1. Recipes and Tips for the Celebration

2. Recipes and Tips for the Celebration

3. Publisher:
Laurea University of Applied Sciences /
Leppävaara
Vanha Maantie 9
02650 Espoo
Tel. +358 (0)9 8868 7400
Editor-in-Chief:
Krista Pätilä from Laurea University of Applied of Sciences, Finland
Editors:
Dulce Adell from Valencia University, Spain
Manfred Hager from University of Applied Sciences Kufstein, Austria
Laurent Kuttruff from University of Applied Sciences Kufstein, Austria
Stephanie Paulis from Zuyd University, the Netherlands
Sanne Pisters from Zuyd University, the Netherlands
Eveline Vedder from Zuyd University, the Netherlands
Remon Vink from Zuyd University, the Netherlands
Frank te Vruchte from Zuyd University, the Netherlands
Proofreader:
Tarja Chydenius from Laurea University of Applied of Sciences, Finland
Krista Keränen from Laurea University of Applied of Sciences, Finland
Graphic Design and Layout:
Minna Tuomainen from Laurea University of Applied of Sciences, Finland
Photographs:
Kanerva Mantila from Laurea University of Applied of Sciences, Finland
March 2008

4. Preface
This recipe book was born of the experiences when preparing a Christmas
event for Laurea University of Applied Sciences. The Christmas event was
arranged for the first time and an international group of students were
responsible for the arrangement. The group members were from countries
all over Europe like Spain, the Netherlands, Germany, Austria and Finland.
The event management was part of the Public Relations in Multicultural
Environment course and by using the Learning by Developing (LbD)
model. The event planning began a couple of months before the Christmas
event by generating ideas together and tutoring lectures. One week
before the main event the concept was tested (food, drinks and wines,
entertainment, speech) by arranging a rehearsal party for other students.
Believe it or not you would have wanted to be already there! After the
rehearsal there was a week left to develop the actual event product.
The Christmas event was a success! There was reception for business
partners at noon and in the evening 150 people of Laurea staff was
served an international buffet. This booklet is giving you a taste of the
atmosphere and the menu served. The menu included food from ten
countries on five different continents. In this booklet you will find the
recipes and some tips for event planning.
Have a tasty journey around the world!

5. Menu
A really important part of any event is good
food. An easy way to entertain guests is to plan
an excellent menu. The best menu is combined
of different ingredients. Make sure that you
have alternatives for vegetarians, people with
food allergies and those who like basic tastes. It
is nice to give something little to eat as a starter.
The main buffet should include a variety of cold
and warm dishes without forgetting delicious
desserts.
Here is one example of an international buffet
menu with recipes from Argentina, Austria,
Canada, India, Indonesia, Italy, Mexico,
Morocco, South Africa and the United States.
The first recipe, a cucumber soup, was served
as an appetizer. It was served with bruchettas,
small Italian delight. It is easy to eat while
standing. The main buffet included turkey,
lamb, beef, salmon and two vegetarian dishes.
There were also side dishes like different salads,
bread and sauces. Dessert alternatives were
served a chocolate fountain with fruit skewers
and Austrian palatschinken crepes with vanilla
sauce. The menu was created by the Dutsch
students Remon Vink and Frank te Vruchte.
Appetizer:
Indian cold Cucumber soup
Italian Bruschetta served in two different styles:
Aubergine bruschetta
Tomato bruschetta
Main Course:
American Traditional roast Turkey with cranberries
Indonesian vegetarian Mihoen
Moroccan Lamb Kebabs
Italian Pesto Pasta
Mexican Mini Taco’s
Canadian Salmon
Side dishes:
Moroccan CousCous with shrimps
Mexican Bean Salad
Moroccan Olives
Canadian green salad
Dressings and Sauces from different countries:
Mexican Guacamole
Indian Yoghurt sauce
Moroccan Tahini dressing
American Cranberry sauce
American potato cake with bacon & mushrooms
South African brick pastry filled with goat cheese
Indian Saffron rice
Austrian Bread
Naan from India
Desserts:
Austrian Palatschinken & vanilla sauce
Chocolate fountain with fruit skewers

6. Did you know that…
you should prepare 750-1000 g food per
person when you are serving a buffet.

7. Cold Cucumber Soup
4 to 6 servings (30 servings for the amuse)
Ingredients:
3 cucumbers
1 tbsp butter
1 tbsp chopped fresh dill or mint
1 leek, white part only, sliced
1 bay leaf
1 tbsp all-purpose flour
5 dl fresh chicken stock
1 tsp salt, or to taste
white pepper
1,5 dl milk
1,5 dl cream
juice of 1/2 lemon
1 tbsp honey
Preparation:
Peel and slice two of the cucumbers.1.
Heat the butter in a saucepan. Add the cucumbers and cook2.
over low heat for a few minutes.
Add the dill or mint, leek and bay leaf and cook over low heat3.
until tender, about 20 minutes.
Mix in the flour and cook for a few more minutes, mixing4.
constantly. Add the stock and salt and simmer gently for 30
minutes.
Remove the bay leaf and let the mixture cool slightly. Purée the5.
mixture, half at a time, in a blender or food processor. Return to
the pan and add the white pepper to taste.
Add milk, cream, lemon juice and honey; then taste and adjust6.
the seasoning.
Peel, seed and grate the remaining cucumber. Mix in the grated7.
cucumber. Refrigerate until ready to serve.
Bruschetta with Tomato & Aubergine
30 servings for the amuse
Ingredients:
2 Italian Ciabatta bread, cut into 1,5 cm thick slices
6 cloves garlic
80 g parmesan cheese, grated.
salt and freshly ground black pepper
Tomato mixture:
6 plum tomatoes, diced
2,5 DL chopped fresh basil
1/2 red onion, minced
Freshly ground black pepper
Salt
Preparation:
Preheat oven to 200°C.1.
Prepare tomato filling: combine diced tomatoes, chopped basil and minced2.
onion in a mixing bowl, mix well. Season with freshly ground black pepper
and salt.
Prepare aubergine filling: Heat the oil in a frying pan until hot. Add the3.
diced aubergine and red onion wedges and sauté for 5-6 minutes, turning
occasionally, or until soft. Season with freshly ground black pepper and salt.
Arrange bread on a baking sheet.4.
Rub garlic into the top of each slice of toast; the toast should glisten with the5.
garlic.
Spoon the tomato mixture onto half of the slices and the aubergine mixture6.
onto rest of the slices.
Put the cheese on top.7.
Place in oven, and bake until well toasted, approximately 5 minutes.8.
Serve with a few fresh shredded basil leaves.9.
Aubergine mixture:
3 tbsp olive oil
1 aubergine, diced
1 red onion, peeled and cut into wedges
Freshly ground black pepper
Salt

8. Budget
You are able to avoid big expenses by sharing the responsibilities and
allocating funds among the team members. It is easy to divide the
overallbudgetintosmallerpartslikefood,beveragesanddecoration.
When you have made an outline of the budget segments it is easier
to make decisions and to see which segment needs more attention.

9. South African Brick Pastry with Goat
Cheese Honey and Walnuts
4 servings
Ingredients:
4 sheets (frozen) brick pastry
40 g walnuts, freshly cracked, if possible.
Freshly ground black pepper
Honey
240 g creamy goat cheese
Chives
Preparation:​
Remove the brick pastry from the freezer and let it come to room1.
temperature while you prepare the filling. Cover the sheets to be used
with a sheet of waxed paper covered with a damp kitchen towel to
keep the sheets from drying out.
Preheat the oven to 200°C.2.
Chop the walnuts roughly and cut the goat cheese in to pieces of 603.
gram.
Spread the brick pastry in 10 x 10 cm pieces, put the goat cheese in4.
the centre of the pastry, scatter the walnuts over the goat cheese,
sprinkle honey on top of it and some freshly ground black pepper.
Close the brick pastry and make a little purse with the cheese and5.
walnut mixture inside. Tie the pastry together with a leek strip or
chive.
Bake in an oven for 8 minutes, or until browned.6.
Serve warm from the oven, slightly cooled, or at room temperature.7.

10. Mexican Bean Salad
6 to 8 servings
Ingredients:
400 g black beans, rinsed and drained
400 g can garbanzo beans, drained
7,5 dl corn kernels
1 red onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
3 tbsp chopped fresh cilantro
1 tomato, diced
1,3 dl olive oil
3 tbsp fresh lime juice
1/2 tsp honey
1 tsp ground black pepper
Salt to taste
Preparation:
In a large bowl, combine the black beans,
garbanzo beans, corn, onion, jalapenos, red bell
pepper, cilantro, tomato, olive oil, lime juice,
honey, pepper and salt. Mix well and allow to sit
1hour before serving.
Tahini Salad Dressing
6 to 8 servings
Ingredients:
4 tbsp tahini (sesampaste)
4 tbsp vegetable oil
2 tbsp lemon juice
Soya sauce to taste
Salt and pepper to taste
1 tbsp chopped parsley or chives
Pinch of garlic
Paprika to taste
Preparation:
In a bowl, mix together all the ingredients,1.
making sure they are well mixed.
Adjust the amount of soya sauce and2.
seasoning to suit your taste.
You can also make the dressing thinner by3.
adding more oil, lemon juice or water.
Serve chilled. This dressing is best if used4.
within a few days of making.

11. Moroccan Lamb Kebabs
6 to 8 servings
Ingredients:
900 g File of lamb
3 tbsp olive oil
2 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tbsp Paprika
1 garlic clove, crushed
1 tsp harissa paste (if available)
1 small lemon
salt and freshly ground black pepper
16 skewers
Preparation:
Made a marinade sauce in a bowl. Mix olive oil, lemon juice,1.
spices, garlic, harissa paste and some seasoning together
Cut the lamb into roughly 5cm chunks. Place it into a bowl2.
with the marinade and mix together well. Cover and leave to
marinate at room temperature for 2 hours or overnight in the
fridge.
Thread the lamb on to the skewers and barbecue or cook under3.
a hot grill over medium-hot coals for about 10-15 minutes,
turning now and then, until they are nicely browned on the
outside but still red in the centre.

12. Moroccan Yoghurt Sauce
6 to 8 servings
Ingredients:
2,5 dl yogurt (thick)
1,3 dl mayonnaise
¼ tsp salt
1,3 dl thin sliced chive
1 clove garlic
3 tbsp oil
1 tsp vinegar
Preparation:
Add minced garlic, salt, vinegar and oil to
yogurt and mix well. Add the mayonnaise.
Add sliced chive and mix well.
A very cool and refreshing treat. More or less
garlic, salt and vinegar can be added to suit
your taste.
Marinated Olives from
Morocco
30 small servings
Ingredients:
225 g each of black and green olives
5 tbsp extra virgin oil
3 small sprigs each of fresh thyme, rosemary
and oregano
3 small fresh bay leaves
2 large clove of garlic, sliced thinly
2 lemon slices, quartered
Preparation:
Simply mix everything together, cover and set
aside for 3-4 hours before serving.
Instead of fresh herbs you can perfectly use
prepared herb pesto.
Shrimp Couscous Salad
6 to 8 servings
Ingredients:
5 dl couscous
5 dl water
2 dl olive oil
0,6 dl apple cider vinegar
1 tsp Dijon mustard
1 tsp ground cumin
1 clove garlic, crushed
Salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
750 g cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
2,5 dl chopped fresh parsley
2,5 dl crumbled feta cheese
Preparation:
Facilities
Remember to include clear guiding for public transportation as well as driving
instructions and to arrange enough parking spaces. Well prepared initial
arrangements will help the guests to form a good first impression. Make sure
that the cloak room and other facilities like toilets are in top condition.
When you are celebrating take care of adequate amount of seats and tables
whether you decide to have standing tables or guests seated at the tables.
Remember to attach class holders to the plates as well.
Boil water and pour into a bowl. Mix in couscous1.
and cover. Let stand for 5 minutes, then
immediately fluff with a fork (otherwise it will
clump). Set aside to cool.
Make vinaigrette in a bowl, by mixing together2.
the olive oil, cider vinegar, Dijon mustard, garlic,
salt and pepper. Set aside.
In a large salad bowl, mix together the shrimp,3.
cooled couscous, red and yellow bell peppers,
tomatoes, parsley and feta cheese.
Mix vinaigrette to blend, and then pour in about4.
half of it over the couscous and add more dressing
to coat thoroughly without drenching.
Refrigerate at least 2 hours before serving.5.

13. Oriental Mexican Taco’s
8 to 10 servings
Ingredients:
500 g lean ground beef
1 chopped onion
1 tbsp vegetable oil
1 tbsp flour
1 1/2 tsp chili powder
1 tsp dried leaf oregano
1 tsp salt
1/4 tsp cinnamon
Few dashes red pepper sauce, or to taste
400 g diced tomatoes, drained
0,5 dl chili sauce
0,5 dl sliced ripe olives
8 taco shells (normal size) or 12 small taco shells
Shredded Mexican blend cheese
Diced tomatoes, optional
Sour cream, optional
Preparation:
Guacamole Sauce
6 to 8 servings
Ingredients:
2 ripe avocados
½ Red onion, minced
1-2 serrano chiles, stems and seeds removed, minced
2 tbsp cilantro leaves, finely chopped
1 tbsp of fresh lime or lemon juice
1/2 tsp coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Preparation:
TIP! Be careful handling the peppers; wash your hands thoroughly after
handling and do not touch your eyes or the area near your eyes with your
hands for several hours.
Brown beef and onion in hot oil until meat is browned1.
and crumbly.
Blend in flour and seasonings.2.
Add tomatoes, chilli sauce, and olives. Mix.3.
Cover and cook over low heat for about 20 minutes.4.
Spoon about 1,5 dl of beef mixture onto crisp hot corn5.
tortillas.
For serving pour over a mixture of sour cream and6.
Mexican cheese and some fresh parsley.
Cut avocados in half. Remove seed. Scoop out avocado from the peel,1.
put in a mixing bowl. Using a fork, mash the avocado.
Add the chopped onion, cilantro, lime or lemon, salt and pepper and2.
mash some more. Chilli peppers vary individually in their hotness. So,
start with a half of one chilli pepper and add to the guacamole to your
desired degree of hotness.
Keep the tomatoes separate until ready to serve.3.
Cover with plastic wrap directly on the surface of the guacamole to4.
prevent oxidation from the air reaching it. Refrigerate until ready.
Just before serving, add the chopped tomato to the guacamole and mix.5.
Serve with Mexican taco’s.6.

14. Entertainment
Besides delicious food and excellent wines and drinks it would
be nice to offer additional entertainment to the guests. In our
Christmas event we had a pianist and a singer to entertain the
guests. They performed for about 20 minutes and after that
Christmas carols were played as background music. There were
also cultural presentations from different countries.

15. Fresh Basil Pesto
6 to 8 servings
Ingredients:
2 bundles of fresh basil leaves, only the leaves
2 Dl freshly grated Parmesan cheese
2 dl extra virgin olive oil
2 dl pine nuts
3 medium sized garlic cloves
Salt and freshly ground black pepper to taste
Preparation:
When the pesto is too dense, add more olive oil.
Serve with pasta, for example “penne”.
Combine the basil in with the nuts, pulse a few times in a food processor.1.
Add the garlic, pulse a few times more.2.
Slowly add the olive oil in a constant stream while the food processor is on.3.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated Parmesan cheese and pulse again until blended.4.
Add a pinch of salt and freshly ground black pepper to taste.5.

16. Decoration
Think about making a decoration plan based on the
budget. For a large space you need big and impressive
decoration. If there is too much room consider
screening off part of it. Besides the buffet and the
dining tables remember to decorate the entrance and
the toilets.
Safety
Make sure that nothing is blocking the emergency
exits. Take care of the security of the guests and fire
regulations as well.
Invitation
The guests should have an invitation three weeks
before an event. People who get a lot of invitations for
different events usually choose the ones which sound
the most interesting. Be sure that your invitation is
one of those!
If you need to know the number of guests and special
diets ask for response. Mark R.S.V.P (from French
“repondez s’il vous plait”) with last date of confirming
participation. Remember also to include the phone
number, an e-mail address or a link to an e-form. Be
prepared for the responses. Nowadays an e-form is an
easy way to take care of the guest list.

17. Baked Salmon
the Canadian Way
6 to 8 servings
Ingredients:
800 g salmon side
salt
pepper
thyme, dill or parsley
Cheese
Preparation:
Preheat oven to 200°C.1.
Season the fish with salt, pepper and fish spice.2.
Cover with cheese.3.
Bake for 25-30 minutes until done. Don’t4.
overcook so check frequently.

18. American Potato Cake with
Bacon and Mushrooms
30 servings for the amuse
Ingredients:
2,5 kg potato, clean and peeled
1 l cream
12 eggs
200 g bacon (thinly sliced)
250 g mushrooms
Salt to taste
Pepper to taste
300 g cheese
Preparation:
Preheat oven to 175°C.1.
Mix the eggs in a bowl. Then add the cream some pepper salt2.
and whisk again.
Slice the mushrooms and fry them shortly together with the3.
bacon until light brown.
Slice the potato’s in a food processor. Put the potatoes in a4.
baking pan of a size about 45 by 45 cm.
Mix the mushroom and bacon mixture with the potatoes.5.
Put the egg and cream mixture over the potatoes, mushroom6.
and bacon. If it’s right the potato mixture is completely
covered with the egg mixture.
Sprinkle the cheese over it and put it in the oven for about 357.
minutes until light brown.
Let the cake cool down and you can cut it in every form.8.

19. Paletschinken
8 to 10 servings
Ingredients:
2,5 dl all-purpose flour
2 eggs
1,3 dl water
1,3 dl milk
1/4 tsp salt
2 tbsp butter, melted
Preparation:
Serve hot with vanilla sauce.
Whisk the eggs in a large mixing bowl.1.
Add in the milk and water, mixing to combine.2.
Add gradually the flour, salt and melted butter; beat until3.
smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.4.
Pour or scoop the batter onto the griddle, using approximately
1 tablespoon for each crepe. Tilt the pan with a circular motion
so that the batter coats the surface evenly. Cook the crepe for
about 2 minutes, until the bottom is light brown. Loosen with a
spatula, turn and cook the other side.

21. Event arrangements require a lot of planning and preparations. Here
is a check list from our Christmas event.
Check List of an Event
PROJECT MANAGEMENT
Timetable
Responsibilities
LEADERSHIP
Organization of staff
Briefing
FINANCE
Budget
MARKET & PROMOTION
Invitation
Thank You -note
Sponsorship
FACILITIES
Guidance
Parking
Furniture
Checkroom
Toilets
Electricity
Sound system
Light
DECORATION
Lobby
Buffet tables
Standing tables
Entrance
Toilets
Working clothes
ENTERTAINMENT
Band
Background music
Other presentations
FOOD & SERVICE
Menu
Recipes
Drinks
Special diets
SAFETY & SECURITY
Emergency exit
Fire regulations
Security

22. Enjoy!