Upon asking members of our global family for their favorite recipes, the staff at Cultural Care Au Pair was delighted to find so many au pairs, host families and LCCs who share our passion for food! Thanks to all of the great submissions we received, our Kids First cookbook is filled with authentic recipes from all over the world.
To launch the creation of the cookbook, our office hosted a Sweet Tooth Soiree featuring several of the dessert recipes included inside.
There was not a crumb leftover: proof that you won't be disappointed with the gustatory delights featured on every page!
Sample recipes:
Red Beet Soup
(Borsh)
A taste of...Russia!
Submitted by: Vilena Ryazanova and Elena Pozhiltsova, Cultural Care au pairs from Russia
“Borsh is the calling card of Russia. If you were in Russia and haven't tried our favorite dish—you missed a lot. Using our famous organic vegetables we can really make you feel full, happy and healthy. It is so easy to cook! Try it and you will plunge into the wonderful, real world of Russian culture, full of hospitality, kindness and happiness.”
Ingredients:
- 4 cups chicken broth
- 1 cubed beet
- 1 medium sized white onion
- 2 medium sized carrots
- 1 medium sized tomato
- 2 cups of tomato juice
- 3 medium sized potatoes
- 1?2 head of cabbage
- 1 green pepper
- 1 red pepper
- dill
- parsley
- 3 teaspoons canola oil
- salt
- black pepper (pure ground)
Preparation instructions:
1. Boil 4 cups of broth and 2 cups of water.
2. Add cubed beets and cook for 15-20 minutes.
3. While beets are cooking, chop carrots, onion and tomato.
4. Put canola oil in a frying pan and add carrots (cook for 1-2 minutes), the onions (cook for 1 minute) and then tomatoes and tomato juice.
5. Let simmer for 3-5 minutes.
6. Add cubed potatoes to the pot containing the beets.
7. Boil for 5 minutes and then add all the rest that you have on your pan into the pot.
8. Keep boiling for 3 minutes all together.
9. Add sliced cabbage, green and red pepper, dill, parsley, salt and black pepper.
10. Cover the pot, boil for 2 minutes, and turn off the stove.
11. Leave for 10-15 minutes. Enjoy!
Gallo Pinto
A taste of...Costa Rica!
Submitted by: Maria Hilda Solera Barquero, Cultural Care au pair from Costa Rica
“In Costa Rica, this simple yet delicious local dish is usually served with scrambled or fried eggs (over easy).”
Ingredients:
- 1 pound cooked black beans
- 8 cups of cooked white rice
- 2 medium onions
- 6 cloves of garlic
- 1?2 sweet red pepper (not hot)
- dash of Worcester sauce (or equivalent)
Preparation instructions:
1. Boil black beans in pressure cooker with 3 cloves of garlic and a hefty pinch of salt until cooked, using directions on the package of beans.
2. Sautee onion, garlic and sweet pepper until soft, not brown.
3. Add the rice and the beans and mix together.
4. Season if needed, and add the Worcester sauce.
Pavlova
A taste of...Australia!
Submitted by: Sarel Wallace, Cultural Care au pair from Australia
This meringue dessert was named after the famous Russian ballerina Anna Pavlova. It was said: "She does not dance; she soars as though on wings." From this you get the sense that this is a light, airy dessert.
Ingredients:
- 4 egg whites
- 1 cup very fine sugar
- 2 heaped teaspoons corn flour
- 1?2 teaspoon vanilla essence
- 1 cup whipped thickened cream
- 2 passion fruit
- 3 kiwis
- 2 bananas
- 7 oz strawberries
Preparation instructions:
1. Preheat oven to 350°F.
2. Grease a 7 inch round baking pan and dust lightly with a little corn flour.
3. Beat the egg whites until soft peaks form and gradually beat in the sugar.
4. Beat until the mixture is thick and the sugar is dissolved.
5. Carefully fold in the corn flour and vanilla essence.
6. Spoon into the baking pan. Reduce the oven heat to 300°F and place in oven.
7. Bake for 1 hour.
8. Let stand for 5 minutes before turning onto a serving plate.
9. Allow to cool completely before decorating the top with the whipped cream, kiwi and strawberries.
To order: Please print and mail the Kids First Order Form (PDF). Or call our Marketing Department toll-free at 1-800-333-6056.
