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Duolicious COOKBOOK the Duolicious Cookbook Is a Collection of Duomedia’S Favourite Recipes

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Duolicious COOKBOOK the Duolicious Cookbook Is a Collection of Duomedia’S Favourite Recipes THE duolicious COOKBOOK www.duomedia.com The duolicious cookbook is a collection of duomedia’s favourite recipes. It offers a selection of international starters, main courses and desserts unique to each duomedia team member. This cookbook is an ode to those treasured family recipes that are passed down from generation to generation. Bringing people together is what it’s all about. And if there is one thing we love, it’s to create content that can be enjoyed by all. starters main courses desserts 1 2 starters 4 Grilled Salmon Toast 7 Jony’s Tomato Soup 8 Tortilla de Patatas 11 Torchon de Foie Gras 12 Risotto with Minced Meat Surf & Turf • Tartar of Crayfish 15 & Beef Carpaccio 3 Grilled Salmon Toast, with Avocado and a Sunny Egg 4 PIECES OF FRESH Wash the tomatoes, rocket salad and strawberries. Cut SALMON the avocados open, remove the flesh and crush it in a 4 RIPE AVOCADOS bowl using a fork. Cut the cherry tomatoes into tiny 200 g CHERRY TOMATOES pieces and blend with the crushed avocados. Season to 100 g ROCKET SALAD taste and put the mixture in the fridge. 100 g STRAWBERRIES 1 LARGE OR 2 SMALL Slice the red onion and strawberries. RED ONIONS Heat 1 spoon of olive oil in a pan and fry the salmon 4 THICK SLICES OF according to taste. (I prefer it a little pink on the inside, DARK BREAD but this is not to everyone’s liking). 4 EGGS PEPPER & SEA SALT Meanwhile, put the slices of bread in the warm oven. Fry the eggs sunny side up (TIP: you can also poach them). Serves 4 Now you are ready to create layers. When the slices of Preheat oven to 180°C bread are crunchy, remove them from the oven and put them on a plate. Place the rocket salad on top, add the avocado mix, then place the salmon on top and add a little sea salt. Decorate the tower with the red onion slices, and to finish off this delicious and healthy toast, place an egg on top of the grilled salmon. Decorate your masterpiece with strawberry slices and serve. Anneleen Coppens PR Assistant, Belgium 4 5 6 Jony’s Tomato Soup Chop the onions and fry in butter in a soup pot. 3 l WATER 4 BEEF STOCK CUBES Wash your fresh tomatoes and remove the skin. 3 ONIONS 250 g DOUBLE CRÈME Add the diced and fresh tomatoes. CHEESE SPREAD 4 CANS DICED TOMATOES Let simmer for a few minutes, then add the water with 6 FRESH TOMATOES the stock. PEPPER (NO SALT!) Mix the onions and tomatoes, add the double crème cheese spread and stir thoroughly. Add pepper (salt is not needed as the stock cubes already contain plenty of it). Cook at a consistent temperature throughout, turning up the heat towards the end prior to serving. Meatballs are a perfect addition to your tomato soup. Serves 6 Jony Maesele Account Manager, Belgium 7 Tortilla de Patatas 1 kg POTATOES Peel the onion and potatoes. 1 LARGE ONION 8 EGGS Dice the onion into very small pieces and put in a large pot EXTRA VIRGIN OLIVE OIL with a lot of oil. SALT Slice the potatoes and add to the pot. Fry everything at a medium heat, removing from the hob from time to time, until the potatoes are fully cooked and golden brown. Add a bit of salt. Beat the eggs in a bowl and add the potatoes and onions. Coat a frying pan with a little oil. Cook the egg mixture on a high setting and then lower the heat. Turn the tortilla over so that it is browned on both sides. Serves 4 Preheat oven to 180°C Serve hot and sprinkle with lemon juice. Rosa Arza Content PR Consultant, Spain & Portugal 8 9 10 Torchon of Foie Gras Lightly season a lobe of deveined foie gras with salt and DEVEINED FOIE GRAS a five-blend peppercorn mix. SEA SALT FIVE-BLEND Wrap the foie gras in cloth and roll it into a tight cylin- PEPPERCORN MIX der. Press the foie into a container on an even layer of salt and cover with salt completely. Place in the refrigerator for 48 hours. Once the curing process is complete, remove the foie gras from the salt and unwrap the cloth. You can rinse it in cold water if some salt remains on the surface of the foie. Wrap the foie gras in a plastic wrap and chill until ready to use; it can stay in the refrigerator for 3-4 days. the result is a creamy, deliciously flavoured torchon of foie gras. Serves 6 Florence Kircher Localisation Project Manager, Belgium 11 Risotto with Minced Meat 90 g BUTTER Heat the butter in a pan. Add the onion and stir with a 1 WHITE OR wooden spoon until it becomes transparent and a little bit COPPER ONION golden. 300 g BEEF MINCE ± 1 l WATER Add the minced meat and cook, stirring well, ensuring that ONE GLASS OF GOOD the meat pieces are tiny, crushing any large ones with the RED WINE spoon. Then add the wine and let it evaporate. SALT Add the rice and allow all liquid to evaporate whilst stirring 260 g WHITE RICE continuously. The rice should be toasted, but not browned. 1/2 CUP PARMESAN, GRATED In the meantime, boil the water and add gradually, not all at once. Stir until the rice is cooked completely, about every 2-3 minutes, to reach the perfect consistency. Add a little salt and green pepper. Serves 4 When the rice is cooked, remove the pan from the heat and add the parmesan, stirring thoroughly. Buon appetito! Risotto is an artform, you probably will not get it perfect the first time round, but please persevere because it is worth it! Note: You can also add a bit of tomato sauce when cooking the meat before adding the wine. If you want a tastier risotto, you can use 200 g of beef mince and 100 g of fresh pork sausage (only the filling, not the skin). Can be served as a main dish or on the side of osso bucco or grilled fish. Barbara Bernardi Content PR Consultant, Italy 12 13 14 Surf & Turf Tartar of Crayfish & Beef Carpaccio Chop the crayfish and add the finely chopped herbs. 250 g CRAYFISH Add a spoonful of cocktail mayo, pepper & salt. 8 SLICES OF BEEF CARPACCIO Place 2 slices of beef carpaccio on a plate. Put the 40 g PARMESAN CHEESE tartar mix in the middle and close the folds so you end ½ GRANNY SMITH APPLE up with a little package. A HANDFUL OF ROCKET SALAD Mix the rocket salad and julienne-shaped apple parts ½ LEMON with walnut oil, a few drops of balsamic vinegar, pepper CHIVES and salt. FRESH TARRAGON Put the rocket salad mix on a plate as the basis. Place the OIL, PEPPER, SALT beef package on top and finish off with fleur de sel and (FLEUR DE SEL) parmesan shavings. COCKTAIL MAYONNAISE BALSAMIC VINEGAR ENJOY with a chilled glass of white wine. WALNUT OIL Serves 4 Lutt Willems Director Client Relations, Belgium 15 16 main courses 18 Bavarian Fleischpflanzerl Beef Bourguignon with 21 Minced Meat 22 Beef Joshi 25 Chili Con Carne Cannelloni with Sage & Feta in 26 Bell Pepper Sauce 29 Cod à la Méditterano Roast Sweet Potatoes with 30 Goat Cheese 33 The Original Wiener Schnitzel 17 Bavarian Fleischpflanzerl 600 g MIXED MINCED MEAT Soften bread rolls for about 30 minutes and then (HALF PORK, HALF BEEF) squeeze them dry. 2 ONE DAY-OLD BREAD ROLLS (NO BAGUETTE) Put all ingredients and the squeezed rolls in a bowl and 1/2 CUP BOILING WATER OR mix well, preferably using your hands. It takes around HOT MILK five minutes to get a homogeneous structure. 2 EGGS PINCH OF SALT Heat the butter oil in a large frying pan. 1 FINELY CHOPPED LARGER MILD ONION Form 8 patties with your wet hands and fry over a 45 g CHOPPED FRESH PARSLEY medium heat until browned on both sides. They 5 g FRESH MARJORAM should no longer be pink inside. This takes in total ca. 5 g BASIL 25 minutes. Lower the heat towards the end to avoid a 1 ml LEMON ZEST burned surface. 1 ml FRESH GROUND BLACK PEPPER 1 tsp MEDIUM-HOT MUSTARD This typical German dish will be best 2 g GROUND SWEET PAPRIKA A PINCH OF GROUND MACE enjoyed with a local beer (Augustiner 1 CRUSHED GARLIC CLOVE or tegernsee hell). BUTTER OIL serves 4 Annette Finn Content PR Consultant, Germany 18 19 20 Beef Bourguignon with Minced Meat Wash and cut the carrots and onions into thin slices. 500 g MINCED MEAT Heat the butter in a sauté pan and fry the carrots and (BEST TO USE GAME) onion along with the (wild) minced meat for about 140 g BACON LARDONS 5 minutes on high heat. Season to taste. 1 kg POTATOES 200 g CARROTS Sprinkle the plain flour over the meat and vegetables 200 g ONIONS and stir for about 10 seconds. Then add the red wine, 250 g MUSHROOMS water, stock, tomato purée, thyme, bay leaf and 250 ml RED WINE crushed garlic. Bring to a boil and simmer for about 15 g TOMATO PURÉE 20 minutes with the lid on the pan. 30 g BUTTER Wash and peel the potatoes, boil until tender. 15 g PLAIN FLOUR HALF A BEEF STOCK CUBE Prepare the bacon and mushrooms in a new pan. First, 3 CLOVES OF GARLIC fry the bacon lardons for about 5 minutes.
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