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Category: Dessert

Area: Polish

Ingredients:

• 1 cup Butter
• 3 Egg Yolks
• 8 oz Cream Cheese
• 1 tsp Baking Powder
• 3 cups Flour
• 1 Jar Jam

Instructions:

In a medium bowl mix egg yolks, philly cheese and baking powder using a hand held mixer. Carefully start adding the flour. When the mixture will not be mixing well, and will look like wood chips, put away the blending mixer and using your hands knead the dough.
Create a roll and cover in foil and freeze for 15 minutes. At this time preheat the oven to 375.
Take the dough out and separate into two. Roll and cut out 3 inch trangles.
Make as many as you can and on centre of each put a small spoon of jam. Roll them into a croissant shape.
Place the croissants onto a greased cookie sheet, and bake for 10-12 minutes or until golden.
Repeat with the rest of the dough.
When you take them out, put aside and sprinkle with powdered sugar on top.
This makes about 3 batches of 20 cookies each.
Total count about 60 cookies.

Category: Seafood

Area: Greek

Ingredients:

• 500g Raw king prawns
• 3 tablespoons Olive oil
• 1 Chopped onion
• pinch Freshly chopped parsley
• 250ml White wine
• 1 (400g) tin Chopped tomatoes
• 1/2 teaspoon Minced garlic
• 1 (200g) pack Cubed Feta cheese

Instructions:

Place the prawns in a pot and add enough water to cover. Boil for 5 minutes. Drain, reserving the liquid, and set aside.
Heat 2 tablespoons of oil in a saucepan. Add the onion; cook and stir until soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
While the sauce is simmering, the prawns should become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
When the sauce has thickened, stir in the prawns. Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat. Let stand until the cheese starts to melt. Serve warm with slices of crusty bread.
Though completely untraditional, you can add a few tablespoons of stock or passata to this recipe to make a delicious pasta sauce. Toss with pasta after adding the feta, and serve.

Category: Vegetarian

Area: Russian

Ingredients:

• 4 Potatoes
• 3 Carrots
• 1 tbs Salt
• 1/2 tbs White Wine Vinegar
• 4 Eggs
• 7 oz Sausages
• 4 oz Dill
• 1 can Peas
• 4 Onions
• 1 cup Mayonnaise

Instructions:

Cut the potatoes and carrots into small uniform cubes.
Place them in a large pot and fill with water.
Add salt and vinegar. Bring it to a boil over medium high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature.
Meanwhile, cut the sausage and pickles into small cubes, and chop the green onions.
Cut the hard-boiled eggs into small cubes as well.
If using fresh dill, chop them as well.
In a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions.
Add mayo and dill and mix until well combined.
Salt and pepper to taste. Cover with a plastic wrap and refrigerate for at least 1 hour before serving.

Category: Vegetarian

Area: Moroccan

Ingredients:

• 6 chopped Carrots
• 1 sliced Onion
• 4 Garlic Clove
• 1 tsp Cumin
• 1/2 tsp Coriander
• 1 tbs Olive Oil
• 1/4 tsp Garam Masala
• 1 tsp Lemon Juice

Instructions:

Step 1
Preheat oven to 180° C.
Step 2
Combine carrots, onion, garlic, cumin seeds, coriander seeds, salt and olive oil in a bowl and mix well. Transfer on a baking tray.
Step 3
Put the baking tray in preheated oven and roast for 10-12 minutes or till carrots soften. Remove from heat and cool.
Step 4
Grind the baked carrot mixture along with some water to make a smooth paste and strain in a bowl.
Step 5
Heat the carrot mixture in a non-stick pan. Add two cups of water and bring to a boil. Add garam masala powder and mix. Add salt and mix well.
Step 6
Remove from heat, add lemon juice and mix well.
Step 7
Serve hot.

Category: Dessert

Area: Tunisian

Ingredients:

• 250g Cashew Nuts
• 100g Icing Sugar
• 2 Egg Yolks
• 2 tbs Orange Blossom Water
• To Glaze Icing Sugar
• 100g Almonds

Instructions:

Preheat the oven at 180 C / Gas 4. Line a baking tray with greaseproof paper.
In a bowl, mix the cashews and icing sugar. Add the egg yolks and orange blossom water and mix to a smooth homogeneous paste.
Take lumps of the cashew paste and shape into small balls. Roll the balls in icing sugar and transfer to the baking tray. Push an almond in the centre of each ghribia.
Bake until the biscuits are lightly golden, about 20 minutes. Keep an eye on them, they burn quickly.

Category: Beef

Area: Chinese

Ingredients:

• 1/2 lb Beef
• pinch Salt
• pinch Pepper
• 2 tsp Sesame Seed Oil
• 1/2 Egg
• 3 tbs Starch
• 5 tbs Oil
• 1/4 lb Noodles
• 1/2 cup Onion
• 1 tsp Minced Garlic
• 1 tsp Ginger
• 1 cup Bean Sprouts
• 1 cup Mushrooms
• 1 cup Water
• 1 tbs Oyster Sauce
• 1 tsp Sugar
• 1 tsp Soy Sauce

Instructions:

STEP 1 – MARINATING THE BEEF
In a bowl, add the beef, salt, 1 pinch white pepper, 1 Teaspoon sesame seed oil, 1/2 egg, corn starch,1 Tablespoon of oil and mix together.
STEP 2 – BOILING THE THE NOODLES
In a 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 10 seconds. After your noodles is done boiling strain and cool with cold water.
STEP 3 – STIR FRY
Add 2 Tablespoons of oil, beef and cook on high heat untill beef is medium cooked.
Set the cooked beef aside
In a wok add 2 Tablespoon of oil, onions, minced garlic, minced ginger, bean sprouts, mushrooms, peapods and 1.5 cups of water or until the vegetables are submerged in water.
Add the noodles to wok
To make the sauce, add oyster sauce, 1 pinch white pepper, 1 teaspoon sesame seed oil, sugar, and 1 Teaspoon of soy sauce.
Next add the beef to wok and stir-fry

Category: Beef

Area: Dutch

Ingredients:

• 100g Butter
• 150g Flour
• 700ml Beef Stock
• 30g Onion
• 1 tbs Parsley
• 400g Beef
• Pinch Salt
• Pinch Pepper
• Pinch Nutmeg
• 50g Flour
• 2 Beaten Eggs
• 50g Breadcrumbs

Instructions:

Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.

Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.

Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.

Serve on a plate with a nice grainy or spicy mustard.

Category: Chicken

Area: Japanese

Ingredients:

• 4 pounded to 1cm thickness chicken breast
• 2 tablespoons plain flour
• 1 beaten egg
• 100g fine breadcrumbs
• 230ml frying vegetable oil
• 2 tablespoons sunflower oil
• 2 sliced onions
• 5 chopped cloves garlic
• 2 sliced carrot
• 2 tablespoons plain flour
• 4 teaspoons curry powder
• 600ml chicken stock
• 2 teaspoons honey
• 4 teaspoons soy sauce
• 1 bay leaf
• 1 teaspoon garam masala

Instructions:

Prep:15min › Cook:30min › Ready in:45min

For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
Pour curry sauce over chicken, serve with white rice and enjoy!

Category: Side

Area: Canadian

Ingredients:

• 1kg Ham
• 200g (soaked overnight) Peas
• 2 chopped Onions
• 2 chopped Carrots
• 2 Bay Leaves
• 1 chopped Celery
• 300g Frozen Peas
• to serve Bread

Instructions:

Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

Category: Beef

Area: Irish

Ingredients:

• 3 Lbs Potatoes
• 3 Lbs Small Potatoes
• 1/2 cup Salted Butter
• 1 oz Mushrooms
• 3/4 cup Brown Lentils
• 6 cloves Garlic
• 1 tsp Kosher Salt
• 3 cups Onion
• 2 tbsp Tomato Puree
• Bay Leaves
• Olive Oil
• 2 cups Dry White Wine
• 8 cups Vegetable Stock
• 2 tbsp Cornstarch
• 2 tsp Soy Sauce
• 2 sprigs Rosemary
• Parsley
• Sage
• Chives

Instructions:

Add Ingredients:

12 cups chopped mixed vegetables
1 cup chopped fresh mushrooms
1 cup pearl onions

TOPPING:

Preheat oven to 450°. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl. Add butter; stir until well blended. Stir in milk. Season to taste with salt.

FILLING:

Soak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 tsp. salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes. Drain lentils and discard garlic.

Heat 3 Tbsp. oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and cook for 1 minute. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.

Add bay leaves and wine; stir, scraping up any browned bits. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.

Strain mixture into a large saucepan and bring to a boil; discard solids in strainer. Stir cornstarch and 2 Tbsp. water in a small bowl to dissolve. Add cornstarch mixture; simmer until thickened, about 5 minutes. Whisk in miso. Season sauce with salt and pepper. Set aside.

Preheat oven to 450°. Toss vegetables and pearl onions with remaining 2 Tbsp. oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce. Discard rosemary. DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.
Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils. Pour sauce over vegetables. Spoon potato mixture evenly over.

Bake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.