1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
2012 International Festival Recipe Book
Index
Humita (Argentina)
Natilla Colombiana (Colombia)
Nanaimo Bar (Canada)
Brigadeiro (Brazil)
Llapingachos with salsa de mani (Ecuador)
Mamak Mee Goreng (Malaysia)
Chloe Basmati Rice (India)
Kuwaiti Chicken Mechbous (Kuwait)
Syrian Fattoush Salad (Syria)
Kjotsupa (Nordic)
Kabsa (Oman)
Polenta con Funghi Trifolatio (Italy)
Lamingtons (Australia)
Es Apokat (indonesia)
Botifarra Amd Mongetes (Catalonia)
Yakisoba (Japan)
Bratwurst with Pineapple Saurkraut (Germany)
Khoresh Bademjoon (Persia)
Basboussa (UAE)
Mdardara (Lebanon)
Chicken Flautas (Mexico)
Victoria Sponge Cake (UK)
Christmas borscht (Russia)
Oyate Buffalo Stew (AISES)
Aaloo Ka Bhurta (Pakistan)
Mocca Bollar (CU International/ BFIS)
Jollof Rice (Africa)
Jiaozi (China)
1 Humita Ingredients: 2 onions 1 red bell pepper 1 yellow bell pepper 60 oz frozen and/or canned and/or fresh boiled corn ¼ cup butter 2tsp salt 2 tsp black pepper ½ tsp paprika 1 tsp oregano 2 cups whole milk 2/3 cup goat cheese (or other strong creamy cheese) Instructions: 1) In a large pot, finely dice the onions and bell peppers. 2) Sautee all the onions and peppers with the all butter until the onion becomes translucent. 3) Add the oregano. 4) In a blender, lightly blend all of the corn, adding some of the milk if it gets too dry. 5) Add the corn to the large pot with the onions and peppers. 6) Add the rest of the milk. 7) Add the salt, pepper and paprika. 8) Keep stirring on mild heat for about an hour, or until the humita is hot and creamy. 9) Add the cheese and stir. 10) Serve warm, like soup. 2 Natilla Colombiana (Colombian-‐Style Pudding) Ingredients (About 6 Servings) 3 cups whole milk 1 cup cornstarch 1 cup coconut milk ½ cup grated coconut 2 cinnamon sticks 1 can (14 oz) condensed milk ½ teaspoon vanilla extract 1/3 cup sugar or to taste Pinch salt 1 tablespoon butter Cinnamon powder to taste Directions 1. Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside. 2. Place the coconut milk and grated coconut in the blender and blend until smooth and set aside. 3. Place the rest of the milk and cinnamon sticks in a medium pot and bring the mixture to boil over medium-‐low heat. When the milk is a little warm, but not boiling, add the coconut mixture. 4. When the milk starts boiling, add the condensed milk, sugar and salt. Stir well with a wooden spoon. Add the milk and cornstarch mixture and continue stirring constantly. Add the vanilla extract. Reduce the heat to low and continue stirring until the Natilla thickens, about 2-‐ 4 minutes. Add the butter, stir and remove from the heat. Discard the cinnamon sticks. Ladle into a serving dish or individual custard cups. Sprinkle cinnamon powder on top and let it cool at room temperature for at least 1 hour. Refrigerate until ready to serve. 3 Nanaimo Bar Recipe: Bottom Layer ½ cup unsalted butter (European style cultured) ¼ cup sugar 5 tbsp. cocoa 1 egg beaten 1 ¼ cups graham wafer crumbs ½ c. finely chopped almonds 1 cup coconut Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and Thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an Ungreased 8" x 8" pan. Second Layer ½ cup unsalted butter 2 Tbsp. and 2 Tsp. cream 2 Tbsp. vanilla custard powder 2 cups icing sugar Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. Third Layer 4 squares semi-‐sweet chocolate (1 oz. each) 2 Tbsp. unsalted butter Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over Second layer and chill in refrigerator. 4 Brigadeiro Ingredients 1 can of condensed milk 4 tablespoons of cocoa powder 1 tablespoon of butter Instructions 1) Put everything on a pan and mix. 2) Let it cook slowly for around 10min or until it don't stick to the bottom of the pan. 3) Keep mixing the whole time, or the bottom will burn. 4) Let it get cold. 5) Serve it in small cups. 5 Llapingachos with salsa de mani Llapingachos Ingredients: ¾ cup peanut butter (unsweetened) ½ cup finely diced white onion 1 tsp cumin 1 tsp ground achiote (find it at Sunflower Market, also known as Annatto, its purpose is to season and add color but you don’t have to use it, picture below for reference). 1 cup milk 2 tbs butter 1 hard-‐boiled egg, finely chopped 1 tbs finely chopped cilantro 3 tbs finely minced or sliced white onions 1/16 tsp. of salt Preparation: 1. Mix the peanut butter with ½ cup of milk to help dissolve the peanut butter. 2. Heat the butter, add the onion, achiote, cumin and salt, cook until the onions are soft. 3. Add the butter and milk mixture, as well the remaining ½ cup of milk. 4. Stir well and simmer for about 10 minutes. 5. Add the chopped hard-‐boiled egg and cilantro. 6. Serve warm. salsa de mani or peanut sauce Ingredients: ¾ cup peanut butter (unsweetened) ½ cup finely diced white onion 1 tsp cumin 1 tsp ground achiote (find it at Sunflower Market, also known as Annatto, its purpose is to season and add color but you don’t have to use it, picture below for reference). 1 cup milk 2 tbs butter 1 hard-‐boiled egg, finely chopped 1 tbs finely chopped cilantro 3 tbs finely minced or sliced white onions 1/16 tsp. of salt Preparation: 1. Mix the peanut butter with ½ cup of milk to help dissolve the peanut butter. 2. Heat the butter, add the onion, achiote, cumin and salt, cook until the onions are soft. 3. Add the butter and milk mixture, as well the remaining ½ cup of milk. 4. Stir well and simmer for about 10 minutes. 5. Add the chopped hard-‐boiled egg and cilantro. 6. Serve warm. 6 Mamak Mee Goreng (Indian-‐Malaysian Fried Noodles) Ingredients: 1 lb soft yellow noodles (if not, vermicelli noodles will do) [optional] 1 piece boneless chicken breast, about 500 gm (sliced) 5 cloves fresh garlic, peeled and chopped [optional] 10 pieces large shrimp, cleaned and deveined 1 pack fried tofu (cut into small cubes) 100g Chinese chives (or normal chives) 3 large eggs 2 tbsp sambal oelek * 2 tbsp sweet/dark soy sauce 1 tbsp soy sauce 1 tbsp chicken bouillon powder 1 stalk scallion, cut into 2 inch pieces fried shallot for garnishing 2 tbsp oil *Sambal Oelek Chili Paste (Huy Fong Brand) from Asian Seafood Market, $1.59 for ~250ml bottle (2829 28th St Boulder CO 80301, phone number: 303-‐541-‐9377) Method: 1. Heat wok or large skillet to medium high heat with oil .When skillet or wok is hot enough, add in eggs, scramble eggs for 2 minutes , then dish out and set aside. Add in garlic, fry garlic until fragrant, then add in sliced chicken and shrimp and cook for 1 minute. 2. Increase heat to high, add sambal oelek, soft yellow noodle, sweet/dark soy sauce, chicken bouillon powder and soy sauce. Mix all ingredients well. Add in scrambled eggs, fried tofu and Chinese chives, keep stirring at high heat for 5 minutes. 3. Add in cut scallion and dish out. Garnish with fried shallot and serve warm. 7 Chole Bhature Preparation Time : 45 mins. Cooking Time : 1 hour. Serves 4. (Generally, one bowl of chole as shown in picture above with two bhature will serve one person) Ingredients 1 cup Garbanzo Beans, 1/2 tsp cumin seeds* 1 onion, finely chopped 12 mm (1/2") piece of ginger, grated 2 cloves of garlic, grated 2 tsp chole masala* 2 tsp chilli powder* 2 tsp dried mango powder (amchur)* 1/4 tsp turmeric powder* 1 tbsp coriander powder* 1 tsp cumin seeds powder* 2 tbsp oil salt to taste *-‐ Available at the local Indian store India Express 1540, 28th Street, Boulder, CO For serving 1 onion, sliced 4 lemon wedges Method 1.Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown. 2. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute. 3. Add the Garbanzo Beans and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside 8 Kuwaiti Chicken Mechbous (8 servings) Ingredients: 1 large whole chicken ¼ tsp ground cardamon 3 C basmati rice ¼ tsp black pepper, freshly ground ½ C white flour hashu (onion spice) 3 finely chopped medium yellow onions ½ zest of lime 1 cinnamon stick salt to taste 2-‐3 cardamom pods ¼ sugar 3 whole cloves 1-‐½ tbsp extra virgin olive oil ¼ C golden raisins PAM vegetable spray 6 black peppercorns For the Duqqus (tomato sauce) 1 can diced tomatoes or 2 chopped 2 tbsp water fresh tomatoes 2 fresh cloves garlic, minced 1-‐½ tbsp tomato paste Directions: 1. Place raisins in water to soak. 2. Thoroughly wash chicken, including inside. 3. Put chicken in the large pot and cover with water. 4. Add cloves, cardamom pods, peppercorns, and cinnamon stick and bring to a boil. 5. On a medium heat, continue boiling, without a cover, until chicken is done (about 40 minutes. 6. Carefully drain the chicken, reserving the broth for later use. 7. After broth has cooled, skim off fat from the top and remove the spices. 8. Using the defatted broth, cook the rice according to directions on the box or bag. 9. Saute onions in medium skillet sprayed with Pam until translucent. 10. Stirring quickly, add a little bit of water to onions. When browned and water evaporated, set aside. 11. Lightly dust the chicken with flour. 12. Using large skillet sprayed with PAM, brown chicken until crispy brown on all sides, turning frequently. 13. Prepare duqqus by adding water, tomatoes, garlic, raisins, and tomato paste in the small saucepan. Saute until tomatoes are soft, stirring frequently. 14. Pour sauce in small servings 9 10 11 Kabsa Ingredients: 1 whole chicken , cut into 8 pieces 1 cup basmati rice , washed and rinsed 2 tablespoons sunflower oil 2 bay leaves 1 chicken bouillon cube 1 onion , diced 2 garlic cloves , diced 6 green cardamom pods , whole 5 cloves 2 cinnamon sticks 2 black limes 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon salt 1 teaspoon pepper 1 teaspoon ginger 1 teaspoon cardamom , ground 1 (15 ounce) can tomato sauce 4 hard-‐boiled eggs (optional) pine nuts and raisins (optional) Directions: NOTE: place basmati rice in bowl with water over it to expand, it will not cook and will stay hard unless you do this. Leave for 15 minutes at the least. 1. In an 8-‐quart stockpot on medium-‐high heat add onions, garlic and. Allow onions to turn golden. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes, cumin, coriander, salt, pepper, ginger and ground cardamom. Blend well and allow to sauté for 30 seconds. 2. Add tomato sauce and chicken bouillon. Mix well until sauce thickens, reduce heat to low-‐medium. Add chicken allow to sauté for a 1 minute. Rotate chicken so that it gets all of the flavors. Add water until chicken is completely covered. Bring to a full boil then reduce to low. Cook for 35 minutes covered. 3. After the chicken has cooked reserve broth for rice. In a 2-‐quart saucepan, add rice and enough sauce from the chicken just so that the rice is covered. Bring to a boil then immediately turn heat to low and cook covered for eight to ten minutes. Meanwhile, why the rice is cooking turn oven on high broil. Add chicken to a roasting pan and broil for five minutes or until golden. 4. Add cooked rice to a serving platter with chicken arranged on top. Garnish plate with hard-‐boiled eggs, pine nuts, and raisins. 12 Polenta con funghi trifolati (Polenta with mushrooms) Ingredients: . cup of corn meal 1 and . cup of water . a teaspoon of salt 7 ounces of white mushrooms 7 ounces of cremini mushrooms 1 and . cup of chopped parsley 2 cloves of garlic 1 tablespoon of extra virgin olive oil . cup of dry white wine pepper Preparation: 1. Boil the water. When the water is boiling add . teaspoon of salt. Slowly pour the corn meal, while 2. stirring in order to avoid the formation of chunks. Keep stirring (for about 10 minutes) till the polenta 3. forms. 4. Wash and slice the mushrooms. Wash and chop the parsley. Slice the garlic cloves in half. Heat the 5. olive oil in a pan with the garlic till the garlic turns golden/brown. Remove the garlic and add the 6. mushrooms. When the mushrooms start to sizzle, add the wine. Let the wine evaporate, then add the 7. parsley. Cover the pan and cook for 10 minutes. At the end add the pepper. 8. Cover the polenta with mushrooms and serve. 13 Lamingtons Ingredients: 2 cups of all-‐purpose flour 2 tsp of baking powder 1/4 tsp of sea salt 2 large eggs 1/2 cup of room temperature butter 3/4 cup of white sugar 1 tsp of pure vanilla extract 1/2 cup of milk 2 cups of icing sugar 1/3 cup of cocoa powder 3 tbs of butter 1/2 cup of milk Whipped cream for serving Preparation: 1. Preheat the oven to 350F (180C). 2. Lightly butter an 8 inch square cake tin. Set aside. 3. In a large bowl, sift together the flour, baking powder and salt. Set aside. 4. In a separate bowl, use an electric beater to cream the butter and sugar mixture together until pale and fluffy. 5. Add the eggs one at a time to the butter/sugar mixture. Beat well after adding each egg. 6. Add the vanilla to the mixture and mix well to combine. 7. Next, use a spatula to alternately add the flour mixture and milk, in three additions, starting and finishing with the flour. 8. Spread the batter into the cake tin, making sure it's evenly spread. 9. Bake in the oven for about 30 minutes. Test the center of the cake with a toothpick and make sure it comes out clean. 10. Cool the cake in the tin for about 5 minutes and then invert it onto a wire rack to cool. 11. Once the cake has cooled cut it into squares of a desired size and place them in an airtight container. Pop the container in the fridge for at least 2 hours or even overnight. 12. Now for the icing. Place the icing sugar, cocoa powder, butter and milk in a heat proof bowl over a saucepan of simmering water. 13. Stir the mixture until it is smooth but still a bit thick. You don't want the liquid to get too thin otherwise the sponge cake won't absorb the coating. 14. Now it's time to assemble the Lamingtons. Put out some newspaper under wire racks to catch any mess. Place the cake pieces on the racks and have your chocolate icing and desiccated coconut ready. 15. Quickly coat the sponge cake on all sides in the icing mixture and then gently roll the cake in the coconut. Repeat the process. 16. The Lamingtons can be stored in an airtight container for 5 days. 14 Es Apokat (Avocado Smoothies) http://indonesianfoodrecipe.com/category/avocado-‐smoothies-‐%E2%80%93-‐ es-‐apokat/ Ingredients: 4 ripe avocados (10 oz/300 g each) ¼ cup (60 ml) sweetened condensed milk, cream or evaporated milk 1 tablespoon freshly squeeszed lime or lemon juice 3 cups ice cubes Cocoa powder or chocolate Syrup (otional) 1 portion Palm Sugar Syrup (see our Sweep Sago Rolls with Palm Sugar Syrup recipe) Cook Directions: 1. Peel and pit the avocados, then cut the flesh into cubes and set aside 2. Make the Palm Sugar Syrup by following the recipe (step 1) on our Sweep Sago Rolls with Palm Sugar Syrup recipe) 3. Place all the ingredients, except the cocoa powder or chocolate syrup, in a blender and purèe until smooth. Serve chilled with a sprinkling of powdered cocoa or a drizzling of chocolate syrup on top if desired. source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana 15 Botifarra Amb Mongets (Sausage and White beans) This dish is really easy. First boil the beans and drain them. Fry the sausage in a saucepan with a little bit of olive oil. Use the same saucepan to sauté the beans. It can be added alioli* sauce for the side. INGREDIENTS for one person: 1 pork sausage 1 link (7/8" dia x 4" long) 1 tsp of olive oil to fry the sausage. 200 gr of white beans. *Alioli recipe Ingredients: 1 egg, very fresh 2 tbsp chopped garlic 1 cup of extra virgin olive oil 1/2 tsp salt Preparation: Place the egg and chopped garlic in a blender or food processor. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add salt to taste. The sauce should be creamy and will have a nice garlic bite. If the alioli is runny, this may mean that the egg was old. To fix this problem, either try again with a fresher egg, or add store-‐bought mayonnaise to the sauce. 16 Yakisoba About: Yakisoba (literally means fried noodle in Japanese) is a popular Japanese food. Yakisoba is largely consumed in Japan. You can find this food at family dinning, at Matsuri, festival in Japanese, and at fast food chains. Yakisoba derived from chowmen (Chinese fried noodle). Chow-‐men has been modified and arranged in Japanese seasoning and Yakisoba was borne. Yakisoba is eaten all over Japan in different seasonings by places. We, Japanese group, present an orthodox style of yakisoba, which is sauced Yakisoba. Yield: 2 servings Ingredients: 2 packages of Chinese noodle (chukka noodle) 1 tbsp of vegetable oil 1 tbsp of sesame oil ¼ lb of pork rib, thinly sliced. (1 or 2 mm) 2 inches of carrot, cut into thin rectangle Bean sprout (40 gram) King oyster mushroom, cut into thin piece 2 green head cabbage leaves, chopped Beni shoga (pickled red ginger) Ao-‐nori (dried green seaweed) Cooking saki japanese mayonnaise Yakisoba sauce Preparation: Lightly loosen pre-‐steamed Chinese noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-‐fry the pork until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and mushroom in the skillet and stirfry for a couple of minutes. Add cabbage and bean sprout in the skillet and stir-‐fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning sauce. (*Adjust the amount of sauce to your taste.) Stir the noodles quickly. Divide yakisoba into two plates. Sprinkle with aonori and beni-‐shoga and squeeze Japanese mayonnaise optionally just before eating. 17 Pineapple-‐Sauerkraut Ingredients: 1 kg Sauerkraut 200g finely cut canned pineapple 3 bay leaves 3 black peppercorns 50g diced ham 50g diced fatback 1 large diced onion 50ml of pineapple can juice vinegar salt sugar Preparation: fry onion, ham, fatback in oil -‐ add sauerkraut, bay leaves and peppercorns, top off with with some pineapple can juice or water -‐ cook for 1 hour -‐ add vinegar, salt, sugar to taste to be served with brats (preferably nurembergs) and mustard (preferably grainy) 18 Khoresh Bademjoon Ingredients: 1 pound of meat (beef or lamb), washed and cubed 2 large eggplants, peeled, sliced and salted-‐-‐with 2 tablespoons of salt 2 medium tomatoes, peeled 1 large onion, diced 2 cloves of garlic, minced 3/4 cup yellow split peas, cleaned, washed 3 tablespoons oil for sauteing onion, garlic and meat 1/2 cup of oil for frying eggplants 1 (15 ounce) can tomato sauce Water, 3-‐4 cups 1/2 teaspoon cinnamon 1 teaspoon turmeric Salt and pepper to taste Juice of 1 lime, or to taste—or 2-‐3 tablespoons sour grapes (ghooreh) Method: 1. Place the salted eggplants in a large container filled with water; put a heavy bowl or a heavy lid on top of the eggplants to hold them down for ten minutes, this will get rid of the bitterness. Remove eggplants 2. from container and pat dry completely before frying. 3. Fry the eggplants in 1/2 cup of hot oil until brown on both sides. Remove from oil and place on a thick paper towel to take out the excess oil. 4. Place tomatoes in a pot of boiling water for five minutes before pulling off the skin, then chop or slice them thinly. Or use a can of crushed tomatoes instead. 5. In a large saucepan, heat the oil, add chopped onions, saute until translucent then add the garlic, stir well. Put in turmeric, meat, salt and pepper and cinnamon. Mix thoroughly. Cook until meat is brown on all sides. 6. Add dry split peas, fry for five minutes, this would keep the peas more firm in the khoresh. 7. Add chopped tomatoes, tomato sauce and three cups of water to cover all the ingredients. Bring to a boil, lower the heat, cover and cook for an hour on medium heat. 8. Add the fried eggplant to the mixture, adjust the seasoning and add more water if needed. 9. Add the lime juice or two tablespoons of sour grapes (ghooreh). 10. Cook for another 30 minutes or until meat is tender. Serve hot with rice, and fresh herbs 19 Basboussa Sugar Syrup Ingredients: 1 cup sugar 1 cup water 1 tablespoon clarified butter 2 talbespoons lemon juice Sugar Syrup Preparation: 1. Put ingredients for sugar syrup into a pot and bring to a boil. 2. Add 1 tablespoon clarified butter. 3. Simmer for about 15 minutes and cool. Basbousa Ingredients: 2 cups semolina flour 1 cup sugar 1 cup coconut flakes 1 cup clarified butter 1 cup milk 1/2 talbespoon plain yogurt 1/2 cup slivered almonds, or 1/2 cup chopped hazelnuts Basbousa Preparation: 1. Mix the sugar, coconut and semolina flour. 2. Put the milk and butter in a pot and bring to a boil. 3. Add the semolina mixture to the milk and butter, plus remaining ingredients and mix well. 4. Coat a baking tray with butter. 5. Pour into a baking tray 1/2 inch high and distribute evenly. 6. Bake at 350 degrees for about 35 minutes until golden-‐yellow. 7. Remove from the oven and distribute slivered almonds or chopped hazelnuts over the top of the backed Basbousa. Press the nuts gently with your finger. 8. Leave the Basbousa to cool for 1 hour. 9. Soak with the cold sugar syrup. 10. Bake at 200 degrees for 5 minutes until golden-‐yellow. 11. Cut into pieces and serve warm or cold. 20 Mdardara Ingredients: 115 grams brown lentils, rinsed (or 1 cup if not familiar with grams) 45 – 60 ml olive oil 2 onions, finely chopped 2 teaspoons sugar 1 teaspoons ground coriander 1 teaspoon ground cumin 225 grams long grain rice, well rinsed ( or 1 cup if not familiar with grams) Salt and ground black pepper, to taste 1 teaspoon ground cinnamon, to garnish 1 tablespoon of allspice For the crispy onions: sunflower oil for deep-‐frying 2 large onions, halved lengthways and sliced Method: 1. In a saucepan, bring water to the boil and toss in the lentils. Boil rapidly for 10 – 15 minutes, until the lentils are tender but still firm. Drain and refresh under cold water. 2. Heat the olive oil in a heavy pan and cook the onions with the sugar for 3 – 4 minutes, until they begin to turn golden. Add the spices and cook for 1 – 2 minutes, then add the lentils and rise, tossing to coat the grains in the spicy onion mixture. 3. Add water to just cover the lentils and rice, and bring to the boil. Reduce the heat and simmer gently for about 15 minutes, until the water has been absorbed. Turn off the heat, cover the pan with a clean dish towel, followed by the lid, and leave the rice and lentils to steam for a further 10 minutes. 4. Meanwhile, prepare the crispy onions. Heat the oil in a deep frying pan and fry the onions until brown and crisp, then drain on a kitchen paper. Turn the rise into a serving dish, season and fluff up with a fork. Sprinkle with cinnamon and spoon the onions on top. Serve hot or cold Note: Don’t fully cook the lentils because they will be cooked for a bit again with the rice. So the lentils don’t get mushy. 21 Chicken Flautas Recipe courtesy Carol Garcia; Garcia's Kitchen Ingredients: 2 1/2 pounds chicken 1/2 onion, chopped 1 1/2 jalapenos 1 tablespoon salt 1 to 2 cups vegetable oil 36 corn tortillas Directions: In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces.Chicken should be continuously pulled apart until string-‐like consistency. In a deep pan, heat the oil toabout 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. 22 Victoria Sponge Cake Ingredients: Butter/solid/unsalted 6.00 OZ Sugar/beet/granulated 6.00 OZ Eggs/lg/fresh/15 dz 3.00 EA Flour/cake 6.00 OZ Jam/strawberry 3.00 OZ Sugar/powdered 2.00 OZ Preparation: Preheat the oven to gas mark 3, 325F (170C). You will also need two 7 inch (18cm) sponge tins at least 11/2 inches (4cm) deep, greased and the bases lined with greaseproof paper or silicone paper. In a medium-‐sized mixing bowl cream the butter and sugar together until you get a pale, fluffy mixture that drops off the spoon easily. Then in a separate jug or bowl, beat the eggs thoroughly together, then add them a little at a time, beating well after each addition. When the eggs have been incorporated, take a metal tablespoon. Have the flour in a sieve resting on a plate, then lift the sieve high above the bowl and sift about a quarter of it on the mixture -‐ then replace the sieve on the plate and lightly and gently fold the flour into the mixture (if you beat the flour in, you`ll lose some of the precious air). Then repeat this until all the flour is incorporated: lifting the sieve up high above the bowl will ensure the flour gets a good airing before it reaches the mixture. Now the flour has been added you should have a mixture that will drop off the spoon easily when you tap it on the side of the bowl. If not, add some hot water, one or two teaspoonfuls or if you`re using medium eggs you may need a tablespoonful more. Now divide the mixture equally between the prepared tins. Place them on the centre shelf of the oven, and they`ll take about 25-‐30 minutes to cook. When they are cooked, the centres will feel springy when lightly touched with a little fingertip and no imprint remains. When they`re cooked, remove them from then oven, then after about 1 minute turn them out on to a wire cooling tray, loosening them around the edges with a palette knife first. Then carefully peel off the base papers and leave the cakes to cool completely before sandwiching them together with jam and sifting a little icing sugar over the surface. Note: For an 8 inch (20 cm) sponge cake, use 6 oz (175g) of each ingredient and 3 eggs. 23 Christmas borscht Ingredients: 1 large Spanish (yellow) onion 1 large bulb of garlic 1-‐2 very big carrots (I prefer 2) 1-‐2 very large stalks of celery (1 prefer 2) 4-‐14 oz cans of vegetable broth 2-‐12 oz cans beet-‐Drain the juice and save it. Chop up the beets and set aside in a container. 1 small can of tomato paste 1-‐14 oz can tomato puree Apple cider vinegar begat ( unfiltered. Suggests mrs brag g's unfiltered apple cider vinegar) Honey Butter Instructions 1) chop of onion 2) slice up carrots, celery and garlic. Keep them separate. 3) in a large deep pan, take the stick of butter and melt it ore a medium heat 4) add garlic and lightly brown it 5) once garlic is browned, add the onions and stir. Keep sautéing until the onions start to turn translucent. 6) add the carrots and celery and one cup of eater. There should be enough eater so that all the ingredients in the pan can get moistened. 7) in the mean time while the far rots and onions and garlic and celery are sautéing, In a pot add the q4 cans of vegetable broth and heat to a near boil. Once it is slowly boiling, add the can of tomato puree and paste. Add water to the can of puree and pour it in. 8) add 2 tsp of salt and 1-‐2 tsp of ground blacklist pepper. 9) once the vegetable have sautéed for a while, add the contents to the pot. 10) add the chopped beets and the juice to the pot 11) let simmer (covered) for 30 minutes. 12) after 30 minutes, turn of the heat 13) add 1 1/2 -‐2 tablespoons of honey 14) let the borscht cool down so that you can taste it without scalding your mouth. 15) add 1 1/2 -‐2 tablespoons (to taste) of apple cir finger (do not use anything except apple Oder vinegar or raspberry vinegar. I have tried both and both are good I feel that apple cider vinger tastes better). If the borscht is too thick, you can Keats add extra can of eater prior to simmering or anything during he simmering process. It's really a preference thing. You want a thicker borscht, don't add it. My family referred the borscht when it wasn't quite like a stew but more soup like. 24 Oyate Buffalo Stew Ingredients: Buffalo/top round 2.00 LB Turnips/fresh lb 2.00 LB Onions/yellow/fresh 2.00 LB Preparation: 1) Cut up meat 2) Add water to a large pot. Bring to boil, then add meat. 3) Dice turnips and onions 4) Add veggies to pot 5) Cover. Boil until done 25 Aaloo Ka Bhurta (potatoe Bhurta) Ingredients: 4-‐5 large onions (about 1 lb), finely chopped 2lb potatoes Ginger Garlic 2 jalapeños 1 ¼ teaspoon garam masala powder 1/3 teaspoon turmeric powder ½ teaspoon coriander powder ½ teaspoon cumen powder ½ teaspoon red chilli powder ½ teaspoon black pepper powder 2/3 teaspoon salt Cilantro Chappati flatbread Method: 1. Take the potatoes, boil, peel, and crush them enough that there should be some small pieces left (i.e. crush them, NOT mash) 2. Take the finely chopped onions and fry in oil until they become translucent, i.e. they start turning brown (become very light brown) 3. Put fresh finely chopped ginger (1.5 tbspns) and fresh finely chopped garlic (1 tbsp) in the pan, and fry for 2 minutes with continuous stirring 4. Add 2 finely chopped jalapenos, and fry for 2 minutes with continuous stirring 5. Now add the salt and powders: garam masala, turmeric, cumen, coriander, red chilli, black pepper— in the stated amounts 6. Stir and fry until the mixture becomes homogenous. If needed, add a little bit of water so it doesn’t burn 7. Now add the crushed potatoes and mix them thoroughly 8. Add quarter cup of water and stir it again, mix until homogeneous 9. Put on the lid and let it cook for 15-‐
20 minutes on low heat 10. Now again add quarter cup of water again and mix again 11. Put on the lid and let it cook for 15-‐
20 minutes on low heat, until oil separates. The final dish should not be dry but should not be very liquid either, somewhere in the middle. It should be spoonable, but not liquid 12. Garnish by sprinkling with finely cut cilantro and ginger 13. Serve with naan or chappati flatbread 26 Mocca Bollar Ingredients: Oats/rolled 1.25 CP, Sugar/beet/granulated 0.50 CP, Butter/solid/unsalted 0.25 lb Cocoa/powder/baking 3.00 tablespoon Extract/vanilla 1.00 tablespoon Cof/Sanka decaf packets 1.00 PK Coconut/flaked or shredded lb/cup 5.00 OZ Method: 1) Mix everything together except coconut 2) Make small balls, roll them in coconut and let them cool to harden. 27 Jollof Rice Ingredients: Rice/converted/white 4.00 CP, Onions/diced 10 lb 1.00 CP, Pp-‐Onion yellow slice oz/slice 4.00 Oz, Pp-‐Tomato chopped CP 2.50 CP, Tomatoes/2 layer lb 3.00 EA, Peppers/red bell/fresh 3.00 EA, Chili powder/light 1.00 Teaspoon, Ps-‐Stock chicken base GL 3.00 CP, Salt/bulk/lb 1.00 Teaspoon, Thyme/whole/dried 1.00 Teaspoon, Curry powder 1.00 Teaspoon, Oil/80eg-‐20olive/gal 2.00 Tablespoon Method: 1. Combine the chopped tomatoes with bell peppers, chili pepper and medium onion. 2. Puree in blender and set aside. 3. Bring water to a boil and add rice and enough chicken stock to cook. 4. Add salt to taste. Cook until soft. While rice is cooking, pour tomato pepper mixture into saucepan and add oil, salt curry and thyme to taste. 5) Then add sliced tomatoes, sliced onion (and optional dried shrimp) to sauce and cook about 6-‐10 minutes. Rice should be dry and fluffy when done. 28 Jiaozi Ingredients: Dough 3 cups all-‐purpose flour Up to 1 ¼ cups ice cold water ¼ teaspoon salt Filling 1 cup ground pork or beef 1 tablespoon soy sauce 1 teaspoon salt 1 tablespoon Chinese rice wine or dry sherry ¼ teaspoon freshly ground white pepper, or to taste 3 tablespoons sesame oil ¼ green onion, finely minced 1 ½ cups finely shredded Napa cabbage 4 tablespoons shredded bamboo shoots 2 slices fresh ginger, finely minced 1 clove garlic, peeled and finely minced Method: 1. Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes. 2. While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well. 3. To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3 inches in diameter. 4. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings. 5) To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-‐fried at this point. 29