Document 6538211

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WHAT’S COOKING
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IWC HAMBURG
PDF processed with CutePDF evaluation edition www.CutePDF.com
Conversion Tables
Oven Temperatures
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.04 ounces (oz)
.07 oz
.11 oz
.14 oz
.18 oz
.21 oz
.25 oz
.28 oz
.32 oz
.35 oz
.39 oz
.42 oz
.46 oz
.49 oz
.53 oz
.56 oz
1 oz
1.75 oz
3.5 oz
9 oz
1 pound (16 oz)
17.5 oz
35.5 oz or 2.2 lb
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Liquid Measures
(approximate values)
½ tsp
= 2.5 ml
1 tsp
= 5 ml
1 tbsp
= 15 ml
1 fl oz
= 30 ml
½ cup
= 100 ml
1 cup (8 fl oz) = 237 ml
2 cups
= 473 ml
4 cups (1 qt)
=
946 ml
4-1/3 cups
= 1 litre
1 gallon (4 qt) = 3.8 litres
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Weight
1 gram (g)
2g
3g
4g
5g
6g
7g
8g
9g
10 g
11 g
12 g
13 g
14 g
15 g
16 g
28.35 g
50 g
100 g
250 g
454.g
500 g
1 kilo (1,000 g)
Description
very slow
slow
slow
slow
moderate
moderate
hot
very
very hot
very hot
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Gas
½
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2
3
3-4
3-4
5-6
5-6
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7
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Celsius
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135
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177
190
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232
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Fahrenheit
250
275
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325
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375
400
425
450
475
Cover Design by Erika Endres
Table of Contents
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GERMAN ETIQUETTE TIPS
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MAIN COURSES
Beef / Lamb
Fish
Pork
Poultry
Vegetarian
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APPETIZERS & SOUPS
Appetizers
Soups
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TIPS FOR USING THIS COOKBOOK
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PASTA & RICE
Pasta
Rice
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101
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CAKES & DESSERTS
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GLOSSARY
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INDEX
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VEGETABLES & SALADS
Vegetables
Salads
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Here are a few tips we thought helpful to
hostesses and guests or visitors in Germany.
German
Etiquette
Tips
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The majority of us Club members are
seasoned travellers. That does not, however,
mean that we haven’t made our share of
embarrassing “faux pas” in dealing with
people of other cultures?
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Punctuality: It is very important to be punctual for both appointments
and social invitations. Even a few minutes delay can be seen as
impolite. If being late is absolutely unavoidable, call your host or
hostess in advance.
Host/Hostess Gifts: Flowers, a bottle of wine or chocolates are all
acceptable gifts when attending a luncheon, dinner, coffee or party.
Always remove the paper wrapping before presenting flowers to your
hostess. If your partner or husband is with you, have him present the
flowers. When you receive flowers from guests, put them in a vase
straight away and display. If you receive gifts, unwrap them before the
guest leaves.
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Men: The man enters a restaurant first. Originally, this was in order to
see that the establishment was respectable enough for his wife or any
female guest.
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A man also goes up the stairs first – apparently so that he will not be
able to look under a woman’s dress or skirt.
Theatre Front or Back: When passing people in a theatre to get to
your seats, always face them.
Dining: In Germany, it is polite to have the left hand on the table when
eating.
At a dinner party or in a restaurant, you should not start eating or
drinking until everyone in the group has received their drink or their
meal, and then follow the lead of the host or hostess.
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Appetizers
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Soups
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APPETIZERS
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SOUPS
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Carpaccio, Tuna Or Beef
Cheese Avocado Dip
Cheese Quesadillas
Cucumber Mousse
Curried Tuna, Cucumber And Pumpernickel
Dolmeh
Guacamole
Holiday Cheese Ball
Paula’s Party Couscous
Puff Pastry Croissants
Ravioli À La Japanese
Roasted Red Pepper Dip
Spinach And Chickpeas In Yogurt Sesame Sauce
Spring Rolls
Stuffed Big Mushrooms
Cold Avocado Soup
Cream Of Pea Soup Westerman Style
Cucumber Soup
Elderberry Soup
Gingered Carrot Soup
Potato Soup
Red Pumpkin Soup
Spinach Soup
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“Sharing food with another human being is an intimate act that should not be indulged in lightly.”
M.F.K. Fisher (1908–1992), U.S. culinary writer.
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SOUPS
COLD AVOCADO SOUP
Gudrun Lindtvedt
Serves: 2
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Ingredients
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2 ripe avocadoes
200 ml (4/5 cup) beef broth (cube is fine)
200 ml (4/5 cup) heavy cream
¼ tsp curry powder/paste
1 tsp lemon juice
Salt and pepper
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Make broth and cool.
Cut avocadoes in two.
Remove stones and scoop out the avocado meat.
Put avocado meat, broth, cream and curry in a food processor and mix
well.
Add lemon, salt and pepper and mix together.
Leave in fridge to chill.
Serve cold in soup bowls.
Garnish before serving.
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Avocado slices
Parsley
Peeled, cooked shrimp (optional)
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Garnish
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SOUPS
RED PUMPKIN SOUP (Soppa Tal-Qara Hamra)
Malta
Laura Dobbeck-Vella
Serves: 4
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Fry the onion lightly in the oil.
Add the tomato puree and the pumpkin.
Lightly fry for three minutes.
Add the peeled tomatoes, lightly frying for another three minutes.
Add broth and seasoning.
Simmer until pumpkin is cooked.
Remove from heat and mash or puree the vegetable mixture.
Stir in the semolina very carefully so as to avoid lumps.
Return to a low heat and cook for 5 to 10 minutes, stirring well.
Sprinkle generously with grated cheese before serving.
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1 large onion, sliced
2 tsp olive oil
1 tsp tomato puree
1 kilo (2.2 lb) pumpkin, peeled and diced
1 small can peeled tomatoes
1-¼ litre (5-1/3 cups) broth
60 to 80g (3 oz) semolina (Grieß, farina or Cream of Wheat)
Salt and pepper
Plenty of freshly grated parmesan
Garlic (optional)
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Ingredients
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Main Courses
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Beef Tarte
Charcoal Grilled Short Ribs With
Sesame Marinade (Galbi Gui)
Chicken Or Beef Curry
Danish Meatballs
Empanadas
Indonesian Sate
Minced Steak With Onions
Oven Potatoes And Lamb
Pauline’s Meat Sauce
Stuffed Potatoes
Tafelspitz
Tongue With Mushroom Sauce
Tricia`S Corned Beef Pie
Tunnied Veal
Veal Olives
Veal Stew
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BEEF / LAMB
FISH
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Butterfly Salmon With Herb Sauce
Codfish “From The Old Grandmother”
Codfish With Mustard Sauce
Jansson’s Temptation
Salmon In Lemon Marinade
Salmon Quiche
Savoury Tart
Seviche
Shrimp With Cream
Stuffed Cuttlefish
Whole Roasted Fish
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Continued …
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PORK
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Aubergine (Eggplant) Casserole
Cheese Fondue
Frankfurter Grüne Sosse
Pulao
Rice With Medley Of Vegetables
Spicy Maltese Scrambled Eggs
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Chicken Adobo
Chicken Dijon
Chicken Game Casserole
Chicken Pot Pie
Goose Legs On A Tray
Tandoori Chicken
Tricia´S Curry
Turkey Strips
Walnut Stew
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POULTRY
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Bacon-Herb Quiche
Belgian Endive Ham Rolls With Cheese Sauce
Kale With Pork Belly And Kochwurst
Pork And Chicken Adobo
Pork Fillet With Prunes
Pork Medallions With ‘Drunken’ Apples
Quiche
Singapore Sweet And Sour Pork
Speedy Pork Tenderloin
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VEGETARIAN
"Enchant, stay beautiful and graceful, but do this, eat well bring the same consideration to
the preparation of your food as you devote to your appearance. Let your dinner be a
poem,like your dress."
Charles Pierre Monselet, French author (1825-1888)
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MAIN COURSE – BEEF/LAMB
CHARCOAL GRILLED SHORT RIBS WITH
SESAME MARINADE (Galbi Gui)
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Korea
Yongja Kim
Serves: 4
Ingredients
Sprinkle sugar over ribs.
Combine rest of the ingredients. Sprinkle over ribs and rub in with fingers.
Let marinate for 3 to 4 hours or overnight.
Grill both sides over moderate heat until lightly browned.
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1-1/3 kilos (3 lb) short ribs, sliced 1- ¼ cm (½ inch) thick,
scored but not cut through
2 tbsp sugar
2 garlic cloves, crushed
3 spring onions, chopped finely
½ tsp black pepper
1 tbsp sesame seeds, toasted and crushed with fingertips
¼ Asian pear (grated) or ½ green pepper
4-½ tbsp soy sauce
2 tbsp sesame oil
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Serve hot with rice and salad.
Chef’s Note: Traditionally charcoal grills are used even indoors in Korea. It is
the best without question, but outdoor grills can also be used.
Some herbs that go particularly nicely with beef include:
Basil, bay, caraway, coriander, cumin, dill, marigold,
marjoram, mint, sage, savouries, tarragon and thyme (no
rosemary)
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MAIN COURSE – BEEF/LAMB
TAFELSPITZ
Germany
Theresa Kramer (from Jutta Langfeld)
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Ingredients
In a large soufflé dish, layer as follows:
o Half of the potatoes
o Half of the carrots
o Half of the onions
o All the meat
o Remaining onions
o Remaining carrots
o Remaining potatoes
Cover well with the cream.
Cover the dish with oiled aluminium foil and cook for 3 hours in the oven
at 200°C (400 °F).
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800g (1-¾ lb) beef – cut into fine strips and spiced with paprika
800g (1-¾ lb) onions -- finely sliced and seasoned
800g (1-¾ lb) carrots – sliced and seasoned
1500g (3 lb) floury potatoes – sliced and seasoned
8 –10 cups of whipping cream
Some herbs that go particularly nicely with lamb include:
Mint, basil, bay, caraway, coriander, cumin, dill, lemon balm,
hyssop, marjoram, rosemary, sage, savouries or thyme.
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MAIN COURSE - FISH
SEVICHE
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Peru - Recipe from the coast
Maria Cristina Kleinau
Servings: 8
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Cut the fish fillets in cubes, about 2 cm (4/5 inch)
Place the cubes in a bowl and season with salt and lemon juice.
Let it marinate for about 1 hour.
Remove seeds and chop the chillies.
Add onions, chillies and coriander leaves to the bowl.
Mix well with the fish cubes.
To serve, place the salad leaves on the plate and then add the fish dish.
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1 kg (2.2 lb) fish fillet (white fish)
8 lemons
2 onions (white onions, if possible), thinly sliced
2 big orange chillies
1 bunch fresh coriander, chopped
Salt
Green salad leaves (optional for garnish)
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Ingredients
Limes and lemons will yield more juice
if cut lengthways, rather than horizontally.
Or you can cook them for 15 seconds
in the microwave and double the amount of juice.
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MAIN COURSE - PORK
EMBUTIDO
Ingredients
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Finely chop and grind pork, sausage and chorizo.
Mix with all other ingredients.
Season with salt and pepper.
Wrap in buttered aluminium foil and bake at 176.6°C (350°F) for 30
minutes.
Open wrapper and continue baking until golden brown.
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1/3 kilo (11.5 oz) ground pork
2 x 145g (10 oz total) canned Vienna sausages
1 chorizo be Bilbao
80 ml (1/3 cup) raisins
60 ml (½ cup) chopped sweet pickles
4 eggs, beaten
118 ml (½ cup) grated Edam cheese (queso de bola)
1 tsp vet-sin (monosodium glutamate)
5 slices white bread, moistened with
Evaporated milk
Salt and pepper to taste
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The Philippines
Carmencita Hernandez Maack
Serves: 8
If you put your sausages in hot water and let them
simmer for 8 minutes before frying, they will neither
burst nor shrink or
you can roll them in flour before frying.
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MAIN COURSE - VEGETARIAN
CHEESE FONDUE
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Using a fondue set with pot and burner, rub the pot with garlic.
Add white wine and warm up.
Add cheese, stirring constantly.
When cheese is well melted, add the corn starch in cherry water and
continue stirring. (Do not boil–gently heat.)
Before serving, season with pepper, nutmeg and perhaps a little of cayenne
pepper.
Set the burner on the table, and everyone places a cube of bread on his fork
and dips it into the fondue.
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550g (19 oz) Gruyere and 250g (9 oz) ripe Emmental, grated
350 ml (1-½ cups) white wine with some drops of lemon juice
1 to 2 cloves of garlic, minced
3 tsp Maizena (corn starch) dissolved in Kirschwasser (Kirsch)
Pepper
Nutmeg
Cayenne pepper
Fresh cubed bread
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Switzerland
Christiane Saila
Serves: 4 to 6
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Chef’s Note: Especially nice with white wine or for digestion you have a
“coup du milieu”, a little glass of kirsch.
A fondue set includes a caquelon (the pot) and rechaud (the burner).
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Pasta
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Anaïs Butterfly Salad
Maltese Macaroni Ricotta
Maltese Pasta Bake
Pasta Con “Quattro P”
Spaghetti Primavera
Summer Tomato Pasta
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PASTA
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RICE
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Classic White Risotto
Pineapple Fried Rice
Risotto With Spinach
Soft Parmesan Polenta
Thai Pineapple Rice
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“Food is a central activity of mankind
and one of the single most significant trademarks of a culture.”
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PASTA
PASTA CON “QUATTRO P” (Pasta with “Four P’s*)
Ingredients
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2 tbsp butter
250g (9 oz) cherry tomatoes
355 ml (1-½) cups cream
500 grams (1 lb) penne rigate or other similar pasta
Freshly grated parmesan cheese for serving
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Italy
Sonia Dionisio
Serves: 6
Mix basil, pine nuts, garlic in food processor.
Add olive oil & parmesan.
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Pesto (can use ready-made green pesto)
1 large bunch fresh basil leaves
2 tbsp pine nuts
2 small garlic cloves
60g (2 oz) freshly grated parmesan or Pecorino Romano cheese
8 tbsp extra virgin olive oil
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Sauce
• Melt butter in frying pan.
• Add tomatoes & cook briefly (they must not become pulpy).
• Add cream & bring to the boil.
• Turn off heat & add pesto.
• Mix well & add salt & pepper to taste.
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Cook pasta in plenty of salted water until “al dente”.
Drain & add to sauce.
Stir to coat well & serve immediately with freshly grated parmesan.
*Pesto, Panna, Pomodori e Parmigiano / Pesto, Cream, Tomatoes, &
Parmesan
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SALADS
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Baked Fennel
Baked Sweet Potatoes
Braised Fennel
Chickpea Hot Pot
Indonesian Salad With Peanut Sauce
Kathryn’s Sweet Potatoes
Kohlrabi And Carrots
Mushroom Ragout
Pauliine’s Concoction
Pears, Beans And Bacon
Red Cabbage
Roasted Tomatoes
Steamed Asparagus With Orange Vinaigrette
Tuscan Beans
Vegetables &
Salads
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VEGETABLES
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The Best Caesar Dressing
Salad Dressing
Danish Tuna Salad
Kidney Bean Salad
Lemon Couscous With Mint, Dill And Feta
Lentil Salad
Papaya Quinoa Salad
Parmesan Walnut Salad With Endive Leaves
Rice Noodle Salad
Salmon Salad
Spinach Salad With Strawberries
Summer Salad
Summer Salad With Asian Vinaigrette
Thai Mango Salad With Peanuts
Tricia`S Tuna Mix
Walnut And Mandarin Orange Salad
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“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
J.R.R. Tolkien, author of 'Lord of the Rings' (1892-1973)
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VEGETABLES
BAKED FENNEL (Finocchi Gratinati)
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Italy
Sonia Dionisio
Serves: 6 to 8
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Boil whole fennels in lightly salted water for 15 to 20 minutes or until they
are soft yet firm.
Drain well and cut each bulb in half, then each half into 3 to 4 pieces trying
not to cut through, but leaving the pieces attached at the stem.
Pat pieces in flour.
Grease an oven dish with butter.
Place fennel in dish in a single layer.
Season with a little more salt and pepper and add the milk.
Dot with butter and sprinkle with parmesan cheese.
Grate nutmeg over top.
Bake in pre-heated oven at 350°F (180°C) for 35 minutes or until the top is
golden with a thickened sauce.
Remove from oven and allow to cool slightly.
Serve hot or at room temperature.
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5 medium-large fennel bulbs, washed & trimmed
60g (½ cup) flour for coating fennel
120g (4.5 oz) butter
375 ml (1-½ cup) milk
Nutmeg
60g (2/3 cup) freshly grated parmesan cheese
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Ingredients
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VEGETABLES
PEARS, BEANS AND BACON (Birnen, Bohnen und Speck)
Germany
Corinne Westphal (from my mother-in-law, Uta Westphal)
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Boil bacon in water for 20 minutes.
Remove bacon and put aside.
Add summer savoury and parsley to water.
Add the beans.
After 10 minutes, add the whole pears.
Cook another 5 minutes.
Cut bacon in small slices and add to the beans and pears.
Let simmer (but not too long, the pears should remain whole – if cooked
too long, the pears will dissolve and turn to “mush”).
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4 pears* (whole with stems)
500g (1 lb) bacon (as lean as possible)
1 litre (4-¾ cup) water
500g (1 lb) green beans
1 tbsp summer savoury (“Bohnenkraut”)
1tbsp parsley, chopped
Salt and pepper
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Ingredients
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Serve with boiled, salted potatoes.
Chef’s Note: This is a typical northern German dish that is served in early
autumn.
*The pears are not the juicy, sweet type (not Bartlett). They are the small, hard
variety – sometimes called “cooking pears.”
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SALADS
LENTIL SALAD (Aziffa)
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Ethiopia
Gabayenesh Singelmann
Serves: 4 to 6
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Cook lentils and cool.
Add garlic, chillies, oil, lime juice, ginger & onion to lentils.
Refrigerate for 2 hours before serving.
Decorate with parsley and chopped tomatoes.
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250g (9 oz) lentils
2 garlic cloves, crushed
5 or more chopped green hot chillies
5 tbsp olive oil
4 tbsp lime juice
1 tbsp minced ginger
2 spring onions, chopped
Salt & pepper to taste
Parsley & tomato for decoration
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Ingredients
Salad is especially good during the grilling season.
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Chef’s Note: Lentils are believed to have originated in the Middle East. It is
mentioned in the Bible that Jacob traded lentils for his birthright and that they
were an ingredient of a bread that was made during the captivity of the Jewish
people. Ethiopians use lentils during the fasting period. They are also a staple
food during Lent. Introduced to India before the first century AD, lentils are
the main ingredient of a traditional cuisine called “dal”, a spicy lentil dish.
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Cakes
&
Desserts
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Angela's Apple Cake
Apple And Hazelnut Cake
Banana Chocolate Chip Cake
“Banana De Terra”* Pudding
The Best Chocolate Brownies
Brown Cakes
Caramel Pudding
Carrot Cake
Cheesecake
Chocolate Creme Torte
Chocolate Mousse
Coconut Flan
Coffee And Walnut Cake
Danish Apple Dessert
Fruit Cobbler
Fruit Filled Pastry
Ginger Scones
Gudrun’s Cheesecake
Hot Cross Buns
Iced Lemon Thyme Fairy Cakes
Indonesian Cold Dessert
Irish Summer Dessert
Leché Flan
Lemon Tea Bread
Mazurka With Delicacies
Mixed Berries With
Mascarpone-Limoncello Cream
Mousse Glacée Au Grand Marnier
Continued …
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Oatmeal Raisin Cookies
Orange Dessert
Orange Syrup Loaf
Panache Truffle Cake
Pavlova
Poires Au Vin
Red Berry Dessert
Scones
Self-Raising Flour
Sherry Trifle
Shrikhand
Summer Tiramisu
Viva Le Chocolat!
Yorkshire Lemon Pudding
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Cakes and Desserts, continued,
Strength is the ability to break a chocolate bar into four pieces with your bare hands –
and then eat just one of those pieces.
~Judith Viorst
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CAKES & DESSERTS
ANGELA'S APPLE CAKE
United Kingdom
Theresa Kramer (from her sister, Angela)
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Ingredients
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225g (1 cup) butter
225g (1 cup) sugar
3 large eggs
Grated rind and juice of 1 lemon
25g (1 oz) ground almonds
225g (2 cups+1 tbsp) self raising flour -- see Self-Raising Flour Recipe)
2 tsp baking powder
425g (15 oz) eating apples cut into approx 1 cm (½ inch) chunks.
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Preheat oven to 170°C (340°F).
Cream the sugar and butter together until pale and fluffy.
Gradually add the eggs, lemon rind and juice.
Gradually fold in the flour, baking powder and almonds.
Fold in the apples.
Pour into the baking tin.
Cook in the centre of the oven for approx 1hour.
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A 20 cm (approx 8 inch) round tin, at least 6 cm (2-½ inches) deep.
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To test that the cake is cooked: A skewer pierced into the centre of the cake
should come out clean.
Chef’s Note: Serve with Cream or Custard (vanilla sauce) or ice cream – or
ALL!
An easy and clean way to slice sheet cakes is using a large pizza
cutter. It wheels right through the cake and the frosting doesn't
build-up like it does when using a knife
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CAKES & DESSERTS
CARROT CAKE
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Annastiina Andersson
Serves: 10 to 12 pieces
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375 ml (1-½ cups) corn or sunflower oil
300 ml (1-¼ cup) sugar
3 eggs
500 ml (2 cups) wheat flour
3 tsp baking soda
1 ½ tsp salt
3 to 4 tsp ground cinnamon
2 ½ tsp vanilla sugar
500 ml (2 cups) shredded carrots
250 ml (1 rounded cup) crushed walnuts
125 ml (½ cup) dried coconuts
1 can (225g or 8 oz) crushed pineapples
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Ingredients
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Frosting
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200g (7 oz) plain fresh cheese or cream cheese (like Philadelphia)
250 ml (1 heaping cup) icing sugar
2 tsp vanilla sugar
Juice of ½ lemon
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Mix oil, sugar and eggs.
Mix all the dry ingredients and add to the oil mixture with shredded
carrots, walnuts, coconut and crushed pineapples. Mix well.
Pour into greased and floured 33x22 cm (13x9 inch) cake pan. Bake at
175°C (350°F) for about an hour.
Remove the cake and place on a serving plate.
Mix the frosting ingredients and frost the cooled cake. You may decorate
the cake with lemon peel strips and lemon balm leaves.
142
CAKES & DESSERTS
ORANGE SYRUP LOAF
United Kingdom
Tricia Weston
**
*
Ingredients
N
AM
PL
E
Pre-heat oven to 180°C (350°F).
Cream margarine and sugar.
Add orange rind.
Beat in eggs and flour.
Spread evenly in approx. ½ kilo (l lb) loaf tin.
Bake 35 to 40 minutes.
When finished baking, bring orange juice and sugar gently to the boil and
spoon over cake in tin.
Let cool for 15 minutes and turn out.
**
*S
•
O
Juice of 1 orange
56g (2 oz or ¼ cup) sugar
•
•
•
•
•
•
•
LY
113g (4 oz) soft margarine
113g (4 oz) soft brown sugar
113g (4 oz or 1 cup) self-raising flour
2 eggs
Grated rind of 1 orange
Oranges and lemons give more juice if you put them in
hot water for a couple of minutes before pressing them.
166
GLOSSARY
**
degrees Celsius
degrees Fahrenheit
centimetre
gram(s)
kilogram
pound
millilitre(s)
ounce
tablespoon(s)
teaspoon(s)
LY
°C
°F
cm
g
kilo
lb
ml
oz
tbsp
tsp
*
Below is a list of some abbreviations used:
**
*S
O
E
AM
Bundt Pan
Cling Film
Crème Fraiche
Coriander
Leaves
Icing Sugar
Magerquark
Mould
Quark
Pie Tin
Rocket
Rolled Oats
Spring onions
das Backpulver (DE)
das Natron (DE)
die Brühe (DE), bouillon (FR), OXO cube (UKENG), stock (US-ENG)
A round baking pan with a hole in the middle
Also called plastic wrap or plastic film
Close to sour cream or Schmand (DE)
der Koriander (DE), Cilantro (US)
PL
Baking Powder
Baking Soda
Broth
N
Below are explanations and/or near equivalents of some vocabulary.
Semolina
Soup spoon
Springform pan
Tin, a
Tablespoon
Teaspoon
Also called confectioner’s or powdered sugar
Low-fat Quark (see quark)
Pan or dish (e.g., cake pan or baking dish)
Similar to Farmer’s cheese
Also called a pie pan
Also called arugula, die Rucola (DE)
die Haferflocken (DE), avoine (FR)
Also called green onions or scallions, die
Frühlingszwiebeln (DE)
Farina, Cream of Wheat (US), der Grieß (DE)
A German “soup spoon”, or Essloeffel, is
equivalent to a Tbsp (or approx. 15 ml).
a pan with a bottom that is removable (used often
with cheesecakes)
Dose (DE), boîte (FR), can (US)
Approx. equal to a German Essloeffel or 15 ml.
Approx. equal to a German Teeloeffel or 5 ml.
181
INDEX
**
*S
AM
PL
E
O
N
182
*
PAGE #
90
135
136
81
62
102
103
137
138
35
63
104
140
51
141
8
142
36
9
82
9
143
72
73
74
37
75
105
144
146
95
147
52
**
LY
RECIPE NAME
Anaïs Butterfly Salad
Angela's Apple Cake
Apple And Hazelnut Cake
Aubergine (Eggplant) Casserole
Bacon-Herb Quiche
Baked Fennel
Baked Sweet Potatoes
Banana Chocolate Chip Cake
“Banana De Terra”* Pudding
Beef Tarte
Belgian Endive Ham Rolls With Cheese Sauce
Braised Fennel
Brown Cakes
Butterfly Salmon With Herb Sauce
Caramel Pudding
Carpaccio, Tuna Or Beef
Carrot Cake
Charcoal Grilled Short Ribs With
Cheese Avocado Dip
Cheese Fondue
Cheese Quesadillas
Cheesecake
Chicken Adobo
Chicken Dijon
Chicken Game Casserole
Chicken Or Beef Curry
Chicken Pot Pie
Chickpea Hot Pot
Chocolate Creme Torte
Chocolate Mousse
Classic White Risotto
Coconut Flan
Codfish “From The Old Grandmother”