A Taste of Teva

Art Direction / Design: Studio Michal & Dekel, Anna Lukashevsky
Recipe Editor: Chef Ayelet Latovitch

Photography: Osnat Ben-Dov
Stylist: Rotem Nir
Inside covers: Image Bank, Visual
Production: Orly Topel-Sharir / Kol-Miney Hafakot
Editorial Production and Management: Ayala Miller
Editorial Production Co-ordinators: Aviva Magal, Rachel Yehezkel
Teva - Corporate Communications Department
December 2005
All rights reserved
A Taste of Teva
The Teva Global Cookbook
The Teva Global Cookbook
ingredients preparation
..
Running in the Family
Holidays
Family Gathering
Tradition
Landscape and Colors
Creating
Love and Memories
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. .. / ...l . '
A Taste of Teva is the culmination of the culinary excellence and creativity of Tevas people around
the world. Like any other project we undertake at Teva, it was led by global leaders with strong
local inuence and enjoyed the participation and cooperation of many gourmets willing to share their
personal recipes with all of us.
I am condent we will all be able to enjoy this international collection of recipes. This kind of worldwide
collaboration and shared experience is what makes Teva a great place to work.
To start off, here is Teva's Recipe for Success
Preparation time: 105 years
Number of servings: 14,000 (recipe may be doubled)
1 world
1 generous serving of leadership
1 dash of innovation
1 heaping spoonful of operational excellence
1 full cup of strategic discipline
1 portion of good health
Note: Generic ingredients may be
substituted for brand name products.
December 2005
1. Mix all ingredients together, taking special care to integrate
vertically, until mixture is smooth in consistency, with a global
edge.
2. Allow to rise (mixture may double in about 4 years), and grow with
strategic depth (ingredients will be quite flexible and open to
change). Although its complexity will increase as it grows, sprinkle
with high-quality, well-aged leadership and talent, and blend in
professional skills and devotion to reach a balanced and
successful result.
3. Garnish with focus on customers and patients, and serve to a
healthier world!
Israel Makov, President & CEO
preparation ingredients
'.
From the moment that Adam and Eve lost Paradise forever, just to taste a perfect, forbidden
fruit, food has had great power over us. Who hasnt experienced the flood of memories and
associations that the scent of a favorite childhood food can unleash? Who, suffering a
miserable cold, hasnt longed for a grandmothers special soup, with its profound and
mysterious healing properties? In dark winters or sad moments, who hasnt turned to those
always reliable comfort foods? And what holiday would feel complete without the particular
foods - prepared in just this or that specific way - that tell us for sure its time to celebrate?
Food can remind us where we come from; and it can make us at home wherever we are. It
can help us to delight a friend or to woo the one we love. Food, in short, is much more than
physical sustenance for those of us fortunate enough to have it in abundance.
Around the world, the foods we eat may differ, but the feelings we associate with them are
always connected to the places they come from and the people weve shared them with -
their personalities and peculiarities, their camaraderie and conversation. The Taste of Teva
project was designed to help the Teva family get to know each other better, to share our
personal tastes and stories, our cultural similarities and differences. Colleagues from around
the world took the time to send in their favorite recipes - some of these recipes are complex
and elaborate while others are surprisingly simple, and it was difficult to choose which recipes
to publish in this cookbook. But in every case, what we find here is much more than a list of
ingredients and instructions - the memories, stories, family and cultural traditions that
accompany these recipes truly make them food for the palate and the soul.
This book was cooked up for you by Tevas Corporate Communications Department with
special thanks to Aviva Magal and Rachel Yehezkel. We want to thank all of you, around the
world, who shared your recipes - and through them, a bit of yourselves.
We hope you will enjoy reading about and preparing these delicious dishes, which will bring
A Taste of Teva into your own kitchen.
Ayala Miller, Director, Corporate Communications
Israel Makov
Pickled Olives / 15
Elika Pechov
Roll Soup / 16
Shelly Cahlon
Kikote Soup / 18
Zipi Hershkovich
Marinated Fish / 19
Hila Weil
Chicken Breast with Tomatoes / 20
Adriana Sabats Herrera
Mole Poblano / 21
Margaret Veale
Cajun Chicken / 22
Omar Lara Hdez
Mushrooms in Garlic Chili Sauce / 23
Hadas Perlstein
Pasteliko - Spinach Pie / 24
Kim Morrell
Nannys Perogies / 25
Ayde Cardenas Arias
Capirotada / 26
Kathy Jackson
Goofy Cake / 27
Sabine Weil
Cinnamon Waffle / 30
Joyce Hawkins
Nut Roll / 31
Annette Mattiuz
Shoo Fly Pie / 33
preparation
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Stage 1:
Fresh olives
Water
Salt - 1 tbsp for each cup water
Stage 2:
2 unpeeled lemons
6 garlic cloves
fresh hot pepper
1. Crack the olives by tapping a knife with a hammer or make a cut
in them. Place in a bowl and cover with water. Keep for five days.
Change the water every day.
2. On the sixth day, place the olives in a jar, press them down
and add a 10% saline solution*. Ensure that the jar is airtight.
Instead of the jar, you can use a plastic Coca Cola (or other
carbonated drink) bottle that can be hermetically sealed.
3. Store the jar for at least 2 months in a cool, dark place.
4. It can be preserved in the sealed container for up to two years.
Once it is opened, transfer the olives to a jar and add the lemons,
garlic and pepper.
* To make saline solution: After filling the jar with olives,cover them
with water. Pour the water out to a measuring jug. Add 1 tbsp of
table salt for each cup / 225 ml / 7 fl. oz. of water and mix well
until the salt completely dissolves in the water.
I was born to a family that worked in agriculture and loved it. I was very close to continuing the family tradition, since I
studied in an agricultural high school and completed my undergraduate degree in agriculture at the Hebrew University.
Although I chose another path, my love for agriculture has remained. My garden at home boasts an assortment of fruit
trees, including 3 olive trees, each of which is over 100 years old. In my youth, I helped my grandmother pickle olives and
now my grandchildren help me. Every year, we pick and preserve olives according to the family recipe.
'l
ISRAEL MAKOV / President and CEO, Teva Pharmaceutical Industries Ltd. / ISRAEL
makes 1 liter jar ingredients
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I chose this soup that my grandma, mother and I cook, and which my daughter has also tried to make. This dish isnt
linked to any anecdote. For me, its just a symbol of a special Christmas Eve dinner and childhood memories. I hope
people in other areas will also enjoy it.
' .
ELIKA PECHOV / Key Account Manager, Business Unit Hospital and Specialities,
Teva Pharmaceuticals CR / CZECH REPUBLIC
2 medium-sized carrots, finely chopped
1 parsley root, finely chopped
small celeriac, finely chopped
2 heads cauliflower, broken into florets
50 g / 2 oz wild mushrooms - best fresh
3 garlic cloves, minced
1.5 L / 2 pints water
2 tbsp butter
2 tbsp flour
Salt, pepper
Soup flavoring
Parsley or chives, finely chopped
Roll:
1 egg, separated
Handful plain flour
5 tbsp milk
Oil for frying
1. Put the vegetables, mushrooms, garlic and water in a large
saucepan. Season and bring to a boil.
2. In the meantime, prepare the roux by melting the butter, adding
the flour and frying until golden, with constant stirring. Remove the
vegetable broth from the heat and, after about 5 minutes, mix in
the roux so that the soup is not too thick. Carry on cooking.
3. Preparing the roll: Put the egg yolk in a bowl with the plain flour,
milk and a pinch of salt. Mix it together until a runny dough is
formed. Beat the egg white to stiff peaks and fold it into the batter.
Put some oil in the frying pan and form some roll patties using a
ladle, then fry them on both sides.
4. In a bowl, dice the roll, pour on the soup and sprinkle on finely
chopped parsley or chives.
serves 4
This recipe has been in my family for several generations. It is a very special soup that warms the body and soul. It is
primarily served in the fall and winter (because it also prevents the u). It is especially suitable for spicy/hot food lovers.
' .
SHELLEY CAHLON / Administrative Assistant, Human Resources, Teva Abic / ISRAEL
serves 6
cup / 110 ml / 4 fl oz oil
smoked fish (Ringa)
2 hot green peppers, coarsely cubed
garlic head, minced
tbsp hot paprika
1 tbsp tomato paste
7 cups water (pour the water into
the saucepan gradually)
tsp ground turmeric
1 tbsp ground caraway
tbsp soup powder
1 tbsp flour
1. Heat the oil in a medium saucepan and lightly fry the fish. Add the
pepper and cook for an additional minute.
2. Mix the garlic, paprika and tomato paste and add it to the
saucepan. Add cup water and wait for it to boil. Add 5 cups
of water and wait for it to boil again. Add the turmeric, caraway
and soup powder.
3. Meanwhile, mix a cup of water with the flour. When the soup boils,
add the flour and water to the saucepan and mix until smooth.
Wait another minute and a half and remove from the stove.
Bon apptit!
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This dish originates in Eastern Europe. Whenever it is served, it takes me back to the days when I was a little girl standing
next to my grandmother, peering into the pots and watching her hands while she prepared the sh. Afterward, my
mother prepared the dish and she passed the recipe on to me. This sh recipe has become a hit in our family.

|...l .
ZIPI HERSHKOVICH / Bookkeeper, Accounting Department,
Teva Pharmaceutical Industries Ltd. / ISRAEL
2-3 salted fish (of the Herring variety)
Water, to soak the fish
About 3 cups of water for boiling
(the amount of water depends on
the number of fish)
6-7 bay leaves torn
10-11 allspice peppercorns
1 tsp sugar, to taste
1 white onion, sliced into rings
1 tbsp vinegar, to taste
1. Soak the fish in cold water (separately) for 3 hours and change
the water at least once. Pour out the water once the soaking is
complete.
2. Boil the 3 cups of water in a saucepan, remove from the heat
and add the bay leaves, English pepper and sugar. Mix until sugar
dissolves. Once the water has cooled, add the onion rings and
vinegar.
3. Slice the fish and add them to the water when it is almost cold.
The fish milk also has a vital purpose: Pour it into a bowl with a
pinch of sugar and use a wooden spoon to crush and blend it.
Place the mixture into the fish water, thereby making it thicker.
4. Store in the fridge for a day and a half to two days, preferably in
a glass jar.
makes 1 liter jar
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My husband is the cook and baker in our home. Our children know that the Sabbath meals are prepared by Dad, not
Mom. My husband inherited his love for cooking from his mother - my mother-in-law - and she encouraged him to feel
at home in the kitchen from an early age - chopping, mixing, frying and baking.
The Weils have a family cookbook containing recipes collected by aunts, friends and neighbors. All of the recipes
focus on ease of preparation, the availability of the ingredients in every home and the pleasure derived from cooking
and eating. This recipe is no exception - this is an ideal recipe for a religious family because it is cooked on a Sabbath
hotplate. It can be made shortly before Sabbath, using ingredients that are always at home. Placed it on the hotplate
before the Sabbath candle lighting ceremony, and the succulent, aromatic chicken can be enjoyed after coming home
from synagogue. That is why I chose this recipe - it is so easy that even a person like me, who does not cook at all,
can enjoy preparing it successfully.
.. /. .. .. ..l 1'
HILA WEIL / Researcher, R&D Project, Teva Pharmaceutical Industries Ltd. / ISRAEL
4 chicken breasts
cup flour (enough to flour the chicken
breasts)
Oil for frying
4 tomatoes
2 garlic cloves
1 bunch parsley
1 to 1 cups dry white or red wine, to taste
1. Flour the chicken breasts and fry lightly until the flesh is sealed
(the breast turns white). Place the chicken breasts in a Pyrex dish.
2. Chop the tomatoes, garlic cloves and parsley.
3. In the same frying pan that was used to fry the chicken, lightly fry
the tomatoes and garlic.
4. Add the chopped parsley and wine to the pan and stir briefly, until
a sauce is formed.
5. Pour the tomato sauce over the chicken breasts.
6. There are two cooking options for this dish:
a) Cover the dish with aluminum foil and place on the Sabbath
hotplate for about one hour, or:
b) Cover the dish with aluminum foil and bake on the middle rack of
preheated oven at 150 C / 300 F, for 15 minutes.
serves 4
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ADRIANA SABATS HERRERA / Public Relations and Communications Manager,
Lemery S.A. de C.V. / MEXICO
serves 7
8 Ancho chilis
15 Mulatto chilis
2 Pasillas chilis
Ground clove, cinnamon & pepper
2 tbsp toasted sesame seeds
fried bolillo (bun)
1 fried tortilla
1 onion, fried
3 cloves of garlic, fried
3 large ripe tomatoes
1 Chipotle chili
1 large chicken, cut into 6
1 onion, coarsely chopped, for broth
2 sprigs parsley
1 cup lard
50 g / 2 oz almonds
50 g / 2 oz raisins
1 tsp sugar
bar chocolate
1. Toast and remove seeds from the chilis, devein and soak in salted
water overnight.
2. Strain the chilis and grind them with the spices, sesame seeds,
bolillo, fried tortilla, onion and 2 cloves of garlic. Set aside.
3. Fry the tomatoes, peel and remove the seeds. Grind them in the
blender with the Chipotle chili.
4. Cook pieces of chicken in water with onion, parsley, 1 clove of
garlic until you get a good broth. Remove chicken from broth
and pat dry.
5. In a large pot, fry the chicken in lard. Once the pieces are golden,
add the ground tomato. When the chicken starts to dry, add some
broth and once it starts to dry again, add the ground chili along
with the almonds, raisins and salt. Let it fry a little more and add
broth. Let it boil until the chicken is tender. If necessary, add water
or broth. Add sugar and chocolate and let it boil a little more.
My aunt Anita, whose Mole Poblano is simply delicious, taught me this recipe when I was a child.
Special new recipe, said mother-in-law. Unfortunately she forgot the Cajun spices. She was mortied. Never mind, it
stopped her criticizing my Yorkshire puddings for a while.
MARGARET VEALE / Reception & Communications Coordinator,
Engineering & Site Services, Teva UK Limited / UK
serves 4
4 chicken breasts, skinless
1 pot (small) fat free plain yoghurt
loaf of wholemeal bread, made into
breadcrumbs
4 tsp Cajun spices
1. Preheat oven to 190 C / 375 F.
2. Coat the chicken in yoghurt and sprinkle with spices. Coat with
breadcrumbs.
3. Roast on a lightly oiled tray in the oven for 25-30 minutes. Serve
with new potatoes and green vegetables.
... ..
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I chose this because, although it is easy to prepare, it has been a custom in my family, going back to my wifes great-
grandmother. This dish can only be enjoyed once a year, since the main ingredient, mushrooms, grow outdoors. In my
hometown, this kind of mushroom is known as a Chili mushroom and it is harvested on the hills during the summer.
|... . . . ..
OMAR LARA HDEZ / Quality Assurance Inspector, Sicor de Mxico / MEXICO
2 kg / 4 lb chili mushrooms
100 g / 3 oz peeled garlic cloves
kg / 1 lb Guajillo chili
onion
Water
4 tbsp oil
cup finely chopped onion
1. Clean the mushrooms by peeling the skin around the stem. Wash
them with plenty of water. Cut them as if you were pulling the
petals off a flower. Put some water to boil. Once it is about to boil,
put in the mushrooms along with 6 cloves of garlic and let them
boil until tender.
2. Cut the chili, take the veins out and soak in hot water for 15 minutes.
3. Grind the chili, the rest of the garlic cloves and the chunk of onion
with water.
4. Heat the oil in a pan and saut the chopped onion and the
strained mushrooms over low heat. Add the ground chili and let it
cook. Stir moderately from time to time. Serve hot.
serves 10
My grandmother and mother used to make this dish on weekends or for holiday occasions. I also prepare it for my family
and they really love it. It has now become unique to our family since we never saw anyone else prepare it. All our friends
love it too and it is the star at every social occasion. Sometimes we are surprised by the quick rate in which it is
eaten, we make fun of the records broken and the whole occasion is very joyful. The reason I like this dish very much
is because it reminds me of the warmth, laughter and joyfulness of my family.
'. ... '
HADAS PERLSTEIN / Global QA Auditor, Global Regulatory & QA, Teva Abic / ISRAEL
500 g / 1 lb puff pastry
500 g / 1 lb spinach, chopped
(use only fresh spinach)
200 g / 7 oz Feta cheese, crumbled,
or any other white salty cheese
4 tbsp vegetable oil
1 egg, lightly beaten
1 tbsp sesame seeds
Baking sheet, greased
1. Preheat oven to 190 C / 375 F. Divide the dough into three equal
portions. Roll out each portion into a thin leaf.
2. Mix the spinach, cheese and vegetable oil. Place
of the
spinach-cheese mixture on each piece of dough. Roll the
pastry over the filling and place pastries on the baking sheet.
3. Brush each pastry with the egg and sprinkle sesame seeds on top.
Make small cuts in the pastries and bake uncovered in the middle
of the oven for 20 minutes until golden brown.
Bon apptit!
serves 12-24
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There is an art to making Perogies that can only be learned through generations of show and tell. My grandmother,
Nanny, was a Slovak immigrant and a wonderful cook who never used a measuring cup or spoon. During visits to
her house, we would often spend the entire day making my favorite childhood dish, Perogies. Perogies were served at
Christmas and Easter and reected the peasant diet on which my grandmother was raised - potatoes. My grandmother
and I would pinch 400-500 potato/cheese dumplings fried in butter and onion over the course of a day. After she
passed away, I tried, mostly unsuccessfully, to duplicate her recipe of my childhood favorite. However, after a great deal
of trial and error, I have come as close as I can to the avor that I knew as a child and I am teaching my children the art
of making Perogies.
I guarantee you will not know when to stop eating them!!!

/...,
',
KIM MORRELL / Executive Neurology Sales Representative, Teva Neuroscience / USA
makes 100 perogies
Dough:
(Double recipe)
6 cups / 850 g / 2 lb flour
1 tbsp salt
3 eggs, lightly beaten
1
cups / 375 ml / 12.5 fl oz water

Filling:
3 lbs / 1.5 kg potatoes,
peeled and cooked, should still be hot
1 lb / 450 g sharp Cheddar cheese, grated
stick / 55 g / 2 oz butter
cup fresh dill, finely chopped
For serving:
1 onion, chopped
1 stick / 110 g / 4 oz butter, melted
1. Dough: Sift the flour into a large bowl. Make a well in the center
and add salt. Add the eggs to the flour. Add a little water while
mixing, until all water is used up. Place dough on a floured surface
and knead until smooth, about 15 minutes.
2. Roll out a piece the size of a baseball to about 8 inch thick. Dip a
glass in flour and cut circles of dough. Remove circles to another
surface for stuffing. Repeat until all dough is used.
3. Filling: Mix all filling ingredients together when potatoes are still
hot. Let filling cool (or make one day ahead) before stuffing.
4. Place a teaspoon size amount of filling in the center of each
circle. Fold in half and pinch ends to form half moon shaped
pockets. Make sure no stuffing is caught between the pinched
edges, or the dumplings will open during boiling.
5. Bring a large pot of salted water to a boil and boil 20-30 perogies
at a time until they float to the surface.
6. Drain in a colander. Continue steps 3, 4, 5 until all perogies are
stuffed. Melt the butter in a large frying pan. Add the onion and
cook until butter and onion begins to brown. Add the perogies
and fry, 20-30 at a time. Repeat until all perogies have been fried.
< 2
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This is a recipe that has been passed down from generation to generation in my mothers family. It is a dessert that we
eat during Holy Week, when celebrating an important event (birthdays, anniversaries, etc.), or when we simply feel like
eating something delicious.
..l.
AYDE CARDENAS ARIAS / Coordinator, Human Resources, Sicor Latinoamerica / MEXICO
serves 4
4 bread rolls (Bolillos)
2 large tomatoes, cut into quarters
onion
2 bars of Piloncillo (unrefined sugar),
or 90 g / 3 oz palm sugar
3 sticks of cinnamon
1 clove
4 black whole peppercorns
1 Serrano chili, sliced
3 cups of water
100 g / 3 oz raisins
250 g / 8 oz Parmesan cheese
100 g / 3 oz chopped nuts
1. Slice the rolls into thick slices and brown in oil or butter.
2. In a large saucepan, boil tomatoes, onion, sugar bar, cinnamon,
clove, peppercorns, chili and water for 7 minutes, until it thickens
a little. Push through a sieve to a thick sauce.
3. In another receptacle, soak the bread slices in the sauce.
4. In a fireproof dish, place a layer of golden bread that has been
soaked and sprinkle with raisins, nuts and cheese, then put in
another layer of bread and repeat the process.
5. At the end, refrigerate, and in 10 minutes it is ready to serve!!!
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My Great-Grandmother would often make her special snack cake when company dropped in unexpectedly. She knew
the recipe by heart. Since the cake was prepared in a baking pan, she would whip it up while a fresh pot of coffee
was brewing. Many guests were quite shocked to see her mix vinegar with cocoa. If anyone questioned her about it,
she would smile and say It will be ne, youll see. She was delighted when people who were hesitant to try this Goofy
Cake would ask for seconds. Any leftovers were always a welcome treat for her grandchildren. This rich chocolate cake
was served in a variety of ways depending on what toppings she had on hand. It was most often served sprinkled with
confectioners sugar. Occasionally, fresh fruit, whipped cream or frosting was used. This easy-to-make cake is moist
and delicious served warm or cold.
Great-Grandmother passed the recipe to my mother. Mom made it as an after school snack or quick dessert. When I left
home, Mom gave me a copy. I have made it often over the years and my kids love it. Both of my sons have copied the
recipe and made it for themselves, so the tradition of making Goofy Cake will continue.
, .
KATHY JACKSON / Assistant Auditor, Finance, Biocraft-Teva / USA
serves 20
1 cups / 220 g / 7 oz all-purpose flour
3 tbsp cocoa powder
1 cup / 220 g / 7 oz sugar
1 tsp baking soda
tsp salt
1 tsp vinegar
5 tbsp melted butter
(vegetable oil may be used)
1 cup / 225 ml / 7.5 fl oz water
1. Preheat oven to 180 C / 350 F. In a 22.5 cm / 9 x 9 inch baking
pan, sift together the flour, cocoa, sugar, baking soda, and salt.
Spread this mixture evenly around the pan.
2. In the center of the pan, pour the vinegar, the melted butter and
water. Mix thoroughly.
3. Bake for 25 to 30 minutes. Top with sifted confectioners sugar,
whipped topping, fruit or frosting.
This is great served warm or cold.
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Cinnamon Wafe is a traditional recipe that has been in our family since 1900. It is traditionally made on a gas-stove
with a cast-iron wafe iron, but earlier, in the days of my ancestors, it was made on a wood and coal stove. Since my
father died 28 years ago, my mother was in charge of keeping the tradition. 11 years ago, when my husband and I got
a gas-stove, she gave me her cast-iron wafe-iron, so that now it is I who have to make packs of cinnamon wafes for
the entire family every year at Christmas time.
Please note, that they are very very delicious, and it's wonderful when the whole house smells like cinnamon.
..... u.
SABINE WEIL / Assistant Marketing & Sales, Teva Pharma GmbH / GERMANY
serves 8-12
330 g / lb melted butter
550 g / 1 lb sugar
5-6 eggs
3 tbsp ground cinnamon
1 lb / 750 g flour
1. Mix all ingredients in a bowl to a firm dough. Cover and refrigerate
overnight.
2. Form a lot of little balls from the dough, put them in the waffle-iron
and you get the very delicious cinnamon waffles.
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Family traditions were handed down from family to family in the little coal mining town where I lived, next door to my
grandparents house for the rst eight years of my life. I can still smell the hot breads and pies being baked in my
grandmothers oven. What a wonderful experience to be able to go back to that time; life seemed so much simplier.
This nut roll recipe was handed down from my great grandmother. She was originally from Hungary and had brought
many of her bread recipes with her to America. Our family continues to make this bread during Easter and Christmas.
/. '
JOYCE HAWKINS / Sr. Director, Shared Services, Human Resources,
Teva Pharmaceuticals USA / USA
serves 20
14 g / oz dry yeast
cup / 2 fl oz / 55 ml warm water
cup / 115 g white sugar
cup / 115 g butter
4 egg yolks
4 cups / 600 g / 20 oz white flour
2 tsp salt
Nut Filling:
4 egg whites
4 cups / 500 g / 16 oz chopped walnuts
cup / 115 g sugar (half brown, half white)
1 stick/ 110 g / 4 oz melted butter
1. Dissolve yeast in cup of warm water, leave for about 15 minutes
until frothy.
2. In a large mixing bowl, cream sugar and butter together, until light
and fluffy. Add eggs to creamed mixture one at a time while
beating. Sift in flour and salt. Add yeast mixture to bowl and mix.
Place in greased bowl, cover and refrigerate overnight.
3. Filling: Place egg whites in a bowl and beat until frothy. Mix in
remaining filling ingredients.
4. Divide dough to 5 parts. On a floured surface, roll out each dough
part to a 25 x 30 cm / 10 x 12 inch rectangle. Spread 5 of the nut
filling on dough and roll up. Repeat with remaining dough. Recipe
should make about 5 rolls. Seal edges, cover with towel and place
in a warm spot until dough rises or about for an hour, whichever
comes first.
5. Preheat the oven to 180 C / 350 F. Place rolls on a greased oven
tray and bake for 45 minutes. Brush with melted butter, if desired, in
the last fifteen minutes before the roll is done. Place on rack to cool.
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My heritage is Pennsylvania German. When the German people emigrated from Europe, many settled in the rich farmlands
of Pennsylvania. Both of my parents can trace their ancestry to German roots. My mother still speaks Pennsylvania
Dutch, a dialect of German and in fact, her parents rarely spoke English in the home.
A favorite dessert of the Pennsylvania Germans is Shoo Fly Pie. It is said that it became so popular because the
ingredients were easily transported and did not spoil on the long journey across the Atlantic Ocean. Legend has it that
the unusual name came from the fact that the pies were often put on an open windowsill to cool after baking. The pies
are very sweet and naturally attracted ies which had to be shooed or chased from landing on them.
The recipe I am sharing is one that has been handed down for several generations. My mothers shoo y pies are well-
known, at least in the small community that she lives in! Whenever there is a bake sale for the church, everyone knows
that my mothers pies will be there. They always sell fast and she now gets orders in advance because often they sell
immediately. If you are familiar with the old Dinah Shore song Shoo Fly Pie and Apple Pandowdy you now know what
it means! Enjoy the recipe.
. , '
ANNETTE MATTIUZ / Associate Director, Analytical Research and Development,
3 unbaked pie shells - 20 cm / 8 inch
(you can substitute 2 deep dish pie shells)
Crumb:
2 cups / 360 g / 12 oz flour
1 cup dark brown sugar
cup / 110 g / 4 oz butter or margarine,
softened
1 tsp cream of tartar
A pinch of table salt
Liquid Part:
2 cups / 450 ml hot water
1 cup / 225 ml mild molasses, or half mild
molasses and half dark corn syrup
1 cup dark brown sugar
1 egg, beaten
1 tbsp flour, sifted
1 tsp baking soda
1. Preheat oven to 180 C / 350 F. In a large bowl, combine all
ingredients for the crumb part. It is usually easiest to mix using
your hands. Mix until the crumbs are of an even consistency.
Set aside.
2. For the liquid part: In a separate bowl, combine the hot water,
molasses and dark brown sugar. Stir until the sugar is dissolved.
Add the beaten egg, flour and baking soda.
3. Into the bottom of an unbaked pie shell, pour a portion of the
liquid to approximately 1 cm / inch. Cover with crumbs and
then alternate liquid and crumbs until both are consumed.
Note: The pies will have a liquid consistency.
4. Bake, in the center of the oven, until golden brown and a toothpick
inserted into the center comes out clean (approximately 45-
60 minutes). Allow to cool. (Cooling on an open windowsill isnt
necessary!) Enjoy with a good cup of coffee.
serves 18-24
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Jeremy Debling
Irish Soda Bread / 37
Zsoltn Haig
Grandmas Cabbage Soup / 38
Ana Mara Ziga Reyes
Mexican Fried Shrimp Taquitos / 39
Laura Lai
Steamed Fish / 40
Rachel Bart
Chicken with Mango Salsa / 41
Eoin Kenneally
Spiced Beef / 42
Nurith Sara Kharilkar
Mutton/Chicken Patties / 43
Ermenegildo Restelli
Stuffed Capon Neck / 44
Pnina Cohen
Cheese Kreplach / 45
Esther Castro Castillo
Pan de Muerto - Dead Mans Bread / 46
Antonio Greco
Pitta Scilata / 48
Ginette Dumoulin
Christmas Doughnuts / 49
Tamar Solomin-Oren
Orange Spiced Hamentaschen / 51
Franca Caterina Ponzio
Mummy Claras Rice Cake / 52
Amit Kapoor
Kheer / 53
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This recipe for Irish Soda Bread comes from my wifes family. There are many variations to the basic recipe, depending
on the region of Ireland you are from. My wifes family comes from County Clare on the Western coast. This recipe has
been passed down from mother to daughter for many generations. The bread is simple to make and delicious. It is
different from some other breads, in that no yeast is used and the bread doesnt rise as other breads do. Our family
enjoys this item at traditional get-togethers such as Christmas and Easter, as well as on days like St. Patricks Day. My
wifes bread has become very popular within our church community and is more and more in demand. She has supplied
bread for the past two St. Patricks Day dinners / dances held by our Church. During this time, I have returned home from
work to nd the home permeated with the smell of freshly baked bread and our kitchen resembling a bakery production
line. Only stay out from under my wifes feet and keep your hands off the loaves until its time to eat. My father-in-law has
yet to learn this, despite the numerous whacks to his hands.
The bread is best served with copious amounts of butter and fresh from the oven or toaster so that its nice and warm.
Having said this, the bread is great however it is served.
!. l. /.l
JEREMY DEBLING / Formulation Scientist, Pharmaceutical Development,
Novopharm / CANADA
2 cups whole wheat flour
cup bran
1 tbsp sugar
1 tsp baking soda
2 tsp baking powder
2 cups / pint buttermilk (or soured milk)
Oven tray, greased
1. Preheat oven to 180 C / 350 F. Mix all dry ingredients together.
Add buttermilk and shape into a round loaf. Transfer to the
prepared oven tray.
2. Using a knife, make a cross in the top of the loaf.
3. Bake for 45 minutes.
serves 6
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For the past 20 years, since I got married, the rst course of every meal on Christmas Eve in my family is this special
soup. This recipe has a decades old tradition in the family, and it is passed down from mother to daughter.
It is not a typical Christmas recipe, since in the circle of my friends and acquaintances nobody else makes it, preferring
beef or sh soup. I dont exactly know how this tradition developed, but since we love this soup and treasure the
traditions of our ancestors, I hope that my daughter will also cook this for her family for Christmas.
..l..
.''., .
ZSOLTN HAIG / Administrative Worker, Injection Plant,
Human Pharmaceutical Works Inc. / HUNGARY
kg / 18 oz sauerkraut
150 g / 5 oz smoked sausage (kielbasa)
(vegetarians can leave this out)
30 g / 1 oz dried mushrooms
1 tsp soup base
Salt, to taste
Rntshoz:
2-3 tbsp olive oil
2 tbsp flour
1 tsp ground paprika
About 1 cup / 250 ml / 8 fl oz water
1. Wash the sauerkraut. If the strips are too long, chop them a little.
Wash the sausage and the mushrooms.
2. Put the sauerkraut in a 2 litre cooking pot, along with the
mushrooms and the sausage. Put enough water in it so that
there is a two-inch space left at the top of the pot, then add
the soup base.
3. Bring to a boil and continue cooking on low heat for 30 minutes.
4. Make the rnts: heat the oil, add the flour, and brown until it
has a beige color. Then add the paprika and pour in water. Stir
constantly until it boils, then immediately add to the soup, and
keep cooking for about 15 minutes. Salt to taste and serve hot.
serves 3
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serves 3-6
My mother used to prepare this recipe only on special occasions and holidays such as Christmas Eve, New Years Eve
and Easter. She tasted this recipe when she visited her best friend in Veracruz. Her friend taught her how to prepare this
delicious recipe and my mother passed the recipe on to me. This recipe is very special to my mother, because it reminds
her of an old friendship and, for my family, it is a delicious tradition.
|.. l .. ..
ANA MARA ZIGA REYES / QA Inspector, Quality Assurance, Lemery Biotech / MEXICO
1 kg / 2 lbs shrimp, washed and cleaned
kg / 1 lb tomatoes
1 onion
3 garlic cloves
kg / 8 oz celery
1 tbsp parsley, fresh or dried
1 tbsp butter
1 tbsp aromatic herbs (thyme, bay leaf)
1 tbsp chopped coriander
Salt
30 pc small tortillas
(made of corn or wheat flour)
cup / 110 ml / 4 fl oz vegetable oil
1 lettuce, washed and chopped
1. Chop finely, separately, the shrimps, tomatoes, onion, garlic,
celery and parsley.
2. Melt butter in a frying pan. Add the tomatoes, onion, garlic and
celery and cook for 5 minutes. Add the shrimps and cook for 5
minutes more. Add salt and herbs to taste. Allow to cool.
3. Spread a small quantity of the shrimp mixture in each tortilla, roll
each tortilla up to make a taquito (roulade like).
4. Heat the oil in a frying pan and fry the taquitos, turning them over
from time to time until they are golden brown.
5. Finally, serve three taquitos in a dish with some lettuce.
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Chinese New Year is one of the most celebrated events for Chinese all over the world. On Chinese New Years Eve,
the celebration usually starts with a big banquet of at least 8 to 10 homemade dishes, family reunion time followed by
reworks at midnight. It has been an important tradition to include a sh dish on the New Years Eve banquet, because in
Chinese tradition the phrase having sh has the same pronunciation as the phrase having extra. So having sh at the
New Years Eve dinner symbolizes the good luck of having extra of everything that one will need in the coming new year.
..l .
LAURA LAI / Quality Assurance Associate, Quality Operations, Novopharm / CANADA
1 (900 g / 2 lbs) fresh water fish
3 tbsp oil
4 spring onions,
cut to thin matches - 7cm each
1 piece (50 g / 2 oz) fresh ginger root,
cut to thin matches - 7 cm each
2 tbsp soy sauce
1 tbsp oyster sauce or other flavor sauce
(optional)
1. Cook the whole fish in the microwave on high for 5-8 minutes
(the time may vary with different microwaves).
2. Use medium heat to warm the cooking oil in a frying pan (or wok).
Add the sliced spring onions and ginger root, stir fry for about
30 seconds. Add soy sauce and oyster sauce. Mix them well
(if the sauce gets too thick, add 1 tablespoon of water, then mix).
3. Gently put the cooked fish into the mixed sauce and spread
the mixed sauce evenly on the fish. Cook for about 40 seconds.
Carefully turn the whole fish to the other side, spread the mixed
sauce and cook for another 30 seconds.
4. Serve while it is warm.
Note: Before the invention of the microwave oven, the fish was
steamed in boiling water. Now the cooking technique has
improved, but the dish is still called Steamed Fish.
serves 2-4
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I thought of submitting this recipe on Israel's Independence Day while taking in the smells of barbecues all around me.
This day is basically National Barbecue Day in Israel, where everyone takes out the grill, nds a strip of grass or beach
and eats MEAT.
When I say nds a strip of grass, you wouldnt believe that people sit and have barbecues on the side of the road,
next to parking lots... anywhere and everywhere! It is a tremendously fun day, on which friends and family meet, eat
and celebrate. I am actually a transplanted Israeli (originally from New York) and while I like to barbecue, the amounts of
kebab, steaks, ribs, hamburgers and hot-dogs that Israelis eat on Independence Day can be overwhelming. So I tone
it down a little with grilled chicken. But the mango and cilantro add avor that, to me, is completely Israeli - a colorful
combination that is also characteristic of this country.
.. .. |.., ..
RACHEL BART / Assistant General Counsel, Legal Department,
serves 6
6 clean chicken breasts
cup red wine
3 tbsp honey
1 tsp crushed fresh ginger
1 tsp crushed fresh garlic
cup olive oil
2-3 large mangos
1 bunch (about 1 cup) fresh cilantro
1 red onion
cup balsamic vinegar
1. Marinade: Combine red wine, honey, ginger, garlic and
olive oil. Add the chicken and marinate (the longer - the better,
but even an hour or two is fine).
2. Salsa: Chop the mangos into small cubes (about 1 cm / inch).
Chop the cilantro and red onion. Mix the mango cubes, the
cilantro, the red onion and the balsamic vinegar in a bowl. Let sit
about 30 minutes.
3. Grill the chicken (on an outdoor grill is best, but you can broil in the
oven too). Put one piece of chicken on each plate and top with
plenty of salsa.
Note: Vegetarians can replace the chicken with thickly sliced tofu -
prepare the same way.
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Spiced Beef is a traditional Irish dish normally eaten only at Christmas time. Its served alongside turkey and ham. Its very
Moorish and after you have eaten the rst slice you cant help but want more and more. Although it serves ve people it
soon disappears from the serving plate.
I have had it every single year since I can remember and it doesnt feel like Christmas without it. The smell instantly
brings me back to being at my grandparents house, when everyone would eat together on Christmas day, and having
nearly 20 people in their house meant we were never short of fun and excitement. The smells and sounds emanating
from the kitchen always seemed to slow down time and ve minutes felt like twenty. Everything we had was homemade
or bought from the local butcher. There was very little supermarket shopping and, compared to what we eat today, it
always seemed much tastier.
l /
EOIN KENNEALLY / Sales Coordinator, Sales and Marketing, Teva UK Limited / UK
3 kg / 7 lb even sized piece of topside beef
2 tsp ground cloves
2 tsp milled black pepper
2 tsp allspice
2 tsp cinnamon
2 tsp mace and saltpeter
2 tbsp black treacle
2 tbsp brown sugar
1 cup salt
Cold water to cover
1 bottle Guinness
1. Combine all the ingredients except the beef, water and Guinness.
2. Place the beef in a bowl and cover with the mixture. Rub the
mixture into the beef - youre really looking for the beef to be
entirely covered by all the spices that will infuse the meat. Store
the beef in the fridge for a week. Rub it once or twice a day.
3. Tie up the meat into a good shape and place in a pan. The pan
will have to be quite big as the beef needs to be covered with
water, so check prior to starting the cooking. Cover with cold
water to which a bottle of Guinness has already been added.
4. Simmer gently for 5-6 hours. When cool, press lightly between
two plates. The beef is usually served cold, thinly sliced. Best
served alongside turkey and roast potatoes with all festive
trimmings.
serves 4-5 ingredients preparation
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Memories go back to India. As a child, Pattis symbolized Rosh Hashana, Simchat Torah and Guests. When I
rst learned to make them from my Mom, I was bestowed with praises by my Dad saying that my Pattis were the most
delicious (though they were not as good as Moms). Now my 14 year old daughter Maayan likes to make Pattis and her
father (my husband) praises her in the same manner.
Here in Israel, the tradition is carried on and it is prepared for all holidays including Passover (Matza our replaces the
bread crumbs). When Pattis are brought to the dining table, the Kharilkar children compete as to who is going to eat the
most. Pattis are loved by all, both children and adults.
|.. .. '. /l .. '.,/
NURITH-SARA KHARILKAR / Documentation Coordinator, Teva Ashdod / ISRAEL
serves 15
Stuffing:
1 tbsp oil
2 medium onions, chopped
2-3 bay leaves
kg / 1 lb minced meat (lamb / chicken /
Turkey Shawarma)
2-3 hot green chilis, chopped
7-9 garlic cloves, finely chopped
2.5 cm / 1 inch fresh ginger, peeled & grated
1 cup chopped coriander
tsp turmeric powder
1 tsp red chili powder, or sweet paprika
2 tsp garam masala powder *
(available in Indian spice shops)
1 tsp chicken soup powder (parve)
lemon, squeezed
Cover:
9-10 potatoes, boiled, peeled and mashed
1 tbsp oil
1 tsp salt to knead the mashed potatoes
2 eggs, lightly beaten
200 g / 7 oz bread crumbs
250 ml / 1 cup / 8 fl oz oil for frying
1. Stuffing: Heat the oil in a large saucepan and fry the onions with
the bay leaves till golden brown. Mix in all the ingredients except
the mince, chicken soup powder and lemon juice. Fry for 3-5
minutes and then add the mince. Mix properly.
2. Cover the pan and cook for 5-7 minutes on high flame, then leave
on a low flame. Mix from time to time and cook till completely dry.
Add chicken soup and lemon juice and mix properly. Leave it to
cool. (NB: Kosher meat is pre-salted thus the addition of extra salt
is not necessary, chicken soup powder serves the purpose).
Remove and discard the bay leaves from the mince, and tip off
any excess liquid.
3. Cover: Mix the mashed potatoes with the oil-salt mixture, knead it
like a dough. If the mashed potatoes are not stiff, add 4
tablespoons of bread crumbs.
4. Make 15 balls out of the mashed potatoes with oily palms and
fingers. Shape each ball into a cup, stuff the cup with 2 teaspoons
of minced meat and close the cup with a patch of mashed
potatoes. You get a round ball with stuffed mince. Press the ball
lightly between two palms and flatten it a little.
5. Patties are ready for frying. Dip them in the beaten egg, roll them
in the bread crumbs. Shallow fry until golden brown on the bottom
side, flip it over and fry on the other side.

* Garam masala powder: Grind together 20 g of black peppercorns,
10 g cloves, 20 g cinnamon, 15 g cardamom peeled and nutmeg.
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For Christmas, my mother would kill the capon she had raised in the courtyard of our house. Nothing from that bird was
thrown away. For instance, the blood was used to make a delicious fried dish; the liver, for risotto; and the neck was
emptied, and the remaining skin, with the proud head and wattles was lled with meats and spices. This aroma and
taste are the memories of my childhood, which come back to me every Christmas, almost to continue this tradition that
my mother started.
I have recently introduced a few variations to give a bit more folklore to the preparation, and besides a capons neck,
I also use the necks of guinea hens and ducks.
.l ../
ERMENEGILDO RESTELLI / Fermentation Manager, Fermentation Department,
Sicor S.p.A. / ITALY
1 capon neck
100 g / 3.5 oz minced chicken
100 g / 3.5 oz minced turkey
100 g / 3.5 oz minced pork
100 g / 3.5 oz minced bologna
1 egg
40 g / 1
oz grated Parmigiano Reggiano

cheese
15 pistachio nuts, shelled and coarsely
chopped
2 tbsp chopped parsley
Salt, pepper
Bay leaves, rosemary and cloves,
for the boiling water
1. Mix all ingredients together (excluding the spices) and fill the neck
with the mixture. Stitch the opening.
2. Wrap in tin foil and close well, tying the ends so that no water can
enter.
3. Put inside a pan with cold water and add the spices (bay leaves,
rosemary, cloves). Cook for 1 hour, but do not let the water
boil. Cool in the same water.
4. In another saucepan, fry the stuffed neck lightly for about 15
minutes. Allow to cool and serve, cut into slices, accompanied by
a fruit compote or vegetables, as desired.
serves 4-6
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I always make this recipe during Shavuot. Shavuot commemorates the giving of the Torah to the People of Israel and it
is customary to eat dairy foods - which I love - during this holiday.
. '..
PNINA COHEN / Research Assistant, Analytic Systems, Israel Biotech R&D,
Teva Pharmaceutical Industries Ltd./ ISRAEL
3 tbsp sugar
A pinch of salt
cup / 4 fl oz water
4 egg yolks
2 tbsp sunflower or corn oil
Filling:
250 g / 8 oz hard white cheese (Canaan)
250 g / 8 oz semi-hard white cheese
(Tuv Taam)
1 egg
2 tbsp sugar
100 g / 3.5 fl oz butter
2-3 containers sour cream or yoghurt
Fruit sauce
1. Place the flour in a bowl and add the sugar, a pinch of salt, water,
egg yolks and oil. Knead until smooth. Divide into 2 and roll out
each part into a thin leaf (about 3 mm thick).
2. Prepare the filling: Mix the two types of cheese with the egg and
the sugar.
3. Cut the rolled out dough into 5 x 5 cm / 2 x 2 inch squares and
place a teaspoon of filling in the center of each square. Fold the
square into a triangle and pinch the edges of the dough with a fork
(which also produces a pattern on the edges).
4. Boil water in a large saucepan, add a pinch of salt and cook the
kreplach (about 4 to 5 at a time) for 10-15 minutes. Remove, place
in a dish and mix with a cube of butter to prevent sticking. Repeat
with the remaining dough.
5. Some of the cooked kreplach can also be fried in a buttered pan
until golden brown. Serve with sour cream or yoghurt and, for those
with a sweet tooth, dust with sugar. It can also be served with a
seasonal fruit sauce (I serve it with strawberry or cherry sauce).
serves 6-8
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Pan de Muerto or Dead Mans Bread, is a sweet custom in all parts of our country and in the great majority of
Mexican families. My mother used to make Pan de Muerto every year, since it was a family tradition. Being the eldest
sibling, she makes it and gives each of her brothers and sisters 3 loaves, to be given as an offering before being eaten
with the family. Pan de Muerto is a special guest on our altars, where it is placed for the Day of the Dead.
Mexicans believe that on the night of the rst of November, the spirits of dead family members come back to be with
their families during the celebration of the Day of the Dead. Legend has it that these souls can only visit the living at this
time of year. For this celebration, families make altars to make offerings to a person who has died. The altars are full of
owers, photos, incense, special drinks and, most important of all: Dead Mans Bread. The loaf is round, symbolizing a
tomb, with the middle of the top part representing a skull. The sides are the bones of the arms and legs. The celebrations
are to remember lost family members. It is a kind of homage to those who have passed away.
The bread is served with a cup of hot chocolate.
'.. l |. ..l |..
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ESTHER CASTRO CASTILLO / Assistant Manager, Biotechnology Plant,
Lemery Biotech / MEXICO
serves 6
30 g or 4 packets dry yeast
cup / 4 tbsp warm water
5 whole eggs
1 tin of condensed milk
5 egg yolks
250 g / 8 oz butter
2 tsp orange blossom water. If not available,
aniseed or orange tea
Glaze:
2 whole eggs
4 tbs granulated sugar
1. Dissolve the yeast in the warm water and add cup flour. Form a
paste and leave for 15 minutes.
2. Spread the remaining flour on a table or kneading board and make
a well in the middle. Add the fermented yeast, eggs, condensed
milk, egg yolks, butter and orange blossom water. Knead with the
hands until it lifts from the table. Put into a lightly greased bowl
and leave for about 2 hours, until it doubles in volume.
3. Divide the mass into 4 parts and cut a small piece of each one
for the decorations. Form dough to 4 round breads and transfer
to greased oven trays, 7 cm apart from one another. Decorate
with pieces of the dough in the form of tears and sighs. Leave
again in a warm place, until it doubles in volume. Preheat oven to
200 C / 400 F.
4. Glaze with egg and sprinkle with sugar. Bake for 25 to 30 minutes,
or until golden brown.
A typical Christmas sweet of old Calabrian origin. A peasant tradition, this sweet is still prepared by families. Full of calories
because of the sugar, honey and dried fruit, it keeps well for long periods.
In my family the tradition is to participate in making this sweet during the Christmas period. In fact shelling the nuts is
entrusted to the children and men, while the pastry-making is left to the women. Sometimes the sweets were made
together with other families, each one providing one ingredient, with the nal result being shared. With the new generations
this tradition is being lost.
'. ../... . ..'.. l./
ANTONIO GRECO / Responsible for Production, Synthesi 2&4 Departments,
Teva-Sicor S.p.A. / ITALY
serves 6
Pastry:
175 ml / 6 fl oz water
175 ml / 6 fl oz red or white wine
175 ml / 6 fl oz olive oil
1 kg / 2 lbs flour
6 g / oz beer yeast
Filling:
1 kg / 2 lbs shelled walnuts
1 kg / 2 lbs shelled almonds
1 kg / 2 lbs shelled hazelnuts
4 sticks cinnamon
10 cloves
250 g / 8 oz sultana raisins
500 g / 1 8 lbs sugar
Olive oil, to taste
250 g / 8 oz honey
28 cm / 11 inch round tin, oiled in advance
with olive oil
1. Shell the nuts, crush them and mix in a large bowl with the sultanas.
Grind the cinnamon and cloves to a powder.
2. Pour the water, wine and oil into a pan and heat on a low flame.
Pour the flour on to a board and, in the center, mix in the yeast with
the warm mixture of water, wine and oil. Mix the whole into a dough.
Divide into
and
. Preheat oven to 160 C / 325 F.

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

the prepared tin. Sprinkle with some of the sugar, cinnamon and
clove mixture.
4. Roll out
of the pastry to a disc, twice the size of the first one.

Spread oil over the entire disc and sprinkle with plenty of sugar
and the powdered cinnamon and cloves. Pour the mixture of nuts
and sultana raisins on half of the disc, and cover it with the other half.
Cut strips of filled pastry (as wide as the edge of the tin), and roll them
up, starting from both ends at the same time. Double rolls in the
shape of spectacles will be obtained, which are to be arranged on the
edges of the tin.
5. Bake for 30-40 minutes, take out of the oven and while it is still hot,
pour plenty of honey over it. Leave to cool and eat.
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This is a recipe for Christmas Doughnuts passed on by my mother. I have had this recipe since I was a newlywed, that
is to say almost 26 years.
At rst, I would prepare my own doughnuts, until we decided to spend our holidays with the family in Florida. Thats when
Mom, year after year, started to send me a Ziploc bag of doughnuts to take along with us to Florida. On Christmas
Eve, I would serve the doughnuts with icing sugar (yes, I packed the icing sugar in our suitcases). I thought of my whole
family celebrating Christmas in the cold and felt like I was with them!!! Eating doughnuts in Florida in 30 C weather is
not exactly the ideal menu!
Mom passed away almost 3 years ago and its now Dad who sends me my bag of doughnuts Im planning on passing
on the recipe to my daughters because its more than a simple doughnut recipe its a sort of legacy from my parents!
... ..,...
GINETTE DUMOULIN / Meeting Planner, Scientic & Medical Affairs,
Teva Neuroscience / CANADA
serves 4
cup / 110 g / 4 oz butter
1 cups / 330 g / 11 oz sugar
3 eggs
5 cups / 700 g / 23 oz all-purpose flour
2 tbsp baking powder
1 tsp salt
tsp ground nutmeg
cup / 110 ml / 4 fl oz cream 35%
cup / 110 ml / 4 fl oz milk
2 parts frying oil to 1 part shortening
for deep frying
1. Beat the butter and sugar until light and fluffy. Beat in the eggs one
at a time continuing to beat after each addition until well merged.
2. In a separate bowl, sift the flour. Re-sift the flour with the baking
powder, the salt and the nutmeg. Fold into the first mixture,
alternately with the milk and the cream. Place the dough in waxed
paper and put in the fridge overnight.
3. Heat oil and fat for deep frying and fry the batter to small golden
brown doughnuts.
Note: The dough is moist and so avorful because of the addition of
the whole orange (including the peel) and can be used for other
types of cookies too. Just keep two things in mind before starting:
1. You'll need a food processor, and 2. The dough will be sticky,
but dont worry just add more our and it will be okay.
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serves 12
..,l 1......
TAMAR SOLOMIN-OREN / Pharmacovigilance Assistant, Global Drug Safety
& Pharmacovigilance, Teva Pharmaceutical Industries Ltd. / ISRAEL
1 medium juicy orange, washed and
quartered
2 eggs
cup / 140 g / 4.5 oz granulated sugar
cup / 110 ml / 4 fl oz vegetable oil
2 cup / 380 g / 13 oz flour
tsp baking powder
Filling:
Any combination of pureed dried fruit
(dates, prunes, raisins, apricots, apples, etc.)
or chocolate or poppy seeds or jam or
1. Preheat oven to 180 C / 350 F. Puree orange, peel and all, in the
food processor. Add eggs, sugar and oil to the food processor
and mix for another 10-20 seconds.
2. Mix in the flour and baking powder and knead till mixed. The
dough will be very sticky - its ok! Just keep adding flour (I end up
adding between another
- cup flour) until you can roll it out on

a flat surface.
3. Roll out the dough to a thin leaf and cut out circles using the rim of
a drinking glass.
4. Pick up each circle in your hand, stuff with a spoonful of filling
(chocolate, poppy seed, halva etc.) and pinch the edges until it
forms a triangular shape. Transfer to a greased baking sheet.
Brush with an egg yolk mixed with water so that they turn golden
during baking.
5. Bake for 20-25 minutes until golden. Eat and enjoy!!
Hamentaschen are special three-pointed cookies, traditionally made around the Jewish holiday of Purim. They represent
the tri-cornered hat of one of the main characters in the holiday story. They can be lled with any kind of lling you desire
- poppy, prune, apricot, chocolate - the sky is the limit and imagination is encouraged. This Hamentaschen dough recipe
is a Solomin family favorite, made every year since I can remember.
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On Christmas of 1947, my mother prepared a traditional Christmas cake for her family. However, since the Second World
War was nearly ended, it was impossible for her to nd the ingredients needed. In spite of this, she wanted to prepare
something special for us and, since September, she started collecting, month by month, anything she could nd and
store, without a clear idea of how to use it. At the end she had a little bit of rice, some biscuits, some candies, a little bit
of sugar and a few almonds. Luckily it was not so difcult to nd milk. Using these ingredients, she invented a wonderful
Christmas cake.
We always prepare this cake for Christmas and for special occasions. I am sure that it is so good and tasty because it
was created with mummys love for her family.
|..., ..
' .
FRANCA CATERINA PONZIO / Deputy Medical Director, Medical Department,
Teva Pharma Italia / ITALY
serves 20
100 g / 3.5 oz sugar
tsp salt
250 g / 8 oz polished rice
(for rice pudding not a pilaf one)
1 L / 1
pints milk, boiled

100 g / 3.5 oz shelled almonds
4 shelled bitter almonds
100 g / 3.5 oz Macaroon
(italian amaretti must be used)
50 g / 2 oz candied citron peel
5 whole eggs
Beet purified sugar
1 cake tin 25 x 40 cm / 10 x 16 inch,
buttered and dusted with crumbled amaretti
1. Put half the sugar, salt and rice in boiling milk; cook for 16-17
minutes, stirring from time to time, and leave to cool. Preheat oven
to 170 C / 325 F.
2. Crumble almonds, amaretti and candied citron with an electric
mixer.
3. Beat eggs and rest of sugar until it becomes thick and creamy.
Add the crumbled mixture and mix again. Mix into the cold rice.
Pour the mixture to the prepared cake-tin.
4. Bake for 45-50 minutes until the surface is deeply golden. Cool in
tin and cut in 4 x 4 cm / 2 x 2 inch squares. Buon Appetito!
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serves 20-25
I am an Indian, Hindu (Kshatriya). Our main festival is Dusherc, which is celebrated on the 10th day of Aswin. On this
occasion, there are two main dishes in Kshatriya families: one of them is Kheer, prepared with rice, milk, dried fruits &
sugar. Khoya is also used to make it more tasty. Kesar is also added to it with cardamom.
Kshatriyas worship weapons, on this occasion praising them and distributing presents to everyone. This dish is made
on this occasion only, containing laddo and curd with sugar.
'.
AMIT KAPOOR / Chemist, EOU-I/II Department, RDL / INDIA
100 g / 3 oz pure ghee
500 g / 1 lb rice
5 L / 8 pints milk
2 L / 3
pints water
250 g / 8 oz selection of dried fruits,
chopped
1 tbsp cardamom, crushed
tsp ground kesar
1. Melt ghee in a large pan and lightly fry the rice. Set aside.
2. In a large saucepan, boil milk and water. Add the fried rice and mix
(all through cooking) with a long handled spoon until the rice
softens and the mixture thickens. Gently mix in the dried fruits.
Keep stirring so it does not touch the bottom, which may destroy
the preparation.
3. Mix in the crushed cardamom and kesar. Add sugar and adjust
sweetness according to taste. It is also pointed out that Khoya
can be added to make it more delicious. Now, the Kheer is ready
and can be served.
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Alon Shanni
Potato Soup / 57
Rosa Guadalupe Castillo Soriano
Crabs in Chilpachole / 59
Jeffrey Verpaalen
Tutu Ku Bakijauw / 60
Joyce Williams
Spicy BBQ Wings / 61
Wendy Cristina Zamudio
Nogada Chili / 62
Guadalupe Cabrera
Chile Rajon / 64
Linda Sowell
Good Ol Fashioned Mac and Cheese / 65
Zoltn Konyri
Slambuc (Shlamboots) / 67
Sylvie Lafrenire
Apple Croustade / 68
Vilmos Kui
Grated Cake with Cottage-Cheese / 69
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My wife, who is a kindergarten teacher by profession, often goes to the religious pedagogical center as part of her job.
The ofcial objective of her absence of several hours is to prepare materials for the kindergarten in which she teaches.
Nonetheless, she sometimes comes back home with, not only learning material for the kindergarten children, but also
with recipes from Israels various ethnic groups, which she receives from the staff whose role it is to help - with preparing
learning material for the kindergarten that is, and not with preparing a wealth of dishes
This recipe, whose origins lie with Hungarian Jewry, is one of the recipes my wife received from the pedagogical centers
staff. It is simple and quick to prepare and it has a unique taste; therefore we like preparing it together on Friday, which
is a busy cooking day.
'. .
ALON SHANNI / Logistics and Planning, Microbiology Laboratory,
serves 3-5
3 tbsp oil
2 tbsp flour
Water (according to the saucepans size)
4-5 potatoes, quartered
4 parsley stems, chopped
Salt, pepper, paprika, garlic powder, to taste
2-3 garlic cloves, peeled and chopped
1. Coat the saucepan with oil and fry the flour until it browns slightly.
Add the potatoes and then cover them with water as required.
Stir gently, add the parsley and the spices and stir again. Bring to
a boil.
2. When the soup reaches the boiling point, add the garlic cloves and
continue to cook covered, over a low heat. The soup is ready when
the potatoes are soft. Bon apptit!
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My grandmother had 13 children, one of whom went to the United States. During Holy Week, he used to come home
just so my grandmother could cook him this dish, which he liked so much. It was an occasion for a family gathering, as
everyone came to see my uncle. It was also a way of getting us all together, since we hardly ever saw each other. How
I miss those gatherings and the dish my grandmother used to make, a tradition in my family that came to an end when
she passed away.
.' . ...
ROSA GUADALUPE CASTILLO SORIANO / Assistant, Quality Control,
serves 6
12 crabs
50 g / 2 oz butter
6 broad chilis
1 large tomato, coarsely chopped
3 garlic cloves, coarsely chopped
onion, coarsely chopped
2 L / 3
pints fish stock or water

1 sprig of epazote
Salt, to taste
1 lemon
1. Wash the crabs well. Remove and dispose of the top shell. Break
the claws and the lower shell with its flesh into large pieces.
2. Toast the chilis with the butter, until they soften. Liquefy them
with the tomato, garlic and onion. Return to pan and fry for 5
minutes. Lower the flame.
3. Add the fish stock and bring to a boil. Add the pieces of crab,
epazote and salt. Boil until the crab is cooked. Serve hot with
lemon and bread rolls.
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Tutu Ku Bakijauw is a typical Curacao dish that I recently spoke about with Astrid Lovert, who is from the island and
who makes sure that our Teva ofce is always looking clean and sharp. She told me this recipe was handed down from
generation to generation and it is mainly prepared during large family gatherings. Like myself, Astrid lives on the eastern
part of the island, adjacent to a large area where her family used to gather some of the ingredients. The coconut can be
obtained from the palm trees, which are found in many gardens in tropical Curacao.
.. '. /....
JEFFREY VERPAALEN / Account Manager, Sales - Latin America, Teva Pharmaceuticals
Curacao NV / NETHERLANDS ANTILLES
serves 6-10
500 g / 1 lb of Boonchi Wowo Pretu
(white beans with a black eye),
soaked in water overnight
1 cup / 210 g / 7 oz of sugar
1 tsp table salt
1 cup grated coconut (or coconut crme)
cup corn meal
500 g / 1 lb salted fish
2 tbsp oil
1 onion, finely chopped
1 tomato, finely chopped
1 green pepper, finely chopped
1 garlic clove, minced
1 tsp nutmeg
3 tbsp tomato sauce
1. Prepare the beans: Put the beans in a saucepan, cover with water
and bring to a boil. Boil for 10 minutes and cook covered, on a low
heat for 1 hour, until the beans soften slightly.
2. Add sugar, salt and coconut to saucepan and mix well. Gradually
add the corn meal while mixing continually, until it becomes
more of a thick mass. Wet a plate and pour the contents on it.
Take another wet plate and place it on top pressing lightly.
Leave to cool.
3. Boil the salted fish for 30 minutes and drain.
4. Prepare the sauce: Heat oil in a pan and add the onion, green
pepper and garlic. Stir for 5 minutes, until peppers soften. Add the
tomato, nutmeg and tomato sauce and cook for 5 more minutes.
Add the salted fish and let it simmer for about 10 minutes.
5. Serve fish on top of bean mixture with some fried bananas (ripe
plantains). Enjoy!
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serves 6-8
This is a recipe that my brothers and sisters love. I am the oldest of 5 children. We all, along with my parents, live here in
Mexico, MO, USA. We have family reunions almost every weekend. We plan vacations and picnics together and try new
recipes, but I am always elected to make this one. Everyone loves it!
, //, u.,
JOYCE WILLIAMS / Shipping & Receiving Supervisor, Warehouse Department,
1 kg / 3 lbs chicken wings, cut up,
tips removed
450 g / 16 oz bottle BBQ sauce
1 cup hot sauce
cup brown sugar
2 eggs
3 cups milk
2 cups flour
Salt, pepper
3 cups oil
1. Combine BBQ sauce, hot sauce and brown sugar. Set aside.
2. Combine eggs and milk in medium bowl. Put flour in a plastic bag.
Dip wings in egg mixture, drop off excess. Salt & pepper to taste.
Put wings into bag of flour and shake.
3. Fry wings in hot oil until done. Remove wings from skillet. Remove
oil from skillet and wipe out with a paper towel.
4. Put wings back in skillet. Fold BBQ sauce mixture into wings.
Cover and cook on high heat for 5-7 minutes, turning frequently.
Remove from skillet and serve.
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My family prepares this dish for Mexican parties in August and September. Its a dish that my mother taught me how
to prepare when I was 16 and we enjoy making it together. In my family, we like to spend time together during Mexican
parties because of family union and we celebrate with delicious Mexican food. I always prepare Nogada Chili. I like it very
much, since I spend a lot of time with my family.
/,.l. .
WENDY CRISTINA ZAMUDIO / Human Resources Assistant, Lemery S.A. de C.V. / MEXICO
6 poblano chilis
4 tbsp oil
1kg / 2 lbs ground pork
2 apples, peeled and cut in cubes
100 g / 3 oz dried fruits (raisins, apricot,
candied citron), chopped
200 g / 7 oz walnuts, coarsely chopped,
for filling
1 cup / 225 ml / 7.5 fl oz double cream
200 g / 7 oz white cheese, cut in big cubes
cup walnuts, finely chopped,
for the sauce
2 red pomegranates, seeds only
1. Roast the chilis and let them settle inside a plastic bag for about
an hour so that you can take off the skin easily.
2. To prepare the filling: Heat the oil in a big pan. Add the meat and
mix until it separates. Add the apple, nuts and dried fruits,
season with salt and pepper and cook on low heat, until the meat
is completely cooked.
3. To prepare the sauce: Blend the cream, cheese, cup of nuts,
salt and pepper to a smooth sauce.
4. To serve: Place each chili on a plate. Fill with the meat and cover
with the walnut sauce. To ornament it put a little bit of
pomegranate over the sauce and its READY! You can start
enjoying this delicious Mexican dish.
serves 6
ingredients preparation serves 10
The Mexican family traditionally gets together for meals. In several celebrations, families like to have taquizas (tortillas
lled with different kinds of llings).
This dish was a favorite of my grandmothers, and then my mothers since my father liked it a lot. It is now my husbands
favorite whenever he wants to treat the family. This is a typical dish at Mexican family get-togethers, especially for its
green-white-red coloring as well as for being delicious and well-apportioned. Besides being a complete dish, it is the
perfect match for other dishes that cannot be absent from a taquiza.
. '..
GUADALUPE CABRERA / Human Resources Manager, Sicor Latinoamrica / MEXICO
6 large tomatoes
6 large poblano chilis
1 large onions
1 kg / 2 lbs Panela cheese, or any other
cheese with a good consistency
4 tbsp oil
L / 1 pint milk
Powdered chicken broth, to taste
1. Fry and peel the tomatoes and cut them in equal chunks. Fry and
peel the chilis and cut them into strips. Slice the onion. Cut the
panela cheese in equal chunks.
2. Heat oil in pan and saut the chili strips and the onions. Cook until
the onion is transparent. Add the tomatoes and season to taste
with the powdered chicken broth.
3. Bring to a boil, add the milk and once it has boiled again add the
cheese cubes, stirring a little bit. Remove from heat.
4. It is best served hot and accompanied by maize or flour tortillas.
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Everyone has a favorite comfort food. Macaroni and Cheese has always been a favorite of mine and until I grew-up
and learned how to cook, I took for granted that it came from a blue box. This recipe was given to me by a good friend.
I wasnt much of a cook and I still am not, but this is something I can make and make well! Every time there is a family
gathering or request for a dish, I am always asked to make this. It is great on a cold winter day or a rainy summer night
and even better when served as a reheated leftover.
The best thing about this - its easy to make and delicious. I suggest at least having some sharp cheddar cheese, but
what cheese you put in is unimportant, so whatever is in the fridge will do!
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LINDA SOWELL / GATE Sales Representative, GATE Pharmaceuticals / USA
250 g / 8 oz elbow macaroni
2 tbsp butter
1 tsp salt
1 tsp mustard powder
2 tbsp flour
2 cups / 550 ml / 18 fl oz whole milk
1 cup shredded mild cheddar cheese
1 cup shredded sharp cheddar cheese
cup or 1 slice Swiss cheese
cup shredded Parmesan or Pecorino
Romano cheese
1. Preheat oven to 190 C / 375 F. Cook macaroni in boiling salted
water until just cooked. Drain and transfer to an ovenproof dish.
2. In a large saucepan, melt butter, mix in salt, mustard powder,
and add flour slowly until you have a smooth paste. Gradually add
the milk while whisking and stir over medium heat until the sauce
thickens and boils. Remove from heat, mix in cheese.
3. Pour sauce over the macaroni and stir so macaroni are covered
and filled with the sauce.
4. Bake for 30-35 minutes or until top is brown and bubbly.
serves 5-8
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As a child, my family often spent time in weekend gardens. Dishes were prepared in the open air. Those were our family
events: even small children were involved - they could feed the re, while the adults held conversations.
Slambuc is an old shepherds' dish from the Great Hungarian Plain. It is made in a special stew-pot or kettle. There are
many variations of the dish with different ingredients and cooking techniques (e. g. stirring is not allowed during cooking).
The dish is ready when it has been shaken 33 (some say 77) times.
..'. /...'/
ZOLTN KONYRI / Analyst, API QC Department, Teva Pharmaceutical Works Ltd. / HUNGARY
100 g / 3.5 oz smoked bacon
250 g / 8 oz dry pasta thin, irregular shaped
1 onion, chopped
1 tbsp hot paprika milled
600 g / 1
lbs potatoes, peeled and diced

1 green pepper, chopped
1 tomato
1. Dice the bacon and fry it in its own fat. Add the pasta after
crumbling it a bit and brown it gently. Stir in the chopped onion
and fry it a little. Sprinkle with the paprika and add sufficient cold
water to cover the pasta. When the pasta is partly done, add the
potatoes, the green pepper and tomato (keep it whole). Season
with salt to taste.
2. Continue cooking over medium heat until all the ingredients are
tender. Theoretically, you should only shake the pan, not stir - you
do not need a spoon before eating. When the dish is ready it
should be thick enough to stand a wooden spoon in.
serves 4
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For about twenty years now, one of our most cherished annual family events has been apple-picking on a beautiful
September day. Once we get back home, everybody has a task and it is with great joy that we set out to make our Apple
Croustade. Even though the aroma emanating from the oven is intoxicating, we manage - as well as can be expected
- to wait until dessert at dinnertime to savor the croustade. Because it is simple to prepare, this is an ideal recipe to make
with young children. My children are now 18 and 22 and this activity has become a family tradition that we look forward
to year after year - and they certainly intend to maintain it.
..l
SYLVIE LAFRENIRE / Coordinator, Human Resources & Finance, Teva Neuroscience / CANADA
serves 6
6 medium sized apples
cup / 55 g / 2 oz sugar
2 tsp cinnamon, to taste
cup / 60 g / 2 oz butter
cup / 100 g / 3 oz brown sugar
cup / 70 g / 2 oz all-purpose flour
1. Preheat oven to 180 C / 350 F. Grease the sides and bottom of
an oven pan 22.5 cm / 9 x 9 inch.
2. Peel, pit and slice the apples and spread in the pan. Sprinkle the
apples with sugar (white) and cinnamon.
3. In a bowl, blend the butter, brown sugar and flour and spread over
the apples.
4. Bake for 30 minutes until the apples are soft and the top is
golden. Can be served hot with vanilla ice cream. Bon Apptit!
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serves 5-6
This cake was made 12 years ago by one of my grandmothers, when her rst granddaughter was born. That was her
way of expressing her pleasure. Since then the cake has been one of our favorites. We bake it several times a year;
especially on holidays, celebrations and when we invite guests.
.l . .. .,.
VILMOS KUI / System Administrator, IT, Teva Pharmaceutical Works Ltd. / HUNGARY
Cake:
400 g / 13 oz fine white flour
packet baking powder
4 tbsp cocoa powder
200 g / 6.5 oz butter or margarine
3 egg yolks
Finely grated peel from 1 lemon
150 g / 5 oz granulated sugar
Filling:
kg / 1 lb cottage cheese
1 egg yolk
1 tbsp lemon juice
3 tbsp ground biscuit or sponge fingers
1 packet vanilla sugar
4 egg whites
25 x 25 cm / 10 x 10 inch cake tin, greased
1. Preheat oven to 200 C / 400 F. Blend all cake ingredients to form
dough. Divide in two.
2. In a large mixing bowl, beat the cheese, yolk, lemon juice, ground
biscuit and sugars well. Beat the egg whites to strong peaks
and fold into the cheese mixture.
3. Grate the first half of the cake into the prepared tin and top with
the filling.
4. Grate the second half of the cake on top of the filling.
5. Bake for 30 minutes until the filling sets (test with a toothpick).
6. Cool down and cut into little cubes. Sprinkle with confectionery
sugar before serving.
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Anjana Roy
Panchamrit - Five Nectars / 74
Edna Lilia Blanco Vargas
Peanut Torito / 75
Barbara Schmidt
Real Frankfurt Green Sauce / 77
Amelia Chvez
Green Chilaquiles / 78
Lily Flores
Flour Tortillas / 79
Laura Jevgenjeva
altibarciai / 80
Margalit Yechezkel
Sour Vegetable Soup / 81
Elisa Gaiba
Grattini / 82
Nobuo Taku
Tempura / 83
Cristina Vieira
Bacalhau Braz - Brazs Codfish / 84
Avraham Hermon
Traditional Cholent / 85
Vadim Tchernogolov
Pelmeni / 88
Els Godderis
Cabbage with Potatoes and Sausages / 89
va Virgn Fejes
Stuffed Horseradish Leaves / 90
Alessio Frizzarin
Bread Cake / 97
Wendy Holden
Blueberry Pancakes / 98
Ewa Zbroch
Malgorzata Brodzka-Raszek
Ewa Lad
Jaroslaw Glazewski
Honey Cake / 99
Barbara Elvery
Journey Cakes / 101
Rosario Soltero Barcenas
Rosca de Reyes / 102
Jeanette Landgreen
Funny Cake / 103
Salvador Salado
Rajas con Crema / 91
Linda Demarinis
Stuffed Zucchini Flowers / 93
Ecsedi Sndor
Eggplant Cream from Transylvania / 94
Franois Blanchette
Wild Rice - the Caviar of Grains / 95
Ahuva Marko
Hummus / 96
As per Hindu mythology, the human body is composed of ve basic elements: air, water, sky, re and earth. Panchamrit
is made up of ve basic ingredients, symbolizing this belief. Panchamrit is served as a holy drink. During the 5th month
of pregnancy, it is given to purify the womb.
'..... /.
ANJANA ROY / Research Scientist, Analytical Department, RDL / INDIA
100 g / 3.5 oz curd
(prepared with cows milk)
500 ml / 17 fl oz cows milk
200 g / 7 oz jaggery
2 tbsp honey
1 tbsp unsalted butter (ghee)
Optional:
Banana (summer)
Apple (winter)
Pomegranate (rain)
Raisins
Tulsi leaves
1. Beat the curd thoroughly. Boil the milk and cool it. Mix jaggery with
cold milk.
2. Mix beaten curd with milk & jaggery mixture. Mix in the honey.
Cut the fruit in small pieces.
3. Heat ghee in a pan, cool and mix with the curd mixture. Add
raisins and seasonal fruit. Cool the drink in the refrigerator for
10-15 minutes. Serve with one or two tulsi leaves on top.
serves 5
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I chose this recipe because it is traditional in Vera Cruz, one of the happiest states in the Mexican Republic. Most of my
family comes from Vera Cruz. My grandmother used to prepare this drink at family gatherings, announcing that she was
offering a round of Toritos. She said that, according to tradition, 3 drinks were mandatory.
The good thing about this drink is that the whole family can enjoy it since it can be prepared alcohol-free. Besides that,
it is refreshing and different. I think it is in good taste to offer our guests our best hospitality and what better way is there
than to offer them something different to drink from time to time. Try them and you will not regret it. You too will invite
them to a round of Toritos.
Cheers, torero!
'...
EDNA LILIA BLANCO VARGAS / Assistant, Quality Control & Assurance,
Lemery Biotech / MEXICO
1 can evaporated milk
1 can condensed milk
2 cups aguardiente or tequila
250 g peanut butter or ground salted
peanuts or 3-4 tbsp instant coffee
Ice cubes, to taste
Mix everything in the blender except for the ice, which you will put in
the glass before serving the Torito. It serves 6 medium glasses.
serves 6
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I love to eat. Its obvious. Since I was born in Frankfurt, I thought it would be a good idea to promote our national/regional
dish which has a long tradition. I love it and grew up with it - my grandma; a real Frankfurt native told me how to make
it. She was convinced that her recipe is the ultimate one. She just turned 88. Is it because of the sauce?
The Frankfurt Green Sauce is a cold sauce made of green herbs and it is best in spring, when the herbs are fresh and
tender. It goes very well with boiled potatoes (simple, but nevertheless delicious) and with poached freshwater and sea
sh, like trout or salmon, or meat - especially lean veal and beef. For me, having Green Sauce is always a sign that winter
is nally gone. So I think this recipe fullls all demands concerning culture, country, tradition, childhood memories and
season. By the way: On Sunday we have it with Boeuf la celle - beef on the string.
The Green Sauce is very popular in our area and you can buy the seven herbs you need bundled and wrapped in white
paper with the recipe printed on it (not necessarily the ultimate one!). The recipe can, of course, be varied, but it may then
lose the typical tender taste that makes it different from other herb sauces, like salsa verde from Italy or mocho verde
from Spain. So do not add strong avors like garlic, onions or basil, dill or tarragon. And if, by chance, there are more
guests than you expected, you can add the chopped egg white to stretch it. But - this is a matter of taste. I do not.
'. ... . ..
BARBARA SCHMIDT / Secretary to the General Manager, Teva Pharma GmbH / GERMANY
4 eggs
Handful of fresh chives
Handful of fresh parsley
Handful of fresh chervil
Handful of fresh cress
Handful of fresh burnet
Handful of fresh borage
Handful of fresh sorrel
1 tbsp spicy mustard
3 tbsp hazelnut oil
6 tbsp sour cream (30%) or crme fraiche,
mixed with yoghurt 2:1
Salt and pepper
Lemon juice
1. Boil the eggs for 10 minutes, then peel them and separate the egg
white from the yolk.
2. Pull hard stems and ribs from the herbs, wash and shake them dry
carefully. Mince them as finely as possible.
3. Mix the yolk with the mustard until you have an even paste.
Now add the oil to the paste and use a whisk to make a kind
of mayonnaise. Add the sour cream (or yoghurt mixed with crme
fraiche or plain yoghurt if you count calories) and season with salt,
pepper and lemon juice. Mix in the minced herbs and let the
mixture rest for an hour.
4. For Sundays, I recommend to have the sauce with new potatoes
and boeuf la ficelle: Bind a good piece of loin (veal or beef) and
boil it for 2 minutes in a strong consomm, then bring down the
heat and let it simmer for about 15 minutes. Take it out of the
broth, let it rest for some minutes, cut it into slices and serve it
with the sauce and potatoes.
serves 4
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Chilaquiles had their origins in the house of my grandparents. Since my paternal grandfather was a farmer his entire life,
farming his own land, my grandmother made Chilaquiles at the time of the rst sowing, which marks a difcult period
in the agricultural year. Nowadays, my uncles, cousins, etc. help sow the crop. Without a doubt, the rst sowing is their
favorite, because everybody knows that when it is over, Chilaquiles will be waiting for them.
Mmm, what can I tell you? My grandma is a great cook, so there is no excuse for not eating them.
. ...
AMELIA CHVEZ / Chemist, Regulatory Department, Lemery Biotech / MEXICO
serves 4
300 g / 10 oz green tomatoes
100 g / 3 oz green chilis
250 g / 8 oz pork fat or cooking oil
1 medium onion, sliced
15 tortillas, cut into cubes
of approx. 3 x 3 cm / 1 x 1 inch
1 garlic clove
250 g / 8 oz Panela cheese, sliced or grated
250 g / 8 oz cream
(double cream or sour cream)
Salt
Chopped coriander, to taste
1. Boil the green tomato together with the chilis.
2. Heat the fat in a frying pan and add 1 slice of onion. Add the cut
tortillas and fry until golden brown. Remove from pan, reserving
the fat.
3. Make the green sauce in the liquefier by adding the boiled
tomatoes and chilis, garlic, a slice of onion, salt to taste and
enough water to make up one liter.
4. In the same frying pan with the remaining fat, also hot, fry the
sauce until it boils for 5 minutes, then leave on a slow heat and
add the tortilla squares. Remove from the heat after 10 minutes,
which should be long enough for everything to be cooked.
5. Serve with cheese, cream, onion, salt and coriander to taste.
Bon appetit!
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makes 15 tortillas
This is a traditional dish that has been around for generations. Hondurans make our tortillas from scratch every morning
and afternoon. We eat tortillas for breakfast and dinner together with beans, cheese or eggs. My grandmother used to
make them every day, my mom was also really good at making tortillas from scratch. This is something that every single
individual in Honduras eats everyday. Mmmm I personally miss the ones that my grandma made. They tasted like
fresh bread.
. .
LILY FLORES / File Clerk, Regulatory Affairs, Sicor Pharmaceuticals Inc. / USA
kg / 16 oz flour
3 tbsp butter
tsp salt
1 cup water, approx.
1. Mix flour, baking powder, butter and salt. Make a well in the center
and add the water very carefully, until it clings to a firm dough.
Divide into small balls. Leave to rest for 10 minutes.
2. Use a wood roller or a round glass bottle to press each ball to a
tortilla, 2 mm thick.
3. Heat a heavy pan and cook each tortilla from both sides, on
medium heat, until golden brown.
Lithuanians eat soup every day. Soup could be a main lunch or dinner dish. altibarciai (cold beet soup) with hot potatoes
is a perfect dish for summer time. It is very refreshing, delicious and easy to prepare. It is worth trying, I assure you, youll
enjoy it!
Lithuanians like to eat wholesome, tasty and lling foods. The tradition of eating well is inherited from our ancestors,
who would say, He who eats well, works well. Traditional Lithuanian cuisine took shape over many centuries and was
greatly inuenced by cultural contacts with neighbouring nations. A good example is potato cake - Kugelis, which the
Lithuanians adopted from the German kitchen. This has now become a favorite dish throughout Lithuania.
What dishes should you try? The jury is still out on whether Cepelinai (large potato dumplings stuffed with minced meat)
is our national dish or not, most foreigners have already heard about it before coming.
We are proud of our black corn bread, the high-quality dairy products and smoked meat. Lithuanians know that their
beer is good, they are true patriots. Awards won at international contests serve as proof of that. Lithuanian cuisine is
known for its simplicity; it is the product itself which gives the dish its avor, followed by various additional ingredients
and seasoning. The natural and healthy character of its dishes is what makes Lithuanian cuisine unique.
.'..
LAURA JEVGENJEVA / Human Resources Manager, Sicor Biotech UAB / LITHUANIA
8 cups cold buttermilk
(kefyras in Lithuanian)
1 medium cucumber, cut into thick
matchsticks
3 medium beets, boiled, peeled and grated
2 eggs, hardboiled, sliced into matchstick
shapes (as best as you can!)
cup scallions, chopped
1 tbsp fresh dill, chopped
Salt, pepper
Freshly squeezed lemon juice,
to adjust acidity if needed
Whisk the buttermilk in a large bowl, and then add the rest of the
ingredients. You may add cold water if the soup is too rich or thick
for your taste. This soup is eaten with hot boiled potatoes.
serves 4-6
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This soup has been a part of my life from when I was born to this very day, as a mother of ve children. In my parents
home, the soup was cooked on Friday in preparation for Sabbath eve. When I came back from school, the rst thing I
would do was sit down and eat this soup with a side dish of Persian rice. And today, when my children come home on
Fridays, they also eat this meal and of course, again, on Sabbath eve.
. ,.' .
MARGALIT YECHEZKEL / Department Secretary, Global ERP Unit, IT,
1 large onion, finely diced
2 tbsp oil
250 g / 8 oz diced beef or 4 chicken legs
small eggplant, diced (optional)
1 small zucchini, diced (optional)
1 potato, diced (optional)
1 tsp salt
tsp turmeric
A pinch of black pepper
package parsley
package dill
package mint
package coriander
package celery leaves
8 cups water
5 garlic cloves, crushed
Juice from two lemons or 1 tsp citric salt
1. Heat oil in a large saucepan and fry the onion until golden. Add the
meat and continue to fry together for 10 minutes.
2. Add the eggplant, zucchini and potato and steam until the
vegetables soften (for approximately 10 more minutes). Add the
spices and stir.
3. Finely chop all the leafy vegetables and add them to the saucepan.
Continue to cook until the vegetables are steamed (for
approximately 10 more minutes).
4. Add the water and bring to a boil. Lower the heat and continue to
cook covered, over a low heat, until the meat is tender.
5. When the soup is almost ready, add the crushed garlic and the
lemon juice and cook for another five minutes.
6. Serve with white or yellow rice. Bon apptit!
serves 4
serves 4
This is a simple dish that comes from the people who used to live in the area around the delta of the river Po. It dates from
the period of the First World War - 1915-1918. The recipe has been handed down from family to family until today.
Nowadays, it is considered a traditional dish from the Ferrara cuisine, which you can still nd in restaurants that specialize
in this kind of cooking.
..
ELISA GAIBA / Warehouse Supervisor, Logistic Department, Teva PFC S.r.l. / ITALY
2 L / 3
pints water
300 g / 10 oz dry beans, soaked in water
overnight
1 small onion, chopped
1 tomato, chopped
1 carrot, chopped
2 tbsp oil
1 tsp white flour
1 egg
1 tsp grated Grana Padano cheese
(Parmesan)
A pinch of grated nutmeg
1. Put the water in a large saucepan, add the beans, onion, carrot,
tomato, salt and oil and bring to boil. Remove foam from the
surface and cook on low heat, covered, for 2 hours, until beans
are very tender.
2. Remove the beans and vegetables from the broth and crush them
together into a pulp, which is then put back into the broth to give
it flavor and consistency. The husks of the beans must be thrown
away. Stir the broth and add salt to taste.
3. Make a paste with the flour, egg, Grana Padano cheese and
nutmeg. Chop up as you like it with a knife. And transfer to the
bean broth. Cook for about 15 minutes, stirring continuously.
4. Serve in a bowl. If the broth is too liquid, small pieces of roasted
polenta or pieces of toasted bread can be added.
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What sort of cuisine comes to mind when you think of Japanese food. Sushi, Sukiyaki, Shabushabu, elegant Kaiseki
meals? Sushi and Kaiseki meals are somewhat special and should be cooked by professionals. Tempura, Sukiyaki and
Shabushabu are categorized as favorite home cooking dishes. However, to have delicious Sukiyaki and Shabushabu,
you have to spend at least $30-50 to get qualied thin sliced beef, specially breaded, sometimes with beer.
Tempura could be one of the most common home dishes, eaten once a week or commonly put in a lunch box. Tempura
is deep fried batter-dipped seafood and vegetables. Tempura resulted from the encounter between authentic Japanese
cuisine and European cooking, which occurred when Spanish and Portuguese missionaries came to Japan during the
16th century. Lets make Tempura, and eat it hot. (And if you cannot make good Tempura, come to my house!)
...
NOBUO TAKU / Manager, Teva API Japan B.V. / JAPAN
Batter:
1 whole egg
1-3 egg yolks
900 ml / 1 pints ice cold water
900 g flour
1 L oil, can be 70% salad oil and 30%
sesame oil, as you are served in a
tempura restaurant
Soup (to dip fried tempura):
4 tbsp soy sauce
6 tbsp mirin
1 tsp dashi
4 cups water
For frying:
Basically any kind of white fish or
vegetables, cut to 10-15 cm length
4-8 shrimps
Sillago (fish)
2-4 scallops
Pumpkin (1-2 pieces per person)
1 eggplant
1 carrot
1 sweet potato
1 lotus root
1. Batter: Mix the whole egg, egg yolk and ice cold water well. Pour
sifted flour and mix lightly - 5-10 times is good enough. Dont
dissolve flour completely into the mix.
2. Oil: Use deep pan, keep temperature betwen 200-400 C /
350-400F.
3. Materials being fried:
Shrimp: Take out shell and organs. Pat dry and soak it in batter
to coat. Fry for six to seven minutes. Put it on kitchen paper, then
serve. Sillago (any kind of white fish): Prepare as you make sole
meunier, but do not forget to take out bones completely, otherwise
you will have a problem when it goes through your throat. Fry as
shrimp. Scallop: Take out skin, cut it into pieces 2 x 5 cm / 1 x 2
inch. Dip in flour, shake off excess and coat with batter. Fry for
seven minutes. Pumpkin, sweet potato, lotus root: Slice into 5
mm strips. Coat with batter sufficiently, then fry. Eggplant: Cut into
2-3 pieces (not vertically). Coat with batter slightly, then fry. Carrot:
Cut into long matchsticks. Put together 15 to 20 pieces, then coat
with batter. It is better to make the batter at a low viscosity.
4. Soup to dip: Stir up mixture, boil it up for several minutes to
evaporate alcohol, and keep in room temperature.
5. Enjoy! You must eat while Tempura is hot enough. Soak it into the
soup, then just enjoy. If you cannot find ingredients for the soup,
just put some salt or soy sauce on Tempura.
serves 4 ingredients preparation
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This recipe is one of the traditional main courses of Portugal. Portugal has a strong gastronomic culture with dry codsh
and we usually say that there are 1001 ways to prepare it. This recipe is one of the most popular and the one that
children like the most.
/..... . /. /.
l.
CRISTINA VIEIRA / Regulatory Affairs Manager, Teva Pharma / PORTUGAL
500 g / 1 lb dry codfish in slices, soaked
in water overnight, to remove the salt
5 tbsp olive oil
2 mild onions, finely chopped
200 g / 7 oz thin French fries (already fried)
6 eggs
Black pepper, to taste
Fresh parsley, to taste
1. Heat oil in a saucepan on a medium-low heat. Add the onions and
sweat until the onions are transparent.
2. Add the codfish, cut in small pieces without bones and cook for 10
minutes, stirring once in a while. Add the French fries and mix well.
3. Put the eggs in another dish and beat very well. Add them to the
saucepan and stir. Remove from heat when the eggs have the
appearance of scrambled eggs. Add black pepper to taste.
4. Transfer to a platter and decorate it with the parsley leaves. Can
be served with a tomato and lettuce salad.
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Jews have been eating Cholent throughout history. Some call it Hamin, others call it Cholent and each ethnic group
has its own variation. This version is a combination of several recipes I sampled from different ethnic groups.
The Jewish people were in the habit of preparing Cholent just before the Sabbath and leaving it in a warm oven (with
ash-covered coals) until the Sabbath meal the following day. Not every dish is capable of withstanding the heat of more
than 12 hours of cooking and the ingredients used for Cholent were specially selected for their heat-resistance.
Cholent is easy to prepare and the cooking technologies at our disposal, such as the hotplate and slow cooker, make it
easier to prepare delicious and satisfying traditional Cholent.
.l.. ..
AVRAHAM HERMON / Patent Editor, Patent Department,
serves 6-8
2 tbsp oil
cup white beans, soaked in water overnight
kidney beans, soaked in water overnight
cup chick peas, soaked in water overnight

1 large, peeled onion
(whole, without any roots)
1 kg / 2 lbs cholent meat
(beef for slow cooking), cut to 4 chunks
About 2 tsp salt
cup ketchup
6 garlic cloves, peeled and quartered
1 tsp ground black pepper
1 tsp sweet paprika
tsp hot paprika (optional)
cup grits
3 medium sized potatoes, quartered
2-3 eggs, in their shells
1. Put the oil, beans, chick peas, onion, meat, salt, ketchup, garlic
and spices in a heavy bottomed saucepan, and cover with water.
Bring to a boil and remove foam. Cook, covered, on low heat for
an hour.
2. Add the grits, potatoes and enough water to cover the ingredients.
Mix after 15 minutes to prevent the grits from sticking to the pan.
Continue to cook, covered for 30 minutes.
3. Stir and add the eggs. Cook for 10 minutes, mix and transfer the
saucepan to a hotplate until mealtime the following day (12 hours).
Alternatively, the Cholent can be prepared in a slow cooker.
preparation ingredients serves 3-4
Pelmeni is one of the most traditional (and delicious) of Russian dishes. Most people associate Pelmeni with Siberia and
many recipes and references to the dish call it Siberian dumplings. Pelmeni probably did originate in Siberia, where
hundreds or even thousands could be made, frozen and stored outside during the long winters.
However, the dumplings became very popular all over Russia. The lling is usually a mixture of minced pork, onions,
garlic, salt and pepper. Pork is often preferred because it makes for a very tender, juicy pelmen. Pelmeni should never
be dry. The most traditional way of making Pelmeni is by hand. For many generations, making Pelmeni was a fun activity
for Russian families. Tradition dictates that the whole family gather round the table, from young to old, and help make
the dumplings. Pelmeni are a popular holiday dish as well, especially on New Years Eve. Many Russian families make
thousands of Pelmeni and freeze them for winter. There are few more convenient, spirit-warming and lling dishes on a
cold winters day than Pelmeni.
Another tradition associated with Pelmeni is placing silver coins inside a few of the dumplings. Good luck is predicted to
those who nd a coin in their Pelmeni. Also, if you nd a bay leaf in your bowl of pelmeni, you will have good luck.
'..
VADIM TCHERNOGOLOV / Manager, BMU, Teva Moscow / RUSSIA
Dough:
200 ml / 7 fl oz regular flour
2 eggs
200 ml / 7 fl oz milk or water
tbsp vegetable oil
tbsp salt
Mincemeat:
250 g beef
250 g pork
Salt and pepper, to taste
Dash of milk
1. Grind beef and pork twice in a meat chopper, then add chopped
onion, salt, pepper and a bit of milk. Put aside.
2. Mix flour with eggs, milk, salt and oil until a soft dough forms.
Knead on floured surface until dough is elastic. Take some dough
and make a sausage (2.5 cm in diameter). Divide into pieces (2.5
cm thick). Roll each piece so that they are 1.5 mm thick. Take a
glass or a cup (5 cm in diameter) and cut out disks of dough.
3. Fill each disk with 1 teaspoon of the mincemeat and fold into
half-moons. Pinch edges together and connect the opposite sides
(like tortellini).
4. Cook pelmeni in boiling salted water. Carefully drop the pelmeni in.
5. Dont forget to stir them from time to time. Boil for 20 minutes in a
half-closed saucepan. Strain.
6. Pelmeni are served with butter, sour cream or vinegar.
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Everyone has heard the story that babies are born in the cabbage patch! In fact, in the past, cabbage was associated
with babies and was even thought to cause their birth, because a big bowl of steaming cabbage soup was brought to
newlyweds the morning after their wedding night.
., .''., .. |..l '. ..l ...,
ELS GODDERIS / Finance & Administration Assistant, Teva Belgium / BELGIUM
serves 4
1 kg / 2 lbs curly cabbage
6 potatoes
500 ml / 2 cups milk
4 tbsp butter
cube of bouillon
A pinch of salt and nutmeg
450 g / 1 lb fresh or smoked sausage
1. Wash and clean the cabbage; remove the base, the hard veins
and any wilted leaves.
2. In a large pot, bring some water to a boil. Immerse the cabbage
(it should be entirely covered by water), reduce the temperature
to medium and cook uncovered for 30 minutes. Remove and
drain, squeezing excess water from the leaves. Chop coarsely.
3. Meanwhile, wash, peel and dice the potatoes; cook the potatoes
in boiling water with a pinch of salt, until they are tender. Remove
from pan and mash them.
4. Pour the milk and butter together with the mashed potatoes to a
clean saucepan; beat potato mixture until light and creamy. Add
half a cube of bouillon, a pinch of nutmeg and the cabbage.
Reduce the heat and let simmer over low heat for a couple of
minutes.
5. Poke the sausages in several places, lay flat in a skillet, reduce
the heat and simmer for 10 minutes. Chop into pieces (or buy a
smoked sausage and cut into coins).
6. Mix everything in a large bowl and serve.
This dish is typically prepared west of the Tisza River in Hungary, when there are special guests. The meal can be prepared
in any season, because the horseradish leaves may be substituted with grape-leaves, kohlrabi leaves or cauliower
leaves. The well-known Hungarian dish stuffed cabbage is prepared similarly, using sour cabbage (sauerkraut), sweet
cabbage or sometimes colewort leaves. The leaves do not have to be boiled when using sour cabbage leaves and sour
chipped cabbage is also added to the llings.
The use and benecial effect of the horseradish root is well known in Hungary. However, similarly to the root, the leaves
are also considered to be useful as medicinal herbs, even though only a few books on medicinal herbs mention this.
.l 1.l. /.
VA VIRGN FEJES / Regulatory Affairs Administrator,
Teva Pharmaceutical Works Ltd. / HUNGARY
serves 4
30-40 horseradish leaves,
preferably freshly picked
Salt
Vinegar 10%
2 cups cooked tomato or an equivalent
amount of tomato juice
Smoked bacon or thin slices of
smoked meat
Stuffing:
1 kg / 2 lbs any kind of meat (the best is a
combination of duck breast, chicken
breast, leg of pork in a
proportion)
150 g / 5 oz smoked ham,
previously soaked
1 onion
2-3 red peppers
2-3 tomatoes
5-6 slices garlic
Ground paprika, to taste
Salt, black pepper
1 cup pre-washed rice
1. Remove the thick veins from the leaves with a knife. Wash the
leaves.
2. Fill a large saucepan with water and add salt - 1 tsp of salt
and 1 tbsp of 10% vinegar per 1 liter of water. Bring to a boil and
add the leaves. Stir and cook for 3-4 minutes - calculated from the
repeated boiling. Remove the leaves into cold water and squeeze
to remove excess water. Flatten the leaves.
3. Grind the filling ingredients except for the rice. Season the mixture
and mix in the rice.
4. Fill the horseradish leaves with stuffing and roll up, making sure to
seal both ends.
5. Cover the bottom of a large heavy bottomed saucepan with 5 flat
leaves. Top with a layer of stuffed horseradish leaves. Make a layer
of smoked bacon and continue to layer the stuffed leaves, a layer
of bacon and so on. Finish with a layer of flat leaves.
6. Fill the dish with a mixture of tomatoes and water, and season
well. Place a plate on top of the leaves and bring to a boil.
Continue to cook, covered, on low heat, for 1 hour.
7. Allow to cool for 15-20 minutes. Transfer cooking liquid to a
separate bowl and continue to cook the stuffed leaves on low
heat for 10 minutes.
8. Serve with (or without) sour cream. The cooking liquid may be
thickened with dill and sour cream 10-15 minutes before the end
of the cooking period.
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serves 8
This is a traditional recipe made all over Mexico with slight variations according the region. It is one of the most popular
dishes along with Antojitos Mexicanos (Mexican Snacks). All Mexicans have tasted this dish in social gatherings and
special events. Rajas con Crema can be served as a side dish, eaten in tacos or with tortilla chips.
I would like to share this recipe because Ive noticed that people from India, Pakistan, South America, the United States
and Russia liked it (when I tried to get some at a party, it was nished). I hope you enjoy it as well.
'.. . .. ' .. ..
SALVADOR SALADO / Regional Regulatory Affairs, Lemery S.A. de C.V. / MEXICO
5 Poblano peppers
Corn and/or olive oil to fry
1-2 garlic cloves, chopped
1 large tomato, chopped
1 large onion, sliced
450 g / 1 lb sour cream, approx.
Salt, to taste
1. Grill the peppers until skin blisters and blackens. Wrap them with
a napkin and allow them to sweat in a plastic bag. Peel off the
skin and take out all the seeds (use a plastic glove). Cut the
pepper in strips. Note: if you dont take out all the seeds, the dish
will be very hot.
2. Heat oil in frying pan and lightly brown the garlic. Add the
chopped tomato and onion and let them sweat over a low heat,
while stirring constantly, until the onion turns transparent. Add
the strips of Poblano peppers and let them cook several minutes
with constant movement.
3. Before serving, add the sour cream and season. (If you are going
to refrigerate, do not add the cream. Before serving, reheat las
rajas and then add the sour cream).
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This is one of our Italian traditions that we like in the summer. The zucchini plant is so plentiful in the summer that when
the rst yellow-orange owers appear, many of our meals start with this appetizer. I have recently noticed some grocery
stores in our area selling the owers in their produce sections. Very difcult to eat just one!
.l ... .
LINDA DEMARINIS / Customer Care Representative, Customer Care Department,
Novopharm / CANADA
10-15 zucchini flowers
2 large fresh Mozzarella balls,
roughly chopped
4 eggs, beaten
4 tbsp flour
4 tbsp grated Parmesan cheese
tsp salt, to taste
Pepper, to taste
4 tbsp milk (a bit more if batter is too thick)
Vegetable or corn oil for shallow fry
1. Wash flowers and pat dry gently with a paper towel.
2. Very gently open the flowers and insert a piece of Mozzarella
cheese. Set aside.
3. In a large bowl, combine eggs, flour, Parmesan cheese, salt,
pepper and milk. Beat well.
4. Dip each flower into the egg mixture to coat and fry in hot oil
until golden.
serves 10
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The story of this dish is that eggplant is very popular in Romania. The explanation for this is that in the dark Ceausescu
period, there was shortage of meat. People used eggplant in a very inventive way. In addition to this, eggplant cream is
used in several combinations, like zacusca, fried eggplant and eggplant schnitzel.
Of course, meat is now available. But the old eggplant recipes are very successful. We prepare this regularly at family
gatherings. My daughter eats it four times a day when we have it at home. I recommend it for vegetarians as well.
,,.. .. . ..,...
ECSEDI SNDOR / Coordination Employee, Teva Pharmaceutical Works Ltd. / HUNGARY
serves 12-16
8 large eggplants
2 medium onions, finely chopped
(or 2 garlic cloves, crushed)
3 tbsp oil
300 g / 1 cups mayonnaise
200 ml / 7 fl oz sour cream
3 tsp sugar powder
4-5 tsp salt
2 tbsp lemon juice
1. Roast the eggplant on an open fire (grill or stove) until skin
blackens and they are cooked, turning while roasting so they will
cook evenly.
2. With a wooden knife (metal-knife will oxidize the eggplants, and
they will blacken rapidly) dig out the soft flesh and lightly chop it.
Leave to cool.
3. Mix with the onion and the oil. In some other combinations,
use garlic instead of onion. Transfer to food processor with the
mayonnaise, sour-cream, icing sugar, salt and lemon juice to
obtain a light cream. Before serving, it is recommended to put in
refrigerator for two hours.
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Canada is a net exporter of grains but, in fact, wild rice is its only native cereal. Wild rice is also high in nutritional value.
For example, wild rice is rich in niacin, thiamine and riboavin. It contains more high quality protein than wheat, yet wild
rice has a low fat content, only 65 calories per 125 ml ( cup) serving. Growing up, wild rice was always a special treat
and I would like to share with you our familys recipe.
ul ' . .. ..
FRANOIS BLANCHETTE / Senior Manager Scientic Communications,
Scientic & Medical Affairs, Teva Neuroscience / CANADA
serves 6
1 cup wild rice
50 g / 2 oz butter
1 cup sliced mushrooms
450 g / 1 lb bacon
2-3 cups sliced carrots
2-3 cups sliced celery
Hashed onions (optional)
1 package onion soup
1. Rinse the wild rice properly using a strainer and cold water, and let
it sit in cold water for 24 hours.
2. The following day, boil the rice in a pot until the grains curl
(approximately 20 minutes). Strain to remove all water when done.
3. Meanwhile, saut mushrooms in butter and set aside.
4. Cut bacon strips into little pieces and cook in a skillet on the
stovetop to desired consistency. Separate the fried bacon from the
hot oil and keep both for later. Please be careful with the hot oil.
5. Boil carrots and celery to desired consistency.
6. Combine all cooked/boiled ingredients (wild rice, bacon,
mushrooms, carrots, celery) and 1 package of onion soup into a
bowl and mix.
7. Add desired quantity of bacon oil for flavor and mix.
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An Israeli recipe that is easy to prepare, healthy and tasty!
1....
AHUVA MARKO / Cop-1 Laboratory, Teva Plantex Ltd. / ISRAEL
serves 10
1 cups cooked chickpeas, should be extra
soft (canned chickpeas can be used)
cup water (chickpeas cooking liquid is
even better)
2 tbsp tahini (sesame paste)
1 tbsp vinegar
1 tbsp lemon juice
Salt, pepper and garlic, to taste
Paprika, parsley, olive oil (as toppings)
1. Grind the chickpeas and water in a food processor to a smooth
paste. Add the tahini, vinegar, lemon juice, salt, pepper and garlic.
Process for another minute to blend the ingredients, and the
hummus is ready.
2. Transfer the hummus to a flat dish and top with paprika, parsley
leaves and a dash of olive oil. Keep refrigerated.
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This delicious cake is one of my favorites; I remember it with pleasure since I was a child. The Bread Cake is an old cake
that, once upon a time, was prepared from left over bread and served as a sweet dish. It is simple to bake on the stove
or a wood burning oven at relatively low temperatures. It is typical to all northern Italy and it has different dialectal names;
its prepared typically for the Patrons Festival (in my village its called Papina and its celebrated on August 10th). It is
told that the shepherds of the Alpine valleys, some days before leaving mountain pastures until winter, prepared this cake
just to use the old bread instead of throwing it away. This recipe was passed down from mother to daughter (or son!)
and normally you cant nd it in the recipe books.
This recipe differs from one place to the next and from one family to the next, so you can nd many variations. You can
use apples, candied fruits, walnuts or cocoa powder. Cognac could be replaced with rum or grappa (more traditional).
/.l .
ALESSIO FRIZZARIN / R&D Technician, R&D Biosynthetic, Sicor S.p.A. / ITALY
serves 12
50 g / 2 oz cocoa powder
1 L / 1 pints milk
500 g / 1 lb stale bread, cut into small pieces
150 g / 5 oz currants
3-4 tbsp cognac
100 g / 3 oz sugar
50 g / 2 oz butter
2 egg
150 g / 5 oz amaretti (di Saronno)
50 g / 2 oz pinenuts
A pinch of grated lemon peel
1. Preheat oven to 150 C / 300 F. Dissolve cocoa powder in the
milk, bring to boil and transfer to a medium bowl. Add the bread,
and let stand until the milk is totally adsorbed and the bread
softens (normally it will take overnight).
2. In the meantime, put the currants in a cup with cognac for 10
minutes. Work the soaked bread to a homogeneous dough-like
mix. Mix carefully with all the ingredients and transfer to a well-
buttered baking pan.
3. Bake for an hour. At the end, the cake should be wet. Serve fresh,
sprinkled with sugar.
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This is a very traditional Canadian dish and one that denitely brings back childhood memories. Hours of picking
blueberries were rewarded with waking up to warm and juicy berry lled pancakes drizzled with maple syrup.
I now take my two year old son out to experience picking ripe berries from the bushes and popping them into his blue
colored mouth faster than into the basket. He enjoys all the mixing and cooking involved in learning the recipe almost as
much as stealing and eating the blueberries themselves!
/.', '...
WENDY HOLDEN / Research Chemist, Analytical R&D, Novopharm / CANADA
2 cups / 10.5 oz / 315 g flour
4 tbsp white sugar
1 tsp salt
4 tsp baking powder
2 large eggs
2 cups / 580 ml / 19 fl oz milk
2 cups blueberries (or other seasonal berries
as available e.g. raspberries, blackberries)
Fresh or partly thawed, coated lightly with
flour by tossing in about 2 tbsp flour
Oil or butter for frying
1. Mix flour, sugar, salt and baking powder together. In a separate
bowl, combine the eggs and milk. In a third bowl coat blueberries
with about 2 tablespoons of flour.
2. Mix the dry and liquid ingredients together until the batter is
smooth. Batter should have the consistency of thin cake batter
(not runny). Adjust with milk or flour as required. Fold in the
coated berries gently to avoid crushing them.
3. Preheat a skillet with a small amount of oil and/or butter to fry
pancakes. Pour 10-15 cm / 4-6 inch rounds of batter and flip
the pancakes when bubbles appear on the surface. They should
be golden brown on both sides when cooked. Serve with maple
syrup (or any suitable table syrup).
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The Polish traditional Honey Cake goes back to Slavic times. Ancient Slavs baked honey cake for ceremonial purposes.
It was a favorite delicacy during pagan feasts.
According to national tradition, honey cakes were baked in all Polish houses. A honey cake is nowadays more often
eaten during Christmas. In the past, it was mainly a starter served with vodka. Honey cake dough is very dense and
tough. The dough had to be kneaded by very strong women for many days. Then it matured slowly and could even be
kept for a few months. Sourdough was the main secret of the cake. The older the sourdough, the better the honey cake.
First-class dough was so precious, that it was a part of a brides dowry. Old Polish honey cakes were as tough as iron.
They became delicious only after several months.
It was said that there are four best things in Poland: Torun honey cakes, Gdansk vodka, Krakow girls and Warsaw boots.
Torun honey cakes were known in the rst half of the 17th century and the recipes were well-kept secrets. Honey cakes
are the healthiest among cakes.
1., .
EWA ZBROCH / Board Member, Teva Pharmaceuticals / POLAND
MALGORZATA BRODZKA-RASZEK / Consultant
EWA LAD / Assistant
JAROSLAW GLAZEWSKI / Sales & Marketing Specialist
serves 15
2 cups / 450 g / 1 lb caster sugar
200 g / 7 oz butter
8 eggs, separated
500 g / 1 lb honey
1 tsp ground honey cake spices -
cinnamon, cloves, nutmeg
800 g / 1 lb flour
2 tbsp chopped walnut
1 tbsp chopped almonds
2 tbsp finely chopped candied orange peel
1. Preheat oven to 165 C / 325 F. Beat sugar and butter until light
and fluffy. Add yolks, one at a time while beating. Add honey,
spices and flour - constantly mixing.
2. Beat egg whites until they hold a peak. Add to butter mixture
along with the baking powder, walnuts, almonds and orange peel,
mixing it lightly but precisely.
3. Pour mass into greased baking tins - the dough should reach half
of its height. Bake about 1 hour in the preheated oven, until a
toothpick inserted in the center of a loaf comes out clean. Bread
will be brown in color and will crack on top.
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This dish was good for people who couldn't afford a fridge or ice box because it can be stored at any temperature and
it lasts for days without getting spoiled or rotten. These people were poor and the only cheap food to be bought was
our, which we use to make this dish.
This dish is also uses by people who intend to go on a long journey and it is very fullling.
).., .
BARBARA ELVERY / Shipping/Receiving Department, Novopharm / CANADA
serves 4-5
1 cup / 140 g / 4 oz flour
2 tsp baking powder
1 tsp salt
2 tbsp butter or margarine
cups / 115 ml / 4 fl oz tap water
1. Sift all dry ingredients into a big mixing bowl and mix well. Add the
butter and rub it into the dry ingredients using your hands. Make
a well in the middle and add the water, a little at a time until
mixture forms a not too sticky dough.
2. Form into balls and fry until golden on both sides. Serve hot with a
nice cup of Jamacian blue mountain coffee. Enjoy - from the island
of Jamaica.
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ROSARIO SOLTERO BARCENAS / Human Resources Manager,
serves 6-8
1 tbsp dry yeast
1 cup / 210 g / 7 oz sifted flour
4 whole eggs
7 yolks
cup / 75 g / 2.5 oz sugar

160 g / 5.5 oz butter
1 tsp grated orange peel
2 tbsp orange juice
A pinch of salt
cup figs - half sliced, the rest chopped
cup cherries - half sliced,
the rest chopped
cup citron half - sliced, the rest chopped
cup candied orange - half sliced,
the rest chopped
cup candied lemon - half sliced,
the rest chopped
Topping:
1 cup / 140 g / 4.5 oz flour
1 cup icing sugar
1 cup vegetable fat
2 eggs for the topping
Sugar for the topping
1. Mix the yeast with 2 tablespoons of lukewarm water and cup of
flour. Let it rest for 15 minutes.
2. Put the rest of the flour on a clean surface, make a well in the
center and pour in the eggs, yolks, sugar, half of the butter, orange
peel and juice, salt and the prepared yeast. Knead the ingredients
except for the flour.
3. Add the flour little by little while you make a homogenous ball
of dough. Bang it down on the floured table several times until
it becomes elastic and no longer sticks to your fingers or to the
surface.
4. Roll out the dough, add the rest of the butter and incorporate it;
make a ball, cover it with a warm cloth and let it rest for two hours,
until it doubles in size.
5. With a fist, bang the dough on the table to deflate it; fill it with
the chopped candied fruit and keep kneading to incorporate the
ingredients.
6. Form the dough into a ring and place it on a greased oven tray. Let
it rest until it once again fluffs up. Preheat oven to 180 C / 350 F.
7. To make the topping: Mix the flour, sugar, vegetable fat and one
egg to make a dough. Roll it out and cut into decorative elements
(leaves, heart etc.). Beat the other egg and brush the ring.
Decorate the ring of dough with the topping and the sliced fruit.
Brush again with the egg wash and sprinkle with sugar.
8. Bake for 40 minutes until the Rosca is cooked and golden. Put the
figurine inside and let it cool. Enjoy a delicious Rosca de Reyes
Da de Reyes (Epiphany) is a tradition in our country, Mexico. Every January 6th, we get together to cut a piece of the
Rosca de Reyes. Each member of the family takes a turn in cutting a piece, beginning with the grandparents, the parents
and then the children. The fun part is to see who nds the Baby gurine inside the portion. Those fortunate to nd a
gurine, will invite the rest to a Tamale Merienda on February 2nd.
In our family, we get together to pass on our traditions to the youngsters, to remember nice moments and anecdotes.
Each one of us decides how to accompany his piece of Rosca. It can be with a glass of milk, a cup of hot chocolate,
tea or coffee.
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This delicious cake - although really a cake/pie combination - is very common in the Pennsylvania Dutch area (southeastern
and south central Pennsylvania), where many Dutch and German immigrants chose to make their homes in the lush
farmlands. The Funny Cake is so named because the baking process is funny in that the chocolate is poured on top of
the cake before baking and when removed from the oven, the chocolate is on the bottom! Hows that for funny?
..., .
JEANETTE LANDGREEN / Manager, Learning & Development, Human Resources,
serves 8
1 pie crust
Part I:
cup / 170 ml / 6 fl oz warm water
4 tbsp cocoa powder
tsp vanilla extract
Part II:
2 tbsp butter
1 egg
1 cup / 140 g / 4.5 oz flour
1 tsp baking powder
1. Preheat oven to 180 C / 350 F. Line pie plate with pie crust.
2. Mix parts I & II in separate bowls. Pour part II ingredients into pie
crust. Pour part I on top.
3. Bake 45 minutes to an hour, until the cake is set.
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Leticia Cruz Martinez
Tepache Drink / 108
Mordechai Mehager
Midori Sour / 110
Maria Meszaros
Sweet Pea Soup / 111
Roberto Carlos Montes De Oca
Talla Fish / 112
Forace Espedito
Anchovies / Sardines with Oregano / 113
Ren Klasen
Smoked Salmon Lasagna with
Asparagus / 115
Elias Sidaoui
Chalupas Poblanas / 116
Meir Pariente
Bean Casserole in Beet Sauce with Meat / 117
Manon Blanger
Lamb and Goat Cheese Hamburgers / 118
Pippa Loupe
Loupe Louisiana Gumbo / 119
Frederique Stalenhoef
Mixture of the Dutch - Chicken in the Hat / 120
Lalo Gonzales Tamayo
Lalos Pizzolines / 121
Jitendra Bhandari
Pavbhaji / 122
Elisabetta Pieri
Risotto alla Milanese - Milanese Rice / 123
Omar Salvador Martnez Rodrguez
Strawberries with Chocolate and Amaranto / 124
Julia Orshansky
Fruit Delight / 125
Aurora Cristina Fuentes Serrano
Corn Bread / 128
Sybille Macdonald
Swiss Chocolate Pie / 129
It gets very hot in Mexico between April and June. My paternal grandmother, Maria, used to make us this drink when
we were kids. When we came back from school, she always greeted us with this drink, to quench our thirst in the heat.
I used to watch how she put all the ingredients in the pan while she told us stories of when she worked in the elds,
about how the maize grew, how she used to cook on a stove with wood that she collected in the mountains, how she
ground the maize to make tortillas, and raised chickens, lambs and cows. She led a very simple life, since there were
no modern amenities - television, computers, and Palm Pilot - in her native town. But she had the blue sky, the stars,
the woods and the tranquillity of living in a place where people know you, where everybody says hello whenever they
meet, where people get together in the evenings to chat, to hear mass, to sow the elds or to bring in the harvest. The
food was something different too, something natural. Being with nature is a unique experience - seeing and enjoying the
reies that announce their presence with a little ash of light, listening to the crickets, waking up in the morning with the
song of the birds, the cooing of the doves and breathing in the fresh air.
Now that I am older, I think of my grandmother, her stories and, above all, what I learned and continue to learn from
her. She was an independent woman, honest, frank and very hard-working. She knew how to overcome adversity and
problems in life and how to retain her own culture, with the traditional dances and clothes of a Mazahua woman. Now
I prepare the drink that she taught me to make. It is simple, but requires patience and time. Whenever I prepare the
drink, my grandmother is here, just like when I was small and listened to her stories in her village, surrounded by all the
marvellous things there.
.. ..
LETICIA CRUZ MARTINEZ / Validator Engineer, Validation & Metrology Department,
serves 8-12
kg / 1 lb piloncillo (Mexican brown sugar),
or palm sugar, cut in small pieces
1 cinnamon stick (approx. 8 cm long)
3 cloves
A pinch of cumin seeds
1 large mature pineapple
(use little pieces of the rind and flesh)
2 L water
1. In a medium sized clay pot (capacity 5 L / 8
pints) add the

piloncillo, cinnamon, cloves, cumin, the pineapple skin, the pieces
of pineapple flesh and the water. Cover completely and leave for
two days in a hot part of the kitchen.
2. Strain the liquid and add more water if necessary and ice to taste.
Serve cold.
A light, thirst-quenching alcoholic beverage for summer evenings that is simple and easy to prepare.
|l .
MORDECHAI MEHAGER / Machine Operator, Dry Production Department, Har Hotzvim
Jerusalem, Teva Pharmaceutical Industries Ltd. / ISRAEL
2 tbsp boiling water
2 tsp white sugar
tbsp freshly squeezed lemon juice
1 melon liqueur
(Midori or any other substitute)
1 tbsp lime concentrate
Ice
Shaker - the drink can also be mixed in any
other functional utensil.
Serving glass - it is customary to serve this
drink in an old fashioned whisky glass.
Ice crusher - it is recommended to crush
the ice.
1. Mix water and sugar thoroughly until the sugar dissolves.
2. Pour the lemon juice and sugar into the shaker and add the melon
liqueur, lime concentrate and two ice cubes, and stir well.
3. Fill the serving glass with the crushed ice, insert a stirrer and gently
pour the shaker mix into the serving glass. Garnish with a lemon
wedge or a twist of lemon peel. Enjoy!
serves 1 (60 ml / 2 fl oz)
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I chose this recipe because its my familys favorite. I live in Hungary. Hungarys climate is continental. We have 4 seasons
here. The winter is long and everybody waits for the warm weather. I lived in the country, in a house with a garden, since
my childhood. My parents grew vegetables in their garden and I do the same.
There are a lot of peas in this part of my country. You can make a variety of different meals with peas, but my familys
favorite is sweet pea soup. You can eat it when the summer starts. Children wait for it because it means that school is
almost out and vacation is about to begin. They often go into the garden and taste the peas. When they are ripe, we
gather and clean them together. It is a good reason to be together, to work together and talk.
When I was a child, I waited for summer too. I liked this meal very much. My mother was a very good cook. This was
the rst dish I wanted to learn and I asked my mother to teach me. When I make it, it always reminds me of her. I taught
my children to make it too.
Nowadays, you can buy peas in shops all year round, but fresh sweet peas are the best. If you buy fresh sweet peas and
the children clean them, you have to be careful because they might eat them before you have time to cook them. Youll
have to think of something else to cook!
. '. .
MARIA MESZAROS / QA Assistant, Quality Assurance,
serves 8
3 L / 5 pints water
1 tbsp salt
1 kg / 2 lbs peeled sweet peas
2 carrots, sliced
1 parsley root, sliced
1 yellow pepper
1 green onion, chopped
cup pasta (small kind)
5 tbsp oil
2 tbsp flour
1 tsp ground pepper
cup chopped parsley
1. Boil water in a large saucepan. Add salt, sweet peas, carrots and
parsley root. Cook them on low heat and do not cover.
2. Remove the excess foam from the soup and put in the whole
yellow pepper and green onion. Cook for 10 minutes and put in
the pasta.
3. Meanwhile, heat the oil in a pan and mix in the flour. Fry until the
mixture becomes light brown. Remove it from the heat and add
the ground pepper. Whisk in a cup of water and pour the whole
mixture into the soup.
4. Mix together and cook for 3 minutes. Finally, add the parsley.

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The Talla Fish is a typical dish of Barra Vieja, a region near the port of Acapulco, located in the state of Guerrero. One
of the main attractions of Barra Vieja is this delight with a coconut drink, under the shade of palm trees and in front of
the beautiful sea view. According to some of its inhabitants, the recipe for Talla Fish was created by a lady known as
Doa Nicolasa, between the end of 1960s and the beginning of the 1970s. The rst time that I ate Talla Fish was in the
summer of 2001, during a very great trip with my oldest friends from high school.
.. .
ROBERTO CARLOS MONTES DE OCA / After Sales Assistant, Sicor Latinoamerica / MEXICO
1.5 kg / 3
lbs whole large Huachinango,

cleaned, or any other fish
or fillet of smooth meat
3 Guajillo chili peppers, seeds and
membranes removed
4 tomatoes, peeled and seeded
onion, coarsely chopped
1 garlic clove
tsp of thyme
cup / 110 ml / 4 oz mayonnaise
3 laurel leaves
Salt, to taste
1. Preheat oven to 200 C / 400 F. In a powerful food processor,
liquefy the Guajillo chili peppers, tomatoes, onion, garlic, thyme
and mayonnaise.
2. Season the fish with salt and cover inside and outside with the
sauce. Put the laurel leaves on the fish and wrap with aluminum
foil - loose but hermetic.
3. Transfer fish to the oven tray and bake for 35 minutes. Serve with
slices of orange, tomato, onion and lemon.
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In ancient times, the only economic activity of Schiavonea, Corigliano, Calabria, was bluesh shing in rowboats. The
town, bathed by the Ionian Sea, is 12 km from Sibari. The main economic activity is still shing. About 3,000 shermen
are employed in this activity, together with (seaside) tourism.
The recipe has very ancient origins, having been passed down through the generations. Eating sh in the family was a
way of saving money.
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FORACE ESPEDITO / Supervisor Fermentation, Fermentation Department, Sicor S.p.A. / ITALY
1kg / 2 lbs fresh anchovies or sardines,
cleaned
Extra virgin olive oil, to taste
red pepper, cut in pieces
Salt, to taste
1 hot pepper, to taste
Oregano, handful
Paprika, handful
cup / 110 ml / 4 fl oz wine vinegar
1. Clean the sardines or anchovies, eliminating the insides and heads
with a fork.
2. In a saucepan, add the oil, crushed garlic and the pepper. Cook
until the garlic and pepper are golden brown. Add the sardines
or anchovies, then salt, hot pepper, oregano and paprika and cook
for 7-10 minutes.
3. Stir, cover the pan with a plate, and cook for another 7-10
minutes. Add glass of wine vinegar. After about 3 minutes, stir
the contents and continue cooking until the vinegar is completely
evaporated. Serve with Ciro Rosato wine. Buon Appetito.
serves 5-8
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In Holland, springtime is the time of asparagus, also called white gold. They are only available for a short period of time, from
the end of April until June 24. Asparagus are mainly grown in one of the southern provinces of the Netherlands, Limburg.
I am very fond of asparagus, but nobody in my family likes them and therefore we hardly ever eat them. Thats why I try to
take every opportunity to eat asparagus. I found a nice recipe with asparagus that combines Italian and Dutch cuisine.
.l ... /..,.. .. ..,.
REN KLASEN / Project Manager, Concern Communication Department,
Pharmachemie / THE NETHERLANDS
8 white or green asparagus
1 tsp sunflower or olive oil
1 tbsp butter
1 small onion
4 mushrooms (Champignons)
200 g / 7 oz Norwegian shrimps
100 ml / 3 fl oz dry white wine
1 tsp tomato paste
100 ml / 3 fl oz cream
1 tsp chopped chives
Salt
Fresh ground white pepper
8 slices smoked salmon
1. Cut the asparagus in oblique pieces of about 3 cm long and cook
in unsalted water for 3 minutes.
2. Heat the oil and butter in a wok. Chop and fry the onion. Cut the
mushrooms in thin slices. Add the asparagus and the mushrooms
to the onion and stir well on a hot fire. Add the shrimps, stir for
two minutes and add the white wine.
3. Add the tomato paste, the cream and the chives. Stir everything
carefully and season with salt and pepper.
4. Preheat 4 plates, add a slice of salmon and cover this with the
asparagus-shrimp mix. Cover with a slice of salmon.
Note: You should eat the asparagus with a good glass of white wine,
preferably an Alsace Pinot Blanc.
serves 4
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Chalupas Poblanas are celebrating a century since they were born. It is a tradition passed through generations and it
has become a basic staple of culinary art in Mxico. It combines colors, aromas and avors that merge in the way of
cooking just as they did many years ago.
Chalupas Poblanas now form an important traditional dish served to local and international tourists. This delicious
Mexican dish began in 1895 in the San Francisco neighborhood of Puebla, Mxico. It is currently believed that the
original Chalupas were made with a very thin corn tortilla and pork meat, because there was once a lack of corn and
a great supply of pork meat. That is why this technique is used nowadays. Since ancestral times, this typical food has
been served in the homes of most Mexican families. It can be served as an entre or as the main course.
My mother used to make Chalupas for most of our family parties or social reunions. My sister has carried on with this
tradition in her house and my wife has even learned how to cook them, so we can enjoy this typical dish at home. My
daughters and I have made Chalupas one of our favorite dishes and they have become a part of our family recipe book.
.... ''...
ELIAS SIDAOUI / Human Resources Director, Sicor Latinoamerica / MEXICO
250 g / 8 oz green tomatoes
1 small onion, chopped
2 dried Guajillo peppers
tsp salt
250 g / 8 oz lard
kg / 1 lb thin corn tortillas (5 cm diameter)
250 g / 8 oz pork meat, minced
garlic head, peeled
1. For sauce: Boil the tomatoes, garlic, one tablespoon of onion,
Guajillo pepper and the salt in a small amount of water and liquefy
it in a blender until you have a sauce.
2. Heat a small amount of lard in a pan and fry 1 tortilla on both
sides. Add a small amount of meat and chopped onion and cover
it with some sauce. Serve directly from the stove. Repeat with the
rest of the tortillas.
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This is a Tunisian recipe that I particularly love, known as Bekeila. It is special in that it was always the tastiest
dish served, primarily during the holidays, and everyone wanted the privilege of getting the biggest portion of stuffed
intestines (called Azbana), or the part made of semolina and meat resembling a patty (called Kokala), both of which
acquire the aroma of the beets, beans and spices. Merely writing about it whets my appetite for this delicious dish, which
I believe is the tastiest of our national fare.
/.. . . / .. .. |.
MEIR PARIENTE / Instrumentation Laboratory, Maintenance Department,
Teva Plantex Ltd. / ISRAEL
1 bunch / 10 silverbeet (Swiss chard)
cup oil
2 onions, finely chopped
2 garlic cloves, chopped
3 green onions, sliced (including stems)
2 cups water
900 g / 2 lbs beef for slow cooking, chopped
1 tbsp hot paprika
tbsp beef flavored soup powder
tbsp black pepper
tbsp salt, to taste
1 cups beans, soaked in water for 3 hours
1. Rinse the beet leaves and cube the green part of the leaves.
Transfer to a large saucepan and steam over low heat until there is
no water left.
2. Add the oil, onion and garlic to the saucepan and thoroughly
brown the beets.
3. Add the water, the meat, spices and beans. Add water to cover.
Bring to a boil and remove foam. Cook covered, on low heat, for
about two hours until the meat is tender.
4. This dish can be cooked with intestines stuffed with pieces of lung
and rice (Azbana).
5. Serve on a bed of couscous.
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serves 4
Summer is back! In Canada we have long and cold winters. When the smell of BBQ is in the air, it means that the summer
season is back and this is why I enjoy this recipe so much! Another good reason for liking this recipe is that BBQ cooking
is typically a male task at least in Canada. So ladies, sit back, relax and enjoy!
/..' ..l . . 1..'.,
MANON BLANGER / Clinical Research Manager, Medical & Scientic Affairs Department,
Teva Neuroscience / CANADA
1 red pepper
kg / 1 lb fresh ground lamb
1 tsp salt
1 tsp pepper
1 tsp ground cumin
200 g / 7 oz sliced goat cheese, approx.
4 Kaiser breads (or any other type
of hamburger buns), halved
A few leaves of arogula
1. Cut the sweet red pepper into two halves; grill on the BBQ (skin
facing the grill) until the skin blackens. Transfer to a plastic bag,
close well and allow it to sweat for 15 minutes. Peel off the skin
and slice. Put aside.
2. In a bowl, mix the ground lamb, salt, pepper and cumin. Form 4
patties. Grill on the BBQ.
3. Put goat cheese on each patty and let it melt slightly.
4. Place the Kaiser breads (or hamburger buns) on the grill for a few
minutes until they are slightly grilled.
5. Place the patties on the Kaiser bread; add the grilled red pepper
and a few leaves of arogula. Enjoy!
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Gumbo is unique to Louisiana and is a result of the marriage of inuences of French, African, Spanish and Native
American cuisine, which rubbed shoulders in the New Orleans area during the late 17th and 18th centuries.
My husband has been making this recipe for the past 15 years and it is always a crowd pleaser. He begins by picking
up vegetables at the farmers market, a hen and a good bottle of wine and the rest is an enjoyable evening of cooking
and sampling.
Gumbo is a great meal to prepare before a party, as it gets better and better the longer it stays in the refrigerator.
/. /.... ..'
PIPPA LOUPE / Scientic Programs Manager, Professional Education,
Teva Neuroscience / USA
serves 5
1 hen (2-2 kg / 4-5 lb)
1 cup vegetable oil
1 cup flour
1 cup chopped celery
2 cups chopped onions
1 cup chopped bell peppers
300g / 10 oz frozen chopped okra
450 g / 1lb smoked pork sausage, sliced
into bite sized pieces (can substitute
turkey or beef sausage if avoiding pork)
4 chicken bouillon cubes
450 g / 1 lb shrimps, peeled and cleaned
(optional)
Seasoning mixture:
2 tbsp salt
2 tsp thyme
1 tbsp red cayenne pepper
1 tbsp black pepper
Note: Gumbo improves if refrigerated
for 1-2 days, then skim oil off before
heating to serve. Serve over steamed/
boiled long grain rice.
1. Make a chicken stock by placing the hen in a large stock pot. Fill
the pot with enough water to cover the hen. Bring the water
to a boil and then cover and simmer for 1 hour. While the hen is
simmering, make a roux.
2. A roux is the backbone of Louisiana Creole cooking. To make a
roux: First heat the oil in a heavy bottomed pot or skillet over
medium heat (about 3-4 minutes). Add cup of the flour and
whisk until the flour is completely dissolved. Continue adding and
dissolving cup of flour at a time until all the flour is dissolved.
Be sure to stir continuously as the roux can burn easily. You can
tell that a roux has burned when lots of little black specks appear
(a few specks are okay). As you continue to stir, you will see the
roux gradually change color, when it turns the color of peanut
butter turn the heat to low and add the chopped celery, onion, bell
pepper and of the seasoning mixture. Continue to stir until the
onions are transparent. Remove from heat.
3. Remove the hen from the stock and set aside to cool. Skim the
foam off the top of the stock. Add the roux and mix very well. Add
the frozen okra, sausage (can brown sausage first if you like),
chicken bouillon cubes and the rest of the seasoning mixture to the
stock. Bring the mixture to a boil then reduce the heat and simmer
for one hour. After one hour skim the oil off the top of the pot.
4. While the pot is simmering, debone the chicken and break into
bite-sized pieces. Add chicken to the pot and simmer hour. If you
want to add shrimps do it during the last 10 minutes of cooking.
This is a special national recipe in our country. This recipe is a real mix of ingredients like the mix of people who live in the
Netherlands. The combination of ingredients, for instance the sambal - a hot taste, and the ginger, is just like a candy
sparkling on the tongue. The lovely combination with chicken and with the famous Dutch cheese led to its nickname:
Mixture of the Dutch.
|. . ... .. . . 1.
FREDERIQUE STALENHOEF / Administration, Quality Assurance Department,
serves 2-4
180 g / 6 oz puff pastry
400 g / 13 oz chicken fillet, finely chopped
Salt and pepper
50 g / 2 oz butter
1 garlic clove, finely chopped
3 tbsp curry sauce powder (Knorr)
6 little balls ginger in syrup, finely chopped
1 tsp Sambal Oelek
(ground red chili peppers)
1 can (350 g / lb) cherries in syrup,
pitted and strained
200 ml / 1 cup crme fraiche (sour cream)
2 tbsp breadcrumbs
50 g / 2 oz ground ripe cheese
Some white flour
24 cm baking dish, greased
1. Preheat oven to 200 C / 400 F (gas oven at 4). Defrost the puff
pastry. Sprinkle chicken fillet with salt and pepper.
2. Heat the butter in a roasting pan until its brown and the foam
disappears. Roast the chicken fillet until it is light brown. Add the
garlic to pan.
3. Add the curry sauce powder, the chopped ginger, the ground red
chili peppers, the cherries and the sour cream. Stir for about two
minutes until it starts to boil. Cool.
4. Roll out the puff pastry. Use half to line the bottom and the sides
of the baking dish and prick with a fork to make tiny holes.
Sprinkle with breadcrumbs.
5. Add the chicken mixture to the dish and sprinkle with ground
cheese. Close the dish with the rest of the rolled out pastry
placed on top of the mixture.
6. Brush the top with some milk.
7. Put the dish 1 level below the middle of the oven and let the pie
cook for 30-40 minutes until it is golden brown.
8. Wine advice: Chateau la Gordonne Ros.
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Some houses smell of roses, others of incense; my grandmas smelt of Pizzolines! This recipe brings back precious
images of my grandmother getting her delicious Pizzolines ready for the entire family. No matter how late or how
unexpected our visit was, Grannys home would ll with tomato, fried garlic and olive oil scents and the noise of a sizzling
pan and a chopping knife on the wooden chopping board would echo around.
/.
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LALO GONZALES TAMAYO / Assistant to the Financial Manager, Financial Department,
Teva-Tuteur / ARGENTINA
serves 10-15
Basic pizza dough:
50 g / 1 oz fresh yeast
L / 17 fl oz warm water, approx.
1 kg / 2 lb all-purpose flour
4 tsp salt
2 tsp sugar
Tomato sauce:
3 tbsp olive oil
1kg / 2 lb canned diced plum tomatoes
5 garlic cloves, chopped
2 medium onions, chopped
1 tsp sugar
1 tbsp dried oregano
1 medium sage leaf
1 small red pepper, diced
Salt and pepper
Topping:
Olives, anchovies, grated Parmesan cheese
1. Basic pizza dough: Put dry ingredients in a medium bowl and mix
with one hand. Melt yeast in half of the water quantity and add to
flour with enough water to form soft dough, not sticky. Knead
dough on lightly floured counter for 7 minutes and let it stand for at
least 40 minutes. Cover it with a kitchen cloth in a warm place,
with no drafts or sudden changes of temperature. The dough will
slowly rise. In the meantime prepare the tomato sauce.
2. Tomato Sauce: Heat a medium-sized saucepan and pour in the
olive oil. Add the garlic, onions and pepper and stir over a low heat
until the onion softens. Add the rest of the ingredients. Season to
taste. Cook for about 15 minutes.
3. Once the dough has risen, knead for 3 minutes until all air comes
out. Divide the dough into small tennis balls. Press them flat in the
middle and roll them out - not too thin, about 1 cm with a higher
rim. Make scattered holes with a fork and one in the middle.
4. Fry dough disks in hot oil until lightly browned. Take out of frying
pan and pour hot tomato sauce with a ladle.
5. Finally, add Parmesan cheese to each. Also olives and anchovies
are highly recommended. Bon Appetite!

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I chose to share this recipe with you, because its the most famous Indian Gujarati entre, that has a mouth watering
taste to it. Its a great main dish to serve at dinners, family parties or at any other occasion.
The recipe is my personal favourite for Indian spicy and delicious food. It also reminds me of the food served on the
Indian streets and restaurants that I have often visited and enjoyed back in my hometown of Baroda, Gujarat. Basically,
you can dene the recipe as mixed mashed vegetables with different spices in it. Therefore, try it once and nd out what
type of food Indians like.
'.'..
JITENDRA BHANDARI / Packing Operator, Packing Department, Novopharm / CANADA
serves 4
2 cups chopped mixed vegetables
(french beans, carrots, cauliflower, potato,
cabbage, eggplant, green chili)
cup shelled peas
2 tsp butter
tsp grated ginger
tsp crushed garlic
1 capsicum, finely chopped
2 tomatoes, finely chopped
2 tsp Pavbhaji masala
1 tsp chili powder
tsp turmeric powder
Salt, to taste
tsp sugar
1 cup water (in which vegetables
were boiled)
tbs lemon juice
8 pavs (squarish soft buns), for serving
1. Steam, cook or pressure cook mixed vegetables and peas till well
done. Drain well and mash them coarsely.
2. Heat butter in a pan. Add ginger, garlic, capsicum, onion and
tomatoes. Fry for 8-10 minutes till very soft.
3. Add Pavbhaji masala, chili powder, turmeric, salt, sugar and fry
further 2-3 minutes. Add water and cooked vegetables and bring
to a boil.
4. Simmer till gravy is thick, stirring and mashing pieces with masala,
in between. Add lemon juice, stir. Garnish with chopped coriander
and a block of butter. Serve with warm pavs.
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One of the most typical Milanese dishes is Risotto alla Milanese. This specialty dish from the Milan region of Lombardy
consists primarily of Arborio rice and saffron simmered in bouillon, and is a direct result of the Venetian spice trade and
the conquerors of Italy. Starting in the 11th century, ships from the Far East and Africa introduced saffron, a precious
spice made from the stamens of the crocus ower, to Italy. This rare spice became so coveted that an ofcial Ofce of
Saffron was established to regulate its trade.
Saffron is the worlds most expensive spice. The northern Italians added it to risotto, a rice dish made from plump and
starchy Arborio rice, and thus the now classic dish of Risotto alla Milanese was born.
It was September 1574. For almost 200 years, after work had begun on the Cathedral (Duomo of Milan), Valerio of
Fianders, a master glass-maker commissioned to complete some glass windows depicting the life of St. Helen, brought
the best pupils to Milan. One stood out from the others, for his extraordinary ability to mix colors, obtaining amazing
effects. His secret? A point of saffron skillfully added to the mix when it was ready. And it was for this habit that he had
received the nickname of Saffron. Hardly anyone remembered his real name, and it has been lost over time. Master
Valerio, naturally, knew all about his most promising pupils passion for saffron, but always pretended to know nothing,
constantly teasing him and saying that he would end up putting saffron in the risotto. And so, after so many years of
teasing, the young man decided to play a sneaky trick on his master: Our Lady Valerios daughter was to get married,
and what better occasion was there to sprinkle a little yellow powder in the risotto than the wedding feast? It didnt take
much to bribe the cook.... and imagine the surprise of the diners when a most strange pyramid of saffron-colored risotto
appeared at the table. Someone was brave enough to taste it, then another and then another. In a blink of an eye, not a
grain was left of that enormous mountain of yellow risotto. Saffrons sneaky trick had gone wrong.
' .. |.. |.. '
ELISABETTA PIERI / Medical Director, R&D Clinical Trial Unit, Teva Pharma Italia / ITALY
serves 4
7 cups / 1.5 L / 2 pints chicken stock,
homemade
4 tbsp olive oil
cup diced onion
2 cups Arborio rice
cup / 115 ml / 4 fl oz dry white wine
4 saffron threads or 8 tbs powdered saffron
1 tbsp butter
cups grated Parmesan cheese

1. In a large pot, heat the stock but dont let it come to a boil. Just let
it simmer.
2. Heat the oil in a separate heavy-bottomed pot, over medium heat.
Add the onion and cook slowly until translucent. Stir in the rice
until the grains of rice are coated with the oil. This will keep them
from sticking together. Cook for a couple of minutes until the rice
gives off a nutty smell.
3. Start by adding 1 cup of hot stock, stirring continuously. As the
rice absorbs the stock, begin adding cup of stock at a time,
stirring continuously until all the stock is used and the rice is just
cooked (15-20 minutes).
4. Remove from heat and stir in the wine, saffron threads, butter and
Parmesan cheese. Serve immediately.
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Strawberries are a delicious and healthy fruit. They are a typical food in Irapuato City, known as The World Capital of
Strawberries. The Strawberry Expo is celebrated between February to April every year. It is sold as marmalade, frozen
and dry, with sugar and chocolate. The amaranto is a delicious Aztec food. This is my favorite recipe and I want to share
it with you.
..' .. .. ..l ....
OMAR SALVADOR MARTNEZ RODRGUEZ / Pharmaceutical Research & Development,
4 cups strawberries, medium sized
250 g / 8 oz chocolate, chopped
cup milk
1 cup chopped amaranto,
or 1 cup micro size chocolate chips
1. Wash and clean the strawberries and freeze for 24 hours.
2. Melt the chocolate and milk on a low flame and cool for 5 minutes.
3. Splash the frozen strawberries with the hot chocolate mix.
4. Splash it with amaranto or chocolate chips. Cool for 1 hour.
Buen Provecho!
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Israel is famous for its fruits all year round. Juicy fruit salads and cakes are very popular here, especially during hot
summer days. But if you really want to delight someone, let me suggest an ideal dessert recipe just for this case. Its
delicious, unusual, easy to prepare and it gives freedom to your fantasy. So surprise your guests, your family or just
yourself and enjoy a taste of summer, freshness and the special avor of Israel!
. .,.
JULIA ORSHANSKY / Marketing Assistant, International Pharmaceutical Division,
serves 4
2 peaches, halved and pitted
1 tsp lemon juice
1 tsp sugar
Fresh mint (optional)
Filling:
1 kiwi
1 tsp sugar
1 tsp cornstarch
1 spoon raisins, apricots or other
dried fruits (optional)
Meringue:
1 egg white
3-5 drops lemon juice
Vanilla essence
cup / 70 g sugar
2. Place peach halves, cut side up, on a greased baking sheet;
sprinkle evenly with sugar and lemon juice.
3. Peel kiwi and cut it into small pieces (or crush with a fork). Add
sugar, cornstarch and raisins.
4. Stuff the peach halves with the kiwi mixture.
5. Bake in a preheated oven for 10-15 minutes.
6. For meringue: Beat egg whites in a clean, dry bowl with electric
mixer for 2 minutes. Beat in lemon juice and vanilla. Continue
beating and pour in sugar, one spoon at a time, until mixture is
glossy and forms stiff peaks.
7. Cover baked peaches with the meringue and put back into the
oven until the meringue gets a golden color (5-10 minutes).
8. Serve cold or hot. Garnish with mint leaves.
Note: You can vary the filling according to your taste using any jams,
berries, dried fruits, honey, cut apple with wine and nuts etc. Its
also possible to use apples or any other fruits instead of peaches.
Its delicious and interesting in any combination!
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AURORA CRISTINA FUENTES SERRANO / Nurse, Human Resources Department,
Sicor de Mexico / MEXICO
makes 1 loaf of bread
150 g / 5 oz butter
1 cup / 220 g sugar
4 eggs, separated
2 cup / 280 g flour, sifted three times
3 tbsp sifted baking powder
cup / 120 ml milk
14 minced fresh corn cobs
or 450 g / 15 oz corn meal
40 g candied peel
40 g raisins
20 cm / 8 inch cake tin, greased
1. Preheat the oven to 200 C / 400 F. Cream the butter and sugar
until light and fluffy. Add the yolks one by one and mix well. Mix in
the flour and baking powder, alternating with the milk.
2. Fold in the cornmeal together with the egg whites until it fluffs up.
Add the candied peel and the raisins and mix gently. Transfer to
prepared tin and bake for 45 minutes.
The hometown where I was born is known for growing corn. During the summer, we enjoy corn cobs. I learned to cook
and thought this recipe was easy and now my family enjoys my corn bread a lot.
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serves 8-10
How much chocolate do the Swiss eat per year on average? Approximately 86,537 tons of chocolate products (excluding
cocoa and chocolate powder) were consumed in Switzerland in 2004. Based on an average population of 7.45 million,
this means that Switzerland has an average per capita chocolate consumption of 11.6 kg, in other words ranking it rst
among the consumer countries.
However, one should remember that this gure also includes purchases made by tourists and those who drive over the
border just to buy Swiss chocolate. This chocolate pie is one of the ways the Swiss eat all that chocolate.
. .. '
SYBILLE MACDONALD / Financial Manager, Sicor S.p.A. / SWITZERLAND
Rich Short Crust:
200 g / 1 cups / 6.5 oz flour
3-4 tbsp sugar
A pinch of salt
120 g / 4 oz butter (unsalted),
at room temperature
1 egg, beaten lightly
Chocolate Filling:
150 ml / 5 fl oz /
cup cream 42%

100 g / 3 oz chocolate crmant
(Swiss dark chocolate)
1 egg
1 tbsp sugar
150 g / 5 oz cream cheese
(Ricotta or Quark)
22 cm / 9 inch pie tin, greased
1. Prepare the pastry: Sift all dry ingredients into a large bowl.
Make a deep well in the center, place the softened butter into the
center of the well and add the beaten egg over the butter.
Using the fingers of one hand, pinch the butter and egg together
until they are lightly blended. Using a knife, add the flour mixture,
little by little, to the butter and egg mixture using quick and light
movements until the dough forms large crumbs. Finish the dough
by pressing it gently so that the crumbs adhere and form a loose
mass. Wrap it in plastic film or foil and chill in the refrigerator for
1 hour.
2. On a lightly floured surface, roll out the dough into a 26 cm /
10.5 inch circle and line the pie tin. Cover and keep in a cold
place, while preparing the chocolate filling. Preheat oven to
190 C / 375 F.
3. Chocolate Filling: Pour the cream into a heavy saucepan. Place
the pan over a low heat and warm the cream. Add pieces of
chocolate and stir with a wooden spoon until the chocolate melts
and forms a smooth mixture with the cream. Set aside to cool to
room temperature.
4. In a large mixing bowl, beat the egg and sugar together until
thick and light. Finish the filling by stirring in the cream chees and
the chocolate mixture. Pour filling into the lined pastry case,
place the tart tin in the centre of the preheated oven for about 35
to 45 minutes. Enjoy a Swiss chocolate feast!
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Bruria Sofrin
Surprise Salad / 134
Jocelyne Atias
Zucchini and Mushroom Salad / 135
Martina Ruickov
Avocado Salad - Rabbit Food / 136
Vishi Ramani
My Own Chinese Chicken Salad / 137
Dante Gonzalez
Mexican Guacamole / 138
David Havel
Mushroom Salad / 139
Attiln Marosi
Salad of Bugac / 141
Yardena Tzioni
Tuna Mousse / 142
Michael Ferrigno
Fish with Seafood Cream Sauce / 143
Jeannette Cornell
Sausages with Apples / 144
Dorit Meltzer
Hot Goose Liver / 145
Wendy Huisman
Babi Merah / 146
Silvie Bockov
Grilled Leg of Lamb / 147
Alex Tarnoruder
Chicken Liver in Lettuce Leaves / 149
Maricela Rodrguez
Chicken Stuffed Mushrooms / 150
Dsire Vendrig
Spinach Souffl / 151
Monika Manyi
Vegetable Coins / 152
Shanna Knight
Tofu Meatless Balls / 153

Klara Fanta
Chocolate and Fruit Ice Cream / 154
Murnyi Gyrgyn
Biscuit and Pudding Cake / 155
Gerardo Lpez Meja
Orange and Pineapple with Ice Cream / 156
Regina Schwille
Chocolate Chip Cookies / 158
Ilona Darcanovaite
Cherry Pie / 159
Arad Kopp
Lemon Meringue Pie / 160
Odeea Grosz
Cheesecake with Biscuits / 161

.
ingredients preparation serves 10-12
As I dont have much time to cook and really enjoy surprising my family and friends, I have learned over the years to
prepare appetizing dishes with minimum preparation time. I have always enjoyed creative cooking and mixing avors
such as this salad, which combines fruits and greens for a sweet and sour surprise!
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BRURIA SOFRIN / Vice President Global Human Resources,
Dressing:
3 tbsp olive oil
5 tbsp honey
3 tbsp wine vinegar
tsp salt
tsp pepper
1 tbsp sugar
Salad:
250 g / 8 oz spinach
250 g / 8 oz arugula
2 apples, cored and sliced
1 cup strawberries, cleaned and sliced
1. In a bowl, mix leaves, apples and strawberries.
2. Mix all the dressing ingredients in a bowl.
3. Add the dressing before serving and mix well.
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Thursday came along and I tried to think of what I could cook. The wheels started turning, I went to the supermarket,
wandered between the vegetable aisles and wondered what I could make I loaded the shopping cart with fresh white
mushrooms, beautiful green zucchini, green and purple onions and came up with an original idea. As soon as I got
home, I put the idea into action and produced a real treat. I love cooking and so I always look for new ideas in order to
diversify my meals and give them a special avor and touch of originality.
),.
... ..l |... ..l

JOCELYNE ATIAS / Administrative Assistant, Production Control & Acquisitions,
serves 5
4 tbsp olive oil
4 onions (green, purple or regular)
6 large green zucchini
400 g / 1 lb fresh white mushrooms
(sliced if they are large)
3 tbsp chicken soup powder
A pinch of salt and pepper, to taste
tsp turmeric
cup / 110 ml / 4 fl oz lemon juice
4 tbsp pine nuts
1. Warm the olive oil in a frying pan or wok and brown the chopped
green (or any other) onion until it is golden (not too much). Add the
chopped mushrooms and zucchini and keep stirring. Slowly add
the chicken soup powder, pepper and salt.
2. Pour in the lemon juice and stir. Add the pine nuts at the very end.
3. The salad can be eaten warm, but it is best served at room
temperature. Bon apptit!
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Avocado is not often used in the Slovakian kitchen. I always wanted to taste it because I had never eaten it before. The
avocado itself does not really have a distinctive avor, so I made up this recipe myself.
I rst offered it to my boyfriend. His rst reaction was: DO I HAVE TO EAT THAT RABBIT FOOD? His opinion changed
after he tasted it. Ever since I made it up and after I offered it to our guests, everybody began preparing it. It has become
a very popular food because it is light and healthy, in spite of the fact that it really looks like food for rabbits.
.l ..l '.'' l
MARTINA RUICKOV / Ofce Manager, Teva Slovakia, s.r.o. / SLOVAK REPUBLIC
serves 4
Chinese cabbage
1 large cucumber
1 large carrot
1 large avocado
Salt
Balsamic vinegar
1. Cut cabbage and cucumber into very thin strips and grind the
carrot. Cut the avocado into very thin triangles. Mix all
ingredients in a bowl.
2. Add a bit of salt and balsamic vinegar and mix gently.
3. Salad is ready.

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serves 1-2
This is not a recipe that has been handed down for generations. This is a recipe for salad lovers. Salads are healthy and
most of us (who love vegetables) love to eat scrumptious salads to get the daily requirements of greens in our diet.
However, as a main course, salad is cumbersome to eat because it is usually giant size. Theres a lot of chewing and
munching, and rarely does the entire salad get completely eaten. Usually, all this chewing can get downright boring and
tiresome. A main course salad should not only give you the daily nutritional requirements, but it should also be satisfying
to the palate as well as your appetite. This salad is so good that you forget that salads are boring and cumbersome!
My personal creation below is guaranteed to satisfy!
|, .. .. .l .. ..l
VISHI RAMANI / Western Regional Manager, Sales & Marketing Department,
Sicor Pharmaceuticals Inc. / USA
4 pieces chicken tenderloins (4 inch pieces)
Desired amount Mai Fun Rice sticks
for frying
10-15 Chinese snow peas, chopped
1 can / 120 g / 4 oz Mandarin oranges
(in natural juices) found in gourmet market
110 g / lb bean sprouts, chopped
head Napa cabbage, shredded &
chopped
head Iceberg lettuce, shredded &
chopped
bunch cilantro, roughly chopped
2 green onions, sliced
red bell pepper, thinly sliced
1-2 carrots, cut in thin strips
cup slivered almonds
For sesame dressing:
4 tbsp toasted sesame oil & soy oil
(gourmet quality)
2 tbsp rice vinegar
4 tbsp toasted sesame seeds
1 tsp each ginger powder, sugar
and oriental hot mustard
1. Boil chicken in water till cooked, but not overcooked. Shred
chicken into bite size pieces.
2. Crush rice sticks to smaller pieces with a mallet, then deep-fry in
2 inches of medium-hot vegetable or canola oil. Be prepared
to remove the fried sticks almost immediately, as they puff up very
quickly. Fried sticks should be strained on a paper towel to remove
excess oil.
3. Dressing: Whisk all ingredients together, season to taste with salt
and pepper.
4. Toss together all ingredients with the dressing, adding the chicken
and rice sticks last. Garnish with a few stems of cilantro.
Note: Serving size - may be for one if this is a main course. Can be
for two if served with another main course dish.
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This is a very tasty version of a widely known Mexican appetizer, dip and Mexican Salsa (hot sauce). It is my personal
adaptation over the past years, with a touch of olive oil, which enhances avor, preserves essences fromgarlic and onion
and blends them with the lovely smooth taste of Mexican avocado.
This sauce goes well with meat in a corn wheat our tortilla (what Mexicans call tacos), and is my preferred Salsa for
grilled or barbequed meat: lamb, beef or chicken. It is also a great companion for meat or cheese sandwiches.
Guacamole has several variants. Ive listed them to make this Guacamole a guaranteed delicious appetizer as well as Salsa,
whichever you use. As long as onion and avocados are available, you cant go wrong when preparing this Mexican dip.

|.. .... /.. . .. ./
DANTE GONZALEZ / Head of Regulatory Affairs, Regulatory Affairs Department,
serves 8
-
cup onion, recently minced

4 tbsp extra virgin olive oil
2 medium avocados, slightly firm,
cut in half lengthwise and pitted
1 tsp lemon or lime juice
1 small garlic clove, peeled
-1 tsp salt or 1-1 tsp powdered
chicken stock
Optional:
1-3 small green hot chili peppers
or -1 tsp Tabasco sauce
2 small green tomatillo, peeled and washed
(Tomatillo or husk tomato is a smaller
version of tomato, with an acid taste.
It is widely used for Mexican salsa)
2 tbsp coriander or cilantro, washed and
finely chopped
1 cup ripe red tomato, peeled and diced
1. In a medium bowl, mix minced onion with olive oil. Set aside.
2. Spoon out pulp from avocado, add lemon juice and mash with a
fork, just until it forms a lumpy paste.
3. Mix avocado briefly with onion, olive oil mixture and minced garlic.
4. Add salt or powdered chicken stock to taste.
5. Optional add-ins: Blended (liquefied) tomatillo, hot chili peppers,
coriander and garlic or Tabasco sauce to desired spicy taste, and/
or finely diced red tomato.
6. Serve or chill for 15-20 minutes. Guacamole is best when made
on the same day. Enjoy!
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For many people in our country, food, eating and sometimes cooking, is a downright pleasure. There are people who
only eat once a day - they have one continuous meal, others are gure-conscious and try to fast, cut down on fat and
sugar, or go on a slimming diets. For many others, cooking and eating is a nuisance and they do not care much about
their meals. Czechs are used to eating many oury, sweet and fatty meals, such as dumplings, pastries, fat pork and
sausages.
I dont like eating snacks. I prefer wholesome food. Mushroom salad is a very fast and easy to make dish. It is food from
the Beginners Cookbook.
|... ..l
DAVID HAVEL / Business Unit Manager, Retail BU,
Teva Pharmaceuticals CR / CZECH REPUBLIC
serves 2
kg / 1 lb white mushrooms
4 tbsp extra virgin olive oil
1 tbsp lemon juice
A pinch of pepper white, green and red
A pinch of salt
A few chives
A little parsley
1. At first, wash the mushrooms and pat dry. Do not peel. Cut off
most of stalk. Slice the rest thinly and put in salad bowl.
2. Mix oil with lemon juice, salt and pepper, and beat well. Pour
about
of this dressing over mushrooms, stir gently and set aside

for an hour.
3. Add the rest of the dressing and put aside again until most of
the dressing is absorbed, about hour. Meanwhile, chop chives
or parsley. Sprinkle this over salad and serve.
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Nutritional facts, the discovery of vitamins and the results of recent research have made it clear that we have to modify
our eating habits toward a healthier diet. Hungarians try to put an accent on selecting ingredients according to the
seasons. In spring and summer, they diversify the menu with salads, fresh vegetables, vegetable based meals and fruits.
In winter, we eat richer, more lling meals: roast meat, stew, legume based meals, cabbage, crepes, pies... Because it
is spring, I have chosen a salad, which is simple, delicious and healthy.
..l /.,.
ATTILN MAROSI / Packer, Warehouse Department,
serves 6-10
2-3 pieces each - cucumber, green pepper,
tomato, onion
1 bunch each - parsley and celery leaves,
chopped
3 tbsp vegetable oil or olive oil
1 tsp salt
100 g sheep cheese
1. Wash and slice the cucumbers, green peppers, tomatoes and
onions. Sprinkle with parsley and celery leaves.
2. Mix 2-3 tablespoonfuls of oil with the salt and mix it with the salad.
Grate sheep cheese on top.
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Tuna mousse is very easy to prepare and incredibly delicious, but I had trouble with it. This recipe put me to shame on
three occasions: Once I froze it by accident; another time, it was too watery and didnt gel; and a third time, it had pieces
of gelatin in it. In short, when I volunteered to make tuna mousse, people would hold their heads in despair - but now I
am an expert.
... |.
YARDENA TZIONI / Laboratory Technician, Quality Control Department,
serves 10
1 medium onion
2 cans of tuna in oil or water
1 heaped tbsp mayonnaise
or light mayonnaise
2 cups / 500 g sour cream
A pinch of salt
2 tbsp gelatin
cup boiling water
1. Chop the onion and place in a blender. Add the tuna, mayonnaise
and sour cream and blend until smooth.
2. Dissolve the gelatin in half a cup of boiling water and add it to the
mixture. Blend briefly and pour into a mold. Refrigerate for at least
3 hours.
Note: This is a basic, excellent recipe. Chopped dill, parsley,
chopped coriander, paprika, etc. can be added at will.
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I love to sh, but only enjoy eating sh under certain conditions (e.g., fresh sh fried up while camping, or as a shore
lunch on some Canadian wilderness island). My brother-in-law, on the other hand, loves to eat sh. As a chef, he uses
a lot of creativity when making up recipes. Whenever we have the opportunity to get together, we try to nd time to go
shing, so I can get my x and he can have the opportunity to make some fresh sh for me to try.
This one particular time, I went to visit him when he was living in Texas. After a day of shing, he was determined to
make a sh recipe that I would enjoy. He certainly got this one right. Anything that starts with butter and garlic has to
be good.
. .. .l .. ..
MICHAEL FERRIGNO / Scientic Project Director, Alliance Management Department,
serves 6
900 g / 2 lb fish fillet
Flour to dust fish prior to frying
Vegetable oil for deep frying
35 g / 1 oz /
stick butter
1 garlic clove, crushed
110 g / lb scallops, ground up
600 ml / 1 pt heavy cream
4 tbsp brandy
1 lemons juiced
1 tsp flour
250 g / 8 oz crabmeat
1. Dust fillets with flour, and fry until lightly browned. Drain oil and
discard.
2. Melt butter in pan, and saut garlic and scallops until browned.
Add heavy cream, brandy and lemon juice, and bring to a simmer.
Add flour to thicken the sauce. Add salt and pepper to taste.
3. Add the fish fillets to the sauce, sprinkle the crabmeat on top, and
simmer for about 10 minutes.
Note: Do not complete this recipe too far in advance, as the fish will
get soft and fall apart. You can make the sauce and fry the fish in
advance, then hold both for completion right before serving.
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This recipe is a variation on a theme of the good old English pub favorite of Bangers (sausages) and mash. But with a
kick - English apples make it more than a bit special.
..., ..
JEANNETTE CORNELL / Administration Coordinator, Engineering & Site Services Department,
Teva UK Limited / UK
serves 2-4
1 tbsp olive oil
2 onions, sliced
4 tsp caster sugar
1 large sausage
150 ml / 5 fl oz cider
300 ml / 10 fl oz vegetable stock
and seasoning
2 apples, cored and sliced
1. Fry onions in oil for 5 minutes. Add 2 teaspoons of the sugar and
fry, turning frequently for 3 minutes. Season. Put onions aside.
2. Add sausages to the same pan, turning until browned. Add cider
and stock, then bring to boil. Reduce heat and simmer for 20
minutes.
3. Remove sausages from pan & keep warm. Bring pan juice to a
boil, then add apples, cooked onions & sugar. Simmer for 10
minutes until thickened.
4. Adjust seasoning, return sausages to pan and cook for about 3
minutes. Serve with mashed potatoes.
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serves 4-6
In an effort to promote peace and support sailing activity in the region, yachts from around the world joined an organized
rally, Sailing for Peace, from the Mediterranean Sea to the Red Sea in March 2005. This private-based sailing initiative,
the rst Med-Red Rally, departed from the Tel-Aviv Marina on March 4, 2005, crossed the Suez Canal from Port Said
to Suez then around the Sinai Peninsula, along the coasts of Egypt and Saudi Arabia up to the Gulf of Aqaba and Eilat
over a period of 11 days. Some 400 sailors onboard 50 yachts participated in this bi-lateral, regional and international
rally, including crews from Israel, Turkey, the Netherlands and France. An international team of TEVA sailors also proudly
participated in this rally, onboard Dorit Meltzers Lady C, demonstrating determination and excellent teamwork in
accomplishing their mission. On March 7, 2005, the longest-ever, in the history of the Suez canal, Yacht convoy, sailed
their journey of 100 miles along the canal. At around noon, a very good aroma came from the kitchen and 35 minutes
later, Erez Meltzer - The chef, presented us with a masterpiece menu; Sushi and Pate De Foi in a Sabres (prickly pear)
sauce. The dish was superb and the taste further enhanced the atmosphere. A month later, when we returned from Eilat
to Tel-Aviv, we requested the same dish once again and Erez could not resist. Coming out with this recipe is not obvious
for Erez who invents the delicacies always on the spot and does not work with recipes. Its the rst time ever that any
one succeeded in receiving Erezs recipe!! Thank you Erez, from all the Lady C-Teva Crew.
1 /
DORIT MELTZER / Director Investor Relations, Teva Pharmaceutical Industries Ltd. / ISRAEL
400 g / 13 oz goose liver
3 green apples, cored and thinly sliced
1 tsp sugar
2 tbsp olive oil
1 tbsp teriyaki sauce
1 tbsp balsamic vinegar
Salt, pepper
tsp honey or onion marmalade
1. Put apples and sugar in a small saucepan and just cover with
water. Bring to a boil and cook until the apples soften. Strain and
set aside.
2. In a pan, heat the olive oil. Add teriyaki sauce, vinegar and honey
and mix without boiling.
3. Slice the goose liver 1 cm / inch thick, season well with salt and
pepper and add to pan. Top with cooked apples. Cook for 2
minutes and turn the slices over. Cook for 1 minute and serve
immediately.
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The Dutch have a history in Indonesia. My mom lived there in her youth and taught us to eat non-Dutch food when
we were small kids. So we were used to eating spicy food early in our lives. Rijsttafel, which translates as ricetable,
is a typical Indonesian dish. It includes a variety of dishes which are eaten with rice, sambal, Seroendeng (kokos and
nuts), Ikan Teri (small dried sh) and Atjar Tjampur (fresh, cold sweet and sour vegetables). Rijsttafel is not everyday
cooking, but for special occasions with guests. Having one or two of these dishes with rice, on the other hand, can be
everyday cooking.
This typical dish cannot be found in cookbooks. It is a dish my grandparents invented and used to make. The name of
the recipe refers to the color. Babi is meat and merah is red. The original way to prepare the dish is in a wadjan, a
round bottomed pan. Indonesian food always tastes the best if made a day before.
/.' |..
WENDY HUISMAN / Medical Director, Medical Department,
500 g / 1 lb pork or chicken, chopped
4 tbsp sunflower oil
2 large onions, finely chopped
1 tsp sambal oelek
1 tbsp laos (Indonesian herb)
1 tbsp ground coriander
1 tsp salt
1 tbsp terassi (Indonesian shrimp paste)
1 tsp sereh (powdered lemongrass)
1 tbsp brown dark sugar
2 tbsp tomato paste
90 g / 3 oz coconut cream
1. Fry the meat in 2 tbsp of oil until done.
2. Fry the onion and garlic in 2 tbsp of oil in the wadjan, or heavy
bottomed pan, until golden. Add sambal and stir for one minute
on a medium fire. Add laos, ground coriander, salt, terassi, sereh
and sugar and fry on a medium fire for three minutes.
3. Add concentrated tomato paste and fried meat. Stir and cook for
two minutes. Add a cup of water (until the meat is covered) and
cook for three minutes. Add coconut cream (no more cooking!).
4. It is best to allow the dish to infuse for a day in the fridge, but it
can be eaten straight away.
5. Eat with cucumber, atjar, seroendeng or other Indonesian dishes.
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serves 8
This recipe doesnt represent my culture, country or a family tradition. My family had a small farm, raising chickens and
pigs. Every year, they would get a baby pig, feed it for a year and then slaughter it for meat. It meant: a lot of lard, pork
rinds, sausages, headcheese, bloodpudding, ham and smoked meat. Therefore I am not very fond of pork. Chicken is
not my favorite either. Once I tried lamb and ever since, it has become my favorite!
l /, /..'
SILVIE BOCKOV / Medical Representative, Bone Metabolism Unit,
TEVA Pharmaceuticals CR, s.r.o. / CZECH REPUBLIC
1 leg of lamb (about 2.5-3 kg / 5.5-6.5 lbs)
Salt and freshly ground pepper
3-4 garlic cloves, crushed
Fresh pot herbs: basil, parsley, sage, lovage,
mint, rosemary
Olive oil
2 tbsp vinegar
1 onion, diced
1. Make small cuts around the bone. Rub leg of lamb and fill the cuts
with salt, pepper, crushed garlic and fresh pot-herbs.
2. Mix olive oil, vinegar and diced onion in a bowl. Place meat in
a dish and pour the mixture over it. Let it marinate in the
refrigerator overnight.
3. Preheat oven to 160 C / 300 F. Slowly roast the leg, turn the
meat a few times and baste it with the meat juices for about 1-2
hours (depending on the size of the leg) until done.

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serves 2
This recipe is just my wifes favorite - she wanted me to prepare something very fast and tasty.
.. / . /. /.
ALEX TARNORUDER / Project Manager, Engineering Department,
1 apple
4 chicken livers
1 tbsp soy sauce with plums
1 tsp pomegranate concentrate
4 lettuce leaves
Olive oil
2 peaches
1 cup dry red wine
Cinnamon
1 tbsp sugar
1. Peel and grate apple, squeeze out excess moisture to dry a little.
Mix with the soy sauce and pomegranate juice.
2. Put the lettuce into boiling water for a few seconds, just to soften
them. Pass to ice cold water, drain and pat dry.
3. Spread the apple paste onto the leaves and put one liver on each
leaf, salt and pepper according to taste. Wrap lettuce leaves to
form an envelope.
4. For sauce: Boil peaches with the red wine, sugar and cinnamon
until peaches soften and sauce thickens.
5. Heat oil in a heavy pan and fry 4 minutes on each side over high
heat. Serve with the hot sauce.
6. Do not forget to kiss your spouse while serving!
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Due to health problems in my family, we have found it necessary to prepare dishes that are low in calories but attractive
in appearance, since we are not used to eating vegetables. In addition, the ingredients are easy to obtain.
.. .l |...
MARICELA RODRGUEZ / Chemical Documentation, Documentation Department,
serves 6
large onion, finely chopped
3 tbsp safflower oil
1 garlic clove, finely chopped
1 medium chicken breast,
cooked in water and skinned
cup loose maize (corn meal)
Salt and pepper
cup stock, in which the chicken
was cooked
6 medium mushrooms, washed carefully
150 g grated Manchego cheese
1 Romaine lettuce, washed and disinfected
Small tomatoes for garnishing
1. Preheat oven to 190 C / 375 F. Saute the onion in the oil. Once
it is transparent, add garlic and stir thoroughly.
2. When it changes color, add chicken and the loose maize, season
with salt and pepper to taste, add the chicken stock and stir. Cool
and mince.
3. Cut off the stalks of the mushrooms and stuff the mushrooms with
the chicken prepared in advance.
4. Put grated cheese on top and roast them in the oven, for 20
minutes, until they cook and start to brown.
5. Serve them on a bed of lettuce leaves and garnish with the small
tomatoes.
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Spinach is a well known and widely eaten vegetable in the Netherlands. Its available throughout the year, but mostly
frozen and not fresh. I used to make this dish regularly when I was a student of pharmaceuticals. The preparation will
take some time, but it is easy to make, especially if you need to prepare a dish for a large number of people. Another
advantage is that it is a vegetarian dish, almost everybody likes it and it is relatively cheap. The nicest thing is that, every
time, it is a surprise what the Souf will look like. But if you succeed, it is a real spectacle!
... .
DSIRE VENDRIG / Director QA Teva Europe, Pharmachemie / THE NETHERLANDS
250 g / 8 oz cooked spinach
50 g / 2 oz grated cheese
30 g / 1 oz butter or margarine
30 g / 1 oz flour
300 ml / 10 fl oz water, in which the spinach
was cooked
Salt, pepper
Ground nutmeg
3 eggs, separated
1. Preheat oven to 180 C / 350 F. Grease a souffl dish.
2. Finely chop the spinach and press it through a sieve. Mix the finely
chopped spinach with the grated cheese.
3. In a medium saucepan, melt the butter and stir in the flour. Let
this become light yellow. Slowly add the spinach-water (if you
prefer a softer taste, replace part of the spinach-water with milk)
while stirring. Continue to stir over medium heat until sauce boils
and thickens.
4. Stir in the spinach-pure, season with salt/pepper and grated
nutmeg. Add the egg yolks to the spinach mixture and stir.
5. Whisk the egg whites to stiff peaks and fold gently into the
mixture. Pour into the greased souffl dish (do not fill up to the rim,
maximum ).
6. Put the dish in the pre-heated oven and bake for about 20 minutes
or until well risen or just set (do not open the oven in between).
Serve immediately as the souffl could collapse within a few
minutes. Serve with French bread.
serves 2-4
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In our days, obesity is a worldwide problem. Unfortunately, I also have problems with my weight, so I have to eat a lot of
vegetables. After a while, I was a bit bored with eating only steamed vegetables so I started experimenting. As this is a
vegetable dish you can serve it with rice or potatoes. I was most successful in my diet when I separated carbohydrates
and proteins. This dish is a delicious replacement for all kinds of meat.
,.' .
MONIKA MANYI / Key Account Manager, OTC Department,
Teva Hungary Ltd. / HUNGARY
2 carrots
3 onions or leeks, finely chopped
2 garlic cloves
1 mushroom
1 broccoli
1 cauliflower
1 cup mixed vegetables
Salt, pepper
2 eggs
3 tbsp flour
Olive oil for frying
1. Wash all vegetables. Shred all, except for the onions and garlic,
through the smallest holes of your shredder. Cut onions into small
pieces and press garlic with a garlic presser.
2. Put vegetables into a bowl, salt them and let them stay there for
10 minutes. Press water out of vegetable mass and mix with eggs,
flour and a tsp of pepper.
3. Heat oil in a large pan. Press small coins of the vegetable mass
and fry on low heat, until they brown on both sides.
Note: As a side dish you may serve sour cabbage, red beets or
any other kind of pickles. Naturally, it is very delicious with mashed
potatoes or French fries.
serves 4
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I have been a vegetarian for over eleven years now and have found it difcult to prepare tofu in a way that is palatable.
About a year ago, my favorite restaurant, Citrus, located in Chestnut Hill, PA, offered Tofu Meatballs as an appetizer.
Most people would cringe at the thought of destroying such a traditional comfort food by substituting the most important
ingredient, meat, with a avorless and colorless mass of goo, but not me, I decided to be daring and order it. When I
bit into my rst forkful I realized I had made the best decision. Ever since, I have been trying to recreate the recipe and I
believe I have nally perfected the tofu meatless ball.
.
|.
/.
SHANNA KNIGHT / Scientist II, Biopharmaceuticals Department,
420 g / 14 oz extra firm tofu (drained)
cup breadcrumbs
4 tsp minced garlic
(or 2 cloves, finely chopped)
1 tbsp dry minced onion
1 tbsp dry oregano
1 tbsp dry basil
2 tsp garlic salt
1 tbsp chili flakes (add more or omit,
depends on your spicy desire)
1 tsp table salt
1 tbsp pepper
3 tbsp egg substitute
cup grated Parmesan cheese

Cooking oil spray
1. Drain tofu and cut into chunks.
2. Place tofu chunks and all remaining ingredients (except cooking
oil spray) into a large mixing bowl. (A large food processor would
be ideal, however it isnt necessary.)
3. Mash all the ingredients together mixing well until a smooth
dough-like consistency has been achieved.
4. Shape into 2.5 cm / 1 inch balls (makes about 25).
5. Spray a non-stick frying pan with cooking oil spray and place over
medium heat.
6. Add the tofu balls to the frying pan and fry all sides until golden
brown all over. There is no need to cover while frying. Hint: When
you think they are done, let them sit for a couple more minutes, so
they are guaranteed to be hot!
7. Place over spaghetti with your favorite Marinara sauce or serve
them on a plate with Mozzarella cheese sprinkled on top.
serves 5
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ingredients preparation serves 4-6
Many-many years ago I got a recipe card for chocolate ice cream. I prepared it - and my family was very glad: Mmm...
thats ne! After some weeks, having some more chocolate ice cream, they said: Hmm again chocolate ice cream.
Mom, can you prepare anything else? I tried and succeeded in creating a new taste. Now, after a hot summer day
when my daughters arrive home, they can eat the ne chocolate, caramel, vanilla, walnut, banana, lemon and red fruit
avored ice creams.
.. ..l . ! ..
KLARA FANTA / QA Manager, QA Quality Operation Group,
Base:
300 ml / 10 fl oz double cream
3 tsp sugar
1 tsp lemon juice
Chocolate ice cream:
1 egg yolk
100 g / 3 oz chocolate chips
5 tsp sugar
12 g / oz vanilla sugar (or vanilla essence)
150 ml / 5 oz cream
Fruit ice cream:
8-10 tbsp jam
or: 250 g / lb fresh red fruit
4-5 tbsp sugar
1 tbsp lemon juice
or: 2 pcs. banana
3 tbsp sugar
1 tbsp lemon juice
1. To make the base: Whip up the cool cream with sugar. Add lemon
juice (to have a ticker base).
2. For chocolate ice cream: Mix the egg yolk, chocolate chips, sugar
and cream together, then gently heat it. Allow to cool then blend in
the base. Freeze.
3. For fruit ice cream: Add the jam to the base and freeze it. If you
use fresh fruit, mash the fruit and boil with the sugar and lemon
juice. Cool down then blend in the base. Freeze. Banana is used
fresh, without cooling.
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I have brought up two children and I have always been among the poorer people. In those days, people unfortunately did
not always have enough money to buy expensive cakes for their children. Human creativity can always invent something.
I thought, what would happen if I created something for my children out of simple tea biscuits that most people always
have at hand? We always had instant pudding preparation at home. I thought of cooking some pudding and putting the
biscuits in it. I cooked the pudding, let it cool a bit and then put it into a glass baking dish in layers, starting with a layer of
pudding. I kept going until there were no more biscuits and pudding. I managed to make this creation into a delicious treat.
I need not say that my children liked it very much. With this, I nally got to provide their need for cake.
The size of the batches has to be experimented with, the quantity being eventually too large or too small. It is best to
start by making this in small batches.
This is a very simple and, in my opinion, delicious dessert. And what is more, it is also healthy.
MURNYI GYRGYN / Warehouse Worker, Inventory Department,
serves 4-6
/. ..l '.ll., .
kg tea biscuits
1 L milk, approx.
2-3 packs instant pudding (vanilla,
strawberry, caramel, etc.), to taste
1. Prepare the pudding with the milk, according to manufacturers
instructions. Cool down a little.
2. In a glass pan, arrange layers of pudding and biscuits, starting
with a layer of pudding. Keep going until there are no more
biscuits and pudding. Keep in the fridge, and serve as a cake.
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I love this dessert. It also reminds me of when I got married, since it was the rst dessert that my wife (very sweetly)
prepared for me. Now we always eat it on our anniversary. Our daughter likes it too and gets very excited when we tell
her the story of the dessert.
.., ..l '.. .. /.', ! ..
GERARDO LPEZ MEJA / Chemical Analyst, Microbiology Department,
serves 4
4 pineapples
4 oranges
5 sprigs of mint (Mexican mint)
lb / 250 g blackberry ice cream
100 g blackberries
Thick brown sugar
1. Peel the pineapple and remove any residue from the peel. Take out
the heart and cut into chunks. Peel the orange with a knife,
removing the peel and the pith, and separate into segments with
the knife. Chop up the mint and use as garnish.
2. To serve, alternate the pineapple with the orange segments and
mint in a deep dish. Sprinkle with the brown sugar and add two
balls of blackberry ice cream. Put the blackberries around this and
decorate with mint.
This is my variation on the basic chocolate chip cookie. My family and friends have told me it isnt a party unless my
cookies are there. I have a special basket that I use just for the cookies and my niece said she always looks for the
basket. I bake for the holidays, obviously, but also for family birthdays, special parties at the ofce and gatherings at the
glider port. I also bake and ship cookies to family and friends for special occasions. My sons are grown now, but they
still ask for cookies to take to work on their birthdays, for parties and if they have friends coming to town. I love it that
my family likes my cookies! Just this past week, I made 45 dozen cookies, believe it or not. This was a busy week, with
graduations, a baby shower and Fathers Day cookies to prepare.
At Christmas, my two nieces and I had a cookie baking party, but despite all the special Christmas cookies, the one they
wanted to bake rst and the most of were these chocolate chip cookies. When my sons were away at college, I tried to
send cookies or brownies once a week. They were my version of long-distance hugs for both of them.
It is a wonderful feeling to know that my family and friends think the cookies are so special. Thats why I dont mind
making so many and giving them away. There is a special ingredient not listed in the recipe, but baked into each batch,
a silent wish for love and happiness for all those who receive them.
|... ',..
.. .
REGINA SCHWILLE / Manager, Lotus Notes Administration & Support, IT,
makes 9 dozen
330 g / lb regular (salted) butter
120 g / lb sweet (unsalted) butter
1 cups granulated sugar
1 cups firmly packed light brown sugar
2 tsp pure vanilla extract
4 large eggs
4 cups unbleached all-purpose flour
1 scant tsp salt
2 tsp baking soda
24 oz / 720 g / 4 cups semi sweet
chocolate chips
1 cup milk chocolate chips
1 cup semi sweet chocolate chunks
1. Preheat oven to 180 C / 350 F for non-stick baking sheets.
Otherwise, 190 C / 375 F. Bring eggs and butter to room
temperature.
2. Cream butter, sugars, and vanilla till light and fluffy. Add eggs
gradually, while beating.
3. In medium sized bowl, mix together the flour, salt and baking
soda. Slowly add dry ingredient mixture to the creamed butter. Mix
well. Slowly add chocolate chips and chunks.
4. Drop heaping teaspoons of cookie mixture on ungreased baking
sheets. Bake about 8 minutes or until lightly browned and just
cooked in the middle, but still slightly underdone.
5. Remove from the oven. Leave on cookie sheets until set and then
move to cooling racks. Cool completely. Store in airtight containers
or for longer storage, put into resealable bags and store in the
freezer. My family loves them directly from the freezer. I dont
actually know how long they keep this way; they disappear too
quickly in our house. Hope you enjoy these!
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serves 8
Treat your family to this elegant dessert and they will think you spent hours in the kitchen. You will be the only one that
knows that Cherry Pie gave you time to relax, as this pie is easy to prepare. Even if you dont like desserts, you must
taste it. My family loves it I hope you do too!
., '
ILONA DARCANOVAITE / Administration Ofce Secretary,
Sicor Biotech UAB / LITHUANIA
4 cups frozen unsweetened tart cherries
1 cup dried tart cherries
1 cup / 200 g / 7 oz granulated sugar
2 tbsp quick cooking tapioca
tsp almond extract
300 g / 10 oz sweet short crust pastry
tsp ground nutmeg
1 tbsp butter
9 inch / 22.5 cm pie plate, greased
2. Combine frozen cherries, dried cherries, granulated sugar,
tapioca and almond extract in a large mixing bowl; mix well.
(It is not necessary to thaw cherries before using.) Let cherry
mixture stand for 15 minutes.
3. Cut the pastry into 2 parts -
and
. Roll out the
part on a
lightly floured working surface and line the prepared pie plate;
fill with cherry mixture and sprinkle with nutmeg. Dot with butter.
4. Roll out the rest of the pastry to form a top crust and place on top
of the cherry mixture. Cut slits on the top crust for steam to
escape.
5. Bake about 1 hour or until crust is golden brown and filling
is bubbly. If necessary, cover edge of crust with aluminum foil to
prevent over browning.

.
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As a family, we like Lemon Meringue Pie very much. My wife and I tried many recipes but none of them was satisfactory.
So, we combined the best part of each recipe. From the day we rst baked it according to this recipe until today, this is
our childrens favorite birthday cake. Each time I bake it I remember our family birthday meals.
/.. |.,. '
ARAD KOPP / IT Project Manager, IT Division, Teva Pharmaceutical Industries Ltd. / ISRAEL
Dough:
4 tbsp sugar
200 g / 7 oz butter, cold and chopped
2 egg yolks
5 tbsp water
Filling:
4 tbsp lemon juice
1 cups / 280 ml / 9 fl oz water
cup corn flour, mixed with 4 tbsp water
3 egg yolks
1 oz / 30 g butter
Topping:
4 egg whites
4 tbsp sugar
26 cm / 10 inch deep loose-bottomed
tart pan
1. To make the dough: Mix flour and sugar in a food processor. Add
the butter and process briefly until it forms a crumb like mixture.
Add the yolks and the water and mix just until it forms a soft
dough. Cover with cling film and chill for 30 minutes.
2. Preheat oven to 180 C / 350 F. Roll out the dough on a lightly
floured working surface and use to line the greased pan (bottom
and sides).
3. Cover the dough with foil or baking sheets and baking beans.
Bake blind for 15 minutes. Remove the beans and foil or paper
and bake for an additional 5 minutes.
4. To make the filling: Boil lemon juice, water and sugar in a pot.
Add corn flour mixture while mixing quickly. Remove from heat and
mix in the yolks and butter gradually. Pour the mixture into the baked
pie shell.
5. Whisk the egg whites and sugar until the mixture is stiff and glossy.
Spread the meringue gently over the filling, swirling the surface
with the back of a spoon to give it an attractive finish.
6. Lower oven temperature to 150 C / 300 F and bake until the
meringue is golden.
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In principle, I do not cook, bake or fry. I am a professed single woman who does not have time to cook. However, on
every birthday, there has been mounting pressure at work to bake a cake. As a person who does not know where her
oven is at home, I was not the person for the job. Then my mother (whose cooking status is no better than mine) told
me about a recipe that is easy to prepare, requires no baking (heaven forbid), takes 15 minutes of work and yields
wonderful results.
Ever since, prior to every birthday - and not just mine - I devote fteen minutes of my precious time and make a cake.
For the time being, the reactions have been nothing but positive.
.. .. /.
ODEEA GROSZ / Intern, Legal Department, Teva Pharmaceutical Industries Ltd. / ISRAEL
serves 8-10
300 g / 10 oz plain petit-beure biscuits
(preferably chocolate)
1 tsp coffee
A few drops of vanilla extract
1 cup / 225 ml / 7 fl oz whipping cream
1 cup / 225 ml / 7 fl oz milk
1 package vanilla pudding
500 g / 1 lb soft white cheese
(or cream cheese)
1. Arrange a layer of biscuits in a 22.5 cm / 9 x 9 inch pan. Mix
the coffee in a cup of hot water with a few drops of vanilla extract.
Moisten the biscuits slightly with the liquid.
2. Beat the whipping cream, slowly pour in a cup of milk and finally
add the package of vanilla pudding.
3. In another bowl, combine the white cheese with a cup of sugar.
Fold the whipping cream into the cheese mixture: mix carefully so
as to avoid flattening the whipping cream.
4. Place about half of the cheese mixture on the coffee-soaked
biscuits and smooth it out. Place another layer of biscuits on top.
Moisten with coffee as well, then cover with another layer of the
cheese mixture. Sprinkle two crushed biscuits on top for
decoration. Refrigerate briefly and it is ready to be served.
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Ana Sultane
Tomato Jam / 166
S. Sethumadhavan
Vada / 167
Jos Van Dijk
Split Pea Soup / 168
Tom De Bruin
Tuna Steak with Sesame Seeds / 170
Marie Chapman
Pescado en Escabeche / 171
Shirley Lantreibecq
Valentine Lobster / 172
Susana Antonio Montero
Swordfish Ceviche / 173
Sat-Sung Kalman
Chicken with Vermouth and Garlic / 174
Shirley Powell
Traditional Beef Stew and Dumplings / 175
Donna Arbenz
Stovies / 176
Ayala Haim
Filmani - Meat Filled Pasta Pockets / 177
Catrin Ball-Rosen
Stuffed Peppers / 178
Noem Ruiz Zuiga
Mixtote Chicken / 179
Amal Ward
Stuffed Grape Leaves / 180
Diane McDougall
Toad in the Hole / 181
Tamara Klinger-Levi
Granny Lindas Meat Pie / 182
Nina Shalom
Tandoori Chicken / 183
Chris Bratt
Corned Beef Hot Pot / 184
Barbara Rossi
Cupliti - Meat Ravioli / 186
Karen Jones
Madelines Angel Food Cake / 198
Brigitte Bernard
Rum Balls / 200
Wendy Tanghe
Cheesecake / 201
Bella Rosenkvit
Kozonak - Chocolate Yeast Cake / 202
Inbal Binyamini-Elran
Grandma Hannas Cookies / 203
Miriam Hershko
Traditional Romanian Malai / 204
Eti Grossman
Malabi / 205
Ofra Palmer Granot
Kibbutz-Style Rolls / 206
Denise Broadhead
Date Flat Cake / 207
Nicoletta Valeriani
Polenta / 187
Orit Amir
Tapalach - Potato Patties / 188
Gladys Mable Porro
Potato Gnocchi / 189
Giancarlo Garatti
Pizzocheri Valtellinesi / 190
Salvatore Pristera
Pipi e Patat - Peppers and Potatoes / 191
Patricia Vistran Rojas
Asparagus and Spinach Au Gratin / 192
Eva Nemcov
Bean Salad - Lunch / 193
Carmella Van Der Aar-Barkaat
Arun Galushka - Hungarian Cake / 194
Lszl Mcsr
Mamas Cake / 195
Sarah Margolis
Carrot Cake / 196
Shay Malkin
Chocolate Cookies / 197

My grandmother prepared a delicious tomato jam for the entire family. It was always a special day for my brothers,
cousins and myself when my grandmother decided to make it. We were always willing to help her prepare and we were
happiest at the end of the day, when we tasted the wonderful jam. This jam brings back childhood memories, memories
that cannot be erased by time!
.. )..
ANA SULTANE / Secretary Assistant, Teva Pharma / PORTUGAL
3 kg / 6
lb tomatoes
1 kg / 2 oz apples
2 kg / 4 lbs sugar
1 cinnamon stick
1 lemon, juiced
1. Scald, peel and cut the tomatoes in quarters. Peel and cut the
apples and transfer with the tomatoes to a big saucepan. Add the
sugar, lemon juice and cinnamon.
2. Place over low heat and boil it slowly for approximately 30
minutes. Mash and stir into a smooth mass. When smooth, thick
and slightly amber remove from heat.
3. Let it cool for a few minutes and pour into sterilized jars.
makes 2 liter jars
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The vada is a crisp and healthy lip-smacking south Indian snack for all seasons. Its tasty, healthy and full of protein.
The vada is round in shape with a hole in the center and is similar to a coheel. The coheel symbolizes the revolution, and
this dish was made to commemorate it.
.l.
S. SETHUMADHAVAN / Team Leader, Kilo Lab Department, RDL / INDIA
serves 10
250 g whole lentils
5-10 curry leaves
Salt, to taste
Green chili peppers, to taste
5 cm / 2 inch fresh ginger, finely chopped
Oil for deep fry
1. Soak the lentils for 1 hour, until they become soft. Grind into thick
paste, add a little water, if required. Add chili, ginger, onions and salt.
2. Form the mixture into round shapes (like doughnuts) and deep fry
till golden brown.
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Split pea soup is a hearty, thick main-course soup eaten in the Netherlands especially during the winter. My earliest
memory of split pea soup comes from some 40 years ago; I was about four years old. There was a church bazaar and
my grandmother had an enormous pot of split pea soup to sell there. She herself had 13 children, so preparing large
quantities did not faze her at all. I still remember that I had a great admiration for my grandmother then because she
could prepare so much soup and make it so delicious. Later my mother made the split pea soup, just as tasty. During
especially cold weekends, when we got home rosy-cheeked from the cold and exertion after a day of skiing, there was
nothing better than a steaming hot bowl of split pea soup. My mother put pigs feet in it with those bristly black hairs still
attached to the skin! You shuddered if you found such a piece of meat with hair on it in your bowl; but at the same time,
you were lucky because this was the tastiest part of the whole soup! Nowadays they only sell pigs feet without hair
Still later, after we all had left home, we celebrated St Nicholas at my parents each year. Then everyone arrived at about
ve oclock and immediately retreated to his or her old bedroom to make the last poems. The giggles behind the doors
became louder as time got shorter and the poems became cornier and racier. We had to be ready by seven oclock
because at that time the split pea soup was served!
The last time I ate the soup was last yearduring the summer! It was a sultry, sweltering-hot evening in August on a balcony
in Manaus, Brazil. Our Dutch acquaintances had prepared split pea soup especially for us, with very greasy Brazilian
sausage instead of smoked sausage. The soup tasted just as good as the one my mother made. Oh, wellalmost.
'. .
JOS VAN DIJK / Communications & Graphics Department,
serves 6-10
2 L / 3
pints cold water

2 (gold) beef cubes
500 g / 18 oz split peas
700 g / 1.5 lbs pigs' feet
2 rashers of bacon
5 bay (laurel) leaves
5 cloves
350 g / 12 oz celeriac, in cubes
500 g / 18 oz leeks, finely chopped
100 g / 3 oz carrots, cut to small pieces
2 onions, diced
1 smoked sausage
A bundle of celery, chopped
Parsley, chopped, to taste
Salt, pepper
1. Put the beef in a large saucepan, cover with water and bring to a
boil. Skim the foam from the surface and continue to cook, on low
heat for 2 hours. End up with 2 liters of beef broth.
2. Add the split peas, pigs' feet, rashers of bacon, bay leaves, cloves
and pepper and bring to a boil. Continue cooking on low heat,
covered, for 1 hours until the peas soften.
3. Remove meat from the pot and cut into small pieces. Return to the
pot and add the celeriac, leeks, carrots and onions. Cook for
another half an hour.
4. Heat the smoked sausage according to the instructions on the
package and add it to the soup. Add the celery, parsley; pepper
and salt to taste. It is delicious with rye bread.
A colleague of mine and I go back a long way. He and I were in the same class in kindergarten and primary school back
in 1970 up to 1977. I met him again at Pharmachemie in 1990. He started working there a year before me. This colleague
went to a cooking class last year. Every month they made an entire menu.
He knows Im a food lover too, so he gave me the recipes. I have tried a lot of them. This recipe is so good; we eat
it at least twice a month. I also think it is very suitable for the Teva cookbook because it is easy, quick, very tasty and
healthy. You can make it as an entre (smaller portion) or as a main dish. It is not bound to any season and ingredients
are available throughout the world.
. ... . .. .. l
TOM DE BRUIN / Quality Ofcer, Quality Assurance Department,
600 g tuna steak (really fresh!)
2 tbsp light (Japanese) soy sauce
tbsp ginger sauce
Salt
Pepper
1 tomato
1 cucumber
2 tbsp mayonnaise
tsp Wasabi paste
200 g / 6.5 oz arugula,
cleaned and trimmed
2 tbsp sesame seeds
2 tbsp olive oil
1. Marinate tuna in a mixture of the soy sauce, ginger sauce, salt and
pepper, covered, for at least 2 hours in the fridge.
2. Remove skin from tomato by cutting a cross in the skin and put
it in hot water for 10 sec. Transfer to ice water and peel. Remove
seeds and slice tomato into strips.
3. Wash cucumber and remove small strips of skin, lengthwise, so
there are strips of skin left. Slice thinly.
4. Make Wasabi-mayonnaise by mixing mayonnaise and Wasabi
paste. Add water until dressing has your preferred consistency.
5. Make up a plate with arugula, tomato and cucumber. Pour
Wasabi-mayonnaise dressing on top.
6. Roast sesame seeds in a dry pan.
7. Heat olive oil in a steak pan. Dry tuna with kitchen paper and roast
in olive oil for 2 to 3 minutes on each side. The tuna must be
pink inside. Slice strips of the tuna and spread them over the
salad. Sprinkle with sesame seeds.
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serves 6-8
This recipe reminds me of my childhood. My family comes from Puerto Rico, an island in the Caribbean. We lived in
Arecibo, a costal town on the northern part of the island. I have great childhood memories of accompanying my father
on some of his shing trips in Puerto Rico. Pescado en Escabeche is a favorite dish in my home. Escabeche is for
pickled in Spanish, and it is used to describe a method of cooling sh, poultry. The food is cooked in oil and vinegar or
cooked and then pickled in an oil and vinegar marinade.
'.l . .'. 'l .
MARIE CHAPMAN / Buyer, Purchasing Department, Sicor Pharmaceuticals Inc. / USA
1.350 kg / 3 lbs fillets of fish (suitable fish -
mackerel, snapper, red grouper, sea bass)
2 cups olive oil
2 medium onions, thinly sliced
2 whole cloves of garlic
2 bay leaves
tsp whole peppercorns
1 cup vinegar
1 cup small pitted green olives
Salt
1. Cut the fish in 3.5 cm / 1 inch pieces, season with salt. Heat 3
tablespoons of oil in a frying pan and fry the fish. Lift out and place
on paper towel. Transfer to a deep bowl.
2. Combine the onions, garlic, bay leaves, peppercorns and vinegar
in a saucepan and simmer until the onion is tender. Cool. Add the
remaining olive oil and the olives and pour over the fish. Cover the
bowl and refrigerate for at least 24 hours before serving. Serve
cold, garnished with lettuce leaves.
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For years, we used to go out for a romantic dinner to celebrate Valentines Day, until two years ago. We reserved a table
in a nice little restaurant, but the dinner wasnt as romantic and intimate as we thought it would be. The tables were so
crowded that the surrounding people could almost eat out of our dishes and hear our conversation.
So we decided to celebrate the later years at home. In order to surprise my husband, I prepared lobster. Ever since, I
prepare it every year and it is well appreciated by friends and family too
... /'
SHIRLEY LANTREIBECQ / Product Manager, Teva Pharma Belgie / BELGIUM
1 large lobster (800 g / 2 lb)
50 g / 2 oz butter
1 shallot, finely chopped
100 ml / 3 fl oz white wine
3 tbsp cream
3 tbsp fish stock (bouillon)
3 tbsp milk
2 tbsp flour
Pepper
Salt
Gruyre cheese
Breadcrumbs
1. Cook the lobster in boiling water and halve. Take out the lobster-
meat and eggs. Open the craws by cracking them, so that the
meat can be taken out easily. Throw the non-eatable parts away,
but keep the lobster shell and clean it under the tap.
2. Sauce: Melt the butter in a small saucepan, add the shallot and
sweat until it becomes translucent. Add the white wine and let it
reduce to half. Make a roux by sprinkling the flour over the liquid
and mix. Add the milk and fish stock directly. Mix slowly until it
becomes consistent. Season.
3. Add the lobster-meat, the eggs and the cream to the sauce. Taste
and adjust seasoning.
4. Fill the lobster shell with the mixture. Finish with some Gruyre
cheese and breadcrumbs. Grill for 5 minutes (use oven-grill). Serve
with salad, rice, garlic bread or anything you like Enjoy!!
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serves 4-6
The recipe I chose to share with you has a double signicance, since it is a typical dish mostly in the coastal areas of the
country, like the place I was born. Everyone who visits the coast, enjoys a delicious seafood cocktail or a delicious sh
ceviche. Besides this, I have to tell that, in my childhood, eating ceviche was a big moment in which my father took the
main role in its preparation. I enjoyed helping him, along with my siblings, to chop ingredients. All members of the family
participated in the preparation, but it was my mother who always added the nal touch to the dish (and thank God, she
still does).
I hope you enjoy my recipe and I also hope that if you ever visit Mexico, you visit the state of Veracruz which has plenty
of beautiful sights, a wide variety of dishes and, above all, the friendliest people in the country. I am sure that you will
keep a very fond memory of your visit to my hometown.
.l. .
SUSANA ANTONIO MONTERO / Record Professional, Development Department,
kg / 1 lb skinless swordfish fillets,
coarsely chopped
3 lemons, juiced
kg / 1 lb tomatoes, finely chopped
1 onion, chopped
Green Serrano chilis, chopped, to taste
Chopped parsley, to taste
Salt, to taste
Olive oil, to taste
Ketchup, to taste
1. Place the fish in a bowl and cover completely with the lemon
juice. Let it cook in the lemon (no heat required, the acid will do
the cooking) for approximately 45 minutes or until the fish is white.
Drain the excess lemon juice.
2. Mix with the rest of the ingredients. Mix well. Add salt to taste.
Season with a little olive oil and add ketchup to taste. Mix well.
Let it rest for about 15 minutes in the refrigerator. Serve in cups.
Accompany it with crackers or nachos and a very cold beer. Enjoy.
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Two and half years ago I moved from Canada to Israel alone. As a way of welcoming me to the country and in an effort
to introduce me to new friends, people have often invited me to dinner at their home. Micki and Neil are such a couple,
and I have been fortunate enough to frequently eat at their home. The following is Neils favorite chicken recipe.
.. .. ... ..l .
SAT-SUNG KALMAN / Intern, Legal Department, Teva Pharmaceutical Industries Ltd. / ISRAEL
serves 8-10
2 chickens, cut in pieces and skinned
cup olive oil
2-3 cups vermouth
lemon, sliced, with peel, seeds removed
6 heads of garlic (whole heads - washed,
just the top and the bottom trimmed,
unpeeled)
1. Preheat oven to 190 C / 375 F. Heat the oil in a heavy bottomed
frying pan and saut the chicken until browned. Place in a
baking dish in one layer. Pour the vermouth over the chicken.
There should be vermouth covering the bottom of the pan to a
depth of approximately -1 cm.
2. Place lemon slices on the chicken, put the garlic heads in the dish
nestled among the chicken. Cover the dish with tin foil and bake
for 40 minutes to an hour until the chicken is cooked.
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serves 4
.l.. / . ..l ....,
SHIRLEY POWELL / Credit Controller, Credit Control Department, Teva UK Limited / UK
Stew:
700 g / 1 lbs lean braising steak
(trim off excess fat)
3 large onions, finely chopped
6 carrots, chopped
2 large King Edward potatoes,
cut into pieces, approx. 5 cm / 2 inch
tsp mixed herbs
1.2 L / 2 pints beef stock
Salt & pepper
Dumplings:
250 g / 8 oz self rising flour
packet / 100 g suet (vegetarian or
normal), or margarine
Salt
Cold water
1. Stew: Preheat oven to 190 C / 375 F. Cut steak into equal
sized strips and place in large ovenproof dish. Add the chopped
vegetables, except the potatoes at this stage. Add herbs,
seasoning and stock. Shake thoroughly, cover the dish and cook
in the oven for approximately 1 hours.
2. Stir again and add potatoes. Cook for a further 1 hour. The stew
will have thickened now. Add dumplings (as prepared below) and
cook for 20 minutes until they are crispy and golden.
3. Dumplings: Mix all dry ingredients together and gradually add cold
water to form a dough. Do not handle mixture too much. Form into
small bags (6-8) and drop into top of stew and cook for 20
minutes. They should be golden and crispy outside and soft and
fluffy in the middle.
4. To serve: Serve in soup bowls with 2 dumplings each and
freshly cut chunks of bread and butter. Sprinkle liberally with
freshly ground black pepper.
This is a perfect meal on a cold winter evening, sitting in front of a hot re. My Mom made this every Monday when I was
a child and my sister and I adored it. Sometimes we would have Yorkshire pudding instead of dumplings but I think the
dumplings are the best. We would look forward to this all day at school and we always had it once a week on Monday.
This continued up to my leaving the family home at 25. My Mom taught me how to make it, along with Yorkshire pudding
and dumplings when I was in my teens and when I moved into my own house this was the rst dish I cooked for friends.
I am not a very good and adventurous cook, but this is one dish I can make with pride and condence and it never lets
me down.
I am now 39 years old and still cook this at least once a fortnight. It is my husband's favorite dish (even in the summer)
and he prefers to let it stand 24 hours before eating it. I would recommend eating it on the same day. This is a wonderful
main meal, all cooked in one dish, and I hope everyone enjoys making and eating it as much as I have over the years.
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A real Scottish comfort meal. I remember visiting my Granny and she would have several pots on the go. Every
Saturday we would visit, my 16 cousins and I, and wed sit eating this lovely dish, washed down with a glass of Irn
Bru... of course!
DONNA ARBENZ / Assistant, Human Resources Department,

serves 4-6
300 ml / pint beef stock
900 g / 1 lb lorn sausage (square), chopped
1 onion, chopped
900 g / 2 lb tatties (potatoes), sliced
1. Heat the beef stock in a large pan. Add onion to the pan.
2. Add the sliced potatoes and cook on a medium heat for 20-30
minutes, or until the potatoes are soft. Use a potato masher to
mash the ingredients, add salt and pepper to taste.
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This is a nostalgic, treasured recipe from home. When we were small, my mother rarely made it and saved it for guests
or special occasions. Nevertheless, we didnt give up and we nagged her to prepare it for no particular reason and
sometimes, Mom would give in and prepare it. The Filmani dish, which is actually meat lled pasta pockets, dates
back to distant China and we - the Bukharan community - have adapted it along with several other of their traditions.
We substituted ingredients, modied the spicing, added an appropriate soup to it and renamed it, hence the Filmani
dish. The uniqueness of this dish stems from the amusing superstition whereby whoever gets a pasta pocket in his plate
that is entirely made of dough will soon enjoy a lucky streak. The preparation is somewhat lengthy and difcult, but it is
well worth the effort, the laughs and the enjoyment. Bon apptit!
... |. l '.. '
AYALA HAIM / Project Coordinator, CoxAbic Department, ABIC Biological Laboratories,
Teva Ltd. / ISRAEL
serves 10
Meat filling:
1 kg / 2 lbs fresh ground beef
2 large onions, grated
Salt, freshly ground black pepper, to taste
1 tsp meat spice
Pasta pockets:
1 kg / 2 lbs flour
1 flat tbsp salt
1 egg
2 cups lukewarm water
2 L water
Sauce:
2 tbsp oil
2 ripe tomatoes, grated
1 L / 1
pints water
1 cup chick peas, soaked in water overnight
1 cup dried cherries or fresh lemon juice
Garnish:
1 bunch fresh coriander, chopped
Pasta machine
Strainer
1. Meat filling: Place all the ingredients in a bowl and blend until
smooth.
2. Sauce: In a separate saucepan, fry the onions, add the tomatoes
and mix. Add the water, spices, chickpeas, cherries or lemon juice
and bring to a boil. Reduce to a medium flame and cook for about
one more hour, until the chickpeas are cooked.
3. Dough: In a food processor, mix the ingredients into a firm (not
sticky) dough. Put it aside for half an hour. Divide the dough
into three parts and roll out each part into a long strip in the pasta
machine. It is important to flour the blades between each time you
roll out the dough. This procedure yields three long, wide strips.
4. Cut each strip into squares of about 8 cm in length. Place a
heaped tablespoon of the meat mixture on each square and
fashion the filmani into a tortellini shape - fold the square into a
triangle and wrap the two edges around a finger. Proceed similarly
for the remaining ingredients and dont forget to leave one pocket
filled with dough only.
5. Filmani: Boil about 2 liters of water in a large saucepan, add the
filmani pockets and bring to a boil again. Then continue to cook
over a medium heat for about 20 more minutes or until the filmani
rises to the top of the water. Drain.
6. Serving suggestions: Drain the filmani in a strainer. Divide into
deep bowls, add the sauce and top with chopped coriander.
Savor and hunt for the lucky pasta pocket.
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This is a Romanian recipe for stuffed peppers (Ardei Umplut), which is one of my favorite home cooked meals. The
original recipe is probably imported from Turkey. The Romanian version that I am familiar with is not kosher, but some
of the ingredients can always be substituted.
Stuffed peppers remind me of an anecdote. When I was 12 years old, my family lived in Germany and, at the time,
German cuisine was not among the tastiest. German fare consisted mostly of sausages, potatoes and sauerkraut. I was
hospitalized for a surgical procedure and had to spend several days in the hospital eating German food On one of the
days at lunch time, a wonderful stuffed pepper aroma, reminding me of home, came wafting out of the hospitals kitchen
and I got so excited that I went to the nurse as she was serving the best thing I had seen in days and said: Ah, I know
what this is and she snapped in reply: You could not possibly know; this is a brand new recipe
Bon apptit!
.l '
CATRIN BALL-ROSEN / Medical Writer, Medical Assessment & Writing Department,
Innovative R&D, Teva Pharmaceutical Industries Ltd. / ISRAEL
serves 10
10 green peppers
4 tbsp olive oil
1 kg / 2 lbs ground beef
1 garlic head, minced
Salt, pepper
1 tsp sugar
300 g / 10 oz canned tomato paste
cup rice
4 parsley stems
1. Thoroughly wash the peppers and slice off the tops with a small
knife. Scoop out the seeds and membranes and set the tops aside
to cover the stuffed peppers.
2. Stuffing: Fry one of the onions, followed by the ground meat. Add
half of the garlic, black pepper, salt, sugar to taste and half of the
tomato paste. Add the rice and mix well.
3. Stuff the peppers and cover them with the tops.
4. In a small saucepan, fry the other onion, add the rest of the
tomato paste, 2 cups of boiling water, black pepper, the rest of the
garlic, salt and chopped parsley leaves. Stir well until smooth.
5. Place the stuffed peppers upright in a large saucepan. Pour the
sauce over them, bring to a boil and cook over low heat for 1 hour.
6. Serve with sour cream and chopped parsley.
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serves 2
I chose this recipe because it contains several traditional Mexican ingredients and also brings back fond memories of
my times at University when I had to go away from home and live with my uncle and aunt in order to nish my studies.
It was one of my aunts specialties.
| ..
NOEM RUIZ ZUIGA / Record Professional, R&D, Lemery S.A de C.V. / MEXICO
3 tbsp oil
onion, finely chopped
3 garlic cloves, finely chopped
6 peeled chicken thighs
10 nopales (cactus leaves),
sliced in small cubes
5 sour prickly pears, chopped and seedless
1 tbsp oregano
1 tbsp thyme
2 dry Chipotle chilis
Salt
1. Preferably use a clay pot. Saut the garlic and onion in preheated
oil. Add the raw well cleaned chicken, sprinkle salt and let cook in
steam for 50 minutes, stirring constantly.
2. Add the nopales, sour prickly pears, oregano, thyme and Chipotle
chilis. Add salt if necessary, cover and let it cook for about 40
minutes or until chicken is completely cooked. Serve.
This is a Middle Eastern dish that my mother learned soon after she was married. I chose this recipe because it always
meant, we are having company! While growing up, this was one of those special foods that my mother made during
the holidays and when family was coming over: lots of family. It made the house smell delicious and we knew to expect
our cousins soon.
My parents came to the USA in 1957 to start a family. My mother is Colombian and my father is Palestinian. Of all the
Middle Eastern dishes my mother made, this is the one I chose to make for my family. It reminds my daughters of their
mothers heritage and, my husband of what a wonderfully talented and culturally diversied wife he has!
.l . /.
AMAL WARD / Supervisor, Clinical & Regulatory Records Center,
makes 3 jars
Stuffing:
4 cups extra long grain rice
450-900 g / 1-2 lbs beef or lamb
(ground or chopped)
2 onions, chopped
1 bunch parsley, chopped (excluding stems)
2 tbsp cumin
1 tbsp garlic powder
1 tbsp salt
tbsp pepper
4 tbsp olive oil
2 lemons, juiced
Broth:
10 cups water
2 small cans tomato paste
1 tsp salt
1 tsp cumin
tsp pepper
1 L / 2 pints / 1 quart plain yoghurt
1. Soak leaves in fresh water for 20 minutes. Drain.
2. Combine all stuffing ingredients in a large bowl. Set aside.
3. Lay leaves flat on working surface and pat dry. Trim stems away.
Add 1 heaping teaspoon to tablespoon of stuffing mixture and
fold the sides over. Roll from the bottom to form a little bundle.
4. Line the bottom of a large non-stick saucepan with 2-3 layers
of leaves. Place the bundles side by side in the pot, layering until 3
inches from the top.
5. Combine broth ingredients. Pour over the leaves until covered.
Place a plate on top of the leaves to keep them from floating and
unfolding.
6. Bring to a boil, leave the plate on the leaves, reduce to a simmer,
and cover the pan. Simmer for 45 minutes. Test doneness by
eating one of the bundles. Simmer longer if needed. Serve with
plain yoghurt. Use it as a dip.
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This is a quick, easy and lling meal, which my mother used to make for my three brothers, three sisters and myself as
a child. As children, we always had to count who got the most toads (sausages)! My mother used to serve this dish of
traditional Yorkshire pudding and sausages with mashed potatoes, vegetables and thick gravy.
I now serve this for my three growing sons and they too count up the sausages, to see who got the most.
.l . . 1
DIANE MCDOUGALL / Communications Assistant, Sales and Marketing,
serves 5
400 g / 1 lb sausage (any variety,
not smoked), cut into 4 cm pieces
1 large onion, peeled and finely chopped
cup cooking oil
Batter:
400 g / 3 cups plain flour
1 tsp table salt
4 medium eggs
150 ml / 5 fl oz cold water
300 ml / 10 fl oz milk
1. Preheat oven to 230 C / 450 F. Place sausage, onion and oil in a
large roasting tin. Roast for 20 minutes.
2. Batter: In a large mixing bowl, mix together all ingredients to form
a smooth batter. The batter should drizzle off the spoon.
3. When sausages are almost cooked, take the tin out of the oven
and, as quickly as possible, pour the batter all over the sausages
and place back in the oven. The oven temperature can now be
raised to hottest setting.
4. Bake for 15-20 minutes until the batter has risen and turned
golden brown.
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Although I live in Israel and my children were born here I still have longings for my home in Canada and especially for the
food that we traditionally ate!
My Granny, Linda, came from England to Canada in the early forties. My mother was born shortly afterwards in Montreal,
Canada. Part of the familys English heritage came along with them to Canada and of course made regular appearances
in the kitchen. All of my family is back in Canada, so preparing dishes that I grew up on just makes family seem closer,
not to mention that it opens up my kids' taste buds to food from a totally different culture.
Living in Israel can be challenging, but when I put my Grannys minced meat pie in the oven and the kids come into the
kitchen to see what smells so good, I am immediately taken back to our kitchen back home with our on the wood block
and a rolling pin in my Moms hand - a peaceful place indeed.
The meat pie is simple to prepare, tastes wonderful and is always a hit with everybody - even with Israelis who have
never even tasted a minced meat pie! Served with a salad or fresh vegetable, this minced meat pie is sure to be a family
favorite! You can move to a new country, eat new foods, learn new traditions, but you always take something with you
from your home Bon Apptit!
..., /.l.
|. '
TAMARA KLINGER-LEVI / Nursing Teacher, Teva Home Care, Teva Medical / ISRAEL
serves 8
250 g / 8 oz prepared flake pastry
kg / 1 lb ground beef, not too lean
1 large onion
1 cup fresh mushrooms
2 tbsp cooking oil
1 tsp table salt
1 tsp freshly ground pepper
1 tbsp powdered chicken soup mix
1 tbsp flour
24 cm / 10 inch pie pan or glass pyrex dish,
greased
1. Preheat oven to 170 C / 325 F. Divide the pastry into two equal
size pieces and roll it out on a floured surface till about 5 mm /
inch thick and fit the size and shape of the pan with an extra bit
around the edges. Place one rolled out portion into the bottom of
the pie pan and fit it firmly around the edges.
2. Dice onion and mushrooms into small pieces and saut in the
preheated cooking oil in a skillet until golden brown. Add the
ground beef and fry on a low heat until evenly browned. Add the
salt, pepper and soup mix powder. Cool.
3. Distribute the mixture on the pastry in the pan and cover with the
second piece of pastry. Close the dough around the sides, brush
egg over the top and slit the top to let steam escape.
4. Bake for 40 minutes, until golden brown.
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I have chosen this recipe as it is a favorite Indian recipe. It reminds me of special family moments when I loved to prepare
this dish and it was enjoyed by all. I use a special gas tandoor to prepare it and special spices to enhance the avor.
I would like to share with you this traditional Indian chicken recipe which is very special to me.
..l ..
NINA SHALOM / Ofce Assistant, Regulatory Affairs, International Division,
serves 6
1 large chicken (or 6 large chicken legs
with thighs)
1 lemon
1 tsp salt (if chicken is not salted)
4 cm / 1 inch fresh ginger, grind to paste
1 tsp ground coriander
tsp ground cumin
1 tsp chili powder (hot), optional, to taste
1 tsp red chili powder (sweet), for color
2-3 tsp black vinegar
1 cup beaten curds (you can increase the
use of lemon to 2 instead of curds)
tsp salt
2 tbsp oil
tsp garam masala (available at any Indian
grocery shop)
1. Clean and skin the chicken and cut into large pieces as desired.
Cut 2 or 3 slits on each piece. Apply salt (if chicken is not salted)
and lime juice (1 lemon) all over the chicken pieces and also in the
slits and cavities and keep aside for 15 minutes.
2. Mix the ingredients from garlic to vinegar and then add to curds
(or 1 lemon juice). Add teaspoon salt and mix well. Apply this
mixture all over the chicken making sure to apply well between the
slits and allow it to marinate for at least 4 hours. The longer, the
better the taste.
3. Roast the chicken in a gas tandoor or oven. Before roasting, apply
oil and the garam masala to the pieces. Remove the curds.
4. Turn after 10 minutes and apply oil. Roast for 10 minutes more.
5. Remove and apply lemon juice.
6. Serve hot with onion rings and tomato rings.
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When I was a young boy living with my Mom and Dad (and big brother) in the North of England, my parents used to go
shopping on a Saturday morning and leave us boys in bed. Sometimes, when we awoke we would smell the wonderful
aroma of this dish cooking in the oven and knew that we would be in for a treat at lunchtime. We used to eat it with
pickled beetroot or red cabbage, and it was always followed with sago or rice pudding. Corned Beef Hot Pot is my
Moms version of traditional Lancashire Hot Pot. It is still a rm favorite when we return home to visit Mom and Dad.
.l / 1 '
CHRIS BRATT / Health, Safety & Risk Manager, Operations Management, Teva UK Limited / UK
serves 4-6
1 tin corned beef
1 large onion
2 large carrots
2 large parsnips
1 medium swede
2 small turnips
4-6 medium potatoes
Beef stock (OXO cube or similar)
Water
Sea salt and freshly milled pepper, to taste
1. Preheat oven to 180 C / 350 F. Slice the corned beef, peel and
dice the onion, and peel and thinly slice all the vegetables.
2. In an ovenproof casserole dish (with lid) cover the base with some
of the corned beef and then some onions. Proceed to arrange the
other vegetables in layers, and then start again with corned beef
and onions. Continue this layering process topping the dish with a
layer of potatoes.
3. Fill with stock to within an inch of the top and add salt and pepper
to taste. Replace lid and place in the oven for 2-3 hours. Remove
the lid 30 minutes before serving to crisp the potatoes. Serve with
pickled beetroot or red cabbage - yum..!
Note: The quantities of vegetables are a guide only - quantities
may be changed as desired, some may be omitted depending on
personal taste.
< 1
< 1
My Nona Rossi & Father brought this recipe with them from Italy. Before the invention of the freezer, we would get up
very early the morning of a holiday and spend at least 3 hours preparing this for dinner that same day.
Everything was done by hand, the meat was all cooked together in one large pot (boiled in water the day before until very
tender, then hand chopped and mixed well with all of the above ingredients). Then Nona would start making the dough,
she would use her hand as a measuring cup (1 cup of our to 1 egg), the our would be placed on the big cutting board
and she would put a hole in the middle and add the eggs. If you used 4 cups of our you used 4 eggs (the size of the
egg depended on the size of your hands, e.g 1 large egg to 1 large handful of our). Then Nona would use her hands to
mix the our and eggs together until they were as smooth as a babys behind, she would say. Then she would hand
roll the dough with this 5 foot thin rolling pin, hand cut into 2 x 2 inch squares, place half of a teaspoon of meat mixture
in the middle and fold it to look like a Mexican hat. This was a lot of work but we always had a lot of fun doing it and we
laughed a lot.
We still laugh and joke about the old days when we reminisce about my Mother and Nona. It is so much easier today
with all of our new modern inventions and, of course with the freezer, you can spend one day cooking and mixing and
make enough for the whole year. This, I like very much.
. |. '.
BARBARA ROSSI / Clinical Trial Assistant, Clinical Department, Teva Neuroscience / USA
serves 8
450 g / 1 lb pork with bone
700 g / 1 lbs veal with bone
450 g / 1 lb Italian sausage
450 g / 1 lb Parmesan cheese
2 eggs
2 cups bread crumbs
Pasta:
1 whole nutmeg, ground
400 g / 3 cups flour
3 large eggs
cup water if needed
Chicken Soup:
1 large stewing chicken
1 large onion
4 celery strips
7.5 L / 6 quarts water
Dash table salt
1. Boil the meat together in water until tender. Remove from liquid.
While hot, remove from bone. Chop meat together to a very fine
consistency. Mix with the grated Parmesan cheese, nutmeg, eggs
and bread crumbs as needed (consistency of meat loaf).
2. Pasta: Mix 3 cups of flour to 3 large eggs, knead until very smooth
(use a food processor instead of hand, works great). Using a pasta
machine, roll pasta into thin sheets, cut into squares 5 cm / 2 inch.
3. Place tsp of meat mixture in the center of the square, take the
left end of square to the right end & press tightly, then the right
end to the left end and flip over (looks like a Mexican hat). Let dry
for an hour. You can freeze or refrigerate until you are ready to use.
4. In a large pot cook all chicken soup ingredients for 2 hours or
more. Remove chicken; take meat off the bone, place on a large
platter, until ready to eat. Heat when dinner is ready.
5. Cook the cupliti in the chicken soup for about hour, or in a
homemade Italian sauce.
6. The cupliti are best cooked in chicken soup, served with the meat
from the chicken on the side and a large Italian salad with good
warm Italian bread and butter. Enjoy, it is delicious.
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When Nicoletta and her brother were children, they went to a little town near Milano on holidays. Their grandmother
usually cooked the polenta in a very big copper-pan on a replace. When the polenta was cooked, she put it on a
large wood dish and stirred it. Whenever Nicoletta eats the polenta, she is reminded of her grandmother.
'..
NICOLETTA VALERIANI / Assistant Regulatory Affairs Manager, Teva Pharma Italia / ITALY
serves 4
350 g / 12 oz cornmeal flour
50 g / 2 oz butter
1 L / 2 pints water
1 tbsp kosher salt
1. Half fill a saucepan with lightly salted water. Bring to a boil and add
the butter. Stir until it has completely melted. Add the sifted flour
all at once and stir vigorously until all the lumps have been
eliminated.
2. In the last 5 minutes of cooking time, increase the heat; the
polenta is ready when it comes away easily from the stirring stick.
3. Lightly grease an ovenproof dish and pour in a layer of polenta.
Make a layer of Fontina or Gorgonzola cheese or rag. Add
another layer of polenta and continue until all the ingredients have
been used.
4. Heat thoroughly before serving.
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I chose this recipe because it reminds me of my childhood, of Saturday morning breakfast after my father came back
from the synagogue. My mother used to prepare this dish on Thursday evening. On Friday, she would give it to us
as sandwiches for school and there was always another sandwich because otherwise, it was impossible to eat. The
children were already awaiting the famous patties. In short - the smell of home, the scent of childhood.
.... '. '.
ORIT AMIR / Customer Service, S.L.E., Teva Pharmaceutical Industries Ltd. / ISRAEL
makes 20 patties
5 large potatoes (no need to peel them)
1 egg
1 tbsp turmeric
1. Boil the potatoes in salted water until soft, peel them and mash
into a smooth, lump-free texture.
2. Add the egg, turmeric, salt and pepper to taste and blend until the
mixture becomes light yellow.
3. With wet hands, form patties. Heat 1 tablespoon of oil in a frying
pan, and fry patties until golden brown from both sides. Add a few
drops of oil occasionally, as needed. Bon Apptit!
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I love this simple dish. It reminds me so much of my dearest Granny who made it when I was a child. While she was alive,
the whole family, a big one of Italian origin, would gather at her home every Sunday to eat her special potato and our
gnocchi mixed with lots of patience and love. If I close my eyes, memories become so vivid that I can smell the same
odors and hear her sweet voice while she was making the huge dough. It was real fun for kids as she would let us stay in
the kitchen and help her shape the gnocchi with a fork. Now, when I feel nostalgic and want the spirit of those days back,
I simply roll up my sleeves, put on a nice apron and start preparing this simple and lovely dish which is still my favorite.
'. ..
GLADYS MABLE PORRO / Secretary to the C.E.O., Teva Tuteur / ARGENTINA
serves 8
1.5 kg / 3
lbs potatoes
(weight after being peeled)
380 g / 13 oz flour
A pinch of salt
1. Peel the potatoes and boil them in salted water. Once cooked,
drain and mash them, or press them through a ricer into a large
bowl. Add the flour a little at a time and mix with your hands until
the mixture forms a rough dough. Do not over-knead the dough.
2. Transfer the dough to a lightly floured surface. Gently knead the
dough for 1-2 minutes until smooth, adding a little bit more flour,
if necessary, to keep it from sticking.
3. Dust the surface again with more flour. Break off a piece of the
dough and roll it back and forth into a snake, about the
thickness of your index finger. Cut the rope into 1 inch pieces.
Gently roll each piece down a wooden gnocchi board or a fork
while pressing a small dimple with your finger. The gnocchi should
be slightly curved and marked with ridges.
4. Boil the gnocchi in plenty of salted water. The gnocchi are done
about 2 minutes after they float to the surface. Remove with a
slotted spoon, and serve with tomato sauce.
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Giancarlos grandmothers cook used to make this recipe, which was originally called Valtellina, a cheese with a unique
and delicate taste that is made in the Valtellina, a valley in Lombardy overlooked by the Alps. Gouda is the best substitute
for this cheese, which is now difcult to nd even in Rome. This substantial dish can be served as a main course.
Originally the recipe specied pizzoccheri, pasta made with a mixture of white and buckwheat our, similar to fettuccine,
but cut wider and very coarse.
GIANCARLO GARATTI / Sales Retail Manager, Generics Department,
Teva Pharma Italia / ITALY
serves 4
150 g / 5 oz potatoes, peeled
and finely diced
300 g / 10 oz savoy cabbage, shredded
250 g / 8 oz pizzocheri (dried buckwheat
pasta imported from Italy)
300 g / 10 oz local cheese (Bitto, Casera
or Fontina), cut into small pieces
200 g / 7 oz butter
2 leeks (white part only), sliced
3 garlic cloves, crushed
5 fresh sage leaves
Water
Salt
150 g / 5 oz Parmesan cheese
1. Preheat oven to 190 C / 375 F. Butter an earthenware oven dish.
2. Place a large pasta pot on high heat with 6 quarts of water and
2 tablespoons of salt. Add the potatoes and bring to a boil. Boil 7
minutes, until the potatoes are just fork soft, and add the cabbage.
Cook 3 to 4 minutes and add the pasta. Return to boil and cook
3-4 minutes until pasta is firm and still chewy.
3. Meanwhile, in a 25 cm / 10 inch saut pan, melt the butter until
the foam subsides and add the leeks, garlic and sage. Cook until
softened, about 6-8 minutes, and set aside.
4. Spoon one quarter of the pasta mixture into dish, followed by one
quarter leek mixture and one quarter grated cheese. Continue
until all ingredients are finished. Place in oven and bake 10
minutes. Remove and toss like salad. Serve immediately in the
same bowl.
'. ..
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This is a typical recipe from Calabria, a mixed memory of my grandmother and her kitchen, full of avors and scents that
I will never forget. When my grandmother prepared this tasty and aromatic dish, we all stood near her waiting to eat.
Sometimes, we asked our grandmother cook this dish for lunch and, I assure you, nothing was better than a good pipi
e patat sandwich.
SALVATORE PRISTERA / Fermentation Assistant, Fermentation Department,
Sicor S.p.A. / ITALY
serves 4
6 medium potatoes
4 red and/or green peppers
(better if hot peppers)
Oil
Salt
Pepper
1. Peel the potatoes and cut in rather fat sticks. Cut the peppers into
4-6 pieces.
2. In a non-stick pan, put fine oil to make a thin layer, put in the
potatoes and peppers and cook on medium heat. Add a pinch of
salt and pepper and stir from time to time so that the potatoes do
not stick. The dish is ready when the potatoes are cooked.
Buon Appetito!
' '.. ' ..l '.
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This recipe is one of the rst recipes that I began to cook, learning how to make a delicious and nutritious dish from
vegetables; and one which, above all, is not difcult to prepare.
..,. ..l ... . ..
PATRICIA VISTRAN ROJAS / Quality Auditor, Quality Assurance Department,
Sicor de Mxico / MEXICO
serves 4
2 tbsp butter
1 onion, sliced
1 kg / 2 lbs spinach, washed and chopped
1 kg / 3 lb white asparagus, cooked
250 g / 8 oz Oaxaca cheese, grated
1. Preheat oven to 180 C / 350 F. Heat 1 tablespoons of butter in
a frying pan.
2. Simmer the spinach and onion until they are cooked. Season with
salt and pepper.
3. Grease a fireproof pan with the remaining butter, arrange the
asparagus and distribute the spinach mixture and cheese on top.
4. Bake for 10 minutes or until the cheese melts.
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When I was a child, I used to spend the holidays at my grandparents. Since they worked in the garden all summer,
grandma cooked easy and quick meals using ingredients from the garden. One of these dishes was bean salad for
lunch, which I come back to even now when I dont have too much time, because its preparation is quick and simple.
Since peoples eating habits today often leave out any form of vegetables, this food is a pleasant change for me and its
irreplaceable taste also brings back beautiful memories from childhood.
/.. ..l /...
EVA NEMCOV / Assistant, Retail BMU, Teva Pharmaceuticals CR, s.r.o. / CZECH REPUBLIC
serves 2
300 g / 10 oz colored beans / white beans,
soaked in water overnight
2 bay leaves
Salt
Icing sugar, to taste
cup / 75 ml vinegar
3 tbsp olive oil
150g / 15 oz smoked bacon, diced and fried
2 leek, finely sliced, for decoration
1. Cook the rinsed beans with the bay leaves until soft in a pressure
cooker; add salt just before the end of cooking. Drain and leave to
cool.
2. Season with the sugar and vinegar, and add the olive oil, diced
and fried bacon and the finely chopped onion. Decorate with
sliced leek.
Note: This salad can be served hot or cold with buttermilk or kefir.
Bread rolls are a suitable side dish. For lovers of a healthy lifestyle,
olive oil can be used instead of smoked bacon.
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This recipe is, for me, a childhood memory. My mother comes from Hungary (she lives in Israel) so she used to cook a
lot of Hungarian recipes. She was an expert in baking cakes! I remember that there was Arun Galushka Standing there
like a tower... at every birthday party in our family and it was the most delicious of all the other cakes at the party. It was
also the cake that was always nished rst. Its worth trying!
.. .... 1..,... . .
CARMELLA VAN DER AAR-BARKAAT / Q&A Assistance, Q&A Documentation Department,
serves 8-10
Dough:
50 g fresh yeast (warm)
cup / 150 ml milk or water, approx.
350 g / 2 cups flour
120 g / cup sugar
2 eggs, beaten
200 g / 7 oz butter or margarine
1 tbsp grated lemon peel
A little vanilla powder or vanilla sugar
Filling:
300 g / 10 oz walnut ground in big chunks
(or any other kind of nut)
cup jam
200 g / 7 oz raisins
4 tbsp oil
50 g / 2 oz powdered sugar
22 cm / 9 inch ring mould, greased
1. Melt the yeast in a bit of lukewarm milk or water. Add a spoon of
flour and a bit of sugar and wait 15 minutes until the yeast foams.
2. Add the yeast to the rest of the ingredients and work to soft but
not too wet dough. Add milk/water as needed. Work the dough on
a floured surface for 5 minutes. Place the dough in a clean bowl
and leave to rise in a warm place until double in bulk (1 hour).
3. Preheat the oven to 170 C / 335 F. On a floured surface, roll out
the dough to a flat big circle cm thick (like for pizza). Cut out as
many small circles (for example with a wine glass) as possible. In
the prepared tin, put a layer of the dough circles to cover the
bottom of the tray. Spread with some of the nuts, raisins, jam and
a few drops of oil. Cover with a following layer of circles and repeat
until your dough is finished and the tray is full.
4. Bake the cake on the bottom of the oven for 40 minutes, until
golden brown. Sprinkle with sugar powder and eat the circles with
your hands while they are still warm.
Note: Use a lot of the contents (nuts, raisins, jam).
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It happened almost thirty years ago. People came to visit from Germany, it was their rst time in Hungary. My wife and I
took them to visit my mother-in-law. We had dinner and after dinner she served a cake that she had baked. Even after
the abundant dinner, the usually favorite slice was disappearing fast. There were but 4 or 5 slices left. Late in the
afternoon, Dieter started looking for the leftover cake in the fridge. Since he did not know the name of the cake, he asked
for Mamas Cake. He kept asking for it until there was no more Mamas Cake. The next year, he asked for Mamas Cake
in a letter, even before the visit. Following this, the real name of the cake was forgotten.
Today, everyone, the large family, the acquaintances in the village and even some Germans to whom the cake made
its way - everyone calls it Mamas Cake. The grandchildren in their early twenties dont know its original name, but they
also dont know its story. Even my sons only learned now that, almost thirty years ago, Dieter was the one who named
Mamas Cake.
Even I didnt care much about this name until I remembered, because of the call for recipes. I knew there was a delicious
cake, but what was its name again? And now, I share this story with you, use the recipe, taste it and enjoy the harmony
of avors. Bon Apptit!
|...
.
LSZL MCSR / Cooperator, Technical Department,
Teva Pharmaceutical Works Inc. / HUNGARY
serves 6
Dough:
600g / 20 oz flour
200 g / 7 oz margarine
2 eggs
100 ml / 3 fl oz milk
Cream:
L / 16 fl oz milk
100 g / 3 oz flour
3 tbsp rum, any kind there is on hand
2 tbsp cocoa powder
100 g / 3 oz chocolate
1. For the dough: Preheat the oven to 190 C / 375 F. In a large
bowl, mix and work ingredients into a smooth dough. Separate
into four. Roll out each part of dough between two sheets of
baking paper, to the size of a baking sheet. Bake one at a time,
15 minutes per sheet, on the middle rack, until golden brown.
2. Cream: Beat the margarine and sugar together until light and
fluffy. Put the milk and flour in a small saucepan. Cook and mix
until smooth. Cool slightly. Once cooled, mix well with the
margarine cream.
3. Divide the cream into three portions. Mix the rum into one of them.
The other two parts will be mixed each with a tablespoon of cocoa.
4. To assemble the cake: Spread the cream on the four sheets of
dough and assemble so that the cream containing rum is in
the middle. Heat the chocolate with the oil, while mixing well, until
spreadable. Pour over the top of the assembled cake, then
smooth the surface with a rigid sheet.
5. Cool and keep refrigerated, covered loosely with clingfilm, for 2
days. Slice. Warning: Watch it, it disappears fast!
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My mom was way before her time She was this amazing woman born in Romania, brought up in Brazil of the 1920
-1930s, and she fell in love and married a naturalized American from Poland. She was a devotee of Adel Davis and
Carlton Fredricks long before natural foods were a fad. We were brought up on a standard diet of TV cartoons, US
sitcoms, whole grain snacks and lightly steamed veggies. She was not the sit at home June the mom on Leave it
to Beaver. She worked long hours, side by side with my dad, in the family business, but there was no such thing as
canned soup or frozen TV dinners. If something was frozen she had prepared it in advance and stored it in the then
new age Tupperware freezer containers. The house always had the smell of baked goods entwined with cooking
spices. It was the central location for the entire family. Traditional foods were for holidays and the Sabbath. The rest of
the week was for what was considered wholesome eating.
The recipe below is a modernized version of my moms carrot cake. Less sugar and it transformed into carrot bread.
Occasionally an apple and/or banana were added.
. .
SARAH MARGOLIS / Business Unit Manager, Corporate Accounting Department,
serves 4
3-4 cups carrots, shredded or grated
1 cup chopped nuts and/or raisins
or other dried fruit, optional
(white or whole wheat or combo)
2 tsp baking powder
2 tsp baking soda
1 tbsp ground cinnamon
tsp ground nutmeg or tsp ground
ginger, optional (to make it spicy)
2-4 eggs, beaten
1 cup / 225 ml cooking oil
2 cups / 450 g / 1 lb sugar (you can mix
white and brown, dark brown sugar
makes it more interesting)
2 loaf tins about 13 x 23 cm / 5 x 9 inch,
greased and floured
1. Preheat oven to 190 C / 375 F. Sift together the flour, baking
powder, baking soda and spices into a large bowl.
2. In a separate bowl, blend together, by hand or mixer, the eggs, oil
and sugar. Fold in sifted dry ingredients.
3. Mix batter with the grated carrots and dried fruits and spread in
the prepared pans. Bake 30-35 minutes.
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Scientists often discuss the similarity between cooking and chemistry. One of my mentors, the late Prof. Efrima, often
said : Dont trust a chemist who cant cook (on the basis of the old saying Dont trust a man who doesnt smile).
Being a student had a remarkable impact on my cooking, since as a student you must learn how to cook (to survive) and
as a chemist, its best if you enjoy doing it. A group of us in the department lab decided to put the theory to the test:
We decided, in an act of stupidity and nerdish anarchism, to make a gourmet lunch in the lab And so it was. The mini
reactors turned into pots, the magnetic stirrer/heater proved to be ideal for melting chocolate, and so on. Naturally, this
meal was a well kept secret, which to this day remained untold.
To this day, this meal is one of the best meals Ive ever had I could only pick one recipe from that meal, so I chose the
one for chocolate cookies, which are guaranteed to be the best youve ever tasted
..
SHAY MALKIN / Chemical Engineer, Technical Team, Teva Tech / ISRAEL
makes 30 cookies
3 tbsp raisins
2 tbsp brandy
200 g / 6 oz soft butter
cup / 110 ml / 4 fl oz white sugar
cup / 150 g / 5 oz brown sugar
100 g / 3 oz dark chocolate,
finely chopped
100 g / 3 oz white chocolate,
finely chopped
100 g / 3 oz milk chocolate,
finely chopped
3 tbsp hazelnuts, roughly cut
3 tbsp walnuts, roughly cut
250 g / 8 oz self-rising flour
1 tsp instant coffee powder
1. Preheat oven to 180 C / 350 F. Mix the raisins and brandy and
let them sit for 15 minutes.
2. Cream butter and two kinds of sugar until light and fluffy.
3. In a separate bowl, mix the chocolates, nuts, flour, coffee and
raisins well. Fold into butter mixture.
4. Use two teaspoons to drop the mixture on a baking sheet, 4 cm /
2 inch apart from each other.
5. Bake cookies for about 12 minutes, until golden. Chill the cookies
for another 30 minutes before eating.
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My mother is 86 years old. She started making this cake when she rst married my father, 64 years ago. She mixes it all
by hand - there was no electric mixer. This cake is not only the most divine, light, and melt-in-your mouth cake you will
ever taste - it also comes with rich memories. She has made this cake for every special occasion. She is now making it
for her great-grandchildren and great-great nieces and nephews. For special little girls, she would make a dress for the
little girl and also make a small matching doll dress. She would place this small doll in the hole in the middle of the cake.
The icing would be pink. For boys, she would have natural color icing with blue icing dots all over it. Maybe place a little
Hot Wheels car on top.
Not too long ago, we were celebrating my toddler great-nephews birthday and he was excited about his angel food
cake. His eyes got real bright and wide and he said to his visiting cousin: Have you ever tasted Great-Grandmas cake?
Its so yummy!
|.l.
., l .
KAREN JONES / Coordinator, Information Solutions Department, Teva Neuroscience / USA
serves 10-12
1 cups / 190 g / 6 oz sifted cake flour
12 egg whites
A pinch of salt
1 tsp cream of tartar
(make sure that its a fresh can)
1
cups / 285 g / 9 oz sugar

1 tsp pure vanilla extract
tsp pure almond extract
1. Preheat oven to 160 C / 325 F. Sift together the flour and cup
of sugar 4-5 times and set aside.
2. Add salt to egg whites and beat just until foamy. Add cream of
tartar. Beat until peaks start to form. Gradually add 1
cups sugar
while beating. Add the flavoring.
3. Sift flour mixture over the beaten egg whites in small amounts at a
time, using fold over strokes instead of beating. Pour into
ungreased angel food cake pan. Cut through batter with a knife
several times. Bake 30-35 minutes.
4. Frost with a butter-cream icing or serve without icing.
This recipe was given to me by a coworker shortly after I got married. This quiet lady, who hardly spoke to anybody,
came to me one day and dropped a sheet of paper on my desk. She simply said You know what they say about good
food: you make it for people you like and they like you for it. Since you just got married and have a new family, and
because you mentioned that you were not a very good cook, I thought Id give you this recipe. Its very easy and quick
to make, and Im sure everyone youll make it for will love it.
Well, she was right! Its been a favorite in my family for years now. Every year, when the family gets together for Christmas,
everyone seems to have a specialty that they are expected to make and bring along - and this dessert has been my
specialty for years - by popular demand! For some obscure reason, I only make this particular recipe during the holiday
season (my family would never expect it any other time of year!), but please feel free to treat yourself anytime you wish!
Enjoy!
'.. /.
BRIGITTE BERNARD / Head of Human Resources, Teva Neuroscience / CANADA
makes 15-20 balls
18 Digestive cookies
1 tbsp white sugar
1-2 tbsp unsweetened grated coconut
(optional)
2 tbsp chocolate syrup
2 tbsp milk
2 oz / 4 tbsp melted butter
(preferably unsalted)
2 tbsp rum, white or brown
Chocolate sprinkles
1. Smash cookies into crumbs.
2. Mix all the dry ingredients (except the chocolate sprinkles).
3. Gradually add the liquid ingredients, finishing with the rum.
4. Form small bite-size balls.
5. Roll balls into the chocolate sprinkles.
6. Lay in a service dish and refrigerate for at least 3 hours.
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serves 12
It is a real childhood memory, because it was the rst dish I ever prepared. When I was 12, we had cooking classes at
school and this was the rst thing I ever brought home. My father adores it, and every time our family gets together for a
special occasion they expect my cheesecake to be there for dessert! And even when there is no special occasion in sight
my father keeps nagging me to prepare it one more time! It does not take long so I usually put him out of his misery.
..
WENDY TANGHE / Customer Services, Teva Generics Belgie / BELGIUM
4 gelatin leaves
500 g / 1 lb cottage cheese
2 bags vanilla sugar
2 tbsp sugar
800 g / 1 lbs canned pineapple in juice,
or any other canned fruit
225 ml / 1 cup / 7.5 oz double cream
1 box / 600 g long finger biscuits

24 cm / 10 inch springform, lined with
aluminum foil
1. Soak the gelatin in cold water for about 10 minutes. Meanwhile
mix the cottage cheese with a bag of vanilla sugar and the plain
sugar. Whip firmly.
2. Strain the pineapple chunks, transfer the syrup to a small
saucepan. Add the pineapple to the cottage mixture.
3. Whip the cream, adding the second bag of vanilla sugar and fold
into to the cottage cheese.
4. Heat the pineapple juice - avoid boiling! Squeeze the gelatin and
add to the juice while stirring until it has melted. Add the juice to
the mix.
5. Lay a layer of biscuits on the bottom of the prepared tin and gently
poor the mix upon it. Finish it off with another layer of cookies.
Cover and put it in the fridge for about 12 hours.
6. Take it out of the form and serve! Enjoy!
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This is the cake with which my husband always succeeds in surprising our guests as the one who baked it - and a yeast
cake to boot! In other words, this is a light, delicious cake that is simple to prepare.
This is a recipe that I remember from my childhood. On our way home from school, we would smell the cakes scent
from outside and wait until it came out of the oven to devour the rst slice.
'.. .. . .
BELLA ROSENKVIT / Analyst, R&D Department, Teva Abic / ISRAEL
serves 4
Dough:
1 kg / 2 lbs regular flour
1 package yeast & baking enhancer
4 egg yolks
8 tbsp sugar
400 g / 13 oz margarine, melted
2 cups tap water
Filling:
4 egg whites
2 cups / 440 g / 15 oz sugar
5 tbsp cocoa
2 tbsp rum extract
Glaze:
1. Blend all of the dough ingredients and place in a greased bowl,
cover and set aside for about two hours, until the dough doubles
in bulk.
2. Preheat oven to 190 C / 375 F. Knead the dough vigorously on
a floured surface and divide into 4 equal parts. Roll out each part
lengthwise (about 60 x 10 cm / 24 x 4 inch).
3. Filling: Beat the egg whites and gradually add the sugar, followed
by the cocoa and the rum.
4. Spread each rectangle evenly with of the filling and roll up the
dough. Form the sausage into a U shape and bend the arms.
Place each roll in a greased rectangular disposable baking pan.
5. Brush with the egg and bake for 35 minutes. Cover with foil and
bake for another 5-10 minutes.
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These cookies have sentimental value in my family. My grandmother used to bake them, however when she died, we
found out that the recipe was not written anywhere. When I asked those who had lived in her midst how she used to
make the cookies, they would all say a few cups of our, a little baking powder, and as many eggs as you deem t
After a great many attempts at various proportions, I managed to reconstruct the recipe and capture the delicious,
nostalgic avor.
The cookies are very simple, but they are both excellent and addictive. Based on my experience, it is best to double the
recipe because these cookies disappear in no time.
..l.. 1....

INBAL BINYAMINI-ELRAN / Human Resources Coordinator, Teva API Division,
makes 50 cookies
A few drops of vanilla extract
3 cups / 420 g / 14 oz regular flour
2 eggs
1. Preheat the oven to 180 C / 350 F. Mix all ingredients together
until the dough is smooth (and somewhat sticky). Roll out the
dough on a floured surface until it is a few millimeters thick.
2. Use cookie cutters or a glass with a small diameter to make
shapes. Place the cookies several cm apart on a paper-lined
baking sheet. Sprinkle with fresh nutmeg or cinnamon if desired.
3. Bake for about 20 minutes or until the cookies are golden brown.
It is important to place the cookies on the ovens middle rack to
avoid their burning on top or on the bottom.
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When the children were small and we visited their grandparents, there was always a wonderful aroma in my mother-in-
laws home. There were almost always special delicacies, such as a cake made of dairy products and cornour called
Malai, which is a typically Romanian recipe. Once I mastered the secrets of its preparation, I served it to my friends
of all ethnic backgrounds. I took some to my department at work and everybody was astonished at its special taste.
The recipe also traveled abroad when my nephew was in Canada and he asked me to fax it to him. I learned through
observation and by measuring each ingredient as it was added. It is a known fact that our parents generation was in
the habit of putting together the ingredients based on visual assessment; that is why I decided to join the preparation
process and measure the ingredients precisely.
To date, whoever prepared this dish according to the recipe succeeded in achieving the desired result and enjoyed its
taste. This dish would be an appropriate novelty for the upcoming Shavuot holiday!
.l.. '.....|..
MIRIAM HERSHKO / Documentation and Registration Coordinator, Sterile Plant -
Quality Assurance Department, Teva Pharmaceutical Industries Ltd. / ISRAEL
1 L / 1 pints milk
2 cups / 450 ml / 15 fl oz water
tsp salt
200 g / 6.5 oz unsalted margarine
(milk-based)
cup / 160 g / 5.5 oz sugar
6 large eggs
250 g / 8 oz soft white cheese 5%
1 cup plain yoghurt
1 cup double cream
1 pack vanilla sugar
cup self-rising flour
500 g / 1 lb corn flour
1. Preheat oven to 180 C / 350 F. In a medium teflon-coated
saucepan, mix the milk, water, salt, margarine and sugar, and
heat until boiling while stirring with a wooden spoon.
2. Meanwhile beat the eggs, cheese, yoghurt, cream, vanilla sugar
and self-rising flour in a large bowl until the mixture is smooth.
3. Once the liquid blend has come to the boiling point, add the corn
flour while beating vigorously until it reaches the consistency of a
very diluted porridge and turn off the heat.
4. Slowly incorporate the porridge mixture into the cold cheese
mixture until the final mixture is obtained. Pour the mixture into
a large rectangular pan and a long (English cake) pan, or two
deep rectangular Pyrex dishes (since the dough rises while
baking!). Bake about one hour until light brown and a wonderful
aroma fills the house! It is customary to cool the cake slightly, cut it
in squares and top it with sour cream.
serves 12
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In memory of Dudi - Yehoshua Bar-David, who contracted diabetes and passed away on May 28, 2005. Dudi sold malabi
for 20 years. Malabi is a Turkish dessert that can be suited to both dairy and meat meals by substituting the water with
milk. More than 5 years ago, I decided to upgrade malabi into a sugarless desert because 681 of our family members are
diabetics (including myself).
This dessert is very easy to prepare and always garners compliments. It is designed for women/men who do not like to
invest a lot of their time in the kitchen - this recipe is always a guaranteed success.
Good luck!
|..'
ETI GROSSMAN / Ofce Manager, Information Systems - Operations Department,
serves 6-10
6 cups / 1.35 L / 2 pints water or milk
1 cup / 250 ml / pint whipping cream
(optional)
6 tbsp corn flour
6 tbsp water
6 packets artificial sweetener
2 tbsp rose water
1 cup sugarless cherry syrup
100 g dried coconut
50 g walnuts or peanuts, finely ground
1. Boil the 6 cups of water (or milk) and add the whipping cream
(optional). Dissolve the corn flour with the 6 tbsp of water and
artificial sweetener and pour it into the boiling water (or milk) on
low to medium heat. Stir continuously (over medium heat) until the
sauce thickens. Pour immediately into 1 cup earthenware bowls or
disposable bowls. Cool and refrigerate.
2. Boil the cherry syrup and add the rose water (2-3 minutes). Cool
for 24 hours before serving.
3. Sprinkle the malabi with the cooled syrup and top with coconut
and walnuts/peanuts. Bon apptit!
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I served in the Nahal Unit of the IDF and, as such, a large portion of my military service was spent on a kibbutz, where
I worked in the hen-house, the sh breeding pond and the childrens residence. On Friday afternoons - Sabbath eve
- there was a custom at the childrens residence: the children cleaned the residence together, baked challah breads,
showered, put on Sabbath clothes and, in the afternoon, took the fragrant, warm challah breads to their parents. Not
only did I nd a challah recipe at the kibbutz - I also met my husband there. Ever since, baking challah or rolls out of the
same dough lls our home with a wonderful aroma and warmth which - both for me and my husband, former kibbutznik
- brings back memories of elds, youth and freedom - the scent of a kibbutz.
'''., '
OFRA PALMER GRANOT / Community Relations Coordinator, Corporate Communications
Department, Teva Pharmaceutical Industries Ltd. / ISRAEL
25 g / 8 oz fresh yeast
or 7 g / oz / package dry yeast
cup / 115 ml / 4 fl oz lukewarm water
2 tbsp sugar (white or brown)
cup / 115 ml / 4 fl oz oil
(canola or sunflower)
2 eggs
2 tbsp sugar (white or brown)
5-6 cups / 700-850 g / 1-2 lbs white flour
(less than 1 kilo - the recipe can be varied
by substituting half of the quantity of
white flour with whole wheat flour)
2 tsp salt
Topping:
1 egg yolk, lightly beaten
Coarse salt and/or sesame seeds, black
cumin, sumac, hyssop, sunflower seeds
1. In a bowl, mix yeast, milk, water and 2 tbsp sugar. Wait about 10
minutes for the yeast to foam.
2. Add the oil, eggs and two tbsp sugar to the bowl and mix.
Gradually add the flour and the salt, one cup at a time, to create
a smooth dough. At first, mix with a wooden spoon, and then
knead the dough with the hands until it comes away from the
bowl. Cover the bowl with a dry towel and leave in a warm place
until it doubles its bulk, about 1 hour.
3. Preheat oven to 200 C / 400 F. Knead the dough for 3 minutes.
Divide dough into 25 sausages and braid each one to shape the
rolls. Place on a greased oven tray 5 cm / 2 inch between each
roll. Brush with egg yolk and sprinkle with the toppings: coarse
salt and one or two of the toppings.
4. Bake for about 20 minutes until golden brown. Remove from the
oven. Separate the rolls from the baking pan and leave them on the
warm pan for another few minutes (once they have cooled, they can
also be frozen). Also excellent with cottage cheese, avocado, butter
and jam or an omelette and a side dish of fresh salad
makes 20-24 rolls
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A wartime recipe which my mother made, as this cake needs no eggs. A popular family recipe which I still make, as it
is very easy and quick to do.
DENISE BROADHEAD / General Clerical, Finance Department, Teva UK Limited / UK
serves 10-12
4-6 oz / 120-180 g dates, pitted
1 cup boiling water
8 oz / 250 g self rising flour
4 oz / 120 g brown or white sugar
2 oz / 60 g margarine
1 tsp bicarbonate of soda
2 lb loaf tin
1. Preheat the oven to 180 C / 350 F. Scald dates with boiling
water. Add bicarbonate of soda and mash with a fork.
2. In a large mixing bowl, cream margarine and sugar until light and
fluffy. Add rest of ingredients and mix well.
3. Put into greased 2 lb loaf tin and bake for 1 hour. Cool.
4. Slice when cold. Can be eaten as it is or buttered.
.. . .
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Midori Sour / 110
Panchamrit - Five Nectars / 74
Peanut Torito / 75
Tepache Drink / 108

..
Flour Tortillas / 79
Green Chilaquiles / 78
Mexican Guacamole / 138
Pickled Olives / 15
Real Frankfurt Green Sauce / 77
Tomato Jam / 166
Vada / 167
..l
Avocado Salad - Rabbit Food / 136
Mushroom Salad / 139
My Own Chinese Chicken Salad / 137
Salad of Bugac / 141
Surprise Salad / 134
Zucchini and Mushroom Salad / 135
.
Grandmas Cabbage Soup / 38
Grattini / 82
Kikote Soup / 18
Potato Soup / 57
Roll Soup / 16
altibarciai / 80
Sour Vegetable Soup / 81
Split Pea Soup / 168
Sweet Pea Soup / 111
.
Anchovies or Sardines with Oregano / 113
Bacalhau Braz - Brazs Codsh / 84
Crabs in Chilpachole / 59
Fish with Seafood Cream Sauce / 143
Marinated Fish / 19
Mexican Fried Shrimp Taquitos / 39
Pescado en Escabeche / 171
Swordsh Ceviche / 173
Smoked Salmon Lasagna with Asparagus / 115
Steamed Fish / 40
Talla Fish / 112
Tempura / 83
Tuna Mousse / 142
Tuna Steak with Sesame Seeds / 170
Tutu Ku Bakijauw / 60
Valentine Lobster / 172
|. ..
Babi Merah / 146
Bean Casserole in Beet Sauce with Meat / 117
Cabbage with Potatoes and Sausages / 89
Cajun Chicken / 22
Chalupas Poblanas / 116
Chicken Breast with Tomatoes / 20
Chicken Liver in Lettuce Leaves / 149
Chicken Stuffed Mushrooms / 150
Chicken with Mango Salsa / 41
Chicken with Vermouth and Garlic / 174
Corned Beef Hot Pot / 184
Cupliti - Meat Ravioli / 186
Filmani - Meat Filled Pasta Pockets / 177
Granny Lindas Meat Pie / 182
Grilled Leg of Lamb / 147
Hot Goose Liver / 145
Lamb and Goat Cheese Hamburgers / 118
Loupe Louisiana Gumbo / 119
Mixtote Chicken / 179
Mixture of the Dutch - Chicken in the Hat / 120
Mole Poblano / 21
Mutton/Chicken Patties / 43
Nogada Chili / 62
Pelmeni / 88
Sausages with Apples / 144
Spiced Beef / 42
Spicy BBQ Wings / 61
Stovies / 176
Stuffed Capon Neck / 44
Stuffed Grape Leaves / 180
Stuffed Horseradish Leaves / 90
Stuffed Peppers / 178
Tandoori Chicken / 183
Toad in the Hole / 181
Traditional Beef Stew and Dumplings / 175
Traditional Cholent / 85
l ..
Asparagus and Spinach Au Gratin / 192
Bean Salad - Lunch / 193
Cheese Kreplach / 45
Chile Rajon / 64
Eggplant Cream from Transylvania / 94
Good Ol Fashioned Mac and Cheese / 65
Hummus / 96
Lalos Pizzolines / 121
Mushrooms in Garlic Chili Sauce / 23
Nannys Perogies / 25
Pasteliko - Spinach Pie / 24
Pavbhaji / 122
Pipi e Patat - Peppers and Potatoes / 191
Pizzocheri Valtellinesi / 190
Polenta / 187
Potato Gnocchi / 189
Rajas con Crema / 91
Risotto alla Milanese - Milanese Rice / 123
Slambuc (Shlamboots) / 67
Spinach Souf / 151
Stuffed Zucchini Flowers / 93
Tapalach - Potato Patties / 188
Tofu Meatless Balls / 153
Vegetable Coins / 152
Wild Rice - the Caviar of Grains / 95
.
Apple Croustade / 68
Arun Galushka - Hungarian Cake / 194
Biscuit and Pudding Cake / 155
Blueberry Pancakes / 98
Bread Cake / 97
Capirotada / 26
Carrot Cake / 196
Cheesecake / 201
Cheesecake with Biscuits / 161
Cherry Pie / 159
Chocolate and Fruit Ice Cream / 154
Chocolate Chip Cookies / 158
Christmas Doughnuts / 49
Cinnamon Wafe / 30
Corn Bread / 128
Date Flat Cake / 207
Fruit Delight / 125
Funny Cake / 103
Goofy Cake / 27
Grandma Hannas Cookies / 203
Grated Cake with Cottage-Cheese / 69
Honey Cake / 99
Irish Soda Bread / 37
Journey Cakes / 101
Kheer / 53
Kibbutz-Style Rolls / 206
Kozonak - Chocolate Yeast Cake / 202
Lemon Meringue Pie / 160
Madelines Angel Food Cake / 198
Malabi / 205
Mamas Cake / 195
Mummy Claras Rice Cake / 52
Nut Roll / 31
Orange and Pineapple with Ice Cream / 156
Orange Spiced Hamentaschen / 51
Pan de Muerto - Dead Mans Bread / 46
Pitta Scilata / 48
Rosca de Reyes / 102
Rum Balls / 200
Shoo Fly Pie / 33
Strawberries with Chocolate and Amaranto / 124
Swiss Chocolate Pie / 129
Traditional Romanian Malai / 204
!.l
SOLID WEIGHT CONVERSIONS
Metric Imperial
15 g oz
30 g 1 oz
60 g 2 oz
90 g 3 oz
125 g 4 oz ( lb)
250 g 8 oz ( lb)
375 g 12 oz ( lb)
500 g (0.5 kg) 16 oz (1 lb)
750 g 24 oz (1 lb)
1000 g (1 kg) 32 oz (2 lb)
LIQUID CONVERSIONS
Metric Imperial US Cups
15 ml fl oz 1 tbsp
30 ml 1 fl oz 8 cup
60 ml 2 fl oz cup
125 ml 4 fl oz cup
150 ml 5 fl oz ( pint)
cup
175 ml 6 fl oz cup
250 ml 8 fl oz 1 cup ( pint)
300 ml 10 fl oz ( lb) 1 cups
375 ml 12 fl oz 1 cups
500 ml 16 fl oz 2 cups (1 pint)
600 ml 1 pint (20 fl oz) 2 cups
1.25 L (liters) 2 pints 1 quart
STANDARDS
1 tsp = 0.2 oz (5 ml)
1 tbsp = 0.6 oz (20 ml) US & UK = 0.5 oz (15 ml)
1 oz = 30 ml
1 ml = .035 oz
1 UK pint = 20 oz
1 US pint = 16 oz
1 L (liter) = 33 oz (1 US quart)
Teaspoon, tablespoon and cup measurements are leveled,
not heaped, unless indicated otherwise.
CAKE TIN SIZES
Round Square Springform
20 cm - 8 inches 12.5 cm - 5 in. 24 cm - 9.5 in.
22.5 cm - 9 in. 20 cm - 8 in. 26 cm - 10.5 in.
25 cm - 10 in. 30 cm - 12 in. 28 cm - 11 in.
TEMPERATURE CONVERSION
C
120 140 160 180 200 220 240 260
150 170 190 210 230
325 375 425
250 300 350 400 450 500
F
OVEN TEMPERATURE DESCRIPTION
Gas (C) Electricity (C)
Moderately slow 160 170
Moderate 180 200
Moderately hot 190 220
Hot 200 230
Very hot 230 250

A Taste of Teva

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A Taste of Teva

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Art Direction / Design: Studio Michal & Dekel, Anna Lukashevsky

Recipe Editor: Chef Ayelet Latovitch

cups / 375 ml / 12.5 fl oz water

oz grated Parmigiano Reggiano

. Preheat oven to 160 C / 325 F.

of the dough to a thin round disc and line the base of

of the pastry to a disc, twice the size of the first one.

- cup flour) until you can roll it out on

pints milk, boiled

pints fish stock or water

lbs potatoes, peeled and diced

cup white beans, soaked in water overnight

kidney beans, soaked in water overnight

cup chick peas, soaked in water overnight

cup / 75 g / 2.5 oz sugar

pints) add the

lbs whole large Huachinango,

cups grated Parmesan cheese

cup cream 42%

... ..l |... ..l

cup onion, recently minced

of this dressing over mushrooms, stir gently and set aside

cup grated Parmesan cheese

. Roll out the

pints cold water

DONNA ARBENZ / Assistant, Human Resources Department,

cups / 285 g / 9 oz sugar

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