Exodus Travels Limited - A taste of adventure: a collection of recipes from around the world

If youre an adventurer with an appetite, then this isthe cookbook for you! Collated by the adventureholiday experts at Exodus Travels, A Taste of Adventureis a collection of globetrotting gastronomy to help yourecreate your travels at home. These recipes are from allover the world, shared by award-winning local leaders,our staff from adventure HQ and most importantly, ourcustomers. With these recipes, youll have the wholeworld at your fingertips.

It is all about adventure. That is what Exodus was founded upon and what the company is still all about. Discovering countries, cultures, environments, cities, mountain ranges, deserts, coasts and jungles; exploring this amazing planet we all live on. This means delving into local traditions, cultures, cuisine, lifestyles anything that contributes to its unique identity.

Exodus started life on 4 February 1974 when two friends got together to provide an overland truck to travel to the Minaret of Jam, deep in the heart of the Hindu Kush, the most inaccessible of the worlds great monuments.

This sense of adventure is still with them today, helping customers to reach some incredible destinations throughout the world.

The Exodus cookbook has been an idea floated by both customers and the team at Exodus HQ for many years. Were very pleased now to have made that idea a reality, but we couldnt have done it without all our wonderful contributors

First and foremost, wed like to say a massive thank you to the customers who contributed their favourite recipes, stories from their travels, and of course, time. And to those who wrote back just to encourage us to do it, and said you were looking forward to seeing the result. Your responses made it possible.

Wed particularly like to send a heartfelt thank you to Mr & Mrs Murphy, Linda Hill, Jill Burns, Alison Jarvis, Gaby Naylor, Gyan Fernando, Carol and Derek Darke of Go Spice, Jasmin Roman, and Caroline Flatley thank you so much for sharing your knowledge with us.

We would also like to take this chance to thank our knowledgeable and passionate leaders and partners all around the world. Without you, our trips would not be the same, and nor would this cookbook. Were especially grateful to Austrian tour leader Bob Mason, the Acampora brothers from Hotel Due Torri in Italy, Exodus local partners Mark and Carey Faulkner in Chamonix, all at Cortijo Rosario in Spain; Vietnamese leader Phuong Tran, and Gary Cohen our local partner in Peru for your knowledge, time and recipes. Youve helped bring this cookbook alive.

We would also like to thank those at Exodus HQ who were able to spare their time to tell us their own travel tales and recipe recollections. Thank you to: Gina Eckersley, Louis Millington, Marta Marinelli, Dan Jackson, Jae Hopkins, Gina Lawrence, Andy Gibbins, Tom Harari, Jack Gamble, Elise Wortley, Tim Fearn, Emma Garrick, Jenny Cox and Adam Roberts. And an extra special thank you to Laura Frost and Emma King your creativity, time and dedication brought this project to life.

To all our customers whether youve contributed to this book, or not you inspire us. Thank you for trusting us to take you around the world. Thats what keeps us going, keeps us striving to create the best adventure holidays on the planet.

Last but not least, wed like to thank you for reading this cookbook. We hope that the recipes inside its pages help to bring back memories or enable you to make new ones, whether its by cooking with friends and family, or by inspiring you to travel and delve into a new culture, and of course, cuisine. Because really, thats what its all about.

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EVAPI WITH AJVAR
flatbreads filled with grilled meat & red pepper sauce

BRESKVICE
little peach cakes

KNEDLIKY
bread dumplings

BRYNDZOV HALUKY
potato dumplings with bryndza cheese & bacon

BYREK MI SPINAQ
Albanian spinach pie

MOHNKUCHEN
poppy seed cake

KJTSPA
Icelandic lamb soup

TIRAMISU
coffee-flavoured dessert

CARNE DE PORCO ALENTEJANA
pork, Alentejo style

DIOTS DE SAVOIE
Diot sausages with lentils & cream

PAELLA
chicken & seafood rice dish

EUROPE BOSNIA AND HERZEGOVINA

PREPARE 45 minutes (plus chilling and cooling) COOKING about 40 minutes

Considered a national dish in Bosnia and Herzegovina, the evapi are made from minced meat, which can be beef or pork or a mix of the two, and flavoured with paprika and garlic. The meat mixture is then shaped into fat sausages which are cooked on a griddle until brown. They are served on flatbreads with ajvar, a flame-coloured roasted red pepper sauce, and topped with pickled peppers and soured cream. Prepare the evapi ahead of time and chill them in the fridge for several hours or overnight before cooking, so they have time to firm up.

EVAPI

250g lean minced beef

250g minced pork

2 cloves of garlic, peeled and crushed

1tsp smoked paprika

1 egg, beaten

1 slice of bread, made into crumbs

AJVAR

4 red peppers

1 aubergine

3 cloves of garlic, peeled and chopped

Juice of 1 lemon

2tbsp olive oil

Salt and freshly ground black pepper

TO SERVE

1 onion, peeled and very finely chopped

1tbsp finely chopped flat leaf parsley