suosittuja herkkuja aina 1940- ja
1950-luvuilta, jolloin siirtokarjalaiset asettuivat asumaan eri puo-
lille Suomea. Isoäitimme valmistivat sitä, ja myös äitimme osaa-
vat sen reseptin, ja yhä useammat isätkin näinä päivinä.
Aiemmin karjalanpaistia tehtiin vain juhlatilaisuuksiin, sillä lihaa
ei aina ollut saatavilla, mutta 1900-luvulla siitä on tullut yleinen
arkiruoka. Se on myös monissa äänestyksissä valittu Suomen
kansallisruuaksi.
Karjalanpaisti
• 0,5 kg possua
• 0,5 kg nautaa
• (0,5 kg lammasta)
• voita
• 2 sipulia
• 2 porkkanaa
• 2 laakerinlehtä
• 10 kokonaista mustapippuria ja maustepippuria
• 2 rkl sulaa
• litra vettä
Karjalanpaisti
06
Karelian hot pot (slow roasted stew)
Ingredients
• 0.5 kg pork shoulder
• 0.5 kg beef (chuck steak)
• (0.5 gr stewing lamb or mutton)
• butter
• 2 onions
• 2 carrots
• 2 laurel leaves
• 10 whole black peppers + 10 whole allspice
• 2 tsp salt
• 1 litre water
Cut the meat evenly into cubes. Brown the meat cubes, a little
at a time, in butter on a hot iron pot (use the Sarpaneva Iron
Casserole made by Iittala). Roughly chop the onions and car-
rots. Add as much water as is needed to almost cover the meat.
Add laurel leaves, black peppers and allspice.
There is no need to remove small bones.
Place the dish into an oven (150 degrees Celsius, 300 degrees
Fahrenheit) . Allow the stew to simmer for at least 2–3 hours.
Make sure the meat does not dry and add some water when
needed. The stew is done when meat starts to fall apart.
Karjalanpaisti – slow roasted Karelian meat stew – is a traditio-
nal meat stew originating from the region of Karelia, eastern part
of Finland next to the Russian border.
Many Finns have their roots in Karelia. Traditional Karelian
dishes, such as Karelian Meat Stew, have been popular delica-
cies since 1940-50`s when evacuated Karelians moved around
Finland. Our grandmothers have cooked it, and our mothers
know the recipe as well as quite many fathers, too, in these
days. The Karelian Meat Stew was once only prepared for festi-
ve occasions, due to the poor availability of meat in some areas,
but during the 20th century it has become a common, everyday
food. The Karelian Meat Stew has been selected as the national
dish of Finland in many votings.
Karelian Meat Stew
06
France
Boeuf Bourguignon
07Yucatan
Coupez la viande en morceaux de taille équivalente. Pelez les
carottes, les oignons et les échalotes et coupez-les en tran-
ches.
Dans une cocotte, mettez le beurre et l’huile et faites dorer les
lardons et la viande, puis ajoutez oignons, échalotes et carot-
tes. Lorsque la viande est dorée, saupoudrez de farine et
recouvrez avec le vin. Ajoutez les gousses d’ail et le bouquet
garni. Assaisonnez avec le sel et le poivre.
Couvrez puis maintenez à feu doux pendant 2 à 3 heures.
Piquez la viande et laissez cuire jusqu’à ce qu’elle soit tendre.
Si au moment de servir la sauce est trop liquide, ôtez la viande
et faite réduire.
Servez et régalez-vous !
Pour 4 personnes :
• 2 kg de viande pour bourguignon
(talon de collier, paleron, macreuse)
• 300 g de lard de poitrine fumée
• 1/2 dl d'huile
• 1 cuillère à soupe de farine
• 1 cuillère à soupe de beurre
• 1/2 l de vin rouge (Ici, de l'Irancy)
• 1 verre de bouillon de boeuf (frais ou préparé avec un cube)
• une vingtaine de petits oignons
• 1 gousse d'ail
• 2 échalotes
• 1 petit bouquet de persil (pas mis ici)
• 1 feuille de laurier
• 1 branche de thym
• sel et poivre
Préparation: 20 mn
Cuisson : 180 mn
Repos: 0 mn
Temps total: 200 mn
Boeuf Bourguignon
07
- Prepare and cut the meat in regular pieces; peel the carrots
and onions and cut the into thin slices.
- In a casserole, heat the butter and oil and brown the lardo-
ons, the meat pieces, then add the carrots and the onions.
When browned, spread with the flour and cover with the wine.
Add the crushed garlic and the bouquet garni; season with salt
& pepper.
- Cover and simmer for 2 to 3 hours (this time will depend on
the choice of the meat and the size of the pieces; prick the
meat with a fork to test if it is cooked enough).
- When cooked, if the sauce is too liquid, take the meat and
herbs out, then reduce it for a few minutes.
Serve!
Four persons
Ingredients:
• 1.5 kg [3.5 lbs] beef meet (silverside, chuck, neck...)
• 100 gr [3.5 oz] lardoons
• 2 onions
• 2 carrots
• 30 gr [1 oz] plain flour
• 50 gr [2 oz] butter
• 5 cl [2 fl oz] oil
• 2 peeled and crushed garlic cloves
• 1 1/2 bottle red wine (burgandy type)
• 1 bouquet garni (parsley, thyme / bayleaves...)
• salt & pepper.
Boeuf Bourguignon
07
Germany
Bayerischer Schweinebraten
mit Dunkelbier-Sauce,
Semmelknödel und Rotkohl
Bavarian roast pork with
dark beer sauce, bread dumplings
and red cabbage
08HBI
der Schwarte nach oben in den Bräter geben. Übergießen Sie
das Fleisch mit ca. 0,5 Liter kochender Fleischbrühe und schie-
ben Sie den Bräter auf mittlerer Schiene in den Ofen. Dort 1
Stunde garen lassen.
In der Zwischenzeit die Zwiebeln achteln, die Karotten und den
Sellerie würfeln und den Lauch in feine Ringe schneiden. Alles
zum Braten geben. Anschließend 1 Liter kochende Brühe über
den Braten gießen und für weitere 2 Stunden in den Ofen schie-
ben. Immer mal wieder ein wenig Bratensaft nachgießen. Rund
eine halbe Stunde vor Garzeitende den Ofen auf 220 Grad
Oberhitze stellen und das Bier über den Braten leeren.
Wenn der Braten fertig ist, nehmen Sie den Bräter aus dem
Ofen. Die knusprige Kruste mit einem Messer vorsichtig lösen
und in kleine Stücke schneiden. Dann den Braten tranchieren
und die einzelnen Stücke neben die Kruste legen.
Füllen Sie das Gemüse und die Sauce in eine Sauciere.
Für die Semmelknödel:500 g Brot (Semmelknödel)
3 Eier
250 ml lauwarme Milch
1 mittelgroße Zwiebel, fein gehackt
Petersilie, gehackt
Salz und Pfeffer
Muskatnuss
Zubereitung der Semmelknödel:
Lauwarme Milch über das Knödelbrot gießen und den Teig mit
den Händen mischen. Fügen Sie Petersilie, Zwiebeln und Eier
hinzu. Anschließend alles zusammen gründlich vermischen. Mit
Salz, Pfeffer, Muskat würzen und den Teig kurz ruhen lassen.
Aus dem Teig mit nassen Händen ungefähr 8 runde Kugeln bil-
den und in kochendem Salzwasser (Knödel müssen schwim-
men) ca. 20 Minuten garen. Nehmen Sie die Knödel mit einem
Schaumlöffel heraus und servieren Sie diese mit dem
Schweinebraten.
Für den Rotkohl:
1 mittelgroßer Rotkohl (Blaukraut)
2 Äpfel (Kochäpfel), geschält geviertelt oder ersatzweise
1 Glas Apfelmus
1 Zwiebel, geschält
8 Gewürznelken
1 Zimtstange 1 Lorbeerblatt
3 Esslöffel Zucker
2 Esslöffel Schmalz (Gänseschmalz
oder Schweineschmalz)
2 Esslöffel Essig (Rotweinessig)
500 Milliliter Fleischbrühe
4 Esslöffel Mehl, oder mehr
500 Milliliter Rotwein
Salz Wenn gewünscht, ein paar Kastanien
Zubereitung von dem Rotkohl:
Hobeln Sie das Kraut fein. Anschließend Schmalz in einen
Kochtopf geben. Zucker nachgeben und darin karamellisieren
lassen. Fügen Sie das Kraut und den Essig hinzu. Das Ganze
mit den Äpfeln (oder ersatzweise dem Apfelmus) gut vermi-
schen. Spicken Sie anschließend die Zwiebel mit den Nelken.
Anschließend die Zwiebel gemeinsam mit den Gewürzen dem
Kraut hinzufügen. Füllen Sie den Topf mit etwas Fleischbrühe
und lassen Sie das Ganze unter mehrmaligem Rühren für ca.
30-45 Minuten köcheln.
Salz hinzufügen, mit Mehl bestäuben, gut umrühren und den
Rotwein begießen. Kochen Sie das Kraut, bis dieses weich wird.
Seien Sie nicht enttäuscht, wenn das Kraut noch nicht schmeckt.
Es entfaltet sein volles Aroma beim Aufwärmen. Wenn
gewünscht, vor dem Essen noch ein paar Kastanien hinzufügen.
Zum Lagern: Füllen Sie das kochend heiße Rotkraut bis an den
Rand (dies ist notwendig, um den Sauerstoff zu entfernen) in
Gläser mit Schraubverschluss und verschließen Sie die Gläser
fest. Ideal für diesen Zweck geeignet sind Gurkengläser.
Zutaten für 6 Portionen
Insgesamt: 3 Stunden 30 Minuten
Schwierigkeitsgrad: Normal
Für den Braten:
2 Kilogramm Schweinefleisch, mit Schwarte
Kreuzkümmel
grobes Salz
Pfeffer
3 mittelgroße Zwiebeln
2 große Karotten
Eine halbe Sellerieknolle
1 Stange Lauch
1 Liter dunkles Bier, z. B. König Ludwig
1 Liter Fleischbrühe
Vorbereitung
Den Backofen auf 195 Grad (175 Grad bei Umluft-Öfen) vorhei-
zen.
Zubereitung von dem Schweinebraten:
Die Schwarte mit einem scharfen Messer in Rauten einschnei-
den oder bereits vom Metzger vorschneiden lassen.
Anschließend die Schwarte und das Fleisch mit ganz viel gro-
bem Salz, Kümmel und etwas Pfeffer einreiben. Das Fleisch mit
Bayerischer Schweinebraten mit Dunkelbier-Sauce,
Semmelknödel und Rotkohl
08
Preparation of the roast pork:
Score the pork rind into diamond shapes with a sharp knife or
buy the pork already pre-cut by the butcher. Rub the pork rind
and the meat with a lot of coarse salt, cumin and a bit of pepper.
Place the meat into the roasting tray with the pork rind facing up.
Baste the meat with around 0.5 liters of boiling meat broth and
roast it in the preheated oven in the middle rack for approxima-
tely 1 hour. Cut the onion into eighths, dice the carrots and cele-
ry and cut leek into fine rings. Add everything to the roast, baste
with around 1 liter and place the roasting tray again in the oven
and roast for 2 hours. Now and then pour gravy over the roast
pork. Around 30 minutes before end of cooking time turn the
oven to 220 degrees top heat. Then pour the beer over the roast
pork.
When the roast pork is ready, take the roasting tray out of the
oven. Carefully lift the crust with a knife and divide it into small
pieces. Then carve the roast and place it beside the crust. Fill the
vegetables and sauce into a gravy boat.
For the bread dumplings:
• 500 g bread (bread dumplings)
• 3 eggs
• 250 ml lukewarm milk
• 1 medium sized onion, chopped finely parsley
• salt and pepper
• nutmeg
Preparation of the bread dumplings:
Pour lukewarm milk over the bread dumplings and mix with your
hands. Add parsley, onions and eggs and mix it all together tho-
roughly. Season with salt, pepper, nutmeg and allow the dough
to rest briefly.
With wet hands form about 8 round balls from the dough and
cook in boiling salted water (dumplings have to swim) about 20
minutes. Remove dumplings with a slotted spoon and serve with
the roast pork.
For the red cabbage::
• 1 medium-sized red cabbage
• 2 apples (cooking apples), peeled and quartered or as
a substitute1 glass of apple sauce
• 1 onion, peeled
• 8 cloves
• 1 cinnamon stick
• 1 bay leaf
• 3 tablespoons sugar
• 2 tablespoons lard or goose fat
• 2 tablespoons vinegar (red wine vinegar)
• 500 ml of broth
• 4 tablespoons flour or more
• 500 ml of red wine
• salt
If desired, a few chestnuts
Preparation of the red cabbage:
Chop the herb finely. Put the lard (or goose fat) into a saucepan.
Add sugar and let it caramelize. Add the cabbage and vinegar.
Mix in the apples (or applesauce). Lard the onion with cloves and
add all spices. Fill up the saucepan with a bit of meat broth and
let it simmer for about 30-45 minutes, while stirring several
times.
Add salt, dust with flour, stir well and add the red wine. Boil eve-
rything thoroughly until the cabbage is soft. Do not be disappoin-
ted if the herb does not taste yet. It unfolds its full aroma while
warming up.
If desired, before eating add a few chestnuts.
To store: Fill the boiling hot red cabbage to the edge (this is
important in order to remove the present oxygen) in screw-cap
jars and seal immediately.
Ideally suited for this purpose are pickle jars.
Ingredients for 6 portions
Total time: 3 hours 30 minutes
Difficulty: Normal
For the roast pork:
• 2 kg of pork, with pork rind
• cumin
• coarse salt
• pepper
• 3 medium sized onions
• 2 large carrots
• A half celeriac
• 1 leek
• 1 liter of dark beer, e.g. König Ludwig
• 1 1/2 liters of meat broth
Preparation
Preheat the oven to 195 degrees (175 degrees for fan-assisted
ovens).
08
Bavarian roast pork with dark beer sauce, bread
dumplings and red cabbage
Hungary
Mákos Guba
09
Probako Communications
Elkészítés:1. Egy 26X17 cm-es, magas peremű tepsit kivajazunk, elkezdjükelőmelegíteni a sütőt. A kifliket felkarikázzuk, és egy nagy tálbatesszük.
2. A vajat, tejet, vaníliarúd belsejét, héját, valamint a mézet egyedénybe tesszük, és felforraljuk.
3. Ha felforrt, kivesszük belőle a vaníliarudat, majd leforrázzukvele a kifliket, jól átforgatjuk (óvatosan, össze ne törjön a kifli!),hogy a kiflik mindenütt átnedvesedjenek.
4. Egy tálban összekeverjük a darált mákot, a porcukrot, areszelt citromhéjat. Ezután a keveréket a kiflikre szórjuk, és jólátkeverjük vele (még mindig nagyon óvatosan).
5. A kész gubát a tepsibe tesszük, és előmelegített 180 C-ossütőben megpirítjuk a tetejét (hőlégkeverés nélkül kb. 15 perc).
6. A kész gubát melegen tálaljuk.
A mákos guba vagy más néven bobajka egy jellegzetes magyarédesség. Eredetileg karácsonyi ünnepi étel volt, és abban ahiszemben sütötték, hogy a sokszemű mák sok szerencsét, sokpénzt hoz az újesztendőben. Napjainkban már egész évbenkészítik ezt a desszertet, a legtöbb háztartásban. Az éttermekétlapjain is állandó szereplő. Elkészítése egyszerű, ennek elle-nére egy ínyenc, tápláló desszert. A recept kulcsa a mák, miutánez Európában nem mindenhol kapható, így bátran ajánlom aszintén bevált dióval való elkészítését. Leginkább szikkadt vizeskiflit használnak az elkészítése során, tejben áztatva. A század-forduló idején még a kemence földjén a kenyerek mellett sütöt-ték, később már sütőben, tepsiben. Gyakran tálalják vaníliaön-tettel.
Hozzávalók: • 8 db szikkadt vizes kifli • 650 ml tej• 20 g vaj• 150 g darált mák• 1 db citrom reszelt héja• 1 db rúd vanília belseje és héja• 75 g porcukor• 4 evőkanál méz
Mákos Guba
09
Renata
Törö
k-B
ognár
Ingredients
• 1.5 loaves of French stick bread (slightly stale and dry is best)
• 650 ml milk
• 20 g butter
• 150 g poppy seeds
• grated zest of one lemon
• a few drops of vanilla extract
• 150 g icing sugar
• liquid honey (approx. 4 tbsp)
Method
1. Preheat the oven to 180°C on Bake or Fan Bake. Grease a
deep baking pan or glass baking tray with half the butter.
2. Melt the other half of the butter in a saucepan, and then add
the milk, icing sugar, a few drops of vanilla extract and the gra-
ted lemon zest. Warm it up on a medium heat, stirring often.
3. In the meantime, slice up the French stick bread (approx. 1.5
cm thick slices). Arrange the slices in a flat container and pour
the hot milk over them. Soak the bread until the slices are soft,
but not mushy. If necessary, turn the slices over to ensure they
are evenly soaked through.
4. Remove the slices and arrange them in the baking pan. Bake
in the oven for around 10 minutes, or until the bread becomes
slightly drier.
5. While the bread is in the oven, grind the poppy seeds in a cof-
fee grinder.
6. Remove the bread from the oven, sprinkle the poppy seed
mixture on top, drizzle with about half of the honey, and then put
it back to bake for another 5 minutes or so. Serve warm, drizzled
generously with honey or a dusting of icing sugar.
The Mákos Guba (Pronounced:”MAH-kosh GOO-bah”), also
known as bobojka, is a typical Hungarian sweet. Originally it was
a Christmas festive dish, and baked in the belief that the poppy
seeds bring good luck and a lot of money for the New Year. (This
no-fuss Christmas dessert combines simplicity with Hungarians’
love of consuming poppy seeds in quantities that would be con-
sidered bordering on the illegal in some other countries… but the
powerful taste of these tiny black seeds is nicely offset by the
lightness and sweetness of milk and honey.) Nowadays, most
households prepare this dessert throughout the year. Great if
you want a foolproof dessert that feeds a lot and requires no
complicated techniques or fancy ingredients. The key point is to
have poppy, but people abroad sometimes replace it with nuts.
At the preparation they use arid (toasted) crescent rolls soaked
in milk. At the turn of the century, they baked in the furnace while
the bread, later in the oven roasted in pan. It’s often served with
vanilla sauce.
Mákos Guba
09
Renata
Törö
k-B
ogná
r
Italy
10
CBO – Communication by Objectives
Risotto
Cominciate quindi ad aggiungere il brodo in modo da coprire
bene il riso e mescolate.
Continuate a mescolare e ad aggiungere il brodo che man mano
viene assorbito dal riso fino a fine cottura, circa 15 minuti.
Provate il riso per vedere se è cotto bene e se è sufficientemen-
te salato, altrimenti continuate la cottura con aggiunta di altro
brodo e eventualmente un altro pizzico di sale.
Quando il riso è cotto, aggiungete del burro e del formaggio grat-
tugiato, mescolate bene e spegnete il fuoco, coprite la pentola e
lasciate riposare per qualche minuto, poi servite.
Invece del burro, potete utilizzare della panna da cucina per que-
sta fase finale.
Preparate in una pentola del brodo di verdura o di carne secon-
do il vostro gusto e tenetelo in caldo.
In un’altra pentola preparate un soffritto a fuoco basso con una
cipolla tritata molto fine e del burro.
Quando il soffritto è imbiondito, aggiungete il riso della miglior
qualità – possibilmente Arborio – dosando un mestolo raso per
persona e mescolate bene per condire bene il riso con il soffrit-
to, quindi aggiungete un po’ di vino bianco secco e lasciate eva-
porare l’alcol sempre mescolando bene.
Risotto
10
Prepare in a saucepan some (2/3 liters) broth made with vege-
tables or meat or with both according to your taste and keep it
warm.
In another saucepan prepare an onion very finely chopped and
herbs fried in some butter.
Once this has become brownish, add the rice of the best quality
– possibly Arborio – dosing a level ladle per person, mix well,
then add some dry white wine and let the alcohol evaporate stir-
ring in continuously very well.
Then start adding broth to cover well the rice and stir in well.
Continue to stir and to add broth as soon as it is absorbed by the
rice until when it is fully cooked, in approximately 15 minutes.
Taste the rice and see whether it is fully cooked and whether it
is salty enough, otherwise continue cooking by adding more
broth and some salt.
When the rice is fully cooked, add butter and parmisan, or gra-
ted cheese, stir well and turn off the fire, cover the saucepan and
leave it for a few minutes, then serve.
For this final phase you may use cream instead of butter.
Il Risotto is a special national dish. It should be prepared when
all the family is around ready for lunch or dinner, because it takes
at least 15 minutes to prepare and must be eaten as soon as
ready.
A very good quality of rice is requested for this dish and the best
Italian rice is produced in Lombardia, the region where Milan and
our agency is located.
Risotto
10
LatviaLithuaniaEstonia
11
PR Net Baltic
Kartupeļu pankūkas
Potato Pancakes
Nomizojiet kartupeļus un sīpolu. Sarīvējiet tos ar elektrisko vai parasto kartupeļu rīvi. Jūs iegūsietbiezeni no sarīvētajiem kartupeļiem un sīpola. Pievienojiet sakultu olu, nedaudz sāls un melnos piparus. Visas sastāvdaļas rūpīgi sajauciet. Pannā ielejiet nedaudz olīveļļas. Pankūku formu veidojiet arēdamkarotes palīdzību, cepiet pankūkas sakarsētā eļļā.Sagrieziet sīpolu un ielieciet to pannā ar izkausētu sviestu.Sīpolus nedaudz apcepiet, tad pievienojiet vārītas baravikas.Visu vēl nedaudz apcepiet un tad pievienojiet krējumu. Atsevišķā traukā baraviku buljonam, kas palicis pāri no sēņuvārīšanas, pievienojiet miltus. Abas sastāvdaļas sajauciet unielejiet pannā ar apceptajām sēnēm. Visu sajauciet, pēc garšaspievienojot sāli un piparus.Ņemiet vērā, ka mērce ir jāpagatavo pirms pankūkupagatavošanas, lai uzkarsēto mērci varētu pārliet svaigi ceptāmpankūkām. Izrotājiet pankūkas ar svaigām dillēm un izbaudietēdienu!Kartupeļu ēdieni Baltijas valstīs ir ļoti populāri. Šo sātīgo ēdienuieteicams izgaršot aukstajos gadalaikos.
Sastāvdaļas kartupeļu pankūku pagatavošanai: • 1 kg kartupeļu• 1 sīpols• 1 ola• nedaudz sāls• nedaudz melno piparu• nedaudz olīveļļas
Sastāvdaļas baraviku mērces pagatavošanai: • 300 g svaigi vārītu baraviku• 1 liels sīpols• 1 ēdamkarote sviesta • 100 g krējuma• 100 ml baraviku buljona• 1 karote miltu• nedaudz sāls• nedaudz melno piparu• nedaudz diļļu (rotāšanai)
Kartupeļu pankūkas
11
Peel potatoes and onion. Than grate them with electric potato
grater or with manual grater.
You should get a thick porridge like mixture of grated potato and
onion. Add beaten egg, some salt and some black pepper. Mix
all ingredients. Put some olive oil into pan.
Form your pancakes with tablespoon and fry in hot oil.
Cut onion put into pan with melted butter.
Roast a little bit onion, add boiled boletus. Fry everything for a
moment and after add cream. In a cup mix bouillon (reserve
water in which you boiled boletus) with flour and add this two
ingredients into pan with boletus. Salt and pepper your sauce.
You should make your sauce before pancakes, so heated sauce
will go directly on hot pancakes.
Put a lot of sauce on one portion of pancakes.
Sprinkle some dill over the dish. Enjoy!!!
Dishes from potatoes are very popular in Baltic states.
It is recommended to taste this rich dish during cold season.
Ingredients for potato pancakes:
• 1 kg potatoes
• 1 onion
• 1 egg
• some salt
• some black pepper
• some olive oil
Ingredients for boletus (porcini)
mushrooms sauce:
• 300 g. fresh boiled boletus (porcini)
• 1 big onion
• 1 tablespoon of butter
• 100 g. cream
• 100 ml.bouillon of boletus (porcini)
• 1 spoon of flour
• some black pepper
• some dill
Potato Pancakes
11
Russia
�усские пельмени
Russian Pelmeni
12
YA Corporation
�ачинка• 0,5 (ок. 225 г) фунта говяжьего фарша• 0,5 (ок. 225 г) фунта свиного фарша• 1 головка лука�оль, перец, специи на вкус�ачинка пельменей состоит из смеси говяжьего и свиного фарша,тертого лука, соли и перца. �ожно также добавить головкумелкорубленого чеснока. �мешайте эти ингредиенты, и начинка готова!
�епка пельменей#азделите тесто на две части, одну из которых накройте чем-нибудь(полотенцем, миской), чтобы тесто не засохло. %торую часть раскатайтев длинную «змею» диаметром в 1 дюйм (2,5 см). #азрежьте тесто накусочки, также с интервалом в 1 дюйм, после чего раскатайте кусочкискалкой до тоненьких лепешек. 'айной ложкой положите начинку вцентр и заверните тесто, крепко сдавливая края. *аждый пельменьдолжен представлять из себя маленький пакет без дырок и щелей,чтобы сохранить вкус мясной начинки. /ридайте пальцами итоговуюформу пельменю.
�а последнем этапе пельмени нужно сварить3оведите до кипения большое количество воды с 1-2 чайными ложкамисоли. /оложите пельмени в кипящую воду. Они будут готовы через 3-4минуты после того, как всплывут. 3останьте пельмени с помощьюдуршлага, добавьте 1-2 ложки масла. 3обавьте сметаны. 8сли вы всесделали правильно, каждый пельмень должен выглядеть как нафотографии, без дырочек и щелей, с каплей вкусного бульона внутри.
�отовые пельмени9з предложенного количества ингредиентов должно получиться 30-40пельменей, то есть на 3-4 порции. Однако традиционно мы готовим по100-150 пельменей и храним их замороженными. 8сли вы хотитезаготовить много пельменей, замораживайте их сырыми.
�ецепт приготовления русских пельменей %ключает несколько этапов. �ачинаем с подготовки теста и начинки.:епка пельменей – еще один большой этап. �е верьте никому, ктоскажет, что это скучно, это самый увлекательный, самый веселыйпроцесс. %ековая традиция лепки пельменей собирает всю семью застолом, церемония часто сопровождается песнями и душевнымиразговорами!
;отовые пельмени можно купить в любом российском супермаркете. Онивысокого качества, и приготовить их можно очень быстро. �обольшинство русских все еще предпочитают традицию самостоятельнойручной лепки пельменей, причем для многих домохозяек это вопросчести. *стати, пельмени домашнего приготовления очень различаютсяпо вкусу. �о это всегда вкусно, и это всегда настоящий вкус #оссии.
�ецепт пельменей:�есто'тобы приготовить тесто, нам нужно:• 210 мл холодной воды• 1 яйцо• 1 чайная ложка соли• 400 г муки
�усские пельмени
12
Dough
Dough in section
Step two. Filling.
• 0.5 lb beef ground
• 0.5 lb pork ground
• 1 middle onion
Salt, pepper, spices by taste
Pelmeni filling consists of ground beef and pork mixed with
ground or grated onion, salt and pepper. You may also add 1
chopped clove of garlic. Combine all ingredients and filling is
ready.
making filling
filling is ready
Assembling pelmeni.
Cut the dough into 2 pieces, one piece cover with something (kit-
chen towel, bowl) or wrap in a plastic bag otherwise the dough
will dry up. Roll the dough into a long “snake” one inch in dia-
meter. Cut the dough at one-inch intervals and roll the pieces out
into circles using floured rolling pin 1/16 to 1/32 of an inch thick.
Place a teaspoon of the meat filling in the center and fold the
dough over, pinching edges firmly to completely seal each pel-
men into a small packet. There should be no holes in the dough
to preserve the flavor and consistency of the meat inside. Than
pinch 2 sides of pelmen to get the final shape.
The final step is boiling.
Boil a generous amount of water with 1-2 tsp. salt. Drop enough
pelmeni into the boiling water. They are ready to eat when they
floating to the top for 3-4 minutes and stay there. Take pelmeni
out using skimmer. Add 1-2 teaspoon butter. Serve with a sour
cream. If you did everything right each pelmen should look as
shown in the picture, without holes and with a drop of delicious
broth inside.
From this amount of ingredients there should be 30-40 pelmeni,
3-4 servings. But traditionally we make 100-150 pelmeni and
keep them frozen over time so if you plan to store your pelmeni,
freeze them uncooked.
Russian pelmeni recipe
involves only 2 steps: making the dough and making the filling.
Well, assembling pelmeni is also a big step, but very interesting.
Do not believe if anyone says that molding pelmeni is a pretty
tedious business! It’s all about to having fun! Time-honored tra-
dition of making pelmeni gathers all family members around the
table and makes the process cooperative and interesting often
accompanied by hours of songs and stories. Pelmeni can be
bought pre-made in the freezer section of any Russian super-
market. They are a hearty meal that cooks quickly and easily, but
most Russians still prefer the tradition of making them by hand,
and Russian housewives consider it a question of honor to do
so. Moreover the taste of home-made pelmeni is absolutely dif-
ferent. Anyway pelmeni are tasty and a true taste of Russia.
Russian pelmeni recipe
Step one. Dough
To make dough we need
• 210 ml cold water
• 1 egg
• 1 teaspoon salt
• 400 gram flour
Making a dough is very simple. Sift the flour into a table. Make
a dimple in the top and crack the egg into that. Add 1 teaspoon
salt. Adding the cold water gradually, knead the dough vigorou-
sly 15-20 minutes.
Russian Pelmeni
12
South Africa
African Ostrich meatballs
– served with pap (polenta mash)
and Chakalaka
13
Lange 360
Method:
Preheat the oven to a moderate 180 ºC (350 ºF/Gas 4). Lightly
grease two baking trays. Place the ostrich mince, onion, garlic,
herbs and spices in a bowl and mix together well. Season with
salt and pepper.
Roll tablespoons of the mixture into balls and place on the pre-
pared trays. Bake for 18 – 20 minutes, or until browned.
Meanwhile, to make the sauce, heat the oil in a large saucepan,
add the onion and cook over medium heat for 5 minutes, or until
soft. Add the garlic, cumin, cinnamon and paprika, and cook for
1 minute, or until fragrant.
Stir in the tomato, harissa and apricot jam and bring to the boil.
Reduce the heat and simmer for 20 minutes, then add the meat-
balls and simmer for 10 minutes, or until cooked through. Stir in
the coriander, season well and serve.
Chakalaka
Chakalaka is very “South African”. Chakalaka is served as a
sauce or as a relish and often as a cold salad with other greens.
Chakalaka is not only served in shebeens but also in 5 star
game lodges and fine city hotels.
Ingredients:
• 45 ml oil
• 1 onion, grated
• 2 garlic cloves, crushed
• 1 green pepper, chopped
• 3 green chillies, deseeded and chopped
• 10 ml curry powder
• 3 medium carrots, grated
• 1 medium cauliflower or broccoli, divided into florets
• 1 x 410 g can baked beans in tomato sauce
• salt and pepper to taste
Preparation:
1. Heat oil and sauté onions, garlic, ginger and green pepper
with the chillies and curry powder for five minutes.
2. Add the carrots and cauliflower.
3. Cook gently for about 15 minutes, or until all vegetables
are cooked.
4. Add beans and seasoning, heat through and allow to cool.
5. Serve cold.
Ostrich meatballs
Ingredients:
• 1kg Ostrich Mince
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh flat leaf parsley
• 2 tablespoons finely chopped fresh coriander leaves
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground pepper
• 1/2 teaspoon ground ginger
• 1/2teaspoon ground cardamom
• 1 teaspoon ground cumin
• 1 teaspoon paprika
Sauce:
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons ground cinnamon
• 1 teaspoon paprika
• 2 x 425 g cans chopped tomatoes
• 2 teaspoons harissa
• 4 tablespoons chopped fresh coriander leaves
• 2 tablespoons apricot jam
African Ostrich meatballs – served with pap (polenta
mash) and Chakalaka
13
Spain
14LF Channel
Suquet de rape y gambas
Monkfish and prawns “Suquet”
Ingredientes para seis personas:
• 1 kilo de rape
• 12 gambas medianas
• 12 mejillones
• 3 tomates maduros
• 1 cebolla
• 2 dientes de ajo
• 1/2 kilo de patatas
• 1 copa de vino blanco
• 1l de caldo de pescado
• “Picada”
50 gramos de almendras y avellanas
2 cabezas de ajo
1 rebanada de pan frito
Perejil
Sal
Pimienta
Azafrán
Para hacer la picada ponemos todos los ingredientes en un sar-
tén y los sofreímos durante 2 – 3 minutos. Luego los ponemos
en un mortero y los trituramos hasta obtener una pasta fina.
La reservamos.
Empezamos preparando un sofrito en una cazuela con tres
cucharadas de aceite de oliva. Primero doramos el ajo bien pica-
do y después añadimos la cebolla.
Una vez dorados añadimos el tomate cortado a dados.
Lo sofreímos durante un par de minutos y luego añadimos una
copa de vino blanco.
Dejamos que se evapore el alcohol durante un minuto o dos y
añadimos las patatas cortadas a dados y el caldo de pescado.
Lo dejamos cocer a fuego lento unos 20 minutos. Añadimos el
rape, las gambas y los mejillones y lo dejamos cocinar durante
5 minutos.
En el último minuto ponemos la picada y la mezclamos bien.
El plato ya está listo.
El “Suquet” es un plato tradicional catalán, sencillo, que solían
hacer los pescadores con el pescado que no habían podido ven-
der en la plaza. “Suquet” proviene de la palabra en catalán “suc”,
que quiere decir “jugo”.
Es un plato que admite muchas variaciones y puede usarse
pescado fresco del día; en esta receta se indican los ingredien-
tes más habituales.
“Suquet” de rape y gambas
14
14
Ingredients for six people
• 1 kilo of monkfish
• 12 medium-size shrimps
• 12 mussels
• 3 ripe tomatoes
• 1 onion
• 2 garlic cloves
• 1/2 kilo of potatoes
• 1 glass of white wine
• 1 liter of fish stock
• For the “Picada”
50 grams of almonds and hazelnuts
2 garlic cloves
1 small slice of bread
Salt
Pepper
A pinch of saffron
Oil
First, we prepare the “picada”: put all its ingredients in a pan and
cook them for 2 or 3 minutes.
Then put them in a mortar and grind them until we obtain a fine
paste; set it apart.
In an iron casserole, put 3 tablespoons of olive oil and the chopped
garlic. Once it’s a bit golden, we add the sliced onion and cook it for
2 or 3 minutes or until it gets a golden color. Then we add the
chopped tomatoes and the glass of white wine. We let evapora-
te the wine for 1 or 2 minutes and add the diced potatoes and
the fish stock. We let the mix simmer for about 20 minutes.
We add then the monkfish, the mussels and the prawns, salt,
and let it cook for an additional five minutes.
During the last minute we add the “Picada”, and the dish will be
ready.
The “Suquet” (pronounced “sooket”) is a traditional Catalan dish,
very simple, done by the fisherman with the catch of the day they
couldn’t sell in the market. “Suquet” comes from the Catalan
word “suc” which means “juice”.
It is a dish that supports many variations and can be done with
almost any catch of the day, but in here we list the ingredients
most commonly used, for a “suquet” with monkfish and prawns.
Monkfish and prawns “Suquet”
Switzerland
Zürcher Geschnätzeltes
15L&W Communication
1. Ofen auf 60 Grad vorheizen, Platte und Teller vorwärmen.
2. Bratbutter in einer Bratpfanne heiss werden lassen. Fleisch
und Nierli portionenweise beigeben, mit Mehl bestäuben, ca. 3
Min. braten, herausnehmen, würzen, warm stellen. Hitze redu-
zieren, Bratfett auftupfen.
3. Bratbutter in derselben Pfanne warm werden lassen. Zwiebel
an dämpfen, Champignons mit Zitronensaft mischen, beigeben,
ca. 2 Min. mit dämpfen.
4. Wein dazugeben, bei mittlerer Hitze einkochen. Bouillon und
Maizena gut verrühren, dazu giessen, aufkochen. Hitze reduzie-
ren, ca. 3 Min. köcheln, bis die Sauce sämig ist, würzen.
5. Am Schluss den geschlagenen Rahm darunterziehen.
Fleisch und die Hälfte der Petersilie beigeben, nur noch heiss
werden lassen. Geschnetzeltes auf Platte anrichten, mit restli-
cher Petersilie sowie einem Rahmtupfer bestreuen.
RÖSTI
750 g fest kochende Kartoffeln am Vortag in der Schale weich
kochen, noch warm schälen, auskühlen lassen und zugedeckt
im Kühlschrank aufbewahren. Am nächsten Tag die Kartoffeln an
der Bircher Raffel reiben und etwas salzen – sofern notwendig.
2 Esslöffel Bratbutter in einer Bratpfanne heiss werden lassen,
die Kartoffeln beigeben, mit einer Bratschaufel zu einem Kuchen
zusammenschieben 2 Esslöffel kalte Milch darüber verteilen,
Hitze reduzieren. Bratpfanne mit einem flachen, gut sitzenden
Deckel oder einem grossen Teller zudecken. Die Kartoffeln 30
Minuten leise brutzeln lassen, bis eine braune, knusprige Kruste
entsteht. Den Röstikuchen auf den Deckel oder den Teller stür-
zen, mit der noch ungebratenen Seite nach unten in die Pfanne
zurückgleiten lassen und weitere 10 Minuten unbedeckt braten.
Dann auf eine Röstiplatte gleiten lassen oder wiederum mit Hilfe
des Deckels oder des Tellers stürzen und auf die vorgewärmte
Platte geben
Wichtig: diese Rösti nie mit der Bratschaufel wenden, damit ein
schöner Kuchen entsteht.
Vor- und zubereiten
• Bratbutter zum Braten
• 400g Kalbfleisch (z. B. Nuss oder Filet), vom
• Metzger in ca. 1 cm breite
• Streifen geschnitten
• 200g Kalbsnierli (siehe Hinweis),
• vom Metzger in ca. 1 cm
• breite Streifen geschnitten
• wenig Mehl zum Bestäuben
• 1/2 Teelöffel Salz
• wenig Pfeffer aus der Mühle
• Bratbutter zum Braten
• 1 kleine Zwiebel, fein gehackt
• 200g Champignons, in feinen Scheiben
• 1 Teelöffel Zitronensaft
• 1dl Weisswein
• 2dl Rahm
• 1dl Fleischbouillon
Zürcher Geschnätzeltes
15
1. Heat oven to 60 ºCelsius, warm the platter and plates.
2. Heat the butter in a frying pan and slowly add veal,
dust with flour; fry for approx. 2-3 minutes; remove from heat and
season with salt and pepper and keep the dish warm. Reduce
the heat and dab pan to remove.
3. Warm a little clarified butter in the same pan, heat onions. Mix
mushrooms with lemon juice and add to the onions, braise for
approx. 2 minutes.
4. Add wine, cook on medium heat. Stir the beef bouillon and
cornstarch well and bring to a boil. Reduce heat, cook for
approx. 3 minutes until the sauce is slightly thickened, season to
taste, add the wipped cream. Add the meat and half of the par-
sley; heat but do not boil.
5. Arrange the Geschnetzeltes on the platter and garnish with
the rest of the parsley and a spoon of the wipped cream.
Preparation
• Butter (clarified) for frying
• 400 g Veal (e.g. veal nut or tenderloin) cut by the butcher
RÖSTI
750 g firm-cooking potatoes boil the previous day.
Peel when still warm. Cool and keep covered in the refrigerator.
Slice finely the next day. Approx. 1 1/2 teaspoon salt the potato-
es – if necessary.
2 tablespoons of butter heat in a frying pan, add the potatoes,
turn and push with a spatula to form a cake 2 tablespoons of cold
milk spread milk over potatoes and reduce heat. Cover frying
pan with a well-fitting lid or a large plate.
Fry for 30 minutes until a crisp brown crust has formed. Invert the
Rösti cake on the lid or plate; slide the unbaked side of the cake
into the frying pan.
Bake uncovered for another 10 minutes. Slide it onto a Rösti
platter or invert it with the help of the lid and place on the war-
med plate.
Preparation
• Butter (clarified) for frying
• 400 g Veal (e.g. veal nut or tenderloin) cut by the butcher
into approx. 1 cm wide strips
• A little flour for dusting
• 1/2 teaspoon salt
• Some pepper, freshly ground
• Butter (clarified)
• 1 small onion, minced
• 200 g White mushrooms cut into fine slices
• 1 teaspoon lemon juice
• 1 dl white wine
• 2 dl heavy cream, wipped
• 1 dl beef bouillon
• 1 tablespoon cornstarc
• Salt, pepper to taste
• 1 bunch flat-leaf parsley, finely cut
Zürcher Geschnätzeltes
15
TheNetherlands
16Wisse Kommunikatie
Hollandse erwtensoep
Dutch Pea Soup
Voor 4 personen
Ingrediënten
• 500 g spliterwten
• 300 g hamlappen
• 1 schouderkarbonade
• 1 speklapje
• 1 dunne prei, fijngesneden
• 1/2 struik bleekselderij, fijngesneden
• Bleekselderijblaadjes, grof gesneden
• 1 winterpeen, in kleine blokjes
• 1 grote aardappel kruimig, geschild en in blokjes
• 2 laurierblaadjes
• 2 uien, gesnipperd
• 1 rookworst
Bereiding
Was de spliterwten in een pan. Breng de erwten met 2 liter koud
water, zout naar smaak, de hamlappen, de karbonade en het
speklapje aan de kook. Laat het geheel 30 minuten op laag vuur
koken.
Schep het schuim regelmatig van de soep af en roer af en toe
goed door. Schraap dan ook even over de bodem van de pan;
zo voorkomt u dat de soep gaat aanbranden.
Voeg de prei, de bleekselderij (bewaar wat van het groene blad),
de winterpeen, de aardappel, de laurier en de ui toe en laat de
soep nog 30 minuten zachtjes koken. Roer ook nu weer regel-
matig om aanbranden te voorkomen.
Dreigt de soep toch aan te branden, voeg dan een beetje warm
water uit de kraan toe (100 ml om te beginnen). Voeg zout en
(versgemalen) peper naar smaak toe.
Haal de laurierblaadjes, hamlappen, de karbonade en het spek
uit de pan. Snijd het vlees in kleine blokjes of reepjes. Snijd de
worst in plakjes en roer deze met het vlees door de soep. Laat
de soep nog ongeveer 15 minuten zachtjes koken.
Schep de soep in vier (voorverwarmde) kommen. Strooi de ble-
ekselderijblaadjes erover. Serveer met roggebrood, eventueel
belegd met kaas of gebakken bacon.
Typisch Nederlandse gerechten zijn vooral wintergerechten,
zoals stamppotten en soepen. Ook de traditionele erwtensoep –
ook wel snert genoemd – wordt veel gegeten in het winterseizo-
en. Het is een dikke maaltijdsoep gemaakt van spliterwten en
wintergroenten, die meestal wordt gegeten met rookworst en
roggebrood. De soep smaakt het beste als deze in een grote
hoeveelheid wordt bereid en daarna voor consumptie nog een
dag blijft staan. De soep kan ook ingevroren worden.
Hollandse erwtensoep
16
Serves 4
Ingredients
• 500 g split peas (or dried green peas)
• 300 g pork steak or shank
• 1 pork chine
• 1 lard cutlet
• 1 leek, sliced
• 1/2 celery, peeled and cut into cubes
• Green celery leaves, roughly chopped
• 1 carrot, sliced
• 1 large potato, peeled and cut into cubes
• 2 bay leaves
• 2 onions, chopped
• 1 smoked sausage, sliced
Preparation
Place the dried green peas and/or split peas in water and soak
them as directed on the packet. Put the peas, pork steak, pork
chine, lard cutlet in a large pan, add salt and 2 liters of cold water
and bring to the boil. Simmer gently for 30 minutes.
Skim any froth from the surface of the soup and stir regularly. When
stirring, also scrape the bottom of the pan to prevent burning.
Add the leek, celery (keep some of the green leaves aside), car-
rot, potato, bay leaves and onion. Leave to simmer for another
30 minutes. Keep stirring to prevent burning.
When the soup still looks like it will burn, add a little lukewarm
water (start with 100 ml). Season with salt and freshly ground
black pepper.
Remove the bay leaves, steak, chine and lard cutlet. Cut the
meat into small cubes. Put it back in the soup together with the
sliced sausage. Simmer for another 15 minutes.
Pour the soup in four (preheated) bowls. Sprinkle the celery lea-
ves on top and serve with dark rye bread with cheese or slices
of fried streaky bacon.
Typical Dutch dishes include winter meals such as stews and
soups. Traditional pea soup – also called ‘snert’ – is a national
favorite in cold winters. Dutch pea soup is a thick and warming
soup that can be served as a meal in itself. It is made with split
peas and season’s vegetables and is traditionally served with
smoked sausage and dark rye bread. This soup tastes best
when prepared in large quantities and then left to set for a day
before eating. Pea soup can also be preserved frozen.
Dutch Pea Soup
16
UK
Shepherd’s Pie
17JBP
1. Cut the potatoes into quarters so they’re all a fairly even size.
Cook in a pan of boiling, salted water for 15 to 20 minutes, or
until cooked through. Drain in a colander and leave to steam dry.
2. Dissolve the stock cube in 400ml of boiling water.
3. Melt the butter in a pan. On a medium heat add the onion, car-
rot, celery, garlic, thyme and bay leaf and fry for 10 minutes or
until soft. Add the beef mince and cook for a further 10 min, or
until brown.
4. Add the tomato purée, Worcestershire sauce and Tabasco,
then stir and cook for 2 minutes. Turn the heat to high and add
the red wine. Let it bubble away and reduce for 5 minutes then
add the stock and reduce to a medium heat. Simmer for a further
20 minutes, stirring often.
3. Mash the potatoes with the butter, milk and a pinch of salt and
pepper
5. Preheat the oven to 190C/170C fan/gas 5.
6. Taste the mince and season accordingly with salt and pepper.
Transfer to an ovenproof dish.
7. Spread the mash over the top of the mince. Finely grate a lit-
tle Parmesan cheese over the top then cook for 45 minutes, or
until golden and bubbling.
Enjoy
Ingredients (serves 6)
• 1 beef stock
• 50 g butter
• 2 onions, peeled and finely chopped
• 2 carrots, peeled and finely diced
• 2 celery, trimmed and finely diced
• 3 cloves garlic
• 1 sprig of fresh thyme
• 1 bay leaf
• 1 kg good quality minced beef
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 4 drops tabasco
• 175 ml red wine
For the mash topping
• 1 kg white potatoes
• 75 g butter
• A splash of milk
• Parmesan, for grating
• *For an added twist add a teaspoon of grated nutmeg
Shepherd’s Pie
17
UK
Blackberry and Apple Crumble
18Kaizo
Method:
Preheat the oven to 180°C/gas 4.
Wash the blackberries and remove any leaves and stalks – place
to one side. Peel, core and cut the apples into quarters, then
halve again. Put the apples in a large, ovenproof dish and driz-
zle with the lemon juice. Bake for 15–20 minutes until they are
soft..
Meanwhile, make the topping. Place flour and butter in a mixing
bowl and rub together until it is well mixed and crumbly.
Add the sugar and mix well.
Next, gently mix the blackberries and the sugar in with the apple.
Then sprinkle the crumble topping all over the fruit with the top-
ping.
Place the dish on a high shelf in the oven and bake for 30-40
minutes at 180°C/gas 4 until golden brown.
Serve warm with lashings of English custard or ice cream.
Preparation time: 25 minutes
Cooking time: 60 minutes
Total time: 1 hour 25 minutes
Serves: 6
Ingredients:
Fruit
• 500g Blackberries
• 700g Cooking apples
• 25g of soft brown sugar
• Juice of half a lemon
Topping
• 225g plain flour
• 150g soft brown sugar
• 75g Unsalted butter at room temperature – cubed to make
easier to handle
Blackberry and Apple Crumble
18