One large, tart apple (or 2 small ... In a small bowl, mash egg with butter. ..... in different business areas, differen
Celebrating our Cultural Diversity Our people and their diverse experiences are the key ingredients in our global success.
you + ericsson A powerful combination
FOOD SHOULD BE SHARED At Ericsson, we believe that cultural diversity enriches our every working day. And with more than 115,000 people, speaking 193 different languages, based in more than 180 countries, we have so much that we can share. We can share our diverse experiences. We can share our knowledge and expertise. We can share our different ideas, thoughts and perspectives. And we can also share our love of food. Food brings us together. It brings us together as families, people and communities. This ebook gives people from all over Ericsson an opportunity to share the recipes that they love. Ingredients from their local region. Food they’ve grown up with. Dishes from their cultural heritage. By sharing these recipes, we’ll celebrate the cultural diversity of our organization – while bringing all of us at Ericsson a little closer together, too.
A CAREER AT ERICSSON IS A JOURNEY THROUGH A GLOBAL COMMUNITY OF DIVERSE CULTURES, PEOPLE AND Places So this is like a guide of where to eat.
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Recipe
Country of Origin
Algerian Couscous
Algeria
7
Appelflappen
The Netherlands
9
Asperges op Vlaamse wijze (White Asparagus à la Flamande)
Belgium
11
Bacalhau à Brás
Portugal
13
Banana Bread
United States
15
Birchermuesli
Switzerland
17
Catfish Peppersoup
Nigeria
21
Chhena Poda (Indian Milk Cake)
India
25
Chicken Biryani
Pakistan
27
Chicken Tikka & Gola Kabab
Pakistan
29
Csicsóka Cream Soup (Jerusalem Artichoke or Sweet Potato, Cream Soup)
Hungary
31
Cucumber Soup
The Netherlands
33
Cullen Skink
Scotland
37
Érmellék Bogracs (Goulash in Cauldron)
Hungary / Romania
39
Fadime’s Corn Bread
Turkey
41
Flemish Beef & Beer Stew Casserole
Belgium
43
Kadinbudu Köfte (Turkish 'Lady's Thigh Meatballs')
Turkey
45
Kirju Koer (Spotted Dog)
Estonia
47
Lemon Spaghetti Shrimp
Italy
51
Mercimek Köftesi (Red Lentil Balls)
Turkey
53
Millet Pudding
Croatia
55
Morog Polao (Chicken Biryani)
Bangladesh
59
Pappa al Pomodoro (Tuscany Tomato Bread Soup)
Italy
61
Pasta al Pesto Sauce
Italy
63
Pavlova
Australia / New Zealand
65
Potica
Slovenia 67
Ropa Vieja
Cuba
69
Scottish Shortbread
Scotland UK
73
Smoothie
International
75
Stegt Flæsk Med Persillesovs (Fried Pork/Bacon with Parsley Sauce)
Denmark
77
Swabian Pockets (German Ravioli)
Germany
79
Vaj Csirke (Butter Chicken)
India
81
Vienna Schnitzel
Austria
83
Vietnamese Deep-fried Spring Roll
Vietnam
87
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Algerian Couscous Recipe’s country of origin: Algeria
Lyubomira Damyanova
About the recipe: RMED is composed of countries located at the coast of the Mediterranean Sea, but you can see how different our cuisines are. I am sharing with you the best traditional Algerian dish that we cook for our families in our daily life.
Supply Team Bulgaria Ingredients: • • • • • • • •
1 large onion, chopped ½ tsp turmeric ¼ tsp cayenne ½ cup vegetable stock ½ tbsp cinnamon 1 ½ tsp black pepper ½ tsp salt 5 tbsp tomato puree
• • • • • • •
3-4 whole cloves 3 medium zucchini 4 small yellow squash ¾ large carrots 4 medium yellow potatoes, skins on 1 red bell pepper 1 (15 ounce) can garbanzo beans
Method:
‘The Mediterranean is such a diverse place for cuisine. Every nationality is different. For me, this is the best traditional Algerian dish!’
1. F ry onion in vegetable stock over medium low heat until translucent. Add all spices and cook for a few more minutes, stirring as needed. Add tomato paste, stir and simmer for 2 minutes.
3. Add the drained garbanzos about 5 minutes before you take the veggies off the heat. 4. P ut couscous in a bowl, pour boiling water over couscous and wait about 5 minutes. Fluff with fork - ratio of about 1 ½:1 of water to couscous. For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.
2. C ut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon, add water to cover. Bring to a boil, then reduce heat and simmer, covered, for an hour or so. Can cook slowly for 2-3 hours, if desired.
5. Serve the stew over the couscous. Enjoy!
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Appelflappen Recipe’s country of origin: The Netherlands
About the recipe: The smell of the appelflappen baking…yum! I suggest eating them with family and friends on Saturday evening, together with fresh coffee.
Anja Bastiaansen
Ingredients: Serves 6 to 8 • One sheet of rough puff pastry • One large, tart apple (or 2 small ones) cut into chunks • 50g raisins soaked and drained • 1 tbsp sugar
HR Local Administration Specialist The Netherlands
• • • •
1 tsp vanilla ½ tsp cinnamon Whisked egg for brushing Cane sugar for sprinkling on top of the dough
Method: 1. B efore you start making the appelflappen, you first have to soak the raisins. Leave in hot water for 15 minutes. Drain and set aside.
4. F old the sheet diagonally into a triangle. Press and seal edges.
2. P reheat your oven to 220°c. Peel and chunk apples. Mix the apple chunks with the soaked raisins, vanilla, sugar and cinnamon.
‘Appelflappen is perfect with fresh coffee and it smells wonderful when it’s baking.’
5. B rush the triangles with the whisked egg and sprinkle on some sugar on top. 6. B ake for 15 minutes. Keep a close eye on them! Transfer to a rack to cool before eating.
3. C ut puff pastry into 8 equal squares. Put a small mound of the apple raisin mix on top of each square. Brush a bit of water on the sides of the square.
Recipe adapted from http://www.weekendbakery.com/posts/dutch-appelflappenwith-home-made-rough-puff-pastry/
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Asperges op Vlaamse wijze (White Asparagus à la Flamande) Recipe’s country of origin: Recipe’s country of origin: Belgium
Esther Begeer
About the recipe: Being in HR, I think it is very important to have a healthy mind and body. Asparagus is very low in calories and contain lots of vitamins. To spoil yourself please add the egg sauce.
HR Generalist Belgium
Ingredients: • • • •
1lb white asparagus 3 tbsp melted butter 2 eggs, hard-boiled 1 tsp fresh lemon juice
• 1 tbsp parsley, freshly minced • Salt • Pepper
Method: 1. T rim ends off the asparagus. Cook in boiling water until tender, about 15 minutes. 2. In a small bowl, mash egg with butter. Combine remaining ingredients. 3. Mix together to make sauce. 4. Spoon sauce over asparagus and serve immediately.
'Asparagus is the perfect food for a healthy body and a healthy mind.'
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Bacalhau à Brás Recipe’s country of origin: Recipe’s country of origin: Portugal About the recipe:
Horácio Gaspar License Handler Portugal
One of the most famous traditional Portuguese dishes, Bacalhau à Brás is a dish with salt cod, potatoes and eggs. It’s traditional. It’s delicious. It’s appreciated by all Portuguese.
Ingredients: Serves 4 • • • • •
400g salt cod 500g potatoes 1 large onion 1 head of garlic 6 eggs
• • • •
Salt and pepper Parsley to taste Oil to taste Black olives to taste
Method: 1. S oak the salt cod, then remove the skin and bones and break it apart with your hands. 2. M eanwhile, cut the potatoes into matchsticks and the onion into fine rings. 3. Fry the potatoes in a pan and set them to one side, drying them on kitchen paper. 4. At the same time, in a deep pan, sweat the onions and garlic until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil. 5. At this stage, add the potatoes and stir while adding the lightly beaten eggs, salt and pepper. 6. Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette!
'It’s traditional. It’s delicious. It’s appreciated by all Portuguese.'
7. This dish should be served hot, with parsley and black olives.
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Banana Bread Recipe’s country of origin: United States
About the recipe:
Debbie Clark
When my husband and I were married, I was young and had very little experience cooking. I knew just a few basic recipes – Banana Bread was one. Over time, we both learned how to be better cooks and increased our range of cooking skills. But, these original dishes will always remain favorites. My husband still loves for me to bake Banana Bread – it fills the house with warmth and nostalgia.
Head of Global Pension and Benefits United States
Ingredients: • • • • • • • •
2 cups all-purpose flour, sifted 1 tsp baking soda ½ tsp salt ½ cup butter, room temperature 1 cup sugar 2 eggs 1 ½ cups bananas, smashed ½ cup nuts, chopped (optional)
Method: 1. U se a fork to smash bananas into purée. Measure out 1 ½ cups of banana purée. Set aside.
5. S lowly add ¼ of the sifted flour mixture. Slowly add ¼ of the bananas. Continue alternating the flour and banana purée until both flour and bananas are fully incorporated into the butter sugar mixture.
2. S ift flour, salt, and baking soda together. Set aside. 3. I n a large mixing bowl, mix the room temperature butter and sugar together until very fluffy.
6. Optional: Add chopped nuts.
4. T o the butter and sugar mixture, add the eggs, one at a time, beating after each one.
‘My husband and I love baking banana bread. It fills the house with warmth and nostalgia.’
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7. P our into greased 9 inch by 5 inch loaf pan. 8. B ake at 350°f for 55 to 60 minutes or until a cake tester or toothpick comes out clean.
Birchermuesli Recipe’s country of origin: Switzerland
Mark Daniels Project Manager England
About the recipe: A Swiss/Bernese classic that is traditionally made with milk, however, it works even better with soya milk. Which is something that I discovered when my Bernese vegan wife invited me to join her on a vegan odyssey. I am always sadly disappointed by the muesli one receives in hotels compared to the original delight.
Ingredients: • • • • • • •
25g soya cream 100g soya yogurt 50g almond-soy milk 100g coconut milk 2 tbsp unrefined cane sugar ½ tsp cinnamon 100g freshly squeezed orange juice
• 100g cornflakes (or oat flakes or quinoa flakes) • 30g hazelnuts • 2 apples • 100g dried figs (or other dried fruit) • 2 oranges • Seasonal fresh fruit or berries to taste
Method: 1. Mix the wet ingredients with the sugar and cinnamon in a bowl.
‘This is a traditional recipe, but I’ve altered it slightly to use soya milk. I think it’s good to be different.’
2. Wash the apples and roughly grate. Add the thinly sliced dried fruit, roughly chopped hazelnuts and orange peel to the mixture. 3. Add the cereal flakes and mix well. 4. Leave the muesli into the refrigerator overnight. Serve with fresh seasonal fruit or berries. 5. Also delicious with fruit compote!
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Enjoy a rich and diverse experience Whatever your background – wherever your journey starts – you have the freedom to explore, learn and grow both personally and professionally. What does that mean for you? It means you’ll meet new people, gain exposure to different cultures and, from Vaj Csirke to Bacalhau À Brás, there’s always something new to try.
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Chidimma Ude Improvement Process Specialist Sweden
Catfish peppersoup Recipe’s country of origin: Nigeria
About the recipe: This particular dish means a lot to me personally because it’s one of my best dishes and the method of preparation in restaurants is quite dramatic just like every other thing in Nigeria :-) Also, it’s one meal that makes you feel opposite emotions at the same time while eating it. You’re crying because it’s super-hot but also enjoying it so much that you can’t stop until you’re satisfied.
Ingredients: Catfish
Alternative Ingredients for Catfish Pepper Soup
• 500g Ehu or Ariwo or Calabash Nutmeg • 4 seeds Habanero pepper or chili pepper (to taste) • Scent leaves - a few leaves • Onions - 2 medium bulbs • Salt - to taste • Seasoning - 2 big Knorr stock cubes
• C onger Eel (Congrio in Spanish) is a good alternative to catfish. When buying the Conger Eel, ensure you buy the part towards the tail so that the fish cuts will not have big holes in them. • Parsley is a good alternative to scent leaves.
PrepAration:
‘Nigerian Catfish Peppersoup is sometimes called ‘point and kill’. Why? Because in a lot of restaurants, you point to the fish you want as it swims in the tanks… then you know what happens next!'
Method:
1. T o prepare Catfish Pepper Soup, wash and cut the cat fish into 1-inch thick slices. Boil some hot water and pour on the pieces of fish, stir and remove immediately. This toughens the skin of the fish so that it does not fall apart during cooking. 2. Now it is time to prepare the 'secret' ingredient. Using a frying pan, roast the Ehu seeds (stirring constantly) until you can smell it. Don't worry you will know when it is OK to take it off because it has a distinctive aroma. Another way to know that it is OK is to take one of the seeds and try to remove the outer membrane. If the membrane comes off easily, then the Ehu is done. Peel off the membrane from all the Ehu seeds and grind with a dry mill. 3. Cut the onions into tiny pieces. Wash and pick the scent leaves and tear them up with your fingers into small pieces.
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4. Place the pieces of fish in a pot and pour water to just cover the fish, add the stock cubes and bring to the boil. 5. Once it starts to boil add the ground ehu, onions and scent leaves and continue cooking. 6. Once the catfish is done, add salt to taste and leave to simmer for about 5 minutes and its ready! 7. Catfish Pepper Soup should always be served hot. It can be eaten alone with a chilled drink or you could have it with rice!
“It’s great to hear that my recipe will be featured in the Ericsson Cultural Journeys eBook!
It’s an opportunity to tell people something more about Nigeria :)” Chidimma.
Chhena Poda Ashutosh Mohanty CNS Engineer
(Indian Milk Cake) Recipe’s country of origin: Recipe’s country of origin: India
Kuwait About the recipe: Sweets made of cheese have always been a treat for Indians. We live in a culture where no auspicious occasion is celebrated without sweets. This recipe originates from the part of India where my family and I live, so we have a special attachment to the dish.
Ingredients:
Serves X
• Fresh paneer • Ghee • Cashews
• Semolina • Cardamom • Sugar
Method: 1. Make fresh paneer and set it aside for 10-15 minutes.
8. Add sugar to it and let it caramelize for a minute.
2. Do not squeeze it very hard, a spongy texture with a little moisture is good enough.
9. Pour the paneer mix over the caramelized sugar. 10. Press it with your fingers to form an even surface.
3. Heat a little ghee in a pan, roast cashews and put it aside.
11. Cover it with foil paper and bake the ramekins for 25-30 minutes.
4. Next put paneer in a bowl and mix it with semolina and cardamom.
12. Insert a toothpick to check if it is cooked.
5. Start kneading it until you get a very mashed quality, this will take 3-4 minutes.
13. Cool it for a while, and take it out from the ramekin.
6. Add sugar and nuts and mix it with paneer thoroughly to get a crumbly mixture.
'This recipe originates from the part of India where my family and I live.'
14. Serve it warm.
7. Now, in the ramekins, spread a little ghee and keep them on a low flame to melt it properly.
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Chicken biryani Recipe’s country of origin: Pakistan Recipe’s country of origin:
Mohammed Hassan Shafique
About the recipe: Food with nutritional value and taste is essential for everyone. The ingredients of this recipe make it delicious for people no matter where they live. You will love its taste from the first bite!
Services Engineer Pakistan
Ingredients: • • • • • • • • • • • •
500g basmati rice 25g butter 1 large onion, finely sliced 1 bay leaf 3 cardamom pods Small cinnamon stick 1 tsp turmeric 4 skinless chicken breasts, cut into large chunks 4 tbsp curry paste 85g raisins 850 ml chicken stock Chopped coriander and toasted flaked almonds to serve
Mint Sauce • Large pot of Natural Yogurt (Full or low fat) • 2 tbsp readymade mint sauce from a jar • 1 tbsp chopped fresh coriander • 2 tsp caster sugar • Pinch of ground turmeric
Method:
'A Biryani is delicious and full of nutritional value.'
1. S oak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic. 2. Stir the rice into the pan with the raisins, and then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil. Lower the heat to a minimum and cook the rice for another 5 minutes. Turn off the heat and leave for 10 minutes. Stir well, mixing through half the coriander. 3. To serve, scatter over the rest of the coriander and the almonds. Also use yogurt as a sauce or Mint Sauce!
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Mint Sauce 1. P ut all the ingredients into a food blender. 2. Whiz up until well mixed. 3. Transfer to a dish and chill in the fridge. 4. Enjoy with any Pakistani snack, starter or curry.
Uzma Hussain Bhatti General Administrator Pakistan
Chicken Tikka & Gola Kabab Recipe’s country country of of origin: origin: Pakistan Recipe’s
About the recipe: These BBQ dishes, Chicken Tikka and Chicken Gola Kabab, are delicious and have a spicy flavor representative of the people of Punjab. Both dishes are served at family get-togethers, friend’s parties, weddings and even at cultural food festivals. Many times, people just enjoy cooking and enjoying BBQ at picnics.
Ingredients:
'These BBQ dishes are great to eat a picnics, get togethers, parties and even weddings!'
CHICKEN TIKKA
GOLA KABAB
• 1 kg chicken cut in small pieces • 4 tbsp lemon juice/vinegar • 1 tbsp red chili powder • 1 tbsp ginger garlic paste • 1 ½ tsp salt • A few drops of yellow food coloring • 1 small cup of yogurt
• • • • • • • • • • • • • •
½ kg mince of beef/mutton or chicken 2 slices of bread 3 lemons 4 chopped green chilies ½ bunch chopped green coriander ½ cup oil 1 tsp crushed black pepper 1 tbsp raw papaya paste 2 tbsp gram flour 2 tbsp chopped ginger 2 tbsp Seekh Kabab Masala 2 tbsp fresh cream ½ tbsp red chili powder Salt to taste
Method: CHICKEN TIKKA
GOLA KABAB
1. Wash chicken pieces, pat dry and give deep cuts. 2. Mix in yogurt, salt, red chili powder, ginger garlic paste and vinegar. 3. Leave for 4 hours or overnight. 4. BBQ, grill or cook on grilled pan, then give smoke of charcoal. 5. Serve with tamarind sauce and salad.
1. T ogether with ½ kg mince, combine 2 tbsp of seekh kabab masala and bread slices. Chop them together. Add in 2 tbsp gram flour, salt, ½ tbsp red chili powder and 1 tbsp raw papaya paste. Mix everything well. 2. Make oval shaped kababs and shallow fry them in a frying pan. 3. When all the kababs are fried, add in lemon juice, ginger, chopped green chilies, ½ bunch of green coriander and 1 tsp crushed black pepper. Cook it for 5 minutes and simmer. 4. Serve hot.
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Csicsóka Cream Soup (Jerusalem Artichoke or Sweet Potato Cream Soup)
Eszter Göndöcs
Recipe’s country of origin: Hungary
About the recipe:
UpEx RaR Hungary
This is the root of a beautiful flower, similar to a sunflower. When I was a child my grandparents grew a lot of “csicsóka” in their garden and my grandma would make delicious soups from it. Now that I have my own garden I am growing a lot of “csicsóka” (Jerusalem artichoke or sweet potato) and making delicious soups, which my family enjoys eating. The taste of “csicsóka” brings back beautiful childhood memories.
Ingredients: • • • •
• • • •
0.5 kg csicsóka 2 red onions 3 cloves of garlic 2 tbsp of butter
Method: 1. Peel the csicsóka and chop it to cubes. Chop the red onions and heat the butter. Add the onions to the butter. 2. Cook the onions until they have softened and add the garlic and the csicsoka. Add salt and pepper and some water. Cook it about 10 minutes. Bring it to boil then add the ginger. Use a mixer and pour the cream into it. 3. Chop/slice the sausage and fry it in a pan. 4. Serve the soup with the sausages.
'As a child, I remember my grandmother making this. Now I make it for my family.'
Bon Apétit. Jó Étvágyat!
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Salt and pepper Chopped/grated ginger 200ml of cream 1 sausage
Cucumber Soup Recipe’s country of origin: The Netherlands
About the recipe: This is a very healthy soup which is easy to make and just takes ½ hour.
Ingredients:
Thea van de Gender
• • • • • • •
Head of Performance Management & Efficiency The Netherlands
3 cucumbers 2 onions Butter Water Chicken bouillon Milk Salt/pepper
Method: 1. W ash unpeeled cucumbers and cut all vegetables (without peeling the cucumber) into slices. 2. H eat a pan over medium heat, add butter. Add the sliced vegetables and stew. 3. A dd 2 liters of water and 2 spoonfuls of chicken bouillon. 4. Cook for 30 minutes. 5. O nce cooled, pour the soup into a blender and mix or use an immersion blender.
'Cucumber Soup is quick, healthy and anyone can make it. Try it – you’ll love it!’
6. Add salt and pepper as you like. 7. B efore serving add ½ liter of milk and your soup is ready!
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Life would be dull without diversity We don’t all have the same favorite recipe. We don’t all have the same tastes, beliefs and opinions. Let’s be honest, life would be dull if we did. Yet at the same time, we can like different things and still share the same passions. That’s why a passion for food is similar to a passion for technology. We might all specialize in different business areas, different sectors or different geographical regions. But it’s the same common cause that always unites us.
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Cullen Skink David McInnes Delivery Management Technical Lead UK
Recipe’s country of origin: Scotland
About the recipe: It’s a hearty soup bursting with a rich and creamy flavor, just right for those cold Scottish nights. Perfect with chunks of bread dipped in!
Ingredients: Serves 6 • 500g undyed smoked haddock, skin on • A bay leaf • Knob of butter • 1 onion, peeled and finely chopped
• 1 leek, washed and cut into chunks • 2 medium potatoes, unpeeled, cut into chunks • 500ml whole milk • Chives, chopped, to serve
Method: 1. Put the fish into a pan large enough to hold it comfortably and cover with about 300ml cold water. Add the bay leaf, and bring gently to a boil. By the time it comes to a boil, the fish should be just cooked – if it's not, then give it another minute or so. Remove from the pan and set aside to cool. Take the pan off the heat.
'Cullen Skink' is a hearty soup, bursting with flavor
2. Melt the butter in another pan on a medium-low heat, and add the onion and the leek. Cover and allow to sweat, without coloring, for about 10 minutes until softened. Season with black pepper. 3. Add the potato and stir to coat with butter. Pour in the haddock cooking liquid and bay leaf, and bring to a simmer. Cook until the potato is tender. 4. Meanwhile, remove the skin and any bones from the haddock and break into flakes. 5. Lift out a generous slotted spoonful of potatoes and leeks, and set aside. Discard the bay leaf. Add the milk and half the haddock to the pan, and either mash roughly or blend until smoothish. 6. Season to taste and serve with a generous spoonful of the potato, leek and haddock mixture in each bowl. Garnish with chives.
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Érmellék Bogracs Goulash in Cauldron Recipe’s country of origin: Hungary / Romania About the recipe:
Csaba Bordás
Golulash is a very old, traditional Hungarian food, generally made of beef. The local version in our village is a bit different, it is based on pork, or pork and beef mixed. My father was a really passionate cook, he collected many family recipes in a book, including the one I am sharing with you! We make Goulash stew from pork. It is best to use meat that is boney. We also like to mix it up a little and cook pork and veal together – the mixed meat gives the stew a very special taste. The best cuts of meat to use are ribs and thighs.
Technical Director Hungary
Ingredients: • • • • • • •
‘My father was a really passionate cook, he collected many family recipes in a book, including the one I am sharing with you!’
Pork/veal – thighs and ribs 4-5 slim carrots Parsley 2-3 onions 1-2 cloves of garlic Cooking wine Oil or pork fat
• • • • • • •
Cumin Paprika 4-5 thickly chopped potatoes (or noodles) Tomato sauce Lovage Bay leaf Salt
Method: 1. C ut the boney meat into small pieces. Then chop up 4-5 slim carrots, parsley, 2-3 onions and 1-2 garlic cloves. Make sure the spices and the cooking water are near you, as well as the wine to add to the stew – and some for the cook of course! 2. Pour oil in cauldron over heat – you can also use pork fat, but only if it is mangalica fat that was preheated in the cauldron. 3. Sprinkle a little cumin into the heated oil or fat, use as much as you feel like, but approximately a teaspoonful should do. The cumin gives its rich flavor best if roasted for a while, but be careful not to burn it. Quickly add the chopped onions and garlic. Both should be stewed until soft, then add the chopped vegetables (carrots and parsley). Stir continuously. When they are stewed enough, add the chopped meat - a small amount at a time – and boil until the meat whitens.
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4. T ake the cauldron off the heat, put it to the side and add paprika powder, optionally some seasonings and of course water. Then put it back over the heat and stew the meat until it’s 80% softened. Then add the thickly chopped potatoes or small noodles. Let us note at this point, that the original recipe insists on small noodles, as that is what the shepherds on the Puszta used. 5. When the noodles or potatoes are boiled, add tomato sauce (or peeled and chopped tomatoes) and 1-2 glasses of white wine. Then flavor it with lovage, parsley and bay leaf, stew together well. Add salt. 6. After taking it off the heat, consume immediately. If you like it hot, add chili, hot green or cherry pepper. And finally, my friends, remember to study the recipe closely and well, then prepare everything, cook it, and enjoy! Let me tell you a secret: everyone will love it very much!
Fadime’s Corn Bread Recipe’s country country of of origin: origin: Turkey (Black Sea Region) Recipe’s
Sinem Ozmen*
About the recipe: This bread reminds me of my childhood. I grew up in a family where my mother used to cook delicious corn bread every day. This bread is very famous in the Black Sea region only. When I smell the bread, I remember being a child.
Solutions Architect Turkey *wearing Black Sea region clothes.
Ingredients: • • • • • • • •
1 egg 1 glass milk 1 glass oil 1 tbsp sugar ½ glass flour 4 glass corn flour 1 glass hot water 1 packet baking powder
Method: 1. Mix all liquid ingredients in a bowl. 2. Mix all dry ingredients in a separate bowl. 3. Pour liquid ingredients into dry ingredients and mix well. 4. Bake in a preheated 180°c oven for 30-35 minutes.
'This recipe reminds me of my childhood, growing up near the Black Sea.'
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Flemish Beef & Beer Stew Casserole Recipe’s country of origin: Belgium
Tamara Colin
About the recipe: It is a typical Belgian dish loved by everyone and on a fall/wintery evening eating this surrounded by family adds to the enjoyment of savoring this dish.
Executive Assistant UK
Ingredients: Serves 8
'You'll enjoy this best surrounded by family and friends.'
• 625ml beef stock (cube or concentrate is fine) • 4 tsps wholegrain mustard • 3 tbsps soft dark brown sugar • 625ml dark Belgian beer (or other dark ale) • 4 bay leaves • 1 tsp sea salt flakes (or half tsp pouring salt) • 1 pinch of black pepper
• 1 tbsp goose fat/ oil of your choice or a nice chunk of butter which can be used for frying • 4 onions, chopped • 2 tsps ground allspice • 2 tsps dried thyme • 5kg shin of beef (in approx. 4-5 cm cubes) • 50g plain flour
Method: 1. Preheat the oven to 150ºc/gas mark 2.
5. Shake in the flour and stir to mix as best you can.
2. Get out a large, heavy-bottomed casserole dish and on the hob over a medium to high heat, melt 1 tbsp fat, or warm 1 tbsp oil.
6. Pour the stock into a large jug and stir in the mustard and sugar and then add the beer (if it will fit) before pouring this over the stew in the pan. Stir to mix then leave to come to a boil, add the bay leaves and salt and a good grinding of pepper, then clamp on the lid and stagger to the oven with the heavy pan.
3. Add the chopped onion, stirring well so that they’re mixed into the bits of bacon, and turn down the heat to low and cook – stirring every now and again – for 10 minutes, by which time the onions will have softened.
7. Cook gently for 3 hours, until the meat is fork tender.
4. Stir in the allspice and thyme and then tumble in the cubed shin of beef and, for ease, with a pair of spatulas or suchlike, toss and turn the meat in the pan.
Dig in and enjoy!
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:
Kadinbudu KOfte (Turkish 'Lady's Thigh Meatballs')
Emrah Onder
Recipe’s country of origin: Recipe’s country of origin: Turkey
Integration Engineer Turkey
About the recipe: As a Turk, my family and I like meals that contain meat, rice and flour. This recipe contains all three and is delectable.
Ingredients: • • • •
½ kg ground beef 1 onion, finely chopped 2 tbsp cooked rice 2 eggs, beaten
• 1 tsp salt, pepper, basil and thyme • 4 tbsp flour • Oil
Method: 1. Cook the rice and leave it to cool. 2. H eat 2 tbsp of oil in a pan over a medium heat. Add the chopped onion and half of the ground beef. Cook them through. Place them in a large bowl to cool down. 3. After the cooked beef cools down, add the following ingredients: • Cooked rice • Second half of beef
• Egg • 2 tbsp flour
• Salt and pepper • Basil and thyme
4. Mix all the ingredients well until you get a consistent smooth mixture. 5. P our 2 tablespoons of flour on a tray. Make egg-shaped meatballs from the prepared mixture and put them on the floured tray. Cover the surface of all the meatballs with flour by shaking the tray. 6. Set the meatballs in a refrigerator for an hour.
'Turkish cooking revolves around meat, rice and flour. This recipe contains all three and is delectable!'
7. After an hour, take the meatballs from the refrigerator
To fry the meatballs 8. Beat an egg in a bowl until frothy. 9. Heat oil in a pan. 10. Dip each of the meatballs into the beaten egg. 11. Fry each side over a medium flame until lightly browned. 12. Serve hot with salad or mashed potatoes. 45
Kirju Koer (Spotted Dog) Recipe’s country of origin: Do not know, but it is common in my homeland Estonia
Aiki Valge
About the recipe: Translates to Spotted Dog. I know, it’s a funny/weird name! Everyone in Estonia knows what Kirju Koer is and most of us have grown up eating this dessert. Now, living and working in Germany, I still make this at home once in a while and every time I eat it faster than I intended to! :-)
Order and Delivery Management Germany
Ingredients: • • • •
‘Everyone in Estonia knows what Kirju Koer is and most of us have grown up eating this dessert.’
250-300g of butter or vanilla cookies 150g of marmalade chunks 150 cashew nuts crushed 3 tbsp cocoa powder
• 200g of condensed milk (with sugar, thick and sweet) • 100g of butter
Method: 1. U sing your fingers, crumble the cookies into small pieces.
5. R efrigerate for at least 5 hours, overnight would be even better.
2. Melt the butter.
6. Before serving cut into 2cm slices.
3. M ix everything together in a bowl: pieces of cookies, chunks of marmalade, crushed cashew nuts, cocoa powder, melted butter and condensed milk.
7. I suggest serving with vanilla ice cream.
4. P our the mixture onto a sheet of baking paper and roll the paper into the shape of a sausage. Warning: it is very sweet and addictive :-)
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We source talent locally too We may be a global business. But we recognize the importance of people who understand local markets, business cultures and practices. We’re committed to acquiring the best talent for Ericsson in every region. For us, it’s all about finding people with new ideas – that’s always going to be the key ingredient in our recipe for success.
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Lemon Spaghetti Shrimp Recipe’s country of origin: Italy About the recipe: Although I am from T he Netherlands, I really appreciate how family oriented the people of Italy are. Good company means good food and that is what the Italians love to do.
Rogier Veeren
Ingredients: Serves 4 • • • • •
450g of spaghetti 2-3 cloves of garlic Fresh Spanish red pepper, chopped Glass of white wine 500g peeled shrimp (take the tails off) • 250g sieved tomatoes
Customer Project Manager The Netherlands
• Zest of a lemon and the juice of half the lemon • 2 handfuls of fresh arugula, coarsely chopped • Freshly grated parmesan cheese • Sea salt & black pepper
Method: 1. C ook the spaghetti in a big pot with salted water according to the instructions on the packaging. 2. Meanwhile, heat 3 tbsp of olive oil in a large skillet on medium heat and add the garlic and Spanish pepper. 3. After 2 minutes, add the peeled shrimp and sauté for 1 minute. 4. Add the glass of white wine and after a few seconds add the sieved tomatoes to the skillet. 5. Immediately lower the heat (or else your shrimp will not be tasty). Keep it on a low heat for about 3 minutes. 6. The spaghetti will be cooked by now, save some of the broth in a mug. 7. Mix the spaghetti and the sauce together and squeeze the juice of half the lemon on top of it. 8. Add half (1 handful) of the coarsely chopped fresh arugala. If needed add some of the saved broth from the mug to thin the sauce.
'I'm from the Netherlands but I love good food from all around the world.'
9. Season to taste with sea salt and black pepper. 10. Use 4 big plates (I like to eat from big plates, it’s a personal preference) and divide the spaghetti amongst them. 11. Sprinkle the lemon zest and the rest of the coarsely chopped fresh arugula on top.
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:
Mercimek KOftesi Evrim Turgay
(Red Lentil Balls) Recipe’s country of origin: Turkey
Solutions Architect Turkey
About the recipe: This well-loved Turkish dish is really healthy and delicious. A very easy vegetarian recipe, you just combine cooked red lentils and bulgur with spices and seasoning and shape into patties. Perfect for entertaining a crowd.
Ingredients: • 200g / 7oz red lentils • 200g / 7oz bulgur wheat • 1 medium onion, peeled and finely chopped • Olive oil, for frying • 1 tbsp tomato purée • 1 tsp salt
• 1 tsp paprika • 1 tsp cumin • Small bunch of parsley, finely chopped • 6 spring onions, finely chopped • Lettuce leaves, for garnish
Method: 1. Wash the lentils and cook them in a pan with four times their volume in water for 20 minutes, or until soft. 2. Near the end of the cooking time add the bulgur wheat and cook for two more minutes. 3. Turn off the heat and allow to stand for 20 minutes. Drain any excess water. 4. In a pan, fry the onion in the olive oil, add the tomato purée and remove from the heat. 5. Add the remaining ingredients (except the lettuce) and allow to cool.
'A Turkish dish that is perfect for entertaining a crowd!'
6. Shape the mixture into walnut-sized balls (using your hands) and serve on a bed of lettuce.
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Millet pudding Ilija Subanović
Recipe’s country of origin: Recipe’s country of origin: Croatia
Integration Engineer Croatia
About the recipe: Millet Pudding is an easy to make and delicious, but still very healthy dessert.
Ingredients: • 180g millet • Sweetener (honey or agave) • 50g dark chocolate OR • 200g strawberries for fruit pudding
Method: 1. Cook 180g of millet in 0.9 L of water for about 20 minutes 2. After cooking, add the sweetener (honey or agave sweetener). 3. Add 50g of dark chocolate for chocolate pudding, OR add 200g of strawberries for fruit pudding. 4. Mix it with a hand blender. 5. Pour it into glasses and leave it to cool. 6. Enjoy!
‘Millet Pudding is a delicious dessert and you can make it in different flavors – so there’s one for everyone.’
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Diversity Inspires creativity Our vision is to create a truly Networked Society. Our challenge is to adapt solutions to communities across the globe. We’ve connected tribes in remote parts of the Amazon, and connected sports fans in stadiums across the USA. The diversity of projects we tackle; the diversity of communities we engage with; the diversity of people we meet: they all inspire us to connect people in new, creative and innovative ways.
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Morog Polao (Chicken Biryani)
Saad Choudhury
Recipe’s country of origin: Bangladesh Recipe’s country of origin: About the recipe:
Planning Resource Manager Belgium
Biryani is a big part of Bangladeshi’s culture and lifestyle. There are several variations of this recipe with different names: Chicken Biryani is the most common for preparing at home and is usually available in any restaurant.
Ingredients: Serves 4 • • • • • •
750g chicken 750g rice 7 large onions 3 tsp garlic paste 3 tsp ginger paste 1 tsp chili powder
• • • • •
Cinnamon 2 tsp cumin powder 1.5 tsp coriander powder 8 pieces of cardamom 1/3 tsp mace (Jaiphal and Javitri) paste
1/3 tsp nutmeg 6 Tejpata (bay leaf) Sunflower oil Salt Butter oil Hot water
For more anbout spices visit www.indianfoodsite.com/spices.htm
Method:
‘For any family or social occasion where lunch or dinner would be served, Biryani is the most common dish - we love it!’
• • • • • •
Meat Preparation:
Rice Preparation:
1. M ince/paste 4 onions. Make all the spices mentioned above available and clean as needed. 2. Put the meat in a bowl and pour in 6 tbps of oil. 3. Add 3 tsp of garlic paste, 3 tsp of ginger paste, 1 tsp chili powder, 1/3 tsp paste of nutmeg and ½ tsp of mace paste, 2 tsp cumin powder, 1/3 tsp coriander powder and salt to your taste. 4. Mix well and let sit for 30 minutes. 5. Heat 4 tbsp of oil over warm heat in a large pan. 6. Add 4 pieces of cardamom and a dash of cinnamon to the oil and cook for 1 minute. 7. Add the onions to the oil and cook over medium heat until light brown in color. 8. Add 3 bay leaves and a dash of salt. 9. Add the prepared meat and spices to the pan and cook for 8-10 minutes. Make sure not to burn! 10. Add 3 or 4 cups of hot water and cook over high heat (to make the meat soft). 11. Once the meat is soft enough to eat and the liquid is thick, reduce heat to medium and cook until thick. Now the meat is ready.
12. Wash the rice. Mince/paste 2 onions. 13. Pour 3 tbsp of oil into a pan and warm it. 14. Add 4 pieces of cardamom and a dash of cinnamon and cook over medium heat for 1 minute. 15. Then add the minced/paste onions and cook over medium heat until brown. 16. Add 3 bay leaves. 17. Add the rice and cook it for 3-4 minutes over low heat, continuously stirring the rice. 18. Add water to the rice - the water level should be equal to the top of your index finger on top of the rice. 19. After a few minutes add about 1 tsp of salt – taste to see whether water is salty enough. 20. Cook over high heat for 7-8 minutes, check to make sure that it’s not burning because the water will evaporate. Switch heat to low and check whether the rice is soft enough to eat. Switch to very low heat and cook it until dry.
Combining Rice and Meat: 21. Add the cooked meat (liquid included) to the cooked rice. 22. Cook together for 5-6 minutes over low heat. Stir once, cover and cook for few more minutes over low heat. 23. Mince remaining onion and fry it in oil until the onion is light brown. Add this fried onion to the meat and rice. 59
Pappa al pomodoro (Tuscany Tomato Bread Soup) Recipe’s country of origin: Recipe’s country of origin: Italy About the recipe: Pappa al Pomodoro is a family-friendly soup - babies and grandparents alike can eat it with gusto. The great thing is that it only takes 20 minutes to cook, so it’s the perfect solution when you are coming late from work and your family is really hungry!
Ingredients: Serves 4 • • • • •
Daniela Pagnini
250g stale Tuscan bread Extra virgin olive oil ½ a carrot ½ a stalk of celery ½ a medium red onion
• • • •
Method:
HR Generalist Cluster East Italy
'Here's a quick-cook, healthy soup that everyone can enjoy!'
1. S oak the stale bread, cut into slices, in cold water. 2. Finely chop the onion, the carrot and the celery and brown them lightly with a few tbsps of extravirgin olive oil in a large skillet. 3. When the chopped vegetables are soft, pour in the tomato purée and let it simmer for about 15 minutes on low, covered. 4. Squeeze the stale bread with your hands to remove all the water and crumble the bread into the tomato sauce. Stir well. 5. Let it cook for about 10 minutes over low heat.
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750g tomato purée Salt and pepper to taste 1 clove of garlic Basil
Pasta al Pesto Sauce
Fabrizio Seghi Architect Italy
Recipe’s country of origin: Recipe’s country of origin: Italy About the recipe: This is the best dish in the world, ever! It reminds me of my love for my family and for the city I'm from, Genoa. I suggest trying it at least once, because otherwise you’re missing something awesome! It’s quick and easy. Make fresh pesto at home and toss the spaghetti in it. Sprinkle some extra virgin olive oil on top.
Ingredients: • • • •
250g spaghetti 2 cups basil ½ cup grated Parmesan cheese ½ cup toasted walnuts or pine nuts
• Salt, to taste • 4 cloves garlic • 3 tbsp olive oil
Method: 1. Add all of the ingredients together in a blender and mix until a smooth paste is formed. 2. Boil water, add a pinch of salt and spaghetti and cook until al dente. Dry the spaghetti. 3. In a sauté pan over low heat, combine the pasta and pesto sauce. Cook for about 1 minute. Ciao e buon appetito (enjoy your meal)!
'Ciao e buon appetito' means 'enjoy your meal!' in Italian!'
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Pavlova Recipe’s country of origin: Australia / New Zealand
About the recipe:
Sharon French
Named after the Russian ballerina Anna Pavlova, created in honor of the dancer after one of her tours to Australia and New Zealand in the 1920s. My grandmother and mum always make this for family gatherings, especially Christmas and backyard BBQs at home. These events just wouldn’t be the same without it! I remember offering to help bring it out to the table when I was young and sneaking a bit of whipped, sweetened cream off the top on my way out :)
Local Administration Services Manager Australia
Ingredients: • 6 egg whites • 1 tsp vinegar • 1 tsp vanilla
• 1½ cups castor sugar • 1½ tbsp cornflour
Method: Prep time: 20 minutes Cook time: 1 hour 30 minutes 1. Whisk egg whites until stiff, add half the sugar and whisk until dissolved. Fold in the rest of the sugar, vinegar, vanilla and cornflour. 2. Line a baking tray with foil and place mixture in the center of the foil, smooth around with palette knife.
'Created in honor of the dancer, Anna Pavlova after she toured Australia and New Zealand.'
3. If using a gas oven, before starting to beat/mix, turn temperature up to the highest and when ready place tray into oven, turn down to the lowest point cook for about 1½ hours. Check if firm to touch, turn oven off and leave to cool in the oven gradually. 4. Cover with whipped cream and decorate with various berries and passionfruit pulp, or a crushed peppermint crisp chocolate bar.
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POTICA Recipe’s country of origin: Slovenia About the recipe: Potica is the most typical Slovenian dessert. It is made with more than 80 different fillings. Potica is a typical, festive dessert made from different kinds of dough. Usually, Potica includes tarragon, honey, walnut, poppy seed, crackling, chive, lovage and cottage cheese.
Katja Vrenjak
Ingredients:
LAS Acting Manager RWCE Slovenia
Dough:
Walnut Filling:
• • • • • • • • • • •
• • • • • • • • • •
2 teaspoons dry active yeast ½ cup warm milk 1 tbps sugar 1½ cups milk ¾ cups shortening 5 egg yolks ¾ cups sugar 2 tps salt 1 tbps vanilla extract 1 tps nutmeg 7-7½ cups all-purpose flour
1 stick margarine or butter (¼ pound) 1½ cups milk 2 cups sugar ½ cup honey 1 tablespoon vanilla 2 lbs finely ground walnuts Grated peel of a lemon 5 egg whites Cinnamon Optional: instant coffee, coco to taste and to add color
Method:
‘You can make Potica with around 80 different fillings! That’s why we love it so much in Slovenia!’
Dough:
Filling:
1. D issolve yeast and sugar in warm milk and let sit for 5 minutes, or until yeast is activated. 2. Combine yeast mixture and the rest of the dough ingredients, except 2 cups of flour. Add the remaining flour slowly, until the dough can be handled without sticking. Knead for about 20 minutes by hand or 9 minutes on a mixer fitted with the bread attachment. 3. Put dough in a large, greased bowl, cover with plastic wrap and let it sit in a warm place until it has doubled in size.
4. I n a saucepan, bring milk and egg whites to 120°f. Add margarine, zest and honey. Combine the dry ingredients and add to the mixture. Bring to a simmer. 5. Take the mixture off of the heat and add the walnuts. 6. Roll out the dough until thin. Spread the cooled filling on the dough and roll it into a 4 inch diameter cylinder. 7. Cut the roll into loaves that will fit in bread pans (or a bunt pan). Cover with plastic wrap and let rise, until just about doubled in size. 8. Egg wash the top. 9. Bake in a preheated oven at 325°f for 1 hour.
Recipe adapted from: http://users.kent.net/~rob/pot.htm 67
Flemish Ropa Beef Vieja & Beer Stew Casserole Recipe’s country of origin: Cuba Recipe’s country About the recipe:of origin:
Linda Sierra-Parkes Project Planner UK
This was one of my favorite dishes that my mom would make when I was little. The flavor and texture just fills you with warmth. It was a way to keep us connected to our culture while growing up in the USA. Cuba never seemed far away when we ate this dish. I have cooked this dish in Frankfurt, About theLondon recipe: Paderborn, Paris, and back home in Florida. Because it has flavor and not heat, it is enjoyed by nearly everyone.
Id quaest por arum secatiam sa prorio et alibero vitibusdam con ne reperio mi, ut lant ipsa abore nostiumquid molorat. Ingredients: Serves 4 to 6 people
Sofrito (tomato based sauce):
• 750g flank Steak • 1 large carrot peeled, halved • 1 large peeled white or yellow onion • 2 bay leaves (whole) Ingredients:
• • • • • • • • • • •
• Ate non cusam, isitias as excea voluptati re landisc ipsuntin cuptaturest lacidest la ande del
Method:
1 medium onion chopped 1 medium green bell pepper chopped 2 garlic cloves minced 1 jar of passata or two tetra packs of passata Tomato paste as needed 1 tsp oregano 1 tsp cumin 2 tsp of white wine vinegar or fine sherry Salt and pepper to taste Olive oil ½ cup peas (optional)
1. At dolorei ctemporis erit harchitiunti vel illoristi alique cum venis Method: expeleni utaquas qui voluptur, sitemporent laut omnissenima While the meat cools, make the sofrito: 1. P lace the flank steak, carrot, voluptius, tecta
‘This was one of my favorite dishes that my mom would make when I was little. The flavor and texture just fills you with warmth.’
whole onion, and bay leaves in a large stock pot of lightly simmering salted water for 2 hours or until meat easily flakes off with a fork (you can use a pressure cooker if preferred to achieve the same effect in less time). Add water as needed to keep the meat covered throughout cooking. 2. Remove meat, carrots, and onion from stock pot and set aside to cool. Keep back 3 cups of stock, discard or freeze the rest of the stock for later use. Discard the bay leaves, but keep the carrot and onion with the cooling beef.
1. H eat olive oil over medium heat iin a large pot (that can later hold the stock and beef). Add the chopped onion, green bell pepper and minced garlic until soft and the onion is translucent. Add passata and stir well, then add the cumin, oregano, and white wine vinegar. Simmer on low heat for 10 minutes, stirring occasionally. Turn off and set aside. 2. After you have made the sofrito and the meat has cooled, shred the beef into strips or string like pieces - this should be quick as the meat is tender. Also chop the onion and carrot that were used to make the stock. 3. Add the chopped onion and carrot to the sofrito and bring back up to a simmer, then add in 2 cups of the reserved stock. Then add the shredded beef, mixing well. Add more stock or tomato paste as needed. Add salt and pepper to taste. Add peas if desired. 4. Simmer through for 15 minutes until the beef is fully warmed through. You can then serve with white fluffy rice. Dish will taste better on the second day.
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“I am excited to be part of the Ericsson Cultural Journey Book because of how at home I feel at Ericsson and when you are at home you want to feed those around you! Being Cuban-American, I never feel like an outsider at work. Like many of the people in my office, I have lived and worked abroad in several countries and grew up speaking more than one language at home. To work with people who have a common understanding of multiple points of cultural view is a major strength of our company." Linda.
Scottish Shortbread Graham Nicoll Operations Project Owner Canada
Recipe’s country of origin: Scotland
About the recipe: This recipe has a strong association with Scotland and is unique to the country. It is also a personal favorite of mine, as my mother used to bake shortbread and taught me how to bake it. Now I occasionally bake it for my children who were born in Canada to give them a taste of Scotland.
Ingredients: 48 servings • 2 cups butter, softened (unsalted) • 1 cup packed brown sugar • 4 to 4.5 cups all-purpose flour
Method: 1. I n a large bowl, cream butter and sieved brown sugar until light and fluffy.
'My children were born in Canada - but they love this shortbread from Scotland.'
2. A dd 3 ¾ cups of flour and mix well. Turn onto a floured smooth surface. 3. K nead for 5 minutes, adding enough of remaining flour to form a soft dough. 4. Then roll to ½ inch thickness, cut into 3 x 1 inch strips. 5. Place 1 inch apart on baking sheets, ungreased. 6. Prick along top surface with fork for design. 7. Bake at 325°f for 20-25 minutes or until lightly browned. 8. P lace on serving tray and sprinkle lightly with sieved castor sugar if desired. Enjoy!
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Smoothie Filip Gvardijan
Recipe’s country of origin: International
About the recipe:
Integration Engineer Croatia
For those busy mornings when we are all in a hurry, this smoothie is ideal as your first meal of the day. It takes only a few minutes to prepare and you can easily take it with you!
Ingredients: • • • •
1 frozen banana 1 cup frozen berries (various) ½ cup spinach/kale leaves ½ cup oatmeal (cooking not needed)
Method: 1. Using a blender, blend all ingredients together. 2. Add water/milk to achieve desired density. 3. Enjoy your healthy and nutritious meal. :-)
'I think a smoothie is the perfect start to a busy working day!'
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• 1 tps maca powder • ½ tps wheatgrass powder • 1-2 cups milk or water
Stegt fl AEsk med persillesovs (Fried Pork/Bacon with Parsley Sauce) Recipe’s country of origin: Denmark About the recipe: This is a traditional Danish dish that is very rustic and perfect for when it is cold outside. Well, if you ask me it is always good, but I guess most people would consider it a bit heavy for summertime! My grandmother has made this dish for as long as I can remember. Every December the whole family gathers around the table for a feast of “Stegt flæsk med persillesovs.”
Linda Lykke
Ingredients:
Facility & Security Manager Denmark
• • • •
600g pork belly in slices 1kg potatoes 30g butter 3 tbsp wheat flour
• • • •
5 dl milk (approximately) 2 handfuls chopped parsley Salt Pepper
Method: 1. P eel the potatoes (unless you prefer your potatoes with skin). Put them in a pot and cover them with water, add salt and boil for 15-20 minutes. 2. Meanwhile, prepare the pork. Dry the slices (they should have a thickness of 5mm/ inches) and season them with salt and pepper. 3. Fry them for 1 minute on each side on moderate heat. Lower the heat and keep turning the slices until they are golden and crispy. 4. Transfer slices to a piece of paper to drain a bit of fat. Keep them hot in your oven while you prepare the parsley sauce.
The sauce 5. Melt the butter in a pot, once it is melted add the flour and stir until butter and flour is a coherent mass. It shouldn’t take long and make sure that it doesn't turn brown. This is supposed to be a white sauce, with sprinkles of green :-) 6. Add a little bit of milk and stir. When the milk is mixed in and has reached its boiling point, stir for a few seconds and then repeat. 7. Add milk, stir, boil, stir. Repeat until the sauce has a consistency that you like. I prefer mine to be thick so that it barely runs when I tilt the pot. 8. Add the parsley and season to taste with salt and pepper.
Velbekomme! (Danish for Bon Appetité)
'This is a traditional Danish dish, perfect for when it's cold outside.' 77
Swabian Pockets (German Ravioli) Recipe’s country of origin: South-West Germany (Swabia) About the recipe: Wherever you go in the world, you will find all kinds of dumplings. This is the German contribution to a truly global recipe. On a private note: my husband is from that area and Swabian Pockets will always have a sweet spot in my heart.
Claudia Schulte
Ingredients: Serving size is 2-4 Maultaschen • • • •
Head of IP & Core Germany
3 eggs Pinch of salt For each egg, half an eggshell of water 360-400g wheat flour
• • • • • • • •
The filling: • 400g fresh spinach • saltwater • 20g diced bacon
20g butter 1 small onion, finely chopped 3-4 stale rolls, crusts removed 150g ham or cold meat, diced 250g ground meat (pork or beef) 2-3 eggs A pinch of salt, pepper and nutmeg Boiling saltwater or meat broth
Method:
‘Maultaschen are a specialty food from Baden-Württemberg, southwest Germany, consisting of pasta filled with minced meat, spinach, bread crumbs and onions, and flavored with various spices - similar to ravioli, but larger. They're rumored to have been invented by monks to hide the fact that they were eating meat during Lent. Best enjoyed with Kartoffelsalat (Hot German Potato Salad).’
1. M ix the eggs with salt and water. Sift flour into a bowl and make a well in the middle. Break the eggs into it and blend all the ingredients together. Take out of the bowl and then knead the dough on a board until air pockets can’t be seen when the dough is cut. You can knead by hand or with a mixer. 2. Depending on the flour, if the dough is too thick add a little water or an egg white. The dough shouldn't be too soft. Form a ball and place on a board. Cover with a cloth and leave to rest. 3. Clean the spinach well, wash and blanch it briefly in boiling saltwater. Rinse with cold water, let it drain and chop coarsely. Braise the bacon in butter for a couple of minutes, add the chopped onion and spinach and braise for a couple more minutes. Soak the stale rolls in water until soft. Squeeze out the excess water and chop the rolls into pieces. 4. In a large bowl mix the above prepared ingredients with ham and ground meat. Add the eggs and season with salt, pepper and nutmeg.
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1. O n a floured surface roll out the noodle dough into rectangular sheets (about twice as wide as you want your Maultaschen to be). Use a tablespoon of filling at equally spaced 3 inch intervals all down the middle of one side of the sheet of dough. Fold the plain half of the sheet of dough over to cover the filling and press firmly on the spaces around the pockets of filling. Use a pastry wheel or cookie cutter to cut into 3 inch squares. 2. Put them into boiling saltwater or meat broth and let simmer (not boil) for 10-15 minutes depending on the size. 3. They can be served in broth with toasted bread crumbs and parsley or with onion rings. 4. Alternatively, slice an onion and fry the rings in butter until brown and serve with the soup. Maultaschen are also good with German potato salad. 5. If there are any left over, they can be used the following day. Cut into one inch slices, fry in fat, add slightly beaten eggs and milk to the pan and cook through. Delicious served with a crisp green salad.
VAJ CSIRKE (Butter Chicken) Recipe’s country of origin: India
Akshay Girhotra
About the recipe: Butter Chicken is the most famous of Indian foods. It is a great, ever-evolving and cross-continental dish found in Delhi, London, New York, Perth and most points in between. Vaj Csirke is loved by the masses - it goes well with festivals or friendly get-togethers. The tender pieces of chicken are full of flavors that will open all your senses, and believe me, you will start loving India because of this spectacular dish. In its purest form, Butter Chicken is a yogurt-and-spice-marinated chicken dressed in a velvety red bath of butter, onions, ginger and tomatoes, scented with garam masala, cumin and turmeric and a cinnamon tang. Hope you all like it. Happy Cooking.
Support Engineer Hungary
Ingredients: • • • • • • • • •
1 ½ cups full-fat Greek yogurt 2 tbsps lemon juice 1 ½ tbsps ground turmeric 2 tbsps garam masala 2 tbsps ground cumin 3 pounds chicken thighs, on the bone ¼ pound unsalted butter 4 tsps neutral oil, like vegetable or canola oil 2 medium-size yellow onions, peeled and diced • 4 cloves garlic, peeled and minced • 3 tbsps fresh ginger, peeled and grated or finely diced • 1 tbsp cumin seeds
• 1 cinnamon stick • 2 medium-size tomatoes, diced • 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced • Kosher salt to taste • 2/3 cup chicken stock, low-sodium or homemade • 1 ½ cups cream • 1 ½ tsps tomato paste • 3 tbsps ground almonds, or finely chopped almonds • ½ bunch cilantro leaves, stems removed
Method:
'Butter Chicken is a great, ever-evolving dish that will open all your senses.'
1. Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day). 2. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown. 3. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
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4. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes. 5. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes. 6. Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with cilantro leaves.
VIENNA SCHNITZEL (Wiener Schnitzel – a typical, world-known speciality from Vienna/Austria)
Recipe’s country of origin: Austria
About the recipe:
Martin Lavicka
This is a typical meal of Vienna’s cuisine. I was raised with it and still enjoy it at least once every two weeks!
Ingredients:
Senior Systems Engineer Austria
• 4 escalopes of around 120g each • Oil or lard for frying
For traditional Wiener Schnitzel, the Viennese normally use veal, and lard to fry it. You can also use pork, chicken or turkey and oil to fry it. It will taste just as delicious either way!
To apply the Breadcrumbs: • • • •
Flour 2 eggs Breadcrumbs Salt / pepper
Method: 1. T he escalopes will need to be pounded until the meat is around a 1/4 of an inch thick. Make sure to trim the edges of the meat carefully. 2. L ightly season the escalopes with salt and pepper. You will need three shallow bowls - 1 for the eggs, 1 for flour and 1 for breadcrumbs. 3. D ip the escalopes in the flour first, then add in the whisked egg, followed by the breadcrumbs. Be careful to ensure that the entire escalope is completely covered with the breadcrumbs.
‘I’ve eaten Schnitzel all my life and I still enjoy it now.’
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4. P lace the escalopes in a hot frying pan, the oil in the pan should be deep enough that the schnitzel's float while cooking. Cooking time should not be more than 4 minutes for each side. 5. R emember to serve hot with fresh lemon and potato salad Viennese style!
“For me it was clear at first sight to participate in this initiative as I am really proud of my country, city and of our cuisine!" Martin.
Vietnamese Deep-fried Spring Roll Recipe’s country country of of origin: origin: Vietnam Recipe’s
About the recipe:
Thuong Vi Administration Specialist Vietnam
Spring Rolls are a traditional Vietnamese dish. Women roll the spring rolls together and chat with others. These moments connect us together. Vietnamese food has been known for using fresh ingredients. Though deep fried, our spring rolls keep their sweet meat and vegetable juices. The spring roles are in a sweet, sour and salty sauce. A fresh herb like coriander or some lettuce will brighten your meal. I hope that this meal will be on of your favorites!
Ingredients: Serves 4 • • • • • • • • • • •
200g pork shoulder (or 50g shrimp) 30g onion 50g bean sprout/Kohlrabi/Jicama 50g carrot 10g spring onion 3 pieces black fungus (submerge in water until soft) 1 duck egg 1-2 pinches black pepper 1-2 pinches salt 20 pieces rice paper 10g vermicelli
Dipping Sauce • • • • • •
1tbs fish sauce 1 tbps lemon/lime/vinegar 1tbs sugar 100ml water 3 garlic cloves 1 chili/pepper
Method:
'In Vietnam, cooking is a communal activity that gives people a chance to talk and connect.'
1. Chop onion, bean sprout, spring onion and black fungus finely. Submerge vermicelli in water until soft. 2. Break the egg and mix all ingredients by hand with glovesuntil they are combined with 1-2 pinches of black pepper and salt. 3. Cut a two sided piece of rice paper. 4. Put 1 spoonfull of mixed ingredients at the bottom and fold 2 sides. 5. Roll tightly and smoothly. You can roll them long or short, depending on your liking. 6. Heat the oil until it bubbles quickly around a chopstick. 7. Deep fry on low heat until the spring roll turns crispy and yellow.
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Dipping Sauce 1. Mix water and sugar until sugar dissolves. 2. Add in lime juice and fish sauce slowly until combined. 3. Chop garlic and chili and add to the sauce.
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