f0reword

Dear Fellow Alumni,

Reflecting on our student days at UTM, one thing that stayed with all of us is the rich diversity of our campus. It
is one piece of the outstanding education we all walked away with, and certainly not a small one. There is no
doubt that having been surrounded by peers of different nationalities and diverse cultural backgrounds enriched
our experience, complemented our education, and shaped who we became, wherever life took us after university.

This cookbook is a celebration of UTM’s beautifully diverse alumni community. We are beyond excited to share
with you this exemplary international collaboration, bringing recipes and new flavours from all over the world to
your table!

The wonderful assortment of recipes and personal family stories in this book was drawn from an open call to all
UTM alumni to submit and share their own cultural, culinary family recipes. It is not only a cookbook, but also a
reflection on heritage and culture, with family being a recurring theme.

We hope you enjoy experimenting with these recipes, and we would love to see pictures of your cooking and
baking attempts! Consider posting on Instagram and tagging UTM Alumni Relations (QR code below).

The Table We Share is just one of many alumni collaborations. There are numerous ways alumni can get involved
with UTM; please visit the UTM Alumni website for more information, and don’t forget to follow and interact with
us on social media (QR codes below). If you would like to learn more about the UTM Alumni Association, please
don’t hesitate to reach out to the Alumni Relations team.

Finally, we would like to thank all of the alumni who took their time to share their wonderful recipes and stories
with us. Also, special thanks to our UTM Student Staff Members Sabrina Sy, Avery Chua and Kristen Lee Pack, who
were responsible for their hard work putting this book together.

Warmly,
Your UTM Alumni Association

INSTAGRAM SOCIALS WEBSITE

5
table of
contents
asia EUROPE NORTH SOUTH
Indian Delights: The Basic Curry
Hyderabadi Chicken Biryani
Alu-Gobhi (Potato-Cauliflower)
11
13
15
28 Banana Gingerbread
29 Flemming’s Frikadeller
30 The Mysteries of the French
AMERICA AMERICA
Mushroom and Goat Cheese Crostini 55 71 Sada Roti
Savory Red Veg Puree 16 Upside-Down Apple Pie
Overnight French Toast 56 72 Metemgee
Siamese Laksa 17 31 Complimentary Pastry
Leo's Chewy Chocolate Chip Cookies 57 73 Cheesy Plantain Empanada
Mom's Chicken Corn Soup 19 33 Aunt Mary’s Carrot Cake
Marta’s Delicious Banana Bread 59
Nano’s Urad Daal 21 35 Easy Peasy Stuffing
Rum Cake 61
Mom’s Pulao 22 37 Scrumptious Skordalia
Frijoles Cubano – La Receta de Mi Suerga 63
Karachi Style Biryani 23 39 Italian Ricotta Cheesecake
Nicaraguan Tres Leches 64
Gertrude's Ukoy & Dip 25 41 Nonna's Amaretti Cookies
Curry Chicken and Rice 65
43 Northern Italian Baccala
Carne Vin Alhaes (Garlic Pork) 66
44 Pasta Aglio e Olio
45 Potato and Cheese Pierogi
47 Mizeria - Cucumber Salad
49 Arroz Doce (Portugese Sweet Rice)
50 Romanian Cabbage Rolls (Sarmale)
 A DISH FROM INDIA
MAKES UP TO 4 SERVINGS

" Indian Delights is a cookbook that was first published in 1961 by a group of pioneering
women living in Durban, South Africa. My grandparents and their children were some of the
first immigrants from the Gujarat province of India to move to South Africa. The women of
the time decided they would put together a cookbook to reflect their heritage, but the book
also showed how they adapted local ingredients from their new home. Through a number
of versions republished over many years,(at least 9 times up to 1990), the book has come
to reflect a unique South African and Indian fusion cooking style. This Basic Curry is one
taught to me by my mother, and I continue to cook it for my family. The recipe can be used
for any sort of meat, chicken, or as a vegetarian dish."

Curry
1 1/2 pounds chicken breast In a large mixing bowl, combine the chicken, diced
1 cup diced tomatoes (optional: tomatoes, cumin, coriander, red chili, turmeric, salt,
lightly hand blend the tomatoes ginger, and garlic. Mix well.
for smoother consistency) In a pan, over medium heat, heat the oil and then add
1 teaspoon cumin powder the onions. When the onions look transparent, add the
1 teaspoon coriander powder marinated chicken and peas. Allow the chicken to cook
1 teaspoon red chili powder thoroughly. Add water to ensure proper cooking. Once the
1/4 teaspoon turmeric powder chicken is fully cooked, garnish with chopped coriander
1 teaspoon salt on top.
1 tablespoon crushed ginger Serve with rice, roti, or naan.
1 tablespoon crushed garlic
2 tablespoons vegetable oil, for
frying
1 small onion, thinly sliced NOTES
1/2 cup peas
1/2 cup (62 ml) water
2 tablespoons chopped fresh
coriander, for garnish

🇮🇳
Indian Delights
"The Basic Curry"
LoremLcrejsaPOISMFAC KIUFSDZsvqCXipsum
Ziyaad Vahed (HBA '99 UTM, BEd '00 OISUT,
MEd' 03 U of T)
11
 A DISH FROM INDIA
MAKES 4 TO 6 SERVINGS

" Biryani is a widely popular rice and meat dish in South Asia. It has been around for a few
centuries, and almost every region of South Asia has its own version. Biryani can be made in
several ways: with chicken, lamb, fish, vegetables, and more. It can be served on any occasion
and is present at major events such as weddings or family get-togethers. Of all the different types, I
consider Hyderabadi Biryani from India (my parents’ origin) to be the best.
My grandmother taught this recipe to my mother, and she, in turn, taught it to me. Although this
recipe has its origin in Hyderabad, the method of preparing it has been adapted to suit a North
American kitchen. For example, here we will use an oven and a stove, whereas in Hyderabad they
would have prepared this over a fire of wood or charcoal. Hope you enjoy it as much as we do! "

Chicken Marinade
1/2 cup fried onion (freshly fried to Prep the night before the other steps: Mix all the marinade
a golden brown) ingredients together. Add the chopped chicken and let it
1 1/2 cups (368 g) plain yogurt
1 teaspoon garam masala marinate overnight. In a separate small container, soak 1
2 teaspoons whole cloves pinch of saffron in 4 tablespoons of water overnight.
1 teaspoon black pepper powder Bake the chicken: Preheat the oven to 400°F (205°C).
1 teaspoon cardamom powder Transfer the marinated chicken to a roasting pan with a
1 1/2 teaspoons red chili powder
4 cinnamon sticks lid. Cover the pan and bake for approximately 1 1/2 to 2
1 teaspoon turmeric powder hours or until the masala dries up. Remove it from oven
Salt, to taste and set it aside.
1 pinch saffron
2 tablespoons lemon juice Make the rice: Place a large pot on a stovetop on high and
6–8 green chilies, thinly sliced fill three-quarters of the pot with water. Add the salt, green
1 bunch coriander leaves, thinly chilies, coriander leaves, mint leaves, cinnamon sticks,
sliced cardamom, and cumin seeds. When the water is boiling,
1 bunch mint leaves, thinly sliced
3 pounds skinless whole chicken cut add the rice. When the rice is semi-cooked, drain it in a
into medium-sized pieces large colander.
A pinch of saffron Assemble the biryani: Spoon the semi-cooked rice over the
4 tablespoons water baked chicken. Drizzle the soaked saffron over the rice.
Add the oil, lemon juice, and milk. If using butter, add
Rice slices around the edges of the dish.
Water
1 teaspoon salt Cover the pan with aluminum foil and seal with the lid.
10–12 green chilies Bake for 40 minutes.
1/2 cup coriander leaves, thinly Turn off the oven and let the biryani sit in the oven for
sliced another 30 minutes.
1/2 cup mint leaves, thinly sliced
3–4 cinnamon sticks Garnish the dish with extra fried onions and serve hot.
15 whole cardamoms, slightly
opened
2 teaspoons cumin seeds

🇮🇳
2 pounds premium Basmati long-
grain rice NOTES

Biryani
Soaked saffron
1/2 cup (125ml) corn or vegetable

Hyderabadi oil
1/2 cup (125ml) lemon juice
3/4 cup (187ml) milk
Slices of butter (optional)
Chicken Biryani
Omair Ahmed (BCom '11 UTM) 13
 A DISH FROM INDIA
MAKES 4 TO 6 SERVINGS

" As a kid, I always thought this dish tasted better than any of the others my mom made. When I was
growing up, I craved it! When I eat Alu-Ghobhi now, it brings back fond memories of watching my
mom preparing this dish in our kitchen. This recipe is easy to follow, and kids can enjoy this food
with contentment and happiness. It has a creamy texture with cauliflower, potato, and tomato. Often
parents wonder what to cook, and this is a great simple option that is healthy and not too spicy for a
family with kids. "

Alu-Gobhi
1/2 tablespoon vegetable oil Heat the oil in a pan over medium heat. Sauté the cumin
1/2 teaspoon ground cumin and green chilies for 1 minute until the cumin turns golden
1–2 green chilies (optional) brown. Add the cauliflower florets and potato in the pan
2 cups cauliflower florets for 2 to 3 minutes. Add the tomato and sauté for 1 to 2
1 cup potato, cut into 1/2 to minutes. If the vegetables look dry, add a splash of water.
1-inch pieces Mix in the salt, turmeric, and red chili powder.
1 large or 2 medium tomatoes, Cover the pan and cook for 15 minutes over medium heat,
diced then 2 to 3 minutes on low heat to allow the liquid to
1 teaspoon ginger, peeled and infuse. When the oils separate from the vegetables, the
diced Alu-Gobhi is ready.
1/4 cup (62 ml) water (optional) Garnish with green coriander and serve with Paratha
1/2 teaspoon salt (Indian soft bread) or Roti.
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
Chopped fresh coriander, for
garnish

NOTES

🇮🇳
Alu-Gobhi
(Potato -
CauliFlower)
Shabana Siddiqui (BA '19 UTM)
15
🇮🇳 A DISH FROM INDIA A DISH FROM MALAYSIA
🇲🇾
SavoUry Red Veg Puree Siamese Laksa
Anouli Patel (HBSc '11 UTM) Susan Koay (BSc '83 UTM)
MAKES APPROXIMATELY 200g MAKES 4 SERVINGS

" As a dietician by profession, making daily meals more nutritious is my goal. This simple, yet nutritious " Mention laksa and every true Malaysian will take on a yearning faraway look. Imagine a spicy, warm
purée is important to my family because it increases the nutritional value of daily meals. It can be and comforting bowl of noodles with a piping hot broth. There are many versions of laksa throughout
incorporated into things like: pizza sauce, punjabi gravy, traditional Gujarati khichadi, millet upma, South-East Asia. This version may have originated in Siam (Thailand), but it is a specialty in the northern
soups, lemonade and jaggery strawberry jam. This recipe is close to my heart because the idea for it states of Malaysia where my family is from.
came to me when my older daughter was in her weaning phase, and it helped to meet and maximize My mother used to cook two types of laksa for the same meal, using the same basic recipe. Laksa lemak,
her daily nutrition needs. " and Siamese Laksa Chicken. The laksa lemak, made with flakes of fish, was favoured by the children. The
adults would have the less fattening, spicier, laksa without coconut milk and cooked with chicken. This was
Puree a meal reserved for weekends, a leisurely lunch, or when friends or relatives might drop by and stay for
2 tablespoons red gram daal or Wash the daal then transfer to a bowl with the hot water. a meal. Now in my home in Melbourne, Australia, we have all the ingredients readily available, and this
yellow moong daal Soak for 30 minutes if using red gram daal and 15 minutes recipe makes regular appearances at our family table. "
4 tablespoons hot water for yellow moong daal. Laksa Paste
3 medium tomatoes, diced (peeling Drain the daal and toss the daal, tomatoes, beetroots, 2 stalks lemongrass, roughly chopped Make the laksa paste: In a blender, grind the lemongrass,
and de-seeding is optional) carrots, and bottle gourd in the pressure cooker. 10 cm turmeric root, peeled and turmeric root, galangal, onions, chili powder, and
2 small beetroots, diced Add water and set pressure cooker to high. Seal the pot and roughly chopped crumbled belacan squares into a smooth paste.
2 medium carrots, diced cook for 12 minutes. If using a regular pressure cooker, 5 cm galangal, roughly chopped Make the broth: In a large pot, heat the oil over medium-
1 small or 1/2 medium bottle cook until 4 to 5 whistles. Naturally release the pressure. 2 medium yellow onions, roughly
low heat. Fry the laksa paste for about 10 minutes. When
gourd, peeled and chopped chopped
When the pressure cooker cools, strain the ingredients the paste smells fragrant and the oil separates from it, stir
3 teaspoons chili powder (substitute
3–4 cups (750 to 1000 ml) water using a fine strainer. Reserve the stock. in the kaffir lime leaves, tamarind concentrate, sugar, salt
paprika for colour and taste without
Using a bullet blender, blitz the strained vegetables and the fieriness of chili) and water.
daal into a smooth paste, add the reserved stock a little 2 square slices (4 x 4 cm) roasted Add chicken pieces and combine well. Allow the gravy to
at a time. Once it reaches a thick purée consistency, belacan or 2 tablespoons powdered come to a boil, then simmer for 20 to 30 minutes or until
transfer to a clean jar. You can either use it immediately or roasted belacan (dried shrimp paste) the chicken is cooked and tender. Taste and adjust the
refrigerate it for up to 2 to 3 days. seasoning.
Broth
Assemble the laksa: Soak the rice vermicelli for 10 minutes
1/4 cup (60 ml) oil
in cold water. Drain. Pour boiling water over it to cover the
6 kaffir lime leaves
4 tablespoons tamarind concentrate vermicelli; leave for 3 to 4 minutes, then drain well.
NOTES 1 teaspoon sugar Place the rice vermicelli in individual bowls. Ladle over the
NOTES 2 teaspoons salt (or to taste) hot laksa gravy. Add a small handful of cucumber strips,
1 cup (250 ml) water mint leaves, and chili slices over the top.
2 kg (4.4 lbs) chicken cut in small Serve immediately.
pieces (drumettes are ideal)

For Serving NOTES

HEALTHY AND DELICIOUS: Savoury
red veg puree. 200 g (or 50 g per person) rice
vermicelli
2–3 Lebanese cucumber, cut into
matchsticks
COOK’S NOTE 2–3 cups beansprouts, quickly
A fresh purée’s nutritional content is blanched in boiling water
higher than a refrigerated one. Mint leaves
2–3 red chilis, sliced
16 17
 A DISH FROM PAKISTAN
MAKES UP TO 6 SERVINGS

" This warm and homey soup is a perfect starter for any occasion, but best enjoyed in the fall or winter!
Chicken corn soup is almost a staple in Pakistani cuisine, and this particular recipe was passed down
to me from my mom. Her version originated from time spent growing up in Karachi, where she learned
to cook for her siblings despite being the youngest in the family. This recipe then traveled to Zimbabwe
(where I was born and raised), in a notebook that my mom held onto since she was a child. Growing
up I spent many winters enjoying this soup, made with Zimbabwean ingredients, but still with that
Pakistani flair! I’m so happy to share this recipe with you! "
Chicken Corn Soup
500 g chicken drumsticks In a large pot, boil the chicken drumsticks in 4 cups of
(approximately 1 lb) water until the chicken meat is white on the inside. Add the
4 cups (1 L) water whole black peppercorns, soy sauce and ginger. Adjust
1 teaspoon whole black heat and simmer on low.
peppercorn Strain the drumsticks, peppercorns, and ginger from the
1–2 inch piece of ginger, peeled stock. Discard the peppercorn and ginger.
(slicing is optional since you’ll be Shred the chicken and discard the bones.
straining it anyway) Into the chicken stock pot, add the cream style corn,
4 drops (or more to taste) soy ground pepper and shredded chicken.
sauce Add the salt and bring to a boil. When the soup reaches
1/2 teaspoon ground pepper a boil, stir in the corn flour and water mixture and keep
2 540 ml cans cream style corn boiling until it reaches your desired thickness.
2 teaspoon (or to taste) salt Turn off the heat and add the beaten egg. Keep stirring
2 tablespoons corn flour, mixed until the egg is cooked.
with 4 tablespoons of cold water
Remove from the stove and add salt (to taste).
1 large egg, beaten

NOTES

🇵🇰
MOM’S CHICKEN
CORN SOUP THE PERFECT STARTER: Ahad Syed with
Mom’s Chicken Corn Soup.

Ahad Syed (BCom '19 UTM) 19

 A DISH FROM PAKISTAN
MAKES 4 TO 6 SERVINGS

" In Eastern culture, daals (lentils) provide one of the most common proteins. Sometimes they are used
to replace meat and are often served with rice, naan or achaar. In my Nano’s recipe for the Urad
Daal, the soaked lentils are first boiled and then added to a thick stew made of onions, garlic, ginger,
tomatoes, powdered red/green chilies, powdered cumin seeds, salt and turmeric. Finally, garnish with
herbs or fried onions, and enjoy! "

Stew
1 cup urad daal (split and Wash the urad daal then soak with 2 cups of water for 6
deshelled matpe beans) hours.
6 cups water After 6 hours, drain the soaked daal. Simmer the daal with
2 tablespoons olive oil the remaining 4 cups of water in a medium pot. Cook with
1 medium onion, chopped the lid on until the daal softens. Remove from heat and set
1 medium tomato, diced aside.
1/2 teaspoon salt (or to taste) In a separate pot over medium heat, heat the olive oil and
1 teaspoon turmeric powder fry the onion until light brown. Add the tomato and stir
1/4 teaspoon red chili powder for 5 minutes. Stir in the salt, turmeric, red chili powder,
1/2 teaspoon cumin powder cumin, and ginger-garlic paste for 5 minutes or until the
1 teaspoon ginger-garlic paste oil separates.
or 1/4 teaspoon each of ginger Pour in the softened daal and its cooking liquid over the
powder and garlic powder vegetables and spices. Stir on high heat until it starts to
1/2 bunch coriander or parsley boil. Lower the heat to medium-low flame, cover the pot
leaves, chopped for garnish and simmer for 15 to 20 minutes or until the oil separates.
Sprinkle some of the coriander on top and cover the pot to
seal in the aroma for 5 minutes.
Garnish with the rest of the coriander leaves on top and a
pinch of garam masala. Serve with lemon, rice, naan, or
achaar.

NOTES

🇵🇰 COOK’S NOTE
For optional garnish, make fried

Nano’s onions! Fry 1 sliced onion and

1/2 teaspoon cumin seeds in 2
tablespoons oil until golden brown
Urad Daal and add just before serving.

Bushra Khan (HBSc '08 UTM) 21

LoremLcrejsaPOISMFAC KIUFSDZsvqCXipsum
 🇵🇰 A DISH FROM PAKISTAN A DISH FROM PAKISTAN
🇵🇰
Mom’s Pulao Karachi Style Biryani
Tazeen Alvi (BCom '20 UTM) Waleed Riaz (HBSc '19 UTM)
MAKES UP TO 5 SERVINGS MAKES 6 TO 8 SERVINGS

" This is a cooked rice and meat, with rich Pakistani spices and flavours. My mom always makes her " The city of lights, Karachi, Pakistan is popular for its amazing food, and it draws millions of visitors
pulao for special occasions, whether it’s inviting 20 to 30 guests to our house or simply as congrats each year to explore its streets and taste its food. On those streets you’ll find the one and only Chicken
for acing a math test! " Biryani.
Our love for this aromatic, spicy, yellow rice dish began at an early age. Back home, we used to feast
on Biryani every Friday, either home-cooked or ordered from a local restaurant. We often wished to
Stock get that 'restaurant' taste here in Canada as well, but failed to find authentic flavours of the Karachi-
1 whole bulb of garlic, peeled Make the stock: Using a cheese cloth, make a sack for the style Chicken Biryani. After my wife moved to Canada, we tried her recipe, and the family was blown
1 tablespoon fennel seeds garlic bulb, fennel seeds, coriander seeds, and star anise. away by the flavours and the aroma! I wish to share this recipe for overseas Pakistanis to help them
2 tablespoons coriander seeds In a medium pot over medium heat, combine the sack, find the flavours of home away from home, and to truly enjoy the authenticity of this dish. "
1 star anise lamb, onions, ginger, whole garam masala, water, and
salt. Simmer for about an hour or until the meat is almost
Rice
1 pound lamb shoulder meat Make the rice: Soak the rice in water for 2 hours (1 hour if
4 cups Sela Basmati Biryani Rice
2 medium onions cooked. using other kinds of basmati).
8 cups water
2-inch piece of ginger, peeled Separate the meat from the stock. Transfer the meat onto a 1 tablespoon salt In a pot over medium heat, combine the rice, water, salt, and
Whole garam masala (1 teaspoon plate to use later in the recipe. Strain the stock and save it. 1 tablespoon oil oil for about 7 to 8 minutes or just until the rice is 70–80%
cumin seeds, 8 black pepper Prepare the rice: Wash and soak the rice in water for about cooked. Strain the rice.
corns, 6 whole 15 minutes. Strain the rice. Chicken
Make the chicken: In a separate pot, heat 1/2 cup oil over
cloves, 3 black cardamoms, 1 Preheat the oven to 300°F (148°C). 1 cup (250 ml) oil
2 tablespoons ginger-garlic paste
medium-high heat. Add the ginger-garlic paste and stir for 1
cinnamon stick, 3 green In a large oven-safe pot, add the oil and fry onion on minute. Add the water, chicken, salt, red chili powder, turmeric,
2 (500 ml) cups water
cardamom, 2 bay leaves) medium heat until light golden brown. Stir in the ginger- 1 kg bone-in chicken, cut into 12 pieces MSG, cumin powder, coriander powder, peppercorn, star
8 cups (2 L) water garlic paste and green chili paste. Add the lamb and fry 1/2 teaspoon salt anise, bay leaves, cinnamon, cardamom, and cloves. Cook
Salt (to taste) together until the meat is fully cooked. Add the yogurt and 1 1/2 tablespoons red chili powder (or until chicken is almost fully cooked.
garam masala, then cook until all the water has evaporated to taste) In a separate bowl, mix the tomatoes, green chilies, coriander,
from the yogurt. Pour in the stock. When it boils, add the 1/2 teaspoon turmeric powder dried plum, and fried onions. Layer the mixture over the
1 tablespoon MSG or chicken powder chicken. Sprinkle the garam masala and add food coloring
rice and lemon juice. Cook on medium heat uncovered,
Rice 1 tablespoon cumin powder
on top.
until the water evaporates. 2 tablespoon coriander powder
4 cups (1 kg) rice Layer the partially cooked rice over the chicken and tomatoes.
Bake the pulao: Tightly cover the pot by first placing a 8 whole black peppercorns
1/2 cup (125 ml) cooking oil Distribute the remaining 1/2 cup of oil and saffron water
sheet of foil and then placing the pot’s lid on top. Bake for 2 star anise
2 medium onions, sliced evenly over the rice. Reduce the heat to the lowest temperature
20 minutes. 2 dried whole bay leaves
2 tablespoons ginger-garlic paste 1 4-inch cinnamon stick possible and cover the pot with a lid, ensuring there is no space
Remove the pot from the oven and fluff the rice using a
Paste of 3 green chilies 3 cardamom pods for the steam to escape. Cook for 5 minutes on lowest heat or
fork. Serve immediately and enjoy!
3/4 cup (184 g) plain yogurt 4 whole cloves until the rice is fully cooked—soft to the touch but not mushy.
1 tablespoon garam masala 250 g Roma Tomatoes, thinly sliced Garnish with coriander and serve with raita and lemonade!
powder 8–10 green chilies
1 tablespoon lemon juice NOTES 1 bunch coriander, chopped NOTES
100 g dried plum
1 cup fried onions
1/2 teaspoon garam masala blend
2 tablespoons yellow food color
2 tablespoons salt
3 tablespoons saffron water (bloom a
pinch of saffron strands in hot water
(70 to 80°C) for 10 minutes)

22 23
 A DISH FROM THE PHILIPPINES

SERVES 8 TO 10 PEOPLE

" This recipe is for a crispy shrimp fritter with a vinegar-based dip that is sure to be a hit at parties.
Growing up, we often had potlucks for personal or religious events, and this dish always brought back
memories of home to our Filipino community. My auntie Ate Gertrude was famous for her version of
Ukoy, which contained squash, carrots, and shrimp in a seasoned batter and fried until golden. It’s well-
balanced, with a tangy chili-vinegar sauce, and you’ll eat so many that you’ll lose count! "

Dipping Sauce
1 cup (250 ml) white vinegar Prepare the dipping sauce: Mix together all the dipping
1 clove crushed garlic (or to taste) sauce ingredients in a bowl.
1 teaspoon ground black pepper Prepare the shrimp stock: In a medium pot, boil the shrimp
Equal parts salt and sugar, to and water until the shrimp is cooked. Set the pot aside
taste to cool. Save 1 1/2 cups (375 ml) of stock and chop the
Red chili flakes, to taste shrimp into chunks.
Make the ukoy: Combine the cooked shrimp and all the
Ukoy other ukoy ingredients in a large bowl. Add the shrimp stock
1/2 cup medium shrimps, sliced gradually until all ingredients bind together in a thick batter.
(optional to keep skin on) In a large skillet over medium heat, heat 1–2 inches of oil.
2 cups (500 ml) water Using a large spoon, scoop and place about 3 tablespoons
2 medium carrots, shredded of ukoy mixture into the oil. Fry each side until deep golden
1 regular pack (425 g) snap or brown.
snow peas, thinly sliced With a slotted spoon, remove ukoy and drain the oil on a
1 medium yellow or red onion, rack or paper towel.
diced Serve immediately with dipping sauce or another condiment
1 cup kabocha squash, shredded, of your choice.
or bean sprouts
4 cloves garlic, minced
1/2 cup (65 g) glutinous rice flour
1/2 cup (67 g) rice flour NOTES
1/2 cup (60 g) all-purpose flour
1 cup (120 g) cornstarch
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon ground black pepper
Oil, for frying

🇵🇭
Gertrude's
Ukoy & Dip
Natalie Sancewicz (BCom '21 UTM) 25
🇨🇿 A DISH FROM CZECHIA A DISH FROM DENMARK
🇩🇰
Banana Gingerbread Flemming’s Frikadeller
Katherine Dobais (HBSc ‘15 UTM, MEd '19 U of T ) Flemming Mathiasen (BA '79 UTM, MEd '92 U of T ,DTED '83 U of T)
MAKES 2 LOAVES MAKES 4 SERVINGS

" This Banana Gingerbread is a mixture of recipes and cultures. I came up with the idea in the Spring of
2020 during the pandemic. I was missing two of my favourite foods. First, my mom's chocolate vanilla " Frikadeller is a Danish national dish. It’s a type of meatball made of ground meat and/or fish. Every
marble cake that I grew up eating in my childhood, and second, Czech gingerbread cookies that I region, home, butcher and restaurant in Denmark makes Frikadeller with different flavour profiles and
discovered in a little shop by Charles Bridge in Prague, the city where my husband and his family are there is an endless variety.
from. When I was a child, my mother didn’t trust the butcher. She thought they might use low quality meat, and
This is one of the first gluten-free and vegan recipes I've ever made, eaten, and actually loved! It started so I would grind together the raw ingredients for her from scratch. She was known for her Frikadeller,
me off on my vegan journey, helped me realize the benefits of a vegan diet and encouraged my family and people were always trying to sneak her recipe from us children! Today in Denmark there are
and I to try healthier options! " competitions to see who can make the best Frikadeller, and recipes are sometimes closely held secrets.
Make the Perníkové Koření: In a small container, mix all the These days I make them for my grandkids to take to school and they keep warm in a thermos for quick
Perníkové Kořeni Perníkové Koření spices together. You can make a bigger batch and tasty snacks. you will earn a lot of compliments! "
1 teaspoon ground cloves to store for future uses.
2 1/2 teaspoons ground ginger Pre-heat your oven to 350°F (180°C). Grease and flour two loaf
2 teaspoons ground cinnamon
pans. Frikadeller
1 teaspoon ground nutmeg 2 1/4 cups (500g) ground meat In a large bowl, mix together the meat, butter, flour, milk,
1/2 teaspoon ground allspice
Make the flax eggs: in a small bowl, mix the flaxseed flour and
water, then let it sit for 5 to 10 minutes. 1/4 cup (50g) butter, room- onion, egg, salt, and pepper by hand until smooth. Let the
Make the batter: In a large bowl, mix in the mashed bananas, oil, temperature mixture rest for 5 to 10 minutes either in the fridge or at
Batter and molasses until combined. Add the flax eggs and mix again. 3/4 cup (100g) flour or room temperature. Resting the meat is crucial to allow the
2 flax eggs (2 tablespoons of flaxseed
In a separate bowl, whisk together the sugar, flour, baking soda, cornstarch protein to relax and absorb moisture and flavour.
flour and 6 tablespoons of lukewarm
water) baking powder, salt, and Perníkové Koření. 1 cup (250ml) milk or water In a frying pan over medium heat, add enough oil to pan-
3 cups mashed overripe bananas (about Add the dry ingredients to the wet ingredients and mix until well- 1/2 small onion, finely chopped fry.
6-8 large bananas) combined. The mashed banana might give the illusion of lumps 1 large egg Roll the meat into 3-inched, slightly flattened balls.
1 cup melted and refined coconut oil but don’t worry about it. 1 teaspoon salt When the oil is heated, place the meatball on the pan. Using
you can use other oils) Divide the batter between the loaf pans and bake for 50 to 60
1 cup of cooking molasses (combo 1/2 teaspoon ground pepper the back of the spatula, flatten the ball down a bit in order
minutes. Check on it at the 45-minute mark to see if it's dark
of 1/2 cup blackstrap and 1/2 fancy Oil, butter, margarine, or lard for to cook through the meat completely. If the Frikadeller gets
around the edges. Turn off the oven and let it cool inside for
molasses)
another hour, so it doesn't deflate. frying dark too soon, turn heat down as they will not be cooked
1 cup coconut or Stevia sugar (you may inside.
need less depending on how sweet Take the loaf pans out of the oven and let it cool for another 10 to
15 minutes. Remove from the pans and transfer onto a wire rack Serve as is or the traditional way — with potatoes, gravy,
your molasses are)
1 cup coconut flour to cool completely. and vegetables like almond beans, glazed carrots, or a
1 cup almond or tigernut flour Store in plastic wrap at room temperature and enjoy! Lasts for 2 salad.
1 cup cassava or tapioca flour to 3 days.
1 teaspoon baking soda Note: If using a 9-inch cake pan, bake for 35 to 45 minutes and
1 teaspoon of gluten-free baking powder leave it inside to cool for another 20 to 30 minutes. You can use
NOTES
1/4 teaspoon salt other pan sizes too.
1 to 2 tablespoons Perníkové Koření

COOK’S NOTE
For the flour, you can use 3 cups gluten-
free all-purpose flour instead of the 3
kinds mentioned. 2 cups coconut flour
and 1 cup tapioca will work too. You can
also use protein-rich tigernut as a flour
alternative.
Katherine & Dominic - Prague Christmas ‘21
28 Photo: Radek Krejčí 29
🇨🇵 A DISH FROM FRANCE A DISH COMPLIMENTARY TO THE APPLE PIE
🇨🇵
The Mysteries of the French NEVER FAIL PASTRY
Upside-Down Apple Pie Anne Franc de Ferrière-Chollat (BSc '73 UTM)
MAKES SIX 9-INCH PIES OR THREE 9-INCH COVERED PIES
Anne Franc de Ferrière-Chollat (BSc '73 UTM)
MAKES ONE 9-INCH PIE

" If you have time to make the Never-Fail Pastry, you will earn a lot of compliments! "

" This caramelized turnover apple pie is a real hit with guests!
Pastry
During the 1970’s, I cut out the illustrated recipe for this pie from the iconic French magazine ELLE. The 5 cups (625g) all-purpose flour In a large bowl, whisk the flour and baking powder. Mix in
subscription was a yearly birthday present from my grandfather. This upside-down apple pie (often 2 teaspoons (10g) baking powder the butter using two knives or a pastry whisk until the texture
mislabeled Tarte Tatin) became my number one dish to bring to any potluck. It is so French! " 500g (1 pound) unsalted butter, resembles old-fashioned rolled oats.
room temperature In a separate bowl, mix the egg, lemon juice, and salt. Stir
1 egg, any size in the ice-cold water. Combine the liquids in the flour bowl
Apple Pie 3 teaspoons (15 ml) lemon juice and mix until you have a smooth dough.
1/4 pound (125g) unsalted butter Preheat the oven to 450°F (230°C) . or vinegar Shape the dough into a ball, wrap it in plastic and chill it in
(one stick), room temperature Make the caramel in a Pyrex pie shell: Combine the butter, Pinch of salt the fridge for at least an hour.
1/2 cup (125g) sugar sugar, pinch of salt, and a dash of white vinegar. 1 cup (250 ml) ice-cold water Divide the dough into six parts but save one for the apple
250g frozen flaky pastry or never- Place the Pyrex pie shell on the stove over medium heat. pie recipe. Roll out one section with a rolling pin into ½
fail pastry (recipe below) Swirl the pan until the butter and sugar take a golden amber centimeter thick pastry that you lay on the apples.
Pinch of salt colour. Set aside on a board. For any unused dough, wrap each piece in plastic wrap or
A dash of white vinegar Arrange the apples in a circle on the caramel. in a plastic bag and freeze individually. To defrost, put in the
1 kg (2 pounds) of Golden Lay the flaky pastry over the apples. Trim the pastry, leaving fridge the night before needed.
apples, peeled, cored, and an extra 2 centimeters around the edge of the pan. Tuck
quartered the pastry into the sides of the apples and prick a couple of
holes on top with a knife.
Bake for roughly 40 minutes or until the crust is golden brown.
Pull the pie out of the oven and let it stand for 3 to 4 minutes.
Now the tricky part: Turn the pie over on the serving dish
and release it from the Pyrex shell.
NOTES

Serve warm with either whipping cream, ice cream, or plain!

NOTES

COOK’S NOTE
You can replace the apples with
any pears to make a Tarte Tatin.

30 31
 A DISH FROM THE UNITED KINGDOM
MAKES ONE 9X13 INCH CAKE

" Aunt Mary's Carrot Cake recipe was passed down to me by my mother. Before emigrating to Canada at
the beginning of the 20th century, my mother's side of the family lived in a seaside town called Blackpool,
on the Irish Sea coast of England.
We are not sure if Aunt Mary’s recipe was passed down from her British ancestors and the origin of
carrot cake has long been disputed! Some say it came from England, others say France, and still others
say Switzerland. The fact is, because carrots have always been inexpensive to grow, buy or keep, the
likelihood is there are a number of different recipes from all over Europe and any place carrots have
been cultivated.
The basic recipe for carrot cake is carrots mixed with batter. The carrots provide much of the sweetness
and the moisture for the cake itself. Some recipes call for the inclusion of nuts. Our recipe suggests
including pecans, walnuts or peanuts. Carrot cake can be served without a glaze or frosting but our recipe
is covered with a delicious cream cheese frosting.
In my second year at Erindale College (aka UTM,) I shared a townhouse residence with Barb, Lori and
Margaret. We all took turns making dinner and when my turn came around, I loved to make Quiche and
Aunt Mary’s Carrot Cake. "

Cake
4 large eggs, room temperature Make the cake: Preheat the oven to 350°F (175°C). Grease
1 1/4 cups (312ml) vegetable oil and flour a 9x13 inch pan.
2 cups (400g) sugar In a large bowl, beat together the eggs, oil, sugar, and
2 teaspoons vanilla extract vanilla extract. Mix in the flour, baking soda, baking
2 cups (240g) all-purpose flour powder, salt, and cinnamon to a smooth consistency. Stir in
2 teaspoons baking soda
the carrots and fold in the pecans. Pour the batter into the
2 teaspoons baking powder
1/2 teaspoon salt
prepared pan.
2 teaspoons ground cinnamon Bake in the oven for 40 to 50 minutes or until a toothpick
3 cups grated carrots inserted into the center of the cake comes out clean. Remove
1 cup (125g) chopped pecans (or any from the oven and let the cakes cool in pan for 10 minutes.
nut, nut substitute of your choice) Turn the cake out onto a wire rack to cool completely.
Make the frosting: In a medium bowl, combine butter,
Frosting cream cheese, icing sugar, and vanilla extract. Beat until
½ cup (113g) butter, softened the mixture is smooth and creamy then stir in the chopped
8 ounces cream cheese, softened pecans.
4 cups (460g) icing sugar Frost the cooled cake and serve.
1 teaspoon vanilla extract
1 cup (125g) chopped pecans NOTES

🇬🇧
Aunt Mary’s
BEFORE THE CREAM: The carrot cake
Carrot Cake prior to the addition of frosting.

Shelle Papin (BA ' 92 UTM) 33

 A DISH FROM THE UNITED KINGDOM
MAKES ONE 8X11 OR 6X6 DISH

" This recipe is so easy you might have to pretend it’s not!
There were a few staples growing up in our house. Footy (soccer) on the telly (TV), Grandad shouting at
his favourite team, shortbread biscuits to eat and copious amounts of hot tea. Another one of my most
cherished memories was of the Sunday Roast. I can recall the symphonic smells of roast beef, chicken,
lamb, potatoes, carrots, and parsnips wafting throughout the house. But for me, the main event was the
stuffing. This dish admittedly became a stand-alone dinner in my adulthood.
Stuffing is so easy to make, and this recipe holds its own against those golden roast potatoes at the table.
For all you true cooks, you might gasp at the addition of boxed stuffing for the base. But trust me, once
you see the results, you’ll quickly get over it. "

Stuffing
2 120g boxes of store brought Preheat the oven to 375 F (190 C).
stuffing (any kind) Pour the boxed stuffing mix into a large bowl and then mix in
1 tablespoon butter or margarine the butter and boiling water. When everything is well mixed,
2 cups boiling water (straight from add the celery, carrots, and onion. Add sausage meat, if you
the kettle) are using prepared sausages, you must remove the meat
4 stalks of celery, chopped from the casings. No need to pre-cook the meat because it
4 medium or large carrots, will bake with the stuffing in the oven.
chopped Mix all the ingredients together and place in an 8x11
1 medium white cooking onion, or 6x6 baking dish, spreading it out until the stuffing is
chopped approximately 2 to 3 inches thick.
2 pounds (900g) sausage meat, Bake in the oven for 25 minutes, until the edges are crispy,
or approximately 7 sausages (mild and the sausage meat reaches an internal temperature of
or British bangers) 160°F (71°C).

NOTES

🇬🇧
EASY PEASY
STUFFING
Andrea Carter (BA '01 UTM) 35
 A DISH FROM GREECE
MAKES 8 SERVINGS

" Skordalia (score-thal-ya) is a creamy garlic potato dip from Greece. It is often served as an appetizer
and pairs well with bread, fried fish, kalamata olives, and boiled or fried vegetables. Garlic lovers
can easily prepare this dip for their next party or picnic and Skordalia tastes great cold or at room
temperature!
My childhood memories of family gatherings are full of endless platters of appetizers, dips and bread,
conversations, laughter, and dancing. Skordalia has always been one of my favourites, and I’m delighted
to share it with you! "

Skordalia
4 medium russet potatoes, peeled Place the cubed potatoes in a medium pot and bring it to
and cut into equal-sized cubes a boil. Reduce it to medium heat and allow potatoes to
1 cup (250ml) virgin olive oil simmer for 10 to 12 minutes until they can be pierced with
7 cloves garlic, crushed a paring knife.
1 teaspoon salt Remove the potatoes from the water and cool slightly.
1/2 cup (118ml) lemon juice Mash the potatoes until the mixture is smooth and a little
(2 lemons) looser than mashed potatoes. Add the garlic, salt, olive oil,
and lemon juice to the mixture. Mix well.

Serve cold or at room temperature.

NOTES

🇬🇷
Scrumptious
Skordali
Demetra Dimokopoulos (HBSc '06 UTM) 37
 A DISH FROM ITALY
MAKES A 9.5-INCH CAKE

" At nearly every family get-together, my Nonna Maria would make her signature ricotta cheesecake,
which had a social tea biscuit crust and a cherry topping. It’s no secret that Italian’s love cheese, and any
excuse to include more of it in a recipe is a good one. The special element in this recipe is definitely the
ricotta, which gives the cheesecake a velvety smooth and crumbly texture. Cooking with ricotta can make
some dishes a bit dry, but the combination of sour cream and butter makes this cheesecake rich and
creamy. Baking it in a steam bath keeps the cheesecake moist and prevents it from cracking. Whenever I
make this cheesecake, I feel like I’m instantly transported back to childhood... it’s such a comfort food for
me. Usually, it’s a sin to cook with exact measurements in an Italian kitchen, however, baking is a different
story. Here are the secrets to the best and only cheesecake recipe you will ever need. "

Crust
90g social tea biscuits or graham Preheat the oven to 350°F (175° C). Lightly grease a 9.5-inch
crackers springform pan with softened butter or lard.
2 tablespoons (30g) butter, melted Make the crust: In a food processor, combine the social tea
and cooled biscuits and butter. Blitz about 1 to 2 minutes or until the
mixture starts to stick together when you press it between your
fingers. Evenly spread across the bottom of your springform
Fruit Mix (Kids’ Version) pan and use either a flat-bottomed glass or spatula to help
you evenly press the mixture into the pan. Set it aside.
16 ounces (453g) full-fat cream
Make the Cheesecake: In a medium bowl, use an electric or
cheese, softened
stand mixer to mix the cream cheese and ricotta together. Mix
1 pint (16 ounces) full-fat ricotta on medium-low speed until there are no lumps, about 1 to 2
4 large eggs minutes. Switch to a hand whisk and whisk in the eggs, one at
1 cup (200g) sugar a time, until fully incorporated. Add the sugar, lemon extract,
1/4 teaspoon lemon extract vanilla extract, and butter and mix well. Sift the flour and
1 teaspoon vanilla extract cornstarch into the mixture and gently mix to avoid forming
1/2 cup (113g) butter, melted any lumps.
then cooled Using a spatula, fold in the sour cream until evenly
3 tablespoons flour incorporated. Pour the mixture into the prepared springform
3 tablespoons cornstarch pan. Tap the pan against the counter a couple times to
2 cups (420g) full-fat sour cream release any air bubbles.
Prepare the cheesecake for baking: Wrap the bottom and
Boiling water
sides of the cheesecake pan in aluminum foil to stop water
from getting into it. In a roasting pan, large enough to fit your
springform pan, line the bottom of the roasting pan with a
clean tea towel; then place your cheesecake on top. Position
your cheesecake on the middle rack in the oven, then pour
COOK’S NOTE boiling water into the roasting pan until the water covers the
bottom half of the cheesecake pan.

🇮🇹
Before baking the cheesecake,
Bake for 30 minutes, turn the cheesecake, then bake for
make sure it’s wrapped carefully
another 30 minutes for an even bake. Turn off the oven, leave
in aluminum foil. When you think the oven door slightly open, and let your cheesecake sit for
you’ve wrapped it enough, wrap it another hour until it’s slightly jiggly in the middle.
another two times just to be safe. Take the cake out of the oven and let it cool to room
To freeze the cheesecake, tightly temperature. Once cooled, cover the cheesecake and

ITALIAN RICOTTA wrap it with plastic wrap and foil.

Keep in a freezer bag for up to 3
refrigerate for at least 12 hours or overnight.
Unmold the cheesecake and serve with your favorite fruit
topping.
months.
CHEESECAKE
Christina Gizzo (HBSc '17 UTSC, MSc '21 U of T) 39
 A DISH FROM ITALY

MAKES APPROXIMATELY 48 COOKIES

" My Italian husband (also a U of T grad) eats these amaretti cookies quicker than I can make them. My
daughter also loves them and we make them as soon as any of us wants something nutty, sweet, and
smooth to snack on.
Amaretti cookies are made a little different by every household, depending on the region of Italy the
cook is from. This recipe is from my mother-in-law who learned it from her elders before passing it down
to me. Their family is from a small mountain town in Southern Italy called Guadiaregia.
These cookies are crunchy on the outside, soft and nutty in the middle and my favourite is pairing these
cookies with a cup of espresso in the morning, afternoon, evening... or night! "

Cookies
4 large eggs, room temperature Preheat the oven to 350°F (175°C). Line a baking tray with
2 cups (400g) sugar parchment paper.
1 bottle (43 ml) almond extract Whisk the eggs with an electric mixer, for about 3 minutes.
5 1/2 cups (616g) ground almonds Add the sugar then continue mixing. While the mixer is
1 teaspoon of baking powder running, add the almond extract and gradually pour in half
1 cup (143g) raw whole almonds of the ground almonds. At this point, add the baking powder,
8 cups (1kg) icing sugar followed by the rest of the ground almonds. Continue mixing
until the dough is matte and thick. If the dough still looks
shiny and sticky, add more ground almonds.
Pour the icing sugar onto another large tray. Roll the dough
into golf ball-sized pieces and put them onto this icing sugar
coated tray. Don’t roll it in sugar yet.
Once the icing sugar tray is full, roll each ball in the icing
sugar generously before placing them on the parchment
lined baking tray. Keep about two fingers spacing between
each ball.
Take a whole almond and place it tip-down in the middle
of the dough ball to flatten out the cookie. Bake for 13 to
15 minutes or until the bottoms are golden and a little firm.
Cool on a wire rack. These cookies taste better after a day
or two.

NOTES
FAMILY COOKIES: Dania Ciampini and
her daughter, Eva preparing the batter.

🇮🇹 COOK’S NOTE
For the ground almonds, you can use
a blender or food processor to grind
whole almonds.
When rolling and shaping the dough,
Nonna’s add a little bit of water to your palm
each time you roll a new ball. This will
prevent the dough from sticking and
Amaretti Cookies help to roll a smooth ball.

41
Dania Ciampini (BCom '07 UTM)
 A DISH FROM ITALY

MAKES UP TO 6 SERVINGS

" Northern Italian Baccala is typically served on Christmas Eve or on Good Friday. It’s a rich tasting,
stewed salt cod. I think this is a very versatile recipe, and you can add hot chili peppers if that is your
preference. "

Baccala
1 kilo boneless salt cod Prepare the fish: Soak the cod for two days in cold water.
3 tablespoons olive oil Rinse and replenish the water four times over the two days.
2 large cloves of garlic, minced After two days of soaking, remove any excess skin that has
1 tablespoon of tomato paste been left on the fish. Cut the fish into small cubes.
3/4 cup chopped parsley Make the baccala: In a pan over medium heat, add the
½ cup (125ml) white wine(not olive oil and sauté the garlic until lightly brown and fragrant.
expensive but dry) Add the cod. Cover the pan and cook for 15 minutes.
1/4 cup (56g) butter Stir in the tomato paste, parsley, and wine, then cover and
Pepper, to taste cook for another 15 minutes.
Stir in the butter and cook for 15 minutes uncovered. Most
Polenta of the liquid should evaporate but there should be enough
for thick sauce.
4 cups (1L) cold water Add the pepper. Be wary of adding any more salt because
1 cup (160g) cornmeal the cod is already salted... it's up to your taste.
3 tablespoons butter Serve with polenta in the Northern Italian way or with
1/2 teaspoon salt (I don't put a lot whatever you wish.
of salt in the polenta because the Over a low heat, whisk the cornmeal into the cold water and
fish is already salted) salt until it becomes combined. Use a wooden spoon and
simmer for 30 to 40 minutes depending on the consistency
you like.
Add the butter in the last few minutes of cooking. At this
point, add parmesan cheese or flavour the polenta with a
bay leaf.

NOTES

🇮🇹
Northern
Italian Baccala
Sue Prior Chiarot (BA '96 UTM) 43
🇮🇹 A DISH FROM ITALY A DISH FROM POLAND
🇵🇱
Pasta Aglio e Olio Potato and Cheese
Natalie DiFederico (HBA '18 UTM)
Pierogi
MAKES UP TO 4 SERVINGS Julia Ornat (HBA '18 UTM , MI '20 U of T)

MAKES 50 PIEROGI

" Pasta Aglio e Olio is a classic Italian recipe — it's quick, easy and doesn't require a lot of ingredients. " Some of my fondest memories of my Babcia (Grandma) and Dziadek (Grandpa) were when they
We usually make this pasta dish when we're lazy or when the fridge is almost empty, and we’re short on would come to visit from Poland for Christmas, and we would all make pierogi together. This was a full
groceries. The best part about this recipe is that it's good hot or cold... and it tastes even better the next day event and took up the entire kitchen. An assembly line would form with each one of us assigned
day! " a different task, and collectively we would make hundreds of pierogi for our whole family! The chaotic
blend of Polish Christmas music (the same 3 CD’s on repeat), the mess of food-making, and nostalgic
storytelling made cooking just as fun as eating. Our filling of choice was traditional potato and cheese
Pasta with some onion and mushrooms (my Babcia’s favourite) and we would serve them fresh with sour
1 pound (454 grams) pasta (any Bring a large pot of water to a boil over high heat. Add the cream. "
kind) pasta and cover the pot. Cook according to the package.
1/4 cup (56g) butter While the pasta is cooking, melt butter and olive oil in a Dough Make the dough: In a large bowl, combine the flour and salt.
1/4 cup (62 ml) olive oil small saucepan with garlic and chili flakes over very low 3 cups (360g) flour (plus extra for Then add the oil and water. Mix with a spoon first, then use
3–4 cloves crushed garlic heat. rolling) your hands. Work the dough well until it is smooth and elastic.
1–2 teaspoons chili flakes Once the pasta is cooked, reserve 1 cup of pasta water, 1/2 teaspoon salt Cover it and let rest for 30 minutes.
Parmigiano, to finish then strain the pasta. Put the pasta back into the pot and stir 4 tablespoons oil Portion the dough into 4 sections. On a floured surface, take
in the hot butter over it. Add salt and pepper to taste and 1 cup (250ml) hot water (not one portion of dough and roll it out until evenly thin. Use a
slowly add the pasta water you saved to bind the mixture boiling) round cup (around 3 in diameter) to cut it into circles. Collect
together—you may only need half a cup. the scraps and re-roll to use up all the dough. Keep it under
a towel so it doesn’t dry up while preparing and folding the
Filling pierogi.
Serve and top with parmigiano!
Make the filling: In a pan over medium heat, fry the onions
1/2 white onion, diced
and mushrooms until tender and slightly browned. Add the
3–4 cremini mushrooms, diced salt and pepper to taste. Set aside.
NOTES 1/2 teaspoon salt Boil the potatoes in a pot of water with a generous pinch of
1/2 teaspoon pepper salt. Transfer the potatoes to a large bowl then peel and mash
4 medium potatoes them until there are no lumps. Do not overwork the potatoes.
1/2 cup (112g) cottage cheese Add in the fried onions and mushrooms and mix thoroughly.
Mash in the cottage cheese and season to your liking.
Make the pierogi: Scoop a tablespoon of filling into the center
of each dough. Fold the round in half, closing over the filling
COOK’S NOTE and press well to seal it. Dip your finger in a small bowl of
The mushrooms and onions in the warm water and line the edge to help seal it. You can also
filling are optional. crimp the edges to make a wavy design on the edge of the
Cottage cheese can be substituted pierogi.
with grated cheddar cheese. In a boiling pot of water, add a generous pinch of salt and
Make dessert pierogi! Swap the filling a dash of oil. Gently drop the pierogi into the water for 3-4
for berries or thinly sliced apples minutes, or until they rise to the surface. Don’t overcook or
dusted with cinnamon and brown they will fall apart in the water. Use a spoon to keep them
sugar. Boil in salted water and serve from sticking together or to the bottom of the pan. Remove
with a dusting of powdered sugar or from boiling water.
Nutella. Serve with sour cream.

44 45
 A DISH FROM POLAND

MAKES 4 SERVINGS

" During the hot summers vacationing up north in Ontario cottage country, my Babcia (grandmother)
would often make mizeria, a delicious and traditional Polish side salad consisting of cucumber, onion,
dill and sour cream. She would use fresh ingredients grown in her carefully tended vegetable garden.
This fresh salad was a staple favourite side dish of mine after long swims at the beach, treks through
the forest, or riding dirt bikes. I think of it as the perfect summer side-salad... but its creamy, crisp, juicy
texture can really be enjoyed at any time of year. It's a quick, easily prepared dish anyone can make,
and I still eat it often with my family. "

Cucumber Salad
3 medium to large greenhouse or In a bowl, strain and sprinkle the cucumbers with salt. Set
field cucumbers, thinly sliced aside and let the water from within cucumbers drain off.
1 teaspoon salt While making this recipe, the cucumbers might continue to
1 small yellow or red onion, sliced release water, so drain them as is necessary.
thinly
1/4 cup fresh dill, chopped Mix the drained cucumber, sliced onions, dill, lemon juice,
1/2 cup (123g) sour cream and pepper using a slotted spoon. Add the sour cream. If
1/2 teaspoon pepper, to taste you prefer a creamier salad, add more sour cream.
Half a lemon, squeezed juice
Chill the salad in the fridge and serve with a slotted spoon.
The dish can be eaten right away, but tastes better after
being chilled for at least half an hour.

A POLISH MEAL: Mark Stanisz and his Babcia

(grandmother).
NOTES

🇵🇱
Mizeria
(Cucumber Salad)
Mark Stanisz (BA '93 UTM) 47
 A DISH FROM PORTUGAL

MAKES UP TO 12 SERVINGS

" Portuguese sweet rice (or rice pudding) is a staple dessert at every celebration. My grandma never
used recipes, but after years of watching and learning, my family and I have finally perfected it as one
of our favourite desserts. It’s sweet with hints of lemon and cinnamon as the finishing touch.

Traditionally cooked on the stovetop in a pot at low heat, for an hour, while stirring constantly... we have
re-worked the recipe to make it easier to prepare. "

Arroz Doce
4 cups of 2% milk Preheat the slow cooker on either high or low while prepping.
Peel from 1 whole lemon Pour the milk into the slow cooker. Add the lemon peel,
1 teaspoon pure vanilla extract vanilla extract, and cinnamon. Mix in the rice, then stir in
(optional) the sugar and butter.
1 cinnamon stick (optional) Cover the pot and cook for 4 hours on high or 8 hours
2 cups Italian arborio rice (short on low, mixing every hour. If the rice is still not cooked,
grain rice) continue cooking, adding more milk or water as needed.
2/3 cup sugar (or to taste) When the rice reaches the consistency of porridge, remove
1/2 cup butter, softened the lemon peel and cinnamon, and pour it into one or more
1/2 teaspoon ground cinnamon dishes, depending on their size. Sprinkle ground cinnamon
on top as a tasty garnish.

Serve warm or cold.

NOTES

🇵🇹
Arroz Doce COOK’S NOTE
(Portugese You can use any milk. The higher
the fat content, the creamier the
pudding.
Sweet Rice) 49

Olivia Vieira (HBSc '21 UTM)

🇷🇴 A DISH FROM ROMANIA A DISH FROM ROMANIA

MAKES UP TO 5 SERVINGS

romanian cabbage
rolls ( sarmale )
Andra Moldoveanu (HBSc '10 UTM) Cabbage Rolls and Filling
" While my mother settled in Canada, I loved to watch as my aunt delicately 4–6 tablespoons vegetable oil Make the cabbage rolls: In a skillet, heat the oil over medium-
preparing our future home, I remained pulled off each cabbage leaf, shaping it, 1 medium yellow onion, very finely high heat. Sauté the onions until translucent, then add the rice
in Romania and was raised by my aunt. and stuffing it, before placing it in a large chopped and toast for 1-2 minutes.
During that time, I lived with my cousins pot ready for the oven. I would snack on 1/2 cup (92g) white basmati rice In a large bowl, combine the onion-rice mixture, meat, salt,
and family in a modest apartment in a pieces of sour cabbage picked from the jar 1 1/2 pounds (680g) ground meat pepper, parsley, dill, sweet paprika, and dill seeds. Use salt
small town, where my aunt would spend and she’d let me try my hand at making the (from one meat or a mix of pork, sparingly as the cabbage leaves are brined. Mix very well using
hours cooking in the kitchen. I would sit at cabbage rolls. My life-long love for food beef, turkey) your hands. The mixture should be smooth. Add more water or
the table and watch her while she prepared and cooking started during those early 2 teaspoons salt oil accordingly.
traditional recipes from scratch, narrating years spent with her, sitting and taking in Remove the cabbage leaves from the brine. You can soak them
1 teaspoon cracked black pepper
the steps to me aloud. the warm and inviting kitchen atmosphere. in water beforehand to draw out some of the salt. Cut each
2 tablespoons chopped fresh
A safe, gentle, and nourishing place that I leaf in half and fill the piece with a few tablespoons of the meat
Cabbage rolls are a staple for any major longed to recreate as I grew older. " parsley
mixture in the center.
Romanian holiday or celebration. They are 2 tablespoons chopped fresh dill
Roll the cabbage leaves by tucking in the sides and rolling from
traditionally made with homemade pickled 2 teaspoons fresh thyme
the bottom up. Repeat filling and rolling leaves until all the
cabbage and served with sour cream, 1 teaspoon sweet paprika filling has been used.
mamaliga (Romanian polenta), and pickled (optional) Prepare rolls for cooking: In a Dutch oven or a roasting pan with
chili peppers. 2 teaspoons dill seeds (optional) a lid, add the sauerkraut to the bottom, reserving some for the
1 whole head sour cabbage or second layer. You can also chop up any remaining cabbage
pickled cabbage leaves leaves finely and add it at this point.
Arrange the rolls in a single layer over the chopped sauerkraut,
Dutch Oven/Roasting Dish stack them if necessary. Layer the reserved sauerkraut on top
2–3 cups (284g to 426g) of the cabbage rolls. Pour the tomato juice over the rolls and
sauerkraut, drained, rinsed, and top up with water or sauerkraut juice, if needed, to ensure
squeezed very dry the rolls are fully immersed and covered with liquid. Add the
1 cup (236 ml) sauerkraut juice, peppercorns and bay leaves.
reserved from drained sauerkraut Bake the rolls: Preheat the oven to 350°F (175°C) for 10
3–4 cups (700ml to 950 ml) minutes.
Cover the pot or roasting pan with a lid. Bake for 2 hours,
tomato juice
then remove the cover and cook for another hour until golden
2 cups (475 ml) water
brown. Check on rolls occasionally to ensure the liquid has not
5–10 black peppercorns
dried out. The liquid will evaporate as it cooks, but there should
4 bay leaves be some liquid left at the bottom. Add hot water or reserved
1/4 cup (60 ml) hot water pickle juice if required. Remove from oven and garnish with the
fresh dill or thyme.
Serve hot with a side of sour cream, polenta, and hot peppers.
COOK’S NOTE
You can add roughly chopped NOTES
smoked bacon over the rolls
just before pouring the tomato
juice. Use grape leaves instead of
cabbage, if you prefer.
For vegetarian and vegan options,
use rice instead of meat and a non-
dairy yogurt to replace sour cream.

51
 A DISH FROM CANADA

MAKES 8 SERVINGS

" As a French-Canadian family, we always had French Bread (baguette) in the pantry. When my Grandpapa
would come to visit us from Québec, he would often bring creton, a Québécois meat spread, and we would
devour it along with all of our bread. However, after years of eating baguette the same way, I decided I
wanted to switch things up... and came up with my Mushroom and Goat Cheese Crostini recipe.
This recipe is a testament to my love of Mediterranean cuisine and my childhood of eating baguettes! It’s
neither an Italian nor a French dish, but it combines what I believe to be the best parts of each of them.
Even my boyfriend who hates mushrooms loves them. Since developing this recipe, it’s become my go-to
appetizer for special occasions and dinners... where they are usually more popular than the main course! "

Prepare the onions: Bring a medium saucepan to a high heat.

Carmalized Onions While the pan heats up, add the butter and olive oil. Once the
1 1/2 tablespoons unsalted butter butter is melted, add the onions and mix to coat them in oil.
1/2 teaspoon olive oil Let them cook for roughly 15 minutes, stirring occasionally.
Salt (to taste) Add more oil as needed to avoid sticking. Lower the heat if
4 cups (500g) onions (thinly sliced) the onions begin to burn.
1/3 teaspoon balsamic vinegar Once the onions have a golden-brown colour, reduce heat
to low. Let them cook while stirring every few minutes until
they’re sweet, soft, and golden brown (about 20 minutes).
Crostini Add the balsamic vinegar and stir. Taste and season with salt
1 French Baguette
as needed. Set the pan aside.
1/2 cup (125ml) olive oil
Make the crostini: Preheat the oven to broil at 400°F (205°C).
1/2 cup caramelized onions
Slice the entire baguette into 2 to 3-inch pieces. Brush each
2 tablespoons unsalted butter (for
side with a thin layer of olive oil. Arrange the bread slices on
frying)
a baking sheet and toast in the oven for 6 minutes or until
1 3/4 cups (215g) mushrooms of
edges are browning, flipping them halfway through.
your choice, chopped finely
While the bread toasts, heat a frying pan over medium-high
1/4 cup (100g) goat cheese
heat. Melt the butter and add in the chopped mushrooms.
Balsamic vinegar, to drizzle
Stir to evenly coat in the butter and let them sweat, stirring
occasionally until soft and juicy.
Once the bread is toasted, remove from oven. For each
piece of bread, spread the goat cheese over the top. Add the
caramelized onions then the mushrooms. Finish the crostini
with a drizzle of balsamic vinegar and serve.

🇨🇦
Mushroom & Goat
Cheese Crostini CROSTINI FOR EVERYONE: Kyla Couture and family.

Kyla Couture (HBA '21 UTM) 55

🇨🇦 A DISH FROM CANADA A DISH FROM CANADA
🇨🇦
OVERNIGHT FRENCH TOAST Leo's Chewy Chocolate
Kayla Harrington (HBSc ' 13 UTM) Chip Cookies
MAKES TWO 9X13-INCH CAKES Tara Clemens ((HBA '05 UTM)
MAKES UP TO 4 SERVINGS

" My mom learned of this recipe from a friend of hers when I was growing up, and now my husband " This recipe is one that I've been making since I was six years old when I used to bake with my grandma
and I have turned it into one of our favourite holiday traditions. It’s easy and fun to make... perfect for up at the lake. She was an exceptional baker, and at her cottage in the summers, friends would smell her
Christmas and Easter mornings. Most of the work like preparation and dishes happens the day before, baking wafting down the road and casually stop in for a visit... hoping for a snack. Over the years I've
so when it’s time to eat we just pop it in the oven, serve, and enjoy! " made some changes and landed on what I think is the perfect chocolate chip cookie recipe.
Recently, I've started getting my youngest son Leo into baking, and this is by far his favourite recipe to
make (and devour). He has a giant smile on his face the entire time we're baking and has declared
French Toast himself the World's Best Chef. There are two essential cool-down times in this recipe that are a real
1/2 cup (113g) melted butter Coat a 9x13-inch casserole dish with the melted butter to lesson in patience, but they pay-off in the end with a delicious, chewy cookie that's the perfect texture "
3/4 cup (165g) brown sugar prevent the bread from sticking to the bottom or the sides.
1 tablespoon ground cinnamon Pour any remaining butter onto the base of the dish. Cookie Batter
12 slices sandwich bread (we In a bowl, combine the brown sugar and ground cinnamon. 1/2 cup (113g) butter In a small sauce pan over low-medium heat, melt the butter.
recommend Texas toast style) Sprinkle evenly over the melted butter at the base of the 1/2 cup (85g) packed brown sugar While it's hot, add both sugars. Stir, then remove from heat
6 eggs casserole dish. Place the bread side-by-side to cover the 1/2 cup (100g) sugar and let it cool down.
1/2 cup (125ml) milk bottom of the casserole dish. Add a second layer of bread 1 1/8 cups (135g) all-purpose While the butter mixture cools, mix the flour, baking soda,
1 pinch salt on top of the first. flour salt, and cinnamon in a separate bowl.
In a medium bowl, beat the eggs, milk, and salt, then pour 1/2 teaspoon baking soda Add the egg to the cooled sugar mixture and beat lightly
evenly over the bread. Cover the casserole dish and place 1/4 teaspoon salt with a fork. Stir in the vanilla.
in the fridge overnight. 1/4 teaspoon cinnamon Pour the wet ingredients into the mixing bowl of dry
In the morning, preheat the oven to 350°F (175°C). 1 teaspoon vanilla extract ingredients. Mix them together and add the chocolate chips.
Bake the French toast for approximately 30 minutes or 1 large egg Put the bowl in the refrigerator to cool for about an hour.
until golden brown. Remove from the oven and turn the 1 cup (160g) semi-sweet chocolate Preheat the oven to 375°F (190°C).
casserole dish over onto a cutting board. The French toast chips Roll the dough into walnut-sized balls, and place them on
will fall onto the cutting board with the cinnamon-brown an ungreased cookie sheet, spacing them about 2 inches
sugar coating on top. apart.
Bake for 9 to 10 minutes.
Cool the cookies for 10 to 15 minutes before serving warm,
NOTES but these are also great the next day.

NOTES

WORLD'S BEST CHEF: Tara Clemens' son

mixing the cookie dough.

56 57
 A DISH FROM CANADA

MAKES ONE 10X4.5-INCH CAKE

" Of all the recipes passed down from my family, this is my favourite. It’s super quick and easy to make
and extra satisfying with a hot cup of tea. My family also enjoys it on the weekends when we get together
for family dinners. "

Banana Bread
3 ripe bananas Preheat the oven to 350°F (175°C). Spray an angel food
1 teaspoon baking powder cake pan (10x10x4.5-inch) with oil.
1 teaspoon baking soda In a blender, blend bananas, baking powder, baking soda,
4 tablespoons vanilla extract vanilla extract, sugar, egg, and olive oil. Once the batter is
1 cup (200g) sugar blended, slowly add flour into the blender until the mixture

🇨🇺
1 large egg, room temperature is smooth.
6 tablespoons extra virgin oil Pour the batter into a prepared baking pan. Crush the
1 ½ cup (180g) flour walnuts and generously sprinkle them on top of and inside
1 cup (115g) walnuts the mixture. Bake the cake for 45 minutes.
When the cake is baked, take it out of the oven and cover
it with a lid or plate. Let it cool for 10 minutes, and remove
it from the pan to serve. For the best results, store the cake
overnight in an enclosed cake container so that it locks in
the heat and keeps the cake moist and fluffy.

Frijoles Cubano – La Receta de Mi Suerga

NOTES
Kari Frantz (BA ‘91)

🇨🇦
Marta’s Delicious
Banana Bread
59
Marta Swiecki (HBA '04 UTM)
 A DISH FROM JAMAICA
MAKES TWO 4X2 CAKES

" Rum Cake, also known as Black Cake, is a tasty Caribbean version of fruit cake. In our culture, this
popular holiday food can be featured at weddings. Making it is a rite of passage, and getting the texture
of the cake correct can be a challenge! As I became a vegetarian, I wanted to see if I could alter a recipe
to match my new diet. Creating my original Rum Cake recipe was a communal experience that involved
asking family members and friends with a similar cultural background to share their recipes and then
adapting them into my own. Making this cake and sharing my experience with others was my crowning
achievement of 2021! "

Fruit Mix
1 pound prunes Make the fruit mix (Adult version): At least a week before
1 pound raisins baking the cake, scoop the prunes, raisins, and dates into a
1 pound dates colander to wash.
1/4 cup Wray & Nephew White Pour the washed fruits into an air-tight jar size of your choice.
Overproof Rum Pour the overproof rum and ginger wine until the fruits are
1/4 cup Colbeck’s ginger wine mix
submerged. Store in a cool, dry place for at least a week but
3 tablespoons Wray & Nephew
White Overproof Rum (for kid- the longer the fruits soak, the better the taste.
friendly version) Make the rum cake: Preheat the oven to 375°F (190°C).
3 tablespoons Colbeck’s ginger Line two 4x2-inch cake pans with parchment paper.
wine mix In a bowl, whisk together the tapioca flour, all-purpose
flour, sugar, cocoa powder, salt, baking soda, cinnamon,
Cake nutmeg, ginger, matcha, and taro powder.
1/4 cup (40g) tapioca flour In a blender, purée the fruit mix, vanilla extract, almond
3/4 cup (90g) all-purpose flour extract, and vinegar. Once blended to paste-like consistency,
1/4 (50g) cup sugar blend in the olive oil.
2 tablespoons cocoa powder Pour the wet ingredients into the dry ingredients and mix
1/4 teaspoon salt until smooth.
1/2 teaspoon baking soda Scrape the batter into the prepared cake pans.
1/2 teaspoon cinnamon Bake the cakes for 10 minutes, then adjust the temperature
1/4 teaspoon ground nutmeg to 350°F (175°C ) and bake for another 20 minutes. Use
1/4 teaspoon ground ginger a toothpick to check if the cakes are done. If the toothpick
1/2 teaspoon mango matcha pow-
does not come out clean, leave it in longer to bake.
der or any matcha powder
1/4 teaspoon taro powder
3/4 cup fruit mix Let the cake cool completely before serving.
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon distilled white vinegar
1/4 cup (62ml) extra virgin olive oil NOTES

COOK’S NOTE
To make a child-friendly version,
use only 3 tablespoons each Wray &

RUM CAKE Nephew White Overproof Rum and

Colbeck’s ginger wine mix, 1/4 cup
orange juice, and 1/4 cup hibiscus
tea for the fruit mix.

Caitlyn Seale (HBSc '20 UTM) 61

 A DISH FROM CUBA

MAKES 6 TO 8 SERVINGS

" This Cuban bean recipe has become a staple in my household since I first travelled there and became
acquainted with the local cuisine. Black beans, kidney beans, or navy beans... bags of beans could be
seen outside on the street waiting to be transported on the back of a truck or a horse-pulled cart. When
my mother-in-law was cooking, the smell of comino (cumin) filled her house, and I can recall the dish
she would use to serve my husband. It was a vintage enamel plate from his childhood, embellished with
the worn image of a lobster.

Frijoles Cubano is an incredibly versatile dish and can be made with or without meat. A wonderful
comfort food, it is nutritious and full of rich flavours... enjoy! "

Frijoles Cubano

🇨🇺
1 1/4 cup (225g) dried beans In a pressure cooker, combine the beans, water, and salt.
choice (black beans, kidney Seal the pot and cook for 30 minutes, longer depending on
beans, navy beans) your type of cooker. Let the beans cool by turning the power
7 cups (1750ml) water off or releasing the pressure if you are comfortable.
1 1/2 to 2 teaspoons salt Once it is safe to open the lid, use the back of a ladle
1 bay leaf to break the skins of the beans. Add the bay leaf, tomato
1 1/2 tablespoons tomato paste paste, cumin, white pepper, and vinegar. Simmer for
2 teaspoons ground cumin approximately 30 minutes or until light bubbles form and
1/2 teaspoon white pepper the sauce begins to thicken.
1/4 teaspoon white wine vinegar Meanwhile, in a separate pan over medium heat, add the
1/4 teaspoon white vinegar olive oil. Sauté the garlic, red onion, and bell pepper until
Frijoles Cubano – La Receta de Mi Suerga 2 tablespoons olive oil
2 cloves garlic minced
the onions soften. Add the fried veggies to the pot of beans,
giving it a stir. Continue to simmer until the sauce thickens
1/8 of a large red onion diced slightly and is no longer watery.
Kari Frantz (BA ‘91) 1/4 of a bell pepper cut into thin
2-inch long strips Serve on a bed of rice.

NOTES

🇨🇺 COOK’S NOTE
Traditionally, this recipe is kept
vegetarian. However, adding
Frijoles Cubano leftover cooked steak, chicken,
pork, or ham with the fried

(La Receta de veggies to them is a great and

tasty option.

Mi Suerga) 63

Kari Frantz (BA '91 UTM)

 A DISH FROM NICARAGUA A DISH FROM TRINIDAD AND TOBAGO
🇹🇹
Nicaraguan Tres Leches Curry Chicken and Rice
Teo Salgado (HBA '97 UTM) Jada Thomas (HBA '16 UTM)
MAKES TWO 9X13-INCH CAKES MAKES UP TO 4 SERVINGS

" Tres Leches translates into English as Three Milks, a reference to the three types of milk used to make " Curried dishes remind my family of the cultural impact of the Indian and African peoples in Trinidad
this treat. Our mother loved to bake and whenever there was a special celebration this dessert cake was and Tobago. Curried Chicken uses traditional cooking techniques to achieve the familiar flavours that
on the menu. " remind us of our home in the tropical West Indies. The aroma of the spices is comforting, and the cooking
process feels like a ritual. Our family eats curried chicken about once a week, making it a staple in our
Cake lives. This dish can also be served with roti, pumpkin, anchar (it is a blend of seasonings composed of
Butter for the pan Make the cake: In a medium mixing bowl, beat the egg coriander, black cumin, mustard, cumin), and more! "
6 large eggs, separate egg white whites until pale and thick, but not dry. Beat in the egg yolks, Curry
from yolk, room temperature sugar, milk, vanilla, flour and baking powder. 1 whole chicken, skin and fat Put all the chicken pieces in a large bowl and add the green
2 cups (400g) sugar Preheat oven for 30 minutes at 350°F (175°C). Butter only removed,washed with water and cut onions, tomato, bell pepper, pimento peppers, turmeric
1/2 cup (125ml) whole milk the bottom of two 13x9x2-inch Pyrex pans lightly, leaving a into medium-sized pieces powder, 2 tablespoons curry powder, 1 teaspoon ground
1 to 2 teaspoons pure vanilla ¼-inch border that remains ungreased. Do not butter the 2 green onions, chopped geera, 1 teaspoon anchar massala, salt, and black pepper.
extract (depending on personal sides of the Pyrex so the cake can “climb” up the sides of 1 Roma tomato, diced Mix together and marinate for 10 minutes.
preference) the Pyrex as it bakes. 1 bell pepper, diced Heat canola oil over low-medium heat in a deep pot and
2 cups (240g) all-purpose flour, Pour the batter into the prepared Pyrex pans and smooth the 4–6 pimento peppers (your then add the onions. Sauté for 4 to 5 minutes until the onions
sifted top. Bake for 25 to 30 minutes or until golden brown and a preference) start to turn brown. Before the onions turn completely brown,
3 teaspoons baking powder toothpick inserted into the center comes out clean. Transfer 1/2 teaspoon turmeric powder add the garlic and cook for 1 to 2 minutes longer. Once
pan to a rack to cool slightly. 5 tablespoons Chief Trinidadian the onions and garlic are brown, stir in 2 tablespoons curry
Cream Make the cream: In a large measuring bowl, beat three egg curry powder (this is an authentic powder, 1 teaspoon geera, 1 teaspoon black anchar masala.
3 egg yolks yolks. Whisk in the condensed milk, evaporated milk, and Trinidadian blend of spices made Allow the onions, garlic, and spices to infuse the oil for about
2 10-ounce cans sweetened con- only in Trinidad.It contains coriander, 1 minute or until it reaches a slightly grainy texture and starts
whipping cream.
densed milk turmeric, cumin, fenugreek, salt, to stick. Don’t panic, just continue to mix it.
Using a skewer or a toothpick, poke holes about ½-inch
2 12-ounce cans evaporated milk fennel, spices & chilies) Add the marinated chicken into the pot and be sure to coat
apart all over the cake. Run a knife around the edges of the all the pieces with the curry paste. Increase heat to medium-
2 cups whipping cream 2 teaspoons roasted ground geera
cake to loosen from the sides of the pan. Pour the cream high heat then mix gently and allow the chicken to cook for
(cumin)
mixture evenly over the cake, about a cup at a time, allowing 2 teaspoons black anchar masala about 5 minutes or until it starts to stick to the pot. Toss in
Meringue 5 to 10 minutes for it to soak in before adding more. (coriander, tumeric, cumin, fenugreek, the diced potatoes (the potatoes should still be hard and will
1 cup (200g) sugar Make the meringue: In a small pot, simmer the sugar, water, salt, spice, chilies ) continue to cook after adding the milk in the next step) for
1 egg white and lemon juice until it caramelizes. Slowly fold into the 2 teaspoons salt another 2 minutes.
Water, enough to cover the sugar beaten egg-white and continue folding until cool. Once the 1 teaspoons ground black pepper In a measuring cup, stir in the water to the coconut milk
Lemon juice drops (to taste) consistency is thick enough to spread on the cake, cover the 4 tablespoons canola oil powder until combined. Add the liquid to the pot and cook
cake with meringue. 1 yellow onion, diced for (let the pot simmer) about 25 minutes, stirring the pot
Cover the cake with foil or plastic wrap and refrigerate for 6 cloves garlic, crushed and every 5 to 7 minutes.
at least 2 hours or up to 24 hours. chopped Once the meat is thoroughly cooked and the gravy has
1 pack (50g) Graces’ Coconut Milk reached your desired consistency, serve with rice or roti.
Powder
NOTES 2 Yukon gold potatoes, peeled and NOTES
medium diced
1 cup water

64 65
🇹🇹 A DISH FROM TRINIDAD AND TOBAGO A DISH FROM TRINIDAD AND TOBAGO

MAKES UP TO 4 SERVINGS

Carne Vin Alhaes

(Garlic Pork)
Wayne Quintal (BA '76 UTM)
COOK’S NOTE
" The recipe is traditional and significant to people of Portuguese ancestry in the areas that saw significant The remaining cooled liquid from After 5 days, remove the pieces of pork from the glass
migration from the Portuguese island of Madeira, such as Trinidad and Tobago, Guyana, St Vincent and the pot can be used to create a sort container and discard the remaining marinade. Place the
the Grenadines and Antigua. of seasoned lard for subsequent pork into a large pot over low heat and simmer the pork
The original author of this recipe grew up in a household that prepared this dish based on the tradition of use with the Garlic Pork. in its own liquid. Bring the pot to a boil and gently stir the
his grandparents who migrated to Trinidad in the late 1800’s. This recipe remains loyal to the ingredients meat, checking to ensure that the pieces of pork do not
and measurements from 130 years ago, but has been modernized in some ways. Electricity, refrigeration Strain the liquid to remove any burn or overcook and disintegrate in the pot. This is the
and potable running water didn’t exist when my ancestors migrated from Madeira, and they have certainly last opportunity to add additional peppers, garlic, or salt
solids and place the strained liquid
made life much easier for cooking! "
in a container in the refrigerator. to the pork.
Once fully cooled the semi- When the pieces of pork are all cooked, (after approximately
Carne Vin Alhaes solidified fat will separate from an hour) remove them from the pot and place them onto
4.75 kg pork leg or belly, deboned Cut the pork into chunks that are approximately 7x7 the rest of the liquid. Scoop the large trays to allow them to cool.
2 liters distilled white vinegar (for centimeters wide and 3 centimeters thick. In a large bowl, rendered fat into a new container, Enjoy the cooked and cooled Garlic Pork. To store the
cleaning the meat) clean the pork with the distilled white vinegar by pouring discarding the remaining liquid, pork, make sure the pork is at room temperature before
2 cups (700g) peeled garlic cloves approximately 600ml of the vinegar into the bowl and and store it in the refrigerator. placing it into smaller glass or plastic containers and place
3 cups fresh Portuguese thyme carefully rubbing the pork. Place the cleaned pork into it in the refrigerator.
leaves another large bowl and dispose of the used vinegar. Repeat For the best reheating results,
10 Scotch Bonnet peppers with this cleaning process 2 more times. warm the pieces of Garlic Pork in
seeds removed (or to taste) Using a blender, mince the garlic, thyme, peppers, and salt a toaster oven, spreading some of
8 tablespoons salt (or to taste) together to a medium-fine consistency with the apple cider the ‘lard’ on it to retain moisture
3 liters apple cider vinegar vinegar, thus creating the marinade. Taste test as you go and give it a nice crisp.
to determine the preferred amount of seasoning. Pour the
marinade into a large bowl. Add the pork to the marinade
and mix.
Using a large pot spoon or ladle, cover the bottom of a
10-liter jar with a few centimeters of marinade. Gently place NOTES
pieces of pork into the glass container to cover the bottom
and create a layer. Pour more marinade over the layer of
pork to cover it. Continue to interchangeably stack the layers
of pork and marinade, eventually ensuring that the last layer
of pork at the top of the glass container is properly covered
by the marinade. Avoid packing the pork too tightly.
Cover the bottle with a clean, non-metallic cover. A few
layers of cling wrap, properly secured with twine will work.
Leave sealed and allow the pork to marinate in a cool dry
place away from sunlight for 5 days.

66 67
 A DISH FROM GUYANA

MAKES 5 TO 6 SERVINGS

" I grew up eating a variety of curries: pumpkin, fish, spinach, shrimp, or okra and dahl... and, with them,
I would always have my mom’s Sada Roti.
Sada Roti is a plain flat bread that is made as an accompaniment to many Guyanese dishes. It’s not
like the softer and flakier traditional Guyanese roti that you might have tried before. Instead, it’s a
more robust and rustic bread. As a child, sometimes we would eat it hot off the oven with homemade
strawberry jam. Now that I’ve grown up, it’s perfect for a vegetarian dinner. Sada Roti and pumpkin is my
favourite! My kids also love this roti, and my daughter has become quite good at rolling perfect rounds
with the dough. "

Sada Roti
4 cups (480g) all-purpose flour Mix the flour, baking powder, butter, and salt by hand or
1 tablespoon baking powder with a stand mixer. Add water gradually until the dough
1 tablespoon butter or margarine, stops sticking.
room temperature Take the dough and cut it into pieces slightly larger than a
Pinch of salt golf ball. Shape each piece into a round ball. Roll out each
Water as required, room piece into flat circles.
temperature Heat a pan over medium-high. Toast each side of dough for
a few seconds or until light brown.
Place the toasted sada roti on a plate and heat it in the
microwave for about 30 seconds or as long as it takes to
swell and pop.
Serve with anything!

NOTES

🇬🇾
PERFECT ROLLS: Sheliza Ibrahim's
daughter rolling the dough.

COOK’S NOTE
Don’t worry if the dough doesn’t
swell, even though that’s the best
SADA ROTI part. Be sure not to leave it in
the microwave for more than 45
seconds.

Sheliza Ibrahim (HBSc '01 UTM) 71

🇬🇾 A DISH FROM GUYANA A DISH FROM VENEZUELA
🇻🇪
Metemgee Cheesy
Ongelle-Lise Burnett (HBSc '16 UTM) Plantain Empanada
MAKES 6 SERVINGS Manuela Ramirez Naranjo (HBSc '19 UTM)
MAKES 4 EMPANADAS
" I was born and raised in Georgetown, Guyana. My maternal grandparents were East Indian (Granny)
and African (Granddaddy) and I grew up eating a lot of Indian, African and Creole foods. Metemgee " These empanadas are a twist from the usual corn empanada, a famous street food in Venezuela. I
is a one-pot meal, that was brought to Guyana by enslaved Africans and we served it at our family created this healthier twist by adding plantain and oat flour. Empanadas are normally served at parties
gatherings. My Granny would usually make it for Emancipation Day, Aug 1, or whenever my Granddaddy as an appetizer, but my family and I enjoy them on their own or as a side dish! "
requested it. It’s made with root vegetables such as plantains, cassavas, eddoes, sweet potatoes, all
cooked in seasoned coconut milk. It is also often paired with salted fish and boiled eggs topped with
duff (steamed dumplings). Empanada
This meal is bound to bring you happiness... and it’s a good excuse to take an after-meal nap. " 125g ripe plantain (roughly half of Boil the plantain for 10 minutes. Remove them from boiling
a medium plantain) water and mash them up. Set aside.
Metemgee 110ml of water In a large bowl, combine the water, salt, and sugar. Mix
1 packet (240g) salted boneless Prepare the fish: The night before cooking the Metemgee, 1/4 teaspoon salt well. Add the Harina Pan, oat flour and mashed up plantain.
fish soak the salt fish overnight in warm water to rinse off excess 1 tablespoon sugar Mix them together to form a dough.
2 tablespoons oil salt. 60g Harina Pan Divide the dough into four even pieces and shape each
4 cloves garlic, minced Cook the provisions: In a large pot, over medium heat, add 50g oat flour piece into a ball. Coat each piece in oil.
3 shallots, sliced the oil. Cook the fish, garlic, shallot, onion, tomato, and 2 tablespoons of oil for coating Place a ball of dough between two sheets of plastic wrap.
1 yellow onion, sliced thyme until the fish begins to turn golden brown. Add the the empanadas Roll out the dough into a circle roughly 10 centimeters in
1 tomato, sliced coconut milk and water to the pot. Add the provisions (sweet 150g shredded queso fresco diameter. Remove the top plastic wrap and liberally add the
5 sprigs fresh thyme potatoes, eddoes, plantains, cassava) and wiri wiri pepper. queso fresco to the center. Using the bottom sheet of plastic
2 400ml cans coconut milk Cover the pot and boil for approximately 45 minutes or until wrap, fold the bottom half of the dough over the top half.
3 cups (750ml) water the provisions are fork tender. Use an empty bowl to trim the edges of the dough.
2 sweet potatoes, peeled and Make the duff: In a mixing bowl, add the flour, margarine, Using your fingers, ensure that the edge of the dough is
chopped into 2-inch pieces sugar, baking powder and water. Using your hands, mix sealed.
2 eddoes, peeled and chopped the dough until it forms a firm ball. Divide the dough into 6 There are two ways to cook empanadas:
into 2-inch pieces equal logs. To air fry, freeze the empanada for at least 30 minutes. Add
2 ripe (yellow) plantains, peeled Assemble the metem: Nestle the boiled eggs among the another coating of oil and air fry at 390°F (198°C) for 15
and chopped into 2-inch pieces provisions. Add the duff on top of the eggs. Cover the pot to minutes.
1 cassava, peeled and chopped steam the duff for 15 minutes To pan fry, heat oil in a pan and fry the empanadas for 3 to
into 2-inch pieces To serve, pile a bit of everything on your plate with lots of 5 minutes or until golden brown.
2 whole wiri wiri pepper or any hot gravy.
pepper
Duff (Steamed Dumplings) NOTES
2 cups (240g) all-purpose flour NOTES
1 tablespoon margarine, room
temperature
1/4 cup sugar
2 tablespoons baking powder
3/4 cup (187ml) water
8 boiled eggs, shells removed

72 73
THANK YOU
to all our
contributing
UTM alumni!