A Taste of Teva, The Teva Global Cookbook

A Taste of Teva The Teva Global Cookbook

Art Direction / Design: Studio Michal & Dekel, Anna Lukashevsky Recipe Editor: Chef Ayelet Latovitch Photography: Osnat Ben-Dov Stylist: Rotem Nir Inside covers: Image Bank, Visual Production: Orly Topel-Sharir / Kol-Miney Hafakot

Editorial Production and Management: Ayala Miller Editorial Production Co-ordinators: Aviva Magal, Rachel Yehezkel Teva - Corporate Communications Department

December 2005 © All rights reserved

The Teva Global Cookbook

Contents

ingredients

preparation

Running in the Family

12

Holidays

34

Family Gathering

54

Tradition

70

Landscape and Colors

104

Creating

130

Love and Memories

162

To Teva Gourmet Lovers around the Globe, “A Taste of Teva” is the culmination of the culinary excellence and creativity of Teva’s people around the world. Like any other project we undertake at Teva, it was led by global leaders with strong local influence and enjoyed the participation and cooperation of many gourmets willing to share their personal recipes with all of us. I am confident we will all be able to enjoy this international collection of recipes. This kind of worldwide collaboration and shared experience is what makes Teva a great place to work. To start off, here is Teva's Recipe for Success… Preparation time: 105 years Number of servings: 14,000 (recipe may be doubled…)

ingredients

preparation

1 world

1. Mix all ingredients together, taking special care to integrate

1 generous serving of leadership

vertically, until mixture is smooth in consistency, with a “global

1 dash of innovation

edge”.

1 heaping spoonful of operational excellence

2. Allow to rise (mixture may double in about 4 years), and grow with

1 full cup of strategic discipline

strategic depth (ingredients will be quite flexible and open to

1 portion of good health

change). Although its complexity will increase as it grows, sprinkle with high-quality, well-aged leadership and talent, and blend in professional skills and devotion to reach a balanced and successful result.

Note: Generic ingredients may be substituted for brand name products.

December 2005

3. Garnish with focus on customers and patients, and serve to a healthier world!

Israel Makov, President & CEO

Preface From the moment that Adam and Eve lost Paradise forever, just to taste a perfect, forbidden fruit, food has had great power over us. Who hasn’t experienced the flood of memories and associations that the scent of a favorite childhood food can unleash? Who, suffering a miserable cold, hasn’t longed for a grandmother’s special soup, with its profound and mysterious healing properties? In dark winters or sad moments, who hasn’t turned to those always reliable comfort foods? And what holiday would feel complete without the particular foods - prepared in just this or that specific way - that tell us for sure it’s time to celebrate? Food can remind us where we come from; and it can make us at home wherever we are. It can help us to delight a friend or to woo the one we love. Food, in short, is much more than physical sustenance for those of us fortunate enough to have it in abundance.

Around the world, the foods we eat may differ, but the feelings we associate with them are always connected to the places they come from and the people we’ve shared them with their personalities and peculiarities, their camaraderie and conversation. The Taste of Teva project was designed to help the Teva family get to know each other better, to share our personal tastes and stories, our cultural similarities and differences. Colleagues from around the world took the time to send in their favorite recipes - some of these recipes are complex and elaborate while others are surprisingly simple, and it was difficult to choose which recipes to publish in this cookbook. But in every case, what we find here is much more than a list of ingredients and instructions - the memories, stories, family and cultural traditions that accompany these recipes truly make them food for the palate and the soul.

This book was cooked up for you by Teva’s Corporate Communications Department with special thanks to Aviva Magal and Rachel Yehezkel. We want to thank all of you, around the world, who shared your recipes - and through them, a bit of yourselves.

We hope you will enjoy reading about and preparing these delicious dishes, which will bring “A Taste of Teva” into your own kitchen.

Ayala Miller, Director, Corporate Communications

Israel Makov

Omar Lara Hdez

Pickled Olives / 15

Mushrooms in Garlic Chili Sauce / 23 Hadas Perlstein Pasteliko - Spinach Pie / 24

Eliška Pechová

Kim Morrell

Roll Soup / 16

Nanny’s Perogies / 25

Shelly Cahlon Kikote Soup / 18 Ayde Cardenas Arias Capirotada / 26 Zipi Hershkovich

Kathy Jackson

Marinated Fish / 19

Goofy Cake / 27 Sabine Weil Cinnamon Waffle / 30

Hila Weil

Joyce Hawkins

Chicken Breast with Tomatoes / 20

Nut Roll / 31

Adriana Sabatés Herrera

Annette Mattiuz

Mole Poblano / 21

Shoo Fly Pie / 33

Margaret Veale Cajun Chicken / 22

Pickled Olives ISRAEL MAKOV / President and CEO, Teva Pharmaceutical Industries Ltd. / ISRAEL I was born to a family that worked in agriculture and loved it. I was very close to continuing the family tradition, since I studied in an agricultural high school and completed my undergraduate degree in agriculture at the Hebrew University. Although I chose another path, my love for agriculture has remained. My garden at home boasts an assortment of fruit trees, including 3 olive trees, each of which is over 100 years old. In my youth, I helped my grandmother pickle olives and now my grandchildren help me. Every year, we pick and preserve olives according to the family recipe.

ingredients

preparation

Stage 1:

1. Crack the olives by tapping a knife with a hammer or make a cut

makes 1 liter jar

Fresh olives

in them. Place in a bowl and cover with water. Keep for five days.

Water

Change the water every day. 2. On the sixth day, place the olives in a jar, press them down

Stage 2:

and add a 10% saline solution*. Ensure that the jar is airtight.

2 unpeeled lemons

Instead of the jar, you can use a plastic Coca Cola (or other

6 garlic cloves

carbonated drink) bottle that can be hermetically sealed. 3. Store the jar for at least 2 months in a cool, dark place. 4. It can be preserved in the sealed container for up to two years. Once it is opened, transfer the olives to a jar and add the lemons, garlic and pepper.

* To make saline solution: After filling the jar with olives,cover them with water. Pour the water out to a measuring jug. Add 1 tbsp of table salt for each cup / 225 ml / 7½ fl. oz. of water and mix well until the salt completely dissolves in the water.

Running in the Family

½ fresh hot pepper

14/15

Salt - 1 tbsp for each cup water

Roll Soup ELIŠKA PECHOVÁ / Key Account Manager, Business Unit Hospital and Specialities, Teva Pharmaceuticals CR / CZECH REPUBLIC I chose this soup that my grandma, mother and I cook, and which my daughter has also tried to make. This dish isn’t linked to any anecdote. For me, it’s just a symbol of a special Christmas Eve dinner and childhood memories. I hope people in other areas will also enjoy it.

ingredients

preparation

2 medium-sized carrots, finely chopped

1. Put the vegetables, mushrooms, garlic and water in a large

1 parsley root, finely chopped ½ small celeriac, finely chopped

serves 4

saucepan. Season and bring to a boil. 2. In the meantime, prepare the roux by melting the butter, adding

2 heads cauliflower, broken into florets

the flour and frying until golden, with constant stirring. Remove the

50 g / 2 oz wild mushrooms - best fresh

vegetable broth from the heat and, after about 5 minutes, mix in

3 garlic cloves, minced

the roux so that the soup is not too thick. Carry on cooking.

1.5 L / 2 ½ pints water

3. Preparing the roll: Put the egg yolk in a bowl with the plain flour,

2 tbsp butter

milk and a pinch of salt. Mix it together until a runny dough is

2 tbsp flour

formed. Beat the egg white to stiff peaks and fold it into the batter.

Salt, pepper

Put some oil in the frying pan and form some roll patties using a

Soup flavoring

ladle, then fry them on both sides.

Parsley or chives, finely chopped Roll: 1 egg, separated Handful plain flour 5 tbsp milk Oil for frying

4. In a bowl, dice the roll, pour on the soup and sprinkle on finely chopped parsley or chives.

ingredients

preparation

Kikote Soup SHELLEY CAHLON / Administrative Assistant, Human Resources, Teva Abic / ISRAEL

This recipe has been in my family for several generations. It is a very special soup that warms the body and soul. It is primarily served in the fall and winter (because it also prevents the flu). It is especially suitable for spicy/hot food lovers.

ingredients

preparation

½ cup / 110 ml / 4 fl oz oil

1. Heat the oil in a medium saucepan and lightly fry the fish. Add the

¼ smoked fish (Ringa) 2 hot green peppers, coarsely cubed

serves 6

pepper and cook for an additional minute. 2. Mix the garlic, paprika and tomato paste and add it to the

¾ garlic head, minced

saucepan. Add ¼ cup water and wait for it to boil. Add 5 cups

½ tbsp hot paprika

of water and wait for it to boil again. Add the turmeric, caraway

1 tbsp tomato paste

and soup powder.

7 cups water (pour the water into the saucepan gradually)

3. Meanwhile, mix a cup of water with the flour. When the soup boils, add the flour and water to the saucepan and mix until smooth.

¼ tsp ground turmeric

Wait another minute and a half and remove from the stove.

1 tbsp ground caraway

Bon appétit!

½ tbsp soup powder

16/17

1½ tbsp flour

Marinated Fish ZIPI HERSHKOVICH / Bookkeeper, Accounting Department, Teva Pharmaceutical Industries Ltd. / ISRAEL This dish originates in Eastern Europe. Whenever it is served, it takes me back to the days when I was a little girl standing next to my grandmother, peering into the pots and watching her hands while she prepared the fish. Afterward, my mother prepared the dish and she passed the recipe on to me. This fish recipe has become a hit in our family.

ingredients

preparation

2-3 salted fish (of the Herring variety)

1. Soak the fish in cold water (separately) for 3 hours and change

makes 1 liter jar

Water, to soak the fish

the water at least once. Pour out the water once the soaking is

About 3 cups of water for boiling

complete.

and add the bay leaves, English pepper and sugar. Mix until sugar

6-7 bay leaves torn

dissolves. Once the water has cooled, add the onion rings and

10-11 allspice peppercorns

vinegar.

1½ tsp sugar, to taste

3. Slice the fish and add them to the water when it is almost cold.

1 white onion, sliced into rings

The fish milk also has a vital purpose: Pour it into a bowl with a

1 tbsp vinegar, to taste

pinch of sugar and use a wooden spoon to crush and blend it. Place the mixture into the fish water, thereby making it thicker. 4. Store in the fridge for a day and a half to two days, preferably in a glass jar. Running in the Family

the number of fish)

2. Boil the 3 cups of water in a saucepan, remove from the heat

18/19

(the amount of water depends on

Chicken Breast with Tomatoes and Herbs HILA WEIL / Researcher, R&D Project, Teva Pharmaceutical Industries Ltd. / ISRAEL My husband is the cook and baker in our home. Our children know that the Sabbath meals are prepared by Dad, not Mom. My husband inherited his love for cooking from his mother - my mother-in-law - and she encouraged him to feel at home in the kitchen from an early age - chopping, mixing, frying and baking. The Weils have a family cookbook containing recipes collected by aunts, friends and neighbors. All of the recipes focus on ease of preparation, the availability of the ingredients in every home and the pleasure derived from cooking and eating. This recipe is no exception - this is an ideal recipe for a religious family because it is cooked on a Sabbath hotplate. It can be made shortly before Sabbath, using ingredients that are always at home. Placed it on the hotplate before the Sabbath candle lighting ceremony, and the succulent, aromatic chicken can be enjoyed after coming home from synagogue. That is why I chose this recipe - it is so easy that even a person like me, who does not cook at all, can enjoy preparing it successfully.

ingredients

preparation

4 chicken breasts

1. Flour the chicken breasts and fry lightly until the flesh is sealed

½ cup flour (enough to flour the chicken breasts) Oil for frying 4 tomatoes 2 garlic cloves 1 bunch parsley 1 to 1½ cups dry white or red wine, to taste

serves 4

(the breast turns white). Place the chicken breasts in a Pyrex dish. 2. Chop the tomatoes, garlic cloves and parsley. 3. In the same frying pan that was used to fry the chicken, lightly fry the tomatoes and garlic. 4. Add the chopped parsley and wine to the pan and stir briefly, until a sauce is formed. 5. Pour the tomato sauce over the chicken breasts. 6. There are two cooking options for this dish: a) Cover the dish with aluminum foil and place on the Sabbath hotplate for about one hour, or: b) Cover the dish with aluminum foil and bake on the middle rack of preheated oven at 150º C / 300º F, for 15 minutes.

Mole Poblano ADRIANA SABATÉS HERRERA / Public Relations and Communications Manager, Lemery S.A. de C.V. / MEXICO My aunt Anita, whose Mole Poblano is simply delicious, taught me this recipe when I was a child.

ingredients

preparation

8 Ancho chilis

1. Toast and remove seeds from the chilis, devein and soak in salted

2 Pasillas chilis Ground clove, cinnamon & pepper 2 tbsp toasted sesame seeds ½ fried bolillo (bun)

water overnight. 2. Strain the chilis and grind them with the spices, sesame seeds, bolillo, fried tortilla, onion and 2 cloves of garlic. Set aside. 3. Fry the tomatoes, peel and remove the seeds. Grind them in the blender with the Chipotle chili.

1 fried tortilla

4. Cook pieces of chicken in water with onion, parsley, 1 clove of

1 onion, fried

garlic until you get a good broth. Remove chicken from broth

3 cloves of garlic, fried

and pat dry.

3 large ripe tomatoes

5. In a large pot, fry the chicken in lard. Once the pieces are golden,

1 Chipotle chili

add the ground tomato. When the chicken starts to dry, add some

1 large chicken, cut into 6

broth and once it starts to dry again, add the ground chili along

1 onion, coarsely chopped, for broth

with the almonds, raisins and salt. Let it fry a little more and add

2 sprigs parsley

broth. Let it boil until the chicken is tender. If necessary, add water

1 cup lard

or broth. Add sugar and chocolate and let it boil a little more.

50 g / 2 oz almonds 50 g / 2 oz raisins

Running in the Family

15 Mulatto chilis

serves 7

¼ bar chocolate

20/21

1 tsp sugar

Cajun Chicken MARGARET VEALE / Reception & Communications Coordinator, Engineering & Site Services, Teva UK Limited / UK “Special new recipe”, said mother-in-law. Unfortunately she forgot the Cajun spices. She was mortified. Never mind, it stopped her criticizing my Yorkshire puddings for a while.

ingredients

preparation

4 chicken breasts, skinless

1. Preheat oven to 190º C / 375º F.

1 pot (small) fat free plain yoghurt

2. Coat the chicken in yoghurt and sprinkle with spices. Coat with

½ loaf of wholemeal bread, made into breadcrumbs 4 tsp Cajun spices

serves 4

breadcrumbs. 3. Roast on a lightly oiled tray in the oven for 25-30 minutes. Serve with new potatoes and green vegetables.

Mushrooms in Garlic Chili Sauce OMAR LARA HDEZ / Quality Assurance Inspector, Sicor de México / MEXICO I chose this because, although it is easy to prepare, it has been a custom in my family, going back to my wife’s greatgrandmother. This dish can only be enjoyed once a year, since the main ingredient, mushrooms, grow outdoors. In my hometown, this kind of mushroom is known as a Chili mushroom and it is harvested on the hills during the summer.

ingredients

preparation

serves 10

2 kg / 4 ½ lb chili mushrooms

1. Clean the mushrooms by peeling the skin around the stem. Wash

100 g / 3 ½ oz peeled garlic cloves

them with plenty of water. Cut them as if you were pulling the

½ kg / 1 lb Guajillo chili

petals off a flower. Put some water to boil. Once it is about to boil,

¼ onion

put in the mushrooms along with 6 cloves of garlic and let them

Water

boil until tender.

4 tbsp oil

2. Cut the chili, take the veins out and soak in hot water for 15 minutes.

½ cup finely chopped onion

3. Grind the chili, the rest of the garlic cloves and the chunk of onion with water. 4. Heat the oil in a pan and sauté the chopped onion and the strained mushrooms over low heat. Add the ground chili and let it

22/23

Running in the Family

cook. Stir moderately from time to time. Serve hot.

Pasteliko - Spinach Pie HADAS PERLSTEIN / Global QA Auditor, Global Regulatory & QA, Teva Abic / ISRAEL My grandmother and mother used to make this dish on weekends or for holiday occasions. I also prepare it for my family and they really love it. It has now become unique to our family since we never saw anyone else prepare it. All our friends love it too and it is the “star” at every social occasion. Sometimes we are surprised by the quick “rate” in which it is eaten, we make fun of the “records” broken and the whole occasion is very joyful. The reason I like this dish very much is because it reminds me of the warmth, laughter and joyfulness of my family.

ingredients

preparation

500 g / 1 lb puff pastry

1. Preheat oven to 190º C / 375º F. Divide the dough into three equal

500 g / 1 lb spinach, chopped (use only fresh spinach) 200 g / 7 oz Feta cheese, crumbled, or any other white salty cheese

serves 12-24

portions. Roll out each portion into a thin leaf. 2. Mix the spinach, cheese and vegetable oil. Place ¹⁄³ of the spinach-cheese mixture on each piece of dough. Roll the pastry over the filling and place pastries on the baking sheet.

4 tbsp vegetable oil

3. Brush each pastry with the egg and sprinkle sesame seeds on top.

1 egg, lightly beaten

Make small cuts in the pastries and bake uncovered in the middle

1 tbsp sesame seeds

of the oven for 20 minutes until golden brown.

Baking sheet, greased

Bon appétit!

Nanny’s Perogies KIM MORRELL / Executive Neurology Sales Representative, Teva Neuroscience / USA There is an art to making Perogies that can only be learned through generations of “show and tell”. My grandmother, “Nanny”, was a Slovak immigrant and a wonderful cook who never used a measuring cup or spoon. During visits to her house, we would often spend the entire day making my favorite childhood dish, Perogies. Perogies were served at Christmas and Easter and reflected the peasant diet on which my grandmother was raised - potatoes. My grandmother and I would “pinch” 400-500 potato/cheese dumplings fried in butter and onion over the course of a day. After she passed away, I tried, mostly unsuccessfully, to duplicate her recipe of my childhood favorite. However, after a great deal of trial and error, I have come as close as I can to the flavor that I knew as a child and I am teaching my children the art of making Perogies. I guarantee you will not know when to stop eating them!!!

ingredients

preparation

makes 100 perogies

Dough:

1. Dough: Sift the flour into a large bowl. Make a well in the center

(Double recipe)

and add salt. Add the eggs to the flour. Add a little water while

6 cups / 850 g / 2 lb flour

mixing, until all water is used up. Place dough on a floured surface

1 tbsp salt

and knead until smooth, about 15 minutes. 2. Roll out a piece the size of a baseball to about ¹⁄8 inch thick. Dip a

1²⁄³ cups / 375 ml / 12.5 fl oz water

glass in flour and “cut” circles of dough. Remove circles to another

Filling:

surface for stuffing. Repeat until all dough is used.

peeled and cooked, should still be hot 1 lb / 450 g sharp Cheddar cheese, grated

3. Filling: Mix all filling ingredients together when potatoes are still hot. Let filling cool (or make one day ahead) before stuffing. 4. Place a teaspoon size amount of filling in the center of each

½ stick / 55 g / 2 oz butter

circle. Fold in half and “pinch” ends to form half moon shaped

¼ cup fresh dill, finely chopped

pockets. Make sure no stuffing is caught between the pinched

For serving:

edges, or the dumplings will open during boiling.

1 onion, chopped 1 stick / 110 g / 4 oz butter, melted

5. Bring a large pot of salted water to a boil and boil 20-30 perogies at a time until they float to the surface. 6. Drain in a colander. Continue steps 3, 4, 5 until all perogies are stuffed. Melt the butter in a large frying pan. Add the onion and

<2

Running in the Family

3½ lbs / 1.5 kg potatoes,

cook until butter and onion begins to brown. Add the perogies and fry, 20-30 at a time. Repeat until all perogies have been fried.

24/25

3 eggs, lightly beaten

Capirotada AYDE CARDENAS ARIAS / Coordinator, Human Resources, Sicor Latinoamerica / MEXICO This is a recipe that has been passed down from generation to generation in my mother’s family. It is a dessert that we eat during Holy Week, when celebrating an important event (birthdays, anniversaries, etc.), or when we simply feel like eating something delicious.

ingredients

preparation

serves 4

4 bread rolls (Bolillos)

1. Slice the rolls into thick slices and brown in oil or butter.

2 large tomatoes, cut into quarters

2. In a large saucepan, boil tomatoes, onion, sugar bar, cinnamon,

¼ onion

clove, peppercorns, chili and water for 7 minutes, until it thickens

2 bars of “Piloncillo” (unrefined sugar),

a little. Push through a sieve to a thick sauce.

or 90 g / 3 oz palm sugar 3 sticks of cinnamon

3. In another receptacle, soak the bread slices in the sauce. 4. In a fireproof dish, place a layer of golden bread that has been

1 clove

soaked and sprinkle with raisins, nuts and cheese, then put in

4 black whole peppercorns

another layer of bread and repeat the process.

1 Serrano chili, sliced 3 cups of water 100 g / 3 oz raisins 250 g / 8 oz Parmesan cheese 100 g / 3 oz chopped nuts

5. At the end, refrigerate, and in 10 minutes it is ready to serve!!!

Goofy Cake KATHY JACKSON / Assistant Auditor, Finance, Biocraft-Teva / USA My Great-Grandmother would often make her special snack cake when “company” dropped in unexpectedly. She knew the recipe by heart. Since the cake was prepared in a baking pan, she would “whip” it up while a fresh pot of coffee was brewing. Many guests were quite shocked to see her mix vinegar with cocoa. If anyone questioned her about it, she would smile and say “It will be fine, you’ll see”. She was delighted when people who were hesitant to try this “Goofy Cake” would ask for seconds. Any leftovers were always a welcome treat for her grandchildren. This rich chocolate cake was served in a variety of ways depending on what “toppings” she had on hand. It was most often served sprinkled with confectioners’ sugar. Occasionally, fresh fruit, whipped cream or frosting was used. This easy-to-make cake is moist and delicious served warm or cold. Great-Grandmother passed the recipe to my mother. Mom made it as an after school snack or quick dessert. When I left home, Mom gave me a copy. I have made it often over the years and my kids love it. Both of my sons have copied the recipe and made it for themselves, so the tradition of making “Goofy Cake” will continue.

ingredients

preparation

serves 20

1½ cups / 220 g / 7 oz all-purpose flour

1. Preheat oven to 180º C / 350º F. In a 22.5 cm / 9 x 9 inch baking

3 tbsp cocoa powder

pan, sift together the flour, cocoa, sugar, baking soda, and salt.

1 cup / 220 g / 7 oz sugar

Spread this mixture evenly around the pan.

1 tsp baking soda ½ tsp salt 1 tsp vinegar 5 tbsp melted butter (vegetable oil may be used)

2. In the center of the pan, pour the vinegar, the melted butter and water. Mix thoroughly. 3. Bake for 25 to 30 minutes. Top with sifted confectioners’ sugar, whipped topping, fruit or frosting. This is great served warm or cold.

26/27

Running in the Family

1 cup / 225 ml / 7.5 fl oz water

Cinnamon Waffle SABINE WEIL / Assistant Marketing & Sales, Teva Pharma GmbH / GERMANY Cinnamon Waffle is a traditional recipe that has been in our family since 1900. It is traditionally made on a gas-stove with a cast-iron waffle iron, but earlier, in the days of my ancestors, it was made on a wood and coal stove. Since my father died 28 years ago, my mother was in charge of keeping the tradition. 11 years ago, when my husband and I got a gas-stove, she gave me her cast-iron waffle-iron, so that now it is I who have to make packs of cinnamon waffles for the entire family every year at Christmas time. Please note, that they are very very delicious, and it's wonderful when the whole house smells like cinnamon.

ingredients

preparation

330 g / ¾ lb melted butter

1. Mix all ingredients in a bowl to a firm dough. Cover and refrigerate

550 g / 1¼ lb sugar 5-6 eggs 3 tbsp ground cinnamon 1½ lb / 750 g flour

serves 8-12

overnight. 2. Form a lot of little balls from the dough, put them in the waffle-iron and you get the very delicious cinnamon waffles.

Nut Roll JOYCE HAWKINS / Sr. Director, Shared Services, Human Resources, Teva Pharmaceuticals USA / USA Family traditions were handed down from family to family in the little coal mining town where I lived, next door to my grandparent’s house for the first eight years of my life. I can still smell the hot breads and pies being baked in my grandmother’s oven. What a wonderful experience to be able to go back to that time; life seemed so much simplier. This nut roll recipe was handed down from my great grandmother. She was originally from Hungary and had brought many of her bread recipes with her to America. Our family continues to make this bread during Easter and Christmas.

ingredients

preparation

14 g / ½ oz dry yeast

1. Dissolve yeast in ¼ cup of warm water, leave for about 15 minutes

2. In a large mixing bowl, cream sugar and butter together, until light

½ cup / 115 g butter

and fluffy. Add eggs to creamed mixture one at a time while

4 egg yolks

beating. Sift in flour and salt. Add yeast mixture to bowl and mix.

4 cups / 600 g / 20 oz white flour

Place in greased bowl, cover and refrigerate overnight.

2 tsp salt Nut Filling: 4 egg whites

3. Filling: Place egg whites in a bowl and beat until frothy. Mix in remaining filling ingredients. 4. Divide dough to 5 parts. On a floured surface, roll out each dough

4 cups / 500 g / 16 oz chopped walnuts

part to a 25 x 30 cm / 10 x 12 inch rectangle. Spread ¹⁄ 5 of the nut

½ cup / 115 g sugar (half brown, half white)

filling on dough and roll up. Repeat with remaining dough. Recipe

1 stick/ 110 g / 4 oz melted butter

should make about 5 rolls. Seal edges, cover with towel and place in a warm spot until dough rises or about for an hour, whichever comes first. 5. Preheat the oven to 180º C / 350º F. Place rolls on a greased oven tray and bake for 45 minutes. Brush with melted butter, if desired, in the last fifteen minutes before the roll is done. Place on rack to cool.

Running in the Family

½ cup / 115 g white sugar

until frothy.

30/31

¼ cup / 2 fl oz / 55 ml warm water

serves 20

ingredients

preparation

Shoo Fly Pie ANNETTE MATTIUZ / Associate Director, Analytical Research and Development, Teva Pharmaceuticals USA / USA My heritage is Pennsylvania German. When the German people emigrated from Europe, many settled in the rich farmlands of Pennsylvania. Both of my parents can trace their ancestry to German roots. My mother still speaks “Pennsylvania Dutch”, a dialect of German and in fact, her parents rarely spoke English in the home. A favorite dessert of the Pennsylvania Germans is Shoo Fly Pie. It is said that it became so popular because the ingredients were easily transported and did not spoil on the long journey across the Atlantic Ocean. Legend has it that the unusual name came from the fact that the pies were often put on an open windowsill to cool after baking. The pies are very sweet and naturally attracted flies which had to be “shooed” or chased from landing on them. The recipe I am sharing is one that has been handed down for several generations. My mother’s shoo fly pies are wellknown, at least in the small community that she lives in! Whenever there is a bake sale for the church, everyone knows that my mother’s pies will be there. They always sell fast and she now gets orders in advance because often they sell immediately. If you are familiar with the old Dinah Shore song “Shoo Fly Pie and Apple Pandowdy” you now know what it means! Enjoy the recipe.

ingredients

preparation

3 unbaked pie shells - 20 cm / 8 inch

1. Preheat oven to 180º C / 350º F. In a large bowl, combine all ingredients for the crumb part. It is usually easiest to mix using

Crumb:

your hands. Mix until the crumbs are of an even consistency.

2½ cups / 360 g / 12 oz flour

Set aside.

½ cup / 110 g / 4 oz butter or margarine, softened

2. For the liquid part: In a separate bowl, combine the hot water, molasses and dark brown sugar. Stir until the sugar is dissolved. Add the beaten egg, flour and baking soda.

1 tsp cream of tartar

3. Into the bottom of an unbaked pie shell, pour a portion of the

A pinch of table salt

liquid to approximately 1 cm / ½ inch. Cover with crumbs and

Liquid Part:

then alternate liquid and crumbs until both are consumed.

2 cups / 450 ml hot water

Note: The pies will have a liquid consistency.

1 cup / 225 ml mild molasses, or half mild molasses and half dark corn syrup

4. Bake, in the center of the oven, until golden brown and a toothpick inserted into the center comes out clean (approximately 45-

1 cup dark brown sugar

60 minutes). Allow to cool. (Cooling on an open windowsill isn’t

1 egg, beaten

necessary!) Enjoy with a good cup of coffee.

1 tbsp flour, sifted 1 tsp baking soda

Running in the Family

1 cup dark brown sugar

32/33

(you can substitute 2 deep dish pie shells)

serves 18-24

Jeremy Debling

Pnina Cohen

Irish Soda Bread / 37

Cheese Kreplach / 45

Zsoltné Haig

Esther Castro Castillo

Grandma’s Cabbage Soup / 38

Pan de Muerto - Dead Man’s Bread / 46 Antonio Greco Pitta Scilata / 48

Ana María Zúñiga Reyes

Ginette Dumoulin

Mexican Fried Shrimp Taquitos / 39

Christmas Doughnuts / 49

Laura Lai

Tamar Solomin-Oren

Steamed Fish / 40

Orange Spiced Hamentaschen / 51 Franca Caterina Ponzio Mummy Clara’s Rice Cake / 52

Rachel Bart

Amit Kapoor

Chicken with Mango Salsa / 41

Kheer / 53

Eoin Kenneally Spiced Beef / 42 Nurith Sara Kharilkar Mutton/Chicken Patties / 43 Ermenegildo Restelli Stuffed Capon Neck / 44

Irish Soda Bread JEREMY DEBLING / Formulation Scientist, Pharmaceutical Development, Novopharm / CANADA This recipe for Irish Soda Bread comes from my wife’s family. There are many variations to the basic recipe, depending on the region of Ireland you are from. My wife’s family comes from County Clare on the Western coast. This recipe has been passed down from mother to daughter for many generations. The bread is simple to make and delicious. It is different from some other breads, in that no yeast is used and the bread doesn’t rise as other breads do. Our family enjoys this item at traditional get-togethers such as Christmas and Easter, as well as on days like St. Patrick’s Day. My wife’s bread has become very popular within our church community and is more and more in demand. She has supplied bread for the past two St. Patrick’s Day dinners / dances held by our Church. During this time, I have returned home from work to find the home permeated with the smell of freshly baked bread and our kitchen resembling a bakery production line. Only stay out from under my wife’s feet and keep your hands off the loaves until it’s time to eat. My father-in-law has yet to learn this, despite the numerous whacks to his hands. The bread is best served with copious amounts of butter and fresh from the oven or toaster so that it’s nice and warm. Having said this, the bread is great however it is served.

ingredients

preparation

serves 6

2 cups whole wheat flour

1. Preheat oven to 180º C / 350º F. Mix all dry ingredients together.

½ cup bran

Add buttermilk and shape into a round loaf. Transfer to the

1 tbsp sugar

prepared oven tray.

1 tsp baking soda

2. Using a knife, make a cross in the top of the loaf.

2 tsp baking powder

3. Bake for 45 minutes.

2 cups / ¾ pint buttermilk (or soured milk)

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Holidays

Oven tray, greased

Grandma’s Cabbage Soup ZSOLTNÉ HAIG / Administrative Worker, Injection Plant, Human Pharmaceutical Works Inc. / HUNGARY For the past 20 years, since I got married, the first course of every meal on Christmas Eve in my family is this special soup. This recipe has a decades old tradition in the family, and it is passed down from mother to daughter. It is not a typical Christmas recipe, since in the circle of my friends and acquaintances nobody else makes it, preferring beef or fish soup. I don’t exactly know how this tradition developed, but since we love this soup and treasure the traditions of our ancestors, I hope that my daughter will also cook this for her family for Christmas.

ingredients

preparation

½ kg / 18 oz sauerkraut

1. Wash the sauerkraut. If the strips are too long, chop them a little.

150 g / 5 oz smoked sausage (“kielbasa”) (vegetarians can leave this out)

serves 3

Wash the sausage and the mushrooms. 2. Put the sauerkraut in a 2 litre cooking pot, along with the

30 g / 1 oz dried mushrooms

mushrooms and the sausage. Put enough water in it so that

1 tsp soup base

there is a two-inch space left at the top of the pot, then add

Salt, to taste

the soup base.

“Rántáshoz”:

3. Bring to a boil and continue cooking on low heat for 30 minutes.

2-3 tbsp olive oil

4. Make the “rántás”: heat the oil, add the flour, and brown until it

2 tbsp flour

has a beige color. Then add the paprika and pour in water. Stir

1 tsp ground paprika

constantly until it boils, then immediately add to the soup, and

About 1 cup / 250 ml / 8 fl oz water

keep cooking for about 15 minutes. Salt to taste and serve hot.

Mexican Fried Shrimp Taquitos ANA MARÍA ZÚÑIGA REYES / QA Inspector, Quality Assurance, Lemery Biotech / MEXICO My mother used to prepare this recipe only on special occasions and holidays such as Christmas Eve, New Year’s Eve and Easter. She tasted this recipe when she visited her best friend in Veracruz. Her friend taught her how to prepare this delicious recipe and my mother passed the recipe on to me. This recipe is very special to my mother, because it reminds her of an old friendship and, for my family, it is a delicious tradition.

ingredients

preparation

1 kg / 2 lbs shrimp, washed and cleaned

1. Chop finely, separately, the shrimps, tomatoes, onion, garlic,

½ kg / 1 lb tomatoes 1 onion

serves 3-6

celery and parsley. 2. Melt butter in a frying pan. Add the tomatoes, onion, garlic and

3 garlic cloves

celery and cook for 5 minutes. Add the shrimps and cook for 5

¼ kg / 8 oz celery

minutes more. Add salt and herbs to taste. Allow to cool.

1 tbsp parsley, fresh or dried 1 tbsp butter 1 tbsp aromatic herbs (thyme, bay leaf) 1 tbsp chopped coriander Salt

3. Spread a small quantity of the shrimp mixture in each tortilla, roll each tortilla up to make a “taquito” (roulade like). 4. Heat the oil in a frying pan and fry the taquitos, turning them over from time to time until they are golden brown. 5. Finally, serve three taquitos in a dish with some lettuce.

30 pc small tortillas (made of corn or wheat flour) ½ cup / 110 ml / 4 fl oz vegetable oil

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Holidays

1 lettuce, washed and chopped

Steamed Fish LAURA LAI / Quality Assurance Associate, Quality Operations, Novopharm / CANADA Chinese New Year is one of the most celebrated events for Chinese all over the world. On Chinese New Year’s Eve, the celebration usually starts with a big banquet of at least 8 to 10 homemade dishes, family reunion time followed by fireworks at midnight. It has been an important tradition to include a fish dish on the New Year’s Eve banquet, because in Chinese tradition the phrase “having fish” has the same pronunciation as the phrase “having extra”. So having fish at the New Year’s Eve dinner symbolizes the good luck of having extra of everything that one will need in the coming new year.

ingredients

preparation

1 (900 g / 2 lbs) fresh water fish

1. Cook the whole fish in the microwave on “high” for 5-8 minutes

3 tbsp oil 4 spring onions,

serves 2-4

(the time may vary with different microwaves). 2. Use medium heat to warm the cooking oil in a frying pan (or wok).

cut to thin “matches” - 7cm each

Add the sliced spring onions and ginger root, stir fry for about

1 piece (50 g / 2 oz) fresh ginger root,

30 seconds. Add soy sauce and oyster sauce. Mix them well

cut to thin “matches” - 7 cm each 2 tbsp soy sauce 1 tbsp oyster sauce or other flavor sauce (optional)

(if the sauce gets too thick, add 1 tablespoon of water, then mix). 3. Gently put the cooked fish into the mixed sauce and spread the mixed sauce evenly on the fish. Cook for about 40 seconds. Carefully turn the whole fish to the other side, spread the mixed sauce and cook for another 30 seconds. 4. Serve while it is warm.

Note: Before the invention of the microwave oven, the fish was steamed in boiling water. Now the cooking technique has improved, but the dish is still called “Steamed Fish”.

Chicken with Mango Salsa RACHEL BART / Assistant General Counsel, Legal Department, Teva Pharmaceutical Industries Ltd. / ISRAEL I thought of submitting this recipe on Israel's Independence Day while taking in the smells of barbecues all around me. This day is basically “National Barbecue Day” in Israel, where everyone takes out the grill, finds a strip of grass or beach and eats MEAT. When I say “finds a strip of grass”, you wouldn’t believe that people sit and have barbecues on the side of the road, next to parking lots... anywhere and everywhere! It is a tremendously fun day, on which friends and family meet, eat and celebrate. I am actually a transplanted Israeli (originally from New York) and while I like to barbecue, the amounts of kebab, steaks, ribs, hamburgers and hot-dogs that Israelis eat on Independence Day can be overwhelming. So I “tone it down” a little with grilled chicken. But the mango and cilantro add flavor that, to me, is completely Israeli - a colorful combination that is also characteristic of this country.

ingredients

preparation

6 clean chicken breasts

1. Marinade: Combine red wine, honey, ginger, garlic and

serves 6

½ cup red wine

olive oil. Add the chicken and marinate (the longer - the better,

3 tbsp honey

but even an hour or two is fine). 2. Salsa: Chop the mangos into small cubes (about 1 cm / ½ inch).

1 tsp crushed fresh garlic

Chop the cilantro and red onion. Mix the mango cubes, the

¼ cup olive oil

cilantro, the red onion and the balsamic vinegar in a bowl. Let sit

2-3 large mangos

about 30 minutes. 3. Grill the chicken (on an outdoor grill is best, but you can broil in the

1 red onion

oven too). Put one piece of chicken on each plate and top with

½ cup balsamic vinegar

plenty of salsa.

Note: Vegetarians can replace the chicken with thickly sliced tofu prepare the same way.

Holidays

1 bunch (about 1 cup) fresh cilantro

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1 tsp crushed fresh ginger

Spiced Beef EOIN KENNEALLY / Sales Coordinator, Sales and Marketing, Teva UK Limited / UK Spiced Beef is a traditional Irish dish normally eaten only at Christmas time. It’s served alongside turkey and ham. It’s very Moorish and after you have eaten the first slice you can’t help but want more and more. Although it serves five people it soon disappears from the serving plate. I have had it every single year since I can remember and it doesn’t feel like Christmas without it. The smell instantly brings me back to being at my grandparent’s house, when everyone would eat together on Christmas day, and having nearly 20 people in their house meant we were never short of fun and excitement. The smells and sounds emanating from the kitchen always seemed to slow down time and five minutes felt like twenty. Everything we had was homemade or bought from the local butcher. There was very little supermarket shopping and, compared to what we eat today, it always seemed much tastier.

ingredients

preparation

serves 4-5

3 kg / 7 lb even sized piece of topside beef

1. Combine all the ingredients except the beef, water and Guinness.

2 tsp ground cloves

2. Place the beef in a bowl and cover with the mixture. Rub the

2 tsp milled black pepper

mixture into the beef - you’re really looking for the beef to be

2 tsp allspice

entirely covered by all the spices that will infuse the meat. Store

2 tsp cinnamon

the beef in the fridge for a week. Rub it once or twice a day.

2 tsp mace and saltpeter

3. Tie up the meat into a good shape and place in a pan. The pan

2 tbsp black treacle

will have to be quite big as the beef needs to be covered with

2 tbsp brown sugar

water, so check prior to starting the cooking. Cover with cold

1½ cup salt

water to which a bottle of Guinness has already been added.

Cold water to cover 1 bottle Guinness

4. Simmer gently for 5-6 hours. When cool, press lightly between two plates. The beef is usually served cold, thinly sliced. Best served alongside turkey and roast potatoes with all festive trimmings.

Mutton /Chicken Patties (served with beverages) NURITH-SARA KHARILKAR / Documentation Coordinator, Teva Ashdod / ISRAEL Memories go back to India. As a child, “Pattis” symbolized “Rosh Hashana”, “Simchat Torah” and “Guests”. When I first learned to make them from my Mom, I was bestowed with praises by my Dad saying that my Pattis were the most delicious (though they were not as good as Mom’s). Now my 14 year old daughter Ma’ayan likes to make Pattis and her father (my husband) praises her in the same manner. Here in Israel, the tradition is carried on and it is prepared for all holidays including Passover (Matza flour replaces the bread crumbs). When Pattis are brought to the dining table, the Kharilkar children compete as to who is going to eat the most. Pattis are loved by all, both children and adults.

ingredients

preparation

serves 15

Stuffing:

1. Stuffing: Heat the oil in a large saucepan and fry the onions with

1½ tbsp oil

the bay leaves till golden brown. Mix in all the ingredients except

2 medium onions, chopped

the mince, chicken soup powder and lemon juice. Fry for 3-5

2-3 bay leaves

minutes and then add the mince. Mix properly.

on a low flame. Mix from time to time and cook till completely dry.

2-3 hot green chilis, chopped

Add chicken soup and lemon juice and mix properly. Leave it to

7-9 garlic cloves, finely chopped

cool. (NB: Kosher meat is pre-salted thus the addition of extra salt

2.5 cm / 1 inch fresh ginger, peeled & grated

is not necessary, chicken soup powder serves the purpose).

1 cup chopped coriander

Remove and discard the bay leaves from the mince, and tip off

½ tsp turmeric powder

any excess liquid.

1 tsp red chili powder, or sweet paprika 2 tsp garam masala powder * (available in Indian spice shops) 1½ tsp chicken soup powder (parve)

3. Cover: Mix the mashed potatoes with the oil-salt mixture, knead it like a dough. If the mashed potatoes are not stiff, add 4 tablespoons of bread crumbs. 4. Make 15 balls out of the mashed potatoes with oily palms and

½ lemon, squeezed

fingers. Shape each ball into a cup, stuff the cup with 2 teaspoons

Cover:

of minced meat and close the cup with a patch of mashed

9-10 potatoes, boiled, peeled and mashed

potatoes. You get a round ball with stuffed mince. Press the ball

1 tbsp oil

lightly between two palms and flatten it a little.

1 tsp salt to knead the mashed potatoes

5. Patties are ready for frying. Dip them in the beaten egg, roll them

2 eggs, lightly beaten

in the bread crumbs. Shallow fry until golden brown on the bottom

200 g / 7 oz bread crumbs

side, flip it over and fry on the other side.

250 ml / 1 cup / 8 fl oz oil for frying

Holidays

Turkey Shawarma)

2. Cover the pan and cook for 5-7 minutes on high flame, then leave

* Garam masala powder: Grind together 20 g of black peppercorns, 10 g cloves, 20 g cinnamon, 15 g cardamom peeled and ½ nutmeg.

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½ kg / 1¼ lb minced meat (lamb / chicken /

Stuffed CaponNeck ERMENEGILDO RESTELLI / Fermentation Manager, Fermentation Department, Sicor S.p.A. / ITALY For Christmas, my mother would kill the capon she had raised in the courtyard of our house. Nothing from that bird was thrown away. For instance, the blood was used to make a delicious fried dish; the liver, for risotto; and the neck was emptied, and the remaining skin, with the proud head and wattles was filled with meats and spices. This aroma and taste are the memories of my childhood, which come back to me every Christmas, almost to continue this tradition that my mother started. I have recently introduced a few variations to give a bit more folklore to the preparation, and besides a capon’s neck, I also use the necks of guinea hens and ducks.

ingredients

preparation

1 capon neck

1. Mix all ingredients together (excluding the spices) and fill the neck

100 g / 3.5 oz minced chicken 100 g / 3.5 oz minced turkey 100 g / 3.5 oz minced pork 100 g / 3.5 oz minced bologna

serves 4-6

with the mixture. Stitch the opening. 2. Wrap in tin foil and close well, tying the ends so that no water can enter. 3. Put inside a pan with cold water and add the spices (bay leaves,

1 egg

rosemary, cloves). Cook for 1 hour, but do not let the water

40 g / 1¹⁄³ oz grated Parmigiano Reggiano

boil. Cool in the same water.

cheese 15 pistachio nuts, shelled and coarsely chopped 2 tbsp chopped parsley Salt, pepper Bay leaves, rosemary and cloves, for the boiling water

4. In another saucepan, fry the stuffed neck lightly for about 15 minutes. Allow to cool and serve, cut into slices, accompanied by a fruit compote or vegetables, as desired.

Cheese Kreplach PNINA COHEN / Research Assistant, Analytic Systems, Israel Biotech R&D, Teva Pharmaceutical Industries Ltd./ ISRAEL I always make this recipe during Shavuot. Shavuot commemorates the giving of the Torah to the People of Israel and it is customary to eat dairy foods - which I love - during this holiday.

ingredients

preparation

serves 6-8

4 cups / 550 g / 1¼ lb flour

1. Place the flour in a bowl and add the sugar, a pinch of salt, water,

3 tbsp sugar

egg yolks and oil. Knead until smooth. Divide into 2 and roll out

A pinch of salt

each part into a thin leaf (about 3 mm thick).

2 tbsp sunflower or corn oil

the sugar. 3. Cut the rolled out dough into 5 x 5 cm / 2 x 2 inch squares and

Filling:

place a teaspoon of filling in the center of each square. Fold the

250 g / 8 oz hard white cheese (“Canaan”)

square into a triangle and pinch the edges of the dough with a fork

250 g / 8 oz semi-hard white cheese

(which also produces a pattern on the edges).

(“Tuv Taam”)

4. Boil water in a large saucepan, add a pinch of salt and cook the

1 egg

kreplach (about 4 to 5 at a time) for 10-15 minutes. Remove, place

2 tbsp sugar

in a dish and mix with a cube of butter to prevent sticking. Repeat

100 g / 3.5 fl oz butter

with the remaining dough.

2-3 containers sour cream or yoghurt Fruit sauce

5. Some of the cooked kreplach can also be fried in a buttered pan until golden brown. Serve with sour cream or yoghurt and, for those with a sweet tooth, dust with sugar. It can also be served with a seasonal fruit sauce (I serve it with strawberry or cherry sauce).

Holidays

4 egg yolks

2. Prepare the filling: Mix the two types of cheese with the egg and

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½ cup / 4 fl oz water

Pan de Muerto - Dead Man’s Bread ESTHER CASTRO CASTILLO / Assistant Manager, Biotechnology Plant, Lemery Biotech / MEXICO “Pan de Muerto” or “Dead Man’s Bread”, is a sweet custom in all parts of our country and in the great majority of Mexican families. My mother used to make Pan de Muerto every year, since it was a family tradition. Being the eldest sibling, she makes it and gives each of her brothers and sisters 3 loaves, to be given as an offering before being eaten with the family. Pan de Muerto is a special guest on our altars, where it is placed for the Day of the Dead. Mexicans believe that on the night of the first of November, the spirits of dead family members come back to be with their families during the celebration of the “Day of the Dead”. Legend has it that these souls can only visit the living at this time of year. For this celebration, families make altars to make offerings to a person who has died. The altars are full of flowers, photos, incense, special drinks and, most important of all: Dead Man’s Bread. The loaf is round, symbolizing a tomb, with the middle of the top part representing a skull. The sides are the bones of the arms and legs. The celebrations are to remember lost family members. It is a kind of homage to those who have passed away. The bread is served with a cup of hot chocolate.

ingredients

preparation

30 g or 4 packets dry yeast

1. Dissolve the yeast in the warm water and add ½ cup flour. Form a

¼ cup / 4 tbsp warm water 6 cups / 850 g / 2 lb flour

serves 6

paste and leave for 15 minutes. 2. Spread the remaining flour on a table or kneading board and make

5 whole eggs

a well in the middle. Add the fermented yeast, eggs, condensed

1 tin of condensed milk

milk, egg yolks, butter and orange blossom water. Knead with the

5 egg yolks

hands until it lifts from the table. Put into a lightly greased bowl

250 g / 8 oz butter

and leave for about 2 hours, until it doubles in volume.

2 tsp orange blossom water. If not available, aniseed or orange tea

3. Divide the mass into 4 parts and cut a small piece of each one for the decorations. Form dough to 4 round breads and transfer

Glaze:

to greased oven trays, 7 cm apart from one another. Decorate

2 whole eggs

with pieces of the dough in the form of “tears” and “sighs”. Leave

4 tbs granulated sugar

again in a warm place, until it doubles in volume. Preheat oven to 200° C / 400º F. 4. Glaze with egg and sprinkle with sugar. Bake for 25 to 30 minutes, or until golden brown.

Pitta Scilata(name in Calabrian dialect) ANTONIO GRECO / Responsible for Production, Synthesi 2&4 Departments, Teva-Sicor S.p.A. / ITALY A typical Christmas sweet of old Calabrian origin. A peasant tradition, this sweet is still prepared by families. Full of calories because of the sugar, honey and dried fruit, it keeps well for long periods. In my family the tradition is to participate in making this sweet during the Christmas period. In fact shelling the nuts is entrusted to the children and men, while the pastry-making is left to the women. Sometimes the sweets were made together with other families, each one providing one ingredient, with the final result being shared. With the new generations this tradition is being lost.

ingredients

preparation

Pastry:

1. Shell the nuts, crush them and mix in a large bowl with the sultanas.

175 ml / 6 fl oz water 175 ml / 6 fl oz red or white wine

serves 6

Grind the cinnamon and cloves to a powder. 2. Pour the water, wine and oil into a pan and heat on a low flame.

175 ml / 6 fl oz olive oil

Pour the flour on to a board and, in the center, mix in the yeast with

1 kg / 2¼ lbs flour

the warm mixture of water, wine and oil. Mix the whole into a dough.

6 g / ¼ oz beer yeast

Divide into ¹⁄³ and ²⁄³. Preheat oven to 160º C / 325º F.

Filling:

3. Roll out a ¹⁄³ of the dough to a thin round disc and line the base of

1 kg / 2¼ lbs shelled walnuts

the prepared tin. Sprinkle with some of the sugar, cinnamon and

1 kg / 2¼ lbs shelled almonds

clove mixture.

1 kg / 2¼ lbs shelled hazelnuts

4. Roll out ²⁄³ of the pastry to a disc, twice the size of the first one.

4 sticks cinnamon

Spread oil over the entire disc and sprinkle with plenty of sugar

10 cloves

and the powdered cinnamon and cloves. Pour the mixture of nuts

250 g / 8 oz sultana raisins

and sultana raisins on half of the disc, and cover it with the other half.

500 g / 1¹⁄ 8 lbs sugar

Cut strips of filled pastry (as wide as the edge of the tin), and roll them

Olive oil, to taste

up, starting from both ends at the same time. Double rolls in the

250 g / 8 oz honey

shape of spectacles will be obtained, which are to be arranged on the edges of the tin.

28 cm / 11 inch round tin, oiled in advance with olive oil

5. Bake for 30-40 minutes, take out of the oven and while it is still hot, pour plenty of honey over it. Leave to cool and eat.

Christmas Doughnuts GINETTE DUMOULIN / Meeting Planner, Scientific & Medical Affairs, Teva Neuroscience / CANADA This is a recipe for Christmas Doughnuts passed on by my mother. I have had this recipe since I was a newlywed, that is to say almost 26 years. At first, I would prepare my own doughnuts, until we decided to spend our holidays with the family in Florida. That’s when Mom, year after year, started to send me a “Ziploc” bag of doughnuts to take along with us to Florida. On Christmas Eve, I would serve the doughnuts with icing sugar (yes, I packed the icing sugar in our suitcases). I thought of my whole family celebrating Christmas in the cold and felt like I was with them!!! Eating doughnuts in Florida in 30° C weather is not exactly the ideal menu! Mom passed away almost 3 years ago and it’s now Dad who sends me my bag of doughnuts… I’m planning on passing on the recipe to my daughters because it’s more than a simple doughnut recipe… it’s a sort of legacy from my parents!

ingredients

preparation

½ cup / 110 g / 4 oz butter

1. Beat the butter and sugar until light and fluffy. Beat in the eggs one

1½ cups / 330 g / 11 oz sugar 3 eggs

serves 4

at a time continuing to beat after each addition until well merged. 2. In a separate bowl, sift the flour. Re-sift the flour with the baking

5 cups / 700 g / 23 oz all-purpose flour

powder, the salt and the nutmeg. Fold into the first mixture,

2 tbsp baking powder

alternately with the milk and the cream. Place the dough in waxed

1 tsp salt

paper and put in the fridge overnight.

¼ tsp ground nutmeg ½ cup / 110 ml / 4 fl oz cream 35%

3. Heat oil and fat for deep frying and fry the batter to small golden brown doughnuts.

½ cup / 110 ml / 4 fl oz milk

the whole orange (including the peel) and can be used for other types of cookies too. Just keep two things in mind before starting: 1. You'll need a food processor, and 2. The dough will be sticky, but don’t worry… just add more flour and it will be okay.

Holidays

for deep frying

Note: The dough is moist and so flavorful because of the addition of

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2 parts frying oil to 1 part shortening

ingredients

preparation

Orange-Spiced Hamentaschen TAMAR SOLOMIN-OREN / Pharmacovigilance Assistant, Global Drug Safety & Pharmacovigilance, Teva Pharmaceutical Industries Ltd. / ISRAEL Hamentaschen are special three-pointed cookies, traditionally made around the Jewish holiday of Purim. They represent the tri-cornered hat of one of the main characters in the holiday story. They can be filled with any kind of filling you desire - poppy, prune, apricot, chocolate - the sky is the limit and imagination is encouraged. This Hamentaschen dough recipe is a Solomin family favorite, made every year since I can remember.

ingredients

preparation

1 medium juicy orange, washed and

1. Preheat oven to 180º C / 350º F. Puree orange, peel and all, in the

¾ cup / 140 g / 4.5 oz granulated sugar

and mix for another 10-20 seconds. 2. Mix in the flour and baking powder and knead till mixed. The

½ cup / 110 ml / 4 fl oz vegetable oil

dough will be very sticky - it’s ok! Just keep adding flour (I end up

2 ¾ cup / 380 g / 13 oz flour

adding between another ¹⁄³-½ cup flour) until you can roll it out on

½ tsp baking powder

a flat surface.

Filling: Any combination of pureed dried fruit (dates, prunes, raisins, apricots, apples, etc.) or chocolate or poppy seeds or jam or…

3. Roll out the dough to a thin leaf and cut out circles using the rim of a drinking glass. 4. Pick up each circle in your hand, stuff with a spoonful of filling (chocolate, poppy seed, halva etc.) and pinch the edges until it forms a triangular shape. Transfer to a greased baking sheet. Brush with an egg yolk mixed with water so that they turn golden during baking. 5. Bake for 20-25 minutes until golden. Eat and enjoy!! Holidays

2 eggs

food processor. Add eggs, sugar and oil to the food processor

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quartered

serves 12

Mummy Clara’s Rice Cake FRANCA CATERINA PONZIO / Deputy Medical Director, Medical Department, Teva Pharma Italia / ITALY On Christmas of 1947, my mother prepared a traditional Christmas cake for her family. However, since the Second World War was nearly ended, it was impossible for her to find the ingredients needed. In spite of this, she wanted to prepare something special for us and, since September, she started collecting, month by month, anything she could find and store, without a clear idea of how to use it. At the end she had a little bit of rice, some biscuits, some candies, a little bit of sugar and a few almonds. Luckily it was not so difficult to find milk. Using these ingredients, she invented a wonderful Christmas cake. We always prepare this cake for Christmas and for special occasions. I am sure that it is so good and tasty because it was created with mummy’s love for her family.

ingredients

preparation

serves 20

100 g / 3.5 oz sugar

1. Put half the sugar, salt and rice in boiling milk; cook for 16-17

¼ tsp salt

minutes, stirring from time to time, and leave to cool. Preheat oven

250 g / 8 oz polished rice

to 170º C / 325º F.

(for rice pudding not a pilaf one) 1 L / 1²⁄³ pints milk, boiled 100 g / 3.5 oz shelled almonds

2. Crumble almonds, amaretti and candied citron with an electric mixer. 3. Beat eggs and rest of sugar until it becomes thick and creamy.

4 shelled bitter almonds

Add the crumbled mixture and mix again. Mix into the cold rice.

100 g / 3.5 oz Macaroon

Pour the mixture to the prepared cake-tin.

(italian “amaretti” must be used) 50 g / 2 oz candied citron peel 5 whole eggs Beet purified sugar

1 cake tin 25 x 40 cm / 10 x 16 inch, buttered and dusted with crumbled amaretti

4. Bake for 45-50 minutes until the surface is deeply golden. Cool in tin and cut in 4 x 4 cm / 2 x 2 inch squares. “Buon Appetito”!

Kheer AMIT KAPOOR / Chemist, EOU-I/II Department, RDL / INDIA I am an Indian, Hindu (Kshatriya). Our main festival is Dusherc, which is celebrated on the 10th day of “Aswin”. On this occasion, there are two main dishes in Kshatriya families: one of them is “Kheer”, prepared with rice, milk, dried fruits & sugar. Khoya is also used to make it more tasty. Kesar is also added to it with cardamom. Kshatriyas worship weapons, on this occasion praising them and distributing presents to everyone. This dish is made on this occasion only, containing laddo and curd with sugar.

ingredients

preparation

serves 20-25

100 g / 3 oz pure ghee

1. Melt ghee in a large pan and lightly fry the rice. Set aside.

500 g / 1 lb rice

2. In a large saucepan, boil milk and water. Add the fried rice and mix

5 L / 8 pints milk

(all through cooking) with a long handled spoon until the rice

2 L / 3 ¹⁄³ pints water

softens and the mixture thickens. Gently mix in the dried fruits.

250 g / 8 oz selection of dried fruits,

Keep stirring so it does not touch the bottom, which may destroy

3. Mix in the crushed cardamom and kesar. Add sugar and adjust

½ tsp ground kesar

sweetness according to taste. It is also pointed out that Khoya

100 g / 3.5 oz sugar

can be added to make it more delicious. Now, the Kheer is ready and can be served.

Holidays

1 tbsp cardamom, crushed

the preparation.

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chopped

Alon Shanni

Sylvie Lafrenière

Potato Soup / 57

Apple Croustade / 68 Vilmos Kui Grated Cake with Cottage-Cheese / 69

Rosa Guadalupe Castillo Soriano Crabs in Chilpachole / 59 Jeffrey Verpaalen Tutu Ku Bakijauw / 60

Joyce Williams Spicy BBQ Wings / 61 Wendy Cristina Zamudio Nogada Chili / 62

Guadalupe Cabrera Chile Rajon / 64 Linda Sowell Good Ol’ Fashioned Mac and Cheese / 65 Zoltán Konyári Slambuc (Shlamboots) / 67

Potato Soup ALON SHANNI / Logistics and Planning, Microbiology Laboratory, Teva Pharmaceutical Industries Ltd. / ISRAEL My wife, who is a kindergarten teacher by profession, often goes to the religious pedagogical center as part of her job. The official objective of her absence of several hours is to prepare materials for the kindergarten in which she teaches. Nonetheless, she sometimes comes back home with, not only learning material for the kindergarten children, but also with recipes from Israel’s various ethnic groups, which she receives from the staff whose role it is to help - with preparing learning material for the kindergarten that is, and not with preparing a wealth of dishes… This recipe, whose origins lie with Hungarian Jewry, is one of the recipes my wife received from the pedagogical center’s staff. It is simple and quick to prepare and it has a unique taste; therefore we like preparing it together on Friday, which is a busy cooking day.

ingredients

preparation

3 tbsp oil

1. Coat the saucepan with oil and fry the flour until it browns slightly.

serves 3-5

2 tbsp flour

Add the potatoes and then cover them with water as required.

Water (according to the saucepan’s size)

Stir gently, add the parsley and the spices and stir again. Bring to

4-5 potatoes, quartered

a boil.

Salt, pepper, paprika, garlic powder, to taste

continue to cook covered, over a low heat. The soup is ready when

2-3 garlic cloves, peeled and chopped

the potatoes are soft. Bon appétit!

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2. When the soup reaches the boiling point, add the garlic cloves and

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4 parsley stems, chopped

ingredients

preparation

Crabs in Chilpachole ROSA GUADALUPE CASTILLO SORIANO / Assistant, Quality Control, Lemery S.A. de C.V. / MEXICO My grandmother had 13 children, one of whom went to the United States. During Holy Week, he used to come home just so my grandmother could cook him this dish, which he liked so much. It was an occasion for a family gathering, as everyone came to see my uncle. It was also a way of getting us all together, since we hardly ever saw each other. How I miss those gatherings and the dish my grandmother used to make, a tradition in my family that came to an end when she passed away.

ingredients

preparation

12 crabs

1. Wash the crabs well. Remove and dispose of the top shell. Break

50 g / 2 oz butter 6 broad chilis

serves 6

the claws and the lower shell with its flesh into large pieces. 2. Toast the chilis with the butter, until they soften. Liquefy them

1 large tomato, coarsely chopped

with the tomato, garlic and onion. Return to pan and fry for 5

3 garlic cloves, coarsely chopped

minutes. Lower the flame.

½ onion, coarsely chopped

3. Add the fish stock and bring to a boil. Add the pieces of crab,

2 L / 3 ¹⁄³ pints fish stock or water

epazote and salt. Boil until the crab is cooked. Serve hot with

1 sprig of epazote

lemon and bread rolls.

Salt, to taste

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1 lemon

Tutu Ku Bakijauw JEFFREY VERPAALEN / Account Manager, Sales - Latin America, Teva Pharmaceuticals Curacao NV / NETHERLANDS ANTILLES “Tutu Ku Bakijauw” is a typical Curacao dish that I recently spoke about with Astrid Lovert, who is from the island and who makes sure that our Teva office is always looking clean and sharp. She told me this recipe was handed down from generation to generation and it is mainly prepared during large family gatherings. Like myself, Astrid lives on the eastern part of the island, adjacent to a large area where her family used to gather some of the ingredients. The coconut can be obtained from the palm trees, which are found in many gardens in tropical Curacao.

ingredients

preparation

serves 6-10

500 g / 1 lb of “Boonchi Wowo Pretu”

1. Prepare the beans: Put the beans in a saucepan, cover with water

(white beans with a black “eye”),

and bring to a boil. Boil for 10 minutes and cook covered, on a low

soaked in water overnight

heat for 1 hour, until the beans soften slightly.

1 cup / 210 g / 7 oz of sugar

2. Add sugar, salt and coconut to saucepan and mix well. Gradually

1 tsp table salt

add the corn meal while mixing continually, until it becomes

1 cup grated coconut (or coconut crème)

more of a thick mass. Wet a plate and pour the contents on it.

½ cup corn meal

Take another wet plate and place it on top pressing lightly.

500 g / 1 lb salted fish

Leave to cool.

2 tbsp oil

3. Boil the salted fish for 30 minutes and drain.

1 onion, finely chopped

4. Prepare the sauce: Heat oil in a pan and add the onion, green

1 tomato, finely chopped

pepper and garlic. Stir for 5 minutes, until peppers soften. Add the

1 green pepper, finely chopped

tomato, nutmeg and tomato sauce and cook for 5 more minutes.

1 garlic clove, minced

Add the salted fish and let it simmer for about 10 minutes.

1 tsp nutmeg 3 tbsp tomato sauce

5. Serve fish on top of bean mixture with some fried bananas (ripe plantains). Enjoy!

Spicy BBQ Wings JOYCE WILLIAMS / Shipping & Receiving Supervisor, Warehouse Department, Teva Pharmaceuticals USA / USA This is a recipe that my brothers and sisters love. I am the oldest of 5 children. We all, along with my parents, live here in Mexico, MO, USA. We have family reunions almost every weekend. We plan vacations and picnics together and try new recipes, but I am always elected to make this one. Everyone loves it!

ingredients

preparation

1½ kg / 3 lbs chicken wings, cut up,

1. Combine BBQ sauce, hot sauce and brown sugar. Set aside.

tips removed

serves 6-8

2. Combine eggs and milk in medium bowl. Put flour in a plastic bag.

450 g / 16 oz bottle BBQ sauce

Dip wings in egg mixture, drop off excess. Salt & pepper to taste.

1½ cup hot sauce

Put wings into bag of flour and shake.

½ cup brown sugar 2 eggs 3 cups milk

3. Fry wings in hot oil until done. Remove wings from skillet. Remove oil from skillet and wipe out with a paper towel. 4. Put wings back in skillet. Fold BBQ sauce mixture into wings.

2 cups flour

Cover and cook on high heat for 5-7 minutes, turning frequently.

Salt, pepper

Remove from skillet and serve.

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3 cups oil

Nogada Chili WENDY CRISTINA ZAMUDIO / Human Resources Assistant, Lemery S.A. de C.V. / MEXICO My family prepares this dish for Mexican parties in August and September. It’s a dish that my mother taught me how to prepare when I was 16 and we enjoy making it together. In my family, we like to spend time together during Mexican parties because of family union and we celebrate with delicious Mexican food. I always prepare Nogada Chili. I like it very much, since I spend a lot of time with my family.

ingredients

preparation

6 poblano chilis

1. Roast the chilis and let them settle inside a plastic bag for about

4 tbsp oil 1kg / 2¼ lbs ground pork

serves 6

an hour so that you can take off the skin easily. 2. To prepare the filling: Heat the oil in a big pan. Add the meat and

2 apples, peeled and cut in cubes

mix until it separates. Add the apple, nuts and dried fruits,

100 g / 3½ oz dried fruits (raisins, apricot,

season with salt and pepper and cook on low heat, until the meat

candied citron), chopped 200 g / 7 oz walnuts, coarsely chopped, for filling 1 cup / 225 ml / 7.5 fl oz double cream

is completely cooked. 3. To prepare the sauce: Blend the cream, cheese, ½ cup of nuts, salt and pepper to a smooth sauce. 4. To serve: Place each chili on a plate. Fill with the meat and cover

200 g / 7 oz white cheese, cut in big cubes

with the walnut sauce. To ornament it put a little bit of

½ cup walnuts, finely chopped,

pomegranate over the sauce and it’s READY! You can start

for the sauce 2 red pomegranates, seeds only

enjoying this delicious Mexican dish.

ingredients

preparation

Chile Rajon GUADALUPE CABRERA / Human Resources Manager, Sicor Latinoamérica / MEXICO The Mexican family traditionally gets together for meals. In several celebrations, families like to have “taquizas” (tortillas filled with different kinds of fillings). This dish was a favorite of my grandmother’s, and then my mother’s since my father liked it a lot. It is now my husband’s favorite whenever he wants to treat the family. This is a typical dish at Mexican family get-togethers, especially for its green-white-red coloring as well as for being delicious and well-apportioned. Besides being a complete dish, it is the perfect match for other dishes that cannot be absent from a “taquiza”.

ingredients

preparation

serves 10

6 large tomatoes

1. Fry and peel the tomatoes and cut them in equal chunks. Fry and

6 large poblano chilis

peel the chilis and cut them into strips. Slice the onion. Cut the

1½ large onions

panela cheese in equal chunks.

1 kg / 2¼ lbs Panela cheese, or any other cheese with a good consistency 4 tbsp oil ¾ L / 1¼ pint milk Powdered chicken broth, to taste

2. Heat oil in pan and sauté the chili strips and the onions. Cook until the onion is transparent. Add the tomatoes and season to taste with the powdered chicken broth. 3. Bring to a boil, add the milk and once it has boiled again add the cheese cubes, stirring a little bit. Remove from heat. 4. It is best served hot and accompanied by maize or flour tortillas.

Good Ol’ Fashioned Mac and Cheese LINDA SOWELL / GATE Sales Representative, GATE Pharmaceuticals / USA Everyone has a favorite “comfort food”. Macaroni and Cheese has always been a favorite of mine and until I “grew-up” and learned how to cook, I took for granted that it came from a blue box. This recipe was given to me by a good friend. I wasn’t much of a cook and I still am not, but this is something I can make and make well! Every time there is a family gathering or request for a dish, I am always asked to make this. It is great on a cold winter day or a rainy summer night and even better when served as a reheated leftover. The best thing about this - it’s easy to make and delicious. I suggest at least having some sharp cheddar cheese, but what cheese you put in is unimportant, so whatever is in the fridge will do!

ingredients

preparation

250 g / 8 oz elbow macaroni

1. Preheat oven to 190º C / 375º F. Cook macaroni in boiling salted

2 tbsp butter 1 tsp salt

serves 5-8

water until just cooked. Drain and transfer to an ovenproof dish. 2. In a large saucepan, melt butter, mix in salt, mustard powder,

1½ tsp mustard powder

and add flour slowly until you have a smooth paste. Gradually add

2 tbsp flour

the milk while whisking and stir over medium heat until the sauce

2½ cups / 550 ml / 18 fl oz whole milk

thickens and boils. Remove from heat, mix in cheese.

1 cup shredded mild cheddar cheese 1 cup shredded sharp cheddar cheese ½ cup or 1 slice Swiss cheese

3. Pour sauce over the macaroni and stir so macaroni are covered and filled with the sauce. 4. Bake for 30-35 minutes or until top is brown and bubbly.

¾ cup shredded Parmesan or Pecorino

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Romano cheese

ingredients

preparation

Slambuc (Shlamboots) ZOLTÁN KONYÁRI / Analyst, API QC Department, Teva Pharmaceutical Works Ltd. / HUNGARY As a child, my family often spent time in “weekend gardens”. Dishes were prepared in the open air. Those were our family events: even small children were involved - they could feed the fire, while the adults held conversations. “Slambuc” is an old shepherds' dish from the Great Hungarian Plain. It is made in a special stew-pot or kettle. There are many variations of the dish with different ingredients and cooking techniques (e. g. stirring is not allowed during cooking). The dish is ready when it has been shaken 33 (some say 77) times.

ingredients

preparation

serves 4

100 g / 3.5 oz smoked bacon

1. Dice the bacon and fry it in its own fat. Add the pasta after

250 g / 8 oz dry pasta thin, irregular shaped

crumbling it a bit and brown it gently. Stir in the chopped onion

1 onion, chopped

and fry it a little. Sprinkle with the paprika and add sufficient cold

1 tbsp hot paprika milled

water to cover the pasta. When the pasta is partly done, add the

600 g / 1¹⁄³ lbs potatoes, peeled and diced

potatoes, the green pepper and tomato (keep it whole). Season

1 green pepper, chopped

with salt to taste. 2. Continue cooking over medium heat until all the ingredients are tender. Theoretically, you should only shake the pan, not stir - you do not need a spoon before eating. When the dish is ready it

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should be thick enough to stand a wooden spoon in.

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1 tomato

Apple Croustade SYLVIE LAFRENIÈRE / Coordinator, Human Resources & Finance, Teva Neuroscience / CANADA For about twenty years now, one of our most cherished annual family events has been apple-picking on a beautiful September day. Once we get back home, everybody has a task and it is with great joy that we set out to make our Apple Croustade. Even though the aroma emanating from the oven is intoxicating, we manage - as well as can be expected - to wait until dessert at dinnertime to savor the croustade. Because it is simple to prepare, this is an ideal recipe to make with young children. My children are now 18 and 22 and this activity has become a family tradition that we look forward to year after year - and they certainly intend to maintain it.

ingredients

preparation

6 medium sized apples

1. Preheat oven to 180º C / 350º F. Grease the sides and bottom of

¼ cup / 55 g / 2 oz sugar 2 tsp cinnamon, to taste ¼ cup / 60 g / 2 oz butter ½ cup / 100 g / 3 ½ oz brown sugar ½ cup / 70 g / 2½ oz all-purpose flour

serves 6

an oven pan 22.5 cm / 9 x 9 inch. 2. Peel, pit and slice the apples and spread in the pan. Sprinkle the apples with sugar (white) and cinnamon. 3. In a bowl, blend the butter, brown sugar and flour and spread over the apples. 4. Bake for 30 minutes until the apples are soft and the top is golden. Can be served hot with vanilla ice cream. Bon Appétit!

Grated Cake with Cottage-Cheese VILMOS KUI / System Administrator, IT, Teva Pharmaceutical Works Ltd. / HUNGARY This cake was made 12 years ago by one of my grandmothers, when her first granddaughter was born. That was her way of expressing her pleasure. Since then the cake has been one of our favorites. We bake it several times a year; especially on holidays, celebrations and when we invite guests.

ingredients

preparation

Cake:

1. Preheat oven to 200º C / 400º F. Blend all cake ingredients to form

400 g / 13 oz fine white flour ½ packet baking powder

serves 5-6

dough. Divide in two. 2. In a large mixing bowl, beat the cheese, yolk, lemon juice, ground

4 tbsp cocoa powder

biscuit and sugars well. Beat the egg whites to strong peaks

200 g / 6.5 oz butter or margarine

and fold into the cheese mixture.

3 egg yolks Finely grated peel from 1 lemon

3. Grate the first half of the cake into the prepared tin and top with the filling.

150 g / 5 oz granulated sugar

4. Grate the second half of the cake on top of the filling.

Filling:

5. Bake for 30 minutes until the filling sets (test with a toothpick).

½ kg / 1 lb cottage cheese

6. Cool down and cut into little cubes. Sprinkle with confectionery

1 egg yolk

sugar before serving.

1 tbsp lemon juice

1 packet vanilla sugar 100 g / 3.5 oz sugar 4 egg whites

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3 tbsp ground biscuit or sponge fingers

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25 x 25 cm / 10 x 10 inch cake tin, greased

Anjana Roy

Nobuo Taku

Panchamrit - Five Nectars / 74

Tempura / 83

Edna Lilia Blanco Vargas

Cristina Vieira

Peanut Torito / 75

Bacalhau á Braz - Braz’s Codfish / 84

Barbara Schmidt

Avraham Hermon

Real Frankfurt Green Sauce / 77

Traditional Cholent / 85

Amelia Chávez

Vadim Tchernogolov

Green Chilaquiles / 78

Pelmeni / 88

Lily Flores

Els Godderis

Flour Tortillas / 79

Cabbage with Potatoes and Sausages / 89 Éva Virágné Fejes Stuffed Horseradish Leaves / 90

Laura Jevgenjeva Šaltibaršciai / 80 Margalit Yechezkel Sour Vegetable Soup / 81 Elisa Gaiba Grattini / 82

Salvador Salado

Alessio Frizzarin

Rajas con Crema / 91

Bread Cake / 97

Linda Demarinis

Wendy Holden

Stuffed Zucchini Flowers / 93

Blueberry Pancakes / 98

Ecsedi Sándor

Ewa Zbroch

Eggplant Cream from Transylvania / 94

Malgorzata Brodzka-Raszek Ewa Lad

François Blanchette

Jaroslaw Glazewski

Wild Rice - the Caviar of Grains / 95

Honey Cake / 99

Ahuva Marko

Barbara Elvery

Hummus / 96

Journey Cakes / 101 Rosario Soltero Barcenas Rosca de Reyes / 102 Jeanette Landgreen Funny Cake / 103

Panchamrit - Five Nectars ANJANA ROY / Research Scientist, Analytical Department, RDL / INDIA As per Hindu mythology, the human body is composed of five basic elements: air, water, sky, fire and earth. Panchamrit is made up of five basic ingredients, symbolizing this belief. Panchamrit is served as a holy drink. During the 5th month of pregnancy, it is given to purify the womb.

ingredients

preparation

100 g / 3.5 oz curd

1. Beat the curd thoroughly. Boil the milk and cool it. Mix jaggery with

(prepared with cow’s milk) 500 ml / 17 fl oz cow’s milk 200 g / 7 oz jaggery 2 tbsp honey

serves 5

cold milk. 2. Mix beaten curd with milk & jaggery mixture. Mix in the honey. Cut the fruit in small pieces. 3. Heat ghee in a pan, cool and mix with the curd mixture. Add

1 tbsp unsalted butter (ghee)

raisins and seasonal fruit. Cool the drink in the refrigerator for

Optional:

10-15 minutes. Serve with one or two tulsi leaves on top.

Banana (summer) Apple (winter) Pomegranate (rain) Raisins Tulsi leaves

Peanut Torito EDNA LILIA BLANCO VARGAS / Assistant, Quality Control & Assurance, Lemery Biotech / MEXICO I chose this recipe because it is traditional in Vera Cruz, one of the happiest states in the Mexican Republic. Most of my family comes from Vera Cruz. My grandmother used to prepare this drink at family gatherings, announcing that she was offering a round of Toritos. She said that, according to tradition, 3 drinks were mandatory. The good thing about this drink is that the whole family can enjoy it since it can be prepared alcohol-free. Besides that, it is refreshing and different. I think it is in good taste to offer our guests our best hospitality and what better way is there than to offer them something different to drink from time to time. Try them and you will not regret it. You too will invite them to a round of Toritos. Cheers, torero!

ingredients

preparation

serves 6

1 can evaporated milk

Mix everything in the blender except for the ice, which you will put in

1 can condensed milk

the glass before serving the Torito. It serves 6 medium glasses.

2 cups aguardiente or tequila 250 g peanut butter or ground salted peanuts or 3-4 tbsp instant coffee

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Tradition

Ice cubes, to taste

ingredients

preparation

Real Frankfurt Green Sauce BARBARA SCHMIDT / Secretary to the General Manager, Teva Pharma GmbH / GERMANY I love to eat. It’s obvious. Since I was born in Frankfurt, I thought it would be a good idea to promote our national/regional dish which has a long tradition. I love it and grew up with it - my grandma; a real Frankfurt native told me how to make it. She was convinced that her recipe is the ultimate one. She just turned 88. Is it because of the sauce? The Frankfurt Green Sauce is a cold sauce made of green herbs and it is best in spring, when the herbs are fresh and tender. It goes very well with boiled potatoes (simple, but nevertheless delicious) and with poached freshwater and sea fish, like trout or salmon, or meat - especially lean veal and beef. For me, having Green Sauce is always a sign that winter is finally gone. So I think this recipe fulfills all demands concerning culture, country, tradition, childhood memories and season. By the way: On Sunday we have it with Boeuf à la ficelle - beef on the string. The Green Sauce is very popular in our area and you can buy the seven herbs you need bundled and wrapped in white paper with the recipe printed on it (not necessarily the ultimate one!). The recipe can, of course, be varied, but it may then lose the typical tender taste that makes it different from other herb sauces, like salsa verde from Italy or mocho verde from Spain. So do not add strong flavors like garlic, onions or basil, dill or tarragon. And if, by chance, there are more guests than you expected, you can add the chopped egg white to stretch it. But - this is a matter of taste. I do not.

ingredients

preparation

4 eggs

1. Boil the eggs for 10 minutes, then peel them and separate the egg

Handful of fresh chervil Handful of fresh cress

2. Pull hard stems and ribs from the herbs, wash and shake them dry carefully. Mince them as finely as possible. 3. Mix the yolk with the mustard until you have an even paste.

Handful of fresh burnet

Now add the oil to the paste and use a whisk to make a kind

Handful of fresh borage

of mayonnaise. Add the sour cream (or yoghurt mixed with crème

Handful of fresh sorrel

fraiche or plain yoghurt if you count calories) and season with salt,

1 tbsp spicy mustard

pepper and lemon juice. Mix in the minced herbs and let the

3 tbsp hazelnut oil

mixture rest for an hour.

6 tbsp sour cream (30%) or crème fraiche, mixed with yoghurt 2:1

4. For Sundays, I recommend to have the sauce with new potatoes and boeuf á la ficelle: Bind a good piece of loin (veal or beef) and

Salt and pepper

boil it for 2 minutes in a strong consommé, then bring down the

Lemon juice

heat and let it simmer for about 15 minutes. Take it out of the broth, let it rest for some minutes, cut it into slices and serve it with the sauce and potatoes.

Tradition

Handful of fresh parsley

white from the yolk.

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Handful of fresh chives

serves 4

Green Chilaquiles AMELIA CHÁVEZ / Chemist, Regulatory Department, Lemery Biotech / MEXICO Chilaquiles had their origins in the house of my grandparents. Since my paternal grandfather was a farmer his entire life, farming his own land, my grandmother made “Chilaquiles” at the time of the first sowing, which marks a difficult period in the agricultural year. Nowadays, my uncles, cousins, etc. help sow the crop. Without a doubt, the first sowing is their favorite, because everybody knows that when it is over, Chilaquiles will be waiting for them. Mmm, what can I tell you? My grandma is a great cook, so there is no excuse for not eating them.

ingredients

preparation

serves 4

300 g / 10 oz green tomatoes

1. Boil the green tomato together with the chilis.

100 g / 3 oz green chilis

2. Heat the fat in a frying pan and add 1 slice of onion. Add the cut

250 g / 8 oz pork fat or cooking oil

tortillas and fry until golden brown. Remove from pan, reserving

1 medium onion, sliced

the fat.

15 tortillas, cut into cubes of approx. 3 x 3 cm / 1 x 1 inch 1 garlic clove 250 g / 8 oz Panela cheese, sliced or grated 250 g / 8 oz cream (double cream or sour cream) Salt Chopped coriander, to taste

3. Make the green sauce in the liquefier by adding the boiled tomatoes and chilis, garlic, a slice of onion, salt to taste and enough water to make up one liter. 4. In the same frying pan with the remaining fat, also hot, fry the sauce until it boils for 5 minutes, then leave on a slow heat and add the tortilla squares. Remove from the heat after 10 minutes, which should be long enough for everything to be cooked. 5. Serve with cheese, cream, onion, salt and coriander to taste. Bon appetit!

Flour Tortillas LILY FLORES / File Clerk, Regulatory Affairs, Sicor Pharmaceuticals Inc. / USA This is a traditional dish that has been around for generations. Hondurans make flour tortillas from scratch every morning and afternoon. We eat tortillas for breakfast and dinner together with beans, cheese or eggs. My grandmother used to make them every day, my mom was also really good at making tortillas from scratch. This is something that every single individual in Honduras eats everyday. Mmmm… I personally miss the ones that my grandma made. They tasted like fresh bread.

ingredients

preparation

makes 15 tortillas

½ kg / 16 oz flour

1. Mix flour, baking powder, butter and salt. Make a well in the center

1 tbsp baking powder

and add the water very carefully, until it clings to a firm dough.

3 tbsp butter

Divide into small balls. Leave to rest for 10 minutes.

tortilla, 2 mm thick. 3. Heat a heavy pan and cook each tortilla from both sides, on medium heat, until golden brown.

Tradition

1 cup water, approx.

2. Use a wood roller or a round glass bottle to press each ball to a

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½ tsp salt

Šaltibaršciai LAURA JEVGENJEVA / Human Resources Manager, Sicor Biotech UAB / LITHUANIA Lithuanians eat soup every day. Soup could be a main lunch or dinner dish. Šaltibaršciai (cold beet soup) with hot potatoes is a perfect dish for summer time. It is very refreshing, delicious and easy to prepare. It is worth trying, I assure you, you’ll enjoy it! Lithuanians like to eat wholesome, tasty and filling foods. The tradition of eating well is inherited from our ancestors, who would say, “He who eats well, works well”. Traditional Lithuanian cuisine took shape over many centuries and was greatly influenced by cultural contacts with neighbouring nations. A good example is potato cake - Kugelis, which the Lithuanians adopted from the German kitchen. This has now become a favorite dish throughout Lithuania. What dishes should you try? The jury is still out on whether Cepelinai (large potato dumplings stuffed with minced meat) is our national dish or not, most foreigners have already heard about it before coming. We are proud of our black corn bread, the high-quality dairy products and smoked meat. Lithuanians know that their beer is good, they are true patriots. Awards won at international contests serve as proof of that. Lithuanian cuisine is known for its simplicity; it is the product itself which gives the dish its flavor, followed by various additional ingredients and seasoning. The natural and healthy character of its dishes is what makes Lithuanian cuisine unique.

ingredients

preparation

8 cups cold buttermilk

Whisk the buttermilk in a large bowl, and then add the rest of the

(“kefyras” in Lithuanian) 1 medium cucumber, cut into thick matchsticks 3 medium beets, boiled, peeled and grated 2 eggs, hardboiled, sliced into matchstick shapes (as best as you can!) ¼ cup scallions, chopped 1 tbsp fresh dill, chopped Salt, pepper Freshly squeezed lemon juice, to adjust acidity if needed

serves 4-6

ingredients. You may add cold water if the soup is too rich or thick for your taste. This soup is eaten with hot boiled potatoes.

Sour Vegetable Soup MARGALIT YECHEZKEL / Department Secretary, Global ERP Unit, IT, Teva Pharmaceutical Industries Ltd. / ISRAEL This soup has been a part of my life from when I was born to this very day, as a mother of five children. In my parents’ home, the soup was cooked on Friday in preparation for Sabbath eve. When I came back from school, the first thing I would do was sit down and eat this soup with a side dish of Persian rice. And today, when my children come home on Fridays, they also eat this meal and of course, again, on Sabbath eve.

ingredients

preparation

1 large onion, finely diced

1. Heat oil in a large saucepan and fry the onion until golden. Add the

2 tbsp oil 250 g / 8 oz diced beef or 4 chicken legs

serves 4

meat and continue to fry together for 10 minutes. 2. Add the eggplant, zucchini and potato and steam until the

½ small eggplant, diced (optional)

vegetables soften (for approximately 10 more minutes). Add the

1 small zucchini, diced (optional)

spices and stir.

1 potato, diced (optional)

3. Finely chop all the leafy vegetables and add them to the saucepan.

1 tsp salt

Continue to cook until the vegetables are steamed (for

½ tsp turmeric

approximately 10 more minutes).

A pinch of black pepper ½ package parsley ½ package dill ½ package mint ½ package coriander

4. Add the water and bring to a boil. Lower the heat and continue to cook covered, over a low heat, until the meat is tender. 5. When the soup is almost ready, add the crushed garlic and the lemon juice and cook for another five minutes. 6. Serve with white or yellow rice. Bon appétit!

½ package celery leaves

Juice from two lemons or 1 tsp citric salt

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5 garlic cloves, crushed

Tradition

8 cups water

Grattini ELISA GAIBA / Warehouse Supervisor, Logistic Department, Teva PFC S.r.l. / ITALY This is a simple dish that comes from the people who used to live in the area around the delta of the river Po. It dates from the period of the First World War - 1915-1918. The recipe has been handed down from family to family until today. Nowadays, it is considered a traditional dish from the Ferrara cuisine, which you can still find in restaurants that specialize in this kind of cooking.

ingredients

preparation

2 L / 3¹⁄³ pints water

1. Put the water in a large saucepan, add the beans, onion, carrot,

300 g / 10 oz dry beans, soaked in water overnight 1 small onion, chopped 1 tomato, chopped

serves 4

tomato, salt and oil and bring to boil. Remove foam from the surface and cook on low heat, covered, for 2 hours, until beans are very tender. 2. Remove the beans and vegetables from the broth and crush them

1 carrot, chopped

together into a pulp, which is then put back into the broth to give

2 tbsp oil

it flavor and consistency. The husks of the beans must be thrown

1 tsp white flour

away. Stir the broth and add salt to taste.

1 egg 1 tsp grated Grana Padano cheese (Parmesan) A pinch of grated nutmeg

3. Make a paste with the flour, egg, Grana Padano cheese and nutmeg. Chop up as you like it with a knife. And transfer to the bean broth. Cook for about 15 minutes, stirring continuously. 4. Serve in a bowl. If the broth is too liquid, small pieces of roasted polenta or pieces of toasted bread can be added.

Tempura NOBUO TAKU / Manager, Teva API Japan B.V. / JAPAN What sort of cuisine comes to mind when you think of Japanese food. Sushi, Sukiyaki, Shabushabu, elegant Kaiseki meals? Sushi and Kaiseki meals are somewhat special and should be cooked by professionals. Tempura, Sukiyaki and Shabushabu are categorized as favorite home cooking dishes. However, to have delicious Sukiyaki and Shabushabu, you have to spend at least $30-50 to get qualified thin sliced beef, specially breaded, sometimes with beer. Tempura could be one of the most common home dishes, eaten once a week or commonly put in a lunch box. Tempura is deep fried batter-dipped seafood and vegetables. Tempura resulted from the encounter between authentic Japanese cuisine and European cooking, which occurred when Spanish and Portuguese missionaries came to Japan during the 16th century. Let’s make Tempura, and eat it hot. (And if you cannot make good Tempura, come to my house!)

ingredients

preparation

serves 4

Batter:

1. Batter: Mix the whole egg, egg yolk and ice cold water well. Pour

1 whole egg

sifted flour and mix lightly - 5-10 times is good enough. Don’t

1-3 egg yolks

dissolve flour completely into the mix.

1 L oil, can be 70% salad oil and 30%

350°-400°F. 3. Materials being fried:

sesame oil, as you are served in a

Shrimp: Take out shell and organs. Pat dry and soak it in batter

tempura restaurant

to coat. Fry for six to seven minutes. Put it on kitchen paper, then

Soup (to dip fried tempura):

serve. Sillago (any kind of white fish): Prepare as you make sole

4 tbsp soy sauce

meunier, but do not forget to take out bones completely, otherwise

6 tbsp mirin

you will have a problem when it goes through your throat. Fry as

1 tsp dashi

shrimp. Scallop: Take out skin, cut it into pieces 2 x 5 cm / 1 x 2

4½ cups water

inch. Dip in flour, shake off excess and coat with batter. Fry for

For frying:

seven minutes. Pumpkin, sweet potato, lotus root: Slice into 5

Basically any kind of white fish or

mm strips. Coat with batter sufficiently, then fry. Eggplant: Cut into

vegetables, cut to 10-15 cm length

2-3 pieces (not vertically). Coat with batter slightly, then fry. Carrot:

4-8 shrimps

Cut into long matchsticks. Put together 15 to 20 pieces, then coat

Sillago (fish)

with batter. It is better to make the batter at a low viscosity.

2-4 scallops

4. Soup to dip: Stir up mixture, boil it up for several minutes to

Pumpkin (1-2 pieces per person) 1 eggplant

evaporate alcohol, and keep in room temperature. 5. Enjoy! You must eat while Tempura is hot enough. Soak it into the

1 carrot

soup, then just enjoy. If you cannot find ingredients for the soup,

1 sweet potato

just put some salt or soy sauce on Tempura.

1 lotus root

Tradition

900 g flour

2. Oil: Use deep pan, keep temperature betwen 200°-400° C /

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900 ml / 1½ pints ice cold water

Bacalhau à Braz - Braz’s Codfish CRISTINA VIEIRA / Regulatory Affairs Manager, Teva Pharma / PORTUGAL This recipe is one of the traditional main courses of Portugal. Portugal has a strong gastronomic culture with dry codfish and we usually say that there are 1001 ways to prepare it. This recipe is one of the most popular and the one that children like the most.

ingredients

preparation

500 g / 1 lb dry codfish in slices, soaked

1. Heat oil in a saucepan on a medium-low heat. Add the onions and

in water overnight, to remove the salt 5 tbsp olive oil 2 mild onions, finely chopped 200 g / 7 oz thin French fries (already fried)

serves 4

sweat until the onions are transparent. 2. Add the codfish, cut in small pieces without bones and cook for 10 minutes, stirring once in a while. Add the French fries and mix well. 3. Put the eggs in another dish and beat very well. Add them to the

6 eggs

saucepan and stir. Remove from heat when the eggs have the

Black pepper, to taste

appearance of scrambled eggs. Add black pepper to taste.

Fresh parsley, to taste

4. Transfer to a platter and decorate it with the parsley leaves. Can be served with a tomato and lettuce salad.

Traditional Cholent AVRAHAM HERMON / Patent Editor, Patent Department, Teva Pharmaceutical Industries Ltd. / ISRAEL Jews have been eating Cholent throughout history. Some call it “Hamin”, others call it “Cholent” and each ethnic group has its own variation. This version is a combination of several recipes I sampled from different ethnic groups. The Jewish people were in the habit of preparing Cholent just before the Sabbath and leaving it in a warm oven (with ash-covered coals) until the Sabbath meal the following day. Not every dish is capable of withstanding the heat of more than 12 hours of cooking and the ingredients used for Cholent were specially selected for their heat-resistance. Cholent is easy to prepare and the cooking technologies at our disposal, such as the hotplate and slow cooker, make it easier to prepare delicious and satisfying traditional Cholent.

ingredients

preparation

serves 6-8

2 tbsp oil

1. Put the oil, beans, chick peas, onion, meat, salt, ketchup, garlic

¹⁄³ cup white beans, soaked in water overnight

and spices in a heavy bottomed saucepan, and cover with water.

¹⁄³ kidney beans, soaked in water overnight

Bring to a boil and remove foam. Cook, covered, on low heat for

¹⁄³ cup chick peas, soaked in water overnight

an hour.

1 large, peeled onion (whole, without any roots) 1 kg / 2¼ lbs cholent meat (beef for slow cooking), cut to 4 chunks

2. Add the grits, potatoes and enough water to cover the ingredients. Mix after 15 minutes to prevent the grits from sticking to the pan. Continue to cook, covered for 30 minutes. 3. Stir and add the eggs. Cook for 10 minutes, mix and transfer the

About 2 tsp salt

saucepan to a hotplate until mealtime the following day (12 hours).

¼ cup ketchup

Alternatively, the Cholent can be prepared in a slow cooker.

6 garlic cloves, peeled and quartered 1 tsp ground black pepper 1 tsp sweet paprika ½ tsp hot paprika (optional)

2-3 eggs, in their shells

84/85

3 medium sized potatoes, quartered

Tradition

½ cup grits

ingredients

preparation

ingredients

preparation

Pelmeni VADIM TCHERNOGOLOV / Manager, BMU, Teva Moscow / RUSSIA Pelmeni is one of the most traditional (and delicious) of Russian dishes. Most people associate Pelmeni with Siberia and many recipes and references to the dish call it “Siberian dumplings.” Pelmeni probably did originate in Siberia, where hundreds or even thousands could be made, frozen and stored outside during the long winters. However, the dumplings became very popular all over Russia. The filling is usually a mixture of minced pork, onions, garlic, salt and pepper. Pork is often preferred because it makes for a very tender, juicy pelmen. Pelmeni should never be dry. The most traditional way of making Pelmeni is by hand. For many generations, making Pelmeni was a fun activity for Russian families. Tradition dictates that the whole family gather round the table, from young to old, and help make the dumplings. Pelmeni are a popular holiday dish as well, especially on New Year’s Eve. Many Russian families make thousands of Pelmeni and freeze them for winter. There are few more convenient, spirit-warming and filling dishes on a cold winter’s day than Pelmeni. Another tradition associated with Pelmeni is placing silver coins inside a few of the dumplings. Good luck is predicted to those who find a coin in their Pelmeni. Also, if you find a bay leaf in your bowl of pelmeni, you will have good luck.

ingredients

preparation

Dough:

1. Grind beef and pork twice in a meat chopper, then add chopped

200 ml / 7 fl oz regular flour 2 eggs

serves 3-4

onion, salt, pepper and a bit of milk. Put aside. 2. Mix flour with eggs, milk, salt and oil until a soft dough forms.

200 ml / 7 fl oz milk or water

Knead on floured surface until dough is elastic. Take some dough

½ tbsp vegetable oil

and make a “sausage” (2.5 cm in diameter). Divide into pieces (2.5

½ tbsp salt

cm thick). Roll each piece so that they are 1.5 mm thick. Take a

Mincemeat:

glass or a cup (5 cm in diameter) and cut out disks of dough.

250 g beef

3. Fill each disk with 1 teaspoon of the mincemeat and fold into

250 g pork

half-moons. Pinch edges together and connect the opposite sides

1 onion, finely chopped

(like tortellini).

Salt and pepper, to taste

4. Cook pelmeni in boiling salted water. Carefully drop the pelmeni in.

Dash of milk

5. Don’t forget to stir them from time to time. Boil for 20 minutes in a half-closed saucepan. Strain. 6. Pelmeni are served with butter, sour cream or vinegar.

Curly Cabbage with Mashed Potatoes and Sausages ELS GODDERIS / Finance & Administration Assistant, Teva Belgium / BELGIUM Everyone has heard the story that babies are born in the cabbage patch! In fact, in the past, cabbage was associated with babies and was even thought to cause their birth, because a big bowl of steaming cabbage soup was brought to newlyweds the morning after their wedding night.

ingredients

preparation

1 kg / 2¼ lbs curly cabbage

1. Wash and clean the cabbage; remove the base, the hard veins

2. In a large pot, bring some water to a boil. Immerse the cabbage

4 tbsp butter

(it should be entirely covered by water), reduce the temperature

½ cube of bouillon

to medium and cook uncovered for 30 minutes. Remove and

A pinch of salt and nutmeg

drain, squeezing excess water from the leaves. Chop coarsely.

450 g / 1 lb fresh or smoked sausage

3. Meanwhile, wash, peel and dice the potatoes; cook the potatoes in boiling water with a pinch of salt, until they are tender. Remove from pan and mash them. 4. Pour the milk and butter together with the mashed potatoes to a clean saucepan; beat potato mixture until light and creamy. Add half a cube of bouillon, a pinch of nutmeg and the cabbage. Reduce the heat and let simmer over low heat for a couple of minutes. 5. Poke the sausages in several places, lay flat in a skillet, reduce the heat and simmer for 10 minutes. Chop into pieces (or buy a smoked sausage and cut into coins).

Tradition

500 ml / 2 cups milk

and any wilted leaves.

6. Mix everything in a large bowl and serve. 88/89

6 potatoes

serves 4

Stuffed Horseradish Leaves ÉVA VIRÁGNÉ FEJES / Regulatory Affairs Administrator, Teva Pharmaceutical Works Ltd. / HUNGARY This dish is typically prepared west of the Tisza River in Hungary, when there are special guests. The meal can be prepared in any season, because the horseradish leaves may be substituted with grape-leaves, kohlrabi leaves or cauliflower leaves. The well-known Hungarian dish “stuffed cabbage” is prepared similarly, using sour cabbage (sauerkraut), sweet cabbage or sometimes colewort leaves. The leaves do not have to be boiled when using sour cabbage leaves and sour chipped cabbage is also added to the fillings. The use and beneficial effect of the horseradish root is well known in Hungary. However, similarly to the root, the leaves are also considered to be useful as medicinal herbs, even though only a few books on medicinal herbs mention this.

ingredients

preparation

30-40 horseradish leaves,

1. Remove the thick veins from the leaves with a knife. Wash the

preferably freshly picked Salt

serves 4

leaves. 2. Fill a large saucepan with water and add salt - 1 tsp of salt

Vinegar 10%

and 1 tbsp of 10% vinegar per 1 liter of water. Bring to a boil and

2 cups cooked tomato or an equivalent

add the leaves. Stir and cook for 3-4 minutes - calculated from the

amount of tomato juice Smoked bacon or thin slices of smoked meat Stuffing: 1 kg / 2¼ lbs any kind of meat (the best is a combination of duck breast, chicken breast, leg of pork in a ¹⁄³-¹⁄³ proportion) 150 g / 5 oz smoked ham, previously soaked 1 onion 2-3 red peppers

repeated boiling. Remove the leaves into cold water and squeeze to remove excess water. Flatten the leaves. 3. Grind the filling ingredients except for the rice. Season the mixture and mix in the rice. 4. Fill the horseradish leaves with stuffing and roll up, making sure to seal both ends. 5. Cover the bottom of a large heavy bottomed saucepan with 5 flat leaves. Top with a layer of stuffed horseradish leaves. Make a layer of smoked bacon and continue to layer the stuffed leaves, a layer of bacon and so on. Finish with a layer of flat leaves. 6. Fill the dish with a mixture of tomatoes and water, and season

2-3 tomatoes

well. Place a plate on top of the leaves and bring to a boil.

5-6 slices garlic

Continue to cook, covered, on low heat, for 1 hour.

Ground paprika, to taste

7. Allow to cool for 15-20 minutes. Transfer cooking liquid to a

Salt, black pepper

separate bowl and continue to cook the stuffed leaves on low

1 cup pre-washed rice

heat for 10 minutes. 8. Serve with (or without) sour cream. The cooking liquid may be thickened with dill and sour cream 10-15 minutes before the end of the cooking period.

Rajas con Crema - Strips of Pepper with Cream SALVADOR SALADO / Regional Regulatory Affairs, Lemery S.A. de C.V. / MEXICO This is a traditional recipe made all over Mexico with slight variations according the region. It is one of the most popular dishes along with Antojitos Mexicanos (Mexican Snacks). All Mexicans have tasted this dish in social gatherings and special events. Rajas con Crema can be served as a side dish, eaten in “tacos” or with tortilla chips. I would like to share this recipe because I’ve noticed that people from India, Pakistan, South America, the United States and Russia liked it (when I tried to get some at a party, it was finished). I hope you enjoy it as well.

ingredients

preparation

serves 8

5 Poblano peppers

1. Grill the peppers until skin blisters and blackens. Wrap them with

Corn and/or olive oil to fry

a napkin and allow them to “sweat” in a plastic bag. Peel off the

1-2 garlic cloves, chopped

skin and take out all the seeds (use a plastic glove). Cut the

1 large tomato, chopped

pepper in strips. Note: if you don’t take out all the seeds, the dish

1 large onion, sliced

will be very hot.

chopped tomato and onion and let them sweat over a low heat, while stirring constantly, until the onion turns transparent. Add the strips of Poblano peppers and let them cook several minutes with constant movement. 3. Before serving, add the sour cream and season. (If you are going to refrigerate, do not add the cream. Before serving, reheat “las rajas” and then add the sour cream).

Tradition

Salt, to taste

2. Heat oil in frying pan and lightly brown the garlic. Add the

90/91

450 g / 1 lb sour cream, approx.

ingredients

preparation

Stuffed Zucchini Flowers LINDA DEMARINIS / Customer Care Representative, Customer Care Department, Novopharm / CANADA This is one of our Italian traditions that we like in the summer. The zucchini plant is so plentiful in the summer that when the first yellow-orange flowers appear, many of our meals start with this appetizer. I have recently noticed some grocery stores in our area selling the flowers in their produce sections. Very difficult to eat just one!

ingredients

preparation

10-15 zucchini flowers

1. Wash flowers and pat dry gently with a paper towel.

2 large fresh Mozzarella balls,

2. Very gently open the flowers and insert a piece of Mozzarella

roughly chopped 4 eggs, beaten 4 tbsp flour 4 tbsp grated Parmesan cheese ½ tsp salt, to taste

serves 10

cheese. Set aside. 3. In a large bowl, combine eggs, flour, Parmesan cheese, salt, pepper and milk. Beat well. 4. Dip each flower into the egg mixture to coat and fry in hot oil until golden.

Pepper, to taste 4 tbsp milk (a bit more if batter is too thick)

92/93

Tradition

Vegetable or corn oil for shallow fry

Eggplant Cream from Transylvania ECSEDI SÁNDOR / Coordination Employee, Teva Pharmaceutical Works Ltd. / HUNGARY The story of this dish is that eggplant is very popular in Romania. The explanation for this is that in the “dark” Ceausescu period, there was shortage of meat. People used eggplant in a very inventive way. In addition to this, eggplant cream is used in several combinations, like zacusca, fried eggplant and eggplant schnitzel. Of course, meat is now available. But the old eggplant recipes are very successful. We prepare this regularly at family gatherings. My daughter eats it four times a day when we have it at home. I recommend it for vegetarians as well.

ingredients

preparation

8 large eggplants

1. Roast the eggplant on an open fire (grill or stove) until skin

2 medium onions, finely chopped (or 2 garlic cloves, crushed) 3 tbsp oil

serves 12-16

blackens and they are cooked, turning while roasting so they will cook evenly. 2. With a wooden knife (metal-knife will oxidize the eggplants, and

300 g / 1½ cups mayonnaise

they will blacken rapidly) dig out the soft flesh and lightly chop it.

200 ml / 7 fl oz sour cream

Leave to cool.

3 tsp sugar powder

3. Mix with the onion and the oil. In some other combinations,

4-5 tsp salt

use garlic instead of onion. Transfer to food processor with the

2 tbsp lemon juice

mayonnaise, sour-cream, icing sugar, salt and lemon juice to obtain a light cream. Before serving, it is recommended to put in refrigerator for two hours.

Wild Rice - the Caviar of Grains FRANÇOIS BLANCHETTE / Senior Manager Scientific Communications, Scientific & Medical Affairs, Teva Neuroscience / CANADA Canada is a net exporter of grains but, in fact, wild rice is its only native cereal. Wild rice is also high in nutritional value. For example, wild rice is rich in niacin, thiamine and riboflavin. It contains more high quality protein than wheat, yet wild rice has a low fat content, only 65 calories per 125 ml (½ cup) serving. Growing up, wild rice was always a special treat and I would like to share with you our family’s recipe.

ingredients

preparation

1 cup wild rice

1. Rinse the wild rice properly using a strainer and cold water, and let

450 g / 1 lb bacon

2. The following day, boil the rice in a pot until the grains curl (approximately 20 minutes). Strain to remove all water when done.

2-3 cups sliced carrots

3. Meanwhile, sauté mushrooms in butter and set aside.

2-3 cups sliced celery

4. Cut bacon strips into little pieces and cook in a skillet on the

Hashed onions (optional)

stovetop to desired consistency. Separate the fried bacon from the

1 package onion soup

hot oil and keep both for later. Please be careful with the hot oil. 5. Boil carrots and celery to desired consistency. 6. Combine all cooked/boiled ingredients (wild rice, bacon, mushrooms, carrots, celery) and 1 package of onion soup into a bowl and mix. 7. Add desired quantity of bacon oil for flavor and mix.

Tradition

1 cup sliced mushrooms

it sit in cold water for 24 hours.

94/95

50 g / 2 oz butter

serves 6

Hummus AHUVA MARKO / Cop-1 Laboratory, Teva Plantex Ltd. / ISRAEL An Israeli recipe that is easy to prepare, healthy and tasty!

ingredients

preparation

1½ cups cooked chickpeas, should be extra

1. Grind the chickpeas and water in a food processor to a smooth

soft (canned chickpeas can be used) ½ cup water (chickpeas cooking liquid is even better) 2 tbsp tahini (sesame paste) 1 tbsp vinegar 1 tbsp lemon juice Salt, pepper and garlic, to taste Paprika, parsley, olive oil (as toppings)

serves 10

paste. Add the tahini, vinegar, lemon juice, salt, pepper and garlic. Process for another minute to blend the ingredients, and the hummus is ready. 2. Transfer the hummus to a flat dish and top with paprika, parsley leaves and a dash of olive oil. Keep refrigerated.

Bread Cake ALESSIO FRIZZARIN / R&D Technician, R&D Biosynthetic, Sicor S.p.A. / ITALY This delicious cake is one of my favorites; I remember it with pleasure since I was a child. The Bread Cake is an old cake that, once upon a time, was prepared from left over bread and served as a sweet dish. It is simple to bake on the stove or a wood burning oven at relatively low temperatures. It is typical to all northern Italy and it has different dialectal names; it’s prepared typically for the Patron’s Festival (in my village it’s called “Papina” and it’s celebrated on August 10th). It is told that the shepherds of the Alpine valleys, some days before leaving mountain pastures until winter, prepared this cake just to use the old bread instead of throwing it away. This recipe was passed down from mother to daughter (or son!) and normally you can’t find it in the recipe books. This recipe differs from one place to the next and from one family to the next, so you can find many variations. You can use apples, candied fruits, walnuts or cocoa powder. Cognac could be replaced with rum or grappa (more traditional).

ingredients

preparation

serves 12

50 g / 2 oz cocoa powder

1. Preheat oven to 150º C / 300º F. Dissolve cocoa powder in the

1 L / 1½ pints milk

milk, bring to boil and transfer to a medium bowl. Add the bread,

500 g / 1 lb stale bread, cut into small pieces

and let stand until the milk is totally adsorbed and the bread

150 g / 5 oz currants

softens (normally it will take overnight).

3-4 tbsp cognac

2. In the meantime, put the currants in a cup with cognac for 10

100 g / 3 ½ oz sugar

minutes. Work the soaked bread to a homogeneous dough-like

50 g / 2 oz butter

mix. Mix carefully with all the ingredients and transfer to a well-

2 egg

buttered baking pan.

150 g / 5 oz amaretti (di Saronno) 50 g / 2 oz pinenuts

3. Bake for an hour. At the end, the cake should be wet. Serve fresh, sprinkled with sugar.

96/97

Tradition

A pinch of grated lemon peel

Blueberry Pancakes WENDY HOLDEN / Research Chemist, Analytical R&D, Novopharm / CANADA This is a very traditional Canadian dish and one that definitely brings back childhood memories. Hours of picking blueberries were rewarded with waking up to warm and juicy berry filled pancakes drizzled with maple syrup. I now take my two year old son out to experience picking ripe berries from the bushes and popping them into his blue colored mouth faster than into the basket. He enjoys all the mixing and cooking involved in learning the recipe almost as much as stealing and eating the blueberries themselves!

ingredients

preparation

serves 4

2¼ cups / 10.5 oz / 315 g flour

1. Mix flour, sugar, salt and baking powder together. In a separate

4 tbsp white sugar

bowl, combine the eggs and milk. In a third bowl coat blueberries

1¼ tsp salt

with about 2 tablespoons of flour. 2. Mix the dry and liquid ingredients together until the batter is

2 large eggs

smooth. Batter should have the consistency of thin cake batter

2½ cups / 580 ml / 19 fl oz milk

(not runny). Adjust with milk or flour as required. Fold in the

2 cups blueberries (or other seasonal berries

coated berries gently to avoid crushing them.

as available e.g. raspberries, blackberries)

3. Preheat a skillet with a small amount of oil and/or butter to fry

Fresh or partly thawed, coated lightly with

pancakes. Pour 10-15 cm / 4-6 inch rounds of batter and flip

flour by tossing in about 2 tbsp flour

the pancakes when bubbles appear on the surface. They should

Oil or butter for frying

be golden brown on both sides when cooked. Serve with maple syrup (or any suitable table syrup).

96/97

4 tsp baking powder

Honey Cake EWA ZBROCH / Board Member, Teva Pharmaceuticals / POLAND MALGORZATA BRODZKA-RASZEK / Consultant EWA LAD / Assistant JAROSLAW GLAZEWSKI / Sales & Marketing Specialist The Polish traditional Honey Cake goes back to Slavic times. Ancient Slavs baked honey cake for ceremonial purposes. It was a favorite delicacy during pagan feasts. According to national tradition, honey cakes were baked in all Polish houses. A honey cake is nowadays more often eaten during Christmas. In the past, it was mainly a starter served with vodka. Honey cake dough is very dense and tough. The dough had to be kneaded by very strong women for many days. Then it matured slowly and could even be kept for a few months. Sourdough was the main secret of the cake. The older the sourdough, the better the honey cake. First-class dough was so precious, that it was a part of a bride’s dowry. Old Polish honey cakes were as tough as iron. They became delicious only after several months. It was said that there are four best things in Poland: Torun honey cakes, Gdansk vodka, Krakow girls and Warsaw boots. Torun honey cakes were known in the first half of the 17th century and the recipes were well-kept secrets. Honey cakes are the healthiest among cakes.

ingredients

preparation

serves 15

2 cups / 450 g / 1 lb caster sugar

1. Preheat oven to 165º C / 325º F. Beat sugar and butter until light

200 g / 7 oz butter

and fluffy. Add yolks, one at a time while beating. Add honey,

8 eggs, separated

spices and flour - constantly mixing.

500 g / 1 lb honey 1½ tsp ground honey cake spices cinnamon, cloves, nutmeg 800 g / 1 ¾ lb flour

2. Beat egg whites until they hold a peak. Add to butter mixture along with the baking powder, walnuts, almonds and orange peel, mixing it lightly but precisely. 3. Pour mass into greased baking tins - the dough should reach half

1 tbsp baking powder

of its height. Bake about 1 hour in the preheated oven, until a

2 tbsp chopped walnut

toothpick inserted in the center of a loaf comes out clean. Bread

1 tbsp chopped almonds

will be brown in color and will crack on top.

98/99

Tradition

2 tbsp finely chopped candied orange peel

ingredients

preparation

Journey Cakes BARBARA ELVERY / Shipping/Receiving Department, Novopharm / CANADA This dish was good for people who couldn't afford a fridge or ice box because it can be stored at any temperature and it lasts for days without getting spoiled or rotten. These people were poor and the only cheap food to be bought was flour, which we use to make this dish. This dish is also uses by people who intend to go on a long journey and it is very fulfilling.

ingredients

preparation

serves 4-5

1 cup / 140 g / 4½ oz flour

1. Sift all dry ingredients into a big mixing bowl and mix well. Add the

2 tsp baking powder

butter and rub it into the dry ingredients using your hands. Make

1½ tsp salt

a well in the middle and add the water, a little at a time until

2 tbsp butter or margarine

mixture forms a not too sticky dough. 2. Form into balls and fry until golden on both sides. Serve hot with a nice cup of Jamacian blue mountain coffee. Enjoy - from the island

Tradition

of Jamaica.

100/101

½ cups / 115 ml / 4 fl oz tap water

Rosca de Reyes ROSARIO SOLTERO BARCENAS / Human Resources Manager, Lemery S.A. de C.V. / MEXICO Día de Reyes (Epiphany) is a tradition in our country, Mexico. Every January 6th, we get together to cut a piece of the Rosca de Reyes. Each member of the family takes a turn in cutting a piece, beginning with the grandparents, the parents and then the children. The fun part is to see who finds the Baby figurine inside the portion. Those fortunate to find a figurine, will invite the rest to a Tamale Merienda on February 2nd. In our family, we get together to pass on our traditions to the youngsters, to remember nice moments and anecdotes. Each one of us decides how to accompany his piece of Rosca. It can be with a glass of milk, a cup of hot chocolate, tea or coffee.

ingredients

preparation

1 tbsp dry yeast

1. Mix the yeast with 2 tablespoons of lukewarm water and ¼ cup of

1½ cup / 210 g / 7 oz sifted flour 4 whole eggs

serves 6-8

flour. Let it rest for 15 minutes. 2. Put the rest of the flour on a clean surface, make a well in the

7 yolks

center and pour in the eggs, yolks, sugar, half of the butter, orange

¹⁄³ cup / 75 g / 2.5 oz sugar

peel and juice, salt and the prepared yeast. Knead the ingredients

160 g / 5.5 oz butter

except for the flour.

1 tsp grated orange peel

3. Add the flour little by little while you make a homogenous ball

2 tbsp orange juice

of dough. Bang it down on the floured table several times until

A pinch of salt

it becomes elastic and no longer sticks to your fingers or to the

¼ cup figs - half sliced, the rest chopped

surface.

¼ cup cherries - half sliced, the rest chopped ¼ cup citron half - sliced, the rest chopped ¼ cup candied orange - half sliced, the rest chopped ¼ cup candied lemon - half sliced, the rest chopped Topping: 1 cup / 140 g / 4.5 oz flour

4. Roll out the dough, add the rest of the butter and incorporate it; make a ball, cover it with a warm cloth and let it rest for two hours, until it doubles in size. 5. With a fist, bang the dough on the table to deflate it; fill it with the chopped candied fruit and keep kneading to incorporate the ingredients. 6. Form the dough into a ring and place it on a greased oven tray. Let it rest until it once again fluffs up. Preheat oven to 180º C / 350º F. 7. To make the topping: Mix the flour, sugar, vegetable fat and one

1 cup icing sugar

egg to make a dough. Roll it out and cut into decorative elements

1 cup vegetable fat

(leaves, heart etc.). Beat the other egg and brush the ring.

2 eggs for the topping

Decorate the ring of dough with the topping and the sliced fruit.

Sugar for the topping

Brush again with the egg wash and sprinkle with sugar. 8. Bake for 40 minutes until the Rosca is cooked and golden. Put the figurine inside and let it cool. Enjoy a delicious Rosca de Reyes…

Funny Cake JEANETTE LANDGREEN / Manager, Learning & Development, Human Resources, Teva Pharmaceuticals USA / USA This delicious cake - although really a cake/pie combination - is very common in the Pennsylvania Dutch area (southeastern and south central Pennsylvania), where many Dutch and German immigrants chose to make their homes in the lush farmlands. The Funny Cake is so named because the baking process is “funny” in that the chocolate is poured on top of the cake before baking and when removed from the oven, the chocolate is on the bottom! How’s that for funny?

serves 8

ingredients

preparation

1 pie crust

1. Preheat oven to 180º C / 350º F. Line pie plate with pie crust.

Part I:

2. Mix parts I & II in separate bowls. Pour part II ingredients into pie

¾ cup / 170 g / 6 oz sugar ¾ cup / 170 ml / 6 fl oz warm water

crust. Pour part I on top. 3. Bake 45 minutes to an hour, until the cake is set.

4 tbsp cocoa powder ½ tsp vanilla extract Part II: 1 cup / 220 g / 7 oz sugar 2 tbsp butter 1 egg ½ cup / 110 ml / 4 fl oz milk 1 cup / 140 g / 4.5 oz flour

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Tradition

1 tsp baking powder

Leticia Cruz Martinez

Elias Sidaoui

Tepache Drink / 108

Chalupas Poblanas / 116

Mordechai Mehager

Meir Pariente

Midori Sour / 110

Bean Casserole in Beet Sauce with Meat / 117 Manon Bélanger Lamb and Goat Cheese Hamburgers / 118

Maria Meszaros

Pippa Loupe

Sweet Pea Soup / 111

Loupe Louisiana Gumbo / 119 Frederique Stalenhoef Mixture of the Dutch - Chicken in the Hat / 120

Roberto Carlos Montes De Oca Talla Fish / 112 Forace Espedito

Lalo Gonzales Tamayo

Anchovies / Sardines with Oregano / 113

Lalo’s Pizzolines / 121

René Klasen

Jitendra Bhandari

Smoked Salmon Lasagna with

Pavbhaji / 122

Asparagus / 115 Elisabetta Pieri Risotto alla Milanese - Milanese Rice / 123

Omar Salvador Martínez Rodríguez Strawberries with Chocolate and Amaranto / 124 Julia Orshansky Fruit Delight / 125 Aurora Cristina Fuentes Serrano Corn Bread / 128 Sybille Macdonald Swiss Chocolate Pie / 129

Tepache Drink LETICIA CRUZ MARTINEZ / Validator Engineer, Validation & Metrology Department, Lemery S.A. de C.V. / MEXICO It gets very hot in Mexico between April and June. My paternal grandmother, Maria, used to make us this drink when we were kids. When we came back from school, she always greeted us with this drink, to quench our thirst in the heat. I used to watch how she put all the ingredients in the pan while she told us stories of when she worked in the fields, about how the maize grew, how she used to cook on a stove with wood that she collected in the mountains, how she ground the maize to make tortillas, and raised chickens, lambs and cows. She led a very simple life, since there were no modern amenities - television, computers, and Palm Pilot - in her native town. But she had the blue sky, the stars, the woods and the tranquillity of living in a place where people know you, where everybody says hello whenever they meet, where people get together in the evenings to chat, to hear mass, to sow the fields or to bring in the harvest. The food was something different too, something natural. Being with nature is a unique experience - seeing and enjoying the fireflies that announce their presence with a little flash of light, listening to the crickets, waking up in the morning with the song of the birds, the cooing of the doves and breathing in the fresh air. Now that I am older, I think of my grandmother, her stories and, above all, what I learned and continue to learn from her. She was an independent woman, honest, frank and very hard-working. She knew how to overcome adversity and problems in life and how to retain her own culture, with the traditional dances and clothes of a Mazahua woman. Now I prepare the drink that she taught me to make. It is simple, but requires patience and time. Whenever I prepare the drink, my grandmother is here, just like when I was small and listened to her stories in her village, surrounded by all the marvellous things there.

ingredients

preparation

½ kg / 1 lb piloncillo (Mexican brown sugar),

1. In a medium sized clay pot (capacity 5 L / 8¹⁄³ pints) add the

or palm sugar, cut in small pieces

serves 8-12

piloncillo, cinnamon, cloves, cumin, the pineapple skin, the pieces

1 cinnamon stick (approx. 8 cm long)

of pineapple flesh and the water. Cover completely and leave for

3 cloves

two days in a hot part of the kitchen.

A pinch of cumin seeds 1 large mature pineapple

2. Strain the liquid and add more water if necessary and ice to taste. Serve cold.

(use little pieces of the rind and flesh) 2 L water

ingredients

preparation

Midori Sour MORDECHAI MEHAGER / Machine Operator, Dry Production Department, Har Hotzvim Jerusalem, Teva Pharmaceutical Industries Ltd. / ISRAEL A light, thirst-quenching alcoholic beverage for summer evenings that is simple and easy to prepare.

ingredients

preparation

2 tbsp boiling water

1. Mix water and sugar thoroughly until the sugar dissolves.

2 tsp white sugar

2. Pour the lemon juice and sugar into the shaker and add the melon

½ tbsp freshly squeezed lemon juice 1 melon liqueur (Midori or any other substitute) 1½ tbsp lime concentrate Ice

Shaker - the drink can also be mixed in any other functional utensil. Serving glass - it is customary to serve this drink in an “old fashioned” whisky glass. Ice crusher - it is recommended to crush the ice.

serves 1 (60 ml / 2 fl oz)

liqueur, lime concentrate and two ice cubes, and stir well. 3. Fill the serving glass with the crushed ice, insert a stirrer and gently pour the shaker mix into the serving glass. Garnish with a lemon wedge or a twist of lemon peel. Enjoy!

Sweet Pea Soup MARIA MESZAROS / QA Assistant, Quality Assurance, Teva Pharmaceutical Works Ltd. / HUNGARY I chose this recipe because it’s my family’s favorite. I live in Hungary. Hungary’s climate is continental. We have 4 seasons here. The winter is long and everybody waits for the warm weather. I lived in the country, in a house with a garden, since my childhood. My parents grew vegetables in their garden and I do the same. There are a lot of peas in this part of my country. You can make a variety of different meals with peas, but my family’s favorite is sweet pea soup. You can eat it when the summer starts. Children wait for it because it means that school is almost out and vacation is about to begin. They often go into the garden and taste the peas. When they are ripe, we gather and clean them together. It is a good reason to be together, to work together and talk. When I was a child, I waited for summer too. I liked this meal very much. My mother was a very good cook. This was the first dish I wanted to learn and I asked my mother to teach me. When I make it, it always reminds me of her. I taught my children to make it too. Nowadays, you can buy peas in shops all year round, but fresh sweet peas are the best. If you buy fresh sweet peas and the children clean them, you have to be careful because they might eat them before you have time to cook them. You’ll have to think of something else to cook!

ingredients

preparation

3 L / 5 pints water

1. Boil water in a large saucepan. Add salt, sweet peas, carrots and

1 tbsp salt 1 kg / 2 lbs peeled sweet peas

serves 8

parsley root. Cook them on low heat and do not cover. 2. Remove the excess foam from the soup and put in the whole

2 carrots, sliced

yellow pepper and green onion. Cook for 10 minutes and put in

1 parsley root, sliced

the pasta.

1 yellow pepper

3. Meanwhile, heat the oil in a pan and mix in the flour. Fry until the

1 green onion, chopped

mixture becomes light brown. Remove it from the heat and add

½ cup pasta (small kind)

the ground pepper. Whisk in a cup of water and pour the whole

5 tbsp oil

mixture into the soup.

2 tbsp flour

4. Mix together and cook for 3 minutes. Finally, add the parsley.

1 tsp ground pepper

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½ cup chopped parsley

Talla Fish ROBERTO CARLOS MONTES DE OCA / After Sales Assistant, Sicor Latinoamerica / MEXICO The Talla Fish is a typical dish of Barra Vieja, a region near the port of Acapulco, located in the state of Guerrero. One of the main attractions of Barra Vieja is this delight with a coconut drink, under the shade of palm trees and in front of the beautiful sea view. According to some of its inhabitants, the recipe for Talla Fish was created by a lady known as Doña Nicolasa, between the end of 1960’s and the beginning of the 1970’s. The first time that I ate Talla Fish was in the summer of 2001, during a very great trip with my oldest friends from high school.

ingredients

preparation

serves 8

1.5 kg / 3 ¹⁄³ lbs whole large Huachinango,

1. Preheat oven to 200º C / 400º F. In a powerful food processor,

cleaned, or any other fish

liquefy the Guajillo chili peppers, tomatoes, onion, garlic, thyme

or fillet of smooth meat

and mayonnaise.

3 Guajillo chili peppers, seeds and membranes removed 4 tomatoes, peeled and seeded ½ onion, coarsely chopped 1 garlic clove ½ tsp of thyme ½ cup / 110 ml / 4 oz mayonnaise 3 laurel leaves Salt, to taste

2. Season the fish with salt and cover inside and outside with the sauce. Put the laurel leaves on the fish and wrap with aluminum foil - loose but hermetic. 3. Transfer fish to the oven tray and bake for 35 minutes. Serve with slices of orange, tomato, onion and lemon.

Anchovies or Sardines with Oregano FORACE ESPEDITO / Supervisor Fermentation, Fermentation Department, Sicor S.p.A. / ITALY In ancient times, the only economic activity of Schiavonea, Corigliano, Calabria, was bluefish fishing in rowboats. The town, bathed by the Ionian Sea, is 12 km from Sibari. The main economic activity is still fishing. About 3,000 fishermen are employed in this activity, together with (seaside) tourism. The recipe has very ancient origins, having been passed down through the generations. Eating fish in the family was a way of saving money.

ingredients

preparation

1kg / 2 lbs fresh anchovies or sardines,

1. Clean the sardines or anchovies, eliminating the insides and heads

2. In a saucepan, add the oil, crushed garlic and the pepper. Cook

2 garlic cloves, minced

until the garlic and pepper are golden brown. Add the sardines

½ red pepper, cut in pieces

or anchovies, then salt, hot pepper, oregano and paprika and cook

Salt, to taste

for 7-10 minutes.

1 hot pepper, to taste

3. Stir, cover the pan with a plate, and cook for another 7-10

Oregano, handful

minutes. Add ½ glass of wine vinegar. After about 3 minutes, stir

Paprika, handful

the contents and continue cooking until the vinegar is completely

½ cup / 110 ml / 4 fl oz wine vinegar

evaporated. Serve with Ciro Rosato wine. Buon Appetito.

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Extra virgin olive oil, to taste

with a fork.

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cleaned

serves 5-8

ingredients

preparation

Smoked Salmon Lasagna with Asparagus RENÉ KLASEN / Project Manager, Concern Communication Department, Pharmachemie / THE NETHERLANDS In Holland, springtime is the time of asparagus, also called white gold. They are only available for a short period of time, from the end of April until June 24. Asparagus are mainly grown in one of the southern provinces of the Netherlands, Limburg. I am very fond of asparagus, but nobody in my family likes them and therefore we hardly ever eat them. That’s why I try to take every opportunity to eat asparagus. I found a nice recipe with asparagus that combines Italian and Dutch cuisine.

ingredients

preparation

8 white or green asparagus

1. Cut the asparagus in oblique pieces of about 3 cm long and cook

1 tsp sunflower or olive oil 1 tbsp butter

serves 4

in unsalted water for 3 minutes. 2. Heat the oil and butter in a wok. Chop and fry the onion. Cut the

1 small onion

mushrooms in thin slices. Add the asparagus and the mushrooms

4 mushrooms (Champignons)

to the onion and stir well on a hot fire. Add the shrimps, stir for

200 g / 7 oz Norwegian shrimps

two minutes and add the white wine.

100 ml / 3 ½ fl oz dry white wine 1 tsp tomato paste 100 ml / 3 ½ fl oz cream 1 tsp chopped chives

3. Add the tomato paste, the cream and the chives. Stir everything carefully and season with salt and pepper. 4. Preheat 4 plates, add a slice of salmon and cover this with the asparagus-shrimp mix. Cover with a slice of salmon.

Salt

preferably an Alsace Pinot Blanc.

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8 slices smoked salmon

Note: You should eat the asparagus with a good glass of white wine,

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Fresh ground white pepper

Chalupas Poblanas ELIAS SIDAOUI / Human Resources Director, Sicor Latinoamerica / MEXICO Chalupas Poblanas are celebrating a century since they were born. It is a tradition passed through generations and it has become a basic staple of culinary art in México. It combines colors, aromas and flavors that merge in the way of cooking just as they did many years ago. Chalupas Poblanas now form an important traditional dish served to local and international tourists. This delicious Mexican dish began in 1895 in the San Francisco neighborhood of Puebla, México. It is currently believed that the original Chalupas were made with a very thin corn “tortilla” and pork meat, because there was once a lack of corn and a great supply of pork meat. That is why this technique is used nowadays. Since ancestral times, this typical food has been served in the homes of most Mexican families. It can be served as an entrée or as the main course. My mother used to make Chalupas for most of our family parties or social reunions. My sister has carried on with this tradition in her house and my wife has even learned how to cook them, so we can enjoy this typical dish at home. My daughters and I have made Chalupas one of our favorite dishes and they have become a part of our family recipe book.

ingredients

preparation

serves 4

250 g / 8 oz green tomatoes

1. For sauce: Boil the tomatoes, garlic, one tablespoon of onion,

1 small onion, chopped

Guajillo pepper and the salt in a small amount of water and liquefy

2 dried Guajillo peppers

it in a blender until you have a sauce.

½ tsp salt

2. Heat a small amount of lard in a pan and fry 1 tortilla on both

250 g / 8 oz lard

sides. Add a small amount of meat and chopped onion and cover

½ kg / 1 lb thin corn tortillas (5 cm diameter)

it with some sauce. Serve directly from the stove. Repeat with the

250 g / 8 oz pork meat, minced

rest of the tortillas.

½ garlic head, peeled

Bean Casserole in Beet Sauce with Meat MEIR PARIENTE / Instrumentation Laboratory, Maintenance Department, Teva Plantex Ltd. / ISRAEL This is a Tunisian recipe that I particularly love, known as “Bekeila”. It is special in that it was always the tastiest dish served, primarily during the holidays, and everyone wanted the privilege of getting the biggest portion of stuffed intestines (called “Azbana”), or the part made of semolina and meat resembling a patty (called “Kokala”), both of which acquire the aroma of the beets, beans and spices. Merely writing about it whets my appetite for this delicious dish, which I believe is the tastiest of our national fare.

ingredients

preparation

serves 6

1 bunch / 10 silverbeet (Swiss chard)

1. Rinse the beet leaves and cube the green part of the leaves.

¼ cup oil

Transfer to a large saucepan and steam over low heat until there is

2 onions, finely chopped

no water left.

2 garlic cloves, chopped 3 green onions, sliced (including stems) 2½ cups water

2. Add the oil, onion and garlic to the saucepan and thoroughly brown the beets. 3. Add the water, the meat, spices and beans. Add water to cover.

900 g / 2 lbs beef for slow cooking, chopped

Bring to a boil and remove foam. Cook covered, on low heat, for

1 tbsp hot paprika

about two hours until the meat is tender.

½ tbsp beef flavored soup powder ¼ tbsp black pepper ¼ tbsp salt, to taste

4. This dish can be cooked with intestines stuffed with pieces of lung and rice (Azbana). 5. Serve on a bed of couscous.

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1½ cups beans, soaked in water for 3 hours

Lamb and Goat Cheese Hamburgers MANON BÉLANGER / Clinical Research Manager, Medical & Scientific Affairs Department, Teva Neuroscience / CANADA Summer is back! In Canada we have long and cold winters. When the smell of BBQ is in the air, it means that the summer season is back and this is why I enjoy this recipe so much! Another good reason for liking this recipe is that BBQ cooking is typically a “male” task… at least in Canada. So ladies, sit back, relax and enjoy!

ingredients

preparation

1 red pepper

1. Cut the sweet red pepper into two halves; grill on the BBQ (skin

serves 4

½ kg / 1 lb fresh ground lamb

facing the grill) until the skin blackens. Transfer to a plastic bag,

1 tsp salt

close well and allow it to sweat for 15 minutes. Peel off the skin

1 tsp pepper

and slice. Put aside.

1 tsp ground cumin 200 g / 7 oz sliced goat cheese, approx. 4 Kaiser breads (or any other type of hamburger buns), halved A few leaves of arogula

2. In a bowl, mix the ground lamb, salt, pepper and cumin. Form 4 patties. Grill on the BBQ. 3. Put goat cheese on each patty and let it melt slightly. 4. Place the Kaiser breads (or hamburger buns) on the grill for a few minutes until they are slightly grilled. 5. Place the patties on the Kaiser bread; add the grilled red pepper and a few leaves of arogula. Enjoy!

Loupe Louisiana Gumbo PIPPA LOUPE / Scientific Programs Manager, Professional Education, Teva Neuroscience / USA Gumbo is unique to Louisiana and is a result of the marriage of influences of French, African, Spanish and Native American cuisine, which rubbed shoulders in the New Orleans area during the late 17th and 18th centuries. My husband has been making this recipe for the past 15 years and it is always a crowd pleaser. He begins by picking up vegetables at the farmers’ market, a hen and a good bottle of wine and the rest is an enjoyable evening of cooking and sampling. Gumbo is a great meal to prepare before a party, as it gets better and better the longer it stays in the refrigerator.

serves 5

ingredients

preparation

1 hen (2-2½ kg / 4-5 lb)

1. Make a chicken stock by placing the hen in a large stock pot. Fill

1 cup vegetable oil

the pot with enough water to cover the hen. Bring the water

1 cup flour

to a boil and then cover and simmer for 1 hour. While the hen is

1 cup chopped celery

simmering, make a roux. 2. A roux is the backbone of Louisiana Creole cooking. To make a

1 cup chopped bell peppers

roux: First heat the oil in a heavy bottomed pot or skillet over

300g / 10 oz frozen chopped okra

medium heat (about 3-4 minutes). Add ¼ cup of the flour and

450 g / 1lb smoked pork sausage, sliced

whisk until the flour is completely dissolved. Continue adding and

into bite sized pieces (can substitute

dissolving ¼ cup of flour at a time until all the flour is dissolved.

turkey or beef sausage if avoiding pork)

Be sure to stir continuously as the roux can burn easily. You can

4 chicken bouillon cubes

tell that a roux has burned when lots of little black specks appear

450 g / 1 lb shrimps, peeled and cleaned

(a few specks are okay). As you continue to stir, you will see the roux gradually change color, when it turns the color of peanut

Seasoning mixture:

butter turn the heat to low and add the chopped celery, onion, bell

2 tbsp salt

pepper and ½ of the seasoning mixture. Continue to stir until the

2 tsp thyme

onions are transparent. Remove from heat.

1½ tbsp red cayenne pepper 1 tbsp black pepper

3. Remove the hen from the stock and set aside to cool. Skim the foam off the top of the stock. Add the roux and mix very well. Add the frozen okra, sausage (can brown sausage first if you like), chicken bouillon cubes and the rest of the seasoning mixture to the stock. Bring the mixture to a boil then reduce the heat and simmer

Note: Gumbo improves if refrigerated for 1-2 days, then skim oil off before

for one hour. After one hour skim the oil off the top of the pot. 4. While the pot is simmering, debone the chicken and break into

heating to serve. Serve over steamed/

bite-sized pieces. Add chicken to the pot and simmer ½ hour. If you

boiled long grain rice.

want to add shrimps do it during the last 10 minutes of cooking.

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(optional)

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2 cups chopped onions

Mixture of the Dutch - Chicken in the Hat FREDERIQUE STALENHOEF / Administration, Quality Assurance Department, Pharmachemie / THE NETHERLANDS This is a special national recipe in our country. This recipe is a real mix of ingredients like the mix of people who live in the Netherlands. The combination of ingredients, for instance the sambal - a hot taste, and the ginger, is just like a candy sparkling on the tongue. The lovely combination with chicken and with the famous Dutch cheese led to its nickname: “Mixture of the Dutch”.

ingredients

preparation

180 g / 6 oz puff pastry

1. Preheat oven to 200º C / 400º F (gas oven at 4). Defrost the puff

400 g / 13 oz chicken fillet, finely chopped Salt and pepper

serves 2-4

pastry. Sprinkle chicken fillet with salt and pepper. 2. Heat the butter in a roasting pan until it’s brown and the “foam”

50 g / 2 oz butter

disappears. Roast the chicken fillet until it is light brown. Add the

1 garlic clove, finely chopped

garlic to pan.

3 tbsp curry sauce powder (Knorr)

3. Add the curry sauce powder, the chopped ginger, the ground red

6 little balls ginger in syrup, finely chopped

chili peppers, the cherries and the sour cream. Stir for about two

1 tsp Sambal Oelek

minutes until it starts to boil. Cool.

(ground red chili peppers) 1 can (350 g / ¾ lb) cherries in syrup, pitted and strained 200 ml / 1 cup crême fraiche (sour cream)

4. Roll out the puff pastry. Use half to line the bottom and the sides of the baking dish and prick with a fork to make tiny holes. Sprinkle with breadcrumbs. 5. Add the chicken mixture to the dish and sprinkle with ground

2 tbsp breadcrumbs

cheese. “Close” the dish with the rest of the rolled out pastry

50 g / 2 oz ground ripe cheese

placed on top of the mixture.

Some white flour

6. Brush the top with some milk. 7. Put the dish 1 level below the middle of the oven and let the pie

24 cm baking dish, greased

cook for 30-40 minutes until it is golden brown. 8. Wine advice: Chateau la Gordonne Rosé.

Lalo’s Pizzolines LALO GONZALES TAMAYO / Assistant to the Financial Manager, Financial Department, Teva-Tuteur / ARGENTINA Some houses smell of roses, others of incense; my grandma’s smelt of Pizzolines! This recipe brings back precious images of my grandmother getting her delicious Pizzolines ready for the entire family. No matter how late or how unexpected our visit was, Granny’s home would fill with tomato, fried garlic and olive oil scents and the noise of a sizzling pan and a chopping knife on the wooden chopping board would echo around.

ingredients

preparation

serves 10-15

Basic pizza dough:

1. Basic pizza dough: Put dry ingredients in a medium bowl and mix

50 g / 1¾ oz fresh yeast

with one hand. Melt yeast in half of the water quantity and add to

½ L / 17 fl oz warm water, approx.

flour with enough water to form soft dough, not sticky. Knead

1 kg / 2 lb all-purpose flour

dough on lightly floured counter for 7 minutes and let it stand for at

4 tsp salt

least 40 minutes. Cover it with a kitchen cloth in a warm place,

2 tsp sugar

with no drafts or sudden changes of temperature. The dough will

Tomato sauce:

slowly rise. In the meantime prepare the tomato sauce. 2. Tomato Sauce: Heat a medium-sized saucepan and pour in the

1kg / 2 lb canned diced plum tomatoes

olive oil. Add the garlic, onions and pepper and stir over a low heat

5 garlic cloves, chopped

until the onion softens. Add the rest of the ingredients. Season to

2 medium onions, chopped

taste. Cook for about 15 minutes. 3. Once the dough has risen, knead for 3 minutes until all air comes

1 tbsp dried oregano

out. Divide the dough into small tennis balls. Press them flat in the

1 medium sage leaf

middle and roll them out - not too thin, about 1 cm with a higher

1 small red pepper, diced

rim. Make scattered holes with a fork and one in the middle.

Salt and pepper Topping: Olives, anchovies, grated Parmesan cheese

4. Fry dough disks in hot oil until lightly browned. Take out of frying pan and pour hot tomato sauce with a ladle. 5. Finally, add Parmesan cheese to each. Also olives and anchovies are highly recommended. Bon Appetite!

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1 tsp sugar

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3 tbsp olive oil

Pavbhaji JITENDRA BHANDARI / Packing Operator, Packing Department, Novopharm / CANADA I chose to share this recipe with you, because it’s the most famous Indian Gujarati entrée, that has a mouth watering taste to it. It’s a great main dish to serve at dinners, family parties or at any other occasion. The recipe is my personal favourite for Indian spicy and delicious food. It also reminds me of the food served on the Indian streets and restaurants that I have often visited and enjoyed back in my hometown of Baroda, Gujarat. Basically, you can define the recipe as mixed mashed vegetables with different spices in it. Therefore, try it once and find out what type of food Indians like.

ingredients

preparation

2 ½ cups chopped mixed vegetables

1. Steam, cook or pressure cook mixed vegetables and peas till well

(french beans, carrots, cauliflower, potato, cabbage, eggplant, green chili) ½ cup shelled peas 2 tsp butter

serves 4

done. Drain well and mash them coarsely. 2. Heat butter in a pan. Add ginger, garlic, capsicum, onion and tomatoes. Fry for 8-10 minutes till very soft. 3. Add Pavbhaji masala, chili powder, turmeric, salt, sugar and fry

½ tsp grated ginger

further 2-3 minutes. Add water and cooked vegetables and bring

½ tsp crushed garlic

to a boil.

1 capsicum, finely chopped

4. Simmer till gravy is thick, stirring and mashing pieces with masala,

2 onions, finely chopped

in between. Add lemon juice, stir. Garnish with chopped coriander

2 tomatoes, finely chopped

and a block of butter. Serve with warm pavs.

2 tsp Pavbhaji masala 1½ tsp chili powder ¼ tsp turmeric powder Salt, to taste ½ tsp sugar 1 cup water (in which vegetables were boiled) ½ tbs lemon juice 8 pavs (squarish soft buns), for serving

Risotto alla Milanese - Milanese Rice ELISABETTA PIERI / Medical Director, R&D Clinical Trial Unit, Teva Pharma Italia / ITALY One of the most typical Milanese dishes is Risotto alla Milanese. This specialty dish from the Milan region of Lombardy consists primarily of Arborio rice and saffron simmered in bouillon, and is a direct result of the Venetian spice trade and the conquerors of Italy. Starting in the 11th century, ships from the Far East and Africa introduced saffron, a precious spice made from the stamens of the crocus flower, to Italy. This rare spice became so coveted that an official Office of Saffron was established to regulate its trade. Saffron is the world’s most expensive spice. The northern Italians added it to risotto, a rice dish made from plump and starchy Arborio rice, and thus the now classic dish of Risotto alla Milanese was born. It was September 1574. For almost 200 years, after work had begun on the Cathedral (Duomo of Milan), Valerio of Fianders, a master glass-maker commissioned to complete some glass windows depicting the life of St. Helen, brought the best pupils to Milan. One stood out from the others, for his extraordinary ability to mix colors, obtaining amazing effects. His secret? A point of saffron skillfully added to the mix when it was ready. And it was for this habit that he had received the nickname of “Saffron”. Hardly anyone remembered his real name, and it has been lost over time. Master Valerio, naturally, knew all about his most promising pupil’s passion for saffron, but always pretended to know nothing, constantly teasing him and saying that he would end up putting saffron in the risotto. And so, after so many years of teasing, the young man decided to play a sneaky trick on his master: Our Lady Valerio’s daughter was to get married, and what better occasion was there to sprinkle a little yellow powder in the risotto than the wedding feast? It didn’t take much to bribe the cook.... and imagine the surprise of the diners when a most strange pyramid of saffron-colored risotto appeared at the table. Someone was brave enough to taste it, then another and then another. In a blink of an eye, not a grain was left of that enormous mountain of yellow risotto. Saffron’s sneaky trick had gone wrong.

ingredients

preparation

7 cups / 1.5 L / 2½ pints chicken stock,

1. In a large pot, heat the stock but don’t let it come to a boil. Just let

2. Heat the oil in a separate heavy-bottomed pot, over medium heat.

½ cup diced onion

Add the onion and cook slowly until translucent. Stir in the rice

2 cups Arborio rice

until the grains of rice are coated with the oil. This will keep them

½ cup / 115 ml / 4 fl oz dry white wine

from sticking together. Cook for a couple of minutes until the rice

4 saffron threads or ¹⁄ 8 tbs powdered saffron

gives off a nutty smell.

1 tbsp butter

3. Start by adding 1 cup of hot stock, stirring continuously. As the

²⁄³ cups grated Parmesan cheese

rice absorbs the stock, begin adding ½ cup of stock at a time,

Salt and pepper, to taste

stirring continuously until all the stock is used and the rice is just cooked (15-20 minutes). 4. Remove from heat and stir in the wine, saffron threads, butter and Parmesan cheese. Serve immediately.

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4 tbsp olive oil

it simmer.

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homemade

serves 4

Strawberries with Chocolate and Amaranto OMAR SALVADOR MARTÍNEZ RODRÍGUEZ / Pharmaceutical Research & Development, Lemery S.A. de C.V. / MEXICO Strawberries are a delicious and healthy fruit. They are a typical food in Irapuato City, known as “The World Capital of Strawberries”. The Strawberry Expo is celebrated between February to April every year. It is sold as marmalade, frozen and dry, with sugar and chocolate. The amaranto is a delicious Aztec food. This is my favorite recipe and I want to share it with you.

ingredients

preparation

4 cups strawberries, medium sized

1. Wash and clean the strawberries and freeze for 24 hours.

250 g / 8 oz chocolate, chopped

2. Melt the chocolate and milk on a low flame and cool for 5 minutes.

½ cup milk

3. Splash the frozen strawberries with the hot chocolate mix.

1 cup chopped amaranto,

4. Splash it with amaranto or chocolate chips. Cool for 1 hour.

or 1 cup micro size chocolate chips

“Buen Provecho!”

serves 4

Fruit Delight JULIA ORSHANSKY / Marketing Assistant, International Pharmaceutical Division, Teva Pharmaceutical Industries Ltd. / ISRAEL Israel is famous for its fruits all year round. Juicy fruit salads and cakes are very popular here, especially during hot summer days. But if you really want to delight someone, let me suggest an ideal dessert recipe just for this case. It’s delicious, unusual, easy to prepare… and it gives freedom to your fantasy. So surprise your guests, your family or just yourself and enjoy a taste of summer, freshness and the special flavor of Israel!

ingredients

preparation

2 peaches, halved and pitted

1. Preheat oven to 180º C / 350º F.

1 tsp lemon juice

2. Place peach halves, cut side up, on a greased baking sheet;

Filling:

3. Peel kiwi and cut it into small pieces (or crush with a fork). Add sugar, cornstarch and raisins.

1 kiwi

4. Stuff the peach halves with the kiwi mixture.

1 tsp sugar

5. Bake in a preheated oven for 10-15 minutes.

1 tsp cornstarch

6. For meringue: Beat egg whites in a clean, dry bowl with electric

1 spoon raisins, apricots or other dried fruits (optional) Meringue: 1 egg white 3-5 drops lemon juice Vanilla essence

mixer for 2 minutes. Beat in lemon juice and vanilla. Continue beating and pour in sugar, one spoon at a time, until mixture is glossy and forms stiff peaks. 7. Cover baked peaches with the meringue and put back into the oven until the meringue gets a golden color (5-10 minutes). 8. Serve cold or hot. Garnish with mint leaves.

¹⁄³ cup / 70 g sugar Note: You can vary the filling according to your taste using any jams, berries, dried fruits, honey, cut apple with wine and nuts etc. It’s also possible to use apples or any other fruits instead of peaches. It’s delicious and interesting in any combination!

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Fresh mint (optional)

sprinkle evenly with sugar and lemon juice.

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1 tsp sugar

serves 4

ingredients

preparation

ingredients

preparation

Corn Bread AURORA CRISTINA FUENTES SERRANO / Nurse, Human Resources Department, Sicor de Mexico / MEXICO The hometown where I was born is known for growing corn. During the summer, we enjoy corn cobs. I learned to cook and thought this recipe was easy and now my family enjoys my corn bread a lot.

ingredients

preparation

makes 1 loaf of bread

150 g / 5 oz butter

1. Preheat the oven to 200º C / 400º F. Cream the butter and sugar

1 cup / 220 g sugar

until light and fluffy. Add the yolks one by one and mix well. Mix in

4 eggs, separated

the flour and baking powder, alternating with the milk.

2 cup / 280 g flour, sifted three times

2. Fold in the cornmeal together with the egg whites until it fluffs up.

3 tbsp sifted baking powder

Add the candied peel and the raisins and mix gently. Transfer to

½ cup / 120 ml milk

prepared tin and bake for 45 minutes.

14 minced fresh corn cobs or 450 g / 15 oz corn meal 40 g candied peel 40 g raisins

20 cm / 8 inch cake tin, greased

Swiss Chocolate Pie SYBILLE MACDONALD / Financial Manager, Sicor S.p.A. / SWITZERLAND How much chocolate do the Swiss eat per year on average? Approximately 86,537 tons of chocolate products (excluding cocoa and chocolate powder) were consumed in Switzerland in 2004. Based on an average population of 7.45 million, this means that Switzerland has an average per capita chocolate consumption of 11.6 kg, in other words ranking it first among the consumer countries. However, one should remember that this figure also includes purchases made by tourists and those who drive over the border just to buy Swiss chocolate. This chocolate pie is one of the ways the Swiss eat all that chocolate.

serves 8-10

ingredients

preparation

Rich Short Crust:

1. Prepare the pastry: Sift all dry ingredients into a large bowl.

200 g / 1½ cups / 6.5 oz flour

Make a deep well in the center, place the softened butter into the

3-4 tbsp sugar

center of the well and add the beaten egg over the butter.

A pinch of salt

Using the fingers of one hand, pinch the butter and egg together

120 g / 4 oz butter (unsalted),

until they are lightly blended. Using a knife, add the flour mixture,

at room temperature

little by little, to the butter and egg mixture using quick and light

1 egg, beaten lightly

movements until the dough forms large crumbs. Finish the dough

Chocolate Filling:

by pressing it gently so that the crumbs adhere and form a loose

150 ml / 5 fl oz / ²⁄³ cup cream 42%

mass. Wrap it in plastic film or foil and chill in the refrigerator for

100 g / 3 oz chocolate “crémant”

1 hour.

(Swiss dark chocolate)

2. On a lightly floured surface, roll out the dough into a 26 cm /

1 egg

10.5 inch circle and line the pie tin. Cover and keep in a cold

1 tbsp sugar

place, while preparing the chocolate filling. Preheat oven to

150 g / 5 oz cream cheese

190º C / 375º F.

(Ricotta or Quark)

3. Chocolate Filling: Pour the cream into a heavy saucepan. Place the pan over a low heat and warm the cream. Add pieces of

and forms a smooth mixture with the cream. Set aside to cool to room temperature. 4. In a large mixing bowl, beat the egg and sugar together until thick and light. Finish the filling by stirring in the cream chees and the chocolate mixture. Pour filling into the lined pastry case, place the tart tin in the centre of the preheated oven for about 35 to 45 minutes. Enjoy a Swiss chocolate feast!

Landscape and Colors

chocolate and stir with a wooden spoon until the chocolate melts

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22 cm / 9 inch pie tin, greased

Bruria Sofrin

Jeannette Cornell

Surprise Salad / 134

Sausages with Apples / 144

Jocelyne Atias

Dorit Meltzer

Zucchini and Mushroom Salad / 135

Hot Goose Liver / 145

Martina Ružicková

Wendy Huisman

Avocado Salad - Rabbit Food / 136

Babi Merah / 146

Vishi Ramani

ˇ Silvie Bocková

My Own Chinese Chicken Salad / 137

Grilled Leg of Lamb / 147

Dante Gonzalez

Alex Tarnoruder

Mexican Guacamole / 138

Chicken Liver in Lettuce Leaves / 149

David Havel

Maricela Rodríguez

Mushroom Salad / 139

Chicken Stuffed Mushrooms / 150

Attiláné Marosi Salad of Bugac / 141 Désirée Vendrig Spinach Soufflé / 151 Yardena Tzioni

Monika Manyi

Tuna Mousse / 142

Vegetable Coins / 152

Michael Ferrigno

Shanna Knight

Fish with Seafood Cream Sauce / 143

Tofu “Meatless” Balls / 153

Klara Fanta Chocolate and Fruit Ice Cream / 154 Murányi Györgyné Biscuit and Pudding Cake / 155 Gerardo López Mejía Orange and Pineapple with Ice Cream / 156 Regina Schwille Chocolate Chip Cookies / 158 .

ˇ Ilona Darcanovaite Cherry Pie / 159 Arad Kopp Lemon Meringue Pie / 160 Odeea Grosz Cheesecake with Biscuits / 161

Surprise Salad BRURIA SOFRIN / Vice President Global Human Resources, Teva Pharmaceutical Industries Ltd. / ISRAEL As I don’t have much time to cook and really enjoy surprising my family and friends, I have learned over the years to prepare appetizing dishes with minimum preparation time. I have always enjoyed creative cooking and mixing flavors such as this salad, which combines fruits and greens for a sweet and sour surprise!

ingredients

preparation

Dressing:

1. In a bowl, mix leaves, apples and strawberries.

3 tbsp vegetable oil

2. Mix all the dressing ingredients in a bowl.

3 tbsp olive oil

3. Add the dressing before serving and mix well.

5 tbsp honey 3 garlic cloves, minced 3 tbsp wine vinegar ½ tsp salt ¼ tsp pepper 1 tbsp sugar Salad: 250 g / 8 oz spinach 250 g / 8 oz arugula 2 apples, cored and sliced 1 cup strawberries, cleaned and sliced

serves 10-12

Jocelyne’s Zucchini and Mushroom Salad JOCELYNE ATIAS / Administrative Assistant, Production Control & Acquisitions, Teva Pharmaceutical Industries Ltd. / ISRAEL Thursday came along and I tried to think of what I could cook. The wheels started turning, I went to the supermarket, wandered between the vegetable aisles and wondered what I could make… I loaded the shopping cart with fresh white mushrooms, beautiful green zucchini, green and purple onions and came up with an original idea. As soon as I got home, I put the idea into action and produced a real treat. I love cooking and so I always look for new ideas in order to diversify my meals and give them a special flavor and touch of originality.

ingredients

preparation

4 tbsp olive oil

1. Warm the olive oil in a frying pan or wok and brown the chopped

serves 5

4 onions (green, purple or regular)

green (or any other) onion until it is golden (not too much). Add the

6 large green zucchini

chopped mushrooms and zucchini and keep stirring. Slowly add

400 g / 1 lb fresh white mushrooms

the chicken soup powder, pepper and salt.

(sliced if they are large) 3 tbsp chicken soup powder A pinch of salt and pepper, to taste

2. Pour in the lemon juice and stir. Add the pine nuts at the very end. 3. The salad can be eaten warm, but it is best served at room temperature. Bon appétit!

½ tsp turmeric ½ cup / 110 ml / 4 fl oz lemon juice

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Creating

4 tbsp pine nuts

Avocado Salad - Rabbit Food ˇ MARTINA RUŽICKOVÁ / Office Manager, Teva Slovakia, s.r.o. / SLOVAK REPUBLIC Avocado is not often used in the Slovakian kitchen. I always wanted to taste it because I had never eaten it before. The avocado itself does not really have a distinctive flavor, so I made up this recipe myself. I first offered it to my boyfriend. His first reaction was: “DO I HAVE TO EAT THAT RABBIT FOOD?” His opinion changed after he tasted it. Ever since I made it up and after I offered it to our guests, everybody began preparing it. It has become a very popular food because it is light and healthy, in spite of the fact that it really looks like food for rabbits.

ingredients

preparation

½ Chinese cabbage

1. Cut cabbage and cucumber into very thin strips and grind the

1 large cucumber

carrot. Cut the avocado into very thin triangles. Mix all

1 large carrot

ingredients in a bowl.

1 large avocado

2. Add a bit of salt and balsamic vinegar and mix gently.

Salt

3. Salad is ready.

Balsamic vinegar

serves 4

My Own Chinese Chopped Chicken Salad VISHI RAMANI / Western Regional Manager, Sales & Marketing Department, Sicor Pharmaceuticals Inc. / USA This is not a recipe that has been handed down for generations. This is a recipe for salad lovers. Salads are healthy and most of us (who love vegetables) love to eat scrumptious salads to get the daily requirements of greens in our diet. However, as a main course, salad is cumbersome to eat because it is usually giant size. There’s a lot of chewing and munching, and rarely does the entire salad get completely eaten. Usually, all this chewing can get downright boring and tiresome. A main course salad should not only give you the daily nutritional requirements, but it should also be satisfying to the palate as well as your appetite. This salad is so good that you forget that salads are boring and cumbersome! My personal creation below is guaranteed to satisfy!

serves 1-2

ingredients

preparation

4 pieces chicken tenderloins (4 inch pieces)

1. Boil chicken in water till cooked, but not overcooked. Shred

Desired amount Mai Fun Rice sticks for frying

chicken into bite size pieces. 2. Crush rice sticks to smaller pieces with a mallet, then deep-fry in

10-15 Chinese snow peas, chopped

2 inches of medium-hot vegetable or canola oil. Be prepared

1 can / 120 g / 4 oz Mandarin oranges

to remove the fried sticks almost immediately, as they puff up very

(in natural juices) found in gourmet market 110 g / ¼ lb bean sprouts, chopped ½ head Napa cabbage, shredded & chopped ½ head Iceberg lettuce, shredded & chopped

quickly. Fried sticks should be strained on a paper towel to remove excess oil. 3. Dressing: Whisk all ingredients together, season to taste with salt and pepper. 4. Toss together all ingredients with the dressing, adding the chicken and rice sticks last. Garnish with a few stems of cilantro.

½ bunch cilantro, roughly chopped 2 green onions, sliced ½ red bell pepper, thinly sliced

Note: Serving size - may be for one if this is a main course. Can be for two if served with another main course dish.

1-2 carrots, cut in thin strips ¼ cup slivered almonds For sesame dressing: 4 tbsp toasted sesame oil & soy oil

4 tbsp toasted sesame seeds 1 tsp each ginger powder, sugar and oriental hot mustard

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2 tbsp rice vinegar

Creating

(gourmet quality)

Mexican Guacamole (with a touch of Teva) DANTE GONZALEZ / Head of Regulatory Affairs, Regulatory Affairs Department, Lemery S.A. de C.V. / MEXICO This is a very tasty version of a widely known Mexican appetizer, dip and Mexican Salsa (hot sauce). It is my personal adaptation over the past years, with a touch of olive oil, which enhances flavor, preserves essences from garlic and onion and blends them with the lovely smooth taste of Mexican avocado. This sauce goes well with meat in a corn wheat flour tortilla (what Mexicans call “tacos”), and is my preferred “Salsa” for grilled or barbequed meat: lamb, beef or chicken. It is also a great companion for meat or cheese sandwiches. Guacamole has several variants. I’ve listed them to make this Guacamole a guaranteed delicious appetizer as well as Salsa, whichever you use. As long as onion and avocados are available, you can’t go wrong when preparing this Mexican dip.

ingredients

preparation

¼-¹⁄³ cup onion, recently minced

1. In a medium bowl, mix minced onion with olive oil. Set aside.

4 tbsp extra virgin olive oil

2. Spoon out pulp from avocado, add lemon juice and mash with a

2 medium avocados, slightly firm, cut in half lengthwise and pitted

serves 8

fork, just until it forms a lumpy paste. 3. Mix avocado briefly with onion, olive oil mixture and minced garlic.

1 tsp lemon or lime juice

4. Add salt or powdered chicken stock to taste.

1 small garlic clove, peeled

5. Optional add-ins: Blended (liquefied) tomatillo, hot chili peppers,

½-1 tsp salt or 1-1½ tsp powdered chicken stock Optional: 1-3 small green hot chili peppers or ½-1 tsp Tabasco sauce 2 small green tomatillo, peeled and washed (Tomatillo or “husk tomato” is a smaller version of tomato, with an acid taste. It is widely used for Mexican salsa) 2 tbsp coriander or cilantro, washed and finely chopped 1 cup ripe red tomato, peeled and diced

coriander and garlic or Tabasco sauce to desired spicy taste, and/ or finely diced red tomato. 6. Serve or chill for 15-20 minutes. Guacamole is best when made on the same day. Enjoy!

Mushroom Salad DAVID HAVEL / Business Unit Manager, Retail BU, Teva Pharmaceuticals CR / CZECH REPUBLIC For many people in our country, food, eating and sometimes cooking, is a downright pleasure. There are people who only eat once a day - they have one continuous meal, others are figure-conscious and try to fast, cut down on fat and sugar, or go on a slimming diets. For many others, cooking and eating is a nuisance and they do not care much about their meals. Czechs are used to eating many floury, sweet and fatty meals, such as dumplings, pastries, fat pork and sausages. I don’t like eating snacks. I prefer wholesome food. Mushroom salad is a very fast and easy to make dish. It is food from the Beginners’ Cookbook.

ingredients

preparation

½ kg / 1 lb white mushrooms

1. At first, wash the mushrooms and pat dry. Do not peel. Cut off

2. Mix oil with lemon juice, salt and pepper, and beat well. Pour

A pinch of pepper white, green and red

about ²⁄³ of this dressing over mushrooms, stir gently and set aside

A pinch of salt

for an hour.

A few chives A little parsley

3. Add the rest of the dressing and put aside again until most of the dressing is absorbed, about ½ hour. Meanwhile, chop chives or parsley. Sprinkle this over salad and serve.

Creating

1 tbsp lemon juice

most of stalk. Slice the rest thinly and put in salad bowl.

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4 tbsp extra virgin olive oil

serves 2

ingredients

preparation

Salad of Bugac ATTILÁNÉ MAROSI / Packer, Warehouse Department, Teva Pharmaceutical Works Ltd. / HUNGARY Nutritional facts, the discovery of vitamins and the results of recent research have made it clear that we have to modify our eating habits toward a healthier diet. Hungarians try to put an accent on selecting ingredients according to the seasons. In spring and summer, they diversify the menu with salads, fresh vegetables, vegetable based meals and fruits. In winter, we eat richer, more filling meals: roast meat, stew, legume based meals, cabbage, crepes, pies... Because it is spring, I have chosen a salad, which is simple, delicious and healthy.

ingredients

preparation

2-3 pieces each - cucumber, green pepper,

1. Wash and slice the cucumbers, green peppers, tomatoes and

tomato, onion 1 bunch each - parsley and celery leaves, chopped

serves 6-10

onions. Sprinkle with parsley and celery leaves. 2. Mix 2-3 tablespoonfuls of oil with the salt and mix it with the salad. Grate sheep cheese on top.

3 tbsp vegetable oil or olive oil 1 tsp salt

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Creating

100 g sheep cheese

Tuna Mousse YARDENA TZIONI / Laboratory Technician, Quality Control Department, Teva Pharmaceutical Industries Ltd. / ISRAEL Tuna mousse is very easy to prepare and incredibly delicious, but I had trouble with it. This recipe put me to shame on three occasions: Once I froze it by accident; another time, it was too watery and didn’t gel; and a third time, it had pieces of gelatin in it. In short, when I volunteered to make tuna mousse, people would hold their heads in despair - but now I am an expert.

ingredients

preparation

1 medium onion

1. Chop the onion and place in a blender. Add the tuna, mayonnaise

2 cans of tuna in oil or water 1 heaped tbsp mayonnaise or light mayonnaise 2 cups / 500 g sour cream

serves 10

and sour cream and blend until smooth. 2. Dissolve the gelatin in half a cup of boiling water and add it to the mixture. Blend briefly and pour into a mold. Refrigerate for at least 3 hours.

A pinch of salt 2 tbsp gelatin ½ cup boiling water

Note: This is a basic, excellent recipe. Chopped dill, parsley, chopped coriander, paprika, etc. can be added at will.

Fish with Seafood Cream Sauce MICHAEL FERRIGNO / Scientific Project Director, Alliance Management Department, Teva Pharmaceuticals USA / USA I love to fish, but only enjoy eating fish under certain conditions (e.g., fresh fish fried up while camping, or as a shore lunch on some Canadian wilderness island). My brother-in-law, on the other hand, loves to eat fish. As a chef, he uses a lot of creativity when making up recipes. Whenever we have the opportunity to get together, we try to find time to go fishing, so I can get my fix and he can have the opportunity to make some fresh fish for me to try. This one particular time, I went to visit him when he was living in Texas. After a day of fishing, he was determined to make a fish recipe that I would enjoy. He certainly got this one right. Anything that starts with butter and garlic has to be good.

ingredients

preparation

900 g / 2 lb fish fillet

1. Dust fillets with flour, and fry until lightly browned. Drain oil and

Flour to dust fish prior to frying Vegetable oil for deep frying

serves 6

discard. 2. Melt butter in pan, and sauté garlic and scallops until browned.

35 g / 1 oz / ¹⁄³ stick butter

Add heavy cream, brandy and lemon juice, and bring to a simmer.

1 garlic clove, crushed

Add flour to thicken the sauce. Add salt and pepper to taste.

110 g / ¼ lb scallops, ground up 600 ml / 1 pt heavy cream

3. Add the fish fillets to the sauce, sprinkle the crabmeat on top, and simmer for about 10 minutes.

4 tbsp brandy 1½ lemons juiced

Note: Do not complete this recipe too far in advance, as the fish will

1 tsp flour

get soft and fall apart. You can make the sauce and fry the fish in

250 g / 8 oz crabmeat

advance, then hold both for completion right before serving.

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Creating

Salt and pepper, to taste

Sausages with Apples JEANNETTE CORNELL / Administration Coordinator, Engineering & Site Services Department, Teva UK Limited / UK This recipe is a variation on a theme of the good old English pub favorite of Bangers (sausages) and mash. But with a kick - English apples make it more than a bit special.

ingredients

preparation

1 tbsp olive oil

1. Fry onions in oil for 5 minutes. Add 2 teaspoons of the sugar and

2 onions, sliced

fry, turning frequently for 3 minutes. Season. Put onions aside.

4 tsp caster sugar

serves 2-4

2. Add sausages to the same pan, turning until browned. Add cider

1 large sausage

and stock, then bring to boil. Reduce heat and simmer for 20

150 ml / 5 fl oz cider

minutes.

300 ml / 10 fl oz vegetable stock and seasoning 2 apples, cored and sliced

3. Remove sausages from pan & keep warm. Bring pan juice to a boil, then add apples, cooked onions & sugar. Simmer for 10 minutes until thickened. 4. Adjust seasoning, return sausages to pan and cook for about 3 minutes. Serve with mashed potatoes.

Hot Goose Liver DORIT MELTZER / Director Investor Relations, Teva Pharmaceutical Industries Ltd. / ISRAEL In an effort to promote peace and support sailing activity in the region, yachts from around the world joined an organized rally, “Sailing for Peace”, from the Mediterranean Sea to the Red Sea in March 2005. This private-based sailing initiative, the first “Med-Red Rally”, departed from the Tel-Aviv Marina on March 4, 2005, crossed the Suez Canal from Port Said to Suez then around the Sinai Peninsula, along the coasts of Egypt and Saudi Arabia up to the Gulf of Aqaba and Eilat over a period of 11 days. Some 400 sailors onboard 50 yachts participated in this bi-lateral, regional and international rally, including crews from Israel, Turkey, the Netherlands and France. An international team of TEVA sailors also proudly participated in this rally, onboard Dorit Meltzer’s “Lady C”, demonstrating determination and excellent teamwork in accomplishing their mission. On March 7, 2005, the longest-ever, in the history of the Suez canal, Yacht convoy, sailed their journey of 100 miles along the canal. At around noon, a very good aroma came from the kitchen and 35 minutes later, Erez Meltzer - The chef, presented us with a masterpiece menu; “Sushi” and “Pate De Foi” in a Sabres (prickly pear) sauce”. The dish was superb and the taste further enhanced the atmosphere. A month later, when we returned from Eilat to Tel-Aviv, we requested the same dish once again and Erez could not resist. Coming out with this recipe is not obvious for Erez who invents the delicacies always on the spot and does not work with recipes. It’s the first time ever that any one succeeded in receiving Erez’s recipe!! Thank you Erez, from all the “Lady C”-Teva Crew.

ingredients

preparation

serves 4-6

400 g / 13 oz goose liver

1. Put apples and sugar in a small saucepan and just cover with

3 green apples, cored and thinly sliced

water. Bring to a boil and cook until the apples soften. Strain and

1 tsp sugar

set aside.

1 tbsp balsamic vinegar

and mix without boiling. 3. Slice the goose liver 1 cm / ½ inch thick, season well with salt and

Salt, pepper

pepper and add to pan. Top with cooked apples. Cook for 2

½ tsp honey or onion marmalade

minutes and turn the slices over. Cook for 1 minute and serve immediately.

Creating

1 tbsp teriyaki sauce

2. In a pan, heat the olive oil. Add teriyaki sauce, vinegar and honey

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2 tbsp olive oil

Babi Merah WENDY HUISMAN / Medical Director, Medical Department, Pharmachemie / THE NETHERLANDS The Dutch have a history in Indonesia. My mom lived there in her youth and taught us to eat “non-Dutch” food when we were small kids. So we were used to eating spicy food early in our lives. “Rijsttafel”, which translates as “ricetable”, is a typical Indonesian dish. It includes a variety of dishes which are eaten with rice, sambal, Seroendeng (kokos and nuts), Ikan Teri (small dried fish) and Atjar Tjampur (fresh, cold sweet and sour vegetables). Rijsttafel is not everyday cooking, but for special occasions with guests. Having one or two of these dishes with rice, on the other hand, can be everyday cooking. This typical dish cannot be found in cookbooks. It is a dish my grandparents “invented” and used to make. The name of the recipe refers to the color. “Babi” is meat and “merah” is red. The original way to prepare the dish is in a “wadjan”, a round bottomed pan. Indonesian food always tastes the best if made a day before….

ingredients

preparation

serves 4

500 g / 1 lb pork or chicken, chopped

1. Fry the meat in 2 tbsp of oil until done.

4 tbsp sunflower oil

2. Fry the onion and garlic in 2 tbsp of oil in the wadjan, or heavy

2½ large onions, finely chopped

bottomed pan, until golden. Add sambal and stir for one minute

2 garlic cloves, minced

on a medium fire. Add laos, ground coriander, salt, terassi, sereh

1 tsp sambal oelek

and sugar and fry on a medium fire for three minutes.

1 tbsp laos (Indonesian herb)

3. Add concentrated tomato paste and fried meat. Stir and cook for

1 tbsp ground coriander

two minutes. Add a cup of water (until the meat is covered) and

1 tsp salt

cook for three minutes. Add coconut cream (no more cooking!).

1 tbsp terassi (Indonesian shrimp paste) 1 tsp sereh (powdered lemongrass) 1 tbsp brown dark sugar 2 tbsp tomato paste 90 g / 3 oz coconut cream

4. It is best to allow the dish to infuse for a day in the fridge, but it can be eaten straight away. 5. Eat with cucumber, atjar, seroendeng or other Indonesian dishes.

Grilled Leg of Lamb ˇ SILVIE BOCKOVÁ / Medical Representative, Bone Metabolism Unit, TEVA Pharmaceuticals CR, s.r.o. / CZECH REPUBLIC This recipe doesn’t represent my culture, country or a family tradition. My family had a small farm, raising chickens and pigs. Every year, they would get a baby pig, feed it for a year and then slaughter it for meat. It meant: a lot of lard, pork rinds, sausages, headcheese, bloodpudding, ham and smoked meat. Therefore I am not very fond of pork. Chicken is not my favorite either. Once I tried lamb and ever since, it has become my favorite!

ingredients

preparation

1 leg of lamb (about 2.5-3 kg / 5.5-6.5 lbs)

1. Make small cuts around the bone. Rub leg of lamb and fill the cuts

Fresh pot herbs: basil, parsley, sage, lovage, mint, rosemary… Olive oil

2. Mix olive oil, vinegar and diced onion in a bowl. Place meat in a dish and pour the mixture over it. Let it marinate in the refrigerator overnight. 3. Preheat oven to 160º C / 300º F. Slowly roast the leg, turn the

2 tbsp vinegar

meat a few times and baste it with the meat juices for about 1-2

1 onion, diced

hours (depending on the size of the leg) until done.

Creating

3-4 garlic cloves, crushed

with salt, pepper, crushed garlic and fresh pot-herbs.

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Salt and freshly ground pepper

serves 8

ingredients

preparation

Chicken Liver in Lettuce Leaves ALEX TARNORUDER / Project Manager, Engineering Department, Teva Pharmaceutical Industries Ltd. / ISRAEL This recipe is just my wife’s favorite - she wanted me to prepare something very fast and tasty.

ingredients

preparation

1 apple

1. Peel and grate apple, squeeze out excess moisture to dry a little.

1 tsp pomegranate concentrate 4 lettuce leaves

2. Put the lettuce into boiling water for a few seconds, just to soften them. Pass to ice cold water, drain and pat dry. 3. Spread the apple paste onto the leaves and put one liver on each

Olive oil

leaf, salt and pepper according to taste. Wrap lettuce leaves to

2 peaches

form an envelope.

1 cup dry red wine Cinnamon 1 tbsp sugar

4. For sauce: Boil peaches with the red wine, sugar and cinnamon until peaches soften and sauce thickens. 5. Heat oil in a heavy pan and fry 4 minutes on each side over high heat. Serve with the hot sauce. 6. Do not forget to kiss your spouse while serving!

Creating

1 tbsp soy sauce with plums

Mix with the soy sauce and pomegranate juice.

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4 chicken livers

serves 2

Chicken Stuffed Mushrooms MARICELA RODRÍGUEZ / Chemical Documentation, Documentation Department, Lemery S.A. de C.V. / MEXICO Due to health problems in my family, we have found it necessary to prepare dishes that are low in calories but attractive in appearance, since we are not used to eating vegetables. In addition, the ingredients are easy to obtain.

ingredients

preparation

½ large onion, finely chopped

1. Preheat oven to 190º C / 375º F. Sautée the onion in the oil. Once

3 tbsp safflower oil 1 garlic clove, finely chopped 1 medium chicken breast, cooked in water and skinned ¾ cup loose maize (corn meal) Salt and pepper ½ cup stock, in which the chicken was cooked 6 medium mushrooms, washed carefully 150 g grated Manchego cheese 1 Romaine lettuce, washed and disinfected Small tomatoes for garnishing

serves 6

it is transparent, add garlic and stir thoroughly. 2. When it changes color, add chicken and the loose maize, season with salt and pepper to taste, add the chicken stock and stir. Cool and mince. 3. Cut off the stalks of the mushrooms and stuff the mushrooms with the chicken prepared in advance. 4. Put grated cheese on top and roast them in the oven, for 20 minutes, until they cook and start to brown. 5. Serve them on a bed of lettuce leaves and garnish with the small tomatoes.

Spinach Soufflé DÉSIRÉE VENDRIG / Director QA Teva Europe, Pharmachemie / THE NETHERLANDS Spinach is a well known and widely eaten vegetable in the Netherlands. It’s available throughout the year, but mostly frozen and not fresh. I used to make this dish regularly when I was a student of pharmaceuticals. The preparation will take some time, but it is easy to make, especially if you need to prepare a dish for a large number of people. Another advantage is that it is a vegetarian dish, almost everybody likes it and it is relatively cheap. The nicest thing is that, every time, it is a surprise what the Soufflé will look like…. But if you succeed, it is a real spectacle!

ingredients

preparation

250 g / 8 oz cooked spinach

1. Preheat oven to 180º C / 350º F. Grease a soufflé dish.

50 g / 2 oz grated cheese

2. Finely chop the spinach and press it through a sieve. Mix the finely

300 ml / 10 fl oz water, in which the spinach was cooked

3. In a medium saucepan, melt the butter and stir in the flour. Let this become light yellow. Slowly add the spinach-water (if you prefer a softer taste, replace part of the spinach-water with milk)

Salt, pepper

while stirring. Continue to stir over medium heat until sauce boils

Ground nutmeg

and thickens.

3 eggs, separated

4. Stir in the spinach-purée, season with salt/pepper and grated nutmeg. Add the egg yolks to the spinach mixture and stir. 5. Whisk the egg whites to stiff peaks and fold gently into the mixture. Pour into the greased soufflé dish (do not fill up to the rim, maximum ¾). 6. Put the dish in the pre-heated oven and bake for about 20 minutes or until well risen or just set (do not open the oven in between). Serve immediately as the soufflé could collapse within a few minutes. Serve with French bread.

Creating

30 g / 1 oz flour

chopped spinach with the grated cheese.

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30 g / 1 oz butter or margarine

serves 2-4

Vegetable Coins MONIKA MANYI / Key Account Manager, OTC Department, Teva Hungary Ltd. / HUNGARY In our days, obesity is a worldwide problem. Unfortunately, I also have problems with my weight, so I have to eat a lot of vegetables. After a while, I was a bit bored with eating only steamed vegetables so I started experimenting. As this is a vegetable dish you can serve it with rice or potatoes. I was most successful in my diet when I separated carbohydrates and proteins. This dish is a delicious replacement for all kinds of meat.

ingredients

preparation

serves 4

2 carrots

1. Wash all vegetables. Shred all, except for the onions and garlic,

3 onions or leeks, finely chopped

through the smallest holes of your shredder. Cut onions into small

2 garlic cloves

pieces and press garlic with a garlic presser.

1 mushroom

2. Put vegetables into a bowl, salt them and let them stay there for

1 broccoli

10 minutes. Press water out of vegetable mass and mix with eggs,

1 cauliflower

flour and a tsp of pepper.

1 cup mixed vegetables Salt, pepper

3. Heat oil in a large pan. Press small “coins” of the vegetable mass and fry on low heat, until they brown on both sides.

2 eggs 3 tbsp flour Olive oil for frying

Note: As a side dish you may serve sour cabbage, red beets or any other kind of pickles. Naturally, it is very delicious with mashed potatoes or French fries.

Tofu “ Meatless” Balls SHANNA KNIGHT / Scientist II, Biopharmaceuticals Department, Teva Pharmaceuticals USA / USA I have been a vegetarian for over eleven years now and have found it difficult to prepare tofu in a way that is palatable. About a year ago, my favorite restaurant, “Citrus”, located in Chestnut Hill, PA, offered Tofu Meatballs as an appetizer. Most people would cringe at the thought of destroying such a traditional comfort food by substituting the most important ingredient, meat, with a flavorless and colorless mass of goo, but not me, I decided to be daring and order it. When I bit into my first forkful I realized I had made the best decision. Ever since, I have been trying to recreate the recipe and I believe I have finally perfected the tofu “meatless” ball.

ingredients

preparation

420 g / 14 oz extra firm tofu (drained)

1. Drain tofu and cut into chunks.

½ cup breadcrumbs

2. Place tofu chunks and all remaining ingredients (except cooking

1 tbsp dry minced onion 1 tbsp dry oregano

be ideal, however it isn’t necessary.) 3. Mash all the ingredients together mixing well until a smooth dough-like consistency has been achieved.

1 tbsp dry basil

4. Shape into 2.5 cm / 1 inch balls (makes about 25).

2 tsp garlic salt

5. Spray a non-stick frying pan with cooking oil spray and place over

1 tbsp chili flakes (add more or omit, depends on your “spicy desire”)

medium heat. 6. Add the tofu balls to the frying pan and fry all sides until golden

1 tsp table salt

brown all over. There is no need to cover while frying. Hint: When

1 tbsp pepper

you think they are done, let them sit for a couple more minutes, so

3 tbsp egg substitute

they are guaranteed to be hot!

¹⁄³ cup grated Parmesan cheese Cooking oil spray

7. Place over spaghetti with your favorite Marinara sauce or serve them on a plate with Mozzarella cheese sprinkled on top. Creating

(or 2 cloves, finely chopped)

oil spray) into a large mixing bowl. (A large food processor would

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4 tsp minced garlic

serves 5

Chocolate and Fruit Ice Cream KLARA FANTA / QA Manager, QA Quality Operation Group, Teva Pharmaceutical Works Ltd. / HUNGARY Many-many years ago… I got a recipe card for chocolate ice cream. I prepared it - and my family was very glad: “Mmm... that’s fine!” After some weeks, having some more chocolate ice cream, they said: “Hmm… again chocolate ice cream. Mom, can you prepare anything else?” I tried and succeeded in creating a new taste. Now, after a hot summer day when my daughters arrive home, they can eat the fine chocolate, caramel, vanilla, walnut, banana, lemon and red fruit flavored ice creams.

ingredients

preparation

Base:

1. To make the base: Whip up the cool cream with sugar. Add lemon

300 ml / 10 fl oz double cream 3 tsp sugar

serves 4-6

juice (to have a ticker base). 2. For chocolate ice cream: Mix the egg yolk, chocolate chips, sugar

1½ tsp lemon juice

and cream together, then gently heat it. Allow to cool then blend in

Chocolate ice cream:

the base. Freeze.

1 egg yolk

3. For fruit ice cream: Add the jam to the base and freeze it. If you

100 g / 3 ½ oz chocolate chips

use fresh fruit, mash the fruit and boil with the sugar and lemon

5 tsp sugar

juice. Cool down then blend in the base. Freeze. Banana is used

12 g / ½ oz vanilla sugar (or vanilla essence)

fresh, without cooling.

150 ml / 5 oz cream Fruit ice cream: 8-10 tbsp jam or: 250 g / ½ lb fresh red fruit 4-5 tbsp sugar 1 tbsp lemon juice or: 2 pcs. banana 3 tbsp sugar 1 tbsp lemon juice

Biscuit and Pudding Cake MURÁNYI GYÖRGYNÉ / Warehouse Worker, Inventory Department, Teva Pharmaceutical Works Ltd. / HUNGARY I have brought up two children and I have always been among the poorer people. In those days, people unfortunately did not always have enough money to buy expensive cakes for their children. Human creativity can always invent something. I thought, what would happen if I created something for my children out of simple tea biscuits that most people always have at hand? We always had instant pudding preparation at home. I thought of cooking some pudding and putting the biscuits in it. I cooked the pudding, let it cool a bit and then put it into a glass baking dish in layers, starting with a layer of pudding. I kept going until there were no more biscuits and pudding. I managed to make this creation into a delicious treat. I need not say that my children liked it very much. With this, I finally got to provide their need for cake. The size of the batches has to be experimented with, the quantity being eventually too large or too small. It is best to start by making this in small batches. This is a very simple and, in my opinion, delicious dessert. And what is more, it is also healthy.

ingredients

preparation

½ kg tea biscuits

1. Prepare the pudding with the milk, according to manufacturer’s

strawberry, caramel, etc.), to taste

2. In a glass pan, arrange layers of pudding and biscuits, starting with a layer of pudding. Keep going until there are no more biscuits and pudding. Keep in the fridge, and serve as a cake.

Creating

2-3 packs instant pudding (vanilla,

instructions. Cool down a little.

154/155

1 L milk, approx.

serves 4-6

Orange and Pineapple with Blackberry Ice Cream GERARDO LÓPEZ MEJÍA / Chemical Analyst, Microbiology Department, Lemery S.A. de C.V. / MEXICO I love this dessert. It also reminds me of when I got married, since it was the first dessert that my wife (very sweetly) prepared for me. Now we always eat it on our anniversary. Our daughter likes it too and gets very excited when we tell her the story of the dessert.

ingredients

preparation

serves 4

4 pineapples

1. Peel the pineapple and remove any residue from the peel. Take out

4 oranges

the heart and cut into chunks. Peel the orange with a knife,

5 sprigs of mint (Mexican mint)

removing the peel and the pith, and separate into segments with

½ lb / 250 g blackberry ice cream

the knife. Chop up the mint and use as garnish.

100 g blackberries

2. To serve, alternate the pineapple with the orange segments and

Thick brown sugar

mint in a deep dish. Sprinkle with the brown sugar and add two balls of blackberry ice cream. Put the blackberries around this and decorate with mint.

Momma Regina’s Chocolate Chip Cookies REGINA SCHWILLE / Manager, Lotus Notes Administration & Support, IT, Teva Pharmaceuticals USA / USA This is my variation on the basic chocolate chip cookie. My family and friends have told me it isn’t a party unless my cookies are there. I have a special basket that I use just for the cookies and my niece said she always looks for the basket. I bake for the holidays, obviously, but also for family birthdays, special parties at the office and gatherings at the glider port. I also bake and ship cookies to family and friends for special occasions. My sons are grown now, but they still ask for cookies to take to work on their birthdays, for parties and if they have friends coming to town. I love it that my family likes my cookies! Just this past week, I made 45 dozen cookies, believe it or not. This was a busy week, with graduations, a baby shower and Father’s Day cookies to prepare. At Christmas, my two nieces and I had a cookie baking party, but despite all the special Christmas cookies, the one they wanted to bake first and the most of were these chocolate chip cookies. When my sons were away at college, I tried to send cookies or brownies once a week. They were my version of long-distance hugs for both of them. It is a wonderful feeling to know that my family and friends think the cookies are so special. That’s why I don’t mind making so many and giving them away. There is a special ingredient not listed in the recipe, but baked into each batch, a silent wish for love and happiness for all those who receive them.

ingredients

preparation

makes 9 dozen

330 g / ¾ lb regular (salted) butter

1. Preheat oven to 180° C / 350° F for non-stick baking sheets.

120 g / ¼ lb sweet (unsalted) butter

Otherwise, 190° C / 375° F. Bring eggs and butter to room

1½ cups granulated sugar

temperature.

1½ cups firmly packed light brown sugar 2½ tsp pure vanilla extract 4 large eggs

2. Cream butter, sugars, and vanilla till light and fluffy. Add eggs gradually, while beating. 3. In medium sized bowl, mix together the flour, salt and baking

4 ½ cups unbleached all-purpose flour

soda. Slowly add dry ingredient mixture to the creamed butter. Mix

1 scant tsp salt

well. Slowly add chocolate chips and chunks.

2 tsp baking soda 24 oz / 720 g / 4 cups semi sweet chocolate chips 1 cup milk chocolate chips 1 cup semi sweet chocolate chunks

4. Drop heaping teaspoons of cookie mixture on ungreased baking sheets. Bake about 8 minutes or until lightly browned and just cooked in the middle, but still slightly underdone. 5. Remove from the oven. Leave on cookie sheets until set and then move to cooling racks. Cool completely. Store in airtight containers or for longer storage, put into resealable bags and store in the freezer. My family loves them directly from the freezer. I don’t actually know how long they keep this way; they disappear too quickly in our house. Hope you enjoy these!

Cherry Pie . ˇ ILONA DARCANOVAITE / Administration Office Secretary, Sicor Biotech UAB / LITHUANIA Treat your family to this elegant dessert and they will think you spent hours in the kitchen. You will be the only one that knows that Cherry Pie gave you time to relax, as this pie is easy to prepare. Even if you don’t like desserts, you must taste it. My family loves it… I hope you do too!

ingredients

preparation

serves 8

4 cups frozen unsweetened tart cherries

1. Preheat oven to 190° C / 375° F.

1 cup dried tart cherries

2. Combine frozen cherries, dried cherries, granulated sugar,

1 cup / 200 g / 7 oz granulated sugar

tapioca and almond extract in a large mixing bowl; mix well.

2 tbsp quick cooking tapioca

(It is not necessary to thaw cherries before using.) Let cherry

½ tsp almond extract

mixture stand for 15 minutes.

300 g / 10 oz sweet short crust pastry

3. Cut the pastry into 2 parts - ¹⁄³ and ²⁄³. Roll out the ²⁄³ part on a

¼ tsp ground nutmeg

lightly floured working surface and line the prepared pie plate;

1 tbsp butter

fill with cherry mixture and sprinkle with nutmeg. Dot with butter. 4. Roll out the rest of the pastry to form a top crust and place on top of the cherry mixture. Cut slits on the top crust for steam to escape. 5. Bake about 1 hour or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to

Creating

prevent over browning.

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9 inch / 22.5 cm pie plate, greased

Lemon Meringue Pie ARAD KOPP / IT Project Manager, IT Division, Teva Pharmaceutical Industries Ltd. / ISRAEL As a family, we like Lemon Meringue Pie very much. My wife and I tried many recipes but none of them was satisfactory. So, we combined the best part of each recipe. From the day we first baked it according to this recipe until today, this is our children’s favorite birthday cake. Each time I bake it I remember our family birthday meals.

ingredients

preparation

serves 12

Dough:

1. To make the dough: Mix flour and sugar in a food processor. Add

4 tbsp sugar

the butter and process briefly until it forms a crumb like mixture.

2½ cups / 350 g / 12 oz flour

Add the yolks and the water and mix just until it forms a soft

200 g / 7 oz butter, cold and chopped

dough. Cover with cling film and chill for 30 minutes.

2 egg yolks

2. Preheat oven to 180º C / 350º F. Roll out the dough on a lightly

5 tbsp water

floured working surface and use to line the greased pan (bottom

Filling:

and sides).

4 tbsp lemon juice

3. Cover the dough with foil or baking sheets and baking beans.

1¼ cups / 280 ml / 9 fl oz water

Bake blind for 15 minutes. Remove the beans and foil or paper

¾ cup / 150 g / 5 oz sugar

and bake for an additional 5 minutes.

¼ cup corn flour, mixed with 4 tbsp water

4. To make the filling: Boil lemon juice, water and sugar in a pot.

3 egg yolks

Add corn flour mixture while mixing quickly. Remove from heat and

1 oz / 30 g butter

mix in the yolks and butter gradually. Pour the mixture into the baked

Topping:

pie shell.

4 egg whites 4 tbsp sugar

5. Whisk the egg whites and sugar until the mixture is stiff and glossy. Spread the meringue gently over the filling, swirling the surface with the back of a spoon to give it an attractive finish.

26 cm / 10 inch deep loose-bottomed tart pan

6. Lower oven temperature to 150º C / 300º F and bake until the meringue is golden.

Cheesecake with Biscuits ODEEA GROSZ / Intern, Legal Department, Teva Pharmaceutical Industries Ltd. / ISRAEL In principle, I do not cook, bake or fry. I am a professed single woman who does not have time to cook. However, on every birthday, there has been mounting pressure at work to bake a cake. As a person who does not know where her oven is at home, I was not the person for the job. Then my mother (whose cooking status is no better than mine) told me about a recipe that is easy to prepare, requires no baking (heaven forbid), takes 15 minutes of work and yields wonderful results. Ever since, prior to every birthday - and not just mine - I devote fifteen minutes of my precious time and make a cake. For the time being, the reactions have been nothing but positive.

ingredients

preparation

300 g / 10 oz plain petit-beure biscuits

1. Arrange a layer of biscuits in a 22.5 cm / 9 x 9 inch pan. Mix

A few drops of vanilla extract 1 cup / 225 ml / 7 ½ fl oz whipping cream 1 cup / 225 ml / 7 ½ fl oz milk

Moisten the biscuits slightly with the liquid. 2. Beat the whipping cream, slowly pour in a cup of milk and finally add the package of vanilla pudding. 3. In another bowl, combine the white cheese with a cup of sugar.

1 package vanilla pudding

Fold the whipping cream into the cheese mixture: mix carefully so

500 g / 1 lb soft white cheese

as to avoid flattening the whipping cream.

(or cream cheese) 1 cup / 220 g / 7 oz sugar

4. Place about half of the cheese mixture on the coffee-soaked biscuits and smooth it out. Place another layer of biscuits on top. Moisten with coffee as well, then cover with another layer of the cheese mixture. Sprinkle two crushed biscuits on top for decoration. Refrigerate briefly and it is ready to be served.

Creating

1 tsp coffee

the coffee in a cup of hot water with a few drops of vanilla extract.

160/161

(preferably chocolate)

serves 8-10

Ana Sultane

Sat-Sung Kalman

Tomato Jam / 166

Chicken with Vermouth and Garlic / 174

S. Sethumadhavan

Shirley Powell

Vada / 167

Traditional Beef Stew and Dumplings / 175 Donna Arbenz Stovies / 176

José Van Dijk

Ayala Haim

Split Pea Soup / 168

Filmani - Meat Filled Pasta Pockets / 177 Catrin Ball-Rosen Stuffed Peppers / 178

Tom De Bruin

Noemí Ruiz Zuñiga

Tuna Steak with Sesame Seeds / 170

Mixtote Chicken / 179

Marie Chapman

Amal Ward

Pescado en Escabeche / 171

Stuffed Grape Leaves / 180

Shirley Lantreibecq

Diane McDougall

Valentine Lobster / 172

Toad in the Hole / 181

Susana Antonio Montero

Tamara Klinger-Levi

Swordfish Ceviche / 173

Granny Linda’s Meat Pie / 182 Nina Shalom Tandoori Chicken / 183 Chris Bratt Corned Beef Hot Pot / 184 Barbara Rossi Cupliti - Meat Ravioli / 186

Nicoletta Valeriani

Karen Jones

Polenta / 187

Madeline’s Angel Food Cake / 198

Orit Amir

Brigitte Bernard

Tapalach - Potato Patties / 188

Rum Balls / 200

Gladys Mable Porro

Wendy Tanghe

Potato Gnocchi / 189

Cheesecake / 201

Giancarlo Garatti

Bella Rosenkvit

Pizzocheri Valtellinesi / 190

Kozonak - Chocolate Yeast Cake / 202

Salvatore Pristera

Inbal Binyamini-Elran

Pipi e Patat - Peppers and Potatoes / 191

Grandma Hanna’s Cookies / 203

Patricia Vistraín Rojas

Miriam Hershko

Asparagus and Spinach Au Gratin / 192

Traditional Romanian Malai / 204

ˇ Eva Nemcová

Eti Grossman

Bean Salad - Lunch / 193

Malabi / 205 Ofra Palmer Granot Kibbutz-Style Rolls / 206

Carmella Van Der Aar-Barkaat

Denise Broadhead

Arun Galushka - Hungarian Cake / 194

Date Flat Cake / 207

László Mácsár Mama’s Cake / 195 Sarah Margolis Carrot Cake / 196 Shay Malkin Chocolate Cookies / 197

Tomato Jam ANA SULTANE / Secretary Assistant, Teva Pharma / PORTUGAL My grandmother prepared a delicious tomato jam for the entire family. It was always a special day for my brothers, cousins and myself when my grandmother decided to make it. We were always willing to help her prepare and we were happiest at the end of the day, when we tasted the wonderful jam. This jam brings back childhood memories, memories that cannot be erased by time!

ingredients

preparation

makes 2 liter jars

3 kg / 6²⁄³ lb tomatoes

1. Scald, peel and cut the tomatoes in quarters. Peel and cut the

1 kg / 2¼ oz apples

apples and transfer with the tomatoes to a big saucepan. Add the

2 kg / 4½ lbs sugar

sugar, lemon juice and cinnamon.

1 cinnamon stick 1 lemon, juiced

2. Place over low heat and boil it slowly for approximately 30 minutes. Mash and stir into a smooth mass. When smooth, thick and slightly amber remove from heat. 3. Let it cool for a few minutes and pour into sterilized jars.

Vada S. SETHUMADHAVAN / Team Leader, Kilo Lab Department, RDL / INDIA The vada is a crisp and healthy lip-smacking south Indian snack for all seasons. It’s tasty, healthy and full of protein. The vada is round in shape with a hole in the center and is similar to a coheel. The coheel symbolizes the revolution, and this dish was made to commemorate it.

ingredients

preparation

250 g whole lentils

1. Soak the lentils for 1 hour, until they become soft. Grind into thick

5-10 curry leaves Salt, to taste Green chili peppers, to taste

serves 10

paste, add a little water, if required. Add chili, ginger, onions and salt. 2. Form the mixture into round shapes (like doughnuts) and deep fry till golden brown.

5 cm / 2 inch fresh ginger, finely chopped 1 onion, finely chopped

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Love and Memories

Oil for deep fry

Split Pea Soup JOSÉ VAN DIJK / Communications & Graphics Department, Pharmachemie / THE NETHERLANDS Split pea soup is a hearty, thick main-course soup eaten in the Netherlands especially during the winter. My earliest memory of split pea soup comes from some 40 years ago; I was about four years old. There was a church bazaar and my grandmother had an enormous pot of split pea soup to sell there. She herself had 13 children, so preparing large quantities did not faze her at all. I still remember that I had a great admiration for my grandmother then because she could prepare so much soup and make it so delicious. Later my mother made the split pea soup, just as tasty. During especially cold weekends, when we got home rosy-cheeked from the cold and exertion after a day of skiing, there was nothing better than a steaming hot bowl of split pea soup. My mother put pig’s feet in it with those bristly black hairs still attached to the skin! You shuddered if you found such a piece of meat with hair on it in your bowl; but at the same time, you were lucky because this was the tastiest part of the whole soup! Nowadays they only sell pig’s feet without hair… Still later, after we all had left home, we celebrated St Nicholas at my parents’ each year. Then everyone arrived at about five o’clock and immediately retreated to his or her old bedroom to make the last poems. The giggles behind the doors became louder as time got shorter and the poems became cornier and racier. We had to be ready by seven o’clock because at that time the split pea soup was served! The last time I ate the soup was last year…during the summer! It was a sultry, sweltering-hot evening in August on a balcony in Manaus, Brazil. Our Dutch acquaintances had prepared split pea soup especially for us, with very greasy Brazilian sausage instead of smoked sausage. The soup tasted just as good as the one my mother made. Oh, well…almost.

ingredients

preparation

serves 6-10

2 L / 3¹⁄³ pints cold water

1. Put the beef in a large saucepan, cover with water and bring to a

2 (gold) beef cubes

boil. Skim the foam from the surface and continue to cook, on low

500 g / 18 oz split peas

heat for 2 hours. End up with 2 liters of beef broth.

700 g / 1.5 lbs pigs' feet

2. Add the split peas, pigs' feet, rashers of bacon, bay leaves, cloves

2 rashers of bacon

and pepper and bring to a boil. Continue cooking on low heat,

5 bay (laurel) leaves

covered, for 1½ hours until the peas soften.

5 cloves

3. Remove meat from the pot and cut into small pieces. Return to the

350 g / 12 oz celeriac, in cubes

pot and add the celeriac, leeks, carrots and onions. Cook for

500 g / 18 oz leeks, finely chopped

another half an hour.

100 g / 3 oz carrots, cut to small pieces

4. Heat the smoked sausage according to the instructions on the

2 onions, diced

package and add it to the soup. Add the celery, parsley; pepper

1 smoked sausage

and salt to taste. It is delicious with rye bread.

A bundle of celery, chopped Parsley, chopped, to taste

ingredients Salt, pepper

preparation

Fresh Tuna Steak with Sesame Seeds TOM DE BRUIN / Quality Officer, Quality Assurance Department, Pharmachemie / THE NETHERLANDS A colleague of mine and I go back a long way. He and I were in the same class in kindergarten and primary school back in 1970 up to 1977. I met him again at Pharmachemie in 1990. He started working there a year before me. This colleague went to a cooking class last year. Every month they made an entire menu. He knows I’m a food lover too, so he gave me the recipes. I have tried a lot of them. This recipe is so good; we eat it at least twice a month. I also think it is very suitable for the Teva cookbook because it is easy, quick, very tasty and healthy. You can make it as an entrée (smaller portion) or as a main dish. It is not bound to any season and ingredients are available throughout the world.

ingredients

preparation

600 g tuna steak (really fresh!)

1. Marinate tuna in a mixture of the soy sauce, ginger sauce, salt and

2 tbsp light (Japanese) soy sauce ½ tbsp ginger sauce

serves 4

pepper, covered, for at least 2 hours in the fridge. 2. Remove skin from tomato by cutting a cross in the skin and put

Salt

it in hot water for 10 sec. Transfer to ice water and peel. Remove

Pepper

seeds and slice tomato into strips.

1 tomato 1 cucumber 2 tbsp mayonnaise ½ tsp Wasabi paste 200 g / 6.5 oz arugula, cleaned and trimmed

3. Wash cucumber and remove small strips of skin, lengthwise, so there are strips of skin left. Slice thinly. 4. Make Wasabi-mayonnaise by mixing mayonnaise and Wasabi paste. Add water until dressing has your preferred consistency. 5. Make up a plate with arugula, tomato and cucumber. Pour Wasabi-mayonnaise dressing on top.

2 tbsp sesame seeds

6. Roast sesame seeds in a dry pan.

2 tbsp olive oil

7. Heat olive oil in a steak pan. Dry tuna with kitchen paper and roast in olive oil for 2 to 3 minutes on each side. The tuna must be pink inside. Slice strips of the tuna and spread them over the salad. Sprinkle with sesame seeds.

Pescado en Escabeche - Pickled Fish MARIE CHAPMAN / Buyer, Purchasing Department, Sicor Pharmaceuticals Inc. / USA This recipe reminds me of my childhood. My family comes from Puerto Rico, an island in the Caribbean. We lived in Arecibo, a costal town on the northern part of the island. I have great childhood memories of accompanying my father on some of his fishing trips in Puerto Rico. Pescado en Escabeche is a favorite dish in my home. “Escabeche” is for “pickled” in Spanish, and it is used to describe a method of cooling fish, poultry. The food is cooked in oil and vinegar or cooked and then pickled in an oil and vinegar marinade.

ingredients

preparation

1.350 kg / 3 lbs fillets of fish (suitable fish -

1. Cut the fish in 3.5 cm / 1½ inch pieces, season with salt. Heat 3

mackerel, snapper, red grouper, sea bass) 2 cups olive oil 2 medium onions, thinly sliced

serves 6-8

tablespoons of oil in a frying pan and fry the fish. Lift out and place on paper towel. Transfer to a deep bowl. 2. Combine the onions, garlic, bay leaves, peppercorns and vinegar

2 whole cloves of garlic

in a saucepan and simmer until the onion is tender. Cool. Add the

2 bay leaves

remaining olive oil and the olives and pour over the fish. Cover the

¼ tsp whole peppercorns

bowl and refrigerate for at least 24 hours before serving. Serve

1 cup vinegar

cold, garnished with lettuce leaves.

1 cup small pitted green olives

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Love and Memories

Salt

Valentine Lobster SHIRLEY LANTREIBECQ / Product Manager, Teva Pharma Belgie / BELGIUM For years, we used to go out for a romantic dinner to celebrate Valentine’s Day, until two years ago. We reserved a table in a nice little restaurant, but the dinner wasn’t as romantic and intimate as we thought it would be. The tables were so crowded that the surrounding people could almost eat out of our dishes and hear our conversation. So we decided to celebrate the later years at home. In order to surprise my husband, I prepared lobster. Ever since, I prepare it every year and it is well appreciated by friends and family too…

ingredients

preparation

serves 2

1 large lobster (800 g / 2 lb)

1. Cook the lobster in boiling water and halve. Take out the lobster-

50 g / 2 oz butter

meat and eggs. Open the craws by cracking them, so that the

1 shallot, finely chopped

meat can be taken out easily. Throw the non-eatable parts away,

100 ml / 3 fl oz white wine

but keep the lobster shell and clean it under the tap.

3 ½ tbsp cream

2. Sauce: Melt the butter in a small saucepan, add the shallot and

3 ½ tbsp fish stock (bouillon)

sweat until it becomes translucent. Add the white wine and let it

3 ½ tbsp milk

reduce to half. Make a roux by sprinkling the flour over the liquid

2 tbsp flour

and mix. Add the milk and fish stock directly. Mix slowly until it

Pepper

becomes consistent. Season.

Salt Gruyère cheese Breadcrumbs

3. Add the lobster-meat, the eggs and the cream to the sauce. Taste and adjust seasoning. 4. Fill the lobster shell with the mixture. Finish with some Gruyère cheese and breadcrumbs. Grill for 5 minutes (use oven-grill). Serve with salad, rice, garlic bread or anything you like… Enjoy!!

Swordfish Ceviche SUSANA ANTONIO MONTERO / Record Professional, Development Department, Lemery S.A. de C.V. / MEXICO The recipe I chose to share with you has a double significance, since it is a typical dish mostly in the coastal areas of the country, like the place I was born. Everyone who visits the coast, enjoys a delicious seafood cocktail or a delicious fish ceviche. Besides this, I have to tell that, in my childhood, eating ceviche was a big moment in which my father took the main role in its preparation. I enjoyed helping him, along with my siblings, to chop ingredients. All members of the family participated in the preparation, but it was my mother who always added the final touch to the dish (and thank God, she still does). I hope you enjoy my recipe and I also hope that if you ever visit Mexico, you visit the state of Veracruz which has plenty of beautiful sights, a wide variety of dishes and, above all, the friendliest people in the country. I am sure that you will keep a very fond memory of your visit to my hometown.

ingredients

preparation

½ kg / 1 lb skinless swordfish fillets,

1. Place the fish in a bowl and cover completely with the lemon

coarsely chopped

serves 4-6

juice. Let it “cook” in the lemon (no heat required, the acid will do

3 lemons, juiced

the cooking) for approximately 45 minutes or until the fish is white.

½ kg / 1 lb tomatoes, finely chopped

Drain the excess lemon juice.

1 onion, chopped

2. Mix with the rest of the ingredients. Mix well. Add salt to taste.

Green Serrano chilis, chopped, to taste

Season with a little olive oil and add ketchup to taste. Mix well.

Chopped parsley, to taste

Let it rest for about 15 minutes in the refrigerator. Serve in cups.

Salt, to taste

Accompany it with crackers or nachos and a very cold beer. Enjoy.

Olive oil, to taste

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Love and Memories

Ketchup, to taste

Chicken with Vermouth and Garlic SAT-SUNG KALMAN / Intern, Legal Department, Teva Pharmaceutical Industries Ltd. / ISRAEL Two and half years ago I moved from Canada to Israel alone. As a way of welcoming me to the country and in an effort to introduce me to new friends, people have often invited me to dinner at their home. Micki and Neil are such a couple, and I have been fortunate enough to frequently eat at their home. The following is Neil’s favorite chicken recipe.

ingredients

preparation

2 chickens, cut in pieces and skinned

1. Preheat oven to 190º C / 375º F. Heat the oil in a heavy bottomed

serves 8-10

¼ cup olive oil

frying pan and sauté the chicken until browned. Place in a

2-3 cups vermouth

baking dish in one layer. Pour the vermouth over the chicken.

½ lemon, sliced, with peel, seeds removed

There should be vermouth covering the bottom of the pan to a

6 heads of garlic (whole heads - washed,

depth of approximately ½-1 cm.

just the top and the bottom trimmed, unpeeled)

2. Place lemon slices on the chicken, put the garlic heads in the dish nestled among the chicken. Cover the dish with tin foil and bake for 40 minutes to an hour until the chicken is cooked.

Traditional Beef Stew and Dumplings SHIRLEY POWELL / Credit Controller, Credit Control Department, Teva UK Limited / UK This is a perfect meal on a cold winter evening, sitting in front of a hot fire. My Mom made this every Monday when I was a child and my sister and I adored it. Sometimes we would have Yorkshire pudding instead of dumplings but I think the dumplings are the best. We would look forward to this all day at school and we always had it once a week on Monday. This continued up to my leaving the family home at 25. My Mom taught me how to make it, along with Yorkshire pudding and dumplings when I was in my teens and when I moved into my own house this was the first dish I cooked for friends. I am not a very good and adventurous cook, but this is one dish I can make with pride and confidence and it never lets me down. I am now 39 years old and still cook this at least once a fortnight. It is my husband's favorite dish (even in the summer) and he prefers to let it stand 24 hours before eating it. I would recommend eating it on the same day. This is a wonderful main meal, all cooked in one dish, and I hope everyone enjoys making and eating it as much as I have over the years.

ingredients

preparation

Stew:

1. Stew: Preheat oven to 190º C / 375º F. Cut steak into equal

vegetables, except the potatoes at this stage. Add herbs,

3 large onions, finely chopped

seasoning and stock. Shake thoroughly, cover the dish and cook

6 carrots, chopped

in the oven for approximately 1½ hours.

2 large King Edward potatoes, cut into pieces, approx. 5 cm / 2 inch ½ tsp mixed herbs 1.2 L / 2 pints beef stock

2. Stir again and add potatoes. Cook for a further 1 hour. The stew will have thickened now. Add dumplings (as prepared below) and cook for 20 minutes until they are crispy and golden. 3. Dumplings: Mix all dry ingredients together and gradually add cold

Salt & pepper

water to form a dough. Do not handle mixture too much. Form into

Dumplings:

small bags (6-8) and drop into top of stew and cook for 20

250 g / 8 oz self rising flour

minutes. They should be golden and crispy outside and soft and

½ packet / 100 g suet (vegetarian or

fluffy in the middle.

normal), or margarine

4. To serve: Serve in soup bowls with 2 dumplings each and

Salt

freshly cut chunks of bread and butter. Sprinkle liberally with

Cold water

freshly ground black pepper.

Love and Memories

(trim off excess fat)

sized strips and place in large ovenproof dish. Add the chopped

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700 g / 1½ lbs lean braising steak

serves 4

Stovies DONNA ARBENZ / Assistant, Human Resources Department, Teva UK Limited / UK A real Scottish comfort meal. I remember visiting my Granny and she would have several pots on the go. Every Saturday we would visit, my 16 cousins and I, and we’d sit eating this lovely dish, washed down with a glass of Irn Bru... of course!

ingredients

preparation

serves 4-6

300 ml / ½ pint beef stock

1. Heat the beef stock in a large pan. Add onion to the pan.

900 g / 1 lb lorn sausage (square), chopped

2. Add the sliced potatoes and cook on a medium heat for 20-30

1 onion, chopped

minutes, or until the potatoes are soft. Use a potato masher to

900 g / 2 lb tatties (potatoes), sliced

mash the ingredients, add salt and pepper to taste.

Filmani - Meat Filled Pasta Pockets AYALA HAIM / Project Coordinator, CoxAbic Department, ABIC Biological Laboratories, Teva Ltd. / ISRAEL This is a nostalgic, treasured recipe from home. When we were small, my mother rarely made it and saved it for guests or special occasions. Nevertheless, we didn’t give up and we nagged her to prepare it for no particular reason and sometimes, Mom would give in and prepare it. The “Filmani” dish, which is actually meat filled pasta pockets, dates back to distant China and we - the Bukharan community - have adapted it along with several other of their traditions. We substituted ingredients, modified the spicing, added an appropriate soup to it and renamed it, hence the “Filmani” dish. The uniqueness of this dish stems from the amusing superstition whereby whoever gets a pasta pocket in his plate that is entirely made of dough will soon enjoy a lucky streak. The preparation is somewhat lengthy and difficult, but it is well worth the effort, the laughs and the enjoyment. Bon appétit!

serves 10

ingredients

preparation

Meat filling:

1. Meat filling: Place all the ingredients in a bowl and blend until

2. Sauce: In a separate saucepan, fry the onions, add the tomatoes

Salt, freshly ground black pepper, to taste

and mix. Add the water, spices, chickpeas, cherries or lemon juice

1 tsp meat spice

and bring to a boil. Reduce to a medium flame and cook for about

Pasta pockets:

one more hour, until the chickpeas are cooked.

1 kg / 2¼ lbs flour

3. Dough: In a food processor, mix the ingredients into a firm (not

1 flat tbsp salt

sticky) dough. Put it aside for half an hour. Divide the dough

1 egg

into three parts and roll out each part into a long strip in the pasta

2 cups lukewarm water

machine. It is important to flour the blades between each time you

2 L water

roll out the dough. This procedure yields three long, wide strips.

Sauce:

4. Cut each strip into squares of about 8 cm in length. Place a

2 tbsp oil

heaped tablespoon of the meat mixture on each square and

1 onion, finely chopped

fashion the filmani into a tortellini shape - fold the square into a

2 ripe tomatoes, grated

triangle and wrap the two edges around a finger. Proceed similarly

1 L / 1²⁄³ pints water

for the remaining ingredients and don’t forget to leave one pocket

Salt and pepper, to taste

filled with dough only.

1 cup chick peas, soaked in water overnight

5. Filmani: Boil about 2 liters of water in a large saucepan, add the

1 cup dried cherries or fresh lemon juice

filmani pockets and bring to a boil again. Then continue to cook

Garnish:

over a medium heat for about 20 more minutes or until the filmani

1 bunch fresh coriander, chopped

rises to the top of the water. Drain. 6. Serving suggestions: Drain the filmani in a strainer. Divide into

Pasta machine

deep bowls, add the sauce and top with chopped coriander.

Strainer

Savor and hunt for the lucky pasta pocket.

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2 large onions, grated

smooth.

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1 kg / 2¼ lbs fresh ground beef

Stuffed Peppers CATRIN BALL-ROSEN / Medical Writer, Medical Assessment & Writing Department, Innovative R&D, Teva Pharmaceutical Industries Ltd. / ISRAEL This is a Romanian recipe for stuffed peppers (“Ardei Umplut”), which is one of my favorite home cooked meals. The original recipe is probably “imported” from Turkey. The Romanian version that I am familiar with is not kosher, but some of the ingredients can always be substituted. Stuffed peppers remind me of an anecdote. When I was 12 years old, my family lived in Germany and, at the time, German cuisine was not among the tastiest. German fare consisted mostly of sausages, potatoes and sauerkraut. I was hospitalized for a surgical procedure and had to spend several days in the hospital eating German food… On one of the days at lunch time, a wonderful stuffed pepper aroma, reminding me of home, came wafting out of the hospital’s kitchen and I got so excited that I went to the nurse as she was serving the best thing I had seen in days and said: “Ah, I know what this is” and she snapped in reply: “You could not possibly know; this is a brand new recipe…” Bon appétit!

ingredients

preparation

serves 10

10 green peppers

1. Thoroughly wash the peppers and slice off the tops with a small

4 tbsp olive oil

knife. Scoop out the seeds and membranes and set the tops aside

2 onions, finely chopped

to cover the stuffed peppers.

1 kg / 2¼ lbs ground beef

2. Stuffing: Fry one of the onions, followed by the ground meat. Add

1 garlic head, minced

half of the garlic, black pepper, salt, sugar to taste and half of the

Salt, pepper

tomato paste. Add the rice and mix well.

1 tsp sugar

3. Stuff the peppers and cover them with the tops.

300 g / 10 oz canned tomato paste

4. In a small saucepan, fry the other onion, add the rest of the

½ cup rice

tomato paste, 2 cups of boiling water, black pepper, the rest of the

4 parsley stems

garlic, salt and chopped parsley leaves. Stir well until smooth. 5. Place the stuffed peppers upright in a large saucepan. Pour the sauce over them, bring to a boil and cook over low heat for 1 hour. 6. Serve with sour cream and chopped parsley.

Mixtote Chicken NOEMÍ RUIZ ZUÑIGA / Record Professional, R&D, Lemery S.A de C.V. / MEXICO I chose this recipe because it contains several traditional Mexican ingredients and also brings back fond memories of my times at University when I had to go away from home and live with my uncle and aunt in order to finish my studies. It was one of my aunt’s specialties.

ingredients

preparation

serves 2

3 tbsp oil

1. Preferably use a clay pot. Sauté the garlic and onion in preheated

½ onion, finely chopped

oil. Add the raw well cleaned chicken, sprinkle salt and let cook in

3 garlic cloves, finely chopped

steam for 50 minutes, stirring constantly.

6 peeled chicken thighs 10 nopales (cactus leaves), sliced in small cubes

2. Add the nopales, sour prickly pears, oregano, thyme and Chipotle chilis. Add salt if necessary, cover and let it cook for about 40 minutes or until chicken is completely cooked. Serve.

5 sour prickly pears, chopped and seedless 1 tbsp oregano 1 tbsp thyme 2 dry Chipotle chilis

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Salt

Stuffed Grape Leaves AMAL WARD / Supervisor, Clinical & Regulatory Records Center, Teva Pharmaceuticals USA / USA This is a Middle Eastern dish that my mother learned soon after she was married. I chose this recipe because it always meant, “we are having company!” While growing up, this was one of those special foods that my mother made during the holidays and when family was coming over: lots of family. It made the house smell delicious and we knew to expect our cousins soon. My parents came to the USA in 1957 to start a family. My mother is Colombian and my father is Palestinian. Of all the Middle Eastern dishes my mother made, this is the one I chose to make for my family. It reminds my daughters of their mother’s heritage and, my husband of what a wonderfully talented and culturally diversified wife he has!

ingredients

preparation

Stuffing:

1. Soak leaves in fresh water for 20 minutes. Drain.

4 cups extra long grain rice

2. Combine all stuffing ingredients in a large bowl. Set aside.

450-900 g / 1-2 lbs beef or lamb

3. Lay leaves flat on working surface and pat dry. Trim stems away.

(ground or chopped) 2 onions, chopped 1 bunch parsley, chopped (excluding stems)

makes 3 jars

Add 1 heaping teaspoon to ½ tablespoon of stuffing mixture and fold the sides over. Roll from the bottom to form a little bundle. 4. Line the bottom of a large non-stick saucepan with 2-3 layers

2 tbsp cumin

of leaves. Place the bundles side by side in the pot, layering until 3

1 tbsp garlic powder

inches from the top.

1 tbsp salt

5. Combine broth ingredients. Pour over the leaves until covered.

½ tbsp pepper

Place a plate on top of the leaves to keep them from floating and

4 tbsp olive oil

unfolding.

2 lemons, juiced

6. Bring to a boil, leave the plate on the leaves, reduce to a simmer,

Broth:

and cover the pan. Simmer for 45 minutes. Test doneness by

10 cups water

eating one of the bundles. Simmer longer if needed. Serve with

2 small cans tomato paste

plain yoghurt. Use it as a dip.

1 tsp salt 1 tsp cumin ½ tsp pepper 1¼ L / 2 pints / 1 quart plain yoghurt

Toad in the Hole DIANE MCDOUGALL / Communications Assistant, Sales and Marketing, Teva UK Limited / UK This is a quick, easy and filling meal, which my mother used to make for my three brothers, three sisters and myself as a child. As children, we always had to count who got the most toads (sausages)! My mother used to serve this dish of traditional Yorkshire pudding and sausages with mashed potatoes, vegetables and thick gravy. I now serve this for my three growing sons and they too count up the sausages, to see who got the most.

ingredients

preparation

400 g / 1 lb sausage (any variety,

1. Preheat oven to 230º C / 450º F. Place sausage, onion and oil in a

½ cup cooking oil Batter:

2. Batter: In a large mixing bowl, mix together all ingredients to form a smooth batter. The batter should drizzle off the spoon. 3. When sausages are almost cooked, take the tin out of the oven

400 g / 3 cups plain flour

and, as quickly as possible, pour the batter all over the sausages

1 tsp table salt

and place back in the oven. The oven temperature can now be

4 medium eggs

raised to hottest setting.

150 ml / 5 fl oz cold water 300 ml / 10 fl oz milk

4. Bake for 15-20 minutes until the batter has risen and turned golden brown.

Love and Memories

1 large onion, peeled and finely chopped

large roasting tin. Roast for 20 minutes.

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not smoked), cut into 4 cm pieces

serves 5

Granny Linda’s Meat Pie TAMARA KLINGER-LEVI / Nursing Teacher, Teva Home Care, Teva Medical / ISRAEL Although I live in Israel and my children were born here I still have longings for my home in Canada and especially for the food that we traditionally ate! My Granny, Linda, came from England to Canada in the early forties. My mother was born shortly afterwards in Montreal, Canada. Part of the family’s English heritage came along with them to Canada and of course made regular appearances in the kitchen. All of my family is back in Canada, so preparing dishes that I grew up on just makes family seem closer, not to mention that it opens up my kids' taste buds to food from a totally different culture. Living in Israel can be challenging, but when I put my Granny’s minced meat pie in the oven and the kids come into the kitchen to see what smells so good, I am immediately taken back to our kitchen back home with flour on the wood block and a rolling pin in my Mom’s hand - a peaceful place indeed. The meat pie is simple to prepare, tastes wonderful and is always a hit with everybody - even with Israelis who have never even tasted a minced meat pie! Served with a salad or fresh vegetable, this minced meat pie is sure to be a family favorite! You can move to a new country, eat new foods, learn new traditions, but you always take something with you from your home… Bon Appétit!

ingredients

preparation

serves 8

250 g / 8 oz prepared flake pastry

1. Preheat oven to 170º C / 325º F. Divide the pastry into two equal

½ kg / 1¼ lb ground beef, not too lean

size pieces and roll it out on a floured surface till about 5 mm /

1 large onion

¼ inch thick and fit the size and shape of the pan with an extra bit

1 cup fresh mushrooms

around the edges. Place one rolled out portion into the bottom of

2 tbsp cooking oil

the pie pan and fit it firmly around the edges.

1 tsp table salt

2. Dice onion and mushrooms into small pieces and sauté in the

1 tsp freshly ground pepper

preheated cooking oil in a skillet until golden brown. Add the

1 tbsp powdered chicken soup mix

ground beef and fry on a low heat until evenly browned. Add the

1 tbsp flour

salt, pepper and soup mix powder. Cool.

1 egg, lightly beaten

3. Distribute the mixture on the pastry in the pan and cover with the second piece of pastry. Close the dough around the sides, brush

24 cm / 10 inch pie pan or glass pyrex dish, greased

egg over the top and slit the top to let steam escape. 4. Bake for 40 minutes, until golden brown.

Tandoori Chicken NINA SHALOM / Office Assistant, Regulatory Affairs, International Division, Teva Pharmaceutical Industries Ltd. / ISRAEL I have chosen this recipe as it is a favorite Indian recipe. It reminds me of special family moments when I loved to prepare this dish and it was enjoyed by all. I use a special gas tandoor to prepare it and special spices to enhance the flavor. I would like to share with you this traditional Indian chicken recipe which is very special to me.

ingredients

preparation

1 large chicken (or 6 large chicken legs

1. Clean and skin the chicken and cut into large pieces as desired. Cut 2 or 3 slits on each piece. Apply salt (if chicken is not salted)

1 lemon

and lime juice (1 lemon) all over the chicken pieces and also in the

1 tsp salt (if chicken is not salted)

slits and cavities and keep aside for 15 minutes. 2. Mix the ingredients from garlic to vinegar and then add to curds

4 cm / 1½ inch fresh ginger, grind to paste

(or 1 lemon juice). Add ½ teaspoon salt and mix well. Apply this

1 tsp ground coriander

mixture all over the chicken making sure to apply well between the

½ tsp ground cumin

slits and allow it to marinate for at least 4 hours. The longer, the

1 tsp chili powder (hot), optional, to taste

better the taste.

1 tsp red chili powder (sweet), for color 2-3 tsp black vinegar 1 cup beaten curds (you can increase the use of lemon to 2 instead of curds) ½ tsp salt 2 tbsp oil ¾ tsp garam masala (available at any Indian grocery shop)

3. Roast the chicken in a gas tandoor or oven. Before roasting, apply oil and the garam masala to the pieces. Remove the curds. 4. Turn after 10 minutes and apply oil. Roast for 10 minutes more. 5. Remove and apply lemon juice. 6. Serve hot with onion rings and tomato rings.

Love and Memories

15 garlic cloves, minced

182/183

with thighs)

serves 6

Corned Beef Hot Pot CHRIS BRATT / Health, Safety & Risk Manager, Operations Management, Teva UK Limited / UK When I was a young boy living with my Mom and Dad (and big brother) in the North of England, my parents used to go shopping on a Saturday morning and leave us boys in bed. Sometimes, when we awoke we would smell the wonderful aroma of this dish cooking in the oven and knew that we would be in for a treat at lunchtime. We used to eat it with pickled beetroot or red cabbage, and it was always followed with sago or rice pudding. Corned Beef Hot Pot is my Mom’s version of traditional Lancashire Hot Pot. It is still a firm favorite when we return home to visit Mom and Dad.

ingredients

preparation

1 tin corned beef

1. Preheat oven to 180º C / 350º F. Slice the corned beef, peel and

1 large onion 2 large carrots

serves 4-6

dice the onion, and peel and thinly slice all the vegetables. 2. In an ovenproof casserole dish (with lid) cover the base with some

2 large parsnips

of the corned beef and then some onions. Proceed to arrange the

1 medium swede

other vegetables in layers, and then start again with corned beef

2 small turnips

and onions. Continue this layering process topping the dish with a

4-6 medium potatoes

layer of potatoes.

Beef stock (OXO cube or similar)

3. Fill with stock to within an inch of the top and add salt and pepper

Water

to taste. Replace lid and place in the oven for 2-3 hours. Remove

Sea salt and freshly milled pepper, to taste

the lid 30 minutes before serving to crisp the potatoes. Serve with pickled beetroot or red cabbage - yum..!

Note: The quantities of vegetables are a guide only - quantities may be changed as desired, some may be omitted depending on personal taste.

<1

ingredients

preparation

Cupliti - Meat Ravioli BARBARA ROSSI / Clinical Trial Assistant, Clinical Department, Teva Neuroscience / USA My Nona Rossi & Father brought this recipe with them from Italy. Before the invention of the freezer, we would get up very early the morning of a holiday and spend at least 3 hours preparing this for dinner that same day. Everything was done by hand, the meat was all cooked together in one large pot (boiled in water the day before until very tender, then hand chopped and mixed well with all of the above ingredients). Then Nona would start making the dough, she would use her hand as a measuring cup (1 cup of flour to 1 egg), the flour would be placed on the big cutting board and she would put a hole in the middle and add the eggs. If you used 4 cups of flour you used 4 eggs (the size of the egg depended on the size of your hands, e.g 1 large egg to 1 large handful of flour). Then Nona would use her hands to mix the flour and eggs together until they were as “smooth as a baby’s behind”, she would say. Then she would hand roll the dough with this 5 foot thin rolling pin, hand cut into 2 x 2 inch squares, place half of a teaspoon of meat mixture in the middle and fold it to look like a Mexican hat. This was a lot of work but we always had a lot of fun doing it and we laughed a lot. We still laugh and joke about the old days when we reminisce about my Mother and Nona. It is so much easier today with all of our new modern inventions and, of course with the freezer, you can spend one day cooking and mixing and make enough for the whole year. This, I like very much.

ingredients

preparation

serves 8

450 g / 1 lb pork with bone

1. Boil the meat together in water until tender. Remove from liquid.

700 g / 1½ lbs veal with bone

While hot, remove from bone. Chop meat together to a very fine

450 g / 1 lb Italian sausage

consistency. Mix with the grated Parmesan cheese, nutmeg, eggs

450 g / 1 lb Parmesan cheese

and bread crumbs as needed (consistency of meat loaf).

2 eggs

2. Pasta: Mix 3 cups of flour to 3 large eggs, knead until very smooth

2 cups bread crumbs

(use a food processor instead of hand, works great). Using a pasta

Pasta:

machine, roll pasta into thin sheets, cut into squares 5 cm / 2 inch.

1 whole nutmeg, ground

3. Place ½ tsp of meat mixture in the center of the square, take the

400 g / 3 cups flour

left end of square to the right end & press tightly, then the right

3 large eggs

end to the left end and flip over (looks like a Mexican hat). Let dry

¼ cup water if needed

for an hour. You can freeze or refrigerate until you are ready to use.

Chicken Soup:

4. In a large pot cook all chicken soup ingredients for 2 hours or

1 large stewing chicken

more. Remove chicken; take meat off the bone, place on a large

1 large onion

platter, until ready to eat. Heat when dinner is ready.

4 celery strips 7.5 L / 6 quarts water Dash table salt

5. Cook the cupliti in the chicken soup for about ½ hour, or in a homemade Italian sauce. 6. The cupliti are best cooked in chicken soup, served with the meat from the chicken on the side and a large Italian salad with good warm Italian bread and butter. Enjoy, it is delicious.

Polenta NICOLETTA VALERIANI / Assistant Regulatory Affairs Manager, Teva Pharma Italia / ITALY When Nicoletta and her brother were children, they went to a little town near Milano on holidays. Their grandmother usually cooked the “polenta” in a very big copper-pan on a fireplace. When the “polenta” was cooked, she put it on a large wood dish and stirred it. Whenever Nicoletta eats the “polenta”, she is reminded of her grandmother.

ingredients

preparation

serves 4

350 g / 12 oz cornmeal flour

1. Half fill a saucepan with lightly salted water. Bring to a boil and add

50 g / 2 oz butter

the butter. Stir until it has completely melted. Add the sifted flour

1¼ L / 2 pints water

all at once and stir vigorously until all the lumps have been

1 tbsp kosher salt

eliminated. 2. In the last 5 minutes of cooking time, increase the heat; the polenta is ready when it comes away easily from the stirring stick. 3. Lightly grease an ovenproof dish and pour in a layer of polenta. Make a layer of Fontina or Gorgonzola cheese or ragù. Add another layer of polenta and continue until all the ingredients have been used.

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Love and Memories

4. Heat thoroughly before serving.

Tapalach - Potato Patties ORIT AMIR / Customer Service, S.L.E., Teva Pharmaceutical Industries Ltd. / ISRAEL I chose this recipe because it reminds me of my childhood, of Saturday morning breakfast after my father came back from the synagogue. My mother used to prepare this dish on Thursday evening. On Friday, she would give it to us as sandwiches for school and there was always another sandwich because otherwise, it was impossible to eat. The children were already awaiting the famous patties. In short - the smell of home, the scent of childhood.

ingredients

preparation

5 large potatoes (no need to peel them)

1. Boil the potatoes in salted water until soft, peel them and mash

1 egg 1 tbsp turmeric Salt and pepper, to taste

makes 20 patties

into a smooth, lump-free texture. 2. Add the egg, turmeric, salt and pepper to taste and blend until the mixture becomes light yellow. 3. With wet hands, form patties. Heat 1 tablespoon of oil in a frying pan, and fry patties until golden brown from both sides. Add a few drops of oil occasionally, as needed. Bon Appétit!

Potato Gnocchi GLADYS MABLE PORRO / Secretary to the C.E.O., Teva Tuteur / ARGENTINA I love this simple dish. It reminds me so much of my dearest Granny who made it when I was a child. While she was alive, the whole family, a big one of Italian origin, would gather at her home every Sunday to eat her special potato and flour gnocchi mixed with lots of patience and love. If I close my eyes, memories become so vivid that I can smell the same odors and hear her sweet voice while she was making the huge dough. It was real fun for kids as she would let us stay in the kitchen and help her shape the gnocchi with a fork. Now, when I feel nostalgic and want the spirit of those days back, I simply roll up my sleeves, put on a nice apron and start preparing this simple and lovely dish which is still my favorite.

ingredients

preparation

1.5 kg / 3¹⁄³ lbs potatoes

1. Peel the potatoes and boil them in salted water. Once cooked, drain and mash them, or press them through a ricer into a large

380 g / 13 oz flour

bowl. Add the flour a little at a time and mix with your hands until

A pinch of salt

the mixture forms a rough dough. Do not over-knead the dough. 2. Transfer the dough to a lightly floured surface. Gently knead the dough for 1-2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking. 3. Dust the surface again with more flour. Break off a piece of the dough and roll it back and forth into a “snake”, about the thickness of your index finger. Cut the rope into 1 inch pieces. Gently roll each piece down a wooden gnocchi board or a fork while pressing a small dimple with your finger. The gnocchi should

4. Boil the gnocchi in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface. Remove with a slotted spoon, and serve with tomato sauce.

Love and Memories

be slightly curved and marked with ridges.

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(weight after being peeled)

serves 8

Pizzocheri Valtellinesi GIANCARLO GARATTI / Sales Retail Manager, Generics Department, Teva Pharma Italia / ITALY Giancarlo’s grandmother’s cook used to make this recipe, which was originally called “Valtellina”, a cheese with a unique and delicate taste that is made in the Valtellina, a valley in Lombardy overlooked by the Alps. Gouda is the best substitute for this cheese, which is now difficult to find even in Rome. This substantial dish can be served as a main course. Originally the recipe specified pizzoccheri, pasta made with a mixture of white and buckwheat flour, similar to fettuccine, but cut wider and very coarse.

ingredients

preparation

150 g / 5 oz potatoes, peeled

1. Preheat oven to 190º C / 375º F. Butter an earthenware oven dish.

and finely diced

serves 4

2. Place a large pasta pot on high heat with 6 quarts of water and

300 g / 10 oz savoy cabbage, shredded

2 tablespoons of salt. Add the potatoes and bring to a boil. Boil 7

250 g / 8 oz pizzocheri (dried buckwheat

minutes, until the potatoes are just fork soft, and add the cabbage.

pasta imported from Italy) 300 g / 10 oz local cheese (Bitto, Casera or Fontina), cut into small pieces

Cook 3 to 4 minutes and add the pasta. Return to boil and cook 3-4 minutes until pasta is firm and still chewy. 3. Meanwhile, in a 25 cm / 10 inch sauté pan, melt the butter until

200 g / 7 oz butter

the foam subsides and add the leeks, garlic and sage. Cook until

2 leeks (white part only), sliced

softened, about 6-8 minutes, and set aside.

3 garlic cloves, crushed

4. Spoon one quarter of the pasta mixture into dish, followed by one

5 fresh sage leaves

quarter leek mixture and one quarter grated cheese. Continue

Water

until all ingredients are finished. Place in oven and bake 10

Salt

minutes. Remove and toss like salad. Serve immediately in the

150 g / 5 oz Parmesan cheese

same bowl.

Pipi e Patat - Peppers and Potatoes SALVATORE PRISTERA / Fermentation Assistant, Fermentation Department, Sicor S.p.A. / ITALY This is a typical recipe from Calabria, a mixed memory of my grandmother and her kitchen, full of flavors and scents that I will never forget. When my grandmother prepared this tasty and aromatic dish, we all stood near her waiting to eat. Sometimes, we asked our grandmother cook this dish for lunch and, I assure you, nothing was better than a good “pipi e patat” sandwich.

ingredients

preparation

6 medium potatoes

1. Peel the potatoes and cut in rather fat sticks. Cut the peppers into

2. In a non-stick pan, put fine oil to make a thin layer, put in the

Oil

potatoes and peppers and cook on medium heat. Add a pinch of

Salt

salt and pepper and stir from time to time so that the potatoes do

Pepper

not stick. The dish is ready when the potatoes are cooked. Buon Appetito!

Love and Memories

(better if hot peppers)

4-6 pieces.

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4 red and/or green peppers

serves 4

Asparagus and Spinach Au Gratin PATRICIA VISTRAÍN ROJAS / Quality Auditor, Quality Assurance Department, Sicor de México / MEXICO This recipe is one of the first recipes that I began to cook, learning how to make a delicious and nutritious dish from vegetables; and one which, above all, is not difficult to prepare.

ingredients

preparation

2 tbsp butter

1. Preheat oven to 180º C / 350º F. Heat 1½ tablespoons of butter in

1 kg / 2 lbs spinach, washed and chopped Salt and pepper, to taste 1½ kg / 3 lb white asparagus, cooked 250 g / 8 oz Oaxaca cheese, grated

a frying pan. 2. Simmer the spinach and onion until they are cooked. Season with salt and pepper. 3. Grease a fireproof pan with the remaining butter, arrange the asparagus and distribute the spinach mixture and cheese on top. 4. Bake for 10 minutes or until the cheese melts.

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1 onion, sliced

serves 4

Bean Salad - Lunch ˇ EVA NEMCOVÁ / Assistant, Retail BMU, Teva Pharmaceuticals CR, s.r.o. / CZECH REPUBLIC When I was a child, I used to spend the holidays at my grandparents’. Since they worked in the garden all summer, grandma cooked easy and quick meals using ingredients from the garden. One of these dishes was bean salad for lunch, which I come back to even now when I don’t have too much time, because its preparation is quick and simple. Since people’s eating habits today often leave out any form of vegetables, this food is a pleasant change for me and its irreplaceable taste also brings back beautiful memories from childhood.

ingredients

preparation

300 g / 10 oz colored beans / white beans,

1. Cook the rinsed beans with the bay leaves until soft in a pressure

soaked in water overnight 2 bay leaves Salt

serves 2

cooker; add salt just before the end of cooking. Drain and leave to cool. 2. Season with the sugar and vinegar, and add the olive oil, diced

Icing sugar, to taste

and fried bacon and the finely chopped onion. Decorate with

¹⁄³ cup / 75 ml vinegar

sliced leek.

3 tbsp olive oil

1 onion, finely chopped

Bread rolls are a suitable side dish. For lovers of a healthy lifestyle,

2 leek, finely sliced, for decoration

olive oil can be used instead of smoked bacon.

Love and Memories

Note: This salad can be served hot or cold with buttermilk or kefir.

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150g / 15 oz smoked bacon, diced and fried

Arun Galushka - Hungarian Yeast Cake CARMELLA VAN DER AAR-BARKAAT / Q&A Assistance, Q&A Documentation Department, Pharmachemie / THE NETHERLANDS This recipe is, for me, a childhood memory. My mother comes from Hungary (she lives in Israel) so she used to cook a lot of Hungarian recipes. She was an expert in baking cakes! I remember that there was Arun Galushka “Standing there like a tower...” at every birthday party in our family and it was the most delicious of all the other cakes at the party. It was also the cake that was always finished first. It’s worth trying!

ingredients

preparation

Dough:

1. Melt the yeast in a bit of lukewarm milk or water. Add a spoon of

50 g fresh yeast (warm) ¾ cup / 150 ml milk or water, approx.

serves 8-10

flour and a bit of sugar and wait 15 minutes until the yeast foams. 2. Add the yeast to the rest of the ingredients and work to soft but

350 g / 2½ cups flour

not too wet dough. Add milk/water as needed. Work the dough on

120 g / ½ cup sugar

a floured surface for 5 minutes. Place the dough in a clean bowl

2 eggs, beaten

and leave to rise in a warm place until double in bulk (1 hour).

200 g / 7 oz butter or margarine

3. Preheat the oven to 170º C / 335º F. On a floured surface, roll out

1 tbsp grated lemon peel

the dough to a flat big circle ½ cm thick (like for pizza). Cut out as

A little vanilla powder or vanilla sugar

many small circles (for example with a wine glass) as possible. In

Filling:

the prepared tin, put a layer of the dough circles to cover the

300 g / 10 oz walnut ground in big chunks

bottom of the tray. Spread with some of the nuts, raisins, jam and

(or any other kind of nut) ½ cup jam 200 g / 7 oz raisins

a few drops of oil. Cover with a following layer of circles and repeat until your dough is finished and the tray is full. 4. Bake the cake on the bottom of the oven for 40 minutes, until

4 tbsp oil

golden brown. Sprinkle with sugar powder and eat the circles with

50 g / 2 oz powdered sugar

your hands while they are still warm.

22 cm / 9 inch ring mould, greased

Note: Use a lot of the contents (nuts, raisins, jam).

Mama’s Cake LÁSZLÓ MÁCSÁR / Cooperator, Technical Department, Teva Pharmaceutical Works Inc. / HUNGARY It happened almost thirty years ago. People came to visit from Germany, it was their first time in Hungary. My wife and I took them to visit my mother-in-law. We had dinner and after dinner she served a cake that she had baked. Even after the abundant dinner, the usually “favorite slice” was disappearing fast. There were but 4 or 5 slices left. Late in the afternoon, Dieter started looking for the leftover cake in the fridge. Since he did not know the name of the cake, he asked for Mama’s Cake. He kept asking for it until there was no more Mama’s Cake. The next year, he asked for Mama’s Cake in a letter, even before the visit. Following this, the real name of the cake was forgotten. Today, everyone, the large family, the acquaintances in the village and even some Germans to whom the cake made its way - everyone calls it Mama’s Cake. The grandchildren in their early twenties don’t know its original name, but they also don’t know its story. Even my sons only learned now that, almost thirty years ago, Dieter was the one who named Mama’s Cake. Even I didn’t care much about this name until I remembered, because of the call for recipes. I knew there was a delicious cake, but what was its name again? And now, I share this story with you, use the recipe, taste it and enjoy the harmony of flavors. Bon Appétit!

ingredients

preparation

serves 6

Dough:

1. For the dough: Preheat the oven to 190º C / 375º F. In a large

600g / 20 oz flour

bowl, mix and work ingredients into a smooth dough. Separate

1 tbsp baking powder

into four. Roll out each part of dough between two sheets of

200 g / 7 oz margarine

baking paper, to the size of a baking sheet. Bake one at a time,

200 g / 7 oz powdered sugar

15 minutes per sheet, on the middle rack, until golden brown. 2. Cream: Beat the margarine and sugar together until light and

100 ml / 3 fl oz milk

fluffy. Put the milk and flour in a small saucepan. Cook and mix

Cream:

until smooth. Cool slightly. Once cooled, mix well with the

300 g / 9 oz margarine

margarine cream.

½ L / 16 fl oz milk 100 g / 3 oz flour

3. Divide the cream into three portions. Mix the rum into one of them. The other two parts will be mixed each with a tablespoon of cocoa. 4. To assemble the cake: Spread the cream on the four sheets of

3 tbsp rum, any kind there is on hand

dough and assemble so that the cream containing rum is in

2 tbsp cocoa powder

the middle. Heat the chocolate with the oil, while mixing well, until

100 g / 3 oz chocolate

spreadable. Pour over the top of the assembled cake, then

2 tbsp vegetable oil

smooth the surface with a rigid sheet. 5. Cool and keep refrigerated, covered loosely with clingfilm, for 2 days. Slice. Warning: Watch it, it disappears fast!

Love and Memories

300 g / 9 oz powdered sugar

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2 eggs

Carrot Cake SARAH MARGOLIS / Business Unit Manager, Corporate Accounting Department, Teva Pharmaceutical Industries Ltd. / ISRAEL My mom was way before her time… She was this amazing woman born in Romania, brought up in Brazil of the 1920 -1930’s, and she fell in love and married a naturalized American from Poland. She was a devotee of Adel Davis and Carlton Fredricks long before “natural” foods were a fad. We were brought up on a standard diet of TV cartoons, US sitcoms, whole grain snacks and lightly steamed veggies. She was not the sit at home “June”… the mom on “Leave it to Beaver”. She worked long hours, side by side with my dad, in the family business, but there was no such thing as canned soup or frozen TV dinners. If something was frozen… she had prepared it in advance and stored it in the then “new age Tupperware” freezer containers. The house always had the smell of baked goods entwined with cooking spices. It was the central location for the entire family. Traditional foods were for holidays and the Sabbath. The rest of the week was for what was considered wholesome eating. The recipe below is a modernized version of my mom’s carrot cake. Less sugar and it transformed into carrot bread. Occasionally an apple and/or banana were added.

ingredients

preparation

3-4 cups carrots, shredded or grated

1. Preheat oven to 190º C / 375º F. Sift together the flour, baking

1 cup chopped nuts and/or raisins or other dried fruit, optional 2 cups / 280 g / 6 ½ oz flour (white or whole wheat or combo) 2 tsp baking powder 2 tsp baking soda 1 tbsp ground cinnamon ½ tsp ground nutmeg or ½ tsp ground ginger, optional (to make it spicy) 2-4 eggs, beaten 1 cup / 225 ml cooking oil 2 cups / 450 g / 1 lb sugar (you can mix white and brown, dark brown sugar makes it more interesting)

2 loaf tins about 13 x 23 cm / 5 x 9 inch, greased and floured

serves 4

powder, baking soda and spices into a large bowl. 2. In a separate bowl, blend together, by hand or mixer, the eggs, oil and sugar. Fold in sifted dry ingredients. 3. Mix batter with the grated carrots and dried fruits and spread in the prepared pans. Bake 30-35 minutes.

Chocolate Cookies SHAY MALKIN / Chemical Engineer, Technical Team, Teva Tech / ISRAEL Scientists often discuss the similarity between cooking and chemistry. One of my mentors, the late Prof. Efrima, often said : “Don’t trust a chemist who can’t cook” (on the basis of the old saying “Don’t trust a man who doesn’t smile”). Being a student had a remarkable impact on my cooking, since as a student you must learn how to cook (to survive) and as a chemist, it’s best if you enjoy doing it. A group of us in the department lab decided to put the theory to the test: We decided, in an act of stupidity and nerdish anarchism, to make a gourmet lunch in the lab… And so it was. The mini reactors turned into pots, the magnetic stirrer/heater proved to be ideal for melting chocolate, and so on. Naturally, this meal was a well kept secret, which to this day remained untold. To this day, this meal is one of the best meals I’ve ever had… I could only pick one recipe from that meal, so I chose the one for chocolate cookies, which are guaranteed to be the best you’ve ever tasted…

ingredients

preparation

3 tbsp raisins

1. Preheat oven to 180º C / 350º F. Mix the raisins and brandy and

2 tbsp brandy

makes 30 cookies

let them sit for 15 minutes.

200 g / 6½ oz soft butter

2. Cream butter and two kinds of sugar until light and fluffy.

½ cup / 110 ml / 4 fl oz white sugar

3. In a separate bowl, mix the chocolates, nuts, flour, coffee and

½ cup / 150 g / 5 oz brown sugar 100 g / 3 ½ oz dark chocolate, finely chopped 100 g / 3 ½ oz white chocolate, finely chopped

raisins well. Fold into butter mixture. 4. Use two teaspoons to drop the mixture on a baking sheet, 4 cm / 2 inch apart from each other. 5. Bake cookies for about 12 minutes, until golden. Chill the cookies for another 30 minutes before eating.

100 g / 3 ½ oz milk chocolate, finely chopped 3 tbsp hazelnuts, roughly cut

1 tsp instant coffee powder

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250 g / 8 oz self-rising flour

Love and Memories

3 tbsp walnuts, roughly cut

Madeline’s Angel Food Cake KAREN JONES / Coordinator, Information Solutions Department, Teva Neuroscience / USA My mother is 86 years old. She started making this cake when she first married my father, 64 years ago. She mixes it all by hand - there was no electric mixer. This cake is not only the most divine, light, and melt-in-your mouth cake you will ever taste - it also comes with rich memories. She has made this cake for every special occasion. She is now making it for her great-grandchildren and great-great nieces and nephews. For special little girls, she would make a dress for the little girl and also make a small matching doll dress. She would place this small doll in the hole in the middle of the cake. The icing would be pink. For boys, she would have natural color icing with blue icing dots all over it. Maybe place a little Hot Wheels car on top. Not too long ago, we were celebrating my toddler great-nephew’s birthday and he was excited about his angel food cake. His eyes got real bright and wide and he said to his visiting cousin: “Have you ever tasted Great-Grandma’s cake? It’s so yummy!”

ingredients

preparation

1¼ cups / 190 g / 6 oz sifted cake flour

1. Preheat oven to 160º C / 325º F. Sift together the flour and ½ cup

½ cup / 110 g / 4 oz sugar 12 egg whites

serves 10-12

of sugar 4-5 times and set aside. 2. Add salt to egg whites and beat just until foamy. Add cream of

A pinch of salt

tartar. Beat until peaks start to form. Gradually add 1¹⁄³ cups sugar

1½ tsp cream of tartar

while beating. Add the flavoring.

(make sure that it’s a fresh can)

3. Sift flour mixture over the beaten egg whites in small amounts at a

1¹⁄³ cups / 285 g / 9½ oz sugar

time, using fold over strokes instead of beating. Pour into

1 tsp pure vanilla extract

ungreased angel food cake pan. Cut through batter with a knife

½ tsp pure almond extract

several times. Bake 30-35 minutes. 4. Frost with a butter-cream icing or serve without icing.

ingredients

preparation

Rum Balls BRIGITTE BERNARD / Head of Human Resources, Teva Neuroscience / CANADA This recipe was given to me by a coworker shortly after I got married. This quiet lady, who hardly spoke to anybody, came to me one day and dropped a sheet of paper on my desk. She simply said “You know what they say about good food: you make it for people you like and they like you for it. Since you just got married and have a new family, and because you mentioned that you were not a very good cook, I thought I’d give you this recipe. It’s very easy and quick to make, and I’m sure everyone you’ll make it for will love it”. Well, she was right! It’s been a favorite in my family for years now. Every year, when the family gets together for Christmas, everyone seems to have “a specialty” that they are expected to make and bring along - and this dessert has been my “specialty” for years - by popular demand! For some obscure reason, I only make this particular recipe during the holiday season (my family would never expect it any other time of year!), but please feel free to treat yourself anytime you wish! Enjoy!

ingredients

preparation

18 “Digestive” cookies

1. Smash cookies into crumbs.

1½ tbsp white sugar

2. Mix all the dry ingredients (except the chocolate sprinkles).

1-2 tbsp unsweetened grated coconut

3. Gradually add the liquid ingredients, finishing with the rum.

(optional)

makes 15-20 balls

4. Form small bite-size balls.

2 tbsp chocolate syrup

5. Roll balls into the chocolate sprinkles.

2 tbsp milk

6. Lay in a service dish and refrigerate for at least 3 hours.

2 oz / 4 tbsp melted butter (preferably unsalted) 2 tbsp rum, white or brown Chocolate sprinkles

Cheesecake WENDY TANGHE / Customer Services, Teva Generics Belgie / BELGIUM It is a real childhood memory, because it was the first dish I ever prepared. When I was 12, we had cooking classes at school and this was the first thing I ever brought home. My father adores it, and every time our family gets together for a special occasion they expect my cheesecake to be there for dessert! And even when there is no special occasion in sight my father keeps nagging me to prepare it one more time! It does not take long so I usually put him out of his misery.

ingredients

preparation

serves 12

4 gelatin leaves

1. Soak the gelatin in cold water for about 10 minutes. Meanwhile

500 g / 1 lb cottage cheese

mix the cottage cheese with a bag of vanilla sugar and the plain

2 bags vanilla sugar

sugar. Whip firmly.

2 tbsp sugar 800 g / 1¾ lbs canned pineapple in juice, or any other canned fruit 225 ml / 1 cup / 7.5 oz double cream 1 box / 600 g long finger biscuits

2. Strain the pineapple chunks, transfer the syrup to a small saucepan. Add the pineapple to the cottage mixture. 3. Whip the cream, adding the second bag of vanilla sugar and fold into to the cottage cheese. 4. Heat the pineapple juice - avoid boiling! Squeeze the gelatin and add to the juice while stirring until it has “melted”. Add the juice to

5. Lay a layer of biscuits on the bottom of the prepared tin and gently poor the mix upon it. Finish it off with another layer of cookies. Cover and put it in the fridge for about 12 hours. 6. Take it out of the form and serve! Enjoy!

Love and Memories

aluminum foil

the mix.

200/201

24 cm / 10 inch springform, lined with

Kozonak - Chocolate Yeast Cake BELLA ROSENKVIT / Analyst, R&D Department, Teva Abic / ISRAEL This is the cake with which my husband always succeeds in surprising our guests as the one who baked it - and a yeast cake to boot! In other words, this is a light, delicious cake that is simple to prepare. This is a recipe that I remember from my childhood. On our way home from school, we would smell the cake’s scent from outside and wait until it came out of the oven to devour the first slice.

ingredients

preparation

serves 4

Dough:

1. Blend all of the dough ingredients and place in a greased bowl,

1 kg / 2 lbs regular flour

cover and set aside for about two hours, until the dough doubles

1 package yeast & baking enhancer

in bulk.

4 egg yolks

2. Preheat oven to 190º C / 375º F. Knead the dough vigorously on

8 tbsp sugar

a floured surface and divide into 4 equal parts. Roll out each part

400 g / 13 oz margarine, melted

lengthwise (about 60 x 10 cm / 24 x 4 inch).

2 cups tap water Filling: 4 egg whites

3. Filling: Beat the egg whites and gradually add the sugar, followed by the cocoa and the rum. 4. Spread each rectangle evenly with ¼ of the filling and roll up the

2 cups / 440 g / 15 oz sugar

dough. Form the “sausage” into a U shape and bend the arms.

5 tbsp cocoa

Place each roll in a greased rectangular disposable baking pan.

2 tbsp rum extract Glaze: 1 egg, lightly beaten

5. Brush with the egg and bake for 35 minutes. Cover with foil and bake for another 5-10 minutes.

Grandma Hanna’s Cookies INBAL BINYAMINI-ELRAN / Human Resources Coordinator, Teva API Division, Teva Pharmaceutical Industries Ltd. / ISRAEL These cookies have sentimental value in my family. My grandmother used to bake them, however when she died, we found out that the recipe was not written anywhere. When I asked those who had lived in her midst how she used to make the cookies, they would all say “a few cups of flour, a little baking powder, and as many eggs as you deem fit…” After a great many attempts at various proportions, I managed to reconstruct the recipe and capture the delicious, nostalgic flavor. The cookies are very simple, but they are both excellent and addictive. Based on my experience, it is best to double the recipe because these cookies disappear in no time.

ingredients

preparation

makes 50 cookies

200 g / 7 oz margarine

1. Preheat the oven to 180º C / 350º F. Mix all ingredients together

1 cup / 225 g / 7 oz sugar

until the dough is smooth (and somewhat sticky). Roll out the

A few drops of vanilla extract

dough on a floured surface until it is a few millimeters thick. 2. Use cookie cutters or a glass with a small diameter to make

1 tbsp baking powder

shapes. Place the cookies several cm apart on a paper-lined

2 eggs

baking sheet. Sprinkle with fresh nutmeg or cinnamon if desired. 3. Bake for about 20 minutes or until the cookies are golden brown. It is important to place the cookies on the oven’s middle rack to

Love and Memories

avoid their burning on top or on the bottom.

202/203

3 cups / 420 g / 14 oz regular flour

Traditional RomanianMalai MIRIAM HERSHKO / Documentation and Registration Coordinator, Sterile Plant Quality Assurance Department, Teva Pharmaceutical Industries Ltd. / ISRAEL When the children were small and we visited their grandparents, there was always a wonderful aroma in my mother-inlaw’s home. There were almost always special delicacies, such as a cake made of dairy products and cornflour called “Malai”, which is a typically Romanian recipe. Once I mastered the secrets of its preparation, I served it to my friends of all ethnic backgrounds. I took some to my department at work and everybody was astonished at its special taste. The recipe also traveled abroad when my nephew was in Canada and he asked me to fax it to him. I learned through observation and by measuring each ingredient as it was added. It is a known fact that our parents’ generation was in the habit of putting together the ingredients based on visual assessment; that is why I decided to join the preparation process and measure the ingredients precisely. To date, whoever prepared this dish according to the recipe succeeded in achieving the desired result and enjoyed its taste. This dish would be an appropriate novelty for the upcoming Shavuot holiday!

ingredients

preparation

1 L / 1½ pints milk

1. Preheat oven to 180º C / 350º F. In a medium teflon-coated

serves 12

2 cups / 450 ml / 15 fl oz water

saucepan, mix the milk, water, salt, margarine and sugar, and

½ tsp salt

heat until boiling while stirring with a wooden spoon.

200 g / 6.5 oz unsalted margarine (milk-based) ¾ cup / 160 g / 5.5 oz sugar

2. Meanwhile beat the eggs, cheese, yoghurt, cream, vanilla sugar and self-rising flour in a large bowl until the mixture is smooth. 3. Once the liquid blend has come to the boiling point, add the corn

6 large eggs

flour while beating vigorously until it reaches the consistency of a

250 g / 8 oz soft white cheese 5%

very diluted “porridge” and turn off the heat.

1 cup plain yoghurt

4. Slowly incorporate the “porridge” mixture into the cold cheese

1 cup double cream

mixture until the final mixture is obtained. Pour the mixture into

1 pack vanilla sugar

a large rectangular pan and a long (English cake) pan, or two

½ cup self-rising flour

deep rectangular Pyrex dishes (since the dough rises while

500 g / 1 lb corn flour

baking!). Bake about one hour until light brown and a wonderful aroma fills the house! It is customary to cool the cake slightly, cut it in squares and top it with sour cream.

Malabi ETI GROSSMAN / Office Manager, Information Systems - Operations Department, Teva Pharmaceutical Industries Ltd. / ISRAEL In memory of Dudi - Yehoshua Bar-David, who contracted diabetes and passed away on May 28, 2005. Dudi sold malabi for 20 years. Malabi is a Turkish dessert that can be suited to both dairy and meat meals by substituting the water with milk. More than 5 years ago, I decided to upgrade malabi into a sugarless desert because 681 of our family members are diabetics (including myself). This dessert is very easy to prepare and always garners compliments. It is designed for women/men who do not like to invest a lot of their time in the kitchen - this recipe is always a guaranteed success. Good luck!

ingredients

preparation

6 cups / 1.35 L / 2 pints water or milk

1. Boil the 6 cups of water (or milk) and add the whipping cream

artificial sweetener and pour it into the boiling water (or milk) on

6 tbsp corn flour

low to medium heat. Stir continuously (over medium heat) until the

6 tbsp water

sauce thickens. Pour immediately into 1 cup earthenware bowls or

6 packets artificial sweetener

disposable bowls. Cool and refrigerate.

2 tbsp rose water 1 cup sugarless cherry syrup 100 g dried coconut 50 g walnuts or peanuts, finely ground

2. Boil the cherry syrup and add the rose water (2-3 minutes). Cool for 24 hours before serving. 3. Sprinkle the malabi with the cooled syrup and top with coconut and walnuts/peanuts. Bon appétit!

Love and Memories

(optional)

(optional). Dissolve the corn flour with the 6 tbsp of water and

204/205

1 cup / 250 ml / ½ pint whipping cream

serves 6-10

Kibbutz-Style Rolls OFRA PALMER GRANOT / Community Relations Coordinator, Corporate Communications Department, Teva Pharmaceutical Industries Ltd. / ISRAEL I served in the Nahal Unit of the IDF and, as such, a large portion of my military service was spent on a kibbutz, where I worked in the hen-house, the fish breeding pond and the children’s residence. On Friday afternoons - Sabbath eve - there was a custom at the children’s residence: the children cleaned the residence together, baked challah breads, showered, put on Sabbath clothes and, in the afternoon, took the fragrant, warm challah breads to their parents. Not only did I find a challah recipe at the kibbutz - I also met my husband there. Ever since, baking challah or rolls out of the same dough fills our home with a wonderful aroma and warmth which - both for me and my husband, former kibbutznik - brings back memories of fields, youth and freedom - the scent of a kibbutz.

ingredients

preparation

25 g / 8 oz fresh yeast

1. In a bowl, mix yeast, milk, water and 2 tbsp sugar. Wait about 10

or 7 g / ¼ oz / ½ package dry yeast ½ cup / 115 ml / 4 fl oz milk

makes 20-24 rolls

minutes for the yeast to foam. 2. Add the oil, eggs and two tbsp sugar to the bowl and mix.

½ cup / 115 ml / 4 fl oz lukewarm water

Gradually add the flour and the salt, one cup at a time, to create

2 tbsp sugar (white or brown)

a smooth dough. At first, mix with a wooden spoon, and then

½ cup / 115 ml / 4 fl oz oil

knead the dough with the hands until it comes away from the

(canola or sunflower) 2 eggs 2 tbsp sugar (white or brown) 5-6 cups / 700-850 g / 1½-2 lbs white flour

bowl. Cover the bowl with a dry towel and leave in a warm place until it doubles its bulk, about 1 hour. 3. Preheat oven to 200º C / 400º F. Knead the dough for 3 minutes. Divide dough into 25 sausages and braid each one to shape the

(less than 1 kilo - the recipe can be varied

rolls. Place on a greased oven tray 5 cm / 2 inch between each

by substituting half of the quantity of

roll. Brush with egg yolk and sprinkle with the toppings: coarse

white flour with whole wheat flour)

salt and one or two of the toppings.

2 tsp salt

4. Bake for about 20 minutes until golden brown. Remove from the

Topping:

oven. Separate the rolls from the baking pan and leave them on the

1 egg yolk, lightly beaten

warm pan for another few minutes (once they have cooled, they can

Coarse salt and/or sesame seeds, black

also be frozen). Also excellent with cottage cheese, avocado, butter

cumin, sumac, hyssop, sunflower seeds

and jam or an omelette and a side dish of fresh salad…

Date Flat Cake DENISE BROADHEAD / General Clerical, Finance Department, Teva UK Limited / UK A wartime recipe which my mother made, as this cake needs no eggs. A popular family recipe which I still make, as it is very easy and quick to do.

ingredients

preparation

4-6 oz / 120-180 g dates, pitted

1. Preheat the oven to 180º C / 350º F. Scald dates with boiling

1 cup boiling water 8 oz / 250 g self rising flour 4 oz / 120 g brown or white sugar

serves 10-12

water. Add bicarbonate of soda and mash with a fork. 2. In a large mixing bowl, cream margarine and sugar until light and fluffy. Add rest of ingredients and mix well.

2 oz / 60 g margarine

3. Put into greased 2 lb loaf tin and bake for 1 hour. Cool.

1 tsp bicarbonate of soda

4. Slice when cold. Can be eaten as it is or buttered.

206/207

Love and Memories

2 lb loaf tin

Index Beverages

Meat / Chicken

Rajas con Crema / 91

Midori Sour / 110

Babi Merah / 146

Risotto alla Milanese - Milanese Rice / 123

Panchamrit - Five Nectars / 74

Bean Casserole in Beet Sauce with Meat / 117

Slambuc (Shlamboots) / 67

Peanut Torito / 75

Cabbage with Potatoes and Sausages / 89

Spinach Soufflé / 151

Tepache Drink / 108

Cajun Chicken / 22

Stuffed Zucchini Flowers / 93

Chalupas Poblanas / 116

Tapalach - Potato Patties / 188

Chicken Breast with Tomatoes / 20

Tofu “Meatless” Balls / 153

Chicken Liver in Lettuce Leaves / 149

Vegetable Coins / 152

Flour Tortillas / 79

Chicken Stuffed Mushrooms / 150

Wild Rice - the Caviar of Grains / 95

Green Chilaquiles / 78

Chicken with Mango Salsa / 41

Mexican Guacamole / 138

Chicken with Vermouth and Garlic / 174

Pickled Olives / 15

Corned Beef Hot Pot / 184

Desserts

Real Frankfurt Green Sauce / 77

Cupliti - Meat Ravioli / 186

Apple Croustade / 68

Tomato Jam / 166

Filmani - Meat Filled Pasta Pockets / 177

Arun Galushka - Hungarian Cake / 194

Vada / 167

Granny Linda’s Meat Pie / 182

Biscuit and Pudding Cake / 155

Grilled Leg of Lamb / 147

Blueberry Pancakes / 98

Hot Goose Liver / 145

Bread Cake / 97

Lamb and Goat Cheese Hamburgers / 118

Capirotada / 26

Avocado Salad - Rabbit Food / 136

Loupe Louisiana Gumbo / 119

Carrot Cake / 196

Mushroom Salad / 139

Mixtote Chicken / 179

Cheesecake / 201

My Own Chinese Chicken Salad / 137

Mixture of the Dutch - Chicken in the Hat / 120

Cheesecake with Biscuits / 161

Salad of Bugac / 141

Mole Poblano / 21

Cherry Pie / 159

Surprise Salad / 134

Mutton/Chicken Patties / 43

Chocolate and Fruit Ice Cream / 154

Zucchini and Mushroom Salad / 135

Nogada Chili / 62

Chocolate Chip Cookies / 158

Pelmeni / 88

Christmas Doughnuts / 49

Sausages with Apples / 144

Cinnamon Waffle / 30

Spiced Beef / 42

Corn Bread / 128

Grandma’s Cabbage Soup / 38

Spicy BBQ Wings / 61

Date Flat Cake / 207

Grattini / 82

Stovies / 176

Fruit Delight / 125

Kikote Soup / 18

Stuffed Capon Neck / 44

Funny Cake / 103

Potato Soup / 57

Stuffed Grape Leaves / 180

Goofy Cake / 27

Roll Soup / 16

Stuffed Horseradish Leaves / 90

Grandma Hanna’s Cookies / 203

Šaltibaršciai / 80

Stuffed Peppers / 178

Grated Cake with Cottage-Cheese / 69

Sour Vegetable Soup / 81

Tandoori Chicken / 183

Honey Cake / 99

Split Pea Soup / 168

Toad in the Hole / 181

Irish Soda Bread / 37

Sweet Pea Soup / 111

Traditional Beef Stew and Dumplings / 175

Journey Cakes / 101

Traditional Cholent / 85

Kheer / 53

Snacks / Appetizers

Salads

Soups

Fish Anchovies or Sardines with Oregano / 113

Kibbutz-Style Rolls / 206

Side Dishess

Kozonak - Chocolate Yeast Cake / 202 Lemon Meringue Pie / 160

Bacalhau á Braz - Braz’s Codfish / 84

Asparagus and Spinach Au Gratin / 192

Madeline’s Angel Food Cake / 198

Crabs in Chilpachole / 59

Bean Salad - Lunch / 193

Malabi / 205

Fish with Seafood Cream Sauce / 143

Cheese Kreplach / 45

Mama’s Cake / 195

Marinated Fish / 19

Chile Rajon / 64

Mummy Clara’s Rice Cake / 52

Mexican Fried Shrimp Taquitos / 39

Eggplant Cream from Transylvania / 94

Nut Roll / 31

Pescado en Escabeche / 171

Good Ol’ Fashioned Mac and Cheese / 65

Orange and Pineapple with Ice Cream / 156

Swordfish Ceviche / 173

Hummus / 96

Orange Spiced Hamentaschen / 51

Smoked Salmon Lasagna with Asparagus / 115

Lalo’s Pizzolines / 121

Pan de Muerto - Dead Man’s Bread / 46

Steamed Fish / 40

Mushrooms in Garlic Chili Sauce / 23

Pitta Scilata / 48

Talla Fish / 112

Nanny’s Perogies / 25

Rosca de Reyes / 102

Tempura / 83

Pasteliko - Spinach Pie / 24

Rum Balls / 200

Tuna Mousse / 142

Pavbhaji / 122

Shoo Fly Pie / 33

Tuna Steak with Sesame Seeds / 170

Pipi e Patat - Peppers and Potatoes / 191

Strawberries with Chocolate and Amaranto / 124

Tutu Ku Bakijauw / 60

Pizzocheri Valtellinesi / 190

Swiss Chocolate Pie / 129

Valentine Lobster / 172

Polenta / 187

Traditional Romanian Malai / 204

Potato Gnocchi / 189

SOLID WEIGHT CONVERSIONS

STANDARDS

Metric

Imperial

15 g

½ oz

1 tsp = 0.2 fl oz (5 ml)

30 g

1 oz

1 tbsp = 0.6 fl oz (20 ml)

60 g

2 oz

1 fl oz = 30 ml

90 g

3 oz

1 ml = .035 fl oz

125 g

4 oz (¼ lb)

1 UK pint = 20 fl oz

250 g

8 oz (½ lb)

1 US pint = 16 fl oz

375 g

12 oz (¾ lb)

1 L (liter) = 33 fl oz (1 US quart)

500 g (0.5 kg)

16 oz (1 lb)

750 g

24 oz (1½ lb)

Teaspoon, tablespoon and cup measurements are leveled,

1000 g (1 kg)

32 oz (2 lb)

not heaped, unless indicated otherwise.

LIQUID CONVERSIONS

US & UK = 0.5 fl oz (15 ml)

CAKE TIN SIZES

Metric

Imperial

US Cups

Round

Square

Springform

15 ml

½ fl oz

1 tbsp

20 cm - 8 inches

12.5 cm - 5 in.

24 cm - 9.5 in.

30 ml

1 fl oz

¹⁄8 cup

22.5 cm - 9 in.

20 cm - 8 in.

26 cm - 10.5 in.

60 ml

2 fl oz

¼ cup

25 cm - 10 in.

30 cm - 12 in.

28 cm - 11 in.

125 ml

4 fl oz

½ cup

150 ml

5 fl oz (¼ pint)

²⁄³ cup

175 ml

6 fl oz

¾ cup

250 ml

8 fl oz

1 cup (½ pint)

TEMPERATURE CONVERSION ºC

300 ml

10 fl oz (½ lb)

1¼ cups

120

375 ml

12 fl oz

1½ cups

500 ml

16 fl oz

2 cups (1 pint)

600 ml

1 pint (20 fl oz)

2½ cups

1.25 L (liters)

2 pints

1 quart

140

160

150

180

170

325 250

300

200

190

210

375 350

220

240

260

230

425 400

450

500

ºF OVEN TEMPERATURE DESCRIPTION Gas (°C)

Electricity (°C)

Moderately slow

160

170

Moderate

180

200

Moderately hot

190

220

Hot

200

230

Very hot

230

250