AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
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Fish & Seafood Dishes<br />
• Stir Fried King Prawns, Green Salads, and<br />
Cherry Tomatoes wrapped in Egg Net<br />
with Balsamic Dressing<br />
From Australia, by Ty Choi<br />
• Shrimp Moqueca<br />
From Brazil, by Maria Tereza Leme Fleury<br />
• Shrimp Cuisine<br />
From Puerto Rico, by Maribel Aponte<br />
• Crucified Salmon<br />
From Finland, by Harry Lindell and Pia<br />
Polsa<br />
• Singapore Noodles<br />
From South East Asia, by Michael Sartor<br />
Meat‐based Dishes<br />
�<br />
• Beef Olives with Red Cabbage and<br />
Roasted Brussels Sprouts<br />
From Germany, by Stefanie Paluch and<br />
Thomas Wittkop<br />
• Pastelon de Vindaloo<br />
From Puerto Rico/India, by Dale T.<br />
Mathews<br />
• Sri's Seekh Kabab<br />
From India, by Srilata Zaheer<br />
• Pollo alla Cacciatora con Riso e Piselli: A<br />
Jamaican‐Californian Interpretation<br />
From Italy, Jamaica & California, by Maggi<br />
Phillips<br />
• Gold Mountain Chicken Noodle<br />
From Burma/Myanmar, by Htwe Htwe<br />
Thein<br />
• "Kraut" Stew With Chestnuts and<br />
Smoked Pork Shoulder<br />
From Germany, by Jana Oehmichen and<br />
Alexander Schult<br />
• Chilli with Beer and Bacon<br />
From Canada, Wade and Jeremy<br />
McKenzie<br />
Part II: Main Dishes<br />
25<br />
• Fried Leek and Minced Meat<br />
From Germany, by <strong>Klaus</strong> <strong>Meyer</strong><br />
Vegetable‐based Dishes<br />
• Imam Bayildi (V)<br />
From Turkey, by Dilek Zamantili Nayir<br />
• Chiles en Nogada (Stuffed Peppers in<br />
Walnut Sauce) (V)<br />
From Mexico, by Robert C. McNamee and<br />
Maria Marquez‐Carrillo<br />
• Indian Courgette Latkes (V)<br />
From Euro‐Asian Fusion, by Fiona Moore<br />
• Carrot Balls (V)<br />
From China/Denmark, by <strong>Klaus</strong> <strong>Meyer</strong><br />
• Spaghetti alla Norma (V)<br />
From Italy, by Grazia D. Santangelo<br />
• Cauliflower Soufflé<br />
From Central Europe, by Cordula<br />
Barzantny<br />
• Crêpes Bretonne (V)<br />
From France, by Richard Hoffmann<br />
• Homemade Pizza Party<br />
From USA, by Mary Ann von Glinow
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