“This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun."

- Julia Child Our Mission Axxiome delivers solutions to the financial services industry, driving business and technology change through proven global expertise. Contents

Axxiome Argentina Empanadas Criollas...... 1 Asado...... 3 Chimichurri Sauce...... 5 Caramel Custard with Dulce de Leche...... 7

Axxiome Brazil Aipim Frito...... 9 Feijoada...... 11 Quindim...... 13

Axxiome Canada Québécois-Style Pea Soup...... 15 Pork Chops with Maple Dijon Cream Sauce...... 17 Canadian Baked Beans...... 19 Blueberry Grunt...... 21

Axxiome Colombia Patacones...... 23 Hogao...... 25 Rice with Coconut and Shrimp...... 27 Cocadas...... 29

Axxiome Germany Potato Soup...... 31 Jägerschnitzel...... 33 Cheese Spätzle...... 35 Apfelstrudel...... 37

Axxiome Italy Mozzarelline Fritte...... 39 Osso Buco ...... 41 Tiramisu...... 43

Axxiome Mexico Guacamole...... 45 Chicken Mole...... 47 Mexican Rice...... 49 Churros...... 51

Axxiome Netherlands Haringsalade...... 53 Hete Bliksem...... 55 Nonnevotten...... 57 Contents

Axxiome Poland Żurek...... 59 Rolady...... 61 Kluski Śląskie...... 63 Modra Kapusta...... 65 Makowiec...... 67

Axxiome Russia Shchi...... 69 Pelmeni...... 71 Napoleon Cake...... 73

Axxiome Singapore Siu Mai Dumplings...... 75 Prawn Mee...... 77 Strawberry Jelly Cheesecake...... 79

Axxiome Switzerland Appenzeller Cheese Soup...... 81 Zürcher Geschnetzeltes...... 83 Rösti...... 85 Chocolate Mousse...... 87

Axxiome UK Breaded Scampi...... 89 Steak & Ale Pie...... 91 Bread & Butter Pudding...... 95

Axxiome Uruguay Tortilla Española...... 97 Chivito Sandwich...... 99 Crepes with Dulce de Leche...... 101

Axxiome USA Cobb Salad...... 103 Chicago Deep-Dish Style Pizza...... 105 Key Lime Pie...... 109

* All recipes are based on 4 servings

Axxiome Argentina Empanadas Criollas Ingredients:

Filling (Ham & Cheese): Filling (Vegetarian): Dough: ½ lb ham 1 cup cooked spinach 2 lbs white flour ½ lb mozzarella cheese 1 egg 1 egg 1 tbsp grated cheese 1 tbsp grated cheese Salt to taste 1 egg Salt and pepper to taste Water ½ cup white sauce ½ lb butter

Preparation:

Filling: Mix ingredients for preferred filling and set aside.

Dough: Combine flour and salt in a bowl. Mix the butter with the egg and water until reasonably well combined. Turn out on a floured surface and knead until smooth.

Leave 15 minutes to rest, covered with a moist cloth.

Roll the dough until it is 3 mm thick. Cut circles approximately 6 inches in diameter.

Assembly: Place a portion of filling in the center of each circle of dough. Lightly brush the edges with water and fold the dough over the filling.

Crimp the edges securely by pressing them with a fork, or make overlapped small folds along the edges, as a sort of seam called “repulgue”. Make sure it remains securely closed.

Baked: Preheat the oven to 375°F (180°C). Arrange the empanadas on a buttered cookie sheet. Brush the tops lightly with egg yolk or butter and bake until light brown. (approx. 15 minutes)

Fried: Heat enough oil to cover the empanadas in a saucepan over high heat. When very hot, sink the empanadas until light brown. (approx. 5 minutes) Verify the temperature of oil. It must be very hot. Throw a small piece of bread into the pan to check it. The bread will be surrounded by bubbles when oil is ready.

- 1 - - 2 - Axxiome Argentina Asado Ingredients:

1 pork/meat sausage (chorizo) per person 1 blood sausage (morcilla) per person Short ribs, 1 lb per person, cut in strips of about 10 cm wide (asado de tira) and between 30 cm to 60 cm long Flank steak, 1 lb per person

Preparation:

Pat cooking salt on both sides of the meat before putting it on the grill. Use a good quantity: the meat will take whatever it needs and the rest can be removed later from the surface of the meat. Do not cut the meat. Only cut it if you don’t have enough space in the grill.

Starting the Asado: First of all you will need: • A place to make a fire. • A rectangular grill with a base to put the red hot charcoal. You must see the red hot charcoal from above the grill. The distances between the grill and the base can be variable in order to make the asado faster or not. • A small square shovel with a handle of about 60 cm long to transport the red hot charcoal from the fire to the base below the grill. • A stick of about 60 cm to spread the red hot charcoal at the base of the grill. • A long fork and a long knife, both with wooden handle. • Matches.

Cooking: • The cooking is done by the heat of the red hot charcoal, not by flames. • Once you have the grill clean and hot, transfer red hot charcoal from the fire to the base of the grill. Try to make a sort of bed that covers the same surface that the meat and sausages will cover on the grill. • First put the pork/meat sausages. These are the first to be served. • Wait to put the blood sausages at the end, just a few minutes before serving the pork/meat sausages. • A few minutes later put the ribs strips with the bones looking to the grill, and the flank steak. • All these meat must have been already salted. • When you see that the meat is almost cooked, turn it to cook evenly.

May be served with salads or vegetables.

- 3 - - 4 - Axxiome Argentina Chimichurri Sauce Ingredients:

1 tbsp white balsamic vinegar 2 tbsp fresh lemon juice Zest of 1 lemon 3 medium garlic cloves, peeled 2 medium shallots, peeled 1 cup fresh basil, packed 1 cup fresh cilantro, packed ½ cup fresh mint leaves, packed ½ cup fresh parsley, packed ½ cup extra virgin olive oil ½ tsp sea salt ½ tsp freshly ground black pepper Pinch of dried crushed red pepper

Preparation:

Combine all ingredients in a food processor and puree until combined and fairly smooth. Leave just a bit of texture.

Transfer to a storage container and keep cold until ready to use.

Remove from refrigerator about 30 minutes before serving.

If serving as a dip, drizzle with a bit of olive oil.

The word “chimichurri” is rumoured to have originated when the British were captured after the British invasions of the Río de la Plata. The prisoners asked for condiment for their food mixing English, aboriginal and Spanish words. According to this story, che-mi-curry stands for "che mi salsa" (a rough translation is, “hey give me condiment” or “give me curry”). The word then corrupted to chimichurri.

- 5 - - 6 - Axxiome Argentina Caramel Custard Ingredients: with Dulce de Leche

2 cups milk ¾ lb dulce de leche 4 eggs Sugar

Preparation:

First, caramelize the mold the custard will set in. An aluminum flan mold that seals is recommended, so a pressure cooker may be used.

Put the sugar with a bit of water in the mold and place it over heat. In a few minutes, the caramel will be ready. Do not let it brown too much.

Spread the caramel evenly in the custard mold.

Use a blender to mix the milk, eggs and dulce de leche. The dulce de leche should already be sweet enough, but this is the time to add extra sugar if a sweeter flavour is desired.

Close the mold and place it inside the pressure cooker with water halfway. Cover the cooker and steam for 20 minutes. When steaming is over, remove the custard mold, uncover it and let it stand covered with a wet kitchen towel.

When cool, refrigerate and serve cold.

This kind of dessert tastes better the next day!

Tip If a sealable custard mold is not available, the custard may be baked in a bain-marie by placing the mold into a container with water at 180º C until well set (about 40 minutes).

- 7 - - 8 - Axxiome Brazil Aipim Frito Ingredients:

2 lbs fresh or frozen yuca root Kosher salt Vegetable oil for frying

Preparation:

Peel the yuca, cut into large pieces, and remove the fibrous inner core of the root.

Bring a large pot of salted water to a boil and cook the yuca until it starts to turn translucent and can be pierced easily with a fork, about 20-30 minutes. Drain thoroughly.

Check yuca for any remaining fibrous pieces and remove. Cut yuca in thick wedges.

Heat 2 inches of vegetable oil in a heavy frying pan over medium high heat.

When oil is hot, fry yuca in batches, turning occasionally, until golden brown.

Carefully remove yuca from pan and place onto a plate lined with paper towels.

Sprinkle yuca with kosher salt and serve hot.

Yuca fries are naturally gluten-free, dairy-free, super quick to prepare, and a vegetarian dish!

- 9 - - 10 - Axxiome Brazil Feijoada Ingredients:

1¾ lb black beans ¾ lb smoked bacon ¾ lb dried beef ¾ lb pork ribs ¼ lb smoked pork sausage 2 big chopped onions 5 tomatoes 3 cloves of garlic 1 cup rice Black pepper and salt

Preparation:

Soak the beans, as well as the dried beef overnight.

Drain the beef and place it in a big pan with water, together with the pork ribs, the bacon and the pork sausages. Bring to a boil over high heat. Once boiling, reduce heat.

Boil the beans in a separate pan. Strain them when ready and keep the bean stock.

Fry the onions with the chopped garlic until the onions become transparent. Then add peeled tomatoes and cook over low heat for 20 minutes.

When this stirfry is ready, add the beans. Mash some of the beans with a fork and add a cup of the stock. Simmer the mixture, stirring constantly, for 20 more minutes.

Prepare the white rice with two spoons of oil and a clove of garlic.

Finally, serve the beef chopped into pieces on one side of the plate and the beans on the other side. Then add some rice.

- 11 - - 12 - Axxiome Brazil Quindim Ingredients:

1 cup water ½ lb sugar 8 egg yolks 1 cup grated coconut 1 tsp vanilla extract Melted butter

Preparation:

Boil the water with the sugar in a small pan over high heat and stir with a wooden spoon until the sugar is dissolved. Stop stirring and boil for ten minutes.

Beat egg yolks in a bowl.

Once thick syrup is achieved (ready when syrup drops are placed between the thumb and forefinger and a consistent thread is formed when the fingers are pulled apart) let it cool in a separate container. Add the yolks little by little.

Add the coconut, melted butter and vanilla extract to the mixture.

Prepare the baking tins generously with butter and sprinkle them with sugar. The baking tins should be small.

Pour the mixture into the baking tins to 2/3 full.

Bake in a bain-marie (double boiler) for ten minutes until they swell and set firmly. Allow to cool and remove them from their molds. Arrange them on a tray in paper cups and refrigerate.

- 13 - - 14 - Axxiome Canada Québécois-Style Pea Soup Ingredients:

1 smoked ham hock (about 1 lb) 1 tbsp vegetable oil 1 large onion, finely chopped 2 each carrots and stalks celery, finely chopped 2 cloves garlic, minced 2 bay leaves ½ tsp each salt and pepper 4 cups sodium-reduced chicken stock 2 cups water 2 cups dry green or yellow split peas 3 green onions, thinly sliced

Preparation:

Using paring knife, peel off and discard skin from ham hock. Trim off and discard fat. Set aside.

In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.

Add stock, peas and water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1 ¾ hours.

Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In food processor, purée half of the soup; return to pot along with meat. Garnish with green onions.

Tip After removing the ham hock, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.

Will keep in a covered container for 2 days in the fridge.

- 15 - - 16 - Axxiome Canada Pork Chops Ingredients: with Maple Dijon Cream Sauce

4 one-inch thick cut, bone-in pork chops 2 tbsp unsalted butter, divided ¼ cup diced onion ¼ cup extra virgin olive oil ¾ tsp salt ¼ tsp black pepper 2 tbsp Crown Royal Maple whiskey (apple juice OR 1 tbsp regular whiskey + 1 tbsp 100% maple syrup can be substituted) 2 tbsp Dijon mustard ¾ cup heavy whipping cream (or half & half) ¼ tsp dried thyme Chopped fresh parsley for garnish, optional

Preparation:

Preheat oven to 350°F (175°C).

Sprinkle salt and pepper on both sides of the pork chops; set aside.

Sauté onion with 1 tablespoon of butter in a heavy-bottomed, oven-safe skillet for about 3 to 5 minutes over medium heat, or until soft and beginning to brown. Remove the onions from the pan and hold in a small bowl until later.

Turn the heat up to medium high. Place the remaining butter in the pan with the extra virgin olive oil. Sear the pork chops until golden brown on each side—about 3 minutes per side. Turn off the stovetop, and place the skillet in the oven. Bake the chops in the skillet at 350°F for 12 minutes, flipping the chops at mid-way, or until done to your liking.

Remove the skillet from the oven. Transfer the pork chops to a plate, tenting with aluminum foil to keep warm.

Remove all but 2 tablespoons of the juices from the pan. Set the skillet over medium heat on the stove top. Pour the Crown Royal into the pan, and allow to bubble for a minute. Stir in the Dijon mustard, whipping cream, and dried thyme, bringing the sauce to a boil. Continue to stir for two minutes while the sauce boils and thickens. Reduce the heat to low and stir in onions, heating until warmed through.

Spoon the sauce over the pork chops to serve. Garnish with freshly chopped parsley, if desired.

Serve with baked beans, or your favourite vegetable and side dish.

- 17 - - 18 - Axxiome Canada Canadian Baked Beans Ingredients:

2 cups dried white pea beans, washed and picked over 1 medium onion, chopped ½ cup salt pork, finely diced ( or bacon) 2 tbsp vinegar Salt, to taste ¼ cup mild flavoured molasses ¼ cup ketchup ½ tsp dry mustard 1 tbsp brown sugar Salt and pepper, to taste

Preparation:

Soak beans in cold water to cover them overnight, DO NOT DRAIN.

Place beans, and water in which they were soaked, in a saucepan and simmer for ½ hour.

Place beans in a mixing bowl; add all remaining ingredients. Mix well.

Add additional water, if desired.

Pour into a casserole pot/dish, cover and bake at 300°F (150°C) for 6 to 8 hours, removing cover during last ½ hour of baking.

Add boiling water 2 to 3 times to keep beans moist and covered with liquid, stir occasionallly. Do not add water during last ½ hour of baking.

- 19 - - 20 - Axxiome Canada Blueberry Grunt Ingredients:

Sauce: Dumplings: 4 cups wild fresh or frozen blueberries 2 cups all purpose flour ½ tsp ground nutmeg 4 tsp baking powder ½ tsp ground cinnamon ½ tsp salt ¾ cup granulated sugar 1 tbsp granulated sugar 1 tbsp lemon juice 2 tbsp butter or shortening ½ cup water Milk

Preparation:

In a large saucepan with cover, heat berries, nutmeg, cinnamon, sugar, lemon juice and water; boil gently until well blended and slightly cooked down. In a mixing bowl sift flour, baking powder, salt and sugar. Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce.

Cover tightly with a lid and simmer for 15 minutes (no peeking!). The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dish. Ladle sauce over top; serve with whipped cream. Scrumptious!

Why is it called “Grunt”?

Some say it is because the blueberries make that sound when they are boiling, but maybe it is because it is soooo good, and it makes you feel so happy – that the only sound you can make is a grunt.

Blueberry Grunt is a dish from Nova Scotia, where blueberries are really abundant. It’s clever and easy, comprised of dumplings, boiled in a sweet berry mixture.

Try it, and it may provoking some happy grunting in your house too!

- 21 - - 22 - Axxiome Colombia Patacones Ingredients:

2 large green plantains Vegetable oil for frying Salt to taste

Preparation:

Peel the plantains and cut cross-wise into ½” inch slices.

In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat.

Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.

Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼” inch thickness.

Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter.

Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt, to taste, transfer to a serving plate and serve hot with guacamole, hogao (tomato sauce) or sour cream.

Tostones are a staple of Latin American countries and the Caribbean, including Cuba, Puerto Rico, Dominican Republic, Nicaragua, the north coast of Honduras, and Haiti (where they are known as banan peze and are often served with the traditional Haitian griot or pikliz).

The dish is known as Patacones in Ecuador, Peru, Venezuela (Zulia State), Colombia, Costa Rica, and Panama. In Nicaragua, Honduras, Cuba, Guatemala, Puerto Rico, Dominican Republic and in most of Venezuela, they are known by the name tostones.

In the Dominican Republic they are also known as "fritos verdes".

- 23 - - 24 - Axxiome Colombia Hogao Ingredients:

3 tbsp vegetable oil 1 cup chopped scallions 2 cups fresh chopped tomatoes 1 clove garlic, minced 1 teaspoon ground cumin ¼ tsp salt ¼ tsp ground pepper

Preparation:

Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.

Reduce the heat to low, add the salt and cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.

Hogao, also known as criollo sauce, is typically used in Colombian cuisine. It is made with long green onions, tomatoes, garlic, cumin, salt and pepper and sautéed during the cooking process.

It is used for meats, arepas, rice and other dishes, and can complement the famous bandeja paisa.

The recipe varies from region to region. Its name comes from the old use of the verbs 'ahogar' and 'rehogar' that reference a slow cooking technique.

- 25 - - 26 - Axxiome Colombia Rice with Coconut and Shrimp Ingredients:

1 lb large shrimp, peeled and deveined ½ tbsp chili powder 1 tbsp onion powder 2 cups long-grain white rice 3 tbsp olive oil, divided 4 cups coconut milk (fresh or canned) 4 tbsp sugar 1 tsp salt, divided ¼ tsp fresh ground pepper 1 tbsp chopped fresh parsley 1 bay leaf

Preparation:

Place the shrimp in a plastic bowl and add 1 tablespoon of olive oil, chili powder, onion powder and ½ teaspoon of salt. Refrigerate for 15 minutes.

Heat the oil in a medium pot over medium heat.

Add the rice, sugar, ½ teaspoon salt and pepper, stir until well coated.

Add the coconut milk and bay leaf, and bring to a boil for about 5 minutes, reduce the heat to low and add the shrimp. Cover and cook for 20 to 25 minutes or until the rice is just tender and the liquid is absorbed.

Remove from the heat, discard the bay leaf. Add the parsley, let it sit for 5 minutes and serve hot.

- 27 - - 28 - Axxiome Colombia Cocadas Ingredients:

1 large coconut ½ lb sugar Vanilla extract ½ cup milk 1 small can of condensed milk (optional) 1 pinch ground cinnamon 1 egg white

If condensed milk is used, less sugar will be necessary.

Preparation:

Beat the egg white until stiff.

Grate the coconut, add the egg white, sugar, the milk and a bit of vanilla.

Heat on medium-low temperature on the stovetop. Stir constantly until it comes off the pan.

Allow to dry and harden.

Cocadas are usually sold on the streets and beaches around the country.

Cocadas are very easy to make and keep fresh up to two weeks in the fridge.

- 29 - - 30 - Axxiome Germany Potato Soup Ingredients:

6 slices thin bacon, cut into 1-inch pieces 1 whole medium onion, diced 3 whole carrots, scrubbed clean and diced 3 stalks celery, diced 6 whole potatoes, peeled and diced 8 cups low sodium chicken or vegetable broth 3 tablespoons all-purpose Flour 1 cup milk ½ cup heavy cream ½ tsp salt, more to taste Black pepper to taste 1 tsp minced fresh parsley 1 cup grated cheese of your choice

Preparation:

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes start to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to two thirds of the soup and blend in a food processer until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up, seasoning to taste. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Tip If using a blender to purée, allow the soup to cool, or use smaller quantities. Heat will cause pressure to build and the lid will pop off!

- 31 - - 32 - Axxiome Germany Jägerschnitzel Ingredients:

4 veal scallopini Salt, pepper 2 tbsp butter or canola oil ¼ lb champignons or other mushrooms ½ tbsp flour 2 tbsp cream 6 tbsp white wine

Preparation:

Dry the veal with paper towels, tenderize with a meat mallet evenly on both sides, lightly season with pepper on both sides. Fry veal in butter or oil on medium heat in a cast iron or stainless steel skillet until golden brown on both sides for about 10 minutes total.

Season lightly with salt, remove from skillet and set aside, keeping the veal warm (cover with tin foil). Stir in the finely sliced mushrooms, sauté until tender, dust with the flour, season with salt, stir, add the wine and cook on medium heat for several minutes until sauce is thickened.

Add the cream at the end, stir and remove skillet from heat. Plate the veal and spoon the sauce on top. Serve with Spätzle or mashed potatoes.

Jägerschnitzel at its core is a thin cutlet of meat served with a mushroom gravy.

Traditionally you would not flour or bread a cutlet for jägerschnitzel, just a light coating of flour. Do not bread it, though. That’s Wienerschnitzel, or Milanese. Both are good, just different.

Potatoes — boiled, mashed or in a salad — are a traditional side dish. It is a manly meal, and the only green thing allowed is, occasionally, parsley.

- 33 - - 34 - Axxiome Germany Cheese Spätzle Ingredients:

¾ cup all-purpose flour ¼ tsp ground nutmeg ¼ tsp salt ⅛ tsp pepper 1½ eggs 3 tbsp 2% milk 1 tbsp and 1½ tsp butter ½ onion, sliced ¾ cup shredded Emmentaler cheese

Preparation:

Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and flour until the mixture is smooth. Let stand for 30 minutes.

Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in the cheese.

Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

Spätzle (diminutive of Spatz, and therefore literally “little sparrow”) are largely considered a Swabian speciality and are generally associated with the German state of Baden-Württemberg.

They are a type of egg noodle or dumpling of soft texture found in the cuisines of southern Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.

- 35 - - 36 - Axxiome Germany Apfelstrudel Ingredients:

6 layers phyllo dough ¼ cup brown sugar 1 stick butter 1 tsp cinnamon 3 granny smith apples, peeled, cored and diced 2 tbsp sugar ½ tsp cinnamon ½ cup raisins

Preparation:

Preheat oven to 350°F (175°C). Stack layers of dough brushing each layer with butter before topping with next layer. Brush top layer with butter.

In a bowl combine apples, raisins, sugar and cinnamon. Spoon filling down the left longside of phyllo rectangle. Fold top edge down and bottom edge up by about 2 inches to cover filling.

Roll dough up along long side to enclose filling. Brush log with butter and sprinkle with cinnamon sugar mixture.

Bake for 30 minutes or until golden and puffed.

Strudel dates back to the Habsburg Empire, and is found in pastry shops all across Germany, Austria, and central Europe.

It’s an excellent finish to a meal or a late-afternoon indulgence with a cup of coffee!

- 37 - - 38 - Axxiome Italy Mozzarelline Fritte Ingredients:

Olive oil 1 onion, finely chopped 1 clove garlic, crushed 1 can (28 oz) crushed tomatoes Salt and pepper to taste ½ tsp dried oregano Squirt tomato puree 6 to 7 fresh basil leaves 2 eggs, beaten Dried bread crumbs, as needed Small mozzarella balls in brine, drained Oil for deep frying Good knob butter

Preparation:

Sauce: Heat a saucepan with 2 tablespoons olive oil and fry the onion until soft and translucent. Add the garlic and cook for another minute. Add the tinned tomatoes, seasoning, oregano and tomato puree.

Stir well, bring to a boil then turn down to a simmer and cook for 1 hour. Place into a food process or blender, add fresh torn basil leaves and blend until the sauce is a thick purée. Pour into a bowl. Cool down and then chill.

Mozzarella: Use one bowl for beaten eggs and another bowl for bread crumbs. Dip the mozzarella balls first into the beaten egg and then roll in the bread- crumbs to coat. Repeat with the remaining balls. Then repeat the whole process so the balls have a double coating.

Heat some oil in a deep fryer or saucepan. While the oil is heating up, gently heat the tomato sauce (do not boil). When heated through add the butter to the sauce and mix well.

Gently add the mozzarella balls into the hot oil (approximately 5 minutes). The oil shouldn’t be too hot otherwise the bread-crumbs will burn and the cheese will not soften correctly. The bread-crumbs should be crispy and browned and the cheese firm but slightly fluid.

Serve on a plate with tomato sauce and fresh basil leaves to garnish.

- 39 - - 40 - Axxiome Italy Osso Buco Ingredients:

1 sprig fresh rosemary ½ cup vegetable oil 1 sprig fresh thyme 1 small onion, diced into 1 cm cubes 1 dry bay leaf 1 small carrot, diced into 1 cm cubes 2 whole cloves 1 small celery, diced into 1 cm cubes Cheesecloth 1 tbsp tomato paste Kitchen twine, for bouquet garni and tying the veal shanks 1 cup dry white wine 3 whole veal shanks (about 450 g per shank), trimmed 3 cups chicken stock Sea salt and freshly ground black pepper 3 tbsp fresh flat-leaf Italian parsley, chopped Plain flour, for dredging 1 tbsp lemon zest

Preparation:

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large casserole dish, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and set aside.

In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Sauté until soft and translucent, about 8 minutes.

Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.

Add the bouquet garni and 2 cups chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1½ hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place on decorative serving platter. Cut off the kitchen twine and discard. Remove and discard bouquet garni from the pot.

Pour all the juices and sauce from the dish over the shanks. Garnish with chopped parsley and lemon zest; serve.

- 41 - - 42 - Axxiome Italy Tiramisu Ingredients:

3 eggs separated ½ cup white sugar 2 cups mascarpone cheese (or cream cheese) 14 oz lady fingers 1½ cup strong espresso coffee 2 tbsp Tia Maria liquor Cocoa powder

9 x 12 inch pan

Preparation:

Beat egg white until stiff; set aside.

Beat egg yolks with sugar until thick.

Stir cheese, fold in egg whites, set aside.

Mix coffee and liquor, and then dip fingers in the mixture.

Arrange the fingers on bottom of the pan and top with cream mixture.

Alternate and finish with cream mixture.

Sprinkle with cocoa.

Chill for 4 hours.

Tip If using a larger container, add 1 cup whipping cream and an extra ½ cup coffee.

- 43 - - 44 - Axxiome Mexico Guacamole Ingredients:

6 avocados (soft, but not mushy) 2-4 garlic cloves, minced (depends on how much you like garlic) 1 lime, cut in half 1 medium tomato, diced ½ medium onion, diced Salt and pepper to taste Chopped cilantro (optional) 1 diced jalapeno pepper (optional) or 1 diced serrano pepper (optional)

Preparation:

Cut avocados in half, remove pit, and spoon avocado into a mixing bowl.

Add minced garlic and squeeze the juice of half of the lime into the bowl of avocado.

Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother).

Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining half of the lime (also add cilantro or peppers at this time).

Cover the bowl and refrigerate for 30-45 minutes.

Uncover and taste. Add salt and pepper as needed.

If you don’t give the resulting guacamole at least 4 stars, then you aren’t making it right! Serve with nacho chips, pita bread, or on sandwiches, fajitas, tacos...

You can make a bowl of guacamole in less time than it would take you to say, “Uno más cerveza, por favor!” Ok, almost less time.

- 45 - - 46 - Axxiome Mexico Chicken Mole Ingredients:

1 (4 lb) chicken, cut into pieces 6 dried guajilo chile peppers 5 black peppercorns 4 dried ancho chile pepperes Salt 6 tbsp canola oil ½ cup sesame seeds ¼ cup raisins 5 whole cloves ¼ cup whole blanched almonds 1 cinnamon stick ¼ cup hulled pumpkin seeds ½ tsp anise seeds 2 6-inch corn tortillas ¼ tsp coriander seeds 2.7 oz dark chocolate, broken into pieces Sugar

Preparation:

Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.

Toast the sesame seeds in a dry skillet over medium heat, tossing until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender, in the same skillet, toast the cloves, cinnamon stick, anise seeds and coriander seeds until fragrant, about 3 minutes. Add to the blender.

Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.

Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 mninutes. Add to the blender, along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.

Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar, and season with salt.

Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.

- 47 - - 48 - Axxiome Mexico Mexican Rice Ingredients:

12 oz tomatoes, very ripe and cored 1 medium white onion 3 medium jalapenos 2 cups long grain white rice 1/3 cup canola oil 4 minced garlic cloves 2 cups chicken broth 1 tbsp tomato paste (may omit if using canned tomatoes) 1½ tsp salt ½ cup fresh cilantro, minced 1 lime

Preparation:

Adjust rack to middle position and preheat oven to 350°F (175°C).

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear, about 1½ minutes.Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. (If you omit this step your rice will not be dry and fluffy)

Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry, stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn’t get too hot too fast or the oil will splatter. Reduce heat to medium, add garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1½ minutes.

Stir in broth, puréed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

Cover and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.

Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

- 49 - - 50 - Axxiome Mexico Churros Ingredients:

1 cup water 2½ tbsp white sugar ½ tsp salt 2 tbsp vegetable oil 1 cup all-purpose flour 2 quarts oil for frying ½ cup white sugar, or to taste 1 tsp ground cinnamon

Preparation:

In a small saucepan over medium heat, combine water, sugar, salt and vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

Heat oil for frying in deep-fryer or deep skillet to 375°F (180°C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

Combine ½ cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Tasty Spanish doughnuts!

- 51 - - 52 - Axxiome Netherlands Haringsalade Ingredients:

1 small jar of herring in sour cream (12 oz/ 350 g) 2 beets, boiled and peeled 1 large potato, boiled and peeled 1 large apple, crisp 6 tiny dill pickles 1 tbsp capers 1 small shallot or onion 2 tbsp mayonnaise 4 slices of white bread Butter

Preparation:

Dice the beets and potato. Peel, core and dice the apple as well. Chop the shallot or the onion, do the same with the dill pickles.

Take the herring pieces from the sour cream dressing and cut them in small pieces. Add two tablespoons of mayonnaise to the remaining sour cream, mix and toss this with the rest of the ingredients until the beets have colored everything red.

If you want you can add additional sour cream or mayonnaise or a few drops of vinegar.

Toast the bread, butter it on one side and serve it with the salad.

- 53 - - 54 - Axxiome Netherlands Hete Blicksem Ingredients:

8 large potatoes 4 apples (2 sweet, 2 tart) 4 slices of salted pork

Preparation:

Peel the potatoes and cut them into small cubes. Place them in a pan with enough water to cover them.

Peel the apples and remove the core. Cut them in halves and place them on top of the potatoes. Top this with the slices of salted pork.

Put the lid on the pan and bring to a boil. Simmer for twenty minutes or until the potatoes are done. Remove the pork, pour off the water (save some in a separate bowl) and mash the apples and potatoes.

If you think it is too dry you can add a tablespoon at a time of the cooking liquid. Adjust with salt and pepper if needed.

Slice the pork in narrow strips and mix it in with the mashed potatoes and serve.

Tastes great with a bit of mustard or piccalilli!

“Hot lightning” is an Old Dutch dish.

It probably owes its name to the hot temperatures, and the fact that mashed cooked apples and potatoes can easily stick to, and burn, the roof of your mouth.

- 55 - - 56 - Axxiome Netherlands Nonnevotten Ingredients:

½ cup of warm milk 2 tsp of active dry yeast Pinch of salt 1¾ cup of flour 2 tbsp of white sugar

Preparation:

Dissolve the yeast in the warm milk and mix into a soft dough with the flour, the butter, the sugar and a pinch of salt. Let the dough rest and rise for approximately 40 minutes. Divide the dough into ten equal parts. Roll each part into a long rope. Place a loose knot in it and set aside until all ropes are done. Cover loosely with plastic wrap.

Heat the fryer or a frying pan with oil to 375°F (190°C). Fry two or three ‘nonnevotten’ at a time until they look golden-brown. Stack them on a plate with paper towels to drain of the fat. When cooled down roll them in sugar. Serve them with a scoop of vanilla ice cream or warm fruit.

Nonnevot is a pastry dating back to the 17th century. Hailing from the town of Sittard, the pastry has traditionally been associated with carnival (Limburgian: Vastelaovend).

Nowadays it is sold year-round in regional bakeries. Its name: “nonnevot”, or “nun's bottom”, comes from the knotted shape of the pastry, resembling the knot on the back of a nun's tunic.

- 57 - - 58 - . Axxiome Poland Zurek Ingredients:

Soup: 1 cup each peeled soup vegetables (carrots, parsnips, celery root, leeks), chopped or grated on large holes of a grater 4 cups water ½ lb white sausage 3-4 potatoes, peeled and cut into 2 cm pieces 2 cups rye sour starter 1 tbsp all-purpose flour mixed with 4 tbsp water Ryemeal Sour: 1 garlic clove crushed with ½ teaspoon salt 2 oz rye flour 4 hard-boiled eggs (optional) 1¾ cups water boiled and cooled to lukewarm Salt, pepper Bay leaf Allspice Marjoram

Preparation:

Ryemeal sour: Mix together rye flour with lukewarm water. Pour into a glass jar or ceramic bowl that is large enough for the mixture to expand. Cover with clean cloth and let stand in a warm place for 4 to 5 days. The ideal temperature is about 18-22ºC.

Mix the liquid carefully twice a day with a clean wooden spatula and then cover again. If necessary, remove the foam that may form on the surface of the liquid.

On the third day, add garlic and mix well. This should make about 2 cups, or enough for the soup. If the sour isn’t used immediately, it can be stored, covered, in the refrigerator for up to a week. You can also buy and use already prepared ryemeal sour in the bottle.

Soup: In a large soup pot, bring soup vegetables, bay leaf, allspice and water to a boil. Reduce heat and simmer 15 minutes. Add sausage, return to the boil, reduce heat and cook another 30 minutes.

Remove sausage from the soup, slice when cool enough to handle, and set aside.

Add the potatoes and ryemeal sour to the stock. Bring to a boil, reduce heat to simmer and cook until potatoes are al dente. Whisking constantly, add flour-water mixture, sliced sausage and garlic-salt paste. Add salt if necessary, bring the soup to a boil. Reduce to a simmer and cook until potatoes are tender. Season the soup with marjoram and pepper.

Serve in heated bowls with rye bread and halfs a hard-cooked egg in each serving (if desired).

- 59 - - 60 - Axxiome Poland Rolady Ingredients:

8 thin sandwich steaks, trimmed and pounded ⅛ inch thick Grainy mustard 2 dill pickles, cut into thin strips 4 slices bacon, cut into thin strips 2 green onions, white and light green parts, cut into thin strips 4 tbsp canola oil, lard or clarified butter 4 tbsp all-purpose flour 3¼ cups beef stock 4 tbsp white wine 1 tbsp tomato paste Salt and pepper Bay leaf Allspice Sour cream Chopped green parsley

Preparation:

Spread a thin layer of mustard on the shorter end of each steak. Divide the pickles, bacon and onion in equal quantities and place on top of the mustard.

Roll the steaks into cylinders, enclosing the stuffing, and tuck in the sides, secure each end with string or toothpicks. Roll in flour and vigorously shake off any excess.

Heat oil in large pan and brown beef rolls on all sides. Remove meat, add the rest of flour to the pan, and cook to a light brown to make a roux. Stir in the stock, wine and tomato paste with bay leaf, allspice, salt and pepper. Bring to a boil and simmer 1 minute.

Return beef rolls to the pan and spoon over some of the sauce. Cover and cook over low heat 45 minutes to 1 hour, adding more liquid as necessary during cooking. Add sour cream at the end if desired.

When the rolls are cooked, transfer to a serving dish and remove the toothpicks or kitchen cord, if used, and ladle over the sauce. Finish with chopped parsley.

- 61 - - 62 - Axxiome Poland Kluski Slaskie Ingredients:

2 lbs potatoes ½ lb potato flour 2 eggs Salt

Preparation:

Boil the potatoes, let cool a bit and mash them.

Add the eggs and potato flour, mix everything. The dough should be like modeling clay. It can’t be too dry or your dumplings will fall apart in the water.

Form small balls (approx 2 inches) and make little hole in every dumpling with little finger - in Poland it depends on region.

Put dumplings into boiling salted water. Boil them approx. 3-4 minutes from the moment in which they touch the surface, time of boiling depends on the size of dumplings.

Silesian beef rolls, with dumplings and red cabbage is a very traditional recipe from our region – Silesia, situated in the South of Poland.

Our great-grandmothers used to cook this dish for their families, then our grandmothers, now our mothers cook it for us and we will cook it for our children in the future.

- 63 - - 64 - Axxiome Poland Modra Kapusta Ingredients:

1 lb red cabbage, thinly shredded 2 oz smoked bacon, diced 1 small onion, diced Spoon of canola oil, lard or clarified butter Salt, pepper and sugar Vinegar or lemon juice

Preparation:

Boil the thinly shredded red cabbage, for 5 minutes, adding not more than a cup of water.

Strain the cabbage and put into the bowl.

Heat oil on large pan, add diced onion and bacon, add to the cabbage when ready.

Season with salt, pepper and bit of sugar, add vinegar or lemon juice. Serve warm or cold.

- 65 - - 66 - Axxiome Poland Makowiec Ingredients:

Dough: Poppy Seed Filling: 1 pkg active dry yeast (¼ oz) ½ lb ground poppy seeds ½ cup warm milk ½ cup sugar ½ lb all-purpose flour 3 oz softened butter 1 cup sugar ½ cup hot milk 1 spoon of vanilla sugar Grated lemon rind ½ tsp salt Dried fruits and nuts (optional) 3 eggs (one is to spread on prepared roll before baking) 2 oz butter, melted

Icing: 1 cup of powdered sugar 1½-2 spoons of water with lemon juice

Preparation:

Grind the poppy seeds, then combine all filling ingredients. Beat well and set aside.

In a small bowl, dissolve yeast in the warm milk.

In a bowl combine flour, sugar, vanilla sugar, salt and 2 eggs. Add butter and yeast mixture. With the paddle attachment (if using a mixer) or by hand, knead until smooth. Dough will be sticky at this point.

Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until double in size. Punch down dough and turn out onto a floured surface, roll out and shape into a rectangle.

Spread the filling on a rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out. Place on a parchment-lined or greased pan, cover and let rise again until double in size.

Heat oven to 375°F (180°C). Brush tops of roll with blended egg. Bake 35-40 minutes or until roll is golden brown.

Remove from oven and cool. Dust roll with icing, if desired.

Tip You can use a 12 oz (1 can) poppy seed filling, instead of making your own.

- 67 - - 68 - Axxiome Russia Shchi Ingredients:

1½ lbs pork ribs 1 lb smoked ham 2 onions 1 tomato 2 carrots 1 lb pickled cabbage 3 potatoes 1 stick celery 1 small bunch parsley 2 bay leaves 8 black peppercorns Water Vegetable oil Salt, dill, parsley to taste

Preparation:

Prepare the broth, by placing pork ribs and smoked ham in water in a large pot, and bring to boil. As soon as the water boils, remove the foam, and reduce to medium heat. Add the peeled carrot, onion and parsley bunch to the broth.

To stew the cabbage, pour quite a bit of vegetable oil or butter into a pan over medium heat and spread the pickled cabbage (sauerkraut) evenly. Stir and add a few ladles of broth. Reduce heat, cover with a lid and simmer for one hour. Note the broth will boil away, so it will be necessary to periodically add more broth.

Dice the potatoes (about 4x4 cm) and add to the broth. Cut the remaining vegetables into smaller pieces and fry. Once the vegetables are cooked through add to the broth mixture.

Add spices to taste. Serve and enjoy!

- 69 - - 70 - Axxiome Russia Pelmeni Ingredients:

Dough: Filling: 2/3 cup buttermilk 1 lb ground turkey 1 tbsp sour cream 1 lb ground pork 2 large eggs 1 medium onion, finely diced 2 cups warm water 1 tbsp olive oil 1½ tsp salt 3 garlc cloves, pressed 7 cups plus 6 tbsp unbleached all-purpose flour ½ tsp ground pepper 3/4 tsp salt 1 tsp hot sauce (optional) Preparation:

Dough: Using the whisk attachment on medium speed, mix together the buttermilk, sour cream, water, eggs and salt until well blended.

Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended. Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup).

Add the rest of the flour 1 tbsp at a time until the dough no longer sticks to the sides of the bowl, and continue mixing for 5 minutes. Total mixing time is approximately 20 minutes from the time you start adding flour.

Place the dough on a lightly floured surface.

Filling: Heat 1 tbsp oil in a medium skillet. Add onion and sauté until golden and soft. Add garlic and sauté.

Mix together pork, turky, onion and garlic, salt, pepper and hot sauce (optional).

Preparation: Shape a portion of the dough into a 1 to 2" thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1½" circles with a rolling pin. Sprinkle rolling pin and surface with flour if needed.

Place 1 tsp pelmeni filling in the centre of each, close the edges and pinch together to close.

Place pelmeni evenly onto a well-floured cutting board and place in the freezer until completely frozen.

Cook from frozen in a pot of boiling water. Once they float to the top, boil for 3 more minutes. Drain and serve!

- 71 - - 72 - Axxiome Russia Napoleon Cake Ingredients:

1 lb package of puff pastry (Pepperidge Farm brand), thawed according to package instructions 2 eggs 1 cup light brown sugar (or ½ brown sugar, ½ white sugar) ½ cup milk 2 tbsp flour ½ lb (2 sticks) unsalted butter, room temperature ½ tsp vanilla powder (optional) ½ cup chopped walnuts

Preparation:

Whisk eggs and sugar in a medium sauce pan (do not beat, just mix). Whisk in milk and flour and put the pot on medium-low heat.

Cook the mixture, stirring occasionally (stir more often towards the end so the mixture doesn't get lumpy) until it becomes thick, like pudding.

Remove from heat and let cool for 15 to 20 minutes. In the meantime prep the puff pastry.

Once the mixture has cooled a little add softened butter to the cream and beat the mixture on medium/high speed for a few minutes. Add ½ tsp vanilla powder. The cream is ready!

Preheat the oven to 400°F (200°C).

Roll one of the puff pastry sheets onto a large sheet of parchment paper until the dough is double in size and nearly see-through. Thinner is better!

Cut the rolled out sheet into 4 equal squares (about 6" x 6" each). Poke holes all over the top of the pastry or it will puff up. Make sure to really poke all the way through the dough.

Place the parchment paper with dough onto a large cookie sheet. Bake for 12 to 13 minutes or until tops are golden. These are easy to burn, so keep an eye on them! Set pastry aside, and place the same parchment paper on a cool surface. Reuse the paper to roll out and bake the next sheet of pastry. Repeat for each sheet of pastry dough.

Once the frosting is finished, assemble the cake by placing one sheet of pastry on top of the other and spreading a generous amount of cream over the top. Repeat with all of the pastry. Before glazing the top, gently press down on the cake to make it more compact.

To make the topping trim the edges of the cake to make it more uniform. Crumble the cut off sections and sprinkle on top. Sprinkle ½ cup of chopped walnuts evenly over the top.

- 73 - - 74 - Axxiome Singapore Siu Mai Dumplings Ingredients:

Filling: Dumplings: 4 oz ground pork 10 square wonton wrappers 1 tsp toasted sesame oil 15 goji berries (or frozen peas or carrots) 1 tbsp peeled and grated fresh ginger Vegetable oil (optional if not using perforated parchment) 1 tbsp Shaoshsing rice wine or dry sherry 3 fresh shiitake mushrooms, stemmed and finely chopped 1 large scallion, green part only, finely chopped Dipping Sauce: 1 tbsp light soy sauce 1 tbsp hot Guilin chilli sauce Sea salt 1 tbsp light soy sauce 2 tsp cornstarch Ground black pepper

Preparation:

For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.

For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.

Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer).

Steam the dumplings until cooked, 7 to 8 minutes.

For the dipping sauce: Combine the chili and soy sauces in a bowl. Serve with the dumplings.

- 75 - - 76 - Axxiome Singapore Prawn Mee Ingredients:

Stock: For Blanching: 1 lb raw prawn heads and shells 8-12 large prawns, shelled and deveined 1 lb boned chicken, cut into pieces 1 lb yellow noodles 1 large onion, quartered ¾ lb rice vermicelli 1½ inches cinnamon stick ¼ lb bean sprouts 2 cloves Handful of kangkung (water convolvulus) 1 star anise 3 quarts water Thumbsize palm sugar Salt to taste

Chilli Paste: Garnish: 30 dried red chillies, deseeded and soaked in water Crispy fried shallots 10 shallots Hard-boiled eggs 3 cloves garlic 1 tbsp cooking oil

Preparation:

Prepare the stock: In a pot sauté the prawn heads and shells until caramelised. Then pour enough water to cover and simmer for 8 minutes. Drain and set aside.

Place chicken, onions, cinnamon stick, cloves and anise in another pot and cover with the rest of the water. Bring to boil and simmer for anoth- er 5 minutes. Drain and set aside.

Take the cooked chicken, shred the meat and set aside.

Combine the prawn stock and chicken stock in a pot. Add the palm sugar and salt to taste and simmer on low heat.

Put the chillies, a little water, shallots and garlic into a blender and grind until fine. Heat oil in pan and sauté the chilli paste until fragrant; add a pinch of salt. Remove and set aside

Set a pot of boiling water ready. Blanch all the blanching ingredients separately, drain and set aside.

To serve: In a deep bowl, put a portion of yellow noodles, rice vermicelli, kangkung and bean sprouts. Ladle the hot stock over the noodles. Top with some chilli paste, shredded chicken, 2-3 cooked prawns and garnish with fried shallots and hard-boiled eggs (optional).

- 77 - - 78 - Axxiome Singapore Strawberry Jelly Cheesecake Ingredients:

Crust 5 oz digestive biscuits processed or pounded into fine crumbs 2½ oz butter melted 20 x 20 cm (8 x 8 inch) tray or cake tin grease the bottom and sides with some melted butter

Cheesecake 1 level tbsp gelatin powder ¾ cup hot boiling water One block (½ lb) cream cheese softened at room temperature for about 3 hours 1 tsp vanilla extract 1½ oz icing sugar 5 strawberries cut off the top, half each strawberry lengthwise then trim the top into a “V” heart shape

Jelly One box (3 oz) strawberry jelly (Jello) ¾ cup boiling water ¾ cup cold water

Preparation:

Crust In a large bowl, combine biscuit crumbs and melted butter and mix well. Pour biscuit mixture into the tray, levelling the crust with a flat spatula. Allow to chill in fridge for about an hour, or until the crust is hardened.

Cheesecake Dissolve gelatin powder in a bowl of hot water, allow to cool for a few minutes. Meanwhile, add softened cream cheese, vanilla and sugar to electric mixer. Whisk until the mixture is light and fluffy.

Add cooled gelatin mixture, a little at a time and whisk until the batter is smooth. Use a fork to prick holes all over the biscuit base. Pour the cream cheese mixture on to the biscuit base. Arrange and press 9 strawberry halves (3 by 3 grid) into the cream cheese mixture, letting each strawberry sink in gently. Allow to chill in fridge for at least four hours or overnight.

Jelly In a bowl, add jelly powder and boiling water. Whisk to dissolve the jelly crystals completely, then add cold water. Gently pour the cooled jelly mixture over the cream cheese layer. Return to fridge and chill for a few hours until the jelly is set.

To serve, divide and cut the cheesecake into 9 equal pieces. With each slice, wipe your knife clean with a kitchen towel and dip the blade in water. Store in an airtight container in the fridge for a few days. - 79 - - 80 - Axxiome Switzerland Appenzeller Cheese Soup Ingredients:

2½ oz butter 1 onion (cut in very small pieces) 5 cups clear soup 5 oz “Appenzeller“ tart cheese ¾ cup cream Salt and pepper to taste Nutmeg

For garnish: Chives (cut in very small pieces) Croutons

Preparation:

Fry the finely diced onions in butter until transparent. Add the clear soup and cream and cook them for a few minutes.

Grate finely the cheese and add it to the pot. Cook this for few minutes and purée it all with a hand blender to your preference (coarse or fine).

Season with salt, pepper and nutmeg and cook again for a few minutes.

Fry the croutons in butter until golden and crispy.

Garnish with chives and croutons, serve and enjoy!

Appenzeller ® is one of Switzerland’s great gastronomic treasures. The country’s spiciest cheese has been made by hand in the same way for more than 700 years.

The gentle, hilly landscape between Lake Constance and the Säntis with its lush, healthy, nutritious herb-filled grass is the secret of the natural raw milk from which Appenzeller ® is made. The age-old craft of making cheese by hand is as much a part of the living heritage of the Appenzellerland as the local traditions of string music and rustic painting on wood.

- 81 - - 82 - Axxiome Switzerland Zürcher Geschnetzeltes Ingredients:

1 lb veal (cut in 2 inch long pieces) ¾ lb mushrooms, sliced 2 tbsp butter 1 onion (cut in very small pieces) ½ cup white wine 1 cup cream 2 tbsp flour Little lemon peel Salt and pepper to taste

Preparation:

Fry the veal a little at a time in butter and transfer it to a sieve over a basin.

Fry the finely diced onions in the same pan until transparent. Add the sliced mushrooms and cook them for a few minutes.

Add the white wine, cream and flour and stir until the flour has dissolved. Continue cooking for a few minutes, then season with salt and pepper.

Mix in the veal and its juices, warm through and serve the stew sprinkled with herbs.

This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region, in restaurants and in home kitchens, alike.

- 83 - - 84 - Axxiome Switzerland Rösti Ingredients:

2 lbs mealy potatoes 1 tsp salt 3 tbsp butter

Garnish with fine herbs and whipped cream

Preparation:

Parboil the potatoes in salted water until just tender, but not soft. Allow to cool, and chill for at least a couple of hours.

Peel and coarsely grate the potatoes. Heat two spoons of butter and add the potatoes into the frying pan. Softly press down on the potatoes until the whole pan is covered in the same thickness.

Continue to cook for about 10-20 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.

Add the rest of the butter to the pan and, when hot, slide the potato cake back into the pan the other way up. Cook for another 10 minutes.

Rösti or röschti is a Swiss dish consisting mainly of potatoes.

It was originally a common breakfast eaten by farmers in the canton of Bern, but today it is eaten all over Switzerland and also in many restaurants in the western world.

- 85 - - 86 - Axxiome Switzerland Chocolate Mousse Ingredients:

3½ oz dark chocolate (crumbled) 1 oz butter ⅛ cup milk 2 eggs, yolk and egg white separated 2 egg white 1 tbsp sugar 1 tbsp vanilla sugar ½ cup full cream (whipped) Pinch salt

Preparation:

Add chocolate, butter and milk in a pan. Stir frequently and allow the chocolate to melt.

Mix the egg yolk, sugar and vanilla in a bowl and whip it until it is foamy.

Add the chocolate, stir it with a whisk and set aside to cool.

Mix it carefully with the whipped cream (equal parts).

Whip the egg white with salt until stiff. Add it carefully with the whisk to the chocolate cream and set in the fridge for 4-5 hours.

You can either spoon into individual serving dishes, or roll into little balls.

- 87 - - 88 - Axxiome UK Breaded Scampi Ingredients:

Vegetable oil, for deep frying 4 eggs, beaten 1 lb plain flour ¾ cup beer Salt and pepper, to taste 1 lb fine breadcrumbs 2 lb whole langoustine tails

Preparation:

Preheat the oil for deep frying in a large heavy bottomed saucepan, or in a deep fryer.

In a large bowl combine the eggs, flour, beer, salt and pepper. Beat to form a smooth thick batter.

Pour the breadcrumbs out onto a plate.

One at a time, coat the scampi with the batter then quickly roll in the breadcrumbs to cover. Immediately transfer the scampi to the preheated oil for cooking. Repeat for the remainder of the scampi.

Cook the scampi for 5 minutes, until they turn crispy and golden brown. Remove and blot to remove excess oil. Serve immediately.

Tip

When deep frying in a saucepan, always practice safety first and have a damp cloth or fire blanket near the cooker to smother an oil fire; never use water. Do not leave the kitchen when deep frying and always keep an eye out for smoke.

- 89 - - 90 - Axxiome UK Steak & Ale Pie Ingredients:

For the rough puff pastry: ½ lb plain flour, plus extra for rolling out ½ tsp fine salt ½ lb unsalted butter, cold but not rock hard (or you can use half butter, half lard) ¾ cup ice-cold water 1 free-range egg, beaten, to glaze

For the filling: 2 lbs braising steak, cut into matchbox-sized pieces 3 tbsp plain flour Salt and freshly ground black pepper 3 tbsp olive oil 1 ¼ cups brown ale 2 garlic cloves 2 onions ½ lb carrots 2 sticks celery 1 fresh or dried bay leaf Handful fresh thyme sprigs 1 ¼ cups good quality beef stock 1 tbsp tomato purée 1 tbsp balsamic vinegar 1 lb chestnut or white mushrooms Knob of butter

Good meat, good beer and good pastry –

It’s clear why this steak and ale pie is a winner!

- 91 - Steak & Ale Pie Axxiome UK

Preparation:

For the pastry: Sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.)

Meanwhile, cut the butter into small cubes.

Using a round-bladed knife, stir the butter into the bowl until each piece is well coated with flour.

Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough.

Gather the dough in the bowl using one hand, then turn it onto the work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill the dough in the fridge for 15 minutes.

Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides with your hands now and again, and try to keep the top and bottom edges as square as possible.

Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn’t matter if the pastry isn’t exactly the right size - the important thing is that the corners are nice and square.

Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together with the rolling pin.

Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing.

Chill the finished pastry for an hour, or ideally overnight, before using.

Tip This recipe makes 500g/1lb 2oz puff pastry, but you could easily buy ready-made puff pastry instead. The uncooked pastry can be frozen for up to one month before using. Pie fillings need to be cold before putting the pastry on top otherwise it can get steamy and make the pastry melt or go soggy. If you just want to serve beef in ale without the pie lid, cook the meat for another 30 minutes or until meltingly tender, then finish with the mushrooms (because meat in a pie would get another 30 minutes cooking).

- 92 - Axxiome UK Steak & Ale Pie Preparation:

For the filling: Mix the beef with the flour and some salt and pepper. An easy way to do this without making too much mess is to put everything into a large food bag, seal, then shake well.

Heat a tablespoon of the oil in a large heatproof casserole up to a medium heat, then add half of the beef, shaking off the excess flour and keeping the chunks well-spaced so they fry rather than sweat. Brown for about 10 minutes, until golden-brown all over.

Transfer the first batch of meat to a bowl, then add a splash of brown ale or water to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a tablespoon of oil and brown the second batch of beef. When the beef is golden-brown transfer it to the bowl and set aside.

Chop the garlic, onion, carrots and celery into chunky pieces. Add the final spoon of oil to the pan and heat gently. Add the vegetables and herbs to the pan and fry to soften for a few minutes.

Put the beef back into the pan. Pour in the stock and brown ale, then add the tomato purée and balsamic vinegar. If necessary, add a little more stock or hot water to ensure the meat is covered in liquid (this will prevent the beef from drying out). Bring to the boil then cover and simmer the stew for 1-1½ hours until the beef is almost tender and the sauce has thickened. Set aside to cool, overnight if possible.

Melt the butter in a large frying pan, then add the mushrooms (cut into halves, or quarters if large). Season with salt and freshly ground black pepper, then fry over a high heat for about five minutes, until golden-brown. Mix with the cooled pie filling and add to the pie dish.

To make the pie, preheat the oven to 400°F (200°C). Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess. Use a sharp knife to cut the pastry to fit the top of the dish – if it’s too big it doesn’t matter.

Brush the edge of the pie dish with a little water or beaten egg.

Lay the pastry over a rolling pin to lift it and place on top of the pie. Press down gently to seal.

Holding the knife blade horizontally, make a patterned edge by pressing down gently all around the edge of the pastry (this will help the layers in the pastry to puff up).

Cut a couple of slits in the top of the pie to release steam. Brush the top of the pie with the beaten egg – taking care to avoid getting egg on the edges of the pastry as it will stick the layers together.

Chill for 10 minutes, or until the pastry is firm.

Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown and puffed all over. - 93 - - 94 - Axxiome UK Bread & Butter Pudding Ingredients:

8 slices bread (from a small loaf) Approximately 2 oz (50 g) butter ½ oz candied lemon or orange peel, finely chopped 2 oz currants 10 fl oz milk 2½ fl oz double cream 2 oz caster sugar Grated zest ½ small lemon 3 eggs Freshly grated nutmeg

Preparation:

Butter the bread and cut each slice of buttered bread in half – leaving the crusts on.

Arrange one layer of buttered bread over the base of the baking dish, sprinkle the candied peel and half the currants, then cover with another layer of the bread slices and the remainder of the currants.

Next, in a glass measuring jug, measure out the milk and add the double cream. Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small basin and then into the milk mixture.

Pour the whole lot over the bread, sprinkle on some freshly grated nutmeg, and bake in the oven for 30-40 minutes. Serve warm.

This is classic a British mommy food and one of the easiest puddings to make. It’s a great way to use up left over bread — white, (the classic), brown, brioche, even stale croissant, the method is the same whichever you use.

- 95 - - 96 - Axxiome Uruguay Tortilla Española Ingredients:

6-7 medium potatoes, peeled 1 yellow onion 1 red pepper 5-6 large eggs 2-3 cups olive oil for pan frying Salt to taste

Preparation:

Cut the peeled potatoes in half lengthwise. Then slice the potato in pieces approximately 1/8” thick.

Peel and chop the onion into 1/4” pieces. Put potatoes and onions into a bowl and mix them together. Cut the red pepper in slices and add it to the potatoes and onion. Salt the mixture.

In a frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.

Leave in pan until the potatoes are cooked.

Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.

Pour 1-2 tbsp of olive oil into a small, non-stick frying pan (approx. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will!

When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. The best way to do this...Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the tortilla will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the tortilla into the frying pan.

Use the spatula to shape the sides of the tortilla. Let the tortilla cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

Slide the tortilla onto a plate to serve. - 97 - - 98 - Axxiome Uruguay Chivito Sandwich Ingredients:

Thin tenderloin steaks Hamburger buns Lettuce leaves Sliced tomato Ham slices Mozzarella cheese slices Bacon slices Eggs Mayonnaise Salt

Preparation:

Use a mallet to pound the steaks even thinner and brown them on a griddle. Add salt to taste.

Fry the eggs, bacon and ham.

Slice the buns in half crosswise. Spread mayonnaise inside the bottom half and place a steak on each. Top the steak with one fried egg, some bacon, mozzarella cheese, tomato and lettuce. Olives may be added to taste. Then cover with the top half of the bun and serve with a side of French fries.

The Chivito arose at “El Mejillón”, a famous restaurant in Punta del Este, Uruguay in 1946, when a patron who was from the northern part of Argentina (Cordoba) ordered baby goat meat (“chivito”). She was looking for a special taste, something similar to what she had experienced in her region.

But since the restaurant owner Mr. Cabrera did not have this specialty, he served his toasted bread with ham and sliced filet mignon, seasoning it with different ingredients.

- 99 - - 100 - Axxiome Uruguay Crepes with Dulce de Leche Ingredients:

¾ cup flour ½ tsp salt 1 tsp baking powder 2 eggs 2/3 cup milk 1/3 cup water 1 cup dulce de leche (caramelized condensed milk) 2 tbsp melted butter Sugar, for garnish

Preparation:

In a bowl combine flour, salt, baking powder, milk, eggs, and water. Stir to combine and refrigerate for 3 to 6 hours.

Preheat oven at 350°F (175°C).

Heat a 8-inch non-stick pan. Pour about 3 to 4 ounces of batter into the pan and swirl the pan to coat the pan evenly. When the edges begin to brown, peel the crepes from the pan and flip over. After 30 seconds, remove the crepe from the pan.

When all the crepes are done, fill them with 1 to 2 tablespoons of dulce de leche.

Brush with melted butter and sprinkle with sugar.

Warm in oven for 1 or 2 minutes. Remove from oven, sprinkle with sugar, and caramel.

- 101 - - 102 - Axxiome USA Cobb Salad Ingredients:

6 slices bacon 3 eggs 1 head iceberg lettuce, shredded 3 cups chopped, cooked chicken meat 2 tomatoes, seeded and chopped ¾ cup blue cheese, crumbled 1 avocado - peeled, pitted and diced 3 green onions, chopped 1 (8 oz) bottle Ranch-style salad dressing

Preparation:

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Divide shredded lettuce among individual plates.

Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.

Drizzle with your favorite dressing and enjoy.

In 1937, Bob Cobb, the owner of The Brown Derby, was scrounging around at the restaurant’s North Vine location for a meal for Sid Grauman of Grauman’s Theater when he put together a salad with what he found in the fridge: a head of lettuce, an avocado, romaine, watercress, tomatoes, cold chicken breast, a hard-boiled egg, chives, cheese, and some old-fashioned French dressing.

Brown Derby lore says, “He started chopping. Added some crisp bacon, swiped from a busy chef.” The salad went onto the menu and straight into the heart of Hollywood.

- 103 - - 104 - Axxiome USA Chicago Deep-Dish Style Pizza Ingredients:

Sauce: 1 tbsp chopped fresh garlic 2 tsp chopped fresh basil 1 tsp chopped fresh oregano ¼ tsp fennel seeds ½ tsp salt ¼ tsp freshly ground black pepper ¼ tsp red pepper flakes 1 (28 oz) can plum tomatoes 1 tbsp dry red wine 1 tsp sugar 2 tbsp extra virgin olive oil

Dough: 1½ cups warm water 1 (¼ oz) package active dry yeast 1 tsp sugar 3½ cups all-purpose flour ½ cup semolina flour ½ cup vegetable oil 1 tsp salt

Toppings: 2 Tbsp olive oil 1 lb mozzarella cheese 8 oz pepperoni, thinly sliced 8 oz mushrooms, wiped clean and thinly sliced 1 green bell pepper, cored and cut into thin rings 1 yellow onion, cut into thin rings 1 cup thinly sliced black olives 1 lb crumbled hot Italian sausage 1 cup grated parmesan cheese

(and anything else you might like - bacon, ground beef, ham...)

- 105 - Chicago Deep-Dish Style Pizza Axxiome USA

Preparation:

Dough: In a large bowl, combine the water, yeast and sugar, and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 ½ cups of the flour, the semolina, ½ cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth.

Continue adding the flour, ¼ cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a slightly floured surface and knead until smooth, but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 tsp oil.

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 ½ hours.

Divide into 2 equal portions and use as directed.

Sauce: White the dough is rising, make the sauce. In a medium saucepan, heat the oil over medium high heat.

Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring for 30 seconds.

Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes.

Remove from heat and let cool completely before using.

- 106 - Axxiome USA Chicago Deep-Dish Style Pizza

Assembly: Preheat the oven to 475°F (250°C).

Oil two seasoned 12-inch round deep dish pizza pans with the extra olive oil.

Press one piece of dough into each pan, pressing to the edge and stretching about 1 ½inches up the sides. Let rest for 5 minutes.

Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onion, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.

Bake until the top is golden and the cheese is bubbly, and the crust is golden brown, about 30 minutes.

Remove from the oven, slice and serve hot.

Legend has it that Chicago-style pizza was invented at Pizzeria Uno, in 1943.

The primary difference between deep-dish pizza and most other forms of pizza is that, as the name suggests, the crust is very deep, creating a very thick pizza that resembles a pie more than a flatbread.

The thick layer of toppings used in deep-dish pizza requires a longer baking time, which could burn cheese or other toppings if they were used as the top layer of the pizza. Because of this, the toppings are assembled “upside-down” from their usual order.

- 107 - - 108 - Axxiome USA Key Lime Pie Ingredients:

Graham Cracker Crust: 1½ cups finely ground graham cracker crumbs 1/3 cup white sugar 6 tbsp butter, melted

Filling: 5 egg yolks, beaten 1 (14 oz) can sweetened condensed milk ½ cup key lime juice

Preparation:

Graham Cracker Crust: Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.

Filling: Preheat oven to 350°F (175°C).

Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.

Bake for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

The origin of Key lime pie has been traced back to the late 19th century in the Key West, Florida area. Its exact origins are unknown, but the first formal mention of Key lime pie as a recipe may have been made by William Curry, a ship salvager and Key West’s first millionaire; his cook, “Aunt Sally”, made the pie for him. If such is the case, however, it is also possible and maybe even probable that Sally adapted the recipe already created by local sponge fishermen.

- 109 - Index

Appetizers

Aipim Frito...... 9 Appenzeller Cheese Soup...... 81 Breaded Scampi...... 89 Cobb Salad...... 103 Empanadas Criollas...... 1 Guacamole...... 45 Haringsalade...... 53 Hogao...... 25 Mozzarelline Fritte...... 39 Québécois-Style Pea Soup...... 15 Patacones...... 23 Potato Soup...... 31 Shchi...... 69 Siu Mai Dumplings...... 75 Tortilla Española...... 97 Żurek...... 59

Main Dishes

Asado...... 3 Canadian Baked Beans...... 19 Cheese Spätzle...... 35 Chicago Deep-Dish Style Pizza...... 105 Chicken Mole...... 47 Chimichurri Sauce...... 5 Chivito Sandwich...... 99 Feijoada...... 11 Hete Blicksem...... 55 Jägerschnitzel...... 33 Kluski Śląskie...... 63 Mexican Rice...... 49 Modra Kapusta...... 65 Osso Buco ...... 41 Pelmeni...... 71 Pork Chops with Maple Dijon Cream Sauce...... 17 Prawn Mee...... 77 Index

Main Dishes (cont’d)

Rice with Coconut and Shrimp...... 27 Rolady...... 61 Rösti...... 85 Steak & Ale Pie...... 91 Zürcher Geschnetzeltes...... 83

Desserts

Apfelstrudel...... 37 Blueberry Grunt...... 21 Bread & Butter Pudding...... 95 Caramel Custard with Dolce de Leche...... 7 Chocolate Mousse...... 87 Churros...... 51 Cocadas...... 29 Crepes with Dulce de Leche...... 101 Key Lime Pie...... 109 Makowiec...... 67 Napoleon Cake...... 73 Nonnevotten...... 57 Quindim...... 13 Strawberry Jelly Cheesecake...... 79 Tiramisu...... 43 Axxiome Offices

North America Europe/Asia Canada Germany USA Italy Netherlands Latin America Poland Argentina Russia Brazil Singapore Colombia Switzerland Mexico United Kingdom Uruguay

Photo Credits

Cover Michael Albertstat. www.corbisimages.com. Web. Oct 2014. Aipim Frito Raquel Arellano. gordelicias.biz. Web. Mar 2013. Appenzeller Cheese Soup Taylor Mathis. taylortakesataste.com. Web. Jan 2011. Apfelstrudel Char. cookingwithchar.com. Web. Oct 2013. Asado www.diaadia.com.ar. Web. Jan 2012. Blueberry Grunt Jenny. savourthesensesblog.com. Web. Jan 2011. Bread and Butter Pudding Jacques Pépin. blogs.kqed.org. Web. Sept 2011. Breaded Scampi www.oceanclassic.co.uk. Web. Canadian Baked Beans Cathy. www.wiveswithknives.net. Web. May 2010. Caramel Custard with Dolce de Leche Prisca Oktavia Dwi Putri. www.dailyrecipesonline.com. Web. Oct 2013. Cheese Spätzle Kai. vinnhill.cn. Web. Feb 2014. Chicago-Style Pizza www.johnsonville.com. Web. 2014. Chicken Mole whosfordinner.rslmanagementservices.co.uk. Web. June 2014. Chimichurri Sauce Chris Scheuer. thecafesucrefarine.com. Web. June 2012. Chivito Sandwich Teri Lyn Fisher. www.spoonforkbacon.com. Web. July 2012. Chocolate Mousse Crystl. commons.wikipedia.org. Web. May 2007. Churros www.foodfotogallery.com. Web. Feb 2014. Cobb Salad Kath Dedon. kathdedon.wordpress.com. Web. June 2010. Cocadas perudelights.com. Web. Jan 2013. Crepes with Dulce de Leche Ana Sofia Peláez. hungrysofia.com. Web. June 2012. Empanadas Criollas Silvia Alvarez Lopez. ysigoenlacocina.blogspot.ca. Web. Apr 2013. Feijoada crizzfood.com. Web. Guacamole Malory Craft. www.countryoutfitter.com. Web. Apr 2014. Haringsalade Nicole Holten. www.thedutchtable.com. Web. Mar 2011. Hete Bliksem Jannie. watikgegetenheb.blogspot.ca. Web. Dec 2012. Hogao Elena. theposhlatincook.com. Web. Apr 2013. Jägerschnitzel Amy Deline. thegourmandmom.com. Web. Aug 2010. Key Lime Pie daringgourmet.com. Web. May 2013. Kluski Śląskie Magda. magdaliciousblog.com. Web. Jan 2014. Makowiec Anastasia. russianmomcooks.com. Web. Feb 2013. Mexican Rice Allie. www.cakeandallie.com. Web. Jan 2012. Modra Kapusta tonajezyku.blogspot.ca. Web. Nov 2013. Mozzarelline Fritte www.pizzadomicilioromaprati.com. Web. Napoleon Cake tatianarestaurant.com. Web. June 2013. Nonnevotten www.webtretho.com. Web. Sept 2009. Osso Buco Eddie Merlot. eddiemerlots.wordpress.com. Web. May 2011. Patacones Giovanna. bluejellybeans.wordpress.com. Web. Aug 2011. Pelmeni en.wikipedia.org/wiki/Pelmeni. Web. Aug 2014. Pork Chops with Maple Dijon Cream Sauce Carolyn Mc. cookinformycaptain.blogspot.ca. Web. May 2013. Potato Soup Anna Costa. annacostafood.com. Web. Feb 2012. Prawn Mee Criz Iai. thelifeisgood.com. Web. May 2012. Québécois-Style Pea Soup Carole Nelson Brown. theyumyumfactor.blogspot.ca. Web. Apr 2012. Quindim www.cuczbrazuca.com. Web. Mar 2008. Rice with Coconut and Shrimp melandboys.blogspot.ca. Web. May 2010. Rolady Kinga Paruzel. alebabka.blogspot.ca. Web. Apr 2013. Rösti Annie Mok. annieliciousfood.blogspot.com. Web. Apr 2012. Shchi Alexey Gureev. todiscoverrussia.com. Web. Apr 2014. Siu Mai Dumplings iamjohnnyboy.com. Web. July 2013. Steak & Ale Pie www.more-more-more.co.uk. Web. Apr 2013 Strawberry Jelly Cheesecake Ely Chua. elywrites.wordpress.com. Web. July 2012. Tiramisu Ramya Kiram. thecookscollection.blogspot.com. Web. Feb 2010. Tortilla Española Yadsia G. Iglesias. shopcookmake.blogspot.ca. Web. Nov 2011. Zürcher Geschnetzeltes Mattias Haupt. essen-und-trinken.de. Web. Oct 2011. Żurek Dania Jednogarnkowe. cinnamonicing.eu. Web. Apr 2014.

Measurement Conversion Tables

Weight oz g (approx g) lb lb 0.5 14.2 15 0.03 1/32 2 56.7 60 0.13 1/8 3.5 99.2 100 0.22 7/32 4 113.4 115 0.25 1/4 7 198.4 200 0.44 7/16 8 226.8 230 0.50 1/2 9 255.1 250 0.56 9/16 12 340.2 340 0.75 3/4 16 453.6 455 1.00 1 20 567.0 500 1.25 1 1/4 24 680.4 570 1.5 1 1/2 28 793.8 680 1.75 1 3/4 32 907.2 900 2.00 2 35 992.2 1000 = 1kg 2.19 2 3/16

Volume Imperial Metric Imperial Metric 1/4 tsp 1.25 mL 5 fl oz = 2/3cup 170 mL 1/2 tsp 2.5 mL 6 fl oz = 3/4 cup 190 mL 1 tsp 5 mL 8 fl oz = 1 cup 250 mL 4 tsp 20 mL 16 fl oz = 2 cups 500 mL 2 fl oz = 1/4 cup 60 mL 32 fl oz = 4 cups 1 L 4 fl oz = 1/2 cup 125 mL

Source: mdmetric.com/tech/kitchen.htm Courtesy of Axxiome Marketing

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