MINDSHARE DAY RECIPE BOOK

Transcription

1 MINDSHARE DAY RECIPE BOOK

2 INTRODUCTION 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-

3 CONTENTS 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 01

4 AUSTRALIA 02

5 4 eggs 200g Butter 200g Caster sugar 1 tsp Vanilla essence 200 g Self-raising flour 120 ml Milk Chocolate icing: 450 g Icing sugar 50 g Cocoa 2 tbsps Butter 120 ml Milk 4 tbsps Boiling water 150 g Desiccated coconut SMALL SPONGE CAKE SQUARES, COVERED IN CHOCOLATE AND COATED WITH COCONUT. LAMINGTONS 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 chocolate 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 liberally and evenly applied. Dip each piece into the desiccated coconut, allowing the Lamingtons to cool on a wire tray. 03

6 DENMARK 04

7 Pastry: 100 g cold butter 150 g flour 3 tbsp icing sugar 1 egg yolk Filling: 500 g fresh strawberries 4 tbsps strawberry jam 4 tbsps boiling water 2 sheets of gelatin A TRADITIONAL DANISH PASTRY FILLED WITH FRESH STRAWBERRIES. ENGELSK OPSKRIFT 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 minutes 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. 05

8 ITALY 06

9 1 L Milk 2 Eggs 6 tbsps Cocoa powder 120 g Caster sugar 70 g Raisins 100 g Pine nuts 120 g Amaretti Water A TRADITIONAL ITALIAN CHOCOLATE BREAD DESSERT, FILLED WITH NUTS AND RAISINS. TORTA PAESANA 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

10 SOUTH AFRICA 08

11 250g Plain flour 1 tsp Baking powder Pinch Salt 25 g butter 250 ml Milk Vegetable oil to fry Syrup: 500 ml water 1 kg Caster sugar Juice of 1 lemon 5 ml vanilla essence A POPULAR SOUTH AFRICAN SYRUP COATED DOUGHNUT. KOEKSISTERS 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

12 MALAYSIA 10

13 For the filling: 250 g Potatoes 3 tbsps Vegetable oil 1 sprig Curry leaves 20 g Ginger, finely chopped 2 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 ½ tsp sugar A PASTRY SNACK FILLED WITH MEAT AND CURRIED POTATOES. CURRY For the pastry: 250 g Plain flour ½ tsp Salt 60 g Butter 125 ml Water Oil, for frying PUFFS 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 ½ 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. Meanwhile, 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

14 TURKEY 12

15 2 Eggs ½ tsp Salt 150 ml Milk 100 ml Vegetable oil 1 tsp Sesame seeds 1 tsp Nigella seeds (optional) Filling: 200 g Feta cheese Parsley or dill chopped (optional) 4 tbsps Yogurt (optional) A TRADITIONAL TURKISH PASTRY DISH, LAYERED WITH FETA CHEESE AND EGG. BOREK 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. Remove from the oven and serve immediately. 13

16 URUGUAY 14

17 3 Eggs 300 ml Milk 150 g Plain Flour Melted Butter Dulce de leche for filling THIN PANCAKES FILLED WITH A CARAMEL CREAM. PANQUEQUES DE DULCE DE LECHE 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

18 FINLAND 16

19 For the Dough: 500 ml Warm milk 16 g Instant active dry yeast 180 g caster sugar 1 ½ tsp fine sea salt 3 tsps Ground cardamom 1 egg 1 kg bread flour 170 g unsalted butter, at room temperature For the filling: 150 g soft butter 6 tbsps Caster sugar 2 tsps Cinnamon 1 whisked egg Pearl sugar, to decorate A ROLLED PASTRY FILLED WITH CINNAMON SUGAR. KORVAPUUSTI 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. Don t overwork the dough or you ll 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 minutes at 200C. These cinnamon rolls are best eaten whilst slightly warm and with a glass of cold milk. 17

20 SPAIN 18

21 5 large potatoes 1 Onion 7 Eggs Virgin olive oil for frying A TRADITIONAL SPANISH OMELETTE. TORTILLA 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

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23 Dough: 16 g instant yeast 50 g butter or margarine 300 ml Milk 100 g Sugar Pinch of salt 200 g Plain Flour Filling: 50 g of butter 2 teaspoons Ground cinnamon 100 g Caster sugar 1 whisked egg A TRADITIONAL SWEDISH PASTRY ROLL FILLED WITH CINNAMON. KANELBULLAR 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

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25 BANGLADESH For the dough: 500 g Whole-wheat flour 200 ml Milk Warm water Salt to taste For the filling: 500 g Masala Kheema (spicy minced meat) Cherry tomatoes Green spinach Mayonnaise Oil for pan-frying Parathas AN EASY-TO-MAKE BREAD FILLED WITH MEAT AND VEGETABLES. MUGHLAI PARATHA 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

26 BELGIUM Waffle iron 250 g Plain flour 20 g Caster sugar 7 g Baking powder 2 eggs 475 ml Milk 30 ml Vegetable oil 1 tsp vanilla extract Sliced fresh fruit or your choice of topping CLASSIC BELGIAN WAFFLES SERVED WITH FRUIT. BELGIAN WAFFLES 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. 24

27 DUBAI 100 g Semolina flour 100 g Plain flour 1 teaspoon ground turmeric 1 1/2 teaspoons baking powder 175 g Caster sugar 200 ml Milk 100 ml Vegetable oil 1 tablespoon pine nuts A LIGHT SPONGE CAKE DESERT MADE WITH SEMOLINA. SFOOF- SEMOLINA TURMERIC CAKE 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 minutes at 175 degrees C. Remove from the oven and leave to cool. 25

28 CZECH REPUBLIC 200 ml of sour cream 85 g Caster sugar 8 g of vanilla sugar 2 eggs 5 tbsps melted butter 180 g Self-raising flour 1 kg of plums, apples or any fruit of your choice For the crumb: 80 g of plain flour 50 g of caster sugar 50 g of butter 1/2 tbsp cinnamon A POPULAR SUMMER CAKE, SERVED WITH A VARIETY OF FRUIT FILLINGS. FRUITCAKE 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 26

29 KOREA 200 g Plain flour ½ tsp Salt 1 tbsp Sugar 1 tsp Ginger juice Syrup: 200 ml Water 100 g Caster sugar 1 tsp Cinnamon powder 2 tbsps Chopped pine nuts Vegetable oil for frying CRUNCHY GINGER COOKIES. GINGER COOKIES (MAEJAKGWA) 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

30 INDONESIA 250 g Shredded cabbage 150 g Shredded carrot 2 Scallions, thinly sliced 175 g Plain purpose 25 g Rice flour 1 tsp salt 1 tsp sugar 1 tsp ground pepper 250 ml water 5 cloves garlic, peeled and grated 1 egg Oil for deep frying A selection of your favourite sauces A TRADITIONAL INDONESIAN FRIED SNACK FILLED WITH VEGETABLES. BAKWAN 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 bubbles 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. 28

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32 BULGARIA 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 A TRADITIONAL BULGARIAN WINTER DESSERT. LIGHT PASTRY ROLLS FILLED WITH PUMPKIN AND WALNUTS. TIKVENIK - BUL- GARIAN SWEET PUMPKIN PIE 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 nonstick baking tin and place the rolls parallel to each other. Bake in a preheated oven and on a medium heat of around 150C for mins. Remove from the oven and leave to cool. Once cool, sprinkle with icing sugar. 30

33 CHILE Alfajores: 200 g Plain flour 3 egg yolks 100 ml Rum 200 g Dulce de leche (caramel spread) Merengue: 3 egg whites Pinch of salt 150 g Caster sugar 1 tsp of cornstarch 1 tsp of vinegar SMALL CHILEAN COOKIES FILLED WITH DULCE DE LECHE AND COATED IN MERENGUE. CHILENITOS 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

34 GERMANY 16 g Instant active dry yeast 500 g Flour 100 g Caster sugar 100 g Melted butter 250 ml Milk 1 egg 1 pinch salt Jam for the filling 2 L Vegetable oil Icing sugar for decoration A TRADITIONAL GERMAN DOUGHNUT FILLED WITH JAM. KREPPEL 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

35 MEXICO 100 g Pudding rice 1/2 Cinnamon stick 300ml Water 250ml Sweetened condensed milk 2 1/2 tbsps Raisins Ground cinnamon SWEET RICE PUDDING SERVED WITH RAISINS. ARROZ CON LECHE (RICE PUDDING) 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

36 POLAND Dough: 200 g Plain flour 3 Egg yolks 150 g Butter 2 tbsps Cream 100 g Caster sugar Filling: 2 kg Apples 100 g Caster sugar 2 tsps Cinnamon ½ tsp Ground cloves A handful of raisins 3 tbsps Cornstarch Pearl sugar for decoration TRADITIONAL POLISH SPICED APPLE CAKE. POLISH APPLE CAKE 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

37 PAKISTAN 125 g Plain flour 2 tsps Cumin seeds 1 tbsps Butter Water 1/2 tsp Salt Oil for frying A CRUNCHY SAVOURY SNACK, SEASONED WITH CUMIN. NAMAK PAARAY 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

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39 PORTUGAL 1 Whole egg 2 Egg yolks 115 g Golden caster sugar 2 tbsps Corn flour 400 ml Whole milk 2 tsp Vanilla extract 1 sheet Rolled puff pastry TRADITIONAL PORTUGUESE SWEET EGG TART. PASTÉIS DE NATA 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 mins at 200C, until golden on top. Remove from the oven and leave to cool, although they may be eaten warm. 37

40 RUSSIA 8 eggs 100ml Vegetable oil 1 tsp Vanilla extract 1/2 tsp Salt 200 g Plain flour 100 g Caster sugar A TRADITIONAL RUSSIAN BREAD. OBARANKI 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 minutes. Remove from oven and leave to cool on a wire rack. 38

41 SRI LANKA 70 g Rice flour 70 g Kurakkan flour Water 100 g Grated coconut 100 ml Honey Salt to taste A TRADITIONAL SRI LANKAN BREAKFAST SNACK FILLED WITH HONEY AND COCONUT. HALAPA 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 minutes until cooked. 39

42 SINGAPORE 9 eggs 8 slices toasted bread Dark soy sauce Light soy sauce White pepper for serving SOFT SCRAMBLED EGGS, SEASONED WITH SOY SAUCE. SINGAPORE- STYLE SOFT COOKED EGGS WITH TOAST 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

43 TAIWAN TAIWANESE STEAMED DUMPLINGS, TRADITIONALLY FILLED WITH PORK OR VEGETABLES. Ingredients: Wrappers: 120 ml water 250 g plain flour TAIWANESE STEAMED PORK DUMPLINGS Filling: 250 g minced pork 1/2 tsp Sugar 2 tbsps Light soy sauce 2 tbsps Shaoxing cooking wine A dash of sesame oil Pinch of pepper 5 g Shredded agar jelly 200 ml clear chicken broth 200 ml water 1 stalk of spring onion (sectioned) 1 thumb of minced ginger 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. 41

44 US 1 egg 220 g Plain flour 1 tsp baking soda 1/2 tsp baking powder 180 g Butter 180 g Sugar SIMPLE ICED COOKIES. SUGAR COOKIES 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, gradually 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. 42

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46 PERU 200 g Plain flour 180 g Butter 4 tbsps Icing sugar Manjarblanco A TRADITIONAL SOUTH AMERICAN COOKIE WITH A SWEET CREAM FILLING. ALFAJORES 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 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. 44

47 PHILIPPINES 6 Bananas, cut in half 180 g Ripe Jackfruit 200 g Brown sugar 12 Spring roll wrappers 500 ml Vegetable oil A TRADITIONAL FILIPINO STREET FOOD SNACK, SWEET BANANAS IN A CRUNCHY SPRING ROLL. TURON 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. 45

48 SWITZERLAND 200 g Butter 6 separated eggs 200 g Sugar 1 tsp Vanilla extract 200 g Swiss baking chocolate 250 g Bread crumbs A TRADITIONAL RICH SWISS CHOCOLATE CAKE. SWISS CHOCOLATE CAKE 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 minutes at 160C. Remove from the oven and place upside down on a wire rack to cool. Sprinkle with icing sugar to serve. 46

49 VIETNAM SMALL STEAMED DUMPLINGS FILLED WITH A SWEET MUNG BEAN FILLING. 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 chopped 225g Sugar 600 ml Hot water 2 tbsps Cassava flour 1 tbsp Toasted white sesame seeds, for decoration SWEET RICE DUMPLINGS Soak the mung beans in warm water for around 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 slowly pour in the boiling water. Using a fork, quickly fold the flour into the water, mix well, incorporating 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. 47

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