Have a taste!
Here are five recipes, representing five typical dishes from the USA, Canada, the UK, Jamaica and
India.
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Divide your class into 5 groups and give each group a recipe.
Use the internet to find pictures and to learn about unfamiliar measurements, ingredients and
kitchen equipment.
Translate the recipe into Norwegian, using Norwegian ingredients and substitutes wherever
necessary.
Explain your recipe to the rest of the class.
USA: Philly cheesesteak (2 servings)
Ingredients:
• 2 large sub rolls
• 1/2 lb roast beef (very rare, sliced wafer thin)
• 1 white onion (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 2 teaspoons garlic (minced)
• 1/2 lb provolone cheese (thinly sliced)
• extra virgin olive oil (for grilling)
• salt and pepper
• marinara sauce (optional topping) or ketchup (optional topping)
Directions:
1. Heat a griddle or a large saute pan over medium-high heat.
2. When hot, cover bottom with olive oil.
3. Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8
minutes.
4. Add the garlic, salt and pepper, and cook for about 30 seconds.
5. Then, push the mixture off to one side of the griddle.
6. Add the meat to the hot part of the griddle.
7. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller
pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
8. Mix the meat and the carmelized onions and bell pepper together.
9. Divide into 2 portions, and top both portions with the cheese to melt.
10. Slice the rolls lengthwise to open for the 2 sandwiches.
11. Hollow out some of the soft white bread part from inside and place face down on top of the
meat and cheese.
12. When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add
topping, such as marinara sauce or ketchup, if desired, and serve immediately.
Canada: Maple Leaf Cookies
Ingredients
• 1 cup shortening
• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 4 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
Frosting
• 1 cup butter, softened
• 1/4 cup pure maple syrup
• 1 teaspoon maple extract
• 3 -3 1/2 cups powdered sugar, sifted
Directions:
1. Beat shortening, 1 cup butter and sugar in a large bowl at medium speed for 2 to 3 minutes or
until smooth and fluffy. Beat in eggs and vanilla.
2. Whisk all remaining cookie ingredients in large bowl. Beat into butter mixture at low speed just
until blended. Shape into flat round; refrigerate 30 minute.
3. Heat oven to 375°F Divide dough into 4 pieces. On lightly floured surface roll out each piece
into 1/8" thick round. With 3" leaf shaped cookie cutter, cut out leaf shapes. Repeat with
remaining dough. Reroll scraps (refrigerate dough if it gets soft). Place on baking sheet; bake 7
to 9 min or until light golden brown around edges. Cool on wire rock.
4. Meanwhile, beat 1 cup butter, maple syrup and maple extract in medium bowl at medium
speed until smooth. At low speed, beat in 3 cups of the powdered sugar adding additional
sugar if necessary to achieve spreadable consistency. Spread half of cookies with about 1 tbsp
frosting; top with remaining cookies.
India: Aloo Gobi
Ingredients:
• salt to taste
• 2 ts coriander powder
• 1 ts garam masala
• 3 chopped tomatoes
• 1 ts red chili powder
• 3/4 ts turmeric powder
• 1 ts ginger-garlic paste
• 1 ts cumin seeds
• 1/4 cup oil
• 4 cubed potatoes
• 1 cauliflower, cut into florets
• 1 chopped onion
• 2 green chillis
• 1/2 ts amchoor powder
• 1 bunch chopped coriander leaves
• 1 tbs green peas
Directions:
1. Heat oil in a pan, sauté cumin seeds, ginger-garlic paste for a minute and crushed tomato,
onion and green chilli and add turmeric, cook till oil oozes out. Add rest of spices mixed in
water, add potatoes, cauliflower and salt. Fry for few minutes.
2. Lower the heat, cover and simmer for about 15 minutes until the vegetables are cooked.
3. Serve hot with naan, chapati or roti.
4. See the video here: http://www.vahrehvah.com/aloo-gobi#.U0GvB162s-E
The UK: Trifle
Ingredients:
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160g/ 6 oz Madeira, sponge or pound cake, halved and cut into thick slices
or: 160g packet trifle sponges, or sponge fingers
3 tbsp sweet sherry (optional)
1 x 135g block jelly made up to one pint * (see note below)
300g/10 oz fresh strawberries or raspberries, or defrosted frozen ones plus a few extra for
decoration
500 ml packet ready made custard
500ml/ 2 cups double or whipping cream, softly whipped
Handful flaked almonds, toasted (optional)
Preparation:
Serves 6
The trifle can be made in one large glass dish or into individual glasses.
1. Line the bottom of the dish or glasses with the cake slices or trifle sponges. Sprinkle with the
sherry and leave to soak for 5 minutes.
2. If using fresh strawberries, slice thickly (reserve a few for decoration), if using previously
frozen leave whole. Otherwise, lay the fruit evenly over the cake. Press lightly with a fork to
release the juices.
3. Pour over the liquid jelly making sure it covers the sponge. Place the dish into the
refrigerator and leave until the jelly is set.
4. Once set, spoon over the custard, again in a thick layer.
5. Finally, finish with a thick layer of whipped cream either spooned over or piped using a
piping bag.
6. Decorate with strawberry slices or raspberries and toasted, flaked, almonds if using.
Omit the sherry if serving to children.
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Note on the Jelly: Jelly in the UK is Jello in the US. The jelly can be bought in tablet form and
made up following the packet instructions. A 135g slab will make 570 ml/1 pint of liquid jelly.
Place the jelly slab into in a microwavable jug, cover with 100 ml cold water and heat for 1
minute (in a 750 watt microwave). Stir well and make up to 570 ml /1 pint with cold water and
use in the recipe as above.
Jamaica: Ackee and Saltfish
Ingredients:
• 1 can ackee (use fresh if you have – about 2 cups)
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1/3 lb saltfish – boneless/skinless (salted cod or other)
1 medium onion sliced
1 habanero or scotch bonnet pepper
fresh thyme (a couple of sprigs)
1 medium tomato cubed
1/4 teaspoon black pepper
2 tablespoons olive oil (see note below)
2 scallions
1/4 medium sweet bell pepper
2 cloves garlic
Directions:
1. Start by putting the dry salted fish to boil in a pot on high heat, then simmer for about 20
minutes (you can also soak in cold water overnight before boiling if you wish).
2. After boiling drain, rinse under cool water and squeeze dry.
3. Now break apart into the size pieces you like.
4. In a large saucepan, heat the oil on medium heat.
5. Add the garlic, sliced onions and scotch bonnet pepper. Allow to cook for a couple of minutes.
6. Add the sweet pepper (bell pepper) scallions, black pepper, and thyme. Allow this to cook for
a couple minutes,
7. Add the pieces of saltfish and cook for another 3-5 minutes.
8. Add the tomato to the saucepan and let it warm through for about a minute or two.
9. Remember to stir, so all the ingredients get a chance to marry and explode with spectacular
flavor.
10. Open the can of ackee, pour everything into a strainer and run cold water over it.
11. Add the ackee to the saucepan very carefully, don’t stir it with a spoon. Use two forks and
gently toss it with the other ingredients. Be careful not to break it apart.
12. Heat for a few minutes and serve.
Serve with yam, boiled green bananas, dumplings (fried or boiled), roast breadfruit, bammy, bread,
or even white rice.