MicheleESL's International Cookbook

MicheleESL’s INTERNATIONAL COOKBOOK Recipes from Around the World Edited by Michele A. Chester 2 A special thank you to all whose generous and delicious contributions helped make this cookbook. MicheleESL International Cookbook ©20103 Table of Contents How to Write a Recipe in English…………………………………………...…4-6 Josefina’s Spanish Omelet by Josefina Girabal Guitart (Spain, Catalonia) ........................................................................................................... 7 Satoshi-Style Okonomiyaki by Satoshi Fujimoto (Japan) .................. 8 Frishkornbrei Muesli by Katrin Matyssek (Germany) ....................... 9 Awesome Acra (Codfish Balls) by Francine Brana (Guadeloupe)…………………………………………………………………………….10 Chiaki’s Chicken Curry by Chiaki Yoneoka (Japan)……………….11-12 Jacques’s Light & Delicious Lemon Cake by Jacques (France)…………………………………………………………………………………….13 4 HOW TO WRITE A RECIPE IN ENGLISH If you follow these simple steps, you will find that writing a recipe in English is as easy as pie.1  Give your recipe a nice name to describe the dish.  Specify the number of people your recipe will serve.  Indicate the utensils needed to prepare the recipe.  List the ingredients in the order they are used.  List the amount of each ingredient needed.  If you need to use the oven to make your dish, indicate the oven temperature.  Indicate the steps involved in preparing the meal in order. These steps should begin with a verb (for example: boil, cut, chop, blend).  Indicate the cooking time. That’s all! Writing a recipe in English really is a piece of cake!2 1 If something is “as easy as pie”, it is very, very easy. 2 If something is “a piece of cake” then it is very easy to do. recipe [ˈrɛsɪpɪ] n 1. (Cookery) a list of ingredients and directions for making something, especially a food preparation. [from Latin, literally: take (it)! from recipere to take, RECEIVE] 5 COMMON VERBS FOR COOKING DIRECTIONS bake mix blend beat fold in stir set aside separate chop slice mince crush refrigerate chill until set fry sauté cream boil crush coat pour combine simmer reduce heat strain add puree whip peel grate shred broil toast cover steam drain TEMPERATURES Fahrenheit Centigrade Very Cool 250 275 F 130 -140 C Cool 300 F 150 C Warm 325 F 170 C Moderate 350 F 180 C Fairly hot 375 – 400 F 190 – 200 C Hot 425 F 220 C Very hot 450 – 500 F 230 – 250 C To convert Fahrenheit into Centigrade: Subtract 32, multiply by 5, divide by 9. To convert Centigrade into Fahrenheit: Multiply by 9, divide by 5, add 32. 6 MEASUREMENTS American Metric 1 oz. Approx. 30 grams 3 oz. 85 grams 1 lb. (16 oz.) Approx 500 grams 32 oz. (2 lb. 3 oz.) 1000 grams (1 kg.) 1 tsp. approx. 5 ml. 1 Tbs. approx. 15 ml. 1 cup (8 fl. oz.) approx. 2.27 dl. 1 pint (2 cups or 16 fl. oz.) 4.5 dl. (.45 litre or approx. ½ litre) ABBREVIATIONS oz. = ounce lb. = pound fl. = fluid ounce tsp. = teaspoon Tbs. = tablespoon 7 Josefina’s Spanish Omelette by Josefina Girabal Guitart (Spain, Catalonia) Ingredients 6 eggs ½ kilo of potatoes a small onion olive oil (1/4 litre) a half teaspoon of baking powder salt Method Wash and cut the potatoes in thin slices. Peel the onion and cut it into thin slices too. Heat the oil in a pan and add the potatoes and the onion. Turn down the heat slightly. Fry them and mash the vegetables as they are frying. Remove the fried potatoes and onion and drain oil using a sieve. Set aside. Beat the eggs and add a pinch of salt and the baking powder. Pour eggs over the vegetables. Put a soup spoon of olive oil in the frying pan. The bottom of it has to be covered with a thin layer of olive oil. Heat it on medium heat. Place the potato-onion mixture in the pan. When the mixture is brown on the bottom turn it over using a large dinner plate and cook the other side. Turn the heat off and let the omelette sit in the pan for 2 minutes Slide the omelette onto a plate. Cut it and enjoy the meal. Serves 4. 8 SATOSHI-STYLE OKONOMIYAKI by Satoshi Fujimoto (Japan) Ingredients for one pancake 1/8 cup boil octopus, cut into small pieces a few dried shrimp ¾ cup cabbage, shredded 1/8 cup spring onions, sliced 1/8 cup Shiitake mushrooms, sliced 1 Tbs. Chinese yam, grated* 1 Tbs. tenkasu** 1 tsp. baking powder 4 Tbs. flour 1/6 tsp. salt 3 Tbs. water 1 egg * Tenkasu are crunchy bits of deep fried flour-dough used in Japanese cuisine. http://en.wikipedia.org/wiki/Tenkasu **Chinese yam http://en.wikipedia.org/wiki/Dioscorea_opposita Ingredients for sauce and toppings 3 Tbs. Worcestershire sauce 1 Tbs. mayonnaise aonori (dried green seaweed) dried bonito shavings Beni shoga*** *** Beni shoga is a type of Japanese pickle. It is made from ginger cut into thin strips, colored red, and pickled in umezu, the pickling solution used to make umeboshi; the red color is derived from red perilla. http://en.wikipedia.org/wiki/Beni_sh%C5%8Dga Method Mix together the flour, salt, and baking powder and sift. Gently mix in the water. Next, add all the remaining ingredients and mix them together thoroughly. Heat the griddle (or frying pan) and lightly oil. Spoon the okonomiyaki mixture on the griddle and spread it into a round shape about 1.2 to 1.5 cm thick. When air bubbles start to rise in the middle of the okonomiyaki, turn it over with a spatula and fry while pressing down on it slightly until done. Pour Worcestershire sauce over the okonomiyaki, top with mayonnaise if you like. Sprinkle on the aonori, dried bonito and beni shoga. The okonomiyaki is now ready to enjoy! 9 A Fast, Easy and Healthy Breakfast “Frischkornbrei”Muesli by Katrin Matyssek (Germany) Ingredients 3 Tbs. cracked corn ½ banana per person any fruit as desired (pineapples, grapes) whipped cream, curd or yogurt Soak the cracked corn in water overnight. Mash and mix bananas with cracked corn. Add fruit. Top with whipped cream, curd or yogurt. 10 AWESOME ACRA (Codfish Balls) by Francine Brana ~ Guadeloupe ~ Ingredients 250 grams of codfish 250 grams of flour 2 tsp. baking soda 2 eggs ¼ liter of water 2 Tbs. milk According to taste: garlic parsley onion, sliced salt black pepper red pepper Method Soak the codfish the evening before. Carefully take out bones and skin, then crumble the fish. In a bowl, beat the eggs and stir in water and milk. Add the flour and baking soda to the egg, water and milk mixture. Add herbs and spices. Add the cod. Let sit for an hour. Cook by the spoonful in hot oil. Serve hot. May be served with an aperitif or starter. 11 CHIAKI’S CHICKEN CURRY (Japanese Style) by Chiaki Yoneoka ~ Japan ~ Ingredients 200g chicken 3 potatoes 1 carrot ½ onion 100g curry roux 3 cups of water 2 tsp oil rice You can use beef or pork instead of chicken and you can add other kinds of vegetables you like such as pumpkins, eggplants, tomatoes…etc. 1. Boil the rice in a rice-cooker. If you cook rice in a pot, please check this website. http://japanesefood.about.com/od/rice/r/steamedrice.htm 12 2. Slice all of vegetables and chicken. 3. At first, brown chicken with oil in the pot. 4. Put all vegetables into the pot and brown with chicken. 5. Pour water and keep it boiling. 6. Put and melt curry roux after all vegetables are tender. 7. It’s ready to eat! 13 Jacques’s Light & Delicious Lemon Cake Jacques (France) Ingredients 4 eggs 110 grams of sugar 70 grams of melted butter 120 grams of all-purpose flour 1 tsp. baking soda juice and zest from 1 fresh lemon Method Preheat the oven to 180° ( Th 6 ) Separate the whites from the yolks of eggs. In a large mixing bowl, with a wooden spoon, beat the yolks with sugar and lemon until smooth and white. Add melted butter, flour and baking soda. Beat the eggs whites with a pinch of salt and incorporate them at the first preparation carefully. Pour mixture into a buttered square ovenproof dish (20 x 20 cm.) Bake for about 20 minutes in a hot oven (180°) or until lightly gold in color (not brown!). Cool on a rack. Remove from dish. Decorate according to taste. Chef’s Note: You can also cut it into two halves and in between the two halves spread pastry cream ( please no custard!) and strawberries.