Cook & Talk September 2013: Team Slovenia

’Boranja’

(Beef & Green Bean Stew)

300g Beef (stew meat) – use entire piece

500g Green beans

1 Bell pepper

1 Onion

1 Carton tomato passata

Salt

Pepper

Flour for thickening

Oil for pan

1. Chop the onions into small pieces.
2. Cut the meat into small chunks.
3. Wash peppers and cut into small pieces.
4. Fry the onion in oil in large pot, add peppers and cook, covered for few minutes.
5. Add meat and saute until golden.
6. Add green beans, tomato passata, salt, pepper and other spices.
7. Mix flour and warm water in a glass and use it to thicken the stew.
8. Cook for another few minutes until beans are soft and stew has started to thicken

Polenta

(cooked cornmeal)

Polenta (cornmeal)

Water

Salt

Creme Fraiche

Cheese

Cook polenta in a ratio of 1 cup polenta to 3 cups of water.

Boil the water, add some salt.

Slowly pour in corn meal and mix it constantly.

Cook for another 2 minutes.

At the end add creme fraiche and cheese.

’Prekmurska gibanica’

(Apple layer cake)

2 cups Flour + extra for dusting

1 teaspoons Baking powder

1 cup Sugar (divided)

1 teaspoons Vanilla Sugar

Oil – for pan

100g Walnuts or Poppy Seeds

4 Large apples, grated or chopped finely

50 grams Kvark (or creme fraiche)

2.5dL Milk

2.5dL Cream

3 Eggs

1 liter Ice Cream or creme fraiche to top

1. In big bowl mix flour and baking powder together with sugar and vanilla sugar.
2. Separate the mixture into three equal parts.
3. Put a few drops of oil in a baking tray, sprinkle the bottom of tray with first flour mixture.
4. Add 1/2 of the apples to the top, add 1/2  of kvark (or creme fraiche) Sprinkle with poppy seeds or walnuts.
5. Add the second part of flour mixture and continue with apples, kvark/creme fraiche, poppy seeds or walnuts.
6. At the end, sprinkle with the last flour mixture.
7. In another bowl mix together milk, sugar, cream and eggs.
8. Pour the egg mixture over cake; wait few minutes so it is all well absorbed.
9. Put mixture in a hot oven (180°) for about 45 minutes.
10. You can serve it hot or cold (add vanilla ice cream or creme fraiche) and enjoy!

Cook & Talk September 2013: Team Iran

Adas Polo

(Lentils Rice)

2 Cups Rice

1 Cup Lentils

1/2 lb (226g) Ground Beef

1/2 Cup Raisins

1 Tsp Zafran (Saffron)

Salt, Black Pepper Powder, Ground Cinnamon

1 Small Onion

7 tbsp Vegetable Oil

1 Medium Potato

3 oz (85g) Dried Barberries (Zereshk)

PREPARATIONS:

Soak the rice with 1 Tsp salt for 1 hour in a pot.

Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.

Dice the onion

Slice the potato

5- 6 cups boiling water

DIRECTIONS:

1. Put the Lentils in a small pot, add salt and pour in boiling water until it covers the lentils (Approx. 2 cups of boiling water).
2. Cover the pot with the lid (leave the lid cracked open so the steam can scape) and simmer for 30 minutes at low heat.
3. Pour the soaked rice (including the water) into a pot and simmer the rice until it becomes tender.
4. Drain the rice in a colander.
5. In a small pot, dip fry the diced onions in vegetable oil until translucent.
6. Add the ground beef to the pot.
7. Add salt, black pepper powder and ground cinnamon, stir well and fry along until the beef is evenly brown.
8. Pour in the lentils in the rice pot and mix well so the lentils and rice are well blended. (Optional: you can keep 1/3 of the lentils back to mix with the beef mixture).
9. In a large pot, pour 2 Tbsp vegetable oil, lay the sliced potatoes across the pot and add the lentils and rice mixture to the pot. Add 2 tbsp oil (Mix 2 Tbsp Oil with 4 Tbsp boiling water) to the pot.
10. Cover the pot with a large napkin and put the lid on top.
11. Cook for 20 to 25 minutes.
12. Add 5 to 6 tbsp of the lentils rice to the beef mixture, then pour in the soaked saffron
13. Mix thoroughly, cover the pot with the lid and cook for 15 minutes.
14. Fry the dried barberries in 1 tbsp vegetable oil.
15. Add the beef/raisins mixture to the lentil rice pot, stir thoroughly until well mixed.
16. Add the fried barberries right before serving.

Salad

4 Cucumbers

12 Tomatoes

4 heads Iceberg Lettuce

400g Mushrooms

1 package Carrots, shredded

Lemon Juice – to taste

Thousand Island dressing – to taste

Olive Oil – to taste

Salt – to taste

Pepper – to taste

Chop all ingredients and toss together.

Cook & Talk September 2013: Team Colombia

Arroz con Pollo

serves 12       

500g (4 cups) jazmin Rice

4 chicken breasts

500g (3 cups) of frozen carrots and peas

250g (1½ cups) of frozen green beans

2 white onions

3 tomatoes, chopped

1 red pepper

celery leaves for flavour

1 chicken cube (bouillon)

200g butter or margarine

Garlic cloves

Salt and pepper

One plant of coriander – for garnish

1 bottle of oil

3 bottle of capers –for garnish

1 bottle ketchup (1 liter will be enough for 30 plates)

1 bottle of Worcestershire sauce

Sazon Goya (a type of seasoning)

Saffron

Directions

1.      Cook rice with salt and chicken bouillon; then let it cool.

2.      Place chicken breasts, 5 cups water, salt, one onion, 2 garlic cloves, and 1 celery leaf in a big pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside.

3.      Cook the diced carrots, green beans and peas as per package directions.

4.      In a medium pot, heat the butter.  Add the onions chopped red peppers, garlic and tomatoes. Cook until the onions are translucent, about 4 to 5 minutes. Add the chicken, ketchup and Worcestershire sauce.

5.      After everything is mixed, add the cooked vegetables.

6.      In a big pot start combining the rice, with the chicken mix; a little at a time. Add some stock if mixture is too dry.

7.      Top with cilantro and capers.

Salpicon

¼ Watermelon

2 Bananas

1 cup Pineapple

2 apples

Vartiety of fruits

1.5 Lemons

1 liter strawberry juice (saftvand)

1 liter Vanilla ice cream

3/4 bottle Whipped cream

Cut all the fruit into very small pieces. Add some strawberry juice (saftevand) and a little bit of lemon to cover the fruit.

Serve in glasses add a small portion of vanilla ice cream and whipped cream to top.

Cook & Talk September 2013 - Slovenia, Iran, & Colombia

On Saturday, September 7th, 2013 Holstebro International held its 3rd Cook & Talk at Sønderlandsskolen.

The doors opened at 17:00, and after a brief introduction by Hans, our guests proceeded downstairs to the school's kitchen, where Laina was briefing our 3 volunteer cooks.

We had another incredible turnout for this event, with 50 guests, including children!

This time around, we tried something different; 4 cooking stations, instead of the usual 3. We added a 'Kids' Cooking Station', where the kids made their own pizzas. It was such a big hit that we will continue to have this 4th station at all of our Cook & Talk events. 

A special thanks to Yuka for volunteering to help out at the Kids' Station, and to Sheryl for stepping in to lend a helping hand.

Over at the Slovenian station Lea and her group worked quickly to prepare quick, simple dishes, that were utterly delicious.

Next, at the Iranian station, Ashkan and his team worked tirelessly to prepare his dishes, but unfortunately ran out of time with the roasted potatoes. Because his dessert took a long time to set, he prepared it the morning of the event, and had to quickly run home while everyone was eating to retrieve it.

The Colombian station led by Nancy and her friend Doris made a palate pleasing rice dish, that is similar to Spanish rice, and followed up with a refreshingly fruity dessert, which was perfect for the warm weather we were having.

After dishes were presented, we headed back upstairs to the dining area, where the eating began and the mingling continued. This was the first Cook & Talk where alcohol was served, and everyone enjoyed the 'hyggelige' atmosphere.

After a long, but wonderful evening, it was time to clean up, pack up, and head home. 

We are anxiously awaiting the next Cook & Talk, on November 9th, and hope to see you there! Also, there have been rumors that we will have Japanese, Russian, and Danish cuisine, but nothing is confirmed yet. 

P.S. Our Marketing and Media board member, Sheryl, took these pictures, and created that short video for us. We hope you enjoyed them!