HKA Community Fair Recipes 2015
We hope you enjoy this taste of HKA.
We hope you enjoy this taste of HKA.
Cha Gio (Vietnamese Egg Rolls)
Bobotie Mince Dish (South African)
Anzac Biscuits (Australian)
Gevulde Speculaas (Dutch Cake/Cookie)
Kate's Chocolate Chip Cookies (American)
Caspar and Zahra's favourite Anzac Biscuits (Australian, slightly healthier version)
Gluten Free Corn Bread Muffins (American)
My Friend's Favourite Apple Cake (German)
Frikadeller (Danish Meat Balls)
Yakisoba (Japanese fried noodle)
Creole Flank (Colombian)
American Peanut Butter Blossom Cookies
Tamagoyaki (Japanese Omelette)
Canadian Maple Oatmeal Cookies
Madeleines (French Butter Cakes)
Russian Sour Cream Pancakes
All American Sloppy Joes
Miniature American Cheesecakes
Bacon & Cheese Stuffed Mushrooms (American)
Gateau au chocolat moelleux (French)
Mini croissants express (French)
Sushi rice (Japanese)
Balti Pies (English)
Italian Octopus Salad
Foi Thong (Thai)
Fried Spring Rolls (Philippines)
Mixed Fruits and Vegetables Rojak (Malaysian)
Liz's sausage rolls (Australian)
Dutch Pea Soup
Belgian wafflesWaffles always signal a celebration of some sort in Belgium, even if only to break up the doldrums of a long winter afternoon. The tradition goes back as far as the 13th century. Baked right at the dining table, the family waits impatiently, bickering who will get the next golden pair to come off the waffle iron! In Belgium, we only add topping to freshly baked waffles that you eat warm (usually yeast-raised, creating a lighter crustier waffle). The waffles in this recipe taste like cake and we eat them at room temperature, without topping. Submitted by: "the Santens family"
Scottish TabletA slightly sweet Scottish delicacy - not for the diabetic among you! Submitted by: "Angela Reilly"
Cha Gio (Vietnamese Egg Rolls)This recipe came from my Mum. She would always make it for us when we were little in Vietnam. It is a great appetiser. Submitted by: "Kim Liang"
Bobotie Mince Dish (South African)Bobotie (bobotjie) is a South African dish consisting of spiced minced meat baked with an egg-based topping. It is thought to have originated from the Indonesian dish Bobotok and was brought to South Africa by the Dutch Colonists. Since then it has been adopted by the Cape Malay community. This is a great casual meal that everyone enjoys! Best served with Yellow Rice and Chutney (South African, Mrs Balls chutney is the best) Submitted by: "Carine Schultz"
Anzac Biscuits (Australian)Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I, hence the name. As the ingredients for the biscuits do not spoil and kept well during naval transportation, they were often sent to the soldiers by their wives and mothers. Submitted by: "The Jacob's"
Gevulde Speculaas (Dutch Cake/Cookie)This is a traditional cookie that reminds us of when we were young. We would especially eat this around 'Sinterklaas' (the Dutch version of Santa), when its cold outside and you could smell the cinnamon, nutmeg and the cloves in your mums kitchen.... The Dutch love cookies! We like crunchy cookies, soft cookies, salty ones, sweet ones, big, small, with chocolate, without chocolate….you name it. There is hardly a cookie we don’t like. One that we are particularly partial to is the speculaas cookie: often formed in the shape of a windmill, speculaas are crisp, sweet cookies that have a wonderful spiced flavor. Speculaas are also sold in large, crunchy slabs: instead of cutting it, you just break off a piece and nibble on it. These are called speculaasbrokken. Even better is gevulde speculaas, an indulgent cake that contains the best of both worlds: flavored with lovely speculaas spices, it includes a center of sweet almond paste. Gevulde speculaas are often sold around Saint Nicholas time, at the beginning of December, but may also be found in other seasons. It is, just like boterkoek, rich and sweet and often served in small slices or squares. Speculaaskruiden is a mixture of ground spices: cinnamon, coriander, nutmeg, cloves, ginger and cardamom are the main ingredients. If you are able to, make sure to pick up a container of speculaas spices at the store before you leave. Submitted by: "Sharon Schenkel"
Kate's Chocolate Chip Cookies (American)This is a basic cookie recipe that my friend Kate came up with. It's a real winner every time! Submitted by: "Holly Schwartz"
Caspar and Zahra's favourite Anzac Biscuits (Australian, slightly healthier version)Perfect as a lunch box treat, afternoon treat or with a cuppa! Submitted by: "The Chan Family"
Gluten Free Corn Bread Muffins (American)For our family, corn bread is a comfort food enjoyed most in the colder seasons of the year. We often pair it with a hot soup or homemade chili or simply slathered with a nice salty butter. We do our best to have good gluten free choices for our family since some members have gluten sensitivities. Submitted by: "Amie Shaw"
My Friend's Favourite Apple Cake (German)My best childhood friend loved to bake this simple apple cake. I never tried to bake it myself. 20 years later I found her recipe and finally I baked the very same cake. It's delicious and easy to make. Submitted by: "The Rethfeldt Family"
Frikadeller (Danish Meat Balls)This is a very traditional Danish dish where each family has their own "secret" recipe. Our recipe has gone from generation to generation and I still remember my grandmom's Frikadeller Submitted by: "The Holme Family"
Yakisoba (Japanese fried noodle)Yakisoba is a popular festival food. I will write vegetarian recipe, but you can add sliced pork to make it non vegetarian. Submitted by: "Asuka Nerve"
Italian BruschetteTraditional Italian appetizers. In Hong Kong you can buy the ingredients in almost every supermarket Submitted by: "The Rios Di Fiore family"
Colombian ArepasTypical Colombia side dish, used from breakfast to dinner, accompanied by meat or sauces. The white corn flour for arepas is found in Hong Kong at www.latincorner.asia Submitted by: "The Rios Di Fiore Family"
American Peanut Butter Blossom CookiesThis is a family favorite, usually made at Thanksgiving and Christmas. It's better to use the silver Hershey kisses from the U.S. They hold up better during baking. Submitted by: "The Foley Family"
Tamagoyaki (Japanese Omelette)People in Japan eat Tamagoyaki in the morning. It is also a favorite for bento boxes for lunch Submitted by: "Mizuki Paterson"
Scones (English)Several recipes tweaked over the years to become a family favourite and so easy! Submitted by: "The Heywood Family"
Canadian Maple Oatmeal CookiesWe love this receipe because it's from our Nanna's special recipe box and she makes it just for us, every summer we go back to Canada. Submitted by: "The Coffeng Family"
Madeleines (French Butter Cakes)The Madeleine was made famous by Marcel Proust in his novel 'Remembrance of Things Past'. Their origin is a little fuzzy, but it seems to have all started in the French town of Commercy, in the region of Lorraine, during the 18th century. One story is that these tea cakes were served to Stanislaw Lezczynski, Duke of Lorraine, and he liked them so much he named them "Madeleines'' after the girl who made them. Submitted by: "The Gonzalez Family"
Russian Sour Cream PancakesThis is a great recipe that I found in my Grandma's recipe book…. our family favorite. Submitted by: "The Gonzalez Family"
Russian crepesThis recipe comes from a very long time ago. It was usual food on the Russian table, especially in winter. There is even an old holiday in Russia, that is held at the very end of winter/beginning of spring called Maslenitsa. On this day people have a lot of fun somewhere in the forest, they make a figure of winter out of straw and burn it to welcome spring. During the holiday the common dish is crepes with butter. Submitted by: "Tatiana Volchenkova"
All American Sloppy JoesThe sloppy joe, or a version of it, has been around the U.S. for quite a while. How did this sandwich get started? As ground beef gained popularity in the 19th century, it became renowned as a nourishing and economical food option: it delivered lots of protein for your money. Fillers (like bread crumbs, ketchup, tomato paste, cheese, etc.) were often added to stretch it. Sloppy joes are popular for dinner and for school cafeteria lunches. It's a great option for feeding a crowd. (source: http://blog.blueapron.com/) Submitted by: "The Strozeski Family"
Miniature American CheesecakesAn easy do-ahead dessert perfect for a party! These 24 mini cheesecakes are baked in muffin cups with a vanilla wafer for the crust. I like to keep a few of these in the freezer and top them with fresh fruit or pie filling just before serving. A family favorite that is both easy and elegant. Submitted by: "Leslie Rupper"
Bacon & Cheese Stuffed Mushrooms (American)Not really a traditional "American" dish, per se, but Americans DO love bacon and cheese and so, combining those two favorites with mushrooms and baking them to a gooey-sizzle makes for an easy and tasty finger-food. Great as a appetizer, or for barbecues or other casual parties! Submitted by: "Alison May"
Gateau au chocolat moelleux (French)This recipe is of a soft centered Chocolate cake (moelleux meaning soft and smooth in French) that comes from France. The first time I tried it, it was homemade in the countryside of France by my husband's family and it was simply delicious! I would like to share it as it is easy to make and it is a very nice cake to bake for the family. Submitted by: "The Liu Family"
Indian SamosaSamosas are probably the most popular Indian appetizer and are often served as hors d’oeuvres. This recipe is for traditional north Indian Samosa. Submitted by: "Puri family"
Mini croissants express (French)Very easy to make for a nice breakfast. Submitted by: "Colette Powell"
Sushi rice (Japanese)Sushi rice is usually eaten at festive events and celebratory occasions. Submitted by: "HKA Japan Table"
Balti Pies (English)Balti Pies are the hands-down favourite 'round at the 'Dares & whenever Arsenal are entertaining* Manchester City, we troupe along with Balti Pies to make up for Arsenal's inevitable humiliation. A North-West English/Indian fusion delicacy sans pareil, which is typically served anywhere where a plate or cutlery might be something of an encumberance - and most legendarily at Manchester City's Etihad Stadium. Balti pies are best served with warm, flat beer and another total thumping for the Gunners. And lime/mango/brinjal pickle if you are feeling really adventurous. Can be made with Chicken, Lamb, Beef, Fish or vegetarian - whatever tickles your fancy! *This really isn't a euphemism. Submitted by: "Biddick-Freeman Family"
Italian Octopus Salad"Insalata di polpo" - A traditional Ligurian family dish that we love to cook, eat and share! Submitted by: "The Podesta Family"
Foi Thong (Thai)Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese monks and nuns around the 14th or 15th centuries. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks. The recipe was probably taken to Japan and Thailand by Portuguese explorers between the 16th and 18th centuries. Submitted by: "The Dumrongjaroen family"
Fried Spring Rolls (Philippines)Back home in New Jersey, my eldest daughter Bianca used to hate eating her vegetables. During one of our visits to my mother's apartment in New York, she prepared this dish for my daughter to try. She didn't tell her what it was and except that it was good and crunchy. Much to our surprise, despite all of the vegetables present in the dish, she truly enjoyed it and continues to do so until now. My two other children also enjoy this dish and it's great was to integrate their vegetables in their meals. Submitted by: "Mia De Leon"
Mixed Fruits and Vegetables Rojak (Malaysian)Rojak- A delicacy in Malaysia and Singapore;which basically is a salad dish served in chilli base salad sauce. My family will not miss this whenever we go back to Malaysia. Submitted by: "Jessica Kong"
French MacaronsMaking beautiful macarons is not difficult, but it is demanding. You will need organisation, the right tools, high-quality ingredients and time - you can’t on a whim decide to whip some up as an afternoon snack. But succeeding in baking them perfectly smooth on top with a "collar" at the base is definitely worth the trouble! Submitted by: "Isabelle Kiefer, Raphaelle Marchi and Colette Powell"
Liz's sausage rolls (Australian)This is our favourite Saturday family lunch recipe and Harry, Finn and Ella love to bring sausage rolls to school for lunch. Submitted by: "The Holt family"
Dutch Pea SoupThis traditional Dutch split pea soup (Dutch: snert) is best eaten to at a 'Koek en Zopie' stand on one of the frozen canals or lakes to regain strength for the next part of your ice skating trip. Submitted by: "Elske van Gils"
Thank you for your interest in HKA-cookbook's cookbook and for helping support the BakeSpace community of independent cookbook authors!
Here’s some quick information regarding how our cookbook platform works, along with a few tips for making the most of cookbooks you add to your library.
What is the Cookbook Café Platform?Cookbook Café is our one-of-a-kind cookbook publisher, marketplace and reader. It empowers everyone to create, market and distribute a cookbook as both a web-based eBook and an iPad app. It also makes it incredibly easy for home cooks to discover and use amazing grassroots cookbooks they won't find anywhere else. Since 2012, we've published thousands of cookbooks authored by home chefs, nonprofit organizations, clubs, brands, etc. Our goal is to democratize cookbook publishing and make it easy to build an online library of amazing grassroots cookbooks.
How do I "download" a cookbook?You don't need to "download" cookbooks or deal with any files. All of the cookbooks you select (free and paid) using Cookbook Café become available to you automatically on any device (computer, tablet or smartphone) whenever you’re logged-in to your free BakeSpace account.
When you see a cookbook you like, simply click the green "Get it Now" button. If you're not logged in to BakeSpace, you'll be asked to login (or join) so the cookbook can be added to your cookbook library. Once in your library, you can access the cookbook anytime, anywhere via BakeSpace.com, as well as our Cookbook Café iPad app.
While you're checking out cookbooks, also take some time to visit other parts of the delicious BakeSpace.com community where you can swap recipes and connect with others who share your passion for food and the culinary lifestyle.
Get ready to enjoy a uniquely smart and social cookbook experience!Once a cookbook is added to your BakeSpace library, our proprietary recipe indexing technology makes it easy for you to find any specific recipe across all of your cookbooks… so there's no need to remember which cookbook contains that perfect recipe. In addition, you can connect directly with each cookbook author, leave comments/reviews and even ask questions about recipe substitutions, history, etc.
Need more info/help or want to provide some feedback?We're happy to help! Send us an email to [email protected]
I’d love to make my own cookbook - how do I do that?
It's easy and free... visit our Make Your Own Cookbook section to get started.
Help get the word out about this cookbook! Grab the cookbook widget and paste it on your own website or blog.
Embed this code on your site
This collection of recipes comes from Hong Kong Academy's annual Community Fair (formerly known as the Cultural Food Festival). HKA is an international school with families from more than 40 countries around the globe. At the Community Fair, families share their favourite dishes from their home cultures. Many families share dishes from more than one country! We hope you enjoy this taste of HKA.