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

Contents

Running in the Family

Holidays

Family Gathering

Tradition

Landscape and Colors

Creating

Love and Memories

12

34

54

70

104

130

162

To Teva Gourmet Lovers around the Globe,

“A Taste of Teva” is the culmination of the culinary excellence and creativity of Teva’s people around

the world. Like any other project we undertake at Teva, it was led by global leaders with strong

local influence and enjoyed the participation and cooperation of many gourmets willing to share their

personal recipes with all of us.

I am confident we will all be able to enjoy this international collection of recipes. This kind of worldwide

collaboration and shared experience is what makes Teva a great place to work.

To start off, here is Teva's Recipe for Success…

Preparation time: 105 years

Number of servings: 14,000 (recipe may be doubled…)

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

preparationingredients

Preface

From the moment that Adam and Eve lost Paradise forever, just to taste a perfect, forbidden

fruit, food has had great power over us. Who hasn’t experienced the flood of memories and

associations that the scent of a favorite childhood food can unleash? Who, suffering a

miserable cold, hasn’t longed for a grandmother’s special soup, with its profound and

mysterious healing properties? In dark winters or sad moments, who hasn’t turned to those

always reliable comfort foods? And what holiday would feel complete without the particular

foods - prepared in just this or that specific way - that tell us for sure it’s time to celebrate?

Food can remind us where we come from; and it can make us at home wherever we are. It

can help us to delight a friend or to woo the one we love. Food, in short, is much more than

physical sustenance for those of us fortunate enough to have it in abundance.

Around the world, the foods we eat may differ, but the feelings we associate with them are

always connected to the places they come from and the people we’ve shared them with -

their personalities and peculiarities, their camaraderie and conversation. The Taste of Teva

project was designed to help the Teva family get to know each other better, to share our

personal tastes and stories, our cultural similarities and differences. Colleagues from around

the world took the time to send in their favorite recipes - some of these recipes are complex

and elaborate while others are surprisingly simple, and it was difficult to choose which recipes

to publish in this cookbook. But in every case, what we find here is much more than a list of

ingredients and instructions - the memories, stories, family and cultural traditions that

accompany these recipes truly make them food for the palate and the soul.

This book was cooked up for you by Teva’s Corporate Communications Department with

special thanks to Aviva Magal and Rachel Yehezkel. We want to thank all of you, around the

world, who shared your recipes - and through them, a bit of yourselves.

We hope you will enjoy reading about and preparing these delicious dishes, which will bring

“A Taste of Teva” into your own kitchen.

Ayala Miller, Director, Corporate Communications

Israel Makov

Pickled Olives / 15

Eliška Pechová

Roll Soup / 16

Shelly Cahlon

Kikote Soup / 18

Zipi Hershkovich

Marinated Fish / 19

Hila Weil

Chicken Breast with Tomatoes / 20

Adriana Sabatés 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

Nanny’s 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

½ 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 / 7½ 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.

Pickled Olives

ISRAEL MAKOV / President and CEO, Teva Pharmaceutical Industries Ltd. / ISRAEL

makes 1 liter jaringredients

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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 isn’t

linked to any anecdote. For me, it’s just a symbol of a special Christmas Eve dinner and childhood memories. I hope

people in other areas will also enjoy it.

Roll Soup

ELIŠKA PECHOVÁ / Key Account Manager, Business Unit Hospital and Specialities,

Teva Pharmaceuticals CR / CZECH REPUBLIC

2 medium-sized carrots, finely chopped

1 parsley root, finely chopped

½ 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 / 2½ 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 flu). It is especially suitable for spicy/hot food lovers.

Kikote Soup

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

serves 6

½ cup / 110 ml / 4 fl oz oil

¼ smoked fish (Ringa)

2 hot green peppers, coarsely cubed

¾ garlic head, minced

½ tbsp hot paprika

1 tbsp tomato paste

7 cups water (pour the water into

the saucepan gradually)

¼ tsp ground turmeric

1 tbsp ground caraway

½ tbsp soup powder

1½ 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 ¼ 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 appétit!16

/17


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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 fish. Afterward, my

mother prepared the dish and she passed the recipe on to me. This fish recipe has become a hit in our family.

Marinated Fish

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

1½ 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.

Chicken Breast with Tomatoes and Herbs

HILA WEIL / Researcher, R&D Project, Teva Pharmaceutical Industries Ltd. / ISRAEL

4 chicken breasts

½ cup flour (enough to flour the chicken

breasts)

Oil for frying

4 tomatoes

2 garlic cloves

1 bunch parsley

1 to 1½ cups dry white or red wine, to taste

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 150º C / 300º F, for 15 minutes.

serves 4


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Mole Poblano

ADRIANA SABATÉS 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

½ 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

¼ 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 mortified. 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

½ loaf of wholemeal bread, made into

breadcrumbs

4 tsp Cajun spices

1. Preheat oven to 190º C / 375º 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.

Cajun Chicken


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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 wife’s 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.

Mushrooms in Garlic Chili Sauce

OMAR LARA HDEZ / Quality Assurance Inspector, Sicor de México / MEXICO

2 kg / 4 ½ lb chili mushrooms

100 g / 3½ oz peeled garlic cloves

½ kg / 1 lb Guajillo chili

¼ onion

Water

4 tbsp oil

½ 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 sauté 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.

Pasteliko - Spinach Pie

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 190º C / 375º 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 ¹⁄³ of the

spinach-cheese mixture on each piece of dough. Roll the

pastry over the filling and place pastries on the baking sheet.

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 appétit!

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 reflected the peasant diet on which my grandmother was raised - potatoes. My grandmother

and I would “pinch” 400-500 potato/cheese dumplings fried in butter and onion over the course of a day. After she

passed away, I tried, mostly unsuccessfully, to duplicate her recipe of my childhood favorite. However, after a great deal

of trial and error, I have come as close as I can to the flavor that I knew as a child and I am teaching my children the art

of making Perogies.

I guarantee you will not know when to stop eating them!!!

Nanny’s Perogies

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

1²⁄³ cups / 375 ml / 12.5 fl oz water

Filling:

3½ lbs / 1.5 kg potatoes,

peeled and cooked, should still be hot

1 lb / 450 g sharp Cheddar cheese, grated

½ stick / 55 g / 2 oz butter

¼ 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 ¹⁄8 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.

< 224

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This is a recipe that has been passed down from generation to generation in my mother’s family. It is a dessert that we

eat during Holy Week, when celebrating an important event (birthdays, anniversaries, etc.), or when we simply feel like

eating something delicious.

Capirotada

AYDE CARDENAS ARIAS / Coordinator, Human Resources, Sicor Latinoamerica / MEXICO

serves 4

4 bread rolls (Bolillos)

2 large tomatoes, cut into quarters

¼ 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 fine, you’ll see”. She was delighted when people who were hesitant to try this “Goofy

Cake” would ask for seconds. Any leftovers were always a welcome treat for her grandchildren. This rich chocolate cake

was served in a variety of ways depending on what “toppings” she had on hand. It was most often served sprinkled with

confectioners’ sugar. Occasionally, fresh fruit, whipped cream or frosting was used. This easy-to-make cake is moist

and delicious served warm or cold.

Great-Grandmother passed the recipe to my mother. Mom made it as an after school snack or quick dessert. When I left

home, Mom gave me a copy. I have made it often over the years and my kids love it. Both of my sons have copied the

recipe and made it for themselves, so the tradition of making “Goofy Cake” will continue.

Goofy Cake

KATHY JACKSON / Assistant Auditor, Finance, Biocraft-Teva / USA

serves 20

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

3 tbsp cocoa powder

1 cup / 220 g / 7 oz sugar

1 tsp baking soda

½ 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 180º C / 350º 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 Waffle is a traditional recipe that has been in our family since 1900. It is traditionally made on a gas-stove

with a cast-iron waffle iron, but earlier, in the days of my ancestors, it was made on a wood and coal stove. Since my

father died 28 years ago, my mother was in charge of keeping the tradition. 11 years ago, when my husband and I got

a gas-stove, she gave me her cast-iron waffle-iron, so that now it is I who have to make packs of cinnamon waffles for

the entire family every year at Christmas time.

Please note, that they are very very delicious, and it's wonderful when the whole house smells like cinnamon.

Cinnamon Waffle

SABINE WEIL / Assistant Marketing & Sales, Teva Pharma GmbH / GERMANY

serves 8-12

330 g / ¾ lb melted butter

550 g / 1¼ lb sugar

5-6 eggs

3 tbsp ground cinnamon

1½ 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

grandparent’s house for the first eight years of my life. I can still smell the hot breads and pies being baked in my

grandmother’s oven. What a wonderful experience to be able to go back to that time; life seemed so much simplier.

This nut roll recipe was handed down from my great grandmother. She was originally from Hungary and had brought

many of her bread recipes with her to America. Our family continues to make this bread during Easter and Christmas.

Nut Roll

JOYCE HAWKINS / Sr. Director, Shared Services, Human Resources,

Teva Pharmaceuticals USA / USA

serves 20

14 g / ½ oz dry yeast

¼ cup / 2 fl oz / 55 ml warm water

½ cup / 115 g white sugar

½ 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

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

1 stick/ 110 g / 4 oz melted butter

1. Dissolve yeast in ¼ 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 ¹⁄5 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 180º C / 350º F. Place rolls on a greased oven

tray and bake for 45 minutes. Brush with melted butter, if desired, in

the last fifteen minutes before the roll is done. Place on rack to cool.

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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 flies which had to be “shooed” or chased from landing on them.

The recipe I am sharing is one that has been handed down for several generations. My mother’s shoo fly pies are 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 mother’s pies will be there. They always sell fast and she now gets orders in advance because often they sell

immediately. If you are familiar with the old Dinah Shore song “Shoo Fly Pie and Apple Pandowdy” you now know what

it means! Enjoy the recipe.

Shoo Fly Pie

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:

2½ cups / 360 g / 12 oz flour

1 cup dark brown sugar

½ 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 180º C / 350º 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 / ½ 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 isn’t

necessary!) Enjoy with a good cup of coffee.

serves 18-24

32/3

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Jeremy Debling

Irish Soda Bread / 37

Zsoltné Haig

Grandma’s Cabbage Soup / 38

Ana María Zúñiga 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 Man’s Bread / 46

Antonio Greco

Pitta Scilata / 48

Ginette Dumoulin

Christmas Doughnuts / 49

Tamar Solomin-Oren

Orange Spiced Hamentaschen / 51

Franca Caterina Ponzio

Mummy Clara’s Rice Cake / 52

Amit Kapoor

Kheer / 53


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This recipe for Irish Soda Bread comes from my wife’s family. There are many variations to the basic recipe, depending

on the region of Ireland you are from. My wife’s family comes from County Clare on the Western coast. This recipe has

been passed down from mother to daughter for many generations. The bread is simple to make and delicious. It is

different from some other breads, in that no yeast is used and the bread doesn’t rise as other breads do. Our family

enjoys this item at traditional get-togethers such as Christmas and Easter, as well as on days like St. Patrick’s Day. My

wife’s bread has become very popular within our church community and is more and more in demand. She has supplied

bread for the past two St. Patrick’s Day dinners / dances held by our Church. During this time, I have returned home from

work to find the home permeated with the smell of freshly baked bread and our kitchen resembling a bakery production

line. Only stay out from under my wife’s feet and keep your hands off the loaves until it’s time to eat. My father-in-law has

yet to learn this, despite the numerous whacks to his hands.

The bread is best served with copious amounts of butter and fresh from the oven or toaster so that it’s nice and warm.

Having said this, the bread is great however it is served.

Irish Soda Bread

JEREMY DEBLING / Formulation Scientist, Pharmaceutical Development,

Novopharm / CANADA

2 cups whole wheat flour

½ cup bran

1 tbsp sugar

1 tsp baking soda

2 tsp baking powder

2 cups / ¾ pint buttermilk (or soured milk)

Oven tray, greased

1. Preheat oven to 180º C / 350º 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 first course of every meal on Christmas Eve in my family is this special

soup. This recipe has a decades old tradition in the family, and it is passed down from mother to daughter.

It is not a typical Christmas recipe, since in the circle of my friends and acquaintances nobody else makes it, preferring

beef or fish soup. I don’t exactly know how this tradition developed, but since we love this soup and treasure the

traditions of our ancestors, I hope that my daughter will also cook this for her family for Christmas.

Grandma’s Cabbage Soup

ZSOLTNÉ HAIG / Administrative Worker, Injection Plant,

Human Pharmaceutical Works Inc. / HUNGARY

½ 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

“Rántáshoz”:

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 “rántás”: 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 Year’s Eve

and Easter. She tasted this recipe when she visited her best friend in Veracruz. Her friend taught her how to prepare this

delicious recipe and my mother passed the recipe on to me. This recipe is very special to my mother, because it reminds

her of an old friendship and, for my family, it is a delicious tradition.

Mexican Fried Shrimp Taquitos

ANA MARÍA ZÚÑIGA REYES / QA Inspector, Quality Assurance, Lemery Biotech / MEXICO

1 kg / 2 lbs shrimp, washed and cleaned

½ kg / 1 lb tomatoes

1 onion

3 garlic cloves

¼ 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)

½ 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.38

/39


Chinese New Year is one of the most celebrated events for Chinese all over the world. On Chinese New Year’s Eve,

the celebration usually starts with a big banquet of at least 8 to 10 homemade dishes, family reunion time followed by

fireworks at midnight. It has been an important tradition to include a fish dish on the New Year’s Eve banquet, because in

Chinese tradition the phrase “having fish” has the same pronunciation as the phrase “having extra”. So having fish at the

New Year’s Eve dinner symbolizes the good luck of having extra of everything that one will need in the coming new year.

Steamed Fish

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, finds a strip of grass or beach

and eats MEAT.

When I say “finds a strip of grass”, you wouldn’t believe that people sit and have barbecues on the side of the road,

next to parking lots... anywhere and everywhere! It is a tremendously fun day, on which friends and family meet, eat

and celebrate. I am actually a transplanted Israeli (originally from New York) and while I like to barbecue, the amounts of

kebab, steaks, ribs, hamburgers and hot-dogs that Israelis eat on Independence Day can be overwhelming. So I “tone

it down” a little with grilled chicken. But the mango and cilantro add flavor that, to me, is completely Israeli - a colorful

combination that is also characteristic of this country.

Chicken with Mango Salsa

RACHEL BART / Assistant General Counsel, Legal Department,


serves 6

6 clean chicken breasts

½ cup red wine

3 tbsp honey

1 tsp crushed fresh ginger

1 tsp crushed fresh garlic

¼ cup olive oil

2-3 large mangos

1 bunch (about 1 cup) fresh cilantro

1 red onion

½ 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 / ½ 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. It’s served alongside turkey and ham. It’s very

Moorish and after you have eaten the first slice you can’t help but want more and more. Although it serves five people it

soon disappears from the serving plate.

I have had it every single year since I can remember and it doesn’t feel like Christmas without it. The smell instantly

brings me back to being at my grandparent’s house, when everyone would eat together on Christmas day, and having

nearly 20 people in their house meant we were never short of fun and excitement. The smells and sounds emanating

from the kitchen always seemed to slow down time and five minutes felt like twenty. Everything we had was homemade

or bought from the local butcher. There was very little supermarket shopping and, compared to what we eat today, it

always seemed much tastier.

Spiced Beef

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

1½ 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 - you’re 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 4-5ingredients preparation

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Memories go back to India. As a child, “Pattis” symbolized “Rosh Hashana”, “Simchat Torah” and “Guests”. When I

first learned to make them from my Mom, I was bestowed with praises by my Dad saying that my Pattis were the most

delicious (though they were not as good as Mom’s). Now my 14 year old daughter Ma’ayan likes to make Pattis and her

father (my husband) praises her in the same manner.

Here in Israel, the tradition is carried on and it is prepared for all holidays including Passover (Matza flour replaces the

bread crumbs). When Pattis are brought to the dining table, the Kharilkar children compete as to who is going to eat the

most. Pattis are loved by all, both children and adults.

Mutton /Chicken Patties (served with beverages)

NURITH-SARA KHARILKAR / Documentation Coordinator, Teva Ashdod / ISRAEL

serves 15

Stuffing:

1½ tbsp oil

2 medium onions, chopped

2-3 bay leaves

½ kg / 1¼ 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

½ tsp turmeric powder

1 tsp red chili powder, or sweet paprika

2 tsp garam masala powder *

(available in Indian spice shops)

1½ tsp chicken soup powder (parve)

½ 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 ½ 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 filled with meats and spices. This aroma and

taste are the memories of my childhood, which come back to me every Christmas, almost to continue this tradition that

my mother started.

I have recently introduced a few variations to give a bit more folklore to the preparation, and besides a capon’s neck,

I also use the necks of guinea hens and ducks.

Stuffed CaponNeck

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 / 1¹⁄³ 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.

Cheese Kreplach

PNINA COHEN / Research Assistant, Analytic Systems, Israel Biotech R&D,

Teva Pharmaceutical Industries Ltd./ ISRAEL

4 cups / 550 g / 1¼ lb flour

3 tbsp sugar

A pinch of salt

½ 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 Man’s Bread”, is a sweet custom in all parts of our country and in the great majority of

Mexican families. My mother used to make Pan de Muerto every year, since it was a family tradition. Being the eldest

sibling, she makes it and gives each of her brothers and sisters 3 loaves, to be given as an offering before being eaten

with the family. Pan de Muerto is a special guest on our altars, where it is placed for the Day of the Dead.

Mexicans believe that on the night of the first of November, the spirits of dead family members come back to be with

their families during the celebration of the “Day of the Dead”. Legend has it that these souls can only visit the living at this

time of year. For this celebration, families make altars to make offerings to a person who has died. The altars are full of

flowers, photos, incense, special drinks and, most important of all: Dead Man’s Bread. The loaf is round, symbolizing a

tomb, with the middle of the top part representing a skull. The sides are the bones of the arms and legs. The celebrations

are to remember lost family members. It is a kind of homage to those who have passed away.

The bread is served with a cup of hot chocolate.

Pan de Muerto - Dead Man’s Bread

ESTHER CASTRO CASTILLO / Assistant Manager, Biotechnology Plant,

Lemery Biotech / MEXICO

serves 6

30 g or 4 packets dry yeast

¼ cup / 4 tbsp warm water

6 cups / 850 g / 2 lb flour

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 ½ 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 / 400º 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 final result being shared. With the new generations

this tradition is being lost.

Pitta Scilata(name in Calabrian dialect)

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 / 2¼ lbs flour

6 g / ¼ oz beer yeast

Filling:

1 kg / 2¼ lbs shelled walnuts

1 kg / 2¼ lbs shelled almonds

1 kg / 2¼ lbs shelled hazelnuts

4 sticks cinnamon

10 cloves

250 g / 8 oz sultana raisins

500 g / 1¹⁄8 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 ¹⁄³ and ²⁄³. Preheat oven to 160º C / 325º F.

3. Roll out a ¹⁄³ 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 ²⁄³ 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 first, I would prepare my own doughnuts, until we decided to spend our holidays with the family in Florida. That’s when

Mom, year after year, started to send me a “Ziploc” bag of doughnuts to take along with us to Florida. On Christmas

Eve, I would serve the doughnuts with icing sugar (yes, I packed the icing sugar in our suitcases). I thought of my whole

family celebrating Christmas in the cold and felt like I was with them!!! Eating doughnuts in Florida in 30° C weather is

not exactly the ideal menu!

Mom passed away almost 3 years ago and it’s now Dad who sends me my bag of doughnuts… I’m planning on passing

on the recipe to my daughters because it’s more than a simple doughnut recipe… it’s a sort of legacy from my parents!

Christmas Doughnuts

GINETTE DUMOULIN / Meeting Planner, Scientific & Medical Affairs,

Teva Neuroscience / CANADA

serves 4

½ cup / 110 g / 4 oz butter

1½ cups / 330 g / 11 oz sugar

3 eggs

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

2 tbsp baking powder

1 tsp salt

¼ tsp ground nutmeg

½ cup / 110 ml / 4 fl oz cream 35%

½ 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 flavorful 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 don’t worry… just add more flour and it will be okay.

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serves 12

Orange-Spiced Hamentaschen

TAMAR SOLOMIN-OREN / Pharmacovigilance Assistant, Global Drug Safety

& Pharmacovigilance, Teva Pharmaceutical Industries Ltd. / ISRAEL

1 medium juicy orange, washed and

quartered

2 eggs

¾ cup / 140 g / 4.5 oz granulated sugar

½ cup / 110 ml / 4 fl oz vegetable oil

2¾ cup / 380 g / 13 oz flour

½ 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 180º C / 350º 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 - it’s ok! Just keep adding flour (I end up

adding between another ¹⁄³-½ 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 filled with any kind of filling you desire

- poppy, prune, apricot, chocolate - the sky is the limit and imagination is encouraged. This Hamentaschen dough recipe

is a Solomin family favorite, made every year since I can remember.

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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 find the ingredients needed. In spite of this, she wanted to prepare

something special for us and, since September, she started collecting, month by month, anything she could find and

store, without a clear idea of how to use it. At the end she had a little bit of rice, some biscuits, some candies, a little bit

of sugar and a few almonds. Luckily it was not so difficult to find milk. Using these ingredients, she invented a wonderful

Christmas cake.

We always prepare this cake for Christmas and for special occasions. I am sure that it is so good and tasty because it

was created with mummy’s love for her family.

Mummy Clara’s Rice Cake

FRANCA CATERINA PONZIO / Deputy Medical Director, Medical Department,

Teva Pharma Italia / ITALY

serves 20

100 g / 3.5 oz sugar

¼ tsp salt

250 g / 8 oz polished rice

(for rice pudding not a pilaf one)

1 L / 1²⁄³ 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 170º C / 325º 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”!


Hol

iday

s

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.

Kheer

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 / 3¹⁄³ pints water

250 g / 8 oz selection of dried fruits,

chopped

1 tbsp cardamom, crushed

½ 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.52

/53

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

Zoltán Konyári

Slambuc (Shlamboots) / 67

Sylvie Lafrenière

Apple Croustade / 68

Vilmos Kui

Grated Cake with Cottage-Cheese / 69


Fam

ily G

athe

ring

My wife, who is a kindergarten teacher by profession, often goes to the religious pedagogical center as part of her job.

The official objective of her absence of several hours is to prepare materials for the kindergarten in which she teaches.

Nonetheless, she sometimes comes back home with, not only learning material for the kindergarten children, but also

with recipes from Israel’s various ethnic groups, which she receives from the staff whose role it is to help - with preparing

learning material for the kindergarten that is, and not with preparing a wealth of dishes…

This recipe, whose origins lie with Hungarian Jewry, is one of the recipes my wife received from the pedagogical center’s

staff. It is simple and quick to prepare and it has a unique taste; therefore we like preparing it together on Friday, which

is a busy cooking day.

Potato Soup

ALON SHANNI / Logistics and Planning, Microbiology Laboratory,


serves 3-5

3 tbsp oil

2 tbsp flour

Water (according to the saucepan’s 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 appétit!

56/5

7


Fam

ily G

athe

ring

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.

Crabs in Chilpachole

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

½ onion, coarsely chopped

2 L / 3¹⁄³ 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.

58/5

9


“Tutu Ku Bakijauw” is a typical Curacao dish that I recently spoke about with Astrid Lovert, who is from the island and

who makes sure that our Teva office is always looking clean and sharp. She told me this recipe was handed down from

generation to generation and it is mainly prepared during large family gatherings. Like myself, Astrid lives on the eastern

part of the island, adjacent to a large area where her family used to gather some of the ingredients. The coconut can be

obtained from the palm trees, which are found in many gardens in tropical Curacao.

Tutu Ku Bakijauw

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 crème)

½ 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!


Fam

ily G

athe

ring

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!

Spicy BBQ Wings

JOYCE WILLIAMS / Shipping & Receiving Supervisor, Warehouse Department,


1½ kg / 3 lbs chicken wings, cut up,

tips removed

450 g / 16 oz bottle BBQ sauce

1½ cup hot sauce

½ 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.60

/61


My family prepares this dish for Mexican parties in August and September. It’s a dish that my mother taught me how

to prepare when I was 16 and we enjoy making it together. In my family, we like to spend time together during Mexican

parties because of family union and we celebrate with delicious Mexican food. I always prepare Nogada Chili. I like it very

much, since I spend a lot of time with my family.

Nogada Chili

WENDY CRISTINA ZAMUDIO / Human Resources Assistant, Lemery S.A. de C.V. / MEXICO

6 poblano chilis

4 tbsp oil

1kg / 2¼ lbs ground pork

2 apples, peeled and cut in cubes

100 g / 3½ 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

½ 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, ½ cup of nuts,

salt and pepper to a smooth sauce.

4. To serve: Place each chili on a plate. Fill with the meat and cover

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

pomegranate over the sauce and it’s 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

filled with different kinds of fillings).

This dish was a favorite of my grandmother’s, and then my mother’s since my father liked it a lot. It is now my husband’s

favorite whenever he wants to treat the family. This is a typical dish at Mexican family get-togethers, especially for its

green-white-red coloring as well as for being delicious and well-apportioned. Besides being a complete dish, it is the

perfect match for other dishes that cannot be absent from a “taquiza”.

Chile Rajon

GUADALUPE CABRERA / Human Resources Manager, Sicor Latinoamérica / MEXICO

6 large tomatoes

6 large poblano chilis

1½ large onions

1 kg / 2¼ lbs Panela cheese, or any other

cheese with a good consistency

4 tbsp oil

¾ L / 1¼ pint milk

Powdered chicken broth, to taste

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 sauté the chili strips and the onions. Cook until

the onion is transparent. Add the tomatoes and season to taste

with the powdered chicken broth.

3. Bring to a boil, add the milk and once it has boiled again add the

cheese cubes, stirring a little bit. Remove from heat.

4. It is best served hot and accompanied by maize or flour tortillas.


Fam

ily G

athe

ring

Everyone has a favorite “comfort food”. Macaroni and Cheese has always been a favorite of mine and until I “grew-up”

and learned how to cook, I took for granted that it came from a blue box. This recipe was given to me by a good friend.

I wasn’t much of a cook and I still am not, but this is something I can make and make well! Every time there is a family

gathering or request for a dish, I am always asked to make this. It is great on a cold winter day or a rainy summer night

and even better when served as a reheated leftover.

The best thing about this - it’s easy to make and delicious. I suggest at least having some sharp cheddar cheese, but

what cheese you put in is unimportant, so whatever is in the fridge will do!

Good Ol’ Fashioned Mac and Cheese

LINDA SOWELL / GATE Sales Representative, GATE Pharmaceuticals / USA

250 g / 8 oz elbow macaroni

2 tbsp butter

1 tsp salt

1½ tsp mustard powder

2 tbsp flour

2½ cups / 550 ml / 18 fl oz whole milk

1 cup shredded mild cheddar cheese

1 cup shredded sharp cheddar cheese

½ cup or 1 slice Swiss cheese

¾ cup shredded Parmesan or Pecorino

Romano cheese

1. Preheat oven to 190º C / 375º 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

64/6

5


Fam

ily G

athe

ring

As a child, my family often spent time in “weekend gardens”. Dishes were prepared in the open air. Those were our family

events: even small children were involved - they could feed the fire, while the adults held conversations.

“Slambuc” is an old shepherds' dish from the Great Hungarian Plain. It is made in a special stew-pot or kettle. There are

many variations of the dish with different ingredients and cooking techniques (e. g. stirring is not allowed during cooking).

The dish is ready when it has been shaken 33 (some say 77) times.

Slambuc (Shlamboots)

ZOLTÁN KONYÁRI / 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 / 1¹⁄³ 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

66/6

7


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.

Apple Croustade

SYLVIE LAFRENIÈRE / Coordinator, Human Resources & Finance, Teva Neuroscience / CANADA

serves 6

6 medium sized apples

¼ cup / 55 g / 2 oz sugar

2 tsp cinnamon, to taste

¼ cup / 60 g / 2 oz butter

½ cup / 100 g / 3½ oz brown sugar

½ cup / 70 g / 2½ oz all-purpose flour

1. Preheat oven to 180º C / 350º 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 Appétit!


Fam

ily G

athe

ring

serves 5-6

This cake was made 12 years ago by one of my grandmothers, when her first granddaughter was born. That was her

way of expressing her pleasure. Since then the cake has been one of our favorites. We bake it several times a year;

especially on holidays, celebrations and when we invite guests.

Grated Cake with Cottage-Cheese

VILMOS KUI / System Administrator, IT, Teva Pharmaceutical Works Ltd. / HUNGARY

Cake:

400 g / 13 oz fine white flour

½ 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:

½ 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 200º C / 400º 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.

68/6

9

Anjana Roy

Panchamrit - Five Nectars / 74

Edna Lilia Blanco Vargas

Peanut Torito / 75

Barbara Schmidt

Real Frankfurt Green Sauce / 77

Amelia Chávez

Green Chilaquiles / 78

Lily Flores

Flour Tortillas / 79

Laura Jevgenjeva

Šaltibaršciai / 80

Margalit Yechezkel

Sour Vegetable Soup / 81

Elisa Gaiba

Grattini / 82

Nobuo Taku

Tempura / 83

Cristina Vieira

Bacalhau á Braz - Braz’s Codfish / 84

Avraham Hermon

Traditional Cholent / 85

Vadim Tchernogolov

Pelmeni / 88

Els Godderis

Cabbage with Potatoes and Sausages / 89

Éva Virágné 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 Sándor

Eggplant Cream from Transylvania / 94

François Blanchette

Wild Rice - the Caviar of Grains / 95

Ahuva Marko

Hummus / 96


As per Hindu mythology, the human body is composed of five basic elements: air, water, sky, fire and earth. Panchamrit

is made up of five basic ingredients, symbolizing this belief. Panchamrit is served as a holy drink. During the 5th month

of pregnancy, it is given to purify the womb.

Panchamrit - Five Nectars

ANJANA ROY / Research Scientist, Analytical Department, RDL / INDIA

100 g / 3.5 oz curd

(prepared with cow’s milk)

500 ml / 17 fl oz cow’s 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


Trad

ition

74/7

5

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!

Peanut Torito

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


Trad

ition

I love to eat. It’s obvious. Since I was born in Frankfurt, I thought it would be a good idea to promote our national/regional

dish which has a long tradition. I love it and grew up with it - my grandma; a real Frankfurt native told me how to make

it. She was convinced that her recipe is the ultimate one. She just turned 88. Is it because of the sauce?

The Frankfurt Green Sauce is a cold sauce made of green herbs and it is best in spring, when the herbs are fresh and

tender. It goes very well with boiled potatoes (simple, but nevertheless delicious) and with poached freshwater and sea

fish, like trout or salmon, or meat - especially lean veal and beef. For me, having Green Sauce is always a sign that winter

is finally gone. So I think this recipe fulfills all demands concerning culture, country, tradition, childhood memories and

season. By the way: On Sunday we have it with Boeuf à la ficelle - beef on the string.

The Green Sauce is very popular in our area and you can buy the seven herbs you need bundled and wrapped in white

paper with the recipe printed on it (not necessarily the ultimate one!). The recipe can, of course, be varied, but it may then

lose the typical tender taste that makes it different from other herb sauces, like salsa verde from Italy or mocho verde

from Spain. So do not add strong flavors like garlic, onions or basil, dill or tarragon. And if, by chance, there are more

guests than you expected, you can add the chopped egg white to stretch it. But - this is a matter of taste. I do not.

Real Frankfurt Green Sauce

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 crème 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 crème

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 á la ficelle: Bind a good piece of loin (veal or beef) and

boil it for 2 minutes in a strong consommé, 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

76/7

7


Chilaquiles had their origins in the house of my grandparents. Since my paternal grandfather was a farmer his entire life,

farming his own land, my grandmother made “Chilaquiles” at the time of the first sowing, which marks a difficult period

in the agricultural year. Nowadays, my uncles, cousins, etc. help sow the crop. Without a doubt, the first sowing is their

favorite, because everybody knows that when it is over, Chilaquiles will be waiting for them.

Mmm, what can I tell you? My grandma is a great cook, so there is no excuse for not eating them.

Green Chilaquiles

AMELIA CHÁVEZ / 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!


Trad

ition

78/7

9

makes 15 tortillas

This is a traditional dish that has been around for generations. Hondurans make flour tortillas from scratch every morning

and afternoon. We eat tortillas for breakfast and dinner together with beans, cheese or eggs. My grandmother used to

make them every day, my mom was also really good at making tortillas from scratch. This is something that every single

individual in Honduras eats everyday. Mmmm… I personally miss the ones that my grandma made. They tasted like

fresh bread.

Flour Tortillas

LILY FLORES / File Clerk, Regulatory Affairs, Sicor Pharmaceuticals Inc. / USA

½ kg / 16 oz flour


3 tbsp butter

½ 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. Šaltibaršciai (cold beet soup) with hot potatoes

is a perfect dish for summer time. It is very refreshing, delicious and easy to prepare. It is worth trying, I assure you, you’ll

enjoy it!

Lithuanians like to eat wholesome, tasty and filling foods. The tradition of eating well is inherited from our ancestors,

who would say, “He who eats well, works well”. Traditional Lithuanian cuisine took shape over many centuries and was

greatly influenced by cultural contacts with neighbouring nations. A good example is potato cake - Kugelis, which the

Lithuanians adopted from the German kitchen. This has now become a favorite dish throughout Lithuania.

What dishes should you try? The jury is still out on whether Cepelinai (large potato dumplings stuffed with minced meat)

is our national dish or not, most foreigners have already heard about it before coming.

We are proud of our black corn bread, the high-quality dairy products and smoked meat. Lithuanians know that their

beer is good, they are true patriots. Awards won at international contests serve as proof of that. Lithuanian cuisine is

known for its simplicity; it is the product itself which gives the dish its flavor, followed by various additional ingredients

and seasoning. The natural and healthy character of its dishes is what makes Lithuanian cuisine unique.

Šaltibaršciai

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!)

¼ 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 five children. In my parents’

home, the soup was cooked on Friday in preparation for Sabbath eve. When I came back from school, the first thing I

would do was sit down and eat this soup with a side dish of Persian rice. And today, when my children come home on

Fridays, they also eat this meal and of course, again, on Sabbath eve.

Sour Vegetable Soup

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

½ small eggplant, diced (optional)

1 small zucchini, diced (optional)

1 potato, diced (optional)

1 tsp salt

½ tsp turmeric

A pinch of black pepper

½ package parsley

½ package dill

½ package mint

½ package coriander

½ 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 appétit!

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 find in restaurants that specialize

in this kind of cooking.

Grattini

ELISA GAIBA / Warehouse Supervisor, Logistic Department, Teva PFC S.r.l. / ITALY

2 L / 3¹⁄³ 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 qualified thin sliced beef, specially breaded, sometimes with beer.

Tempura could be one of the most common home dishes, eaten once a week or commonly put in a lunch box. Tempura

is deep fried batter-dipped seafood and vegetables. Tempura resulted from the encounter between authentic Japanese

cuisine and European cooking, which occurred when Spanish and Portuguese missionaries came to Japan during the

16th century. Let’s make Tempura, and eat it hot. (And if you cannot make good Tempura, come to my house!)

Tempura

NOBUO TAKU / Manager, Teva API Japan B.V. / JAPAN

Batter:

1 whole egg

1-3 egg yolks

900 ml / 1½ 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

4½ 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. Don’t

dissolve flour completely into the mix.

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

350°-400°F.

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 4ingredients preparation

82/8

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This recipe is one of the traditional main courses of Portugal. Portugal has a strong gastronomic culture with dry codfish

and we usually say that there are 1001 ways to prepare it. This recipe is one of the most popular and the one that

children like the most.

Bacalhau à Braz - Braz’s Codfish

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.

Traditional Cholent

AVRAHAM HERMON / Patent Editor, Patent Department,


serves 6-8

2 tbsp oil

¹⁄³ cup white beans, soaked in water overnight

¹⁄³ kidney beans, soaked in water overnight

¹⁄³ cup chick peas, soaked in water overnight

1 large, peeled onion

(whole, without any roots)

1 kg / 2¼ lbs cholent meat

(beef for slow cooking), cut to 4 chunks

About 2 tsp salt

¼ cup ketchup

6 garlic cloves, peeled and quartered

1 tsp ground black pepper

1 tsp sweet paprika

½ tsp hot paprika (optional)

½ 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.

preparationingredients 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 filling is usually a mixture of minced pork, onions,

garlic, salt and pepper. Pork is often preferred because it makes for a very tender, juicy pelmen. Pelmeni should never

be dry. The most traditional way of making Pelmeni is by hand. For many generations, making Pelmeni was a fun activity

for Russian families. Tradition dictates that the whole family gather round the table, from young to old, and help make

the dumplings. Pelmeni are a popular holiday dish as well, especially on New Year’s Eve. Many Russian families make

thousands of Pelmeni and freeze them for winter. There are few more convenient, spirit-warming and filling dishes on a

cold winter’s day than Pelmeni.

Another tradition associated with Pelmeni is placing silver coins inside a few of the dumplings. Good luck is predicted to

those who find a coin in their Pelmeni. Also, if you find a bay leaf in your bowl of pelmeni, you will have good luck.

Pelmeni

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

½ tbsp vegetable oil

½ 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. Don’t forget to stir them from time to time. Boil for 20 minutes in a

half-closed saucepan. Strain.

6. Pelmeni are served with butter, sour cream or vinegar.

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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.

Curly Cabbage with Mashed Potatoes and Sausages

ELS GODDERIS / Finance & Administration Assistant, Teva Belgium / BELGIUM

serves 4

1 kg / 2¼ lbs curly cabbage

6 potatoes

500 ml / 2 cups milk

4 tbsp butter

½ 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 cauliflower

leaves. The well-known Hungarian dish “stuffed cabbage” is prepared similarly, using sour cabbage (sauerkraut), sweet

cabbage or sometimes colewort leaves. The leaves do not have to be boiled when using sour cabbage leaves and sour

chipped cabbage is also added to the fillings.

The use and beneficial effect of the horseradish root is well known in Hungary. However, similarly to the root, the leaves

are also considered to be useful as medicinal herbs, even though only a few books on medicinal herbs mention this.

Stuffed Horseradish Leaves

ÉVA VIRÁGNÉ 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 / 2¼ lbs any kind of meat (the best is a

combination of duck breast, chicken

breast, leg of pork in a ¹⁄³-¹⁄³ proportion)

150 g / 5 oz smoked ham,

previously soaked

1 onion

2-3 red peppers

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 I’ve noticed that people from India, Pakistan, South America, the United States

and Russia liked it (when I tried to get some at a party, it was finished). I hope you enjoy it as well.

Rajas con Crema - Strips of Pepper with Cream

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 don’t 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).

90/9

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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 first yellow-orange flowers appear, many of our meals start with this appetizer. I have recently noticed some grocery

stores in our area selling the flowers in their produce sections. Very difficult to eat just one!

Stuffed Zucchini Flowers

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

½ 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

92/9

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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.

Eggplant Cream from Transylvania

ECSEDI SÁNDOR / 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 / 1½ 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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ition

Canada is a net exporter of grains but, in fact, wild rice is its only native cereal. Wild rice is also high in nutritional value.

For example, wild rice is rich in niacin, thiamine and riboflavin. It contains more high quality protein than wheat, yet wild

rice has a low fat content, only 65 calories per 125 ml (½ cup) serving. Growing up, wild rice was always a special treat

and I would like to share with you our family’s recipe.

Wild Rice - the Caviar of Grains

FRANÇOIS BLANCHETTE / Senior Manager Scientific Communications,

Scientific & 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, sauté 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.

94/9

5


An Israeli recipe that is easy to prepare, healthy and tasty!

Hummus

AHUVA MARKO / Cop-1 Laboratory, Teva Plantex Ltd. / ISRAEL

serves 10

1½ cups cooked chickpeas, should be extra

soft (canned chickpeas can be used)

½ cup water (chickpeas cooking liquid is

even better)

2 tbsp tahini (sesame paste)

1 tbsp vinegar

1 tbsp lemon juice

Salt, pepper and garlic, to taste

Paprika, parsley, olive oil (as toppings)

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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ition

This delicious cake is one of my favorites; I remember it with pleasure since I was a child. The Bread Cake is an old cake

that, once upon a time, was prepared from left over bread and served as a sweet dish. It is simple to bake on the stove

or a wood burning oven at relatively low temperatures. It is typical to all northern Italy and it has different dialectal names;

it’s prepared typically for the Patron’s Festival (in my village it’s called “Papina” and it’s celebrated on August 10th). It is

told that the shepherds of the Alpine valleys, some days before leaving mountain pastures until winter, prepared this cake

just to use the old bread instead of throwing it away. This recipe was passed down from mother to daughter (or son!)

and normally you can’t find it in the recipe books.

This recipe differs from one place to the next and from one family to the next, so you can find many variations. You can

use apples, candied fruits, walnuts or cocoa powder. Cognac could be replaced with rum or grappa (more traditional).

Bread Cake

ALESSIO FRIZZARIN / R&D Technician, R&D Biosynthetic, Sicor S.p.A. / ITALY

serves 12

50 g / 2 oz cocoa powder

1 L / 1½ pints milk

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

150 g / 5 oz currants

3-4 tbsp cognac

100 g / 3½ 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 150º C / 300º 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.96

/97


This is a very traditional Canadian dish and one that definitely brings back childhood memories. Hours of picking

blueberries were rewarded with waking up to warm and juicy berry filled pancakes drizzled with maple syrup.

I now take my two year old son out to experience picking ripe berries from the bushes and popping them into his blue

colored mouth faster than into the basket. He enjoys all the mixing and cooking involved in learning the recipe almost as

much as stealing and eating the blueberries themselves!

Blueberry Pancakes

WENDY HOLDEN / Research Chemist, Analytical R&D, Novopharm / CANADA

2¼ cups / 10.5 oz / 315 g flour

4 tbsp white sugar

1¼ tsp salt

4 tsp baking powder

2 large eggs

2½ 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).

96/9

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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 bride’s dowry. Old Polish honey cakes were as tough as iron.

They became delicious only after several months.

It was said that there are four best things in Poland: Torun honey cakes, Gdansk vodka, Krakow girls and Warsaw boots.

Torun honey cakes were known in the first half of the 17th century and the recipes were well-kept secrets. Honey cakes

are the healthiest among cakes.

Honey Cake

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

1½ tsp ground honey cake spices -

cinnamon, cloves, nutmeg

800 g / 1 ¾ lb flour


2 tbsp chopped walnut

1 tbsp chopped almonds

2 tbsp finely chopped candied orange peel

1. Preheat oven to 165º C / 325º 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. 98

/99


Trad

ition

This dish was good for people who couldn't afford a fridge or ice box because it can be stored at any temperature and

it lasts for days without getting spoiled or rotten. These people were poor and the only cheap food to be bought was

flour, which we use to make this dish.

This dish is also uses by people who intend to go on a long journey and it is very fulfilling.

Journey Cakes

BARBARA ELVERY / Shipping/Receiving Department, Novopharm / CANADA

serves 4-5

1 cup / 140 g / 4½ oz flour

2 tsp baking powder

1½ tsp salt

2 tbsp butter or margarine

½ 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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Rosca de Reyes

ROSARIO SOLTERO BARCENAS / Human Resources Manager,


serves 6-8

1 tbsp dry yeast

1½ cup / 210 g / 7 oz sifted flour

4 whole eggs

7 yolks

¹⁄³ 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

¼ cup figs - half sliced, the rest chopped

¼ cup cherries - half sliced,

the rest chopped

¼ cup citron half - sliced, the rest chopped

¼ cup candied orange - half sliced,

the rest chopped

¼ cup candied lemon - half sliced,

the rest chopped

Topping:

1 cup / 140 g / 4.5 oz flour

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 ¼ 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 180º C / 350º 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…

Día de Reyes (Epiphany) is a tradition in our country, Mexico. Every January 6th, we get together to cut a piece of the

Rosca de Reyes. Each member of the family takes a turn in cutting a piece, beginning with the grandparents, the parents

and then the children. The fun part is to see who finds the Baby figurine inside the portion. Those fortunate to find a

figurine, will invite the rest to a Tamale Merienda on February 2nd.

In our family, we get together to pass on our traditions to the youngsters, to remember nice moments and anecdotes.

Each one of us decides how to accompany his piece of Rosca. It can be with a glass of milk, a cup of hot chocolate,

tea or coffee.


Trad

ition

This delicious cake - although really a cake/pie combination - is very common in the Pennsylvania Dutch area (southeastern

and south central Pennsylvania), where many Dutch and German immigrants chose to make their homes in the lush

farmlands. The Funny Cake is so named because the baking process is “funny” in that the chocolate is poured on top of

the cake before baking and when removed from the oven, the chocolate is on the bottom! How’s that for funny?

Funny Cake

JEANETTE LANDGREEN / Manager, Learning & Development, Human Resources,


serves 8

1 pie crust

Part I:

¾ cup / 170 g / 6 oz sugar

¾ cup / 170 ml / 6 fl oz warm water

4 tbsp cocoa powder

½ 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 180º C / 350º 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

René Klasen

Smoked Salmon Lasagna with

Asparagus / 115

Elias Sidaoui

Chalupas Poblanas / 116

Meir Pariente

Bean Casserole in Beet Sauce with Meat / 117

Manon Bélanger

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

Lalo’s Pizzolines / 121

Jitendra Bhandari

Pavbhaji / 122

Elisabetta Pieri

Risotto alla Milanese - Milanese Rice / 123

Omar Salvador Martínez Rodríguez

Strawberries with Chocolate and Amaranto / 124

Julia Orshansky

Fruit Delight / 125

Aurora Cristina Fuentes Serrano

Corn Bread / 128

Sybille Macdonald

Swiss Chocolate Pie / 129

It gets very hot in Mexico between April and June. My paternal grandmother, Maria, used to make us this drink when

we were kids. When we came back from school, she always greeted us with this drink, to quench our thirst in the heat.

I used to watch how she put all the ingredients in the pan while she told us stories of when she worked in the fields,

about how the maize grew, how she used to cook on a stove with wood that she collected in the mountains, how she

ground the maize to make tortillas, and raised chickens, lambs and cows. She led a very simple life, since there were

no modern amenities - television, computers, and Palm Pilot - in her native town. But she had the blue sky, the stars,

the woods and the tranquillity of living in a place where people know you, where everybody says hello whenever they

meet, where people get together in the evenings to chat, to hear mass, to sow the fields or to bring in the harvest. The

food was something different too, something natural. Being with nature is a unique experience - seeing and enjoying the

fireflies that announce their presence with a little flash of light, listening to the crickets, waking up in the morning with the

song of the birds, the cooing of the doves and breathing in the fresh air.

Now that I am older, I think of my grandmother, her stories and, above all, what I learned and continue to learn from

her. She was an independent woman, honest, frank and very hard-working. She knew how to overcome adversity and

problems in life and how to retain her own culture, with the traditional dances and clothes of a Mazahua woman. Now

I prepare the drink that she taught me to make. It is simple, but requires patience and time. Whenever I prepare the

drink, my grandmother is here, just like when I was small and listened to her stories in her village, surrounded by all the

marvellous things there.

Tepache Drink

LETICIA CRUZ MARTINEZ / Validator Engineer, Validation & Metrology Department,



serves 8-12

½ 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 / 8¹⁄³ 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.

Midori Sour

MORDECHAI MEHAGER / Machine Operator, Dry Production Department, Har Hotzvim

Jerusalem, Teva Pharmaceutical Industries Ltd. / ISRAEL

2 tbsp boiling water

2 tsp white sugar

½ tbsp freshly squeezed lemon juice

1 melon liqueur

(Midori or any other substitute)

1½ tbsp lime concentrate

Ice

Shaker - the drink can also be mixed in any

other functional utensil.

Serving glass - it is customary to serve this

drink in an “old fashioned” whisky glass.

Ice crusher - it is recommended to crush

the ice.

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 it’s my family’s favorite. I live in Hungary. Hungary’s climate is continental. We have 4 seasons

here. The winter is long and everybody waits for the warm weather. I lived in the country, in a house with a garden, since

my childhood. My parents grew vegetables in their garden and I do the same.

There are a lot of peas in this part of my country. You can make a variety of different meals with peas, but my family’s

favorite is sweet pea soup. You can eat it when the summer starts. Children wait for it because it means that school is

almost out and vacation is about to begin. They often go into the garden and taste the peas. When they are ripe, we

gather and clean them together. It is a good reason to be together, to work together and talk.

When I was a child, I waited for summer too. I liked this meal very much. My mother was a very good cook. This was

the first dish I wanted to learn and I asked my mother to teach me. When I make it, it always reminds me of her. I taught

my children to make it too.

Nowadays, you can buy peas in shops all year round, but fresh sweet peas are the best. If you buy fresh sweet peas and

the children clean them, you have to be careful because they might eat them before you have time to cook them. You’ll

have to think of something else to cook!

Sweet Pea Soup

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

½ cup pasta (small kind)

5 tbsp oil

2 tbsp flour

1 tsp ground pepper

½ 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

Doña Nicolasa, between the end of 1960’s and the beginning of the 1970’s. The first time that I ate Talla Fish was in the

summer of 2001, during a very great trip with my oldest friends from high school.

Talla Fish

ROBERTO CARLOS MONTES DE OCA / After Sales Assistant, Sicor Latinoamerica / MEXICO

1.5 kg / 3¹⁄³ 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

½ onion, coarsely chopped

1 garlic clove

½ tsp of thyme

½ cup / 110 ml / 4 oz mayonnaise

3 laurel leaves

Salt, to taste

1. Preheat oven to 200º C / 400º 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 bluefish fishing in rowboats. The

town, bathed by the Ionian Sea, is 12 km from Sibari. The main economic activity is still fishing. About 3,000 fishermen

are employed in this activity, together with (seaside) tourism.

The recipe has very ancient origins, having been passed down through the generations. Eating fish in the family was a

way of saving money.

Anchovies or Sardines with Oregano

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


½ red pepper, cut in pieces

Salt, to taste

1 hot pepper, to taste

Oregano, handful

Paprika, handful

½ 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 ½ 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. That’s why I try to

take every opportunity to eat asparagus. I found a nice recipe with asparagus that combines Italian and Dutch cuisine.

Smoked Salmon Lasagna with Asparagus

RENÉ 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 / 3½ fl oz dry white wine

1 tsp tomato paste

100 ml / 3½ 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 México. It combines colors, aromas and flavors that merge in the way of

cooking just as they did many years ago.

Chalupas Poblanas now form an important traditional dish served to local and international tourists. This delicious

Mexican dish began in 1895 in the San Francisco neighborhood of Puebla, México. It is currently believed that the

original Chalupas were made with a very thin corn “tortilla” and pork meat, because there was once a lack of corn and

a great supply of pork meat. That is why this technique is used nowadays. Since ancestral times, this typical food has

been served in the homes of most Mexican families. It can be served as an entrée or as the main course.

My mother used to make Chalupas for most of our family parties or social reunions. My sister has carried on with this

tradition in her house and my wife has even learned how to cook them, so we can enjoy this typical dish at home. My

daughters and I have made Chalupas one of our favorite dishes and they have become a part of our family recipe book.

Chalupas Poblanas

ELIAS SIDAOUI / Human Resources Director, Sicor Latinoamerica / MEXICO

250 g / 8 oz green tomatoes

1 small onion, chopped

2 dried Guajillo peppers

½ tsp salt

250 g / 8 oz lard

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

250 g / 8 oz pork meat, minced

½ 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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serves 6

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.

Bean Casserole in Beet Sauce with Meat

MEIR PARIENTE / Instrumentation Laboratory, Maintenance Department,

Teva Plantex Ltd. / ISRAEL

1 bunch / 10 silverbeet (Swiss chard)

¼ cup oil

2 onions, finely chopped

2 garlic cloves, chopped

3 green onions, sliced (including stems)

2½ cups water

900 g / 2 lbs beef for slow cooking, chopped

1 tbsp hot paprika

½ tbsp beef flavored soup powder

¼ tbsp black pepper

¼ tbsp salt, to taste

1½ 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!

Lamb and Goat Cheese Hamburgers

MANON BÉLANGER / Clinical Research Manager, Medical & Scientific Affairs Department,

Teva Neuroscience / CANADA

1 red pepper

½ 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 influences of French, African, Spanish and Native

American cuisine, which rubbed shoulders in the New Orleans area during the late 17th and 18th centuries.

My husband has been making this recipe for the past 15 years and it is always a crowd pleaser. He begins by picking

up vegetables at the farmers’ market, a hen and a good bottle of wine and the rest is an enjoyable evening of cooking

and sampling.

Gumbo is a great meal to prepare before a party, as it gets better and better the longer it stays in the refrigerator.

Loupe Louisiana Gumbo

PIPPA LOUPE / Scientific Programs Manager, Professional Education,

Teva Neuroscience / USA

serves 5

1 hen (2-2½ 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

1½ 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 ¼ cup of the flour and

whisk until the flour is completely dissolved. Continue adding and

dissolving ¼ 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 ½ 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 ½ 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”.

Mixture of the Dutch - Chicken in the Hat

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 / ¾ lb) cherries in syrup,

pitted and strained

200 ml / 1 cup crême 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 200º C / 400º 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 it’s 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 Rosé.


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Some houses smell of roses, others of incense; my grandma’s smelt of Pizzolines! This recipe brings back precious

images of my grandmother getting her delicious Pizzolines ready for the entire family. No matter how late or how

unexpected our visit was, Granny’s home would fill with tomato, fried garlic and olive oil scents and the noise of a sizzling

pan and a chopping knife on the wooden chopping board would echo around.

Lalo’s Pizzolines

LALO GONZALES TAMAYO / Assistant to the Financial Manager, Financial Department,

Teva-Tuteur / ARGENTINA

serves 10-15

Basic pizza dough:

50 g / 1¾ oz fresh yeast

½ 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 it’s the most famous Indian Gujarati entrée, that has a mouth watering

taste to it. It’s a great main dish to serve at dinners, family parties or at any other occasion.

The recipe is my personal favourite for Indian spicy and delicious food. It also reminds me of the food served on the

Indian streets and restaurants that I have often visited and enjoyed back in my hometown of Baroda, Gujarat. Basically,

you can define the recipe as mixed mashed vegetables with different spices in it. Therefore, try it once and find out what

type of food Indians like.

Pavbhaji

JITENDRA BHANDARI / Packing Operator, Packing Department, Novopharm / CANADA

serves 4

2½ cups chopped mixed vegetables

(french beans, carrots, cauliflower, potato,

cabbage, eggplant, green chili)

½ cup shelled peas

2 tsp butter

½ tsp grated ginger

½ tsp crushed garlic

1 capsicum, finely chopped


2 tomatoes, finely chopped

2 tsp Pavbhaji masala

1½ tsp chili powder

¼ tsp turmeric powder

Salt, to taste

½ tsp sugar

1 cup water (in which vegetables

were boiled)

½ tbs lemon juice

8 pavs (squarish soft buns), for serving

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 flower, to Italy. This rare spice became so coveted that an official Office of

Saffron was established to regulate its trade.

Saffron is the world’s most expensive spice. The northern Italians added it to risotto, a rice dish made from plump and

starchy Arborio rice, and thus the now classic dish of Risotto alla Milanese was born.

It was September 1574. For almost 200 years, after work had begun on the Cathedral (Duomo of Milan), Valerio of

Fianders, a master glass-maker commissioned to complete some glass windows depicting the life of St. Helen, brought

the best pupils to Milan. One stood out from the others, for his extraordinary ability to mix colors, obtaining amazing

effects. His secret? A point of saffron skillfully added to the mix when it was ready. And it was for this habit that he had

received the nickname of “Saffron”. Hardly anyone remembered his real name, and it has been lost over time. Master

Valerio, naturally, knew all about his most promising pupil’s passion for saffron, but always pretended to know nothing,

constantly teasing him and saying that he would end up putting saffron in the risotto. And so, after so many years of

teasing, the young man decided to play a sneaky trick on his master: Our Lady Valerio’s daughter was to get married,

and what better occasion was there to sprinkle a little yellow powder in the risotto than the wedding feast? It didn’t take

much to bribe the cook.... and imagine the surprise of the diners when a most strange pyramid of saffron-colored risotto

appeared at the table. Someone was brave enough to taste it, then another and then another. In a blink of an eye, not a

grain was left of that enormous mountain of yellow risotto. Saffron’s sneaky trick had gone wrong.

Risotto alla Milanese - Milanese Rice

ELISABETTA PIERI / Medical Director, R&D Clinical Trial Unit, Teva Pharma Italia / ITALY

serves 4

7 cups / 1.5 L / 2½ pints chicken stock,

homemade

4 tbsp olive oil

½ cup diced onion

2 cups Arborio rice

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

4 saffron threads or ¹⁄8 tbs powdered saffron

1 tbsp butter

²⁄³ cups grated Parmesan cheese


1. In a large pot, heat the stock but don’t 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 ½ 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.

Strawberries with Chocolate and Amaranto

OMAR SALVADOR MARTÍNEZ RODRÍGUEZ / Pharmaceutical Research & Development,


4 cups strawberries, medium sized

250 g / 8 oz chocolate, chopped

½ 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. It’s

delicious, unusual, easy to prepare… and it gives freedom to your fantasy. So surprise your guests, your family or just

yourself and enjoy a taste of summer, freshness and the special flavor of Israel!

Fruit Delight

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

¹⁄³ cup / 70 g sugar

1. Preheat oven to 180º C / 350º F.

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. It’s

also possible to use apples or any other fruits instead of peaches.

It’s delicious and interesting in any combination!

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Corn Bread

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

½ 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 200º C / 400º 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 first

among the consumer countries.

However, one should remember that this figure also includes purchases made by tourists and those who drive over the

border just to buy Swiss chocolate. This chocolate pie is one of the ways the Swiss eat all that chocolate.

Swiss Chocolate PieSYBILLE MACDONALD / Financial Manager, Sicor S.p.A. / SWITZERLAND

Rich Short Crust:

200 g / 1½ 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 / ²⁄³ cup cream 42%

100 g / 3 oz chocolate “crémant”

(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

190º C / 375º 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 Ružicková

Avocado Salad - Rabbit Food / 136

Vishi Ramani

My Own Chinese Chicken Salad / 137

Dante Gonzalez

Mexican Guacamole / 138

David Havel

Mushroom Salad / 139

Attiláné 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 Bocková

Grilled Leg of Lamb / 147

Alex Tarnoruder

Chicken Liver in Lettuce Leaves / 149

Maricela Rodríguez

Chicken Stuffed Mushrooms / 150

Désirée Vendrig

Spinach Soufflé / 151

Monika Manyi

Vegetable Coins / 152

Shanna Knight

Tofu “Meatless” Balls / 153

ˇ

Klara Fanta

Chocolate and Fruit Ice Cream / 154

Murányi Györgyné

Biscuit and Pudding Cake / 155

Gerardo López Mejía

Orange and Pineapple with Ice Cream / 156

Regina Schwille

Chocolate Chip Cookies / 158

Ilona Darcanovaite

Cherry Pie / 159

Arad Kopp

Lemon Meringue Pie / 160

Odeea Grosz

Cheesecake with Biscuits / 161

ˇ .

ingredients preparation serves 10-12

As I don’t have much time to cook and really enjoy surprising my family and friends, I have learned over the years to

prepare appetizing dishes with minimum preparation time. I have always enjoyed creative cooking and mixing flavors

such as this salad, which combines fruits and greens for a sweet and sour surprise!

Surprise Salad

BRURIA SOFRIN / Vice President Global Human Resources,


Dressing:


3 tbsp olive oil

5 tbsp honey


3 tbsp wine vinegar

½ tsp salt

¼ tsp pepper

1 tbsp sugar

Salad:

250 g / 8 oz spinach

250 g / 8 oz arugula

2 apples, cored and sliced

1 cup strawberries, cleaned and sliced

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 flavor and touch of originality.

Jocelyne’s Zucchini and Mushroom Salad

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

½ tsp turmeric

½ 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 appétit!

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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 flavor, so I made up this recipe myself.

I first offered it to my boyfriend. His first reaction was: “DO I HAVE TO EAT THAT RABBIT FOOD?” His opinion changed

after he tasted it. Ever since I made it up and after I offered it to our guests, everybody began preparing it. It has become

a very popular food because it is light and healthy, in spite of the fact that it really looks like food for rabbits.

Avocado Salad - Rabbit Food

MARTINA RUŽICKOVÁ / Office Manager, Teva Slovakia, s.r.o. / SLOVAK REPUBLIC

serves 4

½ 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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This is not a recipe that has been handed down for generations. This is a recipe for salad lovers. Salads are healthy and

most of us (who love vegetables) love to eat scrumptious salads to get the daily requirements of greens in our diet.

However, as a main course, salad is cumbersome to eat because it is usually giant size. There’s a lot of chewing and

munching, and rarely does the entire salad get completely eaten. Usually, all this chewing can get downright boring and

tiresome. A main course salad should not only give you the daily nutritional requirements, but it should also be satisfying

to the palate as well as your appetite. This salad is so good that you forget that salads are boring and cumbersome!

My personal creation below is guaranteed to satisfy!

My Own Chinese Chopped Chicken Salad

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 / ¼ lb bean sprouts, chopped

½ head Napa cabbage, shredded &

chopped

½ head Iceberg lettuce, shredded &

chopped

½ bunch cilantro, roughly chopped

2 green onions, sliced

½ red bell pepper, thinly sliced

1-2 carrots, cut in thin strips

¼ 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 flavor, preserves essences from garlic and onion

and blends them with the lovely smooth taste of Mexican avocado.

This sauce goes well with meat in a corn wheat flour tortilla (what Mexicans call “tacos”), and is my preferred “Salsa” for

grilled or barbequed meat: lamb, beef or chicken. It is also a great companion for meat or cheese sandwiches.

Guacamole has several variants. I’ve listed them to make this Guacamole a guaranteed delicious appetizer as well as Salsa,

whichever you use. As long as onion and avocados are available, you can’t go wrong when preparing this Mexican dip.

Mexican Guacamole (with a touch of Teva)

DANTE GONZALEZ / Head of Regulatory Affairs, Regulatory Affairs Department,


serves 8

¼-¹⁄³ 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

½-1 tsp salt or 1-1½ tsp powdered

chicken stock

Optional:

1-3 small green hot chili peppers

or ½-1 tsp Tabasco sauce

2 small green tomatillo, peeled and washed

(Tomatillo or “husk tomato” is a smaller

version of tomato, with an acid taste.

It is widely used for Mexican salsa)

2 tbsp coriander or cilantro, washed and

finely chopped

1 cup ripe red tomato, peeled and diced

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 figure-conscious and try to fast, cut down on fat and

sugar, or go on a slimming diets. For many others, cooking and eating is a nuisance and they do not care much about

their meals. Czechs are used to eating many floury, sweet and fatty meals, such as dumplings, pastries, fat pork and

sausages.

I don’t like eating snacks. I prefer wholesome food. Mushroom salad is a very fast and easy to make dish. It is food from

the Beginners’ Cookbook.

Mushroom Salad

DAVID HAVEL / Business Unit Manager, Retail BU,

Teva Pharmaceuticals CR / CZECH REPUBLIC

serves 2

½ 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 ²⁄³ 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 ½ 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 filling meals: roast meat, stew, legume based meals, cabbage, crepes, pies... Because it

is spring, I have chosen a salad, which is simple, delicious and healthy.

Salad of Bugac

ATTILÁNÉ 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 didn’t gel; and a third time, it had pieces

of gelatin in it. In short, when I volunteered to make tuna mousse, people would hold their heads in despair - but now I

am an expert.

Tuna Mousse

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

½ 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 fish, but only enjoy eating fish under certain conditions (e.g., fresh fish fried up while camping, or as a shore

lunch on some Canadian wilderness island). My brother-in-law, on the other hand, loves to eat fish. As a chef, he uses

a lot of creativity when making up recipes. Whenever we have the opportunity to get together, we try to find time to go

fishing, so I can get my fix and he can have the opportunity to make some fresh fish for me to try.

This one particular time, I went to visit him when he was living in Texas. After a day of fishing, he was determined to

make a fish recipe that I would enjoy. He certainly got this one right. Anything that starts with butter and garlic has to

be good.

Fish with Seafood Cream Sauce

MICHAEL FERRIGNO / Scientific 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 / ¹⁄³ stick butter

1 garlic clove, crushed

110 g / ¼ lb scallops, ground up

600 ml / 1 pt heavy cream

4 tbsp brandy

1½ 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 sauté 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.

Sausages with Apples

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 first “Med-Red Rally”, departed from the Tel-Aviv Marina on March 4, 2005, crossed the Suez Canal from Port Said

to Suez then around the Sinai Peninsula, along the coasts of Egypt and Saudi Arabia up to the Gulf of Aqaba and Eilat

over a period of 11 days. Some 400 sailors onboard 50 yachts participated in this bi-lateral, regional and international

rally, including crews from Israel, Turkey, the Netherlands and France. An international team of TEVA sailors also proudly

participated in this rally, onboard Dorit Meltzer’s “Lady C”, demonstrating determination and excellent teamwork in

accomplishing their mission. On March 7, 2005, the longest-ever, in the history of the Suez canal, Yacht convoy, sailed

their journey of 100 miles along the canal. At around noon, a very good aroma came from the kitchen and 35 minutes

later, Erez Meltzer - The chef, presented us with a masterpiece menu; “Sushi” and “Pate De Foi” in a Sabres (prickly pear)

sauce”. The dish was superb and the taste further enhanced the atmosphere. A month later, when we returned from Eilat

to Tel-Aviv, we requested the same dish once again and Erez could not resist. Coming out with this recipe is not obvious

for Erez who invents the delicacies always on the spot and does not work with recipes. It’s the first time ever that any

one succeeded in receiving Erez’s recipe!! Thank you Erez, from all the “Lady C”-Teva Crew.

Hot Goose Liver

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

½ 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 / ½ 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.14

4/14

5


The Dutch have a history in Indonesia. My mom lived there in her youth and taught us to eat “non-Dutch” food when

we were small kids. So we were used to eating spicy food early in our lives. “Rijsttafel”, which translates as “ricetable”,

is a typical Indonesian dish. It includes a variety of dishes which are eaten with rice, sambal, Seroendeng (kokos and

nuts), Ikan Teri (small dried fish) and Atjar Tjampur (fresh, cold sweet and sour vegetables). Rijsttafel is not everyday

cooking, but for special occasions with guests. Having one or two of these dishes with rice, on the other hand, can be

everyday cooking.

This typical dish cannot be found in cookbooks. It is a dish my grandparents “invented” and used to make. The name of

the recipe refers to the color. “Babi” is meat and “merah” is red. The original way to prepare the dish is in a “wadjan”, a

round bottomed pan. Indonesian food always tastes the best if made a day before….

Babi Merah

WENDY HUISMAN / Medical Director, Medical Department,


500 g / 1 lb pork or chicken, chopped

4 tbsp sunflower oil

2½ 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 doesn’t represent my culture, country or a family tradition. My family had a small farm, raising chickens and

pigs. Every year, they would get a baby pig, feed it for a year and then slaughter it for meat. It meant: a lot of lard, pork

rinds, sausages, headcheese, bloodpudding, ham and smoked meat. Therefore I am not very fond of pork. Chicken is

not my favorite either. Once I tried lamb and ever since, it has become my favorite!

Grilled Leg of Lamb

SILVIE BOCKOVÁ / 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 160º C / 300º 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.

ˇ

146/

147


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serves 2

This recipe is just my wife’s favorite - she wanted me to prepare something very fast and tasty.

Chicken Liver in Lettuce Leaves

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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149


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.

Chicken Stuffed Mushrooms

MARICELA RODRÍGUEZ / Chemical Documentation, Documentation Department,


serves 6

½ large onion, finely chopped

3 tbsp safflower oil

1 garlic clove, finely chopped

1 medium chicken breast,

cooked in water and skinned

¾ cup loose maize (corn meal)

Salt and pepper

½ cup stock, in which the chicken

was cooked

6 medium mushrooms, washed carefully

150 g grated Manchego cheese

1 Romaine lettuce, washed and disinfected

Small tomatoes for garnishing

1. Preheat oven to 190º C / 375º F. Sautée 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. It’s available throughout the year, but mostly

frozen and not fresh. I used to make this dish regularly when I was a student of pharmaceuticals. The preparation will

take some time, but it is easy to make, especially if you need to prepare a dish for a large number of people. Another

advantage is that it is a vegetarian dish, almost everybody likes it and it is relatively cheap. The nicest thing is that, every

time, it is a surprise what the Soufflé will look like…. But if you succeed, it is a real spectacle!

Spinach Soufflé

DÉSIRÉE 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 180º C / 350º F. Grease a soufflé 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-purée, season with salt/pepper and grated

nutmeg. Add the egg yolks to the spinach mixture and stir.

5. Whisk the egg whites to stiff peaks and fold gently into the

mixture. Pour into the greased soufflé dish (do not fill up to the rim,

maximum ¾).

6. Put the dish in the pre-heated oven and bake for about 20 minutes

or until well risen or just set (do not open the oven in between).

Serve immediately as the soufflé could collapse within a few

minutes. Serve with French bread.

serves 2-4

150/

151


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.

Vegetable Coins

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 difficult to prepare tofu in a way that is palatable.

About a year ago, my favorite restaurant, “Citrus”, located in Chestnut Hill, PA, offered Tofu Meatballs as an appetizer.

Most people would cringe at the thought of destroying such a traditional comfort food by substituting the most important

ingredient, meat, with a flavorless and colorless mass of goo, but not me, I decided to be daring and order it. When I

bit into my first forkful I realized I had made the best decision. Ever since, I have been trying to recreate the recipe and I

believe I have finally perfected the tofu “meatless” ball.

Tofu “ Meatless” Balls

SHANNA KNIGHT / Scientist II, Biopharmaceuticals Department,


420 g / 14 oz extra firm tofu (drained)

½ 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

¹⁄³ 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 isn’t 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

152/

153

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...

that’s fine!” After some weeks, having some more chocolate ice cream, they said: “Hmm… again chocolate ice cream.

Mom, can you prepare anything else?” I tried and succeeded in creating a new taste. Now, after a hot summer day

when my daughters arrive home, they can eat the fine chocolate, caramel, vanilla, walnut, banana, lemon and red fruit

flavored ice creams.

Chocolate and Fruit Ice Cream

KLARA FANTA / QA Manager, QA Quality Operation Group,


Base:

300 ml / 10 fl oz double cream

3 tsp sugar

1½ tsp lemon juice

Chocolate ice cream:

1 egg yolk

100 g / 3½ oz chocolate chips

5 tsp sugar

12 g / ½ oz vanilla sugar (or vanilla essence)

150 ml / 5 oz cream

Fruit ice cream:

8-10 tbsp jam

or: 250 g / ½ lb fresh red fruit

4-5 tbsp sugar

1 tbsp lemon juice

or: 2 pcs. banana

3 tbsp sugar

1 tbsp lemon juice

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 finally got to provide their need for cake.

The size of the batches has to be experimented with, the quantity being eventually too large or too small. It is best to

start by making this in small batches.

This is a very simple and, in my opinion, delicious dessert. And what is more, it is also healthy.

MURÁNYI GYÖRGYNÉ / Warehouse Worker, Inventory Department,


serves 4-6

Biscuit and Pudding Cake

½ 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 manufacturer’s

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.

154/

155


I love this dessert. It also reminds me of when I got married, since it was the first dessert that my wife (very sweetly)

prepared for me. Now we always eat it on our anniversary. Our daughter likes it too and gets very excited when we tell

her the story of the dessert.

Orange and Pineapple with Blackberry Ice Cream

GERARDO LÓPEZ MEJÍA / Chemical Analyst, Microbiology Department,


serves 4

4 pineapples

4 oranges

5 sprigs of mint (Mexican mint)

½ 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 isn’t a party unless my

cookies are there. I have a special basket that I use just for the cookies and my niece said she always looks for the

basket. I bake for the holidays, obviously, but also for family birthdays, special parties at the office and gatherings at the

glider port. I also bake and ship cookies to family and friends for special occasions. My sons are grown now, but they

still ask for cookies to take to work on their birthdays, for parties and if they have friends coming to town. I love it that

my family likes my cookies! Just this past week, I made 45 dozen cookies, believe it or not. This was a busy week, with

graduations, a baby shower and Father’s Day cookies to prepare.

At Christmas, my two nieces and I had a cookie baking party, but despite all the special Christmas cookies, the one they

wanted to bake first and the most of were these chocolate chip cookies. When my sons were away at college, I tried to

send cookies or brownies once a week. They were my version of long-distance hugs for both of them.

It is a wonderful feeling to know that my family and friends think the cookies are so special. That’s why I don’t mind

making so many and giving them away. There is a special ingredient not listed in the recipe, but baked into each batch,

a silent wish for love and happiness for all those who receive them.

Momma Regina’s Chocolate Chip Cookies

REGINA SCHWILLE / Manager, Lotus Notes Administration & Support, IT,


makes 9 dozen

330 g / ¾ lb regular (salted) butter

120 g / ¼ lb sweet (unsalted) butter

1½ cups granulated sugar

1½ cups firmly packed light brown sugar

2½ tsp pure vanilla extract

4 large eggs

4½ 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 don’t

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 don’t like desserts, you must

taste it. My family loves it… I hope you do too!

Cherry Pie

ILONA DARCANOVAITE / Administration Office 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

½ tsp almond extract

300 g / 10 oz sweet short crust pastry

¼ tsp ground nutmeg

1 tbsp butter

9 inch / 22.5 cm pie plate, greased

1. Preheat oven to 190° C / 375° F.

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 - ¹⁄³ and ²⁄³. Roll out the ²⁄³ 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.

ˇ .

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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 first baked it according to this recipe until today, this is

our children’s favorite birthday cake. Each time I bake it I remember our family birthday meals.

Lemon Meringue Pie

ARAD KOPP / IT Project Manager, IT Division, Teva Pharmaceutical Industries Ltd. / ISRAEL

Dough:

4 tbsp sugar

2½ cups / 350 g / 12 oz flour

200 g / 7 oz butter, cold and chopped

2 egg yolks

5 tbsp water

Filling:

4 tbsp lemon juice

1¼ cups / 280 ml / 9 fl oz water

¾ cup / 150 g / 5 oz sugar

¼ 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 180º C / 350º 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 150º C / 300º 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 fifteen minutes of my precious time and make a cake.

For the time being, the reactions have been nothing but positive.

Cheesecake with Biscuits

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 ½ fl oz whipping cream

1 cup / 225 ml / 7 ½ 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.

160/

161

Ana Sultane

Tomato Jam / 166

S. Sethumadhavan

Vada / 167

José 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

Noemí Ruiz Zuñiga

Mixtote Chicken / 179

Amal Ward

Stuffed Grape Leaves / 180

Diane McDougall

Toad in the Hole / 181

Tamara Klinger-Levi

Granny Linda’s Meat Pie / 182

Nina Shalom

Tandoori Chicken / 183

Chris Bratt

Corned Beef Hot Pot / 184

Barbara Rossi

Cupliti - Meat Ravioli / 186

Karen Jones

Madeline’s Angel Food Cake / 198

Brigitte Bernard

Rum Balls / 200

Wendy Tanghe

Cheesecake / 201

Bella Rosenkvit

Kozonak - Chocolate Yeast Cake / 202

Inbal Binyamini-Elran

Grandma Hanna’s 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 Vistraín Rojas

Asparagus and Spinach Au Gratin / 192

Eva Nemcová

Bean Salad - Lunch / 193

Carmella Van Der Aar-Barkaat

Arun Galushka - Hungarian Cake / 194

László Mácsár

Mama’s Cake / 195

Sarah Margolis

Carrot Cake / 196

Shay Malkin

Chocolate Cookies / 197

ˇ


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!

Tomato Jam

ANA SULTANE / Secretary Assistant, Teva Pharma / PORTUGAL

3 kg / 6²⁄³ lb tomatoes

1 kg / 2¼ oz apples

2 kg / 4½ 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


Love

and

Mem

orie

s

The vada is a crisp and healthy lip-smacking south Indian snack for all seasons. It’s tasty, healthy and full of protein.

The vada is round in shape with a hole in the center and is similar to a coheel. The coheel symbolizes the revolution, and

this dish was made to commemorate it.

Vada

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.

166/

167

Split pea soup is a hearty, thick main-course soup eaten in the Netherlands especially during the winter. My earliest

memory of split pea soup comes from some 40 years ago; I was about four years old. There was a church bazaar and

my grandmother had an enormous pot of split pea soup to sell there. She herself had 13 children, so preparing large

quantities did not faze her at all. I still remember that I had a great admiration for my grandmother then because she

could prepare so much soup and make it so delicious. Later my mother made the split pea soup, just as tasty. During

especially cold weekends, when we got home rosy-cheeked from the cold and exertion after a day of skiing, there was

nothing better than a steaming hot bowl of split pea soup. My mother put pig’s feet in it with those bristly black hairs still

attached to the skin! You shuddered if you found such a piece of meat with hair on it in your bowl; but at the same time,

you were lucky because this was the tastiest part of the whole soup! Nowadays they only sell pig’s feet without hair…

Still later, after we all had left home, we celebrated St Nicholas at my parents’ each year. Then everyone arrived at about

five o’clock and immediately retreated to his or her old bedroom to make the last poems. The giggles behind the doors

became louder as time got shorter and the poems became cornier and racier. We had to be ready by seven o’clock

because at that time the split pea soup was served!

The last time I ate the soup was last year…during the summer! It was a sultry, sweltering-hot evening in August on a balcony

in Manaus, Brazil. Our Dutch acquaintances had prepared split pea soup especially for us, with very greasy Brazilian

sausage instead of smoked sausage. The soup tasted just as good as the one my mother made. Oh, well…almost.

Split Pea Soup

JOSÉ VAN DIJK / Communications & Graphics Department,



serves 6-10

2 L / 3¹⁄³ 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 1½ 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 I’m a food lover too, so he gave me the recipes. I have tried a lot of them. This recipe is so good; we eat

it at least twice a month. I also think it is very suitable for the Teva cookbook because it is easy, quick, very tasty and

healthy. You can make it as an entrée (smaller portion) or as a main dish. It is not bound to any season and ingredients

are available throughout the world.

Fresh Tuna Steak with Sesame Seeds

TOM DE BRUIN / Quality Officer, Quality Assurance Department,


600 g tuna steak (really fresh!)

2 tbsp light (Japanese) soy sauce

½ tbsp ginger sauce

Salt

Pepper

1 tomato

1 cucumber

2 tbsp mayonnaise

½ 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 fishing trips in Puerto Rico. Pescado en Escabeche is a favorite dish in my home. “Escabeche” is for

“pickled” in Spanish, and it is used to describe a method of cooling fish, poultry. The food is cooked in oil and vinegar or

cooked and then pickled in an oil and vinegar marinade.

Pescado en Escabeche - Pickled Fish

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

¼ tsp whole peppercorns

1 cup vinegar

1 cup small pitted green olives

Salt

1. Cut the fish in 3.5 cm / 1½ 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 Valentine’s Day, until two years ago. We reserved a table

in a nice little restaurant, but the dinner wasn’t as romantic and intimate as we thought it would be. The tables were so

crowded that the surrounding people could almost eat out of our dishes and hear our conversation.

So we decided to celebrate the later years at home. In order to surprise my husband, I prepared lobster. Ever since, I

prepare it every year and it is well appreciated by friends and family too…

Valentine Lobster

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

3½ tbsp cream

3½ tbsp fish stock (bouillon)

3½ tbsp milk

2 tbsp flour

Pepper

Salt

Gruyère 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 Gruyère

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 significance, since it is a typical dish mostly in the coastal areas of the

country, like the place I was born. Everyone who visits the coast, enjoys a delicious seafood cocktail or a delicious fish

ceviche. Besides this, I have to tell that, in my childhood, eating ceviche was a big moment in which my father took the

main role in its preparation. I enjoyed helping him, along with my siblings, to chop ingredients. All members of the family

participated in the preparation, but it was my mother who always added the final touch to the dish (and thank God, she

still does).

I hope you enjoy my recipe and I also hope that if you ever visit Mexico, you visit the state of Veracruz which has plenty

of beautiful sights, a wide variety of dishes and, above all, the friendliest people in the country. I am sure that you will

keep a very fond memory of your visit to my hometown.

Swordfish Ceviche

SUSANA ANTONIO MONTERO / Record Professional, Development Department,


½ kg / 1 lb skinless swordfish fillets,

coarsely chopped

3 lemons, juiced

½ 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 Neil’s favorite chicken recipe.

Chicken with Vermouth and Garlic

SAT-SUNG KALMAN / Intern, Legal Department, Teva Pharmaceutical Industries Ltd. / ISRAEL

serves 8-10

2 chickens, cut in pieces and skinned

¼ cup olive oil

2-3 cups vermouth

½ 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 190º C / 375º F. Heat the oil in a heavy bottomed

frying pan and sauté 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 ½-1 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

Traditional Beef Stew and Dumplings

SHIRLEY POWELL / Credit Controller, Credit Control Department, Teva UK Limited / UK

Stew:

700 g / 1½ 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

½ tsp mixed herbs

1.2 L / 2 pints beef stock

Salt & pepper

Dumplings:

250 g / 8 oz self rising flour

½ packet / 100 g suet (vegetarian or

normal), or margarine

Salt

Cold water

1. Stew: Preheat oven to 190º C / 375º 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 1½ 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 fire. My Mom made this every Monday when I was

a child and my sister and I adored it. Sometimes we would have Yorkshire pudding instead of dumplings but I think the

dumplings are the best. We would look forward to this all day at school and we always had it once a week on Monday.

This continued up to my leaving the family home at 25. My Mom taught me how to make it, along with Yorkshire pudding

and dumplings when I was in my teens and when I moved into my own house this was the first dish I cooked for friends.

I am not a very good and adventurous cook, but this is one dish I can make with pride and confidence and it never lets

me down.

I am now 39 years old and still cook this at least once a fortnight. It is my husband's favorite dish (even in the summer)

and he prefers to let it stand 24 hours before eating it. I would recommend eating it on the same day. This is a wonderful

main meal, all cooked in one dish, and I hope everyone enjoys making and eating it as much as I have over the years.

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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 we’d sit eating this lovely dish, washed down with a glass of Irn

Bru... of course!

Stovies

DONNA ARBENZ / Assistant, Human Resources Department,


serves 4-6

300 ml / ½ 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 didn’t give up and we nagged her to prepare it for no particular reason and

sometimes, Mom would give in and prepare it. The “Filmani” dish, which is actually meat filled pasta pockets, dates

back to distant China and we - the Bukharan community - have adapted it along with several other of their traditions.

We substituted ingredients, modified the spicing, added an appropriate soup to it and renamed it, hence the “Filmani”

dish. The uniqueness of this dish stems from the amusing superstition whereby whoever gets a pasta pocket in his plate

that is entirely made of dough will soon enjoy a lucky streak. The preparation is somewhat lengthy and difficult, but it is

well worth the effort, the laughs and the enjoyment. Bon appétit!

Filmani - Meat Filled Pasta Pockets

AYALA HAIM / Project Coordinator, CoxAbic Department, ABIC Biological Laboratories,

Teva Ltd. / ISRAEL

serves 10

Meat filling:

1 kg / 2¼ lbs fresh ground beef

2 large onions, grated

Salt, freshly ground black pepper, to taste

1 tsp meat spice

Pasta pockets:

1 kg / 2¼ 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 / 1²⁄³ 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 don’t 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 hospital’s kitchen

and I got so excited that I went to the nurse as she was serving the best thing I had seen in days and said: “Ah, I know

what this is” and she snapped in reply: “You could not possibly know; this is a brand new recipe…”

Bon appétit!

Stuffed Peppers

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 / 2¼ lbs ground beef

1 garlic head, minced

Salt, pepper

1 tsp sugar

300 g / 10 oz canned tomato paste

½ 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 finish my studies.

It was one of my aunt’s specialties.

Mixtote Chicken

NOEMÍ RUIZ ZUÑIGA / Record Professional, R&D, Lemery S.A de C.V. / MEXICO

3 tbsp oil

½ 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. Sauté 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

mother’s heritage and, my husband of what a wonderfully talented and culturally diversified wife he has!

Stuffed Grape Leaves

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

½ tbsp pepper

4 tbsp olive oil

2 lemons, juiced

Broth:

10 cups water

2 small cans tomato paste

1 tsp salt

1 tsp cumin

½ tsp pepper

1¼ 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 ½ tablespoon of stuffing mixture and

fold the sides over. Roll from the bottom to form a little bundle.

4. Line the bottom of a large non-stick saucepan with 2-3 layers

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 filling meal, which my mother used to make for my three brothers, three sisters and myself as

a child. As children, we always had to count who got the most toads (sausages)! My mother used to serve this dish of

traditional Yorkshire pudding and sausages with mashed potatoes, vegetables and thick gravy.

I now serve this for my three growing sons and they too count up the sausages, to see who got the most.

Toad in the Hole

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

½ 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 230º C / 450º 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.18

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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 family’s English heritage came along with them to Canada and of course made regular appearances

in the kitchen. All of my family is back in Canada, so preparing dishes that I grew up on just makes family seem closer,

not to mention that it opens up my kids' taste buds to food from a totally different culture.

Living in Israel can be challenging, but when I put my Granny’s minced meat pie in the oven and the kids come into the

kitchen to see what smells so good, I am immediately taken back to our kitchen back home with flour on the wood block

and a rolling pin in my Mom’s hand - a peaceful place indeed.

The meat pie is simple to prepare, tastes wonderful and is always a hit with everybody - even with Israelis who have

never even tasted a minced meat pie! Served with a salad or fresh vegetable, this minced meat pie is sure to be a family

favorite! You can move to a new country, eat new foods, learn new traditions, but you always take something with you

from your home… Bon Appétit!

Granny Linda’s Meat Pie

TAMARA KLINGER-LEVI / Nursing Teacher, Teva Home Care, Teva Medical / ISRAEL

serves 8

250 g / 8 oz prepared flake pastry

½ kg / 1¼ 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 170º C / 325º F. Divide the pastry into two equal

size pieces and roll it out on a floured surface till about 5 mm /

¼ 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 sauté 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 flavor.

I would like to share with you this traditional Indian chicken recipe which is very special to me.

Tandoori Chicken

NINA SHALOM / Office 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 / 1½ inch fresh ginger, grind to paste

1 tsp ground coriander

½ 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)

½ tsp salt

2 tbsp oil

¾ 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 ½ 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

Mom’s version of traditional Lancashire Hot Pot. It is still a firm favorite when we return home to visit Mom and Dad.

Corned Beef Hot Pot

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 180º C / 350º 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 flour to 1 egg), the flour would be placed on the big cutting board

and she would put a hole in the middle and add the eggs. If you used 4 cups of flour you used 4 eggs (the size of the

egg depended on the size of your hands, e.g 1 large egg to 1 large handful of flour). Then Nona would use her hands to

mix the flour and eggs together until they were as “smooth as a baby’s behind”, she would say. Then she would hand

roll the dough with this 5 foot thin rolling pin, hand cut into 2 x 2 inch squares, place half of a teaspoon of meat mixture

in the middle and fold it to look like a Mexican hat. This was a lot of work but we always had a lot of fun doing it and we

laughed a lot.

We still laugh and joke about the old days when we reminisce about my Mother and Nona. It is so much easier today

with all of our new modern inventions and, of course with the freezer, you can spend one day cooking and mixing and

make enough for the whole year. This, I like very much.

Cupliti - Meat Ravioli

BARBARA ROSSI / Clinical Trial Assistant, Clinical Department, Teva Neuroscience / USA

serves 8

450 g / 1 lb pork with bone

700 g / 1½ 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

¼ 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 ½ 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 ½ hour, or in a

homemade Italian sauce.

6. The cupliti are best cooked in chicken soup, served with the meat

from the chicken on the side and a large Italian salad with good

warm Italian bread and butter. Enjoy, it is delicious.


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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 fireplace. When the “polenta” was cooked, she put it on a

large wood dish and stirred it. Whenever Nicoletta eats the “polenta”, she is reminded of her grandmother.

Polenta

NICOLETTA VALERIANI / Assistant Regulatory Affairs Manager, Teva Pharma Italia / ITALY

serves 4

350 g / 12 oz cornmeal flour

50 g / 2 oz butter

1¼ 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 ragù. 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.

Tapalach - Potato Patties

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 Appétit!


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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 flour

gnocchi mixed with lots of patience and love. If I close my eyes, memories become so vivid that I can smell the same

odors and hear her sweet voice while she was making the huge dough. It was real fun for kids as she would let us stay in

the kitchen and help her shape the gnocchi with a fork. Now, when I feel nostalgic and want the spirit of those days back,

I simply roll up my sleeves, put on a nice apron and start preparing this simple and lovely dish which is still my favorite.

Potato Gnocchi

GLADYS MABLE PORRO / Secretary to the C.E.O., Teva Tuteur / ARGENTINA

serves 8

1.5 kg / 3¹⁄³ 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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Giancarlo’s grandmother’s cook used to make this recipe, which was originally called “Valtellina”, a cheese with a unique

and delicate taste that is made in the Valtellina, a valley in Lombardy overlooked by the Alps. Gouda is the best substitute

for this cheese, which is now difficult to find even in Rome. This substantial dish can be served as a main course.

Originally the recipe specified pizzoccheri, pasta made with a mixture of white and buckwheat flour, similar to fettuccine,

but cut wider and very coarse.

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 190º C / 375º 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 sauté 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.

Pizzocheri Valtellinesi


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This is a typical recipe from Calabria, a mixed memory of my grandmother and her kitchen, full of flavors and scents that

I will never forget. When my grandmother prepared this tasty and aromatic dish, we all stood near her waiting to eat.

Sometimes, we asked our grandmother cook this dish for lunch and, I assure you, nothing was better than a good “pipi

e patat” sandwich.

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!

Pipi e Patat - Peppers and Potatoes

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This recipe is one of the first recipes that I began to cook, learning how to make a delicious and nutritious dish from

vegetables; and one which, above all, is not difficult to prepare.

Asparagus and Spinach Au Gratin

PATRICIA VISTRAÍN ROJAS / Quality Auditor, Quality Assurance Department,

Sicor de México / MEXICO

serves 4

2 tbsp butter

1 onion, sliced

1 kg / 2 lbs spinach, washed and chopped


1½ kg / 3 lb white asparagus, cooked

250 g / 8 oz Oaxaca cheese, grated

1. Preheat oven to 180º C / 350º F. Heat 1½ 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 don’t have too much time, because its preparation is quick and simple.

Since people’s eating habits today often leave out any form of vegetables, this food is a pleasant change for me and its

irreplaceable taste also brings back beautiful memories from childhood.

Bean Salad - Lunch

EVA NEMCOVÁ / 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

¹⁄³ 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.

ˇ

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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 finished first. It’s worth trying!

Arun Galushka - Hungarian Yeast Cake

CARMELLA VAN DER AAR-BARKAAT / Q&A Assistance, Q&A Documentation Department,


serves 8-10

Dough:

50 g fresh yeast (warm)

¾ cup / 150 ml milk or water, approx.

350 g / 2½ cups flour

120 g / ½ 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)

½ 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 170º C / 335º F. On a floured surface, roll out

the dough to a flat big circle ½ 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 first time in Hungary. My wife and I

took them to visit my mother-in-law. We had dinner and after dinner she served a cake that she had baked. Even after

the abundant dinner, the usually “favorite slice” was disappearing fast. There were but 4 or 5 slices left. Late in the

afternoon, Dieter started looking for the leftover cake in the fridge. Since he did not know the name of the cake, he asked

for Mama’s Cake. He kept asking for it until there was no more Mama’s Cake. The next year, he asked for Mama’s Cake

in a letter, even before the visit. Following this, the real name of the cake was forgotten.

Today, everyone, the large family, the acquaintances in the village and even some Germans to whom the cake made

its way - everyone calls it Mama’s Cake. The grandchildren in their early twenties don’t know its original name, but they

also don’t know its story. Even my sons only learned now that, almost thirty years ago, Dieter was the one who named

Mama’s Cake.

Even I didn’t care much about this name until I remembered, because of the call for recipes. I knew there was a delicious

cake, but what was its name again? And now, I share this story with you, use the recipe, taste it and enjoy the harmony

of flavors. Bon Appétit!

Mama’s Cake

LÁSZLÓ MÁCSÁR / 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:



½ 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 190º C / 375º 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

-1930’s, and she fell in love and married a naturalized American from Poland. She was a devotee of Adel Davis and

Carlton Fredricks long before “natural” foods were a fad. We were brought up on a standard diet of TV cartoons, US

sitcoms, whole grain snacks and lightly steamed veggies. She was not the sit at home “June”… the mom on “Leave it

to Beaver”. She worked long hours, side by side with my dad, in the family business, but there was no such thing as

canned soup or frozen TV dinners. If something was frozen… she had prepared it in advance and stored it in the then

“new age Tupperware” freezer containers. The house always had the smell of baked goods entwined with cooking

spices. It was the central location for the entire family. Traditional foods were for holidays and the Sabbath. The rest of

the week was for what was considered wholesome eating.

The recipe below is a modernized version of my mom’s carrot cake. Less sugar and it transformed into carrot bread.

Occasionally an apple and/or banana were added.

Carrot Cake

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

2 cups / 280 g / 6 ½ oz flour

(white or whole wheat or combo)

2 tsp baking powder

2 tsp baking soda

1 tbsp ground cinnamon

½ tsp ground nutmeg or ½ tsp ground

ginger, optional (to make it spicy)

2-4 eggs, beaten

1 cup / 225 ml cooking oil

2 cups / 450 g / 1 lb sugar (you can mix

white and brown, dark brown sugar

makes it more interesting)

2 loaf tins about 13 x 23 cm / 5 x 9 inch,

greased and floured

1. Preheat oven to 190º C / 375º 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 : “Don’t trust a chemist who can’t cook” (on the basis of the old saying “Don’t trust a man who doesn’t smile”).

Being a student had a remarkable impact on my cooking, since as a student you must learn how to cook (to survive) and

as a chemist, it’s best if you enjoy doing it. A group of us in the department lab decided to put the theory to the test:

We decided, in an act of stupidity and nerdish anarchism, to make a gourmet lunch in the lab… And so it was. The mini

reactors turned into pots, the magnetic stirrer/heater proved to be ideal for melting chocolate, and so on. Naturally, this

meal was a well kept secret, which to this day remained untold.

To this day, this meal is one of the best meals I’ve ever had… I could only pick one recipe from that meal, so I chose the

one for chocolate cookies, which are guaranteed to be the best you’ve ever tasted…

Chocolate Cookies

SHAY MALKIN / Chemical Engineer, Technical Team, Teva Tech / ISRAEL

makes 30 cookies

3 tbsp raisins

2 tbsp brandy

200 g / 6½ oz soft butter

½ cup / 110 ml / 4 fl oz white sugar

½ cup / 150 g / 5 oz brown sugar

100 g / 3½ oz dark chocolate,

finely chopped

100 g / 3½ oz white chocolate,

finely chopped

100 g / 3½ 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 180º C / 350º 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.19

6/19

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My mother is 86 years old. She started making this cake when she first married my father, 64 years ago. She mixes it all

by hand - there was no electric mixer. This cake is not only the most divine, light, and melt-in-your mouth cake you will

ever taste - it also comes with rich memories. She has made this cake for every special occasion. She is now making it

for her great-grandchildren and great-great nieces and nephews. For special little girls, she would make a dress for the

little girl and also make a small matching doll dress. She would place this small doll in the hole in the middle of the cake.

The icing would be pink. For boys, she would have natural color icing with blue icing dots all over it. Maybe place a little

Hot Wheels car on top.

Not too long ago, we were celebrating my toddler great-nephew’s birthday and he was excited about his angel food

cake. His eyes got real bright and wide and he said to his visiting cousin: “Have you ever tasted Great-Grandma’s cake?

It’s so yummy!”

Madeline’s Angel Food Cake

KAREN JONES / Coordinator, Information Solutions Department, Teva Neuroscience / USA

serves 10-12

1¼ cups / 190 g / 6 oz sifted cake flour

½ cup / 110 g / 4 oz sugar

12 egg whites

A pinch of salt

1½ tsp cream of tartar

(make sure that it’s a fresh can)

1¹⁄³ cups / 285 g / 9½ oz sugar

1 tsp pure vanilla extract

½ tsp pure almond extract

1. Preheat oven to 160º C / 325º F. Sift together the flour and ½ 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 1¹⁄³ 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 I’d give you this recipe. It’s very easy and quick

to make, and I’m sure everyone you’ll make it for will love it”.

Well, she was right! It’s been a favorite in my family for years now. Every year, when the family gets together for Christmas,

everyone seems to have “a specialty” that they are expected to make and bring along - and this dessert has been my

“specialty” for years - by popular demand! For some obscure reason, I only make this particular recipe during the holiday

season (my family would never expect it any other time of year!), but please feel free to treat yourself anytime you wish!

Enjoy!

Rum Balls

BRIGITTE BERNARD / Head of Human Resources, Teva Neuroscience / CANADA

makes 15-20 balls

18 “Digestive” cookies

1½ 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 first dish I ever prepared. When I was 12, we had cooking classes at

school and this was the first thing I ever brought home. My father adores it, and every time our family gets together for a

special occasion they expect my cheesecake to be there for dessert! And even when there is no special occasion in sight

my father keeps nagging me to prepare it one more time! It does not take long so I usually put him out of his misery.

Cheesecake

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 / 1¾ lbs canned pineapple in juice,

or any other canned fruit

225 ml / 1 cup / 7.5 oz double cream

1 box / 600 g long finger biscuits

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 cake’s scent

from outside and wait until it came out of the oven to devour the first slice.

Kozonak - Chocolate Yeast Cake

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 190º C / 375º 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 ¼ 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 flour, a little baking powder, and as many eggs as you deem fit…”

After a great many attempts at various proportions, I managed to reconstruct the recipe and capture the delicious,

nostalgic flavor.

The cookies are very simple, but they are both excellent and addictive. Based on my experience, it is best to double the

recipe because these cookies disappear in no time.

Grandma Hanna’s Cookies

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 180º C / 350º 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 oven’s middle rack to

avoid their burning on top or on the bottom.20

2/20

3


When the children were small and we visited their grandparents, there was always a wonderful aroma in my mother-in-

law’s home. There were almost always special delicacies, such as a cake made of dairy products and cornflour called

“Malai”, which is a typically Romanian recipe. Once I mastered the secrets of its preparation, I served it to my friends

of all ethnic backgrounds. I took some to my department at work and everybody was astonished at its special taste.

The recipe also traveled abroad when my nephew was in Canada and he asked me to fax it to him. I learned through

observation and by measuring each ingredient as it was added. It is a known fact that our parents’ generation was in

the habit of putting together the ingredients based on visual assessment; that is why I decided to join the preparation

process and measure the ingredients precisely.

To date, whoever prepared this dish according to the recipe succeeded in achieving the desired result and enjoyed its

taste. This dish would be an appropriate novelty for the upcoming Shavuot holiday!

Traditional RomanianMalai

MIRIAM HERSHKO / Documentation and Registration Coordinator, Sterile Plant -

Quality Assurance Department, Teva Pharmaceutical Industries Ltd. / ISRAEL

1 L / 1½ pints milk

2 cups / 450 ml / 15 fl oz water

½ tsp salt

200 g / 6.5 oz unsalted margarine

(milk-based)

¾ 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

½ cup self-rising flour

500 g / 1 lb corn flour

1. Preheat oven to 180º C / 350º 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


Love

and

Mem

orie

s

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!

Malabi

ETI GROSSMAN / Office Manager, Information Systems - Operations Department,


serves 6-10

6 cups / 1.35 L / 2 pints water or milk

1 cup / 250 ml / ½ 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 appétit!20

4/20

5


I served in the Nahal Unit of the IDF and, as such, a large portion of my military service was spent on a kibbutz, where

I worked in the hen-house, the fish breeding pond and the children’s residence. On Friday afternoons - Sabbath eve

- there was a custom at the children’s residence: the children cleaned the residence together, baked challah breads,

showered, put on Sabbath clothes and, in the afternoon, took the fragrant, warm challah breads to their parents. Not

only did I find a challah recipe at the kibbutz - I also met my husband there. Ever since, baking challah or rolls out of the

same dough fills our home with a wonderful aroma and warmth which - both for me and my husband, former kibbutznik

- brings back memories of fields, youth and freedom - the scent of a kibbutz.

Kibbutz-Style Rolls

OFRA PALMER GRANOT / Community Relations Coordinator, Corporate Communications

Department, Teva Pharmaceutical Industries Ltd. / ISRAEL

25 g / 8 oz fresh yeast

or 7 g / ¼ oz / ½ package dry yeast


½ cup / 115 ml / 4 fl oz lukewarm water

2 tbsp sugar (white or brown)

½ cup / 115 ml / 4 fl oz oil

(canola or sunflower)

2 eggs

2 tbsp sugar (white or brown)

5-6 cups / 700-850 g / 1½-2 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 200º C / 400º 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


Love

and

Mem

orie

s

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 180º C / 350º 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.

Date Flat Cake

206/

207

BeveragesMidori Sour / 110

Panchamrit - Five Nectars / 74

Peanut Torito / 75

Tepache Drink / 108

Snacks / AppetizersFlour Tortillas / 79

Green Chilaquiles / 78

Mexican Guacamole / 138

Pickled Olives / 15

Real Frankfurt Green Sauce / 77

Tomato Jam / 166

Vada / 167

SaladsAvocado 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

SoupsGrandma’s Cabbage Soup / 38

Grattini / 82

Kikote Soup / 18

Potato Soup / 57

Roll Soup / 16

Šaltibaršciai / 80

Sour Vegetable Soup / 81

Split Pea Soup / 168

Sweet Pea Soup / 111

FishAnchovies or Sardines with Oregano / 113

Bacalhau á Braz - Braz’s Codfish / 84

Crabs in Chilpachole / 59

Fish with Seafood Cream Sauce / 143

Marinated Fish / 19

Mexican Fried Shrimp Taquitos / 39

Pescado en Escabeche / 171

Swordfish 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

Meat / ChickenBabi 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 Linda’s 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

Side Dishess 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

Lalo’s Pizzolines / 121

Mushrooms in Garlic Chili Sauce / 23

Nanny’s 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 Soufflé / 151

Stuffed Zucchini Flowers / 93

Tapalach - Potato Patties / 188

Tofu “Meatless” Balls / 153

Vegetable Coins / 152

Wild Rice - the Caviar of Grains / 95

DessertsApple 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 Waffle / 30

Corn Bread / 128

Date Flat Cake / 207

Fruit Delight / 125

Funny Cake / 103

Goofy Cake / 27

Grandma Hanna’s 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

Madeline’s Angel Food Cake / 198

Malabi / 205

Mama’s Cake / 195

Mummy Clara’s Rice Cake / 52

Nut Roll / 31

Orange and Pineapple with Ice Cream / 156

Orange Spiced Hamentaschen / 51

Pan de Muerto - Dead Man’s 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

Index

SOLID WEIGHT CONVERSIONS

Metric Imperial

15 g ½ oz

30 g 1 oz

60 g 2 oz

90 g 3 oz

125 g 4 oz (¼ lb)

250 g 8 oz (½ lb)

375 g 12 oz (¾ lb)

500 g (0.5 kg) 16 oz (1 lb)

750 g 24 oz (1½ lb)

1000 g (1 kg) 32 oz (2 lb)

LIQUID CONVERSIONS

Metric Imperial US Cups

15 ml ½ fl oz 1 tbsp

30 ml 1 fl oz ¹⁄8 cup

60 ml 2 fl oz ¼ cup

125 ml 4 fl oz ½ cup

150 ml 5 fl oz (¼ pint) ²⁄³ cup

175 ml 6 fl oz ¾ cup

250 ml 8 fl oz 1 cup (½ pint)

300 ml 10 fl oz (½ lb) 1¼ cups

375 ml 12 fl oz 1½ cups

500 ml 16 fl oz 2 cups (1 pint)

600 ml 1 pint (20 fl oz) 2½ cups

1.25 L (liters) 2 pints 1 quart

STANDARDS

1 tsp = 0.2 fl oz (5 ml)

1 tbsp = 0.6 fl oz (20 ml) US & UK = 0.5 fl oz (15 ml)

1 fl oz = 30 ml

1 ml = .035 fl oz

1 UK pint = 20 fl oz

1 US pint = 16 fl oz

1 L (liter) = 33 fl 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

ºC

120 140 160 180 200 220 240 260

150 170 190 210 230

325 375 425

250 300 350 400 450 500

ºF

OVEN TEMPERATURE DESCRIPTION

Gas (°C) Electricity (°C)

Moderately slow 160 170

Moderate 180 200

Moderately hot 190 220

Hot 200 230

Very hot 230 250

A Taste of Teva

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