2

3

September 16th, 2015

On this special day,

you deserve a special present.

We want to share with you our favorite recipes

as symbol of our common love for food.

People from all around the world joined this

project to wish you an amazing Birthday, full

of love and delicious food.

Enjoy the reading!

4

Tiramisù

Ingredients 250 gr pack of Savoiardi (ladyfinger)

500 gr mascarpone

100 gr white sugar

3 very very fresh eggs

coffee ( the strongest you can)

marsala or cognac

bitter cocoa powder

Instruct ions First prepare the coffee, about 3 cups, pour it in a bowl and allow to cool off and add

some alcohol of your choice.

Separate the eggs and mix the yolks with the sugar mix until you obtain a creamy light

mixture. I always use electric whiskers, it’s easier and quicker!

Add now all the mascarpone and mix well, making sure you eliminate any lumps.

In a separate bowl, mix the egg whites with a pinch of salt until they reach a firm, but

fluffy consistency. When I was a baby my mum used to turn the bowl on my head to

show me that the consistency was right and the egg wouldn’t fall.

Now put together the 2 mixtures and mix gently with a large wooden spoon.

5

Dip the savoiardi cookies in the coffee, and one by one lay them flat into a not too

large pyrex tray. Once the first layer of cookies has been laid out, spread a layer of the

mascarpone cream on top. Do another layer of savoiardi and cream, then dust with the

cocoa powder.

Put the tray in the fridge for a couple of hours… yes, you have to wait a little if you

want to enjoy the Tiramisù at its best!

Today I’m making a Tiramisù in your honor for your birthday, but sorry, I’ll eat it all by

myself ;)

Giada • ITALY

@IanHardingITA @GiadaAlready

6

Creamy Chicken and Broccoli Pumpkin Alfredo

Ingredients 500g | 1lbs packet penne pasta

1 cup reserved pasta water

2 tablespoons light butter of choice

1 onion, sliced thinly

2 garlic cloves, crushed or minced

500g | lbs skinless chicken breast tenders, cubed

2 cups pumpkin puree (canned or fresh, steamed until soft)

2 cups skim milk

1⁄2 cup freshly grated parmesan cheese

1 tablespoon vegetable stock powder

Salt to season

Instruct ions Boil pasta in a large pot of salted water according to packet directions, until al dente.

Reserve 1 cup of the water for later use.

Heat a large pan over medium heat and add butter. As soon as it starts to fry and

sizzle, add onion and cook until transparent. Add the garlic, and fry until garlic

7

becomes fragrant (about a minute). Add the chicken and stir it through the onion and

garlic. Cook until chicken changes in color. Add the pumpkin and milk, continuously

stirring until it combines and begins to simmer and thicken. Add the broccoli and

parmesan cheese, stock powder and salt. Mix well and cook until chicken has cooked

through and broccoli is cooked to your liking. Pour the reserved pasta water into the

pan in 1⁄4 cup increments, stirring between each addition, until you gain the

consistency you like. (If you need too, add a little extra milk for a thinner sauce).

Gently stir the pasta through the sauce and serve with extra parmesan cheese!

This recipe is not mine, unfortunately, but I had to share it with you because it’s just so

damn good. It is a recipe from cafedelites.com (which is, by the way, an amazing

website for everyone who likes to cook) and I hope you’ll love it like I do.

Marion • FRANCE

@ActuallyMarion @oolianharris

8

Vegetarian Empanadas

Ingredients Flour

Olive oil

Baking powders

Salt

Onions

Mushrooms

Corn

Sweet peppers

Olives

Instruct ions For the empanada dough: Combine the flour, baking powder, olive oil and salt in a

large bowl. Add water as needed to maintain your dough soft. Once it's all mixed in,

you can begin to stretch out your dough and cut it in circles.

For the stuffing: start with frying the onions.

Next, add the sweet peppers and mix. Once that everything is fried a little, add the

mushrooms. Be careful! Do not cook mushrooms more than two minutes.

Cook the corn for a bit first separately then add with the rest of the stuffing. Finally add

some olives.

Once that's all done, take a bit of the stuffing and add it to each circle of dough leaving

enough space to be able to wrap the dough around the stuffing without the stuffing

coming out. Closing the edges, then put the empanadas in the preheated hot oven

9

(400ºF ) and bake in preheated hot oven for about 30 to 35 minutes or until nicely

brown. Make sure dough is well cooked in between creases.

Happy bday Ian! I hope enjoy your day with family and friends! You deserve the best in

the world; I just want to thank u for letting us enjoy your talent! I love the person

"you're", although I don't know you but I see you as a guy too funny, which makes is

steady jokes and apparently has a good sense of humor, I like who you likes animals

and help associations concerned with the preservation of them and very important that

you help the Lupus Foundation because it makes you more human. I think you're very

talented and if anyone thought otherwise, you has shown in recent PLL season, I'm

sorry but your character was actually very boring and yet you puts all of yourself to us,

your fans enjoy your few scenes. I hope to soon you have another project to see it

because I don't watch PLL anymore so pleaseeeeeeeeeeeee get to a new project! haha

Hugs and good vibes from Chile! South America loves you!

Patu • CHILE

@HardingHaleBenz

10

Puff pastry Apple Crostata

Ingredients 1 puff pastry sheet, thawed

3 tbsps sugar

Vanilla (A LOT!)

2 whole eggs 1⁄4 cup peach or apricot preserves

4 tbsps water (or more, if needed)

Granny smith apples, medium, peeled, cored, sliced thin

1 cup whipping cream ( I usually like to add 2!)

Instruct ions Preheat oven to 400°F.

Thaw 1 sheet of puff pastry, about 30-40 minutes. Once thawed, unfold.

Place on a baking sheet lined with parchment paper. Peel, halve and core apples. Slice

them into thin half moons.

You will make 4-5 rows of apples, leave no pastry exposed!

Overlap the apple slices one on top the other covering the apple by 2/3 because the

apples will shrink while baking.

11

For filling just combine all the ingredients; whipping cream, sugar, vanilla and eggs and

pour over the apples.

Bake for about 45-50 minutes. Rotate once during baking. You will know it done, when

the filling isn't runny anymore.

Meanwhile mix the peach/apricot preserve with some water. Warm on the stove until

thin.

While the crostata is still hot, brush with apricot & water mixture and bake for 10 more

minutes. It's best served the next day!

This isn't a really Slovenian recipe, but it is my favorite! In Slovenia, we usually make

such nice pastry. Just google "potica" or "prekmurska gibanica". Anyway I like this

more.

Kira • SLOVENIA

@KiraaKelly

12

Sweet and Sour Tofu With Vegetables

Ingredients 1 Tbsp. cornstarch

3/4 cup vegetable broth or water

3 Tbsp. white wine vinegar

3 Tbsp. sugar

1 Tbsp. ketchup

2 Tbsp. soy sauce or tamari

1/2 tsp. ground ginger

1/4 tsp. cayenne pepper (optional)

2 Tbsp. vegetable oil

2 cloves garlic, crushed

1 medium onion, thinly sliced

2 medium carrots cut into matchstick shapes

1 green bell pepper, sliced into strips

1 stalk celery, chopped into strips

1/2 cup sliced fresh mushrooms

1 pound firm tofu, cut into strips

13

Instruct ions Mix the cornstarch with 3 Tbsp of the broth or water in a small cup until well blended.

Add the rest of the stock, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne

pepper and set aside.

Heat the oil in a wok or large frying pan over high heat. Stir-fry the garlic, onion, and

carrots until the carrots begin to soften, about 5 minutes. Add the pepper, celery, and

mushrooms and stir-fry for another 2 to 3 minutes.

Stir the sauce well and add it to the vegetables. Cook until the mixture thickens. Add

the tofu and cook until the tofu is thoroughly heated. Serve immediately over rice.

Tanya • INDIA

@Ezria_AZian

14

Chicken Tikka Masala UK Style

Ingredients 4 chicken breast fillets cut into 2.5cm cubes

2 garlic cloves, roughly chopped

2.5cm piece root ginger, roughly chopped

400g tin chopped tomatoes

4 tablespoons natural yoghurt

1 onion, chopped

2 tablespoons vegetable oil

2 tablespoons masala curry paste

Salt and pepper to season

1 tablespoon plain flour

50ml water

3 tablespoons fresh coriander, chopped

Coriander leaves to garnish

Instruct ions Put the tomatoes, garlic, ginger and yoghurt into a blender or food processor and

process until the mixture is smooth and set aside.

15

Heat the oil in a large frying pan, add the onion and fry over a medium heat for 3 to 4

minutes, stirring constantly.

Stir in the masala curry paste and fry for a further 1 minute over a medium heat, stirring

once or twice.

Add the tomato mixture and chicken to the pan and mix together. Season with salt and

pepper. Mix the flour and water together and stir into the pan off the heat. Return to

the heat and bring to the boil stirring constantly. Cover and cook over a gentle heat for

15 minutes.

Sprinkle in the chopped coriander and serve immediately garnished with coriander

leaves.

Andy • UK

@AndiLewis7

16

Crepes

Ingredients 1 cup all-purpose flour, (spooned and leveled)

1 tablespoon sugar

1/4 teaspoon coarse salt

1 1/2 cups whole milk

4 large eggs

3 tablespoons unsalted butter, melted

Instruct ions In a blender, combine flour, sugar, salt, milk, eggs, and butter.

Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter

sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up

to 1 day; whisk before using).

Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup

batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is

golden brown, 2 to 3 minutes.

Loosen edge of crepe with a rubber spatula, and then with your fingertips, quickly flip.

Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat

pan with butter as needed.)

17

You can add anything you want on it: Nutella, caramel, butter… and you can also eat

theme evrytime of the day! I eat them in the morning or when I came back from

school!

Enjoy!!

Emilie • FRANCE

@goose_hale

18

Bacon Deviled Eggs

Ingredients Eggs

Eggs

Eggs

3 slices bacon

2 tablespoons melted butter (if needed)

1/3 cup miracle whip

Instruct ions Use as many eggs as you need.

Get real bacon and cook it up crispy. Get all the grease off the bacon. Then crumble

the bacon up into tiny bits.

Use the bacon in the mix of the yellow center stuffing for part of the deviled egg.

A little mustard, miracle whip and the bacon.

Use enough miracle whip and mustard to make the creamy stuffing for the deviled

eggs.

19

Stuff the egg whites.

It is really good. I don't care for the deviled eggs with the pickled relish. And no

paprika sprinkle on the top.

Enjoy. And thank you for all you do!

Denise • USA

@Dpelle12

20

Danish Meatballs

Ingredients 0,6 pound ground pork

0,6 pound ground veal

½ teaspoon salt

½ teaspoon pepper

1 big onion

2 tablespoons flower

1 small egg

2 tablespoons Butter

2 tablespoons Flour

1 cup Milk

3 tablespoons Parsley (chopped finely, fresh)

Salt

Ground Pepper

Instruct ions Meatballs: Chop the onion into fine pieces, and mix meat and onions together.

Add egg and mix again. Add flower, and remaining ingredients.

Form mix into 6-8 balls. Melt butter on frying pan. 10 minutes on each side medium

heat. Boil the potatoes. Make the sausage.

21

Parsley sauce ingredients (best sauce in the world): Melt the butter in a saucepan

Stir in the flour and cook stirring for 1 minute (don't let the flour brown.)

Stir in the milk gradually (a whisk is ideal.)

Simmer for 5 minutes, add the parsley and season with salt and pepper.

Keep warm until ready to serve.

Danish meatballs are a traditional old dish. This is one of my favorite things to eat

and my grandma makes it just perfect – you should try hers

I’m VERY picky with my food but I really enjoy this dish – btw it goes good with beer.

I hope you’ll enjoy just as much as me and if you like this you should try more Danish

food. I’m sure you’ll find this easy dish easy to make or you could ask me for help :p

Line • DENMARK

@cutestharding

22

Cremi Oreo Pie

Ingredients 36 OREO Cookies, divided

1/4 cup butter or margarine, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

2 cups thawed COOL WHIP Whipped Topping

Instruct ions Crush 24 cookies to form fine crumbs; mix with butter until blended. Press onto bottom

and up side of 9-inch pie plate. Refrigerate while preparing filling.

Chop 8 of the remaining cookies. Beat cream cheese and sugar in medium bowl with

mixer until light and fluffy. Add chopped cookies and COOL WHIP; stir gently until

blended. Spoon into crust.

Refrigerate 2 hours or until firm. Halve remaining 4 cookies; insert, cut-edges down,

into top of pie.

23

Happy Birthday Ian! I hope you'll LOVE our recipes!

Nina • NETHERLAND

@LiarsBucketList @PllNederland

24

New Zealand Lollycake

Ingredients 1 packet of plain malt biscuits

1 can of sweetened condensed milk

1/2 cup of coconut shreds

1 packet of soft lollies, NZers use eskimos

but I’ve heard USA has fruit puff candy that works

Baking Paper/Cooking Paper/ Parchment ( Think thats what you call it in USA)

Instruct ions Kia Ora Ian! I’m Ailesh and I live in the little country located under Australia called New

Zealand, or Aotearoa. Kiwi’s love sweet treats and lollycake is a must try when

venturing down under. It is a slice that is made of lollies (candy), biscuits (cookies),

coconut and a sweetened milk that combines it together and doesn’t need baking.

Lollycake is found at most cafes in New Zealand and is popular with Kiwis who move

overseas and want a piece of kiwiana aboard. All of the ingredients are found on

websites, just search New Zealand food online stores.Crush the biscuits into a powder,

either by using a food processor or by putting them into a ziplock bag and crushing

with a rolling pin.

Chop the soft candy into small pieces. Mix into biscuit powder.

25

Combine with the can of condensed milk into a sticky mess.

Use your hands to mold the mix into logs. Then roll the logs in the coconut and wrap in

baking paper. Put in the fridge for two hours.

Ailesh • NEW ZELAND

@ailesh_

26

Paella

Ingredients 1 tbsp olive oil

1 onion, chopped

1 tsp each hot smoked paprika and dried thyme

300g paella or risotto rice

3 tbsp dry sherry or white wine (optional)

400g can chopped tomatoes with garlic

900ml chicken stock

400g bag frozen seafood mix

Juice ½ lemon, other half cut into wedges

Handful flat-leaf parsley, roughly chopped

Instruct ions Heat the oil in a large frying pan. Add the onion and soften for 5 mins.

Stir in the paprika, thyme and rice, stir for 1 min, then splash in the Sherry or wine, if

using.

Once it has evaporated, stir in the tomatoes and stock.

Season and cook, uncovered, for about 15 mins, stirring now and again until rice is

almost tender and still surrounded with some liquid.

27

Stir the frozen seafood into the pan and cover with a lid.

Simmer for 5 mins, or until the prawns are cooked through and the rice is tender.

Squeeze over the lemon juice, scatter with parsley and serve with extra lemon wedges.

Even if I live in The Netherlands, I really like Paella

Dear Ian, today is your birthday, you're turning 29 today! (It looks like your 19 though) I

wanna say that I love you, so much! Happy, happy birthday! I hope you'll have the best

day ever!

Lotte • NETHERLANDS

@LovelyLucyNL

28

Provençal Tart

Ingredients 250g flour

½ teaspoon salt

125g butter, finely chopped

8 ounces of warm water

2 tomatoes

1 red pepper & 1 yellow pepper

2 zucchini

2 cloves of garlic

1 bunch of basil

20g of grated Parmesan cheese

4 eggs

4 tablespoon of olive tapenade

40 cl (380g) of crème fraîche

3 tablespoon of olive oil

Instruct ions Short crust pastry: Mix flour and salt in a bowl. Add butter, kneading rapidly for 2 or 3

minutes. Add the warm water (knead to form a ball). Let the dough 20 mins in the

fridge. Roll out the dough on baking paper, and place in a pie dish.

29

Preheat the oven to 200°C (392F). Prick the base with a fork, line with baking paper and

baking beans or pulses/rice and bake for 15 mins.

Cut the zucchini and the tomatoes into slices. Peel and chop the garlic cloves. In a

bowl, put the garlic, the olive oil, the tomatoes and the zucchini. Mix and let marinate

the ingredients 20 minutes.

Cut the top out of the peppers and scoop out the seeds. Sit the peppers on a plate,

cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and

softened. Cut the peppers into cubes.

In a bowl, beat the eggs with the cream, and then add a few basil leaves, salt and black

pepper.

Spread the olive tapenade on the base of the tart and arrange all the vegetables over

the tapenade. Then pour the egg mixture over top. Sprinkle with Parmesan cheese and

bake the Provençal tart for 20/25 minutes.

Bon appétit!!

Wishing you health, happiness and love on your special day and always! ♥

Have a wonderful birthday Ian!! :)

And I hope you will like this typical recipe from South of France

Océane • FRANCE

@OceyP

30

Swedish Meatballs

ingredients 3/4 lbs Ground Beef

3/4 lbs Ground Pork

3/4 Cup of Dried Plain Bread Crumbs

3/4 Cup Milk

1 Egg, slightly beaten

1 small finely chopped onion

1 1/2 tsp salt

1/4 tsp ground nutmeg

1/4 tsp pepper

Instruct ions Sauté onion in butter; mix with beef and pork, breadcrumbs, milk, egg, salt, nutmeg,

and pepper. Shape into 1-inch balls (this was always my job when my mom made

these).

Place meatballs on a non-greased jellyroll pan.

Cook uncovered in 350-degree oven until light brown, about 20 minutes.

Remove meatballs and place on serving dish. I prepare a packet of Au Jus to pour over

meatballs if I am going to be keeping them warm in a crock-pot or something so they

don't dry out.

31

If freezing meatballs, undercook slightly before freezing. This will keep them from

drying out when reheating to serve.

Happy Birthday Ian! You are another year older, which means you are another year

wiser! I hope your day (and year) is great and you celebrate with the ones you love!

Enjoy!

Morg and Liv • USA

@hipharding

32

Stroopwafels: Dutch Syrup Waffles

ingredients For 4 waffles you’ll need:

250 grams plain flour

125 grams soft butter

75 grams caster sugar

1 large egg

25 grams fresh yeast

A little lukewarm water (for yeast)

If the butter is unsalted: a little salt

For the syrup:

200 grams molasses

125 grams brown sugar

100 grams butter

1 teaspoon ground cinnamon

Instruct ions Mix the flour, soft butter, caster sugar and the egg.

Dissolvet he yeast in lukewarm water and add to the mixture.

33

Add some salt; divide into 40 gram balls and let rest in a warm spot for 1 hour.

Almost there!

Mix the molasses, brown sugar and butter into a sauce pan and heat until runny, then

add the ground cinnamon.

Put your dough balls in a hot pre-heated waffle iron for approximately 40 seconds.

Place your biscuit on a board and cut them horizontally in half (This sounds hard but

the yeast will have an air bubble so it should be easy to do!)

Take 1 half of your biscuit and aply the syrup. BE CAREFUL because

You need to do this when de biscuit is still hot, otherwise they will break!

Reunite the top and bottom of your biscuit.

Tip from a real dutchie:

You can eat your waffle cold or warm. If you are on the way, you can put your waffle on

top of your cup of coffee/tea for a few minutes. You will have a Yumme waffle!

Suzanne • HOLLAND

@alwayssuus

34

Broccoli Cheese Bake

ingredients 1 and half broccoli florets

(can vary depending on the quantity you wish to have)

300g macaroni/penne

150g cheese (also depends on how cheesey you would like it)

1 vegetable cube

400ml of hot water (we used the water from when we boiled the broccoli)

200g Greek yoghurt

1tsp of English mustard

4 slices of ham

Seasoning (mixed herbs, pepper)

Instruct ions Place macaroni and broccoli in boiling water and let it simmer for 10 minutes on a

medium heat. Once finished move to a separate bowl to avoid further cooking.

Place 400ml of the broccoli water into a measuring jug and dissolve the vegetable cube

with the yoghurt and mustard. Add seasoning.

Tip- if the sauce is too runny, place some flour and melted butter into a separate bowl

until it forms a very wet dough and mix in until it becomes thicker.

35

Transfer everything into a big pan with the broccoli and pasta, then add half of the

cheese and mix until melted. After add three slices of chopped ham.

Place everything into a casserole dish and sprinkle the remaining ham and cheese on

top.

Cook for a further 15-20 mins (this depends on how you like it).

Emily • UK

36

Francesinha

Ingredients For the sauce

1 beer

1 chicken stock cube

2 tbs of concentrated tomato paste

1/4 cup of brandy or 1/4 cup of port wine

1/4 cup of milk

1 tbs cornstarch

1 bay leaf

chili flakes and salt, to taste.

For the sandwich

2 slices of white bread

2 slices of smoked ham

4 slices of cheese

cooked sausage

chorizo

1 slice of roast beef.

37

Instruct ions Make the sauce first by dissolving the cornstarch into the milk.

Add all the other sauce ingredients and blend in food processor.

Put it into a pan over low heat and add the bay leaf. Stir it until it starts to boil, remove

bay leaf and then set aside. Assemble the sandwich saving 2 slices of cheese.

Put the sandwich on a plate or shallow bowl and place the 2 slices of cheese on top.

Pour the sauce over the sandwich (should be hot, so the cheese melts).

Optional: You can put a fried egg on top of the cheese if you want to.

Marganita • PORTUGAL

@Blueyedharding

38

Blueberry French Toast

Ingredients 12 slices white bread

12 eggs

Milk

blueberries

8oz cream cheese

1 and ½ cup of sugar

4 tbls of cornstarch

¼ cup of lemon juice

Instruct ions

Slices white bread cubed set out to dry a couple of hours before assembling.

Beat the eggs and add the milk and the blueberries.

Place cubed bread in greased 9x13 pan, add the cheese and sprinkle over bread and

blueberries.

Pour the beaten milk and egg mixture over bread. Cover with foil and refrigerate

overnight. Set out while preheating oven to 350 degrees bake for 45 minutes covered.

Remove foil and bake another 10-15 mins. Remove from oven and let sit for another 10

to 15 mins.

39

To make syrup:

In saucepan, mix the sugar and the cornstarch. Use whisk to combine. Gradually add

two cups water. Bring to a boil over medium heat add blueberries and boil until

blueberries pop and sauce starts to thicken. Remove from heat add lemon juice and

vanilla or Almond flavoring. Mix well. Cut Baked French Toast into squares and top with

blueberry sauce.

Sarah • USA

@EzraTheWriter

40

Congolese Donut – Mikaté

Ingredients 8 cups of flour

1 tablespoon of baking powder

2 tablespoons of vanilla sugar

1 pinch of salt

1 to 1.5 cup of sugar

4 cups of water

Some oil to fry the donuts

Instruct ions Pour the flour in the mixing bowl then add some sugar, a pinch of salt, the baking

powder and the vanilla sugar.

Add some water and beat the dough until it become homogeneous.

Cover the dough (with a kitchen towel or a lid) and let it rest for about an hour.

When the dough is ready, preheat the deep fryer and wait until the oil is warm (not too

much).

Take the dough with a spoon and switch it in the other and so on until you obtain a

square and put it in the oil.

41

Turn in 45 sec when one of the faces is golden. When the 2 faces are done and golden,

put it in an absorbent paper.

Put it in a dish and serve them tepid

Enjoy your meal!

Bénédicte & Emmanuelle • BELGIUM

42

Brigadeiro

Ingredients 1 sweet condensed milk

2 spoons of powder chocolate

1 spoon of butter

(optional, some people think it tastes better when is made with butter, but I think it

tastes the same)

Instruct ions Set the stove top to medium. Put all the ingredients in a pan (if you want, you can add

the butter now) and mix it with a wooden spoon until it’s homogeneous. While the fire

is on, keep mixing so it doesn’t burn/stick. It is really that simple.

That’s the tricky part: you’ll know it is ready when you divide it in half with the spoon

and it stays parted for a few seconds.

Or you can turn the pan sideways, and if it falls completely, you’ll know it’s ready. It’s a

bit hard to know when it’s done, but you’ll know by the texture.

When it’s done put all the brigadeiro on a plate, where you can eat it. Some people

prefer to wait until it’s not hot anymore, but I prefer to eat it when it’s still warm.

Go there and take a spoon and try it! I really hope you like it!

43

Some people also make some little brigadeiro balls and put sugar around it, it’s usually

when It’s going to be served on a party, but if you are going to eat at home, take it

directly from the plate. I think it is even more delicious.

It looks like poop, but I promise you: IT IS DELICIOUS!

It’s really easy to do it, and it’s very traditional in Brazil! I hope you like it!

Katielly, Ingra, Clara, Ana Luisa and Yasmin • BRAZIL

@IanmHardingBR

44

Swedish Pancakes

Ingredients 3 eggs

2.5 cups low-fat milk

1.25 cups flour

0.5 teaspoon salt

3 tablespoons butter

Instruct ions In a large mixing bowl, beat the eggs with half the milk.

Beat in flour and salt until smooth.

Stir in melted butter and remaining milk.

Heat a griddle or large skillet with a small amount of vegetable oil.

For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium

heat 1 to 2 minutes.

With a spatula, turn the pancakes and cook until golden brown, about

45

I love to cook it with my dad, it's his recipe. I prefer to have strawberry or raspberry jam

to them, but it's just as good with syrup or what you prefer

Rebecca • SWEDEN

@RebeccaSlattas

46

Pizza

Ingredients 600 mL of warm water

7 cups (1kg) flour, type “00”

2.25 teaspoons (25 grams) yeast

6 tablespoons of extra virgin olive oil

1.5 tablespoons salt

2 teaspoons sugar

Instruct ions Sprinkle the yeast into a medium bowl with the warm water. Stir until the yeast

dissolves.

Place almost all of the flour on the table in the shape of a volcano.

Pour the yeast-and-warm-water mix, along with the other ingredients, into the “crater”

of the volcano.

Knead everything together for 10 to 15 minutes until the dough is smooth and elastic,

keeping your surface floured.

Grease up a bowl with some olive oil and put the dough inside. Turn the dough around

so the top is slightly oiled.

Cover the bowl and put the dough aside to let it rest for at least four or five hours.

47

Preheat the oven to about 400°F, or about 200°C.

Dump the dough out of the bowl and back onto the floured surface. Punch it down,

getting rid of any bubbles.

Transfer the dough onto an oiled pizza pan or baking sheet.

Add tomato sauce, if you want. Bake each pizza for about 10 minutes, then add

mozzarella cheese on top, as well as any other ingredients.

Let the pizzas bake until the crust is browned and the cheese is melted.

Simona • ITALIA

@inPierozziarms

48

Ratatouille

Ingredients 2 tablespoons tomato paste

100 ml of water

2 peppers

1 aubergine

2 zucchini

1 onion - red

1 clove garlic

Rosemary

Salt and pepper

Instruct ions Start with zucchini, onion, garlic and bell pepper cut into cubes. You might want to flay

the peppers. Add the peppers into quarters and remove the seeds , then at 200

degrees for 15 minutes in the oven and remove the skin . Finally, the eggplant cubes,

as they will quickly brown.

The vegetables sauté in succession. First, fry the zucchini and get out of the pan . Then

fry the peppers and in the same place as the bowl zucchini. Last, fry the eggplant with

rosemary and add to the vegetables. Now the red onion sauté. Add the tomato puree

with a dash of water to the onions. Now add the previously seared vegetables. All heat

and season with salt and pepper.

49

It's especially delicious with rice.

Enjoy it, Ian and take photos, if you make it. ♥

Lilliana • GERMANY

@Trucyfinity

50

Red Ale and Chocolate Brownies

Ingredients 1 cup all-purpose flour

3/4 cup unsweetened cocoa powder

salt

6 Tablespoons butter, cut into cubes

8 ounces dark bittersweet chocolate, chopped

4 large eggs, at room temperature

1 cup granulated white sugar

1 cup (8 ounces) Red Ale (I prefer the Herrnbräu Roter Panther)

1 cup semi-sweet chocolate chips

Instruct ions Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined.

Set aside.

Melt butter and bittersweet chocolate chips in a double-boiler over very low heat,

stirring constantly until melted. Remove from heat.

In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about

3 minutes.

Add melted chocolate mixture, beating until combined.

Beat reserved flour mixture into melted chocolate mixture. Whisk in Red Ale stout beer

51

by hand. The batter may seem a bit thin.

Pour into prepared baking pan. Drop semisweet chocolate chips evenly on top of

batter (some will sink in). Bake 25 to 30 minutes (oven temperatures vary) on center

rack in the oven, until a toothpick inserted in the center comes out clean.

Let brownies cool, uncovered, to room temperature.

The beer should be at room temperature. Pour it early so the foam can settle. Do not

include foam in the measurement. Either spoon off the foam or let it rest until the foam

subsides.

I eat them with strawberry cream, pine seeds or fresh berries.

Happy birthday Ian! You really are an amazing person and an incredible actor. I hope

you realize all your dreams! Enjoy this day! Love you ❤

P.s. I wait for you in Tuscany ;)

Francesca • ITALY

@Fra_L7

52

Canelés

Ingredients 2 cups whole milk

2 tablespoons unsalted butter, chilled

¾ cup cake flour

Pinch of salt

1 cup minus 2 tablespoons baker's sugar

4 extra-large egg yolks

1 Tbsp. dark rum

1 tsp pure vanilla extract

oil

Instruct ions Rinse a saucepan with cold water; add the milk; set over low heat; heat to 183 degrees

F. Place butter, flour, and salt in the bowl of a processor; pulse until combined. Scatter

sugar on top; pulse once or twice to mix.

Add egg yolks; process until mixture begins to tighten.

With the motor running, quickly and steadily pour hot milk into batter; stop motor;

strain through very fine sieve into clean container; press any congealed yolk through;

stir in rum and vanilla extract; cool to room temperature; cover; refrigerate 24 to 48

hours.

53

About 6 to 7 hours before serving, lightly brush the interior of each copper mold with

lightly warmed white oil; set on paper towels crown side up to avoid pooling of oil in

crevices; set molds in the freezer at least 30 minutes before baking.

Heat oven to 400 degrees F;

Place chilled molds 1 1/2" apart on baking sheet; gently stir or shake batter; fill each

mold almost to the top; place on lower oven rack; bake 1 3/4 to 2 hours, or until

canelés are deep, deep brown in color, or if desired, almost black.

Remove the molds from the oven. Unmold as quickly as possible. To unmold, use an

oven mitt to grasp a hot mold; firmly rap the crown side against a hard surface to

loosen the canelé; tip out onto a rack; cool to room temperature before serving.

Clémentine • FRANCE

@ian_harding_fr

54