culinaria am eropa · 14 maincourse beefrouladewithredcabbageandpotatoes serves6 ingredients...

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Culinaria Ameropa

ReliabilityDedicationIntegrityAccuracy

Ameropa

Ameropa

An Guadn!

Guten Appetit!

Mahlzeit!

Buen provecho!

Bon appétit!

Enjoy your meal!

Приятного аппетита! (Prijatnovo appetita)

Que aproveche!

Hach ki' a wi'ih!

Bom apetite!

आप का खाना स्वादिष्ट हो (āp kā khānā svādiṣṭa ho)

慢慢吃 (mànmànchī)

selamat makan!

Smaaklike ete!

Ameropa

We, as Ameropa, pride ourselves in being an international company,employing many people of different cultures.

We strive for fairness, integrity, social responsibility and fun witheach and every task.

We grow together as a business and form bonds as close as a family.

Some of the best times that we have as a family are coming togetherfor a great meal. So why not come together and try something new?

This cookbook shall give you an idea of how eclectic the world ofAmeropa, due to its global structure on 5 continents, really is throughall of our 5 senses: touch, sight, sound, smell, and taste.

We touch the ingredients as we combine them together. We seethe wonderful food cooking. We hear the joy and laughter fromeveryone coming together, as we smell and taste the deliciousmeal as a family.

We invite you to explore the following pages as we share a little bitof our culture and cuisine with you so that you may:

«Eat well, laugh often, and live long!»

••

•• ••

8

AmeropaSwitzerland

Ameropa AGRebgasse 1084102 BinningenSwitzerlandPhone +41 61 307 50 [email protected]

9

Starter

SolothurnerWysüppli (Wine soup from Solothurn)Preparation- and cooking time: approx. 40 minutes, baking: approx. 20 minutes, serves 4

Ingredients4 dl meat stock3 dl white wine (e.g. Chasselas)

1 carrot, cut into cubes100 g leek, finely chopped

100 ml cream (appox. 25% fat)2 fresh egg yolks

A pinch of paprika powdersalt and pepper, as required

½ bunch of chives, finely chopped

Ready-made puff pastry(approx 25 x 42 cm)1 egg yolk, beaten

Instructionsbring to boil in a pan, reduce the heat and let it simmer forapprox 5 minutes

add to the soup and let it simmer for another 10 minutes,remove the pan from the heat

stir, while constantly stirring add to the soup bring to analmost boiling point and then remove from the heat

season the soup and portion it into 4 oven-proof soupbowls, let the soup cool for approx 10 minutes

sprinkle over the soup

cut into 4 equal sized pieces, coat the rim of the soupbowls with the beaten egg yolk

Put the puff pastry over the soup bowls and press it so thatit sticks to the soup bowls. Apply the rest of the egg yolk tothe puff pastry.

Baking: bake the soup for approx 10 minutes in the bottomhalf of the oven that has been pre-heated to 220 degrees.Reduce the heat to 180 degrees and bake for a further 10 mi-nutes or until ready.

10

Main Course

Salmon à la Baloise served with chervil risottoand seasonal vegetables

Salmon4 x 1½–2cm thick slices of salmon filet(preferably with the skin)salt & pepperrind of 1 lemon

2 onions, cut in half and then into slices

Chervil risotto(preparation time: approx 30 minutes)2 teaspoons of olive oil1 shallot, finely chopped200 grams of risotto rice

1 dl of white wineapprox. 6 dl of WARM vegetable stock

1 tablespoon of butter2 bunches of chervil, finely choppedsalt & pepper

We recommend using any seasonal vegetables2 Fennels cut in approx 1cm thick slices, 2 egg plants cut in approx 1cm thick slices, 200grams of pumpkincut into cubes, 8 small artichokes (Carciofini) cut in half, 1 red, 1 green, 1 yellow pepper cut into large cubes,10 cloves of garlic, 3 tablespoons of clarified butter (or ghee)

Instructionsgrate the rind of the lemon over the salmon and season withsalt and pepper, fry the salmon on the meat side first forapprox 1 minute, turn the salmon and fry for a further2 minutes, place the salmon in a preheated (130 degrees)oven until serving, this way the salmon will stay juicyfry the onion in butter in a pan until the onion is soft andbrown, onion to be sprinkled over the salmon at serving

heat in a panadd to the pan and let sweat/sauté until softadd to the pan, sweat/sauté while constantly stirring until therice is translucentadd and let it reducewhile constantly stirring then add the stock little by little, sothat the rice is always covered with liquid, let the rice simmerfor approx 20 minutes until it’s creamy and «al dente», thenremove the pan from the heat

stir into the risottoseason as required

11

Dessert

Duo Toblerone chocolate moussePreparation time: approx. 35 minutes

The light and the dark chocolate mousse can be served separately or as a duo, creating a double chocolateexplosion! If served separately we would recommend to leave the mousse in the fridge for appox. 3 hours.

ServingPour the mousse into glass bowls, alternating between the light and the dark mousse, creating a marble effect.Place the mousse in a cool place until it’s time for serving. For a finer touch, we have added caramelized figs ontop.

Dark Toblerone Mousse150 gram of dark Toblerone, in small pieces

1 fresh egg1 tablespoon of icing sugar2 dl of cream, well whipped

Light Toblerone Mousse150 gram of white or milk chocolate Toblerone, insmall pieces1 fresh egg2 dl of cream, well whipped

Instructionsmelt the chocolate over a heat-proof dish set over boilingwater, once melted remove the bowl from the steamwhisk the egg and sugar in a bowl until light and fluffy, thenimmediately add to the chocolate and mix wellusing a spatula carefully add the whipped cream into thechocolate mix

melt the chocolate over a heat-proof dish set over boilingwater, once melted remove the bowl from the steamadd to the chocolate and mix wellusing a spatula carefully add the whipped cream into thechocolate mix

12

AmeropaGermany

Ameropa Düngemittel GmbHKurze Mühren 320095 HamburgGermanyPhone +49 40 30 96 56 [email protected]

13

Starter

Potato soupserves 4

Ingredients750 g floury potatoesSoup vegetables (2 carrots, 2 celery stalks,1 leek, 1 bunch of parsley)1 mild onion1 Tbsp clarified butter1 liter hot meat stock1 Tbsp rubbed marjoramSalt and pepper125 g cream

Croutons2 pieces of sliced bread, diced in croutons100 g lean bacon2 Tbsp butter1 Tbsp chopped parsley

InstructionsWash and peel the potatoes, then dice them finely.Dice the soup vegetables and the onion.

Melt the clarified butter in a large pan, and fry the onionsand soup vegetables until the onions are transparent.

Add the potatoes and fry briefly with the other vegetables.

Pour on the meat stock, season with marjoram, salt andpepper, and boil for 20 minutes. Stir in the cream andblend the soup.

Dice the bread and bacon finely. Fry the bacon in thebutter. Add the croutons and fry until golden. Scatter overthe soup, sprinkle with parsley, and serve straight away.

14

Main Course

Beef Roulade with red Cabbage and Potatoesserves 6

Ingredients6 beef flank steaks - approx. 180 g each12 slices smoked bacon2 onions – one thinly sliced and one finely chopped3 medium sized dill pickles – sliced lengthwise3 Tsp of hot German Mustard1–2 Tbsp oil2 carrots – chopped2 field garlic – chopped1 celery – copped3–4 peeled tomatoes3 bay leavesSome peppercorns2 cups of beef stock2 cups of red wine2–3 Tbsp crème fraicheSalt and pepperThread or roulade needles

InstructionsFlatten the flank steaks. Using a knife spread the mustardon one side of the meat. Add salt and pepper. Spread afew slices of onions, bacon and pickles on each roulade.Leave enough room around the edges. Start rolling themeat tightly into a roll. Use either the roulade needles orthe thread to keep the roll sealed and in place.

In a large high pan heat the oil and fry the roulades fromall sides on high heat until slightly browned. Pour hot waterand cook the meat covered for about 30 minutes.

Chop carrots, field garlic and celery and add together withthe onions, peeled tomatoes, bay leaves and a coupleof peppercorns. Cook it for abt 1hour. Always keep the meatcovered by liquid (beef stock and/or red wine). Turn theroulades every now and then.

Once ready take the pieces of meat out and keep warm.

For the sauce, take the water-vegetable-mix and stir withcrème fraiche. Salt and pepper to taste.

Serve this with boiled parsley potatoes and typical Germanstyle red cabbage with apples.

InstructionsFlatten the flank steaks. Using a knife spread the mustardon one side of the meat. Add salt and pepper. Spread afew slices of onions, bacon and pickles on each roulade.Leave enough room around the edges. Start rolling themeat tightly into a roll. Use either the roulade needles orthe thread to keep the roll sealed and in place.

In a large high pan heat the oil and fry the roulades fromall sides on high heat until slightly browned. Pour hot waterand cook the meat covered for about 30 minutes.

Chop carrots, field garlic and celery and add together withthe onions, peeled tomatoes, bay leaves and a coupleof peppercorns. Cook it for abt 1hour. Always keep the meatcovered by liquid (beef stock and/or red wine). Turn theroulades every now and then.

Once ready take the pieces of meat out and keep warm.

For the sauce, take the water-vegetable-mix and stir withcrème fraiche. Salt and pepper to taste.

Serve this with boiled parsley potatoes and typical Germanstyle red cabbage with apples.

15

Ingredients125 g soft butter of margarine125 g sugar1 sachet vanilla sugar (abt 2 heaped Tsp)Pinch of saltGrated zest of 1 lemon3 eggs200 g all-purpose flour2 Tsp baking powder1–2 Tbsp milk750 g apples2 Tbsp apricot jam1 Tbsp water

InstructionsCream butter for 1–2 minutes, slowly add sugar, vanillasugar, salt and lemon zest. Mix until well combined.

Add eggs one at a time, beating for about a minute aftereach addition or until mixture is soft and fluffy.

Sift together flour and baking powder. Add half the flourto the mixture and combine, then add the milk, mix untilcombined and add the other half of the flour until justcombined. Make sure not to overbeat the mixture as itwill toughen.

Pour mixture into a greased, round baking dish (26cm).

Peel the apples, cut in quarters and take the core out.Carve the apples lengthwise and slightly push them intothe batter in the dish. Sprinkle some cinnamon on top andbake in a pre-heated oven at 160°C/320°F for 40 minutes.

For the apricot glaze, push apricot jam through a fine sieve,add the water and briefly boil down. Glaze the cake, inparticular the apples, immediately after baking, when stillhot. Remove cake from dish and cool on a wire rack.

Serve with whipped cream.

Cake can be made 1–2 days in advance and freezes well.

Dessert

German Apple Cake

16

AmeropaAustria

Ameropa Gesellschaft m.b.H.Graben 141010 WienAustriaPhone +43 1 53 456 [email protected]

17

Starter

Beef Stock with Semolina Dumplingsserves 4

Beef Stock1000 g beef marrow bones500 g beef200 g root vegetables (carrots, parsnips, celery)1 large leek, parsley sprigs, celery leaves1 onion, unpeeledSalt1 Tsp peppercorns½ bay leave

Semolina Dumplings50 g butter1 egg100 g fine semolinaSalt

InstructionsPlace the cut beef bones in boiling water and bring it to ashort, hard boil, strain the water and just quickly rinse thebones with cold water.Transfer the bones into a large stockpot or saucepan, addcold water and bring to the boil.Add the meat and bring to the boil again. Skim off anyfoam that rises to the surface.Fry half the onion in a pan without fat until brown and addto the broth.Add the washed and chopped vegetables and the herbs.Reduce the heat to medium low and simmer, uncovered,for 3 hours.Remove the meat and strain the stock, bring it to a boilonce again and skim off any foam or fat. Season to tastewith salt and garnish with chives.

InstructionsBeat the butter creamy and whisk the egg with a fork, gradu-ally stir into the butter.Stir in the semolina and season it with salt. Cover and leaveto rest of 15 minutes.Use 2 spoons to form small dumplings and lay them onan oiled platter. Cook the dumplings in boiling salted water,reduce the heat and simmer, partially covered, for 20 minutes.

18

Main Course

Wiener Schnitzel with Potato Saladserves 4

Wiener Schnitzel4 veal cutletsSaltPlain flour2 eggsBreadcrumbsOil to fryLemon wedges

Potato Salad500 g potatoes4 Tbsp vinegar¼ l beef stock4 Tbsp oilSalt, pepper60 g onions, finely diced

InstructionsSalt the cutlets on both sides.

Coat the cutlets on both sides in flour, dip in egg mixture andcoat in breadcrumbs.

Bake the cutlets in hot oil on both sides until brown. Drain onpaper towel and serve with lemon halves.

Traditionally served with potato salad.

InstructionsPut the potatoes in a saucepan and cover with cold water.

Add salt and cook until tender. Drain and then cut them into½ inch slices while warm.

Combine the vinegar, beef stock, oil, salt, pepper and theminced onions in a bowl, blend well and fold into the potatoes.

19

Dessert

Shredded Pancacesserves 4

Ingredients375 ml milk120 g flourSalt4 egg yolks4 egg whites50 g sugar50 g butterraisins

InstructionsMix the milk, flour, salt and egg yolks in a bowl and whiskuntil smooth.

In a separate bowl whisk the egg withes with the sugaruntil it forms soft peaks.

Fold the white gently through the batter.

Heat a large frying pan and pour in the batter to a depth of3 cm.

Sprinkle with raisins.

Bake on reduced heat and with the bottom is slightly brown,cut the pan in the preheated oven.

Bake for 15 minutes at 180°C.

Remove from the oven and break the pancake in smaller,unequal sized pieces, using 2 forks.

When serving dust with sugar.

20

AmeropaSpain

Ameropa Iberia SLUC/Joaquin Turina 2Oficina 6B28224 MadridSpainPhone +34 91 351 [email protected]

21

Starter

Salmorejo Cordobés (Gazpacho)serves 6

Ingredients½ «baguette» of bread5 (1,2 kg approx.) red mature tomatoes2 cloves of garlicSalt350 cl approx. Olive oil

InstructionsPeel the tomatoes and the cloves of garlic.

Cut the bread and the tomatoes in small pieces.

Mix the bread, the tomatoes and the garlic in a pot andbeat everything together with a mixer.

In the meanwhile add salt and a splash of olive oil. Mixeverything.

Put the salmorejo into the fridge and serve cold.

Some pieces of cured ham and/or boiled egg can beadded when served.

22

Main Course

Paella (Rice Valencia style)serves 6–8

Ingredients1 chicken quartered1 or 2 roasted red pepper1 green peppera handful of green haricotsa handful of peas6 boiled artichokes (optional)1 tomato

8 coffee cup of rice(please use round rice for paella not long rice)8 coffee cup of Chicken/vegetable stockSaffronOlive OilSalt & pepper

InstructionsPut a splash of olive oil in a pan. When it is warm add thechicken pieces previously salted and fry it a little bit.

When the chicken is medium done add a tomato in piecesand the green pepper.

Then add the rest of vegetables and cook everything togethertill the chicken is done and the vegetables are soft.

Add the rice (a coffee cup per person) and mix with the chickenand the vegetables.

Add the chicken / vegetable stock (8 coffee cups) and bringit to boil.

Add salt and the saffron when it comes to the boil.

Then reduce the fire and let it cook at low fire till it becomesdry and the rice is done (if the rice is dry and still not done,add a little bit more of stock).

Time approx. 20–25 minutes. Once done, cover it withnewspaper during 10–15 minutes before eating.

23

Dessert

Leche Frita (Fried Milk)serves 4–6

Ingredients4 Tbsp wheat flour2 Tbsp corn flour4/5 Tbsp sugar2 and 3 glass water of milk1 cinnamon stick1 piece of lemon peel

To fry:1 or 2 eggsWheat flourOlive oil

InstructionsPut in a pot 2 glasses of milk together with the cinnamonstick and the lemon peel, and cook everything together.Do not let it boil. The milk has to take the flavour of the cin-namon and the lemon.

At the same time mix the wheat and the corn (maizena)flour with a 1/3 glass of cold milk till the flour is well dissolveto avoid lumps. Then add it to the warm milk.

Add the sugar and put out the cinnamon and the lemon peel.

Stir without stop till the mixture is very dense. Put it in amould into the fridge during two hours at least.

When the mixture is cold and solid, put out of the fridgeand cut it in pieces.

Coat the pieces in flour and then in beaten egg.

Fry the pieces coated in a pan with enough warm olive oil.

Serve them with sugar and cinnamon powder on top.

Eat warm or cold.

24

AmeropaFrance

Ameropa France S.a.r.l.15 rue Tronchet75008 ParisFrancePhone +33 1 44 17 66 [email protected]

25

Starter

Classic French chicken liver patePreparation 20 minutes, cooking 10 minutes, serves 6–8

Ingredients400 g (13 oz) chicken livers300 g (10 oz) butter, diced1 clove garlic, finely chopped3 small brown shallots or ½ onion, finely chopped½ Tsp fresh thyme leaves2 Tbsp brandy½ Tsp grated nutmegSalt and freshly ground black pepper50 g (13/4 oz) butter, for topping

InstructionsTrim the chicken livers of any stringy sinews, then rinsethem and gently pat dry with kitchen paper.

Melt 30 g (1 oz) of the butter in a large frying pan over amedium heat.

Add the garlic and shallots and cook, stirring, for about5 minutes, or until softened.

Add the livers and thyme, and cook, stirring frequently, forabout 3–4 minutes, or until the livers are coloured on theoutside but pink in the centre.

Pour in the brandy, cook for an extra 10 seconds, thenadd the remaining butter and nutmeg to the pan.

Set aside for a few minutes for the butter to soften, thenpuree the mixture in batches in a blender until smooth.

Season to taste with salt and freshly ground black pepper.

Spoon the pâté into a 750 ml (24 fl oz) capacity terrine dishand chill. Melt the extra butter and pour a little over the pâté.

Cover with plastic wrap and refrigerate for at least 3 hoursbefore eating. Serve with crusty bread or hot toast.

26

Main Course

Carbonade Flamande (à la Erik van Aelst)serves 4

Ingredients1 kg of raw beef (such as roast beef)2 large onions3 large carrots2 Tbsp of Muscovado sugarPlain flour75 gr of cooking margarine2/3 Tbsp of olive oilsaltwhite pepper2 bay leaves33 cl blond abbey beer (8–9%)33 cl dark abbey beer (8–9%)

Spread the onion and carrot well over the bottom of the saucepan – add the beef and neatly spread over the sizeof the pan – add the beers which should cover the beef – add the bay leaves – add a pinch of salt and pepper.Put the lid on the saucepan and put in the preheated oven – cook for one hour (until the meat is tender). Removethe saucepan from the oven and stir the mixture – put the saucepan back in the oven the lid half covered for15 minutes to thicken the sauce (there should be plenty left for serving).

Remove the saucepan and ready to serve. The dish is consumed with either French fries or slice of whole graindark bread.

InstructionsCut the raw beef in large chunks of abt 3 x 1,5 cm – set asideDice the onion – set asideDice the carrots – set asidePreheat the oven at 180°C

Place the flourr in a large bowl and season with pepper andsalt. Add the chunks of beef and coat them with the seasonedflour making sure each chunk is fully coated.

Heat an oven proof saucepan (with lid) and add half the marga-rine and 2 tablespoons of olive oil. Sear the meat for abt 2 minuntil the outside is golden and crusty. One may have to add theremaining margarine or prepare the meat in two batches. Re-move the meat leaving the cooking juice and immediately addthe onions. Stir well to coat the onions with all the cooking juice.Cook until the onions glaze and add the carrots, cook for 5 minuntil the carrots soften. Add the sugar and stir well to coat andslightly caramelize the onions and carrots – switch off the heat.

27

Dessert

Crème Brûléeserves 4

Ingredients600 ml thickened cream1 vanilla bean, split, seeds scraped6 egg yolks¼ cup caster sugar120 g sugar for the crunchy top

InstructionsPreheat oven to 120 °C.

Place the cream, vanilla bean and seeds in a saucepanover medium heat and bring to scalding point, then removefrom heat. Remove vanilla bean and discard.

Whisk together egg yolks and caster sugar in a bowl for2–3 minutes or until pale.

Pour hot cream over egg yolk mixture, continuing to whiskuntil well combined. Strain mixture into a jug, evenly dividebetween 4 x 200 ml ramekins.

Carefully place ramekins in a deep roasting pan lined with afolded tea towel. Pour boiling water into pan to come half-way up the sides of ramekins. Cover pan loosely with foil.

Bake in the oven for 40 minutes or until the custard has justset. Remove ramekins from the water bath, and set asideto cool.

Sprinkle demerara sugar evenly over the surface of thebaked custards. Run a kitchen blowtorch over the custards,or place under a preheated grill until the sugar bubbles andcaramelises. Serve.

28

AmeropaUnited Kingdom

Ameropa U.K. Ltd.2 Charlotte Mews, Pavilion PlaceExeter EX2 4HAGreat BritainPhone +44 1392 214 [email protected]

29

Starter

By the Sea «Bass»

Ingredients2 whole sea bass4 bay leaves1 red chilli3 cloves of garlic6 small shallots1 lemonbig bunch of flat leaf parsley½ bottle of white winesalt & pepper

tin foil for cooking & BBQ

InstructionsFinely chop the chilli, garlic, shallots and parsley.

Cut the lemon into quarters.

Light your bbq to make sure bricks are turning white beforecooking.

Make a small incision under sea bass and take out all theguts & rinse.

Season inside and out with salt & pepper.

Stuff each of the fish with the half of the shallots, garlic,¼ of the lemons, 2 bay leaves.

Make a parcel out of the tin foil; place the stuffed sea bassinside and sprinkle the remaining shallots, garlic, chilli, bayleaves parsley, salt & pepper with the remaining lemon.

Pour in the white wine and seal the tin foil leaving enoughroom for steam to cook the fish.

Place on bbq and cook for 20 minutes.

In the mean time have a glass of wine!

Enjoy!

30

Dessert

Bakewell Tart

Ingredients for Pastry200 g Plain Flour2 Tbsp icing sugar100 g unsalted butter, chilled and diced2 large egg yolks, beaten

Ingredients for Filling100 g unsalted butter, softened3 large eggs, beaten6 Tbsp strawberry jam125 g caster sugar½ Tsp Almond extract150 g ground almonds25 g flaked almonds

To decorate1 Tbsp icing sugar, sifted

InstructionsFirst, make the pastry. Sift the flour, a pinch of salt and icingsugar into a large mixing bowl. Using your fingertips, rub thebutter into the flour until the mixture resembles fine bread-crumbs and there are no large lumps of butter left. You canalso place the ingredients in a food processor and pulse untilyou get the same effect.

Stir in half the beaten egg yolks until the mixture comes to-gether. If the pastry won't come together, it is too crumblyor too wet. In the former case, add a few tbsp of water; inthe latter, add a little more flour. Continue to add the remai-ning egg yolk, adding just enough until it binds into a softbut not sticky dough. You can add some water if your pastryis very dry, to make it easier to handle. However, if you canmanage a fairly dry pastry, the end result will be more plea-singly crumbly. Push the pastry together and shape into aflat circle. Wrap in cling film and chill for half an hour in thefridge.

Unwrap the pastry and transfer to a lightly floured work sur-face. Lightly flour a rolling pin and roll the pastry out until it is3mm thick – about the thickness of a pound coin. Pick upthe pastry with the rolling pin and use to line the tart tin. Trimthe edges with a knife. Press well into the corners, using aball of spare pastry to gently stretch it into place. Chill for an-other half an hour in the fridge.

31

Dessert

Preheat the oven to 190°C, gas mark 5. Lightly prick thepastry with a fork to stop it rising. Line with baking parch-ment and fill with baking beans to help it keep its shapeand stop the sides collapsing. Place on a baking sheet tomake it easier to slip in and out of the oven and bake for15 minutes. Remove the baking beans and parchment andreturn to the oven for 5 minutes until lightly golden and dryto the touch. Allow to cool, then spread jam over the pastry.Turn the oven down to 180 °C, gas mark 4.

To make the filling, place the butter and sugar in a bowland beat together until pale and fluffy. Begin adding theeggs, a little at a time – they could curdle if you add themtoo fast. (Having everything at the same temperature helpsavoid this outcome, too.) Add the almond extract and foldin the ground almonds. Spoon the mixture over the jamand level it out with the back of a spoon. Sprinkle over theflaked almonds. Return the tart to the baking sheet andplace on the middle shelf of the oven for 30–35 minutes, oruntil the filling is golden on top and feels firm in the middle.If the tart seems to be browning too quickly, cover with asheet of foil. If your oven is uneven, turn once during coo-king.

Remove from the oven, allow to cool slightly, and then re-move from the tin and dust with icing sugar. Slice into 8 por-tions and serve with Devon clotted cream or ice cream.

32

AmeropaRussia & Minsk

Ameropa AGBolshaya Polianka 43, bld. 3, 2nd floor119180 MoscowRussiaPhone +7 495 730 55 [email protected]

Ameropa Minsk Rep. OfficeYakuba Kolasa Street, 21/14,220013 MinskBelarusPhone +375 172 924 [email protected]

33

Main Course 1

Bliny with Herringserves 2–3

Ingredients2–3 eggs3 cups milk1 cup flourSalt to taste1 onion2 Tbsp vegetable oil

Bliny is a Russian traditional dish. They like thin pancaces baked and often served in great quantities at Shrove(carnival) – a festive season which occurs immediately before Lent. At Shrove it is a tradition for mother-in-lawsto bake a lot of bliny for their sons-in-laws. Bliny recipes were sacred an kept a mystery. People told fortunes onthe batters and kept their recipes a secret. They would put bliny on the window-sills for the poor people and pil-grims to eat. The foreigners were very surprised to see how manybliny Russians could eat. The most popularbliny are made from buckwheat flour. A well made bliny must be very thin. The thinner the bliny, the better yourbliny cooking skills are.

InstructionsIn a medium bowl, mix together the egg and milk. Stir inthe salt and flour.

Mix thoroughly until the batter is smooth and well blended.

Heat a pan over medium heat. Pour the vegetable oil into asaucer. Peel an onion and cut it into 2 pieces. Dip the onioninto the vegetable oil and grease the pan with it.

Pan a thin layer of the batter evenly into the pan.

Cook for about 2 minutes on each sideor until lightlybrowned.

Add more flour if you are not successful with thin bliny.

Bliny can be served with butter, sour cream, black or redcaviar, fillet of sturgeon, lox or herring.

34

Main Course 2

Pelmeni

Pelmeni is a favourite dish amongst Russians. It's a sort of stuffed boiled dumpling eaten as a tasty snack. Youcan buy pelmeni in shops but the taste of the traditional home-made pelmeni are uncomparable. Pelmeni canbe kept frozen for a long time and can be cooked quickly and easily.

Ingredients2 cup flour3 eggs1 cup milk or water1/2 Tsp salt1 Tbsp vegetable oil250 g beef250 g pork1 onion, choppedPepper

InstructionsGrind beef and pork twice in meat chopper. Combine beefand pork ground with a chopped onion, salt and pepper. Tomake minced meat more tender and juicy, add a bit of milk.Reserve for later.Mix together the flour, eggs, milk, salt and vegetable oil untila soft dough forms. Knead the dough on floured surfaceuntil dough is very elastic and soft but not too sticky.Take about half the dough and roll it into a «sausage» about1 inch in diameter. Cut the dough in 1 inch intervals. Rolleach piece into a circle, a little bit larger than the pelmenimould and about 1/16 inches thick.Place a dough sheet on the pelmeni or dumpling mold.Then, add filling to every opening and cover with anotherdough sheet. Roll the dough circle with a rolling-pin. Youshould have two dozens pelmeni at a time. Use the excessdough to roll another circle.Pelmeni can be frozen to be cooked later or can be cookedimmediately.Boil a generous amount of water with Salt. Drop pelmeni intointo boiling water and stir from time to time. Do not allowthem to stick to each other. Boil for 20 minutes.Pelmeni can be served with butter, sour cream, vinegar orketchup.

35

Dessert

Lazy Vareniki

Vareniki is an old Ukrainian dish. Vareniki are a kind of dumplings suffed with different fillings – mushed potatoes,berries, apples, strawberries etc.

Ingredients225 g Friendship farmer’s cheese1 beaten egg1/2 cup flour1 pinch of ginger powder

InstructionsMix the farmer’s cheese, beaten egg, flour and ginger pou-der.

Roll it into small balls and flatten them a little with yourhands.

Place them into the boiling water. They wil come up to thesurface when they are ready (2–3 minutes).

Serve with sour cream or jam.

36

AmeropaNorth America

Ameropa North America Inc.2502 North Rocky Point DriveSuite 580Tampa, Florida 33607USAPhone +1 813 282 [email protected]

37

Starter

Louisiana Seafood Gumbo

Ingredients1 1/2 cups vegetable oil1 1/2 cups bleached all-purpose flour2 cups chopped yellow onions1 cup chopped green bell peppers1 cup chopped celery1/2 pound chorizo or other smoked sausage,finely chopped, plus 1 pound chorizo, cutcrosswise into 1/4-inch thick slicesCreole seasoning2 1/2 quarts shrimp stock, (chicken stock orwater can be used)1 dozen frozen gumbo crabs, thawed2 pounds medium shrimp, peeled and deveined2 pounds Louisiana Crawfish tails2 Tbsp chopped green onions or scallions(green part only)2 Tbsp chopped fresh parsley leaves6 cups cooked long grain white rice, warmLouisiana File Powder

InstructionsIn a large, heavy pot or a Dutch oven over medium heat,combine the oil and flour. Stirring slowly and constantly, makea dark brown roux, the color of chocolate, 20 to 25 minutes.

Add the chopped onions, bell peppers, chopped celery,and 1/2 pound chopped sausage.

Season with Creole seasoning. Cook, stirring, until the vege-tables are very soft, 8 to 10 minutes.

Add the stock and gumbo crabs, stir until the roux mixtureand broth are well combined. Bring to a boil, then reducethe heat to medium-low and cook, uncovered, stirring oc-casionally, 2 hours.

Meanwhile, season the remaining seafood with Creole sea-soning. Add the seafood and remaining sliced sausage tothe gumbo. Cook for an additional 15 minutes.

Remove from the heat and let sit for 5 minutes before skim-ming off the fat that has risen to the surface.

Taste for seasonings and adjust.

Stir in the green onions and parsley and serve the gumboin individual soup or gumbo bowls with the rice. Pass thefile powder at the table.

38

Main Course

Ultimate Inside-Out Burger

Ingredients Burger1/4 pound bacon, chopped1/2 cup minced red onions3 Tbsp fresh uncooked chorizo, out of casingSalt and freshly ground black pepper2 pounds ground chuck, 80/20 mix1/2 pound Swiss cheese, thinly sliced,about 8 slices4 kaiser rolls, split and toasted

IngredientsWorcestershire Tomato Ketchup3 Tbsp olive oil1/4 cup diced red onion8 Roma tomatoes, skinned, seeded,cut into 1/4-inch pieces1 Tbsp chopped garlic2 Tbsp Worcestershire sauce1 Tbsp apple cider vinegar2 Tbsp sugar1/2 Tsp chopped fresh dillSalt and freshly ground black pepperPinch allspicePinch celery saltPinch mustard seed

Instructions BurgerIn a medium pan over medium to high heat, add bacon andonions, cook until the bacon is rendered but not crisp. Add thechorizo and cook until done. Remove the bacon mixture to apaper towel-lined plate to drain and cool.Divide ground chuck into 8 equal parts. Form into a loose ball,and create 4-inch patties. Layer 1 piece of cheese onto the cen-ter of 1 patty. Top with 1/4 bacon mixture, another slice of cheese,then add another patty on top and gently seal edges and forminto a patty, about 4 inches wide and 1 1/2 inches high. Repeatwith the remaining patties to make a total of 4 large patties.Heat a medium saute pan over medium heat. Place all 4 pattiesin the pan and cook for 3 to 4 min. on 1 side, then gently turnover and cook for another 3 to 4 min. Remove the pan from theheat, cover and pop it in a 250 degree F oven for 10 min.Remove from oven, place onto rolls and serve with Worcesters-hire Tomato Ketchup.

Instructions Worcestershire Tomato KetchupIn medium saute pan over medium heat, add oil and onions.Cook until brown and caramelized. Add the tomatoes, and gar-lic and cook for a few minutes, just to soften the vegetables.Then add the remaining ingredients and simmer for 30 minutes.You can either serve the ketchup chunky or puree it in a blen-der first and serve it smooth.

39

Dessert

Key Lime Pie

Ingredients Crust2 cups graham cracker crumbs1/4 cup firmly packed brown sugar1/2 cup butter, melted

Ingredients Pie1 cup heavy whipping cream1/2 cup sugar1 (12-ounce) can sweetened condensed milk3/4 cups key lime juice1 Tbsp key lime zest1 pint half-and-halfFresh lime slices. for garnish

InstructionsPreheat oven to 350 degrees F.

In a medium bowl, combine cracker crumbs and brownsugar. Stir in melted butter.

Press the mixture firmly into bottom and up sides of a10-inch spring form pan.

Bake for 8 minutes and let the crust cool completely beforespreading the pie filling over it.

In a large bowl, with an electric mixer at medium speed,beat cream until slightly thickened.

Gradually add the sugar, beating until soft peaks form.

Add condensed milk and beat until stiff peaks form.

Beat in lime juice, lime zest, and half-and-half.

Once the mixture as reached desired flavor and consis-tency, gently spread pie filling over cooled crust.

Cover and freeze for 4 to 6 hours or until firm.

Cut into wedges and garnish with fresh lime slices, servecold.

40

AmeropaMexico

Fertilizantes y QuimicosCalz de Tlalpan No. 4585Despacho 402Col. Toriello GuerraC.P. 14050Mexico, D.FMexicoPhone +52 55 5171 3986/[email protected]

41

Starter

Mexican Lime Soupserves 6

Ingredients2 Tbsp olive oil6 garlic cloves, sliced6 small skinless boneless chicken breast halves,cut crosswise into 1/2-inch-wide strips1 1/2 Tsp dried oregano9 cups canned low-salt chicken broth1/3 cup fresh lime juice

1 1/2 cups coarsely crushed tortilla chips2 avocados, peeled, pitted, diced or sliced3 tomatoes, chopped3 green onions, slicedchopped fresh cilantrominced jalapeño chilieslime slices

InstructionsHeat oil in heavy large pot over medium heat.

Add garlic and stir for approximately 20 seconds.

Add chicken and oregano to pot; season with salt andpepper. Sauté for about 3 minutes.

Add broth and lime juice and bring to a simmer.

Reduce heat to medium-low and simmer gently untilchicken is cooked through, about 8 minutes.

Season soup to taste with salt and pepper.

Divide crushed tortilla chips among 6 bowls.

Ladle soup into bowls.

Top soup with avocados, tomatoes, green onions, cilantroand jalapeños.

Garnish with lime slices and serve.

42

Main Course

Chile en Nogada

Ingredients for the filling (one day before)500 g pork or beef meat (finely cut)1 onion & garlic (finely chopped)1 cup tomato puree (natural)3 Tbsp cooking oil60 g raisins, 60 g almond (peeled and chopped)30 g pine nuts2 peaches (finely chopped)2 pears (finely chopped)2 yellow apples (finely chopped)1 ripe plantain (finely chopped)Salt and pepper

For the walnut sauce100 g fresh walnuts100 g goat cheese1 cup port wine (sherry)500 ml milk

For the chile12 poblano chile4 eggs, 1 Tbsp flour1 cup cooking oil

The name comes from the Spanish word for the walnut tree, nogal. It consists of poblano chiles filled withpicadillo (a mixture containing shredded meat, aromatics, fruits and spices) topped with a walnut-based creamsauce (nogada) and pomegranate seeds, giving it the three colors of the Mexican flag: green (chili), white (nutsauce) and red (pomegranate).

InstructionsOne day beforeFry garlic, onion and the pork or beef meat in oil.When everything is cooked, add tomato puree, raisins, al-monds and the fruits in the following order: peach, apple,pear. Once all is cooked add the plantain.Cook until well combined into a thick mixture. Remove fromthe stove, cover it and let it rest with its own steam (use ascold filling). Peel the walnuts and then soak them in a bowlfilled with water. Cover and refrigerate.

Day of preparationDrain the walnuts and add them to the milk and add thegoat cheese and the port. (Prepare the walnut saucefresh/do not put it in the refrigerator.)Roast the poblano chiles and wrap them in a plastic bag forhalf an hour. After the skin should be easy to peel off. Peelthe skin form the poblanos and wash them under cool water.Carefully cut open the chile on just 1 side and scoop out anyseeds. Stuff the poblano chiles with the cold corned beefmixture. Put the cold poblano chiles on a plate, pour thewalnut sauce over the chiles and decorate with grains of po-megranate and parsley.

43

Dessert

Corn Cake

Ingredients3 cups of grain of corn1 cup milk5 eggs85 g butter (melted)15 g flour15 g sugar1 cup creama pinch of baking powder

InstructionsMix together the grain of corn, milk and sugar.

In a separate bowl, beat the egg whites into meringue (thisis a meringue when egg whites can stand into peaks by it-self).

Pour the melted butter into the mixture and mix together.

Add the egg whites and gently fold them into the mixture(folding the egg whites into the mixture will create fluffy corncakes).

Pour the mixture into a greased and lightly floured squarebaking dish (8x8 or 9x9).

Bake at 180 ºC for 30 minutes.

Cool completely and cut into squares. Serve.

44

AmeropaGuatemala

Ameropa Central AmericaDiagonal 6, 12–42 Zona 10Edificio Design CenterOficina 705, Torre 2, Nivel 7Guatemala 01010GuatemalaPhone +502 236 72203/04/[email protected]

45

Starter

Guatemalan Enchiladasserves 4–5

Main IngredientsFried tortillas (as many as you may need)Sliced hard-boiled eggsChopped parsley, dried white cheese

Meat Ingredients1 lb lean ground beef5 small chopped red tomatoes1 small chopped onion1 chopped red pimento pepper2 cloves of garlic,2 laurel leaves1 twig of fresh thymeSalt and ground black pepperOlive oil, tomato paste (optional)

Vegetables1 carrot chopped into small squares½ lb green beans chopped into small pieces1 chayote chopped into small squares3 beets chopped into small squares½ lb green peas, ¼ head of cabbage cut in strips3 laurel leaves, 3 twigs of fresh thymeSalt and ground black pepper3 Tbsp white vinegar, 2 Tbsp water

Red Sauce5 tomatoes, 1 small onion, 1 clove of garlic1 red pimento pepper

InstructionsCook the meat in olive oil. Add the tomatoes, onion, pimentopeppers, garlic, 2 laurel leaves and fresh thyme to the meatmixture. Season it with salt and pepper. Continue cookinguntil most of the liquid has been reduced down. The mixtureshould be thick and red in colour. If the mixture has beenreduced completely and you would prefer a deeper red colour,you may add tomato paste to the mixture.

In a seperate pan from the meat mixure, sauté the carrot,green beans, chayote, beets, cabbage; strain the mixture.Add the vinegar and water to the strained mixture and thenadd the laurel leaves and thyme. Seasoning with salt andpepper. Reserve the mixture.

Cook the tomatoes, onion, garlic and pimento pepper in1/2 cup of water until softened. Put the entire mixture intoa blender and puree everything together. Re-heat themixture into a frying pan with some olive oil. Add salt andpepper to taste. Reserve the mixture.

Preparation of the enchiladasFinally, put the following ingredients on top of the fried tortil-las in the following order:1. Meat, 2. Vegetables, 3. Red Sauce, 4. Slice hard-boiledegg, 5. Chopped parsley, 6. Dried White Cheese

46

Main Course

Chicken in Joconserves 4–5

Ingredients2 ½ lb chicken – skinless and boneless3 potatoes1 chayote6 chopped green onions1 bunch of fresh coriander½ bunch of chopped fresh parsley½ lb chopped green tomatoes½ lb skinless small green tomatoes (miltomatoe)6 chopped green pimento peppers5 cloves of garlic2–4 slices of wet bread (with water)1 1/2 literWaterOlive oilSalt and ground black pepper

InstructionsCook the chicken, potatoes and chayote in approximately 1½ lts. of water, add salt.

When chicken is almost completely cooked, take the chickenout of the broth and shred it apart.

Reserve the chicken for later.

In the same chicken broth, cook the onion stalks, coriander,parsley, green tomatoes, miltomatoes (green small tomatoes)and garlic until softened.

Pour the mixture into a blender and add the wet bread.

Blend together.

In a pan with olive oil fry this sauce and add salt and pepperto taste.

Add the chicken to the sauce and simmer all together untilthe chicken is fully cooked.

Serve it with white rice and tamales or tortillas.

47

Dessert

Buñuelosserves 4–5

Ingredients2 cups water2 Tsp aniseed80g butter or margarine2 cups all-purpose flour2 Tsp baking powder4 to 5 eggs1 l vegetable oil

Ingredients for honey1 cup sugar (use more or lessbased on personal preference)4 cups water1 stick of cinnamon (2 1/2” long)½ Tsp vanilla

InstructionsBoil 1 cup of water with the aniseed. Boil for one to twominutes.Add the butter or margarine until it is melted, then add theflour, and mix.Take it off the stove, and add the baking soda. Let the mix-ture cool completely.When completely cool, add the eggs one by one and mixwith your hands until it is soft but little sticky.Cover the mixture and let it rest for 1 hour.Heat the vegetable oil to approximately 176 ºC.With the help of 2 teaspoons make balls with the mixtureand gently put them into the oil.Fry them until golden brown. Drain excess grease on papertowels.

Serve them at normal temperature with honey sauce.

Boil all ingredients in a small pot for five minutes. You mayvary the flavor of the honey by adding liquor, fig leaves,anise or pure honey.

48

AmeropaArgentina

Ameropa Conosur SRLOrtiz de Ocampo 3302Modulo 1 Piso 2 Oficina 15(C1425DST) Buenos AiresArgentinaPhone +54 11 4808 [email protected]

49

Starter

Argentine Meat Empanadas

Ingredients100 g shortening2 onions, chopped455 g lean ground beef5 g Hungarian sweet paprika2 g hot paprika2 g crushed red pepper flakes2 g ground cumin15 ml distilled white vinegar35 g raisins70 g pitted green olives, chopped2 hard-cooked eggs, choppedSalt to taste1 (17,5 ounce) package frozen puff pastry sheets,thawed

InstructionsIn a sauté pan melt the shortening at a medium-heat andadd the chopped onions. Cook the onions until just beforethey begin to turn golden brown.Remove from the heat and stir in the sweet paprika, hotpaprika, crushed red pepper flakes and salt to taste.Partially cook the meat in a pan. Strain any excessgrease/liquid from the meat. Allow meat to cool. Place thecooled meat into a dish and add cuin, vinegar, and salt totaste. Add the onion mixture and chill together.Cut puff pastry dough into 10–12 cm round circles. Place aspoonful of the meat mixture on each round. Add some ofthe raisins, olives and hard boiled egg (use as much or aslittle as you would like) but be sure not to overfill the pastry.Avoid reaching the edges of the pastry with the filling be-cause liquid from the mixture will prevent proper sealing.Beat 2 eggs and brush the edges of the puff pastry with it.Fold the pastry in 1/2 to create a half moon and push theends together to seal it completely; you should have about1 cm of pastry edge to seal.Ensure the sealed edge by witherpinching with your fingers or pressing the tips of a forkalong the edge.Preheat oven to 350 degrees F (180 °C). Place empanadason a parchment paper lined baking sheet. Brush the topsof the empabnadas with the beaten egg for a shine. Besure to prick each empanada with a fork near the center toallow steam to escape during baking.Bake until golden brown, about 20 to 30 minutes.

50

Main Course

Seared, seasoned with salt, and then roasted slowly, these steaks come off the grill juicy, tender and full of flavor.Serve them with a garlicky chimichurri sauce. Use hardwoods or charcoal for best flavor.

Grilled Tenderloin Steaks (LomoAsado), Patagonian-style

Ingredients1 beef tenderloin (approx. 5–7 lb)Coarse salt

Ingredients Chimichurri Sauce(Argentinian Chimichurri Marinade)2 cups fresh parsley and/or cilantro, firmly packed1/4 cup fresh oregano leaves (optional)3–6 cloves of garlic2 Tbsp chopped onion1/2 cup olive oil2 Tbsp red wine vinegar (optional)1 Tbsp lime juice (optional)Kosher salt and red pepper flakes to taste

InstructionsClean and prepare the grill. Light the charcoal and wait untilthe flames have gone down and the coals are covered withwhite ash. Cut the tenderloin into steaks, 1 to 2 inches thick.Tie a piece of string around the circumference of each steakto maintain its round shape on the grill.Season the steaks generously with coarse salt. Place thesteaks on the grill, directly over the coals (high heat) and searthem, 5 minutes on each side.Move the steaks to the side slightly, so that they are not di-rectly over the coals, and cook at medium-high heat for 6 to8 minutes more on each side, or until desired doneness.Remove from heat and let rest 5 minutes before serving. Re-move strings from steaks.

Pulse the garlic and onion in the food processor until finely chop-ped. Add the parsley and/or cilantro, and oregano if using, andpulse briefly, until finely chopped. Transfer the mixture to a se-parate bowl. Add the olive oil, lime juice, and vinegar, and stir.(Adding the liquids outside of the blender gives the chimichurrithe correct texture. You don't want the herbs to be completelypuréed, just finely chopped). Season with salt and red pepperflakes to taste. Store in the refrigerator until ready to serve.

51

Dessert

Traditional Alfajores (Caramel Sandwich Cookies)

Alfajores come in many sizes and flavors. Each region of South America has its own version.This traditional re-cipe calls for a touch of Pisco, a South American brandy, in the cookie dough. It’s optional, but adds a nice fla-vor. You can substitute any brandy for the Pisco. For an extra special cookie, make your own dulce de leche.

Variation: To make chocolate-dipped alfajores, heat 8 ounces chocolate chips with 1 Tbsp shortening and 1 Tspcorn syrup in the microwave for 30 second intervals, stirring after each 30 seconds, until the chocolate is mel-ted. Dip half of the cookie (sandwiched with its filling) into the chocolate. Lift the cookie out and scrape along theedge of the bowl to remove the excess chocolate. Place on a cookie sheet lined with wax paper and let cool.When the chocolate has mostly set, roll the edges in the toasted coconut.

Ingredients1 3/4 cups cornstarch1 cup all-purpose flour1/2 Tsp baking powder1 Tsp salt1 cup butter1/2 cup powdered sugar1–2 Tbsp Pisco or Brandy1 tsp vanilla1 cup dulce de leche1/2 cup toasted coconut, finely chopped

InstructionsPreheat oven to 177°C/350 °F.Place the cornstarch, flour, baking powder, and salt in abowl and mix briefly.Cut the butter into small pieces and add to the flour mixture,blending with your fingers until the mixture is smooth. Addthe powdered sugar, vanilla, and Pisco, and mix with yourhands until the dough is well mixed and smooth (add anot-her tablespoon or two of Pisco if dough is too crumbly to forma ball). Let the dough rest in the refrigerator for 30 minutes.Roll out dough to 3/8" thickness, and cut into 2 inch circles.Place cookies on baking sheet lined with parchment paper.Bake cookies for 10–15 minutes, until they are barely gol-den brown. Let cookies rest 5 minutes on the baking sheetand then transfer to a cooling rack to cool completely.To fill the cookies, spread one cookie with dulce de lecheand top with second cookie.Roll the edges in the coconut. Store in an air-tight container.

52

AmeropaBrazil

Ameropa do BrasilRua Joaquim Floriano1052 - Sala 3204534- 004 - Itaim BibiSao Paulo - SPBrasilPhone +55 1130 [email protected]

53

Starter

Sopa de Palmito (Heart of Palm Soup)serves 2–4

Ingredients1 tin of hearts of palm, drained and rinsed4 Tbsp of butter4 Tbsp of flour480 ml of warm chicken stock240 ml of milk240 ml of double creamWhite pepper, to taste

InstructionsPlace the palm hearts in a food processor or blender andpuree until smooth.

Melt the butter in a saucepan, add the flour and cook overlow heat, stirring constantly, until thickened.

Slowly add the chicken stock, stirring constantly to avoidlumps.

Blend in the pureed palm hearts then add the milk andcream mixing well.

Bring to a simmer, but do boil.

Add white pepper to taste.

Serve hot.

54

Main Course

«Tutu de feijão» is a typical typical Brazilian dish. It is made with mashed beans and thickened with toasted maniocflour (farinha de mandioca torrada).

Tutu de Feijão (Beans with Manioc Flour)serves 2–4

Ingredients2 cups of cooked beans2 Tbsp of oil1 small chopped onion1 clove of crushed garlic1–2 cup(s) of water1 bay leafparsley and spring onion (optional)1 Tsp of salt1 dash of ground black pepper4–6 Tbsp of toasted manioc flour to thicken

Notes«Farinha de mandioca torrada» is toasted manioc flour.You can find «farinha de mandioca» in Brazilian grocery stores.Instead of pinto beans, you can use black beans.

InstructionsSauté the onion and the garlic in hot oil.

Add the beans, the water, all the seasonings and stir well.

Bring it to a boil under medium heat until the liquid is thick.

Remove the bay leaf and puree the beans with a hand blender.

Add the manioc flour little by little, stirring constantly.

Stop adding manioc flour when the mixture is like a puree.

Put the mashed beans in a bowl and serve it.

55

Dessert

Pé-de-Moleque

Pé-de-moleque («urchin foot») is a traditional sweet from the Brazilian cuisine made of peanuts and jaggery ormolasses. The origin of name lies in the fact that most streets in colonial Brazil were made by laying down va-rious odd rocks in a loose layer of sand/dirt, and having street-boys stomp on them to flatten the surface.Streets made by this method came to be called «pé-de-moleque.» The appearance of the peanuts stuck toget-her by molasses was found to be similar to that of these types of streets.

Ingredients2 lb brown sugar1 lb peanutsHalf bar of butter or margarine

InstructionsOn a low flame burner use a regular cooking pan to meltyour brown sugar but make sure to stir it all the time.

Add your roasted, peeled peanuts, with or without the ad-dition of macerated peanuts, as well.

Gently stir over low heat until it gets close to crystallizing.

Then place it on a plain stone or metal surface (with a thinlyoiled with butter to ease removal) in pieces similar in size tocookies.

This traditional preparation results in soft, irregularly-shapedsweets of a dark brown color.

PS: Make sure to wait for them to be completely cold be-fore you remove them.

Now you have a different but delicious snack to enjoy andshare with your family and friends.

56

AmeropaIndia

Ameropa India Pvt. Ltd.C620-621, 215 AtriumChakala, Andheri Kurla RoadAndheri (East)Mumbai 40059IndiaPhone +91 22 [email protected]

Ameropa India Pvt. Ltd.Raisina RoadLe Meridien Commercial Tower, 7th floorNew Delhi 110001IndiaPhone +91 11 [email protected]

57

Starter

Paneer Shashlik (BBQ Cottage Cheeses with grilled Vegetables)

Ingredients2 Tbsp lemon juice1/2 tsp garam masala (equal proportions of carda-mom, cinnamon, cloves, nutmegs, mace blendedto together in powder form)1 Tsp salt to taste¼ Tsp black pepper½ Tsp red chilli powder1 Tbsp cornflour1 Tsp ginger garlic paste1 Tbsp olive oil2 onions medium size cut into 1 inch squares250 g cottage cheese cut into 1 ½ inch cubes2 medium size capsicums cut into 1 inch squares2 medium size tomatoes cut into 1 inch squares

InstructionsMix lemon juice, garam masala, salt, black pepper, red chillipowder, cornflour, ginger garlic paste and olive oil togetherinto a paste and apply to onions, cottage cheese, capsi-cums and tomatoes.

Put the above on skewers as shown in the picture andBBQ it or bake it till well done.

Garnish with lemon wedges, mint chutney and onion rings.

58

Main Course

Chicken Tikka Masala (Butter Chicken)serves 4

Ingredients50 g unsalted butter1 Tbsp ginger garlic paste1/2 Tbsp red chilli powder200 ml tomato puree1 Tbsp salt1/2 Tbsp Garam Masala1/2 Tsp dry fenugreek leaves1 Tbsp sugar1/2 cup cream (full fat)500 g Chicken Tikka (= 500 g bonelesschicken from leg and thigh, pieces cutinto 1 ½ cubes each)

InstructionsIn a pan, add butter, ginger garlic paste, red chilli powderand stir for a few seconds on medium heat.

Add tomato puree, salt, Garam Masala, fenugreek and sugarto it.

Let it cook for 5–7 minutes till the gravy thickens to a smoothpaste.

Add cream to it and stir frequently till it comes to a boil.

Add prepared chicken tikka pieces to it and simmer it for5 minutes.

Garnish with ginger jullians and serve hot with Indian bread(Naan/Parantha) or Pita bread.

59

Dessert

Kheer (Rice Pudding)serves 4

Ingredients2 liter milk½ cup rice (nicely washed)1 cup sugarPinch of saffron¼ Tsp cardamom powderNuts to garnish (almonds, pistachios and raisins)

InstructionsPut milk in a non-stick pan and bring it to a boil.

Add rice and stir occasionally so that the rice does notstick to the bottom of the pan.

Reduce the heat to medium and cook until the milk hasbeen reduced to half. Make sure the milk does not burn.

Add sugar.

When rice has been cooked properly (turns soft but notmushy) add saffron.

This would take 20–30 minutes.

Take it off the heat.

Garnish with nuts and serve it hot or cold.

60

AmeropaChina

Ameropa (Beijing) Trading Co. Ltd.Room 802-803, Soho Nexus Center,No.19 Dongsanhuan North Road,Chaoyang District,Beijing 100020ChinaPhone +86 10 659 783 [email protected]

61

Starter

Stewed Black-bone Chicken with Ginseng

IngredientsA half of black-bone chicken10 grams of Ginseng4 Jujube4 GingerSalt

InstructionsClean the black-bone chicken and cut it into large pieces;cut the ginger into slices; and rinse the ginseng.Put the black-bone chicken into the pot, measure out therequired amount of water with a slow cooker; then stew it.Do not cover the lid, cook until the water is boiled, thenturn off the fire.Clean the floating foam from the black-bone chicken.Divide the ginseng, jujube and ginger respectively into twoparts, put them in the slow cooker.Put the black-bone chicken and water into two differentslow cookers.Take out a big pan, and put the two slow cookers on it,adding water to 1/3 of the slow cookers.After the water boiled, simmer for 3 hours with middle fire,as the water will dry in the pot, add water two or threetimes in case.At last, open the lid of slow cooker, and clean the floatingfoam on the surface.Put a small amount of salt, as the soup tastes very fresh,do not put too much salt.

Braise soup is of the most famous cooking of Guangdong cuisine. According to the modern medical research,black-bone chicken contains rich melanin, protein, vitamin B and other 18 kinds of amino acids and 18 kinds oftrace elements, among which, the amount of niacin, vitamin E, phosphorus, iron, potassium and sodium in theblack-bone chicken are higher than the ordinary chicken, but lower in cholesterol and fat. Amino acids and ironelements of black-bone chicken are much higher than the ordinary chicken, so it embraces a high nutritionalvalue. Ginseng is also very suitable for busy persons, who are lack of sleep, even if long-term use is harmless.

62

Main Course 1

Tofu is an ancient traditional food as well as one of the most popular cooking ingredients in China. It embraceshigh protein, low fat, low calorie, low cholesterol and other advantages and it is recognized as the ideal food,and has become an integral part of Chinese diet culture. Minced Crab Meat & Bean Curd is a typical deliciousShanghai cuisine.

Minced Crab Meat & Bean Curd

Ingredientsapprox. 250 g crab meat1 long block of tofugreen Chinese onionGingerCooking wineSoy sauceSaltSoluble starchPepper

InstructionsCut one green Chinese onion into small pieces, the otherone into mince.

Put some oil into the pan, then put the pieced green Chineseonion and the ginger slices into it, for a while get them out,put the crab meat into the left oil, then put some ginger,cooking wine, and pepper, stir well and get them out to aplate.

Cut the tofu into long thick slices, fry both sides with oil, putsome crab meat, soluble starch, salt, and cooking wine.

Put them to a plate, sprinkle some chopped green Chineseonion, it’s done.

63

Main Course 2

Beijing Roast Duckserves 6–10

Beijing Roast duck is thought to be one of the most delicious dishes all over the world; most visitors coming toBeijing will never forget to have a try. Eating Peking duck is seen to be one of the two things you are absolutelysupposed to do while in Beijing.

Ingredients1 duck (5–6 lb)8 cups water1 slice ginger1 scallion, cut into halves3 Tbsp honey1 Tbsp white vinegar1 Tbsp sherry1 and 1/2 Tbsp cornstarch, dissolvedin 3 Tbsp waterscallions for garnish

InstructionsClean the duck. Wipe dry and tie string around neck.Hang duck in cool, windy place 4 hours.Fill large wok with water. Bring to boil. Add ginger, scallion,honey, vinegar, and sherry. Bring to boil. Pour in dissolvedcornstarch. Stir constantly.Place duck in large strainer above larger bowl. Scoop theboiling mixture all over the duck for about 10 minutes.Hang duck again in cool, windy place for 6 hours untilthoroughly dry.Place duck breast side up on a greased rack in ovenpreheated to 350 degrees. Set a pan filled with 2 inchesof water in bottom of oven (this is for drippings). Roast30 minutes.Turn duck and roast 30 minutes more. Turn breast sideup again. Roast 10 minutes more.Use a sharp knife to cut off crispy skin. Serve meat andskin immediately on a pre-warmed dish.The duck is eaten hot with hoisin sauce rolled in MandarinCrepes. Garnish with scallion flowerets.

64

AmeropaSingapore

Ameropa Asia Pte Ltd.One Temasek AvenueMillenia Tower, #31–02Singapore 039192SingaporePhone +65 6499 08 [email protected]

65

Starter

Singapore Chilli Crab

Ingredients2 large Dungeness crabs (frozen is fine)4 fresh red chili peppers, sliced thinly6 shallots, sliced finely1 small ginger root, sliced4 cloves garlic, chopped coarsely1 large onion, choppedTomato ketchupChili sauceVegetable oil for frying2 cups waterSugarSalt1 large egg, beaten1 Tbsp cornstarch mixed with 4 Tbsp waterWok, or large frying pan

InstructionsChop crabs into quarters and break off the claws. Crackopen the shells with a wooden mallet or the blunt side ofyour cleaver.

Blend the red chili peppers, shallots and ginger root into apaste in a food processor.

Pour 3 tablespoons of vegetable oil in a wok and fry thecrabs on a medium heat for 2 to 3 minutes. Remove thecrabs and drain the oil on paper towels.

Sauté chopped garlic and onion in the wok on a high heat.Add the paste mixture from Step 2 and fry until fully fragrant.

Add the crabs to the water. Stir well until water starts to boil.

Add tomato sauce, chili sauce, sugar and salt to taste. Stirthoroughly. Pour in the cornstarch and water mixture. Lowerthe heat and slowly stir in the beaten egg in one direction.

Allow the sauce to thicken, your Singapore Chilli Crab is done.

Serve with French bread or white rice

66

Main Course

Nasi Padang

Ingredients1 cup of dried anchovies2 cups of rice (Recommend cooked and refrigera-ted for at least 1 night)12 prawns with or without shell2 eggs2 Tbsp of light soy sauce1 Tbsp of dark soy sauce1 Tbsp of belacan (Shrimp Paste which can be re-placed by 2 tbsp of fish sauce)1 Tbsp of chilli paste (Recipe below)1 medium white onion, sliced or chopped2 cloves of garlic, chopped1 shallot, chopped4 chilli padis1 Tbsp of anchovies stock granules

Ingredients for Chilli Paste10 fresh chilies8 shallots1 small knob (half of thumb size) of ginger (optional)1 Tbsp of sugar1 1/2 Tbsp of light vegetable oil

InstructionsHeat up a wok with 1 tbsp of vegetable oil reasonably hot,scramble the eggs and take them out to set aside. (For kids,the scrambled eggs are usually a hit.)Add in 2 Tbsp of oil in the same wok, stir fry the prawns untilcoloured and cooked, take out and leave aside.The same with anchovies add in 3 Tbsp of oil to be heated upuntil it smokes, toss in the anchovies to fry until golden brown.Take them out and set aside. There should be some oil leftover in the wok. Keep it there, toss in chopped shallots to stirfry briefly. Followed by garlic, before they brown, add in onion.If using anchovies stock. Now, add in the stock granules fol-lowed by a dash of water to dilute the granules, reduce thestock liquid for 30 sec.Then, add in the overnight rice. Break up all rice lumps andstir fry briefly into the ingredients for 1 min.Now, add in the above mentioned ingredients (Soy sauce,Chill Paste and Chilli Padi) to stir in evenly. When the soysauce colour is even on all the rice grains, throw in the coo-ked ingredients from Step 1–Step 3.Stir fry the rice and ingredients evenly. Add a wee bit of saltto taste if needed (the anchovies are preserved and salted,go easy on salt here).Plate it while it’s hot with the prawns on top of the fried rice.

Instructions to make Chili PasteAdd a dash of water to thin the paste out if it turns out too thick.Blend the above mentioned ingredients in a blender.

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Dessert

Goreng Pisang

Ingredients1/2 cup self-raising flour1/4 cup corn flour1 Tbsp rice flourPinch of salt1/2 Tsp baking powder180 ml water1½ tbsp oil5–6 bananas, halvedOil for deep-frying

InstructionsCombine the various flours, salt and baking powder in amixing bowl.

Pour in water and combine into a batter.

Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil forthree to four minutes or until crispy and golden brown.

Remove and drain on paper towels.

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AmeropaAfrica

Ameropa Commodities (Pty) Ltd.Ground Floor, ABCON HouseFairway Office Park, 52 Grosvenor RoadBryanston 2021Republic of South AfricaPhone +27 11 463 [email protected]

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Starter

BraaiThe word braai is Afrikaans for «barbecue» or «grill»

IngredientsChicken wings, legs and breasts (can be marinated)Chops & steaks (lamb, pork, beef)Boerewors (sausages)Vegetables (maize on the cob, baked potato, etc),SaladsPizza

Condiments:ChutneySour CreamKetchupGraveyBiltongMieli Pap (aka Polenta)Salads

Remi’s Vinaigrette:1 Tbsp Maille Dijon mustard3 Tbsp red wine vinegar9 Tbsp virgin olive oilSalt & PepperThyme

Optional: spring onions (add to the mustard5 min before adding the olive oil)

InstructionsStart Your Braai!

Braai!

Enjoy!

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Main Course

Potjiekos: Ostrich PotjieIn South Africa, potjiekos literally translated «small pot food», is a stew prepared outdoors in a traditional round, castiron, three-legged pot (the potjie) which is found in the homes and villages of people throughout Southern Africa.

Ingredients30 ml cooking oil1,5 kg ostrich neck slices4 leeks, sliced (other meat works well, too:lamb, zebra, antilope)2 fat cloves garlic, crushed5 ml dried or 1 sprig fresh rosemary250 g brown mushrooms, sliced30 ml boiled green peppercorns, bruised75 ml brandy, 50 ml dry sherry375 ml dry red wine or 1/2 red winewith 1/2 chicken stock30 ml lemon juice15 fresh pickling onions, peeled10 small whole carrots8 small, peeled potatoes or un-peelednew potatoes scrubbed clean1 x 300 g packet creamed spinachand mushrooms, thawed (can be replaced with250 g cooked, chopped and flavoured spinachmixed with 125 ml sour cream. Flavour thespinach with some of the following: bacon, ham,cheese, nutmeg and lemon juice).15 ml cake flourA little milkPinch of nutmegSalt to taste

InstructionsHeat the oil in the pot and brown the meat a little at a time.Remove and set aside.

Fry the leeks, garlic, rosemary, mushrooms and peppercornsin the same pot.

Return the meat to the pot.

Heat the brandy slightly, pour over the meat, and ignite. Addthe heated sherry, red wine and lemon juice once the flameshave died down.

Cover with the lid, reduce the heat and simmer for 21/2 hoursor till the meat is almost tender.

Layer the vegetables, except the spinach, on top of themeat, cover, and simmer for a further 45 to 50 minutes.

Mix the spinach mixture with a paste of cake flour and milkand spoon carefully over the food in the pot. Season withnutmeg and salt, cover and simmer for a further 15 minutes.

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Dessert

KoeksistersKoeksisters are a traditional South African sweet dessert.

Ingredients Koeksister Batter1 egg2 cups flour6 Tbsp milk6 Tbsp margarine or butter2 Tsp baking powder1 Tsp salt

Sift the flour, baking powder and salt into a mixingbowl. Cut or rub the margarine or butter into thedry ingredients. Beat an egg thoroughly and addit to the milk. Add this to the flour mixture, takingcare to handle as little as possible.

Ingredients Koeksister Syrup4 cups sugar1 cup water1 Tsp cream of tartar½ Tsp tartaric acid1 Tsp vanilla essence or 1 tsp grated orange rindor 1 Tsp ground cinnamon or 1/3 tsp ground ginger

Add the dry ingredients to the water and bring themixture to the boil. Allow it to simmer for 10 min.or until syrupy. Set the syrup aside to cool. It isadvisable to make the syrup first and to leave itin the fridge overnight.

InstructionsRefrigerate the dough for at least one hour. Roll out thedough to a thickness of ¼ inch.

Cut into strips that are approximately 31/2 inches long and1 inch wide.

Cut each strip into three lengthways, leaving one sideuncut, and plait the pieces, pressing the cut ends togetherfirmly.

Pre-heat vegetable oil in a deep pan and remove half of thesyrup from the fridge.

Deep-fry the koeksisters in the oil until golden brown.

Drain them for a few seconds on absorbent paper.

Dip the koeksisters into the cold syrup, for a few seconds,whilst they are still hot. This will seal the syrup outside andleave the inside of the koeksister dry in contrast.

The syrup will gradually become hot, so when you have doneabout half of the koeksisters take the remaining syrup fromthe fridge and use this for the balance of the koeksisters.

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AmeropaAustralia

Impact Fertilisers Pty Ltd.Level 14, 380 St. Kilda RoadMelbourne, VIC 3000AustraliaPhone +61 0 3 9649 [email protected]

73

Starter

Smoked Salmon and Spinach Quiche

Ingredients2 sheets frozen shortcrust pastry100 g frozen spinach, thinly sliced6 eggs1/4 cup (60ml) cream100 g smoked salmon, cut into strips4 spring onions, sliced, white part only

Preheat oven to 190°C (170 °C fan-forced)

InstructionsGrease a 23 cm loose-based flan tin or pie dish and linewith the shortcrust pastry, trimming to fit the tin.

Place the tin on an oven tray, prick the pastry lightly with afork.

Cover pastry with baking paper; fill with baking weights ordried beans or rice.

Bake for 15 minutes; remove weights and paper, bake for afurther 10 minutes or until pastry is browned lightly.

Whisk eggs in a medium bowl, then whisk in the cream.

Season with salt and freshly ground black pepper.

Sprinkle the smoked salmon, spinach, onion, and mozza-rella cheese over the pastry case.

Carefully pour over the egg mixture.

Bake for 25 minutes or until just set

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Main Course

Lamb Cutlets with roasted Potatoes

Ingredients1 kg of lamb cutletsSalt & cracked black pepper2 Tbsp of chopped rosemary1 lemon sliced3 garlic cloves crushed10 chat potatoesOlive oil

InstructionsCombine garlic with two tablespoons of oil, rosemary, andlemon in a bowl.

Add lamb season with salt and pepper, toss to coat. Mari-nate for 15 minutes.

Preheat oven to 180°C .

Meanwhile part cook the potatoes in a pan of boiling saltedwater for 5–6 minutes then drain.

Flatten each potato with a potato masher and place in anoiled roasting pan.

Drizzle with remaining 1 tablespoon of olive oil and seasonwell. Roast in the oven for 15 minutes or until golden.

Meanwhile, heat a large frypan over medium-high heat. Searthe lamb on all sides.

Place lamb and any pan juices on top of the potatoes withlemon slices and roast for 10 minutes (for mediumrare, oruntil cooked to your liking).

Remove lamb, cover loosely with foil and rest for 5 minutes.

Serve the lamb on the potato mixture.

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Dessert

Pavlova

Ingredients4 egg whites11/4 cup of castor sugar1 Tsp of vinegar1/2 Tsp of vanilla300 ml of thickened creamStrawberries or any other fruit

InstructionsUse a large flat-sided backing tray.

Cover with non-stick baking paper and mark 2 equal cir-cles on paper with a pencil – leave room for spreading.

Beat egg whites until soft and thick.

Gradually add sugar a little at a time and continue beatingon high speed until very thick.

Beat in vinegar and vanilla

Pile meringue equally into circles.

Bake at 150°C for about 1 hour.

Sandwich together with cream and top with strawberries orother berries.

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Helpful Hints

Abbreviations1 Tsp = 1 teaspoon1 Tbsp = 1 tablespoon1 lb = 1 pound1 g = 1 gram1 kg = 1 kilogram1 l = 1 liter = 1000 mililiters (ml)

Conversion FormulasOunces to grams: multiply ounce figure by 28.3 to get number of gramsGrams to ounces: multiply gram figure by .0353 to get number of ouncesPounds to grams: multiply pound figure by 453.59 to get number of gramsPounds to kilograms: multiply pound figure by 0.45 to get number of kilogramsOunces to milliliters: multiply ounce figure by 30 to get number of millilitersCups to liters: multiply cup figure by 0.24 to get number of liters

Weights & Measures (U.S.) Grams1 pinch less than 1/8 Tsp (dry) 0.51 dash = 3 drops to 1/4 Tsp (liquid) 1.251 Tsp 5.03 Tsp = 1 Tbsp = 1/2 oz (liquid or dry) 14.32 Tbsp = 1 oz (liquid or dry) 28.354 Tbsp = 2 oz = 1/4 cup (liquid or dry) 56.708 Tbsp = 4 oz = 1/2 cup (liquid or dry) 113.4016 Tbsp = 8 oz = 1 cup = 1/2 Ib 226.8032 Tbsp = 16 oz = 2 cups = 1 Ib 453.664 Tbsp = 32 oz = 1 qt = 2 Ibs 907.0

Equivalents1 cup = 8 oz = 1/2 pint (liquid)2 cups = 16 oz = 1 pint (liquid) 2 pints = 1 qt (dry)1 qt = 1 liter (liquid)1 large egg = 2 oz1 egg yolk = 1 Tbsp plus 1 Tsp1 egg white = 2 Tbsp plus 2 Tsp

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Please remember this is a guide only and not exact conversions.

As a rule of thumb Celsius is roughly half the Fahrenheit temperature.

Fan assisted ovens are usually set approximately 25 degrees Celsius (i.e. approximately 50 degreesFahrenheit) lower than others and cooking time is reduced by 10 minutes for every hour of cooking time.

Different manufacturers and oven types do vary, so always refer to your cooker instruction book.

Degrees Fahrenheit (°F) Degrees Celsius (°C) Gas Mark Description

225 110 1/4 Very slow250 120/130 1/2 Very slow275 140 1 Slow300 150 2 Slow325 160/170 3 Moderate350 180 4 Moderate375 190 5 Moderately hot400 200 6 Moderately hot425 220 7 Hot450 230 8 Hot475 240 9 Very Hot

Helpful Hints

78

Spice Chart

Celery Seeds, ground. Stronger then celery flavor. Salad dressings, potatoes, veggies, soups,beans, and pork.

Chile Peppers Ground, dried whole, pepper flakes. Made by grinding hot chilies. Countless types frommany countries. Mild to blistering hot. Soups, stews, beans, sauces, poultry, greens;add to most foods for that extra kick.

Chile Powder Ground mixture commonly of chili peppers, paprika, cumin, black pepper. Spicy, hot ormild. Chili, beans, Mexican dishes.

Curry Ground. Mixture of numerous spices including cloves and cumin. Buy high-quality. Basespice for curries; use also in tomato sauces, stews.

Fennel Seeds, ground. Licorice-like, stronger then fresh fennel. Bread, fish, Italian dishes, sau-sage, tomato sauces. Toast ground or seeds to enhance flavor.

Ginger Fresh root, ground, candied. Pungent, spicy. Grate, mince to use in chicken, squash,sesame noodles, applesauce, chutneys, marinades. Ground and fresh have much diffe-rent flavors. Predominate in Asian cooking.

Mustard Seeds, ground. Often hot, pungent. Several varieties available. Vegetables, stews, relis-hes, seafood, salad dressings. Seeds can be toasted to enhance flavor.

Nutmeg Whole, ground. Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage,spinach.

Paprika Ground. Made from red peppers. Can be mild or hot and pungent. Not just for garnish.Buy highquality with fresh peppery aroma. Seafood, vegetables, eggs; good with almostanything.

Pepper Whole berries, ground. Most common of all spices. Hot peppers, sweet peppers andpeppercorns are from same plant. Peppercorns are black, white and green--dependson level of maturity. Pink peppercorns are a distant relative. Use on everything includingsweets and fruits. Buy a pepper mill and whole peppercorns. You'll be glad you did.

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Basil Sweet, sunny flavor, versatile. Use with green beans, peas, potatoes, chicken dishes, tomatosauces, and salads. Add at end of cooking time or an prepared dish.

Bay Leaves Pungent, mint like; dried leaves more widely available. Used in sauces, stews, stocks, gum-bos; many varieties.

Olives Delicate onion flavor, never overpowering. Use at end of cooking or as final flavor garnish.Chop finely; snip with scissors. Great with eggs, salads, potatoes dishes, poultry, sauces.

Dill Pungent, tangy; dominate, use alone or with parsley. Seeds also have strong flavor. Salmon,peas, eggplant, cabbage, cucumber yogurt sauces, salads, pickling; predominate in Medi-terranean cooking.

Lemon Grass Lemony with hints of ginger. Used in savory dishes and meat, poultry, seafood and vege-table curries. lt harmonizes well with coconut milk, especially with chicken or seafood. Thestems are used in teas, pickles and in flavoring marinades.

Majoram Oregano like but sweeter. Fish stews, stuffing's, carrots, greens, beans, egg dishes.Mint Strong; sweet. Teas, desserts, lamb, fish, salads. Used in Moroccan dishes.Parsley Clean bright flavor. Good with almost any savory food; all seafood, beef, chicken, potatoes,

sauces, soups, salads. Fresh is better than dried.Rosemary Fresh, piney, pungent; easily overpowers. Chop finely and use lightly. A must with poultry,

potatoes, white beans, lamb, breads, fruit salads.Thyme Earthy, subtle, versatile; use whole sprigs in soups, stews. Pluck leaves and add at all stages

of cooking. Excellent in most dishes especially seafood, poultry, pork, veal, tomato, vegeta-bles, breads. Retains good flavor when dried.

Herb Chart

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Ingredients

1cup sugar plus 1Tbsp cornstarch processed in food processor

11/4 cup sugar plus 1/4 cup water

1/3 Tsp baking soda plus 1/2 Tsp cream of tartar

1 cup all purpose flour, sifted, 11/2 Tsp baking powder plus1/2 Tsp salt

7/8 cup sifted all-purpose flour

1/2 cup margarine (do not substitute whipped or lowfatmargarine when baking)

1 cup lowfat milk or yogurt plus 1/2 Tsp coconut extract

7/8 cup skim milk plus 3 Tbsp butter

3/4 cup skim milk plus 1/3 cup butter

1 cup plain low-fat or non-fat yogurt plus 1 Tbsp cornstarchif used in cooked products

3 Tbsp lemon juice or 11/2 Tsp lemon extract

1 Tbsp dried minced onion or 1 Tsp onion powder

1 bouillon cube or 1 Tsp bouillon granules, dissolved in 1 cupboiling water

1/8 Tsp garlic powder or minced dried garlic

1 Tbsp chopped green onion (scallions) tops

1 Tsp bottled steak sauce

1 cup powdered or confectioner's sugar

1 cup honey

1 Tsp baking powder

1 cup self-rising flour

1 cup sifted cake flour

1/2 cup (1 stick) butter

1 cup buttermilk, light

1 cup cream, light

1 cup heavy cream

1 cup sour cream, low fat

1 medium lemon

1 medium onion, chopped

1 cup beef or chicken broth

1 small clove garlic

1 Tbsp chives, chopped

1 Tsp Worcestershire Sauce

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If food looks or smells bad – throw it out.

Keep everything in the kitchen clean. Kitchen sinks, utensils and surfaces should be washed in hot, soapy water.Kitchen antibacterial cleaners are also great for countertops and handles an oven door, dishwasher, refrigerators,and cabinet doors.

1. Keep hot foods hot.2. Keep cold foods cold.3. Don't cross-contaminate.

Keep two separate cutting boards — one for raw poultry, raw meat, and seafood and another board for veget-ables and fruits.

After each use, wash cutting boards with hot, soapy water; if the board is dishwasher safe, run it through the dish-washer. Sanitize with a mixture of chlorine bleach and water or use a commercially produced disinfecting kitchencleaner on cutting boards used for cutting raw products. Let the board stand with the solution on it for 3 minutes;rinse thoroughly and air-dry.

Keep raw food separate in shopping cart and in refrigerator.

Thaw food an a plate or tray large enough to trap juices.

Wash all fruit and vegetables with a vegetable brush.

Cold food should not stand at room temperature longer than 2 hours. Ice crystals an frozen items are signs thatfood may have been refrozen. Completely cool baked items before freezing.

Proper hand washing can eliminate nearly half of all cases of food borne illness. lt is recommended to thoroughlywash hand for at least 20 seconds with soap and warm water before and after: Handling food, especially raw meat,poultry, fish, shellfish and eggs. Between jobs like cutting up raw chicken and making a salad.

Proper kitchen cleaning is also important. Be sure to: Wash dish towels often in hot water in the washing machine.Either wash sponges in a dishwasher or replace sponges once a week.

Reheating gravies, sauces and soups should come to a rolling boil for 1 minute, stirring constantly before serving.

The Basics of Food Safety

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Impressum