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International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho!

Smacznego 尽享美食 Καλή σας όρεξη!

Enjoy your meal! Dear OEKO-TEX® friends

The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year.

We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible.

As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds).

We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit! International Association for Research and VON·WEGEN advertising agency Testing in the field of Textile Ecology OEKO- 60385 Frankfurt am Main | Germany Sincerely TEX® www.vonwegen.de Gotthardstrasse 61 Print: 8027 Zürich | Switzerland Druckerei Brett Phone: +41 44 2064235 74354 Besigheim | Germany Fax: +41 44 2064251 www.druckereibrett.de Secretary General · International OEKO-TEX® Association Author: Copyright: Foundation OEKO-TEX® GmbH, The rights for all recipes and pictures all OEKO-TEX® institutes and are hold by the listed institutes. P.S. Please find a complete directory, sorted by recipes and/or nations, on page 137 ff. representative offices Kaiserstraße 39 60329 Frankfurt am Main | Germany Phone: +49 69 4003408-0 Fax: +49 69 4003408-299 www.oeko-tex.com

Enjoy your meal – all around the world! The world speaks OEKO-TEX® Dessert Main Course Que aproveche! 8 8 8 www.citeve.com Email Phone Ciudad deBuenosAires Av. Córdoba 612, 5ºP. „A“ –(C1054AAS) CITEVE Argentina argentina Enjoy your meal – all aroundthe world! enjoy your meal! Argentina [email protected] +54 (9)11156802 2324

Martin Schemm_pixelio.de Panqueques com dulce deleche Grilled meat (“Assado”) Empanadas >> Before placinginoven, brushwith >> the empanada.>> or glassjarslike jams, inany grocery orsupermarket. product that derives itstastefrom caramelized sugar. Itcanbebought incans or milk’s Itisprepared sweet. byslowlyheating sweetenedmilktocreate a “Dulce deLeche”: Literally translated, “dulce deleche”meanssweetofmilk would acigar)andserve hot. >> on theotherside. to brown (the corners should be a little bitcrips), flip and cook for amin. orso thin layer ofbatter, make sure itcovers allofthesaucepan. >> 2 h. >> Mix flour, olive oil,milkandeggs inablender. >> Preparation Panqueques com dulcedeleche formed, agrillwiththemeat isplacedover. heat from thefire. Inthesecond caseafire ismadeand after the coals have adores”) that holdtheentire carcass ofananimalsplayed opentoreceive the made ontheground orinafire pitandsurrounded bymetalcrosses (“as Cooking canbedone“al asador”or“a laparrilla”. Inthefirstcaseafire is onions. “assado” isnormallyserved withamixed salad withtomato, lettuceand is normally used as an extra season in some cases as accompaniment. The parsley, driedoregano, pepper, salt, garlic, onion, andpaprika witholive oil salt before and/or duringthecooking Chimichurri,asauceofchopped time. an “assado” isnotmarinated at all;theonlypreparation istheseasoningwith of meat that andcow willbegrilledslowlywithnohurry. parts The meat for MEATS: Atypical“assado” willbringtogetherinthebarbequedifferent kinds Preparation Grilled meat (“Assado”) cool. through. and spicescook until meat iscooked saute until slightly browned. >> chopped meat andwhitescallionslices, and >> mixture. quantities (discs) and fill with the meat to theflourandlard. >> Beat addtothemilkandthis theegg, Sift ingredients, thedry addthecold lard. >> Preparation Empanadas >> In alarge heat skillet, caulfat. >> >> >> >> Heat pan inhigh. afrying >> Fill empanada >> >> >> Stir ingreen scallionslicesandroasted peppers. >> Bake inapreheated oven for 20min. at -230° 200 C (390° F). >> Remove andspread >> withdulcedeleche. discswithmeat. >> Roll outinsmall Add raisins >> Add apat >> ofbutterandletmelt. Add the milk. >> Add1olive>> and1sliceofegg. Ingredients

2 cups 2 tbsp ½ cup Blend wellandletitrest for 1 tbsp 0,5 kg ½ tsp 2 tsp The world speaks OEKO-TEX® 1 egg flour milk lard caul fat salt baking powder bottom round orsirloin When itstarts Roll (as you Let mixture Pour a Seal

butter Ingredients morcilla 2 Ingredients

3 cups 2 cups 2 tbsp 2 tbsp 2 tbsp ½ cup 1 tbsp 1 tbsp 5 -6 10 4 4 chinchulines 4 2 eggs 2 2 3 2 “dulce deleche” olive oil all-purpose flour asado detira (ribs) (black pudding) chorizos (sausages) milk vacío (flanksteak) mollejas (sweetbread) (cow chitterlings) boiled eggs green olives, pitted roasted peppers, diced salt andpepper spanish sweetpaprika ground cumin crushed red pepper oreganodry seedless raisins scallions empanada doughdiscs

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Dessert Main Course Starter Australia Pancetta wrapped barbecued prawns

Preparation Ingredients (serves 4) Pat prawns dry with paper towel. >> Wrap 16 pcs large green prawns, each prawn in a piece of pancetta, and place peeled (tails intact), it on a tray. >> Heat a lightly oiled barbecue deveined plate on high heat. >> Cook prawns, turning, 8 pcs thin slices pancetta, for 3-4 min. until pancetta is crisp. >> Spread halved the avocado on a platter and top with 1 pcs ripe avocado, peeled, prawns. >> Sprinkle with parsley and serve immediately with a dipping sauce flesh cubed and (not specified). tossed with lemon TESTEX Swiss Textile-Testing Ltd. juice Starter Level 19, 644 Chapel Street 2 tbsp finely chopped VIC 3141 South Yarra flat-leaf parsley Phone +61 3 9823 6245 Fax +61 3 9823 6286 Email [email protected] Australia

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Barbecued lamb with pea salad Enjoy your meal! Barbecued lamb with pea salad Preparation Ingredients (serves 4) Preheat barbecue grill on medium-high. Combine the Moroccan seasoning 1 tbsp moroccan seasoning and half the olive oil in a large bowl. >> Add the lamb and toss to coat. >> Put 1/3 cup olive oil the lamb on the grill, cook for 3-4 min. each side for medium. >> Transfer to a 8 pcs lamb cutlets plate covered with foil to keep warm. >> Brush both sides of the bread with the 8 scs sourdough baguette remaining oil. >> Add to the grill and cook for 1-2 min. each side, or until golden. 150 g sugar snap peas >> Meanwhile, bring a large saucepan of water to the boil over medium heat. 150 g snowpeas, trimmed >> Reduce heat to low and bring to a gentle simmer. >> Add the sugar snap peas 2 tbsp greek-style yoghurt and cook for 2-3 min. or until bright green and tender, yet still crisp. >> Refresh 2 tsp extra-virgin olive oil under cold running water. >> Drain and transfer to a bowl. >> Repeat with the 3 pcs radishes Main Course Main Course snow peas. >> Whisk the yoghurt and extra-virgin olive oil in a bowl. >> Season 1 cup parsley leaves with salt and pepper. >> Add the radishes and parsley to the peas. >> Divide on to plates. >> Drizzle with yoghurt dressing. >> Serve with lamb and bread.

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Like most other aspects of Australian life, our cuisine reflects the broad influences of our multicultural society. Elements of our British heritage persist e.g. the roast dinner & fish & Pavlova

chips but they are joined by the flavors, Pavlova techniques and influences of countless Preparation Ingredients (serves 4) Preheat oven to 150° C (300° F). >> Place the egg white in the bowl of an electric 4 pcs eggwhite foreign imports. Therefore, we are very mixer and whisk until stiff peaks form. >> Gradually add the sugar, whisking 220 g caster sugar fortunate to be able to choose from Ita- well, until the mixture is stiff and glossy. >> Add the cornflour and vinegar 2 tbsp cornflour (cornstarch), lian, Thai, Chinese, Vietnamese, Greek, and whisk until just combined. >> Shape the mixture into an 18 cm round sifted on a baking tray lined with nonstick baking paper. >> Reduce oven to 120° C 2 tsp white vinegar African, French, Japanese and many, (250° F) and bake for 1 h 20 min. >> Turn the oven off and allow the Pavlova to 250 ml single cream many more that represents cuisines cool completely in the oven >> Whisk the cream until soft peaks form. >> Spread ½ cup passionfruit pulp 250 g strawberries, Dessert Dessert over the Pavlova, top with passionfruit and strawberries and serve immediately. from other countries that has become hulled and halved known as „Modern Australian’’.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Austria Frittaten (savoury pancake strips)

Preparation Ingredients (4-6 portions) Season the milk with a bit of salt, and stir to a smooth batter with the eggs ¼ l milk and the flour. >> Heat up a bit of oil in a flat pan and pour in enough batter 3 eggs to thinly cover the bottom of the pan. >> Fry first the one side, then the other 140 g flour side to a light brown. >> When they are cold, roll them together and cut them salt to stripes along the roll. >> Add the broth from prime boiled beef with the vegetables (and marrow bones if desired). Preparing Time: 5 min. ÖTI - Institut für Ökologie, Cooking Time: 15 min. Starter Technik und Innovation GmbH Spengergasse 20 | 1050 Wien Phone +43 1 5442543-0 Fax +43 1 5442543-10 Email [email protected] Austria

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Tafelspitz (prime boiled beef)

Preparation Ingredients (serves 6-8) Place the bones first and the meat in a large pot. >> Cut the peeled vegetables 2 kg tri-tip roast enjoy your meal! into large discs and add them to the pot together with the spices. >> Cut 1 ½ lb beef (marrow) bones onion in half and brown the cut halfes in a hot, ungreased pan. >> Add 3 large carrots browned onions to the pot. >> Cover with water, then bring to a boil. >> Skim 3 turnips or parsnips Guten Appetit! any foam, then reduce to a simmer and let it simmer for 2 - 3 h. >> Pass the 1 celeriac broth through a sieve. >> The meat is cut across the grain into thin slices and 3 large onions served with horseradish sauce, chive sauce and spinach. bay leaves, pepper- corns, allspice, whole, Roast Potatoes: Boil, peel (one day in advance) and grate potatos. >> Fry finely juniper berries, salt The OEKO-TEX® team wishes you a good appetite. The prime boiled beef sliced onions in hot oil until they turn light brown, then add potatoes >> salt Main Course Main Course chive sauce the mixture and fry it slowly to a crisp while stirring. is one of the most famous specialities of the Viennese cuisine. This dish is horseradish sauce Chive sauce: Mix sour cream with chives cut into rings. >> Add salt and pepper. perfectly accompanied with a dry, white wine from the sunny Wachau. ¼ cup snipped chives Horseradish sauce: Grate some fresh horseradish and apples. >> Add salt. 6 - 8 oz. sour cream sunny Wachau. Enjoy the Austrian cuisine. 2-3 tsp horseradish Preparing Time: 10 min. 2-3 sour apples 12 Cooking Time: approx. 2 h 1 kg potatoes 13

Salzburger nockerln

Preparation Ingredients Preheat the oven to 230° C (450° F). butter black currant jelly Place four 9-inch oval baking dishes (or one large glass pan) on a baking 9 eggwhite sheet. >> In each small dish place 1 tsp of butter and 1 tsp of jelly. >> On using ½ cup vanilla sugar a pan, smear the bottom with the butter and then with the jelly. >> Put the ½ zest of lemon egg whites, vanilla sugar, and lemon zest into a large metal bowl. >> Beat with 4 pcs grated egg yolks an electric mixer at high speed until stiff peaks form. ¼ cup granulated sugar Beat the egg yolks with the granulated sugar. >> Gently fold the egg yolks and ½ cup flour Dessert Dessert flour into the meringue.>> Use a spatula to place three large mounds of the mixture into each baking dish. >> Bake for 8 min., until puffed and golden. >> Serve immediaPhoney. >> This is especially good with vanilla sauce, or cold Strawberry Sauce (recipes separaPhoney). Preparing Time: 25 min. Cooking Time: 10 min. 12 13

Enjoy your meal – all around the world! The world speaks OEKO-TEX® Bangladesh Mango juice

Preparation Ingredients Peel and chop ripe mango into pieces. >> 3 pcs mango Place in blender with crushed ice, water and 2 tbsp sugar sugar OR honey OR date syrup as required. 2 tbsp honey >> Blend to a smooth consistency and run 3 glass ice water through a sieve. >> Discard the left over pulp Hohenstein Institute Bangladesh in the sieve. House no. 343 | Road no. 25 New DOHS | Mohakhali | 1206 Dhaka Pour into tall glasses and serve.

Phone +880 2 985 0760 Starter +880 2 875 4669 Fax +880 2 882 9096 Email [email protected] Bangladesh

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Hilsa pulao Khabar upovog Korun Hilsa Fish Preparation Ingredients | Hilsa Pulao enjoy your meal! Cut the Hilsa fish into half inch thick steaks. >> Wash and semi dry the basmati 500 g hilsa fish rice. >> Grind the ginger, onions and garlic to a paste. >> Mix the onion-ginger- 2 cups basmati rice garlic paste and a little salt and marinate the fish for 1 h. >> Heat the ghee in 1 bayleaf a pan until very hot. >> Reduce heat and fry the green cardamoms, cloves, 1 tbsp cumin powder cinnamon and bayleaf till they are fragrant. >> Add the fish and marinade 1 tbsp garam masala and fry for another 3 min. >> Lower heat, add half a cup of hot water and cook 1 tbsp coriander powder for another few minutes on moderately high heat. The water should have 4 tbsp peanuts, roasted, evaporated and the fish cooked. >> Remove the fish and set aside. Leave the ground gravy in the pan. >> Add rice to the pan and cook on high heat until it changes salt to taste Main Course Main Course color. >> Add 3 cups of hot water, sugar, salt,and stri well. >> Let it come to the chilli to taste boil, reduce heat, cover and cook for 10-12 min. >> The rice should be almost 6 cups water done but still moist. >> Remove the rice and butter the pan well. >> Layer it with rice and fish alternately beginning and ending with rice. >> Cover with a tight fitting Lid. >> Bake the pulao in a preheated oven 150° C (300° F) oven for 15 min. >> Decorate for serve. 14 15

Patishapta pitha

Patishapta pitha Preparation Ingredients Make a dosa like batter using flour and milk. >> In a wok, pour in the grated 1 cup grated coconut coconut and cardamom powder and cook. >> When there is no moisture left 1 ¼ cup sugar add in the sugar and keep mixing constantly until all the sugar dissolves and 1 cup maida (flour) the coconut feels slightly sticky. >> Remove from fire and keep aside to cool. 1 ½ cup milk >> Now make tiny little pancakes (dosa) using the flour batter. >> Cook lightly, 1 tbsp cardamom powder then spread some coconut filling on the open dosa and make a roll. 2 tbsp oil Dessert Dessert

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Belarus Rassolnik „pansky“

Preparation pickles with a large grater. >> I do not Ingredients (three-liter pan) 1 small onion, Peel onions for the broth, cut off top and peel cucumbers, but if the skin is thick 400 g meat (pork or beef 2 bay leaves bottom. >> Clean and peel carrots >> Put and firm, it is better to remove the skin. with bones, ribs) 6 black peppercorns meat, mushrooms, bay leaf and black >> Fry onions in a mixture of vegetable 1 medium sized carrot 2-3 dried mushrooms pepper in cold water and bring to a boil. >> and butter. >> When the onions are (optional) When the water boils, remove the foam, put translucent, add carrots and fry until the 5-6 medium-sized pickles to a simmer and cook under observation onions have a golden colour, then add the cucumber. >> Clean the potatoes, 6-7 medium potatoes about 2 h. >> Finally separate the meat peel and cut into cubes. >> Put broth with meat and mushrooms on the stove, 1 large onion

from the bones and cut into small strips. add potato cubes. >> Continue to cook until the potato cubes are done, then 1 medium carrot Starter Hohenstein Institute Belarus Cut mushrooms into small pieces (leave add the barley. >> If everything is cooking, add remaining vegetables and ½ units* barley Pritytskogo str. 112-70 small mushrooms whole). >> Put meat and cucumber. >> Let it cook for 15 min. >> In a pan, melt, 1 tbsp butter and sauté butter and vegetable 220017 Minsk mushrooms back into the broth. >> Soak flour until a creamy colour is present. >> Then add water until the consistency oil for frying Phone +375 33 664 15 97 barley and then finish cooking. >> Clean of sour cream is reached. >> Roux from the heat and place it under constantly * 1 unit = a flour scoop Email [email protected] stirring to thicken the soup. >> Mix well and remove from heat. >> Serve with Belarus and chop the onion. >> Clean carrots, peel and grind with a coarse grater. >> Also chop sour cream.

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Potato fritters „po-minsky”

Preparation Ingredients Crush raw potatoes with a fine grater, salt and mix. >> Heat vegetable oil 12 potatos in a pan and fry each tbsp of potato mixture until a golden crust forms. >> 2 tbsp vegetable oil Pork through a meat grinder. >> Salt, pepper and add garlic, mix. >> Potato 2 tbsp butter pancakes with meat alternate type layers in an oiled casserole dish and bake salt for 20-25 min. >> Cut into portions and serve hot. Ingredients | filling 400 g pork pulp 4 cloves garlic black grounded pepper Main Course Main Course © Katharina Bregulla - pixelio.de Bregulla © Katharina 16 17

Cookies „small knots“

Прыемнага апетыту Cookies „Small knots“ Preparation Ingredients Froth margarine with sugar. >> Mix a dough from egg, sour cream, cumin, 250 g wheat flour enjoy your meal! salt, baking powder and flour. >> Let it rest for 20-30 min. >> Roll out dough 75 g margarine thinly and cut into 10 cm long and 1 - 1.5 cm wide strips. >> From the strip node 60 g sugar and fry in a hot pan with oil. >> Store the cookies placed on a sieve to drain off 1 egg oil. >> Allow to cool. >> Add icing sugar before serving. 40 g sour cream 1 tsp caraway seeds 2 cup vegetable oil 40 g icing sugar Dessert Dessert 1 tsp baking powder ¹/₅ tsp salt

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Belgium Tomato-shrimp

Preparation Ingredients >> Prepare some fresh mayonnaise: Whip the egg yolks. >> Add the vinegar, 4 large ripe tomatoes some water and the mustard. >> Add the oil drop by drop while stirring. >> 0.5 kg north sea shrimps Season with pepper and salt. >> If the mayonnaise turns out to be too thick, 1 lemon add some extra vinegar, lemon juice or even some water and keep stirring. 2 eggs 3 tbsp vinegar Cut the from each tomatoe the hat horizontally, and keep it aside. >> Remove 1 tbsp mustard the seeds and the middle from the tomatoes so the tomato is completely. >> 350 ml peanut oil Peel the shrimps. >> Put the hand-peeled shrimps in a large mixing bowl. >>

pepper Starter CENTEXBEL Add a small portion mayonnaise to it. >> Stir gently. If necessary, add some salt Technologiepark 7 extra mayonnaise. >> Add some fresh lemon juice to the mixture. >> Season 9052 Zwijnaarde the shrimp salad with some freshly ground pepper. >> Fill the tomatoes with Phone +32 9 220 41 51 the shrimp salad. Place the hats back on the tomatoes. >> Serve the stuffed Fax +32 9 220 49 55 tomatoes as fresh as possible. Email [email protected] Preparing Time: 20 min. Belgium 18 19

Belgian carbonnade or Beef and Beer Stew with French fries

Preparation >> When the sauce of the stew reaches the desired consistency during the Ingredients (4 persons) Peel the onions and chop them into small-medium pieces. >> Heat a large simmering period, you can put the lid onto the pot. >> Discard thyme and 1 kg stew beef stew pot (casserole) and melt the butter. >> Add the onions and let them bay leafs. >> Finish the stew with a dash of vinegar and stir well. >> Taste and 2 pcs large onions simmer. Do not allow the onions to turn brown. >> Heat a frying pan and melt adjust seasonings with salt and pepper if needed. 33 cl strong brown beer some butter. >> Add the pieces of beef and fry them until they are brown on fresh thyme Preparation of the French fries: the outside. In the meanwhile, season with salt and pepper. >> If you have 2 pcs bay leafs Peel the potatoes and cut into wedges of about 1 cm wide and thick. The lots of meat, fry it in small portions, otherwise the meat will cook instead of 1 slice (brown) bread Belgian standard is 0.9 mm. >> Heat the deep fryer with frying oil or fat to fry. >> Add the pieces of meat to the onions in the stew pot. >> Keep the frying 2 tbsp mustard 160°C (320° F) and fry the fries for 5 min. >> Put the fries on some kitchen pan at hand and pour the beer into the pan. Make sure you loosen all the vinegar paper and allow them to cool. Shake from time to time to prevent the French encrustation while bringing the beer to a boil. Feel free to add some more butter fries from sticking together. >> Heat the deep fryer to 180-185° C (350° F) and Main Course Main Course beer if you like. >> As soon as the beer starts to boil, pour it on top of the salt and pepper add the fries until they are golden-brown. >> Shake well to remove excess meat and onions. >> Take a piece of kitchen string and tie the leaves of laurel potatoes Bon appétit ! grease and add some salt. and branches of thyme together. Add this to the stew. >> Cover a slice of (brown) bread on one side with the mustard. Add the slice to the stew with Serve a portion of the beef stew with some French fries and enjoy with some Smakelijk! the mustard side facing down. >> Allow the stew to simmer for 1 .5 h to 3 h mayonnaise (see starter). on a low heat. The lid does not have to be on the pot. Stir from time to time Preparing Time: 2-4 h 18 to check the meat. >> The cooking time depends on the quality of the meat. 19

Chocolate mouse

„Belgians are known for their gourmand way Preparation Ingredients (4-6 persons) of eating and drinking. They enjoy spending an Put the chocolate (finely chopped), butter, 150 g bittersweet chocolate and coffee in a bowl and let it melt in a 1 tbsp espresso entire evening at the dining table in the compa- microwave or double boiler. >> Whisk egg 2 ½ tbsp butter ny of family and friends. yolks and powder sugar and stir this mixture 5 pcs eggs, separated into the melted chocolate. >> Whip the egg 5 tbsp powdered sugar Equally important as the meal, is the drink to whites in a medium bowl until they are foamy. >> Stir the foamy egg whites carefully, have with it. This is reflected in the numerous Dessert Dessert with large movements, into the chocolate different beers (approx. 1000 kinds), each with mixture. >> Put into dessert dishes. >> Refrigerate for minimum 4 h or overnight. its own signature glass, that are famous and >> Sprinkle on each bowl a little bit of grated appreciated all over the world.“ chocolate before serving. Preparing Time: 30 min.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Brasil Fried cassava balls with cheese and pepperoni

Preparation Ingredients Cook the cassava till tender. >> Drain the water and smash till it becomes a 1 kg cassava (pull out the consistent paste. >> Reserve. >> Grate the pepperoni and braise with parsley, middle fibers) garlic, tomato and onion, all in small little pieces. >> Let it cool. >> Take one tsp 500 g pepperoni of cassava paste and roll it with your hands. >> In the middle, put the grate 200g mozzarella pepperoni and a little grated mozzarella. >> Close the paste making with your 1 clove garlic hands a revolving movement till it gets really closed. >> Fry them in hot oil for 1 tomato a couple minutes till they get golden. parsley

1 medium onion Starter CITEVE Brasil Caixa Postal 11 | Rua Ângelo Dias, 79 CEP 89010, 971 Blumenau Santa Catarina Phone +55 (47) 881 14663 Email [email protected] Brasil

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Bom apetite! Hunter style chicken Hunter Style Chicken Preparation Ingredients enjoy your meal! Spice the chicken chunks with salt and pepper and grill till golden. >> Remove 1 kg chicken chunks (thigh from the pan and reserve. In the same pan, add the onion and garlic, cook it and drumstick) briefly till golden. >> Add the celery and leek and saute for 2 minutes. >> Add 3 tsp extra virgin oil the tomato pulp, wine and Rosemary leaves, and let it start boiling. >> Spice 1 clove big garlic finely with salt and pepper and return the chicken chunks to pan. Let it cook for 35 chopped minutes till it gets tender. >> Transfer to the dish and sprinkle with the sauce. 2 purple onions coarsely chopped 200 ml tomato pulp 200 ml dry white wine Main Course Main Course ½ tsp fresh rosemary leaves Salt and freshly ground black pepper half leek sliced and cut to length 100 g big mushroom in 20 slides 21

Roasted pineapple with candied and dried fruits

Roasted Pineapple with candied and dried fruits Preparation Ingredients Peel the pineapple (don´t cut it). >> Put water in an aluminum pan. Make 1 big pineapple a sweet sauce with sugar, brown sugar, star anise, clove and cinnamon. 800 ml water Put the pineapple in an ovenproof dish. >> Take it to the oven for 2 hours, clove always turning the pineapple, to brown uniformly. >> When it cools, cut the cinnamon pineapple in half to the length, and slice in a dish. >> Mount the pineapple star anise slices with figs, peaches, apricots, dates and cherries. >> Decorate the dish brown sugar with pineapple leaves. sugar Dessert Dessert

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Bulgaria Shopska salad

Preparation Ingredients Cut the cucumbers and tomatoes in cubes, 3 tomatoes the onion in small pieces and the peppers in 1 cucumber juliennes. >> Add the salt, vinegar and oil. >> 2 peppers Shred the cheese and spread it all over the 1 onion salad. >> Put the parsley on top. 100 g feta cheese sunflower oil/olive oil Cooking time: 15 min. vinegar Hohenstein Institute Bulgaria

parsley Starter FPI Business Center salt 51 B Cherni Vrah blvd. 1407 Sofia Phone +35 92 854 8290 Fax +35 92 854 8290 Email [email protected] Bulgaria

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Kapama with chicken

Preparation Ingredients Enjoy your meal! Cut the onion and giblets in small pieces 1 whole chicken and let them simmer with little oil. >> Add 1 cup rice the red and black pepper and the rice. >> 300 g sauerkraut ДОБЪР АПЕТИТ! Put the sauerkraut and the chicken in an red pepper earthenware, add the rice mix and bake in 3 onions the oven. black pepper vegetable oil Cooking time: 2 h ДОБЪР АПЕТИТ! salt Main Course Main Course

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Banitza with feta cheese

Preparation Ingredients Knead the dough and roll it out in pastry 500 g white flour leaves. >> Every leave is covered with little 300 g feta cheese butter and feta cheese. >> Roll it and put it 200 g butter in a large baking dish. >> Fill the dish with water the rest of the rolls and bake it in the oven salt until a nice crust is formed. >> After taking it out from the oven pour on top of it 3 tbsp of Dessert Dessert melted butter and a little water. Cooking time: 1 h 30 min.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Cambodia Amok

Preparation Ingredients 1 tbsp shrimp paste Make the curry paste by blending in a blender. >> Heat 1 tbsp vegetable oil in into them equally. >> Steam the amok 3 dried chillies, soaked Ingredients | curry a saucepan and then add the curry paste and fry till fragrant (about 1 min.). for 20 min. >> It should form a lightly 6 cloves garlic 400g meaty fish (with skin >> Then add the coconut milk, sugar and fish sauce and simmer for 5 min. >> set custard. >> Meanwhile, dust the fish 2 shallots (or 1 red onion) if possible) eg hake, Leave to cool. >> Remove the fish skin, slice it into small strips and keep to one skin strips with flour, salt and pepper and 2 pcs fresh turmeric root pollock, cod side. >> Dice the fish into bite sized chunks. >> Beat the eggs gently into the then fry in a little vegetable oil till crisp. >> (or 1 tsp turmeric 400 ml coconut milk cooled coconut milk mixture and add the chunks of fish. This is your amok. Set Drain and set to aside. >> Sliver the fresh powder) 1 tbsp palm or brown sugar the amok to one side. >> Take one banana leaf and fold in half so it makes a red chilli and the kaffir lime leaves for the 4 sticks lemongrass 1 tbsp fish sauce

square. >> Overlap two corners of the square and secure with a cocktail stick. garnish. >> When the amok is ready, just 2 pcs galangal, peeled 2 eggs Starter >> Overlap the other two corners and do the same. You should get a rough before serving, scatter the fried fish skin, 2 pcs ginger, peeled 2 large banana leaves bowl or cup shape with no gaps. >> Repeat with the other banana leaf to get slivered chilli and slivered lime leaves on 6 kaffir lime leaves Ingredients | Granish two bowls. >> Place the banana leaf bowls in a steamer and divide the amok top. >> Eat with steamed rice. 1 fresh red chilli, seeds removed 2 kaffir lime leaves

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Cambodia chicken curry

Cambodian chicken curry Preparation Ingredients Peel sweet potatoes and cut into cubes, cut chicken into bite-sized pieces. 4 sweet potatoes Place into pot and cover with water, boil at low heat until the potatoes are 1 kg chicken meat cooked through. >> In the meantime, chop two garlic cloves and roast in a 1 bunch coriander bit of olive oil. >> Place rice ready for cooking. >> When potatoes are cooked, 1 bunch basil (Thai basil) add a dash of fish sauce and 2 tbsp of yellow curry paste to taste, remove ½ l coconut milk, seeds from chillis, chop and add to pot. >> Add coconut milk and season to unsweetened taste - do not let come to a boil again or the coconut milk will turn bitter. >> 1 dash fish sauce Chop coriander and add at end with Thai basil (or put in separate bowl for 2 cloves garlic subsequent seasoning at the table) >> Serve with fragrant rice. >> The curry 2 tbsp yellow curry paste Main Course Main Course can also be made with beef or pork, or shrimp (although the shrimp must be olive oil added towards the end). 2 chilli peppers, fresh red (Thai chilli) 1 cup rice (fragrant rice)

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Plei Ai Cambodia

Preparation Ingredients Boil a pot of water. >> Mix the flour with sweet rice flour water, lay it flat in your hand, place the sugar palm sugar cube cube in the middle, wrap it and drop into the shredded young boiling water. >> Repeat the same till finish. coconut Hohenstein Institute Cambodia >> Once it is cooked, the ball will float on the 113 Parkway Square 3FE surface. Scoop them out and place them in Mao Tse Toung Blvd. | Sangkat cold water. >> Scoop them out and serve with shredded young coconut. Toul Svey Prey 1 | Khan Chamkamon Dessert Dessert Phnom Penh Phone +855 23 99 9001 +855 1126 2767 Fax +855 23 99 9003 Email [email protected] enjoy your meal Cambodia Saom Uhj Jern Pi sar 24 25

Enjoy your meal – all around the world! The world speaks OEKO-TEX® Canada Baked brie with croutes and dippers

Preparation Ingredients Arrange baguette slices on small baking sheet. >> In small bowl, mix oil with 6 pcs slices of baguettes herbes de provence >> brush over slices. >> Bake in 180° C (350° F) oven until 2 tsp extra virgin olive oil crisp, about 12 min. ½ tsp herbes de provence 1 wheel triple creme brie Let croutes cool on a rack. >> Place brie on small parchment paper-lined 1 pcs green onion, chopped baking sheet; cover loosely with foil. >> Bake in 200° C (400° F) oven until it ½ pc sweet red pepper AITEX Canada becomes very soft, about 15 min. Cut large X through the rind; peel rind back. 6 pcs cornichons Suite 1-D >> Bake until cheese is bubbly, about 2 min. >> Sprinkle with green onion. Starter 340, Charlotte Street Serve with croutes, red pepper and cornichons for dipping and spreading. K9J 2V9 Peterborough, Ontario- Phone +1 705 749 5844 Cooking Time: 30 min. +1 705 977 2595 Fax +1 705 749 5844 Email [email protected] Canada

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Easy bouillabaisse

Easy Bouillabaisse There‘s just enough of everything, Preparation Ingredients Heat oil with butter in large saucepan over medium heat >> Cook shallots 1 tbsp olive oil so you‘ll finish off your last bite and bay leaf, stirring often, until shallots are softened, about 3 min. >> Stir 1 tbsp butter satisfied, not over-stuffed. in tomatoes, garlic and salt and cook while stirring, for 1 min. >> Stir in clam ½ cup finely chopped onion juice, wine and 1 cup (250 ml) water; bring to boil. 1 pc bay leaf 2 pcs plum tomatoes >> Reduce heat, cover and simmer for 10 min. >> Add mussels and halibut >> 1 clove garlic, minced cover and cook until mussels open and fish flakes easily when tested, about Enjoy your meal! ¼ tsp salt 6 min. >> Sort out all bay leafs and any mussels that do not open. >>Stir in 240 ml clam juice parsley. 125 ml white wine or water Main Course Main Course Cooking Time: 20 min. 450 g mussels, scrubbed 230 g halibut fillets cubed 2 tbsp chopped fresh parsley

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Fool for love

Preparation Ingredients Reserve 2 or 3 berries for garnish. >> Press remaining raspberries through 60 ml raspberries fine sieve set over bowl; discard seeds. >> Stir in icing sugar. >> In bowl over 1 tsp icing sugar saucepan of hot water, melt white chocolate; let cool slightly. 30 g white chocolate 1 tbsp sour cream >> In separate bowl, whisk together sour cream, granulated sugar and vanilla; 1 tbsp granulated sugar whisk into chocolate. >> In separate bowl, whip cream; fold one-quarter into 1 pc dash vanilla chocolate mixture. >> Fold in remaining whipped cream. Enjoy your meal! 125 ml whipping cream Add raspberry sauce; swirl just until streaky. >> Cover and refrigerate for 2 h. Dessert Dessert Garnish with reserved raspberries. Enjoy your meal! Cooking Time: 20 min.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® China Hot and sour rice noodles

Preparation Ingredients >> In a wok, add oil and cook pork, preserved 150 g sweet potato noodles vegetables, ginger, garlic, 1 tbsp soy sauce 1 cup chicken stock and cooking wine for 5 min. >> Add ½ chicken 2 tbsp chopped preserved stock and simmer it for 6 min. and then vegetable, scallion add corn starch. >> Then cook the noodles and cilantro in boiling water until done and place them oil in a bowl. >> Combine ½ hot chicken stock, vinegar

peppercorn powder, 4 tbsp soy sauce, vinegar 3 tbsp minced garlic Starter TESTEX Swiss Textile-Testing Ltd. and pour it on top of the noodles. >> Finally, 5 tbsp soy sauce Unit 2, 16A, Tower A, Xihuan Plaza top it with gravy, scallion and cilantro. 1 tbsp cooking wine No.6 Gaoliangqiao Road corn starch dissolved Xicheng District | 100 044 Beijing Cooking time: 20 min. in 1 tbsp water Phone +86 10 66 555 125 1 tsp peppercorn powder Fax +86 10 66 555 127 minced ginger Email [email protected] China 28 29

Kung pao chicken Chinese cuisine has extensive, profound and time-honored Preparation Ingredients Sauce Ingedients Marinade chicken with oyster sauce in a bowl 450 g chicken, pieces 3 tbsp rice wine history with various styles. and let stand for 10 min. >> Combine sauce 2 tbsp oyster sauce ¼ cup vinegar Normally it is famous for perfect ingredients in another bowl. >> In a wok, 2½ tbsp oil chicken stock combination of color, aroma, add ½ oil and cook chilies for 20 sec. >> Add 8 small dried red chilies 2 tbsp hoisin sauce chicken and stir fry for 2 min. >> Remove it. 4 tsp minced garlic 2 tsp sesame oil taste, appearance and nutrition. Add remaining ½ oil to wok, cook garlic for 20 2 stalks celery, diced chili garlic sauce We present you with Sichuan sec. >> Add celery, bell pepper, and bamboo ½ red bell pepper, quares sugar shoots, stir fry for 2 min. >> Return chicken 1 can bamboo shoots Cuisine noted for spicy and Can- and chilies to wok, stir fry for 1 min. >> Add 3 tsp cornstarch Main Course Main Course tonese Cuisine noted for delica- sauce and bring to a boil.>> Add cornstarch ½ cup roasted peanuts to thicken it. >> Add peanuts and stir to coat. te. You will enjoy a complicated Cooking time: 20 min. flavor on simple ingredients.

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Double-skin milk

Double-Skin Milk Preparation Ingredients Pour milk in a saucepan, add sugar and boil it. >> Then pour it into a bowl and 500 ml whole milk leave it to cool. >> When a skin forms on the surface of milk, lift up a corner of 3 egg whites the skin with a toothpick and pour the milk gently into a larger bowl.>> The skin 20 g white sugar will stay at the bottom of the former bowl. >> Thoroughly stir the egg whites then blend it with the boiled milk. 尽享美食 Pour the mixture back to the former bowl. >> The sinking skin will float again to the top. >> Finally steam it for 10 min. over medium heat. Dessert Dessert enjoy your meal! Cooking time: 20 min.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® China Longjing shrimp

Preparation Ingredients Prepare 500 g raw and peeled baby shrimp.s 500 g peeled baby shrimps Dry with paper towels. >> Add corn starch, eggwhite salt and egg white to the shrimp and tealeaves marinate for 15 min. >> Prepare the tea in 2 tsp cooking oil a small tea pot by adding ¼ cup hot water shaoxing wine to the tea leaves. >> Set aside for 5 min. and salt then filter the tea and set aside for the stir- chopped scallion

fry. >> Heat up 1 tsp cooking oil in a wok and pour in the shrimps. >> Do a few Starter quick stir until the shrimps are 50 % cooked, dish out. >> Wash the wok and heat it up again with the remaining 1 tsp cooking oil. >> Add the shrimp back into the wok, and quickly follow by the tea, shaoxing wine, salt, and chopped scallion. >> Do a quick stir over high heat until the shrimp is cooked, dish out and enjoy it! Time: 40 min.

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Stewed pork ball in brown sauce

Stewed pork ball in brown sauce Preparation Ingredients Stewed pork ball in brown sauce is a well-known dish in Yangzhou. 500g minced pork meat 40 g chopped scallions, Make minced meat with the pork. >> Add 40 g of the finely cut scallions and ginger and soy sauce soy sauce, 2 g of salt >> Stir until mixture becomes sticky. >> Finally add the 2 g salt egg and corn starch and mix well. >> Divide the minced meat into 4 portions 1 tsp corn starch and roll into 4 balls. >> Heat the oil in a wok to about 200-220° C (400° F) and 1 egg deep fry the meatballs into a golden yellow color. >> Take out and drain off oil. cooking wine Add 80 g of the oil back into the wok and heat it to 70-100° C (80° F)>> Put the sugar remaining scallions and ginger into the wok and stir-fry until they produce Main Course Main Course a strong aroma. >> Add the deep-fried meatballs and the remaining cooking wine, soy sauce, sugar, salt and water, and cook over high fire to bring it to boiling point. >> Turn to a low fire to simmer and when the sauce thickens, take out and enjoy it. Time: 40 min.

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Steamed „YangChengHu” crab

enjoy your meal! Steamed “YangChengHu” Crab Preparation Ingredients Yangchenghu crabs are popular for wonderful flavor and available from every crabs 尽享美食 late autumn to early winter. >> The best and easiest way to cook crab is to soy bean sauce simply steam them for 15 min. >> Then eat with sauce made of soy bean sauce, vinegar vinegar, sugar and minced ginger. sugar minced ginger TESTEX Swiss Textile-Testing Ltd. Time: 20 min. Rm 1401, 14/F Hitech Plaza, No. 831 Yangchenghu is a well-known fresh-water lake in suzhou for its richness of Changshou Road crabs. Dessert Dessert 200 042 Shanghai Email [email protected] Phone +852 2368 1718 Fax +852 2369 5527 CHINA

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Colombia Starter Hohenstein Institute Colombia Carrera 7 a No. 69-67 | Piso 4 Bogotá D.C. Phone +57 1 3310 0028 ext. 115 +57 317 637 9549 Email [email protected] ©ClaudeRouge Fotolia.com ©ClaudeRouge Colombia Bogotá DC 32 33

Bandeja paisa

Preparation the guiso, plantains, carrots and salt. Ingredients | Pasisa pinto beans Ingredients | Guiso Prepare the beans, hogao and powdered beef one day ahead and keep in Cover and cook for another h or until the 3 cups pinto beans 1 tbsp chopped onions the refrigerator. >> When you are going to serve the bandeja paisa, heat the beans are fully cooked. (Add additional ½ Ilb pork hocks 2 cups diced tomatoes beans and powdered beef and hogao. Make the chicharrones. >> Cook the water as necessary). 6 cups water ¼ cup chopped scallions white rice and plantains. >> Fry the eggs and chorizos. >> To serve, place the Recipe for Powdered Beef (Carne en 1 cup shredded carrots 3 tbso vegetable oil rice in a tray or platter and place the rest of the ingredients as you like. I prefer Polvo): Place the flank steak in a plastic ½ tsp salt ¼ tsp salt the beans in a separate bowl, but you can ladle the beans next to the rice if bag and add the garlic, scallions, onion ½ green plantain, 1 clove garlic, minced you like. >> Bring the hogaoin a serving dish to the table, so people can place cumin, salt and pepper. >> Refrigerate for cut into ¼- inch ¼ cup chopped cilantro it on top of the beans if they like. Enjoy! about to 2 h. >> In a medium pot, place ¼ tsp ground cumin Paisa Pinto Beans (Frijoles Paisas): Wash the beans and soak overnight in cold the flank steak and water and bring it to a boil over medium-high heat.>> Ingredients | Powdered beef Main Course Main Course Tradionally, bandeja paisa water. >> Drain the beans and place in a large pot and add the water and pork Reduce the heat to medium-low and cook the beef for about 1 h or until the 1 Ilb flank steak includes beans, white rice, hocks. >> Over medium-high heat, bring the beans to a boil, then cover the beef is cooked. >> Remove the beef from the water and set aside to let it cool. 5 cups water chicharron, powdered beef, pot and reduce the heat to medium-low. >> Allow the beans to cook until >> You can save the water used to cook the beef to make soup or just as a 2 cloves garlic, crushed chorizo, fried egg, ripe plantain almost tender, approximately 2 h. >> When the beans are cooking, prepare beef stock for other dishes. >> Cut the beef into chunks and place in a food 2 scallions, chopped (patacones), avocado and arepa. the guiso. In a large skillet, heat the vegetable oil over medium heat, add the processor. >> Process until the beef is of a powdered consistency. ½ cup chopped onion tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook ½ tsp ground cumin 32 33 for 10 to 15 minutes. >> When the beans are almost tender, add salt and pepper

enjoy your meal! Dessert Dessert ¡que aproveche! ©Eva Lemonenko Fotolia.com Lemonenko ©Eva Colombia – also very famous for its delicious coffee – you can almost smell it! 32 33

Enjoy your meal – all around the world! The world speaks OEKO-TEX® Czechia Kulajda, a sour soup from the bohemian forest

Preparation Ingredients Peel and chop the potatoes and put them 5 potatoes in a pot. >> Bring to the boil with water, 1 l water allspice, bay leaves and salt. >> In a cup, mix salt 1 dl water, flour and sour cream. >> When 3 bay leaves the potatoes are soft, the soup is thickened couple of allspice with the contents of the cup. >> Boil briefly. corns >> Add 1 or 2 whole eggs and stir carefully. >> Large pieces of egg should swim 1 cup sour cream

1 tbsp flour Starter OETI Czechia – in the plate. >> Season with salt and vinegar (or lemon juice) to taste. >> Serve 1 or 2 eggs Institute for Ecology with dill and parsley. salt and vinegar Technology and Innovation Tešnov 5 | Praha 1 (or lemon juice) Phone +420 606 871 025 dill and parsley Email [email protected] Czechia

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enjoy your meal! Kuba (Christmas fasting dish)

Dobrou chuť! Preparation Ingredients Soak the pearl barley in water for a couple of h and then boil them slowly. >> 80 g pearl barley groats Stew the finely cut onion and mushrooms in lard. >> Add salt and caraway 2 tbsp dried mushrooms to taste. >> Mix in the pearl barley and season with marjoram and garlic to softened in water, taste. >> Pickled vegetables go very well with this. caraway 1 tbsp lard salt and pepper marjoram 1 clove garlic 1 small onion Main Course Main Course ©dyrka Fotolia.com ©dyrka 34 35

Vdolky (muffins)

Preparation Ingredients Add lukewarm milk to a cup, add 1 tsp sugar and yeast and allow to soak for 600 g flour 10 min. >> Mix all the ingredients with the yeast in a large bowl. >> The dough 0.25 l milk should look nice and smooth. >> Leave it to work for an h. >> Roll out the 1 pkt yeast dough on a board and using a cup, cut out circles. >> Bake the vdolky in hot 1 tbsp rum oil until golden brown. 1 egg 1 tsp salt In Czech Republic, they are served with plum jam and cream. However, they 5 tbsp sugar also taste good with fresh fruit or on their own. Dessert Dessert 5 tbsp oil oil for frying

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Denmark Smørrebrød with pickled herrings

Preparation Ingredients Pickled herrings with raw onion rings and 1 slice rye bread capers. >> Traditionally, flavoured lard is 3-4 pcs pickled herring (in spread on the rye bread. total approx. equal to a quarter of a herring) 4-5 raw onion rings 8-10 pickled capers DTI Tekstil * If desired, a thin spread of flavoured Teknologisk Institut lard or butter on the bread Starter Gregersensvej 2630 Taastrup Phone: +45 72 20 20 00 Fax: +45 72 20 21 91 Email: [email protected] Denmark

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Enjoy your Meal! Smørrebrød and Fish filet

Smørrebrød and Fish filet Velbekomme! Preparation Ingredients Breaded Fish filet with whipped egg and breadcrumbs. >> Then fry in butter 1 slice rye bread or oil. >> Fried breaded fish filet of plaice (served warm with tartare sauce, 1 filet plaice or other flatfish, Smørrebrød “smoerrebroed” is a lemon slices and shrimps. 10-15 schrimps Danish open sandwiches made of 1 slice lemon 1 tbsp tartare sauce slices of bread and a thin layer of * If desired, a thin spread of flavoured butter or fat (flavoured lard), co- lard or butter on the bread vered with slices or pieces of various Main Course Main Course fish, meat, vegetables/herbs and cheese. The most important ingre- dient is the slices of dark rye bread.

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Smørrebrød with cheese Smørrebrød with cheese

Preparation Ingredients Warm-smoked salmon (served cold) with cress. >> Slices of cold meat pâté 1 slice rye bread made of minced pork and beef meat including chopped red pepper, onion Danish blue cheese and garlic, with green leaves of ramson (bot.: Allium ursinum). >> Tomato and (or slices of ordinary egg slices with cress. >> Danish blue cheese with radish. cheese) 3-4 raddish * If desired, a thin spread of butter on the bread Dessert Dessert freigegeben

Beer or mineral water is recommended to drink together with Danish smoerrebroed. For celebrations a small glass of snaps (aquavit) may be taken to the starter herring-smoerrebroed and to the “dessert” cheese-smoerrebroed.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Dominican Republic Hot mango salad

Preparation Ingredients Peel mango and cut fruit flesh from stone. >> Cut mango, tomato and half 2 mangoes onion into thin strips. >> Cut chilli peppers, garlic and ginger into very small 1 tomato cubes. >> Grate lime peel and squeeze lime. >> Combine all ingredients, add ½ onion salt and pepper and let rest 30 min. 2 cloves garlic 3 chilli peppers, red 1 pc ginger Hohenstein Institute (about size of thumb) Dominican Republic

1 lime, whole Starter Calle Central #3, salt and pepper Torre Laurel II. Apt 9B Bella Vista | Santo Domingo Phone +1 809 242 7595 Fax +1 809 508 7832 Email [email protected] Dominican Republic

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¡que aproveche! Tilapia fillet with pine nuts - coconut rice and orange sauce

Preparation Ingredients 1 can coconut milk Soak rice in cold water and coconut milk for 1 kg tilapia fillets 60 g pine nuts approx. 30 min. >> In the meantime, briefly 50 g peanuts 200 ml vegetable broth roast pine nuts in a pan and put aside. Chop 100 g wheat flour 200 ml orange juice peanuts. >> Salt fish, bread in mixture of butter 100 ml coconut milk flour and chopped peanuts and set aside. ½ cup basmati rice 100 ml milk >> Now combine broth, orange juice with ½ cup water 1 fresh orange fruit, milk and coconut milk, bring to a boil. corn starch >> Add curry, turmeric, lemon grass, pepper salt and pepper and paprika to taste. >> Thicken sauce with paprica powder Main Course Main Course starch (if there are clumps, put through a curry powder sieve if required). >> Cut orange and add in lemon grass small pieces (leave 2 pieces). >> Cook on low turmeric powder heat until dinner time. Stir occasionally. >> field salad Now bring rice water and bit of salt to boil and let cook for approx. 15-20 min., until all liquid has been absorbed. >> In the meantime, fry fish in pan at medium heat on both sides approx. 5-7 min., 38 and put on plate. >> Serve fish with sauce and rice with field salad. 39

Dulce de mani

Dulce de Mani Preparation Ingredients Heat sugar and one cup of water at high heat in a pot with a thick bottom 2 cups roasted peanuts until the syrup thickens and becomes stringy >> then gradually add peanuts (unsalted) and stir until the mass begins to detach from the bottom of the pan. >> Using 2 cups sugar two small spoons, place small piles on a baking tray lined with parchment 1 cup water paper and let cool. enjoy your meal! Dulce de Mani can also be made with cashews!!! Dessert Dessert ¡que aproveche!

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Ecuador Fish onion (encebollado de pescado)

Preparation Ingredients Cook the yuca with garlic, onions, mint, chilli and tomato liquid. >> When 1 kg cooked fish, flaked you are ready cassava should be removed and put to cook in the same broth (albacore or tuna fish) seasoned fish.>> Tanned red onion with lemon. >> Place on a tray diced ½ bunch mint cassava, then the fish cooked and sliced, chopped grass, olive oil and fish 3 white onion stock sifted, stir this mixture.>> Serve warm with popcorn and banana chips 1,5 kg tomatoes liquefied and slices of lemon. 1 large cassava ½ kg red onions Hohenstein Institute

3 cloves garlic, pepper and salt Starter Ecuador 6 lemons Av. 10 de Agosto 10640 y Manuel 3 tomatoes Zambrano, Quito Phone +593 9 94 42 653 olive oil Email [email protected] www.hohenstein.com Ecuador

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Llapingachos

Preparation Ingredients You must cook the potatoes in salted water 2 kg potatoes peeled until very soft. >> In a ½ cup cooking water and in pieces thickens add the achiote, onion and salt salt Enjoy your meal and family! to taste, along with this soup is crushed achiote potatoes well. >> Cover with a cloth and ½ cup chopped white onion leave in a warm place for at least 3 h to give 2 cups shredded cheese a little sour. >> Put the cheese directly into the body or put it as filler. >> With pork lard ¡que aproveche! the mass form the tortillas and fry llapingachos or medium heat in a pan greased with a little butter or oil when llapingachos are well toasted and Main Course Main Course golden brown. >> When you are ready to be served with chorizo, fried egg and avocado. According to different regions of Ecuador, may vary with other accompaniments such as tomatoes, peppers.

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Sweet figs (dulce de higos)

Sweet figs (dulce de higos) Preparation Ingredients Make a thin cross cut the figs without damaging its original form, and let 25 pcs large figs them soak in water for a day. >> Squeezing one by one by hand. >> Cook figs soft cheese with water and baking soda. >> Drain and let cool for several h. >> In a large 2 pcs banks of panela pot, place the figs on the fire, pour over them the chopped brown sugar and 1 tsp baking cinnamon. >> Add half cup water in which cooked figs. >> Cook over low cinnamon heat. >> Stir gently and cover the pan. >> In the end, the honey must appear water somewhat thick. >> Serve the figs with a piece of cheese. Dessert Dessert

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Egypt Stuffed grape leaves

Preparation upwards and tuck them slightly under the Ingredients Grate your tomatoes and onions. Roughly filling. >> Then applying pressure to keep the 1 cup basmati rice chop the parsley. >> Slice the carrots into leaves rolled tightly, tuck one side at a time of 2 large tomatoes rounds of about 3-5 mm thick. >> Mix all the two parts of the leaf pointing outwards. 1 medium onion ingredients except grape leaves, tomato >> Now, roll the rest of the way upwards 1 bunch parsley sauce, water, and carrots in a bowl. still applying pressure to keep the leaf tight. 1 tbsp vegetable oil >> Remove grape leaves from jar, unfold, and >> Cook sliced carrots in water until tender. 1 lemon (juice) rinse with water. >> Place grape leaves with >> Cover the bottom layer of a large pot with these carrots. >> Begin layering ½ tbsp salt the rough side up, one at a time, on a large,

the stuffed leaves above the carrots and be sure that they are packed tightly ¼ tbsp pepper instructions Starter flat plate.>> Be sure that the pointy parts OETI - Austrian Textile together; otherwise they may fall apart during cooking. >> Each layer of of the leaf are directed away from you and Research Company Ltd leaves should be in varying directions across the pot. >> Pour the tomato the flatter edges and stem are towards you. 24 el atebaa st.| 1st floor/ No. 4 sauce and water over the leaves and bring the sauce to a boil. >> Reduce heat >> Place one tsp of the mixture on the Mohandseen| Giza to medium, and place a flat plate (glass or stoneware) upside down over the bottom of the leaf, near the stem, and Phone +201 0041 0019 top layer of leaves, and press down as hard as you can. >> Leave the plate in arrange it lengthwise using your fingers. Email [email protected] place during cooking. >> Cover the pot with its cover as well, and cook for 40- >> First roll the flat edges near the stem Egypt 45 min. >> Check one leaf to see if rice has cooked fully. >> Serve warm. 42 43

Fattah with lamb chops

Cairo Preparation Ingredients >> Boil the lamb for 30 min. >> Remove lamb and set stock aside.>> Fry lamb 500 g rice, cooked in 2 tbsp of ghee for 10 min. or until brow. Set aside.>> Fry bread squares in 1 2 pc loafs flat bread, tbsp of ghee until light brown and crunchy. Set aside. >> Heat 1 tbsp of ghee, cut into 1 cm squares add half the garlic and fry for 2 min. >> Add 2 tbsp of vinegar and 3 tbsp of 1 kg lamb, cut into cubes lamb stock and cook for 3 min. Set aside. >> Prepare the tomato salsa. >> Heat 3 tbsp vinegar 1 tbsp of ghee. >> Fry the remaining garlic. >> Add the remaining vinegar, the 5 tbsp ghee tomato paste and 1 tbsp of lamb stock. >> In a pyrex dish, spread the bread on 12 cloves garlic, minced the bottom >> Drizzle with the garlic-vinegar mixture. Make sure the bread 4 tbsp tomato paste absorbs the mixture well. >> Drizzle with ½ of the tomato sauce. >> Cover Main Course Main Course with rice. >> Drizzle the remaining tomato mixture. >> Serve the fattah with the lamb cubes on top. >> Drizzle with extra tomato mixture.

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Om ali

Om ali Preparation Ingredients >> Preheat oven to 175° C (350° F). Butter a 9x13 inch baking dish. >> Place the 17,5 oz package frozen puff pastry sheets in the baking dish and place the dish in the oven. >> Watch it pastry sheets, thawed closely. >> When the top layer turns crunchy and golden, remove it from the ½ cup chopped walnuts oven. >> Continue until all the sheets are cooked. >> Preheat the oven broiler. 1 cup chopped pecans >> In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and ¼ cup 1 cup chopped hazelnuts sugar. >> Break cooked pastry into pieces and stir into nut mixture. >> Spread 1 cup raisins mixture evenly in 9x13 inch dish. >> Bring milk and ½ cup sugar to a boil in a 1 cup flaked coconut 1 ¼ cups white sugar, divided Dessert Dessert medium saucepan over medium heat. >> Pour over nut mixture. >> Beat the enjoy your meal! heavy cream with the remaining ½ cup sugar until stiff peaks form.>> Spread 4 cups milk evenly over nut mixture in dish. >> Place dessert under oven broiler until top ½ cup heavy cream is golden brown, about 10 min. >> Serve hot.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® El Salvador Sopa de frijoles negros (Salvadorean black beans soup)

Preparation Ingredients Take the black beans and rinse the beans thoroughly. >> Set it to boil in some 1 lb black beans water. >> Add salt, some garlic, a nice tomato and one green pepper. >> Once 8-10 cups water it starts boiling, reduce the heat and let simmer until beans are really tender. 1 tomato Be patience, it can take 2 h. >> Allow the flavours and colour of the bean to 1 green pepper flow into the liquid. >> When you feel the beans are tender and the soup has salt become dark and creamy, drain it into a blender. >> Add some beans at your garlic Hohenstein Institute El Salvador taste to make the soup thicken and blend it thoroughly. >> You could add also Ingredients (optional) 52 Avenida Norte 416 some chicken broth to enhance flavours. >> Bring it again to boil shortly and avocado Starter Urbanización Lourdes Oriente your soup is ready. >> It can be served garnished with sliced avocado, cheese, cheese San Salvador croutons, hard boiled egg or crispy bacon. croutons Phone +502-5208 6077 eggs Fax +503 5025 208-6077 crispy bacon Email [email protected] www.hohenstein.com

El Salvador Fotolia.com Lemonenko ©Eva Suchitoto, El Salvador 44 45

Bean and cheese pupusas Enjoy your meal! Bean and cheese pupusas Preparation Ingredients Obtain tortilla instant corn flour and mix with water until its consistency tortilla instant corn Buen provecho! is such that the ‚masa‘ (dough) does not stick to your hands. >> Use refried flour beans and mix with ‚quesillo‘ (by heat melting soft cheese). >> Mix until the refried beans consistency is similar to the ‚masa‘. >> Take the ‚masa‘ in your hands and make quesillo a ball about two inches in diameter. >> Once you finish, make a hole with your tomato sauce fingers, take some refried beans and cheese mix (from step 2) and fill the hole hot spicy cabbage with it. >> Cover the hole with the masa and flatten by using your hands in a carrot salad clapping motion. >> It takes practice but the goal is to make a disc. >> Once salvadorian coffee :-) you are done, place the pupusa on a preheated flat iron skillet. >> Leave it Main Course Main Course there until each side is cooked by noticing the dark spots (you need to flip the pupusa). >> As side dish you may take a good tomato sauce and ‘curtido’ a hot spicy cabbage, onion, and carrot salad. >> Enjoy your pupusas with a hot cup of good tasting salvadorian coffee.

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Plátanos en miel (honey plantain) Plátanos en miel Preparation Ingredients For the recipe, the plantains have to be mostly black then yellow and tender 2 mature plantains* at touch (mature). >> Take mature plantains, cut them into slices, and fry in ½ cup sugar hot vegetable oil on both sides until golden-brown. >> Don’t over fry! >> Once 1 cup water fried put the slices onto a paper napkin to take away the oil. >> In a pan, add lemon juice sugar, water, some lemon juice, and cinnamon. >> Allow to become it a light cinnamon syrup and add the fried plantains and a little milk or cream. >> Let it boil for 10 oil to 15 min. >> The Plátanos en miel are ready! >> You can serve it warm or cold. milk (or cream) Some vanilla ice on the side enhances flavours. vanilla ice cream Dessert Dessert

* Be aware that plantains are not bananas. You can find them green or yellow/black. ©jannyjus Fotolia.com ©jannyjus

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® France Salt dried duck magret (duck breast)

Preparation Ingredients Pour in a dish 250g salt. Put the magret 1 duck breast on top and cover it with rest of salt >> 500 g of coarse salt

Activateur de projets Cover with a plastic film >> leave it in the pepper (berries) refrigerator for 15-18 h (pretending on the provence herbs and thickness of the magret). >> Remove the spices (e.g : curry, …) salts from the magret (with knife and/or and/or aromatic herbs IFTH Lyon | Institut Français du 1 fridge Textile et de l‘Habillement dishtowel) >> sprinkle all sides of magret with your choice of provence herbs,

1 clean dish towel Starter Avenue Guy de Collongue spices, aromatic herbs and pepper berries >> Roll it in a dishtowel and put it 1 bottle Montbazillac 69134 Ecully Cédex at least 3 - 4 weeks in your fridge (or in fresh cellar) Phone +33 472 86 1600 Wait 3-4 weeks thinking about your next success. Fax +33 478 43 3966 Notes: To reduce fat, remove the thickness of skin with a knife. You can Email [email protected] prepare several magrets at once. In this case you have to adapt the quantity. www.ifth.org A white wine, such as Montbazillac, would be appreciated. Serve this as France aperitif or as a starter with green salads. The main quality which is required 46 to manage this recipe … is patience! 47

Roasted bresse chicken with gratin dauphinois Menu ifth Activateur de projets a frying pan of “Champignons de Paris” Ingredients | Gratin Dauphinois Ingredients | Bresse chicken Preparation| Gratin Dauphinois Magret de canard séché Dried duck breast Preheat oven to 150° C (300° F) >> Take a heavy bottomed dish or an ovenproof (mushrooms). >> Cook them with butter, 1.5 kg potatoes, peeled and 1 bresse chicken Poulet de Bresse, gratin dish, grease it with some butter, and add garlic clove. >> Lay the potato parsley and lemon juice. thinly sliced (such as (1.5-2 kg) gratin dauphinois, légumes de saison Bresse chicken, gratin Dauphinois, slices in the dish, slightly overlapping each other, and season liberally with Desiree, Golden Won- 1 big oinon season vegetables Cooking Time: 2 h the salt and pepper and nutmeg, on each layer. >> Cover the potatoes with der, Maris Piper, Idaho 1 bunch of parsley Fromage Baking: 1.5 h Cheese or King Edward) 100 g butter the double cream. >> Bake for about 1- 1,5 h, or until the potatoes are soft, and Crème brûlée Notes: A bresse chicken is is a breed of (Caramelized vanilla cream) the top is crispy and golden brown. ³/₄ l double cream olive oil chicken originating from the Bresse area Café et macarons salt salt, pepper Coffee and macarons Preparation | Roasted Bresse chicken of the Rhône-Alpes region of France. AOC fresh ground black Preheat the oven to 210° C (410° F). >> Salt and pepper the interior of the status was granted based on the unique pepper chicken. >> Add onions and parsley as well as butter, salt and pepper to the characteristics of flavour given by local Main Course Main Course 3 cloves garlic peeled and chicken. >> In a pan, bake chicken for a h. >> Add Salt and pepper twice during soil and grain, as well as the dedication crushed baking time. After a while turn chicken and baste it with its own juice. >> of the local farmer’s association to Fresh ground nutmeg Bon appétit ! Take chicken from pan and remove the coking juice. >> Deglace with water protecting quality. 5 % of its foods comes 1 oz butter and/or a little vinegar. Reserve the removed sauce. >> As a plus you can serve from milk. Of course, this recipe will run with any other chicken breed. 47

Crème brulée bon appétit Crème Brulée Preparation Ingredients Preheat the oven to 160° C (320° F). >> Place the cream, vanilla bean and its 1 quart heavy cream pulp into a medium saucepan, bring it over medium-high heat to boil. >> 1 vanilla bean, Remove from the heat, cover and allow to sit for 15 min. Remove the vanilla split and scraped bean and reserve for another use. >> In a medium bowl, whisk stiff sugar and 1 cup vanilla sugar, egg yolks >> Add the cream a little at a time, stirring continually. >> Pour the divided liquid into 6 ramekins. Place them into a large cake pan. Pour enough hot 6 large egg yolks water into the pan to come halfway up the sides of the ramekins. >> Bake just 2 qt hot water Dessert Dessert until the creme brulee is set, but still trembling in the center, approximaPhoney A meal without cheese is like an 40 to 45 min. >> Remove the ramekins from the cake pan and refrigerate for OEKO-TEX® logo without number at least 2 h and up to 3 days. Take the creme brulee out of fridge 30 min. prior to browning the sugar on and Institute name… Cooking Time: 30 min. top. >> Divide the remaining ½ cup vanilla sugar equally among the 6 dishes Baking: 1 h this is not correct. and spread evenly on top. >> Using a torch, melt the sugar and form a crispy Resting: 2 h until serving top. >> Allow the creme brulee to sit for at least 5 min. until serving.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Dessert Main Course Guten Appetit! 48 48 48 GERMANY www.hohenstein.com Email Fax Phone 74357 Bönnigheim Schloss Hohenstein Test Center OEKO-TEX® Institute GmbH&Co. KG Hohenstein Textile Testing Enjoy your meal – all aroundthe world! Germany [email protected] 87 271 +49 74 7143 0 271 +49 7143 enjoy your meal!

© Kirschkuchen/ Inga Nielsen - fotolia.de © karoffelauflauf vom blech / contrastwerkstatt - fotolia.de Kerscheplotzer soufflé)(from (cherry Baden) Swabian Potato Cake

© Jörg Beuge - fotolia.de Preheat theoven C andthenbake to200° thesoufflé forabout45min. few piecesofbuttertothetop andthensprinklesomecinnamonover >> it. cherries andmixthemin. >> Whisk theegg whiteuntil frothy andlift underthemixture. Addthecored sugar until frothy andlift thismixture under the“softened” bread rolls. >> for acouple ofhoursbefore eating. and mustard. >> them. Cut thebread rolls into slices, addtoabowlandpourthelukewarm milkover Preparation Kerscheplotzer soufflé)(from (cherry Baden) 30 cm). it toleaven for agood 30 min. >> Knead doughfrom theflour, sugar,yeast, saltlukewarm water andoil.Allow Preparation Swabian potato cake “Lumpen” salad(Swabian mixed sausagemeat salad) them with a cup of tea - and in autumn perhaps with fruit juice or a new wine. them withacupoftea-andinautumnperhapsfruitjuiceornewwine. We eatThe cake thesecakes shouldnowbebrownish. hotandaccompany >> bits over thecake. >> unique touch).>> itisasalty cake anditisthecinnamonthat giveswith cinnamon (yes itits cream andspread withaspoonover the potato mixture. >> over >> thedoughbase. when raw. After bakingitwillneutralised. >> nutmegandpepper.with salt, >> with thesourcream, 1egg andabouthalfthewhisked >> egg. Remove 2-3tbsp ofthesourcream >> andputononeside. the oven C.>> to180-200° >> >> >> >> >> Let itstandfor about10minutes. >> Pull the edge as far as possible up the edge of the tin. Add italltoabowlandthenfor thebestresults letitstand Ifyou want you canalsospread thestripsofhamorbacon Bake thecake for about60mininthemiddleofoven. Whisk theremaining egg withtheremaining sour >> Finely rubpotatoes for >> thebase. Add themixture toagreased soufflédish, adda a dressing of vinegar, oil, water, pepper, salt pieces together with the gherkins. Peel the onions and cut them into small the Romadur andalsocutinto slices. >> sausage into thinslices. >> Cut the Lyoner brawn sausage, and blood Preparation Roll outandaddtoaround bakingtin(about The potato mixture shouldtasterather salty Mix thebutter, egg yolks and Spread themixture smoothly The world speaks OEKO-TEX® Sprinkle thecake Stir thepotatoes Clean andpeel Season strongly >> >> Whisk 1egg. >> >> Pre-heat >> >> Mix Ingredients Optional:  Ingredients salt Ingredients 12 tbsps 12 tbsps 12 tbsps 4 mugs ½ cube 500 ml 500 1 ½tsp 150 ml 3 tbsp g 600 300 g 300 200 g 200 700 g a few ½ tsp 50 g 75 g 1 kg 8 4 4 2 2 ham and/or bacon bits you canaddpepper, smoked

cinnamon sugar coredcherries, sweet, butter milk -lukewarm bread rolls, old nutmeg salt egg(s) water, lukewarm yeast flour pepper mustard gherkins onion(s) egg whites egg yolks cinnamon sour cream yesterday jacket potatoes from oil salt sugar water vinegar oil cheese (Romadur) brawn, bloodsausage) meat (Lyoner sausage, 49 49 49

Dessert Main Course Starter Germany Soup with Flädle (pancake strips)

Preparation Ingredients Roughly chop the vegetables and place in 1 pack mirepoix vegetables a saucepan with cold water. >> Add meat, (onion, leek, carrot, bones and salt. >> Simmer at medium heat celeriac) for about 90 min. until the meat is cooked 500 g meat (beef for broth) through. >> Strain the broth through a 500 g beef bones © kap-vision - Fotolia.com © kap-vision sieve. >> Sift the flour into a bowl. >> Add 1 tsp salt Hohenstein Institute 1 bunch parsley Press and Public Relations eggs, milk and salt and beat lightly to make a batter. >> Let the batter stand

100 g flour Starter Schloss Hohenstein for 15 min. >> Melt the butter in a pan and bake 8 thin pancakes. >> Chop the 2 eggs 74357 Bönnigheim parsley. >> Cut the pancakes into thin strips, place into a soup plate and add 250 ml milk Phone +49 7143 271 723 the hot soup. >> Sprinkle with parsley. 60 g butter Fax +49 7143 271 721 Cooking time: approx. 2 h Email [email protected] www.hohenstein.com GERMANY

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Swabian roast beef with onions

In advance Add salt and pepper only just before serving. Ingredients | Roast beef Ingredients | Melted onions Marinate the meat in olive oil for 1-2 days. >> Remove the meat from the fridge at >> Add a generous amount of oil to the pan 4 well-hung rump 4-6 medium onions least 1 h before cooking, it should be at room temperature. and bring to a very high temperature. >> Fry steaks, about 200 g 3 tbsp clarified butter the rump steaks for 3 min. on each side, then good quality olive or salt and pepper Preparation put the steaks on a plate and place into the rape seed oil Ingredients | Gravy Spätzle dough: Combine the ingredients to make the dough for the noodles, beat pre-heated oven. Gently cook at 90 °C for 15 freshly ground black 200 ml dry red wine well. >> Bring 4-5 l of salted water to the boil. >> Preheat oven to 90 °C (195° F). - 20 min. >> Scraping the Spätzle: Place the pepper veal stock >> Gravy for roast beef: Dissolve stock in 750 ml water. >> Reduce the red wine dough on the Spätzle tool and scrape into salt 2-3 tbsp Madeira wine to about half with the thyme and add the stock. >> Reduce the mixture to 0.5 l the water. >> Swabian roast beef should be 1 thyme branch and set aside. >> Melting onions: Peel the onions and cut into thin rings or slices. served with slightly longer Spätzle. >> When the Spätzle float to the surface, freshly ground pepper >> Tip: Use a mandolin. This useful kitchen tool makes it easy to cut onions into Main Course Main Course remove with a slotted spoon, quickly rinse with cold water and keep warm. salt thin rings of even thickness. >> Heat the clarified butter in the pan, add the onion >> Finishing: Briefly reheat the melted onions. >> Use a wooden spoon to Ingredients | Spätzle rings with a little salt and fry at medium heat until browned and crispy. >> Tip: loosen the sticky roasting juices from the bottom of the meat pan. >> Add the 400 g flour Keep turning the onions after frying or remove from the pan immediately as prepared stock, heat through and adjust the flavours. >> Bind with a little cold © istock - dirkr 4-5 eggs they will keep browning a little after frying. >> Drain onions on a paper towel to butter. >> Remove the meat from the oven and season with plenty of salt and a little water or milk remove excess oil. >> Roast beef: Press on the rump steaks with the back of your pepper. >> Place a generous amount of onions on the roast beef. >> Serve with nutmeg and turmeric hand >> Cut the rim of fat in several places to keep the meat from curving. >> Tip: 50 the prepared Spätzle immediately. >> Serve with sauerkraut or a green salad. salt 51

Guten Appetit! Raspberry delight Raspberry delight Preparation Ingredients Break up the meringues and place in a serving bowl, reserving some for 2 pck. meringues decoration. >> Spread the raspberries on top, again reserving some for 700 g raspberries (fresh or decoration. >> Beat the cream until soft peaks form and gently fold in the frozen) quark. >> Spread the cream and quark mixture on the raspberries and 2 pots whipping cream decorate with the remaining meringues and raspberries. >> Refrigerate for 250 g quark (or sour cream) a few hours. Remove about 1 hour before serving. >> Extra sweet variation: Alternatively place whole meringues in the cream and quark mixture to make Dessert Dessert the dessert even sweeter. Preparation time: approx. 15 min. Resting time: approx. 2 h © Himbeertraum/ Harald Biebel - Fotolia.com Harald © Himbeertraum/

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Germany Frankfort vegetable soup “Through the garden”

Preparation Ingredients Wash the meat and bones and cook it in 800 g leg of beef - sliced water, skim and let it simmer for 1 ½ - 2 100 g bacon hours. >> Then remove the meat and the 3 soup bones bones and keep the meat warm. >> Clean 4 carrots vegetables and cut into pieces. >> In a large 1 leek OEKO-TEX® Certification Centre pot, fry the bacon until it is glassy. >> Add the 1 cabbage turnip Foundation OEKO-TEX® GmbH vegetables. >> Add the broth and simmer for about half an h. >> 10 minutes 3 small onions Kaiserstraße 39 before end of cooking add the skinned tomatoes. >> Cut the hot meat slices ½ cauliflower 60329 Frankfurt/Main into cubes and add to soup. >> Season with salt and pepper and sprinkle with 4 small tomatoes Starter Phone + 49 69 4003408-0 plenty of parsley. 1 bunch parsley Fax + 49 69 4003408-290 salt and pepper Enjoy it with fresh farmers bread. Email info@certification-oeko- tex.com www.oeko-tex.com Germany

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Green sauce (Grüne soße)

Green Sauce (Grüne Soße) Preparation Ingredients Peel the boiled eggs and cut 8 eggs in halves. >> Separately chop one egg 300 g chopped herbs in small pieces. >> Wash the herbs, dry and chop finely. >> Then mix cream, 9 eggs (hard boiled) yogurt, mayonnaise (salad cream), vinegar, salt, pepper and little sugar 50 g mayonnaise (salad together. >> Add the chopped herbs and the also chopped egg. >> Decorate cream) the green sauce with the halved eggs. >> Side dish: New boiled potatoes. ¹/₈ l sour cream or thick cream Usually you drink cider or beer with this dish. The green sauce also fits well as 400 g natural yogurt an accompaniment with schnitzel, steak or cooked beef. vinegar Green sauce is an old original recipe from Frankfurt. The mother of the salt Main Course Main Course famous German poet Johann Wolfgang von Goethe invented it. The green white pepper sauce is made from at least 7 herbs such as parsley, chives, chervil, cress, little sugar as desired burnet, sorrel, borage, lovage, tarragon, lemon balm. Dill should not be used because of its strong taste. In Frankfurt and its surrounding you can buy the herb as a package, and the recipe is also on the package. Otherwise take a handful of herbs from each one . 52 53

Frankfort „apple ränzjer“ (Frankfort apple pancake)

Frankfort „apple ränzjer“ (Frankfort apple pancake) Preparation Ingredients | dough Mix the pancake dough ingredients together and let it rest for 20 minutes. 200 g flour >> Peel the apples, remove the cores and cut the apples into rings. >> Dip 1 tsp cooking oil the apple rings into the dough and fry immediately in plenty of margarine/ 400 ml milk cooking oil until golden brown. >> Sprinkle with sugar and cinnamon, 3 eggs optionally with jam. You also can decorate it with fresh fruits. 1 tsp sugar Ingredients | topping Guten Appetit 2 apples Dessert Dessert cinnamon enjoy your meal! sugar, jam, maple syrup plenty of vegetable margarine or cooking oil

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Germany Hochzeitssuppe (Wedding soup)

Preparation Ingredients Cut the greens into bite-size pieces. >> 500 g ground beef Season the ground beef with salt, pepper 1 bunch greens and a little of the chives in a bowl and beat 5 eggs 1 egg over it. >> Knead properly and then 3 l vegetable broth, evtl. form small balls. >> Let everything simmer more or less in broth over medium heat about 45 min. >> 1 bunch parsley For the egg garnish, put 4 eggs in a plastic bag. Season with salt, pepper and salt and pepper a little parsley and stir properly. >> Simmer the sealed bag in a water bath for 1 bunch chives Umweltlabor ACB GmbH about 20 minutes under occasional turning. >> If a solid mass is formed, take Starter Albrecht-Thaer-Str. 14 the egg out of the bag and cut into bite-size pieces. >> 10 minutes before end 48147 Münster of cooking add to the soup again. >> At the end season to taste again with Phone +49 (0)251 28 52 233 salt, pepper, chives and parsley. >> Serve with rice or potatoes. Fax +49 (0)251 230 10 45 Cooking Time: about 45 min. Email [email protected] Germany

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Westfälisches Zwiebelfleisch (Westfalian beef with onion sauce)

Westfälisches Zwiebelfleisch (Westfalian beef with onion sauce) Preparation Ingredients Season the meat with salt and pepper and fry in a frying pan until brown 800 g beef on all sides. >> Deglaze with broth and cover it. >> Add bay leaves and (prime boiled beef) chopped soup vegetables. >> Simmer slowly at least 2 h. >> Take the 1 portion soup vegetables (leek, meat from the broth and cut into slices. >> Strain the broth to remove celery, onion, carrot) vegetables and bay leaves. >> Sauce: fry onion strips in melted butter 3 bay leaves until translucent. >> Then add mustard, salt, sugar and vinegar. >> The 1 ½ l vegetable or meat onions are lightly dusted with flour and filled up with broth. >> Simmer broth the sauce for about 20 min. >> Add vinegar or sugar for preferred taste. 2 onions >> Finally the meat is slowly re-warmed in the sauce and served hot. (spanish onions) Main Course Main Course >> Best served with boiled potatoes and green beans. 1 tbsp medium-hot mustard 2 tbsp butter Cooking Time: about 30 min. 1 tbsp flour 5 cl vinegar (white wine vinegar) 1 tbsp sugar 54 salt and pepper 55

Herrencreme (Gents‘ cream) Herrencreme (Gents‘ cream)

Preparation Ingredients Boil up the cream with the brown sugar. >> Mix the vanilla pudding/ custard 600 ml cream powder with milk and boil up as well. >> Now mix sugarcream and custard. 6 tbsp sugar, brown >> Put everything in a bowl and sprinkle with a little sugar, and cover the bowl 2 packet pudding/ (custard) with plastic foil to prevent a skin forming. >> When the cream has cooled, add powder (vanilla) the chocolate and the rum (or for children rum - flavour). >> If you like serve 400 ml milk with whipped cream. 50 ml rum (alternative 1/2 bottle rum - flavour) enjoy your meal“ Cooking Time: about 20 min. 100 g dark chocolate, Dessert Dessert Guten Appetit chopped

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Germany Leek-Soup

Preparation Ingredients (for 4 persons) In a suitably sized skillet, melt the butter 1 cup of chopped leek over medium heat. >> Cook the leek in the 1 cup of milk DT NW skillet for 5 min. >> Add the chicken stock 2-3 cups of water and the water. >> Boil up and reduce the ¼ cup of cream heat. >> Cover the skillet and simmer for 10 3 tsp of butter min. >> Stir in the milk and cream. >> Add the 1 tsp of chicken stock 1 medium potato, Deutsches Textilforschungs- potato after mashing it. Season with salt and pepper. >> Garnish with chives.

boiled Starter zentrum Nord-West e.V. Cooking time: approx. 30 min. chopped chives, to Adlerstraße 1 | D-47798 Krefeld garnish Phone +49 2151 8430 Fax +49 2151 843 143 salt and pepper Email [email protected] www.dtnw.de GERMANY

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enjoy your meal! Dark beer goulash “german altbier-gulasch” Dark beer goulash “german altbier-gulasch” Preparation Ingredients (for 4 persons) Guten Appetit Heat butter in a large casserole. Sear the meat in batches and set aside. >> 1 kg stew Chop the onions and roast them with the diced bacon. >> Meanwhile pour 2 tbsp butter the tomatoes in hot water to peel and chop them. >> Wash the peppers and 2 onions carrots and cut them into sticks. 150 g diced bacon 2 tsp spicy mustard Add the tomatoes, carrots, pepper and the mustard to the meat in the 3 tsp tomato paste casserole. >> Deglaze with the dark beer and add the stock. >> Cook on a low 1 bottle of dark beer heat for 10 min., stirring occasionally. >> Add tomato paste and cook with 1 l beef stock medium heat for 1 h, stirring occasionally. >> Season with paprika, salt and 3 tomatoes pepper. >> Optionally thicken the sauce with flour or starch. Sprinkle with Main Course Main Course 3 carrots chopped parsley. 2 red bell pepper paprika Side dish: potato dumpling, rice, pasta parsley salt and pepper Cooking time: approx. 2 h 56 57

Grillage-cake

Grillage-cake In Germany we prepare the main Preparation Ingredients (for 4 persons) Freeze chocolate. Place some of the meringues in a springform pan as a base. 200 g meringues course usually with meat and side >> Chop the chocolate. >> Prepare the whipped cream with vanilla sugar. >> 600 g whipped cream dish together on one plate. Mix all ingredients (hold back some chocolate and meringues for decoration) 100 g chocolate in a large bowl. >> Add half of the mass as a second layer, then apply another 2 tsp vanilla sugar We enjoy the meat with a well pre- layer of meringues. >> Mix the chopped almond in the rest of the mass and 100 g almonds, chopped pared sauce and our favourite side spread the last layer. 100 g brittle dish is potato dumpling! Decorate with brittle and whipped cream. >> Then freeze for at least 24 h. >> Dessert Dessert Remove the cake about 30 min. before serving from the freezer. Now it is up to you: taste our dark Cooking time: approx. 4 h and 24 h for freezing beer goulash and enjoy it with a glas of dark beer! Cheers … “Prost” and a good appetite!

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Germany Cheese soup

Preparation Ingredients Cut the leeks into fine pieces. Fry the ground 300 g ground beef and pork meat in greased pot. >> Add the leeks, 3 leek stalks mushrooms, pepper and broth. >> Add the 300 g soft cheese with cheese, bring to a short boil and stir. >> herbs, cubed When the cheese is melted you can mix in 150 g cream cheese the cream. 200 ml cream 1.5 l beef broth Sächsisches Textilforschungs- Cooking Time: 20 min.

1 green bell pepper Starter Institut e.V. 250 g mushrooms Annaberger Str. 240 09125 Chemnitz Phone +49 371 52740 Email [email protected] www.stfi.de GERMANY

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Saxon roasted pickled beef with dumplings

Saxon Roasted Pickled Beef with Dumplings Preparation Ingredients Bring vinegar and spices to a boil. >> Remove from heat and stir on buttermilk. 500 ml buttermilk >> cover Meat with marinade. Leave two days covered in the fridge to marinate, 3 tsp white wine vinegar turn on occasion. >> Remove the meat from the marinade. Pat it dry, place in 2 cloves a roasting pan with oil and fry it on all sides. Add the onion and fry it too. Add 2 bay leaves the water and bring to a boil. >> Cover and cook on low heat for 2 h, turning 2 pinches allspice occasionally. >> In the meantime, boil the marinade and pour it through a 1 kg braised beef sieve. Pour it over the roast. >> After an h stir in crumbles of the gingerbread 3 tsp oil cookies >> For the dumplings, peel and wash the potatoes. Cook half in salt 1 onion, diced water until done. >> Remove from water and mash them while hot. Grate the 75 g gingerbread cookies Main Course Main Course raw potatoes, put into a clean dish cloth and squeeze to remove moisture. 1 tsp salt >> ImmediaPhoney mix the cooked potatoes, grated potatoes, breadcrumbs, 1 kg potatoes eggs and salt until smooth. >> With moist hands form 12 dumplings. Put the 175 g breadcrumbs dumplings in hot salt water and simmer 15 to 20 min., until they float to the 2 eggs top. >> Take out the roast and slice it. Arrange on the plate with dumplings 1 tsp ground black pepper and add the sauce. 0,5-1 l water 58 59

Saxonian eierschecke (custard topped cheese cake)

Preparation Ingredients | Dough Guten Appetit Put all the ingredients for the dough in a 750 g cream cheese bowl and mix thoroughly until creamy. >> or cottage cheese Enjoy your meal Put the dough into a buttered springform 100 g sugar pan. 1 pkg vanilla sugar 1 pkg vanilla pudding For the filling, melt the butter and let it 2 eggs cool slightly. >> Meanwhile mix the vanilla raisins pudding and sugar little by little with the milk and beat with a mixer until Dessert Dessert creamy. >> Mix the egg yolk into the milk. >> Beat the egg whites with the Ingredients | Filling lemon juice until stiff. >> Mix the stiff egg whites slowly into the milk mixture 1 pkg vanilla pudding and then add the cooled butter. >> Then put the foamy mix onto the dough. 130 g sugar 375 ml milk Place into a preheated oven and bake at 180° C (350° F) for 60 min. Test with a 100 g butter toothpick to be sure it is done. ½ lemon (juice) 5 egg whites 5 egg yolks 58 59

Enjoy your meal – all around the world! The world speaks OEKO-TEX® Great Britain Parsnip soup

Preparation Ingredients Heat the oil and butter in a pan and add the onions and sauté for 10 min. >> 1 tsp olive oil Add the garlic, ginger, cardamom and cayenne and stir. >> Add the parsnips 15 g butter and stir, then add the vegetable stock and simmer for 20 to 30 min. >> Allow 1 large onion finely chopped the mixture to cool and then puree in a food processor. >> Return to the pan, 2 garlic cloves finely add the milk, season to taste and warm through gently. >> Add cream to the chopped soup if desired. 2 cm piece of ginger peeled Shirley Technologies Ltd. and finely chopped Unit 12, Westpoint Enterprise

¼ tsp ground cardamom Starter ParkQuito | Clarence Avenue ¼ tsp ground cumin Trafford Park | M17 1QS Manchester ¼ tsp cayenne pepper Phone +44 161 869 1610 Fax +44 161 872 6492 500 g parsnips, peeled and cut into 1cm cubes Email [email protected] ©ExQuisine Fotolia.com www.shirleytech.com 800 ml vegetable stock GREAT BRITAIN 200 ml full cream milk salt and pepper 60 61

Enjoy your meal! Lancashire hot-pot

Enjoy your meal! Preparation Ingredients Season the lamb with 1 tsp of salt and a good pinch of pepper, dust with the 1 kg lamb chops or under flour. Put the lamb into the base of the cooking dish. >> Sweat off the onions shoulder, neck and in 15 g of butter with one tsp of salt for 4-5 min (to sweat is to cook without shin of lamb (Cut into colour in a covered pan, on a moderate to hot temperature). >> Spread the 3-4cm thick pieces) onions evenly on top of the lamb in the cooking dish. Slice the potatoes 700 g thinly sliced onions horizontally (2 mm thick). >> Place in a medium size bowl, add the remaining 1 kg peeled potatoes 25 g melted butter, season with 1 tsp of salt and a pinch of white pepper, mix 25 g plain flour well. >> Put the sliced potatoes evenly on top of the onions, reserving the 40 g salted butter, melted best-shaped rounds for the final layer and add the stock. >> Place the cooking 150 ml lamb/chicken stock Main Course Main Course dish, covered in a pre-heated oven for 30 min. on 180-200° C (370° F) then for 3 tsp salt approximately 2½ h on 130° C (270° F). >> Remove from the oven, take off the white pepper lid or cover, return to the oven on 180-200° C (370° F) for 30-40 min. or until cooking dish - golden brown. Serve with pickled red cabbage and glazed baby carrots. stoneware, diameter 21 cm, height 9 cm

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Sticky toffee pudding

Sticky toffee pudding Preparation Ingredients | pudding 2 free-range eggs Preheat the oven to 200° C (390° F). >> 55 g butter 2 tbsp black treacle Grease and flour 6 individual pudding 170 g demerara sugar 200 g self-raising flour moulds. >> Cream the butter and sugar 1 tbsp golden syrup 200 g pitted dates together in a food processor until pale and 290 ml boiling water fluffy. >> Add the golden syrup, treacle and eggs, a little at a time, and blend 1 tsp bicarbonate of soda until smooth. >> Add the flour and blend, at a low speed, until well combined. ½ tsp vanilla extract >> Transfer to a bowl. >> Meanwhile, blend the dates and boiling water in Ingredients | sauce Dessert Dessert a food processor to a smooth purée. >> Stir in the bicarbonate of soda and 110 ml double cream vanilla. >> Pour the date mixture into the pudding batter and stir until well 55 g butter, diced combined. >> Pour the mixture into the moulds and bake for 20-25 minutes, or 55 g dark muscovado sugar Enjoy your meal! until the top is springy and golden-brown. >> To make the sauce, heat all of the 2 tbsp black treacle ingredients in a pan, stirring occasionally, until boiling. >> To serve, remove the 1 tbsp golden syrup puddings from the moulds and place onto each of 6 serving plates. Pour over vanilla ice cream the sauce and serve with a scoop of vanilla ice cream.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Greece Fava

Preparation Ingredients Boil the fava and the whole onion with 1 l of water in a large non-stick cooking 500g fava Santorinis (yellow pot with salt until it becomes like a paste. >> Κeep checking in case the fava split peas) has dried out. >> When the fava is cooked, remove from fire and allow cooling. 1 onion >> Blend or mash the mixture well. >> For topping fry in the olive oil the onion salt rings. >> Place them warm on top of fava with lemon juice Ingredients | topping 1 onion (in onion rings) Cooking time: 90 min. in low temperature 2 tbsp olive oil 1 lemon CLOTEFI S.A. | ETAKEI Starter 4, El Venizelou str. 17676 Athens Phone +30 210 923 49 32 Fax +30 210 923 56 03 Email [email protected] www.etakei.gr

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Baked Cod with tomatoes

Preparation Ingredients Place the fish and potatoes in an oven pot. >> Top them with: onions, ½ cup olive oil tomatoes, garlic, parsley, olive oil, salt and pepper, wine and water. >> Bake for 2 large onions thinly sliced 90 min at 180°C (360° F). >> Serve it with potatoes or rice. 3 cloves garlic, minced 5 plum tomatoes Cooking time: 90 min. at 180°C (360° F) (seeded and diced) 1 cup fresh parsley, chopped 1 kg white fish fillets (cod, tope) salt and freshly ground black pepper Main Course Main Course ½ cup dry white wine 4 big potatoes, sliced 1 cup water

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Baked Quinces

Baked Quinces Preparation Ingredients Wash the quinces well until no fluff is on their surface. >> Cut them into 4 pcs 4 big Quinces and remove the kernels. >> Place them in a covered oven pot. >> Cover them (or apples/ pears) with water and sugar. >> Bake them for 50 min. at 175° C (350° F). >> Uncover 300 g sugar the oven pot, place the cloves on the pieces of quince, dredge with cinnamon 200 g water enjoy your meal! and the brandy. >> Let them be baked until they become soft (approx. 90 min). 25 ml brandy >> You can serve them with yogurt or ice cream. 6 pcs cloves 1 tbsp cinnamon Dessert Dessert Καλή σας όρεξη!

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Hong Kong Apple and corn in chicken soup

Preparation Ingredients Prepare chicken for the soup. >> Boil your soup water. >> Boil a separate pot 1 fresh chicken water to blanch chicken, and then put it back into the soup. >> Peel and wash 4-5 apples lily bulbs. >> Wash and cut corn and apples. >> When water boils, add all the 2 fresh corns ingredients together. >> Boil for at least 2 h. 1 fresh lily bulb 2-3 l of water Serve and enjoy! ¹/₃ cup flour TESTEX Swiss Textile-Testing Ltd. ¹/₃ cup cornstarch 11/F, Unit 1102 B, Mirror Tower

1 egg white, beaten Starter 61 Mody Road lightly Tsim Sha Tsui East | Kowloon 1 tsp vegetable oil Phone +852 2368 1718 Fax +852 2369 5527 ¹/₃ cup warm water Email [email protected] www.testex.com HONG KONG

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Llapingachos

Llapingachos Preparation Ingredients Sauce Cooking Time: combine the sugar, ketchup, dark soy sauce, salt, water ¾ Ibs pork tenderloin or juice and vinegar in a small bowl. >> In a separate bowl, dissolve 1tsp of 2 - 3 tsp soy sauce cornstarch in the water. >> Cut the pork into 1-inch cubes. Marinate in the ¼ cup sugar soy sauce and cornstarch for 20 min. >> Peel the carrot and cut it into 1-inch 2 tsp ketchup pieces. >> Cut the bell peppers in half, remove the seeds and cut into cubes. >> 2 tsp dark soy sauce Heat the oil for deep-frying to 190° C (375° F). >> Combine the flour and 1/3 cup ¼ tsp salt cornstarch >> Stir in the egg white and vegetable oil. >> Add as much of the ½ l pineapple juice warm water as is needed to form a thick batter that is neither too dry or too ¼ cup vinegar moist. >> Dip the marinated pork cubes in the point. >> Deep fry in batches, ½ red and green bell pepper Main Course Main Course until it is golden brown. >> Remove and drain on paper towels. >> To prepare ½ cup pineapple chunks 開懷品嚐 the sweet and sour sauce, bring the sauce ingredients to a boil in a small 3 cups oil for deep-frying saucepan over medium heat. >> Add the carrot, green pepper, and pineapple. ¹/₃ cup flour enjoy your meal! Bring to a boil again and thicken with cornstarch mixture, stirring. >> Add salt ¹/₃ cup cornstarch and vinegar if desired. Serve hot over the deep-fried pork. 1 egg white, light beaten 1 tsp vegetable oil 64 ¹/₃ cup warm water 65

Coconut pudding with split peas

Preparation Ingredients Hong Kong is known as a fine food paradise. Inhabitants Boil split peas in water for 30 min., strain 120g dried split peas >> Mix the sugar in 2 cups of water and 1 cup coconut milk (200ml) eat out, on average, more than six times a week, people boil until it dissolves completely. >> Mix 1 cup evaporated milk prefer to discuss their favorite restaurant, dish, or - even the evaporated milk with coconut milk and 1 cup corn starch better - the latest foodie find only they know about. corn starch together. >> Mix the cooked split 1 cup sugar peas with the milk and corn starch mix. >> 2 cups water Hong Kong provides an unlimited variety of food in every Then pour slowly into the hot sugar liquid. >> Use low heat to cook and stir Dessert Dessert class, from the roadside stalls to the most upscale restau- constantly until bubbles appear and the liquid turns thick. >> Pour into a deep container. >> Put it into the refrigerator for 2 h. >> Cut into pieces when set. rants. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of „Gourmet Paradise“ and „World‘s Fair of Food“.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Hungary Hen soup in Ede Újházy style

Preparation Ingredients Cut the hen into 8 pcs then put into cold 2 kg hen water. >> When boiling, skim the foam from 250 g carrot the soup and season with salt. >> Make 100 g parsley root a small bag with spices, put some whole 60 g celery root black pepper, ginger, garlic and an onion. 1 kohlrabi Put it in the pot. >> Continue simmering the 100 g champignon soup, when the hen is half cooked add the cleaned vegetables. >> Cover and 60 g onion

simmer very gently. 200 g cauliflower Starter INNOVATEXT 100 g fresh green peas Gyömrõi út 86 | 1103 Budapest 1 sweet bell-pepper Phone +36 1 262 2000 1 tomato +36 1 261 52 60 3 parsley Email [email protected] 1 piece of ginger www.innovatext.hu salt Hungary whole black pepper Member of the OEKO Tex® Association since 1994. 66 cloves of garlic 67

Paprika chicken Appetite comes whilst eating! Paprika Chicken Preparation Ingredients Finely chop an onion and fry in fat until transparent. >> Sprinkle with mild to 1.2 kg chicken hot paprika, toss in a chicken that has been jointed and fry for a few min. over 1 large onion Jó étvágyat! a strong heat to brown. >> Add a green pepper and a tomato, both sliced, salt 2 tsp fat and simmer in its own stew under a lid until tender with occasional stir. >> If 1 tsp mild to hot crushed water is not enough, replenish. >> Blend 1-2 tsp flour in sour cream and add ground paprika Enjoy your meal! the meat, boil well. Serve with noodles. 1-2 tsp flour 40-50 cl sour cream 1 tomato green pepper Main Course Main Course salt

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Gundel‘s walnut and chocolate pancakes

Gundel‘s walnut and chocolate pancakes Preparation Ingredients | Pancake Bake the pancakes. >> For the filling boil the milk and put it away from the 500 g flour cook. >> Add everything to the milk and mix it well. >> Stuff the pancakes with 2 eggs this filling and roll them or fold them in a shape of triangles. >> Serve with 2 tsp sugar chocolate sauce. 3 tsp oil milk soda water. a pinch of salt Dessert Dessert Ingredients | Filling 15 dkg graded walnut 1 dl milk 1 tsp of rum sugar raisins

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® India Kerala tomato soup

Preparation Ingredients Heat butter in a pressure cooker. >> Add 3 tomato onions, potatoes, cloves, cinnamon and 1 onion pepper. >> Cook till onions become brown 2 potato in colour. Add tomatoes. >> Add 6 cups of 4 cloves(grambu) water and pressure cook until 2 whistles. >> 1 tsp pepper powder Grind the tomatoes and strain it. >> Heat the ½ inch cinnamon (karugapatta) Hohenstein India Pvt. Ltd. 2 tbsp butter Mumbai Office| Asha House soup. Stir ocassionally. >> Add the corn flour which has been dissolved in ½

3 tbsp cornflour Starter 28 Suren Road, Andheri-Kurla Road cup water to the soup so as to thicken it. >> Add salt, freshly ground pepper 2 tbsp sugar 400 093 Mumbai powder and sugar and cook for 5 - 6 min. salt Phone +91 22 2682 3561 Fax +91 22 2682 3418 Email [email protected] www.hohenstein.in india

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Kerala fish curry (indian fish in a tangy coconut curry)

Preparation| Steamed Rice the dry spices Ingredients| steamed rice Ingredients| Kerala fish curry Wash rice. >> Keep aside for 10-15 min. >> Boil in a big pot (about 2 l size) with quickly and stir 1 cups rice 1 onion, chopped 2 cups of water. >> When water starts boiling, add rice. Stir occasional, reduce just until they are 2 cups water 4 to 6 cloves garlic, peeled flame. >> Add salt. >> If pot is covered watch closely, since it can easily boil absorbed by the ¼tsp salt 1 inch gingerroot, peeled and over >> After 15 min. add a little water if necessary. >> When rice is almost oil. Do not allow thinly sliced done, cover it and turn the flame off. >> Leave the rice covered for 5-10 min. or the spices to burn. >> Quickly add the onion 1 to 6 chilli peppers, chopped till serving time. Serve it hot with any lentil curry/ gravy, dal, vegetable curry puree and curry leaves. >> Reduce heat to 2 tbsp tamarind pulp or fish curry. low and cook until the liquid is reduced and the onions have lost their raw 1 ½ cups warm water flavor, about 10 to 15 min. >> Add the tamarind water, season with salt and 3 tbsp oil Preparation| Kerala Fish Curry pepper and simmer another 10 to 15 min. to meld the flavors and reduce the 1 tbsp mustard seeds Place the onion, garlic, gingerroot and chilies in a blender and process until Main Course Main Course liquid a little. >> Stir in the fish and coconut milk and simmer slowly another 1 tbsp ground coriander pureed but still a little chunky. >> You may have to add a little water and 5 to 10 min. until the fish is cooked through. Adjust seasoning and serve with 2 tbsp turmeric powder work in batches if using a blender. >> Mix the tamarind pulp with the water steamed rice. 1 tbsp fenugreek and break it up with a fork to dissolve. >> Strain the tamarind water and 4 to 6 curry leaves discard the pulp.Heat the oil in a large pot, kadhai or wok over medium- salt and pepper high flame. >> Add the mustard seeds and sauté until they start to pop. Add 2 pound white fish 68 1 ½ cups coconut milk 69

enjoy your meal! Carrot halwa

Carrot halwa Preparation Ingredients Wash and grate the carrots. >> Soak the raisins in water for 30 min. Blanch 1 kg carrots and shred the nuts. >> Put the water to boil, when it starts boiling add the 1 l milk grated carrots. >> Cook for 5-7 min. >> Add the milk. Cook on a low flame for 1 tsp cardamom seeds 1 h stirring occasionally. >> Add sugar, mix well and cook till the sugar has 3/4 cup water dissolved and all the milk has been absorbed. >> Add ghee and simmer for 3 tbsp ghee or clarified 2-3 min. >> Add the slightly crushed cardamoms and the raisins. Mix well. butter >> Remove the gajjar halwa from heat and arrange in a serving dish. Garnish 2 tbsp raisins 2 tbsp almonds Dessert Dessert with almonds and pistachios. Serve cold, hot or at room temperature. 2 tbsp pistachios 450 g sugar

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® India Gujarati khaman dhokla

Preparation Ingredients Mix the rice and dal, wash, drain and dry on 1 cup rice a clean cloth for a few h. >> Grind to a coarse 1 cup urad dal flour in dry grinder or at the flour mill. The 1 cup yellow moong dal texture of the flour should be like very fine 3 cups sour buttermilk soji. >> Store in airtight container and use as 2 green chillies crushed required. Will keep good up to 2 months. To fine Hohenstein India Pvt. Ltd. ¼ tsp ginger grated fine 604-B, Regency Plaza make khaman, take 1 cup flour in a bowl. >> Add buttermilk, and mix well.

½ tsp soda bicarb Starter 100 Feet Road, Satellite | 380015 Keep aside for 4-5 h. Dissolve sodabicarb in the oil. Add to batter. >> Mix all 2 tbsp oil Ahmedabad ingredients except red chilli powder and coriander. >> Pour immediately in a 2-3 pinches red chilli Phone +91 79 4037 3090 6” diam. greased plate. >> Steam over water either in a cooker or steamer. >> +91 98 9847 5339 Pierce knife, and check, should come out clean if done. >> Sprinkle the chilli powder Fax +91 79 2693 3220 powder and coriander, steam again for 2-3 min. >> Cut khaman dhokla into ½ tsp coriander finely Email [email protected] squares or diamonds and serve hot with coconut chutney. chopped India salt to taste

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Gujarati kadhi

Gujarati kadhi Preparation Ingredients Beat the curd and add two cups of water. >> Add the besan, salt, turmeric 2 cups our curd powder and mix well. >> Make a paste of ginger, chillies, cinnamon and 4 tsp besan corainder leaves. >> Boil the curd mixture on slow heat and stir constinuosly. ½ inch ginger, chopped >> Add the ground paste, and boil again. >> Heat oil in a pan, add all 2 green chillies, chopped Enjoy your meal! seasonings. >> Fry until they splutter. >> Pour this seasonings over guajarati handful coriander leaves kadhi.>>Garnish with corainder leaves and serve hot with rice. 2 tsp oil 1 pinch turmeric powder Enjoy your meal! ½ tsp cinnamon powder salt to taste Main Course Main Course Seasonings: ¼ tsp cumin seeds ¼ tsp mustard seeds few curry leaves 1 pinch asafoetida

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Asoondi

Asoondi Preparation Ingredients Soak almonds in warm water to blanch. >> Take off the skin. >> Reserve a 1 ½ l milk few for garnishing and make a paste of the rest. >> Slice almonds reserved few strands saffrona for decorate and pistachio nuts. >> Wash and strain chironji. >> Bring milk ½ cup almonds to a boil, stirring continuously. >> Simmer (boil slowly at low temperature) 8 - 10 pistachios over low heat up till milk coats the back of the spoon. >> Stir in almond paste ¾ cup sugar dissolved in half a cup of water or milk and mix well. >> Mix in sugar and 2 tblsp sunflower seeds saffron and stir fry till sugar gets fully dissolved. >> Chill and serve decorated (chironji) Dessert Dessert with pista, chironji and almonds.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® India Haryali tikka

Preparation Ingredients Boil, take off and grate potatoes. >> Boil and mash green peas. >> Blanch 3 - 4 medium potatoes spinach leaves in plenty of salted boiling water and finely chop. >> Squeeze 1 tbsp green chillies out excess water. >> Mix grated potatoes, peas and spinach. >> Mix in cut (chopped) green chillies, cut coriander leaves, cut ginger, chaat masala and salt. >> Mix 100 gr spinach in cornflour for binding. >> Divide the mixture into 25 equal portions. >> 1 tsp chaat masala Shape them into a ball and then press it in between your palms to give it a 1 tbsp ginger chopped oil for deep frying Hohenstein India Pvt. Ltd. tikki shape. >> Heat up oil in a kadhai. >> Deep-fry the tikkis in hot oil for 3-4

2 tbsp coriander leaves Starter A-14, Sector-10 | Behind Allahabad minutes or until crisp. (chopped) Bank, Noida 201301, India 2 tbsp corn flour Phone +91 120 432 0025 +91 95 6043 3900 salt to taste Email [email protected] ¾ cup green peas shelled www.hohenstein.in India

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Vegetable pulao and shahi paneer

Preparation | Vegetable pulao them. Keep aside. >> Add all the dry masala Ingredients | Vegetable pulao ¼ cup mint leaves Soak rice for half an hour. >> Heat 1 tbsp of ghee is a pan, fry cashewnuts and and salt to the puree and mix well. >> Add 2 cups basmati rice 3 cardamoms raisins. >> Keep aside. >> Heat the remaining ghee in thick bottomed vessel and the cashewnut paste and pinch of food 1 onions Ingredients | Shahi paneer fry the ground paste for 10 minutes. >> Cut the potatos and carrots into cubes. colour, mix well and cook on a low, for 5 min. 3 tbsp Ghee 250 gr paneer (cottage cheese) >> Add the vegetables and mix well. >> Cook until the masala separates from or till it gets thick. >> Just before serving, 1 carrots 3 chopped tomatoes oil and vegetables (subzi) gets tender. Add turmeric powder. >> Add rice, salt, heat the gravy and add the paneer pieces 1 potatoes 1 chopped onions four cups of water and stir well. Cover and cook until the rice is done on slow into it. >> Serve hot garnish with corinder. 1/2 cup Peas 2 tbsp cashewnut paste flame. Stir once a while. >> Just before serving take the rice in serving bowl, add 1 cup cauliflower, 1 ½ tsp ginger-garlic paste the nuts and mix well. >> Serve vegetable (sabzi) pulao hot with raita 2 tbsp cashewnuts 1 tsp chilli paste 1 tbsp raisins 1 tsp tomato puree Preparation | Shahi paneer Main Course Main Course 1 pinch turmeric powder ½ tsp garam masala Heat 2 tbsp of oil in a pan, add onions and saute till they turn golden brown. enjoy your meal! 1 Inch ginger salt to taste >> Add the ginger, garlic and chilli paste, mix well and saute till it is brown. >> 5 cloves garlic ½ tsp chilli powder Add the tomatoes and saute for 6 to 8 min. >> Cool and blend in a to a puree. >> enjoy your meal! 1 onions a pinch of cochineal Transfer in a kadhai, add ½ cup water and bring it to a boil on a slow flame. >> 3 green chillies ½ tsp turmeric powder (haldi) Meanwhile, heat the oil in a kadhai and deep fry the paneer without browning 2 cinnamon sticks 1 tsp coriander powder 72 3 cloves 2 tbsp oil 73

Gulab Jamun

>> If the temperature of the oil is too high Ingredients then the gulab jamuns will tend to break. 1 cup carnation milk powder Preparation >> So adjust the temperature to ensure ½ cup all purpose flour Make the dough by combining the milk powder, Bisquick, butter. >> Add just that the gulab jamuns do not break or cook ½ tsp baking soda enough whole milk to make a medium-hard dough. >> Divide the dough into too quickly. >> The balls must be fried very 2 tbsp butter -melted 18-20 portions. >> Make balls by gently rolling each portion between your slowly under medium temperatures. This whole milk just palms into a smooth ball. >> Place the balls on a plate. Cover with a damp yet will ensure complete cooking from inside enough to make the dry kitchen towel. >> Heat the oil on high and then lower the heat to medium. and even browning. >> Sugar Syrup: >> The syrup should be made earlier and dough kept warm. >> To make the hot sugar syrup add the 2 cups of sugar to 1 cup Dessert Dessert >> Slip in the balls into the hot oil from the side of the pan, one by one. >> They Ingredients | Sugar Syrup will sink to the bottom of the pan, but do not try to move them. >> Instead, of water. >> Add 4-5 cardamom pods, slightly crushed and a few strands of 2 cups sugar gently shake the pan to keep the balls from browning on just one side. >> “Kesar”. >> Mix with a spoon and then heat at medium heat for 5-10 min. until 1 cup water After about 5 min., the balls will rise to the surface. >> The Gulab Jamuns sugar is all dissolved in water. >> Do not overheat, that will caramelize the oil for frying should rise slowly to the top if the temperature is just right. >> Now they sugar. >> Transfer this hot syrup into a serving dish. >> Keep warm on stove. must be gently and constantly agitated to ensure even browning on all sides. >> Add the fried gulab jamuns directly into the warm syrup. >> Leave gulab jamun balls in sugar syrup overnight for best results. >> They can be served warm or at room temperature. 72 73

Enjoy your meal – all around the world! The world speaks OEKO-TEX® India Lamb soup

Preparation Ingredients Clean the Lamb leg. >> Mix the cleaned 4 lamb leg lamb leg with all the above ingredients in a ¼ cup onion pressure pan. >> Add enough water (till the 1 ts pepper lamb is fully covered with water). >> Cook 2-3 flakes garlic Hohenstein India Pvt. Ltd. the soup till you get 2 hisses and again cook 2 green chilly 20/1, First Floor, Jaganathan Layout it in low temperature for 20 min. Take out salt Near Vinayagar Kovil Bus Stop 1tsp olive oil Karuvampalyam, Mangalam Road the lamb along with water and serve hot.

1 tsp cumin seeds Starter 641 604 Tirupur Cooking time: 25 min. 3tsp soup powder Phone +91 421 435 0751 +91 421 223 0248 Preparing soup powder Fax +91 421 223 0249 50g black pepper Email [email protected] 100g dhaniya (cilantro www.hohenstein.in seeds) India 1 ½ tsp fennel seeds

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Mushroom biriyani

Mushroom biriyani enjoy your meal! Preparation Ingredients Wash and drain rice and >> Keep it aside 500 g basmati rice few mint/ coriander leaves enjoy your meal! for 20 min. >> Clean and cut mushroom 1 pack mushroom ½ lime juice into 4 pcs. >> Heat oil in a pressure pan and 1 onion (cut lengthwise) 2 pcs bay leaf add bay leaf, cardamom, clove, cinnamon 4 tomato (medium) 2 pcs cardamom and cumin seeds. >> Wait for few sec. and 2 green chilly (cut) 3 pcs clove add (thinly cut lengthwise) onions. >> Fry 1 ½ tsp ginger and garlic paste 2 pcs small cinnamon till nice brown. >> Add green chillies and 1 cup coconut milk 1tsp cumin seeds ginger and garlic paste. >> Sauté for a 1 tsp chilly powder 3 tbsp oil min. until raw smell leaves. >> Then add 1 tsp coriander powder salt as needed Main Course Main Course chopped tomatoes. >> Fry till they are 1 tsp garam masala (spice) mashed, water leaves out and oil floats on biriyani masalamint top. >> Next add chopped mushroom and sauté shortly >> Add all the masala powders and mix and immediately add the drained rice. >> Fry for another min. >> Add mint and coriander leaves. >> Next add coconut milk and 3 cups of water. >> Add salt and lime juice. >> Reduce 74 flame, cover and cook till done or transfer to a rice cooker and cook for one 75 whistle.

Milk payasam Milk payasam

Preparation Ingredients Add 1 tsp ghee and roast the cashew and raisin and set aside. >> Roast 500 ml milk vermicelli lightly in the remaining ghee. >> Boil the milk in a thick bottomed 1 cup vermicelli or sago vessel on a high temperature. >> While boiling, stir it for 5 min. Reduce the (Sabudana) heat to medium and add the roasted vermicelli and let it cook for another 5 ½ cup refined sugar min. >> Add the sugar and cardamom and cook for a couple of min. >> Garnish 1 tsp ghee with raisins and cashew nut and serve hot. 10 pcs raisins 2 pcs cardamom 10 pcs cashew Dessert Dessert

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Indonesia Asinan Betawi

Preparation | Sauce Ingredients| sauce (2 portions) Mix and cook sugar and water until thick. Set aside. >> Crush and blend 1 tbs fried/roasted peanuts peanuts and salt together, add lemon juice or vinegar, mix in 4-8 tbsps water 1 clove of garlic (sauce thickness according to your taste). >> Add melted palm sugar, stir well 1 large fresh red chili and set aside. ½ tsp salt ½ lemon juice PT. TESTEX Testing and Preparation | Salad 150 g palm/brown sugar Certification Wash and clean bean sprouts “tail”. >> Roughly shredd carrot and finely Ingredients| salad (2 portions) World Trade Center Bldg, 16th Fl, choppe the cabbage. >> Cut cucumber into cubes. >> Roughly torn Lettuce 1 cup bean sprouts Starter Jl. Jend Sudirman Kav| 29-31 and cut tofu into cubes. >> Arrange all vegetables and tofu in one big bowl, 1 medium carrot Jakarta 12920 add the sauce and sprinkle with fried peanuts. >> Keep in refrigerator for a 1 cup cabbage Phone +62 21 521 1375 few min. for soaking process. >> Serve chilled with crackers. +62 21 511 1376 1 medium cucumber Email [email protected] Lettuce www.testex.com tofu Indonesia fried/roasted peanuts prawn / rice crackers 76 77

Indonesian Beef Rendang (beef simmered in coconut milk)

Indonesian Beef Rendang (Beef simmered in coconut milk) Preparation Ingredients Grind or blend onion, chilies, garlic, salt and turmeric in a food processor until 20 onion or shallots, minced fine. Add a little bit of water. >> Heat oil in a large pot, sauté spices paste until 5 – 20 red chilies, minced fragrance, add thick cut beef and sauté together. >> Put all other ingredients 10 cloves garlic, minced and the white part of lemon grass (pounded flat) into a pot and bring slowly to boil, 1 cm turmeric, minced stirring constantly to prevent the coconut milk from separating. >> Reduce 1 tsp salt heat to low, and stir from time to time. Add little bit of water if necessary 1 tsp tamarind pulp and simmer for about 1 ½ - 3 h or until the beef is very tender and the sauce 3 turmeric leaves is reduced to thick gravy. >> After the meat is very tender, allow the remaining 3 tbsp oil water to evaporate out, so the meat is frying slowly in the coconut oil that 4 bay leaves (Salam Leaves) Main Course Main Course has rendered out for about 10min. >> Adjust seasoning to taste with salt and 2 -3 cm ginger, sliced thin sugar. >> Serve with steamed rice. 2-3 cm galangal, sliced thin 2 stalks lemon grass 1 tbsp sugar 1.5 - 2 l coconut milk 1 kg beef, thick cut 76 77

Selamat Makan Sarikaya (pandan coconut egg custard with brown sugar) Sarikaya Preparation Ingredients enjoy your meal! Boil brown sugar, water, pandan and salt until dissolved, strain and set aside 500 g brown sugar until cold. >> Combine sugar solution with eggs in a bowl until well blended 250 ml water and sugar is completely dissolved. >> Add in coconut milk and mix well. >> 10 eggs (mixed well) Add slices of jackfruits or fresh coconut meat and cornstarch solution. >> Put 2 pandan leaves into cups steam dish, put a small piece of pandan leave on top and steam for 1 tsp salt about 20-30 min. >> It’s best to serve chilled. 2 tbsp cornstarch 500 ml coconut milk 250 g jackfruits or fresh Dessert Dessert coconut meat

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Ireland Boxty

Preparation Ingredients Mix the grated and mashed potatoes 225 g freshly grated raw together. >> Sieve the flour, baking powder potato, squeezed in and salt together and add to the potato paper towel mixture with the melted butter. >> Add a 225 g mashed potato little milk and stir until you have a dough. 225 g plain flour copyright © Rainer Sturm / pixelio.de © Rainer copyright >> Knead on a floured surface gently to bring 1 tsp baking powder TESTEX Swiss Textile-Testing 28 g butter, melted 4th Floor, The Tower, Trinity everything together. >> Pull the dough into four pieces, flatten each into a

120 ml of full-fat milk Starter Enterprise Campus, Grand Canal cake, score the dough into quarters making sure not to cut it, and cook on an oil Quay oiled pan over a gentle heat until it is golden brown. >> Then turn it over and a pinch of salt Dublin 2 cook it on the other side. >> Serve on its own, or with a fried egg on top! Phone +353 1 6755 676 Email [email protected] www.testex.com Ireland

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Irish stew

Preparation Ingredients Remove the meat from the bone, 1-1½ kg neck/ shoulder of lamb trim off all the fat and cut into cubes. Bouquet of parsley, >> Keep the bones, place the meat in a pot, thyme and bayleaf cover with cold salted water. >> Bring to the 3 large onions, chopped boil, drain and rinse the lamb. In a fresh Salt and freshly copyright © J osef Türk Jun. /pixelio.de Jun. Türk © J osef copyright pot put the meat, bones, bouquet of herbs, ground black pepper onions, seasoning, chopped carrots, leeks and bite-sized pieces of turnip and 3-4 carrots cover with water. >> Simmer gently for 1 h. >> Skim off the foam as it rises. 1 small turnip, (this is very important for the final flavour and appearance of the stew.) >> handful of small potatoes, Main Course Main Course Add the potatoes and continue cooking for 25 min. >> For the last 5 min. add peeled and quartered, in the cabbage. >> When the meat and vegetables are cooked remove the or large potatoes, bones and bouquet for herbs. >> Stir in the chopped parsley and a dash of peeled and chopped Worcester sauce. >> Serve in deep bowls with soda bread. 75-100 g cabbage, shredded finely chopped parsley dash of worcester sauce 78 79

Bread & butter pudding

Enjoy your meal! Preparation Ingredients Remove the crusts from the bread. >> Butter each slice on one side only and 8 slices white bread cut into triangles. >> Use some of the butter to grease an oven-proof dish. 450 ml pint of full-fat milk Enjoy your meal! Cover the base of the dish with one layer of bread triangles keeping the 2 eggs buttered side down. >> Sprinkle some of the sultanas on the bread with a 50 g granulated sugar little nutmeg or cinnamon. >> Repeat with another layer of bread, sultanas 50 g sultanas “After a good dinner one can forgive and spice, finishing with a layer of bread with the buttered side up. >> Beat a few knobs of butter the eggs with the milk and sugar and pour over the bread layers. >> Let it sit anybody, even one‘s own relatives.” Dessert Dessert for half an h so that the bread soaks up the liquid. >> Bake at 180°C (350°F/ Oscar Wilde Gas 4) for about half an h or until golden and puffy. >> Eat on its own straight from the oven!

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Italy Il Brusco

Preparation Ingredients Wash and peel the vegetables. >> Cut the carrots like a stick. >> Cut up the 2 kg mixed vegetables celery and the green beans. >> And divide the tops of cauliflower, leave the 1 little cauliflower onions in one piece. >> Boil the vinegar with oil, sugar and 1 spoon of salt, 4 carrots pour the vegetables all together, stir and fry gently for 2 min. >> Turn of heat 4 celery sticks and place vegetables into heated pots. >> In each pot put a bay leaf and cover 300 g green beans with the cooking liquid. >> Close the pots and let it cool. 300 g peeled little onions CENTRO TESSILE COTONIERO E 1 l white wine vinegar ABBIGLIAMENTO S.p.A. Cooking time: 50 min.

500 ml oilseed Starter Piazza Sant‘ Anna 2 Cooking: 2 min. 3 tbsp sugar 21052 Busto Arsizio VA 4 bay leaves Phone +39 0331 696711 Fax +39 0331 680056 salt Email [email protected] www.centrocot.it Italy

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Polenta e Bruscitt Polenta e Bruscitt Preparation| Bruscitt Ingredients Cut the meat into almond sized pieces. >> In a earthenware pot put the meat 2 kg meat of beef with butter, bacon or lard, salt and pepper. >> Add the fennel seed and the 100 g butter garlic closed into a cotton gauze. >> Place the covered pot on the stove over 30 g Bacon (not smoked) Buon Appetito low heat. Cook for 2-3 h (depending on the quality of the meat), keeping or lard low temperature. >> Every 15 min. you need to stir with a wooden spoon. 2tsp fennel seeds enjoy your meal! Test periodically and find out if there is enough liquid. If there is a lack of 1 clove garlic liquid add only butter. >> Towards the end of cook procces, remove the gauze 1 glass of red wine containing fennel seeds and garlic, raise the heat and add the red wine. >> salt and pepper to After a few min. , lower the heat again and cook until the initial sourness of taste Main Course Main Course the wine has dissolved. Then remove from heat and serve accompanying this Ingredients| Polenta dish with polenta. 300 g corn flour 2 l water Preparation| Polenta 1 spoon of salt Boil the water with salt. >> Pour the corn flour and cook for 45 min., stirring continually. 80 Cooking time: 3h 45 min. 81

Sbrisolona

Preparation Ingredients Grate only the yellow skin of the lemon. >> Chop the almonds. >> Stir into 1 untreated lemon a basin 200 g of white flour, the almonds, 150 g sugar, the lemon skin, pour 200 g peeled almonds in the centre of this mixture the butter cut into pieces and the creamy lard. 150 g sugar >> Add the yolks and knead until you get an homogeneous and crumbly 210 g white flour dough. >> Grease a low cake tin with butter (suitable to bake a tart) of 22-24 200 g fine cornmeal in diameter pour the dough and level off the surface using the tips of the 110 g butter fingers. >> Bake at 170° C (340° F) for about 45 min. Serve sprinked with icing 100 g creamy lard Dessert Dessert sugar. 2 yolks Cooking time: 20 min. Cooking: 45 min.

„Nessuno può essere saggio a stomaco vuoto“ Nobody can be wise with an empty stomach 80 81

Enjoy your meal – all around the world! The world speaks OEKO-TEX® Japan Sushi

Preparation Ingredients Cook the rice. >> Combine the vinegar, sugar, 3000 g cooked rice and salt in a separate bowl. >> When the 360 cc rice vinegar rice is done, let it stand for about 15 min. >> 160 g sugar Place rice in the handai (a large wooden tub) 100 g salt and pour the vinegar mixture over the rice. wasabi >> Use the shamoji (a wooden spatula) in a neta (sushi topping; Nissenken sliced fish, shell, Quality Evaluation Center slicing motion to thoroughly blend the rice and vinegar mixture. Be careful

shrimp etc.) Starter OEKO-TEX® Laboratory, 2-16-11 not to press the rice. >> While mixing, fan the rice with the uchiwa to remove Kuramae, Taito-ku, 111-0051| Tokyo any excess moisture. >> Slice up some Neta (Sushi topping). >> Wet both Phone +81 3 5809 2810 hands well with vinegar, squeeze some Shari in your right hand and make it Fax +81 3 5809 2820 oblong and bite-sized. >> Place the Neta in your left hand, it should rest on Email [email protected] the second joint of your fingers. While holding the Shari in your right hand, www.nissenken.or.jp put a bit Wasabi on the top of Neta. >> The left hand forms a box shape and Japan presses, inssert your thumb under the neta and then shape the edge. >> Hold sushi with your right thumb, index and middle finger, turn it around. Press 82 sides gently. >> The shari part should be in the shape of the bottom of a boat 83

Sukiyaki Sukiyaki Preparation| vegetable Ingredients Garland chrysanthemum: then cut it into about 5 cm pieces. >> Shiitake 600 g sliced beef Mushroom: Cut the root. Then, cut a cross mark on the surface. >> Grilled 100 g shiitake mushroom Tofu: cut it into 3 cm pieces. >> Green Onion: cut it skew shape, 5 cm pieces. 200 g grilled tofu Don’t need green part. >> Shirataki (thiam paste): cut into about 5 cm pieces. 100 g green onion(leek) 100 g garland Chrysanthe- Preparation| Sukiyaki Soup mum (shungiku) Water, 100cc. >> Add Sugar, 1 tbsp. >> Add Soy sauce, 2 ½ tbsp. >> Add Sweet Ingredients | sukiyaki soup: rice wine, 2 ½ tbsp. >> Add Sake, 2 ½ tbsp. >> Then boil and mix them. soy sauce Preparation| Sukiyaki sugar Main Course Main Course First of all, heat a pot with a little cow fat. >> Then, add Green Onion. It gives sake great smell to cow fat. >> Next, add couple of beef. >> As soon as beef is When you eat Sukiyaki, you use raw egg cooked, add Sukiyaki Soup, 1 cup. >> You don‘t have to add too much Sukiyaki for dipping Sauce. Add egg and shuffle Soup. Just about 3 mm deep. >> Then, start adding rest of ingredients. it. Then dips a food.

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Shiratama Zenzai Shiratama Zenzai Preparation Ingredients enjoy your meal! Add to Siratamako a little hot water, and mix them. >> Once it become hard 150 g shiratamako, like your ear, then pick up a piece of Shiratama and make it into a small ball. powdered glutinous >> First boil them and put them into cold water. >> In a few min., it will start rice flowing, then wait 2 more min. >> Remove them into cold water. >> About 1 130 g hot water min later, take them out of water. >> This time we use Azuki, red been. >> Put azuki bean (boiled and Azuki on a dish, then put Shiratama on top. >> Add Vanilla Icecream. sweeten red bean) Hana yori Dango vanilla ice Dessert Dessert To prefer substance over style, as in to prefer to be given functional, useful items (such as dumpling) instead of merely decorative items (such as flowers).

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Korea Bibimbob

Preparation Ingredients Gochujang’s Condiment: add Sesame seeds 15 g carrot and Sesame oil to Gochujang (thick soypaste 15 g squash mixed with red pepper) 15 g bellflower 15 g bean sprouts Please cut the vegetables into uniform size. 15 g mushroom >> Separate the whites from the yolks and 1 egg add salt and fry it thinly. >> After the soaked 1 ½ tsp gochujang TESTEX Swiss Textile-Testing Ltd. shitake mushrooms, and marinate it in soy sauce, sugar, sesame oil. >> Heat

2 - 3 tsp sesame oil Starter Rm # 1401, LG Twintel, 157-8 oil in a skillet, add a little salt to it before fry order of light color. >> Top with Samsung-dong| Kangnam-Ku fried vegetables on a hot steamed rice. >> Arrange Gochujang mixtures on Phone +82 2 563 63 88 top of them. Fax +82 2 563 26 69 Email [email protected] www.testex.com Korea

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Bulgogi

Preparation Ingredients >> Get some Beef and squeeze the blood 600 g sliced rump with kitchen towel. >> Marinate the meat at 100 g onion least 1 h. (Marinate: 42 ml Pear juice, 28 ml 50 g king oyster mushroom Onion juice, 28 ml Rice Wine) >> Marinade 40 g winter mushroom into the meat and toss to combine. (77 ml 70 g spring onion Soy sauce, 28 g Sugar, 14 g Starch syrup, 14 8 g red chili ml Sesame oil) >> A little pepper , Crushed garlic 28 g, Ginger juice 4 ml, Pear 56 ml pear juice juice 14 ml) Cook with marinated meat and chopped onion. >> And add king 28 ml onion juice oyster mushroom, winter mushroom and spring onion at the end and cook 28 ml rice wine Main Course Main Course more. Place the diagonally chopped red chili at the top of meat. >> Finished 77 ml soy sauce 28 g sugar 14 g starch syrup enjoy your meal! 14 ml sesame oil 28 g crushed garlic enjoy your meal! 4 ml ginger juice 84 pepper 85

Sujeonggwa Sujeonggwa (persimmon punch)

Preparation Ingredients Peel ginger and slice on the bias. >> Put the ginger with 10 cup of water in pot. 50 g cinnamon >> Keep boiling the broth in low heat until the ginger fully flavor the broth. 50 g ginger >> Put the ginger in the colander to drain. >> Wash the cinnamon. >> Same as 1 cup brown sugar process ginger. >> Boil ginger water and cinnamon water, then add the brown 20 cups Water sugar. >> After boiling action has ceased, remove from the fire and cool. >> It 2-3 Walnut wrapped cools in the frige. >> Open the semi dried persimmon, remove seeds and roll 2 pc semidry Persimmon after put the pine nut. >> Cut them up into small pieces and put them in the Pine nuts Sujeonggwa. >> Garnish with pine nuts. Dessert Dessert

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Lithuania Lithuanian cold beet soup (šaltibarščiai)

Preparation Ingredients Peel and grate boiled beets coarsely. >> Peel cucumbers; cut into little squares. 0,5 kg of boiled red beets >> Chop the hard boiled eggs, chop the scallions and dill. >> Mix everything 2 cucumbers together. >> Add sour cream, buttermilk and at last salt to taste. Stir well. >> 3 eggs Put in refrigerator to cool. Serve with boiled young potatoes sprinkled with 2 cups of sour cream chopped dill. 4 cups buttermilk 2 scallions Cooking Time: 20 min. pinch of fresh dill AITEX Lithuania

salt Starter Vytauto av. 32- 311 44328 Kaunas Phone +370 61000557 Fax +370 37210589 E-Mail [email protected] www.aitex.esr Lithuania

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Lithuanian cutlets

Lithuanian cutlets Skanaus! Preparation Ingredients Mix all ingredients together. >> Knead for few min. >> Shape into large flat 1 kg ground pork meatballs. Place onto greased cookie sheet and brown on both sides at 190° C 2 eggs Skanaus! (370° F). >> Remove from oven, and place in baking dish and bake ¾ h longer ½ cup cracker meal in oven at 160° C (325° F). Bake them on the middle shelf of oven. >> Makes ½ cup of milk 12-14 cutlets. 1 tbsp parsley ¹/₈ tbsp pepper Preparation: 1 h 1 tbsp salt 1 medium onion, chopped Main Course Main Course enjoy your meal!

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„Lithuanian traditional cuisine is pretty simple but has a Berry milkshake variety of interesting dishes. Rye, potatoes, various meat, beet root, mushrooms and diary products are often used Preparation Ingredients Fill the blender ¹/₅ full of ice cubes. >> Pour in ½ cup ice cubes when preparing Lithuanian food.“ the milk, sugar, berries and vanilla. >> Blend 2 cups milk until smooth. >> Decorate the top of the ¹/₃ cup white sugar glass with few berries. 2 cups frozen or fresh mixed berries 1 tsp vanilla extract Dessert Dessert copyright © gänseblümchen / pixelio.de copyright 86 87

Enjoy your meal – all around the world! The world speaks OEKO-TEX® Malaysia Malaysian curry puffs

Preparation Ingredients Ingredients for Pastry: Make the filling first. >> Heat oil and fry 5 tbsp oil 1 lb plain flour onion gently until golden brown. >> Add 1 medium red onion 5 oz margarine or the kurma powder, curry powder, chili, (finely chopped) shortening turmeric and fry gently. >> Add the chicken, ½ tsp kurma powder or ³/₄ cup water potatoes, sugar, pepper, salt and cook for 5 chicken curry powder ½ tsp salt TESTEX Swiss Textile-Testing Ltd. min. >> Mix well and leave aside to cool. >> 2 tsp chicken curry powder S-12-08, 12th Floor, South Block 1 tsp chili powder Office Tower, First Subang, Jalan SS To make pastry, mix flour with margarine,

½ tsp turmeric powder Starter 15/4G | 47500 Subang Jaya, water, salt, and knead well. >> Let it rest for ½ cup finely diced chicken Selangor Darul Ehsan, Malaysia ½ h. >> Cut the dough into circles (3-inch) breast meat Phone +60 3 5636 7499 in diameter. >> Spoon in filling and fold Fax +60 3 5611 7498 pastry over to make a half circle and crimp 2 large potatoes (boiled Email [email protected] at edges. >> Deep fry the puffs in hot oil and finely diced) www.testex.com until golden brown. 1 ½ tsp sugar Malaysia ½ tsp black pepper ½ tsp salt 88 89

Penang fried flat noodles / char kuey teow

Preparation | prawns on the empty area and crack an egg on Ingredients| chilipaste Other Ingredients (optional) Submerge the shelled prawns in ice cold water plus 2 tbsp sugar for 30 min. it. >> Use the spatula to break the egg 1 oz. seeded dried red chili 12 shelled prawns yolk and stir to blend with the egg white. (soak in water) 1 lb. fresh flat rice noodles Preparation | chinese chives >> Flip the noodles to cover the egg, and 2 fresh red chilies (seeded) 1 lb. cockles Remove about 1-inch of the bottom section and cut into 2-inch lengths wait for about 15 sec.. >> Add about ½ tbsp 3 small shallots (peeled 2 chinese sausages Preparation | meal of chili paste (if you like it spicy, add more) and sliced) 1 bunch fresh bean sprouts Grind all the ingredients of the chili paste using a mini food processor until and some cockle clams (optional) into the 1 tsp oil 1 bunch chinese chives fine.>> Heat up a wok with 1 tsp oil and stir-fry the chili paste until aromatic. wok. >> Continue to stir-fry. Add chives, do a pinch of salt 3 cloves garlic (chopped finely) >> Dish out and set aside. >> Clean the wok thoroughly and heat it over high a couple of quick stirs, dish out and serve Ingredients | sauce flame. Add 2 tbsps oil into the wok, add half the portion of chopped garlic and immediately. 5 tbsp soy sauce Main Course Main Course do a quick stir. >> Transfer six prawns out of water and half the sausage (sliced 1 ½ tbsp dark soy sauce diagonally) into the wok. >> Make a few quick stirs with the spatula until 1 tbsp sugar the prawn starts to change color and you smell the aroma of the Chinese ½ tsp fish sauce sausage. >> Rinse bean sprouts with cold water and drain them. Add half into ½ tsp salt the wok. Immediately follow by 8 oz. or half portion of the flat noodles. >> 2 dashes white pepper powder Add 2 ½ tbsps of the blended sauce into the wok and stir vigorously to blend 88 well. >> Using the spatula, push the noodles to one side, and add a little oil 89

Malaysian fried banana fritters / pisang goreng

Preparation Ingredients Mix all batter ingredients in a large bowl 6 ripe but firm bananas, until a thick and smooth batter forms. >> peeled Place crushed rice cereals on a plate. >> In a 2 cup rice cereal, crushed medium-sized sauce pan, heat about 1 inch Oil for frying deep oil. >> Dip banana into batter, remove Ingredients | Batter: and roll onto crushed cereal until evenly 1 cup rice flour coated. >> Lower gently into hot oil. >> Fry until golden brown, turning once. >> 1 egg Dessert Dessert It will take 1 - 2 min. Remove and drain on paper towels. >> Serve immediately. ½ tsp salt ½ cup water Selamat Menjamu Selera enjoy your meal!

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Mexico Sopes de chorizo

Preparation Ingredients Make with the mass 12 “gorditas”, cook 250 g corn mass them on an earthenware and make little 200 g red ·chorizo” in pieces holes around the edge. >> Leave them on 250 g black bean milled the earthenware until they are well cooked. 75 g cheese in pieces >> Dry them on absorbent paper and 75 g milk cream Hohenstein Institute Mexico keep them hot, to cover them with all the ¼ onion in litle pieces Pedro de Alba No. 268, Col. Villa de ½ little lettuce, cutted Cortés, Benito Juarez ingredients prepared. >> Before covering fry the onion a little with the pork

pork natural grease Starter 03531 Mexico, D.F. grease and add the chorizo. >> Fry the vean with pork grease and apply on Salt Phone + 52 55 5406 7514 the “sopes”. Put on them a little quantity of chorizo, and then the lettuce, the + 52 55 5406 7514 cheese, and the cream. Serve hot. Fax + 52 55 5696 6701 Email [email protected] www.hohenstein.com Mexico

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Tampiqueña style meat

Preparation Ingredients Toast, remove the veins and put the peppers 500 g meat in long pieces into water; grind them with the tomato, the 4 wide chilis garlig, the piece of onion and salt. >> In a (chile ancho) metallic pot add the oil, fry and let it refine. 2 little tomatoes >> Add lemon and salt to the meat roast in 1 pc garlick the grill, wood carbon fire suggested. >> Ase ¼ onion it roast lightly avoid to burn the cheese. >> For the guacamole, put in a cup the 6 pcs cheese ¡que aproveche! avocado pulp, onion, conander and serrano pepper in pieces, lemon and salt, 6 tortillas mix and press all and suqezze until to get an homogeneous paste. >> Serve 2 avocados Main Course Main Course on each dish a narrow long piece of meat, a piece of roast cheese, one tortilla 1 onion enjoy your meal! passed into the sauce and folded in the middle, half a lemon, guacamole and 3 fresh coriander rames onion slides. (Please serve this with hot tortillas and beans). 6 lemons 4 tbsp cooking oil salt

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Capirotada

Capirotada Preparation Ingredients Boil the sugar with the cinnamon in 2 cups of water in order to get honey. 4 bobbin bread cutted in >> Toast the bread slides in oil and drain the excedent of the grease, putting fine slides them on an absorbent paper napkin. >> In a glass container, put a cap of 2 cones piloncillo (black sugar) bread slides, cover them with raisins, peanuts and cheese, then put another 200 g clean peanuts cap of bread, raisins, peanuts, etc. >> Repeat the step several times. >> Shower 200 g raisins with honey. >> Bake for about 30 min. in order to get the bread soft >> Powder 250 g old cheese rasped the cheese on. 1 cinnamon rame oil for frying Dessert Dessert

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Pakistan Daal Maash

Preparation Ingredients Soak the Dal in water for about 1 h. >> Add 1 cup dal maash (white the soaked Dal in a saucepan with 2 cups beans) of water, red chilies, Black Peppercorn. (Kali 1 tsp salt Mirch), salt and Ginger (Adrak). >> Cook this 6 whole dried red chilies partially covered on low heat for about ½ h. 7-8 black pepper (kali >> Once the water has evaporated and the mirch) AITEX Faisalabad 1 tsp ginger (adrak) slices House no. 64, street no. 04 Dal is soft, sprinkle the garam masala on it. >> In a frying pan sauté thin slices

(very thin) Starter Zia Town, Canal Road , Faisalabad of the onion in a little oil until they’re brown. >> Add a pinch of Asafetida ¼ onion Phone +92 41 852 3425 (Heeng). >> Add this (Baghar) to the Dal. >> Garnish with slices of green 4-5 small green chilies +92 33 3427 4426 chilies, Coriander (Dhaniya) leaves and lemon. >> Serve with chapati (plain Fax +92 41 852 3425 or buttered). 2 tbs fresh coriander (dha- Email [email protected] niya) leaves-chopped www.aitex.es 1 pinch asafetida Pakistan (heeng)

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Chicken Tandoori mazaidar khanay ka shauk Chicken Tandoori Preparation Ingredients enjoy your meal Mix together all the ingredients and coat the chicken with it. >> Leave to 1 whole chicken marinate for 3-4 h. >> Bake in oven at 200° C (400° F) till done. >> Serve with 1 tsp garlic (Lehsan) Raita, salad and naan. 1 tsp ginger (Adrak) 1 pinch orange food color Serves 2 to 3 persons (or: 1 tsp chili powder) ½ tsp salt 3-4 tbs lemon juice 2 tbs oil 2 tbs yogurt Main Course Main Course

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Badam Kheer (sweet almond pudding)

Preparation Ingredients Take the almonds in batches in a food 2 cups blanched almonds processor and along with little milk enough ¼ -½ cup sugar (sugar substitu- to grind them into a smooth paste. >> Take te works too) a non stick pan and add ghee (if using) and 2 cups milk, as needed for add the almond paste. >> Cook it in low heat consistency (use low for 20-30 min. (depending on whether it fat for lower calories) is gas stove or electric) until it gets thick and turns lightly golden. >> Heat ¼ cup oil (you can use less rest of the milk until hot and then slowly add it to the almond paste. >> Stir or none to suit your Dessert Dessert and cook for 2-3 min. and then add sugar. >> Stir well. >> Add the cardamom needs) powder and the saffron. >> Cook for another few min. until everything is well 1 tsp cardamom powder dissolved. >> Serve, after it did cool down in the fridge (I prefer to serve it few strands of saffron chilled, garnished with blanched almonds - which I set aside earlier) few blanched almonds for garnish (optional)

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Peru Peruvian ceviche

Preparation Ingredients Soak onion in a bowl of water so that flavour ½ kg firm white flesh fish will not be overwhelming. >> Juice limes over cut into cm cubes fish and leave until the fish starts to turn (about 3 cups) white, about 10 min. Stirring occasionally. 10 small limes (1.5 inches >> Drain juice from fish and mix with ginger in size) and 1 clove of garlic. Puree in blender. Add 3/4 cup sliced red onion back to fish. >> Add pepper to mixture >> Add ½ cup chopped cilantro. >> Let 2 tsp ginger

½ jalapeno (in Peru Starter Hohenstein Institute Peru sit 5 min. >> Add onion and stir. they use another hot República de Panamá 2577, Distrito pepper that cannot be de La Victoria, Lima 13 Phone +51 997 592 579 found elsewhere) Email [email protected] 1 clove garlic www.hohenstein.com Peru

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Lomo saltado

Lomo Saltado Preparation Ingredients Slices Onions, peppers and tomatos in strips. >> Peel and cut potatoes into 1 ½ Ibs potatoes (or frozen ½ inch thick french fries, and place in ice water. Set aside. >> Cut beef into french fries) thin ½ inch strips. >> Mash garlic cloves. >> Heat vegetable oil in a skillet and 2 tsp vegetable oil sauté garlic with the cumin for 1 min. >> Add beef and cook on medium high 2 cloves garlic heat until browned on all sides. >> Remove beef from heat and season with ½ tsp ground cumin salt and pepper. Set aside. >> Add the onions and hot yellow pepper to the 1 Ibs beef tenderloin same pan and cook 2 to 3 min, until the onions are soft, adding a little more 2 red onions vegetable oil if needed. >> Add the vinegar, soy sauce, and red peppers and 1 hot yellow pepper, cook 2 - 3 more min. Remove from heat. >> In a separate pan, fry the potatoes diced Main Course Main Course in 1 - 2 inches of oil until golden. Drain on paper towels and season with salt 3 tsp soy sauce and pepper to taste. >> Add the beef to the pan with the onions and peppers. 2 tsp vinegar 2 red peppers 2 plum tomatoes vegetable oil for frying salt and pepper 94 95

Leche asada

Preparation Ingredients Mix the condensed milk, evaporated milk, 1 can sweetened, condensed ½ cup of sugar, the vanilla, and eggs. >> In milk a saucepan dissolve ½ cup sugar in ¼ cup of 1 can evaporated milk water, heat carefully until it becomes syrupy 1 cup sugar and slightly tan. >> Pour the caramel in a 1 tsp vanilla extract enjoy your meal! glass baking dish and pour the milk mixture 8 eggs, beaten on top. >> Take a slightly larger glass dish and fill halfway with water. >> Place ¼ cup water Dessert Dessert the dish with the milk mixture inside the larger dish and cover everything with aluminium foil. >> Cook in a 200° C (400° F) oven for 30-45 min. or until ¡que aproveche! the custard is completely cooked. (In Spanish this method of cooking is called baño maría.) >> Serve slightly chilled.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Philippines Pork sinigang or sinigang na baboy

Preparation Ingredients Cut pork in 1 ½ inches chunk. >> Slicen onion, 1 0 tamarind seeds or 1 tomatoes, radish. Peel and cut gabi in halfe. package sinigang mix Then cut strink beans in 2” length. >> Boil the 1 k pork; (liempo, kasim, tamarind seeds, mash, and drain the juice. or ribs) Set aside. >> In a saucepan or stock pot, boil 1 onion pork until tender. >> Add onion, tomato, and 4 tomatoes OETI - Austrian Textile Research 1 radish (labanos) Company, Inc. Philippines (ATR) tamarind juice. >> Add gabi until tender and thickens the soup. >> Simmer,

5 string beans (sitaw) Starter 401 Alexander House Bldg. then add radish and string beans. >> When tender, add kangkongleaves. >> ½ cup kangkong leaves (river Amorsolo Street, Legspi Village Season with fish sauce according to taste. >> Serve or side with fish sauce spinach) Makati City and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice, whichever your prefere. 4 pcs gabi (taro)

Phone +63 91 7844 0814 - www.pixelio.de Rühl © Richard 2 whole siling haba Email [email protected] Side Sauce: Fish (or soy) sauce, Lemon (or calamansi) juice. www.oeti.at (long green pepper) Philippines

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Adobo

Preparation Ingredients Put vinegar, bay leaves, pepper, soy sauce, 2 lb chicken pieces, cut up and water in a saucepan. >> Cover and cook or whole slowly about 15 min. >> Meanwhile, heat the 1 head garlic, coarsely chopped cooking oil in a large, heavy-bottomed frying (yes, an entire head!) pan. >> Peel the garlic, break the cloves into 4 tbsp soy sauce chunks, and brown them over medium- 1 tsp ground black pepper low heat (5 min.). >> Add the chicken to the frypan and brown them too (5 2 cups water min.). >> Add the broth to the frypan and simmer, partly covered, until the ½ cup vinegar (rice vinegar chicken is done (30 min.). Don´t boil it! >> Remove the bay leaves and serve or white wine vinegar Main Course Main Course over rice. >> You can substitute pork for the chicken, or mix the two. >> Here work best) in the Philippines, we marinade the meat two days before simmering. >> 2 bay leaves To marinate the chicken, mix in the broth and 3 garlic cloves, then put the 2 tbsp cooking oil chicken in a glass dish and pour the marinade over it. Adobo is the most famous and the quintessential Filipino viand. It may be dry or stew like dish cooked in soy sauce, vinegar, garlic and spices. It is very tasty 96 97 and delicious. Adobo is typically served with rice.

Halo-halo enjoy your meal! Halo-Halo Preparation Ingredients Half-fill a tall glass with your choice of sweets. >> Fill with shaved/ crushed sweetened red beans, enjoy your meal ice. >> Top with ice cream, ube haleya or leche flan. >> Serve with milk and garbanzos, saba sugar. banana, kamote, jackfruit, Halo-Halo is a famous Filipino dessert and refreshment as well. Halo halo kaong is quite a best selling Filipino food/dessert/refreshment during the summer cooked sago season. Halo halo recipe is a mixture of sweetened preserved fruits, evaporated pinipig milk and crushed ice, topped with either ice cream, leche flan or ube. Halo macapuno Dessert Dessert Halo is usually served in tall, clear glasses (but nowadays, plastic cups are shaved/crushed ice being used) that show its colorful preserved fruit contents or mixtures. ice cream ube haleya leche flan milk white sugar

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Poland Żurek (sour rye soup)

Preparation | Sour juice Ingredients | Sour juice (zakwas) Place flour in jar, combine with part of water, 250 g rye flour add crust of rye bread, crushed garlic, mix. 1 l water >> When the emulsion settles, add water. crust of rye bread >> Cover jar with cloth (certified according 3 cloves garlic to OEKO-TEX® Standard 100 ☺), set aside in Ingredients | Soup warm place for 3 days. >> It should be used peeled and chopped soup Instytut Wlókiennictwa up quickly; when over-fermented it has an unpleasant taste and aroma. vegetables (for example: onion, ul. Gdanska118 garlic, potatoes) Starter Preparation | Soup Żurek 6 cups water 90-520 Lódz In a large soup pot, bring soup vegetables (onion, potatoes, garlic), sausage Phone +48 42 253 4400 ½ Ibs Polish sausage (cut in slices), marjoram and water to a boil. >> Reduce heat and cook another 2 cups sour juice Fax +48 42 253 4490 15 min until potatoes are tender. >> Pour the sour juice to the pot. Bring Email [email protected] 1 tbsp wheat flour to a boil. Mix wheat flour, water and sour cream>> Add mixture (stirring 5 tbsp water www.iw.lodz.pl constantly) and if necessary salt to taste. >> Bring the soup to the boil and Poland 1 tbsp sour cream cook another 10 min. >> It can be served with half egg (hard-boiled). marjoram, salt 98 2 pc large hard-cooked 99 eggs (optional)

Gołąbki (cabbage stuffed with rice and meat) Przez żołądek do serca! Gołąbki (Cabbage Stuffed with Rice and Meat) (The way to a man’s heart is Preparation Ingredients through his stomach!) Clean cabbage and parboil whole in a large quantity of water. When the 1 large head of cabbage leaves are tender, drain cabbage, cool, select the largest leaves. >> Mix the 100 dag ground meat (beef meat, eggs, chopped onion, and cold rice (cooked before) into a solid mass. and pork) >> Season with salt and pepper to taste. >> Form oval portions from the 10 dag cooked rice stuffing, and place them on the cabbage leaves. >> Roll firmly, tucking the 2 small onions edges inside. >> Put stuffed cabbage (Gołąbki) tightly in a pot. >> Add small 2 eggs quantity of water with chicken bullion, cover and let simmer on medium chicken bullion or fat heat until tender (about 1 h). >> If necessary add some water while cooking. salt and pepper >> Prepare the tomato sauce with sour cream and pour it over the stuffed 3 tbsp tomato paste Main Course Main Course cabbage. >> Serve with potatoes. >> Decorate Gołąbki with leaves of parley. 2 tbsp sour cream (18%) Smacznego leaves of parsley Enjoy your meal!

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Jabłecznik (Polish apple cake)

Preparation Ingredients Knead the flour, butter, powdered sugar, pinch of salt, and yolks to smooth 400 g flour dough. Wrap it in the foil and place it in a fridge for 30 min. >> Divide the 200 g butter dough into 2 pieces (2/5 part and 3/5 part). >> Take the bigger part and roll 110 g powdered sugar out in order to receive thin dough. >> Move the thin dough onto buttered and 2 egg yolks covered with bread crumbs rectangular form. Make sure to cover the sides salt of the form with butter and bread crumbs as well. >> Prick the dough with a Ingredients | filling fork, bake for 15 min at 200° C (400° F). >> Peel and core the apples, cut them 1 kg sour apples Dessert Dessert into very thin slices. >> Heat up a frying pan. Spread the sugar on it and melt 100-140 g sugar it to make caramel. >> Add the apples once you see the caramel turns golden- 1 tbsp vanilla sugar brown. >> Add the cinamon, vanilla sugar and cook until most of the liquid 1 tsp cinnamon Gdzie kucharek sześć, tam nie ma co jeść. evaporates and a rough apple sauce forms. >> Sprinkle breadcrumbs onto the 1 tbsp of bread crumbs baked bottom and then spread the cold apple filling on it. >> Crumble the rest 50 g powdered sugar (Too many cooks spoil the broth). of dough (2/5) and sprinkle it on the top of the apples >> Bake for around 30 min. at 180° C (360° F). >> Sprinkle hot cake with powdered sugar.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Portugal Codfish cookies

Preparation Ingredients Let the codfish to soak in water overnight, 1 kg salted codfish changing the water occasionally. >> Boil the 4 potatoes codfish and drain it. >> Remove the skin, the 1 cup chopped parsley bones and shred it. >> Cook the potatoes in 2 eggs boiling water until tender and mash with oil for frying a fork. >> Mix the codfish with potatoes Centro Tecnológico das and add the parsley. >> Beat the eggs and Indústrias Têxtil incorporate them to codfish. >> Heat the oil and, with the hand, shape the e do Vestuário de Portuga dough making cookies. >> Fry them, leaving well browned on all sides and Starter Quinta da Maia | Rua Fernando drain them on absorbent paper. Mesquita, 2785 | 4760-034 Vila Nova de Famalicão Phone +351 252 300 300 Fax +351 252 300 333 Portugal

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Codfish with bread

Codfish with bread Preparation Ingredients Soaking, cooking and flake the cod. >> Cut the onion into rings and sauté in 800 g codfish olive oil. >> Add the codfish. >> Boil the spinach and sauté in olive oil and garlic. 4 onions >> Cut the potato in slices and fry them. >> Add potatoes to the prepared of 2 cloves garlic onion and codfish. >> Mix and add the spinach. >> Season everything with a pepper pinch of pepper and salt. >> Place in an ovenproof dish a layer of bread crumbs, olive oil followed by the codfish and finally a layer of cornbread above. >> Sprinkle well 8 potatoes with garlic and olive oil and bake it at 150 C° (300° F) about 20 min. spinach cornbread crumbs Main Course Main Course

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Abade de priscos pudding

Abade de priscos pudding Preparation Ingredients Put the sugar boiling in the water with the lemon peel, the cinnamon stick 400 g sugar and the fresh bacon cut into thin strips. >> Let it boil until the thread point of 50 g fresh bacon sugar syrup (103°C/ 217° F). >> Take it away from heat, let it cool and join the 15 egg yolks Bom apetite yolks mixed with the port wine. >> Put the mixture in a pudding mould with 5 m water a lid, previously spread with caramel. >> Put the pudding mould in hot oven 1 cup port wine enjoy your meal! (250° C/ 480° F) in a water bath, for about 1 h. >> Unmold when almost cold. 1 lemon peel 1 cinnamon stick caramel (200 g of Dessert Dessert sugar)

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Romania Boeuf salad (“Salată de boeuf”)

Preparation Ingredients You get the best salad by boiling carrots, 4 carrots parsnip parsley root, celery root, potatoes, 1 parsley root onion, garlic, salt and pepper (to taste) with 1 parsnip (vegetable, the chicken meat in water (called chicken like parsley) soup) >> Then take the boiled vegetables 1 can green peas and the meat, cut them in cube shape. >> 1 large celery root Place it all in a bowl, add the green peas and salt to taste. >> In a separate 2 potatoes

Hohenstein Institute Romania bowl prepare the mayonnaise: mixing a boiled egg yolk with a tsp of mustard 1 small onion Starter Rodniciei Str. 53/7 and a raw egg yolk, adding oil. >> Add ¾ of the mayonnaise to the meat and garlic, salt and pepper 540441 Tirgu-Mures, Jud. Mures vegetables and mix well. >> Arrange on a sarving platter, smooth with a knife, 300 g home made mayon- Phone +40 265 268 843 cover with the rest of mayonnaise. >> Garnish, try to shape various designs. naise (boiled egg, raw +40 723 59 85 12 egg, oil, salt, mustard Email [email protected] to taste) www.hohenstein.com chicken soup Romania 102 103

Cabbage rolls (“Sarmale”) enjoy your meal! Cabbage rolls (“Sarmale”) Preparation Ingredients Grind the meat with a raw onion. >> Place in a bowl and mix with rice, pepper, 1 large soured cabbage salt and finely chopped onion slightly fried in two tablespoons of lard. >> Mix (when soured cabbage Poftă bună! everything well. >> Core the cabbage with a sharp thin knife. >> Carefully is not available, use remove the cabbage leaves, one by one, so that they do not tear. >> Cut larger cabbage leaves scal- leaves in 2 or 3 and then place a little meat in each cabbage piece and roll ded in water) in. >> The smaller the rolls are, the tastier they are. >> Place a layer of rolls 750 g minced meat (mixture in the pan (take a deep one), then cover with a layer of chopped (julienned) of pork and beef is cabbage, then a layer of thinly sliced tomatoes. >> Do this layering until all the recommended) rolls are made. >> The last layer must be tomato slices or add tomato sauce. 1 large onion >> Add a heaping tbsp of lard, pour the borsh and let simmer on top of the 250 g rice Main Course Main Course range for 30 minutes. >> Then place in the oven so that the liquid is reduced. sweet paprika (spice) Serve with sour cream. pepper and salt sour cream

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Romanian walnut cake (“cozonac cu nuc”)

Preparation Ingredients | dough Start by heating up ½ cup warm milk, yeast and tsp sugar, let rise for 2-3 min. 1 kg flour >> Place the flour, sugar, eggs (whites and yolks), rest of milk, salt, lemon peel 300g sugar in a large bowl, pure milk-yeast-mixture on top, stirring continuously. When 1 ½ cups milk you finish this step, start kneading. >> add melted butter until the dough 150 g butter starts to easily come off your palms. If dough seems too hard, you need to add 3 eggs some warm milk. If the dough seems too soft, you need to add flour. >> Cover 50 g yeast with a cloth and leave in a warm place to triple in bulk. >> For the filling melt lemon peel salt Dessert Dessert sugar in warm milk with vanilla on the range. >> When sugar is melted, add walnuts and keep stirring. >> After a few min. of boiling, filling will thicken Ingredients | filling and you can remove it from heat >> Add rum. >> When filling is cold, roll a 300 g ground walnuts sheet dough about one finger thick, uniformly spread the walnut filling on (instead walnuts can top and roll like a jelly roll. >> Grease a cake pan, place the roll inside, let rise be used poppy-seed) for a while. >> Wash with egg and bake at medium heat. >> Take out of the 1 cup milk pan as soon as it is done, place on a cloth and let cool. ¾ cup sugar Cooking time: 10 min. on 180° C (360° F) and 80 min. on 150° C (300° F) ¼ cup rum 102 vanilla 103

Enjoy your meal – all around the world! The world speaks OEKO-TEX® Russia Borsch

Preparation Ingredients Preparing meat broth: Put beef into a large 1 lb beef (with or without saucepan and cover with 3 l cold water. Bring bones) to a boil. >> Reduce heat. Remove the grease 1 lb red beets ( 3 average and froth from the broth surface with a ones) spoon. >> Add 1 onion. >> Cook at low heat ½ lb shredded cabbage for 1-2 h. >> Simmering red beets: Melt 1 tbsp 4 small potatoes 1 carrot Hohenstein Institute RUS margarine in a saucepan. >> Cut red beets into thin sticks and add them into

1 onion Starter Twerskaja 20, Office 418 the cooking pot. >> Add tomato paste or sliced tomatoes. >> Simmer at low 3 tbsp tomato paste 125 009 Moskau heat for 1 h. If there is not enough liquid, add some broth. >> Add vinegar. >> 1 tsp vinegar Phone +7 926 678.7232 Pan-frying vegetables: Melt 1 tbsp margarine in a frying pan. >> Add chopped Fax +7 495 650 5151 onions and carrots cut into thin sticks. >> Cover and saute for 15 min, stirring salt and pepper Email [email protected] occasionally. >> Heat broth to boiling. >> Add chopped cabbage and potatoes parsley, dill and spring www.hohenstein.com cut into bars. >> Cook for 5 min. >> Add saute and cook another 10 min. >> Add onions Russia simmered red beets. Cook another 5 min. >> Add salt, black pepper. >> If you like garlic, you can add about 5 g grated garlic, it is supposed to be in borsch. I 104 don’t like it and never add it here. Borsch is served with sour cream. 105

Beef stroganoff

Beef stroganoff Preparation Ingredients Chop the meat long wise fibers and beat the pieces a little. >> Cut the pieces 2 ¼ lb beef (boneless) into 2 cm long stripes >> Season and roll them in flour. >> Fry chopped 4 tbsp flour onion in the pan and when it is gold brown, put the stripes there. >> Fry 4 tbsp ketchup on hot heat until the meat is light brown. >> Make a sauce: fry 1 tbsp flour 5 oz sour cream pounded with butter for few min, add sour cream, ketchup, salt. >> Pour 2 cups broth the sauce over meat and stew on a low heat for 15-20 min. >> Don’t let 1 tbsp flour pounded with sauce boil, otherwise the meat will be hard. >> Serve with fried potatoes. butter 1 onion salt to taste Beef stroganoff is a dish consisting of strips of lean beef sauteed and served Main Course Main Course pepper in a sour-cream sauce with onions and mushrooms. The origin Russian recipe has been known since the eighteenth century, but its name comes from County Paul Stroganoff, a nineteeth-century Russian diplomat. The legend says that he was stationed in deepest Siberia, his chef discovered the beef was so frozen that it could only be coped into very thin strips.

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enjoy your meal! Russian bliny Russian bliny Preparation Ingredients Приятного аппетита Dissolve the yeast in 2 cups of warm water and add 500 g flour. >> Mix until 1 lb flour smooth, cover with a cloth and set aside in a warm place for about 1 h, or 2 tbsp sugar until the batter becomes bubbly. >> Add salt, sugar, egg yolks, melted butter 4 cups milk and mix thoroughly. >> Add the rest of the flour gradually and beat up until 1 tsp salt smooth. >> Pour in warm milk gradually, and mix the batter thoroughly. >> 3 tbsp butter Cover with a cloth and set aside in a warm place to rise. >> After the batter 6 tbsp yeast rises, beat until it is settled and then stir in beaten egg whites. >> The batter 2 eggs Dessert Dessert should rise no less than 3 times. >> As soon as the batter rises, cook the pancakes on a hot griddle.

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Singapore Curry puffs

Preparation (for 6 persons) Ingredients | Filling To make the filling: Heat a little oil in pan and fry onion (chopped finely) until 200 g chicken breast, soft. >> Add chicken (diced finely), curry powder, chilli powder and turmeric 1 medium onion and stir-fry until chicken is cooked. >> Add the potatoes (boiled, peeled and 10 g curry powder diced in small cubes), season with sugar, salt and pepper and cook for another 5 g chilli powder 5 min. >> Mix well then remove from heat and set aside to cool. >> To make 3 g turmeric powder the pastry: Make a well in the center of the flour and add the butter (chilled 2 potatoes and cut into small pieces) cubes a little at a time, mixing it with the flour Salt, pepper and and adding a bit of water at a time. >> Season with a little salt. >> Knead the caster sugar to taste Starter 18 Boon Lay Way | #07-147, Trade mixture well and let it rest in a cool place for 30 min. >> Roll the pastry dough Oil for cooking Hub 21 | 609966 Singapore out on flat surface and cut into 8 cm diameters. >> Take a tsp of the filling Ingredients | Pastry Phone +65 6316 9189 and place in the center of dough. >> Fold pastry over and crimp the edges Fax +65 6462 4482 500 g plain flour together. >> Heat oil in wok until hot and deep fry the pastry until golden Email [email protected] 150 g butter © chris reischl - pixelio.de brown. >> Drain on paper towel and serve. www.shirleytech.com ¾ cup water SINGAPORE salt to taste oil for deep frying 106 107

Singapore hainanese chicken rice

Preparation to taste. >> Bring to a boil, then cover and Ingredients 5 cloves garlic, minced Bring a large pot of water to a boil. Rub the chicken inside and out with the reduce the heat to low. >> Simmer until the 1 (1.5 kg) whole chicken 1 clove ginger, peeled and salt. >> Insert the 3 crushed cloves garlic, 2 pieces ginger and spring onions rice is tender, about 20 minutes. >> Season 1 tsp salt chopped into the cavity of the chicken. >> Carefully submerge the chicken breast-side the soup with salt and pepper to taste and 2 pcs ginger 1 l chicken stock (from down into the water. >> Bring the water back to a boil, cover and turn off the sprinkle with chopped spring onions. >> To 2 spring onions, tied poaching the chicken) heat. >> Let stand covered for about 40 min. >> Poke the thigh with a chopstick. serve, arrange chicken on a serving platter, together into a knot 600g rice If the juices run clear, the chicken is cooked. If not, leave for another 5 to 10 and garnish with coriander, spring onions, 3 cloves garlic, crushed salt and pepper min. >> When the chicken is done, remove it from the pot, and place under cucumber and tomato. Serve with the rice 2 tbsp sesame oil coriander sprigs cold running water to tighten the skin. >> Rub sesame oil into the skin, and and soup. 3 tbsp vegetable oil spring onions,

© BrandtMarke - www.pixelio.de © BrandtMarke chop through the bone into serving pieces. >> Reserve the stock for cooking 1 tbsp sesame oil chopped Main Course Main Course the rice and for the soup to accompany the meal. >> In a large wok, heat the 2 shallots, cucumber slices vegetable oil and 1 tbsp of sesame oil over medium heat. >> Fry the shallots, finely chopped tomato slices garlic, and ginger until fragrant. Add the rice, and stir until lightly toasted and the oil has been absorbed. >> Pour in 1 l of chicken stock and season with salt

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One of the best things about being in Singa- Bobochacha pore is undoubtedly the food. It is no secret that Singaporeans eat and drink with a Preparation Ingredients (for 6 persons) passion. Singapore’s multi-cultural diversity Cover yam and sweet potatoes with just enough water and bring to a boil. >> 300 g yam Add pandan, reduce heat and cook till yam is soft. >> Add sugar and a pinch 300 g sweet potatoes is reflected in the variety of local cuisine it of salt. >> When sugar is dissolved, add and stir in coconut milk, remove from (remove skin, cubed) has to offer…. heat. >> Do not boil the milk. >> Served hot or cold from the fridge. >> Adjust 1 coconut (milk) thickness by adding water or coconut milk. few leaves Pandan (crushed and tie into a knot) sugar Dessert Dessert enjoy your meal! salt enjoy your meal!

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Dessert Main Course 108 108 108 SLOVAKIA Fax: Phone Email [email protected] Slovak Republic Rybníky 954|011 68Žilina Research Institutefor Textile Chemistry Vútch-Chemitex Oeko-Texof VÚTCH-CHEMITEXteam We have prepared for you recipes of the Slovaktypical national kitchen, Enjoy your meal – all aroundthe world! congratulatesthe 20thAnni- to for our country.the meal! Enjoy Slovakia +421-41-7233957 +421 41 1754 500 versary ofOeko-Tex®.versary Dobrú chuť! enjoy your meal! bryndza sheepcheese Potato gnocchi with Apple strudel

© Peter Smola / pixelio.de Cooking time:90min. baked strudelcool, sprinkleitwithsugarandyou canserve it. >> the dough by hands to suppleness. and milk. >> Pour fineflourandpowdersugartoabowl,addsliced bakingpowder egg, fat, Preparation Apple strudel well. Peel raw potatoes, shred themfinely, flourandmix egg, squeeze addsalt, out, Preparation Potato gnocchiwithbryndza sheepcheese Cabbage soupwithsausage >> baking paperplacedonapieplate. >> ½ packet ofcinnamon sugarandaddraisins. >> >> Drain juiceaway iftheapplesare toojuicy. >> split themintwo, remove Throw thecore thepeelout. andgrate thepulp. >> Letprocessing. itincool placefor >> awhile. cream andserve at once. to abowl,mixthemwithbryndza sprinklewith fried bacon, sheepcheese, they willfloat ontopofthe water. >> small piecesinto the boilingsaltedwater. >> Cooking time:20min. the soupunderpressure for 20min. Roll board itoutonapastry covered withflour, fillwith grated apples, pour Bake theminahot-air oven at 150°Capproximately for 60min. >> >> >> Put thethindough prepared thisway onachopping-board anddrop Mix wellwithawoodenkitchenspoonat firstandthenknead (cut to slices). mushrooms, marjoram, bay leafandsausage ground blackpepper, red pepper, chopped chopped onion, ground caraway garlic, seed, sour cabbage(cuttosmallpieces), salt, Pour water inapressure cooker. >> Preparation >> >> Pick themoutwith astrainer, putthem Spread bothstrudelswithwhisked egg. We can add a little more flour for better Divide thedoughinto twoparts. Prepare theapples. Wash them, When thedumplingsare done, >> >> Roll thestrudel,placeitona Close the cooker and cook The world speaks OEKO-TEX® Let the Add Ingredients |Dough apples Ingredients |Filling 1 egg Ingredients salt Ingredients marjoram salt Ingredients 45 dkg 1 clove 6 tbsp 4 tbsp 2 tbsp 12 dkg 15 dkg 300 g 300 g 200 0,5 kg 1 pckt 1 pckt 250 g 150 g 150 g 1 tsp 60 g 20 g 1,5 l 1 dl 2 eggs 1 1 fine flour cooking/edible fat milk baking powder powder sugar raisins chopped walnuts cinnamon sugar but recommended) sweet cream (optional small egg peeled potatoes bay leaf dried mushrooms ground blackpepper ground caraway seed garlic, sour cabbage water needed all-purpose flouroras cheese may bryndza sheep smoked bacon smoked sausage ground red pepper, onion, 109 109 109

Dessert Main Course Starter Dessert Main Course 110 110 110 very healthyvery andknown worldwide. We hopeyou These dishes are part of the Mediterranean of food,These dishesare part www.aitex.es Email [email protected] Phone (Alicante) España Plaza EmilioSala,1|03801 Alcoy Instituto Tecnológico Textil Spain enjoy your meal! Enjoy your meal – all aroundthe world! Spain +34 96 5543494 +34 96 5542200 ¡que aproveche! enjoy them!

copyright © Rainer Sturm / pixelio.de Valencian paella >> You Leave tocool canalsoeat down. themoneday >> later.>> sugar andground cinnamoninaplate, andbatter thetoastsinmixture. the bread, the oil and by then putting dry the bread on paper towels. with theegg carefully. >> Then beat theeggs andremove thebread from themilkandcoat thebread Cut thebread in1.5cmthickslicesandleave tosoakinthemilkfor 2h. >> Preparation Sweet toats (torrijas) to rest for 4min). >> heat andinmedium-high letitreduceto addsalt, until thewater isabsorbed together andmixalltheingredients >> with1spoonofgroundmiddle, paprika andthestrands ofsaffron. >> ingredients them. andfry >> and putthevegetables around intheedgeuntil >> itishot, >> in the middle. In mediumheat, putsaltintheedgesofaspecialpot(paella-pan)andoil Preparation Valencian paella out the mixture. content 3min. >> mixture ofpotatoes andonioninto thebeaten eggs alltogether, andmixthe pan. frying togetherinthenon-stick >> frying inmediumheat. >> salt, Cut thepotatoes theminthehotoil,addapinchof insmallpiecesandfry Preparation Spanish omelette finish cooking theotherside. when onesideiscooked, tossitwithabigplate andputinthepanagainto Then add the rice. 10minat heat. 7minatThen addtherice. medium-high lowheat (Leave >> >> Add the chicken it and fry Then, panandpour frying putaspoonofoilonnon-stick The omelette will be cooked over medium low heat and Chop theonionandmixwithpotatoes tofinish >> Fry itat mediumheat. >> Put and addthetomato alltotheedge, inthe Add thewater, tastetoseeifyou need >> >> Remove alltheoilandput Leave the meat in the middle The world speaks OEKO-TEX® Repeat thisstepwithall Then mixallthe Fry itall >> >> Mix oil Ingredients salt Ingredients Ingredients salt oil 300 mg 300 5 tbsp 1 tbsp 200 g 200 350 g 720 g 1.25 l 60 g 18 cl 70 g 1 kg 6 eggs 4 eggs potatoes 3 1 1 onion ground cinnamon load ofbread in volume) water ofrice per1part water of (2parts strands ofsaffron ground paprika tomato striped, natural jewish flat broad green bean chicken bomb rice sugar of milk virgin olive oil white beans (medium size)

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Dessert Main Course Starter Sri Lanka Vegetable soup

Preparation Ingredients Heat oil, add chopped onion, garlic and 3 tsp olive oil cook for a few min without coloring. >> Add 1 tsp chopped garlic leeks, carrot, pumpkin, mushroom and cook 5 tsp chopped onions for a few min. >> Add stock and lentils and 25 g leeks cook for 20 min. >> Add celery and continue 100 g carrots Hohenstein Institute Sri Lanka cooking for 10 min. >> Add salt , crushed 50 g pumpkin 424/2/1A, 3rd Floor, Godagama 25 g lentils Building, Galle Road, Kollupitya pepper, and spinach.

50 g mushrooms Starter Colombo - 3 50 g spinach leaves Phone +94 11 237 5010 broken into pieces +94 777 80 3285 Fax +94 11 237 5015 10 g celery - sliced Email [email protected] ³/₄ tsp salt www.hohenstein.in ³/₄ tsp crushed black pepper Sri Lanka 750 ml vegetable stock or water 112 113

Dhal curry

Dhal curry Preparation Ingredients Wash dhal in about 3 changes of water. >> Put the dhal in a pan. >> Add water 1 cup dhal (lentils, orange and turmeric and let it boil on a medium heat. Care should be taken not to variety) cook on a high heat as dhal tends to boil over. >> Once the dhal is cooked, it ¼ tsp turmeric will turn yellow in colour and will have a nice mushy content. >> Take another 2 cups water small frying pan. Heat the oil, fry the mustard, cumin and fenugreek seeds. >> 1 tbsp oil Then add the onions and curry leaves and when the onions caramalise add ¼ tsp mustard seeds this to the cooked dhal and cook over a low heat. >> Add salt and the milk and ¼ tsp fenugreek seeds continue to cook for about 5 min until the dhal curry is ready for serving. >> ¼ tsp cumin seeds Serve with rice. ½ onion chopped fine Main Course Main Course few curry leaves ¼ tsp salt ¼ cup milk

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Fruit salad – sri lankan style enjoy your meal! Fruit salad – sri lankan style Preparation Ingredients Peel, core and cut pineapple, papaya, mangoes into 1 inch cubes. Slice 1 ripe pineapple bananas. >> Mix all the fruits in a large bowl. Add a pinch of salt, lime and 1 ripe papaya enjoy your meal! honey. Mix and serve. >> You can substitute honey with sugar. >> Some prefer 2 ripe mangoes to add some condensed milk instead of lime and honey. >> Some prefer to cut 1-2 ripe bananas, sliced the fruits into smaller pieces too. >> You can add any other fruits that are in 1 tsp lime juice season too >> If papaya is not available, you can substitute with cantaloupe. 2 tbsp honey Dessert Dessert

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Sweden West coast toast with whitefish roe

Preparation Ingredients| per person Gently fry the bread with butter in a pan and 1 slice white bread leave it for 5-10 min to cool down. >> When 40 g whitefish roe the bread is cooled to room temperature 1 tbsp cremé fraiche put creme fraiche on it. >> Then put the 1 tsp red onion whitefísh roe on the bread. >> Finally top butter for frying the toast with finely chopped red onion and lemon decorate it with a slice of lemon and a small sprig of dill. >> Enjoy with a glas dill

Swerea IVF AB of white wine! Starter Argongatan 30, Box 104 Cooking Time: 30 min. 43122 Mölndal Phone +46 31 706 60 00 Fax +46 31 706 63 63 Email [email protected] www.swereaivf.se

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Swedes like to eat proper and nutritious rich food. Eating habits are different in northern and southern Tjälknöl with cream-stewed chanterelles parts of the country. Traditional food from the diffe- Preparation Ingredients rent provinces are cooked with ingredients that are Set the oven to 75° C (165° F). >> Put the frozen steak in an oven safe vessel 1 kg boneless frozen roast easily found in the area, like berries, mushrooms, fish and then into the oven for 8-10 h. >> Put in a thermometer after half the time elk (or Beef) .When it shows 70° C (160° F) the meat is medium. >> Mix the brine and let it Ingredients | salt brine and shellfish in the west coast and game meat in boil up and cool down. >> Put the meat in a plastic bag. Pour over the brine, 6 dl water the north. Swedish Vodka is a tradition and will be tie the bag and put it in a suitable bowl. Let stand for 5 h in the fridge. >> 1 dl salt especially used at the crayfish party in August and at Before stewing fry scallions with the chanterelles mix milk and liquid from 1 tbsp crushed black pepper chanterlles together. >> Make the stew with all ingredients. >> Serve the meat Ingredients | stew Christmas dinner. cold and thinly sliced with stew and e.g. fried potatoes. 400g can with yellow This is a dish from Northern , and translates roughly to “frost lump”. It is chanterelles in water Main Course Main Course roasted from frozen condition at a low temperature, ca 75° C (165° F) C for 2 scallions 8-10 h. 2 tbsp plain white flour 3 dl liquid (milk + liquid from the chanterelles) 3 dl cream salt and black pepper 114 115

Lingonberry parfait on a gingerbread base

Lingonberry parfait on a gingerbread base Preparation Ingredients Whip cream, egg yolks, sugar and vanilla sugar. Add stirred lingonberry and 5 egg yolks enjoy your meal! half of the frozen lingonberry and blend. >> Whip the cream and blend 1 dl granulated sugar with the lingonberry mix. >> Pour into a baking tin and put in the freezer, 1 tsp vanilla sugar 1 h. >> Mix gingerbread/butter in a mixer. >> Cover the parfait with a layer 1 dl stired longonberry of gingerbreadcrumbly. Flatten the surface. >> Put back in the freezer, 4-6 h. 1 ½ dl frosen lingonberry Trevlig måltid When serving, rinse the tin under running water for a few min so that the 3 dl cream parfait is released and bring out out on a serving plate. >> Garnish with 15 gingerbread Dessert Dessert frozen lingonberry. 25 g butter Cooking Time: 45 min + time in freezer

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Switzerland Lamb’s lettuce with egg

Preparation Ingredients First boil two eggs for 7 to 8 min. until they 200g lamb’s lettuce are well cooked. >> In the meantime wash 2 boiled eggs the lamb’s lettuce and arrange the salad oil onto four plates. >> Take the boiled eggs aceto balsamico (vi- out of the pan and peel them. Next, cut the negar) eggs into quarters and arrange them on the salt pepper TESTEX AG Schweizer Textilprüfinstitut lamb’s lettuce. >> Last, refine the salad with oil, Aceto Balsamico, salt and Gotthardstrasse 61, Postfach 2156 pepper. Starter 8027 Zürich Phone +41 44 206 42 42 Fax +41 44 206 42 30 Email [email protected] www.testex.com Switzerland

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Zurich sliced veal (züri-gschnätzlets) Zurich sliced veal (züri-gschnätzlets) Preparation Ingredients Fry veal quickly in butter until golden. Reserve on hot dish. >> Fry chopped 750 g thinly-sliced bite-sized onions or shallots together with mushrooms lightly in butter. >> Season well. pieces of veal >> Add wine and simmer until sauce reduces to about half, stirring constantly. 4 tbsp butter enjoy your meal! >> Add cream and heat, but do not boil. >> Add meat and chopped lemon 1 onion (or 2 shallots) peel. >> Mix ingredients, heat through and serve at once with Rösti, pasta or 250 g sliced mushrooms rice. >> Garnished with chopped parsley. ½ cup dry white wine En Guete! 1 cup cream 1 small piece lemon peel salt and pepper Main Course Main Course parsley

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Vermicelles

Preparation Ingredients Peel the chestnuts and cook them for about 40 min. in milk until they are 800 g chestnuts soft. Attention: Don’t let the chestnuts get burned! Perhaps add some more 500 ml milk milk. >> The formed puree must be solid though. Add sugar (1) and Kirsch. 3 tbsp. sugar (1) >> Next, whip the cream together with salt, sugar (2) and vanilla sugar. 4 tbsp. kirsch (schnaps) >>Then put the chestnut puree into a Vermicelle-squeezing machine and 2 dl sweet cream spread the puree on a plate. >> Last decorate the puree with whipped cream. 1 pinch of salt >> Serve immediately! 2 tbsp. sugar (2) Dessert Dessert 1 tbsp. vanilla sugar (according to taste)

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Switzerland Pumpkin soup (Kürbissuppe)

Preparation Ingredients Heat olive oil in a large pan over low heat. >> Add onion and chili pepper 3 tbsp olive oil and cook for 2-3 min until softend but not coloured. >> Add garlic, coriander, 2 onion, finely chopped ginger and cook stirring for 30 sec.. >> Add pumpkin, potato, vegetable stock 2 garlic crusted and bring to the boil. >> Turn heat to low and cover. Cook gently for 30 min. >> 1 chili pepper Allow to cool slightly, then blend in batches. >> Add cream and coconut milk 1 tbsp seesalt and reheat gently. >> Spice with seasalt and pepper. >> To be served with the 1 trace coriander ginger and pepper OEKO-TEX® Association | Secretariat wholewheat bred and garlicbutter.

700 g peeled, diced pumpkin Starter Gotthardstrasse 61 | Postfach 2156 1 large diced potato, 8027 Zürich Cooking Time: 40 min peeled Phone +41 44 20642 35 Fax +41 44 20642 51 6 dl vegetable stock Email [email protected] 1 dl thin cream www.oeko-tex.com 1 dl coconut milk Switzerland

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Macaroni from the alps (Älplermakkaroni)

Macaroni from the alps (Älplermakkaroni) Preparation | apple sauce Ingredients | Apple sauce For the apple sauce, peel and core the apples and slice them. >> Heat them 800 g apples with the cinnamon, lemon, sugar and water. >> Cook gently over a medium 1 cinnamon stick heat until soft. >> Discard the cinnamon and lemon. >> Leave the apple sauce ¼ lemon to cool and puree if necessary. 1-2 tsp sugar 1 dl water Preparation | macaroni Ingredients | Macaroni Boil the potatoes for 5 min. in plenty of salted water. >> Add the pasta and 500 g macaroni cook with the potatoes for about 10 min. until just soft. >> Drain and allow 100 g potatoes to dry. >> Heat the cream and add diced ham salt and pepper. >> Put the 100 g grated Chees potatoes and macaroni in a saucepan with the cream and ham bring to boil. Main Course Main Course 100 g ham or bacon >> Take the saucepan off and add the grated cheese. >> Fry the onions with 3 dl single cream butter an a frying pan until brown and crispy. >> Spread the onions over the 1 onion macaroni before serving! salt / pepper En Guete !

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En Guete ! Carrot cake (Rüeblitorte) Carrot Cake (Rüeblitorte) Preparation Ingredients En Guete ! First peel the carrots and grate them finely. Whisk the egg whites until stiff. >> 300 g carrot peeled, grated Beat the egg yolks together with sugar until stuffy. >> Mash a pitch of salt and 300 g almond grounded lemon juice and next almond and grated carrots. >> Add flour together with 200 g sugar baking powder. >> Finally add the stuffy egg whites carefull under the batch ½ lemon (juice) of doug. >> Funnel the douge in a buttered and floured round cake pan. >> You 60 g flour can dunnage the cake with carrots of almond paste (marzipan). 4 egg whites 4 egg yolks 1 tsp baking powder Dessert Dessert Cooking Time: 60 min. at 180° C (360° F) (in the middle of oven) pitch of Salt enjoy your meal! Icing: mix 250 g sugar powder with 2-3 tbsp lemon juice

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Syria Hummus dip Hummus Dip

Preparation Ingredients Drain chickpeas and set aside liquid from can. Combine remaining ingredients 16 oz can chickpeas in blender or food processor. >> Add ¼ cup of liquid from chickpeas. >> Blend or garbanzo beans for 3-5 min on low until thoroughly mixed and smooth. >> Place in serving ¼ cup liquid from can of bowl, and create a shallow well in the center of the hummus. >> Add a small chickpeas amount (1-2 tbsp) of olive oil in the well. >> Garnish with parsley (optional). >> 3-5 tbsp lemon juice enjoy your meal! Serve immediately with fresh, warm or toasted pita bread. >> Easy and tasty (depending on taste) recipe for the best hummus dip. 1 ½ tbsp tahini

2 cloves garlic, crushed Starter Cooking Time: 10 min. ½ tsp salt Hummus is one of the more popular middle eastern dips. Served with fresh or 2 tbsp olive oil toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.

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Meat kibbeh akras

Preparation Ingredients Ingredients | stuffing Wash burghul and drain then cover and ¾ cups burghul (or 350 g, fine) 2 tbsp vegetable oil set it aside for 1 h. >> Combine in a mixing 500 g lean minced beef 2 medium onions bowl the prepared burghul, minced beef, 1 small onion ½ kg minced lamb onion, mint, salt and spices. Mince the 1 tbsp fresh mint, 2 cubes MAGGI® Mutton ingredients 3 times using the meat electric chopped Bouillon , crumbled mincer (add some cold water to have soft 1 tsp salt ½ tsp seven spices dough if needed). Cover and set in the ¼ tsp ground black pepper 3 tbsp pine seeds, toasted fridge. >> Heat oil in a pan, add onion and ½ tsp ground cinnamon 1 tsp dried mint cook until tender. Add the minced lamb 1 tsp ground cumin 1 tbsp pomegranate molasses Main Course Main Course and stir until cooked and brown in color. 2 cups vegetable oil >> Add the crumbled MAGGI® cubes, arabic spices, pine seeds, dried mint and pomegranate molasses >> stir well. >> With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the center by pushing your finger through. >> Stuff with some cooked lamb mixture, close by pressing firmly. >> Fry the kibbeh in hot 120 deep oil until golden brown. >> Serve hot with green salad and fresh yogurt. 121

Syria Kunafa

Preparation Ingredients Grease a shallow oven dish. >> Separately place the shredded pastry in a large 5 cups kataifi shredded pastry bowl and add the BBQ ghee and mix thoroughly. >> Then take half of this 4 tbsp BBQ ghee (melted) mixture and arrange in the greased dish. Next mix the Kiri squares, sugar, rose 8 Kiri squares water and yoghurt until you get a smooth mixture. >> Then pipe a layer of the 3 tbsp plain yoghurt Kiri mixture, sprinkle the chopped pine nuts and finish with the remaining 2 tbsp rose water shredded pastry mixture. >> Bake it in the oven for 15 to 20 min. at 180° C 1 tbsp pine nuts (roasted and Hohenstein Institute Syria (360° F) or until it is golden. >> In the meantime prepare the sugar syrup by chopped) Mokambo Square, Etehad Street Dessert Dessert boiling the sugar, water and orange flavoured water together for about ten P.O.Box 16282, Aleppo Ingredients | sugar syrup Phone +963 21 264 3467 min. >> Pour the sugar syrup on top and the dish is ready to serve. 1 ½ cup sugar +963 944 73 3073 2 cup water Fax +963 21 264 3468 1 tbsp orange flavored water Email [email protected] www.hohenstein.com Syria

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Taiwan Soft Eggs

Preparation Ingredients Take out the eggs from Refrigerator. >> With eggs tea-spoon knock the top of the Egg slightly in order to break the egg shell off. >> Boil in water, water quantity must be over the egg. >> Put into the boiling water (keep on boiling, no need to turn down the heat) for TESTEX Swiss Textile-Testing Ltd Rm. 5, 20F., No. 77, Section 2 7 min. (not more than 7 min. but not less than 6 min. 30 sec., it depends on Dunhua S. Road | Da‘an District the egg size). >> Meantime, prepare a bowl of cold water with ice cubes. >> Starter 10682 Taipei City After 7 min. turn off the heat and insert immediately the eggs in the frozen Phone +886 2 2706 2828 cold water until ice cube melted >> Remove the shell and enjoy special and Fax +886 2 2706 0202 delicious soft centred eggs. Email [email protected] www.testex.com Taiwan

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Three cups chicken

Three cups chicken Preparation Ingredients Cut chicken Leg into pieces, clean up them and put into boiling water for 1~2 2 pc chicken legs min then pour out the water. >> Stir Fried Bow added with White Sesame 10 pc ginger Oil and Black Sesame Oil over a low heat then add Ginger and sauté it. >> 2 pc green onion Put Garlic Bulb in and sauté it until soft. >> Put Chili and Green Onion sauté 8 pc garlic bulb for a while then add cut Chicken Leg in sauté again. >> Finally, you can put 2 pc chili all seasoning into a Fried bow and cover until braise to dry. >> Add the Basil basil before serving. >> Now you can enjoy your delicious three cup chicken. Ingredients | Sauté Oil 1 tbsp white sesame oil 1 tbsp black sesame oil Main Course Main Course Ingredients | Seasoning 2 tbsp soy sauce 1 tsp vinegar 4 tbsp rice wine (or white wine instead) 1 tbsp sugar 122 123

Pineapple shrimp ball Pineapple shrimp ball

Preparation Ingredients Clean up the prawns and cut at back side then mix with SEASONING for a 15 -20 raw prawns while (about 10 minutes). >> Prepare 1 plate with Potato Flour then sprinkel 1 can pineapple slice on top of seasoning Prawn. >> Deep fry until then take out for few second the potato Flour put back to re-fry again for a second then take out put aside. >> Slice dried ½ lemon (juice and Pineapple then put into the hot boiling oil for a second. >> Heat the frying lemon peel) Pan then remove from heat , put into the Mayonnaise and Lemon Juice and Ingredients | Seasoning enjoy your meal! mix together. >> Put Fried Prawn and Pineapple into the Pan and top with 1 egg york Mayonnaise then put on the plate. >> Top with Lemon Peel, Enjoy your Dish salt and mayonnaise Dessert Dessert together. (salad dressing) corn starch Ingredients | Dressing 1 cup mayonnaise

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Thailand Thai fried wonton (giew tod)

Preparation Ingredients In a big bowl, add shrmips, pork, sugar, 15 wonton wrappers coriander root, garlic, fish sauce, and soy (eggroll wrappers) sauce. Knead until it becomes smooth 50 g medium-sized paste and mixed finely together. >> Place shrimps, cleaned, a wonton wrapper on your palm, and put shelled and deviened

a tsp of prepared mixture in the center. 150 g minced pork Hohenstein Institute Thailand 1 tsp sugar 801/301 (3rd Floor), Moo 8 Fold over and seal the edge with water or egg yolk. >> Heat oil in a wok over

2 tsp coriander root, finely Starter Phaholyothin Rd. | T. Kukhot, medium heat. Wait until hot, then deep fry for 3-5 min until golden brown chopped Lumlookkar | 12130 Pathum Thani and cooked thoroughly. >> Remove and drain. >> Transfer to a serving plate. 2 tsp minced garlic Phone +66 2 531 7371 >> Serve immediately with dipping sauce (and other fresh vegetables, such as Fax +66 2 992 5220 cucumber, tomato, etc.) 1 tsp fish sauce Email [email protected] 1 tsp soy sauce www.hohenstein.com sweet plum sauce/ sweet thailand chili sauce (for dipping) 3 cups oil for deep frying 124 125

Chicken massaman curry

Preparation Ingredients Heat a wok or large frying pan, over medium-high heat. Drizzle in the oil and cover while simmering. If you prefer a ½ - 1 Ibs chicken pieces 3 bay leaves swirl around >> Then add the onion, ginger, garlic, and chili. >> Stir-fry 1-2 min thicker curry sauce, leave off lid. >> Taste 1-2 medium potatoes 1 tsp turmeric to release the fragrance. >> Add the stock plus the following: lemongrass, curry, add more fish sauce or chili. If too 400 ml coconut milk (not lite) ¼ cup chopped unsalted dry- bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, sour, add a little more sugar. If too salty 1 small red pepper, roasted cashews white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, or sweet for your taste, add a touch more thinly sliced 1 tsp ground coriander and sugar. >> Stir with each addition and bring to a light boil. >> Add the tamarind or lime juice. If too spicy, add 1 medium tomato, 1 tsp whole cumin seed chicken, stirring to coat with the spicy liquid, then add the coconut milk and more coconut milk. >> Add a handful sliced ½ tsp white pepper cut into chucks potatoes. >> Stir and bring back up to a boil. >> Reduce heat more cashews and fold in. >> Transfer to 2 tbsp coconut oil (or vegetable) ¹/₈ tsp cardamon to low, or just until you get a good simmer. >> Simmer 30 - 40 min. stirring a serving bowl, or plate up on individual ¹/₃ cup onion, sliced 1 tsp tamarind, or substitute Main Course Main Course occasionally, until chicken and potatoes are tender. >> Add red pepper and plates or bowls. >> Top with fresh 1 thumb-piece ginger, 1 tbsp. lime juice tomato during last 10-15 min. >> Tip: if you prefer a more liquid curry sauce, coriander, if desired, and serve with Thai grated ³/₄ tsp shrimp paste (available jasmine rice. 4-5 cloves garlic by the jar at Asian stores) 1 red chili, sliced 2 tbsp fish sauce ½ cup chicken stock 2 tbsp fish sauce 1 stalk lemongrass, 1 tbsp palm sugar 124 minced 125

Thai rice balls in coconut milk (bua loi)

Preparation Ingredients Mix the rice flour with enough water to 3 cups glutinous rice flour make a stiff paste. >> The pandan essence 1 ½ tsp pandan essence should be added to the water before mixing 4 cups coconut cream enjoy your meal! with the rice flour. >> Knead well and then 2 cups sugar form pea-sized balls. >> Bring a large pot of 1 tsp salt water to a boil. Toss in the balls and remove 3 eggs (optional) when they float to the surface. >> Drain. Bring half the coconut cream to Dessert Dessert a boil, stirring constantly to prevent it from separating, then add the flour balls. >> When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream. >> Serve as dessert in small bowls. >> Thais often add sweet corn kernels to the final product. >> If serving this dish with eggs, bring in a separate saucepan water to a boil and reduce heat, crack eggs one at a time into the water. >> When eggs are done, remove from water and set aside. >> One egg should be added to each bowl prior to serving. >> Usually Thai desserts are served cold, but this one is unique as it is meant to be served 124 warm. Very fragrant and easy to make. 125

Enjoy your meal – all around the world! The world speaks OEKO-TEX® Tunisia Tuna brik

Preparation Ingredients Mix together tuna, parsley, parmesan 1 small onion (optional) cheese, salt and pepper. >> Spoon about ¼ of 1 six-ounce can of tuna the filling onto ½ of each wrapper, making 2 tbsp chopped parsley a well to hold most of the egg. >> Break an 2 tbsp grated parmesan egg into each well and fold wrapping into 4 sheets of brik (eggroll/ triangle shape to cover the mixture and the springroll wrappers ) CITEVE Tunisie 4 small eggs Immeuble Chraka Escalier B1er Etage egg. >> Seal both sides of the wrapping together. >> Fry in ½ inch of hot olive

olive oil for frying Starter 5000 Monastir oil. >> When brown on one side, flip over to continue frying. >> A couple min lemon wedges Phone +216 73 46 3207 on each side is enough if the oil is hot enough. >> Serve sprinkled with lemon +216 55 678 901 juice. Fax +216 73 46 4382 Email [email protected] www.citeve.pt Tunisia

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Tunisian lamb couscous

Tuna brik , tunisian lamb couscous and salad mechwiya Preparation Ingredients Heat the oil in a large saucepan, add the 900 g shoulder or leg of lamb and onions and brown on all sides. lamb, cubed >> Add the tomato paste and Harissa and 2 large onions, chopped cook for 5 min. stirring constantly. >> Add 4 tsp olive oil the peppers, mix well, then reduce heat and 2 tsp tomato paste simmer for 15 min. >> Add the remaining 2 tsp harissa vegetables plus enough water to cover 7.5 cm (3 inches). >> Continue to 3 cloves garlic, crushed enjoy your meal! cook for a further 1 h. >> Serve over the cooked couscous garnished with the salt chopped parsley and lemon wedges. 2 capsicums, chopped Main Course Main Course 2 turnips, chopped 4 carrots, chopped 400g potatoes, diced 400g couscous, cooked freshly chopped parsley 2 lemons, cut into 126 wedges 127

Samsa

Preparation Ingredients Put the water and ½ cup of the sugar in a saucepan over medium heat, stirring ²/₃ cup sugar until dissolved. >> Add the lemon juice and boil until syrupy. >> Remove from 1 ¼ cups water the heat and add the orange-flower water. >> Leave to cool. >> Preheat the 1 tbsp lemon juice oven to 180° C (360° F). >> Blend the ground almonds, orange peel, and 1 tbsp orange flower water cinnamon, and remaining sugar. Blend it together. >> Have the sheets of brik 1 ½ cups blanched almonds, ready, stacked under a damp cloth. Brush 1 sheet with olive oil. >> Cut the lightly toasted and oiled sheet into 3 lengthwise strips. >> Place a small spoonful of filling at the ground Dessert Dessert bottom of each strip. >> Fold the sides of the sheet strips over the filling, then 1 ½ tbsp finely grated orange roll the pastry up along the length. >> Brush inside the end of the pastry with peel oil and seal it. >> Brush with oil and put on a baking sheet. >> Repeat steps. 1 ½ tbsp ground cinnamon >> Bake for 15-20 min, until crisp and golden. It will be very flaky. >> Lower the 4 sheets of brik (eggroll/ pastries a few at a time into the hot syrup, letting them soak for about 3 min. springroll wrappers) >> Remove to a plate and sprinkle generously with sesame seeds. >> Leave 2 tbsp. olive oil , for brushing until cold before serving. lightly toasted sesame seed, for sprinkling 126 127

Enjoy your meal – all around the world! The world speaks OEKO-TEX® Turkey Grape leaves stuffed with rice (zeytinyagli yaprak sarmasi)

Preparation Ingredients In warm water, leave the rice for 30 min. then wash and drain it. >> If you use 2 cups rice fresh grape leaves, put the leaves in boiling water and cook for 5 min till they 1 tomato, diced are soft. Drain and remove the stems. >> If you use preserved grape leaves 1 tbsp tomato paste just remove the stems. >> Place the stems at the bottom of your pot (It is to 2 onions, shredded prevent burning the bottom layer) >> Place 3 tbsp olive oil in pan and let the 200 gr grape leaves, fresh/ Hohenstein Istanbul onions sauté until they change in color. >> Add the rice and stir a few min. >> preserved Tekstil Analiz ve Kontrol Hizmetleri ²/₃ cup olive oil Ltd Sirketi, Osmanaga Mah. Gazi- Then add tomatoes and tomato paste. >> After a while add 1 cup of hot water

3 cups water Starter osmanpasa Sok: No:12 and cook until the water evaporates. >> Finally add ½ cup olive oil, dried mint, ½ lemon, sliced 34714 Kadiköy | Istanbul black pepper, cinnamon, allspice, salt and sugar and mix them all. >> Place 2 tbsp dried mint Phone +90 216 338 03 -63, -64 or -65 leafs on a plate. >> Put ½ tbsp of filling on the larger end of it, fold the 2 sides Fax +90 216 338 05 30 in and roll it up like a cigarette. Do not roll too tight. >> Place them side by side ¼ tsp black pepper Email [email protected] in a saucepan. >> Place the lemon slices on the surface and 2 cups of warm ¼ tsp cinnamon www.hohenstein.com.tr water. >> Put a small lid or plate on top of them. >> Cover and cook on low ½ tsp allspice Turkey heat for 40 min, until the water is absorbed. Let cool. >> Arrange on a serving 1 ½ tsp salt dish and serve with lemon slices and yogurt. ½ tsp sugar 128 129

Stuffed eggplants with ground beef (karniyarik)

Stuffed eggplants with ground beef Preparation Ingredients Wash and peel eggplants. If they are slim, cut in half in length. If chubby, cut 1 lb eggplant them into four slices lengthwise. >> Then place them in a bowl and add water 1 cup oil for frying to cover. >> Leave them in water for 15-20 min. for better taste. Take slices and 1 onion, chopped dry with a cloth. >> Place the oil in a skillet and turn heat to high. Fry both 200 g ground beef, medium sides of eggplants till they become soft. Do not over fry. >> Place the fried 1 green pepper, chopped eggplants into a Pyrex dish and sprinkle some salt on top. >> With a spatula 1 tomato, diced (or 5 tbsp or spoon, smash them lightly to make them softer. >> Place ground beef to a crushed or diced tomato) skillet and without adding oil cook until it change color. >> Add the chopped ½ tsp salt onions and sauté them for 2-3 min. over low-medium heat. >> Then add the ¼ tsp cumin Main Course Main Course chopped pepper, tomatoes and salt. >> Saute for 3-4 min. and add spices. ¼ tsp black pepper >> Spread this mixture on the fried eggplants. >> For the sauce, place the Ingredients | Sauce warm water, sugar, salt and tomato paste in a bowl. Mix them and pour onto 3 tbsp crashed tomato (or 1 ½ the eggplants in Pyrex dish. >> Preheat oven to 195° C (375 -400° F) and bake tbsp tomato paste) for 18-20 min. >> Serve Stuffed eggplants with ground beef warm. Also you ½ tsp sugar can serve it with yogurt, ayran, cacik and pilaf. ¼ tsp salt 128 ½ cup warm water 129

Flour halvah (un helvasi)

Preparation Ingredients Let the butter melt in a pot and then add pine nuts (optional). >> Cook for 125 g butter about 3 min and stir in the flour. >> Cook stirring occasionally over medium 2 cups flour heat for 10-15 min. >> Meanwhile, heat the milk and water. Add the sugar in 1 cup milk and stir to dissolve. >> Once the flour turns yellowish and smells good, stir in 1 cup water the warm syrup. >> Stir continuously with a wooden spoon to get a smooth 1½ cup sugar mixture of flour. >> After stirring for about 5 min, turn the heat off and close 4 tbsp pine nuts (optional) the lid. >> Leave aside for about 10 min. >> Shape with a spoon using the sides Dessert Dessert of the pot. >> Take a big spoonful of halvah and press it towards the sides of the pot to give an oval shape. >> Place each piece of halvah over a serving plate. >> Sprinkle with cinnamon if desired. Af iyet olsun enjoy your meal! 128 129

Enjoy your meal – all around the world! The world speaks OEKO-TEX® USA Deviled eggs

Preparation Ingredients Cut the eggs in half, lengthwise. >> Remove 12 hardboiled eggs, the yolks and place in a mixing bowl. >> Put cooled and peeled the half eggs, minus the yolks aside. >> Add ¾ cup mayonnaise all other ingredients in the bowl with the 1 tsp dijon mustard yolks, and mix until smooth and creamy. ½ tsp Salt >> Place the yolk mixture in a pastry tube ¼ cup sour cream 1 tsp mixed herbs (parsley, Hohenstein Institute America, Inc. and pipe into the half egg whites. >> Garnish with paprika and chill until

chives, chervil, oregano) Starter 1688 Westbrook Ave ready to serve. NC 27215 Burlington Phone +1 336 269 0959 Fax +1 336 269 0959 Email [email protected] www.hohenstein.com USA

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Chicken pie

Chicken Pie Preparation | Pastry Ingredients | Pastry Let the cream cheese and butter reach room temperature and then mix all 8 oz cream cheese together until a firm dough is formed. >> Cover with plastic wrap and chill 2 sticks butter for 1 h or more (1 day in cooler is OK). >> Roll out ½ of dough and place in a 2 cups self rising flour round pie pan. >> The remainder of this dough is used to make a decorative Ingredients | Filling top crust. 1 small chicken boiled and cooled to room Preparation | Filling temperature Tear the small chicken into small pieces. >> Place the chicken into the pastry 1 can cream of Chicken lined pan and season with salt and pepper. >> Mix soup and broth and pour Soup over the chicken. >> For added richness add pats of butter as desired. >> Roll Main Course Main Course 1 cup good chicken stock out the remaining pastry and cut into any shape you like. >> Cook in a 175° C butter (350° F) oven until brown and bubbly, about 45 min. salt and pepper

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Vanilla ice cream with bourbon sauce

Preparation Ingredients Melt butter and sugar together, add bourbon vanilla ice cream and set fire to alcohol and let it burn off. >> 1 stick butter Immediately pour on ice cream and eat! 1 cup brown sugar 1 cup american bourbon Enjoy your meal Dessert Dessert Enjoy your meal

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Uzbekistan Shurpa (meat and vegetable soup)

Preparation Ingredients Wash the lamb and place it in a large pot. >> 10 cups water Add water and bring it to boil at medium- 750g fresh lamb, preferably heat. Do not overboil. >> When water is on the bone boiling, more foam will appear on the surface 1 large onion of the soup. >> Using a spoon (or spatula), 1 medium tomato remove foam. The water is supposed to be 1 medium carrot 1 green bell pepper Hohenstein Institute Uzbekistan clear. >> Keep on simmering on medium-low heat. >> Cover the pot and cook

2 potatoes Starter Zarafschon Str. 17 the meat for at least 2 h. >> Clean vegetables, wash and cut. >> Cut onions in 1 cup chickpeas previously 100047 Taschkent half, thinly slice tomato, cut carrots in small pieces, julienne peppers and cut soaked in water Phone +998 71 232 15 77 potatoes in half or fours. >> Open the pot and turn the heat to medium. >> Fax +998 71 236 14 37 When meat is almost cooked, add onions >> Stir in the cumin, black pepper salt Email [email protected] and salt as desired. >> Cook onions for about 15 min and add tomatoes. >> ½ tsp pepper www.hohenstein.com Cook for another 10-15 min. >> When tomato slices are nice and soft, add the ½ tsp cumin Uzbekistan remaining vegetables and cook until they are soft enough (20 min.). >> Place equal portions of vegetables to meat and pour over the soup. You can also 132 shred the meat and get rid of the bony part. Serve with dills or cilantro 133

Uzbek plov

Cut the meat into 2×2″ cubes. >> Slice the onions in ¼″ half circles. added. I would suggest to leave the garlic on top of the carrots until the Palov Ingredients >> Heat the pressure cooker on medium high heat, heat the oil, and start is ready. >> Wash the rice well at least 2-3 times. Drain the water and using a 750 g fresh lamb meat frying the meat. >> Add salt, ground cumin and black pepper. >> Fry until spatula place the rice over the carrots evenly. >> If water does not cover the 200 g lamb fat slightly brown on all sides and add onions. >> Fry onions along with the rice (1 inch above) feel free to add more. >> Let the water evaporate with the 2 medium onions meat until onions are soft and golden brown. >> Add all the water, mix it and lid open. >> Close the lid of the pot and in medium-high heat let it stand for 10 5 medium size carrots close the lid. >> Cook on medium-high heat for about 15-20 min. If you are min. or until the rice absorbs the water. >> Check every 2 min., because you do 3.5 cups rice (saleem basmati) using beef then you should give it a good 30 min to cook well. >> Meanwhile not want the bottom of the Palov burnt. >> In about 8 min., flip the top layer 2 tsp cumin seeds prepare the carrots for the next step. Clean, wash and julienne carrots. >> of the rice to keep the rice evenly moist. >> Once the water is absorbed, make 1 tsp freshly ground black Once the time is up for the pressure cooker, open and empty it to another a dome of rice and sprinkle whole cumin on top. >> Lower the heat to 2 (low), pepper large nonstick pot (or Kazan) and put the pot back on the stove (medium close the lid again and keep it that way for another 10 min. >> Remove the lid 3 tsp salt Main Course Main Course heat). >> There will be no need to wait for the water to boil, since it is going and try the rice. If it is well-cooked, then mix the ingredients well. >> Not that 6.5 cups water to be pretty boiled up in the pressure cooker. Place the carrots evenly on top fast! If you used garlic, this is the time to excavate it. >> Some people also like chickpeas and garlic of the meat and onions, but do not mix anything. Leave the pot like this for to take the meat out, cut it in smaller pieces and put on top of the Palov. >> If bulb (optional) 15 min on medium heat. >> Note: if you are using chickpeas and garlic, this the rice feels a little undercooked, do not hesitate, sprinkle some water and 200 ml canola oil is the time to include them. Rinse the chickpeas (previously soaked) and close the lid again for 5 min. distribute them on top. Drop the garlic. Garlic usually is removed once rice is 132 133

Uzbek walnut brittle Приятного аппетита! Preparation Ingredients Place the sugar, cinnamon, allspice, ginger and evaporated milk in a heavy ½ cup light brown sugar. saucepan and stir over a high heat for about 5 min. or until the sugar dissolves ½ tsp ground cinnamon. and the mixtures reaches soft ball stage (115° C (240° F) on a sugar thermometer). ¼ tsp ground allspice. >> Turn off the heat and quickly stir in the nuts and vanilla essence, making ¼ tsp ground ginger. sure the nuts are well coated. >> Turn out onto greaseproof paper. >> Allow to 75 ml evaporated milk. cool then break into chunks. 175 g walnut pieces. ½ tsp vanilla essence. Dessert Dessert Приятного аппетита! enjoy your meal!

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Enjoy your meal – all around the world! The world speaks OEKO-TEX® Vietnam Chicken, shrimps rolls

Preparation Ingredients Sauce: use sugar, fish sauce and lemon 100 g chicken breast juice, stirr well >> Put all other ingredients 50 g carrots (besides fried egg yolk) into the sauce, stirr 50 g green papaya well for some min., then press it well. >> Put 10 onion the rice paper on the dish. >> put the fried 50 g potatos slice egg yolk on top >> Then top it with 10 g chilli Hohenstein Institute Vietnam 100 g shrimps middle size 69/1 Pham Phu Thu, Phuong 11, remaining ingredients >> And finally roll it up.

5 g basil , peppermint Starter Quan Tan Binh, Ho Chi Minh City 10 g rice paper ( fresh), Phone + 84 8 6296 5229 50 pc shallot (asia shop) + 84 9 7976 4326 Fax + 84 8 6292 4700 5 eggs Email [email protected] 1 lemon www.hohenstein.com 200 g sugar Vietnam 20 g salt 5 g fish sauce (asia Shop) 134 135

Beafsteak with chinese scallion Beafsteak with chinese scallion

Preparation Ingredients Fry garlic brown , and put carrot in and stirr well >> Put beafsteak slice in 150 g beafsteak (sliced thin ) spices and roll up with carrot, chinese scallion inside, use flower of allium 50 g chinese scallion tuberosum to tie up. >> Fry to sides in hot oil, beaf cooked to medium 5 g flower of allium tuberosum 25 g carrot 40 g chicken powder 20 g garlic 2 g pepper cooking oil Main Course Main Course

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Tea with passion fruit

Preparation Ingredients Cut the figs into thin cross for his part and soak for a day. >> Squeezing one by 4 pcs passion fruit one by hand. >> Cook figs with water and baking soda.>> Drain and let cool 1 tsp tea (black tea ) for several h. >> In a large pot, place the figs on the fire, pour over them the 500 ml hot water chopped brown sugar and cinnamon. >> Add half cup water in which cooked Sugar figs.>> Cook over low heat. >> Stir gently and cover the pan. >> In the end, the Ice honey must appear somewhat thick. >> Serve the figs with a piece of cheese. Dessert Dessert

Chúc ăn ngon

134 enjoy your meal! 135

Enjoy your meal – all around the world! The world speaks OEKO-TEX® Notes Starters

Argentina Empanadas 9 Australia Pancetta wrapped barbecued prawns 11 Austria Frittaten (savoury pancake strips) 13 Bangladesh Mango juice 15 Belarus Rassolnik „pansky“ 17 Belgium Tomato-shrimp 19 Brasil Fried Cassava Balls with Cheese and Pepperoni 21

Bulgaria Shopska salad 23 Starter Cambodia Amok 25 Canada Baked brie with croutes and dippers 27 China Hot and sour rice noodles 29 China Longjing shrimp 31 Colombia Bandeja paisa 33

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Main courses

Argentina Grilled meat („Assado“) 9 Australia: Barbecued lamb with pea salad 11 Austria Tafelspitz (prime boiled beef) 13 Bangladesh Hilsa Pulao 15 Belarus Potato fritters „po-minsky” 17 Belgium Belgian carbonnade or Beef and Beer Stew with French fries 19 Brasil Hunter Style Chicken 21 Bulgaria Kapama with chicken 23 Cambodia Cambodian chicken curry 25 Main Course Main Course Canada Easy bouillabaisse 27 China Kung pao chicken 29 China Stewed pork ball in brown sauce 31 Colombia Bandeja paisa 33

137

Desserts

Argentina Panqueques com dulce de leche 9 Australia Pavlova 11 Austria Salzburger nockerln 13 Bangladesh Patishapta pitha 15 Belarus Cookies „small knots“ 17 Belgium Chocolate mousse 19 Brasil Roasted Pineapple with candied and dried fruits 21 Bulgaria Banitza with feta cheese 23 Dessert Dessert Cambodia Plei Ai 25 Canada Fool for love 27 China Double-skin milk 29 China Steamed „YangChengHu” crab 31 Colombia Bandeja paisa 33

136 137

Enjoy your meal – all around the world! The world speaks OEKO-TEX® Starters Starters

Czechia Kulajda, a sour soup from the bohemian forest 35 Great Britain Parsnip soup 61 Denmark Smørrebrød with pickled herrings 37 Greece Fava 63 Dominican Republic Hot mango salad 39 Hong Kong Apple and corn in chicken soup 65 Ecuador Fish onion (encebollado de pescado) 41 Hungary Hen soup in ede újházy style 67 Egypt Stuffed grape leaves 43 India Kerala tomato soup 69 El Salvador Sopa de frijoles negros 45 India Gujarati khaman dhokla 71 France Salt dried duck magret (duck breast) 47 India Haryali tikka 73 Germany “Lumpen” Salad (Swabian Mixed Sausagemeat Salad) 49 India Lamb soup 75 Germany Soup with Flädle (pancake strips) 51 Indonesia Asinan Betawi 77 Germany Frankfort Vegetable Soup “Through the garden” 53 Ireland Boxty 79 Germany Hochzeitssuppe (Wedding soup) 55 Italy Il Brusco 81 Germany Leek soup 57 Japan Sushi 83 Germany Cheese soup 59 Korea Bibimbob 85

138 139

Main courses Main courses

Czechia Kuba (Christmas fastin dish) 35 Great Britain Lancashire hot-pot 61 Denmark Smørrebrød and Fish filet 37 Greece Baked Cod with tomatoes 63 Dominican Republic Tilapia fillet with pine nuts - coconut rice and orange sauce 39 Hong Kong Llapingachos 65 Ecuador Llapingachos 41 Hungary Paprika chicken 67 Egypt Fattah with lamb chops 43 India Kerala fish curry (indian fish in a tangy coconut curry) 69 El Salvador Bean and cheese pupusas 45 India Gujarati kadhi 71 France Roasted Bresse chicken with Gratin Dauphinois 47 India Vegetable pulao and shahi paneer 73 Germany Swabian Potato Cake 49 India Mushroom biriyani 75 Germany Swabian roast beef with onions 51 Indonesia Indonesian beef rendang (beef simmered in coconut milk) 77 Germany Green Sauce (Grüne Soße) 53 Ireland Irish stew 79 Germany Westfälisches Zwiebelfleisch (westfalian onion-meat) 55 Italy Polenta e Bruscitt 81 Germany Dark beer goulash “german altbier-gulasch” 57 Japan Sukiyaki 83 Germany Saxon roasted pickled beef with dumplings 59 Korea Bulgogi 85

138 139

Desserts Desserts

Czechia Vdolky (muffins) 35 Great Britain Sticky toffee pudding 61 Denmark Smørrebrød with cheese 37 Greece Baked Quinces 63 Dominican Republic Dulce de mani 39 Hong Kong Coconut pudding with split peas 65 Ecuador Sweet figs (dulce de higos) 41 Hungary Gundel‘s walnut and chocolate pancakes 67 Egypt Om ali 43 India Carrot halwa 69 El Salvador Plátanos en miel (honey plantain) 45 India Asoondi 71 France Crème brulée 47 India Gulap Jamun 73 Germany Kerscheplotzer (cherry soufflé) (from Baden) 49 India Milk payasam 75 Germany Raspberry delight 51 Indonesia Sarikaya (pandan coconut egg custard with brown sugar) 77 Germany Frankfort „apple ränzjer“ (Frankfort apple pancake) 53 Ireland Bread & butter pudding 79 Germany Herrencreme (gents‘ cream) 55 Italy Sbrisolona 81 Germany Grillage-cake 57 Japan Shiratama Zenzai 83 Germany Saxonian eierschecke (custard topped cheese cake) 59 Korea Sujeonggwa (persimmon punch) 85

138 139 Starters Starters

Lithuania Lithuanian cold beet soup (šaltibarščiai) 87 Sri Lanka Vegetable soup 113 Malaysia Malaysian curry puffs 89 Sweden West coast toast with whitefish roe 115 Mexico Sopes de chorizo 91 Switzerland Lamb’s lettuce with egg 117 Pakistan Daal Maash 93 Switzerland Pumpkin soup (kürbissuppe) 119 Peru Peruvian Ceviche 95 Syria Hummus dip 121 Philippines Pork sinigang or sinigang na baboy 97 Taiwan Soft Eggs 123 Poland Żurek (sour rye soup) 99 Thailand Thai fried wonton (giew tod) 125 Portugal Codfish cookies 101 Tunisia Tuna brik 127 Romania Boeuf salad (“Salată de boeuf”) 103 Turkey Grape leaves stuffed with rice (zeytinyagli yaprak sarmasi) 129 Russia Borsch 105 USA Deviled eggs 131 Singapore Singapore Curry Puffs 107 Uzbekistan Shurpa (meat and vegetable soup) 133 Slovakia Cabbage soup with sausage 109 Vietnam Chicken, shrimps rolls 135 Spain Spanish Omelette 111

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Main courses Main courses

Lithuania Lithuanian cutlets 87 Sri Lanka Dhal curry 113 Malaysia Penang fried flat noodles / char kuey teow 89 Sweden Tjälknöl with cream-stewed chanterelles 115 Mexico Tampiqueña style meat 91 Switzerland Zurich sliced veal (züri-gschnätzlets) 117 Pakistan Chicken Tandoori 93 Switzerland Macaroni from the alps (Älplermakkaroni) 119 Peru Lomo Saltado 95 Syria Meat kibbeh akras 121 Philippines Adobo 97 Taiwan Three cups chicken 123 Poland Gołąbki (cabbage stuffed with rice and meat) 99 Thailand Chicken massaman curry 125 Portugal Codfish with bread 101 Tunisia Tunisian lamb couscous 127 Romania Cabbage rolls („Sarmale“) 103 Turkey Stuffed eggplants with ground beef (karniyarik) 129 Russia Beef stroganoff 105 USA Chicken pie 131 Singapore Singapore Hainanese Chicken Rice 107 Uzbekistan Uzbek plov 133 Slovakia Potato gnocchi with bryndza sheep cheese 109 Vietnam Beafsteak with chinese scallion 135 Spain Valencian paella 111

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Desserts Desserts

Lithuania Berry milkshake 87 Sri Lanka Fruit salad - sri lankan style 113 Malaysia Malaysian fried banana fritters / pisang goreng 89 Sweden Lingonberry parfait on a gingerbread base 115 Mexico Capirotada 91 Switzerland Vermicelles 117 Pakistan Badam kheer (sweet almond pudding) 93 Switzerland Carrot cake (Rüeblitorte) 119 Peru Leche Asada 95 Syria Kunafa 121 Philippines Halo-halo 97 Taiwan Pineapple shrimp ball 123 Poland Jabłecznik (polish apple cake) 99 Thailand Thai rice balls in coconut milk (bua loi) 125 Portugal Abade de priscs pudding 101 Tunisia Samsa 127 Romania Romania walnut cake („cozonac cu nuc“) 103 Turkey Flour halvah (un helvasi) 129 Russia Russian bliny 105 USA Vanilla ice cream with bourbon sauce 131 Singapore Bobochacha 107 Uzbekistan Uzbek walnut brittle 133 Slovakia Apple strudel 109 Vietnam Tea with passion fruit 135 Spain Sweet Toats (Torrijas) 111

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