EMTM Family

Cookbook

, Przepis, Reet, Recetas, Recept,

Rezepte, , Recept, Oppskrift, Resep, Receita
- Recipes from all around the world

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Foreword
Three amazing semesters are already over now and each of us needs to go on
their own journey for the last semester. My Secret Santa wished for something
to remember the EMTM experience that is light and easy to pack - and what
is there that is more typical for our time together than all of our wonderful
meals?! So here is the whole collection of our all-time favourites put together!
I am sure you can always contact anyone of us for cooking advice! And what
a great reason to keep in touch!

Semester 1: Kolding with all of our family dinners

in Blabla

Semester 2: Eating out every day in Ljubljana

Semester 3: Enjoying all of our cooking skills in Girona

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Todays Menu:
Entres

1.

The recipe for salad Vinegret ()

2.

Rhrei mit Krabben - Scrambled Eggs with Shrimp

3.

Peruvian Entrees

a.

Papa a la Huancaina

b.

Causa Rellena

4.

Dominican Savory Party Snack/Appetizer

9
10
12

a.

Pastelitos

12

b.

Chimichurri Sauce

13

Main Dishes

14

5.

Chicory Gratin - Witloof in de Oven

15

6.

La recette de la Tartiflette

17

7.

Traditional Romanian Cabbage Rolls called Sarmale

19

8.

Spinach Soba Noodles with Peanut Sauce

21

9.

Pizzabrtchen Pizza buns

22

10. Entomatadas

23

11. Chicken with Cola Sauce

24

12. Pad Thai

25

13. Big plate chicken/ Xinjiang Chicken

26

14. Tortilla Espaola (or tortilla de patatas)

27

15. Oyako-don

28

16. Polish dumplings Pierogi

29

17. Huadiao Chicken

31

18. Nasi Goreng Kampung Recipe

37

19. Moqueca De Peixe

38

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20. Han's tomato with eggs

39

21. Chili Mashed Potato Pie

40

22. Stuffed Bell Pepper

41

23. Tocanita de cartofi

43

24. Chile Relleno Recipe (Mexican gastronomy)

44

25. Gnocchi

46

26. Beef sirloin with cream sauce (svkov omka)

47

Desserts

49

27. Spanish Flan

50

28. Double Ka Meetha Recipe

51

29. Dreamy Creamy Chocolate Cheesecake

52

30. Slovenian Desserts

53

a.

Over-Mura Moving Cake (Prekmurska Gibanica)

53

b.

Walnut Potica

55

31. Ninas Banana Bread 2 ways

57

a.

Simple Banana bread recipe:

57

b.

Healthy Banana Bread Recipe

57

32. Brigadeiros

59

33. Kvfjordkake The National Cake of Norway

60

34. 'Chawal ki Kheer' or Rice Pudding

62

35. Rotweinkuchen - Redwine Cake

63

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1. The recipe for salad Vinegret ()

By Marina: This recipe is very easy, but I like the dish. The
name comes from vinegar, because originally vinegar was
used as a salad dressing until the beginning of the XX
century.
Ingredients:
Beetroot 300 g
Carrot 150 g
Potatoes 150 g
Green peas (frozen or
canned) 150 g
Onion (white, for
salads) 100 g
optional
Lemon juice 4-5 teaspoons
Salt teaspoon
Vegetable oil 4-5 tablespoons
Directions:
1. Boil beetroot for 30-40 min, cool, peel and cut into small cubes (with a
side = 0,5 cm).
2. Cook potatoes in a jacket, cool, peel and cut into small cubes.
3. Cook carrots for 20-30 min, cool, peel and cut into small cubes.
4. Boil water, put frozen green peas in the boiling water, scald, boil for 23 min. Or just use canned green peas.
5. Peel white onion, cut into small pieces.
6. Mix beetroot, carrots, potatoes, green peas and onion with lemon juice.
Add salt and vegetable oil. Stir.
7. Keep the salad in the fridge for 2-3 hours. Serve cold.

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2. Rhrei mit Krabben - Scrambled Eggs with

Shrimp
By Philipp:
This is a
quick and
easy shrimp
recipe, and
makes a
great brunch dish. It tastes best
with a thick slice of fresh,
wholesome bread.
Ingredients:

1 lb very small to miniature

unshelled raw shrimp or 1/2 lb.
cooked, shelled, and deveined
shrimp
8 eggs
salt and freshly milled black
pepper
2 tablespoons unsalted butter
plus additional butter for
spreading
1 tablespoon snipped chives
4 slices bread

Instructions:
1. If using raw shrimp, bring a large pot of salted water to a boil. Drop the
shrimp in into the water, reduce the heat, and simmer for 2 to 3 minutes,
or until pink. Drain, shell, devein the shrimp, set aside.
2. Crack the eggs into a
bowl, add salt and
pepper, and beat lightly
with a fork. Melt 2
tablespoons butter in a
large nonstick skillet
over low heat. Increase
the heat just a notch
and slowly pour in the eggs. As soon as they begin to thicken, stir with a
wooden spoon or a spatula. Remove from the heat and add the chives.
3. Spread butter on the bread. Divide the shrimp and eggs into 4 equal
portions and heap the eggs on one half of each slice of bread and the
shrimp on the other half. Serve at once.
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3. Peruvian Entrees
a. Papa a la Huancaina
14 cup
cooking oil
(optional)
Salt and
pepper
1 cup
fresh milk
10 -15
pitted
black

By Paola
8 servings
Ingredients:

10 boiled potatoes, halved

4 hard-boiled eggs, quartered
12 yellow onion, thinly sliced
8 ounces cream cheese
1yellow aji limo chiles or 1
yellow pepper
1 garlic clove
10 -12 cream crackers or 10 12 saltine crackers
Instructions:

olives
5 lettuce leaves

1. Place boiled eggs, potatoes and onions on a serving dish.

2. Blend together in a blender the cream cheese, aji or yellow pepper,
garlic, crackers, oil, milk, salt and pepper for 5 minutes until you get a
thick mixture.
3. It should be just thick enough
to cover the potatoes.
4. If the cheese sauce is watery,
add half a boiled potato to thicken
the sauce a little.
5. Remove from the blender and
pour over the potatoes and eggs.
6. Top with black olives and
lettuce for decoration.

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b. Causa Rellena
Ingredients:
2 lbs yellow potatoes (Yukon
gold)
12 cup oil
14 cup lime juice (or lemon
juice)
2 -3 tablespoons aji amarillo
chili paste (optional)

Salt and pepper

2 cups tuna salad (or chicken
or vegetarian -see variations
below)
2 -3 hard-boiled eggs, sliced
into rounds
6 -8 pitted black olives

Instructions:
1. Place the potatoes in a large pot of cold, salted water. Bring to a boil and
cook the potatoes until they are tender and
cooked through. Drain and set aside to cool.
2. When the potatoes are cool enough to
handle, peel them. Put the potatoes through
a ricer or mash with a potato masher until
smooth. Stir in the oil, pepper paste if using,
lime or lemon juice, salt and pepper to taste.
3. Line a casserole dish or baking pan with
plastic wrap, pressing it down to fit the
dish. Spread half the potatoes into the bottom of the dish and smooth out.
Spread the desired filling evenly over the potatoes. Spread the remaining
potatoes evenly over the filling. Press down gently to firm up your causa.
Cover and chill thoroughly.
4. Lay a serving platter upside-down over the top of the causa dish. Using
both hands, flip the dish and platter over, letting the causa fall onto the
platter. Remove and discard the plastic wrap.
5. Garnish the causa decoratively with the hard-boiled eggs and olives and, if
you like, a sauce. Cut into portions and serve.

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Fillings: Chicken or seafood salads bound together with mayonnaise are very
common causa fillings. For seafood, try tuna salad, crab salad, shrimp salad,
poached or fried fish or seafood, smoked trout or seafood ceviche.

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4. Dominican Savory Party Snack/Appetizer

By Janelby

a. Pastelitos
Ingredients:
Dough:
Easy:
10ounces frozen flour rounds
( Can be found in stores
freezer section)
From Scratch:

2cups all-purpose flour

1 teaspoon baking soda
3 tablespoons cold water
salt
2cups oil

Filling:
1lb ground chicken (beef,
pork,or turkey)

1tablespoon oil
1tablespoon tomato paste
2leaves coriander, chopped
finely
2teaspoons salt
1small red onion
1medium green pepper
ground black pepper (to taste)
green olives (optional)
raisins (optional)

Instructions:
1. Chop onions and the green
pepper into very small cubes.
2. In shallow pan, heat two
teaspoons of oil, add onions,
chicken or meat, and the green
peppers, stir. Add the black
pepper, coriander, and tomato paste. Let simmer at very low heat until
all liquid has evaporated. Reserve.
3. Mix all the dry ingredients first, then add the water and mix well. Mix
everything with hands on a slightly floured surface until mixed well,
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don't knead the dough (add some flour if too sticky). Let dough rest for
10 minutes covered in plastic film.
4. On lightly floured surface roll out dough, cut out circles of about 4
inches in diameter.
5. Before using the filling you can add some raisins and/or some sliced
olives, mix into meat. Put a teaspoon of chicken or meat in the center,
fold over in a semi-circle and seal the border pressing it with a fork (for
better results, wet finger with water and lightly coat the edges of the
lower half of circle then use fork, this creates a tighter seal).
6. Deep fry the pastelitos and drain excess oil on a paper towel before
serving.

b. Chimichurri Sauce
Can Be Served With The
Pastelitos For Dipping
Ingredients:
cup lightly packed chopped
parsley (ideally, flat leaf
"Italian" parsley)
cup lightly packed chopped
cilantro (cumin)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground
pepper
1/2 teaspoon chili pepper
flakes

2 tablespoons fresh oregano

leaves (optional)
2 tablespoons shallot or
onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine
vinegar, or red wine vinegar
3 tablespoons lemon juice

Instructions:
Place all chimichurri sauce ingredients in a blender or food processor and
pulse until well chopped, but not pureed. Reserve.

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Main Dishes

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5. Chicory Gratin - Witloof in de Oven

By Jasmine: A Flemish Classic. It
is my favorite food.. oh god I miss
it!

Ingredients:
For the chicory
8 heads yellow chicory
2 tbsp lemon juice
1 tbsp sugar
4 large pinches sea salt
6 white peppercorns
Instructions:

For the cheese sauce

70g unsalted butter

70g plain flour
1 l whole milk
400 grams gouda cheese finely
grated
1 tbsp Dijon mustard
2 pinches sea salt
2 pinches freshly ground white
pepper
To assemble the gratin
8 slices cooked ham
100g gouda cheese, finely
grated

For the chicory, before putting it in a large saucepan, butter the bottom and
the edges of the pot. Once you have placed the chicory in, add the lemon
juice, sugar, salt, peppercorns and enough water to barely cover. Place on a
medium heat and cover with a circle of baking paper and a lid smaller than
the diameter of the pan
(this is to keep the chicory
submerged). Bring to the
boil, then simmer +/- 30
min, until soft. It is
important to cook the
chicory slowly to remove
most of its bitterness.

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Lift the chicory onto a wire rack to drain and cool. Once cool, gently press
out any extra moisture with a tea towel.
Preheat the oven to 190C/170C Fan/Gas 5.
Meanwhile, make the cheese sauce. In a saucepan on a medium heat, melt
the butter. Add the flour, whisk until smooth and cook to a nutty blonde
colour. Take the pan off the heat, whisk in the milk and return to the heat.
Cook for at least 4 minutes, stirring constantly with the whisk until the
sauce thickens.
Add the cheese and mustard and cook for 3 minutes, stirring, until the
cheese has fully melted. Remove from the heat, taste and season if required.
To assemble the gratin, fold the ham slices in half and arrange one chicory
head on each slice. Pack tightly in the gratin dish on top of the chard. Spoon
over the cheese sauce and sprinkle with the remaining cheese. Bake in the
top of the oven for 25 minutes until golden-brown
You can choose to eat it with boiled potatoes or mashed potatoes

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6. La recette de la Tartiflette
By Hlne
Ingredients:
2 medium waxy potato
Potato
, about 350g/12oz (try
Vivaldi)
2 tbsp olive oil
olive oil
1 large onion
Onion, sliced
175g smoked back bacon, not
too thinly sliced, rind removed,
cut into 1cm strips

100g vignotte cheese, cut into

1 cm cubes (including the
rind)
100ml double cream
sprinkling of crushed chilli
Chillies
(optional)
25g fresh white breadcrumb

Instructions:
Peel and thickly slice the potatoes into about 1.5cm slices. Boil them in
salted water for 6-8 minutes until just tender, then drain.
While the potatoes are boiling, heat the
oil in a large frying pan. Fry the onion
over a medium heat for 5 minutes until
it becomes transparent. Add the bacon to
the pan and carry on frying for 5-7
minutes, stirring occasionally, until the
onion turns lightly golden. With a
slotted spoon, remove the onions and
bacon from the pan to a bowl, leaving as
much fat in the pan as possible.

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Heat the grill to high. Add the potatoes to the pan and brown briefly in the
fat. If your potatoes are on the floury side they may break up or stick a bit,
but this isnt a problem, just keep everything moving and avoid too many
burnt bits. Return the onions and bacon to the pan and lightly mix
everything together.
Nestle the chunks of cheese among the potatoes and bacon then drizzle with
the cream. Sprinkle with the chilli, if using, then evenly scatter over the
breadcrumbs. Protect the pan handle with foil if necessary and grill for 5
minutes, until lightly browned and just on the point of bubbling.
Transfer to plates with a wide spatula no hurry, the dish will not spoil
and savour with a glass of wine.

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7. Traditional Romanian Cabbage Rolls called

Sarmale
By Alex: This is the traditional
dish we prepare for the main
holidays.
Heres my tried and true cabbage
rolls recipe that is a must have for
every Christmas. First of all, the
big difference between Romanian
cabbage rolls and others are that
we make them with sour cabbage.
Ingredients:
1 large or 2 smaller sour
cabbages
Onion

Oil
Rice
Ground pork
Dill
Salt & pepper
Bacon or other smoked meat
1 Liter of tomato juice

Directions:
First of all, chop the onion and saute it with the oil, just enough until the
onion is translucent. I also like to add the rice to the onion and cook it
together for a minute or so. In a large bowl, add the ground pork, dill,
onion, rice, and salt and pepper. Use your hands to mix all the ingredients
together. Make sure you
mix it well. For these
cabbage rolls, I used 2
smaller sour cabbages
because we couldnt find a
large one. After youve
soaked the cabbage in
water, remove the leaves
off the cabbage one by one, and cut each leaf in two, if the leaf is too big. I
also cut the core piece off. Place them on a plate so they are ready for you
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when you start rolling. Get your bacon ready as well or whatever smoked
meat you use, just cut it up in smaller pieces. With the remaining sour
cabbage, usually I leave some leaves on the core and I chop it up and place
at the bottom of my big baking dish. Depends on how many cabbage rolls
youre making but youll need a fairly big dish, thats deep enough to hold at
least 2 rows of cabbage rolls. Start rolling the cabbage rolls. I like mine a bit
smaller, but I know some people make them really large. I usually use about
1 to 2 tablespoons of the meat mixture in each rolls. Roll them up and line
them up in your dish. After the first row add the bacon in between the rolls.
Continue until done with meat mixture. Pour the liter of tomato juice all
over the cabbage rolls. If the cabbage rolls are not completely covered, add
water. Cover them up with the lid, or aluminum foil and bake in a preheat
375 F degree oven for 2 hours. After two hours, youll notice most of the
juice has evaporated so you might need to add more water, you dont
necessarily have to fill it up to the top this time. Bake for another 2 hours
without the lid on. Your house will smell wonderful!

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8. Spinach Soba Noodles with Peanut Sauce

By Johnny:
It's SO
good and
simple!
Plus all
vegan
(minus the
honey), so
it's good for
the planet
& animals too
Ingredients:
4 to 6 ounces soba noodles
2 to 3 cups shredded spinach
1/2 bunch scallions, diced

Cilantro, for serving

Peanuts, for serving
Peanut Sauce
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
1 teaspoon fresh minced
ginger
1 clove garlic, minced
1 teaspoon honey (or your
favorite sweetener)
1/4 teaspoon red pepper
flakes

Instructions:
Cook soba noodles according to package.
Add shredded spinach to a small bowl.
Once noodles are done cooking, drain and
place on top of spinach. Let sit for 3 to 4
minutes then stir spinach into the noodles.
In a separate small bowl, stir together
ingredients for peanut sauce, taste, and
adjust as desired. Pour peanut sauce over
noodles and stir until well combined. Serve
warm or refrigerate for a cold noodle bowl
(my favorite lunch.)
Sprinkle with cilantro, scallions and
peanuts to serve.

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9. Pizzabrtchen Pizza buns

By Kathrin

Instructions:
Cut the ham, salami and
peppers and mix them
together. Add the mushrooms,
cheese and cream and mix
well. Season with pizza
spices. Cut the rolls in half
and spread well with the
mixture. Place the roll halves
on a baking tray and bake at
200 degrees for 10-15 minutes.

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Ingredients:
200 g Ham, cooked
200 g Salami
200 g Peppers, from the
glass
200 g Mushrooms, sliced
200 g Cheese, grated
200 g Cream
Pizza spices to taste
6 Baguette(s) rolls for
baking

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10. Entomatadas
By Ale:

Ingredients:

Tortillas or creps
Onion
3 Tomatoes
1 Chicken Breast
Sour Creme
Grated Cheese
Salt & Peper

Instructions:
You can either use tortillas or creps
(any creps recipice would work).
1. you take a piece of onion and
chop it into small pieces
2. fry the onion in oil, until in
turns yellowish
3. take 3 tomatoes, put them in
boling water, and peel them
4. Add the tomatoes with the onion, and fry it all together. mash the
tomatoes, and add water.
5. Let it boil, and add salt and pepper. Put aside.
6. put a breast of chicken in boiling water, with a piece of onion and salt.
Cook it
7. take out the chicken breast, and cut it into short stripes
8. put 1 choped tomatoe to fry with some onion, and add the chicken
stripes. Use salt and pepper.
9. Fill the creps/tortillas with the chicken and tomatoe, and put them in a
pyrex
10. Cover the rolls with sour cream, and the tomatoe pure from the begining
11. Add grated cheese
Put in the oven until the cheese melts and the food is warm. ENJOY!! :D
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11. Chicken with Cola Sauce

By Fangye
Ingredients:
Chicken
wings
(better use
the

drumette, middle part of the

wings)
Canned Coke Cola- 1
Salt
Red wine
Soya Sauce
Ginger- 5 pieces

Instructions:
1. Make some cuts on the wings first, and
use 1 spoon of soya sauce
2. and 2 spoons of red wine on the wings
and let the wings totally absorb
3. the sauce for 2 hours.
4. Then put water and ginger in the pot,
also put the wings,
5. when the water is boiling, take the
wings out. Also put the wings in the
6. running cold water in order to wipe off the spum.
7. Use small fire, pour oil on the pan then fry the wings until they get the
golden color
8. Pour into one canned Coke Cola, 2-3 Spoons of red wine, 3 Spoon of
Soya sauce, and a bit of Salt (of course you can add more or less
according to your taste).
9. Finish the cooking when sauce is cooked enough to be thick and tasty,
also the wings all get the sauce.

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12. Pad Thai

By Kak

Ingredients:
1/2 package Thai rice noodles
bean sprouts (Optional)
Chinese chives (Optional)
2 tablespoon oil
2 tablespoons tamarind paste
Instructions:

2 tablespoon sugar
1 minced shallots (or normal
onion)
1/3 cup extra firm tofu
(optional)
1/2 lime
peanuts (Optional)
shrimp (or any kind of meat)
pepper
Chilli pepper
3 cloves minced garlic
4 teaspoons fish sauce
1 egg

Soak the dry noodles in the

water for 15 minutes. Heat the
pan up on high heat and pour
oil. Add shallot, garlic, tofu
and meat and stir them until
they start to brown. Drain the
noodles and add to the pan. Stir
quickly to keep things from
sticking. Add tamarind, sugar, fish sauce and chili pepper. Stir. Make room
for the egg by pushing all noodles to one side. Crack the egg and scramble it
until it is almost all cooked. If the noodles are too hard (not well-cooked),
add a little bit of water. When you get the right taste (by adding fish sauce,
lime and sugar), Sprinkle white pepper around. Add bean sprouts and
chives. Stir a few more times. Pour onto the serving plate and sprinkle with
ground chilli pepper and peanuts. DONE

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13. Big plate chicken/ Xinjiang Chicken

By Shuang:

Ingredients:
half or whole chicken, rinsed
2 big potatoes
Instructions:
1.
2.
3.
4.

5.
6.
7.
8.
9.

Salt, pepper, chilli powder,

sugar, soy sauce
3 green peppers(will be spicy
so depends on people)
Half cup of water
Cook time: 1 h
Prepare: 20 mins

Clean the potatoes and chop

them into clumps
Chop the chicken, small clumps
like potatoes
Chop green peppers(whatever
shape)
Heating cooking oil, adding
sugar and green pepper, then
put chicken clumps to stir fries
Put potato clumps to stir fries together
When chicken already looks white color and potato clumps are not so
hard anymore, put water and soy sause
Boil for > 15 mins until the potato clumps get soft enough
Put salt and pepper
finished!

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14. Tortilla Espaola (or tortilla de patatas)

By Luigi: This recipe is traditional everywhere in
Spain. I will write my way although there are
several varieties and ways to prepare it.
Ingredients (for 4 people):
8 eggs
8 medium-sized potatos
1 big onion (or 2 small)
olive oil (or sunflower)
salt
Instructions:
First, you have to peel the potatos and cut them in very thin pieces. To do
so, first cut the potato in two halves, and those halves again in two. Then,
cut those as thin as possible.
Fry them on a frying pan with
abundant olive oil on a mid-strong
fire. Stir them from time to time.
They should fry about 20-25 minutes
until they get tender. Strain them* in
a bowl with kitchen paper so that it
absorbs the extra oil. Reserve.
You must chop the onion as tiny as possible and fry it in a middle fire until
it gets golden, for about 10-15 minutes.
Whisk the eggs in a bowl and add the potatos and the onion. Mix altogether
and add salt to taste (6-8 pinches).
Leave a tiny layer of oil in the frying pan and add the whole mixture on a
middle-strong fire. Make sure that mix moves when you move the pan and
that it doesn't stuck to the sides of the pan. After 4-5 minutes, use a flat
plate of the same size of the pan and turn the tortilla. The critical moment is
not the turn itself, but the transfer back from the plate to the pan. Cook for
another 3-4 minutes and it is ready.
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15. Oyako-don
By Hiro:
My recipe
is Oyakodon
(Oyako
means
"parents and children", don means
a type of dishes that have rice in
its base and something on the rice
in Japanese)

Ingredients:
2 portions Chicken breast or
thigh
100g Onion
1 Egg
2 Soy sauce
2 tbsp Rice wine
2 tbsp Japanese soup base
("men-tsuyu"): 30-40 ml +
water 100 ml

Instructions:
1. Cut chicken into small dice like 1/4 inch and slice onion
2. Throw a bit of oil on a pan and cook
chicken with rice wine
3. Add onion when chicken is half-done
4. Add the soup base and soy sauce
5. Stir eggs and add it gently like
covering the surface of the soup when it
starts boiling
6. It's done when egg is cooked enough
Be careful to not boil too much. The taste goes worth.

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16. Polish dumplings Pierogi

By Marzena:
Ingredients:
Dough:
2 cups of
flour
one tea
spoon of salt
hot
water

Filling: (its up to your taste but I

hardly recommend the one with
potato and cheese)

3 large potatoes
8 ounces sharp-tasting cheese
chopped and fried onion
salt
pepper

oil
Instructions:
Dough:
Put 2 cups of flour and one tea spoon of salt in bowl. Then put hot water
(half of the previously used cup) and add one big spoon of oil. Use a fork to
mix everything together. At the end wait for the dough approximately 10-15
mins
Filling:
Boil potatoes until soft. Drain and rinse. Add cheese, spices and fried onion.
Let stand a few minutes until cheese melts. Then fold potatoes and cheese
together.
Finally you need to put filling into
dough and create so called dough
pillows!
Roll out dough about 1/8-inch thick. Cut
into 3-inch squares. Fill each square of
dough with one teaspoon of potato and
cheese filling. Fold in half and pinch
ends together to seal (Google it in order to get more accurate visual

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description ;) . Then drop in hot boiling water and simmer for 8 minutes.
Drain and fry in butter a few minutes until heated through.
Additional sauce:
Chopp one onion, fry it on the frying pan till it gets slightly brown, add
cream and basic spices such as pepper and salt. Good luck and Smacznego!

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17. Huadiao Chicken

By Mouda: Huadiao is a kind of Chinese yellow
wine, mainly fermented from grains like rice. Use of
Huadiao in meat dishes especially chicken dishes add
to the savoury and tenderness of the meat, reaching
unforgettable enjoyment of the tongue. Apart from
what is explained below, Huadiao can also be added
when steaming chicken or preparing cold dishes
(drunken chicken). Huadiao wine is normally available in most of the
Chinese stores in Europe.
Ingredients:
Huadiao wine 500ml
chicken thigh 400g
mixed mushrooms 250g
soy sauce 50ml
oil 30ml (here a mixture of sesame oil,
chilli oil and olive oil is used)
garlic 30g
ginger 15g
scallion 15g
red chilli 30g
leek 5g
dried shrimp 5g

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Prepare a clean pan.

Add oil, let it heat, then add

sliced ginger, diced or smashed
garlic, saut until fragrant.

Add red freshly chopped or

jarred chilli, saut a bit more.

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Add sliced leek.

Add diced chicken thigh.

Add soy sauce, wait until

boiling.

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Prepare a small pot, add
cleaned mushrooms.

Add Huadiao or other kind of

yellow rice wine.

Turn on the fire and add

everything from the pan to the
pot.

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Turn the heat up until boiling,
then turn it down and let it
simmer for twenty minutes.

Put in scallion sections after

twenty minutes of simmering.

Let it simmer for another five

minutes, for health reasons
consider getting rid of the oil on
the surface, and add starch if
prefer thicker gravy.

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Serve, to decorate add dried
shrimp and chopped scallion on
top.

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18. Nasi Goreng Kampung Recipe

By Airin
Ingredients:

500 gr Rice
2 eggs
100 gr of chicken, diced
3 cloves garlic
5 cloves shallot
5 pieces cayenne
1 stalk Leek, sliced
3 tbsp. sweet soy sauce

1 tbsp.
Soy
sauce
Salt as
needed
Pepper
as
needed
Cooking Oil (Palm
oil/coconut oil)
Fried onions
Crackers

Instructions:
1. Puree shallot, garlic and cayenne
2. Heat the oil and stir-fry the spice paste until fragrant then insert the
chicken pieces. Cook until the chicken is cooked.
3. Add the egg. Stir well.
4. After the eggs blended with herbs insert rice, stir until the rice changes
color.
5. Add sweet soy sauce, soy sauce and season with salt and pepper. Stir
well. Once well-blended insert leeks.
6. Serve.
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19. Moqueca De Peixe

By Adam

Ingredients:
1 kg monkfish or cod fillets
1/2 lemon, juice of
onion, sliced

4 cloves of Garlic and Chili,

chopped
2 tomatoes, sliced
green pepper, yellow
pepper, red pepper, sliced
Olive oil
Coriander
1 Can Coconut cream
1 tbsp paprika
Cooked rice, to serve

Instructions:
1. Place the fish in a bowl,
season with Salt, Pepper,
Oregano, and squeeze over
the lemon juice. Reserve it
in the fridge and marinate
for about 20 minutes.
2. Heat up a large frying pan
(or a wide pot) with
abundant olive oil and add the onion, the chili and the garlic (in this
order), with a pinch of salt and pepper.
3. Layer up the tomatoes and the peppers, and stir for added taste before
finishing with the fish.
4. Drizzle a little more olive oil over everything and sprinkle on the
coriander. Pop the lid on and cook over a medium heat for 15 minutes,
until the veggies are softened.
5. Open the lid and pour in the coconut cream and a splash of water, and
stir it VERY carefully (otherwise the fish will break). Pop the lid back
on and continue to cook for 5 minutes.
6. Sift in the paprika and cook, uncovered, for a further 15 minutes.
Scatter over a little extra coriander and serve with rice on the side.
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20. Han's tomato with eggs

By Han: There
are a thousand
vision of
tomato with
eggs in a
thousand
people's eyes.
("There are a
thousand Hamlets in a thousand
people's eyes")

Ingredients:

tomatoes
eggs
salt
sugar

Instructions:
1. Cut the tomatoes into pieces, put them
aside.
2. Break the eggs into a bowl, stir it with
passion till the egg liquid turns into
yellow, put them aside.
3. Prepare a pan, turn the fire on, put some
oil inside (the amount of oil depends on
how many eggs and tomatoes are using,
normally I will put 20-30 ml oil for 2
tomatoes and 2 eggs. Suggested oil type:
sunflower oil, peanut oil etc. Do not use dark green olive oil, fully
transparent olive oil is accepted)
4. Put egg liquid into the pan, roughly scramble it for 2 minutes
5. Add the tomato pieces into the pan and mix them with eggs together for
2 minutes
6. Turn down the fire, add salt and very few sugar, mix them
7. Wait for some minutes (3 to 5) till you see the juice of tomatoes are
perfectly sink into the eggs)
8. Turn off the fire, put the dishes into a plate and enjoy! (It is perfectly
matches with rice and you can also match it with spaghetti, if with
spaghetti, could try to mix all together in a pan when the fire is still on,
remember to add more salt and oil).
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21. Chili Mashed Potato Pie

By Jase: Well....I do make a mean
chili mashed potato pie!
Ingredients:
Potatoes
Onions
Green onion
Chopped kale
Peppers
Zucchini
Or other veggies of choice
Butter
Meat (if wanted)

Can of mixed beans

Premixed chili powder
Milk
Cheese
Grape tomatoes

Instructions:
1. Basically I start off boiling potatoes in a big pot, and simultaneously
frying onions, green onions, finely chopped kale, red and yellow peppers
or just peppers, zucchini or other veggies of
choice....yeah...frying them in copious amounts
of butter. Onions first, then your choice of
meat, if you want meat.
2. Then later I like to add a canned mix of
beans....like a 6 bean mix, with some premixed
chili powder you can buy in little packs.
3. When the potatoes are soft enough to be
mashed, I do this with some milk and more
butter
4. And I put that into a baking pan, lay the
fried stuff over top with lots and lots of cheese,
and grape tomatoes, super sweet ones on the
very top
5. From what I remember I think that's it, deliciously bad for you.
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22. Stuffed Bell Pepper

By Shima
Ingredients:
1/2 lb (227g) Ground Beef
3 oz (85g) Chana Dal (Split
Yellow Peas) 1/2 Cup
1/2 Cup Rice
1 Tbsp Tomato Paste
0.7 oz (20g) / 1/8 Bunch
1 Lime
Savory
1 Garlic Clove
Mint
2 Tbsp Vegetable Oil
Parsley
5 Dried Prunes
Chives
Curry Seasoning
Green Onions
Stew Seasoning, ADvieh
Khoresht
3 to 5 Bell Peppers
Turmeric, Salt, Ground Chili
2 Onions
Pepper
1 Tbsp Tomato Paste
Instructions:
Preparation:
1- Dice one of the onions.
2- Slice the other onion.
3- Wash and rinse the chana dal.
4- Wash and rinse the rice.
5- Mince the herbs.
6- Slice the tomato lengthwise.
7- Cut the top of the bell peppers and clean the center seeds out.
Directions:
1-Fry diced onion in 2 tbsp vegetable oil until golden.
2- Mash a garlic clove to the fried onions.
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3- Stir in turmeric, curry seasoning and ground chili pepper.
4- Transfer the ground beef to the onion and stir.
5- Fry the beef along until it turn brown. Stir occasionally.
6- Meanwhile transfer the chana dal to a small pot, add enough water to
cover the dal.
7- Cover the pot with a lid
(leave a crack open for the
steam to scape).
8- Over medium heat, simmer
the chana dal for 20 minutes.
9- Mix in the cooked chana
dal, minced herbs and rice to
the beef pot.
10- Add 1 tbsp tomato paste
and salt (as much as preferred). Stir until all the ingredients are well
combined.
11- Continue the heat for 5 to 7 more minutes.
12- Take a small pot, lay slice onions to cover the surface.
13- Cover the onions with a layer of sliced tomatoes.
14- Fill the bell peppers with the beef/chana dal mixture and cover the bell
peppers with the tops you had cut out during the preparation.
15- Place the bell pepper straight up over the small pot over the tomatoes
Sauce:
16- In a separate container, combine a tbsp tomato paste with salt and a
fresh lime juice.
17- Pour in half a cup of water and still thoroughly.
18- Pour the sauce over the stuffed bell pepper.
19- Cover the pot with a lid (leave the lid ajar), Simmer the pot over medium
heat for an hour. (Add water if needed).

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23. Tocanita de cartofi

By Oana
Ingredients:
1.5 kg potatoes
2 wires sausage (or bacon, sausages)
onion
1/2 red pepper
teaspoons paprika
1/2 teaspoon pepper
1 teaspoon salt
tablespoons oil
several threads of parsley
Instructions:
1. Peel the potatoes and cut into little cubes. Chop onion. Same with the
onion and the red peppers.
2. Cut the sausage in slices
3. In the hot oil to cook put
onions, peppers and the
sausage, about 5 minutes.
4. Add the salt, paprika and
pepper.
5. Mix well and add water
nearly enough to cover the
potatoes (about 2 cups
half).
6. The mix should boil all together around 30 min. You have to check that
the potatoes are cooked.
7. After 25 min cooking add a spoon of tomato sauce.
8. At the end add a bit of parsley.
9. Enjoy your meal.
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24. Chile Relleno Recipe (Mexican gastronomy)

By Linda
History of Chile Relleno
The chile relleno literally "stuffed pepper") is a dish of
Mexican cuisine that originated in the city of Puebla.
It consists of a stuffed, roasted, fresh poblano pepper (a
mild chili pepper named after the city of Puebla),
sometimes substituted with a non-traditional Hatch
chile, Anaheim, pasilla or even jalapeo chili pepper. In
its earliest incarnations, it was described as a "green chile pepper stuffed with
minced meat and coated with eggs". In current cuisine, it is typically stuffed
with melted cheese, such as queso Chihuahua or queso Oaxaca or with
picadillo meat made of diced pork, raisins and nuts, seasoned with canella;
covered in an egg batter or simply corn masa flour and fried. Although it is
often served in a tomato sauce, the sauces can vary.
Some versions in Mexico use rehydrated dry chiles such as anchos or pasillas.
In the United States, chiles rellenos are usually filled with asadero, asiago,
or Monterey Jack cheese, but can also be found with cheddar or other cheeses.
The chile is then dipped in an egg batter and either pan-fried or deep-fried.
Variations include pecan-encrusted and crab-filled. Chiles rellenos are a
popular cuisine in the state of New Mexico, where the Hatch chile is revered
for its slender (rather than round) shape and medium-to-hot flavor. In the
US, rellenos are typically served with red or green chile sauce or mole.
Ingredients:
4 pasilla chiles
1 pound queso fresco cheese
Toothpicks
3 eggs
1 tablespoon all-purpose flour
1 cup oil
Tomato sauce:

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o 4 medium Roma tomatoes,

halved
o 1 cup water
o 2 garlic cloves, peeled and
chopped
o 1 tablespoon chicken broth
powder
1/4 cup oil
1 teaspoon all-purpose flour

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1 tablespoon chopped oregano
leaves
Rice and beans, for serving, if
desired

Total Time: 40 min

Prep: 20 min
Cook: 20 min
Yield: 4 servings
Level: Intermediate

Instructions:
1. Heat grill to medium.
2. Grill and char the chiles on both sides. Once blackened put in a plastic
bag for 10 minutes to sweat out any moisture. Remove from the bag, slit
them down the middle and remove the seeds. Stuff the peppers with the
queso fresco and use toothpicks to hold them together.
3. Separate the egg yolks from the whites. Add the egg whites to a large
bowl. Reserve the egg yolks. Beat the egg whites with an electric beater
until the whites fluff up. Add in the flour and the egg yolks and mix
until completely incorporated.
4. Add the oil to a frying
pan over medium heat. Dip
the stuffed peppers into
the batter and fry until
golden brown on both
sides. Remove from the oil
to a serving platter.
Tomato sauce:
5. Add the tomatoes and
water to a small pot over medium heat. Simmer the tomatoes until soft
and stir in the garlic and chicken broth powder.
6. Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the
flour to make a roux mixture. Cook the flour until browned, then add
the tomato sauce. Simmer for 5 minutes and then add the oregano.
7. Pour the tomato sauce over the cooked chile rellenos on the serving
platter and serve.
8. If desired, serve with rice and beans.
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25. Gnocchi
By Francesco: You have to be very gentle with the
Gnocchi as they are very delicate!
Ingredients:

1 kg Red potatoes
300g flour
1 egg
Salt

Directions:
1.
2.
3.
4.
5.
6.

Boil potatoes (use toothpick) and put salt in boiling water.

Peel potatoes.
Smash potatoes and let cool down (ca. 30 mins).
Taste them and add salt .
Add egg.
Add flour little by little to the cold potatoes, mix it well by hand (ask
Francesco for movement).
7. Roll the dough on the table
(roll a snake with the
dough).
8. Cut it in pieces.
9. Boil them immediately.
10. They are done when they
swim up in the water.
You can eat it with tomato
sauce or to create a perfect taste,
fry boiled gnocchi in a pan with Gorgonzola cheese, parmesan and
mascarpone, then sprinkle with shredded walnuts.

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26. Beef sirloin with cream sauce (svkov omka)

By Hana: Here is very traditional
meal from Czech, it is long and
takes a while to make yet when
done is very delicious.
6 servings
Preparation time: 30 mins
Cooking time: 120 mins
Ingredients:
750 g beef sirloin or beef back
50 g bacon, cut in narrow
bits
salt, ground pepper
2 bigger carrots
150 g celery root
1 parsley
1 bigger onion
5 peppercorns
3 allspice balls

3 bay leaves
pinch of thyme
150 g melted butter
juice from 1 lemon
100 g mustard
2 tablespoons all-purpose
flour (finely ground)
250 ml cream for whipping
if necessary, milk for diluting
sugar
lemon cut in slices
cranberry sauce

Directions:
Clean the meat, get it rid of membranes and lard with bacon. Then sprinkle
with salt and pepper. Clean the onion and cut it in small cubes, clean the
vegetables and grate it. Put the vegetables in the casserole, place the meat on
top, add spices, sprinkle with lemon juice and pour over the melted butter.
Cover with a lid and let sit in the fridge overnight.
The next day baste the meat with some water and stew in the oven, covered
with a lid. When tender, take the meat out and let sit. Remove the spices
from the sauce, especially bay leaves.
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Bring the sauce slowly to
boil. Add mustard, two
tablespoons of flour and
stir fry. Pour in the cream
and boil gently, mixing
from time to time. If the
sauce is too thick, dilute it
with some milk. Finally
sieve through and press
softened vegetables in the sauce through a sieve. Season with salt, add some
lemon juice or some sugar. To highlight its taste, you can add some
caramelized sugar (caramelize one tablespoon of sugar, when it starts
melting and turns brown, baste with some water and cook).
Divide the meat into portions, put it back in the sauce and heat up. Serve
with bread dumpling, slice of lemon and cranberry sauce.
Extra tip:
Some cooks always fry the vegetable before putting it to the sauce mixture,
arguing, that its dark colour gives the right shade to the sauce. Just try
yourselves what suits you the best.

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27. Spanish Flan

By Anna
Ingredients:

1 cup white sugar

3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium-low heat, melt sugar until liquefied
and golden in color. Carefully pour hot syrup into a 9 inch round glass
baking dish, turning the dish to evenly coat the bottom and sides. Set
aside.
3.
In a large bowl, beat eggs.
Beat in condensed milk, evaporated
milk and vanilla until smooth. Pour
egg mixture into baking dish. Cover
with aluminum foil.
4.
Bake in preheated oven 60
minutes. Let cool completely.
5.
To serve, carefully invert on
serving plate with edges when
completely cool.

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28. Double Ka Meetha Recipe

By Ravi
Ingredients:
cup
NESTL
MILKMAID
Sweetened
Condensed Milk
1-1/2 cups
Milk
4 Bread Slices

2 tbsp Badam (Almonds)

Chopped
2 tbsp - Kaju (Cashewnuts)
Chopped
2 tbsp - Kishmish (Raisins)
1 tsp - Elaichi (Cardamom)
Powder
Few strands - Kesar (Saffron)
for frying - MILKMAID Pure
Ghee

Instructions:
Mix together NESTL MILKMAID Sweetened Condensed Milk and
milk. Trim the edges of bread slices and cut diagonally into 4 pieces.
Spread out to dry for 10 minutes. Heat ghee and deep fry the bread pieces
till golden brown, remove and spread in a shallow dish
Deep fry the almonds, cashew nuts and raisins and spread them over the
bread pieces. Pour the milk
mixture over the bread and
sprinkle the cardamom powder and
saffron. Microwave for 2 minutes
till the milk is well absorbed.
Serve hot or cold.
NOTE: It is better to use one-day
old bread than fresh bread as it
will absorb less ghee while frying

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29. Dreamy Creamy Chocolate Cheesecake

By Kim: Courtesy of mama Marr
:)
Ingredients:
1 square Semi-Sweet
Chocolate
1-1/3 Graham Cracker
Crumbs
1/3 cup melted butter
2 envelopes Dream Whip
1 cup Milk

1 pound
Cream
Cheese-cut
into
chunks
(best at
room
temperature.)
2 TBSP. Kahlua
2/3 cup Sugar
12 oz. Chocolate Chips
(melted and cooled)

Instructions:
1. Grate chocolate for a garnish and set aside.
2. Crust- Mix together crumbs and melted butter. Press into 9 spring form
pan. Bake at 350 for eight minutes. Remove from heat and let cool.
3. Cake-Process Dream Whip with milk until stiff. Add cream cheese and
blend until smooth. Add Kahlua, sugar and melted chocolate. Continue
to blend until mixed completely.
(Food processor gives a smoother
texture but I tend to use a beater.)
Pour over crust. Garnish with grated
chocolate. Refrigerate for at least 6-8
hours. Yields 12 servings. The recipe
says it may be frozen, but Ive never had any left over to try that.

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30. Slovenian Desserts

a. Over-Mura Moving Cake (Prekmurska Gibanica)
By Nina L.: This is a very good Slovenian desert typical especially for the
head of the chicken.
Ingredients:
Base Dough
200g
white flour
100g
butter
pinch of
salt
cold water
Pulled Dough
450g white flour
1 egg
1 tbs vegetable oil
1 ts grated lemon peel or acid
lukewarm water

Filling
250g ground poppy seeds
300g ground walnuts
5 larger mildly acidic apples
1kg fresh cottage cheese
cinnamon
Topping
around 150g of liquid butter
6 dcl sour cream
4 eggs
sugar

Instructions:
Base Dough
Mix all of the ingredients but rather quickly as not to make the dough too
warm and soft, refrigerate it before use.
Pulled Dough
Be careful to use warm water so the ingredients bond more firmly and make
the dough softer.
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Mix all of the ingredients into a firm ball and rest for 30 minutes under a
kitchen cloth (you can halve the dough so it will be easier to stretch it thinly
later on). Then roll out the dough into about a fingers width of a sheet and
spread oil over the surface to prevent tearing.
Stretch the dough over the surface of the table as thinly as you can (make
sure you put a cloth underneath with lots of flower so it wont stick to the
table). Cut the dough into about ten sheets that are slightly larger than the
base of the baking dish.
Cake
Roll out the base dough into a thin
sheet and spread it over the bottom
of the baking dish, fold and lift the
ends of the dough and press them
against the walls of the dish
making a bowl.
Then put a sheet of pulled dough
over it and spread your first filling - the poppy seeds. Spread a modest
amount of the sour cream topping and sugar.
Then come the next sheet and the grated apples which you season with
cinnamon (grandma used to have a heavy hand when it came to this but use
as much as you see fit) and sugar.
Now comes another layer with the walnuts and then cottage cheese. You
cover both with the cream topping but dont hold back with the cottage
cheese, make sure that bad boy is nice and moist. Also you can mix the
walnuts with the cream beforehand so theyll be easier to spread.
Repeat all four layers and cover the whole thing with two sheets (spread the
butter and some cream carefully between the layers so they wont get stuck
into a single hard sheet).
Before putting it in the oven generously cover the top with, you guessed it,
more cream.
Slowly bake for about an hour (this part is really vague so I guess at around
180 degrees). Serve warm or cold.
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b. Walnut Potica
By Nina L.: This is also very
traditional for our country and
very good!
Ingredients:
For leavened dough:

1 kg plain flour
30 g yeast
3-4 yolks
3 decilitre lukewarm milk
120 g butter
1 teaspoon salt
2 tablespoon sugar

fat for the mould

Filling:

600-700 g walnuts
200 g honey
50 g sugar
1-2 deciliter milk
1 egg
grounded cinnamon
rum or homemade fruit spirit

Instructions:
Prepare the dough in a warm room. Heat up the flour, sift it into a bowl
and stir it together with a teaspoon of salt. Stir dissolved yeast together
with a tablespoon of sugar, 2 spoons of flour and decilitre lukewarm
water or milk. Leave it in a
warm place to rise. Make a hole
in the middle of the flour; add
whisked eggs, yeast, lukewarm
melted butter and sugar, adding
lukewarm milk while stirring.
Beat the dough for 15 minutes
or until the bubbles appear and
the dough separates from the
bowl. Certain types of flour may need more milk than others. Sprinkle some
flour on the beaten dough, cover the dough with a cotton cloth and leave it
in a warm place to rise. Crush or grind the walnuts and pour some hot
sweetened milk over the walnuts. Slowly heat up the honey until it
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liquefies, and then add it to the walnuts; add also cinnamon. Leave the
filing to cool down. Add one or two eggs to the almost cold filing and mix
them thoroughly. Roll out the dough until it is cm thick; spread it with
the warm filing. Roll tightly; put it in a well-greased mould. The potica is
then left to rise slowly, but not too much, because it will rise during the
baking. Put the whisked egg on the potica before the baking. Bake time is
one hour. When baked leave it in the mould to cool down for at least 15
minutes and then softly turn it over to the board. Sprinkle it with an icing
sugar, if desired.

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31. Ninas Banana Bread 2 ways

By Nina B.: In Sint Maarten we sometimes call it
Monkey bread.

a.

Simple Banana bread recipe:

Ingredients:
lb. (or 114 grams) butter
1 cup brown sugar
1 egg
4 large ripe bananas crushed
2 cups plain flour
Instructions:

3 tsp. baking powder

1 tsp. cinnamon
tsp. nutmeg
Pinch of salt
cup milk
2 tsp. vanilla

Preheat oven at 350 F/175 C

Cream butter and sugar. - Add the
egg to the butter. - Add the
Crushed bananas, mix well. - Sift
the flour, baking powder, nutmeg,
cinnamon, and salt. - Add the flour
mix to the butter mix, along with
the milk and vanilla. - Pour into
greased loaf tin and bake at 350 F/ 170 C for one hour or until done.

b. Healthy Banana Bread Recipe

Ingredients:
4 eggs
4 very ripe (brownish)
bananas
1/2 almond butter (140 gram)
4 tablespoons butter

1/2 cup coconut flour

1 tablespoon cinnamon
2 tablespoons baking powder
1 tablespoon vanilla
pinch of salt.
2 tablespoons honey
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Instructions:
1. Pre-heat the oven at 350 F/ 175 C.
2. Crush bananas until smooth. Add eggs, vanilla, honey, butter & almond
butter. Mix all the wet ingredients together. In a separate bowl, sift
the flour, cinnamon, baking powder and salt together. Slowly add the
dry mixture to the wet mixture and mix all together. (if you have a
hand-mixer you can use this now too)
3. Put the mixture in a baking pan with enough space at the top for it to
rise.
4. Leave sit for about 45 min 1 hour. Check with a fork or long stick to
see if the cake is done.

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32. Brigadeiros
By Yousra:
The most
delicious thing
from Brazil
And the
easiest to

Ingredients:
3 tablespoons - cocoa powder
1 can - sweetened condensed
milk
1 tablespoon - unsalted butter
Topping

make!

chocolate sprinkles
Instructions:
1.
2.

3.

In a medium saucepan over medium heat, combine cocoa powder,

butter and condensed milk.
Cook, stirring
occasionally for 10
minutes. The
consistency should be
thick after cooking.
Remove the saucepan
from the heat and let
the mixture rest until
cool enough to touch.
Scoop the mixture into small balls and roll in the topping of your
preference. Chill before serving.

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33. Kvfjordkake The National Cake of Norway

By Valeska

1 tsp / 5 ml baking powder

1 tsp / 5 ml vanilla sugar
3 tbsp / 45 ml milk
Meringue top:
3 egg whites

Ingredients
Sponge cake:
75 gr. butter, in room
temperature
75 gr. / 1 dl sugar
3 egg yolks
75 gr. / 1.2 dl flour

130 gr. / 1.6 dl sugar

Topping:
Almond pieces (crushed,
slivered, cut)
Cream:
1.5 cups / 3.6 dl heavy cream
1 tbsp / 15 ml vanilla extract

First we make the sponge cake preheat the oven to 175C.

1. Beat butter and sugar until you get a creamy mixture.
2. Add egg yolks, one by one, fully incorporating in between. 3. Add
vanilla extract and continue beating.
3. Add vanilla extract and continue beating.
4. Mix flour and baking powder.
5. Add flour mixture and milk while continuing beating, start with
adding half of flour, then milk and then the rest of flour. Beat only until
all is well mixed, do not over mix.

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6. On an oven tray with baking
sheet, spread the sponge cake
batter in a rectangle or square
form. Put aside in a cool
place.
7. Second, we make the
meringue.
8. Beat egg whites until stiff
peaks form.
9. Add sugar, one spoonful each time, until all sugar is fully incorporated
in the beaten egg whites.
10.Spread the beaten egg whites on sponge cake fully covering the surface.
11.Shape the surface of meringue as seen in the photo and add almond
pieces. Almond adds a very rich taste so use as much as possible.
12.Put the cake in the oven, in middle rack. Bake for 20 minutes. Once
baked, take it out of the oven and let it cool.
13.In the meantime, lets make the cream.
14.Beat the cream together with vanilla extract until it gets stiff.
Assembly:
15. Cut the cooled cake in two. Spread cream in between and make a
sandwich. Voila! Thats all! Delicious, is it not?

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Desserts

34. 'Chawal ki Kheer' or Rice Pudding

By Prashant: The recipe: The

dish is called 'Chawal ki
Kheer' or Rice Pudding
cooked in Milk.

Ingredients:
1L whole fat milk
Cinnamon
2 fistful rice (Indian
Basmati)
2-3 pods green cardamom
Pinch of saffron
Some nuts (cut cashew nuts,
almonds or even raisins)
Half a cup of sugar

Directions:
1. Take 1 litre of whole fat milk and
put it to boil. Put a piece of
cinnamon in the milk, if available.
When the milk begins to boil, lower
the flame and add two fistfuls of
rice (Indian Basmati, if possible).
2. Keep stirring the mixture. Don't
allow the rice to settle at the base, or it will burn. While the rice
cooks, add some powdered green cardamom (extract the grains from
the pod and grind them fine). The use of cardamom is non-negotiable,
for that's what gives it the flavour. 2 to 3 pods are enough for 1 litre
of milk.
3. Also add a pinch of saffron filaments, if possible. They give the kheer
a beautiful yellow-ish colour. Keep stirring till the milk thickens to
about half its original quantity. At this point, add some nuts (cut
cashew nuts, almonds or even raisins) to the simmering mixture and
stir some more.
4. If the mixture is thick enough, turn off the flame and add half a cup
of sugar and mix well. The kheer is now ready to serve. It tastes even
if refrigerated.
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Desserts

35. Rotweinkuchen - Redwine Cake

By Jana: For sure, no cookbook is
complete without one of my cakes!
Enjoy!
Ingredients:
250g Butter/Margerine
4 Eggs
250g Sugar
180g Flour
1 Pack of baking powder
1 Pack of Vanilla-sugar (if
you have some around,
otherwise without works fine
too)

1-2 Tablespoons Cocoa

powder
125ml Red wine
100g Chocolate sprinkles
1 Teaspoon Cinnamon
100g Nuts (grounded, e.g.
almonds)

Instructions:
1. Mix eggs, sugar, butter until creamy
2. Add flour and baking powder, mix until one dough
3.
Add cocoa powder,
cinnamon, sprinkles and nuts
(mix in between and in the end)
4.
But it in a greased
baking tray
5.
Bake for about 45-60
mins on 180C or until done! ;)

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