sign in sign up
<<
Home , Ukrainian cuisine

Let’s come together on a culinary journey around the Creditinfo ecosystem WE ARE FAMILY

Our international dinner table Eating A collection of foreign stories from our colleagues while

So far but all staying at the same table at home

Cooking is the basis for relationships

For many, family mealtime has been lost in our overscheduled lives. Family provide an opportunity to come together, strengthen ties and build better relationships. They are an opportunity to reconnect and handle the stresses of daily life - build a sense of belonging.

Food confers the status and identity with which we distinguish ® Creditinfo Group 2020 Publisher / Creditinfo Group ourselves from others and at the same time gives us the sense of Published in 2020 community we seek. Those who eat as we do have a connection with Layout by B3 us; they are as we are.

Let’s gather around the table or on the mat and eat together this season. This book is a glimpse of the different forms of communal dining in our Creditinfo ecosystem. Whether in Iceland or Guyana - “Dinner is served!”.

We’re about to eat, so drop what you are doing and join us. A big thank you to the contributors: Anna Maria Matemu-Waluchio (Tanzania) Phidi Mwatibo (Kenya) Joe Bowerbank (Sri Lanka) Paul Randall Nelson Maddedu & Caterina Ponsicchi (Italy) CEO Creditinfo Group Noof Khalid Ali Jabri (Oman) Ieva Bieliunaite (Baltics) Ieva Kukaité (Lithuania) Rain Resmeldt Uusen (Estonia) Laufey Jónsdóttir & Eva Dögg Guðmundsdóttir (Iceland) Kateryna Danylchenko () Daniela Fousková & Zuzana Zenková (Czech) Keralisa Philips (Guyana) Samia Igrouche (Morocco) Intars Mikelsons (Latvia)

This book cannot be copied or reproduced in any form or by any means thinkable without the written consent of Creditinfo Group. Morocco MOROCCO

characterized by its variety of retained its originality and Moroccan dishes mainly Berber , unique cultural specificities. with Arab and Jewish influ- cuisine is ences. Despite its common Bel Hana Wel Shefa! features with the of Mediterranean other North African coun- cuisine tries, has Moroccan Morrocan Kefta Chicken Briouat Tagine

Note: Uncooked bri- ouats can be refrigerat- ed for one day or frozen for up to two months in a freezer bag or plastic storage contain- er. They can be fried directly from the freezer, or allowed to thaw for 30 minutes to one hour before frying. Ingredients: Ingredients: 1/2 kg (1 lb. 3 oz) ground meat 4 tablespoons butter 2 large chicken breasts, skin on large pinch saffron threads 1 medium Handful fresh parsley leaves 4 chicken thighs, bone in and skin on 1 tsp ground ginger 1 teaspoon paprika 3 eggs, lightly beaten 2 tbsp olive oil pinch crushed dried chilli 1 teaspoon cumin About 1.1lb./1/2 kg warqa 200g shallots, peeled 375g peeled butternut squash, 1 teaspoon pepper 4 tablespoons butter 2 cloves, sliced cut into chunks 1 1/2 teaspoons salt 1 egg yolk 4cm piece ginger, grated 500ml chicken stock MORROCO Optional: 1 teaspoon cinnamon 4 cups oil 1 tsp cumin seeds, lightly crushed 1 rounded tbsp clear MORROCO 1 tsp coriander seeds, lightly crushed 2 tbsp roughly chopped coriander 2 small cinnamon sticks

Instructions Instructions Mix the ground meat with the onion and Fold the bottom left corner of the enclosed Heat oven to 180C/160C/gas 4. Cut each Throw the butternut squash into the pan . Add melted to the ground meat. upwards to the right, aligning it with chicken breast in half, then season all and stir to coat in the spices. Arrange the Cook over medium heat until the meat is the right edge of the strip. Then flip the bot- the chicken. Heat the oil in a mediumsize chicken, skin side uppermost, on top of the well browned and thoroughly cooked. tom right corner upwards to the left, aligning ovenproof casserole dish. Add the chicken, shallots and squash. Pour over the stock Stir in the parsley and eggs cook until the it with the left edge of the dough. Continue skin-side down, and brown well all over – and drizzle in the honey. Bring to a gentle liquids are absorbed. Set the filling aside. folding the triangle, flipping right and then you can do it in batches. Remove from the simmer, then transfer to the oven to bake Fold the briouats. With scissors, cut the left in this manner, until you reach the end of pan and set aside. for 40 mins until tender. Scatter with the pastry dough into strips about two-and- the dough. Lower heat slightly, add the shallots to the coriander and serve with couscous and a a-half inches wide. Place a single strip Trim any excess length off the edge of the pan and cook until golden brown all over. bowl of harissa, if you like. of warqa or spring roll wrapper (or two dough, dab it with a little egg yolk, and Add the garlic and grated ginger and cook layered strips of phyllo dough) on your work tuck the end of the dough into the “pock- for 30 secs before adding all the spices surface. Lightly brush butter on the bottom. et” formed by the open edge of dough on and for 1 min more. Place a large tablespoon of filling towards the briouat. the bottom of the strip, and fold the bottom Cook or freeze the briouats. Deep fry up to enclose the filling. the briouats in hot oil until light golden brown. Moroccan Oranges with Cinnamon and Orange Flower Water

Ingredients: 2 sweet oranges, - preferably Navel For garnishing 2 to 4 tbsp orange juice, 1 pinch ground cinnamon freshly squeezed 2 tbsp roughly chopped coriander 1 tbsp orange blossom water 1 tsp 1/4 tsp ground cinnamon MOROCCO MOROCCO

Instructions Peel the oranges and remove the Cover with cling film and place in the fridge pith. Slice the peeled oranges anywhere to chill and macerate for at least an hour. between 0.2” (5 mm) to 0.4” ( 1 cm) thick. Arrange on dishes and give a last sprinkle Add the other ingredients and toss the of cinnamon. Serve cold. oranges delicately around. Czech Republic CZECH REPUBLIC

They have different meth- They also have an array Cooking in ods of cooking, diverse of vegetable salads, and ingredients and do not vegetarian food too. At the Czech limit themselves when it the end of a , they do comes to cooking. The not shy away from indulg- Republic is basis of is ing in a nice dessert! like a hobby meat, and ! Dobrou chut! CZECH REPUBLIC and ontopoftheotherhalflight into acakepan,thencocoadough with cocoa.Pourhalfofthelightdough Set asidepartofthedoughandcolor bowl andmixthoroughly withawhisk. cake, exceptforcocoa,putthemina We Instructions 1 packvanillasugar 1 cupmilk 0.50 cupvegetableoil 2 eggs Ingredients: measure alltheingredients for the pastries „Bábovka“ 1 cupsugarsemolina 1 tablespooncocoa 1 packofbakingpowder 2 cupssemi-coarseflour cellent andveryfast. oven forabout30-40minutes.Itisex- Bake thecakeslowlyinapreheated or finelychoppednutstothedough). dough. (We canalsoaddwashedraisins

and spread themorlightlyroll them into same sizeandflattenthem inthepalm the roller, cutitintopieces(slices)ofthe otherwise itwillstarttothin.) Rollout only brieflyandasquicklypossible, (Do notletthedoughrest andkneadit ly process asmoother, firmerdough. flour, semolina,eggs,saltandquick- or press directly ontotheroll. Addsifted Peel the chilled potatoes and finely grate enhance thetasteandletitcool. stir inthesmokedpork,fryforawhileto cubes. Frythepinkonioninmeltedlard, Cut thecookedsmokedmeatinto Instructions 250 gcoarseflour 750 gpeeledpotatoescookedintheirskins 1 onion, finelychopped 1 tablespoonlard 400 gofcookedsmokedpork Ingredients:

smoked meat smoked

with with dumplings Stuffed potato Stuffed Czech beer. Ps: Thedishshouldbedrunkwith andcabbage. perforated spoonandservewithfried Remove thecookeddumplingswitha ed waterandcookfor10-15minutes. Immediately puttheminboilingsalt- shape round dumplings. of smokedmeatandonion,close patties. Filleachslicewithamixture serving stewed sauerkrautandfriedonionsfor Salt 1 largeegg 100 gbabysemolina

CZECH REPUBLIC Potato soup “Bramboračka” with dried mushrooms Ingredients: 50 grams of celery, 400 grams of potatoes, cut to cubes 50 grams of , 20 grams of dried mushrooms 50 grams of onion, 1 teaspoon marjoram 2 cloves of garlic 1 cube of vegetable broth 40 grams of butter 1 teaspoon salt 1200 grams of water Teaspoons of ground black pepper CZECH REPUBLIC CZECH REPUBLIC

Instructions Fry the finely chopped onion in butter and add to the soup. Boil the potatoes, on butter, pour in about 2 liters of water which should be almost cooked, and or broth, add the diced potatoes, let add water or broth and herbal soups them boil and wait until the potatoes as needed, and finally thicken with flour. are slightly soft. Add spices, squeeze a Add salt and pepper to taste. clove of garlic, add peeled sliced mush- rooms or cubes and let it boil. Meanwhile, grate the root Iceland ICELAND

that reflected the harsh ergy utilization have made For centuries natural circumstances in it possible to use fresh- which they struggled to ly-grown, locally-sourced Icelanders survive. Lack of sunlight, ingredients year-round. severely limited fishing and Thus, the nation’s cuisine maintained a hunting options, and Ice- has blossomed from its land’s isolation under the humble beginnings into a simple diet Arctic Circle were limiting cosmopolitan affair. Mod- conditions. But surround- ern day ing Iceland is the bountiful involves infusing fish and North Atlantic Ocean, and lamb with herbs and spic- the country is blessed with es found in the Icelandic an abundance of fresh- nature and using skyr as water and clean nature. much as possible. Technological advance- ments and geothermal en- Verði þér að góðu! Gravlax

Ingredients: Ingredients: 50 grams of celery, 250g brown sugar Mustard 1/2 cup sour cream 1 tbsp white peppercorns 1 kg salmon, sashimi-grade, 1/3 cup Dijon Mustard 1 cup fresh , roughly chopped bones removed and skin on 2 tsp Mustard Powder 250g rock salt Cream Salt and pepper

ICELAND ICELAND

Instructions Instructions Crush peppercorns with the side of a knife. After another 12 hours, turn salmon over Mix ingredients for the sauce, making sure Serve with wedges so people can adjust to Combine peppercorns with salt, sugar again, replace Weights. After another 12 to season with salt and pepper. It should their taste and dill. hours, remove salmon from fridge. taste like a creamy mustard - a touch of Place 2 large pieces of cling wrap on a Unwrap salmon, scrape off salt then rinse. tartness, but mostly to add moisture to the work surface, slightly overlapping. Spread Pat dry. If time permits, return to the fridge dish. You can add lemon juice and/or zest half the salt mixture in the shape of the for 3 - 12 hours uncovered (dries surface if you wish - salmon. better, lets salt “settle” and permeate Place salmon on salt, skin side down. Top through flesh more evenly). with remaining salt mixture. Sprinkle over the 1/4 cup extra dill - for Wrap with cling wrap. Place in a large dish. and flavour. Top with something flat (like small cutting Slice thinly on an angle, do not cut through board) cans (“Weights”). skin. Serve with toasted , Mustard Refrigerate for 12 hours. There will be Sauce, extra dill and lemon wedges liquid in the dish. Turn salmon over then replace Weights and return to fridge. Leg of lamb

Skyr is an Icelandic cultured . It has the consistency of Greek , but a milder flavor. Skyr can be classified as a fresh sour milk cheese but is consumed like Skyramisu a yogurt. It has been a part of Icelandic cuisine for centuries. Ingredients: Ingredients: 1 Leg of lamb 2 eggs 200 g lady finger biscuits 2 dl blueberries 50 g sugar 6–7 dl strong percolated coffee 1/2 dl. timian 500 g vanilla skyr Good cocoa, amount according to 1/2 rosemary 250 ml single cream taste 1/2 olive oil 1 tsp vanilla extract or vanilla sugar Chocolate, finely chopped

ICELAND Salt and pepper 4 dl whipped cream ICELAND

Instructions Instructions Heat oven to 180°C. Whisk the egg and sugar together until a Place half of the skyr mixture on top of the Cut slits in the top of the leg of lamb, every thick foam forms. biscuit fingers and sprinkle a little of the cm or so. Coarsely chop the timian and Add the skyr to the egg mixture and mix cocoa and the finely chopped chocolate rosemary. Crush the blueberries and mix well. on top of the skyr mixture. Repeat until all with the olive oil. Rub the mix on the Gently add the vanilla and whipped cream the ingredients are finished. lamb along with salt and pepper and place with a spatula. Place the mixture to one it in the oven for 1 1/2 hour or until the side while you prepare the biscuits. Finally, sprinkle a little cocoa over the dish internal temperature of the lamb reaches Brew strong coffee and place it in a bowl. 65°C. Roll the biscuit fingers in the coffee and divide them into desert bowls or a lovely Serve with roast potatoes and rubbarb jam. bowl. SRI LANKA Sri Lankan known for known cuisine is Sri Lanka but generally delicious. ence andisquitespicy has aheavyIndianinflu - etables, ,andfruits. It of herbs,spices,fish, veg- its particularcombinations Ayobowen, Kama lasthi! plays asignificant role. coconut andSeafoodalso of rice,,where tred around manyvarieties The cuisineishighlycen- SRI LANKA hot oil. oil. hot leaves, mustard seedsintothepotwith ion, garlic,green chili,rampeandcurry Add chili lengthwise.Heattheoil Slice theonionandgarlic.Cutgreen Clean, peelandgratethebeetroot Instructions leaves 4 1 garlicclove 1/4 onion 1/2 teaspoonsalt powder 1 teaspoonunroastedcurry 160ml thickcoconutmilk 1 mediumbeetroot Ingredients: mustard seeds,cinnamon,on- 1 smallpieceoframpe 1 smallpieceofcinnamon ½ teaspoonturmeric 1 teaspoonchilipowder 1/2 greenchili 1/2 teaspoonmustardseeds of coconutoil Curry Curry and salt. Slow boil for 6-8 minutes. and salt.Slowboilfor6-8minutes. When itsgetsdry, addthecoconutmilk and cookonlowflamefor3-5minutes. Add the beetroot withallthespices

Curry Chicken for a couple of minutes. for acoupleofminutes. and thentheslicedonion andgarlic.Fry chopped ginger, cinnamon,cardamom seeds, fennel,cinnamoncurryleaves, Heat theoilandaddinmustard chilli Chop garlic,onion,gingerandgreen 15-20 minutestomarinate unroasted currypowder. Letitstandfor turmeric, roasted currypowderand into abowlandaddsalt,chillipowder, Chop Instructions 1 teaspoon roasted curry powder 1 teaspoonroastedcurry 7 fennelseeds 1 smallcinnamonstick 1 teaspoonsalt 1/4 teaspoonturmeric 1 teaspoonchillipowder 2 tablespoonscoconutoil 1 garlicclove 1/4 onion 120g chickenbreast Ingredients: chicken into small pieces, put it chicken intosmallpieces,putit 120ml ofthickcoconutmilk 1/2green chilli 1 podofcardamom 1/2 teaspoonmustardseeds teaspoon oftamarindpaste 2 tamarindseedswithpulpor1/2 1 smallpieceofginger leaves 4 curry 1 smallpieceoframpe powder 1/2 teaspoonunroastedcurry milk thickens. thickens. milk further 8-10minutesuntilthecoconut Add heat Then addinthetamarindandreduce the brownminutes untilitturns incolour. Add themarinatedchickenandfry5-6 the coconut milk. Let it simmer for the coconutmilk.Letitsimmerfor

SRI LANKA SRI LANKA Add Mix itwiththepepper, addthelime Slice thetomatoes,green chilliandonion Instructions 1/2 greenchilli 1 wedgeoflime 1/4 teaspoonsalt 1/4 teaspoonblackpepper 1/4medium onion 1 bigtomato Ingredients: salt according totaste Salad Mix well,ideallywithyourhand in thelemonwedge Add thechillipowder, saltandsqueeze with thecoconut Chop theshallotsandputittogether Instructions 1 teaspoonsalt 1 wedgeoflime 1/4 chilipowder 2-3 smallshallots 160 gramsfreshlygratedcoconut Ingredients: Sambol Pol

SRI LANKA ESTONIA well known well known as agreat cuisine is Estonian mix ESTONIA friends orbusiness partners, anymore whilevisitingyour of Estonianspecificfood wars. You donotfind much or voluntary, occupationand sons –immigration,forced the historyandvariousrea- land ofEstoniathroughout countries arrivedhere onthe of allthecultures, peopleand Estonian-ised foodideas. partywithsome up yournextwinterorfamily ativity. Here isawayto spice deep notesoftasteandcre - high-quality fusionfoodwith but whatyoualwaysfindisa Jätku leiba! braised in beer

Traditional Christmas roast Ingredients: Ingredients: 1 kg fresh sauerkraut 2 kg of boneless pork shoulder 2-3 fresh rosemary branches, 100 g soft brown sugar 3-4 tbsp of honey leaves only 1-2 tsp of salt 3-4 tbsp of Dijon or some other strong 3 fat garlic cloves 500 ml dark porter beer mustard 2 tsp of sea salt a generous pinch of caraway seeds ESTONIA 50 g butter ESTONIA

Instructions Instructions Put all the ingredients into a heavy The process takes about 1-2 hours, Finely chop garlic cloves and rosemary Roast the meat in a pre-heated 160 C / saucepan (Dutch oven works well). Put depending on whether you like your leaves, then mix with honey and mus- 320 F oven for about 2,5 hours or until the on a medium heat. Bring to a boil, then al dente or silky soft. tard until combined. Season the meat meat thermometer has reached 82-85 C/ reduce heat and simmer on low heat, generously with salt, then spread the 180-185 F. stirring occasionally. You want the cab- Keeps in a fridge for a week. mustard-honey mixture all over the pork If you plan to serve with your meat, bage to be lovely dark golden, and not Reheat before serving. shoulder and massage into the meat. then pour a cup of hot water into the bak- too dry, not too moist (cover with a lid, Place the pork shoulder into a large oven- ing tray half-way through the cooking. if you prefer your cabbage on the moist proof dish (again, Dutch oven works well When the meat is cooked, remove the side). here), cover with lid or foil and place into a foil, season the meat once more lightly fridge or cold larder for 1-2 days. with salt and then bake for another 10-15 Bring back to the room temperature about minutes at about 200-220 C/ 390-425 F, an hour before you plan to cook the meat. just to brown the meat a little. If you have a meat thermometer, then stick Remove the roast pork from the oven, it into the thickest part of the meat (you cover again with a foil and leave to can do this through the kitchen foil). rest for 20-30 minutes before carving into thin slices. Gingerbread

Tiramisu For 6 people Italian dessert with a Nordic touch - a perfect end to a festive meal.

Ingredients: 4 fresh egg yolks You’ll also need: 2 tbsp of caster sugar Cocoa powder 250 g mascarpone cheese Thin gingerbread cookies 1 dl heavy cream, plus a spoonful of sugar Strong coffee 0.25 vanilla bean or 1 tsp vanilla extract Amaretto liqueur ESTONIA 2-3 tbsp of Amaretto almond liqueur Fresh berries, to garnish ESTONIA

Instructions Using an electric mixer, whisk the egg Add 1 tbsp of the cream into each glass, yolks with sugar until white and fluffy. sift a little cocoa on top. Dip 1-2 ginger- Whip mascarpone to loosen it, then whisk bread cookies into the Amaretto-coffee into the egg mixture. Add Amaretto. mixture and place into each glass. Then Whip heavy cream with a bit of sugar a layer of cream, some cocoa, cof- and vanilla until soft peaks form, then fold fee-dipped gingerbread etc, until you’ve gently into the mascarpone cream. used up all the cream. Finish with cream In a small bowl mix coffee with a bit of and some cocoa. Amaretto. Cover the glasses with a clingfilm and Take 6 small glasses (whiskey glasses place into the fridge for at least couple of work well here). hours, but ideally for 24 hours. Garnish with berries and serve. LITHUNIA In Lithuania traditions there are different Lithuania vegetables, pancakes,cakes Christmas Eve, soherring, is notallowedtoeatduring worth tomention,that meat must tasteeachofthem. Itis the table.Allfamilymembers tionally prepare 12disheson mas EveLithuanianstradi- speak aboutfood.ForChrist- Christmas dayswhenwe for ChristmasEveand Lithuanian dishes. choose from awiderangeof was asmallchallengeto a three- dinner, which er, here wewillpresent only served onthetable.Howev- traditional dishesare usually and othervariousnon-meat Gero apetito! Kūčiukai, also šližikai, are sym- bolic small bread cakes, which were intended for the spirits of the deceased. This is a unique Herring with baked good. In the past, each region of Lithuania and almost every family baked kūčiukai according to their own formu- la. These small baked pastries boletus were made with , rye, different mixtures of sever- al crops. The dough contained not only poppy seeds but also linseed, hemp mash. These small pastries unite all Lithuani- an people on December 24th, supporting the rituals of Christ- mas Eve supper. Kūčiukai are usually served soaked in milk, however they can also be enjoyed without it, as a snack. Kūčiukai with

On Christmas Eve, there are usually poppy seed milk several herring dishes on the Lithuanian table. It is served with Ingredients: mushrooms, potatoes, , Kūčiukai Ingredients: 3 herrings plums, carrots and alike. This year 500g plain flour Poppy seed milk Ingredients: 100 g dried boletus we offer to try herring with boletus. 250 ml warm milk or water 1 glass of poppy seeds 1 onion It is important to use herring with 7g dry, fast acting yeast Honey and / or sugar 50 ml of oil head, tail and all bones, as it is a 2 – 6 tablespoons of sugar 2 litres of cold boiled water pinch of black pepper guarantee of freshness and 1 pinch of salt 1 l of water good taste 2 tbsp of poppy seeds LITHUANIA 2 tbsp of olive oil LITHUANIA 1 whisked egg

Instructions Instructions Clean the herring – peel it, remove the Fry the onion in oil and add minced Mix fresh yeast with sugar. Add warm milk shaped rolls and cut them into small pieces, bones. If herring is strongly salted, dip mushrooms, minced pepper, the or water to it, plus 250g of the flour. Stir up about 1 cm in size each. it for 1 hour into milk or water. Cut into mass for a few more minutes, cool it all the ingredients well until they turn into a Bake the biscuits for 10–12 minutes until small pieces. down. dough for at least 5 mins. they turn into a golden colour. (180°) Wash the dried boletus and boil. Put a layer of herring into a special bowl Make a round shape from the dough and Peel the poppy with boiling water, leave for a Strain them off, rinse and grind with a for herring, lay the mushroom mass on powder the surface with a bit of flour and few hours or better overnight to swell. large-grated mash. top. leave it covered with a clean towel in a warm Pour off the water, then grind the poppy place until it doubles in size. seeds 2-3 times in a meat grinder or crush Once the dough doubles in size, add some with a wooden pestle. Pour in boiled chilled salt, the rest of the flour, oil, and the poppy water, strain through a dense sieve, sweeten seeds. Stir the ingredients well by knead- with honey or sugar. ing the dough for a few minutes. Place the Add the desired amount of kūčiukai to the dough into a bowl, cover it with a kitchen prepared poppy milk and let them soak for towel, and leave it in a warm place to double about 2 hours. During that time, the kūčiukai in size once more. should be completely soaked, about dou- Roll the dough into 1 cm thick - bling, but not protruding. Latvia LATVIA

and caring home cooking onions and eggs as well as Latvian food with every bite resembling a meats, mostly pork and fish. warm hug. The cuisine typi- Latvian food is generally quite is all about cally consists of agricultural fatty and with few spices products such as potatoes, added. comforting, wheat, barley, cabbage, soul-soothing Labu apetīti! Stewed cabbage with pork

Ingredients: Kūčiukai Ingredients: 500 g of gray peas 500g plain flour Ground black pepper 1 tsp. 300 -400g of dried breast or any Gray peas Salt 1/2 tsp. Tomato paste 2 tbsp. other dried meat Smoked pork breast 1 kg Sugar 2 tbsp. 2 medium onions Sauerkraut 1 kg Smoked pork breast 100 g Water Pepper 1 tbsp. LATVIA Spices with bacon LATVIA

Instructions Instructions To make gray peas boil faster, it is desir- everything, we can add a little boiling Cut the smoked meat into small cubes. Simmer for about 1.5 hours, stirring able to dip them in water for at least 4-5 water to make them boil better. Put it in a large pot with a lid and fry on occasionally or adding a little water, if the hours, at best overnight. When the peas are almost ready, add salt high heat until browned. Fry the fresh cabbage starts to burn at the bottom of After the peas have swum in the water, (about 1 tablespoon). piece of meat in all the brown fat and the pot. you can start cooking them. Drain the As well as cut the meat into cubes and remove from the pot. Put the cabbage in Use a fork to check that the piece of water in which the peas stood, you can onions; and let fry everything on the pan. a pot. Add both types of pepper, salt and meat and cabbage are soft. If necessary, also rinse them under running water Do not use oil because there will be fats add tomato paste. Mix everything. stew more. The meat is removed and holding them in a colander or sieve. Pour from meat. In the middle of the cabbage put back the stored in the heat. In a small pan, brown clean water into the pot (some half-pot or When the onions and meat are already pan fried meat and cover with cabbage the sugar dark brown and pour into a pot even less, depending on how much you browned, sprinkle with ground black pep- also from the surface. If the cabbage is next to the cabbage. Mix everything to will cook the peas, in any case you can per, mix everything. very dry, add a little water. Boil everything dissolve the sugar. Cabbage and meat always add or pour water), and pour the When the peas are ready, drain all the quickly and then reduce the heat so that served with boiled potatoes or a good rye gray peas inside to boil. liquid. the contents of the pot simmer slowly. bread. Peas could boil for at least 1.5h - 2h, Peas are served in a bowl on top of the if the water has evaporated almost fried meat with onions. Baked apples with Ingredients: Kūčiukai Ingredients: 1,5 kg of pork ham or chops Apples cinnamon, sugar Salt Roast pork Sugar or honey Pepper Cinnamon Seasoning mix for pork Nuts and nuts Garlic cloves LATVIA with garlic LATVIA

Instructions Instructions Preparation 80 min. at 200 degrees, a larger piece - an hour For apples, cut off the “caps” and “bot- straw that easily enters the apple. Pieces of pork, washed, dried. and a half. Then remove from the oven, toms” slightly to keep them stable. Use a Baked apples with cinnamon, sugar and Garlic cloves cut into small pieces and carefully unwind the foil, with a sharp knife to carve the core from the stalk. nuts especially delicious hot with ice pierced meat. knife pierce the meat, if the transparent Put the apples on a baking tin, pour sug- cream. The meat is salted, peppered, sprinkled juice flows out and the meat is soft, then ar, nuts and cinnamon in each. In the middle you can also add raisins, with pork additive. remove the foil and put the roast again in Place in a preheated oven and bake at some fresh cranberries, instead of sugar Carefully wrap in a thick layer of foil so the oven for 10 minutes to brown. medium temperature until the apples are - honey. that the juice cannot flow out. fried (approx. 1h) and pierce a wooden Put the foil - wrapped meat in a frying pan The roast is delicious both hot and cold. with a little water. Bake for about 1 hour Kenya KENYA

represents the whole of Kachumbari are There is no Kenya’s cuisine. Different that are enjoyed by many as communities and tribes have it cuts across all taste buds. specific dish their own special dish; how- Whenever people gather for ever, you will find that all the a meal, especially on Christ- on its own different communities enjoy mas, it is highly probable that Nyama Choma and Ugali as Nyama Choma, Ugali and that their celebratory dish. Nyama Kachumbari will be on the Choma (Roasted Meat), menu! Ugali (Corn flour meal) and Karibu! Ingredients: Ingredients: Leg of a goat 3 large cups of maize flour 2 tablespoons cooking oil Nyama 2 large cups of water 2 tablespoons salt A cup of water UGALI 1 large crushed garlic KENYA 1 medium crushed ginger Choma KENYA Juice of 1 large lemon (Roasted Meat)

Instructions Instructions Wash the meat and pat it dry. salt, quarter cup of water and 4 table- Pour the two cups of water into a cook- shape in the pot and let it cook for two Make incisions on the meat then place it spoons of oil and mix ing pot, place on medium heat and bring more minutes under very low heat while in a bowl. Sprinkle it on the meat as it cooks and to boil. covered. Make a mixture of grounded garlic, gin- keep turning the meat regularly for it to Reduce the heat to low and add the first ger, and lemon juice and rub it into the in- cook adequately on both sides cup of maize flour bit by bit as you stir Serve when hot. cisions made earlier on the meat. Let the Once the exterior has turned golden with a wooden cooking stick and let the meat marinate in the fridge for 2 hours or brown wrap it in a foil and place it on the mixture to boil for two minutes even overnight. BBQ grill on low heat and keep checking Add the remaining flour bit by bit as you Line a medium heated grill with a little oil to see if ready to your preferred taste thoroughly mix the flour, making sure Ugali is one of the best accompani- (so that the meat doesn’t stick on the grill) (rare/medium/well done). there are no lumps or pockets of raw ments to , Nyama Choma and on the BBQ grill maize flour in the mixture until the mixture vegetables in most Kenyan homes. It is mostly used to accompany In a small bowl, add one tablespoon of is no longer sticking on the cooking stick Nyama Choma and is made purely (an indicator that the Ugali is ready). out of maize meal flour. Pat the Ugali into a “mountain peak” Kachumbari Ingredients: 4 Large tomatoes 2 medium onions Bunch Coriander 2 Lemons Salt KENYA Vinegar KENYA Chili pepper

Instructions Clean the tomatoes and dice them. Dice the onions and soak in warm salty One of the greatest accompaniments water for about 5 minutes to reduce on is Kachumbari. It is a must have to the onion vapor any serving of Ugali and Finely chop the coriander Nyama Choma. Slice the lemons into halves, remove the seeds, and juice the lemons Place all the ingredients in one bowl, add a pinch of salt and mix. Add vinegar and chopped chilies if required. Tanzania TANZANIA

encompasses the tastes from and Ndimu (lime) to Samani The Diverse each corner of the Country. Wa Kupaka (fish), each meal Weaving a rich tapestry of is a celebration of unbound Tanzanian intertwined flavours. From indulgence in our beautiful the Kiti Moto (Pork) served rich culture. food culture with Pilipili (scotch bonnet) Karibuni! Slow Cooked Smoked Spare Ribs “Kiti Moto”

Ingredients: 1 kg Pork Spare Ribs cut into 3 inch pieces 3/4 teaspoon Salt 1 teaspoon Cumin Powder 1/4 teaspoon Freshly Ground Black Pepper 1 teaspoon Ginger Powder 350ml Canola Oil 1 teaspoon Garlic Powder 1 teaspoon Minced Peeled Fresh Ginger 1 teaspoon Onion Powder 2 Garlic Cloves, minced 1 teaspoon Smoked Paprika 1 teaspoon Fresh Lemon Juice TANZANIA 1 teaspoon Chilli Powder Handful of Sage leaves TANZANIA

Instructions Season Pork with all the dry spices, add Place seared Pork and remaining Sage fresh Ginger, Garlic and Lemon Juice. leave in a heavy bottomed pan and place Leave to marinate in refrigerator overnight in a moderate oven at 150˚C for 35 to 40 or at least for 8 hours. minutes or until tender. Heat a large non-stick skillet over me- To serve - Place on a large platter with dium-high heat. Add Oil to the pan, Lemon Wedges and chopped fresh swirl to coat. Add Pork and a few fresh Scotch Bonnet Pepper, if desired. Best Sage leaves, cook for 4 minutes or until paired with Fried Tanzanian Mzuzu Ba- browned on all sides. Remove from the nana which is a type of plantain and a pan. Drain excess fat on kitchen paper. crunchy Red Cabbage Slaw.

Tanzanian Fish Curry

Ingredients: 1.5 kg Red Snapper Fish Fillet Divided 2 and 3/4 Cups Chopped Tomatoes 2 teaspoons Curry Powder, Divided 350 ml Canola Oil 2 tablespoons Fresh Lemon Juice 1 teaspoon Cumin Seeds 1 and 1/2 Cup Finely Chopped Onion 1 and 3/4 Cup Light Coconut Milk 1 teaspoon Garam Masala 1 Cup Finely Chopped Red Bell Pepper 4 Lemon Wedges 3/4 teaspoon Salt, Divided 2 teaspoons Minced Peeled Fresh Ginger Chopped Fresh Cilantro 1/4 teaspoon Freshly Ground Black Pepper, 5 Garlic Cloves, Minced 1 Large Pilipili Mbuzi TANZANIA TANZANIA

Instructions Sprinkle Fish with 3/4 teaspoon Curry Reduce the Oil and add Onions to the Stir in the Coconut Milk. Return the Fish To serve - divide the Fish into equal por- Powder, 3/4 teaspoon Salt, 1/8 teaspoon pan, sauté for 4 minutes or until they along with accumulated juices to the pan, tions. Spoon sauce into individual, shal- Black Pepper, and 1 tablespoon of Lem- begin to brown. Add Cumin Seeds, Gin- browned side up. Add whole Scotch low bowls; top each with a piece of Fish. on Juice. Leave to marinate in refrigerator ger, and Garlic, sauté for 1 minute. Add Bonnet for aroma, if desired. Reduce heat Serve with Lemon Wedges and chopped or a cool place covered for 15 minutes. remaining 3/4 teaspoon of Curry Powder, to low, cover and cook for 8 minutes or Fresh Cilantro, if desired. Best paired Heat a large non-stick skillet over me- the remaining 3/8 teaspoon Salt, 1/8 until fish flakes easily when tested with a with Tanzanian Coconut Rice which is a dium-high heat. Add Oil to pan; swirl to Black Pepper, Garam Masala, Tomatoes, fork. short grain sticky rice and steamed White coat. Add Fish, cook for 4 minutes or until Bell Peppers and Lemon Juice. Reduce Aubergine (Ngogwe) and Lady Fingers deeply browned on bottom but under- heat to medium-low, and cook for 10 (Bamia). cooked on top (the fish will finish cooking minutes or until tomatoes breaks down, later in the sauce.) Remove Fish from stirring occasionally. Mash tomatoes with pan. Drain excess fat on kitchen paper. a wooden spoon. GUYANA influenced by Being heavily h country’s the colonial history Guyana for atrulymouth--watering ity offresh ingredients allow of flavoursandtheavailabil - European dishes.Thisblend Amerindian, Chineseand Indian, African,Portuguese, combinations ofCreole, East Guyanese cuisineconsistsof ethnic population,typical as wellthediversityofits a Taste ofGuyana! to flavourmanydishes. Enjoy hot peppersandgarlic used combination ofherbs,onions, flavourful green seasoning -a are complementedbyour standard cooking techniques experience. Additionally, Enjoy your meal!

GUYANA

nation of herbs, onions, hot hot onions, herbs, of nation

- combi a - seasoning green

peppers and garlic used used garlic and peppers

to flavour many dishes. dishes. many flavour to

mented by our flavourful flavourful our by mented

- comple are techniques

Enjoy a Taste of of Taste a Enjoy

standard cooking cooking standard

Additionally, Additionally, Guyana! Guyana! desired texture isreached. slightly thick.Turn heatoffwhen the for another15-20minutes untildhalgets smooth texture. toaslowboil Return ghutney) swizzlesticktoachievea Blend withmersionblenderoruse(dhal minutes untilpeasare softtothetouch. Add spicesandsalt.Boilpeasfor45 add toboilingwater. wiri peppers(orscotchbonnet)and Chop onion,garlic,tomato,andwiri Rinse splitpeasandaddtothewater. Bring 8cupsofwatertoarapidboil. Instructions 5 garliccloves 1 cupsplitpeas 1 1/4tspsalt 1/4 tspgroundgeera 1/4 tspturmeric powder 1/2 tspcurry 1/2 tspgarammasala 8 cupswater Ingredients 1 garlicthinlysliced 1 tspwholecuminseeds 1 smalltomato, optional 3 wiripepper 1 wholeonion water-based liquid. spill sinceitisbeingcombinedwitha garlic/geera mixture asthehot careful tocoverthepotasyouadd Immediatelyadd to dhal,being burnt. geera untiltheybecomeslightly heat oilandfryslicedgarlic In ametalladleorverysmallpot, Dhal oil will

GUYANA Roti Duck Curry Ingredients: Ingredients DOUGH OILING 4 lbs duck meat ½ pint water 8 oz Flour ½ pint cooking oil or 4oz ghee 2 tbsp curry powder Cooking oil 3 tsp baking powder DREDGING 1 tbsp cooking oil 2 heads garlic Interesting Tips: 2 oz margarine or ghee ¾ cup flour 1 tbsp ground garam massala 2 large onions To shorten cooking time, the 1 tbsp ground geerah 1 hot pepper meat can be pressured before

GUYANA Salt to taste currying to tenderize it. GUYANA Some curries can also be cooked with coconut milk instead of water. If stored in the refrigerator, duck curry can last for about a week.

Instructions Instructions Sieve flour and baking powder into a Cut into about 8 pieces Cut meat into small pieces. Add paste to the oil and fry until mixture mixing bowl. Roll each piece out thinly on a floured Wash meat and drain. Set aside. for a few minutes. Rub in margarine or ghee if used. board. Spread oil evenly over surface and Peel garlic and onions. Add the meat to the mixture. Using water, mix into a soft but not sprinkle lightly with a pinch of flour. Grind or blend garlic, onions and hot Add salt to taste. sticky dough and leave to stand for pepper together. Turn meat occasionally until all liquid about 10 minutes. Make a paste with the garlic mixture, ga- has evaporated. ram massala, geerah and curry powder. Add ½ pint of boiling water and allow the Add a few drops of water to moisten the curry to cook. mixture. Take curry off the fire when half the water Heat cooking oil until hot. has evaporated and meat is tender. GUYANA bles are tender. Add saltandpepper. Sautéuntilvegeta- sauté, stirringfrequently, 3-4minutes. Add callalooandtomato.Continueto until slightlysoftened. lic, , andthyme;sauté2minutes, over medium-highheat.Addonion,gar Heat oilinalargenon-sticksautépan Instructions 4 cupsspinach 1 carrot, peeledandgrated 2 garliccloves, minced 1 mediumonion, chopped 1 tablespoonoliveoil Ingredients: Stewed Callaloo - Coarsely groundblackpepper ¼ teaspoonseasalt 1 mediumtomato, chopped like, before serving. ed. Scatterovermintandchilli,ifyou until wellcoated,andcoverneed- Mix alltheingredients togetherinabowl Instructions Pinch of cayennepepper Juice 0.5 lemon 1 small redonion, chopped 4 tomatoes, chopped Ingredients: Kachumber Green chilli, sliced Mint leaves Handful corianderleaves, chopped ½ tsp cuminseeds Tomato

GUYANA GUYANA pan. Itshouldbeabout1inchthick. Put themixture intoagreased dripping water tobindstiffly Add sugarandflavouringenough Work inthebutterwithafork coconut Peel, wash,grateandmixcassava Instructions 6 ozsugar 2 tbsbutterormargarine 1 small, driedcoconut 2 medium-sizedsweetcassava Ingredients: Cassava Pone ¼ tspsalt ½ tspessence ¼ tspspiceandblackpepper Spice andblackpepper cream] serving [withascoopofvanillaice Cut into1½-2-inchsquares before brown ontop. Bake inamoderateovenuntilcrispand Lemonade Serve atonceinglasswithcrackedice. Add thejuiceandstirwell. sugar isdissolved. Stir sugarwithrindinwateruntilthe Instructions Rind of3limesorlemons 6 cupssugar 12 pintswater Juice of12largelimesorlemons Ingredients:

GUYANA Oman OMAN

the exceptional mouth-water- contain a rich mixture of spic- One of the ing traditional cuisine which es, herbs, and marinades. is influenced by Arab, Iranian, Although Omani cuisine wonders of Indian, Asian, Eastern Med- varies within different regions iterranean, and African cui- of Oman, most dishes across the unique sines. Dishes are often based the country have a staple of on chicken, fish, and lamb, curry, cooked meat, rice, and Omani as well as the staple of rice. vegetables. culture is Most Omani dishes tend to Bil hana wil shefa! OMAN

Cikn Majboos Chicken tinue toasting for2minuteswhilestirring. seeds, cardamom podsandcloves.Con- black peppercorns,cumin seeds,coriander Add thegarlic,green hotchilipeppers, stirring. the slicedonions.Fryfor2minuteswhile 2 tablespoonsofoliveoil,andaddhalf In askilletonmediumtohighheat,add with 4cups(1liter)ofwater. add thecutpiecesofchicken,andcover In aDutchovenonlowtomediumheat, 30 minutes. clear. Coverwithwaterandletstandfor water 2to3timesoruntiltheis In alargebowl,addtherice.Rinsewith Instructions 1 tablespooncuminseeds 1 tablespoonblackpeppercorns 4 greenhotchilipeppers, thinlysliced 5 clovesgarlic 2 onions, thinlysliced cut inpieces 1 wholechicken Ingredients: 1 driedlime 1 cinnamonstick 1 bayleaf 1 teaspoonturmeric 6 wholecloves 4 podsgreencardamom 1 tablespooncorianderseeds and coateach piececarefully. Pour thespicepasteover thechicken Mix. masala and2tablespoons ofoliveoil. In asmallbowl,addtheturmeric, garam heat, forabout20minutes. broth. Cookthericecovered, on low Drain therice,andaddtochicken Dutch ovenandplaceinalargebowl. Take thepiecesofchickenout Stir, andcookcovered for45minutes. Dutch ovenwiththechicken. Add thespiceandonionmixture tothe stick, anddriedlime.Stirfor30seconds. Add theturmeric,bayleaf,cinnamon Olive Oil Salt 1 tablespoongarammasala 1 tablespoonturmeric For thechickenspices nated chickenpieces. tablespoon ofoliveoil,and addthemari- In thesameskilletoverhighheat,add1 Transfer themixture toabowl. raisins andcontinuefryingfor2minutes. Add thepistachios,almondsand slightlybrown.until theonionturns onion. Cookwhilestirringfor6minutesor tablespoons ofoliveoil,addtheremaining In askilletonmediumtohighheatwith2 Garnish 4 tablespoonsgoldenraisins 4 tablespoonssliveredalmonds 4 tablespoonspistachios For thegarnish 2 cupsbasmatirice For therice Finally, addthechickenpiecesontop. Top and transfertoalargeservingdish. after about20minutes,takeofftheheat When thericehasabsorbedallwater, Assembly side. Toast thechickenfor2minutesoneach withtheonionanddriedfruits.

OMAN OMAN or mayoandegg.Iamsure itwould withsomecheese andegg, bread inOmanisoftenalso servedfor move thebread from thegriddle.This Oman theyuseapaintchippertore- with theresults afterafewtries.In is themethodIusedandwashappy to spread thedoughintoacircle. This pour the the dough and use a scraper you canmakethedoughthinnerand This takessomepractice.Alternatively until itjustbarely stickstothehotpan. your handandsimplypress thedough the stickydough,youusepalmof make you If flame. a over large quite a stainlessgriddlethatisround and that isalmostlace-like.Itcookedon way is a super thin and lovely bread like apancakebatter. Theresult either either really stickyorreally wetalmost flour, water andsalt.Thedoughismade ingredients, simple three just with made is It different. and delicious Omani bread iscalledkhubzragag,it be deliciouswithjustaboutanything. more waterasneededandcombinewell. tobethinenoughpoursoadd to pourandspread, thenyouwantthe , ifyouare Alternatively makingthedough your palm,makeitverysticky, placing thedoughonhotgriddlewith If youare makingthedoughtocookby add water. Mix togethertheflourandsaltslowly Instructions 1 teaspoonsalt how youplantocookit 1 cupwater+/-dependingon 2 cupsallpurposeflour Ingredients: Omani bread (Khubz) Serve warm. and remove. the bread crispsonthebottomtoloosen use ascraperorpaintchipperassoon Once youmakeacircle withthedough, or castiron. work formakingthisbread, usestainless (please noteanonsticksurfacedoesnot Heat ahotgriddle,tomediumhighheat.

OMAN Italy ITALY

Sunday’s is one of the All the meal is accompanied Sunday meal, most important traditions in by a good local (for Italian culture. Historically this recipe it would be white) as tradition people were gathering after fresh salad as a side and fruit going to church. Sunday for the healthy ones. And wants lunch is a communal feast of course, coffee, short but where, far from 9-5 obliga- strong, elder people often tions people take time to chat ‘correct’ it with grappa and and meet extended family, then off to open air. grandparents, cousins etc. Buon appetito! ITALY golden brown. Serveimmediately and cookintheovenfor 8 minutesuntil Cover eachscallopwithbreadcrumbs top place aspoonfuloftheparsleybutteron Season eachscallopwithsalt,andthen softened buttertoformapaste in abowlandmixthemtogetherwiththe Finely choptheonionandparsley. Place shells Place thescallopsbackintheircleaned Preheat anovento200°C/gasmark6 Instructions Salt 100g offinebreadcrumbs 100g ofbutter, softened 1 bunchofflat-leafparsley 1 whiteonion 12 scallops, removedfromtheirshellsandcleaned Ingredients:

Capesante gratinate

(Scallop gratin) making this an effortlessly simple starter simple effortlessly an this making butter, parsley, onionandbreadcrumbs, in theirshellsasimplecombinationof lar alloverItaly. Thescallopsare baked in FriuliVenezia Giulia,butisnowpopu- This scallopgratinrecipe hailsfrom Trieste for anyItalianfeast. colour. fibres betterandkeepanicebrightgreen basil leaves,whichwillserve tocrushthe has beenreduced toacream ,addthe salt, startcrushingand,whenthegarlic Together withafewgrainsofcoarse mortar. pesto byplacingthepeeledgarlicin has amintyaroma). Startpreparing the not theonewiththickleaves,whichoften Genoese basil,withnarrow leaves(and have tomakesure thatitisLigurianor but cleanedwithasoftcloth.You will sure thatthebasilleavesare notwashed, To Instructions Coarse salt1pinch Garlic ½clove Pine nuts8g Pecorino cheesetograte15g Parmigiano ReggianoDOPtograte35g Extra virginoliveoil50ml Basil leaves25g Ingredients:

prepare theGenoesepesto,make

Genovese Pesto alla Pesto ents inamixer! , youcanput alltheingrediAlternatively - more ingredients according toyourtaste. until yougetahomogeneous sauce.Add ring withthepestle.Mix ingredients well oil 1whichwillbepoured flush,alwaysstir more creamy, andlastlytheextravirginolive continuously ,tomakethesauceeven Add thecheesesalittleattimestirring reduce tocream. the pinenutsandstartpoundingagainto out ofthebasilleaves;atthispointadd like thisuntilabrightgreen liquidcomes that characterizethemortaritselfContinue it bythe“ears”,i.e.round protrusions opposite direction (from rightto left),taking the mortar inthe and atthesametimeturn thepestlefromwalls byturning lefttoright Then crushthebasilagainstmortar short pastaand boiled potates Serve with and green Pro Tip: beans. -

ITALY Torta della Nonna (Granny´s tart)

Ingredients: 300g of 00 flour CUSTARD FILLING TO SERVE 1 tsp baking powder 5 large egg yolks 80g of pine nuts, rinsed in cold water This sumptuous torta della nonna 130g of caster sugar 100g of caster sugar icing sugar, for dusting recipe from Valeria Necchio offers 150g of unsalted butter, cold, 30g of 00 flour a slice of Tuscan indulgence, with

ITALY cut into small cubes 600ml of whole milk a sweet pastry base giving way to ITALY 1 large egg, plus 1 egg yolk, lightly whisked 1 unwaxed lemon, zest peeled into thin strips lemon- and vanilla-scented cus- 1 unwaxed lemon, zested 1/2 vanilla pod, seeds scraped tard filling. Topped off with a thin layer of pastry and crunchy pine nuts, this tart is a real treat

Instructions Start by preparing the pastry. Combine Place the rest of the milk in a saucepan Set the bowl over an ice bath so the cus- Fill the pastry shell with the cooled custard the flour, baking powder and sugar in with the rest of the sugar, the lemon zest tard can cool more quickly. Cover the sur- and level the top. Roll the remaining pas- a large bowl and rub the butter into the strips and vanilla seeds. Set the sauce- face with cling film to prevent a skin forming try into a thin circle that is large enough to flour using the tips of your fingers until you pan over a low heat and bring to a slow and leave to cool to room temperature cover the top of the tart completely. Trim have a coarse, crumbly mixture. Add the simmer. Remove from the heat, discard Next, preheat the oven to 180°C/gas mark any excess, then pinch the top and bottom egg, the yolk and the grated lemon zest, the lemon zest and pour the hot milk over Butter and flour a 26cm deep tart tin and edges together and knead until the dough comes togeth- the custard base in the glass bowl in a set it aside Top the surface of the tart with the slightly er into a smooth ball. Wrap it in cling film thin stream, whisking continuously until Take the pastry out of the fridge and divide damp pine nuts and press them down gen- and leave to rest in the fridge for 1 hour smooth it into 2 pieces, one being 2/3 of the total. tly so as to make them adhere to the pastry Meanwhile, make the custard. In a me- Place the custard back in the sauce- Roll the larger piece into a 2mm-thick circle Bake the tart for 45 minutes, or until deeply dium glass bowl, whisk the yolks with half pan and set it over a low heat. Cook the that is large enough to cover the bottom golden all around. Allow the tart to cool of the sugar until the sugar has dissolved custard until dense and glossy, stirring and sides of the tin. Flip it onto the tin, press completely before dusting it with icing sug- completely. Slowly add the flour and keep frequently and trying not to scorch it it with your fingertips so it sticks to the sur- ar, slicing and serving whisking until fully combined. Pour over (don’t let it boil). Once thickened, remove face of the tin and cut off any overhanging. 60ml of the milk, whisk it in and set the the custard from the heat and place in a Pierce the surface all over with a fork bowl aside temporarily clean glass bowl Ukraine UKRAINE

have been forming over the used, come together in a har- The peculiar centuries. The neighbouring monious blend. Ukrainian cui- countries, climate conditions, sine includes hundreds of rec- features of rich soil and hard-working lo- ipes: and pampushki, cals have influenced the com- flat cakes and dumplings, traditional plexity of the dishes. Ukrainian mushroom sauce, banosh, dishes are generously fla- vareniki and , drinks Ukrainian voured (with garlic, often the from fruits and honey, etc. food main seasoning) and, despite the contradictory tastes being Smachnogo! UKRAINE minutes. more broth andstewforanother 3-5 golden color. Addthecarrots, poursome Finely choponionsandfryinoiluntil on alowheat. fry inoil.Addalittlemeatbroth and stew Peel beetroot, grateonalargegraterand utes. and cookthebroth foranother20min- When thebeefboils,remove thefoam put itinapotandpourcoldwater. First, prepare thebroth. Wash themeat, Instructions 1 onion 1-2 carrots 3-4 potatoes 1.5 kgcabbage 300-400 gbeef Ingredients: Salt andpeppertotaste 100 mlsourcream 1.5-2 lwater 2 bayleaves 1 beetroot

Borsch with garlic. Serve withsourcream andpampushky and letitsteep. other 3-5minutes.Removefrom theheat Cover thepanwithalidandcookforan- leaf. pepper, stewedbeets,herbsandbay and cookfor15minutesmore. Addsalt, Put theshredded cabbageinthebroth the broth andwaituntilitboils. Peel thepotatoes,cutintocubes,addto definitely isthemostfamousdish Borsch isoftenconsidered the pillar ofUkrainiancuisineand served in every corner ofthe served ineverycorner country.

heat for10minutes, stirringregularly. then addthe sugar. Cookoverlowtomedium Fry theonion overmediumheatfor1 minute To serve.Inasmallskillet,meltthe butter. son withsaltandpepper. Setaside. obtained. Addthefriedonions andmix.Sea- the potatoesandmixuntil afirmconsistencyis Add thebutterandalittleboilingwaterfrom the potatoes,graduallyaddingboilingmilk. Place thepotatoesinalargebowlandmash mer andkeeptheboilingwaterforcooking. water. Drainthepotatoesusingalargeskim- Peel andboilthepotatoesinalightlysalted paper towel. en brown, thendrainthemonplatelinedwith onions overmediumheat,untiltheyare gold- Filling. Heatthevegetableoilandfry Instructions 1 teaspoonsalt 2 tablespoonsvegetableoil ½ cupmilkat97F/36°C 2 eggs, lightlybeaten 2 cupsflour , sifted For thedough Ingredients: Vareniki filled with potatoes

4 tablespoonsbutter 4 tablespoonsneutralvegetableoil ½ cupmilk, boiling 2 onions, diced 1 lbpotatoes For thefilling and pinchtheedgeswith wethands. of dough,foldtheminhalf toformasemi-circle 1 teaspoonoffillinginthecentereachcircle circles about3inches(7cm)indiameter. Place of ⅛inch(3mm).Usingacookiecutter, cut roll outeachpieceofdoughtoathickness heat. Dividethedoughinto2or3piecesand Cover andletstand30minutes,awayfrom tablespoons ofvegetableoil.Kneadadough. Dough. Combineflour, salt,eggs,milkand2 aside inawarmplaceforserving. Remove from heat,transfertoabowlandset onion. mix gently. Finallysprinklewithchoppedspring Sprinkle withfriedonions,saltlightly, pepper, and Cook

forthree minutesinboilingsalted water. Pepper Salt 1 tablespoonbutter caster sugar 2 tablespoons 1 onion, diced 2 scallions, chopped To serve

UKRAINE