Mastercard Foundation Scholars Program Soul Food Recipe Book

Soul
Food

Snacks
and
Sta rters

SARAH MONTGOMERY
Study & Work Away Transitions Advisor
Edinburgh Global
CULLEN SKINK
Moray Firth, Scotland
INGREDIENTS (SERVES 2-4)
This recipe is from a small fishing village just
along the coast from where I grew up in the
north-east of Scotland.
Cullen has historic cottages, spectacular
old railway viaducts, and a lovely wee hill
called the Bin of Cullen. It’s also home to
Scotland’s finest soup.
This is a sunny, undiscovered and unspoiled
part of the world which will always be home
to me. If you can, download a copy of the
movie Local Hero, partly filmed further east
on the Moray Coast, and soak it all up while
you savour the delicious flavours of smokey
fish and cream.
• 1 tablespoon butter
• 1 medium onion
• 400g potatoes (about 2 medium sized), peeled and cut into 1cm
cubes
• 250g smoked haddock
• 250ml whole milk
• ½ small bunch of parsley or chives, finely chopped (optional)
Note: Some people mash the potatoes, or add a leek or some
cream. Just make sure you use smoked haddock not any other type
of fish.
METHOD
• Melt the butter in a saucepan over a medium heat, then add the
onion and fry for 5-8 mins until translucent but not browned. Add
the potatoes and 300ml water and bring to the boil. Reduce the
heat slightly and simmer for 10-15 mins.
• Meanwhile, put the haddock in another pan and cover with the
milk. Cook very gently for 5 mins, or until just tender. Remove the
haddock from the milk with a slotted spoon (reserving the milk),
transfer to a plate and leave to cool slightly. When cool enough
to touch, flake the fish into large pieces, removing any bones.
• Put the reserved milk and flaked haddock in the pan with the
potato mixture/water and cook for another 5 mins.
• Taste and add salt/pepper if required, and sprinkle over the
parsley or chives to serve.

CORN FRITTERS
New Zealand
INGREDIENTS
• 32g white flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• A pinch of black pepper
• 1 egg, beaten
• 400g tinned sweetcorn (usually 2 tins)
• 2 tablespoons oil (any kind will do)
• Sweet chilli sauce and/or sour cream (optional, to add on top or
dip into)
METHOD
• Sift the flour, baking powder, salt and pepper to taste into a
bowl.
STELLA SIBBITT-JOHNSTON
Student Recruitment Manager
Business School
I’m originally from New Zealand, and
corn fritters are a staple Kiwi food. They’re
easy to make, cheap, delicious, healthy,
and vegetarian.
We often eat corn fritters with a salad for
lunch or a snack; or as something to take
along to a potluck dinner. Hopefully you’ll
find them easy to make and delicious, too.
• Add the beaten egg, mixing to combine. Stir in the sweetcorn.
• Heat the oil in a frying pan.
• Drop large spoonfuls of fritter mixture into the pan. Cook until
golden then turn over and cook the other side.
• Remove from the pan when cooked, and drain on a kitchen
towel.
• Top with sour cream or sweet chilli sauce (optional) and eat as a
snack or serve with a salad as a meal.

HÉLÈNE GREGOIRE
Senior Learning Manager
Mastercard Foundation Program
BAKED BEANS
Quebec, Canada
INGREDIENTS
This recipe reminds me of the baked
beans my Mom, Aunt and Grandma
prepared when I was growing up. We often
ate them on Good Friday when, according
to the Catholic faith, we were not supposed
to eat meat (I guess the cubes of salt pork
didn’t count!).
As if they weren’t already sweet enough
with the molasses, we liked to eat them with
maple syrup, which abounds in Quebec,
with a slide of bread lathered with mustard
on the side.
Though they take a long time to bake,
they’re easy to make. You have to
remember to soak the beans the night
before, mix all the ingredients in the
morning and you’ll have yummy beans for
dinner with leftovers you can have with eggs
the next morning.
• 400g dried navy beans
• 1 small onion, chopped
• 125g salt pork, rind removed, cubed
• 1 tomato, diced (canned tomatoes are fine too)
• 2-3 slices bacon, cut into small pieces (optional)
• 125ml ketchup
• 60ml molasses
• 30ml brown sugar
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dry mustard (or Dijon mustard)
• 1/2 teaspoon salt
• Pepper
METHOD
• Place the beans in a large bowl, add lukewarm water to cover
and soak overnight at room temperature. Add water as needed
to ensure beans remain covered. Rinse and drain.
• With the rack in the middle position, preheat the oven to 120°C.
• Combine all ingredients in a large (about 4.5 litre) ovenproof
Dutch oven or bean pot. Season with pepper.
• Add enough cold water to cover the beans by 5cm and bring to
the boil.
• Cover and transfer to the oven. Bake, stirring hourly, until the
beans are tender - about 7 hours. Add water as needed during
cooking.

INGREDIENTS
• 500g mixed mushrooms
• 500g strong flour, plus extra for dusting
• 250g unsalted butter (cold)
• 200g swede (or another type of veg)
• 400g potatoes
• 1 onion
• 1 pinch of dried rosemary (optional)
• 1 large free-range egg
• 15g sea salt
• 200ml cold water
VEGGIE PASTIE
METHOD
• Tear the mushrooms into a bowl, scatter over some sea salt and
scrunch together. Leave for 30 mins, scrunching occasionally.
• Tip the flour into a bowl with a pinch of salt, then chop and rub
in the butter. Make a well in the middle, slowly pour in 200ml of
cold water, then mix, pat and bring it together. Wrap in clingfilm
and chill in the fridge for 1 hour.
• After 30 mins the mushrooms should feel quite soggy, so squeeze
firmly to remove as much salty liquid as you can.
KATIE LITTLEFAIR
Donor Relations Manager
Development and Alumni
My Auntie and Uncle live in Cornwall
and my family spent many summers at the
beach having Cornish pasties with them.
Whenever I have one it reminds me of being
with family and the lovely warmth of a
pasty at lunch usually after a windy walk
on the beach.
This recipe isn’t a traditional Cornish pasty
but it’s just as good and I love making it.
• Peel the swede, potatoes and onion and slice into small pieces,
roughly the same size and thickness as a pound coin. Mix the
veg with the mushrooms, then add the rosemary and a few
generous pinches of black pepper.
• Preheat the oven to 180°C.
• Divide the pastry into 8, then roll out into 20cm rounds on a
clean flour-dusted surface. Divide up the filling and pile it to one
side of the middle, leaving a 2.5cm gap around the edges.
• Lightly brush the exposed pastry with beaten egg, fold over and
press the edges down, then twist and crimp with your fingers and
thumbs to seal.
• Eggwash again on the outside and then place on a lined baking
tray and bake for 40 mins, or until golden.
• These freeze really well raw – simply bake to order straight from
frozen for 1 hour.

LORNA BRUCE
Assistant Head of Communications
Edinburgh Global
BREAD WITH A TWIST
INGREDIENTS
A friend from France set up a baguette
challenge on Instagram. I don’t normally
make my own bread but it was a fun idea
and other people were sharing pictures
of their successes (and failures) so I gave
it a go.
The first attempt didn’t go well at all (it
was like a brick!) but I tried again and it
was so much better. I ate a lot of bread
that day! Then I started getting a bit more
adventurous, adding different things to try
them out.
The recipe is simple but easy to adapt to suit
your own preferences and to keep trying
different flavours.
• 500g flour
• 5g salt
• 2g sugar
• 7g fast-action dried yeast
• 350ml water
• Add your ‘twist’... a handful or dried fruit, nuts, seeds, olives, a
few herbs or spices, or anything you like (raisins and sunflower
seeds in the photo below)
METHOD
• Put the flour in a mixing bowl and add the salt and sugar on one
side and the yeast on the other.
• Make a well in the centre of the flour and slowly add the water,
mixing to make the dough.
• Knead the dough for around 10 mins, cover and leave to prove
for 2 hours (or until the dough doubles in size, it’ll be slower in
colder rooms).
• Split the dough into 2 and add your ‘twist’ ingredients by
working them into the dough, then leave for 10 more mins.
• Heat the oven to 180°C, with a little water in an ovenproof bowl
on the lower shelf.
• Shape the dough into a baguette, or use a loaf tin if you prefer,
and bake on the top shelf for 15 mins until the loaf begins to
brown.

DAUPHINOISE POTATOES
INGREDIENTS
• 3-4 medium potatoes
• 200g cheddar (or any other cheese you like, even vegan cheese)
• 240ml cooking cream
• A pinch of salt and pepper
• 2 tablespoons butter
• 1 garlic clove
• Crushed cornflakes or breadcrumbs (as topping)
• Mushrooms/courgettes, added in the middle layers (optional)
METHOD
• Preheat the oven to 200°C. Grease a baking dish with a little
butter.
SOUFIA BHAM
Scholar
Mastercard Foundation Program
Dauphinoise potatoes are a delight because
they feel like a more sophisticated form
of comfort food. Adding a few other
vegetables (such as courgettes, broccoli or
mushrooms) makes me feel far less guilty
about all this creamy indulgence, too!
They are perfect for cold weather and
remind me of home.
• Crush the garlic with the underside of a knife and rub it on the
bottom of the baking dish.
• Peel and wash the potatoes. Slice them on the side of a grater
that has 2/3 blades or use a sharp knife to make rounds of
potatoes as thin as possible. Wash away starch using a colander.
• Create a layer of potato by slightly overlaying the slices (like
fish scales). Sprinkle some salt, pepper, cheese and a little bit of
cream and butter. Then move on to the next layer. Repeat these
steps until you’ve run out of slices or reach the top of the dish.
• Sprinkle cheese and breadcrumbs on top and add a small dollop
of butter in the middle.
• Bake in the oven for 20-30 mins until you can drive a fork
through the layers fairly easily.

Savou ry
Mains

BREAKFAST CASSEROLE
Minnesota, USA
INGREDIENTS
• 250g breakfast meat (ham or bacon)
• 6 beaten eggs
• 6 slices white bread, broken into pieces
• 250g shredded cheese
• 475ml milk
• 1 teaspoon salt
• 1 teaspoon dry ground mustard
• Dill weed, spinach or basil (optional)
METHOD
JOHANNA HOLTAN
Program Director
Mastercard Foundation Program
This recipe is from my sister-in-law in
Minnesota and is great for feeding a group
of people. My brother and his family live
close to my parents and when I’m home,
this is a common meal for a brunch together
on the weekend. As I live far away from
them, this time together is really special.
We gather around a big dish of breakfast
casserole, lots of coffee, and if it’s not
winter - the backdoor open with the
kids playing.
• Preheat the oven to 190°C.
• Chop up the meat.
• Mix the bread, cheese and meat together. Spread evenly into a
greased casserole dish (23 x 33cm or similar size).
• Crack and beat the eggs.
• Add the milk, salt, ground mustard to the eggs and mix well.
• Pour this mixture over the bread, cheese, and meat into a
casserole dish.
• Bake for 40 mins (or until eggs are fully cooked).
When I make it for my family and friends
here in Scotland - I like to imagine those
gatherings back home.

AUDREY KON
Regional Director - SE Asia/Australasia
Edinburgh Global
STIR-FRIED BEEF WITH BROCCOLI
Malaysia / Singapore
This is a home favourite for me when I was
growing up in Kuala Lumpur, Malaysia, and
is versatile and easy cook.
My mother used to cook it with pork since
she didn’t eat beef or lamb. When I moved
to Singapore, and whenever I was missing
home cooked meals - I would make this.
Over the years I have improvised with beef
and discovered it makes the dish so much
more flavourful, although I would never tell
Mom that!
INGREDIENTS
• 400g rump steak
• 1 tablespoon cornflour
• 2 tablespoons light soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• 3 tablespoons oil
• 150g broccoli
• 2 spring onions (white parts only), sliced
• 100ml chicken or beef stock
• 1¼ tablespoons oyster sauce (optional)
METHOD
• Slice the beef very thinly. Put in a dish with the cornflour, soy
sauce, sherry and sugar. Mix well and leave for 30 mins.
• Divide the broccoli into small florets and stir fry in the oil for
about 1 minute.
• Add the spring onions and fry briefly. Push to one side of the pan
and add the beef and marinade. Stir fry on a high heat until the
meat changes colour, about 2 mins.
• Add the stock and cook on a high heat, stirring, for about 1
minute. Stir in the oyster sauce, if used.
• Serve with white rice.

INGREDIENTS (SERVES 2-3 PEOPLE)
• 500g beef, cut into chunks
• 1 beef/vegetable stock cube (2 for soup)
• 1 brown onion
• 1 carrot
• 1 bell pepper of any colour, cut into strips or cubes
• 2 potatoes, cut into cubes
• 2 garlic cloves
• 1 tablespoon flour
• 3 tablespoon tomato paste or 1 can of chopped tomatoes
• 2 teaspoon paprika (smoked or sweet)
• 1 bay leaf
• 1 teaspoon salt, sugar and pepper
• 5g fresh parsley
• 100g sour cream
• Oil
GOULASH: STEW OR SOUP
Hungary, with a Russian & German twist
METHOD
• Finely chop the garlic, dice the onion and carrot, deseed the
pepper and chop this, as well as the potatoes, into cubes.
• Chop up the meat (for a vegetarian alternative subsitute the meat
with 250g of chestnut chopped mushrooms and 1 can of drained
butter beans).
• Heat a large pot with a drizzle of olive oil and once hot, add the
chopped meat. Cook for 5 mins, stirring occasionally. Add flour,
stir and cook for another minute. Finally, add garlic, onion and
carrot and cook for 4 more mins, stirring occasionally.
• Vegetarian option - add mushrooms and cook for 4 mins.
INGA ACKERMANN
Global Community Coordinator
Edinburgh Global
Goulash is originally from Hungary but it
seems like every country has its own version.
In Russia, where I’m from, we mainly cook
a goulash stew. My Babushka’s (Grandma)
goulash was my favourite Sunday dish
growing up. Traditionally we would have
it over buckwheat kasha or mashed potatoes.
When I moved to Germany, I was surprised to discover that goulash soup
is one of the most popular student party dishes. Get ready to be served a
bowl as a midnight party snack, at brunch or for breakfast on 1st January.
It tastes great, is easy to cook for a large group and you can freeze it and
enjoy leftovers later.
• Dissolve the stock cube in 200ml boiled water, and add stock
to the pot (for goulash stew). If you want to make a soup use 2
stock cubes and 400ml of boiled water.
• Add salt, pepper, sugar, paprika, a bay leaf, tomato paste/can
of chopped tomatoes, and the butter beans.
• Bring to the boil, reduce the heat, cover it, and simmer for 60
mins while frequently checking on its progress.
• Add potatoes, bell peppers, and simmer for about 30mins.
• Once the goulash is thick enough for your taste, season it with
salt and pepper, remove the bay leaf and serve while hot.
• Top with a dollop of sour cream and sprinkle the torn parsley
over the top.

NIC CAMERON
Communiations Assistant
Edinburgh Global
CACIO E PEPE
Italy
I have failed to make this seemingly simple
dish so often that until recently I was certain
it was Italy’s cruel joke to the culinary world
- a dark art passed through generations by
secretive stove-top sorcerers. Get it wrong
and you will be faced with a pan of wet
noodles and inedible rubber - get it right
and your reward will be a memorable
spicy treat.
I’ll let you in on the secret - there is a fifth
ingredient required to master cacio e pepe
and you won’t find it in the cupboard..it’s
patience. Working too fast and scalding
your cheese can ruin the whole meal.
INGREDIENTS
• 100g dried spaghetti
• 80g hard Italian cheese (Pecorino is traditional, but parmesan
easier to find)
• Lots of coarse black pepper (freshly ground is best)
• 1 tablespoon olive oil (not extra-virgin as it overpowers flavours)
METHOD
• Finely grate the cheese into a bowl, discarding larger chunks.
• Heat a dry frying pan, add black pepper and toast on a low heat
for a few mins. Add oil to the pepper, move it around the pan for
a further minute and then take it off the heat.
• Boil the pasta in a very wide frying pan and cover with just
enough hot water for it to be fully submerged. Once the pasta is
cooked, drain all the water into a container (this pasta water will
be used to thicken the sauce so the cloudier, the better). Keep the
cooked pasta to one side.
• Wait 2 mins to let the water cool a little (if you add boiling water
to your cheese directly the heat will cause it to curdle). Add the
pasta water to your cheese little by little and mix it well until
a sauce of a thick creamy consistency is formed (not all of the
water may be needed).
• Reheat the peppered oil and add your pasta, stir it well to coat it
with oil and pepper and take the pan back off the heat.
• Wait again! Let your peppered pasta cool slightly or your sauce
will split. Finally, stir the sauce through the warm pasta.

RUSTY SQUID
Sete, Southern France
INGREDIENTS
• 1.8kg squid (also called cuttlefish/calamari), cut into 1.5cm strips
• 1 carton passata
• 1 tin tomatoes
• 1 onion chopped finely
• 1 clove garlic, minced
• A pinch of paprika
• A pinch of saffron
• 20cl dry white wine
• 1 tablespoon olive oil
• Salt and pepper
JUSTINE SERAN
Study & Work Away Advisor
Edinburgh Global
This dish is very common in my hometown
in the South of France, a fishing port on
the Mediterranean. Our traditional cuisine
revolves primarily around shellfish such
as mussels and oysters, cephalopods like
octopus and squid, and oily fish such as
sardine and mackerel.
I love how simple this dish is, as well as
healthy and balanced and using ingredients
with hardly any fat or sugar, yet it’s still
very tasty and versatile. Back home, it’s a
staple that can be found in school cafeterias
as well as restaurants and microwaveable
ready meals at the supermarket.
METHOD
• Cook the squid strips with the olive oil in a covered pan on a low
heat for 5mins.
• Add the onion and garlic.
• Stir in the passata and the tin of tomatoes.
• Add the white wine and season to taste.
• Let this simmer for 1 hour or until the squid is tender.
• Turn off the heat and stir in the paprika and saffron.
• Serve with boiled rice or steamed potatoes and aioli (garlic
mayonnaise).

CHICKEN STEW (BEEF OR LAMB)
INGREDIENTS
• 2 fillets chicken breast (can also use beef or lamb)
• 1/2 teaspoon garam masala
• 1/2 teaspoon mixed spice
• 1/2 teaspoon black pepper
• 3 teaspoons tomato puree
• 2 cloves garlic, chopped
• 1/2 onion, chopped
• Baby spinach, broccoli, or your favourite veg (optional)
PRINCE CHAKANYUKA
Scholar
Mastercard Foundation Program
I created this recipe by adding together
my favourite ready-to-use ingredients. The
inspiration behind it was to make something
quickly before doing university work or just
hanging out with friends. I wanted to put
together ingredients that taste good, without
putting much effort into making the food.
This recipe is good to make for lunch or
dinner, or even as meal prep. While the
stew can be eaten with mashed potatoes,
you can replace the potatoes with rice or
pasta if you like.
I say it’s from Edinburgh because I first
made it here and all these ingredients I used
are from University of Edinburgh’s student
friendly budget store.
METHOD
• Add the onion, garlic, seasoning and all spices to a pan with
cooking oil and fry for about a minute. Frying dry spices helps
extract the aroma and gives a stronger flavour to the food.
• Add the meat to a pan and continue frying for about 5 mins,
keep stirring and reduce the heat in case the meat starts to burn.
• Slowly add about 60 ml of hot water at a time, in intervals,
and allow it to boil until the water evaporates. Continue adding
water until the meat is cooked to your taste - roughly 15 mins for
chicken and 25-30 mins for beef or lamb. Add veg as you like.
• After the meat is cooked, dissolve the tomato puree in 60ml of
hot water and add to the meat, then simmer for 5 mins. This is to
make enough stock to serve. Add more water if the gravy is too
thick, and more puree if it’s too runny.
• After simmering, serve with mashed potatoes, rice or pasta.

ROSS SIMPSON
Head of Sports/Assistant Director
Sports Union
ROSS’ PEANUT CHICKEN EXTRAVAGANZA
Fife, Scotland
INGREDIENTS
This recipe comes from my Granny, who is
a great inspiration to me. It’s a hearty meal
that doesn’t take long to put together.
I love peanut butter, so my wife and Granny
often make this for me. I have a 2 and 4
year old, who do not understand why I
would put peanut butter on chicken rather
than toast, but I’m sure they will learn to
love it when they’re older. Meal times with
friends and families are the best!
• 250g gnocchi
• 1kg deboned and skinless chicken thighs, thinly sliced
• 4 tablespoon honey
• 4 tablespoon vegetable oil
• 5 tablespoon Thai green curry paste
• 5 tablespoon peanut butter (from below)
• 1 teaspoon salt
• 2 heads broccoli, cut into florets (or any other veg instead)
• 2 small red onions, cut into small wedges
• 3 tablespoon salted peanuts, roughly chopped
• handful fresh coriander, roughly chopped
• 1 lime, juice only
METHOD
• To make the peanut butter, put the nuts into a food processor with
the salt (optional) and honey and blend until it starts to change
texture. Add the oil gradually and as soon as the texture is
smooth and shiny, stop and transfer the mixture to a jar.
• For the chicken, preheat the oven to 200°C/180°C and have a
roasting dish (about 30 x 22 x 5cm) at the ready.
• Boil some water in a pan, then add the gnocchi. Boil until the
gnocchi come to the surface, take off the heat, drain and set
aside.
• Put the chicken into a large bowl. Add the honey, oil, curry
paste, peanut butter and salt, and mix it well with your hands.
Add the chicken to the dish along with the broccoli, onions and
gnocchi and bake for 30 mins, giving it a stir halfway through.
• Top with chopped nuts, coriander and a squeeze of lime to serve.
For homemade peanut butter (or just buy if easier)
• 500g salted peanuts
• 1 tablespoon honey
• 4–5 tablespoon vegetable oil

MARGHERITA PIZZA
Naples, Italy
INGREDIENTS
BARBARA BOMPANI
Reader
Centre of African Studies
History narrates that in order to pay
homage to the then Queen of Italy
‘Margherita of Savoy’, in Naples they
created the ‘Pizza Margherita’, a pizza
garnished with tomatoes, mozzarella, and
basil, to represent the national colours of
Italy, as on the Italian flag. This is the most
common pizza in Italy but you may wish to
top it with other ingredients such as ham,
mushrooms or other chopped vegetables.
Some Americans claim that they invented
pizza. That’s not true! Pizza is a very
traditional Italian meal or midday snack and
Italians around the world, like myself, eat it
when missing home.
Pizza is a good comfort meal or party
food with friends. It’s actually pretty easy
to make. I enjoy making it with my toddler,
even if the kitchen gets very messy!
• 500g strong flour (flour for bread and pasta dough)
• 10g salt
• 7g fast-action dried yeast
• 300ml lukewarm water
• 1 teaspoon sugar
• 35ml extra virgin olive oil, plus 2 tablespoon for brushing
• 400g pack mozzarella
• 3 tablespoon good quality tomato sauce (passata)
• Basil leaves, to garnish
METHOD
• In a bowl, whisk together the yeast, sugar, and oil into 300ml of
lukewarm water. Leave it to rest for a few mins then add in and
mix with flour and salt.
• On a floured work surface, knead the dough for 10 mins until
smooth and elastic. Shape into a ball, cover it up with cling film
and leave to rise in a warm place for about 4 hours, until it has
doubled in size.
• Preheat the oven to 200°C.
• Brush a baking tray with oil and work the dough around on it.
Press into a thin layer and leave to raise for another hour.
• Spread the passata on the dough and bake for about 10-15 mins.
• Take out of the oven and add chopped and squeezed
mozzarella. Bake for a further 10-15 mins until crisp. Top with
basil and serve.

FAIZ IQBAL
Research Associate in Robotics for
Extreme Environments
MATAR PULAO
India
Matar pulao has been a go-to option for
my family whenever we want to enjoy rice
for a working day dinner and don’t want to
indulge in intense preparations (something
we would do on weekends).
It’s so easy yet tasty and gives us an awesome feeling that we haven’t had
to compromise because we are tired. The Matar pulao with chutney or raita
(see below) gives us a satisfying feeling with a quick turn-around time.
INGREDIENTS
• 2 tablesoon vegetable oil
• 300g Basmati rice
• 115g green peas
• 2 green chillies
• 1 teaspoon ginger garlic paste
• Salt, to taste
• 946 ml water
WHOLE SPICES:
• 2 teaspoon cumin seeds
• 1 black cardamom
• 3-4 cloves
• 8-10 black pepper seeds
• 1 cinnamon stick
• 1 small piece of mace
• 1 bay leaf
Here’s how to make a Raita to accompany the Matar Pulao:
METHOD
In a bowl mix the following ingredients:
• 4-5 tablespoon yogurt
• Half a chopped cucumber
• 1 small chopped onion
• A couple of chopped tomatoes
• Salt and black pepper powder, to taste
• Chilly flakes (optional)
• 2 tablespoons water
• Put an open pot on the stove and heat for 10-20 secs. Add oil to
the pan and heat at a medium heat for 30 secs.
• Add the whole spices to the oil (if not all available, cumin seeds
and black pepper alone will do).
• When the spices begin to crackle, add green peas to it. Add
ginger garlic paste (if paste not available then finely chopped
ginger and garlic will also work), and sauté for 30 secs.
• Wash the Basmati rice and add the rinsed rice to a pan. Add salt
to taste and 4 cups of water. Bring to the boil.
• When the water starts boiling, reduce the heat, cover the pan
with a lid and let it simmer for 15 mins.
• After 15 mins check that all the water is gone and the rice is well
cooked. If so, the Matar Pulao is ready.

Sweet
t reats

RACHAEL PARSONS
CAHSS Regional Manager - N America,
Edinburgh Global
Aquafaba is magic, as far as I am
concerned! I’d never used it before the
lockdown, but this recipe is 100% one of
my new favourites. With flour scarce in the
shops due to the nation’s newfound baking
obsession, I tried making a dessert with an
ingredient most people throw away.
Aquafaba is the liquid from a can of
chickpeas. Enriched by protein from the
chickpeas it acts like egg whites when
whipped and can be used to make mousse,
meringue or even mayonnaise!
I have been cooking veggie/vegan food
for years and I’m glad to learn how to
work with a new ingredient. It was amazing
watching it turn from gloopy liquid to glossy
peaks. So the next time you open a can of
chickpeas to make dinner, you can make
dessert as well.
CHOCOLATE MOUSSE
INGREDIENTS (SERVES 3)
• 100g dark chocolate
• Liquid from 1 x 400g tin chickpeas (aquafaba, about 130ml)
• 2½ tablespoon caster sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Handful blueberries, to serve
METHOD
• Pour hot water into a pan up to 3cm deep and bring to the boil.
Reduce the heat to a simmer.
• Put a heatproof bowl on top of the pan, ensuring the water
doesn’t touch the bottom of the bowl.
• Break 85g of the dark chocolate into the bowl and leave it to
melt. Remove and leave to cool a little.
• Pour the aquafaba into a large bowl and use an electric beater
(a hand whisk won’t cut it this time) to whisk the liquid for 10-
15 mins - it will gradually firm up, as if by magic! Stop when the
mixture makes stiff peaks.
• Gently fold in the melted chocolate, sugar, vanilla and salt using
a spoon or spatula, making sure you don’t beat out too much air.
• Spoon the mousse into serving bowls/glasses and chill for 2
hours.
• Dress the mousses with a handful of blueberries and grate the
remaining 15g of chocolate on top just before serving.

GRANNY MURRAY’S SHORTBREAD
Scotland
INGREDIENTS (MAKES 12)
• 100g butter
• 50g caster sugar, plus extra to sprinkle on top
• 125g plain flour
• 25g cornflour
METHOD
• Cream the butter and sugar until very light and fluffy.
FIONA MURRAY
Digital Communications Assistant
Edinburgh Global
This is my Great Granny Murray’s
recipe who was born in 1899 in Banff,
Aberdeenshire. She was a fabulous baker
who lived until she was 92 years old. This
recipe passed down to her daughter-in-law,
(my Granny Murray) who is also 92 and
currently living with us during the Covid-19
outbreak.
• Gradually fold in the flour and cornflour.
• Draw mixture together with finger tips.
• Roll out (about 0.75-1.5cm) and use a round biscuit cutter to cut.
• Prick the top of the shortbread with a fork.
• Bake in the centre of oven at 120°C for about 40 mins (or until
colour of pale straw).
• Sprinkle with sugar to finish.
When I was growing up, it was always
exciting to visit my Grandparents home and
find my Granny baking shortbread. I was
always happy to be chief taste taster.
As I grew older, we baked together and she
showed me how to make her scrumptious
shortbread - I’ve never tasted better. We
spent yesterday evening making a batch,
which we haven’t done together in a while.

FIONA PATERSON
Business Unit Administrator
Edinburgh Global
I’ve been making this cake now for several
years. It always goes down well with friends
and family who I usually make this for when
I have a `Strawberry tea’ party during
Summer and raise a bit of money for charity
at the same time.
Strawberries and Summer just go hand in
hand. This cake is especially good if you can
get some really good farm strawberries in
season. It’s a lovely summer cake and great
for special occasions and birthdays.
STRAWBERRY AND CREAM CAKE
METHOD
• Preheat the oven to 180°C. Grease and line two round 20cm
sandwich tins.
• Cube the butter, then cream together with the sugar in a large
mixing bowl until pale and fluffy. Mix in the vanilla extract.
• Beat the eggs, then gradually mix into the creamed butter and
sugar. Sift, and fold in the flour, baking powder and ¼ of a
teaspoon of sea salt until just incorporated (don’t overmix).
Stir in a splash of milk to loosen the batter, then evenly divide it
between the two cake tins.
• Bake the cakes in the oven for 22-25 mins, or until golden brown.
To test whether cooked, insert a skewer into the middle of a cake.
If it comes out clean, it’s ready.
INGREDIENTS
• 225g unsalted butter (at room temperature), extra for greasing
• 225g white caster sugar
• 1 teaspoon vanilla extract
• 4 large free-range eggs
• 225g self-raising flour
• 1 teaspoon baking powder
• A splash of milk
Filling
• 200ml double cream
• 1 vanilla pod
• 1 ½ tablespoon icing sugar, plus extra for dusting
• 250g fresh strawberries
• Small amount of strawberry jam (optional)
• Leave to cool in the tins for 5 mins, then turn onto a wire rack to
cool.
• Once cool, pour the cream into a large bowl, scrape in the
vanilla seeds and whisk until you have soft peaks. Sift in icing
sugar and gently fold through.
• Place one of the cakes (the flattest) on your chosen plate or cake
stand and spread over the vanilla cream, but not right to the
edges or it will spill out later.
• Add the strawberries to the cream (if preferred, heat small
amount of strawberry jam gently and add the strawberries).
• Add the top layer of the cake and dust with icing sugar. Decorate
with a few strawberry slices.

TORRIJAS
Spain
INGREDIENTS
• 1 stale baguette cut in 4 or 6 slices (1 or 2 days stale)
• 200ml milk
• 1 cinnamon sticks
• 1/2 teaspoon ground cinnamon
• Half lemon/orange peel
• 55g sugar (majority for the milk and a little to coat the torrijas
later with ground cinnamon.
• 1 egg
• 75ml vegetable oil
MARIA MARTOS - BLANCO
Study & Work Away Administrator
Edinburgh Global
Torrijas are a traditional Spanish Easter
treat similar to French Toast. They’re the
best comfort food/dessert not only because
you can use basic ingredients and they
are simple to cook, but because they’re
a typical recipe that varies from family to
family. Some people like them a bit boozy
(like my mother-in-law by adding a bit of
rum to the milk!) and others simply use
sliced bread instead of a baguette.
I love torrijas because my Granny used to
make only two desserts and this one is the
only recipe she shared with us (she took the
other recipe to her grave!). This reminds
me of all those times my sister and I were
craving something sweet and my Granny
had the bread ready to make some torrijas.
METHOD
• Warm the milk with the cinnamon sticks, lemon/orange peel and
sugar. Don’t boil the milk but warm it enough until you can taste/
smell the cinnamon and sugar. Remove it from the heat and let it
cool. You can leave the sticks and peels in or remove them from
the pan and strain the milk if you don’t want bits in your milk.
• Once the milk is cool, heat some oil in a saucepan.
• Whisk the egg and dip the bread slices in it. You can lightly dip
the bread in the milk first before dipping in the egg but make sure
the milk is not warm as it could tear the bread.
• Deep fry the slices of bread and put them on a plate with kitchen
paper to absorb the oil.
• Mix some sugar with ground cinnamon, and roll your torrijas in
it. Put the torrijas in a container with the cold mild so they can
absorb some of the yummy lemony cinnamony milk.

EWA DZIECIOL
International Programmes Advisor
Edinburgh Global
TIRAMISU
Italy
‘Più lo mandi giù, più ti
tira su!’
‘The more of it you eat,
the more it lifts you up!’
This dessert scores high on the list of my
favourites because of its magical, time
travel-enabling powers. And no, before you
ask, I didn’t pour lots of alcohol into that
coffee!
The very first time I tried a homemade
tiramisu (the recipe I’m sharing with you
now) was at the end of my first year of
English and Italian Studies back in my native
Poland. It was a tough year for me for many
reasons - my dad got ill which nearly made
me quit higher education for full time work,
old friendships were falling apart, whilst the
new ones still seemed very feeble. But things
were starting to look up.
The day I found out I’d passed my oral
exam I was in a room with my class, the sun
pouring through the windows promising the
long-awaited, relaxing summer break, and
then one of my fellow students brought in
her homemade dessert for us all to share. It
seemed like the best thing I’d ever eaten. I
was 19 and that tiramisu really lifted me up!
INGREDIENTS
• 250g mascarpone
• 3 eggs
• 100g sugar (approximately)
• Savoiardi biscuits (lady finger biscuits)
• Coffee, lightly sugared
• A few spoons of amaretto liqueur/rum (optional)
• Bitter cocoa powder or grated dark chocolate, for decoration
METHOD
• Brew very strong coffee with a bit of sugar and, if desired,
alcohol. Set aside to cool down. You should taste coffee with
alcohol and not alcohol with coffee!
• Beat the egg yolks and sugar together. Mix in the mascarpone to
form a soft cream.
• Beat the egg whites with a pinch of salt until you get a foam,
which stays in place if you flip the dish upside down.
• Bit by bit slowly add the foam with a spoon (not a metal one) to
the mascarpone mix so it is distributed evenly but doesn’t go flat.
• Dip the lady fingers into the, now cool, coffee and place a layer
in a dish or, alternatively, place the lady fingers in a dish and
pour the coffee over them ensuring they soak up the liquid.
• Cover the layer of biscuits with the mascarpone mix and continue
to layer the ingredients, ending with the mascarpone. Place in
the refrigerator for at least 2-3 hours. Serve sprinkled with cocoa
powder or grated dark chocolate.

ANZAC BISCUITS
Australia/New Zealand
INGREDIENTS (MAKES 24)
• 110g rolled oats
• 110g desiccated coconut
• 150g plain flour
• 150g unsalted butter
• 90g golden syrup
• 220g raw sugar
• 1/2 teaspoon bicarbonate of soda
METHOD
• Preheat the oven to 180°C.
IONA HODGE
Study & Work Away Advisor
Edinburgh Global
The reason I chose the Anzac Biscuits is that
I first learnt to make them when my family
and I lived in New Zealand for several
years when I was a child. They are simple
to make, and bring back lots of happy
memories of playing sports and exploring
new places.
Anzac biscuits are traditionally baked and
eaten for Anzac Day (25th April), the
anniversary of the Australian and New
Zealand Army Corps landing at Gallipoli
in Turkey in World War I, to commemorate
servicemen and women.
• Combine the oats, coconut, flour and a pinch of salt in a bowl
and set aside.
• Place the butter, golden syrup and sugar in a saucepan over a
medium heat, stirring until the butter melts. Bring to a simmer and
cook for a further 1-2 mins until the sugar dissolves. Remove from
the heat, cool slightly, then add the bicarbonate of soda and
1 tablespoon of water. Stir to combine, then pour over the oat
mixture.
• Using a wooden spoon, combine the butter and oat mixture.
Taking a tablespoon of mixture each, roll into 24 equal-sized
balls. Divide between two paper-lined baking trays, leaving 3cm
between each.
• Flatten biscuits slightly, then bake for 10-12 mins until the top tray
is slightly golden. Swap trays and cook for a further 6-8 mins until
all biscuits are golden. Remove from oven and cool completely
on a wire rack.

SARAH HOEY
Immigration Legal Advisor (Staff)
Edinburgh Global
I wanted to choose a recipe that meant
a lot to me and my family. Unfortunately,
growing up in the west coast of Scotland
in the 1980 - 90’s meant that family meals
consisted of overcooked meat, oven chips
and Findus crispy pancakes. However, I
was lucky enough to marry into a family of
chefs, including an ex-pastry chef.
This is my brother-in-law’s recipe. This
cheesecake (and variations - ask me for
his chocolate orange cheesecake recipe)
appear at every family occasion, even my
wedding - who needs a wedding cake when
you can have a cake table. My parents even
order one for their Christmas day meal!
It has ruined every other cheesecake for
me as I’ve never found anything as good
as this one. It’s perhaps a recipe for a
more adventurous baker or if you have
some spare time but don’t be afraid of the
gelatine (you just dissolve it).
WHITE CHOC AND RASPBERRY CHEESECAKE
INGREDIENTS
• 340g Philadelphia cream cheese
• 500ml double cream
• 1 leaf gelatine
• 200g caster sugar
• 125g white chocolate
• Punnet of raspberries
• 1 teaspoon vanilla paste or extract
• A packet digestive biscuits
• 100g unsalted butter
METHOD
• Melt the butter and blitz the digestives and then combine the two.
Pack this mixture into the base of round spring release tin and
chill.
• Place gelatine in a bowl of cold water and set aside.
• Gently heat 100ml of cream with the sugar and vanilla. Once
steaming (but not boiling), add drained gelatine and combine.
• Melt the white chocolate (this can be microwaved in a bowl).
• Gently whip the rest of cream until it holds a soft speak. Beat
the cream cheese. Add the gelatine/cream mixture and white
chocolate to the cream cheese.
• Gently fold the softened cream into the cream cheese mixture.
Fold half of raspberries through the mixture, too.
• Pour this over the biscuit base and top with the remaining
raspberries. Chill for 4 hours before tucking in.

BUCKWHEAT PANCAKES
INGREDIENTS
• 200g buckwheat flour
• 2 teaspoon baking powder (use gluten free if required)
• A pinch of salt
• 2 free-range eggs
• 300ml buttermilk (or 150ml milk plus 150ml yoghurt)
• 1 tablespoon vegetable oil, for frying
• maple syrup, yoghurt or sour cream, fresh fruit, to serve
METHOD
LLINOS JONES
Senior Partnerships Advisor
Edinburgh Global
This is a wonderful recipe to make for a
weekend brunch and is a real hit with
children and adults alike. My young
nieces love them, piled high with banana,
marshmallows, Nutella and syrup. Adults
enjoy them with fresh fruit and maple syrup.
They are gluten free (provided you use
gluten free baking powder) so are fit for
coeliacs, too. Very healthy and filling, the
buckwheat gives a wonderful nutty grainy
flavour and texture.
Enjoy with a big pot of coffee on a relaxed
weekend morning. Alternatively, you could
make them more of a savoury treat for
dinner or lunch, and serve with sautéed
mushrooms, green onion and some cheese
(parmesan or stilton works great!).
• Mix the flour, baking powder and salt into a mixing bowl.
• In a separate bowl, beat the eggs with the buttermilk until
thoroughly combined.
• Add the wet ingredients to the dry ingredients and mix until there
are no visible traces of flour.
• Heat a non-stick frying pan over a medium-high heat. When it
is hot, add a drizzle of oil and carefully wipe it across the pan
with a piece of kitchen paper. Use a dessert spoon to spoon the
batter into the hot pan. The batter should bubble quickly. After
about a minute the edges of the pancake should be set with little
holes appearing across the surface. Flip the pancakes over with a
spatula and cook for 30 secs.
• Set the pancakes aside on a warm plate or baking tray while you
cook the remaining batter in the same way, oiling the base of the
pan before each batch.
• Serve the pancakes in a stack, drizzled with maple syrup or
topped with a spoonful of yoghurt and berries.

Krispie cakes, and variations of them, were
the most submitted recipe and so they had
to be included in the book.
KRISPIE CAKES (CHOCOLATE AND PLAIN)
KEVIN EGAN
Senior Finance Manager, Programs
Mastercard Foundation Program
Plain Rice Krispie squares are a favourite
recipe from the Egan household. They are
memorable from my childhood, and I now
make them regularly with the kids, who love
sweat treats.
INGREDIENTS
CHOCOLATE:
• 2 large bars of dark
chocolate (approx 2 x 110g)
• 50g dairy free butter/
margarine
• 3 tbsp golden syrup
• 100g Rice Krispies
PLAIN:
• 57g butter
• 240g marshmallows
• 1 teaspoon of vanilla essence
(optional)
• 150g Rice Krispies
KIRSTY GILLIES
Head of Communications
Edinburgh Global
I didn’t like cookery class at school. We made
kedgeree and shortcrust pastry which I thought
were boring and had no interest in eating. But
on the last day of the year the kids would get to
choose a dish, and without fail the whole class
would shout out ‘Chocolate Krispie Cakes!’
(see my recipe opposite). It still feels like a treat
now, the hard bit is waiting for them to chill
before eating.
ESTHER SUM
Regional Manager - East Asia
Edinburgh Global
I don’t bake or cook, out of choice, and
I like this recipe as it requires limited
ingredients and is fun and easy to make.
My recipe is even simpler than Kirsty’s - just
melt the chocolate in a bowl and then mix in
Rice Krispies.
METHOD
CHOCOLATE:
• Melt the chocolate in a
bain marie (a bowl over
a saucepan of simmering
water) or in the microwave, if
easier.
• Add the butter/margarine,
and stir until melted. Then
add the syrup.
• Finally, add the Rice Krispies
and mix into the chocolate.
• Spoon onto a single tray or
into individual paper cake
cases and leave to cool.
PLAIN:
• Melt the butter in a pot on a
low-medium heat.
• Add marshmallows to the
melted butter, and stir
continuously until they are
also completely melted in.
• Mix in the vanilla, if desired.
• Add the Rice Krispies into
the mixture until the cereal is
completely covered.
• Spoon the mixture into a
tray/dish, and then cool in
the fridge.
• Cut into squares and enjoy!