The Book of Recipes from Recipes Around the World

Posted on 16/04/2012 by Vinicius Carossini

Hello guys! Greetings from Brazil!!!!

We are very happy, very pleased, very thankful in executed this project. As a result of all efforts of this project, we would like to present the final report: the Book of Recipes from Recipes Around the World. Click here to download it.

As it was written on the book, that book of recipes contains 70 recipes from 38 Rotaract Clubs placed at 5 continents (Africa, America, Asia, Europe and Oceania), 26 districts of Rotary International (1460, 1913, 2220, 2420, 2430, 2440, 2450, 2482, 3080, 3132, 3140, 3271, 3790, 4300, 4390, 4460, 4540, 4640, 4690, 4855, 49,30, 4970, 5010, 6060, 7030 and 9810) and  20 countries over the world (Argentina, Australia, Azerbaijan, Bolivia, Brazil, Bulgaria, Croatia, Denmark, Egypt, India, Pakistan, Palestine, Peru, Philippines, Russia, Spain, Trinidad and Tobago, Turkey, Uruguay and the USA).

We hope that all you that participated (sending recipes, reading the recipes on this blog or on facebook or on twitter, liking our facebook fanpage, showing it to your friends, seeing the pictures and videos on youtube)  could get a little bit of all these places and, maybe, it could help to promote an understanding of all these cultures.

There are some recipes that I will publish here and if you want to, you can send me your recipe and I will publish it here. Maybe, in the future, we can get the second version of that book of recipes.

All participants (with recipes) are described on the page Rotaract Partners. From RAC Ribeirao Preto Norte, a huge thanks to all this RACs.

See you on next project,

Vinicius Carossini
Director of International Services
Year 2011-2012

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Recipe from Bolivia: Locro Carretero

Posted on 01/04/2012 by Vinicius Carossini

At last, but not least, we share the Locro Carretero.

Rotaract Club of Grigotá, in district 4.690, tell us that this recipe is common in Bolivia and has many variations over the countries of South America. Now, let’s see the bolivian Locro Carretero style.

Ingredients

  • 2 Lt. water
  • ½ kg of dried beef, chopped into medium pieces
  • 1 medium onion
  • 1 cup rice
  • 1 Teaspoon of oregano
  • 6 eggs
  • Salt and seasonings to taste
  • Yuca (manioc or cassava) coarsely chopped 1 (can be replaced by chopped green plantains).

 

Directions

  1. In a saucepan of boiling water Place all ingredients together (except the oregano), season and cook for 20 minutes.
  2. A few minutes before removing from heat, lower the heat to medium, add the eggs very gently one by one and let set.
  3. Remove from heat and add the crumbled oregano, rest 5 minutes and serve.
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Recipe from Bolivia: Fricassee

Posted on 31/03/2012 by Vinicius Carossini

Another main course from the Rotaract Club of Grigotá, district 4.690.

This is a Fricassee in bolivian style.

Ingredients

  • 2 tablespoons oil
  • 1 kg of pork, preferably rib, cut into 16 pieces
  • 1 cup white onion finely chopped
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground black pepper
  • 1 teaspoon of crumbled oregano
  • 4 cloves roasted garlic, peeled and finely chopped
  • 1/2 cup of soaked yellow pepper, minced (1/2 kilo in pods)
  • 1 tablespoon of salt or to taste
  • 1/2 cup of finely chopped green onion
  • 8 cups of boiling water
  • 1/2 cup of bread crumbs to thicken

Directions

  1. In the container in that will be prepared the fricassee, put two tablespoons of oil and fry the pieces of pork ribs until golden brown.
  2. Then add the onion, cumin, pepper, oregano, garlic, yellow pepper , salt and green onions.
  3. Mix very well leaving it brown a little and add eight cups of boiling water.
  4. Cook until the meat falls a little off the bonefor at least two hours. Ensure to preserve the amount of initial liquids, increasing some water if necessary.
  5. Shortly just before serving, thicken with a half cup of dry bread crumbs (if desired).
  6. Serve in bowl with enough broth, accompanied with a baked potato and white corn also cooked.
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Recipe from Bolivia: Cuñape (Bolivian Cheese Bread)

Posted on 31/03/2012 by Vinicius Carossini

Greetings! Today we will share a bolivian appetizer: Cuñape. The Rotaract Club of Grigotá, district 4.690, Bolivia sent it to us. It seems very wonderful. Let’s taste!

Ingredients 

  • 1/2 kg of cassava starch
  • 1 1/2 pounds cream cheese
  • 1 tablespoon sugar
  • 3 tablespoons milk

Directions

  1. Grate cheese or in a container, add the tapioca starch, sugar and a little milk until it forms a sticky mass.
  2. Knead the dough on a table sprinkled with starch until thoroughly homogeneous, after making small balls and place on a form.
  3. Bring up the oven until golden brown balls.
Categories: Appetizers | Tags: , , , | 1 Comment

Recipe from Bolivia: Sonso

Posted on 30/03/2012 by Vinicius Carossini

This is Sonso, a tradicional appetizer from Rotaract Club of Grigotá, district 4.690, Bolívia.

It’s very easy to prepare. Below you can see all pictures from each step of the recipe.

Ingredients

  • 1 kg. cassava
  • 2 cup cheese
  • 1 tablespoon oil
  • Wooden rods

Directions

  1. The cassava Cook, grate cheese the fresh
  2. Add the grated cheese and divide into portions
  3. Form medium balls and prepare in form of cylinders, placing a wooden rod.
  4. Heat the griddle to make steaks or put directly over the fire.
  5. There is nothing better than eating a good “Sonso Of cassava” with a cup of black coffee

 

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Recipe from Bolivia: Majadito Camba

Posted on 30/03/2012 by Vinicius Carossini

This is a classical recipe from the bolivian orient, called “Majadito Camba”. It was sent by Rotaract Club of Grigotá, district 4.690, Bolivia.

 

Ingredients

  • 1 kg. Beef jerky
  • 2 cups Rice common
  • 6 cups water
  • ½ cup oil
  • 1 pc. chopped onion
  • 1 pc. red pepper
  • 2 Tomato, peeled and chopped
  • 3 Clove garlic, minced
  • 2 Tbsp. achiote seeds
  • 3 Fried banana (Mature-Sweet Plantains)
  • 6 egg
  • Salt and black pepper
  • Tail chopped green onions (scallions, green onions)

 

Directions

  1. Soak the jerky in water and wash or change water as often as necessary, so that excess salt out.
  2. Cook the jerky in a pot with water, boil until cooked and tender.
  3. Draw, hitting with a meat mallet until about shredding or crumbling.
  4. In the water where they cook the jerky, add rice and salt, if necessary.
  5. Cook over medium heat until thoroughly cooked, always careful not to dry. In a small saucepan, bring half the oil.
  6. Add the shredded jerky and fry until golden brown, remove from heat.
  7. In another pan put the remaining oil, add the onion, bell pepper and saute and add the tomatoes and then pour achiote or urucú water.
  8. Cook for 5 minutes add a little water or broth to cook the jerky, then add it to the rice pan, mixing everything: meat, vegetables, rice (it should not be dry).
  9. Sprinkle with chopped green onion tail and serve with a fried egg on top and two slices of fried plantain.
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Recipe from Bolivia: Chilli Tongue

Posted on 29/03/2012 by Vinicius Carossini

This is the Chilli tongue, from Rotaract Club of Grigotá, district 4.690, Bolivia.

Enjoy it!

Ingredients

  • 1 beef tongue (1 kg or so)
  • enough water to cook the tongue
  • 1 cup tomato, peeled and finely chopped
  • 2 cups chopped white onion in thin sticks
  • 1 cup shelled green peas
  • ½ cup oil
  • ½ cup ground cayenne pepper
  • ½ cup parsley, finely chopped
  • ½ teaspoon ground cumin
  • 1 teaspoon crumbled oregano
  • ½ teaspoon ground pepper
  • 4 cups broth or water
  • 1 tablespoon salt or to taste

 

Directions

  1. Before starting to cook the tongue, hit on a Fuller or mortar to make it soft and easy to peel.
  2. Place a pan of water over high heat.
  3. When boiling add the tongue and let cook for two hours more or less, until soft.
  4. Remove the tongue of the pan, let cool, peel the thick skin that covers it.
  5. Then cut it into thin slices. In a pan put oil.
  6. Place over high heat.
  7. When hot add the onion. Let it brown.
  8. Then add the tomato, pepper, parsley, cumin, oregano, pepper, peas, broth, and finally the salt.
  9. Mix well and cook another hour or so, until you no longer notice the onion and peas are cooked thoroughly.
  10. The preparation should be dense. Put thr sliced ​​tongue on the previous preparation, mix and let it boil a little bit until the tongue takes the flavor of the sauce.
  11. Serve with one potato per person, and grained rice.
  12. Place the uncooked sauce on top.
Categories: Main Courses | Tags: , , , , , , , , , , , | 1 Comment

Recipe from Turkey: Ashure

Posted on 29/03/2012 by Vinicius Carossini

Fellows, I would like to show you a delicious dessert: Ashure (Noah’s Pudding), from Rotaract Club of Osmangazi, from district 2.440, Turkey.

About this dessert,

“Ashure (in Turkish: Aşure) or Noah’s Pudding is a Turkish dessert that is made of a mixture consisting of grains, fruits and nuts. It is served during the first month of the Islamic calender, Muharrem, on the Tenth of Muharrem, or the Day of Ashure. “Ashura” means “tenth” in Arabic. Ashure is a part of the culinary tradition of Turkey as well as many of the surrounding countries, and Christian and Jewish cultures as well as Muslim share similar versions under a variety of names.

Traditionally, Ashure is made in large quantities to commemorate the ark’s landing and is distributed to friends, relatives, neighbors, colleagues, classmates, etc. without regard to the recipient’s religion or belief system as an offering of peace and love. Ashure was traditionally made and eaten during the colder months of the year as it is calorie rich fare, but now it is enjoyed year-round.

Ashure pudding does not have a single recipe, as recipes vary between regions and families.”

So, do you wanna see this?

Read more »

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Recipe from Russia: Okroshka

Posted on 08/03/2012 by Vinicius Carossini

Hi everybody! On March 8th, we celebrate the International Women’s Day! So we want to thank and congratulate all women in world, and mainly the women in Rotary, Rotaract, Interact.

So, a different recipe today! This one was sent by Rotaract Club of “Baikal-Eco”, in district 5.010, Russia and it’s called Okroshka.

Do you wanna see? Let’s go.
Ingredients     

  • 1.5 litr bread kvass
  •  4 hard-cooked eggs,
  •  10 oz (300 gm) boiled beef
  •  several green onions
  •  2-3 radishes
  •  2 fresh cucumbers
  •  3 boiled potatoes
  •  1-2 tbsp sour cream
  •  1 tbsp sugar
  •  mustard
  •  salt

Read more »

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Recipe from Palestine: Musakhan

Posted on 07/03/2012 by Vinicius Carossini

Yeah guys! You read well. This recipe came froma Rotaract Club in Palestine, the Rotaract Club of Ramallah, in district 2.450.

And, as Daniela said:

“Greetings to all! Here is another Middle Eastern/Mediterranean recipe from the newly established Rotaract Club of Ramallah, District 2450. Musakhan is one of the most traditional Palestinian main dishes, prepared with the special bread Taboon and the sumac spice. And the most fun about musakhan – although it is a main dish, it is eaten with hands!”

So, let’s see it!!!

Ingredients:

  • 4 pieces of Taboon bread
  • 2 chickens (cut in half)
  • 1 kg onion
  • almonds
  • pine nuts
  • sumac
  • 2 cups olive oil
  • salt
  • pepper
  • allspice

For the Taboon bread:

  • 2 cups white flour
  • 2 cups whole wheat flour
  • 1.5 tablespoon yeast
  • 1 tablespoon salt
  • 1.5 cups warm water
  • 1 tablespoon poppy seeds (optional)

Read more »

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