Since launching in March 2017, mtime has been a for purpose business with a focus on taking care of parents – so that they can better take care of their families. We do this by matching them with Moncierges, personal assistants who combine housekeeping and nannying tasks into one role. Our team is always working toward finding new ways of supporting families and one of them is using this blog as a platform to share the stories of our community.
In today's post we want to kick–start the holiday period by sharing some traditional recipes our Moncierges cook during the holidays with their families.
We have asked our mtime Moncierges and community members to share some traditional family recipes they cook during the holidays period. The variety of recipes on display reflect mtime's cultural diversity by bringing together dishes from all over the world.
We hope you enjoy and get the chance to try some of the recipes out during the holiday break!
PORK MENUDO – Traditional Filipino Christmas Dish
- 500g diced Pork
- Pork liver
- 2 Potatoes,
- 2 Carrots,
- 2 Dried Bay Leaves,
- 1/2 can Tomato Sauce,
- 1 cup Beef Broth,
- 1 clove garlic,
- 2 onions,
- lemon, soy sauce, salt, pepper – as you like
Marinate the pork in a bowl with soy sauce and lemon before cooking. Let it marinate for at least an hour and place in the fridge. Take the pork out of the refrigerator 15 minutes before cooking.
Start by sauteing garlic and onion. Once the onions are soft, add the marinated pork. Cook the pork until it browns. Add tomato sauce, beef broth, and dried bay leaves. Cover and simmer until the meat gets tender, usually takes 40 to 60 minutes. Saute the fresh liver first, in ginger and garlic before adding it to the pork. Finally, add vegetables, potatoes, and carrots. Continue to cook for a few more minutes. Add salt and pepper depending on you what you prefer and serve with nice and your preferred veggies
Recipe by our Moncierge Sherry
DUMPLINGS – Traditional Nepalese holiday recipe
- Dumplings wrapper/cover
- 500g mince – of your preference
- 1 cabbage
- 2 onion
- few coriander leaves
- 100g butter
- salt & pepper to taste
- momo masala powder (optional)
Prepare the filling by finely chopping the cabbage, the onion and the coriander. Take a bowl, add all the previously chopped ingredients and the mince, mix well. Add salt and warmed up butter, mix well again until you obtain a smooth mixture .
Start filling the dumpling wrapper with the mixture. Apply some water to the edges of the dumpling wrapper to form the dumpling and prevent the filling from escaping. To cook, just steam for 15 mins. Serve with your preferred sauce.
Tip: in the filling you can add some momo masala powder which makes the dumplings extra tasty. You can find momo masala powder in a Nepalese or Indian grocery.
Recipe by our Moncierge Nira
UGALI (corn bread) with wet fried tilapia fish – Traditional holiday dish from Kenya
- 1 kg maize flour
- 1 big Tilapia fish
- 1 Onion
- 3 Tomatoes
- 1 can tomatoes sauce
- Salt ## Preparation: Start by making the ugali. Boil some water in a pan, then add the maize flour and using a cooking stick mold it until it makes a dough. Place the dough on a plate. To prepare the tilapia fish, clean the fish by removing the scales and the innards. Cut the fish into halves then score it slightly on the surface.
Heat some oil in a frying pan and deep in the fish, cook until brown then remove it from the frying pan.
In another pan put some oil and heat it, then add onion, garlic until brown. Add tomatoes, salt, let in cook for a few minutes. Add tomato sauce then add the fried fish and coriander. Cook for 5 mins and serve with the cornbread.
Recipe by our Moncierge Millicent
BERRY PAVLOVA – Traditional Australian Christmas cake.
- 4 egg whites
- pinch of salt
- 250g caster sugar
- 2 tsp cornflour
- 1 tsp white wine vinegar
- 1 & 1/4 cups of cream (whipped)
- few vanilla drops
- 3 punnet raspberry (or mixed berries)
- one peppermint crisp chocolate bar (optional)
Preheat the oven to 180 degrees celsius. Beat eggs white and pinch of salt, add sugar little by little and beat in until you obtain a stiff meringue.
Add cornflour, vinegar and vanilla and mix gently. Get a baking tray, and draw a 20cm circle on the baking paper. Put the meringue onto a baking tray within the circle, flatten the top and smooth the sides.
Bring the oven to 150 degrees celsius and place the tray in the oven, cook for 30 mins. After, reduce the oven to 120 degrees celsius and cook for another 45mins. Once ready, take the pavlova out of the oven and leave it on a plate to cool completely. Pile whipped cream and berries.
Tip: with the berry Pavlova, it's also traditional to crush one peppermint crisp chocolate bar and sprinkle it on top of the berries.
Recipe by Eliza, mtime community member.
CHICKEN CURRY – Traditional Holiday dish in India
- 1 onion, chopped
- 2–inch piece ginger, grated
- 6 cloves garlic, minced
- 1 tbsp paprika
- 1/2 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1 large carton fresh baby spinach
- 1 whole chicken, quartered
- salt & pepper, to taste
- 1 tbsp vegetable oil
Sprinkle chicken with salt and pepper. In a food processor, finely blend onion, ginger, garlic, paprika, cayenne, cinnamon and cardamom to just short of making a puree.
Heat half the oil in a large saucepan over medium–high heat. Brown chicken on both sides, cooking in batches if necessary, and remove to a plate.
Add remaining oil, turn heat down to medium, and cook onion mixture, stirring, for 4 to 5 minutes. Add spinach and cook, stirring, for another 4 to 5 minutes. Add chicken and gently simmer, covered, for 25 to 30 minutes, turning halfway through. Serve with rice.
Recipe by our Moncierge Priyanka.
CANNELLONI with ricotta and spinach – Traditional Italian Christmas lunch dish
- cannelloni pasta 12 pieces
- 200g ricotta
- 500g spinach
- 100g mascarpone
- 1 egg
- bechamel as much as needed
- 20g butter
- parmesan cheese
- olive oil
- salt and pepper
- grated nutmeg
For the filling wash the spinach, heat 20g of butter in a fry pan and add the spinach. Add salt and cook for 5 mins until soft, once ready, let it cool down and finely chop the spinach. In a bowl mix spinach and ricotta, add the egg and mix well. Add mascarpone, a pinch of salt, pepper, nutmeg and 50g of grated parmesan cheese, mix well all the ingredients together.
Bring water to boil, add salt and quickly cook the cannelloni pasta – they need to be al dente because if you overcook it they will break and all the filling will come out! Put them in a tray to cool down then, use a spoon to fill the pasta with the mixture.
Put the cannelloni one next to the other in a baking tray, cover with bechamel and grate abundant parmesan cheese on top. Preheat the oven to 180 degrees celsius, cover the baking tray with some aluminium foil and place it into the oven, cook for 15 mins. Remove the foil and cook for extra 10 mins until the top is brown. Serve and eat immediately!
Tip: you can make your own bechamel, it is super easy. Just take 100g butter, 100g flour, 1L milk full cream, nutmeg, pinch of salt. Warm up the milk with a pinch of salt and nutmeg. In a pot, melt the butter in low–heat. Turn off the stove and add all the flur, mix well until you obtain a smooth mixture. Turn on the stove, low–heat, and cook for a few minutes until brown. Add the warm milk to the mixture, mix well while cooking for 5–6 mins until it starts boiling and you obtain a thick creamy sauce.
Recipe by Federica, our first General Manager.
MEAT AND POTATOES PILAU – Traditional Holiday Recipe from The Democratic Republic of Congo
- ¼ cup of vegetable oil
- 2 big red onions, finely chopped
- 4 cloves of garlic, miced
- 2 tsp of ginger, minced
- 1 serrano chile, finely chopped
- 1tbs pilau masala
- 2 beef stock cubes
- 1 cinnamon stick
- 1tbs paprika
- 455g beef, cubed
- 3 roma tomatoes, diced
- 455g potato, peeled and cubed
- 4 cups of water
- 2 cups basmati rice
Combine all the spices into a bowl. Heat a large pot over medium–high heat and add the oil, red onion and saute for 10–15mins, until dark brown. Add all the spices, ginger, garlic and beef stock cubes. Cook for 2 mins and add beef, cook until brown around. Add tomatoes and cook for another 4–5 mins. Add potatoes and water, let it simmer for 10 mins. Finally, add rice, cover, reduce heat to low and slow cook for 20 mins.
Recipe by our Moncierge Marie