how to cook top 10 traditional foods of 101 countries a

7/29/2019 How to Cook TOP 10 Traditional Foods of 101 Countries A

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How to cook TOP specialties traditionalfoods of 101 countries A-Z

Antoniu Andrei

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Copyright. All rights reserved. No part of this book may be

reproduced in any form or by any means without the prior written

permission of the publisher.

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Content


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Introduction


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A

AfghanistanAfghan food is really good food. Indian and paki food are delicous by adding too

much spice in it, I cook Indian food too and without the spice it's not good as it should be, but

most of Afghan food are good even without spice. Afghan Bulani is the most delicious in the

world with homemade yogurt.

1. BulaniA common and delicios appetizer is the Afghan Bulani, it is cook usually on holiday

occasions especially on Fridays. Many families like to gather togheter and cook specials

meals like Ashak, Mantoo and Bulani.

Ingredients:

Egg roll wrappers 4 medium potatoes or 4 bunches of leeks 2 Onions (only for potato bulani) Salt to taste Oil for frying

Directions:

First wash or clean the potatoes and then boil or microwave them until they are very

soft like mashed potatoes; then let them cool. Afterward peel off the skin and add salt while

mashing them with a masher or spoon. Peel the onions and chop them in really small piecesand add them inside the mashed potato with adding half cup water while mixing. On a

smooth surface like the kitchen wood board, take the egg roll wrapper and fill it with 1 1/2

tablespoon of potato and place it in the half of the wrapper, and spread it with back of the

spoon. Dip your finger it into a bowl of water and run the water around the edges of the egg

roll wrapper. Take the end or the remained half of the wrapper and attach it to the other

end as a diagonal form and pinch the sides of the wrapper, which it looks like a triangle

shape.

Try to finish all your stuffing before you go to the next step of frying; because once

the oil gets hot, you will have a hard time cooking and making at the same time. In a pan add

4 tablespoon of cooking oil and place the Bolani when the pan gets hot. Fry one side until itbecomes golden brown and then flip it over and fry the other side while adding oil as


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needed. Each side will take 1 to 2 minutes. After the two sides cooked, drain the excess oil as

you lift the bulani from the pan and place it on a plate while the paper towel is on the plate

to remove the excess oil. Serve your homemade Afghan Bulani with yogurt as a delicious

appetizer.

2.NaanAfghani Naan Recipe or bread recipe makes the important part of the Afghan meal.Ingredients:

1 lbs (5 cups) chapatti flour 1 teaspoon salt 1 package quick rising yeast 4-5 teaspoons vegetable oil (optional) 2 cups warm water Sia dona (nigella seeds), poppy seeds, sesame seeds (optional)

Directions:

Sift the flour with the salt into a bowl. Add the yeast and mix to combine the dry

ingredients for this Afghani naan recipe. Mix in the vegetable oil and rub in with the hands.

Gradually add the warm water to the flour and yeast and mix with the hands until a smooth,

round, soft dough is produced. Knead for another 7 to 10 minutes until the dough is elastic

and smooth, essentially the same as ordinary bread dough. Then form into several medium

balls, cover with a damp cloth and leave to rest in a moderately warm place for about an

hour or until the dough has doubled in bulk.

Preheat the oven to 500 degree. Line a baking tray with aluminum foil and place in

the oven to get hot.

When the dough has risen divide into four equal sized balls. Shape or roll out on a

lightly floured surface idealy on a long wooden board into oval shapes to a thickness of

about inch. After shaping the naan, wet your hand and form deep grooves down the

center of each. In Afghanistan the grooves are made with either fingers or thumb or a special

cutter and this depends on whether the baker is a woman or a man. Sprinkle your

homemade Naan lightly with the Sia Dona or Khash Khosh black seed or poppy sesame seedsif desired.

Remove the hot baking tray from the oven and place a the flattened bread dough

onto it. Bake immediately for 8 to 10 minutes until the naan is golden brown. The bread

should be fairly crisp and hard on the outside but make sure not over cook or burn it.

Repeat the process with the remaining balls of dough or you can add them all the

once if there is enough place. When removed from the oven, the Bread should be wrapped

in a clean tea towel or tin foil to prevent drying out. This recipe will make 4 Afghani Naans or

breads.
http://www.afghanistan-culture.com/yogurt-recipe.htmlhttp://www.afghanistan-culture.com/yogurt-recipe.html


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Enjoy your Naan recipe.

3.Qabili PalawAfghanistan has too many delicious traditional foods but the most important one for

which Afghanistan is famous is QABILI PALOW.

Ingredients:

3 cups basmati rice (soaked for an hour or two beforehand if you have time, for extrafluffiness)

4 tbsp. sunflower oil 1 kilogram of lamb shoulder, cut into chunks. 1 cup lamb stock

3 cups water

salt3 medium onions, roughly chopped

3 large carrots, peeled and julienned 1/2 cup red or black raisins (I didnt include these but they are traditional)

1/2 cup slivered almonds

1/2 cup pistachios (optional)

2 tbsp. sugar2 tsp. ground coriander

1 tsp. ground black pepper 1 tsp. ground cumin 1 1/2 tsp. ground black cardamom seeds

Directions:

Preheat the oven to 260 degrees celsius.

Heat half the oil in a large pot over medium-high heat. Season lamb with salt andbrown, turning occasionally, for 8 to 10 minutes. Transfer lamb to a plate and set aside.

Reduce heat to medium, add onions, and cook, stirring, until well browned, around 20

minutes. Return lamb to pot with the lamb stock and 1 cup water; reduce heat to medium-

low and simmer, covered, until meat is tender. This will take about 1 to 1 1/2 hours,

depending on the quality of the meat (I like to use economical stewing meat, so it always

takes me a little longer to get it nice and soft, but after that you really cant tell the

difference).

While the lamb is cooking, boil the carrots in a separate pan containing 3/4 cup of

water and a little salt. Cook for 5 7 minutes, until tender and a deep orange colour makesure not to overcook them. Once they are cooked, drain any leftover liquid out of the pan.


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Add the remaining 2 tbsp of oil, raisins (if using), almonds and sugar to the carrots. Stir

quickly over medium-high heat and keep stirring for about 3 minutes. The raisins will look

plump and the carrots will caramelise slightly. Remove from heat.

Combine coriander, pepper, cumin and cardamom in a small bowl. Combine rice, 3

cups of water, pistachios (if using), the lamb, the cooking liquid from the lamb, and the spicemix. Season with salt and stir the whole thing well. Bake the rice for 20 minutes at 260

degrees then reduce the temperature to 120 degrees. Cook for another 20 minutes, adding

a little more water if the dish becomes too dry or cooking a little longer if it is still too wet.

Sprinkle the almonds and carrots over the pilau, and serve with a simple salad.

Algeria1. Chakchouka

Most recipes include the eggs, but they can actually be left out if you like. Jewish

immigrants from the Maghreb have made this a popular breakfast dish in Israel.

Ingredients:

Olive oil -- 3 tablespoons Paprika -- 1 to 2 tablespoons Onion, thinly sliced -- 1 Garlic, minced -- 2 to 3 cloves Tomatoes, peeled, seeded and diced -- 3 Green and red bell peppers, diced -- 2 to 3 Water -- 1 cup Salt and pepper -- to taste Eggs (optional) -- 4

Directions:

Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly

to color the oil, about 10 to 15 seconds. Add the onions and garlic and saut until the onions

are translucent and wilted but not browned, about 5 minutes.

Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the

peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and

simmer for about 10 minutes. Add more water as needed to keep it from drying out.

Using a spoon, form four small indentations in the simmering peppers to hold the

eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an

indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

Serve with crusty bread, pita or rice.


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Variations:

o Add 1 teaspoon of cuminseed to the hot oil for about 15 seconds before you add thepaprika. Add 2 to 3 teaspoons of ground coriander along with the onions.

o For a little spice, saut 1 tablespoon of harrisa paste(next recipe) or a minced chilepepper with the onions.

o Sometimes fresh shrimp or a spicy lamb sausage called merguezis added to thesimmering peppers along with the eggs.

o Add 1 small, diced eggplant along with the peppers.o Add 1 potato, cut in a small dice, along with the peppers.o Sprinkle the top of the cooked dish with chopped parsley or cilantro.o Add a few olives and capers and eliminate the eggs. Chill and serve garnished with

hard-boiled eggs or tuna.

2.Harissa(North African peppers and spice paste)

Ingredients:

Paprika -- 1/4 cup Cayenne pepper -- 1-2 tablespoons Ground cumin -- 1-2 tablespoons

Ground caraway (optional) -- 1 tablespoon Ground coriander (optional) -- 1 tablespoons Salt -- 2 teaspoons Olive oil -- 1/2 cup

Directions:

Mix all the ingredients together in a bowl to form a paste. Will keep fresh for 2-3

months if stored refrigerated.

Variations:

o The amount and proportion of spices can be varied according to your taste. Add 2-3cloves of garlic or 1-2 tablespoons of tomato paste for a richer, rounder flavor.

Substitute 3-4 New Mexico, ancho or other dried chilies for some or all of the paprika

if you like. Soak the chilies in warm water first to soften them up.

3.CouscousIngredients:

Couscous -- 2 cups


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Salt -- 1/2 teaspoon Boiling water or stock -- 2 cups

Directions:

Mix the couscous and salt together in a large bowl. Pour the boiling water or stockover liquid all at once into the couscous and stir in well.

Cover the bowl with a tight-fitting lid, plate or with plastic wrap. Set aside for about 10-15

minutes to steam.

Remove the cover and fluff the couscous with a fork. Stir in 1 tablespoon of butter or

olive oil if you like. Use couscous as a base for North African tagines and stews, or as an

accompaniment to hot entrees or cold salads.

4.KeftaAll names for these little balls of wonder derive from the Persian verb kuftan, which

means "to grind."

Ingredients:

Ground lamb or beef, or a mixture of the two -- 2 pounds Onion, minced -- 1 Fresh parsley or mint, finely chopped -- 1/2 bunch Ground cumin -- 1 tablespoon Cinnamon -- 2 teaspoons Allspice (optional) -- 1 teaspoon Salt and pepper -- to season Oil -- 1/4 cup

Directions:

Place the ground beef or lamb, onion, herbs, spices, salt and pepper in a large bowl

and knead together well. Wrap in plastic and chill for 1-2 hours to allow the flavors to mingle

and make the meat easier to handle.

Form the meat mixture into balls, patties or ovals the size of a small egg.

Heat the oil in a skillet over medium flame and, working in batches, saut the meatballs until

browned on all sides and cooked through. Browned meatballs can also be finished in a 350Foven.

Serve as is or in pita bread as a sandwich with tzatziki sauce.

Angola1. Grilled Prawns with Raw Sauce


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Ingredients:

1 lb prawns 2 garlic cloves, crushed 1/2 cup green onion, including tops, chopped 1 teaspoon ground cumin 1/4 teaspoon salt 4 tablespoons wine vinegar 4 tablespoons water

Directions:

Make the sauce by combining all the ingredients (except the prawns!) and grinding

them into a paste. Put the prawns on the skewers and brush with sauce. Grill until done

(they should lose their translucent color), about 3-4 minutes on each side. Serve with extra

sauce on the side.

2. Swordfish KebabsServe with Salad, pitta bread and hummous. This is a wonderful Middle Eastern dish.

Ingredients:

2 lbs swordfish steaks, cut into large cubes 3 tablespoons olive oil 1/2 lemon, juice of 1 clove garlic, crushed 1 teaspoon paprika 3 tomatoes, quartered 2 small onions, cut into wedges salt & freshly ground black pepper

Directions:

Place fish in a large dish. Blend together the oil, lemon juice, garlic, paprika and

seasonings in a small bowl. Pour over the fish. Cover loosely with clear film and leave in acool place to marinate for up to 2 hours. Thread the fish cubes onto skewers, alternating with

pieces of tomato and onion. Grill the kebabs for 7 to 10 minutes, basting frequently with the

remaining marinade and turning occasionally.

3. Angolan Corn and Rice BreadIngredients:

14 ounces ground white cornmeal (400 g) 1 tablespoon baking powder 1 teaspoon salt


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7 ounces cooked rice (200 g) 12 1/4 ounces whole milk (360 ml) 3 eggs 2 tablespoons coconut oil

Directions:

Preheat oven to 375 degrees F (190 degrees C). Sift all the dry ingredients together

then beat together the eggs and mix with the coconut oil, milk and rice. Mix this into the dry

ingredients and combine well. Pour the mixture into a well-oiled baking pan, place in an

oven at 375 degrees F (190C) and bake for 30 minutes. Take out of the oven, allow to cool a

little then tip from the tin and allow to cool completely before cutting and serving.

Argentina1. ChimichurriThis TOO easy sauce, of Argentine origin, makes your steak taste like it was just

dragged through the garden! Great on rare, chargrilled, flank steak.

Ingredients:

1 bunch flat leaf parsley 8 cloves garlic, minced 3/4 cup extra virgin olive oil 1/4 cup red wine vinegar 1 lemon wedge (juice of) 1 tablespoon diced red onion 1 teaspoon dried oregano (optional) 1 teaspoon black pepper 1/2 teaspoon salt

Directions:

Pulse parsley in processor to chop. Add remaining ingredients and blend. Separate

sauce into equal parts. Use half for basting or marinade. Use other half for table service.

2. Provoleta - Grilled Provolone

Ingredients:

1 lb provolone cheese, in one unsliced log 2 teaspoons olive oil 1 tablespoon oregano, fresh, chopped 2 teaspoons red chili pepper flakes (aji molido)


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Directions:

Slice the cheese in 1/2 inch thick rounds. Mix together the oil, oregano, and aji to

form a paste. Spread the paste over the cheese slices. There is a certain amount of

technique to successfully grilling cheese. An essential is that the grill must be very hot. To

cook directly on the grill, first set the prepared cheese slices out at room temperature for a

couple of hours. As the surface dries out, a hard film starts to form. This is what will keep

you from ending up with a gooey puddle in the bottom of your grill. If you don't quite feel up

to cooking the cheese directly on the grill, you can use a pie plate or aluminum foil. Cook

about three minutes on each side.

Serve hot.

3. Alfajores (Dulce De Leche Sandwich Cookie)Ingredients:

1/2 cup butter 1 cup sugar 1 egg 2 egg yolks 1 teaspoon vanilla 2 teaspoons lemon rind, grated 1 1/2 cups cornstarch 1/2 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup dulce de leche (store bought or homemade)

Directions:

Cream butter for a minute, add sugar and beat until fluffy. Add egg and egg yolks,

one at a time, beating well. Beat in vanilla and lemon rind. In a separate bowl, sift together

cornstarch, flour, baking powder and salt. Add to mixture and mix well. Drop batter by small

spoonfuls onto well buttered baking sheet. Try to keep your cookie size uniform as it will

make building sandwiches easier. Bake at 350 degrees for 15 minutes. Remove immediately.

Sandwich the cookies together with (dulce de leche) sweet milk dessert.

AustraliaMany traditional Australian recipes originated in Great Britain and were adapted

over the years to fit the Aussie way of life.


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1. Meat PieIngredients:

Filling incredients

1 kg (2 punds) chuck or round steak 2 bacon rashers (bacon slicers), chopped 1 large onion, peeled and finely choped 375 ml (13 fl. oz) water teaspoon black papper teaspoon salt thyme 2 tablesoons flour, plain (flour, all-purpose)

Pastry incredients

300 grams (2 cups) four, plain (flour, all-purpose) Pinch salt 60 grams (2 ounces) margarine or butter 150 ml (5 fluid ounces) cold water 1 package commercial puff pastry

Directions:

Filling directions

Remove any fat and cube the chuck into about 1 cm ( inch) pieces. Fry the bacon

and onion over a low heat and add the chuck when the onions are slightly soft. Season with

salt, pepper and thyme, add the water, cover and simmer for about 1 hour. In a bowl, slowly

add a little water to the flour and stir until it forms a smooth, runny mixture. Slowly stir the

flour-water mixture into the meat mixture until it thickens. Remove from heat and let it cool.

Pastry directions

Line the small pie dishes with the pastry and fill with the cooled meat mixture.

Moisten the rim of the pies with milk or beaten egg so the tops will stick to it. Place a layer

of commercial puff pastry on top of each pie to form a lid and trim away the excess. Press

the edges together with a fork to seal. Make a hole in the centre of each pie to allow the

steam to escape and glaze the tops with beaten egg or milk.

The pie directions

Line the small pie dishes with the pastry and fill with the cooled meat mixture.

Moisten the rim of the pies with milk or beaten egg so the tops will stick to it. Place a layerof commercial puff pastry on top of each pie to form a lid and trim away the excess. Press


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the edges together with a fork to seal. Make a hole in the centre of each pie to allow the

steam to escape and glaze the tops with beaten egg or milk.

Bake pies at 180 C ( 375 F) for 15 - 20 minutes or until golden brown on top. Serve

hot with tomato sauce on top.

Enjoy!

2.ANZAC BiscuitsIngredients:

125 grams (1/2 cup) butter 1 tablespoon golden syrup (corn or cane syrup) 1 teaspoon carbonate or soda (baking soda) 2 tablespoons boiling water 150 grams (1 cup) flour, plain (flour, all-purpose) 85 grams (1 cup) coconut, desiccated 220 grams (1cup) sugar, caster (sugar, granulated) 85 grams (1cup) rolled oats

Directions:

Preheat oven to 160C (325 F). Combine butter and golden syrup in a saucepan and

stir over a low heat until butter melts. Dissolve the carbonate of soda into the boiling water

and add to the butter mixture. Sift the flour and add the sugar, coconut, and rolled oats. Stir

the butter mixture into the dry ingredients until it forms a stiff dough. Drop small lumps of

dough onto a lightly greased baking pan. Press down on each with a fork. Make sure youleave room between the biscuits for them to expand. Bake until golden brown, about 18 - 20

minutes. Remove the pan from the oven and let the biscuits rest for a minute or two. Then

carefully remove the biscuits to wire racks for cooling.

Store in an airtight container. Makes about 36 biscuits.

Note: There are no eggs in this recipe. This is because eggs were scarce during the

war. So golden syrup (treacle) was used instead to hold all the ingredients together.

3.Australian RissolesSo simple, why not make them a regular in your home.

Ingredients:

500 grams minced lean chuck (1 pound lean ground beef) 1 medium onion, finely chopped 90 grams (1 cup) soft bread crumbs teaspoon dried mixed herbs 1 tablespoon parsley, chopped 1 egg, season and beat well flour as needed

Directions:


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Blend all ingredients well together (except flour). Shape into balls and flattened

slightly. Make your rissoles about 6cm ( 2 " ) in diameter for a main dish, smaller if serving

with pasta or as an appetiser. Put flour into a bag and then add 2 Rissoles at a time. Shake

gently until the Rissoles are coated. Brush off excess flour before cooking. Cook on the hot

plate on the barbie or indoors fry for about 20 minutes turning and browning on all sides.

Variation: take 1 carrot and 1 zucchini finely grated plus red or green capsicum(green pepper) finely chopped and cook until tender in 2 teaspoons of oil over medium heat.

Let cool and then add it in Step 1.

Austria1. Wiener Schnitzel

Ingredients:

4 (4 ounce) boneless veal cutlets or 4 (4 ounce) veal scallopini 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon fresh ground pepper 1 egg 2 tablespoons water 1 cup dry breadcrumbs 1/4 cup vegetable oil (or canola) 1 lemon, cut in wedges

Directions:

Mix flour, salt, paprika and pepper. Coat meat with flour mixture; pound until 1/4"thick. Beat egg and water until blended. Dip meat into egg mixture, then coat with bread

crumbs. Heat oil in large skillet; brown meat quickly. Reduce heat to low; cover and cook 30-

45 minutes or until tender. Serve with lemon wedges.

2. Tafelspitz

Ingredients:

3 lbs beef brisket 2 quarts water 1 teaspoon salt


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2 leeks, white part only 1 onion, cut into rings 2 large carrots, peeled, cut into thin sticks 4 celery ribs, cut into thin strips 6 small red potatoes, scrubbed 6 gherkins parsley apple, slices sour cream horseradish

Directions:

Heat 2 quart water with salt. Add beef; bring to a boil. Skim foam from surface untilclear. Partially cover pot; simmer 1-1/2 hours. Cut leeks in 2-inch pieces, then cut in half

lengthwise. Add leeks, onion, carrots, celery, and potatoes to beef. Cook until beef and

vegetables are tender. Cut beef into 1/2 inch slices. Cut gherkins lengthwise in thin slices,

leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins. Serve

vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top.

Garnish with parsley.

3. Austrian Goulash

Ingredients:

4 lbs stew cut meat, cut into bite-sized chunks flour seasoned with kosher salt & cracked pepper (about 1 cup flour, 1 Tbsp salt &

pepper)

2 large onions, sliced thin olive oil, for searing 1 tablespoon hungarian hot paprika 1 -2 teaspoon mild paprika 2 garlic cloves, sliced thin 1 small lemon, zested 1 tablespoon caraway seed 2 tablespoons tomato paste 4 cups tomato sauce (large can) 1/2 cup beef (or water) or 1/2 cup chicken stock (or water) kosher salt & pepper flour (for searing meat)

Directions:

You will need a large Dutch oven with a lid for best results. Add just enough olive oilto coat the pan and turn the heat high enough to make the oil shimmer, but not smoke. Pat


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the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper. Add one

piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without

crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will

give the gravy great flavor. Cook the meat in batches, if necessary and set aside in a bowl--

to collect the juice.When all the meat is seared, turn the heat to medium and add a little more olive oil

to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till

fragrant-- 30 seconds or so. Add the tomato paste and paprika, and cook for 1-2 minutes.

Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well. Bring to a

simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too

thick, thin with a little more chicken stock or water until it is the consistency of a gravy.

Simmer for 2 hours, or you can use a slow cooker for 4-6 hours. This stew tastes even better

if made one day in advance.

4. Kaiserschmarrn

Ingredients:

1 cup milk 4 eggs 1 1/4 cups all-purpose flour 2 tablespoons granulated sugar 1 pinch salt 2 tablespoons butter powdered sugar

Directions:

Beat milk and eggs until smooth. Whisk together flour, sugar and salt. Pour wet

ingredients over dry and stir just until combined.

Heat a skillet over medium-high heat. Melt butter. Pour in batter. Let cook,

undisturbed, until the bottom is beginning to brown, about 4 minutes. Using a spatula, flip

the batter in sections, scrambling it. Allow to cook again until it begins to brown, 3-4

minutes. Repeat 3-5 times, until all the batter is in scrambled curds and has browned. Dust

with powdered sugar and serve with fruit preserves.

5. Crpes (Austrian pancakes)

Ingredients:

1/3 cup light bean flour


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1/2 cup potato starch 2 tablespoons tapioca flour 1/2 teaspoon salt 2 eggs (I use egg replacer) 1 1/2 cups water olive oil, for brushing skillet

Directions:

In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk

together. Add the eggs and beat together until smooth. Slowly beat in the water. Let rest in the

fridge for at least 20 minutes. Heat a 9" skillet or frypan over high heat, brushing with oil. Be

sure it is hot enough for water to dance on the surface before starting to cook the flat bread.

Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet. Cook until

the bottom of the wrap is golden brown and the edges curl and the top seems dry. Turn and

barely cook the other side.

6. Nutty" Austrian Applestrudel

Ingredients:

250 g flour (all purpose) 1 pinch salt 1 egg (whole) 100 ml water (lukewarm) 20 ml oil (canola) vinegar (1 dash) 750 g apples (rather sour, such as Granny Smith, already peeled, pitted and cut in about 1 - 1,5cm long, thin slic) lemon juice (juice of half a lemon) 1 teaspoon lemon, cest 50 g breadcrumbs 50 g hazelnuts (ground) 50 g butter 120 g brown sugar (or to taste)

1 teaspoon cinnamon 50 g raisins (optional) 2 -3 tablespoons rum (or calvados) (optional) butter (melted, for coating) icing sugar (for dusting)

Directions:

Knead all dough ingredients (first 6) to a soft and elastic dough using your hands.

Form a ball, cover in plastic wrap and put in fridge for about 30min.


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Peel and pit apples and cut into 1 to 1,5cm long, thin slices. Sprinkle with lemon juice,

stir and set aside. (You should have about 750g apples).

Melt 50g butter in a non stick pan, add 120g (use more or less according to your

"sweet tooth") brown sugar, hazelnuts and breadcrumbs. Stir and toast until fragrant (becareful not to burn the nuts, sugar and breadcrumbs). Add cinnamon and lemon cest,

transfer mixture to a bowl, set aside to cool.

Roll dough using a rolling pin on a flour dusted cloth. Use the back of your hands to

actually "drag" the dough along until very thin (you're supposed to be able to read a

newspaper lying under the dough). Spread butter on the dough.

If using raisins: add raisins, rum or calvados to a microwave proof dish and nuke for

about 30 secons until the raisins have soaked up all the alcohol).

Sprinkle dough with apples, raisins and the breadcrumb-nut filling.

Fold in the dough sides and roll up to a "strudel" using the cloth.

Coat with melted butter and let bake until golden brown at 190 (usually about

30min.).

Let strudel cool for about 20 minute until lukewarm, dust with icing sugar and serve

with ice cream or vanilla sauce (or whipped cream).

This strudel turns out very fine with puff pastry as well!

7. Peachy Cheese Danish

Ingredients:

1 (8 ounce) can refrigerated crescent dinner rolls 4 ounces cream cheese, softened 1/4 cup sugar 2 tablespoons lemon juice 8 teaspoons peach preserves (or flavor of your choice)

Glaze incredients

1/4 cup confectioners' sugar


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1 teaspoon vanilla extract 1 -2 teaspoon milk

Azerbaijan1. Stuffed Vine Leaves

Ingredients:

1 lb pickled grape leaves, pickled in brine then washed and drained 4 medium onions, diced 2 cups rice, washed under cold water and drained 1 cup flat leaf parsley, chopped finely 1/2 cup olive oil 1/3 cup pine nuts 1/4 cup dried currant 1 tablespoon dried mint flakes 1 teaspoon allspice \ 8 teaspoon black pepper 1/8 teaspoon ground cinnamon 1 teaspoon granulated sugar 2 tablespoons lemon salt 1/2 lemon, juice of

Directions:

Dice the onions and saut with 1/4 cup of olive oil.

When they turn translucent, add the pine nuts and saut for 5 more minutes.

Add rice and stir constantly for 5-10 minutes until the rice is translucent.

Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar

and allspice) and chopped parsley.

After another quick stir, add 1/2 cup of boiling water and simmer on low medium

heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.


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Take off heat and let cool.

And now, here comes the fun part. Traditionally, you would put a spoonful of the

cooled mixture in the center of the top part of the leaf, fold the sides inwards and then rollthe leaf like a cylinder. But since I have The UltimateDolma Machine (follow the link

mentioned in the description section), I just placed a leaf on the rubber compartment of the

machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma

from the other side of the machine. The process was a breeze. It took me only 10 minutes to

roll nearly 40 perfectly shaped dolmas. Below is the process fully photographed.

As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot

(to prevent the stuffed leaves from burning).

Lay all your dolmas side by side and tuck very tightly.

Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling

water, cover with a plate upside down (so that the dolmas dont move around in boiling

water) and bring to a boil.

Reduce the heat to medium low and simmer until all the water is absorbed (roughly

45-60 minutes).

Transfer to your serving dish and let cool.

2. Manti

Ingredients:

1 (12 ounce) package wonton wrappers (3.5 x 3.5 inch squares)Filling

2 cups lamb, minced or 2 cups ground lamb or 2 cups ground beef 1 1/2 cups onions, minced 1/2 cup parsley, minced 2 teaspoons cumin 2 teaspoons salt 1 teaspoon black pepper

Garnish

2 cups yogurt


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1 tablespoon garlic, minced 1/2 teaspoon salt 2 tablespoons butter 1 teaspoon cayenne pepper (depends on how hot you like it) or 1 teaspoon paprika

(depends on how hot you like it)

Directions:

Combine filling ingredients (food processor works great) and chill.

Cut the wraps diagonally, ie. two triangles per wrap. Take approximately half a

teaspoon of filling in the shape of a ball and put in the center of each triangle. Have a cup of

water nearby, and use your little finger to dampen the sides of each triangle (so the dough

will stick) and close them up.

Place the manti on floured baking sheet. Repeat with the rest of the wrappers and

filling.

Put all the uncooked manti into the big size Ziploc or in a container with the lid. Keep

them in the freezer at least for a day.

When ready to cook, remove from bag and place on a plate an hour before cooking.

Fill a large pot with water, add pinch of salt and 1 tbsp olive oil and bring to boil overmedium high heat. Add the manti and stir gently to keep them from sticking to each other.

Do not crowd the pot.

Cook for exactly 9 minutes and then drain. Put on plates.

While the manti boil, fry the butter in a small pan mixed with the red pepper until

browned. When ready to serve, put some garlic yogurt on top of the manti, then drizzle the

fried butter over the top.

3. Ayran

Ingredients:

1 1/4 cups plain yogurt 2 cups carbonated water (Perrier plain) 1/2 teaspoon salt 1 tablespoon fresh lemon juice 1 1/2 teaspoons ground cumin


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Directions:

Mix well all ingredients in a blender.

Taste, you may want to increase the salt or lemon juice.

Chill.

Serve cool, like a beverage.

4. Meat Kutaby

Ingredients:

Mutton - 108 g onions - 20 g lavashana (rolled thin tablets of dried cherry plums) - 15 g or pomegranates - 20 g wheat flour - 110 g butter oil - 30 g sumakh - 3 g pepper -0.1 g salt to taste

Directions:

Take wheat flour, add salt and make tight dough. Roll the dough 0.5-1 mm thick and

cut from it round pieces the size of a pie plate. Put mutton and onions through the mincer,

add pepper, salt, lavashana and pomegranate. Mix thoroughly. Wrap the filling in pieces of

dough in the shape of a crescent and roast in oil in a frying pan. Sprinkle with sumakh when

serving.

5. Fried Meat Azerbaijan-styleIngredients:

Mutton - 330 g mutton kidneys - 85 g butter - 25 g; onions - 50 g fresh tomatoes - 100 g wheat flour - 90 g coriander and dills - 12 g pepper -0.1 g


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salt to tasteDirections:

Cut mutton into pieces, 4-5 pieces for a helping. Remove the membranes from the

kidneys and cut each kidney into two pieces. Sprinkle the meat and the kidneys with pepper

and salt, brown in butter and add simmered onions. Bake lavash (flat bread). To prepare

lavash, roll heavy unleaven dough 1 mm thick and bake on a tray. When serving, put lavash

on the plate, lay the fried meat on it, garnish with tomatoes and sprinkle with greens.

6. Lyulya-KebabIngredients:

Mutton - 330 g rump fat - 20 g onions - 20 g spring onions - 40 g parsley and basil - 15 g wheat flour - 45 g sumakh - 3 g salt and pepper to taste

Directions:

Put mutton flesh with onions and fat through the mincer, add pepper and salt and

mix thoroughly. Cool the minced meat in the refrigerator for 20 minutes. Shape short

sausages from the minced meat and hook on a spit which should be a little thicker than a

shashlyk spit. Roast over burning charcoals. Fold into lavash cakes before serving. Bake

lavash, as for fried meat.

Lyulya-kebab is seasoned with onions cut in rings, sumakh or tomatoes roasted on a

spit.

7. DyushbaraDushbara is a soup made with tiny dumplings stuffed with lamb, which look much like

tiny ravioli. The comforting broth, flavored with fried onion, cilantro, mint and dried sour

cherry-plums, may be served with gutabs as a first course (See Gutab). At the table, one may

add vinegar mixed with finely chopped garlic-two basic ingredients that are believed to assist

in recovery from a cold.

Each dumpling in the dushbara is carefully shaped by hand by placing a pinch ofminced lamb into a small square of dough, folding the dough in half to make a triangle and


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then pinching the two ends of the dough together. Making the dumplings is a time-

consuming process. For a large family, a cook must prepare hundreds of dumplings, just for a

single meal! It's impossible to try to cheat by making fewer, dumplings that are larger. If the

dumplings are too thick, they won't cook and will remain raw in the middle.

Ingredients:

Mutton - 108 g wheat flour - 40 g egg 114 onions - 18 g coriander leaves -25 g or dried mint - 1 g grape vinegar pepper and salt to taste.

Directions:

Dyushbara is a dish of Azerbaijan dumplings. The stock is prepared from bones while

the meat is minced together with onions and spices to make the filling. Roll tight unleavened

dough 1 mm thick and cut into uniform squares. Put 2-3 g of the filling in the middle of each

square. Fold the squares lengthwise or diagonally. Bend back the ears. Boil in the stock for

some 5 minutes so that the dumplings rise to the surface. At home dyushbara dumplings are

usually made very small so that you can scoop four or five of them with a table spoon at a

time. Grape vinegar with garlic is served separately and the dumplings are seasoned withcoriander leaves or dried mint.


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B

Bangladesh

1. Kalia meat dishes

Ingredients:

Meat 2 lbs Oil 1/2 cup Onion paste 1/4 cup Ginger paste 1 tbsp Garlic paste 2 tsp Turmeric paste 2 tsp Chili paste 1 tsp Cumin paste 2 tsp Coriander paste 2 tbsp Ground pepper 1 tsp Cinnamon 3 1 sticks Cardamom 3 Bay leaf 1 Potatoes 1 lb

Directions:

Cut the meat into 1 inch cubes. Mix all the ingredients except potatoes with the meat

and half of the oil. Cover the meat with an equal amounts of water and cook under medium

heat. When the water has evaporated, stir fry the meat for about 10-15 minutes.

Meanwhile, peel the potatoes, and cut them into large pieces. Fry the potatoes in the rest ofthe oil until they start turning brown. Add the potatoes to the meat and stir fry them a bit

longer, making sure that the potatoes and meat do not start breaking apart. After about 15

minutes, add a bit more water to dissolve the spices that may be sticking to the pot and cook

covered in medium heat for another 10-15 minutes. When the potatoes are cooked, keep

covered on low heat for another few minutes.

2. Prawn Curry

Ingredients:


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1 lb prawns 5 green chilies, chopped 2 onions, chopped 1 small bunch spring onion leaves, cilantro leaves 2 tsp ginger-garlic paste 2 tomatoes, chopped 2 tsp chili powder 1 tsp turmeric 4 tbsp oil 2 tsp garam masala Salt to taste

Directions:

Clean the prawns in salt water to avoid the smell of the prawns (if it bothers you..)

Heat oil in a pan. Add green chilies, onions and fry until brown. Add ginger-garlic paste,

spring onion leaves, cilantro and fry for some more minutes. Then add tomatoes, prawns

and cook until they are done. Add salt, chili powder, garam masala and fry for 5 minutes.

Garnish with cilantro leaves.

3. Makher Taukari(Fish Curry)

Ingredients:

Fish 1 lb Red chili powder 1/2 tsp (or to taste) Turmeric 1 tsp Garlic 1 tsp Oil 1/4 cup Onion, diced 1/4 cup Green chili 2 or 3 Salt 1 tsp Tomatoes Optional Cilantro, (chopped) Optional

Directions:

Stir fry onion in oil until translucent. Add garlic and stir fry until the garlic starts to

turn brown. Add all the spices and stir fry for about 5 minutes. Add the fish and carefully fry

each side for a 2-3 minutes. Add enough water to just barely cover the fish. Put in the green


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chili and tomatoes. Cook covered in medium heat until done. Add the chopped cilantro and

keep covered for 5 minutes before serving.

4. Fish Dopeeaja

Ingredients:

Fish (preferably small, cut into small pieces) 1 cup Sliced onions: 1/2 cup Chilli powder/paste (red) 1 tsp Turmeric powder/paste 1 tsp Onion paste 2 tbsp Ginger paste 1/8 tsp Pepper paste 1/4 tsp Shredded dhania leaves (cilantro) personal taste Onion leaves 2 tbsp Oil 1/3 cup Salt 1 tsp Tomato (tomatoe for Dan Quayle) 2 medium

Directions:

Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp

or any fresh-water fish cut into very small pieces. After heating the oil add all thepowder/paste spices and fry for a couple of minutes. You might add a little bit of water if you

are using powders only. Make sure you dont burn the spices. (Include the onion paste) Add

the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and cook

at medium-hi heat. When the water has almost evaporated, add tomatoes, cilantro, and the

onion leaves. Heat under low-medium heat till the oil starts to float.

5. Misti Doi (sweet yogurt)

Ingredients:

1 litre long life (UHT) full cream milk 1 litre long life (UHT) single cream 1 cup natural yogurt 1 can sweetened condensed milk 1 cup sugar

Directions:


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Thats it, mix them together ( no need to boil and cool the milk ) and put the mix in

the oven at very low temperature for 6 hours. by trial and error you will find the correct

temperature setting for your oven for the perfect DOI ! If its not setting, up the temperature

a bit.

6. Vindaloo

Ingredients:

Meat 1 lb Vinegar 2 tbsp Coriander paste 1 tsp Cumin paste 1/2 tsp Turmeric 1 tsp Mustard 1/2 tsp Chili powder 2 tsp Black pepper 1/2 tsp Diced onions 1/4 cup Diced garlic 1 tsp Green chili 3 Salt 1 tsp Oil 1/4 cup

Directions:

In hot oil, stir fry the onions and garlic. Add the spices and vinegar and stir fry for 5

minutes in medium-high heat. Add the meat and cooked covered in medium heat until meat

is tender. You might wish to evaporate excess water.

7. Chicken Makhani

Ingredients:

2 pounds of (bony) chicken 1 cup yogurt (dahi) 1 piece of ginger 8 cloves garlic 2 tbs lime juice 4 stick of cinnamon 8 cloves 8 cardamoms 10 black peppercorns


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1 tbs oil 2 1/4 pounds tomatoes 1 tsp. dried fenugreek leaves (optional) 1 tbs. white pepper powder (essential) 1 ounce cream (optional but recommended for a touch of class) 1 !!pound!! butter. You can get away with 0.6 lb if 1 lb is too much. salt to taste if you use yellow butter, then scale down the salt accordingly. If you use

white butter, then you will need more salt.

coriander (cilantro): optional topping.Directions:

Clean chicken and remove the skin

Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves,

cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours.

Bake the chicken in a preheated oven for 10 minutes at 250 F (130 C). Put it aside. It

kind of makes sense to finish steps 1-3 before starting step 4.

We need to get a tomato sauce. Cut tomatoes, put em in a pan (no water) and boil.

When the quantity has dropped by half, strain through a fine sieve. What comes out of the

sieve is the tomato sauce. (This is hard work with a clumsy sieve).

Take a pan, start heating the sauce, add the butter. When the butter is melted, add

the white pepper powder, salt, fenugreek leaves and cream.

Mix the chicken pieces into this sauce. You may like chopped coriander (cilantro) as

topping. Serve hot. This works best with good rice (i.e. basmati).

(If you dont like struggling with chicken bones, this recipe works perfectly with

boneless chicken. You need to estimate how much boneless chicken to use: I guess 2 pounds

of chicken is around 1.25 pounds of boneless chicken.)

8. Rezala

Ingredients:

750 g lamb/mutton/beef 500 g yoghurt 100 g ghee 100 g sliced onions 4 bay leaves 2 inch cinnamon stick 4 green cardamom pods 4 cloves


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2 tsp garlic paste 2 tsp chilli powder 1 tsp sugar Salt to taste

Directions:

Heat ghee in a pan, add bay leaves, cloves, cinnamon and cardamoms, and saut.

Add sliced onion and fry for a few minutes, add garlic paste and chilli powder and

saut.

Add mutton and fry for a few minutes.

Add salt and sugar to taste.

Gradually stir the yoghurt.

Put the lid on and leave to cook.

If water dries up add a little water.

Cook till water dries up and ghee comes on top

Serve hot with rice or parota.

Great with polao, salad and/or porata.

BelarusBelarus food is warming and relatively easy to prepare. Here are a few popular

Belarusian recipes:

1. Apple Pie

Ingredients:

5 Apples; 3 Eggs; Sugar 1 cup; Flour 1 cup; Sunflower Oil 1 tbl. spoon;

Directions:


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Core and slice the apples. Try to do the size of the slices even about one inch long.

Break eggs into a mixing bowl. Beat eggs with sugar using handheld electric mixer. Gradually

add flour to the mixture and continue whipping. Pour 1 tbl. spoon of sunflower oil onto

baking tray. Put apples on baking tray and spread evenly. Pour mixture onto the apples

(don't mix) and let it stay for several minutes so dough penetrates down the bottom of thetray. Put tray into the oven and cook 1 hour on medium heat. Serve and enjoy with a cup of

tea

2. BorshchIngredients:

20ml oil 300g beef or lamb 1 small chopped onion 2 litres beef stock 2ml lemon juice 500g tomatoes 400g shredded cabbage 600g diced beetroot 300g sour cream chopped dill salt and pepper

Directions:

Brown the meat and onion in the oil.

Add the stock, and all other ingredients except the sour cream, dill and seasoning.

Bring to the boil and simmer for 2 hours.

Season to taste and serve with sour cream and dill.

3. DranikiIngredients:

6 potatoes 1 egg 2 table spoons flour 1 onion salt pepper oil


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Directions:

Peel, wash and grate the potatoes, and peel and chop the onion. Mix potatoes and

onion.

Add the egg, flour and salt, and stir well until it become combined.

Heat vegetable oil in a frying pan and add potato mixture with a table spoon in the

form of small flat cakes. Fry draniki on one side for about 23 minutes until it has a golden

brown crust. Then turn the draniki over and fry for a further 12 minutes.

Serve with main dishes and sour cream.

4. MachankaIngredients:

500g pork 300ml beef stock 40g butter 1 onion 25g flour 200ml sour cream spices salt to taste

Directions:

Brown the pork until crisp, add the stock and season.

Cook on the hob for 20 minutes.

In a separate saucepan, saut the flour for a couple of minutes. Add 2 spoonfuls of

stock and stir. Add sour cream and season and cook over a low heat for 5 to 10 minutes.

Fry the onion and add to the pork.

Pour the mixture into an oven dish and add the sour cream.

Cook at 175C (350F) for 20 minutes.

Serve in the pot, withpancakes for dipping.

Belgium1. Belgian Carrots

Ingredients:

8 carrots, sliced crosswise into 1/4-inch pieces 1/3 cup heavy cream 2 tablespoons unsalted butter 2 teaspoons granulated sugar


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2 teaspoons dried parsley 1/4 teaspoon nutmeg, grated 1/4 teaspoon salt 1/8 teaspoon ground black pepper

Directions:

In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-

12 minutes, until carrots are tender.

Drain water from pan & toss carrots with remaining ingredients.

Over low heat, stir carrots until sauce is heated through & serve.

2. Gentse Waterzooi

Ingredients:

2 zucchini 1 bunch carrot 250 g mushrooms 1 celery 2 leeks 2 onions 24 small potatoes, peeled 1600 g skinless chicken breasts, 8 pieces 2 liters vegetable stock 2 egg yolks 400 ml cream 1 bunch parsley pepper salt 100 g margarine 100 g flour

Directions:

Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes

in the vegetable stock. Drain, but keep the stock.

Poach the chicken filets in the same vegetable stock for about 20 minutes.


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Cook the potatoes.

Keep vegetables and chicken warm, while making the sauce.

Strain the vegetable stock.

Make a roux (or beurre mani) from 100 gr butter and 100 gr of flour = Melt the butter

and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.

Finish off by adding the cream and the beaten egg yolks and add salt and pepper to

taste.

Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet

on top, add sauce and garnish with potatoes and parsley.

3. Frieten (Belgian French Fries)

Ingredients:

1 kg potato, peeled salt oil (for deep frying)

Directions:

Cut the potatoes in the form of French fries and rinse them well with water. make

them dry with a clean dish cloth.

Deep fry them 5 minutes at 150 degrees Celsius,

take them out of the oil and leave them to cool down.

Heat the oil to 180 degrees Celsius and deep fry the fries until they are crispy on the

outside and golden brown (about 5 minutes).

Sprinkle with salt and serve with mayonnaise.

4. Belgian Waffles

Ingredients:

2 cups all-purpose flour 2 teaspoons baking powder 2 tablespoons confectioners' sugar 1 tablespoon vegetable oil


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2 cups milk 3 eggs, separated 2 teaspoons vanilla 1 pinch salt whipped cream

Directions:

Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks.

Beat the egg whites and salt until they stand in soft peaks, mix in the vanilla at this

time and fold into the batter (do not over mix).

Pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes.

Repeat with the remaining batter.

Top with your favorite fruit and whipped cream and serve hot.

5. Carbonnade flamandeIngredients:

1 kg stewing beef , cut into 4cm cubes 400ml Trappist ale such as Leffe or Chimay, or other dark ale 3 garlic cloves , lightly crushed 2 bay leaves 3 tbsp plain flour , seasoned with salt and pepper 2-3 tbsp olive oil 250g diced pancetta 2 carrots , sliced 2 onions , sliced 1 leek , sliced 1 tbsp tomato pure 350ml beef stock 1 bouquet garni (a small bunch ofthyme , parsley stalks, a bay leaf and about 6

peppercorns tied in muslin)

a handful ofparsley , chopped

Directions:

Marinate the beef overnight in the ale with the garlic and bay leaves. The next day,

drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen

paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.

Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-

4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown

all over. You may need to add a little more oil between batches but make sure it is hot again

before adding the next batch. Remove the meat with a slotted spoon to a plate and set
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aside. Don't worry if the bottom of the casserole is starting to brown, this all adds to the

flavour of the finished dish.

Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes,

stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and

set aside with the beef.

Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and

leek into the casserole and fry, stirring occasionally, until they start to brown - this takes

about 12 minutes. Spoon in the tomato pure and continue to cook for 2 minutes, stirring

constantly.

Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any

sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the

casserole. Season with salt and pepper and bring everything to the boil. Remove from theheat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The

carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/312 fl oz

more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and

add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top

and serve straight from the casserole, with creamy mash or jacket potatoes and buttered

greens or cabbage.

6. Smoutebollen

Ingredients:

1/2 cup milk 1 package active dry yeast 1 3/4 cups all-purpose flour 1 teaspoon salt 1 tablespoon sugar 1 large egg 3/4 cup Scaldis (Belgium's strongest beer) or substitute with a light brandy or cognac or any beer (lager type, if possible) of your choice 2 tablespoons butter, melted 2 egg whites, beaten to soft peaks 1/2 to 3/4 cup raisins (optional) 2 apples, chopped (optional)


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Vegetable oil for deep frying Confectioners' sugar for dusting

Directions:

In a small saucepan warm the milk to lukewarm. Sprinkle the dry yeast over the milk

and set aside until dissolved.

Sift the flour and salt into a large bowl. Make a well in the center and add the sugar to

it, the whole egg, the milk/ yeast mixture and 1/2 of the Scaldis. Using a wooden spoon, stir,

gradually drawing in the flour, until you have a smooth paste. Stir in the remaining beer and

the melted butter. Gently fold the beaten egg whites into the batter. Cover the bowl with a

clean kitchen towel and let the batter rise in a warm spot for about one hour.

Heat the oil to 375 degrees F. In a pot suitable for deep-frying, drop large spoonfuls,

the size of a walnut, of batter into the hot oil. Cook the fritters for a few minutes until they aregolden brown. Keep them warm in a bowl or baking sheet lined with paper towels in a

preheated oven while frying the rest. Sprinkle the fritters generously with confectioners' sugar

and serve at once.

Variations:

o If desired, add 1/2 to 3/4 cup raisins and 2 chopped apples to the recipe. Add theseingredients after you have stirred in the remaining beer and melted butter, then gently

fold in the beaten egg whites into the batter. Continue with recipe instructions above.

Variations Using Other Fruit:

o Peel, core, and slice firm, tart apples or pineapples, or cut firm pears or peaches inwedges and/or slice bananas diagonally into 1-inch pieces. Dip the fruit into the

batter until evenly coated and fry as directed above. A fabulous dessert!

7. Choesels (Beaf and veal Sweetbread)Ingredients:

1 ox tail 1 lb. of breast of mutton 1 lb. of breast of veal 6 sheep's feet 5 sweetbreads 1/2 an ox kidney 1 lb. of cooked mushrooms a few FRICADELLES (see Les Balekes Ou Fricadelles (Force meat Balls) made

with chopped veal

1 bottle of beer (the Belgian Lambic is generally used

1 glass of madeira


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1 lb. of onions mixed herbs 2 or 3 cloves grated nutmeg salt pepper

Directions:

Slice the onions and brown in a large earthenware casserole in a little butter.

When lightly browned, add the ox tail, cut into joints, season with salt, pepper, and

nutmeg, add a bouquet of mixed herbs, the cloves, and cover with the beer.

Bring to the boil and simmer for 1 hour.

Then add the breast of mutton, cut in small pieces, and simmer for another 1/2 hour.

Now put in the 5 sweetbreads, the breast of veal, also cut in small pieces, the sheep's feet,

divided in four and blanched and boiled till nearly done, the sliced ox kidney, and simmer for

another 1 1/2 hours.

Ten minutes before serving, add the previously cooked fricadelles, the cooked

mushrooms, more salt and pepper and the glass of Madeira.

Bolivia1. Aj de Lengua (spicy tongue)

Ingredients:

1 tongue of cow (2 lbs. more or less)

water sufficient to cook the tongue cup oil 2 cups white onion, cut into thin strips 1 cup tomato, peeled and finely chopped cup ground spicy red pepper cup parsley, finely chopped teaspoon ground cumin 1 teaspoon crumbled oregano teaspoon ground pepper 1 cup green peas, peeled


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4 cups broth or water 1 spoonful salt

Directions:

Before cooking the tongue, soften it by beating it with a cooking hammer so that

later it is easy to peel. Pour water in a large casserole and set it to boil over high heat. Once

the water is boiling add the tongue. Let it cook for two hours until it is soft.

Remove the tongue from the pot, let it cool and peel the skin that covers it. Then cut

the tongue into thin slices.

In a separate casserole add the oil and set to cook over high heat. Once the oil is hot

add the onion. Saut the onion. Then add the tomato, spicy red pepper, parsley, cumin,

oregano, ground pepper, peas, broth and finally the salt. Mix well and let it cook for onehour more or less. The mixture must be thick.

To the previous preparation add the tongue slices, mix well and let it cook a little

until the tongue takes the flavor from the sauce.

Serve hot with one potato per person, chuo phutiand steamed rice. Garnish with

the uncooked sauce on top.

2. Chairo Paceo(Vegetable and meat stew)

Ingredients:

8 cups of water 1/4 kilo of cow meat (with bone) cut into 8 pieces 1/4 kilo chalona (dry and salty lamb meat) cut into 8 pieces 1 tablespoon salt 1/2 cup of peeled Lima beans 1/2 cup of peeled green peas 1/2 cup of peeled carrots, cut into thin strips 4 cups of peeled potato, cut into thin strips 1 soaked, peeled cup ofchuo (frozen potato), washed 1 cup peeled and cooked white corn 1 cup peeled and cooked wheat grains 2 spoonfuls oil

1 cup white onion, cut into thin strips (without washing) 2 spoonfuls ground cayenne pepper


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1/2 teaspoon ground cumin 1/2 teaspoon crumbled oregano 1/4 teaspoon ground black pepper 1/4 cup green onion, cut into strips 1 teaspoon minced parsley (to serve) 1/2 teaspoon crumbled oregano (to serve) 1 teaspoon of minced mint (to serve)

Directions:

Note: So that chairo is not bitter, chuo must soak in water one night before, then it

should be peeled, crushed and washed.

Pour the water in the pot in which chairo is to be prepared. Place the pot over

medium heat. As soon it is warm, add the meat and chalona. Before it begins to boil, stir andadd salt. Let it cook for at least one hour. To this broth, add green beans, peas, carrots and

potato. Let it boil for fifteen minutes. Then add chuo and let it boil for another five minutes.

Add white corn and wheat. Let it boil until potato is cooked.

In a small pan put oil and heat it at a medium temperature. Saut the onion. Then

add the cayenne pepper, cumin, oregano and black pepper; let it cook for ten minutes.

Finally, add these spices to the chairo stew so that all the mixture cooks for ten more

minutes.

Remove the pot from the heat and add the green onion, parsley, oregano and mint.

Serve one piece of meat and one piece ofchalona in each serving plate. Try to

maintain the initial amount of broth. if necessary, add boiling water so that the stew does

not get very thick.

3. Fricas (Spicy pork meat stew)

Ingredients:

2 spoonfuls oil 2.2 pounds pork meat, preferable ribs, cut into 16 pieces 1 cup white onion, cut into thin strips 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 1 teaspoon crumbled oregano 4 cloves garlic, minced 1/2 cup ground cayenne pepper (1/2 kilo in cases) 1 spoonful salt


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1/2 cup green onion, cut into thin strips 8 cups boiling water 1/2 cup plain bread crumbs, to thicken

Directions:

In a large pot heat the two spoonfuls of oil over medium heat. Add the pork and fry

until golden.

Add onion, cumin, pepper, oregano, garlic, cayenne pepper, salt and green onion.

Stir and add the eight cups of boiling water.

Let cook until the meat comes off a little of the bones, at least two hours. Try to

maintain the initial amount of broth, adding a little of water if necessary.

Shortly before serving, add bread crumbs to thicken. Serve in a deep plate with

sufficient broth. Garnish with one cooked potato and cooked white corn.

To Serve

4 cups cooked white corn

8 peeled potatoes (cooked separately)

3. Fritanga(Spicy pork and egg stew)

Ingredients:

2.2 pounds pork, preferable ribs 2 cups cold water 2 cups white onion, thinly sliced 1 cup green onion, thinly sliced 1 1/2 cup peeled tomato, thinly sliced 1 spoonful fine minced mint 1/2 cup fine minced parsley 1 spoonful crumbled oregano 4 cloves garlic, minced 1 1/2 teaspoon ground cumin 1 teaspoon ground black pepper 1/2 cup ground cayenne pepper 1 spoonful salt


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4 cups water or broth 4 eggs (optional)

Directions:

Cut the meat in small pieces.

In a large pot heat the two cups of cold water and add the pork meat. Let boil until all

the water evaporates.

Remove the meat from the pot. Stir-fry all the other ingredients, according to the

order of the list, using the butter left in the pot by the cooked pork. Add the pork meat and

the four cups of water or broth. Let it cook over high heat until it boils. Then in low heat for

two hours until the meat is tender. Try to maintain the initial amount of broth. If necessary,

add boiling water so that the stew does not get very thick.

Five minutes before serving, add the green onions and remove the pot from the heat.

Serve with cooked white corn and cooked potatoes. After adding the green onion,

add four eggs mixing quickly to thicken the stew. Serve in a deep plate.

4. Lechn al Horno(Roasted Pig)

Ingredients:

1 baby pig (6 1/2 pounds more or less) 1 lemon 1 cup ground cayenne pepper 1/4 cup parsley, finely minced 1 spoonful thyme, finely minced 1 spoonful garlic (8 cloves), peeled, minced, and roasted 11/2 spoonfuls ground salt 11/2 teaspoons ground cumin 11/2 teaspoons crumbled oregano 1 teaspoons ground black pepper 3/4 cup vinegar 1/4 cup oil or butter

Directions:

Clean the pig scraping with a knife's edge the hair that might still be on the skin.


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Rub the inside and outside of the pig with the lemon juice.

In a separate bowl mix all the ingredients, so that a sauce forms. Rub the pig with the

mixture. Let it stand for one night.

Before putting the pig into the oven, sprinkle it with the juice that had dripped duringthe night. Make small cuts in the joints of the shoulders and legs, separating the nerves of

these limbs. This is made to avoid shrinking when cooking.

Place the pig in a deep baking sheet to receive the juice that drips when cooking, with

the skin downwards so that, in contact with the juice, it cooks first. One hour later, turn the

pig over so that the skin already cooked turns golden and crunchy. Let it cook for about

three hours over medium heat (American oven: 350 Fahrenheit degrees; European oven:

176 Celsius degrees).

Remove baking sheet from oven. Cut the meat into medium size pieces (about 3 to 4

inches). Serve with baked potatoes and lettuce salad.

5. Picante de Pollo

Ingredients:

3 pounds chicken, divided into parts cup ground cayenne pepper 2 cups of white onion, cut into small strips 1 cup tomato, peeled and finely chopped cup fresh locoto or chili pepper, finely chopped 1 cup green peas, peeled cup parsley, finely chopped 1 teaspoon ground cumin 1 teaspoon crumbled oregano teaspoon ground black pepper 1 tablespoon salt 3 garlic cloves, peeled, chopped and roasted 3 cups broth or water 2 spoonfuls oil

Directions:

In a large casserole put the chicken pieces with all the other ingredients. Pour the

broth or water until covering the ingredients completely.


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Set to cook over high heat until it boils, and later over low heat for at least an hour

and a half or until the chicken is soft. Stir occasionally.

If while cooking the broth diminished much, add a little bit more of broth or water so

that when serving there is enough liquid.

In a deep plate serve one piece of spicy chicken with one boiled potato, cooked aside,

chuo phutiand uncooked sauce on top. See the next two recipes.

Finally, sprinkle the chopped parsley on top of the spicy chicken.

6. Salsa Cruda(Uncooked Sauce)

Ingredients:

cup white onion, finely chopped cup tomato, peeled and finely chopped 1 locoto or chili pepper, finely chopped 1 teaspoon fresh parsley, finely chopped 1 teaspoon salt

teaspoon ground black pepper

Directions:

Mix all the ingredients. Add drops of olive oil if desired.

7. Chuo Phuti (Dehydrated-frozen potato side dish)

Ingredients:

pound dried chuo (Dry, dehydrated and fozen potato that constitutes the typicalfood of the inhabitants of the highlands of Bolivia.)

2 teaspoon salt to cook chuo cup oil cup white onion, finely chopped cup tomato, peeled and finely chopped 1 fresh cheese, crumbled

3 whole eggs 1 teaspoon salt


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Directions:

One night before preparing, put chuo to soak in lukewarm water.

On the following day, peel chuo, removing all its rind. Cut chuo into four parts and

rinse with water several times until the bitter flavor disappears.

Put chuo to cook with enough water and the two teaspoon of salt. Once cooked

drain all of its water.

In a separate pot put the oil. Place the pot over moderate heat. Once it warms up,

add the onion. Stir fry until the onion is golden. Add the tomato and salt, mix and let cook

for about five minutes. Add the eggs and mix again.

Add chuo already cooked, mix well and let cook for about five more minutes.

Finally, before serving, add the cheese and mix very well over low heat.

8. Saisi(Spicy meat)

Ingredients:

1 pound cow meat (hip) cup oil 1 cup green peas, peeled 2 cups white onion, finely chopped 1 cup tomato, peeled and finely chopped cup ground spicy red pepper teaspoon ground cumin 1 teaspoon oregano, crumbled fresh parsley, finely chopped teaspoon ground black pepper 1 spoonful salt 3 cups broth or cold water

Directions:

To serve:

8 potatoes, peeled and cooked (boiled) separately chuo phuti(see top recipes) uncooked sauce (see top recipes)


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steamed rice 2 spoonfuls parsley, finely chopped

Cut the meat into very small pieces.

In a casserole combine the meat with all the other ingredients, including the broth or

water.

Set to cook over high heat until it boils and later over low heat, for at least an hour or

until everything is very well cooked. If the preparation dries a little, add broth or hot water.

It must be very juicy.

Serve in a deep plate with one cooked potato, steamed rice or chuo phutiand

uncooked sauce. Sprinkle with the chopped parsley on top.

9. Salteas

Ingredients:

Filling incredients

1 cup lard or margarine 1 cup ground spicy red pepper (cayenne) mixed with water tablespoon ground cumin tablespoon black ground pepper tablespoon crumbled oregano 1 tablespoon salt 2 cups white onion, cut into small cubes 1 cups green onion, finely chopped 3 pounds lean meat, cut into small cubes 1 cup potato, peeled, cooked, and cut into small cubes cup cooked green peas cup granulated sugar tablespoon vinegar cup parsley, finely chopped 2 spoonfuls unflavored gelatin dissolved in 3 cups water black olive persaltea 3 raisins per saltea 1 slice of boiled egg persaltea

Dough incredients


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12 cups flour 1 cups lard or margarine (boiling) 6 whole eggs cup sugar 3 teaspoons salt 2 cups lukewarm water (more or less)

Directions:

Filling

In a casserole add the margarine and the spicy red pepper. Set to boil over high heat

until the margarine separates from the pepper. Next add cumin, ground black pepper,

oregano, and salt. Let cook for ten minutes over low heat so that the mixture does not stick.

Stir constantly. Next add the white onion and let it cook for five more minutes. Finally addthe green onion.

Remove the casserole from the heat, add the sugar, vinegar, parsley, potato and

cooked peas.

In another casserole add the three gelatin cups. Let it cook over high heat and as

soon as it starts to boil, add the meat. Mix quickly and remove from the heat.

Mix the first preparation with the gelatin and meat. Let it cool in the refrigerator one

night or until it thickens. If wanted, add the olives, raisins and egg before it thickens or addthem directly on the dough when preparing the salteas.

Dough

Sift the flour in a bowl and add the boiling lard or margarine. Mix quickly with a wood

spoon. Let it cool for a few minutes and add the eggs, the sugar and lukewarm water with

salt. Knead until getting a dry dough. Cover the dough with a kitchen towel and let it rest for

ten minutes.

Divide all the dough into fifty small balls and thin them out one by one with a roller,until getting round-shaped pieces (about of and inch thick by 5 inches of diameter).

On each round-shaped piece put a spoonful of the filling with the olive, raisins and

egg, if these ingredients were not mixed before.

Dampen the edges of each piece with water, fold each one and join the edges very

well so that each saltea is closed perfectly. Leave the closing on top.

Put salteas, on a backing sheet sprinkled with flour. Place each saltea separate

from the next one. Bake them at a high temperature (European oven: 300 C.; Americanoven 572 F.) between seven to ten minutes. Serve them warm.


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Add flour by the tablespoon, until mixture is stiff enough to hold a shape. Divide into

15 pieces, and form into balls or ovals.

Heat 2 inches palm oil and/or vegetable oil in a pot on medium high heat. Fry several

fritters at a time until browned, turning once, about 5 minutes. Drain fritters on a cookie

sheet lined with paper towels. Fritters can be kept warm in a 200 degree oven.

Split fritters and fill with a spoonful of the onion and shrimp mixture. Serve warm.

2. Empadinhas de Palmito - Brazilian Empanadas

with Hearts of Palm

Ingredients:

5 tablespoons butter 3 tablespoons vegetable shortening 2 1/2 cups flour 1 teaspoon salt 3 egg yolks 1/4 cup buttermilk

For the Filling: 2 tablespoons butter 1 tablespoon olive oil 4 pieces bacon, chopped fine (optional) 1 large onion, chopped fine 1 tablespoon sugar 1 can hearts of palm, drained and chopped 1 tablespoon flour 1 cup whole milk 12 black olives, roughly chopped 1/2 cup small cubes of farmer's cheese or feta (optional)

Directions:

Melt the butter with the shortening, and let cool.

In a large bowl, stir together the flour and salt. Stir in the cooled butter and

shortening with a fork.

Stir in the egg yolks, and mix well. Add the buttermilk gradually until mixture starts to

come together. Knead briefly until dough is smooth.

Wrap dough in saran wrap and let rest on the counter for 30 minutes to an hour.


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Melt butter and oil in a skillet on medium heat. Saut optional bacon pieces until

crispy then remove to paper towels. Add the onions and sugar to the skillet and saut until

golden and translucent.

Add the hearts of palm and saut a few minutes more.

Stir in the flour, then add the milk and lower heat slightly. Cook, stirring, until mixture

thickens.

Remove from heat and stir in the olives. Stir in the farmer's cheese and bacon bits, if

using. Set aside to cool.

Preheat the oven to 350 degress. Divide dough into 12 pieces. Roll out 10 of the

pieces into circles large enough to line the bottom and sides of a standard muffin tin. It may

help to roll the dough, then let it rest for a few minutes, then roll it out the rest of the way.

The rest lets the elasticity in the dough relax, and helps it to maintain its shape.

Line 10 muffin tins with dough circles, pressing them into the bottom and sides of the

pan.

Divide the filling between the 10 lined muffin tins.

Roll out the remaining two portions of dough and cut circles to match the diameter of

the muffin tins. Place the circles on top of the filling, and pinch around the edges to seal

them with the dough lining the tin. Seal them well so that the filling doesn't leak out during

baking.

Bake pastries for 25-30 minutes, or until golden brown.

Makes 10 empandinhas.

3. Brazilian Peanut Fudge

Ingredients:

1 (14 ounce) can sweetened condensed milk 2 tablespoons white sugar 1 (8 ounce) package tea biscuits (such as Marie Biscuits) 1 (8 ounce) jar roasted peanuts, skins removed

Directions:


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Line a 9-inch square dish with waxed paper.

Pulse the peanuts and biscuits together in a food processor until the mixture

resembles coarse flour. Add the sugar and pulse to mix. Pour the sweetened, condensed

milk into the mixture and process until the mixture forms a ball that pulls away from the

sides of the food processor bowl.

Transfer the mixture to the prepared dish and press with your hands into an even

layer. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into

squares to serve. Store in air-tight containers between uses.

4. Brazilian Black Bean Stew

Ingredients:

1 tablespoon canola oil 1/4 pound chorizo sausage, chopped 1/3 pound cooked ham, chopped 1 medium onion, chopped 2 cloves garlic, minced 2 (1 pound) sweet potatoes, peeled and diced 1 large red bell pepper, diced 2 (14.5 ounce) cans diced tomatoes with juice 1 small hot green chile pepper, diced 1 1/2 cups water 2 (16 ounce) cans black beans, rinsed and drained 1 mango - peeled, seeded and diced 1/4 cup chopped fresh cilantro 1/4 teaspoon salt

Directions:

Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3

minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until

tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and

water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet

potatoes are tender.

Stir the beans into the pot, and cook uncovered until heated through. Mix in the

mango and cilantro, and season with salt.


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5. Stovetop Pork Ribs

Ingredients:

10 pork spareribs

1/2 cup soy sauce 10 cloves garlic, crushed 1 tablespoon dried rosemary 1 tablespoon dried oregano 2 bay leaves 1 lime, juiced 10 sprigs fresh parsley ground black pepper to taste 2 limes, cut into wedges

Directions:

Place the spareribs into a large pot, and fill with just enough water to cover. Add the

soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a

boil, then simmer uncovered over medium heat until the water has completely evaporated,

about 25 minutes.

When all of the water is gone, remove the bay leaves, and allow meat to brown,

turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the

bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat.Remove the meat, and drain on paper towels. Season with black pepper and garnish with

lime wedges and remaining parsley.

6. NameIngredients:

2 cups long-grain white rice 2 tablespoons minced onion 2 cloves garlic, minced 2 tablespoons vegetable oil 1 teaspoon salt 4 cups hot water

Directions:

Place the rice in a colander and rinse thoroughly with cold water; set aside.


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Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one

minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and

cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir.

Reduce heat to low, cover the saucepan, and allow to simmer until the water has been

absorbed, 20 to 25 minutes.

7. Brigadeiro

Ingredients:

3 tablespoons unsweetened cocoa 1 tablespoon butter 1 (14 ounce) can sweetened condensed milk

Directions:

In a medium saucepan over medium heat, combine cocoa, butter and condensed

milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until

cool enough to handle. Form into small balls and eat at once or chill until serving.

8. Brazilian Collards

Ingredients:

1/2 pound peppered bacon, diced 1 onion, chopped 2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces 1 cup chicken stock 1 teaspoon cayenne pepper 2 tablespoons red wine vinegar

Directions:

Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until

browned and most of the grease has been released. Stir in onion and cook until tender and

glistening, about 4 minutes.

Place collards into the pot and stir to coat with the bacon drippings. Pour in the

chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15

minutes.

Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is

reduced by about 1/2.


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9. Brazilian Chicken with Coconut Milk

Ingredients:

1 teaspoon ground cumin 1 teaspoon ground cayenne pepper 1 teaspoon ground turmeric 1 teaspoon ground coriander 4 skinless, boneless chicken breast halves salt and pepper to taste 2 tablespoons olive oil 1 onion, chopped 1 tablespoon minced fresh ginger 2 jalapeno peppers, seeded and chopped 2 cloves garlic, minced 3 tomatoes, seeded and chopped 1 (14 ounce) can light coconut milk 1 bunch chopped fresh parsley

Directions:

In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place

the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice

mixture.

Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the

skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove

from heat and set aside.

Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapenopeppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5

to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Bulgaria1. Shopska Salad (the Bulgarian favourite)

Ingredients:


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4 spring onions 4 medium tomatoes 1/2 cucumber 1 green pepper 1 red pepperOptional Olives chopped parsley grated feta cheese to sprinkle salad salt, pepper, vinegar and olive oil

Directions:

Cut all ingredients in slices or cubes. Season with salt, pepper, add the chopped

parsley, 1 tbs. of vinegar and 2 tbs. of olive oil and mix well. Sprinkle with feta cheese and

enjoy either on its own or as a side dish.

2. Bulgarian Potato Salad

Ingredients:

4-5 large potatos salt and pepper to taste 2-3 spring onions juice of 1/2 a lemon olive oil fresh parsley or dill

Directions:

Peel and boil the potatos for about 20-25 minutes, drain and leave to cool.

In a salad bowl - add the finely chopped spring onions, salt, pepper to taste, the lemon juice

and olive oil, and mix gently. Cut the potatos into cubes and add the the salad bowl. Gently

mix, sprinkle with parsley or dill if you serve the salad with fish. Serve as garnish to grilled or

BBQ'ed meat. Or enjoy on its own.

3. Snezhanka Salad

Ingredients:

500g yogurt 1/2 cucumber 1 finely chopped garlic clove


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1 tablespoon olive oil fresh dill - finely chopped salt

Directions:

Snezhanka - dip style version. Peel the skin of the cucumber using a potato peeler,

chop in small pieces, squeeze between your hands to drain most of the water, season with

salt, add the chopped garlic, olive oil and dill, and leave for 10 minutes. Then add the yogurt

and chill for at least 1 hour before serving.

4. Tarator (cold soup)

Ingredients:

500g yogurt 1/2 cucumber 1 finely chopped garlic clove 1 tablespoon olive oil fresh dill, finely chopped salt

Directions:

Prepare in the same way as Snezhanka salad, but do not squeeze the water. Dilute

the yogurt with 1 cup of cold water, stir well and mix with the seasoned cucumber. Perfect

for a hot summer's lunch.

5. Spinach Soup

Ingredients:

1/2 kg spinach 60g butter 2 tablespoons plain flour 500ml milk Pepper salt

Directions:

Boil the chopped spinach in salted water for about 15-20 minutes, drain, leave to cool

for 10-15 minutes, then puree. Heat a pan, melt the butter, add the flour, stir well, fry for 1-2 minutes, then add the pureed spinach. Add the milk and 200ml of the water in which the


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spinach was cooked. Simmer for 5-10 minutes and season with pepper.

Serve with croutons (bread cubes fried in butter).

6. Marrow Creamed Vegetable Soup

Ingredients:

2 medium marrows (400g), washed, cut in cubes 2 medium potatos (225g), washed, peeled, cut in cubes 1 large onion (200g), peeled and chopped 1 tablespoon butter or oil 1 tablespoon paprika 2 cubes chicken stock 1 litre water 4 garlic cloves, minced or chopped 1 tablespoon dill (either fresh or dill weed)

Directions:

In a 1.5 litre lidded pan heat the butter or oil, add the onions and stir to cover with

butter, sprinkle the paprika and stir to coat the onions, add the marrows and potatoes and

stir well, add 1 litre of water and the stock cubes, cover and simmer for about 15 minutes.

Take off the hob, stir in the minced garlic and the dill, cool for 10 minutes. Drain the liquid

(and keep!!!), puree the vegetables in a food processor or use the puree attachment of yourmixer, combine with the liquid, stir well and enjoy!

7. Kyopolou (Eggplant Dip)

Ingredients:

2-3 aubergines/eggplants 4-5 peppers (red and green mixed)

2-3 medium tomatoes 4 cloves garlic 1 fresh b

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