Global Cook Book. #TeamISG

Global Cook Book

#TeamISG

#TeamISG

Inside you will find a variety of sweet and savoury

recipes to tickle the taste buds. Impress your friends

and family with new culinary skills and a taste of the

exotic, from fusion-inspired recipes to family secrets

- ssshhhhhh!

Ready, set, cook!

Thank you for purchasing the #TeamISG global cook

book. 100% of proceeds will support local charities.

The #TeamISG global cook book

brings together over 50 recipes from

our people all around the world.

Savoury Recipes

#TeamISG

Ingredients

4 eggs

3 rashers of bacon 1 small sweet potato A handful of spinach Half an onion Cheddar cheese A drop of milk Black pepper 1 tbsp olive oil

Method

1. Start by cutting your sweet potato

into small 1cm chunks, the bacon into thin strips and the onion as fine as you prefer.

2. Put the sweet potato into a plastic

container and microwave for 2-3

4. Meanwile, add the eggs and some

milk into a bowl and whisk. Add some black pepper.

5. Once the bacon has crispened to

your liking, stir in the spinach.

6. Then add the whisked eggs to the

pan and move the ingredients back and forth so that the egg mix can get underneath to solidify the base. In the meantime, put the grill on and chop some chunks of cheddar cheese.

7. Lift the omelette slightly on the edge

to see if the base is done. If it is slightly coloured and does not break, sprinkle the chunks of cheese on top and move the frying pan under the grill until the cheese has melted on top. Remove from the pan and add some brown sauce on top for extra sweetness.

Bacon and vegetable

frittata

• • • • • • • • •

Submitted by: Robert Guddemi, ISG, UK

Showcasing the gutsy flavours of Greece, these

roasted aubergines are topped with plump chickpeas

cooked in a cinnamon-kissed tomato sauce, salty feta

cheese and delicate tendrils of dill.

Submitted by: Andrea Panae, ISG, UK

Roasted aubergine

and chickpea slices

Ingredients

4 small or 2 medium aubergines (2lb total)

2 tbsp extra virgin olive oil, plus more for brushing and serving Salt and pepper, to taste 1 onion, diced

3 cloves garlic, minced 1 tsp dried oregano ½ tsp dried chilli flakes ½ tsp ground coriander seed ½ tsp ground cinnamon ¼ tsp ground allspice

1¾ cups diced canned tomatoes, drained

150g can chickpeas, drained, rinsed 170g feta cheese, crumbled

½ cup fresh dill fronds

1 green onion, thinly sliced on the bias

Method

1. Pre-heat oven to 215°C. Cut

aubergines in half lengthwise. Brush with oil. Season with salt and pepper. Place on parchment-lined baking tray, flesh side down. Bake on bottom shelf until tender, 20 to 30 minutes, depending on the size of the aubergines. Remove from oven, flip aubergine and let cool.

2. While aubergines are baking, heat

2 tbsp oil in medium saucepan over medium heat. Add onion. Cook, stirring for 5 minutes. Add garlic, herbs and spices. Cook 1 minute. Add tomatoes. Adjust heat to maintain simmer. Cook, and keep stirring until it’s very thick, for 10 minutes.

3. When aubergines are cool enough to

handle, score a ¼ inch border around the flesh. Scoop out the flesh, leaving a thin layer to hold the skin together. Chop the flesh. Add it along with the chickpeas to the tomato mixture. Cook over medium heat, stirring for 5 minutes. Season.

4. Divide filling evenly among

aubergine skins. Top with crumbled feta cheese. Bake (at 215ºC) until feta is lightly browned, for 10 to 12 minutes. Remove from the oven, sprinkle with dill and green onions. Drizzle with olive oil and serve.

• • • • • • • • • • • • • • •

Ingredients

1.5kg of boletus edulis 750g of sweet onions ½ litre of liquid cream 1 glass of white wine (250cc)

100cc of sweet wine (Pedro Ximénez/ Málaga virgin) or 50cc of cognac Salt

Sunflower oil 5g of black truffle 400g of foie gras

Method

1. Carefully clean the boletus

(mushroom) of any soil or dirt and cut them into chunks of 2cm x 2cm. Clean and chop the onions.

2. Fry the boletus in a large frying pan

for 40-50 minutes on low heat (in its own juice) adding at first a trickle of sunflower oil and a little salt. When they start getting dry, add the white wine first and then small glasses of water for them not to burn. Remove when soft.

3. In another frying pan, add a little

sunflower oil, add the chopped onion and a little salt. Let it simmer for 15-20 minutes to ‘bake’, but do not burn, and then remove from the heat.

4. Add the boletus in the pan where the

onion is, add the cream and foie gras, and let them cook for another 20 min on low heat. Halfway through cooking, add the sweet wine or cognac and add salt to taste.

5. Let it reduce to desired consistency.

Cream of boletus (mushroom) - serves as

a starter, as a sauce for a pasta or as an

accompaniment to meat in the main course.

Submitted by: Javier Cirac, ISG, Spain

Boletus carbonara

• • • • • • • • •

Submitted by: Ryan Elliott, ISG, UK

Cherry maple

glazed salmon

Ingredients

2 medium salmon fillets Black cherry jam 1 lemon

Soy sauce Maple syrup

Method

1. Put 1-2 tbsp of cherry jam, 1 tbsp

maple syrup, a squeeze of lemon juice and a few drops of soy sauce into a saucepan until it boils.

2. Put saucepan in fridge/freezer until it

cools but the sauce is still runny.

3. Heat oven to 175°C/350°F. Cover

baking tray with tin foil. Put salmon on baking tray and cover in sauce. Bake for

• • • • •

The original Spanish ‘tortilla de patata’

recipe (Spanish omelette).

Submitted by: Borja Gómez, ISG, Spain

Tortilla de patata

Ingredients

4 big potatoes 4 eggs ½ onion Olive oil Salt

Method

1. Peel the potatoes and cut them into

thin, irregular pieces. Chop the onion into very small pieces and mix with the potatoes. Add a little bit of salt.

2. Put some olive oil into a deep frying

pan and increase the heat to the maximum. When it is hot, throw in the potatoes and the onion. Leave on a high heat for a couple of minutes and then lower to medium. Let the potatoes fry and move from time to time so that the potatoes are not burnt underneath. The goal is to cook them from the inside. When they are done, increase the heat a bit to brown. Take out the potatoes and drain the oil off.

3. In another bowl, beat the 4 eggs and

add salt to taste. Mix the potatoes and the eggs.

4. In a smaller pan, pour a little oil

(you can use the one used to fry the potatoes) and put on a high heat.

5. Add the potatoes and egg mixture

and distribute it uniformly. Let half a minute pass and turn the tortilla. This is the hardest part of the recipe. To turn it around, use a dish bigger than the frying pan.

6. Return the pan to the heat, between

half a minute and a minute, depending on how you like your eggs. Depending in which area of Spain the tortilla is made, the egg is well done or less done.

• • • • •

Spiralised courgettes make a healthier

alternative to pasta in the classic spaghetti

bolognese – use turkey mince for a low-calorie

sauce or Quorn for vegetarians.

Submitted by: Liam McKay, ISG, UK

Chilli courgetti/

zucchini bolognese

Ingredients

500g of raw extra-lean beef mince (5% fat)

1 large onion, finely chopped 1 clove of garlic, crushed 2 chillies, diced

1 tbsp chilli powder (optional) 1 small pepper, chopped 1 tin of tomatoes 1 jar of passata

1 tsp of Marmite or yeast extract 1 tbsp of Worcestershire sauce (optional)

1 tbsp of mixed herbs (optional) 2 tbsp of tomato puree

1 cube of beef stock (or vegetable) 2 x 300g bags of ready-prepared

mince, onion, peppers, chillies and garlic and fry for 5 minutes until the mince is browned and the onions and peppers have softened.

2. Add the tomatoes, passata, Marmite,

Worcestershire sauce, tomato puree, chilli powder (optional) and mixed herbs to the pan, stir well and bring to the boil. Crumble in the stock cube and stir again. Reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened.

3. When the sauce is nearly ready, mist

a large frying pan with cooking spray and add the spiralised courgette. Cook over a medium heat for 1-2 minutes

• • • • • • • • • • • • • •

“This recipe will save you

from any surprise visit. It is

easy and fast to prepare.”

Submitted by: Juan Carlos Fernández, ISG, Spain

Tuna cake

Ingredients

40g of bread Fried tomato Mayonnaise 1 hard-boiled egg Grated cheese Several cans of tuna

Method

1. Spread the bread, then put on the

fried tomato and spread it with a brush.

2. Add some tuna. Spread some

mayonnaise in a thin layer. Replicate on a second layer.

3. On top of the second layer add the

sliced hard-boiled egg and the grated cheese. • • • • • •

Ceviche is a national dish of Peru. Originally

created by fishermen as a way to eat part of their

catch during long days at sea, ceviche uses the

acid in lime juice to ‘cook’ the fish.

It involves immersing delicate raw fish in aromatic

citrus juices, is an innovative way to slowly ‘cook’

fresh fish. Habanero chillies add a spicy kick to the

dish, but are balanced out by a mixture of sweet

potatoes, corn, and butter lettuce.

Submitted by: Fiorella Oneto, ISG, Germany

Peruvian ceviche

Ingredients

1½lb ono, mahimahi, or bluenose bass, diced

½ small red onion, chopped ¾ cup lime juice

½ tsp salt

1 habanero chilli, seeded, halved, and thinly sliced (optional)

1 tbsp ají amarillo sauce (optional) ½ cup coriander/cilantro leaves, chopped

1 orange sweet potato (such as Garnet or Jewel) boiled, peeled, and sliced 1 cob of sweetcorn, boiled and cut into 4 pieces

4 butter lettuce leaves

Method

1. Rinse diced fish and chopped red

onion in cold water and dry thoroughly.

2. In a large bowl, combine fish, red

onion, lime juice, salt, habanero (if using) and ají Amarillo sauce (if using). Cover and refrigerate for 20 minutes.

3. Just before serving, stir in coriander/

cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.

NOTE: Ají Amarillo. A yellow chilli with a slightly sweet flavour and plenty of heat. Available in jars or as a puréed sauce. • • • • • • • • • •

Labskaus – a speciality of the seafaring town of

Hamburg. Labskaus is a one-dish meal made with

mashed potatoes, corned beef, and beetroot. It’s bright

red from the beetroot juice and served with a fried egg,

pickles and pickled, rolled herring (rollmops).

Labskaus used to be a poor person’s food, but now

pickled meats and fish are so expensive that it has

become a luxury food, even served at fancy restaurants.

It also has a reputation for being a hangover cure.

Submitted by: Michael Rößler, ISG, Germany

Labskaus

Ingredients

1 small onion, chopped

4 tsp butter or margarine, divided 1lb potatoes, peeled and quartered (about 4 medium)

½ cup milk 1 cup beef broth

10oz corned beef or 1 can, chopped 1 small can of pickled beetroot in slices 1 tbsp pickled beetroot juice

9 rollmops (pickled herring wrapped around a gherkin pickle)

3 eggs

Salt and pepper

Method

1. Cook the potatoes in salted water

until soft.

2. Brown the onions in 2 tsp butter for 3

minutes and remove from heat.

3. Brown the corned beef cubes in the

same pan until warmed through.

4. Chop 5 beetroot slices small,

reserving the rest.

5. Drain the potatoes and add the

milk. Mash the potatoes (they will be chunky). Add enough broth to make the potatoes wet, but not runny. Fold in the browned onions, chopped corned beef, chopped beetroot, and the beetroot juice. Season with salt and pepper.

6. Using a non-stick pan, melt 2 tsp

butter and fry the 3 eggs. Salt and pepper to taste.

7. Divide the Labskaus onto 3

pre-warmed plates. Arrange one fried egg on top of each mound of Labskaus, add the rollmops, the reserved pickled red beetroot and spicy German pickles and serve immediately. • • • • • • • • • • •

The recipe does not require exact measurements

and allows plenty of versions. It’s the perfect side

dish and a delicious alternative to a traditional

salad. It is great for a summer picnic or barbecue.

Submitted by: Valeska Schenck, ISG, Germany

Broccoli salad with

a honey-mustard

dressing

Ingredients

½ red onion 250g broccoli florets 1 red pepper, quartered 1 apple, quartered 5-6 red radishes 30g pine nuts 25g olive oil

15g white balsamic vinegar 1 tsp honey

1½ tsp Dijon mustard 1 tsp herb salt ½ tsp pepper

Method

1. Peel and dice the onion. Chop the

red pepper and cut it into fine pieces. Chop the apple and the red radishes and cut them into small sticks. Chop the broccoli florets as small as possible and mix all ingredients together.

2. Mix the olive oil, the balsamic

vinegar, honey and mustard and season with herb salt and pepper. Chop the pine nuts a little bit smaller. Pour the dressing over the salad and spread the pine nuts over at the end.

• • • • • • • • • • • •

Submitted by: Hades Chung, ISG, Hong Kong

Smoked chicken

with tea leaf

Ingredients

1 whole chicken

½ cup Chinese rice wine or dry sherry 1 tbsp of salt

1 cup of dark soya sauce ½ cup of soya sauce 1 tbsp of brown sugar

3 cups water to cover whole chicken 4 green onions, cut into sections 4 slices of ginger

⅔ cup of oolong or black or earl grey tea leaves

½ cup brown sugar ½ cup long-grain rice ¼ cup water

Method

1. Marinade the chicken with salt

and rice wine for 30 minutes before cooking.

2. To prepare the poaching liquid,

combine water, rice wine, sugar, both soya sauces, green onion and ginger in a pot. Bring to a boil over high heat. Turn to medium heat. Put the chicken in slowly and pull it out. Repeat this step 10 times. Turn the heat off and drop the chicken in the pot to simmer 30-35 minutes.

3. Remove chicken; let cool and pat dry

with paper towels.

4. Cover a wok with aluminum foil. 5. To prepare the smoking mixture, in a

small bowl combine tea leaves, brown sugar, rice and water. Spread evenly in the foil-lined wok. Set a round cake rack over smoking mixture. Close the lid and heat it through over medium heat. Watch the sugar until melted and turned black, and the green smoke is coming out.

6. Put the chicken on the steam rack.

Close the lid and let it smoke for 7-10 minutes. Turn the heat off and smoke it for an additional 3 minutes. Cut into pieces. Dish it up and enjoy it.

• • • • • • • • • • • • •

Schwäbische

maultaschen

Maultaschen are a German version of stuffed

pasta or dumplings and are protected by EU

law since November 2009. The Swabian dish

is regarded as a regional speciality and the EU

status protects the dish from imitations and

guarantees a high-quality Swabian enjoyment.

This recipe offers two different fillings: a

traditional and a modern one!

Ingredients

For the dough:

3 eggs 4 tbsp water 1 tsp salt 4 cups flour

1 egg yolk beaten with 1 tsp water

For the meat-spinach filling:

1lb (450g) fresh spinach, cooked, finely chopped and drained

1 cup minced cooked chicken, beef, or pork

1 onion, grated 4 slices white bread ½ cup water or milk Salt and pepper, to taste Nutmeg, to taste 2 eggs

Chicken or beef broth Yoghurt (optional)

For the potato-spinach filling:

1lb (450g) potatoes, unpeeled 1 tbsp unsalted butter 1 onion, finely chopped 2 cloves garlic, minced 1 tsp salt

6oz (170g) spinach, chopped 1 cup heavy cream

8oz (225g) mushrooms, sliced 6 sprigs fresh thyme

• • • • • • • • • • • • • • • • • • • • • • • •

Method

1. Either in a bowl or in a mixer,

combine all the dough ingredients (the eggs, water, salt and flour). Knead for about 10 minutes by hand or keep mixing in a mixer until you get a tight dough ball. Remove the dough from the bowl and wrap in plastic wrap (cling film). Let sit at room temperature for at least 30 minutes.

2. Meanwhile, prepare the fillings.

For the meat-spinach filling, mix the spinach, cooked meat, and grated onion in a bowl. Soak the bread slices in water or milk, squeeze, and crumble into the meat-spinach mixture. Season with salt, pepper, and nutmeg to taste. Add the eggs and mix until well blended.

3. For the potato-spinach filling, boil

the unpeeled potatoes for 25-30 minutes until done. Let cool until they can be handled and peel them. Pass the warm potatoes through a ricer or simply mash with a potato masher until smooth. Let cool.

4. In a saucepan, melt the butter and

add the onion, garlic, and 1 tsp salt. Cook, stirring, for about 4-5 minutes, until the onion is translucent. Add the spinach and cook, stirring, for about 3 minutes, until it has wilted. Remove from the heat and add the spinach mixture to the potato mixture. Mix well and set aside.

5. Take the dough and cut it into

portions. Lightly flour a work surface and roll each portion into a thin sheet. Cut each sheet into 3-inch (8cm) squares. Put 1 heaped tsp of filling in the centre of each square, moisten edges with the egg yolk mixed with water, and fold in half to form pockets. Press edges together firmly and crimp with a fork.

6. For the meat-spinach filling, boil the

dumplings in salted water for about 10 minutes. Serve in chicken or beef broth or simply topped with some yoghurt.

7. For the potato-spinach filling,

pre-heat the oven to 180°C/350°F. Boil the dumplings in salted water for about 6-7 minutes. When done, transfer with a slotted spoon to a baking dish. Top with the sliced mushrooms and pour the cream evenly over the top. Arrange the thyme sprigs evenly around the dumplings and bake for about 20 minutes, until the mushrooms start to brown. Enjoy!

Ingredients

500g green beans Salt and pepper

500g potatoes (small, waxy) 2 tbsp oil

400g cured and smoked pork loin (kasseler)

250 ml vegetable broth 1 bunch of parsley 250 ml cream

1 tbsp sauce thickener

German smoked pork, ‘kasseler’, is a salt-cured pork

loin or pork chop, which is smoked with beech wood or

alder and often served with sauerkraut and mashed

potatoes. It is a typical speciality during the cold

season. The origin of the dish is not really clarified.

According to one of the many theories, there was a

Berlin master butcher in the 19th century named

Cassel. Apparently he invented kasseler. Whether the

origin of the kasseler is located in the city Kassel or in

Berlin remains uncertain.

Submitted by: Maic Schuppelius, ISG, Germany

German kasseler

• • • • • • • • •

Method

1. Boil the beans in salted water for

about 10 minutes. Quench with cold water and allow to drain well.

2. Peel the potatoes, heat 1½ tbsp of oil

in a pan and fry the potatoes golden brown. Pour vegetable broth over the potatoes, cover it with a lid and cook everything .

3. Dice the kasseler and fry with ½ tbsp

of oil for 3 minutes. Finely chop the parsley, add cream to the potatoes, boil and use sauce thickener.

4. Add the beans and kasseler to the

sauce along with the chopped parsley and season with salt and pepper.

This is the real Mexican recipe for chicken

taquitos with delicious guacamole.

Submitted by: Jordana Galicia, ISG, Spain

Chicken taquitos

with guacamole

Ingredients

2 chicken breasts (organic) 4 tomatoes

1½ onions, chopped 1 garlic clove

Chipotle sauce (optional) Salt and pepper 12 tortillas

1 cup of thick cream

1 cup of grilled mozzarella cheese Green salsa

2 cups of sliced lettuce 4 avocados

½ tsp of garlic powder 2 lemons

3 tbsp of chopped jalapeños

Method

1. To make the guacamole, peel the 4

avocados and smash them in a bowl. Add ⅓ of the chopped onion to the mix. Add the garlic powder and some salt and mix. Add the juice of the 2 lemons and mix. Add the 3 tbsp of chopped jalapeños and mix. Add more salt, garlic or lemon, accordingly.

2. Cook the chicken breasts. When

cooked, shred the chicken meat and let it rest. Retain the chicken juices from the pan in a cup.

3. Boil the tomatoes until the skin is

easy to peel. Add the peeled tomatoes, the rest of the onion and the clove of garlic to the blender with ¾ cup of the chicken broth obtained when cooking the chicken, and blend.

4. Add the shredded chicken meat and

the tomato sauce in a cooking pan and heat. Add salt and pepper to suit your taste. Wait 15 minutes. Add a little chipotle (depending on how hot you want it to be). Wait 10 more minutes and remove from the heat.

5. Heat the tortillas. Once they are

warm, add 3-4 tbsp of the mix of chicken and roll the tortillas to form a taco.

6. Put three tacos per plate. Pour 2 tbsp

of thick cream on top, then some sliced lettuce, and add some cheese on top. Add the guacamole and the green salsa.

• • • • • • • • • • • • • • •

“Quick, easy, great for using up

leftovers, and a fairly healthy

alternative to normal pizza.”

Ingredients

320g ready-to-roll puff pastry 200–300g cooked smoked gammon 70g prosciutto ham slices

125g goats cheese 1 red onion

6 ripe vine cherry tomatoes 4-6 closed cup mushrooms Sweet chilli sauce

Milk (or milk alternative, eg. soy)

Method

2. Cut your gammon into pieces

approximately 3cm x 3cm x 4mm thick and place evenly across the pastry (leaving a 2cm border all around the edge).

3. Take your prosciutto hams slices and

lightly scrunch, and place randomly in spaces.

4. Chop/slice the onion, tomatoes and

mushrooms, and spread over the top. Slice the goats cheese (ideally get approximately 12-15 slices) and spread evenly over the top.

Submitted by: Gemma McKenzie, ISG, UK

Gammon and goats

cheese puff pastry

pizza

• • • • • • • • •

Ingredients

1 kg clean veal guts ¼ beef leg

1 pork hoof 1 chorizo

1 spanish morcilla (black pudding) 1 piece of ham (200g)

400g white onion (not sweet) 150g tomato 1 bay leaf 2 garlic cloves 2 cayenne pepper 1 pinch of salt 1 pinch of pepper 1 tbsp of paprika 50cc of vinegar 1 tbsp of flour Olive oil

Method

1. Put the veal guts in a pot covered

with water and vinegar to cook for 10 minutes. Drain and put it aside.

2. In an ‘Express Pot’, put the beef leg,

the pork hoof, the chorizo, the morcilla and the ham to cook for 15 minutes at a maximum pressure. Put aside.

3. In the ‘Express Pot’, add the drained

veal guts, the beef leg, etc, and the onion, tomato, bay leaf, garlic, cayenne pepper, salt and pepper. Cook for about 20 minutes at maximum pressure.

4. Once the pot is opened, add a little

oil, the flour and the paprika. Toast a little, with caution that the mixture does not burn. Add some broth and pour it into the pot. Put it to cook with the pot opened for about 5 minutes while still stirring.

Ingredients

250g bread from the day before 550g ripe tomatoes

75ml of extra virgin olive oil 25ml of vinegar (preferably sherry) 1 garlic clove

2 boiled eggs 100g of serrano ham Salt (to taste)

Method

1. Clean the tomatoes and cut them

into quarters. Put them in a big bowl and crush them with a mixer until obtaining a liquid sauce.

2. Pass the sauce through a strainer to

remove possible pieces of skin or seeds that may have been left.

3. Cut the bread into small pieces and

add it to the sauce. Let it rest for 10 minutes. This will allow the bread to soften.

4. Peel the garlic clove and add it to the

tomato sauce with the bread, add salt and pepper and mix again.

5. When serving, add small pieces

of boiled egg, some small pieces of serrano ham, ½ tsp of olive oil.

Delicious Spanish dish from Andalucía.

Amazing for summer.

Submitted by: Angel Estévez, ISG, Spain

Salmorejo

• • • • • • • •

“You have to try it to know you love it.”

Submitted by: Jose María de Luna, ISG, Spain

Madrilenian

calluses

• • • • • • • • • • • • • • • • •

Ingredients

Pastry dough Virgin olive oil

½kg cooked octopus, chopped 2 big onions 2 green peppers 1 red pepper 1 leek Salt Garlic, sliced 1 tbsp sweet paprika ½ tbsp spicy paprika Parsley, finely chopped 1 egg yolk

Method

1. Pour some virgin olive oil into a

frying pan. Add the onions, peppers and leek and simmer. Add salt. After a couple of minutes, add the sliced garlic. Keep on the heat for 2 minutes.

2. Add the chopped octopus, the sweet

paprika, a little finely chopped parsley and leave until the vegetables and

3. Once finished, take the pan away

from the heat and let it cool. Open the packet of pastry dough and spread half of it on the paper, distribute the filling well, and leave the edges free.

4. On the top, place a second layer of

dough. Fold the edges of the bottom, so that it is well sealed. Press the edges with a fork so it does not open while baking. Make a few punctures so that the steam inside the empanada can leave and it doesn’t break.

5. Paint it with beaten egg yolk, so that

it gets a golden shine and put it in the oven. Leave it for about 35 minutes or so. It should have a good golden colour once cooked. Serve hot or let it rest a little to serve it a little more tempered.

Octopus empanada

• • • • • • • • • • • • •

This dish is famous in local and overseas

Chinese restaurants. Almost every family

can cook it at home.

Submitted by: Askins Lam, Commtech Asia, China

Pork braised in

brown sauce

Ingredients

500g streaky pork 1 stick of cinnamon 3 pieces of anise (DaLiao) 5 pieces of ginger 6 red dates

2 tbsp of dark soy sauce (30ml) 1 tsp of salt (5g)

2 tbsp of sugar (15g)

Method

1. Cut the pork into 2cm chunks.

Peel the ginger and slice. Add oil into the pot, and once the oil is cool, add cinnamon and anise. After frying out the fragrance on a low heat, turn the pan to a high heat and add the pork. After frying, continue to stir until all oil is gone.

2. Add the dark soy sauce, sugar, salt

and mix well. Then continue to fry and stir for 5 minutes to make sure the meat is coloured and tasty. Then add water (it must be boiled water) to submerge the meat.

3. Add red dates and ginger, put the

lid on the pot, turn on a low heat and simmer for 40 minutes. During this time, pay attention to the water of the pot, add a little boiling water when water is low. After 40 minutes, take off the lid, turn up to a high heat to create a layer of rich brown sauce, to braise the pork. • • • • • • • •

Submitted by: Cathy Chan, ISG, Hong Kong

Golden shrimp

Ingredients

280g plain flour 300g shrimp

1 piece salted egg yolk 40ml chicken broth 4 cloves of garlic 10g green onion

Method

1. Prepare the shrimp; trim off pointy

edges. Deep fry the shrimp with the garlic until fully cooked.

2. Heat up some oil and sauté the salty

egg yolk. Break apart the salty egg yolk and keep stirring, it begins to form a creamy sauce. Add the chicken broth and stir some more.

3. Coat the fried shrimp in the flour

and put into the creamy sauce. Add the chopped green onion to garnish.

• • • • • •

A traditional Malaysian dish, rendang is a specialised

ish curry that is made distinctive by adding

dry-fried grated coconut towards the end of cooking time.

Submitted by: Nabisah Bebee, ISG, Malaysia

Aromatic

chicken rendang

Ingredients

1 whole chicken, chopped into 12 chicken thighs and cutlets 3 tbsp desiccated coconut,

dry-fried on medium-low heat until golden brown

4-8 shallots or 2 onions 2cm ginger root, sliced

1cm fresh galangal root (optional) 2 big red chillies, seeded and sliced 4 dried chillies, softened in hot water for 10 minutes (substitute 1 tsp chilli powder)

150ml coconut cream

1 tbsp sunflower oil or 1 tbsp corn oil ⅔ tsp turmeric powder

3 stalks lemongrass, the fat part sliced, the remaining stalk trimmed and smashed lightly

3 kaffir lime leaves, torn 1 tbsp dark brown sugar 1-1½ tsp sea salt

Method

1. Pulse the shallots, ginger, galangal

root, chillies and sliced lemongrass, adding enough coconut cream to make a thick paste.

2. Heat oil in a thick-bottomed

non-stick saucepan until medium hot. Stir fry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes. Add meat pieces. Stir fry for 5 minutes.

3. Add the rest of the coconut cream.

Cook on medium-low heat until meat is done and quite tender, and the curry sauce is very thick (you’re lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with spatula to ensure curry does not burn. If curry is getting dry before meat is tender, add a bit of water.

4. Cooking time varies with size and

cuts of meat. When curry is thick and almost dry, add fried dessicated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.

5. Serve hot with plain boiled rice,

preferably jasmine or basmati variety. Yum! • • • • • • • • • • • • • •

The Swabian were formerly poor people and did not

have much land, and the Swabian Alb ground was not

very productive. Regardless of the linguistic ambiguity,

Spätzle/Spaetzle was and still is the perfect dish, as it

is cheap to produce, versatile and nutritious.

Submitted by: Susanne Wakeford, ISG, Germany

Spätzle (Spaetzle)

with sour beans

Ingredients

1 pack of Spätzle, or any other egg pasta 1kg green or runner beans

1 onion, finely diced 2 tsp butter 2 tsp flour 1 bay leaf

250ml vegetable stock Salt, pepper

2-4 tsp red wine or cider vinegar Butter to taste

Method

1. Wash the beans and cut off the ends

on both sides. Then blanch the beans in boiling salt water, drain the beans but keep the cooking water.

2. In a saucepan melt the butter, add

the diced onion and fry at a medium heat until golden brown. Add the drained beans, the bay leaf and the pepper and sprinkle with flour.

3. Deglaze with 400ml of the bean

water, add the stock and vinegar, bring back to the boil and simmer for half an hour until the sauce has reduced and thickened.

4. Meanwhile, cook the Spätzle

according to the instructions on the pack. Drain, put back in the saucepan, add some butter and mix well.

5. When the beans are ready, season to

taste with salt and pepper, and serve

• • • • • • • • • •

Pork adobo made with succulent pork belly braised

in vinegar, soy sauce, garlic and onions. A delicious

balance of salty and savoury, this hearty stew is the

national dish of the Philippines for good reason!

Submitted by: Montesa Montefalcon, Commtech Asia, Philippines

Pork adobo

Ingredients

2lb pork belly, cut into 2-inch cubes 1 medium onion, peeled and sliced thinly

1 clove of garlic, peeled and minced 2 bay leaves

1 tsp salt ½ tsp pepper 1 tbsp oil 1 cup vinegar ½ cup soy sauce 1 cup water

Method

1. In a bowl, combine pork, onions,

garlic, bay leaves, salt, and pepper. Place in the refrigerator and marinate for about 30 minutes.

2. In a wide, heavy-bottomed skillet

over a medium heat, heat the oil. Add the meat mixture and cook, turning occasionally, until the pork is lightly browned.

3. Add vinegar and allow to boil,

uncovered and without stirring, for

4. Add soy sauce and water and stir to

combine. Allow to a boil for another 3-5 minutes. Lower heat, cover, and simmer for about 40-50 minutes or until meat is fork-tender and sauce is reduced. Serve hot. • • • • • • • • • •

“A great Persian dish of soft

roasted aubergine in tomato and

garlic sauce, with eggs cooked

into it at the last minute. Ideal for

making as part of a mezze meal.”

This is a fantastic vegetarian side dish and is

ideal for a party platter with plenty of crackers.

Besides the classic vegetarian version,

non-vegetarians can simply add meat to the stew.

Submitted by: Zimin Hossainy, ISG, Germany

Smoked

aubergines

with garlic

Ingredients

3 large aubergines

Vegetable or olive oil, for frying 1 bulb garlic, cloves peeled and thinly sliced

½ tsp turmeric

3 large ripe tomatoes, quartered 2 tbsp tomato purée

½ tsp caster sugar 1½ tsp crushed sea salt 2 large free-range eggs, beaten

Small handful of broken walnut pieces, to garnish

Persian flatbread, to serve

Method

1. The most authentic way to prepare

the aubergines is to blister them whole over an open flame (either on a barbecue or over a domestic gas hob) until blackened and the flesh has softened right through to the centre. Alternatively, to bake them, pre-heat the oven to 220°C/425°F/Gas 7. Place the aubergines in a roasting tin and roast them whole in the oven 40-45 minutes.

2. Meanwhile put a good drizzle of oil

in a large frying pan over a medium heat and slowly cook the garlic slices, ensuring you cook them through rather than simply browning them. If they start to go brown too quickly,

3. Once the aubergines are cooked,

score the aubergine skin from stalk to base and scoop out the flesh using a large spoon. Stir this into the garlic and tomatoes. Place the pan over a medium-high heat and cook through for a few minutes, mashing a little as you go. Lastly, add the tomato purée, sugar and sea salt, stir well and cook for a further 6-8 minutes, stirring occasionally to prevent the mixture from browning.

4. Make lots of little holes in the

aubergine mixture and pour the beaten eggs straight into the pan, but do not stir in the egg. You want to ensure the eggs are cooking and solidifying before you incorporate them, they take about 5-6 minutes to become opaque. Once cooked, give the mixture one final stir and remove the pan from the heat. Leave the mixture to cool for 20 minutes, as this dish is best served warm rather than piping hot. Garnish with walnut pieces and serve with flatbread. • • • • • • • • • • •

Vietnamese

summer rolls

Dipped in a spicy peanut sauce, these

rolls are a great hot-weather appetizer or

light lunch. These fresh spring rolls offer

endless combinations of filling and once

you have mastered the basics, you can

play around with the recipe as you like.

Ingredients

For the peanut sauce:

¾ cup natural-style creamy peanut butter

⅓ cup water 3 tbsp hoisin sauce

2 tbsp freshly squeezed lime juice (from about 1½ medium limes) 4½ tsp soy sauce

1 tbsp granulated sugar 2¼ tsp chilli-garlic paste

1 medium garlic clove, mashed to a paste

½ tsp toasted sesame oil

For the summer rolls:

24 medium shrimp (about 1lb), peeled and de-veined

4oz dried rice stick noodles or rice vermicelli

16 (8½-inch) round rice paper wrappers

1 cup mung bean sprouts (about 3oz) 32 medium fresh mint leaves (from about 1 bunch)

32 fresh basil or Thai basil leaves 16 small fresh cilantro/coriander sprigs 2 serrano chillies, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional) 1 medium English cucumber, peeled and cut into 2½-inch sticks, then quartered

3 medium scallions, quartered lengthwise, then into 2½-inch pieces (white and light green parts only)

Method

1. Whisk all of the ingredients for the

peanut sauce together in a medium bowl; set aside.

2. Bring a medium saucepan of water

to the boil over a high heat. Add the shrimp and cook until bright pink and just opaque, about 1½ minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board. Holding your knife parallel to the cutting board, halve each shrimp horizontally. Place in a medium bowl, cover with plastic wrap (cling film), and refrigerate.

3. Cook the rice noodles according to

the directions on the packet. Drain and set aside. Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro/coriander, serrano (if using), cucumber, scallions and lettuce. Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish (large enough to hold the rice paper wrappers) with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.

• • • • • • • • • • • • • • • • • • •

4. Layer a ¼ cup of the rice noodles

over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using.

5. Place 4 of the cucumber sticks and

2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.

6. Fold the bottom half of the rice paper

wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.

7. Turn the roll so that the seam faces

down and the row of shrimp faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap (cling film).

8. Repeat with the remaining wrappers

and fillings. Leave ¾ inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed. If not serving immediately, keep the summer rolls tightly covered with plastic wrap (cling film) at room temperature for up to 2 hours. Serve with the peanut sauce for dipping.

Submitted by: K Jothi, ISG, Malaysia

Indian lamb curry

Ingredients

1½lb boneless lamb, trimmed of fat and cut into pieces

¼ cup vegetable oil 2 bay leaves

1 black cardamom pod 1 (2-inch) cinnamon stick 10 peppercorns

4 whole cloves

1½ large onions, finely chopped 1 tbsp fresh ginger paste 2 tsp minced garlic

1 green chilli pepper, chopped (optional)

Salt

½ tsp turmeric 2 tsp coriander powder

1 tsp cayenne pepper (optional) 1½ tsp garam masala

1 cup diced tomatoes ⅓ cup plain yoghurt

2 tbsp chopped fresh cilantro/ coriander leaves

Method

1. Heat oil in large pan; add bay

leaves, cardamom, cinnamon stick, peppercorns and cloves. When leaves begin to sizzle and fragrance starts to release, add onions and sauté until light golden, about 12-15 minutes, stirring frequently. Stir in the ginger paste, garlic, chilli pepper, and lamb.

2. Season the lamb with salt; continue

cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking. Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tbsp water. Add diced tomatoes, and cook for 5 minutes, stirring frequently.

3. Then add 4 cups of water and

simmer for 15 minutes, or until meat is getting tender. Lower heat.

4. Whisk the yoghurt with a fork; and

add to the pot slowly. Then cook until meat is done to your liking and sauce is thickened.

5. Garnish with cilantro/coriander

leaves. Serve with steamed basmati rice, or hot Indian breads, such as naan.

• • • • • • • • • • • • • • • • • • •

Ingredients

500g of bread 250ml of water 8 garlic cloves 200g of chorizo 4 slices of fresh bacon 1 choricero pepper Extra virgin olive oil Salt

Method

1. Cut the bread into cubes and place

them in a bowl. Add a little salt to the water and pour it over the bread with a strainer.

2. Wrap them in a white cloth, turning

the cloth occasionally to distribute the moisture better. Let it sit for at least 2 hours in the refrigerator.

3. Heat some oil in a deep cooking pan.

Dice the bacon into small pieces and add to the pan. When browned, add the sliced chorizo.

4. Drain, put chorizo and bacon on a

side plate.

5. Add a little oil to the pan and add

the garlic cloves. Add the migas and constantly stir with a spoon until loose and brown.

6. Mix everything until the chorizo, the

pepper and the bacon are very hot.

A delicious Spanish dish from Extremadura.

You can have it for breakfast or as a starter.

Submitted by: Silvia Muñoz, ISG, Spain

Migas

• • • • • • • •

Ingredients

1 cup kimchi, chopped 3 tbsp kimchi juice 2 tbsp onion, chopped ½ tsp salt

½ tsp sugar

½ cup flour (all-purpose) ¼ cup water

2 tbsp vegetable oil (or grape seed)

Method

1. In a bowl, place the kimchi, kimchi

juice, onion, salt, sugar, flour and water, and mix it well with a spoon.

2. Heat up a 12-inch non-stick pan

over a medium-high heat and drizzle in about 2 tbsp of grape seed oil. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon. Cook it for 1 to 1½

3. Turn it over with a spatula or flip it.

Then lower the heat to medium and cook for another 1½ minutes.

4. Turn it over one more time and cook

for 30 seconds before transfering it to a serving plate.

Submitted by: Joon Ho Kim, Commtech Asia, Korea

Kimchijeon with

chopped kimchi

• • • • • • • •

Submitted by: Elaine Sua, ISG, Malaysia

This traditional recipe is a national Malay dish. This version

was inspired by Malaysian celebrity chef Sherson Lian,

from the TV show ‘Family Kitchen with Sherson’.

Nasi lemak with

sambal ikan bilis

Ingredients

For the nasi lemak (coconut rice):

2 cups Japanese sumo rice 1 cup coconut milk 3 cups water 1 tsp salt

2 shallots, crushed 2 cloves of garlic, crushed 3 pine leaves, tied in knots

For the sambal ikan bilis (anchovies):

50g dried anchovies 300g onion

50g garlic 40g dry chilli 8 red bird eye chillies 10g shrimp paste (Belacan) 10g tamarind paste 2 tbsp tomato paste

2. For the anchovies: blend onion and

garlic in a food processor. Blend dry chilli and red bird eye chillies together; add in oil if necessary.

3. Heat a wok on a low flame until hot.

Fry the anchovies until crispy, on a low to medium heat. Sieve the fried anchovies and save the remaining oil.

4. Put in the shrimp paste and fry until

it releases its flavour. Add in the blended onions and garlic. Stir constantly to ensure it doesn’t stick to the wok.

5. Stir for 30 minutes, until the

onion and garlic become brown and caramelised. Add in the blended chillies. Keep stirring and maintain on a low heat as it will gradually dry up

• • • • • • • • • • • • • • •

Ingredients

2 plain bagels 2 large eggs 1 avocado

8 rashers of streaky bacon 4 ripe vine cherry tomatoes 4 tsp chipotle paste 4 tsp maple syrup 2 tbsp olive oil

Method

1. Pre-heat your oven grill.

2. Cut the bagels in half (cut the hole

in the middle to the desired size if it is small) and toast both sides (in a toaster or under the grill) until lightly golden, then set aside.

3. Line a baking tray with tin foil and

lay your bacon rashers on top. Mix the chipotle paste and maple syrup and brush one side of the bacon. Put under the grill until lightly crispy.

4. While the bacon is cooking, chop up

your avocado and mash with a fork. Roughly chop your cherry tomatoes and mix in.

5. When the bacon is cooked one side,

take out, turn over, brush the other side with the chipotle/maple mix and put back under the grill. While the bacon is cooking, heat the olive oil in a frying pan, place the tops of the bagels (cut side down) into the frying pan and break 1 egg into each bagel. Cook until desired consistency (approximately 5 minutes for slightly runny). Place onto a baking tray and cook under the grill to finish the top if you require.

6. Take the bacon out when cooked and

set aside.

7. Take the bottom half of the bagels,

add the avocado/tomato mix, lay 4 rashers of bacon on each one, and place the egg bagel on top to complete.

“A tasty weekend treat.”

Submitted by: Gemma McKenzie, ISG, UK

Breakfast bagel

• • • • • • • •

Roasted

vegetable tart

Submitted by: Courtney White, ISG, UK

Ingredients

Nairn’s Oat Crackers (for gluten free/ vegan option) or RAW flax and herb crackers

Garlic Chives Olive oil

3 sweet potatoes

1 large or 2 small avocados Mint

Salt and pepper 1 courgette/zucchini

Small handful of aspabroc baby broccoli

Small handful of mangetout

Method

1. In a sealable bag or processor put in

crushed garlic, chopped chives, olive oil and crackers. Blend until fine crumbs.

2. Line a tart dish with baking paper.

Pour in your cracker crumbs, and with a wooden spoon flatten down. Bake in oven for about 20 minutes on medium heat. Leave to cool down.

3. For the filling: bake sweet potatoes

in microwave for 8 minutes each. Take off the skin and mash up with a drizzle of olive oil. Mix in avocado, salt, pepper and chopped mint. Spread out on your biscuit base.

4. For the topping: chop the courgette,

aspabroc and mangetout and roast them with salt, pepper and olive oil on a medium heat for 20 minutes. Evenly place the vegetables over the top of the sweet potato filling. Enjoy!

• • • • • • • • • • •

Beef stir fry rice noodles is a popular

Cantonese noodle dish in domestic

and overseas Chinese restaurants.

Submitted by: Flora Chan, Commtech Asia, Hong Kong

Beef chow fun

noodles

Ingredients

For the beef:

½lb beef sirloin ¼ tsp baking soda 1 tbsp Shaoxing wine 1 tsp light soy sauce ⅛ tsp white pepper

For the sauce:

1 tsp dark soy sauce 1 tbsp light soy sauce ¼ tsp sugar

1 tbsp Shaoxing wine 2 tbsp water

For stir frying:

2 tbsp cooking oil ½ tbsp ginger, chopped 1 tbsp garlic, chopped

10oz fresh rice noodles, separated 4oz green onions

4oz bean sprouts

1 tsp sesame oil and seeds for garnish

Method

1. Combine all ingredients for the beef;

toss everything together and set aside.

2. Combine all ingredients for the

sauce; whisk well until sugar has dissolved. Set aside.

3. Heat a wok to a high heat. Add 1 tbsp

cooking oil then add beef. Cook 1-2 minutes on each side or until almost cooked. Remove from wok and set aside.

4. In same wok, add remaining cooking

oil. Add ginger and garlic. Stir fry for 30 seconds to 1 minute or until you can smell the aroma.

5. Add noodles and sauce. Stir fry for 1-2

minutes or until noodles have absorbed sauce evenly and are softened. Add green onion, bean sprouts and cooked beef. Toss everything together and stir fry for 30 seconds to 1 minute. Remove from heat.

6. Garnish with sesame oil and sesame

seeds and serve immediately.

• • • • • • • • • • • • • • • • •

Submitted by: Louise Donkor, ISG, UK

Onion tart

Ingredients

170g plain white flour Salt and pepper

70g unsalted butter, chilled and chopped into small pieces 1 egg, beaten

2–3 tbsp iced water

3 large sweet white onions, sliced finely 50g unsalted butter

1 tsp white sugar 2 egg yolks

150ml crème fraîche or heavy cream A pinch of grated nutmeg

Method

1. Sift the flour with a good pinch of

salt in a food processor and mix in the butter. Add the beaten egg and just enough iced water to make a dough. Wrap in plastic wrap (cling film) and chill for 30 minutes.

2. Pre-heat the oven to 180°C/375°F/

Gas 4. In a heavy-bottomed pan with a

sugar with a pinch of salt over a low heat. The onions should not brown, but merely soften – this takes about 30 minutes and you will need to stir occasionally.

3. On a floured board, roll the pastry

out thinly. Place in a lightly buttered, 20cm tart tin (ideally one with a removable bottom), prick with a fork and chill for 20 minutes. Line with greaseproof paper, add baking beans and bake in the oven for 10 minutes.

4. Mix the egg yolks with the crème

fraîche, nutmeg and some pepper. Take the pastry out of the oven and remove the paper and beans. Spoon the onions into the pastry case and add the egg mix. Turn the oven up to 190°C/Gas 5 and bake for 25–30 minutes.

• • • • • • • • • •

“This is my favourite recipe because

it reminds me of when I lived in Lyon

and ate amazing French food every day.

Onion tart is really good comfort food

for winter; I like it served slightly warm.”

Ingredients

4 cups of beef fillet, cubed 2 tbsp of white sugar

2 tbsp crushed black Kampot pepper (black pepper)

2½ tbsp crushed garlic 5 tbsp oyster sauce 1½ tbsp light soy sauce 1 tbsp cornstarch 2 tbsp Chinese rice wine 1 tbsp dark soy sauce 1 tbsp vegetable oil 1 fresh lime

1 tsp ground Kampot black pepper (black pepper)

1 tsp sea salt

Green tomatoes (optional)

Method

1. Combine the beef with the sugar,

half of the pepper, half of the garlic, ⅔ of the oyster sauce and the light soy sauce, salt and cornstarch. Mix thoroughly and marinate for at least an hour in the fridge. After marinating,

2. Add the oil to a hot pan, and add the

beef mixture. Stir fry until medium rare. Remove the mixture from the pan and deglaze the pan with the rice wine until reduced.

3. Add the remaining garlic and

fry until translucent. Add the beef again and add the remaining oyster sauce, light soy sauce, dark soy sauce and pepper. Cook to your liking. We generally like ours medium rare if we’re using the best quality beef. The sauce should be thick.

4. Serve on a plate with thick slices of

green tomatoes on the side.

5. Quarter the lime, put some of the

ground Kampot black pepper and sea salt into a small side dish, squeeze the juice onto the pepper, combine, and taste. Add more salt or pepper, as you like.

6. Serve this dipping sauce (tek merec)

on the side. Meat can be dipped into the bowl or it can be poured over the beef.

This beef lok lak recipe delivers a

delicious traditional Cambodian pepper

beef dish, made with Kampot pepper.

Submitted by: Dan Fagg, Commtech Asia, Philippines

Beef lok lak

(Khmer loc lac)

• • • • • • • • • • • • • •

“This recipe is dedicated in loving

memory of Paul Coates who sadly passed

away in September 2017. Paul was a project

manager for our Commtech Asia business

in the Philippines, and this was his all-time

favourite dish.”

Submitted by: Dan Fagg, Commtech Asia, Philippines

Minced beef and

onion pie

Ingredients

3 cups flour

1½ cups unsalted butter, cubed and kept cold until ready to use

Small pinch of salt ½ cup cold water 1 egg, beaten 1 tbsp vegetable oil 1 medium onion chopped

1 large or 2 medium carrots, peeled and chopped

1lb ground beef 1 tbsp flour

1 tbsp tomato paste

¼ cup Worcestershire sauce ¼ cup beef stock

½ tsp salt

¼ tsp freshly ground black pepper

Method

1. For the pastry, add the flour, salt

and butter into a food processor. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball. Remove, knead a little on a floured board. Wrap in plastic wrap (cling film) and refrigerate for 10-15 minutes.

2. For the filling, add oil to a large

saucepan and heat over a medium heat. Add the onions and carrots, stir and cook for about 5 minutes to soften

3. Add the flour and stir well, cook for

2 minutes. Stir in the tomato paste, Worcestershire sauce and beef stock. Taste for seasoning, depending on how much salt your beef stock has, add salt and pepper.

4. Simmer for 10 minutes until

thickened and the liquid has reduced. Strain off any fat that comes to the surface. Transfer to a bowl using a slotted spoon and allow to cool.

5. Pre-heat oven to 350°F. Butter a

9-inch round pie dish.

6. Cut the dough in half and roll out

onto a floured board. Cut the pastry into a circle, just slightly bigger than your dish. Put the pastry into the dish and smooth evenly, allowing the excess to hang over the side. Add the filling. Brush the edges of the pastry with the egg wash.

7. Roll out the other half of the pastry

onto the floured surface. Cut another circle and place on the pie and seal the edges with a fork. Brush with egg wash. Place on a baking sheet and bake for 20-25 minutes or until golden brown.

• • • • • • • • • • • • • • •

Sweet Recipes

#TeamISG

Ingredients

6 large egg yolks 1 cup sugar

1¼ cup mascarpone cheese at room temperature

1¾ cup heavy whipping cream (420 ml) 2 x 7oz packets Italian lady fingers (Savoiardi)

1 cup cold espresso or strong coffee (240 ml)

½ cup coffee-flavoured liqueur, optional (120 ml)

1oz cocoa for dusting (30g)

Method

1. Combine egg yolks and sugar in the

top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon. Remove from the heat and whip yolks until thick and lemon-coloured. Add mascarpone to

2. In a separate bowl, whip cream

to stiff peaks. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. Take it out of the refrigerator as you gather ingredients to make the recipe.

3. Mix the cold espresso with the coffee

liqueur and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!

4. Arrange the lady fingers in the

bottom of a 9-inch square baking dish (or similarly sized container).

Spoon half the mascarpone cream filling over the lady fingers. Repeat process with another layer of lady fingers add another layer of tiramisu cream.

5. Refrigerate 4 hours or overnight.

“The best tiramisu you will ever make”

Tiramisu cake

• • • • • • • •

Amazing white chocolate lemon cheesecake

made entirely in the food processor or blender!

So rich, decadent, and satisfying, you’d never

guess it was vegan and gluten-free.

Submitted by: Ann-Marie Smith, ISG, UK

White chocolate

lemon cheesecake

Ingredients

1 cup packed medjool dates, pitted before measuring (about 22 dates or 275g)

1½ cups (155g) raw walnuts 1½ cups raw cashews (soaked overnight in cool water, or in very hot water for 1 hour)

Pinch sea salt 1 tsp vanilla extract

3 lemons (juice of 3, zest of 1)

¼ cup (60ml) plain, unsweetened rice or almond milk (or sub light coconut, but it will take on a coconut flavour) ¼ cup (53ml) olive oil or sub melted coconut

½ cup (120ml) maple syrup, agave, or honey if not vegan (use less for a more tart cheesecake)

¼ cup (28g) cocoa butter, melted in the microwave or over a double boiler ¼ tsp sea salt

Optional: 1 tsp apple cider vinegar (for extra tang)

Method

1. Add dates to a food processor and

blend until small bits remain and it forms into a ball. Remove and set aside.

2. Next add nuts, salt and process into

a mixture. Then add the dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add a few more nuts.

3. Decide whether to make mini

cheesecakes in ramekins (or muffin tins) or one large cheesecake in a serving dish. These instructions are

4. Cut out greaseproof paper into

circles the shape of your ramekins. In addition, to make removing the cheesecakes easier, cut out two strips of paper per ramekin and lay them in an ‘X’ shape at the base. Top with the circle shape. This creates little tabs that make removing the cheesecakes easier once set.

5. Divide the date/nut crust between

the ramekins and carefully press with fingers to distribute. To really pack it down, use a small glass or the back of a spoon, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.

6. Add all other ingredients to a

blender and mix until very smooth – up to 2-3 minutes. If it won’t come together, add a touch more lemon juice, maple syrup/agave or a splash more almond milk as the liquid should help it blend better. Blend until very creamy and smooth. Taste and adjust flavour/ sweetness as needed.

7. Divide the filling evenly among the

ramekins. Tap a few times to release any air bubbles, then cover loosely with plastic wrap (cling film) and refrigerate until set – about 6-8 hours depending on the size of your dish. Accelerate this process by popping them into the freezer for at least 2 hours.

NOTE: They will come out much more easily after being in the freezer! Once set, run a knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop out. If they aren’t quite set, put them in the freezer for 15-20 minutes. Top with

• • • • • • • • • • • •

Ingredients

2 eggs 2.5 cups of flour Lemon zest 1 tsp of yeast 100g of butter 1 cup of sugar Chocolate chips

Method

1. Mix the butter and sugar in a bowl.

Add the eggs and the lemon zest. Continue stirring with a spatula until you get everything mixed.

2. In a separate bowl, mix the flour with

the yeast. Once you have them mixed, slowly add it to the eggs and the lemon zest mixture.

3. Once the dough is made, form a ball

and wrap it in plastic wrap (cling film). Keep it in the refrigerator for about an hour.

4. Add some flour on a flat surface and

smooth the dough with the help of a roller. Add the chocolate chips. With cookie moulds, make the cookies.

5. Put the cookies in a pre-heated oven

at 180°C/350°F. Leave for 15 minuts or until they get a golden brown colour.

“Delicious cookies for tea time.”

Submitted by: Soraya Bonilla, ISG, Spain

Butter cookies

• • • • • • •

Ingredients

240g shredded carrots 2 eggs 160g of sunflower oil

1 small can of pineapple in juice 240g sugar (better if it is brown sugar) 360g flour 10g of yeast 10g of baking soda 1 pinch of salt ½ tsp of cinnamon ½ tsp of ginger ½ tsp of nutmeg ½ tsp of turmeric

¼ tsp of ground cloves (or less) 240g of chopped walnuts

Method

1. Crush the carrots in the food

processer, add the oil, the eggs, the sugar, and the pineapple with its juice. Blend until it is mixed.

2. In a bowl, whisk the flour, the yeast,

baking soda, salt, cinnamon, ginger, nutmeg, turmeric, and cloves.

3. Add the remaining ingredients,

including the walnuts, and mix.

4. Pour into a pre-greased mould

and cook at 170°C/330°F for about 35 minutes. (Temperature and time may vary depending on the oven and the mould chosen.)

5. Use a toothpick to check if it is done.

Remove from the oven and let stand for 10 minutes before unmoulding.

Submitted by: Laura Lozano, ISG, Spain

Carrot cake

• • • • • • • • • • • • • • •

Submitted by: Sue Ferwerda-McGill, ISG, The Netherlands

Walnut and

chocolate fudge

Ingredients

450g sugar 150ml milk 100g plain chocolate 50g honey 150g butter

100g shelled and chopped walnuts 25g shelled and halved walnuts (optional)

Method

1. Grease a 20.5 x 15cm tin.

2. Put sugar, milk, chocolate and honey

in a saucepan over a gentle heat. Stir constantly until sugar has dissolved.

3. Bring to the boil without stirring

until soft ball stage, then remove saucepan from the heat. Add the butter to the sugar mixture and leave in a pan to stand on a cool surface for 5 minutes without stirring.

4. Now beat the mixture until thick and

creamy and beginning to grain. Add chopped walnuts all at once and stir with wooden spoon until evenly mixed into the fudge.

5. Pour into greased tin. Press on

walnut halves (optional). Leave the fudge until completely cold.

• • • • • • •