2013...Russia and Belarus Tetra Pak A/O 8, Wilhelm Pieck str, 129226 Moscow Tel +7-095 787 8000 Slovenia, Croatia and Albania Tetra Pak d.o.o. Spruha 36, Trzin, 1236 Ljubljana, Slovenia

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Tetra Pak, ,PROTECTS WHAT’S GOOD, Tetra Brik, Tetra Classic, Tetra Evero, Tetra Fino,Tetra Gemina, Tetra Prisma, Tetra Recart, Tetra Rex, Tetra Top, and Tetra Wedge are some of the trademarks belonging to the Tetra Pak Group.

www.tetrapak.com

Theme: What’s on the menu?

No.

2013

Arabia Tetra Pak Manufacturing Ltd Lot 88-103, Phase 3, Jcci, Warehouse City21413 Jeddah, Saudi Arabia Tel +966-2 635 1515Argentina and Uruguay Tetra Pak SRL Uruguay 2887, Victoria B1644HJI, Pcia de Buenos AiresTel +54 11 4725 7600Australia Tetra Pak Marketing Pty Ltd2A Hill Road, Homebush Bay, N.S.W. 2127Tel +61-2 8719 7300Austria Tetra Pak Mid EuropeAm Euro Platz 2, 1120 WienTel +43 1 897 2200 Balkans Tetra Pak Production d.o.o. Beograd Milutina Milankovica 11b, 11070 Belgrade, SerbiaTel +381-11 2017 333Baltic States Tetra Pak Baltic StatesK. Ulmana gatve 86 f. Riga, Latvia Tel +371-760 2000 Belgium Tetra Pak Belgium NV/SAA.Gossetlaan 28A Bus 1, 1702 Groot Bijgaarden Tel +32-2467 6811 Brazil and Paraguay Tetra Pak LtdaAv.das Nações Unidas,4777– 10° andar Ed.Villa-Lobos – Alto de Pinheiros05477-000 São Paulo, SPTel +55-11 5501 3200Canada Tetra Pak Canada Inc. 1610-16th Ave, Richmond Hill, Ontario L4B 4N6 Tel +1-905 780 6030Central America and Caribbean Tetra Pak S.A.Ave. Samuel Lewis y Calle 55 Obarrio Edificio Plaza Globus, piso 7,Panama Tel +507 2085800Central Asia Tetra Pak Kazakhstan Ltd22 Zenkov Street, 050010 Almaty, KazakhstanTel +7 727 259 84 00Chile Tetra Pak de Chile Ltda Av El Bosque Sur 130, Piso 8 Las Condes, 676 0435 SantiagoTel +56 2 940 7000China (PR) Tetra Pak China Ltd 29th fl, CITIC Sq, 1168 Nanjing Xi Lu, Shanghai 200041Tel +8621-3217 4688Colombia and Ecuador Tetra Pak Ltda World Trade Center, Calle 100 No 8A-55, Torre C, Oficina 209, Bogota Tel +57-1 628 3630Czech and Slovak RepublicsTetra Pak Poland & Danube Nova cesta 17, 140 21 Praha 4 Tel +420-2 6100 7111 East Mediterranean Tetra Pak East Med.Mkalles 691 Centre, Beiruth, LebanonTel +961-1-693 777 Egypt Tetra Pak Egypt Ltd Block 72 City Center 3rd Floor, fromTeseen St. Beside Banking Center, New Cairo Tel +2 02 26160180 Finland Tetra Pak Oy Meijeritie 2, 00370 HelsinkiTel +358-207633611 France Tetra Pak France420, rue d’Estienne d’Orves,92705 Colombes Cedex Tel +33-1 56 47 5000Germany Tetra Pak Mid Europe Frankfurter Strasse 79-81, 65233 Hochheim Tel +49-6146 590 Tetra Pak Processing GmbHSenefelder - Ring 27, 21465 Reinbek Tel +49-40 600 910, Greece Tetra Pak Hellas SA Kifissias 56 & Delfon 15125 Marousi, Athens Tel +30-210 616 7500

TETRA PAK PROCESSING AND PACKAGING SYSTEMS ARE MARKETED BY, AMONG OTHERS

Hungary Tetra Pak Poland & Danube P O Box 200, Industrial Site 2041 Budaörs, Hungary Tel +36-23 885 200 India Tetra Pak India Pvt Ltd Global Business Park, Tower C, 5th fl.Mehroli-Gurgaon Rd 122001 Gurgaon, HaryanaTel +91-124 256 5630Indonesia PT Tetra Pak IndonesiaJl. Buncit Raya Kav.100, Lantai 3 Jakarta 12510Tel +62-21 7917 8000Iran Tetra Pak Iran1st fl. Khorshid Bldg.No.1264, Vali Asr Ave.Tehran 1435674173Tel +9821-82 139 000Ireland Tetra Pak Ireland Ltd 5th Floor, 1 Tuansgate, Belgard Square East,Tallaght, Dublin 24Tel +353-1 467 8000Italy Tetra Pak Italiana SpA Viale della Resistenza 56/A, 42048 Rubiera (RE)Tel +39-0522 263 411Tetra Pak Food Engineering SpAVia Saragat N. 4, 20054 Nova Milanese (MI)Tel +39-0362 4951Japan Nihon Tetra Pak K.K. Kioicho Fukudaya Bldg. 6-12, Kioicho, Chiyoda-ku, Tokyo 102-8544Tel +81-3-5211 2111Kenya and East Africa Tetra Pak (Kenya) LtdP O Box 78340, Nairobi Tel +254 20 6909 000 Korea Tetra Pak Ltd 7F Ansung Tower, 737-35 Hannan-dongYongsan-gu, 140-895 Seoul, South KoreaTel +82-2 799 2302 Malaysia and Singapore Tetra Pak (Malaysia) Sdn Bhd1201 Level 12 Uptown 2, No.2 Jalan SS21/37 Damansara Uptown, 47400 Petaling Jaya, Selangor Darul EhsanTel +603 7724 7000Mexico Tetra Pak SA de CV Av.Ejército Nacional 843-B, Antara Polanco, Torre Paseo, Acceso A-Piso 2, Col.Granada,Del.Miguel Hidalgo, C.P.11520 México, D.F.Tel +52-55 2122 8700 Netherlands Tetra Pak B.V.Oostelijke Randweg 48 4782 PZ MoerdijkTel +31-168 386500 Tetra Pak Processing Systems BVHoofdveste 18, 3992 DG HoutenTel +31-305 349 999New Zealand Tetra Pak New Zealand Ltd Level 1, Tetra Pak Building, Waikato Innovation Park, Ruakura Lane, Hamilton 3214Tel +64 7 8591442North Africa Tetra Pak Maghreb 69 rue Othmane Ibnou Affane 3ème etage,20000 Casablanca, MoroccoTel +212 2248 8150Norway Tetra Pak AS P.O.Box 477, 1327 LysakerTel +47-67 83 30 00 Pakistan Tetra Pak Pakistan Ltd 316 - Upper Mall, Lahore 54000Tel +92-42 5710070-77Peru and Bolivia Tetra Pak SA (Perú)Av Victor A.Belaúnde 147 Centro Empresarial Edif. Real Seis Ofic. 403 Lima 27Tel +51 1 212 1060Philippines Tetra Pak Philippines Inc7/F Net One Center 26 St.Cnr. Third Ave Crescent Park W Distr Bonifacio Global City Taguig 1634, Metro Manila Tel +632 976 3400

Poland Tetra Pak Poland & Danube Osmánska 14, 02-823 WarsawTel +48-22 5434 000 Portugal Tetra Pak Ibéria Av do Forte 12, 2790-072 CarnaxideTel +351-21 416 5600Romania Tetra Pak Romania S.R.L.1A, Ion Ionescu de la Brad St., Baneasa Airport tower, 3rd fl. BUCHAREST 1, Tel: +40 316206886Russia and Belarus Tetra Pak A/O8, Wilhelm Pieck str, 129226 MoscowTel +7-095 787 8000Slovenia, Croatia and Albania Tetra Pak d.o.o.Spruha 36, Trzin, 1236 Ljubljana, Slovenia Tel +386-1 5304 200South Africa Tetra Pak South Africa (Pty) Ltd 100 Electron Avenue, Isando, Gauteng 1600Tel +27-11 570 3000Spain Tetra Pak Ibéria Latón, 8 (Poligono Finanzauto) 28500 Arganda del Rey (Madrid)Tel +34-91 876 9500 Sweden and Denmark Tetra Pak Sweden AB Ruben Rausings gata, 221 86 LundTel: +46 46 36 10 00Switzerland Tetra Pak Mid EuropeEuropastrasse 30, 8152 Glattbrugg Tel +41-44 804 6600Taiwan Tetra Pak Taiwan Ltd 4, Wen Ming 3rd Street, Lin Kou Ind. Park 3,Taoyuan 333 Tel +886-3 328 3111 Thailand Tetra Pak (Thailand) Ltd 1042 Soi Sukhumvit 66/1, Sukhumvit RoadBangchak, Bangkok 10260 Tel +66-2 704 3000 Turkey Tetra Pak AS Buyukdere Cad. Nurol Plaza.No: 255 A-Blok Kat:10, 34398 Maslak-Istanbul Tel +90-212 444 68 78 Ukraine Tetra Pak Ukraine Mezhigirska ul.82, 04080 Kiev 80 Tel +380-44 230 3939United Arab Emirates Tetra Pak Gulf Jebel Ali Free Zone, S-10107 South Zone, DubaiTel +971-4 8811222United Kingdom Tetra Pak LtdBedwell Rd., Cross Lanes, Wrexham LL13 0UTTel +44-870 442 6000Tetra Pak Processing UK LtdSwan House, Peregrine Business ParkGomm Road, High Wycombe HP13 7DLTel +44 870 442 6400USA Tetra Pak Inc101 Corporate Woods Parkway,Vernon Hills, IL 60061Tel +1-847 955 6000Venezuela Tetra Pak C.A. Ave Francisco de Miranda Edif Torre KPMG piso 7, Chacao Caracas 1060Tel +58-212 277 71 00 West Africa Tetra Pak West Africa Ltd 2 IPM AvenueAlausa Ikeja, Lagos, NigeriaTel +234-1 448 23390Vietnam Tetra Pak Vietnam235 Dong Khoi Str Metropolitan Bldg 14th fl District 1, Ho Chi Minh City Tel +84- 8 3825 71 00

Tetra Pak Magazine No.102 2013, ISSN 0346-3044. The Tetra Pak Group’s International Company Magazine is produced in Sweden and issued twice per year. The magazine is distributed to more than 150 countries and is available in Chinese, English, Finnish, French, German, Portuguese, Spanish, Swedish and selected issues in Japanese. Publisher: Christopher Huntley. Editor: Berit Schannong. Editorial board: Khaled Ismail, Berit Schannong, Paul Wharton, Rolf Viberg. Produced by: Tetra Pak International, Ruben Rausings gata, 221 86 Lund, Sweden. Tel +46 46 362948, E-mail [email protected] . Graphic design: Wahlgren & Hansson, Malmö, Sweden, www.woh.se. Cover: P Svärd/First Flight Communication, Malmö, Sweden. Translation: CBG-Konsult, Sundbyberg, Sweden / Bill Taylor, Thames Ditton, UK. Paper Cover: Arctic paper/Amber Graphic, 240 g. Paper Body: Arctic paper/Amber Graphic, 120 g. Print: ExaktaPrinting Malmö, Sweden. ISO 14001 and FSC Certificates.

AfricaDoro Wat, chicken stew from Ethiopia 8 Efo-riro, a Yoruba dish from Nigeria 46

Middle EastSütlaç, rice pudding from Turkey 35White beans with lamb from Turkey 12

EuropeLentils with chorizo from Spain 16 Greek Moussaka 17Pie with cheese and wild garlic from Romania 37Semolina Pudding from Romania 47Borscht, Russian beetroot soup 47Traditional Polish salad with mayonnaise 46

Latin AmericaPastel de Elote, corn-cake from Mexico 47Patagonian dessert from Chile 20Carrero, meat stew from Argentina 46

AsiaTom Yum Kung Nam Khon from Thailand 24Chicken Soup from China 45

OceaniaLamingtons from Australia 41 Pavlova cake from New Zealand 27

North AmericaAmerican Hamburger with coleslaw 29Hearty Canadian Pancakes 30

The Magazine includes the following recipes:

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2 What's on the menu?

7 African cuisine

10 Middle Eastern cuisine

14 European cuisine

18 Latin American cuisine

22 Asian cuisine

26 Oceanian cuisine

28 North American cuisine

32 A meal is much more than just food

34 Breakfast sets the tone for the rest of the day

36 Lunch– focus of the middle of the day

40 Snacks between meals: calming hunger pangs

42 Dinner is not just a meal

Contents no.102

1TETRA PAK Magazine

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Before going shopping we have usually written out a shopping list and decided what we will have for our main meal. However what they find in the shops often persuades people to change their plans.

Our food and eating habits

show what we are–or what

we would like to be. Food

expresses our values and aims and the

current trends. Food varies according

to the individual and is an important

part in forming our identity. What we

put on our plate is, in most cases, what

we stand for and feel passionate about.

What's on the menu?

A food culture is never definitive but

changes constantly, whatever our in-

heritance and traditions. It is affected

by its surroundings, by international

influences and by developments in the

food industry.

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Every one of us eats about 175,000 meals

during our 80 years of normal life expectancy,

if you include breakfast, lunch and dinner and

three snacks. Each meal is a reflection of our

society and our culture.

In this edition of our Tetra Pak Magazine

we wish to highlight how people around

the world eat and drink at different

times of the day. By so doing we hope

to inspire our customers to undertake

new product ideas and consumers to buy

something different in the supermarket,

and all of us to try out new ingredients

and dishes that might seem strange to us

but are everyday food for many others.

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Taste the worldA food culture can be specific to an

age, a part of the world, a country, a

region, an ethnic or a social group.

The factors that create a food culture

are not only the availability of raw

materials, the conditions that decide

how and what can be produced, food

preparation techniques, traditions and

religious dietary laws, but ideas about

what is healthy, trendy, convenient or

desirable in some other way–and the

opposite way round.

How raw materials and food spread

from their places of origin to new

areas has influenced food cultures

throughout the ages. That is why we

have dishes that are marketed as au-

thentic food products from a particular

region although they actually originate

from somewhere entirely different.

Swedish meatballs, for example, were

developed in Turkey, where they are

called keftas. Aussie meat pie has its

origins in a typically British meat pie

and is topped with an “Australian”

sauce that the rest of the world calls

ketchup. Austria's Wiener Schnitzel is

said to originate in Milan in Italy, while

Apfelstrudel is believed to have come

from Turkey via Hungary.

A food culture is like a tube which is constantly being filled with something new

at one end while at the other, part of its contents are being continually removed.

The global food trade brings new and exciting products to the shelves of the

world's supermarkets, which means that people who move to another country

can take their food culture with them.


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Food and cooking are not just for filling

our stomachs. By using our imagination

and our senses, food can also transport

us for a while to a totally different world.

Be daring and try out a new dish in your kitchenIt is natural for us to be suspicious

about new foods. Stone Age man

had the best chances of surviving if

he or she was careful. Our habits and

preferences become established early

in our lives and family and friends have

a great influence on our food choices.

Safety and social roots make it difficult

to change our eating habits, but we

also grow bored if we eat the same

food too often. Most adults feel a need

for food and drink that is different,

innovative, inspiring or unusual. The

whole world is represented on our

supermarket shelves, so take a risk and

try out new dishes or practise your skills

in combining new ingredients.

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a moroccan tagineA tagine (tajine) is cooked in a glazed earthenware pot with a conical lid that is used in North Africa to make different kinds of ragoût. These may be made from lamb, poultry or fish with olives, apples, pears, raisins, nuts, citrus fruit and spices, which are left to cook slowly at a low temperature. The shape of the lid means that the steam drops back into the food, resulting in tender meat and a tasty sauce. The tagine is taken straight from the heat to the table, so that the food is still cooking when served.


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ixutensil. These pots should preferably

be allowed to simmer for a good long

time–slow food is an old-established

concept in the continent of Africa!

The kind of food that is best known

outside Africa is the spicy cuisine with

an Arabic influence of the countries

around the Mediterranean. Morocco's

steaming piles of couscous with their

taste of cumin, ginger, coriander, cinna-

mon and saffron are now world-famous.

In West Africa the basic ingredients

are traditionally rice, maize, cassava,

yams and plantain (also called the

Former colonial powers have left their

mark on the food cultures of many

African countries and because of this

it is difficult to put a finger on anything

that is specifically African. Perhaps

its main characteristic is its diversity

and that traditional dishes are easy to

prepare, even for large numbers. Stews

are among the favourites, whether they

are made from fish, meat, poultry or

vegetables. In South Africa a three-leg-

ged cast iron pot known as a potjie

does service both on the grill and

over an open fire, while in the north it

might be a tagine, an earthenware pot

with a conical lid that is the standard

food banana). Also common are vari-

ous kinds of porridge made from yam,

sweet potatoes and vegetables, as

well as stews flavoured with piri-piri, a

hot chilli introduced into Africa by the

Portuguese, who brought it from Latin

America. (Piri-piri means "pepper-pep-

per" in Swahili.)

Plantains are an important basic ingre-

dient in Central Africa too, as is the

root vegetable cassava, which is used in

meat stews, frequently in combination

with groundnuts, okra and ginger.

Food from all over the world cooks in the same pot

aFRICan CuIsIne

Plantains are used as a vegetable in the cooking of many countries. The pulp is denser and has lower sugar content than that of the dessert banana.

Cassava is a basic food for more than 500 million people in the world.

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The East African countries of Ethi-

opia and Eritrea are renowned for their

food cultures. In Ethiopia spicy stews

are popular and are made from both

vegetables and meat, for instance the

chicken dish Doro Wat. A major ele-

ment of their cuisine is the hot spice

mixture berbere, which includes chilli,

garlic and cumin. Dishes are often

served on a large flatbread made from

sourdough and people break off pieces

of this and use them as "cutlery".

Doro Wat, chicken stew from Ethiopia

Ingredients

½ chicken or 2 chicken fillets in pieces2 tbsp unsalted butter 1 tbsp berbere½ tbsp cardamom, ground2 big yellow onions, chopped3 cloves of garlic, crushed1 tbsp ginger, peeled and chopped2 hard-boiled eggs1.5 cup water (400 ml)1 lime or lemon Salt, black pepper, cayenne pepper, paprika

Preparation

Rinse chicken pieces and mix them with salt and juice from lemon or lime in a bowl and set aside for one hour.

Fry the chopped onion gently in a pot without oil on medium heat. Stir until onion is light brown. Add butter, garlic, ginger, cardamom, berbere and black pepper and stir for a few minutes.

Season with cayenne and paprika powder. Add water and chicken, cover and simmer for 20 minutes until chicken is ready. Add the boiled eggs, salt to taste and heat for 5 minutes.Serve with Ethiopian injera flatbread or with rice.

In southern Africa the food traditions

of the original population are mixed

with those from other nations who

have passed through the country dur-

ing its history. South African cooking

has become known as a cuisine with

tastes from every continent. Cape

Malay cuisine, for example, results

from the meeting between Europe

and Asia brought about by the Dutch

explorers of the East Indies en route to

and from the Moluccas in present-day

Indonesia.

Okra is a plant whose fruit is a pod or capsule containing a large number of seeds, and which belongs to the mallow family. It can be eaten raw or cooked and be used to thicken sauces.

Milk in Tetra Pak packages has been sold in Kenya since the 1950’s.

A flatbread made from sourdough is used as "cutlery".

Bobotjie is a national dish of South Africa made from minced meat and dried fruit and spiced with curry and mango chutney, and often served with a baked egg-based topping.


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• In ancient Iraq (Mesopotamia) there were already civilisations with a lot of culinary knowledge. Recipes have been found on 10,000-year-old clay tablets for food that was prepared in the temples for religious festivals.

• Archestratus was a Greek who lived in Sicily 2,350 years ago. He could be described as the world's first food journalist since he travelled around the Mediterranean eating, drinking and observing.

• Probably the oldest “cookbook” in the western world is De re coquinaria (On the subject of cooking) from the early 5th century. It is a collection of Roman recipes divided into ten sections in a way that resembles a modern cookbook.

• The world's oldest printed cookbook is thought to be De honesta voluptate (On honourable pleasure and health) which was signed by the Pope's librarian, Bartolomeo Platina and published in Venice in 1474.

the first cookbooks

aseptic packaging–no preservatives, no chemicals

Packaging enables us to buy food that was produced in other parts of

the world. Aseptic technology means that sensitive products can be

packaged very safely. Aseptic product processing in combination with

aseptic packaging means that all micro-organisms, that might initiate a

deterioration process in the product, have been removed. This is the best

tested and most reliable technique for long-term food storage without

the use of preservatives or the need for expensive refrigeration. Milk,

juice, soups, sauces, water, olive oil, wine, tea and soya drinks are just

a few examples of foods that are packaged under extremely hygienic

conditions in safe, lightweight aseptic cartons in

order to meet consumers' needs throughout the

world and stimulate their taste buds.

Food for the sensesThe Sapere method was developed in France in 1972.

According to this, our taste experiences are influenced

by senses other than the sense of taste. For example,

our tactile sense plays a big part in how we experience

food and foodstuffs generally. The same product can

taste different if it is cut into irregularly sized pieces or the

temperature varies. What we see has an impact, by the

relationship of a colour to a product's taste, like yellow

for lemons and orange for oranges. The sound of butter

sizzling in a frying pan and a stew bubbling gently makes

us hungry. The smell of food can be experienced as good

or bad, but without smell, food is much less appetising.

Jacques Puisais, the ‘philosopher

of taste’ who developed

the Sapere method, thinks

that our sensory experiences

become impoverished if we

do not try out new foods

and have different taste

experiences.

De honesta voluptate is available in the Cookbook Museum in The Nordic Center of Culinary Arts, Grythyttan, Sweden. (Photo: H. Lundholm)

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The Middle East is a vaguely defined

region that corresponds to the western

part of Asia. From the point of view

of food culture, it stretches from Iran

in the east to Turkey in the west. Its

common features are the wide variety

of vegetables, herbs, fruit and yoghurt

used in its cooking. Cabbage and vine

leaves, zucchini/courgettes, peppers

and tomatoes are used as "containers"

and filled with varied contents before

being baked in the oven. Lentils, peas

and beans, all rich in protein, are used

in imaginative ways and aubergines are

used as the basis of many dishes. Hum-

mus, a purée made from chickpeas,

is often used to supplement a meal.

Walnuts, pistachios and almonds are

used extensively in main dishes, baking

and desserts. Mezze, that is an array of

small hot and cold dishes and dips, are

encountered throughout the region.

The Saudi Arabian cuisine is very

diverse and inspired by different ethnic

groups. Indian, Pakistani, Turkish,

Lebanese, Indonesian and Moroccan

food are very common. Food staples in-

clude rice, fava beans, lamb and chicken.

Kabsa, rice with chicken or lamb, is very

popular and considered the Saudi Ara-

bian national dish. Beef is not that pop-

ular and pork is forbidden under Islamic

law. Fish consumption is widespread in

coastal areas. The most common spices

are cardamom, cloves, saffron, cinnamon,

cumin, tamarind, sumac and dried limes.

Arabic coffee accompanied with dates is

a famous custom, which is used in both

casual and formal meetings between

friends, family and strangers. Tea is a

popular drink as well.

Common food features are the wide variety of vegetables, herbs, fruit and yoghurt used in Middle Eastern cooking.

A paradise for vegetariansmIDDLe easteRn CuIsIne


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Turkish food is known for its aubergine

dishes, kebabs and pilaffs. The tradi-

tional food is lamb or goat, fish, bread

and fruit seasoned with cinnamon,

ginger, cloves, garlic, black pepper,

saffron and lime. Most meals contain a

number of rice dishes and mint. Trad-

itional Turkish coffee, kahwa, is made

using cardamom and is often served

with dates.

According to the Egyptians, the most

important things in life are eating and

drinking well. Even in the time of the

Pharaohs, people were serving fuul

(boiled and mashed fava beans) which

is now Egypt's national dish. Hummus

is a great favourite and beans of all

kinds, chickpeas and lentils are eaten

frequently, while on special occasions

there may be a whole turkey on the

table. Aish, which means life, is a type

of flatbread similar to pitta which forms

part of most meals. Instead of knives

and forks, Egyptians tend to use bread

to scoop up their food.

A paradise for vegetarians

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Jordanian cuisine is a real cornucopia

of tastes with its lamb, chicken and rice

and abundance of vegetables. Among

the classical dishes are mansaf, heav-

ily spiced lamb cooked in a yoghurt

sauce, maglouba, stew made from

lamb, vegetables and rice turned up-

side down like a cake and served with

yoghurt, and musakhan, a mixture of

chicken, onion and pine nuts covered

with a type of flatbread and baked in

the oven.

White beans with lamb from Turkey

Ingredients

2 cups white beans (500 ml)1 kg bony lamb meat2 medium-sized onions2-3 tbsp olive oil½ tbsp tomato paste½ tbsp red pepper paste 4-5 dried green hot peppers1 tsp salt

Preparation

Night before or early morning: Wash white beans and add to a pot. Fill with water up to 4-5 fingers above beans and bring to boil. Turn cooker off and wait for 6 to 7 hours. Then, boil the beans again in the same water until they soften (if the water is not enough, add some boiled water).

While beans are boiling, chop onions, wash meat and cut in pieces. Pour olive oil into a pan and fry onions and meat for about 5 minutes. Add pastes, hot peppers and boiling water to cover the meat. Boil until meat is soft. Then pour the cooked beans into the pot. If the amount is too much, save some for making white bean salad (swelling rate of beans may vary). Add salt, let it come to the boil again and serve.

Source: B. Alev

Lebanese cuisine includes an abun-

dance of whole grain products, fruits,

vegetables, fresh fish and seafood.

Most often foods are either grilled,

baked or sautéed in olive oil or

seasoned by lemon juice, herbs and

garlic. Vegetables are often eaten

raw, pickled or cooked. The tradition-

al mezze is an array of small dishes

creating lots of colours, flavours,

textures and aromas. Mezze includes

salads, raw vegetables, hummus,

baba ghanouj or moutabal, kebbeh,

sambusak, stuffed grape leaves and of

course the Lebanese saj bread.

Mezze, that is an array of small hot and cold dishes and dips, are encountered throughout the region.


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Why is saffron expensive?The saffron crocus has been cultivated for more than 3,000

years and is used as a spice, colouring and medicine. It is

the world's most expensive spice by weight and is obtained

from the stigmas of the blue saffron crocus, which must

be removed by hand on the same day that the flowers are

picked. The flowers are all blooming simultaneously, so

when the stigmas have been sorted, they must be dried

quickly so that they do not fall apart or go mouldy. It takes

100-200 flowers to produce one gramme of dried saffron.

The most important countries for saffron cultivation are

Iran, Spain, India and Greece. Iran is responsible for around

90 per cent of the world's production. If the harvest is poor

in Iran, the price on the world market rises.

Yoghurt and fermented milk products occurred spontaneously in Central Asia during the Neolithic Age (10,000-2,000 BC), but historians are convinced that yoghurt was also known in the Middle East and India. Turkey is accepted as its land of origin and so it has retained its Turkish name of "yoğurt" in most languages. India's Ayurvedic writings, which are 8,000 years old, emphasise the health benefits of drinking milk, and in contemporary Indian cuisine there are more than 700 different types of yoghurt and cheese products.

Ayran is a mixture of yoghurt, water and salt which is often flavoured with garlic and pepper (the water is sometimes replaced by the liquid from cucumbers). In Arabic it is called Laban while in Iran it is Dugh. Ayran is a drink to accompany a meal and is a strong competitor to soft drinks.

Lassi is a traditional South Asian drink, originally from India/Pakistan. To make it, you mix yoghurt, water, salt and spices such as ginger, cinnamon, nutmeg, chilli, cumin and coriander into a foaming drink. There is also sweet lassi, which contains sugar and rose water or fruit juices. Saffron lassi is a speciality of Rajasthan, the largest state of the republic of India.

Yoghurt –an ancient life force

basic flavoursTaste has four basic components: sweetness, saltiness,

sourness and bitterness, plus a fifth component, umami,

which is related to glutamate–a sodium salt, used to

enhance food flavour. Umami accentuates other flavours

and is found naturally for example in soya sauce, miso, fish

sauce, dried mushrooms, sun-dried tomatoes, fermented

beans, air-dried ham and aged cheese.

Tastes should always relate to each other harmoniously.

Suitable combinations are sweet & sweet, sweet & sour,

sweet & salty, sweet & bitter, salty & sour, salty & bitter. Com-

binations that do not work are bitter & bitter, sour & bitter.


The world-famous French cuisine is

associated with extreme elegance and

refinement, and a culinary art whose

development was influenced by some

highly contrasting social and political

eras. The modern version of haute

cuisine was defined by Georges Auguste

Escoffier (1846-1935) and it is now an

international designation for food of

exceptional quality. Cheese, wine, white

bread and red meat feature prominently

on French menus. Classic dishes are

Moules frites (mussels with chips/fries),

Chèvre chaud (hot goat's cheese on

toast), Steak frites (steak with chips/

fries) and Pot-au-feu (beef casserole with

mixed vegetables).

It is still possible to tell the different

cuisines of Europe apart, although

similarities will be found when comparing

them with cuisines from other parts of

the world. The main sources of carbohy-

drate are potatoes, together with wheat

flour as used in pasta, bread and pastry.

In Italy and the Balkans a lot of polenta

(cornmeal) is also found. Beef and pork

are very popular in cooking. Much use

is made of dairy products and the many

accompaniments include a big variety

of sauces, and not to forget the quality

wines produced in many countries.

The renowned Mediterranean

cuisine is often associated with Italy

and is characterised by the fresh ingre-

dients of which that country has a wide

variety: fruit, vegetables, legumes,

nuts, olives, etc. Many products are

now well-known internationally, such

as Italian olive oil and cheeses such as

Parmesan, mozzarella and Gorgonzola,

as well as charcuterie products like

mortadella, salami, Parma ham and

many more besides. Also part of Italy's

food culture is its espresso coffee and

a wide variety of wines.

euRoPean CuIsIne

Peasant FooD InteRmIngLeD WIth haute cuisine


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'Haute cuisine' originated in 17th century France and is now the

international term for food of exceptionally high quality, referring

mainly to dishes served in restaurants.


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A high proportion of Spanish dishes

contain fish, shellfish and lentils of

all kinds, and copious use is made of

onions, garlic, peppers and fresh herbs.

Characteristic Spanish dishes are paella,

tortilla and various kinds of tapas.

Forests and a cold climate have had a

marked effect on the food of Scandina-

via, especially Norway, Sweden and Fin-

land, and game, mushrooms and berries

are common ingredients, while milk and

dairy products are also extremely com-

mon. With a coast that runs the entire

length of Scandinavia and a large num-

ber of lakes, fish and shellfish are often

on the menu. Denmark is known for its

pork, its smørrebrød or open sandwich-

es, Danish meatballs and the splendid

kransekage, literally "wreath cake".

When it comes to food, Russian

cuisine can be regarded as part of

Europe. Since there are many different

ethnicities in the country, its menus

naturally reflect this and cover a wide

range, from luxurious Russian caviar

via soups and pirogi (meat or fruit

turnovers) to commodities such as

grain, potatoes, cabbage and root

vegetables. Russian pirogi can be

large and pie-like or a practical portion

size and are filled with absolutely

anything. As well as pirogi, hot soups,

especially borscht, play an important

part in Russian cooking.

Ingredients

Boiled lentilsFried vegetables (courgette, onion, tomato, pepper) (Tetra Recart 380g) 3-4 Chorizo sausages in piecesA dash of olive oil (from Tetra Prisma package)Bay leaf2 cloves of garlic1 onion, choppedVegetable stock (Tetra Brik package)Salt Preparation

Pour olive oil into a saucepan with the bay leaf, garlic and the chopped onion. Cook it on low heat for some minutes.

Add chorizo and a few minutes later the boiled lentils, previously washed. Continue cooking on low heat for some minutes, and then add the fried vegetables and vegetable stock till it covers everything. Stir and boil for five more minutes. Finally, taste if it has enough salt.

Source: M. Sánchez

Lentils are cheap, simple to use and very good and nutritious.

Lentils with chorizo from Spain

"Appetite comes with eating." (French proverb)

Cooking paella in London Pirogi play an important part in Russian cooking.


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British food is characterised by its cu-

linary conservatism rather than by any

signs of its contacts with other cultures

during its centuries of colonialism.

Even so, the country's restaurants sel-

dom promote British dishes, tending

more towards international cuisine.

Pubs, however, are quite distinctive

and it is there that British food is

mainly found. Fish & chips, Steak and

kidney pie and A ploughman’s lunch

are probably the dishes most associated

with English food.

Ingredients

1 kg of potatoes4 eggplants (aubergines)4 large zucchinis

Filling

1 cup olive oil (250 ml)1.5 kg minced meat 1 large onionparsley and dill500 g tomato saucesalt and pepper230 g Feta cheese, crumbled

Béchamel sauce

200 g butter1 cup oil (250 ml)6 tbsp flour1.5 litre milksalt and pepper150 g Gouda cheese, grated or in slices

Preparation

Day 1: Cut peeled potatoes, eggplants and zucchinis into round slices. Fry them and put in colander overnight to drain the oil.Day 2: Fry the onion in olive oil, add the mince and fry it too. Add tomato sauce, parsley, dill, salt and pepper. Leave for 15 minutes to boil.

Béchamel sauce: Melt butter and oil in a big pot, add flour while stirring, then add milk and continue stirring. Season with salt and pepper.

Use an oven tray, 30x40x5 cm, and cover bottom with the potatoes.

Add a layer of zucchinis, a layer of minced meat and half the Feta cheese. Continue with eggplant slices, another layer of minced meat and the remaining Feta cheese.

Pour the béchamel over all and cover with the Gouda cheese on top. Bake at 150°C for 1 hour.

Source: M. Sigala

Greek Moussaka

European cuisine: Peasant food intermingled with haute cuisine

Germany has a versatile food and drink

culture with different regional cooking

styles and culinary specialities. The

traditional cuisine includes pork dishes

with various potato side dishes.

A ploughman´s lunch.

Germany is known for its variety of

breads and has the world’s largest

selection of sausages. Mustard is a

popular spice that has been used since

the 10th century.


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The long drawn-out continent of South

America contains everything from grass-

land savannahs and fertile agricultural

lands to rainforest and snow-clad moun-

tain chains. The conditions under which

crops can be cultivated vary enormously

and affect what is eaten in each region.

Historically the food of Latin America has

been influenced by native inhabitants,

Portuguese, Spaniards, Africans, Dutch as

well as others. But what can be said to be

common to all is juicy grilled meat, maize

and beans, chimichurri sauce with its hint

of garlic, spicy savoury turnovers and a

wide variety of tropical fruit.

Coriander, chilli, garlic,

lemon, maize, quinoa, lentils,

avocado: basic ingredients of

Latin American cooking.

Meat production is important in

both Argentina and Brazil, while in

the countries bordering on the major

oceans fish plays a big part. The

climate and vegetation are generally

favourable for wine production, the

largest wine producers being Chile

and Argentina. Much of the world's

coffee is grown in Latin America, prin-

cipally Colombia and Brazil, and it is a

major part of their economies.

Empanadas, chimichurri, ceviche and

tamales have become popular all over

the world. An empanada is a turn-

Highly spiced and very colourfulLatIn ameRICan CuIsIne

Haas & Hahn is an artistic duo who uses art as a tool to inspire, create beauty, combat prejudice and attract attention. (Santa Marta, Rio de Janeiro) (Haas&Hahn for favelapainting.com)

Growing coffee is a major part of the economies in South America.


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over filled with cheese, meat, chicken

or something sweet but it may also

contain hardboiled eggs, raisins and

olives. Chimichurri is a barbecue sauce,

often made from parsley, garlic, chilli,

olive oil, oregano and vinegar. Tamales

are made from corn dough filled with

meat and chilli sauce and wrapped

in a banana or maize leaf. There are

also sweet tamales. A popular filling is

strawberries. Ceviche is a fish dish in

which raw fish is marinated in, for exam-

ple, lime, coriander and chilli. Ceviche

originates from Peru but is made in dif-

ferent ways throughout the continent.

A cook in Latin America has a wide variety of nature's riches to choose from, including a great selection of tropical fruit, many of which are relatively unknown in other parts of the world, for example; cupuaçu, acerola, cashew, carambola (star fruit), sugar-apple, graviola, tamarind, jackfruit and many more.

Tacos, nachos, guacamole, etc. have

given Mexico its place on the world's

food map. Like many other Mexican

dishes, they are not entirely native

but have been influenced over a long

period of time by neighbouring cul-

tures, but the true Mexican experience

comes from chilli and nothing else.

Highly spiced and very colourful

Ceviche is a dish with marinated raw fish.Making tortillas in Guatemala.


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Brazil is a melting pot of people from

Portugal, Africa, Italy, Spain, Germany,

Poland, Syria, Lebanon and Japan,

who have combined to produce a

national culinary style with regional

variations. Feijoada, a stew made from

black beans and meat, is regarded as

Brazil's national dish.

Argentina's cuisine can be compared

to those of Spain and Italy and has a

fondness for large amounts of pasta.

All its dishes contain a lot of meat, es-

pecially beef. Asado is both an enter-

tainment and a way of grilling different

kinds of meat and is often served with

a cold chimichurri-salsa.

Patagonian dessert from Chile

Ingredients

1 litre milk4 eggs2 tbsp of cornstarch380 g red apple compote (1 Tetra Recart package) ½ cup of murta* or raspberry1 cup of sugar (125 ml) Preparation

Heat ¾ litre of the milk with the sugar. Dissolve the cornstarch in remaining milk and add it to the warm milk. Bring to boil, then put aside. Divide yokes from egg whites in separate bowls. Lightly whisk the yokes for a couple of minutes and add them to the milk mixture.

Preheat oven at 180°C. Pour the mixture into a Pyrex bowl and cook in oven for 30 minutes. Check it during the last 10 minutes. When cake is ready, top it with the red apple compote and berries. Beat egg whites until they are stiff. Spread over the compote and berries and place in the oven for another 10 minutes.

Source: R. Alvarado

Murta (Ugni molinae) is a shrub with several names, for example Chilean guava and strawberry myrtle. It is native to southern Chile and Argentina and has been used for centuries by the Mapuche Indians as food and medicine.

There are said to be 491 traditional

dishes in Peruvian cuisine and it has

been described as the best country in

Latin America for food. Every kind of

landscape has an ingredient to offer:

fruit from the jungle, fish from the

coast, quinoa from the mountains, and

many more.

Asado is often served with chimichurri-salsa.Quinoa (a staple food of the old Inca Empire) is a nutritious plant with high protein content.

Feijoada is a stew made from black beans and meat.

*


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Closures from sugar caneTetra Pak can now offer the latest innovations

for closure technology in bio-based plastic

manufactured from sugar cane. These bio-

based caps have the same functionality and

recycling properties as traditional plastic caps

made from petroleum while respecting the

environment.

Drink and eat colourfully!The more fruits and vegetables that are mixed to produce

a juice or a meal, and the stronger the colour they have,

the more beneficial they are and the better the defence

against free radicals in the body.

Did you know...that peanuts belong to the

legume family, together with

peas, beans and lentils? So

a peanut is not a nut, and

therefore most people with a

nut allergy can eat peanuts.

Sweet peppers (Capsicum) are related to

the nightshade or potato family. There are

several types of peppers, which differ widely

in taste and appearance, such as paprika,

chilli pepper, cayenne pepper, aji amarillo

chilli, peperoncini, jalapeño and others. Some

are the size of peppercorns while others have

fruits weighing several hectogrammes. The

ripe fruits can be yellow, orange, red or dark

purple, while the unripe fruit of all varieties is

green and has the strongest taste.

Their strength is derived from capsaicin,

which is measured in Scoville Units. Paprika is

between 0 and 100 Scoville Units, jalapeño is

2,500 - 5,000 and pure capsaicin is 16 million.

The hottest type of chilli at present is the

Trinidad Moruga Scorpion which has been

measured at over 1.2 million Scoville Units.

Strong, stronger, strongest

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Broccoli Cabbage Black Kale

Spinach Corn White Cabbage Green peas

Pear Onion/garlic Asparagus Apple

Black currant Cherries Blueberry Cranberry

Tomato Water melon Guava Papaya

Carrot Apricot Mango Goji

Orange Clementine/Satsuma Peach Pineapple


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A sian menus include lots of vegetables combined with

meat and, especially in Japan, fish. It goes without saying

that the basic ingredients are noodles and rice. Food is often

cooked very quickly but preparation can take a long time, with

many ingredients that require chopping, shredding or prepar-

ing in some other way. Meal order is not as strict as in western

countries. A number of small dishes are served at the same time

and everyone eats from them all. The key word is balance, with

strong and mild elements that complement one another. The

standard accompaniment for Asian food is green tea, but in

Japan Miso soup is also popular.

Chinese food is as variegated as the country is large. Common

to many of its dishes are soya beans and the numerous different

ways of using them, while vegetables, especially cabbage,

water chestnuts, bamboo shoots and onions are found in most

dishes, along with ginger and garlic. In southern China you will

find a variety of steamed bundles and mild wok dishes, while

western China favours hot spices such as chilli and Szechuan

pepper. Eastern China's Jiangsu or Huaiyang cuisine is known

for its distinctive style and taste. In the Northern provinces

people use more dairy products because here you find China's

"Cow Belt", with most of its dairies. Chinese food has spread

throughout the world and become very popular.

Japanese culture was deeply influenced by China. Japan was

trading with China and Korea already in the 3rd century. Being

an island kingdom is reflected in its food traditions. Fish, shell-

fish, kelp and wrack (both types of seaweed) often appear on

the table, but historically dairy products were scarce. Japanese

dishes are generally mild but can be spiced up with wasabi or

Japanese horseradish. What is most noticeable about Japanese

cooking is that it looks good as well as tasting good: taste, con-

sistency, shape and colour are very important. Sushi is simple

food that has great aesthetic value. Sake, the traditional rice

wine, is not so common any more, as the younger generation

finds it too strong.

A balance of sweet, sour and heat

asIan CuIsIne

To the Chinese people, a balanced meal is the combination of vegetables, meats and grains, like rice or noodles.

Milk in safe, aseptically filled cartons can be transported over long distances without refrigeration.


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Thai cuisine contains an amazing

variety of flavours, with extreme heat,

sourness, sweetness and lots of umami

(the fifth taste) from the traditional fish

sauce that is included in almost every

dish. As in Japan, it is important to

have harmony between the taste and

the way the food is arranged. Roasting

and deep-frying were learnt from the

Chinese and many of the spices come

from India.

Traditional cooking in Korea draws

on the food of its neighbouring

countries. Garlic, soya and chilli are

used extensively but not so much that

the food tastes as strong as in Thai-

land or India. Kimchi is a strongly fla-

voured purée of fermented vegetables

containing lactic acid bacteria that

has acquired a reputation far beyond

Korea and accompanies almost every

meal.

India is known for its multitude of

cuisines owing to the different com-

munities and their approach to food.

It is its spices that make Indian cuisine

unique. Most Indians have extensive

knowledge of the ways that spices

can be prepared and preserved. For

non-Indians, curry is synonymous with

Indian cooking but for Indians them-

selves the most important spice mix-

ture is garam masala or "hot spice,"

which usually contains cinnamon,

cumin, cloves, nutmeg and cardamom.

No Indian meal is complete without

chutney, a mixture of fruit or vege-

tables with vinegar, yoghurt, sugar, salt

and spices.

Tom Yum Kung Nam Khon* from Thailand

Ingredients

8-10 prawns (or shrimps)2 cups of soup broth (450 ml)1 stalk of lemon grass1 cup of straw mushroom (225 g)5 kaffir lime leaves 1/3 cup sliced galangal (75 g)1 tbsp fish sauce 1 cup of UHT milk (225 ml)1 tbsp Thai chilli paste 1 tbsp lemon juice3 crushed red chilli (optional for spicy taste) Preparation

Mix all ingredients, (except for shrimps, milk, fish sauce and chilli) and let them boil for a few minutes. Then add the rest and heat it up. Serve with jasmine rice.

Source: T Junhom

* Thai prawn soup with lemon grass

India’s growing middle class glances at the world when they want to try new foods. Although most Indians are vegetarians today, the eating habits of millions of them will change in the future and encompass much more than typical Indian food.


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* Thai prawn soup with lemon grass

Tea–who invented it?

Beloved pepper with citrus flavourSichuan pepper is widely used in

Chinese cooking. The spice is named

after the province of Sichuan, where

it is also cultivated. The unique aroma

and flavour of Sichuan pepper is

surprising. The taste is harsh, with

slight lemony overtones and creates

a tingly numbness in the mouth and

an oily aftertaste. Sichuan pepper is

not related to pepper but with citrus

fruits like orange and lemon. The

fruits grow on small bush trees and it’s

the shell pod around the seeds that

are used. In Japan the fresh leaves

are mostly used, as they are milder

and have a more pronounced citrus

flavour than the shell pods.

Coconut water is the clear liquid that is found inside the young, green coconut. A single nut can contain 500ml of ready-to-drink liquid. Coconut milk, however, is the liquid that comes from the white coconut meat when it is shredded and squeezed.

Coconut water is one of nature’s most refreshing beverages. It has been consumed in the tropics for hundreds of years before it begun to spread across the world because of its health benefits. Brazil is by far the largest market for packaged coconut water, followed by the USA. In Europe this nutrient-packed beverage is making steady inroads.

Nature's own isotonic

Coconut & cranberry flush(To maintain good urinary health)

1 cup coconut water1 cup cranberry juice

Blend well and serve immediately.

Legends tell us about the origins of tea. For example, the Chinese emperor Shennong, who drank the first cup 4,000 years ago when some tea leaves fell by mistake into a container of boiling water. The emperor tasted it, was delighted with the flavour and people started cultivating tea bushes. Another legend tells the story of an Indian prince, Bodhidharma, who, 1,500 years ago, became a Buddhist and travelled to China. While meditating one day, he became tired and took some leaves off a bush and started chewing them. He found the tea leaves stimulating and was able to continue meditating. Soon Chinese tea spread to Japan, and during the Tang dynasty (618--906) tea became China's national drink.

• Afterwater,teaistheworld'smostcommondrink.

•Teacontainsahighlevelofantioxidantswhichcanprotectagainstillnessandcombatageing.

•Teacontainsteinwhichhelpspreventtiredness,aswellastheaninewhichhasacalmingeffect.

•Teacanbedividedintosixmaincategories:greentea,blacktea,oolongtea,whitetea,darkteaand yellow tea.


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Milo is a chocolate beverage which is produced and drunk all over the world but which originates in Australia.

made from yeast extract, which is a

by-product of beer production. Many

Aborigines, the original inhabitants of

Australia, maintain their ancient food

traditions. The Aborigine diet, which is

very balanced and nutritious, includes

fruit and plants from the rainforests,

macadamia nuts and game from kan-

garoos and emus.

Sheep farming and wine growing are important industries in Australia and New Zealand.

Australian cuisine has been created

by those who have settled in the coun-

try and with a very mixed population

there is room for a great variety

of food traditions. Historically it was

largely based on traditional British

food, such as pies and fish and chips.

The modern cooking is much glo-

balised, in household cooking as well

as in restaurants and food service,

and Middle Eastern along with Asian

ingredients are happily blended with

traditional European food. A typical

Australian accompaniment to food

is Vegemite, the registered brand

name of a salty brown paste used

as a spread on bread and toast. It’s

A Boomerang is a curved, flat throwing stick used chiefly by the Australian Aborigines for hunting, and often of a kind able to return in flight to the thrower.

A mirror on the worldoCeanIan CuIsIne


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Hangi is the traditional Maori cooking method.

New Zealand's food is characterised

by its variety and freshness. Like its

neighbour, Australia, its cuisine was

inspired by both European and Asian

food immigration, but it also contains

elements of Polynesian food and

the traditions of its first inhabitants,

the Maoris. Lamb and beef are a

major part of the diet, as are fish and

shellfish. Kiwi fruit are used extensively,

both in salads and as decoration on

tarts and desserts, for example in

slices on the national dessert, pavlova.

Traditional Maori cooking uses a

hangi oven on ceremonial occasions.

A hole is filled with very hot stones,

on which meat or fish and accom-

panying vegetables are placed and

then covered, before being steamed

for several hours. New Zealand's

wines are possibly even better known

than its cooking, especially its excel-

lent whites.

Chinese gooseberry (Actinídea deliciosa) was renamed Kiwifruit for New Zealand’s export market and became an international success.

Pavlova cake from New Zealand

Ingredients

6 egg whites1.25 cups (315 ml) caster sugar 2 tsp corn-flour 1 tsp white vinegar 0.5 tsp vanilla extract 300 ml whipping cream 2 tbsp icing sugar, sifted Fruit to decorate; bananas, kiwi fruit, strawberries, passion fruit

Preparation

Preheat oven to 120°C. Line an oven tray with foil or baking paper. Brush it with melted butter and dust with corn-flour. Mark a 24cm-diameter circle on paper/foil. Whisk egg whites hard until soft peaks form. Gradually add sugar while beating until meringue is thick and sugar dissolved. Add corn-flour, vinegar and vanilla and whisk until just combined. Spoon meringue onto paper/foil within the marked circle.

Bake in oven for 1.5 hours or until meringue is dry to the touch. Turn off oven with the door ajar to cool completely, and then transfer meringue to a serving plate. Whisk cream and icing sugar until soft peaks form. Spoon the cream onto the pavlova and decorate with sliced fruit.

Pavlova is believed to have been created in honour of the Russian ballet dancer, Anna Pavlova, following a tour to Australia and New Zealand in the 1920s. The nationality of the dish’s creator remains a source of argument between the two countries, with formal research indicating it’s a New Zealand dish. Pavlova is frequently served during celebratory and holiday meals.


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The massive amount of immigration

to the USA has resulted in a diver-

sified food industry and a fantastic

array of foods that are available.

Although it is often associated with

fast food and its restaurants, the USA

also has a genuine food tradition of

its own with major variations. This in-

cludes dishes that are prepared from

scratch with great knowledge and

care, such as the classic turkey with

stuffing and impressive desserts like

cheesecake and key lime pie.

The northern states have a simple,

robust cuisine with traditions that

derive from the food of the native in-

habitants, for example, a hearty bean

soup. The Midwest's food culture has

much that is reminiscent of Scandi-

navia, with its meat, root vegetables,

dairy products, berries and mush-

rooms, while in the southern states

food is hotter and spicy and shows

the influences of Creole and African

food cultures. The popular Tex-Mex

menu has its origins here and is a

combination of Texan food and

Mexican traditions. Sweet potatoes

also come from here and were intro-

duced by immigrants from Africa.

California's mild climate supports

intensive production of fruit, vege-

tables, meat, dairy products and

wine. A very health-conscious pop-

ulation make this an obvious place

for ecologically-produced food, and

products carrying the label "Organic"

are found in virtually all food shops.

Mexican and Spanish dishes are also

very influential here, as is Asian food.

Everything is heRenoRth ameRICan CuIsIne

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Everything is heRe

A great deal of the world’s food cultures

is represented in the diversified array of

American food and drink.

American Hamburger with coleslaw

Ingredients

400 g ground beef 4 Hamburger buns or toast Lettuce, shredded4 tomatoes in slices½ red onion in slices3 tbsp Worcester sauce or chilli sauce 3 tbsp mango chutney

Coleslaw

150 g mayonnaise1 tsp French mustard 100 g cabbage, shredded100 g carrots, shredded1 tbsp orange juice concentrateSalt, pepper

Preparation

Shred cabbage and mix with ½ tsp of salt and leave for a few hours to soften. Pour off the liquid and mix cabbage with carrot, mayonnaise, mustard and orange juice concentrate.

Mix Worcester sauce and mango chutney and add to the mince. Shape mince into four burgers and fry them until they are cooked through. Sprinkle with salt and pepper.

Assemble burgers, buns, lettuce, tomato slices, red onions and some coleslaw on top or in a separate bowl.


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Canada's food culture is very versa-

tile. The western regions have been

inspired by the cooking of Germany,

Ukraine, Poland and Scandinavia,

while the traditional food of Eng-

lish-speaking Canada is closely related

to that of Great Britain and the USA.

As you would expect, the food culture

of French-speaking Canada originates

Hearty Canadian Pancakes

Dry ingredients

1 cup whole wheat flour½ cup ground flax½ cup oat flour2 tsp baking powder½ tbsp sugar1 tsp cinnamon

Wet ingredients

2 cups Natura, fortified, unsweetened soy milk1 tsp vanilla2 large eggs

Preparation

Combine wet ingredients and dry ingredients in separate bowls. Then mix everything together. Ladle desired size onto lightly buttered frying pan and cook on medium heat for 2-3 minutes, until bubbles form on surface. Serve with real maple syrup and fresh fruit!

Source: R. Doll

in French cuisine. In Arctic Canada trad-

itional dishes include large amounts

of smoked meat and fish, such as

reindeer, hare, musk ox, bear, roe deer,

whale and seal, as well as fruit and

berries. Canada is famous for its maple

syrup and in spring, maple syrup fes-

tivals and pancake breakfasts are held

throughout the entire country.

A small sample of Canadian foods: Oka cheese, Peameal bacon, and Poutine.


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When you prepare a recipe in your

kitchen, you know more or less how it

will turn out, but when new ingredi-

ents are combined and processed

in a food factory, the results can be

unexpected. If a manufacturer does

not have the resources to test new

product ideas or ingredients, help

is available from Tetra Pak's Product

Development Centres (PDC). These

A food's flavour should harmonise in strength with that of the accompanying wineCultural developments in food and wine

have created classics that go perfectly

together, for example:

Lobster and champagne

Entrecôte and Shiraz

Stilton and port

Spare ribs and Zinfandel

Lamb and wines from the Rhône

Quality wines and wines for cooking are

all available in convenient and easy-to-

open and recloseable packaging from

Tetra Pak.

About milk

Milk is a great food source containing 18 of 22 essential nutrients that

we all need on a daily basis. For more than 50 years Tetra Pak has been

involved in school milk and school feeding programmes around the

world to promote children’s health and education. In 2012, 67 million

children got milk or other nutritious drinks in Tetra Pak packages in

schools.

have experienced food technologists

and process engineers ready to try

out and evaluate product ideas on a

small scale using commercial equip-

ment for processing, packaging and

powder handling. Tetra Pak has ten

test centres around the world with

cutting-edge expertise in the fields of

dairy products, beverages, ready-pre-

pared meals, cheese and ice cream.

Creative product tests at

Your service!


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A MEAL IS MUCH MORE THAN JUST FOODFor most people, meals are generally eaten at set times and take place daily. The

names of meals and times when they take place have changed throughout history

and there is an increasing number of international variations. The importance

attached to a meal also varies; in Northern Europe, for example, it is given much

less prominence than in Mediterranean countries.


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During a meal we use the food and drink to convey our

ideals and our fellowship with others.

Food is:

• Rawmaterials,ediblesubstances,

nutrition

• Preparation,technicalprocesses,

cooking

• Temperature,consistency

• Safety,hygiene A meal is:• Consumptionoffoodanddrink

as part of one's culture

• Offeringfoodandtheartof

being a good host

• Fellowshipandtablemanners

• Tablesettingandroomenvironment

• Arestaurantvisit (Source: Richard Tellström, Swedish meal researcher)

According to research, it is the amount

of energy consumed that determines

whether something is a "meal" or a

"snack." Breakfast, lunch and dinner

should contain the largest amounts of

energy and are therefore categorised

as meals. Other occasions for eating

should contain less energy and thus be

described as snacks. Over a 24-hour

period we probably satisfy all our food

needs, with breakfast, snack, brunch,

lunch, snack, afternoon tea, dinner,

evening meal, supper, late night snack.

There has been a great change in how

people take their meals in the last fifty

years. Among the reasons for this are

the expanding global middle class,

time-pressured lifestyles, greater avail-

ability of processed and ready-made

food, but also national nutrition and diet

recommendations in the form of food

pyramids and balanced diet plans, etc.

Not just satisfaction, nutrition and healthFood and meals are not just about the

body getting the nutrition it needs,

but about much more, for instance

pleasure, feeding the senses and

getting together with others, all of

which increase our eagerness for life.

Food can also be comfort, possession

and abuse, and not infrequently also, a

matter of morals, religion and politics.

A good meal

– meets people's energy and nutrition needs

– promotes health and wellbeing

– contributes to ecological, social and economically sustainable development

– provides relaxation in a comfortable environment

– tastes good and is attractively prepared and served

– conveys feelings of pleasure and belonging

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Breakfast is regarded as the most

important meal of the day, so skipping

it is not a good idea. However, it is

not breakfast itself but what it consists

of that can decide how the day goes.

Breakfast should constitute 25% of

your daily food intake and contain car-

bohydrates, protein and fat, for exam-

ple dairy products, eggs, fruit, cereals,

wholegrain bread. Making porridge

from wheat, corn, rice and grain is

healthy, simple and economical and

is becoming increasingly popular. For

anyone who finds it hard to get going

in the morning, a smoothie made from

fruit, vegetables, berries, yoghurt,

seeds, cinnamon etc., is a satisfactory

alternative that provides a good nutri-

tional balance.

Heredity, safety and social roots

make changing our eating habits

difficult.

BREAKFAST SETS THE TONE FOR THE REST OF THE DAY


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It is mostly in the west where breakfast

cereals are eaten. The biggest market

is the USA, followed by England (UK),

but Ireland has the world's highest

consumption per person. Children's

consumption of breakfast cereals is

increasing in many emerging markets,

which is both a good and bad thing

since unfortunately many products

contain far too much sugar.

Sütlaç, rice pudding from Turkey

Ingredients

1 litre cold milk1,5 teacups of rice1 litre water2 tbsp rice flour 2,5 cups granulated sugar (625 ml)Cinnamon

Preparation

Wash the rice and cook in a saucepan with 1 litre of water. Add cold milk, stir a few times and wait for it to boil. In the meantime, mix in a separate bowl the rice flour and 1 cup of water with 1-2 ladles from the boiling rice-milk.

Add this mix into the saucepan and boil for about 10 minutes while stirring it occasionally. Add the sugar, stir and let it come to boil.

Put the rice pudding into bowls in equal amounts. When cold, sprinkle some cinnamon onto them.

A wise choiceStudies show that people who eat a

good breakfast find it easier to keep

their weight steady. Part of the reason

for this may be that the same people

also tend to eat better during the rest

of the day, but it may also be that the

feeling of fullness persists and they

therefore find it easier to resist temp-

tation later in the morning. A good

breakfast stabilises your blood sugar

level so you have no need to snack. If

you skip breakfast, your sugar craving

increases and you soon replace the

small number of calories that you

saved. The design of the body is such

that it likes food to be spread out over

the day when we are most active.


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After a good, wholesome breakfast and perhaps a small snack

during the morning, the body needs refilling and so it is time

for lunch. Lunch is a meal that is eaten in the middle of the

day and is usually smaller than dinner.

LUNCH–FOCUS OF THE MIDDLE OF THE DAY

We not only eat to survive, food also has a relation-building function which is equally important. If you say no to a meal, you also say no to social interaction and belonging to the group.


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Many people skip lunch in order to

attend a meeting or make up for lost

time, but replacing lunch with, say, a

chocolate bar or something else sweet

is just as bad as missing breakfast.

Lunch can take many different forms.

A traditional Bengali lunch, for example,

could be made up of seven dishes. In

Denmark people usually have an open

sandwich – a slice of rye bread with

different toppings such as liver paté,

herring or cheese. In Germany lunch

is often a hot meal with soup and

dessert. In many Arabic countries

lunch is eaten between 1pm and 4pm

and is the main meal of the day, with

meat, rice, vegetables, sauces and

sometimes a dessert. In Argentina and

Brazil, too, the main meal is usually

eaten in the middle of the day and can

be anything from chicken, fish, meat,

pasta, beans and salad to a sandwich

brought from home or a hamburger

or pizza from a fast food restaurant. In

Holland, Belgium, USA, Canada and

many other places, it is common to

have a sandwich or other bread with

a savoury filling. In Australia the lunch

is rarely large as it is often getting hot

outside and one just recently fin-

ished morning tea... A sandwich with

chocolate milk is fine or a hamburger

in the Australian way, with a fried egg,

pickled beet root and pineapple.

LUNCH–FOCUS OF THE MIDDLE OF THE DAY

The world is full of people who like to have lunch at a global fast food chain.

Lunch is an abbreviation of the English “luncheon”,

which derives from the more formal “lunchentach”

and was first mentioned in 1580 according to the

Oxford English Dictionary.

Pie with cheese and wild garlic from Romania

Ingredients 1 package of thin pie sheets 500 g slightly salted cheese250 g buffalo cheese1 bunch of parsley3 plants of wild garlic4 eggs4 chopped green onions (white part only)200 ml milk100 g butter5 tbsp olive oil

Preparation

Defrost the pie sheets.

Crumble the cheese into a large bowl and add chopped onions, chopped parsley, chopped wild garlic and two eggs and whip together.

Melt butter in olive oil and coat each pie sheet. Place about 5 tbsp of the mixture on the longside of each pie sheet and roll them one by one while brushing them with oil. The pie rolls are placed in a round tray, outside-in in a spiral until the tray is full. Beat two eggs with milk and pour over the pie. Place in the hot oven, 180° C for 30-40 minutes.

(Courtesy of www.goodfood.ro)


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Lunch can take many different formsSince for many people lunch takes place during the

middle of the working day, it can either be eaten during a

work break or while you continue working. The difference

between those who have a lunch break and those who

don't may depend on culture, social standing, negotiating

strength or the type of work.

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(Wikipedia)

Cooking for healthy bones The Spanish Association Against Osteoporosis (AECOS)

organized a cooking workshop for healthy bones for its

members, in collaboration with Tetra Pak Iberia. A nutri-

tionist told participants about the importance of calcium

for our bones and how milk and other dairy products

are major sources of calcium. Participants tried a variety

of milk products from Tetra Pak customers in different

kinds of packaging and the workshop concluded by

cooking some calcium-rich dishes. The event received

great coverage on Spanish TV and in the press.

Eating is a social activity which

has also made its mark

on Facebook and other

social media, where it has

become popular to publish

a photo of food before it

is eaten.

Gastronomy, from the Greek gastros (stomach), is the science of the connection between food

and culture. A gastronome is someone who is interested in food and is an expert in the subject.

It is said that the olive tree needs quiet, solitude, drought,

stones and sun in order to grow and give a good harvest.

In other words, the quality of the olives depends on

climate, soil, care and not least growth. Olives should be

harvested when they contain the maximum amount of oil.

They must not be allowed to overripen, as then they drop

off the branches as windfalls. Olives that are damaged

begin to ferment and their acid content increases. The

best quality is obtained by picking them by hand.

An olive tree can live for a thousand years but the best

production time is when it is between thirty-five and

a hundred and fifty years old, when it can produce

70-100 kilos of olives in a season– the world record is 800

kg. It takes about 6 kg of olives to produce one litre of

olive oil.

Olives –good things come in small parcels

During the Greek and Roman empires olive oil was either

food, oil for the skin or fuel, depending on whether it

was from the first, second or third pressings. Today,

the best oil, extra virgin oil, is cold-pressed within 24

hours of picking in a chemical-free process. Virgin oil

comes from the second pressing. The oil that remains in

the olive pulp is extracted using different

industrial methods (hot pressing) and

various added ingredients may be found.


Tetra Pak

Most researchers, doctors and diet-

icians recommend eating regular meals.

However, opinions are divided about

how often you should eat and a strict

meal timetable does not suit everyone.

If you eat at three to four hourly intervals

you can avoid peaks and troughs in your

blood sugar level.

or want to give yourself a treat, con-

taining just the right amount of energy

in solid or liquid form and often in

convenient portion-sized packaging that

is easy to take with you. Cafés, bars and

small restaurants are springing up out of

nowhere. They not only sell coffee, tea

and cakes but often have a selection of

small hot and cold dishes that you can

take away or eat in, with a cosy environ-

ment and often free internet facilities as

SNACKS BETWEEN MEALS: CALMING HUNGER PANGS

What matters most is not the number

of meals and snacks but what and how

much you eat–so that your energy intake

and consumption are the same–that is

in balance.

Availability plays a big part in deciding

to have a snack. Retail shops carry a

wide range of ready-to-eat snack foods.

There is something for every occasion:

sweet, salty, or if you're feeling peckish

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an added temptation. Bars that only sell

salads or smoothies are a popular health

trend and offer convenient snack food.

Small-scale trade involving ready-to-eat

food prepared and sold in streets and

marketplaces around the world is flour-

ishing thanks to our lifestyles, in which

time is a scarce commodity.

Afternoon teaEven if you have had a good lunch in

the middle of the day, the hours until

dinner or the evening meal can seem

very long and make your blood sugar

level fall and your desire for sugar rise.

This is when Afternoon tea comes to

the rescue and it was probably why

it was first invented. In 19th century

aristocratic England, people were

unaccustomed to have dinner before

9 o'clock at night so Anna, the 7th

Duchess of Bedford, used to still her

hunger pangs with tea, sandwiches

and cakes in her room. The idea soon

caught on and quickly spread all over

the world as the British added to their

empire. Today, afternoon tea on the

British model is served in many hotels

and cafés around the world.

Filling their stomachs is important for family peaceChildren have small stomachs and high

energy levels and are sensitive to falls

in their blood sugar level. Their moods

and ability to concentrate fall immedi-

ately if they feel hungry, so snacks are

very important. Sales of ready-to-eat

snacks for children are increasing. This is

mainly because parents want to be re-

assured that their children are getting

the nourishment they need, and it comes

in neat carton packaging that is easy to

carry in their school and sports bags.

Many think a break in the afternoon with tea, coffee or juice and fresh bread with small, tempting cakes, pastries or tarts is one of the best things life has to offer.

The factors that drive snacking are convenience, wellness

and value for money, but they can easily be affected by a

weakening economy and consumer's spending power.

Lamingtons from Australia

Ingredients

125 g butter, softened1 cup caster sugar (250 ml)1/2 tsp vanilla extract3 eggs1 3/4 cups flour, sifted (440 ml)1/2 cup milk (125 ml)2 cups desiccated coconut (500 ml) Icing

3 1/2 cups icing sugar (875 ml)1/4 cup cocoa powder (65 ml)1 tbsp butter, softened1/2 cup boiling water (125 ml) Preparation

Preheat oven to 180°C. Grease a pan, 20cm x 30cm and 3cm-deep. Line with baking paper and leave an overhang on all sides. Beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well. Sift half the flour over the mixture and stir to combine. Add half the milk and stir to combine. Repeat with remaining flour and milk.

Spoon into the prepared pan and bake for 30 minutes or until a skewer comes out clean. Take it out but leave in pan for 10 minutes. Turn out onto a wire rack. Cover with a towel and set aside overnight.

Icing: Sift the icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.

Cut the cake into 15 pieces. Dip the pieces into the icing and toss in coconut. Place them on wire rack. Stand for two hours or until set.

An Australian classic. Most theories say it is named after Lord Lamington, who was governor of Queensland between 1896 and 1901.


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DINNER IS NOT JUST A MEAL

If you are comfortable working with food

and keep preparation simple so that you en-

joy both making and eating it, you will feel

better and gain more pleasure from it.

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For most people, dinner is the largest meal of the day and is eaten late in the afternoon or in the evening. In Britain, "dinner" is fairly formal, while "supper" is used to describe a less formal, simpler family meal. Some-times it’s also called “tea”. In most parts of The United States and Canada today, "supper" and "dinner" are considered to be the same thing.

We often put a bit of an effort into

preparing dinner, especially at week-

ends. We think about what is intended

by the meal, its ingredients and com-

position, who we will eat with, how

we ought to lay the table and how we

expect the dishes to be received by

the family or guests. Dinner is much

more than just food. It is relaxation,

pleasure and fellowship with others,

whether you eat with your family, your

friends or your work colleagues.

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Tetra PakFamily timeEating dinner together is also considered to be import-

ant in creating a stable family unit. Often the evening

meal is the only time when a family has the practical pos-

sibility to come together. Still one can see how the time

families spend eating as a group is decreasing. There are

many demands on the time a family can spend together–

late working hours, long commutes, leisure activities,

smart phones, computers, social media, TV. If we have no

time to talk to each other, this has an important effect on

our family's stability.

Special occasionsFor many people, organising a party is a pleasure. It

includes everything from planning and shopping to

consuming the food and drink. Food plays a major role in

many special occasions, for example Christmas, Ramadan,

Chinese New Year, Thanksgiving, Scandinavian Midsummer

celebrations, St Patrick's Day, Rosh Hashanah and a host

of others.

Television snacksThere is something about eating in front of the TV. About

letting yourself give into temptation and chewing as if you

are in a trance, hypnotised by good or not so good enter-

tainment. The idea is that it should be food that is easy to

make and easy to eat, preferably without cutlery. Pizza, pies,

quesadillas, tamales and other rolled-up food or wraps are

perfect for eating in front of the TV.

It is good for the family to eat together

– because:• Everyone has a wholesome meal

• There is less risk of the children becoming overweight

• School results improve

• Parents and children talk to each other more

• There is more opportunity to discover and discuss any problems

• Children feel more valued

• It reduces stress and tension in the home.

Source: Jeanie Lerche Davis, “Family dinners are important” http://www.webmd.com


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Food on the run Time and the opportunity to get together socially can be im-

portant in planning and undertaking a meal, but a main meal

does not always require a lot of preparation and take time

to produce. And fast food does not always have to be pizza

and burgers. Today's TV chefs and cookbook writers give us

lots of recipes that need no preliminary skills, produce good,

nutritious results and can be prepared quickly and easily in

30 minutes or less. If someone does not want, or is unable, to

prepare food themselves they can pick and choose from the

supermarket's array of ready-prepared dishes or put together

a meal from the selection of salads and "home-made" dishes

carried by an increasing number of stores. Recently, home

deliveries of food boxes containing a complete selection of

ingredients for one or more main meals, together with sug-

gestions on how to cook them, have become very popular.

Chicken Soup from China

Ingredients

2 eggs2 packages of Chicken Soup (Swanson in TBA250 ml)Green spring onions

Preparation

Stir the eggs together and pour into the chicken soup. Pour the mix in the steaming pot to heat until the egg mix is done.

For decoration, add some green spring onions on the top.


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Traditional Polish salad with mayonnaise

Ingredients

3 cooked carrots 2 cooked parsley roots1 small cooked celeriac3-4 dill pickles 1 onion2 hard boiled eggs1 apple1 carton of green peas or sweetcorn (Tetra Recart package)1-2 cooked jacket potatoes

Dressing

300 ml mayonnaise100 ml sour cream1 clove of garlic, crushed Juice from ¼ lemonSalt, pepper

Preparation:

Dice carrots, parsley roots and celeriac and mix in a bowl. Chop pickles and eggs. Blanche onion and chop it. Grate apples. Peel and dice potatoes and drain peas (or sweet-corn). Add all to the bowl. Mix the dressing ingredients, salt and pepper to taste and pour gently into the bowl. Leave overnight or for a few hours in a cold place.

Source: M. Adamska

Efo-riro, a traditional Yoruba dish from Nigeria

Ingredients

3 Bunches of spinach (2 packs of frozen spinach)2 Pounds beef (1 kg)1 pound beef tripe (1/2 kg)1 pound goat meat (1/2 kg)1 pound cow leg (1/2 kg)2 packages Peppe Terra (Tetra Classic Aseptic 65 ml) Mix of tomatoes, onions and red peppers3 Scotch bonnet peppers (Optional)1 tbsp locust beans (iru) 1.5 cooking spoons (ladles) of palm oil4 cubes of Maggi (beef broth)2 tbsp salt1 tbsp dry pepper1 tbsp crayfish powder3 cooking spoons (ladles) of groundnut oil for frying

Preparation

Wash and bring all meats to boil. Season with 1 tbsp of salt, 2 cubes of broth, 1 tbsp of dry pepper and boil till meat is tender. If using raw spinach, rinse and dry. Separate meats and stock into different bowls.

Heat up groundnut oil and fry meats till brown. Heat up palm oil and pour in Peppe Terra and fry. Add meat stock, salt, broth, crayfish powder, locust beans and leave to simmer for 5 minutes. Add fried meats and stir in. Add spinach and stir in. Leave to simmer for 2 minutes.

Source: B. Pratt

This dish is served in many homes and at parties, weddings and other gatherings in Nigeria. It works as a stand-alone meal or with carbohydrate accompaniments such as white rice, boiled or fried plantains, yams etc.

Carrero, meat stew from Argentina

Ingredients

¾ kg of beef stewing meat1 cup of flour (250 ml)2 onions, chopped2 carrots, chopped into cubes2 red peppers, chopped in julienne1 package of tomato paste (TBA 520 g)1 package of chopped tomatoes (Tetra Recart 250 g)6 tbsp of olive oil2 bay leaves 4 cups of hot water (1 litre)1 package of green peas (Tetra Recart 380 g)4 medium sized potatoes2 cubes of beef broth 2 cubes of vegetables broth ¼ of a pumpkin1 cup of soup pasta (250 ml)1 tbsp cayenne pepper1 tbsp oregano1 tbsp ground chilliSalt and pepper

Preparation

Slice meat into cubes, salt and pepper, and dredge them in flour. Heat the oil in a big pot and cook the beef, stir to avoid flour burning in the bottom. Add onions, carrots and red peppers and stir until onions are soft. Add tomato paste, chopped tomato, cubes of broth and bay leaves into the pot.

Add the cups of hot water and bring to boil, cover and simmer for one hour (until the stock is reduced to half). Add the potatoes sliced in quarters, pumpkin sliced in cubes and wait until it boils again. Then add the soup pasta.

Simmer until vegetables are cooked and then add the green peas. Boil the stew again and add oregano, ground chilli and ground red pepper.

Ready to enjoy!

Source: D. Martins


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Pastel de Elote, corn cake from Mexico

Wet ingredients

250 ml condensed milk (Tetra Brik Aseptic)1/2 cup sugar (125 ml)5 whole eggs at room temperature2 tsp vanilla 500 g natural corn kernels (1.5 container Tetra Recart)1 stick (8 tbsp) unsalted butter, melted

Dry ingredients

2 cups corn flour (500 ml of polenta)½ cup sifted flour (125 ml)3 tsp baking powder1 tsp salt

Preparation

Prepare two cake pans, greased and lined with waxed paper which also is greased and floured.

Place the corn kernels in a bowl and mash them.

Pour the condensed milk, sugar, eggs and vanilla into a large bowl and stir until well blended. Add crushed corn kernels and melted butter and stir.

Mix the dry ingredients in another bowl and add them to the wet ingredients and stir with a wooden spoon until all is well blended. Pour into the greased moulds and bake at 175°C for 30 to 35 minutes, or until done and toothpick comes out clean. Let cool on wire rack. Serve with a little eggnog.

Source: A. Medina

Borscht, Russian beetroot soup

Ingredients

0.5 kg fresh beetroot 100 g parsnip 100 g celeriac 300 g cabbage 2 carrots2 red onions1.5 l vegetable broth3 cloves of garlic3 sprigs of thyme2 bay leaves300 g sausagessalt and pepper whipped cream or sour cream

Preparation

Peel and shred vegetables and onions and fry them in butter or olive oil in a big pot for a few minutes on medium heat. Pour broth and spices into the pot and boil for 30 minutes. Cut sausages in pieces and boil them in the pot during the last few minutes. Season with salt and pepper and serve with cream.

Borscht is made with beetroot and is popular in Eastern and Central Europe. The soup is served in connection with culinary traditions, and in many variations. A typical Russian borscht consists of beetroot, meat, cabbage and sometimes potatoes and onions. It is usually served hot with whipped cream or smetana (a thick sour cream).

Semolina Pudding from Romania

Ingredients

1 litre milk4 tbsp brown sugar1 vanilla pod1/3 cup of wheat semolina (85 ml)1 cup berries, plus extra for decoration

Preparation

Pour milk in a thick bottomed pot with 3 tbsp of sugar and the vanilla pod split lengthwise. When boiling, remove the vanilla pod and pour in semolina while stirring until it thickens.

Boil the berries with a tablespoon of sugar until they get smooth as a jam.

In breakfast bowls or glasses, place a layer of semolina, a layer of sweet mixture and so on until it reaches the rim.

(Courtesy of www.goodfood.ro)


ขอให้เจริญอาหาร

Bon Appetite!

Buen provecho

Smaklig måltidAfiyet Olsun

Приятного аппетита

Poftă bună

Καλή όρεξη (Kali orexi)Velbekomme

Bon appétit

Itadakimasu

Sahtien

Jó étvágyat

Dobrou chuťHyvää ruokahalua

Mahlzeit

SmacznegoBom apetite

Vel bekomme

Labu apetīti

Buon appetito

Head isu

бон апети

맛있게 드세요

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Tetra Pak Magazine No.102 2013, ISSN 0346-3044. The Tetra Pak Group’s International Company Magazine is produced in Sweden and issued twice per year. The magazine is distributed to more than 150 countries and is available in Chinese, English, Finnish, French, German, Portuguese, Spanish, Swedish and selected issues in Japanese. Publisher: Christopher Huntley. Editor: Berit Schannong. Editorial board: Khaled Ismail, Berit Schannong, Paul Wharton, Rolf Viberg. Produced by: Tetra Pak International, Ruben Rausings gata, 221 86 Lund, Sweden. Tel +46 46 362948, E-mail [email protected] . Graphic design: Wahlgren & Hansson, Malmö, Sweden, www.woh.se. Cover: P Svärd/First Flight Communication, Malmö, Sweden. Translation: CBG-Konsult, Sundbyberg, Sweden / Bill Taylor, Thames Ditton, UK. Paper Cover: Arctic paper/Amber Graphic, 240 g. Paper Body: Arctic paper/Amber Graphic, 120 g. Print: ExaktaPrinting Malmö, Sweden. ISO 14001 and FSC Certificates.

AfricaDoro Wat, chicken stew from Ethiopia 8 Efo-riro, a Yoruba dish from Nigeria 46

Middle EastSütlaç, rice pudding from Turkey 35White beans with lamb from Turkey 12

EuropeLentils with chorizo from Spain 16 Greek Moussaka 17Pie with cheese and wild garlic from Romania 37Semolina Pudding from Romania 47Borscht, Russian beetroot soup 47Traditional Polish salad with mayonnaise 46

Latin AmericaPastel de Elote, corn-cake from Mexico 47Patagonian dessert from Chile 20Carrero, meat stew from Argentina 46

AsiaTom Yum Kung Nam Khon from Thailand 24Chicken Soup from China 45

OceaniaLamingtons from Australia 41 Pavlova cake from New Zealand 27

North AmericaAmerican Hamburger with coleslaw 29Hearty Canadian Pancakes 30

The Magazine includes the following recipes:

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Tetra Pak, ,PROTECTS WHAT’S GOOD, Tetra Brik, Tetra Classic, Tetra Evero, Tetra Fino,Tetra Gemina, Tetra Prisma, Tetra Recart, Tetra Rex, Tetra Top, and Tetra Wedge are some of the trademarks belonging to the Tetra Pak Group.

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2013...Russia and Belarus Tetra Pak A/O 8, Wilhelm Pieck str, 129226 Moscow Tel +7-095 787 8000 Slovenia, Croatia and Albania Tetra Pak d.o.o. Spruha 36, Trzin, 1236 Ljubljana, Slovenia