WEEKLY MENU

Company: Briese Nationalities: European and Filipino

Note: Please refer to the given page numbers of the recipe book for further assistance. Also refer below for any extra recipes that cannot be
found in the recipe book.

1
 Weekly Menu (European)
  Monday Tuesday Wednesday Thursday Friday Saturday Sunday
  Mushroom Scrambled Blini (Russian Baked Omelet Self- French Toast, Baked Spiced Apple Hard-boiled Eggs Baked Potato Omelet,
Eggs, breakfast pancakes) made Bread (page Bacon, Self-made Oatmeal, Self-made with on Avocado Boiled Sausages,
Breakfast Self-made Bread Self-made Bread 239) Bread (page 239) Bread (page 239) Toast, Self-made Self-made Bread
(page 239) (page 239) Choices: Choices: Choices: Bread (page 239) (page 239)
Choices: Choices: Cold Meat Cuts, Cold Meat Cuts, Cold Meat Cuts, Choices: Choices:
Cold Meat Cuts, Cold Meat Cuts, Cheese, Selection of Cheese, Selection of Cheese, Selection of Cold Meat Cuts, Cold Meat Cuts,
Cheese, Selection of Cheese, Selection of raw vegetable slices, raw vegetable slices, raw vegetable slices, Cheese, Selection of Cheese, Selection of
raw vegetable slices, raw vegetable slices, Cereal, Yogurt, Cereal, Yogurt, Cereal, Yogurt, raw vegetable slices, raw vegetable slices,
Cereal, Yogurt, Cereal, Yogurt, selection of Fresh selection of Fresh selection of Fresh Cereal, Yogurt, Cereal, Yogurt,
selection of Fresh selection of Fresh Fruit, Butter and Fruit, Butter and Fruit, Butter and selection of Fresh selection of Fresh
Fruit, Butter and Fruit, Butter and Margarine, Jam, Milk, Margarine, Jam, Milk, Margarine, Jam, Milk, Fruit, Butter and Fruit, Butter and
Margarine, Jam, Milk, Margarine, Jam, Milk, Juice, Tea, Coffee Juice, Tea, Coffee Juice, Tea, Coffee Margarine, Jam, Milk, Margarine, Jam, Milk,
Juice, Tea, Coffee Juice, Tea, Coffee Juice, Tea, Coffee Juice, Tea, Coffee
 
  Fresh Fruit Salad Rosemary and Meat Piroshki Vegetable Spring Roll Mushroom Crostini Chicken & Cheese Tomato, Bacon,
Morning Pancetta Focaccia Open-Face Sandwich Garlic and Yogurt
Coffee break Sandwich
 
Soup Pork Sinigang Borscht Soup (pg.25) Goulash Soup (pg.27) Tomato Soup (pg.31) Chicken Noodle Soup Mung Bean Soup Leek Soup (pg.69)
(pg.45)
Salad Vegetable Salad Lemony Lentil Salad Assorted Cabbage Green Leafy Salad Grilled Eggplant Olivier Russian Salad Assorted Cabbage
(pg.131) with Fish Salad Salad Salad
Main item Roasted Lamb Leg Chicken Fricassee Beef Bourguignon Mac & Cheese with Sarma – Croatian Baked Cod with Roasted Pork Neck
Grilled Sausage Cabbage Rolls Tomatoes, Zucchini
Lunch and Olives

Vegetables Vichy Carrots Almond Broccoli N/A Herbed Green Beans N/A N/A Sautéed Spinach
(pg.297) (pg.257) (pg.263)
Mushroom Risotto
(pg175)
Carbohydrates Roasted Lamb Leg Pilaf Rice (pg.293) Mashed Potato N/A Oven Baked Potato Parsley Potatoes Oven Roasted
(pg.267) Wedges (pg.279) (pg.153) Potatoes (pg.213)
Dessert Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Hvorost-Fried Pastries

 
Club Sandwich Spiced Citrus Tea Fresh Fruit Selection Ice cream with Fresh Fruit Salad Fresh Fruit Selection Ice cream with
Afternoon Bread Toppings Toppings
coffee break
 

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 Salad Green Leafy Salad Cucumber and Radish Greek Salad (pg.123) Beetroot Salad Chickpea Salad Vegetable Salad Carrot Salad (pg.117)
Salad (pg.115) (pg.131)
Main item Fish Fingers with Spaghetti Carbonara Seafood Paella Kotletes – Latvian Roasted Chicken Pan Roasted Steak Self-Made Pizza with
Remoulade Sauce (pg. (pg.231) (pg.285) Meatballs with with Browned Onions Topping Selection
251-253) Tzatziki

Vegetables N/A N/A Spiced Cauliflower Vegetable Casserole Glazed Mix Braised Red Cabbage N/A
Dinner (pg.145) Vegetables (pg.187)

Carbohydrates Grilled Vegetable Garlic Herb Bread N/A Oven Roasted Self-made Potatoes Garlic Mashed N/A
Pasta Salad (pg.243) Potatoes (pg.213) Croquettes (pg. 147) Potatoes (pg.157)

Desert Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection

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 Weekly Menu (Filipino)
  Monday Tuesday Wednesday Thursday Friday Saturday Sunday
  Mushroom Scrambled Blini (Russian Baked Omelet Self-made Pork Arroz Caldo, Crispy Hard-boiled Eggs Baked Potato Omelet,
Eggs, breakfast pancakes) Steamed Rice Tocino, Scrambled Bacon with on Avocado Boiled Sausages,
Breakfast Steamed Rice Choices: Choices: Eggs, Steamed Rice Choices: Toast, Steamed Rice Steamed Rice
Choices: Cold Meat Cuts, Cold Meat Cuts, Choices: Cold Meat Cuts, Choices: Choices:
Cold Meat Cuts, Cheese, Selection of Cheese, Selection of Cold Meat Cuts, Cheese, Selection of Cold Meat Cuts, Cold Meat Cuts,
Cheese, Selection of raw vegetable slices, raw vegetable slices, Cheese, Selection of raw vegetable slices, Cheese, Selection of Cheese, Selection of
raw vegetable slices, Cereal, Yogurt, Cereal, Yogurt, raw vegetable slices, Cereal, Yogurt, raw vegetable slices, raw vegetable slices,
Cereal, Yogurt, selection of Fresh selection of Fresh Cereal, Yogurt, selection of Fresh Cereal, Yogurt, Cereal, Yogurt,
selection of Fresh Fruit, Butter and Fruit, Butter and selection of Fresh Fruit, Butter and selection of Fresh selection of Fresh
Fruit, Butter and Margarine, Jam, Milk, Margarine, Jam, Milk, Fruit, Butter and Margarine, Jam, Milk, Fruit, Butter and Fruit, Butter and
Margarine, Jam, Milk, Juice, Tea, Coffee Juice, Tea, Coffee Margarine, Jam, Milk, Juice, Tea, Coffee Margarine, Jam, Milk, Margarine, Jam, Milk,
Juice, Tea, Coffee Juice, Tea, Coffee Juice, Tea, Coffee Juice, Tea, Coffee
 
  Fresh Fruit Salad Rosemary and Meat Piroshki Vegetable Spring Roll Mushroom Crostini Chicken & Cheese Spiced Citrus Tea
Morning Pancetta Focaccia Open-Face Sandwich Bread
Coffee break
 
Soup Pork Sinigang Borscht Soup (pg.25) Goulash Soup (pg.27) Tomato Soup (pg.31) Chicken Noodle Soup Mung Bean Soup Leek Soup (pg.69)
(pg.45)
Salad Vegetable Salad Lemony Lentil Salad Assorted Cabbage Olivier Russian Salad Grilled Eggplant Green Leafy Salad Assorted Cabbage
(pg.131) with Fish Salad Salad Salad
Main item Roasted Lamb Leg Chicken Adobo Beef with Broccoli Mac & Cheese with Ground Pork Baked Cod with Roasted Pork Neck
Lunch Grilled Sausage Caldereta Tomatoes, Zucchini
and Olives
Vegetables Vichy Carrots Glazed Mix N/A Herbed Green Beans N/A N/A Sautéed Spinach
(pg.297) Vegetables (pg.263)
Carbohydrates Mushroom Risotto Steamed Rice Garlic Rice N/A Egg Fried Rice Steamed Rice Garlic Rice
(pg175)
Dessert Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection

 
Club Sandwich Spiced Citrus Tea Fresh Fruit Selection Ice cream with Fresh Fruit Salad Fresh Fruit Selection Ice cream with
Afternoon Bread Toppings Toppings
coffee break
 
Salad Green Leafy Salad Cucumber and Radish Greek Salad (pg.123) Beetroot Salad Chickpea Salad Vegetable Salad Carrot Salad (pg.117)
Salad (pg.115) (pg.131)
Main item Fish Fingers with Spaghetti Carbonara Seafood Paella Pork Bicol Express Roasted Chicken Beef Short ribs Self-Made Pizza with
Remoulade Sauce (pg. (pg.231) (pg.285) Teriyaki Topping Selection
251-253)

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 Vegetables N/A N/A Spiced Cauliflower Broccoli with Lemon Glazed Mix Stir Fry Noodles with N/A
Dinner (pg.145) and Garlic Sauce Vegetables Vegetables

Carbohydrates Grilled Vegetable Garlic Herb Bread N/A Vegetable Rice Garlic Rice Steamed Rice N/A
Pasta Salad (pg.243)

Desert Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection Fresh Fruit Selection

Recipes
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BREAKFAST
Mushroom Scrambled Eggs

(Servings: 5)

Ingredients

 Nonstick cooking spray

 1/2 cup sliced fresh mushrooms
 1/4 cup thinly sliced green onions
 1 teaspoon cooking oil
 4 eggs, beaten
 1/4 cup fat-free milk
 1/8 teaspoon ground black pepper
 1/2 cup shredded reduced-fat cheddar cheese or 1/4 cup crumbled feta or blue cheese
 1 slice turkey bacon or bacon, crisp-cooked and crumbled
 8 grape or cherry tomatoes, halved

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Directions

 Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms and green onions.
Cook and stir for 5 to 7 minutes or until vegetables are tender. Stir in oil.
 In a medium bowl, stir together egg, milk, and pepper. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set on
the bottom and around edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows
underneath.
 Sprinkle with cheese and bacon. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still
glossy and moist. Remove from heat immediately. (Be careful not to overcook the egg mixture.)
 To serve, top with tomatoes. Makes 4 (2/3 cup) servings.

Blini (Russian Pancakes)

(Servings: Makes 20 pancakes)

Ingredients:

 2 eggs
 1 tbsp. white sugar
 1/3 tsp. salt
 227 g (1/2 cup) all-purpose flour
 595 ml (2 1/2 cups) milk
 1 tbsp. oil
 1 tbsp. butter

Method:

1. In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until
smooth and well blended. The batter (mixture) should be thin.
2. Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the
mixture, or as much as desired, into the pan. Tilt the pan to spread the mixture out evenly.

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3. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blini. Flip, and cook for about 1
minute on the other side, or until lightly browned.
4. Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired
filling, then fold in half, and in half again to form a triangle.

Spiced Apple Oatmeal

(Servings: 6)

Ingredients

 2 cups water
 1 3/4 cups apple juice
 1 cup steel-cut oats
 1 medium apple, cored and chopped
 1/2 teaspoon ground cinammon
 1/4 teaspoon salt
 1/2 cup raisins or berries if available
 1 cup fat-free milk
 1/4 cup chopped pecans or almonds, toasted (optional)
Directions

 In a large saucepan bring water and apple juice to boiling. Stir in oats, apple, apple pie spice, and salt. Return mixture to a simmer; reduce
heat. Simmer, uncovered, stirring occasionally, for 30 minutes or until desired consistency and oats are tender. Stir in berries. Serve with
milk and, if desired, pecans. Makes 6 (3/4 cup each) servings.

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French Toast

(Servings:4)  

Ingredients:

 For Topping
 120gm butter - softened
 200ml maple syrup (or honey)
 For French Toast:
 12 slices bread
 4 large eggs - beaten
 120ml milk
 additional butter for frying
Method:

Topping

1. In small saucepan, combine butter with the maple syrup.

2. Heat to boiling and allow cooling before serving.
3. These will be your topping.

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To make the French Toast

1. In a medium bowl, mix together all ingredients except bread. Soak bread in mixture.
2. In large skillet, melt some butter.
3. Cook in butter until golden brown.
4. Flip and brown other side. Repeat with all bread slices. 
5. Springe with honey and garnish as you wish.
Hard Boiled Eggs with Avocado Toast

(Servings:1)

Ingredients

 1 egg
 1/4 avocado, peeled, pitted and sliced
 1 piece whole wheat bread
 salt and pepper, to garnish
 red pepper flakes, to garnish
Instructions

1. First, make the hardboiled egg: Put egg in a pot and cover with cold water by 1 inch. Over high heat, bring to a boil, then shut off heat,
cover pot, and remove from heat. Let pot sit, covered, for 8 minutes. Scoop out egg with a slotted spoon and either dunk in an ice bath or
run under cold water for a few minutes. Peel shell and slice into rounds.
2. To assemble toast: Toast bread. Smash avocado slices onto the toast with a fork. Arrange slices of hard boiled egg on top and sprinkle
with freshly ground salt and pepper and red pepper flakes.
Notes

Variations:

- spread a soft cheese like cream cheese, goat or ricotta underneath the avocado

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  or drizzle avocado with lemon juice
 or top with bacon bits
 or garnish with a shake of garam masala
 or sprinkle with sesame seeds
 or sprinkle with toasted almond slivers
 or add chopped scallions or chives

Spanish Potato Omelet

(Servings: 3-4)

Ingredients:

 500g potato
 1 tbsp. of butter (unsalted)
 2 small onions, finely sliced
 1 red pepper, finely chopped
 8-9 eggs
 chives or parsley, finely chopped, for garnish
Method

1. Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
2. Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 – 15 until starting to go brown, add the
peppers and cook for a further 5 mins.
3. Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have a steamer, put in a saucepan, cover with
boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
4. Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives
into small pieces and stir in.
5. Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set
and golden brown underneath - you can use a fish slice to lift the omelet up and check. Put the frying pan under the grill. Make sure the
handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

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 6. For larger batches of the omelet: place potatoes and egg mixture in a baking-paper-covered roasting pan and baking for 20 minutes at
180 degrees Celsius.

Arroz Caldo

(Servings: 6-8)

Ingredients:

 2 tbsp. vegetable oil

 5 garlic cloves, minced
 1 bunch scallions, thinly sliced
 1 tbsp. kosher salt
 1 3-to-4-lb. chicken
 1 4-inch piece ginger (about 3 oz.), peeled and thinly sliced
 1 1⁄2 cups white rice
 3 tbsp. fish sauce
 Chile oil, for garnish
Instructions

 Heat oil in a large saucepan over medium-high; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt,
chicken, ginger, and 10 cups water and bring to a boil. Reduce heat and simmer until chicken is tender and the meat is falling off the bone,
about 1 hour.
 Remove the chicken from the stock and cool slightly. Pull the meat off the bones, discarding the skin and bones. Strain the stock,
discarding solids. You should have 9 cups of stock; place it with the rice in a large saucepan over high heat. Bring to a boil, then reduce
heat to a simmer and cook until the rice is creamy and overcooked, about 25–30 minutes. Add reserved meat and the fish sauce and stir to
combine. Garnish with scallion greens and chili oil.

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Baked Western Omelet

(Servings: 9)

Ingredients

 8 eggs (or use 4 eggs and 6 egg whites)

 1 cup milk
 ½ teaspoon seasoned salt
 400gr diced cooked ham
 ½ cup shredded cheddar cheese
 ½ cup finely chopped onion
 ½ cup finely chopped green bell pepper
 ½ cup finely chopped red bell pepper
 Fresh chives/parsley, for garnish (optional)
Instructions

1. Beat eggs, milk, and season with salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers.
2. Pour egg mixture into a greased 8-inch-square baking dish.
3. Bake at 180 degrees C for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
4. Cut into 9 squares and serve.
Tip: While the omelet is baking, it gives you time to complete other tasks.

Tip: Use leftover boiled vegetables (chopped) or leftover roast (cubed) as filling substitutes

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Scrambled Eggs
(Servings: 2)

Ingredients:

 2 large eggs
 6 tbsps. (90ml) single cream or full cream milk
 a knob of butter

Method:

1. Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one
consistency.
2. Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don’t allow the butter to brown or it will
discolor the eggs.
3. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the
bottom of the pan.
4. Let it sit for another 10 seconds then stir and fold again.
5. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish
cooking. Give a final stir and serve the velvety scramble without delay.

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Pork Tocino - Sweet Cured Pork

(Servings: 8)

Ingredients

 1 kilo pork (butt, shoulder, ham or belly) cut into ¼ inch thin
 ¾ cup brown sugar
 11/2 Tbsp salt
 3 cloves garlic, finely minced
 1 Tbsp soy sauce
 2 Tbsp rice vinegar
 ¼ cup fruit juice (pineapple, apple) - optional
 ½ tbsp finely ground black pepper
 1 Tbsp rice flour- optional
 natural red food color -optional
Instructions

1. In a big bowl, combine all ingredients except for the pork slices. Mix until well blended.
2. Add the pork and mix using hand, use hand gloves to avoid stains. Mix for several minutes to an hour.
3. Transfer to a container with cover and let it sit overnight on the counter.
4. Mix again for a couple of times before putting in the fridge. Cure for 24 hours or up to 3 days. Can be frozen afterwards and stored longer.

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COFFEE BREAK

Meat Piroshki

(Servings: 20 -22)

Ingredients

 1 1/3 cups water warm

 1/3 cup milk warm
 2 tsp salt
 2 1/2 tsp. yeast
 1 Tbsp. sugar
 2 tsp oil
 1 kg cups flour
 Flour for dusting
Ingredients for Meat Filling:

 500gr minced/ground pork

 2 1/2 tsp oil
 1 small onion chopped fine
 1 garlic clove minced
 1 tsp salt
 1/4 tsp pepper
 1 Tbsp. mayo
 2 Tbsp. green onion chopped
 1 Tbsp. dill chopped
 4-6 Tbsp. butter cubed
Instructions

Dough Method:

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 1. Add the warm water and milk to a medium bowl. Add the salt and oil, give it a quick mix. Sprinkle the yeast over the water, sprinkle sugar
over the yeast. Let the yeast activate and become foamy (about 3-5 minutes).
2. Add the sifted flour and mix until flour is completely incorporated. Cover with towel and let the dough rise 1 1/2 hours to 2 hours.
Filling Method

1. Meanwhile prepare the meat filling. Brown the ground pork, breaking up the meat. Add the oil and chopped onion, cook another 5 minutes
(until onions are tender). Add the minced garlic, salt and pepper. Mix everything and let the meat cook another minute. Remove from heat;
once cooled, add the mayo, green onion, dill and mix.
Cooking Method

1. Generously flour surface. Roll out half of the dough. With a glass about 3 ½” in diameter, press down on the dough to make round circles.
Set the unused dough aside.
2. Take some meat and put it into middle of each circle. Take one of the cubes of butter and put it over the meat. Close up the circles and
pinch them together.
3. Repeat with the second dough.
4. Take set aside dough and roll them into a log. Take a small piece and shape it into a circle and repeat the remaining process.
5. Heat oil in a large saucepan, or Dutch oven on med/high (add enough oil that half of the piroshki will be in oil.)
6. Fry Piroshki until cooked and golden in color.
7. When removing Piroshki, line platter with few layers of paper towel.
Recipe Notes

To reheat piroshki, bake in oven covered with foil until warm.

Club Sandwich
(1 serving)

Ingredients:

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  3 slices - Toasted bread
 10g Mayonnaise
 10g mustard
 50g turkey or ham slices
 2 slices cheddar cheese
 40g tomato, sliced
 10g lettuce
 4 food picks/toothpicks

Preparation:

1. Any of these ingredients can easily be left out, especially the cheese or the condiments, but whatever you do, don't lose the
third piece of bread in the sandwich: it helps keep everything stacked in place.
2. Arrange toast side by side on a clean surface. Slather mayonnaise and mustard on one side of each piece of toast.
3. On first piece of toast place turkey, and then place two slices of cheddar cheese over bread.
4. Next, place second slice of toast over cheese. Snap ham in half and place it across toast. Lay sliced tomato over ham, and then
place lettuce over tomato. Finally, place third slice of bread on top, mayonnaise side facing down.
5. Pin the layers of the sandwich together by evenly and securely piercing them with toothpicks, forming a diamond pattern. With
a serrated knife, cut diagonally to left and diagonally to right to form four triangle pieces, each piece secured with a toothpick.

Vegetable Spring Roll with Sesame Soy dipping sauce

(Servings: 4)

Ingredients:

 1 tbsp. groundnut oil

 2 garlic cloves, finely chopped
 Small knob of fresh ginger, grated

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 1 red chili, deseeded and finely chopped
 300 g mixed stir-fry vegetables
 1 tbsp. soy sauce
 1 tbsp. rice wine vinegar
 4 sheets spring roll wrapper
 50 g salted butter, melted
 Sweet chili sauce to serve

Method:

1. Preheat the oven to 200°C. Heat the wok over a high heat and add the oil, garlic, ginger and chili. Stir-fry for 30 seconds.
2. Add the mixed vegetables soy sauce and vinegar and cook for 1 minute. Spoon the veg into a sieve over a bowl and allow to
cool slightly.
3. Place a spoonful of the veg mix at one end of a filo rectangle, in the center. Roll the filo around the veg until halfway along the
filo sheet, then fold each side of unfilled pastry into the center. Continue rolling into a cylinder and brush with butter to seal. Place on
a baking tray and brush with butter. Repeat with the remaining pastry sheets.
4. Bake for 15-20 minutes until golden and crisp. Serve hot with sweet chili sauce.

Sesame Soy dipping sauce

(Servings: 4)

Ingredients:

• 2 tsps. sesame oil

• 120 ml (½ cup) vinegar (preferably rice vinegar)
• 120 ml (½ cup) of Soy sauce
• 1 tbsp. of sesame roasted seeds
• ground black pepper

Method:

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 Whisk together the sesame oil, vinegar, soy sauce and sesame seeds and season to taste with freshly ground black pepper.

Spiced Citrus Tea Bread

(Servings: 14)

Ingredients

 450g strong flour

 half tsp ground cinnamon
 1 sachet easy-blend dried yeast
 50g margarine
 50g soft brown sugar
 grated zest and juice 1 lemon
 grated zest and juice 2 oranges
 200g sultanas
 100g dried apricots, chopped

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  200g raisins
 1 egg, beaten
 1 tbsp milk
 1 tbsp runny honey
Method

 Sift together the flour and cinnamon into a large bowl, then stir through the yeast. Rub in the spread, until the mixture resembles fine
breadcrumbs.
 Add the sugar, lemon and orange rind and the dried fruit. Mix together the lemon and orange juice with 100ml hot water, stir through the
egg then work into the flour mixture. Form into a dough.
 Tip the dough onto a lightly floured surface and knead for 5-6 minutes until smooth. Form into a neat round and put into a bowl. Cover
with a tea towel and stand in a warm place for about 1 hour until doubled in size.
 ‘Knock back’ the dough by kneading again for 1 minute then shape into a loaf, cover with lightly oiled cling film and allow to rise for
another 30 minutes.
 Preheat oven to 190ºC. Remove the film, mark 4 deep slashes into the bread and brush with the milk.
 Bake for about 45 minutes, until golden and hollow when tapped. Brush with the honey and leave to cool.

Rosemary and Pancetta Focaccia

(Servings: 8)

Ingredients

 300 g flour, plus extra

 200 g semolina flour
 1/2 tsp sugar
 6 g fine sea salt
 14g dried yeast
 325 ml tepid water
 Olive oil
 Dried rosemary sprigs
 50 g thinly sliced pancetta or bacon, cut into 5cm lengths

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Method

1. Pour the flours into a large bowl with the sugar, salt and yeast and mix well. Form a well in the centre and pour in the water, then mix the
liquid around with your fingers, drawing flour in and gradually combining the ingredients to form a dough.
2. Transfer the dough to a floured surface; knead for 5 minutes, then put back in a clean bowl, cover with a warm, damp cloth and leave
somewhere warmish to prove.
3. Preheat the oven to 200C. Meanwhile, lightly oil a 20cm x 30cm baking tray. When the dough has doubled in size, which should take
about 30 minutes, tip it back onto the floured work surface and knead again briefly, adding flour if it’s a little too sticky.
4. Rub a rolling pin with flour and roll the dough to form a 30cm x 20cm rectangle. Using the rolling pin, lift the dough and unroll it over the
tray, dropping it neatly into place. Leave to prove for another 30 minutes.
5. When the focaccia has risen again slightly, push the rosemary springs into the dough. Lay the pancetta on top, so it can crisp up in the
oven. Sprinkle with a little salt and drizzle with olive oil. Bake for 15–20 minutes, then remove and place on a cooling rack. Drizzle the
focaccia generously with olive oil, and sprinkle with a little more sea salt.

Chicken & Cheese Open-faced Sandwich

(Servings: 4)

Ingredients:

•180 ml (3/4 cup) vegetable oil

•1 tsp. rosemary
•1 tsp. thyme
•1 clove garlic, smashed
•4 slices white bread
•4 slices of cheese
•4 eggs
•115 g (1/4 pound) roasted chicken (thinly sliced or chopped)
•3 tbsps. maple syrup or similar
•Freshly ground black pepper
•58 g (1/4 cup)  hard cheese (shredded)
•Salt (to taste)

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Method:

1. Heat the oven to 190°C.

2. In a small saucepot over medium heat add the oil, rosemary, thyme, garlic, and a pinch of salt. Heat until the garlic begins to
brown and thyme is crisp. Strain the oil and remove the thyme to a paper towel-lined plate. Discard the rosemary and garlic, but
reserve the oil.
3. Brush one side of each piece of bread with the oil and place them oiled-side up on a wire rack fitted inside a baking sheet with
sides. On another wire rack place the strips of ham and brush the top of each with maple syrup. Bake in the oven until both the toast
and ham are golden and crisp, about 10 minutes.
4. Meanwhile make the eggs. In a nonstick sauté pan over medium-high heat, add a few tablespoons of the reserved olive oil.
5. Crack each egg over the pan and allow frying until most of the whites are cooked, about 4 minutes. Sprinkle with salt and a
grind or two of pepper, then lower the heat and cover until the top of the eggs are cooked, but the yolks are not, about 2 minutes
more.
6. To assemble the sandwiches: Spread a tablespoon of grape jelly on the oiled side of each piece of bread. Top with a few strips
of folded over chicken, an egg and a few sprigs of the reserved fried thyme. Garnish with the shredded Parmesan cheese.

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Tomato, Bacon, Garlic & Yogurt Sandwich
(Servings: 4)

Ingredients:

• 8 slices bacon
• 90ml (1/3 cup) plain yogurt
• 1 tsp. chopped oregano
• 1 small clove garlic (minced)
• 2 pcs. tomatoes (sliced)
• lettuce leaves
• avocado (optional)
• 8 slices white bread, toasted (sliced)
• salt

Method:

1. Cook the bacon in batches in a large skillet over medium heat until crisp, 12 to 15 minutes.
2. Combine the yogurt, oregano, garlic, and ¼ teaspoon salt in a small bowl.
3. Divide the bacon, garlic yogurt, tomatoes, avocado (optional), and lettuce leaves among the bread.

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 SOUPS

Mongo Guisado – Mung Bean Soup

(Servings: 6)

Ingredients

 250gm raw mung beans

 2 cups water
 2 tablespoons olive oil
 1 onion, chopped 2 cloves garlic, minced
 120gm boneless pork loin, cut into 1-inch cubes
 salt and ground black pepper to taste
 120gm peeled and deveined prawns
 1 small tomato, diced
 3 cups chicken broth, or more as needed
 250gm fresh spinach leaves
Directions

1. Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
2. Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the
pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2
minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to
simmer in the broth for 5 minutes.

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 3. Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the
bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more
before serving hot.

Pork Sinigang

(Servings: 6)

Ingredients

 1kg pork belly (or buto-buto)

 1 bunch spinach (or kang-kong)
 3 tbsp. fish sauce
 1 bunch string beans (sitaw), cut in 2 inch length
 2 pieces medium sized tomato, quartered
 3 pieces chili (or banana pepper)
 1 tbsp. cooking oil
 2 liters water
 1 large onion, sliced
 2 pieces taro (gabi), quartered
Instructions

1. Heat the pot and put-in the cooking oil

2. Sauté the onion until its layers separate from each other
3. Add the pork belly and cook until outer part turns light brown
4. Put-in the fish sauce and mix with the ingredients
5. Pour the water and bring to a boil
6. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
7. Put-in the chili
8. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes

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 9. Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
10. Serve hot. Share and enjoy!

SALADS

Lemony Lentil Salad with Salmon

(Servings: 6)

Ingredients

 ⅓ cup lemon juice

 ⅓ cup chopped fresh dill 2 teaspoons Dijon mustard
 ¼ teaspoon salt Freshly ground pepper to taste
 ⅓ cup olive oil
 1 medium red bell pepper, seeded and diced
 1 cup diced seedless cucumber
 ½ cup finely chopped red onion
 3 cups cooked brown or green lentils (see Tip)
 400 gm canned tuna in brine or boiled/poached salmon, drained and flaked
Preparation

 Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and
salmon; toss to coat.
 Tip: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about
20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

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Olivier Russian Salad

(Servings: 4-6)

Ingredients

 3 potatoes
 3 medium carrots
 1 C frozen peas
 4 hardboiled eggs
 6 small kosher dill pickles
 1 - 1½ Cups mayonnaise
 1/3 cup olive oil
 ¾ Cups diced smoked ham (optional)
 finely chopped dill, to garnish
Instructions

1. The first step is to cook the potatoes and carrots. Peel the carrots but not the potatoes. If you are steaming make sure to prick the potatoes
with a fork. Steam the potatoes for 30 minutes to start with, and then add the peeled carrots. Continue steaming for 10-15 more minutes, or
until the potatoes and carrots are firm but tender when poked.
2. Meanwhile, cook your frozen peas according to package directions. When they are done, set them aside to cool.
3. When the potatoes and carrots are done, allow them to cool to the point that you can handle them easily.

28
4. Peel the potatoes. Using your fingers or the back of a knife, gently scrape the thin layer of skin off of the potatoes. Dice them into ½-inch
cube-ish shapes and put them into a medium serving bowl.
5. Next, dice the carrots. Toss the carrots and a cup of steamed peas into the bowl with the potatoes.
6. Peel and dice the hardboiled eggs.
7. Chop pickles finely.
8. Add the ham if using and mix everything together gently before you add the mayonnaise.
9. Stir in one cup of mayo to start with, and add more if you think that the salad needs more binding together.
10. Cover the salad and chill for at least one hour or overnight to allow the flavors to come together. And of course, garnish with dill.

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Assorted Cabbage Salad
(Servings: 4)

Ingredients:

 300 g white cabbage

 300 g red cabbage
 100 g onions
 200 g carrot
 2 g sugar
 100 g mayonnaise
 0.5 ml vinegar
 Salt & pepper (to taste)

Method:

1. Wash all vegetables thoroughly with cold water and transfer them into a strainer until completely drained.
2. After cutting and slicing all vegetables, mix them in a large salad bowl, or plate in individual bowls.
3. Prepare the dressing by whisking the mayonnaise, sugar, vinegar, salt and pepper, pour over salad and mix well.

Chickpea Salad

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(Servings: 6)

Ingredients

 1 small red onion, peeled

 1-2 fresh red chillies, deseeded
 2 handfuls ripe tomatoes
 1 lemon
 extra virgin olive oil
 sea salt
 freshly ground black pepper
 410 g tinned chickpeas, drained, or around 4 large handfuls of soaked and cooked chickpeas
 1 handful fresh mint, chopped
 1 handful fresh green or purple basil, finely ripped
 100 g feta cheese
Method

1. First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with
the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra
virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas
and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
2. Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to
add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.

Grilled Vegetable Pasta Salad

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(Servings: 10)

Ingredients

 2 cups whole wheat rotini or penne pasta, uncooked

 1 pound asparagus, ends trimmed
 2 zucchini, sliced ¼ inch thick lengthwise
 1 small eggplant, peeled and sliced ½ inch thick lengthwise
 1 large red bell pepper, seeded and cut in half lengthwise
 Cooking Spray
 1 ½ tablespoons olive oil
 1 clove garlic, minced
 1 tablespoon chopped oregano
 ½ teaspoon salt (optional)
 ½ teaspoon ground black pepper

Instructions

 Prepare an indoor or outdoor grill.

 Cook pasta according to package directions, omitting salt.
 Coat all of the vegetables with a little olive oil and grill for 7-10 minutes, turning frequently.
 Remove vegetables from grill and dice.
 Drain the cooked pasta and immediately add the diced grilled vegetables to the hot pasta. Add the olive oil, garlic, oregano, salt (optional),
and ground black pepper and stir well to coat. Serve this dish warm or cold.

Green Leafy Salad

(Servings: 3)

Ingredients:

For the balsamic vinaigrette

• 1 tbsp. balsamic vinegar

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• 3 tbsps. extra virgin olive oil
• 1/8 tsp. sea salt
• freshly ground black pepper (to taste)
For the salad
• 2 large handfuls, 140 g (5 oz.) seasonal baby green leafs – rinsed and spin-dried
• 115 g (1/2 cup) yellow or red tomatoes – small cubes
• 2 tbsps. pine nuts or any other nuts (diced)
• freshly ground black pepper (to taste)

Method:

1. To make the vinaigrette of your choice – Place all ingredients in a small bowl and whisk until well blended. Set aside.
2. Place the green leafs in a large mixing bowl.
3. Add the vinaigrette and toss until all the leaves are well coated.
4. Transfer to a serving dish to serve family style, or plate in individual bowls.
5. Garnish with the tomatoes and pine nuts. Sprinkle with black pepper and serve.

Grilled Eggplant Salad (Ensaladang Talong)

(Servings: 2)

Ingredients:
 4 pc. eggplant
 2 pc. medium tomatoes, cubed
 1 pc. medium red onions, sliced thinly
 1 pc. long chili peppers (Siling pang-sigang), seeded and sliced diagonally
 1 tbsp. shrimp paste

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  1 tbsp. vinegar
 1/4 tsp. ground black pepper

Method:
1. Grill the eggplant to cook and soften, then peel off the charred skin.
2. Mash the eggplant and cut to bite size.
3. Mix all the other ingredients together with the eggplant, add more shrimp paste, if desired.
4. Refrigerate until ready to serve, or serve as it is, with rice and fried fish or pork.

MAIN DISHES

Sarma - Stuffed Cabbage Rolls

(Servings: 4)

Ingredients

• 250 g ground beef

• 250 g ground pork
• 100 g bacon, chopped
• 1 onion, chopped

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• 50 g rice
• salt
• pepper
• 2 tsp paprika
• a pinch of nutmeg
• 3-4 garlic cloves, minced
• 2 eggs
• 1 large head soured cabbage
• 500 g Sauerkraut (chopped soured cabbage)
• 250 g smoked sausages (or plain ones)
• 1 cup tomato juice

Preparation:

 Sauté onion in oil. Add meat, bacon and rice. Fry for few minutes. Season with salt, pepper, paprika, nutmeg and garlic.
 Let cool, then add 2 eggs.
 Place heaping tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in.
 Line casserole bottom with ½ inch chopped cabbage (Sauerkraut). Place cabbage rolls (sarma) on top, placing them seam-side
down. Add another layer of chopped cabbage, then layer of smoked sausages. Arrange sauerkraut on top.
 Add enough water to cover rolls. Add tomato juice.
 Cover and simmer for about 2 to 3 hours.

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Mac & Cheese

(Servings: 4)

Ingredients:

 2 cups elbow macaroni, cooked and drained

 1 can diced tomatoes, undrained
 1/2 teaspoon onion salt (optional)
 1/4 teaspoon pepper
 2 cups shredded cheddar cheese, divided
 2 tablespoons butter
 ½ cup crispy bacon, finely chopped
Method:

 In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese and bacon.
 Pour into a greased 2-qt. baking dish. Dot with butter.

36
  Bake, uncovered, at 350° for 45 minutes.
 Sprinkle with remaining cheese; bake 15 minutes longer.

Baked Cod with Tomatoes, Zucchini and Olives

(Servings: 4)

Ingredients

 1 cup Roma tomatoes, diced

 2 large zucchini, diced
 1 yellow onion, sliced
 Salt, to taste
 Freshly ground black pepper, to taste
 2 tablespoon extra-virgin olive oil
 2 cloves garlic, chopped
 1/4 cup olives, pitted and diced
 1/4 cup basil, chopped
 4 cod fillets (4-6 ounce each)
 Juice of 1 lime

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Instructions

 Preheat oven to 425ºF.

 Place tomatoes, zucchini and onion in a large baking dish, and season with salt and pepper. Drizzle with olive oil, and roast for about 20
minutes or until vegetables are tender.
 Remove from oven, and stir in garlic, olives, and basil. Place cod fillets on top of vegetables, and sprinkle with salt and pepper. Drizzle
with lime juice. Return to oven. Bake for about 15 minutes, until fish is cooked through.

Kotletes – Latvian Meatballs

(Servings: 4)

Ingredients:

 500 gr pork minced

 2 tablespoons stale breadcrumbs
 1 egg, lightly whisked
 2 heaped tablespoons sour cream
 salt and generous pinch of pepper
 1 tablespoon vegetable oil
Method:

 Combine pork, breadcrumbs, egg, sour cream, salt and pepper in a bowl.
 Roll mince mixture into balls, using around 2 tablespoons of mince mixture for each ball.
 Heat oil in a frying pan, add meatballs and slightly flatten them with a spatula (or a hand if you are brave enough).
 Fry the meatballs for around 5 minutes on each side or until cooked through.

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Tzatziki
(Servings: 10)

Ingredients
 500g yogurt
 2 tbsp. Olive oil
 1 tbsp. lemon
 250g cucumber (1 big)
 2 garlic cloves
 1 tbsp. dry dill (or 2 tbsp. fresh)
 1 tbsp. dry mint
 Salt to taste
Method
1. Grate cucumber coarsely. Salt slightly and place in a strainer for about 15 minutes. After 15 minutes squeeze gently to remove
excess water.
2. Crush garlic with some salt until it forms a paste.
3. In a big bowl add yogurt, cucumber and garlic paste and mix well.
4. Add olive oil, lemon, salt, dill, mint and mix well.
5. Drizzle with some olive oil and serve.

39
Chicken Adobo
(Servings: 8)

Ingredients:
• 60 ml soy sauce
• 5 cloves garlic, chopped
• 1/2 tbsp. peppercorn
• 120 ml vinegar
• 2 pcs. bay leaves, crushed
• 1.5 kg chicken cut into pieces, (deboned or not)
• 1 tbsp. oil
• 1 onion, thin sliced
• 1 tbsp. ginger, strips
• salt and pepper (to taste)

Method:
1. The day before cooking the chicken, take a large glass or stainless steel bowl and combine in it the soy sauce, garlic, black pepper,
vinegar and the bay leaves.
2. Add the chicken, making sure it is almost completely submerged in the marinade. Lightly cover and refrigerate for 18 to 24 hours.
3. When ready to cook the chicken, turn the mixture into a heavy 4-quart pot.
4. Bring it to a gentle bubble, cover and cook for 30 minutes.
5. With tongs, remove the chicken to a plate. Skim as much fat as possible from the cooking liquid, increase the heat, and start briskly
boiling it down by half.
6. Meanwhile, heat a pan in over medium high. Arrange the chicken pieces skin down to brown.

40
7. When the chicken pieces are a deep rich brown, bring the chicken pieces back to the pot with cooking liquid.
8. Pour the boiled-down pan juices over them and serve.

Pork chili with coconut milk (Pork Bicol express)

(Servings: 6)

Ingredients:
 1 kg pork neck; cut in slices
 100 g (1/2 cup) of chili (siling labuyo), chopped
 3 cups coconut milk
 100 g (1/2 cup) shrimp paste(bagoong alamang)
 4 cloves garlic, minced
 1 small onion, chopped

Method:
1. In a saucepan, sauté garlic and onion. Drop the pork and chili.
2. Continue sautéing until pork starts to render fat and edges turn to brown.
3. Add sautéed shrimp paste and stir, then pour the coconut milk (you may pour gradually in preference to the amount of sauce
you want).
4. Simmer and cook until pork is tender and oily consistency is achieved. Serve hot.

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Roasted Pork Neck

(Servings: 6)

 2 tablespoons olive oil

 2 teaspoons chopped sage/mint/ or other available fresh herb
 2 garlic cloves, chopped
 1 tablespoon tomato paste
 1 kg piece pork neck
 1⁄2 cup white wine
 1⁄2 cup chicken stock
Method

1. Preheat oven to 160°C.

2. In a small bowl mix together oil, sage, garlic and tomato paste. With a knife, make small incisions into the pork. Rub in mixture and
season well.
3. Tie pork cut and secure with kitchen string.
4. Heat a medium sized heavy based baking dish onto the heat. Add pork and cook, turning, until browned. Add white wine and let sizzle.
Add stock and cover tightly with foil.
5. Bake for 1 ½ to 2 hours or until tender, checking that liquid isn't evaporating too quickly.

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Ground Pork Stew (Ground Pork Kaldereta)
(Servings: 5)

Ingredients:
 500g ground pork
 2 pieces chorizo, cut crosswise into slices (if available)
 2 medium size potato, skinned, cut into cubes
 1 medium size carrot, skinned, cut into cubes
 1 medium size red bell pepper, deseeded, diced
 2 tbsps. pickled relish
 115 g (1/2 cup) green peas
 1 small can liver paste
 235 ml (1 cup) tomato sauce
 60 ml (1/4 cup) oyster sauce
 1 tbsp. soy sauce
 2 tbsp. sugar
 227 g cheese, grated
 1 head garlic, peeled, crushed, chopped
 2 medium size onion, peeled, chopped finely
 1 tsp. peppercorns, crushed
 2-3 tsps. sweet paprika
 1-2 tsps. dried chili flakes
 4-6 pcs. bay leaf
 Salt (to taste)
 oil

Method:
1. In a big sauce pan, sauté garlic and onion until fragrant.
2. Add in the chorizo and stir cook for about 1 to 2 minutes.
3. Add in the ground pork and continue to stir fry for 3 to 5 minutes or until the meat start to render fat.

43
4. Add in the soy sauce, tomato sauce, paprika, crushed pepper corns, bay leaf, chili flakes, parsley flakes and liver spread,
continue to stir cook for 3 to 5 minutes.
5. Add 1 1/2 to 2 cups of water, bring to a boil and simmer at low to medium heat for 2 to 3 minutes.
6. Add in the potato, carrot, green peas, pickled relish, oyster sauce and peanut butter, continue to simmer for 10 to 15 minutes or
until most of the liquid has evaporated and the potatoes and carrots are just cooked. Now add in the grated cheddar cheese, bell
pepper and cook for another 2 to 3 minutes, correct saltines if required. Serve hot.

Beef Short Ribs Teryaki

(Servings: 6)

44
 Ingredients:

• 1 kg beef shot ribs, cuts

• 3 tbsps. white wine
• 4 tbsps. soy sauce
• 2 pcs. garlic clove, finely chopped
• 2 pcs. fresh ginger root (1 tsp. ginger juice)

Method:

1. Make the marinade by mixing together the soy sauce, the wine, the garlic and 1 tsp of the ginger juice (obtained by grating the
fresh ginger root and squeezing out the juice by hand).
2. Marinade the beef in this mixture for at least 30 minutes.
3. Heat oil in a frying pan and add and fry the beef until briskly brown. Pour over the remaining of the marinade and braise longer
until the beef is soft and has taken a glazed appearance.
4. Garnish with sesame seeds and serve hot.

Pan Roasted Steak with Browned Onions

(Servings: 2)

Ingredients

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  2 pcs Striploins or sirloins (150gr/each)
 2 tablespoons any vegetable oil
 2 tablespoons Butter
 a sprinkle or two sea salt and freshly grated pepper
 1 large white onion, thinly sliced
 2 cloves garlic, finely minced
 1 tablespoon minced fresh thyme, tarragon or rosemary
Procedure

1. Pat the steaks dry and season them well with salt and pepper.
2. Pour the oil into your heaviest skillet. Add the butter to the centre of the oil and begin melting over medium-high heat. Continue until the
mixture foams. Because butter burns at a fairly low temperature, the oil, which burns at a much higher temperature, will dilute it a bit,
keep it from burning and allow you to cook the steak in the flavourful butter.
3. Add the steaks to the pan and begin searing their first sides until they’re crusty and caramelized, about 8 to 10 minutes. Adjust the heat as
needed to keep the steaks sizzling. Flip the steaks and cook the other sides for another 6 to 8 minutes for medium-rare. To judge whether
the steak is done poke it with your finger; it will firm up as it cooks through. This skill takes some time to master, but it’s a good one to
have in your repertoire. Remove the steaks from the pan and rest on a cooling rack for a few minutes, covered with a piece of foil, to allow
them to re-absorb their juices.
4. Add the onions and garlic to the pan and sauté for a few minutes until they become golden brown and caramelized. They will absorb the
butter and any stray cooking juices from the steak. Season with salt and pepper. Toss in the fresh herb of your choice and serve
immediately, topping each steak with a generous spoonful of the onions.

VEGETABLES

Glazed Mix Vegetables

(Servings: 6)

Ingredients:

• 500 g mixed fresh vegetables (carrots, broccoli, cauliflower, peppers, corn, etc.)

46
• 100 g (1 cup) of shredded cheese
• 1 tbsp. butter
• 1 tbsp. minced garlic
• ground black pepper (to taste)
• 1 tbsp. chopped fresh parsley (garnish)

Method:
1. Combine vegetables and broth in a medium saucepan and place on stove over medium heat and cook for 5-10 minutes. Drain
broth and return to pot.
2. Add the butter, garlic, pepper and shredded cheese and mix until well blended.
3. Sprinkle each serving with fresh parsley.

Sautéed Spinach
(Servings: 2)

Ingredients:
 2 tbsps. vegetable oil
 3 cloves garlic, minced
 2 onions, minced
 300 g spinach
 salt and freshly ground black pepper

Method:

47
1. Heat the olive or vegetable oil in a large skillet over medium-high heat. Add the garlic and onion and sauté until fragrant, 1 minute.
Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season the spinach with salt and pepper. Serve
immediately.

Broccoli w/ Lemon Butter Sauce

(Servings: 4)

Ingredients:

 60g Butter
 60 ml Water
 3 tbsp. Lemon juice
 ¼ tsp Cayenne pepper
 Salt and pepper to taste
 650g Broccoli

Preparation:

48
 1. In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat.
2. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until
broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

CARBOHYDRATES

Vegetable Rice
(Servings: 4)

Ingredients:
 1 tbsp. oil
 1-piece Onion, chopped
 1-piece Carrot, chopped
 1 tbsp. celery stalk, chopped
 1⁄2 pc. red pepper, chopped
 60 ml (1/4 cup) chicken broth
 630 g (4 cups) white Rice, cooked
 227 g (1 cup) frozen peas
 salt and pepper (to taste)
49
Method:
1. Heat oil in a skillet.
2. Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
3. Add broth; bring to a boil.
4. Stir in rice and peas; cover. Simmer 5 minutes.
5. Remove from heat. Let stand 5 minutes before serving.

Garlic Rice
(Servings: 4) 

Ingredients:

 30 ml (2 tbsp.) vegetable oil

 15g (1 1/2 tbsp.) chopped garlic
 35 g (2 tbsp.) ground pork
 630 g (4 cups) cooked white rice
 8 g (1 1/2 tsp.) garlic salt
 ground black pepper (to taste)

Method:

1. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the garlic and ground pork. Cook and stir until the
garlic is golden brown. This is the color you want for maximum flavor, do not allow it to burn, or the flavor will be bitter.

50
2. Stir in the cooked white rice, and season with garlic salt and pepper. Cook and stir until heated through and well blended, about 3
minutes. Serve and enjoy.

Egg Fried Rice

(Servings: 4) 

Ingredients:
 1 pc. egg
 4 tsps. oil
 200g  long-grain rice (uncooked weight), cooked and left to go cold
 100g frozen peas, defrosted (rinse under warm water to do this quickly)
 4 spring onions, finely chopped
 100g beansprouts (optional)
 1-2 tsps. soy sauce
 ground white pepper

Method:
1. Beat together the egg and sesame oil and put to one side.
2. Heat the vegetable oil in a wok or large frying pan. When it's shimmering and almost smoking, add the rice and stir-fry for about 3-4
minutes until completely heated through.
3. Add the peas, spring onions and beansprouts, if using.
4. Stir-fry, turning the rice constantly around the pan, for about 3 minutes.

51
5. Season well with soy sauce and pepper, then push to one side of the pan.
6. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set.
7. Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice.
8. Stir-fry for a further minute and serve straight away.
9. You could include some extras like chopped ham, cooked prawns or sweetcorn, when adding the peas.

Stir-fry noodles with vegetables

Ingredients (Servings: 6-8)

• 300gr steamed noodles

• 3 garlic cloves (finely chopped)

• 120gr. shredded cabbage

• 80gr. shredded carrot

• 1 tablespoon soy sauce

• 1/2 teaspoon sugar

• 2 tablespoons water

• 2 tablespoons cooking oil

• Salt to taste

Method:

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1. Soak the steamed noodles in cold water for about 5 minutes. Rinse a few times until the water turns clear and the noodles is soft. Drain the
excess water and set aside.

2. In a small mixing bowl, mix all the seasoning ingredients. Set aside. Heat up the pan with the cooking oil.

3. Add in the chopped garlic and stir-fry until light brown or aromatic.

4. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Add the noodles, the seasoning mixture and the water.

5. Continue to stir until the noodles are well blended with the seasonings and completely cooked through.

DESSERTS

Hvorost – Deep Fried Pastries

(Servings: 20)

Ingredients
 3 egg yolks
 1 cup Kefir (or 2 tbs sour cream + 1 cup milk)
 2 tbs sugar
 0.25 tsp salt
 3 cups flour
 Oil for deep frying (vegetable or canola)
 Powdered sugar
Method
1. Combine the eggs, kefir, sugar, salt, and 2.5 cups flour. Mix and fold the dough, adding more flour as needed, until it no longer sticks to
your hands.
2. Quarter the dough, and roll out each piece on a well-floured surface until it’s an eighth of an inch thick. Slice the dough using a pizza
cutter or a knife into approximately 1 inch wide strips, and cut a small slit in the middle of each strip.
3. Take one of the ends of each strip and pull through the slit, partly inverting the strips. This is for decorative purposes; feel free to form
them into any other creative shape.
4. Heat sufficient oil in a pan to submerge the pastries (3 inches). We had the temperature at approximately 320 degrees.  Drop only a few
strips of hvorost at a time, they will expand in the oil. Cook for a few minutes, making sure they are evenly cooked on each side.

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5. When they are golden brown, carefully remove from oil and stack on a large plate which has been covered with kitchen paper.
6. The pastries themselves aren’t that sweet, therefore a lot of the sweetness will come from how you top them.
7. Powder the hvorost with sugar and serve. Alternatively use honey or any kind of syrup.

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