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Buen Provecho! www.oeko-tex.com 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® Argentina Empanadas Empanadas Preparation Ingredients 5 - 6 scallions Sift the dry ingredients, add the cold lard. >> 2 cups flour ½ cup seedless raisins Beat the egg, add to the milk and add this 2 tbsp lard 2 tbsp dry oregano to the flour and lard. >> Roll out in small 1 egg 1 tbsp crushed red pepper quantities (discs) and fill with the meat ½ cup milk 1 tbsp ground cumin mixture. 2 tsp baking powder 2 tbsp spanish sweet paprika ½ tsp salt salt and pepper >> In a large skillet, heat caul fat. >> Add the 1 tbsp caul fat 2 roasted peppers, diced chopped meat and white scallion slices, and 0,5 kg bottom round or sirloin empanada dough discs saute until slightly browned. >> Add raisins Starter CITEVE Argentina 10 green olives, pitted and spices and cook until meat is cooked Av. Córdoba 612, 5º P. „A“ – (C1054AAS) 3 boiled eggs through. >> Stir in green scallion slices and roasted peppers. >> Let mixture Ciudad de Buenos Aires cool. >> Fill empanada discs with meat. >> Add 1 olive and 1 slice of egg. >> Seal Phone +54 (9) 11 15 68 02 23 24 the empanada. >> Bake in a preheated oven for 20 min. at 200 - 230° C (390° F). Email [email protected] >> Before placing in oven, brush with milk. www.citeve.com argentina 8 9 Grilled meat (“Assado”) Grilled meat (“Assado”) Preparation Ingredients MEATS: A typical “assado” will bring together in the barbeque different kinds 2 chorizos (sausages) of meat and cow parts that will be grilled slowly with no hurry. The meat for 2 morcilla an “assado” is not marinated at all; the only preparation is the seasoning with (black pudding) salt before and/or during the cooking time. Chimichurri, a sauce of chopped 4 chinchulines parsley, dried oregano, garlic, salt, pepper, onion, and paprika with olive oil (cow chitterlings) is normally used as an extra season in some cases as accompaniment. The 4 mollejas (sweetbread) “assado” is normally served with a mixed salad with tomato, lettuce and 2 asado de tira (ribs) onions. 4 vacío (flank steak) Cooking can be done “al asador” or “a la parrilla”. In the first case a fire is Main Course Main Course made on the ground or in a fire pit and surrounded by metal crosses (“as adores”) that hold the entire carcass of an animal splayed open to receive the heat from the fire. In the second case a fire is made and after the coals have formed, a grill with the meat is placed over. Martin Schemm_pixelio.de 8 9 Panqueques com dulce de leche Que aproveche! Panqueques com dulce de leche Preparation Ingredients enjoy your meal! Mix flour, olive oil, milk and eggs in a blender. >> Blend well and let it rest for 2 cups all-purpose flour 2 h. >> Heat a frying pan in high. >> Add a pat of butter and let melt. >> Pour a 2 tbsp olive oil thin layer of batter, make sure it covers all of the saucepan. >> When it starts 3 cups milk to brown (the corners should be a little bit crips), flip and cook for a min. or so 2 eggs on the other side. >> Remove and spread with dulce de leche. >> Roll (as you “dulce de leche” would a cigar) and serve hot. butter “Dulce de Leche”: Literally translated, “dulce de leche” means sweet of milk Dessert Dessert or milk’s sweet. It is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelized sugar. It can be bought in cans or glass jars like jams, in any grocery or supermarket. 8 9 Enjoy your meal – all around the world! The world speaks OEKO-TEX® 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 10 11 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. 10 11 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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