To celebrate World Day for Cultural Diversity, some of our Amazonians at AWS in EMEA have shared their favourite recipes from their homelands.
- Pasta – Rigatoni or Spaghetti (10-12 min cooking time)
- 1 yolk per person
- Grated Pecorino – 150g or as much as you like (alternatively Parmesan, remember to add salt to the boiling water but only if you are using Parmesan. Don’t use salt if you are going to use Pecorino)
- Ideally “Guanciale” or Bacon is fine as well – 50g per person
- Olive Oil (Piermarco’s olive oil if possible)
- Black Pepper
- 1 pot, 1 pan, 1 bowl needed
- When water is boiling put the pasta in a saucepan.
- Take a egg yolk and mix it with grated pecorino in a large bowl, add black peppers and make sure the result is creamy enough.
- Grill the Guanciale in a pan with olive oil and make sure the oil is very hot when you take out the pasta from the boiling water.
- Drain the pasta and add in the bowl with the cream made of yolk, grated pecorino and black pepper.
- Add the bacon and hot olive oil.
- Mix everything and add on top the last portion of grated pecorino.
If you are using parmesan and bacon, add salt in the boiling water. Put as much pecorino (or parmesan) as you like and make sure the oil is hot enough as it will cook the yolk and create a creamy carbonara.
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling:
- 100g butter, softened
- 140g icing sugar, sifted
- Drop of vanilla extract (optional)
- Half a 340g jar good-quality strawberry jam
- Icing sugar, to decorate
- Mini Eggs used in photo to decorate
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- Bake for about 20 mins until golden and the cake springs back when pressed.
- Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
- Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
- Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
- Rice - 1/2 cup
- Water to Boil Rice - 1 cup water
- Oil - 1 tbsp
- Salt to Taste
- Green Chili Whole - 2 finely chopped
- Turmeric Powder - 1/2 tsp
- Curry Leaves - 6 to 7
- Coriander Leaves for garnishing
- Chana Dal (Bengal Gram) - 1/2 tbsp
- Peanuts - 12 to 15
- Mustard Seeds - 1 tsp
- Lemon Juice - 1 tbsp
- Ginger Chopped - 1/2 tbsp
- First rinse and soak rice for 15 minutes.
- After this boil water and cook rice for about 15 minutes. Do not overcook, if there is excess water left strain the rice. Keep aside.
- Start with tempering add oil in a pan let it heat up.
- Once oil is hot add mustard seeds, chana dal and roast till little bit brown.
- Now add peanuts, green chili, ginger fry for 10 seconds.
- Add turmeric powder and saute.
- Add boiled rice, salt, and lemon juice mix and saute for about 1 - 2 mins.
- Garnish with coriander leaves.
This recipe is very easy and quick to make. The texture of rice should be grainy when boiling. Try not to overcook rice for this recipe. Personally, I like to have this with some yogurt just to cool down the heat.
- 400g dried codfish
- 1.5kg potatoes
- 4 garlic cloves
- 250ml olive oil
- Bay leaf
- Salt and pepper
- Dry white wine
- Cook soaked and soften cod for about 30 mins.
- Take cooked cod out of water (preserve water) and clean it from skin and bones, and shred larger chunks.
- Take deep dish and heat he half of the oil and sauté part of shredded garlic.
- Peel potatoes and cut in leaves.
- Stack potatoes in the pot over garlic to cover the whole surface.
- Take the chunks of fish and spread over potatoes. Use fine cut parsley, garlic and pepper over the fish.
- Continue to stack layer of potatoes, fish and spices, until you use all the fish and potatoes.
- Potatoes need to be the final layer.
- Use the remaining oil, water that you used to cook cod and wine, and carefully pour over the layers in the pot.
- Cook for 60 mins over low to medium heat.
- Do not steer the contents just shake from time to time while cooking.
- Before serving garnish with fresh parsley.
You can change the ratio of fish and potatoes as you like, or how much fish you want to invest. This dish was prepared from the 15th century and is an irreplaceable Christmas eve dish.
- Green Beans 1kg
- Butter 20g
- Flour 20g
- Beef Stock 200ml
- Sour Cream 250g
- Dill 1 tbsp
- Black Pepper
- Apple Cider Vinegar
- Bring water to boil and add some salt.
- In the meantime remove of both ends of the green beans and cut them into bite size pieces of 2.5 cm or 1 inch.
- Boil green beans until crisp.
- Strain the green beans and quickly cool under cold water to stop the cooking process
- Melt butter in a saucepan and stir in the flour to create a roux. Keep stirring some time, you want a very light browning only. Keep temperature medium low and avoid browning of the roux.
- Pour in the hot beef stock onto the roux and vigorously combine with a whisk to avoid clumping.
- Cook for 5 mins.
- Stir in the sour cream.
- Add cooked green beans.
- Bring to a brief boil.
- Add the dill.
- Add salt and pepper to taste.
- Round off taste with a few spritzes (maybe 1-4 tsp) vinegar.
You can have this dish with Austrian “Kartoffelpuffer” very similar to hash browns.
It is also a side dish to the famous “Tafelspitz” in combination with boiled potatoes.
Instead of apple cider vinegar, I recommended to use a speciality vinegar called “Hesperidenessig” instead.
- 500g oyster mushrooms (or any mushrooms available)
- 3 tbsp olive oil
- 1 ½ tbsp chicken seasoning mix
- 6 shallots
- 3 garlic gloves
- 3 tbsp plain flower
- 200ml dry white wine
- 500ml vegetable stock
- 1 tsp Dijon mustard
- 1 tsp Herbes de Provence
- 200g green beans (trimmed ends)
- A small handful of fresh chives (10g)
- A large handful of fresh flat-leaf parsley (20g)
- 250ml single cream
- Salt and pepper
- Sliced home-made bread (or any bread available)
- Slice the oyster mushrooms into 1cm strips. Pour 2 tbsp of olive oil in a casserole pan over medium-high heat, then add the mushrooms, stir in the chicken seasoning and fry for 15 mins, or until the mushrooms are crispy. Remove from the heat, place the mushrooms onto a plate and keep onto a side.
- Peel and chop the shallots and garlic. In the same pan, pour 1 tbsp of olive oil over medium heat, then add the shallots and garlic. Fry for 4 mins, stirring occasionally. Stir in the flour and fry for 2mins, then very slowly pour in the white wine, stirring quickly to prevent the flour from clumping together and using the wine to deglaze the pan. Simmer for 2 mins, and then stir in the stock, Dijon mustard and Herbes de Provence. Add the green beans to the pan. Simmer for 10 mins, until the beans are cooked.
- Meanwhile, chop the chives and pick the parsley leaves from their stalks, then roughly chop the leaves. Add the cooked mushrooms, most of the parsley leaves and the single cream to the pan, and cook through for 2 mins. Season to taste with salt and pepper. Top with the chopped chives, the remaining parley leaves and freshly ground pepper, and serve alongside the sliced home-made bread.
BROTH: Bring water to a boil in a saucepan over medium heat, add:
• 1/2 onion
• 1 carrot
• 1 chicken breast
• 1 corn
• Herbs (coriander branches, bay leaf, thyme)
OVEN: Preheat the oven to 190 °C. Add all ingredients below until they are half burned (black). Open the oven and stir with frequency. In the last minutes, raise the temperature to 200-220 °C to burn a little more.
• 12 ripe tomatoes
• 1/2 onion
• 4 cloves of garlic
• Put the ingredients in a baking dish and season with salt, pepper and olive oil
(All this process will take 40-60 mins. Be patient)
ACCOMPANIMENTS: Chicken: Sauté 1/2 onion, red bell pepper and garlic in a frying pan with vegetable oil (without flavour) over medium-high heat until well cooked and is half dry. Add the breast crumbled, salt, pepper and a teaspoon of brown sugar. Stir very well until the chicken has absorbed all.
• Shelling the corn from the broth
• Avocado in squares
• Grated cheese
• Chips (unflavoured)
• Jalapeños / peppers
SOUP: Blend the content from the oven and add little by little the liquid from the broth until the mixture have the desired consistency, blend as you go. You may not need all water from the broth.
- Transfer to a saucepan over low-medium heat
- Pour the shelled corn and half of the chopped cilantro
- Salt and pepper to taste
- Add a teaspoon of brown sugar
- Spicy to taste
- 200g of Spaghetti pasta
- 25 cherry tomatoes (preferably both yellow and red)
- 200g diced tomatoes
- 1 eggplant/aubergine
- 150g of burrata (1 small burrata)
- 2 cloves of garlic (or garlic powder / oil / paste – more info in “Method”)
- 20 leaves of basil
- Salt, pepper, olive oil, sugar
It will take you about 45 mins to make this dish, or a bit less if you have a helper! It is important not to rush and to treat all ingredients gently. I suggest you to read the whole recipe before starting to cook, as there are a few variants suggested.
Steps 1 and 2 can be done concurrently.
Prepare the eggplant tartare (30 mins)
- Wash the eggplant, remove the tip (whether to peel it or not is up to you, I don’t).
- Cut it in half along its length and bake the two pieces in the oven at 180 °C for about 20 mins until soft (it can take less or more time depending on the size of the eggplant).
- Once out of the oven, remove the seeds. Alternatively, you can also boil (less taste) or grill (stronger taste) the eggplant, instead of baking it.
- On a cutting board, with a knife dice the eggplant until it becomes a tartare (not a paste) and set it aside.
- On a cutting board make a little bit of fresh garlic paste out of a garlic clove: with the side of the knife press down the garlic, then cut it very finely and repeat until you have a fine paste. Alternatively, you can also use garlic powder, garlic oil or commercial off-the-shelf garlic paste, depending on taste and time.
- Cut a few leaves of basil into pieces.
- Add the garlic paste, the just cut basil, some salt and 1 and a half tablespoon of olive oil to the eggplant tartare. Set it aside.
Prepare the cherry tomatoes for the tomato sauce (10 mins)
- Boil about 1 liter of water and prepare a bowl of ice cold water on the side.
- While the water is heating, wash your cherry tomatoes. With a knife make a small X on the tip of each tomato. Put all cherry tomatoes into boiling water for about 1 min.
- After the tomatoes have boiled, put them into ice cold water for 1 to 2 mins, until you can easily peel their skin off. Peel all cherry tomatoes.
- Place your tomatoes in a bowl and season them with salt, oil, a little bit of pepper, half a clove of garlic, and a few leaves of basil, mixing gently.
Cook the pasta and prepare the sauce (20 mins)
- Boil about 2 litres of water in a large pot. While you wait for the water to boil, you can go on with the tomato sauce.
- Put about 2 tablespoons of oil and a clove of garlic in a large pan (will be adding the pasta to it next) on medium heat for a couple of mins. Add the diced tomatoes, the cherry tomatoes and a couple of leaves of basil. Sprinkle a tablespoon of sugar on the tomatoes: this will take away some of the acidity from the tomatoes. Simmer for 10 to 15 mins, adding hot water from the pot with pasta as you see the sauce drying up. Keep the sauce warm.
- When the water is boiling add 20 gr of salt, and then put the pasta in.
- When the pasta is “al dente”, that is, almost ready (this should take from 8 to 10 mins in boiling water, depending on the pasta producer), you can strain it.
- Remove the clove of garlic from the pan.
- Put the pasta in the pan with the tomato sauce. Mix it for 2 to 3 mins, so that the pasta finishes cooking by absorbing some of the sauce.
Putting it all together (5 mins)
- Get two plates and lay a layer of eggplant tartare on the bottom. Then, gently place the pasta on top.
- In a plate, cut open the burrata in half and gently place it on top of the two dishes.
- Garnish with some basil leaves and a bit of olive oil.
"I chose this dish because of its truly diverse and inclusive nature, given the vast diversity in India with various cuisines, this specific patty is common amongst several communities of people. It is inclusive because it is gluten free and suits most vegetarians and is vegan friendly."
- White tapioca pearls (not boba J) ½ cup,
- Mashed Potato ½ cup,
- ½ inch ginger finely chopped,
- 1 rocket green chilly finely chopped,
- ½ tsp cumin seeds,
- 1 tbsp coconut flour or free from flour / GF friendly flour you use,
- 1 tsp lime juice,
- ¼ tsp salt,
- Oil to deep fry.
- White Tapioca pearls are derived from Cassava root so its predominantly starchy, it is generally advisable to wash and strain them to remove excess starch so these pearls don’t turn gelatinous / sticky.
- In a bowl, add 2 – 3 cups of room temperature water / cold tap water and add ½ cup tapioca pearls and rinse them – use your hands to rinse them and drain out the water, you could repeat this for up to 3 times or until the water runs reasonably clear.
- Once rinsed and drained, measure and add ½ cup water and soak tapioca pearls for about 4 hours. At the end of three hours, these tapioca pearls would have absorbed all the water and must be soft to touch.
- Pick a few and press them between your thumb and index finger and check if you are able to mash them, if not allow them to soak through. Caution: if they don’t get soft they are unsafe to deep fry.
- In a bowl, add the mashed potato, chopped ginger, chillies, GF friendly flour, cumin seeds, salt, lime juice and soaked tapioca pearls - mix them together to form a soft dough that you are able to pull apart and make patties.
- The patties should be approx. ½ inch in thickness – neither too thick nor too thin. If the patties are too thick they wouldn’t cook through when you fry, if they are too thin they may disintegrate in the oil.
- Heat oil in a frying pan, stick in a chop stick to see it they sizzle (or circa 350 - 370°F), slide in one or two of the patties carefully and fry them on both sides until you see a golden brown colour and crispy texture, in the next batch add more patties depending on the size of your pan, overcrowding could slow down cooking and/or would leave you with partially fried patties.
If you are unsure about non-sticky tapioca pearls, don’t worry all you need to make sure is that they are soft to touch, non-stickiness depends on the type of pearls and processing it underwent. Try to get them rinsed several times, the non-stickiness is to get a pearly texture for the patties which is a nice to have! But safety is most important when you deep fry so please ensure the pearls are mashable as they are prone to pop whilst frying if not.
- 1000g plum tomatoes, ripe, cut in halves
- 50g green peppers
- 40g onions
- 70g cucumber, partially peeled
- 1-2 garlic clove
- 30g vinegar
- 1 tsp salt
- 50 - 100g (Spanish) extra virgin olive oil
- 8 ice cubes /250g very cold water
It couldn’t be easier. Chop tomatoes, green peppers, onions, cucumber, garlic. Blend everything together with the vinegar, salt, olive oil and ice cubes (or cold water), full speed for 3 min aprox, and refrigerate for 1 hour or more. Serve cold. It will make your summer.
- If you want your Gazpacho a little bit thicker, add 150g of yesterday’s white bread (it has to be hard), from the beginning.
- If you like toppings, prepare tomato, green pepper and onion chopped in little cubes.
For the filling:
- Potato – 2
- Carrot - 1
- Peas – 1 cup
- Onions Sliced Crosswise – 1
- Green Chilli! (Optional) sliced – 1
- Turmeric – a pinch
- Salt as required
- Cashews – few
- Curry Leaves (Optional)
- Coriander Leaves (Optional)
- Pancake for rolling
For the Dosa's:
- Semolina (a.k.a., Sooji Rava) – ½ cup
- Rice Flour – ½ cup
- All purpose Flour – ¼ Cup.
- Pinch of Salt
Making the filling:
- Boil the vegetables (Potato, Carrot and Peas) that would be 80% cooked.
- Add oil in the frying pan in medium heat, add Sliced Onions, Green chillies and salt – let it get cooked for few mins.
- Add a pinch of Turmeric Powder.
- Add the boiled vegetables and let it cook for few more mins.
- Add Cashews, Coriander and Curry leaves (optional).
- Mix all the above ingredients by adding water and make a batter with flowing consistency.
- Heat the pan to medium, pour the above batter and make it like a pancake , once cooked – this will be Dosa / Rava Dosa.
- Add the Masla Stuffing from (Part 1) on top of the Dosa and add some oil as required.
- Enjoy your masala dosa!
- If you get Dosa Batter ready made you can just do Step 2 and 3.
- A good side would be chutney (Coconut / Tomato)