Together

A
Together
Recipes
Strangers that work Gathering around
09 BBQ salmon with a kick 35 Olive oil bonbons
11 Sarde in saor 37 Soupe au pistou du Lubéron
13 Cheese fondue with crisp green apple 38 Chicken biryani
15 Pear and apple stuffed tenderloin with 41 Roast pork belly ramen with steamed broccoli
chimichurri sauce 42 Sunday’s beef stew
17 A bun of porridge 45 Rice arancini with broccoli, burrata and
19 Coffee-glazed pork ribs Cantabrian anchovies
20 Coffee paccheri, courgette cream, liquid 46 Yose Nabe
ricotta and pecorino cheese 49 Mini fruit tarts
23 Pulled pork à la root beer 51 Chicken salad with walnuts
25 Pandoro with ricotta and pear 52 Couscous to stay together
27 Carbonara udon 55 Bacalao
29 Roselle cheesecake 57 Serinese turnip greens and potatoes
31 Gado-gado ijen sangrai 59 Minestrone soup
61 Baccalà mantecato
62 Waldorf Astoria flaming red velvet cake
65 Boiled millefeuille of cabbage
67 Porcini pasta
69 Sautéed clams with chili
70 Lasagna Bolognese
72 Chermoula prawns
75 Texas sheet cake
77 Juicy quark cake
79 Pumpkin risotto
80 Musakhan
83 Homemade wholemeal bread
85 Warm apple cake with vanilla ice cream
87 Salsa verde
88 Sartù di Riso

* For a measurement conversion table, please see page 189

Sharing memories Crossing borders
93 Mom’s stoccafisso 162 Greek white fish plaki
95 Anna’s spice cake 165 Dumplings with prunes
96 Knolle holiday eggnog 167 Short rib ragù over creamy polenta à la
98 Grandma’s zuurkoolschotel Stephano
101 Schiacciata con l’uva 169 Shakshuka
103 Crème brûlée 171 Sugar pie
105 Stir-fried eggs with tomato 173 Norwegian mackerel in Asia
106 Xató winter salad 174 Kefta tagine with poached eggs
109 Chickpea salad 177 The perfect octopus risotto
111 Matilde Vicenzi’s authentic tiramisu 179 Smoked salmon tagliatelle
112 Old JC’s world famous apple pie 180 Aguas frescas
115 Risotto alla parmigiana 183 Pork, chorizo and black pudding stew
117 My husband’s salmon tartar 185 Ceviche from Patagonia
119 Beef Bourguignon with potato purée 187 Gubana goriziana
121 Mum’s chocolate mousse
123 Insalata di rinforzo
124 Mashed potatoes with endives, fried bacon
and meatballs
126 Chocolate devil’s sharing cake
129 Simmered mackerel in miso sauce
130 Linguine alle vongole e ceci
133 Goulash Hungarian-style
135 Sukiyaki
137 Normandy Teurgoule
138 Patacones con hogao
141 Whole Asian chicken with spicy mango and
cucumber salad
143 Mukimo
145 Crostini for starving kids
146 Laddoos
149 Bigoi in salsa
151 Arroz con leche
153 Nussbeugel
154 Prutje
157 Fried rice with pineapple
159 Grandmother’s pasta with beans and mussels
Strangers
that work
Unlikely collaborations
that create something unique
08
 Medium

2 persons

30 mins

BBQ salmon
with a kick
This recipe provides an extra kick to traditional salmon fillets. The sauce
delivers a unique mix of flavors which will certainly strike up a conversation
during the meal. Enjoy!

Ingredients Method
3 fl.oz Kentucky bourbon Start with a medium-sized sauté pan. Add 3 fl.oz of Kentucky
2 cloves Fresh garlic bourbon and reduce on a medium heat for approximately
2 Medium-sized Jalapeño peppers 5 minutes, until the alcohol evaporates.
½ cup BBQ sauce
2 (8 oz each) Boneless salmon fillets Finely dice the garlic cloves and Jalapeño peppers and add
Salt and pepper to taste to the bourbon. Cook for about 2 minutes. Add the BBQ
sauce and keep on a medium heat until the mixture simmers.
Add the salmon fillets. Salt and pepper to taste. Cook for
4 minutes. Then turn the fillets to cook the opposite side for
an additional 4 minutes. Remove from the pan, place on a
plate and pour the remaining sauce over.

Serve with wild rice and asparagus.

Steve Maxwell
Vice President, Quality
Graham Packaging Company, US

09
10
 Medium

3–4 persons

45 mins

Sarde
in saor
In this recipe, there is the right balance between sweet and sour that is now
very trendy. Meanwhile, sarde in saor is an ancient Venetian dish dating back
to the 1300s in which oriental spices meet the Adriatic Sea fish and it reminds
me of my childhood.

Ingredients Method
12 Fresh sardines, cleaned (heads and Soak the raisins in warm water (for approx. 30 minutes) to
backbone removed) soften, before draining them. Dust the sardine fillets in flour
1 White onion and deep fry in plenty of olive oil until golden and crisp.
250 ml White wine vinegar Season with salt and set aside on paper towels to drain until
A handful Raisins needed.
A handful Pine nuts
1 Clove, ground or crushed Meanwhile, slice the white onion finely and sauté gently in
Flour for dusting some olive oil until translucent. Add the vinegar and freshly
Olive oil for frying sardines and ground pepper. Let it cook for a few more minutes and
sautéing onions remove from the heat.
Freshly ground or crushed black
pepper to taste In a small terrine or deep dish, place a layer of sardines, top
Salt to taste them with some of the onions, some of the raisins (drained)
and pine nuts. Continue layering until all the sardines are
used. Top with a final layer of onions, raisins and pine nuts.
Finish with the white wine vinegar, pouring it over the top
together with the clove, ground or crushed.

Cover with plastic wrap and marinate for at least 24 hours

before serving.

Guido Calò
Quality & Food Safety Director Region Italy
Barilla, Italy

11
12
 Easy

4 persons

10–15 mins

Cheese fondue with

crisp green apple
This is a recipe from my college days; it was easy, comforting and great for
sharing (as long as you don’t double dip!). Cheese is a great ingredient and
this can be made with any melting cheese, so you can use what you have in
the fridge. Also, the sharpness of the crisp green apples and the rich warm
cheese is a great contrast.

Ingredients Method
300 g Gruyere cheese, grated Prepare the cheese (grate the Gruyere and chop the Brie or
300 g Brie or Camembert, chopped Camembert). Place it in a saucepan or fondue pan with the
300 ml Crisp white wine white wine, reserving a small amount for later (1 tablespoon).
2 tbsp Cornflour Gently heat, whilst stirring, until the cheese has melted.
½ clove Garlic, grated
Good nutmeg, grated Mix the cornflour with the small amount of white wine
Freshly ground pepper to taste you reserved and mix to a paste. Add with the garlic to
the melted cheese. Stir until thick; this will be a “pouring”
consistency. Season with fresh nutmeg and pepper and keep
warm until served. If you have a fondue pot, put this on the
burner.

For dipping, you must have cut crisp green apples (Granny
Smiths) into half-moon segments. Other options are
traditional bread (but should be crusty), celery sticks and
endive lettuce. With the exception of the bread, all these
items are crisp and sour and will cut through the richness of
the cheese.

This is not a healthy dish, but it is great for sharing with

friends and family. However, simply from a food safety point
of view: NO DOUBLE DIPPING allowed.

Gwenda Jarrett
Food & Beverage Principal Lead Auditor
DNV, UK

13
14
 Easy

6 persons

1 hr (start preparations 2 days before)

Pear and apple stuffed

tenderloin with
chimichurri sauce
This recipe mixes salty, sweet and spicy flavours with a very good
harmonization and usually pleases all kinds of tastes. We make this meat
during the Sunday barbecue with friends or family, and it is a very successful
dish that differs from other traditional roasted meals.

Ingredients Method
1.5 kg Beef tenderloin (with a wide diameter Prepare the chimichurri sauce 2 days before. Mix all the
as it will be stuffed) ingredients in a bowl. Cover with cling film and refrigerate
1 Green apple (Granny Smith) for 48 hours to rest.
1 Pear (Portuguese pear)
Salt to cover the loin Make a hole in the middle of the loin, creating a sort of tube,
hollow in the middle. Be careful not to break the loin or
Chimichurri sauce perforate the sides.
10 g Dried parsley
5g Dried garlic Finely chop the pear and apple, mixing the two. Stuff the
5g Dried onion middle of the loin with the fruit and close both ends using
5g Dried chili and other peppers toothpicks. Cover the entire stuffed loin with a thin layer of
(calabresa, black pepper), ground salt.
300 ml Olive oil
150 ml White wine vinegar Coat the loin with a generous amount of your already made
5g Dried chives chimichurri sauce. Wrap the meat in tin foil and bake in a
5g Bay leaves, chopped pre-heated BBQ (charcoal) for 30 minutes. Remove the foil
5g Dried oregano and grill all sides before serving.

Juliani Arimura Kitakawa

Regional Food & Beverage Manager, Central & South America
DNV, Brazil

15
16
 Medium

Makes 10 pieces

2 hrs

A bun of
porridge
In Norway, we love oatmeal for breakfast and a good soft bun for our
afternoon coffee break. So I thought, why not combine these two strangers
and make a bun of porridge.

Ingredients Method
Buns Place all the ingredients for the buns in a bowl and mix well
500 g Wheat flour to make a dough. Normally, this will take 8-10 minutes by
100 g Sugar hand or 5–7 minutes using a kitchen machine. Cover and let
75 g Butter, melted the dough rest for 30 minutes.
12 g Dry yeast
10 g Salt While the dough is resting, make the porridge. Mix all the
5g Cardamom ingredients and boil on a low heat for 5 minutes.
2.5 dl Water or milk, lukewarm
Take the dough out of the bowl and roll it into a 1-metre-long
Porridge sausage. Cut it into 10 pieces and flatten to make squares
100 g Small oats (10x10 cm).
2.5 dl Milk or water
10 g Sugar Place the porridge in the middle of each square. Here you
A pinch Salt can also add some chopped nuts or seeds for more flavour
and some crunch. Fold each corner into the middle to form
Topping a bun. Place on a baking tray, cover with a kitchen towel and
Chopped nuts or seeds for more let the buns rise for 60 minutes.
flavour and crunch (optional) and a few
of your favourite berries. Preheat the oven to 200°C. Create a small hollow in the
centre of each bun and place some of your favourite berries
in it. Bake in the oven for approximately 10–12 minutes.

Kim Misje Kirchert

Product Developer
Norgesmøllene, Norway

17
18
 Medium

4 persons

1 hr

Coffee-glazed
pork ribs
Unlikely combinations are often the best, and it’s certainly the case with
these coffee-glazed ribs! The rich taste of coffee in this savoury dish is both
unexpected and delicious. From the unusual partnership of ingredients to the
way in which these ribs are enjoyed as a popular party dish in Singapore, this
recipe certainly brings all sorts of things, and people, together!

Ingredients Method
12 Pork ribs Start by cutting the pork ribs into strips. In a bowl, whisk
4 Egg whites the egg whites with a pinch of salt and marinate the ribs for
1 pinch Salt 30 minutes.
6 tbsp Rice flour
4 shots Espresso coffee Rub in the rice flour, making sure all the ribs are coated
6 tbsp Hoisin sauce and allow to rest for approximately 10 minutes. Heat the
4 Red chillies, chopped vegetable oil to 350°F (180°C or Gas Mark 4) and deep fry
4 tbsp Brown sugar the ribs for approximately 5 minutes.
2 bunches Spring onions
2 tbsp Cinnamon In a separate pan, add the espresso coffee, hoisin sauce and
Vegetable oil for frying 1 chopped chilli. Simmer over a low to medium heat until
the sauce begins to thicken. While simmering, add the sugar
slowly and allow the sauce to caramelize and become sticky.
Add the ribs to the pan and turn gently until they are evenly
coated.

To serve, dust the ribs with cinnamon and top with spring
onions and chopped chilli.

Lynda Dartnell
Compliance Manager
Huhtamaki UK Ltd., UK

19
 Easy

4 persons

45 mins

Coffee paccheri, courgette

cream, liquid ricotta and
pecorino cheese
Why pasta and coffee? It is easy to answer: pasta and coffee represent the
beginning and the end of any good meal, and we wanted to include both of
them in one dish…good, tasty and above all healthy!

Ingredients Method
400 g Coffee paccheri (or any other type of Bring the coffee paccheri* to the boil in salted water, but
coffee-flavoured pasta) use a little less salt than normal. Cook according to the
6 Courgettes instructions on the package. While the pasta is cooking, cut
1 clove Garlic, chopped 4 of the courgettes into quarter-inch rounds. Fry them in a
200 g Sheep ricotta pan; they should appear crunchy.
200 g Pecorino cheese
4-6 tbsp Extra virgin olive oil In another pan, heat a little olive oil, brown the garlic and
Salt and pepper to taste add the other 2 courgettes (chopped). Cook them in water
Water as needed from the coffee paccheri still boiling. Once the courgettes
are soft, add salt and pepper to taste. Mix together to form a
creamy consistency.

When the coffee paccheri is cooked, stir-fry it with the

courgette cream in the pan and then put on plates. Add
ricotta mixed with a little water. Assemble your dish with the
crunchy courgettes and grated pecorino cheese.

* Coffee paccheri is pasta produced by mixing semolina dough with

roasted coffee “flour”.

Mario Rubino
Member of the Administrative Board
Kimbo S.p.a., Italy

20
21
22
 Easy

18–24 persons (about 3 persons per pound of pork)

6–8 hrs

Pulled pork
à la root beer
Surprising combination of ingredients that work well together,
and so easy to make.

Ingredients Method
6-8 lb Pork shoulder Season the pork shoulder with salt and pepper. Cut the
1 Onion onion into thick rings and lay it on the bottom of a crock
1 (12 fl.oz) Root beer pot (or heavy covered roasting pan if using an oven). Put
Salt and pepper to taste the pork on top of the onions and pour your favorite root
beer over it. Cover and cook in a crock pot for 6–8 hours on
low (or 200°F in an oven). The dish is done when the pork is
tender and pulls apart easily with a fork.

Discard the onion. Pull the pork apart using forks. Serve
immediately as is or on a hamburger bun as a sandwich.
Add your favorite BBQ sauce if desired and enjoy a sweet
and salty crowd favorite that is a surprising combination of
ingredients and so easy to make!

Mark Overland
Director, Global Certification
Cargill Incorporated, US

23
24
 Easy

2 persons

2 hrs 30 mins

Pandoro with
ricotta and pear
We chose this special combination because pandoro is the most classic of
Christmas desserts, a product of our hearts that we have been baking since
1921. The unusual pairing with pears and ricotta makes this an original dessert:
soft, fresh and at the same time delicious and irresistible for an unforgettable
taste experience.

Ingredients Method
500 g (2) Williams pears Peel the pears, dice them and sauté them in butter with sugar
340 g Sugar (100 g) and lemon juice. When warm, add a dash of liqueur.
120 g Water Prepare a syrup by heating the water and sugar (60 g).
10 g Gelatin When dissolved and warm, add a little liqueur. Then soak
1 Pandoro the gelatin in cold water and leave for 10 minutes. Cut the
200 g Cream, whipped pandoro into 6-8 disks (each 1 cm thick) with a pastry knife.
600 g Ricotta
Seeds from 1 vanilla pod Whip the cream, keeping 1 tablespoon of cream aside. Heat
Butter as needed this tablespoon of cream and add the gelatin (squeeze out
Lemon juice as needed the water first) to dissolve. Prepare the ricotta cream by first
Pear liqueur as needed adding sugar (180 g), seeds from a vanilla pod, the dissolved
Powdered sugar for topping gelatin and another dash of pear liqueur to the ricotta. Now
add the softened pears and whipped cream.

Brush the pandoro disks with the syrup, then place the first
pandoro disk in a bowl. Using the pastry knife, spread the
ricotta cream over the pandoro disk and add a second disk
on top. Continue until all the disks are used up, finishing
with a layer of pandoro. Cover with plastic wrap and allow to
stiffen in the refrigerator for at least 2 hours.

Sprinkle the surface with powdered sugar before serving.

Michele Cordioli
Vice President
Paluani S.p.a., Italy

25
26
 Easy

1 person

10 mins

Carbonara
udon
Udon noodles are usually eaten in Japanese soups. However, carbonara is
perfect for the moderate hardness of udon noodles; it is like al dente pasta.
The soup flavouring I am using, kelp tea, adds some Japanese flavour, but can
be replaced with chicken soup granules or chicken bouillon. And last, but not
least, make sure not to heat the egg mixture too much. A Western-style noodle
dish, please eat and enjoy.

Ingredients Method
1 package Frozen noodles (Udon) Thaw the frozen noodles in the microwave. Mix the egg
1 Egg yolk yolk, cream, kelp tea granules or chicken soup granules and
60 ml Fresh cream powdered cheese in a bowl and set aside.
5g Kelp tea granules or chicken soup
granules/chicken bouillon In a wok pan, over a low heat, add the butter, chopped
15 g Parmesan cheese powder bacon and garlic. When you can smell the garlic and bacon,
6g Butter add the udon noodles after rehydrating them (as indicated
18 g Bacon slices, chopped on the package).
½ clove Garlic, minced
Chopped parsley to taste Quickly stir fry. Turn off the heat and add the egg yolk
Black pepper to taste mixture that you prepared earlier. Add the parsley and black
pepper.

Norihiko Watanabe
Production Division
TableMark Co., Ltd., Japan

27
28
 Medium

8 persons

1 hr

Roselle
cheesecake
The unique flavour and colour of hibiscus conserve with cheesecake
make a perfect Christmas dinner dessert.

Ingredients Method
Oatmeal cocoa crust To make the crust, mix all the ingredients in a bowl. Pour
1 cup Quick cooking rolled oats the mixture into a 20 cm springform tin and press onto the
¼ cup Butter, melted bottom. Bake in a preheated oven at 200°C for 10 minutes.
¼ cup Unsweetened ground chocolate Set aside to cool. Lower the oven temperature to 175°C.
2 tbsp Sugar
To make the cheesecake filling, blend the cream cheese,
Filling condensed milk, orange extract and egg whites until
3 Egg whites smooth, using an electric mixer.
2 tsp Orange extract
1 can (400 g) Sweetened condensed milk Pour the filling into the tin containing the crust. Place in a
750 g Fat-free cream cheese, softened water bath and bake for 55 minutes at 175°C. Remove from
the oven when the centre is almost set (still jiggly and not
Topping firm). Run a thin knife between the cheesecake and the rim
½ cup Fresh roselle flower purée with sugar of the tin.
syrup to taste (alternatively, mulberry
purée) Refrigerate uncovered for at least 2.5 hours before serving.
If making it ahead, wrap airtight when cool and refrigerate
for up to 2 days. Spread the roselle flower purée on top just
before serving.

Frank Tam
Managing Director
Roselle Farms Sdn Bhd, Malaysia

29
30
 Easy

4 persons

20 mins

Gado-gado
ijen sangrai
Gado-gado is an authentic Indonesian dish which is normally eaten with
peanut sauce. Using roasted sesame sauce instead brings a new and
fresh taste to this simple yet delicious Indonesian salad and encourages
Indonesian people to explore new tastes.

Ingredients Method
2 bunches Water spinach, cleaned and boiled Start by preparing the vegetables as indicated in the
1 bunch Spinach, boiled ingredient list.
150 g Long beans, cut into 2 cm pieces
100 g Chayote, diced into small cubes Cool the boiled ingredients and place them on the serving
150 g Carrots, sliced thinly and boiled plate. Toss the ingredients in roasted sesame sauce. Serve
75 g Bean sprouts, pour hot water over them with the fried, red onions and crackers on the top.
1 piece Chinese tofu, fried and diced into small
cubes
200 g Fermented soya bean paste (tempeh), Tomomi Yamashita
fried President Director
50 g Crackers, fried PT Kewpie, Indonesia
1 tbsp Red onion, fried
1 piece Cayenne pepper, sliced thinly
Roasted sesame dressing

31
Gathering
around
Special dishes that
bring people together
34
 Medium

4 persons

1 hr 30 mins

Olive oil
bonbons
We decided to choose this recipe because the bonbon made with olive
oil is a perfect companion for every special occasion. Always ready to
share good moments wherever you are, giving smiles to people you love.
Surprisingly delicious!

Ingredients Method
200 g Dark chocolate (70% cocoa solids) Melt some (approx. half) of the dark chocolate in a bain-
150 g White chocolate marie (water bath). Put the rest aside for later. When it has
70 g Extra virgin olive oil fully melted, add the rest of the dark chocolate to cool the
melted chocolate down. Half-fill some moulds (e.g. an ice
cube tray) with melted dark chocolate. Keep some of the
melted dark chocolate aside for the final step. Put the
half-filled moulds in the fridge for at least 1 hour.

Meanwhile, melt the white chocolate together with the olive

oil and stir gently. Add the white chocolate to the moulds
in the fridge, but leave a little room on top. Put the moulds
back in the fridge until the chocolate has set.

Add the final layer of dark chocolate and smooth out the
top of the moulds with a spatula. Let it set and remove the
bonbons from the moulds.

Bea Delgado
Global Marketing & Innovation Department
Borges Branded Foods, Spain

35
36
 Easy

4 persons

1 hr 30 mins

Soupe au pistou
du Lubéron
This dish was shared with me by one of my colleagues. It is the dish his
mother always cooks for him and his family and it is a beautiful way of
sharing a nice moment with your family.

Ingredients Method
Soup For this dish, I prefer to use fresh red and white beans. If
100 g Red beans not available, you can use dried beans, preparing them in
100 g White beans advance.
100 g Green beans
2 Tomatoes Peel the tomatoes and remove the seeds. Cut all the
1 Potato vegetables into small cubes. Put the water on to boil and,
2 Zucchinis when it simmers, add the vegetables and beans. Bring the
2 Carrots soup back to the boil, then reduce the heat and leave the
2 Leeks pan uncovered. Add salt and peppercorns (roughly ground
1 Onion for the best taste). Let it simmer for approximately 1 hour.
1 Celery stick
2.5 l Water In a mortar, crush the garlic and basil to a creamy paste, add
Salt and peppercorns to taste a little olive oil and mash. You could add some Parmigiano
Reggiano if you wish. Set the pesto aside in the fridge.
Pesto
3 cloves Garlic Serve the soup hot or cold, adding the pesto on top
A big bunch Basil together with grated Parmigiano Reggiano (optional).
10 cl Olive oil
Parmigiano Reggiano (optional), grated
Céline Calton
Topping Food & Beverage Sales
50 g Parmigiano Reggiano (optional), grated Manager DNV , France

37
 Medium

2–4 persons

1 hr 30 mins (start preparations 7–8 hrs before)

Chicken
biryani
I am traditionally a vegetarian, but my daughter loves chicken. It would be
strange if I had not learnt to cook something that my daughter loves. A biryani
always impresses anyone because of its aromatic, spicy flavours and taste.

Ingredients Method
Marinade Wash the chicken thoroughly using water, a pinch of
0.5 kg Chicken legs or breasts turmeric and salt to properly clean it. Rub the chicken with a
½ tsp Turmeric pinch of the turmeric, chili powder and garam masala. Leave
1 tsp Chili powder to rest for 1 hour. Then combine the yoghurt, mint leaves,
1 tsp Garam masala* fried, crispy onion and salt to taste and place the chicken in
3 tbsp Yoghurt** this mixture to marinate in the refrigerator for 7-8 hours.
8–10 Mint leaves
1 Onion, cut lengthways and fried crispy Boil water in a saucepan. Add the rice, black cumin, black
Salt to taste pepper, cloves, cinnamon stick and salt. When the rice is
partially cooked (approx. 15 minutes), drain the water and
Rice keep the rice aside.
200 g Basmati rice (soaked in water for
30 minutes and drained) Add 3 tablespoons of oil to a cooking pot. Once hot, add
A pinch Black cumin seeds the marinated chicken and some water. Cover with a lid and
A pinch Black pepper simmer for 8–10 minutes. Adjust the taste by adding salt,
6–7 Cloves chili powder and garam masala. Remove half of the chicken
1 Cinnamon stick, broken into pieces and juices. Add half the rice, layering it atop the chicken in
10–12 strands Saffron soaked in 3 tsp milk the pan. Add half the saffron-soaked milk, the mint leaves
6–7 Mint leaves and a small layer of fried onions to the chicken and rice.
Oil (any oil can be used) Then add the chicken and juices you removed. Now add the
1 tsp Butter remaining portion of the rice, repeating the layering process.
Salt to taste Finish off with some butter on top. Cover with a lid and cook
Water as needed for 40–50 minutes on a very low flame/heat. Serve hot, along
with yoghurt.

* Blended powdered mixture of cloves, black pepper,

nutmeg powder, cardamom powder and cinnamon powder. Chinmayee Deulgaonkar
Regional Food & Beverage Manager, India & Middle East
** Quite sour yoghurt (called curd in India) is preferred. DNV, India

38
39
40
 Easy

6 persons

1 hr 30 mins

Roast pork belly

ramen with
steamed broccoli
This dish is great for sharing with friends and it reminds me of my time
at university. This meal is easy to make, tasty and, most important for any
student, affordable.

Ingredients Method
1 Pork belly (side) Score the pork skin down to the meat (but try not to cut the
4 tsp Chili flakes meat) in 1-inch-wide strips. Rub salt, pepper and chili flakes
2 tsp Pepper into the skin and place the pork belly on a grilling tray. Put
2 tsp Salt the grilling tray on a baking tray covered with tinfoil and
1 bottle (150 ml) Dark soy sauce place this on the top rack of the oven for 20 minutes on a
350 g Ramen/noodles very low heat. This will help to render the fat.
2 Broccoli heads
Remove the pork from the oven and splash a liberal amount
of dark soy sauce over it. Return to the oven (on the top rack)
for another 45–60 minutes until brown on top.

Once ready, allow to rest for 3 minutes before slicing each

strip into pieces. Serve with your preferred ramen/noodles
and steamed broccoli on large plates.

Darragh Levins
Account Executive
DNV, UK

41
 Easy

4 persons

3–4 hrs

Sunday’s
beef stew
I picked this recipe because it fits in the season of the year and I like tender
meat. It is a meal to share with good friends and of course it contains beer as
a main ingredient.

Ingredients Method
600 g Lean beef steak Peel the garlic, onions and winter carrots. Cut everything into
2 Onions slices.
2 cloves Garlic
1 Winter carrot (or 1 large carrot) Melt butter (or oil) in a steel stew pot/pan. Season the meat
1 bottle Dark brown beer with salt and pepper before putting it into the pan. Increase
250 ml Beef bouillon the temperature and brown the meat on both sides. Add the
100 g Breakfast cake with spices, cubed garlic, onions and carrots and fry them with the meat. Add
2 Dried bay leaves the dark brown beer and the rest of the ingredients (herbs,
1 sprig Rosemary spices, bread and berries). Simmer for 3 hours with the lid on
2 sprigs Fresh thyme (or place in the oven for 3 hours at 120°C).
2 sprigs Fresh sage
2 sprigs Fresh tarragon After 3 hours, check if the meat is tender. If not, add a table-
4 Cloves (attach 2 cloves in every bay leaf spoon of vinegar and let it simmer for another 15 minutes.
so you can easily fish them out later) Take out the herb leaves and branches and add corn starch
2 Juniper berries to the sauce to thicken it. Serve the meat with the sauce.
1 tbsp Vinegar
Butter or oil for browning the meat This dish is delicious served with mashed potatoes, red
Corn starch cabbage and stewed pears.
Salt and pepper to taste

Dietmar Laske
Sr. Global Lead Safety & Environment
Heineken, The Netherlands

42
43
44
 Medium

4–6 persons

2 hrs

Rice arancini with

broccoli, burrata and
Cantabrian anchovies
We think that with these high quality anchovies you can create many fabulous
dishes to share with friends and family. The choice of raw material is essential
to create a special dish.

Ingredients Method
10.5 oz Fiolaro broccoli (or broccoli “cime di rapa”) Chop the broccoli, boil in salted water for about 5 minutes
3 tsp Extra virgin olive oil and drain. In a pan, heat 3 tablespoons of extra virgin olive
1 clove Garlic oil. Add the garlic, 2 anchovy fillets and the broccoli and stir-
1 pack Anchovy fillets (preferably Cantabrian) fry for 5 minutes. Season with salt and pepper and set aside.
5 cups Vegetable broth
7 oz Carnaroli rice In another saucepan, heat 2 cups of salted vegetable broth.
3.5 oz Parmigiano Reggiano When boiling, add the rice, stirring constantly so the rice
9 oz Burrata releases its starch. As the liquid is absorbed, add more broth.
3 Eggs Halfway through, add the broccoli mix. When all the liquid
2 cups Flour is absorbed, remove from the heat and add the Parmigiano
2 cups Breadcrumbs Reggiano. Transfer everything to a large pot and allow to
5 cups Seeds oil for frying cool completely.
Salt and pepper to taste
Cut the burrata into 8 pieces. Prepare 3 bowls: 1 with flour,
1 with beaten eggs and 1 with breadcrumbs. With wet
hands, take a scoop of rice, create a cavity in the centre and
place 1 anchovy and a piece of burrata inside. Cover with
more rice and seal, forming a ball like a small orange. Dip it
in the flour, then egg and then breadcrumbs. Dip once more
in the egg and then the breadcrumbs. Continue until all the
rice has been used. Deep fry the arancini balls in seeds oil.
Dry on paper towels, season and serve immediately.

Federica Siri
Marketing and Trade Marketing Manager
Rizzoli Emanuelli S.p.a., Italy

45
 Easy

4 persons

30 mins

Yose Nabe
( Japanese one-pot dish)
Nabe mono is a famous Japanese dish similar to chowder. Winter is the
best Nabe season in Japan. We then eat Nabe mono with family, friends
and colleagues. People serve themselves in their own small bowl using
chopsticks. A Nabe party is relaxed and warms our minds and bodies.

Ingredients Method
Soup Chop the ingredients for the soup into bite-sized pieces. Mix
200 g Chicken the soup stock ingredients in a pot and place on a tabletop
8 Shrimps stove on the dining table. Add the chopped vegetables,
¼ Chinese cabbage mushrooms, tofu, seafood and meat. If you have any other
4 Shiitake mushrooms ingredients you prefer and think would work well in this dish,
1 package Enoki mushrooms add those too.
½ Carrot
¼ Japanese radish Boil the ingredients in the stock. The soup is ready to eat
1 Green onion when the ingredients are tender. If too lightly seasoned, add
1 pack Tofu salt or soy sauce.

Soup stock People serve themselves in their own small bowl. After
1200 ml Water eating all the soup ingredients, add steamed rice or noodles
50 ml Soy sauce to the remaining stock and bring to the boil. A beaten egg
1 pinch Salt may also be added.
1 dash Sugar
100 ml Japanese sake
Steamed rice or noodles Hiroshi Izuta
Food & Beverage
Manager DNV, Japan

46
47
48
 Easy

8 persons

40 mins

Mini
fruit tarts
One of the things I like most to do with my son is cooking. It’s a great way to
spend time together, creating something with our hands, something to offer
proudly. These mini-cakes are our specialty. We always start off sharing the
tasks and we finish with an engaging challenge of creativity to see who makes
the most beautiful and delicious composition.

Ingredients Method
Pastry Sift almost all the flour onto the table. Make a hole at the
225 g Flour centre of the pile and add sugar, powdered sugar, lime
25 g Sugar zest, egg yolk and butter*. Finish off by sifting in the baking
50 g Powdered vanilla sugar powder. Mix all the ingredients, add the remaining flour as
1 Egg yolk needed and knead the mixture quickly until smooth.
125 g Butter
2 tsp Baking powder Roll out the pastry and use a tart mould cutter to fit 8 small
Zest of ½ a lime, chopped tart moulds with a 10 cm diameter and 2 cm tall edge. Prick
the bases with a fork. Bake for 10 minutes in the middle of
Fill and garnish a preheated oven at 180°C until they are golden (fan oven
500 g Ricotta 160°C for 15 minutes). Let the shells cool before adding the
1 Vanilla bean cream.
75 g Powdered vanilla sugar
50 g White chocolate, chopped Make the cream filling by mixing the ricotta, vanilla
16 Raspberries bean seeds, lemon zest and powdered sugar in a bowl.
8 Blackberries Incorporate the white chocolate. To serve, spoon a little
8 Alchechengi (or winter cherry) filling into each tartlet case. Arrange the fruit and chocolate
1 Carambola (star fruit) on top.
8 Strawberries
Zest of ½ a lime, chopped * You do not need to melt the butter, just soften it with your hands,
Chocolate to garnish (just enough and kneading it into the flour and other ingredients.
use the kind of chocolate you prefer)

Federica Ferrari
Executive Marketing Manager Customer Relations
Cameo S.p.a., Italy

49
50
 Easy

6 persons

20 mins

Chicken salad
with walnuts
Since Ferrero has moved its headquarters from Italy to Luxembourg, we now
share a lot of dinners as a team of expatriate colleagues. Therefore, we look
for simple, fresh, fast and light meals. This recipe has been extensively tested
and is always a great success!

Ingredients Method
600 g Skinless and boneless chicken fillets Preheat the grill to a medium/high heat and lightly oil the
2 Lemons, squeezed grill rack. Dip the chicken in the lemon juice and cook on the
200 g Valerian salad prepared grill rack for 10–15 minutes per side or until the
3 Carrots, julienned juices run clear and are no longer pink.
3 Apples, diced
15 Walnuts, chopped Once they are cold, julienne-cut the chicken fillets and place
3 Bell peppers, diced them in a large bowl. Add the valerian salad, carrots, apples,
(1 yellow, 1 green, 1 red) walnuts and bell peppers. Finally dress the salad with oil,
3 tbsp Extra virgin olive oil vinegar, salt and pepper to your liking.
2 tbsp Red or white vinegar
½ tsp Fine salt For the optimal sharing dinner, I recommend serving this in
½ tsp Black pepper individual small bowls.

Salvatore Ranchetti
Group Quality Director
Ferrero, Luxembourg

51
 Medium

4 persons

2 hrs

Couscous to
stay together
Couscous is one of the traditional dishes cooked in Method
western Sicily in the province of Trapani. Couscous First, make the stock. Put the water in a large pot, adding
reflects the Arabic influence on this island. It was 2 peppercorns, 3 tablespoons of olive oil, 1 onion, 2 bay
cooked to gather people around a table so they could leaves, 2 sprigs of parsley, a pinch of saffron threads and
share opinions and enjoy each other’s company by salt. Cover with a lid, bring to the boil and simmer for
tasting couscous together. approximately 20 minutes.

Meanwhile, gently peel the tomatoes. Remove the stem base

Ingredients with a paring knife, cut the tomatoes into halves or quarters
2 ½ lb Mixed fish (e.g. scorpion fish, grouper, and squeeze out most of the juice and seeds. Once the stock
sea bream) has simmered for almost 20 minutes, add 1 glass of white
2 ½ lb Mussels wine and the tomatoes. Cook for 5 minutes more and then
2 Peppercorns add the fish to the pot. Simmer for another 40 minutes.
6 tbsp Olive oil
1 Onion, thinly sliced While the stock is cooking, clean the mussels and put them
2 Bay leaves into another pot with 3 tablespoons of olive oil and a peeled
2 sprigs Parsley garlic clove. Cover and boil for approximately 5 minutes until
A pinch Saffron threads the mussels open, then remove the pot from the heat. Wait
1 ¾ lb Fresh tomatoes, halved or quartered a little before removing the shells and setting the mussels
1 glass Dry white wine aside. Clean the shrimps by cutting off the heads and
2 cloves Garlic removing the intestines and then grill them for a minute.
4 cups Couscous
0.5 kg Shrimps, for decoration Once the stock is ready, remove the fish and clean it by
Salt to taste removing the head and bones. Chop the fish into slices and
Water as needed set aside. Place the couscous in a shallow bowl and add
spoonfuls of fish stock until all the couscous is covered.
Cover the bowl with cling film and leave for 5 minutes until
the couscous has swelled up and absorbed all the liquid.
Ruffle with a fork to separate the grains.

Serve the couscous brimming with fish stock in a big dish

so that everyone can help themselves. Arrange the fish and
mussels around the couscous, finishing with shrimps on top.

Federico Lombardo di Monte Iato

Marketing Manager
Firriato Winery, Italy

52
53
54
 Medium

4 persons

2–3 hrs (start preparations 30 hrs before)

Bacalao
I serve this dish every year when I go for a girls’ trip to our cabin in the
mountains. The cabin was bought by my great-grandfather and has no
electricity or water. My great-grandfather was an author and he wrote
The Last Viking, describing how fishermen went to Lofoten by small open
sailing boats on Lofotfiske*. The catch was often dried on the cliffs and
exported to Portugal for bacalao.

Ingredients Method
600 g Dried cod (stockfish) Rehydrate the dried cod (stockfish) as recommended by the
3 Yellow onions, sliced manufacturer. My fishmonger recommends rehydration for
600 g Potatoes, sliced 30 hours, changing the water every 6 hours.
1 Yellow bell pepper, cubed
1 Green bell pepper, cubed Peel and chop all the vegetables. Heat the oil and fry the bell
1 Red chili peppers for a couple of minutes and put them aside. Fry the
1 Yellow onion, chopped chopped onion, chili and garlic. Add the tomato purée and
1 clove Garlic fry for a couple of minutes more. Add the canned tomatoes
2 tsp Tomato purée and bay leaf and season with pepper and lemon juice. Do not
2 cans (800 g) Tomatoes, chopped add any additional salt until you know how salty the dish is.
0.5 dl Olive oil
1 Bay leaf You can cook the dish in the oven or on the stove. Place the
Salt and pepper to taste potatoes, bell peppers, fish, sliced onions and tomato sauce
Juice from ½ lemon to taste in layers in the pot. Finish with a layer of tomato sauce.
Black olives
Flat-leaf parsley Let the dish simmer for 1.5 hours. Add black olives and
green parsley just before serving. Best served with bread.

Ingunn Midttun Godal

Global Manager Food & Beverage
* Lofotfiske is the most important cod fishing season in DNV, Norway
Lofoten, Norway.

55
56
 Medium

4 persons

1 hr 30 mins

Serinese turnip
greens and potatoes
This is a typical dish and highly appreciated in our area and because the
mother of Basso’s owner cooks this dish so divinely, and she gave me her
personal recipe. Furthermore, the village in which we live is renowned for the
production of potatoes and turnips.

Ingredients Method
Turnip greens and potatoes Start by preparing the turnip greens and potatoes. Wash and
1.5 kg Potatoes boil the potatoes, then peel and mash them. Wash and clean
1 kg Turnip greens the turnip greens and blanch them in water close to boiling
2 cloves Unpeeled garlic point.
1 Chili pepper
2 Chili peppers in vinegar Heat a little olive oil in a pot. On low heat, fry 2 cloves of
Salt to taste garlic, pierced with a fork, together with the chili pepper
Extra virgin olive oil (Ravece) and chili peppers in vinegar, chopped into slices. After a
Olive oil for frying few minutes, add the boiled turnip greens and simmer
them, stirring with a wooden spoon. Then add the mashed
Maize (corn) pizza potatoes and a little salt. Cook for 15 minutes more, stirring
1 cup Cornflour continuously. Cool and serve with a little extra virgin olive oil
50 g Grated hard cheese (Parmiggiano (made from Ravece olives) on top and 2 slices of maize (corn)
Reggiano and Roman Pecorino) pizza.
3 cups Water
Salt and black pepper to taste To make the pizza, mix all the dry ingredients together in a
bowl. Heat the water (37–40°C) then slowly add the mixture
and stir continuously. When the mixture/dough is combined,
put it in an oiled pan, making the pizza about 1.5–2 cm thick.
Bake at 180°C for approximately 30 minutes. Alternatively,
pan-fry the pizza over a low flame on each side until the
surface becomes crispy.

Maria Sicuranza
Quality Manager
Basso Fedele & Figli S.r.l., Italy

57
58
 Medium

6 persons

1 hr

Minestrone
soup
This soup is fun to make as a family on a cold winter day. You can
give everyone a duty to chop their favorite vegetable to speed up
the preparation time. Enjoy!

Ingredients Method
4 tbsp Olive oil Heat the olive oil in a large pan. Add the onion, 2 cloves
1 Onion, chopped of garlic, carrots and celery. Sauté the vegetables until the
3 cloves Garlic, chopped onion is translucent. Add the cubed potatoes, tomatoes,
2 Medium carrots, chopped zucchini, green beans, black pepper and water. Simmer for
2 Celery stalks, chopped 30 minutes.
2 Potatoes, cubed
4 Tomatoes, cubed Add the white beans and pasta. Add more water if the soup
1 Small zucchini, cubed is too thick. In a blender, blend the basil, 1 clove of garlic
½ lb Green beans, cut and 1 cup of soup taken from the pot. Return this mixture to
2 tsp Fresh ground pepper the soup, stir in and serve.
8 cups Water
1 cup White navy beans Garnish with Parmigiano Reggiano.
½ cup Whole wheat pasta (shells or elbow),
cooked
1 tbsp Basil Kathleen Wybourn
2 tbsp Parmigiano Reggiano Regional Food & Beverage Director, North America
DNV, US

59
60
 Easy

12 persons

1.5–2 hrs (start preparations 48 hrs before)

Baccalà mantecato
(creamed dried cod)
Baccalà (dried cod) came to Venice in the 15th century. The most famous recipe
is baccalà mantecato – creamed dried cod – and it is prepared for special family
events. The recipe is easy. The only difficulty is the manual mixing that can take
up to an hour, but the positive part is that you will definitely need some help
from relatives or friends. Typically, the dish is served on one huge tray and this
facilitates relationships and a sense of well-being. It is a delicious dish and, at the
end, everybody will engage in a sort of race to pick up the last slice of grilled
polenta covered in baccalà mantecato!

Ingredients Method
1 kg Dried cod (Ragno quality, if possible) Take high-quality dried cod, also called stockfish, and cut
2-3 cloves Garlic it into pieces. Place in a pan full of cold water. Leave for
Extra virgin olive oil (Italian) 48 hours, changing the water at least 3 times. Then cook for
Salt and pepper to taste 45 minutes in lightly salted water. Carefully remove the foam
that forms when the water starts boiling. When done, remove
the cod pieces from the pan and place in a plastic container.

Now you can remove the skin and bones from the cod.
Add 2–3 cloves of garlic (remember to remove them before
serving). Take a wooden spoon and start to mix energetically,
slowly adding extra virgin olive oil until the cod cannot
absorb any more. Keep on mixing until the cod turns into
a nice mousse/cream. Taste and add salt and pepper if
required.

Put the creamed dried cod on slices of roasted bread or

grilled polenta and eat it with your family and friends.

Marco Omodei Salè

Regional Food & Beverage Business Development Manager,
South Europe
DNV, Italy

61
 Medium/difficult

8–12 persons

1 hr 30 mins

Waldorf Astoria
flaming red velvet cake
This cake has been in existence since at least 1959; Method
you can find its history on the Internet. My mother Start by making the cake. Preheat the oven to 350°F. Cream
and aunt started baking it for each other’s birthdays in the vegetable shortening, sugar and eggs until fluffy. Make
about 1963. Since then it has been the cake that was a paste of cocoa powder and food coloring. Combine the
eventually served for all my family members’ birthday above and add the vanilla. Add buttermilk, flour and salt
celebrations and was even my wedding cake. The alternately until all mixed in. Combine the baking soda with
best times have been when two people make this vinegar (it foams) and add to the cake batter. Blend, but do
cake together, measuring ingredients, laughing over not beat, the batter. Grease and flour 2 round cake pans
mistakes (like batter splatters) and sharing a glass of and split the batter between them. Bake for 30 minutes,
wine. My mother taught my son how to make it when but check with a toothpick after 25 minutes. The toothpick
he was 3…that was messy, but you could taste the love. should come out dry. Remove the cakes from the oven.
Every piece of this cake represents 5 decades of family When cool, remove from the cake pans.
memories for me. I hope you will try it and maybe it
could become a family tradition for you as well. To make the frosting – this one is far better than a cream
cheese version – start by cooking the milk and flour on
a medium heat, stirring constantly, until it forms a thick
Ingredients roux. It burns easily… so do not stop stirring. Cool to room
¾ cup Vegetable shortening (can use sticks) temperature. Cream the butter, sugar and vanilla in a
1 ½ cup Baker’s sugar (super fine granulated) mixing bowl using a hand mixer. Then add the roux. Blend
2 Large eggs together until it looks like whipped cream. It should be very
2 bottles (1 fl.oz) Red food coloring light and fluffy. If you split each cake in two to make four
2 tbsp (heaping) Cocoa powder layers, you will need two batches of frosting.*
1 tsp Vanilla
1 cup Buttermilk Frost the layers, stack together and frost the sides and top.
1 tsp Baking soda Store the cake in the fridge and slice only when ready to
2 ¼ cups Cake flour (sift first, then measure) serve.
1 tsp Salt
1 tbsp White vinegar * Two batches of frosting are not the same as doubling the recipe.
Butter and flour for greasing Doubling usually ends up in runny frosting. I usually make two
batches simultaneously, stirring two pots on the stove top at once.
Frosting You can set aside one pot while mixing the ingredients for the first
3 tbsp Flour batch and then finish the second batch in a second mixing bowl.
1 cup Whole milk
1 cup Butter, softened
1 cup Baker’s sugar Rosalind Zils
1 tsp Vanilla Director
Land O’Lakes, US
62
63
64
 Medium

4 persons

1 hr 30 mins

Boiled millefeuille
of cabbage
Imagine a family gathered for dinner on a cold winter’s day. This
is the perfect menu for such a day. Family bonds will deepen with
millefeuille of cabbage.

Ingredients Method
6 Cabbage leaves Peel off 6 cabbage leaves and remove their stems. Put the
300 g Ground pork cabbage leaves in a bowl with some water and microwave
5g Ginger, grated them (wrapped with cling film) on high heat for 3 minutes
½ Onion and then set aside to cool.
5g Solid chicken bouillon
25 g Soy sauce Mix the ground pork, ginger, chopped onion, salt and
Salt and pepper to taste pepper. Lay 1 cabbage leaf flat in a pot. Spread a thin layer
Water as needed of the meat mixture on top. Lay another cabbage leaf on top
of this and once again cover it with a thin layer of the meat
mixture.

When you have finished layering the cabbage leaves and

meat (finish with a layer of cabbage), add the bouillon and
water (enough to cover the cabbage) and simmer over a low
heat until it is reduced to a concentrated soup. After 1 hour,
add the soy sauce and cook for another 30 minutes.

Sachie Yamazaki
Quality Assurance Department
Kokubo Ice Co., Ltd., Japan

65
66
 Easy

4 persons

20 mins

Porcini
pasta
Being a family with 5 children at the age between 12 and 21, it is not easy
to gather everybody around one table. However, when on Sundays we
cook the porcini pasta, everybody is there. It is a coming together of all
family members and a time of pleasant memories, during which we think
back to former vacations with a sleeping bag and a tent at the beach of
Sardinia. We talk about our adventures and wish to repeat these times
together during the next vacation.

Ingredients Method
400 g Tagliatelle (or any other pasta) Cook the tagliatelle as recommended on the package. While
1 Onion it cooks, dice the onion and fry in hot olive oil until golden
1 tsp Olive oil for frying brown. Add the porcini (whole), fry them until they are
150 g Porcini translucent and deglaze everything with the milk.
300 ml Milk
200 g Mascarpone Add the mascarpone and let it melt while stirring on medium
40 g Dried tomatoes for decoration, heat. Drain the tagliatelle and mix it with the sauce. Add
chopped spices to your liking and decorate with rocket salad and
50 g Rocket salad for decoration tomatoes.
Salt, pepper, thyme, nutmeg and
lemon juice to taste
Gerhard & Monika Jerg
Managing Director &
Member of the Executive Board
Weißenhorner Milch Manufaktur, Germany

67
68
 Medium

4 persons

30 mins (start preparations 2 hrs before)

Sautéed clams
with chili
Clams are known as the tastiest food in the world while its nutrition is
also very comprehensive. It contains protein, carbohydrate, iron, calcium,
vitamins and other nutrients. Clams can prevent middle-aged people’s
chronic diseases due to their low heat energy, high protein and little fat.
There’s nothing better than a cosy summer night with friends and family
enjoying sautéed clams with chili and a beer. This is the taste of the
summer in Qingdao.

Ingredients Method
400 g Clams Put the clams in salted water for 2 hours to rinse and make
3 Capsicum frutescens (or chopped chili) sure they are not muddy and sandy.
5 cloves Garlic, minced
1 tsp Soy sauce In a wok pan, fry the minced garlic until it is fragrant and just
starting to turn light brown. Put the capsicum frutescens into
the pan until they become aromatic and then add the clams.
Stir-fry on a high heat. Shake the clams around to make sure
they open and are cooked evenly. Add a little soy sauce
before plating up.

Shaobo Zhang
Director of Corporation Management Planning
Tsingtao Brewery Group, China

69
 Easy

4 persons

3 hrs

Lasagna
Bolognese
This is the absolute favourite dish in my family. Method
Whenever we decide to prepare it, it is always a Make the ragù sauce first. Heat 3 tablespoons of olive oil in
party and everyone gives their contribution so a large saucepan on medium heat. Add the carrot, onion
that the dish is perfect. Not difficult to make, we and celery, all peeled and finely chopped. Cook and stir for
need only time and patience. But once at the approximately 15 minutes until the mixture is lightly coloured.
table, there is no risk that some surplus remains!
Add the two types of minced meat and stir, breaking up the
meat with a spoon until well browned. Pour in the wine and
stir until the alcohol has evaporated. Add the tomato sauce,
a glass of water, a generous pinch of salt and 2 bay leaves.
Turn the heat down and cook on low heat for at least 2 hours
Ingredients under a lid. Stir occasionally. If the sauce starts to dry out,
3 tbsp Olive oil add a splash of water.
1 Medium carrot
1 Large onion To make the béchamel, melt the butter in a pan over a
1 Celery stalk medium heat. Add the flour and stir until the mixture becomes
300 gr Beef minced meat creamy. Pour in very warm milk and whisk vigorously until
200 gr Sausage minced meat you have a smooth, white sauce. Bring the sauce to the boil,
½ glass Red wine reduce the heat and cook for at least 10 minutes.
400 gr Tomato sauce
1 pinch Salt (a generous one) Then it is time to assemble. Lasagna sheets can be used
2 Bay leaves without precooking only if fresh. If dry, cook them in boiling
200 ml Béchamel sauce water according to the instructions on the package. Spread
6 Fresh lasagna sheets 3 spoons of ragù on the bottom of an earthenware ovenproof
4 tbsp Parmigiano Reggiano, grated dish (approx. 25x35 cm). Follow with a layer of lasagna
Water as needed sheets, add 1/3 of your remaining ragù and 1/3 of the
béchamel. Repeat the process (sheets, ragù and béchamel)
Béchamel sauce (200 ml) two more times and top with grated Parmigiano Reggiano.
2 tbsp Butter
4 ½ tbsp All-purpose flour Bake the lasagna at 200°C for 20 minutes until it turns
3 cups Milk golden brown on top. Leave the dish to rest another
20 minutes before serving.

Stefano Santamato
Food & Beverage Sales Manager
DNV, Italy

70
71
 Easy/medium

4 persons

1–2 hrs

Chermoula prawns
Ingredients
Minted cucumber yoghurt
1 Lebanese cucumber, diced and salted
for 30 mins, rinsed and drained
250 g Natural yoghurt, drained through a
coffee filter for 60 mins (minimum) For me the best thing about a meal is when you
2 cloves Garlic, finely chopped gather with a group of people, family and friends,
¼ bunch Mint leaves, finely chopped and enjoy nice food and drinks together. This is a
Salt and pepper to taste no-fuss dish, fairly simple to prepare and easy to
Extra virgin olive oil to taste serve once everybody has arrived.

Pearl couscous
250 g Lebanese pearl couscous
3 tsp Coriander seeds
2 tsp Ground cumin Method
1 Green zucchini, diced Mix all the ingredients for minted cucumber yoghurt in a
1 Red onion bowl. Season to taste with extra virgin olive oil, salt and
1 clove Garlic pepper. Set aside in the fridge to chill until it is time to serve.
1 Red bell pepper (roasted), peeled,
deseeded and diced Start making the pearl couscous by heating some olive oil
1 Yellow bell pepper (roasted), peeled, in a heavy-bottom pan. Sauté the pearl couscous with the
deseeded and diced coriander seeds, ground cumin, chopped red onion and
1 Green zucchini, diced garlic until the onions are softened. Cover with water and
¼ bunch Vietnamese mint leaves simmer on medium heat until the couscous is tender. Add
Salt and pepper to taste water as needed. Once cooked, add the diced bell peppers
50 ml Olive oil and zucchini. Season to taste. Set aside and mix in chopped
Water as needed mint leaves just before serving.

Chermoula prawn marinade Mix all the ingredients for the chermoula marinade in a
500 g Prawns, (look for a sustainable variety), blender. Blend the mixture for a couple of minutes. Mix the
peeled and deveined prawns with the marinade and set aside for five minutes
½ Chili, chopped and deseeded before cooking in a non-stick frying pan on a medium to
½ bunch Flat-leaf parsley, chopped high heat.
1 Onion, chopped
2 Garlic cloves, chopped Once cooked, place the couscous on a plate and top with
6 tsp Ground cumin the prawns, serving the minted cucumber yoghurt on the
4 tsp Smoked paprika side. Garnish with parsley and mint leaves.
4 tsp Ground coriander
2 tsp Turmeric
150 ml Olive oil Tommy Franssila
50 ml Lemon juice Executive Chef
10 g Salt and pepper Grand Hyatt Kuala Lumpur, Malaysia

72
73
74
 Easy

12 persons

30 mins

Texas
sheet cake
This is our go-to, and highly requested, dessert for bring-and-share
gatherings. We both have a huge LOVE for chocolate and Toni first made
this when she lived in Houston, using pecans from the two trees in her back
garden. This light and fluffy, yet rich and moist beyond imagination, sensation
with fudgy pecan icing is everything you want in a chocolate cake.

Ingredients Method
Cake To make the cake, grease (or use butter) and flour a
2 tsp All-purpose flour for dusting the pan 15x12 inch pan. In a separate bowl, combine the all-purpose
2 cups All-purpose flour flour, granulated sugar, baking soda, ground cinnamon
2 cups Granulated sugar and salt. Mix well using a whisk. In a saucepan, combine
1 tsp Baking soda the water, butter and unsweetened cocoa. Bring to the
1 tsp Ground cinnamon boil, stirring frequently. Remove from the heat and add the
¼ tsp Salt combined dry ingredients (flour mixture). Beat at medium
¾ cup Water speed with an electric mixer until smooth. Add the low-fat
½ cup Butter or margarine buttermilk, vanilla extract and eggs. Beat well until smooth.
¼ cup Unsweetened cocoa powder Pour the mixture into the prepared pan and bake at 375°F
½ cup Low-fat buttermilk for approximately 17–20 minutes. A toothpick inserted in the
1 tsp Vanilla extract centre should come out clean.
2 Large eggs
Cooking spray for greasing the pan To make the icing, mix the butter, fat-free or semi-skimmed
milk and unsweetened cocoa in a medium saucepan.
Icing Bring to the boil, stirring constantly. Remove from the heat.
6 tbsp Butter or margarine Gradually stir in the powdered sugar, chopped pecans
¹⁄³ cup Fat-free or semi-skimmed milk and vanilla extract. Pour over the hot cake. Cool the cake
¼ cup Unsweetened cocoa powder completely on a wire rack.
3 cups Powdered sugar
¼ cup Pecans, chopped
2 tsp Vanilla extract Toni & Jon Dillon
Global Business Process Analyst &
Key Customer Manager, Northern Europe
DNV, UK

75
76
 Easy

4–6 persons

1 hr 10 mins

Juicy
quark cake
As a baker, we know how important it is to sit together on the weekend and
have a nice piece of cake with a cup of coffee. The cosy atmosphere which
this set-up creates brings together the family and unites old and young and
possibly also some neighbours.

Ingredients Method
Dough Start by making the dough. Mix the flour with the baking
200 g Flour powder and sieve it onto a worktop. Put all remaining
2 tsp Baking powder ingredients into a well in the middle and knead everything to
75 g Sugar a dough. Alternatively, place all the ingredients in a bowl and
75 g Butter, cubed (cold from the fridge) make a dough using an electric mixer with a kneading hook.
1 Egg yolk Let the dough rest for a while in a cool environment.
1 tsp Vanilla sugar
A pinch Salt Then make the filling. Separate the eggs and beat the egg
whites stiff, adding 2 tablespoons of sugar near the end.
Filling Beat the egg yolks until frothy and gradually add the rest of
6 Eggs the sugar along with the quark and lemon juice. Stir in the
150 g Sugar pudding powder and then carefully fold in the beaten egg
1 kg Quark (or cream cheese) whites.
1 pack Vanilla pudding powder
Juice from 1 lemon Spread the dough evenly in a spring-clip tin (approx. 24 cm
in diameter) and add the filling on top. Bake at 160°C on the
lower rail in a preheated oven for approximately 60 minutes.
If necessary, reduce the temperature toward the end to
prevent the cake from becoming too dark. While still warm,
release the cake from the baking tin’s rim and prick it lightly.

Ulrike Völzke
Director Quality Assurance
Lieken Brot- und Backwaren GmbH, Germany

77
78
 Easy

4–5 persons

30 mins

Pumpkin
risotto
I love simple, but healthy and tasty dishes.

Ingredients Method
1 (600 g) Medium pumpkin Clean the pumpkin, removing the fibres and seeds. Peel and
1 Onion cut into cubes.
50 g Butter
300 g Rice Peel the onion. Chop it finely and fry it in the butter in a thick-
1l Hot vegetable broth bottomed pot. Add the pumpkin pieces, mix and fry for a
50 g Asiago cheese, cubed few minutes. Then add the rice and toast it in the pot.
50 g Parmigiano cheese, grated Stir and add a little of the hot broth. Continue to cook,
Salt to taste adding the rest of the broth gradually.
Olive oil for frying
When all the liquid is absorbed, turn off the flame/heat and
add the Asiago and Parmigiano cheeses. Salt to taste. Mix for
a few minutes and then serve the pumpkin risotto.

Gaia Gualerzi
Marketing Senior Manager
Parmacotto S.p.a., Italy

79
 Medium

4 persons

2–3 hrs

Musakhan
This is the meal which brings friends and family Method
together, and we cook it only when we call for Musakhan is one of the most popular and traditional
a big gathering, especially when the diaspora Palestinian recipes, usually prepared during the olive-oil-
family members come to the village for a visit pressing season to celebrate freshly pressed oil. It is all
over the summer. I am one of those who is about fresh, simple ingredients allowed to shine.
always desperate to go home in the summer
and enjoy the meal with everyone. Do not chop the onions too fine; they will become too soft
and lose texture when cooking. Place the onions in a pot
with enough olive oil to submerge them. Sauté over a low
heat, stirring occasionally, until the onions are translucent but
Ingredients still hold their shape (approx. 20 minutes). Use a colander to
1 kg Onions, peeled and chopped drain the olive oil. Do not discard the oil.
2 cups Olive oil
3 tbsp Sumac* Sprinkle the drained onions with a little more than
½ tsp Cardamom 1 tablespoon of sumac, 1/4 teaspoon cardamom,
½ tsp Black pepper 1/4 teaspoon black pepper and the cumin. Toss until
¼ tsp Cumin completely coated. Add more sumac if you wish.
A pinch Salt
1 Chicken, cut into 4 pieces Season the chicken on both sides with the remaining
2 loaves Taboon bread** 1/4 teaspoon cardamom, 1/4 teaspoon of black pepper
Pine nuts or almonds for decoration and a pinch of salt; rub in some olive oil. Bone-in chicken
are a must cutlets are ideal, but boneless chicken can be used. Cook the
chicken in a separate pan. Suggestion: Place the cutlets in a
pot or pan, skin-side down. Fry them (medium heat) until the
skin is golden brown. Lower the heat, flip and fry on the other
side until done (approx. 45 minutes). To add more flavour,
add the drained onions for the last 5 minutes and stir gently.

Place the bread in the oven (200°C) for 2–3 minutes to crisp
it slightly. This prevents it from going soggy when topped
* Sumac is a purplish, deep red powder spice used in Middle with the onions. If you like it a little soggy, skip this step.
Eastern cuisine to add a sour, lemony taste to chicken, salads Brush the bread with olive oil from the onions, top with the
and salad dressings. onions, sprinkle with sumac, top with nuts, add the chicken
and serve with yoghurt.
** If you cannot find Taboon bread, replace it with any flat
bread that is not too thin because it needs to withstand the
onions and chicken. Ali Badarneh
Industrial Development Officer
UNIDO, Austria

80
81
82
 Medium

5–6 persons

4 hrs 30 mins

Homemade
wholemeal bread
With my hectic travelling schedule, I am seldom home to cook a nice meal
for the family. My boys love pastries, especially bread, and this recipe is a
common cooking activity I do with the family during weekends. It is not only
nutritious, but also tasty. It warms my heart when I know that, although I will
be away for another trip soon, the boys are enjoying the bread we made
together every day ‘till I am back.

Ingredients Method
1 Egg Place the egg, whipping cream and full-cream milk in a big
125 ml Full-cream milk bowl, do not mix yet.
60 ml Whipping cream
200 g High-protein flour Combine thoroughly the protein flours, whole-grain flour,
100 g Low-protein flour oats or nuts, chia seeds and black sesame seeds. Add the
50 g Whole-grain flour dried fruit or raisins and mix well. Pour the combined dry
2 tsp Oats or nuts ingredients into the bowl with the egg, whipping cream and
2 tsp Black sesame seeds full-cream milk. Before stirring, put the instant yeast in the
2 tsp Chia seeds centre, brown sugar on the right-hand side and sea salt on
50 g Cranberries, raisins or any other dried fruits the left-hand side of the mix. Start mixing the ingredients
10 g Instant yeast in a clockwise motion until the ingredients combine into a
40 g Brown sugar dough. While the dough is still lumpy, add the melted butter
5g Sea salt and knead well until the dough feels smooth and pliable.
35 g Butter, melted
Olive oil or butter for greasing the pan Cover the dough with a tea towel and set to rise in a
draught-free place. It should double in size. This should take
approximately 1 hour. Turn the dough out onto a floured
surface and knead it firmly for several minutes. Shape the
dough and put it into an oiled bread tin (1 kg/2 lb) or place
it on an oiled baking sheet. Cover with a clean tea towel and
leave to rise for another 25 minutes in a warm place. Bake in
a preheated oven at 220°C for 35-40 minutes.

Wendy Yap
Regional Food & Beverage Manager, Asia
Pacific DNVL, Malaysia

83
84
 Easy

4 persons

50 mins

Warm apple cake

with vanilla ice cream
Living on a farm, each year the family celebrates the finalization of the
harvest. We invite everybody involved in the work for a traditional Danish
dinner: soup, meat and ice cream. Together with the ice cream, I serve warm
apple cake.

Ingredients Method
5 Fresh apples with peel Use a large 20x25 cm cake tin and grease it with butter.
2 tbsp Cinnamon Cut the apples into thin slices. Keep the skin on, but remove
150 g Butter the core. Layer the apple slices in the tin and sprinkle the
2 tbsp Sugar cinnamon on top.
3 tbsp Oat-flakes
2 tbsp Wheat flour Use your fingers to crumble butter, sugar, oat-flakes and
Butter for greasing the cake tin wheat flour, and spread the mixture over the apples.
Place in the oven at 180°C for 30 minutes.

Serve with vanilla ice cream or whipped cream with a little

vanilla flavouring added.

Vibeke Bagger
Food & Beverage Business Development
Manager DNV, Denmark

85
86
 Easy

6–8 persons

45 mins

Salsa verde
Chips and salsa with cold beer are the perfect appetizer for any gathering.

Ingredients Method
2 handfuls Tomatillos Preheat the oven to 400°F. Wash all the vegetables, but do
1-2 bunches Green onions not chop them. Peel the tomatillos and lay them stem down
3-4 Jalapeño peppers on a lined cookie sheet. Jalapeño, serrano and poblano
1-2 Serrano peppers peppers (habanero pepper is optional) can go on the same
1 Poblano pepper sheet. Leave the stems on. Roast until they start to become
½ bunch Cilantro squishy.
3-4 cloves Garlic, peeled
1 Avocado, peeled and pitted Set the oven to broil at a high temperature. Broil the tray
Salt to taste of veggies until charred. Char the green onions under the
Habanero pepper to make it really hot broiler until nearly burned. Take the stems off the peppers.
(optional) Remove the seeds for the poblano peppers only. They are
Garlic powder (optional) really big and hard.
Tortilla chips
Remove the leaves from the cilantro and discard the stems.
Place everything in a blender together with the avocado and
garlic and blend until smooth. Season with salt and garlic
powder if desired.

Chill for 1–2 hours before serving with tortilla chips. Leftovers
can be stored in the refrigerator.

John-Michael Holas
Sr. Global Quality Manager
AB INBEV, US

87
 Medium

4–6 persons

2 hrs 30 mins

Sartù di Riso
Sartù di riso is one of the most typical dishes from Napoli’s (my home city)
traditional cooking. The name comes from French sur tout (above all) and,
I am sure you can understand why! It has always been the main dish of
Boxing Day in our family. I learned cooking it together with my grandmother
when I was 8 or 9, and I remember I was waiting for Christmas to make it.
Now I pride myself in having transferred the same passion to my kids, who
help me – or are taking over? – in preparing this delicious dish. Enjoy!

Ingredients
Ragú Little meatballs
3–4 (400 gr) Large, mild sausages 250 g Chopped beef and/or veal
1 Large onion, finely chopped 50 g Parmigiano cheese, freshly grated
2 tbsp Olive oil 100 g Breadcrumbs or day-old bread,
2 cans (800 g) Tomatoes (pass through a food mill trimmed and soaked
or use equivalent amount of crushed A few sprigs Fresh parsley, finely chopped
or puréed tomatoes) Olive oil for frying (or another
½ glass Red wine vegetable oil)
1–2 sprigs Fresh parsley
Salt and pepper to taste Stuffing
1 ball (350 gr) Fiordilatte, mozzarella (made with
Rice cow’s milk), sliced or cubed
500 g Risotto rice 25 g Dried mushrooms (preferably
1–2 ladles Ragù from step above (mixed with porcini)
enough water to make 1 litre) 200 g Peas, fresh or frozen
100 g Parmigiano Reggiano, freshly grated
A few sprigs Fresh parsley, finely chopped For the mould(s)
Salt to taste Butter
Breadcrumbs

88
Method
Ragù: Brown the sausages lightly in a casserole (medium cool. Slice the mozzarella into small cubes. Mix the sausages,
heat) in 2 tablespoons of olive oil. Add the onion; sweat until meatballs, peas and mushrooms. Soak with a ladleful of
quite soft. Add the tomatoes and slowly cook the sausages. ragù; mix to coat well. Adjust the seasoning.

Rice: Mix 1–2 ladles of ragù with the water; season Assembly: Line a mould (or individual moulds) generously
generously with salt. Combine the rice and ragù liquid in with butter then breadcrumbs. Line the bottom and sides
a saucepan. Bring to the boil, stirring once. Lower the heat with 2/3 of the rice mixture, creating a large well in for the
to a gentle simmer, cover and cook for 15–20 minutes. Stir stuffing. The rice should make a “wall” thick enough to
once only about halfway through. The liquid should be fully uphold the finished shape. Layer the well with mozzarella,
absorbed; rice still slightly underdone. Place the rice in a then stuffing, alternating layers almost to the top. Top
large mixing bowl and cool completely. Add the cheese and with rice and flatten it flush with the edge. Sprinkle with
parsley. Adjust the seasoning. While the rice is simmering, breadcrumbs and dot with butter.
soak your dried mushrooms until soft.
Bake at 180°C for 30–45 minutes until golden brown (ring or
Little meatballs: Mix the ingredients in a large bowl. Form individual moulds approx. 20–30 minutes). Let rest for 10–15
the smallest meatballs you can – the size of a hazelnut – minutes. Place a large plate over the mould top. Flip both
rolling them between your palms. Fry them in batches in an over and give the mould a good whack with a heavy knife or
abundance of olive oil, leaving enough space for them to mallet. Gently lift the mould and serve.
brown evenly. Since they are so little, they only need a few
minutes. Drain on paper towels.
Stefano Crea
Stuffing: Slice the sausages into pieces (1 cm). Cook the Global Director Business Development
peas in boiling, salted water for 10–15 minutes. Drain and DNV, Italy

89
Sharing
memories
Cherished moments that are
too good to be kept to oneself
92
 Medium

4 persons

1 hr 15 mins

Mom’s
stoccafisso
(stockfish)
Since the age of 15, I spent most of my life away from home. First in a
boarding school, then the military life and later my professional activities.
So, this dish reminds me of when I could occasionally come back home and
my mother was cooking the stockfish which I loved. Her recipe is a slight
variation from the traditional Genoa dish stoccafisso accomodato.

Ingredients Method
800 g Stockfish (presoaked) Stockfish is cod fish dried in the winds of Norway. This recipe
2 Large white onions requires you to use stockfish that has been presoaked in
200 g Extra virgin olive oil water. This process normally takes several days.
5 Anchovy fillets
1 clove Garlic It is best to use a clay pan or pot. Chop the onions and
4 Potatoes, diced into medium-sized lightly brown them in extra virgin olive oil, preferably from
pieces Liguria. Add the anchovies, mashed with a fork. Add the
2 tbsp Tomato paste or 2 tomatoes (or both) stockfish, 4 pieces (200 g each), and some water. Add the
50 g Black olives, pitted garlic, potatoes, salt and tomato paste or freshly chopped
50 g Pine nuts (Italian) tomato (or both), but do not use too much.
15 g Salt
Flat-leaf parsley for decoration Cook very gently for approximately 1 hour. From time to
time, you can add some water to ensure it does not dry out
too much. Towards the end, add the olives, preferrably from
Taggia in Liguria, and pine nuts. Add some more extra virgin
olive oil and the parsley just before serving.

Franco Zanotti
President
ES-KO International, Monaco

93
94
 Easy

8–12 persons

1 hr 15 mins

Anna’s
spice cake
It’s a very easy spice cake – delicious with a large cup of hot
tea or cocoa in the autumn! I only have this cake recipe in
my head. I learned how to make it in school cookery classes
at the end of the 1970s and have just modified it since.

Ingredients Method
550 g Carrots, roughly grated Grate the carrots. Mix the carrots, oil, sugar, eggs, cinnamon
2.5 dl Sunflower oil and vanilla seeds together in a large bowl. Combine the
350 g Demerara sugar flour and baking soda. Sift the flour/baking soda mixture into
5 Eggs the batter and stir until all the flour is mixed in and the batter
2 ½ tsp Cinnamon is smooth and free of lumps.
1 ½ tsp Baking soda
350 g Plain flour Grease the cake tin (approx. 25 cm in diameter) or line it
Seeds from 1 vanilla pod with baking paper. Spread the batter in the cake tin. Bake for
Butter or baking paper for the cake tin 45–50 minutes at 175°C. Use a skewer to check that the cake
Icing sugar for decoration is not still sticky. The cake is done when the batter does not
cling to the skewer.

Remove the cake from the oven and allow it to cool. Sprinkle
with icing sugar (sift carefully over the cake to look like
snow). Serve the cake alone or with a scoop of vanilla ice
cream. Drink hot tea or cocoa along with it.

Anna Høgberg
Head of Department, Food and Veterinary Issues
Danish Agriculture and Food Council, Denmark

95
 Easy

12 persons

4 hrs 30 mins

Knolle holiday
eggnog
Homemade eggnog was served at my family Christmas gatherings as a Knolle
tradition. My grandmother, Florence, made the most decadent homemade
vanilla ice cream and eggnog. She used fresh, high quality Jersey milk from
Knolle Farms which delivered a rich, buttery flavor. Our family dairy farm, once
deemed The World’s Largest Jersey Herd, has produced all-natural Jersey milk
since 1928 from Knolle cows grazing on South Texas family pastures.

Ingredients Method
12 Egg yolks* Whisk the egg yolks until the color changes to light yellow.
1 lb Confectioners’ sugar Blend in the confectioners’ sugar and then slowly add half
2-4 cups Bourbon, cognac, rum or whiskey of your choice of liquor. I prefer whiskey. Cover for 1 hour to
2 qts Heavy whipping cream allow the flavor to develop.
12 Egg whites
Freshly grated nutmeg Blend the remainder of your favorite liquor and the heavy
whipping cream into the eggnog mixture. Cover and chill in
the refrigerator for 3 hours.

Remove the eggnog from the refrigerator. Whisk the egg

whites until they reach a stiff texture, then fold them into the
eggnog. Chill until served.

Top with freshly grated nutmeg. Serve with a scoop of your

favorite vanilla ice cream or as a complement to coffee.

Carmen Knolle
Product Quality Manager, Corporate Quality Assurance
H-E-B, US

* You may substitute pasteurized egg yolks with raw

egg yolks and skip the 1-hour rest step.

96
97
 Easy

3–4 persons

1 hr 15 mins

Grandma’s
zuurkoolschotel
(out of the oven sauerkraut platter)
Autumn and winter in the Netherlands are cold and wet but with beautiful
skies. Perfect weather for a wintery dish, the humble but oh so tasty
zuurkoolschotel or sauerkraut platter. This dish is an all-time classic in the
Netherlands. It contains three main ingredients and comes in all kinds of
different varieties, but of course there is only one person who makes the
best one: Grandma!

Ingredients Method
6 Large potatoes Peel and quarter the potatoes. Boil until tender, about
16 oz Sauerkraut 20 minutes. In the meantime, drain the sauerkraut of most of
1 handful Drained raisins (big) the brine and mix in the raisins. The raisins should be soaked
16 oz Ground beef in warm water for 10 minutes and drained before being
1 tbsp Mustard added. Brown the ground beef in a skillet and season with
2 tsp Shawarma spice mix salt, pepper, the shawarma spice mix and mustard.
4 tbsp Butter
4 oz Bacon strips, chopped Preheat the oven to 190˚C. Grease an oven dish with a
¼ cup Milk teaspoon of butter. Chop and fry the bacon. Mash the
2 tbsp Breadcrumbs potatoes with the milk, fried bacon and 2 tablespoons of
Salt and pepper to taste butter. Season with salt and pepper.

Spread the browned, ground beef over the bottom of the

greased oven dish. Top it with the sauerkraut-raisin mixture
and finish with a layer of mashed potato-bacon mixture.
Sprinkle the breadcrumbs and small pieces of the remaining
butter on top. Bake in the oven for 50 minutes until the
breadcrumbs are golden brown.

Eet smakelijk, enjoy your meal!

Arjan van Heerde

Food & Beverage Key Customer Manager
DNV GL, The Netherlands

98
99
100
 Medium

4 persons

1 hr

Schiacciata
con l’uva
Schiacciata con l’uva is the traditional grape harvest dessert in Tuscany.
Of course the harvest is the pivotal moment for a winery, very important and
always ends with a party. I like all seasonal food in the cuisine; schiacciata con
l’uva is a traditional dish with a simple recipe. It is not difficult to prepare, and
I really enjoy this with friends, family and colleagues.

Ingredients Method
150 g Sourdough starter or 25 g fresh yeast Dissolve the yeast in a little water* in the bowl of an electric
270 g Water* mixer. Slowly add the flour, a little extra virgin olive oil
400 g Flour (grade 0) and salt. Knead the dough at medium speed for about
A pinch Salt 7-8 minutes. Turn onto a pastry board and knead by hand
2 clusters Black wine grapes until the dough is soft and elastic. Then flatten the dough
500 g Granulated sugar in a baking pan with edges.
Extra virgin olive oil as needed
Place the washed grapes in a bowl and sprinkle them with
plenty of sugar. Squash them on one side to remove the
juice. Dissolve 1 tablespoon of sugar in a glass of water.

Let the dough rise for at least a couple of hours or three

until it is puffy and soft. When the dough has risen, cover its
surface with the squashed grapes and pour the sugar-water
on top. Add more sugar as needed.

Bake the crushed grape dough for 10 minutes at 250°C and

then for another 25-30 minutes at 190°C.

* The amount of water will vary depending on what grade flour is used.

Sandro Sartor
CEO
Ruffino S.r.l., Italy

101
102
 Easy/medium

5–6 persons

4 hrs 10 mins

Crème
brûlée
Crème brûlée is a dish that my whole family loves, generations before me and
generations after. This is one of my most requested recipes, so I would like to
share it with everyone who has a passion for good crème brûlée.

Ingredients Method
1 Extra large egg Preheat the oven to 300°F. Mix together the egg, egg yolks
4 Extra large egg yolks and 1/2 cup of sugar, using an electric mixer on low speed,
½ cup Sugar until just combined. While mixing, scald the cream in a small
3 cups Heavy cream saucepan until it is very hot, but not boiling. With the mixer
1 tsp Pure vanilla extract still on low speed, slowly add the cream to the egg mixture.
1 tbsp Orange liqueur Add the vanilla and orange liqueur. Pour the mixture into
1 tbsp Sugar for topping on each serving individual 6-8 oz ramekins until almost full.

Place the ramekins in a baking pan. Carefully pour boiling

water into the pan to come halfway up the sides of the
ramekins. Bake for 35–40 minutes until the custards are set
when gently shaken. Remove the custards from the water
bath, cool to room temperature and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly over the top

of each ramekin and heat with a kitchen blowtorch until the
sugar caramelizes evenly. Allow to sit at room temperature
for a minute until the caramelized sugar hardens.

Debbie Kaliszewski
Quality Systems Manager
WhiteWave Foods, US

103
104
 Easy

2–4 persons

20 mins

Stir-fried eggs
with tomato
This ordinary dish accompanies every Chinese person,
from the young to the old.

Ingredients Method
3 Eggs Wash and chop the tomatoes. Slice the green Chinese
3 Tomatoes onions. Place the eggs in a bowl, add a little salt and whisk.
2–3 Green Chinese onions Put 2/3 of the cup of oil in a pan, stir-fry the eggs and place
A pinch Salt them in a separate bowl.
A pinch Sugar
1 cup Vegetable oil (or olive oil) Put the remaining 1/3 of the cup of oil in the pan and fry
the onion slices. Add the chopped tomatoes and stir-fry
for another 2 minutes. Add some sugar and salt and the
stir-fried eggs you set aside. Continue to stir-fry for another
2 minutes.

This is an ordinary dish in China, normally eaten for lunch or

supper, together with rice or noodles.

Dong Dong Wang

Regional Food & Beverage Manager, Greater China
DNV, China

105
 Easy

4–6 persons

20 mins (start preparations 2 hrs before)

Xató winter salad

This salad is proof of old people’s intelligence; it Method
is made with food harvested at its best moment Xató is a winter salad basically made in the coastal villages
and preserved using different methods to south of Barcelona. Each family and restaurant may compete
make it available when nature leaves us with to find the best recipe by improving the sauce or growing
fewer options. It brings me souvenirs from their own curly endives to make them look more yellow. You
winter family Sundays close to the seaside in can even find signposts for the Xató route @RutadelXato.
sunny Barcelona, where different ingredients
bring different flavours: bitter, sweet, sour and Dried sweet peppers need to be rehydrated before
salty. Just like different relatives in the family preparing the sauce, so soak them in water for at least
relationships would do! 2 hours. Then you separate the pulp from the skin by gently
scratching the pepper with a knife. Prepare the dressing
by grinding the pepper pulp together with the rest of the
Ingredients ingredients. Peppers vary a lot worldwide. If you cannot find
Salad dried sweet peppers, roast a fresh one in the oven and use
1 Curly endive (Cichorium endivia) its pulp to make the dressing. But be sure not to use a hot
16 Mediterranean anchovy fillets pepper; always use sweet ones. Roast the garlic beforehand
150 g Icelandic salted cod if you do not like the taste of it raw.
30 g Green olives (Arbequina)
30 g Black olives (Empeltre) The cod needs to be prepared in advance as well. Slice it
into finger-sized strips and desalt it in water for 2 hours.
Dressing
10 Dried red sweet peppers Wash and dry the curly endive leaves. Place them in a
4 cloves Garlic bowl and decorate with the anchovy fillets, desalted sliced
50 g Roasted hazelnuts cod, olives and dressing, which is without doubt the main
0.5 l Extra virgin olive oil character of the dish.
1 slice Bread, fried
Red wine vinegar to taste There are many variations of this recipe, including adding
Salt to taste some tuna as well or serving it together with a Spanish
omelette (tortilla de patatas) to make it a complete meal. In
any case, match it with a Mediterranean wine from Catalonia.
My best recommendation would be a white Garnacha
because its saline character will perfectly match the salad’s
seafood.

Eduardo Mas
Head of QHSE
Codorníu, S.A., Spain

106
107
108
 Easy

4 persons

1 hr (start preparations 12 hrs before)

Chickpea
salad
When we studied food science 30 years ago, we were creative in making
cheap, tasty and healthy food. We used chickpeas in numerous ways: in
salads, for humus, in hot dishes, for snacks. I still love chickpea dishes and
the memories of being creative based on economic needs. A group of fifteen
classmates still meet every year and share life experiences and memories.

Ingredients Method
200 g Dried chickpeas Let the chickpeas soak for at least 12 hours. Drain and boil
2 Onions in fresh, salted water for 40 minutes before draining and set
2 cloves Garlic to cool.
A handful Basil leaves
A handful Parsley Finely chop the onions, garlic, basil leaves and parsley.
6-8 Large tomatoes Mix with lemon juice and olive oil. Add salt and pepper to
2-3 Avocados taste. Chop the tomatoes and avocados coarsely. Mix the
Juice from 1 lemon tomatoes, avocados and chickpeas with the dressing.
Olive oil (plenty)
Salt and pepper to taste Taste and adjust with salt and pepper. Serve.

Anni Mikkelsen
Coop Trading A/S
QA-QC Manager, Denmark

109
110
 Easy

4 persons

30 mins

Matilde Vicenzi’s
authentic tiramisu
This recipe is authentic, coming from my grandmother. My family company
has been pursuing the Italian tradition for more than 110 years. This authentic
tiramisu contains a short list of ingredients: ladyfinger biscuits, egg yolks,
sugar, coffee, mascarpone cheese and cocoa powder. To achieve a perfect
result, use only traditional ingredients.

Ingredients Method
4 Eggs Separate the egg yolks from the egg whites and beat the
100 g Sugar egg yolks with the sugar until creamy. Then beat in the
400 g Mascarpone cheese mascarpone cheese. Beat the egg whites until they form soft
2 cups Strong coffee peaks and fold into the mascarpone and egg yolk mixture.
3 tbsp Sweet Marsala
400 g Ladyfingers Combine the coffee and sweet Marsala and dip the
30 g Cocoa powder ladyfingers in the liquid. Then take a flat dish and add
alternate layers of ladyfingers and mascarpone cream.

Finish with a sprinkling of cocoa powder. Serve chilled.

Giuseppe Vicenzi
President
Vicenzi S.p.a., Italy

111
 Easy peasy (it helps to have a pastry mat)

Serves loads, depending on the occasion

2 hrs with tea break(s)

Old JC’s world

famous apple pie
Apple pie is a symbolic dish evoking memories Method
of childhood and family moments; it is a Quarter, core, peel and slice the apples (5 mm thick) and
reassuringly simple dessert that can be served lay evenly on paper towels. Put paper towels on top and set
with cream, ice cream, even cheese… but very aside. Don’t nibble too many slices, you’ll need them later.
importantly with a nice cup of tea.
Pastry: Beat the butter and sugar in a large bowl until just
combined. Break in 1 whole egg and 1 yolk (keep the white
for glazing later). Beat for about a minute. Work in the flour
with a wooden spoon, 1/3 at a time until it is beginning to
Ingredients clump up. Finish by gathering it together with your hands.
Filling Messy but fun. Gently work the dough into a ball, wrap in
1 kg Apples (you can’t get Bramley in France cling film, and chill (45 mins.). Drink a cup of tea.
so I plump for Pink Lady)
140 g Brown sugar Mix 140 g sugar, cinnamon and flour for the filling in a bowl
½ tsp Cinnamon (not too much…this is not large enough to take the apples as well. After the pastry has
an American pie) chilled, heat the oven to 190°C. Cut off 1/3 of the pastry
3 tbsp Flour and keep it wrapped while you roll out the rest. I use a
pastry mat because otherwise it sticks embarrassingly to
Pastry the counter top and you have to start again. Line a round pie
225 g Butter (I prefer salted) dish (20–22 cm diameter/4 cm deep) with the pastry, leaving
50 g Brown sugar a slight overhang. Roll the remaining 1/3 out to a circle (28 cm
2 Eggs diameter). Pat the apples dry with kitchen paper, tip them
350 g Plain flour into the cinnamon-sugar mix bowl. Give a quick mix with your
hands and pile high into the pastry-lined dish.

Brush a little water around the pastry rim. Lay the pastry lid
over the apples, pressing the edges together to seal. I always
find that part a bit tricky, but the pastry mat helps to orient
the lid. Trim the edge and make a few little holes on top of
the lid for steam to escape. Brush it with the egg white. Bake
for 40-45 minutes, until golden, then remove and let it sit for
5–10 minutes. Serve while still warm with cream or ice cream.
And another cup of tea of course.

John Carter
VP Quality Dairy (and Apple Pies)
Danone, France
112
113
114
 Easy

6 persons

35 mins

Risotto alla
parmigiana
Risotto alla parmigiana is a dish from the Emilia district that
recalls the flavours of my childhood.

Ingredients Method
1 Onion Finely chop the onion and sauté it in a little olive oil and
100 g Butter about half the butter until it turns pale golden. Add the rice,
400 g Carnaroli rice stir for a few minutes to prevent it from sticking and let it
120 g Parmigiano Reggiano, freshly grated absorb the oil. Cook the rice by adding a little stock at a
(30-month-old) time. Approximately 5 minutes before the rice is done, add
1l Meat stock salt and pepper to taste, 30 g of butter and a little freshly
Extra virgin olive oil for frying grated 30-month-old Parmigiano Reggiano.
Salt and pepper to taste
When the rice is ready, stir in the remaining butter and add
plenty of freshly grated Parmigiano Reggiano. A perfect
risotto alla parmigiana should be all’onda, meaning that the
risotto should be very soft so that the other ingredients can
amalgamate with the rice.

Decorate with a Parmigiano Reggiano cheese wafer* if

preferred. Serve with a glass of Colli di Parma Sauvignon.

* Making parmesan wafers is child’s play! Take 100 g of freshly

grated Parmigiano Reggiano and a 10–12 cm frying pan. Put the
frying pan on a high heat. When the pan is very hot, sprinkle an
even layer of the cheese on the base of the pan. Once the cheese
has melted, carefully lift up the wafer using a pair of tongs and set it
aside to cool.

Maurizio Moscatelli
Sales Director
Parmareggio S.p.a., Italy

115
116
 Medium

4–5 persons

45 mins

My husband’s
salmon tartar
I have chosen this dish for two reasons. First of all, the salmon tartar has
become special in our family. My husband made salmon tartar for the first
time for the christening of my oldest niece. This was a big success – both the
young and old people that never thought they would eat raw salmon loved
it. Since then this dish is served when there are family gatherings. The second
reason is because I love salmon.

Ingredients Method
300 g Salmon fillet (sushi grade), skinned Chop the salmon and red onion into small pieces,
and deboned 0.5x0.5 cm, and mix together in a bowl. Add the roe, dill,
1 Red onion capers, salt, pepper and mustard.
4 tbsp Salmon roe
20 g Capers, finely chopped Make small “cakes”. I recommend approximately 5–6 cm in
3 tbsp Dill, finely chopped diameter and 1.5–2.0 cm high. You can make them smaller if
1 tsp Dijon mustard using them as part of a buffet meal.
Salt and freshly ground black pepper
to taste Decorate the tartar with the yolk of a quail egg, onion rings,
Quail eggs or salmon roe to decorate capers and dill. You can use roe instead of egg if you prefer.

Serve with toast and a mixed green salad.

Gunn Mari Strømstad

Quality Manager, Region North
Marine Harvest, Norway

117
118
 Medium

6–8 persons

1 hr 30 mins

Beef Bourguignon
with potato purée
My wife and I first had beef bourguignon in London a few years back. After
that trip we have made it several times. We serve it to our family and friends
with great success every time.

Ingredients Method
1.6 kg Beef, cubed In a pan, melt butter and fry the meat in small batches to seal
1 Chinese garlic it. Transfer the meat to a big saucepan and add chopped
15–20 Shallots garlic, shallots, spices, tomato purée, red wine, beef stock
2 tbsp Provence spice mix and water. Bring to the boil and simmer for approximately
150 g Tomato purée 1 hour.
4 dl Red wine
3 dl Reduced beef stock In the meantime, prepare the potato purée. Boil the
4.5 dl Water potatoes. Drain and add cream, butter, salt and white
2 Bay leaves pepper before mashing. Keep warm until served.
5 Carrots, cubed
1 Celeriac, cubed When the meat has simmered for approximately 45 minutes,
200 g Bacon, chopped add the vegetables and let them simmer with the meat until
A handful Flat-leaf parsley, chopped tender, approximately 20 minutes. Fry the bacon and add
Butter for frying it just before serving. Salt and pepper to taste. Top with
Salt and black pepper to taste parsley and serve!

Potato purée
Potatoes Hans-Albert Huseby
Cream Farm Owner
Butter Huseby Gård, Norway
Salt to taste
White pepper to taste

119
120
 Easy

6 persons

1 hr 20 mins

Mum’s
chocolate mousse
This is a dessert that my mum used to make for all our parties and family
get-togethers when we were growing up. It became a firm favourite, not just
with our family but also our friends. When we had parties our friends would
always ask, ”is your mum making her chocolate mousse?” Even now a party
isn’t the same without Mum’s chocolate mousse!

Ingredients Method
225 g Plain chocolate Break the chocolate into pieces and place in a bowl over
15 ml (1 tbsp) Rum (or orange juice) simmering water with 30 ml (2 tablespoons in total) of water
2 tbsp Water and rum (orange juice can be used instead of alcohol). Stir
125 g Butter until smooth. Cool slightly.
125 g Caster sugar
4 Eggs, separated Whisk together the butter and sugar until pale and fluffy. Then
150 ml Fresh double cream beat in the egg yolks, one at a time. Add the chocolate to the
Chocolate curls to decorate butter mix and beat for 5 minutes until light. Whisk the egg
whites until stiff but not dry and fold into the chocolate. Pour
into a serving dish or individual glasses and chill until set.

Whip the fresh cream until stiff and decorate the mousse
with freshly piped cream and chocolate curls.

Helen Nash
European Quality Programme Leader
CSM UK, UK

121
122
 Easy

4 persons

1 hr

Insalata di
rinforzo
(reinforcement salad)
Insalata di rinforzo or the reinforcement salad is a typical dish of Neapolitan
cuisine. Its name comes from a direct reference to the way the salad is
reinforced during the Christmas period until New Year’s Day, adding new
ingredients such as cauliflower, olives, codfish and anchovies, giving new
energy to the original dish.

Ingredients Method
1 Medium cauliflower Wash the cauliflower, cut it into florets and boil for no longer
600 g Codfish than 10 minutes in salted water. Add the vinegar. Put the
6-8 Salted anchovies cauliflower aside to cool. When the cauliflower is cold,
100 g Black seasoned olives remove from the water and put in a bowl.
100 g Green olives
300 g Pickles Bring 2 litres of water to the boil (without salt). Plunge the
Chopped parsley to taste codfish into the boiling water and cook for 10 minutes.
Sliced garlic to taste Remove the codfish with a slotted spoon and add to the
Extra virgin olive oil to taste bowl with the cauliflower. Season with extra virgin olive oil
Salt to taste and garlic. Stir gently. Clean the anchovies and cut them into
Vinegar to taste small pieces. Add them to the salad and mix with pickles and
Water as needed seasoned olives.

Add chopped parsley and toss well to mix. Allow to rest for
at least 12 hours before serving.

Mario Capasso
Area Manager, Rome & Naples
DNV, Italy

123
 Easy

4 persons

30 mins

Mashed potatoes with

endives, fried bacon
and meatballs

This recipe is my family’s favourite one from my Method

mother. It was our “coming home” dinner and still Clean the endives and cut them into very small slices.
this recipe has the same feeling for my children
now. We share memories about the past and yes, Put the minced beef into a bowl together with the fine
grandma’s meatballs and endive mashed potatoes breadcrumbs, egg, Dijon mustard, chopped onion, nutmeg,
are still the best! cloves, salt and pepper. Mix everything together and make
4 large meatballs. Melt 75 g of butter in a pan and fry the
meatballs for approximately 25 minutes. After 15 minutes,
Ingredients add 3 dl of water and simmer for the remaining 10 minutes
400 g Endives on a low heat.
600 g Minced beef
6 tsp Fine breadcrumbs Prepare the potatoes and cook them for 25 minutes in
1 Egg boiling salted water. During this time, fry the bacon. Mash
1 tsp Dijon mustard the cooked potatoes with a glass of warm milk (200 ml) and
1 Small onion, chopped the remaining butter (10 g). Add the endives and put the
½ tsp Nutmeg mixture on top of half of the fried bacon and all the bacon
¼ tsp Cloves, crushed fat. Add a dash of white wine vinegar and some pepper and
3 dl Water mix well.
1 kg Potatoes
200 ml Milk Split the mashed potatoes with endives into four portions
85 g Butter and top with the last half of the fried bacon. Add the
250 g Bacon, cubed into 0.5 cm squares meatballs, some Dijon mustard and enjoy the taste of
A dash White wine vinegar memories.
Salt and pepper to taste

Henk de Gooijer
Regional Food & Beverage Manager, Central Europe
DNV, The Netherlands

124
125
 Medium

12 persons

1 hr

Chocolate devil’s
sharing cake
This is a sharing cake and it can be adapted depending Method
on people’s chocolate tastes. This one fed 4 people Preheat the oven to 165°C (fan assisted) or gas mark 4.
over 3 days; we have the porcine gene. Grease 2 sandwich tins (20 cm) or baking tins. Cream the
butter and sugar. The texture will not be as soft as usual
because of the high sugar content.

Ingredients Melt the chocolate in a bowl over hot water or in a microwave

Cake oven (2 mins.). Leave to cool (10 mins.). Add the eggs
75 g Spreadable butter gradually, beating well. Add the melted chocolate, vanilla
250 g Dark, soft brown sugar extract and egg mixture to the creamed butter and sugar,
100 g Dark chocolate chips using a metal spoon and stirring in a figure of eight motion.
3 Medium eggs, lightly beaten Combine the flour, bicarbonate of soda and salt. Add to the
175 g Plain flour creamed mixture in small batches, alternating with the milk.
2 tsp Bicarbonate of soda Spoon into the sandwich tins. Bake for 25–30 minutes until
A pinch Salt the cakes are springy. Leave to cool in the tins.
185 ml Milk
1 tsp Vanilla extract To make the filling, put butter and icing sugar in a bowl. Use a
1 Flaky chocolate bar fork or electric whisk to beat until the mixture is light and fluffy.
Use a few drops of water to soften the butter and icing sugar
Filling before mixing; this will help prevent icing sugar dust (be
100 g Spreadable butter prepared). To make the topping, put all the ingredients in a
200 g Icing sugar* saucepan and stir continuously over a low heat until they have
Water as needed combined and look glossy. Leave to cool until spreadable.

Topping To assemble the cake, spread the butter icing between the
150 g Chocolate drops (use white, milk, dark two cake layers. With a palette knife, spread the topping first
or a combination) on the top and then continuously rotate the cake, spreading
90 g Spreadable butter the remainder of the topping around the side. Add a
160 ml Condensed milk crushed flaky chocolate on top.

* You can replace 50 g of icing sugar with cocoa powder to This cake needs to set as the topping should be firm. Place
make chocolate butter icing. in the fridge overnight in an airtight container or wrapped
in silver foil. One slice is all you need; it is very rich and very
sweet – enjoy!

Ian Pearson
Global Quality Manager/Product Incident Manager
Unilever, UK

126
127
128
 Easy

2 persons

30 mins

Simmered mackerel
in miso sauce
My mother is 86 years old and she makes this typical Japanese meal.
To me it tastes familiar, since it reminds me of my childhood. I like this dish.
Enjoy the Japanese home cooking.

Ingredients Method
2 Mackerel fillets Put the water and sake in a pan. Add the mackerel fillets
30 g Sake and let them simmer for 5 minutes. Add the sugar and miso
22 g Sugar sauce and simmer for another 5 minutes under a drop lid*.
30 g Miso sauce
7g Soy sauce Remove the drop lid and add the soy sauce and minced
1g Ginger, minced ginger. Cook on a low heat until the broth has reduced to 1/3.
125 ml Water
If you do not have a drop lid, you can substitute with
aluminium foil cut to fit the inner diameter of the pan.

* A drop lid (otoshibuta) is a Japanese lid that is smaller than the

diameter of the pan, so it fits inside, rather than covering the pan.

Kiyoshi Hasegawa
Food & Beverage Sales Coordinator
DNV, Japan

129
 Easy

4 persons

1 hr

Linguine alle
vongole e ceci
(linguine with clams and chickpeas)
Cooking for me and the family is all about Method
traditions. Every recipe we cook is always linked Rinse the clams in cold running water, put them into a large
to the name of the person from whom we’ve bowl and cover with cold water. Leave them for a couple of
learned it and always associated with stories that hours, then drain and rinse well to remove any grit or sand.
over the years have become almost legends. Heat 2 tablespoons of extra virgin olive oil in a pan and fry
Every recipe talks about our family history, our the chickpeas and rosemary lightly for a couple of minutes.
relatives and friends. That’s why cooking for me Then add the vegetable stock and simmer for 10–12 minutes.
is mainly about passion and love. Take the rosemary out of the pan. Put 2/3 of the chickpeas
in a blender to obtain a cream. The other 1/3 will be used as
decoration.

Heat 3 tablespoons of good extra virgin olive oil in a large

Ingredients pan over a medium heat and soften the garlic. When the
500 g Fresh clams garlic just starts to change colour, take it out of the pan. You
5-6 tbsp Extra virgin olive oil can now add red chili pepper to your taste. Add the drained
300 g Chickpeas (you can use a can of pre- clams and turn up the heat. Pour in the wine, cover and leave
cooked chickpeas to make it simple) for a couple of minutes until most of the clam shells have
1 sprig Fresh rosemary opened. Discard any that are still closed. Remove the clams
1 ½ glass Vegetable stock from their shells and leave them in the pan together with
1 clove Garlic their juices.
½ Medium-hot red chili, finely chopped
½ glass Dry white wine Put the linguine into a large pan of salted boiling water and
400 g Linguine cook for half the time recommended on the package. Drain
A small bunch of flat-leaf parsley, the linguine (half-cooked) and put it into the clam pan. Add
roughly chopped some of the pasta cooking water if required. Toss the clams
Water as needed and linguine well while cooking. The linguine must absorb
most of the clam water and become very creamy.

Now you can assemble the dish. Put two tablespoons of

the chickpea sauce on the plate and place the linguine with
clams on top. Add a few whole chickpeas as decoration
together with fresh chopped parsley and a tablespoon of
extra virgin olive oil.

Luca Crisciotti
CEO, Business Assurance
DNV, UK
130
131
132
 Medium

6–8 persons

3 hrs 30 mins

Goulash
Hungarian-style
When I was a child, my family was an ethnic one; they came from Hungary.
I was the only child with a foreign family name in my whole school and
neighbourhood. It was a strange feeling, a mixture of awkwardness and pride.
My grandma was a fantastic cook and goulash was the Sunday dish I loved.
I observed her preparing it so many times that in the end I found myself
able to make it properly. I now prepare it for my friends and loved ones, as
a homage to my roots, my family and the courage it took for them to leave
everything to come and live in a foreign land.

Ingredients Method
1.5 kg Beef (braising steak), cubed Use a large, tall pot suitable for simmering the goulash.
4 Big red onions Chop the onions and fry them in olive oil together with
2 cloves Garlic, whole the garlic until they wilt. Add the peppers and stir. Add the
50 g Peppers (mix of sweet bell peppers beef cubes which have been dusted in flour. Fry at a high
and hot peppers to taste) temperature until all the meat is evenly browned. Turn down
¾ tbsp Flour the heat to low/medium and add 1/3 of the broth. Cook for
300 ml Beef broth at least 3 hours, stirring gently every half-hour. Add more
¾ tbsp Vegetable oil broth if needed. The meat is ready when it can be pulled
apart easily with a fork and the sauce is not too liquid.

Serve with steamed potatoes in cubes or spätzli, but that is

another recipe altogether.

This dish can be prepared the day before serving.

Manuela Kron
Corporate Affairs Director
Nestlé, Italy

133
134
 Easy

2–4 persons

30 mins

Sukiyaki
(love & beef)
When I think of a special dish shared with my family, sukiyaki comes to my
mind. I don’t know actually the origin of its name but suki means love in
Japanese so it gives this dish special meaning when sharing it with a loved
one, family and so on. This dish will give you a peaceful mind and a moment
of pleasure.

Ingredients Method
½ package Shirataki (Konnyaku) noodles Prepare the sukiyaki sauce by mixing all the ingredients.
½ lb Wagyu beef, thinly sliced Cook the noodles in boiling water until soft (following the
1 piece Beef tallow instructions on the package). Drain the noodles and rinse in
½ package Tofu, grilled and sliced into rectangles cold water. Drain once more and set aside. Arrange the beef,
¼ Chinese cabbage, sliced into cooked noodles, vegetables and tofu on a large platter.
rectangles
4 Shiitake mushrooms, stems discarded Place a large iron skillet or Dutch oven (cast iron pot) on top
and caps cross-cut of a hot plate or gas burner on the dining table. Heat the
1 Green onion (scallion), sliced Dutch oven and grease with a piece of beef tallow. Add a
diagonally small portion of the sliced beef, vegetables and tofu, then
pour a little of the sukiyaki sauce over the ingredients and
Sukiyaki sauce simmer. When the ingredients are cooked, each person
½ cup (100 ml) Soy sauce helps him- or herself to the food from the hotpot.
¼ cup (50 ml) Sake
½ cup Mirin (Japanese sweet wine) If desired, you can crack fresh eggs and stir into individual
¾ cup Water dipping bowls. The food can be dipped into the lightly
2 tbsp Sugar stirred egg before eating. Serve with Japanese steamed rice.

Shiro Watanabe
Quality Strategy Planning Division
Suntory Holdings Ltd., Japan

135
136
 Easy

6 persons

5 hrs 30 mins

Normandy
Teurgoule
You cannot find this dessert in every Parisian restaurant. The Normandy
teurgoule is a true Normand grandma recipe and also my favourite dessert,
as I am Normand. This particular recipe has been in my family for a long time.

Ingredients Method
3l Whole milk Boil the milk with the vanilla pod. Once it boils, reduce the
1 Vanilla pod temperature and let it simmer for 2 minutes.
250 g Short-grain rice
100 g Sugar In an oven-proof bowl, mix together the rice, sugar,
1 tbsp Cinnamon (optional) cinnamon (optional) and salt. Add the boiled vanilla-milk.
A pinch Salt Place in the oven at 120°C for 5 hours (the oven must be at
120°C when you put the bowl into it).

The rice pudding will be ready when a golden crust forms on

top and the milk is no longer runny.

It is delicious and best served with brioche and jam.

Veronique Discours-Buhot
Global Food Safety Initiative Director
The Consumer Goods Forum, France

137
 Easy/medium

3–4 persons

40 mins

Patacones
con hogao
(fried plantain medallions
with tomato and onion sauce)

This is a common recipe from my country Method

Colombia and one of the favourite appetizers Make the sauce (hogao) by first mincing the tomatoes and
of my family. Simple, crispy and delicious! the onion separately. Heat a tablespoon of oil in a large
saucepan or skillet. Add the onions and fry for 1 minute.
Add the tomatoes, mixing them with the onion, and fry for
Ingredients another 2-3 minutes. Add the water and season the mixture
1 Semi-ripe or semi-green plantain with a little cumin, pepper, salt and paprika. Mix everything
1 cup Tomatoes, chopped together over a medium heat. Stir from time to time until the
½ cup White onion, chopped tomatoes and onions are cooked and tender. Season to taste
¼ cup Water with salt and/or the other spices. Keep warm.
Vegetable oil for frying (canola or olive)
Salt, pepper, cumin and paprika to Peel and cut the plantains (patacones) into 1-inch thick
taste pieces. Pour enough vegetable oil into the skillet to cover
the plantain chunks and heat over a medium heat to at least
350°F (175ºC). Slowly add the plantains to the hot oil, frying
them for approximately 4–5 minutes. Put each fried plantain
chunk onto a paper towel to remove excess oil. Then put
each onto a separate sheet of plastic wrap, fold and cover.
Flatten gently to create a medallion. Remove the plantain
piece carefully and repeat the process for all the plantain
pieces.

Fry the medallions again until crunchy. Do not let them burn.
Remove the plantain medallions from the oil and place on a
paper towel. Season to taste with salt, serve with the sauce
and enjoy!

Martha Gonzalez-Silva
Director, Global Quality System
McCain Foods Limited, US

138
139
140
 Easy

4 persons

2 hrs (start preparations the night before)

Whole Asian chicken

with spicy mango and
cucumber salad
A whole chicken is perfect for sharing; I think everyone will love this recipe!

Ingredients Method
1 Whole chicken To prepare the chicken (approx. 2.5 kg), start by mixing all
the ingredients for the marinade in a small bowl. Toss the
Marinade chicken and marinade in a plastic bag and leave overnight
1 tbsp Szechuan pepper or rosépepper (or for at least 2 hours). If you do not like Szechuan pepper,
1 dl Soy sauce you can use rosépepper instead.
2 tbsp Honey
1 tsp Fresh ginger, grated Make the spicy mango and cucumber salad. Peel the mango
2 tsp Chili pepper, chopped and cut it into small cubes. Chop the cucumber into cubes.
1 tsp Garlic, finely chopped Mix the mango and cucumber with the finely chopped chili
pepper and cilantro, then add the lemon juice.
Salad
1 Mango Place the chicken in a deep pan and roast at 160˚C for
½ Cucumber approximately 2 hours. Insert a meat thermometer in a fleshy
2 tsp Chili pepper, finely chopped part of the leg. Baste the chicken every half hour with the
2 handfuls Cilantro (coriander), chopped juices from the bottom of the pan. The chicken is ready when
Juice from ½ lemon it is golden and the thermometer reads 72˚C.

Serve with the mango and cucumber salad.

Øyvind Kjuus
Chef and Product Developer
Den Stolte Hane, Norway

141
142
 Easy

4–6 persons

30 mins

Mukimo
(Kenyan mashed potatoes and peas)
It is quick to prepare, tasty and nutritious. It is a balanced one-pot dish that
can be eaten by the whole family, with or without stew.

Ingredients Method
1.5 kg Potatoes Sauté the onion in vegetable oil until golden brown in
1 Large red or white onion, chopped a large skillet or pot. Wash, peel and cut the potatoes
3 cups Water into chunks. Add the potatoes to the onion and let fry for
250 g Fresh corn kernels 3–5 minutes, until lightly brown. Then add the water and
500 g Fresh green peas (or frozen peas) some of the salt. Bring to the boil and let the potatoes soften.
1 bunch Pumpkin leaves (or spinach leaves) When they have softened, but are not too soft, wash and add
1–2 tsp Salt the corn, peas and pumpkin leaves. Cover and let cook.
2–3 tbsp Vegetable oil
When the pumpkin leaves are well cooked and the potatoes
are soft, remove the pan from the heat. Drain the water, but
remember to save it.

Mash the mixture together using a masher or wooden

spoon, gradually adding the saved cooking water to
moisten. The mixture should be firm just like stiff, mashed
potatoes, not too runny and not too solid. Check the
seasoning and add more salt if needed.

This dish can be served alone or with some chicken or beef

stew and a salad.

Zipporah Maritawa
Food & Beverage Technical Coordinator, Africa
DNV, Kenya

143
144
 Easy

4 persons

20 mins

Crostini for
starving kids
I’m not a foodie at all, but I definitely love bread, veggies and cheese!
That’s why, when I was a kid, I often chose those simple things to prepare
a meal by myself. Since then, I`ve added some taste, but I keep close to
my food roots: make it simple.

Ingredients Method
500 g Catalonian chicory Wash the Catalonian chicory, chop it and boil it for
2 tbsp Extra virgin olive oil 10 minutes in salted, boiling water. Drain it thoroughly. Cook
1 clove Garlic it in a pan with 2 tablespoons of olive oil, 1/2 clove of garlic,
8 slices Wholesome bread and salt and freshly ground pepper to taste.
150 g Provolone cheese
8 Anchovies rolled with capers Lightly toast the slices of bread and rub them with the
(readymade) remaining 1/2 clove garlic. Garnish them with the vegetables
Salt and freshly ground pepper to taste and very thin slices of provolone cheese. Grill the garnished
slices of bread in the oven. When the cheese melts, lay
1 anchovy fillet on top, add some freshly ground pepper and
serve immediately.

This dish is best served with sparkling white wine;

Franciacorta is my favourite.

Stefano Capelli
Marketing Director
Delicius Rizzoli, Italy

145
 Easy

4 persons

1 hr

Laddoos
(coconut sweet balls)
During my school days, when I visited my aunt´s place, she would make this
signature dish for all us children to brighten our summer holidays. The sweet
balls with a heavenly combination of coconut and milk would make every visit
to our aunt´s place memorable.

Ingredients Method
½ cup Sugar (or organic unrefined cane Mix the sugar with the water until it dissolves. Strain the
sugar) sugar solution through a sieve, add to a pot and cook over a
½ cup Water low flame (heat) until reduced to a sugar syrup.
1 ½ cups Unsweetened coconut, shredded or
flaked, dried coconut meat Remove from the heat and add the desiccated coconut,
250 ml Condensed milk condensed milk and cardamom powder to the sugar syrup.
3-4 Green cardamoms, husked and Quickly stir and make small balls of the mixture, using your
powdered (or cardamom powder) hands.
Almonds to decorate
Decorate with almonds on top and serve.

Purushottam Bhat
Food & Beverage Lead Audtor
DNV, India

146
147
148
 Easy

4 persons

1 hr

Bigoi in salsa
(spaghetti with anchovy sauce)
I love anchovies. To me, salted anchovies in olive oil are the queen of salt
and the most versatile fish ever. I grew up in Venice where, instead of going
out on Saturday evening looking for fast food or pizza, we wandered from
one bacaro (typical Venetian tavern) to the next for a taste of ciccheti (typical
Venetian finger food). Each bacaro has its own specialties, but in almost all
you can find bigoi in salsa. This memory has stayed with me over the years.
I always start my summer vacation by cooking a ritual dinner for my family
and friends. This very tasty dish is perfectly accompanied by a glass of cold
sparkling white wine, preferably Prosecco.

Ingredients Method
3-4 Medium white onions, cut in very thin Fill up a large pot with water and bring to the boil. Add
slices 1/3 of the salt you would normally use to cook pasta, since
400 g Bigoi/Bigoli (or substitute with the sauce will be very salty.
spaghetti)
16–20 Salted anchovies preserved in olive oil Heat the oil in a large pan and add the onions. Allow to fry
300 ml Extra virgin olive oil slowly and on a low heat until they become translucent,
approximately 25–30 minutes. Do not be in a hurry; this
stage is very important and takes time. Add the anchovies
and stir slowly over a low heat, until they melt completely.
Turn off the heat.

Put the bigoi into the pot with the boiling water for
9–10 minutes, making sure that it is still al dente. This
means approximately 1 minute less than the cooking time
indicated on the package.

Remove the bigoi from the pot with a fork and place in
the pan with the anchovy sauce. Mix for 1–2 minutes until
blended well and you are ready to serve.

Nicola Privato
Regional Manager, Southern Europe & Africa
DNV, Italy

149
150
 Easy

6–8 persons

1 hr 15 mins

Arroz con leche

(rice pudding)
I have been making arroz con leche since meeting my husband.
My father-in-law is Spanish and he gave me this recipe. I now cook it for
my son and I just leave the sugar out; it works just as well and he loves it.

Ingredients Method
330 g Short grain or pudding rice Cook the rice in the water on moderate heat until the water
500 ml Cold water has been absorbed. In another pan, combine the cinnamon
1 (7.5 cm) Cinnamon stick stick, lemon rind, cloves, sugar and salt.
2 Whole cloves
120 g Sugar Pour in the milk and bring to the boil. Simmer for 6 minutes,
A pinch Salt then strain the milk over the rice. Add the vanilla. Cook until
1.5 l Whole milk the rice is tender enough to be mashed easily.
1 tsp Vanilla extract
Rind from 1 lemon After mashing the rice, sprinkle the cinnamon over the rice
Cinnamon (optional) pudding and serve – hot or cold.

Natalie Martinez
Lead Auditor
DNV, UK

151
152
 Medium

Makes 15 pieces

2 hrs

Nussbeugel
(nut bagel)

I got this wonderful recipe from my grandmother Method

and it brings back happy moments of my Start by making the dough. Mix flour, yeast, butter, sugar,
childhood. It was a tradition when we visited egg yolks, salt and a little lemon zest in a bowl. Add milk and
her that she would bake nussbeugels for us. As knead the dough until it is smooth. Cover the dough and let
a child I spent my holidays at her home and we it rest at room temperature for 30 minutes.
would bake this recipe together. Today I do it for
my own family and it is loved by my husband and Make the filling by mixing marzipan with 1 egg white until
kids. They are best when consumed fresh on the smooth. Roast the hazelnuts briefly in a pan without fat and
day produced, but you can also keep them well let them cool down. Mix hazelnuts, sugar and cinnamon with
for some days. marzipan. Divide up the filling mass into 15 similar pieces
and roll each into 10-cm-long rolls (thick like a thumb).

Ingredients Divide the dough into 15 similar pieces and form into balls.
Dough Roll out the dough balls into approximately 15x10 cm flat
300 g Flour pieces and place 1 piece of the nut filling in the centre of
14 g Fresh yeast each. Mix the eggs with water and brush the edges of the
200 g Soft butter dough. Press the dough edges together to enclose the nut
30 g Sugar filling and form a half bow. Put the nussbeugel on a baking
2 Egg yolks plate lined with baking paper. Brush the top with egg wash
A pinch Salt and leave to rest for 30 minutes.
4 tbsp Milk, warmed
Lemon zest Bake in a pre-heated oven (200°C) for 10–15 minutes.
Allow to cool down and finish with some powdered sugar on
Filling top. You can also easily try this recipe using other nuts like
150 g Marzipan (raw) walnuts, pecans or pistachios. Enjoy!
1 Egg white
150 g Ground hazelnuts
80 g Sugar Susanne Garcia-Schauermann
A measuring tip Cinnamon Director Quality, Strategic Capabilities RDQ
(a tip of the tsp) Mondelēz International, Germany

In addition, you need flour for the working table, 2 eggs,

1 tbsp water, baking paper and powdered sugar.

153
 Easy

4 persons

40 mins (start preparations 12–24 hrs before)

Prutje
(Indonesian-style pork
stew in peanut sauce)
This dish is in memory of my mother, who sadly passed away last year after a three-year battle
with cancer. Growing up in various parts of the world, this recipe was one of the mainstays of
my mum’s cooking, who made some wonderful dishes! A true, trusted and timeless recipe full
of flavor and Dutch Indonesian tradition. This dish works in any climate, whether during the cold
winters in Amsterdam or the boiling hot summers in Rio de Janeiro. The key for me is the Dutch
peanut butter. Hard to find outside the Netherlands, it is easily replaced by other brands. The
sambal is the other key ingredient to make this flavorful and spicy. The dish is very easy to make,
as it doesn’t require a lot of ingredients and is prepared in the microwave rather than on the hob
or in an oven. For those worried about the pork becoming dry and bland because it goes into the
microwave, do not worry. The sauce keeps this recipe tasty and moist.

Ingredients Method
400 g Pork meat, diced Prepare the marinade by mixing all the ingredients, adding
400 g Plain white rice the pork meat at the end and let it marinate for 12–24 hours
8 dl Water in the refrigerator.
1 tsp Salt
In a large saucepan, bring 8 dl of water to the boil and add
Marinade 1 teaspoon of salt. Slowly pour in the rice (do not stir while
2 tbsp Ketjap manis (Indonesian soy sauce) pouring) then stir lightly and cover the pot. Reduce the heat
1 tbsp Lemon juice to a simmer and cook for 15 minutes.
2 cloves Garlic
1 tsp Salt Start the prutje by placing the butter in a large microwave-
½ tsp Black pepper resistant bowl. Melt in the microwave for 1 minute. Add the
6 drops Tabasco onions and cook in the microwave for 45 seconds. Then
2 tsp Coriander, chopped add the marinated pork, cover the bowl and cook in the
microwave for 4 minutes. Stir the content and then cook
Sauce for another 4 minutes. Add the peanut butter, ketchup and
2 White onions sambal. Cook everything for another 2 minutes.
30 g Butter
3 large tbsp Peanut butter (preferably with chunks) Serve the rice in one large bowl and the prutje in another.
1 tbsp Ketchup Best served with a cold beer, any good lager will do.
1 tsp Sambal (hot and spicy Indonesian
sauce)
Quincy Lissaur
Executive Director
SSAFE, Colombia

154
155
156
 Easy

2 persons

45 mins

Fried rice
with pineapple
This dish is easy to cook. You can share it with others, such as family
and friends. Steamed rice can make many dishes, providing you with
a variety of meals.

Ingredients Method
1 Pineapple shell, cut in half lengthwise, Cut the pineapple in half and remove the pineapple flesh.
with all the meat removed Tap the pineapple shell dry with a kitchen towel and cover
¼ cup Pineapple, cubed 0.5x0.5 inch the leaves with aluminium foil. This will prevent the leaves
2 tbsp Vegetable oil from burning in the oven. Bake for 5 minutes at 180°C-
1 tbsp Garlic, crushed and chopped 190°C to dry the pineapple shell.
¼ cup (50 g) Ham or sausage, cubed 1x1 cm
2 tbsp Sweet peppers, cubed 1x1 cm Heat the vegetable oil in a wok over a low heat. Fry the
1½ cups (250 g) Steamed rice chopped garlic until it smells delicious. Add the ham, sweet
2 tbsp Light soy sauce peppers and cubed pineapple and stir well, frying for
1 tsp Sugar 2 minutes.
2 tbsp Raisins
Ground pepper to taste Add the steamed rice, light soy sauce, sugar and raisins. Stir
Coriander and red spur chilies well until the liquid is absorbed. Season with pepper to taste.
to garnish
Then scoop the fried rice into the pineapple shell when
ready to serve and garnish with coriander leaves and sliced
red spur chilies.

Teerapong Rakthananon
Managing Director
Mahanakorn Rice Co., Ltd., Thailand

157
158
 Medium

4 persons

1 hr

Grandmother’s
pasta with beans
and mussels
Pasta with beans and mussels is a typical recipe of Neapolitan cuisine, which
involves the combination of vegetables and seafood. In Naples, every family
has its own recipe for pasta, beans and mussels; this is the one that my
grandmother still prepares for us.

Ingredients Method
800 g Mussels Brush and wash the mussels. Place them in a covered pan and
1 sprig Parsley, chopped steam on a high heat so that they open. Drain the mussels,
1 clove Garlic, slightly squashed saving the cooking liquid. Filter the cooking liquid through a
1 Chili pepper, chopped cotton cloth and return it to the pan. Take the mussels out of
200 g Tomatoes, cut in half their shells and return them to the cooking liquid.
500 g Beans (cannellini or borlotti beans)
200 g Ditalini (small thimble-shaped pasta) Prepare the chopped parsley, garlic and deseeded chili. In a
4 tbsp Extra virgin olive oil pan with high sides, sauté the garlic, chili, halved tomatoes
Salt to taste and beans. After the beans start browning, add the cooking
Water as needed liquid from the mussels, which should be filtered once more
before being added to the beans. Keep the mussels aside. If
necessary, add some water and bring to the boil.

Cook the pasta, following the instructions on the package.

Drain it at least a couple of minutes before the end of the
cooking time (al dente). Add the drained pasta to the beans
and stir for a few minutes. Then add the mussels that you
kept aside. Cook for a few minutes over a low flame (heat).
Add the fresh parsley, extra virgin olive oil and salt to taste,
then serve.

Salvatore Pizzo
Food & Beverage Sales Responsible, Naples & Bari
DNV, Italy

159
 Crossing
borders
Distinct experiences that bring
something different to the table
 Medium

9 persons

1 hr 15 mins

Greek white
fish plaki
A family favorite from my Greek-by-marriage culinary tradition. Plaki is a
favorite for many occasions within the Greek culture and a meal to share
with family and friends, best paired with ouzo, retsina or rhoditis!

Ingredients Method
1 can (8 oz) Tomato sauce Mix the tomato sauce with 2 tablespoons of lemon juice and
2 tbsp Ketchup 2 tablespoons of ketchup.
2 tbsp Lemon juice
3 lb White fish fillets, firm Place the fish fillets in a non-reactive baking pan or ceramic
(cod, halibut or tilapia) baker, coated with olive oil. Season with salt and pepper.
1 tbsp Basil, chopped Sprinkle with oregano and basil. Top the fish fillets with the
2 tsp Dried oregano sliced onions and a pad of butter each and cover with the
2 Large onions, thinly sliced tomato mixture. Then, cover each fillet with 2 or 3 thin slices
1 tbsp Raisins of lemon. Top with raisins and dried cherries.
1 tbsp Dried cherries
¼ cup Olive oil to coat the pan prior Bake the filets covered in a preheated 325°F oven for
to cooking 40 minutes or until the fish flakes easily when separated with
1 Lemon, thinly sliced a fork.
Butter
Salt and freshly ground
pepper to taste Bill Bremer
Principal/Senior Consultant
Kestrel Management LLC, US

162
163
164
 Medium

4–6 persons

1 hr 30 mins

Dumplings
with prunes
This is a true specialty of the Trieste area, coming from the Bohemia region.
A dish prepared with “poor” ingredients but rich in taste and flavour.
When a son is able to eat more dumplings than his father, it means he has
become a grown-up.

Ingredients Method
1 kg Potatoes Boil approximately 1 kilo of potatoes which must then be
1 pinch Salt peeled, mashed and rolled out on a clean surface. Add a
250 g White flour pinch of salt and leave to cool down slightly. Then knead
60 g Butter the potato mash with the white flour, butter (60 g), egg and
1 Egg enough milk to obtain a soft, homogeneous dough.
Milk (just enough)
1 kg Black prunes, pitted Use the dough to shape as many dumpling balls (about the
1 Cinnamon stick size of a large egg) as you can and put 1 prune filled with
50 g Butter for frying 1 teaspoon of sugar in the centre of each dumpling.
30 g Breadcrumbs
1 tbsp Icing sugar To prepare these Trieste dumplings, use black prunes
Zest from ¼ lemon softened in hot water. Put the stuffed dumplings into boiling
water. When they rise to the surface, they are cooked.

Serve with some breadcrumbs fried in butter and a

sprinkling of cinnamon, icing sugar and lemon zest on top.

David Brussa
Total Quality Director
illycaffè S.p.a., Italy

165
166
 Medium

8 persons

1 hr 40 mins

Short rib ragù

over creamy polenta
à la Stephano
This is a typical Italian recipe, brought to Brazil Method
by immigrants, that when combined with a local Make the creamy polenta by boiling 2 litres of water with
meat (Brazilian cattle rib) and regional seasoning the butter. Dissolve the beef bouillon cubes in the water and
provides an original and wonderful taste. I made a slowly add the cornmeal, stirring well using a spoon. Cook
few changes to the traditional recipe which gives over a low heat for 25 minutes, stirring the bottom of the
a soft texture and matches with a good red wine pan constantly. Pour the polenta into a medium-sized glass
(my preferred is Merlot). container (20x30 cm) greased with butter.

Continue by washing the ribs and seasoning them with

Ingredients lemon juice. In a pressure cooker, heat the sunflower or
Polenta canola oil and brown the meat. Add and sauté the garlic and
2l Water onions. Add the bay leaf, the beef bouillon and half a litre of
1 ½ tbsp Butter boiling water. Cover the pan and cook over a low heat until
3 cubes Beef bouillon the meat is tender, about 30 minutes after the pressure is
2 tea cups Corn meal turned on. Shut down and wait for the pressure to release.
Butter for greasing Remove the meat from the pot and shred it. Return the
shredded meat to the pan and add the tomatoes, wine and
Rib ragù sauce tomato paste.
0.5 kg Beef ribs in pieces
1 tbsp Lemon juice Simmer for about 20 minutes or until the sauce has reduced
½ tbsp Sunflower or canola oil to your preferred consistency. Serve hot over the polenta.
1 ½ cloves Garlic, chopped
1 Onion, chopped
1 Bay leaf Eduardo Stephano
0.5 l Boiling water QSHE manager
2 cubes Beef bouillon Kerry, Brazil
3 Ripe tomatoes, peeled,
deseeded and chopped
½ tea cup Dry red wine
½ tea cup Tomato paste

167
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 Medium

3–4 persons

30 mins

Shakshuka
Shakshuka is a popular dish to start the day with across the Middle East and the
Maghreb. I chose this dish because I love a hearty breakfast, and you can’t beat the
messy combination of flavours you get from Shakshuka. I first discovered this delicious
dish when working on a sustainability project for a customer in the Middle East. I work
with lots of global companies and frequently find myself travelling overseas. I really
enjoy experiencing the sights, sounds and tastes of the places I visit. With so many
emerging issues and trends in sustainability, the international experience gained from
crossing borders is really helpful when sharing good practices and new ideas with
customers, wherever they might be based.

Ingredients Method
½ tsp Cumin seeds Dry-fry the cumin seeds in a large frying pan over a medium
50 ml Olive oil heat for a couple of minutes. Add the olive oil, chopped
1 Sweet pepper, chopped sweet pepper and onions and fry for another 2 minutes.
2 Onions, finely chopped
1 Chili pepper, deseeded and finely Turn down the heat and add the chopped chili pepper,
chopped tomatoes, cayenne pepper, thyme, parsley and sugar.
1 tin (400 g) Tomatoes, chopped Season with salt and pepper. Leave to simmer for
½ tsp Cayenne pepper 12 minutes, stirring occasionally. Add a little water if the
A handful Thyme leaves, chopped mixture becomes too dry.
A handful Flat-leaf parsley, chopped
2 tsp Muscovado sugar Give it a good stir and crack the eggs evenly on top of the
1-2 Eggs per person mixture. Cover and leave to set for 5 minutes. Once the egg
100 g Feta cheese whites are solid, but the yolks still a little bit runny, the dish
A handful Coriander leaves, chopped is ready to serve. Finish off by adding chopped feta cheese
Salt and pepper to taste and sprinkling coriander on top.
Water as needed

Gareth Manning
Sustainability Principal Consultant
DNV, UK

169
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 Easy

6–8 persons

50 mins

Sugar pie
This French-Canadian dessert is a recipe I learned while visiting my wife’s
family in Montreal. It’s a winner for anyone with a sweet tooth!

Ingredients Method
1 Frozen pie shell (9 inches) Pre-bake the pie shell per package instructions. Mix the
2 cups Packed brown sugar brown sugar and flour together, making sure there are no
3 tbsp White flour lumps. Stir in the evaporated milk (approx. 1 cup), eggs and
1 can Evaporated milk vanilla. Mix thoroughly.
2 Eggs, beaten
1 tsp Vanilla extract Pour the filling into the pre-baked pie shell and bake in the
oven at approximately 375°F for 35-40 minutes until golden
and fluffed up and set around the edges. Set aside to cool
completely. Make sure the filling has set. I normally put the
sugar pie in the refrigerator to cool.

Add a scoop of vanilla ice cream and serve!

Gary Wills
Food & Beverage Sales Manager
DNV, US

171
172
 Easy

4 persons

15 mins

Norwegian
mackerel in Asia
Mackerel from the cold and clear waters of Norway Method
is known as a healthy and tasty product of the sea. Halve the salted mackerel fillets (approx. 140 g each)
Norwegian mackerel has high levels of Omega 3, lengthwise. Cut the leeks into 6 pieces and then cut each
EPA/DHA fatty acids, which have been widely piece lengthwise into strips. Halve the king oyster mushrooms
documented to have beneficial health effects. The lengthwise and then cut each piece into thirds lengthwise.
fat content is also instrumental in bringing forward
the taste, and most notably, the juiciness of the Heat the frying pan on a medium heat and fry the mackerel
mackerel. I personally prefer simple, quick methods with the skin-side down, adding the leeks and king oyster
of cooking mackerel. Pan frying, roasting or grilling mushrooms while the fish is frying. Once golden, flip the
all work well as the oils self-baste during cooking. fish and fry the other side. Once cooked, remove all the
For this dish I have chosen Asian vegetables and ingredients from the pan.
condiments, a perfect combination for a quick and
easy dish – full of flavor. In the same frying pan, add 8 tablespoons each of soy sauce
and mirin, 4 tablespoons of sugar and 8 tablespoons of
water. Boil on a medium heat, then add the mackerel, leeks
and king oyster mushrooms. Stir to coat with the sauce and
Ingredients turn off the heat.
4 Salted Norwegian mackerel fillets
2 Japanese leeks Place the mackerel and vegetables on a plate with rice and
4 Large king oyster mushrooms drizzle the sauce from the frying pan over it. Serve with
8 tbsp Soy sauce ginger and chives, finishing with a sprinkle of toasted white
8 tbsp Mirin sesame seeds.
4 tbsp Sugar
8 tbsp Water Enjoy!
320 g Warm rice (1 portion)
A big chunk Ginger, grated
Chives to taste, roughly chopped Gunvar L. Wie
Toasted white sesame seeds to garnish Director Japan & Korea
Norwegian Seafood Council, Japan

173
 Medium

4–6 persons

1 hr

Kefta tagine
with poached eggs
I love to travel and experience new cuisines and Method
cultures. In Morocco, the tagine is placed in the In a large bowl, place the ground beef, 1 tablespoon
middle of the table for all to eat directly out of it. cumin, 1 tablespoon paprika, cinnamon, cilantro, 1/4 of
Bread is used to dip into the dish so as to get the full the chopped onion, salt and pepper and mix until evenly
flavor of the sauce and meat. Enjoy! combined. Roll the mixture into 1 inch meatballs (kefta).

In a tagine (or Dutch oven), heat 2 tablespoons of olive oil

and the butter over a medium heat. Sauté the kefta until well
browned then remove them and set them aside.

Ingredients In the tagine, heat 1 tablespoon of olive oil and add the
1 ½ lb Ground beef (or lamb) rest of the chopped onion. Season with salt and pepper
1 ½ tbsp Ground cumin and cook for about 5 minutes until soft. Add the remaining
1 ½ tbsp Paprika cumin, paprika and garlic and the harissa. Cook while stirring
1 tsp Cinnamon until fragrant, approximately 2 minutes. Add the tomatoes
¼ cup Cilantro (coriander), finely chopped and cook, stirring occasionally, until the tomatoes are broken
1 Large yellow onion, finely chopped down and the sauce is slightly reduced, approximately
3 tbsp Olive oil 10 minutes.
2 tbsp Unsalted butter
4 cloves Garlic, crushed Add the kefta to the sauce. Cover and simmer until the kefta
1 tsp Harissa (hot chili pepper paste or other are cooked through. Crack the eggs over the top, cover the
hot sauce if you prefer) tagine and continue cooking until the eggs are poached
28 oz Canned tomatoes, crushed in the sauce to your liking. Remove the cover and sprinkle
4 Eggs the dish with parsley. Serve with warm pita bread or French
¼ cup Parsley, finely chopped bread.
Kosher salt and freshly ground black
pepper to taste
Jenny Haynes
Manager Supplier Food Safety
Walt Disney Parks and Resorts, US

174
175
176
 Difficult

4 persons

2 hrs

The perfect
octopus risotto

This dish reminds me of a trip to Peru where my Method

husband and I had the pleasure to visit one of the Simmer the whole octopus in a covered pan for 1 hour
world’s best restaurants. We were very amazed by without adding any water, just 1 clove of garlic and black
the octopus they served; the texture was incredible! pepper grains to taste. The octopus is done when soft.
Back in Brazil, we challenged ourselves to achieve Remove from the pan, cut the head off and clean the
this perfect octopus texture and flavour; we tried tentacles by removing the skin. Cut the tentacles into 3 cm
different techniques for cooking and crisping. We pieces. Reserve parts for the risotto and the most beautiful
love to cook together and to travel around the world and especially tasty tentacles for decoration (1 tentacle per
enjoying experiences that we can repeat at home. portion).

To make the risotto, heat the butter and braise 2 cloves of

garlic and the onion, all chopped. Add Arborio rice and fry
it a little bit. Pour in the white wine and let it evaporate. Add
Ingredients 2 ladles of fish or vegetable stock, stirring continuously.
1 Octopus Repeat the process each time the liquid has evaporated and
3 Garlic cloves the rice is “dry”, until the rice is al dente. Add the octopus
1 tbsp Butter pieces and the Parmigiano Reggiano, stirring vigorously.
1 Small onion Taste and add a little bit more salt if needed.
2 cups Arborio rice
1 glass White wine (brut or dry) Decorate with surprising flavours and textures: season with
2l Vegetable or fish stock ground black pepper and salt and fry the remaining octopus
½ cup Parmigiano Reggiano, grated pieces in a little bit of olive oil, turning each side in the frying
1 tbsp Olive oil pan until it is a golden colour. To make the exterior crispier
Black pepper grains to taste and contrast with the soft interior, use a blow torch on the
Salt and ground pepper to taste surface of the tentacles’ suction cups.

Juliana Canellas
Regional Quality, Safety and Environmental Manager
The Coca-Cola Company, Brazil

177
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 Easy

2–4 persons

30 mins

Smoked salmon
tagliatelle
I enjoy experimenting with ingredients from different cuisines. I got this
recipe from a customer and immediately fell in love with it. Smoked salmon is
one of my favourite ingredients in Norwegian cuisine, and combining it with
my favourite Italian dish – pasta – works surprisingly well.

Ingredients Method
400 g Tagliatelle This is a quick, easy and healthy dish which is ideal to
200 g Smoked salmon, sliced prepare after coming home from work.
½ Onion
1 cup Fresh cream Bring a large pan of lightly salted water to the boil. In a
1 bunch Flat-leaf parsley, chopped separate pan, heat olive oil and fry the sliced onion over a
A dash Olive oil medium heat so that it softens without burning.
Salt
Add 50 g of smoked salmon to the onion and sauté the
mixture. Whisk the cream and add it to the pan along with
the remaining salmon. Add some parsley and leave to
simmer on a medium heat so the sauce is slightly reduced.

Add the tagliatelle to the salted water and cook it al dente

(approx. 8–10 minutes for dried pasta, shorter for fresh).
Drain it and add to the pan with the smoked salmon sauce.
Coat the tagliatelle with the salmon sauce, top with parsley
and serve immediately. Can be served with a small salad.

Lisa Therese de Jager

Food & Beverage Manager
DNV, Norway

179
 Easy

2 persons

5 mins

Aguas frescas
I chose Crossing borders for this recipe as there is a lot that we can learn
from other countries and cultures. Mexico in particular is home to many
unique dishes and culinary practices. Did you know that the hot pepper that
has become a ubiquitous element in Asian and Caribbean cuisines came
originally from Mexico? International trade 200 years ago brought the pepper
from Mexico to many other countries, where it was adopted and incorporated
into local dishes and has now become part of the local culture. Maybe there
are a few ideas that we can take as well today!

Ingredients Method
Add 2 cups of water to each of the recipes below. We are all looking for ways to reduce our sugar intake.
In Mexico and other Latin countries, there is a custom of
Cantaloupe: ½ ripe cantaloupe, peeled, deseeded preparing a simple, refreshing drink that can be served at
and cut into 1 inch chunks. any time: breakfast, lunch or dinner. It is low in sugar, high
in appeal and easy to make. It is called agua fresca, which
Mango: 1 ripe mango, only use the edible portion. means fresh water, and can be made with a little fresh fruit
and water. Ice is optional.
Pineapple*: 4 oz Fresh pineapple, peeled, cored
and cut into 1 inch chunks. You can substitute fresh If you are more ambitious, you can also make some
pineapple with 4 fl.oz unsweetened pineapple juice. interesting aguas using grains, seeds and flowers. These
But it is not as good! will require cooking and straining. Here are some simple
examples that only require fruit, some water and a blender.
Apple: 4 oz fresh apples, peeled, cored and cut into For all recipes, liquefy and serve with ice (optional).
1 inch chunks.

Orange: 4 oz fresh oranges, peeled and cut into Len Heflich

1 inch chunks. President
Innovation for Success LLC, US
Strawberry*: 4 oz fresh strawberries. In Spanish,
strawberries are called fresas so this is agua fresca
de fresas!

Coconut: 4 oz coconut cream.

* Pass through a sieve, removing the seeds/pulp,

if you prefer a smoother agua.

180
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182
 Easy

4 persons

4–8 hrs

Pork, chorizo and

black pudding stew
I love this dish as it is minimal effort, with a warm taste explosion of foods
which complement one another. This is our favourite stock pot dish that I
recreated, having tried it at a beautiful Mediterranean restaurant.
A real winter warmer – enjoy!

Ingredients Method
400 g Pork strips Fry the pork, chorizo, garlic, green and yellow bell peppers,
150 g Chorizo, diced sliced leek and sliced celery in a hot frying pan for 2 minutes.
2 cloves Garlic, sliced Add 3 tablespoons of tomato purée and a sprinkle of
1 Green bell pepper, finely diced paprika. Stir, then tip everything into the slow cooker. Using
1 Yellow bell pepper, finely diced the same pan, lightly fry 2 slices of black pudding and
1 Leek, finely sliced add to the slow cooker. Slice the Charlotte potatoes into
2 sticks Celery, finely sliced approximately 5 mm thick coins and add to the slow cooker.
3 tbsp Tomato purée
6 slices Black pudding Stir 2 stock cubes into approximately 500 ml of boiling
8 Medium-sized Charlotte potatoes water and add to the pot until almost all the ingredients are
(skin on), sliced covered. Cook on either a low heat for 8 hours or a high heat
2 Stock cubes for 4 hours.
500 ml Water
Paprika to sprinkle When ready to serve, fry the remaining slices of black
pudding and place on top of the hot stew. Season to taste
and serve with warm, crusty bread and butter.

Liz McColgan
Quality Manager
CSM UK, UK

183
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 Easy

4 persons

45 mins

Ceviche from
Patagonia
This is a quick, easy and healthy dish which is ideal to prepare for many
different occasions. I was first served this dish by my colleague Cristina from
Chile. Ceviche has a refreshing taste and goes very well with dry white wine.

Ingredients Method
400 g Farmed salmon fillet (sushi grade), Put the salmon cubes together with the red onion in a bowl
chopped into small cubes and squeeze the lemon or lime juice over. Make sure to mix
1 Red onion, cut into thin rings well to ensure the salmon is fully coated. Let the mixture rest
2 Large avocados, cubed in the fridge for 20 minutes while you chop the remaining
1 Sweet pepper (red, yellow or green), ingredients. When ready, add the avocado* cubes, chopped
finely chopped sweet pepper and some salt and pepper to taste and toss
Juice from 2 lemons or limes gently. Store in the fridge for another 20 minutes.
Fresh cilantro (coriander) for topping
Salt and pepper to taste For the sweet and spicy version, take a portion of the mixture
and stir in the mango and spicy jalapeño.
For a sweet and spicy version, add 1 cubed mango
and 1 spicy jalapeño, finely chopped. Serve in small cups or bowls with some cilantro (coriander)
leaves and a slice of lime.

The ceviche tastes good after some hours in the fridge as

well, as the lemon juice interacts with the ingredients. Try out
which option works best for you.

* Getting hold of ripe avocados can be difficult. They can be bought

green and stored together with apples in a dry, warm place and will
ripen after a few days. Avocados are ripe when they yield to gentle
pressure.

Wenche Grønbrekk
Head of Sustainability & Risk
Cermaq Group, Norway

185
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 Medium

8 persons

1 hr 30 mins

Gubana
goriziana
My choice fell on this dish which represents an encounter between the different
cultures of Central Europe. Gubana (called gubane in the Friulian dialect and
gubanca in Slovenian) is a typical dessert of the Natisone Valleys and Cividale
del Friuli in the Italian province of Udine. Since ancient times, this province has
been the land of borders: first with the Austrian Empire, then Yugoslavia and
now Slovenia. Here, languages and dialects are a blend between Italian and
Slovenian. So are the the traditions and history, marked by the arrival of the
Slavic people as early as in the 7th century. Gubana is the sweet culinary result of
the encounter between histories, cultures and languages.

Ingredients Method
Filling Soften the raisins in Marsala. Then mix them with the walnuts,
80 g Raisins or sultanas chopped almonds, pine nuts, candied fruits and the grated
100 g Walnut kernels orange and lemon peel. Mince all the ingredients.
40 g Unpeeled almonds, chopped
50 g Pine nuts Put the puff pastry in a bowl. Add the breadcrumbs which
40 g Candied cedro (citrus fruit) are first fried in the butter, then grated nutmeg, powdered
20 g Candied orange cinnamon and 1 tablespoon of sugar and stir for a while.
Marsala wine (enough to soften the Whip up the eggs and add them to the pastry mix. Use a
raisins) rolling pin to roll out the pastry and place the minced filling
Grated peel from 1 lemon in the middle. Make the characteristic form by rolling the
Grated peel from 1 orange pastry like a sausage first. Then coil it and place it in a round
cake tin. Brush with egg yolks and sprinkle with sugar before
Pastry placing the pastry in the oven for 45 minutes at 190°C.
700 g Puff pastry
50 g Breadcrumbs
50 g Butter for frying Franca Ballaben
1 Grated nutmeg Food & Beverage Sales Responsible, Florence
1 tbsp Regular sugar DNV, Italy
2 Eggs
Powdered cinnamon to taste
Egg yolks for brushing the cake

187
Conversion
tables
Volume conversions (normally used for liquids only) Temperature conversions
Customary quantity Metric equivalent Celsius – °C Fahrenheit – °F
1 teaspoon 5 ml 140°C 280°F
1 tablespoon 15 ml 150°C 300°F
¼ cup or 2 fluid ounces 60 ml 160°C 320°F
¹⁄ ³ cup 80 ml 170°C 340°F
½ cup or 4 fluid ounces 120 ml 175°C 350°F
²⁄ ³ cup 160 ml 180°C 355°F
¾ cup or 6 fluid ounces 180 ml 190°C 375°F
8 fluid ounces or half a pint 240 ml 200°C 390°F
2 cups or 1 pint or 16 fluid ounces 475 ml 205°C 400°F
220°C 430°F
Note: In cases where higher precision is not justified, 225°C 435°F
it may be convenient to round these conversions
off as follows:

1 cup 237 ml Length conversions

1 quart 950 ml (US) Centimeters Inches
1.14 l (UK) 1 cm ½ inch
2.5 cm 1 inch
5 cm 2 inches
7.5 cm 3 inches
10 cm 4 inches
12.5 cm 5 inches

Weight conversions Legend

Customary quantity Metric equivalent Abbreviation
1 ounce 28 g fl.oz fluid ounces
4 ounces or ¼ pound 113 g g grams
¹⁄ ³ pound 150 g kg kilograms
8 ounces or ½ pound 227 g l litres
²⁄ ³ pound 300 g lb pounds
12 ounces or ¾ pound 340 g ml millilitres
16 ounces 454 g oz ounces
1 pound 454 g tbsp tablespoons
2 pounds 907 g tsp teaspoons

Note: Figures are approximate

189
A special thank you
to all our chefs.
Your recipes are bound to
inspire great collaborations in
kitchens worldwide.
© DNV 2017

All rights reserved DNV. No part of this book may be reproduced

in any form or by any means without permission from the publisher.

[email protected]
assurance.dnv.com

Designed, printed and assembled in Norway by ETN.

Images: p.4: Lorenzo Ali, portrait p.55: Ingar Næss, p.107 + p.136: iStockphoto
All other images from Shutterstock / OFFSET.