The Insight Cookbook 2020
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EMEA
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Welcome & Intros
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June 15, 2020
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New title here
We all know the world has been a different place this year, but we wanted to invite you to share with us the recipes and food stories that you love. In this cookbook we have selected just a few of the many recipes that showcase your special food and family memories. We hope that you will enjoy cooking along as we celebrate our diversity in this wonderful journey of food and taste compiled and filled with your Hunger, Heart and Harmony.
In true Insight style - we've been overwhelmed and humbled with the response from you all. Alas we couldn't choose them all, though we would have loved to! We hope you enjoy cooking whilst wearing your Insight Heart, Hunger and Harmony apron.
All Themes
Welcome to the first Insight EMEA cookbook.
Around the world
Explore by country
vegetarian
A great selection
winning recipes
Insight's Choice
Desserts
Delicious sweets
Family meals
Hearty meals for everyone
BREAD
Selection of bread ideas
food themes
Intro
Chicken Tikka
Homemade Bread
Bol Renverse
Naan Bread
Chocolate and Nut Cake (no bake)
Winning Recipes
Soft Pretzels
Banana Bread (gluten & dairy free)
BREADS
Vongole (Clam Dish)
Tortilla de Patatas
Potato Skins
Crab Shells (Casquinha de Siri)
Malty’s Balti
Risotto delle Dolomiti
BBQ Spare Ribs
Autumn Casserole
Asian Skewers
Sachertorte
Red Velvet Cake
Pots of Chocolate Joy
Lamingtons
Cupcakes
Coconut Quindims
Chocolate Cake
Cinnamon Swirls
Baked Vanilla Cheesecake
Banana Bread
Zucchine alla Scapece
Curry Quinoa Salad
VEGETARIAN
= Vegan
australia
france
America
spain
india
brazil
vietnam
Mauritius
sweden
UK
austria
italy
Recipes from Italy
Risotto delle Dolomiti Vongole Zucchine alla Scapece Banana Bread
Recipes from France
Autumn Casserole Chocolate Cake Cupcakes
Recipes from India
Chicken Tikka Curry Quinoa Salad Malty’s Balti Naan Bread
Recipe from Australia
Recipe from Austria
Recipe from Sweden
Cinnamon Swirls “Kanel bullar”
Recipe from Brazil
Recipes from Spain
Tortilla de Patatas Homemade Bread
Recipes from UK
Pots of Chocolate Joy Chocolate and Nut Cake
Recipe from Mauritius
Recipe from Vietnam
Chicken Tikka Malty’s Balti Naan Bread Curry Quinoa Salad
Recipes from America
BBQ Spare Ribs Homemade Potato Skins Baked Vanilla Cheesecake Red Velvet Cake Soft Pretzels
Around the World
500g Small Clams (palourdes, or carpet shell are ideal) 350g Spaghetti (dried) 30g Butter 2 tbsp Extra Virgin Olive Oil 3 fat Cloves of Garlic, finely chopped ½ Hot Red Chilli, finely chopped 100ml Dry White Wine Small bunch of Flat-leaf Parsley, roughly chopped Zest of ½ a Lemon and a squeeze of juice
ingredients
Vongole
method
Rinse the clams in cold running water and scrub if necessary. Then put them in a large bowl and cover with cold water. This will help purge the grit and sand from their shells. Salt the water generously and leave for a couple of hours. These will then be ready to drain once you're ready to cook. Put the spaghetti into a large pan of boiling salted water. Cook for the recommended time on the packet - usually ten minutes. Whilst the pasta is cooking, put half the butter and all the olive oil into a large pan over a medium heat. You don't want this smoking as extra virgin is delicate and has a low smoking point. Once the butter has melted, add the chopped garlic and chilli to gently soften. Add the drained clams to the chilli and garlic, turning the heat up. Pour in the wine, cover and leave for two-four minutes whilst the clams open up. This will release theliquor from the clams and cook off the alcohol. Take off the lid and give them clams a toss, discard any clams that have not opened. Drain the spaghetti and add to the pan with the clams. along with the remaining butter. Toss well and leave for a minute. Stir through the chopped parsley, lemon zest and juice. Season to taste and serve with a crusty roll.
This has always been loved by my family. We'd put the dish in the centre of the table whilst everyone took helpings and dipped bread in. In a previous life I served this to Masterchef winners. I made so much the crew even ate it. They got the majority of the clams so were very impressed. It's simple and easy. Make it with love and you will revisit it time and time again.
Teammate story
Mark Fletcher
ITALY
PREP time:
cooking time:
resting time:
10 mins
2 hours
15 mins
Family recipes
230g Sourdough 1000g Bread Flour 600-700g Water 18g Salt
Mix all of the ingredients in a big bowl. After 25 minutes, grab the side of the dough furthest away from you with both hands, and then fold the dough down towards yourself, repeat for the four sides. Repeat two more times. After leaving for 90 minutes, repeat one more time, then leave for another 90 minutes. Put a dish towel in a big bowl and add some flour. Grab the dough with your kitchen scraper and invert it into the bowl. Leave for 45 minutes. Put a piece of baking paper on an ovenproof plate. Take the bowl and turn it over the plate. Slash the dough using a super sharp knife. Turn the oven to 250°C (no fan). Open the oven and place the plated dough inside. Put a cup of water on the oven floor and quickly close the door. After 15 minutes, open the oven door for 15 seconds to let the steam out. Close the door and reduce the temperature to 200°C heat (no fan) for a further 70 minutes.
Before the lockdown I was already crazy about bread. During this time at home I read and learnt all about bread - and practiced baking bread a lot. Great bakers, like Iban Yarza, gave online classes about how to prepare bread at home using sourdough. The first day we were able to go out to see our families we brought them our homemade bread.
Isabel Cotrina
4 hours, 10 mins
85 mins
Bread recipes
Vegetarian recipes
220g Bananas 2 Whole Eggs 120g Almond Milk 200g Almond Flour 1 Spoon Cinnamon Dry Yeast A Pinch of salt
In a bowl, cut the bananas and crush them with a fork until they form a pulp. Add two eggs and mix into the batter. Add milk and mix. In another bowl, sieve (if possible) almond flour and ensure that there are no big lumps. Add cinnamon and mix. Add yeast and a pinch of salt and mix. Add the components of the second bowl to the first bowl and continue to mix. Pour the mixture into a bread tin and put in a preheated oven at 160°C for approximately 30-35 mins.
This recipe is special to me because I used to bake it for my family when I was in Italy with them.
Claudia Pifferi
20 mins
---
30 - 35 mins
Gluten & Dairy Free
235ml Water (1 cup) 20g Easy bake yeast 235ml Milk (1 cup) 10g Sugar 10g Salt 29g Melted Unsalted Butter 550g - 650g plain flour (4.5 - 5.5 cups) 72g Baking powder
Weigh out all ingredients. For optimum results, you will need a stand mixer with a whisk and dough hook attachments. Put warm water, yeast, milk, sugar, salt, butter in a bowl using a whisk. Add two cups of the flour to the bowl and mix together. Switch to the dough hook and add more flour, one cup at a time. When the dough is no longer sticky, falls off the dough hook and pulls away from the bowl, stop adding flour (you may not need the full amount). Knead the dough until it passes the "window pane test". (If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready to rise). Proof in an oiled bowl for 45 minutes until doubled in size. Divide the dough into ten and then roll each piece out into a sausage shape and then fold into a pretzel shape. Fill a pan with boiling water and add the bicarbonate of soda. Boil each pretzel for about 20 seconds each side and place onto a baking tray. Bake in a preheated oven (220°C fan) 8-10 minutess until golden brown. Spread melted butter on them as soon as they come out of the oven and sprinkle with your choice of topping - flaked sea salt or cinnamon sugar are fantastic choices.
There is nothing better than a warm pretzel and a beer.
Joe Asher
usa
45 mins
Restaurant style naan bread, made at home by yourself, what's not to love? The ultimate comfort dish! This saved my family and I many times during lockdown, where we fancied a takeaway but instead, made it at home ourselves. The tanginess of the yoghurt works really well in this, and the limited ingredients makes it very easy to put together - I hope you enjoy making it too.
Dipali Patel
Mix all of the ingredients and knead into a smooth dough (you may need to add a little sprinkle of flour if the dough is too sticky). Rub a little oil over the dough and cover and leave to stand for an hour or so. Lightly flour a wooden or kitchen surface. Separate your dough into 12 pieces. Roll the dough pieces into oblong shapes (doesn't need to be round) and put straight onto a dry frying pan (preheat - medium heat). Cook for two minutes on one side, flip and press with a spatula until brown dots appear underneath. Now flip again for 30 seconds. You can then brush with melted butter, crushed garlic and decorate with coriander.
2 Mugs of Self Raising Flour 1 Mug Natural Yoghurt Large Pinch of Salt
1 hour
USA
250g Quinoa 50g Sweet Potatoes in small cubes (steamed) 250ml Water 100g Peas (steamed) or Soya beans (even better) 100g Chickpeas (steamed) 2 spoons Olive Oil 2 spoons White Vinegar 5g Curry Powder 2g Kurkuma 3g Salt 1g Pepper
Add quinoa to a small saucepan and cook over medium heat for two minutes, stirring occasionally, being careful not to burn. Add salt, curry powder and water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Set aside off the heat, uncovered, to cool – at least 15 minutes. In the meantime, steam all the veggy ingredients for 20 minutes, and prepare the dressing with vinegar, salt, pepper and oil. Add all ingredients (quinoa nearly cooled) to a mixing bowl and top with dressing. Leftovers last for three days in the fridge. You can also add coriander for a fresh final touch.
Despite the fact we are not vegetarian or vegan, we have been introduced many vegan dishes into our family diet. I find it great that this recipe is totally vegan and very yummy. It helps to have a nice family dinner that’s very quick and easy to make that adults and kids enjoy. It's an explosion of taste, which after a long working day, we love and enjoy.
Elisa Ghizdavcich
indian
Steaming time:
30 mins
Vegan
INDIA
250g cooked Basmati rice 2 tbsp Vegetable Oil 2 garlic cloves, finely chopped 1 Carrot, cut into thin matchsticks 125g Sliced Mushrooms 130g Baby Corn, chopped 300g Chicken Breast, cut into strips and halved 200g Pak Choy, trimmed, stalks cut diagonally into thin slices and leaves torn 100g Bamboo Shoots, chopped 2 tbsp Light Soy Sauce 1 tbsp Oyster Sauce 1 tsp fish sauce 1 tsp Cornflour, mixed with 150ml water 1 tbsp Olive Oil 4 Eggs 3 tbsp Spring Onions, chopped 1 tsp Black Pepper Powder 250g King Prawns, peeled and clean
Place a large wok over a high heat and add the vegetable oil. Once the oil is hot add garlic and using a spatula, keep stirring to avoid burning. Fry for one - two minutes. Add the carrots, mushrooms, corn, bamboo roots, chicken strips and king prawns to the wok, and cook for five minutes while stirring. Next add the pak choi, which will wilt down eventually. Create the base of the sauce by adding the soy, oyster and fish sauces into the wok and give them a good stir. Pour in the cornflour water mixture – this will thicken it all up and result in a glossy, light brown liquid. Add one tsp black pepper powder. Turn the heat down to a medium simmer, cover and gently cook for ten minutes until the chicken and prawn are cooked throughout and the corn and carrots are softened, but still retain a slight crunch. Set aside. In the meantime, fry the eggs in a non-stick pan for three minutes keeping the yolk runny. Take four medium-sized bowls, one per person, place an egg with the yolk facing downwards. Then divide the chicken/prawns/vegetable mixture into four portions and put in each bowl gently on top of the egg. Divide the cooked rice equally into four portions and gently press down on each bowl so you can’t see any of the chicken mixture. Place a plate over the bowl and, holding the plate securely, flip it over so the bowl is upside down on the plate. Gently lift up the bowl to unveil the Bol Renversé. Add the chilli sauce and garnish with the chopped spring onions.
I am from Mauritius. Since my childhood I have loved to cook recipes from different cultures. Mauritius cuisine fuses flavours from India, China, France and has elements of Creole cuisine. This recipe is special to me as it contains vegetables, chicken, prawns and eggs in a delicate sauce with rice, and is a taste of home.
Roshan Gunputh
mauritius
"Alias consectetur ex condimentum. Sagittis aliquid ratione."
I love BBQ - American style!
Bjoern Brockhues
Note: 1 tbsp salt and 1 tbsp pepper can be replaced with 2 tbsp steak seasoning salt from Wiberg. Preparation of the rub Put all ingredients in a mortar, mix and mash up. The rub can then easily be stored for several weeks in a suitable spice jar. I also use this rub when I smoke large pieces of beef. Vary the level of spicyness by using more or less chili powder or brown sugar. Preparation of the sauce Bring orange juice, Worcestershire sauce, whiskey and brown sugar to the boil in a saucepan and reduce until only about half is there (let simmer for about 15-20 minutes). Then stir in the other ingredients with a whisk and let simmer again. Then take it off the stove and reheat shortly before use. Also season the sauce, depending on the degree of spiciness you want, add less or more sugar or honey or possibly a little Tabasco. Possible variations (already tested): Dark beer, Tabasco or other whiskey brands.
For the rub 5 tbsp Brown Sugar 3 tbsp Paprika Powder, noble sweet 1 tbsp Salt 1 tbsp Pepper 1 tbsp Hot Paprika Powder 1 tbsp Chili Powder 1 tbsp Onion Powder 1 tbsp Garlic Powder
ingredients (for six servings)
For the sauce 300 ml Orange Juice 100 ml Whiskey (Jack Daniels) 150 ml Ketchup 1 tbsp Worcestershire sauce 2 tbsp Marinade 2 tbsp Honey 50 ml BBQ Sauce 2 tbsp Brown Sugar
6 kg Loin Ribs (6 kg = 12 strands of ribs)
Preparation of ribs In my opinion, it is important to use good loin ribs. You can see what these look like in the pictures. If you get your ribs from the butcher, ask him if he can remove the silver skin. Otherwise, proceed as follows - take a fork and drive along the back of a bone, you can now see that a semi-transparent skin is peeling off the bone. You can then take this “shred of skin” with your hand or a tea towel and pull it along the rib. If you don't get the silver skin off completely, you can always run the fork along the bone again to loosen it. Make sure that you always drive along the bone, otherwise you will damage the meat. As soon as you have peeled off the silver skin, you can season the ribs with your rub. For this you take 1 - 2 teaspoons of the rub and spread it on the rib. The rub has to be massaged in nicely, I always do this on both sides (bone and meat side). Then wrap the ribs well in cling film or aluminum foil and place in the refrigerator for at least 12 hours. After the rest period, change the aluminium foil / cling film and wrap it up again, this time in aluminium foil. Preheat the smoker or the oven to 120°C (oven: 120°C convection), place the aluminium foil wrapped ribs in the smoker or oven for four hours. After four hours remove ribs from the aluminium foil, and place back on the grill for another half an hour to finish. Keep coating with the sauce (glaze), I do this three times in total, every 15 minutes. You can brush the sauce with a pastry brush or a special mop brush. After brushing for the last time, the ribs are ready to serve.
12 hours
4.5 hours
This is the Brazilian recipe that my Belgian friends and family love. I usually prepare this starter for special occasions like New Year. This is a popular, traditional dish of Brazil that is widely consumed in coastal regions.
Rosangela Teixeira
Crab and vegetables Cut the tomatoes into small pieces, removing the seeds. Remove the peel and seeds from the pepper and cut into small pieces. Chop onion, garlic and parsley separately. Fry the onion in olive oil for about five minutes, add the garlic and fry for another two minutes. Then add the chopped tomatoes and pepper. Let it cook for about 15 min. Add the king crab meat and cook to reduce the liquid. Add the parsley and season with salt and pepper. You can also add chilli peppers if desired. Roux Fry the flour in the margarine and palm oil. Gradually add hot milk, coconut milk and crab water obtained from cooking or from the can. Mix well to avoid lumps. The roux must not be too soft as it will be added in the preparation of the crab with the vegetables. Gradually add roux to the crab with vegetables until it forms a creamy mass. Stuff the scallop shells with the crab. Sprinkle with grated Parmesan cheese mixed in breadcrumbs. Bake at 180°C until golden brown and serve hot with ¼ lime.
500g King Crab Meat (fresh, frozen or canned.) Use some of the water from the crab to make the roux. 75g Wheat Flour 50g Baking Margarine 2 soup spoons of Palm Oil 100ml Hot Milk + some of Crab Water 170ml Coconut Milk 50ml Olive Oil 1 Large Onion 1 Garlic Clove finely chopped 1 Red or Green Pepper 2 Tomatoes 2 spoons Chopped Parsley Salt and Pepper ½ teaspoon Chilli Pepper 100g Parmesan Cheese 120g Breadcrumbs 2 Limes
This dish is the ultimate crowd pleaser and has been a popular part of the party spread for generations. Perfect for marriages, birthdays or any other special event!
Radhakrishna Banavalikar
Wash the chicken thoroughly. Add dry spices, salt and lemon juice and marinate for 30 minutes. Roast gram flour and carom seeds in the mustard oil and add the roasted mixture to the marinade. Stir. Arrange the chicken on a greased oven tray. Make sure that the tikkas do not touch a surface e.g. an aluminium foil or a tray. Suspend the skewers over a heat-proof dish and use a lined tray at the bottom of the oven to collect any further fat/juices. Cook at 180°C for 20-25 minutes (to cook the chicken through) and then cook on a very high temperature (up to 350°C) for five-seven minutes to get the charred/burnt effect. Sprinkle finely chopped coriander and mint over your chicken immediately after it is out of the oven and serve with salad and roti/naan.
1kg Chicken, cut into large chunks Dry Spices: 1 tbsp Kashmiri Red Chilli Powder 1 tbsp Turmeric Powder 1 tbsp Roasted Cumin Powder 1 tbsp Roasted Coriander Powder 1 tbsp Gram Flour 0.5 tbsp Carom Seeds 1 tbsp Lemon Juice 1.5 tbsp Finely Chopped Coriander and Mint 1 tbsp Mustard Oil Salt to taste
30-40 mins
Throughout my childhood, I had Tortilla de Patatas for dinner with my family every Saturday. My five siblings and I counted the days until Saturday, trust me! Since the beginning of times, in Spain there is a deep division between those who prefer the omelette with or without onion. The chronicles say that there are families that have been broken by this sensitive matter. I invite you to try this same recipe, but without onion, to decide what you think about it … If you ask me which side I belong to… The onion one, of course!
Paloma Lazaro
Cut the onion into thin julienne strips. Peel, wash and cut the potatoes into thin slices and fry everything at medium / low temperature in plenty of oil until soft without browning. If you have doubts as to whether they are ready ... taste. In a bowl, beat the eggs, add salt and mix the fried potatoes and onion, previously drained of oil. Season. Heat a little oil in a pan, and once hot, pour the mixture over the pan. When the outer layer begins to detach from the edges, and small steam vents appear in the middle of the mixture, with the help of a plate or a flat lid, turn over to flip the tortilla. Let it settle and shape the edges with the help of a kitchen spatula so that it is as round as possible. The perfect Spanish omelette is made with good olive oil, quality potatoes, a rounded edge, a golden surface and a set, but juicy interior. Serve with a green salad, or a sliced tomato. It is simply delicious!
800g Potatoes 6 Eggs 1 Onion Olive Oil Salt
SPAIN
An easy flexible recipe taught to me by my mum which I regularly fall back on, great for feeding groups of friends or family. Also easily expanded to create extra portions for freezing.
Gren Dilks
Open the wine. Enjoy a glass! (Optional) Do all the chopping in advance. Use a large saucepan (everything is ending up in here - alternatively use a frying pan and add to a slow cooker as you go). Medium-High heat – fry off the sausages and other meat items. Once browned, turn down to medium heat and add in the onions / celery / carrots / cherry tomatoes / garlic. When everything is slightly softened add in the herbs / chillies / pepper / wine. Pour in the canned tomatoes / pulses / stock. Turn down to a low heat / set the slow cooker to low. Leave for at least a couple of hours stirring occasionally – taste and add salt / pepper / chillies as required. Add more stock if it starts to dry out. Enjoy what is left of your wine. You should now have a pot of terracotta-coloured deliciousness. Serve in bowls with nice crusty bread e.g. Ciabatta / Sourdough. Maybe add a dollop of creme fraiche? All ingredients / quantities are flexible. Increase quantity, make it more meaty / veggie / spicy as you wish.
6 good quality pork/venison sausages (85% meat) chopped into 2-3cm chunks Some Chorizo – sliced/cubed 1 Confit Duck Leg (optional) Smoked Bacon/Pancetta, sliced/cubed 2 Celery Sticks, small-medium chunks 2 Carrots, small-medium chunks 2 Red/Brown Onions, halved and sliced A Bunch of Cherry Tomatoes, leave whole 2 Garlic Cloves, crushed 1 pint of Vegetable Stock using 1 cube, you may need more water so dish doesn't dry out A shake of Dried Chilli Flakes/ fresh chopped chillies (to taste) 1 Bay Leaf 2 sprigs fresh Basil and Thyme A few turns of Black Pepper Salt to taste 2 cans Chopped Tomatoes A few cans of pulses: Cannellini Beans in water, Butter Beans in water, Red Kidney Beans, Chick Peas Half glass Red Wine (optional) - add more to taste
2 - 4 hours
slow cooker:
FRANCE
This Vietnamese meal is the perfect sharing dish during Spring and Summer. It's healthy and friendly. For me this dish is special. My mum loved to cook it for me and my brother when we were young, and now she cooks it for our kids. This was the first family meal we had post COVID-19. I am Vietnamese, born in Paris. I grew up with a mixed Asian and French heritage that I am very proud of. It is very important to me to embrace both cultures of which food is a key part. In Vietnam all the girls have to learn how to cook and that what my mother taught me. Now we enjoy these family moments with delicious dishes.
Anne Marie Gerard
Chop your chicken and beef into sizable chunks, and put them in separate bowls. Combine the sesame oil and pepper, minced garlic, white sesame seed and soy bean sauce, then add half the mixture to the chicken, and half to the beef. Leave for 20 minutes while you wash and prepare all the green leaves (lettuce, chives, cucumber, mint, and basil). You can prepare your plate with all the greens ready to serve. Add the rice vermicelli noodles to boiled water for two minutes. Remove them from hot water and rinse them with cold water. Lay them out flat on the plate. Chop the chives and fry them one minute in a pan using the sunflower oil. Sprinkle the chives on the vermicelli noodles. They are now ready to serve. Assemble the skewers with the chicken and beef along with the onion and cook them on a barbecue (or you can use a pan in a hot oven). Check the meat is cooked through. Your three plates of the meat skewers, the noodles and the green leaves are now ready to serve. Add the meat to the noodle base and add the greens before dipping in a BBQ sauce. Enjoy!
1 kilo Chicken Fillet & 1 kilo Beef (Boneless) For each bowl of meat: 3 tbsp Sesame Oil 3 tbsp Sunflower Oil 2 tbsp Sweet Pepper Powder 2 Garlic Cloves 1 bouquet White Onion 1 tbsp Sesame Seeds 2 tbsp Soy Bean Sauce 1 teaspoon Sugar 1 entire Lettuce Mint Basil Rice Vermicelli Noodles
My kids are fussy eaters, but even they love eating this! You can cook it a day or two before and just keep it in the fridge.
Phil Malthouse
Heat the oil in a large non-stick saucepan. Add all the spices and stir for two minutes or until the mustard seeds start to pop, before adding the onion. Fry for about eight minutes until nicely browned. Add the lamb and stir-fry for two-three minutes, then add the ginger and garlic and chillies. Cook, stirring, for a couple of minutes until the lamb is browned. Add the sweet potato and tomatoes and stir, then add the vegetable stock/tomato puree. Bring to the boil, then lower the heat and cook for 50-60 minutes until the lamb is tender. Stir occasionally. Add salt to taste. When cooked, stir in the coriander and serve.
Fresh Ginger, thumb size piece, peeled and finely chopped 30g Garlic (10 large cloves), peeled and finely chopped 3 tbsp Vegetable Oil 2 Large Onions , peeled and finely chopped 800g Lamb, cut into 2cm pieces 2 Sweet Potatoes peeled and finely chopped 1-2 Green Chillies with seeds (optional) Turmeric Powder ½ tsp 1 tsp Coriander Powder 1 tsp Garam Masala 1 tsp Mustard Seeds ½ tsp Asafoetida Salt - to taste 6 Tomatoes (medium), quartered 600ml/1pint Veg Stock with 2/3 tbsp of tomato puree Handful Coriander Leaves, roughly chopped
70 mins
This is a traditional recipe from Campania (Ilin the South of Italy) with a long history that comes from the XVIII century, when this area of Italy was under Bourbon rule. In fact the origin of the word "scapace" seems to come from the spanish word "escabeche", which refers to the process of marinating food with vinegar. This recipe is very special to me because it has been handed down three generations - starting with my grandma. Its taste and perfume immediately reminds me of the Summer, my favourite time of the year, when I used to live at my grandma's house in Campania, sharing days of relaxation, sun and loud laughter with my special, funny family.
Federica Sessa
Wash and dry the courgettes. Cut them into thin (around three mm) rounds. All rounds should be of the same thickness. Heat plenty of seed oil (preferably peanut oil) in a frying pan (the best choice would be a wok) and fry zucchini rounds. Be careful when filling in the pan with slices of zucchini: the pan shouldn't have too many courgettes rounds in there all at once. Immerse one by one in the oil and do not stick one to the other. Leave them frying for around 15/20 minutes: they should become lightly golden. Try not to over cook. Once ready, drain using a slotted spoon and place them on absorbent paper. Depending on the size of your pan, you may have to fry several batches. Once all zucchini is cooked and lukewarm, put them in a nice coloured ceramic bowl. To create the marinade – mix the mint, a clove of fresh garlic, white wine vinegar and salt. Do not over use vinegar - taste and add step by step: the flavour of zucchini should be, at the end, delicate. You can serve "Zucchine alla Scapece" at room temperature. They are a perfect summer appetizer or an accompaniment to a main course and they can be prepared in advance and kept for a day or two. (Or if any is left over which is very unlikely to happen!). Buon Appetito!
600g Zucchini Seed Oil Fresh Mint Salt 20g White Wine Vinegar 1 Garlic (halved)
5 mins
RESTING time:
Cooking this reminds me of the wonderful Trentino Alto Adige and holidays with my family.
Christian Pettinari
Fry the chopped onion in a pan with a drizzle of extra virgin olive oil, then add the rice. Pour half a glass of Chardonnay white wine and let it simmer. Add the diced ham, a ladle of the stock and cook over high heat, adding more stock when necessary and stirring. Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy. Towards the end, add the cheese and the butter then stir. Cover with a lid and turn off the heat. After a couple of minutes your risotto is ready to be served. Enjoy your meal!
360 g Carnaroli Rice 120 g Italian Ham/Bacon, lightly smoked and cured 200 g Caprino Cheese (Italian) 1 Small White Onion, cut into small cubes (chopped) Italian Extra Virgin Olive Oil (for frying chopped onion) 250ml White Wine Pepper 50g Butter For the vegetable stock 2 Carrots 1 Onion 1 Celery Stalk Salt 1 litre of water
ingredients (4 people)
40 mins
I love potatoes! Perfect crunch and taste. Very hard to find in restaurants, so only way to eat this is to cook yourself at home. A personal favourite appetizer recipe.
Alexander Klomps
Preheat oven to 220°C. Combine butter, parsley, seasoned salt and garlic (powder) in a small bowl. Set aside. Wash the potatoes and rub them with a little olive or sunflower oil. Bake them on a baking tray lined with parchment paper or in an oven dish until done. This takes about an hour, depending on the size of the potatoes. Ensure baked potatoes are cooled. Cut potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a 1/4" shell (or more if you prefer). Brush both the inside and outside of the potatoes with the butter mixture. Place potatoes cut side down in baking dish. Bake 15 minutes. Flip potatoes over and bake an additional five minutes or until slightly browned and crisp. Fill each potato with cheese and bacon. Return to the oven for another five-seven minutes or until cheese is melted and bubbly. Remove from the oven, top with chives and serve with sour cream.
4 Potatoes (medium/large) 2 tablespoons Unsalted Butter, melted 1/2 teaspoon Parsley 1/4 teaspoon Salt 1/4 teaspoon Garlic Powder 3 slices cooked Bacon, finely chopped or 3 tablespoons Bacon Bits 2 tablespoons Chives or Green Onions 1 cup Cheddar Cheese Sour Cream for servings
Homemade Potato Skins
1.5 - 2 hours
A lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. Lamingtons remind me of Australia and afternoon treats as a child. They are also super fun and messy to cook!
Monica Rieche
Heat the oven to 200°C/180°C fan/gas 6. Butter and line a 20 x 30cm rectangular tin. Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely. Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
250g Golden Caster Sugar 3 Large Eggs 250g Self-raising Flour 3 tbsp Milk ½ tsp Salt 250ml Double Cream 2 tbsp Icing Sugar 200g Raspberry Jam 350g Desiccated Coconut Icing 80g Unsalted Butter, melted 250ml Milk 50g Cocoa Powder 400g Icing Sugar 125g Salted Butter, softened, plus extra for the tin
25 mins
chilling time:
To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a separate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth. Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping). Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of one hour.
Desserts recipes
Although I don't come from Vienna, I consider it as my home since I have been living here for almost 14 years. For me Sachertorte (Sacher Cake) represents Vienna and everytime when I bake it, my family and friends love it! This is a traditional Austrian Cake: in 1832, Prince Metternich asked his court kitchen to create a special dessert for a reception. Due to the illness of the chef, it fell to the 16-year-old apprentice Franz Sacher to dream something up and so the Original Sachertorte, now famous all over the world, was created.
Zuzana Schwalb
In a bowl, whip the butter, icing sugar and vanilla pulp until creamy. Gradually add the egg yolks, and continue beating until the mixture is thick and creamy. Melt the chocolate in a bain-marie (in a bowl over a pan of simmering water). When completely melted, fold into the mixture. Beat the egg whites until stiff, sprinkling in the sugar and continue to beat until the mixture is stiff and glossy. Fold in the beaten egg whites into the egg yolk mixture, sift over the flour and carefully fold with a cooking spoon. Line the bottom of a spring-clip cake form (22-24 cm diameter) with baking paper and grease the sides of the form with butter. Sift over some flour. Fill the spring form with the mixture and spread evenly. Bake in a preheated oven at 170°C for 55–60 minutes, leaving the door slightly ajar during the first 10–15 minutes. You can test the cake to see if it’s done by pressing lightly on it with your finger. There should be slight resistance. Still in the cake tin, turn the cake upside down on a cake rack and allow to cool for about 20 minutes. Open up the spring form and peel off the paper. Put the tin back on the cake, then turn the cake over, and allow to fully cool in the form so that all the unevenness can settle and smooth out on the surface. Remove the cake tin and cut the cake in half horizontally with a sharp knife. Warm up the jam, stir until smooth and spread onto both cake halves, then put back together again. Spread the jam all over the cake and allow to dry a little. For the frosting Bring the water and sugar to boil so that it bubbles for about five-six minutes. Allow to cool slightly. Melt the chocolate in a bain-marie and stir, gradually adding the sugar until it becomes a thick glaze. Quickly pour the slightly warm frosting over the cake and, with a spatula, spread the frosting smoothly over the surface of the cake. Allow to dry for a few hours, until the icing is hard. Serve with whipped cream.
140g Butter (room temperature) 110g Icing Sugar 1/2 Vanilla Pod (pulp) 6 Egg Yolks 6 Egg Whites 130g Eating Chocolate 110g Sugar 140g Flour (fine) 200g Apricot Jam Butter and Flour (for the cake tin) Cream (whipped) 200g Sugar 125ml Water 150g Chocolate
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Austria
My wife grew up with "Mum's Cheesecake" and challenged me to beat it as it was her favourite dish growing up. I accepted this difficult challenge with much trepidation. And Won! Mum later admitted hers had been from a packet. And thus my wife's childhood memory was shattered. This recipe is the "mother" recipe for truly incredible additions. Your imagination is the only thing stopping you. I've turned this into a Turtle baked cheesecake (Check google) a Crème Brûlée cheesecake, a cookie and cream cheesecake and even brownie, cookie and salted caramel cheesecake. Simply change the base to your favourite biscuit and go wild on the topping once baked.
Preheat oven to 180°C. Crush the ginger biscuits and mix with the melted butter. Push the mixture into a nine" springform cake tin and chill for five-ten minutes. Remove seed from the vanilla pod and add to the mascarpone, sugar, cornflour, eggs and lemon zest. Place in a large bowl and mix until smooth. Pour mixture into the cake tin and place on baking parchment in the middle of the oven. Bake for 45 minutes. When cooked, turn off the oven and open the door. Leave in the oven to cool gradually. When cooled, refrigerate until needed.
200g Gingernut Biscuits 50g Butter (unsalted, melted) 1 Vanilla Pod 750g Mascarpone 125g Vanilla Caster Sugar 2 tbsp Cornflour 3 Eggs 1 Lemon (zest only)
I would recommend baking more than you want because they are the tastiest things in the world. In fact, you may find whoever you’re baking them for gets as over-excited as my fiancé did - accidently dropping them on the floor in the rush to get them out of the oven!
Beat the butter and sugar together in a mixer until pale and fluffy. Add in the eggs and mix together. Add in the cocoa powder, flour zest and salt and mix together. Generously butter six dariole moulds and dust with cocoa powder and set in the fridge for a couple of hours. Once chilled, preheat the oven to 180°C (fan) and bake for ten minutes. Once baked, flipped them out onto a plate and serve warm. You should be left with a perfect pudding with a melted centre that spills out as you cut it open! You can keep the unbaked fondants in the fridge for three days or freeze them for up to a month and bake from frozen (just add three or four minutes to the bake time).
2 Eggs 2 Egg Yolks 100g Unsalted Butter 100g Icing Sugar 100g Dark Chocolate, melted 25g Plain Flour 15g Cocoa Powder Pinch of Salt Zest of an Orange
fridge time:
I love cinnamon - it smells like home. The Vikings brought it to our country a very long time ago and since then it has been a staple in our baking.
Karin Safwenberg
Pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with cling film and leave in a warm place for about 15 minutes for bubbles to appear. Add the cooled, melted butter and mix it all together - then add the sugar. In a separate bowl, weigh out 800g of flour, add the cardamom and salt and mix together. Start adding the flour and spices into the milk mixture. Pour in a bit, mix to get rid of any lumps and then add more. Once all in, keep kneading until the dough feels springy when you poke it. It should still be sticky, but not soft. If you add too much flour the buns will be dry. Once done, cover with a cling film. Allow to rise for around 60 min or until it has doubled in size. A slower rise gives more flavour to the dough.
26g Dried Yeast 500 ml Milk 150g Butter melted 80g Caster Sugar 900-1000g White Strong Bread Flour 3 tsp Ground Cardamom 1 tsp Salt 1 Egg beaten 200g Soft Butter 2-3 tbsp Ground Cinnamon 1/2 tsp Ground Cardamom 100g Caster Sugar 1 Egg for brushing Pearl Sugar (or sprinkles) to decorate
swedish
90 mins
Dust the area you are going to use with some flour to make sure the dough doesn't stick. Pour the dough out and knead it, adding more flour if needed. Cut the dough into two pieces and using a rolling pin, roll out one lump of dough to a large rectangle. With a spatula or knife, spread a thin layer of butter all over the rectangle. Then sprinkle sugar, cinnamon and the cardamom all over it. If you prefer you can mix together the ingredients before and spread them all together. Once done roll the dough up to a big sausage. Cut in pieces about 1.5cm thick and put in cases on a baking tray. Bake on 180°C for about ten minutes. The bigger the buns, the harder it is to keep the moisture and that yummy sticky filling, so I tend to make them on the small side. Let them rise for 30 minutes and brush with a beaten egg. Sprinkle the pearl sugar on top. Enjoy warm with coffee or a glass of milk!
This is my daughter's all time favourite cake, so it's something I usually make annually on her birthday and have done for the last few years (she's 22 now). It's a real winner in our home. You can get quite creative with it and make a bit of a mess with the icing, like I did when I put raspberry coulis with it.
Natalie Rosewell
Two 20cm/8inch Round Cake Tins (or can use Muffin Cases in Tins instead to make cup cakes). Preheat your oven to 180°C (fan 160°C / gas mark 4). Line the 2 cake tins with baking paper. Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the eggs one at a time whilst still mixing, until both eggs are incorporated and the mixture is lighter and smooth. Sieve the cocoa powder into the mixture and add the vanilla extract. Sift the flour into a large bowl and add the salt. Slowly add half the flour to the chocolate mixture, then half the buttermilk. Mix well then add the other half of the flour and the last of the buttermilk, continuing to mix until all combined. Add the two teaspoons of red food colouring gel (be careful here as you can make a real mess like I did and get it everywhere), make sure it's mixed in well - it will look a dark brown reddish colour. In a small mug combine the white wine vinegar and the bicarbonate of soda, then add to the mixture, stirring until combined. This will foam loads, so make sure you use a container big enough. Split the mixture between the two lined tins (or muffin cases for cupcakes) and place in the oven for approximately 30 minutes. Your cakes are ready when you insert a toothpick or skewer and it comes out clean. Leave the cakes on a rack to cool (I usually take them out of the tins asap).
120g Unsalted Butter 300g Golden Caster Sugar 2 Free Range Large Eggs 50g Cocoa Powder 2 tsp Red Food Colouring Gel 1tsp Vanilla Extract 300g Plain White Flour 1tsp Salt 240ml Buttermilk 1tbsp White Wine Vinegar 1tsp Bicarbonate of Soda For Cream Cheese Frosting: 100g Unsalted Butter 600g Icing Sugar 250g Full Fat Cream Cheese 10g Dark Chocolate (Grated or Curled for decoration)
Icing Place the butter, cream cheese and icing sugar into a food mixer and beat until smooth (or do by hand beating quickly until thick and smooth and your arm aches). Cover one layer of the cake with icing, then sandwich the two pieces of cake together. Cover the top and sides of the cake with icing then grate dark chocolate over the top for finishing touch. I sometimes make a raspberry coulis for inside and put raspberries on top too, as these are my daughter’s favourite, however remember to keep in a cool place as will go off quickly otherwise.
I wrote a cookbook for my Mum a few years ago and this was the favourite recipe in there. I have made it for weddings and dinner parties and it always goes down a treat!
Aisling Hesford
Soak the pecans / walnuts overnight and then allow them to dry out wrapped in a towel for a few hours. Add them along with the pitted dates and salt to a food processor and blend until you have a dough. Put the mixture into a circular cake mould (silicone one works best) and push down until it is flat and smooth and well compacted. Cover and place into the freezer while you make the topping. For the topping Blend all the remaining ingredients until you get a smooth consistency. Remove your base from the freezer, then pour the mixture on top and smooth it into place. Place into the freezer for at least an hour. This can then be removed and cut into pieces to store in the freezer (defrost for about 30 minutes before eating) or just dig in straight away! This goes really well with strawberries and ice-cream! Whilst no cooking is required, there is some prep time needed - you need to soak the nuts overnight. This is an easy no-cook recipe. It is quite rich so it makes a lot and is easy to store in the freezer. It tastes amazing and is vegetarian too.
150g Pecans 150g Walnuts 1tsp Salt 200g Medjool Dates (after stones removed) 4 Avocados (ripe, medium) 150g Virgin Coconut Oil 200g Organic Cocoa Powder 1/2 tsp Vanilla Essence Pinch of Salt 300g Light Honey
uk
overnight
soaking time:
freezing time:
Chocolate and Nut Cake
(non cook)
This recipe isn't special but... I love it because I have a lot of fun baking. I used this recipe for the very first time shortly after joining Insight. We were asked to bake a cake for the Fushia Festival - Celebrating the 30th anniversary of Insight France. It’s created a lasting memory!
Amandine Lie
Heat oven to 180°C/160°C fan/gas 4 and line a 12-hole muffin tin with paper cases. Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract. Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Have fun designing whatever you want you with the sugar paste on top of your cupcakes
120g Butter softened 120g Caster Sugar 2 Eggs 1 tsp Vanilla Extract 120g Self-raising Flour
This is my children's favourite cake during cold winters.
Kheira Delahaye
Preheat your oven to 155°C. Melt the chocolate in a bowl over a pan of simmering water. Add the softened butter and melt it with the chocolate. Put the mixture in a bowl and add the sugar, then the flour (little by little). Beat the four eggs and add them to the mixture. Pour it in a buttered and floured mould and put in the oven at 155°C. Cook for 30 minutes. Rest for ten minutes once out of the oven. Enjoy!
250g Chocolate 250g Butter (half-salted or natural) 190g Sugar 70g Flour 4 Eggs
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Quindim is a dessert known throughout Brazil. Everyone knows and loves it. It is a simple, but delicate recipe due to the time in the oven. I just love it and it’s a firm favourite in my house.
Mix the coconut and sugar in a bowl and stand for ten minutes. Pass the egg yolks through a fine sieve, without pressing or rubbing. Prick the egg yolks with a toothpick and wait for them to pass through the sieve naturally. Add the egg yolk and butter mixture with the coconut and sugar mixture. Mix well. Rest for another 30 minutes. In the meantime, butter the quindim moulds with butter and sprinkle with sugar. After resting, mix lightly and distribute in the moulds. Bake in a water bath in a 180°C oven for ten minutes covered with aluminum foil and for another ten minutes without aluminum foil. The time can vary from oven to oven, but do not leave too much time in the oven, otherwise the quindim will not be creamy. You can stick a toothpick and if the quindim is firm, you can remove it from the oven. Release from the moulds while the quindins are still warm. If necessary, use a spatula to help loosen the moulds. Keep the quindins in the refrigerator until serving time.
200g Egg Yolks (approximately 10 eggs, depending on the size of the eggs) 80g freshly Grated Coconut 30g Butter (2 tablespoons) 200g Sugar
