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MagazineTetr
a P
ak
102
102
Tetra Pak 2013
© 2
013.
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Tetra Pak, ,PROTECTS WHAT’S GOOD, Tetra Brik, Tetra Classic, Tetra Evero, Tetra Fino,Tetra Gemina, Tetra Prisma, Tetra Recart, Tetra Rex, Tetra Top, and Tetra Wedge are some of the trademarks belonging to the Tetra Pak Group.
www.tetrapak.com
Theme: What’s on the menu?
No.
2013
Arabia Tetra Pak Manufacturing Ltd Lot 88-103, Phase 3, Jcci, Warehouse City21413 Jeddah, Saudi Arabia Tel +966-2 635 1515Argentina and Uruguay Tetra Pak SRL Uruguay 2887, Victoria B1644HJI, Pcia de Buenos AiresTel +54 11 4725 7600Australia Tetra Pak Marketing Pty Ltd2A Hill Road, Homebush Bay, N.S.W. 2127Tel +61-2 8719 7300Austria Tetra Pak Mid EuropeAm Euro Platz 2, 1120 WienTel +43 1 897 2200 Balkans Tetra Pak Production d.o.o. Beograd Milutina Milankovica 11b, 11070 Belgrade, SerbiaTel +381-11 2017 333Baltic States Tetra Pak Baltic StatesK. Ulmana gatve 86 f. Riga, Latvia Tel +371-760 2000 Belgium Tetra Pak Belgium NV/SAA.Gossetlaan 28A Bus 1, 1702 Groot Bijgaarden Tel +32-2467 6811 Brazil and Paraguay Tetra Pak LtdaAv.das Nações Unidas,4777– 10° andar Ed.Villa-Lobos – Alto de Pinheiros05477-000 São Paulo, SPTel +55-11 5501 3200Canada Tetra Pak Canada Inc. 1610-16th Ave, Richmond Hill, Ontario L4B 4N6 Tel +1-905 780 6030Central America and Caribbean Tetra Pak S.A.Ave. Samuel Lewis y Calle 55 Obarrio Edificio Plaza Globus, piso 7,Panama Tel +507 2085800Central Asia Tetra Pak Kazakhstan Ltd22 Zenkov Street, 050010 Almaty, KazakhstanTel +7 727 259 84 00Chile Tetra Pak de Chile Ltda Av El Bosque Sur 130, Piso 8 Las Condes, 676 0435 SantiagoTel +56 2 940 7000China (PR) Tetra Pak China Ltd 29th fl, CITIC Sq, 1168 Nanjing Xi Lu, Shanghai 200041Tel +8621-3217 4688Colombia and Ecuador Tetra Pak Ltda World Trade Center, Calle 100 No 8A-55, Torre C, Oficina 209, Bogota Tel +57-1 628 3630Czech and Slovak RepublicsTetra Pak Poland & Danube Nova cesta 17, 140 21 Praha 4 Tel +420-2 6100 7111 East Mediterranean Tetra Pak East Med.Mkalles 691 Centre, Beiruth, LebanonTel +961-1-693 777 Egypt Tetra Pak Egypt Ltd Block 72 City Center 3rd Floor, fromTeseen St. Beside Banking Center, New Cairo Tel +2 02 26160180 Finland Tetra Pak Oy Meijeritie 2, 00370 HelsinkiTel +358-207633611 France Tetra Pak France420, rue d’Estienne d’Orves,92705 Colombes Cedex Tel +33-1 56 47 5000Germany Tetra Pak Mid Europe Frankfurter Strasse 79-81, 65233 Hochheim Tel +49-6146 590 Tetra Pak Processing GmbHSenefelder - Ring 27, 21465 Reinbek Tel +49-40 600 910, Greece Tetra Pak Hellas SA Kifissias 56 & Delfon 15125 Marousi, Athens Tel +30-210 616 7500
TETRA PAK PROCESSING AND PACKAGING SYSTEMS ARE MARKETED BY, AMONG OTHERS
Hungary Tetra Pak Poland & Danube P O Box 200, Industrial Site 2041 Budaörs, Hungary Tel +36-23 885 200 India Tetra Pak India Pvt Ltd Global Business Park, Tower C, 5th fl.Mehroli-Gurgaon Rd 122001 Gurgaon, HaryanaTel +91-124 256 5630Indonesia PT Tetra Pak IndonesiaJl. Buncit Raya Kav.100, Lantai 3 Jakarta 12510Tel +62-21 7917 8000Iran Tetra Pak Iran1st fl. Khorshid Bldg.No.1264, Vali Asr Ave.Tehran 1435674173Tel +9821-82 139 000Ireland Tetra Pak Ireland Ltd 5th Floor, 1 Tuansgate, Belgard Square East,Tallaght, Dublin 24Tel +353-1 467 8000Italy Tetra Pak Italiana SpA Viale della Resistenza 56/A, 42048 Rubiera (RE)Tel +39-0522 263 411Tetra Pak Food Engineering SpAVia Saragat N. 4, 20054 Nova Milanese (MI)Tel +39-0362 4951Japan Nihon Tetra Pak K.K. Kioicho Fukudaya Bldg. 6-12, Kioicho, Chiyoda-ku, Tokyo 102-8544Tel +81-3-5211 2111Kenya and East Africa Tetra Pak (Kenya) LtdP O Box 78340, Nairobi Tel +254 20 6909 000 Korea Tetra Pak Ltd 7F Ansung Tower, 737-35 Hannan-dongYongsan-gu, 140-895 Seoul, South KoreaTel +82-2 799 2302 Malaysia and Singapore Tetra Pak (Malaysia) Sdn Bhd1201 Level 12 Uptown 2, No.2 Jalan SS21/37 Damansara Uptown, 47400 Petaling Jaya, Selangor Darul EhsanTel +603 7724 7000Mexico Tetra Pak SA de CV Av.Ejército Nacional 843-B, Antara Polanco, Torre Paseo, Acceso A-Piso 2, Col.Granada,Del.Miguel Hidalgo, C.P.11520 México, D.F.Tel +52-55 2122 8700 Netherlands Tetra Pak B.V.Oostelijke Randweg 48 4782 PZ MoerdijkTel +31-168 386500 Tetra Pak Processing Systems BVHoofdveste 18, 3992 DG HoutenTel +31-305 349 999New Zealand Tetra Pak New Zealand Ltd Level 1, Tetra Pak Building, Waikato Innovation Park, Ruakura Lane, Hamilton 3214Tel +64 7 8591442North Africa Tetra Pak Maghreb 69 rue Othmane Ibnou Affane 3ème etage,20000 Casablanca, MoroccoTel +212 2248 8150Norway Tetra Pak AS P.O.Box 477, 1327 LysakerTel +47-67 83 30 00 Pakistan Tetra Pak Pakistan Ltd 316 - Upper Mall, Lahore 54000Tel +92-42 5710070-77Peru and Bolivia Tetra Pak SA (Perú)Av Victor A.Belaúnde 147 Centro Empresarial Edif. Real Seis Ofic. 403 Lima 27Tel +51 1 212 1060Philippines Tetra Pak Philippines Inc7/F Net One Center 26 St.Cnr. Third Ave Crescent Park W Distr Bonifacio Global City Taguig 1634, Metro Manila Tel +632 976 3400
Poland Tetra Pak Poland & Danube Osmánska 14, 02-823 WarsawTel +48-22 5434 000 Portugal Tetra Pak Ibéria Av do Forte 12, 2790-072 CarnaxideTel +351-21 416 5600Romania Tetra Pak Romania S.R.L.1A, Ion Ionescu de la Brad St., Baneasa Airport tower, 3rd fl. BUCHAREST 1, Tel: +40 316206886Russia and Belarus Tetra Pak A/O8, Wilhelm Pieck str, 129226 MoscowTel +7-095 787 8000Slovenia, Croatia and Albania Tetra Pak d.o.o.Spruha 36, Trzin, 1236 Ljubljana, Slovenia Tel +386-1 5304 200South Africa Tetra Pak South Africa (Pty) Ltd 100 Electron Avenue, Isando, Gauteng 1600Tel +27-11 570 3000Spain Tetra Pak Ibéria Latón, 8 (Poligono Finanzauto) 28500 Arganda del Rey (Madrid)Tel +34-91 876 9500 Sweden and Denmark Tetra Pak Sweden AB Ruben Rausings gata, 221 86 LundTel: +46 46 36 10 00Switzerland Tetra Pak Mid EuropeEuropastrasse 30, 8152 Glattbrugg Tel +41-44 804 6600Taiwan Tetra Pak Taiwan Ltd 4, Wen Ming 3rd Street, Lin Kou Ind. Park 3,Taoyuan 333 Tel +886-3 328 3111 Thailand Tetra Pak (Thailand) Ltd 1042 Soi Sukhumvit 66/1, Sukhumvit RoadBangchak, Bangkok 10260 Tel +66-2 704 3000 Turkey Tetra Pak AS Buyukdere Cad. Nurol Plaza.No: 255 A-Blok Kat:10, 34398 Maslak-Istanbul Tel +90-212 444 68 78 Ukraine Tetra Pak Ukraine Mezhigirska ul.82, 04080 Kiev 80 Tel +380-44 230 3939United Arab Emirates Tetra Pak Gulf Jebel Ali Free Zone, S-10107 South Zone, DubaiTel +971-4 8811222United Kingdom Tetra Pak LtdBedwell Rd., Cross Lanes, Wrexham LL13 0UTTel +44-870 442 6000Tetra Pak Processing UK LtdSwan House, Peregrine Business ParkGomm Road, High Wycombe HP13 7DLTel +44 870 442 6400USA Tetra Pak Inc101 Corporate Woods Parkway,Vernon Hills, IL 60061Tel +1-847 955 6000Venezuela Tetra Pak C.A. Ave Francisco de Miranda Edif Torre KPMG piso 7, Chacao Caracas 1060Tel +58-212 277 71 00 West Africa Tetra Pak West Africa Ltd 2 IPM AvenueAlausa Ikeja, Lagos, NigeriaTel +234-1 448 23390Vietnam Tetra Pak Vietnam235 Dong Khoi Str Metropolitan Bldg 14th fl District 1, Ho Chi Minh City Tel +84- 8 3825 71 00
Tetra Pak Magazine No.102 2013, ISSN 0346-3044. The Tetra Pak Group’s International Company Magazine is produced in Sweden and issued twice per year. The magazine is distributed to more than 150 countries and is available in Chinese, English, Finnish, French, German, Portuguese, Spanish, Swedish and selected issues in Japanese. Publisher: Christopher Huntley. Editor: Berit Schannong. Editorial board: Khaled Ismail, Berit Schannong, Paul Wharton, Rolf Viberg. Produced by: Tetra Pak International, Ruben Rausings gata, 221 86 Lund, Sweden. Tel +46 46 362948, E-mail [email protected] . Graphic design: Wahlgren & Hansson, Malmö, Sweden, www.woh.se. Cover: P Svärd/First Flight Communication, Malmö, Sweden. Translation: CBG-Konsult, Sundbyberg, Sweden / Bill Taylor, Thames Ditton, UK. Paper Cover: Arctic paper/Amber Graphic, 240 g. Paper Body: Arctic paper/Amber Graphic, 120 g. Print: ExaktaPrinting Malmö, Sweden. ISO 14001 and FSC Certificates.
AfricaDoro Wat, chicken stew from Ethiopia 8 Efo-riro, a Yoruba dish from Nigeria 46
Middle EastSütlaç, rice pudding from Turkey 35White beans with lamb from Turkey 12
EuropeLentils with chorizo from Spain 16 Greek Moussaka 17Pie with cheese and wild garlic from Romania 37Semolina Pudding from Romania 47Borscht, Russian beetroot soup 47Traditional Polish salad with mayonnaise 46
Latin AmericaPastel de Elote, corn-cake from Mexico 47Patagonian dessert from Chile 20Carrero, meat stew from Argentina 46
AsiaTom Yum Kung Nam Khon from Thailand 24Chicken Soup from China 45
OceaniaLamingtons from Australia 41 Pavlova cake from New Zealand 27
North AmericaAmerican Hamburger with coleslaw 29Hearty Canadian Pancakes 30
The Magazine includes the following recipes:
7
10 14
282218
2 What's on the menu?
7 African cuisine
10 Middle Eastern cuisine
14 European cuisine
18 Latin American cuisine
22 Asian cuisine
26 Oceanian cuisine
28 North American cuisine
32 A meal is much more than just food
34 Breakfast sets the tone for the rest of the day
36 Lunch– focus of the middle of the day
40 Snacks between meals: calming hunger pangs
42 Dinner is not just a meal
Contents no.102
1TETRA PAK Magazine
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Before going shopping we have usually written out a shopping list and decided what we will have for our main meal. However what they find in the shops often persuades people to change their plans.
Our food and eating habits
show what we are–or what
we would like to be. Food
expresses our values and aims and the
current trends. Food varies according
to the individual and is an important
part in forming our identity. What we
put on our plate is, in most cases, what
we stand for and feel passionate about.
What's on the menu?
A food culture is never definitive but
changes constantly, whatever our in-
heritance and traditions. It is affected
by its surroundings, by international
influences and by developments in the
food industry.
2 TETRA PAK Magazine
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Every one of us eats about 175,000 meals
during our 80 years of normal life expectancy,
if you include breakfast, lunch and dinner and
three snacks. Each meal is a reflection of our
society and our culture.
In this edition of our Tetra Pak Magazine
we wish to highlight how people around
the world eat and drink at different
times of the day. By so doing we hope
to inspire our customers to undertake
new product ideas and consumers to buy
something different in the supermarket,
and all of us to try out new ingredients
and dishes that might seem strange to us
but are everyday food for many others.
3TETRA PAK Magazine
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Taste the worldA food culture can be specific to an
age, a part of the world, a country, a
region, an ethnic or a social group.
The factors that create a food culture
are not only the availability of raw
materials, the conditions that decide
how and what can be produced, food
preparation techniques, traditions and
religious dietary laws, but ideas about
what is healthy, trendy, convenient or
desirable in some other way–and the
opposite way round.
How raw materials and food spread
from their places of origin to new
areas has influenced food cultures
throughout the ages. That is why we
have dishes that are marketed as au-
thentic food products from a particular
region although they actually originate
from somewhere entirely different.
Swedish meatballs, for example, were
developed in Turkey, where they are
called keftas. Aussie meat pie has its
origins in a typically British meat pie
and is topped with an “Australian”
sauce that the rest of the world calls
ketchup. Austria's Wiener Schnitzel is
said to originate in Milan in Italy, while
Apfelstrudel is believed to have come
from Turkey via Hungary.
A food culture is like a tube which is constantly being filled with something new
at one end while at the other, part of its contents are being continually removed.
The global food trade brings new and exciting products to the shelves of the
world's supermarkets, which means that people who move to another country
can take their food culture with them.
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Food and cooking are not just for filling
our stomachs. By using our imagination
and our senses, food can also transport
us for a while to a totally different world.
Be daring and try out a new dish in your kitchenIt is natural for us to be suspicious
about new foods. Stone Age man
had the best chances of surviving if
he or she was careful. Our habits and
preferences become established early
in our lives and family and friends have
a great influence on our food choices.
Safety and social roots make it difficult
to change our eating habits, but we
also grow bored if we eat the same
food too often. Most adults feel a need
for food and drink that is different,
innovative, inspiring or unusual. The
whole world is represented on our
supermarket shelves, so take a risk and
try out new dishes or practise your skills
in combining new ingredients.
5TETRA PAK Magazine
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a moroccan tagineA tagine (tajine) is cooked in a glazed earthenware pot with a conical lid that is used in North Africa to make different kinds of ragoût. These may be made from lamb, poultry or fish with olives, apples, pears, raisins, nuts, citrus fruit and spices, which are left to cook slowly at a low temperature. The shape of the lid means that the steam drops back into the food, resulting in tender meat and a tasty sauce. The tagine is taken straight from the heat to the table, so that the food is still cooking when served.
6 TETRA PAK Magazine
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ixutensil. These pots should preferably
be allowed to simmer for a good long
time–slow food is an old-established
concept in the continent of Africa!
The kind of food that is best known
outside Africa is the spicy cuisine with
an Arabic influence of the countries
around the Mediterranean. Morocco's
steaming piles of couscous with their
taste of cumin, ginger, coriander, cinna-
mon and saffron are now world-famous.
In West Africa the basic ingredients
are traditionally rice, maize, cassava,
yams and plantain (also called the
Former colonial powers have left their
mark on the food cultures of many
African countries and because of this
it is difficult to put a finger on anything
that is specifically African. Perhaps
its main characteristic is its diversity
and that traditional dishes are easy to
prepare, even for large numbers. Stews
are among the favourites, whether they
are made from fish, meat, poultry or
vegetables. In South Africa a three-leg-
ged cast iron pot known as a potjie
does service both on the grill and
over an open fire, while in the north it
might be a tagine, an earthenware pot
with a conical lid that is the standard
food banana). Also common are vari-
ous kinds of porridge made from yam,
sweet potatoes and vegetables, as
well as stews flavoured with piri-piri, a
hot chilli introduced into Africa by the
Portuguese, who brought it from Latin
America. (Piri-piri means "pepper-pep-
per" in Swahili.)
Plantains are an important basic ingre-
dient in Central Africa too, as is the
root vegetable cassava, which is used in
meat stews, frequently in combination
with groundnuts, okra and ginger.
Food from all over the world cooks in the same pot
aFRICan CuIsIne
Plantains are used as a vegetable in the cooking of many countries. The pulp is denser and has lower sugar content than that of the dessert banana.
Cassava is a basic food for more than 500 million people in the world.
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The East African countries of Ethi-
opia and Eritrea are renowned for their
food cultures. In Ethiopia spicy stews
are popular and are made from both
vegetables and meat, for instance the
chicken dish Doro Wat. A major ele-
ment of their cuisine is the hot spice
mixture berbere, which includes chilli,
garlic and cumin. Dishes are often
served on a large flatbread made from
sourdough and people break off pieces
of this and use them as "cutlery".
Doro Wat, chicken stew from Ethiopia
Ingredients
½ chicken or 2 chicken fillets in pieces2 tbsp unsalted butter 1 tbsp berbere½ tbsp cardamom, ground2 big yellow onions, chopped3 cloves of garlic, crushed1 tbsp ginger, peeled and chopped2 hard-boiled eggs1.5 cup water (400 ml)1 lime or lemon Salt, black pepper, cayenne pepper, paprika
Preparation
Rinse chicken pieces and mix them with salt and juice from lemon or lime in a bowl and set aside for one hour.
Fry the chopped onion gently in a pot without oil on medium heat. Stir until onion is light brown. Add butter, garlic, ginger, cardamom, berbere and black pepper and stir for a few minutes.
Season with cayenne and paprika powder. Add water and chicken, cover and simmer for 20 minutes until chicken is ready. Add the boiled eggs, salt to taste and heat for 5 minutes.Serve with Ethiopian injera flatbread or with rice.
In southern Africa the food traditions
of the original population are mixed
with those from other nations who
have passed through the country dur-
ing its history. South African cooking
has become known as a cuisine with
tastes from every continent. Cape
Malay cuisine, for example, results
from the meeting between Europe
and Asia brought about by the Dutch
explorers of the East Indies en route to
and from the Moluccas in present-day
Indonesia.
Okra is a plant whose fruit is a pod or capsule containing a large number of seeds, and which belongs to the mallow family. It can be eaten raw or cooked and be used to thicken sauces.
Milk in Tetra Pak packages has been sold in Kenya since the 1950’s.
A flatbread made from sourdough is used as "cutlery".
Bobotjie is a national dish of South Africa made from minced meat and dried fruit and spiced with curry and mango chutney, and often served with a baked egg-based topping.
8 TETRA PAK Magazine
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• In ancient Iraq (Mesopotamia) there were already civilisations with a lot of culinary knowledge. Recipes have been found on 10,000-year-old clay tablets for food that was prepared in the temples for religious festivals.
• Archestratus was a Greek who lived in Sicily 2,350 years ago. He could be described as the world's first food journalist since he travelled around the Mediterranean eating, drinking and observing.
• Probably the oldest “cookbook” in the western world is De re coquinaria (On the subject of cooking) from the early 5th century. It is a collection of Roman recipes divided into ten sections in a way that resembles a modern cookbook.
• The world's oldest printed cookbook is thought to be De honesta voluptate (On honourable pleasure and health) which was signed by the Pope's librarian, Bartolomeo Platina and published in Venice in 1474.
the first cookbooks
aseptic packaging–no preservatives, no chemicals
Packaging enables us to buy food that was produced in other parts of
the world. Aseptic technology means that sensitive products can be
packaged very safely. Aseptic product processing in combination with
aseptic packaging means that all micro-organisms, that might initiate a
deterioration process in the product, have been removed. This is the best
tested and most reliable technique for long-term food storage without
the use of preservatives or the need for expensive refrigeration. Milk,
juice, soups, sauces, water, olive oil, wine, tea and soya drinks are just
a few examples of foods that are packaged under extremely hygienic
conditions in safe, lightweight aseptic cartons in
order to meet consumers' needs throughout the
world and stimulate their taste buds.
Food for the sensesThe Sapere method was developed in France in 1972.
According to this, our taste experiences are influenced
by senses other than the sense of taste. For example,
our tactile sense plays a big part in how we experience
food and foodstuffs generally. The same product can
taste different if it is cut into irregularly sized pieces or the
temperature varies. What we see has an impact, by the
relationship of a colour to a product's taste, like yellow
for lemons and orange for oranges. The sound of butter
sizzling in a frying pan and a stew bubbling gently makes
us hungry. The smell of food can be experienced as good
or bad, but without smell, food is much less appetising.
Jacques Puisais, the ‘philosopher
of taste’ who developed
the Sapere method, thinks
that our sensory experiences
become impoverished if we
do not try out new foods
and have different taste
experiences.
De honesta voluptate is available in the Cookbook Museum in The Nordic Center of Culinary Arts, Grythyttan, Sweden. (Photo: H. Lundholm)
9TETRA PAK Magazine
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The Middle East is a vaguely defined
region that corresponds to the western
part of Asia. From the point of view
of food culture, it stretches from Iran
in the east to Turkey in the west. Its
common features are the wide variety
of vegetables, herbs, fruit and yoghurt
used in its cooking. Cabbage and vine
leaves, zucchini/courgettes, peppers
and tomatoes are used as "containers"
and filled with varied contents before
being baked in the oven. Lentils, peas
and beans, all rich in protein, are used
in imaginative ways and aubergines are
used as the basis of many dishes. Hum-
mus, a purée made from chickpeas,
is often used to supplement a meal.
Walnuts, pistachios and almonds are
used extensively in main dishes, baking
and desserts. Mezze, that is an array of
small hot and cold dishes and dips, are
encountered throughout the region.
The Saudi Arabian cuisine is very
diverse and inspired by different ethnic
groups. Indian, Pakistani, Turkish,
Lebanese, Indonesian and Moroccan
food are very common. Food staples in-
clude rice, fava beans, lamb and chicken.
Kabsa, rice with chicken or lamb, is very
popular and considered the Saudi Ara-
bian national dish. Beef is not that pop-
ular and pork is forbidden under Islamic
law. Fish consumption is widespread in
coastal areas. The most common spices
are cardamom, cloves, saffron, cinnamon,
cumin, tamarind, sumac and dried limes.
Arabic coffee accompanied with dates is
a famous custom, which is used in both
casual and formal meetings between
friends, family and strangers. Tea is a
popular drink as well.
Common food features are the wide variety of vegetables, herbs, fruit and yoghurt used in Middle Eastern cooking.
A paradise for vegetariansmIDDLe easteRn CuIsIne
10 TETRA PAK Magazine
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Turkish food is known for its aubergine
dishes, kebabs and pilaffs. The tradi-
tional food is lamb or goat, fish, bread
and fruit seasoned with cinnamon,
ginger, cloves, garlic, black pepper,
saffron and lime. Most meals contain a
number of rice dishes and mint. Trad-
itional Turkish coffee, kahwa, is made
using cardamom and is often served
with dates.
According to the Egyptians, the most
important things in life are eating and
drinking well. Even in the time of the
Pharaohs, people were serving fuul
(boiled and mashed fava beans) which
is now Egypt's national dish. Hummus
is a great favourite and beans of all
kinds, chickpeas and lentils are eaten
frequently, while on special occasions
there may be a whole turkey on the
table. Aish, which means life, is a type
of flatbread similar to pitta which forms
part of most meals. Instead of knives
and forks, Egyptians tend to use bread
to scoop up their food.
A paradise for vegetarians
11TETRA PAK Magazine
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Jordanian cuisine is a real cornucopia
of tastes with its lamb, chicken and rice
and abundance of vegetables. Among
the classical dishes are mansaf, heav-
ily spiced lamb cooked in a yoghurt
sauce, maglouba, stew made from
lamb, vegetables and rice turned up-
side down like a cake and served with
yoghurt, and musakhan, a mixture of
chicken, onion and pine nuts covered
with a type of flatbread and baked in
the oven.
White beans with lamb from Turkey
Ingredients
2 cups white beans (500 ml)1 kg bony lamb meat2 medium-sized onions2-3 tbsp olive oil½ tbsp tomato paste½ tbsp red pepper paste 4-5 dried green hot peppers1 tsp salt
Preparation
Night before or early morning: Wash white beans and add to a pot. Fill with water up to 4-5 fingers above beans and bring to boil. Turn cooker off and wait for 6 to 7 hours. Then, boil the beans again in the same water until they soften (if the water is not enough, add some boiled water).
While beans are boiling, chop onions, wash meat and cut in pieces. Pour olive oil into a pan and fry onions and meat for about 5 minutes. Add pastes, hot peppers and boiling water to cover the meat. Boil until meat is soft. Then pour the cooked beans into the pot. If the amount is too much, save some for making white bean salad (swelling rate of beans may vary). Add salt, let it come to the boil again and serve.
Source: B. Alev
Lebanese cuisine includes an abun-
dance of whole grain products, fruits,
vegetables, fresh fish and seafood.
Most often foods are either grilled,
baked or sautéed in olive oil or
seasoned by lemon juice, herbs and
garlic. Vegetables are often eaten
raw, pickled or cooked. The tradition-
al mezze is an array of small dishes
creating lots of colours, flavours,
textures and aromas. Mezze includes
salads, raw vegetables, hummus,
baba ghanouj or moutabal, kebbeh,
sambusak, stuffed grape leaves and of
course the Lebanese saj bread.
Mezze, that is an array of small hot and cold dishes and dips, are encountered throughout the region.
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Why is saffron expensive?The saffron crocus has been cultivated for more than 3,000
years and is used as a spice, colouring and medicine. It is
the world's most expensive spice by weight and is obtained
from the stigmas of the blue saffron crocus, which must
be removed by hand on the same day that the flowers are
picked. The flowers are all blooming simultaneously, so
when the stigmas have been sorted, they must be dried
quickly so that they do not fall apart or go mouldy. It takes
100-200 flowers to produce one gramme of dried saffron.
The most important countries for saffron cultivation are
Iran, Spain, India and Greece. Iran is responsible for around
90 per cent of the world's production. If the harvest is poor
in Iran, the price on the world market rises.
Yoghurt and fermented milk products occurred spontaneously in Central Asia during the Neolithic Age (10,000-2,000 BC), but historians are convinced that yoghurt was also known in the Middle East and India. Turkey is accepted as its land of origin and so it has retained its Turkish name of "yoğurt" in most languages. India's Ayurvedic writings, which are 8,000 years old, emphasise the health benefits of drinking milk, and in contemporary Indian cuisine there are more than 700 different types of yoghurt and cheese products.
Ayran is a mixture of yoghurt, water and salt which is often flavoured with garlic and pepper (the water is sometimes replaced by the liquid from cucumbers). In Arabic it is called Laban while in Iran it is Dugh. Ayran is a drink to accompany a meal and is a strong competitor to soft drinks.
Lassi is a traditional South Asian drink, originally from India/Pakistan. To make it, you mix yoghurt, water, salt and spices such as ginger, cinnamon, nutmeg, chilli, cumin and coriander into a foaming drink. There is also sweet lassi, which contains sugar and rose water or fruit juices. Saffron lassi is a speciality of Rajasthan, the largest state of the republic of India.
Yoghurt –an ancient life force
basic flavoursTaste has four basic components: sweetness, saltiness,
sourness and bitterness, plus a fifth component, umami,
which is related to glutamate–a sodium salt, used to
enhance food flavour. Umami accentuates other flavours
and is found naturally for example in soya sauce, miso, fish
sauce, dried mushrooms, sun-dried tomatoes, fermented
beans, air-dried ham and aged cheese.
Tastes should always relate to each other harmoniously.
Suitable combinations are sweet & sweet, sweet & sour,
sweet & salty, sweet & bitter, salty & sour, salty & bitter. Com-
binations that do not work are bitter & bitter, sour & bitter.
13TETRA PAK Magazine
The world-famous French cuisine is
associated with extreme elegance and
refinement, and a culinary art whose
development was influenced by some
highly contrasting social and political
eras. The modern version of haute
cuisine was defined by Georges Auguste
Escoffier (1846-1935) and it is now an
international designation for food of
exceptional quality. Cheese, wine, white
bread and red meat feature prominently
on French menus. Classic dishes are
Moules frites (mussels with chips/fries),
Chèvre chaud (hot goat's cheese on
toast), Steak frites (steak with chips/
fries) and Pot-au-feu (beef casserole with
mixed vegetables).
It is still possible to tell the different
cuisines of Europe apart, although
similarities will be found when comparing
them with cuisines from other parts of
the world. The main sources of carbohy-
drate are potatoes, together with wheat
flour as used in pasta, bread and pastry.
In Italy and the Balkans a lot of polenta
(cornmeal) is also found. Beef and pork
are very popular in cooking. Much use
is made of dairy products and the many
accompaniments include a big variety
of sauces, and not to forget the quality
wines produced in many countries.
The renowned Mediterranean
cuisine is often associated with Italy
and is characterised by the fresh ingre-
dients of which that country has a wide
variety: fruit, vegetables, legumes,
nuts, olives, etc. Many products are
now well-known internationally, such
as Italian olive oil and cheeses such as
Parmesan, mozzarella and Gorgonzola,
as well as charcuterie products like
mortadella, salami, Parma ham and
many more besides. Also part of Italy's
food culture is its espresso coffee and
a wide variety of wines.
euRoPean CuIsIne
Peasant FooD InteRmIngLeD WIth haute cuisine
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'Haute cuisine' originated in 17th century France and is now the
international term for food of exceptionally high quality, referring
mainly to dishes served in restaurants.
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A high proportion of Spanish dishes
contain fish, shellfish and lentils of
all kinds, and copious use is made of
onions, garlic, peppers and fresh herbs.
Characteristic Spanish dishes are paella,
tortilla and various kinds of tapas.
Forests and a cold climate have had a
marked effect on the food of Scandina-
via, especially Norway, Sweden and Fin-
land, and game, mushrooms and berries
are common ingredients, while milk and
dairy products are also extremely com-
mon. With a coast that runs the entire
length of Scandinavia and a large num-
ber of lakes, fish and shellfish are often
on the menu. Denmark is known for its
pork, its smørrebrød or open sandwich-
es, Danish meatballs and the splendid
kransekage, literally "wreath cake".
When it comes to food, Russian
cuisine can be regarded as part of
Europe. Since there are many different
ethnicities in the country, its menus
naturally reflect this and cover a wide
range, from luxurious Russian caviar
via soups and pirogi (meat or fruit
turnovers) to commodities such as
grain, potatoes, cabbage and root
vegetables. Russian pirogi can be
large and pie-like or a practical portion
size and are filled with absolutely
anything. As well as pirogi, hot soups,
especially borscht, play an important
part in Russian cooking.
Ingredients
Boiled lentilsFried vegetables (courgette, onion, tomato, pepper) (Tetra Recart 380g) 3-4 Chorizo sausages in piecesA dash of olive oil (from Tetra Prisma package)Bay leaf2 cloves of garlic1 onion, choppedVegetable stock (Tetra Brik package)Salt Preparation
Pour olive oil into a saucepan with the bay leaf, garlic and the chopped onion. Cook it on low heat for some minutes.
Add chorizo and a few minutes later the boiled lentils, previously washed. Continue cooking on low heat for some minutes, and then add the fried vegetables and vegetable stock till it covers everything. Stir and boil for five more minutes. Finally, taste if it has enough salt.
Source: M. Sánchez
Lentils are cheap, simple to use and very good and nutritious.
Lentils with chorizo from Spain
"Appetite comes with eating." (French proverb)
Cooking paella in London Pirogi play an important part in Russian cooking.
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British food is characterised by its cu-
linary conservatism rather than by any
signs of its contacts with other cultures
during its centuries of colonialism.
Even so, the country's restaurants sel-
dom promote British dishes, tending
more towards international cuisine.
Pubs, however, are quite distinctive
and it is there that British food is
mainly found. Fish & chips, Steak and
kidney pie and A ploughman’s lunch
are probably the dishes most associated
with English food.
Ingredients
1 kg of potatoes4 eggplants (aubergines)4 large zucchinis
Filling
1 cup olive oil (250 ml)1.5 kg minced meat 1 large onionparsley and dill500 g tomato saucesalt and pepper230 g Feta cheese, crumbled
Béchamel sauce
200 g butter1 cup oil (250 ml)6 tbsp flour1.5 litre milksalt and pepper150 g Gouda cheese, grated or in slices
Preparation
Day 1: Cut peeled potatoes, eggplants and zucchinis into round slices. Fry them and put in colander overnight to drain the oil.Day 2: Fry the onion in olive oil, add the mince and fry it too. Add tomato sauce, parsley, dill, salt and pepper. Leave for 15 minutes to boil.
Béchamel sauce: Melt butter and oil in a big pot, add flour while stirring, then add milk and continue stirring. Season with salt and pepper.
Use an oven tray, 30x40x5 cm, and cover bottom with the potatoes.
Add a layer of zucchinis, a layer of minced meat and half the Feta cheese. Continue with eggplant slices, another layer of minced meat and the remaining Feta cheese.
Pour the béchamel over all and cover with the Gouda cheese on top. Bake at 150°C for 1 hour.
Source: M. Sigala
Greek Moussaka
European cuisine: Peasant food intermingled with haute cuisine
Germany has a versatile food and drink
culture with different regional cooking
styles and culinary specialities. The
traditional cuisine includes pork dishes
with various potato side dishes.
A ploughman´s lunch.
Germany is known for its variety of
breads and has the world’s largest
selection of sausages. Mustard is a
popular spice that has been used since
the 10th century.
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The long drawn-out continent of South
America contains everything from grass-
land savannahs and fertile agricultural
lands to rainforest and snow-clad moun-
tain chains. The conditions under which
crops can be cultivated vary enormously
and affect what is eaten in each region.
Historically the food of Latin America has
been influenced by native inhabitants,
Portuguese, Spaniards, Africans, Dutch as
well as others. But what can be said to be
common to all is juicy grilled meat, maize
and beans, chimichurri sauce with its hint
of garlic, spicy savoury turnovers and a
wide variety of tropical fruit.
Coriander, chilli, garlic,
lemon, maize, quinoa, lentils,
avocado: basic ingredients of
Latin American cooking.
Meat production is important in
both Argentina and Brazil, while in
the countries bordering on the major
oceans fish plays a big part. The
climate and vegetation are generally
favourable for wine production, the
largest wine producers being Chile
and Argentina. Much of the world's
coffee is grown in Latin America, prin-
cipally Colombia and Brazil, and it is a
major part of their economies.
Empanadas, chimichurri, ceviche and
tamales have become popular all over
the world. An empanada is a turn-
Highly spiced and very colourfulLatIn ameRICan CuIsIne
Haas & Hahn is an artistic duo who uses art as a tool to inspire, create beauty, combat prejudice and attract attention. (Santa Marta, Rio de Janeiro) (Haas&Hahn for favelapainting.com)
Growing coffee is a major part of the economies in South America.
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over filled with cheese, meat, chicken
or something sweet but it may also
contain hardboiled eggs, raisins and
olives. Chimichurri is a barbecue sauce,
often made from parsley, garlic, chilli,
olive oil, oregano and vinegar. Tamales
are made from corn dough filled with
meat and chilli sauce and wrapped
in a banana or maize leaf. There are
also sweet tamales. A popular filling is
strawberries. Ceviche is a fish dish in
which raw fish is marinated in, for exam-
ple, lime, coriander and chilli. Ceviche
originates from Peru but is made in dif-
ferent ways throughout the continent.
A cook in Latin America has a wide variety of nature's riches to choose from, including a great selection of tropical fruit, many of which are relatively unknown in other parts of the world, for example; cupuaçu, acerola, cashew, carambola (star fruit), sugar-apple, graviola, tamarind, jackfruit and many more.
Tacos, nachos, guacamole, etc. have
given Mexico its place on the world's
food map. Like many other Mexican
dishes, they are not entirely native
but have been influenced over a long
period of time by neighbouring cul-
tures, but the true Mexican experience
comes from chilli and nothing else.
Highly spiced and very colourful
Ceviche is a dish with marinated raw fish.Making tortillas in Guatemala.
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Brazil is a melting pot of people from
Portugal, Africa, Italy, Spain, Germany,
Poland, Syria, Lebanon and Japan,
who have combined to produce a
national culinary style with regional
variations. Feijoada, a stew made from
black beans and meat, is regarded as
Brazil's national dish.
Argentina's cuisine can be compared
to those of Spain and Italy and has a
fondness for large amounts of pasta.
All its dishes contain a lot of meat, es-
pecially beef. Asado is both an enter-
tainment and a way of grilling different
kinds of meat and is often served with
a cold chimichurri-salsa.
Patagonian dessert from Chile
Ingredients
1 litre milk4 eggs2 tbsp of cornstarch380 g red apple compote (1 Tetra Recart package) ½ cup of murta* or raspberry1 cup of sugar (125 ml) Preparation
Heat ¾ litre of the milk with the sugar. Dissolve the cornstarch in remaining milk and add it to the warm milk. Bring to boil, then put aside. Divide yokes from egg whites in separate bowls. Lightly whisk the yokes for a couple of minutes and add them to the milk mixture.
Preheat oven at 180°C. Pour the mixture into a Pyrex bowl and cook in oven for 30 minutes. Check it during the last 10 minutes. When cake is ready, top it with the red apple compote and berries. Beat egg whites until they are stiff. Spread over the compote and berries and place in the oven for another 10 minutes.
Source: R. Alvarado
Murta (Ugni molinae) is a shrub with several names, for example Chilean guava and strawberry myrtle. It is native to southern Chile and Argentina and has been used for centuries by the Mapuche Indians as food and medicine.
There are said to be 491 traditional
dishes in Peruvian cuisine and it has
been described as the best country in
Latin America for food. Every kind of
landscape has an ingredient to offer:
fruit from the jungle, fish from the
coast, quinoa from the mountains, and
many more.
Asado is often served with chimichurri-salsa.Quinoa (a staple food of the old Inca Empire) is a nutritious plant with high protein content.
Feijoada is a stew made from black beans and meat.
*
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Closures from sugar caneTetra Pak can now offer the latest innovations
for closure technology in bio-based plastic
manufactured from sugar cane. These bio-
based caps have the same functionality and
recycling properties as traditional plastic caps
made from petroleum while respecting the
environment.
Drink and eat colourfully!The more fruits and vegetables that are mixed to produce
a juice or a meal, and the stronger the colour they have,
the more beneficial they are and the better the defence
against free radicals in the body.
Did you know...that peanuts belong to the
legume family, together with
peas, beans and lentils? So
a peanut is not a nut, and
therefore most people with a
nut allergy can eat peanuts.
Sweet peppers (Capsicum) are related to
the nightshade or potato family. There are
several types of peppers, which differ widely
in taste and appearance, such as paprika,
chilli pepper, cayenne pepper, aji amarillo
chilli, peperoncini, jalapeño and others. Some
are the size of peppercorns while others have
fruits weighing several hectogrammes. The
ripe fruits can be yellow, orange, red or dark
purple, while the unripe fruit of all varieties is
green and has the strongest taste.
Their strength is derived from capsaicin,
which is measured in Scoville Units. Paprika is
between 0 and 100 Scoville Units, jalapeño is
2,500 - 5,000 and pure capsaicin is 16 million.
The hottest type of chilli at present is the
Trinidad Moruga Scorpion which has been
measured at over 1.2 million Scoville Units.
Strong, stronger, strongest
gReen
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YeLLoW-oRange
Broccoli Cabbage Black Kale
Spinach Corn White Cabbage Green peas
Pear Onion/garlic Asparagus Apple
Black currant Cherries Blueberry Cranberry
Tomato Water melon Guava Papaya
Carrot Apricot Mango Goji
Orange Clementine/Satsuma Peach Pineapple
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A sian menus include lots of vegetables combined with
meat and, especially in Japan, fish. It goes without saying
that the basic ingredients are noodles and rice. Food is often
cooked very quickly but preparation can take a long time, with
many ingredients that require chopping, shredding or prepar-
ing in some other way. Meal order is not as strict as in western
countries. A number of small dishes are served at the same time
and everyone eats from them all. The key word is balance, with
strong and mild elements that complement one another. The
standard accompaniment for Asian food is green tea, but in
Japan Miso soup is also popular.
Chinese food is as variegated as the country is large. Common
to many of its dishes are soya beans and the numerous different
ways of using them, while vegetables, especially cabbage,
water chestnuts, bamboo shoots and onions are found in most
dishes, along with ginger and garlic. In southern China you will
find a variety of steamed bundles and mild wok dishes, while
western China favours hot spices such as chilli and Szechuan
pepper. Eastern China's Jiangsu or Huaiyang cuisine is known
for its distinctive style and taste. In the Northern provinces
people use more dairy products because here you find China's
"Cow Belt", with most of its dairies. Chinese food has spread
throughout the world and become very popular.
Japanese culture was deeply influenced by China. Japan was
trading with China and Korea already in the 3rd century. Being
an island kingdom is reflected in its food traditions. Fish, shell-
fish, kelp and wrack (both types of seaweed) often appear on
the table, but historically dairy products were scarce. Japanese
dishes are generally mild but can be spiced up with wasabi or
Japanese horseradish. What is most noticeable about Japanese
cooking is that it looks good as well as tasting good: taste, con-
sistency, shape and colour are very important. Sushi is simple
food that has great aesthetic value. Sake, the traditional rice
wine, is not so common any more, as the younger generation
finds it too strong.
A balance of sweet, sour and heat
asIan CuIsIne
To the Chinese people, a balanced meal is the combination of vegetables, meats and grains, like rice or noodles.
Milk in safe, aseptically filled cartons can be transported over long distances without refrigeration.
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Thai cuisine contains an amazing
variety of flavours, with extreme heat,
sourness, sweetness and lots of umami
(the fifth taste) from the traditional fish
sauce that is included in almost every
dish. As in Japan, it is important to
have harmony between the taste and
the way the food is arranged. Roasting
and deep-frying were learnt from the
Chinese and many of the spices come
from India.
Traditional cooking in Korea draws
on the food of its neighbouring
countries. Garlic, soya and chilli are
used extensively but not so much that
the food tastes as strong as in Thai-
land or India. Kimchi is a strongly fla-
voured purée of fermented vegetables
containing lactic acid bacteria that
has acquired a reputation far beyond
Korea and accompanies almost every
meal.
India is known for its multitude of
cuisines owing to the different com-
munities and their approach to food.
It is its spices that make Indian cuisine
unique. Most Indians have extensive
knowledge of the ways that spices
can be prepared and preserved. For
non-Indians, curry is synonymous with
Indian cooking but for Indians them-
selves the most important spice mix-
ture is garam masala or "hot spice,"
which usually contains cinnamon,
cumin, cloves, nutmeg and cardamom.
No Indian meal is complete without
chutney, a mixture of fruit or vege-
tables with vinegar, yoghurt, sugar, salt
and spices.
Tom Yum Kung Nam Khon* from Thailand
Ingredients
8-10 prawns (or shrimps)2 cups of soup broth (450 ml)1 stalk of lemon grass1 cup of straw mushroom (225 g)5 kaffir lime leaves 1/3 cup sliced galangal (75 g)1 tbsp fish sauce 1 cup of UHT milk (225 ml)1 tbsp Thai chilli paste 1 tbsp lemon juice3 crushed red chilli (optional for spicy taste) Preparation
Mix all ingredients, (except for shrimps, milk, fish sauce and chilli) and let them boil for a few minutes. Then add the rest and heat it up. Serve with jasmine rice.
Source: T Junhom
* Thai prawn soup with lemon grass
India’s growing middle class glances at the world when they want to try new foods. Although most Indians are vegetarians today, the eating habits of millions of them will change in the future and encompass much more than typical Indian food.
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* Thai prawn soup with lemon grass
Tea–who invented it?
Beloved pepper with citrus flavourSichuan pepper is widely used in
Chinese cooking. The spice is named
after the province of Sichuan, where
it is also cultivated. The unique aroma
and flavour of Sichuan pepper is
surprising. The taste is harsh, with
slight lemony overtones and creates
a tingly numbness in the mouth and
an oily aftertaste. Sichuan pepper is
not related to pepper but with citrus
fruits like orange and lemon. The
fruits grow on small bush trees and it’s
the shell pod around the seeds that
are used. In Japan the fresh leaves
are mostly used, as they are milder
and have a more pronounced citrus
flavour than the shell pods.
Coconut water is the clear liquid that is found inside the young, green coconut. A single nut can contain 500ml of ready-to-drink liquid. Coconut milk, however, is the liquid that comes from the white coconut meat when it is shredded and squeezed.
Coconut water is one of nature’s most refreshing beverages. It has been consumed in the tropics for hundreds of years before it begun to spread across the world because of its health benefits. Brazil is by far the largest market for packaged coconut water, followed by the USA. In Europe this nutrient-packed beverage is making steady inroads.
Nature's own isotonic
Coconut & cranberry flush(To maintain good urinary health)
1 cup coconut water1 cup cranberry juice
Blend well and serve immediately.
Legends tell us about the origins of tea. For example, the Chinese emperor Shennong, who drank the first cup 4,000 years ago when some tea leaves fell by mistake into a container of boiling water. The emperor tasted it, was delighted with the flavour and people started cultivating tea bushes. Another legend tells the story of an Indian prince, Bodhidharma, who, 1,500 years ago, became a Buddhist and travelled to China. While meditating one day, he became tired and took some leaves off a bush and started chewing them. He found the tea leaves stimulating and was able to continue meditating. Soon Chinese tea spread to Japan, and during the Tang dynasty (618--906) tea became China's national drink.
• Afterwater,teaistheworld'smostcommondrink.
•Teacontainsahighlevelofantioxidantswhichcanprotectagainstillnessandcombatageing.
•Teacontainsteinwhichhelpspreventtiredness,aswellastheaninewhichhasacalmingeffect.
•Teacanbedividedintosixmaincategories:greentea,blacktea,oolongtea,whitetea,darkteaand yellow tea.
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Milo is a chocolate beverage which is produced and drunk all over the world but which originates in Australia.
made from yeast extract, which is a
by-product of beer production. Many
Aborigines, the original inhabitants of
Australia, maintain their ancient food
traditions. The Aborigine diet, which is
very balanced and nutritious, includes
fruit and plants from the rainforests,
macadamia nuts and game from kan-
garoos and emus.
Sheep farming and wine growing are important industries in Australia and New Zealand.
Australian cuisine has been created
by those who have settled in the coun-
try and with a very mixed population
there is room for a great variety
of food traditions. Historically it was
largely based on traditional British
food, such as pies and fish and chips.
The modern cooking is much glo-
balised, in household cooking as well
as in restaurants and food service,
and Middle Eastern along with Asian
ingredients are happily blended with
traditional European food. A typical
Australian accompaniment to food
is Vegemite, the registered brand
name of a salty brown paste used
as a spread on bread and toast. It’s
A Boomerang is a curved, flat throwing stick used chiefly by the Australian Aborigines for hunting, and often of a kind able to return in flight to the thrower.
A mirror on the worldoCeanIan CuIsIne
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Hangi is the traditional Maori cooking method.
New Zealand's food is characterised
by its variety and freshness. Like its
neighbour, Australia, its cuisine was
inspired by both European and Asian
food immigration, but it also contains
elements of Polynesian food and
the traditions of its first inhabitants,
the Maoris. Lamb and beef are a
major part of the diet, as are fish and
shellfish. Kiwi fruit are used extensively,
both in salads and as decoration on
tarts and desserts, for example in
slices on the national dessert, pavlova.
Traditional Maori cooking uses a
hangi oven on ceremonial occasions.
A hole is filled with very hot stones,
on which meat or fish and accom-
panying vegetables are placed and
then covered, before being steamed
for several hours. New Zealand's
wines are possibly even better known
than its cooking, especially its excel-
lent whites.
Chinese gooseberry (Actinídea deliciosa) was renamed Kiwifruit for New Zealand’s export market and became an international success.
Pavlova cake from New Zealand
Ingredients
6 egg whites1.25 cups (315 ml) caster sugar 2 tsp corn-flour 1 tsp white vinegar 0.5 tsp vanilla extract 300 ml whipping cream 2 tbsp icing sugar, sifted Fruit to decorate; bananas, kiwi fruit, strawberries, passion fruit
Preparation
Preheat oven to 120°C. Line an oven tray with foil or baking paper. Brush it with melted butter and dust with corn-flour. Mark a 24cm-diameter circle on paper/foil. Whisk egg whites hard until soft peaks form. Gradually add sugar while beating until meringue is thick and sugar dissolved. Add corn-flour, vinegar and vanilla and whisk until just combined. Spoon meringue onto paper/foil within the marked circle.
Bake in oven for 1.5 hours or until meringue is dry to the touch. Turn off oven with the door ajar to cool completely, and then transfer meringue to a serving plate. Whisk cream and icing sugar until soft peaks form. Spoon the cream onto the pavlova and decorate with sliced fruit.
Pavlova is believed to have been created in honour of the Russian ballet dancer, Anna Pavlova, following a tour to Australia and New Zealand in the 1920s. The nationality of the dish’s creator remains a source of argument between the two countries, with formal research indicating it’s a New Zealand dish. Pavlova is frequently served during celebratory and holiday meals.
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The massive amount of immigration
to the USA has resulted in a diver-
sified food industry and a fantastic
array of foods that are available.
Although it is often associated with
fast food and its restaurants, the USA
also has a genuine food tradition of
its own with major variations. This in-
cludes dishes that are prepared from
scratch with great knowledge and
care, such as the classic turkey with
stuffing and impressive desserts like
cheesecake and key lime pie.
The northern states have a simple,
robust cuisine with traditions that
derive from the food of the native in-
habitants, for example, a hearty bean
soup. The Midwest's food culture has
much that is reminiscent of Scandi-
navia, with its meat, root vegetables,
dairy products, berries and mush-
rooms, while in the southern states
food is hotter and spicy and shows
the influences of Creole and African
food cultures. The popular Tex-Mex
menu has its origins here and is a
combination of Texan food and
Mexican traditions. Sweet potatoes
also come from here and were intro-
duced by immigrants from Africa.
California's mild climate supports
intensive production of fruit, vege-
tables, meat, dairy products and
wine. A very health-conscious pop-
ulation make this an obvious place
for ecologically-produced food, and
products carrying the label "Organic"
are found in virtually all food shops.
Mexican and Spanish dishes are also
very influential here, as is Asian food.
Everything is heRenoRth ameRICan CuIsIne
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Everything is heRe
A great deal of the world’s food cultures
is represented in the diversified array of
American food and drink.
American Hamburger with coleslaw
Ingredients
400 g ground beef 4 Hamburger buns or toast Lettuce, shredded4 tomatoes in slices½ red onion in slices3 tbsp Worcester sauce or chilli sauce 3 tbsp mango chutney
Coleslaw
150 g mayonnaise1 tsp French mustard 100 g cabbage, shredded100 g carrots, shredded1 tbsp orange juice concentrateSalt, pepper
Preparation
Shred cabbage and mix with ½ tsp of salt and leave for a few hours to soften. Pour off the liquid and mix cabbage with carrot, mayonnaise, mustard and orange juice concentrate.
Mix Worcester sauce and mango chutney and add to the mince. Shape mince into four burgers and fry them until they are cooked through. Sprinkle with salt and pepper.
Assemble burgers, buns, lettuce, tomato slices, red onions and some coleslaw on top or in a separate bowl.
29TETRA PAK Magazine
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Canada's food culture is very versa-
tile. The western regions have been
inspired by the cooking of Germany,
Ukraine, Poland and Scandinavia,
while the traditional food of Eng-
lish-speaking Canada is closely related
to that of Great Britain and the USA.
As you would expect, the food culture
of French-speaking Canada originates
Hearty Canadian Pancakes
Dry ingredients
1 cup whole wheat flour½ cup ground flax½ cup oat flour2 tsp baking powder½ tbsp sugar1 tsp cinnamon
Wet ingredients
2 cups Natura, fortified, unsweetened soy milk1 tsp vanilla2 large eggs
Preparation
Combine wet ingredients and dry ingredients in separate bowls. Then mix everything together. Ladle desired size onto lightly buttered frying pan and cook on medium heat for 2-3 minutes, until bubbles form on surface. Serve with real maple syrup and fresh fruit!
Source: R. Doll
in French cuisine. In Arctic Canada trad-
itional dishes include large amounts
of smoked meat and fish, such as
reindeer, hare, musk ox, bear, roe deer,
whale and seal, as well as fruit and
berries. Canada is famous for its maple
syrup and in spring, maple syrup fes-
tivals and pancake breakfasts are held
throughout the entire country.
A small sample of Canadian foods: Oka cheese, Peameal bacon, and Poutine.
30 TETRA PAK Magazine
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When you prepare a recipe in your
kitchen, you know more or less how it
will turn out, but when new ingredi-
ents are combined and processed
in a food factory, the results can be
unexpected. If a manufacturer does
not have the resources to test new
product ideas or ingredients, help
is available from Tetra Pak's Product
Development Centres (PDC). These
A food's flavour should harmonise in strength with that of the accompanying wineCultural developments in food and wine
have created classics that go perfectly
together, for example:
Lobster and champagne
Entrecôte and Shiraz
Stilton and port
Spare ribs and Zinfandel
Lamb and wines from the Rhône
Quality wines and wines for cooking are
all available in convenient and easy-to-
open and recloseable packaging from
Tetra Pak.
About milk
Milk is a great food source containing 18 of 22 essential nutrients that
we all need on a daily basis. For more than 50 years Tetra Pak has been
involved in school milk and school feeding programmes around the
world to promote children’s health and education. In 2012, 67 million
children got milk or other nutritious drinks in Tetra Pak packages in
schools.
have experienced food technologists
and process engineers ready to try
out and evaluate product ideas on a
small scale using commercial equip-
ment for processing, packaging and
powder handling. Tetra Pak has ten
test centres around the world with
cutting-edge expertise in the fields of
dairy products, beverages, ready-pre-
pared meals, cheese and ice cream.
Creative product tests at
Your service!
31TETRA PAK Magazine
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A MEAL IS MUCH MORE THAN JUST FOODFor most people, meals are generally eaten at set times and take place daily. The
names of meals and times when they take place have changed throughout history
and there is an increasing number of international variations. The importance
attached to a meal also varies; in Northern Europe, for example, it is given much
less prominence than in Mediterranean countries.
32 TETRA PAK Magazine
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During a meal we use the food and drink to convey our
ideals and our fellowship with others.
Food is:
• Rawmaterials,ediblesubstances,
nutrition
• Preparation,technicalprocesses,
cooking
• Temperature,consistency
• Safety,hygiene A meal is:• Consumptionoffoodanddrink
as part of one's culture
• Offeringfoodandtheartof
being a good host
• Fellowshipandtablemanners
• Tablesettingandroomenvironment
• Arestaurantvisit (Source: Richard Tellström, Swedish meal researcher)
According to research, it is the amount
of energy consumed that determines
whether something is a "meal" or a
"snack." Breakfast, lunch and dinner
should contain the largest amounts of
energy and are therefore categorised
as meals. Other occasions for eating
should contain less energy and thus be
described as snacks. Over a 24-hour
period we probably satisfy all our food
needs, with breakfast, snack, brunch,
lunch, snack, afternoon tea, dinner,
evening meal, supper, late night snack.
There has been a great change in how
people take their meals in the last fifty
years. Among the reasons for this are
the expanding global middle class,
time-pressured lifestyles, greater avail-
ability of processed and ready-made
food, but also national nutrition and diet
recommendations in the form of food
pyramids and balanced diet plans, etc.
Not just satisfaction, nutrition and healthFood and meals are not just about the
body getting the nutrition it needs,
but about much more, for instance
pleasure, feeding the senses and
getting together with others, all of
which increase our eagerness for life.
Food can also be comfort, possession
and abuse, and not infrequently also, a
matter of morals, religion and politics.
A good meal
– meets people's energy and nutrition needs
– promotes health and wellbeing
– contributes to ecological, social and economically sustainable development
– provides relaxation in a comfortable environment
– tastes good and is attractively prepared and served
– conveys feelings of pleasure and belonging
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Breakfast is regarded as the most
important meal of the day, so skipping
it is not a good idea. However, it is
not breakfast itself but what it consists
of that can decide how the day goes.
Breakfast should constitute 25% of
your daily food intake and contain car-
bohydrates, protein and fat, for exam-
ple dairy products, eggs, fruit, cereals,
wholegrain bread. Making porridge
from wheat, corn, rice and grain is
healthy, simple and economical and
is becoming increasingly popular. For
anyone who finds it hard to get going
in the morning, a smoothie made from
fruit, vegetables, berries, yoghurt,
seeds, cinnamon etc., is a satisfactory
alternative that provides a good nutri-
tional balance.
Heredity, safety and social roots
make changing our eating habits
difficult.
BREAKFAST SETS THE TONE FOR THE REST OF THE DAY
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It is mostly in the west where breakfast
cereals are eaten. The biggest market
is the USA, followed by England (UK),
but Ireland has the world's highest
consumption per person. Children's
consumption of breakfast cereals is
increasing in many emerging markets,
which is both a good and bad thing
since unfortunately many products
contain far too much sugar.
Sütlaç, rice pudding from Turkey
Ingredients
1 litre cold milk1,5 teacups of rice1 litre water2 tbsp rice flour 2,5 cups granulated sugar (625 ml)Cinnamon
Preparation
Wash the rice and cook in a saucepan with 1 litre of water. Add cold milk, stir a few times and wait for it to boil. In the meantime, mix in a separate bowl the rice flour and 1 cup of water with 1-2 ladles from the boiling rice-milk.
Add this mix into the saucepan and boil for about 10 minutes while stirring it occasionally. Add the sugar, stir and let it come to boil.
Put the rice pudding into bowls in equal amounts. When cold, sprinkle some cinnamon onto them.
A wise choiceStudies show that people who eat a
good breakfast find it easier to keep
their weight steady. Part of the reason
for this may be that the same people
also tend to eat better during the rest
of the day, but it may also be that the
feeling of fullness persists and they
therefore find it easier to resist temp-
tation later in the morning. A good
breakfast stabilises your blood sugar
level so you have no need to snack. If
you skip breakfast, your sugar craving
increases and you soon replace the
small number of calories that you
saved. The design of the body is such
that it likes food to be spread out over
the day when we are most active.
35TETRA PAK Magazine
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After a good, wholesome breakfast and perhaps a small snack
during the morning, the body needs refilling and so it is time
for lunch. Lunch is a meal that is eaten in the middle of the
day and is usually smaller than dinner.
LUNCH–FOCUS OF THE MIDDLE OF THE DAY
We not only eat to survive, food also has a relation-building function which is equally important. If you say no to a meal, you also say no to social interaction and belonging to the group.
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Many people skip lunch in order to
attend a meeting or make up for lost
time, but replacing lunch with, say, a
chocolate bar or something else sweet
is just as bad as missing breakfast.
Lunch can take many different forms.
A traditional Bengali lunch, for example,
could be made up of seven dishes. In
Denmark people usually have an open
sandwich – a slice of rye bread with
different toppings such as liver paté,
herring or cheese. In Germany lunch
is often a hot meal with soup and
dessert. In many Arabic countries
lunch is eaten between 1pm and 4pm
and is the main meal of the day, with
meat, rice, vegetables, sauces and
sometimes a dessert. In Argentina and
Brazil, too, the main meal is usually
eaten in the middle of the day and can
be anything from chicken, fish, meat,
pasta, beans and salad to a sandwich
brought from home or a hamburger
or pizza from a fast food restaurant. In
Holland, Belgium, USA, Canada and
many other places, it is common to
have a sandwich or other bread with
a savoury filling. In Australia the lunch
is rarely large as it is often getting hot
outside and one just recently fin-
ished morning tea... A sandwich with
chocolate milk is fine or a hamburger
in the Australian way, with a fried egg,
pickled beet root and pineapple.
LUNCH–FOCUS OF THE MIDDLE OF THE DAY
The world is full of people who like to have lunch at a global fast food chain.
Lunch is an abbreviation of the English “luncheon”,
which derives from the more formal “lunchentach”
and was first mentioned in 1580 according to the
Oxford English Dictionary.
Pie with cheese and wild garlic from Romania
Ingredients 1 package of thin pie sheets 500 g slightly salted cheese250 g buffalo cheese1 bunch of parsley3 plants of wild garlic4 eggs4 chopped green onions (white part only)200 ml milk100 g butter5 tbsp olive oil
Preparation
Defrost the pie sheets.
Crumble the cheese into a large bowl and add chopped onions, chopped parsley, chopped wild garlic and two eggs and whip together.
Melt butter in olive oil and coat each pie sheet. Place about 5 tbsp of the mixture on the longside of each pie sheet and roll them one by one while brushing them with oil. The pie rolls are placed in a round tray, outside-in in a spiral until the tray is full. Beat two eggs with milk and pour over the pie. Place in the hot oven, 180° C for 30-40 minutes.
(Courtesy of www.goodfood.ro)
37TETRA PAK Magazine
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Lunch can take many different formsSince for many people lunch takes place during the
middle of the working day, it can either be eaten during a
work break or while you continue working. The difference
between those who have a lunch break and those who
don't may depend on culture, social standing, negotiating
strength or the type of work.
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(Wikipedia)
Cooking for healthy bones The Spanish Association Against Osteoporosis (AECOS)
organized a cooking workshop for healthy bones for its
members, in collaboration with Tetra Pak Iberia. A nutri-
tionist told participants about the importance of calcium
for our bones and how milk and other dairy products
are major sources of calcium. Participants tried a variety
of milk products from Tetra Pak customers in different
kinds of packaging and the workshop concluded by
cooking some calcium-rich dishes. The event received
great coverage on Spanish TV and in the press.
Eating is a social activity which
has also made its mark
on Facebook and other
social media, where it has
become popular to publish
a photo of food before it
is eaten.
Gastronomy, from the Greek gastros (stomach), is the science of the connection between food
and culture. A gastronome is someone who is interested in food and is an expert in the subject.
It is said that the olive tree needs quiet, solitude, drought,
stones and sun in order to grow and give a good harvest.
In other words, the quality of the olives depends on
climate, soil, care and not least growth. Olives should be
harvested when they contain the maximum amount of oil.
They must not be allowed to overripen, as then they drop
off the branches as windfalls. Olives that are damaged
begin to ferment and their acid content increases. The
best quality is obtained by picking them by hand.
An olive tree can live for a thousand years but the best
production time is when it is between thirty-five and
a hundred and fifty years old, when it can produce
70-100 kilos of olives in a season– the world record is 800
kg. It takes about 6 kg of olives to produce one litre of
olive oil.
Olives –good things come in small parcels
During the Greek and Roman empires olive oil was either
food, oil for the skin or fuel, depending on whether it
was from the first, second or third pressings. Today,
the best oil, extra virgin oil, is cold-pressed within 24
hours of picking in a chemical-free process. Virgin oil
comes from the second pressing. The oil that remains in
the olive pulp is extracted using different
industrial methods (hot pressing) and
various added ingredients may be found.
39TETRA PAK Magazine
Tetra Pak
Most researchers, doctors and diet-
icians recommend eating regular meals.
However, opinions are divided about
how often you should eat and a strict
meal timetable does not suit everyone.
If you eat at three to four hourly intervals
you can avoid peaks and troughs in your
blood sugar level.
or want to give yourself a treat, con-
taining just the right amount of energy
in solid or liquid form and often in
convenient portion-sized packaging that
is easy to take with you. Cafés, bars and
small restaurants are springing up out of
nowhere. They not only sell coffee, tea
and cakes but often have a selection of
small hot and cold dishes that you can
take away or eat in, with a cosy environ-
ment and often free internet facilities as
SNACKS BETWEEN MEALS: CALMING HUNGER PANGS
What matters most is not the number
of meals and snacks but what and how
much you eat–so that your energy intake
and consumption are the same–that is
in balance.
Availability plays a big part in deciding
to have a snack. Retail shops carry a
wide range of ready-to-eat snack foods.
There is something for every occasion:
sweet, salty, or if you're feeling peckish
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an added temptation. Bars that only sell
salads or smoothies are a popular health
trend and offer convenient snack food.
Small-scale trade involving ready-to-eat
food prepared and sold in streets and
marketplaces around the world is flour-
ishing thanks to our lifestyles, in which
time is a scarce commodity.
Afternoon teaEven if you have had a good lunch in
the middle of the day, the hours until
dinner or the evening meal can seem
very long and make your blood sugar
level fall and your desire for sugar rise.
This is when Afternoon tea comes to
the rescue and it was probably why
it was first invented. In 19th century
aristocratic England, people were
unaccustomed to have dinner before
9 o'clock at night so Anna, the 7th
Duchess of Bedford, used to still her
hunger pangs with tea, sandwiches
and cakes in her room. The idea soon
caught on and quickly spread all over
the world as the British added to their
empire. Today, afternoon tea on the
British model is served in many hotels
and cafés around the world.
Filling their stomachs is important for family peaceChildren have small stomachs and high
energy levels and are sensitive to falls
in their blood sugar level. Their moods
and ability to concentrate fall immedi-
ately if they feel hungry, so snacks are
very important. Sales of ready-to-eat
snacks for children are increasing. This is
mainly because parents want to be re-
assured that their children are getting
the nourishment they need, and it comes
in neat carton packaging that is easy to
carry in their school and sports bags.
Many think a break in the afternoon with tea, coffee or juice and fresh bread with small, tempting cakes, pastries or tarts is one of the best things life has to offer.
The factors that drive snacking are convenience, wellness
and value for money, but they can easily be affected by a
weakening economy and consumer's spending power.
Lamingtons from Australia
Ingredients
125 g butter, softened1 cup caster sugar (250 ml)1/2 tsp vanilla extract3 eggs1 3/4 cups flour, sifted (440 ml)1/2 cup milk (125 ml)2 cups desiccated coconut (500 ml) Icing
3 1/2 cups icing sugar (875 ml)1/4 cup cocoa powder (65 ml)1 tbsp butter, softened1/2 cup boiling water (125 ml) Preparation
Preheat oven to 180°C. Grease a pan, 20cm x 30cm and 3cm-deep. Line with baking paper and leave an overhang on all sides. Beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well. Sift half the flour over the mixture and stir to combine. Add half the milk and stir to combine. Repeat with remaining flour and milk.
Spoon into the prepared pan and bake for 30 minutes or until a skewer comes out clean. Take it out but leave in pan for 10 minutes. Turn out onto a wire rack. Cover with a towel and set aside overnight.
Icing: Sift the icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.
Cut the cake into 15 pieces. Dip the pieces into the icing and toss in coconut. Place them on wire rack. Stand for two hours or until set.
An Australian classic. Most theories say it is named after Lord Lamington, who was governor of Queensland between 1896 and 1901.
41TETRA PAK Magazine
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DINNER IS NOT JUST A MEAL
If you are comfortable working with food
and keep preparation simple so that you en-
joy both making and eating it, you will feel
better and gain more pleasure from it.
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For most people, dinner is the largest meal of the day and is eaten late in the afternoon or in the evening. In Britain, "dinner" is fairly formal, while "supper" is used to describe a less formal, simpler family meal. Some-times it’s also called “tea”. In most parts of The United States and Canada today, "supper" and "dinner" are considered to be the same thing.
We often put a bit of an effort into
preparing dinner, especially at week-
ends. We think about what is intended
by the meal, its ingredients and com-
position, who we will eat with, how
we ought to lay the table and how we
expect the dishes to be received by
the family or guests. Dinner is much
more than just food. It is relaxation,
pleasure and fellowship with others,
whether you eat with your family, your
friends or your work colleagues.
Whi
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Tetra PakFamily timeEating dinner together is also considered to be import-
ant in creating a stable family unit. Often the evening
meal is the only time when a family has the practical pos-
sibility to come together. Still one can see how the time
families spend eating as a group is decreasing. There are
many demands on the time a family can spend together–
late working hours, long commutes, leisure activities,
smart phones, computers, social media, TV. If we have no
time to talk to each other, this has an important effect on
our family's stability.
Special occasionsFor many people, organising a party is a pleasure. It
includes everything from planning and shopping to
consuming the food and drink. Food plays a major role in
many special occasions, for example Christmas, Ramadan,
Chinese New Year, Thanksgiving, Scandinavian Midsummer
celebrations, St Patrick's Day, Rosh Hashanah and a host
of others.
Television snacksThere is something about eating in front of the TV. About
letting yourself give into temptation and chewing as if you
are in a trance, hypnotised by good or not so good enter-
tainment. The idea is that it should be food that is easy to
make and easy to eat, preferably without cutlery. Pizza, pies,
quesadillas, tamales and other rolled-up food or wraps are
perfect for eating in front of the TV.
It is good for the family to eat together
– because:• Everyone has a wholesome meal
• There is less risk of the children becoming overweight
• School results improve
• Parents and children talk to each other more
• There is more opportunity to discover and discuss any problems
• Children feel more valued
• It reduces stress and tension in the home.
Source: Jeanie Lerche Davis, “Family dinners are important” http://www.webmd.com
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Food on the run Time and the opportunity to get together socially can be im-
portant in planning and undertaking a meal, but a main meal
does not always require a lot of preparation and take time
to produce. And fast food does not always have to be pizza
and burgers. Today's TV chefs and cookbook writers give us
lots of recipes that need no preliminary skills, produce good,
nutritious results and can be prepared quickly and easily in
30 minutes or less. If someone does not want, or is unable, to
prepare food themselves they can pick and choose from the
supermarket's array of ready-prepared dishes or put together
a meal from the selection of salads and "home-made" dishes
carried by an increasing number of stores. Recently, home
deliveries of food boxes containing a complete selection of
ingredients for one or more main meals, together with sug-
gestions on how to cook them, have become very popular.
Chicken Soup from China
Ingredients
2 eggs2 packages of Chicken Soup (Swanson in TBA250 ml)Green spring onions
Preparation
Stir the eggs together and pour into the chicken soup. Pour the mix in the steaming pot to heat until the egg mix is done.
For decoration, add some green spring onions on the top.
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Traditional Polish salad with mayonnaise
Ingredients
3 cooked carrots 2 cooked parsley roots1 small cooked celeriac3-4 dill pickles 1 onion2 hard boiled eggs1 apple1 carton of green peas or sweetcorn (Tetra Recart package)1-2 cooked jacket potatoes
Dressing
300 ml mayonnaise100 ml sour cream1 clove of garlic, crushed Juice from ¼ lemonSalt, pepper
Preparation:
Dice carrots, parsley roots and celeriac and mix in a bowl. Chop pickles and eggs. Blanche onion and chop it. Grate apples. Peel and dice potatoes and drain peas (or sweet-corn). Add all to the bowl. Mix the dressing ingredients, salt and pepper to taste and pour gently into the bowl. Leave overnight or for a few hours in a cold place.
Source: M. Adamska
Efo-riro, a traditional Yoruba dish from Nigeria
Ingredients
3 Bunches of spinach (2 packs of frozen spinach)2 Pounds beef (1 kg)1 pound beef tripe (1/2 kg)1 pound goat meat (1/2 kg)1 pound cow leg (1/2 kg)2 packages Peppe Terra (Tetra Classic Aseptic 65 ml) Mix of tomatoes, onions and red peppers3 Scotch bonnet peppers (Optional)1 tbsp locust beans (iru) 1.5 cooking spoons (ladles) of palm oil4 cubes of Maggi (beef broth)2 tbsp salt1 tbsp dry pepper1 tbsp crayfish powder3 cooking spoons (ladles) of groundnut oil for frying
Preparation
Wash and bring all meats to boil. Season with 1 tbsp of salt, 2 cubes of broth, 1 tbsp of dry pepper and boil till meat is tender. If using raw spinach, rinse and dry. Separate meats and stock into different bowls.
Heat up groundnut oil and fry meats till brown. Heat up palm oil and pour in Peppe Terra and fry. Add meat stock, salt, broth, crayfish powder, locust beans and leave to simmer for 5 minutes. Add fried meats and stir in. Add spinach and stir in. Leave to simmer for 2 minutes.
Source: B. Pratt
This dish is served in many homes and at parties, weddings and other gatherings in Nigeria. It works as a stand-alone meal or with carbohydrate accompaniments such as white rice, boiled or fried plantains, yams etc.
Carrero, meat stew from Argentina
Ingredients
¾ kg of beef stewing meat1 cup of flour (250 ml)2 onions, chopped2 carrots, chopped into cubes2 red peppers, chopped in julienne1 package of tomato paste (TBA 520 g)1 package of chopped tomatoes (Tetra Recart 250 g)6 tbsp of olive oil2 bay leaves 4 cups of hot water (1 litre)1 package of green peas (Tetra Recart 380 g)4 medium sized potatoes2 cubes of beef broth 2 cubes of vegetables broth ¼ of a pumpkin1 cup of soup pasta (250 ml)1 tbsp cayenne pepper1 tbsp oregano1 tbsp ground chilliSalt and pepper
Preparation
Slice meat into cubes, salt and pepper, and dredge them in flour. Heat the oil in a big pot and cook the beef, stir to avoid flour burning in the bottom. Add onions, carrots and red peppers and stir until onions are soft. Add tomato paste, chopped tomato, cubes of broth and bay leaves into the pot.
Add the cups of hot water and bring to boil, cover and simmer for one hour (until the stock is reduced to half). Add the potatoes sliced in quarters, pumpkin sliced in cubes and wait until it boils again. Then add the soup pasta.
Simmer until vegetables are cooked and then add the green peas. Boil the stew again and add oregano, ground chilli and ground red pepper.
Ready to enjoy!
Source: D. Martins
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Pastel de Elote, corn cake from Mexico
Wet ingredients
250 ml condensed milk (Tetra Brik Aseptic)1/2 cup sugar (125 ml)5 whole eggs at room temperature2 tsp vanilla 500 g natural corn kernels (1.5 container Tetra Recart)1 stick (8 tbsp) unsalted butter, melted
Dry ingredients
2 cups corn flour (500 ml of polenta)½ cup sifted flour (125 ml)3 tsp baking powder1 tsp salt
Preparation
Prepare two cake pans, greased and lined with waxed paper which also is greased and floured.
Place the corn kernels in a bowl and mash them.
Pour the condensed milk, sugar, eggs and vanilla into a large bowl and stir until well blended. Add crushed corn kernels and melted butter and stir.
Mix the dry ingredients in another bowl and add them to the wet ingredients and stir with a wooden spoon until all is well blended. Pour into the greased moulds and bake at 175°C for 30 to 35 minutes, or until done and toothpick comes out clean. Let cool on wire rack. Serve with a little eggnog.
Source: A. Medina
Borscht, Russian beetroot soup
Ingredients
0.5 kg fresh beetroot 100 g parsnip 100 g celeriac 300 g cabbage 2 carrots2 red onions1.5 l vegetable broth3 cloves of garlic3 sprigs of thyme2 bay leaves300 g sausagessalt and pepper whipped cream or sour cream
Preparation
Peel and shred vegetables and onions and fry them in butter or olive oil in a big pot for a few minutes on medium heat. Pour broth and spices into the pot and boil for 30 minutes. Cut sausages in pieces and boil them in the pot during the last few minutes. Season with salt and pepper and serve with cream.
Borscht is made with beetroot and is popular in Eastern and Central Europe. The soup is served in connection with culinary traditions, and in many variations. A typical Russian borscht consists of beetroot, meat, cabbage and sometimes potatoes and onions. It is usually served hot with whipped cream or smetana (a thick sour cream).
Semolina Pudding from Romania
Ingredients
1 litre milk4 tbsp brown sugar1 vanilla pod1/3 cup of wheat semolina (85 ml)1 cup berries, plus extra for decoration
Preparation
Pour milk in a thick bottomed pot with 3 tbsp of sugar and the vanilla pod split lengthwise. When boiling, remove the vanilla pod and pour in semolina while stirring until it thickens.
Boil the berries with a tablespoon of sugar until they get smooth as a jam.
In breakfast bowls or glasses, place a layer of semolina, a layer of sweet mixture and so on until it reaches the rim.
(Courtesy of www.goodfood.ro)
47TETRA PAK Magazine
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Tetra Pak Magazine No.102 2013, ISSN 0346-3044. The Tetra Pak Group’s International Company Magazine is produced in Sweden and issued twice per year. The magazine is distributed to more than 150 countries and is available in Chinese, English, Finnish, French, German, Portuguese, Spanish, Swedish and selected issues in Japanese. Publisher: Christopher Huntley. Editor: Berit Schannong. Editorial board: Khaled Ismail, Berit Schannong, Paul Wharton, Rolf Viberg. Produced by: Tetra Pak International, Ruben Rausings gata, 221 86 Lund, Sweden. Tel +46 46 362948, E-mail [email protected] . Graphic design: Wahlgren & Hansson, Malmö, Sweden, www.woh.se. Cover: P Svärd/First Flight Communication, Malmö, Sweden. Translation: CBG-Konsult, Sundbyberg, Sweden / Bill Taylor, Thames Ditton, UK. Paper Cover: Arctic paper/Amber Graphic, 240 g. Paper Body: Arctic paper/Amber Graphic, 120 g. Print: ExaktaPrinting Malmö, Sweden. ISO 14001 and FSC Certificates.
AfricaDoro Wat, chicken stew from Ethiopia 8 Efo-riro, a Yoruba dish from Nigeria 46
Middle EastSütlaç, rice pudding from Turkey 35White beans with lamb from Turkey 12
EuropeLentils with chorizo from Spain 16 Greek Moussaka 17Pie with cheese and wild garlic from Romania 37Semolina Pudding from Romania 47Borscht, Russian beetroot soup 47Traditional Polish salad with mayonnaise 46
Latin AmericaPastel de Elote, corn-cake from Mexico 47Patagonian dessert from Chile 20Carrero, meat stew from Argentina 46
AsiaTom Yum Kung Nam Khon from Thailand 24Chicken Soup from China 45
OceaniaLamingtons from Australia 41 Pavlova cake from New Zealand 27
North AmericaAmerican Hamburger with coleslaw 29Hearty Canadian Pancakes 30
The Magazine includes the following recipes:
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Tetra Pak, ,PROTECTS WHAT’S GOOD, Tetra Brik, Tetra Classic, Tetra Evero, Tetra Fino,Tetra Gemina, Tetra Prisma, Tetra Recart, Tetra Rex, Tetra Top, and Tetra Wedge are some of the trademarks belonging to the Tetra Pak Group.
www.tetrapak.com
Theme: What’s on the menu?
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2013