Starters

Peixinhos da Horta · Portugal ����������������������������������������������������� PAGE 7 Imam Bayildi · Turkey ������������������������������������������������������������������� PAGE 9 Feierstengszalot · Luxembourg ���������������������������������������������������� PAGE 11 Our Researchers recommend Kashke Bademjan · Iran ��������������������������������������������������������������� PAGE 13 Oi Muchim · South Korea ������������������������������������������������������������� PAGE 15 international Specialities

Main Courses A homemade dish can put a smile on one’s lips. In most parts of the world, hospitality is more Chingri Machher Malaikari · India ����������������������������������������������� PAGE 19 than just a custom. Eating, talking and laughing Biber dolması · Turkey ����������������������������������������������������������������� PAGE 21 together connects people from all nations. Pierogi ruskie · Poland ����������������������������������������������������������������� PAGE 23 There are people from many different countries Beshbarmak · Kazakhstan ����������������������������������������������������������� PAGE 25 working at Helmholtz-Zentrum Berlin and enri- Svíčková na Smetaně · Czech Republic ��������������������������������������� PAGE 27 ching each other’s lives. Employees and guest Chicken Fajitas · Mexico ������������������������������������������������������������� PAGE 29 researchers from four continents have put toge- Spicy Yoghurt Chicken · India ����������������������������������������������������� PAGE 31 ther specialities from their home countries for Raggmunk · Sweden ��������������������������������������������������������������������� PAGE 33 this cookbook. Be inspired by this culinary jour- Twice-Baked Potatoes · USA ������������������������������������������������������� PAGE 35 ney across the globe. Spicy Strips · Australia ����������������������������������������������������������������� PAGE 37 The first edition of the cookbook elicited many Quesadillas con champiñones y aguacates · Mexico ����������������� PAGE 39 a smile from those who received it. We are sure Wareniki with sour cherries · Ukraine ������������������������������������������ PAGE 41 this edition, too, will reward us with just as many Empanadas · Argentina ��������������������������������������������������������������� PAGE 43 beaming faces.

Desserts Happy cooking!

Mousse au chocolat · France ������������������������������������������������������� PAGE 47 Bolo de Fuba · Brasil ��������������������������������������������������������������������� PAGE 49 Crêpes · France ��������������������������������������������������������������������������� PAGE 51 Panellets · Spain ��������������������������������������������������������������������������� PAGE 53 Tiramisu · Italy ����������������������������������������������������������������������������� PAGE 55 Since the foundation of HZB in 231 2009, 231 students have taken part in the annual international summer student program. They spend eight weeks doing research on their own scientific pro- jects - and they travel from very far away: from Israel, Colombia, Afghanistan, Jordan, Russia, Egypt, Italy, Bulgaria, Latvia, Portu- gal, Turkey... Starters Starters By Ana Sofia Freire Anselmo from Portugal “I am currently at the Director’s Office Peixinhos da Horta working in Inter- national Matters. Fake fried fish Before that I was Wash the green beans and cut off the ends. If too part of the User Ingredients for 4 persons 500 g flat green beans long, cut to about 10 to 15 cm-long pieces. Boil Coordination team, 2 eggs in salted water for up to 5 minutes (they should managing access to our 100 ml water still be firm and slightly undercooked). facilities of researchers from all 150 g flour Make a thick batter with the eggs, water and over the world.” salt flour, and season with salt and pepper. Coat each pepper green bean piece in the batter and deep fry in Oil for deep frying hot oil until golden. Drain the excess oil over a net or grid. Arroz de Tomate (tomato rice) For the tomato rice: Fry a finely chopped onion 1 onion and a bay leaf in olive oil. When the onion is 1 clove of garlic translucent, add a chopped garlic clove. Add pee- 1 bay leaf led and diced tomatoes. Let it cook for a bit. Add olive oil the rice (a starchy sort) and stir. Then add water 2-3 peeled tomatoes (3 times the rice volume), season with salt and 200 g rice let it cook. Remove from the heat while there is still some liquid left.

“Translated literally, it means ‘little fish from the Bom apetite! garden’. It’s great as a snack served with a dip, for example aioli. It could also be a light meal if you pair it with Arroz de Tomate.”

7 Starters

Imam Bayildi

Stuffed eggplants

Ingredients for 6 persons Halve the eggplants, sprinkle with sea salt and 3 eggplants leave to marinate for 15 minutes. In the mean- 2 onions time, prepare the filling: Chop the onions very 2 tomatoes finely, salt them, fry them and let them cool a By Oguz Okay from Turkey 1 bunch parsley little. Add two finely chopped tomatoes, the chop- garlic (optional) ped garlic and parsley, season with green pep- green pepper per and mix well. sea salt Take the eggplants, hollow them out with a spoon olive oil and fill them with the tomato/onion mixture. Steam the eggplants in a pan with a little olive oil and water until they are soft, remove from the “With a prize from the Alexan- heat and let them cool. Serve Imam Bayildi cold der von Humboldt Foundation, Afiyet olsun! with flat bread. I spent a year researching orga- nic polymer compounds at HZB. “The recipe name means ‘the imam passed out.’ With the so-called self-healing Legend has it that the Imam enjoyed the dish so much that he fainted.” hydrogels, cuts and cracks close by themselves. I want to find out what mechanisms are behind that.”

9 Starters By Anna Manzoni from Luxembourg Feierstengszalot

Fire stone salad

Ingredients for 8 persons Remove fat and gristle from the cooked beef and 500 g cold cooked beef (roast cut it into cubes about one centimetre in size. beef or a prime boiled beef like Chop an onion. Hard boil the eggs. Cut 2 of them tafelspitz) into slices and then cut the slices into strips. Cut 2 onions the dill pickle into slices and then into strips. Mix 2 eggs the beef with the onions, cucumber and the 2 1 small dill pickle hard-boiled eggs. Sauce Mix oil, mustard, salt and pepper to a salad dres- “I work on a new class of metal- 4-6 tbsp oil sing. Add the finely chopped parsley and chives lic materials, called high entro- 1 tbsp brown mustard - lots of them: don’t stint! Toss them together py alloys. They stand out by the fresh parsley with the beef salad. Let it rest for about 1 hour. fact that they do not have a base fresh chives Serve the salad - garnished with parsley and element. The alloy family I work salt chives, the third egg (quartered), tomatoes and pepper capers. with will hopefully be used in Decoration turbine applications one day.” 1 egg capers tomatoes Gudden Appetit!

11 Starters By Rowshanak Irani from Iran “I am investigating absorber and cata- lyst materials for photoelectrodes Kashke Bademjan used in the pro- “Kashke Bademjan is a very tasty vegetarian duction of solar appetizer. It is usually served with bread.” fuels. I am trying to determine why photo- First fry the peeled eggplants and the chopped electrodes become more onion in separate pans. When both are fried well, efficient after the ap- mix them and add turmeric and black pepper. plication of cata- Stir and mix well. lysts.” Add ¼ cup of water, then cover and cook for about fifteen minutes. Mash the mixture well. Then add kashk, half of the dried mint, the chop- ped walnuts and the saffron, stir well and cook Ingredients for 6 persons all of it for about 10 minutes over medium heat. oil Sautee the chopped garlic and remaining dried 4 eggplants mint separately to serve on top of the Kashke 1 large onion Bademjan along with some extra kashk. 4 cloves garlic ½ tsp turmeric Nooshe Jan! ½ tsp black pepper ¼ cup water ¾ cup liquid kashk (Iranian yogurt) 1 tsp saffron 2 tbsp dried mint ½ cup chopped walnuts

13 Starters

오이 무침 Oi Muchim Korean cucumber salad

Ingredients for 4 persons Cut the cucumber into thin slices and place in 1 cucumber a large bowl. Add salt and wait 5 to 10 minu- 1½ tbsp salt tes. Rinse the cucumber with cold water. Add 1 tsp sugar the other ingredients and mix well. 1 tbsp vinegar 1 clove of garlic, chopped By Won Kyu Kim from South Korea ½ tsp ground black pepper 2 tsp sesame oil 2 tsp sesame seeds 1 tsp chilli flakes “I come from Seoul and work (optional) as a theoretical physicist. I 1 tbsp Korean soy develop models for polymer sauce networks in order to trans- port dissolved substances and proteins. This would make it possible in future to control the release of active substances in cells.”

15 PhD students from abroad are 77 researching at HZB and qualifying for a career within and outside the acade- mic world. This means that more than half of the 151 doctoral students come from abroad.

Main Courses Main Courses By Sneha Choudhury from India “I am investigating nanodia- monds. These materials can be- Chingri Machher Malaikari come interesting as inexpensive catalysts. With sunlight nano- Prawn curry with coconut milk diamonds can be catalytically Clean the prawns and marinate with turmeric activated and produce useful Ingredients for 4 persons 1 kg large prawns and salt for 30 minutes. Grind the onions to a fuels from carbon dioxide and 2 onions or 5 tbsp of onion paste paste. Heat oil in a deep frying pan and fry the water.” 1 clove of garlic prawns lightly until golden brown, do not deep- 1 tsp ginger fry. Remove the prawns and add the chopped 5–6 green chillies or 2-3 thin red chillies garlic to the oil. Remove the garlic when the oil 400 ml coconut milk starts getting the garlic fragrance. 130 ml water Add bay leaves. Coarsely crush the cardamom, 4 small bay leaves cloves and cinnamon with a pestle and add to the 4 pieces of cardamom oil. Add the onion paste when the spices start to 6 cloves crackle in the oil. 2 small sticks cinnamon Fry the paste with some sugar until it is brown or red chilli powder the oil separates from the paste. Add the ginger turmeric powder paste and stir the spice mix. Add coconut milk sugar and water (approx. ⅓ of the tin) and mix well. salt Then add red chilli powder, very little turmeric oil powder and salt. Then add the green or red chil- lis and let the curry simmer for about 25 to 30 minutes. When the oil surfaces from the gravy, add the prawns and cook on low heat for a while till the curry gets a creamy consistency. Serve Enjoy your meal! the prawn curry with basmati rice.

19 Main Courses By İbrahim Şimşek from Turkey “My research topic is about inorganic Biber dolması perovskites as ab- sorber materials Rice-stuffed bell peppers for solar cells. Re- Take out the tops of the peppers and remove cently, I have been Ingredients for 5 persons 10 bell peppers the seeds. In a saucepan, place the olive oil and working on chalco- 200 g rice the finely chopped onions. Fry lightly. Add the genide perovskites.” 200 g ground meat (beef) ground meat. When the meat is cooked rare, 2 onions add two peeled and diced tomatoes and tomato 3 tomatoes paste, fry them for another 3 minutes. Add the 2 tbsp tomato paste rice and cook for 3 minutes. Then add salt, chop- ½ cup olive oil ped parsley and cumin. Let simmer until all liquid ½ bunch parsley is evaporated. 1 tsp chili powder Fill the peppers with the mixture. Do not stuff 1 tsp pepper too tightly as the rice will swell. Place a slice ½ tsp cumin of tomato on top of each pepper and place in a ½ tsp salt saucepan. Fill half way up with water and tomato paste. Close the lid and cook on medium heat for Afiyet olsun! 25-30 minutes. Serve with yoghurt or Cacık (Turkish tzatziki).

“This classic recipe can also be made vegan: Sim- ply double the rice and instead of minced meat, use ½ cup of raisins, a pinch of cinnamon and ½ cup of pine nuts.”

21 Main Courses Von Paul Goslawski aus Polen “I am an accelerator physicist and want to optimize the syn- Pierogi ruskie chrotron radiation source for our users. We are working on con- Dumplings with potato and cottage cheese stuffing verting BESSY II into a variable For the filling: Peel the potatoes and boil them pulse length storage ring (BES- Ingredients for 6 persons Dough in salted water. Mash hot potatoes and mix with SY VSR). To do this, we have to 350 g flour cottage cheese. Chop the onion into small pieces manipulate the electron bunches 1 egg and roast until golden brown (can also be done flying in BESSY II and test new 130 ml water with ham) and stir into the potato quark mixture. operating modes. The concepts Filling Season with salt and pepper. The filling must not developed can become building 600 g potatoes contain any potato or quark lumps. blocks for a successor source 250 g cottage cheese For the dough: Knead flour and egg with water BESSY III.” 1 onion and some salt. Roll out the dough thinly and cut Serving with out circles with a large glass. Put a spoonful of 1 tbsp butter filling in the middle of the dough circle. Fold the 200 ml sour cream dough to a half moon and carefully press down salt the edges. pepper Boil the dumplings in water. Stir carefully and once they float on the surface let them cook for 2–3 minutes. Serve with hot butter and sour cream on the side.

Smacznego!

23 Main Courses By Margarita Russina from Kazakhstan “I am the head of the neutron time of Бешбармак flight spectrosco- py group at HZB Beshbarmak · “Five fingers” which is opera- Cook the meat with the onion, bay leaf, salt and one ting the neutron Ingredients for 6 persons 1 kg lamb or one good quality fat piment or peppercorn with an amount of water cover- spectrometer NEAT. chicken ing the meat. When boiling, remove the foam. Cover the Our group is investiga- 1 large onion pan and let it cook until the meat is tender and falling off ting confinement processes of 1 bay leaf the bone (approx. 1 hour for chicken, 2 hours for lamb). ions, liquids and gasses in po- 1 piment or peppercorn Meanwhile, prepare noodle dough. In a bowl mix the sif- rous materials.” ground pepper ted flour, the whisked egg and salt, then pour water until salt a dough is formed. It should be not too sticky, other- pepper wise add more flour. Wrap in plastic wrap and leave for “This is one of my favorite dis- some parsley and chives 20–30 minutes. Afterwards sprinkle the work top with hes which comes from the coun- For the noodles (use alternati- sifted flour, divide your dough into a few small balls and try I was born in – Kazakhstan vely lasagna noodles) roll each piece of pastry into a fairly thin layer. Cut into –, and is particularly suitable for 1 egg pieces not too small and leave it dry a little. cold winter days. Besh means ½ cup water Cut the onion into rings. Skim the top layer of fat off the ‘five’ and ‘barmak’ means fin- ½ tsp salt broth and cook the onions briefly in this fat with a lot of gers. Since Kazakhs were mostly 300 g plain flour freshly ground pepper. Remove the meat from the broth nomadic in olden times, they and separate into parts as you wish. would eat this dish with their Bring the remaining broth to a boil and cook the noodles hands, using all five fin­gers. in batches in the broth for about 7–8 minutes. Sieve out Typically it is cooked with either the noodles (keeping the broth) and put them on a large horse meat or lamb, but in our plate. Put the pieces of meat on top and pour the previous family we cooked it with chicken. onion/pepper mixture over it. Sprinkle some chives and The dish is served with a bowl parsley to garnish over the top. Strain the broth and serve of the broth on the side called Приятного аппетита! in bowls as sorpa alongside the platter of Beshbarmak. sorpa.” 25 Main Courses By Karel Prokes from the Czech Republic “After being responsible for an instrument at BER II for many Svíčková na Smetaně years, I am now preparing for the ‚post-neutron times‘. I am Beef sirloin in cream sauce also developing research pro- Make small cuts in the meat with a knife and fill with bacon. spectives for our unique 26-T Ingredients for 5 persons 750 g of the finest beef sirloin Sprinkle with salt and pepper. Place the meat in a glass or cera- hybrid magnet after the reactor 150 g carrots mic roaster. Surround with the chopped vegetables. Sprinkle with shutdown.” 150 g celery thyme, piment corns and parsley. Add vinegar, bay leaves and 75 g parsley two tablespoons of oil. If necessary, add some water or vinegar 1 large onion to cover the meat. Put in the fridge for 18 to 24 hours. Turn the 50 g bacon chopped meat occasionally. into small wedges The next day: remove the fillet from the marinade and pat dry. 150 g butter Heat 2 tablespoons of oil in a pan. Brown the meat everywhere vinegar and take it out again. 5 peppercorns Pour some water into the pan and bring to the boil. Pour the juice 3 piment corns as a marinade over the roast. Put butter (or lard) on the meat. Fry 3 bay leaves together with the vegetables for 1 ½ hours at 175 °C in the oven. a pinch of thyme, lemon juice, sugar Then drain the vegetables and liquid and puree. Meanwhile keep oil the meat in a warm oven (below 50 degrees).Heat the vegetable “The preparation of this classic Czech dish takes 100 g rough mustard (optional) puree in a saucepan. Season with salt and pepper - optionally about 18–24 hours. But it is worth it. Bread 2 tbsp plain flour with mustard. Add lemon juice and sugar. If necessary, dilute dumplings (houskový knedlík) are served with 250 ml cream milk with some water or beef stock. Shortly before serving, stir in sour the meat – they belong to the national culinary lemon slices cream (do not boil). Cut the meat into slices and serve with Czech heritage. However, they are not easy to make, cranberry sauce dumplings and the cream sauce. Traditionally you put some cran- which is why they can also be bought. A portion berry sauce, a slice of lemon and whipped cream on the meat. traditionally consists of four slices.” Dobrou chuť !

27 Main Courses By Félix Duarte from Mexico “Green energy is de- finitely something Chicken Fajitas we should be do- ing. Contributing Mexican chicken and vegetable pan a little to this is Heat oil in a pan and fry garlic until it gets slightly a worthy goal in Ingredients for 4 persons 600 g chicken breast browned. Cut chicken in 2 cm stripes. Add salt, life. I am in charge 4 tbsp olive oil pepper and chicken broth powder on top. Fry of the HIKE beamline, 3 cloves of garlic chicken in high heat for approximately 5 minu- on which deep layers in solar 1 medium-sized tomato tes, turning the chicken when necessary. Cover cells, batteries or sys- ½ of an onion pan and leave it cooking on low heat for anot- tems for solar water 3 medium-sized bell peppers her 5 minutes. splitting can be inves- (a red-, yellow- and Remove lid and introduce the sliced onions. Stir tigated with the X-ray green-colored set) and let it cook for 1 minute. light from BESSY II.” chicken broth powder Then, add bell peppers – cut into stripes – and salt diced tomato into the mix, while stirring cons- pepper tantly. Cook until the peppers get the desired level of tenderness. Serve hot.

¡Buen provecho!

29 Main Courses By Gauri Mangalgiri from India “With my research I would like to contribute to a better light Spicy Yoghurt Chicken management in solar cells. To this end, I simulate nanostructu- With garlic and ginger res on the computer in order to Chop chicken into moderate slices and sprinkle optimize the incidence of light. Ingredients for 10 persons 10 pieces of chicken breast it with salt and pepper. Mix one tablespoon each Then I try out the best structu- 200 g yoghurt of chilli powder, mustard powder, sesame pow- res in the laboratory.” 1 tbsp garlic and ginger paste der, cloves, cardamon, garlic and ginger paste 1 tbsp chilli powder, mustard and whip it. Add a pinch of sugar. powder, sesame powder, cloves, Prepare 200 g of fresh yoghurt into a wide bowl. and cardimon Add the spices mixture to the yoghurt and mix 1 pinch of sugar finely until all ingredients are mixed well. For salt more mix of sweet and sour, one tablespoon of pepper tomato paste and tamarind paste can be added as preference. optional: Then add the sliced chicken pieces to the yoghurt 1 tbsp tomato paste mix. Let it marinate for at least two hours. Make 1 tbsp tamarind paste sure that all the pieces are soaked in yoghurt. minced mint or flavored cream Heat oven to 250 °C for 10 minutes. Polish the baking tray with a thin layer of cooking oil and place the pieces on it. Cool down the oven to 200 °C and bake for 30 minutes. The chicken kebabs can be served with minced mint or fla- vored cream.

Enjoy your meal!

31 Main Courses By Nils Mårtensson from Sweden “The University of Uppsala runs a Raggmunk lab with HZB: the Uppsala Berlin Potato pancakes with bacon and cranberries Joint Laboratory. First grate the potatoes – e.g. King Edwards. Then Together, we have Ingredients for 6 persons 1 kg floury potatoes mix an egg with flour and water. Add this mixture developed methods 1 egg to the grated potatoes. Stir the dough, add salt for functional materials 1 tbsp flour and pepper. that are not available at any ot- 2 tbsp water Heat oil and butter in a pan, pour a large table- her research institution. They oil spoon of dough per buffer into the heated pan. are based on angle-resolved butter Fry the pancake until the crust is light brown. time-of-flight electron spectro- salt Then turn the pancake over and fry the other side scopy. Only at BESSY II do we pepper until light brown. find light pulses with the time lightly salted bacon Add to the pancake lightly salted bacon and structure we need for resear- 500 g cranberries cold-stirred cranberries, which are mixed with 200 g sugar the sugar until it has dissolved. ching with these methods.” Smaklig måltid!

33 Main Courses By Sean Berglund from the USA “If we can use sunlight to pro- duce solar fuels cheaply and ef- Twice-Baked Potatoes ficiently, fossil fuels can be in- creasingly reduced. To this end, With Cheddar cheese I am investigating complex ma- Heat oven to 190° C. Scrub potatoes, but do not terial systems consisting of va- Ingredients for 4 persons 4 russet potatoes – e.g. peel. Poke potatoes several times with a fork. rious semiconductor compounds Russet Burbank Bake 1 hour to 1 hour 15 minutes (until potatoes that use sunlight to split water ¼ – ½ cup milk are tender when pierced in center with a fork). into hydrogen and oxygen.” ¼ cup warm butter or margarine Remove potatoes from oven and let them cool. ¼ tsp salt Then cut them lengthwise in half and scoop out Dash of pepper the insides, leaving the brown skin as a shell. 1 cup shredded Cheddar cheese Mash the insides with a potato masher or electric 1 tbsp chopped fresh chives mixer on low speed until there are not lumps. Add (optional) milk slowly and mash until potatoes are smooth. Add butter, salt and pepper; mash into potatoes until smooth. Stir in cheese and chives. Fill the potato skin shells with the mashed mix- ture and place on a cookie sheet. Increase oven temperature to 205 °C. Bake about 20 minutes.

Enjoy your meal!

35 Main Courses By Rowan MacQueen from Australia “I am working on so- lar cells to be able Spicy Strips to use a larger part of the solar Vegetables with soya spectrum. With Cut the onion into cubes, chop the garlic and cut molecules intro- Ingredients for 2–3 persons 1 large onion the paprikas into long thin strips. Cut a head of duced, it should be 2-3 cloves of garlic (optional) broccoli into florets and cook the florets approx. possible to convert red 2 red paprikas 5 minutes. into blue light. Our research is 1 head of broccoli Then heat the peanut oil in a deep-sided frying also interesting for more effi- 400 g soya strips pan or a wok. Add the onion and half the sambal cient solar hydrogen pro- 2-4 tsp sambal oelek oelek, stir and don‘t let it burn. After a minute duction.” 1 egg add the soya strips, then a minute later add the peanut oil red paprika, broccoli florets and the remaining sambal oelek, keep stirring and keep the pan hot. Once cooked, turn the heat down, crack the egg into the pan and mix it together. Serve it right away! This dish can be eaten with rice.

Enjoy your meal!

37 Main Courses By Daniel Meza from Mexico “I investigate various material mixtures in order to optimize Quesadillas con champiñones y aguacate the electrical contact layers in solar cells. They ensure that the Filled tortillas with mushrooms and cheese electricity produced by sunlight Cut the champignons and onions into small pie- is dissipated from the solar cell. Ingredients for 6 persons 6 tortillas/wraps ces. Fry them in butter and add salt and pepper. In my spare time, I perform at 2 onions Then fold the tortillas or wraps in the middle, put science slams. I really enjoy 500 g champignons some cheese inside, and place them on a pan at getting others excited about 250 g cheese, e.g. Gouda low heat so that the cheese melts, but the tor- science.” 2-3 avocados tilla does not burn. When the cheese has melted, jalapeños open the tortilla, and put the fried champignons salt and onions inside. pepper Then heat the tortillas in the oven at 180 °C so butter that the melted cheese fills the gaps between the champignons. Heat for a couple of minutes, and then serve on a plate, open it and put avocado ¡Buen provecho! and jalapeño slices in it.

“To make it a real Mexican snack, put some jala­ peños inside the tortillas and say ‘mmh, deli- cioso!’ after each bite.”

39 Main Courses By Andriy Ushakov from Ukraine “I work in the team that deve- lops superconducting cavities вареники for BESSY-VSR. These key com- ponents are necessary to accele- Wareniki with sour cherries rate the electron bunches. After Prepare a dough from flour, water, oil and a pinch the upgrade, BESSY II will provi- Ingredients for 6 persons 250 g fresh sour cherries of salt and roll out thinly. Cut small circles out de light pulses of variable length 1 cup flour of the dough, for example with an inverted cup for the experiments. There is no ½ cups water and a knife. Add 3 cherries and half a teaspoon other light source in the world 1 ½ tbsp vegetable oil of sugar to each circle. Fold the circles together that can do this.” salt (see photo) and press the edges together. 3 tbsp sugar Put into boiling water and leave to stand for a butter few minutes. Then serve the Wareniki with mel- ted butter.

Смачного!

41 Main Courses By Catalina Jiménez from Argentina “I am senior scientist at the Energy Materials In-Situ Labora- Empanadas tory Berlin – EMIL. My current research focuses on operando Filled pastries synchrotron spectroscopy stu- Put the olive oil in a pan. Cook the onions, spring dies of materials for intermedia- Ingredients for 6–8 persons 750 g minced beef meet onions, raisins and bacon over medium heat for te temperature Solid Oxide Fuel 4 onions (approx. 750 g), chopped 5–10 minutes. Add salt and pepper. Add the min- Cells. We want to decrease ope- in small cubes ced meat, cumin, hot paprika and the bouillon. ration temperature and enhance 1 bunch of spring onions, rinsed Let it cook for 20 minutes, stirring from time to cell performance with exsolved and chopped time. Add eggs and olives and let cool down. catalytic nanoparticles.” 50 g raisins Peel off the dough discs one at the time from the 50 g bacon cubes (optional) stack. Wet the borders of the discs with water. “Empanadas pastries simply belong to traditio- 4 tsp olive oil Put one disc on the palm of your hand. The wet nal Argentine cuisine. They can be found at ele- 1 bouillon cube borders should be facing you. Put 1 ½ tablespoon gant parties, as appetizers before asado or on 2 tsp cumin of filling in the middle. Close the disc, pressing the streets. They are easy to store in a freezer. 1 tsp hot paprika (or sweet the borders using the tips of your fingers. The filling can be anything, but beef is the most paprika) Put the empanadas on a baking tray. Paint common choice in Argentina.” 2 boiled eggs, chopped in cubes with egg yolk. Bake them for 15–20 minutes at 50 g green pitted olives, chopped 180 °C in circulating air or 200 °C with conven- 24 dough discs (available online tional top+bottom heating. e.g. at www.latinando.de, search for Empanadas Dough) ¡Buen provecho!

43 Desserts

guest researchers from 1,440 abroad use the synchro- tron radiation source BESSY II to exa- mine their samples. They come from 28 countries. Desserts By Catherine Dubourdieu from France “I am the head of the ‘Institute for Func- Mousse au chocolat tional Oxides for Energy-Efficient Chocolate mousse Information Tech- Place a small pot in a larger one filled with some nology’. We con- Ingredients for 4 persons 125 g dark chocolate water. Put the chocolate - broken into pieces - duct research on 4 eggs into the small pot, heat it up and melt it in a water functional oxide and Pinch of salt bath. Stir until the chocolate is smooth. Separate semiconductor thin films. They the eggs. Remove the chocolate from heat and are regarded as a particularly add the egg yolk while stirring strongly (egg yolk interesting class of materials for should not be boiled). Beat the egg whites with energy-efficient, cost-effective a pinch of salt until very stiff. Add one or two components.” large spoons of the egg whites to the chocolate and stir to make it a little more liquid. Carefully fold the chocolate mixture into the remaining egg white. Leave to stand in the fridge for 3 hours.

Tips for the perfect chocolate mousse: “You don‘t need sugar. There is enough sugar in the chocolate itself. The egg whites must be bea- ten very stiffly. Take the eggs out of the fridge ½ hour before you start, they must not be too cold. Don’t forget the pinch of salt. If liquid sett- les under the mousse, either the egg white was not beaten sufficiently or you waited too long Bon appétit! before eating it.”

47 Desserts By Fabiano Yokaichiya from Brasil “I am instrument scientist at the neutron source BER II and Bolo de Fuba responsible for the instrument E2. The topics of my research Corn cake are magnetism, drug delivery Mix the butter with the sugar. Separate the systems and composite mate- Ingredients for 12 persons 3 tbsp butter eggs. Then add the egg yolk and mix everything rials (e.g. cement, concrete).” 2 cups sugar together. Add the flour, finely ground corn flour, 3 eggs baking powder and natural yoghurt. Then care- ½ cup flour fully fold in the beaten egg whites. Grease the 2 cups finely ground corn flour baking pan and fill with the dough. It is best to 1 ½ cups natural yoghurt use a baking pan with a hole in the middle. Bake 1 tbsp baking powder at 180 °C for about 45 minutes.

“Bolo de Fuba is one of Brazil‘s most delicious recipes from the interior of the country. The cake is simple but full of variations and it lives from the creativity of the Brazilians. This recipe is from my friend Margareth Franco.”

Bom apetite!

49 Desserts By Sophie Spangenberger from France Crêpes

French pancakes

Ingredients for 20 crêpes Put the eggs into a bowl. Then add flour, sugar, 250 g flour salt and vanilla sugar and mix. Add the milk and 5 eggs stir well to make the dough liquid. Then add oil, 2 sachets vanilla sugar rum and orange blossom water. Let the dough 1 pinch of salt rest at room temperature for at least one hour. 1 tbsp sugar Put a portion of dough in a greased pan and 75 ml milk spread. Fry the first side until golden brown, then 1 tbsp oil turn the crêpe in the air with one hand while hol- “I am an event manager in the 2 tbsp rum ding a piece of gold in the other hand - this is communication department and 1 tbsp orange blossom water what the tradition says. also supervise the communica- tion activities for the Helmholtz Bon appétit! Innovation Lab HySPRINT. I or- ganize scientific workshops, “On the 2nd of February, 40 days after Christmas, conferences and fair presenta- the French celebrate the ‘Chandeleur’: the day tions.” of the crêpe and the sun’s return after winter.”

51 Desserts By Raül Garcia Diez from Spain “I investigate which electrocatalysts are Panellets suitable for water splitting. I am Catalan almond biscuits also setting up a “Panellets are a sweet that is only eaten on the new experimen- Ingredients for 20–25 pieces 250 g ground almonds 31st of October for the Catalonian festival ‘Cas- tal facility to carry 200 g sugar tanyada’ or on the 1st of November for All Saints’ out in-operando mea- 125 g potatoes Day.” surements with the light from grated lemon peel BESSY II. So we 1 egg Boil the peeled potatoes. When they are soft, can soon collect 60 g pine nuts drain water and crush with a fork. Then mix data while the almonds, sugar, lemon and crushed potatoes in electrochemical a bowl until a compact, homogeneous dough is reactions of wa- obtained. ter splitting take Use your hands to form balls of about 3 cm in size from the dough. Place the pine nuts in a place.” bowl and roll the balls in it until they stick to the surface. Then brush the balls with egg. Preheat oven to 180 °C. Bake the balls for about 5 to 10 minutes until the pine nuts are brown.

Bon profit!

53 Desserts By Andrea Fantin from Italy Tiramisu

Italian layer dessert

Ingredients for 10–12 persons Split eggs in yolk and white. Mix mascarpone 1000 g mascarpone with egg yolks and add sugar. Use a mixer to 10 tbsp sugar beat the egg whites until soft, but dense snow 10 eggs forms. The snow must be very dense. Test by 800 g lady fingers turning the bowl upside down for a short time. espresso The snow should not fall out. Then mix the snow some cocoa powder with the sugar-egg-mascarpone mixture. This is called crema di tiramisu (tiramisu cream). Dip the lady fingers in fresh espresso. Fill a bowl alternately with a layer of tiramisu cream and a “My research topic deals with layer of espresso lady fingers. End with a layer of the understanding of the local tiramisu cream and sprinkle with cocoa powder. crystal structure of composi- Put in the fridge and wait at least one night. tionally complex alloys and its relation to material macroscopic Buon appetito! properties such as hardness and elasticity. The local structure “If you have done a good job, the bottom layers can be revealed by X-ray absorp- should not be liquid. If they are just liquid, invite tion spectroscopy at BESSY II.” me over for a coffee and we can solve the prob- lem while tiramisu-tasting.”

55 10 YEARS OF HZB Now 32 252

We have released this recipe book on the occa- Before 9 85 sion of the 10th birthday of Helmholtz Zentrum Berlin. It formed in 2009 from the fusion of the the fusion Professors Cooperatives in science Hahn-Meitner-Institut and BESSY GmbH. Now, the HZB is part of an excellent international net- Data basis: 2008 (“Before the fusion”) and Thanks to joint appointments, HZB has raised its HZB has tripled the number of cooperative pro- work and attracts researchers from all over the 2017/2018 (“Now”). scientific profile sharply and now benefits from jects in the past ten years. Now, HZB holds con- world. the excellent university research environment in tracts with more than 250 scientific establish- Berlin and beyond. ments over the entire globe.

1 January 2009 30 March 2011 1 October 2012 5 May 2015 Fusion and founding of Competence Centre BESSY II runs in High-field Helmholtz-Zentrum Berlin for Photovoltaics – top-up mode magnet for neutrons PVcomB opened inaugurated 9 3,750 1,155 104 1 1,064 900 64 Young investigator Attendances Employees PhD students groups in research of School Labs 900 people formerly worked at the two prede- At the end of 2008, 46 PhD students contracts Nine highly successful young investigator groups The number of school student project days and cessor institutions: BESSY employed 230 people with the Hahn-Meitner-Institut and 18 with BESSY are now researching at HZB, three of which are teachers courses rose sharply: 3,750 people atten- and the Hahn-Meitner-Institut 670. Now, there are GmbH. Now, there are 104 PhD students emp- working on perovskite solar cells. Young talents ded the HZB School Labs in Wannsee and Adlers- 1,155 people working at Helmholtz-Zentrum Berlin. loyed at HZB. Including scholarship fellows or PhD are offered outstanding opportunities to form their hof in 2019 (first opened in 2010). students holding contracts with universities, this own teams. number even comes to 151 people.

10 September 2015 31 October 2016 6 February 2017 1 June 2017 Groundbreaking Energy Materials 3,000th eye tumour Green light for for bERLinPro In-Situ Lab Berlin – patient treated upgrading BESSY II accelerator hall EMIL opened with protons into BESSY VSR Imprint

Helmholtz-Zentrum Berlin für Materialien und Energie GmbH Hahn-Meitner-Platz 1, 14109 Berlin, Germany phone: +49 30 8062-0, [email protected]; Editors: Silvia Zerbe (chief editor), Antonia Rötger, Anja Mia Neumann Design concept, creation and realisation: © graphilox, Josch Politt Photo credits: all portrait photos © HZB; cover and backside photo: pixabay.de photos on p. 8-13, 15, 18-23, 26, 30, 34-38, 46-49, 56-59: © HZB food photos on p. 5, 6, 14, 24, 28, 32, 45, 50-55: © fotolia.de food photos on p. 2, 17, 42: © pixabay.de food photo on p. 40: © Olga Gorchichko (CC BY-SA 3.0) photo on p. 59, BESSY VSR: © HZB/Ansgar Book