Recipes and Tips for the Celebration

Recipes and Tips for the Celebration

Publisher:

Laurea University of Applied Sciences / Leppävaara

Vanha Maantie 902650 Espoo

Tel. +358 (0)9 8868 7400

Editor-in-Chief:Krista Pätilä from Laurea University of Applied of Sciences, Finland

Editors:Dulce Adell from Valencia University, SpainManfred Hager from University of Applied Sciences Kufstein, AustriaLaurent Kuttruff from University of Applied Sciences Kufstein, AustriaStephanie Paulis from Zuyd University, the Netherlands Sanne Pisters from Zuyd University, the NetherlandsEveline Vedder from Zuyd University, the NetherlandsRemon Vink from Zuyd University, the NetherlandsFrank te Vruchte from Zuyd University, the Netherlands

Proofreader:Tarja Chydenius from Laurea University of Applied of Sciences, Finland Krista Keränen from Laurea University of Applied of Sciences, Finland

Graphic Design and Layout:Minna Tuomainen from Laurea University of Applied of Sciences, Finland

Photographs:Kanerva Mantila from Laurea University of Applied of Sciences, Finland

March 2008

PrefaceThis recipe book was born of the experiences when preparing a Christmas event for Laurea University of Applied Sciences. The Christmas event was arranged for the first time and an international group of students were responsible for the arrangement. The group members were from countries all over Europe like Spain, the Netherlands, Germany, Austria and Finland.

The event management was part of the Public Relations in Multicultural Environment course and by using the Learning by Developing (LbD) model. The event planning began a couple of months before the Christmas event by generating ideas together and tutoring lectures. One week before the main event the concept was tested (food, drinks and wines, entertainment, speech) by arranging a rehearsal party for other students. Believe it or not you would have wanted to be already there! After the rehearsal there was a week left to develop the actual event product.

The Christmas event was a success! There was reception for business partners at noon and in the evening 150 people of Laurea staff was served an international buffet. This booklet is giving you a taste of the atmosphere and the menu served. The menu included food from ten countries on five different continents. In this booklet you will find the recipes and some tips for event planning.

Have a tasty journey around the world!

MenuA really important part of any event is good food. An easy way to entertain guests is to plan an excellent menu. The best menu is combined of different ingredients. Make sure that you have alternatives for vegetarians, people with food allergies and those who like basic tastes. It is nice to give something little to eat as a starter. The main buffet should include a variety of cold and warm dishes without forgetting delicious desserts.

Here is one example of an international buffet menu with recipes from Argentina, Austria, Canada, India, Indonesia, Italy, Mexico, Morocco, South Africa and the United States. The first recipe, a cucumber soup, was served as an appetizer. It was served with bruchettas, small Italian delight. It is easy to eat while standing. The main buffet included turkey, lamb, beef, salmon and two vegetarian dishes. There were also side dishes like different salads, bread and sauces. Dessert alternatives were served a chocolate fountain with fruit skewers and Austrian palatschinken crepes with vanilla sauce. The menu was created by the Dutsch students Remon Vink and Frank te Vruchte.

Appetizer:Indian cold Cucumber soup

Italian Bruschetta served in two different styles:Aubergine bruschetta

Tomato bruschetta

Main Course:American Traditional roast Turkey with cranberries

Indonesian vegetarian MihoenMoroccan Lamb Kebabs

Italian Pesto PastaMexican Mini Taco’s

Canadian Salmon

Side dishes:Moroccan CousCous with shrimps

Mexican Bean SaladMoroccan Olives

Canadian green saladDressings and Sauces from different countries:

Mexican GuacamoleIndian Yoghurt sauce

Moroccan Tahini dressingAmerican Cranberry sauce

American potato cake with bacon & mushroomsSouth African brick pastry filled with goat cheese

Indian Saffron riceAustrian Bread

Naan from India

Desserts:Austrian Palatschinken & vanilla sauceChocolate fountain with fruit skewers

Did you know that… you should prepare 750-1000 g food per

person when you are serving a buffet.

Cold Cucumber Soup 4 to 6 servings (30 servings for the amuse)

Ingredients:

3 cucumbers 1 tbsp butter 1 tbsp chopped fresh dill or mint 1 leek, white part only, sliced 1 bay leaf 1 tbsp all-purpose flour 5 dl fresh chicken stock 1 tsp salt, or to taste white pepper 1,5 dl milk1,5 dl cream juice of 1/2 lemon 1 tbsp honey

Preparation:

Peel and slice two of the cucumbers.1. Heat the butter in a saucepan. Add the cucumbers and cook 2. over low heat for a few minutes.Add the dill or mint, leek and bay leaf and cook over low heat 3. until tender, about 20 minutes. Mix in the flour and cook for a few more minutes, mixing 4. constantly. Add the stock and salt and simmer gently for 30 minutes. Remove the bay leaf and let the mixture cool slightly. Purée the 5. mixture, half at a time, in a blender or food processor. Return to the pan and add the white pepper to taste. Add milk, cream, lemon juice and honey; then taste and adjust 6. the seasoning.

Peel, seed and grate the remaining cucumber. Mix in the grated 7. cucumber. Refrigerate until ready to serve.

Bruschetta with Tomato & Aubergine 30 servings for the amuse

Ingredients: 2 Italian Ciabatta bread, cut into 1,5 cm thick slices6 cloves garlic80 g parmesan cheese, grated.salt and freshly ground black pepper

Tomato mixture:6 plum tomatoes, diced2,5 DL chopped fresh basil1/2 red onion, mincedFreshly ground black pepperSalt

Preparation:

Preheat oven to 200°C.1. Prepare tomato filling: combine diced tomatoes, chopped basil and minced 2. onion in a mixing bowl, mix well. Season with freshly ground black pepper and salt. Prepare aubergine filling: Heat the oil in a frying pan until hot. Add the 3. diced aubergine and red onion wedges and sauté for 5-6 minutes, turning occasionally, or until soft. Season with freshly ground black pepper and salt.Arrange bread on a baking sheet. 4. Rub garlic into the top of each slice of toast; the toast should glisten with the 5. garlic. Spoon the tomato mixture onto half of the slices and the aubergine mixture 6. onto rest of the slices.

Put the cheese on top.7. Place in oven, and bake until well toasted, approximately 5 minutes. 8. Serve with a few fresh shredded basil leaves.9.

Aubergine mixture:3 tbsp olive oil1 aubergine, diced1 red onion, peeled and cut into wedgesFreshly ground black pepperSalt

BudgetYou are able to avoid big expenses by sharing the responsibilities and allocating funds among the team members. It is easy to divide the overall budget into smaller parts like food, beverages and decoration. When you have made an outline of the budget segments it is easier to make decisions and to see which segment needs more attention.

South African Brick Pastry with Goat Cheese Honey and Walnuts 4 servings

Ingredients:

4 sheets (frozen) brick pastry40 g walnuts, freshly cracked, if possible.Freshly ground black pepperHoney 240 g creamy goat cheese Chives

Preparation:

Remove the brick pastry from the freezer and let it come to room 1. temperature while you prepare the filling. Cover the sheets to be used with a sheet of waxed paper covered with a damp kitchen towel to keep the sheets from drying out.Preheat the oven to 200°C.2. Chop the walnuts roughly and cut the goat cheese in to pieces of 60 3. gram. Spread the brick pastry in 10 x 10 cm pieces, put the goat cheese in 4. the centre of the pastry, scatter the walnuts over the goat cheese, sprinkle honey on top of it and some freshly ground black pepper. Close the brick pastry and make a little purse with the cheese and 5. walnut mixture inside. Tie the pastry together with a leek strip or chive.Bake in an oven for 8 minutes, or until browned. 6.

Serve warm from the oven, slightly cooled, or at room temperature. 7.

Mexican Bean Salad6 to 8 servings

Ingredients:

400 g black beans, rinsed and drained 400 g can garbanzo beans, drained7,5 dl corn kernels1 red onion, diced2 jalapeno peppers, seeded and minced1 red bell pepper, diced3 tbsp chopped fresh cilantro1 tomato, diced1,3 dl olive oil3 tbsp fresh lime juice1/2 tsp honey1 tsp ground black pepperSalt to taste

Preparation:

In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow to sit 1hour before serving.

Tahini Salad Dressing 6 to 8 servings

Ingredients:

4 tbsp tahini (sesampaste)4 tbsp vegetable oil 2 tbsp lemon juice Soya sauce to taste Salt and pepper to taste 1 tbsp chopped parsley or chives Pinch of garlic Paprika to taste

Preparation:

In a bowl, mix together all the ingredients, 1. making sure they are well mixed. Adjust the amount of soya sauce and 2. seasoning to suit your taste. You can also make the dressing thinner by 3. adding more oil, lemon juice or water. Serve chilled. This dressing is best if used 4. within a few days of making.

Moroccan Lamb Kebabs 6 to 8 servings

Ingredients: 900 g File of lamb 3 tbsp olive oil 2 tbsp lemon juice 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric ½ tbsp Paprika 1 garlic clove, crushed 1 tsp harissa paste (if available) 1 small lemon salt and freshly ground black pepper 16 skewers

Preparation:

Made a marinade sauce in a bowl. Mix olive oil, lemon juice, 1. spices, garlic, harissa paste and some seasoning togetherCut the lamb into roughly 5cm chunks. Place it into a bowl 2. with the marinade and mix together well. Cover and leave to marinate at room temperature for 2 hours or overnight in the fridge.Thread the lamb on to the skewers and barbecue or cook under 3. a hot grill over medium-hot coals for about 10-15 minutes, turning now and then, until they are nicely browned on the outside but still red in the centre.

Moroccan Yoghurt Sauce6 to 8 servings

Ingredients:

2,5 dl yogurt (thick) 1,3 dl mayonnaise ¼ tsp salt 1,3 dl thin sliced chive 1 clove garlic 3 tbsp oil 1 tsp vinegar

Preparation:

Add minced garlic, salt, vinegar and oil to yogurt and mix well. Add the mayonnaise. Add sliced chive and mix well.A very cool and refreshing treat. More or less garlic, salt and vinegar can be added to suit your taste.

Marinated Olives from Morocco 30 small servings

Ingredients: 225 g each of black and green olives 5 tbsp extra virgin oil 3 small sprigs each of fresh thyme, rosemary and oregano 3 small fresh bay leaves 2 large clove of garlic, sliced thinly 2 lemon slices, quartered

Preparation: Simply mix everything together, cover and set aside for 3-4 hours before serving.Instead of fresh herbs you can perfectly use prepared herb pesto.

Shrimp Couscous Salad6 to 8 servings

Ingredients:

5 dl couscous 5 dl water 2 dl olive oil 0,6 dl apple cider vinegar 1 tsp Dijon mustard 1 tsp ground cumin 1 clove garlic, crushed Salt and pepper to taste 1 red bell pepper, chopped 1 yellow bell pepper, chopped 750 g cooked shrimp, peeled and deveined 2 medium tomatoes, chopped 2,5 dl chopped fresh parsley 2,5 dl crumbled feta cheese

Preparation:

FacilitiesRemember to include clear guiding for public transportation as well as driving instructions and to arrange enough parking spaces. Well prepared initial arrangements will help the guests to form a good first impression. Make sure that the cloak room and other facilities like toilets are in top condition.

When you are celebrating take care of adequate amount of seats and tables whether you decide to have standing tables or guests seated at the tables. Remember to attach class holders to the plates as well.

Boil water and pour into a bowl. Mix in couscous 1. and cover. Let stand for 5 minutes, then immediately fluff with a fork (otherwise it will clump). Set aside to cool. Make vinaigrette in a bowl, by mixing together 2. the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside. In a large salad bowl, mix together the shrimp, 3. cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Mix vinaigrette to blend, and then pour in about 4. half of it over the couscous and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving. 5.

Oriental Mexican Taco’s 8 to 10 servings

Ingredients:

500 g lean ground beef 1 chopped onion 1 tbsp vegetable oil 1 tbsp flour 1 1/2 tsp chili powder 1 tsp dried leaf oregano 1 tsp salt 1/4 tsp cinnamon Few dashes red pepper sauce, or to taste 400 g diced tomatoes, drained 0,5 dl chili sauce 0,5 dl sliced ripe olives 8 taco shells (normal size) or 12 small taco shellsShredded Mexican blend cheese Diced tomatoes, optional Sour cream, optional

Preparation:

Guacamole Sauce6 to 8 servings

Ingredients:

2 ripe avocados ½ Red onion, minced 1-2 serrano chiles, stems and seeds removed, minced 2 tbsp cilantro leaves, finely chopped 1 tbsp of fresh lime or lemon juice 1/2 tsp coarse salt A dash of freshly grated black pepper 1/2 ripe tomato, seeds and pulp removed, chopped

Preparation:

TIP! Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Brown beef and onion in hot oil until meat is browned 1. and crumbly. Blend in flour and seasonings. 2. Add tomatoes, chilli sauce, and olives. Mix. 3. Cover and cook over low heat for about 20 minutes. 4. Spoon about 1,5 dl of beef mixture onto crisp hot corn 5. tortillas.For serving pour over a mixture of sour cream and 6. Mexican cheese and some fresh parsley.

Cut avocados in half. Remove seed. Scoop out avocado from the peel, 1. put in a mixing bowl. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and 2. mash some more. Chilli peppers vary individually in their hotness. So, start with a half of one chilli pepper and add to the guacamole to your desired degree of hotness. Keep the tomatoes separate until ready to serve.3. Cover with plastic wrap directly on the surface of the guacamole to 4. prevent oxidation from the air reaching it. Refrigerate until ready.Just before serving, add the chopped tomato to the guacamole and mix.5. Serve with Mexican taco’s.6.

EntertainmentBesides delicious food and excellent wines and drinks it would be nice to offer additional entertainment to the guests. In our

Christmas event we had a pianist and a singer to entertain the guests. They performed for about 20 minutes and after that

Christmas carols were played as background music. There were also cultural presentations from different countries.

Fresh Basil Pesto 6 to 8 servings

Ingredients:

2 bundles of fresh basil leaves, only the leaves 2 Dl freshly grated Parmesan cheese 2 dl extra virgin olive oil 2 dl pine nuts 3 medium sized garlic cloves Salt and freshly ground black pepper to taste

Preparation:

When the pesto is too dense, add more olive oil.Serve with pasta, for example “penne”.

Combine the basil in with the nuts, pulse a few times in a food processor.1. Add the garlic, pulse a few times more. 2. Slowly add the olive oil in a constant stream while the food processor is on. 3. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Parmesan cheese and pulse again until blended. 4. Add a pinch of salt and freshly ground black pepper to taste. 5.

Decoration Think about making a decoration plan based on the

budget. For a large space you need big and impressive decoration. If there is too much room consider

screening off part of it. Besides the buffet and the dining tables remember to decorate the entrance and

the toilets.

Safety Make sure that nothing is blocking the emergency

exits. Take care of the security of the guests and fire regulations as well.

InvitationThe guests should have an invitation three weeks

before an event. People who get a lot of invitations for different events usually choose the ones which sound

the most interesting. Be sure that your invitation is one of those!

If you need to know the number of guests and special diets ask for response. Mark R.S.V.P (from French

“repondez s’il vous plait”) with last date of confirming participation. Remember also to include the phone

number, an e-mail address or a link to an e-form. Be prepared for the responses. Nowadays an e-form is an

easy way to take care of the guest list.

Baked Salmon the Canadian Way6 to 8 servings

Ingredients:

800 g salmon side salt pepper thyme, dill or parsley

Cheese

Preparation:

Preheat oven to 200°C. 1. Season the fish with salt, pepper and fish spice.2. Cover with cheese. 3. Bake for 25-30 minutes until done. Don’t 4. overcook so check frequently.

American Potato Cake with Bacon and Mushrooms30 servings for the amuse

Ingredients:

2,5 kg potato, clean and peeled1 l cream12 eggs200 g bacon (thinly sliced)250 g mushroomsSalt to tastePepper to taste300 g cheese

Preparation:

Preheat oven to 175°C.1. Mix the eggs in a bowl. Then add the cream some pepper salt 2. and whisk again. Slice the mushrooms and fry them shortly together with the 3. bacon until light brown. Slice the potato’s in a food processor. Put the potatoes in a 4. baking pan of a size about 45 by 45 cm. Mix the mushroom and bacon mixture with the potatoes. 5. Put the egg and cream mixture over the potatoes, mushroom 6. and bacon. If it’s right the potato mixture is completely covered with the egg mixture.

Sprinkle the cheese over it and put it in the oven for about 35 7. minutes until light brown.Let the cake cool down and you can cut it in every form.8.

Paletschinken8 to 10 servings

Ingredients:

2,5 dl all-purpose flour 2 eggs 1,3 dl water 1,3 dl milk1/4 tsp salt 2 tbsp butter, melted

Preparation:

Serve hot with vanilla sauce.

Whisk the eggs in a large mixing bowl.1. Add in the milk and water, mixing to combine. 2. Add gradually the flour, salt and melted butter; beat until 3. smooth. Heat a lightly oiled griddle or frying pan over medium high heat. 4. Pour or scoop the batter onto the griddle, using approximately 1 tablespoon for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Event arrangements require a lot of planning and preparations. Here is a check list from our Christmas event.

Check List of an EventPROJECT MANAGEMENT Timetable Responsibilities

LEADERSHIP Organization of staff Briefing

FINANCE Budget MARKET & PROMOTION Invitation Thank You -note Sponsorship FACILITIES Guidance Parking Furniture Checkroom Toilets Electricity Sound system Light

DECORATION Lobby Buffet tables Standing tables Entrance Toilets Working clothes ENTERTAINMENT Band Background music Other presentations FOOD & SERVICE Menu Recipes Drinks Special diets

SAFETY & SECURITY Emergency exit Fire regulations Security

Enjoy!