At Ericsson, we believe that cultural diversity enriches our every working day. And with more than 115,000 people, speaking 193 different languages, based in more than 180 countries, we have so much that we can share - our diverse experiences; our knowledge and expertise; our different ideas, thoughts and perspectives; and our love of food. Food brings us together as families, people and communities. In this eBook, see how food and culture make our employees unique but also bring us together as One Ericsson. Our people and their diverse experiences are the key ingredients in our global success. We hope you enjoy it!

1. Celebrating
our Cultural
Diversity
Our people and their diverse experiences are
the key ingredients in our global success.
you + ericsson
A powerful combination

2. 3
FOOD SHOULD
BE SHARED
At Ericsson, we believe that cultural diversity enriches our
every working day.
And with more than 115,000 people, speaking 193 different
languages, based in more than 180 countries, we have so
much that we can share.
We can share our diverse experiences.
We can share our knowledge and expertise.
We can share our different ideas, thoughts and perspectives.
And we can also share our love of food.
Food brings us together. It brings us together as families,
people and communities. This ebook gives people from all
over Ericsson an opportunity to share the recipes that they
love. Ingredients from their local region. Food they’ve grown
up with. Dishes from their cultural heritage. By sharing
these recipes, we’ll celebrate the cultural diversity of our
organization – while bringing all of us at Ericsson a little
closer together, too.
A CAREER AT ERICSSON
IS A JOURNEY THROUGH
A GLOBAL COMMUNITY
OF DIVERSE CULTURES,
PEOPLE AND Places
So this is like a guide of where to eat.

3. 5
Recipe Country of Origin Page
Algerian Couscous Algeria 7
Appelflappen The Netherlands 9
Asperges op Vlaamse wijze
(White Asparagus à la Flamande) Belgium 11
Bacalhau à Brás Portugal 13
Banana Bread United States 15
Birchermuesli Switzerland 17
Catfish Peppersoup Nigeria 21
Chhena Poda (Indian Milk Cake) India 25
Chicken Biryani Pakistan 27
Chicken Tikka & Gola Kabab Pakistan 29
Csicsóka Cream Soup (Jerusalem
Artichoke or Sweet Potato, Cream Soup) Hungary 31
Cucumber Soup The Netherlands 33
Cullen Skink Scotland 37
Érmellék Bogracs (Goulash in Cauldron) Hungary / Romania 39
Fadime’s Corn Bread Turkey 41
Flemish Beef & Beer Stew Casserole Belgium 43
Kadinbudu Köfte
(Turkish 'Lady's Thigh Meatballs') Turkey 45
Kirju Koer (Spotted Dog) Estonia 47
Lemon Spaghetti Shrimp Italy 51
Mercimek Köftesi
(Red Lentil Balls) Turkey 53
Millet Pudding Croatia 55
Morog Polao (Chicken Biryani) Bangladesh 59
Pappa al Pomodoro
(Tuscany Tomato Bread Soup) Italy 61
Pasta al Pesto Sauce Italy 63
Pavlova Australia / New Zealand 65
Potica Slovenia 67
Ropa Vieja Cuba 69
Scottish Shortbread Scotland UK 73
Smoothie International 75
Stegt Flæsk Med Persillesovs
(Fried Pork/Bacon with Parsley Sauce) Denmark 77
Swabian Pockets (German Ravioli) Germany 79
Vaj Csirke (Butter Chicken) India 81
Vienna Schnitzel Austria 83
Vietnamese Deep-fried Spring Roll Vietnam 87

4. Ingredients:
About the recipe:
Method:
Algerian Couscous
RMED is composed of countries located at the coast of the Mediterranean Sea,
but you can see how different our cuisines are. I am sharing with you the best
traditional Algerian dish that we cook for our families in our daily life.
• 1 large onion, chopped
• ½ tsp turmeric
• ¼ tsp cayenne
• ½ cup vegetable stock
• ½ tbsp cinnamon
• 1 ½ tsp black pepper
• ½ tsp salt
• 5 tbsp tomato puree
• 3-4 whole cloves
• 3 medium zucchini
• 4 small yellow squash
• ¾ large carrots
• 4 medium yellow potatoes, skins on
• 1 red bell pepper
• 1 (15 ounce) can garbanzo beans
1. Fry onion in vegetable stock over
medium low heat until translucent.
Add all spices and cook for a few
more minutes, stirring as needed.
Add tomato paste, stir and simmer
for 2 minutes.
2. Cut the vegetables in large chunks
and add all (not the beans) and a
dash of cinnamon, add water to
cover. Bring to a boil, then reduce
heat and simmer, covered, for an
hour or so. Can cook slowly for 2-3
hours, if desired.
3. Add the drained garbanzos about 5
minutes before you take the veggies
off the heat.
4. Put couscous in a bowl, pour boiling
water over couscous and wait about
5 minutes. Fluff with fork - ratio of
about 1 ½:1 of water to couscous.
For added flavor, add some of the
liquid from the veggie stew to
the couscous in place of some of
the water.
5. Serve the stew over the couscous.
Enjoy!
AlgeriaRecipe’s country of origin:
7
Lyubomira
Damyanova
Supply Team
Bulgaria
‘The Mediterranean is such a diverse
place for cuisine. Every nationality
is different. For me, this is the best
traditional Algerian dish!’

5. Ingredients:
About the recipe:
Method:
Appelflappen
The smell of the appelflappen baking…yum! I suggest eating them with family and
friends on Saturday evening, together with fresh coffee.
Recipe adapted from http://www.weekendbakery.com/posts/dutch-appelflappen-
with-home-made-rough-puff-pastry/
• One sheet of rough puff pastry
• One large, tart apple (or 2 small
ones) cut into chunks
• 50g raisins soaked and drained
• 1 tbsp sugar
• 1 tsp vanilla
• ½ tsp cinnamon
• Whisked egg for brushing
• Cane sugar for sprinkling on top
of the dough
1. Before you start making the
appelflappen, you first have to soak
the raisins. Leave in hot water for 15
minutes. Drain and set aside.
2. Preheat your oven to 220°c. Peel and
chunk apples. Mix the apple chunks
with the soaked raisins, vanilla,
sugar and cinnamon.
3. Cut puff pastry into 8 equal squares.
Put a small mound of the apple
raisin mix on top of each square.
Brush a bit of water on the sides of
the square.
4. Fold the sheet diagonally into a
triangle. Press and seal edges.
5. Brush the triangles with the
whisked egg and sprinkle on
some sugar on top.
6. Bake for 15 minutes. Keep a close
eye on them! Transfer to a rack
to cool before eating.
The NetherlandsRecipe’s country of origin:
9
Anja
Bastiaansen
HR Local
Administration
Specialist
The Netherlands
‘Appelflappen is perfect with fresh coffee
and it smells wonderful when it’s baking.’
Serves 6 to 8

6. Recipe’s country of origin:
11
Esther
Begeer
HR Generalist
Belgium
'Asparagus is the perfect
food for a healthy body
and a healthy mind.'
Ingredients:
About the recipe:
Method:
Asperges op
Vlaamse wijze
(White Asparagus à la Flamande)
Being in HR, I think it is very important to have a healthy mind and body. Asparagus
is very low in calories and contain lots of vitamins. To spoil yourself please add the
egg sauce.
• 1lb white asparagus
• 3 tbsp melted butter
• 2 eggs, hard-boiled
• 1 tsp fresh lemon juice
• 1 tbsp parsley, freshly minced
• Salt
• Pepper
1. Trim ends off the asparagus. Cook in boiling water until tender,
about 15 minutes.
2. In a small bowl, mash egg with butter. Combine remaining
ingredients.
3. Mix together to make sauce.
4. Spoon sauce over asparagus and serve immediately.
BelgiumRecipe’s country of origin:

7. Recipe’s country of origin:
13
Horácio
Gaspar
License Handler
Portugal
'It’s traditional. It’s delicious.
It’s appreciated by all Portuguese.'
Ingredients:
About the recipe:
Method:
Bacalhau à Brás
• 400g salt cod
• 500g potatoes
• 1 large onion
• 1 head of garlic
• 6 eggs
• Salt and pepper
• Parsley to taste
• Oil to taste
• Black olives to taste
1. Soak the salt cod, then remove the skin and bones and break it
apart with your hands.
2. Meanwhile, cut the potatoes into matchsticks and the onion into
fine rings.
3. Fry the potatoes in a pan and set them to one side, drying them on
kitchen paper.
4. 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.
5. At this stage, add the potatoes and stir while adding the lightly
beaten eggs, salt and pepper.
6. Stir for a few minutes, turning off the heat before the eggs solidify
and become an omelette!
7. This dish should be served hot, with parsley and black olives.
Portugal
One of the most famous traditional Portuguese dishes, Bacalhau à Brás is a dish
with salt cod, potatoes and eggs. It’s traditional. It’s delicious. It’s appreciated by all
Portuguese.
Serves 4
Recipe’s country of origin:

8. Ingredients:
About the recipe:
Method:
Banana Bread
When my husband and I were married, I was young and had very little experience
cooking. I knew just a few basic recipes – Banana Bread was one. Over time, we both
learned how to be better cooks and increased our range of cooking skills. But, these
original dishes will always remain favorites. My husband still loves for me to bake
Banana Bread – it fills the house with warmth and nostalgia.
• 2 cups all-purpose flour, sifted
• 1 tsp baking soda
• ½ tsp salt
• ½ cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 ½ cups bananas, smashed
• ½ cup nuts, chopped (optional)
1. Use a fork to smash bananas into
purée. Measure out 1 ½ cups of
banana purée. Set aside.
2. Sift flour, salt, and baking soda
together. Set aside.
3. In a large mixing bowl, mix the
room temperature butter and
sugar together until very fluffy.
4. To the butter and sugar mixture, add
the eggs, one at a time, beating after
each one.
5. Slowly add ¼ of the sifted flour
mixture. Slowly add ¼ of the
bananas. Continue alternating
the flour and banana purée until
both flour and bananas are fully
incorporated into the butter sugar
mixture.
6. Optional: Add chopped nuts.
7. Pour into greased 9 inch by 5
inch loaf pan.
8. Bake at 350°f for 55 to 60 minutes
or until a cake tester or toothpick
comes out clean.
United StatesRecipe’s country of origin:
15
Debbie
Clark
Head of Global Pension and Benefits
United States
‘My husband and I love baking
banana bread. It fills the house
with warmth and nostalgia.’

9. Ingredients:
About the recipe:
Method:
Birchermuesli
A Swiss/Bernese classic that is traditionally made with milk, however,
it works even better with soya milk. Which is something that I discovered when
my Bernese vegan wife invited me to join her on a vegan odyssey. I am always
sadly disappointed by the muesli one receives in hotels compared to the
original delight.
• 25g soya cream
• 100g soya yogurt
• 50g almond-soy milk
• 100g coconut milk
• 2 tbsp unrefined cane sugar
• ½ tsp cinnamon
• 100g freshly squeezed
orange juice
• 100g cornflakes (or oat flakes or
quinoa flakes)
• 30g hazelnuts
• 2 apples
• 100g dried figs (or other dried fruit)
• 2 oranges
• Seasonal fresh fruit or berries to taste
1. Mix the wet ingredients with the
sugar and cinnamon in a bowl.
2. Wash the apples and roughly
grate. Add the thinly sliced dried
fruit, roughly chopped hazelnuts
and orange peel to the mixture.
3. Add the cereal flakes and
mix well.
4. Leave the muesli into the refrigerator
overnight. Serve with fresh seasonal
fruit or berries.
5. Also delicious with fruit compote!
SwitzerlandRecipe’s country of origin:
17
Mark
Daniels
Project Manager
England
‘This is a traditional recipe, but I’ve
altered it slightly to use soya milk.
I think it’s good to be different.’

10. 19
Enjoy a rich
and diverse
experience
Whatever your background – wherever your journey starts – you
have the freedom to explore, learn and grow both personally and
professionally. What does that mean for you? It means you’ll meet
new people, gain exposure to different cultures and, from Vaj Csirke
to Bacalhau À Brás, there’s always something new to try.

11. Ingredients:
About the recipe:
PrepAration: Method:
Catfish peppersoup
This particular dish means a lot to me personally because it’s one of my best dishes
and the method of preparation in restaurants is quite dramatic just like every other
thing in Nigeria :-) Also, it’s one meal that makes you feel opposite emotions at the
same time while eating it.You’re crying because it’s super-hot but also enjoying it so
much that you can’t stop until you’re satisfied.
Catfish
• 500g Ehu or Ariwo or Calabash Nutmeg
• 4 seeds Habanero pepper or chili pepper
(to taste)
• Scent leaves - a few leaves
• Onions - 2 medium bulbs
• Salt - to taste
• Seasoning - 2 big Knorr stock cubes
Alternative Ingredients for Catfish Pepper
Soup
• Conger Eel (Congrio in Spanish) is a
good alternative to catfish. When buying
the Conger Eel, ensure you buy the part
towards the tail so that the fish cuts will
not have big holes in them.
• Parsley is a good alternative to
scent leaves.
1. To prepare Catfish Pepper Soup, wash and
cut the cat fish into 1-inch thick slices. Boil
some hot water and pour on the pieces
of fish, stir and remove immediately. This
toughens the skin of the fish so that it
does not fall apart during cooking.
2. Now it is time to prepare the 'secret'
ingredient. Using a frying pan, roast the
Ehu seeds (stirring constantly) until you
can smell it. Don't worry you will know
when it is OK to take it off because it has
a distinctive aroma. Another way to know
that it is OK is to take one of the seeds
and try to remove the outer membrane. If
the membrane comes off easily, then the
Ehu is done. Peel off the membrane from
all the Ehu seeds and grind with a dry mill.
3. Cut the onions into tiny pieces. Wash and
pick the scent leaves and tear them up
with your fingers into small pieces.
4. Place the pieces of fish in a pot and pour
water to just cover the fish, add the stock
cubes and bring to the boil.
5. Once it starts to boil add the ground ehu,
onions and scent leaves and continue
cooking.
6. Once the catfish is done, add salt to taste
and leave to simmer for about 5 minutes
and its ready!
7. Catfish Pepper Soup should always be
served hot. It can be eaten alone with a
chilled drink or you could have it with rice!
NigeriaRecipe’s country of origin:
21
Chidimma
Ude
Improvement Process Specialist
Sweden
‘Nigerian Catfish Peppersoup is sometimes
called ‘point and kill’. Why? Because in a lot
of restaurants, you point to the fish you want
as it swims in the tanks… then you know
what happens next!'

12. “It’s great to hear that my recipe
will be featured in the Ericsson
Cultural Journeys eBook!
It’s an opportunity to
tell people something
more about Nigeria :)”
Chidimma.

13. Recipe’s country of origin:
25
'This recipe originates from the part of
India where my family and I live.'
Ashutosh
Mohanty
CNS Engineer
Kuwait
Serves XIngredients:
About the recipe:
Method:
Chhena Poda
(Indian Milk Cake)
Sweets made of cheese have always been a treat for Indians. We live in a culture where
no auspicious occasion is celebrated without sweets. This recipe originates from the
part of India where my family and I live, so we have a special attachment to the dish.
• Fresh paneer
• Ghee
• Cashews
• Semolina
• Cardamom
• Sugar
1. Make fresh paneer and set it aside
for 10-15 minutes.
2. Do not squeeze it very hard, a
spongy texture with a little moisture
is good enough.
3. Heat a little ghee in a pan, roast
cashews and put it aside.
4. Next put paneer in a bowl and mix it
with semolina and cardamom.
5. Start kneading it until you get a very
mashed quality, this will take 3-4
minutes.
6. Add sugar and nuts and mix it with
paneer thoroughly to get a crumbly
mixture.
7. Now, in the ramekins, spread a little
ghee and keep them on a low flame
to melt it properly.
8. Add sugar to it and let it caramelize
for a minute.
9. Pour the paneer mix over the
caramelized sugar.
10. Press it with your fingers to form an
even surface.
11. Cover it with foil paper and bake the
ramekins for 25-30 minutes.
12. Insert a toothpick to check if it is
cooked.
13. Cool it for a while, and take it out
from the ramekin.
14. Serve it warm.
IndiaRecipe’s country of origin:

14. Recipe’s country of origin:
27
Ingredients:
About the recipe:
Method:
Chicken biryani
Food with nutritional value and taste is essential for everyone. The ingredients
of this recipe make it delicious for people no matter where they live.You will
love its taste from the first bite!
• 500g basmati rice
• 25g butter
• 1 large onion, finely sliced
• 1 bay leaf
• 3 cardamom pods
• Small cinnamon stick
• 1 tsp turmeric
• 4 skinless chicken breasts, cut into large chunks
• 4 tbsp curry paste
• 85g raisins
• 850 ml chicken stock
• Chopped coriander and toasted flaked almonds
to serve
Mint Sauce
• Large pot of NaturalYogurt
(Full or low fat)
• 2 tbsp readymade mint sauce
from a jar
• 1 tbsp chopped fresh coriander
• 2 tsp caster sugar
• Pinch of ground turmeric
1. Soak the rice in warm water, then wash in
cold until the water runs clear. Heat butter in a
saucepan and cook the onions with the bay leaf
and other whole spices for 10 minutes. Sprinkle
in the turmeric, then add chicken and curry paste
and cook until aromatic.
2. Stir the rice into the pan with the raisins, and then pour
over the stock. Place a tight-fitting lid on the pan and
bring to a hard boil. Lower the heat to a minimum and
cook the rice for another 5 minutes. Turn off the heat
and leave for 10 minutes. Stir well, mixing through half
the coriander.
3. To serve, scatter over the rest of the coriander and the
almonds. Also use yogurt as a sauce or Mint Sauce!
Mint Sauce
1. Put all the ingredients
into a food blender.
2. Whiz up until well
mixed.
3. Transfer to a dish and
chill in the fridge.
4. Enjoy with any
Pakistani snack, starter
or curry.
PakistanRecipe’s country of origin:
Mohammed
Hassan
Shafique
Services Engineer
Pakistan
'A Biryani is delicious and
full of nutritional value.'

15. Recipe’s country of origin:
29
Uzma
Hussain Bhatti
General Administrator
Pakistan
'These BBQ dishes are great
to eat a picnics, get togethers,
parties and even weddings!'
Ingredients:
About the recipe:
Method:
Chicken Tikka
& Gola Kabab
These BBQ dishes, Chicken Tikka and Chicken Gola Kabab, are delicious and have a
spicy flavor representative of the people of Punjab. Both dishes are served at family
get-togethers, friend’s parties, weddings and even at cultural food festivals. Many
times, people just enjoy cooking and enjoying BBQ at picnics.
Pakistan
CHICKEN TIKKA
• 1 kg chicken cut in small
pieces
• 4 tbsp lemon juice/vinegar
• 1 tbsp red chili powder
• 1 tbsp ginger garlic paste
• 1 ½ tsp salt
• A few drops of yellow food
coloring
• 1 small cup of yogurt
GOLA KABAB
• ½ kg mince of beef/mutton or chicken
• 2 slices of bread
• 3 lemons
• 4 chopped green chilies
• ½ bunch chopped green coriander
• ½ cup oil
• 1 tsp crushed black pepper
• 1 tbsp raw papaya paste
• 2 tbsp gram flour
• 2 tbsp chopped ginger
• 2 tbsp Seekh Kabab Masala
• 2 tbsp fresh cream
• ½ tbsp red chili powder
• Salt to taste
CHICKEN TIKKA
1. Wash chicken pieces, pat dry
and give deep cuts.
2. Mix in yogurt, salt, red chili
powder, ginger garlic paste
and vinegar.
3. Leave for 4 hours or
overnight.
4. BBQ, grill or cook on grilled
pan, then give smoke of
charcoal.
5. Serve with tamarind sauce
and salad.
GOLA KABAB
1. Together with ½ kg mince, combine 2 tbsp of
seekh kabab masala and bread slices. Chop
them together. Add in 2 tbsp gram flour, salt, ½
tbsp red chili powder and 1 tbsp raw papaya
paste. Mix everything well.
2. Make oval shaped kababs and shallow fry them in
a frying pan.
3. When all the kababs are fried, add in lemon juice,
ginger, chopped green chilies, ½ bunch of green
coriander and 1 tsp crushed black pepper. Cook
it for 5 minutes and simmer.
4. Serve hot.
Recipe’s country of origin:

16. Ingredients:
About the recipe:
Method:
Csicsóka Cream Soup
(Jerusalem Artichoke or Sweet Potato Cream Soup)
This is the root of a beautiful flower, similar to a sunflower. When I was a child my
grandparents grew a lot of “csicsóka” in their garden and my grandma would
make delicious soups from it. Now that I have my own garden I am growing a lot
of “csicsóka” (Jerusalem artichoke or sweet potato) and making delicious soups,
which my family enjoys eating. The taste of “csicsóka” brings back beautiful
childhood memories.
• 0.5 kg csicsóka
• 2 red onions
• 3 cloves of garlic
• 2 tbsp of butter
• Salt and pepper
• Chopped/grated ginger
• 200ml of cream
• 1 sausage
1. Peel the csicsóka and chop it to
cubes. Chop the red onions and
heat the butter. Add the onions to
the butter.
2. Cook the onions until they have
softened and add the garlic and
the csicsoka. Add salt and pepper
and some water. Cook it about 10
minutes. Bring it to boil then add
the ginger. Use a mixer and pour
the cream into it.
3. Chop/slice the sausage and fry it in
a pan.
4. Serve the soup with the sausages.
Bon Apétit. Jó Étvágyat!
HungaryRecipe’s country of origin:
31
Eszter
Göndöcs
UpEx RaR
Hungary
'As a child, I remember my grandmother
making this. Now I make it for my family.'

17. Ingredients:
About the recipe:
Method:
Cucumber Soup
This is a very healthy soup which is easy to make and just takes ½ hour.
• 3 cucumbers
• 2 onions
• Butter
• Water
• Chicken bouillon
• Milk
• Salt/pepper
1. Wash unpeeled cucumbers and cut all
vegetables (without peeling the cucumber)
into slices.
2. Heat a pan over medium heat, add butter.
Add the sliced vegetables and stew.
3. Add 2 liters of water and 2 spoonfuls of
chicken bouillon.
4. Cook for 30 minutes.
5. Once cooled, pour the soup into a blender
and mix or use an immersion blender.
6. Add salt and pepper as you like.
7. Before serving add ½ liter of milk and your
soup is ready!
The NetherlandsRecipe’s country of origin:
33
Thea van de
Gender
Head of Performance
Management & Efficiency
The Netherlands
'Cucumber Soup is quick, healthy and
anyone can make it. Try it – you’ll love it!’

18. 35
Life would be dull
without diversity
We don’t all have the same favorite recipe. We don’t all have the same tastes,
beliefs and opinions. Let’s be honest, life would be dull if we did.
Yet at the same time, we can like different things and still share the same passions.
That’s why a passion for food is similar to a passion for technology. We might all
specialize in different business areas, different sectors or different geographical regions.
But it’s the same common cause that always unites us.

19. Ingredients:
About the recipe:
Method:
Cullen Skink
It’s a hearty soup bursting with a rich and creamy flavor, just right for
those cold Scottish nights. Perfect with chunks of bread dipped in!
• 500g undyed smoked haddock,
skin on
• A bay leaf
• Knob of butter
• 1 onion, peeled and finely chopped
• 1 leek, washed and cut into chunks
• 2 medium potatoes, unpeeled,
cut into chunks
• 500ml whole milk
• Chives, chopped, to serve
1. Put the fish into a pan large enough to hold it comfortably and
cover with about 300ml cold water. Add the bay leaf, and bring
gently to a boil. By the time it comes to a boil, the fish should
be just cooked – if it's not, then give it another minute or so.
Remove from the pan and set aside to cool. Take the pan off
the heat.
2. Melt the butter in another pan on a medium-low heat, and add the
onion and the leek. Cover and allow to sweat, without coloring, for
about 10 minutes until softened. Season with black pepper.
3. Add the potato and stir to coat with butter. Pour in the haddock
cooking liquid and bay leaf, and bring to a simmer. Cook until the
potato is tender.
4. Meanwhile, remove the skin and any bones from the haddock and
break into flakes.
5. Lift out a generous slotted spoonful of potatoes and leeks, and set
aside. Discard the bay leaf. Add the milk and half the haddock to the
pan, and either mash roughly or blend until smoothish.
6. Season to taste and serve with a generous spoonful of the potato,
leek and haddock mixture in each bowl. Garnish with chives.
ScotlandRecipe’s country of origin:
37
David
McInnes
Delivery Management Technical Lead
UK
'Cullen Skink' is a hearty
soup, bursting with flavor
Serves 6

20. Ingredients:
About the recipe:
Method:
Érmellék Bogracs
Goulash in Cauldron
Golulash is a very old, traditional Hungarian food, generally made of beef. The local
version in our village is a bit different, it is based on pork, or pork and beef mixed.
My father was a really passionate cook, he collected many family recipes in a book,
including the one I am sharing with you!
We make Goulash stew from pork. It is best to use meat that is boney. We also like
to mix it up a little and cook pork and veal together – the mixed meat gives the stew
a very special taste. The best cuts of meat to use are ribs and thighs.
• Pork/veal – thighs and ribs
• 4-5 slim carrots
• Parsley
• 2-3 onions
• 1-2 cloves of garlic
• Cooking wine
• Oil or pork fat
• Cumin
• Paprika
• 4-5 thickly chopped potatoes (or noodles)
• Tomato sauce
• Lovage
• Bay leaf
• Salt
1. Cut the boney meat into small pieces.
Then chop up 4-5 slim carrots, parsley, 2-3
onions and 1-2 garlic cloves. Make sure the
spices and the cooking water are near you,
as well as the wine to add to the stew – and
some for the cook of course!
2. Pour oil in cauldron over heat – you can
also use pork fat, but only if it is mangalica
fat that was preheated in the cauldron.
3. Sprinkle a little cumin into the heated oil
or fat, use as much as you feel like, but
approximately a teaspoonful should do. The
cumin gives its rich flavor best if roasted
for a while, but be careful not to burn it.
Quickly add the chopped onions and garlic.
Both should be stewed until soft, then
add the chopped vegetables (carrots and
parsley). Stir continuously. When they are
stewed enough, add the chopped meat - a
small amount at a time – and boil until the
meat whitens.
4. Take the cauldron off the heat, put it to the
side and add paprika powder, optionally
some seasonings and of course water. Then
put it back over the heat and stew the meat
until it’s 80% softened. Then add the thickly
chopped potatoes or small noodles. Let us
note at this point, that the original recipe
insists on small noodles, as that is what the
shepherds on the Puszta used.
5. When the noodles or potatoes are boiled,
add tomato sauce (or peeled and chopped
tomatoes) and 1-2 glasses of white wine.
Then flavor it with lovage, parsley and bay
leaf, stew together well. Add salt.
6. After taking it off the heat, consume
immediately. If you like it hot, add chili, hot
green or cherry pepper.
Hungary / RomaniaRecipe’s country of origin:
39
Csaba
Bordás
Technical Director
Hungary
‘My father was a really passionate cook, he
collected many family recipes in a book,
including the one I am sharing with you!’
And finally, my friends, remember to study
the recipe closely and well, then prepare
everything, cook it, and enjoy! Let me tell you
a secret: everyone will love it very much!

21. Recipe’s country of origin:
41
Sinem
Ozmen*
Solutions Architect
Turkey
'This recipe reminds me of my childhood,
growing up near the Black Sea.'
Ingredients:
About the recipe:
Method:
Fadime’s
Corn Bread
This bread reminds me of my childhood. I grew up in a family where my mother used
to cook delicious corn bread every day. This bread is very famous in the Black Sea
region only. When I smell the bread, I remember being a child.
• 1 egg
• 1 glass milk
• 1 glass oil
• 1 tbsp sugar
• ½ glass flour
• 4 glass corn flour
• 1 glass hot water
• 1 packet baking powder
1. Mix all liquid ingredients in
a bowl.
2. Mix all dry ingredients in a
separate bowl.
3. Pour liquid ingredients into
dry ingredients and mix well.
4. Bake in a preheated 180°c
oven for 30-35 minutes.
Turkey (Black Sea Region)Recipe’s country of origin:
*wearing Black Sea region clothes.

22. Recipe’s country of origin:
43
Ingredients:
About the recipe:
Method:
Serves 8
Flemish Beef & Beer
Stew Casserole
• 1 tbsp goose fat/ oil of your choice
or a nice chunk of butter which
can be used for frying
• 4 onions, chopped
• 2 tsps ground allspice
• 2 tsps dried thyme
• 5kg shin of beef
(in approx. 4-5 cm cubes)
• 50g plain flour
• 625ml beef stock
(cube or concentrate is fine)
• 4 tsps wholegrain mustard
• 3 tbsps soft dark brown sugar
• 625ml dark Belgian beer
(or other dark ale)
• 4 bay leaves
• 1 tsp sea salt flakes
(or half tsp pouring salt)
• 1 pinch of black pepper
1. Preheat the oven to 150ºc/gas
mark 2.
2. Get out a large, heavy-bottomed
casserole dish and on the hob over a
medium to high heat, melt 1 tbsp fat,
or warm 1 tbsp oil.
3. Add the chopped onion, stirring
well so that they’re mixed into
the bits of bacon, and turn down
the heat to low and cook –
stirring every now and again – for
10 minutes, by which time the
onions will have softened.
4. Stir in the allspice and thyme and
then tumble in the cubed shin
of beef and, for ease, with a pair
of spatulas or suchlike, toss and
turn the meat in the pan.
5. Shake in the flour and stir to mix
as best you can.
6. Pour the stock into a large jug
and stir in the mustard and sugar
and then add the beer (if it will
fit) before pouring this over the
stew in the pan. Stir to mix then
leave to come to a boil, add the
bay leaves and salt and a good
grinding of pepper, then clamp
on the lid and stagger to the oven
with the heavy pan.
7. Cook gently for 3 hours, until the
meat is fork tender.
Dig in and enjoy!
Belgium
'You'll enjoy this best surrounded
by family and friends.'
It is a typical Belgian dish loved by everyone and on a fall/wintery evening eating
this surrounded by family adds to the enjoyment of savoring this dish.
Tamara
Colin
Executive Assistant
UK
Recipe’s country of origin:

23. Recipe’s country of origin:
45
Emrah
Onder
Integration Engineer
Turkey
'Turkish cooking revolves
around meat, rice and flour.
This recipe contains all three
and is delectable!'
Ingredients:
About the recipe:
Method:
Kadinbudu KOfte
(Turkish 'Lady's Thigh Meatballs')
As a Turk, my family and I like meals that contain meat, rice and flour.
This recipe contains all three and is delectable.
• ½ kg ground beef
• 1 onion, finely chopped
• 2 tbsp cooked rice
• 2 eggs, beaten
• 1 tsp salt, pepper, basil and thyme
• 4 tbsp flour
• Oil
1. Cook the rice and leave it to cool.
2. Heat 2 tbsp of oil in a pan over a medium heat. Add the chopped onion
and half of the ground beef. Cook them through. Place them in a large
bowl to cool down.
3. After the cooked beef cools down, add the following ingredients:
• Cooked rice
• Second half of beef
• Egg
• 2 tbsp flour
• Salt and pepper
• Basil and thyme
4. Mix all the ingredients well until you get a consistent smooth mixture.
5. Pour 2 tablespoons of flour on a tray. Make egg-shaped meatballs
from the prepared mixture and put them on the floured tray. Cover the
surface of all the meatballs with flour by shaking the tray.
6. Set the meatballs in a refrigerator for an hour.
7. After an hour, take the meatballs from the refrigerator
To fry the meatballs
8. Beat an egg in a bowl until frothy.
9. Heat oil in a pan.
10. Dip each of the meatballs into the beaten egg.
11. Fry each side over a medium flame until lightly browned.
12. Serve hot with salad or mashed potatoes.
TurkeyRecipe’s country of origin:
:

24. Ingredients:
About the recipe:
Method:
Kirju Koer
(Spotted Dog)
Translates to Spotted Dog. I know, it’s a funny/weird name!
Everyone in Estonia knows what Kirju Koer is and most of us have grown up
eating this dessert. Now, living and working in Germany, I still make this at home
once in a while and every time I eat it faster than I intended to! :-)
Warning:
it is very sweet and addictive
:-)
• 250-300g of butter or vanilla cookies
• 150g of marmalade chunks
• 150 cashew nuts crushed
• 3 tbsp cocoa powder
• 200g of condensed milk (with sugar,
thick and sweet)
• 100g of butter
1. Using your fingers, crumble the
cookies into small pieces.
2. Melt the butter.
3. Mix everything together in a
bowl: pieces of cookies, chunks
of marmalade, crushed cashew
nuts, cocoa powder, melted
butter and condensed milk.
4. Pour the mixture onto a sheet of
baking paper and roll the paper
into the shape of a sausage.
5. Refrigerate for at least 5 hours,
overnight would be even better.
6. Before serving cut into 2cm slices.
7. I suggest serving with vanilla
ice cream.
Do not know, but it is common in my
homeland Estonia
Recipe’s country of origin:
47
Aiki
Valge
Order and Delivery
Management
Germany
‘Everyone in Estonia knows what
Kirju Koer is and most of us have
grown up eating this dessert.’

25. 49
We source
talent
locally too
We may be a global business. But we recognize the importance
of people who understand local markets, business cultures and
practices. We’re committed to acquiring the best talent for Ericsson
in every region. For us, it’s all about finding people with new ideas –
that’s always going to be the key ingredient in our recipe for success.

26. Recipe’s country of origin:
51
Ingredients:
About the recipe:
Method:
Lemon Spaghetti
Shrimp
Although I am from T he Netherlands, I really appreciate how family oriented the
people of Italy are. Good company means good food and that is what the Italians love
to do.
• 450g of spaghetti
• 2-3 cloves of garlic
• Fresh Spanish red pepper, chopped
• Glass of white wine
• 500g peeled shrimp (take the
tails off)
• 250g sieved tomatoes
• Zest of a lemon and the juice of
half the lemon
• 2 handfuls of fresh arugula,
coarsely chopped
• Freshly grated parmesan cheese
• Sea salt & black pepper
1. Cook the spaghetti in a big pot with salted water according to the
instructions on the packaging.
2. Meanwhile, heat 3 tbsp of olive oil in a large skillet on medium heat and
add the garlic and Spanish pepper.
3. After 2 minutes, add the peeled shrimp and sauté for 1 minute.
4. Add the glass of white wine and after a few seconds add the sieved
tomatoes to the skillet.
5. Immediately lower the heat (or else your shrimp will not be tasty). Keep it
on a low heat for about 3 minutes.
6. The spaghetti will be cooked by now, save some of the broth in a mug.
7. Mix the spaghetti and the sauce together and squeeze the juice of half the
lemon on top of it.
8. Add half (1 handful) of the coarsely chopped fresh arugala. If needed add
some of the saved broth from the mug to thin the sauce.
9. Season to taste with sea salt and black pepper.
10. Use 4 big plates (I like to eat from big plates, it’s a personal preference)
and divide the spaghetti amongst them.
11. Sprinkle the lemon zest and the rest of the coarsely chopped fresh
arugula on top.
Italy
Serves 4
'I'm from the Netherlands but I love good
food from all around the world.'
Recipe’s country of origin:
Rogier
Veeren
Customer Project Manager
The Netherlands

27. Recipe’s country of origin:
53
Recipe’s country of origin:
Ingredients:
About the recipe:
Method:
Mercimek KOftesi
(Red Lentil Balls)
This well-loved Turkish dish is really healthy and delicious. A very easy vegetarian
recipe, you just combine cooked red lentils and bulgur with spices and seasoning
and shape into patties. Perfect for entertaining a crowd.
• 200g / 7oz red lentils
• 200g / 7oz bulgur wheat
• 1 medium onion, peeled and finely
chopped
• Olive oil, for frying
• 1 tbsp tomato purée
• 1 tsp salt
• 1 tsp paprika
• 1 tsp cumin
• Small bunch of parsley, finely
chopped
• 6 spring onions, finely chopped
• Lettuce leaves, for garnish
1. Wash the lentils and cook them in a pan with four times their volume
in water for 20 minutes, or until soft.
2. Near the end of the cooking time add the bulgur wheat and
cook for two more minutes.
3. Turn off the heat and allow to stand for 20 minutes. Drain any
excess water.
4. In a pan, fry the onion in the olive oil, add the tomato purée
and remove from the heat.
5. Add the remaining ingredients (except the lettuce) and allow
to cool.
6. Shape the mixture into walnut-sized balls (using your hands)
and serve on a bed of lettuce.
Turkey
:
Evrim
Turgay
Solutions
Architect
Turkey
'A Turkish dish that is perfect
for entertaining a crowd!'

28. Recipe’s country of origin:
55
Ilija
Subanović
Integration Engineer
Croatia
‘Millet Pudding is a delicious
dessert and you can make it in
different flavors – so there’s
one for everyone.’
Ingredients:
About the recipe:
Method:
Millet pudding
Millet Pudding is an easy to make and delicious, but still very healthy dessert.
• 180g millet
• Sweetener (honey or agave)
• 50g dark chocolate
OR
• 200g strawberries for fruit pudding
1. Cook 180g of millet in 0.9 L of water
for about 20 minutes
2. After cooking, add the sweetener
(honey or agave sweetener).
3. Add 50g of dark chocolate for
chocolate pudding,
OR add 200g of strawberries for fruit
pudding.
4. Mix it with a hand blender.
5. Pour it into glasses and leave it
to cool.
6. Enjoy!
CroatiaRecipe’s country of origin:

29. 57
Diversity
Inspires
creativity
Our vision is to create a truly Networked Society. Our challenge is to
adapt solutions to communities across the globe. We’ve connected
tribes in remote parts of the Amazon, and connected sports fans
in stadiums across the USA. The diversity of projects we tackle; the
diversity of communities we engage with; the diversity of people
we meet: they all inspire us to connect people in new, creative and
innovative ways.

30. Recipe’s country of origin:
59
Ingredients:
About the recipe:
Method:
Morog Polao
(Chicken Biryani)
Biryani is a big part of Bangladeshi’s culture and lifestyle. There are several
variations of this recipe with different names: Chicken Biryani is the most
common for preparing at home and is usually available in any restaurant.
• 750g chicken
• 750g rice
• 7 large onions
• 3 tsp garlic paste
• 3 tsp ginger paste
• 1 tsp chili powder
• Cinnamon
• 2 tsp cumin powder
• 1.5 tsp coriander powder
• 8 pieces of cardamom
• 1/3 tsp mace
(Jaiphal and Javitri) paste
• 1/3 tsp nutmeg
• 6 Tejpata (bay leaf)
• Sunflower oil
• Salt
• Butter oil
• Hot water
Meat Preparation:
1. Mince/paste 4 onions. Make all the spices
mentioned above available and clean as needed.
2. Put the meat in a bowl and pour in 6 tbps of oil.
3. Add 3 tsp of garlic paste, 3 tsp of ginger paste,
1 tsp chili powder, 1/3 tsp paste of nutmeg and ½
tsp of mace paste, 2 tsp cumin powder, 1/3 tsp
coriander powder and salt to your taste.
4. Mix well and let sit for 30 minutes.
5. Heat 4 tbsp of oil over warm heat in a large pan.
6. Add 4 pieces of cardamom and a dash of
cinnamon to the oil and cook for 1 minute.
7. Add the onions to the oil and cook over medium
heat until light brown in color.
8. Add 3 bay leaves and a dash of salt.
9. Add the prepared meat and spices to the pan and
cook for 8-10 minutes. Make sure not to burn!
10. Add 3 or 4 cups of hot water and cook over high
heat (to make the meat soft).
11. Once the meat is soft enough to eat and the liquid
is thick, reduce heat to medium and cook until
thick. Now the meat is ready.
Rice Preparation:
12. Wash the rice. Mince/paste 2 onions.
13. Pour 3 tbsp of oil into a pan and warm it.
14. Add 4 pieces of cardamom and a dash of
cinnamon and cook over medium heat for
1 minute.
15. Then add the minced/paste onions and cook over
medium heat until brown.
16. Add 3 bay leaves.
17. Add the rice and cook it for 3-4 minutes over low
heat, continuously stirring the rice.
18. Add water to the rice - the water level should be
equal to the top of your index finger on top of
the rice.
19. After a few minutes add about 1 tsp of salt – taste
to see whether water is salty enough.
20. Cook over high heat for 7-8 minutes, check to
make sure that it’s not burning because the water
will evaporate. Switch heat to low and check
whether the rice is soft enough to eat. Switch to
very low heat and cook it until dry.
Serves 4
Saad
Choudhury
Planning Resource Manager
Belgium
‘For any family or social occasion where
lunch or dinner would be served, Biryani
is the most common dish - we love it!’
For more anbout spices visit www.indianfoodsite.com/spices.htm
Recipe’s country of origin: Bangladesh
Combining Rice and Meat:
21. Add the cooked meat (liquid included) to the cooked rice.
22. Cook together for 5-6 minutes over low heat. Stir once, cover and cook for few more minutes over low heat.
23. Mince remaining onion and fry it in oil until the onion is light brown. Add this fried onion to the meat and rice.

31. Recipe’s country of origin:
61
Daniela
Pagnini
HR Generalist Cluster East
Italy
'Here's a quick-cook,
healthy soup that
everyone can enjoy!'
Ingredients:
About the recipe:
Method:
Pappa al pomodoro
(Tuscany Tomato Bread Soup)
Pappa al Pomodoro is a family-friendly soup - babies and grandparents alike
can eat it with gusto. The great thing is that it only takes 20 minutes to cook,
so it’s the perfect solution when you are coming late from work and your
family is really hungry!
• 250g stale Tuscan bread
• Extra virgin olive oil
• ½ a carrot
• ½ a stalk of celery
• ½ a medium red onion
• 750g tomato purée
• Salt and pepper to taste
• 1 clove of garlic
• Basil
1. Soak the stale bread, cut into
slices, in cold water.
2. Finely chop the onion, the carrot
and the celery and brown them
lightly with a few tbsps of extra-
virgin olive oil in a large skillet.
3. When the chopped vegetables
are soft, pour in the tomato
purée and let it simmer for about
15 minutes on low, covered.
4. Squeeze the stale bread with
your hands to remove all the
water and crumble the bread
into the tomato sauce. Stir well.
5. Let it cook for about 10 minutes
over low heat.
Serves 4
Recipe’s country of origin: Italy

32. Recipe’s country of origin:
63
'Ciao e buon appetito' means
'enjoy your meal!' in Italian!'
Fabrizio
Seghi
Architect
Italy
Ingredients:
About the recipe:
Method:
Pasta al
Pesto Sauce
This is the best dish in the world, ever! It reminds me of my love for my family and for
the city I'm from, Genoa. I suggest trying it at least once, because otherwise you’re
missing something awesome! It’s quick and easy. Make fresh pesto at home and
toss the spaghetti in it. Sprinkle some extra virgin olive oil on top.
• 250g spaghetti
• 2 cups basil
• ½ cup grated Parmesan cheese
• ½ cup toasted walnuts or pine nuts
• Salt, to taste
• 4 cloves garlic
• 3 tbsp olive oil
1. Add all of the ingredients together in a
blender and mix until a smooth paste
is formed.
2. Boil water, add a pinch of salt and
spaghetti and cook until al dente. Dry
the spaghetti.
3. In a sauté pan over low heat, combine
the pasta and pesto sauce. Cook for
about 1 minute.
Ciao e buon appetito (enjoy your meal)!
ItalyRecipe’s country of origin:

33. Recipe’s country of origin:
65
Ingredients:
About the recipe:
Method:
Pavlova
Named after the Russian ballerina Anna Pavlova, created in honor of the dancer after one
of her tours to Australia and New Zealand in the 1920s.
My grandmother and mum always make this for family gatherings, especially Christmas
and backyard BBQs at home. These events just wouldn’t be the same without it!
I remember offering to help bring it out to the table when I was young and sneaking a
bit of whipped, sweetened cream off the top on my way out :)
• 6 egg whites
• 1 tsp vinegar
• 1 tsp vanilla
• 1½ cups castor sugar
• 1½ tbsp cornflour
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
1. Whisk egg whites until stiff, add half the sugar and whisk
until dissolved. Fold in the rest of the sugar, vinegar, vanilla
and cornflour.
2. Line a baking tray with foil and place mixture in the center of
the foil, smooth around with palette knife.
3. If using a gas oven, before starting to beat/mix, turn
temperature up to the highest and when ready place tray into
oven, turn down to the lowest point cook for about 1½ hours.
Check if firm to touch, turn oven off and leave to cool in the
oven gradually.
4. Cover with whipped cream and decorate with various
berries and passionfruit pulp, or a crushed peppermint
crisp chocolate bar.
Australia / New Zealand
Sharon
French
Local Administration
Services Manager
Australia
Recipe’s country of origin:
'Created in honor of the dancer, Anna Pavlova after
she toured Australia and New Zealand.'

34. Ingredients:
About the recipe:
Method:
POTICA
Potica is the most typical Slovenian dessert. It is made with more than 80 different
fillings. Potica is a typical, festive dessert made from different kinds of dough. Usually,
Potica includes tarragon, honey, walnut, poppy seed, crackling, chive, lovage and
cottage cheese.
Dough:
• 2 teaspoons dry active yeast
• ½ cup warm milk
• 1 tbps sugar
• 1½ cups milk
• ¾ cups shortening
• 5 egg yolks
• ¾ cups sugar
• 2 tps salt
• 1 tbps vanilla extract
• 1 tps nutmeg
• 7-7½ cups all-purpose flour
Walnut Filling:
• 1 stick margarine or butter (¼ pound)
• 1½ cups milk
• 2 cups sugar
• ½ cup honey
• 1 tablespoon vanilla
• 2 lbs finely ground walnuts
• Grated peel of a lemon
• 5 egg whites
• Cinnamon
• Optional: instant coffee, coco to taste
and to add color
Dough:
1. Dissolve yeast and sugar in warm milk
and let sit for 5 minutes, or until yeast
is activated.
2. Combine yeast mixture and the rest
of the dough ingredients, except
2 cups of flour. Add the remaining
flour slowly, until the dough can be
handled without sticking. Knead
for about 20 minutes by hand or 9
minutes on a mixer fitted with the
bread attachment.
3. Put dough in a large, greased bowl,
cover with plastic wrap and let it sit in
a warm place until it has doubled in
size.
Filling:
4. In a saucepan, bring milk and egg whites
to 120°f. Add margarine, zest and honey.
Combine the dry ingredients and add to
the mixture. Bring to a simmer.
5. Take the mixture off of the heat and
add the walnuts.
6. Roll out the dough until thin. Spread
the cooled filling on the dough and
roll it into a 4 inch diameter cylinder.
7. Cut the roll into loaves that will fit
in bread pans (or a bunt pan). Cover
with plastic wrap and let rise, until
just about doubled in size.
8. Egg wash the top.
9. Bake in a preheated oven at 325°f for
1 hour.
Recipe adapted from: http://users.kent.net/~rob/pot.htm
Recipe’s country of origin:
67
Katja
Vrenjak
LAS Acting Manager RWCE
Slovenia
‘You can make Potica with around 80 different fillings!
That’s why we love it so much in Slovenia!’
Slovenia

35. Ingredients:
About the recipe:
Method:
Flemish Beef & Beer
Stew Casserole
Id quaest por arum secatiam sa prorio et alibero vitibusdam con ne reperio
mi, ut lant ipsa abore nostiumquid molorat.
• Ate non cusam, isitias as excea
voluptati re landisc ipsuntin
cuptaturest lacidest la ande del
1. At dolorei ctemporis erit harchitiunti vel illoristi alique cum venis
expeleni utaquas qui voluptur, sitemporent laut omnissenima
voluptius, tecta
Recipe’s country of origin:
69
Method:
• 750g flank Steak
• 1 large carrot peeled, halved
• 1 large peeled white or yellow onion
• 2 bay leaves (whole)
Sofrito (tomato based sauce):
• 1 medium onion chopped
• 1 medium green bell pepper chopped
• 2 garlic cloves minced
• 1 jar of passata or two tetra packs of passata
• Tomato paste as needed
• 1 tsp oregano
• 1 tsp cumin
• 2 tsp of white wine vinegar or fine sherry
• Salt and pepper to taste
• Olive oil
• ½ cup peas (optional)
1. Place the flank steak, carrot,
whole onion, and bay leaves
in a large stock pot of lightly
simmering salted water for 2
hours or until meat easily flakes
off with a fork (you can use a
pressure cooker if preferred to
achieve the same effect in less
time). Add water as needed
to keep the meat covered
throughout cooking.
2. Remove meat, carrots, and
onion from stock pot and set
aside to cool. Keep back 3 cups
of stock, discard or freeze the
rest of the stock for later use.
Discard the bay leaves, but keep
the carrot and onion with the
cooling beef.
While the meat cools, make the sofrito:
1. Heat olive oil over medium heat iin a large pot (that
can later hold the stock and beef). Add the chopped
onion, green bell pepper and minced garlic until soft
and the onion is translucent. Add passata and stir
well, then add the cumin, oregano, and white wine
vinegar. Simmer on low heat for 10 minutes, stirring
occasionally. Turn off and set aside.
2. After you have made the sofrito and the meat has
cooled, shred the beef into strips or string like
pieces - this should be quick as the meat is tender.
Also chop the onion and carrot that were used to
make the stock.
3. Add the chopped onion and carrot to the sofrito and
bring back up to a simmer, then add in 2 cups of the
reserved stock. Then add the shredded beef, mixing
well. Add more stock or tomato paste as needed.
Add salt and pepper to taste. Add peas if desired.
4. Simmer through for 15 minutes until the beef is fully
warmed through.You can then serve with white fluffy
rice. Dish will taste better on the second day.
Linda
Sierra-Parkes
Project Planner
UK
‘This was one of my favorite
dishes that my mom would make
when I was little. The flavor and
texture just fills you with warmth.’
Ingredients:
About the recipe:
Ropa Vieja
This was one of my favorite dishes that my mom would make when I was little. The flavor and texture
just fills you with warmth. It was a way to keep us connected to our culture while growing up in
the USA. Cuba never seemed far away when we ate this dish. I have cooked this dish in Frankfurt,
Paderborn, Paris, London and back home in Florida. Because it has flavor and not heat, it is enjoyed
by nearly everyone.
CubaRecipe’s country of origin:
Serves 4 to 6 people

36. “I am excited to be part of the
Ericsson Cultural Journey Book
because of how at home I feel
at Ericsson and when you are
at home you want to feed those
around you!
Being Cuban-American, I never feel like an outsider at work. Like many
of the people in my office, I have lived and worked abroad in several
countries and grew up speaking more than one language at home. To
work with people who have a common understanding of multiple points
of cultural view is a major strength of our company."
Linda.

37. Ingredients:
About the recipe:
Method:
Scottish Shortbread
This recipe has a strong association with Scotland and is unique to the
country. It is also a personal favorite of mine, as my mother used to bake
shortbread and taught me how to bake it. Now I occasionally bake it for
my children who were born in Canada to give them a taste of Scotland.
• 2 cups butter, softened (unsalted)
• 1 cup packed brown sugar
• 4 to 4.5 cups all-purpose flour
1. In a large bowl, cream butter and sieved brown sugar until
light and fluffy.
2. Add 3 ¾ cups of flour and mix well. Turn onto a floured
smooth surface.
3. Knead for 5 minutes, adding enough of remaining flour to
form a soft dough.
4. Then roll to ½ inch thickness, cut into 3 x 1 inch strips.
5. Place 1 inch apart on baking sheets, ungreased.
6. Prick along top surface with fork for design.
7. Bake at 325°f for 20-25 minutes or until lightly browned.
8. Place on serving tray and sprinkle lightly with sieved
castor sugar if desired.
ScotlandRecipe’s country of origin:
73
Graham
Nicoll
Operations Project Owner
Canada
'My children were born in Canada - but
they love this shortbread from Scotland.'
48 servings
Enjoy!

38. Recipe’s country of origin:
75
Ingredients:
About the recipe:
Method:
Smoothie
For those busy mornings when we are all in a hurry, this smoothie is
ideal as your first meal of the day. It takes only a few minutes to prepare
and you can easily take it with you!
• 1 frozen banana
• 1 cup frozen berries (various)
• ½ cup spinach/kale leaves
• ½ cup oatmeal (cooking not needed)
• 1 tps maca powder
• ½ tps wheatgrass powder
• 1-2 cups milk or water
1. Using a blender, blend all
ingredients together.
2. Add water/milk to achieve
desired density.
3. Enjoy your healthy and nutritious
meal. :-)
Recipe’s country of origin: International
Filip
Gvardijan
Integration Engineer
Croatia
'I think a smoothie is the
perfect start to a busy
working day!'

39. Ingredients:
About the recipe:
Method:
Stegt flAEsk med persillesovs
(Fried Pork/Bacon with Parsley Sauce)
This is a traditional Danish dish that is very rustic and perfect for when it is
cold outside. Well, if you ask me it is always good, but I guess most people
would consider it a bit heavy for summertime!
My grandmother has made this dish for as long as I can remember.
Every December the whole family gathers around the table for a feast
of “Stegt flæsk med persillesovs.”
• 600g pork belly in slices
• 1kg potatoes
• 30g butter
• 3 tbsp wheat flour
• 5 dl milk (approximately)
• 2 handfuls chopped parsley
• Salt
• Pepper
1. Peel the potatoes (unless you prefer your
potatoes with skin). Put them in a pot and
cover them with water, add salt and boil for
15-20 minutes.
2. Meanwhile, prepare the pork. Dry the slices
(they should have a thickness of 5mm/
inches) and season them with salt and
pepper.
3. Fry them for 1 minute on each side on
moderate heat. Lower the heat and keep
turning the slices until they are golden and
crispy.
4. Transfer slices to a piece of paper to drain
a bit of fat. Keep them hot in your oven
while you prepare the parsley sauce.
The sauce
5. Melt the butter in a pot, once it is melted
add the flour and stir until butter and flour
is a coherent mass. It shouldn’t take long
and make sure that it doesn't turn brown.
This is supposed to be a white sauce, with
sprinkles of green :-)
6. Add a little bit of milk and stir. When the
milk is mixed in and has reached its boiling
point, stir for a few seconds and then
repeat.
7. Add milk, stir, boil, stir. Repeat until the
sauce has a consistency that you like. I
prefer mine to be thick so that it barely runs
when I tilt the pot.
8. Add the parsley and season to taste with
salt and pepper.
DenmarkRecipe’s country of origin:
77
Linda
Lykke
Facility &
Security Manager
Denmark
'This is a traditional Danish dish,
perfect for when it's cold outside.'
Velbekomme!
(Danish for Bon Appetité)

40. Ingredients:
About the recipe:
Method:
Swabian Pockets
(German Ravioli)
Wherever you go in the world, you will find all kinds of dumplings. This is the German
contribution to a truly global recipe. On a private note: my husband is from that area
and Swabian Pockets will always have a sweet spot in my heart.
• 3 eggs
• Pinch of salt
• For each egg, half an eggshell of water
• 360-400g wheat flour
The filling:
• 400g fresh spinach
• saltwater
• 20g diced bacon
• 20g butter
• 1 small onion, finely chopped
• 3-4 stale rolls, crusts removed
• 150g ham or cold meat, diced
• 250g ground meat (pork or beef)
• 2-3 eggs
• A pinch of salt, pepper and nutmeg
• Boiling saltwater or meat broth
1. Mix the eggs with salt and water. Sift flour
into a bowl and make a well in the middle.
Break the eggs into it and blend all the
ingredients together. Take out of the bowl
and then knead the dough on a board until
air pockets can’t be seen when the dough is
cut.You can knead by hand or with a mixer.
2. Depending on the flour, if the dough is
too thick add a little water or an egg
white. The dough shouldn't be too soft.
Form a ball and place on a board. Cover
with a cloth and leave to rest.
3. Clean the spinach well, wash and blanch
it briefly in boiling saltwater. Rinse
with cold water, let it drain and chop
coarsely. Braise the bacon in butter for
a couple of minutes, add the chopped
onion and spinach and braise for a
couple more minutes. Soak the stale
rolls in water until soft. Squeeze out
the excess water and chop the rolls into
pieces.
4. In a large bowl mix the above prepared
ingredients with ham and ground meat.
Add the eggs and season with salt,
pepper and nutmeg.
1. On a floured surface roll out the noodle dough
into rectangular sheets (about twice as wide
as you want your Maultaschen to be). Use a
tablespoon of filling at equally spaced 3 inch
intervals all down the middle of one side of the
sheet of dough. Fold the plain half of the sheet
of dough over to cover the filling and press
firmly on the spaces around the pockets of
filling. Use a pastry wheel or cookie cutter to
cut into 3 inch squares.
2. Put them into boiling saltwater or meat broth
and let simmer (not boil) for 10-15 minutes
depending on the size.
3. They can be served in broth with toasted
bread crumbs and parsley or with onion rings.
4. Alternatively, slice an onion and fry the rings
in butter until brown and serve with the soup.
Maultaschen are also good with German
potato salad.
5. If there are any left over, they can be used the
following day. Cut into one inch slices, fry in
fat, add slightly beaten eggs and milk to the
pan and cook through. Delicious served with a
crisp green salad.
South-West Germany (Swabia)
Serving size is 2-4 Maultaschen
Recipe’s country of origin:
79
Claudia
Schulte
Head of IP & Core
Germany
‘Maultaschen are a specialty food from Baden-Württemberg,
southwest Germany, consisting of pasta filled with minced meat,
spinach, bread crumbs and onions, and flavored with various spices
- similar to ravioli, but larger. They're rumored to have been invented
by monks to hide the fact that they were eating meat during Lent.
Best enjoyed with Kartoffelsalat (Hot German Potato Salad).’

41. Recipe’s country of origin:
81
Ingredients:
About the recipe:
Method:
VAJ CSIRKE
(Butter Chicken)
Butter Chicken is the most famous of Indian foods. It is a great, ever-evolving and cross-continental
dish found in Delhi, London, NewYork, Perth and most points in between. Vaj Csirke is loved by the
masses - it goes well with festivals or friendly get-togethers. The tender pieces of chicken are full
of flavors that will open all your senses, and believe me, you will start loving India because of this
spectacular dish. In its purest form, Butter Chicken is a yogurt-and-spice-marinated chicken dressed
in a velvety red bath of butter, onions, ginger and tomatoes, scented with garam masala, cumin and
turmeric and a cinnamon tang. Hope you all like it. Happy Cooking.
• 1 ½ cups full-fat Greek yogurt
• 2 tbsps lemon juice
• 1 ½ tbsps ground turmeric
• 2 tbsps garam masala
• 2 tbsps ground cumin
• 3 pounds chicken thighs, on the bone
• ¼ pound unsalted butter
• 4 tsps neutral oil, like vegetable or canola oil
• 2 medium-size yellow onions, peeled
and diced
• 4 cloves garlic, peeled and minced
• 3 tbsps fresh ginger, peeled and grated or
finely diced
• 1 tbsp cumin seeds
• 1 cinnamon stick
• 2 medium-size tomatoes, diced
• 2 red chiles, like Anaheim, or 1 jalapeño
pepper, seeded and diced
• Kosher salt to taste
• 2/3 cup chicken stock, low-sodium
or homemade
• 1 ½ cups cream
• 1 ½ tsps tomato paste
• 3 tbsps ground almonds, or finely chopped
almonds
• ½ bunch cilantro leaves, stems removed
1. Whisk together the yogurt, lemon juice,
turmeric, garam masala and cumin in a
large bowl. Put the chicken in, and coat
with the marinade. Cover, and refrigerate
(for up to a day).
2. In a large pan over medium heat, melt the
butter in the oil until it starts to foam. Add
the onions, and cook, stirring frequently,
until translucent. Add the garlic, ginger and
cumin seeds, and cook until the onions
start to brown.
3. Add the cinnamon stick, tomatoes, chiles
and salt, and cook until the chiles are soft,
about 10 minutes.
4. Add the chicken and marinade to the
pan, and cook for 5 minutes, then add the
chicken stock. Bring the mixture to a boil,
then lower the heat and simmer, uncovered,
for approximately 30 minutes.
5. Stir in the cream and tomato paste, and
simmer until the chicken is cooked through,
approximately 10 to 15 minutes.
6. Add the almonds, cook for an additional 5
minutes and remove from the heat. Garnish
with cilantro leaves.
India
Akshay
Girhotra
Support Engineer
Hungary
Recipe’s country of origin:
'Butter Chicken is a great, ever-evolving
dish that will open all your senses.'

42. Ingredients:
About the recipe:
Method:
VIENNA SCHNITZEL
(Wiener Schnitzel – a typical, world-known speciality from Vienna/Austria)
This is a typical meal of Vienna’s cuisine. I was raised with it and still enjoy
it at least once every two weeks!
• 4 escalopes of around 120g each
• Oil or lard for frying
To apply the Breadcrumbs:
• Flour
• 2 eggs
• Breadcrumbs
• Salt / pepper
For traditional Wiener Schnitzel, the Viennese
normally use veal, and lard to fry it.You can
also use pork, chicken or turkey and oil to fry
it. It will taste just as delicious either way!
1. The escalopes will need to be
pounded until the meat is around a
1/4 of an inch thick. Make sure to trim
the edges of the meat carefully.
2. Lightly season the escalopes with
salt and pepper.You will need three
shallow bowls - 1 for the eggs, 1 for
flour and 1 for breadcrumbs.
3. Dip the escalopes in the flour first,
then add in the whisked egg, followed
by the breadcrumbs. Be careful
to ensure that the entire escalope
is completely covered with the
breadcrumbs.
4. Place the escalopes in a hot frying
pan, the oil in the pan should be deep
enough that the schnitzel's float while
cooking. Cooking time should not be
more than 4 minutes for each side.
5. Remember to serve hot with fresh
lemon and potato salad Viennese
style!
AustriaRecipe’s country of origin:
83
Martin
Lavicka
Senior Systems Engineer
Austria
‘I’ve eaten Schnitzel all my life
and I still enjoy it now.’

43. “For me it was clear at first sight
to participate in this initiative as
I am really proud of my country,
city and of our cuisine!"
Martin.

44. Recipe’s country of origin:
87
Thuong
Vi
Administration Specialist
Vietnam
'In Vietnam, cooking is a communal
activity that gives people a chance
to talk and connect.'
About the recipe:
Vietnamese
Deep-fried Spring Roll
Spring Rolls are a traditional Vietnamese dish. Women roll the spring rolls together and
chat with others. These moments connect us together.
Vietnamese food has been known for using fresh ingredients. Though deep fried,
our spring rolls keep their sweet meat and vegetable juices. The spring roles are in a
sweet, sour and salty sauce. A fresh herb like coriander or some lettuce will brighten
your meal. I hope that this meal will be on of your favorites!
VietnamRecipe’s country of origin:
Method:
Dipping Sauce
1. Mix water and sugar
until sugar dissolves.
2. Add in lime juice and
fish sauce slowly until
combined.
3. Chop garlic and chili
and add to the sauce.
1. Chop onion, bean sprout, spring onion and black
fungus finely. Submerge vermicelli in water until soft.
2. Break the egg and mix all ingredients by hand with
glovesuntil they are combined with 1-2 pinches of black
pepper and salt.
3. Cut a two sided piece of rice paper.
4. Put 1 spoonfull of mixed ingredients at the bottom and
fold 2 sides.
5. Roll tightly and smoothly.You can roll them long or
short, depending on your liking.
6. Heat the oil until it bubbles quickly around a
chopstick.
7. Deep fry on low heat until the spring roll turns crispy
and yellow.
Ingredients: Serves 4
• 200g pork shoulder (or 50g shrimp)
• 30g onion
• 50g bean sprout/Kohlrabi/Jicama
• 50g carrot
• 10g spring onion
• 3 pieces black fungus (submerge in water until soft)
• 1 duck egg
• 1-2 pinches black pepper
• 1-2 pinches salt
• 20 pieces rice paper
• 10g vermicelli
Dipping Sauce
• 1tbs fish sauce
• 1 tbps lemon/lime/vinegar
• 1tbs sugar
• 100ml water
• 3 garlic cloves
• 1 chili/pepper

45. THANKS FOR
READING
We hope you’re as inspired as we are by diversity, by the
Ericsson culture and by the recipes that our people have
chosen to share. If you’d like to read more stories from our
people, visit iamericsson.com