THE 10TH
ANNIVERSARYCOOKBOOKDESIGN FACTORIES ARETAILORED FOR THE NEEDS OF
THEIR HOST INSTITUTIONS,MARKED BY THE PEOPLE WHO
CREATE THEM, INFLUENCED
BY THE STUDENTS WHO USE
THEM.
AND THEY SMELL LIKE THE
FOOD COOKED THERE. HERE'SSOME OF IT.

TABLE OF CONTENTS
Birthday cake
6 DFGN Birthday cake
7 Your own notes
8 Your own notes
Savory10 Gnocchetti with turnip tops
12 Overnight oats
13 Arepas
14 Tagliatelle al ragù16 Käsespätzle
18 Tartiflette
19 Bacalhau à brás
20 Luca's seafood risotto
22 Hot pepper soup
23 Cazuela Chilena
24 Ruskie pierogi
25 Lentils with sausages & Swabian spaetzle
26 Printed pancakes
27 Kimchi jeon

Sweet
30 Maracumangoo cheesecake
32 Delicious Belgian brownies
33 Banana dolphins
34 Ugly hedgehog cake
36 Tiramisù
37 Mote con huesillo
38 Anzac biscuit recipe
The Aussie party pack
40 Sausage rolls
41 Cheesy vegetarian 'sausage' rolls
42 Meat pie
44 Spiders
45 Fairy bread
Digestif
47 Chili shot

THE BIRTHDAY CAKEDFGNBIRTHDAY CAKEThe
pe
who rfect birevthwhy er's bein day cakethe
DFG g celebr embod
a
N bi
i
rain
rthd ted. Th es
at's
bow
a
spri y cake
has
nkle
s!

6

No celebration without!
Sources: https://www.bbcgoodfood.com/recipes/funfetti-cake & https://preppykitchen.com/how-to-make-italian-buttercream/

INGREDIENTSDIRECTIONS

300g golden caster sugar

1

Preheat the oven to 180C/160C fan/gas 4 and grease and line 4 x 20cm
cake tins. If you don’t have 4, halve the sponge recipe and bake in 2
batches.

2

Put the sugar, butter and vanilla paste in a large bowl and beat with anelectric whisk (or in a table top mixer) until pale and fluffy. Add the eggs
gradually, beating between each addition until fully incorporated. Add atbsp or 2 of flour if the mixture looks like it’s curdling.

450g butter, softened
1 tbsp vanilla bean paste
8 eggs, beaten
450g self-raising flour
1 tsp baking powder
4 tbsp whole milk
200g rainbow sprinkles

3

ITALIAN BUTTERCREAM ICING
4 egg whites large, room
temperature
260g granulated sugar
1/4 tsp salt (optional)
450g unsalted butter, room
temperature, cubed
1 tsp pure vanilla extract(optional)
1/4 tsp cream of tartar
80ml water

4

Sift in the flour and baking powder with a tsp of salt and fold into thecake batter. Pour in the milk and beat to loosen the mixture. Scatter overthe sprinkles and ripple through the cake batter before dividing between
each cake tin. Bake for 25-30 mins until golden and the sponge springsback when you press it lightly. Swap the tins around in the oven after 15
mins to ensure they cook evenly. Cool on wire racks completely before
icing.
Meanwhile, make the icing by beat the egg whites, salt and cream oftartar, slowly adding in 1/4 of the of sugar and continue beating until
soft peaks form.

5
6
7

While the eggs are getting whipped add the remaining sugar and thewater into a medium pot and place on medium-low heat. Stir until sugar
melts and becomes clear. Maintain at medium-high heat until
temperature reads about 115°C.

8When the cakes have cooled put a blob of icing onto a cake board andsit 1 of the sponges on top. Pipe blobs of vanilla icing in a circle
covering the whole base of the sponge, then top with the next sponge.
Repeat with all 3 layers, scattering over some extra sprinkles on the top.
Serve in slices.

Drizzle the sugar into the mixer immediately. At this point the meringue
should be at the soft peak stage. Run mixer until meringue is cool/tepid.
Switch to a paddle attachment. Add room temperature butter into
running mixer one tablespoon piece at a time. Add the salt and vanilla ifusing. Beat until butter is combined and mixture has reached a silky
consistency.

Take notes! Which dishes have you tried and how
did you find them? What was the occasion?

Take notes! Which dishes have you tried and how
did you find them? What was the occasion?

SAVORY

10

GNOCCHETTI WITHTURNIP TOPS
Sweetpotato & spelt flour dumplings
Recipe provided by Lucia Monti, Oper.Space

INGREDIENTSDIRECTIONS

1 large sweet potato

1

Boil the sweet potato until tender.

2

Mix the flour with the sweet potato. The
mixture should be firm, not wet.

3

Create dumplings by rolling the dough into
small balls and push them down with a fork.

4

Prepare the turnip tops by first boiling themin salted water for max 10 minutes, then sauté
them with garlic and olive oil.

5

Cook the gnocchetti in boiling, salted water.
They are ready when they float to the surface.

350 g spelt flour
1 tbs extra virgin olive oil

TOPPING
Turnip tops
GarlicOlive oil

Buon appetito!

12

OVERNIGHT
OATS
Recipe provided by Shuting Huan, Sino-Finnish Centre

INGREDIENTSDIRECTIONS

60g oats

1

Soak the oats in yogurt/milk and refrigerate
overnight.

2

Top off with walnuts, fruits, and honey. For afull meal, have an egg on the side.

150ml yogurt or milk

TOPPING
1 soft boiled egg
3-5 walnuts
1 fruit
5ml honey

13"There are DF guests that are easy to convince to cook in an academic environment, but sometimes
we find persons who tend to think as a no serious way to start a project or work. The funny andimportant thing is, that cooking arepas for other person I don't know has been ALWAYS a very
effective, warm, and fun way to start knowing others. Sometimes people ask us for more arepas
months after."

AREPAS
Recipe provided by Omar Ramirez, DF Javeriana
Altered for an international audience. If you want the real deal, go visit Colombia!

INGREDIENTSDIRECTIONS

2 soft corncobs

Mix all the ingredients in a blender. It should
be a bit thicker than a waffle mix.

1 tbs butter or your preferred oil
1 tsp salt
0,5 glass water or milk

Pour the mixture in a pan over medium
temperature. Turn when it gets golden.
Done!
If you want to get creative, you can add yourchoice of cheese, some sugar, etc.

14

TAGLIATELLE AL
RAGÙMatteo says:"Set aside at least 3-4 hours to allow yourragù to simmer away slowly. The complex
flavours and textures need time to develop,
and that's what will give your sauce depthof flavour. Stir it every now and then, andmarvel as your kitchen fills with thegorgeous scent of a family Sunday in
Bologna. While your ragù is bubbling away,
you'll have plenty of time to makehandmade tagliatelle, just like the
Bolognese families do."...or spaghetti bolognese.
Recipe provided by Matteo Vignoli, Oper.Space
Inspirational sources: https://cesarine.com/en/magazine/cook-book/ragu-bolognese?id=5dcbe728cf5d8d16b8614e1b & https://cesarine.com/en/magazine/cookbook/sfoglia-recipe?id=5d93732e9f3b7546b2d1dd81

INGREDIENTSExtra Virgin Olive Oil

DIRECTIONS

1

1 celery2-3 carrots
1 onion
300g minced pork
300g minced beef
1/2 glass white wine
500g tomato passata

TAGLIATELLE
400g Flour
4 eggs (the yellower the yolk, thebetter)No, there is no oil, salt or waterin this pasta dough!

2
3

Wooden rolling pin (simple rod
type, not roller)
Scraper or palette knife

In a large pan, heat some olive oil and add the chopped
vegetables. Sweat them over a low-medium heat for 5-10
minutes (this is called soffritto).
When the vegetables have softened, add the meat to thepan. Cook for 15 minutes, stirring regularly until the meatbrowns.

4

Pour the white wine into the pan and cook for 10 minutes
so the alcohol evaporates.

5

Stir in the tomato passata. Then, fill the passata bottle withwater, shake it up, and pour the water into the pan. (Thiscleans the bottle and avoids food waste!)6

Add salt, stir, and wait until the sauce reaches simmering
point.

7

As soon as the sauce starts to simmer, turn the heat down
low, put a lid on the pan, and leave to cook for at least 3
hours (even more, if you can). Stir the sauce occasionally tomake sure it doesn't stick to the bottom of the pan. If thesauce looks a little too thick or starts to stick, you can stir inmore wine.

EQUIPMENT
Wooden work surface

Chop the carrots, celery and onion very finely.

15

PASTA
Pour the flour onto your work surface and make a wide well in its centre. Then, break the eggs into
the well. Using a fork, gradually incorporate flour from the sides of the well to mix with the egg.
Take care not to let the egg spill over the sides. Once you’ve obtained a reasonably solid mixture, use
your fingertips to gently work it into a rough dough, using quick, light movements. Don't use yourwhole hand for this part, using just your fingertips is much more efficient... and less messy!
When the mixture has formed a more solid dough, scrape any dough residue from your work
surface with the edge of your knife or scraper, and add to your dough.

KNEADING & BOILING
Now, begin to knead your dough with regular movements for 10 – 15 minutes, until it is verysmooth and soft. Make sure to stretch it out with the heel of your hands so the fibres within thedough become elastic. After kneading, you should end up with a silky-smooth ball of dough that isspringy to the touch. To check if your dough is ready, roll it into a ball and cut it in half. If you cansee some air bubbles inside, it means you’ve kneaded it enough. However, if there are no air
bubbles, just knead it for a couple more minutes to incorporate more air.
Once your dough is ready, shape it into a ball, and cut a cross shape in the top which will help its
fibres to expand as it rests. Then, wrap the ball with cling film and leave it to one side to rest for 30
minutes to 1 hour. Remember, this needs to be wrapped carefully, because you don’t want yourdough to dry out.
When your dough has rested, you can start rolling out your fresh pasta. Dust your work surface
with flour, as this will prevent it from sticking. Flatten your dough ball slightly with the palm of yourhand, so it’s easier to get started with the rolling pin. Roll your dough around the work surface soit’s covered in flour, which will stop the dough from sticking to the rolling pin.
Start rolling out the pasta using your rolling pin, from the centre outwards. Whilst rolling thedough, make sure to turn it frequently. As a result, it will have a more regular shape. When thedough is rolled out wide and flat, it is easier to turn it around by wrapping it gently around therolling pin and moving it as needed. Remember, don’t pick it up or turn it with your hands, because
it could tear.
Is your pasta ready?
The thickness you need depends on the recipe. However, a good way of checking you’ve rolled yourpasta thin enough is to lift it up using your rolling pin, and hold it up to the light. If you can see
plenty of light shining through, it’s a good sign that you’re done (about 1mm).
Now cover your pasta with a cloth and let it rest for about 10min.
Spread (very little) flour on top of the pasta to prevent sticking and roll up the pastry to form aflattened roll about 8 cm wide. Cut the dough to a width of about 8 mm unroll and form nests. Cookthem in three lt of boiling salted water, dropping them gently and stirring with a fork for 3 minutes.
Add a glass of cold water and drain them.

16KÄSESPÄTZLE
...or German gold
Recipe provided by Kirstin Kohler, inno.space

FOR THE DOUGH
400g flour
4 eggs

DIRECTIONS

1

250ml water
Salt for the water
Butter

FOR THE KÄSEPÄTZLE
250g Allgäu mountain cheese or any
other old cheese
100g Weißlacker, alternatively young
mountain cheeseSome butter
1-2 Scoops of spaetzle water
Salt, pepper

FOR THE GARNISH
2 onions
Flour
Oil

2
3
4
5
6
7
8
9
10
11
12

Grate the Allgäu mountain cheese and cut the
Weißlacker into small pieces. Alternatively, grate theyoung mountain cheese finely.
For the spaetzle dough, put the flour in a large bowl andmake a hole in the middle. Add the eggs and salt to thehole and mix with the flour. Gradually add water.
Using a dough hook or, even better, a wooden spoon,beat the dough until it bubbles and flows tenaciously
from the spoon without tearing.
Leave the dough to rest for 15 minutes
Preheat the oven to 200°C top/bottom heat and put 2-3
knobs of butter in a baking dish.
Bring water to the boil with plenty of salt. Dip the
spaetzle slicer* in into the salted water before slicing
the spaetzle
Prepare another bowl with some butter.
Use the spaetzle slicer to gently shave the dough into
the salted water in stages and skim off the spaetzle witha slotted spoon as soon as they float to the top. Do notpour away the spaetzle water! 1-2 ladles are still needed
Put some cheese in the casserole dish and alternate
layers of spaetzle and cheese. Finally, spread a handfulof cheese and Weißlacker and pour 1-2 ladles of
spaetzle water over the cheese spaetzle.
Season sparingly with pepper and salt. I prefer to put
both on the table when the casserole is ready.
Bake the cheese spaetzle for 15-20 minutes.
For the garnish, peel the onions, cut into rings and rollin a little flour. Heat the oil and deep-fry the onion
rings until golden brown. Drain on kitchen paper andgarnish the finished casserole with them. Finely chopthe chives and sprinkle over the casserole.

*[1] Spätzle Slicers can have various forms (google for “Spätzlepresse” or “Spätzlehobel”). If you can’t get them in your home country, craft one in your design factory, or
simply take a knife and wooden board and follow these instructions: https://www.youtube.com/watch?v=azaxChFUAUc

"Our students have cooked this dish on three different
occasions:- At Aalto Design Factory (Jan/feb'18)- In Porto Design Factory (Feb'19)- At IdeaSquare@CERN (Nov'19)
Always with different team members and students, and we
don't teach this recipe in our inno.space bootcamp!
Herzlichen Glückwunsch zum Geburtstag DFGN. Hoch sollst
du leben !!!"

18

Laura says:
Use potatoes meant for purée – they are thebest. Do not put cream in your tartifletteeven if other recipes tell you to. It’s a trap!
Just ask the French people.

TARTIFLETTE
Recipe provided by Laura Wirtavuori, IdeaSquare@CERN

INGREDIENTSDIRECTIONS

Reblochon made with lait cru

1

Fill a dish with chopped potatoes, onions, andlardons/tofu.

2

Cut the reblochon in half so that you have twodiscs. Place the discs on top. They should
cover the whole dish, if not, you need morecheese!

3

Bake at 180°C for about an hour or until the
potatoes are fully cooked.

Potatoes
OnionsLardons / tofu

19

BACALHAU ÀBRÁSRecipe provided by Teresa Franqueira, Design Factory Aveiro
Source: https://www.finedininglovers.com/recipes/main-course/bacalhau-bras-traditional-recipe

INGREDIENTSDIRECTIONS

400g salt cod
500g potatoes
1 large onion

1

3 garlic cloves
6 eggsPepper to taste
Olive oil to taste
Salt to taste
Black olives to taste

2
3
4
5
6

To prepare the Portuguese Bacalhau à bras recipe,
start having soaked the salt cod in cold water for
24 hours, changing the water 2 or 3 times during
the process.For the recipe, simmer the cod forabout 10 minutes in boiling water and after
removing skin and bones, break it apart with yourhands.
Meanwhile, cut the potatoes into matchsticks andcut the onion into fine rings.
Fry the potatoes in a pan and set them to one side,
drying them on kitchen paper.
At the same time, in a deep pan, sweat the onions
and garlic until golden, then add the pieces of salt
cod, and cook for a few minutes, until it soaks up
the oil.
At this stage, add half of the fried potatoes and stirwhilst adding the lightly beaten eggs with salt andpepper.Stir for a few minutes, turning off the heat
when the eggs are half-cooked.
Add the other half of the fried potatoes, and stir
one last time before serving. The bacalhau à bras
has to be served hot, with parsley and black olives
to taste.

20

LUCA'S SEAFOOD
RISOTTO
Recipe provided by Luca Iandoli, St. John's University Design Factory

INGREDIENTS
160 g arborio or carnaroli rice
5 tablespoon extra-virgin olive oil
1 zucchini (diced)¼ pound shrimp (peeled)¼ pound bay scallops
1-liter vegetable broth½ teaspoon Turmeric or saffron
2 garlic cloves (smashed)
Salt and pepper to taste

DIRECTIONS

1
2
3
4

Fresh mint for garnishing
1 glass of white wine

SUGGESTED WINE PAIRING
Dry, crisp, herbal white wine such as
Central Italy whites suchas Verdicchio, Vermentino,
Vernaccia or Sauvignon Blanc, Vinho
Verde

SUGGESTED BOOK PAIRING
Making, by Tim Ingold

5
6
7
8

Add 3 tablespoon of olive oil and 2 garlic cloves to medium pan
on low heat and cook for a few minutes, until garlic is golden.
Remove garlic cloves and add rice.
Toast rice until slightly golden and slightly transparent (glass likeappearance)
Add white wine and cook until wine evaporates, and the rice looks
creamyAdd ½ liter of broth and diced zucchini. Cook rice slowly,
periodically adding more broth as it is absorbed, until the rice isfully cooked (about 20 minutes)
Tip! Keep rice creamy and wet but never fully immersed in broth.
Cook shrimp and scallops in small pan for 2 minutes. Set aside.
Season rice with salt and pepper to taste.
When the rice is cooked add seafood and its juice.
Mix and add saffron (or turmeric). Add 2 tablespoons of olive oiland salt and pepper if
needed. Mix with wooden spoon. Cook for an additional 1 minute.
Remove risotto from heat and let rest for 5 minutes. Serve andgarnish with fresh mint

21

"Cooking risotto has many of the characteristics that one canassociate to good design, among which:1) the recipe is highly modular, flexible, and customisable; 2)
it has a layered structure and rules/steps to follow, which
create a process to improve and opportunities to change therules and innovate;3) the plate is a staple in Italian cuisine;4) it is delicious
Happy birthday, Buon Compleanno!"22

HOT PEPPER SOUP
Recipe provided by Wenyan Wang, Sino-Finnish Centre

INGREDIENTSDIRECTIONS

Cooked beef

12

Prepare the vermicelli in a separate pan.

3

Heat them in a saucepan over medium heatand bring to a boil.

4

Season the soup with salt, soy sauce, dark soy
sauce, and spice powder to taste.

5
6

Use the starch water from the vermicelli tothicken the soup.

Beef broth
Flour
Vermicelli
Kelp
SpinachPepperGingerSalt
VinegarSesame oil

Wash the remaining ingredients, and cut themin small pieces.

Pour the soup over the vermicelli and enjoy.

23

CAZUELA CHILENA
Recipe provided by Felipe Gárate, DFGN team

INGREDIENTSDIRECTIONS

900g of beef, with bone, is

1

In a large pot, heat 1 tablespoon of vegetable
oil over medium-high heat. Brown the meat on
the sides, salt, and pepper, about 3 minutes
per side. Remove to a plate.

2

Add onion, carrots, paprika, cumin, oregano,salt, and pepper. Saute for 3 minutes.

3

Return the meat to the pot, add the potatoes,
corn, and rice if desired. Cover everything withplenty of hot water, about 2 liters.

4

Stir and cook covered over medium heat, boil
for 15 minutes.

5

Add the cornmeal or noodles, green beans,peas, or Swiss chard. Cook for another 5
minutes. Make sure the potato is cooked.

tastier, short rib or brisket. Cutinto 4 pieces.
1 large onion, cut in thick halfmoons
2 grated carrots
4 peeled red potatoes
4 pieces of corn with crown
4 tablespoons rice, stone-groundcornmeal
1 red or green pepper, without
seeds and cut into thick strips,
optional
4 handfuls of green beans, peasor chard or spinach leaves
parsley or cilantro, chopped toserve
Hot water
1/2 teaspoon cumin and dried
Mexican oregano
salt and oil

Serve hot with cilantro or chopped parsley on
top.
Taste and say: "ahhh, un manjars"

24

RUSKIE PIEROGI...or Russian dumplings.
Recipe provided by Piotr Palka, Warsaw Design Factory

INGREDIENTS: DOUGHDIRECTIONS

500 g of wheat flour1

250 ml of boiling water
4 tablespoons of oil - 50 ml
half a teaspoon of salt

INGREDIENTS: STUFFING
300 g of semi-skimmed cottage
cheeselarge onion - 300g

Peel about 650-700 grams of potatoes and cook until tenderin salted water. Drain the water, dry thoroughly. Leave tocool down.

2

Grind the potatoes together with the cottage cheese or mash
them with a masher.

3

Peel the large onion and chop it up. Fry in a pan in butter.
Add the onions to the mash. Also add half a flat teaspoon ofsalt and pepper. Stir together in one bowl. The stuffing for
Russian dumplings is ready.

500g boiled potatoes
2 tbs of butter
half a flat tsp of salt and pepper

DUMPLING DOUGH & COOKING
Sift the flour into a wide bowl. Add half a teaspoon of salt and four tablespoons of oil. Pour a glass ofboiling water and stir the dough with a spoon, then start kneading it. The dough can also be easilykneaded in a machine, e.g. in the Thermomix. The dough should be soft, plastic and elastic.
Wrap the finished ball of dough in foil and set aside for 30 minutes. After aging, the dough will notshrink during rolling. After this time, unwrap the dough from the foil and divide it into 3 parts. Set twopieces aside and cover with a cotton cloth to keep the dough from drying out. Roll out one piece thinly ona dough lightly dusted with flour. Using a cutter about 6-8 cm in diameter, cut out round cakes fordumplings. Put a cigar-shaped stuffing in the center of the cake. Fold the dumplings in half and glue thesides carefully.
Place the dumplings side by side on the pastry board.
Boil water in a large pot, add a tablespoon of oil. Put a dozen or so dumplings in boiling water. Wait forthem to come to the surface and after about 3 minutes, pull them out in a colander. Season them withmelted butter. The dumplings are ready :)25

LENTILS WITH SAUSAGES& SWABIAN SPAETZLE
Recipe provided by Luis Pennanen, Design Factory Pforzheim

INGREDIENTS
250g flour (Type 405 or 550)
150g durum wheat semolina

DIRECTIONS

1Cook the spaetzle:
Mix all the ingredients together in a bowl until well combined. Beat thedough with a wooden spoon until it bubbles. Let it rest for 30 minutes.

4 fresh eggs
Tip: If the dough flows slowly and tenaciously from a spoon without
cracking, it has the right consistency. If not, add more water or flour.

3 fresh egg yolks
3 tablespoons vegetable oil
100-200 ml waterSalt

FOR THE LENTILS
350-400g lentils

2Fill a large saucepan with water and bring to the boil, adding plenty of
salt.

3

When the water is boiling, hold a “spaetzle board”, scraper, potato press
or something similar over the pot. Spoon the batter onto the board/ scraper and scrape/press small pieces of the dough directly into thepot of water.

4

When the spaetzle come to the surface in the boiling water, they are
done. Take the spaetzle out of the boiling water with a slotted spoon, dipthem into cold water, then put them in a colander and let them drain.
Heat a frying pan with a little butter and toss the spaetzle in it until they
are hot.

3 onions
100-150ml spiced vinegar
100g butter
1L meat or vegetable stock
A pinch of sugar
Salt and Pepper to taste
Some flour to thicken the lentil sauce

5
6
7
8

Cook the lentils:
Soak the lentils overnight in cold water.
Heat up the vegetable/meat stock in a pot. Add the drained lentils andsimmer for 45-60 minutes, tasting every now and then so that the lentils
do not become too soft.
Peel and dice the onions and fry them in a pan with a little butter until
golden brown. Add the onions to the lentils and vinegar to taste.
Brown the butter in a frying pan and add it to the lentils. Bind the lentils
with 2-3 tablespoons of flour (mix the flour with a little vegetable stock
so that there are no lumps). Season everything with salt and pepper totaste.
Prepare the sausages. Arrange the lentils and the spaetzle on a plate,
add the sausages and serve hot.

26

PRINTEDPANCAKES
Recipe provided by Monika Grineviciute, Vilnius Tech LinkMenu Fabrikas

INGREDIENTSDIRECTIONS

2 medium-size eggs

1

Mix eggs with sweetener, add into the mixture
cinnamon or lemon zest. Put oil and milk – mix
everything using a balloon whisk. Mix in flour.

2

Take the pancake printer (for the boring version ofthis recipe – heat a large non-stick frying pan). Upload
your photo into the computer, which is connected tothe printer.

6 tbsp (50 g) of spelt or wheatflour
1/2 – 2 tsp of cinnamon orlemon zest
2 tbsp of liquid coconut or olive
oil
2 tbsp of sugar or anothersweetener
A glass of plant-based milk
1 nice photo, drawing or
scanned drawing of your lovedone

3

Fill the printer's capacity with the crêpes' mixture.
Press start.
Enjoy :)

28

KIMCHI JEON
Korean Kimchi pancake.
Recipe provided by Jay Lim, Hannam Design Factory
Source: https://www.maangchi.com/recipe/kimchijeon

INGREDIENTSDIRECTIONS½ pound well-fermented napa

1

Combine the kimchi, kimchi brine, scallions, sugar,
flour, and water in a medium bowl and mix well with aspoon.

2

Heat a 30 cm nonstick skillet over medium heat. (Ifyou don’t have a 30 cm skillet, use a smaller skillet tomake two pancakes.)Add two tablespoons of thevegetable oil and swirl to coat the bottom of the pan.

cabbage kimchi, chopped into
small pieces, plus 2 tablespoonsof the brine
3 scallions, chopped½ teaspoon sugar½ cup all-purpose flour½ cup water
4 tablespoons vegetable oil"My favorite memory of HDF is
when we had our first ever Galaback in 2019. It took place on oursmall front yard. We were all very
nervous and chaotic since it was our
first time running a Gala. Lots ofrunning back and forth and just
waiting for the next problem tosolve. "3

Pour the batter into the pan and spread it with theback of a spoon or a spatula to make a large circle.
Cook until the bottom is golden brown and crisp, 3 to
5 minutes.

4

Carefully turn the pancake over. Drizzle the remaining
2 tablespoons oil around the edges of the skillet, thenlift the pancake with a thin spatula to allow the oil torun underneath and tilt the pan to spread it evenly.

5
6

Cook until the bottom of the pancake is light goldenbrown and crisp, 3 to 5 minutes. Flip it one more timeand cook for another minute.
Slide onto a large serving platter and serve
immediately.

SWEET

30

MARACUMANGOCHEESECAKE
Recipe provided by Luis Abdel Rodriguez Palacios, Cali Design Factory

INGREDIENTS
1 mango3 passionfruit/maracuya
180 gr of condensed milk

DIRECTIONS

1Peel a mango, cut it into pieces and leave the seedaside. Similarly with a knife open your maracuya or
passion fruit and make use of a spoon to extract its
content.

2

Put the pulp of your fruits in a blender and blend
form 2 to 3 minutes. Add the condensed milk to themix. Use a whisk, fork, spoon, fingers, or whatever ittakes to ensure that the condensed milk is wellintegrated to the mix.

a big bowl
3.5dl cream
225g cream cheese/ Philadelphia
200g vanilla cookies or
2 to 3 spoons of unsalted butter.
from 10 to 20 grams of gelatin(unflavored)

3

Use a strainer to remove the crushed seeds left in the
mixture. This step is optional, but if you like the seeds
in your dessert you may need some therapy.

4

In a different container you should pour the cream. It
is important that the cream, the rods of your whisk (orthe full whisk in case your using a hand one) and thebowl where you will mix are colder than your ex´sheart. Remember, not frozen...cold our hearts may be
broken, but not this dessert, honey.

5

Add the cream and whisk it up until the texture gets alittle bit thicker, if your cream does not seem tochange after 6 to 10 min, leave it as it is, this part ofthe process is meant to add some fluffiness to thecheesecake but it will not be a big problem for the restof the recipe).

31

6

Then add the cream cheese and repeat the process. I recommend thatthe cheese must be at room temperature before you add it to the cream
batter.

Put your vanilla cookies and crush it. You can do it using a foodprocessor, a hand blender, or put it them into a plastic bag and use

7violence to crush them. The result must be a cookie dust. Melt thebutter and mix it with the cookie dust until it's fully integrated. As aresult you must get something between a thick dough and my hopes forsolving climate change.

Mix the cream batter to the fruit and condensed milk mix. You don't

8wanna ruin it so I recommend you to add some (3 to 4 spoons) of thecream/ cream cheese batter to the fruit mix before you add it all. This
will equal the densities of the two mixes, so your will not make adisaster ruining your cream/Cream cheese batter.

9

After that fully integrate the two mixes using envolvent movements.
This part is tricky as getting a doctoral thesis finish, so I recommend
you to look for some YouTube videos before mixing.

10

Dissolve your gelatin as it says on the package. Then add it to the batter
you crated on the previous step. Remember you need to equal thedensities before fully mixing. Once you add the gelatin its ready for
plating.

11

In your favorite bowl, cheesecake mold, springform pan or whatever
you have at hand place a layer off the vanilla cookies dough, make sureit doesn’t gets holes on the base. Then pour the your delicious fully mix
batter an the let it cool on the fridge for 4 to 5 hours.

32

DELICIOUS BELGIAN
BROWNIES
Recipe provided by Sarah Verryt, Technovation Hub

INGREDIENTSDIRECTIONS

250g butter

1

Preheat the oven at 180°C

2

Melt the butter with the chocolate au bain
marie/double boiler

3

Mix the eggs, sugar, vanilla sugar and the flourin a bowl

4

Add the melted chocolate mixture

5

Put the dough in a baking tin and bake for 30
minutes at 180°C (it can still wiggle a little bit
when you take it out of the oven)

250g dark Belgian chocolate
4 eggs
330g sugar
1 bag of vanilla sugar
150g self-rising flour

33

BANANA
DOLPHINS
Recipe provided by Martti Jerkku, Aalto Design Factory

INGREDIENTSDIRECTIONSGrapes1Bananas2

Cut the bananas in half and make a slit to thetip of the banana.
Insert the grape to "dolphins" mouth.
If you want to be more decorative, you can use
markers to draw eyes and fins to thesebeautiful banana dolphins :)35

UGLY HEDGEHOG
CAKE
Recipe provided by Veronika Viluma, RTU Design Factory

INGREDIENTSDIRECTIONS

200g sugar

1

Mix sugar, oil, kefir, eggs, espresso, salt and wine
vinegar in one bowl, and flour, baking powder, baking
soda and cocoa in another. Mix the contents of both
bowls in one.

2

Draw 2-3 circles on a sheet pan covered with baking
paper, and pour the dough on them. Bake it for about
15 minutes.

3

Meanwhile, whip the cream cheese adding cream to it.
Add sugar and whisk until firm. Put the cream in thefridge.

120ml vegetable oil
120ml kefir
2 eggs
1 tsp wine vinegar
260g wheat flour½ tsp baking powder½ tsp baking soda
1 tbsp cocoa½ cup espresso
Pinch of salt

ICING

400g cream cheese (likePhiladelphia)4

300ml cream
100g sugar
Vanilla (to taste)
Berry jam

DECORATIONS
Waffle sticks, sweets, cranberry
powder for pink colour (can be
replaces with cocoa or artificial
colouring)

Chill the cake. Cut out cake circles by using cake form.
If necessary, cut the cake layers horizontally to get twolayers instead of one. Sandwich the cakes together
with the cream and berry jam in the cake form. Leavea small amount of cream for the final icing. Leave thecake in the fridge for at least 6 hours.

5

Use a knife to form the shape of a hedgehog. Eat thetrimmings.

6

Add colour to the cream and coat your hedgehog andpress the waffle sticks into the cake, sticking up. Add
sweets to give your hedgehog a face and character.
The uglier, the better! There will be no two identical
hedgehogs, just like there are no two identical days! :)36

TIRAMISÙ
Recipe provided by Mario Di Nauta, Oper.Space

INGREDIENTSDIRECTIONS

300g ladyfingers

12
3

4 medium sized eggs
500g mascarpone
100g sugar
300g coffee
Bitter cocoa powder for thesurface

Separate the egg whites and egg yolks. Whip up theegg yolks with half of the sugar and add mascarpone.
Then, separately, whip the egg whites with the rest of
the sugar.
Slowly combine the two mixtures.

4

Assemble the tiramisù by spreading one layer of the
mixture in a container or tin. Follow up with a layer ofcoffee-soaked ladyfingers, then another layer of
mixture, followed by another layer of ladyfingers until
you're out of both.

5

Sprinkle cocoa powder on top.
Feel free also to put nuts, chocolates and everything
you like in the top of the tiramisù!
And voilà! Your tiramisù is ready!

37

MOTE CON HUESILLO
Recipe provided by Paulo Caviglia, Duoc Design Factory

INGREDIENTS
250g of “huesillos” (driedpeaches)
250g of “mote” (spelt)

DIRECTIONS

1100g of granulated sugar
75g of “chancaca” (brownsugarloaf)

2

1 cinnamon stick
Fresh orange peel

3
45Wash the peaches well and keep them soaked
covered with water for at least 3 hours.
In the same soaking water, cook the peacheswith the brown sugar and the orange peel until
they boil. Keep cooking for at least 45 minutes.
Add the granulated sugar and boil for another30 minutes. Remove from the heat, cool andrefrigerate.
In another pot, boil the spelt in plenty of water
for about 30 minutes or until it is soft. Strain
and cool.
When serving, put two tablespoons of spelt at
the bottom of the glass, add two peaches andfill with juice (from the cooking of thepeaches).

The Anzac biscu
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FN Z , sending oh u gs.
u r a r oha ( love) a ndANZAC BISCUITRECIPEINGREDIENTSDIRECTIONS

1 cup Standard Grade Flour1

Pre-heat oven to 150°C conventional bake. Line abaking tray with baking paper.

2

In a medium sized bowl, sift together the Standard
Grade Flour and cinnamon. Add the rolled oats,coconut and sugars; mix well

1 ½ teaspoons ground cinnamon
1 ¾ cups rolled oats
½ cup White Sugar or Raw Sugar¼ cup (firmly packed) Soft Brown
Sugar
1 cup desiccated coconut
125g Butter, cubed¼ cup Golden Syrup

3

2 Tablespoons water
1 teaspoon Baking Soda

Combine the Butter, Golden Syrup and water in asmall saucepan and stir over low-medium heat until
the Butter melts and the mixture is well combined(ensure the mixture does not simmer or boil). Remove
from heat and stir in the Edmonds Baking Soda. Add
immediately to the dry ingredients and use a wooden
spoon to stir until well combined.

4

Roll 1-2 tablespoons of mixture into balls and place
onto tray about 5cm apart. Use your fingers to flatten
each slightly (until they are about 1cm thick) and bakefor 16 minutes (for a chewy biscuit) or 20 minutes fora crunchier biscuit.

5

Set aside for 5 minutes to cool slightly before
transferring to a wire rack to cool completely. Keep inan airtight container for up to a week.

THE AUSSIE PARTY PACK40

SAUSAGE
ROLLS
Recipe provided by Carol Azzam Mackay on behalf of nandin and Design Factory Melbourne
Source: https://www.recipetineats.com/special-pork-fennel-sausage-rolls/

FILLING
1/2 tbsp olive oil
2 cloves garlic , minced
1 brown onion , small, finely chopped
1 celery stalk , finely chopped
150g bacon , finely minced (streaky andfatty, not the lean stuff!)
2 tsp fennel seeds , toasted (optional)
500g pork mince (ground pork) (notlean)
40g panko breadcrumbs
1 egg
1/2 tsp salt

BAKING& SERVING
Black pepper
2 1/2 sheets puff pastry, thawed theneach cut into half
1 egg, lightly whisked
Ketchup / tomato sauce

DIRECTIONS

1
2
3
4
5
6
7
8
9
10

Heat oil in a non stick fry pan over medium high heat. Sauté
garlic, onion & celery for 2 minutes, then add bacon.
Cook for a further 2 minutes (don't make bacon golden) thentransfer to bowl and allow to cool for 10 minutes.
Add remaining Filling ingredients into the bowl. Use your hands
to mix well.
Lay out a rectangle of pastry, long edge closest to you. Brush egg
along one long edge.
Get 1/5 th of the filling and shape into a long log shape down the
middle of the pastry. Ensure the meat is tight and compact,
without gaps.
Brush edge of pastry with egg. Then roll up, finishing with theseam side down.
Roll up, sealing on the edge with egg wash on it .
If you have time/patience, refrigerate for 1 hour (makes it
easier/neater to cut)Preheat oven to 350F/180C.
Cut each log into four equal lengths, or just two if you want fullsize sausage rolls. Brush with egg.
Place on 2 baking trays lined with baking paper (or sprayed withoil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20
minutes, or until the pastry is deep golden brown. (Note: The
filling will still look pink because of the bacon, but it's easy to tellfrom texture that it's cooked)
Cool slightly on trays. Serve hot or warm with tomato sauce orketchup!

41

CHEESY VEGETARIAN'SAUSAGE' ROLLS
Recipe provided by Carol Azzam Mackay on behalf of nandin and Design Factory Melbourne
Source: https://www.taste.com.au/recipes/cheesy-vegetarian-sausage-rolls-recipe/0zg987ft

INGREDIENTSDIRECTIONS

1 tbsp olive oil

1

1 brown onion, finely chopped
2 garlic cloves
2 tsp Vegemite
Pinch dried chilli flakes (optional)
200g button mushrooms, coarsely
chopped2

125g grated sweet potato
400g can brown lentils, rinsed, drained
2 tsp fresh thyme leaves
150g Devondale Colby Cheese Block(500g), cut into 1cm pieces
2 sheets frozen puff pastry, just thawed

3

1 egg, lightly whisked
Tomato relish or tomato sauce, to serve

4

Preheat oven to 200C/180C fan forced. Line 2 baking trays withbaking paper.
Heat the oil in a large frying pan over medium heat. Add theonion. Cook, stirring often, for 4-5 minutes or until soft. Add thegarlic, Vegemite and chilli (if using) and cook, stirring, for 30
seconds or until aromatic. Add the mushroom and cook, stirringoften, for 5 minutes or until soft and the liquid has evaporated.
Add the sweet potato and cook, stirring, for 2 minutes or until
softened. Stir in the lentils and thyme. Season. Transfer to a large
heatproof bowl. Set aside, stirring often, for 15 minutes to cool.
Stir in the cheese.
Cut each pastry sheet in half. Place one quarter of the sweet
potato mixture in a log shape along one long edge of the pastry.
Brush the opposite edge with egg. Roll up tightly to enclose.
Repeat with the remaining pastry and filling. Cut each roll into 4
pieces and place, seam-side down, on the prepared trays.
Brush the pastry with egg and use a sharp knife to score lines
into the top of the pastry. Bake for 25 minutes or until goldenbrown. Serve with tomato relish or sauce.

42

MEAT PIE
Recipe provided by Carol Azzam Mackay on behalf of nandin and Design Factory Melbourne
Source: https://www.recipetineats.com/meat-pie-recipe/

PIE BASE: PICK ONE

DIRECTIONS

1 1/2 batches homemade shortcrust

1
2

pastry3 frozen shortcrust pastry sheets, thawed(300g/10oz)
2 refrigerated pie crusts (US/Can)

PIE LID

3 frozen puff pastry sheets, just thawed(300g/10oz)
1 egg , lightly whisked

PIE FILLING
11.25 kg beef chuck , 2.5cm/1″ cubes
1/2 tsp each salt & pepper
2 – 3 tbsp olive oil
1 onion , diced
4 garlic cloves , minced
5 tbsp flour , plain/all purpose
315 ml beef stock, low sodium
750 ml red wine , dry full bodied

3
4
5
6

Return beef into pot, cover with lid, adjust heat so it’ssimmering gently.

7

Simmer 1 hr 45 minutes. Remove lid, increase heatslightly and simmer 30 – 45 minutes, stirring
regularly, or until beef is fork tender and liquid
reduces down to a thickish gravy, just about covering
beef (see video). Do not reduce liquid too much –thickens more as it cools & in pie.

1 tsp Worcestershire sauce

2 bay leaves

Heat 1 tbsp oil in a large heavy based pot over highheat. Add 1/3 of the beef and brown aggressively all
over, then remove. Repeat with remaining beef, adding
more oil if needed.
Turn stove down to medium high. Add garlic andonion, cook 3 minutes.

2 tbsp tomato paste

2 tsp black pepper , coarsely ground

Sprinkle beef with 1/2 tsp salt and pepper.

Add flour, stir through.
Slowly add beef stock while stirring constantly. Onceflour is dissolved, add wine, tomato paste,
Worcestershire, pepper and bay leaves.

Remove from stove, cover and cool filling (I usuallyleave overnight).

43

8Preheat oven to 180C/350F.

9

Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins – don’t stretch

10

Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with

11

Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.

12

and pull pastry, causes shrinkage. (Notes 1 & 6)

pie weights (Note 7).

Return crusts into oven for 5 minutes or until base is light golden and dry. Remove from
oven.

13

Fill pies with cooled filling, push down to fill. Should be slightly mounded.

14

cooked pastry bases.

Cut rounds from partially thawed puff pastry – cut them slightly larger than the edge of theBrush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry

15
16
17

to the shortcrust pastry.
Brush lids with egg, then cut a 1cm / 0.5″ incision in the middle using a small knife.
Bake 30 minutes or until deep golden and puffed.
Devour hot and fresh, topped with tomato sauce or ketchup if desired!

44

SPIDERS
Recipe provided by Carol Azzam Mackay on behalf of nandin and Design Factory Melbourne
Source: https://www.taste.com.au/recipes/spiders/e78051ea-96b1-4403-9f84-2a73fa49a605

INGREDIENTSDIRECTIONS

Vanilla ice cream

Place a large scoop of vanilla ice-creamin a tall glass and pour over creaming soda,
lemonade, Coke or Passiona. Serve with a straw or
spoon.

Creaming soda or lemonade or
Coke or passiona

45

FAIRY BREAD
Recipe provided by Carol Azzam Mackay on behalf of nandin and Design Factory Melbourne
Source: https://www.thespruceeats.com/fairy-bread-4771689

INGREDIENTSDIRECTIONS

8 slices of white breadLightly butter one side of each slice of bread. Coat theentire buttered side of each slice with sprinkles. Cuteach slice on an angle to form triangles

1/4 cup softened salted butter
1/4 cup multicoloured sprinkles

DIGESTIF

47

CHILI
SHOT
Recipe provided by Martti Jerkku, Aalto Design Factory

INGREDIENTSDIRECTIONS

Random set of colorful chilis

1

3l vodka
Tap container/jar

2

Throw the chilis in the jar and fill it withvodka.
Let it marinate for 1-4 weeks, then drink.

Thank you to everyone who has contributed to the network theselast 10 years.
Exciting things are ahead.
Happy cooking!
Marthe, Päivi & Felipe
Espoo, 24.11.2021