Tastes that cross borders

Discover homemade recipes from those who celebrate the diversity of TP's global community and share their cooking joy! From beloved family recipes to innovative new creations, each dish reflects the vibrant tapestry of flavors that make TP truly unique.

2025

Tastes that cross borders

Copyright © 2024 by Teleperformance SE All rights reserved. No portion of this book may be reproduced, distributed, or transmitted in any form or by means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the author and publisher. All recipes in this book have been tested by the author and are presented in good faith. However, the author and publisher make no warranties as to the results, which may vary due to variations in ingredients, humidity, altitude, cooking temperatures, kitchen equipment, typos, errors, omissions, or individual cooking abilities. The recipes presented are intended for entertainment and/or informational purposes and for use by persons having appropriate technical skill, at their own discretion and risk. The content herein is not intended as medical advice nor to cure, prevent, diagnose or treat any disease. Please consult your healthcare provider regarding any health-related decisions and use caution when working with certain ingredients, especially if you have known allergies. The author disclaims liability for incidental or consequential damages and assumes no responsibility or liability for any loss or damage suffered by any person as a result of use of the information provided in this cookbook. The images in this cookbook are for illustrative purposes only and may not represent the final appearance of the prepared recipes. Images on pages 6, 17, 18, 21, 22, 27, 35, 36, 40, 43, 47, 48, 55, 59, 64, 67, 68, 71, 75, 81, 84, 93, 98, 101, 102, 109, 112, 115, 124, 127, 128, and 131 are used under license from Shutterstock.com. The photo on page 9 is a courtesy of Chef Juliana Lima. All other images are licensed from Freepik.

Discover homemade recipes from those who celebrate the diversity of TP's global community and share their cooking joy!

2025

Teleperformance SE 21-25 rue Balzac, 75008, Paris, France https://www.tp.com/en-us/careers/for-fun-festival/

every recipe

A world behind

Adrian David Adriana da Silva Simplicio Andrea Isabel Peña Rojas Andrea Naranjo Farfán Annechile Sagayno Mogan Artur Samkov Camilo Alejandro Cuevas Benavides

Lorena Roca Romero Magdalena Malgorzata Szryt Marina Prokhorova Valglazerskaya Maruska Guagliardo Masayuki Yuki Melissa Malwitz Mireia Zacarias Oliete Monika Cieslinska Novi Rezeki Oleksandra Shpak Ouafaa Ajaha Lamkharbech Pedro Lestinge Maciel Ragini Nanhkoesingh Raluca-Maria Vescan Richa Khurana Rigel Daniel Jose D'Ambrosi Ojeda Salome Jorbenadze Selvia Darmayanti Shiksha Jaiswal

Cernei Ecaterina Charu Malhotra

Daniel León Quiroga Deana Marrie Dixon Derrick Alfonso Ester Julião Freire Ever Alberto Cervantes Martinez G´Maan Ashe Hodges Gabriel Gouveia Hitiksha Akshaykumar Darji Ilaria Bighi Ivan Gomez Janice Antonio Jasmine Chapple Jiyoung Kim Jonas Vitale Cruz Laura Torrero Álvarez Lobna Majjedi EP Boukhris

Staci Lindsay Sunidhi Jain Teona Tsaava Tuba Karlik Wilda Norma Yunita Yesenia Barajas Moreno

Introduction

A global celebration of diversity through food This cookbook is a vibrant tribute to the rich diversity of our global TP commu- nity. It showcases the creativity, passion, and unique perspectives of employees from around the world who participated in the For Fun Festival (FFF). Since its launch in 2008, the FFF has been a platform for TP employees to share their hidden talents, uniting us in the spirit of friendly competition. From Art and Dance to Music, FFF has celebrated the diverse ways our people shine outside the workplace. In 2024, we had an exciting special category: Cooking. The cook- book features 50 carefully selected recipes by Chef Juliana Lima, chosen for their authenticity, creativity, and cultural connection. Each recipe tells a story, offering a glimpse into the culinary preferences of those who work with us and highlighting the beauty of our differences. From beloved family recipes to innovative new creations, each dish reflects the vibrant tapestry of flavors that make TP truly unique. Thank you to all TP employees for sharing your kitchens, your talents, and your hearts with us. This cookbook is more than just a collection of recipes—it embodies the values that define TP: Integrity, Respect, Professionalism, Innovation, and Commitment. By sharing these recipes, we celebrate not only our culinary diversity, but also the spirit of collaboration that unites us.

Preface I haven’t been a lifelong enthusiast of gastronomy. That all changed when I realized that cooking is far more than just the act of preparing food. Cooking is about gathering loved ones around the warmth of the kitchen, sharing stories, and creating memories. For me, it’s about listening to the thoughts of those beside you without judgment. Cooking is an act of love and care, a gesture of thoughtfulness, and the acceptance that not everyone will be pleased, yet you continue to give your best. It is with great honor that I contribute to this recipe book, a collection that celebrates the rich culinary traditions from around the world. I am deeply thankful to TP for this invitation and feel truly blessed to be part of something so meaningful. From the bottom of my heart, I hope this book brings you countless unforgettable moments shared with friends and family, creating cherished memories around the table.

Chef Juliana Lima

Juliana Lima, a chef and culinary influencer with credentials from Le Cordon Bleu Paris (2018) and the Instituto Gastronômico das Américas (IGA), curated the top 50 recipes featured in this cookbook. Passionate about exploring the world through food, Juliana loves traveling to discover and savor the diverse flavors of global cuisine.

Measurements

Liquid volumes

Dry weight

Fluid Oz Tablespoon

Cup

Gram Pound

Teaspoon Tablespoon

Cup

Milliliter

Fluid Oz

½ oz

1 tbsp

¹⁄₁₆ C

15 g

1 tsp

5 ml

1 oz

2 tbsp

⅛ C

28 g

3 tsp

1 tbsp

1/16 C

15 ml

½ fl. oz

2 oz

4 tbsp

¼ C

57 g

6 tsp

2 tbsp

1/8 C

30 ml

1 fl. oz

3 oz

6 tbsp

⅓ C

85 g

12 tsp

4 tbsp

1/4 C

59 ml

2 fl. oz

4 oz

8 tbsp

½ C

115 g

¼ lb

16 tsp

5.3 tbsp

1/3 C

79 ml

⅔ fl. oz

8 oz

16 tbsp

1 C

227 g

½ lb

24 tsp

8 tbsp

½ C

118 ml

4 fl. oz

12 oz

24 tbsp

1 ½ C

340 g

¾ lb

32 tsp

10.6 tbsp

⅔ C

158 ml

5 1/3 fl. oz

16 oz

32 tbsp

2 C

455 g

1 lb

36 tsp

12 tbsp

3/4 C

177 ml

6 fl. oz

48 tsp

16 tbsp

1 C

237 ml

8 fl. oz

96 tsp

32 tbsp

2 C

473 ml

16 fl. oz

Oven temperature

Liquid conversions

ºF

ºC

ºF

ºC

Fluid Oz Teaspoon Tablespoon Milliliter

Cup Pint Quart

500

260

350

180

1 oz

6 tsp

2 tbsp

30 ml

⅛ C

2 oz

12 tsp 4 tbsp

60 ml

¼ C

325

170

475

240

2 (⅔) oz

16 tsp 5 tbsp

80 ml

⅓ C

300

150

450

230

4 oz

24 tsp 8 tbsp 120 ml

½ C

275

140

425

220

5 (⅓) oz

32 tsp 11 tbsp 160 ml

⅔ C

250

120

400

200

6 oz

36 tsp 12 tbsp 177 ml

¾ C

255

110

375

190

8 oz

48 tsp 16 tbsp 240 ml

1C ½pt ¼qt

16 oz

96 tsp 32 tbsp 470 ml

2 C

1 pt

½ qt

For fan-forced ovens, reduce by 65ºF, 20 ºC.

32 oz

192 tsp 64 tbsp 950 ml

4 C

2 pt

1 qt

Table of Contents

BREAKFAST FROM AROUND THE WORLD Ube Pandesal.................................................................................... 16 Kyeran-pang, Egg Bread...................................................................... 19 Egg Cake/Eksie Kuku......................................................................... 20 Cheesy Garlic Toast............................................................................ 23 SMALL BITES AND BIG FLAVORS Tunisian Stuffed Peppers ..................................................................... 26 Indian Street-Style Bread Pakora .......................................................... 29 Fried Spring Rolls.............................................................................. 30 Adjarian Cheese Bread........................................................................ 33 Moroccan Pancakes............................................................................ 34 WARM AND COMFORTING BOWLS Pumpkin Soup................................................................................... 38 Colombian Chicken and Potato Soup/Ajiaco � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 41 Pumpkin Orzo and Mushroom Bowl....................................................... 42 GLOBAL MEAT CLASSICS Rosemary Butter Beef Tenderloin.......................................................... 46 Hot Honey Pineapple Chicken-Fried Lamb Chops�� 49 Ukrainian Potato and Meat Pancakes..................................................... 50 Sticky Chicken.............................................................................. 53 Chicken Satay................................................................................... 54 Barbecue.......................................................................................... 57 Beef Stroganoff ................................................................................. 58 Water Farofa..................................................................................... 61 Steak, Shrimp, and Broccoli-loaded Potatoes �� 62 Pumpkin and Bacon Risotto.................................................................. 65 Stir-Fried Chicken.............................................................................. 66 Sinigang Paella .................................................................................. 69 Lumpiang Shanghai .......................................................................... 70 Chicken Pie....................................................................................... 73 Chicken in Spicy Sauce/Ají de Gallina...................................................... 74

FLAVORS FROM THE SEA Fish Ceviche...................................................................................... 79 Seafood Risotto................................................................................ 80 VEGETARIAN DELIGHT Caponata Sfiha .................................................................................. 85 Pumpkin Spaetzle.............................................................................. 86 RICE CLASSICS Fried Rice......................................................................................... 91 Pork Rice.......................................................................................... 92 Spinach Rice..................................................................................... 95 PASTA JOURNEYS Fettucine Carbonara........................................................................... 99 Red Sauce Masala Pasta.................................................................... 100 Fantabolous Southern Baked Mac and Cheese�� 103 Pasta with Tuna and Fried Egg............................................................ 104 Zucchini Pasta................................................................................. 107 Pasta with Chicken and Bacon............................................................ 108 WORLD DESSERTS Coconut Pudding............................................................................. 113 Honey Cake.................................................................................... 114 Cheesecake.................................................................................... 117 Tiramisu......................................................................................... 118 Carrot Cake.................................................................................... 121 Milk Flan......................................................................................... 122 Panellets........................................................................................ 125 Dubai Chocolate Bar......................................................................... 126 Baklava.......................................................................................... 129 Sheer Khurma................................................................................. 130

Breakfast From Around the World

Start your day with a global journey! Our breakfast and bread selec- tions highlight the best of diverse traditions, from the soft, comforting flavors of Ube Pandesal to the rich Egg Cake. Each recipe brings a taste of home from different corners of the world.

Ube Pandesal by Annechile Sagayno Mogan

From TP in Germany

INGREDIENTS

HOW TO PREPARE

For the batter: • 6 cups all-purpose flour

01.

Bloom yeast in warm milk and add a tablespoon of sugar.

02.

Mix the ube powder in warm water.

• 7 grams yeast • 1 teaspoon salt • ⅓ cup sugar • ¼ cup ube powder • ½ cup warm water (to mix with ube powder) • 1 cup warm milk • 2 eggs • ½ cup butter • 2 tablespoons ube extract • Breadcrumbs

03.

Add the flour, sugar, and salt in a bowl and mix.

04.

Add the milk and yeast mixture, dissolved ube, and eggs to the flour mixture. Mix at low speed until everything blends, increase speed to medium, and knead for 5-10 minutes. Let the dough rest for 10-15 minutes, then add butter. Knead again for a few more minutes until smooth. Let the dough proof for an hour or until it doubles in size. Once proofed, punch the air out. Divide the dough into 50-gram pieces and rest for 10 minutes. Add the filling before the final shape.

05.

06.

07.

08.

For the filling: • Ube halaya • Quickmelt cheese

09.

Coat with breadcrumbs and line them on a baking sheet.

10.

Rest for 30-45 minutes for the second proof while preheating the oven to 180°C.

11.

Bake for 18-20 minutes.

12.

Serve slightly warm and with a cup of coffee.

Breakfast From Around the World | Tastes That Cross Borders

Kyeran-pang, Egg Bread by Jiyoung Kim From TP in Thailand

INGREDIENTS

HOW TO PREPARE

For the batter: • 150 grams pancake mix • 1 egg • 150 ml milk • Sugar (optional) For the filling: • 3 eggs • Spring onion, cheese, or other preferred filling

01. Make the batter according to package instructions. 02. Add a spoonful of sugar. 03. Apply oil to a muffin tin or paper cups. 04. Pour the batter into the well-oiled mold. It will be appropriate to pour it up to one-third of the height of the muffin tin. 05. At this stage, you can add any topping you want. You can make your own by adding green onions, bacon, sausage, or cheese. 06. Crack an egg on top of the batter. 07. Sprinkle some salt on top of the egg. 08. Put in an oven or air fryer preheated to 160°C. 09. Bake for about 20-30 minutes. Stick a chopstick in it and if nothing comes out, it is proof that it is done. 10. Carefully separate the food taken out of the oven from the mold. Serve.

Breakfast From Around the World | Tastes That Cross Borders

Egg Cake/Eksie Kuku by Ragini Nanhkoesingh

From TP in Suriname

INGREDIENTS

HOW TO PREPARE

• 10 eggs • 10 tablespoons all-purpose flour • 13 tablespoons sugar • 2 packs of vanilla sugar • 3 teaspoons almond extract • 3 teaspoons vanilla extract • 3 teaspoons rum (optional) • 20 tablespoons unsalted butter, melted • Sprinkles or almonds, sliced

01. Make sure the eggs and butter are at room temperature. 02. Measure out everything and set it aside. 03. Break the eggs and set those aside as well. 04. Melt the butter in a saucepan. Set it aside. 05. Preheat the oven to 180°C (350°F). 06. Butter your baking tin. 07. Mix the eggs, sugar, and vanilla sugar for 10 minutes on the highest setting. 08. Add the almond extract, vanilla extract, and optional rum. Mix for 10 minutes. 09. Preheat the oven, and continue mixing for about 25 minutes on the highest setting. 10. The mixture should be thick, like whipped cream. It should take a long time for the batter to fall off the spoon. 11. On the lowest setting, mix in the flour and butter for 1-2 minutes. 12. Pour the batter into the buttered baking pan. 13. Bake the cake for 30-40 minutes at 180°C (350°F) until golden brown.

Important: Do not open the oven door while baking!

14. When the cake is ready, remove the tin from the oven. 15. Sprinkle the cake with sprinkles or sliced almonds. 16. Let the cake cool completely before cutting.

Breakfast From Around the World | Tastes That Cross Borders

Cheesy Garlic Toast by Derrick Alfonso From TP in India

INGREDIENTS

HOW TO PREPARE

For the cheesy garlic toast: • 20 cloves of garlic • ½ cup olive oil • 3 tablespoons butter • 1 teaspoon chili flakes • 1 teaspoon oregano For the bread slices: • Mozzarella cheese as preferred • Hot sauce for basting • Coriander (optional)

01. Add 20 garlic cloves to ½ cup olive oil and fry on low heat until golden brown. 02. Once the garlic is cooked and turns brown, let it cool down to room temperature. 03. Transfer the garlic and oil mixture to a blender. Add butter, chili flakes, and oregano to the mixture and blend until it forms a smooth paste. 04. In the meantime, preheat oven or air fryer to 200°C. 05. Take some bread slices, apply the garlic butter spread, and add mozzarella cheese. 06. Bake slices for 3 minutes at 200°C. 07. Remove the slices from the oven or air fryer and brush them with hot sauce. Sprinkle with coriander leaves.

Breakfast From Around the World | Tastes That Cross Borders

Small Bites and Big F lavors

These dishes are small in size but big in heart. Whether it's the vibrant spices of an Indian Street-Style Pakora or the cozy warmth of an Adjarian Cheese Bread, each bite is crafted to offer you a taste of the world’s favorite starters, perfect for sharing.

Tunisian Stuffed Peppers by Lobna Majjedi EP Boukhris From TP in Greece

INGREDIENTS

HOW TO PREPARE

For the bread: • 1 cup milk • 1 cup water • ¾ cup oil

01. Mix all ingredients for the bread in a bowl, then spread in a baking dish. 02. Let it rest for 10 minutes. Brush the surface with an egg and milk mixture and add herbs to taste. 03. Heat the oven to 200°C and bake it for 20 to 30 minutes. 04. Clean the pepper, remove the seeds and fibers, and set aside. 05. Heat oil in a frying pan and fry the minced meat over medium heat until cooked. Then, cool for 2 minutes. 06. Add parsley, cheese, egg, and flavors to the mixture. 07. Stuff the pepper with the mixture, then dip it in flour from the neck until completely covered. Dip the pepper in the beaten egg until the neck is firmly fixed. 08. Heat the oil in a frying pan and fry the stuffed pepper for 3 minutes on both sides. 09. Put the oil in the pan, add the fresh tomatoes and crushed garlic, cover the pan, and simmer for 5 minutes. 10. Add flavor and cover the pan. 11. Reduce the heat to medium and cook the ingredients for 8 minutes.

• 9 grams baking yeast • 2 tablespoons sugar • 2 teaspoons salt • 4 cups flour For the stuffed peppers: • 6 green bell peppers • 300 grams beef, minced • 60 grams white cheese, grated • 1 cup parsley, chopped • 1 egg • 1 teaspoon black pepper • 1 tablespoon dried mint • 1 teaspoon salt • 1 teaspoon paprika • 1 teaspoon ground carvi (caraway) seeds • 1 teaspoon ground coriander seeds For tomato sauce: • 300 grams tomato, chopped • 1 teaspoon harissa • 1 tablespoon garlic, crushed • 3 tablespoons olive oil • Salt to taste • ½ teaspoon black pepper • ½ teaspoon paprika • ½ teaspoon ground carvi (caraway) seeds • ½ teaspoon ground coriander seeds

Small Bites and Big Flavors | Tastes That Cross Borders

Indian Street-Style Bread Pakora by Shiksha Jaiswal From TP in Canada

INGREDIENTS

HOW TO PREPARE

• 4 bread slices • 1 cup gram flour (besan) • ½ tablespoon red chili powder • ¼ tablespoon turmeric powder • Salt to taste • Water for batter • Oil for frying

01. Mix gram flour, chili powder, turmeric, and salt in a bowl. Add water to make a smooth batter. 02. Heat oil in a pan. 03. Cut bread slices into halves. Dip each piece into the batter, coating it evenly. 04. Deep fry the coated bread until golden and crispy. 05. Serve hot with chutney or ketchup.

Small Bites and Big Flavors | Tastes That Cross Borders

Fried Spring Rolls by Marina Prokhorova Valglazerskaya

From TP in Greece

INGREDIENTS

HOW TO PREPARE

• 7 layers of frozen spring roll layers • ½ iceberg salad • 1 carrot • 1 cucumber • Salt • Pepper • Olive oil for frying • A dash of spicy pepper sauce

01. Defrost the frozen spring roll layers for 10 minutes. 02. Cut and mix all the ingredients. 03. Add salt and spicy pepper sauce to the mixed ingredients. 04. Take one spring roll layer, put mixed ingredients inside, and roll. 05. Put oil on the pan, and when ready, add spring rolls. 06. Fry for 3 to 5 minutes. 07. Remove it from the pan and put it on paper towels to drain excess oil. Leave them for a few minutes, and when ready, put them on a clean plate to serve.

Small Bites and Big Flavors | Tastes That Cross Borders

Adjarian Cheese Bread by Salome Jorbenadze From TP in Georgia

INGREDIENTS

HOW TO PREPARE

For the cheese filling: • 400 grams fresh cheese (you can use a mix of feta and mozzarella for a similar texture) • 10 liters milk (for making fresh cheese, optional) • ½ cup vinegar (for making cheese) • Salt to taste For the dough (makes 4-5 Khachapuri): • 400 grams white flour • 1 teaspoon cooking oil • 2 eggs • 30-50 ml cold water • Salt (to taste)

01. Make the cheese filling. Pour 6-8 liters of milk into an aluminum pot and warm it gently on the stove. Do not let the milk reach a boil. Check the temperature by touching the milk. Remove it from the heat as soon as it's warm but not hot enough to burn your hand. 02. Add the mixture to the warm milk, stir well, and then let it sit in a warm place for 30-40 minutes. The milk should transform into a consistent mass. 03. After 30–40 minutes, return the pot to the stove and heat it on low, stirring gently to encourage the mixture to thicken. 04. Once thickened, turn off the heat. Use your hands to gather the solid curds, to form the cheese. 05. Make your dough. Combine the flour and a pinch of salt in a large mixing bowl. 06. Make a well in the center. Add one egg, cooking oil, and cold water gradually. 07. Mix until the dough starts coming together. 08. Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. 09. Cover with a damp cloth and let it rest for 30 minutes. 10. Shape the Khachapuri. 11. Preheat your oven to 220°C (425°F). 12. Divide the dough into two equal portions. Roll each piece into an oval shape. 13. Spread the cheese mixture along the center of each oval, then roll the edges inward towards the center, pinching the ends to create a boat shape. 14. Place the shaped Khachapuri on a baking tray lined with parchment paper. 15. Bake for 15–18 minutes, until the dough is golden, and the cheese is melted and bubbling. 16. Remove from the oven. Make a small well in the center of each Khachapuri, and crack an egg into each well. 17. Return to the oven for 3–5 minutes until the egg whites are set. 18. Serve hot. Break off crust pieces to dip into the melted cheese and egg center.

Small Bites and Big Flavors | Tastes That Cross Borders

Moroccan Pancakes by Ouafaa Ajaha Lamkharbech

From TP in France

INGREDIENTS

HOW TO PREPARE

• 6 cups water • 1 teaspoon baker’s yeast • 1 teaspoon salt • 3 cups semolina • 1 cup flour • 2 packets Alsa baking powder

01. In a bowl, mix the water with baker's yeast. Add the salt, semolina, and flour. 02. Pour the mixture into a blender for 30 seconds to ensure everything is well-mixed. 03. Pause, add 2 packets of the Alsa baking powder, and blend for another 30 seconds. 04. Heat small pans on the stove. Once hot, use a spoon to pour the batter into the pan. 05. Let the batter cook without flipping it until the small holes disappear. 06. Serve warm with honey on top and a nice glass of mint tea.

Small Bites and Big Flavors | Tastes That Cross Borders

Warm and Comforting B owls

Nothing connects us like a warm bowl of soup. These recipes invite you to explore comforting flavors from around the globe. From the creamy rich - ness of Pumpkin Soup to the heartiness of Colombian Ajiaco, each spoonful offers a taste of home and togetherness.

Pumpkin Soup by Cernei Ecaterina

From TP in Romania

INGREDIENTS

HOW TO PREPARE

For the soup: • 300 grams (about 2 cups) pumpkin, peeled and cubed • 1 chicken leg, cleaned • 200 grams (about 1 ½ cups) broccoli, chopped • 4 cloves garlic, minced • ½ medium onion, diced • 1-3 tablespoons flour to taste • 50 ml (about ¼ cup) cream • 200 grams (about 1 cup) cheddar cheese, grated • 3 tablespoons olive oil • 1.5 liters (about 6 cups) water

01.

Start with the chicken broth. Add bay leaves and pepper. Wait for 20-30 minutes for the chicken to boil.

02.

Grate pumpkin and chop broccoli.

03.

Chop garlic and onion.

04.

Fry garlic and onion in olive oil.

05.

Add salt, pepper, and flour.

06.

Pour in the chicken broth, add broccoli and pumpkin, then let it boil for 10 minutes.

07.

Add cream to the soup.

08.

Add nutmeg and thyme.

09.

Grate and add some cheddar cheese.

10.

Serve.

For the spices: • 3-4 pieces bay leaf • 1 pinch pepper • Salt to taste • 1 pinch nutmeg • 1 pinch thyme For the toast: • 1 egg, beaten • 20 ml (about 1 tablespoon) milk • 2 slices of bread • Salt to taste

Warm and Comforting Bowls | Tastes That Cross Borders

Colombian Chicken and Potato Soup/Ajiaco by Daniel León Quiroga From TP in Colombia

INGREDIENTS

HOW TO PREPARE

01. Cook chicken, garlic, branch of coriander, onion, and salt to taste in water for 10 minutes. 02. Add the 3 types of potatoes (Criolla, Sabanera, and Pastusa), and let them cook for other 10 minutes. 03. Add the corn and half of the guascas leaves to the pot. Cook all the ingredients in the pot covered and over low heat for 70 minutes. 04. When the chicken is cooked (20-25 minutes of the total cooking time), take it out from the pot. Shred it and set aside. 05. After 60 minutes of cooking, take out the onion and the branch of coriander. Add the remaining guascas leaves and let them cook for the last 10 minutes. shredded chicken, capers, and milk cream to taste. 07. Enjoy the Ajiaco with a portion of avocado and white rice (optional). 06. Serve the hot Ajiaco by adding 1 portion of

• 4 cups hot water • 1 boneless and skinless chicken breast • ½ pound or 250 grams Criolla potatoes, peeled and sliced • 1 pound or 500 grams Sabanera potatoes, peeled and sliced • ¾ or 750 grams Pastusa potatoes, peeled and sliced • 1 long onion stem • 1 garlic clove, finely chopped • 1 coriander branch (secret touch) • 2 corn cobs, cut into pieces • 1 bunch guascas leaves • ½ cup milk cream • ½ cup capers • 2 avocados, cut into pieces • Salt to taste

Warm and Comforting Bowls | Tastes That Cross Borders

Pumpkin Orzo and Mushroom Bowl by Magdalena Malgorzata Szryt

From TP in Greece

INGREDIENTS

HOW TO PREPARE

• 1 medium-sized pumpkin, diced • 1 whole head of garlic, halved at the base • 1 cup orzo • Salt to taste • Water • 200 grams mushrooms, chopped • 1 small onion, sliced into crescents • 2 sprigs of rosemary • Pepper to taste • Smoked paprika and fresh parsley (for garnishing) • Olive oil for drizzling

01. Preheat the oven to 160°C. 02. Place the diced pumpkin and halved garlic head in a baking dish. 03. Drizzle with olive oil and roast covered for about 45 minutes. 04. Once the mixture cools down, blend it into a smooth puree with a teaspoon of salt and a little water. 05. Cook 1 cup of orzo according to package instructions. 06. Combine the cooked orzo and pumpkin puree on a medium-heated pan. Season to taste. 07. Chop 200 grams of mushrooms into smaller pieces and sauté them in a pan with a bit of olive oil. 08. When the mushrooms gain color, add 5 tablespoons of olive oil, a small onion sliced into crescents, 2 sprigs of rosemary, and a generous teaspoon of pepper. 09. Serve the orzo and pumpkin mixture topped with the sautéed mushrooms. 10. Garnish with a dash of smoked paprika and fresh parsley.

Warm and Comforting Bowls | Tastes That Cross Borders

Global Meat Classics Experience a world of flavors through hearty, expertly crafted meat dishes. From the bold spices of Sticky Chicken to the rich, creamy delight of Beef Stroganoff, these recipes bring expertise and flavor to every bite.

Rosemary Butter Beef Tenderloin by Andrea Naranjo Farfán From TP in Colombia

INGREDIENTS

HOW TO PREPARE

For the pea sauce: • ½ cup fresh peas • 125 grams heavy cream • 1 tablespoon butter • 1 tablespoon garlic powder • Salt and black pepper to taste • 3 fresh mint leaves For the candied cubes with goat cheese: • 150 grams (about 1 cup) of the small brown tuber mashua (Tropaeolum tuberosum), washed and cut • 100 grams goat cheese • 2 tablespoons butter • 200 ml milk • Salt and black pepper to taste • 1 tablespoon garlic powder For the potato rösti with parmesan cheese: • 2 medium potatoes, peeled and grated • 250 grams parmesan cheese, grated • 1 tablespoon butter • 1 tablespoon garlic powder • Salt and black pepper to taste For the beef tenderloin with rosemary butter: • 2 (about 150-200 grams each) beef loin medallions • 125 grams butter • 2 sprigs fresh rosemary • 1 tablespoon garlic powder • ½ tablespoon olive oil • Salt and black pepper to taste

01. Prepare the pea sauce by cooking the peas in boiling water for about 5 minutes until tender. 02. In a blender, combine the peas, heavy cream, milk, garlic, and butter. Blend until smooth. 03. Add salt, pepper, and fresh mint leaves to taste. Set aside. 04. Make the candied small brown tuber mashua cubes (Tropaeolum tuberosum) with goat cheese. In a pan, heat butter and olive oil over medium heat. Add the cubes and cook until golden brown, around 10 to 15 minutes. Season with garlic, salt, black pepper, and fine herbs. Stir well, then finish by adding crumbled goat cheese on top. Set aside. 05. Start preparing the parmesan potato rösti. Grate the potatoes and remove excess water by pressing with a towel. In a bowl, mix the grated potatoes with parmesan, garlic powder, salt, pepper, and herbs. 06. Heat olive oil and butter in a pan. Form small patties with the potato mixture and cook until golden and crispy on both sides. Set rösti aside. 07. Season the beef tenderloin with salt and pepper. In a hot pan, sear the beef with olive oil until browned on all sides. 08. Add butter, garlic, and rosemary to the pan, and baste the beef with the melted butter until it reaches your preferred doneness. 09. Let the meat rest for a few minutes before slicing. 10. Add the rösti and candied cubes with goat’s cheese to the sliced beef and top with the pea sauce.

Global Meat Classics | Tastes That Cross Borders

Hot Honey Pineapple Chicken- Fried Lamb Chops by Jasmine Chapple From TP in the USA

INGREDIENTS

For the sauce: • 1 bottle Fischer & Wieser Roasted Pineapple Habanero Sauce (or crushed pineapple glaze) • ½ bottle Mike's Hot Honey

For the drink: • Half a bottle of red wine • Cranberry juice • 3 blood orange cloves • 3 green apple crisp slices • Pomegranate seeds • 1 pint of Grand Marnier • 2 cinnamon sticks • 3 stems of rosemary For potatoes: • Garlic powder • Onion powder • Dan-O's All-Purpose Seasoning • Dan-O's Cheese Seasoning • Dan-O's Spicy Seasoning • Smoked paprika • 1 bag Tillamook mozzarella • 1 bag Tillamook sharp cheddar • A cup of smoked gouda • A block of Velveeta cheese • 1 block of cream cheese • 2 cups heavy whipping cream • 5 russet potatoes, sliced • 1 onion, sliced For lamb:

HOW TO PREPARE

01. Preheat oven to 375°F. 02. Slice potatoes and an onion. 03. Add garlic powder, onion powder, Dan-O's All-Purpose Seasoning, Dan-O's Cheese Seasoning, Dan-O's Spicy Seasoning, and smoked paprika. 04. Add 4 cups of heavy whipping cream, Tillamook mozzarella, Tillamook sharp cheddar, a cup of smoked Gouda, half a block of Velveeta cheese, and a block of cream cheese. 05. Stir until cheese melts, add potatoes and onions, and cook for 40 minutes. 06. Top with shredded cheese and return to the oven under the broiler for 4 minutes (until the top is crispy). 07. Preheat vegetables in a pot with oil at 350°F. 08. Base the lamb with mustard. 09. Season with garlic powder, onion powder, Dan-O's All-Purpose Seasoning, Dan-O's Cheese Seasoning, Dan-O's Spicy Seasoning, and salt. Then add eggs. 10. Season flour with the same seasoning. Coat the lamb in flour and corn starch. 11. Cook the lamb for 4-5 minutes. 12. Mix a bottle of Fischer & Wieser Roasted Pineapple Habanero Sauce (or crushed pineapple glaze) with half a bottle of Mike's Hot Honey until the liquid blends. 13. Pour on top of lamb chops and toss it around in a large bowl.

• Mustard base • Garlic powder • Onion powder • Dan-O's All-Purpose Seasoning

• Dan-O's Cheese Seasoning • Dan-O's Spicy Seasoning • Salt • 2 eggs • Flour • Corn starch

Global Meat Classics | Tastes That Cross Borders

Ukrainian Potato and Meat Pancakes by Artur Samkov From TP in Poland

INGREDIENTS

HOW TO PREPARE

• 3 medium potatoes • 1 egg • 100 grams flour • A pinch of salt

01. Grate the potatoes finely and mix with the egg, flour, and a pinch of salt. 02. Finely chop the onion and fry in oil until golden brown. 03. In a separate bowl, mix ground beef, ground pork, fried onion, sweet paprika, dried garlic, pepper, salt, and parsley or dill with oil. Spread a thin layer of the potato mixture and fry for about 30 seconds. 04. Add a layer of the meat mixture on top, then cover with another layer of potatoes. 05. Cook covered until golden brown to ensure the filling is well-cooked. 06. Serve with sour cream, and optionally add marinated mushrooms.

• 150 grams ground beef • 100 grams ground pork • 1 onion • Sweet smoked paprika • Dried garlic to taste • Pepper • Salt • Parsley or dill for garnishing • Oil for frying • Sour cream for serving • Optional: marinated mushrooms (for added flavor)

Global Meat Classics | Tastes That Cross Borders

Sticky Chicken by Novi Rezeki From TP in Peru

INGREDIENTS

HOW TO PREPARE

For the chicken: • 2 boneless chicken thighs, cut in chunks • ½ teaspoon salt • ½ teaspoon black pepper • 1 tablespoon minced ginger • 2 tablespoon cooking wine • Potato starch or corn starch to coat • Vegetable oil to fry For the garnish: • Sesame seeds • Green onions For the sauce: • 1 tablespoon gochujang • 1 tablespoon ketchup • 2 tablespoons soy sauce • 2 cloves garlic, peeled and minced paste (add more if you like it spicy) • 1 teaspoon ginger, minced • 1 tablespoon sesame oil • 1 tablespoon honey (add more if you like it sweet)

01. Mix chicken with seasonings and cover in starch. 02. Fry in hot oil for 7 to 8 minutes. 03. Shake off, let sit, then fry for another 12 to 15 minutes. 04. Coat in seasoning sauce. 05. Sprinkle sesame seeds and green onions over top. 06. Serve immediately. This dish is best served with beer.

Global Meat Classics | Tastes That Cross Borders

Chicken Satay by Selvia Darmayanti

From TP in Greece

INGREDIENTS

HOW TO PREPARE

For the sauce: • 250 grams salted peanuts • 1 onion • 1 garlic • 1 chili (optional) • Water • Salt • Pepper • 1 teaspoon brown sugar • 2 teaspoons dark soy sauce • 2 kaffir lime leaves Additional ingredients for topping: • Cucumber, cut in small pieces • Peppers, cut in small pieces • Lemon slice For the skewers: • Wooden sticks (soaked in water to avoid them getting burned when grilling) • 2 boneless chicken thighs, cut in small pieces • ½ teaspoon salt • ½ teaspoon pepper • 1 teaspoon dark soy sauce • ½ teaspoon corn flour

01. Put peanuts, garlic, onion, chili, and water in a blender or hand blender until they are all mixed. Set aside. 02. Put chicken thighs, salt, pepper, dark soy sauce, and corn flour in a bowl. Mix them all well, put them in the wooden sticks, and set aside for at least 30 minutes. 03. While the chicken is marinated, cook the peanut sauce. 04. Put the blended sauce into a pan, add salt and pepper to taste, and dark soy sauce. Mix them well until they are cooked. If it is too thick, you may add water too. 05. Add kaffir lime leaves, and set aside. 06. Grill the chicken until ready. 07. Plate. First the peanut sauce, then the chicken skewers, then add cucumbers peppers and lemon as toppings. Squeeze the lemon before you eat, as it will upgrade the flavor of your chicken satay (sate ayam).

Global Meat Classics | Tastes That Cross Borders

Barbecue by Ivan Gomez

From TP in Colombia

INGREDIENTS

HOW TO PREPARE

• 3 picanha steaks weighing 1.5 kilograms each • 4 packages of chorizo paisa • 4 packages of black pudding • 2 racks of pork ribs of 2 kilograms • 2 kilograms of barrel bacon • 5 pounds purple potato • 500 grams cream cheese • 2 packages of chives • 4 onions • 8 hass avocados • 1 small jar of chili pepper • 1 packet of coriander • 4 large bell peppers • 1 pound sugar • 4 long garlic bread baguettes • 4 bottles of 2.5-liter soda • 2 packs of large disposable plates • 2 12-ounce cups • 1 packet of organic charcoal

01. Thaw the picanha steak, preferably 8 hours before serving. 02. Marinate the bacon and pork ribs. 03. Cut the chorizo and the black pudding. 04. Make the sides. Wash the fruits and vegetables, then chop. 05. Make the deeps and guacamole. 06. Once we have completed the previous steps and set the ingredients on the table, we can proceed grilling. Consider the timing for each one: Chorizos and black pudding: 15-20 minutes Pork cracklings: 1 hour Pork ribs: 1.5 hours Picanha steak: 2.5 hours Potatoes: 40 minutes Sides: 30 minutes 07. Serve after grilling.

Global Meat Classics | Tastes That Cross Borders

Beef Stroganoff by Gabriel Gouveia

From TP in Brazil

INGREDIENTS

HOW TO PREPARE

• 400 grams filet mignon, cut into thin strips • 2 medium potatoes, peeled and cut into cubes (leave aside in a bowl of water to remove the starch) mushrooms. Do not discard the pickling water. • 2 boxes heavy cream/table cream • 320 grams of ketchup • 300 grams sliced • Cognac and dry white wine • 50 grams unsalted butter • Salt to taste

01. In a saucepan over medium heat, add the butter. 02. When completely melted, add the strips of filet mignon and season with salt to taste. Sauté well. 03. When the meat is golden and has started to release its juices, cover the pan and let it cook for 3 minutes. 04. Remove the meat juices and set aside. 05. Add ½ cup of brandy to the meat. Using a long match, carefully flambé, stirring slowly. 06. When the flames go out, add ketchup and the mushrooms along with their pickling liquid. 07. Then, add ⅓ cup of dry white wine and mix well. 08. Return the reserved meat juices to the pan, mix everything, and cover, allowing the sauce to thicken. 09. In the meantime, prepare the French fries. Drain and dry the diced potatoes well. 10. Fry them twice to ensure they are crispy. 11. After frying, drain excess oil and place them in a bowl, seasoning with salt to taste. 12. With the potatoes ready, return to the stroganoff. The sauce is thickened and almost finished. 13. Add the chilled cream and mix with gentle, circular movements to incorporate. Be careful not to mix too vigorously to avoid curdling.

Global Meat Classics | Tastes That Cross Borders

Water Farofa by Jonas Vitale Cruz

From TP in Brazil

INGREDIENTS

HOW TO PREPARE

• 50 grams pork shoulder, chopped • 50 grams Portuguese sausage, chopped • 50 grams Calabrian sausage, chopped • 50 grams bacon, chopped • ½ cup green bell pepper, chopped • ½ red onion, chopped • 2 cloves garlic, sliced • 1 ½ tablespoons clarified butter • 1 cup water • 2 cups manioc flour (cassava flour) • ½ cup chopped tomato • Chopped parsley, green onions, and salt to taste

01. Sauté the pork shoulder, sausages, and bacon. 02. Add the clarified butter, bell pepper, garlic, and onion, and sauté everything until golden. 03. Turn off the heat. Add the tomato and water. 04. Scrape the bottom of the pan and add the flour. 05. Mix well and finish with salt, green onions, and parsley to taste.

Global Meat Classics | Tastes That Cross Borders

Steak, Shrimp, and Broccoli- loaded Potatoes by G´Maan Ashe Hodges From TP in the USA

INGREDIENTS

HOW TO PREPARE

01. Clean potatoes. 02. Rub them down with olive oil, salt, and pepper. 03. Cover with aluminum foil and bake for 1 hour at 400°F. 04. Clean and devein shrimp. Season it with paprika, salt, pepper, garlic, Old Bay, and Cajun seafood seasoning. Set aside. 05. Melt butter in a skillet and cook shrimp for about 3 minutes on each side. 06. Cook the marinated steak to your preferred temperature. Add thyme and butter for flavor. When finished, set aside to rest, then slice. 07. Take potatoes out of the oven and carve out the middle. 08. Mash potatoes, and add heavy whipping cream, butter, garlic, herb seasoning to taste, and sour cream. 09. Make a cheese sauce by using milk and chipotle Gouda cheese. You can use whatever cheese you like. 10. Assemble. Get mashed potatoes and stuff them back in the carved baked potatoes and top with steamed broccoli, juicy steak, shrimp, and creamy cheese sauce.

• 3 russet potatoes • 1 pound shrimp • 2 ribeye steaks • 1 cup of heavy whipping cream • Milk • 1 ½ cup of chipotle gouda cheese • 1 tablespoon of butter • 1 tablespoon of sour cream

• A crown of broccoli • Old Bay seasoning

Global Meat Classics | Tastes That Cross Borders

Pumpkin and Bacon Risotto by Maruska Guagliardo From TP in Portugal

INGREDIENTS

HOW TO PREPARE

• 500 grams pumpkin • 125 grams bacon • 350 grams Arborio or Carnaroli rice • 1 liter hot broth • 1 large white onion • 1 carrot • 1-2 celery stalks • 30-50 grams butter, depending on taste • Parsley for garnishing • 50-100 grams parmesan cheese

01. Prepare a vegetable broth with celery, carrot, and ½ white onion in about 1 liter of water. 02. Cut the pumpkin in half, remove the seeds, and slice it. Season with salt and thyme, then roast at 180°C for 30 minutes. 03. Cook the bacon in some oil until crispy, then set aside on paper towels. 04. Blend the roasted pumpkin into a smooth purée. Add a little broth if necessary. 05. Sauté the other half of the onion in oil, add the rice and toast it. When it's too hot to touch, deglaze with white wine. 06. Once the wine has evaporated and you no longer smell the alcohol, add the broth, two ladles at a time. The rice should "risottare," meaning it absorbs the liquid before you add more, releasing its starch for creaminess. 07. Halfway through cooking, add the pumpkin purée, continuing to add broth to keep the rice from drying out. The risotto will become nice and creamy. 08. Finish by stirring in butter and grated parmesan. 09. Garnish with parsley and add the crispy bacon. (For a vegetarian version, substitute with toasted nuts like walnuts or almonds).

Global Meat Classics | Tastes That Cross Borders

Stir-Fried Chicken by Monika Cieslinska From TP in Greece

INGREDIENTS

HOW TO PREPARE

For the chicken: • 600 grams chicken breast/ thigh, cut into strips • 2 garlic cloves, sliced • 1 tablespoon white flour • 1 tablespoon curry or curcumin • 1 glass wine (white or red) • 3 tablespoons mustard • 1 lemon, squeezed • Salt and black pepper to taste • Fresh parsley, chopped (for garnishing) • 2 tablespoons honey • 5 tablespoons olive oil • 1 red sweet long pepper, sliced • 1 green sweet long pepper, sliced • 1 onion, sliced For the salad: • 1 cucumber, sliced • 4 ripe tomatoes, cut into wedges • 1 small red onion, sliced • 10-15 olives • 1 green bell pepper, sliced into rings • 2 tablespoons capers (optional) • Salt and black pepper to taste • 250 grams feta cheese • 1 teaspoon dried oregano • 5 tablespoons extra virgin olive oil • 1 tablespoon red wine vinegar

01. Heat 2 tablespoons of oil in a pan. Add sautéed peppers and onion and stir for 3-4 minutes. Set aside. 02. Add 3 tablespoons oil to the same pan and sauté chicken until browned. 03. Sprinkle with flour, curry, salt, and pepper. 04. Pour in wine and simmer for 2-3 minutes. 05. Add mustard and honey. Stir and cook for another 2-3 minutes. 06. Add lemon juice, peppers, and onion. Cook for 1-2 minutes. 07. Remove from heat, sprinkle with parsley. 08. Add cucumber, tomatoes, onion, olives, and bell pepper to a bowl. 09. Sprinkle with capers (optional), salt, pepper, and oregano. 10. Top with feta cheese and drizzle with olive oil and vinegar. 11. Serve with rice, pita, or potatoes.

Global Meat Classics | Tastes That Cross Borders

Sinigang Paella by Adrian David

From TP in the Philippines

INGREDIENTS

HOW TO PREPARE

• 250 grams water spinach • 200 grams diced taro • 1 taro, thinly sliced, for garnishing • 250 grams eggplant, sliced • 200 grams onions, sliced • 350 grams tomatoes, sliced • 150 grams string beans, cut • 350 grams tamarind • 4 pieces green chilis • 100 grams tomatoes, diced • 100 grams onions, diced • 1 kilogram pork • 1 kilogram Calasparra rice • 1 gram saffron • 4 tablespoons fish sauce • 1 tablespoon salt

01. Heat a cup of olive oil in a large pot. Sauté the sliced onions and tomatoes. 02. In another pot, boil water and add tamarind until it softens. 03. While waiting for the tamarind, add the pork to the large pot and pour in 4 liters of water. Once the tamarind is soft, mash it and mix the juice into the large pot. 04. Add the diced taro, cut string beans, and green chilis. Cover and simmer for 30 minutes or more, depending on the pork’s quality. 05. After 30 minutes, remove the pork and set it aside. Add sliced eggplant, 4 tablespoons of fish sauce, and 1 tablespoon of salt to the pot. Strain the vegetables and set aside for garnishing. Turn off the heat. 06. Slice the pork into three pieces. Trim and slice some pork for later sautéing. 07. In a paellera, heat a cup of olive oil. Sauté the diced onions and tomatoes, then add the trimmed pork slices. 08. Once the pork is golden brown, add 1 kilo of Calasparra rice. If unavailable, use Arborio rice. 09. Mix until the rice becomes translucent. Add 2 liters of sinigang broth, pour to the paellera handle level, and add saffron. Cover with aluminum foil and cook over low heat for 15-20 minutes. 10. While the paella is cooking, deep fry the pork until semi-golden brown, let it rest for 10 minutes, then double fry until golden brown. Also, deep fry the thinly sliced taro until crispy. 11. In the last 5 minutes, add the water spinach to the paella, then cover and complete the 20 minutes of cooking. 12. Once done, garnish with the vegetables and deep- fried pork.

Global Meat Classics | Tastes That Cross Borders

Lumpiang Shanghai by Janice Antonio From TP in the Philippines

INGREDIENTS

HOW TO PREPARE

• 700 grams ground pork • 1 medium carrot, finely diced • 1 onion, finely diced • 1 clove garlic, finely diced • 2 eggs • 2 tablespoons oyster sauce • Salt and pepper, to taste • 1 tablespoon seasoning • Spring onions • 1 pack lumpia wrapper • Oil for frying • Sweet and sour sauce, for dipping

01. In a bowl, combine ground pork, carrots, spring onion, garlic, onion, eggs, seasoning, oyster sauce, salt, and pepper. Mix well. 02. Put 1 tablespoon of the mixture per lumpia wrapper. 03. Preheat oil and fry lumpia until golden brown. 04. Serve hot with sweet chili sauce.

Global Meat Classics | Tastes That Cross Borders

Chicken Pie by Staci Lindsay

From TP in the USA

INGREDIENTS

HOW TO PREPARE

• 4 cans of herbal cream of chicken • 4 cans of mixed vegetables, any kind • 1 can of diced potatoes • 1 can of corn • 2 boxes of pie shells • ½ tablespoon salt and pepper • 1 egg • 1 rotisserie chicken and/or chicken breast that you can boil • Salt and garlic seasoning

01. Preheat oven to 425°F. 02. Put all contents of cans in a bowl, mix it up, then let it set to soak in all the flavor. 03. Debone rotisserie chicken and shred. Add it to the mix. 04. Next, start opening your pie shells and placing them into 2 separate pie pans. Do not forget to oil the bottom of the pie pan (you don't need a lot). 05. Once you have laid both bottom crusts in your pans, go to your mixed ingredients and add salt and pepper. Stir. Place mixture into the pie bottoms. 06. Place the pie toppers on the pie and pinch the sides so the bottom and top layers seal it all in. Use a straight-edged knife to create your own design. 07. Make sure that you crack an egg and wash the top of the pie with the egg to get that nice golden look. 08. Put aluminum foil on the top of your pies for the first 25 minutes in the oven. 09. Take it off and let the pies brown for another 10 minutes. Take the pies out, let them sit for about 10 minutes, and serve. This meal takes about an hour, sometimes a little less if you prep ahead.

Breakfast From Around the World | Tastes That Cross Borders

Global Meat Classics | Tastes That Cross Borders

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