Global Cook Book

#TeamISG #TeamISG Global Cook Book #TeamISG

The #TeamISG global cook book brings together over 50 recipes from our people all around the world.

Inside you will find a variety of sweet and savoury recipes to tickle the taste buds. Impress your friends and family with new culinary skills and a taste of the exotic, from fusion-inspired recipes to family secrets - ssshhhhhh!

Ready, set, cook!

Thank you for purchasing the #TeamISG global cook book. 100% of proceeds will support local charities.

Key

cm - centimetre Proudly supporting Macmillan Cancer tsp - teaspoon and the fantastic work they do. tbsp - tablespoon lb - pound g - gram ml - millilitre This book has been generously printed by kg - kilogram oz - ounce cc - cubic centimetre fl oz - fluid ounce Proudly supporting ISG’s chosen charities and the fantastic work they do. Savoury Recipes

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01 - 54 #TeamISG Global Cook Book Bacon and vegetable frittata

“No better way to start your weekend.”

Submitted by: Robert Guddemi, ISG, UK

Ingredients 4. Meanwile, add the eggs and some milk into a bowl and whisk. Add some • 4 eggs black pepper. • 3 rashers of bacon • 1 small sweet potato 5. Once the bacon has crispened to • A handful of spinach your liking, stir in the spinach. • Half an onion • Cheddar cheese 6. Then add the whisked eggs to the • A drop of milk pan and move the ingredients back • Black pepper and forth so that the egg mix can get • 1 tbsp olive oil underneath to solidify the base. In the meantime, put the grill on and chop some chunks of cheddar cheese. Method 7. Lift the omelette slightly on the edge 1. Start by cutting your sweet potato to see if the base is done. If it is slightly into small 1cm chunks, the bacon into coloured and does not break, sprinkle thin strips and the onion as fine as you the chunks of cheese on top and move prefer. the frying pan under the grill until the cheese has melted on top. Remove from 2. Put the sweet potato into a plastic the pan and add some brown sauce on container and microwave for 2-3 top for extra sweetness. minutes. This will soften the potato and reduce the cooking time. Alternatively, you can fry the sweet potatoes in some oil for around 10 minutes, turning occasionally.

3. Once the sweet potato has a little colour, add the chopped onions to the pan. Once the onions have coloured slightly, add the bacon.

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Ingredients Method

Roasted aubergine • 4 small or 2 medium aubergines 1. Pre-heat oven to 215°C. Cut (2lb total) aubergines in half lengthwise. • 2 tbsp extra virgin olive oil, plus Brush with oil. Season with salt and and chickpea slices more for brushing and serving pepper. Place on parchment-lined • Salt and pepper, to taste baking tray, flesh side down. Bake on • 1 onion, diced bottom shelf until tender, 20 to 30 • 3 cloves garlic, minced minutes, depending on the size of the Showcasing the gutsy flavours of Greece, these • 1 tsp dried oregano aubergines. Remove from oven, flip roasted aubergines are topped with plump chickpeas • ½ tsp dried chilli flakes aubergine and let cool. • ½ tsp ground coriander seed cooked in a cinnamon-kissed tomato sauce, salty feta • ½ tsp ground cinnamon 2. While aubergines are baking, heat cheese and delicate tendrils of dill. • ¼ tsp ground allspice 2 tbsp oil in medium saucepan over • 1¾ cups diced canned tomatoes, medium heat. Add onion. Cook, stirring Submitted by: Andrea Panae, ISG, UK drained for 5 minutes. Add garlic, herbs and • 150g can chickpeas, drained, rinsed spices. Cook 1 minute. Add tomatoes. • 170g feta cheese, crumbled Adjust heat to maintain simmer. Cook, • ½ cup fresh dill fronds and keep stirring until it’s very thick, • 1 green onion, thinly sliced on the bias for 10 minutes.

3. When aubergines are cool enough to handle, score a ¼ inch border around the flesh. Scoop out the flesh, leaving a thin layer to hold the skin together. Chop the flesh. Add it along with the chickpeas to the tomato mixture. Cook over medium heat, stirring for 5 minutes. Season.

4. Divide filling evenly among aubergine skins. Top with crumbled feta cheese. Bake (at 215ºC) until feta is lightly browned, for 10 to 12 minutes. Remove from the oven, sprinkle with dill and green onions. Drizzle with olive oil and serve.

03 04 #TeamISG Global Cook Book Boletus carbonara Cherry maple

Cream of boletus (mushroom) - serves as glazed salmon a starter, as a sauce for a pasta or as an accompaniment to meat in the main course. “A little Canadian flavour.” Submitted by: Javier Cirac, ISG, Spain Submitted by: Ryan Elliott, ISG, UK

Ingredients 2. Fry the boletus in a large frying pan for 40-50 minutes on low heat (in its Ingredients • 1.5kg of boletus edulis own juice) adding at first a trickle of • 750g of sweet onions sunflower oil and a little salt. When • 2 medium salmon fillets • 1 litre of liquid cream they start getting dry, add the white • Black cherry jam • 1 glass of white wine (250cc) wine first and then small glasses of • 1 lemon • 100cc of sweet wine (Pedro Ximénez/ water for them not to burn. Remove • Soy sauce Málaga virgin) or 50cc of cognac when soft. • Maple syrup • Salt • Sunflower oil 3. In another frying pan, add a little • 5g of black truffle sunflower oil, add the chopped onion Method • 400g of foie gras and a little salt. Let it simmer for 15-20 minutes to ‘bake’, but do not burn, and 1. Put 1-2 tbsp of cherry jam, 1 tbsp then remove from the heat. maple syrup, a squeeze of lemon juice Method and a few drops of soy sauce into a 4. Add the boletus in the pan where the saucepan until it boils. 1. Carefully clean the boletus onion is, add the cream and foie gras, (mushroom) of any soil or dirt and cut and let them cook for another 20 min 2. Put saucepan in fridge/freezer until it them into chunks of 2cm x 2cm. Clean on low heat. Halfway through cooking, cools but the sauce is still runny. and chop the onions. add the sweet wine or cognac and add salt to taste. 3. Heat oven to 175°C/350°F. Cover baking tray with tin foil. Put salmon on 5. Let it reduce to desired consistency. baking tray and cover in sauce. Bake for It should be more creamy as a 20 minutes. pasta sauce, and thicker as an accompaniment of meats.

6. When serving, grind the black truffle on each dish.

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Ingredients Method

Tortilla de patata • 4 big potatoes 1. Peel the potatoes and cut them into • 4 eggs thin, irregular pieces. Chop the onion • ½ onion into very small pieces and mix with the The original Spanish ‘tortilla de patata’ • Olive oil potatoes. Add a little bit of salt. • Salt recipe (Spanish omelette). 2. Put some olive oil into a deep frying pan and increase the heat to the Submitted by: Borja Gómez, ISG, Spain maximum. When it is hot, throw in the potatoes and the onion. Leave on a high heat for a couple of minutes and then lower to medium. Let the potatoes fry and move from time to time so that the potatoes are not burnt underneath. The goal is to cook them from the inside. When they are done, increase the heat a bit to brown. Take out the potatoes and drain the oil off.

3. In another bowl, beat the 4 eggs and add salt to taste. Mix the potatoes and the eggs.

4. In a smaller pan, pour a little oil (you can use the one used to fry the potatoes) and put on a high heat.

5. Add the potatoes and egg mixture and distribute it uniformly. Let half a minute pass and turn the tortilla. This is the hardest part of the recipe. To turn it around, use a dish bigger than the frying pan.

6. Return the pan to the heat, between half a minute and a minute, depending on how you like your eggs. Depending in which area of Spain the tortilla is made, the egg is well done or less done.

07 08 #TeamISG Global Cook Book Chilli courgetti/ zucchini bolognese

Spiralised courgettes make a healthier alternative to pasta in the classic spaghetti bolognese – use turkey mince for a low-calorie sauce or Quorn for vegetarians.

Submitted by: Liam McKay, ISG, UK

Ingredients mince, onion, peppers, chillies and garlic and fry for 5 minutes until the • 500g of raw extra-lean beef mince mince is browned and the onions and (5% fat) peppers have softened. • 1 large onion, finely chopped • 1 clove of garlic, crushed 2. Add the tomatoes, passata, Marmite, • 2 chillies, diced Worcestershire sauce, tomato puree, • 1 tbsp chilli powder (optional) chilli powder (optional) and mixed • 1 small pepper, chopped herbs to the pan, stir well and bring to • 1 tin of tomatoes the boil. Crumble in the stock cube and • 1 jar of passata stir again. Reduce the heat and simmer • 1 tsp of Marmite or yeast extract for 15-20 minutes, stirring occasionally, • 1 tbsp of Worcestershire sauce until the sauce has thickened. (optional) • 1 tbsp of mixed herbs (optional) 3. When the sauce is nearly ready, mist • 2 tbsp of tomato puree a large frying pan with cooking spray • 1 cube of beef stock (or vegetable) and add the spiralised courgette. Cook • 2 x 300g bags of ready-prepared over a medium heat for 1-2 minutes courgetti (3 or 4 medium courgettes until slightly softened. Season to taste, if you have a spiraliser) divide between plates and serve topped • 5 leaves of fresh basil to finish with the sauce, sprinkled with a dash of • A sprinkle of parmesan cheese parmesan and garnished with the basil.

4. TIP! For vegetarians, this would taste Method great with Quorn mince instead of beef. You can reduce the simmering time to 1. Mist a large saucepan with cooking 10 minutes. spray over a medium heat. Add the

09 10 #TeamISG Global Cook Book Tuna cake Peruvian ceviche

“This recipe will save you Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their from any surprise visit. It is catch during long days at sea, ceviche uses the easy and fast to prepare.” acid in lime juice to ‘cook’ the fish.

Submitted by: Juan Carlos Fernández, ISG, Spain It involves immersing delicate raw fish in aromatic citrus juices, is an innovative way to slowly ‘cook’ fresh fish. Habanero chillies add a spicy kick to the Ingredients Method dish, but are balanced out by a mixture of sweet • 40g of bread 1. Spread the bread, then put on the potatoes, corn, and butter lettuce. • Fried tomato fried tomato and spread it with a • Mayonnaise brush. Submitted by: Fiorella Oneto, ISG, Germany • 1 hard-boiled egg • Grated cheese 2. Add some tuna. Spread some • Several cans of tuna mayonnaise in a thin layer. Replicate on a second layer. Ingredients Method 3. On top of the second layer add the • 1½lb ono, mahimahi, or bluenose bass, 1. Rinse diced fish and chopped red sliced hard-boiled egg and the grated diced onion in cold water and dry thoroughly. cheese. • ½ small red onion, chopped • ¾ cup lime juice 2. In a large bowl, combine fish, red • ½ tsp salt onion, lime juice, salt, habanero (if • 1 habanero chilli, seeded, halved, and using) and ají Amarillo sauce (if using). thinly sliced (optional) Cover and refrigerate for 20 minutes. • 1 tbsp ají amarillo sauce (optional) • ½ cup coriander/cilantro leaves, 3. Just before serving, stir in coriander/ chopped cilantro. Divide between 4 bowls and • 1 orange sweet potato (such as Garnet serve with sweet potato, corn, and or Jewel) boiled, peeled, and sliced lettuce leaves on the side. • 1 cob of sweetcorn, boiled and cut into 4 pieces NOTE: Ají Amarillo. A yellow chilli with • 4 butter lettuce leaves a slightly sweet flavour and plenty of heat. Available in jars or as a puréed sauce.

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Ingredients Method

Labskaus • 1 small onion, chopped 1. Cook the potatoes in salted water • 4 tsp butter or margarine, divided until soft. • 1lb potatoes, peeled and quartered (about 4 medium) 2. Brown the onions in 2 tsp butter for 3 Labskaus – a speciality of the seafaring town of • ½ cup milk minutes and remove from heat. Hamburg. Labskaus is a one-dish meal made with • 1 cup beef broth mashed potatoes, corned beef, and beetroot. It’s bright • 10oz corned beef or 1 can, chopped 3. Brown the corned beef cubes in the • 1 small can of pickled beetroot in slices same pan until warmed through. red from the beetroot juice and served with a fried egg, • 1 tbsp pickled beetroot juice pickles and pickled, rolled herring (rollmops). • 9 rollmops (pickled herring wrapped 4. Chop 5 beetroot slices small, around a gherkin pickle) reserving the rest. • 3 eggs Labskaus used to be a poor person’s food, but now • Salt and pepper 5. Drain the potatoes and add the pickled meats and fish are so expensive that it has milk. Mash the potatoes (they will be chunky). Add enough broth to make the become a luxury food, even served at fancy restaurants. potatoes wet, but not runny. Fold in the It also has a reputation for being a hangover cure. browned onions, chopped corned beef, chopped beetroot, and the beetroot Submitted by: Michael Rößler, ISG, Germany juice. Season with salt and pepper.

6. Using a non-stick pan, melt 2 tsp butter and fry the 3 eggs. Salt and pepper to taste.

7. Divide the Labskaus onto 3 pre- warmed plates. Arrange one fried egg on top of each mound of Labskaus, add the rollmops, the reserved pickled red beetroot and spicy German pickles and serve immediately.

13 14 #TeamISG Global Cook Book Broccoli salad with Smoked chicken a honey-mustard with tea leaf

dressing Submitted by: Hades Chung, ISG, Hong Kong

The recipe does not require exact measurements Ingredients and allows plenty of versions. It’s the perfect side 3. Remove chicken; let cool and pat dry • 1 whole chicken with paper towels. dish and a delicious alternative to a traditional • ½ cup Chinese rice wine or dry sherry salad. It is great for a summer picnic or barbecue. • 1 tbsp of salt 4. Cover a wok with aluminum foil. • 1 cup of dark soya sauce Submitted by: Valeska Schenck, ISG, Germany • ½ cup of soya sauce 5. To prepare the smoking mixture, in a • 1 tbsp of brown sugar small bowl combine tea leaves, brown • 3 cups water to cover whole chicken sugar, rice and water. Spread evenly • 4 green onions, cut into sections in the foil-lined wok. Set a round cake Ingredients Method • 4 slices of ginger rack over smoking mixture. Close the • ⅔ cup of oolong or black or earl grey lid and heat it through over medium • ½ red onion 1. Peel and dice the onion. Chop the tea leaves heat. Watch the sugar until melted and • 250g broccoli florets red pepper and cut it into fine pieces. • ½ cup brown sugar turned black, and the green smoke is • 1 red pepper, quartered Chop the apple and the red radishes • ½ cup long-grain rice coming out. • 1 apple, quartered and cut them into small sticks. Chop • ¼ cup water • 5-6 red radishes the broccoli florets as small as possible 6. Put the chicken on the steam rack. • 30g pine nuts and mix all ingredients together. Close the lid and let it smoke for 7-10 • 25g olive oil Method minutes. Turn the heat off and smoke • 15g white balsamic vinegar 2. Mix the olive oil, the balsamic it for an additional 3 minutes. Cut into • 1 tsp honey vinegar, honey and mustard and season 1. Marinade the chicken with salt pieces. Dish it up and enjoy it. • 1½ tsp Dijon mustard with herb salt and pepper. Chop the and rice wine for 30 minutes before • 1 tsp herb salt pine nuts a little bit smaller. Pour the cooking. • ½ tsp pepper dressing over the salad and spread the pine nuts over at the end. 2. To prepare the poaching liquid, combine water, rice wine, sugar, both soya sauces, green onion and ginger in a pot. Bring to a boil over high heat. Turn to medium heat. Put the chicken in slowly and pull it out. Repeat this step 10 times. Turn the heat off and drop the chicken in the pot to simmer 30-35 minutes.

15 16 #TeamISG Global Cook Book Schwäbische maultaschen

Maultaschen are a German version of stuffed pasta or dumplings and are protected by EU law since November 2009. The Swabian dish is regarded as a regional speciality and the EU status protects the dish from imitations and guarantees a high-quality Swabian enjoyment. This recipe offers two different fillings: a traditional and a modern one!

Submitted by: Holger Meier, ISG, UK

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Ingredients Method 5. Take the dough and cut it into For the dough: 1. Either in a bowl or in a mixer, portions. Lightly flour a work surface • 3 eggs combine all the dough ingredients and roll each portion into a thin sheet. • 4 tbsp water (the eggs, water, salt and flour). Knead Cut each sheet into 3-inch (8cm) • 1 tsp salt for about 10 minutes by hand or keep squares. Put 1 heaped tsp of filling in • 4 cups flour mixing in a mixer until you get a tight the centre of each square, moisten • 1 egg yolk beaten with 1 tsp water dough ball. Remove the dough from the edges with the egg yolk mixed with bowl and wrap in plastic wrap (cling water, and fold in half to form pockets. For the meat-spinach filling: film). Let sit at room temperature for at Press edges together firmly and crimp • 1lb (450g) fresh spinach, cooked, finely least 30 minutes. with a fork. chopped and drained • 1 cup minced cooked chicken, beef, 2. Meanwhile, prepare the fillings. 6. For the meat-spinach filling, boil the or pork For the meat-spinach filling, mix the dumplings in salted water for about 10 • 1 onion, grated spinach, cooked meat, and grated onion minutes. Serve in chicken or beef broth • 4 slices white bread in a bowl. Soak the bread slices in water or simply topped with some yoghurt. • ½ cup water or milk or milk, squeeze, and crumble into the • Salt and pepper, to taste meat-spinach mixture. Season with 7. For the potato-spinach filling, • Nutmeg, to taste salt, pepper, and nutmeg to taste. Add pre-heat the oven to 180°C/350°F. Boil • 2 eggs the eggs and mix until well blended. the dumplings in salted water for about • Chicken or beef broth 6-7 minutes. When done, transfer with • Yoghurt (optional) 3. For the potato-spinach filling, boil a slotted spoon to a baking dish. Top the unpeeled potatoes for 25-30 with the sliced mushrooms and pour For the potato-spinach filling: minutes until done. Let cool until they the cream evenly over the top. Arrange • 1lb (450g) potatoes, unpeeled can be handled and peel them. Pass the thyme sprigs evenly around the • 1 tbsp unsalted butter the warm potatoes through a ricer or dumplings and bake for about 20 • 1 onion, finely chopped simply mash with a potato masher minutes, until the mushrooms start to • 2 cloves garlic, minced until smooth. Let cool. brown. Enjoy! • 1 tsp salt • 6oz (170g) spinach, chopped 4. In a saucepan, melt the butter and • 1 cup heavy cream add the onion, garlic, and 1 tsp salt. • 8oz (225g) mushrooms, sliced Cook, stirring, for about 4-5 minutes, • 6 sprigs fresh thyme until the onion is translucent. Add the spinach and cook, stirring, for about 3 minutes, until it has wilted. Remove from the heat and add the spinach mixture to the potato mixture. Mix well and set aside.

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Method 3. Dice the kasseler and fry with ½ tbsp German kasseler 1. Boil the beans in salted water for of oil for 3 minutes. Finely chop the about 10 minutes. Quench with cold parsley, add cream to the potatoes, boil water and allow to drain well. and use sauce thickener.

German smoked pork, ‘kasseler’, is a salt-cured pork 2. Peel the potatoes, heat 1½ tbsp of oil 4. Add the beans and kasseler to the loin or pork chop, which is smoked with beech wood or in a pan and fry the potatoes golden sauce along with the chopped parsley and season with salt and pepper. alder and often served with sauerkraut and mashed brown. Pour vegetable broth over the potatoes, cover it with a lid and cook potatoes. It is a typical speciality during the cold everything . season. The origin of the dish is not really clarified. According to one of the many theories, there was a Berlin master butcher in the 19th century named Cassel. Apparently he invented kasseler. Whether the origin of the kasseler is located in the city Kassel or in Berlin remains uncertain.

Submitted by: Maic Schuppelius, ISG, Germany

Ingredients

• 500g green beans • Salt and pepper • 500g potatoes (small, waxy) • 2 tbsp oil • 400g cured and smoked pork loin (kasseler) • 250 ml vegetable broth • 1 bunch of parsley • 250 ml cream • 1 tbsp sauce thickener

21 22 #TeamISG Global Cook Book

Ingredients 2. Cook the chicken breasts. When cooked, shred the chicken meat and Chicken taquitos • 2 chicken breasts (organic) let it rest. Retain the chicken juices • 4 tomatoes from the pan in a cup. • 1½ onions, chopped with guacamole • 1 garlic clove 3. Boil the tomatoes until the skin is • Chipotle sauce (optional) easy to peel. Add the peeled tomatoes, • Salt and pepper the rest of the onion and the clove of • 12 tortillas garlic to the blender with 3 cup of the This is the real Mexican recipe for chicken • 1 cup of thick cream chicken broth obtained when cooking taquitos with delicious guacamole. • 1 cup of grilled mozzarella cheese the chicken, and blend. • Green salsa Add the shredded chicken meat and Submitted by: Jordana Galicia, ISG, Spain • 2 cups of sliced lettuce 4. • 4 avocados the tomato sauce in a cooking pan • ½ tsp of garlic powder and heat. Add salt and pepper to suit • 2 lemons your taste. Wait 15 minutes. Add a little • 3 tbsp of chopped jalapeños chipotle (depending on how hot you want it to be). Wait 10 more minutes and remove from the heat. Method 5. Heat the tortillas. Once they are 1. To make the guacamole, peel the 4 warm, add 3-4 tbsp of the mix of avocados and smash them in a bowl. chicken and roll the tortillas to form a Add ⅓ of the chopped onion to the mix. taco. Add the garlic powder and some salt and mix. Add the juice of the 2 lemons 6. Put three tacos per plate. Pour 2 tbsp and mix. Add the 3 tbsp of chopped of thick cream on top, then some sliced jalapeños and mix. Add more salt, garlic lettuce, and add some cheese on top. or lemon, accordingly. Add the guacamole and the green salsa.

23 24 #TeamISG Global Cook Book Gammon and goats cheese puff pastry pizza

“Quick, easy, great for using up leftovers, and a fairly healthy alternative to normal pizza.”

Submitted by: Gemma McKenzie, ISG, UK

Ingredients 2. Cut your gammon into pieces approximately 3cm x 3cm x 4mm thick • 320g ready-to-roll puff pastry and place evenly across the pastry • 200–300g cooked smoked gammon (leaving a 2cm border all around the • 70g prosciutto ham slices edge). • 125g goats cheese • 1 red onion 3. Take your prosciutto hams slices and • 6 ripe vine cherry tomatoes lightly scrunch, and place randomly in • 4-6 closed cup mushrooms spaces. • Sweet chilli sauce • Milk (or milk alternative, eg. soy) 4. Chop/slice the onion, tomatoes and mushrooms, and spread over the top. Slice the goats cheese (ideally get Method approximately 12-15 slices) and spread evenly over the top. 1. Pre-heat the oven to 180-200°C /350°F. Cut the baking paper to fit your 5. Drizzle the sweet chilli sauce over tray, roll out the pastry on top and the top (as much or as little as you like). prick all over with a fork. Brush the Place in the oven, near the top, for edges of the pastry with milk. approximately 20 minutes.

25 26 #TeamISG Global Cook Book Madrilenian Salmorejo

calluses Delicious Spanish dish from Andalucía. Amazing for summer. “You have to try it to know you love it.” Submitted by: Angel Estévez, ISG, Spain

Submitted by: Jose María de Luna, ISG, Spain Ingredients Method

• 250g bread from the day before 1. Clean the tomatoes and cut them Ingredients Method • 550g ripe tomatoes into quarters. Put them in a big bowl • 75ml of extra virgin olive oil and crush them with a mixer until • 1 kg clean veal guts 1. Put the veal guts in a pot covered • 25ml of vinegar (preferably sherry) obtaining a liquid sauce. • ¼ beef leg with water and vinegar to cook for 10 • 1 garlic clove • 1 pork hoof minutes. Drain and put it aside. • 2 boiled eggs 2. Pass the sauce through a strainer to • 1 chorizo • 100g of serrano ham remove possible pieces of skin or seeds • 1 spanish morcilla (black pudding) 2. In an ‘Express Pot’, put the beef leg, • Salt (to taste) that may have been left. • 1 piece of ham (200g) the pork hoof, the chorizo, the morcilla • 400g white onion (not sweet) and the ham to cook for 15 minutes at a 3. Cut the bread into small pieces and • 150g tomato maximum pressure. Put aside. add it to the sauce. Let it rest for 10 • 1 bay leaf minutes. This will allow the bread to • 2 garlic cloves 3. In the ‘Express Pot’, add the drained soften. • 2 cayenne pepper veal guts, the beef leg, etc, and the • 1 pinch of salt onion, tomato, bay leaf, garlic, cayenne 4. Peel the garlic clove and add it to the • 1 pinch of pepper pepper, salt and pepper. Cook for about tomato sauce with the bread, add salt • 1 tbsp of paprika 20 minutes at maximum pressure. and pepper and mix again. • 50cc of vinegar • 1 tbsp of flour 4. Once the pot is opened, add a little 5. When serving, add small pieces • Olive oil oil, the flour and the paprika. Toast a of boiled egg, some small pieces of little, with caution that the mixture serrano ham, 1 tsp of olive oil. does not burn. Add some broth and pour it into the pot. Put it to cook with the pot opened for about 5 minutes while still stirring.

27 28 #TeamISG Global Cook Book Octopus empanada

Submitted by: Javier Ramos, ISG, Spain

Ingredients 3. Once finished, take the pan away from the heat and let it cool. Open the • Pastry dough packet of pastry dough and spread half • Virgin olive oil of it on the paper, distribute the filling • ½kg cooked octopus, chopped well, and leave the edges free. • 2 big onions • 2 green peppers 4. On the top, place a second layer of • 1 red pepper dough. Fold the edges of the bottom, so • 1 leek that it is well sealed. Press the edges • Salt with a fork so it does not open while • Garlic, sliced baking. Make a few punctures so that • 1 tbsp sweet paprika the steam inside the empanada can • ½ tbsp spicy paprika leave and it doesn’t break. • Parsley, finely chopped • 1 egg yolk 5. Paint it with beaten egg yolk, so that it gets a golden shine and put it in the oven. Leave it for about 35 minutes or Method so. It should have a good golden colour once cooked. Serve hot or let it rest a 1. Pour some virgin olive oil into a little to serve it a little more tempered. frying pan. Add the onions, peppers and leek and simmer. Add salt. After a couple of minutes, add the sliced garlic. Keep on the heat for 2 minutes.

2. Add the chopped octopus, the sweet paprika, a little finely chopped parsley and leave until the vegetables and the octopus remain well softened and tender, you must mix from time to time.

29 30 #TeamISG Global Cook Book Pork braised in Golden shrimp

brown sauce Submitted by: Cathy Chan, ISG, Hong Kong

This dish is famous in local and overseas Ingredients Method Chinese restaurants. Almost every family • 280g plain flour 1. Prepare the shrimp; trim off pointy can cook it at home. • 300g shrimp edges. Deep fry the shrimp with the • 1 piece salted egg yolk garlic until fully cooked. Submitted by: Askins Lam, Commtech Asia, China • 40ml chicken broth • 4 cloves of garlic 2. Heat up some oil and sauté the salty • 10g green onion egg yolk. Break apart the salty egg yolk and keep stirring, it begins to form a Ingredients Method creamy sauce. Add the chicken broth and stir some more. • 500g streaky pork 1. Cut the pork into 2cm chunks. • 1 stick of cinnamon Peel the ginger and slice. Add oil into 3. Coat the fried shrimp in the flour • 3 pieces of anise (DaLiao) the pot, and once the oil is cool, add and put into the creamy sauce. Add the • 5 pieces of ginger cinnamon and anise. After frying out chopped green onion to garnish. • 6 red dates the fragrance on a low heat, turn the • 2 tbsp of dark soy sauce (30ml) pan to a high heat and add the pork. • 1 tsp of salt (5g) After frying, continue to stir until all oil • 2 tbsp of sugar (15g) is gone.

2. Add the dark soy sauce, sugar, salt and mix well. Then continue to fry and stir for 5 minutes to make sure the meat is coloured and tasty. Then add water (it must be boiled water) to submerge the meat.

3. Add red dates and ginger, put the lid on the pot, turn on a low heat and simmer for 40 minutes. During this time, pay attention to the water of the pot, add a little boiling water when water is low. After 40 minutes, take off the lid, turn up to a high heat to create a layer of rich brown sauce, to braise the pork.

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Ingredients Method

Aromatic • 1 whole chicken, chopped into 12 1. Pulse the shallots, ginger, galangal chicken thighs and cutlets root, chillies and sliced lemongrass, • 3 tbsp desiccated coconut, adding enough coconut cream to make chicken rendang dry-fried on medium-low heat until a thick paste. golden brown • 4-8 shallots or 2 onions 2. Heat oil in a thick-bottomed non- • 2cm ginger root, sliced stick saucepan until medium hot. Stir A traditional Malaysian dish, rendang is a specialised • 1cm fresh galangal root (optional) fry the shallot paste for 2 minutes. Add dry-ish curry that is made distinctive by adding dry- • 2 big red chillies, seeded and sliced turmeric and smashed lemongrass • 4 dried chillies, softened in hot water stalks. Cook for 2 minutes. Add meat fried grated coconut towards the end of cooking time. for 10 minutes (substitute 1 tsp chilli pieces. Stir fry for 5 minutes. powder) Submitted by: Nabisah Bebee, ISG, Malaysia • 150ml coconut cream 3. Add the rest of the coconut cream. • 1 tbsp sunflower oil or 1 tbsp corn oil Cook on medium-low heat until meat • ⅔ tsp turmeric powder is done and quite tender, and the curry • 3 stalks lemongrass, the fat part sauce is very thick (you’re lucky if sliced, the remaining stalk trimmed the timing of both coincide!). Scrape and smashed lightly bottom of pan every 2 minutes with • 3 kaffir lime leaves, torn spatula to ensure curry does not burn. • 1 tbsp dark brown sugar If curry is getting dry before meat is • 1-1½ tsp sea salt tender, add a bit of water.

4. Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried dessicated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.

5. Serve hot with plain boiled rice, preferably jasmine or basmati variety. Yum!

33 34 #TeamISG Global Cook Book Spätzle (Spaetzle) Pork adobo

with sour beans Pork adobo made with succulent pork belly braised in vinegar, soy sauce, garlic and onions. A delicious balance of salty and savoury, this hearty stew is the The Swabian were formerly poor people and did not national dish of the Philippines for good reason! have much land, and the Swabian Alb ground was not very productive. Regardless of the linguistic ambiguity, Submitted by: Montesa Montefalcon, Commtech Asia, Philippines Spätzle/Spaetzle was and still is the perfect dish, as it is cheap to produce, versatile and nutritious. Ingredients Submitted by: Susanne Wakeford, ISG, Germany 4. Add soy sauce and water and stir to • 2lb pork belly, cut into 2-inch cubes combine. Allow to a boil for another 3-5 • 1 medium onion, peeled and sliced minutes. Lower heat, cover, and simmer thinly for about 40-50 minutes or until meat Ingredients Method • 1 clove of garlic, peeled and minced is fork-tender and sauce is reduced. • 2 bay leaves Serve hot. • 1 pack of Spätzle, or any other egg pasta 1. Wash the beans and cut off the ends • 1 tsp salt • 1kg green or runner beans on both sides. Then blanch the beans in • ½ tsp pepper • 1 onion, finely diced boiling salt water, drain the beans but • 1 tbsp oil • 2 tsp butter keep the cooking water. • 1 cup vinegar • 2 tsp flour • ½ cup soy sauce • 1 bay leaf 2. In a saucepan melt the butter, add • 1 cup water • 250ml vegetable stock the diced onion and fry at a medium • Salt, pepper heat until golden brown. Add the • 2-4 tsp red wine or cider vinegar drained beans, the bay leaf and the Method • Butter to taste pepper and sprinkle with flour. 1. In a bowl, combine pork, onions, 3. Deglaze with 400ml of the bean garlic, bay leaves, salt, and pepper. water, add the stock and vinegar, bring Place in the refrigerator and marinate back to the boil and simmer for half an for about 30 minutes. hour until the sauce has reduced and thickened. 2. In a wide, heavy-bottomed skillet over a medium heat, heat the oil. Add 4. Meanwhile, cook the Spätzle the meat mixture and cook, turning according to the instructions on the occasionally, until the pork is lightly pack. Drain, put back in the saucepan, browned. add some butter and mix well. 3. Add vinegar and allow to boil, 5. When the beans are ready, season to uncovered and without stirring, for taste with salt and pepper, and serve about 3-5 minutes. with the Spätzle – Guten Appetit!

35 36 #TeamISG Global Cook Book

Ingredients 3. Once the aubergines are cooked, Smoked • 3 large aubergines score the aubergine skin from stalk • Vegetable or olive oil, for frying to base and scoop out the flesh using • 1 bulb garlic, cloves peeled and thinly a large spoon. Stir this into the garlic aubergines sliced and tomatoes. Place the pan over a • ½ tsp turmeric medium-high heat and cook through • 3 large ripe tomatoes, quartered for a few minutes, mashing a little as • 2 tbsp tomato purée you go. Lastly, add the tomato purée, with garlic sugar and sea salt, stir well and cook • ½ tsp caster sugar • 1½ tsp crushed sea salt for a further 6-8 minutes, stirring • 2 large free-range eggs, beaten occasionally to prevent the mixture • Small handful of broken walnut pieces, from browning. “A great Persian dish of soft to garnish • Persian flatbread, to serve 4. Make lots of little holes in the roasted aubergine in tomato and aubergine mixture and pour the beaten eggs straight into the pan, but do not garlic sauce, with eggs cooked Method stir in the egg. You want to ensure into it at the last minute. Ideal for the eggs are cooking and solidifying 1. The most authentic way to prepare before you incorporate them, they take making as part of a mezze meal.” the aubergines is to blister them about 5-6 minutes to become opaque. whole over an open flame (either on Once cooked, give the mixture one a barbecue or over a domestic gas final stir and remove the pan from the This is a fantastic vegetarian side dish and is hob) until blackened and the flesh has heat. Leave the mixture to cool for 20 minutes, as this dish is best served ideal for a party platter with plenty of crackers. softened right through to the centre. Alternatively, to bake them, pre-heat warm rather than piping hot. Garnish Besides the classic vegetarian version, non- the oven to 220°C/425°F/Gas 7. Place with walnut pieces and serve with vegetarians can simply add meat to the stew. the aubergines in a roasting tin and flatbread. roast them whole in the oven 40-45 Submitted by: Zimin Hossainy, ISG, Germany minutes.

2. Meanwhile put a good drizzle of oil in a large frying pan over a medium heat and slowly cook the garlic slices, ensuring you cook them through rather than simply browning them. If they start to go brown too quickly, take the pan off the heat and allow the residual heat to cook them through, if necessary. Once the garlic begins to brown around the edges, stir in the turmeric. Add the tomatoes to the pan and cook for about 15-20 minutes, or until they break down and are cooked through, then turn off the heat and set the pan aside.

37 38 #TeamISG Global Cook Book Vietnamese summer rolls

Dipped in a spicy peanut sauce, these rolls are a great hot-weather appetizer or light lunch. These fresh spring rolls offer endless combinations of filling and once you have mastered the basics, you can play around with the recipe as you like.

Submitted by: Phi Quan, ISG, Germany

39 40 #TeamISG Global Cook Book

Ingredients Method 4. Layer a ¼ cup of the rice noodles 7. Turn the roll so that the seam faces over the shrimp, followed by a few bean down and the row of shrimp faces up. For the peanut sauce: 1. Whisk all of the ingredients for the sprouts, 2 of the mint leaves, 2 of the Place it on a rimmed baking sheet • ¾ cup natural-style creamy peanut peanut sauce together in a medium basil leaves, 1 sprig of cilantro, and 2 and cover loosely with plastic wrap butter bowl; set aside. pieces of serrano, if using. (cling film). • ⅓ cup water • 3 tbsp hoisin sauce 2. Bring a medium saucepan of water 5. Place 4 of the cucumber sticks and 8. Repeat with the remaining wrappers • 2 tbsp freshly squeezed lime juice to the boil over a high heat. Add the 2 of the scallion pieces on either side and fillings. Leave ¾ inch between each (from about 1½ medium limes) shrimp and cook until bright pink and of the noodle pile. Roll one piece of summer roll on the sheet so they don’t • 4½ tsp soy sauce just opaque, about 1½ minutes. Drain lettuce into a cigar shape and place it stick together, and replace the water • 1 tbsp granulated sugar in a colander and run under cold water on top of the noodle pile. in the pan or dish with hot tap water • 2¼ tsp chilli-garlic paste until cool. Pat the shrimp dry with as needed. If not serving immediately, • 1 medium garlic clove, mashed to a paper towels and place on a cutting 6. Fold the bottom half of the rice paper keep the summer rolls tightly covered paste board. Holding your knife parallel to wrapper over the filling. Holding the with plastic wrap (cling film) at room • ½ tsp toasted sesame oil the cutting board, halve each shrimp whole thing firmly in place, fold the temperature for up to 2 hours. Serve horizontally. Place in a medium bowl, sides of the wrapper in. Then, pressing with the peanut sauce for dipping. For the summer rolls: cover with plastic wrap (cling film), firmly down to hold the folds in place, • 24 medium shrimp (about 1lb), peeled and refrigerate. roll the entire wrapper horizontally up and de-veined from the bottom to the top. • 4oz dried rice stick noodles or rice 3. Cook the rice noodles according to vermicelli the directions on the packet. Drain and • 16 (8½-inch) round rice paper set aside. Place all of the ingredients in wrappers separate containers and arrange them • 1 cup mung bean sprouts (about 3oz) in the following order around a work • 32 medium fresh mint leaves (from surface: rice paper wrappers, shrimp, about 1 bunch) rice noodles, bean sprouts, mint, basil, • 32 fresh basil or Thai basil leaves cilantro/coriander, serrano (if using), • 16 small fresh cilantro/coriander sprigs cucumber, scallions and lettuce. Place • 2 serrano chillies, stemmed, halved, a clean, damp kitchen towel on a work seeds removed, and thinly sliced surface. Fill a medium frying pan or lengthwise into 32 pieces (optional) wide, shallow dish (large enough to • 1 medium English cucumber, peeled hold the rice paper wrappers) with hot and cut into 2½-inch sticks, then tap water. Working with 1 wrapper at a quartered time, completely submerge the wrapper • 3 medium scallions, quartered until it is soft and pliable, about 15 lengthwise, then into 2½-inch pieces seconds. Remove the wrapper from (white and light green parts only) the water and place it on the towel. • 8 Bibb lettuce leaves, cut in half Working quickly, lay 3 shrimp halves in a row, cut side up, just above the centre of the wrapper, leaving about 1 inch of space on each side.

41 42 #TeamISG Global Cook Book Indian lamb curry Migas

Submitted by: K Jothi, ISG, Malaysia A delicious Spanish dish from Extremadura. You can have it for breakfast or as a starter.

Ingredients Method Submitted by: Silvia Muñoz, ISG, Spain

• 1½lb boneless lamb, trimmed of fat and 1. Heat oil in large pan; add bay cut into pieces leaves, cardamom, cinnamon stick, 4. Drain, put chorizo and bacon on a • ¼ cup vegetable oil peppercorns and cloves. When leaves Ingredients side plate. • 2 bay leaves begin to sizzle and fragrance starts • 1 black cardamom pod to release, add onions and sauté until • 500g of bread 5. Add a little oil to the pan and add • 1 (2-inch) cinnamon stick light golden, about 12-15 minutes, • 250ml of water the garlic cloves. Add the migas and • 10 peppercorns stirring frequently. Stir in the ginger • 8 garlic cloves constantly stir with a spoon until loose • 4 whole cloves paste, garlic, chilli pepper, and lamb. • 200g of chorizo and brown. • 1½ large onions, finely chopped • 4 slices of fresh bacon • 1 tbsp fresh ginger paste 2. Season the lamb with salt; continue • 1 choricero pepper 6. Mix everything until the chorizo, the • 2 tsp minced garlic cooking, stirring mix, for about 20 • Extra virgin olive oil pepper and the bacon are very hot. • 1 green chilli pepper, chopped minutes more, adding a little water if • Salt (optional) necessary to keep food from sticking. • Salt Add turmeric, coriander powder, • ½ tsp turmeric cayenne, and garam masala; stir for Method • 2 tsp coriander powder 5 minutes, adding 2 tbsp water. Add • 1 tsp cayenne pepper (optional) diced tomatoes, and cook for 5 minutes, 1. Cut the bread into cubes and place • 1½ tsp garam masala stirring frequently. them in a bowl. Add a little salt to the • 1 cup diced tomatoes water and pour it over the bread with a • ⅓ cup plain yoghurt 3. Then add 4 cups of water and strainer. • 2 tbsp chopped fresh cilantro/ simmer for 15 minutes, or until meat is coriander leaves getting tender. Lower heat. 2. Wrap them in a white cloth, turning the cloth occasionally to distribute the 4. Whisk the yoghurt with a fork; and moisture better. Let it sit for at least 2 add to the pot slowly. Then cook until hours in the refrigerator. meat is done to your liking and sauce is thickened. 3. Heat some oil in a deep cooking pan. Dice the bacon into small pieces and 5. Garnish with cilantro/coriander add to the pan. When browned, add the leaves. Serve with steamed basmati sliced chorizo. rice, or hot Indian breads, such as naan.

43 44 #TeamISG Global Cook Book Kimchijeon with Nasi lemak with chopped kimchi sambal ikan bilis

Submitted by: Joon Ho Kim, Commtech Asia, Korea This traditional recipe is a national Malay dish. This version was inspired by Malaysian celebrity chef Sherson Lian, from the TV show ‘Family Kitchen with Sherson’. Ingredients 3. Turn it over with a spatula or flip it. Then lower the heat to medium and • 1 cup kimchi, chopped cook for another 1½ minutes. Submitted by: Elaine Sua, ISG, Malaysia • 3 tbsp kimchi juice Turn it over one more time and cook • 2 tbsp onion, chopped 4. Ingredients 2. For the anchovies: blend onion and • 1 tsp salt for 30 seconds before transfering it to a garlic in a food processor. Blend dry serving plate. • 1 tsp sugar For the nasi lemak (coconut rice): chilli and red bird eye chillies together; • 1 cup flour (all-purpose) • 2 cups Japanese sumo rice add in oil if necessary. • 1 cup water • 1 cup coconut milk • 2 tbsp vegetable oil (or grape seed) • 3 cups water 3. Heat a wok on a low flame until hot. • 1 tsp salt Fry the anchovies until crispy, on a • 2 shallots, crushed low to medium heat. Sieve the fried Method • 2 cloves of garlic, crushed anchovies and save the remaining oil. • 3 pine leaves, tied in knots 1. In a bowl, place the kimchi, kimchi 4. Put in the shrimp paste and fry until juice, onion, salt, sugar, flour and water, For the sambal ikan bilis (anchovies): it releases its flavour. Add in the blended and mix it well with a spoon. • 50g dried anchovies onions and garlic. Stir constantly to • 300g onion ensure it doesn’t stick to the wok. 2. Heat up a 12-inch non-stick pan • 50g garlic over a medium-high heat and drizzle • 40g dry chilli 5. Stir for 30 minutes, until the in about 2 tbsp of grape seed oil. Place • 8 red bird eye chillies onion and garlic become brown and the mixture of kimchi pancake batter • 10g shrimp paste (Belacan) caramelised. Add in the blended on the pan and spread it thinly and • 10g tamarind paste chillies. Keep stirring and maintain on evenly with a spoon. Cook it for 1 to 1½ • 2 tbsp tomato paste a low heat as it will gradually dry up minutes until the bottom gets golden • 2 cups water (approximately 10-15 minutes). brown and crispy. • 1 tsp salt • ½ tsp sugar 6. When the oil starts to separate, add the tomato paste and stir for another 1-2 minutes. Add in the mixture of tamarind Method paste and water. Cook for another 5-10 minutes. Season with salt and sugar. Set 1. For the coconut rice: put all the aside until it’s cooled. ingredients in the rice cooker and boil until it’s cooked. 7. Add in the crispy anchovies last, mix to combine, and serve.

45 46 #TeamISG Global Cook Book Breakfast bagel Roasted

“A tasty weekend treat.” vegetable tart

Submitted by: Gemma McKenzie, ISG, UK Submitted by: Courtney White, ISG, UK

Ingredients 3. Line a baking tray with tin foil and lay your bacon rashers on top. Mix the Ingredients • 2 plain bagels chipotle paste and maple syrup and 3. For the filling: bake sweet potatoes • 2 large eggs brush one side of the bacon. Put under • Nairn’s Oat Crackers (for gluten free/ in microwave for 8 minutes each. Take • 1 avocado the grill until lightly crispy. vegan option) or RAW flax and herb off the skin and mash up with a drizzle • 8 rashers of streaky bacon crackers of olive oil. Mix in avocado, salt, pepper • 4 ripe vine cherry tomatoes 4. While the bacon is cooking, chop up • Garlic and chopped mint. Spread out on your • 4 tsp chipotle paste your avocado and mash with a fork. • Chives biscuit base. • 4 tsp maple syrup Roughly chop your cherry tomatoes • Olive oil • 2 tbsp olive oil and mix in. • 3 sweet potatoes 4. For the topping: chop the courgette, • 1 large or 2 small avocados aspabroc and mangetout and roast 5. When the bacon is cooked one side, • Mint them with salt, pepper and olive oil on Method take out, turn over, brush the other • Salt and pepper a medium heat for 20 minutes. Evenly side with the chipotle/maple mix and • 1 courgette/zucchini place the vegetables over the top of the 1. Pre-heat your oven grill. put back under the grill. While the • Small handful of aspabroc baby sweet potato filling. Enjoy! bacon is cooking, heat the olive oil in a broccoli 2. Cut the bagels in half (cut the hole frying pan, place the tops of the bagels • Small handful of mangetout in the middle to the desired size if it (cut side down) into the frying pan and is small) and toast both sides (in a break 1 egg into each bagel. Cook until toaster or under the grill) until lightly desired consistency (approximately 5 Method golden, then set aside. minutes for slightly runny). Place onto a baking tray and cook under the grill 1. In a sealable bag or processor put in to finish the top if you require. crushed garlic, chopped chives, olive oil and crackers. Blend until fine crumbs. 6. Take the bacon out when cooked and set aside. 2. Line a tart dish with baking paper. Pour in your cracker crumbs, and with 7. Take the bottom half of the bagels, a wooden spoon flatten down. Bake in add the avocado/tomato mix, lay 4 oven for about 20 minutes on medium rashers of bacon on each one, and heat. Leave to cool down. place the egg bagel on top to complete.

47 48 #TeamISG Global Cook Book

Ingredients Method

Beef chow fun For the beef: 1. Combine all ingredients for the beef; • ½lb beef sirloin toss everything together and set aside. • ¼ tsp baking soda noodles • 1 tbsp Shaoxing wine 2. Combine all ingredients for the • 1 tsp light soy sauce sauce; whisk well until sugar has • ⅛ tsp white pepper dissolved. Set aside.

Beef stir fry rice noodles is a popular For the sauce: 3. Heat a wok to a high heat. Add 1 tbsp Cantonese noodle dish in domestic • 1 tsp dark soy sauce cooking oil then add beef. Cook 1-2 • 1 tbsp light soy sauce minutes on each side or until almost and overseas Chinese restaurants. • ¼ tsp sugar cooked. Remove from wok and • 1 tbsp Shaoxing wine set aside. Submitted by: Flora Chan, Commtech Asia, Hong Kong • 2 tbsp water 4. In same wok, add remaining cooking For stir frying: oil. Add ginger and garlic. Stir fry for 30 • 2 tbsp cooking oil seconds to 1 minute or until you can • ½ tbsp ginger, chopped smell the aroma. • 1 tbsp garlic, chopped • 10oz fresh rice noodles, separated 5. Add noodles and sauce. Stir fry for 1-2 • 4oz green onions minutes or until noodles have absorbed • 4oz bean sprouts sauce evenly and are softened. Add • 1 tsp sesame oil and seeds for garnish green onion, bean sprouts and cooked beef. Toss everything together and stir fry for 30 seconds to 1 minute. Remove from heat.

6. Garnish with sesame oil and sesame seeds and serve immediately.

49 50 #TeamISG Global Cook Book Beef lok lak Onion tart

(Khmer loc lac) “This is my favourite recipe because it reminds me of when I lived in Lyon This beef lok lak recipe delivers a and ate amazing French food every day. delicious traditional Cambodian pepper beef dish, made with Kampot pepper. Onion tart is really good comfort food

Submitted by: Dan Fagg, Commtech Asia, Philippines for winter; I like it served slightly warm.”

Submitted by: Louise Donkor, ISG, UK

Ingredients 2. Add the oil to a hot pan, and add the beef mixture. Stir fry until medium sugar with a pinch of salt over a low • 4 cups of beef fillet, cubed rare. Remove the mixture from the pan Ingredients heat. The onions should not brown, • 2 tbsp of white sugar and deglaze the pan with the rice wine but merely soften – this takes about • 2 tbsp crushed black Kampot pepper until reduced. • 170g plain white flour 30 minutes and you will need to stir (black pepper) • Salt and pepper occasionally. • 2½ tbsp crushed garlic 3. Add the remaining garlic and • 70g unsalted butter, chilled and • 5 tbsp oyster sauce fry until translucent. Add the beef chopped into small pieces 3. On a floured board, roll the pastry • 1½ tbsp light soy sauce again and add the remaining oyster • 1 egg, beaten out thinly. Place in a lightly buttered, • 1 tbsp cornstarch sauce, light soy sauce, dark soy sauce • 2–3 tbsp iced water 20cm tart tin (ideally one with a • 2 tbsp Chinese rice wine and pepper. Cook to your liking. We • 3 large sweet white onions, sliced finely removable bottom), prick with a fork • 1 tbsp dark soy sauce generally like ours medium rare if we’re 50g unsalted butter and chill for 20 minutes. Line with • 1 tbsp vegetable oil using the best quality beef. The sauce • 1 tsp white sugar greaseproof paper, add baking beans • 1 fresh lime should be thick. • 2 egg yolks and bake in the oven for 10 minutes. • 1 tsp ground Kampot black pepper • 150ml crème fraîche or heavy cream (black pepper) 4. Serve on a plate with thick slices of • A pinch of grated nutmeg 4. Mix the egg yolks with the crème • 1 tsp sea salt green tomatoes on the side. fraîche, nutmeg and some pepper. Take • Green tomatoes (optional) 5. Quarter the lime, put some of the Method the pastry out of the oven and remove ground Kampot black pepper and sea the paper and beans. Spoon the onions Method salt into a small side dish, squeeze the 1. Sift the flour with a good pinch of into the pastry case and add the egg juice onto the pepper, combine, and salt in a food processor and mix in the mix. Turn the oven up to 190°C/Gas 5 and bake for 25–30 minutes. 1. Combine the beef with the sugar, taste. Add more salt or pepper, as you butter. Add the beaten egg and just half of the pepper, half of the garlic, like. enough iced water to make a dough. ⅔ of the oyster sauce and the light Wrap in plastic wrap (cling film) and soy sauce, salt and cornstarch. Mix 6. Serve this dipping sauce (tek merec) chill for 30 minutes. thoroughly and marinate for at least on the side. Meat can be dipped into an hour in the fridge. After marinating, the bowl or it can be poured over the 2. Pre-heat the oven to 180°C/375°F/ remove the mixture from the fridge and beef. Gas 4. In a heavy-bottomed pan with a let it get to room temperature. lid, sweat the onions in the butter and

51 52 #TeamISG Global Cook Book

Ingredients 3. Add the flour and stir well, cook for 2 minutes. Stir in the tomato paste, Minced beef and • 3 cups flour Worcestershire sauce and beef stock. • 11 cups unsalted butter, cubed and Taste for seasoning, depending on how kept cold until ready to use much salt your beef stock has, add salt onion pie • Small pinch of salt and pepper. • 1 cup cold water • 1 egg, beaten 4. Simmer for 10 minutes until • 1 tbsp vegetable oil thickened and the liquid has reduced. “This recipe is dedicated in loving • 1 medium onion chopped Strain off any fat that comes to the • 1 large or 2 medium carrots, peeled surface. Transfer to a bowl using a memory of Paul Coates who sadly passed and chopped slotted spoon and allow to cool. • 1lb ground beef away in September 2017. Paul was a project • 1 tbsp flour 5. Pre-heat oven to 350°F. Butter a • 1 tbsp tomato paste 9-inch round pie dish. manager for our Commtech Asia business • 1 cup Worcestershire sauce • 1 cup beef stock 6. Cut the dough in half and roll out in the Philippines, and this was his all-time • 1 tsp salt onto a floured board. Cut the pastry • 1 tsp freshly ground black pepper into a circle, just slightly bigger than favourite dish.” your dish. Put the pastry into the dish and smooth evenly, allowing the excess Submitted by: Dan Fagg, Commtech Asia, Philippines Method to hang over the side. Add the filling. Brush the edges of the pastry with the 1. For the pastry, add the flour, salt egg wash. and butter into a food processor. Pulse until you get the texture of fine 7. Roll out the other half of the pastry breadcrumbs. With the processor onto the floured surface. Cut another running, slowly drizzle in cold water circle and place on the pie and seal the until it forms a ball. Remove, knead a edges with a fork. Brush with egg wash. little on a floured board. Wrap in plastic Place on a baking sheet and bake for wrap (cling film) and refrigerate for 10- 20-25 minutes or until golden brown. 15 minutes.

2. For the filling, add oil to a large saucepan and heat over a medium heat. Add the onions and carrots, stir and cook for about 5 minutes to soften slightly. Add the ground beef and break up the meat and allow to brown.

53 54 Sweet Recipes

#TeamISG

55 - 82 #TeamISG Global Cook Book Tiramisu cake

“The best tiramisu you will ever make”

Submitted by: Natascha Immonen, ISG, Finland

Ingredients 2. In a separate bowl, whip cream to stiff peaks. Gently fold the • 6 large egg yolks whipped cream in the mascarpone • 1 cup sugar sabayon mixture and set aside. The • 1¼ cup mascarpone cheese at room mascarpone does not have to be at temperature room temperature, but it will help it • 1¾ cup heavy whipping cream (420 ml) mix in easier if it is. Take it out of the • 2 x 7oz packets Italian lady fingers refrigerator as you gather ingredients (Savoiardi) to make the recipe. • 1 cup cold espresso or strong coffee (240 ml) 3. Mix the cold espresso with the coffee • ½ cup coffee-flavoured liqueur, liqueur and dip the lady fingers into the optional (120 ml) mixture just long enough to get them • 1oz cocoa for dusting (30g) wet, do not soak them!

4. Arrange the lady fingers in the Method bottom of a 9-inch square baking dish (or similarly sized container). 1. Combine egg yolks and sugar in the Spoon half the mascarpone cream top of a double boiler, over boiling filling over the lady fingers. Repeat water. Reduce heat to low, and cook for process with another layer of about 10 minutes, stirring constantly. lady fingers add another layer of This is your sabayon. Remove from the tiramisu cream. heat and whip yolks until thick and lemon-coloured. Add mascarpone to 5. Refrigerate 4 hours or overnight. whipped yolks, beat until combined. Dust with cocoa before serving.

55 56 #TeamISG Global Cook Book

Ingredients 4. Cut out greaseproof paper into circles the shape of your ramekins. White chocolate • 1 cup packed medjool dates, pitted In addition, to make removing the before measuring (about 22 dates cheesecakes easier, cut out two strips or 275g) of paper per ramekin and lay them in lemon cheesecake • 1½ cups (155g) raw walnuts an ‘X’ shape at the base. Top with the • 1½ cups raw cashews (soaked circle shape. This creates little tabs overnight in cool water, or in very hot that make removing the cheesecakes water for 1 hour) easier once set. Amazing white chocolate lemon cheesecake • Pinch sea salt made entirely in the food processor or blender! • 1 tsp vanilla extract 5. Divide the date/nut crust between • 3 lemons (juice of 3, zest of 1) the ramekins and carefully press with So rich, decadent, and satisfying, you’d never • ¼ cup (60ml) plain, unsweetened rice fingers to distribute. To really pack it guess it was vegan and gluten-free. or almond milk (or sub light coconut, down, use a small glass or the back of but it will take on a coconut flavour) a spoon, allowing some crust to come Submitted by: Ann-Marie Smith, ISG, UK • ¼ cup (53ml) olive oil or sub melted up the sides. If it sticks, separate the coconut crust and glass with a small piece • ½ cup (120ml) maple syrup, agave, or of parchment paper. Set in fridge or honey if not vegan (use less for a more freezer to firm up. tart cheesecake) • ¼ cup (28g) cocoa butter, melted in the 6. Add all other ingredients to a microwave or over a double boiler blender and mix until very smooth • ¼ tsp sea salt – up to 2-3 minutes. If it won’t come • Optional: 1 tsp apple cider vinegar together, add a touch more lemon juice, (for extra tang) maple syrup/agave or a splash more almond milk as the liquid should help it blend better. Blend until very creamy Method and smooth. Taste and adjust flavour/ sweetness as needed. 1. Add dates to a food processor and blend until small bits remain and it 7. Divide the filling evenly among the forms into a ball. Remove and set aside. ramekins. Tap a few times to release any air bubbles, then cover loosely with 2. Next add nuts, salt and process into plastic wrap (cling film) and refrigerate a mixture. Then add the dates back in until set – about 6-8 hours depending and blend until a loose dough forms on the size of your dish. Accelerate – it should stick together when you this process by popping them into the squeeze a bit between your fingers. freezer for at least 2 hours. If it’s too dry, add a few more dates through the spout while processing. If NOTE: They will come out much more too wet, add a few more nuts. easily after being in the freezer! Once set, run a knife along the edge and 3. Decide whether to make mini gently remove by tugging on the tabs cheesecakes in ramekins (or muffin in an upward motion. They should pop tins) or one large cheesecake in a out. If they aren’t quite set, put them in serving dish. These instructions are the freezer for 15-20 minutes. Top with for ramekins. a touch of coconut whipped cream and fresh berries, or enjoy as is!

57 58 #TeamISG Global Cook Book Butter cookies Carrot cake

“Delicious cookies for tea time.” Submitted by: Laura Lozano, ISG, Spain

Submitted by: Soraya Bonilla, ISG, Spain Ingredients Method

• 240g shredded carrots 1. Crush the carrots in the food Ingredients Method • 2 eggs processer, add the oil, the eggs, the • 160g of sunflower oil sugar, and the pineapple with its juice. 2 eggs Mix the butter and sugar in a bowl. • 1. • 1 small can of pineapple in juice Blend until it is mixed. 2.5 cups of flour Add the eggs and the lemon zest. • • 240g sugar (better if it is brown sugar) Lemon zest Continue stirring with a spatula until • • 360g flour 2. In a bowl, whisk the flour, the yeast, 1 tsp of yeast you get everything mixed. • • 10g of yeast baking soda, salt, cinnamon, ginger, 100g of butter • • 10g of baking soda nutmeg, turmeric, and cloves. 1 cup of sugar In a separate bowl, mix the flour with • 2. • 1 pinch of salt Chocolate chips the yeast. Once you have them mixed, • • ½ tsp of cinnamon 3. Add the remaining ingredients, slowly add it to the eggs and the lemon • ½ tsp of ginger including the walnuts, and mix. zest mixture. • ½ tsp of nutmeg • ½ tsp of turmeric 4. Pour into a pre-greased mould Once the dough is made, form a ball 3. • ¼ tsp of ground cloves (or less) and cook at 170°C/330°F for about 35 and wrap it in plastic wrap (cling film). • 240g of chopped walnuts minutes. (Temperature and time may Keep it in the refrigerator for about an vary depending on the oven and the hour. mould chosen.) Add some flour on a flat surface and 4. 5. Use a toothpick to check if it is done. smooth the dough with the help of a Remove from the oven and let stand for roller. Add the chocolate chips. With 10 minutes before unmoulding. cookie moulds, make the cookies.

5. Put the cookies in a pre-heated oven at 180°C/350°F. Leave for 15 minuts or until they get a golden brown colour. Let them cool and enjoy!

59 60 #TeamISG Global Cook Book

Ingredients Method

Walnut and • 450g sugar 1. Grease a 20.5 x 15cm tin. • 150ml milk • 100g plain chocolate 2. Put sugar, milk, chocolate and honey chocolate fudge • 50g honey in a saucepan over a gentle heat. Stir • 150g butter constantly until sugar has dissolved. • 100g shelled and chopped walnuts • 25g shelled and halved walnuts 3. Bring to the boil without stirring Submitted by: Sue Ferwerda-McGill, ISG, The Netherlands (optional) until soft ball stage, then remove saucepan from the heat. Add the butter to the sugar mixture and leave in a pan to stand on a cool surface for 5 minutes without stirring.

4. Now beat the mixture until thick and creamy and beginning to grain. Add chopped walnuts all at once and stir with wooden spoon until evenly mixed into the fudge.

5. Pour into greased tin. Press on walnut halves (optional). Leave the fudge until completely cold.

61 62 #TeamISG Global Cook Book Walnut treacle tart Butter cake

Submitted by: Sue Ferwerda-McGill, ISG, The Netherlands Instead of sprinkling almond flakes on top of this super simple butter cake, the base allows varying delicious toppings, such as Ingredients Method plums or a mixture of cinnamon and sugar.

• 120g short crust pastry 1. Line a 20cm baking tin with pastry. Submitted by: Susanne Wakeford, ISG, Germany • 3 tbsp golden syrup • Juice of ½ lemon 2. Slightly warm the syrup to a pouring • 60g fresh white breadcrumbs consistency. Add lemon juice and then • 90g shelled and chopped walnuts stir in breadcrumbs. Ingredients 2. Work the dough again with the mixer for about 3-5 minutes, then roll out on 3. Pour mixture into pastry case and For the dough: a greased baking tray. sprinkle walnuts evenly over top. • 500g wheat flour • 1 sachet dried yeast 3. For the topping, evenly spread little 4. Bake on centre shelf in pre-heated • 75g sugar knobs of butter on the dough or melt oven at 200°C/395°F for approximately • 1 sachet (15g) vanilla sugar the butter and brush it on. Mix the 40 minutes until golden brown. • A pinch of salt sugar and vanilla sugar, sprinkle on the top then evenly distribute the almond For the topping: flakes. Leave the dough to rise again. • 75g melted but cooled down butter or When it is about twice as high put it in margarine the pre-heated oven at 200°C/395°F/ • 250ml lukewarm milk Gas 4-5 for about 15 minutes. • 100-125g butter or margarine • 75g sugar 4. If you wish, you can brush the cake • 1 sachet (15g) vanilla sugar evenly with 250ml whipped cream • 50g almond flakes immediately when it is out of the oven. • 250ml whipped cream (optional) Tasty!

Method

1. For the dough, sieve the flour into a bowl, mix thoroughly with the dried yeast, add the remaining ingredients and mix with an electric hand mixer, first at the lowest and then at the highest setting, for about 5 minutes. If the dough is sticky add a little flour, but not too much as the dough needs to stay soft. Cover the bowl and leave to rise in a warm place until it is about twice the size. 63 64 #TeamISG Global Cook Book

Ingredients 3. Meanwhile, place the blueberries, icing sugar and 4 tbsp of water in a White chocolate • 225g/6oz Hobnobs (or chocolate chip) saucepan and warm gently until the biscuits sugar has dissolved and the berries are • 100g/3oz butter starting to burst and soften, but are cheesecake • 300g/10oz white chocolate, chopped still keeping their shape. • 150g pack full-fat soft cheese, at room temperature 4. Divide crust among serving dishes • 18g/1oz caster sugar and carefully press with fingers to “This is a family favourite, easy • 375ml/15fl oz double aeam distribute. To pack it down, use a small • 350g/12oz blueberries glass or the back of a spoon to really to make, enjoyed by everyone • 100g/4oz icing sugar, plus extra press it down, allowing some crust to • 25g/1oz or more to sweeten the berries come up the sides. If it sticks, separate and very yummy.” if too tart the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up. Submitted by: Jenny Orbell, ISG, UK Method 5. Spoon the berries from the pan into 1. Line a round 23cm x 4cm-deep loose- bowl. If the syrup is too thin, simmer bottom cake tin or springform tin with for a few minutes. Pour the syrup over greaseproof paper. Process the biscuits the blueberries and leave to cool and to fine crumbs, then mix with the thicken lightly. This can be done a day melted butter. Spoon and press into the ahead. base of the tin. Chill in the fridge while you make the filling. 6. Remove cheesecake from tin and spoon the blueberries and their syrup 2. For the cheesecake, melt the over the top. chocolate in a bowl over gently simmering water. Cool until tepid. Beat together the soft cheese and sugar until smooth, then stir in the melted chocolate. Whip the cream to very soft peaks, then gently fold it into the chocolate mix. Spoon into the tin and smooth the top. Refrigerate for 2-3 hours to set (or overnight).

65 66 #TeamISG Global Cook Book Cheesecake Apple sponge cake

“An easy-to-make dessert that will make Submitted by: Javier Aspe, ISG, Spain you shine at every meal.” Ingredients Submitted by: José María de Luna, ISG, Spain Method • 3 big red apples • 200g of flour 1. Mix the softened butter with the Ingredients Method • 200g of butter sugar. Add the eggs, one at a time, • 200g caster sugar and stir to mix. Add the sifted flour • 3 eggs and yeast and continue stirring until • 16 Marie biscuits 1. In a pot we cook the water, the • 1 tsp of yeast combined. Add the vanilla and the • 250g pot of Philadelphia cheese condensed milk and the jelly. Once it • 1 tsp of vanilla peeled and chopped apple. • 50g of condensed milk has come to boil, we put it in a bowl • 1 tsp of cinnamon • 200cc water with the cheese and blend it. • Powdered (icing) sugar to decorate 2. Pour the dough into a buttered • Jelly mould with some flour and place it in • Butter 2. In a rectangular mould, cover with the oven, pre-heated to 175°C/345°F. • Milk foil and pour the mixture. Leave it in Bake for 40 minutes, sprinkle with • Raspberry marmalade the refrigerator for a minimum of six cinnamon and powdered (icing) sugar. hours to settle. Serve when it is still warm. 3. Grind the cookies. Mix the butter with the milk and mix it with the biscuits to make a paste.

4. Put the paste in a tray with the mould’s form. Put the cheese mixture on top and cover with a thin layer of marmalade.

67 68 #TeamISG Global Cook Book Chocolate Guinness cake

This cake is magnificent in its damp blackness. I can’t say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it’s like gingerbread without the spices.

Submitted by: Alex Best, ISG, UK

Ingredients in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and • 250ml Guinness then pour into the brown, buttery, • 250g unsalted butter beery pan and finally whisk in the flour • 75g cocoa powder and bicarbonate of soda. • 400g caster sugar • 142ml sour cream 3. Pour the cake batter into the greased • 2 large eggs and lined tin and bake for 45 minutes • 1 tbsp vanilla extract to an hour. Leave to cool completely in • 275g plain flour the tin on a cooling rack, as it is quite a • 2½ tsp bicarbonate of soda damp cake. • 300g cream cheese • 150g icing sugar 4. When the cake’s cold, sit it on a • 125ml double cream (or whipping flat platter or cake stand and get on cream) with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both Method together. Or do this in a processor, putting the unsieved icing sugar in 1. Pre-heat the oven to 180°C/350ºF/ first and blitz to remove lumps before Gas 4 and butter and line a 23cm/9- adding the cheese. inch springform tin. 5. Add the cream and beat again until 2. Pour the Guinness into a large wide it makes a spreadable consistency. saucepan, add the butter – in spoons Ice the top of the black cake so that it or slices – and heat until the butter’s resembles the frothy top of the melted, at which time you should whisk famous pint.

69 70 #TeamISG Global Cook Book Carrot cake Moon cake

Submitted by: Alvaro Treceño, ISG, Spain White lotus seed paste with thousand- year-egg and pickled ginger.

Ingredients Method Submitted by: Aubrey Lo, ISG, Hong Kong

• 2 cups of brown sugar 1. Mix all the sugar, flour, yeast, oil, • 2 cups of flour eggs, cinnamon and salt into a bowl. 3. To put the cake stuffing into the 1 sachet of yeast Ingredients • crust dough, remove the crust dough 1 cup of sunflower oil Add the shredded carrots, then put • 2. from the refrigerator, rub softly and 5 shredded carrots the mixture into the selected baking • 110g of low gluten flour • divide into 20g pieces, then divide the 3-4 eggs mould. • 60g unsalted butter • cake stuffing into 25g pieces. Squeeze 1 tbsp of cinnamon • 10g custard powder • the crust dough to 2mm thick and put 1 pinch of salt Bake in the oven at 180°C/350°F • 30g icing sugar • 3. the cake stuffing into the centre of the 1 tub of Philadelphia cheese until the dough rises (stick with • 24g egg • crust dough, then gently roll and shape ½ packet of butter a toothpick at half an hour and if • 60g white lotus seed paste • it into ball. Every single crust dough • 1 cup of sugar spotted, leave 5-15 minutes). • 15g thousand-year egg • 10g pickled ginger with the cake stuffing is dusted with the low gluten flour, then put it into Remove from the oven and wait for it • 2 egg yolks 4. the moon cake mould. Do not forget to to cool. put the low gluten flour in the mould in order to let the moon cake leave the 5. Whisk Philadelphia cream cheese, Method mould easily. Press the mould on the butter and sugar to make the topping. table, then raise the mould and tap out Spread on the baked cake. 1. To make the crust dough, mix together the unsalted butter, custard the moon cake. Whisk the egg yolk and power, icing sugar and egg, and sift in brush it on the moon cake. Pre-heat the low gluten flour more slowly. When the oven at 200°C/390°F for 10 minutes mixed together, these ingredients and bake the moon cake for 15 minutes should form a dough. Put the crust at 180°C/350°F. dough in a bowl, cover it with plastic wrap (cling film) and put it into the refrigerator for at least 30 minutes.

2. To make the cake stuffing, cut the thousand-year egg and pickled ginger into little pieces and mix them well into white lotus seed paste.

71 72 #TeamISG Global Cook Book Easter chocolate fudge cake

“It’s super indulgent but tastes great with a hot drink or melted for 30 seconds in the microwave until warm and extra gooey with some cream.”

Submitted by: Rachel Cross-Graham, ISG, UK

Ingredients the bowl. Add the golden syrup, beaten eggs, sunflower oil and semi-skimmed • 175g self raising flour milk. Mix with an electric whisk until • 2 tbsp cocoa powder smooth and gooey. • 1 tsp bicarbonate of soda • 150g caster sugar 3. Spoon the mixture evenly into the • 2 medium eggs (beaten) two cake tins. Bake for approximately • ¼ pint semi-skimmed milk 25 minutes until risen and firm. Cool on • ¼ pint sunflower oil a cooling rack. • 2 tbsp golden syrup • 75g butter (unsalted) 4. Beat the butter in a bowl until soft. • 175g icing sugar Gradually sift in the icing sugar and • 3 tbsp cocoa powder cocoa powder. Add enough milk to • Drop of milk make the icing fluffy and spreadable • As many chocolates of your choice 5. Spread on the middle, top and sides of your cake, or for something Method a little lighter you can use a simple buttercream as the filling and spread 1. Pre-heat your oven to 180°C/350°F all the chocolate icing on the top and and line two 7-inch cake tins. sides.

2. Sieve the flour, cocoa powder and 6. Decorate with all your chocolate bicarbonate of soda into a large mixing goodies. Melt chocolate to drizzle over bowl. Add in the caster sugar and mix the top of the chocolate goodies. well. Make a large well in the centre of

73 74 #TeamISG Global Cook Book Egg tart Protein pancakes

Submitted by: Cathy Chan, ISG, Hong Kong “Perfect for a healthy breakfast when you’re craving a stack of pancakes, Ingredients 2. Take the dough out of the fridge. Cut or as a sweet snack or dessert.” • 280g plain flour into 12 equal portions (about 38g each). • 2 tsp icing sugar Roll each individual dough portion Submitted by: Prathna Thakore, ISG, UK • 2 egg yolks into a ball. Using a tart case, press the • 1 egg white pastry ball into a flat piece, then line • 150g salted butter the base and sides of the tart cases by • 150g caster sugar or fine sugar lightly pressing the dough into the tart Ingredients Method • 150g hot water cases. Refrigerate for 30 minutes. • 4 eggs • ¼ cup oats (or GF oats) 1. Blend all ingredients with 3 tbsp of • 250ml fresh milk 3. To make the filling, add caster sugar • Half a banana almond milk (or your milk of choice) • ½ tsp vanilla extract into hot water, mix until the sugar is • ½ tbsp coconut flour until you have a nice smooth batter. • A pinch of fine salt completely dissolved. Set aside and • 1 scoop vanilla whey (or vegan, GF let it cool. Beat eggs with milk, vanilla protein powder) 2. Fry in a small amount of coconut oil essence and salt. Pour in sugar water. • Vanilla extract for 2-3 minutes each side. Method Mix well. Sift egg mixture twice to • 2 egg whites (or flax egg if vegan) achieve a smooth egg mixture. Take 3. Top with Greek or coconut yoghurt, 1. To make the pastry, cream the butter tarts out of the refrigerator; carefully fruit, and of course, pure Canadian with icing sugar, egg yolk and egg white. pour the egg mixture into each tart maple syrup! Add in flour and mix well. Once it is well shell. Bake tarts for 25 minutes at mixed, using your hands, mix together 180°C/350°F. and form a dough. If the dough is too wet or oily, add some flour. Give it a bit of a knead. Wrap the dough in a clear freezer bag. Put it into the fridge for 15 minutes to let it cool.

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Method 3. Put the mould (llanera) on top of the stove on a low heat. Put the granulated Leche flan 1. Using all the eggs, separate the yolk sugar in the mould and mix thoroughly from the egg white (only egg yolks will until the solid sugar turns into liquid be used). Place the egg yolks in a big (caramel) having a light brown colour. bowl then beat them using a fork or an This is a simple and easy version of a famous egg beater. NOTE: Sometimes it is hard to find Filipino dessert known as leche flan. a llanera (traditional flan mould) 2. Add the condensed milk and mix depending on your location. I find it Submitted by: Emaluz Nicolas, Commtech Asia, Philippines thoroughly. Pour in the fresh milk and more convenient to use individual vanilla. Mix well. round pans when making flan.

4. Spread the caramel (liquid sugar) Ingredients evenly on the flat side of the mould.

• 10 (raw) eggs 5. Wait for 5 minutes then pour the • 1 small can condensed milk egg yolk and milk mixture into the • 1 cup fresh milk (or evaporated milk) mould. Cover the top of the mould • 1 cup granulated sugar using aluminum foil. Steam the mould • 1 tsp vanilla extract with egg and milk mixture for 30-35 minutes.

6. After steaming, let the temperature cool down then refrigerate. Serve for dessert. Share and enjoy!

77 78 #TeamISG Global Cook Book Lemon yoghurt Apple and sponge cake cinnamon muffins

This sponge cake is really easy to prepare and “Delicious recipe! Kids love them!” is made with some easy-to-find ingredients. It is really spongy and you don’t need to be an Submitted by: Soledad Gomez-Rico, ISG, Spain expert chef for it to be delicious.

Submitted by: Yolanda García, ISG, Spain Ingredients Method

• 150ml olive oil 1. Pre-heat the oven to 200°C/390°F. • 180g sugar 2. Add the yoghurt and the oil and Ingredients • 2 tbsp of cinnamon 2. Crush the peeled apples and add continue mixing. Clean the lemon and • 2 apples them to the egg yolks and the sugar. with a grater, grate the peel over the • 3 eggs • 200g flour Add the juice and zest of the lemon. ingredients. It is important to only • 1 lemon yoghurt or natural yoghurt • 4 eggs, separated Add the flour, the yeast, the salt and grate the external part of the lemon • Olive oil (1 yoghurt container) • 1 sachet of yeast the cinnamon. (the yellow part) because if you get • Sugar (2 yoghurt containers) • 1 pinch of salt some of the white part it will get • Flour (3 yoghurt containers) • Powdered (icing) sugar 3. Whisk the egg whites until they look very sour. • 1 sachet of yeast • 1 lemon like snow and add to the dough. • 1 lemon 3. Add the yeast and the flour over the • Butter to grease the baking mould 4. Lightly grease the muffin moulds ingredients and mix. with the oil, then fill the muffin moulds with the mixture and sprinkle them 4. Bake in a pre-heated oven (to 180ºC) Method with sugar and cinnamon. for 40 minutes. To know if the bun is ready you can insert a toothpick, and 1. Break the eggs and place them in a 5. Bake at 200°C/390°F for 20-25 if it leaves without staining it means bowl with the sugar and mix. minutes. After this time, let them cool that it is ready. (Do not open the oven without taking them out of the oven. constantly as it does not allow the cake to rise properly).

5. Take the sponge cake out of the oven and let it cool.

6. Roll a knife by the edges of the mould to remove easily and unmould.

79 80 #TeamISG Global Cook Book Madeleines with vanilla bean custard

Submitted by: Natascha Immonen, ISG, Finland

Ingredients into a bowl, cover with plastic wrap (cling film) and refrigerate to cool. For the custard: 2. To make the madeleines, combine • 40g caster sugar eggs, sugar and vanilla in mixing bowl • 250g full cream milk and beat for 3-4 minutes. Fold in flour, • 25g cornflour, sifted baking powder and salt. Fold in cooled • 2 eggs butter. Cover and refrigerate for at • Vanilla bean pod, seeds scraped least 30 minutes or overnight to firm the mixture. For the madeleines: • 3 eggs 3. Pre-heat oven to 180°C. Grease a • 120g or ½ cup caster sugar madeleine pan with butter and lightly • 1 tsp vanilla bean extract dust with flour to prevent cakes from • 130g or 1 cup plain gluten free flour, sticking. Tap out the excess. Spoon in sifted cake mixture with the batter mounded • ½ tsp baking powder in the centre of each shell. • Pinch of salt • 120g unsalted butter, melted 4. Bake for 8-10 minutes or until skewer comes out clean. Release the To finish: madeleines onto a wire rack. Whilst • Cinnamon icing sugar madeleines are still warm inject sponge on flat side with cold custard using a piping bag. Twist madeleine as you Method inject the custard to prevent it from bursting. 1. To make the custard, place the milk and vanilla in a saucepan over a 5. Dust with cinnamon icing sugar and medium heat and simmer. Whisk the serve warm. eggs, sugar and cornflour in a separate bowl. Slowly stir the warm milk into the egg mixture. Return to the saucepan and stir over low heat for a few minutes until custard thickens and coats the back of a wooden spoon. Pour custard

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