88216 Wire-O Booklet by MM PRINT

Recipes from the World

NCC 2022

ทานให้อ ร่อ ยนะคะ

BUEN PROVECHO!

ДОБЪР АПЕТИТ

Genieße dein Essen

ENJOY YOUR MEAL

Smaklig måltid!!!

‫ﺑﺎﻟﻬﻨﺎ و اﻟﺸﻔﺎ‬ Ka pai to kai DISFRUTEN

Смачного! SMACZNEGO!

‫ﻋﻮاﻓﻲ ﻋﲆ ﻗﻠﻮﺑﻜﻢ‬

আনে র সােথ উপেভাগ ক ন! REGALEZ-VOUS

ENJOY YOUR FOOD

QUE LO DISFRUTEN! BHAKSANAM ASVADIKKUKA!!

Velbekomme

‫בתאבון‬ BeTehavon

APROVEITE

එ න අ� රස

�

Enjoy your cake!

⻝事をお楽しみ下さい Καλή επιτυχία!

Buon Appetito HAPPY HOLIDAYS!

Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together. GUY FIERI

Page

Cou ntry

Argentina - Alfajorcitos - Germana

2 3

Argentina - Carbonada - Germana Australia - Sausage Rolls - Jenn

Australia - Aussie Mini Beef Pies - Jenn

Australia - Lamingtons - Jenn

6 7

Bangladesh - Tuna Kebab - Chomon Ara Bangladesh - Powdered Milk Cake - Chomon Ara

Brazil - Brigadeiros - Daniele

Bulgaria - Mussaka - Tony

10 11

Bulgaria - Potato Balls - Tony Bulgaria - Banitsa - Tony

Chile - Ceviche - Maca

13 14 15

Chile - Pebre - Maca Chile - Salmon with Rosemary Potatoes - Maca

16 17 18 19 20 21 22 23 24

Colombia - Coconut Shrimp Soup - Dunella Ecuador - Shrimp Ceviche - Martha Egypt - Egyptian Vegan Moussaka - Menna France - Gougères - Claire France - Chocolate Mousse - Claire France - Madeleines - Claire France - Orange Wine - Claire Germany - Doppekoche - Stephi Germany - Rote Grütze - Stephi Greece - Tzatziki Sauce - Maria Greece - Greek Pastitsio - Maria

25 26

Greece - Vegetables and Turkey or Ham Cheesepie - Maria

27 28

Greece - Yoghurt Lemon Tart - Maria India - Butter Chicken - Deepthi

29 30 31 32 33 34 35 36 37 38 39 40 41 42

Indonesia - Chicken Satay with Peanut Sauce Indonesia - Indonesian Fried Noodles (Mie Goreng) Israel - Quinoa and black lentils salad - Limor Israel - Dafna´s mom Tahini cookies - Limor Italy - Pesto - Graciana Jamaica - Ackee and Saltfish - Brian Japan - Tempura - Hijiri Japan - Cake Rolls - Hijiri Lebanon - Fattoush - Syrine Lithuania - Herring in the "bed" - Tadas Lithuania - Lazy cake - Tadas Lithuania - Chicken breast with cream spinach - Tadas Lithuania - Cauliflower porridge - Tadas Mexico - Pozole - Blanca

INDEX

Page

Cou ntry

Norway - Fish soup - Sarah

44 45

Norway - Oat Bread - Sarah Norway - Kransekake - Sarah

New Zealand - Five Seed Crackers - Jackie

New Zealand - Ika Mata - Raw Fish - Jackie

48 49

New Zealand - ANZAC Biscuits - Jackie New Zealand - Pavlova - Jackie

Pakistan - Chicken Tikka Handi - Yasmeen

51 52

Pakistan - Crispy Fried Potato Balls - Yasmeen Pakistan - Mint Yogurt Sauce - Yasmeen

Pakistan - Zarda - Yasmeen

Poland - Carrot Cake - Lena Romania - Cozonac (sweet bread) - Coca

55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86

Romania - Homemade Crackers - Coca Romania - Walnut-Coconut Cake - Coca South Korea - Seafood green onion pancake - Eunkyong Spain - Salmon Pudding - Mariquiña Spain - Broccoli Salad - Mariquiña Spain - Tarta Santiago - Mariquiña Sri Lanka - Milk Toffee - Harsha Sweden - Swedish meatballs - Sabrina Sweden - Aubergine / Eggplant with mozzarella and tomato - Sabrina Sweden - Apple crumble pie - Sabrina Taiwan - Dumplings - Wanju Thailand - Stir-fried chicken with cashew nuts - Praewa Thailand - Khanom Mor Gaeng (Coconut milk-based custard) - Praewa UAE - Bzar (Emirate Spice mix) - Kafia UAE - Machbous Rubyan (Rice with shrimps) - Kafia UAE - Emirate Qahwa - Kafia UAE - Legeimat (mini doughnut) - Kafia Ukrania - Ukrainian thin pancakes “NALISNIKI” - Stacie Ukrania - Pampushki - Ukranian Garlic Bread - Stacie Ukrania - Poppy seed rolls with walnuts and raisins - Stacie United Kingdom - Victoria Sponge - Lisa USA - Caramelized Bacon - April USA - Freezer Cole Slaw - April USA - St Louis Gooey Butter Cake - April USA - Hot Spiced Apple Cider - April USA - Fried Plantain - Emily USA - Potato Latkes - Emily USA - Kugel - Emily USA - Hearts of Palm “Crab” Cakes - Marnie USA - Peanut Butter Oat Protein Bites - Marnie Cooking Tips - Measurements & Conversions

INDEX

Argentina DISH TYPE Snack

Alfajorcitos by Germana

SERVINGS 42 pieces

INGREDIENTS 100 g. Cornstarch 100 g. Flour 100 g. Butter 2 eggs 100 g. Powdered sugar Lemon zest (to taste) Pinch of salt 1 tsp. Vanilla essence 10 g. Baking powder 0.5 kg. Dulce de leche* Grated coconut

YOU WILL NEED… Large bowl Cookie sheet *The dulce de leche is an Argentinian 'syrup'; if you can't find it, you may find lait caramel in the supermarket as a replacement)

INSTRUCTIONS With a mixer, whip the butter and the powdered sugar. Add the eggs, the vanilla and the lemon zest. Add the cornstarch, the flour, the baking powder and a pinch of salt. Bind all together. Knead but not too much! Put the dough in the cold between 30 minutes and 1 hour. Then stretch it and cut it in small circles. As a reference for the size of the circles: I generally use a shot glass to cut the dough in circles. You can make them bigger, of course. Just make the circles the size of something that you would eat as a cookie. Bake the circles at 180ºC in a preheated oven for 5 to 8 minutes or until they start to turn to a golden color (they shouldn’t be golden). Grab two circles, add dulce de leche in the middle of these two and cover the borders with grated coconut.

DISFRUTEN

Argentina DISH TYPE Soup

SERVINGS

Carbonada In Kabocha Squash

by Germana

INGREDIENTS 1.5 kg. of Roast Beef Salt Pepper Olive oil 2 garlic gloves 2 onions 2 carrots 1 red pepper 1 Green pepper 1/2 cup of red wine 1 cup of tomate sauce 3 corns 1 tsp. Spicy paprika 1 tsp. Ground garlic Butternut pumpkin (as much as you like)

YOU WILL NEED… Large sauce pan *How to cook the kabocha squash: If the pumpkin is big, cut it in halves. If it’s a small one, cut a circle in the top of it. Take the seeds out of the pumpkin, the pumpkin will be used as a container (a bowl) so it should be “empty” when you put it in the oven. Then place the pumpkin in Kabocha Pumpkin the oven for an hour and a half, cook over low heat. When it’s ready, season it with a bit of salt and pepper.

INSTRUCTIONS Cut the roast beef into cubes and add olive oil and salt to it (as taste). Cook in a hot pot. Wait until the meat is getting color and mix it. Add the two onions chopped in brunoise. Then add the carrots (cut in slices), the red and the green pepper (cut in small pieces), the garlic gloves (cut in small pieces) and the corns cut in 3 pieces (1 cut in three). Then season with ground chili and spicy paprika. Add the pumpkin (cut in cubes). Add the red wine. Finally, add the tomado sauce. Cook between an hour and a half and two hours. Important: check that the mixture always has some liquid (you can add more tomato sauce, red wine or even some water). When it’s ready, place the mixture in the inside of a previously cooked kabocha squash*, add a bit of parsley on top. Finally, when the mixture of the carbonada is ready, you place it into the kabocha bowl.

DISFRUTEN

Australia DISH TYPE

Sausage Rolls by Jenn

Appetizer

SERVINGS 20 pieces

INGREDIENTS for the filling: 1/2 tbsp. olive oil 2 cloves garlic, minced 1 brown onion, small, finely chopped 1 celery stalk , finely chopped 150 g. bacon , finely minced 2 tsp. fennel seeds, toasted (optional(1)) 500 g. pork mince (ground pork) (not lean) 3/4 cup panko, breadcrumbs(2) 1 egg 1/2 tsp. salt Black pepper for baking and serving: 2 1/2 sheets puff pastry, thawed then each cut into half(3) 1 egg , lightly whisked Ketchup / tomato sauce

YOU WILL NEED… Frying pan Bowl Food brush

2 Baking trays Parchment paper

(1) Toasted fennel seeds (optional) - heat small fry pan over medium heat. Add fennel. Shake pan and toast for 1 - 2 minutes, until you can smell the fragrance of the fennel seeds. (2) Panko breadcrumbs are Japanese breadcrumbs which are larger than normal ones. For crumbed/breaded things, it makes them even crunchier. For fillings, they make the filling less dense, more moist. You can find them in the Asian section of most supermarkets in Australia nowadays (see here for Woolworths) and even alongside normal breadcrumbs. You can substitute for normal breadcrumbs, but reduce the quantity to 1/2 cup otherwise the filling won't be as moist. 3

(3) Puff pastry in Australia comes in sheets that are 25 x 25cm / 10 x 10" squares. Cut them in half so you have five 25 x 12.5cm / 10 x 5" rectangles.

INSTRUCTIONS Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon. Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes. Add remaining filling ingredients into the bowl. Use your hands to mix well. Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge. Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps. Brush edge of pastry with egg. Then roll up, finishing with the seam side down. Roll up, sealing on the edge with egg wash on it . If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut) to cook: Preheat oven to 180ºC. Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg. Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it's easy to tell from texture that it's cooked) Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!

Enjoy your food!

Australia DISH TYPE Appetizer / Main Dish

SERVINGS 16 pieces

INGREDIENTS for the filling: 3 tbsp. olive oil 1.5kg chuck steak, cut into 1cm cubes (or other beef cut suitable for slow cooking) 2 onions, peeled and diced (brown, yellow or white) 3 garlic cloves , minced 2 tbsp tomato paste 4 cups beef stock/broth 1 cup red wine (anything dry and dark, not light like pinot noir) 2 dried bay leaves (or 3 fresh) 1 1/2 tsp. salt , plus more to taste 2 tsp. black pepper 3 tbsp. cornstarch (cornflour) 4 tbsp. water for the pastry: 1 egg yolk , lightly beaten (or 1 whole egg, for a slightly less dark golden finish) 4 sheets frozen shortcrust pastry (25cm x 25cm) thawed 3-4 sheets frozen puff pastry (25cm x 25cm) thawed to serve: Tomato Sauce / Tomato Ketchup

YOU WILL NEED… Large pot 8 cm. diameter pie tins Wire rack These freeze well after baking. You can reheat them from frozen, or thaw them first.

"Classic Aussie meat pies – in mini form made in muffin tins!"

Aussie Mini Beef Pies by Jenn INSTRUCTIONS Place 1 tbsp. of oil in a large heavy based pot over high heat. Add half the beef and sear until the outside is lightly browned. Remove from the pot into a bowl and repeat with remaining beef. Lower the heat to medium high and add the remaining olive oil. Add the onion and garlic and sauté until the onion is translucent - around 5 min. Return the beef to the pot along with all other Filling ingredients other than the cornstarch and water. Mix to combine. The liquid should be just enough to cover most of the beef but there should be a bit protruding through the surface. Bring to a simmer, then lower the heat to low/ medium low so it is bubbling very gently. Leave to cook for 50-60 min., stirring occasionally, or until the beef is very tender. Because the beef is cut so small, it shouldn't take much longer than 1 hour. If the liquid evaporates too quickly, just add a bit more water. When the beef is ready (or almost ready), mix the cornstarch and water together then pour it into the pot. Mix through and allow to cook for 5 minutes to thicken the sauce. Adjust salt to taste. Remove pot from the stove and set aside to cool. The sauce will thicken more when it cools. assemble the pies: Preheat oven to 180ºC Spray 16 holes of pie tins (8cm diameter across top). I made half in muffin tins and half in pie tins. Cut the pastry base out of the shortcrust pastry using a 10 cm. round cutter. This fits both the pie and muffin tins. Press the rounds into the tins and fill to the brim with the filling. Cut the pie tops out of the puff pastry using a 8 cm. round cutter. Place the lids on top of the filling, gently pressing to try to join the top with the casing. Pearce the lids 3 or 4 times with a small knife. Brush with egg wash. Bake for 20 to 25 minutes until dark golden brown (or deep golden brown if you used a whole egg for the wash). Allow to rest for a few minutes before turning out onto a wire rack. Serve very warm with tomato sauce (tomato ketchup).

Enjoy your food!

Australia DISH TYPE

Lamingtons by Jenn

Baked-goods

SERVINGS 15 pieces

INGREDIENTS for Butter Sponge: 125 g. unsalted butter, softened 1 cup caster sugar 1/2 tsp. vanilla extract 3 eggs, room temperature 260 g. flour, all purpose, sifted 3.5 tsp. baking powder 1/2 cup milk (low or full fat) for the icing: 4 cups powder sugar, sifted 1/3 cup cocoa powder 1 tbsp. unsalted butter 150ml boiling water for coating: 3 - 4 cup coconut flakes

YOU WILL NEED… Sifter 20cm. x 30cm. cake pan Parchment paper Electric mixer Wire rack Heat proof bowl (1) Chocolate icing needs to be thick enough so the coconut will stick, but thin enough so the cake can be easily rolled in it. (2) It thickens as it cools, making it harder to work with. If this happens, just microwave for 20 seconds to loosen it up (or set it over a saucepan with boiling water).

There is no cake more Australian than Lamingtons! 5

INSTRUCTIONS the Butter Sponge Preheat oven to 180ºC (or fan forced 160ºC). Sift flour and baking powder together. Grease a 20cm. x 30cm. cake pan. Line with parchment paper, leaving an overhang on all sides (to make it easy to remove). Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled. Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk. Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean. Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely. Prepare cake to coat: Cut cake into 15 squares or 18 rectangles. Freeze for 1 to 1.5 hours. (1) for the icing: Combine the icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery (2) for coating: Place coconut in a shallow bowl. Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray. Repeat with remaining sponges. Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!

Enjoy your food!

Bangladesh DISH TYPE Main Dish

Tuna Kebab by Chomon Ara

SERVINGS 30

INGREDIENTS 2 tin (each of about 142 gm) of Tuna (Chunk light or any tinned tuna fish) 4 Potatoes (medium size) 1 Onion (medium size, minced cut) 2 tbsp. Fried Onion Coriander/Mint to taste (minced cut, can use either leaf or both) Salt to taste 1 tsp. Black Pepper (crushed) 1 tsp. Lemon Juice Smal size of Lemon zest 1 small Green Chili (Crushed red pepper may also be used instead) 1/2 tsp. Sugar 1 tsp. Ginger and garlic paste Oil (Vegetable, Corn, Canola or Extra Virgin Oil) Bread Crum – enough for covering the kebab 2 Eggs 5 tbsp. Butter

YOU WILL NEED… Large sauce pan

INSTRUCTIONS Boil the potatoes and mash them. Put the butter on a pan and sauté the minced cut onion in medium heat. Add ginger and garlic paste, green chili/crushed red pepper and stir it. Mix tuna, salt and sugar and stir it for about 3 minutes. Add mashed potatoes and stir it for another about 5 minutes. Then put the mixture on a plate and let it cool for a while. Then mix fried onion, black pepper, lemon juice, lemon zest and coriander/mint leaf. Mix it well. Take small amount of above mixture to make oval/round shaped cakes. It should not be too big or too thick sized. Take two eggs in a small bowl. Add black pepper (1/4 tsp.), salt and red chili powder (red chili powder may be omitted if do not like hot) and stir it well. Heat up oil in a pan until hot. Dip each tuna cake into the egg mixture, then cover it with bread crumbs and fry them in the oil until golden brown. Make sure to keep the heat at medium level so that the cake is cooked well inside and out. Eat the tuna cake with fried rice, biriyani or the cake alone.

আনে র সােথ উপেভাগ ক ন!

Bangladesh DISH TYPE Dessert

Powdered Milk Cake by Chomon Ara

SERVINGS 16

INGREDIENTS 1 cup milk powder ¾ cup sugar ¾ cup oil and butter mixed 1 tsp. vanilla essence 1 tsp. baking powder Pinch of salt 4 eggs

YOU WILL NEED… Bowl Sauce pan Baking dish

INSTRUCTIONS Whisk eggs and sugar in a bowl. Add baking powder, salt and vanilla and whisk again. In a saucepan, heat milk powder and oil+butter mixture. Constantly stir until the mixture turns golden brown. Turn off the heat and stir every few seconds so that it does not burn. Add it to the egg mixture and whisk together. Pour into baking dish and microwave for 5 minutes. If it is not cooked properly after cooling, microwave it for around 1 more minute. Once done, sprinkle some powdered milk over the cake. Cut into pieces and serve.

আনে র সােথ উপেভাগ ক ন! 7

Brazil DISH TYPE Snack

Brigadeiros by Daniele

SERVINGS 8

INGREDIENTS 1 tbsp. of butter 400 ml. sweetened condensed milk ¼ cup cocoa powder 1 cup chocolate sprinkle, as needed

YOU WILL NEED… Pot Spatula

You can prepare it on the microwave also. Put everything together, mix everything and put in a microwave for three minutes. Than take it back, mix everything up again and put it back on the microwave for another three minutes. And it is done!!

INSTRUCTIONS In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through. Pour onto a greased plate, then chill for 1 hour. Shape and roll the chilled mixture into balls. Roll the balls in chocolate sprinkles.

APROVEITE

Bulgaria DISH TYPE Main Dish

Mussaka by Tony

SERVINGS 6-8

INGREDIENTS 500 g. ground beef 500 g. ground pork 1 kg. potatoes, peeled and cut into small cubes 1/2 cup of vegetable oil 1 big onion, finely chopped 400 g. of canned tomatoes 1 tsp. black pepper 2 tbsp. sweet paprika 1 tsp. dried savory Salt as per your taste Parsley (optional) for the topping: 2 egg yolks 2 cups plain yogurt 1/4 cup all - purpose flour 1 tsp. baking soda

YOU WILL NEED… Large pot Large baking pan

INSTRUCTIONS Heat a large pot over medium heat. Add vegetable oil and the ground meet (beef+pork). Stir well and cook until brown and crumble, approx. 10 min. Add onion, finely chopped, mix and add all potatoes, peeled and cut into small cubes. Stir and add all spices (paprika, black pepper, savory and salt). Add 2-3 cups of water, or more in the pot in way to cover the top of the potatoes. Mix well and add the tomatoes. Cook around 10 min. Meanwhile preheat the oven to 200ºC. Transfer whole mixture from the pot to a large baking pan. Bake Mussaka approx. 40-50 min. or until water is absorbed by the potatoes and they are fully cooked. Meanwhile (during the baking), prepare the topping. Mix all ingredients (yolks, yogurt, flour and baking soda) in a bowl, until it turns into spreadable mixture. Remove baking dish from the oven and pour the topping over it. Return Mussaka to the oven and cook until the top is golden brown about 15 min. Serve each portion with 1-2 tablespoon yogurt. *Remark: Mussaka can be made with chicken meat.

ДОБЪР АПЕТИТ

Bulgaria DISH TYPE Main Dish

Potato Balls by Tony

SERVINGS 6-8 portions

INGREDIENTS 1 kg. potatoes 3 eggs 1 onion Dill ( or dried savory is optional) 1/2 tsp. black pepper Salt as per your taste 200 g. Feta cheese Vegetable oil for the dip: 2 tbsp. plain yogurt 1 tbsp. mayonaise Garlic as per your taste

YOU WILL NEED… Large pot Frying pan

INSTRUCTIONS In a large pot boil whole potatoes, unpeeled and uncut. Let them cold. Peel the potatoes and shred them (smashed optional). Add eggs, salt, dill and shredded onion. Mix very well by hands. Finaly, add the crumbled cheese and mix gently. Leave the mixture about 1 hour. With grease hands make the balls each ball has to be rolled into flour. Heat vegetable oil in a frying pan and fry the potatoes balls until golden brown on each side. Once done, putt the balls over kitchen towels just to remove the oil, if any. Serve with yogurt dip.

ДОБЪР АПЕТИТ

Bulgaria DISH TYPE Breakfast / Appetizer

Banitsa by Tony

SERVINGS 6-8 portions / 20 bites

INGREDIENTS 500 g. Phyllo dough sheets 3 eggs 1 cup or 250-300 g. plain yogurt 1 tsp. baking soda powder 1/2 cup vegetable oil 1 tbsp. flour 300 g. Feta Cheese crumbled Vegetable oil to grease pan Butter

YOU WILL NEED… Large bowl 20 x 5cm. Round cake pan

INSTRUCTIONS Mix all ingredients, except phyllo dough, in a large bowl. Grease pan with a thin layer of oil. In a cake pan, first, put 2 layers of phyllo dough sheets. Then, put a layer of the mixed ingredients over them. Do more layers until the mix is finished. The top layer must be one phyllo dough sheet. Cut Banitsa into square pieces Then add some small pieces of butter over it. Set the oven to 200°C/220°C and bake Banitsa for approx. 40 minutes or until golden-brown color. When Banitsa is done, keep it covered for a few minutes with a kitchen towel for it to stay warm and soft. Before serving, take the Banitsa out of the pan and cut into squares.

ДОБЪР АПЕТИТ

Chile DISH TYPE Entrée

Salmon Ceviche by Maca

SERVINGS 8

INGREDIENTS 500 g. salmon Fresh lemon juice (4-5 lemons) 1 red onion 2 peppers (different colors) 1 cup cilantro leaves Salt Pepper 50 ml. Olive oil

YOU WILL NEED… Large bowl

INSTRUCTIONS Remove salmon skin. Cut salmon into small cubes (smaller than 1 cm), and put in bowl. Add lemon juice until fish is covered. Refrigerate for 4-6 hours. Then, finely chop onion, peppers and cilantro. Add chopped vegetables, olive oil, salt and pepper. Mix well, and refrigerate for another 30 minutes. You can add chopped hot peppers if you want to make it spicy. Salmon can be replaced with white firm fish, like corvina, tilapia, sole or bass.

QUE LO DISFRUTEN!

Chile DISH TYPE Dip / Condiment

Pebre by Eddie

SERVINGS 10

INGREDIENTS 1 cup of cilantro 1/2 red onion 2 tomatoes 1 tbsp. lemon juice 1 tbsp. olive oil 3 drops of vinegar 1 tsp. of salt

YOU WILL NEED… Bowl

INSTRUCTIONS Remove stems from cilantro Cut cilantro and onions in very small pieces Cut tomatoes in small squares, remove gel and seeds Mix cut vegetables in a bowl with rest of ingredients Cover and refrigerate for at least 2 hours before serving *You can add chopped hot peppers if you want to make it spicy.

QUE LO DISFRUTEN!

Chile DISH TYPE Main Course

SERVINGS

Salmon with Rosemary Potatoes by Maca

INGREDIENTS for the potatoes: 12 Red potatoes Olive oil Rosemary (fresh or dried) Salt and Pepper for the salmon: 1 kg. of salmon Olive oil Salt (preferably coarse sea salt) Dried dill weed 8 tsp. butter

YOU WILL NEED… Large pot strainer cooking sheet Baking dish

INSTRUCTIONS for the potatoes: Cut potatoes in cubes. Place potatoes in a large pot. Cover with water. Bring to a boil over high heat. Turn the heat off after the first boil. Drain potatoes with a strainer. On a baking sheet place the potatoes in one layer, add a generous amounts of olive oil and sprinkle with rosemary, salt and pepper. Turn on oven grill, and place baking sheet in oven. When potatoes get a golden color, turn them over to the uncooked side. Once this side reaches the same golden color, remove from the oven. for the salmon: Preheat oven to 180ºC. Remove skin from salmon. Cut salmon into 8 portions. Add olive oil to baking dish. Put salmon pieces in baking dish, turning them in the oil, so all sides get oiled. Add salt to taste. Sprinkle will dill weed. Cut butter into 8 equal pieces, and place them on top of each salmon portion. Cook in oven for 15 minutes.

QUE LO DISFRUTEN!

Colombia DISH TYPE Soup

Coconut Shrimp Soup by Dunella

SERVINGS 8

INGREDIENTS 1 can of coconut milk ½ cup of white wine 1 big white onion 2 scallion stalk 85 gr. of tomato paste 3 cloves of garlic 1 celery stalk 1 pepper 450 g. of shrimp 450 g. of white fish 3 potatoes 40 g. of chopped cilantro Oregano, salt an pepper to taste ½ cup of heavy cream

YOU WILL NEED… Sauce pans

INSTRUCTIONS Cook the potatoes separately, in another pot. Cook half the white fish with little water. In the pot where you will prepare the recipe, I fry the white onion, the garlic, the scallion, the celery and the pepper, all finely chopped. When the potatoes are already cooked, mash them and set aside. When the onion is transparent, add the tomato paste, mix and add salt, pepper. Then, reserve a portion of the sauce in a separate cup, to what we have in our pot we add the other half of the white fish. On the side, the cooked fish is blended with a little of the water in which it was cooked, the sauce that we set aside in the cup, the mashed potato and we add the coconut milk little by little, we reserve that, and put the shrimp on the pot. Then add what we had blended, add the white wine, cilantro, and finally the milk cream. When serving, decorate with more cilantro

BUEN PROVECHO

Ecuador DISH TYPE Entrée

Shrimp Ceviche by Martha

SERVINGS 8

INGREDIENTS 1 kg. shrimps, shelled & deveined 2 sliced onions juice of 4 small lemons juice of 2 oranges 6 mashed or grated tomatoes 1/4 cup oil Chopped cilantro to taste 1 tsp. oregano a pinch of cumin 2 cloves of garlic salt to taste

YOU WILL NEED… Large bowl Sauce pan

INSTRUCTIONS Put the shrimp on a pan and bring them to boil for 3-5 minutes, on a half a cup of water, salt and onion. Drain the shrimps, let them cool and peel them. Reserve the shrimp broth. Wash the onion with water and salt. Dress the onions with a little bit of lemon juice and salt. Mix the orange juice, lemon juice, a couple of spoons of the shrimp broth, mashed tomatoes and oil. Add the shrimps, onions, and cilantro. Add salt to taste.

BUEN PROVECHO

Egypt DISH TYPE Main Dish

SERVINGS 4

Egyptian Vegan Moussaka by Menna

INGREDIENTS 1 kg. of eggplant 2 green pepper 5 Clove garlic 5 tomatoes ¼ cup vinegar Salt and Pepper Oil

YOU WILL NEED… Colander Frying pan Baking tray

INSTRUCTIONS Peel the eggplant and cut it into thick slices, sprinkle with salt and put in a colander to drain . Cut the peppers in half lengthwise and remove the seeds and white membrane. Heat the oil in a frying pan, dry the eggplant and fry in hot oil for 3 minutes on each side. Remove the eggplant from the oil and put it in a colander to drain. Put some oil in another frying pan over a high heat to brown the pepper pieces . When the pepper is removed from the heat, crush the garlic with a knife, then put it in the oil and fry for 3 minutes. Add tomatoes, vinegar, salt and pepper. Leave the mixture to boil over a low heat for two minutes. Add the eggplant and pepper to the skillet. Cover the pan and allow the mixture to boil gently over a low heat until the sauce becomes thick. Put the contents of the pan on a baking tray, and bake in the oven at 170°C for 10 minutes.

‫ﺑﺎﻟﻬﻨﺎ و اﻟﺸﻔﺎ‬

France DISH TYPE Appetizer

Gougères by Claire

SERVINGS 30 pieces

INGREDIENTS 150 ml. water 100 ml. of milk 100 g. of salted butter 150 g. of all-purpose flour (1 cup 1/4) 3 eggs 50 g. of shredded cheese

YOU WILL NEED… Bowl Sauce pan Baking sheet Pastry brush

INSTRUCTIONS Bake the water, the milk and the butter in a pan. When it’s warm, add the flour AT ONE TIME and mix. Continue to stir on the heat until the dough is compact. Let it cool. Add the eggs and mix. do the same with the shredded cheese. Preheat the oven at 180°C Make balls of 5 cm in diameter with the dough on baking sheet and brush them with beaten egg (or milk) Bake 20 minutes.

REGALEZ-VOUS 18

France DISH TYPE Desert

Chocolate Mousse by Claire

SERVINGS 8

INGREDIENTS 6 eggs 6 tbsp. sugar 270 g. chocolate 60 g. butter 150 g. whipping cream

YOU WILL NEED… Bowl Hand mixer Spatula

INSTRUCTIONS Separate egg yolks from egg whites. Mix egg yolks and 3 tbsp of sugar in a bowl. Melt the chocolate and the butter together. Add cream to the last mixture and when it is cool, add the first mixture. Beat the egg whites to snow and and the last 3 tbsp of sugar, it turn out into a soft meringue. Add the meringue into the chocolate mix and gently fold in using a spatula. Pour the mousse into serving bowls and place in the fridge to set for at least 2 hours.

REGALEZ-VOUS

France DISH TYPE Baked-goods

Madeleines by Claire

SERVINGS 35 pieces

INGREDIENTS 3 eggs 150g. melted butter 150 g. all-purpose flour 1 tsp. baking soda 150 g. sugar 140 g. almond flour 40 g. candied orange peel 2 tbsp. of orange blossom (or if you prefer, the zest and the juice of 1 mandarin)

YOU WILL NEED… Bowl

INSTRUCTIONS Mix all the ingredients Let it rest in the fridge 1 hour at least Preheat the oven at 270°C Fill the molds to 2/3 and bake 4 minutes Lower to 210°C for 6 minutes

Madeleine mold

REGALEZ-VOUS

France DISH TYPE Drinks

Orange wine by Claire

SERVINGS 7 bottles

INGREDIENTS 3 bitter oranges 3 oranges 500 ml of water of life (if you don’t have water of life, you can replace it with brandy, schnapps or vodka 1 kg. of sugar ( 5 cups) 5 lt. of rosé wine

YOU WILL NEED… Large bowl Mason jars

INSTRUCTIONS Cut the oranges in small pieces and let them macerate with the water of life and the sugar in a closed container during 2 weeks. Add rosé wine and let it macerate 2 more weeks. Filter and bottle. Let it rest at least 1 month before drinking! You can make the same recipe with lemons (instead of oranges) and white wine (instead of rosé wine).

REGALEZ-VOUS

Germany DISH TYPE Main Dish

Doppekoche by Stephi

SERVINGS 4-6

INGREDIENTS Butter to grease 200 g. bacon in cubes or Mettwurst 30 g. Oil 1.5 kg. potatoes in pieces 2 onions in pieces 2 eggs 2 tsp. salt 3/4 tsp. black pepper 1/4 tsp. nutmeg 1 bun soaked in water

YOU WILL NEED… Casserole 20x30x10 cm. Frying pan

Rhineland recipe, because my father in law comes from this region and is often eaten in our house.

INSTRUCTIONS Preheat the oven to 220ºC Grease a casserole. Fry bacon cubes with oil in the pan and set aside. Shredder 750 g. potatoes, 1 onion, 1 egg, 1 tsp. of salt, 1/2 tsp. black pepper and nutmeg in a pot (or Thermomix), (or kitchen Aid), (or what ever). Do it again with the second part (no more nutmeg!!!) Put all in the casserole with the bacon and mixed everything well together. When the oven is preheated, put the casserole in for 30 min, then reduce the heat to 200ºC and let it bake for another 30 min. Ready! Served it with applesauce and enjoy!

Genieße dein Essen

Germany DISH TYPE Dessert

Rote Grütze by Stephi

SERVINGS 4-6

INGREDIENTS 600 g. red berries 250 g. grape juice or 250 g. white wine 10 g. Rum (without also goes) 25 g. Starch 50 g. sugar

INSTRUCTIONS YOU WILL NEED… Sauce pan Bowl Typical North German Dessert

Put 300 g. berries, grape juice , rum, starch and sugar in a pot, chop it and then 10 min boil up. But the rest from the fruits in the pot, stir it under and pour it into a bowl. You can enjoy it in the wintertime lukewarm or in the summer cold out of the refrigerator. No matter what season : vanilla ice cream or vanilla sauce always tastes good with it. And it is perfect as topping for a cheesecake.

Genieße dein Essen 23

Greece DISH TYPE Sauce / Dip

Tzatziki Sauce by Maria

INGREDIENTS 300 g. strained full fat Greek yogurt 1 cucumber 1/3 clove(s) of garlic 3 tbsp. vinegar, of white wine 1/4 bunch dill, finely chopped 2 tbsp. of olive oil 1 pinch salt pepper to serve: Souvlaki pita breads or Pita bread crackers olive oil herbs, fresh

YOU WILL NEED… Large bowl Grater

INSTRUCTIONS Peel the cucumber and grate with a cheese grater, using the large blades. Put in a bowl. Add a pinch of salt and 1 tbsp. of white wine vinegar. Toss and set aside to release its liquid. In the meantime, combine the yogurt, 1/3 of a garlic clove (minced), 2 tbsp. white wine vinegar and 3 tbsp. of olive oil. Mix until combined. Mix until it is combined and creamy. Squeeze the cucumber with your hands to release any remaining liquid. Discard the liquid and add the cucumber to the yogurt mixture. Stir into mixture. Add pepper and adjust salt according to taste. Add some finely chopped dill and your sauce is ready. Refrigerate until needed. Serve it with some carrots, peppers, cucumber and Greek pita bread or pita bread crackers.

Καλή επιτυχία!

Greece DISH TYPE Main Dish

SERVINGS 12-14

INGREDIENTS for the ground meat 4 tbsp. olive oil 1 tbsp. granulated sugar 2 onions, finely chopped thyme, fresh 1 clove(s) of garlic, finely chopped 2 tbsp. tomato paste 750 g. ground beef 100 ml. red wine 400 g. canned tomatoes 1 tsp. cinnamon 2 beef bouillon cubes 2 bay leaves 1/2 bunch parsley for the béchamel sauce 100 g. butter 100 g. all-purpose flour 1 lt. milk salt pepper 1/2 tsp. nutmeg 100 g. gruyere cheese, grated 3 egg yolks for the pasta 300 g. bucatini pasta 2 eggs 200 g. feta cheese 1/2 bunch parsley, finely chopped 30 ml. olive oil thyme, finely chopped to assemble 50 g gruyere cheese, grated

YOU WILL NEED… Pot pans Baking pan

to assemble Preheat oven to 180ºC fan. Bring back the baking pan containing the pasta mixture. To the ground meat, add a ladleful of the béchamel sauce. Mix until completely incorporated. The béchamel sauce will make the ground meat mixture hold together better when serving. Spread the ground meat mixture over the pasta in the baking pan. Pour the remaining béchamel sauce over the ground meat. Last, sprinkle the reserved grated gruyere over the top. You can also add some small cubes of butter. Bake for 40 minutes or until the béchamel turns golden brown.

Greek Pastitsio by Maria INSTRUCTIONS for the ground meat: Place a pan over high heat. Add 2 tbsp. of olive oil, the finely chopped onions, the granulated sugar and finely chopped parsley. Sauté for 3-4 minutes, until the onions caramelize nicely. Add the garlic and continue to sauté. Add the tomato paste and sauté for at least 2 minutes. It is important to sauté the tomato paste to give it a more intense flavor. Add the ground meat. Break it up with a wooden spoon and brown for 4-5 minutes. At this point you may need to add another 2 tablespoons of olive oil. Add the wine and let the alcohol evaporate. Add the canned tomatoes, cinnamon, sugar, bouillon cubes and bay leaves. Turn the heat down to low and simmer for 10-20 minutes, until the sauce reduces and the ground meat is cooked. When ready, remove from heat. Discard the bay leaves and set aside until needed. for the béchamel sauce: Heat the butter in a pot over medium heat. As soon as it melts (do not let it burn), add the flour. Beat with a hand whisk and sauté the flour for a few minutes. Scrape down the sides of the pot to release any flour, so it doesn’t burn. Add the milk, in small batches, whisking continuously so that no lumps form in the mixture. The mixture will be quite thick at first. You need to be persistent and patient. As you add more and more of the milk, you will see how the béchamel sauce will start to become nice and creamy. When the béchamel sauce starts to thicken, you have to be very careful not to let it burn on the bottom. Whisk continuously to avoid this. When ready, remove from heat and add salt, pepper, nutmeg and all of the grated gruyere, apart from 1 tbsp. which will be added at the end of the recipe. To complete, add the 3 egg yolks and whisk to incorporate. Set aside until needed. for the pasta Add the pasta to a pot full of salted water. Boil 1-2 minutes less than the instructions on the box. They need to be al dente because they will cook further in the oven, so do not overcook. Brush a baking pan with olive oil. When the pasta is ready, drain and spread in the baking pan. Add the 2 eggs, lightly beaten, a generous amount of thyme, parsley and crumbled feta cheese. Season to taste and set aside until needed.

Καλή επιτυχία!

Greece DISH TYPE Main Dish

SERVINGS

Vegetables and Turkey or Ham Cheesepie by Maria

8-10

INGREDIENTS 5 Boiled Potatoes 2 Zucchinis 2 Onions 4 Eggs 3 Cups of Milk 1 1/2 cups All Purpose Flour ½ Cup Olive Oil or Vegetable Oil ½ Cup boiled Turkey or Ham 2 Cups Mixed Yellow Shredded Cheese 6 tbsp. Breadcrumbs 3 tbsp. Olive Oil or Vegetable Oil 2 tbsp. Mint finely chopped ½ tsp. Ground Sweet Paprika ½ tsp. Ground Turmeric Salt Pepper

YOU WILL NEED… Shredder Bowl Large oven pan

INSTRUCTIONS Peel and boil the potatoes, mash them. Let aside. Use a shredder (the side with the big holes) and shred the zucchini and the onions. Let aside. Use a bowl and stir the eggs with the milk. Add oil (½ cup), salt, pepper, paprika, turmeric and mint. Stir. Add flour, stir gently. Add the vegetables and turkey or ham. Stir gently. Let aside. Use a big oven pan, put three tablespoons of oil all over and add on top three tablespoons of breadcrumbs. Add the mixture. On top add three more tablespoons breadcrumbs. Cook in the oven for 30 minutes or until is brown on top at 180ºC. Let it cool down for 10 minutes. Serve warm.

Καλή επιτυχία!

Greece DISH TYPE Dessert

Yoghurt Lemon Tart by Maria

SERVINGS 8

INGREDIENTS 800 g. Greek yogurt 1 can of condensed milk zest and juice from 1 big lemon 300 g. vanilla biscuits or Graham Crackers 130 g. melted butter

YOU WILL NEED… Large bowl Cake pan

INSTRUCTIONS for the tart: Mash the biscuits/Graham Crackers until powdered. Add melted butter and place the pulp on a tart plate or pan. Squeeze the pulp down. for the cream: Mix yogurt, condensed milk zest and lemon juice in a bowl. Add cream on top of the tart. Cool in refrigerator for 2 hours before serving. Decorate at your discretion with fresh fruits, jam, whipped cream, or truffles.

Καλή επιτυχία! 27

India DISH TYPE

Main Course

Butter Chicken by Deepthi

SERVINGS 4-5

INGREDIENTS For the chicken

300 g. boneless chicken breast 1 tbsp. ginger garlic paste 1 tbsp. red chili powder Salt to taste Oil for the frying pan

For the gravy

500 g. roughly chopped tomatoes 100 g. roughly cut onions 1 tbsp. garlic paste 50 g. cashew 1 tsp. Kasoori Methi (dried fenugreek leaves) ½ tsp. garam masala 4 tbsp. sugar 2 tbsp. Kashmiri chilli powder 5 tbsp. butter 3 tbsp. heavy cream 2 tbsp. malt vinegar or 1.5 tbsp. white vinegar Salt to taste.

YOU WILL NEED… Bowl Frying pan Strainer Blender

This is probably one of the most popular Indian chicken recipes liked by all over the world. Best with rice, naan or with any savoury bread rolls.

INSTRUCTIONS Marinate the chicken with ginger-garlic paste, red chili powder, and salt to taste. Keep it aside for 15 to 20 minutes. Heat oil in a frying pan and fry the marinated chicken pieces until they turn slightly golden brown in color. Transfer the fried chicken pieces to a bowl. In the same pan add onion, a spoonful of butter and once the onions are cooked, add tomatoes and cashew nuts. Add some water and garlic paste, salt, vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15 to 20 minutes or until it’s cooked well. Churn the mixture into a fine puree. Strain it back into the same pan. Add butter, cream, fried chicken and Kasoori Methi, the dried fenugreek leaves and let it simmer for 5 to 7 minutes. Garnish it with cream and Kasoori Methi. Delicious BUTTER CHICKEN is ready to be served!

BHAKSANAM ASVADIKKUKA!!

Indonesia DISH TYPE

Main Course

INGREDIENTS

Chicken Satay with Peanut Sauce by James

Chicken thigh meat Kecap manis/Indonesian sweet soy sauce Oil for the Saus Kacang (spicy peanut sauce): Toasted/roasted peanut Candlenuts Red chilies. Use Fresno/cayenne chilies for a milder sauce, and birdeyechilies for a hotter sauce. Palm sugar, or substitute with dark brown sugar Salt Water

YOU WILL NEED…

Sauce pan Bamboo skewers*

Sate Ayam Madura Iconic Indonesian chicken satay complete with spicy peanut sauce dressing that just as good as those you find in Indonesia Sate ayam Madura is probably what comes to most people's mind when sate/satay is mentioned. Indonesia has a lot of sate/satay varieties, but this is the default when no other additional information is supplied.

*It is best if you can soak the bamboo skewers overnight before threading the meat and grilling. Soaked skewers are less prone to burning, especially if you decide to grill your satay in an oven. 29

INSTRUCTIONS Whether you are buying satay from street vendors or from a restaurant, your sate/satay will always be cooked with a charcoal grill. Of course, that is also the best way to prepare satay at home, especially during summer months when the weather is just perfect for some outdoor grilling. For any other time, you can grill satay indoor too, such as: with a grill pan on a stovetop under the broiler in an oven Regardless of grilling choice, here is what you need to do. Prepare the peanut sauce. Grind together peanuts, candlenuts, and chilies. Then transfer this to a saucepot along with the rest of sauce ingredients, and bring to a boil. Reduce heat to a simmer and cook until the sauce thickens. Set aside. Grill the satay. Marinate chicken with kecap manis, oil, and 150 g. of the peanut sauce for 30 minutes. Thread/skewer the marinated chicken with bamboo skewers. Then grill until chicken is cooked and slightly charred, baste with marinating sauce as needed. what do you serve with sate ayam? The grilled chicken satay is usually served immediately with the peanut sauce and its accompaniments. Some popular accompaniments for sate include: kecap manis fresh lime juice deep fried shallots (Indonesian: bawang goreng) The most popular choice of carb for sate is usually steam rice cake (lontong). You can also serve sate with steamed white rice.

ENJOY!

Indonesia DISH TYPE

Main Course

SERVINGS

Fried Noodles (Mie Goreng)

by James

INGREDIENTS 2 tbsp. oil 2 cloves garlic, minced 115 g. chicken meat, cut into small pieces 6 medium-sized shrimp, shelled and deveined 56 g. cabbage, shredded 170 g. bean sprouts, rinsed with cold water and roots removed (optional) 400 g. yellow egg noodles rinsed with cold water and drained 3 tbsp. nasi goreng paste 1 1/2 tbsp. kecap manis (Indonesian sweet soy sauce) 1/4 tsp. salt Tomato wedges, garnishing Chopped scallion, garnishing

YOU WILL NEED… Wok or Skillet Indonesian Fried Noodles (Mi Goreng) - delicious Indonesian noodles that are fried with chicken and shrimp and come with a little kick. Make it easy today!

INSTRUCTIONS Heat the oil in a wok or skillet over high heat. Add the minced garlic and stir-fry until aromatic, then add the chicken and shrimp. Stir continuously until they are half cooked. Add the cabbage, bean sprouts, and noodles into the wok or skillet and stir fry for about 10 seconds before adding Nasi Goreng Paste, kecap manis, and salt. Using the spatula to toss the noodles and all the ingredients back and forth until well combined, about 1 minute or until the noodles are cooked through. Dish out, garnish with chopped scallion and a couple of tomato wedges. Serve immediately.

ENJOY! 30

Israel DISH TYPE Salad

SERVINGS

Quinoa and black lentils salad by Limor

INGREDIENTS 1 cup quinoa (I like to mix white and red) 1/3 cup black lentils (if possible, pearl black lentils) 1 parsley bunch - chopped 1 small red onion - chopped Dried cranberries Slivered almonds for the sauce: Olive oil White wine vinegar Salt

YOU WILL NEED… Bowl

INSTRUCTIONS Wash the quinoa well, until you get clear water. Heat on the stove until it dries, and then add just a little bit less than 2 cups of boiled water and salt. Simmer for 15-20 minutes, until the quinoa is edible but not too mashed. In another pot, cook the lentils with 2 cups of water. Bring to boil and then simmer for 20 minutes, or until the lentils are soft (but not too soft). On a pan, toast the almonds with a drip of olive oil or butter. Wait to everything to cool. Mix everything together with the parsley, the red onion and the cranberries. Mix in a bowl or a small jar even proportion of olive oil and white wine vinegar and add salt. Taste it, the vinegar should be more dominant than the olive oil. Adjust it to your flavor. Pour the sauce on the salad and spread the almonds on top.

‫בתאבון‬ 31

BeTehavon

Israel DISH TYPE Snack

Dafna’s mom Tahini cookies by Limor

SERVINGS 30

INGREDIENTS 3 cups flour 2/3 cup sugar 3 bags of vanilla sugar (10g each) 200 g. cold butter 1 cup of tahini Hint of salt

INSTRUCTIONS YOU WILL NEED… Bowl Baking tray

Mix all ingredients (hand or mixer) until you get a solid dough. Chill ½ hour in the fridge. Heat the oven to 180ºC. Make walnut-size balls out of the dough. Place on a baking tray and press a little bit with the tip of the finger. Bake for 15-20 minutes.

‫בתאבון‬ BeTehavon 32

Italy Pesto

DISH TYPE

by Graciana

Dip

INGREDIENTS 70 g basil 3 tbsp. of parmesan cheese 1 clove of garlic 1/2 tsp. of salt 3 tsp. of pine nuts 1/2 cup of oil

YOU WILL NEED… Blender

INSTRUCTIONS

250 ml. airtight jar

Suggestions: You can try also the "fake pesto" , using Arugula or Parsley instead of basil. Instead of pine nuts you can also use almonds , better if not toasted and without skin. The pesto should be kept in the fridge. To prevent it from oxidizing, add a finger of olive oil to the surface

Remove the basil leaves from the stem. Wash them and dry them with a cloth. Put them in to the mixer. Then add parmesan, salt, pine nuts and the chopped garlic . As last add oil. Turn on the blender until a thick cream has formed. Then put the cream in to the jar.

How to eat pesto: On the pasta (1 little spoon for each dish), or on the bread. During the summer is amazing on fresh mozzarella.

Buon Appetito 33

Jamaica DISH TYPE Main dish

INGREDIENTS 225 g. salt cod 1-2 cans of ackee 2 tbsp. neutral oil, such as canola or vegetable 2 tbsp. diced yellow onion, from 1/4 onion 2 heaping tbsp. diced bell pepper, from 1/2 bell pepper 1/2 Scotch bonnet chile, stemmed, seeded, and minced 2 garlic cloves, minced 1 small tomato cored and diced 1 scallion thinly sliced 2 tbsp. fresh thyme leaves and tender stems, chopped One 18–20-ounce can ackee Kosher salt and freshly ground black pepper Sliced avocado, for serving

YOU WILL NEED… Small saucepan 12-inch skillet Make-Ahead and Storage Ackee and saltfish is best served immediately. The salt cod can be soaked, cooked, and flaked and stored in an airtight container in the refrigerator for up to one week. Prepared salt cod can also be frozen in an airtight container and kept in the freezer for up to three months.

Ackee and Saltfish by Brian

INSTRUCTIONS Rinse salt cod under cold running water until any salt on its surface is washed away. Transfer to a medium bowl and cover with fresh water. Soak at room temperature for 1 hour, or cover and refrigerate overnight. Drain salt cod, discard soaking water, transfer fish to a small saucepan, and cover with fresh water. Bring to a boil over medium-high heat, and cook until fish flakes easily when prodded with a fork, about 40 minutes. Taste, and if the cod is still too salty—it should have a similar salinity to bacon—drain and discard cooking water, return fish to saucepan, cover with a fresh change of water, and boil for an additional 20 minutes. Once the salt cod is cooked and seasoned to your liking, drain, and flake fish into 1/2- to 1inch pieces, discarding any bones and silvery membranes. Set aside. In a 12-inch skillet, heat oil over medium heat until shimmering. Add onion, bell pepper, Scotch bonnet, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the flaked salt cod and cook, stirring occasionally, until fish is heated through, about 5 minutes. Add tomato, scallion, and thyme, stir to combine, and cook until vegetables are tender and mixture is aromatic, about 5 minutes. Add ackee, stir gently to incorporate, taking care not to over-mix which can cause the ackee to become mushy, and cook until ackee is heated through, about 3 minutes. Season with salt and pepper to taste, and serve immediately with sliced avocado alongside.

Enjoy!

Japan DISH TYPE Side dish

Tempura by Hijiri

SERVINGS 2

INGREDIENTS 1 tbsp. mayonnaise or salad oil 4 Shrimps 2 Crabstick 1 eggplant 50 g. Pumpkin 2 Shiitake mushrooms (fresh) 2 cm. lotus root 2 sheets Green perilla leaves 50 g. Flour Water: 75ml Salad oil: as needed

YOU WILL NEED… Frying pan

INSTRUCTIONS Peel the shells off the shrimp, leaving the tails. Then, remove the back of the shrimp. Make 3 or 4 incisions on the belly side of the shrimp. Cut crab sticks into bite-size pieces. Cut eggplant into 5mm. pieces. Soak in water and drain. Remove the wadding and seeds from the pumpkin and cut into 5mm pieces. Remove stems from shiitake mushrooms and cut in half. Peel and slice lotus root into 5mm. wide rounds, soak in vinegar water and drain. Put mayonnaise or salad oil in a bowl, add water little by little, and mix well. When mixed, add flour and mix until a little flour remains. Dip shrimp, Crabstick, eggplant, pumpkin, lotus root and green onion in and deep fry in salad oil.

⻝事をお楽しみ下さい 35

Japan DISH TYPE Snack

Cake Rolls by Hijiri

SERVINGS 12

INGREDIENTS for the sponge Dough: 60 g. Light flour 4 medium eggs 60 g. Granulated sugar for the cream: 200 ml. Fresh cream (45% fat or more recommended) 20-30 g. Granulated sugar 1/2 tbsp. or more Vanilla bean (essence) Rum or Grand Marnier (if you don't have it): to taste

YOU WILL NEED… Baking dish Bowl Hand mixer For 1 square baking dish up to 27-28cm inner diameter

INSTRUCTIONS Bring eggs to room temperature. Preheat oven to 200ºC. Spread a baking sheet on a baking dish. Sift the light flour. Use a clean, dry bowl and a hand mixer. Put the eggs and sugar into the bowl and beat with a hand mixer on high speed mode for about 10 minutes until the mixture turns white. When the dough begins to feel heavier, turn the hand mixer to low speed mode and mix for 1 minute. Add light powder to the dough and mix evenly from the bottom until there is no powdery residue. Mix about 50 times. If you don't mix enough, the dough will be coarse and if you mix too much, it will be dense. Pour the dough into the baking dish and flatten it with a card. Drop the baking dish on the table with a thump to break up any large air bubbles, then place the baking dish in the preheated oven. Bake for 10 minutes, remove from oven and place on cake cooler. After baking, cover the entire surface of the cake with plastic wrap to prevent it from drying out and remove from heat. Add granulated sugar to cream. Cut the vanilla bean in half, shave and remove, and add to the cream, then whip thoroughly. Remove the plastic wrap. Spread a thin layer of cream over the entire sponge. When applying the cream, put more in the front than the half. After applying the cream, roll up the sponge from the front. When the roll is done, cut the ends and it is ready to serve. A chilled roll cake can be cut cleanly with a warm knife.

⻝事をお楽しみ下さい

Lebanon DISH TYPE Salad

Fattoush by Syrine

SERVINGS 6-8

INGREDIENTS 2 chopped cucumbers 1 Green pepper 2 Tomatoes 1 Iceberg lettuce 2 Cabbage leaves Kale greens slices 3 Radish 10 Persil leaves 3 Green onion for the dressing 2 tbsp. Olive oil 1 tbsp. Pomegranate molasses Juice of 2 Lemons 1 tbsp. Salt 1 tbsp. Sumac (if available) Pita bread ( fried 2 loaves )

YOU WILL NEED… Bowl

INSTRUCTIONS In a large bowl mix al the salad ingredients. In another bowl mis the dressing ingredients. An then mix all together. Serve with pita bread.

Enjoy

Lithuania DISH TYPE

Herring in the “bed” by Tadas

Dinner

SERVINGS 8

INGREDIENTS 1 pc. of Herring 2 Potatoes 1 pc. of Beets 1 Carrot 1 Onion 4 Eggs Vinegar: to taste Mayonnaise: to taste

YOU WILL NEED… Sauce pans Grater

INSTRUCTIONS Wash and cook the potatoes, beets and carrots. Important: before cooking, these vegetables do not need to be shaved; they need to be cooked with peels. Boil potatoes and carrots separately from beets. When the vegetables are cooked, drain the water and allow them to cool. To make the beets juicy, pour water, then add cold water, hold for 1-2 minutes and drain the water again.

Boil the eggs hard. Put them in cold water and salt a little to keep them from cracking. Peel and cut the onions into thin slices. Put them on a plate and pour in the vinegar. Wash, dry and gut the herring: peel the skin, remove the bone-in spine and any remaining bones. Cut into small cubes. If you do not have time, you can buy ready-made herring fillets. Peel the cooked vegetables and eggs. Grate carrots and eggs in a small grater, potatoes and beets - large. Start layering the ingredients in the pan evenly in the following order: Place the grated carrots and spread with mayonnaise. Place the grated potatoes on the carrots and spread the mayonnaise again. Place the diced herring. Place the onion slices on the herring (after pouring the vinegar) and grease the mayonnaise again. Place the grated eggs on top of the onion and spread the mayonnaise. Place grated beets on top of the egg layer and spread with mayonnaise. Set aside the prepared dish and let stand for 50-60 minutes to allow the flavors to soak. Taste Before serving, garnish with a sprig of parsley or dill. Do not spare mayonnaise when spreading. Otherwise, the dish may be dry. But don’t overdo it so that the mayonnaise doesn’t overshadow the taste of the other ingredients.

Enjoy

Lithuania DISH TYPE Dessert

Lazy cake by Tadas

SERVINGS 10

INGREDIENTS 350-400 g. of various biscuits 1 jar caramel 80 g. butter 100 g. of dark chocolate 50 g. of milk chocolate

YOU WILL NEED… Sauce pan Bowl Parchment paper

INSTRUCTIONS Crush the biscuits, some to crumbs with larger pieces. Melt the butter, chocolate and caramel in a saucepan, place everything in a saucepan and heat over low heat until mixed until smooth. It can sometimes separate fat for yourself, sweet mass for yourself, it just more actively mix everything. Pour the melted sweet mass over the crumbs, mix, place in a bowl lined with butter paper or cling film and pour all the crumbs, put in the refrigerator until frozen.

Enjoy 39

Lithuania DISH TYPE Main Course

SERVINGS

Chicken breast with cream spinach by Tadas

INGREDIENTS 400 g. chicken breast (2 pieces of 200 g. each) 8 tbsp. cream cheese (Philadelphia, mascarpone, etc.) ½ cup of spinach ½ tbsp. of garlic powder (or 1 clove) 1 cayenne pepper, salt, pepper

YOU WILL NEED… Parchment paper Baking sheet

INSTRUCTIONS Preheat oven to 190 °C. Mix spinach and cream cheese and season with salt, pepper and cayenne pepper. Dry the outside of the chicken breast with a paper towel Season the chicken with salt and pepper to taste. Cut the chicken breast in half lengthwise, leaving one edge uncut. Put the prepared spinach filling in each chicken breast and close. Place the prepared breasts on butter paper and bake for 25 minutes or until will bake.

Enjoy

Lithuania DISH TYPE Side Dish

Cauliflower porridge by Tadas

SERVINGS 4

INGREDIENTS 500 g. of cauliflower 120 g. of sour cream 1 cup grated cheddar 2 strips of bacon the side green onions 3 tbsp.of butter ¼ tsp. of garlic powder salt and pepper

YOU WILL NEED… Bowl Baking dish Frying pan

INSTRUCTIONS Chop the cauliflower into inflorescences. Put them in a bowl suitable for the microwave to heat in the oven, pour a few tablespoons of water and, covered with cling film. Reheat in the microwave for 5 to 8 minutes. Drain the remaining water and leave to dry for a few minutes. If you do not have a microwave, cauliflower evaporate in a steam pot. Crush the cauliflower with a food processor or grater. Put the butter, garlic powder and sour cream. Whisk. Put more of the green onion leaves, most of the cheddar and stir with a spoon. Pour in salt and pepper. Put the mass in a baking dish. Cut the bacon into cubes and fry in a pan. Sprinkle the cubes on cauliflower pulp. Also add the remaining onion leaves and cheddar. Place the dish in the microwave for a few minutes to melt the cheese. Or place in an oven preheated to 180 C.

Enjoy

Mexico DISH TYPE Main dish

Pozole by Blanca

SERVINGS 10-12

INGREDIENTS 85 g. dried guajillo 8 cups chicken broth, divided 1 tbsp. cumin 1 tbsp. salt 1 tsp. ground black pepper 1.5 kg.pork meat, cut into 2x2cm. pieces 3 tbsp. vegetable oil 1 yellow onion, chopped 2 garlic cloves, chopped 2 tsp. dried oregano 2 bay leaves 3 cans white or yellow hominy, rinsed and drained Thinly sliced radishes and lettuce, diced avocado, and lemon.

YOU WILL NEED… Cooking pot Blender Mesh strainer Serve topped with lettuce, radishes, diced avocado, and/or cilantro, as desired. Squeeze lime wedges over each bowl, if you like.

INSTRUCTIONS Cut the stems off of the chiles. Discard the stems and shake the chiles gently to remove as many seeds as you can. Heat a cooking pot over medium heat and add the chiles. Cook, turning occasionally, until the chiles are slightly toasted, about 5 minutes. Place toasted chiles in a blender and set aside. Microwave 4 cups of chicken broth in a bowl until very hot. Add the hot broth to the blender with the chiles. Let stand until the chiles are softened, 15 to 20 min. Blend until mostly smooth. Set aside. In a small bowl, combine the cumin, salt and pepper. Sprinkle the mixture evenly all over the pork. In the same cooking pan, heat the vegetable oil over medium-high heat. Cook the pork in batches until browned on all sides, 3 to 5 minutes per batch, being careful to not overcrowd the pan. (You're going for a quick sear here; the pork will cook through later.) Transfer the browned pork to a bowl. Reduce the heat to medium and add the onion, garlic, and oregano to cooking pan. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the bay leaves and remaining 4 cups of broth to pan. Increase the heat to medium high and bring to a simmer. Return the cooked pork to the cooking pan. Gradually pour the blended chile sauce through a fine mesh strainer into the pan, pressing as needed. Discard the solids in the strainer. Reduce the heat to medium-low; partially cover, and cook at a low simmer, stirring occasionally, until the pork is tender, about 2 hours. Using two forks, break the pork into bite-sized chunks. Add hominy and let simmer 15 minutes more.

Buen Provecho!

Norway DISH TYPE Main dish

Fish soup by Sarah

SERVINGS 6-8

INGREDIENTS 1 Onion Garlic cloves Chilli red, fresh 1.5 lt White wine 100 ml. Heavy cream 100 g. Butter 400 g. Fish of your liking, bite size 150 g. Shrimps 1 Carrot 1 Fennel 200 g. Celery root 1 Leek, small 700 ml. Fish stock 2 tbsp. Basil, fresh 2 tbsp. Chives 2 tbsp. Parsley Salt and pepper

YOU WILL NEED… Sauce pan

INSTRUCTIONS Chop vegetables so that you have them ready. Saute onions, chilli and garlic for a couple of minutes until soft and translucent. Turn up heat and add white wine. Stir then let it simmer rapidly until it’s mostly evaporated. Add vegetables and fish stock and bring to simmer. Cook for 4-5 minutes. Use a small saucepan, add the cream and bring gently to a simmer. Take the saucepan off heat and add butter. Pour the creamy butter over the vegetables + fish broth and stir. Add fish and let it simmer (should not boil) for 3 minutes until fish is just cooked (should flake easily) Add shrimps and herbs. Adjust salt and pepper to taste Serve with crusty bread on the side for dunking. This recipe will serve 4 as a main of 6-8 as a starter.

Velbekomme 43

Norway DISH TYPE Baked-goods

Oat Bread by Sarah

SERVINGS 6-8

INGREDIENTS 400 g. whole wheat flour 250 g. white wheat flour, sifted 100 g. oatmeal 50 g. oat bran 1 tsp. dry yeast 1 tsp. sugar 1 tsp. salt 750 ml. cold water neutral oil for topping 3 tbsp. oatmeal for topping

YOU WILL NEED… Baking dish Spatula Plastic film Baking tray Parchment paper Cooling rack

INSTRUCTIONS for the dough: Combine all the dry ingredients and dry yeast in a baking dish and mix well. Add the water and stir the dough quickly together with a large spatula or similar. The dough should be a little sticky, but it should not be runny. If necessary, adjust with a little flour or water if it is too runny or firm (I usually need to add a little more flour). Cover the bowl with a lid or plastic film, and let the dough rise at room temperature for 8-20 hours. The longer its allowed to rise the better it gets (I make it in the afternoon and let it rise over night). for the baking: Sprinkle plenty of flour on the kitchen counter (or on a piece of baking paper) and pour the dough on top. It should be quite sticky and a little runny. Use a spatula or your hands to "fold" the edge of the dough you have towards you towards the middle. Rotate the dough 90 degrees and fold the next edge of the dough over towards the middle, kind of like folding an envelope. Repeat this a couple of times until the dough holds its shape a little better. When you have folded the dough a few times, place it with the folded side down on a baking tray lined with baking paper. Put some neutral oil on your hands and squeeze the dough evenly onto the tray. It does not need to cover the entire tray but should be about an inch thick. Sprinkle a handful of oatmeal on top and press it lightly into the dough. Using a knife or pizza cutter, divide the dough into 16-20 evenly sized pieces. You do not need to cut it all the way trough this is just so you can break it into pieces when its done (If you skip this step, it might “over rise” in the oven, I’ve tried…). Let the dough rise in the tray under plastic or a cloth for approx. 1 hour. Bake at 225ºC for approx. 35 minutes on the middle rack. Cool the bread on a rack.

Velbekomme

Norway DISH TYPE Baked-goods

Kransekake by Sarah

SERVINGS 6-8

INGREDIENTS 500 g. ground almonds (use a non electric almond grinder) 500 g. icing sugar, sifted 4 free-range egg whites, lightly whisked 1 tsp. almond extract Vegetable oil, for greasing Semolina, for dusting for the icing: 3 free-range egg whites 600 g. icing sugar, sifted

YOU WILL NEED… Electric mixer

Kransekake moulds 45

INSTRUCTIONS Place the ground almonds and icing sugar in a large electric mixer. Add the egg whites and almond extract and mix with a dough hook. This could be done by hand but is easier with a mixer due to the large quantities. Cover the bowl with cling film and chill in the fridge for a minimum of two hours, or preferably overnight. Preheat the oven to 200ºC/400ºF/Gas 6. Lightly brush the insides of the kransekake moulds with vegetable oil. Sprinkle a little semolina into each mould and tip the moulds to distribute the semolina evenly around the inside, shaking out any excess. Divide the chilled dough into six equal-sized pieces. Divide one of the pieces of dough into three differentsized pieces: one small, one medium and one large. Dust a work surface lightly with flour and roll each piece out into finger-width lengths that are long enough to wrap round the kransekake moulds. Fit the longest piece of dough inside the largest kransekake ring, pressing the ends together to seal. Do the same with the medium-sized and smallest pieces of dough. Repeat this process with the remaining five pieces of dough. Bake the kransekakes in the oven for 8-10 minutes, or until golden-brown, then remove from the oven and set aside to cool in their moulds until hardened. Transfer to a wire rack to cool completely. Meanwhile, for the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed. To assemble the kransekake, sort the cooked rings into size order. Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate. Pipe zig-zag patterns onto the largest ring Place the second-largest ring on top of the largest ring and repeat the icing and decorating process. Continue to stack the rings in decreasing size order until you have a tower of 18 iced rings. Allow the icing to set (this will stick the rings to each other), then serve.

Velbekomme

New Zealand DISH TYPE Snack

Five Seed Crackers by Jackie

INGREDIENTS 2 cups of cornflour/cornstarch 1 cup sunflower seeds 1 cup sesame seeds ½ cup pumpkin seeds ¼ cup linseeds ¼ cup chia seeds 1 tsp. salt ½ cup olive oil 2 cups of boiling water Herbs or spices to taste

YOU WILL NEED… Bowl Baking tray Parchment Paper

My favourite flavours to add are an Italian herb blend or Rosemary You may like the crackers thicker or thinner, experiment! Makes between 5-6 trays depending on thickness and tray size. I use a pizza cutter to slightly score the mixture after rolling it out. It makes breaking it apart easier. The time varies a lot from oven to oven. The crackers are done when they are a nice golden brown.

INSTRUCTIONS Preheat oven to 150ºC Mix all dry ingredients while kettle is boiling Add olive oil to dry ingredients Add boiling water and stir to form paste. Roll approximately 1/5 of mixture between two sheets of baking paper to 2-3mm thick. Slide onto a baking tray, remove top sheet of baking paper. Bake at 150ºC for approximately 50 minutes. When cooked grind salt over the top Once cooled break into size you want.

Ka pai to kai 46

New Zealand DISH TYPE Snack

SERVINGS

Ika Mata Raw Fish by Jackie

6-8

INGREDIENTS 800 g. white fish fillets 5-6 lemons juiced 1 x 400 ml. can of unsweetened coconut cream 1 small red onion 3-4 green onions/spring onions 1 red or yellow capsicum A good handful of cherry tomatoes Salt and fresh ground pepper Pinch of chili flakes if desired

YOU WILL NEED… Bowl

I sometimes add finely shredded iceberg lettuce. Or you can serve in lettuce cups. In Aotearoa we will serve this with fresh bread to soak up all the juice.

INSTRUCTIONS Cut fish into 1 cm cubes. Add fish and lemon juice to bowl make sure fish is covered. Cover bowl and refrigerate about 6 hours or overnight until fish is opaque and tender Dice all vegetables into small pieces make sure onion is very fine. Drain fish and discard lemon juice. Add vegetables. Add coconut cream. More or less depending on how much sauce you want. Season with salt, pepper and chili flakes to taste

Ka pai to kai 47

New Zealand DISH TYPE Snack

ANZAC Biscuits by Jackie

SERVINGS 24

INGREDIENTS 1 cup plain flour 1 ½ tsp. ground cinnamon 1 ¾ cups rolled oats ½ cup white or raw sugar ¼ cup soft brown sugar 1 cup desiccated coconut (unsweetened) 125 g. butter, cubed ¼ cup golden syrup (light treacle) 2 tbsp. water 1 tsp. baking soda

YOU WILL NEED… Baking tray Parchment paper Bowl Sifter Saucepan Wire rack Airtight container

INSTRUCTIONS Pre-heat oven to 150°C conventional bake. Line a baking tray with baking paper. In a medium sized bowl, sift together the flour and cinnamon. Add the rolled oats, coconut and sugars; mix well. Combine the butter, golden syrup and water in a small saucepan and stir over low-medium heat until the butter melts and the mixture is well combined (ensure the mixture does not simmer or boil). Remove from heat and stir in the baking soda. Add immediately to the dry ingredients and use a wooden spoon to stir until well combined. Roll 1-2 tbsp. of mixture into balls and place onto tray about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick) and bake for 16 minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Keep in an airtight container for up to a week.

Ka pai to kai

New Zealand DISH TYPE Dessert

Pavlova by Jackie

SERVINGS 8-10

INGREDIENTS 6 egg whites (at room temperature) 2 cups caster sugar (fine granulated) 1 tsp. vanilla essence 1 tsp. white vinegar 2 tsp. cornflour (cornstarch) 300 ml. cream, whipped Fruit for decoration

YOU WILL NEED… Baking tray Parchment paper Glass, metal or ceramic bowl (not plastic) Wire rack

INSTRUCTIONS Pre-heat oven to 110ºC bake (not fan bake) Line a baking tray with baking paper. In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form. Continue beating while adding the caster sugar a quarter of a cup at a time. The mixture should get glossier and thicker with each addition and this should take at least 10 minutes. Beat in the vanilla, vinegar and cornflour. Spoon the mixture out onto the prepared tray into a dinner plate-sized mound. Bake for approximately 1 1/2 hours, until dry and crisp and it lifts easily off the baking paper. Turn the oven off and leave the pavlova for at least an hour before removing from the oven. Finish cooling on a wire rack. When cooled, decorate with whipped cream and your fruit of choice. Our favourite is kiwifruit and berries or passionfruit.

Ka pai to kai

Pakistan DISH TYPE Main Course

Chicken Tikka Handi by Yasmeen

SERVINGS 4-6

INGREDIENTS for Marinated Chicken Tikka 1 kg. of boneless Chicken 1/2 cup of Plain Yogurt 1 tbsp. of Ginger paste 1 tbsp. of Garlic paste 2 tbsp. of Lemon juice 1/2 tsp. Chili flakes 1 tsp. of cumin seeds 1/2 tsp. of salt 1/2 tbsp. blended ground spices (clove, green cardamom, cinnamon, pepper corns, black cardamom, cumin, etc) 1/2 cup Cooking oil. for Gravy 2 medium size onions, chopped 500 g. fresh Tomato, chopped 2 tbsp. of chopped cilantro 1 tbsp. of fresh green chili, chopped 1 tsp. of cumin seeds 1/2 tsp. of chili flakes 1/3 tsp. of Turmeric powder 1/2 tsp. of salt or as per taste 1/3 tsp. of Carom seeds 1/2 cup Cooking oil 2 pieces of charcoal for smoke (for BBQ flavor)

YOU WILL NEED… Bowl Medium size pan

INSTRUCTIONS for Chicken Tikka: Put marinated chicken in a medium size pan. Cover and cook on medium flame till the chicken becomes tender/ dry and oil is visible on surface. for Gravy: In a medium size pan heat half cup of oil, saute chopped onions for 2 minutes. Add chopped tomato, cumin seeds, chili flakes, Turmeric powder and salt. Mix them well and cook on low flame for 10 minutes or till all ingredients are fully cooked. Now add prepared Chicken Tikka in the gravy and mix it well. Add Carom seeds, chopped cilantro and green chili and cook it for 5 minutes. To have BBQ flavor, heat the coal and placed it in a metal bowl and drop some oil on top of the coal and cover lid of the pan till smoke is settled. Serve hot with Naan or Paratha or Plain white rice. 50

Pakistan DISH TYPE Appetizer

SERVINGS

Crispy Fried Potato Balls by Yasmeen

8-10

INGREDIENTS 900 g. boiled mashed potato 1/2 cup chopped white onions 1/4 cup chopped green onions 1 tbsp. sliced red pepper 2 tbsp. each of Lemon juice & chopped cilantro 1 tbsp. each crushed roasted coriander, cumin seeds 1 tsp. each of salt and chili flakes 5 tsp. corn starch Suitable quantity of cooking oil for deep frying

YOU WILL NEED… Bowl Frying pan

INSTRUCTIONS Put all ingredients with mashed potatoes in a bowl. Oil your palm and knead the ingredients well to prepare in the form of dough. Divide the dough into small pieces. Roll these pieces between your palms, making them into smooth balls. Heat the oil on medium flame. When oil is heated well, put potato balls slowly in the frying pan. Make sure that they do not overlap. Deep fry the balls until they turn golden brown. Take them out on a paper towel to absorb the oil. Fried Potato balls will be crispy from outside and soft from inside. Serve them with Mint Yogurt sauce.

Pakistan DISH TYPE Sauce / Dip

SERVINGS

Mint Yogurt Sauce by Yasmeen

8-10

INGREDIENTS 20 g. chopped mint leaves 2 tbsp. of lemon juice 1/2 tsp. chopped garlic 20 g. chopped cilantro 1/2 tsp. ground cumin Green pepper and salt as per taste 1 cup of plain yogurt

YOU WILL NEED… Bowl

INSTRUCTIONS Mix all above ingredients in a blender and blend them well. Add the blended mixture to yogurt and mix well. Pour the sauce in a bowl for serving

Pakistan DISH TYPE Dessert

Zarda by Yasmeen

SERVINGS 4-6

INGREDIENTS 500 g. of Basmati Rice 1/2 tsp. of Orange food color 5 medium size green cardamom 5 medium size clove 1 tsp. salt 1/2 cup of clarified butter 500 g of sugar 2 tbsp. of plain yogurt 2 tbsp. of peeled and sliced almond 2 tbsp. of sliced pistachio (unsalted) 2 tbsp. of raisins 2 tbsp. of Tutti Fruiti (optional) Water required for boiling the rice

YOU WILL NEED… Bowl Sauce pan

INSTRUCTIONS Soak Basmati rice for 20 min before cooking after that drain the water from soaked rice. Boil 2 Liters of water in a pan with salt, clove, green cardamom and food color. Mix these ingredients well during boiling process. Add drained rice and bring it to boil and cook until the rice are full done. Now strain rice and set aside. In a separate pot, add clarified butter, sugar, 1/2 cup of water and yogurt. Mix them well until sugar is completely dissolved. Now add boiled rice into the sugar syrup. Cook it on high flame for 10 minutes until the sugar syrup is fully absorbed and dried. Now add raisins, sliced almond and pistachio and keep the cooked rice on a very low flame for about 10 minutes. Zarda rice is ready for serving. Add some quantity of sliced almonds, pistachio, cashews nuts (un-salted) and tutti frutti for garnishing prior serving.

Poland DISH TYPE Baked-goods

Carrot Cake by Lena

SERVINGS 9

INGREDIENTS For the cake:

2/3 cup of flour 1/2 cup of powdered sugar 2 tsp of Baking Powder 1 tsp of pumpkin spice 1/4 tsp of salt 1/3 cup of oil (vegetable or canola) 2 eggs 1 cup of chopped walnuts 1/2 cup of pineapple (canned: drain and chop) 1 cup of medium grated carrot

For the cream cheese frosting:

1 package of cream cheese spread (125 g.) 50 g. unsalted butter 100 g. powdered sugar

YOU WILL NEED… Large bowl 23 x 23 cm. square cake pan Grater

INSTRUCTIONS For the cake: In one bowl, mix well eggs and oil, reserve. In a separate bowl, mix flour, sugar, baking powder, salt and pumpkin spice. Then put your first mix with the second one and mix them thoroughly. Add grated carrot and walnuts and stir. Pour into pan. Bake at 180ºC for 40-45 min. For the cream cheese frosting: Mix all ingredients and put them in the fridge to cool. Spread the mixture over the cooled cake.

SMACZNEGO!

Romania DISH TYPE Baked-goods

SERVINGS 10-12

INGREDIENTS for the dough: 1/2 cup milk 1/3 cup sugar 1 tbsp. lemon zest 1/3 cup (75g) butter 2 1/2 cups (350g) all purpose flour 1/2 tbsp. dried instant yeast 1/4 tsp salt 2 egg yolks 1 tsp. vanilla extract for the filling: 3/4 cup (85g) walnut pieces 1 tbsp. unsweetened cocoa powder 1 1/2 tbsp. sugar 2 egg whites for the glaze: 1 egg (will not use all) 1 tsp. raw sugar (approx)

YOU WILL NEED… Small pan Medium bowl Food procesor Meat loaf pan

ENJOY! 55

Cozonac Sweet Bread by Coca INSTRUCTIONS Warm the milk, sugar and lemon zest in a small pan over a medium heat until the sugar is dissolved. Remove from the heat and add the butter, in small pieces. Stir to melt the butter in the heat of the liquid. Allow to cool until lukewarm (80º-90ºF). Meanwhile, in a medium bowl add the yeast and salt to the flour and mix through. Also, separate the egg whites from the egg yolks into two small bowls. Chill the whites until needed later. Once the milk mixture has cooled, transfer it to a large bowl. Add the flour mixture, egg yolks and vanilla. Mix to bring the dough together, then knead the dough for a few minutes. (You can either mix with a spoon, then knead for a couple minutes with a stand mixer, or mix by hand and knead on a lightly floured surface for around five minutes.) Once kneaded into a smooth dough, bring the dough together in a ball. Lightly oil a bowl and add the dough. Cover with plastic or a damp tea towel and allow to rise at a warm room temperature for around an hour, until doubled in size. Towards the end of the rising time, blend the walnuts, sugar and cocoa powder together in a food processor to form a coarse powder. Separately, beat the egg whites until they form stiff peaks, then fold in the nut mixture. Chill until needed. Once the dough has risen, remove from the bowl and divide into two roughly even pieces. Take one of the pieces of dough, gently knock it back to reduce in size a little, then roll it into a square/rectangle roughly 11 inches square, or slightly longer in one direction. Take half of the nut filling mixture and spread it over the flattened dough, leaving around 1/2 in without the filling around the edges. Roll up into a log (as you would a cinnamon roll - you can roll either long or short edge, as you prefer, if you made it more rectangle-shaped). Don't make the roll too tight as you want to allow a bit of space for it to expand. Repeat with the other piece of dough and filling. Grease a loaf tin with butter. Take the two rolls of dough and twist them together all the way down. Carefully, place the twist in the loaf tin, tucking the ends under slightly, if needed. Cover with a damp cloth and leave to rise until it has almost doubled, roughly an hour again. (It may not fill out the tin but that is fine, it will expand more on baking). Just before it is ready to bake, preheat the oven to 350ºF. Brush the top of the loaf with a lightly beaten egg, then sprinkle some raw sugar over the wash. Bake the loaf in the middle-bottom of the preheated oven for approximately 35-45 minutes, until it is golden brown on top and cooked through. Allow to cool slightly before removing from the pan to cool completely.

Romania DISH TYPE Baked-goods

Homemade Crackers by Coca

SERVINGS 10-12

INGREDIENTS 200 g. of Flour, 125 g. Butter 100 g. of Yogurt 13 g. of Yeast 1 tbsp. Sugar 1 Egg for greased 1/2 tsp. of Salt 1/2 tsp. Ground Cumin Poppy and Sesame Seeds

YOU WILL NEED… Large bowl

INSTRUCTIONS The flour is mixed with butter. Rub the yeast in another bowl with the sugar until liquefied. Mix the yeast, the salt, and the yogurt in the flour. Knead the dough quickly, 3-4 minutes, it should be hard. Make a ball and leave it for 20 minutes at room temperature. Make the sheet and cut the dough as thick as we want. Put the sticks into a greased pan, add egg, poppy, and sesame seeds. Bake in the oven, at 180ºC, until the sticks become brownish.

ENJOY! 56

Romania DISH TYPE Baked-goods

SERVINGS

Walnut-Coconut Cake by Coca

10-12

INGREDIENTS for the cake: 750 g. flour 300 ml. milk 3 eggs 7 tbsp. honey (not solid, liquid) 7 tbsp. oil (vegetable or olive) 3 tbsp. baking powder 400 g. sugar for the cover: 300 ml. milk 300 g. sugar 250 g. butter 150 g. cocoa Vanilla or rum essence for the final touch: Shredded coconut Ground walnuts

YOU WILL NEED… Large bowl Baking dish

INSTRUCTIONS for the cake: Mixed all the ingredients Heat the oven at 300º F Put the batter into a baking dish, and into the oven for 45 minutes. for the cover: Mixed all the ingredients. They have to be a little warm, never cold Once the cake is ready cut it in 3cm x 3cm square pieces. Dip the pieces into the mixture, be sure that it’s wet all around. final touch: Mixed the ingredients (the coconut has to be in small pieces) and decorate all the sides of the cake with them

ENJOY! 57

South Korea DISH TYPE Appetizer / Side Dish

SERVINGS 2

Seafood green onion pancake

Haemul-pajeon

해물파전

by Eunkyoung

INGREDIENTS 1 cup all-purpose flour 2 tbsp.potato starch 1 tsp. salt 2 pinch of ground black pepper 1+1/2 cup cold water 4 tbsp. vegetable oil 6 green onions (cut into 2inches lengths) 1 cup seafood (peeled and deveined shrimp, chopped squid, mussels etc.) 1 yolk

YOU WILL NEED… large frying pan (nonstick skillet) spatula whisk big bowl ladle

INSTRUCTIONS Mix flour, potato starch, yolk, salt, pepper and cold water a whisk. Add green onions, seafood to the mixed batter. Heat 2 tbsp. of the oil in a frying pan over medium-high heat and swirl to coat evenly. Thinly spread out the mixed batter, green onions and seafood on greased frying pan. Reduce the heat to medium and cook for about 4 minutes, until the bottom is light brown and crispy. Turn the pancake over with a large spatula. Drizzle the remaining 2 tablespoons vegetable oil around the edges of the skillet. Lift one edge of the pancake with your spatula and tilt the skillet so that the oil flows underneath the pancake. Cook for another 3 minutes until nicely browned and crispy.

맛있게 드세요

Spain DISH TYPE Main Dish

Salmon Pudding by Mariquiña

SERVINGS 6-8

INGREDIENTS 500 g. of salmon (I used fresh-boiled and smoked salmon) 1 jar of pickles 1 jar of capers 4 boil eggs Butter Sandwich sliced bread Mayonnaise

YOU WILL NEED… Rectangular loaf pan

INSTRUCTIONS Cut in small pieces the capers, pickles and eggs and mix all together. Spread with butter a tall rectangular loaf pan. From bottom to top, start making layers. Start with a layer of smoked salmon fillets. Then layer of sandwich bread previously spread with mayonnaise on both sides. Then a layer of the mix (capers, pickles and eggs) Continue with another layer of sandwich bread. Keep adding layers in that order until the loaf pan in full. The last layer must be sandwich bread. You need to push down, evenly, every layer with a spoon, to be sure that when you demold it doesn’t fall apart. Keep it in the refrigerator until 1 hour before serve it. To demold it easier you can put the mold into hot water.

BUEN PROVECHO!

Spain DISH TYPE Salad

Broccoli Salad by Mariquiña

SERVINGS 4-6

INGREDIENTS 1 broccoli 1/2 cup sunflower seeds 1/2 cup sultana raisins 150 g. bacon 7 tbsp. ground coffee 4 tbsp. vinegar 300 g. mayonnaise

YOU WILL NEED… Bowl

INSTRUCTIONS Fry bacon in a pan. Drain bacon on paper towels. Cut up all the ingredients in small pieces. Put all together in a bowl.

BUEN PROVECHO!

Spain DISH TYPE Baked-goods

Tarta de Santiago by Mariquiña

SERVINGS 8-10

INGREDIENTS 200 g. powdered sugar (confectioners sugar) 4 eggs 250 g. ground almonds or almond flour Powdered sugar to sprinkle on top 1 lemon zest butter to grease the pan

YOU WILL NEED… bowl zester hand mixer 20 x 5cm. round cake pan

INSTRUCTIONS Preheat the oven at 180ºC. Grease the pan with butter. With a hand mixer mix the powdered sugar and eggs. Then add the lemon zest and mix again. Add the almond flour and mix until combined. Pour batter into your greased pan, move the pan a little to make sure the mix has no bubbles and looks smooth. Bake for 20-25 minutes or until a wooden toothpick inserted into the center comes out with a few moist crumbs. Let it cool down before taking the cake out of the pan. Sprinkle with powdered sugar.

BUEN PROVECHO!

Sri Lanka Milk Toffee

DISH TYPE

by Harsha

Snack

SERVINGS 20 squares

INGREDIENTS 220 g. (1 cup) Caster sugar 395 g. can sweetened condensed milk 30 g. unsalted butter chopped 50g unsalted cashews chopped 1/4 tsp. cardamom powder 1 tsp. vanilla extract

INSTRUCTIONS Grease the square baking pan with 2 teaspoons butter.

YOU WILL NEED… Bowl

Combine sugar and water in a large saucepan over medium heat. Cook and stir until sugar dissolves.

Square 23 cm. baking pan

Pour in sweetened condensed milk;

Saucepan

cook and stir until mixture starts to bubble about 5 minutes. Reduce heat to low. Add cashews; cook, stirring frequently until mixture thickens about 10 minutes. Add vanilla extract and cardamom powder into the mixture. Continue to cook, stirring frequently, until mixture is very stiff for 8 to 10 minutes. Pour mixture into the buttered baking pan. Spread flat using a spatula or the back of a spoon. Cool toffee until firm about 15 minutes. Cut into 2.5cm pieces and serve.

එ

න අ� රස

�

Sweden DISH TYPE Main Dish

Swedish Meatballs by Sabrina

SERVINGS 4

INGREDIENTS 1 yellow onion ½ tbsp. butter 50 g. cream 50 g. milk 50 g. breadcrumbs 500 g. minced meat or ground beef 1 tsp. salt 1 egg ½ tsp. black pepper ½ tsp. sugar 5 tbsp. butter for the pan

YOU WILL NEED… Frying pan

INSTRUCTIONS Peel and chop the onion. Fry it soft in the butter and let cool. Mix cream, milk and breadcrumbs in a bowl. Let it swell for about 10 minutes. Mix the minced meat with salt. Stir in eggs, pepper and sugar. Mix the onion with the breadcrumb mixture and stir it into the minced meat. Roll the minced meat into meatballs or shape into steaks that are placed on a water-rinsed cutting board. Fry them in batches in a frying pan with butter. Serve with, for example, boiled potatoes or mashed potatoes, cream sauce and pickled cucumber.

Smaklig måltid!!!

Sweden DISH TYPE Side Dish

SERVINGS

Aubergine

(Eggplant with mozzarella and tomato)

by Sabrina

INGREDIENTS 1 big eggplant / aubergine Salt Black pepper 1 or 2 mozzarella cheese about 150 g. (depending of the size of the eggplant) 1 or 2 tomatoes (also depending of the size of the eggplant) 15 g. fresh parsley 2 pcs of garlic cloves 25 ml olive oil

YOU WILL NEED… Baking pan

INSTRUCTIONS Preheat the oven on 200ºC. Prepare the eggplant by cutting slices like an accordion along the long side. It should still be held together with the root. Salt all the internal sides of the eggplant, wait for 5 minutes. Slice the mozzarella and the tomato into equal slices. Put them between the eggplant slices, mix between tomato and mozzarella. At least one tomato and mozzarella between each slice. Mix oil, salt, black pepper, crushed garlic and finely chopped parsley in a bowl. Distribute the spice mixture evenly over the whole eggplant. Bake the eggplant in the middle of the oven for 40-45 min, until the eggplant has a nice color and the cheese is melted. 64

Smaklig måltid!!!

Sweden DISH TYPE Dessert

Apple crumble Pie by Sabrina

SERVINGS 8-10

INGREDIENTS 8 big apples (any apples, I prefer red apples and if available Macintosh apples) 2 tbsp. cinnamon 4 tbsp. cane sugar 1 tsp. flake sea salt Butter for the baking tin or glass form for the crumble dough 250 g. cold butter 400 g. flour 200 g. oats 300 g. cane sugar 2-3 tsp. flake sea salt (important it should be flake salt and not normal salt) for the serving add Vanilla ice cream or Whipped cream or Vanilla sauce

YOU WILL NEED… 30-32 cm. diameter baking dish

INSTRUCTIONS Preheat the oven on 225ºC. Crumble: Cut the butter into pieces. Pinch together butter, flour and oatmeal to a crumbly mass. Mix in sugar and flake salt, take a little of the flake salt at a time and taste the dough gradually so that the saltiness is just right. Peel, core and cut the apples into thin slices. Mix the apples with cinnamon, sugar and flake salt. If it takes long time to prepare, lay the sliced apples in a bowl of cold water to avoid the apples to be discolored. Poor out the water before mixing them with the cinnamon, sugar and salt. Put them in a greased pie tin or glass oven dish, about 30-32 cm. in diameter (for 8 servings). Spread the crumbs over the apples and bake the pie in the middle of the oven for 20-25 minutes, until it has a nice color. To serve: Allow to cool slightly and serve with vanilla ice cream, whipped cream or vanilla sauce.

Smaklig måltid!!!

Taiwan DISH TYPE Appetizer

Dumplings by Wanju

SERVINGS 16

INGREDIENTS 400 g. minced pork 400 g. chives 900 g. wrappers 1 tbsp. light soy sauce 2 tsp. sugar 1 tsp. salt 1/2 tsp. sesame oil 1 egg 4 tsp. corn starch White pepper, to taste

YOU WILL NEED… Large pot

INSTRUCTIONS for the minced pork and chives filling Mix the meat with seasoning, marinate for 15 minutes. Wash the chives, dry it and finely chop it. Add in the meat mixture, add one egg and mix well. for the square wrapper Place the filling in the middle, then use finger to dip some water around the edges. Fold and seal it, the sealing side face down. Dip some water on top left corner, then fold it backward and stick the left and right top corner together. for the Cooking Bring a large pot of water to boil, add some chicken stock powder and add dumplings. Once the water boil again, add one bowl of tap water in the pot. Bring it to boil. Once it boils, then add one more bowl of water in. Repeat this for 2 times (total add 3 bowls of water in the pot) After the last time, let the dumplings cook for one more minute, then dumplings will be cooked.

享⽤你的餃⼦

Thailand DISH TYPE Main dish

SERVINGS

Stir-fried chicken with cashew nuts by Praewa

INGREDIENTS 400 g. Chicken breast Flour (just to marinade the chicken before frying) 1 Onion medium size 2 Scallions 3 Garlic cloves 1 cup Roasted cashew nuts 3 tbsp. Oil for frying 3 tbsp. Oyster sauce 2 tbsp. Kikkoman all-purpose soy sauce x (Must be Kikkoman brand only!!!) 1 tsp. Black or white grounded pepper

YOU WILL NEED… Pan or wok

INSTRUCTIONS Cut the chicken into thumb-size pieces. Slice the onion into 0.5 cm thick. Crush or mince the garlic. Cut the scallion into 2.5 cm. pieces. Pour the flour over the chicken and mix with hand thoroughly, so that the flour just cover the chicken thinly. Put oil in the pan or wok on mediumhigh heat, wait until the oil is hot. Put the chicken into the pan, fry until becoming evenly yellow or light brown Add the minced garlic to the chicken, stir, then add oyster sauce, then stir again Add the sliced onion, stir, add the Kikkoman soy sauce, keep stirring until the onion is soft. Add the scallions, stir until soft, add the pepper and cashew nuts, stir until everything is evenly mixed. If desired, add more soy sauce and pepper. Serve on a plate

ทานให้ อ ร่อ ยนะคะ

Thailand DISH TYPE Dessert

SERVINGS

Khanom Mor Gaeng Thai style taro & coconut milk custard

by Praewa

INGREDIENTS 800 g. Coconut milk 7 Duck eggs 3 Chicken eggs 500 g. Coconut or palm sugar 1/4 tsp. Salt 1/2 cup. Canned pandan leave juice 1 tbsp. vanilla extract 500 g. Taro 100 g. Sliced shallot 150 g. Vegetable oil

YOU WILL NEED… Frying pan Blender Mixing bowl Baking tray

INSTRUCTIONS Fry the shallots in the oil until golden brown. Set the shallot aside, drip, and KEEP ALL THE OIL FOR LATER. Steam the taro until soft. Put in a blender with the coconut milk. Mix both in the blender thoroughly. Set aside. Thoroughly mix all eggs with the coconut/palm sugar in a mixing bowl with hand. While mixing, add pandan leave juice/vanilla extract. Add the blended coconut milk with taro into the mixing bowl and stir in. Pour the content of the bowl through a sieve to eliminate unevenness. Put a pan on medium heat. Add the mixture and stir constantly until the content is a bit thicker. Then take off the heat. Add the oil from frying shallot earlier into the mixture. Mix well. Pour the mixture into a baking tray. The mixture should be 3-4 cm deep in the tray. Bake with top heat at 180 degree celsius for 60 minute. Take the tray out from the oven and top the custard evenly with the fried shallots. Serve hot or cold. Can keep in the fridge for 3-4 days.

ทานให้ อ ร่อ ยนะคะ

United Arab Emirates DISH TYPE Spice mix

Bzar

(Emirati Spice Mix)

by Kafia

INGREDIENTS ½ cup paprika powder 1 cup coriander seeds 5 nutmeg seeds, broken into pieces 1 cup black peppers 1 cup turmeric powder 1 cup cinnamon sticks, broken into pieces ¼ cup chili peppers, dried ¼ cup saffron threads ½ cup dried yellow onion flakes ½ cup garlic cloves, peeled 1 cup cumin seeds 1 cup ginger (dry ginger pounded into small pieces easier to grind)

YOU WILL NEED… Sauce pan Mortar or electric grinder Airtight container Emirati food rituals are not only adaptable to modern lifestyle but most importantly they are the signature of Emirati culture. They make a big difference in how each person experiences and expresses appreciation and gratitude for the meal. Traditional Emirati rituals are commonly associated with celebration, and are deeply symbolic. They nourish and satisfy the soul, strengthen family

ties, give meaning to mealtime and a heightened level of awareness and finally bring families closer.

INSTRUCTIONS Lightly dry-roast all spices (except turmeric and paprika) over low heat, stirring constantly with a wooden spoon until the spices give off a delicious fragrance and turn golden brown in color. Remove from heat. Add turmeric and paprika powder and mix well. Allow spices to cool. Grind spices in a mortar and pestle or use an electric grinder. Store the ground spices in an airtight container, away from light. This bzar spice can be stored for up to one year.

‫ﻋﻮاﻓﻲ ﻋﲆ ﻗﻠﻮﺑﻜﻢ‬

United Arab Emirates DISH TYPE

Machbous Rubyan (Rice with shrimps)

Main Dish

by Kafia

SERVINGS 4-6

INGREDIENTS for the rice: 3 cups Basmati rice Water for the shrimps: 1 kg. shrimps, shelled & deveined 1 tbsp. onion, peeled & chopped 1 tsp. chilli powder 1 tsp. cumin powder 1 tomato, chopped ½ tsp. garlic, peeled & crushed ½ tsp. ginger, peeled & crushed for the sauce: 2 ½ cups water 2 tsp. salt 1 tsp. turmeric powder ½ cup vegetable oil 1 tsp. garlic, peeled & crushed 1 tsp. ginger, peeled & crushed 1 tomato chopped 2 tsp bzar (Emirati spice) ½ tsp. ground black pepper 2 loumi (dried lime)

YOU WILL NEED… Large sauce pan Colander Large pot

INSTRUCTIONS Rinse and drain rice. Place rice in a bowl, cover with water and leave for 2 hours. Drain in a colander and place the rice back into bowl and cover with water until you are ready to cook (rinsing and soaking rice removes excess starch and makes cooked rice light and fluffy). You will need to keep 3 cups of rice water for later. Place the shrimps in a large pot. Add the onion, chilli powder, cumin, garlic, ginger and tomato. Cook over low heat until the shrimps change color and become light pink. Transfer shrimp mixture to a large pot, separating the shrimps to stop the cooking. In a large saucepan heat the vegetable oil. Add turmeric, garlic, ginger, tomato, black pepper, bzar, loumi, salt and ½ cup of water. Bring to a boil add cooked shrimps and pour in remaining 2 cups of water. Bring to a boil, cover the saucepan and simmer for 5 minutes. While sauce is simmering, stir in the drained rice and bring to a boil. Add the 3 cups reserved rice water, cover and simmer for 20 minutes. The rice is done when it is tender and you cannot feel a hard center. Remove from heat and keep covered for 5 minutes. Garnish with fresh chopped coriander and fresh lemon or lime and serve warm.

‫ﻋﻮاﻓﻲ ﻋﲆ ﻗﻠﻮﺑﻜﻢ‬

United Arab Emirates DISH TYPE

Emirati Qahwa by Kafia

Coffee

SERVINGS 6-8

INGREDIENTS ½ cup ground qahwa(Ceylon coffee unroasted beans) 2 cups water 1 tsp. cardamom pods 1 tsp. saffron threads

YOU WILL NEED… Frying pan Colander Electric coffee mill Thermo

INSTRUCTIONS Use a frying pan used for coffee only to roast the qahwabeans. Stir slowly with a wooden spoon on a medium heat to prevent burning, uneven roasting and sticking to pan. When the coffee beans start to turn a light brown in color. They will start to crackle. Keep stirring. The outer shells or chaff will start to shed. Keep stirring until desired medium brown color. Remove coffee beans from skillet and cool by tossing them in a large colander or pot. Once beans are cooled, put in an electric coffee mill used for qahwaonly. Grind the qahwa, saffron and cardamom into a fine-texture similar to a Turkish coffee grind. Pour water into pot. Bring to a boil. Add freshly ground coffee and simmer for 15 minutes. While coffee is simmering, add cardamom and saffron to the dallah* or qahwapot or thermos. Remove the pot from the stove and allow the coffee grounds to settle to the bottom of the pot. Remove the qahwafrom heat and pour dallah. Infuse the thermos for 10 minutes before serving. To serve the qahwahold the dallahwith your left hand and hold the demi-cup in your right while filling it half full as a sign of respect. Qahwais served with dates!

‫ﻋﻮاﻓﻲ ﻋﲆ ﻗﻠﻮﺑﻜﻢ‬

United Arab Emirates DISH TYPE

Legeimat (Mini Doughnut)

Snack

by Kafia

SERVINGS 6-8

INGREDIENTS 1 kg white flour 1 tbsp. yeast (non-instant) 2 tbsp. sugar 1 tbsp. yoghurt 1 pinch cardamom powder ½ tbsp. salt 3 cups oil for frying 1 pinch saffron thread 1 ¼ cup water 1 ½ tbsp date syrup

YOU WILL NEED… Large bowl Sauce pan

INSTRUCTIONS Using your hands mix all dry ingredients together in a large bowl until there are no lumps. Add water and knead with hands against the bowl until the dough is smooth and has become slightly liquid in consistency. This method of beating against the bowl is to make sure there are no lumps. Allow the dough to rest for approximately 1 hour in a warm place, or till doubled in size. Using your thump, index and middle fingers lift dough in small balls and drop into hot oil. Turn legeimat using a large metal spoon to get an even golden color. Once legeimatis ready, transfer to a large bowl and drizzle with date syrup then sprinkle sesame seeds. Eat while they are still warm, they are to die for!

‫ﻋﻮاﻓﻲ ﻋﲆ ﻗﻠﻮﺑﻜﻢ‬

Ukraine DISH TYPE Main dish/Dessert

“NALISNIKI”

Ukrainian thin pancakes

by Stacie

SERVINGS 20

INGREDIENTS for the dough: 3 eggs 300 ml milk 100 g wheat flour 5 tbsp olive oil a pinch of salt a pinch of sugar filling with fried mushrooms: 300 g mushrooms 1 onion a pinch of salt 2 tbsp of olive oil 2 tbsp of heavy cream

YOU WILL NEED… Bowl Frying pan

The filling can be any. There are salty and sweet crepes. Salty fillings - fried chicken, fried mushrooms, cheese, or your favorite vegetables. Sweet crepes – farmers cheese with sugar and raisins, apple with sugar and cinnamon, your favorite jam, condensed milk, chocolate, your favorite berries with ice cream.

INSTRUCTIONS for the dough: Mix 3 eggs in a bowl with 150 g of wheat flour. Add a pinch of salt, a pinch of sugar, 300 ml of milk and 2 tbsp. of olive oils. Pour the dough in small portions into a well-heated pan and fry on one side. Turn the fried pancake over, fried side up, put the filling on it and fold it into an envelope. Form envelopes with stuffing and then fry the envelopes in a mixture of olive oil and butter. for the filling: Clean and wash the mushrooms and cut into small cubes. Clean and cut the onion. Pour oil into a frying pan and fry the onion until translucent. Then add mushrooms, salt, pepper, and fry. When the moisture evaporates, add the cream and simmer for another 2 minutes.

Смачного!

Ukraine DISH TYPE

Pampushky

Ukranian Garlic Bread

Main dish/Dessert

by Stacie

SERVINGS 7

INGREDIENTS 300 ml. heated milk 1 1/2 tsp. dry yeast 1 tsp. sugar 1 1/2 tbsp. olive (sunflower) oil 450 g. wheat flour garlic sauce: 2 garlic bulbs 1/2 bunch of dill 1 tsp. salt 1-3 tbsp. of vegetable oil

YOU WILL NEED… Bowl Blender

INSTRUCTIONS In a bowl mix 300 ml heated milk, 1,5 tsp dry yeast, 1 tsp sugar, 1,5 tbsp olive oil, 450 g wheat flour. Knead a soft dough that should not stick to your hands and leave it in a warm place to rise for 45-60 minutes. It should double in size. Shape the dough into balls and place them in a baking dish. And leave for 15 minutes to grow. Put to bake at 200ºC for 40-50 minutes. for the sauce: Put in a blender 2 garlic bulbs, 0,5 bunch of dill, 1 tsp salt and 1-3 tbsp of vegetable oil. After you take the Pampushky out of the oven, pour the sauce over them.

Смачного! 74

Ukraine

Baked-goods

Poppy seed roll with walnuts and raisins

SERVINGS

by Stacie

DISH TYPE

1 roll

INGREDIENTS for the dough 200 ml heated milk 2 yolks 20 g. dry yeast 50 g. dairy butter 3 tbsp. sugar 10 g. vanilla sugar a pinch of salt 350 g. flour for the filling 200 g poppy seeds 1 white of an egg 30 g raisins 100 g sugar 100 g walnuts

YOU WILL NEED… Bowl Cake pan

Grated poppy seeds can not be found in any supermarket, so if you only have regular poppy seeds, it is better to grind it with a blender or grind it with sugar in a mortar. In order for the poppy seeds to grind well, take and pour it first with a small amount of boiling water so that the poppy steams out a little. Then drain the water, put the poppy seeds in a mortar or blender bowl, add a little sugar or honey and grind well. I won't say that this is a very simple task, but the better you grind poppy seeds, the tastier the pastries will be.

INSTRUCTIONS In a bowl, wheat flour with warm milk and dry yeast. Add yolks, softened butter, sugar, a pinch of salt and vanilla sugar. Knead a soft dough that should not stick to your hands and leave it in a warm place to rise for 4560 minutes. It should double in size. prepare the filling. To do this, mix grated poppy seeds, sugar, raisins and 1 egg white. Remove the risen dough from the bowl, put it on a floured kitchen surface, punch down and roll into a layer 3-5 mm thick. Spread the filling evenly over the entire dough with a spoon, not reaching about 1cm from the edge. Roll the dough into a roll. Put the roll in a cake pan, after brushing it with butter. Leave the poppy seed roll in a warm place for 20-30 minutes. It should expand slightly. After about 15 minutes, turn on the oven and set the temperature to 190200ºC. Select the bottom heat setting or the special baking setting if your oven has one. Set baking to medium. Before sending the cake to the oven, brush it with egg yolk and sprinkle with poppy seeds. Bake for 45-50 minutes. After baking, let it cool, remove from the mold and serve, cut into portions.

Смачного!

United Kingdom DISH TYPE

Victoria Sponge by Lisa

Baked-goods

SERVINGS 6-8 slices

INGREDIENTS for the sponge: 225 g. butter at room temperature 225 g. caster sugar 225 g. self-raising flour 1 tsp. baking powder 4 large eggs for the filling and topping: About 4 tbsp. raspberry or strawberry jam A little caster sugar

YOU WILL NEED… 2 round cake tins Parchment paper Electric mixer Spatula

Mary Berry's simple Victoria sponge is perfect for serving with friends at teatime.

INSTRUCTIONS Preheat the oven to 180°C/fan 160°C/gas mark 4. Cut 2 greaseproof paper circles, grease the cake tins with butter and put the circles inside. Grease the circles. Place the butter in a large mixing bowl, then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl. Using the electric mixer on slow speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20-30 minutes. The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife. Push the cakes out of the tins on their bases, invert them and remove the bases. Cool the cakes the right way up on a rack. Soften the jam with a palette knife. When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, put the other layer on top and sprinkle with caster sugar

Enjoy your cake!

USA DISH TYPE Appetizer

INGREDIENTS 1/2 cup light brown sugar, lightly packed 1/2 cup chopped or whole pecans 2 tsp. kosher salt 1 tsp. freshly ground black pepper 1/8 tsp. ground cayenne pepper 2 tbsp. pure maple syrup 1/2 pound thick-sliced applewood-smoked bacon, such as Nodine’s

YOU WILL NEED… Sheet pan Aluminium foil Wire baking rack Food procesor Paper towel

Caramelized Bacon by April

INSTRUCTIONS Preheat the oven to 375ºF. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top. Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs. Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it’s underbaked, the bacon won’t crisp as it cools. While it’s hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.

ENJOY YOUR MEAL

USA DISH TYPE Salad / Side-dish

SERVINGS 8-10

Freezer Cole Slaw by April (Grandmother recipe)

INGREDIENTS for the salad: 1 medium cabbage shredded 1 carrot grated 1 green pepper, chopped 1 tsp. salt for the dressing: 1 cup vinegar 1/4 cup of water 1 tsp. of whole mustard seed 1 tsp. celery seed 2 cups sugar

YOU WILL NEED… Bowl Sauce pan Plastic containers

INSTRUCTIONS Mix salt with cabbage. Let stand for 1 hour. Combine ingredients of the dressing and boil for 1 minute. Cool to lukewarm temperature. Squeeze out excess moisture from the cabbage then add carrot and pepper. Pour dressing over the cabbage mixture and mix throughly. Place in containers and then freeze. Thaw out prior to serving and place leftovers in the refrigerator.

ENJOY YOUR MEAL 78

USA DISH TYPE Baked-goods

SERVINGS

St Louis Gooey Butter Cake by April

8-10

INGREDIENTS 1 Box of yellow pound or standard yellow cake mix 2 Eggs 1 Stick of melted butter 1 8oz carton of room temperature cream cheese 2 Eggs 16 oz of powdered sugar minus 30 ml

YOU WILL NEED… Bowl 9" x 13" Cake pan

INSTRUCTIONS Preheat oven to 350ºF. Mix first three ingredients (cake mix, eggs, butter) Spread mixture in a lightly greased 9x18 pan and set aside. Mix the next three ingredients in a bowl and pour over the top of the cake mixture then spread evenly. Bake in the oven for 30 minutes. Remove from the oven once firm to the touch and sprinkle remaining powder sugar

ENJOY YOUR MEAL State of Missouri, USA 79

USA DISH TYPE Drink

SERVINGS

Hot Spiced Apple Cider by April

8-10

INGREDIENTS ½ gallon Apple Cider ½ cup Pineapple juice ½ cup Orange Juice spices: 1 tbsp. cinnamon 1 tbsp. Nutmeg 1 tbsp. ground cloves 1 cinnamon stick 1 apple sliced 1 orange sliced

YOU WILL NEED… Tea kettle Pot

INSTRUCTIONS Combine spices and juices with the sliced fruit and cinnamon stick in a tea kettle or pot. Bring to a boil and then serve. Optional: Alcohol can be added. Our preferences are Fireball (cinnamon flavored) or Spiced Rum

HAPPY HOLIDAYS!

USA DISH TYPE Side Dish

SERVINGS

Fried Plantain by Emily

INGREDIENTS 2 Ripe Plantains (yellowish color). Pinch of salt to taste. 1/4 tsp. Black Pepper 1/2 cup vegetable oil or olive oil. 1/4 of tsp. garlic.

YOU WILL NEED… Bowl Frying pan

INSTRUCTIONS In a large bowl wash and peel plantains. Slice each plantain 1/4 of an inch thick. Sprinkle salt, pepper and garlic on it and stir to mix well. Set the plantains aside. Pour the oil in a frying pan and heat the oil on top of the stove at medium heat.. Pour the plantains just enough to cover the pan. Fry the plantains until golden brown. Place the fried plantains on paper towels to drain the oil. Repeat the frying process until all the plantains are fried. Serve with cooked Black Eye Peas.

ENJOY YOUR MEAL

USA DISH TYPE Appetizer

Potato Latkes by Emily

SERVINGS 4-6

INGREDIENTS 4 large potatoes refrigerated 1 medium-small onion 1 tsp. salt 4 eggs 1 large handful crushed cornflakes or 1/2 cup corn flake crumb 1/3 cup matzoh meal (Bread crumbs) Oil to fry.

YOU WILL NEED… Grater Frying pan

INSTRUCTIONS Grate potatoes and onions with a hand greater (watch your fingers) or food processor. Add salt, eggs, cornflake crumbs and matzoh meal (breadcrumbs) makes thick batter. Fry in very hot oil till browned. Put on layers of paper towels to absorb excess oil. If batter gets watery add a little extra matzoh meal (breadcrumbs). Serve with apple sauce, sour cream or ketchup.

ENJOY YOUR MEAL

USA DISH TYPE Breakfast / Dessert

Kugel

(Sweet Noodle Casserole)

by Emily

SERVINGS 20

INGREDIENTS 1 lb. box wide egg noodles (1/4 inch). 1/2 cup raisins 2 eggs 1 tsp. vanilla 3/4 pint sour cream. 1/2 lb. cottage cheese (small card) 2 oz. cream cheese. 2 tsp. margarine/butter. 3/4 cup sugar. You can also add 1/2 cup of diced pineapple.

YOU WILL NEED… Bowl 9" x 13" pan *You can also add in 1/2 cup of diced pineapple

INSTRUCTIONS Cook noodles in boiling water (salted). Just before draining, throwing raisins to plumb. While noodles are still hot, add margarine, cream cheese and cottage cheese and mix well. Then add the sour cream. Beat eggs and sugar until foamy and add to noodles (also add vanilla and pineapple). Pour into 9X13 inch greased pan and sprinkle top with cinnamon and sugar. Bake at 350Fº for 30 to 45 minutes or until nicely browned on top.

ENJOY YOUR MEAL

USA DISH TYPE Entrée

SERVINGS 14

Hearts of Palm “Crab” Cakes (Vegan)

by Marnie

INGREDIENTS 1 can (14 to 15 ounces) hearts of palm, drained and rinsed 1/4 cup vegan mayonnaise 1 tsp. Old Bay or other seafood seasoning 1/8 tsp. fine sea salt 1/8 tsp. freshly cracked black pepper 1/4 cup finely chopped green onions 1 cup gluten-free panko (Japanese bread crumbs), divided

YOU WILL NEED… Baking sheet Parchment paper Medium bowl

INSTRUCTIONS Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper. Thinly slice hearts of palm lengthwise; cut slices crosswise into 3/4-inch lengths. Transfer to a medium bowl and, using fingers, gently press and break apart into shreds. In another medium bowl, whisk together mayonnaise, Old Bay seasoning, salt and pepper until well blended. Stir in hearts of palm and green onions until well combined (I like to get my hands in, to further break up hearts of palm). Sprinkle half the panko over hearts of palm mixture and mix in thoroughly (do not mash). Form into fourteen 1.2-inch thick patties (I used a #40 cookie scoop to portion). Spread the remaining panko in a small dish. Dredge patties in panko, pressing gently to adhere. As they are dredged, place patties on a prepared baking sheet, spacing them evenly. Spray with cooking spray. Discard any excess panko. Bake for 18 to 22 minutes until light golden brown. Turn on the broiler to HIGH. Broil for 30 to 90 seconds (keep checking, it happens fast!) until deep golden brown. Serve immediately with lemon wedges, cocktail sauce, or fresh parsley.

ENJOY YOUR MEAL

USA DISH TYPE Snack

SERVINGS

Peanut Butter Oat Protein Bites by Marnie

INGREDIENTS 2/3 cup creamy peanut butter 1/2 cup semi-sweet chocolate chips 1 cup old fashioned oats 1/2 cup ground flax seeds 2 tbsp. honey

YOU WILL NEED… Bowl

INSTRUCTIONS Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll. Roll into 12 bites and store in the fridge for up to a week. If these bites are too dry and aren’t binding, add water one tablespoon at a time.

ENJOY YOUR SNACK

Cooking Tips - Measurements & Conversions

Weights

Oven Temperatures

Imperial Metric ½ oz ¾ oz 1 oz 1½ oz 2 oz 2½ oz 3 oz 4 oz 4½ oz 5 oz 6 oz 7 oz 8 oz 9 oz 10 oz 12 oz 1 Ib 1 1b 8 oz 2 Ib 3 Ib

10 g 20 g 25 g 40 g 50 g 60 g 75 g 110 g 125 g 150 g 175 g 200 g 225 g 250 g 275 g 350 g 450 g 700 a 900 g 1.35 kg

Fº

140ºC 150°C 170ºC 180ºC 190ºC 200ºC 220ºC 230ºC 240°C

275°F 300°F 325°F 350°F 375°F 400°F 425°F 450°F 475ºF

Pots and Pans

Volume

Imperial Metric 2.5 cm 3 cm 4 cm 4.5 cm 5 cm 6 cm 7.5 cm 9 cm 10 cm 13 cm 13.5 cm 15 cm 16 cm 18 cm 19 cm 20 cm 23 cm 24 cm 25.5 cm 28 cm 30 cm

American Conversions

Cº

1 2 3 4 5 6 7 8 9

If using a fan oven you will need to reduce the oven temperature in a recipe by 20 degrees.

Dimensions 1 inch 1¾ inch 1½ inch 1¾ inch 2 inch 2½ inch 3 inch 3½ inch 4 inch 5 inch 5¼ inch 6 inch 6½ inch 7 inch 7½ inch 8 inch 9 inch 9½ inch 10 inch 11 inch 12 inch

Gas Mark

Imperial

Metric

2 f1 oz 3 f1 oz 5 f1 oz (¼ pint) 10 fl oz (½ pint) 1 pint 1 ¼ pint 1 ¾ pint 2 pint 2½ pint 4 pint

55 ml 75 ml 150 ml 275 ml 570 ml 725 ml 1 litre 1.2 litre 1.5 litre 2.25 litres

Liquid Metric

½ fl oz 1 f1 oz 2 f1 oz 4 fl oz 8 fI oz 16 fl oz

15 ml 30 ml 60 ml 120 ml 240 ml 480 ml

American 1 1 1 1 1 1 1

cup flour cup caster sugar cup brown sugar cup butter cup sultanas/raisins cup currants stick butter

SKILLET

STEW POT

SAUCE PAN

STOCK POT

FRYING PAN

Cake Pans

American Imperial 1 tbsp 1/8 cup ¼ cup ½ cup 1 cup 1 pint

WOK

round pans

6x2 in = 4 cups 8x2 in = 6 cups 9x2 in = 8 cups

square pans

8x2 in = 8 cups 9x2 in = 10 cups 10x2 in = 12 cups

rectangular pans

11x7 in = 10 cups 13x9 in = 14 cups

Imperial Metric 5oz 8oz 6oz 8oz 7oz 5oz 4oz

150g 225g 175g 225g 200g 150g 110g